Shredded Chicken Chili Verde

Black Bean Soup

I was debating what to cook for the crew at work and one of my friends suggested Black Bean Soup. "Yeah, great," I thought, "Of course, I love Black Bean Soup." So I bought a bunch of beans and broth and then quickly realized I really had no idea how to do this. Should I puree? Leave the beans whole? Add meat? Here's what happened...I sauteed some onion, garlic, carrot and celery, then I added a can of diced tomatoes with green chiles. Next a few cups of broth and one can black beans. I used a hand blender to mash up all these veggies and beans. Last I added a can of whole beans. Add more broth if you like it soupier, no more if you like it thicker. For spices I used a little dried oregano and then some fresh cilantro on the side to be added if you like. Salt and pepper too (more salt than I expected so keep tasting it).


Macaroni and Cheese for Dorothy

Dorothy loves to eat (if she didn't I would probably hold her down and feed her butter to fatten her up). I am very grateful for this fact. It let's me make up baby food recipes and try things on her. She is CRAZY for cheese these days. And when I say CRAZY I mean it, she can eat a handful of shredded cheese before I've put the pouch back in the fridge. I wanted to make her Macaroni and Cheese but a little more healthy so I decided to load it up with every one's favorite-TOFU! Babies kind of don't mind it but there are plenty of adults that think it's horrid. I have to say I love tofu but it needs lots of flavors covering up the wall paper paste taste. This tofu/cheese/pasta concoction turned out amazing and I'm going to try to make an adult version that Tim and I can have and then just cut it up for Dot. For now here's the baby version for all you baby cooks out there!
Dot's Mac and Cheese
1/3 lb. firm *organic tofu
1/4 lb. multi-grain or whole wheat pasta (I used angel hair)
1/4-1/3 cup shredded *organic mild cheddar
1/2 c. broccoli florets-*organic fresh or frozen (or more if your kid likes it)
1/3 c. pasta water (reserve before draining pasta)
1/2 tbsp. butter
sprinkle of garlic powder
sprinkle of white pepper (could use black)
I brought a pot of water to a boil (no salt for baby, but I usually would for me), and added the broccoli and angel hair. In a mini food processor I combined the tofu, garlic powder, white pepper, and pulsed until kind of smooth. I added about 2 tablespoons pasta water and pulsed again, now it should be real smooth. When the pasta and broccoli are soft, drain them and add to processor with the tofu and the butter. Pulse a few times to break up everything but not into a paste (Dorothy is 9+ months, if your kid is younger pulse longer for a smoother consistency). Transfer everything to a bowl and add the shredded cheese and stir together.
*I purposely labeled the organic things I used so I could feel superior and like I got my money's worth, you do not need to use organic to make this sucessful, but it's nice


Our Dot

So let's not kid ourselves. I haven't updated this site since 2007. Here's what has gone on:

  • We returned from Denver and immediately got to work trying to make money and do more shows

  • Found out we were pregnant.
  • Morning sickness and exhaustion made cooking a low priority
  • Pregnancy went along well and the baby even holds out a few extra weeks arriving about 13 days late
  • Dorothy Frances arrived on October 7, 2007
  • Breastfeeding and exhaustion made cooking a low priority
  • Dorothy proved to be a dream baby, she sleeps, eats and laughs
  • I realize I'm the luckiest mom in the world and it's time to get back to cooking.

So here I go. More posts to come and be sure to check out Dorothy's own site Dot Tales.


Many Updates Coming!

This is from my July trip to NYC. I'm WAY bigger now.
If you need summer recipes scroll down to the Warm Golden Beet Salad. You will notice that there are very few recipes since I've been pregnant. Well, less than a few-none. Sorry. I am working a ton to save money so I can stay home with the baby as long as possible. AND I want to eat Taco Bell all the time, no joke, it's a crazy new development that I never expected to happen while I'm expecting but it's true. Stay in touch!


Vegetarian Lasagna (for Tim of course!)

I'm a good wife (we'll I try) and since my husband has been eating mostly Vegetarian fare I figured I'd try to cook more things in that style.
So I came up with this Lasagna that includes "Sausage Crumbles" but you know what, it was amazing, it's all we wanted to eat for three days (if it even lasted that long).


My Husband is a Vegetarian

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Drunk Nectarines (with ice cream)

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Warm Golden Beet Salad with Blue Cheese

1 large fresh beet (I used a golden beet but use any)
2 cups chopped bib lettuce
1 tomato chopped
Olive oil
Balsamic vinegar
Blue cheese, crumbled
Garlic powder

Peel the beet and wash well. Chop into ½ inch pieces. Sauté in a small fry pan with a little olive oil over medium high heat. Add some salt and pepper and cook until they brown a little. Add ½ cup water and continue to cook until soft and the water has evaporated. Wash the lettuce and dry thoroughly (in a spinner or with paper towels). Chop or tear the lettuce into small pieces. Layer the lettuce then the tomato on a plate. In a bowl place about a tablespoon of vinegar and then whisk in a tablespoon of olive oil. Sprinkle the vinaigrette with salt, pepper and garlic powder, then add 2 tablespoons crumbled blue cheese, and whisk everything together. Pour the vinaigrette over the lettuce and tomato and then add the warm beet pieces. Yes, I said warm. You can serve the beets cold you can even substitute canned chopped beets, BUT the warmth really brings out the olive oil and blue cheese flavor.
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Deviled Egg Salad

2 eggs
1 heaping tablespoon “light” or regular mayonnaise
1 teaspoon Dijon or brown mustard
Sriracha hot chili sauce
Onion or garlic powder
Curry powder
Put the 2 eggs in a small saucepan full of water over high heat. Once the water comes to a boil turn off the heat and cover the pan for 10 minutes. Drain the hot water and add cold water to cool the eggs. When the eggs are cool enough to handle take them out of their shells and chop into small pieces. Put the egg, mayo and mustard in a bowl, sprinkle a small amount of the dry spices and about eight small dots of the hot sauce (more if you like, keep tasting and adjust all spices). Stir and serve on toasted bread OR instead of chopping up the egg, use all the ingredients to make regular deviled eggs.


Colorado is pretty great so far!

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Dog Paddle!

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Camp Fire Pizza

This was my first "pee outside because there's no bathroom" camping experience. Our friends at the Denver Center for the Performing Arts invited us to camp and then the next day we went white water rafting. It was a beautiful spot and our hosts stocked up on lots of great snacks.
This pizza was probably my favorite. What you do is cut up all different pizza toppings, much rooms, peppers, pepperoni, cheese and sauce, what ever you like. Then open up a half of a pita stuff it with toppings and seal the whole thing up in foil. Then, toss it on the fire for a few minutes. It was great camp grub. Thanks guys. I also got to shot my first hand gun at some tin cans.
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Salsa ala Cheetarah

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I served this hearty salsa at a party celebrating our friends Erin, Kat and Amber as they advanced in the World Competition of Trivia. Their team name was Cheetarah McNutt. This is basically my "sidewalk salsa" (see entry) with Black beans and Epazote and a little extra lime juice. Gather up all the usual suspects, canned diced tomatoes, peppers, onion, limes and also a can of black beans drained and rinsed as well as about 1/4 cup epazote leaves. Hold off on adding the tomatoes but combine everything else in a food processor and pulse a few times. I add the tomatoes at the end so it doesn't get too runny. That's it.