Have you ever noticed how cheap a bag of pita breads is? I get them at Trader Joe's and they are like a dollar. Ridiculous. Pita chips, on the other hand, can be expensive. You won't believe how easy it is to make your own pita chips from pita bread.
6 pita rounds, cut in half around the edges so they are a single thickness (i.e.: no longer a pocket)
about 1/4 c. olive oil
coarse salt
freshly ground black pepper
Preheat the oven to 400. Arrange pita rounds on a cookie sheet, smooth side up. Mix the olive oil, salt and pepper in a small bowl using a pastry brush. Brush oil mixture onto pitas, covering as much surface as you can but not leaving puddles of oil. Bake for 7-8 minutes, watching to make sure they don't burn. Let cool slightly, then break each round into pieces... 5-6 pieces is good, I think.
These are great with hummus! Try TJ's Roasted Red Pepper Hummus or Martha's mint-parsley hummus.
*Note - I've tried just drizzling each pita with olive oil, thinking I could save on dishes, but I think brushing the oil on allows for a more even coating and you don't have to use more oil than you need.
20 February 2009
18 February 2009
Fish in a Packet
Here is a Ken-approved meal that is easy, tasty, healthy AND no dishes!!!! We have a winner.
It's from my favorite cookbook, Moosewood Restaurant Cooks at Home. I feel like I'm cheating posting it, since I didn't change a single thing. Basically, just order this cookbook right now. There are some used ones on Amazon for like $4, although I can't imagine ever wanting to get rid of this one. It's vegetarian except they also eat fish. So, here is this amazing fish recipe.
French Fish in a Packet - serves 2
2 sheets aluminum foil, 12x24"
2 5- or 6- oz. fish fillets (I used frozen tilapia fillets, thawed)
1 small zucchini, thinly sliced
1 c. sliced mushrooms
1/4 red onion, thinly sliced
2 T. olive oil
juice of 1 lemon
1/4 c. dry white wine
dash of salt and black pepper
1 tsp. dried basil (I used a spice blend... Mural of Spices from Penzey's)
6 black olives, halved and pitted (I used kalamata)
1. Preheat oven to 450.
2. Fold each sheet of foil in half to make double-thick square. Brush a little oil in the center. Rinse fish. Prepare all ingredients.
3. Layer half of ingredients in the middle of each square in this order: zucchini, mushrooms, fish, onion slices. Sprinkle with olive oil, lemon juice, wine, S&P and basil. Top with olive halves. Fold foil into airtight packets and bake for 20 minutes. Avoiding steam that will be released, open a packet to check that fish is done (you can put a fork in the middle and twist - if it's flaky, it's done).
4. To serve, lift fish & veggies with spatula onto plates. Pour liquid left in foil over each serving.
I served ours with rice. I also made wilted spinach, but you really don't need extra veggies... all the veggies you need are in the packet with the fish! Brilliant.
Moosewood has several variations on this theme including Greek, Caribbean and Asian fish in a packet. I think next time I'll try Caribbean. Yum.
It's from my favorite cookbook, Moosewood Restaurant Cooks at Home. I feel like I'm cheating posting it, since I didn't change a single thing. Basically, just order this cookbook right now. There are some used ones on Amazon for like $4, although I can't imagine ever wanting to get rid of this one. It's vegetarian except they also eat fish. So, here is this amazing fish recipe.
French Fish in a Packet - serves 2
2 sheets aluminum foil, 12x24"
2 5- or 6- oz. fish fillets (I used frozen tilapia fillets, thawed)
1 small zucchini, thinly sliced
1 c. sliced mushrooms
1/4 red onion, thinly sliced
2 T. olive oil
juice of 1 lemon
1/4 c. dry white wine
dash of salt and black pepper
1 tsp. dried basil (I used a spice blend... Mural of Spices from Penzey's)
6 black olives, halved and pitted (I used kalamata)
1. Preheat oven to 450.
2. Fold each sheet of foil in half to make double-thick square. Brush a little oil in the center. Rinse fish. Prepare all ingredients.
3. Layer half of ingredients in the middle of each square in this order: zucchini, mushrooms, fish, onion slices. Sprinkle with olive oil, lemon juice, wine, S&P and basil. Top with olive halves. Fold foil into airtight packets and bake for 20 minutes. Avoiding steam that will be released, open a packet to check that fish is done (you can put a fork in the middle and twist - if it's flaky, it's done).
