December 30, 2009
Amended Weekly Menu Plan: 12/27/09-01/02/10
I decided to tweak a couple of days on my menu plan for the week. I ended up changing meals for tonight (Wednesday 12/30) and tomorrow (Thursday 12/31). My decision to amend things mid-week was based on two critical factors. (1) I had an upset tummy all day today, and I wanted something light that did not require real "cooking". A simple Tomato Sandwich and salad fit the bill. (Think of the tomato sandwich as a BLT without the B and the L.) (2) I am getting sick of eating meat. It seems like all we have been eating around here lately is pork, beef, or chicken. Meat, meat, meat, meat, meat! I just needed a change. I made an unplanned purchase and bought some catfish at the grocery store. You see, I just absolutely needed to switch things up a bit. My two skipped meals will probably show up on next weeks menu, so don't feel as if you been cheated or anything. It feels good to shake things up once in awhile!
December 29, 2009
Rick Bayless' Chorizo, Potato, Mushroom Tacos with Roasted Tomatillo Salsa
I think by now you all may recognize my obsession with Rick Bayless. I am not the only one...I share this obsession with my friend Claire, as well. I don't know how to explain it other than I have a huge "chef crush" on him and his food. My husband doesn't even mind, since he loves Rick Bayless too (in a very platonic, masculine way). Ahem. Anyway, I have never been disappointed with one of his recipes. Also, I love that most of his dishes from the Mexican Everyday cookbook are pretty darn easy. It is seriously my favorite cookbook ever!
Since we always have a surplus of bulk chorizo on hand in my house, I thought these tacos would be an easy one dish meal to try out. Also, I made the Roasted Tomatillo Salsa a week or so ago, and I can't get it out of my head. I just have to have it again. These tacos promise to be a great vehicle for the salsa. Yum! I still have some stale corn tortillas leftover; I am going to try to revive those, and pair this meal with a green salad.
Chorizo, Potato, and Mushroom Tacos with Roasted Tomatillo Salsa
From: Mexican Everyday, by Rick Bayless; copyright 2005
Ingredients:
12 oz. Chorizo, casings removed (I use bulk pork chorizo)
1 medium white onion, sliced 1/4-inch thick
6 oz. mushrooms, stemmed and sliced (shitake is recommended, but I am using sliced crimini)
12 oz. (approx. 3 medium) Yukon Gold potatoes, coarsely grated
Salt to taste
1/2 cup loosely packed chopped fresh cilantro
corn tortillas, warmed
1 cup Roasted Tomatillo Salsa (see recipe below)
Directions:
Crumble chorizo in a large nonstick skillet and place over medium heat. Cook, stirring frequently, for about 5 minutes or until sausage is half cooked. Increase heat to medium-high. Add onion and mushrooms; continue to cook, stirring almost constantly, for about 3 minutes or until vegetables begin to soften. Sprinkle potatoes into skillet; cook, stirring frequently, for 10 to 15 minutes or until potatoes are soft. Season to taste with salt. Transfer mixture into a bowl and top with cilantro. Serve in warm corn tortillas with Roasted Tomatillo Salsa.
Roasted Tomatillo Salsa
From: Mexican Everyday, by Rick Bayless; copyright 2005
Ingredients:
4 medium (8 ounces total) tomatillos, husked, rinsed, and halved
2 large garlic cloves, peeled
Hot green chiles to taste (2 Serrano *OR* 1 jalapeno), stemmed and roughly chopped (For less heat, seed & devein some or all of the chile peppers)
About 1/3 cup (loosely packed) roughly chopped cilantro
1/2 small white onion, finely chopped
Salt to taste
Directions:
Set a large nonstick skillet over medium-high heat. Lay in the garlic and tomatillos, cut side down. When the tomatillos are well browned, 3-4 minutes, turn everything over and brown the other side. The tomatillos should be completely soft.
Scrape the tomatillos and garlic into a blender or food processor and let cool to room temperature, about 3 minutes. Add the chiles, cilantro, and 1/4 cup water. Blend to a coarse puree. Pour into a salsa dish and thin with a little additional water if necessary to give the salsa an easily spoonable consistency.
Scoop the chopped onion into a strainer and rinse under cold water. Stir into the salsa. Taste and season with salt, usually about 1/2 tsp.
The Result:
These tacos were yummy and satisfying; but admittedly, not as fantastic as some of the other recipes I have tried from Rick. They were good, just not drool-worthy/craveable. The flavors were all familiar, but nothing new and exciting. Also, the shredded potatoes made these suckers really, really filling. The tomatillo salsa was still great, and I also mashed up an avocado with some salt, lemon juice, and lime juice for a topping. On the plus side, this was one Mexican dish that did not have dairy in it. (For most people that is certainly a con instead of a pro...but sadly not for me. I will say that cheese would have worked in this dish for those of you who are not currently lactose intolerant. Under normal circumstances, I would have added queso fresco to these tacos.)
I did have some tortilla issues, so that didn't help matters. It turns out that my old corn tortillas were...how can I put this delicately??...in a word...YUCK! Not good. We took one bite of the stale tortillas and gave the rest of the package to the dogs. Seriously, inedible. Thankfully, I had just done my grocery shopping yesterday morning and bought some whole wheat flour tortillas. Whew! Those literally saved dinner. We ended up making little burritos with the filling, salsa, mashed avocado, and the new tortillas. Yum! Again, they were good...once the tortilla issues got straightened out. Now for the big question...would I make these again??? Maybe. If I wanted tacos and already had everything on hand, I would. I don't know if they were stellar enough to go out of my way to specifically make again. I liked that these were pretty much a one dish meal, so they were pretty easy. I guess I am just used to always being dazzled by Rick Bayless. Ultimately, I think there are much better Rick Bayless recipes out there to try first that will blow your socks off.
Since we always have a surplus of bulk chorizo on hand in my house, I thought these tacos would be an easy one dish meal to try out. Also, I made the Roasted Tomatillo Salsa a week or so ago, and I can't get it out of my head. I just have to have it again. These tacos promise to be a great vehicle for the salsa. Yum! I still have some stale corn tortillas leftover; I am going to try to revive those, and pair this meal with a green salad.
Chorizo, Potato, and Mushroom Tacos with Roasted Tomatillo Salsa
From: Mexican Everyday, by Rick Bayless; copyright 2005
Ingredients:
12 oz. Chorizo, casings removed (I use bulk pork chorizo)
1 medium white onion, sliced 1/4-inch thick
6 oz. mushrooms, stemmed and sliced (shitake is recommended, but I am using sliced crimini)
12 oz. (approx. 3 medium) Yukon Gold potatoes, coarsely grated
Salt to taste
1/2 cup loosely packed chopped fresh cilantro
corn tortillas, warmed
1 cup Roasted Tomatillo Salsa (see recipe below)
Directions:
Crumble chorizo in a large nonstick skillet and place over medium heat. Cook, stirring frequently, for about 5 minutes or until sausage is half cooked. Increase heat to medium-high. Add onion and mushrooms; continue to cook, stirring almost constantly, for about 3 minutes or until vegetables begin to soften. Sprinkle potatoes into skillet; cook, stirring frequently, for 10 to 15 minutes or until potatoes are soft. Season to taste with salt. Transfer mixture into a bowl and top with cilantro. Serve in warm corn tortillas with Roasted Tomatillo Salsa.
Roasted Tomatillo Salsa
From: Mexican Everyday, by Rick Bayless; copyright 2005
Ingredients:
4 medium (8 ounces total) tomatillos, husked, rinsed, and halved
2 large garlic cloves, peeled
Hot green chiles to taste (2 Serrano *OR* 1 jalapeno), stemmed and roughly chopped (For less heat, seed & devein some or all of the chile peppers)
About 1/3 cup (loosely packed) roughly chopped cilantro
1/2 small white onion, finely chopped
Salt to taste
Directions:
Set a large nonstick skillet over medium-high heat. Lay in the garlic and tomatillos, cut side down. When the tomatillos are well browned, 3-4 minutes, turn everything over and brown the other side. The tomatillos should be completely soft.
Scrape the tomatillos and garlic into a blender or food processor and let cool to room temperature, about 3 minutes. Add the chiles, cilantro, and 1/4 cup water. Blend to a coarse puree. Pour into a salsa dish and thin with a little additional water if necessary to give the salsa an easily spoonable consistency.
Scoop the chopped onion into a strainer and rinse under cold water. Stir into the salsa. Taste and season with salt, usually about 1/2 tsp.
The Result:
These tacos were yummy and satisfying; but admittedly, not as fantastic as some of the other recipes I have tried from Rick. They were good, just not drool-worthy/craveable. The flavors were all familiar, but nothing new and exciting. Also, the shredded potatoes made these suckers really, really filling. The tomatillo salsa was still great, and I also mashed up an avocado with some salt, lemon juice, and lime juice for a topping. On the plus side, this was one Mexican dish that did not have dairy in it. (For most people that is certainly a con instead of a pro...but sadly not for me. I will say that cheese would have worked in this dish for those of you who are not currently lactose intolerant. Under normal circumstances, I would have added queso fresco to these tacos.)
