Deliciousness of Yum

Whole Hog

2011-02-09T05:00:00.000-08:00

This is not my slow cooker--mine is much less fancy!

I've been using my slow cooker a lot more than normal lately. I don't know why I don't use this handy-dandy appliance more, but right now, I am in full-on slow cooker mode. I've also been lusting after pork shoulder these days. I'm not sure why, but that's ok. Pork should is good. Slow cookers are easy. Combine the two and you get good, easy dinners that feed a crowd.

I'm making BBQ Pulled Pork as we speak (it's cooking away while I'm at work). Earlier this year, I made Pernil--a recipe I found from Skinny Taste (by the way: If you are looking for recipes that are healthy, easy, crowd-pleasing and downright good, head over to Skinny Taste. I love this website and visit it often. There are so many good things to try!).

Two weekends ago, I also made Pulled Pork with Caramelized Onions. The recipe came from Eating Well--I found it online and you can get it here. Take a look at how it turned out.

It was sweet, tender, flavorful and fun to eat. I served it with toasted Kaiser rolls, coleslaw, and chips. It lasted three+ meals, and I fully intend to make it again. The mister and I loved it, and I would really like to make this for my family (I know they'll like it!).

Sorry for the low-quality iPhone photo!!

I can't tell you how much I love using my stupid slow cooker. I get the best food from that little thing. Do you have a slow cooker? If so, what's your favorite recipe? Share, share!

Green is the New Yum

2011-02-08T05:00:00.000-08:00

For Christmas, my husband did a super nice thing and bought me a subscription to Cooking Light. I love this magazine! I'm always on the lookout for good recipes that are healthy and that will not be detrimental to my current weight loss plan. Cooking Light never fails. The January/February edition featured so many yummy sounding recipes that I created an online recipe file to keep everything handy (I hate dealing with clipped out recipes--they're so messy!).

As we all know, Super Bowl Sunday was this past weekend. In our family, football is something other people watch. I don't think I have ever sat through a Super Bowl in my life, but since easy, crowd pleasing football friendly recipes were everywhere, I thought I'd get into the spirit and whip up some chili for me and the hubs. I turned to the January/February edition of Cooking Light and found Green Chile Chili. Wow! This is a winner.

Not only is it easy, but it's really, really tasty. Plus--thanks to the Cooking Light folks--it does not have a ton of calories or fat. My Weight Watchers plan and my taste buds send major thanks to CL.

Click over to Cooking Light's website for the recipe. I'll show you the creation of the meal in progress.

First, I got my ingredients ready to go.

I browned some ground beef in my trusty Le Creuset, then I added chopped onions, chili powder and paprika, followed by garlic. (The kitchen smelled so good at this point...and the yumminess just intensified as I cooked along!).

In went a bottle of dark beer that I let bubble and reduce down until there was almost no liquid left.

Then I added salsa verde and chopped green peppers (the green of my green chile chili), crushed tomatoes and kidney beans. Everything mingled together for a few hours, then I served it with shredded cheddar and tortilla chips.

OMG--this was so yummy and so easy...you better believe I am making this one again!

Hello? Anybody Out There?

2011-02-07T05:00:00.000-08:00

Good grief! My sister and I officially suck as bloggers! To our defense, it can be tough to find the time to cook, work, play, have a life, and blog. This year is flying by and we've been lax. Forgive us, but also cut us some slack.

I have a few posts lined up (in my head at least) and I'll have to prod Greta to get a-cooking. Really, we're both awesome in the kitchen, even if time is not on our sides.

Check back here tomorrow...I'm going to share a kick-ass Chili recipe I tried out over the weekend from Cooking Light. Plus I have some other tricks up my sleeve (I hope!).

A Very Cool (and Nerdy - in a good way) Gift

2011-01-19T05:00:00.000-08:00

At work this year we drew names for Secret Santa's and my friend traded with a coworker so that she could be my Secret Santa. She had found a perfect gift for me that appeals to both my sci-fi nerd side and my foodie side - the ultimate book! It is The Star Wars Party Book: Recipes and Ideas for Galactic Occasions!

This book is really fun because it fully embraces the Star Wars Universe and covers everything from food to decorations to scavenger hunts to making pajamas. It has lots of good ideas if you have a kid that is into A Galaxy Far, Far Away or if you love to embrace your inner child.

I think my favorite in the book is a recipe for Clone Trooper Cakes - they look so cool and my son absolutely loves them too! I will have to try and make these sometime soon. They are cupcakes that have clone trooper faces on them - I am a little weary of the actual decorating, as I am not the most patient person when it comes to baking.

Another great idea is the Death Star Pinata. Who would not love to take a whack at the Death Star and have goodies come out. The fun thing with that is you could fill it with all sorts of things from candy to toys to erasers or anything small with a Star Wars theme to it. On the cover they show it being hit by a lightsaber - very cool!

Anyway, this book was the perfect gift for me - thank you Jaime and Aidan thanks you too. When I make the cupcakes, I will take some in to work too!!

One Hot Dish!

2011-01-18T05:00:00.000-08:00

Friday night I took on my first meal in 2011. I decided that I would make somehting Italian and somewhat spicey. The night before, Lydia and I had been at the meat counter in Central Market and I saw that they had loose Hot Italian Sausage and I thought about how and what I might add together to come up with a meal.

Spicey Pork Sauge and Orecchiette

1 1/2 pounds Hot Italian Sausage (removed from the casing)

3 cloves of garlic

1/2 onion diced

cooking spray

1 28oz can crushed tomatoes

1 14.5 oz can diced tomatoes

1/2 cup red wine

1/4 cup capers, rinsed

12 white mushrooms, sliced

salt and pepper to taste

1 box orecchiette

parmesan cheese to top

In a large pot over medium-high heat, spray bottom of pot with cooking oil and add, garlic, onion and pork; season with salt & pepper to taste. Heat until fully cooked.
Reduce heat to simmer and add tomatoes, wine, capers and mushroom. Allow to simmer for several hours; stir often.
Cook orecchitte according to instructions. When cooked, pour in to a large pasta serving bowl. Add sauce on top; top with parmsan cheese.

This dish was delicious, but I fear that I was the only one that really fully enjoyed it - I love the heat and the rest of my family does not (so much). Everyone had seconds, but I still have my doubts. If I make this in the future, I would use 1/2 spicey pork and 1/2 plain pork to balance out the heat.

Overall, I was happy with the dinner and I served it with a nice loaf of french bread and a spinach salad. Everyone was grateful for the chocolate ice cream that we had for dessert - I thought that the ice cream might help with the heat too!

Ending the Week Right...

2011-01-13T05:00:00.000-08:00

Since this has, apparently, been Nigella Week here on Deliciousness of Yum, I thought I'd wrap things up with a quote and a quick drink idea from Ms. Lawson...

Here's the quote...

"I eat healthily. It`s just that I eat enough for five healthy people."

And now for the drink. I heard Nigella talking about "Dirty Prosecco" on her NPR story, and thought it sounded easy and yummy for the holidays.

All you need to do is add some Campari to the bottom of a champagne glass, then top it with some Prosecco. Viola! Instant party drink!

Since Campari is insanely expensive here in WA state, I opted for a pomegranate-flavored alcohol that was on the shelf next to Campari, at a fraction of the price. The Prosecco was dirt cheap (I got it from Trader Joe's) and delicious. The drink was yummy and pretty--it would be perfect for Valentine's Day!

The Name Sounds Silly, but the Food is Good!

2011-01-12T05:00:00.000-08:00

Right before Christmas, I heard Nigella Lawson on NPR, talking about some of her favorite quick dishes for the holidays. In her NPR piece, she mentioned her latest favorite, Peanut Butter Hummus--a recipe that also appears in her newest book, Nigella Kitchen.

I am not the biggest fan of tahini--the sesame paste that usually gives hummus it's flavor--so using peanut butter in place of tahini (essentially sesame butter) sounded perfect. After hearing the interview, I pulled the recipe off the internet and whipped this up for appetizers for my Christmas dinner.

Peanut Butter Hummus was a hit! It had a nice texture, smooth flavor, and was a snap to make. My mom had some a few days later on a sandwich, and she said it was delicious.

The recipe, below, makes a boat-load of hummus. If you don't want tons of the stuff, you may want to half the recipe.

PEANUT BUTTER HUMMUS
2 x 15-ounce cans chickpeas (garbanzo beans)
1 garlic clove, peeled
3-5 tablespoons regular olive oil
1/3 cup creamy peanut butter
3 tablespoons lemon juice, or more as needed
2 teaspoons kosher salt or 1 teaspoons table salt, or to taste
2 teaspoons ground cumin
1/4 - 1/3 cup Greek yogurt
2 tablespoons peanuts, finely chopped, to serve (optional)
1 teaspoon smoked paprika, to serve (optional)
breadsticks, mini pitas, crackers, tortilla chips, to serve (optional)

Drain and rinse the chickpeas. Put the garlic clove, chickpeas, 3 tablespoons oil, peanut butter, lemon juice, salt, and cumin into a food processor and blitz to a knobbly puree.
Add 1/4 cup of the Greek yogurt and process again; if the hummus is still very thick, add another 1–2 tablespoons yogurt and the same of oil. (This will often depend on the chickpeas, as different sorts make the hummus thicker or not.)
Taste for seasoning, adding more lemon juice and salt if you feel it needs it.
On serving, mix the chopped peanuts with the paprika and sprinkle on top if you wish, and put an array of bits and pieces to eat with or dip in, as you see fit.

Makes enough for a party of 10
Note: The hummus can be made 1–2 days ahead. Transfer to non-metallic container, cover, and refrigerate until needed. Should be consumed within 2 days of making

Perfect (and Beautiful!) Banana Muffins

2011-01-11T05:00:00.000-08:00

I love bananas and eat them almost daily. However, when it comes to banana flavored stuff, I'd prefer to pass. I don't know what my problem is, but I do not like banana bread, banana muffins, etc. My sister is even worse--she doesn't like bananas in any way, shape, or form.

Because I am a big banana eater, I often end up with leftover bananas that turn soft and brown on my counter. I hate to throw them out because my husband LOVES banana bread, muffins, etc. I had four well-aged 'naners on my counter the other day and decided to try out a recipe I found in Nigella Kitchen (see Monday's Cookbook Corner for a book review). The result? Muffins that were easy and fast to make that looked amazingly beautiful. My husband loved them, as did my parents.

Make these when you want something homemade that doesn't take a lot of time (if you like bananas, that is!)

CHOCOLATE BANANA MUFFINS

3 very ripe or over ripe bananas
1/2 cup vegetable oil
2 eggs
1/2 cup (packed) light brown sugar
1 1/2 cup all-purpose flour
3 Tablespoons unsweetened cocoa, sifted
1 teaspoon baking soda

Preheat oven to 400 degrees and line a 12-cup muffin tin with muffin cups.
Place bananas in the bowl of a freestanding mixer; turn on to mash up the bananas.
With the mixer still going, add the oil followed by the eggs and sugar. Combine well.
In a small bowl, mix together the dry ingredients (flour, cocoa, and baking soda). Add the dry ingredients to the banana mixture, beating gently.
Spoon the batter into the prepared muffin cups (note: the muffin cups will be filled up, almost to the top).
Bake for 15-20 minutes until muffins are dark, rounded, and peaking (as Nigella says) "proudly." Let cool in the muffin tin for a few minutes before taking the muffins out of tin and cooling on a wire rack.

Makes 12 muffins.

NOTES:

These really are some of the easiest, prettiest muffins I've made in awhile
My husband has requested the addition of walnuts and/or chocolate chips the next time I make these--I think both sound right!
Since my husband and I are on Weight Watchers, I ran this through their recipe builder. One muffin is about 6 points...in case you care!

Cookbook Corner: Nigella Kitchen

2011-01-10T05:00:00.000-08:00

In our family, there are several absolutes. When it comes to cookbooks, if there's a new book out by Ina Garten, our mom absolutely must have it. It there's something from Madhur Jaffrey, it's a safe bet for Greta. For me, whenever there's a new book from Nigella Lawson, I'm probably going to get my paws on it. My husband understands this, so I was not surprised when he gave me Nigella Kitchen: Recipes for the Heart and Home for Christmas.

This book, like most books from Lawson, begs to be read. You really need to give yourself time to sit down and enjoy Nigella's overly word, conversational style. She not only gives you recipes, she also gives you plenty of ideas and thoughts about food, cooking and life.

What to Expect: This book is divided up into several different parts, as follows:

Part I: Kitchen Quandaries (chapters include recipes for every day cooking; quick cooking; easy to make meals; and pantry suppers).
Part II: Kitchen Comforts (chapters include chicken recipes; meals that require more time and effort; and cozy dinners)

The book also includes Nigella's thoughts on kitchen equipment, tips and shortcuts.

I really like this cookbook--there are plenty of pretty pictures and recipes that I want to try or that might inspire me to make something I wouldn't have.

Best Recipes: Here are my top five:

Turkey Meatballs in Tomato Sauce (pg. 44)
African Drumsticks (pg. 46)
Speedy Scallopine with Rapid Roastini (pg. 68)
Buttermilk Scones (pg. 283)
Raspberry Almond Bars (pg. 298)

I've already made two recipes from this book (Peanut Butter Hummus and Chocolate Banana Muffins)--both of which will appear on the blog later this week!

Complaints: As much as I like this book, I don't think it's her best (How to Eat and How to be a Domestic Goddess are both killer books!). My biggest complaints are:

Organization of recipes: Instead of all the baking recipes being in one area, they're dispersed throughout the book--as are all the recipes. If you want a specific chicken recipe, you better use the index at the back to find it!
The book itself is large and it doesn't like to lie flat open. I need to pull a can out of my pantry to act as a weight to keep the book from flopping closed.

Deliciousness scale: 4 spoonfuls of yum out of 5.

Details: This review is based on the 2010 edition of Nigella Kitchen: Recipes from the Heart of the Home; ISBN 978-1401323950

Cookbook Corner: The Essential New York Times Cookbook

2011-01-06T05:00:00.000-08:00

Every year, I always ask for, hope for, and receive, at least two new cookbooks for Christmas. One of my favorite Christmas moments is sitting in front of the tree and the crumbled up pile of wrapping paper, flipping through my new cookbooks. This year, my husband spoiled me with three new books and I've been devouring them all ever since. I'll tell you about the other two soon enough, but today it's all about The Essential New York Times Cookbook: Classic Recipes for a New Century by Amanda Hesser.

This book is massive. It's the kind of book that, like the Joy of Cooking or our family-favorite Southern Living Cookbook, will surely become a go-to reference for me when I'm searching for the best way to make a well-known dish. Some books you get for their inspiration through innovation and originality, others...like this one...provide inspiration based on tradition. The recipes in this book may not be groundbreaking, but they're sturdy, thoughtful, and they beg to be made.

What to expect: A whole freaking lot of recipes (no, that's not a technical term!). The book contains tons of recipes, with chapters ranging from Drinks, Cocktails, Punches and Glog, Sandwiches, and Pizzas, and Savory Pies, to Poultry and Game, to Pies, Tarts, and Other Desserts, and everything in between. This is a big book that requires the owner to sit down and read it. Sure, you could flip to the back of the index to look up a particular recipe, but if you want a big book all about cooking, take the time to read the book and enjoy it. No, I am not saying you need to read every chapter and every word, but spending time visiting with this book is time well spent.

Best recipes: This book weighs in at 4 pounds 9 ounces according to my kitchen scale (yes, I did weigh it!) and it contains more than 1,400 recipes. It's made up of all the best recipes from the past 150 years that have appeared in the New York Times. There are some interesting recipes in here--ones that I would never make and others that I can't wait to try out. I've only gone through this book twice (and have listed several dozen recipes I'm dying to make), but here are my top 5 so far:

Spicy, Lemony Clams with Pasta (pg. 336)
Crab Cakes, Baltimore Style (pg. 407)
Chicken Canzanes (pg. 458)
Flemish Beef and Onion Stew (pg. 515)
Dijon and Cognac Beef Stew (pg. 561)

Complaints: This is not a complaint of mine, but some may miss photos. Others may find this book too large and overwhelming. I've read a complaint that Amanda Hesser provides too much commentary. I love commentary in a cookbook, so I don't give that complaint much merit. So far, my only complaints are this:

Recipes are not arranged in an orderly fashion. For example, in the fish and seafood chapter, recipes are arranged by type. Shrimp recipes are mixed with fish on the same page, then you'll go several pages without any fish recipes, then you're back to fish later in the chapter.
I haven't had enough time to sit down and really, really examine this book as much as I'd like. That's more a complaint about me, but I had to list something...right?

Deliciousness scale: 5 spoonfuls of yum out of 5.

Details: This review is based on the 2010 edition of The Essential New York Times Cookbook: Classic Recipes for a New Century by Amanda Hesser; ISBN 0393061035

Easy Elegance

2011-01-05T05:00:00.000-08:00

Cream Puffs with Peppermint Ice Cream and Hot Fudge Sauce. Easy and yummy!

After serving up a meal like Boeuf Bourgignon for Christmas dinner, I knew I had to do something easy yet delicious for dessert. After much consideration, I decided on cream puffs filled with ice cream, bathed in rich hot chocolate sauce. Nothing wrong with that!

I first read through several recipes for pate a chou before consulting my mother. I remember my mother making cream puffs (or profiteroles) when I was a kid, and I know my mom is not a fan of complex recipes. I thought I found a simple enough recipe from the Joy of Cooking, but Mom told me to get out my copy of the Southern Living Cookbook. The recipe she always used was from there and, she promised, it was a piece of cake.

I'm happy to report that I took my mom's sage advice. The Southern Living Cookbook recipe was perfection--it was easy to follow and yielded deliciously elegant results. If you need a fancy dessert that's easy to make, I highly recommend this one. And the best part is that you can do whatever you want with the cream puffs once they're cooked. They can be used for savory or sweet dishes, and the only limit to fillings and pastry shapes is your imagination.

Try this one out...it's a breeze. And, you can make it ahead of time and stick it in the freezer. Nice!

Cream Puffs, fresh out of the oven...cooling off.

CREAM PUFF PASTRY

2/3 cup water
1/3 cup butter
2/3 cup all purpose flour
1/8 tsp salt
3 eggs

Combine water and butter in a medium saucepan; bring to a boil.
Add flour and salt, all at once, stirring vigorously over medium-high heat until the mixture leaves the sides of the pan and forms a smooth ball.
Remove from heat and cool 4 to 5 minutes.
Add eggs, one at a time, beating thoroughly with a wooden spoon after each addition; then beat until the dough is smooth.
Shape and bake pastry immediately according to recipe directions. Dough can be used for cream puffs, eclairs, etc.
To make cream puffs: drop pastry into 8 equal mounds 3 inches apart on an ungreased baking sheet (note: I lined my baking sheet with parchment paper). Bale at 400 degrees for 30 to 35 minutes or until golden brown and puffed. Cool away from drafts. Cut top off of puffs and scoop and discard out the soft, uncooked dough in the center. Add ice cream and top with hot fudge sauce.

Christmas Dinner, Revisited

2011-01-04T05:00:00.000-08:00

Right before we took our holiday break, I mention that I was planning on making Julia Child's Boeuf Bourgignon for my family for Christmas dinner. I am happy to report that I completed the meal...and that it was freaking awesome.

I'm not going to reprint Julia's recipe...you can find in on the Internet if you are crafty (or find it in Julia's book, if you own it)...but I'll show you all the steps involved. Nothing like looking at pictures of cooking in action to inspire the appetite!

First, I took some time to read (and re-read) Julia's recipe. I also searched around to see how others make this famous dish. I made a few adjustments to the original recipe...using normal bacon instead of a 6 oz. uncut chunk of the stuff as called for (I didn't have time to run around trying to find what Julia said I should use and opted for convenience over authenticity. I don't think my final dish suffered for this.) When I knew what needed to be done, I got all my ingredients ready to go.

Is there anything more lovely than mise en place?

I fried up the bacon then browned stew meat in the rendered bacon fat. By the way, bacon fat is the best...is it not?

Next came veggies.

The meat went back into the Dutch oven, along with the cooked bacon and all the residual juices. Also added were herbs, tomato paste, salt, pepper, garlic and flour.

The whole thing went into a hot oven for a few minutes. Then I added cognac (not called for in Julia's recipe, but mentioned in others) that was lit aflame. Once the blue flicker of alcohol-laden flame died out, I added a bottle of French red wine and beef broth. The Dutch oven went back into the oven to allow for constant heat to work its magic.

At this point, I cooked mushrooms in butter--a combination that made my fungus-loving husband drool. I also braised pearl onions in butter and homemade chicken stock.

When the meat was tender, the Dutch oven came out of the oven. The stew was strained and I mixed the fork-tender beef with the buttered mushrooms and brothy onions.

The strained wine sauce simmered and reduced down before being added back to the beef and veggies, and the meal was ready for consumption.

I served the Boeuf Bourgignon over buttered egg noodles with a salad and crunchy French bread. It was a hit. It was the kind of meal that warms you up and leaves you fully sated. And it's going in my "keeper" list. If you want to make this, don't be intimidated. It's not as difficult as you might think, and you'll be rewarded for your efforts with tender beef, succulent veggies, and a broth to die for. Now I'm getting hungry all over again!

(Thanks to my husband for taking photos while I cooked. His fee? A few buttery mushrooms and several tastes of beef!)

Happy 2011!

2011-01-03T05:00:00.000-08:00

The holiday season is now nothing more than a memory, and we're gearing up to plow through 2011. We hope you all spent time with your loved ones, celebrating the end of another year. My sister and I have been insanely busy, and days have seemed to slide by, overlapping. I feel like all I've done these past two weeks is eat. And eat well, I might add.

We have much to tell you about. At Christmas, we both got awesome new cookbooks we'll review. I spent more time in the kitchen than I have in ages, and have a number of recipes to share with you. In other words: bare with us. We're getting our thoughts in order and will have proper posts up in no time.

