Cookbooks 'N Good Looks

Product Review: OXO Digital Instant Read Thermometer

2012-01-12T15:26:00.000-08:00

OXO very kindly sent me their "Good Grips Instant Read Digital Thermometer" so I could give it an honest review. It is blister-packaged to a piece of cardboard, which I don't think is even necessary for display, but that is not the highest of my concerns.

[Photo, copyright OXO.com]
The product itself resembles the shape of a lollipop: the stick would be the metal probe and the candy head, the read-out screen. The probe is housed in a plastic casing with a knob you can turn so that the various temperatures for doneness are displayed, depending upon which type of meat you are cooking and whether you are using whole or ground meat. Helpful! Also helpful is the small button at the rear of the casing which allows you to choose between Fahrenheit or Celsius, depending on where you live. Nice touch. It is battery-operated.

I have purchased other products from their Good Grips line and found them to be accurate. The flat-panel screen on this particular item, while easy to read when you're looking at it head on, tends to reflect the light in my kitchen and can be less than simple to read when looking at it from an overhead angle. The digital numbers are large and bold, and I like that.

This thermometer does not necessarily provide an "instant" readout. You'll watch the numbers climb and slip back as you manipulate the device. For instance, I oven baked thinly-sliced diced chicken and inserted the metal probe to check for doneness. I was assured the meat was 165F. Yet when I plated them and checked again, the temperature had slipped (cool plate vs. warm pan). Back into the oven it went.

Something else I would like to see improved is the length of the probe itself and the weight of the display. This is not a "leave-in" type of thermometer. Due to high heat in my pans and cooking oil, I don't want to stand there waiting for the readout while my arm is exposed to the pan. Removing the food from the pan to check the temperature isn't always practical and waiting for the proper readout has led me to overcook certain ingredients. Not wonderful.

Because this is a battery-operated item, you cannot immerse it in water while cleaning.

To sum up, this product works well for a quick check on your meats. If the handling issues are addressed in future versions, I would try it again to see if it would become an oft-used item in my kitchen. Right now I alternate between this and my Leave-In Meat Thermometer (also from OXO).

Douglas' Dijon Pizza

2012-01-10T14:27:00.000-08:00

We were looking for a different way to have pizza, something that didn't contain tomato sauce as the base. (I know. Brace yourselves.)

While Doug was out at an appointment, I poked around in the cupboards to see what we had on hand, and decided to do a bit of experimentin' in hopes he'd like what I put together.

Crust:

- 1 c. + 1/4 c. bread flour
- 2 packets active yeast
- 1 teaspoon salt
- 1/3 c. milk
- 1/3 c. very warm water (to activate the yeast)
- 1 T. EVOO

Combine all ingredients in a glass or metal bowl. Stir with a wooden spoon. Dump your dough out onto a lightly-floured table or board and knead it until smooth. If it's still a little sticky, add a bit more flour. Form it into a ball and set it to rise in a greased bowl for one hour. I like to use EVOO for the grease. Pops it right out again when it's time to knead/roll in the next step.

While the bread is rising, you can work on making the dijon chicken, a very simple process. For this you'll need:

- one or two skinless chicken breasts, diced
- EVOO
- black pepper
- rosemary (dried or fresh/snipped)
- Dijon mustard

Use enough EVOO to coat the bottom of a small mixing bowl; add diced chicken pieces. Sprinkle with black pepper, the rosemary and enough Dijon mustard to taste (to give you an example, I use approximately one to two Tablespoons of mustard); toss until all pieces are evenly coated. Turn this mixture into a pan lined with aluminum foil. Seal up the sides and cook for 17 minutes in a 425 F oven. When finished, remove from pan and let cool.

When the timer goes off for the bread dough, do the following:

- Prep your pan by sprinkling corn meal all over it. This will prevent the crust from sticking to it. Set aside.

- Once again, turn your dough out onto that floured surface. Knead with your hands for a few minutes to beat the rise down. Then, with a floured rolling pin or glass bottle, carefully roll out your dough, making sure to have enough thickness so it won't tear when you lift it off the towel/surface. If you end up tearing it, no big deal, just reform it into a ball and roll it out again.

- Layer your crust onto the pan, spread with EVOO, which is acting in place of your typical tomato sauce. Layer thin slices of washed zucchini and/or yellow squash randomly onto it, then add the cooled chicken pieces.

- Bake pizza in a 415F oven for 15 minutes. Remove promptly and cut immediately.

Yield: 8 good-sized triangles
Source: Crust recipe from The Essential Mediterranean Cookbook (Bay Books), Chicken recipe adapted from Lean and Lovin' It: Exceptionally Delicious Recipes for Low-Fat Living and Permanent Weight Loss by Don Mauer (*used cooking time/temp from the Sweet and Spicy Chicken recipe)

Super Rad Chicken Soup

2011-11-13T16:05:00.000-08:00

Over the weekend, I had an opportunity to fix up a batch of chicken soup for Doug. We don't use bullion or canned broth because both are full of fat, salt and monosodium glutamate. Forget that noise, we don't want it!

So, I cobbled together a quick and basic soup that tastes delicious.

Ingredients:

4 cups water
1/2 lb. skinless, boneless chicken breasts, washed and diced
1 + 1/2 teaspoons salt
1/2 teaspoon pepper
onion powder, to taste
garlic powder, to taste
basil, to taste
1 medium carrot, washed, peeled and sliced
green beans, washed, trimmed and chopped into small pieces
1 bay leaf

Very simple to make. Here we go:

Fill Dutch oven or large pan (with lid) with water, add chicken pieces. Boil uncovered for five to seven minutes; reduce heat, stir. Add remaining ingredients and simmer for forty-five minutes to an hour and a half, covered, stirring occasionally.

Serving size: Give it all to the sick person, they'll love it. Otherwise, approximately two big bowls.
Source: Partly Miss Betty's Bible, AKA The Betty Crocker Cookbook, plus Jen's "cooking inJenuity". Ha.

Coconutty Granola

2011-09-25T08:42:00.000-07:00

I discovered this recipe on the back of my bag of unsweetened organic coconut flakes, which Doug bought for me to use in baking from the Whole Foods. I grew up on sweetened coconut, different than this stuff, but inherently I like this better for baking. It gives structure to my cakes and quick breads, plus it isn't so sweet that I just inhale it straight from the package.

Ingredients:

3 cups rolled oats

1/4 cup whole wheat flour (and of course, feel free to substitute whatever type of flour doesn't make you sick)

1/4 cup Let's Do..Organic Coconut Flakes

3/4 cup sliced or chopped almonds (may also substitute raisins or chopped dates for some or all of the nuts)

1/2 t. cinnamon

1/2 cup maple syrup *

1/2 cup safflower or sunflower oil **

1 t. vanilla

Preheat oven to 300F.

Mix oats, flour, coconut, cinnamon and almonds in a medium sized bowl.

Mix maple syrup, oil and vanilla in a separate bowl.

Combine syrup mix with oat mix; stir until evenly coated. Pour onto a greased baking sheet and spread for even coverage.

Bake for 30 minutes. Stir and bake an additional 20-30 minutes depending on preferred level of crispness.

Store in an airtight container, refrigerate or freeze.

*+**: We don't use maple syrup and we don't like sunflower oil. To remedy this, I substituted honey for both items in the named quantities. As a result, the product turned out more like a loose cereal than a product that stuck together. However, we like that, so if you're good with using a spoon or eating straight from the bag with your hands, go for it.

Source: Edward and Sons Trading Co., Inc.
Serving size: Six 1/2 cup servings

Barramundi

2011-09-04T14:59:00.000-07:00

Husband is the fortunate recipient of pan-cooked Barramundi, purchased fresh from our local farmers market. The sales gal recommended I sautee olive oil, butter, basil and garlic, then put the fish on. We don't use butter, so here's what I did:

Pour EVOO or other olive oil into a cold skillet. Add basil and garlic powder. Heat to medium-high heat. Add fish slice, skin side down. Top with three slices of lemon.
Cook for two to three minutes.
Remove lemon slices to side of pan, flip fish and place atop lemon slices for an additional minute. Peel skin off fish with tongs and discard. Slide fish over to cook next to lemon slices.
Flip once more and cook until flesh is white with golden brown sear.
Remove from heat. Discard lemon slices.

Simple, eh?

Coming soon: OXO Digital Thermometer Product Review

2011-07-14T21:41:00.000-07:00

The very kind people at OXO sent me a digital thermometer to test out in my kitchen. I have been so busy with the craziness that passes as my life lately I haven't had time to post a thorough review.

I can give you an abbreviated one now, if you like.

Pros: Large digital screen. Battery operated. Plastic and metal construction. Washes up easily.
Cons: Can't leave it in your oven while cooking. (This is a big one for me.)

