Archive for March, 2010

Huevos Rancheros

Recipe: Huevos Rancheros

Ingredients

Huevos Rancheros

Huevos Rancheros

  • 4 cups chili with tomatillos
  • 4 eggs
  • 2 tomatoes – chopped
  • 1 avocado – sliced lengthwise
  • 1/4 cup cilantro – chopped
  • 1/2 cup grated cheddar cheese
  • 4 corn tortillas
  • vegetable oil

Instructions

  1. In small saute pan add 1/2″ vegetable oil (1/2″ deep). Heat oil over medium high heat. When oil is hot add 1 corn tortilla (you can test the oil by placing a strip of corn tortilla in the oil and if it sizzles immediately – the oil is ready) and flip the tortilla after about 30 seconds – it should be golden, but not brown. When the corn tortilla is done, place it on a paper towel to absorb some of the oil – let cool.
  2. Heat up the chili in a small sauce pan.
  3. Now add two corn tortillas on each plate. Top the corn tortillas with chili, top the chili with cheddar cheese, tomato and cilantro (make sure to save some cheese, tomato and cilantro for one more layer).
  4. Cook the eggs over easy, and place the eggs on top of the corn tortillas.
  5. Sprinkle the remainder of cheese, tomato and cilantro over the top of the plates.
  6. Serve and enjoy

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Chili with tomatillos

Recipe: Chili with tomatillos

Ingredients

chili with tomatillos

chili with tomatillos

  • 5 chicken sausages – chopped
  • 1 can garbanzo beans
  • 1 can black beans
  • 1 can pinto beans
  • 1 can peeled plum shaped tomatoes
  • 2 medium sized onions – chopped
  • 1 head garlic – (mince 1/3, thinly slice 1/3, roughly chop 1/3)
  • 2 carrots – diced
  • 3 medium sized tomatillos – chopped
  • 2 medium zucchini – thinly chopped
  • 4 tbs. cumin
  • 4 tbs. smoked paprika
  • 2 tbs. dried chipotle
  • 2 tbs. driend ancho
  • 8 cups chicken broth
  • 2 beef boullions
  • 1 tomato – chopped
  • 1 avocado – sliced lengthwise

For the RICE

  • 1 cup long grain brown rice
  • 2 tbs. dijon mustard
  • 2 tsp. garlic chili sauce
  • pepper
  • 1 beef boullion
  • water (refer to directions on brown rice packaging)

Instructions

  1. Place the dijon, garlic chili sauce, pepper, water and beef boullion in small sauce pan. When it comes to a boil whisk the ingredients and add rice, cover, turn heat to low, cover and cook for 45 minutes (approximately).
  2. Place large stock pot over medium heat. Add 2 tbs olive oil and 4 tbs. butter to pan. When butter has melted add the onion, carrot and the roughly chopped garlic.
  3. When the onions are translucent, add the sliced garlic, chopped chicken sausage. Cook for 5 minutes, then add the minced garlic, cumin, paprika, chipotle, ancho, and pepper. Cook for 2 minutes, now add tomatillos, tomatoes (with juices), beans. Cook for 5 minutes.
  4. Add broth and beef boullions. Bring to boil, lower to simmer and cook for a minimum of 1 hour.
  5. At the 1 hour mark, taste the chili and adjust seasonings.
  6. Serve over the rice, top with chopped tomato and sliced avocado and enjoy.

Variations

You can swap out the chicken sausage, for pork sausage – if you’re a pork sausage lover.

