What's Lisa Cooking?

Cookbooks

2010-06-24T15:41:00.000-05:00

I have a ton of cookbooks. And if I had to tell the truth I use very few. I have a couple that I have tried and never used again. A few that have one or two recipes in them that I love but nothing else. And about 3 that I use ALL the TIME.

I have WAY to many...

See those? Never even cracked them open. Well, I have but none of it seemed like it was very simple to do and what I didn't realize when I bought them, was that they are not books from the US. So the recipes call for stuff that can be very hard to find.

Here are my sometime books...

Pizzas - for the occasional crust, that's it. I don't need someone telling me what to put on top.

Fast, Fresh & Spicy Vegetarian - Some great easy recipes, but I seem to only make one thing out of it.

Rachael Ray' Get Togethers - good ideas, just never get around to making them

Deceptively Delicious - Love the idea, why I got it. But, well, I realized that she was making "kid" food. And I don't want to make "kid" food.

Now my favorites:

The Joy of Cooking - Yep, love it. I can almost always think of something random and it will be in there.

Betty Crocker's New Cookbook - Hands down, my most loved book. I would give it to all my friends if I could find it. I have yet to try a bad recipe out of it.

Weber's Big Book of Grilling - AWESOME! As long as I follow Weber, I don't mess up.

and what you can't see

Where's Mom When I Need Her? - Mom gave it to me when I went to college and it is still one of the best books.

PW's Blackberry Cobbler

2010-06-23T08:30:00.001-05:00

This was a great one. Very easy and fairly quick. I highly recommend it.

Let's start with the "dry team".

I'm channeling my inner Alton Brown.

1 C. Self rising flour (or 1 C. flour + 1 1/2 tsp. baking powder + 1/2 tsp. salt)

1 C. Sugar

- Mix.

Add 1 melted stick of butter.

1 C. whole milk.

Whisk until combined.

Pour into a buttered dish. Doesn't really matter what kind your use. I don't think.

Plop in two containers of blackberries.

You will need to push them down a bit.

Now sprinkle some more sugar on top.

Bake at 350 for 1 hour.

Till it looks like this...

Yum!

Here's PWs recipe. Just don't compare her pics to mine.

No Menu

2010-06-22T15:27:00.000-05:00

Sorry, no menu for this week.... cuz I ain't cookin'. It's my birthday week and I am taking it off. But, since I have not updated for a bit I will give you guys some very late meals from a few weeks ago.

Today I will tell you all about how much I LOVE leftovers from holiday appetizers. More specifically, brie and bruschetta. Here is what I like to do with them...

I like to turn it into the next days lunch.

Take your favorite tortilla... Central Market Whole Wheat is a staple in our house.

- Throw a few slabs of brie and turkey in the middle.

I leave the white stuff on the brie, I like it.

Next some leftover bruschetta.

Two days old, meaning much more flavorful.

Wrap it up and throw it on the griddle, panini it, warm it however you want.

I like the griddle because it gets nice and crispy.

There you go! A yummy adult leftover wrap.

Here's another one I do. You can actually make this as an appetizer, but we usually just make it after everyone has left and the kids have gone to bed. It's a little midnight snack.

A sliced baguette lightly toasted, a slice of brie then melted on top in the oven and a dollop of bruschetta on top. Ugh, my mouth is watering right now.

Weekly Menu and Birthdays

2010-06-06T19:09:00.000-05:00

I have two birthdays to get ready for this week and Patrick will be out of town all week. So that means that I will be doing a lot less cooking. Ok, I say that, but in reality I will just be spending less time on daily dinners. I plan on making two large salads that can be used for both lunch and dinner and then only two more meals. But have no worries, I will also be making a few party foods for our tiny get together this weekend.

Mom's Macaroni Salad
- This was a summer staple growing up. Not the healthiest but add a side of veggies and I don't think it's that bad.

Asian Noodle Salad
- I've been sneaking around the Tasty Kitchen website and found a few that I just can't wait to try. In fact, last weeks Coconut Curry was from there. Yeah, I know. I need to post about it. Just in case I don't get to it.... It was a total do over. LOVED IT. So will be trying another asian inspired meal.
It also looks great for a take to work meal.

Chef Bowls
- CM has a deal were you buy their premade meal and get salad and bread for free. A night of not cooking? Sign me up!

Chicken
Yep, that's it. chicken. I have no idea what will go with it.

How bout a few extras....
Caesar Wonton Bites
- My world has been opened to wonton cups. It might never be the same.

Homemade Graham Crackers
- Did I say I wasn't going to spend as much time in the kitchen?

Chewy Sugar Cookies
- Already made a quick batch this week....WOW!

Homemade Granola Bars
- Ok, I may be going overboard now.

My Garden

2010-06-03T09:07:00.001-05:00

I have a postage stamp for a backyard.

I dream of having enough room to have rows, actual rows of veggies.

Until then, this is what I have squeezed into my postage stamp.

Our fig tree. I should have taken a picture to show you that it seems to be a bit short statured. In fact, it looks like a huge bonsai tree. But it still gives us pounds of figs ever year. I love seeing how pricey they are at the store and then adding up the money as I pick. I'd say we yield at least $60 worth.

In about a month I won't know what to do with all of them.

My leeks, apparently they only take a season to grow. These have been slowly maturing for over a year. Who knows when I will be able to enjoy them.

Peppers, for some reason I'm just not that great at growing them. But I never stop trying.

Tomatoes, also a bit disappointing so far. I have yet to have enough to include them in a recipe.

Ugh, my oregano. I cut this darn thing down to nothing twice a year and it still tries to take over. You can't even see my Lemon Thyme next to it.

If you know where I live, please, come on by and grab some.

Now to my baby...

My Pomegranate tree/bush.

For the past 3 years it has dropped its flowers so I have yet to get a fruit from it.

This year I have close to 10 fruits growing.

I can't wait for the fall to enjoy them. Until then, I will be fighting off all birds who try to get to them before me.

Strawberry Frozen Yogurt

2010-06-02T08:58:00.002-05:00

Did you get the ice cream maker like I asked you to?

Ok good, then you can make this divine dessert.

Let's start with the ingredents:

1 lb. fresh strawberries, chopped

1 C. greek yogurt

1 tsp. FRESH lemon juice

1/2 C. sugar

2 tsp. vodka (yep, vodka)

Chop up the strawberries and mix with sugar and vodka.

Cover and set aside for about 1 hour.

Puree your now syrupy strawberries.

Add 1 tsp. lemon juice.

Add 1 C. greek yogurt.

Blend until smooth.

Throw in your ice cream maker and turn it on for about 30 minutes.

Enjoy immediately or place in another container and freeze.

Please make this.... it is divine. I am not a strawberry ice cream fan but this is what I think all others should taste like.

Here's where I found the recipe. So good I might have to buy his book.

What I Have Been Up To

2010-06-01T08:46:00.001-05:00

Remember on Sunday I said I had been busy sewing. Well, I wasn't kidding. Here are a few things I have thrown together.

Way too many burp clothes. This isn't even all of them, just the one's I remembered to document.

Happy Birthday banner for a birthday girl.

A few infant seat blankets that attach to the handle so that the baby can be covered but the blanket won't fall.

Some V-day pillows for myself.

A few wallets as teacher presents. Each to fit their personality.

A Teepee for Jonah's 2nd birthday.

And my favorite of them all...

A baby play quilt for my friend.

I have never quilted in my life but I am pretty happy with it.

I was sad to see it go.

Now I'm working on another one.

I have made more but I can't show it because they are all gifts that have yet to be given. And just in case those people decide to look here, I don't want to give it away.

Alright, back to what this blog is really about, cooking.

Potato Salad

2010-05-31T08:15:00.000-05:00

I realize that TODAY is Memorial Day and you needed this recipe, like, yesterday for you party today. But it's better late than never. Right?

This is constantly requested by my friends when I ask what they want me to bring over.

It's great because...

1. It's lighter than other potato salads.

2. It doesn't use mayo so there isn't as much of a worry about it sitting out.

3. It tastes better the longer it sits. Day 3 is my favorite.

4. Well, it's potato salad. Who doesn't love a potato salad.

K, let's get started.

-Boil up 2 lbs. red potatoes and 3-4 eggs.

I do this together and just take the eggs out after about 15 minutes of boiling.

