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Wednesday, August 24, 2011

Bring on the Heat!

I love trying different hot sauces.  We always have sriracha on hand, but I've been wanting something with a different flavor.  Not just heat, but flavor.  We came across this sauce years ago, but it cost too much to order.  So I attempted to make my own.  I love the flavor, and the heat.  But be careful, once you start eating this, you'll keep wanting more :)

Habanero Hot Sauce
adapted from simplecomfortfood

2 medium size tomatoes (quartered)
1 large carrot (cut into 1/4 inch rounds)
1 medium onion, sliced
3 cloves of garlic, smashed
olive oil
8 habanero peppers, stemmed (I used about 10 small)
2 tsp salt
1 TB turmeric powder
1/2 cup fresh cilantro
3/4 cup cider vinegar
1 TB sugar
*Preheat oven to 425 degrees.

*Combine the tomatoes, onions, garlic, and carrot on a baking sheet and drizzle with olive oil and sprinkle with salt and pepper.  Roast for about 15 minutes, or until the veggies are soft.

*Place the remaining ingredients in a blender along with the roasted veggies.

*Puree until well blended.  Taste, and add more salt or sugar if needed.  

*Allen and I ate this straight up with tortilla chips.  It has a nice sweetness to it when you first taste it, but then the heat slowly comes on.  Delicious!


*This post is linked to

What's Cooking Wednesday


Miz Helen’s Country Cottage

Saturday, August 20, 2011

Spinach and White Bean Dip

One of the best ways for me to get my kiddos to eat their greens is to make spinach and white bean dip.
This recipe makes quite a bit, but you could easily cut it in half.

Spinach and White Bean Dip

1 lb bag dried great northern beans (cooked according to package directions)
16 oz bag fresh spinach
4 cloves of garlic
1 - 2 TB ground cumin
juice from 1/2 - 1 lemon 
1 TB balsamic vinegar
olive oil
water (if needed)

*Heat some olive oil in a large sauce pan over medium/high heat.  Add the garlic and spinach.  Cover and cook until spinach is wilted, stirring occasionally.  

*In a food processor, add your (drained and cooked) beans, cumin, lemon juice, vinegar, and salt.  Add the cooked spinach and blend until smooth.  If it seems too thick, add a little water, and drizzle in some olive oil while it is being blended.  Adjust the taste by adding more cumin, salt, vinegar, etc.



*This post is linked to:

It's a Keeper

Wednesday, August 17, 2011

Pork Vindaloo

I've been craving curry the past few weeks.  If I could,  I would just head over to Los Gatos to my favorite restaurant, Tandoori Oven, weekly.  In the mean time, I TRY to do what I can in my kitchen.  

Goan-Style Pork Vindaloo
(adapted from Jamie Oliver)

2 lbs diced pork
2 large onions
2 in. fresh ginger root
8 cloves garlic
2 (14 oz. cans) diced tomatoes
2-4 fresh green chilies (optional)
2 1/2 TB ground coriander
1 1/2 TB paprika
1/2 tsp ground tumeric
3 tsp chili powder
1 1/2 tsp curry powder
1 1/2 TB ground cumin
2 cups chicken broth
2/3 cup coconut milk
1/2 cup cider vinegar
olive oil
kosher salt
freshly ground black pepper
cilantro (to garnish)

*Preheat oven to 350 degrees.

*In a mixing bowl toss the diced pork with the cumin, coriander, paprika, turmeric, chili powder, and curry powder.

*Heat an ovenproof saucepan over medium/high heat and add several tablespoons of olive oil.  Add the pork and brown on all sides (I would do this in two batches).

*While the pork is browning, finely slice one of the onions and put aside.

*Quarter the other onion and place in the blender with ginger, garlic, and chilies (if using).  Blend to a paste.

*Remove the browned pork from the pan and put aside.  Add some more olive oil to the pan and add the sliced onions along with the pureed onion mixture.  Cook for about 5 - 10 minutes, or until the onions have softened.

*Add the diced tomatoes, cider vinegar, and several pinches of salt and pepper.  Stir in the browned pork (plus any of the juices that have released), and the chicken broth.