Cooking time (duration): 80

Number of servings (yield): 6

Meal type: dinner

My rating: 5 stars: ★★★★★

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Recurring ear infections

Sometimes cooking for my little baby girl is fun and exciting and sometimes it’s absolutely frustrating. We had no real problems getting her to eat the earths best jar food – but at about 12-14 months it was time for me to buckle up and make her some fresh food that will help her little body out. The first thing that I tried was humus – and she loved it. The humus was even a little more garlicky than normal – and she just dove into it. She loved the idea of using a chip or pita to dip in the humus. Then I tried making a vegetable soup, paying close attention to the amount of salt that I put into the dish. I think the rule is until they’re 2 or 3 – 1 gram of sodium is their daily maximum. So i made my vegetable soup and really limited the salt added and thought that she might like textures (so I didn’t blend it). She enjoyed the soup, but not in the intended way. She enjoyed putting a bite in her mouth and sucking on it for a second, then spitting it out and throwing it on the floor. Then I decided to try to make her broccoli soup, and blended it up. It turned out grainy and she was very aware of that. The soup trickled down her chin and was quickly thrown off of her high chair table. Then someone gave her a little bit of pizza and she fell in love with cheese. Pizza, quesadillas, eggs with cheese…, she loved them all. She also still loved the earths best jar food, which is good since getting her to eat vegetables had been unsucessful so far.

At this point one thing was obvious, she loved starches. Pizza, quesidillas, bread, and a new favorite of hers – pasta. Cheese filled raviolis became a very big favorite of hers. She also liked pesto and alfredo sauce.

For about 6 straight months my daughter was getting monthly ear infections and it was very scary. She woke up shrieking and we’d take her to the doctor and they would prescribe amoxicillin. After seeing that the antibiotic was not working, and being concerned over the fact that she was ingesting so much amoxicillin it became time for changes.

The era of blended vegetable soups arrived. I decided that I would become an expert (or at least better than i am now) at making creamed vegetable soups. My main goal was to eliminate dairy from her diet, because after researching recurring ear infections, I found that a large number of recurring ear infections are due to food allergies and dairy is the most prominent.

First I started off with carrot and zucchini soup, and she loved it. Then I made a potato soup (for my wife and me i topped the potato soup with bacon and cheese – it was delicious), and she loved that as well. Then I read about how to make a proper silky broccoli soup and made my own version of it – she loved it too. I was on a roll. The last soup that I made was parsnip soup, which I had my reservations about – because parsnip has such a particular taste. She loved it too. So at this point I’ve got 4 toddler approved soups and I’m psyched. So now I don’t have to go to the jarred foods to get her her vegetables, and frankly as far as jarred food goes – a lot of the nutrients are dead because of how it was processed and how old it is.

So far so good.

12/16/2010

Here’s an update on the ear infection situation.  My daughter had 7 ear infections last year and with little sleep and frustration at not being able to make her better, we continued to do what the doctors recommended – which was antibiotics.  The pattern was very clear.  My daughter’s sleeping became disturbed, she started napping less and waking up 2 hours after falling asleep crying (sometimes normal crying and sometimes frantic).  We take her to the doctor the next day, the doctor looks in her ear and says that it looks like she’s got an ear infection (me personally – I thought that maybe they could do some further testing to see what we were working with – bacteria…?).  The doctor after looking at her for a couple minutes prescribes an antibiotic which we start giving to her.  After the antibiotic was completely used, we had 2 weeks of rest and then pattern started again.

After 6 ear infections and about half of those were double ear infections, I decided to do something that was extremely hard – not listen to the doctors.  I had been reading about ear infections from her first one and it turns out that they are quite recoverable with no antibiotics and in fact there is a lot of speculation that letting the childs immune system deal with the ear infection will help the child to avoid ear infections in the future.  We did get the antibiotic prescription filled and kept it in the refrigerator – just in case we broke.  What we found was that she only has 1-2 bad nights (waking up 3-4 times and being a little franctic).  We gave her Hylands ear ache tablets and the panic and pain seemed to melt away in about an hour.  So we had found one tool for dealing with her pain.  I cannot say enough about Hylands ear ache tablets – they are amazing.  We also started consulting with a homeopath and she recommended that we give her some Sambuca syrup twice a day (which we did – we used Vermont’s Apitherapy).  We also gave her 8 drops of the non-alcohol based nettle tincture before sleeping (which has anti-histamine properties).  After 2 days her sleep improved and after about 2 weeks her runny nose, cough… disappeared.  It was now March of 2010 and she didn’t get another ear infection until November of 2010.

