Friday, April 25, 2014

Summer Spiced Healthy Zucchini Muffins

1 cup whole-wheat flour
2/3 cup all-purpose white flour
1/4 cup sugar
1 Tbsp cinnamon
1/4 tsp ground allspice
1/4 tsp ground cloves
1 1/4 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 1/3 cups shredded zucchini
1/2 cup milk
2 Tbsp oil
2 Tbsp honey
1 large egg
Preheat over to 400. Coat muffin tin with oil. Mix dry ingredients. Add zucchini, milk, oil, honey, and egg. Mix together. Spoon into muffin cups. Bake 20 minutes.



Sunday, April 13, 2014

Green Chili Desabrada



1 3-4# beef roast (Sirloin tip or anything pretty lean.)
1 10 oz cangreen chilies
2 Anaheim peppers, blistered and peeled
1 Tb kosher salt
1 Tb fresh cilantro
1 29 oz can diced tomatoes
2 large onions, chopped
1 Tb cumin
1 Tb fajita seasoning (I used chili powder and a little more cumin)
1/4-1 tsp. Pepper to taste

Options:
Corn tortilla or flour
Black beans
Shredded cheddar
Chopped romaine
Chopped tomatoes
Salsa
Sour cream

If you start with a frozen roast, start cooking the night before with a 1/2 cup water. Get up in the middle of the night to flip it.
Or start with a fresh roast, cook roast on high 6 hours.
Shred meat, remove fat and bone.
Return meat to crockpot. Add chilies, garlic, salt, cilantro, tomatoes, onions, cumin, fajita seasoning, and pepper. Cook on low 8 or more hours or on high 4-5 hours.
We had it as burritos. But, the Penzys magazine this came from suggested serving it over corn tortillas stuffed with cheese and beans. Also, I'm thinking it would be good as a salad topping.