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.
Submitted by Joe
Serves 6-8
| 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 |
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.
We’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!
Submitted by Foghorn Leghorn
When cutting the skin off of any kind of potato before cooking it, place the peeled potato in a pan of water. This will prevent the potato from turning brown while you peel the rest.
Submitted by Ana
To check if your meat is done, hold up one of your hands with all fingers extended, but relaxed. Feel the fleshiest part of your palm (the part right below your thumb). That’s what rare meat feels like. Then place your index finger to your thumb. This is medium-rare. Do the same with your middle finger; it’s medium well. With your pinky it’s well done.