I will be in-depth with photos in coming weeks.

Chicken BBQ Pizza

2011-07-06T19:52:00.000-07:00

Making a pizza from scratch generally takes me two hours because it is labor intensive and time consuming. It includes mixing the dough, kneading it and waiting for it to rise (15 minutes of prep and an hour of waiting).
While the dough rises, I take the first 25 minutes to whip up a batch of sauce. It cools down for the remainder of the time the dough is rising.

If you opt to make Chicken BBQ pizza, go through the steps I just outlined. When your sauce is heating, make a batch of BBQ Sauce! Wash one chicken breast, dice it, put it into a large enough bowl. Spoon the BBQ Sauce! over it and shake to coat thoroughly. Heat a flat pan or skillet and cook your chicken until it reaches 165 on your meat thermometer. Make sure to pay attention and flip it often. Don't burn it. Remove to a side dish to cool.

Assembly:

Pizza pan prepared with cornmeal (polenta) and olive oil. Layer the dough onto your pan. Fill in with pizza sauce. Sprinkle liberally with cooked chicken. Bake for fifteen minutes in a 415 degree oven.

BBQ Sauce!

2011-07-06T19:39:00.000-07:00

Today I decided to whip up some BBQ sauce for Chicken BBQ Pizza.

Ingredients:

1 cup catsup
1/2 cup finely chopped white onion ( I used a generous shake of onion powder.)
1/3 cup water
1 Tablespoon paprika
1 teaspoon packed brown sugar
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup lemon juice

Prepare:

Heat all ingredients except for lemon juice to boiling in a saucepan over medium heat. Stir in lemon juice, heat until hot.

Source: Betty Crocker's Cookbook
Servings: Approx. 2 cups worth of sauce

Blueberry-Almond Bread and Apple-Walnut Bread

2011-06-22T14:56:00.000-07:00

Yesterday I was having the sort of day that drove me headlong into the kitchen to bake. There are times when the best therapy a girl can get is feeling the heft of a good chopping knife in her hand and seeing a lot of fresh fruit in a glass bowl. We'd been to the Farmers Market and Whole Foods, and so had quite a bit of fruit on hand for my use. Unfortunately (or fortunately, depending on your point of view), I had only enough butter for two loaves of bread.

The basic recipe is the same. I will post the ingredients for it and tell you to add 1 cup fresh or frozen/thawed fruit and 1/2 cup nuts (chopped or pieces).

Top: Apple-Walnut Bread.
Bottom: Blueberry-Almond Bread.

Ingredients:

2 cups all-purpose flour (Whole wheat for us.)
3/4 cup sugar (If you want to substitute honey, I wholeheartedly recommend this.)
1 + 1/2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
1/4 cup of margarine or butter, softened (I go ahead and use frozen, then melt it to liquid in the microwave before adding it. Cuts down on all that stirring.)
1 egg
1/2 cup milk (For this recipe I used Doug's Almond Milk. It gives a bit more flavor than cow milk.)
Your fruit.
Your nut choice.
*For the apple-walnut bread, I also added a shake of cinnamon. I didn't measure. Use your best judgement as to how much spice flavor you prefer.

To prepare:

Heat oven to 350F.
Grease bottom only of loaf pan, 8x4x2 or 9x5x3, approximately. (I grease the bottom and sides with Earth Balance shortening. Nothing sticks.)
Mix flour, sugar, baking powder, salt and baking soda; stir in the margarine or butter just until your batter is crumbly.
Stir in egg, milk.
Carefully fold in fruit; stir just until all fruit is covered. Fold in nut pieces.
Shake pan to distribute.
Bake until wooden pick inserted in the center is clean when removed: 8 inch pan- 75 minutes. 9 inch pan- 55-65 minutes. (Ours was unburnt at 60 minutes.)
Remove from oven, let cool in the pan.
Slice and serve!

Note: The consistency for this particular quick bread is crumbly, almost "sandy". It falls apart easily.

Servings: One loaf should yield eight slices.
Source: Betty Crocker Cookbook

Cod + Vegetable Bake

2011-06-13T18:05:00.000-07:00

Over the weekend, we dropped in at the fish market stall to pick up a winner. Unfortunately, none of our usual suspects were on ice, so we hightailed it homeward with a fresh piece of black cod. I'd never prepped black cod before.. what to do? Once again, Miss Betty's bible (Betty Crocker's Cookbook) saved the day!

Without futher ado, I give you Cod + Vegetable Bake:

Ingredients:

2 pounds cod fillets
3 Tablespoons lemon juice
1 + 1/2 teaspoons salt
1/8 teaspoon pepper
1/2 cup margarine or butter, melted [I used EVOO. ]
1/2 teaspoon salt
1/2 teaspoon ground sage
1/2 teaspoon ground thyme
5 slices bread, crust removed, cubed
2 medium carrots, coarsely shredded [I just sliced them. Shredding, who has time?]
1 large stalk celery, finely chopped
1 medium onion, chopped
3 Tablespoons dry bread crumbs
2 Tablespoons snipped parsely
1/2 teaspoon paprika

Prepare:

If your fillets are large, cut them into 6 serving pieces. Arrange in an ungreased rectangular baking dish or a square baking dish. Sprinkle with lemon juice, salt and pepper.
Mix margarine, salt, sage, thyme, bread cubes (I omitted these entirely), carrots, celery and onion. Spread evenly over fish.
Mix bread crumbs, parsely (I substituted rosemary) and paprika. Sprinkle over vegetables.
Cover and bake in a 350 degree oven until fish flakes easily with a fork, approx. 35 minutes. (I didn't cover it and it worked out really well. If you like crusty or crunchy stuffing, this'll help. The fish remains flaky.)

Notes: I didn't use two pounds of fish. We bought a size that appealed to Doug, since he was the only one eating it. Also, I didn't use or attempt to cut down the measurements; I simply eyeballed it based on preferences and tossed things together. Now for the action photos (everyone's favorite part)!

Here we have the washed fillet with lemon juice, salt and pepper.

Vegetable mix.

Bread crumbs, parsely and paprika.

All assembled and ready to bake!

Dinner is served. Side dish this time around was White Bean Mash (also delicious!).

Sole for My Soulmate

2011-06-06T09:48:00.000-07:00

You caught me. That's a cheesy blog title but it's true! Sweetheart picked up a piece of Sole at the grocery earlier in the weekend. Normally he wouldn't choose that but it was the freshest looking option, even better than the salmon which, as he said, "looked as though someone had colored it with red food coloring". Ick.

I don't have a photo for you, unfortunately, but the preparation was simple and cooking even simpler.

Ingredients:

sole fillets, thawed and washed
olive oil
1/4 teaspoon garlic powder
1/4 teaspoon black pepper
1/4 teaspoon dill weed
lemon slices

1. Heat your oven to 350 degrees F.
2. In a shallow baking pan, lay your fish and drizzle it with the olive oil. Use as little or as much as you like. I prefer to coat the entire piece, including the sides.
3. Combine your spices in a bowl and shake them onto the fish. Top with lemon slices.
4. Cover with aluminum foil and bake for 40 minutes.

See? How simple is that! Delicious, too, and healthy for you.

Serving Size: Depends on weight of fish. A three-quarter pound fish feeds one grown man for two meals around these parts.
Source: Betty Crocker's Cookbook (for cooking time).

Chicken Lasagna

2011-05-13T21:59:00.000-07:00

I've been wanting to make a red meat alternative lasagna for a while now. We bought skin-on, split breast chickens (with ribs) at the market because they were far less expensive than their skinless boneless counterparts. C'mon, it takes a little more time to prepare them for cooking but who cares when you're saving money, right? Right!

Ingredients:

12 lasagna noodles
1 pound split chicken breasts, washed, skinned, deboned and cut into small chunks
4 medium size carrots, washed, peeled and sliced into small rounds
white onion, chopped (as much as you like)
1/2 cup baby peas
black pepper
garlic powder
oregano
15 ounce can tomato sauce

To prepare:

Cook lasagna noodles according to directions on package. Set aside.
In a separate bowl, mix carrots, onion, peas, black pepper, garlic powder and onion. Set aside.

Heat oven to 350F. In a rectangular baking dish, layer four noodles on bottom of pan. Next add a layer of vegetable/spices mix, then add chicken pieces. Pour half the can of tomato sauce over top. Repeat the process with next layer of noodles, vegetables, chicken and sauce. Place remaining four noodles on top layer.

Cook for 40-45 minutes. Remove from oven and serve immediately.

Servings: Well, it depends on how many hungry people you have and how fast they move. This entire pan will be split between two people at our house.
Source: I created this one. Bon appetit!

Good! Friday!

