Happy Four Twenty

Alright you askewbies… considering that we all come from a community based on the stoner humor of Jay & Silent bob, it’s appropriate that I did some googling to share these recipes with you.

I’m not going to “reprint” them here, just links. And I have no idea how accurate they are, but I have on good authority that they’re not going to lead you entirely astray.

First, you have to make the butter.

Then you can make some rice krispy treats.

For the chocolate lover, fudge or caramel might be in order.

Saucepot Tips – Perfect Microwave Potato

Submitted by jennifer_ann7


After washing the potatoes & piercing them, rub cooking oil over them. Microwave for approximately 6 minutes per potato. Before serving, wrap each potato in a paper towel for 5 minutes. This helps keep the steam in so the potato is fluffier & more moist when you cut into it.

Saucepot Tips – Eggplant Texture

Submitted by Ana


In order to improve the texture of eggplant & keep it from becoming spungey, cut it up, salt it on both sides, let it sit on a paper towel. Once it’s been about an hour, rinse it off, squeezing it out while doing so, then cook it according to the recipe you were using.

Taco Soup

Submitted by Joe
Serves 6-8

Ingredients

1 lb. lean ground beef ½ c. onions, diced
15-16 oz. black beans (1 can) 15-16 oz. pinto beans (1 can)
14.5 oz. DelMonte Diced Tomatoes with Zesty Mild Green Chiles (1 can) 14.5 oz. DelMonte Diced Tomatoes with Zesty Jalapeños (1 can)
11 oz. Green Giant Mexicorn (1 can) 14 oz. beef broth (1 can)
1 pkg. Old El Paso Taco Seasoning 1 tbsp salt
1 tbsp pepper ½ tbsp garlic powder
½ tbsp chili powder 16 oz. sour cream
1 pkg. Kraft Mexican 4 Cheese Blend, shredded

Directions

  1. Dice the onions. Rinse & drain all cans of beans.
  2. Crumble & brown beef in a large pot over medium high heat.
  3. Once the meat starts to brown, add salt, pepper, garlic powder & chili powder, stir.
  4. Add onions & mexicorn, stir. When the meat is fully cooked, add beans & cans of diced tomatoes.
  5. Reduce heat to low, add beef broth, taco seasoning & stir to mix.
  6. Cover pot & let soup simmer on low for 30 minutes.
  7. Serve in a bowl, top with spoon full of sour cream & shredded cheese.

Chef’s Note: For red-meat free soup, substitute ground turkey in place of beef & chicken broth in place of beef broth. For vegetarian soup, double the beans called for in place of the meat & use vegetable broth instead of beef or chicken broth.

Weekly Recap

chiliesWe’ve had some stellar additions this week. Lots of recipes have come in with a distinct kick to them, and I’ve managed to update all the tips from the old Saucepot into the mix too. A couple more are still scheduled to come this week. We’ve been on a roll with a post a day, so by all means keep those recipes coming!

If you need help finding a good recipe, remember that there’s a category drop down menu to the right there and the site search is available as well. All recipes are tagged by ingredient so it should be a cinch to find recipes based on what you’re in the mood for.

Of course since I’m still mid-redesign, I appreciate any feedback on that as well. Remember any recipes can be sent to me at info@foodaskew.net!