3 posts tagged “recipe”
For lunch last week, I gathered some pasta salad ideas, and then changed them completely.
I bought:
- 1 pound of pasta
- 2 cans of black beans
- 1 can of fire-roasted diced peppers & chiles
- 1 red pepper
- 1 lime
- 1 bunch of cilantro
- 1 ear corn
I dirtied extra dishes for this picture, but I didn't care. If I were not Documenting for Posterity, I would just dump all the bits and pieces into one large bowl.
2. drain beans
3. cut red pepper into ribbons
4. cut corn off of cob
5. open can of tomatoes; mix in some plain yogurt (enough to temper the spice of the chiles); chop up lots of cilantro and stir it in. squeeze in some lime juice.
6. combine & enjoy either room temp or chilled.
I'm still participating in my work lunch group - I feed myself and four friends a vegetarian lunch on Wednesday, and they bring in lunch the other days. It is BRILLIANT.
It's fun to peruse cookbooks and see what I feel like making. Tomorrow's lunch is Sopa Seca ("dry soup" in Spanish), and I got the recipe from:
Sopa Seca sounds fancy, but my friend took one look and said "That looks like spaghetti casserole!" so it's not pretentious at all. Basically you use the following ingredients:
Break the vermicelli in half and saute in some oil for about four minutes, then set in casserole dish.
Saute the onions, then add the garlic and cumin for about 30 seconds, then add the tomatoes, two diced chipotle peppers, the beans, and the broth. Bring to a boil.
Pour the HOT HOT HOT liquid over the noodles and bake at 350 for about 15 minutes. Then sprinkle with cheese, let melt for a couple minutes in the oven, and enjoy.
I was feeling kinda crappy the other day and thought that home-made chicken soup would be just The Thing. I found a recipe online and modified it a bit; the cookbooks I have at home don't have recipes for soup from the chicken to the bowl - instead they have recipes for using a chicken to make stock, and using stock to make soup, but I wanted it all one process. Here's what I did:
Ingredients:
One smallish chicken, cut up into about 8 pieces (mine was about 3 pounds), well rinsed
1-2 T olive or canola oil
2 onions, chopped
3 carrots, chopped
3 celery stalks, chopped
8 c chicken broth
1/2 t thyme
1/4 t tarragon
1/4 t basil
1 bay leaf
3-4 peppercorns
12 oz package egg noodles
Directions:
1. Saute the onions, carrots, and celery in the heated oil about 10 minutes
2. Add the chicken, broth, and herbs and peppercorns. Add water if needed to cover the chicken (it's okay if it floats, but the liquid should be deep enough to cover all of the chicken). Bring to a simmer for about an hour.
3. Pull the chicken out - remove the meat from the bones and set aside in the fridge; return the bones to the soup. Let simmer another ~45 minutes.
4. Pull out the bones and bay leaf; put the meat back in, and add the egg noodles. Raise the heat and cook about 10 minutes or so, until the noodles are done.
Enjoy! It was amazing and really low-effort.
