Food Hero

Emergency Dinner: Huervos Rancheros and Roasted Veggies by Rachelle
September 22, 2009, 6:46 am
Filed under: Breakfast/Brunch, Main Dish, quick fix, Rachelle Mee-Chapman | Tags: , , , , ,

huervos rancheros and roasted vegggies

I threw two parties this weekend: one for 15 11 year olds, and another serving dinner and dessert to 25 folks. Needless to say, I did NOT feel like cooking again come Monday night.

Alas, the children, they demand to be fed.

I had a bunch of leftover cornbread and wanted to make Katy’s Huervos Rancheros with Chorizo to go with it. But I didn’t have the right ingredients.  So this is what came up instead. I bet you could do something like it with what you have on hand as well. Here’s the un-recipe:

Roasted Veggies: Put a couple halved, seeded bell peppers cut side down on a baking sheet. On the other half of the sheet put a row of asparagus. (I snap the ends. Some people peel.) Drizzle the asparagus with olive oil and sprinkle with sea salt. Roast at 375 until the asparagus are bite-tender. Set aside. (They are fine room temp.) Keep the pepper in there until the skins blister slightly. Remove peppers and cool until you can just handle them. Pinch off the skins and discard. Slice.

“Emergency” Rancheros Sauce: In a skillet or saucepan heat olive oil. Sautee a some onions (I used green) and a couple cloves of crushed garlic. Add a can of stewed tomatoes (mine had peppers in it). Add 1/2-1 tsp cumin and 1/2 tsp chili powder. Adjust to taste.

Scramble up or fry some eggs and serve the whole feast with corn tortillas, chips, rice…whatever you have on hand. Have Yum.


Jamaican Black Bean and Rice Soup by Rachelle
September 21, 2009, 7:10 am
Filed under: Main Dish, quick fix, Rachelle Mee-Chapman, Soup | Tags: , , ,

Jamacian Black Bean and Rice Soup

Last night was our Annual Fall Chili Fest for the Autumnal Equinox. I try out a different chili every year, and this one got rave reviews from our guests. It goes well with easy Pineapple Salsa and Buttery Cornbread, both of which can be found here. Have yum!

Jamaican Black Bean and Rice Soup
(serves 10)

1/4 olive oil
1 large onion, chopped
1-2 red bell peppers, finely chopped
2 tsp each cumin and oregano (adjust to taste)
2 tsp salt
4-5 cloves minced garlic
2 cans black beans, rinsed and drained
4 c veggi stock
1 can stewed tomatoes
1 1/2 cup cooked brown or white rice
2-3 T red wine vinegar (I use balsamic)

Toppings: sliced radishes, sour cream, limes, pineapple salsa

1) Saute onions, bells peppers, spices and salt in a large pot until onions are tender.

2) Add veggie stock. Add beans and tomatoes. Heat thru.

3) Right before serving, add cooked rice and heat thru. When soup is steaming add vinegar and adjust salt.

Tip: Only add enough rice to the amount you are planning to eat right away. Store rice and soup separately to avoid the rice breaking down into starch in your leftovers.

Chicken Mole with Rice by Rachelle
August 18, 2009, 7:28 pm
Filed under: Main Dish, Medium Fix, Rachelle Mee-Chapman | Tags: , ,


For almost ten years we hosted one kind of group or another that met in our home for dinner on a regular basis. This recipe for a chicken mole comes from a cook book one of those communities, The Well, produced together. Lisa Hashbarger contributed this particularly yummy dish, and while we’ve lost touch long ago, we still think of her fondly whenever this is on the table.

It’s very simple and you need only one special ingredient, Ibarra Mexican chocolate. This is a hard chocolate with a grainy, sugary texture and a cinnamon flavor. You can find it at most well-stocked grocery stores in the U.S. — tho’ I have to bring it back in my suitcase to Denmark. (Ibarra also makes fabulous hot chocolate when grated and melted into warm milk!)

Chicken Mole

4 chicken breasts
1 large onion, chopped
1 c broth
3-6 cloves
1 – 28oz can peeled and diced tomatoes
1/2 c raisins
1/4c cilantro, chopped
3 T chili powder
one round Ibarra chocolate
1/2 t salt
1/2 t cinnamon
1/2 t cumin
2 T peanut butter
2 T lime juice

2 c cooked rice

Place the chicken in a pan and cover with water. Bring just to a boil, reduce the heat, cover and simmer 10 minutes or until cooked through. Remove from water and cool slightly. Then shred into strips. Saute onion in 2T  of broth, covered until softened. (4-5 min) Uncover and add garlic, tomatoes, raisins, cilantro, chili powder, chocolate, salt, cinnamon, cumin and peanut butter. Simmer 5 minutes. Add remaining broth and simmer 15 minutes. Stir in the shredded chicken and lime juice. Heath through on low until hot. Spoon over rice and serve with lime wedges

Cookie Classics: Chocolate Chip Oatmeal by Rachelle
May 23, 2009, 6:10 pm
Filed under: Baked Goods/Desserts, Rachelle Mee-Chapman | Tags: , , ,



Chewy, delicious oatmeal chocolate chippers on a handmade napkin.

Chewy, delicious oatmeal chocolate chippers on a handmade napkin.

Suzie the Foodie sent out a Tweet a couple weeks ago about it being time to bake cookies. Seeing as almost the only thing I contribute to this site is baking recipes, I of course immediately jumped on the bandwagon.

Foodimentary said it was National Oatmeal Cookie Day on April 30th so that’s what I cooked up. I’m just now getting the recipe up, but my, my, my it is a keepers.