Until our next post, we're wish you all a happy, healthy, and delicious 2011!

Christmas Menu

2010-12-20T05:00:00.000-08:00

Happy almost Christmas! Sorry we've been inconsistent bloggers lately...'tis the season for being way too busy, I suppose.

I'm not sure if we'll have time to write between now and Christmas, so I wanted to just say thanks to everyone for swinging by our blog the past 1+ year. We love your comments!

What are you doing for Christmas dinner this year? I'll be making dinner for the whole family Christmas night. I'm serving Julia Child's Boeuf Bourguignon with a nice salad and plenty of crusty bread. For dessert, I'm making profiteroles with either Peppermint or French Vanilla ice cream (and a healthy glop of hot fudge sauce for good measure). I'll report back with photos and reviews after the holiday.

Happy Holidays to you and yours. We hope you get everything you want!

Stove Top Chicken Casserole

2010-12-13T05:00:00.000-08:00

What to cook for dinner tonight? This is a question that I run into often. Followed by, what do I have on hand and what can I throw together and still be yummy? In answer to these questions, I look to the freezer (to see what type of meat I have on hand) and to the pantry (to see what canned/boxed goods are available). Throughout the years, there has been a staple that is usually handy, tasty, and a crowd pleaser - Stove Top Stuffing!

I use the Stove Top Stuffing to top casseroles and also add some seasoning to dishes. The nice thing about this casserole is that you really can make it with whatever you have available. The basics are Stove Top Stuffing, butter/margarine, cream of mushroom (or any cream of soup), meat/vegetables, cheese (if you please), and liquid (wine, water or broth). The following is a very loose recipe for the dish. Feel free to add/subtract whatever you like!

Stove Top Chicken Casserole

4 chicken breasts, boned and cut into chuncks

1 onion, chopped

4 cloves garlic, chopped

salt & pepper to taste

1/2 cup Marsala wine (or chicken broth, or white wine, or water)

1 can cream of mushroom soup

12 mushrooms, sliced

1/4 cup frozen peas

1/4 cup frozen corn

1 cup cheddar cheese, shredded

1 box Chicken flavored Stove Top Stuffing (I prefer low sodium)

10-12 pats of butter

In a large pot, heat some cooking oil (~ 1 tablespoon) over medium-high heat. Add garlic, onions and chicken and cook unitl the chicken is no longer pink; season with salt & pepper. Turn down the heat to simmer-low and add the wine. Let simmer for 10 minutes. Remove from heat and add the soup and vegetables; mix well. Preheat the oven to 350 degrees. Transfer the meat mixture to a greased casserole dish. Top with cheese. Add the stuffing over the cheese and finally top with butter (place the butter evenly all over the top of the stuffing). Place casserole in preheated oven and cook until bubbly (about 30-40 minutes). Remove from oven, let stand for 5 minutes and serve with a salad.

Taming the Chaos

2010-12-06T05:00:00.000-08:00

Right before Thanksgiving break, I finally decided to break down and clean out my pantry. My pantry had been bugging me for ages, but with the huge cooking task of turkey dinner looming, I decided enough was enough and cleaned up my act.

Here are a few shots of how my pantry looks now:

To get my pantry looking like this, I had to do a lot of work. I...

Took out every single thing in my pantry.
Sorted things into three categories: keep, toss, or donate.
Moved all the keep items onto my dining room table to be dealt with later.
Emptied out and recycled what I could from the toss pile. We ended up with about 3+ bags of trash thanks to my pantry clean out!
Bagged up my donation items and searched for places to donate.
Cleaned out every shelf.
Lined each shelf.
Reorganized where my keepers would go.

I can't believe how much crap I had in my pantry. There were opened bags of cookies, cans that expired in 2007(!?!), and things I don't remember buying shoved into the murky depths of my too-deep pantry. It amazing how many boxes of pasta and cans of refried beans I have stashed away...and I have no idea what that says about me as a person.

I used to have all my canned goods on the top shelf, but have now come to the realization that that was madness. Canned goods are now lower, just below eye-level so I can better see what's in there. Pasta and grains have been moved to the top, with baking goods just below them followed by canned goods, then snacks, then cookies, then miscellaneous junk that has no better place to go.

I'm hoping to keep the pantry organized, but we'll see how long it lasts. Pantries can be scary places, but for now, I'm happy that I've tamed the chaos!

Hearty Vegetable Soup - Something To Warm You Up

2010-12-01T05:00:00.000-08:00

Growing up, my Mom has a very beloved cookbook - McCall's Cookbook - it is old and tattered and pages are dogeared and ready to fall out. The spine has disintegrated, but my Mom goes back to it all the time. One of her recipes that I really enjoy is in the Low Calorie section, but it is full of vegetables and flavor and I absolutely love it. It is for Hearty Vegetable Soup - it is so good this time of year after being out in the cold and I love it with some good crusty bread. Here is the recipe from McCall's.

Hearty Vegetable Soup

2 lb shin beef

large soupbone

1 tablespoon salt

4 cups thinly sliced cabbage (1 lb)

1 1/2 cups chopped onion

6 carrots, pared and cut in 3-inch pieces

3/4 cup chopped celery

1/4 cup chopped green pepper

1 can (1 lb 12 oz) tomatoes, undrained

1/2 pkg (10 oz size) frozen lima beans

1/2 pkg (9 oz size) frozen cut green beans

1/2 pkg (10 oz size) frozen peas

1 can (12 oz) whole-kernel corn, drained

1 pared potato, cubed

2 tablespoons chopped parsley

1 can (6 oz) tomato paste

1/2 teaspoon cloves

1 teaspoon sugar

2 teaspoons salt

1/2 teaspoon pepper

Place beef, soupbone, salt, and 4 quarts water in very large kettle. Cover; bring to boiling. Skim surface.

Add cabbage, onion,carrots, celery, green pepper, and tomatoes.

Bring to boiling; simmer, covered, 30 minutes.

Add other ingredients; simmer, covered 3 1/2 hours.

Remove meat and bone; discard bone.

Let meat cool. Cut into cubes; add to soup. Refrigerate several hours.

Just before serving soup, skim fat from surface. Slowly heat soup to boiling. Store leftover soup, covered, in refrigerator.

So when my Mom makes this, she does not add the green pepper (thankfully); my Dad and I are not a fan of peppers. Also, I think that she uses stew meat that has already been cubed. The other nice thing about this soup is that the longer it cooks, the more delicious it gets - it also freezes well!

Fancy Comfort Food

2010-11-30T05:00:00.000-08:00

Lately my husband and I have been spending our weekends in. It's been so nice to hang around the house with no real need to adhere to an agenda. Time at home has also afforded me with ample opportunity to cook. I've made a few big dishes lately, but one of my favorites has been Coq Au Vin...chicken in wine.

My mother used to make Coq Au Vin when I was a little kid. I liked it so much that I had her make it for my birthday dinner one year. It's a meal that I have great memories of, though I haven't had it in years. After picking up a decent (but not exceptional) frozen Coq Au Vin from Trader Joe's, I decided to break down and make it myself.

I'm so glad I did!

The final product turned out better than my memories. The chicken was tender and flavorful, the sauce was thick and perfect, and the mushrooms and onions rounded things out nicely. I served my Coq Au Vin over hot, buttered egg noodles with a salad and (of course!) crunchy French bread.

After reading both Julia Child's recipe and the recipe in The Joy of Cooking, I went with the later. Both recipes were very similar, but The Joy of Cooking won out because I wanted more onions and carrots. There are a million ways to make Coq Au Vin, and there are a number of wines you can use (I may try this with a Riesling in the springtime for a lighter dish), but The Joy of Cooking recipe was easy to follow and didn't require hours upon hours of cooking. Since everyone has (or should have!) a copy of The Joy of Cooking, I'm not going to type out the recipe. Just flip open your book and get cooking! Here's what mine looked like in the end:

If you make this (and you should!) let me know how it went!

Thanksgiving Success!

2010-11-29T05:00:00.000-08:00

I survived making my very first Thanksgiving dinner for my family! Here are some highlight's from last week's feast:

My 13 pound turkey was yummy! I followed an easy recipe from Ina Garten and--though the cooking time was more like 3 hours, not 2 1/2 like Ina said--the turkey turned out great. No brining or basting required!

My husband and father carved up the bird using the handy dandy electric knife. I really prefer the thick chunks of breast meat to the traditional thin slices. The meat seemed more moist, stayed warmer, and felt more substantial.

I went 2 for 3 with my side dishes.

The classic green bean casserole (yes, from Campbell's!) was predictable but good (the Mister loves this dish!). There's something so wrong and wonderful about those damn French Fried onions!

The stuffing was AMAZING. I've never made stuffing before, so I just threw everything in and hoped for the best. I wanted to appease the people who like "inside the bird" stuffing (because I did not stuff my bird when I cooked it) and those of us who prefer outside the bird stuffing. I think my stuffing was a satisfying mix of moist and crunchy goodness. (My "recipe" is at the end of this post.)

The smashed sweet potato casserole was a flop. The recipe was also from Ina, the rare TV cook that usually has good cooking ideas...but this one was a miss. My husband was the only one who liked it. It was too nutmeg-y for me and Greta said it reminded her of soap. Yup...that's a FAIL. If I were to try this again, I'd steer clear of the stupid nutmeg. Lesson learned!

The other sides for the night were easy: a can of cranberry sauce (yes, a can! We love the open and slice approach to cranberry goodness), sauerkraut (it's not Thanksgiving without it!), and gravy. Mom helped me out with the gravy, and it turned out delicious as always.

Desserts were also kick ass! Greta made pumpkin pie (with a little help from Mom, who makes the world's best pie crust), I made Chocolate Guinness Cake (a cake I'm inexplicably sick of), and I also had some mincemeat tarts from Cost Plus World Market.

Overall it was a very good meal and a happy Thanksgiving. Oh, and before I forget, here's how I made my stuffing. I didn't really have a single recipe that I followed, but it turned out super yummy. From reading many different stuffing recipes, I figured out that the most important thing was to make sure my stuffing had a lot of moisture. I'm currently doing the Weight Watchers program, and I don't usually eat this much rich yumminess, but it's Thanksgiving...why not break out multiple sticks of butter? This is not a recipe for calorie counters, but so be it.

Lydia's "How the Hell Do You Make Stuffing?" Stuffing

1 pound breakfast sausage (I used the unseasoned "original" kind from Jimmy Dean because Greta hates sage. Use whatever you want! Even Italian sausage would work here.)
1/2 stick butter (1/4 cup)
3 stalks of celery, chopped
1 onion, chopped
2-3 cloves of garlic, minced
8 oz. sliced crimini mushrooms
14 oz. package of cubed stuffing (I used Safeway brand because I'm cheap. I also opted for the unseasoned variety because of the sage-hater. If you have homemade bread cubes, use that)
fresh parsley, chopped (to taste--I probably used 1/4 cup or so)
To taste:

Kosher salt
Fresh cracked black pepper
Dried thyme
Dried marjoram
Dried rosemary

2 1/2 to 3 cups chicken stock (I used my homemade stock)
1/2 cup melted butter

Brown sausage in a hot pan, breaking it up into small pieces. When cooked through, place sausage on paper towel lined plate to drain a bit. Pour out excess grease from the pan.

In the same pan, melt 1/2 stick of butter over medium high heat. Add the celery, onion and garlic. Cook a few minutes then add the mushrooms. Cook and stir well to get all the browned bits on the bottom of the pan up and mixed into the veggies. Add a few pinches of salt and pepper to this mixture and cook until veggies are soft.

In a large bowl, combine cooked sausage and cooked veggies. Stir well to mix. Add cubed bread to the bowl and toss well to combine. Add parsley and seasonings, stirring well. (I spent a lot of time stirring and adding to make sure the entire mixture was well seasoned.) Pour in chicken stock and stir to moisten. Place mixed stuffing in a large casserole dish sprayed with Pam.

You can either cook the stuffing right away or put it in the fridge and let it sit overnight, to be cooked the next day. Before you put the stuffing in the oven, pour the melted butter over the top of the casserole. Bake at 350 until heated through...about 45 minutes or so.

Happy Thanksgiving!

2010-11-24T05:00:00.000-08:00

The big day is almost here. Greta and I want to wish you all a happy and delicious Thanksgiving.

Here's what I am planning to make for the big day. Leave a comment and let us know what you're serving!

Appetizers (I'm keeping it light...no need to stuff yourself before the turkey!)

Beer and Cheddar Spread with crackers
Nuts
Olives
Southern Comfort Sours (thanks, Dad!)

Dinner

Ina's Perfect Roasted Turkey
Gravy
Sausage Stuffing
Smashed Sweet Potatoes
Green Beans
Cranberry Sauce
Sauerkraut (I think this is a Baltimore tradition...it's certainly a family tradition if nothing else!)
Dinner rolls
Wine (not sure what kind yet...I better figure that out!)

Dessert

Pumpkin Pie (from Greta)
Chocolate Guinness Cake

It's safe to say no one will go away hungry. Again, have a Happy Thanksgiving! Thanks for reading our little blog.

A Simple and Easy Taste of the Season

2010-11-23T05:00:00.000-08:00

On one of my recent trips to the grocery store, I looked over the seasonal display and found Pumpkin Scones by Sticky Fingers. I love their other scones and have found them to be incredibly easy to make - add 3/4 cup of water, mix with a fork, then scoop spoonfulls onto a greased baking tray; cook for approximately 15 minutes and you have delicious scones. I also really like the flavor of pumpkin and thought that I would give these a try.

I am really glad that I did! These were super yummy and followed in the tradition of the other Sticky Fingers product line. I made these while my son was getting ready for school and put a little bit of butter on them when they came out of the oven. The smell was definitely of Autumn and the flavors were delicious. I enjoyed mine with a hot cup of coffee. My mother thought that they could use raisins (I disagreed and this one and thought that they were wonderful as-is) and she also ate hers with some cream cheese (that actually looked good).

Anyway, if you enjoy pumpkin flavored breads then keep your eye out for this mix. Again, I am always happy with the Sticky Fingers products and highly recommend them!

Tool Time: Slice With Ease!

2010-11-22T05:00:00.000-08:00

Back when I made the yummiest roasted chicken I've had in some time, I had my parents come over to share the meal. Like they always do, they asked if they could bring anything. I said yes! Bring your electric carving knife!

Since my husband normally leaves meat carving (and cake slicing) to my dad, I wanted the Mister to have a chance to practice before Thanksgiving. I asked my dad to guide my hubby through the carving process. With the help of the electric carving knife, some earlier reading on the matter from The Joy of Cooking, and words of experience from my father, the Mister carved up the chicken beautifully. (More on that in a minute!)

The electric carving knife was a huge help. If you don't have one, consider making the modest financial investment to pick one up. My father has used electric carving knives ever since I've been alive (he's gone through at least two of them!), and he's never had a hard time carving meat. My husband declared the electric carving knife fun to use...it made first time carvery a snap because he got a clean cut without that annoying sawing motion of a traditional knife. The electric carving knife doesn't tear the meat, and it gets the carving process done faster than a normal knife. It's also easy to clean (bonus!)

Men like power tools...and since men are traditionally tasked to carve meat, this is the perfect gadget for the kitchen. We'll be using this tool on Thursday to carve up the turkey!

Oh, one more note on carving: This year, we're carving the turkey breast differently. Instead of cutting thin slices, my husband is going to remove the entire breast and then cut it into thicker slices...just like he did with the chicken (see photo below). This does a few things: 1) it ensures people will get substantial pieces of white meat, 2) it keeps the meat moister and warmer (since less of the meat is exposed), and 3) it allows diners to get a better bite of yummy, crispy turkey skin!

The Dinner That Keeps on Giving

2010-11-17T05:00:00.000-08:00

The early stages of homemade stock.

After I made my super yummy roasted chicken, I couldn't let myself throw out the carcass and leftover bones of the bird. So I did the thrifty thing and made stock. I didn't follow a recipe, but I did throw the carcass, the chicken neck, some bones, onion skins, carrots, celery, parsley, and peppercorns into a big pot. I added enough water to cover everything, turned the burner on medium, and left the concoction to bubble all day long. After several hours, I strained all the veggies and bones (and threw them away) then let the strained liquid sit on low heat to continue to reduce. The end result? A dark, flavorful stock.

I'm planning on using the stock when I make my Thanksgiving dinner (I'll probably add it to the stuffing), so I have it in the freezer, waiting to be used. Before I froze it, though, I ran it through the most awesome gizmo: Oxo's Fat Separator. If you don't have one of these (and you're planning to make gravy or stocks), you should get one!

This handy gadget will set you back about $15, and it will help keep the oil slick out of your gravy/stock. It's surprisingly easy to use. You just pour your gravy/stock through the separator then pull out the stopper. This creates suction so that the non-fatty liquid pours easily from the spout. The fat will rise to the top so you can see when to stop pouring.

One bit of advice: pour slowly and pay attention to the color of liquid in the spout. As soon as you get into the fat, stop pouring!

I'm glad I picked up this kitchen tool. It's very helpful and will come in handy when I make Thanksgiving gravy.

A Chicken in Every Pot!

2010-11-16T05:00:00.000-08:00

I only snapped one photo before this delicious, moist, crisp-skinned chicken was devoured!

Lately I've been getting in the habit of cooking a big meal on Saturday nights. This past Saturday, I felt like roasting a chicken. Really...is there anything better than roasted chicken (and, of course, crispy chicken skin!)?

There are a million recipes and techniques out there for roasting a chicken. Some call for starting out with a super hot oven, others have you flip the chicken from side to side throughout cooking, others say to just throw the chicken in the oven as is. After reading over a dozen different ways to cook a chicken, I settled on this super easy recipe from everyone's favorite, Martha Stewart...and I must say, I picked the right recipe. It was a snap to make and it produced chicken that was flavorful, moist, and delicious!

MARTHA'S PERFECT ROASTED CHICKEN

1 six-pound roasting chicken
1 tablespoon unsalted butter
Salt and freshly ground black pepper
2 medium onions, peeled and sliced crosswise 1/2 inch thick
1 lemon
3 large cloves garlic, peeled
4 sprigs fresh thyme
1. Let chicken and 1 tablespoon butter stand at room temperature for 30 minutes. Preheat oven to 425 degrees. Remove and discard the plastic pop-up timer from chicken if there is one. Remove the giblets and excess fat from the chicken cavity. Rinse chicken inside and out under cold running water. Dry chicken thoroughly with paper towels. Tuck the wing tips under the body. Sprinkle the cavity of the chicken liberally with salt and pepper, and set aside.

2. In the center of a heavy-duty roasting pan, place onion slices in two rows, touching. Place the palm of your hand on top of lemon and, pressing down, roll lemon back and forth several times. This softens the lemon and allows the juice to flow more freely. Pierce entire surface of lemon with a fork. Using the side of a large knife, gently press on garlic cloves to open slightly. Insert garlic cloves, thyme sprigs, and lemon into cavity. Place chicken in pan, on onion slices. Cut about 18 inches of kitchen twine, bring chicken legs forward, cross them, and tie together.

3. Spread the softened butter over entire surface of chicken, and sprinkle liberally with salt and pepper. Place in the oven, and roast until skin is deep golden brown and crisp and the juices run clear when pierced, about 1 1/2 hours. When chicken seems done, insert an instant-read thermometer into the breast, then the thigh. The breast temperature should read 180 degrees.and the thigh 190 degrees.

4. Remove chicken from oven, and transfer to a cutting board with a well. Let chicken stand 10 to 15 minutes so the juices settle. Use the pan juices to make gravy, as you prefer. Untie the legs, and remove and discard garlic, thyme, and lemon. Carve, and serve gravy on the side.

I didn't love Martha's gravy technique, and instead called upon my trusty Joy of Cooking to make a super yummy, rich, deep brown gravy with leftover pan juices, wine, broth, butter, flour, and (here's a tip) a few drops of lemon. The lemon juice and wine really added some much needed acidity to the mix. Here's an embarrassing fact: before Saturday, I had never made gravy. Lame, right? But now that I have, it's not a problem.

If you make Martha's Perfect Roasted Chicken, be sure to keep and serve the onions that get cooked (and burnt!) in the roasting pan. They sit under the chicken, soaking up all the flavor and juices from the roast. The onions became almost like an onion jam, and were a huge source of flavor. In Martha's recipe, she says to throw them away. Really, Martha? Ditch all that lovely flavor? You're crazy!

This was sort of a dry run for Thanksgiving dinner...a delicious dry run!

Sticking With Tradition

2010-11-16T04:59:00.000-08:00

As I mentioned last week, I gave my family several options for dinner on Thanksgiving. I let the family vote, and--despite saying earlier that they didn't want a turkey--the family has chosen to stick with tradition. So...just like millions of OTHER Americans, I'll be making turkey, stuffing, gravy, etc. on November 25th. Turkey wouldn't have been my first choice, but the people have spoken.

Gobble, gobble!

Cottage Pie - A New Take on Sheperd's Pie

2010-11-15T05:00:00.000-08:00

My mother HATES mashed potatoes and will not eat them in anything. We rarely had them growing up and the only time I ever ate a Sheperd's Pie would be at a restaurant. So I was a little surprised when my Mom found a recipe in Everyday Food by Martha Stewart for Cottage Pie and wanted me to make it - the kicker, no mashed potatoes.

Here is the original recipe for Cottage Pie per Everyday Food.

3 tablespoon unsalted butter, melted
1 large yellow onion, diced
2 large carrots, cut into 3/4-inch pieces
coarse salt & pepper
2 tablespoons tomato paste
1 pound ground beef or lamb
2 teaspoons fresh thyme leaves
1 cup dark (porter) beer
2 tablespoons all-purpose flour
3/4 cups frozen peas
1 large russet potato, very thinly sliced

Preheat oven to 400 degrees. In a large skillet, heat 1 tablespoon butter over medium-high heat. Add onion and carrots and cook, stirring often, until onion is soft, 5 minutes. Season with salt and pepper and stir in tomato paste. Add meat and cook, breaking up with a wooden spoon, until almost cooked through, 3 minutes. Add thyme and beer and bring to a boil. Cook, stirring frequently, until slightly reduced, 2 minutes. Sprinkle flour over mixture and stir to combine. Add 1 cup water and cook until mixture thickens, about 2 minutes. Stir in peas and season with salt and pepper.