I did have some tortilla issues, so that didn't help matters. It turns out that my old corn tortillas were...how can I put this delicately??...in a word...YUCK! Not good. We took one bite of the stale tortillas and gave the rest of the package to the dogs. Seriously, inedible. Thankfully, I had just done my grocery shopping yesterday morning and bought some whole wheat flour tortillas. Whew! Those literally saved dinner. We ended up making little burritos with the filling, salsa, mashed avocado, and the new tortillas. Yum! Again, they were good...once the tortilla issues got straightened out. Now for the big question...would I make these again??? Maybe. If I wanted tacos and already had everything on hand, I would. I don't know if they were stellar enough to go out of my way to specifically make again. I liked that these were pretty much a one dish meal, so they were pretty easy. I guess I am just used to always being dazzled by Rick Bayless. Ultimately, I think there are much better Rick Bayless recipes out there to try first that will blow your socks off.
December 27, 2009
Weekly Menu Plan: 12/27/09 - 01/02/10
I hope everyone had a safe and pleasant Christmas! This was the first year my son really "got" the concept of Christmas, so I really enjoyed watching him experience the joy and wonder of it all. Although we had a great time with family and friends, I am looking forward to a little down time in the coming week.
The husband and I really need to buckle down and focus on preparing our house for the arrival of our two new babies in early March. The countdown has begun!!! With that said, meal planning and dinner will not be top priority around here. I am planning on sticking to my routine, but the emphasis will continue to be on easy and quick (as it has been). It seems that there is so much to do before the big day in March arrives...I just hope that we can accomplish all of our goals. I am certainly looking forward to the new year, and all the adventures that it will bring for our family!
Weekly Menu Plan: 12/27/09 - 01/02/10
Sunday, 12/27/09: Leftovers again! (Finally, my fridge is cleaned out.)
Monday, 12/28/09: Jen's Chicken and Gnocchi with Broccoli
Tuesday, 12/29/09: Rick Bayless' Chorizo, Mushroom, and Potato Tacos (new recipe) with Roasted Tomatillo Salsa, salad
Wednesday, 12/30/09: Tomato sandwiches and salad (A ridiculously easy sandwich from my childhood consisting of toast, sliced tomatoes, salt, pepper, and mayo.)
Thursday, 12/31/09: Cornmeal-Crusted Catfish Sandwiches and Cole Slaw
Friday, 01/01/10: HAPPY NEW YEAR 2010!!! Ellie Krieger's Crab Cakes with Tartar Sauce, roasted potatoes, glazed carrots (new recipe)
Saturday, 01/02/10: Dinner out!
The husband and I really need to buckle down and focus on preparing our house for the arrival of our two new babies in early March. The countdown has begun!!! With that said, meal planning and dinner will not be top priority around here. I am planning on sticking to my routine, but the emphasis will continue to be on easy and quick (as it has been). It seems that there is so much to do before the big day in March arrives...I just hope that we can accomplish all of our goals. I am certainly looking forward to the new year, and all the adventures that it will bring for our family!
Weekly Menu Plan: 12/27/09 - 01/02/10
Sunday, 12/27/09: Leftovers again! (Finally, my fridge is cleaned out.)
Monday, 12/28/09: Jen's Chicken and Gnocchi with Broccoli
Tuesday, 12/29/09: Rick Bayless' Chorizo, Mushroom, and Potato Tacos (new recipe) with Roasted Tomatillo Salsa, salad
Wednesday, 12/30/09: Tomato sandwiches and salad (A ridiculously easy sandwich from my childhood consisting of toast, sliced tomatoes, salt, pepper, and mayo.)
Thursday, 12/31/09: Cornmeal-Crusted Catfish Sandwiches and Cole Slaw
Friday, 01/01/10: HAPPY NEW YEAR 2010!!! Ellie Krieger's Crab Cakes with Tartar Sauce, roasted potatoes, glazed carrots (new recipe)
Saturday, 01/02/10: Dinner out!
December 23, 2009
Slow Cooker Hoisin Chicken Thighs
I found this recipe on a blog I read called A Year of Slow Cooking, that also has a companion cookbook called Make It Fast,Cook It Slow. This blog is chock full of easy slow cooker recipes, which are both yummy and family-friendly. I was browsing through the "chicken" recipes on the site and found this one for chicken wings. Since I did not have chicken wings on hand, I decided to adapt it for chicken thighs. Basically, I took the ingredients listed in the recipe and put them in the crock pot (with a couple of additional items)(without measuring). I just used the recipe as a base guide and added what I had on hand. Since I am not sure the quantities I actually used, I think I will just link to the original recipe and then tell you what I did differently in my "notes". I think I am going to serve this meal with some rice and steamed Asian-style veggies. So far, this is bubbling away in my slow cooker and it smells fantastic!
Here is the original recipe:
Crock Pot Hoisin Chicken Wings
Jen's Notes:
I still used most of the original ingredients, but here is what I did differently:
I used 4 frozen chicken thighs, a pinch of Chinese 5 Spice Powder, ground ginger instead of fresh, a few glugs of soy sauce, a big drizzle of the honey, a few shakes of the sesame oil, some smashed garlic cloves, and a splash of water (I was afraid the sauce would burn and stick so I added a tiny bit of water...it didn't). I had half a jar of hoisin sauce in the fridge that was a little "long in the tooth" so I just added it all...it needed to be used up anyway. For the spicy element, I added maybe a 1/2 teaspoon of Sambal Oelek chili paste. I put my frozen chicken thighs in and piled the rest of the ingredients in the slow cooker--in no specific order--and cooked them on high for 5 hours.
The Result:
Yum! This was both easy and satisfying. We all really like it! This was a solid choice for an Asian-inspired chicken dish that the whole family enjoyed. The flavors were not anything super-original, but it was darn tasty nonetheless. It was exactly what I wanted in an easy recipe. The chicken thighs worked out well, and were fall-off-the-bone tender. The sauce was flavorful, and I like the mixture of sweet and savory with the smallest bit of a kick from the chili paste. Again, yum!!!
The only negative aspect of the dish would be that the long cooking time really rendered the fat out of the chicken thighs and skin. This made the sauce really greasy on top, but I quickly remedied the problem by skimming the fat off of the sauce with a big spoon. Once that was done, the sauce was perfect for coating the rice, veggies, and chicken; without being too oily. Overall, this earned "thumbs-up" rating around my table!
Here is the original recipe:
Crock Pot Hoisin Chicken Wings
Jen's Notes:
I still used most of the original ingredients, but here is what I did differently:
I used 4 frozen chicken thighs, a pinch of Chinese 5 Spice Powder, ground ginger instead of fresh, a few glugs of soy sauce, a big drizzle of the honey, a few shakes of the sesame oil, some smashed garlic cloves, and a splash of water (I was afraid the sauce would burn and stick so I added a tiny bit of water...it didn't). I had half a jar of hoisin sauce in the fridge that was a little "long in the tooth" so I just added it all...it needed to be used up anyway. For the spicy element, I added maybe a 1/2 teaspoon of Sambal Oelek chili paste. I put my frozen chicken thighs in and piled the rest of the ingredients in the slow cooker--in no specific order--and cooked them on high for 5 hours.
The Result:
Yum! This was both easy and satisfying. We all really like it! This was a solid choice for an Asian-inspired chicken dish that the whole family enjoyed. The flavors were not anything super-original, but it was darn tasty nonetheless. It was exactly what I wanted in an easy recipe. The chicken thighs worked out well, and were fall-off-the-bone tender. The sauce was flavorful, and I like the mixture of sweet and savory with the smallest bit of a kick from the chili paste. Again, yum!!!
The only negative aspect of the dish would be that the long cooking time really rendered the fat out of the chicken thighs and skin. This made the sauce really greasy on top, but I quickly remedied the problem by skimming the fat off of the sauce with a big spoon. Once that was done, the sauce was perfect for coating the rice, veggies, and chicken; without being too oily. Overall, this earned "thumbs-up" rating around my table!
December 20, 2009
Weekly Menu Plan: 12/20/09 - 12/26/09
Can you believe it is only 5 more days until Christmas! FIVE! One, two, three, four, five...okay, I am sure you get it. Much like Thanksgiving this year, I have once again weaseled out of cooking on Christmas day. What can I say??? I am pregnant and in no mood to entertain. That's my excuse and I am stickin' to it! Thankfully, my mother in law understands, and is hosting Christmas dinner. That is one day that is taken care of, now to plan the rest of the week...
I hope everyone has a great holiday week this week! Merry Christmas!!!
Weekly Menu Plan: 12/20/09-12/26/09
Sunday, 12/20/09: Homemade Spicy Beef Tamales (a gift from our friend Rebecca), salad
Monday, 12/21/09: Jen's Bean Tostadas , sliced mangoes
Tuesday, 12/22/09: Faux-Niman Ranch Burgers with Caramelized Onions, tater tots, roasted broccoli/cauliflower
Wednesday, 12/23/09: Slow Cooker Hoisin Chicken Thighs, steamed Asian-style veggies, rice (This is a new recipe in which I am adapting to use chicken thighs.)
Thursday, 12/24/09: Mom's Lasagna, salad (Italian food is our Xmas Eve tradition...I will just take one for the team and suffer through all the cheese consumption.)
Friday, 12/25/09: Merry Christmas!!! Dinner out.
Saturday, 12/26/09: Leftovers (or Breakfast for Dinner)
I hope everyone has a great holiday week this week! Merry Christmas!!!
Weekly Menu Plan: 12/20/09-12/26/09
Sunday, 12/20/09: Homemade Spicy Beef Tamales (a gift from our friend Rebecca), salad
Monday, 12/21/09: Jen's Bean Tostadas , sliced mangoes
Tuesday, 12/22/09: Faux-Niman Ranch Burgers with Caramelized Onions, tater tots, roasted broccoli/cauliflower
Wednesday, 12/23/09: Slow Cooker Hoisin Chicken Thighs, steamed Asian-style veggies, rice (This is a new recipe in which I am adapting to use chicken thighs.)
