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Recipes
Multigrain Pancakes
By convred
This batter works well in a waffle iron too
- 1 cup whole wheat pastry flour
- 1/2 cup oat flour
- 1/2 cup rye flour
- 1 1/2 tbsp brown sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 2 cups buttermilk
- 3 large eggs
- 1/3 cup butter melted and cooled a bit
Beef Barley Soup
By convred
NOTE: I didn't want to use my 10 quart stock pot-I feel like it takes too long to cook in and it cooks unevenly
- 1/2 cup (2 1/4 ounces) plus 2 tablespoons olive oil
- 4 cloves garlic, peeled and halved lengthwise
- 2 pounds beef chuck stew meat, cut into 1-inch chunks and patted dry (I increased this to 3 lbs because we like more meat!)
- 1/8 to 1/2 teaspoon freshly ground black pepper
- 4 quarts beef stock or broth
- 1/2 pound medium pearled barley, rinsed in cool water and drained (NOT THE QUICK COOK!)
- 2 yellow onion, chopped
- 4 stalks celery, cleaned, trimmed, and cut into 1/2-inch slices
- 6 large carrots, peeled and sliced into 1/2-inch slices
- 6 large potatoes, peeled and diced
- 1 teaspoon dried oregano
- 2 teaspoon dried thyme
- 2 28-ounce cans plum tomatoes, drained (I cut these up before adding)
Salted Ginger Molasses Cookies
By convred
I don't have the exact numbers, but I think I've eaten nearly a dozen of these Salted Ginger Molasses cookies over ...
- 2 sticks of salted butter, softened at room temperature
- 1 cup dark brown sugar
- 1 cup white granulated sugar, plus more for topping
- 2 eggs, at room temperature
- 3 tbsp molasses
- 1 tbsp pure vanilla extract
- 1.5 tbsp freshly grated ginger
- 1 tonka bean, grated (or 1/4 tsp each of cinnamon, nutmeg, clove)
- 3 cups all-purpose flour, sifted
- 1 tbsp kosher salt, plus more for salting
- 2 tbsp cocoa powder
- 1 tsp baking soda
- 1 1/2 tsp baking powder
Conchinita Pibil
By convred
In my latest quest to prepare a Mexican feast I opened up Rick Bayless’ Mexican Everyday
- 3 pounds bone-in pork shoulder roast
- 1/2 of a 3.5-ounce package prepared achiote seasoning (I like Yucateco brand adobo de achiote, available in Mexican grocery stores and through Internet sites)
- 3/4 cup fresh lime juice (divided use)
- Salt
- 1/2 1-pound package banana or plantain leaves, defrosted if frozen (optional), available in Mexican or Asian markets
- 1 large white onion, sliced about 1/4-inch thick
- 1 large red onion, thinly sliced
- 1/2 About 1/2 cup Fresh Hot Chile Salsa or Mexican hot sauce
Chipotle Peppers in Adobo Sauce
By convred
Put all ingredients in a non-reactive saucepan over medium heat and bring the liquid to a simmer
- 1 packed cup (2 ounces) stemmed chipotle chiles
- 2 tablespoons finely chopped onion
- 4 tablespoons catsup
- 1 teaspoon minced garlic
- 1/4 cup cider vinegar
- 3 cups water
- 1/2 teaspoon salt
Chipotle-Lime Rub (for grilled chicken)
By convred
Coat the chicken pieces with this spicy paste while the grill is heating
- 1/3 cup fresh lime juice
- 3 to 4 cloves garlic, very finely minced
- 2 chipotles (from a can of chipotles in adobo), minced
- 2 Tbs. adobo sauce (from the can of chipotles)
- 1 Tbs. ground coriander
- 1/4 cup olive oil
- Kosher salt and freshly ground black pepper to taste
MEXICAN TORTILLA AND LIME SOUP
By convred
A rotisserie chicken makes this easy, or use any leftover cooked chicken
- 2 oat bran or whole wheat tortillas
- 4 cloves garlic, peeled
- 1 canned chipotle chili in adobo, plus 1/2 tsp adobo sauce
- 2 cups cooked chicken breast, shredded (I used rotisserie chicken from the market)
- 2 Tbsp vegetable or canola oil
- 2 medium onions, finely chopped
- 3 medium tomatoes, chopped
- 6 cups chicken stock (homemade or low-sodium canned)
- Juice of 2 limes, plus the rinds (4 halves of squeezed lime)
- 1 tsp dried Mexican oregano
- 1 bay leaf
- Kosher salt and fresh black pepper to taste
- Chopped garnishes: red onion, avocado, radishes, queso fresco (or crumbled feta cheese), cilantro (some or all, optional
Bone Dust Rub
By convred
This is a spice blend I use when I'm making hamburgers
- 1/2 cup paprika
- 1/4 cup chili powder
- 3 tablespoons salt
- 2 tablespoons ground coriander
- 2 tablespoons garlic powder
- 2 tablespoons white sugar
- 2 tablespoons curry powder
- 2 tablespoons dry hot mustard
- 1 tablespoon fresh ground black pepper
- 1 tablespoon ground basil
- 1 tablespoon ground thyme
- 1 tablespoon ground cumin
- 1 tablespoon cayenne
Whole-Wheat Banana Pancakes
By convred
If you even remotely like banana bread then you will absolutely love these pancakes
- 2 cups whole-wheat flour (I use King Arthur’s organic white whole-wheat flour)
- 2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon of fine sea salt
- 1 tablespoon honey
- 2 large eggs, lightly beaten
- 1 3/4 cups milk (you can use any kind – skim, 2% or whole)
- 2 tablespoons unsalted butter, melted + butter for frying
- 2 ripe bananas, mashed
- 100 % pure maple syrup for serving
Mexican Meatloaf
By convred
Preheat the oven to 375 degrees F
- Meatloaf:
- 2 tablespoons olive oil
- 1/2 cup finely chopped onion
- 1 medium carrot, finely chopped
- 1 rib finely chopped celery
- 1 garlic clove, minced
- 1 pound ground beef
- 6 ounces soft Mexican chorizo, removed from casing and crumbled
- 1 poblano chile, roasted, peeled, and diced
- 3/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon ground cumin
- 2 eggs, well beaten
- 1/4 cup ketchup
- 1/4 cup sour cream or Mexican sour cream
- 1/2 cup dried bread crumbs
- Salsa-Glaze:
- 2 medium tomatoes, cored
- 1/4 medium white onion
- 2 garlic cloves, unpeeled
- 1 to 3 serrano chiles
- 1/4 cup brown sugar
- 1 canned chipotle chile in adobo sauce, minced
- 1 tablespoon yellow mustard
- Kosher salt