2011-04-29T21:47:00.000-07:00

Celestial Seasonings tea company recently ran a fun promotion on their Facebook page, asking for readers to share a special event happening in a friend or family member's life. Three randomly chosen entrants would receive a tea package. I submitted a friend of mine who is not only a poet and educator in her own right but who also runs a fabulous poetry series at a local university here in Los Angeles. Color me surprised and pleased when she was chosen. By association, I too would receive the same prize, which arrived today.

We are already fans of the DECAF Lemon Jasmine tea. Doug loves drinking it when he arrives home from work at night. We earmarked the Sleepytime Vanilla as his, too, and I will try the Herbal and report back. We were both super excited to see honey sticks because that is the only form of sweetener we use in our tea now.

Thank you, Celestial Seasonings and Sleepytime Bear!

Doug's Sandwich

2011-04-22T11:23:00.000-07:00

This sandwich just happens to contain all of Doug's favorite things (when we have them in the pantry).
It's very simple to make. Two slices of homemade bread, toasted. Drizzle EVOO on each. A layer of baby spring mix leaves. Sliced rosemary-chicken strips (I do these in soybean oil on the stovetop). Dijon or brown mustard. Red onions. Chopped kalamata olives. Chopped cucumber.

As you can see, it's all good for you without the processed stuff (and since we use organic mustard from Whole Foods, you know there isn't any MSG in there, either). Looks fancy, tastes awesome, not much work to put together.

Strawberry Bread.. And Then Some!

2011-04-20T18:57:00.000-07:00

By now you know I cannot leave a recipe untouched. This morning Doug said to me, "We need to eat up these strawberries before they go bad!" It seems all you need do is look at a strawberry and it will grow those while little tendrils of fuzz. Shame. So I said, "Let me get out my cookbooks and see what I can do with them.. and with the blackberries, too."

A very nice gal I know sent me Mom's Favorite Recipes for Christmas a few years back. Today's recipe comes from Terry Kokko in Parris Island, South Carolina. I hope she does not mind that I have reproduced her recipe here on our blog and noted our substitutions and additions. Hey, I did give y'all the link so you can buy the book too and I heartily recommend that you do!

Ingredients:

3 cups all-purpose flour
2 cups sugar (I used honey.)
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
4 eggs, beaten
1 + 1/4 cup oil (Soybean oil for us.)
2 10 ounce packages frozen strawberries, thawed and chopped ( I opted for a combination of fresh fruit-- chopped strawberries, whole blackberries and one medium banana, sliced.)

Combine the first five ingredients; make a well in the center. [Note: this works fine if you stick to the original receipe and use sugar. If you opt to use the honey, be aware that you will not be able to make a well in the center and that your batter will be hard to stir once you've added the eggs and oil.] Set aside. Mix remaining ingredients together; pour into flour well. Stir until combined; divide batter into 2 greased and floured loaf pans. Bake at 350 deg for one hour. Cool in pans for 10 minutes. Remove from pans, place on wire racks to cool.

Serving size: One slice.
Yield: Two loaves of eight slices each.

Nutty Apple-Cherry Slaw

2011-03-25T15:15:00.000-07:00

Update: Served this to Doug for lunch today (March 30th) and he really liked it. We used his dressing in place of the suggested dressing. Happy times!

Ingredients:

4 cups shredded red cabbage OR 1/2 of a 16 ounce package pre-made shredded coleslaw + carrot mix
2 cups loosely packed fresh arugula and/or watercress, or your choice of greens
1 medium Granny Smith or Golden Delicious apple, cored and sliced into thin strips
1/2 cup dried cherries, cranberries, currants or raisins
2 Tablespoons thinly sliced green onions
Viniagrette (recipe to follow) or your own dressing
1/4 cup dry-roasted sunflower seeds OR 1/3 cup chopped pecans, hickory nuts or walnuts

In a large bowl, toss cabbage, greens, apple, cherries and green onion. Shake dressing well and pour over. Toss lightly to coat. Sprinkle with nuts or seeds. Serve immediately or refrigerate up to 24 hours before serving.

Viniagrette

1/3 cup sunflower oil or vegetable oil
3 Tablespoons cider vinegar or white wine vinegar
3 Tablespoons orange juice
1 Tablespoon honey or sugar
1 + 1/2 teaspoons Dijon-style mustard or coarse-ground mustard
1/4 teaspoon salt
Dash of ground cinnamon or nutmeg (optional)

Combine all ingredients in a screw-top jar; shake vigorously.

Serves: 8-10.
Source: Midwest Living Magazine, April/May 2011

Saucy Pizza

2011-03-22T15:34:00.000-07:00

We love pizza. Doug is all about the sauce and I am typically all about vegetables as toppings. I ran across this recipe in the essential mediterranean cookbook.

Dough:

7 ounces white bread flour
3/4 ounces dry yeast
1 teaspoon sugar
1/2 teaspoon salt
1 tablespoon olive oil
3 fluid ounces milk
1/3 cup warm water

Place flour, sugar, yeast and salt in a large bowl. In a second bowl, stir olive oil with the milk, then add warm water, and add this combination to the first bowl. Stir with a wooden spoon.

Place dough on a lightly floured towel or board. Knead five minutes or until soft. Lightly oil a bowl, add your dough and coat dough. Set bowl in a warm place for an hour or until dough has doubled in size.

Preheat your oven to 415 degrees C.

Saucy Tomato Sauce

1 tablespoon olive oil
1 clove crushed garlic or liberal sprinkling of garlic powder
1 can tomato sauce (I use Contadina sauce because it contains no MSG. Huzzah!)
1 bay leaf
thyme
basil
oregano
black pepper

Heat the olive oil and garlic in a small saucepan over medium heat for thirty seconds. Add the remaining ingredients, stir until bubbling, then reduce heat to simmer, cover and let sit for 20-25 minutes, stirring occasionally, until mixture thickens. Cool, remove bay leaf, set pan aside.

When the dough has risen, place it again on your floured work surface. Knead for five minutes. Shape it into a ball and roll it out to an eleven to twelve inch diameter circle. Oil a pizza tray the size of your dough. Sprinkle corn meal on the tray to prevent the crust from sticking/burning. Place dough on top. Oil it with olive oil. Pour sauce atop dough, leaving a three inch border around the edges.

Bake for fifteen minutes.

Yield: 8 goodly sized triangles
Serves: Guess that depends on how hungry you are and whether you're willing to share. I can put away four pieces of this pie when I am really hungry.

Family

2011-03-13T09:01:00.000-07:00

Today we are celebrating and remembering family. I am remembering my Mother, Flo, and celebrating my Dad, John, who will soon transition from where is currently to join Mom.

Our family loved pie. Apple, specifically. I think later today I may bake a pie in celebration of this long time we enjoyed together and all the good memories we shared. Additionally, it is my sister C's birthday in two days.

If you can, do something special today with your loved ones or call them if you live too far to spend time with them. It doesn't have to be a long thing or an expensive thing, just spending the time is the important part.

-Jen

Sweet-Smelling Baked Chicken Breasts

2011-02-23T19:06:00.000-08:00

I adapted this recipe from Don Mauer's cookbook Lean and Lovin' It: Exceptionally Delicious Recipes for Low-Fat Living and Permanent Weight Loss. The spices provide a nice compliment to what otherwise can be a boring source of protein (skinless, boneless chicken) and it tastes really good overall in our version of chicken pizza.

Ingredients:

4 skinless, boneless chicken breasts, washed and trimmed of fat

Coating:

1 1/4 teaspoons garlic powder

1 t. onion powder

1 t. crumbled dried basil

1 t. sweet paprika

1/2 t. crumbled dried oregano

1/2 t. chili powder

1/2 t. sea salt

1/2 t. black pepper

1/2 c. fresh squeezed lemon juice

Preheat oven to 425 F with rack in upper third of oven.

Mix coating ingredients in a small bowl. Coat chicken breasts with vegetable oil (we use soybean), then brush coating mix on each. Place skin side down on a non-stick baking sheet. Bake for nine minutes, then turn and bake an additional 7 minutes.

Servings: 4 (one breast per person, ideally)

Blueberry-Almond Struesel Coffee Cake

2011-02-06T12:33:00.000-08:00

Batter ingredients:

2 cups all purpose flour
1 cup sugar * (see note at bottom of entry)
1/3 cup margarine or butter, melted
1 cup milk
3 teaspoons baking powder
1 teaspoon salt
1 egg
1 cup blueberries, washed

Struesel ingredients:

1/3 cup firm margarine or butter
1/2 cup all purpose flour
1/3 cup packed brown sugar or granulated sugar
1 teaspoon ground cinnamon
1/2 cup chopped nuts (I used sliced almonds)

Heat oven to 350. Grease a square or rectangular pan, something in the 9x9 range.