4. To serve, lift fish & veggies with spatula onto plates. Pour liquid left in foil over each serving.
I served ours with rice. I also made wilted spinach, but you really don't need extra veggies... all the veggies you need are in the packet with the fish! Brilliant.
Moosewood has several variations on this theme including Greek, Caribbean and Asian fish in a packet. I think next time I'll try Caribbean. Yum.
20 January 2009
Japanese Curry
This is Ken's mom's recipe for Japanese curry. We had it last night and it is soooo good that we can't wait to have the leftovers again tonight. Now that is saying something :)
2 medium onions, sliced
1-2 lbs. raw chicken or beef, cut into about 1" pieces
2 carrots, cut into 1" pieces
2 medium potatoes, cut into 1" pieces
1 ripe banana, sliced
3 garlic cloves, minced
1/2 apple, grated
3 T. butter
3 T. flour
2 T. good quality curry powder
1 T. garam masala
ketchup
soy sauce
tonkatsu sauce
salt & pepper
1 T. brown sugar
2 T. sour cream
1. In a large pot, saute onion slices in butter or olive oil over medium-low heat until golden brown. Remove from pan and set aside. Add meat to pot and brown (add additional oil if needed). Add carrots and potatoes and sauteed onions. Add banana, garlic and apple. Cover with water and cook for 30 minutes.
2. Meanwhile, melt butter in a frying pan over medium heat and cook until brown. Add flour and mix constantly for 5 minutes. Add curry powder, remove from heat and continue to stir for another 5 minutes. Add 1 cup water slowly, mixing constantly until smooth. If there are too many lumps, put mixture in jar and shake well until mixed.
3. Add the curry sauce to the meat & veggies. Add more water if it is too thick (mine didn't need this). Continue to cook.
4. Add garam masala and a dash/squirt each of ketchup, soy sauce, tonkatsu sauce, salt and pepper. Stir in brown sugar; taste and adjust seasonings.
5. Right before serving, stir in sour cream. Serve over or alongside rice. Serves 4 starving people.
2 medium onions, sliced
1-2 lbs. raw chicken or beef, cut into about 1" pieces
2 carrots, cut into 1" pieces
2 medium potatoes, cut into 1" pieces
1 ripe banana, sliced
3 garlic cloves, minced
1/2 apple, grated
3 T. butter
3 T. flour
2 T. good quality curry powder
1 T. garam masala
ketchup
soy sauce
tonkatsu sauce
salt & pepper
1 T. brown sugar
2 T. sour cream
1. In a large pot, saute onion slices in butter or olive oil over medium-low heat until golden brown. Remove from pan and set aside. Add meat to pot and brown (add additional oil if needed). Add carrots and potatoes and sauteed onions. Add banana, garlic and apple. Cover with water and cook for 30 minutes.
2. Meanwhile, melt butter in a frying pan over medium heat and cook until brown. Add flour and mix constantly for 5 minutes. Add curry powder, remove from heat and continue to stir for another 5 minutes. Add 1 cup water slowly, mixing constantly until smooth. If there are too many lumps, put mixture in jar and shake well until mixed.
3. Add the curry sauce to the meat & veggies. Add more water if it is too thick (mine didn't need this). Continue to cook.
4. Add garam masala and a dash/squirt each of ketchup, soy sauce, tonkatsu sauce, salt and pepper. Stir in brown sugar; taste and adjust seasonings.
5. Right before serving, stir in sour cream. Serve over or alongside rice. Serves 4 starving people.
Iowa Butterhorn Rolls
I haven't tried making these rolls yet so I don't know how easy they are. They kind of sound like they might be a pain to make, but they taste amazing. I am pretty sure they will be in heaven.
1 pkg. yeast
1 T. sugar
1/4 c. warm water
1 c. milk
1/2 c. sugar
1/2 c. butter
1/4 t. salt
3 eggs. slightly beaten
4 1/2 c. flour
Additional melted butter
1. Combine yeast, sugar and warm water in a small bowl.
2. Scald milk (heat on the stove until it bubbles). Stir in 1/2 cup sugar, butter and salt. Cool milk mixture completely.
3. In a mixing bowl, combine the yeast mixture, the cooled milk mixture and the eggs and flour. Mix well; put in greased bowl. Brush with melted butter. Cover and chill for at least 2 hours.
