2011 October | Rocky Mountain Woman

Archive for October, 2011

SPEECY SPICY MEATBALL SOUP

Written by Rocky Mountain Woman on October 21, 2011 – 7:26 am -

This will warm the cockles of your soul!

Ingredient list:

meatballs:

2 large poblano chilis
1 lb ground beef
1/2 cup grated zucchini
1/4 cup grated onion
1/4 cup panko
1 large egg, beaten
2 garlic cloves
1 T ground cumin
1 t oregano
1/2 t Kosher salt

broth:

1 T olive oil
1/2 small onion, grated
2 garlic cloves, minced
3 T ancho chili powder
2 t ground cumin
9 cups low sodium beef broth
1/2 t oregano
1 cup grated zucchini
1/4 cup rice
1/4 cup fresh cilantro
1 T fresh lime juice

tortillla strips for garnish

Start by charring the chilis on a grill

when they are blackened, place in a plastic bag for 10 minutes

then peel and remove the seeds

and mince

Mix with beef and onion

add the remaining meatball ingredients

form into small meatballs and set aside

Heat oil over medium heat in a dutch oven and add onions and garlic, saute’ until onion is soft

Add chili powder and cumin, saute’ another minute

Add broth and oregano, bring to a boil, then lower heat and simmer for 10 minutes

Stir zucchini and rice into broth and add meatballs, simmer stirring occasionally and adjusting heat to avoid a full boil for another 20 minutes or until rice and meatballs are cooked through

garnish with a sprig of cilantro, a squeeze of lime and tortilla chips…

Adapted from Bon Appetit

Autumn Colors

Written by Rocky Mountain Woman on October 19, 2011 – 12:05 pm -

This photograph is posted in honor of Autumn and part of Jenny Matlock’s Alphabet Thursday. For more Autumn color posts, please click here http://jennymatlock.blogspot.com/

Posted in She Shoots | 19 Comments »

HOW TO TURN A PERFECTLY HEALTHY POTATO INTO SOMETHING BAD FOR YOU!

Written by Rocky Mountain Woman on October 14, 2011 – 5:54 am -

Ingredient list:

4 baking potatoes
2 slices of bacon, fried and crumbled
1 stick butter
1/2 cup sour cream
salt and pepper
1/4 t paprika
1 cup grated cheddar cheese
1/2 cup shredded mozzarella cheese
2 green onions
canola oil

Start by scrubbing the potatoes and rubbing them with the oil

Bake until easily pierced with a fork, about an hour, at 350 degrees