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About a week ago I used a groupon (If you don't use groupon yet, sign up! http://www.groupon.com/r/uu1000366 ) for fresh, local produce delivery. I got a bunch of sunchokes. I had never seen a sunchoke before so I did some research. Sunchokes look like this:
So I found that you can use them in stirfry, which I did...and I also make this really easy soup.
1/2 pound sunchokes
1 small onion
1 clove garlic
dash of thyme (I used dried/ground)
2-4 tablespoons butter
1 can low sodium chicken broth
cream (I just added a little)
salt and pepper
Super easy. Wash sunchokes and peel if you want. Mine looked good so I didn't peel them...I didn't find anything about not eating the skin.
cut into 1"ish cubes
sautee in butter with sliced onion and garlic until tender
add chicken broth and simmer for about 20 minutes
puree
return to pan and add cream (I had already tasted it and decided not to add much and it's delicious)
salt and pepper to taste
I think I may puree some spinach into half of it...
Lamb Pitas submitted by Bibliophile
ground lamb
mediterranean spices
goat cheese
your favorite lettuce mixture
onions
pepperoncinis
The only real cooking you have to do is the lamb. I usually roll out the ground lamb and sprinkle on the mediterranean spices to taste. I kneed the lamb until the spices are thoroughly mixed in.
Put that aside and slice the onion the way you like them. I like slicing them in bigger pieces so that people can take them out if they don't like onions.
In a pan, sautee the onions for a few seconds, then add the lamb. Brown over medium heat until the lamb is cooked all the way through and crumbled.
On the side, prepare the pita pocket by stuffing in your lettuce mixture, crumbled goat cheese and pepperoncinis. Spoon in the lamb/onion mixture and serve!
Stolen from the comments of Cammy's blog...a recipe by her...I can calculate the nutrition information should you want it.
My enchiladas go a little bit like this:
1 whole cut up chicken (you could use boneless skinless breasts too but I think a whole chicken gives it way more flavor.)
1 large can of Rotell (whatever spice level you prefer - also a note, if you feel better about yourself at night you can stew fresh tomatoes and peppers and the like yourself rather than using a can... I find it makes absolutely no difference the taste so I stopped bothering.)
2 cans of garlic infused chicken broth
Corn tortillas
1 large can of enchilada sauce and then 1 regular can (again, you can make the stuff from scratch if it makes you feel better and more productive but it tastes the same to me.)
Cheese - either mozzarella or actual Mexican queso works best. Queso is harder to shred.
So you put the chicken in a large stock pot or dutch oven with the rotel and the garlic chicken broth. Cook it for at least an hour - usually more like 2 - until the chicken is falling off the bone.
Shred the chicken, including bits of the rotel for flavor, and set it aside.
Heat a frying pan with a bit of oil, maybe about a tablespoon. Let the pan get SUPER hot.
Then take the tortillas and fry them for a few seconds on each side - they're good and done when they have air bubbles.
Empty the small can of enchilada sauce into a bowl and as you take each tortilla out of the frying pan, dip it into the sauce.
After the tortilla is all sauced up, add about 2 spoonfuls of the chicken mixture into the center. Roll it up and put it in a baking dish.
Usually, this recipe makes 2 pans. Pour half the large can of sauce over one pan and half of it over the other. You don't want your enchiladas to be TOO saucy or they develop a smart mouth and get soggy.
Then you top them with just as much cheese as your little heart desires. I usually use about 2 cups a pan because I adore cheese.
Bake them for about 30 minutes at 350.
Eat and fall in love.
This is approximate...I did eight - 6" tortillas so 8 servings. I don't know how many cammy uses. Sorry
Calories 276.6
Total Fat 8.7 g
Saturated Fat 2.9 g
Polyunsaturated Fat 0.8 g
Monounsaturated Fat 1.0 g
Cholesterol 82.5 mg
Sodium 1,135.4 mg
Potassium 283.8 mg
Total Carbohydrate 20.2 g
Dietary Fiber 1.1 g
Sugars 3.0 g
Protein 27.5 g
Sorry I haven't updated this blog...
I have a mini crockpot. It's adorable and I've been wanting to use it so badly!
I found a super simple recipe and here it is:
(note, this is how much I put in my small crockpot...you can adjust as needed)
1 can black beans, drained
.5 lbs boneless, skinless chicken breast, cubed
12 oz salsa
.5 cups of brown rice
Throw it all in the slow cooker and let it cook on low for 5-6 hours or until the rice is soft. Next time I might partially cook the rice before putting it in because it still could have been more tender.
makes 4 servings
nutrition per serving
Calories 206.8
Total Fat 1.6g
Saturated Fat 0.3 g
Polyunsaturated Fat 0.3 g
Monounsaturated Fat 0.3 g
Cholesterol 32.9 mg
Sodium 918.6 mg
Potassium 370.6 mg
Total Carbohydrate 30.8 g
Dietary Fiber 8.0 g
Sugars 1.0 g
Protein 21.9 g
Most of you who read my blogs probably read Hanna's blog.
With her being gone I find that I not only miss her wit and twisted humor, but the recipe blog.
I watched approximately 5 hours of Hubert Keller's Secrets of A Chef on WTTW yesterday and just printed about eleventy of his recipes to try. So I decided to start up this blog. Once I have tried a recipe I will post it (with any tweaks I may have made) and I will also try and put it into sparkpeople first so it will include nutrition information.
Feel free to message me with any recipes you would like to share. I will be trying to keep the recipes I post fairly healthy, but I am always open to any recipe.
It might be a bit before I post the first one since I just recently shopped and made a ton of soup and stuff, but get your ideas in if you have em!
