I know these look like ordinary brownies, but they’re hiding a secret: a teaspoon of coffee & cinnamon, extra coco powder and a cup of dark chocolate chunks!
Cooking With Christie: Outtake!
the man in the brown suit
A slightly drunken and sinister snowman…..
Cooking With Christie: Seaweed
This Week’s Recipe: Wakame Seaweed Salad
Inspiration: Wakame Seaweed Salad is the second recipe Good Eats, the tv show, inspired me to make after my day of furious lemon themed bakes! Unsure of what exactly I was looking for at my local Asian grocery store, I decided to make my first purchase of dried wakame seaweed over the interwebs.
Watching the seaweed rehydrate is a fun to watch as Alton Brown said!
Here’s the thing: This recipe doesn’t contain many moving parts.
As I’d already planned on replacing the radishes the recipe requested (thanks, stupid, stupid allergies), when I realized we’d used the avocado the night before for our taco Tuesday tacos, it didn’t require much effort to pivot the side dish that much further.
Though happily, out of the eleven ingredients used, I only substituted two. So from a numbers standpoint, that’s not bad. Right?
Hopefully, Alton Brown won’t mind.
In any case, in addition to called-for carrots, I chopped up a red bell pepper and part of a zucchini….and it turned out pretty tasty. Though next time, I will reduce the amount of seaweed slightly and increase the veggies so they’re roughly equal. (I like veggies.)
Christie: Colonel Race and Mr. Harley Quin are the only eaters who are adventurous enough to try/eat a seaweed salad regularly. I think. Though if Aziraphale, from Good Omens, can enjoy sushi, Poirot might learn to like seaweed salad…..
My 52 Weeks With Christie: A.Miner©2023
Cooking With Christie!
This Week’s Recipe: Best-of-Both-Worlds Enchiladas
Inspiration: Okay, So last week’s recipe of red enchilada sauce directly ties to this week’s. Due to stupid, stupid allergies, I can’t have the majority of canned red enchilada sauce. Hence I made my own!
Again, leery of allergic reactions due to cross-contamination, as deli counters often use peanut oil in their fryers or have other items containing nuts. I roasted my own chicken.
Then I consulted the recipe in the book (below) to make enchiladas.
However, because I’m not feeding a small army, I needed to pare down the Pioneer Woman’s recipe. So rather than making both green and red enchiladas, I stuck exclusively to the latter. I then added diced Fresno peppers, black beans, shredded Mexican cheese, and a bit of hot sauce to a bowl of diced chicken. Finally, after rolling the filling into blackened tortillas, I smothered them in yet more cheese and peppery enchilada sauce and baked!
Perhaps a bit more toasting to the flour tortillas would’ve helped them from becoming a bit soft….but overall, I’m pleased with this first try!
Christie: Again, I can see Colonel Race enjoying this dish on his travels. Or Mr. Harley Quin partaking of a plate on one errand or another should he find himself in a restaurant serving a dish similar to mine. (Though executed with a far defter hand.)
Cooking With Christie!
This Week’s Recipe: Red Chili Paste
The Inspiration: While scouring all the Asian Markets in the area looking for lime leaves for last week’s tom yum soup recipe, my husband slipped a pound of Thai chilis into the basket…and for a hot second I was stumped on how to use so many before they spoiled. Especially since I didn’t buy any chicken wings (which I coat with a homemade sweet & spicy thai chili sauce).
Then I wondered how hard it would be to make chili paste – which lasts longer than the fresh chilis. This question led me to a recipe on LinsFood and I followed version 2 of the basic recipe.
The only change I made was omitting the candlenuts since I am allergic to every other kind – I didn’t want to risk it.
Christie: Honestly? I am not sure any of Christie’s sleuths would love this except perhaps Mr. Harley Quin (as love can be spicy) or Colonel Race (as he traveled so widely).
My 52 Weeks With Christie 
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