I do realize that they are considered over done, but, I like them that way.

- Drain and let cool.

Slice the potatoes into rounds and throw into large bowl.

Don't worry about getting it too big, when you mix it all up they break up.

Now the peeled eggs.

Add 3-4 sliced green onions.

A handful of chopped dill weed and 1/2 tsp. salt.

My official recipe says 1 T.

I add however much I bought.

Now for the dressing, you can just throw in 3/4 C. of your favorite bottle of Italian dressing

or use the recipe I use.

I have never used bottled dressing. It just tastes so good with the fresh stuff I am afraid to change.

Go ahead a pour all that dressing on to the potato mixture. Stir until combined and then...

now read carefully....

Cover and put in the fridge until tomorrow.

Take a tiny taste if you have to, but it won't be as flavorful as tomorrow.

When you serve it, just quickly remix it to get all of the dressing that has fallen to the bottom.

Yeah, yeah. I cheated.

Here's the book I got it from and the recipe.

The best book I own. Betty has not done me wrong yet.

A Month Already?

2010-05-30T17:50:00.000-05:00

Yep, I fell off the face of the Earth. We've been playing outside. Time to jump back into it. My mind has sort of left the cooking world and jumped into the sewing world. I've been really busy sewing for other people, babies, my kids and myself. I have been cooking up a storm and taking some pictures so I do have a ton to say but that's for later. Right now I will give you my menu for the week.

Mexican Pizza
- I saw this somewhere and decided to kind of make it up as I go. Let's hope it works.

Sausage Waffles
- I love me a sale, and CM has their handmade sausages on sale.

Coconut Curry
- I am still in search of the perfect recipe. About 5 years ago Patrick and I went to Seattle and I had the most divine Coconut Curry. Ever since I have been trying to replicate it. Still haven't.

Balsamic Pot Roast
- I pulling out the CrockPot for this one.

I also have a wonderful dessert for you guys. I am OBSESSED with it right now. I make it at least once a week and have no guilt. The only warning is that you do need an ice cream maker. So go out and buy one.... right now. It's worth it.

OH, and I also have a few pot luck things. Salads that you can bring to friends houses or just make to snack on through the week at your place. I love the summer cooking season!

Grocery Day

2010-04-19T10:25:00.000-05:00

Monday is grocery day.

I wake up, throw on some clothes, give the kids a glass of milk and hit the road at 7:45 am in the morning.

I know. Crazy.

But see, I like to go to a store before they get really busy and congested so I would rather go when no one else is there and not freak if my kids have a melt down. Plus I get out of there so much faster when I don't have to wait in line at the deli or meat counter.

Another plus, all of the employees know me. It totally works to my advantage. Sometimes a free cup of coffee, bananas for the kids, a little extra salmon thrown in with my order. Or they will "oops" miss label my meat for something cheaper.

I also shop at the "expensive" store. But I will tell you, I have done my weekly shopping many other places and I spend just as much if not more. I get almost all fresh food so I can rarely use a coupon anyways. I know the system here, and can work it.

See that milk? Moo Mondays - 1 1/2 gallons of Organic milk for $5 no coupon needed.

The pork I bought, came with a free container of freshly made guac that I used for another recipe.

Sometimes they practically give me an entire meal for buying one thing I already had to get.

I only go to the store once a week because that's about all I can handle.

This is what my counter looks like.

That fruit lasted 3 days, I had Patrick make a quick run for more when he went to buy beer.

Veggie drawer. It's actually kinda empty.

I take everything out of the bags and clean the drawer every week. The veggies just seem to keep better that way. I also throw away any random leftovers from the previous week.

And my fridge, yep, I would consider this full.

The top shelf is for Patrick's beer and the bottom empty one usually fills up with leftovers through the week.

Weekly Menu

2010-04-18T19:44:00.000-05:00

Not a lot going on this week. Many of the meals I have made before so I will just link to them for you.

Cobb Salad - Protein rich salad and very filling.

Pork Tenderloin - Bought it last week, thawing as I type.

Ham and Spinach Bake - This is a totally new one. I figure I need to add a few casseroles to the menu. I'll put up the link as soon as Martha does.

Greek Steak Wraps - Total favorite. Haven't made it in a few months and since I have the roasted garlic, I make the flat bread to go with it. It's hiding in my freezer so the rest of my family won't see it and eat it before I get to make the dinner.

Tomato Soup - It's getting to be that time of the season so I wanted to kick it off with a bang.

Enjoy!

Roasted Garlic

2010-04-18T08:30:00.000-05:00

I usually only roast a bulb or two according to a recipe.

But then I realized... why not roast a few more and use them in a few things.

Grab a ton of bulbs, cut off the tops, drizzle with olive oil and sprinkle some salt on top.

Cover with foil and bake at 350 for an hour.

Let 'em cool for about an hour.

Peel them and throw them in a jar.

It will keep for 2 weeks.

Don't know what to make or if you will use it in time?

Let's just say that it's been less than a week and I have almost used it all up.

Here's what I have made and planning on making...

Garlic Flatbread

Spread on sandwiches

Jalapeno poppers

Potato Leek soup

Pico

2010-04-17T08:59:00.000-05:00

I actually call it salsa, but many people would argue because it is very chunky.

Every time I make it, I start singing

"Ro-tel pico de gallllllll-o. It's something you've got to trrrrrrry-o.

Even if you're from Oh-hiiiiiiii-o."

Ok, on to the pico.

Start with:

tomatoes, 2 green onions, a handful of cilantro, 1 garlic clove, 1/2 jalapeno, and a lime

In a bowl add:

chopped green onions

chopped cilantro

Here is where I need to say...FRESH cilantro!

chopped garlic

Cut your tomatoes in half and slice around the stem area so that you can easily pull out the middle and push the seeds out.

Coarsely chop your tomatoes and add to the mixture.

Cut and deseed your jalapeno.

VERY finely chop.

I do this last because I don't like the thought of jalapeno juices getting all over my other veggies.

I guess it doesn't really matter though since it's all going in the same thing.

Add a pinch or so of salt and 1/2 juice of lime.

Mix, cover and let sit in the fridge for a while before serving.

Serve on tacos, fajitas or on chips.

Pulled Pork Tacos

2010-04-16T08:28:00.000-05:00

It never fails. Every week I ask Patrick what he wants to eat for the week and 80% of the time he asks for Boston Butt. Basically, pulled pork or some version of it.

After using so many other recipes I decided to go it alone this time.

So this is my own version of Southwest Pulled Pork Tacos.

Please forgive my son's half eaten sandwich in the picture.

Take your 3-4 lbs. of Boston Butt and throw it in your dutch oven. Making sure the fat side it up.

Since I am home I always cook in the oven. If you work out of the house, feel free to do the same thing in your Crock-pot and cook it on low all day.

In a separate bowl mix up your spices.

1 1/2 T. kosher salt

2 tsp. pepper

2 tsp. onion granules

2 tsp. garlic granules

1 T. cumin

1 T. oregano

2 T. chili powder

1 tsp. chipotle or cayenne powder - optional

Always taste the spices to make sure you like them. Then add a little of this and that as needed.

- Sprinkle the spices on your meat.

It doesn't have to be pretty.

- Add a can of chicken broth.

- Cover and toss in the oven at 275 for 5 hours.

I make sure it cooks for the same number of hours as the pounds, plus an hour or two more.

When it's done, you should be able to very easily pull the meat apart.

Go through and take out all of the fat and bone.

Mix it up with all of the juices and serve on corn tortillas with your favorite taco toppings.

Looks mouth watering, huh.

What? You want to know how to make the pico?

That's the next post.

Here's the printable recipe.

Beef OhMyThisIsSoGood

2010-04-15T10:16:00.000-05:00

That's not what it's called. It's the classic Beef Bourguignon. I didn't get it. I'm not a stew person. In fact, it in NO WAY looked appealing to me. Then one day I decided that I needed to know just like I needed to know about risotto.

WOW, totally worth it!

Now it does cost a bit more than a normal meal, and took all day. But, it didn't break the bank and most of the time it was just sitting in the oven while I did other things.

Let's start with the mushrooms...

Quarter 8 oz and sauté until cooked in 1 T. olive oil.

Don't move it for a minute or two so that they get nice and brown.

