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February 23, 2010

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Huevos Rancheros

January 3, 2010

This summer Kuma and I went to D.C. and spent a few days with his cousin Derek. D.C. is great place for eating, and Derek is a great food tour guide. He knows all the best places around and I can never get enough of what D.C. has to feed me.

He took us for brunch at a bar called Asylum in Adam’s Morgan. This place was quite interesting, a metal bar at night and serving brunch on the weekends duri
ng the day. There is also a vegan menu of all the brunch favorites.
Asylum was where I was able to cross huevos rancheros off my Omnivore’s 100 list. A nice crisp corn tortilla topped with eggs, salsa and black beans served with fruit on the side. Such a great breakfast! I haven’t had it since then and have been craving them the past few days.
Huevos Rancheros
4 corn tortillas
4 eggs
1 cup shredded cheese (cheddar, munster, monterey jack, whatever blend you like)
1 15.5 oz can of black beans
1/3 cup salsa
1/4 cup chopped cilantro
1 clove of garlic, pressed
2 tbsp olive oil, plus additional for frying tortillas
1 small onion, diced
1 lime, cut into wedges
Optional: 4 oz can of green chilies
Beans:
In a small sauce pan heat 2 tbsp of olive oil, saute onion and garlic until onions are translucent. Add beans and liquid from can, 2 tbsp of salsa, 1 tbsp of chopped cilantro and green chilli
es if using. Stir and simmer over medium heat for 15 minutes or until most of the liquid has evaporated. Stir frequently to prevent beans from sticking to pan and burning.
Tortillas:
In a frying pan, preferably cast iron, heat about 2 tbsp olive oil and fry one tortilla for about 5 seconds, the flip and fry other side for about 5 seconds. Using a spatula lift fried tortilla and place a second tortilla underneath the first. Fry for about 5 seconds and repeat by placing another tortilla under the stack until all are fried. Remove from pan and place on paper towels to drain excess oil.
Scramble eggs in frying pan, top with shredded cheese. Turn heat to low and cover with a lid, allowing cheese to melt. Divide eggs into four portions.
Assemble:
Place tortilla on a plate, top with a portion of eggs, then beans, add 1 tbsp of salsa, then garnish with chopped cilantro. Serve with lime wedges for squeezing and a margarita. Avocado wedges also make a nice addition.

German Meatballs

January 1, 2010

My mother in law made these once for Sunday dinner. Kuma, my brother in law and his girlfriend were all a little freaked out by them at first. But sometimes it’s better to just say “Shut up and try it.” to quote a lady I used to work with.

This is such a keeper recipe. Easy to make. You can even freeze the meatballs before baking them in the sauce for a quicker dinner. You can make this with your choice of ground meat and since it’s baked for an hour you don’t need to worry about cooking the meatballs the whole way through when you fry them. This also works nicely for dinner parties and potlucks.
German Meatballs
Meatballs:
1 pound ground turkey, pork, beef or a blend It’s up to you.
1 cup cracker meal or crushed crackers
2 eggs
1/2 tsp caraway seeds
1/2 tsp freshly ground nutmeg
1/4 tsp chili powder
1 small onion minced
oil for frying
Sauce:
1 16 oz. can whole cranberry sauce
1 16.oz can sauerkraut
1/4 cup brown sugar
1/4 tsp. chili powder
Preheat oven to 350°F. In a medium bowl mix together all the ingrdients for the meatballs except the oil. To test the seasoning of the meat heat a small amount of oil in a frying pan and fry a small patty. Adjust seasoning is necessary.
In a large frying pan heat oil and cook meatballs until they are just browned on the outside. Don’t worry about cooking them all the way through, since they will bake after.
In a medium saucepan over medium high heat, add all the sauce ingredients and combine until throughly combined and the brown sugar is dissolved.
Place meat balls in a single layer in a 9×13 glass baking dish. Top with sauce and bake for one hour at 350°F uncovered. Serve over egg noodles, spaetzle or potato pancakes.
Serves 4

Good bye 2009, Hello 2010

January 1, 2010

It’s been a great year! I’m happy 2010 is here, so the greatness can continue on.

Recap of 2009:
• Started running regularly
• Ran a 5K and a 10K
• Signed up for Team in Training and a Half marathon
• Discovered I can run 14 miles and not die
• My senior year of college
• Raising over $4,000 for LLS
Things to look forward to in 2010:
• Running the Disney half marathon (in 8 days!!)
• Graduating college (5 months!!)
• Moving to the city
The Smuttynose Rock Fest Half marathon in NH with Kuma.
• A new tattoo
• A trip to California
• Getting out of debt
Cheers to a new year!

Blizzard!

December 18, 2009

Tomorrow we are supposed to have a minor blizzard. It’s also going to be my last long run before the race. Let’s home that the blizzard waits ’till we’re done running. If I were still doing the full I’d be doing 20 tomorrow. At least it’s *only* 11!

Winter gelatos

December 17, 2009

I’d like a nice gelato right now. I think this may be a good week to put the kitchen aid ice cream attachment to good use. Something seasonal. Mascarpone gelato with cranberry sauce, liquified sauce not that dread-full canned sauce. A nice blood orange gelato would be great too. Wow that just reminded me that it is blood orange season. I need to get some while the getting is good for the year. YUMM! I’ll have to work on that this week, plus gelato is on the cook’s 100 list.

Another another cooking note, I made sloppy joes today using this recipe from Simply recipes. Absolutely amazing flavor. Joe mix from an envelope does not even compare. Nice sweet and tangy flavor. However I would add additional cayenne powder for more heat next time.

Creamy Vegetable Soup

November 17, 2009
No story for this one. Just make it and enjoy it :)

Creamy Vegetable Soup

· 1 medium onion chopped

· 3 strips bacon chopped

· 1 tbsp olive oil

· 4 medium potatoes, peeled and cubed

· 2- 16oz bags frozen California medley vegetables (cauliflower, broccoli and carrots)

· 1-10 ¾ cheese soup

· 1- 10 ¾ cream of chicken soup

· 3 cups milk

· 1 tsp chilli powder

· salt and pepper to taste

· chicken broth or water

1. In a large saucepan, heat up olive oil, sautee onions and bacon till browned.

2. Add potatoes and vegetable, stir to coat with onions and bacon mixture.

3. Add cheese and cream of chicken soup, milk, salt, pepper, and chili powder.

4. Add enough water, chicken broth or a combination of the two so that everything is covered.

5. Simmer for about an hour.

6. Optional: puree with a stick or immersion blender for a smoother soup

7. Serve with some crusty French bread, biscuits.

Notes: You could also make this in a slow cooker on low for 6 hours. The longer the better.

Make it a meal: Pair with a tuna melt or grilled cheese sandwich.

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