Thursday, 12/24/09: Mom's Lasagna, salad (Italian food is our Xmas Eve tradition...I will just take one for the team and suffer through all the cheese consumption.)
Friday, 12/25/09: Merry Christmas!!! Dinner out.
Saturday, 12/26/09: Leftovers (or Breakfast for Dinner)
December 14, 2009
Jen's Slow Cooker Green Chile Chicken Enchiladas
I used a different method for these enchiladas, from which I normally use. My main motivation for improvising this dish was to use up the tomatillo salsa that we still had on hand from the other night. It was some of the best salsa I have ever made, and I didn't want one drop of it to go to waste. Also, I wanted the chicken to be shredded and super-tender. An idea formed, and I decided to plunk some frozen chicken breasts in the slow cooker this morning and take it from there. I really did not have a game plan, I was kinda making it up as I went along. Happily, this technique seems to be working out quite well. I snuck a taste and the chicken is exactly how I envisioned it to be, juicy and flavorful. Once the chicken was cooked, these were super-easy to put together. My enchiladas are in the oven as I write this, and I cannot wait to eat dinner!
Jen's Slow Cooker Green Chile Chicken Enchiladas
Ingredients:
3-4 boneless skinless chicken breasts
leftover tomatillo salsa
1 large can of green enchilada sauce
1 small can of diced green chiles
1 teaspoon of coriander
1 teaspoon of cumin
1 teaspoon of garlic powder
1 teaspoon of onion powder
salt to taste
corn tortillas
cooking spray
3-4 Tablespoons of AP flour
3 Tablespoons of butter
1/2 cup of shredded cheddar cheese
Directions:
Place frozen chicken breasts in slow cooker and sprinkle tops with salt, coriander, cumin, onion powder, and garlic powder. Top with enchilada sauce, making sure to coat chicken. Pour green chiles and leftover salsa on top. Cook on high for 5 hours.
When chicken is done, remove cooked chicken to a bowl and shred with two forks. Season with salt to taste. Add a couple big spoonfuls of cooking liquid to keep chicken moist. Set aside. (DO NOT discard the rest of the cooking liquid, you will need it to make the enchilada sauce).
In a separate sauce pan over medium high heat, melt butter. Once butter is melted, add in flour. Make sure to stir constantly with a whisk to incorporate flour and butter evenly. It should look like dry, butter coated flour chunks. Cook flour/butter mixture for 1-2 minutes. Add the slow cooker cooking liquid to pan. Bring to boil and stir constantly with a whisk until flour chunks are broken up and sauce begins to thicken to the proper consistency. Add salt if needed. Reduce heat to low and cook for an additional 3-5 minutes. If sauce is too thick, thin with a little bit of water (I would say use only 1/4 cup at a time, while stirring).
Spray 9 x 13 casserole dish with cooking spray. Spread some of your cooked sauce in the bottom of the dish. Roll a spoonful of chicken and a pinch of cheese into the corn tortillas, making rows. When pan is full, add remaining enchilada sauce on top and spread evenly with the back of a spoon. Sprinkle remaining cheese on top and bake in a 375 degree oven for 25-30 minutes. Let cool for 5 minutes before cutting and serving.
(printable recipe)
Jen's Notes:
Half of my rolled enchiladas had cheese in them and the other half did not due to my lactose issues. If you are cheese lovers, I would bump up the quantity of cheese in this dish to a full cup.
The Result:
These were soooooooo fantastically yummy! Really, I think I liked this method better than my normal enchilada technique. We all loved them! I didn't even make a side dish, the enchiladas were filling enough. The only down side to this meal was that the corn tortilla I used were not very flexible. Every time I tried to roll them, they would split. I think I just got a bum batch. (Also, I did not fry them first.) The flavor was still excellent, they just made for a messy presentation. Aside from the tortillas not cooperating, these enchiladas were great! I was really happy with the juicy texture of the chicken. Normally, slow cooker chicken tends to dry out...but not this time! I will certainly make these chicken enchiladas again!
Jen's Slow Cooker Green Chile Chicken Enchiladas
Ingredients:
3-4 boneless skinless chicken breasts
leftover tomatillo salsa
1 large can of green enchilada sauce
1 small can of diced green chiles
1 teaspoon of coriander
1 teaspoon of cumin
1 teaspoon of garlic powder
1 teaspoon of onion powder
salt to taste
corn tortillas
cooking spray
3-4 Tablespoons of AP flour
3 Tablespoons of butter
1/2 cup of shredded cheddar cheese
Directions:
Place frozen chicken breasts in slow cooker and sprinkle tops with salt, coriander, cumin, onion powder, and garlic powder. Top with enchilada sauce, making sure to coat chicken. Pour green chiles and leftover salsa on top. Cook on high for 5 hours.
When chicken is done, remove cooked chicken to a bowl and shred with two forks. Season with salt to taste. Add a couple big spoonfuls of cooking liquid to keep chicken moist. Set aside. (DO NOT discard the rest of the cooking liquid, you will need it to make the enchilada sauce).
In a separate sauce pan over medium high heat, melt butter. Once butter is melted, add in flour. Make sure to stir constantly with a whisk to incorporate flour and butter evenly. It should look like dry, butter coated flour chunks. Cook flour/butter mixture for 1-2 minutes. Add the slow cooker cooking liquid to pan. Bring to boil and stir constantly with a whisk until flour chunks are broken up and sauce begins to thicken to the proper consistency. Add salt if needed. Reduce heat to low and cook for an additional 3-5 minutes. If sauce is too thick, thin with a little bit of water (I would say use only 1/4 cup at a time, while stirring).
Spray 9 x 13 casserole dish with cooking spray. Spread some of your cooked sauce in the bottom of the dish. Roll a spoonful of chicken and a pinch of cheese into the corn tortillas, making rows. When pan is full, add remaining enchilada sauce on top and spread evenly with the back of a spoon. Sprinkle remaining cheese on top and bake in a 375 degree oven for 25-30 minutes. Let cool for 5 minutes before cutting and serving.
(printable recipe)
Jen's Notes:
Half of my rolled enchiladas had cheese in them and the other half did not due to my lactose issues. If you are cheese lovers, I would bump up the quantity of cheese in this dish to a full cup.
The Result:
These were soooooooo fantastically yummy! Really, I think I liked this method better than my normal enchilada technique. We all loved them! I didn't even make a side dish, the enchiladas were filling enough. The only down side to this meal was that the corn tortilla I used were not very flexible. Every time I tried to roll them, they would split. I think I just got a bum batch. (Also, I did not fry them first.) The flavor was still excellent, they just made for a messy presentation. Aside from the tortillas not cooperating, these enchiladas were great! I was really happy with the juicy texture of the chicken. Normally, slow cooker chicken tends to dry out...but not this time! I will certainly make these chicken enchiladas again!
December 13, 2009
Weekly Menu Plan: 12/13/09-12/19/09
The past few days have been pretty hectic around here, with all the holiday parties that we have attended. I am pretty worn out, so I think I will make this post short and sweet. The husband is giving the boy his bath tonight, so I would like to knock this post out while our kid is occupied in the tub.
This week is filled with some more meals that are either old favorites or are designed to re-purpose leftovers. I am trying desperately to use most of what we have on hand, because large grocery shopping trips are more of a hassle than a help right now. Also, with Christmas and the impending birth of our twins coming up, I am trying to stick as closely to our budget as possible. Streamlining our food expenses is a great way to do that, without sacrificing too much elsewhere. I find that I get a weird satisfaction out of using what we already have in our pantry and freezer without buying many extras. It makes me feel very "economically savvy" (that is a much nicer way of saying "cheap", "frugal", or "thrifty").
Weekly Menu Plan: 12/13/09 - 12/19/09:
Sunday, 12/13: Sauteed Chicken Breasts with Pan Gravy and Leftover Dressing, salad (no recipe; the husband made this for dinner)
Monday, 12/14: Jen's Slow Cooker Green Chile Chicken Enchiladas (I have made a beef and a pork version of this dish before, but this time I am going to use chicken and then put some leftover tomatillo salsa in the sauce.)
Tuesday, 12/15: Chipotle Tamale Pie, salad (This dinner is pulling double duty, since I am bringing a meal to a friend)
Wednesday, 12/16: Jen's Double Breaded Pork Chops with Leftover Gravy & Dressing
Thursday. 12/17: Vegetarian Frittata, bread (I think I will add some mushrooms to the frittata just to see what happens)
Friday, 12/18: Jen's Spaghetti & Meat Sauce
Saturday, 12/19: Karen's Baked Pesto Salmon, roasted potatoes, & glazed carrots
This week is filled with some more meals that are either old favorites or are designed to re-purpose leftovers. I am trying desperately to use most of what we have on hand, because large grocery shopping trips are more of a hassle than a help right now. Also, with Christmas and the impending birth of our twins coming up, I am trying to stick as closely to our budget as possible. Streamlining our food expenses is a great way to do that, without sacrificing too much elsewhere. I find that I get a weird satisfaction out of using what we already have in our pantry and freezer without buying many extras. It makes me feel very "economically savvy" (that is a much nicer way of saying "cheap", "frugal", or "thrifty").
Weekly Menu Plan: 12/13/09 - 12/19/09:
Sunday, 12/13: Sauteed Chicken Breasts with Pan Gravy and Leftover Dressing, salad (no recipe; the husband made this for dinner)
Monday, 12/14: Jen's Slow Cooker Green Chile Chicken Enchiladas (I have made a beef and a pork version of this dish before, but this time I am going to use chicken and then put some leftover tomatillo salsa in the sauce.)