No doubt that weather conditions aggravate her ear infections potential – closing the house up for winter, having less fresh air flow, having the heat on pushing dry dusty air – and also November is usually a cold season when everyone is getting sick.  We went to the doctor and got the antibiotic to have on hand – in case we broke down.  But again she went through a couple days of bad sleeping and a couple weeks of runny nose… and the ear infection cleared up.

What does this all mean?  It means do what you want with treating your children, but if you have already been down the traditional path and it isn’t working then keep in mind that letting your childs immune system fight and beat off an ear infection is not a bad thing.  Hylands Ear Ache Tablets should be in your medicine cabinet (even if you’re going to use antibiotics) – because that first night of shrieking usually happens before you have an antibiotic on hand – give you child the pills so that you can both sleep decently and then go to the doctor in the morning.

Super Sloppy Sloppy Joes

Recipe: Super Sloppy Sloppy Joes

Ingredients

Super Sloppy Sloppy Joes

Super Sloppy Sloppy Joes

  • 2 lbs freshly ground hamburger meat
  • 1 cup diced red bell pepper
  • 1 cup diced green bell pepper
  • 1 cup diced onion
  • 1/4 cup parsley – chopped
  • 1/2 cup cilantro – chopped
  • 4 cloves garlic – minced
  • 1/8 cup apple cider vinegar
  • 1/8 cup sherry vinegar
  • 1/4 cup brown sugar
  • 1 can tomato paste
  • 2 tbs smoked paprika
  • 1/2 cup orange juice
  • 2 cup water
  • salt and pepper – to taste
  • 1 loaf of bread (I used a garlic loaf of bread. Bread made with whole garlic cloves in the bread itself – my local store has this and most stores have this in the bakery department).
  • 1/2 cup parmesan

Instructions

  1. In a large stock pot add olive oil and butter over medium heat. Add onion, red bell pepper, green bell pepper and cook until the onion is translucent – about 5 minutes.
  2. Add garlic and cook for 1 minute – until the garlic smells delicious.
  3. Add smoked paprika, brown sugar, salt and pepper. Cook for 1 minute.
  4. Add tomato paste and cook for 3 minutes.
  5. Now add all the remaining ingredients.
  6. Bring to boil and reduce to a simmer. Cook for 1 hour (Add additional water if needed while it is cooking). Most of the liquid should have simmered out of the sloppy joe mixture and it should look like sloppy joes now.
  7. Add 1/4 cup cilantro and parsley and cook for 5 more minutes. Remove from heat.
  8. Slice your bread into 1 to 1 1/2 inch thick pieces. Butter both sides liberally and place in oven under the broiler. Watch bread carefully and flip when the top of the bread has browned (do not let it burn). Take bread out of the oven when the 2nd side has browned.
  9. Place 1 or 2 slices of bread on each plate and add freshly grated cheese and sprinkle cilantro over the bread and plate.
  10. Now spoon the sloppy joe mixture over the bread, sprinkle a little bit of cilantro and Parmesan over the top of the sloppy joes and you’re ready to eat.

Variations

You can omit the orange juice and just add enough water to just cover the meat mixture.

I made a spicy version of this by replacing the water and orange juice mixture with a spicy sauce I made in a blender with: 1/2 cup orange juice, 2 cups water, 3 cloves raw garlic, 1 dried ancho chili (sliced, deveined, de-seeded and roasted each side in a pan for 1 minute over medium high heat to bring out the oils) and 4 chipotle peppers.

Cooking time (duration): 80

Number of servings (yield): 4

Meal type: dinner

My rating: 5 stars: ★★★★★

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