cornbread casserole May 31, 2008
Posted by hapafood in vegetarian.Tags: vegetables
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this is a delicious cornbread recipe that isn’t quite a cornbread. it has a nice dense moist texture to it, almost like a bread pudding. and like a bread pudding, it’s rich. i have to thank my friend michele’s mom for this lovely recipe. 
it was a hit a small group!
serves 6-8
1 box jiffy corn muffin mix
1, 8 oz container sour cream
1 stick butter, melted
1 egg
1 can creamed corn
1 can corn
- preheat oven to 425. grease an 9 X 9 baking pan or casserole dish.
- whisk together egg, butter, sour cream, and creamed corn until will mixed. stir in jiffy mix and corn.
- bake for 25-35 minutes, or until center is set and a toothpick comes out clean.
beef stroganoff May 31, 2008
Posted by hapafood in beef, pasta.add a comment
i had always wanted to try the dish, but i thought it would be too much for two people. last night i had the perfect opportunity. i wasn’t sure it was going to turn out well, but my husband and kyle said it was better than hamburger helper’s version. damon also said it was delicious. thanks guys. i combined these two recipes from food network.
servers 6
2 lb chuck, cut into 2 in cubes
1 14.5 oz can of beef broth
2 carrots, roughly chopped
1 onion, 1/2 roughly chopped, the other 1/2 finely chopped
9 sprigs of fresh thyme
2 bay leaves
5 tbsp butter
1 lb mushrooms (i used a combo of white and cremini)
2 tbsp flour
1 C (8 oz) sour cream
1/2 C heavy cream
2 tbsp dijon mustard
1/4 C parsley, finely chopped
1 lb egg noodles
oil
salt
pepper
- heat large dutch oven on medium to medium-high. season beef with salt and pepper. add the beef to dutch oven and brown on all sides (you may have to do this in batches so you don’t overcrowd the pan).
- add all the beef back into the dutch oven. add beef broth, 6 sprigs of thyme, carrots, 1/2 of the roughly chopped onion, 2 bay leaves. bring to a boil, and then lower the heat to a simmer. simmer for 1 1/2 – 2 hours, until the beef is tender.
- remove the beef and reserve 1 C of the beef broth cooking liquid. discard thyme stems, carrots, onions and bay leaves.
- clean the dutch oven, and put it back on the stove at medium to medium high heat. melt the butter. add finely chopped onions and mushrooms. let this mixture cook until all the liquid is evaporated and the mushrooms are golden brown; approximately 20 minutes.
- combine sour cream, heavy cream, beef broth, and dijon mustard. mix thoroughly and set it aside.
- add the flour to the mushroom mixture. let the flour cook for a couple of minutes. reduce the heat to medium-low. add the sour cream mixture and the leaves from the 3 remaining thyme sprigs. let this come to a simmer. salt and pepper the sauce to taste.
- cook the egg noodles as per the package instructions.
- serve stroganoff over egg noodles immediately. garnish with chopped parsley.
layout updates May 15, 2008
Posted by hapafood in Uncategorized.add a comment
i want to apologize for those that have an rss feed to this site, i just updated almost every single post so that the layout is consistent for each recipe. it’s the hci (human computer interaction) part of me that craves visual consistency.
so, the layout is basically: short anecdote about each recipe, serving size (if there is one), ingredients, instructions.
indian-spiced red lentils May 15, 2008
Posted by hapafood in indian, vegetarian.add a comment
my friend cooked this dish for our missions potluck, and it was DELICIOUS! i’m usually not a huge fan of indian food, but i had 3 helpings of this at the potluck. it has a nice blend of spices, and i love how it’s so creamy. serve this over rice!
this recipe comes from america’s test kitchen family cookbook.
serves 6
2 tbsp vegetable oil
1 onion, minced
4 garlic cloves, minced
1 tbsp grated ginger
1 tsp garam masala
3 C water
1 1/4 C red lentils, picked over and rinsed
1 C coconut milk
1/4 C minced cilantro
3 medium plu tomatoes, cored, seeded, and chopped
salt
pepper
- heat the oil in a large saucepan over medium heat until shimmering. add the onion and 1 tsp of salt and cook until softened (about 5 min).
- stir in garlic, ginger, and garam masala and cook until fragrant (about 15 sec).
