Genevieve's Favorites
1
T butter
2-3 pork chops diced
½ C onions chopped ( I use a little more)
1 clove garlic, minced
½ t. salt & black pepper to taste
½ C Quinoa (if bought in bulk, rinse 3 times
in cool water
(I buy it in a box at Jude’s
2 Cups potatoes, diced
1 Jalapeno, blistered, steamed, peeled and diced
6 C chicken stock
½ dry roasted peanuts, chopped
1 Can diced tomatoes
I add 4 carrots, grated in processor. I have even added cabbage.
Heat butter, add diced pork and brown lightly. Add onion, garlic, salt , pepper, and sauté until vegetables are limp - about 5 min. Add pork, quinoa, potatoes, jalapeno, and stock. Bring to a boil, cover and simmer for 3 0 minutes.
Chop peanuts in food processor, then add them and the can of tomatoes. Add seasonings. Serve hot.
I like to serve flour tortillas with it – but I am addicted to them.
Sometimes I add 2 more cups of stock.
This freezes wonderfully and I make meal after meal of it. When I run out I make some more.
8 oz. butter unsalted, room temperature
1/2 c. sugar
1/3 c. brown sugar
1 large egg
1 tsp vanilla
1 c. peanut butter - crunchy style
1/4 tsp salt
1 tsp baking powder
1 3/4 c. flour
Preheat oven to 350 degrees. Cream butter with sugars until light. Add egg and vanilla extract, and peanut butter and the combined flour, baking powder and salt. Mix well until well combined. If weather is hot, place in fridge to cool at least an hour. Take a small ice-cream scoop or tsp. of dough, roll the dough into rounds and place on baking sheet, leaving 3 inches of space between them. Dip a fork in sugar and press it into top of each cookie twice to make a crisscross pattern. Dip fork into the sugar before each pressing. Bake approximately 12 to 15 minutes, until cookies are light brown.
1 pkg cranberries
1 1/2 C. Sugar
8 oz cream cheese
1/2 C. cream (optional)
1 C. crushed pineapple (drained)
Cool whip (8 oz)
1 C. chopped pecans
Crush cranberries (I chop in processor). Stir in sugar until dissolved. Add rest of ingredients. Refrigerate or freeze. (Freezes well)