4. Put 1/4 of dough at a time on lightly floured board and roll into 8 inch circle. Brush with melted butter. Cut like a pie into 8 triangle pieces. Roll up wide end to point.
5. Bake at 375 degrees for 12 to 15 minutes.
Makes 32 rolls.
1 pkg. yeast
1 T. sugar
1/4 c. warm water
1 c. milk
1/2 c. sugar
1/2 c. butter
1/4 t. salt
3 eggs. slightly beaten
4 1/2 c. flour
Additional melted butter
1. Combine yeast, sugar and warm water in a small bowl.
2. Scald milk (heat on the stove until it bubbles). Stir in 1/2 cup sugar, butter and salt. Cool milk mixture completely.
3. In a mixing bowl, combine the yeast mixture, the cooled milk mixture and the eggs and flour. Mix well; put in greased bowl. Brush with melted butter. Cover and chill for at least 2 hours.
4. Put 1/4 of dough at a time on lightly floured board and roll into 8 inch circle. Brush with melted butter. Cut like a pie into 8 triangle pieces. Roll up wide end to point.
5. Bake at 375 degrees for 12 to 15 minutes.
Makes 32 rolls.
13 January 2009
Japanese Carrot Dressing
for Tami.....
1/2 c. grated carrot
2 T. rice vinegar
2 T. orange juice
1 T. soy sauce
1 T. grated ginger
1 tsp. brown sugar
1/2 tsp. sesame oil
Mix all ingredients together and serve over crunchy greens.
This is from a Moosewood Restaurant cookbook but I substituted OJ for mirin (Japanese rice wine?) and added brown death.
1/2 c. grated carrot
2 T. rice vinegar
2 T. orange juice
1 T. soy sauce
1 T. grated ginger
1 tsp. brown sugar
1/2 tsp. sesame oil
Mix all ingredients together and serve over crunchy greens.
This is from a Moosewood Restaurant cookbook but I substituted OJ for mirin (Japanese rice wine?) and added brown death.
26 December 2008
Honey Mustard Dressing
If you are addicted to all things honey-mustard, like me, you Must try this salad dressing.
6 T. olive oil
2 T. honey
2 T. dijon mustard
2 T. white wine vinegar (I like to use TJ's white balsamic vinegar)
1 tsp. black pepper
dash of salt
dash of garlic
sesame seeds or poppy seeds (optional)
Mix all ingredients in medium bowl and whisk until emulsified. Chill until ready to serve. This is really good on a spinach salad with mushrooms, bacon and hardboiled eggs.
6 T. olive oil
2 T. honey
2 T. dijon mustard
2 T. white wine vinegar (I like to use TJ's white balsamic vinegar)
1 tsp. black pepper
dash of salt
dash of garlic
sesame seeds or poppy seeds (optional)
Mix all ingredients in medium bowl and whisk until emulsified. Chill until ready to serve. This is really good on a spinach salad with mushrooms, bacon and hardboiled eggs.
24 December 2008
Spanikopita Bake
I know that practically every recipe on here uses spinach and cheese, but I just can't help myself.
So here you go... no phyllo dough to mess with and so, so, so easy.
-----------------
a little olive oil
1/2 medium onion, chopped (about a cup?)
1-2 cloves garlic, pressed
10 oz. fresh spinach, roughly chopped
6 oz. feta cheese, crumbled
1 egg
1 c. milk
1/4 c. flour
1/2 tsp. salt (use less if you decide to go overboard on the feta)
dash of dill (optional)
1. Saute onions in large non-stick skillet in a teeny bit of olive oil over medium low heat for about 5 minutes. Add garlic, saute 5-7 minutes more, or until onions are starting to look a little caramelized. Add spinach and cook until just wilted. Transfer mixture to 8x8 pan. Cover with crumbled feta cheese.
2. In a mixing bowl, beat egg and add milk, flour, salt and dill if desired. Pour this mixture over spinach/cheese.
3. Bake for 45-50 minutes at 350 or until set.
06 December 2008
Polenta Veggie Carne Asada Rachel Ray Knock Off Casserole
for Marie...
*by the way, this is gluten free, and one of my favorites. I kind of make it a lot - I'm so surprised it's not already on this blog that I actually just went and double-checked and wouldyabelieve, nope, it's not. So here you go!
1) Mix together in 2 qt. saucepan:
1 c. cornmeal
1/2 tsp. each salt & sage
1/4 tsp. black pepper
Stir in:
3 cups cold water
Cook, stirring constantly, until very thick. Pour into greased 9x13 baking dish. Bake at 425 for 20 minutes.
