Homemade Barbecue Sauce

I wanted to make some chicken sandwiches, and my usual "recipe" is to put some chicken breasts in the crockpot and dump in some bottled bbq sauce.  (Sometimes I get fancy and slice some onions and grate some carrots in there too.)  But there are many reasons to not use bottled bbq sauce, the most important of which was I only had a few drips left in the bottle.  So I looked online and, oh my, people have very strong feelings about barbecue sauce.  I'm pretty sure this particular recipe is heresy so no offense intended to the believers, but it met my criteria:  it used what I had around and was only slightly harder than dumping in a bottle.

I liked the flavor, it was much less sweet than the bottled version so it worked well to use as an ingredient in a dish rather than a condiment.  If I wanted to make it to use as regular bbq sauce, I would probably want to sweeten it up and use tomato paste/less tomatoes not sure what proportions--this was really watery.  Also, it would need to simmer to melt the sugar and get all the flavors mingling, I didn't do that since it was going in the crockpot.

1 15oz can tomatoes (I used diced, drained off what liquid I could, then used an immersion blender to puree it.  I'm sure other types of canned tomatoes would work, perhaps better.)
1/2 c molasses (this gave it a bitter flavor, which I liked but you might want to start with less if you aren't sure)
1/4 c brown sugar
3 cloves garlic, minced
3 T Worcestershire sauce
3 T white vinegar
1 1/2 t smoked paprika (alternately I saw a couple recipes calling for chipotles, which would also give a smoky flavor with some extra kick)
3/4 t pepper
1/4 t onion powder
1/4 t seasoned salt

I used 5 chicken half breasts for this amount of sauce.  Also, I didn't measure with actual measuring cups and spoons--everything is to taste!

Pumpkin Pie Oatmeal

I've been trying to eat more filling breakfasts to make it through until lunch.  I've been experimenting with some different oatmeal recipes just for variety.  Overnight oats are convenient, but cold.  Overnight slow cooker oats are warm, but then I have to wash the crockpot.  Baked oatmeal I thought would be interesting...but it is just oatmeal.  And the biggest problem was I was starving while waiting the 35 minutes it needed to cook and I ate a brownie.  The oatmeal turned out yummy, but I could have made it in the microwave and skipped the brownie--that would have been a better plan.

So what I discovered worked best for me (both logistically and taste-wise) was to make a batch of my favorite oatmeal, then keep it in the fridge and warm up a serving every morning.  It was fun trying some different flavors from recipes, but one of them tops them all.  Pumpkin pie.  I based it on this recipe but wanted something warm.

1 c steel cut (or any kind--enough for 4 servings) oats
1 15-oz. can pumpkin
1/4 c chia seeds (optional)
1/4 c maple syrup, or to taste
2 T pumpkin pie spice, or to taste
milk
walnuts

Make the oats according to package directions.  When finished cooking, remove from heat and add chia seeds and some milk and stir well to prevent them from clumping.  The chia seeds will absorb liquid, but you can make it whatever consistency you like.  Add the pumpkin, syrup, and spice and mix to combine.  Add more milk if necessary.  To serve, sprinkle with walnuts.  When reheating, I usually add more milk.

Chicken Tortilla Soup

Oh how I love soup.  Oh how my family does not.  Sometimes they just have to suffer.

Most of the time I make this in the crockpot, I just cook the chicken in there by itself for awhile and then shred it and add everything else except flour/water and sour cream that I just add at the end.  Crockpots and soups are forgiving like that.

1 medium onion, chopped

2 garlic cloves, minced

2 T vegetable oil

4 oz can green chilies

15 oz can stewed tomatoes (Italian style or add 1 t oregano)

4 c broth

1 t lemon pepper

2 t Worcestershire sauce

1 t chili powder

1 t cumin

1/2 t hot sauce

4 T flour

1/2 c water

1 lb skinless boneless chicken breast, cut into cubes

1/3 c sour cream

salt and pepper to taste

tortilla strips (1/4 inch strips baked 10 min in 400 degree oven) or tortilla chips

cilantro, optional

white beans, optional

In a large saucepan, cook the onion and garlic over moderately low heat for 5 minutes or until onion is soft.  Add chilies, tomatoes, broth, and spices.  Simmer for 20 minutes.

In a small bowl, combine flour with water and whisk it into the soup.  Bring back to a boil and simmer for 5 minutes.  Add the chicken and simmer for 5 minutes until cooked through (this does not seem long enough to cook chicken??  The last several times I've made it in the crockpot so I don't remember how it turned out for me making it this way.  Goes without saying, thoroughly cook your chicken people.)  Add a drained can of white beans if desired and warm through, stir in sour cream, salt and pepper, and garnish with cilantro and tortillas.

