My mom makes the best garlic bread in the world.
No really.
I'm going up to visit my parents with the baby tomorrow, and I know that when I arrive, there will be lots of glorious garlic bread for me to eat.
But I wanted garlic bread now, so I made some.
It's a pretty good substitute.
Garlic Bread.
*lots of garlic, finely minced.
*1/2 cup butter, softened (one stick)
*a little finely grated parmigiana reggiano, if you have it (optional)
*bread to smear the butter on. French is good, sourdough, whatever you like that you think will go well with garlic.
Preheat the oven to 375degrees F.
Chop garlic into itsy bitsy little pieces and mix into the butter. Put as much garlic as you want. I love garlic so I put in a lot. I used about 10+ (maybe 15) cloves for this batch.
Mix in any parmigiana reggiano if you want. I think it adds a little piquancy to it, but it's not necessary if you don't have it on hand.
Butter bread thoroughly. If little chunks stick up, leave them because they toast so delicious.
Place bread on baking sheet of some sort and put in oven.
Toast until the bread is toasted to your preferences. I like a soft golden-brown in the center with a crispy crust. My grandpa likes his blackened. Whatever you prefer.
Om nom nom.
Showing posts with label side dish. Show all posts
Showing posts with label side dish. Show all posts
Friday, January 2, 2009
Wednesday, December 31, 2008
Carnitas, Black Bean, and Cilantro Lime Rice Burrito Bar
So, my first confession: I LOVE CHIPOTLE MEXICAN GRILL.
I love it. Very very much. I wish I could eat it everyday sometimes.
I can't believe that my husband had never eaten there prior to us dating, but now he's addicted too. He even had two burritos in one sitting, and then I took care of him while he was sick. But regardless we still love it.
Anyway, Chipotle is delicious, but not cuisine to be eaten everyday. There's a calorie calculator but you don't want to use it. Trust me. And I know there's a guy who eats Chipotle everyday and has lost over 90 pounds, but don't do that either.
So my Chipotle love knows no bounds.
For New Year's Eve, I decided that I was going to make a Chipotle-esqe burrito bar. It consisted of carnitas, black beans, cilantro-lime rice, and the various accoutrements like cheese, salsa, tortillas, etc.
I say, big success.
Carnitas in the CrockPot. (adapted from AllRecipes and this magazine recipe thing I got at Raley's.)
*1 tablepoon salt (kosher is preferable)
*1 tablespoon garlic powder or two cloves fresh garlic, finely (very finely) chopped
*1 tablespoon ground cumin (freshly ground if you have a mortle and pestle or whatever)
*1 and 1/2 teaspoon crumbled dried oregano
*1/2 teaspoon fresh ground pepper
*1 boneless pork shoulder roast (like 4ish pounds)
*2 bay leaves
*2 cups broth (I used turkey broth since I had that made from Christmas turkey but probably any broth would work.)
*1 lime, juiced
Mix spices together in little bowl and rub all over roast thoroughly. Pour broth and bay leaves into crock and place roast on top. Cover and cook on low for 8-10 hours. You can turn it during cooking but I think it's okay if you can't. When it's done cooking, remove roast and shred with two forks. Use the broth to moisten the meat as needed. Squeeze lime over meat and then toss to coat.
Black beans.
*1 lb black beans (about 2 cups)
*lots of water
It's just a basic bean recipe. Cover the beans with water and soak overnight, or quick soak by boiling for 2 minutes and then letting the beans sit for an hour or four. When soaking is done, rinse well and cover with about 6 cups of fresh water and simmer for about 2 hours on the stovetop or like 6-8 hours on low in the crockpot. I like to add some garlic for a little flavor. I'm sure you can substitute canned beans if you're short on time. Adding salt adds more flavor, but if you use dried beans don't add salt until the end of cooking, otherwise the beans won't soften!
Cilantro-Lime Rice. (adapted from ChipotleFan.com)
*1 teaspoon vegetable oil
*2 tablespoon fresh cilantro
*2/3 cup white basmati rice
*1 cup water
*1/2 teaspoon salt
*3 Limes, juiced, or to taste.