Transfer mixture to a 2-quart baking dish. Top with potatoes, overlapping slices. Season potatoes with salt and pepper and drizzle with 2 tablespoons butter. Bake until potatoes are browned around edges and tender when pierced with a knife, 40 to 45 minutes. Let cool 10 minutes before serving.

The family really liked this dish and we served it with sweet Hawaiian rolls and salad. I added fresh mushrooms and used dried thyme. I would also like to add in pear onions to the dish, as I think that it would add a little kick to it. For my first attempt, I used ground beef, but I think the ground lamb would really be nice and give a bit more flavor too.

Anyway, thank you Martha for providing a recipe that even my Mom would like - although, I missed the mashed potatoes!

A New Burger Tradition

2010-11-11T05:00:00.000-08:00

We have started a tradition on Wednesday nights after my son's hockey practice - that is going to Five Guys for burgers and fries. My son absolutely loves it - from the free peanuts to the fresh made burgers, it is a fun post practice routine.

Five Guys Burgers is not fancy and they do not have a large menu - burgers, hot dogs and grilled cheese sandwiches, plus cajun and regular fries and that is it! But what they do, they do well. When you walk in, they have boxes of peanuts for you to help yourself to while you wait in line. You step up to the counter and order, get your cup and fill it up with a drink, then wait for your number to be called and then you eat your food!

The thing that I like the most about Five Guys is that the toppings are free and plentiful. You can get grilled onions, grilled mushrooms, jalapeno peppers, green peppers, pickles, lettuce, tomatoes, relish, onions, and sauce all for free and in any combination. They have two sizes of burgers, regular and little - the difference is that little burger is a single patty and the regular is a double patty.

My son always gets a little bacon cheeseburger with mustard, while I get a little bacon cheeseburger with grilled onions, grilled mushrooms, tomatoes and mustard, plus we share a small order of hand-cut fries. It is a fun meal for us to share together and we both look forward to our burgers!

All-in-all, Five Guys Burgers is a no frills restaurant that does burgers and fries really well. For the two of us, it costs about $15 and I always know what the quality is going to be. I would definitely recommend Five Guys - make sure you get some peanuts!

Cookbook Corner: Best-Loved Cookies

2010-11-10T05:00:00.000-08:00

Since we are entering the holiday cooking season, I thought I would share my favorite cookie cookbook: Best-Loved Cookies by Publications International, Ltd. I found this book about 9 years ago and I break it out whenever I want to cook up a batch of delicious cookies (usually around Christmas time). I have been really happy with the cookbook and the variety of the recipes in it.

What to expect: About 370 pages of recipes and pictures. The introduction includes cookie basics like the different types of cookies, how to melt chocolate, how to bake them, and how to store them once they are made.

The book is organized by the different types of cookies: Cookie Jar Classics, Chockful of Chips, Out of the Ordinary, Brownie Bonanza, A Bevy of Bars, Holiday Treats, Almost Homemade, and Especially for Kids.

Best recipes: These are my go to favorites and I use them so much that the spine has been worn out.

Mexican Wedding Cakes, p.26. I love these - little balls of sugar, butter and nuts. They are fun to make and are delicious with coffee.

Soft Spicy Molasses Cookies, p.37. These are exactly what the title says they are and are yummy. Warning, they are a bit messy to make and you really need to keep these cold when you roll them into balls (otherwise they kind of melt).

Original Nestle Toll House Chocolate Chip Cookies, p.56. In case you do not have the recipe memorized or have a bag of Nestle chips, this recipe is a favorite and I use this all year long. It is the same recipe that you find on the back of the Nestle Toll House bag.

Chocolate Edged Lace Cookies, p110. These look very fancy, but are pretty easy to make (and to eat). Watch out, these do not last long because they are so edible!

Philadelphia Marble Brownies, p.188. A nice spin on traditional brownies by adding Philadelphia cream cheese to the recipe.

Chippy Chewy Bars, p.232. I knew these growing up as 5 layer bars. They have graham crackers, peanut butter chips, chocolate chips and my favorite - coconut flakes!

Danish Raspberry Ribbons, p.280. A shortbread type cookie with jam in it. These are made into ropes with indents to place the jam and then after they are cooked, they are cut and drizzled with glaze. Very delicious!

Complaints: This book does not have a good recipe for Spritz cookies or Gingerbread cookies - both an essential to holiday cooking. For these recipes, I turn to the Joy Of Cooking Cookbook, a tried and true no frills cookbook that has page after page of recipes.

Deliciousness scale: 4 spoonfuls of yum out of 5.

Details: This review is based on ISBN# 0-7853-4363-6.

More Trader Joe's Faves

2010-11-09T05:00:00.000-08:00

I've been cooking in more than usual lately (and I'm happy about that), so I've been grocery shopping a lot more lately. I've been hitting up my local Trader Joe's as much as I can, and I have a few more favorites to add to my TJ's list. I mentioned the delicious awesomeness of TJs earlier this year, but here are a few more goodies that are MUSTS when visiting the best grocery store in the world:

Chocolate Croissants: OMG. These things are addictive! They're in the freezer section, and you need to let the dough proof overnight. It's amazing how big they get as you let them sit at room temperature. When they come out of the box, they're flat, tiny things. By the morning, they're fully risen and just beautiful. They cook up in 20 minutes, and they're flaky, chocolaty perfection for breakfast. Perfect for a lazy Sunday morning!
Almond Biscotti. I don't usually care a whole lot about sweets...I'm much more of a salty-crunchy girl. But these things? So good! They're crunchy biscotti with a nice almond kick...they pair up nicely with black coffee.
Pumpkin Bread/Muffin Mix: TJ's has this mix only in the fall, but it's worth picking up. You just add some eggs, oil and water, stir, and VIOLA! Spicy, moist muffins or pumpkin bread that's good enough to whip up and give as a quick gift.
Mini Baguettes: These are also in the frozen section and it's just a bag of small, frozen baguettes. One little bread is enough for one person and they heat up super fast (better yet: no need to let them thaw--they go right from freezer to oven). Because my hubby and I never get to eat together, frozen, single-serving items like this are ideal. Plus they taste good!
Butternut Squash: TJ's has pretty good (and inexpensive) produce. I always seem to pick up a bag of cut up butternut squash. You can just nuke it and then serve it up. I like my squash mashed up with a tiny bit of butter and salt and pepper. Yum!
New things at TJs: On my latest trip, I picked up two new, intriguing items from the frozen section: Coq au Vin and Mushroom Ravioli with Braised Beef. I'll let you know how they taste!

In other grocery store news, a WinCo Foods just opened up not far from where we live. I hear that they're super cheap (which scares me, to be honest). I think I'll let the hype (and crowds!) die down before venturing over to check it out. Have any of you ever been to WinCo? Is it a hit or a miss?

Back to the Drawing Board

2010-11-08T05:00:00.000-08:00

Last week, I posted about my plans to make Thanksgiving dinner for the first time ever in my life. In my head, I had it all worked out. I've been looking at recipes, thinking about menus, etc. since Halloween flew by. But now? I am officially not sure what I'm going to do!

I had my parents and nephew over for dinner on Saturday night and mentioned my plans to make a traditional turkey dinner for Thanksgiving. My dad looked at me like I said I was going to cook one of my cats. "A turkey? Why don't you make something else?" he asked. I think he's wanting lamb, but lamb is not a meat I'm in love with.

After my dad's comment (and because I am not the biggest fan of turkey and Thanksgiving in general), I've made a decision: I'm going to let the family decide what I'm cooking. I haven't told the family my plan to have them pick the meal yet, but I'm going for a democratic approach. I'm going to give them five dinner options (below) and then let them tell me their first, second, and third choice picks. From that, I'll tally up a cumulative score for each option and then cook whatever gets the highest score. This will be fun (sorta!).

What would you pick if you were coming to my house for Thanksgiving dinner this year? Here are the options, in no particular order:

Traditional Turkey Dinner (with stuffing, sweet potatoes, green beans, gravy, rolls, etc.)
Chicken with Morel Mushrooms (boneless, skinless breasts in a cream sauce with mushrooms. Served with rice, green beans, crunchy bread)
Boeuf Bourguignon (Julia Child's classic French beef stew, served with hot, buttered noodles and crunchy bread)
Fettuccine Bolognese (when I don't burn the crap out of it, this is really good dish. The sauce is made of ground beef, pork and veal in a wine and cream tomato sauce. Served with salad and bread)
Connecticut Beef (this is a family recipe that I've never made! It's chunks of beef and mushrooms in a creamy sauce, topped with scalloped potatoes, cheese and breadcrumbs. Served with veggies and bread)

These are all good choices. I have my top three meals picked out, but I won't say what they are. I don't want to bias my family in any way. I'll let you know what gets decided! No matter what, it should be a yummy meal.

Getting Ready For Turkey Day

2010-11-04T05:00:00.000-07:00

So Lydia told you all that she is making Thanksgiving Day dinner this year - this is one of the first years since graduating from college that I am not cooking the meal! In 2006, I listened to an interview on NPR with Greg Atkinson and he talked about brining the turkey and I thought that sounded really good - so I gave it a try. Since then, I have made a brine for my bird and have been really happy with the results.

The first thing to making a delicious turkey is to order a fresh bird from the meat department at the grocery store. I usually put in my order in mid-November and schedule to pick it up at least one day before the big day. I also try to get a 14-16 pound bird (enough to feed everyone and still have leftovers -because what is Thanksgiving without leftovers). Also for the brine, use Kosher salt.

Here's how to make your brine, based on Greg Atkinson's recipe.
1 14-16 pound turkey (fresh or thawed)
4 cups Kosher salt
2 cups brown sugar
2 tablespoons whole black peppercorns
4 bay leaves
1 gallon boiling water
1 gallon ice

Wash out a medium-sized cooler. Unwrap the turkey, remove all the giblets and wash it well; place the turkey in the cooler.

Make the brine. Stir the kosher salt, brown sugar, and peppercorns into the boiling water and let it steep for 20 minutes. Stir in the ice water and continue stirring until the ice has melted. Pour the cold brine over the turkey and cover the cooler. Allow the turkey to soak for 12 to 24 hours - make sure that the bird stays cool (you can use gel packs for this purpose).

Preheat the oven to 350 degrees. Place the turkey on a roasting pan and discard the brining solution. Roast the turkey until the thigh meat reads 180 degrees, about 3 1/2 to 4 hours. Cover the breast with aluminum foil during the last hour to prevent it from over browning. Allow it to sit for at least 20 minutes prior to carving it.

Roasted Pumpkin Seeds - A Fall Treat

2010-11-03T05:00:00.000-07:00

Last week I carved pumpkins with my son. As with most kids, when he was searching for the perfect pumkin from the pumpkin patch he wanted the largest one that he could get Mom to ok. Now for him, it wasn't just because it was huge, it was because in his mind the larger the pumpkin the more seeds. He loves pumpkin seeds and always looks forward to the buttery, salty, crunchy treat that comes from some ooey, mushy diggining in pumkin guts!

Here is how I was taught to make them - as Lydia said, low and slow.

Roasted Pumpkin Seeds:

Preheat the oven to 250 degrees. Carve your pumpkin and sort through all the pumpkin guts for the seeds. I use a large bowl to put all the cravings in and then place the seeds in a large collendar. Once I have everything sorted, I run cold water over them and pull off any remaing pumpkin pieces - you can also let them soak in cold water for about 15 minutes.

Remove them from their bath, dry them a bit and spread over a large baking pan. Generously sprinkle the seeds with salt and drop pats of butter over them. Bake for about 3 hours, turning them every 45 minutes (or so).

They should be brown (not burned/black) when done. Remove from heat and allow to cool. Enjoy!

I was also playing with the idea of making a sweet version this year by adding cinnamon and sugar (with the butter) instead of salt; my son would have none of that though.

Time for the Holidays!

2010-11-02T05:00:00.000-07:00

Now that Halloween is over, it's inescapable: the holiday season is upon us! It's time to start thinking about Thanksgiving dinner, Christmas shopping, and trimming the tree. Eesh! This year is flying by...

This year--for the first time ever in my 34 years--I've committed to cooking Thanksgiving dinner. This is a big deal for me because 1) Thanksgiving is my least favorite holiday and 2) like I said, I've never done this before. Sure, I've roasted chickens, made big holiday dinners for Christmas, etc., but Greta always handles turkey day.

Last year our parents were back in Maryland, leaving just me, the Mister, my sister, and my nephew. We decided to depart drastically from tradition and celebrated with what our family calls tachos (tacos/nachos). This year, I'll roast up a turkey and do it the old fashioned way.

I've been looking at a ton of recipes and menu ideas to get myself prepared. I know that our Thanksgiving dinner MUST include a turkey, canned cranberry sauce, and sauerkraut. These three things are a tradition, and I'm not about to mess with tradition.

But I do have a question for all of you: What has to appear on your Thanksgiving Day menu? Are there any recipes or dishes that you absolutely, positively have to have for it to be Thanksgiving? If so, leave me a comment...I want to hear about it and who knows! Maybe I'll include one of your family traditions in my own this year.

Food Tourism

2010-11-01T05:00:00.000-07:00

Last week, my hubby and I took the entire week off of work to spend some time together. It's something we try to do every year...some years we're able to get away, other years we stay put. This year was a "stay-cation" year and it was just what we needed. Every day we got up and went on a day trip around the Seattle area. We visited the International District, Pt. Townsend, and Langley among other places.

Here in WA state, we have an extensive ferry system, and I love riding the ferries! We made sure to get two roundtrip rides in over the week, with one of our day trips taking us to Pt. Townsend...one of my favorite little towns in the Puget Sound area. Pt. Townsend is a funky place. It has a bunch of Victorian-style buildings, a busy port area, and a downtown area filled with fun shops (including an occult bookstore!) and nice restaurants.

Pt. Townsend is also home to the two culinary treasures I'm going to tell you about today: Pane d'Amore and Mt. Townsend Creamery.

Pane d'Amore is located in the "uptown" section of Pt. Townsend (they also have locations in Sequim and Bainbridge Island). They make the most amazing French bread that is crunchy on the outside and fluffy perfection on the inside. Many restaurants in Pt. Townsend serve up the local baguettes, making for happy diners, I'm sure! I've visited the bakery twice now. Each time I snag a loaf of bread and at least one cheese straw. This time we also picked up a chocolate croissant and a cinnamon twist. Check out how yummy their food looks:

Cheese sticks from Pane d'Amore...a perfect snack for a ferry ride!

Pane d'Amore baguette (and butter, of course)

Breakfast: cinnamon twist and black coffee

Over at Mt. Townsend, they are passionate about cheese...and it shows! Their products are available at many local grocery stores, but if you stop by their shop, you can try everything they make. My hubby loves stinky cheese, so he was the official taster at the Mt. Townsend shop (I'm more of a cheese wimp...I like a nice sharp Cheddar, maybe some brie, etc.).

Mt. Townsend Creamery: Even their labels are neat!

The Mister loved everything he tried, but settled on two to take home: Trailhead, their award-winning tomme (a robust, nutty cheese) and Seastack, a soft-ripened cheese with a dusting of vegetable ash. We shared our cheese loot with my parents and Greta. I'm not sure if Greta's tried the cheese yet, but my dad had some and declared them delicious. Take a look for yourself:

Top: Seastack; Bottom: Trailhead Both: Yum!

It's fun to try out local food places like Pane d'Amore and Mt. Townsend. They seem to have more heart--and better tasting products!--than their mass-manufactured competition. Plus it feels good to support local businesses. I'm looking forward to finding more local food treasurers like these places in my future travels.

Some Kitchen Essentials

2010-10-27T05:00:00.000-07:00

We had another of our potluck dinners at work the other night. This time, I made the main course. Now I work a night shift and we usually eat mid-way through which is usually between midnight and one AM. We are limited to basically a microwave or George Foreman Grill and I do not have a crockpot, but I do have an electric wok. So I decided to make a stirfry and I am really happy that I did!

With the electric wok, everything was done in less than 10 minutes and we had a fresh meal cooked right in the office. My coworker enjoyed it so much, she went on Amazon.com and bought an electric wok that evening!

Ok, now for the reason for the introduction, in order to for this to have turned out as good as it was, I discovered three things that were essential to workplace woking.
The first is the electric wok. I am convinced that this is an essential part of any kitchen. Our electric wok was inherited from my grandparents and it is probably 20 years old. It is not fancy and I am guessing that it was not a super expensive model when they bought it. I mentioned that my coworker bought one on Amazon.com and she spent about $40 on it. I would think that you would be able to find a good, inexpensive one at Target, Bed, Bath and Beyond or Kohls too. This is definitely worth the investment!

The next thing that made the meal a success was microwavable rice. Lydia uses this all the time and swears by it. So I thought it might be a good option for my dinner. I ended up buying Uncle Ben's Basmati rice that was ready in 90 seconds. It was super easy: break it up in the package, open a vent, microwave for 90 seconds, serve. I used 2 packs and it was really good! Lydia was right and I would buy this again (even if I wasn't cooking at work).

Lastly, was having a good, premade stirfry sauce. Whenever I go to the Asian section of the grocery store, I spend at least 10 minutes looking at all the sauces and trying to figure out which one to buy. Well for this, I ended up with a Mandarin Sauce and it was really good too. I find that the secret to a good stirfry is to add the sauce last, right before you serve it.

Anyway, I hope this inspires you to think about making a delicious stirfry meal at home (or at work). It takes minimal effort and you will enjoy the payoff!

Toxic Cupcakes for Halloween!

2010-10-26T05:00:00.000-07:00

I love, love, love Halloween (I better! I got married on Halloween seven years ago!). It's the only really fun holiday. There's no pressure: you can dress up as who or whatever you want (or not), you get to eat candy, and there only stress you have is the stress you create for yourself. There's no worrying over finding the perfect gift, cooking the perfect turkey, etc. It's all about make believe....and if you don't love that, then there's something wrong with you.

The other night, I had the whole family over for an early Halloween dinner. I made a a yummy (and surprisingly low-calorie) chili, cornbread, my famous guacamole, and...to finish it all off...toxic green and black cupcakes.

Here's the recipe I followed. The recipe is nice because it only makes 12 cupcakes--and 12 is plenty for my family of six! The end result is a somewhat more dense cupcake than I am used to...a cupcake that's more like an old fashion cake donut. These aren't the best cupcakes I've ever made, but they were yummy (and, since the recipe came from Cooking Light, they were relatively low cal and low fat for a cupcake!).

CHOCOLATE CUPCAKES

3/4 cup granulated sugar
5 Tablespoons butter, softened
1 teaspoon vanilla
2 large eggs
1 cup flour
1/4 cup unsweetened cocoa
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup milk (I used skim!)

Preheat oven to 350. Line 12 muffin cups with paper liners.
Using an electric mixer, beat first three ingredients at medium speed until well blended, about 3 minutes.
Add eggs, one at a time, beating well after each addition.
In a separate medium sized bowl, whisk together the flour, cocoa, baking soda and salt (use regular table salt. Also: you may want to sift the cocoa if it seems clumpy) to combine.
Add flour mixture to the sugar/egg mixture alternatively with the milk, beginning and ending with flour (like this: 1/3 flour mixture, 1/2 of the milk, 1/3 flour, remaining milk, remaining flour). Mix well after each addition.
Spoon cupcake batter into prepared paper lined tins.
Bake at 350 for 22 minutes or until cupcakes spring back when touched lightly in the center.
Cool cupcakes in the tin on a wire rack for 10 minutes.
Remove cupcakes from tin and let cool completely on wire rack.
Frost with your favorite frosting once completely cool.

NOTES

Every time I make a chocolate cake, I add a teaspoon or so of instant espresso powder. This gives chocolate a little more dimension. I am not a fan of chocolate flavored things (though I do like coffee!), but I promise you won't notice a coffee flavor. Like I said...it just gives chocolate more umpf.
I was really lazy and used pre-made vanilla frosting (I think it was Duncan Hines?). I added a boatload of green food coloring to the frosting to make my cupcakes look toxic. Black and green is a great alternative to the traditional Halloween black and orange combo.

The Tastes of Fall

2010-10-25T05:00:00.000-07:00

It's official: fall is here. After returning home from being out all day last week, I realized my house was only 62 degrees inside. That meant it was time to switch on the heat (darn!) which of course means that summer and the hope for warmer days is long gone. I don't mind too much...I love fall. I was married in the fall and I think it's a really special time of the year.

Now that we're firmly planted in shorter days and longer nights, my palate is changing and I am wanting fall foods. Here are some of my culinary signs of fall...let me know what fall flavors you crave in the comments!

Spiced Apple Cider. I don't love the taste of apple cider, but my husband does. I do love the way it smells--like apples and spices, essentially autumn in a cup! Heat it up and it makes the whole house smell amazing. I recently snagged a big bottle of Trader Joe's Spiced Apple Cider for about $3. Not bad.
Pumpkin Seeds. Every Halloween, my father would roast up our pumpkin seeds. He cooked them low and slow--giving them hours in the oven to crisp up. He added salt and occasionally garlic to the seeds which gave them a huge flavor burst. I still have a hard time saying NO to roasted pumpkin seeds!
Pumpkin everything! While I am not a fan of pumpkin pie, I do love pumpkin bread, pumpkin muffins, and (most of all) pumpkin cream cheese on a pumpernickel bagel. OMG that's the best bagel/cream cheese combo ever.
Rice Crispy Treats. For some reason, these things scream FALL! They're so simple to make and taste so yummy. Again...another treat that's impossible to resist.
Stew. I was walking by Williams Sonoma the other day and noticed their advertising. They had a huge photo of a bowl of stew and man...I wanted to take a bit. There's nothing quite like super-tender meat that's been simmering away all day in a concoction of veggies, broth, wine, etc. Yes, please!
Chili. Just like stew, a good bowl of chili is hard to resist. And, unlike stew, you get to personalize chili with your own toppings. I love a hot bowl of chili with melty shredded cheddar cheese, freshly diced onion, and a spoonful of sour cream. Now we're talking fall!

