Archive for March, 2009

Double-Chocolate Banana Bread

This comes from Cooking Pleasures magazine, and is my current favorite way to use up overripe bananas.  The recipe is for 1 loaf, I usually double it. Read the rest of this entry »

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Five-Spice Short Ribs; Emerald Sesame Kale

The New York times published this recipe in 2001.  If I made this dish as often as I wanted to eat it, my arteries would roll over and die on the spot, but once or twice a year it is rich beefy heaven. Read the rest of this entry »

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Surf & Turf Pasta

I think this would make a great backyard pasta salad on the grill during the summer – grill the shrimp & sausages, prepare everything else beforehand.  Yum.  The only real change I made to this was that instead of using Italian turkey sausage, I used the pork & parsley rope sausage I had in the freezer.  Oh, and I completely forgot to buy a red bell pepper, so that didn’t make it in either.  I don’t think I’ll add it back next time – this cookbook throws red bell peppers into everything whether they’re wanted or not.  Anyhow: Read the rest of this entry »

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Pulled Chicken Chili With Green Chiles

This recipe was published in the Washington Post several years ago and is one of my favorite chilis.  It’s mind-bogglingly easy, and also quick if you let the slow cooker do the broth overnight.

The toppings listed are very nice (especially olives!), but not essential.  I’ve frequently made this in the dead of winter and left off the fresh tomatoes rather than buy them out of season.  (The tomato in the broth doesn’t have to be at peak freshness – you’re going to cook the life out of it anyway.)

For the broth:

  • 1 5-lb chicken
  • 1 large tomato, quartered
  • 1 large yellow onion, quartered
  • 2 bay leaves
  • salt
  • 2 jalapeno peppers, sliced

Combine in a slow cooker with water to cover (don’t overfill!) and set on low for 8 hours, or overnight.  (Alternately, do this on the stovetop in a large pot for 1-3 hours.)  Strain the broth, reserving the chicken.  Discard the vegetables.

You will only need about 4 cups of broth for the chili, and will probably have about double that with this recipe.  If you freeze the extra you can make this again with a rotisserie chicken and it will be the fastest chili in the world. Read the rest of this entry »

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Pepper Chicken With Hummus

This is one of those recipes from Gourmet that you almost think must be a misprint, it’s so simple.  But it’s become a household staple of ours, the kind of thing we have when it’s the end of a long week and we want something comforting but not heavy, and something not requiring any specialized grocery shopping.  Here is a link to the original recipe – I don’t normally follow recipes to the letter, but this one is so simple that it really doesn’t require any improvisation.  (Okay, except for the kind and amount of peppers.  You can substitute almost any combination of sweet bell peppers in here.  My supermarket sells “rainbow packs” of red, orange, and yellow organic peppers so I usually use one of those along with a few Cubanelles.)

I have once or twice made my own hummus for this, but the Sabra Supremely Spicy is so good that I usually don’t bother.  (Until I discovered Sabra, I never bothered with store bought hummus at all, as every other brand I’ve tried has been bland and unpleasantly grainy.  If you’ve never made hummus I suggest starting with the recipe on the back of your jar of tahini paste and adapting from there to suit your taste.) Read the rest of this entry »

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