Wednesday, November 7, 2007
2 portobello mushrooms, sliced medium
1 16 oz can of artichoke hearts, halved or quartered
2 cloves of garlic
fresh or dried herbs (italian seasoning)
lemon juice (?)
Boil pasta according to directions. Saute mushrooms and garlic briefly in olive oil. You don't want them mushy! Add seasonings. Mix with pasta. Serve with parmesean.
Deglaze pan with stock. Reduce for a light sauce.
Add chicken, shrimp, or tofu.
Sunday, November 4, 2007
1 large can of chili hot beans (preferred brand: Brook's)
1 16 oz. can of black beans
1 15 oz. can of tomato sauce
1 15 oz. can of diced tomatoes (flavored types are optional)
1 lb. ground beef (preferred: chuck)
1 medium onion, diced
1 red and green bell pepper, diced
cayenne peper powder
several cloves of garlic, minced
Brown meat and drain fat. Add remaining ingredients. Bring to a simmer, then reduce heat to low. Cook for 60 minutes.
1. If the chili is strictly for hot dogs, sautee the vegetables with the meat and then drain. You'll remove more of the liquid, resulting in a thicker chili. Increasing the cooking time has the same effect.
2. If a smoother chili is desired, puree diced tomatoes before adding.
Large Can of Pork n Beans (Campbell's preferred)
12 oz. bacon
1 large onion
1/4 cup of each of the following:
- BBQ Sauce
- Brown Sugar
- Rum (optional)
Pepper (to taste)
Cumin (to taste)
Hot Sauce (to taste)
Mix all ingredients into a dutch over, baking dish, or on the stove, except for the bacon and onions. Fry bacon until it's crispy, then place on paper towels to drain. Remove most of the rendered fat, then saute onions in the same pan, using a spatula to scrape the bits from the pan. Add bacon and onions to rest of ingredients. Bake in 350 degree oven for 45-60 minutes.