Vegetarian Bolognese over Rigatoni: Meatless Monday

    I love making bolognese sauce but I hate the high fat and calorie content in the original version.  I've been looking for a version with more vegetables and less meat when I found a totally vegetarian version.  I was a little skeptical about carrots, onions, peppers, and mushrooms being thrown into the food processor before putting them in the sauce.  I thought that the sauce might be too smooth but it turned out wonderfully.

    The vegetables are only processed until they are finely chopped but not smooth.  Then the vegetables are mixed with red wine, herbs, and tomatoes.  The sauce ends up being chunky and flavorful.  If I didn't know it was vegetarian I would have thought there was meat in it.  This is the perfect sauce to get the kids (or other picky eaters) to eat more vegetables. 

Vegetarian Bolognese over Rigatoni  (adapted from Giada De Laurentiis)
3 carrots, peeled and chopped
1 onion, peeled and chopped
1 red bell pepper, seeded and chopped
4 garlic cloves, minced
2 T. olive oil
2 t. dried thyme
1 t. fresh chopped oregano
2 t. salt
1 t. black pepper
5 oz. assorted mushrooms, chopped
2 T. tomato paste
1 c. diced tomatoes in juice
1 c. hot water
1/2 c. red wine
1/2 c. ricotta cheese

1 lb. rigatoni pasta

1/4 c. Parmesan cheese

1.  Put the carrots, onion, bell pepper, and garlic in a food processor.  Pulse until the vegetables are finely chopped but still chunky.

2.  Put the olive oil in a large skillet over medium high heat.  Add the chopped vegetables, thyme, oregano, salt, and pepper.  Cook for 6-8 minutes or until vegetables are tender. 

3.  Add the mushrooms and tomato paste to the skillet and cook for 5 minutes, stirring occasionally.  Add in the hot water, tomatoes, and red wine.  Bring to a boil and then reduce heat to a simmer.  Allow to simmer for 15-20 mintues, stirring occasionally.

4.  Add in the ricotta cheese and stir until just combined.

5.  Cook the rigatoni according to package directions.  Reserve 1/2 cup pasta water and add to the vegetable bolognese.  Stir well to combine. 

6.  Put rigatoni on a plate, add the sauce, and top with Parmesan cheese.

This post linked to: 
Meatless Mondays, Making You Crave Mondays, Mangia Mondays, Mouthwatering Mondays

Momofuku Milk Bar's Compost Cookies: Blogger's Choice!

     This week in our recipe swap was Blogger's Choice.  The blog I was assigned is Cookies on Friday.   Let me tell you how incredibly hard it was to choose a recipe from Nicole's blog.  She has such an amazing collection of cookies, cupcakes, and sweets on her blog!  I've pinned several recipes while looking but the one that ended up catching my eye was Momofuku Milk Bar's compost cookies.

      I've seen these cookies popping up a lot lately.  These cookies are like my chocolate chip pretzel cookies but on steroids.  The best part about them is that there's no set recipe for the add-ins, it's simply whatever you have on hand or want to use.  For the snack food add-ins I used pretzels, chips, and almonds because that's what I had on hand.  Then I used chocolate chips and butterscotch chips for the sweet add-ins.

     The cookies were amazing.  They were golden brown on the bottom with bits of crunchy saltiness and gooey sweet chocolate and butterscotch pieces.  The salty and sweet combination gets me every time.  My husband agreed that while they were different, they were definitely delicious.  I can't wait to try them again with different add-ins next time;  every time can be a new cookie!

Momofuku Milk Bar's Compost Cookie (adapted from Cookies on Friday)
6 T. butter, softened
3 T. applesauce
1/2 c.  sugar
1/2 c. brown sugar
1 T. honey
1 t. vanilla
1 egg
1 c. flour
1 t. baking powder
1/2 t. baking soda
1 t. salt
3/4 c. sweet add-ins (I used chocolate chips and butterscotch chips)
3/4 c. salty add-ins (I used chips, pretzels, and almonds.)

1.  In a large mixing bowl, cream the butter, applesauce, sugar, brown sugar, and honey.  Add in the vanilla and eggs and stir well to combine.

2.  Slowly add in the flour, baking powder, baking soda and salt. Mix until the dough just comes together. Do not over mix. Fold in the add-ins. 

