Archive for December, 2013

Beef Enchiladas


1 pound beef shoulder, round, or London broil, cut into 1/2 inch cubes
1 cup shredded cheese
1 small can pickled chilies
1 package tortillas
1 onion, chopped
2 cloves garlic, minced
1 jalapeño pepper or chipotle in adobo, minced
1  14 ounce can crushed tomatoes or sauce
1 cup water or stock
1 teaspoon sugar
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon ground oregano
1 teaspoon garlic powder
1/2 teaspoon ground coriander
salt and pepper
oil for sautéing

Heat oil in heavy-bottomed pot
add onions, cooking until translucent but not brown
add garlic and jalapeno
add seasonings, salt and pepper
stir and cook about a minute to bloom the spices
add beef and coat with the spices, and begins to warm through
add tomato and water or stock
cover, bring to a boil, then simmer for 90 minutes (the meat must be cooked long enough to fall apart)

Let ragu rest and cool off a bit
remove meat from sauce with a slotted spoon and set aside to cool completely

Heat oven to 350°

Shred the meat
add canned chilies and 1/2 cup of cheese shredded meat
pour 1/2 cup of sauce into bottom of oven-safe pan
fill and roll tortillas (approximately 8)
place in pan and pour more sauce over enchiladas
sprinkle top with remaining cheese
bake for 20-25 minutes

Or you can always use leftover chili with some extra sauce to make these.


December 22, 2013 at 12:56 pm Leave a comment

Cauliflower Potato Cakes – A small batch

cauliflower cake

2 cups cauliflower florets, cooked
1 potato, cooked and cubed
1/4 cup grated carrot
1/2 an onion, diced
1/4 cup grated parmesan
1 egg, lightly beaten
2 heaping tablespoons dry bread crumbs
sprinkling of chili powder
1/2 teaspoon garlic powder
salt and pepper
flour for dusting patties
oil for sautéing

Mash cauliflower and potato
add all the ingredients and mix well
refrigerate for about an hour
form into thinnish patties
dust lightly with flour
fry in hot oil until golden brown

December 19, 2013 at 12:04 pm Leave a comment

Chicken Korma – A small batch


2 chicken breasts, boneless, skinless, and cubed
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon chili powder
1/2 teaspoon salt
1/4 cup yogurt, plain full fat (low or nonfat will break when cooked)
1 clove garlic, grated or put through a garlic press
1 teaspoon fresh ginger, grated

Combine all the ingredients listed, making sure to coat the chicken breast well, and set aside in the refrigerator for at least 30 minutes, longer if need be.

Begin the sauce
1 small onion, chopped roughly
1 clove garlic, chopped roughly
1/2 inch fresh ginger, chopped roughly

Puree in a food processor and set aside

Almost there!
1 teaspoon prepared curry or garam masala
1 teaspoon sugar
1/2 teaspoon turmeric
1/2 teaspoon cardamom
1/4 teaspoon cinnamon
1/2 teaspoon salt
1  5-ounce can coconut milk
1 plum tomato, diced (about a 1/2 cup)
1 tablespoon oil
1 tablespoon butter

Heat butter and oil in a heavy bottom pan
add pureed onion, garlic, and ginger
cook until translucent
add spices, salt, and sugar, stir to combine well, and cook for about a minute
add chicken with yogurt marinade, stir to combine well
add tomato and coconut milk, stir to combine well

Bring to a simmer, cover, and cook for 30 minutes

December 14, 2013 at 4:44 pm Leave a comment

Microwave Caramel Corn – A small batch

caramel corn

1/4 cup popcorn kernels
1/3 cup brown sugar
2 tablespoons butter
1 1/2 tablespoon corn syrup
1 tablespoon molasses
1/2 teaspoon kosher salt
1/2 teaspoon vanilla
1/2 teaspoon baking soda
1/2 cup of your favorite nut (optional)
1 brown lunch bag
1 large microwavable bowl

Put unpopped kernels into brown paper lunch bag, fold top over just a couple of times, (leave enough room for kernels to pop)
microwave on high for 2 minutes
pour onto cookie sheet, silpat, or parchment
remove the unpopped kernels

Put sugar, butter corn syrup, salt, and vanilla in microwave safe bowl
heat for 1 1/2 minutes

Now be very careful, this is hot

Add baking soda to cooked sugar, it will foam a bit
pour over popped corn and mix (careful now, it’s really still hot)
coat well
place in a large bowl
microwave to 1 minute

Pour coated corn onto cookie sheet to cool and harden
break apart the big chunks

Note: Every microwave is different, and every batch comes together differently. You need to watch, so things don’t get out of hand and burn.

December 11, 2013 at 10:27 pm Leave a comment

Just call me Cupcake

Recent Posts



December 2013
« Nov   Jan »