food

Confetti Rice*: A recipe

1 lb ground beast (tonight we used turkey sausages, squeezed from their casings and crumbled)
some chopped onion (tonight it was only 1/4 of an onion)
some chopped carrot (I had a couple of handfuls of shredded carrots)
some chopped celery (2 or 3 ribs, whatever you like)
some chopped rainbow chard (I had about 1 bunch)
a bit of oil (whatever looks right)
spices/herbs (your choice! Tonight I used garlic powder, dried oregano, and a teeny bit of chipotle powder)
cooked rice (white or brown, whatever you like!)

1. Start cooking your rice (if you don’t already have some leftover in the fridge)
2. Brown the meat (with a little oil if necessary) and set aside
4. saute the onion/carrot/celery in oil with some salt,
5. when the vegetables are softened and the onion is translucent, add in your spices and herbs
6. add the chard and cook until wilted
7. stir in the cooked rice
8. nom

*one could also call this “dirty” rice, but a certain someone (E5) was quite put off by that name so we changed it.

Tomorrow: Hopefully the last Sweater Deathmatch post!

food

Banana Bread, Gluten Free

I made the most amazing banana bread today, born of this recipe from Gluten Free Girl. Mine had a basic flour blend (using the proportions she lists on that very recipe). I threw in a little almond flour for good measure and used about 5 of the frozen bananas (thawed) that I have had hanging out in my freezer for who knows how long and I used both brown sugar and white sugar. I literally dumped (well, scaled) everything into a bowl and hit it with my mixer before pouring it into a loaf pan. (One of the great things about gluten-free cooking is that you don’t have to worry about over mixing!) Then I popped it into a 350° oven until the internal temperature of the bread was about 210° (you can use the toothpick method though). In the future, I might use a little more flour to compensate for the extra liquid from the bananas, but really? It wouldn’t need much.

om nom nom!

food · holiday cheer

It’s Pi Day! It’s Pi Day! Gotta Get Down On Pi Daaaaaay!

(If you aren’t in on the reference in the title, here it is. But I highly recommend you avoid clicking on that link. It’s the worse song in the world and it will get stuck in your head forever and you will hate me. I mean it. Don’t do it. Just don’t.)

(curried chicken pot pie and cherry pie)

Happy Pi Day everyone! (That’s not a terrible song, you can click on that link. Really, it’s okay. I promise.)

food · grumble

Yogurt Fail

I tried to make coconut milk yogurt overnight last night. I used this recipe from the Crockpot Lady but when I woke up this morning, the yogurt hadn’t even thickened up. It was more like Kefir. Which is okay, I guess, but I really wanted yogurt. So I did a little googling and found one website that said I could just turn the heat back on for, like, half an hour, add some gelatin and it would be fine. Um. No. No it was not fine. It stayed too hot for too long and my yogurt broke. I don’t even know what happened to the gelatin. Now it’s an inedible mess.

Which is too bad because it smells awesome.

food

Crazy Good Super Easy Gluten Free Meatloaf (with rice!)

I haven’t made a meatloaf in a good long while for some completely unfathomable reason. Perhaps that’s why everyone thought this really easy meatloaf I kind of just threw together was so awesome. Everyone gobbled it up. Either that or we were all just really really hungry.

  • 1.25 lb package meat loaf mix (pork/veal/beef)
  • 1.5 cups cooked rice (leftover from last week)
  • 1 Tbsp Italian seasoning blend
  • 1 tsp garlic powder
  • Salt and Pepper to taste
  • 1 Egg

Smush (yes, that is a technical term) all the above ingredients together and press into an 8×8 baking pan. Squirt (another highly technical cooking term) some (gourmet!) ketchup on top. Bake at 375° for one hour. Serve with mashed potatoes, caramelized onions, and a big green salad. Bask in accolades.

PS–> I just remembered that I posted another meatloaf recipe back in October of 2009. That’s probably the last time I made meatloaf! I wonder why I waited so long. Hrm. Anyway, I opted not to put in a bunch of veggies this time, but right now I can’t recall why.