Tuesday, 12/15: Chipotle Tamale Pie, salad (This dinner is pulling double duty, since I am bringing a meal to a friend)
Wednesday, 12/16: Jen's Double Breaded Pork Chops with Leftover Gravy & Dressing
Thursday. 12/17: Vegetarian Frittata, bread (I think I will add some mushrooms to the frittata just to see what happens)
Friday, 12/18: Jen's Spaghetti & Meat Sauce
Saturday, 12/19: Karen's Baked Pesto Salmon, roasted potatoes, & glazed carrots
Thanksgiving #2
Last night, we went over to my friend Claire's house to celebrate Thanksgiving #2. Rather than post an explanation for the who, what, when, where, and how of Thanksgiving #2; here is a link to Claire's blog to give you all the details:
Thanksgiving #2
My contribution to last night's festive holiday meal, was my mom's versions of Sausage Dressing and Candied Sweet Potatoes. I would love to post recipes for both these dishes, but there are no recipes. No measurements at all. Both dishes are something that you do by sight and intuition. That is how my mom learned and that is how she taught me. Directions like, "add chicken stock until the dressing is wet...but not TOO wet" is what I am talking about. How do you translate that into a recipe???? I am not sure. Sigh. It is all very vague. I have always planned dissect each recipe and write down exactly what I am doing, but yesterday was not that day. So, I think I will post the general idea of each recipe so at least something is recorded. As it stands, there isn't even that right now. It is all verbal and by memory. I want to at least try to record something, so here it goes...
Mom's Sausage Dressing (Stuffing)
Ingredients:
equal parts of sage sausage and hot sausage (I used a 1/2 lb. of each for last night's dish)
1-2 onions, diced
4-5 stalks of celery with leaves, diced
1 loaf of white sandwich bread
1 loaf of wheat sandwich bread
salt and pepper to taste
chicken stock to taste
poultry seasoning to taste
dried sage to taste
1 or 2 eggs, beaten
cooking spray
Directions:
Toast all bread in oven on both sides. Tear toasted bread into bite sized pieces, into a large bowl. In a large skillet, saute onions and celery with a big pinch of salt; until onions are translucent but still firm. Add sausage, making sure to break up large chunks with the back of a wooden spoon. When sausage is no longer pink, mixture is done. Add to bread pieces. Season with salt, pepper, sage, and poultry seasoning to taste. Add beaten egg(s). Add chicken stock until mixture is wet (but not too wet) and mush with your hands until all bread is incorporated into the mixture. Adjust seasoning if needed (yes, you have to actually taste it at this point to figure out if you need more seasoning). Spray a 9 x 13 casserole dish with cooking spray, and add the dressing to the dish. Bake in a 350 degree oven until top of dressing is toasted, but bottom is still a little moist (keep checking until the desired effect is achieved...about 1/2 hour or so).
Jen's Notes:
Quantities of ingredients need to be adjusted, depending on the size of the crowd you are feeding. For example, I only used a loaf and a half of bread and a pound of sausage for last night's dinner that fed 6 adults and 3 kids.
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Mom's Candied Sweet Potatoes
Ingredients:
2-4 red yams (not really sweet potatoes, but that is what we call 'em)
allspice to taste
cinnamon to taste
nutmeg taste
cloves to taste
ginger to taste
salt to taste
brown sugar to taste
maple syrup to taste
1-2 Tablespoons of butter, cut into pea sized pieces
mini marshmallow for topping
oil (such as grapeseed)
cooking spray
Directions:
Preheat oven to 400 degrees. Peel and cube yams into bite sized pieces. Place cut yams onto a large baking sheet. Drizzle with a little bit of oil. Sprinkle with a generous amount of salt, cinnamon, allspice, ginger, cloves, and nutmeg. Toss with clean hands until everything is well coated. Bake until yam pieces are soft (but not too soft).
Take the yams out of the oven and turn the oven temperature down to 350 degrees.
Spray casserole dish with cooking spray and scrape all the cooked yams (and all the leftover contents of oil/spices that are on the sheet pan) into the casserole dish. Add additional salt to taste. Dot butter pieces on top. Add about a small handful of brown sugar. Drizzle maple syrup on top. Toss with hands or a wooden spoon, so everything is well coated. Top with enough marshmallows to cover the top. Bake at 350 degrees until all the marshmallows on top are puffy and nicely toasted.
Jen's Notes:
Again, everything is approximate and quantities need to be adjusted based on how many people you are serving.
The Result:
I forgot to take photos again; but Claire got some, and was nice enough to share. The only negative thing that happened is that I found out that the sweet potatoes don't travel very well. By the time we got to Claire's house, my marshmallow top totally deflated and looked kinda sad. The dish still tasted good, but looked better fresh from the oven. Overall, the food and company was fantastic and Thanksgiving #2 was soooo much fun!!!!
Thanksgiving #2
My contribution to last night's festive holiday meal, was my mom's versions of Sausage Dressing and Candied Sweet Potatoes. I would love to post recipes for both these dishes, but there are no recipes. No measurements at all. Both dishes are something that you do by sight and intuition. That is how my mom learned and that is how she taught me. Directions like, "add chicken stock until the dressing is wet...but not TOO wet" is what I am talking about. How do you translate that into a recipe???? I am not sure. Sigh. It is all very vague. I have always planned dissect each recipe and write down exactly what I am doing, but yesterday was not that day. So, I think I will post the general idea of each recipe so at least something is recorded. As it stands, there isn't even that right now. It is all verbal and by memory. I want to at least try to record something, so here it goes...
Mom's Sausage Dressing (Stuffing)
Ingredients:
equal parts of sage sausage and hot sausage (I used a 1/2 lb. of each for last night's dish)
1-2 onions, diced
4-5 stalks of celery with leaves, diced
1 loaf of white sandwich bread
1 loaf of wheat sandwich bread
salt and pepper to taste
chicken stock to taste
poultry seasoning to taste
dried sage to taste
1 or 2 eggs, beaten
cooking spray
Directions:
Toast all bread in oven on both sides. Tear toasted bread into bite sized pieces, into a large bowl. In a large skillet, saute onions and celery with a big pinch of salt; until onions are translucent but still firm. Add sausage, making sure to break up large chunks with the back of a wooden spoon. When sausage is no longer pink, mixture is done. Add to bread pieces. Season with salt, pepper, sage, and poultry seasoning to taste. Add beaten egg(s). Add chicken stock until mixture is wet (but not too wet) and mush with your hands until all bread is incorporated into the mixture. Adjust seasoning if needed (yes, you have to actually taste it at this point to figure out if you need more seasoning). Spray a 9 x 13 casserole dish with cooking spray, and add the dressing to the dish. Bake in a 350 degree oven until top of dressing is toasted, but bottom is still a little moist (keep checking until the desired effect is achieved...about 1/2 hour or so).
Jen's Notes:
Quantities of ingredients need to be adjusted, depending on the size of the crowd you are feeding. For example, I only used a loaf and a half of bread and a pound of sausage for last night's dinner that fed 6 adults and 3 kids.
*************************************************************
Mom's Candied Sweet Potatoes
Ingredients:
2-4 red yams (not really sweet potatoes, but that is what we call 'em)
allspice to taste
cinnamon to taste
nutmeg taste
cloves to taste
ginger to taste
salt to taste
brown sugar to taste
maple syrup to taste
1-2 Tablespoons of butter, cut into pea sized pieces
mini marshmallow for topping
oil (such as grapeseed)
cooking spray
Directions:
Preheat oven to 400 degrees. Peel and cube yams into bite sized pieces. Place cut yams onto a large baking sheet. Drizzle with a little bit of oil. Sprinkle with a generous amount of salt, cinnamon, allspice, ginger, cloves, and nutmeg. Toss with clean hands until everything is well coated. Bake until yam pieces are soft (but not too soft).
Take the yams out of the oven and turn the oven temperature down to 350 degrees.
Spray casserole dish with cooking spray and scrape all the cooked yams (and all the leftover contents of oil/spices that are on the sheet pan) into the casserole dish. Add additional salt to taste. Dot butter pieces on top. Add about a small handful of brown sugar. Drizzle maple syrup on top. Toss with hands or a wooden spoon, so everything is well coated. Top with enough marshmallows to cover the top. Bake at 350 degrees until all the marshmallows on top are puffy and nicely toasted.
Jen's Notes:
Again, everything is approximate and quantities need to be adjusted based on how many people you are serving.
The Result:
I forgot to take photos again; but Claire got some, and was nice enough to share. The only negative thing that happened is that I found out that the sweet potatoes don't travel very well. By the time we got to Claire's house, my marshmallow top totally deflated and looked kinda sad. The dish still tasted good, but looked better fresh from the oven. Overall, the food and company was fantastic and Thanksgiving #2 was soooo much fun!!!!
December 12, 2009
Jen's Sausage Breakfast Casserole
We had a Christmas party/brunch potluck for my MOMS Club today, and I signed up to bring a casserole. When I looked through what I had on hand, I realized that I didn't have the usual ingredients for my "go-to" egg casserole dish. So, I had to do some quick thinking and improvise something to bring. I threw together this dish, and it turned out very yummy. Luckily, everyone else seemed to like it, too; the whole thing disappeared pretty darn quickly!