Beat all batter ingredients together except blueberries until mixed. Fold in blueberries. Pour into pan.

Struesel: Cut margarine into flour, sugar and cinnamon mix. Add chopped nuts, mix. Result should be crumbly.

Layer struesel topping atop mix. Bake until toothpick inserted into center of pan comes out clean: 40-45 minutes.

Adapted from Betty Crocker's Cookbook
* I used real sugar in this recipe. For equivalents when using Splenda Brand sweeteners, check this link.

Been so busy baking haven't had time to blog.

2011-02-06T09:51:00.000-08:00

Whoops. I know I still need to update with the recipes from two weekends ago. I will! I promise. Pictures, too.

Today I'll be venturing into my kitchen to whip up White Bread, White Bread w/Roasted Garlic, Onion-Dill Casserole Bread and something new, Blueberry-Walnut Struesel Coffee Cake. Recipes and photos to follow.

However, right now I can leave you with a photograph of last night's dinner: Garlic Cheese Pizza (no sauce).

That's olive oil, roasted garlic, oregano, basil, mozzarella, parmesan, cheddar, salt and black pepper. After a constructive yet overall positive review, we decided this version's a keeper. (More olive oil!)

Hat Trick Weekend: Homemade Pizza, Miss Betty's Banana Bread and a Cheery Cherry Pie

2011-01-24T09:25:00.000-08:00

I spent a lot of time in the kitchen this weekend. Luckily, I love doing it. When I'm not loving it so much (i.e. hand-pitting two pounds of cherries), I remind myself I am creating good meals for people I love, which is better than feeding them unknown chemicals from packaged meals or factory created foodstuffs.

To be honest, I had to repeat that little mantra rather often these past two days.

Since I've already put up the receipe for banana bread, I see no reason to repost it. Check back for Homemade Pizza and Cheery Cherry Pie. Photos, too, to inspire you.

Meatless Stuffed Peppers

2011-01-21T16:27:00.000-08:00

The two recipes I have in my cookbooks for stuffed peppers called for either a combination of cooked ground meat and white rice/vegetables or vegetables/pine nuts/currants. I opted to use my own simple filling based on what we had on hand. Cooking times come from the books.

Ingredients:

4 large sweet/bell peppers. If you get a mix of short/squat plus the taller type, it will help later on when you put them in the baking pan.
1 cup arborio rice, cooked separately
2 stalks celery, chopped
1 carrot, peeled and sliced
1 slice red onion, chopped
1 small to medium zucchini, chopped
1 small to medium yellow squash, chopped
Salt
Black Pepper
1/2 cup - 1 cup walnuts, chopped
Extra Virgin Olive Oil

Wash the sweet peppers, slice off the tops (set these aside), and clean out the inner membrane and seeds with a small knife or spoon. Place peppers in a pot, cover with enough water to boil for three to five minutes, then boil. Remove immediately from water, stand them up in a baking pan.

In a separate bowl, mix the rice, celery, carrot, red onion, zucchini, squash, salt, pepper and walnuts.

Stuff each pepper with the vegetable/nut mixture. Drizzle e-v-o-o inside peppers.

Replace tops on peppers. Preheat oven to 350F, bake for 40 minutes.

Let stand to cool slightly, then plate and serve.

Serves: 2-4
Sources: Betty Crocker Cookbook and the essential mediterranean cookbook (bay books)

Honey-Chile Salmon and White Bean Mash

2011-01-16T16:06:00.000-08:00

Today I put this one together for Doug's apres-tennis lunch. The recipe comes from one of the chefs at the Golden Door Spa in Escondido, California. Before you ask, no, I am not rolling in the bucks to stay in such luxury. I found the recipe in Traditional Home magazine (Nov. 2010). Be that as it may, let's get to shopping, chopping, searing and eating.

Note before we even get started: This recipe calls for one cup of dried white beans, which must be soaked in water overnight. Keep that in mind, okay?

Ingredients for White Bean Mash:

1 cup dried white beans
2 carrots, peeled and cut into one inch pieces
1 stalk celery, cut into one inch pieces
1/4 yellow onion, cut in half
2 bay leaves
1/4 cup peeled garlic cloves

Ingredients for Honey-Chile Salmon:

4 Tablespoons olive oil, divided
1/2 Tablespoon sherry vinegar
6 (4 ounce) salmon fillets
1/4 cup Dijon-style mustard
1/4 cup organic honey
1/2 Tablespoon chili powder
Grapeseed oil
2 cups baby arugula
Crushed flax seed (optional)

Directions for White Bean Mash:
Rinse beans. Place in bowl with cold water to 2 inches above beans. Let stand overnight. Rinse and drain.

Place drained beans, carrots, celery, onion and bay leaves in pot. Cover with water to 3 inches above mix. Bring to a boil; reduce heat. Simmer, covered, 1 to 1.5 hours until beans are tender. Drain; reserve the liquid. Discard bay leaves. Mash bean mix with potato masher. [ You don't want the bean mix to be smooth/pureed. Leave some lumps for texture.]

Preheat oven to 350F. Toss garlic cloves w/2 Tablespoons olive oil. Wrap in foil; roast until golden brown, approx. 25 minutes. When cool, mash into puree with a fork or the back of a spoon.

Season bean mix with salt, pepper, half of the lemon juice, sherry vinegar and 1 to 2 Tablespoons of the garlic puree. Add reserved bean liquid to your chosen level of "wet".

Directions for Honey-Chile Salmon:
Season salmon with salt and pepper. In bowl, combine mustard, honey and chili powder; set aside. Coat bottom of non-stick skillet with grapeseed oil. Heat pan over medium-high heat. Add salmon, skin side up; cook 2 to 3 minutes or until golden. (Sear one side only.) Transfer fillets to baking sheet, seared side up. Brush honey glaze evenly over fillets. Bake 5 minutes or until salmon flakes easily with fork.

Toss arugula with remaining olive oil and lemon juice. Season to taste. To serve, spoon beans onto plates. Top with arugula, place salmon on top. Sprinkle with crushed flax seed.

Serves: 6
Source: Golden Door Spa via Traditional Home Magazine

Honey-Whole Wheat Bread

2011-01-06T15:16:00.000-08:00

Tired of eating chemicals and fake sugar? We are too. Here, eat something that's actually good for you.

Ingredients:

3 cups stone-ground whole wheat or graham flour
1/3 cup honey
1/4 cup shortening ( I buy Earth Balance shortening sticks at my local Whole Foods market. )
1 Tablespoon salt
2 packages regular or quick-acting active dry yeast
2 1/4 cups very warm water
3 to 4 cups all-purpose* or unbleached flour (If you opt for self-rising flour, decrease the amount of salt needed to 1 teaspoon).

Mix whole wheat flour, honey, shortening, salt and yeast in a four quart bowl (or whatever large bowl or pan you have handy); add warm water. Beat on low speed, scraping bowl frequently, 1 minute. Beat on medium speed, scraping bowl frequently, 1 minute. Stir in enough all-purpose flour, 1 cup at a time, to make dough easier to handle.
Turn dough onto lightly floured surface; knead until smooth and elastic, approx. 10 mins. Place in greased 2 1/2 quart bowl. Cover and let rise in a warm spot until double, approx. 40 to 60 mins. Dough is ready if indentation is left on surface when touched.
Punch down dough; divide in halves. Let rest 5 minutes. Flatten each half with hands or a rolling pin into a rectangle, 18x9 inches, on a floured surface. Fold 9 inch sides crosswise into thirds, overlapping sides. Roll up tightly toward you, beginning at open end. Pinch edge of dough into roll to seal well. Press each end with side of hand to seal; fold ends under loaf. Place loaves, seam side down, in 2 greased loaf pans. Brush loaves lightly with margarine (optional) and sprinkle with whole wheat flour or crushed rolled oats (also optional). Let rise until double, 35 to 50 minutes.
Heat oven to 375. Place loaves on low rack so that tops of pans are in center of oven. Bake until loaves are deep golden brown and sound hollow when tapped, 40 to 45 minutes. Remove from pans, cool on wire rack.

Source: Better Crocker's Cookbook

Serves/Yield: 2 loaves

Cheese Casserole Bread + Onion-Dill Casserole Bread

2011-01-05T09:20:00.000-08:00

As you may or may not know, I used to take care of my parents before my Mother died and before Dad moved into a retirement community not far from our old home. Naturally, someone had to cook and that person was me. In fact, I began this blog to keep an account of receipes they ate and which they didn't especially like.

Recently, I spoke with Dad and he commented about the state of meals at his current abode. Not great, I guess. Institutional cooking is still pretty generic, even when you are trying to take people's diets into account. Since I make our (Doug's and my) everyday bread, I decided to whip up a couple of special loaves for Dad's Christmas gift. [ The gift was not sent for Christmastime due to Dad's health issues. He's feeling better now.]