*Bring to a boil, cover, and place in preheated oven for 1 1/2 hours.

*Remove from the oven and stir in the coconut milk.

*Return to a simmer, cover, and put back in the oven for another 20 minutes.  Remove from oven and serve over rice.  Top with cilantro and extra chilies.  This dish is supposed to be spicy, but I left out all the chilies so the children wouldn't have a problem eating it.  I love spicy food, so I kicked mine up with a good helping of Sriracha.  The only thing missing was some warm garlic naan.



This post is linked to:

Saturday, August 13, 2011

Roasted Cauliflower With Curry and Cumin

I've been on a roasting kick lately with my veggies.  I've never cared for cauliflower, until I roasted it with curry and cumin.

It is so tasty, I could eat it for dessert :)

Roasted Cauliflower With Curry and Cumin

*Preheat oven to 425 degrees.
*In a large bowl toss together cauliflower, olive oil, curry powder, cumin, and salt.
*Place on an oiled, rimmed, baking sheet.
*Place in oven for about  35 - 40 minutes.

Jam Hands

Thursday, August 11, 2011

Homemade Caramel Corn

It's been sooooo long since I posted a recipe! 
I've been making a list in my mind of all that I want to post, and with the kiddos starting school on Monday I'm hoping I can make posting part of my routine again. 

Here is a simple recipe for caramel corn I found.  It is sooooo delicious and very easy to do.

Homemade Caramel Corn
adapted from thehappyhousewife

12 cups air popped popcorn
1 stick butter
3/4 cup brown sugar
4 TB corn syrup
1/2 tsp vanilla
1/4 tsp baking soda
non-stick spray

*Preheat oven to 300 degrees.

*Line two rimmed cookie sheets with foil and coat with non-stick spray.

*Place your popcorn in a large bowl.

*Melt the butter on the stove top.  Add the brown sugar and corn syrup.  Stir until the mixture come to a boil.  Stop stirring and let boil for 5 minutes.

*Remove from heat and mix in the vanilla and baking soda.

*Pour over the popcorn and mix thoroughly so the popcorn is well coated. 
     HINT: coat two rubber spatulas with non-stick spray, it will be much easier to mix.

*Divide between the two cookie sheets and place in the oven.

*Bake for 30 - 40 minutes, rotating pans every 10 minutes.  If the caramel corn is not cooked long enough it will be chewy and it needs to be crunchy.  If the popcorn is chewy after it has been cooled, you can put it back in the oven to crisp up.

*Remove from oven, cool, and enjoy!

Tuesday, July 26, 2011

Help Us Raise $ for the PRC!

Aaliyah, Isaiah, Isaac, Asher, and Zoey will be walking in the Walk for Life this year! It benefits the Pregnancy Resource Center - a local nonprofit that offers vital, life-affirming services to local women and their families. Even a donation of $5.00 or $10.00 will go a long way!  Thank you for your support!

Click the link below to donate online!

Thursday, October 14, 2010

Whole Grain Buttermilk Pancakes

Pancakes are one of our favorite meals for dinner.  I love making them, and the children always have to make their own Mickey Mouse pancakes, with chocolate chip eyes, nose, and mouth.  Allen likes it when I add fresh sliced banana to his with freshly grated nutmeg on top.  This recipe makes A LOT!  I like to freeze the leftovers so when the children want pancakes in the morning, I can just pop them in the toaster.

Whole Grain Buttermilk Pancakes

3 cups white whole wheat flour
1-1/2 cups cornmeal
1-1/2 cups wheat germ
3 tsp baking soda
3/4 cup sugar
4 tbs baking powder
3 tsp salt
6 cups buttermilk
3/4 cup vegetable oil
6 large eggs

*In a large bowl, whisk together the dry ingredients.

*In a medium bowl, whisk together the buttermilk, oil, and the eggs.

*Add the wet ingredients to the dry, and whisk  just until moistened.  Don't worry about the lumps.

*Cook on hot griddle, and serve immediately.

I love mine with peanut butter and homemade syrup.

I stack up the extras......

place in bread bags, and freeze.



*Go to Smockity Frocks for some wonderful breakfast ideas!

*This post is linked to:

Get Healthy Cheap