- Remove and place in bowl for later.

- While the mushrooms are going, cube up your meat.

Rump Roast if you got it.

- In batches, brown the meat.

I say in batches because you don't want to crowd the pot or they will never get that nice brown color.

Remove from pan and set aside.

Add 4 strips of bacon cut up and cook for about 5 minutes.

Mix in about 2 T. tomato paste.

- Add 2 T. flour, and mix it all up.

- Throw the meat back in and add 3 C nice red wine and 2 C chicken broth. It will leave a glass for you to enjoy.

- Also add 2 bay leaves and a smashed clove of garlic.

- Place in oven and let cook at 350 for 1 1/2 hours.

- Go play with your kids.

- It's getting there.

- Now add 10 oz. peeled pearl onions (fresh) and 4 peeled and cut carrots.

- Cook 1 1/2 hours longer.

- To peel the onions, cut off the tops, stick them in boiling water for about 3 minutes and strain.

The skins will pop right off.

- Add the mushrooms 15 minutes before your 1 1/2 hours is up.

- At the end, stir in a tablespoon of butter.

Voila! The ugliest, yummiest meal ever.

I thought we would have enough for leftovers but once I tasted it, I couldn't stop eating.

I used Martha's from Everyday Food in March 2010.

I tell you this because she has about 5 versions and the one I used isn't up yet.

Ack, I know

2010-04-01T23:03:00.000-05:00

I realize, I have been gone for.... a while. But. Well. Lately the thought of food kinda wanted to make my yack. So having to cook, take pictures, and write about it was three times worse. But I am getting over my food aversion so I should be back on track soon.

I have been cooking while away. And taken a few pictures so I will post a few of my favorites soon.

Until then, here is something that I tried out for the Superbowl. It was very easy and very good. Tia Louisa kept coming back for more.

Sugared Chocolate Beignets

All you do is melt some chocolate with a tiny bit of Corn Syrup and whipping cream, let it firm in the fridge.

Then cut some puff pastry into squares, dap some chocolate in the middle and fold.

Pop them in the oven and pour a little sugar on top.

They were great, light and totally hit the chocolate craving.

Plus, you can make them ahead and bake them when you need them!

Kid Approved Side

2010-02-09T08:47:00.000-06:00

I made Parsnip and Apple Puree the other day to go with our steak. It just seemed a tiny bit healthier than regular mashed potatoes.

My kids LOVED it. And it was simple.

Start with:

1 lb. apples, cored/peeled and cut into cubes (Fuji or Honeycrisp)

1 lb. parsnips, peeled and cut into 1in. slices

1 T. butter

salt/pepper

-Throw them in a pot with 1/2 C. water.

-Bring to a boil, cover and let simmer for 30 minutes.

- When soft, dump into a food processor/blender with butter and blend until smooth.

Salt and pepper to taste.

There you have it.

To quote my 3 year old, "Mommy! It's like eating apple juice!"

P.S. This would be a great food for babies.

Perfection

2010-02-08T08:37:00.000-06:00

If I could choose my last meal, it would be this.

Melted Brie on a baguette with sautéed mushrooms.

I made it once for a friend back in college, she hated it. Turns out, she doesn't like brie.

But I do. J'ai adore brie. I think thats right.

I didn't take pictures of how I made it. I was too into the thought of eating it. But I will tell you how to.

Ingredients:

baguette, sliced down the middle and into sections

2 wedges of brie

For this I actually prefer the firmer (commonly cheaper) brie, I like to eat the softer oozy brie on crackers.

1 lb. mushrooms, sliced

1 T. butter

2 T. olive oil

1/2 C red wine, the one you are planning on drinking with dinner that night

1. Warm butter and olive oil in large sauté pan. Throw in the mushrooms and cook.

2. While the mushrooms are going, lightly toast the bread.

3. Cut brie in to 1/4 thick slices, leaving the rind on. Place on toasted bread. Do not leave one inch of bread uncovered.

4. Check your mushrooms, add salt and pepper to taste. Add red wine. Cook on med. low to let wine cook away.

5. Place bread and cheese under the broiler until nice and melted.

6. Take out of oven and top with mushrooms.

7. Serve immediately. With asparagus if you would like.

Do you see the melting goodness falling off the bread?

OMG, my mouth is watering right now.

I make this once in a blue moon. Probably less than that because it is so rich.

This is it, THIS is my FAVORITE recipe.

Weekly Menu

2010-02-07T17:47:00.000-06:00

I love laptops. I can watch the Superbowl and blog at the same time. That is when I don't have pictures.

Ok, this week is a little beef heavy.

French Dip
- Amazingly I have never made anything from The Pioneer Woman. This looked so good I couldn't pass it up, plus chuck roast is on sale this week.

Fajitas

Grilled Pizza
- This one is leftover from last week.

Chicken Mole
- It looks mouth watering.

Egg Foo Yong
- Never had it before and never heard of it before. But, it has eggs, mushrooms and soy sauce, it has to be good.

Now go, finish the Superbowl. Don't forget to check back tomorrow when I show you my FAVORITE meal ever.

What are you making?!

2010-02-04T08:58:00.000-06:00

That's a question I get all of the time when friends drop by.

They walk into my fairly clean kitchen and then see this bowl.

The question is always, "Ummmmmm, Lisa? What? What, are you making?"

It's my compost pile.

Please don't get mad about the bell pepper, it was scary inside. I promise.

This is a large one. We usually dump it out daily, but sometime is runs over. Instead of buying a fancy "compost" bowl. I just use a kitchen one.

I do try to clean it out before people come over, but lots of times I am cooking and need it. I feel guilty when I don't have it. We throw away SO MUCH waste that can be reused. And every fruit, vegetable, egg shell can be composted to make organic fertilizer for you garden. Free of charge!

Just find a small corner in your back yard and start dumping and turning every once and a while. After a few months you will have AWESOME compost that is a natural fertilizer.

We do have a cage, but you don't need one. Composting doesn't have to cost a cent. Just takes up a few square feet.

I keep telling myself with the boys get a little older we will have a worm compost.

That's after I get over my "EWWWW" factor.

Meatball Soup

2010-02-03T18:54:00.000-06:00

This was a great cold evening dinner. It was flavorful, warm and hearty.

Plus I made it in 30 minutes.

Start with your meatballs.

1 pound pork, 2 handfuls parmesan, caraway seed, and a few T. chopped pine nuts.

Salt and peper then mix well.

Make into walnut sized balls.

Place in a oven at 425 for about 15 minutes, until browned.

Meanwhile, chop up an onion, 4 garlic cloves and 1/4 lb. pancetta.

Crisp up the pancetta in a dutch oven.

While that is crisping wash and chop one head of esacorle.

It looks a lot like lettuce.

Add the onion and garlic, saute for about 3-4 minutes.

Add escarole in bunches to until it's all wilted.

Add a can of white beans. Rinsed of course.

Add 4 C. chicken broth.

Bring to a boil and let simmer for about 5 minutes.

Ladle into bowl and serve with meatballs on top.

The perfect cold weather soup.

Here's Rachael's recipe.

Toasted Orzo Soup

2010-02-01T08:46:00.000-06:00

This was a nice soup for a cold day. Lots of veggies, fairly easy, under 30 minutes.

Easy to make double and take to work.

Start with 1 pound of chicken.

Place it in a pot with 4 C. chicken broth + 2 C. water.

Rachael has you adding the water later.

Bring to a boil then lower and simmer for 12 minutes.

While the broth is coming to a boil, chop your veggies.

I did...

1 red bell pepper

2 zucchini

2 shallots

5 garlic cloves

On a dutch oven or large pot, melt 2 T butter and toast 3/4 C orzo

for 3-4 minutes until brown.

- Remove from pot and set aside.

Add 2 T. olive oil to pot and your veggies. Salt/pepper to taste.

Cook until softened, about 5-7 minutes.

Chop 1/2 C parsley, set aside.

Add orzo.

Take the chicken out and pour the broth into the soup pot.

Bring to a boil, the lower to a simmer.

Chop up chicken and add to soup.

Let the soup simmer until the orzo is al dente. About 7 minutes.

Just before serving, add parsley and zest of one lemon.

Scoop it up and enjoy.

Here's the recipe from Rachael.

