Sunday, January 25, 2009

4th pictures tag

I was tagged by Christi!

Here's how it works:
1. Choose the 4th folder where you store your pictures on the computer.
2. Select the 4th picture in the folder.
3. Explain the picture.
4. Tag 4 people to do the same
5. No cheating. (cropping, editing, etc.)

Okay, about my pic. This was taken in Sept 2007, a few weeks after Sean started Kindergarten. One morning, after breakfast, I found him at the desk looking through the phone book for words to practice writing. He was so excited, and it was so cute! Yeah, just ignore the clutter and the boxes. :)

I tag Carrie, Kristil, and Leigh. :)

Tuesday, January 20, 2009

Tuesdays with Dorie - Berry Surprise Cake

And the surprise is, I didn't bake this week! I just have not had the time to do any baking lately, and it's driving me crazy. I really need the decluttering fairy to come to my house, asap! But, hopefully I'll be back in full baking force by next week. In the meantime, check out what the other TWD Bakers did with this week's recipe!!

Wednesday, January 14, 2009

Posole

So, I made posole for supper last night. It was good, but it was just missing something...I couldn't quite put my finger and it, and neither could D. Well, as I was getting ready to share the recipe, I think I figured it out -- the recipe had no chili powder in it! I got this recipe from a cooking class I took several years ago, and the instructor was "not from around these parts" as my mother would put it. :) Or maybe it was just omitted by mistake. Either way, I think the chili powder would definitely make a difference. I'll be scoping out other recipes for posole and tweaking this one, but I'll share it anyway. I love posole, mostly for the hominy. I have a soft spot for hominy, lol!

Posole

1-3/4 pounds cubed pork
1/4 cup olive oil.

Saute meat for about 10 minutes. Add the following:

1 diced onion
2-1/4 tsp minced garlic
3/4 tsp cumin
2-1/4 tsp dried oregano
3 cups canned tomatoes
3/4 tsp black pepper
1-1/2 tsp salt
4 oz green chilies
4 cups water
1 tbsp chicken base
1 can yellow hominy, undrained
1/2 can black beans, drained

Simmer for 30 minutes.

Note: I did not add any beans this time. And I just realized the chicken stock I used (instead of water and chicken base) was unsalted, so that may have made a difference in the flavor as well. Like I said, it wasn't bad...just missing something!

Tuesday, January 13, 2009

Tuesdays with Dorie - Savory Corn and Pepper Muffins




So, this week, our Tuesdays with Dorie recipe is Savory Corn and Pepper Muffins, chosen by Rebecca of Ezra Pound Cake. After I started reading the recipe, I thought "oh, okay, Mexican cornbread" lol. We like to eat it, but I don't usually make it, because Sean loves plain cornbread. I actually just took it out of the oven a little while ago. I've already taste-tested, lol, because I couldn't hardly stand it! They smelled soooo good while they were baking. I only made a couple of changes to the recipe. First, I added a handful of shredded cheese to the batter, and I left out the cilantro (because it never made it in my basket at the grocery store!). I never would have thought to put it in there, but the addition of the chili powder and the freshly cracked black pepper both add a nice flavor to the muffins. Mine turned out very moist and tasty! I'm planning on making either posole or taco soup for supper, and I think these will go quite well with either. I'm sure I'm going to have to make some plain cornbread for Sean, but this recipe will have to make it's way into the regular rotation. :)

Make your way over to the Tuesdays with Dorie site and check out the blogroll to see what the other bakers did with this weeks choice!!


Editing to add the picture, LOL!

Update!! D really liked them, and I think they were even better at room temperature after a few hours (although they were pretty darn good straight out of the hot muffin pan!). Sean would not even try them...he saw the "vegetables!!" in them, and said no. :) I wound up making posole to go with them. I would definitely reccommend trying this recipe!!


Tuesday, January 6, 2009

Tuesdays with Dorie - French Pear Tart

It's official -- my first Tuesdays with Dorie post! :) What's really cool is that Dorie Greenspan herself, the author of the book we're cooking from, chose today's recipe and even posted on the blog! I had planned on baking on Sunday, but that just didn't happen. I didn't bake yesterday either. So, my tart literally just came out of the oven. I have a confession though -- my tart might be more accurately called a pie. Due to a couple of reasons, I was unable to make the actual tart crust, and I wound up using some pie crust I had in the refrigerator. I did this partly because I don't have a food processor (honey, if you're reading this, I know what I want for my birthday *hint,hint*) but it was also because my 9-month-old helper wasn't being very patient this morning, and I didn't want to push my luck with taking the extra time to make the tart crust. However, I definitely want to try it again sometime when I actually have the time to spend with it.

Anyway, back to the tart. It was actually relatively easy to put together. I used the mixer to make the almond cream (the recipe also calls for a food processor to make the almond cream). It calls for two teaspoons of dark rum. I can't tell you how good that smelled to me this morning, lol. It had me longing for a beach in Jamaica!! I can't wait for this to cool off so I can taste it. :)

I do have a couple of pictures to share. The first is before baking, and the second is when it came out of the oven. Oh, I also used canned pears, and they weren't the prettiest or the biggest, but I think it turned out okay. ;)




Update: the taste test. YUM! It was good. Very good. I ate one piece, then took the rest to my mom's office. Her boss saw her come out to my car to get it (the baby fell asleep on the way there) and he was waiting for her in the kitchen with a knife. He didn't know what it was, he just knew he wanted some, lol! She called me a few minutes ago and said it was all gone, and everyone was raving about how good it was. I'm definitely going to have to make another one, don't ya think?? :)