What's your favorite fall food? Leave a comment and let us know!

Beef and Cheddar Pie: Warm, Hearty Fare

2010-10-20T05:00:00.000-07:00

Warning: This is not a low calorie dish!

This meal is absolutely easy, filling and guaranteed to be devoured with no hope of leftovers, but it is not that healthy, is full of cheese and meat and should be eaten only once in a while. However, this is wonderfully delicious and is a treat to eat.

We love this meal (even my son, the picky eater likes this). We usually have a salad to go with the pie and it really rounds out the dish. Serve this on a cold night and enjoy with a nice glass of red wine!

The following recipe is taken from Country Suppers: Simple, Hearty Fare for Family and Friends by Ruth Cousineau.

Beef and Cheddar Pie

For The Filling
1 1/2 pounds lean ground beed
1 cup finely chopped onions
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 cup flour
1 1/2 cups shredded extra-sharp Cheddar cheese

For The Biscuit Dough (double this recipe)
3/4 cup all-purpose flour
3/4 teaspoon baking powder
1 teaspoon salt
2 tablespoons vegetable shortening
1/4 cup plus 1 tablespoon milk

Preheat the oven to 425 degrees F. To make the filling, cook the beef with the onions in a large skillet over medium heat, stirring occasionally, until the beef loses all its pinkness, 5 to 6 minutes. Sprinkle with the mustard, salt, pepper, and flour and cook 3 to 4 minutes longer, stirring the mixture well. Stir the Cheddar and set aside to cool.

To make the dough, place the flour, baking powder, and salt in a bowl and stir to combine. Cut in the shortening with a pastry blender or two knives or rub it in with your fingers until the mixture resembles oatmeal. Stir in the 1/4 cup milk with a fork just until the dough holds together. Turn the dough out onto a lightly floured worktable and knead 10 to 12 times. Cut the dough in half and roll one half into a 12-inch circle. Fit it into a 9-inch pie plate and spoon in the filling. Roll out the remaining dough into a 12-inch circle and drape over the filling. Trim off the excess dough and crimp the edges to seal. Cut several steam vents in the top crust and brush it with the remaining tablespoon of milk.

Bake until the pie is golden brown, 20 to 30 minutes. let it rest for 10 minutes for easier slicing.

The Best in the World

2010-10-19T05:00:00.000-07:00

Chef Rene Redzepi from Noma

Every weekday I drive home from work, listening to NPR. Yup, I'm a pubic radio nerd and I have been for at least a decade (wow, I'm old!). Anyway, the other day NPR aired an interview with René Redzepi, the chef and creative mind behind Noma, a restaurant in Denmark that has recently been rated the best in the world.

Can you imagine being told you're the best in the world at something? How do you even judge that?

I digress. Noma is a tiny restaurant (I think NPR mentioned it seats just 12) and the main focus is on local food. You can't get the trendiest offerings in the culinary world at Noma, but you can get food that is made from ingredients local to Scandinavia. They smoke and salt their own meats, pickle their own fruits and veggies, and--from what I heard--a true artisinal restaurant.

I'm sure dinner at Noma would be unforgettable--if you could even get in! All the press from being labeled the best restaurant in the world will probably make it a bit tough to get a reservation these days. I'm not planning a trip to Denmark anytime soon, but I did take a look at their menu nonetheless. I haven't the foggiest idea what some of these ingredients are, though I must admit that chowing down on "The Oyster and the Sea" sounds appealing.

I also checked out the website that lists the top 50 restaurants in the world. The good old US is represented three times in the top 10, so that's encouraging. For fun, here are the eight US restuarants declared to be in the top 50 of the world...anyone ever been to any of these? I don't live in NYC and I am not made of money, so I can't say that I have. Still, I can click on their websites, read their sample menus and imagine what I would order. Vicarious eating through the internet!

Alinea, Chicago, IL (chef Grant Achatz)
Daniel, NYC (Daniel Boulud)
Per Se, NYC (Thomas Keller's restaurant)
Le Bernardin, NYC (Eric Ripert)
The French Laundry, NYC (Thomas Keller, again!)
wd-50, NYC (Wylie Dufresne)
Eleven Madison Park, NYC (Daniel Humm)

Get Your Eat On!

2010-10-14T05:00:00.000-07:00

Ok, Seattle peeps: Seattle Restaurant Week is almost here! From October 17th through 28th (excluding Friday and Saturday, of course), you can get a three course meal for $25 (per person) at the over 100 participating restaurants.

What's really awesome is that the participating restaurants are all around the Puget Sound. Normally, it seems like all the "it" restaurants that get involved in Restaurant Week are confined to Seattle proper. But this year, a bunch of places up in my part of the world are on the list.

My husband and I are taking off the last week in October (we always do--our anniversary is on Halloween, so a week of no work and togetherness is how we celebrate), so I am hoping to hit up some of these restaurants.

If you live in the Seattle area or are planning to be up in this part of the woods, be sure to check out some of the restaurants. A full list of participating places (and more details) can be found here.

Pot Full of Yummy!

2010-10-13T05:00:00.000-07:00

Last week I told you about a book my husband gave me, Glorious One Pot Meals. I pulled it off my cookbook shelf recently for two reasons: 1) it's getting cooler so I want to eat heartier foods; and 2) I've been trying to cook at home on the weekends more often to save money and because it can be a hassle to go out over and over again.

I'm cooking my way through this book and thought I'd share one of the recipes, Chicken Marsala. I'm not giving you the exact recipe in the book--instead, I'm giving you what I did to whip this up. It's a super fast one pot meal, perfect for two people. It can be easily adapted, so have fun with it if you decide to give it a try.

One Pot Chicken, Marsala Style

PAM, or olive oil spray
1 shallot, sliced fine
3-4 cloves of garlic, minced
1 cup rice (use any kind you like--I've done this with normal white rice and arborio rice)
1/2 cup chicken broth
1/2 cup marsala
1/2 tsp. red pepper flakes
1/4 tsp. ground fennel (optional)
2 boneless, skinless chicken breasts
Sea salt and pepper to taste
1 small zucchini, cut into circles and then in fourths
Mushrooms--about 16 oz., give or take--any kind you like (baby bellas, shiitake, etc.)
3 sprigs, fresh thyme

Ready for the oven!

Directions

Preheat oven to 450. Spray the inside and inner top of a two-quart dutch oven.
Scatter sliced shallots and half the garlic on the bottom of the dutch oven.
Add the rice to the dutch oven in an even layer.
Mix together broth, marsala, red pepper flakes, fennel and remaining garlic. Stir, then pour half of this mixture over the rice.
Season the chicken lightly with sea salt and pepper. Place the breasts on top of the rice (do not overlap).
Pour the remaining liquid over the chicken.
Scatter mushrooms and zucchini over the chicken. Tuck the sprigs of thyme into the mushrooms.
Cover and cook in the preheated oven for 45 minutes.
Remove thyme sprigs and serve immediately.

All cooked up and ready to serve!

NOTES:

Unlike normal marsala chicken, you do not get any sauce out of this dish. What you do get is perfectly cooked, moist chicken and rice that is infused with the flavors of a traditional marsala.
If you want, you can substitute the rice for couscous.
If you don't have any zucchini, try another squash. You can also add carrots to the mix if you want.
Instead of thyme, try rosemary for a heartier taste.
The possibilities are endless!

Mom's Artichoke Chicken

2010-10-11T05:00:00.000-07:00

A few weeks ago my Mom was rummaging through her pantry in hopes of finding inspiration for a chicken dish. She found a can of artichoke hearts and then she turned her attention to recipes and how to make use of them. What she found was a recipe in the Southern Living Cookbook for Baked Chicken and Artichoke Hearts - it was delicious and I would happily eat this again, often. Here is the recipe.

Baked Chicken and Artichoke Hearts
6 chicken breast halves, skinned and boned
1/2 teaspoon salt
1/2 teaspoon paprika
1/4 teaspoon pepper
1/4 cup butter, melted
1 (14 ounce) can artichoke hearts, drained and halved
1/4 pound fresh mushrooms, sliced
2 tablespoons all-purpose flour
2/3 cup canned diluted chicken broth
3 tablespoons dry sherry (Mom used Marsala)

Sprinkle chicken with salt, paprika, and pepper. Brown chicken in butter over low heat; transfer to a lightly greased shallow 2-quart casserole, reserving drippings in skillet. Arrange artichoke hearts between chicken breasts.

Saute mushrooms in reserved drippings 4 to 5 minutes. Stir in flour, and cook 1 minute. Gradually add chicken broth and sherry; cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Pour over chicken and artichokes. Cover and bake at 375 degrees for 40 minutes.

This was a really good dish! Mom served it with rice and green beans & toasted almond slices. It was very much a comfort food dish and I would recommend it for a yummy take on chicken. Thank you Mom and Southern Living!

My Favorite Comfort Food: Spaghetti

2010-10-07T05:00:00.000-07:00

Yesterday I talked about soup and sandwiches, today it's my very favorite comfort food - spaghetti. When I was pregnant with my son, I ate this everyday for a month (I was craving tomatoes and this was a way to get my fix). I love this dish because it is easy to make, can be dressed up or down, is relatively inexpensive to make, and can feed a family with leftovers!

Spaghetti Sauce:
1 lb ground beef
1 large can crushed tomatoes
1 medium can diced tomatoes
1 small can tomato paste
2 cloves garlic, peeled and minced
1 small onion, peeled and chopped
1 tablespoon Italian Seasoning
1/2 tablespoon chili powder
1/2 tablespoon sugar
salt & pepper

In a medium-large pot, brown ground beef and onion; add salt & pepper to taste. Drain all the fat when done cooking.
Add the meat and onions back to the pot and add all ingredients. Simmer for at least 1 hour (the longer the better).
Serve with cooked spaghetti noodles and top with Parmesan cheese.

You can add all sorts of things to this basic recipe - sub in sausage for beef, add mushrooms, carrots, or peppers to the sauce.

A Fall Favorite: Soup and Sandwich

2010-10-06T05:00:00.000-07:00

Since fall has started to make its presence know, I have been wanting warm, soothing foods - what better than soup accompanied by a sandwich!

The following recipe is supper easy to make. The most involved part is cleaning and chopping the escarole. I made this the other day while on hold with my insurance company (I was on hold for about 25 minutes) and by the time I spoke to a human, the soup was ready! This is a really good recipe - it doesn't look or sound like much, but it is delicious and very satisfying. If you like soup, try it! It is also very low in calories (if you are watching your caloric intake).

Escarole and White Bean Soup

8 ounces escarole
1 tablespoon olive oil
1 onion, peeled and chopped
2 cloves garlic, peeled and minced
4 cans of chicken broth
2 cans (15 oz. each) cannellini (white kidney beans), rinsed and drained
salt & pepper
grated Parmesan cheese

Cut base off escarole; rinse and drain leaves. Cut leaves crosswise into 1/4 inch wide strips.
Set a 4- to 5-quart pan over medium-high heat. When hot, add oil, onion and garlic; stir often until onion is limp, 3 to 5 minutes.
Add broth and beans, cover, and bring to a boil over high heat. Stir in escarole and cook just until wilted, about 1 minute. Add salt and pepper to taste.
Ladle into bowls and top with Parmesan cheese.

I brought this to work for a pot luck and my co-worker (Jaime) made grilled apple and cheese sandwiches to go with it - it was the perfect accompaniment! The following is Jaime's recipe.

Grilled Irish Cheddar and Honeycrisp Apple Sandwiches

1/2 lb sliced Artesian Irish Cheddar Cheese (or your favorite cheddar)

1-2 Honeycrip apples, sliced thin
1 loaf Rustic sourdough bread (we had a round loaf), sliced
olive oil

Lightly brush 2 slices of bread with olive oil (only on one side).
To the "naked" side add a slice of cheese, then an apple slice, more cheese, another apple slice, cheese, the top with the other slice of bread.
Either use a panini press or grill in a pan - both sides of the sandwich until the bread is nicely browned.
Cut the sandwich in half and serve with the soup.

You will find that the cheese is gooey and the flavors are wonderful. I really enjoyed this meal! It really celebrated the flavors of Autumn and had I not been at work, a glass of wine would have made this a gourmet meal!

Versatile Blogger Award

2010-10-05T05:00:00.000-07:00

The other day, I noticed that one of our fabulous readers, ~She~ from SHE Says, awarded us with The Versatile Blogger Award. Thanks, ~she~! ~She~ just completed a marathon (great job!) and her blog is all about her life and her family and includes a few tasty recipes here and there (her Texas Sheet Cake looks pretty darn awesome!).

As part of accepting the Versatile Blogger Award, we're supposed to include 7 things about ourselves. So...here you go--7 things about me (Lydia) and my sister (Greta):

Greta is a sci-fi nerd. She has always loved Star Wars, Star Trek, etc. She dragged me to a Star Trek convention when I was a kid and we got to meet Scotty!
I'm a girly-girl, quite opposite of my sister. I love clothes, makeup, jewelry, etc. My iphone case is Hello Kitty, so that kinda sums it all up.
Growing up, my sister and I hated each other. We fought constantly. There is a 4-year age difference and that, along with our very different personalities and interests, meant that we had little in common and were in a constant state of conflict.
Greta got a degree in science (sorry, Greta--I can't remember your exact field at the moment), but minored in English. She went to school in the snowy tundra of Wisconsin.
I have a degree in history (with a minor in womens' studies). I went to Vermont for college--we both went to cold places with a strong dairy tradition!
Greta's least favorite foods are bananas, peppers (red, green, etc.), and sage.
My most hated? They include ham, broccoli, and tarragon.

We're also supposed to present the Versatile Blogger Award to a bunch of other bloggers. I'll have to work on that! In the meantime, though, check out the "Read the Yum" section of our site for other food blogs (and our Friends and Fellow Bloggers section...on the right).

Thanks!

Cookbook Corner: Glorious One Pot Meals

2010-10-04T05:00:00.000-07:00

Now that fall is officially here, it's time to change how we're cooking. To hell with grilling and making more delicate foods...it's time to cook (and eat) more hearty dishes, like pot roast, stews, and chili. One problem with this (for me!) is that one pot meals generally make enough food to feed an army. When I cook, it's just for me and my husband. Thankfully, Glorious One-Pot Meals includes tons of tasty, hearty recipes designed for two. Yay!

What to expect: This is sort of an appliance cookbook because all the recipes require the use of a small cast iron Dutch oven. All the recipes are for two people, but they can be easily double, tripled, etc.--especially if you have a larger Dutch oven. I have a small, two-quart Le Creuset Dutch oven that is the perfect size for these recipes.

All the recipes are full meals--they include a protein, a carb, and veggies. They're easy and quick to make, and, best of all, they're all very healthy (the author rarely uses butter or oils). If you have a family or are just a very busy person, this book will help you put a tasty (and healthy) meal on the table in less than an hour.

Best recipes: I think of the recipes as a springboard--you can swap out meats, veggies, and carbs to your taste. That said, here are a few of the standouts:

Shrimp Masala with Rice, pg. 78
Adobo Pork, pg. 82
Beef with Sherried Mushroom Sauce, pg. 88
Chicken Marsala, pg. 126
Rosemary Chicken, pg. 150
Eggplant Parmesan, pg, 172

Complaints: The recipes tend to be repetitive, and I kinda sorta wish there was a dessert section (come on! You can totally whip up some sort of ooey-gooey dessert in a Le Creuset pot!). Other than that, I think this book inspires you to create you own combinations of grains, meat, and veggies to cook up in 45 minutes in the oven.

Deliciousness scale: 4 spoonfuls of yum out of 5.

Details: This review is based on the 2009 edition of Glorious One-Pot Meals by Elizabeth Yarnell; ISBN 978-0767930109

Super Yum!

2010-09-27T05:00:00.000-07:00

I am just back from a weekend mini-vacation to Ocean Shores, WA. My hubby and I have visited Ocean Shores many times (and I wrote about Galway Bay, one of our favorite restaurants in the greater Ocean Shores vicinity), in the past) but this was the first time we ever spent the night there.

Though our trip was short (we only stayed over Friday and Saturday nights), we had a ton of fun. We stayed at this awesome inn that overlooked the harbor. Our room was the Turret Room--we had a big soaking tub, a medieval-looking four-poster bed, and a wrap around balcony. The Inn served up a tasty breakfast each morning and the place had a lingering smell of inciting food. The innkeepers also offer a 4-course dinner on Friday and Saturday nights--we had dinner at the Inn our first night there and everything was perfect.

On Saturday night, we headed into the retail section of town and ate at Pasta di Vine, an Italian place that--as we later learned--is also owned by the couple who own and operate the inn (it's a small town!). The food at the Italian place was very, very good, but it was dessert that blew us away. We ordered their cheesecake and OMG! I've never had a cheesecake quite like the one we got.

The cheesecake itself was very simple--just a plain cheesecake served without fruit or any type of sauce. What set it apart from other cheesecake was that it was a creme brulee cheesecake. They sprinkled sugar on the top and sides of our slice of cake and then torched the sugar, creating that familiar caramel-y shell of a creme brulee surrounding the cheesecake. The results were amazing! There were two contrasting textures: the smooth, velvety cheesecake and the crisp burnt sugar that cracked when you dug your fork into it. And the flavor? Perfection! It was deep, rich, creamy, caramel-y and oh so good.

I've never had a creme brulee cheesecake before, but if I ever see this on a menu, I'm ordering the biggest slice ever. It was out of this world! I can't wait to go back to Ocean Shores to get this super yummy dessert again.

Leave the Kitchen and Go Out!

2010-09-22T05:00:00.000-07:00

While I love to cook, sometimes I just don't have the time (or the desire) - but I love to sit down around the table with family and friends and share a meal. So when cooking is not looking possible, it's time to head out and find a good place to eat.

Recently, I went out with my Dad for some lunch at Barney's in Everett. They serve amazing pastrami sandwiches and little else. There is no ambiance - Fox News, plastic tablecloths, cobwebs, pictures of celebs that have never been there - but the pastrami is incredible. I would recommend the food - but get it to go! Anyway, it was a nice Dad and daughter outing and we are the only ones in the family that would appreciate it.

Another outing was to Kafe Neo for some Greek food with Lydia and Mom 0 a girls night out. This place is the complete opposite of Barney's and is delicious. The lamb melts in your mouth, souvlaki is grilled to perfection, the pitas are yummy and the beer goes well with everything. The other thing that is really nice (and seems to be the trend) are small desserts. They have a full menu of them from classic baklava to a chocolate cake to an almond cookie. Plus it is very affordable.

So the next time you want a good meal with your friends and family and some time to enjoy it, head out to your favorite place!

A Success Story: Shredded Beef Tacos

2010-09-21T05:00:00.000-07:00

Well last week I told you about my dinner failure - and thank you Andrea for pointing out that if Aidan was happy that it really wasn't a dinner fail (I still think that if you can't eat your food, it is a fail). Today I want to share a success - those are always way more fun!

A few weeks ago, I shared my experience with a recipe from America's Test Kitchen for Carnitas. The pork was moist and fork tender and the flavors were amazing. I thought to myself, you could use this recipe for other meats - beef or chicken so I headed to the grocery store and picked up a Chuck Roast (it was on sale and would be enough to easily feed the family). I also asked my sister to whip up some of her yummy guacamole.

I followed the recipe for Carnitas fairly closely. My roast was about 3-3.5 pounds and when I cut and trimmed it, I cut out a little more of the fat. I also added some fresh squeezed lime juice, the lime rind and some whole chili peppers to the cooking liquid. I did end up needing to cook the meat a bit longer to really make sure it was tender and could be pulled apart with forks.

The results were amazing! I actually like the beef cooked this was more than the pork. Lydia went back for seconds, maybe even thirds and even my son liked the meal! It was really easy to do, it just required extra cooking time. So if you were going to make this, make sure you give yourself a 3-4 hours to fully cook the roast. Most importantly, don't forget the fresh lime to squeeze on the beef when you eat it - it really brings out the flavors and adds freshness to the meal!

What a Mess!

2010-09-20T05:00:00.000-07:00

I WISH my pantry were this organized!

I don't know what's going on in my kitchen, but lately it seems like my pantry is crammed with crap. I THOUGHT I cleaned it out recently, but I must have been dreaming. All my shelves seemed overstuffed and disorganized, and I know I'm missing out on some really good stuff simply because I can't find it.

It's odd. In my professional life, I'm an organized person. But at home...and especially in my kitchen...it's chaos. It's not as bad as an episode of Hoarders on A&E, but I hate feeling like I can't find stuff or that I'm storing things that may be out of date.

So I ask you: How do you organize YOUR pantry? What are your best tips for this never-ending task? Leave a comment and let me know.

Since this is on my mind, I thought I'd check in with the Queen of All Things Organized, the fabulous Ms. Martha Stewart. Here are her tips for controlling the pantry chaos--I'm not finding them all too helpful. Oh well:

Store items that are used together next to one another. For example, group baking staples such as baking powder, baking soda, sugar, cocoa, salt, and molasses on the same shelf.

Most items keep best in airtight containers; glass, metal, and heavy plastic containers are least likely to become infested with pests. Containers for oils and dried herbs should be opaque as well as airtight. Martha likes to store grains, dried beans, dried chiles, rice, and dried fruit in tightly sealed canning jars.

Make sure that jars of food you've canned at home are properly labeled and dated. It's a good idea to mark the purchase dates of other foods such as flour and spices as well, so you can tell at a glance if something is past its prime.