Weekly Menu

2010-01-31T12:41:00.000-06:00

I have a few more dinners that I made from this past week that I still need to post. I've been lazy, abnormally lazy. Like, sit on the couch and hope that everything around me magically gets done lazy. Guess what? We now have no clean clothes because of it. I better get back to it.

Along with my household chore laziness comes menu trouble. I have no idea what to do. But, after looking at the store ads I have come up with a few things.

Lettuce Wraps
- Never made this last week, still have the makings for it.

Roasted Turkey breast
- It's on sale at the store. It comes already cooked with a salad.

Brie and Mushroom Sandwich
- Mmmmmmmm... this one is rich, divine and served open faced.

Grilled Pizza
- We pretty much have completely converted to making all of our pizzas on the grill for about 5 years now.

Steak
- That's all I'm gonna say. The store has $10 off any kind of steak so I won't know what cut I am going to get until I am there and make a last minute decision. We will see how that turns out, it pretty much always means that I will have to go back to the store later in the week. Something I hate.

Wow, nothing from a magazine or cookbook. (Minus the pizza crust.) Everything is going to be by me.

Hummus

2010-01-28T08:58:00.001-06:00

Remember last week when I made Tahini chicken that was eh, ok. But the Tabbouleh was great?

Well I had a ton of tahini left over. And what do you do with it? Make hummus of course!

But before I get started a quick note on tahini:

I like to buy it where I can scoop it myself, near the fresh peanut butter. Because it hasn't separated yet, it's fresher and I can buy the exact amount instead of wasting money on a jar.

That said, my trusty Central Market is no longer carrying tahini in bulk, for now. Some sort of tahini making problem going on, seems to happen at least once a year. You know, when I want to make hummus.

So yes, the jar is expensive. I think I paid $6! But I will get at least 4 store containers worth of hummus out of it. (2 containers if you shop at Sam's) Plus enough to make that chicken recipe.

Let's start with 1 rinsed can of chickpeas

- And 1 clove of garlic. Blend into a paste.

You may add more, in fact the first recipe I used had you adding 4 cloves.

But since it is raw and seems to get stronger by the day, 1 should do you.

No one has ever complained that my hummus wasn't garlicky enough.

- Add 1/2 C. tahini, 3/4 C. lemon juice. Blend

If you are using fresh lemons, I would lower it to 1/2 C. it can get strong.

- While the blender is going, slowly add a little less than 2/3 C olive oil.

- Then add 2 tsp. cumin

- Blend until well mixed.

Serve!

If you want to add a different flavor punch to it, add some hot sesame oil to it, about 1T.

It won't be spicy just give it a little more flavor.

Here's the recipe.

Eating Healthy is too Expensive?

2010-01-27T22:22:00.001-06:00

I watched Oprah tonight. They were talking about food. What we need to eat and don't need to eat. And the quickly featured a family that said that healthy food was just too expensive. It showed them in the grocery store saying that $1.29 for broccoli was too much. So instead they go to a fast food place and buy everyone burgers because they are only $3 each, the girls get $1 burgers (By the way, I saw that coke she had with the burger, how much does that cost?). So by the end with drinks, tax and stuff they are probably spending $10 for that meal.

When I saw that, I wanted to turn it off. I am tired of people saying that it is too expensive. If you want to say that it takes too much time, I sorta get it. Sorta. But I do not get the expensive argument. So, I have broken down a few things that I have made here on the site. To prove that it doesn't have to be expensive.

Let's start with the filling, vitamin and flavor packed Baked Sweet Potato Salad

4 Sweet potatoes at about 3 lbs. total $3.00
organic arugula $4.00
Prosciutto $3.00
Olive oil/salt/pepper/vinegar $1.00

Total $11.00
You can very easily substitute cheaper spinach. I have seen it for $1.50 bringing the total to $8.50.

Vegetable Stir-Fry I still have the receipt so it will be more accurate.

baby bok choy $0.63

bell pepper $1.50

organic green onions $0.88 (This is for the entire bunch, I used half)

organic carrot $0.59 (This is the price for two, I only used one)

garlic/ginger $0.80

organic whole wheat linguine $1.59

2 eggs (free range/cage free) $0.34

a bottle teriyaki sauce $2.99 (not what I used, but I bought a bottle that I have used before)

Total $9.32

No, this does not include meat, but I did buy 1.25lbs of ground pork last week for $6.49. So lets half that and add it to the stir-fry. New total: $12.57 for 4 plus leftovers for dad and mom to take to work.

Ok, I went slightly over their $10. But, he spends $75 on medication due to his poor diet. Let's put that back into healthy food.

What about a snack?

Remember the Kale Chips?

Organic Kale $1.99 makes 3 bowls full

Or popcorn $3.57 makes about 20 large bowls
Which I still need to show you guys.

Bananas $0.59 a pound/about 3 or 4

I am not saying that all of my meals are this cheap. But overall, spread out through the week it does break down to cheaper eating. This week I went over budget. I spent $156. ( I try to keep it under $130. When it was 3 of us it was under $110, two of us $80.) Because Patrick works from home, the entire family eats breakfast/lunch/dinner here. That means if you average it out I spend $22.30 per day, $7.43 a meal, $1.86 per person per meal for a family of 4.

I also shop at what is considered an expensive store with no or little coupons. So I am sure that if I worked at it, I could make the same meals for less. I sure wouldn't be buying $4 arugula.

Is eating healthy too expensive for a family of 4? I don't think so. But you do have to take the time to think about it. Less time than it takes to get in your car, spend gas money to get to your fast food of choice, order and come home.

Just a little something to think about.

P.S. There is lady who only spends $5 on a meal. www.5dollardinners.com

Back to you kitchens.

Bruschetta

2010-01-27T08:59:00.000-06:00

This isn't really in season, but I couldn't help myself. I got a free package of heirloom tomatoes at the store so I had to make it.

I could live off this stuff.

Can you believe the tomatoes that they just GAVE to me?

Ok, I had to buy spinach. But I always buy spinach so it was no big deal.

Chop up your tomatoes.

About 1 lb.

- Chop up 2 cloves of garlic.

Please excuse only one little garlic being in focus.

Chop up about 1/4 C. basil.

Here's how you do it...

Layer a lot of leaves and then roll up.

Then chop.

- Mix the tomato, basil and garlic in a bowl.

Add 3 T. olive oil and 1 T. balsamic vinegar.

Sprinkle in a little salt and pepper.

Mix and refrigerate.

Cuz really? How yummy does this look?

Serve with crackers, on toasted bread (the way it is supposed to be served) or just by the spoonful.

Here's how we ate it.

Here's the recipe.

Lisa's Quiche

2010-01-26T08:36:00.000-06:00

Mmmmmmm... ok, I cut into the quiche a little too soon. So it oozed a little.

Oh well, it was still good.

OH man, you have to make this.

Start here...

- Slice one onion.

- In a pan add a little olive oil and a tsp. butter.

- Throw your onion in and walk away.

- Let it cook for about 30 minutes. YES 30 MINUTES.

It needs to caramelize.

- Close but not quite. You can stir it a bit if you would like.

Now, on to the rest. Preheat your oven to 375.

- Cube one very thick slice of Black Forest ham.

Please don't go the cheap route. Buy the good stuff.

Or use bacon.

- Take 3-4 oz. Gouda and cut into tiny cubes.

- Take 2 C. tightly packed spinach and chop it up.

You can use frozen but I am telling you now, it will not taste the same. So don't blame me if you use frozen and then don't like it. If you do use frozen, make sure to squeeze the heck out of it.

Now that the onions are done, coarsely chop.

- Place your pie crust (I used a frozen one) in a pie dish.

Pour all the goodies in.

Don't forget the onions!

In a large bowl whisk together:

7 eggs

3/4 C. ricotta

salt/pepper

a few dashes hot sauce

Make sure that it is well blended.

- Pour over spinach mixture.

- Bake at 375 for 35-40 minutes

Doesn't it make your mouth water?

Here's the recipe.

Vegetable Stir-Fry

2010-01-25T18:21:00.000-06:00

Here's a quick meal for you.

It took about 15-20 minutes from start to table.

Before you do anything, start boiling a large pot of water.

All of your prep will be done while it gets going.

