What did I cook this weekend.....

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Chick pea & sweet potato cakes with avocado salsa. Green beans and shallots on the side. We're going meatless for the month, but this is pretty hearty without it.

 

Damn that looks great, recipe on the cakes?

 

Thanks!!
I'll put it on my blog on Thursday. Link is in my bio.

 

Chicken pozole,yum!
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I'm starving. I put last night's soup in a tupperware bowl before I left for work and promptly forgot to take it with me. Stopped at McD's for a Breakfast Burrito for breakfast. Wish I had noticed I forgot the soup before I got to work.

I think I'm making Lasagna Soup tonight. I think that's what the wife indicated anyway. Can't wait to see how it turns out.

 

No pictures (not really much to see anyhow...) but I recently picked up a Magic Bullet blender and I have been using the crap out of it. Fruit smoothies every morning and I have been making hummus and various bean dips with it a few nights a week. I have no idea how I never had one of these amazing little blenders until now... they are incredible.

 

... Too much work to find?

Heh...we did pulled pork this weekend. tasty!

Urm... Recipe. Need?

 

Went veggie myself tonight, for a month? I don't know.
Spaghetti squash ( still have one from the garden) and black bean enchiladas,

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First ever attempt at using the spent grains. The GF found a King Arthur's flour recipe for barley bread. I kinda like the density of it, but it is NO WHERE near what you all have posted in past. Tastes great, straight or toasted.

(Part of the density might come from my doubling the recipe's grains because I really want to use them if at all possible.)

((Why can't I post pics??))

 

Looks tasty!

Have a dairy allergy in the house, but two dishes are a possibility!

 

Didn't say we're happy about it :-(

 

Turkey.
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Back is finally getting better after giving it bed rest for most of the weekend. Made breakfast for dinner tonight. Pillsbury cinnamon rolls, scrambled eggs, toast, sausage. No biscuits, so I didn't bother with making gravy...plus, I didn't have any black pepper and the peppermill is empty. WTF?! I need to go grocery shopping tomorrow. We've all seen basic breakfast, so no pics. (Probably didn't happen.) I have $100 Whole Foods gift card, though, so I should have some food porn up in the near future.

 

I'm just patiently waiting for this recipe xP perfect chili weather this week.

 

We did meatless today too. Veggie stir fry with broccoli, peppers, onions, bok choy, carrots, garlic, ginger, and zucchini.
No pics, just wanted to ride the meatless wave for a minute.

 

All you going vegetarian here lately - I love me some hindi food as well.

Lazy, I went to the supermarket and got an entire roasted chicken and a bottle of Valpolicella. Such is life in hotels and I'm tired of restaurants.

 

Glad you are feeling better!

 

Your patience has been rewarded! lol

Dragon's Breath Chili – adapted from Guy Fieri
Ingredients:
• 3 tablespoons bacon grease (you can add the bacon to the chili)
• 2 tablespoons unsalted butter
• 4 Anaheim chiles, roasted, peeled, seeded and chopped
• 4 poblano chiles, roasted, peeled, seeded and chopped
• 2 red bell peppers, seeded and diced
• 3 jalapenos chiles, minced
• 2 yellow onions, diced
• 1 head garlic, minced
• 2 pound boneless chuck, trimmed and cut into 1/4-inch cubes
• 2 pounds ground beef, coarse grind
• 1 pound bulk Italian sausage
• 3 tablespoons chili powder
• 2 teaspoons cayenne pepper
• 2 teaspoons ground coriander
• 4 teaspoons ground cumin
• 2 teaspoons granulated garlic
• 2 teaspoons granulated onion
• 2 teaspoons hot paprika (I used smoked paprika)
• 2 teaspoons kosher salt
• 2 teaspoons freshly ground black pepper
• 2 cups tomato sauce
• 1 cup tomato paste
• 12 ounces lager beer or a medium ale
• 1 cup chicken stock
• Two 15.5-ounce cans kidney beans, with juice
• Two 15.5-ounce cans pinto beans, with juice
• 1 bunch green onions, thinly sliced
• 1 cup shredded Cheddar
Directions:
1. Add the bacon grease and butter to a large stockpot over high heat. Add the Anaheim chiles, poblano chiles, red bell peppers, jalapeno chiles and onions, and cook until caramelized, about 8 minutes.
2. Add the garlic and saute 1 minute longer. Add the chuck and brown, about 10 minutes.
3. Add the ground beef and sausage and brown, stirring gently, trying not to break up the ground beef too much.
4. Cook until the meat is nicely browned and cooked through, 7 to 10 minutes.
5. Add the chili powder, cayenne, coriander, cumin, granulated garlic, granulated onion, paprika, salt and black pepper, and cook until fragrant, about 1 minute.
6. Add the tomato sauce and paste, and stir to caramelize, about 2 minutes.
7. Stir in the beer and stock. Add the kidney and pinto beans; lower the heat and simmer, about 2-3 hours.
8. Serve the chili in bowls and garnish with green onions and Cheddar.