A cool, dark space in the pantry is an ideal place to store hardy vegetables such as potatoes and onions. Don't store potatoes and onions right next to each other, however, as they hasten each other's spoilage.

The pantry is also a convenient place to store non-food items such as lightbulbs, candles, matches, baskets, serving trays, and pet treats.

Read more at Marthastewart.com: Setting up a Pantry and more decorating ideas, organizing tips, and homekeeping and cleaning solutions on marthastewart.com

Greta's Best Picks

2010-09-16T05:00:00.000-07:00

So yesterday Lydia gave you her views and they were all good ones (although i have to admit that I have not been to Tub's). Here are my choices in other catagories.

First up would be breakfast and the winner is (at least in my view)...
Patty's Eggnest! They are super delicious and serve a mean cornbeef hash - one of my absolute favorite breakfasts. Theirs is far superior to any that I have had and is served with really good hash browns and eggs (over-easy). They have a really nice sized menu too and you are sure to find something to make your mouth water. One of these days I am going to have to breakdown and try the gyros and eggs!

Next would be the best mocha and that is hands down, Arosa Cafe - they also have fresh made waffles to go with their mochas. They used shaved chocolate to make these and are unlike any other mocha you will ever have. I would go to First Hill in Seattle just to satisfy a chocolate craving. These are absolutely amazing and the waffles to go with them are also quite a treat!

Last up is my favorite doughnut shop and that is definitely Frost here in Mill Creek. They have everything from the simple glazed and cake doughnuts to the gourmet red velvet ones. I have never been disappointed by their offerings and used to take them to work as a thank you to my coworkers - they (and I) were always a hit. To this day, if I want to treat the family to something sweet in the morning, I head over to Frost for a little bit of yum! And yes, my personal favorite is German Chocolate - I love the coconut.

Oh, The Places You Will Eat!

2010-09-15T05:00:00.000-07:00

Every year, our local TV station hosts a "Best of Western Washington" contest. They ask viewers to vote for their favorite establishments in a wide range of different catagories. Once voting ends, the winners get bragging rights for a year (and probably an uptick in business). The Best of Western Washington contest has been going on for years, but I've never voted until this year--though I only voted for a handful of my faves.

I'm not going to go into all my picks, but here are my top three places to get your grub on in the greater Seattle area:

BEST PLACE FOR SANDWICHES: Tub's Gourmet Subs
From the preliminary voting results, it doesn't look like Tub's has a chance of winning, but that's ok. I love them no matter what...and I don't even like sandwiches that much. Here's why they rock: everything is made fresh when you order it. All their subs are served toasted. Their bread is beyond amazing--crunchy and flavorful, it really makes the sandwich.

I have my husband hooked on Tub's. And even though their menu offers a great selection of sandwiches, we always seem to get the same thing.

Me: A mini Caesar Chicken (chicken, lettuce, provolone, garlic mayo and Caesar dressing)

The Mister: A small or large Joker (roast beef, ham, turkey, bacon, cheddar, mayo and lettuce with a side of BBQ sauce for dipping)

If you go, prepare to be fed well. And don't forget a breath mint. You'll need it!

BEST PLACE FOR PIZZA: The Rock Wood Fired Pizza
Their motto is "Hell Yeah...That's Good Pizza!" And that sums up the whole experience. We've been going to The Rock for over 5 years now, and in that time they've expanded their business. The atmosphere is "rock 'n roll"...there are murals of the Beatles painted on the brick walls, classic rock album covers hang over booths, and Neil Young plays on the speakers.

The pizzas are delicious. Their sauce is made of real tomatoes (you can see chunks of them on your pie) and is slightly sweet. The dough is yummy--thin but not cracker-thin--and it gets added flavor from the wood fired oven they use.

While they have a ton of toppings and specialty pizzas to order, we like the Classic Rock (cheese and pepperoni) or a cheese with meatballs. They also sell burgers and sandwiches, but why bother with that when you can get an amazing pie instead?

Oh! I forgot to add: The Rock also has a few special microbrew labels that are Rock exclusive. They have an extensive alcoholic beverage selection and sell something called a Bucket. I'm not a big binge drinker, so I just go for the food.

BEST PLACE FOR BURGERS: Dick's Drive-In
Dick's has been in Seattle for ages, serving up handcut french fries, milkshakes made from actual ice cream, and some of the yummiest (and cheapest) cheeseburgers in town. I am not a big fan of their fries (probably because I am not a big fan of the potato in general), but their burgers and shakes are crave-worthy.

The majority of their locations are drive-up only, so you have to eat in your car after you order. That's kind of fun and adds to their appeal. Their only sit-down restaurant on Queen Anne is a bit run down and dodgy, but that, too adds to the appeal.

Dick's recently announce that it's going to expand operations and move to either the North End (where I live!), the South End (near the airport), or the snooty Eastside (where I used to live!). They asked people to vote for the location of their choice, and there was so much traffic on their website that it crashed several times. Then someone figured out how to hack into the voting software to rig the votes. After all the kinks were worked out, voting picked up again and as of today, the North End is well in the lead (woo-hoo!).

Dick's is so good and so cheap that when I took my hubby there the first time he said he was glad he had to travel to get to it...that having one too close to work or home would be dangerous. He's probably right. Dick's rocks!

Dinner Fail

2010-09-14T05:00:00.000-07:00

Everyone has had those times in the kitchen when they have a great idea (or recipe) and have invested in all the ingredients, has guests over and the dinner flops - BIG! This describes last Wednesday's meal - homemade pizza, requested by my son for his first day back to school.
I asked my son what he wanted for his big day and he said "Mom, cheese pizza and I want you to make it." I said ok, dropped him off for his first day of third grade and headed to Trader Joe's to pickup everything that I would need to make his request a reality. I got mozzarella cheese, pizza sauce, pizza dough, pepperoni, and meatballs. I even picked up a chocolate chip bundt cake for dessert.

Now I have made homemade pizza in the past and it has always turned out pretty well. I have both made my own crust and used dough from Trader Joe's and in both cases, it worked out very nicely. This time, it took a nose-dive. I took out the dough to let is rest for 20 minutes on a lightly floured surface. Then I stretched the dough and attempted to make it in to a pie - I managed to put my fist right through it and use all sorts of words a mom shouldn't. This is what our family calls a "Pop-pop moment" named lovingly after my grandfather (who had no patience and would lose his temper).

Once I managed to get the pizza dough in the shape of a pie, then add all the toppings, I attempted to move it onto a preheated pizza stone (I even remembered to use cornmeal) and I had the worst time getting it on the stone. Finally, my father and I managed to get it on the stone and in the oven. I cooked it for about 12 minutes and checked it - it still needed a few more minutes so it went back in. After another few checks, the cheese was getting browned and I took it out. The crust was not done and it totally killed the pizza. I tried (in vain) 2 more pizzas and they all had under-cooked crusts. I did not like any of them - it was a total waste of toppings. Luckily, my son said he liked it!

The highlight of the meal was the wine and the cake. The cake was chocolaty and moist and everyone like it. I would totally buy it again!

The Teriyaki of Our Discontent

2010-09-13T05:00:00.000-07:00

Teriyaki: It's What's For Dinner (on Monday night).

Now that the school year is officially underway, my workload has increased and my schedule is back to “work normal.” This means that I have to work late the first two Mondays of every month. I don’t get home until 6:30 at the earliest, and after pulling a longer than normal day (and sitting through an agonizing meeting) the last thing I want to do is make dinner.

So what’s a girl to do?

Pick up teriyaki, that’s what!

Now, I don’t have any problems with teriyaki in general. It’s a very decent carry-in. It’s just rice and meat, and it’s served up fast. But for me, teriyaki for dinner means I’ve had a long day, that I’ve had to suffer through an extended day at the office (and that’s never a good thing).

Nasty Teriyaki Salad (this usually goes right into the trash)

So for me, Monday nights taste like sweet teriyaki sauce mixed with special blend of stress, apprehension, and work dissatisfaction.

Yummy?

Monday Night Pot Luck

2010-09-08T05:00:00.000-07:00

Continuing with the tradition of Monday night meals at work, on Labor Day we had Slow Cooker Beef Stroganoff over noodles, steamed (microwaved) green beans, bread (for all the sauce) and Cherry Pineapple Dump Cake. I would love to claim credit for this meal, but it was the brain-child of my coworker, Jamie and it was delicious.

Here are the recipes for the stroganoff and cake. As you can see, both do not require many ingredients and were really yummy! FYI - my crappy pictures do not do either of these dishes justice.

Beef Stroganoff

Ingredients

1 pound cubed beef stew meat
1 (10.75 ounce) can condensed mushroom soup
1/2 cup chopped onion
1 tablespoon Worcestershire sauce
1/4 cup water
4 ounces cream cheese

Directions
In a slow cooker, combine the meat, soup, onion, Worcestershire sauce and water. Cook on low setting for 8 hours or on high setting for about 5 hours. Stir in cream cheese just before serving.

Cherry Pineapple Dump Cake

Ingredients
1 can (16 ounce) crushed pineapple
1 can (30 ounce) cherry pie filling
1 package yellow cake mix
1 cup butter
Optional: 1/2 to 2/3 cup chopped nuts

Directions
Grease a 9 x 13 inch pan. Dump in the pineapple and juice, spreading evenly. Pour cherry pie filling over the pineapple, spreading evenly. Add dry cake mix evenly over the fruit. Add nuts, then slice butter and lay all over the top. Do not mix. Bake in a 325 degree oven for 50 - 55 minutes.

Both of these dishes were really good! The cake would go great with coffee, as the sugars in it make a nice crunchy crust that would melt in your mouth with a hot cup of joe. We had the stroganoff over noodles and Jamie and I both thought that adding a little Marsala and extra mushrooms to the recipe would really make this even more mouth-watering.

Hotter Than Hell!

2010-09-07T05:00:00.000-07:00

The other day I was puttering around the kitchen, trying to figure out what to cook for dinner. I dug through my pantry and fridge and found a bottle of simmer sauce I picked up from Cost Plus World Market during one of my visits there. It was a Vindaloo sauce, very low in calories, and I thought I'd whip up a tasty, quick dinner.

I swirled a tiny bit of oil in my skillet and added some cubed up pieces of chicken breast. I let that cook then added onions, zucchini, and mushrooms. Once everything was cooked nicely I poured in the Vindaloo sauce. It was beautiful! It smelled amazing and looked good. I let the sauce, chicken and veggies cook together so the sauce thickened up a tad. I couldn't wait to eat!

I put a bed of rice in the center of my plate, topped it with the Chicken and Veggie Vindaloo and sat down to eat. I took one bite and WOW! I thought my head was going to explode. It was insanely hot!

What I failed to notice on the bottle of Vindaloo sauce were those three evil little peppers. Now, I can handle some spice, but this? It was way too much! I sucked down a forkful of rice and tried a few more bites of my meal. Big mistake! My mouth was on fire and the heat seemed to intensify as I sat there and tried to eat. Out of desperation, I gulped down a glass of milk to cool things off.

My poor husband can't tolerate spicy foods well (he's a big baby), so I put the remaining rice and Chicken and Veggie Vindaloo in a tupperware container and gave it to the only person I know who would eat it: My sister. Turns out that was a good move--she loved it and thought it was spicy but not too hot to eat. Apparently she inherited some sort of asbestos tastebuds or something.

Overall: this Vindaloo sauce was a huge disappointment. I wish it had been a few degrees cooler because it looked, smelled and tasted so good. Maybe I could have stirred in some yogurt to cool it off...who knows. Oh well...you can't win them all!

Success!

2010-09-02T05:00:00.000-07:00

I mentioned last week that I was on the hunt for the perfect Shrimp and Grits recipe. I failed to mention that I was also looking for a relatively low fat, low calorie Shrimp and Grits recipe. My first attempt tasted good, but the shrimp were overcooked. And overcooked shrimp do not meet the standards of "Deliciousness of Yum." While searching for recipes and obsessively thinking about making a better, healthy Shrimp and Grits, I stumbled onto Cooking Light's website...and found Shrimp and Grits nirvana.
I made this dish for the whole family and the entire casserole was devoured. It turned out creamy and cheesy and the shrimp were not overdone. Yay! As a bonus, this recipe is a snap to prepare. So let's review: this tastes good, is relatively healthy, and easy to make. This might just be a perfect meal!

Here's the original recipe from Cooking Light:

Shrimp and Grits Casserole
Ingredients

2 cups 2% reduced-fat milk
3/4 cup fat-free, less-sodium chicken broth
1 cup uncooked quick-cooking grits
1/4 teaspoon salt
1/2 cup (2 ounces) shredded Parmesan cheese
2 tablespoons butter
1 (3-ounce) package 1/3-less-fat cream cheese
3 tablespoons chopped fresh flat-leaf parsley
1 tablespoon chopped fresh chives
1 tablespoon fresh lemon juice
2 large egg whites
1 pound peeled and deveined medium shrimp, coarsely chopped
Cooking spray
Hot pepper sauce (optional)

Preparation

Preheat oven to 375°.
Combine milk and broth in a medium heavy saucepan; bring to a boil. Gradually add grits and salt to pan, stirring constantly with a whisk. Cook 5 minutes or until thick, stirring constantly. Remove from heat. Stir in Parmesan, butter, and cream cheese. Stir in parsley and next 4 ingredients (through shrimp). Spoon mixture into an 11 x 7–inch baking dish coated with cooking spray. Bake at 375° for 25 minutes or until set. Serve with hot pepper sauce, if desired.

VARIATION
Before making this, I read the reviews. People seemed to be missing heat and seasoning from this dish. To rectify this, I gave my shrimp a liberal dose of Slap Ya Mama cajun seasoning. This gave my finished dish a nice hit of heat and added some authentic flavor to everything. Use what you have on hand...since I'm a Maryland girl by birth, I could see seasoning the shrimp with Old Bay.

If you're not concerned about caloric content, you could go ahead and use full fat cream cheese, though I didn't find the skinny version to be lacking in any way, shape, or form.

I hope you try this one out--it rocks!

Carnitas - Straight Out Of America's Test Kitchen

2010-09-01T05:00:00.000-07:00

Every Saturday at 4:00 pm, our local PBS station airs America's Test Kitchen. It is a 30 minute show full of great recipes, gadgets and interesting personalities - I love it and try to watch before I head off to work. A few weeks ago, they aired a show on making Carnitas which is braised or roasted pork in Mexico. This dish looked so mouth-watering good, I thought I would give it a try - and I am so happy that I did!

The meat fell apart and with the addition of a little fresh squeezed lime juice was a little taste of heaven!! I could not find pork butt at my grocery store, so I used pork shoulder and it turned out wonderfully. I also had Lydia make some fresh guacamole to go with the carnitas, because there is never a bad time to add guacamole.

This and many other recipes are available on the America's Test Kitchen website, so I encourage you to check them out and watch the show.

Here is the recipe for Carnitas - you can also watch the show (and many others) on their website!

Mexican Pulled Pork (Carnitas)

From the episode: Supper From South of the Border

Serves 6

We like serving carnitas spooned into tacos, but you can also use it as a filling for tamales, enchiladas, and burritos.

Ingredients

Pork

1 (3 1/2-to 4-pound) boneless pork butt , fat cap trimmed to 1/8 inch thick, cut into 2-inch chunks
1 teaspoon ground cumin
1 small onion , peeled and halved
2 bay leaves
1 teaspoon dried oregano
2 tablespoons juice from 1 lime
2 cups water
1 medium orange , halved

Tortillas and Garnishes

18 (6-inch) corn tortillas , warmed
Lime wedges
Minced white or red onion
Fresh cilantro leaves
Thinly sliced radishes
Sour cream

Instructions

1. Adjust oven rack to lower-middle position and heat oven to 300 degrees. Combine pork, 1 teaspoon salt, 1/2 teaspoon pepper, cumin, onion, bay leaves, oregano, lime juice, and water in large Dutch oven (liquid should just barely cover meat). Juice orange into medium bowl and remove any seeds (you should have about 1/3 cup juice). Add juice and spent orange halves to pot. Bring mixture to simmer over medium-high heat, stirring occasionally. Cover pot and transfer to oven; cook until meat is soft and falls apart when prodded with fork, about 2 hours, flipping pieces of meat once during cooking.
2. Remove pot from oven and turn oven to broil. Using slotted spoon, transfer pork to bowl; remove orange halves, onion, and bay leaves from cooking liquid and discard (do not skim fat from liquid). Place pot over high heat (use caution, as handles will be very hot) and simmer liquid, stirring frequently, until thick and syrupy (heatsafe spatula should leave wide trail when dragged through glaze), 8 to 12 minutes. You should have about 1 cup reduced liquid.
3. Using 2 forks, pull each piece of pork in half. Fold in reduced liquid; season with salt and pepper to taste. Spread pork in even layer on wire rack set inside rimmed baking sheet or on broiler pan (meat should cover almost entire surface of rack or broiler pan). Place baking sheet on lower-middle rack and broil until top of meat is well browned (but not charred) and edges are slightly crisp, 5 to 8 minutes. Using wide metal spatula, flip pieces of meat and continue to broil until top is well browned and edges are slightly crisp, 5 to 8 minutes longer. Serve immediately with warm tortillas and garnishes.

Tool Time: Tomodachi Knife

2010-08-31T05:00:00.000-07:00

I love Target. I know I shouldn't. I know they're an evil big box store and I also know that they recently donated tons of money to a political candidate who embodies everything I'm against. I'm the type of girl who doesn't shop at Wal-Mart for political reasons, so I feel like a dirty hypocrite every time I walk into a Target. But morals and values be damned! I have to get my paper towels, TP, and other every day essentials from some place, and that place is Target.

When I was wandering around Target the other day, I noticed all these relatively cheap, very bright knives hanging from the wall. They're made by a company called Tomodachi, and they have several different options to choose from: a green 7" Santoku, a 4" red tomato knife, an orange 6" all-purpose knife, etc.

They knives so cute and so inexpensive that I picked one up--the green 7" Santoku. Because really? Who couldn't use another knife? And for $7.99? Yup--I'm sold.

I've used the bright green knife a few times now and it's not half bad. It's easy to use--the knife is very lightweight and the handle, though nothing to write home about, is comfortable to grip. The blade does a nice job of cutting through whatever I'm chopping. And best of all it can be tossed into the dishwasher. Yay!

We'll see how this knife does in the long run. I'm not sure how it will do when I need to sharpen it, but for now, it's pretty darn good! Plus it's so easy to find in my unorganized tool drawer thanks to it's stand-out color. Because it comes with a blade guard, I can just toss the little cheap-y into said junk drawer and not worry about it getting damaged.

So far, this is a thumbs up. Like I said, it will be interesting to see how it stands up to the test of time.

Easy Meal: Chicken Curry

2010-08-30T05:00:00.000-07:00

Some of my favorite meals are ones that you put in a big pot, place on simmer, walk away and eat a few hours later. Chicken curry is one of those dishes! You can pretty much use what ever you have on hand and end up with a dish that is both delicious and easy and if you manage to have leftovers, heat up well and taste even better the next day.

Ingredients:
2 tablespoons curry paste
1 tablespoon peanut or vegetable oil
4 chicken breasts, skinned and boned
1 can coconut milk
1/2 cup chicken broth
1 onion, chopped
1 carrot, sliced (I use shredded carrot about 1/2 cup)
6-8 mushrooms
1 zucchini, chopped
salt & pepper to taste
1/4 cup cashews, toasted and chopped

Directions:

In a large, heavy pot over medium-high heat, add the oil and chicken. Once the chicken is cooked, add the curry paste and stir well. To the chicken, add the onions and carrots and cook until translucent.

Turn down the heat to simmer and add the coconut milk and chicken broth; stir well. Cover and allow to simmer at least 1 hour; stir occasionally.

One half hour prior to serving, add the mushrooms and zucchini and allow to simmer.

When ready to eat, serve over rice and top with some of the chopped cashews.

I cheat and use a curry base from A Taste of Thai - you can find this right in the grocery store and their products are really good! You can multiple meals out of the curry pouch too and the leftover paste can be stored in the refrigerator.

Sausage & Hasbrown Breakfast Casserole

2010-08-26T05:00:00.000-07:00

So I started a new job about a little over a month ago and one of the things that my coworkers like to do is eat and do themed pot lucks - I love it! Our most recent one was breakfast and I wanted to make something that would be relatively easy and could also reheat well, I came up with the following casserole.

Ingredients:
1 pound pork sausage (not in casings)
1 small onion, finely chopped
6 mushrooms
salt & pepper to taste
1 tsp garlic powder
1 tsp Italian seasoning
1/3 cup sour cream
10.5 oz can cream of mushroom soup
1/2 cup milk
1 pound frozen hash browns
1 1/2 cups shredded cheddar cheese

Directions:

Preheat oven to 375 degrees. Over medium-high heat, saute the sausage; remove from heat and place in a bowl. Using the grease from the sausage, cook the onions and mushrooms. Saute until the onions are translucent; add this to the sausage when done.

In a mixing bowl, combine the sour cream, soup, milk and seasonings.

Prepare a baking dish by lightly greasing it (I use Pam for this). Pour the hash browns in the bottom of the dish. Add the meat mixture over the hash browns and pour the sauce over the meat.

Top with cheese and bake for 35-40 minutes.

This is delicious right out of the oven. I let it cool and took it to work and refrigerated it until we were ready to eat. I cut out servings and microwaved them for about a minute and it was still really good. This was very easy to make and it seemed to go over well at work too!

Tool Time: Cookie Scoop

2010-08-25T05:00:00.000-07:00

Around Christmas time, my son and I were at Bed Bath and Beyond doing some shopping (yes that was over 8 months ago). We were looking in the gadget section and he picked up a cookie scoop that had silicon in the scoop part so that you could press out the cookies. He picked up 2 (one for him and one for me) and asked if we could get them so he could help make cookies - I said sure. We brought them home, washed them and then put them in a drawer and forgot about them. Last week on my day off, Aidan asked to make chocolate chip cookies and he remembered about the scoops, so we gave them a try.

