Tuesday, November 27, 2007
2 Tbsp. flour
1/4 tsp. ground sage
1/2 tsp. garlic powder
1/4 tsp. paprika
4 to 6 boneless pork chops
2 Tbsp. margarine
1 can cream of chicken soup
1/2 c. water
Combine flour, sage, garlic powder and paprika in a shallow pan. Coat pork chops lightly with flour mixture. Melt margarine in a 10 inch skillet over medium heat. Add pork chops; cook 10 minutes until both sides are browned. Push chops to one side of skillet and spoon off excess fat. Stir in soup and water, stirring to loosen brown bits in pan. Cover and cook 10 to 15 minutes or until chops are tender. Server over hot cooked wild or white rice. Serves 4 to 6.
2 lbs beef stew meat
salt, to taste
garlic powder, to taste
4 ears corn
6 celery ribs, cut into 1/2-inch pieces
3 carrots, peeled and cut into 1-inch pieces
4 potatoes, peeled and cut into 2-inch chunks
3 tomatoes cut into wedges (I used 1 can stewed tomatoes)
3 zuchinni, cut into 2-inch chunks
2 onions, cut into 6 wedges
1/2 head cabbage, cut into quarters
1 green bell pepper, sliced
Brown meat in a little bit of oil, add onion and cook for approx 5 minutes. Aadd water to cover by 6 inches. Bring to boil, reduce heat and boil gently for 45 minutes.
Stir in salt, garlic powder. Then add corn, celery and carrots. Boil another 15 minutes.
Add potatoes, tomatoes, zucchini, onion, cabbage, and bell pepper. Boil for 15 minutes longer. Serve with rice and tortillas. Yummm
Sunday, November 25, 2007
Caldo de Res
Sunday, November 18, 2007
Dinner with friends
Friday, November 16, 2007
What was your first “real” job?
At an aircraft repair station as an administrator. (got real lucky)
Where would you go if you wanted to spark your creativity?
I need all the help I can get.... Martha Stewart's house if she'll have me. LOL
Complete this sentence: I am embarrassed when…
I say something really stupid in front of a crowd.
What values did your parents instill in you?
Be polite, always help the elderly, don't judge people
Name 3 fads from your teenage years.
omgosh.... let's see. Big hair was still kind of in. Ok, I've been sitting here for the past 10 minutes trying to think of some things. I was the biggest nerd so I really have no clue anyway. LOL
Monday, November 12, 2007
Whew! I had quite a week. I hope this one is a little quieter. I didn't get to the pumpkin pasta last week so I'm going to give it another shot. Have a fab week everyone!
Left over Night
Pasta with Pumpkin and Sausage
Friday, November 9, 2007
2. Reduce heat to Med. Using the same pan, leave around 2 tablespoons of oil. Add the flour and cook for a few minutes until the flour becomes brown.
3. Mix a palmful of chili powder and around 1 cup of water together in a bowl. Add salt to taste. Slowly mix this into the flour and whisk the lumps out. Add 1 cup of chicken stock. You'll need to adjust the mixture to your taste, adding more salt, water, stock, chili. Once you have the taste you want cook for around 10 minutes until it reduces and thickens a little.
4. Dip each tortilla into the sauce (on each side) until fully coated. Transfer to a large baking pan. Place cheese down the middle of each tortilla then roll it up. You'll want to place each rolled tortilla close to one another (believe me, its just easier) Repeat this process until each tortilla is done.
5. Pour remaining sauce over enchiladas and top with as much cheese as your heart desires.
6. Bake at 350 for approximately 10 minutes then change over to the broiler until the cheese is bubbly. Top with tomatoes, onion and lettuce. Serve with rice and refried beans. Yummmm
1 can tomato sauce
1 palmful cumin seed
2 garlic cloves
1 cup white rice
4 slices onion
1 cup water
1 cup chicken stock
salt to taste
2 tablespoons cooking oil
Heat oil in a frying pan. Once heated add onion and rice. Cook rice until brown. In a mortal & pestal grind cumin and garlic together. Add to the rice and cook for 1-2 minutes. Add tomato sauce and cook for an additional 3 minutes to let the flavors combine. Add water and chicken stock. At this point you'll want to add salt to taste. Cover and let simmer for approx 20 minutes or until all liquid has evaporated. Serves 4-6. Delish!