It’s been a long time since I posted a recipe; or really, anything, to be totally honest.
My aunt recently sent me a couple of my grandmother’s recipes, including the one for her gingersnaps. It’ one of those things that brings back strong memories of childhood and holidays, and I wanted to share it.
A friend of mine asked me for this recipe. I’m putting it here so that it is easier to find should I need it again. The magazine page is getting a little worn. (This was originally found by my wife in Family Circle magazine. May 2008 pg. 204)
(To make actual tostadas, add cheese beans, lettuce, salsa, etc to a tostada shell along with the beef. The meat is also good in a variety of other applications…)
What you need:
1 1/2 lb. boneless beef round
1/2 tsp salt
1/2 tsp black pepper
1/4 cup lime juice
3 garlic cloves, finely chopped
1 jalapeno, seeded and chopped
1 large onion, chopped
1 tbsp chili powder
1/4 tsp cumin
1/8 tsp cayenne pepper
What you do:
Sprinkle steak with salt and pepper. Place 3 tbls of the lime juice, the carlic, jalapeno, onion, chili powder, cumin, and cayenne in a slow cooker. Place beef on top and cook on HIGH for 6 hours or LOW for 8 hours.
Remove beef to a cutting board and when cool enough to handle, shred with fingers or using two forks. Place shredded beef in large bowl. Add remaining tbsp of lime juice and liquid from the slow cooker (along with solids –this is where I differ from the magazine – not a huge thing, but whatever.) to the shredded beef.
At this point, you can use the beef in tostadas, tacos, burritos, salad, whatever. 🙂
We had an international pot-luck at work today. I chose to make something that I’ve never made before, and haven’t had since I was a kid. (My dad made it a couple of times. As I recall I didn’t like it, but then again – it was probably one of those “eeewww something different” things all kids do.)
I saw a good recipe for borscht on a food network show, (which is when I said to myself “I know, I’ll make THAT for the pot-luck!”) and grabbed the exact recipe from their website. The only modification I made was to substitute vegetable broth for chicken stock. I wanted to give as many people as possible the chance to try it, so I thought going vegetarian would be a good idea.
The soup was very well received. I’ve had several compliments and a couple of people have asked for the recipe. I’ve sent it out to those that have asked, and I figured I should blog it too.
Here is my (Vegetarian) Roasted Beet Borscht
(can I really call it mine if all I did was change one ingredient?)
Coq Au Vin was one of the first recipes I tried out in the slow-cooker. The version you see below is far from traditional, but it captures the essence of what I love about the original.
While you don’t strictly need to brown ingredients before adding them to a slow-cooker, doing so brings a richer flavor to this dish.
One note about wine: Don’t cook with a wine you wouldn’t drink. Cooking will intensify the flavors in the wine. If you use a cheap wine that you don’t really like the flavor of, you won’t be happy with the final dish.
I bought a crock-pot a couple of weeks back, so I could submit an entry for the chili cook-off at work. I’ve been using it quite a bit since. I wish I had gotten one of these a long time ago.
I’ve done a braised chicken, a roast beef, (well braised beef, really) Coq Au Vin, chicken and dumplings, and 2 batches of chili (I did a test batch before my final entry for the contest as I was adapting a pressure-cooker recipe, and wanted to make a couple of other changes, too.) So far, I think my favorite was the Coq Au Vin. Tonight I’ve got corned beef (sans cabbage) lined up.
The thing I like best about cooking with a crock-pot: Throwing everything in to it in the morning, and basically forgetting about it until dinner time.
The thing I like least about cooking with a crock-pot: Having to wait 7 more hours to eat dinner when it smells SO GOOD right now. 🙂
Okay, I’ll admit it: When I was a kid I would occasionally try a sip of my dad’s beer. (Usually, it was Budweiser) I didn’t like the way it tasted then, and I don’t like the way it tastes now.
Just a few minutes ago, I took a sip of a Monster Energy Drink while sucking on a Wintermynt Blast breath mint.
Those two items together sent a taste-sense memory rushing through my brain: I was 12, and was making a disgusted face after just having tasted my dad’s beer.
blech – I won’t be doing that again.
Lexi, you may be interested in this link: http://simpson.hooloovoo.net
(If you want to see what it’s going to look like, check out http://gallery.belknap-family.net Same software, different content. And you’ll be able to upload new images yourself 🙂
Update: After banging my head against some poorly written error codes, I finally got the software installed on the site, and set up a test gallery. I just got off the phone with Eric, who is now in posession of login information for the two of you.
See what happens when a computer geek’s wife gets off work late? Instead of cooking dinner, he plays with server configurations. 🙂
Okay back to dinner cooking for me – seafood and veggies in peanut sauce over noodles. Kinda of a half italian – half thai – half leftovers kind of thing. Wait… that’s 1½ of a dinner – I need 2… Oh, I forgot about the salad. There, that’s better. 🙂
Edited on Apr 12th 2003, 03:13 by Hooloovoo
I just was working on a gallery page for the rafting photos. I was testing the javascript out when I closed the page in the editor without saving. I hate it when I do stupid stuff like that.
I suddenly don’t feel like working on it anymore. I think I’ll go make dinner now. Avocado and chicken quesadillas – yum.
Edited on Jul 29th 2002, 01:42 by Hooloovoo
Mmm – lunchtime.
Went downstairs to the café to get a sandwich. It comes with salad. Today’s is a macaroni/egg/potato salad. Strange combination, but not unpleasant.
Damn… Someone just made popcorn over in the kitchen. I can smell it, and now I want some too.
Edited for speeling 🙂
Edited on Jun 28th 2002, 18:03 by Hooloovoo