Our Fabulous Bites

So, horrible photo. But A) Indian food can go either way: Beautiful, yummy looking bright colors everywhere, or what looks like every color blended together. And B) I get home from the gym after the sun is down, so the lighting is gross by the time I get plating my dish. It's the taste, though, that truly matters. And I personally liked this dish. The girls were eh about it, but I'd like to think they'll learn. Josh and I both agreed it needed some extra s&p than the original recipe called for, and I ended up loading on a whole lot more cilantro than what's pictured. Then, I was very pleased. Plus it is extremely filling.  So if anyone makes this, let me know what you think! New Delhi Vegetable Curry and Couscous 1 1/2 cups sweet potatoes, peeled, cut into 1/2 inch pieces 5 cups assorted vegetables cut into 1 inch pieces (cauliflower, onion, sweet peas, asparagus, and bell pepper) 1 can garbonzo beans (chickpeas), rinsed and drained 1 3/4 cups b...

I have a lot of recipes to post, and many are from months ago. I think this pictured dish is for the following recipe. It's got to be close, at least. Slow Cooker Jambalaya 12 0z chicken andouille sausage, sliced 1 (28 oz) can diced tomatoes with juice 1 onion, chopped 1 green bell pepper, chopped 2 stalks celery,  chopped 1 cup low-sodium chicken broth 2 tsp dried oregano 2 tsp dried parsley 2 tsp Cajun seasoning 1 tsp cayenne pepper* 1/2 tsp dried thyme 1 cup dry brown rice Place all ingredients except rice in slow cooker. Cook on low for 7-10 hours, or on high for 3-4 hours. Cook rice according to package instructions. Stir rice into jambalaya at the end and serve hot. Bon Appetite!

The three of us all enjoyed this dish. I especially loved the vibrant color. Abigail keeps asking us to make more. I had hoped it would have more of a coconut punch to it, but it was still yummy. I also think I will add more variety of veggies next time. It calls for coriander, but I had no desire to spend $7 on it, so I substituted a couple herbs. Maybe the coriander would have added something awesome. I'll have to try it another time. And of course you could make this without chicken, or you could add shrimp, tofu, etc. Then you just pour it over any kind of rice. Coconut Ginger Chicken and Vegetables 4 cloves garlic, peeled 2 inch cube of ginger, roughly chopped 1 small sweet onion, quartered 1 T olive oil 2 T butter 2.5 lbs boneless, skinless chicken thighs/shrimp/tofu/...optional 2 cans coconut milk, not shaken 2 T cornstarch 1 can of baby corn cobs Vegetables of your choice (I happened to have broccoli, water chestnuts, bamboo, and carrots. But r...

Made this months ago as well, and we all really liked it.  Mexican Chili 1 medium zucchini, chopped (about 1 1/4 cups) 1 can (15 oz) kidney beans 1 can (15 oz) pinto beans 1 can (8 3/4 oz) corn 2 cans (14 1/2 oz each) chicken both 1 jar (16 oz) thick and chunky salsa 1 can (8 oz) tomato sauce 3 cups shredded cooked chicken 1 garlic clove, pressed 11/2 -2 tbsp. chili powder 1 tsp. ground cumin 1. Chop zucchini. Drain and rinse beans and corn. 2. Combine chicken broth, salsa, and tomato sauce. Add zucchini, beans, corn, chicken, garlic, chili powder, and cumin. 3. Bring to a boil: reduce heat and simmer 30 minutes OR you can always just cook it in a crock pot. Toppings: shredded cheese, sour cream, tortilla strips/chips, green onions, and fresh cilantro leaves. Bon Appetite!

I'm pretty anxious for Autumn, and since we've had a few cooler days, I took advantage and made a stew! This did not come out as red as the photo, which I actually would have liked for pictures sake :) However it still tasted good. I would like to make it again and put some of my own twists in it, but we all enjoyed this and thought it was great for a warm meal. Pork and Tomato Ragout 2 pounds pork stew meat, cut into 1 inch pieces 1/4 cup flour 3 tablespoons evoo 1 1/4 cups white wine 2 pounds red potatoes, cut into 1/2 inch pieces 1 can (14 1/2 oz) diced tomatoes 1 cup finely chopped onion 1 cup water 1/2 cup finely chopped celery 2 cloves garlic, minced 1/2 teaspoon black pepper 1 cinnamon stick 3 tablespoons chopped fresh parsley (I didn't have the cinnamon stick, so I'm not sure how it would taste with that in. Also I just realized while typing this that I DRAINED my tomatoes, and it says not to, so maybe that would have made a difference with it coming out red) 1...

I have never been much of a fan of sloppy joes or beef sandwiches, but after watching Man v Food and seeing all that delicious looking food, I decided to give it a try and make my own. The verdict: We really liked them! Even miss Abigail. This is a crock pot recipe, and it came out very tender and juicy and took no effort to shred. And definitely put the coleslaw on the sandwich, not on the side. I was nervous because it sounds a bit weird, but it was really good! BBQ Beef 1 boneless beef chuck roast (about 3 lbs) 1/4 c. ketchup 2 T. brown sugar 2 T. red wine vinegar 1 T. dijon mustard 1 T. Worcestershire sauce 1 clove garlic, crushed 1/4 t. salt 1/4 t. liquid smoke 1/8 t. black pepper Kaiser rolls (or any roll you like, but make sure it's a hearty bread. Regular hamburger buns will get soggy and fall apart) I used mom's coleslaw recipe, but without the celery seed, a little less sugar, and a little extra sauce for tangyness. Place beef in crock pot. Combine remaining ingredien...

4-8 lbs pork roast 40 oz tomato sauce 3 tsp pressed garlic cloves 1 1/2 to 3 cups brown sugar 4 tsp cumin 4 cups Dr Pepper 2 to 4 T. molasses 1/2 tsp salt pepper to taste Place all ingredients (except pork) into LARGE crockpot. Stir. Place pork into crockpot, turn over so it is covered in the sauce. I turned my roasts every hour, so one side wasn't out of the sauce all day. Cook on low for about 8-9 hours. Pull apart with fork when done cooking, letting the meat sit in the sauce. I used about 6-7 pounds of pork roast (the ones you can buy at Costco for $2/pound) and 3 cups of the brown sugar (I wanted it sweet!). I used caffeine free Dr. Pepper, too. Mmm, mmmm, so yummy! Be warned, this makes A LOT. Perfect for a large crowd, or freezer the leftover for later meals. Serve this any way you want, we did it with tortillas and hamburger buns (will post my recipe).