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2012
01.01

This is the recipe my mom did a lot as I was growing up. Make it as is or use it as a basis for something else. You can’t go wrong.

Throw it all in the crock pot and cook till the meat falls apart into stringy flesh. About 8 hours.
Take the hunk of meat out and shred it on a plate.
Add flour and water (combined in a bowl, whisked together, before putting it back into the crock pot)
Stir the flour/water mixture in and let the stuff thicken.
Add the plateful of shredded meat and stir it all together.
There you have it! Roll it into flour tortillas with shredded cheese, lettuce and tomato, avocado, sour cream or whatever you feel like

2010
05.30

2010
05.15

An easy peasy hummus recipe. Nuff said.

Place the garbanzo beans, tahini, lemon juice, salt and garlic in a blender or food processor. Pulse until mostly broken up. Scrape with a rubber spatla, pulse a few times. I like my hummus with some texture left so the idea is to blend as will as possible without over doing it. Transfer mixture to a serving bowl. Despite the picture, shallow is good.
Drizzle olive oil over the garbanzo bean mixture. Add diced roasted bell peppers. Sprinkle with paprika, toasted pine nuts and parsley.

2010
05.15

What to do with a couple of slabs of pork when your sick of the old rosemary “blend” rub? Well here goes. Picture to be posted later.

Prepare all the marinade ingredients in a non reactive container. Like a stainless bowl…or maybe a marble challis. Whatever you have.
Split your two tenderloins so that you have 4 strips and cube by slicing in 1/2 inch increments.
Drop the pork in the bowl and stir until all the bits are covered with marinadey goodness.
Wait with high anticipation for at least 4 hours while your mixture congeals. Overnight is best but who plans that far in advance. I mean really!
Pull your mixture from the fridge and gaze in wonder at what used to be boring old pork, which has now become a magical food with many healing properties, mostly it cures hunger.

2010
02.21

Looking for something to do with thighs and I figure if this was good enough to win little Ellie Mathews a million bucks back in 1998 it was good enough to use up some well meaning but soon to be tossed out chicken.

Update to see how it went

Cook couscous in water as directed on package. Cover to keep warm.
Meanwhile, in 10-inch skillet, heat oil over medium-high heat until hot. Cook almonds in oil 1 to 2 minutes, stirring frequently, until golden brown. With slotted spoon, remove almonds from skillet; set aside.
Add garlic to skillet; cook and stir 30 seconds. Add chicken; cook 4 to 5 minutes or until browned, turning once.
In medium bowl, mix remaining ingredients. Add to chicken; mix well. Reduce heat to medium; cover and cook about 20 minutes, stirring occasionally, until chicken is fork-tender and juices run clear. Stir in almonds. Serve chicken mixture with couscous.