Start with your veggies:

1 bell pepper sliced thinly

3 baby bok choy, washed well and thinly cut

1 carrot, shredded

4 green onions, cut into 3 inch strips

In a separate bowl:

2 garlic cloves, chopped

1 in. ginger, grated

Now on to the Sauce:

1/4 C. soy sauce

3 T. black bean sauce

juice of 1 lime

1 T. hot pepper sauce (I would omit this if kids are eating it)

1 T. honey

1 T. sesame oil

- Ok, when the water is boiling throw in your noodles. (linguine)

- Now pour a little vegetable oil into a very hot pan.

- Scramble 2 eggs, and set aside.

- Add a little more oil.

- Throw in your veggies and cook for a couple of minutes.

- Add garlic and ginger.

Now, when pasta is done drain and add to your veggies.

- Pour sauce over and toss well.

- Serve with egg on top.

See, nice and fast.

And, the prep doesn't take longer than a pot of water takes to boil.

Here's Rachael's Recipe.

Weekly Menu

2010-01-24T17:22:00.000-06:00

I don't know about the Food Network Magazine. If you read last weeks menu I was debating a subscription. But just to make sure, I decided to buy one first. So far they all look very carb heavy and cheese heavy just like Rachael Ray. I mean, I like pasta and cheese but I don't want it every day. If I had it every day I would quickly gain back the 20 pounds that I just lost. And I am determined to not let that happen.

Plus, I made a scone recipe from the magazine this morning and it turned out to be wicked expensive. I didn't really think about it because I saw that I had all of the ingredients. But, I mean, maple syrup and a POUND of butter costs $$$. The upside is that it make 2 dozen so whoever sees me this week will be receiving scones as a little gift.

Alright on to food...

Meatball soup
- I didn't make it last week due to a last minute decision to go out to eat.

Meat Sauce and Pasta
- I couldn't help it, it made my mouth water. Plus I have left over carrots, and cheese so I won't have to buy much.

Lettuce Wraps
- I found a recipe but don't know I am going to use it... I think I'm gonna fly by the seat of my pants on this one.

Orzo Chicken Soup
- 2 soups this week.

Spinach Quiche
- Another one that I don't have the recipe for yet.... Another one where I will probably make it up a bit. Because I have decided that I am a good enough cook to do that.

Meringue

2010-01-23T12:49:00.002-06:00

Remember the Carbonara recipe earlier this week? Did you keep your egg whites?

Of course you could have gone the healthy route and make an egg white omelet. But, I chose a different route... cookies.

This is my Grandmothers recipe.

I am going to give you the measurements as if you were using only 1 egg white. Therefore if you are using the 3 from the recipe earlier in the week, you will need to triple it.

Sorry, is your head exploding from the thought of that? No worries, it's fairly simple.

Oh, I also do this at night before bed because it actually sits in the oven all night.

Take your egg whites and start beating them as if you were mad at them.

You do not need an fancy mixer, handheld works just fine.

Preheat your oven to 450.

While that is working grab your chocolate. About 3 oz. per egg.

I only had the bar kind but chips work well for this.

Note: You do not need chocolate, you can make this without it. I just happen to be a chocolate fanatic.

It's getting there...

You want VERY stiff peaks.

Add 1/3 C. sugar (per egg) slowly while still beating.

Add 1/2 tsp. vanilla (per egg).

Slowly beat in the chocolate.

Fold it once or twice to make sure that it is all incorporated.

On parchment lined cookie sheets, dollop spoonfuls onto the cookie sheet.

They can be placed fairly close together since these don't really rise.

Add a few sprinkles if you want.

See, now their Valentine cookies!

- Place them in the oven and then turn off the oven.

Let stand in the oven overnight or 4-5 hours.

Click here for the printable version.

Kale chips

2010-01-22T07:48:00.000-06:00

Have you ever made something that had Kale in it but didn't use up the entire bunch?

Don't know what to do with the rest?

Make Kale chips!

Serve it next to your sandwich, as a midday snack, whatever.

- Preheat oven to 350. Place rack on top 1/3 of oven.

- Wash and fully dry 3-4 stems of kale.

The drier the better.

- De-stem, and cut into bite-sized pieces.

- Place on a baking sheet.

- Spray with olive oil. Enough to lightly coat.

I have used Pam, but prefer olive oil.

- Sprinkle with salt.

Be careful with the salt, this is very easy to over do.

- Toss well.

- Bake for about 5-10 minutes.

Just check it at 5 minutes, maybe toss is around a bit. Keep cooking it until it crisps up.

I can't give you an exact time because it depends on how wet the kale was, how much olive oil you used, it goes on. But it will get crisp.

Let your one year old chow down. The kid ate half a bowl.

One bunch of kale should make 2-3 batches.

I would not make it all at once since it does not keep. It needs to be eaten the day it is made.

Keep it out on your counter and everyone will snack on it.

Tahini Chicken

2010-01-21T08:47:00.001-06:00

The tahini chicken was very lackluster.

But...

The Barley was DIVINE! Sorry, Tabbouleh.

I will totally do it again, over and over again. So instead of wasting time on the chicken, I'm just gonna show you the barley.

So simple,

- Boil 3 C. water.

- Add 1 C. barley wheat.

(These are Rachael's instructions. I actually followed the ones from the box. It called for 1 1/2 C. water to 1 C. barley.)

- Turn off and let sit for 30 minutes.

- Meanwhile, chop oregano, parsley, red onion.

- Toss into bowl with 1/2 lemon juice, salt/pepper.

- Add barley when done along with 2 T. olive oil.

- Toss and refrigerate.

- Serve.

You could so easily make this on the weekend, double the recipe and serve for a few days as a side.

Ohhhhh, it would go well with The Best Chicken EVER.

Here is the recipe, the barley part is the first two steps.

Saffron Carbonara

2010-01-20T08:28:00.001-06:00

Have you ever made something and you didn't like it just because YOU made it?

That's what happened here.

I mean, for me, it was ok. But my family gobbled it up.

So this is a try it if you are a saffron person, if not, skip it.

Maybe I should say that it was fairly quick to make. Minus the three pots and pans I had to wash.

Another reason why Rachael Ray has been bothering me. Yeah, it may be quick but it isn't worth it if I am spending large amounts of time cleaning.

Ok, rant over....

Ingredents:

- handful of chopped parsley

- 1 1/2 C. chicken broth

- 3 egg yokes

Save the whites, I have a recipe for them later this week.

- pasta (I used egg this time, just go with the regular stuff)

- 1/3 C pecorino cheese

- 1/3 lb. pancetta (as your deli man)

- 1/2 C white wine

- 2 pinches saffron

- 2 tsp. tumeric

- 4 garlic cloves, chopped

- Cube the pancetta

- Chop garlic.

- Start boiling water for pasta.

- Bring broth to a boil and add saffron.

- Let simmer and reduce.

- Brown pancetta (5 min.) add garlic.

- Add turmeric to wine.

- When garlic is finished, add wine. Deglaze pan.

- Grab a little pasta water (1/3 C.)

- Mix your egg yokes in pasta water.

- Drain pasta, add broth and egg yoke mixture.

Toss.

- Add parsley and cheese, toss.

- Salt and pepper to taste.

I feel like I left something out. Hmmmmm... if you want to make this you might want to look at Rachael's recipe.

Here is Rachael's recipe.

Asparagus

2010-01-19T09:40:00.001-06:00

I don't know if asparagus is officially in season or not, but the past couple of weeks it has tasted ridiculously good.

Here's what I want you to do. Stop buying frozen or canned veggies as your side.

No wonder people hate vegetables. They just don't taste good that way.

Plus, why would you put all that time and energy into your entree and then throw away the flavor with everything else?

So, today, I am going to show you how to prepare asparagus.

You will not need a fancy steamer.

Only your oven and a cookie sheet, pyrex, whatever to put it in.

1. Turn your oven on broil.

2. Wash and trim the ends of the asparagus.

3. Place in your dish.

4. Pour 1-2 T. olive oil over the asparagus.

5. Sprinkle it with salt and pepper.

6. Toss to coat evenly.

7. Throw it in the oven on the highest rack. Set your timer for 6 minutes.

8. Take asparagus out when it is bright green and crisp tender.

DONE!

Ok, it was 8 steps. But that's because I broke it up.

You can do this in 10 minutes! And for 6-8 of those minutes you aren't even doing anything.