This recipe came from my pal Heidi Flaming-Buschman. (I know, that’s a freaking AWESOME last name, right?!) The only changes I’ve made is to swap out the shortening for all-butter, and since I can’t get chocolate chips here in Denmark, I chop up a big bittersweet chocolate bar.

On the purple recipe card Heidi gave me as at Christmas a decade ago, under serving size it says, “Makes a large amount.” Use your biggest mixing bowl because it really does make a ton. Have yum!

Heidi and Monte Flaming-Buschman’s Favorite Chocolate Chip Oatmeal Cookies

2 cups butter
1 cup brown sugar
1 cup sugar
4 eggs
2 tsp vanilla
3 1/3 c flour
1 tsp salt
2 tsp soda
4 c oatmeal
2 cups chocolate chips

Cream sugar and butter together. Add eggs and vanilla. Then add dry ingredients to creamed mixture. Stir in chocolate chips. Drop by spoonfuls onto a cookie sheet. Bake for 8-12 minutes at 375 degree oven. Makes a large amount.

Buttermilk Pancakes by Rachelle
September 5, 2008, 11:41 am
Filed under: Breakfast/Brunch, quick fix, Rachelle Mee-Chapman | Tags: , ,

Submitted by: Rachelle

These pancakes are very nice – the buttermilk gives them and interesting tang and if you whip up the eggs nicely in the first step, they are not too heavy. (I hate a heavy pancake.) I say, if you top them with fruit, they can count as dinner. Have Yum!

serves 4

Shopping List:
¼ c melted butter, cooled slightly
2c buttermilk
2 eggs
2 c flour
1 T sugar
1 ½ t baking powder
¾ t salt

cream fraiche or greek yogurt
brown sugar
chopped nuts
real maple syrup

Whisk together butter, buttermilk, and eggs. Stir in salt and baking powder. Stir in sugar and flour. Melt butter in a skillet over medium heat. Fry up your cakes. My favorite toppings? Greek yogurt, nectarines, chopped hazelnuts, and brown sugar.

Lazy Gourmet: Oven Pancakes by Rachelle

photo by Katy, recipe by Rachelle

Paul learned how to make these from his college roommate and now he makes them on-demand for our kids. Cut them in quarters and pour on the syrup for a simple, sweet weekend treat — or serve them whole on a pretty platter heaped with fruit, drizzled with creame fraiche, and sprinkled with brown sugar for a more elegant brunch.

Shopping List
(makes one pie-plate sized pancake)

2T butter
1/2c milk
1/2c flour
2 eggs

Heat oven to 450. Melt butter in pie pan (glass works best). Whisk together milk, flour, and eggs. Pour into pie plat and bake 5-8 minutes until the pancake puffs and the edges brown slightly. These will ‘fall’ when you pull them out of the oven, they’re supposed to, don’t worry. Top with berries, bananas, or just plain old maple syrup (the real stuff please). Have yum!

What yummy concoction did you put on your oven pancakes? Do tell in the comments or link us to your recipe!

White Sauce with Proscuitto, Spinach and Peas over Cheese Tortellini by Rachelle
August 7, 2008, 5:36 pm
Filed under: Italian, Main Dish, Medium Fix, Rachelle Mee-Chapman | Tags: , , , , ,

Created by: Rachelle Mee-Chapman

White sauce isn’t really that a hard. Once you learn how to make the basic sauce you can add whatever you want to it to make a bunch of quick dinners. This combo makes a pretty green-and-white dish full of pasta that has a little extra nutritional value due to the iron-rich spinach.

They key to a stress-free white sauce is to have everything chopped up before hand and to pre-heat the milk before you start. Nuke the milk in the microwave for about 1/2-2 minutes and it will hold enough heat until you are ready to add it to the sauce.

If you feel a little nervous about getting the sauce and pasta done at the same time, just cook the pasta before you start the sauce. Drain it, toss it with a little olive oil, add the spinach and put the lid on. It’ll keep.

Shopping List

2T butter
2 cloves garlic, diced
2T flour
1 1/2 cups milk
2 handfuls of shredded Parmesan cheese
8 slices (1pkg) prosciutto (or other cured pork product)
1/2 c frozen peas
4 handfuls fresh spinach, shredded lightly by hand
2 pkgs fresh cheese tortellini

Dice your garlic. Wash your spinach and dry it in the salad spinner. Pour it out onto a cutting board and run your knife through it a few times until it is slightly shredded. Slice the prosciutto into thin-ish strips. Pour hot water over your peas to speed up the defrosting. Heat your milk for two minutes in the microwave. (A glass measuring cup works well for this.)

Okay, ready? Put a pot on the stove over medium heat and melt butter. Toss in the garlic and cook 2 minutes. Stir in flour. Don’t let it scorch. Using a whisk, stir in the warm milk. Stir constantly, turning up the heat slightly until it comes to a low boil. Reduce heat to low and continue stirring until the sauce reaches a desired thickness. Add in a couple of handfuls of Parmesan cheese and stir until melted. Add prosciutto and peas. Stir in peas and heat through. Add lots of fresh ground black pepper.

Drain the pasta and return to the pan. Toss in shredded spinach and stir. This will wilt it just slightly. To wilt it more, put the lid on the pot and let it sit a minute. Pour pasta into serving dish and stir in just enough sauce until the noodles are gently coated. Spoon a little more sauce on the top if desired, but don’t drown it! This goes very nicely with some white wine, don’t you think? Time for dinner! Have yum!

What did you add to your white sauce? Do tell in the comments below or link us to your recipe!