Jen's Sausage Breakfast Casserole
Ingredients:
cooking spray
1-2 Tablespoons of canola oil
1 lb. of bulk breakfast sausage, without casings
1 onion, diced
1 small can of sliced mushrooms, drained (or 1 package of fresh sliced mushrooms)
2-3 handfuls of frozen shredded hash browns (approx. 1/2 of a large bag or 1 small bag)
1/2 cup of shredded cheddar cheese
12 eggs
1/2 teaspoon of baking powder
2/3 cup of skim milk
1 teaspoon of paprika
1 teaspoon of garlic powder
1 teaspoon of onion powder
salt and pepper to taste
Directions:
Preheat oven to 350 degrees. Spray a large 9 x 13 casserole dish with cooking spray. Spread 2 OR 3 handfuls of frozen hash browns evenly in the bottom of the dish. Sprinkle paprika, onion powder, garlic powder, salt and pepper, over hash browns and set aside.
In a separate large bowl crack 12 eggs and combine with baking powder, milk, and salt and pepper to taste. Beat eggs with an electric mixer until eggs are frothy (I used a handheld mixer with a whisk attachment). Fold in shredded cheese and stir to combine. Set aside.
If using canned sliced mushrooms, drain out the excess can liquid and discard it. Then, dry the mushrooms on some paper towels to get as much of the remaining moisture out as possible. (If using fresh mushrooms, skip this step.)
Heat canola oil in a non-stick skillet over medium high heat. Saute onions and mushrooms with a generous pinch of salt. When onions and mushrooms start to brown slightly, add sausage. Make sure to break up all large sausage chunks with a large wooden spoon and incorporate them in with the mushrooms and onions. When sausage is cooked and no longer pink, the mixture is done.
Scoop the contents of the skillet into the casserole dish, spreading evenly over the hash browns with the back of the wooden spoon. Pour egg mixture over the sausage layer and spread evenly. Bake uncovered at 350 degrees for 40 minutes or until eggs are set and the top of the casserole is starting to turn golden brown.
Jen's Notes:
Sorry, I forgot to take a photo of my finished dish.
For an extra kick, spicy sausage would be a good substitution for the regular sausage. Also, I think a diced green pepper (sauteed with the onions and mushrooms) would have been really tasty, too. I might try that next time.
Ohhh...I just thought of another version to try! Use chorizo sausage and green chiles mixed in with the onions and mushrooms for a Mexican inspired dish. Instead of cheddar cheese, substitute Monterrey Jack or Pepper Jack. There are tons of ways to tweak this recipe to suit your individual preferences.
Jen's Sausage Breakfast Casserole
Ingredients:
cooking spray
1-2 Tablespoons of canola oil
1 lb. of bulk breakfast sausage, without casings
1 onion, diced
1 small can of sliced mushrooms, drained (or 1 package of fresh sliced mushrooms)
2-3 handfuls of frozen shredded hash browns (approx. 1/2 of a large bag or 1 small bag)
1/2 cup of shredded cheddar cheese
12 eggs
1/2 teaspoon of baking powder
2/3 cup of skim milk
1 teaspoon of paprika
1 teaspoon of garlic powder
1 teaspoon of onion powder
salt and pepper to taste
Directions:
Preheat oven to 350 degrees. Spray a large 9 x 13 casserole dish with cooking spray. Spread 2 OR 3 handfuls of frozen hash browns evenly in the bottom of the dish. Sprinkle paprika, onion powder, garlic powder, salt and pepper, over hash browns and set aside.
In a separate large bowl crack 12 eggs and combine with baking powder, milk, and salt and pepper to taste. Beat eggs with an electric mixer until eggs are frothy (I used a handheld mixer with a whisk attachment). Fold in shredded cheese and stir to combine. Set aside.
If using canned sliced mushrooms, drain out the excess can liquid and discard it. Then, dry the mushrooms on some paper towels to get as much of the remaining moisture out as possible. (If using fresh mushrooms, skip this step.)
Heat canola oil in a non-stick skillet over medium high heat. Saute onions and mushrooms with a generous pinch of salt. When onions and mushrooms start to brown slightly, add sausage. Make sure to break up all large sausage chunks with a large wooden spoon and incorporate them in with the mushrooms and onions. When sausage is cooked and no longer pink, the mixture is done.
Scoop the contents of the skillet into the casserole dish, spreading evenly over the hash browns with the back of the wooden spoon. Pour egg mixture over the sausage layer and spread evenly. Bake uncovered at 350 degrees for 40 minutes or until eggs are set and the top of the casserole is starting to turn golden brown.
Jen's Notes:
Sorry, I forgot to take a photo of my finished dish.
For an extra kick, spicy sausage would be a good substitution for the regular sausage. Also, I think a diced green pepper (sauteed with the onions and mushrooms) would have been really tasty, too. I might try that next time.
Ohhh...I just thought of another version to try! Use chorizo sausage and green chiles mixed in with the onions and mushrooms for a Mexican inspired dish. Instead of cheddar cheese, substitute Monterrey Jack or Pepper Jack. There are tons of ways to tweak this recipe to suit your individual preferences.
December 8, 2009
Rick Bayless' Crusty Chorizo and Black Bean Tortas with Roasted Tomatillo Salsa & Baked Sweet Potato Fries
I am on a new recipe roll this week! Man alive, I haven't had three new recipes in a row for quite awhile. (Okay, really two new recipes since Sunday night's concoction barely counts as an actual recipe.) This dish was originally slated for Thursday night, but I did some rearranging to have it tonight. Why you ask???? Partly because I am really curious to try it, and partly because my super-sonic-pregnant-nose is tired of smelling the uncooked bulk pork chorizo in my fridge. I am going to pair these sandwiches with some Baked Sweet Potato Fries and call it good.
Rick Bayless' Crusty Chorizo & Black Bean Tortas with Fresh Tomatillo Salsa aka Tortas de Chorizo y Frijoles Negros
From: Copyright 2005, Rick Bayless' Mexican Everyday
Ingredients:
8 ounces fresh Mexican chorizo sausage, casing removed (about 1 cup)
3-4 Tbsp vegetable or olive oil (divided use)
Two 15-ounce cans black beans
Salt to taste
4 bolillo rolls, crusty French rolls or submarine sandwich rolls (6-7 inches long, 3 inches wide)
6 ounces queso fresco or other fresh cheese such as feta or goat cheese, sliced 1/4 inch thick
1 ripe avocado, pitted, flesh scooped from the skin and cut into 1/4-inch slices
3/4 cup Roasted Tomatillo Salsa (recipe to follow)
Directions:
Set a large 12-inch skillet over medium heat and add the chorizo. Cook, breaking up the clumps, until browned and thoroughly cooked, about 8-9 minutes. Add 1-2 Tbsp of the oil (depending on how much fat the chorizo has rendered) and the beans. As the beans come to a simmer, mash them to a smooth paste with a Mexican bean masher, old-fashioned potato masher or the back of a large cooking spoon. Cook, stirring nearly constantly, until the consistency of very soft mashed potatoes--expect about 10 minutes after adding the beans. Taste and season with the salt if you think necessary. Keep warm over the lowest heat, covered to keep the beans soft and moist.
Heat a large griddle or skillet over medium. Slice the rolls open. use fingers or a spoon to scrape out some of the soft bread in the center of each half, making a small hollow. Brush the insides with the remaining 2 Tbsp oil, then lay them cut side down on the griddle or skillet to crisp to a rich golden brown, about 3 minutes.
Smear about 1/2 cup of the chorizo-bean mixture over the bottom half of each roll. Top with slices of the cheese and the avocado. Spoon on the salsa or dash on the hot sauce. Set the top of each roll in place, and you're ready to serve.
Roasted Tomatillo Salsa
From:Copyright 2005, Rick Bayless' Mexican Everyday
Ingredients:
4 medium (8 ounces total) tomatillos, husked, rinsed, and halved
2 large garlic cloves, peeled
Hot green chiles to taste (2 Serrano *OR* 1 jalapeno), stemmed and roughly chopped (For less heat, seed & devein some or all of the chile peppers)
About 1/3 cup (loosely packed) roughly chopped cilantro
1/2 small white onion, finely chopped
Salt to taste
Directions:
Set a large nonstick skillet over medium-high heat. Lay in the garlic and tomatillos, cut side down. When the tomatillos are well browned, 3-4 minutes, turn everything over and brown the other side. The tomatillos should be completely soft.
Scrape the tomatillos and garlic into a blender or food processor and let cool to room temperature, about 3 minutes. Add the chiles, cilantro, and 1/4 cup water. Blend to a coarse puree. Pour into a salsa dish and thin with a little additional water if necessary to give the salsa an easily spoonable consistency.
Scoop the chopped onion into a strainer and rinse under cold water. Stir into the salsa. Taste and season with salt, usually about 1/2 tsp.
Baked Sweet Potato Fries
Adapted from recipezaar.com/recipe #43469
Ingredients:
2-3 large sweet potatoes or yams, cut into fries
1 tablespoon of Chili powder
1 tablespoon of brown sugar
1 teaspoon of cayenne pepper
1 teaspoon of cumin
1 teaspoon of black pepper
2 tablespoons of corn starch
1 teaspoon of Cinnamon
1 tablespoon of garlic powder
2 teaspoons of salt
Canola oil to coat
Directions:
1. Preheat oven to 425 degrees.
2. Put cut fries into large ziploc bag with oil and spices and shake to coat.
3. Once well coated, open bag and add corn starch. Shake again until all are coated w/ corn starch.
4. Place fries onto baking sheet leaving space between fries; make sure to use baking rack to elevate fries off bottom of baking sheet for crisper results.