3.  Using a tablespoon, scoop the dough onto a cookie sheet lined with parchment paper. Cover the cookie sheet with plastic wrap and refrigerate for at least an hour.   (Do not bake at room temperature!)

4.  Preheat the oven to 400 degrees.

5.  Take the plastic wrap off of the cookies and place the dough 2 inches apart on 2 cookie sheets . The cookies will puff up and spread.

6.  Bake for 9 to 11 minutes or until browned on the edges. Cool the cookies completely on the baking sheet for 3 minutes and then transfer to a wire rack.

This post linked to:
Shine on Fridays, Foodie Fridays, Sugar Me Up
Scrumptious Sundays, 

Blog Tour: No Remorse by Mary Lynn Bast

     Amber is a werewolf who always knew she was different.  She didn't have the ability to change into a wolf until well past the age most female wolves change.  Plus she's been on the run since childhood living in hotels, working in bars, and keeping herself hidden from the other werewolves of the world.

     Everything changes when Amber witnesses a car accident and finds the man trapped inside to be her teenage crush, Blake.  She saves his life but then runs from the only werewolf she trusts in the world.  He finds her the next day and they realize their love for each other and mate.

     Amber soon learns mating isn't everything she thought it would be, especially when her mate is the leader of a werewolf pack.  When a member of the pack is kidnapped but another local pack Amber must decide whether she should flee as her mind is telling her too or if she should stay with the man she loves and show their pack her special abilities.

     This book took me a while to get into but once it got rolling it was an easy read.  I enjoyed the action, the fighting, and learning about the werewolves and their pack.  There are several sex scenes in the book as well.  I enjoyed the first one but the next few were more of the same and ended up feeling stale.

      The main story of Amber choosing whether or not to stay with her mate Blake or whether to run is what kept me reading the book.  Her emotions were real and as she tried to decide she learned a lot about herself in the process.  While I enjoyed the story and liked what eventually happened in the book, I felt like the end was rushed.  A lot happened in the last 30 pages and most of it was not believable.  Many new details of Amber's life come out and there's too much filled in at the end.

     Overall, readers that enjoy paranormal stories will most likely enjoy this light, easy read.

I give this book 3 out 5 stars.

This post linked to:
Saturday Situation ,

Chocolate Covered Strawberry Cupcakes

     One of my all time favorite desserts is the chocolate covered strawberry.  The sweet, juicy strawberry wrapped in silky chocolate it better then any cookie or cake out there...or so I thought.  I was looking for a new cupcake to make for a party at my gym.  As hard as I tried to think of a cupcake I kept coming back to the chocolate covered strawberry.

     I finally thought why not combine them?  I could make a moist chocolate cupcake with strawberry frosting.  That was the initial plan but after trying to put together a recipe I wanted a strawberry middle to the chocolate cupcake.  Then I decided to go for it and put a chocolate covered strawberry on top of the cupcake.

     The result is quite possibly the best cupcake I've ever made.  The chocolate cupcake is rich and moist with a sweet homemade strawberry jam filling.  A thick, creamy, strawberry frosting is piped on the cupcake and then it's topped off with a large, juicy chocolate covered strawberry.  They not only taste delicious but they look gorgeous as well.  These are definitely a special occasion cupcake.  The ladies at the gym loved them and they were gone in no time at all!

  

Chocolate Covered Strawberry Cupcakes (a Hezzi-D original!)

For the cupcakes:

1 c. flour

1 c. sugar

1/3 c. Hershey's cocoa powder

¾ t. baking powder

¾ t. baking soda

½ t. salt

1 egg, beaten

¾ c. milk

5 T. butter, softened

2 T. applesauce

1 t. vanilla extract

For the Strawberry Filling:

½ c. sugar

1 c. chopped strawberries

1 T. water

1 T. lemon juice

1 T. cornstarch

1 T. instant pectin

For the strawberry buttercream frosting:

¾ c. strawberry puree

3 egg whites

1 c. sugar

14 T. butter

¼ c. powdered sugar

For the topping:

15 whole strawberries

4 oz. chocolate candy melts

    1.  Preheat the oven to 350 degrees.  Line 2 cupcake tins with 15 cupcake liners.  Set aside.

    2.    In a large bowl combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt.  Mix well.

    3.    Using a fork, mix in the butter until the batter is crumbly.  Stir in the egg, milk, applesauce, and vanilla.  Mix well.  The batter will be thin.