2)
While polenta is baking, heat a large skillet over medium-high heat (no need to get your mis-en-place beforehand, just chop as you go). Add to skillet in this order:
2 Tbsp. olive oil
2 cups frozen corn kernals, defrosted (I like the roasted kind from TJ's) or a can of corn, drained
4 cloves garlic, pressed or chopped
1 green chile pepper or 2 jalapenos (how do you do an N with a ~ on a laptop??), seeded and chopped. Saute about 3 minutes.
Then add:
2 small zucchini, diced
1 large onion, chopped
salt and pepper to taste
2 tsp. chili powder
Cook 7-8 minutes.
Add:
1 14-oz. can stewed tomatoes or salsa,
and heat through.
3)
When polenta comes out of oven, let it hang out for a while - 10 minutes? Then spread skillet mixture over polenta in baking dish. Top with:
2 c. shredded cheddar cheese
Bake for 10 minutes at 425. Optional but pretty: sprinkle finished dish with chopped green onions (about 1 T.) and cilantro (about 1 T.).
SO --> that is how you do the vegetarian version. To add carne asada, I think I just got a package of it from TJ's, not sure of the size, and sauteed it until brown in another skillet or maybe in the same skillet before I did the olive oil/corn/garlic/chile part, then set it aside and stirred it back in when I stirred in the tomatoes/salsa.
Have fun and let me know how it turns out if you try it!
By the way, this is a good one to bring to church potlucks. :)
*by the way, this is gluten free, and one of my favorites. I kind of make it a lot - I'm so surprised it's not already on this blog that I actually just went and double-checked and wouldyabelieve, nope, it's not. So here you go!
1) Mix together in 2 qt. saucepan:
1 c. cornmeal
1/2 tsp. each salt & sage
1/4 tsp. black pepper
Stir in:
3 cups cold water
Cook, stirring constantly, until very thick. Pour into greased 9x13 baking dish. Bake at 425 for 20 minutes.
2)
While polenta is baking, heat a large skillet over medium-high heat (no need to get your mis-en-place beforehand, just chop as you go). Add to skillet in this order:
2 Tbsp. olive oil
2 cups frozen corn kernals, defrosted (I like the roasted kind from TJ's) or a can of corn, drained
4 cloves garlic, pressed or chopped
1 green chile pepper or 2 jalapenos (how do you do an N with a ~ on a laptop??), seeded and chopped. Saute about 3 minutes.
Then add:
2 small zucchini, diced
1 large onion, chopped
salt and pepper to taste
2 tsp. chili powder
Cook 7-8 minutes.
Add:
1 14-oz. can stewed tomatoes or salsa,
and heat through.
3)
When polenta comes out of oven, let it hang out for a while - 10 minutes? Then spread skillet mixture over polenta in baking dish. Top with:
2 c. shredded cheddar cheese
Bake for 10 minutes at 425. Optional but pretty: sprinkle finished dish with chopped green onions (about 1 T.) and cilantro (about 1 T.).
SO --> that is how you do the vegetarian version. To add carne asada, I think I just got a package of it from TJ's, not sure of the size, and sauteed it until brown in another skillet or maybe in the same skillet before I did the olive oil/corn/garlic/chile part, then set it aside and stirred it back in when I stirred in the tomatoes/salsa.
Have fun and let me know how it turns out if you try it!
By the way, this is a good one to bring to church potlucks. :)
27 November 2008
Ruth Enas's Pesto Green Beans
For Lindsay :)
1 c. (8 oz. container) heavy cream
1 7 oz. container pesto
3 cans green beans
1/2 c. parmesan cheese
1/2 c. toasted pine nuts
1. Mix cream and pesto in saucepan. Bring to a simmer and cook for 5 min.
2. Stir in green beans, cheese and nuts. Heat through and serve. Serves 8.
1 c. (8 oz. container) heavy cream
1 7 oz. container pesto
3 cans green beans
1/2 c. parmesan cheese
1/2 c. toasted pine nuts
1. Mix cream and pesto in saucepan. Bring to a simmer and cook for 5 min.
2. Stir in green beans, cheese and nuts. Heat through and serve. Serves 8.
20 November 2008
Napa Cabbage Salad
This is soooooooo yummy, one of my faves. If you're going to make a huge main-dish salad for several people, double the dressing recipe.