The ingredients for both breads are basically the same, so I will post once and give you the substitutions at the end, just as they do in my cookbook. Of course, I am talking about my much loved (and very stained) copy of The Betty Crocker Cookbook. All hail Miss Betty! She will never steer you wrong.

NOTE: These two recipes are not lactose-friendly in their original form. If you decide to use a milk-replacement product, such as a soy cheese, please tell me how it turns out. I am always on the lookout for suggestions and ideas. Thanks!

Ingredients:

1 package regular or quick-acting active dry yeast
1/2 cup warm water (105 - 115 degrees )
1/2 cup lukewarm milk
2/3 cup margarine or butter, softened
2 eggs
1 teaspoon salt
3 cups all-purpose flour (*If you choose to use self-rising flour, omit the salt.)
1 cup shredded Swiss or Cheddar cheese (4 ounces)
1/2 teaspoon pepper
Margarine or butter, softened

For Onion-Dill Bread: Use same ingredients but omit the cheese and 1/2 teaspoon of pepper. Stir in 1 small onion, finely chopped (1/4 cup), plus 1 Tablespoon dried dill weed during the second addition of flour. Brush the top of your loaf with margarine (optional) and sprinkle with sesame seeds or poppy seeds before baking (optional).

1. Dissolve yeast in warm water in 2.5 quart bowl. Add milk, 2/3 cup margarine (I just melt mine completely in the microwave), the salt and one cup of the flour. Beat on low speed, scraping constantly, 30 seconds. Beat on medium speed, scraping occasionally, two minutes. Stir in remaining flour, cheese and pepper. Scrape batter from sides of the bowl. Cover and let rise in a warm place until dough has doubled, approx. 40 minutes. (You'll know the batter is ready if you gently touch it with one finger and an impression is left on the surface.)

2. Stir down batter by beating approx. 25 strokes. Spread evenly into a greased two quart casserole. Cover again and let rise until doubled, 45 minutes.

3. Heat oven to 375. Place loaf on low rack so top of the casserole is situated in the center of your oven. It should not touch the sides of the oven. Bake until loaf is golden brown and sounds hollow when tapped, 40-45 minutes. Loosen sides and invert bread from pan onto a wire rack for cooling.

I notice when I loosen my breads, there are a fair amount of crumbs. I suggest turning them out onto a clean dishcloth to collect the crumbs and then storing these in a clean, freezer-safe plastic bag until you need them for breading a chicken breast or making stuffing. Bread crumbs last for up to three months from date baked.

Photo: Onion-Dill Casserole Bread

Source: The Betty Crocker Cookbook

Product Review: Celestial Seasonings Sleepytime Tea

2011-01-03T17:25:00.000-08:00

Doug is a self-termed "tea snob". And he doesn't like chamomile. So when I said this tea has no caffeine and included chamomile as the first ingredient, he was skeptical. I am pleased to say his skepticism did not last. When he comes home from work in the late evening, I brew a cup of this in our microwave (2:15, bag in, then stir in one packet of Apriva and steep for four minutes). He was pleasantly surprised and pleased by the taste.

I'm happy because it's decaffeinated and doesn't leave him buzzing.

Additionally, the lemon jasmine scent is wonderful. Not overpowering nor too subtle. They hit all the right notes. When we run out, I'll be buying more of this at the market.

Product Review: Celestial Seasonings Sleepytime Decaf Lemon Jasmine Green tea

2010-12-28T12:46:00.000-08:00

As per my prior agreement with Burson-Marsteller, the kind people who sent me two boxes each of Celestial Seasonings green tea for review in 2009, I am back with a new (to me) flavor of their tea to talk about with all of you.

From the press release:

"Sleepytime Decaf Lemon Jasmine Green features the beloved blend of chamomile, spearmint and lemongrass for which the all-time bestselling Sleepytime is known, but adds satisfying decaf green tea and a great new lemon jasmine flavor."

Doug told me he's not a super huge fan of chamomile. Neither am I, really, but Celestial Seasonings manages to not turn the flavor into an utterly bland experience. We have not yet taste-tested this but will report back here with all the pros and cons when we do.

Until then, a bit more information for you:

"100% natural ingredients and flavors" -- I did some research and checked with the company's website. They DO NOT use MSG in the natural flavors or anywhere else, so you should be safe. Still, if you're concerned, either skip it or drink a small test batch to see how you do. As ever, your health comes first.
"No artificial colors or preservatives".
"Zero calories".
"Naturally decaffinated."
Kosher and Gluten Free.
20 bags, each of which make one eight (8) ounce serving.

For the eco-conscious of you, the press release discusses the following:

Packaging made of 100% recycled, reuseable and biodegradeable materials.
Does not require strings, tags, staples or wrappers. This saves more than 3.5 million pounds of waste from landfills. I was flabbergasted when I read that number. Go read it again: three and a half million pounds of paper, fiber and metal. Bravo! I have always been annoyed when that little tag ripped off and floated in my hot tea.

Doug's Dijon Vinaigrette

2010-12-28T12:11:00.000-08:00

Good news for those of you who are diabetics or who want to cut down on your sugar intake while enjoying a salad. Over the past week, necessity became the mother (and father) of invention in our kitchen: we didn't have Doug's store-bought salad dressing. What to do? Make our own, 'natch.

This recipe contains no sugar, and, as Doug pointed out to me mere moments ago, may be too spicy for someone who likes things on the milder side. Consider yourselves warned.

Ingredients:

6 teaspoons olive oil
2 teaspoons white wine vinegar
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon Dijon mustard
1/4 teaspoon black pepper
pinch of salt
juice from one thin slice of lemon

Combine all ingredients in a screw top jar; shake vigorously.

May be kept refrigerated for up to two days.

Serving size: one salad

Chocolate Nut Bread

2010-12-21T16:11:00.001-08:00

This one is popular! I made a batch over Christmas holiday for Doug's co-workers. He informed me it went quickly.

Ingredients:

4 cups all purpose flour
1 cup granulated sugar
1 teaspoon baking powder
1 Tablespoon baking soda
1 teaspoon salt
2 large eggs
1 and 3/4 cups milk
2/3 cup vegetable oil
2 cups (12 oz package) chocolate chips, divided
1 and 1/2 cups chopped walnuts

Preheat oven to 350F. Grease two large loaf pans. Combine flour, sugar, baking soda and salt in a large bowl. Combine eggs, milk, and vegetable oil in medium bowl. Add to flour mix; mix just until moistened. Stir in 1 and a half cups chocolate chips, and nuts. Spoon into loaf pans. Bake 50 to 55 minutes. Cool in pans ten minutes, remove to wire racks. Microwave remaining chocolate chips on high in heavy-duty abg for 45 seconds, drizzle over bread.

** Second method, if you prefer a less chocolately taste: I was running out of time one day and decided to use the layer method. I cut the amount of chocolate chips needed by half, then opted to layer the batter across the bottom of the pan, adding a layer of chips, then another layer of batter, topping it with a final sprinkling of chips. If you do it like this, the bread doesn't have a full-on chocolate taste and is also less sugary (easier to pick off the chips but can be messy when slicing).

Serving size: Two loaves.
Source: Baker's Secret

Miss Betty's Banana Nut Bread

2010-11-22T09:22:00.000-08:00

Previously I have been using Ina Garten's banana bread recipe, which received rave reviews whenever I put a plate of it in front of somebody. However, there are subtle differences between it and Miss Betty's recipe, equally good. Last night I made a substitution and an addition to Miss Betty's and served it to a happy and willing Eater.

Without further ado, I give you.. Miss Betty's Banana Nut Bread.

Ingredients:

1 cup sugar
1/3 cup margarine or butter, softened (I use unsalted butter and I melt it completely in the microwave.)
2 eggs
1 + 1/2 mashed ripe bananas (I used 2.5.)
1/3 cup water
1 + 2/3 cups all-purpose [non self-rising] flour (Substitution: I used Whole Foods Market brand whole wheat flour.)
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon baking powder
1/2 cup chopped nuts (We like sliced almonds.)

Heat oven to 350 degrees. Grease bottom only of loaf pan, 8 1/2x 4 1/2x 2 1/2 OR 9x5x3 inches. Mix sugar and margarine in a bowl. Stir in eggs until blended. Add bananas and remaining water, beat for a half minute. Stir in remaining ingredients except nuts, add nuts when mix is moist.

Pour into pan. Bake until wooden pick inserted for test in center comes out clean.

8 inch loaf pan: 75 minutes.
9 inch loaf pan: 55- 60 minutes. ( Ours: 55 minutes. Came out perfectly.)
Cool five minutes in pan. Loosen sides, remove from pan, cool on wire rack.