Broccoli Cheese Soup

My very talented friend (I was about to say baking friend but realized this wasn't a baking recipe, then was going to say baking/cooking friend, then realized she is also really talented in so many other areas but I couldn't really say baking/cooking/teaching/crafting/home improvement/diy/decorating/everything talented friend, so I shortened it to very talented friend) recreated this recipe for her son from his favorite Panera soup.  I was tricked into going to Costco and had accidentally bought a gigantic bag of broccoli (long story) so decided to put it to use in this recipe.  I fudged a little on types of cheeses and spices because of what I had on hand.  I tasted it.  I did not share it with anyone.  Not out of selfishness of course.  It is just that I was recovering from a cold at the time at is was just so warm and comforting and delicious.  I seriously ate it for breakfast one morning because it was the only thing that sounded good.  Next time I make it I might not share it either.  Not out of selfishness of course.  I'll have to come up with another good reason.

http://iamswitzerland.blogspot.com/2013/09/panera-style-broccoli-cheese-soup.html

I double or triple it, and adding cooked quinoa is an easy way to make it heartier.

Brazilian Cheese Bread

My 7 year old tasted Pao de Queijo at a school "Cultural Celebration" and couldn't stop talking about it.  I promised him I would make some.  I even found a simplified version that bakes in mini muffin cups instead of having to roll them individually into balls.  Then I spent the next few weeks unsuccessfully trying to find tapioca flour at a store I go to.  I finally had to make a special trip to Whole Foods just to get it, but he is happy to have his Pao de Quijo.  I personally did not really enjoy the glommy texture, I would prefer just typical cheese biscuits or something, but since it is now a favorite of the kids I had better keep track of the recipe!  We made it with queso fresco, very mild flavor.

Chicken Tikka Masala

My sister recommended this recipe and it was pretty delicious.  I grilled it outside to save washing a pan.  The kids didn't like it (although my sister's kids do) but my husband and I liked it a lot.  I'm not sure what to think about the loads of heavy cream in it.  In fact, I try not to think about it because it is really yummy.  My brother came over and made roti, an Indian bread that his fiance taught him how to make, but it would also go well with pita or naan bread.

Pozole Verde

My son said he wanted to try pozole.  So I found this recipe and made it.  (I used boneless skinless chicken breasts, added pepitas to the tomatillo sauce, and used half the peppers called for in the recipe.)  It was tasty stuff!  It was fairly simple even though sort of a lot of steps, and lots of different ingredients that I don't usually have on hand.  So not something I could throw together last minute, but one I'll definitely plan on making again.  Now my son wants to try red pozole.

Dinner in a Pumpkin

I tried this several years ago and it did NOT work, but for some reason felt the urge to try again this year.  Google "dinner in a pumpkin" and you'll find a zillion different versions.  I sort of took what I wanted from several of them and opted to make my own sauce/gravy instead of using cream of yucky soup.  It worked this time and although not exciting it may be a fun Halloween tradition.

1 pumpkin (maybe 5 lbs?)
1 lb sausage
1 onion
1 green pepper
1 red pepper
2 cloves garlic
butter
flour
1 c broth
1 c milk
salt and pepper to taste
2 c cooked rice (I used brown)
feta

Preheat oven to 350.  Cut the top off the pumpkin and scrape out the seeds (an ice cream scoop works really well).  Brown sausage in a skillet, drain fat, and put browned sausage in the pumpkin.  Dice the vegetables and saute them until soft in the same skillet the sausage was in.  Add them to the pumpkin, too.  Add the rice and stir the contents of the pumpkin so it is evenly distributed.  (You'll want to leave some head space in the top of the pumpkin, a couple inches maybe.)  In the same skillet, melt the butter and scrape the carmelized bits off the bottom.  Add a few tablespoons of flour and cook for a minute.  Add broth and whisk until thickened and bubbly.  Add the milk and warm through.  Add salt and pepper to taste.  Pour the gravy over the pumpkin contents.  (The pumpkin will release lots of moisture as it cooks, so it doesn't have to be super wet.)  Put the top back on the pumpkin, but the whole thing on a rimmed cookie sheet (it will leak I promise), and put in the oven.  Cook for 2-3 hours.  (I cooked it for 2 1/2 hours and it was very done.)  It is very hot when cooked, so remove from oven and take the top off and let it cool somewhat before serving.  Serve by scraping the pumpkin flesh with the filling.  We ate it, and it was okay, it was pretty bland so we added salt and pepper at the table (I never salt my food so you know it was really bland), but when I ate the leftovers I noticed a block of feta cheese in the fridge.  I crumbled some on top and suddenly YUMMMM.  So this recipe needs a little jazzing up, maybe more onions/garlic and figuring out some additional spices.  And definitely keep the feta.