Dressing
---------
1/2 c. oil (olive is good)
1/2 c. sugar
1/4 c. white vinegar (I like to use rice vinegar)
1 1/2 Tbsp. soy sauce
1/2 tsp. salt
Shake all ingredients together in a screw-top jar.
Salad
-------
Napa cabbage (or regular cabbage, romaine lettuce, iceberg lettuce - whatever is crunchy)
toasted almonds
toasted sesame seeds (I do these two together on the tray in my toaster oven)
uncooked ramen noodles, crunched up
dried cranberries
mandarin orange segments (from a can or fresh, although that's more work)
cilantro
green or red onion
avocado
feta cheese (I know it sounds weird, but it is good)
Add some chicken and crumbled bacon and it's not vegetarian anymore, but it's sooo good.
Dressing
---------
1/2 c. oil (olive is good)
1/2 c. sugar
1/4 c. white vinegar (I like to use rice vinegar)
1 1/2 Tbsp. soy sauce
1/2 tsp. salt
Shake all ingredients together in a screw-top jar.
Salad
-------
Napa cabbage (or regular cabbage, romaine lettuce, iceberg lettuce - whatever is crunchy)
toasted almonds
toasted sesame seeds (I do these two together on the tray in my toaster oven)
uncooked ramen noodles, crunched up
dried cranberries
mandarin orange segments (from a can or fresh, although that's more work)
cilantro
green or red onion
avocado
feta cheese (I know it sounds weird, but it is good)
Add some chicken and crumbled bacon and it's not vegetarian anymore, but it's sooo good.
Blackstrap Molasses
I learned something new, from experience. Blackstrap molasses is Really Strong! I made the Joy of Cooking gingerbread recipe, but used blackstrap, and all you can taste is... Blackstrap.
Yep, even with that tablespoon of ginger in there.
Nice.
this blogging style has been brought to you by Brad Lenzner.
Yep, even with that tablespoon of ginger in there.
Nice.
this blogging style has been brought to you by Brad Lenzner.
18 November 2008
Justin's Favorite Elegant Chicken
I am guessing Justin likes this dish because it is not one, not two, but Three kinds of meat. If you are wondering what beef chips are, I have no idea and neither does Moi. Ha! But this sounds DE-licious!
4 whole boneless chicken breasts
4 oz. dried chipped beef, cut into about 1 inch pieces
1/2 pint sour cream
8 slices bacon
paprika
1 can cream of chicken, mushroom, or celery soup
Cut the breasts in half and wrap them in bacon. Rinse chipped beef
to remove some of the salt. Place 1/2 of the chipped beef in bottom
of 9x13 inch baking pan. Lay chicken breast halves on top. Layer
rest of chipped beef over chicken. Blend sour cream and soup and
pour over layers. Sprinkle with paprika. Cover with foil. Bake at
275 degrees for 3 hours or at 350 for 1 hour. It's best when slow-cooked,
but can be baked in 1 hour. You can also put it together ahead of time
and store in refrigerator until baking.
4 whole boneless chicken breasts
4 oz. dried chipped beef, cut into about 1 inch pieces
1/2 pint sour cream
8 slices bacon
paprika
1 can cream of chicken, mushroom, or celery soup
Cut the breasts in half and wrap them in bacon. Rinse chipped beef
to remove some of the salt. Place 1/2 of the chipped beef in bottom
of 9x13 inch baking pan. Lay chicken breast halves on top. Layer
rest of chipped beef over chicken. Blend sour cream and soup and
pour over layers. Sprinkle with paprika. Cover with foil. Bake at
275 degrees for 3 hours or at 350 for 1 hour. It's best when slow-cooked,
but can be baked in 1 hour. You can also put it together ahead of time
and store in refrigerator until baking.
15 November 2008
Gluten-Free Cornbread
For Mom and whoever else.....
2 Tbsp. shortening
2 c. corn meal
2 tsp. baking powder
1 tsp. soda
1 tsp salt
2 Tbsp. honey (optional)
1 egg
1 3/4 c. buttermilk (I used soy milk and a little lemon juice for a dairy-free version)
1. Put shortening in cast iron skillet in 400 oven.
2. Mix corn meal, baking powder, soda, salt, & honey (if using). Add egg and buttermilk (or soy milk). Add heated shortening to batter and put batter into heated skillet. Bake at 400 for 25-35 minutes or until brown.