5. Put in oven for 10 minutes and then flip them over.
6. Place back in for 10 more minutes.
7. They should be soft on the inside and browned on the outside.
8. Let cool for 5 minutes and serve with Spicy Lime Mayo (optional--recipe below).
Spicy Lime Mayo
Adapted from recipezaar.com/recipe #120459
Ingredients:
1/4 cup of light mayo
1/4 cup of light sour cream
1/4 teaspoon of cayenne pepper
1-2 Tablespoons of lime juice
Pinch of salt to taste
Directions:
Combine all ingredients in a bowl. Refrigerate and let flavors combine for at least 1/2 hour before serving.
Jen's Notes:
I don't think I will make the Spicy Lime Mayo tonight due to the dairy content, but I still wanted to include it in my post. It is really good, and definitely worth trying with these fries!
The Results:
This was another fan-freakin'-tastic recipe! It was simple ingredients that, when combined, were soooo utterly tasty. We L-O-V-E-D these sandwiches!!! The husband and I fought over who got to eat the leftover half that our son didn't finish (we split it). Seriously, I don't think I have ever had a bad Rick Bayless recipe. They all seem to be awesome. The salsa was a perfect accompaniment...it was spicy and flavorful. The sweet potato fries were also a great side dish to go with these sammies. Really, I just can't say enough good things about this meal. We will certainly have this again.
On a technical note...I do want to point out that the directions for the salsa say to just "stem" the chile peppers,which is what I did. This made the salsa "light your hair on fire" spicy. Also, I noticed that I actually mis-read the recipe; I used 2 Serrano AND 1 jalapeno pepper (instead of 2 Serrano OR 1 jalapeno pepper...oops). I think next time I will seed and devein one or more of the peppers to get more of a balanced heat. As it stood, it was really spicy(which now makes sense because I added too many chiles)(even with the excessive heat, that did not detour us from breaking out the chips and eating it straight from the bowl). I love spicy food, but the pregnancy-induced indigestion was a little hard to deal with. With that said, I still would rather suffer the discomfort than to skip the salsa. It was one of the best homemade salsas that I have ever tasted!
Rick Bayless' Crusty Chorizo & Black Bean Tortas with Fresh Tomatillo Salsa aka Tortas de Chorizo y Frijoles Negros
From: Copyright 2005, Rick Bayless' Mexican Everyday
Ingredients:
8 ounces fresh Mexican chorizo sausage, casing removed (about 1 cup)
3-4 Tbsp vegetable or olive oil (divided use)
Two 15-ounce cans black beans
Salt to taste
4 bolillo rolls, crusty French rolls or submarine sandwich rolls (6-7 inches long, 3 inches wide)
6 ounces queso fresco or other fresh cheese such as feta or goat cheese, sliced 1/4 inch thick
1 ripe avocado, pitted, flesh scooped from the skin and cut into 1/4-inch slices
3/4 cup Roasted Tomatillo Salsa (recipe to follow)
Directions:
Set a large 12-inch skillet over medium heat and add the chorizo. Cook, breaking up the clumps, until browned and thoroughly cooked, about 8-9 minutes. Add 1-2 Tbsp of the oil (depending on how much fat the chorizo has rendered) and the beans. As the beans come to a simmer, mash them to a smooth paste with a Mexican bean masher, old-fashioned potato masher or the back of a large cooking spoon. Cook, stirring nearly constantly, until the consistency of very soft mashed potatoes--expect about 10 minutes after adding the beans. Taste and season with the salt if you think necessary. Keep warm over the lowest heat, covered to keep the beans soft and moist.
Heat a large griddle or skillet over medium. Slice the rolls open. use fingers or a spoon to scrape out some of the soft bread in the center of each half, making a small hollow. Brush the insides with the remaining 2 Tbsp oil, then lay them cut side down on the griddle or skillet to crisp to a rich golden brown, about 3 minutes.
Smear about 1/2 cup of the chorizo-bean mixture over the bottom half of each roll. Top with slices of the cheese and the avocado. Spoon on the salsa or dash on the hot sauce. Set the top of each roll in place, and you're ready to serve.
Roasted Tomatillo Salsa
From:Copyright 2005, Rick Bayless' Mexican Everyday
Ingredients:
4 medium (8 ounces total) tomatillos, husked, rinsed, and halved
2 large garlic cloves, peeled
Hot green chiles to taste (2 Serrano *OR* 1 jalapeno), stemmed and roughly chopped (For less heat, seed & devein some or all of the chile peppers)
About 1/3 cup (loosely packed) roughly chopped cilantro
1/2 small white onion, finely chopped
Salt to taste
Directions:
Set a large nonstick skillet over medium-high heat. Lay in the garlic and tomatillos, cut side down. When the tomatillos are well browned, 3-4 minutes, turn everything over and brown the other side. The tomatillos should be completely soft.
Scrape the tomatillos and garlic into a blender or food processor and let cool to room temperature, about 3 minutes. Add the chiles, cilantro, and 1/4 cup water. Blend to a coarse puree. Pour into a salsa dish and thin with a little additional water if necessary to give the salsa an easily spoonable consistency.
Scoop the chopped onion into a strainer and rinse under cold water. Stir into the salsa. Taste and season with salt, usually about 1/2 tsp.
Baked Sweet Potato Fries
Adapted from recipezaar.com/recipe #43469
Ingredients:
2-3 large sweet potatoes or yams, cut into fries
1 tablespoon of Chili powder
1 tablespoon of brown sugar
1 teaspoon of cayenne pepper
1 teaspoon of cumin
1 teaspoon of black pepper
2 tablespoons of corn starch
1 teaspoon of Cinnamon
1 tablespoon of garlic powder
2 teaspoons of salt
Canola oil to coat
Directions:
1. Preheat oven to 425 degrees.
2. Put cut fries into large ziploc bag with oil and spices and shake to coat.
3. Once well coated, open bag and add corn starch. Shake again until all are coated w/ corn starch.
4. Place fries onto baking sheet leaving space between fries; make sure to use baking rack to elevate fries off bottom of baking sheet for crisper results.
5. Put in oven for 10 minutes and then flip them over.
6. Place back in for 10 more minutes.
7. They should be soft on the inside and browned on the outside.
8. Let cool for 5 minutes and serve with Spicy Lime Mayo (optional--recipe below).
Spicy Lime Mayo
Adapted from recipezaar.com/recipe #120459
Ingredients:
1/4 cup of light mayo
1/4 cup of light sour cream
1/4 teaspoon of cayenne pepper
1-2 Tablespoons of lime juice
Pinch of salt to taste
Directions:
Combine all ingredients in a bowl. Refrigerate and let flavors combine for at least 1/2 hour before serving.
Jen's Notes:
I don't think I will make the Spicy Lime Mayo tonight due to the dairy content, but I still wanted to include it in my post. It is really good, and definitely worth trying with these fries!
The Results:
This was another fan-freakin'-tastic recipe! It was simple ingredients that, when combined, were soooo utterly tasty. We L-O-V-E-D these sandwiches!!! The husband and I fought over who got to eat the leftover half that our son didn't finish (we split it). Seriously, I don't think I have ever had a bad Rick Bayless recipe. They all seem to be awesome. The salsa was a perfect accompaniment...it was spicy and flavorful. The sweet potato fries were also a great side dish to go with these sammies. Really, I just can't say enough good things about this meal. We will certainly have this again.
On a technical note...I do want to point out that the directions for the salsa say to just "stem" the chile peppers,which is what I did. This made the salsa "light your hair on fire" spicy. Also, I noticed that I actually mis-read the recipe; I used 2 Serrano AND 1 jalapeno pepper (instead of 2 Serrano OR 1 jalapeno pepper...oops). I think next time I will seed and devein one or more of the peppers to get more of a balanced heat. As it stood, it was really spicy(which now makes sense because I added too many chiles)(even with the excessive heat, that did not detour us from breaking out the chips and eating it straight from the bowl). I love spicy food, but the pregnancy-induced indigestion was a little hard to deal with. With that said, I still would rather suffer the discomfort than to skip the salsa. It was one of the best homemade salsas that I have ever tasted!
December 7, 2009
Basil-Mushroom Pork Chops
I found this recipe on my friend Claire's blog, who originally got it from our other friend Danielle. Danielle found it on allrecipes.com, but tweaked it some by suggesting the use of fresh mushrooms with it. Does that make sense??? Anyway, this dish has gotten great reviews from all that have tried it, so I thought I would put it on the menu plan this week. The ingredients are things that I always have on hand, and I am happy to have another great pork recipe up my sleeve. I think I will serve some Trader Joe's Wild Rice Pilaf and steamed veggies to go along on the side.
Basil-Mushroom Pork Chops
Adapted from: allrecipes.com/By: Lisa Gilliand
Ingredients:
1/4 cup packed brown sugar
1 1/2 teaspoons dried basil
1/2 teaspoon salt
1/2 teaspoon chili powder
2 tablespoons canola oil, divided
4 (4 ounce) boneless pork loin chops, 1/2 inch thick
1 (6 oz.) container of fresh button mushrooms, sliced
Directions:
In a small bowl, combine the brown sugar, basil, salt and chili powder. Gradually stir in 1 tablespoon oil until crumbly. Rub over both sides of pork chops.
In a large skillet, cook pork in remaining oil over medium heat for 7-8 minutes on each side or until juices run clear. (Add mushrooms to the pan right after you flip the pork and saute until soft.)