 

food

A special January Treat

Perfect, delicious, Peruvian strawberries. Thank you Trader Joe!

food

Hoppin’ John a la Jen

I hear it’s good luck to eat black-eyed peas and collard greens on New Year’s. We had ours a day late, but I’m sure whichever anthropomorphic personification in charge of Luck is okay with that.
  • 1 15 oz can black-eyed peas
  • 1 29 oz can small white beans (You could use all black-eyed peas, this is just what I had on hand.)
  • 1 lb or so of left-over pork loin w/ salsa (Cooked for dinner the night before, tradition calls for a ham bone.)
  • 1 bundle of fresh collard greens, washed and chopped
  • 1 tsp red pepper flakes (Or more. I kept it mild for the boys.)
  • 1/2 Tbsp garlic powder
  • 1 tablespoon McCormick’s Italian Seasoning mix
  • 2 15-ounce cans of tomato sauce
  • Salt and pepper to taste

Place all ingredients in slow cooker, and cook on low for about 6 or 7 hours. Serve hot with corn bread. It was AWESOME. Even the kids ate a bunch of it.

food

OMG NOM

Okay, I’ll admit it. I am not the most avid nor enthusiastic vegetable eater. In an effort to get me eating more veggies, I signed up for a produce delivery service, Door to Door Organics. We got our first box today. I couldn’t be happier, although I was rather intimidated by the collard greens. I’ve never had collard greens before. Never. Never, ever. So, I sent out a call for help via twitter and someone recommended I try Epicurious, where I found this. I decided I’d make that and toss it with some quinoa (also something I am new at) and people, let me tell you, there is only one word for how unbelievably awesome it was.

NOM.

Or maybe OMNOMNOM. I snarfed up 3 servings!

WHY DIDN’T ANYONE TELL ME COLLARD GREENS ARE SO TASTY?!?!

food · holiday cheer · Knitting

Time Flies

There are only nine days left until Christmas. Really! Today I mailed my Christmas cards, along with a package each for my parents and in-laws. Santa has been duly stocked with the presents for under our tree. We’ve watched Elf (more than once), White Christmas, The Santa Clause, The Muppet Christmas Carol, A Charlie Brown Christmas, and A Christmas Story (several times) and more holiday movies are still on deck. My iPod is loaded with a plethora of Christmas tunes (and has been since Thanksgiving) and the crafty projects have been flying to completion.

[ravelry]

All finished since the last time I blogged. A full quota of holiday spirit has been achieved. Also, latkes!

This is the best time of year. I love the short days and the long nights, the cold weather, the hustle-bustle, the gift giving, the believing in Santa, the anticipation, the corny holiday movies, the lavishly religious music. The latkes. I love all of it. This year, I offer as a special gift for the readers of Knitting Interrupted, a compilation of all the recipes I’ve posted here (I’m surprised there weren’t more, actually). So whether you celebrate Christmas or Hanukkah, Kwanzaa or Yule, or any of the other culturally significant (or otherwise) winter festivals, Happy Holidays!

food

Saturday Stoup

The other day I was chatting a friend of mine and, on a whim, I asked her what she was making for dinner. She said she had “salsa chicken” going in the crock pot and explained briefly how to make it. Unfortunately it was too late in the afternoon for me to make a crock pot meal, and my kitchen was entirely too messy for cooking right then anyway. But yesterday was one of those extremely rare days when I actually had my shit together before 10 am, so I decided to try my hand at “salsa chicken”. It turns out that I didn’t have any of the same ingredients she used on hand, so I improvised.

Everything was from Trader Joe’s (as usual) except the red salsa which was Full Circle brand from Big Y. You can use whatever YOU have on hand.

1 (16 oz?) jar green salsa
1 (16 oz?)  jar mild red salsa
1 15 oz. can tomato sauce
1 15 oz. can black beans
2 frozen chicken breasts
2 frozen chicken thighs
1/2 bag baby carrots

Dump everything into your crockpot (I used my smallish one) and cook for 8 hours on low (or until the chicken is done). Shred the chicken, serve over rice or in tortillas. As you can see, I chose the rice option. Yum! (I also tossed a couple of steamed broccoli florets into with mine for good measure). You could add a bag of corn, which is what my friend does, but my children detest corn. That’s right. My kids hate America. Whatever. Go over to my friend’s blog and bug her for her recipe if you want to try it her way. Hers might involve cheese.