Saturday, October 29, 2011

Native American Chicken Soup - southwest

You can cook your own chicken, but why not buy one of the cooked ones at the store?
Stock: cut meat off of the chicken and set it aside
Cook the rest of the chicken until the meat falls off of the bones. Take out all bones and skin from the pan.
In the Cuisinart blend: fresh garlic, cilantro, 4-6 tomatios, a few jalapeƱos, half an onion, a little salt, and cumin.
Add this to your stock as well as returning the chicken meat. Add 2 cans of hominy. Cook for about an hour.
Served well with fry bread!

Tuesday, October 25, 2011

Pork Chops

I got this recipe idea from The Northern Exposure cookbook. This is what I did:
coat chops in flour with salt and pepper
brown chops in a fry pan (I used olive oil.)
In a bowl mix together:
a cup of orange juice
I added garlic to this recipe.
ginger (I scrapped off the outer layer with a paring knife, then used the paring knife to shred ginger into the bowl)
lemon zest (the original recipe used orange zest)
The cookbook tells you to then add the liquid and cook for about 30 minutes until the chops are tender. The next time I make it I will not do this, I think it made the chops tough. The next time I will remove the chops and make the sauce separately. The flour from the chops thickens the sauce, so be sure you have left those remnants in the pan.