The Result:
This was fan-freakin'-tastic! So, so good. I really could not imagine how this dish would turn out, due to the combination of brown sugar and other ingredients. Let me tell you, it was delicious. The brown sugar was not sweet; but instead, turned into a savory glaze when paired with the other rub items. Yum, yum, yum. I love the addition of the mushrooms, and the pork chops were so juicy and perfectly seasoned. Best of all, it was easy to assemble and quick to cook...but it tasted like I put real effort into it. This will be a dinner we make again and again! Thanks Danielle and Claire!!!
Basil-Mushroom Pork Chops
Adapted from: allrecipes.com/By: Lisa Gilliand
Ingredients:
1/4 cup packed brown sugar
1 1/2 teaspoons dried basil
1/2 teaspoon salt
1/2 teaspoon chili powder
2 tablespoons canola oil, divided
4 (4 ounce) boneless pork loin chops, 1/2 inch thick
1 (6 oz.) container of fresh button mushrooms, sliced
Directions:
In a small bowl, combine the brown sugar, basil, salt and chili powder. Gradually stir in 1 tablespoon oil until crumbly. Rub over both sides of pork chops.
In a large skillet, cook pork in remaining oil over medium heat for 7-8 minutes on each side or until juices run clear. (Add mushrooms to the pan right after you flip the pork and saute until soft.)
The Result:
This was fan-freakin'-tastic! So, so good. I really could not imagine how this dish would turn out, due to the combination of brown sugar and other ingredients. Let me tell you, it was delicious. The brown sugar was not sweet; but instead, turned into a savory glaze when paired with the other rub items. Yum, yum, yum. I love the addition of the mushrooms, and the pork chops were so juicy and perfectly seasoned. Best of all, it was easy to assemble and quick to cook...but it tasted like I put real effort into it. This will be a dinner we make again and again! Thanks Danielle and Claire!!!
December 6, 2009
Jen's Baked Chili Mac Penne Surprise
I am almost ashamed to post this dinner. Almost. I really can't believe that my cooking has reached this level. I am playing mad scientist with some leftovers, and the results are going to go one of two ways. I suspect that this dinner is either going to be really good, or so horrible it will be inedible. The funny thing is that I am oddly excited to try it! Weird, I know. Let me just post the "recipe" (and I use that term loosely), so you can see what I mean. Wish us luck!!!
Jen's Baked Chili Mac Penne Surprise
Ingredients:
cooking spray
1/2 bag of cooked whole wheat penne pasta (elbow macaroni would work, too)
leftover chili (from my chili cheese dogs the other night)
leftover black bean soup (the last soup portion in our fridge that definitely needs to be used)
1/4 cup of chicken stock
2-3 dashes of Worcestershire sauce
1 cup of shredded cheddar cheese (melted cheese would make an old boot seem appetizing, so I think it is an appropriate addition to this meal)
Directions:
Cook pasta according to package directions in boiling, salted water. Drain in a colander and set aside. Preheat oven to 400 degrees.
In a medium sized bowl, combine leftover chili and leftover soup with chicken stock and Worcestershire sauce and set aside.
Spray casserole dish with cooking spray and layer cooked drained pasta in the bottom. Cover with chili-bean mixture and spread evenly over pasta with the back of a spoon. Sprinkle shredded cheddar cheese on top. Bake uncovered for 20-30 minutes, or until warmed through and all the cheese is melted.
The Result:
Whew!!! I dodged a bullet with this one, for sure! It turned out pretty good. I don't know if I will ever have the same leftovers on hand at the same time again to re-create it, but I am pleased with the outcome. The husband, who was pretty skeptical, had seconds! I even left the cheese on mine, because I wanted to get a full appreciation for my creation (also, I just couldn't face this dish without the cheese...thankfully I am tolerating it okay). I guess the lesson learned here was don't be afraid of making a super-thrifty dinner by combining leftovers once in awhile. I am just relieved that everyone at my house liked this casserole!
Jen's Baked Chili Mac Penne Surprise
Ingredients:
cooking spray
1/2 bag of cooked whole wheat penne pasta (elbow macaroni would work, too)
leftover chili (from my chili cheese dogs the other night)
leftover black bean soup (the last soup portion in our fridge that definitely needs to be used)
1/4 cup of chicken stock
2-3 dashes of Worcestershire sauce
1 cup of shredded cheddar cheese (melted cheese would make an old boot seem appetizing, so I think it is an appropriate addition to this meal)
Directions:
Cook pasta according to package directions in boiling, salted water. Drain in a colander and set aside. Preheat oven to 400 degrees.
In a medium sized bowl, combine leftover chili and leftover soup with chicken stock and Worcestershire sauce and set aside.
Spray casserole dish with cooking spray and layer cooked drained pasta in the bottom. Cover with chili-bean mixture and spread evenly over pasta with the back of a spoon. Sprinkle shredded cheddar cheese on top. Bake uncovered for 20-30 minutes, or until warmed through and all the cheese is melted.
The Result:
Whew!!! I dodged a bullet with this one, for sure! It turned out pretty good. I don't know if I will ever have the same leftovers on hand at the same time again to re-create it, but I am pleased with the outcome. The husband, who was pretty skeptical, had seconds! I even left the cheese on mine, because I wanted to get a full appreciation for my creation (also, I just couldn't face this dish without the cheese...thankfully I am tolerating it okay). I guess the lesson learned here was don't be afraid of making a super-thrifty dinner by combining leftovers once in awhile. I am just relieved that everyone at my house liked this casserole!
Weekly Menu Plan: 12/06/09-12/12/09
For me, menu planning is getting harder and harder lately. I don't know if it is because of my busy schedule, the expansion of my pregnant belly, or the sudden lack of cheese in my diet. Whatever the case, I seem to struggle with figuring out our family dinners every week. (I know, I know...every week I complain about it, as well.) This week, I had to find a lot of inspiration from my friend, Claire's blog. Nothing in my archives looked as appealing, since we have "been there/done that" before with most of my recipes. I pulled a couple new recipe ideas from Claire to spice up our menu, so I am pretty excited to try some new things in the days ahead.
Weekly Menu Plan: 12/06/09-12/12/09
Sunday, 12/06/09: Jen's Baked Chili Mac Penne Surprise (I need to use up my leftover hot dog chili from the other night, so I am going to concoct some sort of baked pasta with it)
Monday, 12/07/09: Basil-Mushroom Pork Chops, TJ's wild brown rice mix, and steamed veggies (this new recipe is from my friend, Danielle via Claire's blog).
Tuesday, 12/08/09: Rick Bayless' Crusty Chorizo and Black Bean Tortas with Tomatillo Salsa, Baked Sweet Potato Fries (new recipe)
Wednesday, 12/09/09: Easy Roasted Chicken (& homemade chicken stock), steamed veggies, tater tots
Thursday, 12/10/09: Jen's Slow Cooker Stuffed Peppers, baked potatoes, & salad
Friday, 12/11/09: Cooking Light's Slow Cooker Red Beans and Rice & salad
Saturday, 12/12/09: Dinner out! (However, I have three recipes to take to different events. I will make sure to post those dishes later.)
Weekly Menu Plan: 12/06/09-12/12/09
Sunday, 12/06/09: Jen's Baked Chili Mac Penne Surprise (I need to use up my leftover hot dog chili from the other night, so I am going to concoct some sort of baked pasta with it)
Monday, 12/07/09: Basil-Mushroom Pork Chops, TJ's wild brown rice mix, and steamed veggies (this new recipe is from my friend, Danielle via Claire's blog).
Tuesday, 12/08/09: Rick Bayless' Crusty Chorizo and Black Bean Tortas with Tomatillo Salsa, Baked Sweet Potato Fries (new recipe)
Wednesday, 12/09/09: Easy Roasted Chicken (& homemade chicken stock), steamed veggies, tater tots
Thursday, 12/10/09: Jen's Slow Cooker Stuffed Peppers, baked potatoes, & salad
Friday, 12/11/09: Cooking Light's Slow Cooker Red Beans and Rice & salad
Saturday, 12/12/09: Dinner out! (However, I have three recipes to take to different events. I will make sure to post those dishes later.)
December 2, 2009
Spicy Black Bean Soup
I have had this recipe for so long, I don't remember where it actually originated from. I think it may be a hybrid recipe leftover that someone gave me, but I am not sure. (Actually, I think it is probably from my friend Claire.) Over the years I have tweaked it to my liking, so it is a bit different from the original version. Ironically, it is one of my favorite soups, but I always forget about it. I am lucky to remember it once a year, if that. I don't know why; considering it is pretty healthy, too. Huh. I even went back through my blog archives to see when the last time I made it, but I noticed that I have never made this soup in the almost two years that I have been doing this blog. Double huh. I guess just have to remain a big fat question mark as to why I don't think of this hearty, satisfying soup more often.
Spicy Black Bean Soup
Ingredients:
1 Tablespoon of olive oil
1 medium onion(s), finely chopped
4 medium garlic clove(s), minced
45 oz canned black beans, undrained, divided (three 15 oz cans)
1/2 tsp red pepper flakes, or to taste
1 tsp ground cumin
1 tsp coriander
1 tsp of chili powder
14 1/2 oz fat-free chicken broth, or vegetable broth (use vegetable broth to keep it vegetarian)
10 oz canned tomatoes with green chiles, such as Rotel Tomatoes
11 oz canned yellow corn, drained (I use frozen corn and just let it defrost in the soup)
lime juice to taste
salt and pepper to taste
sour cream or plain yogurt for topping
Directions:
Coat bottom of a large stockpot with olive oil over medium high heat. Add onion and garlic and cook, stirring frequently, until onions are soft but not brown, about 5 minutes.