You don't think it will have enough flavor? It will.

I promise, it is so much better than that BirdsEye you were about to microwave.

Oatmeal cookies - For Kelli

2010-01-18T09:56:00.000-06:00

A request was made for Oatmeal Cookies via Facebook the other day.

And, I had to admit, that I don't usually make oatmeal cookies.

I'm really more of a chocolate chip or peanut butter girl. But I can't disappoint a reader right? Off to my panty I went and found this.

Right there, on the lid to my oats.

Here is where I say that I LOVE company recipes. Almost every recipe I have used from the back of a bottle or bottom of a label has been great. So I was pretty sure this would work too.

Mix together until creamy:

2 sticks butter, softened

1 C. brown sugar (I always use dark brown.)

1/2 c. white sugar

Arrrrr.... this is why being left handed is annoying.

The cord always gets in the way.

Add:

2 eggs

1 tsp. vanilla

- Mix together.

Mix in:

1 1/2 C flour

1 tsp. baking SODA

1 tsp. cinnamon

1/2 tsp. salt

Now:

3 C. oats

1 C. raisins (I used Cranberries)

- Scoop heaping tablespoons onto a nongreased cookie sheet.

- Bake at 350 for 10-12 minutes.

- Let cook on sheet for 1 minute than remove and cool on rack.

Here is the recipe from Quaker Oats.

Sundays Menu

2010-01-17T10:52:00.001-06:00

This week I received my last issue of Everyday with Rachael Ray and I am trying to decide if I should renew. This has happened to me before. I let it lapse and about 6 months later decided that I missed it. I used to get Cooking Light but let that lapse also. I haven't found a need for it since. Now I am trying to decide if I should give the Food Network magazine a chance instead of Rachael Ray. I like to have 2 food magazines at a time.

You know what? I will, after I post this I am going to sign up. Sorry Rachael, its been real but your recipes are just a little to carb and cheese heavy for me, meaning more expensive. As you will see with this weeks meal plan.

Just in case you guys are wondering what my favorite cooking magazine is, it's Martha Stewart's Everyday food. Martha herself is overwhelming, but this magazine is so simple. Her recipes are very true to her title, Everyday. They are easy, few ingredients, generous serving sizes, and fairly budget friendly. I also like how tiny the magazine is. It takes up little space in my kitchen, not the entire island.

Ok enough rambling about magazines...

Marinated Pork Tenderloin
- This a special at the store. It makes for an easy dinner.

Saffron Carbonara
- Sorry guys, I don't think this is the healthiest, but it looked too good to pass up. My mouth waters at the thought of saffron.

Vegetable Stir-Fry
- Yet another stir-fry to try. I have yet to find one that has become a staple. Let's hope this is it.

Meatball Soup
- It's still winter so I'm gonna keep with my weekly soup.

Tahini chicken
- I was planning on making hummus this week anyways so this just uses up any extra tahini I might have.

Queijo Branco (White Cheese)

2010-01-16T07:45:00.002-06:00

For 2010 my goal is to document my husbands food heritage. So, once a week (or so) I will be trying out different Portuguese recipes. It's fun because I am German/Hungarian/Irish/English... meaning I have no idea what I am doing.
Plus, I will be trying to replicate recipes that really have no recipe, just a little bit of this and that. Sounds like fun, doesn't it?

This is one of my favorite recipes. Because it goes so well on bread in the morning for breakfast, or can be served as an appetizer with crackers at a party. It is very mild.

It does take a little time to plan because it takes 2-3 days to set up, but I just see that as prepping really early.

Normally it is served plain with no herbs. I added the herbs for more punch.

- Start with 6 C. whole milk on med low heat

- Stir in 1-2 tsp. salt

Avo adds only 1 tsp. I prefer 2 tsp.

- While the milk is warming, use 3 Junket/rennet tablets.

You can find these in the baking aisle. Albertson's is usually the only place I find them.

- With the back of your spoon, smash until powdery.

- Remove the milk when it hits 90 degrees.

This only takes about 5 minutes or less.

- Stir in the junket.

- Let sit for 30 - 40 minutes.

DON'T TOUCH IT!

If you are adding herbs, add them with the junket.

I added a Tablespoon of fresh oregano and 1 tsp. thyme

- Using a butter knife, cut the cheese into fourths.

- Split the cheese between cheese forms. It kinda pours out.

- Cover with a plate and let sit in the refrigerator for 2 days, draining the whey daily.

- Flip over and serve.

**I am sure many of you do not have cheese forms. This is what a metal one looks like.

If you want to make your own, you can get the smaller Gladware and just poke lots of holes around it so that they whey can escape.

Just place it in a bowl to catch all of the whey. Like this...

Click here for the printable recipe.

Honey Chicken

2010-01-14T10:40:00.000-06:00

This one was good, fast, easy.

I did the rice my way and when it was finished so was the rest of dinner.

Also, I love having fruit as a side.

Here's Rachael Ray's recipe and how the chicken was made.

- Pour a little olive oil on the chicken and add salt/pepper.

- Place it on your grill and cook for about 6 minutes on one side.

Meanwhile:

Pull out:

1 C. chicken broth

1/4 C. honey

1/2 C. Teriyaki sauce

1T Sesame oil

1T. fresh ginger chopped

- Bring broth and ginger to a boil.

- Add honey, mix in.

- Add Teriyaki sauce and Sesame oil.

- Reduce to a simmer.

- Turn over you chicken and baste.

Let cook for another 4-6 mintues.

- Turn again and bast other side.

Cook until internal temp. reaches about 180ish.

Serve with rice and pineapple.

Top with green onions and sesame seeds.

The Best Chicken EVER!

2010-01-13T19:23:00.002-06:00

It doesn't look like much. But this is the most satisfying chicken recipe. It's easy and great for every occasion.

I made it in college in my toaster oven. I have made it for 1st time parents. I have made it for dinner parties. It is also my favorite recipe to give to a new bride.

I even made a dozen, wrapped them individually and froze them so that I would have dinners ready after I had my first kid.

It may not be the most beautiful meal, but it is one of the best.

Start with

- 1 T. softened butter

- 1/2 tsp. oregano

(per chicken breast)

Mix it all together

- Set the butter aside.

- Cut 1-2 slices of Monterey Jack cheese per breast.

- In a glass pan, pour in about 1/3 cup of bread crumbs.

I prefer Italian breadcrumbs.

Cover your chicken with wax paper and pound until about 1/2 inch think.

It doesn't have to be perfect. You are just trying to make it easier to roll.

- Salt and pepper both sides of chicken.

- On the uglier side, spread the butter mixture all over the chicken.

- Add the cheese.

- Roll it up.

- Place it in the pan with the breadcrumbs and roll it around to coat. You may need to add some more.

Don't worry about extra breadcrumbs. They crisp up nicely in the oven.

OH, and if you have extra cheese, throw that around the sides too.

- Bake at 350 for 25 minutes.

- Pour 1/2 cup of white wine over the breasts and cook for another 15-20 minutes.

Sorry, the picture didn't turn out.

Mmmmmmm....

Do you see the oozy stuff on the side?

That's what we call "the goodness". Every time I make this we end up scraping every little bit off of the sides it's so good.

Ok, now go wow your family.

Here's the printable version.

Tamales

2010-01-12T08:16:00.003-06:00

I had really been wanting to try tamales but never could really find them time or reason.

Well, since Christmas was coming and Patrick had off of work, I figured it was the perfect time to have a go at it.

I decided to use Portuguese Cacoila as the filling and Alton Browns recipe for the dough.

In fact, I didn't even just use his recipe. I found his episode on YouTube to make sure I was doing it just right.

Here we go...

Let's start with the Lard.

Oh come on... I already used bacon grease for the Cacoila.

A lot of Lard.

Cut the lard into your masa mixture until crumbly.

Pour in your broth mixture.

I used the juices from the Cacoila then added more boxed broth to it.

Mix it with your hands adding broth to get the correct consistency, Playdoh.

Here's my table set up.

Two workstations

precut cotton twine

dough

stuffing

corn husks

- Lay out your corn husks (that have been soaking for about 2 hours) with the smallest side towards you.

- Place about 2-3 T. of dough on the husk.

- Press out with the palm of your hand. You want it about 1/4 inch from the top and sides. Leave a lot of room at the bottom.