    4.     Fill the cupcake cups 2/3 of the way full.  Bake for 23-25 minutes or until a toothpick inserted in the center comes out clean.  Remove from oven and cool on a wire rack.

    5.     To make the strawberry filling combine the sugar, chopped strawberries, lemon juice, and water in a small saucepan over medium heat, stirring constantly.  When the mixture starts to boil slowly mix in the cornstarch and pectin.  Continue stirring for 3 minutes.  Remove from heat and cool in the refrigerator.

    6.    Using a knife cut a circle in the tops of the cooled cupcakes.  Gently pull a small piece off so that there is a hole in each cupcake for the filling.  Reserve the top piece of cake that was cut off for later.

    7.    Spoon a small amount of the cooled filling into each cupcake.  Place the top piece of the cupcake back on top, sealing in the filling.

    8.    To make the buttercream pour a half cup of water into a small saucepan and cook over medium heat.  Place a heat proof bowl on top of the saucepan and add in the egg whites and sugar.  Stir constantly until the sugar has completely dissolved but do not boil.

 

    9.    Immediately remove the egg whites from the heat and using a hand mixture beat on medium speed for 5-6 minutes or until the mixture has cooled and stiff peaks have formed.  

    10. Cut the butter into pieces and add them to the egg whites one piece at a time on medium low speed until the butter is incorporated and the buttercream is smooth.  

 

    11.  Increase speed to medium and add in the strawberry puree.  Mix until smooth.

    12.  Pour in the powdered sugar a little bit at a time while still mixing on medium speed until desired consistency is reached.

    13.  Pipe the frosting on top of the cupcakes.

    14.  Melt the chocolate candy melts in the microwave in 30 second intervals until they are totally melted.  Holding each strawberry by the stem, dip into the chocolate, let the excess dip off into the bowl, and then lay on waxed paper to cool.

    15.  Place one cooled chocolate covered strawberry on top of each cupcake.

This post linked to:
Full Plate Thursdays, Sweet Tooth Friday, Foodie Friday
Sweets for a Saturday,  Seasonal Inspiration,

Herbes de Provence Potatoes

     I enjoy making roasted potatoes in the oven so when I saw this recipe using Herbes de Provence, one of my favorite seasonings, I knew I had to make it this week.  The original recipe used Yukon gold potatoes, red potatoes, and purple potatoes.  Because I live in a lame, rural town, I could not find purple potatoes anywhere and had to go with plain Russet potatoes instead.

    Even though I couldn't use the potatoes specified, I immensely enjoyed this side dish.  It's so simple but with the potatoes roasted to a golden brown on the outside with a soft center they are a wonderful side dish.  The seasoning is spot on and delicious.

Herbes de Provence Potatoes  (adapted from So Tasty, So yummy)  

2 Yukon gold potatoes

3 red potatoes
2 Russet potatoes
2 t. Herbes de Provence
1 T. olive oil
2 t. salt
1 t. black pepper

1.  Preheat oven to 400 degrees. Spray a baking sheet with cooking spray.

2.  Rinse and dry all of the potatoes. Cut each of the potatoes in half length wise, then in half again length wise.  Slice each quarter into 3/4 inch pieces.  

3.  Place the potatoes in a large zip lock bag.  Add in Herbes de Provence, salt, pepper, and olive oil. Seal the bag and shake it until all the potatoes are coating with the seasonings.   

4.  Place the potatoes on a baking sheet. Bake for 20 minutes.  Remove from the oven and flip the potatoes.  Bake for an additional 20-30 minutes or until the potatoes are beginning to brown. Season with additional salt and pepper if needed.

This post linked to: 
Cast Party Wednesday, What's Cooking Wednesday,

North African Meatballs

    What in the world are North African Meatballs?  Up until three days ago I had absolutely no idea.  I saw a picture of them and they looked terrific and sounded delicious so I had a go at them.  The combination of ingredients that go in to the meatballs is very unique.  Don't get me wrong, the ingredients are all common things that I had in the house but the combination of them together was unusual.

   When the meatballs started cooking my mouth immediately started watering.  The smell was amazing.  So good in fact that I ate three meatballs before they were finished cooking and before they were in the sauce.  The meatballs were so juicy and burst with flavors from cinnamon to lemon zest to cilantro. They are hard to describe so you'll have to try them for yourself.