**Place one can of beans in blender; add sauteed onion mixture, red pepper flakes,chili powder, coriander, and cumin. Cover and blend on high until smooth, about 30 seconds. Pour mixture back into stockpot. Place second can of beans and broth in blender and puree until smooth; add to stockpot.** (**SEE NOTES**)
Stir third can of beans (do not puree first), tomatoes and green chiles (i.e. Rotel), and corn into stockpot. Add salt and pepper to taste. Bring to a boil, lower heat to medium and simmer for 20 to 25 minutes. Sprinkle in lime juice to taste and stir. Garnish with sour cream or plain yogurt. Serve!
Jen's Notes:
Since I don't care for the taste of the salty 'can' liquid the beans come in, I usually rinse and drain the first two cans of beans and leave the last can undrained/unrinsed.
**Also, instead of using a regular blender, I use an immersion blend and mix it up right in the stock pot.**
The Result:
Yummy, as usual! I forgot how spicy this soup is...and let me tell you, it is pretty spicy. I love spicy food, so this was fine by me; AND it actually helped clear out my sinus' (TMI...I know). This turned out to be a great soup to have while I am recovering from my cold, and it still was flavorful enough to pack a punch for a regular meal. Yum, yum, yum.
Spicy Black Bean Soup
Ingredients:
1 Tablespoon of olive oil
1 medium onion(s), finely chopped
4 medium garlic clove(s), minced
45 oz canned black beans, undrained, divided (three 15 oz cans)
1/2 tsp red pepper flakes, or to taste
1 tsp ground cumin
1 tsp coriander
1 tsp of chili powder
14 1/2 oz fat-free chicken broth, or vegetable broth (use vegetable broth to keep it vegetarian)
10 oz canned tomatoes with green chiles, such as Rotel Tomatoes
11 oz canned yellow corn, drained (I use frozen corn and just let it defrost in the soup)
lime juice to taste
salt and pepper to taste
sour cream or plain yogurt for topping
Directions:
Coat bottom of a large stockpot with olive oil over medium high heat. Add onion and garlic and cook, stirring frequently, until onions are soft but not brown, about 5 minutes.
**Place one can of beans in blender; add sauteed onion mixture, red pepper flakes,chili powder, coriander, and cumin. Cover and blend on high until smooth, about 30 seconds. Pour mixture back into stockpot. Place second can of beans and broth in blender and puree until smooth; add to stockpot.** (**SEE NOTES**)
Stir third can of beans (do not puree first), tomatoes and green chiles (i.e. Rotel), and corn into stockpot. Add salt and pepper to taste. Bring to a boil, lower heat to medium and simmer for 20 to 25 minutes. Sprinkle in lime juice to taste and stir. Garnish with sour cream or plain yogurt. Serve!
Jen's Notes:
Since I don't care for the taste of the salty 'can' liquid the beans come in, I usually rinse and drain the first two cans of beans and leave the last can undrained/unrinsed.
**Also, instead of using a regular blender, I use an immersion blend and mix it up right in the stock pot.**
The Result:
Yummy, as usual! I forgot how spicy this soup is...and let me tell you, it is pretty spicy. I love spicy food, so this was fine by me; AND it actually helped clear out my sinus' (TMI...I know). This turned out to be a great soup to have while I am recovering from my cold, and it still was flavorful enough to pack a punch for a regular meal. Yum, yum, yum.
December 1, 2009
Aggie's Baked Five Spice Salmon & PW's Sesame Noodles (with Asian Veggies)
Today, you get two--yes, two--new recipes!!! I decided to do a riff on a dish from a blog I follow called Aggie's Kitchen. She recently made a Baked 5 Spice Mahi Mahi recipe that looked delish, so I thought I would tweak it ever-so-slightly and use salmon instead. I also added a couple of ingredients to her fish topping. Then, I was trying to come up with both a side dish idea and use a ton of leftover thin spaghetti noodles that I cooked a long, long time ago. (Okay, it wasn't that long ago and they still smelled fresh, so what the heck.) I remembered a Pioneer Woman recipe for sesame noodles and decided to improvise with those and mix in some steamed Asian vegetable medley. Hence, our dinner was born. Hopefully, it will turn out as yummy as I think it might.
Aggie's Baked Five Spice Salmon
Adapted From: Aggie's Kitchen
Ingredients:
3-4 salmon fillets
2-3 tsp canola oil
1 tsp sesame oil
1/2 tsp of rice vinegar
1/2 tsp of soy sauce (I use low sodium)
1 1/2 tsp 5 spice powder
1/2 tsp of ground ginger
2 cloves garlic, minced
small pinch of salt
Directions:
Preheat oven to 350 degrees. In a small bowl combine both oils, 5 spice powder, ginger, soy sauce, rice vinegar, and garlic. Place the fish fillets in a glass baking dish coated in nonstick spray. Coat both sides of fish with spice mixture. Pour remainder of mixture evenly over fish. Bake in the oven for approximately 20 minutes until fish is flaky.
Pioneer Woman's Sesame Noodles (with Asian Veggies)
Adapted From: The Pioneer Woman
Ingredients:
12 ounces thin noodles, cooked and drained ( I used leftover, whole wheat thin spaghetti noodles)
1/4 cups Soy Sauce
2 Tablespoons Sugar
4 cloves Garlic, Minced
2 Tablespoons Rice Vinegar
3 Tablespoons Pure Sesame Oil
1/2 teaspoons Hot Chili Oil (I substituted Sambal Oelek)
4 Tablespoons Canola Oil
2 Tablespoons Hot Water
4 whole Green Onions, Sliced Thin
1 bag of frozen Asian-style vegetable medley, cooked (I steam mine in the microwave)
Directions:
Whisk all ingredients (except noodles and green onions) together in a bowl. Taste and adjust ingredients as needed. In a separate large bowl, combine cooked noodles and cooked/steamed veggies. Pour sauce over warm, cooked noodles/veggie mixture and toss to coat. Sprinkle with green onions and toss. Serve and enjoy!
The Result:
This was a really tasty dinner. My favorite, by far, was the noodles. They were so easy to put together and totally delicious. I will definitely be making those again!
As far as the fish goes, I would say it was just okay...with a caveat. Don't get me wrong...it was still fairly yummy, but I felt like it was missing something that I just couldn't put my finger on.
Okay here is the caveat...
To be fair, I do have a rotten cold and my sense of taste is a little wacky right now. Both my husband and son really liked both dishes. It could very well be that my taste buds are on the fritz. I wouldn't put too much consideration into my review of the fish right now...my opinion is presently unreliable. If it sounds good to you, I would try it and see for yourself.
With that being said, I think I will make the noodles again for sure, and probably try the fish again sometime when: (A) I am feeling better and (B)I can tweak the sauce/topping more to my liking, IF NEEDED (i.e. after I taste it again with a normal sense of taste to see if it truly needs adjusting). Either way, I love that this was a satisfying and healthful meal for my family.
Aggie's Baked Five Spice Salmon
Adapted From: Aggie's Kitchen
Ingredients:
3-4 salmon fillets
2-3 tsp canola oil
1 tsp sesame oil
1/2 tsp of rice vinegar
1/2 tsp of soy sauce (I use low sodium)
1 1/2 tsp 5 spice powder
1/2 tsp of ground ginger
2 cloves garlic, minced
small pinch of salt
Directions:
Preheat oven to 350 degrees. In a small bowl combine both oils, 5 spice powder, ginger, soy sauce, rice vinegar, and garlic. Place the fish fillets in a glass baking dish coated in nonstick spray. Coat both sides of fish with spice mixture. Pour remainder of mixture evenly over fish. Bake in the oven for approximately 20 minutes until fish is flaky.
Pioneer Woman's Sesame Noodles (with Asian Veggies)
Adapted From: The Pioneer Woman
Ingredients:
12 ounces thin noodles, cooked and drained ( I used leftover, whole wheat thin spaghetti noodles)
1/4 cups Soy Sauce
2 Tablespoons Sugar
4 cloves Garlic, Minced
2 Tablespoons Rice Vinegar
3 Tablespoons Pure Sesame Oil
1/2 teaspoons Hot Chili Oil (I substituted Sambal Oelek)
4 Tablespoons Canola Oil
2 Tablespoons Hot Water
4 whole Green Onions, Sliced Thin
1 bag of frozen Asian-style vegetable medley, cooked (I steam mine in the microwave)
Directions:
Whisk all ingredients (except noodles and green onions) together in a bowl. Taste and adjust ingredients as needed. In a separate large bowl, combine cooked noodles and cooked/steamed veggies. Pour sauce over warm, cooked noodles/veggie mixture and toss to coat. Sprinkle with green onions and toss. Serve and enjoy!
The Result:
This was a really tasty dinner. My favorite, by far, was the noodles. They were so easy to put together and totally delicious. I will definitely be making those again!
As far as the fish goes, I would say it was just okay...with a caveat. Don't get me wrong...it was still fairly yummy, but I felt like it was missing something that I just couldn't put my finger on.
Okay here is the caveat...
To be fair, I do have a rotten cold and my sense of taste is a little wacky right now. Both my husband and son really liked both dishes. It could very well be that my taste buds are on the fritz. I wouldn't put too much consideration into my review of the fish right now...my opinion is presently unreliable. If it sounds good to you, I would try it and see for yourself.
With that being said, I think I will make the noodles again for sure, and probably try the fish again sometime when: (A) I am feeling better and (B)I can tweak the sauce/topping more to my liking, IF NEEDED (i.e. after I taste it again with a normal sense of taste to see if it truly needs adjusting). Either way, I love that this was a satisfying and healthful meal for my family.
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