Pumpkin Bread

This is not Starbucks Pumpkin Bread unfortunately but close enough. Goes so good with a Mocha….. I would love to try this again with some minor adjustments to make it more of a pumpkin flavor, like adding in pumpkin pie spice, ground ginger, cloves and maybe some rum.   This was really good and moist but not enough pumpkin flavor for me, I will add more spices and some rum next time.  Recipe adapted from all recipes.

Read Full Post »

Orzo, Feta and Cherry Tomatoes

I loved this dish!  I’m keeping it on my repeat menu.   I found this one in Bon Appetit’s archive at epicurious.  To really appreciate this dish you need to love Olive Oil and Vinegar of any kind because it is the main flavors that pull this dish together.  Orzo is a type of pasta derived from Wheat but  it resembles rice not just in appearance but in texture as well with a slight taste of pasta.   I was afraid my husband might find this dish very bland as he is so use to eating everything with spices but he liked it and I think he liked it because it’s healthy.  If you can buy the fresh Greek Feta that is sitting in water it makes all the difference. Enjoy!

• 1/2 pound orzo (rice-shaped pasta; about 1 cup)
• 1 1/2 tablespoons olive oil
• 1/3 cup pine nuts
• 1 small garlic clove
• 1/2 cup packed fresh flat-leafed parsley leaves
• 6 ounces cherry tomatoes (about 1/2 pint)
• 1/4 pound feta
• 1 1/2 tablespoons red-wine vinegar

Preparation

Fill a 4-quart pasta pot three fourths full with salted water and bring to a boil for orzo.

In a small heavy skillet heat 1/2 tablespoon oil over moderate heat until hot but not smoking and sauté pine nuts with salt to taste, stirring frequently, until golden, about 2 minutes. Transfer nuts to paper towels to drain and cool.

Mince garlic and chop parsley. Quarter tomatoes and coarsely crumble feta. In a large bowl whisk together garlic, parsley, vinegar, remaining tablespoon oil, and salt and pepper to taste. Add tomatoes and feta and gently toss to combine.

Cook orzo in boiling water, stirring occasionally, until al dente. In a large sieve drain orzo and rinse slightly until just warm. Drain orzo well and add to tomato mixture, tossing until just combined.

Serve orzo topped with nuts.

Read Full Post »

Pozole de Puerco

I grew up on Mexican food but interesting enough my mom is actually of Irish and German decent.  She learned her cooking through my grandmother on my father’s side , my grandmother grew up and resided in Ensenada,  Mexico.   Pozole is a Christmas tradition dish in my family, it is made on Christmas Eve and for those that don’t know Mexican’s celebrate Christmas Eve like American’s celebrate Christmas Day.   It doesn’t feel like Christmas Eve to me if I don’t get the traditional Mexican celebration with the food and music.  I found this recipe one day while skimming through a Bon Appetit Magazine and was intrigued by it.  I haven’t learned my mom’s version of this recipe yet but mainly because she makes it vegetarian style now that my parents can’t have very much Pork in their diet.  So, I gave this recipe a whirl and loved the results but it is not my mom’s  version so it lacks the punch that my mom’s pozole has but I do promise to get that recipe on here the next time I make it.  What I loved about Bon Appetit’s version was the braising of the Pork and it is what made me jump on making this recipe.  Plus, I’ve never had green colored Pozole before, I’m use to the red color version.  I would definitely make this again, but I will do a post on the beautifully homemade red version that my mom makes in the coming months.

If you want to try some of my other Mexican dishes check out My Enchiladas, Tostadas, Sopas and Chille Rellenos.  All that I ask is you don’t steal my homemade version of these recipes, it is illegal to do this,  please give credit for finding it here and not take it and make it your own.

• 4 medium onions, divided
• 7 tablespoons canola oil or vegetable oil, divided
• 4 tablespoons ancho chile powder,* divided
• 2 tablespoons plus 2 teaspoons dried oregano (preferably Mexican), divided
• 1 6-to 6 1/2-pound bone-in pork shoulder (Boston butt), cut into 4- to 5-inch pieces, some meat left on bone
• 5 cups (or more) low-salt chicken broth
• 4 7-ounce cans diced green chiles, drained
• 5 large garlic cloves, minced
• 4 teaspoons ground cumin
• 4 15-ounce cans golden or white hominy, drained
• 4 limes, each cut into 4 wedges
• Thinly sliced green onion
• Chopped fresh cilantro

Preparation

Preheat oven to 350°F. Thinly slice 2 onions. Heat 4 tablespoons oil in heavy large ovenproof pot over medium-high heat. Add sliced onions to pot and sauté until onions begin to soften, about 3 minutes. Add 1 tablespoon plus 1 teaspoon ancho chile powder and 1 tablespoon plus 1 teaspoon oregano; stir to coat. Sprinkle pork with salt and add to pot. Add 5 cups broth. Bring to boil. Cover and transfer to oven.

Braise pork until tender enough to shred easily, about 2 hours. Using slotted spoon, transfer pork to large bowl. Pour juices into another large bowl. Refrigerate separately uncovered until cool, then cover and keep chilled overnight.

Discard fat from top of chilled juices; reserve juices. Chop pork into 1/2-inch cubes, discarding excess fat. Thinly slice remaining 2 onions. Heat remaining 3 tablespoons oil in heavy large pot over medium-high heat. Add onions; sauté until soft, stirring often, about 7 minutes. Add remaining 2 tablespoons plus 2 teaspoons ancho chile powder, remaining 1 tablespoon plus 1 teaspoon oregano, diced chiles, garlic, and cumin; stir 30 seconds. Add pork, reserved juices, and hominy. Bring to boil; reduce heat to low. Cover with lid slightly ajar and simmer 30 minutes to allow flavors to blend, adding more broth to thin, if desired. DO AHEAD: Can be made 1 day ahead. Cool slightly. Chill uncovered until cool. Cover and keep chilled. Rewarm before continuing.

Ladle posole into bowls. Garnish with lime wedges, green onion, and cilantro.

Read Full Post »

Broccoli and Chicken Noodle Soup

Soup is the perfect meal for the cold weather.  I was a bit skeptic at first about the milk content in this but it turned out to be really tasty.  I love that broccoli is in it too as it is the one veggie I don’t get enough of in my diet and the most healthy veggie of them all.   Adapted from Cooking Light

Read Full Post »

Blackened Cumin-Cayenne Tilapia

Adapted from Cooking Light,  this is probably the most healthy fish I can make…..and yet oh so tasty…

Ingredients

• 1  tablespoon  olive oil
• 4  (6-ounce) tilapia fillets
• 2  teaspoons  ground cumin
• 1/2  teaspoon  salt
• 1/2  teaspoon  garlic powder
• 1/2  teaspoon  ground red pepper
• 1/4  teaspoon  freshly ground black pepper
• Cooking spray

Preparation

1. Preheat broiler.

2. Rub oil evenly over fish. Combine cumin, salt, garlic powder, and peppers; sprinkle over fish. Arrange fish on a broiler pan coated with cooking spray; broil 5 minutes or until fish flakes easily when tested with a fork or desired degree of doneness.

Read Full Post »