Farro and Roasted Vegetable Salad (a la Pasta Pomodoro)

Before I forget...

I've made this recipe a few times, and always have to re-remember it each time I do.  I ate a farro and roasted vegetable salad at Pasta Pomodoro a few years ago and loved it.  It isn't always on the menu when I go, maybe it is seasonal?  Anyway, I'm sure I'm not remembering it correctly, but this is at least a start.

Farro can be expensive, but a little bit goes a long way.  It is a very hearty and filling grain, so makes this salad a perfect main dish.  (The first time I ate it, I added shrimp to make sure it filled me up, and of course it was delicious but completely unnecessary.)  If you can't find or afford farro, substitute any grain like rice, quinoa, barley, cracked wheat, even couscous.

1 c farro, cook according to package directions

While still warm, toss with vinaigrette:
1/4 c balsamic vinegar
2 T olive oil
1/2 clove garlic, minced or pressed
1 T maple syrup

Roast vegetables at 400 tossed with olive oil, salt and pepper.  Try to keep them separate since some things cook faster than others, some will be done in 20 minutes, others 30-40.  Take them out when they start to brown.  (Alternately, you can grill them.)

1-2 zucchini, sliced into half moons
1/2 red onion, sliced
1 red pepper, sliced
1 lb. asparagus, cut on the diagonal

Toss farro with roasted vegetables and kalamata olives, top with shaved parmesan cheese.

I think the original salad I ate might have had sun-dried tomatoes in it.  Many recipes with roasted zucchini also have roasted eggplant, so maybe this one did, too, but I can't remember this one having eggplant.  But I'm sure the vegetables are very interchangeable.

Serve cold, warm, or room temperature.

Apple Cheddar Grilled Cheese

Ok, I admit no one liked these Apple Cheddar Grilled Cheese sandwiches except me, but I reeeeeeaaaaalllllly liked them.  I didn't think I liked arugula, but guess what I love it.  

Potato and Leek Chowder

My cousin started a cool website called Rainbow Delicious that has links to recipes and then she compiles a shopping list for you.  Huge timesaver.  HUGE.  And some of the recipes are huge winners, too.  Here was a delicious one for Potato and Leek Chowder, just don't think you can leave it on low while you get some things done and it won't scorch.  Because it does.

Pumpkin Waffles

My biggest issue with pumpkin recipes is they don't have enough pumpkin.  So I spent some time searching and found this recipe had the highest pumpkin ratio.  Since the pumpkin and spices darken the batter, it took a couple tries to realize I needed to cook them longer.  And I liked the counter-intuitive advice to let them cool so they are crispy and flavorful.  Yummy!

Pumpkin Pie Spice

I love love pumpkin pie.  And of course they all taste different, and I like mine the best.  I think it is because of the spices.  Some are cinnamon-y, some use allspice, some are anti-cloves.  So this is the spice combination that I enjoy.  I use it in pumpkin bread, pumpkin waffles, pumpkin smoothies, etc. too.

4 parts cinnamon
1 part nutmeg
1 part ginger
1/2 part cloves

Mix, store in airtight container, use liberally (or as indicated in recipe) for yummy pumpkin treats!

The first time I made it with teaspoons and it was gone too quick.  The next time I made it with tablespoons and that may have been too much!

Vegetarian Chili

So it has been awhile. During my absence, I've decided to eat less meat. Long story that I'll share sometime. I've tried all kinds of wonderful vegetarian recipes and I've loved focusing on nutritious tasty vegetables now that I don't have to think about meat. It really is freeing, and I was surprised to find I don't miss meat at all.

Last week I got a craving for a vegetarian chili. Don't search for a recipe online. There are approximately 19 bizillion so it is virtually impossible to figure out which would be the tastiest. After reading about 6 of the 19 bizillion recipes, and using what I had around, this is what I came up with. Simple to throw together, surprisingly tasty.