2 Tbsp. shortening
2 c. corn meal
2 tsp. baking powder
1 tsp. soda
1 tsp salt
2 Tbsp. honey (optional)
1 egg
1 3/4 c. buttermilk (I used soy milk and a little lemon juice for a dairy-free version)
1. Put shortening in cast iron skillet in 400 oven.
2. Mix corn meal, baking powder, soda, salt, & honey (if using). Add egg and buttermilk (or soy milk). Add heated shortening to batter and put batter into heated skillet. Bake at 400 for 25-35 minutes or until brown.
29 September 2008
Apple Puff Pancake
I find myself with an abundance of apples of all different varieties. Of course, this forces one to get creative in finding uses for them all! Here is a recipe that absolutely must be shared with the world... it is amazing. This is the small recipe which Ken and I can easily polish off by ourselves. You can also triple this and bake it in a 9x13.
2 eggs
1/2 c. milk
1/3 c. flour
1 Tbsp. white sugar
1/2 tsp. vanilla
1/8 tsp. salt
1/8 tsp. cinnamon
2 Tbsp. butter
2 apples, peeled and thinly sliced
1 Tbsp. brown sugar (optional)
1. Preheat oven to 425.
2. In blender, mix eggs, milk, flour, white sugar, vanilla, salt and cinnamon (it may be a little lumpy).
3. Melt butter in 8x8x2 baking dish in oven. Add apple slices to butter and return to oven until you hear sizzling (do not brown apples). Remove from oven and pour batter over apples. Sprinkle with brown sugar (optional). Bake in middle of oven 20 minutes until puffy and brown.
All you need to serve this with is a tiny drizzle of real maple syrup. It's sooooooo good.
2 eggs
1/2 c. milk
1/3 c. flour
1 Tbsp. white sugar
1/2 tsp. vanilla
1/8 tsp. salt
1/8 tsp. cinnamon
2 Tbsp. butter
2 apples, peeled and thinly sliced
1 Tbsp. brown sugar (optional)
1. Preheat oven to 425.
2. In blender, mix eggs, milk, flour, white sugar, vanilla, salt and cinnamon (it may be a little lumpy).
3. Melt butter in 8x8x2 baking dish in oven. Add apple slices to butter and return to oven until you hear sizzling (do not brown apples). Remove from oven and pour batter over apples. Sprinkle with brown sugar (optional). Bake in middle of oven 20 minutes until puffy and brown.
All you need to serve this with is a tiny drizzle of real maple syrup. It's sooooooo good.
19 July 2008
Potato-Spinach-Sausage-Cheese Casserole
Before I forget, here's the link to the potato, spinach, sausage and cheese casserole that Christa brought us when Claire was brand-new. It was SUPER good and I even ate some for breakfast (that's how good it was!). I highly recommend this one next time you have to take a meal to somebody or to a church potluck, or whatever. I think it's my new favorite casserole.
Indian Pizza
I still don't have my own kitchen... but I am dying to try this soon. I love that it's all basically stuff you would have on hand anyway, except goat cheese and maybe potatoes. Go Midwest Living!
09 July 2008
Once A Month Cooking Report and Punch
I promised a report on how it works to do "Once A Month Cooking" when you're 9 months pregnant. Yeah, I wouldn't recommend it. Even if you're seriously nesting, it is exhausting. I had to sit down while kneading dough and other stupid stuff like that. So, probably won't do it again... at least not while I'm in that state.
We're in Ohio now, staying at a fabulous farm, waiting to move into our new digs (our house is almost ready). I'm looking forward to throwing an open house style party with all the best appetizers and... some punch. I have never made punch before. Not sure why... probably because I don't have a punch bowl. But I am going to go out and buy one because it just sounds so fun. I was actually inspired by Mom at a party she threw while we were up there last month. In her typical style she said, "Oh yeah, it's easy to just whip* some up. You just throw* some cranberry juice in and then toss* some ginger ale in, and, voilá."
* Please note the violent character of all these verbs.
ANYWAY - if anybody has a good punch recipe or idea, please pass it on. Not that anybody reads my blog anymore, and not that I blame them, since I haven't posted since baby.