Source: Betty Crocker's Cookbook
Serves: as many slices as you can get from one loaf.

Almond Cookies

2010-11-09T20:02:00.000-08:00

Ingredients

8 tablespoons (1 stick) unsalted butter, at room temperature
1 large egg yolk
1 cup Equal Spoonful
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
2 cups almond flour
1/4 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon cinnamon

Using an electric mixer (or try it my way--in a bowl with a wooden spoon), cream the butter, then blend in egg yolk, sweetener and the two extracts. In a separate bowl, break up the almond flour with your hands, mix it with the remaining ingredients. Add the dry mixture to the butter mixture; stir until evenly blended. Cover and refrigerate one hour.

Shape the dough into 1+1/4 inch balls, place on a large cookie sheet, evenly spaced. Refrigerate cookie sheet for 15 minutes while you preheat your oven to 350 degrees F.

Bake for 20 minutes. Cool on the cookie sheet for a minute or so, then transfer to wire racks.

Source: The Low-Carb Cookbook, Fran McCullough
Yield: approx. 20 cookies

Sprinkle it with Splenda instead of Sugah (Sugar)

2010-11-09T16:14:00.000-08:00

This helpful information comes to us from Marlene Koch's cookbook Fantastic Food with Splenda: 160 Great Recipes for Meals Low in Sugar, Carbohydrates, Fat, and Calories. Naturally, I appreciate knowing this info because it's become increasingly prevalent when I cook for family and friends.

Couple of fun factoids: "Splenda tastes like sugar and has no aftertaste. ..is great for baking, too, because it does not break down under heat. However, ..it does not carmelize like sugar, nor can it stabilize egg whites or thicken like sugar." Don't let this depress you. She has more tips to share and I'm going to give them to you right now.
One packet of Splenda is equal to two (2) teaspoons of sugar.
If you want the best result, you'll still need to use a small amount of regular sugar in addition to your Splenda use. No more than a few tablespoons or teaspoons.
Additional leavening may be required, too. "..an additional 1/2 teaspoon of baking soda should be added" to each cup of Splenda used.
It will not provide the same volume, meaning your batch of cookies might turn out on the smaller side or your frothy cake may not be as tall as you'd hoped it would be.
Planning to freeze your cake? Okay, but be prepared for a HARD slab when you remove it from the freezer. Pop it in your fridge for at least an hour to help it soften up again.
Cooking times: Splenda makes time travel faster. Fine, not really, but check your snacks accordingly. Cakes: up to ten minutes sooner. Muffins: five to eight minutes. Cookies: three to five minutes.

Do yourself a favor and drop by Splenda's website for even more information. Knowledge is power.

Roasted Turkey with Apple-Cranberry-Currant Chutney

2010-11-08T17:53:00.000-08:00

Right off the top I am fond of this recipe because it doesn't tell me to use chicken broth or butter to brown up the turkey. Two snaps up.

Ingredients

2 tablespoons butter
6 unpeeled Granny Smith (or other good baking) apples, cored and thinly sliced
3 cups cranberries
1 cup currants
6 tablespoons calvados, applejack or apple cider
1/2 cup brown sugar
4 teaspoons five-spice seasoning
1 teaspoon nutmeg
2 teaspoons cinnamon
1 ten to twelve pound turkey
3 tablespoons vegetable oil
2 1/2 tablespoons coarse kosher salt
2 1/2 teaspoons black pepper

1. Melt the butter over medium-high heat and add the apples, cooking just until apples are softened, about 8 minutes. Add the cranberries and currants and cook another 5 minutes, or until cranberries are softened. Add the calvados, applejack or cider, and the brown sugar. Reduce heat to medium, continue cooking until the mixture thickens. Stir in the spices and remove from heat.

2. Position the oven rack so the turkey will be just above the center of the oven; preheat to 450 degrees. Remove giblets and neck from turkey's inner cavities and save for later use, if you want. Rinse the turkey inside and out, pat dry. Rub the outside with vegetable oil, salt and pepper. Loosely tie the legs with kitchen twine (optional).

3. Place turkey in a roasting pan and put into the oven with legs facing toward the back of the oven (this facilitates the baking process). Roast for 30 minutes, baste, and reduce heat to 375 degrees. Allowing approximately 12 minutes per pound cooking time, continue roasting, basting every 30 minutes. if the breast meat seems to be cooking too fast, baste the breast section with a little bit of ice water before each basting to slow the cooking process. Test the turkey for doneness by piercing the thigh. When juices run clear and meat thermometer reaches 185 degrees, it is ready.

Source: The Seasons at Walden Inn, Chef Matthew O'Neill
Serves: 8-10

Sweet Potato Slices

2010-11-08T15:02:00.000-08:00

Ingredients

4 medium sweet potatoes (about 1.5 pounds), each cut lengthwise into 1/4 inch slices
Coating Mix
1/4 cup milk

Ingredients for Coating Mix

2 tablespoons yellow cornmeal
2 tablespoons whole wheat flour
1 teaspoon salt
1 teaspoon ground sage
1/2 teaspoon onion powder
1/2 teaspoon sugar
1/2 teaspoon paprika

1. Shake all coating mix ingredients in plastic bag; set aside.

Prepare sweet potatoes (prick potatoes of similar size to allow steam to escape. Arrange potatoes about one inch apart in circle in microwave oven. Microwave uncovered on HIGH/100% until tender, 8 to 9 minutes. Let stand uncovered 1 minute. Slip off skins. Leave whole, peel or mash.

Prepare Coating Mix. Dip potato slices into milk, then shake in Coating Mix. Place in single layer on rack in shallow baking pan. Bake uncovered in 425 degree oven until tender, 30-35 minutes. Serve with cranberry sauce if desired.

Source: Betty Crocker's Cookbook
Servings: 4

Menu: Thanksgiving Dinner

2010-11-08T14:50:00.000-08:00

This year will be my first year cooking a big holiday meal for Doug's family. I am excited to do so and a little nervous. I hope nothing burns and everyone finds something they truly like to eat on the table. Here is our menu, which I put together this morning. Links to each will open to the recipes.

Roasted Turkey with Apple-Cranberry-Currant Chutney

Homemade Stuffing

Homemade Cranberry Sauce

Dinner Rolls

Baked Potatoes

Garlic Mashed Potatoes

Sweet Potato Slices

Gravy

Waldorf Salad

Almond Cookies

Oops, I Did It Again

2010-10-26T21:54:00.000-07:00

No, I am not singing a Britney Spears song while cooking but I did manage to mess up something that seemed relatively simple: baking an eggplant.

I thought it would be easy, I really did. Buy eggplant at Trader Joe's, wash and slice into strips, drizzle with olive oil and bake in a 400 degree oven for twenty minutes, right?

Ennnnnnh. Kinda.

Unfortunately, I did not know that one should soak the eggplant in salted water for two to three hours before dousing it in oil and flinging it ever-so-casually into the oven. Because if you don't, you wind up with the rubbery mess now sitting in my kitchen.

I'd show you a picture but .. let's just say it's sad and leave it at that.

Instead, I offer a link to a website where I have just now learned the proper way to prepare eggplant, should I or you wish to undertake such a task.

If you want to come over for rice and cheese, that came out great. Help yourself.

Ahi Tuna Steaks (Baked)

2010-10-20T07:57:00.000-07:00

Apartment living his its joys and challenges. Sometimes the challenge manifests itself in healthy ways to cook. We cannot grill at our building (for which I am truly thankful) but then I get to stretch my cooking skills a bit futher to make dinner both tasty and good for us.

Ingredients:

2 ahi tuna steaks
1/2 of one onion (you choose the color. We prefer red.)
3 cloves garlic
1/3 cup EVOO (Extra Virgin Olive Oil)
1 small green pepper (We substitute haricots verts- green beans.)
1 small carrot

Preheat oven to 350 degrees.
Set a layer of aluminum foil at bottom of shallow baking pan.
Pour 1.2 of your EVOO onto the foil. Put your vegetable mix atop the oil.
Place tuna steaks atop veg. mix.
Cover tuna steaks with the remainder of EVOO and vegetable mix.
Fold foil over so no juices escape and you have a tidy yet loose package.
Bake 40 minutes.

Serving size: 2

MSG: a Wikipedia article

2010-10-20T07:47:00.000-07:00

For a short course of information regarding MonoSodiumGlutimate (MSG), please click for this Wikipedia article.

