From Disaster to Delicious

Hello!

If you’re just joining in, my mom usually blogs on this site but I’m guest posting for her for a few weeks.  I’ve been chronicling my adventures in perfecting my art of cooking.  You can find the first post of my challenge here, if you’d like to start at the beginning.

Since the last crock pot recipe went so well, I decided to try my hand at more slow cooker recipes. I just can’t help myself.  They are just far too convenient.

I ventured out and tried a different cookbook this time, Fix-it and Forget-It Cookbook: Feasting with your Slow Cooker by Dawn J. Ranck and Phyllis Pellman Good. It’s a cookbook that my mom found at a second-hand store. The recipe I used was for a southwest soup.

The recipe was…strange. The soup could only best be described as a kind of salsa soup with potatoes…weird, right??

So in order to salvage it, mom came to the rescue. She’s pure genius.  Thank you, Supermom!  I’m incredibly blessed to have you as my guide.

We cooked some ground meat in fajita seasoning and added it to the soup along with a can of rinsed dark red kidney beans. (The problem with the recipe before was the soup was only potatoes and crushed tomatoes. — Just too thin. ) Then, we added some sour cream, avocado, and shredded cheddar cheese on the top.  The soup turned out to be one of the best taco soups I have ever had!

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Until next time,

Catie

The Battle of Meal Planning

Hello!

It’s Catie, blogging for my mom!

This will be my third week now of cooking meals every night (or most nights) and I’m gong to be blunt here and say, it’s hard! Who knew being a grown up would  require so much work?!!

I equate this work much to how I imagine it’s like to prepare for battle.  First, you must plan your strategy (the week’s menu). It must be detailed enough that you know exactly what you are going to do, but flexible enough to accommodate the dietary preferences of your allies (the family members).  You know … don’t schedule a week of meaty meals when someone is going vegetarian. Keep thy allies happy! (or you will find yourself washing your own dishes..)

Next, you have to check the supplies and decide what must be bought. This step is by FAR the most crucial. Just as you wouldn’t want to go to battle without a sword (this is more of a medieval battle than a modern one), you  don’t want to find yourself elbow deep in marinating meat searching for that supposed bottle of thyme (Can we say Salmonella hands….Ew!)

Once you know what supplies you need, you must be cunning and quick in the grocery store! Dodging the slow or aisle hogging shoppers and quickly choosing the products needed, all while remaining on budget and on point.

Finally, you arrive home, and the battle begins!

Kinda Dramatic….I know.

Anyways, the results of my little battles have been very yummy!  For instance, a couple of days ago, I made this delicious Columbian Steak with Aji Picante sauce from the cookbook SkinnyTaste by Gina Homolka. Gasp! A non-Mexican food meal you ask? Yup…and it was good!

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Mmm mmm!

Until next time,

Catie

Fish Tacos for Challenge 4

Hello!

It’s still Catie here, guest posting for my mom!

I’m sorry for the absence in posting, but this past weekend was Fall Break for me, and I took the break part very seriously!!  However, I did manage to pull it together for some pretty awesome (if I do say so myself) fish tacos! Did I mention the Mexican food addiction problem I have? But it’s just so good I can’t help myself!fish tacos (790x800)

(Sorry for the picture quality. I was working with a camera phone. I gave my trusty photographer a break–Thanks Mom!)

The recipe came from the book SkinnyTaste by Gina Homolka, who I now feel is a sort of animal spirit guide leading me through this new world of cooking, because every recipe has been mouthwatering-ly delicious!

This recipe was a little bit more involved than I was anticipating, as in it took MUCH longer than the 30-40 minute prep time I’m used to.

The fish is, and I quote, “gently” poached over Rotel, onions, and chiles while the shredded red cabbage marinates in lime juice and cilantro.  I also prepared the blended jalapeno and avocado cream to top the tacos.  And getting all fancy with it, the tortillas were toasted in the skillet so that they could better hold the delicious filling. Whew, I’m a bit tired just remembering it and my mouth is salivating!

Although these tacos were very good, I think I’m gonna stick with the quicker recipes for now!

Until next time,

Catie