When I have time, some weekends I make muffin tin omelets, also sometimes called no-crust quiche. It makes it easy for me to have a high protein, low carb breakfast throughout the week. In the past, I’ve used a fairly shallow muffin tin. But that makes muffin tin omelets that aren’t quite enough to satisfy… Continue reading muffin tin omelets
Category: Recipe
Todd’s Instant Pot pork green chile, attempt #1
Like a lot of people in Colorado, I like green chile. Denver is a 9 hour drive from Hatch, New Mexico, but we’re close enough to be in the orbit of Hatch chiles. So when I got an Instant Pot for Christmas, I decided to try to use it to make pork green chile. The… Continue reading Todd’s Instant Pot pork green chile, attempt #1
Todd’s cranberry ginger relish recipe
Todd’s Cranberry Ginger Relish Recipe This started as a recipe I found online and made for Thanksgiving sometime around 2000, and I’ve made it several times since then, slightly simplifying and improving it along the way. It’s fresh, vegan, gluten-free, and tasty. It requires no cooking, unlike Martha Stewart’s similar recipe. Ingredients Cranberries Buy one 12-ounce… Continue reading Todd’s cranberry ginger relish recipe
Todd’s makeshift mocha latte recipe
It’s been a while since I posted a recipe. Well, actually, it’s been a while since I’ve posted anything here. But it’s time for a recipe. I like coffee. And I occasionally like chocolate. But I prefer good coffee and dark chocolate. Also, I don’t have an espresso machine at home, so I can’t make… Continue reading Todd’s makeshift mocha latte recipe
adobo chicken, borracho beans, and cilantro rice
I had some problems with our pressure cooker last night. But once I got it working right, what emerged was pretty awesome. I had it for lunch today and thought I should write down the recipe. So here goes. The dish is made out of three main parts, and I’ll address each of those separately… Continue reading adobo chicken, borracho beans, and cilantro rice
Todd’s brown rice pilaf
Here’s a recipe I just made up this evening and it was very tasty. I served it with Orange Hazelnut Asparagus and some fresh grilled tuna. Rice Pilaf Ingredients 2 cups brown rice 3 green onions 1/2 red bell pepper 1 medium carrot 1/2 cup fresh pineapple 3 fresh mushrooms 10 macadamia nuts 1 Tbsp… Continue reading Todd’s brown rice pilaf
Borracho Beans
It wasn’t until I took a Spanish class that I learned that borracho means “drunk”. I’d had borracho beans at restaurants before but didn’t realize the source of the name. They’re called borracho because the beans are cooked in beer. Here’s my recipe. 4 cups cooked pinto beans 1/2 pound bacon 1/2 onion 1 clove… Continue reading Borracho Beans
Blue Corn Lamb Tamales
Ok, this is a big undertaking. I’ve only done this once. But before I get into the details, let me give you some background. I came up with the idea for this recipe not long after reading a Hopi cookbook. As you may or may not know, the Hopi (and the Pueblo Indians of New… Continue reading Blue Corn Lamb Tamales
Pico de Gallo
Todd’s Fresh Salsa (called “pico de gallo” by those in the know) 8 Roma tomatoes 4 tomatillos 1/2 jalapeno 1/2 yellow onion 1 cup cilantro 1/4 tsp salt 1/4 tsp ground pepper juice of 1/2 lime Roma tomatoes are much better for salsa than the big round tomatoes are. Roma tomatoes have more “meat” to… Continue reading Pico de Gallo
Creamy Guacamole
Here’s how to make Beth’s favorite guacamole. 1 avocado 2 Tbsp salsa dash of salt dash of ground pepper dash of cayenne pepper dash of onion powder dash of garlic powder 2 Tbsp sour cream This recipe has evolved over time. Beth likes guacamole to be creamier than I used to make it, so I… Continue reading Creamy Guacamole