We're in Ohio now, staying at a fabulous farm, waiting to move into our new digs (our house is almost ready). I'm looking forward to throwing an open house style party with all the best appetizers and... some punch. I have never made punch before. Not sure why... probably because I don't have a punch bowl. But I am going to go out and buy one because it just sounds so fun. I was actually inspired by Mom at a party she threw while we were up there last month. In her typical style she said, "Oh yeah, it's easy to just whip* some up. You just throw* some cranberry juice in and then toss* some ginger ale in, and, voilá."
* Please note the violent character of all these verbs.
ANYWAY - if anybody has a good punch recipe or idea, please pass it on. Not that anybody reads my blog anymore, and not that I blame them, since I haven't posted since baby.
21 March 2008
Once A Month Cooking
Now that I am a housewife, I'm going to try "once a month cooking" ... to stock up for when the baby comes. Instead of cooking for a whole month, I'm going to make 14 meals, and see how long that lasts us. They're nothing too exciting, just a bunch of chicken dishes and soups, but hopefully they will sound good to tired parents and mean that we (I) don't have to cook.
If it works well, I'll describe the whole process in detail right here. Stay tuned. :)
If it works well, I'll describe the whole process in detail right here. Stay tuned. :)
15 March 2008
Sukiyaki
1 lb. good quality beef such as rib-eye steak, raw and sliced as thinly as possible
1 head Napa cabbage, washed and sliced in 1" pieces
5-6 green onions, sliced into 2" pieces
1 pkg. firm tofu, cut into 1" cubes
Shiitake or other variety of mushrooms, sliced
1 bunch spinach, washed thoroughly and cut into 1-2" pieces (or baby spinach)
vegetable oil
brown sugar
soy sauce
sake wine
hot cooked white rice, for serving
1. Heat 2 T. oil in a large skillet (*note: an electric skillet or griddle works best so the sukiyaki can cook right on the table). Sizzle about one-third or half the beef in the oil. Sprinkle with 1 T. brown sugar. Add a splash each of soy sauce and sake. When the meat is brown, remove from the skillet (leave the juice/sauce in the skillet).
2. Place some of the chopped cabbage in the skillet. Cook 2-3 minutes or until slightly wilted. Gather the cabbage to one side of the skillet and add some green onion, tofu, mushrooms. Place the cooked beef on top of the cooking vegetables.
3. Add some spinach last and cook until barely wilted (30 seconds?). Provide empty bowls and a couple large spoons to let folks get what they want out of the skillet. Serve alongside bowls of hot cooked rice.
4. When you are ready for seconds, add more raw beef and give it a minute to cook before adding remaining veggies. When you add more beef you can also add more "sauce" (brown sugar, soy sauce and sake) if you want.
1 head Napa cabbage, washed and sliced in 1" pieces
5-6 green onions, sliced into 2" pieces
1 pkg. firm tofu, cut into 1" cubes
Shiitake or other variety of mushrooms, sliced
1 bunch spinach, washed thoroughly and cut into 1-2" pieces (or baby spinach)
vegetable oil
brown sugar
soy sauce
sake wine
hot cooked white rice, for serving
1. Heat 2 T. oil in a large skillet (*note: an electric skillet or griddle works best so the sukiyaki can cook right on the table). Sizzle about one-third or half the beef in the oil. Sprinkle with 1 T. brown sugar. Add a splash each of soy sauce and sake. When the meat is brown, remove from the skillet (leave the juice/sauce in the skillet).
2. Place some of the chopped cabbage in the skillet. Cook 2-3 minutes or until slightly wilted. Gather the cabbage to one side of the skillet and add some green onion, tofu, mushrooms. Place the cooked beef on top of the cooking vegetables.
3. Add some spinach last and cook until barely wilted (30 seconds?). Provide empty bowls and a couple large spoons to let folks get what they want out of the skillet. Serve alongside bowls of hot cooked rice.
4. When you are ready for seconds, add more raw beef and give it a minute to cook before adding remaining veggies. When you add more beef you can also add more "sauce" (brown sugar, soy sauce and sake) if you want.
18 February 2008
Homemade Dried Apples
All I did was peel and core a Granny Smith apple, slice it thinly (1/4"), place on top of waxed paper on a cookie sheet in a single layer, and bake at 200 for 2 or 3 hours, stirring every hour or so (just lift them off the wax paper so they don't stick)
What came out was some apples like dried apples, and some more like apple chips. Both tasted amazing. Totally awesome snack!
What came out was some apples like dried apples, and some more like apple chips. Both tasted amazing. Totally awesome snack!
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