It's been a while since I blogged... unfortunately I have been spending way too much time farming and fishing... LOL, Farmville and Fish World have taken over our house!!
Its been crazy at our house lately. Our healthy diet has flown out the window. My husband doesn't like brown rice, or whole grain. SO it is difficult to get the kids to eat it. I have been thinking of making both kinds of rice, cause I actually like the flavor of brown better then white. Then I think about the extra work, and just DON'T... which is lazy on my part. I know I need to eat better, and so do the kids.. but after doing a mountain of laundry, and a kitchen full of dishes, and taking care of farms, and fish, who wants to take the time to cook well?!
One thing we have been enjoying is Thai food. We all love Thai food, but can't afford to go out often, so I have been experimenting with some recipes... we love Indian Butter Chicken, it is a little time consuming, but so good. I love Thai Iced Coffee, and can't wait to get to the store again to get the sweetened condensed milk I need to try to make it at home.. Tonight I am going to make Lentil, potato and Broccoli curry. It is a very easy recipe, it calls for Cauliflower, but I really don't like cauliflower so I am using organic frozen broccoli instead..
I will have to double this recipe for our family,
1 c. lentils; 3 1/2 cups liquid (I use 1 can coconut milk, then water or chicken broth to equal the 3 1/2 cups); 1 TBS Curry; 2-3 potatoes, peeled and cubed; frozen broccoli or cauliflower; salt and pepper to taste; plain yogurt or sour cream, and cilantro.
Rinse lentils, and heat in liquid with curry. Stir and cover but leave a small opening to vent the steam. Cook for 15 minutes, stirring often. Add potatoes and cover completely. Cook 10 minutes and check liquid level, add more if needed. You want the lentils moist but not dry. Add broccoli,salt and pepper, cook until potatoes are tender and cooked through. Serve with yogurt or sour cream and cilantro.
This is supposed to be a side dish, but I think if I serve it with a large bowl of steamed rice it should be plenty. There is alot of protein in the lentils.
I will try to do better about posting on here!!
Friday, March 26, 2010
Friday, January 29, 2010
What We Eat When The Cold Bug Visits...
For those of you that didn't know.. I am from New Mexico. Born there, but raised in Oregon, for the most part. My mom on the other hand was raised in New Mexico. And so, growing up we got a lot of spicy, New Mexican good food. Green Chili Stew, Open Faced Enchiladas, there was almost always a bunch of dried red New Mexican chilies hanging in our kitchen window, and bags of roasted green New Mexican chilies in the freezer. I remember doing some pretty crazy things coming back to Oregon from New Mexico once to get some fresh chilies home... :o)
But my all time favorite New Mexican food is in New Mexico a Christmas Eve Tradition, though in our home it was a "Oh your sick, let me get out the chili's" tradition. And my mom would gather all the ingredients to make a giant pot of Posole, or Pozole. This stew is hearty, yummy, healthy, and will have you begging for more.. it is also ALWAYS better the next day, after spending 24 hours in the refrigerator. In fact, when I make it, I always make it the day before I am going to serve it. Then I have to lock the fridge shut...
Anyway, the cold bug has hit our house... again. And now that my recipe has reappeared! it is time for a big batch....
Chicken Posole
2 cl.+ garlic chopped
1 1/4 lb chicken thighs boneless cut into 1in pieces
2 cans (15oz) hominy, drained, rinsed
1 med onion chopped, diced
1 tsp oregano (Mexican preferred)
1/2 tsp cumin
1/4 + tsp red chili flakes (or dried New Mexican Chili powder)
2 lg chicken bullion cubes (4 Cups chicken broth)
4 cups water (none if you use Chicken Broth instead of bullion)
1 can (14.5)oz petite cut tomatoes w/jalapenos drained
1 TBS lime juice
1/4+ tsp salt
1/4 tsp black pepper
Combine chicken, garlic, hominy,onion, oregano,cumin,pepper flakes,boullion cubes water in slow cooker on high for 3 hrs add rest of ingredients sim until ready to serve. OR put in large soup pot bring to a boil, reduce heat to simmer for 2 hours, keeping an eye on water level, then add rest of ingredients, serve with warm tortillas, and lime wedges... I always add more garlic and salt. I also double this recipe for our family to make sure we have seconds and LEFTOVERS!!
But my all time favorite New Mexican food is in New Mexico a Christmas Eve Tradition, though in our home it was a "Oh your sick, let me get out the chili's" tradition. And my mom would gather all the ingredients to make a giant pot of Posole, or Pozole. This stew is hearty, yummy, healthy, and will have you begging for more.. it is also ALWAYS better the next day, after spending 24 hours in the refrigerator. In fact, when I make it, I always make it the day before I am going to serve it. Then I have to lock the fridge shut...
Anyway, the cold bug has hit our house... again. And now that my recipe has reappeared! it is time for a big batch....
Chicken Posole
2 cl.+ garlic chopped
1 1/4 lb chicken thighs boneless cut into 1in pieces
2 cans (15oz) hominy, drained, rinsed
1 med onion chopped, diced
1 tsp oregano (Mexican preferred)
1/2 tsp cumin
1/4 + tsp red chili flakes (or dried New Mexican Chili powder)
2 lg chicken bullion cubes (4 Cups chicken broth)
4 cups water (none if you use Chicken Broth instead of bullion)
1 can (14.5)oz petite cut tomatoes w/jalapenos drained
1 TBS lime juice
1/4+ tsp salt
1/4 tsp black pepper
Combine chicken, garlic, hominy,onion, oregano,cumin,pepper flakes,boullion cubes water in slow cooker on high for 3 hrs add rest of ingredients sim until ready to serve. OR put in large soup pot bring to a boil, reduce heat to simmer for 2 hours, keeping an eye on water level, then add rest of ingredients, serve with warm tortillas, and lime wedges... I always add more garlic and salt. I also double this recipe for our family to make sure we have seconds and LEFTOVERS!!
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