A couple of weeks ago I bought a George Forman grill. A friend who has one has been raving about it and, after tinkering with it myself, I decided I must have one.
Now, my crock pot thinks I'm cheating on it.
The Forman is quite useful. You can grill darn near anything on it. As time rocks along, I will post a dry rub recipe you can use for chicken or pork that translates quite nicely on the grill, Forman or otherwise. But today we're going to talk about one of my favorite single person foods: the grilled cheese sandwich.
Not only does the Forman make a mean grilled cheese, the thing is your own panini maker. You can make any combination of cool sandwiches with the device and have them be ready in 4 minutes or less. Last night, I made a grilled ham and cheese. Just buttered up two pieces of bread, slapped some ham and provolone on it and 3 minutes later had a nice hot sammie.
Yum.
Oh dear God. I just channeled Rachel Ray!
Showing posts with label Food. Show all posts
Showing posts with label Food. Show all posts
Wednesday, March 7, 2007
Tuesday, March 6, 2007
Vegetarian Tortilla Soup
I guess it's recpie week here at the Marmot Den. La Marmot had a couple of friends under the weather yesterday, so I did what you're supposed to when you have ill friends, make them some soup.
I found this recipe over at Allrecipes.com. It's quite good, but I did feel the need to tinker with it. The recipe is as follows:
INGREDIENTS
* 2 tablespoons vegetable oil
* 1 (1 pound) package frozen pepper and onion stir fry mix
* 2 cloves garlic, minced
* 3 tablespoons ground cumin
* 1 (28 ounce) can crushed tomatoes
* 3 (4 ounce) cans chopped green chile peppers, drained
* 4 (14 ounce) cans vegetable broth
* salt and pepper to taste
* 1 (11 ounce) can whole kernel corn
* 12 ounces tortilla chips
* 1 cup shredded Cheddar cheese
* 1 avocado - peeled, pitted and diced
DIRECTIONS
1. Heat the oil in a large pot over medium heat. Stir in the pepper and onion stir fry mix, garlic, and cumin, and cook 5 minutes, until vegetables are tender. Mix in the tomatoes and chile peppers. Pour in the broth, and season with salt and pepper. Bring to a boil, reduce heat to low, and simmer 30 minutes.
2. Mix corn into the soup, and continue cooking 5 minutes. Serve in bowls over equal amounts of tortilla chips. Top with cheese and avocado.
I did not use avocado, I simply got a tub of guacamole. I also used the jarred garlic. Also, a dollop of sour cream when you serve is fantastic in this soup. You could also substitute a 28 oz. can of Rotel and ditch two of the cans of chiles and be fine as well, that would save money and time. But all in all this was a great recipe, very easy and fairly fast for a soup.
I found this recipe over at Allrecipes.com. It's quite good, but I did feel the need to tinker with it. The recipe is as follows:
INGREDIENTS
* 2 tablespoons vegetable oil
* 1 (1 pound) package frozen pepper and onion stir fry mix
* 2 cloves garlic, minced
* 3 tablespoons ground cumin
* 1 (28 ounce) can crushed tomatoes
* 3 (4 ounce) cans chopped green chile peppers, drained
* 4 (14 ounce) cans vegetable broth
* salt and pepper to taste
* 1 (11 ounce) can whole kernel corn
* 12 ounces tortilla chips
* 1 cup shredded Cheddar cheese
* 1 avocado - peeled, pitted and diced
DIRECTIONS
1. Heat the oil in a large pot over medium heat. Stir in the pepper and onion stir fry mix, garlic, and cumin, and cook 5 minutes, until vegetables are tender. Mix in the tomatoes and chile peppers. Pour in the broth, and season with salt and pepper. Bring to a boil, reduce heat to low, and simmer 30 minutes.
2. Mix corn into the soup, and continue cooking 5 minutes. Serve in bowls over equal amounts of tortilla chips. Top with cheese and avocado.
I did not use avocado, I simply got a tub of guacamole. I also used the jarred garlic. Also, a dollop of sour cream when you serve is fantastic in this soup. You could also substitute a 28 oz. can of Rotel and ditch two of the cans of chiles and be fine as well, that would save money and time. But all in all this was a great recipe, very easy and fairly fast for a soup.
Monday, March 5, 2007
White Chili
It's been entirely too long since I posted a recipe or talked food. I had a potluck to go to this weekend, so I pulled out one of my all-time favorites: White Turkey Chili. It's an adaptation from several white chili recipes I've seen.
White Turkey Chili
INGREDIENTS:
- 1 lb ground turkey, browned
- 1 cup chopped onion
- 1 can chicken broth
- 2 cloves of garlic, chopped finely (you can also use two teaspoons of the jarred stuff)
- 2 tsp Cumin seed
- 1/2 tsp dried oregano leaves
- 2 -15oz cans white beans (great northern or cannellini), drained and rinsed
- 1-15 oz can of garbanzo beans
- jalapeno chili peppers, I usually use about half of one of those small cans.
INSTRUCTIONS:
In a 4 or 6 quart crock pot combine the chicken, beans, onions, chicken broth, garlic, cumin and oregano.
About half and hour before you're ready to serve, take about a cup of the liquid out and put two tablespoons of cornstarch in it and stir that up really well until it thickens. Then stir that mixture back into the chili. This gives you a nice, thick chili instead of a runny, soupy mess.
When I lived in the DC area there was a wonderful little restaurant around the corner from my office called Via Cucina. They made this really wonderful turkey chili and were the inspiration for me trying to recreate it. You can also use turkey cutlets that you've cut into bite-sized pieces and stir fried. Also, those pearl onions you get for martinis tossed into the mix make an excellent addition.
When I lived in the DC area there was a wonderful little restaurant around the corner from my office called Via Cucina. They made this really wonderful turkey chili and were the inspiration for me trying to recreate it. You can also use turkey cutlets that you've cut into bite-sized pieces and stir fried. Also, those pearl onions you get for martinis tossed into the mix make an excellent addition.
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