    The sauce is also a palate of herbs and flavors that combine into a tomato based sauce.  I served them over top of couscous but I think they would be wonderful over rice or pasta as well.  Both my husband and I loved this dish.  He even called me the next day at work to tell me how good the leftover meatballs were.  We can't wait to have this meal again!

North African Meatballs  (adapted from See Aimee Cook)
For the sauce:
1 T. olive oil
1/2 small onion, diced
2 garlic cloves, chopped
1 lemon, zested
2 T. tomato paste
1/2 c. white wine
1/4 c. chicken stock
1 (14 oz) can diced tomatoes
1 t. brown sugar
1/2 t. red pepper flakes
Pinch of cinnamon
1 T. cilantro, chopped
1 T. heavy cream
1 t. salt
1 t. black pepper

For the meatballs:
1 egg
2 T. tomato paste
3 T. cilantro, chopped
1 T. ginger, minced
1  t. cumin
pinch of cinnamon
1 lb. ground beef
1/3 c. breadcrumbs
1/2 t. salt
1 t. black pepper
2 T. olive oil
4 T. parsley, chopped

1.   In a large saucepan heat the olive oil over medium heat.  Add in the onion and garlic and saute for 3 minutes.

2.  Stir in the lemon zest and cook for an additional minute.  Pour in the white wine and deglaze the pan.  Let the wine reduce for 2 minutes.

3.  Mix in the chicken stock, tomato paste, tomatoes, sugar, cinnamon, red pepper, black pepper, and salt.  Reduce heat to low and simmer for 15 minutes.  Just before serving stir in the cilantro and cream.  Mix well.

4. To make the meatballs mix the tomato paste and egg together in a large bowl.  Add the cilantro, ginger, cumin, cinnamon, salt, and pepper. 

5.  Stir in the ground beef and breadcrumbs.  Gently mix until it is well combined.   Roll into 1 inch meatballs.  There should be about 30 meatballs. 

6.  Heat the olive oil in a large saute pan.  Add in the meatballs and brown on all sides.  Transfer the meatballs to the pan with the sauce.  Allow the meatballs to simmer in the sauce for 10 minutes.  Sprinkle with the parsley and serve over rice, couscous, or pasta.

This post linked to: 
Mangia Monday, What Makes You Say Mmmm, Totally Tasty Tuesdays, Tempt my Tummy Tuesdays ,

Foodie PenPals April

     I am always on the lookout for new, fun foodie adventures.  I recently saw several posts on a program called Foodie PenPals.  I was intrigued and went about searching for more information.  It turns out the Foodie PenPal program is a group of foodies that get paired up with a different person each month.  On the 15th of every month each member sends out a box of fun, foodie items.  Then on the last day of the month everyone posts about what they received in the mail!

    I had a ton of fun shopping for my own Foodie PenPal and couldn't wait to receive my box.  I received a box from Elizabeth F.  I was so excited to open it up!  Inside were 6 homemade pumpkin cheddar muffins that were a little sweet and a lot savory.  There was also a package with cinnamon sugar dried apples (which I ate as soon as I took this picture-they were awesome!)  I also received fun handcrafted spiral pasta (which we're having next week), a chocolate raspberry candy bar, a lollipop, and Sugar Snap Pea Crisps.  I haven't yet tried the Snapea Crisps, but they look really good.  There was also a very nice note in the box from Elizabeth.  I love everything I received, thanks Elizabeth!

11/22/63 by Stephen King

    In 2011 Jake Epping is just your average high school English and GED teacher is Stephen King's 11/22/63.  His life is changed the day he reads an essay from Harry Dunning, an older student, who tells the story of the day his father came home and murdered his entire family and then left Harry with a permanent limp.

     Several days later his friend Al, who runs Al's diner, calls him to tell him an unbelieveable secret.  Inside his storage room is a portal to 1958.  Jake thinks Al is joking until he goes through the "rabbit hole" and finds himself back in 1958.  Returning back to 2011 he finds that Al has told him about the portal for a single reason; he wants Jake to go back and save the life of President John F. Kennedy.

      After debating, Jake decides to go through the rabbit hole and live new his life in 1958 as George Amberson.  He has two priorities as he goes back to the Land of Ago; stop Harry Dunning's dad from murdering his family and stop Lee Harvey Oswald from killing Kennedy.  The only problem is the past is obdurate and it doesn't want to be changed.

