Monthly Archives: September 2010

Slow Cooked Pintos Picadillo

Recently, we gave in to temptation after we cashed in our change jar and bought a handsome new 5qt programmable slow cooker. We’d been talking about it for several months and after talking it over with a close friend of ours who loves her slow cooker, we decided to do it.

To go along with it, she recommended “Fresh from the Vegetarian Slow Cooker: 200 Recipes for Healthy and Hearty One-Pot Meals That Are Ready When You Are” by Robin Robertson. We had a lot to learn and while I know meat dishes are incredibly popular…

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Flor de Calabaza Sopa (Squash Blossom Soup)

You know how I mentioned in Spicy Tortilla Soup that there was a squash blossom soup in the same movie that I wanted to make?

I remembered on Friday to ask my local farmer if he still had any squash blossoms. It’s getting really late in the season, but he still had some left. (He also told me that during the height of the season, he was filling and selling 350 bags per day. Per day! Each bag contains between 3 and 4 dozen blossoms and sells wholesale for $2 — retail is between $2.50 (at the ethnic…

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Spicy Tortilla Soup

We watched a great independent Latino comedy called, “Tortilla Soup” on Netflix Instant. I wish that there were recipes from the show, but alas, I’ve not been able to find any. There was this squash blossom soup, you see, that looked amazing. If I can get blossoms from my farmer this late in the season, I think I’ll try that next.

The day after we watched the show, I put together a version of tortilla soup inspired by the movie, attempting to recreate as best I could what I saw on screen. While I don’t know how close it…

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Instant Mexi-Rice Mix

I think I’ve mentioned before that we are quite lazy. We like Mexican Rice but often, don’t care to take the time to put it together. This is primarily because we figured out that we could cook it ahead of time and freeze it in appropriate sizes for later meals!

We use a 6-cup Wilton silicone muffin tin. Each muffin-cup holds just enough mix to make a great batch of Mexican Rice for two. (We split 1 rice cup of rice at dinner.) The recipe is quite scalable – just add one muffin-cup’s worth of Instant Mexi-Mix per…

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Panzanella (Tuscan Bread Salad)

I should be back in a week, maybe two. Nothing’s wrong, just taking a bit of a staycation while I work on some new projects and recipes.

This post is from August 2009 and is one of my favorite summer lunches once tomatoes are in season. My Tuscan friend tells me that the bread should be ground, so for that authentic, traditional flavor, send the soaked bread cubes through a grinder fitted with a coarse blade before putting the recipe together. For another Tuscan’s take that’s super-easy and doesn’t need a grinder, see the comments. Traditionally, this seems to…

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Making Mint Extract and Chocolate Mint Ice Cream

Chocolate Mint Ice Cream

I hope you all had a lovely weekend last week. It was Labor Day weekend and we spent it laboring over our truck which needed several repairs to stay safely on the road.

We finished off a little glass bottle of almond extract a few months ago and looked at the tiny bottle critically, trying to decide if it would be useful to re-purpose it.

As it happened, we had a scant bit of silver rum left, too…

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Rice Cooker Pasta

I was feeling lazy the other day and didn’t feel like cooking. We’d been cooking up a storm with a bunch of experiments earlier in the week, so I wasn’t in the mood to cook. I did, however, want to try this recipe for pasta in a rice cooker that a friend of mine passed on.

She recommended that we use rice pasta because it can stand up to a lot of cooking without losing an al dente texture, so we picked up a little bag at Winco to try it. It turned out pretty well! The rice…

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