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We had this for dinner last night at my dad’s house… It was awesome! So I made it tonight with our backyard tomatoes. My step mom got the recipe from Martha Stewart Living…
2 cans (19 oz each) white beans drained and rinsed
1/2 pound small Roma tomatoes cut into 1 in. pieces. (we used grape tomatoes cut in half)
1/2 cup fresh basil leaves torn into 1/2 inch pieces
1 tsp. coarse salt
freshly ground pepper
1/4 cup olive oil (EVOO for you Rachel Ray fans)
3 small cloves of garlic minced.
Combine beans, tomatoes, basil, and salt in a bowl, and season with pepper. Heat oil in skillet over medium heat and add garlic, cook till aroma comes out, don’t brown the garlic. Pour over bean mixture and gently toss. Let stand 30 minutes for flavors to meld. Salad can be covered and kept at room temp up to 4 hours. Serves 4 (it serves WAY more than 4)
This is a warm salad, don’t chill it – although it might taste better the next day (I’ll let you know!)
* Tomorrow is my 100th post!
Tina left a comment yesterday that she likes magazines with cupcakes on the cover, well… FamilyCircle has a beautiful giant cupcake on it’s cover this month and I am drooling over the blue frosting for the base, there is just something about Robin’s Egg blue!
Jen has the mold to make it… and you can get your own at Target for $29.99! I’m a sure she’ll leave a comment about getting it much cheaper somewhere else like Michael’s craft store with a 40% off coupon… she is so thrifty 😉
FamilyCircle is a great magazine with all kinds of recipes, household tips and regularly features cupcakes on the cover!
My grandma subscribes me to Good Housekeeping and FamilyCircle (yes I have TONS of magazines and yes Sherri I think I can part with some MEHC’s for you) While reading the July 2008 issue of Good Housekeeping I read a “green” tip that I knew about but every time I mention it to someone else, it was news to them. Here is the tip in “professional” words… (I would like to consider myself a professional but alas I am just a jack of all trades and a master of none).
From Treehugger.com – “If you have a cellphone, have you ever noticed that your charger stays warm even when you are not charging your phone with it? That’s because it is still draining electricity. “According to Future Forests, only 5% of the power drawn by cell phone chargers are actually used to charge phones. The other 95% is wasted when you leave it plugged into the wall, but not into your phone. The lesson? Unplug your charger when you are not using it. If you don’t, it’s just wasting your money and adding to the pollution created by burning fossil fuels.”
In addition to unplugging my cell phone charger I also unplug all small appliances on my kitchen counter instead of just turning them off and I turn off both my computers at night. Plus… your computer puts off so much heat that by turning it off you are actually cooling your home on these hot summer nights. In an MSN article, it says that an average family can save up to $20 a month on their energy bill by simply unplugging these appliances! Another tip for those of you who have fishtanks… unplug the heaters for the summer, your fishies don’t need it! (Trust me on this one, I have 5 fishtanks!)
I feel good about going green, how about you?
That ROUGHLY translates to “White Girl’s Vegetarian Menudo“
I can’t begin to describe the taste other than tangy-spicy-goodness! Now do you know what MEAT usually goes into menudo? Cow or pigs feet and tripe (AKA stomach lining) G R O S S. Now before you send out the Federales… I have eaten REAL menudo twice and loved it… but this is the white girl’s “green” version. I made mine in the crockpot but the authentic way is to stir a pot on the stove “all day”. = No thanks!
WHITE GIRL VEGETARIAN MENUDO
– Whole head of garlic – unpeeled
– 1 Roma tomato (diced)
– 1/2 white onion (diced)
– 1/4 cup chopped green onions
– Whole black peppercorn
– Sea salt
– 1 can white Hominy (these are corn nuts! I never knew that, yes did I mention I am very “white“)
– 1 small can of green chilies diced
– 2 cups vegetable stock (or beef bullion for the non “veggie” version)
– Tapatio or any hot sauce
Turn crockpot on low and shake about 10 drops of hot sauce on the bottom of the pot. Add the can of chilies, tomato, hominy, and onions (green and white). Add two cups stock (veggie or beef) and then fill the rest of the pot with water. Grind peppercorn and sea salt over top to taste. Float the garlic head in the pot whole (see first photo). Lay a couple fresh sprigs of oregano and cilantro on top. Shake some more hot sauce over the top (a little goes a long way, use as much as you like) Cover and cook on low overnight (I did mine from 9pm-8am) Unplug crockpot in the morning and refrigerate until dinnertime (it’s WAY better if it “marinates” for a few hours).
Serve in a bowl with sliced avocado, fresh cilantro, green onions, and a wedge of lime. If you prefer a thicker soup add chunks of potato when you cook it.
We ate ours with tortilla chips crunched on top like tortilla soup. You can even add sour cream and cheese.