       The years between 1958 when Jake "George" Epping first goes into the past until 1963 when he must stop Oswald are described in detail.  His journey from Maine to Florida and finally to Texas are peppered with harmonies of where he's been and where he's going.  The side story of his journey, which turns out to be a main plot, is his meeting of Sadie, the new school librarian.  He and Sadie quickly fall in love but their relationship is far from blissful.

      The story is historically accurate and I learned a lot about both Kennedy and Oswald.  It was also a fantastic look into what life was like in the late 50's and early 60's.  The world was a different place and Jake only hopes that by preventing Kennedy's assassination to make it a better place as well.

      This book was unlike any other Stephen King book I've read.  The first few chapters build the case for going back into the past and once Jake gets there I was hooked.  The story of his life in the Land of Ago made me smile, it made me cry, and it left me on the edge of my seat wanting more.  The book is so descriptive that I felt like I was there in 1958 with him.

      The last few chapters leading up to the ending were a total surprise for me.  I'm not sure anyone could predict what happens.  While this is a long book, I couldn't get through it fast enough.  I devoured every page and it left me thinking every time I put the book down.

      The book leaves you with the final question; what would you do if you could change the future?   Would you make yourself happy or would you save the world?

I give this book 5 out of 5 stars.

This post linked to:
Saturday Situation, Goodreads, Review Party Wednesday

Nazook and Armenian Nutmeg Cake: 2 Armenian Desserts for Daring Bakers

      The Daring Bakers’ April 2012 challenge, hosted by Jason at Daily Candor, were two Armenian standards: nazook and nutmeg cake. Nazook is a layered yeasted dough pastry with a sweet filling, and nutmeg cake is a fragrant, nutty coffee-style cake.   The nutmeg cake looked easy enough but I was intimidated by the Nazook.  I gave the cake a try first.

     The nutmeg cake was easy to through together.  I added in some cinnamon to the nutmeg and topped it off with almonds.  The bottom crust is thick and sweet.  On top of it is a moist, spiced cake.  The flavor of the nutmeg and cinnamon really come through.  It's a great breakfast cake because it isn't too sweet and it pairs well with milk or coffee.

     I put off the Nazook for several weeks but last weekend I finally had to go for it.  Imagine my surprise when it was so much easier then I expected!  The pastry came together quickly and it rolled out nicely after being in the refrigerator.  I didn't have any trouble working with it.

     For the filling I decided on a sweet vanilla filling and an apple cinnamon filling.  Both were delicious in their own way.  The pastry is light and slightly flaky.  The vanilla filling was sweet and had a heavy vanilla flavor which was delicious with the buttery pastry.  The apple cinnamon filling was slightly tart and spiced and reminded me of an apple breakfast pastry.  We enjoyed the Nazook so much that I've been thinking of other fillings I can add for the next time I make this.  It's the perfect dish to bring to a brunch!

Nazook (adapted from Aunt Aida's recipe)
For the pastry:
1 1/2 c. flour
1 1/4 t. dry yeast
1/2 c. low fat sour cream
1/2 c. (1 stick) butter
1/4 t. salt

For the filling:
3/4 c. flour
1/2 c. sugar
1/4 c. brown sugar
6 T. butter
1/2 apple, peeled, cored, and minced
1 t. cinnamon
1 t. vanilla

For the egg wash:
1 large egg


1.  In a large bowl combine the flour, yeast,and salt; mix together.

2.  Add in the sour cream and soften butter.  Use your hands and work the mixture into a dough.

3.  Knead for about 5 minutes or until the dough is no longer sticky.  Place the dough in a bowl, cover, and refrigerate for 3-5 hours.

4.  Mix together the flour, sugars, and softened butter in a medium bowl to make the filling.  Once the butter is mixed in divide into two bowls. 

5.  Add the apples and cinnamon to one bowl to make an apple filling and add the vanilla to the other bowl to make a sweet vanilla filling.  Both fillings should look clumpy.


6.  Preheat the oven to 350 degrees.

7. Remove the dough from the refrigerator and cut it in half.

8.  Form a ball out of one of the halves.  Sprinkle flour on your work surface and roll the dough into a large rectangle.  The dough should be thin but not transparent.

9.  Spread the vanilla filling on the dough getting about 1/2 inch from the edges.  Starting at the long side, carefully roll the dough.  Make sure the filling stays evenly distributed.

