Monday, August 30, 2010

dad style omelette & toast

remember pop's skill at making these? yum.

Sunday, August 29, 2010

sweet potato enchiladas

So the blog is quickly becoming that place I store all these recipes I come up with and hope I don't forget the next time around. 

Sweet potato enchiladas used to be a staple--especially when I had everything I needed for 50 cents a can at the shops around the corner in Chicago. The UK doesn't have basic enchilada sauce or canned jalapenos in most local shops, so I've had to learn the basics of american-style mexican food. 

This is I think year 8 or so of me making these--and I made an enchilada sauce from scratch that's pretty much the tastiest thing. I pretty much cried when I ran out of food on my plate. Here 'tis:

Sweet Potato Enchiladas

enchiladas & filling
8 wholewheat tortillas
2 small/ medium sweet potatoes, diced and boiled, then drained and placed in a large mixing bowl
1 white onion, diced
1 cup or so sweet corn (frozen or canned, fresh if you can get it!)
1 large tomato, diced
1 jalapeno, no seeds, diced small
1 cup cheddar cheese (I use medium strength), or an actual mexican-style queso...
1/2 tsp salt

200 g tomato puree
2 cups vegetable stock
1/2 tsp salt
1/4 tsp chili powder
1/8 tsp oregano
1 white onion, diced small
2 small shallots, diced
1 1/2 jalapeno, no seeds, diced small
1 tbsp flour
vegetable oil

1 cup cheese -- cheddar or whatever you like

1. Combine all the enchilada filling in a bowl--first, mash the cooked, drained sweet potato in the bowl. I like to then add frozen sweet corn--it cools down the potato and brings the corn up to room temp. Add everything else, combine, set aside. You can do this while the enchilada sauce is cooking.

2. Pre-heat oven to 350 degrees. Add a tablespoon or 2 to a saucepan and heat over medium heat. Add onions, cook a minute, then add shallots and jalapeno--saute for 5 minutes or so, until it's all soft. Add another tablespoon of oil, heat up, and add tablespoon of flour and keep stirring for a minute or so, until flour is dissolved and the concoction is all bubbly. Stir in the chili powder and oregano, and stir for 30 minutes or so. Add the stock and puree and salt, and let simmer for 15 minutes. It'll thicken a bit--but if you like your sauce thinner, add up to another 3/4 cup of water or stock. 

3. spread a little sauce on the bottom of a lasagna size pan -- 11x13? You want just enough to cover. 

4. spoon filling on to tortillas--a couple large spoon fulls. Roll tortillas tight, and place seam-side down in pan. continue until you have all 8 side-by-side in the pan. If you have any extra filling, tuck it in to the ends of the of tortillas in the pan. 

5. Generously cover the enchiladas with the sauce--you want every part of the tortilla to be covered so they don't dry out. I like mine ridiculously saucy.... Cover with remaining cup of cheese. Cover pan with foil, and place in pre-heated oven for 20 minutes. Then take foil off, cook for another 10. Place under broiler for up to 5 minutes, until cheese is as browned (or not) as you like, being careful not to scorch the tortillas.

6. Let sit for at least 10 minutes, then serve--eat on their own, or with sour cream, guacamole, slices of avocado, etc. 

7. Cry at how delicious they are, and then despair if you have 4 or more people over to eat them, as you'll have no leftovers.

half a day more

it's the last bank holiday weekend in the UK. I've done so little with it. need to start packing, as it's only a few days to go until I fly back to Ohio! my last day of 'work' is Tuesday. I'm going in late, waiting on the gas inspector to come for an annual check in the flat, and the I'll basically just pop in to clean out my desk. I did really try to get the guy replacing me up to speed over the last week I had to do so--but with a two month notice period, you really lose interest in helping the people that never really helped you get this position off the ground in the first place. But that's a rant to have over a whisky and beer.

i guess i should get some laundry going. or--just wait until I'm home and can finally go to the banana republic warehouse

Sunday, August 22, 2010

sushi & sake

I'm still a seafood novice. we went with some friends to Tomoe in London, and filled up on sushi & sake, mainly. loved it. was very drunk, so I'll just let the images do the most of the talking. cannot wait to go back...

homemade tofu. by which i mean--they bring this pot full of liquid, and after 20 mins, you take the lid off and have a block of tofu. delicious. i'm hoping to learn this party trick

delicious and evil sake

why i don't remember much. my head on saturday felt chronically full of feathers. we of course met in the pub beforehand, and headed out to the pub afterward. buuuuurp.

first little fish eggs for me. yum. i love the way they pop in your mouth

smoked mackerel. yes, please!

Friday, August 13, 2010

Happy Birthdays!

My mom and Henry are celebrating birthdays today! Eat an extra slice of cake for me, please :)

Tuesday, August 3, 2010

sweaty betty

August, i've decided, is the month i finally get back into exercising, every day. i've made a motivational card for myself using

Sunday, August 1, 2010

huevos rancheros!

good morning, month of August! you should make this. it's delicious. i also downloaded the hipstamatic app for my iPhone, which I very much like. 
beef's huevos rancheros

1 small onion, diced
1 pickled jalapeño, seeded & diced
1 chopped fresh tomato
1 can of chopped tomatoes in sauce, add half can of water (or slightly less), blend
2 cloves garlic, minced
1/4 scant tsp oregano
1/4 scant tsp chili powder (ancho, chipotle...)
1/4 tsp ground cumin
4 eggs
4 corn tortillas, or whatever tortillas you need to use up
1. Sauté onion & jalapeño over medium heat 4 mins, or until they start to soften. don't brown. add garlic, oregano, chili powder, cumin and sauté another 2 mins or so. add tomatoes & tomato sauce and a bit of salt. bring to boil then simmer 10 mins or so, til it starts to thicken.

2. Make little wells in the simmering sauce, and drop the cracked eggs in. sprinkle with a pinch if salt, cover (make sure it's still simmering away) and let sit for 5 mins (will make hard yolks; if you want runny, reduce time to your liking).
3. Meanwhile, in another fry pan, heat a teeny bit of oil, and warm tortillas, 30 seconds on each side, until heated through.
4. Place tortillas on plate, spoon the poached eggs onto tortillas, and spoon out as much remaining sauce as you want on or near the eggs. you can heat more tortillas and sop up the sauce.
5. optional--add a little grated cheese, use up some leftover beans, whatever. eat. then nap.