What I liked:
So these were not that expensive - I think I got both for about $10. The concept is great, scoop, press and there is a perfect sized cookie. The size of the cookie dough that the bowl of the scoop holds is really good. They are easy to clean and can go in the dishwasher.

What I did not like:
They are not easy to use! The dough does not want to come out of the scoop - no matter how hard you push. My son thought they were great scoops, since the dough wouldn't come out he thought that meant he could he eat all the dough instead of try to place it on the cookie sheet.

Overall:
I was really disappointed in the silicone cookie scoop. I was hoping that they would work and become a welcomed addition to my cookie making tradition. Alas, they will just be another item that takes up space in my utensil drawer.

Oh well, the cookies still turned out and were delicious!

Obsession...

2010-08-24T05:00:00.000-07:00

Do you ever get obsessed with a recipe? Have you ever found yourself daydreaming about how to throw certain ingredients together to make your ideal meal?

I ask this because I currently find myself fixated on creating the perfect Shrimp and Grits recipe. Weird, right? Especially because I'm not a Southern gal and I'm not the world's biggest fan of grits. So what gives? I honestly have no idea.

All this started last week. I was hoping to whip up a quick and tasty shrimp dinner for me and my hubby last Sunday, before catching True Blood. I found a recipe that called for instant grits...I could only find quick cooking. The final product turned out OK...the flavors were good, but the shrimp was over-cooked thanks to my molten-lava quick cooked grits. Oh well.

Now I'm back at the drawing board considering the recipe. I haven't had a chance to get in the kitchen just yet, but I am fairly certain I know how to correct my mistakes from my past Shrimp and Grits attempt.

I'll write up my final recipe (and maybe some of my outtakes!) soon enough, but before I do, I'm curious: if you've been obsessed with a recipe, what was it? Were you able to satisfy your obsession and make the perfect dish? How many attempts did it take?

It's funny how damn important food is to us, and how fixated you can get on flavor/texture combination!

Eat Healthy: Cran-Bran Muffins

2010-08-23T05:00:00.000-07:00

If you read my other blog (my makeup blog), you may know that I'm on something of a health kick lately. Over the past weekend, I wanted to bake something healthy and decided to whip up some Cran-Bran Muffins.

I like bran muffins. I like the nutty flavor, the dense texture, and all that fiber. These muffins came out sweet and flavorful. Sure, they'd be awesome with a slathering of really good butter, but they're not bad as-is, either. They're especially good warm, so eat them right out of the oven or toast them up a bit.

The only thing I didn't love about these muffins is that they cooked up rather small. Maybe next time, I'll make fewer muffins and fill the tins a little higher. I might also work on lightening up the batter (cake flour instead of regular flour? I don't know!)

This recipe comes from Cooking Light. The only change I made was to use Craisins instead of raisins. Use what you want, and add any seasonings you might want. This would be good with some grated orange (with the craisins) or with some nuts and spices.

Cran-Bran Muffins, Makes 12

1 cup All Bran cereal (the kind that looks like twigs)
3/4 cup fat free milk
1/2 cup craisins
1/4 cup honey
2 Tablespoons vegetable oil
1 large egg, lightly beaten
1 cup all purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt

Preheat oven to 400 degrees and spray muffin tins with cooking spray.
Combine cereal and milk in a bowl; let stand 5 minutes. Add craisins, honey, oil and egg; stir well.
In a small bowl, combine flour, baking powder and salt.
Pour the flour into the cereal mixture and mix until just moist--but be sure not to over stir!
Fill muffin tins about 2/3 of the way up. Bake at 400 degrees for 15 minutes (or until muffin springs back when touched lightly in the center). Serve warm.

Can It!

2010-08-19T05:00:00.000-07:00

The world is filled with food oddities: some good, some bad, and some...well...just odd. Here are a few canned foods that fall into the "odd" category.

CANDWICH
When you think of canning, you think of convenience and a long shelf life. Canned tuna, canned tomatoes, canned beans...these things make life easier. But you can also think of things like deviled ham (barf) or canned veggies (that usually lack flavor, texture or nutrients). Well, now you can have the convenience of lunch in a can with this invention: the Candwich. Coming this fall, you can pop open a can and have either a grape PB&J, a strawberry PB&J, or a BBQ chicken sandwich. Think I'm kidding? Click on this site to see for yourself.

THANKS, VERMONT
Vermont is the home of many awesome things in the culinary world. Ben & Jerry's, Cabot Creamery, and King Arthur Flour instantly come to mind when thinking of deliciousness of yum in the Green Mountain State. Vermont is also home to the Vermont Country Store--a place I visit every time I head back east. If you can't get to the Vermont Country Store any time soon, you're in luck! You can get their amazing catalog sent to you, so you can shop for everything from Mumus to obscure makeup, maple syrup to vibrators (I'm not kidding).

You can also check out these canned culinary delights from the Vermont Country Store:

Canned Date Nut Bread: Open the can, slice the round loaf of date bread, and serve! Yum, yum? My mom says she remembers canned date nut bread from her childhood. I'd have to try this before I pass judgement. Of all the things that can go in a can, a loaf of bread doesn't immediately come to mind. I wonder if it's metallic tasting...

Canned, Cooked, Ground Beef: I don't know about you, but I find browning ground beef to be one of the easier kitchen tasks. The worst part is draining off the fat, but still....cooking ground beef is a snap. Apparently, though, some people find it a bit too taxing. Vermont Country Store's canned ground beef is fully cooked, lean, and farm raised here in the good old USA. But at almost $15 for just shy of 2 pounds, this seems like a pricey convenience product (and I'm not sold on the flavor aspect!).

Canned, Cooked, Bacon: Yes, you read that right: canned bacon. On the plus side, using canned bacon means not having to deal with bacon splatter when you fry it up. On the down side, it's CANNED BACON! How could this even taste good? Or have the right texture? Or be shelf-stable for long periods of time? Bacon's very trendy right now, so good for Vermont Country Store for jumping on the trend. Me? I think I'll pass.

These are just a few of the interesting items Vermont Country Store sells in cans. I will say this: If you're preparing for the zombie apocalypse (or are just anticipating suffering through harsh storms that will leave you without power for days on end), these canned goods could serve a purpose. For now, though, I think I'll stick with fresher products.

But that's just me.

Grilled Peaches

2010-08-18T05:00:00.000-07:00

Summer fruits are my favorites - strawberries, blueberries, raspberries, nectarines, cherries, and peaches. I love them fresh, in pies, cakes, cupcakes, etc., but I have never tried to cook fruit on the grill. I was already going to make chicken on the grill and had an apricot marinade going (see Monday's blog) and I wondered how a grilled peach would do to accompany it? Answer - DELICIOUS!

Here is what I did...

3 large peaches
2 tablespoons olive oil
Chipotle powder, light sprinkle on each
Sea salt, to taste
Ground black pepper, to taste
1/4 tsp brown sugar per peach
1 pat of butter per peach

Cut the peaches in half and remove the pits; I looked for firm peaches (I thought that if they were too ripe, they might fall apart). Pour olive oil on a baking sheet or plate and lightly coat the peaches. Sprinkle with Chipotle powder, salt, pepper and brown sugar. Place butter over seasonings.

Place on hot grill over high to medium-high heat, seasoned side up. Grill for 3-5 minutes. The skin should have a slight char and the butter & sugar should be melted.

Remove from heat and eat up!

These were really easy to make and everyone loved them. You could make more than 3 - I did one per person. You could also make this a dessert and serve them with ice cream or whipped cream. I thought that they paired well with the grilled chicken though. The peaches were sweet, but also had a little heat from the Chipotle pepper and they were perfectly cooked - not too firm and not mushy.

Tool Time: Garlic Peeler Tube

2010-08-17T05:00:00.000-07:00

When I was staying at the beach, the house we rented had a perfectly adequate kitchen. I think it's hard to cook in a "foreign" kitchen. No matter how well stocked and supplied the kitchen may be, there will always be certain tools you want but don't have. Rummaging though the drawers in search of wooden spoons one day, I found a silicon tube. At first I wasn't sure what it was, but then it dawned on me: It was a garlic peeler! And I had to give it a try.

The tube is a very silly, very simple tool. You put your garlic clove(s) in it, press down and roll the tube, then tip it up. Immaculate, peeled garlic should come tumbling out.

I threw a single clove in and gave it a whirl. My first attempt was a failure. The clove was still hidden inside its peel, though a few layers had fallen off. I decided to add more pressure. This time it was a success. Though my garlic clove was a little based up, it was peeled and ready to be used.

The garlic peeler is easy to clean. You can wash it off or stick it in the dishwasher. Some pieces of the garlic peel tend to stick to the tube (thanks to static electricity or something!), but a trip through the dishwasher solves any cleanliness issues.

Overall, I'd say this is a pretty decent little tool. It sells for $9 at Williams-Sonoma, which means you can probably find it cheaper elsewhere. If you're looking for a stocking stuffer for a cook/garlic-lover, this is it! Not bad.

Apricot Grilled Chicken

2010-08-16T05:00:00.000-07:00

Time for me to make dinner, time to get out and grill up something yummy! For this meal, I had boned, skinned, chicken breasts and a request for more grilled polenta. Here is what I came up with...

Ingredients
4 chicken breast, halved
1/4 cup Apricot jam
3 cloves garlic
1/2 teaspoon ginger, finely chopped
1 teaspoon minced onion
1 teaspoon red pepper flakes
salt & pepper to taste
3/4 cup Chardonnay

In a medium sized mixing bowl, combine jam, garlic, ginger, onion, red pepper flakes, salt & pepper and Chardonnay; whisk until well combined. Remove 4 tablespoons of the marinated to a smaller bowl, cover and refrigerate.

In a large zip locked bag, add the chicken and the majority of the marinade; close the zip locked bag, coat well and refrigerate the chicken for at least 1 hour.

Prepare grill and get the temperature to medium-high. Add the chicken and cook for approximately 10 minutes per side. You don't want to overcook the chicken or it will be really dried out and burned - so check it and adjust your grill as needed. When you have about 2 minutes left to cook, baste the chicken on each side with the marinade that you removed earlier.

I served this with the grilled polenta that I blogged about earlier - the grilled polenta has become a family favorite and grilled peaches (see Wednesday's blog). I think that this would have also made tasty kabobs, you would just need to cut the chicken into bite sized pieces, soak some skewers and cut down on the cooking time. I thought that the marinade lent itself well to the chicken and I enjoyed the balance of savory and sweet.

Blueberry Streusel Muffins

2010-08-11T05:00:00.000-07:00

Since Aidan and I went blueberry picking last week, we have lots of fresh, juicy, delicious berries to eat! I was flipping through various recipes and remembered this one from my favorite cookbook, The Southern Living Cookbook.

I have made this recipe before, but I have never used fresh blueberries. It is a really easy recipe and the muffins are really good! They have lots of berries, are soft and tasty, and have a crunchy streusel top. They make a wonderful breakfast or dessert and really compliment coffee!

Muffin Ingredients:
1/4 cup butter, softened
1/3 cup sugar
1 egg
2 1/3 cups all-purpose flour1 tablespoon plus 1 teaspoon baking powder
1/2 teaspoon salt
1 cup milk
1 teaspoon vanilla extract
1 1/2 cups fresh blueberries (frozen can also be used)

Topping Ingredients:
1/2 cup sugar
1/3 cup all-purpose flour
1/2 teaspoon ground cinnamon1/4 cup butter, softened

Cream butter; gradually add 1/3 cup sugar, beating at medium speed of an electric mixer until light and fluffy. Add egg, beating well.

Combine 2 1/3 cups flour, baking powder, and salt; add to creamed mixture alternately with milk, stirring well after each addition. Stir in vanilla extract and fold in blueberries.

Spoon batter into greased muffin pans, filling two-thirds full. Combine 1/2 cup sugar, 1/3 cup flour, and cinnamon; cut in 1/4 cup butter with a pastry blender until mixture resembles crumbs. Sprinkle on top of muffin batter. Bake at 375 degrees for 25 to 30 minutes or until golden brown. Remove from pans immediately. Yield 1 1/2 dozen.

Farfalle with Hot Italian Sauge, Mushrooms, & Peas

2010-08-10T05:00:00.000-07:00

I threw this dish together one night and it got rave reviews from the family. I was asked to write the recipe down so that I can make it again. I modeled this recipe after one that I saw in Giada De Laurentiis's cookbook, Everday Italian - her recipe is for Orecchiette with Spicy sausage and Broccoli Rabe. I changed it up a bit to make the family happy (Lydia HATES broccoli) and I thought adding peas and mushrooms would be delicious. Plus when I was buying ingredients, I could not find Orecchiette for under $6.50, but the Farfalle was on sale for $1.00 per box (so I went with bow ties).

Salt
1 1/2 cup frozen peas
1 box Farfalle (bow tie) pasta
3 tablespoons olive oil
1 1/2 pounds hot Italian sausage
3 cloves garlic, chopped
6 mushrooms, sliced
1/2 cup Parmesan cheese, grated
1/2 teaspoon black pepper, ground

Place the frozen peas in a large strainer. Bring a large pot of salted water to a boil. Add the frozen peas (in the strainer) to the boiling water for about 30 seconds; remove from the boiling water and set the peas aside. Cook the Farfalle in the same boiling water until tender but still firm to the bite (approximately 12 minutes), stirring occasionally. Drain, reserving 1 cup of the cooking liquid.

In a large, heavy skillet, heat the oil over medium high heat. Add the sausage and cook, breaking it up with a spoon, until the sausage is brown and the juices form, about 8 minutes. Add the garlic and mushrooms and saute until the mushrooms are cooked, about 2 minutes. Add the peas and pasta and coat well. Add enough of the reserved cooking liquid to moisten. Stir in the Parmesan cheese and pepper and transfer to a pasta bowl.

Serves 6.

Caprese Salad - A Delicious Summer Treat

2010-08-09T05:00:00.000-07:00

I love summer fruits and veggies and to have fresh tomatoes is a real treat. I love caprese salads and think that they really showcase the ripe tomato in a tasty way.

This recipe is from Everyday Italian by Giada De Laurentiis - it is super easy and absolutely delicious!

3 tablespoons fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 tablespoons extra-virgin olive oil
2 large tomatoes, cut into 1/4-inch thick slices
4 ounces fresh mozzarella cheese. drained and sliced
2 tablespoons thinly sliced fresh basil leaves

Whisk the lemon juice, salt, and pepper in a medium bowl. Gradually whisk in the oil to blend. Set the dressing aside.

Arrange the tomatoes and cheese on a platter. Drizzle the dressing over. Sprinkle with basil and serve.

Vacation Food, Part 3

2010-08-04T05:00:00.000-07:00

Though I made this dish while on vacation, it's more evocative of my childhood. As a kid, my mom would make this onion-y/salty pull apart bread concoction that my sister and I could not get enough of. Over the years, my mom stopped making the pull apart onion bread, but it has a place in my happy food memories.

Thanks to the magic of the internet, I was able to resurrect this yummy childhood favorite. I made it for my husband prior to vacation and thought it was a bit too salty. I adjusted the ingredients a bit and tried it again during vacation. It was less salty but still yummy. This is, by no means, a healthy dish. It's got a ton of butter and way too much sodium, but if you enjoy it once or twice a year, you shouldn't do any long-term damage.

I served this with BBQ chicken and think the flavor combo was pretty darn good. Give this a try--it's worth the calories.

Pull Apart Onion Rolls

1/2 c. butter (1 whole stick!)
2 tbsp. instant minced onion
1 tbsp. instant beef bouillon (I used 1 large bouillon from Knorr's)
1 tsp. parsley flakes
1/4 tsp. onion powder
2 c. Bisquick baking mix
1/2 c. cold water

Heat oven to 425 degrees. Mix butter, onion, bouillon, parsley and onion powder in saucepan. Heat until butter is melted and bouillon is dissolved; cool slightly. (Or, if you're lazy like me: melt the butter in a microwave-proof container and then add all the other ingredients and stir like crazy!) Pour about half of the butter mixture into round layer pan, 9 x 1 x 1/2 inch. Spread onions evenly in pan. Mix baking mix and water until soft dough forms; beat vigorously 20 strokes. Drop dough by teaspoonsful onto butter mixture in pan, drizzle with remaining butter mixture. Bake until golden brown about 12 minutes. Invert pan on heat proof serving plate. Leave pan over rolls a few minutes. About 2 dozen rolls.

Note: My mom thought she used Lipton's French Onion Soup mix to make this. I think that would work--I'll have to try it at some point.

Another note: In my memory, I think there was chives in the bread. Maybe I'm jumbled up, but again, I might have to try that addition to see how it changes things up.

Vaction Food, Part 2

2010-08-03T05:00:00.000-07:00

In my real life, I don't get to cook much. I've mentioned it before, but my husband has a crazy/awful work schedule (he gets home at 9:30 pm), so I don't get to cook dinners the way I'd like to. When you have to reheat dinners, you tend to go with things that won't dry out in the microwave...argh! The mister's schedule is the bane of my existence.

One awesome part of being on vacation was getting to actually COOK a few meals. I even grilled a few times (that's a big deal for me since I don't own a grill, thank you very much). Here's one of the better meals I made:

Argentine Grilled Steaks with Peppers and Onions
I found this yummy sounding steak rub called Argentine Steak Rub while wondering around Cost Plus prior to vacation. The spice rub contains salt, pepper, onion, garlic, red pepper flakes, thyme, rosemary, and fennel. Unlike Greta, I love fennel (side note: have you ever tried grilled fennel? OMG...so amazing!). Since the spice rub was already mixed and ready to go, I thought this would be an easy option for vacation cooking.

I bought a packet of sirloin steaks from the grocery, rubbed them down with a generous amount of the Argentine Steak Rub and then grilled them over a hot grill. I like my steaks bloody (red and dripping!) but the hubs prefers his meat to be more on the "done" side, so I let the steaks go a little longer than I would have if I were just cooking for myself. I let the meat rest and then sliced it up. I was happy that there was still some pink, even if the blood wasn't running the way I like it. I squeezed a lime over the sliced meat and served it with tortillas, peppers, onions, and guacamole.

I love fajitas--the combo of onions, peppers, and meat can't be beat! So to add to my dinner, I sauteed some red, yellow and orange peppers with a Walla Walla sweet onion in olive oil. I threw in garlic, salt, pepper, and a tiny bit of sugar to the peppers/onions and let them get good and cooked. Nothing is better than caramelized onions and peppers! I usually add thyme to my onions and peppers, but I wanted to keep things simple since I knew the meat was going to add all the herbs and spices I needed.

I also smooshed up an avocado together with a few cloves of garlic, a few scoops of already-made (store bought) salsa, and the juice of a lime. I've been craving guacamole ever since my molcajete experiment, so I did a quick and easy version to satisfy my culinary urges. Let me say this right now: I am freaking awesome with an avocado! Though my quick guac paled in comparison to the real deal I made recently, it was fresh and yummy. I even got my husband to try some and he actually liked it (this is a big damn deal!).

To finish the dinner off, I threw some tortillas in foil and tossed it onto the grill. The bottom tortilla got slightly burnt by the grill, but this was a happy accident. We used it to scoop up the guac when we were done with dinner, and I swear--that was better than any dessert I could have whipped up!

Burnt tortillas & guac--a happy accident!

Even though I had to cook and my poor (but well-fed) husband had to clean, this was one of the best meals we had all vacation. I still have no plans to buy a grill, but I could get similar results on my grill pan, in the dead of winter when I need to conjure up some summertime memories.

Vacation Food, Part 1

2010-08-02T05:00:00.000-07:00

Sadly, I am back from my week-long vacation on the coast of Washington. Every year, my husband and I rent a super cute cottage on the Pacific for a week in July. We like having a place to call home--a place with a kitchen so I can do some cooking if the mood strikes. I did manage to whip up a few things this time around...and I'll get to that soon enough...but today I'm going to talk about our adventures eating out.

While the town where we rent our cottage is awesome, there's not a whole hell of a lot around. That's part of the charm, I suppose! So when it comes to eating out, we have limited options. Thankfully, we've found a few really good choices. If you're planning a trip to the Pacific Beach/Ocean Shores/Lake Quinault part of WA state, let me share with you my dining selections.

Crappy iphone camera! The view from Ocean Crest's dining room ROCKS!

Ocean Crest Resort (Moclips, WA)
Moclips. Great name for a town, eh? If you drive fast enough, you just might blink and miss fabulous Moclips. And you can certainly drive by the Ocean Crest Resort without thinking too much of it. But what it lacks in curb appeal, Ocean Crest more than makes up for with its insanely beautiful view of the Pacific.

The restaurant is perched high up in the trees and overlooks the beach. You dine on top of the world, with the ocean and setting sun in full view. Your entertainment comes from various birds and other wildlife (we saw the resort's unofficial cat--Mr. Kitty--while eating there. According to a waitress, raccoons sometimes make visits to the resort's bird feeders.)

The food is pretty good. I wish they had a few more options on the menu, but that's just me. Highlights of meals I've eaten there include: crab cakes (they come with a yummy red pepper puree!), Asian-style scallops (my mom's favorite thing on the menu), Louisiana-style shrimp (an appetizer, but I would LOVE it as a main dish over pasta), steamed clams with gremolata (a special appetizer that was high on the nom-factor--as in nom, nom, nom...delicious), and a dish of local chanterelle mushrooms (also a special appetizer that my mushroom fiend of a husband went wild for).

If you're a wine lover, this is the place to visit. For being in a nothing town, Ocean Crest has a crazy wine selection and often hosts winemaker dinners. Their wine steward is friendly and knowledgeable. They recently added wine flights to their menu, and I had three wines from Charles Smith that were AMAZING.

One final note about Ocean Crest: Apparently, this is one of Apolo Ohno's favorite vacation spots. That's kind of awesome!

