Italian Bread Crumbs

This is to make plain bread crumbs into Italian Seasoned Breadcrumbs

1 T. Italian Seasoning
1 tsp. garlic powder
1 tsp. salt
1/2 tsp onion powder
1 C plain bread crumbs

Menu de Janvier, Deux

• Nie's Mexican lasagna (spinach)

• Spinach artichoke paninis (spinach, tomatoes), smoothie or salad, sweet potato chips and french onion dip, kiwi fruit

• Mom's Chili w/o meat + cornbread (zucchini, green pepper, onion, celery), smoothie or salad

Twice baked potatoes, beets on this side--roasted or steamed, muffins--get pear muffin recipe from Jenn (potatoes, cauliflower, beets)

Black bean burgers, onion rings, (onions), smoothies

• Italian grilled cheese with quinoa soup, green salad (green pepper, zucchini, carrots, cauliflower, onions, celery, romaine)

• Tostadas (lettuce, tomato)

Barley Morocco (onions, celery, zucchini, bell pepper, cauliflower)

Orange tortilla soup (celery, onion, carrots, avocado), salad

Pizza Dough

This is the dough that changed me from a whole wheat pizza maker to a white pizza maker. It's just too good to give up. Recipe from The Sister's Cafe

1 c. warm water
1 tsp sugar
2 ¼ tsp active dry yeast (equivalent of one ¼ oz. pkg)
3 T. canola oil
2 ½ - 3 cups all purpose flour
1 tsp salt

Put warm water in a bowl and stir in sugar and yeast. Let proof for a few minutes, until the yeast has produced a foam on the surface of the water. Stir in remaining ingredients; mix to form a ball and knead for approximately 10 minutes. (I use a standing mixer, so I don’t have it mix this long.) Let rise in an oiled bowl for 1 ½ hours. (I am not too concerned about letting it rise this long. This time I allowed it to rise on the counter for 30 minutes and it turned out delicious. So you can cut the time if you need to.)

Shrimp Pot Stickers with Sriracha-Ginger Sauce

My family doesn't like pot stickers from a bag, but they do like the ones from PF Changs, and they loved these ones. They especially loved playing Kung Fu Panda with them.

Recipe from Everyday Foods magazine

Sauce:
1/4 C Soy sauce
2 1/2 Tbsp white vinegar
1 Tbsp Sugar
1 1/2 tsp. grated peeled fresh ginger
1 1/2 tsp sesame oil
scallion greens for garnish

Combine all ingredients and set aside.

Pot Stickers:
2 scallions
1 medium carrot
1 large egg
.5 to 1 lb large shrimp, peeled and deveined (I used cooked)
wonton wrappers (about 36)


Combine all but half of the shrimp and the wonton wrappers in a food processor. Pulse until a chunky paste forms. Roughly chop the remaining shrimp and fold into paste (I just put it all into the processor). Place a scant tablespoon of shrimp mixture in the center of the wonton wrapper. Moisten outer edge with fingertips dipped in water. Fold in half and seal the edges. Repeat with remaining filling and wrappers. Cover finished dumplings with a towel while you work.

Lightly coat a large nonstick pan with oil and heat over medium high. Cook dumplings in batches until golden brown on both sides--1 to 2 min per side (watching carefully and reducing heat if they cook too fast. When wontons are browned pour 1/2 cup of water into pan and cover, cooking until water is almost evaporated. Remove lid and cook until water is gone. Remove from pan.

Repeat cooking remaining batches. Serve with dipping sauce.

Menu de Janvier

Black Bean Soup
Eliza's Squash soup
Fajitas
Bean Curry
Pot stickers (Everyday food recipe)
Broccoli cheese soup
Crepes with veggies and goat cheese
Cornish pasties

Chile Verde Pork (For Lindsey)

Here is the Chile Verde Pork Tacos I made at Grandma's house.(Recipe from Amy Pulley)

Chile Verde

3-4 lb pork roast
1 lrg can (28 oz) green chile enchilada sauce
1 large red pepper, chopped
1 onion, chopped
1 or 2 cans of green chiles
1/2 - 1 tsp garlic powder
1/2 tsp cumin
chicken boullion to taste (about 2 tsp)

To cook the roast you could just combine everything in a crock pot, add the roast and cook all day, but I prefer to cook the roast first without the other stuff, so that I can drain off all the fat drippings and gunk. I cook my roast in the crock pot on low with about a cup or two of beef broth, with some S&P and garlic powder on the roast, for 6-8 hrs. A couple of hours before eating, combine the rest of the ingredients in a med. sauce pan and simmer, so that the veggies are soft. About an hour before serving, shred the pork, return to crock pot, and add the sauce . Serve on tortillas with beans and rice, sour cream, guacamole, cheese, etc.

Beans and Rice from Sister's Cafe (The beans are way better with the garlic :)

Garlic Black Beans

1 can black beans (drained and rinsed)

1/3 c tomato juice (or sauce or diced tomatoes work too)

2 cloves garlic, minced (1 tsp)

1 tsp cumin

2 Tb canola oil

1/2 tsp salt

2 Tb chopped cilantro

Heat oil then add cumin and garlic until garlic begins to pop. Add rest of ingredients and serve warm.

This is the rice I usually serve with it. It makes 6 cups of rice! Halve it.

Cilantro Lime Rice

6 c water

3 c rice

4 cubes chicken bouillon

4 tsp garlic, minced

1 Tb canola oil

2 Tb fresh lime juice

1/2 bunch of cilantro

1/2 onion

1 can green chilies

Blend cilantro, onion, and chilies in food processor. Bring water to boil and add all ingredients, simmer covered for 30 minutes or until rice is cooked.

Shredded Sweet Pork Salad

I use all the recipes on this Sister's cafe post even when I'm not making the Sweet Pork Salad. It includes recipes for the following:

Shredded Sweet Pork (I half the sugar and the Worcestershire)
Cilantro Lime Rice
Garlic Black Beans
Creamy Tomatillo Dressing

Green Enchilada Sauce

I'm loving this new enchilada sauce recipe from Amy. I need it here on my blog though so it's with everything else. I've used it with my new squash enchiladas, Sister's Cafe's Honey Lime Enchiladas, and now with chile verde pork.

2 Tbl oil

1/2 onion, chopped

1 lrg garlic clove, chopped

3 Tbl flour

1/4 tsp cumin

1/4 tsp black pepper

1 1/2 c. chicken broth (I use the concentrated veg. broth. Thanks again Heather!)

1 c. anaheim or poblano chilies, roasted & peeled OR 1c. canned chopped green chilies (I usually use the canned)

1/4 tsp oregano

1/2 tsp salt (I just use more veg broth, to taste, to add a little more flavor along with the salt - this stuff has been the best substitute for boullion (holy MSG!)

2 tsp chopped jalapenos (optional)

Heat oil in saucepan over medium heat. Add the onion and garlic, cover and cook for about 5 minutes to soften the onions, but not browning them. Stir in the flour and cook for 2 minutes while stirring (it will clump up with the onions, but it's okay). Gradually pour in broth, whisking constantly to prevent lumps. Add all the remaining ingredients and bring to a boil. Reduce heat to low and simmer for 30 minutes, stirring occasionally. It should be thick enough to coat a spoon - if it's too thick, add a little water. You can store this in the fridge for a week or so. It congeals when cold, but will return to liquid when reheated.