February 24th - Tortilla Chip Day (or Holy Guacamole!)
Mark Bittman's Guacamole from How to Cook Everything
(makes 2-4 servings)
1 large or 2 small avocado(s)
1 tablespoon minced onion or shallot
1/4 teaspoon garlic (he says it's optional; in this house it's required)
1 teaspoon stemmed, seeded and minced jalapeño or other fresh chile, or 1 tsp chili powder, or to taste
Salt and fresh ground black pepper to taste
1 tablespoon freshly squeezed lemon or lime joice, or to taste
Minced cilantro leaves for garnish
NOTE: Add one-half cup peeled, cored, seeded and diced tomato only if the tomato is perfectly ripe. (Try to find a nice ripe tomato, it's so good in this.)
February 2nd - Crepe Day
January 22nd - Blonde Brownie Day
This is the blonde brownie recipe my mom used to make. It originally came from A World of Baking by Dolores Casella. I googled it and cannot find the actual recipe. The book is available, used, through Amazon and other booksellers.
Here is the recipe:
Preheat oven to 350 degrees. Butter and flour (I just use no-stick cooking spray) a 10x15x1 inch jelly roll pan.
Combine, sift and set aside:
2 1/2 cups sifted flour
1 tsp salt
2tsp. baking powder
Beat 5 large eggs until foamy
Add the following to the eggs and beat to blend:
1tsp vanilla extract
1 lb. brown sugar
1 cup heavy cream
1/2 cup butter, melted (NOTE: you can substitute 1/2 cup milk and 1 cup butter for the cream & butter)
Add sifted dry ingredients to the wet ingredients
Add 1-1 1/2 cups chopped nuts (I don't add them for my non-nut lovin' hubby)
Add 1 cup semi-sweet chocolate chips (the recipe says "optional" but they are a must for us!)
Turn batter into prepared baking pan. Bake at 350 degrees for 30 minutes.
Cool and cut into squares. (You can freeze them at this point.) Sprinkle with powdered sugar before serving.
January 12th - Feast of Fabulous Wild Men
|Not the most appetizing picture, perhaps. But don't you wish people ate your food with this much |
enthusiasm all the time? Ooh, those short ribs were yummy!
Chinese Braised Short Ribs (you can also find the recipe here):
- 1 large onion
- 4 pounds beef short ribs
- Lemon pepper, to taste
- Garlic salt, to taste
- 2 tablespoons canola oil
- 2 cups low-sodium beef broth
- 1 packet beefy onion soup mix
- 2 (14.5-ounce) cans tomatoes with green pepper, celery and onion
- 2 tablespoons five-spice powder
Slice the onion and put it into a slow cooker.
Season the short ribs with lemon pepper and garlic salt. Heat the oil in a large skillet over medium-high heat. Working in batches, brown all sides of the short ribs. When browned, place in slow cooker on top of sliced onions.
In a mixing bowl, combine the remaining ingredients. Pour over the top of short ribs. Cover and cook on high setting for 3 to 4 hours or low for 8 to 9 hours.
(A note on this recipe: It only received three stars in the ratings. Most people raved about it. The folks that scored it lower thought the five spice seasoning was overpowering. I like five spice but used only half to make sure it would be more crowd pleasing around here. Everyone thought it was delicious, even my youngest, picky food critic loved it.)
Wasabi Mashed Potatoes (you can also find the recipe here)
- 2 pounds white potatoes, peeled and quartered
- 4 ounces sour cream
- 4 tablespoons (1/2 stick) unsalted butter
- 1/2 cup buttermilk
- 3 teaspoons prepared wasabi
- Salt and white pepper
- 3 green onions, sliced for garnish
Put peeled and quartered potatoes in a large pot, cover with cold water, and bring to a boil over medium-high heat. Reduce to a simmer and cook until fork tender, about 10 to 15 minutes. Drain and put potatoes in a large mixing bowl. With a handheld mixer on low speed, break up potatoes. Add sour cream, butter, 1/4 cup buttermilk, and 2 teaspoons prepared wasabi and whip potatoes on medium speed. Add more buttermilk until the desired consistency is reached. Season with salt and white pepper, to taste. Garnish with the remaining wasabi and green onions.
January 3rd - Three Kings Day