- Place a spoonful of filling then pinch the two sides of dough together.

- Then, roll one side over and all the way.

- Once rolled, fold the bottom part up onto the tamale.

- Place 3 together with flaps facing each other and tie with cotton string.

When you are done with all of them, place them standing up on top of a steam basket in a very large pot.

- Add enough water to steam but not touch the tamales.

- Steam for 1 1/2 hours or until the dough come away from the husks easily.

This was actually very simple, just a tiny bit time consuming.

The funny thing is that the day I was making these, a friend brought me some homemade ones from a co-worker. I was really afraid to try them and decide that mine were bad. But, turns out I LOVED my dough more but their filling was a bit tastier.

Next time I think I will go the easy route for the stuffing, a rotisserie chicken mixed with some salsa verde.

I forgot to add, I made 5 dozen tamales for under $20.

Now. Invite some pals over and make a few dozen tamales of your own.

Here is Alton's recipe.

Girls Night

2010-01-11T07:39:00.001-06:00

I have been friends with the same girls since grade school. Now that they are all important lawyers, CPAs, ect. we have to make an effort to get together. This time we decided to do a cooking class at Sur La Table. When it was first mentioned I was jumping off of the couch in excitement. It is something that I have always wanted to do but could never find someone to do it with me.

So at the beginning of December we went and learned about a holiday meal from start to finish. It was a blast. Here are a few pictures from the night.

There were 7 of us, so they had to squeeze us together. See all my dear friend still in their work clothes. Me, I was in jeans.

Our lovely teacher/nutritionist.

Do you see Jacqui's cute belly? Exactly one week later her little boy made his entrance.

Darn phyllo dough. I hate the stuff, and now my friends know why.

The whole group

Everyone should do this. It was such a great thing to do with friends on a week night. Plus you get to eat all of it.

Chicken week

2010-01-10T19:26:00.000-06:00

Not everything is chicken but I am doing two recipes which is 1 more than normal. This week is all about getting back to normal, the last of our holiday visitors will be leaving and school/life is back into full swing.

Stuffed Chicken
- This is my FAVORITE chicken recipe. I used to make it back in college in a toaster oven. You must come back to see it.

Honey Chicken from Rachael Ray
- Honey, pineapple... all yummy

Boston Butt
- Again, I know I just did Cacoila. But this time we are going to do it in the slowcooker.

Zucchini cakes
- I made them a few months ago and keep meaning to make them again. This time I'm gonna try and make it the main dish with a few other vegetable sides, or maybe a bean salad for protein.

Cacoila

2010-01-09T08:50:00.001-06:00

This week I'm making Cacoila. Which is basically slow cooked pork.

It is usually eaten with some bread and butter in a sandwich or over rice. But I am using it as the filling for tamales.

This is Tia Linda's recipe which I had written down but seemed to be missing some components. So while I was visiting I asked her about it and was able to get a few more tips.

Like, leaving the meat for "awhile" means days, not hours.

I have written a more formal recipe here.

First up.

The Meat

- Boston Butt, this is about 7 pounds but most places have closer to 3 pound pieces.

- Slice into chunks.

Leave the fat and goodness on.

I was later told that mine were to large. Oh well, it worked.

- In a baggie, add 2 T. pepper sauce, like the Asian Chili Garlic Sauce.

- 4 chopped cloves of garlic

- 1 T. Salt

I used 2 baggies because I had so much meat.

Here's the sauce I used.

Now here is where I'm not sure if I got it correct.

- I added beer (or wine if you prefer). 1 bottle

See, I'm not sure if I was supposed to add it now, or 2 days from now when I start cooking it.

This way seemed to work so until someone tells me it's wrong, that's what I'm going with.

- Throw the meat in and toss it around a bit.

- Refrigerate for 2 days. Moving it around every now and then.

2 Days Later

- In a dutch oven, add 3 T. of any fat you would like. Lard, Crisco... I used the left over fat from the bacon we had that morning.

- Warm on med. heat.

- Add two chopped onions.

- Cook until softened.

- Add meat and all of the juices.

- Cover and cook on low for about 3 hours.

3 hours later

- It should just fall apart.

You can now serve it just like this with the juices poured over it.

Or, you can shred it and make it into sandwiches

or..... make it into tamales!

Just be sure to take out the fatty parts.

Next week I will show you how I turned these into tamales.

Healthy Kale

2010-01-07T09:00:00.000-06:00

I loved this meal. Minus the polenta.

I don't do polenta. We don't have a good relationship. It's one of those things that I don't get.

I know it's supposed to be easy but I can't seem to get the measurements correct.

Maybe this is my problem...

Darn metric system. Why don't my handy fridge magnets have conversions for them?

And trying to figure it all out with two kids running circles around you... forget about it.

Aaaaanyways...

Let's start with that polenta.

The recipe called for 4 C. milk, 5 C. broth and 1 1/2 C. instant polenta.

- Bring broth/milk to a boil, stir in polenta and let simmer for 20ish minutes. Stirring occasionally.

It wasn't enough polenta for me... I just ended up pouring an unmeasured amount into the pot.

This is more than you need... the reason why is because you will store half for a recipe later in the week.

- Slice a pork tenderloin and pound it out.

It doesn't take that long... all of 1 minute. Very easy.

- Salt and pepper.

- Slice one onion.

- Clean and cut one bunch of Kale.

- Cook the onions with a little oil for a couple of minutes.

- Start cooking the pork on Med. heat for about 3 minutes on each side.

It's quick.

If you do not want to use tons of pans, cook the pork first, set aside and cover with foil. Then cook your onions in the same pan.

I just love my cast iron so I use it as much as possible.

- Add Kale a little bit at a time to wilt.

- Once wilted, add 1 T. Sherry vinegar and about 1/3-1/2C. chicken broth.

The vinegar add so much flavor so DO NOT leave it out.

- Add your finished pork to the kale.

- Serve on top of polenta.

Oh yeah...

Take 1/2 of your polenta and pour it into a greased dish, cover and refrigerate for later.

There you have it...

A meal for about 375 calories and only 30 minutes to make it.

Cooking gifts

2010-01-06T10:25:00.001-06:00

Most Christmas' I get some sort of large kitchen gift. This year my big gift was for my camera instead.

But a few people didn't forget my love for the kitchen. And my desperate need to update.

Hello Williams-Sonoma towels.

I love you. You will make drying my pots and pans so much more enjoyable.

And yes, I do need a tea towel that shows a little personality instead of my spinach stained ones.

Ok, I am a little embarrassed that I hung it up without even taking the tag off. But really? Could you blame me?

And finally... adorable antique fork and knife note pads and cards.

So much better than the $0.99 Elmo note pads I was using before to write my shopping lists.

I like it when people give me pretty things.

Adventure

2010-01-05T10:04:00.002-06:00

My boys are good eaters. They have their moments of not wanting something, but then we have moments like this...

"Can I try one?"

Yes, that is a raw oyster. And I am wondering if it's a good idea to give a 3 year old a raw oyster. Then I figure... hey, surely it's a daily food for a toddler somewhere in the world. Right?

Let's see if he likes it.

Yep, going for a second one.

Why do my kids try new things? Personality? Maybe.

But I think its more about giving them "adult" food when they are old enough to chew it and allergies are no longer a worry. Not stocking my fridge with chicken fingers and mac'n cheese. I don't make second meals, my kids see me cook and help me cook, and if they choose not to eat something that's fine but they won't get another option.

Now if this was a mushroom, he would be running the other way.

Bake Sale and Christmas Gifts

2010-01-04T09:43:00.001-06:00

I never thought I liked scones. They are always so dry and crumbly.

Then, I found this recipe....OMG! I make it all of the time.

In fact, I make it for bake sales, gifts, snacks...

The original recipe is here. But I have tweaked it a bit. Please also note, the 5 stars by everyone who has tried this. It's THAT GOOD!

- Start with flour, baking powder, salt and sugar. Mix

The recipe calls for 1/3 c. sugar... I put at least 1/2 c.

- Cut in cubed butter and crisco.

Use your hands if you need to.

- Stir in eggs and heavy whipping cream.

Here is where I add lemon zest. One lemon please.

- Throw in some cranberries... as many as you'd like.

