A whole new mapgoblin. Time to resurrect this site.
]]>A whole new mapgoblin. Time to resurrect this site.
]]>A whole new mapgoblin. Time to resurrect this site.
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So close to a wonderful shot, I guess I'll just have to settle for a cute shot when viewed small.
]]>I hope this photo doesn't get lost in the stream of uploads to flickr. It's one of my all time faves. she was so tiny, so cute, and able to sleep anywhere those first couple weeks. okay, that's enough poetic wax.
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2 tsp. olive oil
1 1/2 cups chopped onion
1 garlic clove, minced
4 cups peeled cubed sweet potato (about 1 1/2 pounds)
1 1/2 cups cooked small red beans
1 1/2 cups vegetable broth
1 cup chopped red bell pepper
1/2 cup water
1 tsp. grated peeled fresh ginger
1/2 tsp. salt
1/2 tsp. ground cumin
1/4 tsp. black pepper
1 14.5 oz can diced tomatoes, drained
1 4.5 oz can chopped green chiles, drained
3 T. creamy peanut butter
3 T. chopped dry roasted peanuts
6 lime wedges
1. Heat oil in nonstick skillet over medium heat. Add onion and garlic; cover and cook 5 minutes or until tender.
2. Place onion mixture in 5-quart slow cooker. Add sweet potato and next 10 ingredients (through chiles). Cover and cook on low 8 hours or until vegetables are tender.
3. Spoon 1 cup cooking liquid into a small bowl. Add peanut butter, stir well with a whisk. op with peanute, serve with lime wedges.
Yield: 6 servings -- 1 1/3 cups stew, 1 1/2 tsp. peanuts, and 1 lime wedge
NI: 308 calories, 10.2 grams fiber, and 8.8 grams fat
]]>1) We're moving the photos over to flickr http://www.flickr.com/photos/mapgoblin/
2) Hass is starting up some social networking at friendster. Would you please be my friend? http://www.friendster.com/profiles/mapgoblin
3) We're going to swtich bloggin software from MT to WP. not done yet but give it a couple weeks and I'll get to it.
Details were scheudled for this post, but alas Josie seems to be up from her nap.
]]>Combine all ingredients in crockpot, cook 4 hours on low.
]]>add all ingredients to crockpot, cook 4 hours on low
]]>Soak - 1/2 pound black beans overnight.
The following morning:
Combine
Beans
32 ounces of vegetable stock
1 coarsely chopped onion
2 sliced bell peppers (1/2 bag of frozen bell peppers will suffice)
1 tsp salt
1 tsp chili powder
1 tsp oregano
1/2 tsp cumin
1 tsp of garlic (or 4 cloves fresh)
Cook for 12 hours on low. Puree with stick belnder before serving.
More beans and less stock may be used for a thicker consistency which is excellent served over rice.
In food processor:
Combine flour, salt and sugar
Add butter, process until crumbs form (pea sized)
Combine sour cream and water, add to dough, pulsing to combine.
Pinch dough with fingers, if dough is floury and dry add 1-2 tbs of water, pulse until dough forms large clumps and no dry flour remains.
Turn dough out onto work surface, dividing into 2 balls, forming 4 inch disks. Wrap and refrigerate for at least 2 hours.
May be refridgerated for up to 24 hours, thaw for 15 minutes before rolling.
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