Cooking...

because I have to

Saturday, March 27, 2010

Southwestern Chicken Soup

Posted by The Colbys... written by Erin |

my sister gave me this recipe because I was sick of all my soups. We have soup night once a week... ya... that's not my hubby's fav, but it's my fav and ends up saving money



Serves 4 Hands-On Time: 05m Total Time: 15m

Ingredients

  • 1 12-ounce jar salsa verde
  • 3 cups cooked chicken pieces (1 small deli-counter rotisserie chicken or leftovers)
  • 1 15-ounce can cannellini beans, drained
  • 3 cups chicken broth
  • 1 teaspoon ground cumin (optional)
  • 2 green onions, chopped
  • 1/2 cup sour cream
  • tortilla chips (optional)

Directions

  1. Empty the salsa into a large saucepan. Cook for 2 minutes over medium-high heat, then add the chicken, beans, broth, and cumin (if desired). Bring to a boil, lower heat to a simmer, and cook for 10 minutes, stirring occasionally.
  2. Top each bowl with a sprinkling of onions, a dollop of sour cream, and some tortilla chips (if desired). For a soupier dish, use 4 cups of broth.


recipe from realsimple.com

Thursday, March 25, 2010

Masaman Curry Chicken

Posted by The Colbys... written by Erin |


This is from my lovely trip down to China Town to get some yummy and authentic ingredients!! BUT I'm sure you can find them in your international section right?
Ingredients:
4 TBSP sugar
1 TBSP salt
2 potatoes
1 small or med onion
1/2 C dry roasted peanuts (not salted)
2 TBSP Masaman Curry Paste ( thank you china town)
1 Can coconut milk
1 lb chicken, chopped

Directions:
Peel and cut potatoes into big chunks
Cut chicken into the same size chunks

Heat coconut milk and masaman curry paste in a pot over med/low heat and stir
stir constantly to keep the mixture from sticking. When you see the red oil bubbling up (about 5 minutes), add meat and stir to cover teh meat with curry.
add half a cup of water or enough to cover the meat.
Stew for 1/2 hour or until chicken is tender
Add Potatoes, onions, and peanuts
Let simmer for 20 minutes more. (the liquid shoudl be reduced and you should be able to see some of the chunks, but if it is very low, add a little more water)

Serve with STICKY RICE (if you can find it!) So yummy!

um... I was really proud of myself for this one. It's like ordering it in a NYC Thai restaurant, BUT it's CRAZY easy! Happy Thai cooking!





picture courtesy of...
recipe courtesy of www.thaitable.com, with my own changes

Wednesday, March 24, 2010

The BEST Oatmeal Chocolate Chip Cookies (with coconut!!)

Posted by The Colbys... written by Erin |

courtesy of Heather Herrick- the master

I told Heather that I started the "recipe" thingy on my blog and told her she was SURE to show up on there. She gave her approval and it inspired me to come home and make my FAVORITE recipe of hers so far!!... but don't worry, there are MORE and they are GOOD!

Recipe:
1 C Sugar
1 C light brown Sugar
1 C butter, room temperature, softens

cream above ingredients together (until relatively smooth, almost fluffy)

add:
2 tsp imitation vanilla extract
2 eggs

cream into mixture

sift together, then add while mixer is on low:
2 C all purpose flour (or 1/2 whole wheat flower, or all Whole wheat)
1 tsp baking soda
1 tsp salt
1 tsp baking powder

after the mixer has blended in teh majority of flour, keep mixer on and add:

2 C oats
1/2 C Coconut (YUM!)
(or 2 1/2 C oats if no coconut)

when mostly blended add:

1 bag semi-sweet chocolate chips

after the chips are added, keep mixing and add a little more flour at a time until the dough pulls from the side.
A combo of the right amount of flour and slightly chilled dough keeps the cookies from going completely flat when baked.

bake at 375F for 8-10 minutes depending on size of cookie
(just until they start getting a little golden brown on top. I like to underbake because they firm up after cooling and I prefer on the soft side, especially if you freeze some of the cookies). You will probably think they are not done, but if you want them perfect, take them out anyway and let cool.

Tuesday, March 23, 2010

Mom's Taco Salad

Posted by The Colbys... written by Erin |

courtesy of my mom who made this growing up all the time... now my husband demands it

Ingredients:
1 lb ground beef
1 med onion
1 head/bunch of lettuce (I've been using green leaf, my mom always used ice berg... we're too good for ice berg here in NYC)
1 can red kidney beans, rinsed and drained
sliced black olives
1 bunch cilantro
1 avocado

"Pink Sauce"
Cheap bottled Salsa
Sour Cream
1 tsp Cumin (to taste)

Toppings
shredded cheese (your fav. Mexican cheese)
tortilla chips



Directions:
brown beef with onion and Salt and pepper. Put done meat on paper towel to drain.
In the mean time, wash and chop lettuce, cilantro & chop avocado
To Lettuce add meat, kidney beans, black olives, cilantro, avocados and cheese

Sauce "Pink Sauce" (as we call it in our family)
- Mix 1 cup salsa with 1/2 C sour cream
Add Cumin to taste
Mix into whole salad, or let people top it themselves

Top salad with "pink sauce" and chips


It's really one of our favorite staple meals. One of the only salads the Mr. will consider as his main dish... you know how they are about soup or salad for dinner!

Monday, March 22, 2010

Our Favorite Neighborhood Pizza

Posted by The Colbys... written by Erin |


So I haven't been cooking on Mondays. I'm supposed to grocery shop on Mondays but never get motivated to do it. Also, the Mr. doesn't get home until 9pm, so what's the point right? I overheard a friend today saying that when her husband was out of town she felt liberated because she could just eat cold cereal every night! I love it.

In that spirit, for those who are in the Washington Heights Area, we order pizza from
That's Amore Pizza tonight! Check it out!

Monday, March 22, 2010

Easy Red Enchiladas

Posted by The Colbys... written by Erin |

Ok, So now I'm starting:) I made Enchiladas last night. Not super impressive at all, but it's what I made. Anyone out there interested in a very basic and handy meal??

I used ground turkey last night and it was great. Use ground whatever!

Ingredients:
1 lb Ground meat (turkey, beef, chicken)
1 med onion
garlic to taste (I use 2 fresh cloves or just some garlic salt)
sazon seasoning packets (2) (optional... I hear you can only get them in Washington Heights..hehe)
1 tbsp Cumin
1tbsp Chili Powder
1 Can re-fried beans
Corn tortillas
Enchilada Sauce- Red (I use about 1 and a half cans)
Cheese- Cheddar or mexican mix

Toppings:
Lettuce
Tomato
Sour Cream

Directions:
Preheat oven to 375F
Cook meat with onions, garlic and spices until done
add re-fried beans to your meat and mix on med heat until it's evenly dispersed through your meat
warm up your corn torillas (I just stick the whole bag in the microwave) so they are easy to work with
Add 1/2cup enchilada sauce to the bottom of your 13x9
Fill tortillas with your meat and bean mix, roll up and continue until pan is filled. I squish them in pretty good!
Pour remaining enchilada sauce (or however much you like) over enchiladas
Top with Cheese (like a whole bag, if your me... I'm a COLBY so we like cheese)
Cover with foil and place in oven on 375F for 20 minutes, uncover and cook for 5 minutes
Serve with lettuce, tomatoes and sour cream on top

easy.. and a little embarrassing for my first meal here. BUT I'm not going to pretend I'm something that I'm not. I told you... I "kinda" cook! ..ok, actaully it's really yummy:) Give it a try

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