Sausage Roll and Mashed Potatoes/Cabbage at Galway Bay

Galway Bay (Ocean Shores, WA)
I'm not the biggest fan of Irish food, but for some reason, my husband loves it. We always make at least one trip to Galway Bay and my hubby almost always gets either their sausage roll or chicken and mushroom pasty. The last time we went, I tried their fish and chips. Oh My God! They were amazing. I could care less about the chips (I'm not a fan of the potato in general--I guess that's why I'm also not a big fan of Irish food!), but the fish was so damn good. It was crispy, tender, and not one bit greasy. I'm hooked.

Galway Bay is kind of a dive--in a good way--but it's a fun place to go grab a bite. They also have an Irish import store with some cute items and they feature a lot of live music at night. I once convinced my non-alcoholic husband to down a Guinness here, so this place will always be special! In my mind, it's the best place to eat in Ocean Shores, but that's not saying much, I'm afraid!

View from the deck at the Roosevelt Dining Room

Roosevelt Dining Room, Lake Quinault Lodge (Lake Quinault, WA)
Ok, so the food here isn't the best or the most budget-friendly, but we always seem to stop here. The views from the Lake Quinault Lodge are incredible. The lake is gorgeous and sometimes the clouds hang low over the surrounding hills/forest making the view even more magical.

We love hiking in the rainforest that surrounds the lake, and always work up an appetite. The Roosevelt Dining Room is one of the few dining options in the area (the other option is the general store across the street, but they're slower than molasses and not that great). At the Lodge, my husband usually gets the Monte Cristo with a side of sweet potato fries (see below). Me? I usually opt for something boring like a salad or a burger. As I said, I don't think the food here is great, but the location and views can't be beat!

The mister's Monte Cristo. Too ham-y for me!

Next time you hear from me, I'll share a few of the meals I made during vacation!

A Morning At The Farm

2010-07-29T05:00:00.000-07:00

We live north of Seattle above the Snohomish Valley - that is filled with farms. On one of my recent trips in to Snohomish, I noticed a large ad for Mountain View Blueberry Farms - U Pick Blueberries and was reminded of the fun I had last year taking my son picking (and eating). I checked out their website, found their hours and asked Aidan if he would be up to blueberry picking with Mom - he gave me a big YES!

Aidan and I got up around 08:30, had a good breakfast, covered ourselves in suntan lotion and then headed out to pick some berries! We were there for a little over an hour and picked about 3 pounds of berries (about $6.00 worth). We both had fun together and the weather was perfect for picking berries! The blueberry season will continue to the mid-to-end of August, so we will probably get the opportunity to go again!

Tips for picking fruit: Check the farm's website before you go! Lots of places only take cash and can be open at off days/times. Make sure you wear sunscreen and hats - my kid complains about being sticky, but a sunburn is not fun or safe. If you are going for a long time, make sure that you take water with you and some wet wipes for your hands. Picking the fruit right at the farm is a really nice outing for the family and the results are fresh fruits that you can all enjoy!

Here is a recipe for Fresh Blueberry Coffee Cake (from my trusted Southern Living Cookbook):
1 1/4 cups fresh blueberries
1/3 cup sugar
2 tablespoons cornstarch
1/2 cup butter, softened
1 cup sugar
2 eggs
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 (8 ounce) carton sour cream
3/4 teaspoon almond extract
1/2 cup finely chopped pecans
Glaze (3/4 cup sifted powdered sugar, 1 tablespoon warm water, 1/2 teaspoon almond extract; combine all ingredients, stirring well)

Combine blueberries, 1/3 cup sugar, and cornstarch in a small saucepan; cook over medium heat 2 to 3 minutes or until sauce is thickened, stirring constantly. Set aside.

Cream butter; gradually add 1 cup sugar, beating at medium speed of an electric mixer. Add eggs, one at a time, beating after each addition.

Combine flour, baking powder, soda, and salt; add to creamed mixture alternately with sour cream, beginning and ending with flour mixture. Stir in almond extract.

Spoon half the batter inot a greased 10-inch Bundt or tube pan; spoon on half the berry sauce, swirling partially through batter with a knife. Repeat with remaining batter and berry sauce. Sprinkle with pecans. Bake at 350 degrees for 50 minutes or until done. Let stand 5 minutes before removing from pan. Invert onto serving plate, and drizzle with glaze.

Gluten-Free, Wheat-Free, Non-Dairy Brownies, Are They Good?

2010-07-28T05:00:00.000-07:00

I recently started a new job (yeah!!) and one of my co-workers has a gluten food allergy. One night we decided to have a gluten free dinner - that was easy, we had taco salads (super yummy and gluten free thanks to corn tortilla chips). I wanted to also have something chocolaty for dessert and I found Pamela's Chocolate Brownie Mix (that is gluten and wheat free) and thought I would give it a try.

These were very easy to make. I used the directions for the original oil recipe:
1 bag of Pamela's Brownie Mix
1 egg
1/2 cup oil
1/4 cup water

Mix all ingredients together and pour into a lightly greased square pan. Cook at 350 degrees for 18 minutes, then let cool. Cut into squares and enjoy!

I ended up cooking my batch for an additional 5 minutes (my stove usually takes a bit longer) and I let them cool for about 2 hours before I cut them. They were moist and filled with chocolate chunks and very good for a mix. I can't say that I missed the flour or wheat and felt that these were a great substitute! My one complaint is the price, almost $8.00 at Safeway, but if you can not eat wheat, gluten, or dairy I would spend the money to get my dessert fix!

Hey! Where is Everyone?

2010-07-14T22:18:00.000-07:00

Sorry we're spotty with the posts right now. Greta just started a brand new job (yay Greta!) and I'm trying to prep myself for my upcoming vacation. This week somehow vanished and next week's going to be dicey too, especially since I'll be at the beach and blogging just won't be on my radar.

Hang tight--we'll be back at it before you know it. In the meantime, enjoy your summer! Get out there and enjoy that fresh summer produce!

Salad Days!

2010-07-13T05:00:00.000-07:00

Yesterday, Greta gave you a great idea for summer grilling. But when it's really hot...when you don't want to heat the house up or have a whole lot to eat...your best option is something easy, something like a salad.

There are so many good combinations of greens, veggies, fruit, protein, etc. that can come together to make a yummy, substantial meal. Here's one of my favorite salads--it comes from
Giada De Laurentiis and it's really worth trying out. My husband and I love salad, especially raw in salads. The addition of the orange vinaigrette and the salty, crumbled prosciutto really make this special. Give it a try--you'll love it (and if you have extra dressing, consider using it for a marinade for chicken or shrimp...yum!)

Spinach Salad with Orange Vinaigrette

Ingredients

* 6 slices prosciutto
* 2 oranges, zested
* 2 small oranges, juiced or 1 large orange, juiced
* 2 tablespoons balsamic vinegar
* 2 tablespoons honey
* 1 clove garlic, peeled
* 3/4 teaspoon salt
* 3/4 teaspoon freshly ground black pepper
* 3/4 cup extra-virgin olive oil
* 10 to 12 ounces pre-washed spinach

Directions

Preheat the oven to 350 degrees F.
Place the prosciutto slices on a baking sheet and bake until just crisp, about 10 minutes. Let cool. Crumble the prosciutto slices into a container and store in the refrigerator.

In a blender, combine the orange zest, orange juice, balsamic vinegar, honey, garlic, salt, and pepper. Blend until smooth. With the blender running, add the olive oil in a steady stream until combined. Transfer to a container and store in the refrigerator.

To serve, put the spinach in a large bowl. Toss with enough of the vinaigrette to coat the spinach. Sprinkle with the crisp prosciutto crumbles, toss again, and serve.I also like to have what I call "Cold Plate" for dinner on hot summer nights. For a Cold Plate, you just need to put whatever salads, veggies, etc. you like on a plate and serve it up. I lay down some crisp greens and add a nice scoop of Chicken Salad (one of my favorite things ever!). I add to the plate raw red peppers, celery, carrots, olives, pepperocini, and maybe a hard boiled egg or sliced tomato if you want. It's an easy dinner and if you don't want to cook, you can just grab pre-cooked Chicken Salad from a deli or the grocery store.

If you want to make your own Chicken Salad, try this recipe from the Barefoot Contessa (note: I never use tarragon because I can't stand the stuff! I use parsley instead.)

Chicken Salad Contessa

Ingredients

* 2 split (1 whole) chicken breasts, bone in, skin on (1 1/2 pounds)
* Good olive oil
* Kosher salt and freshly ground black pepper * 1/2 cup pecan halves
* 1/2 cup walnuts halves
* 1/2 cup good mayonnaise
* 1/2 cup sour cream
* 1 tablespoon chopped fresh tarragon leaves, divided
* 1 cup green grapes, cut in 1/2
* Lettuce leaves, for serving

Directions
Preheat the oven to 350 degrees F.

Place the chicken breasts, skin side up, on a baking sheet and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, until the chicken is cooked through. Set aside until cool.

When the chicken is cool, remove meat from the bones and discard the skin and bones. Cut the chicken into a 3/4-inch dice.

Meanwhile, place the pecans and walnuts on a separate sheet pan and toast in the oven for 7 to 8 minutes until golden. Set aside to cool.

For the dressing, mix together the mayonnaise, sour cream, 2 teaspoons salt and 1/2 teaspoon pepper. Fold in half the chopped tarragon leaves.

Place the diced chicken in a bowl, add the pecans, walnuts and grapes. Pour the dressing over the chicken and toss well. Sprinkle the remaining chopped tarragon leaves on top, and serve on a bed of lettuce leaves.
There are so many great salads to be made. I also like throwing together mixed greens, crumbled blue cheese, sliced green onions, craisins, nuts of some sort, and tossing it all with a blue cheese vinaigrette. Yum! Also good, especially for summer: baby spinach, fresh strawberries or raspberries and chopped macadamia nuts with a raspberry vinaigrette--it's crunchy, fresh, and delicious.

What's your favorite salad?

*recipes and photos from Food Network.

Beating The Summer Heat

2010-07-12T05:00:00.000-07:00

When the mercury rises, I lose my appetite for heavy, rich foods. In their place, I find myself wanting lighter, grilled fare. To help weather the summer heat, I break out my grill as often as I can and eat my meals on the shaded deck outside.

This past week, it really felt like summer in the Seattle area. Although not the searing heat that the East Coast is suffering through, it was still hotter than normal out here. To get through one of the hotter evenings, I was asked to cook the whole meal on the grill (so that the oven/stove didn't heat up the house anymore than it already was). The other request was that the meal contain shrimp and veggies. My response was shrimp and veggie skewers with polenta and Rainer cherries.

Here is my recipe for the meal:

Shrimp and Veggies
Ingredients
2 lbs shrimp
1 yellow squash
1 zucchini
1 large onion

Marinade
1 1/2 cups Chardonnay
2 tablespoons olive oil
1/2 of a fresh squeezed lime
2 tablespoons garlic, finely chopped
1 tablespoon parsley
1 tablespoon red pepper flakes
1 tablespoon Kosher salt
1 teaspoon pepper (use more if you like)

Place skewers in water and allow to soak (the longer the better).
Add all marinade ingredients in a bowl and mix well.
Clean, peel, and devein the shrimp.
Cut all veggies into bite sized pieces.
Add the shrimp and veggies to a large zip lock bag and pour in the marinade; coat well.
Refrigerate mixture for at least 2 hours.
Divide the shrimp into 4 equal servings and place on skewers.
Divide the veggies and place on skewers.
Preheat the grill.
Add the veggie skewers to the grill and cook over medium-high heat for ~3-5 minutes per side. Once cooked to the desired doneness, move to the upper rack (to keep warm).
Add the shrimp skewers and cook for ~3 minutes per side.

Grilled Polenta
1 tube of polenta, cut into 1/2 inch pieces (~12)
olive oil
salt & pepper to taste
chili powder

Place polenta slices on a cookie sheet that has been lightly coated with olive oil.
Brush both sides of the polenta slices with olive oil.
Sprinkle with salt, pepper and chili powder.
Place the slices on the grill - I use a grill sheet, but you could add them directly to the rack. Cook on medium-high heat for ~5-7 minutes per side. I flipped mine 3 times to make sure that I had a nice crunch on both sides.

Serve everything up and enjoy! This is a pretty low calorie meal, is super tasty and perfect on a hot summer night.

Quick Dinner: Turkey Marsala

2010-07-08T05:00:00.000-07:00

Let me say this right now: for the most part, my Safeway sucks. You have to constantly check expiration dates on everything from milk to bread to canned goods (I once found a year old loaf of bread on their shelves...no lie!), their produce is sub-par (and often filled with pesky fruit flies), and the never seem to have particular cuts of meat that I want.

One of my favorite proteins is turkey breast cutlets. They're very easy to cook...and very versatile. But Safeway rarely has them in stock. The other day, I saw a few packages in the poultry section and I snatched them up.

There's so much you can do with turkey breast cutlets--here's a quick, easy, yummy recipe that should be a family-pleaser:

Turkey Marsala

One package of turkey breast cutlets (about 1 1/4 pounds)
1 Tablespoon olive oil
1/4 cup flour
Salt and pepper, to taste
1 shallot, diced
2 cloves garlic, minced
8 oz mushrooms, sliced (use whatever you like--I used criminis)
2 tsp dried thyme
1/3 cup marsala
1/4 cup chicken broth
Juice of 1/2 lemon
1 Tablespoon butter
1-2 Tablespoons freshly chopped parsley (optional!)

Heat olive oil over med-high heat in a non-stick skillet.
Combine the flour, salt and pepper. Dredge turkey cutlets in flour and tap to remove excess.
When oil is hot, add flour-coated turkey cutlets to the pan and cook until turkey is no longer raw, about 4 minutes or so per side (more if you like it browned and a bit crunchy!).
Place cooked turkey on a plate and cover with foil.
Add a little more oil to your pan (or just spray it with Pam if you don't want to add the fat) and add the shallots and garlic to the pan. Cook for a minute, stirring constantly.
Add the mushrooms to the pan and stir. Season with salt, pepper, and thyme. Cook the vegetable mixture until mushrooms are softened, about 3 minutes.
Pour the marsala and chicken broth into the pan, stirring to get up any cooked on bits that may be at the bottom of the pan. Add the juice of the lemon and stir well. Allow the mixture to cook over high heat to reduce a bit.
Add the butter to the marsala/mushroom mixture. This will help thicken up the sauce.
Return the turkey cutlets to the pan (be sure to pour in any juices that accumulated) and heat through.
Sprinkle parsley over the turkey and serve immediately.

The Answer To Leftovers - Casserole

2010-07-07T05:00:00.000-07:00

What do you do with leftover taco fixings (aside from have tacos again)? My answer, to make a casserole.

As Lydia said in her post yesterday, we had tacos for the fourth of July and with it, lots of leftovers (no guac though). I didn't want to have the same dinner over, so I mixed everything together in a large bowl - this included seasoned taco meat, refried black beans, Spanish rice, tomatoes, onions, salsa, sour cream, and crunchy taco shells (broken into bite sized pieces). I then put the mix in a casserole dish and covered it with leftover cheese (I added a bit more cheese too) and cooked it at 375 degrees for 30 minutes.

I still had shredded lettuce and 1/2 an avocado, so that became a salad. I added some carrot shreds and hot peppers and Mom made a vinaigrette for it and we squeezed a fresh lemon over it all. The salad went nicely with the casserole and gave us something fresh to eat.

When I served the dish, we ate it with leftover tortilla chips, salsa and sour cream (some of Lydia's guacamole would have been delicious too). It was a really good use of taco leftovers and I would make it again! The best part is you can add anything you like to the dish and it will probably work well!

Holy Guacamole!

2010-07-06T05:00:00.000-07:00

Since our family is not big on sticking to the rules when it comes to food and celebrations (remember: we had tachos for Thanksgiving!), this 4th of July we got together and ate tacos!

Greta pulled everything together (tasty, seasoned ground beef, refried black beans, Spanish rice, and all the taco fixings), so I felt like I should at least make one contribution. My molcajete has been thoroughly seasoned and has been waiting to be used, so I decided to make guacamole for the family dinner.
A few days ago, I went to one of my favorite places, Trader Joe's. I was all set to pick up my guacamole ingredients, but super-fabulous TJ's had something better--a guacamole kit! For about $3.50, I picked up almost everything I needed: two avocados, a roma tomato, a couple cloves of garlic, a jalapeno pepper, a lime, and a shallot. Perfecto!

Just before dinner was ready, I whipped up the guac in my molcajete. Here's what I did:

Roughly chop the shallot and garlic cloves. Place them in the molcajete and add a hefty pinch of kosher salt. Using the pestle, grind the shallot and garlic into a paste (the salt will facilitate grinding). If you don't have a molcajete, throw the salt over the shallot and garlic and, using your chef's knife, chop everything into a nice paste.
Slice open an avocado and scoop out the meat into the molcajete (when I made this, I only used 1 1/2 avocado--use as much as you want!). Squeeze the juice of at least one lime over the avocado (I used 1 1/2 limes)--this will help keep the avocado from turning brown. If you don't have a molcajete, just use a normal bowl.
With your pestle (or the back of a spoon if not using a molcajete), squish the avocado, mixing the lime juice and shallot/garlic combo.
Finely mince as much of the jalapeno as you like (be sure to remove the seeds and membranes) and add it to the avocado mixture. Stir, or combine with the pestle.
Chop the roma tomato into bite-sized pieces. Add as much as you want to the guac and stir (or grind) well. (I used about 1/2 the roma tomato).
Adjust the guacamole to your taste--you may want to add more salt, lime, or tomato.
Serve immediately! It's super yummy on tortilla chips, in tacos, however you want to serve it.
NOTE: If you like it, you could add some fresh cilantro to the guac!

My dad raved about this guac and said it was the best he'd ever had. He said anytime I want to make it, he'd be willing to eat it!

I liked how simple this was to make using the molcajete. You can control how fine the avocado chunks are very easily. It may just be wishful thinking, but I think the molcajete helps improve the flavor of the guac. And I was very happy that the molcajete didn't add any unwanted grit...I worked like crazy to prep the darn thing, so I'm glad my elbow-grease paid off.

Whether you have a molcajete or not, be sure to whip up this guacamole! It's easy, fresh and, best of all, delicious!

Happy 4th of July!

2010-07-01T05:00:00.000-07:00

I can't believe July 4th is almost here. Thanks to our strangely cool weather, we haven't really had more than a taste of summer here in the Seattle area. I guess I shouldn't complain: the rest of the country has had to suffer through blistering heat, something I am just not equipped to deal with.As we get ready to celebrate our independence, I thought I'd take a moment to reflect on some of the places I've lived over the years. America is a huge country, and there are so many regional differences that keep things interesting.

Here are some July 4th inspired foods from my personal, regional history with America.

MARYLAND
My sister and I grew up in Maryland. Though I lived there for about 18 years of my life, I have no great desire to return to the mid-Atlantic. It's too darn hot (and humid!) in the summer and it's way too flat for my tastes.

But when it comes to the 4th of July in MD, you can't beat a good Maryland-style crab feast! We would devour what seemed like dozens of tasty blue crabs coated in Old Bay, served up with fresh corn, tomatoes, and bread. Not to mention cold beer for the grown ups (as a kid, I opted for Coke while Greta drank milk...blech! Milk and crabs?).

If you want to have a Maryland crab feast but you're not in MD, you're in luck. You can order from Phillip's and have everything you need sent to you. We did this last year. It was a lot of fun!

VERMONT
I moved to Vermont after high school and graduated from Castleton State College. Vermont has a very special place in my heart, and I find myself missing the Green Mountain State more than I care to admit.

When it comes time to fire up the grill, hot dogs are a favorite. But in VT (and other areas in New England), hot dog buns are very different than what the rest of the country is used to. New England hot dog buns look like a folded piece of white bread, and for some reason they make hot dogs (or lobster rolls) taste so much better.

While you can't buy New England hot dog buns easily, you can make them yourself. Check out this blog entry from one of my faves, King Arthur Flour, on how to use their New England Hot Dog Bun Pan.

NORTH CAROLINA
I've never lived in NC, but my late father-in-law was from there. As a kid, our family made a few trips to the south (to Disney World and to South Carolina) and every time we crossed into North Carolina, we made sure to stop off for some pulled pork sandwiches.

North Carolina style BBQ is by far our family favorite. The sauce is more vinegar based instead of being dominated by tomato sauce. The pulled pork is tender and perfect, and sops up the vinegar-y sauce in porky heaven.

In honor of my father-in-law--and because I really crave a good NC-style pulled pork from time to time, check out this recipe--'ll have to try it sometime soon!

No matter what you eat or how you celebrate, have a fun, safe 4th of July!

Yummy Chicken Bake

2010-06-30T05:00:00.000-07:00

I was in charge of making a meal that could be made ahead of time and would still be tasty whenever we got around to serving it. I searched the pantry and freezer and came up with a Black Bean, Chicken, Polenta Bake. It was fairly easy to make, serves 6 and was also relatively low in calories (but still flavorful). Here is my recipe, I made it ahead of time and stored it in the refrigerator for about 6 hours before cooking it. I would also add some sour cream and tortilla chips, but I didn't have any on hand and I didn't want to run to the store. I served this with a simple tossed salad and it was delicious.

Black Bean, Chicken, Polenta Bake
2 boneless, skinless chicken breasts, cut into bite sized pieces
1 onion, chopped
1 tsp fresh, chopped garlic
1 tsp cumin
1/2 tsp chili powder
salt & pepper to taste
1 (15 oz) can black beans, rinsed
1 (14 1/2 oz) can diced tomatoes
1/2 cup frozen corn
1 (18 oz) log pre-cooked polenta, cut in to 1/2" rounds (~12 total)
5 oz white cheddar cheese, shredded

Heat oven to 375 degrees.
In a large skillet over medium-high heat, cook chicken, onions, and garlic until the onions are translucent and the chicken is fully cooked. Add cumin, chili powder, and salt & pepper. Add black beans, tomatoes and corn and mix well.
Cut polenta in to 1/2" rounds and line the bottom of a large casserole dish with them. Pour the chicken mixture over the polenta. Top with shredded cheese and cook until cheese is melted and bubbly (about 30 minutes).

