Friday, December 11, 2009
ouch
Monday, December 7, 2009
Just Playing Along
Chicken Tikka Masala
Ingredients
Marinade
1 cup yogurt
1 tbsp lemon juice
2 tsp ground cumin
1 tsp ground cinnamon
1 tsp cayenne pepper
2 tsp freshly ground black pepper
1 tsp ground ginger
1 tsp salt, or to taste
3 boneless skinless chicken breasts, cut into bite-size pieces
Sauce: (best if recipe is doubled)
1 tbsp butter (or more to thicken)
1 clove garlic, minced
½ jalapeno pepper, finely chopped, seeds removed
2 tsp ground cumin
2 tsp paprika
1 tsp salt, or to taste
1 (8 ounce) can tomato sauce
1 cup whole milk
Directions
In a large bowl, combine yogurt, lemon juice, 2 tsp cumin, cinnamon, cayenne, black pepper, ginger, and 4 tsp salt. Stir in chicken, cover, and refrigerate for 1 hour.
Drain marinade from chicken. On a stovetop, heat chicken until cooked through.
Melt butter in a large heavy skillet over medium heat. Sauté garlic and jalapeno for 1 minute. Season with 2 tsp cumin, paprika, and salt. Stir in tomato sauce and milk. Simmer on low heat until sauce thickens, about 20 minutes. Add chicken, and simmer for 10 minutes. Put on top of basmati rice.
Nutrition Facts
Serving Size 256 g
Amount Per Serving
Calories 446
Calories from Fat 104
% Daily Value*
Total Fat 11.6g
18%
Saturated Fat 3.9g
20%
Trans Fat 0.0g
Cholesterol 108mg
36%
Sodium 874mg
36%
Total Carbohydrates 44.2g
15%
Dietary Fiber 2.1g
8%
Sugars 5.1g
Protein 39.2g
Vitamin A 13%
•
Vitamin C 7%
Calcium 15%
•
Iron 17%
Nutrition Grade B
* Based on a 2000 calorie diet
Justin's Freaking Awesome Turkey Chili
INGREDIENTS
2 cups chopped onion
4 garlic cloves, chopped fine or 2 tsp minced garlic
1 chopped green passillo/pobalano pepper
1 chopped green Anaheim chili pepper
1/4 cup olive oil
5 (15 oz) cans stewed tomatoes, crushed
2 (15 oz) mixed Chili Beans
2 Tbsp tomato paste
3/4 cup chicken stock
4 Tbsp of Chili powder
2 Tbsp ground cumin
1 Tbsp dried hot red pepper flakes (2 if you like the heat)
2 teaspoon dried oregano
(optional) 1 Tbsp salt, plus more if desired to taste
1/2 teaspoon black pepper
1 pound 93/7 cooked ground turkey
Cooking Directions
1 In a large, 8-quart, thick-bottom pot, cook the onion and green pepper over medium high heat, stirring, until golden, about 5 minutes. Add the garlic, chili powder, cumin, and red pepper flakes and cook, stirring, for a minute or two more. Add a bit more olive oil if needed.
2 Add tomatoes, tomato paste, stock. beans, oregano, salt, pepper, and cooked turkey meat. Bring mixture to a simmer and reduce heat to low. Simmer, uncovered, for an hour.
3 Salt to taste. Add 1 to 3 teaspoons of sugar to take the edge of the acidity of the tomatoes if desired.
Makes about 12 cups.

that's duke in the way of the tree. he's so weird but fun.
oh! we also had a thanksgiving potluck with our friends. here's a picture of our costumes:

we did this last year, too, but on thanksgiving day with our families.
also i needed to say that i am loving keane's CDs. i have heard hopes and fears and i already knew about that but matt also has perfect symmetry on our computer and i'm really loving it. i titled this entry "just playing along", because i was listening to it and i just love it so much! also, i just finished reading "beautiful boy" by david scheff. it's really good. it's his memoir and his story about his son's addiction to meth. really good stuff. i knew it would be. i saw it in starbucks this past spring break or the spring break before and i wanted it but i didn't have enough money for it at the time. (it was still in hardback.) so it came out in paperback and i got it. next i am going to read "loose girl, a memoir of promiscuity" by kerry cohen. right now i have a lot of nonfiction to finish up but as soon as i have one or two of those books out of the way, i'm reading it.
well, i have a lot more to get done today, so i better be done blogging for today. hopefully i'll update more this week! weee!