- On a floured surface, roll out dough, somewhat thick.

- Cut with a cup or biscuit cutter.

I don't usually do it this way. My favorite way is to flour a pie tin, press the dough down, then flip it over and cut into wedges. That way they look like the huge ones you get at the coffee shop.

- Place on cookie sheet and bake at 375 for 15 minutes.

I do two pans at once and rotate/switch in the middle of baking.

Now beat your family back as they try to eat them before you can package them up for the bake sale.

Calorie Light

2010-01-03T09:17:00.000-06:00

Who wants to cut down on food after the calorie fest? ME, ME, ME!

That's why I was jumping off of my couch when Everyday Food arrived and had all low calorie meals. I pretty much screamed out loud how perfect it was.

I think almost all of the recipes are UNDER 400 calories. Add steamed veggies and there you go, a filling meal for under 450 calories. Skinny jeans, here I come.

Turkey Sausage Sandwiches

- Sauteed peppers and fresh hoagie bread.

Pork Tenderloin w/ Swiss Chard and Polenta

- Ok, so, I hate Swiss Chard.... I'm switching it to Kale.

- This recipe also uses double the polenta so that you can use it for the next recipe.

Polenta Wedges with Asparagus and Mushrooms

Kale with Tomato, Garlic and Thyme

- I plan on serving it over some pasta.

Steak Sandwiches

- This one isn't on the low calorie list... We just have a TON of left over beef from Christmas.

I will have to type out the recipes for you when I make them because Martha doesn't seem to believe in updating her website very frequently. Sorry guys.

Massa (Portuguese Sweet Bread)

2010-01-02T09:01:00.000-06:00

For 2010 my goal is to document my husbands food heritage. So, once a week (or so) I will be trying out different Portuguese recipes. It will be fun because I am German/Hungarian/Irish/English... meaning I have no idea what I am doing.

Plus, like most others, I will be trying to replicate recipes that really have no recipe, just a little bit of this and that. Sounds like fun, doesn't it?

To start my Portuguese baking with a BANG, I am going to attempt the ego deflater of them all....

MASSA

This bread is soooo delicious. Soft, light, sweet and no two bakers version are alike. And it takes all day. Which is why it is usually made over Christmas and Easter and no other time.

Here is the version that I used. But I know there are so many others.

I am also only making half of the recipe simply because I do not have a bowl big enough.

Let's get started... at 6:30 am.

- We will start with the yeast: 2 packs dissolved in 1/2 C. water with 1/2 T. sugar.

- Set aside.

- Now get the milk going.

On med low, 2 C. warm milk, 1 stick butter, 1/2 C. crisco, 2 1/2 C. sugar and lemon zest.

You want it melted but not hot. So it's better to do this slowly.

- While the milk and yeast are going, beat 6 eggs until nice and fluffy and lemony in color.

- Once all three components are done, add them in a VERY large bowl to your 2 1/2 lbs. unbleached flour and 1/2 tsp. salt.

- First the milk mixture, stir it around a little.

- Then, the eggs, stir a little more.

- Now the yeast.

- You will need to get your hands in it and mix it well until it isn't lumpy.

No pictures of it because...ummm... my hands were kinda messy.

- Cover and let rise for about 1 hour.

- Punch down and knead it in the bowl.

You get your hand in there and scoop it from the bottom up, folding it over and moving the bowl as you go to make sure you get it all.

- Cover and let rise again until double, or it hits the top of the bowl.

- Butter all of the pans you will use.

I used some cake pans and bread pans.

Looks nice and tall.

- Now punch it down again.

- Split into pans.

This stuff is really sticky so I kinda scoop and drop until it hits halfway up the pan.

I didn't know to fill it halfway up until afterwards. Remember the whole, no real recipe? I only filled mine about 1/4. Because of that, my bread turned out much smaller.

- Cover and let rise until it hits the top of the pans.

If need be, turn the oven on very low to warm it up. Then turn off the oven and place the bread in there to rise.

- Make an egg wash and brush the tops of the bread.

- Bake at 300 for about 30 minutes. Check frequently.

- Let stand in the pan for 10 minutes then remove and let cool on rack.

This picture was taken at 11 pm, remember I started at 6:30 am. It was a long day.

Here it is... slightly over cooked and flat, but still yummy.

Next time... yep, there will be a next time. This is something that is perfected over time.

Do you have the guts to try it?

Spinach Souffle

2010-01-01T20:36:00.000-06:00

Talk about a mess. Eeeck, do you see this?

Yes, Martha. (Insert sarcasm here) Souffles are easier than they seem, but they make a mess of lots of pans and then spill in my oven causing my house to stink!

It does look good though, doesn't it? It was pretty tasty also.

So to start:

Butter a souffle dish and cover with bread crumbs.

I used the size that Martha suggested... it was too small.

- In a pot with a few tablespoons of water, wilt 5 C. spinach.

- Remove and place in dish towel to squeeze out water.

- Puree with 2 egg yokes?

It is a question because I made this about 3 weeks ago and have NOT slept much since then. Needless to say, I am trying to remember.

- In a sauce pan, melt 2 T. butter. Add 2 T butter and whisk until a paste has formed and it looks blonde.

- Add 3/4 C. whole milk. Whisk until it becomes thick. About 4 minutes.

- Remove from heat and add 1/2 C. Gruyere cheese. Stir until melted.

- Add salt and pepper.

- Stir spinach into cheese and set aside.

- In separate bowl, beat 4 egg whites until stiff peaks form.

- Gently fold the whites into the spinach mixture.

- Pour batter into buttered dish and bake at 375 for 35 minutes.

Be sure to place a pan under the souffle just in case this happens:

A very stinky mess.

But in the end it was still totally delicious.

As it turns out, Martha still hasn't posted this recipe. I have given you all of the measurements but just in case, I will lead you to another of her souffle recipes. Here you go.

Empanadas

2009-12-15T09:41:00.001-06:00

These were some work.

Maybe a little too much work.

I always gauge a recipe by how yummy it is compared to the effort it takes to make it.

This was a lot of effort, and while good, not so good that I would do it again.

But, it made so many that I was able to freeze some for a night when we don't have anything planned.

I broke it up into two parts to make it more manageable.

First, the stuffing:

- Boil one Yukon Gold potato, cubed.

- Cook onion and garlic.

- Add pork, sage and thyme, cook until brown.

- Add 1 T. flour, mix.

- Add 1 T. water, let thicken. About 30 seconds.

- Add pine nuts and potato.

- Move to bowl and let cool.

You can cover it and use it up to 1 day later.

On to the dough:

- In a processor, mix flour, baking powder, salt, sage and thyme.

- Add cold, cubed butter, pulse until dough is crumbly.

- Add water and pulse until dough comes together.

- Knead a few times.

- Split dough in half and roll out first half until 1/8 inch thick.

- Cut out circles.

Mine were about 4 inches. I wouldn't go any smaller.

- Add about 1 T. of stuffing.

- Wet the sides of the dough with water and crimp closed.

- Using a fork, re-crimp.

- Brush with egg wash.

- Bake at 375 for about 25 minutes.

You can freeze them after baking for up to 1 month.

Enjoy with salsa or whatever else you have.

I will put the recipe up as soon as Martha let me.

Kale and Lentil Soup

2009-12-14T09:26:00.000-06:00

Ahhhh, soup. It was a great choice since it was in the 20s the other day.

Plus, I had an appointment smackdap in the middle of dinner. So I made this up a little early and just let it sit on the stove for Patrick to serve. Perfect!

Ingredents:

2 celery stalks, chopped

1/2 onion, chopped,

1/2 c. lentils

1 bunch Kale

6 C. chicken broth

1/2 lb. sweet Italian sausage

2 T. Sherry vinegar

- Brown sausage.

- Add onions and celery. Cook until softened

- Add lentils.

I would not use the red ones that I did. They became very mushy. Just stick to the regular French ones.

- Add broth.

- Bring to boil then simmer for 20 mins. with it half covered.

While the soup is simmering, de-vein the kale and cut it into smaller pieces.

Ever wonder what my kids do while I am cooking?

Yep, those are straws.

- Add Kale and let wilt, about 5 minutes.

- Add vinegar.

Serve.

No picture of the finished dish because... well... I wasn't there.

But when I had it later that night it was great. Total do over.