- stir in water, lentils, and coconut milk. bring to a boil. reduce heat to a simmer, partially cover and cook until the lentils break down to form a thick puree (20-30 min).
- season with salt and pepper to taste. add cilantro and tomatoes right before serving.
taco rice May 6, 2008
Posted by hapafood in asian food, beef, mexican.add a comment
this is an asian dish. i know it doesn’t sound asian, but it is. the recipe comes from the island of okinawa, and my friend was kind enough to translate the recipe (from japanese) after we had it at her house. it’s basically a taco salad on top of rice instead of a tortilla bowl with an egg on top. i think it’s a nice change to having tacos.
serves 2
1/2 lb ground beef
1 small onion, chopped
1 garlic cloved, minced
1/2 tsp cumin
2 tbsp ketchup
2 tsp chili powder
1 tbsp steak sauce (like A1)
1/2 tsp tabasco (optional)
1/4 C water
salt
pepper
2 eggs
rice
taco fixings (i.e. tomatoes, lettuce, cheese, etc.)
- heat a skillet on medium heat. add oil to the skillet. add onions and garlic. let them cook until soft, about 5-10 minutes.
- add the ground beef, and brown. skim off any fat.
- add cumin, ketchup, chili powder, steak sauce, tabasco, and water. salt and pepper mixture to taste. let mixture simmer for 5-10 minutes.
- in the meanwhile, cook 2 eggs, either poached or sunny side up (we like the sunny side up).
- serve mixture over rice. add your favorite taco fixings (our family likes cheese, tomatoes, lettuce, sour cream, and avocados) on top of the meat mixture. top it all off with the eggs.
carnitas May 2, 2008
Posted by hapafood in mexican, pork.add a comment
one of my friends is pregnant and she’s been craving mexican food. she said that she was getting tired of the same old food, so i told her i’d post this recipe. it’s one of my husband’s favorite. this recipe is from mexican red hot cookbook by jane milton.
serves 4
salsa
bunch of cilantro
1 white onion, thinly sliced
8-10 pickled jalapeno chili rings, diced
3 tbsp fresh orange juice
- combine all the ingredients and mix it well. refrigerate the mixture until ready to use, preferably for at least an hour.
carnitas
2 dried bay leaves
2 tsp dried thyme
1 tsp dried marjoram
3-3 1/2 lbs mixed boneless pork (loin and leg)
1 tsp salt
1 C shortening*
1 orange, cut into 8 wedges
3 garlic cloves
1 small onion, thickly sliced
flour tortillas, for serving
* if you don’t want your carnitas to be crispy, you can substitute any oil of your choice and reduce the amount so that it will just coat the bottom of your pan.
- crush the bay leaves, thyme, marjoram using a mortal and pestle or spice grinder. grind until the mixture is a fine powder.
- cut the pork into 2 in. cubes, and place in non-metallic bowl. add the powder and salt, and mix it with the pork. let it marinate for at least 2 hours, preferably overnight.
- heat the lard in a dutch oven* over medium heat. brown the pork on all sides. add the orange, garlic, and onion.
- turn the heat to low, and let the meat cook for 1.5 hours, on until the meat is tender.
- remove the onion, orange, and garlic. if you don’t want your carnitas crispy, remove the pork and shred. serve with flour tortillas and the salsa. if you want your carnitas crispy, follow step 6.
- remove the lid, and turn heat to medium-low to medium. continue to cook the mixture, uncovered, until all the meat juices have evaporated and the cubes are crispy on each side. shred the meat and serve with flour tortillas and salsa.
black bean salsa May 1, 2008
Posted by hapafood in mexican, salsa.add a comment
i have a friend who’s allergic quite a list of things, but this was something that she could have. since it was her farewell party tonight, i made it for her. there were some other people that enjoyed the salsa, so i thought i would post it.
serves 6
2 cans of black beans
juice of 2 limes
zest of 1 lime
1/2 medium onion, finely chopped
1 jalapeno, finely chopped
1-2 tbsp olive oil
handful of cilantro, finely chopped
salt
- heat up beans (in their liquid) in microwave on high for 5 minutes.
- rinse and drain the beans. be careful, the bowl will be hot.
- combine all the ingredients, and refrigerate for at least a couple of hours; it tastes better the next day.