Sustainable Eating

2010-06-29T05:00:00.000-07:00

Organic food has been the rage for a while now, but lately a new trend in food is emerging: sustainable eating. I was flipping through the July edition of Whole Living (a terrific magazine filled with tips for healthy living and cooking) and they featured a whole section focused on 50 ways to eat sustainably.

I encourage you to pick up this magazine (or check out their website). I'm not going to list all their tips, but here are a handful of my favorite suggestions.

Shop at farmers' markets...regularly! You'll be supporting local agriculture and getting fresher products. Check your local farmers' market for staples like onions and potatoes. Stock up on fruits and veggies that are in season and freeze any leftovers. Talk to vendors--ask questions and ask for samples!
Follow advice from chef Alice Waters. She says, "local is always the priority, but the organic label really does mean something. If you can't buy local, buy organic--coffees, teas, jams, olive oils, honey, nuts, raisins, oatmeal, beans, grains. There's so much available across the country now." On a related note, be sure to check out the Environmental Working Group's website. They list the dirty dozen--fruits and veggies you should always buy organic, if possible.
Buy local eggs and breads to eliminate unnecessary packaging, travel time for your food, and to get the freshest possible product. You'll also be supporting your local economy, which is satisfying.
Be package conscious. Try to buy products that come in the least amount of packaging possible--or in containers that are easily recyclable.
Eat safer seafood. This is a huge concern now that BP is destroying the Gulf of Mexico. According to Whole Living, just about any fish from Alaska is safe because (surprisingly), they have some of the most environmentally sound fishing practices in the US. Also safe to consume: anything in a shell (oysters, mussels, clams), wild American shrimp (not farm raised!), and local seafood (here in WA we have Dungeness crabs and an abundance of fresh, local seafood to pick from--we're lucky).
Buy whole chickens. There was a period in my life that I had almost no money, and I bought whole chickens all the time. They're cheaper than buying already cut up and skinned chicken parts. You can get a ton of meat from a whole chicken that can be used in a variety of ways. And, if you know how to use a knife, it's easy to butcher a chicken to meet your needs. While you're at it, learn how to make your own chicken stock using scraps of chicken, bone, and vegetables you probably already have lying around your kitchen!
Go plastic free. This is easier said than done. But go ahead and start small: instead of buying expensive Tupperware or cheap, throw away Gladware, opt for glass storage containers. They're safer to use for microwaving, they won't get stained if you store tomato based products in them, and--unless you drop and break them--they'll outlive your plastic storage containers by far. If you still need to use plastics, be sure to use safer products. Check the bottom of your plastic containers: if there is a number 2, 4, or 5 on there, you're product is less likely to release toxins when heated.

It's nice that we're thinking more about where our food comes from and how it is produced. While buying local/organic may be too expensive or inconvenient at times, I think it's good to do what you can. I'll try to incorporate some of these tips into my shopping/cooking routines. But wow! There's a lot to consider and it can be hard to keep track of it all.

Saturday Dinner

2010-06-28T05:00:00.000-07:00

Over the weekend, I was thinking about what I had on-hand and what would taste good together. I came up with Apricot Glazed Chicken, Snow Peas with Toasted Almonds, and Basmati Rice with Peas. I started preparing the ingredients around 04:30 and had dinner served at 05:30 - so this was a pretty quick meal to make.

Almond Glazed Chicken
4 skinless, boneless chicken breasts
cooking spray
1 teaspoon dried rosemary
1 tablespoon garlic
salt & pepper to taste
1/2 cup apricot preserves
2-3 tablespoons chicken broth
toasted almonds to garnish

Spray a large, non-stick skillet with cooking oil and heat over medium-high. Add garlic, rosemary and chicken. Season the chicken with salt & pepper. Brown the chicken on both sides (3-4 minutes per side).
Heat oven to 375 degrees and spray an oven safe cooking dish with cooking spray.
Once the chicken has browned, remove from the skillet and place in the prepared baking dish. Add apricot preserves and broth to the hot skillet to deglaze it. Allow the preserves to bubble slightly.
Pour the sauce over the chicken, cover with foil and cook in the oven for an additional 25-30 minutes.
Remove from the oven and sprinkle with some toasted almonds (about 1 tablespoon).

Snow Peas with Toasted Almonds
1/2 cup sliced almonds, toasted (reserve some for the chicken)
1 tablespoon peanut oil (vegetable oil or sesame oil can also be used)
1 cup snow peas

In a medium sized non-stick skillet (or wok), heat oil over medium-high to high heat. Add the snow peas and stir fry for about 3-5 minutes; stir often.
Right before removing from heat, add toasted almonds and mix well.
Serve immediately.

Basmati Rice with Peas
2 cups chicken broth (I prefer low sodium)
1 cup Basmati rice, rinsed and drained
1/2 cup frozen peas

Bring the broth to a boil over high heat. Add rice, reduce heat to simmer, and cover.
Simmer rice for 15-20 minutes.
About 1 minute before removing the rice from heat, add the peas and allow to simmer; cover.
Serve and enjoy!

Fast and Easy Stir Fry

2010-06-23T05:00:00.000-07:00

I love stir fry! Any excuse to use the wok and cook up something usually makes me happy. Now there are about a million ways to make a stir fry and you can add almost anything and use all types of sauces. The prep time for cutting all the meat, veggies and sauce is about 20-30 minutes and the cook time is about 10 minutes. The one trick that I have learned is to cook the meat first, remove it, then cook the veggies. Add the sauce and then add back the meat; serve with rice - yum! Here is one option to cook up.

Ingredients - all sliced thin:
3 chicken breasts
10 mushrooms
1 onion
1/2 cup Snow Peas
1/2 cup Broccoli slaw
1/4 cup Almonds, toasted
Peanut Sauce

Let your wok heat up and add oil (peanut or vegetable work best). Make sure that the oil is hot, then add the chicken. Cook it until fully done, then remove to a clean bowl. Next add the onion and broccoli slaw. Cook until the onions are translucent. Add the snow peas and mushrooms and cook for about 30 seconds. Add the peanut sauce and chicken (including any juices). Right before serving, add the toasted almonds.

Odd Couples

2010-06-22T05:00:00.000-07:00

There are some food pairings that are classic: thyme and lemon, chocolate and coffee, garlic and olive oil, tomato and basil, and the list goes on and on and on. These pairings bring out the best in each other. They have complimentary flavors and they just seem to work.

Sometimes, though, trying an unusual food combination can be exciting. Pairing foods that don't seem to work together on paper can yield tasty results. These "odd couples" may not have universal appeal, but to the fan, there's nothing better.

Black Pepper Ice Cream

The whole reason I'm thinking about this is because the other night the whole family went out to dinner for my mom's birthday. There, I ordered a crazy sounding dessert: Black Pepper Ice Cream. I love black pepper. It's one of my favorite flavors, and the ice cream did not disappoint. It had that yummy floral, peppery taste combined with a caramel-y, creamy ice cream base. My husband and father both liked it too. The rest of the family gave it a thumbs down. Oh well...to each his own.

Here are some other odd combos that I like:

Peanut butter and bacon. I remember eating PB&B on fluffy white bread as a kid--well before the current (though probably dying out) bacon fad. I still look forward to the combination of crispy, salty bacon with creamy peanut butter.
Pizza crust dipped in coke. I know this sounds gross--or like something a little kid would eat--but dipping the crust of my pizza into a fizzy, sugary coke is super yummy!
Pretzels and grapes. This one is a perfect combo of sweet and salty: take a chilled grape, plop it on top of a small pretzel, and viola! A yummy snack!
Mustard and onion rings. I like the vinegar-y tang the mustard gives to the greasy, salty and slightly sweet o-rings!

Now here are a few more interesting combos:

French fries dipped in chocolate milkshakes. This is something my husband likes. Again, a good mixture of salt and sweet.
Ice Cream and popcorn. Also a fave of the Mister. Here's a throwback: Donna (Tori Spelling's character) ate this on Beverly Hills, 90210 way back when.
Cream cheese and hot dogs. This is a "thing" in Seattle. I don't find it very appealing, but I've never tried it, so I guess I can't judge.

What are your favorite weird food pairings? Leave a comment!

Happy Father's Day!

2010-06-21T05:00:00.000-07:00

For Mother's Day we had a gourmet feast (thank you Lydia) but for Father's Day, it was time to break out the grill! My Dad loves hot Italian sausage, but it is not a meal that we eat often. So this year for Father's Day, I decided to give the man what he likes!

I headed out to Central Market and bought fresh corn on the cob, red & orange peppers, vidalia onions, Andouille & hot Italian sausages, ground sirloin (for burgers), Hebrew National jumbo hot dogs, kettle chips, baked beans, and buns - I wanted to make sure that there was something for everyone. Unfortunately, it was a typical Seattle rainy day so I cheated and used the indoor grill instead of the gas one outside.

Everything turned out to be delicious! I even liked the sausage (which is a food that I normally do not eat) and I discovered that my son that hates all vegetables actually likes raw peppers (he takes after his aunt). I made tons of food and we will have leftovers to munch on for lunch this week - yum!

Lydia brought the dessert, which was sorbet, fresh fruit and wafer cookies. The dessert was light and fresh and balanced out the heavy dinner. It was a really nice way to celebrate Father's Day and nobody left the table hungry. The only thing that could have made the meal complete is if the sun was out and it was warm (my father would be happy with a snow storm).

Happy Father's Day!

Cookbook Corner: Everyday Italian

2010-06-16T05:00:00.000-07:00

When I was on maternity leave (awhile ago), I watched a lot of Food Network TV. It was during this time that I first saw Giada De Laurentiis's show, Everyday Italian. I really loved the dishes that she made and thought that they looked delicious and fairly easy. I was really excited when the cookbook came out that had all those good recipes that I loved watching her make.

What to expect: 125 recipes, each with a short description about the dish. You will find recipes for everything from appetizers to desserts, along with lots of mouthwatering photos. The recipes are easy to follow and I have found that the ingredients are things that I usually have on hand or can substitute easily.

I have made a bunch of the recipes and have always been very happy with the results! My copy has sauce stains and the cover has been melted from being placed on a hot burner (I was making Risotto). This is one Food Network books that I am glad to have invested in.

Best recipes:
White Bean Dip with Pita Chips p.19 - I love this dip! Easy to make and a crowd pleaser (my picky eater even likes this dip).

Caprese Salad, p. 30 - This is really simple, but extremely good. I love this dish in the summer, for me nothing says summer like tomatoes.

Orecchiette with Spicy Sausage and Broccoli Rabe p. 106 - Okay, sausage is not one of my favorites but this looks really good and I think that I would even like.

Basic Risotto p. 128 - If you want a sure fire recipe for risotto, then this is it. I have made this a dozen times and it has always turned out well.

Chicken Spezzatino p. 173 - This is a very easy recipe for chicken stew (see the post from June 8 for the full recipe and my deviations). This recipe lends itself to be a good sweep the kitchen type meal.

Shrimp Fra Diavolo p. 177 - Spicy, perfectly cooked shrimp! I served this over linguine (see the post from May 24) and the whole family loved it. I would make this for company!

Chocilate Tiramisu p.236 - I have not yet made this, but tiramisu is one of my favorite desserts and I think that Giada would make a mean one.

Complaints: None - I really enjoy this cookbook and it has become a "go to" book whenever I need a recipe.

Deliciousness Scale: 5 spoonfuls of yum out of 5.

Details: This review is based on the 2005 edition of Everyday Italian, ISBN: 1-4000-5258-0.

What's For Dinner?

2010-06-15T05:00:00.000-07:00

As I mentioned last week, it can be tough to figure out what to cook for dinner. You want something that's going to taste good, but also something that's going to be fast and easy.

I've been on a pork kick lately (it's been on sale at two of the grocery stores where I shop) and this recipe fits the bill for both yumminess and quickness. This recipe comes from my Martha Stewart Everyday Foods app on my iPhone. I've made this a few times now, and have been pleased with the results. It's flavorful and isn't fatty or too rich--it's perfect for a weeknight, served with rice and veggies.

Pork Medallions with Orange Sauce

1/4 cup flour
Salt and pepper to taste
1 1/2 pound pork tenderloin, trimmed of fat and sliced on the bias into 1/2-inch thick medallions
1 to 2 Tablespoon olive oil
1 clove garlic
3/4 cup orange juice
Juice of 1/2 lemon
1 Tablespoon capers drained and rinsed
1 Tablespoon fresh parsley, chopped

In a shallow dish, whisk together flour, salt and pepper. Place pork slices on a clean work surface and press with the heel of your hand until each is about 1/3 inch thick. Lightly dredge pork in flour, flipping to coat completely. Tap off excess.
In a 12-inch nonstick skillet, heat 1 Tablespoon oil over medium-high heat. Working in batches, add pork; sear until browned, about 3 minutes per side (depending on how hot your pan gets). Transfer to a platter and cover with foil. Add more oil to the skillet if necessary and cook the remaining pork.
Add garlic to skillet; cook, stirring until fragrant, about 1 minute. Add capers and citrus juices. Bring to a boil, stirring up any browned bits from the bottom of the pan. Cook until sauce is slightly thickened, 2 to 3 minutes. Season with salt and pepper, as desired. Return pork to the pan and sprinkle with parsley. Serve immediately.

Variations:

There isn't much to change on this one, but I think the orange sauce would be tasty over shrimp or chicken.
If you don't like capers, leave them out. My hubby loves capers, so there a highlight of this dish...so much so that I usually add a few extra!

To Market, To Market...

2010-06-14T05:00:00.000-07:00

This past Sunday we got up early, had some chocolate chip scones, plums and coffee and then headed out to our local Farmer's Market! This was our first trip to the market this season and I am very much looking forward to going weekly as the summer goes on. I love the fresh fruit (especially nectarines, peaches and berries), kettle corn and people watching. Our Farmer's Market is in Everett and is along the marina, so the scenery is also beautiful!

I have really come to enjoy the Farmer's Market and love meeting the people that are selling, growing and making the items that are for sale. In some way, it makes me feel more connected to the community and also gives me the opportunity to try things that I might not be able to find at the grocery store. At today's market, I was able to try some fresh, homemade apple butter - it was delicious and still had little chunks of apple it (Aidan even liked it) so I bought some (it will be great in the apple butter cake)! We also got some kettle corn (for a certain little boy) and some pastries from the Snohomish Bakery. There was not much yet in the way of fruit, except in jams, dips and butters, but that should change as the weather gets nicer here. I definitely would like to get some of the fresh made cheese and Aidan found the Hawaiian shave ice stand, so we will probably have some of that too.

Another nice thing about the market is that there are not just foods for sale. There are also flowers, clothes, soaps, lotions, crafts, bird feeders, etc. It is really fun to see what everyone is selling (and buying).

soaps for sale

One of my favorites to look at are all the flower sellers. There are probably 5-6 booths that only sell fresh cut flowers!

If you have never been to a Farmer's Market, try and find one near you - you will hopefully not be disappointed! Remember to bring cash and bags to put all your goodies in. Also, go back - every week will bring something new and yummy!

Easy Weeknight Dinner

2010-06-09T05:00:00.000-07:00

Thinking of things to cook for dinner every night can be exhausting. There are only so many times during the week that you can stomach yet another plate of boneless, skinless chicken breasts.

It's harder for me to figure out what to make for dinner than it should be. My husband works a ridiculous shift and he doesn't get home until 9:30 pm. When I make dinner, I have to consider how things are going to reheat. And although this isn't the BEST re-heating recipe in the world, this was a very quick, very easy, very tasty meal that's perfect for a busy weeknight dinner.

LYDIA'S SMOTHERED PORK CHOPS

4 Boneless Pork Chops, medium thickness
Salt and Pepper, to taste
1-2 Tablespoons Vegetable Oil
1 Vidalia onion, sliced into rings
Sliced Mushrooms (as many as you prefer!)
1 can Cream of Mushroom Soup (I used the low-fat version)
1/2 cup Chicken Broth (or water...or white wine)
Dried Thyme, to taste
Dried Parsley, to taste

Salt and pepper both sides of the pork chops.

Heat the vegetable oil over medium high heat in a skillet (I used a non-stick pan so I used less oil). When the oil is hot, add the pork chops. Saute the chops until they are lightly browned on both sides (about 5 minutes or so depending on how hot your stovetop gets!).

Add the onions and mushrooms to the pan with the chops and let cook until the vegetables soften to your liking.

Add the Cream of Mushroom soup and chicken broth to the pan. Stir well (be sure to scrape the bottom of the pan to get all the yummy browned bits!). Season the creamy mixture with thyme and parsley.

Stir and continue to cook until everything is warmed through.

Notes:

This serves 2 to 4 people, depending on how hungry everyone is and how thick the chops are.
I served this with lightly buttered whole wheat egg noodles--this let me sop up all the sauce. It would also be good over rice.
Feel free to change up the vegetables. I'm a red pepper fiend, so I think they'd be tasty in this. Add what you like, take out what you don't!

Stew Anyone?

2010-06-08T05:00:00.000-07:00

Today's challenge was chicken - I had 4 chicken breasts on the bone, lots of cans in the pantry and veggies in the refrigerator. I grabbed a few cookbooks and ended up choosing Chicken Spezzatino from Everyday Italian by Giada de Laurentiis for my recipe.

Ingredients:
2 tablespoons olive oil
2 celery stalks, cut into bite sized pieces
1 carrot, peeled and cut into bite sized pieces
1 small onion, chopped
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 (14 1/2 ounce) can chopped tomatoes with their juices
1 (14 ounce) can reduced sodium chicken broth
1/2 cup fresh basil leaves, torn into pieces
1 tablespoon tomato paste
1 bay leaf
1/2 teaspoon dried thyme
2 chicken breasts with ribs
1 (15 ounce) can organic kidney beans, drained (rinsed if not organic)

Instructions:
In a heavy 5 1/2 quart saucepan, heat the oil over medium heat. Add the celery, carrot, and onion, and saute until the onion is translucent, about 5 minutes. Add the salt and pepper. Stir in the tomatoes, broth, basil, tomato paste, bay leaf, and thyme. Add the chicken and press to submerge. Bring the liquid to a simmer. Reduce the heat to medium-low and simmer gently, uncovered, turning the breasts over and stirring occasionally, until the chicken is almost cooked through, about 20 minutes. Add the kidney beans and simmer until the chicken is cooked through and the liquid has reduce to a stew consistency, about 10 minutes.

Discard the bay leaf. Let the chicken cool for 5 minutes. Discard the skin and bones and cut the meat into bite-sized pieces. Return the stew and bring to a simmer. Add salt and pepper to taste.

Serves 4 to 6.

Notes:
Here are my changes to this recipe...

Well there were already 4 breasts halfway thawed when I decided to make this meal, so I doubled the the amount of chicken. I also doubled the amount of tomatoes, tomato paste and chicken broth too. I did not have any fresh basil on hand so I used 2 tablespoons of dried basil instead. I also used white cannellini beans (non-organic) instead of red kidney beans - either I think would work well. I also had a head of cauliflower that I needed to use, so I went ahead and added it to the stew.

This was really easy and turned out to be delicious! I had some crusty bread and a glass (or 2) of red wine and thought this was a wonderful meal. I will probably freeze half of this because there were not 8-12 people around to eat it!

When Life Gives You Bananas...

2010-06-07T05:00:00.000-07:00

Make banana bread!

I'm funny about bananas. I like to eat them when they're in their normal, banana-y state. But squish up a banana and turn it into bread or muffins, and I'm out the door. I hate banana flavored stuff, even if the banana "flavor" comes from the real deal.

My husband, on the other hand, loves bananas and banana flavored foods. Since I had more than a few overly ripe bananas lying around on my counter, I decided to be a nice little wifey-poo and whip up some banana bread for the Mister.

I borrowed Nigella's Banana Bread recipe from How to Be a Domestic Goddess...but I made a few changes. Here's what I did:

BANANA BREAD
1 Cup plus 2 Tablespoons all purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda1/2 teaspoon salt1/2 cup unsalted butter, melted
1/2 cup sugar
2 eggs4 overly-ripe bananas, mashed
1/3 cup chopped walnuts plus 2 Tablespoons
1/3 cup chocolate chips
1 teaspoon vanilla extract

Butter a 9 x 5 loaf pan and set aside. Preheat oven to 325 degrees.

In a small bowl, combine flour, baking powder, baking soda and salt. Stir well to combine. Set aside.
Using an electric mixer, beat together melted butter and sugar. Add eggs on at a time, mixing well after each addition. Add bananas and mix well.

Using a wooden spoon or rubber spatula, stir in 1/3 cup of chopped walnuts, the chocolate chips and vanilla.

Add the flour mixture and stir well to combine.

Pour batter into the loaf pan. Tap the pan on the counter to settle the mixture. Top with the remaining 2 Tablespoons walnuts.

Bake at 325 for 1 to 1 1/4 hour, or until a toothpick inserted into the center of the loaf comes out clean.

Cool the bread in the loaf pan on a wire rack for 30 minutes. Remove from pan and let cool. Slice as thick or as thin as you'd like.
Variations:

Nigella recommends soaking 1/2 cup of golden raisins in 3 ounces of bourbon or dark rum in a small saucepan. Bring the alcohol and raisin mixture to a boil; remove from heat and cover. Let the mixture sit for 1 hour off heat, allowing the raisins to plump up and absorb the alcohol. Drain and then add to the banana mixture in place of the chocolate chips. I don't do this because my husband loathes raisins.
You could make muffins instead of a loaf. Just use a muffin tin and watch the cooking time.
For more fiber, use whole wheat flour.
Try some spices: cinnamon, cardamom, etc. would probably work.
Up the chocolate factor by replacing 2 Tablespoons of flour with 2 Tablespoons of cocoa powder.