Wednesday, November 11, 2009

A Late Night Breakfast--Huevos Tirados




This was a super way to make a quick dinner when I got off working a night shift tonight and a great way to use up left over pinto beans and pico de gallo.

Ingredients:
  • About half a cup to 3/4 cup of cooked pinto beans in their liquid
  • About 1/2 a cup of pico de gallo
  • 6 eggs
  • Salt and pepper to taste
  • Tortillas to serve on the side
Directions:
  • In a small pan heat the pinto beans in their juice.
  • Whisk together the eggs, pico, and salt and pepper in a bowl.
  • Brush a large frying pan with a little oil and pour the eggs in and light scramble.
  • When the eggs are still a little wet add the beans and cook to desired consistency.
  • Serve with tortillas on the side.

Tuesday, November 10, 2009

The Garden--November 10th



Well, most of what is left of the garden has moved indoors. On top of the fridge is the oregano that was in the window box in front of the house and on top of the microwave is the basil and a huge lemongrass plant, that was much smaller when I bought it at the farmer's market earlier this year. I had no idea how big it was until I moved it in the house and had to trim it back.


I'm still getting several small tomatoes a week, if you look closely you can see a few in the wooden bowl on top of the microwave.

Monday, November 9, 2009

Bean and Cheese Enchiladas



These were a great way to use up left over pinto beans.

Ingredients:
  • 4 thick slices of pepper jack cheese
  • 1 cup left over pinto beans, mashed up in a mortar and pestle.
  • 4 corn tortillas
  • 1 egg
  • 1/4 cup milk
  • 1 teaspoon chile powder
  • oil to fry the tortillas
  • pico de gallo to serve
Directions:
  • In a shallow bowl whisk together egg, milk and chile powder.
  • Heat oil on a griddle on medium high heat.
  • Dip each side of a corn tortilla in the egg and milk mixture.
  • Fry for about 10 seconds on each side.
  • Drain on paper towels.
  • Repeat with each of the other three tortillas.
  • Put two tortillas on each plate and place 1/4 cup of pinto beans on one half of each and one thick slice of pepper jack cheese on top of each.
  • Fold over the tortillas.
  • Repeat with the other two tortillas.
  • Heat the enchiladas in the microwave for about 30 seconds to melt the cheese, or else place under a broiler.
  • Serve with pico de gallo.

Sunday, November 8, 2009

An Early Morning Project

So what do you do when you wake up at 4 in the morning and can't fall back asleep?

Apparently I rearrange furniture. This isn't the first time I've done it in the middle of the night, but the first time since I've been married and had some one sleeping in the house while I tiptoed around pushing ovens and fridges and dining room tables.


Before I really woke up I was looking up articles on small spaces online. We live in an 1000 foot 1940s clapboard cottage--my kitchen experience in this house has been the mixture of the nightmare of a very small space, but FINALLY a gas oven.


While I was surfing, I ran across a slide show of Shaker style kitchens that really grabbed my attention. As someone who loves the simplicity of modern design, but is also nuts about antiques and old homes, these kitchens grabbed me. So I analyzed what I had in the house, found lots of wood items and white porcelain, and removed quite a bit of the Asian stuff that was my previous theme and went to work.



I knew that one of the things I wanted to do was to give my self more workspace. So I slid the oven over as far as I could and squeezed in an old wooden ironing board that used to be in the dining room loaded with cookbooks and apothecary boxes. It has been very inconvenient not having a counter next to my stove, so this will give me the a place to set things while I'm cooking.
My chitarra has a great place to sit now, leaning against the wall at the end of the ironing board. And I love the contrast between the old antique wood and the modern art above the stove, my mosaic I glued together of a children's memory game (bought seriously reduced at Old Navy) of my favorite mid century modern illustrator, Charlie Harper.



Somehow ducks just seemed to fit in with the Shaker theme, and my ducks are some of my treasured possessions. My father-in-law told me before he passed away that he wanted me to have his collection of ducks. We used to spend time talking about all the birds that I saw when I would return to his house from hiking trips with my husband. These miniature ducks are sitting on top of the stove.



On top of the refrigerator are more of my treasured ducks, along with the apothecary boxes that store things from bay leaves and cumin seeds to several varieties of dried peppers and yeast and rennet and more. My husband bought these for my birthday a couple of years in a row during Target's global bazaar, merchandise which always seemed to get marked down right around my birthday in February. Also pictures are my pasta cutting rolling pin and biscuit cutter that I bought at the Little Rock Greek Food Festival several years back, a kitschy bird sugar bowl that was so ugly I had to have it, and a cat figurine that I believe my parents bought for me when I was around 3 years old in Mystic, Connecticutt.




One Asian touch that I kept was my bamboo tray. Placing it over one half of the sink with my cookbook holder will give me a larger work space on the counter. You can also see more wood ducks, this time given to me by my mother-in-law in the corner and a white ceramic pitcher containing my wooden utensil collection previously owned by my mother.