I keep all my recipes in Microsoft word. If you want a work copy just PM me your email address.

 

Looks awesome, I've got it copied from here lol thanks! Do you keep the seeds from the peppers? Or remove them?

 

Coriander?? Weird.

And I usually go much bigger on cumin.

 

Coriander was pretty normal in chili I thought. I usually put a bit in to my own chili. I don't like large amounts of cumin personally. I might just be sensitive to it though. Using too much just makes it taste like taco seasoning lol

 

How did your hummus turn out? I tried making some and it tastes like paste.

Last night I made Lasagna Soup, as per the wife's insistence. Turned out pretty good. The 2TB of Tomato Paste was really old, so I didn't use it. I subbed a bit of spaghetti sauce instead and I don't think it changed it too much.

Tasted like lasagna.

 

Smoked a pork butt for 12 hours on Saturday. Rub and BBQ sauce were made by my stepfather. Turned out well! Also whipped together some slaw and jalapeños.

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No pics but since Friday - turkey pot pie made with the leftover roasted turkey; 20 pints of turkey stock; 6 quarts BBQ potato chips; 6 quarts marinara sauce from homegrown Roma tomatoes we froze last summer; and tonight, chicken posole.

 

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Sorry, should say roast, peel, deseed, and chop on the Poblano and Anaheim.
Should say deseed and chop on the bell pepper.
I just chop up the Jalapenos.

And Sable is correct regarding the cumin. I probably went with 4 fairly heaping teaspoons of cumin. It can take more, give how much this recipe makes.

 

I'll probably half the recipe lol once I get a chance to make it, I'll probably be the only one to eat it xD that's ok though because I can make it as spicy as I want it.

 

Thats a great bark there. I did a yellow mustard rub followed by the dry rub afterwards (brown sugar, salt, chili powder, and some other goodies) and let it rest overnight in the fridge. Coming out of the stall phase now and around 178F. Looking to have a great bark on the outside as well.

 

That is about exactly what I did haha. The rub was a little sweet though, I think my stepfather used a lot more brown sugar than he should have. Still good though!

 

You let your stepdad rub your meat?

 

I used a lot of brown sugar as well. I make a ghost chili BBQ sauce I like to put on it to counter the sweetness. Kinda of a mix between a Carolina and KC sauce but with the kick of a few dried ghost chilies.

 

What, you dont

 

:smack:

 

Eeeewww.

 

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It freezes well, which is why I do such a big batch.

It's not terribly hot as written, but it seems to be more acceptable to a wider range of people. It you want it hot, I would throw in 3 Serano chillies and up the cayene.

 

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Shrimp and noodle stir fry.

 

Actually that's pretty smart, I didn't think about freezing it. It would make for a good go to, easy meal. And that's what I was thinking, just throwing in some Serrano peppers or something... I can tweak with it to get it where I like it spice wise.

 

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Homemade gnocchi tonight.