Sunday, March 27, 2011

i just ate...

Spicy Shredded Pork

Wow - this was GREAT!  This makes me want to make Pioneer Woman a sock monkey.   Or, like, an army of sock monkeys.

Some changes (mostly because i crockpotted and not ovened):
  • sear the pork in a pan while you put the rest of the stuff in the crock
  • double the onions - vidalia if you can get them
  • crockpot on low for 5 hours then crank it to high for about 3 or 4
  • take out and shred, (take some of the liquid out of the crock, return shredded pork to pot)
  • warm corn tortillas and fill with pork, sour cream,  avacado slices, salsa, tomatoes
heavenly.  she isn't kidding.

Monday, March 7, 2011

Sri to the Rach to the A.

The Oatmeal knows what's up.  Sriracha!

Thursday, February 17, 2011

look forward to this

I am going to have the pleasure of doing a review!  On some stuff!  Because I have opinions! 

Boatloads.  of.  opinions.

The review will be sponsored by CSN Stores and they sell all kind of stuff from furniture to fitness stuff to Le Creuset cookware.

Yep.

And they are letting me review something.

I am so psyched!

Saturday, January 22, 2011

Curried Lentil Soup for SoupSwap 2011!

For my first SoupSwap - I tried this recipe from Bon Appetit.  I made some minor changes - one being the addition of a boullion cube to give it a little more body and I added a lot more curry and a little more lemon.
People that end up getting my soup can let me know if it was way too currified.  I made a jillion quarts - so maybe in making so much, the curry taste got lost, which is why I felt like I needed more - but such is life.  I look forward to experimenting with soup for the next one!

Here it is:

Curried Lentil Soup

Ingredients

•3 tablespoons olive oil, divided

•1 medium onion, chopped

•1 medium carrot, finely chopped

•2 large garlic cloves, chopped, divided

•2 tablespoons (or more) curry powder

•1 cup French green lentils

•4 1/4 cups (or more) water, divided

•1 chicken boullion cube
•1 15- to 16-ounce can chickpeas (garbanzo beans), drained, rinsed

•1 tablespoon fresh lemon juice

•2 tablespoons (1/4 stick) butter

Preparation

•Heat 1 tablespoon olive oil in heavy large pot over medium heat. Add onion and carrot; sprinkle with salt and pepper. Cook until onion is translucent, stirring occasionally, about 4 minutes. Add half of chopped garlic; stir until vegetables are soft but not brown, about 4 minutes longer. Add 2 tablespoons curry powder; stir until fragrant, about 1 minute. Add lentils, 4 cups water and boullion cube. Sprinkle with salt and pepper. Increase heat and bring to boil. Reduce heat to medium; simmer until lentils are tender, about 30 minutes.

•Meanwhile, puree chickpeas, lemon juice, 1/4 cup water, remaining 2 tablespoons olive oil, and remaining garlic in processor.

•Add chickpea puree and butter to lentil soup. Season to taste with salt, pepper, and additional curry powder, if desired. Add water by 1/4 cupfuls to thin to desired consistency.


The stuff is velvety (the chickpea puree and the butter really make it) and the lentils cook up awesomely.  In shopping for the green, (which I found at Price Chopper organic aisle, also at Co op) I also saw that there were red lentils - so I bought a bag and want to try to make some stuff with that too.

I can safely say that I am not afraid of making soup anymore.  Thanks SoupSwap!

Wednesday, January 19, 2011

what the what?




- Posted using BlogPress from my iPhone

Wednesday, January 5, 2011

January and I am just starting to want to cook again...

I have been busy.  Busy sewing, busy Christmassing, busy teaching.  Busy, busy, busy.  And for awhile there I lost all desire to cook things.  I do like to go out and have food prepared for me, love it in fact - but I wasn't always doing that.  This fall I became obsessed with things that were easy to make and eat - no prep, no creativity, just fuel.  It seems since summer has ended I have just wanted to get the cooking over with.  I have doctored jarred sauce awfully, bought frozen stir fry kits, frozen pizza, things in cans - all for the love of time.  And unfortunately, the crappier I eat, the crappier I want to eat.  It is for certain an evil lure.  I have gained weight and generally felt blech (I type this as I eat gummi bears by the way).

A funny part of this is I still kept up with all my food blog reading and foodie talk - but I just didn't make anything.  I still loved reading and discussing it, but I had no desire at all to create anything delicious that took any amount of real work.

And just so you know,  this is not a resolution post.  I haven't even gone back to the gym yet because I know it will be packed with resolutioners (plus I don't really want to go back to the gym yet).  This is just an awareness thing.  I have noticed that I have started to get interested in cooking again.

I thank E for this.  I offered to make her cupcakes for her birthday.  She wanted white cake, lemon curd and buttercream and this is something I would never make for myself, as I am a chocogirl.  But making these, and using a buttercream recipe she suggested, was fun.  I even used the leftover egg yolks to make shortbread cookies after I was all done with the cupcakes.  I planned ahead, spent a few hours in the kitchen with no other responsibilities mentally weighing me down and I had a great time.  I am not sure how good the results were (I know for sure that I didn't fill the cupcakes enough - I need a better pastry bag and more gumption), but the activity itself was pleasing to me.  Again.  Finally.

And while cooking will still sometimes have to take a backseat to monkeymaking, and lots of other things, I am glad I didn't lose the happy feeling altogether.  And glad I am remembering that the high I get from creating things like these, is the same feeling I get from cooking something that tastes good and pleases others.

So...yay for me I guess?