I love my huge cabinets, one of the few blessings of my tiny kitchen.




Another Asian item that I kept was my lucky bamboo, given to me by a co-worker at Christmas last year. I'll be digging up my oregano and basil and lemongrass from the garden soon to add more greenery to the kitchen. I love this old wooden bowl that I found at a flea market and that I use as part of a mortar and pestle for making curry pastes, etc.



Another item that seemed to go with the Shaker theme and that helps optimize space is this picnic basket that I use to store my linens. It is sitting on an old printer cart that my father-in-law made to go with my husbands old computer desk, I use the underneath to store my antique collection of cookbooks.



Do you know what you'd grab from your house if it was burning to the ground? I'd grab my quilts. I have five hand sewn quilts that my mother made that are my absolute all time biggest treasures (sometime in the near future, hopefully, it will be six when I get the Dear Jane that my Mom just finished!!!!). This one goes really well with the dishes on my china cabinet which are in blues and whites. I moved the dining room table up to the window to give guests a closer place to sit while I'm working in the kitchen and so that I can enjoy the view of the much prettier houses across the street, 1920s beautiful brick homes, mostly, while I drinking my morning coffee.

Don't worry Mom, food will not be eaten off the quilt!

On top of the quilt is a simple bowl given to me by my friend Marty and inside it another bowl given to be by my Mom.



My "china cabinet" an old, as in actually now an antique, stereo cabinet from when my parent's first got married, topped by a piece of display shelving from the department store that I work at. I moved my quilt frame into the dining room as this old fashioned, beautiful, hand pieced work of art by my Mom seemed to suit the Shaker theme as well.

Saturday, November 7, 2009

Chile Verde with Nopalitos


Chile verde served with flour tortillas and yellow rice.


Ingredients:
  • 2 TB vegetable oil
  • 1 1/4 pounds pork loin cut in 1 inch cubes
  • 1 onion, finely chopped
  • 2 garlic cloves, crushed
  • 1 tsp dried oregano
  • 3 fresh jalapeno chiles, seeded and chopped
  • 2 cups drained tomatillos
  • 2/3 cup vegetable stock
  • 11 oz jar nopalitos, drained
  • salt and ground black pepper
Directions:
  • Heat the oil in a large saucepan.
  • add the pork cubes and cook over high heat, turning several times, until browned all over.
  • Add the onion and garlic and saute gently until soft, then stir in the oregano and chopped jalapenos.
  • Cook for 2 more minutes.
  • Transfer the canned tomatillos to a blender, add the stock and process until smooth.
  • Add to the pork mixture, cover and cook for 30 minutes.
  • Meanwhile soak the nopalitos in cold water for 10 minutes.
  • Drain, then add to the pork and continue cooking for about 10 minutes or until the pork is cooked through and tender.
  • Season the mixture with salt (although, I found this wasn't necessary even after soaking the nopalitos because they were so salty) and freshly ground black pepper.

Friday, November 6, 2009

Yellow Rice


Achiote Seed

This is my favorite rice to serve with Mexican food.

Ingredients:
  • 1 cup long-grain white rice
  • 2 TB vegetable oil
  • 1 tsp ground achiote seed (annato powder)
  • 1 small onion, finely chopped
  • 2 garlic cloves crushed
  • 2 cups chicken stock
  • 1/3 cup drained pickled jalapeno chile slices, chopped
  • salt
  • cilantro leaves to garnish
Directions:
  • Put the rice in a bowl and pour boiling water to cover and let stand for 20 minutes.
  • Drain, rinse under cold water and drain again.
  • Heat the oil in a saucepan, add the ground achiote seed and cook for 2-3 minutes.
  • Add the onion and garlic and cook for another 3-4 minutes or until the onion is translucent.
  • Stir in the rice and cook for five minutes.
  • Pour in the stock, mix well and bring to boil.
  • Lower the heat, cover the pan with a tight-fitting lid and simmer for 25-30 minutes, until all the liquid has been absorbed.
  • Add the chopped jalapenos to the pan and stir to distribute them evenly.
  • Add salt to taste, then spoon into a heated serving dish and garnish with the cilantrolleaves.
  • Serve immediately.

Thursday, November 5, 2009

Horchata



Ingredients:
  • 2 1/4 cups long-grain rice
  • 3 cups water
  • 1 1/4 cups blanched whole almonds
  • 2 tsp ground cinnamon
  • finely grated zest of lime
  • 1/4 cup sugar
  • ice cubes to serve.
Directions:
  • Rinse rice under cold water.
  • Drain, transfer to a large bowl and pour in the water.
  • Cover and soak for at least two hours, but preferably overnight.
  • Drain the rice, reserving 2 1/2 cups of the soaking liquid.
  • Spoon the rice into a blender and grind as finely as possible.
  • Add the almonds to the blender and continue to grind until very finely ground.
  • Add the cinnamon, grated lime zest and sugar to the ground rice and almonds.
  • Add the reserved soaking water and mix until all the sugar has dissolved.
  • Serve with ice cubes.