Wednesday, December 30, 2009

Out of Commission

With the holidays and getting my wisdom teeth removed, I have a backlog of recipes that I need to post. Hopefully, I'll get to these soon. For now, however, I'm going to sit back and recover.

Friday, December 4, 2009

The Electric (Kettle) Slide

I know, cheesy.
Unfortunately, finals week is fast approaching and all of my work is coming due so all of my brilliant title skills are tied up in my papers. While this semester hasn't been particularly stressful, my final tasks for each of my classes have been quite demanding.  This past week, I've been averaging about 4 hours of sleep to make sure that I can stay on top of things.

Luckily, I have a new companion to accompany me. A cordless electric kettle (you can't tell from this picture, but the base is detachable).
My new companion has already made itself useful, providing me endless amounts of boiling hot water to help maintain a steady flow of caffeine into my body.  As I type, I am steeping some pomegranate green tea and I imagine much more will follow as I prepare to spend my weekend completing my various projects.

Alright, back to more pressing matters..

Tuesday, December 1, 2009

Pork with Green Chilies in Tomato Sauce

This recipe is from a family friend,  it's a simple crockpot dish that goes great with Spanish rice.

Pork with Green Chilies in Tomato Sauce

1 small pork roast
3 cans green chilies
1 small can tomato juice
1 small can tomato sauce

Cook pork roast in 2-3 cups of water over medium heat until the meat starts to separate.

Add the rest of the ingredients, cooking for 3-4 hours over medium heat (I let mine cook all day)

Add salt, pepper, and garlic salt (I use garlic powder) to taste.

Add flour or cornstarch to thicken, if desired.

Spanish Rice

1 15 oz can stewed tomatoes
1 1/2 cups chicken stock
1 1/2 cups rice
1 Tbsp margarine or butter or 1 Tbsp vegetable oil
2 tsp hot chili powder (use regular chili powder if you're not much into heat)
3/4 oregano (optional)
2 clove garlic minced
1 tsp cumin

Mix all ingredients together.
Bring to boil and reduce heat to low
Cover and simmer for 25 minutes; Don't remove the lid while cooking.
Throw some cheddar on top if you want when serving.



2 lb prepared squid, whole baby or the rounds if you prefer(I'd suggest a pound, if you're only serving a few people)
1/2 cup flour
5 tbsp olive oil
salt and black pepper
Lemon, wedges for looks but for a more even coating I suggest RealLemon with a squirt nozzle

Mix flour and salt and pepper in a plastic bag
Add the squid to the bag and toss until coated evenly
Heat oil in heavy or nonstick pan on medium heat
Heat oil up to sizzle but not to smoking then lay out squid evenly on the surface without touching
Cook for 2-3 minutes and then turn over
Cook another 1-2 minutes
Set out squid on paper towel as ready
Lay out on plate, spritz with the lemon, and serve