Salmon Fillets

2010-10-20T07:44:00.000-07:00

2 T. unsalted butter
2 t. minced garlic
1 t. lemon pepper
2 (4 oz) salmon fillets
1 lemon

Season salmon fillets with lemon pepper. [In our house this means rub them with black pepper and fresh lemon juice. We cannot have prepacked spice blends due to MSG issues. You should check your ingredient lists on combined spices --and all other premade foods-- if you experience headaches, nausea, cramping, or other feelings of illness after eating. You may have sensitivity to MonoSodiumGlutamate, or MSG, too.]
In a large skillet, melt butter over high heat. Stir in garlic. Place salmon in pan. Cook ten minutes per inch of thickness, or until fish flakes.
Flip fillets halfway through the cooking time to brown them on both sides. Sprinkle with lemon juice before serving.

I cannot recall just where I obtained this recipe. Suffice to say, it has never let us down. When I do remember, proper credit will be given.

Serving size: 2.

An Apology

2010-10-19T14:48:00.000-07:00

I want to take a moment and apologize to all of you who read the blog on a regular basis, or who have just stopped by from other venues (Mixing Bowl, Facebook, Yelp, etc.). I haven't made time to update despite the fact I've been cooking. Shame on me! Every day life feels more and more hectic. I need to work on all my existing projects, including my cooking blog. Otherwise, how will you know what's happening in our kitchen?

Additionally, stay tuned for a design change. I took a close look at the page and it reads cluttered to me. I am hoping to have all changes instituted by the end of the week.

Thanks for your patience!

Lemon and Mint Water

2010-08-26T08:26:00.000-07:00

Doug mentioned the other day that a certain Japanese restaurant he likes serves mint water. It is the simplest thing on earth, just what it sounds like: a pitcher of water, slices of lemon and fresh mint leaves. Combine those three ingredients in a deep pitcher, let steep for at least ten hours in the refridgerator (so, overnight, if need be, or start very early in the day), then strain into glasses and serve.

SO good. So refreshing. Not to mention pocketbook friendly.

Chickpea Salad with Grilled Pita

2010-08-22T15:40:00.001-07:00

Today's second recipe comes to our kitchen from those helpful, healthful types at Better Homes and Gardens magazine. You can find this recipe in their August 2010 issue. Thank you!

Unfortunately, my camera batteries died and I have no replacements, or I would have posted pictures. Alas.

Ingredients:

2 (15 ounce) cans no-salt added or regular chickpeas (garbanzo beans), rinsed and drained.
6 Campari or roma tomatoes, sliced
4 ounces crumbled feta cheese with tomato and basil.
1/4 cup lightly packed small fresh mint leaves
1/3 cup white wine vinegar
1/4 cup olive oil
1 T. sugar
1/2 t. black pepper
1 to 2 pita bread rounds

1. In a large bowl (and they are not kidding when they say a large bowl. I ended up using two and freezing one of them for later consumption.) combine beans, tomatoes, feta and mint.
2. In a screw-top jar combine vinegar, oil, sugar and black pepper. Shake to combine. Pour over salad mix and set aside.
3. Grill pita bread on an indoor or outdoor grill over medium heat until warm and toasted. Transfer to a cutting board and cut into wedges. Serve salad mixture with pita wedges.

Serves: 4

Notes: I opted to omit the sugar, as I think most recipes can get by without it. We consume very little sugar and I saw no reason to include it here. Additionally, we have no resource (at this time) to grill anything, so we'll be eating ours over seven-grain or as a side dish with fish or chicken.

Enjoy!

** Important update: We discovered this salad is a one-day-only deal, meaning it does not hold well in refrigeration for subsequent days' eating. Use it or lose it.

Pilaf Tabbouleh

2010-08-22T15:20:00.000-07:00

All right. I found this recipe in the pages of Whole Living magazine. It's simple to make (do I say that more frequently lately? Maybe so.) and delicious after playing sports or whatever activity you enjoy.

Ingredients:

2 + 1/4 cups of Kashi 7 Whole Grain Pilaf (or similar), cooked and cooled. [I checked two grocery stores out here for Kashi and couldn't find it, so I bought Seeds of Change's Tigris 7 Whole Grain blend. It's an 8.5 ounce microwavable package, which yields two cups cooked.]

3 scallions, thinly sliced
3/4 cup diced cucumber
3/4 cup chopped flat leaf parsley
2 to 3 T. lemon juice
1 cup diced tomato [We use and prefer roma over beefsteak tomatoes for this type of recipe. Firmer flesh and not as juicy.]
1 T. extra-virgin olive oil

1. Combine all ingredients.
2. Season with kosher salt and freshly ground pepper.
3. Serve at room temperature or chilled.

Serves: 2

See. Told you that was easy!

Chicken Breasts w. Peaches and Apples

2010-08-12T21:44:00.001-07:00

We love going to the grocery and stocking up on fresh fruit, especially fruit that originates here in California. I should really do my Sunday walk and visit the Farmers' Market in our neighborhood before they shut down for the season. However, this recipe's ingredients all came from our local supermarket. It's quick, it's tasty and even kids will eat it. Not only that, it's budget friendly. What's not to like? Not a THING.

Ingredients:
Sunflower oil
Salt
Black Pepper
Garlic powder (optional)
(4) boneless, skinless chicken breasts, trimmed of excess fat and rinsed
(2) peaches, sliced
(1) apple, sliced - we used a Fuji Delicious about the size of an adult woman's fist

Heat your oven to 350 degrees. (Sorry, I do not know the equivalents for countries outside the U.S. You'll have to look up a conversion chart on Google or similar.) Spray a shallow baking pan with non-stick cooking spray.

While your oven is heating, take a shallow bowl and pour enough sunflower oil in it to cover the bottom. Add salt, black pepper and garlic (if you like) to taste. If only some of your eaters appreciate garlic, feel free to simply shake it onto selected cuts of chicken before baking. Dredge your chickens through the marinade and set them in your baking pan.

Ready for the hotness, they are.

Top each chicken breast with slices of apple and peach. Bake for fifteen minutes, then flip and bake an additional fifteen minutes, making sure the meat is that charming white color and not that pinky-pink of uncooked flesh.

Remove from oven, set aside. Serve over whatever your heart desires. We like white rice. This would taste good over rice pilaf, too.

Let's eat.

Serves: 4
Source: Jen and Doug's Kitchen

Quick restaurant recommendation: San Gennaro Cafe

2010-07-25T10:45:00.000-07:00

San Gennaro Cafe in the Brentwood Village section of Los Angeles has wonderful staff and even better food. Yesterday afternoon we ventured in for what is rapidly becoming one of our "go-to" spots. I enjoyed the baked ziti (pasta, ricotta, mozarella and eggplant) and Doug demolished his Spaghetti Dorothy.

If you're ever coming to Los Angeles, this place is a hidden gem. Be sure to stop by and check it out (especially if you decide to visit the Getty Museum, which is just a short distance away by car).

You're So Deserving

2010-05-11T19:03:00.000-07:00

Remember when I said I was waiting for a new stove?

Okay, well, I got it, finally. All I had to do, though, was move to Los Angeles. :)

I know, you're thinking, "What? How did that come about?"

I'd been talking to a nice gentleman on one of those social networking sites (not a dating site). We spoke every.single.day. Or we'd e-mail. During March, I went to visit Los Angeles, where he lives, for a quick five day vacation. At the end of the vacation, I knew I did not want to leave. Specifically, I did not want to leave him. My heart was heavy at the suggestion of getting on the airplane and flying back to Chicago without him. So, I went against the grain and told him exactly how I felt.

Luckily for me, he felt exactly the same way. He didn't want me to go either. So I didn't.

Well, that's not technically true. I did take him home a few weeks back to meet the family.

But I'm home in Los Angeles now, for good. We're moving into our own place this upcoming weekend, a place with a nice stove (his bachelor apartment hadn't had one) and a brand-new microwave (he did have one of those, thank goodness) and a brand-new refrigerator.

We're both thrilled for many reasons, not the least of which is that we can stop eating things you make in the microwave and now I can cook again, all the dishes he loves and those that are healthful for us both.

That's true love for you. <3

Quick Question about Radishes

2010-04-20T15:49:00.002-07:00

What do you use them in, other than as part of a garden salad?

Two, Count 'Em, TWO Product Reviews!

2010-03-18T19:46:00.000-07:00

Today's first product up for review are Sencha Naturals Green Tea Mints. I know, I know. You're thinking you don't need another mint, the bottom of your purse or backpack is already cluttered and what makes this particular little mint so slam-bang awesome?

Hang onto your hat, I am about to tell you.

1. Sugar Free (good for kiddos)
2. Caffeine Free *but you'd never know it. Three mints are the equivalent of one cup of green tea. Perfect for meetings or when you are on the run and have no time to stop at your local tea house for a cuppa.
3. Delicious: The Original Flavor (which I have tried) contains organic green tea extract, organic jasmine, fennel, other natural flavors and Sorbitol.
4. Range of unique flavors: The aforementioned Original, as well as "Delicate Pear", "Lively Lemongrass" and "Morning Lychee".
5. You can buy them online if you can't find them in a shop. I bought mine at The Huntington Library gift shop in San Marino, California. Let me just say, I put one mint in my mouth, started walking toward the parking lot and turned around to go buy more.