In a 2-quart heavy saucepan, heat oil over low heat, stirring occasionally until melted. Add rice and lime juice, stir for 1 minute. Add water and salt, bring to a full rolling boil. At boiling, cover, turn down to simmer over low heat until rice is tender and the water is absorbed, about 25 minutes. Stir in cilantro and fluff rice with a fork.
MMMMMMMM we all liked it lots. A fairly good substitute of Chipotle, but I would prefer to go out because then there are not a lot of dishes to wash! My husband liked it better than Chipotle. My son liked the beans okay, but that's about all he can have since he's only nine months old. Cutting them in half made a great finger food for him. Overall, big success.
I love it. Very very much. I wish I could eat it everyday sometimes.
I can't believe that my husband had never eaten there prior to us dating, but now he's addicted too. He even had two burritos in one sitting, and then I took care of him while he was sick. But regardless we still love it.
Anyway, Chipotle is delicious, but not cuisine to be eaten everyday. There's a calorie calculator but you don't want to use it. Trust me. And I know there's a guy who eats Chipotle everyday and has lost over 90 pounds, but don't do that either.
So my Chipotle love knows no bounds.
For New Year's Eve, I decided that I was going to make a Chipotle-esqe burrito bar. It consisted of carnitas, black beans, cilantro-lime rice, and the various accoutrements like cheese, salsa, tortillas, etc.
I say, big success.
Carnitas in the CrockPot. (adapted from AllRecipes and this magazine recipe thing I got at Raley's.)
*1 tablepoon salt (kosher is preferable)
*1 tablespoon garlic powder or two cloves fresh garlic, finely (very finely) chopped
*1 tablespoon ground cumin (freshly ground if you have a mortle and pestle or whatever)
*1 and 1/2 teaspoon crumbled dried oregano
*1/2 teaspoon fresh ground pepper
*1 boneless pork shoulder roast (like 4ish pounds)
*2 bay leaves
*2 cups broth (I used turkey broth since I had that made from Christmas turkey but probably any broth would work.)
*1 lime, juiced
Mix spices together in little bowl and rub all over roast thoroughly. Pour broth and bay leaves into crock and place roast on top. Cover and cook on low for 8-10 hours. You can turn it during cooking but I think it's okay if you can't. When it's done cooking, remove roast and shred with two forks. Use the broth to moisten the meat as needed. Squeeze lime over meat and then toss to coat.
Black beans.
*1 lb black beans (about 2 cups)
*lots of water
It's just a basic bean recipe. Cover the beans with water and soak overnight, or quick soak by boiling for 2 minutes and then letting the beans sit for an hour or four. When soaking is done, rinse well and cover with about 6 cups of fresh water and simmer for about 2 hours on the stovetop or like 6-8 hours on low in the crockpot. I like to add some garlic for a little flavor. I'm sure you can substitute canned beans if you're short on time. Adding salt adds more flavor, but if you use dried beans don't add salt until the end of cooking, otherwise the beans won't soften!
Cilantro-Lime Rice. (adapted from ChipotleFan.com)
*1 teaspoon vegetable oil
*2 tablespoon fresh cilantro
*2/3 cup white basmati rice
*1 cup water
*1/2 teaspoon salt
*3 Limes, juiced, or to taste.
In a 2-quart heavy saucepan, heat oil over low heat, stirring occasionally until melted. Add rice and lime juice, stir for 1 minute. Add water and salt, bring to a full rolling boil. At boiling, cover, turn down to simmer over low heat until rice is tender and the water is absorbed, about 25 minutes. Stir in cilantro and fluff rice with a fork.
MMMMMMMM we all liked it lots. A fairly good substitute of Chipotle, but I would prefer to go out because then there are not a lot of dishes to wash! My husband liked it better than Chipotle. My son liked the beans okay, but that's about all he can have since he's only nine months old. Cutting them in half made a great finger food for him. Overall, big success.
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