Posts filed under 'Mixed bag'
This is another recipe I got from the Texas Cowboy Cookbook. A delicious way to incorporate some squash into your diet.
The Houston Livestock Show and Rodeo starts tomorrow, so I’m posting another “cowboy” recipe that I tried recently. Here it is, folks…. I made a couple of minor changes to suit my pantry, but this is basically the same thing from the cookbook:
Calabacitas con Carne
2 T. olive oil
2 lbs. pork loin chops, cut into 1/2 inch cubes
1 can Ro-tel tomatoes with chiles
1 can petite diced tomatoes
1 c. diced onion
1 medium green bell pepper, diced
2 garlic cloves, minced
1 t. ground cumin
2 c. frozen corn
2 summer squash, either yellow or green, peeled and cubed
1 t. salt
1 t. pepper
1 t. dried Mexican oregano
This can be done as a skillet supper or in the crock pot. The day I cooked this, I needed to put it in the crock pot so I could have my afternoon free.
Heat the oil in a large skillet, add the pork and cook until brown. Transfer the pork to the crock pot and then put the onions, bell pepper, and garlic in the skillet. When soft, add the all of the remaining ingredients. Cook and stir in the skillet until heated through, then pour it all into the crock pot.
I cooked this for about 6 hours on low. Right before serving, stir hard with a wooden spoon to break up the squash. By this time, it is so soft that it breaks apart easily and serves as a thickener for the stew.
If you are using the skillet method, you would cook the pork, then add the tomatoes, onions, bell pepper, garlic and cumin. Cover, lower the heat, and simmer for 30 minutes, until the pork is tender. Then add the corn, squash, salt, pepper, and oregano. Cover the pan again and cook for 45 minutes on low, until the squash is soft enough to break apart.
Serve this with tortillas, cheese, and sour cream.
March 1st, 2010
In honor of the upcoming Houston livestock show and rodeo, I will be cooking up a few recipes from this book in the next couple of weeks:
The Texas Cowboy Cookbook
… which I borrowed from our local library recently. It’s so interesting and full of fascinating recipes, I might just buy myself a copy.
First up for tonight, Jalapeno Corn Bread, which will go nicely with a soup from Simply Recipes that I’d already planned on making. (It’s definitely a soup-kind-of-a-day; cold and rainy) Starting with my next grocery trip, I’ll be trying some of the more adventurous recipes from the Texas Cowboy cookbook. I’ll most likely make some changes along the way, like I usually do - substituting chicken, pork, or buffalo for the beef, since we are mostly off of beef these days.
Growing up as a Yankee, I’d never had cornbread much at all. Since my husband loves it, I’ve learned to like it and almost always make corn bread with chili and maybe now and then for other meals. This will be the first time I’ve put jalapenos in it, though.
My normal recipe for cornbread can be found here.
And special thanks to my friend Aly, and her blog, who always makes me feel good about my cooking.
February 11th, 2010
So quick. So easy. So elegant.
This is the perfect cookie to take to that Christmas party that you forgot you were supposed to bring cookies to. Or your oven broke. Or - admit it - you simply don’t want to bake Christmas cookies.
I invented this all by myself. Well, okay - after I saw something like this being marketed by Oreo, but selling for the incredibly high price of nearly $3 for a tiny package with 20 cookies in it. That’s when I decided to do something similar myself.
They turned out so beautiful, I knew I had to share my idea with my readers - all 4 of you!
Basically, these are just an Oreo (or in this case, it’s Wal-Mart brand cousin, a “Twist and Shout”) cookie, topped with white chocolate and crushed candy cane. That’s it.
Three easy steps:
1. Buy a package of Oreos, some white chocolate chips, and candy canes.
2. Melt the white chocolate according to the package directions. In the microwave, watch it closely, and you might want to add a few drops of cooking oil. Also, crush some candy canes.
3. Spread a little white chocolate on top, and sprinkle some crushed candy cane on before it hardens.
For one package of Oreos, I melted 1 cup of chocolate and crushed 4 regular-sized candy canes. I had just a little bit extra. These Candy Cane Oreos disappeared quickly.
December 7th, 2009
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