1 onion, diced
1 celery stalk, diced
1 red bell pepper, diced
1 green bell pepper, diced
2 small zucchini, diced
8 cloves of garlic, diced
1 28oz can stewed tomatoes
2 15 oz cans black beans
1 15 oz can refried beans (weird, yes, but I ran out of other canned beans and actually it helped to thicken the chili)
1 heaping T chopped chipotles in adobo (I freeze the rest of the can to use in other recipes)
2 t chili powder
1 t cumin
1/2 t coriander
1/4 t ginger (I couldn't taste this, but a few different recipes called for it so maybe next time I should add more and/or use fresh to see what this ginger-in-chili business is all about)
cilantro

In a large stockpot with a little olive oil, saute the vegetables until soft. Add them in order since the onions need more time than the zucchini. Add everything else with some water if needed and simmer for 30 minutes. (That is how long it takes to whip up some cornbread---mmmm.) Top with some chopped cilantro.

Something I've discovered now that I don't eat as much meat is getting the right spices or flavorings can make or break any recipe. If you don't have meat to add flavor, you will end up with something boring and unsatisfying unless you replace it with something else interesting. In this chili, I'm pretty sure it is the adobo. I can't handle too much heat, but this had a little kick with a nice smoky flavor. Isn't it great that you can eliminate meat with just a tablespoon of the right flavors? Even if you like eating meat you have to admit that preparing and handling raw meat isn't in your top ten of favorite things to do.

Zucchini Breakfast Casserole

A couple weeks ago I had to take a dish to a potluck. All I knew was whatever I took it had to contain zucchini. The flavors of this recipe I found are not particularly unique, but they made a tasty casserole AND used three whole cups of shredded zucchini! I used cottage cheese instead of ricotta (just cuz I'm a cheapskate), but I think that is the only substitution I made.

Pork 'n' Rice

My mom made this a lot when I was growing up. It is something easy to make in the crockpot, but she always used whatever cheap (which means full of greasy fat) piece of pork she found on sale. She'd drain the fat, but since that is a messy process that still ends up with lots of fat in the food, I usually opt for better pieces of pork. This time I used a pork tenderloin that was marinated with barbecue sauce because it was buy one get one free. Other times I've used pork chops, sometimes leaving the portions whole instead of shredding. Growing up we called this "pork'n" that we put on top of the rice.

2 onions, sliced
6 carrots, cut into bite size pieces
pork, maybe 2 lbs?
barbecue sauce

Layer everything in the crockpot and cook on low for 5-6 hours. Shred the pork and stir everything until well combined. Serve over rice.

Korean Beef Barbecue (Bulgogi)

I actually got a "WOW! This is really good!" from the pickiest eater--my husband. At first I thought he was being sarcastic, but he really meant it. I liked that it was easy to prepare ahead of time and then just throw it in a skillet while the rice cooked.

5 T soy sauce
3 cloves garlic, crushed
1 inch fresh ginger, peeled and finely chopped (I was out so used powdered, I'm sure it will be better when I use the real thing)
2 T sesame oil
4 green onions, sliced
1 T toasted sesame seeds
2 lbs. sirloin steak, sliced very thin
red leaf lettuce
short grain sticky rice

Combine marinade ingredients. Separate steak slices in a bowl. Pour in marinade and mix until meat is evenly covered. Cover and refrigerate 2-24 hours. Cook meat thoroughly in a large skillet. Serve with sticky rice and whole lettuce leaves, wrapped taco-style.

Tortilla Española

The other day I was thinking about flan. mmmmm. And that led me to think about tortilla española. And that led me to think, why did I not make this with my 10 pounds of potatoes?!? So I had to go buy more potatoes just to make this. It is a very simple dish, so you may wonder why I get so excited, but I totally love it. I'm not sure if it is for the taste or the nostalgia.

I looked at some recipes, and most of them called for baking potatoes. Where I lived in Spain, I only ever saw people use red potatoes, for anything, not just for tortilla. Probably any kind of potato works. This is a staple in Spain, everyone eats it all the time, for lunch, dinner, snacks, and tapas (appetizers). There are also plenty of variations like with onions, green peppers, or chorizo, but just the plain old eggs and potatoes is what every kid eats at home everyday.

Be warned, this is a very oily recipe. Not exactly healthy (although it is olive oil, could be worse) but filling and soooooo yummy. This time I experimented with roasting the potatoes and that worked, although if you want authentic don't even think about it. I also tried leaving the peels on, and it was still good, but I don't think I'll do that next time. You can also adjust the egg:potato ratio to your preference, as well as the thickness of the tortilla. Some restaurants pride themselves on the thickness of their tortilla, but it is easier to make sure your egg is cooked through if you keep it relatively thin.

