Friday, March 30, 2012

tex mex stuffed peppers


That's how I'm feeling.

Could be because I'm approximately 14 weeks pregnant and deciding not to do anything just might be the best thing ever.

But, wait.
I do have an 18 month old little BOY who doesn't let Mama rest a moment, even if she's very tired from playing chase outside and growing another child, all at the same time.

So, lazy?
I wish.

When you combine all the above things, you get these stuffed Tex-Mex peppers.
No recipe needed!

Tex Mex Stuffed Peppers
Serves 4 or makes 8 halves.
4 red bell peppers
a pound of ground beef
a couple teaspoons each of ground cumin, chili powder, paprika, etc....whatever you want!
a cup or two of frozen corn
a cup or two of leftover rice (Mexican or just plain will do fine)
a can of drained, rinsed black beans
a cup or two of leftover queso (now, you can "make" it: a block of Velveeta zapped in the microwave with a can of Rotel OR you can buy it)
a few handfuls of shredded Mexican cheese

Split peppers and de-seed.  Place in a lasagna pan, so that all sides are touching another one, (you don't want them tipping over!) and set aside.
Brown beef with spices until cooked through, over medium heat, and drain any excess fat.
Add corn, rice, beans, and queso and stir to combine over medium low heat, until all melty and gooey and delicious looking.
Spoon into pepper halves.  Pour water in pan, about halfway up the sides of the peppers, cover tightly with aluminum foil, and bake at 375* for about 20 minutes.  Remove foil, cover with shredded cheese, and broil for a few minutes, until cheese is nice and bubbly and getting brown.
Remove, cool, and enjoy with a spoon!

Monday, March 26, 2012

strawberry soup

Ah, Spring.
Get ready for an overload of strawberry recipes!!
And this is definitely the easiest of all!
Just a few key ingredients and blend blend blend!
Perfect for your best friend's baby shower, picnics under the trees, or hot bbqs!

Strawberry Soup
Serves ??  I honestly can't remember!!  I do remember after pouring this bowl for the pictures, just drinking the rest out of the blender until - whoops! - it was gone :(
*Which reminds me, if you don't want bubbles like the above picture, refrigerate it for a few hours and the bubbles will disappear and you'll be left with a gorgeous, creamy, smooth soup!*
1 quart strawberries, hulled and chopped
1/3 cup ginger ale or sierra mist
1/4 cup milk
1/3 cup sugar
1 tablespoon lime juice
1 teaspoon vanilla
1 cup sour cream

Strawberry jam, to swirl (optional)

Place all ingredients in a blender and blend until super smooth. Serve cold and enjoy! 

Friday, March 23, 2012

gd likes

i like pans today :)

popover pans

6" cake pans

my all-clad roaster pan that my wonderful husband got me :)

my le creuset.  couldn't live without it.  the end.

soooo...what do you like?

Tuesday, March 20, 2012

spicy poblano hummus

Another hummus?
And the spicier the better, in this cook's humble opinion.
Super creamy and uber spicy, it's crazy good.
Bring it to your next party or cookout!

Spicy Poblano Hummus
Makes about 2 cups.

2 cans chickpeas, drained and rinsed
1/4 cup tahini
2-3 tablespoons olive oil
1 1/2 teaspoons ground cumin
1/2 teaspoon ground smoked paprika
1/2 teaspoon red pepper flakes (optional)
1 big or 2 small fresh garlic cloves
1/4 cup fresh lemon juice
1 medium poblano pepper, ground (helps the food processor out!) or any other mild to medium pepper
Salt and freshly ground black pepper
Olive oil, for drizzling
Gourmet flatbread, to serve

In a food processor, blend all ingredients until very very smooth.  Add water if too thick.  Transfer hummus to medium bowl. Cover and chill until ready to serve. Bring to room temperature before serving. Drizzle a bit of olive oil on top and accompany with a spicy gourmet flatbread and enjoy! 

Sunday, March 18, 2012

mango coconut rice pudding

I hate hate rice pudding.
There is nothing appetizing to me about warm, mushy, sweet rice.
But, in an effort to please, I came up with this recipe and tried.
Oh, how I tried.
I heard it was successful.
But, I just ended up eating the mango puree off the top and calling it a day.

On the other hand, if you like rice pudding, I heard this was successful.
But, you'll have to take his word on that.

Mango Coconut Rice Pudding
Makes 2 servings.
1 14 ounce can coconut milk
1/4 cup arborio rice
1/8 teaspoon salt
2 tablespoons sugar

1/8 teaspoon ground cardamom
1/4 cup mango (pureed)
Toasted coconut flakes for garnish
Mango slices for garnish

Place the coconut milk, rice, salt, sugar and cardamom in a sauce pan and bring to a boil.  Reduce the heat and simmer for 25-35 minutes stirring occasionally.  Remove from heat and let cool.  Top with the mango puree and garnish with extra toasted coconut and mango slices.  Enjoy!

Thursday, March 15, 2012

simple corn and avocado soup

It's Spring, right?
So, I'm allowed to get all summer-y on you already, yes?

I just can't help myself.

The first breath of warmth in the air, I start dreaming about fresh corn and watermelon and fireworks.
The first wisp of a chill in the breeze, I start drooling over stews and sweaters and anything with maple syrup in it.

Forgive me?
You will.

Simple Corn and Avocado Soup
Makes 2-3 servings.
No recipe needed!

Grill 4-6 ears of fresh corn, until charred and tender.

Strip all the kernels off the ear and reserve.

You can use your stand mixer bowl but it does make a big mess :)

Take all the stripped ears along with a couple peeled carrots, some clean celery stalks, and a handful of peppercorns and bring to a boil with about 6 cups of water to make a yummy corn broth!

After that simmers for an hour or so, strain and add the reserved, stripped corn kernels.
Meanwhile, dice an avocado per (immediate) serving.

Add lots of corn and broth to the bowl.

Finish with a few gourmet chips or a sprinkle of sea salt and enjoy!

Monday, March 12, 2012

pineapple upside down cake

I've literally been making this cake since I was about four.
My mom used to help me when I was too young to touch the hot pan.
...and actually I'm sure that she did most of the work when I was four, but I'm also pretty sure that I took all the credit for it.
For as long as I can remember, my dad has requested one of two cakes for his birthday.
This one was the earliest request that I can remember.
Hence, probably one of the earliest cakes that I've ever baked.

So so so easy.
And a classic.

Pineapple Upside Down Cake
Makes one, 9" cake.
From the 1980 Betty Crocker cookbook.
1 8 ounce can pineapple slices
2 tablespoons butter or margarine, melted
1/2 cup packed brown sugar
Maraschino cherries
1 1/2 cups flour
2 1/2 teaspoons baking powder
1/4 teaspoon salt
1/3 cup Crisco
3/4 cup sugar
1 egg
1 1/2 teaspoons vanilla

Preheat your oven to 350*.
Drain pineapple, reserving liquid.  Set aside.
Pour melted butter in a 9" round cake pan.  Stir in brown sugar and 1 tablespoon reserved pineapple juice.
Add some water to the remaining pineapple juice to get 2/3 cup.
Arrange pineapple and cherries in the pan, over the brown sugar/butter mixture.
Sift flour, baking powder, and salt and set aside.
Beat Crisco and sugar until well creamed.  Add egg and vanilla and beat.  Mix in flour mixture and pineapple mixture, alternating.
Spread in pan and bake for 40 minutes.
Cool for 5 minutes and then invert onto a serving dish.  Serve warm and enjoy!
(Or it's really really good the next morning, cool :) )

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