December 11, 2009
I have been looking for a good shredded beef recipe for some time and my slow cooker is my favorite tool right now so this recipe was right up my alley. Fast and easy and ready when I get home. This was such a good recipe and I just added a little more flavor and heat with jalapeno and my favorite mexican cheese – Cotija. Cotija is a very salty flavored crumbly cheese. You have probably eaten it many times if you eat at mexican food restaurants it’s the white cheese crumbled on top of your beans. I put it on salads too, it’s so good – my daughter likes it as well.
Adapted from Real Simple recipe for Cuban Braised Beef and Peppers
1 – 1 ½ lb flank steak, cut crosswise into thirds
28 oz diced tomatoes
2 red bell peppers, ½ inch thick slices
1 onion (cut into 1/8)
2T. chopped cilantro
2 cloves garlic, minced
1 jalapeno (or 1/4 of a small can of jalepeno)
Cilantro (for garnish)
Cotija (for garnish)
Tortillas or Rice
COMBINE tomatoes, oregano, cumin, cayenne, garlic, jalapeno, cilantro, salt and pepper in the slow cooker. Add onions and peppers and stir. Push flank steaks into the vegetables. Cook on low for 8 hours.
PLACE atop rice or on tortillas. Top with cilantro, avocado slices, and cotija cheese.
December 9, 2009
This is Giada‘s Roman-Style Chicken I altered it just a bit to use crushed tomatoes instead of diced, and I like bacon better than proscuitto. I also use chicken breasts and legs (for my daughter) but thighs would be good too, or even leg quarters. This is one of my newest favorite comfort foods!
2 skinless chicken breasts (w/bones)
3 chicken legs
Salt and Pepper
1 red bell pepper
1 yellow bell pepper
4 slices of bacon or proscuitto
2 cloves garlic, minced
1 shallot, sliced thin
½ cup white wine
1 – 15oz can crushed tomatoes
½ cup chicken stock
¼ cup Italian parsley
SEASON chicken with salt and pepper and brown on all sides. Remove chicken from pan and add olive oil, bacon, peppers until bacon is crisps and peppers have browned. Add garlic and cook for a minute. Add shallots and cook for a minute more.
DEGLAZE pan with wine. Add crushed tomatoes and chicken broth.
Add chicken back in pan and half the capers. Bring to a boil, reduce heat and simmer for 30 minutes or until chicken is cooked through. Turn off the heat and add remaining capers and parsley.
December 7, 2009
The other day while grocery shopping at Trader Joes I was hungry so I decided to grab one of their sandwiches. I grabbed a roasted veggie wrap with baba ghanouj it was colorful and sounded healthy and filling. It was so so good! It had roasted peppers and zucchini. It seemed so simple and something that could be made on the weekend and supply a few weekday lunches! So I decided to make my own version. My baba ghanouj recipe is an altered version of one on Epicurious, since I didn’t have tahini paste (sesame paste). I think my sandwich rivals the TJs version…maybe I can sell my version to them…ha ha ha.
1 red pepper
1 green pepper
1 small eggplant
1 c. Shredded cabbage
¼ c. olive oil
½ can chickpeas
1t sesame seed oil
1 clove garlic
3T lemon juice
Lavash bread, spinach wrap, or other favorite wrap
PREHEAT oven to 425 degrees.
SLICE zucchini lengthwise in thick strips. Cut eggplant in half.
DRIZZLE peppers, eggplant, and zucchini with olive oil, salt, and pepper. Place eggplant cut side down with whole peppers. Cook about 20 minutes then add thin sliced zucchini on a cookie sheet. Roast for another 10 minutes.
COOL the veggies – place the peppers in a bag to steam to peal the skin easier, scoop out the pulp from the eggplant and let sit in strainer for 30 minutes.
BABA GHANOUJ: In a processor add eggplant, chickpeas, sesame oil, garlic, and lemon juice, salt and pepper until smooth. (or a blender). With the processor running add the oil slowly. (for a chunkier spread add the eggplant at the end and just pulse 2 or 3 times to incorporate the eggplant).
PEEL the peppers, then slice peppers into thin strips. Spread the Baba Ghanouj over the wrap, lay peppers and zucchini, then add the cabbage. Wrap up and Enjoy! You can also dip the sandwich in the Baba Ghanouj.