Thursday, November 12, 2009
it's been a while
Tuesday, September 22, 2009
first day of fall!
so this morning i made pumpkin pudding in honor of the first day of fall.
pumpkin pudding
ingredients
1 large package vanilla pudding
2 1/2 cups milk (or the amount required to make the pudding)
1- 8 oz container cool whip
1- 15 oz can of pure pumpkin
pumpkin pie spice (optional)
directions
mix it all together! it would be best to mix the pudding mix and milk first, so that you get all the lumps out, then with a wooden spoon mix the rest in. if you use "light", "sugar free", or "fat free" for any of these ingredients, you will decrease the calories quite a bit. so that's another reason this recipe rocks.
tonight amanda is coming over and we are going to have a fall festival with pumpkin pudding and chili. yummmy! maybe we can watch biggest loser, also.
Sunday, September 13, 2009
get low, schwarty
Mexican RiceIngredients:3 tablespoons vegfetable oil1 cup uncooked long-grain rice (i used brown instant rice)1 teaspoon garlic salt1/2 teaspoon ground cumin1/2 cup chopped onion1/2 chopped green bell pepper1/2 cup tomato sauce2 cups chicken broth (i used the make it yourself kind)1-2 tbsp chili powderDirections:1. Heat oil in a large saucepan over medium heat and add rice. Cook, stirring constantly, until puffed and golden. While rice is cooking, sprinkle with salt and cumin.2. Stir in onions and cook until tender. Stir in tomato sauce and chicken broth: bring to a boil. Reduce heat to low, cover and simmer for 20 to 25 minutes. Fluff with a fork.Amazing TacosIngredients:2 pounds pork shoulder roast (or beef roast, whatever you have)*-[for more flavorful meat, double the following ingredients, except salt]-*1 (4 ounce) can diced green chilies, drained2 tablespoons chili powder1/2 teaspoon dried oregano1/2 teaspoon taco seasoning1 teaspoon minced garlic3/4 teaspoon salt, or to tasteDirections from the recipe:1. Preheat the oven to 300 degrees F.2. Place the roast on top of a large piece of aluminum foil. In a small bowl, stir together the green chilies, chili powder, oregano, taco seasoning, and garlic. Rub onto the roast. Wrap foil around the roast so that it is completely covered, using additional aluminum foil if necessary. Place on top of a roasting rack in a baking dish, or place a cookie sheet on an oven rack below to catch any leaks.3. Roast meat for 3 1/2 to 4 hours in the preheated oven, until falling apart. Remove from the oven and shred into small pieces using two forks. Season with salt to taste.What we did:1. Put the roast into your crock pot and turn it on to cook on low for 8-10 hours... or however long before you're going to eat.2. In a small bowl, stir together the green chilies, chili powder, oregano, taco seasoning, and garlic. Rub onto the roast.3. When you're ready to eat (the meat will be done if you let it go the whole time in the crock pot, even if you do it on high for 4-6 hours), pull it apart with two forks!These are so good!
Tuesday, September 8, 2009
the stars get red and oh the night's so blue
Chocolate Icing by Jenny SmithIngredients:5 cups confectioner's sugar1 1/2 cups unsweetened cocoa1 cup (2 sticks) butter, softened3/4 cup milk2 tsp vanilla extract1/2 tsp saltDirections:In large bowl, mix with mixer at low speed, adding all the ingredients, until well blended. Increase speed to high; beat until frosting is light and fluffing and an easy spreading consistency. Then eat and enjoy!
Friday, September 4, 2009
ohhh man.
Chocolate Brownie CupcakesIngredients:3/4 cup semisweet chocolate chips (i used milk chocolate, because it's what we had)1/2 cup (1 stick) sweet butter (we didn't use sweet butter, we didn't have it)2 eggs1 1/2 cups superfine sugar (i used regular sugar)1 tsp vanilla extract1 cup all- purpose flourpreheat the oven to 325 degrees F. Place 12 paper baking cups in a muffin pan. Melt the chocolate and butter in a double boiler or medium bowl set over a pan of simmering water, stirring until melted. (i just put it in a microwave safe bowl, put it in for 30 seconds, stirred, another 30 seconds, stirred, until smooth). set aside to cool. in a medium bowl, beat the eggs, sugar, and vanilla until pale and thick. fold in the chocolate and then the flour, mixing until well combined.spoon batter into cups. bake for 25 minutes. remove pan from oven and cool for 5 minutes. then remove cupcakes and cool on a rack.you may serve it with vanilla cream topping, but i did not think that was necessary. however...Ingredients:1 cup heavy cream1 tsp vanilla extract3 tbsp confectioners' sugar, siftedFor the topping, beat the cream in a medium bowl until semi-stiff. fold in the vanilla and confectioners' sugar. place a dollop or two on each brownie.store without topping in an airtight container for up to 2 days.makes 1 dozen.