Tortilla Española

7 red potatoes (or 4 baking potatoes) peeled and cut into bite-sized slices
5 eggs
olive oil
salt

Cook the potatoes by roasting, drizzled with olive oil, for 45 minutes in a 400 degree oven, or to be authentic fry them in about 1/2 inch of oil. When cooked through, drain them on paper towels and salt generously. Beat the eggs in a large bowl and put the potatoes in. Mix the together well and let them sit and hang out together for a few minutes. Heat a skillet coated with olive oil to medium high, then add the egg and potato mixture. Flatten it so it evenly covers the bottom of the pan. Turn heat down to medium low. Cook and shake the pan every minute or so to make sure it isn't sticking. When you can see that it is starting to hold itself together and is lightly browned on the bottom (not that you can check very well), put a plate that fits just inside the skillet upside-down on top of the tortilla. Flip the plate and skillet together so tortilla is on the plate . (I do this over the sink because I always drip oil all over the place. Starting fires on the stovetop no es una buena idea.) Heat the skillet again, adding more oil if necessary. Slide the tortilla back into the pan to cook the second side, again shaking every minute. When done, slide the tortilla onto a plate. Cut into wedges. Eat hot, cold, or room temperature.

My favorite ways to eat tortilla:
1. with alioli, which is basically garlic mayo. You can make a super easy fake version by crushing a garlic clove and adding it to 1 c mayo. Let it sit in the fridge for flavors to mingle, then serve yourself a blob to dip your tortilla in.
2. on bread like a sandwich. Pan del dia is what they call it there, and it is fresh and crusty, kind of baguette style. You can even spread some alioli on it too.
3. my very favorite! with sliced bananas on top. Don't knock it til you've tried it. If you think it is crazy, then the Canarios are crazy, too. Of course their bananas are fresh and sweet since they grow them there, but American bananas (or wherever they are shipped here from) are better than nothing.

Jen's Spaghetti Sauce

Like forever ago, my friend Jen commented on this blog with her recipe for spaghetti sauce. The only problem is since it is in the comments, I can never find it! Since the point of this blog is to keep track of recipes, here it is in its own post with its own title.

When I made it, I used onions, too. I also chopped things up a bit with an immersion blender at the end, thought the kids would prefer it that way. We didn't do the spaghetti squash although that sounds delicious. It tasted better the day after I made it.

Oh, and weird but here the Senter Rd. Costco has the tomatoes, but not the Almaden one.

Buy a #10 can of diced tomatoes from Costco. Chop a couple carrots, celery stalks and zucchini. Sautee them in a little olive oil in a large pot and add a bit of garlic toward the end. When they are done, dump in the tomatoes and sprinkle some italian seasoning. Bring to a boil, then reduce to simmer for a couple hours until the liquid has cooked off. Serve over spaghetti squash instead of pasta. I cook the spaghetti squash in the microwave by piercing it with a fork and cooking for about 8-10 minutes. Then you can cut it open and scoop out the inside. This is a big hit in our house and makes lots of leftovers.

Chicken Pot Pie

I'm sure there are a million variations of this. I haven't even made it in forever since things with a cream sauce aren't very healthy. But I needed a dinner, hadn't planned ahead so had to make due with what I had around, and this is what happened. My husband said, and I quote, "This is great!" 7-yo asked to taste it, and then announced, "MMmm, I like this." 5-yo asked for some, surprisingly enough, but didn't eat it. 3-yo mostly just ate the biscuits off the top, but not too bad for something that I had to throw together.

I usually make this with cornbread on top, but I was out of cornmeal. Actually this cooked better because there were spaces in between the biscuits. Maybe I can try doing blobs of cornbread next time, see if that works.

1-16oz. bag frozen mixed vegetables, cooked and drained
1 chopped onion
1/4 c butter or Smart Balance
1/3 c flour
1/2 t salt
1 t sage
1 t marjoram (or at least what I think is marjoram from my herb garden, I'm not sure though)
pepper
2 c chicken broth
3/4 c milk
3 c. cooked chicken or turkey, cut into bite size pieces.
1/4 c parsley, chopped

Biscuit topping:
2 c flour (I used part whole wheat)
1 T baking powder
2 t sugar
1/2 t cream of tartar
1/4 t salt
1/2 c canola oil (or make it authentic with butter)
1 c milk

In a saucepan, melt butter and saute onions until tender. Stir in flour, salt, sage, marjoram, and pepper. Add chicken broth and milk all at once, and stir until thickened and bubbly. Stir in vegetables, chicken, and parsley. Pour mixture into a 9x13 pan.

Mix the dry ingredients for the biscuits. Then add oil and milk, and stir as little as possible. (We are cheating with the oil here, so you don't want to push your luck by beating the batter.) Spoon mounds of batter on top of HOT chicken mixture.

Bake at 400 for about 20 minutes, or until biscuits are golden and chicken mixture is very bubbly.