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Aug. 31st, 2009
Lost my mind?
Aug. 31st, 2009 02:14 pmSo, because I've gotten a little bit back into scrapbooking my photographs, I remembered (or knew all along) that I really should send the predone pages I made for my cousin upon the occasion of her wedding (almost 2 *gulp* years ago). But now, I can't find them. I did a whole bunch, it took me *hours* to put them together. And they are not to be found!
I have the blank pages I haven't done anything with, and the layout instructions, AND the 12x12 book they were all going to be put into, all ready for her to stick her wedding photos onto...and I have no clue where the finished pages are.
Huh. Hmm.
I have the blank pages I haven't done anything with, and the layout instructions, AND the 12x12 book they were all going to be put into, all ready for her to stick her wedding photos onto...and I have no clue where the finished pages are.
Huh. Hmm.
Black & White Bean Chicken Chili
Aug. 31st, 2009 04:53 pmFolks, this is most awesome.
It's an adaptation from a recipe on Allrecipe.com, which featured only white beans. My adaptation came out sweet and spicy at the same time, and it was gone by lunch the next day.
1-2 cups Chopped or shredded precooked chicken (I used leftovers that were lightly salted/peppered, covered with a little honey, and cooked in the oven)
1/2 onion, diced
2 cloves diced garlic
2 tbls oil (I used canola)
1 can diced tomato
1 c. of salsa
1 can white beans--drained and rinsed
1 can black beans--drained and rinsed
chili powder
cayenne pepper
oregano
ground coriander seed
The original amounts for the spices were ~1 teaspoon for each, but I did it to taste. You know your own taste, so add however much heat you think you can stand!
Heat the oil in a pot, add the onion and garlic, let it go until the onion goes clearish. Add the spices now if you want: it flavors the oil and the onion and garlic, but I didn't do that. Put the rest of the ingredients in, in no particular order. Heat until simmering. The salsa and the can of diced tomato should add more than enough liquid. If it's too thick, add some chicken broth or another can of diced tomatoes (or more salsa!).
And that's it! Simple, yet awesomely tasty! You could turn this into a vegetarian dish by adding very firm tofu, or meaty mushrooms.
It's an adaptation from a recipe on Allrecipe.com, which featured only white beans. My adaptation came out sweet and spicy at the same time, and it was gone by lunch the next day.
1-2 cups Chopped or shredded precooked chicken (I used leftovers that were lightly salted/peppered, covered with a little honey, and cooked in the oven)
1/2 onion, diced
2 cloves diced garlic
2 tbls oil (I used canola)
1 can diced tomato
1 c. of salsa
1 can white beans--drained and rinsed
1 can black beans--drained and rinsed
chili powder
cayenne pepper
oregano
ground coriander seed
The original amounts for the spices were ~1 teaspoon for each, but I did it to taste. You know your own taste, so add however much heat you think you can stand!
Heat the oil in a pot, add the onion and garlic, let it go until the onion goes clearish. Add the spices now if you want: it flavors the oil and the onion and garlic, but I didn't do that. Put the rest of the ingredients in, in no particular order. Heat until simmering. The salsa and the can of diced tomato should add more than enough liquid. If it's too thick, add some chicken broth or another can of diced tomatoes (or more salsa!).
And that's it! Simple, yet awesomely tasty! You could turn this into a vegetarian dish by adding very firm tofu, or meaty mushrooms.
Tonight's dinner
Aug. 31st, 2009 09:14 pmDinner tonight, which got raves from Tall Boy (who rarely raves about food):
Two boneless, skinless chicken breasts lightly salted and lightly sprinkled with dried oregano and a very light sprinkling of ground coriander on both sides, then browned in a skillet with oil tempered minced garlic (for a light added taste that wouldn't overwhelm the other flavors).
Jasmine rice, and some mixed frozen veggies.
To be honest, I wasn't crazy about how the chicken turned out, but everyone else snarfed it down, and, as I said, Tall Boy kept raving about how good the chicken was. It was SO GOOD, in fact, he refused ketchup which he always uses with any meat that I cook (except taco meat).
And there you go!
Two boneless, skinless chicken breasts lightly salted and lightly sprinkled with dried oregano and a very light sprinkling of ground coriander on both sides, then browned in a skillet with oil tempered minced garlic (for a light added taste that wouldn't overwhelm the other flavors).
Jasmine rice, and some mixed frozen veggies.
To be honest, I wasn't crazy about how the chicken turned out, but everyone else snarfed it down, and, as I said, Tall Boy kept raving about how good the chicken was. It was SO GOOD, in fact, he refused ketchup which he always uses with any meat that I cook (except taco meat).
And there you go!