10.  Place the dough seam side down and press on it to slightly flatten the top.  Cut the dough into 10 even pieces and place on an ungreased cookie sheet.

11.  Repeat with the other ball of dough, spreading the apple filling in this one.

12.  Brush the tops of all 20 pieces with the beaten egg.  Bake for 30 minutes or until the tops are golden brown.

13.  Remove the pastries from the cookie sheets and allow to cool on a wire rack.

14.  Keep cooled nazook in an air tight container for up to 1 week.

Armenian Nutmeg Cake  (adapted from The Commonsense Cookery Book)
1 c. milk (I used 2%)
1 t. baking soda
2 c. flour
2 t. baking powder
1 1/2 c. brown sugar
6 T. butter
1/3 c. applesauce
1/4 c. sliced almonds
1 t. nutmeg
1/2 t. cinnamon
1 egg

1.  Preheat the oven to 350 degrees.   Spray an 8 inch springform pan with cooking spray.
2.  In a small bowl mix the milk and baking soda together.  Set aside.
3.  In a large mixing bowl combine the flour and baking powder.  Add in the brown sugar and stir.

4.  Add in the cubed butter and mash it with a fork to form a crumble.  Add in the applesauce and mash it with the fork again.  The result should be a crumbly mixture.   
5.  Put half of the crumble mixture into the springform pan.  Press the mixture into the bottom of the pan forming a crust.  
6.  Crack the egg in a medium sized bowl.  Add in the nutmeg and cinnamon and beat for one minute or until everything is well incorporated.  


7.  Pour the egg mixture into the milk mixture and mix for 1 minute.
8.  Pour the milk mixture into the remaining crumbly mixture.  Mix until well incorporated.  The mixture will be runny.
9.  Pour the batter over the crumbly crust in the pan.  Sprinkle with the almonds.
10.  Bake for 35-40 minutes or until the cake is golden brown and a toothpick comes out of the center clean.
11.  Allow the cake to cool in the pan and then release.

 This post linked to:
Shine on Friday, Foodie Friday, Sweet tooth Friday, 
Sweets for a Saturday, Sugar Me Up,  Seasonal Inspiration

Showers of Books Giveaway Winner!

    Thank you to everyone who entered The Showers of Books Giveaway!  So many people stopped by to tell me about their favorite book.  It was great to see that I've read so many of your favorite books, but I've added about 10 of them to my "to read" list.  It's been a great way to learn about some new books!

      I selected the winner using random.org and the winning number was 86:

Katie AmandaApr 24, 2012 06:14 PM

FB: Katie Amanda

 

      Congratulations Katie!  I'll be sending you an e-mail later today to get your info so that I can ship out the books (and the chocolate!) this weekend.  Thank you to everyone who stopped by Hezzi-D's Books and Cooks!  

Slow Cooker Asian Pork Loin

    When I first saw a picture of this recipe my first thought was that it looked really pretty.  The shredded pork with the colored peppers over rice made for a good looking dish.  Once I read the recipe I was sold on it.  The only ingredient out of the ordinary for me was Chinese five spice, but I just happen to have some in the cupboard.

     My husband called me at work while it was cooking and asked if there was cinnamon in the crock-pot.  I told him yes, it was in the Chinese five spice, but there was only a teaspoon of it in our pork.  I wasn't quite sure how it was going to taste, but it smelled delicious with sweet and spicy scents.  The taste was very different from what I was expected but I really liked it.  It was slightly spicy, just a hint sweet, and I could really taste the Chinese five spice.  Frank liked it but commented he would have liked it better without the cinnamon-I did not agree.  The only thing that made it even better was when it was topped off with just a bit of Sriracha.  Delicious!

Slow Cooker Asian Pork Loin (adapted from Apple a Day) 
1 t. Chinese five-spice powder
1 t. black pepper
1/4 t. Cayenne pepper
1/2 t. Kosher salt
1 (2-3 lb.) boneless pork loin
1 c. low-sodium soy sauce
2 c.  chicken broth
3 T. brown sugar, packed
1 T. grated fresh ginger
3 garlic cloves, minced
1 oz. (by weight) dried mushrooms
6 scallions, cut into 2-inch pieces 
1 green bell pepper, cut into slices
1 red bell pepper, cut into slices

1.  In a small prep bowl, mix five-spice powder, black pepper, Cayenne pepper, and salt.  Rub on all sides of pork loin.  Wrap tightly with plastic wrap and place in the refrigerator overnight.

