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All My Junk — In One Place

So this is the result of a week and a half of kombucha fermenting. First pic is the mother and resultant baby scoby.

Last pic is the kombucha tea. MAKE YOU STRONG LIKE BULL!

My mom sent Holly a Kitchenaid mixer for Christmas this year and we’ve been trying to put it to use more. So for her birthday yesterday, I bought her the pasta attachments for it. Here’s pictures of our first try…

It took 4 attempts, by the way, to get the dough to actually be dough.

Its Holly’s birthday! And my first time baking!

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Ingredients

• 4 cups water, divided
• 1/4 cup kosher salt
• 1/4 cup sugar
• 1 bay leaf
• 1/2 teaspoon whole black peppercorns
• 1/2 teaspoon whole cloves 6 bone-in, skinless chicken breasts
• 3 ancho chiles (dried poblano peppers)
• 2 large jalapenos, halved
• 1 large onion, quartered
• 2 Roma tomatoes, halved and seeded
• 2 whole garlic cloves
• 1/1 teaspoon whole cumin seeds
• 1/4 cup olive oil, divided
• 1 large bunch cilantro leaves, plus more for garnish
• corn tortillas, kept warm
• 1 limes, cut into wedges
• 1 avocados, halved,  and sliced
• 1 red onion, thinly sliced

Directions

In a medium saucepan, combine 3 cups of water, salt, sugar, bay leaf, peppercorns, and cloves.  Bring to a boil on medium heat, stirring gently.  Once the sugar and salt have dissolved, remove from heat and let it cool.  Transfer to a bowl and add the chicken and leave it covered in the fridge for 2 hours or more.

Bring the remaining cups of water to a boil.  Put the anchos into a bowl and add the boiling water.  Make sure the peppers stay fully submerged for around 20 minutes.  Once they’re soft, remove the stems.

Preheat oven to 400F and on a pan, combine the jalepenos, onion, tomatoes, garlic and cumin with 2tbsp olive oil.  Throw some salt and pepper on there and then roast them in the oven till caramelized for about 20 minutes.  Transfer the roasted vegis and the softened chilis and another 2tbsp of olive oil into some sort of food processor…we used our kitchen aid.  Add cilantro and another 2tbsp olive oil once it starts getting smooth.

Remove the chicken from the fridge and dry it off with paper towels.  Put the chicken into a pyrex baking dish and cover it with the mole sauce and bake covered for about 55 minutes.  Remove from oven and take the chicken out of the dish.  When it has cooled enough to touch it, shred it up and add it back to the sauce.  Mix.  Put on a tortilla.  Garnish.  Enjoy.

Mmmmmm mole chicken… btw, I’m pretty sure it’s pronounced Mole-ee not Mole-a.  Feel free to disprove me in the comments.

This is, without a doubt, one of our first homemade recipes. We knew we wanted to make a lasagna, mostly because Holly got a new lasagna pan for Christmas. The reason this came about is that she really REALLY wanted to make sushi tonight and I wanted pasta…so….. seafood lasagna.

Here’s how it works:

1lb shredded mozzarella cheese
1lb assorted seafood stuff. Our came with shrimp, crab, calamari, and other fun stuff….
1 jar alfredo sauce
lasagna noodles. We used wheat noodles.

First off, boil the noodles down 3 by 3 at a time til they’re sticky and soft, but not totally cooked…There was a heated debate on how cooked they should be…so heated in fact, Holly’s mom was called…she said al dente…blah blah blah

Mix the seafood mix in with the sauce and chop up it up a bit. Lay down a layer of seafood/alfredo mix, then cheese, then soft noodle, then mix, then cheese, then noodle. We also topped it off with more cheese after the last set of noodles, but that’s because we like cheese…?

Once the noodles are done, and mind you we made this with a Chicago Lasagna Trio Pan, set the oven to 350F and put it in for 35 minutes.

Came out much better than the ones we made back in January.  Used hard tacos this time which made a huge difference.  Also yellow rice with vegis.

1lb ground 93/7 turkey

1 big ass tomato

shredded lettuce

your choice of cheese

half an onion

taco season to taste

Brown that turkey meat til there’s not pink…grey…left.  Drain when done and then add the taco mix and half a cup of water.  Let that mix around for a bit then add the diced onion.  Right about now is a good time to put those taco shells in the oven at 350F for about 5 minutes.

Make ‘em how ya like ‘em. I like meat, then cheese (so it melts), then lettuce and tomato…oh and Cholula…best hot sauce in the world.

Eat ‘em up, om nom nom.

~Ben