2.  In the slow cooker mix the soy sauce and chicken broth. Whisk in brown sugar, ginger,and garlic.

3. Put the pork loin in crock-pot and place the dried mushrooms around the side.  Cook on low for 8-9 hours.

4.  When there is 1 hour left in cooking time, place scallions on the sides of the pork and the peppers on top of the pork. Season with salt and pepper.  Continue cooking for 1 hour more.

5.  Shred the pork using two forks and toss to coat in the sauce that has formed in slow cooker.  To serve, place rice in bottom of a bowl, place pork on top and ladle sauce over top.  Serve with Sriracha.

This post linked to: 
Totally Tasty Tuesdays, Cast Party Wednesdays, What's Cooking Wednesdays 
Full Plate Thursday, It's a Keeper, Feed Your Soul

White Chicken Enchiladas

    I make enchiladas a couple times a month switching between chicken and beef.  I love making my own enchilada sauce but have been wanting to try my hand at white enchilada sauce.  I ended up finding one on Pintrest that everyone was raving about so I took a chance on it.

    The sauce seemed incredibly easy and I wasn't sure how it would turn out.  It ended up being amazing!  The sour cream adds a nice richness and the green chilies add a hint of spiciness.  It's a great change from the original red enchilada sauce.   The filling is a simple chicken and cheese combination, though an addition of salsa, peppers, or jalapenos would be nice as well.   I'll definitely be adding these white enchiladas to my Mexican meals rotation.

White Chicken Enchiladas (adapted from Joyful Momma's Kitchen)
2 chicken breasts
1 t. cumin
1 t. paprika
1/2 t. red pepper
1 t. salt
1 t. black pepper
2 garlic cloves, minced
8 soft taco shells
2 c. Mexican cheese blend, shredded
3 T. butter

3 T. flour

1 t. black pepper
2 c. chicken broth

1 c. low fat sour cream

1 (4 oz) can green chilies

1.  In a bowl combine the cumin, paprika, red pepper, salt, black pepper, and garlic.  Rub the mixture over the two chicken breasts. 

2.  In a large skillet heat 1 teaspoon of olive oil over medium high heat.  Add the chicken and cook for 5-8 minutes per side or until the chicken is cooked through.  Allow to cool for about 5 minutes and then shred.

3.  Preheat the oven to 350 degrees.  Spray a 9 x 13 baking pan with cooking spray.

4.  Mix together the chicken and 1 cup of cheese.  Roll up in the tortillas and place in the baking dish.

5.  In a sauce pan, melt the butter.  Stir in the flour and cook for one minute.  Add in the broth and whisk until smooth.  Continue cooking until the mixture begins to bubble.

6.  Slowly whisk in the sour cream, pepper, and green chilies.  Immediately remove from heat so that the sour cream doesn't curdle.  Pour over top of the enchiladas and top with remaining cheese.

7.  Bake for 20 minutes and then heat under the broiler for 2-3 minutes to brown the cheese.

This post linked to: 
Tuesdays at the Table,  Made From Scratch Tuesdays, Tempt my Tummy Tuesdays

World Book Night 2012

     I am very excited to be a part of World Book Night 2012.  World Book Night is an annual celebration to share a love of reading and books.  This year books will be given away in over 6000 cities in the United States.


     Reading is such an important part of my life.  Since I was a child I've always had a love for reading.  As I've grown older my taste in books has changed but my love for them has stayed the same.  I read at least one book a week and generally read more then that.  I'm a special education teacher and reading is a struggle for many of my students.  No matter how old they are, when a student has that "aha!" moment and first begins to read it's always a thrill.  Teaching someone a skill they will need for the rest of their life is an amazing feeling.

  
      I am lucky that the book I am giving away is a book that I read last year and really loved.  The Glass Castle is a memoir written by Jeannette Walls.  She grew up in a very unconventional family where her parents were educated but often choose not to work.  She and her three siblings moved from California to West Virginia where things went from bad to worse.  The story of how she and her family survive is a powerful one.  The story of how she gets out of West Virginia and gives herself a better life is inspiring.


   If you'd like to read the review I wrote of The Glass Castle please go HERE.  If you'd like to find out more about World Book Night please go HERE.