These folks are Fair Trade Certified, plus the original and pear flavors are available in green tea snack bars. I dare you to buy a couple, put them in your desk at work and not become addicted to them. Lastly, they are Vegan.

Review #2: OXO's LiquiSeal Travel Mug

My Sweetheart is one of those men who is never without his coffee. He is addicted to Starbucks' Cafe Americano (iced). This particular little brew is lovingly referred to as his "liquid crack". However, he is also a person who "has trouble with the physical universe", i.e. he'd probably spill it if opportunity presented itself.

I'm a person who hates paper cups with plastic to-go lids. No good for the environment and prone to spillage. You've seen 'em. Plus your coffee doesn't stay hot. Feh.

I stopped in at Sur La Table in Los Angeles last week and bought OXO's LiquiSeal Travel Mug. It's not a cheap mug but it goes above and beyond those faux stainless steel travel mugs you can buy at the local drug store. Picture it: you're cruising down the freeway at sixty miles an hour, late for work, and you reach over for your travel mug. With ONE FINGER you click open the top button, hoist the 14 oz mug with ONE HAND and drink without spilling a drop. See? The money you spent on the mug is all the cash you're no longer going to lay out for dry cleaning bills.

As many as six hours later, your drink is still warm. It may be sad and lonely because you needed to hotfoot from the parking structure into your office and forgot it in the cupholder but does it give you the cold shoulder? Nope.

Go on. Treat yourself. Save a tree while you're at it.

Juggernaut of Productivity

2010-02-02T09:04:00.000-08:00

While I don't have time right this very second to type in recipes, this is just a short post to announce yesterday's goodies: banana muffins and homemade applesauce.

Instructions forthcoming. Sadly, no pictures.

An amusing comment from one eater: "I thought these would be sweeter. Did you put sugar in them?" Yes. "Oh. :: shrugs :: Well, all right. No, they still taste good."

They must've tasted all right. The batch yielded twenty and Picky Eater ate nine of them in one day, so...

You can't eat it but I still want one.

2010-01-30T11:21:00.000-08:00

Anyone watch Futurama?

Chef Bender!

He can be my Kitchen Muse.

Turkey Lasagne

2010-01-27T17:27:00.000-08:00

1 lb. ground turkey
1 medium onion, chopped
1 clove garlic, chopped
2 tablespoons parsley flakes
1 teaspoon brown sugar
1 teaspoon dried basil leaves
1/2 teaspoon salt
2 cups tomatoes, chopped
15 oz. tomato sauce
12 uncooked lasagne noodles
16 oz. ricotta cheese or creamed cottage cheese
1/4 cup grated Parmesan cheese
1 tablespoon parsley flakes
1 + 1/2 teaspoons dried oregano leaves
2 cups shredded mozzarella cheese
1/4 grated Parmesan cheese

Cook and stir turkey, onion and garlic in 10-inch skillet until meat is browned; drain.

Stir in 2 tablespoons parsley, brown sugar, basil, salt, chopped tomatoes and tomato sauce.

Heat to boiling, stir occasionally. Reduce heat. Simmer uncovered until slightly thickened, approx. 45 minutes.

Cook noodles according to package. Mix ricotta cheese, 1/4 cup Parmesan cheese, 1 tablespoon parsley and oregano. Set cheese mixture aside.

Spread 1 cup of sauce mixture in ungreased rectangular baking dish (13x9x2, if available. If not available, follow sequence of steps without regard to amount. Spread ingredients over prior layer to cover.) Layer noodles over sauce. Spread 1 cup of the cheese mixture over noodles; spread 1 cup sauce mixture. Sprinkle w. 2/3 cup of mozzarella cheese. Repeat with remaining noodles, sauce and cheeses.

Bake uncovered in 350 degree oven until hot and bubbly, approx. 45 minutes. Let stand 15 minutes before serving.

Chef's modifications: Because we don't thrive on spice (well, some of us don't), the garlic and oregano were omitted from this recipe. I did include a teaspoon of tarragon with the basil and sugar. I also substituted sea salt for regular, just because it makes me happy. Note also that Butterball's Lean Ground Turkey (93/7) was used.

This recipe is NOT lactose-tolerant. So take your meds or suffer the consequences. Leonard Hofsteader, I'm talking to you.

Source: Betty Crocker's Cookbook

Well, Hello, 2010!

2010-01-27T13:54:00.001-08:00

Life here has been a bit busy. I finally had time to clear out my office, get a bunch of recipes pulled out of magazines (raisin pie, y'all, YUM) and hang up my gorgeous H3 ornament in the office window.

Thank you, Kimberly! I see that every day and think of you.

Very soon, possibly even later tonight if I can figure out what-all is wrong with my digital camera, I will have a delicious post for you.

Product Review: Dad's Roadhouse Black Bean and Corn Salsa

2010-01-08T19:39:00.000-08:00

This stuff is so good, folks. I'm currently eating a batch with Town House crackers but in a few minutes I'm going downstairs to the kitchen and making some white rice, and then I'm gonna toss a generous helping on there and stir it up. You can't beat it.

Quickie Review: Cheryl & Co. Finer Baked Goods

2010-01-06T13:36:00.000-08:00

A fancy way of saying DELICIOUS COOKIE, Cheryl & Co. Finer Baked Goods have knocked me over. Their buttercream frosted sugar cookies are so insanely good. Soft. Creamy. Thick frosting that doesn't stiffen up or taste funny. Sprinkles.

I'm drooling right now, thinking of it, and I just ate one!

Seriously. Order some. You will not be sorry.http://www.cherylandco.com.

I saw these in a holiday catalog and thought, "PFT! Who would pay that much money for cookies?" You will. And now I will too.

Reprise: Rich and Meaty Chili.. and BEER

2009-12-31T16:37:00.001-08:00

I think a menu repeat on the last night of the year is acceptable, don't you?

Rich and Meaty Chili- check.
Plenty of cold Miller Lite- check, check!

or, if you're more like me, take the easy way to have a turkey on rye with Cheeze-Its and a Pepsi (or two) before embarking on a whole new culinary diet for the new year.

2010 marks my first attempt at riding for Team LiveSTRONG Challenge. It's been a few years (and more than a few pounds) since I was last on my bike. I've signed up for the lowest challenge, the ten mile ride. I'm sure to a more experienced cyclist that's a drop in the bucket but it's a good personal challenge for me!

To learn more about my fantastic (or possibly foolhardy, we'll see) adventure, give my LiveSTRONG profile page a gander.

I'm coming to lay the smackdown on you, cancer. So be ready.

We Wish You a Merry Head Cold?

2009-12-23T22:50:00.000-08:00

Yeah, something like that.

Unfortunately the blog has to go on hiatus while our chef is down for the count with a nasty bug of some kind. This is NOT what she wants to share over the holidays.

After the first of the year, we will resume with lots of pictures and plenty of commentary.

Y'all come on back now, ya hear?

:)

Funniest Link Title in my E-mail today

2009-12-07T22:16:00.000-08:00

From MixingBowl.com- "I Like Big Bundts".

I so wanted to run around the house making up new song lyrics for that. And possibly even video. But I didn't.

See, you're singing it in your head now, aren't ya? Mmhmm. I know you are.

I'll admit. I do want mini bundt pans. 'Cause that'd be off the heezey, yo.

__

I have a big hankering for hazelnut ice cream right now. Even though I shouldn't have it. Pesky lactose intolerance!

Turkey Bacon Burgers

2009-12-02T23:30:00.004-08:00

Turkey Bacon Burgers
These are not as fattening as one might otherwise believe because the main meat ingredient (ground beef) was substituted with 80% lean ground turkey. Ergo, you can load up on other ingredients such as low-sodium bacon, sharp cheddar cheese (if that's to your liking) and what-have-yous.

Ingredients:

1 pound lean ground turkey
3 tablespoons finely chopped white onion (if desired)
3 tablespoons water
1/2 teaspoon salt
1/4 teaspoon pepper

5 strips low-sodium bacon
cheese (sharp cheddar or otherwise), sliced

Mix all ingredients except bacon and cheese.

Shape mixture into 4 patties, approx. 1 inch thick. (Ours came out smaller but that's fine because then you can eat "more" of them and not get sick the way you would when you eat one big burger, am I right? Right!)

While your meat is sizzling away in the pan, smelling good and driving everyone crazy, set your bacon in your pan and cook on medium heat for four to six minutes per side. Remove to a paper towel and blot off the grease.

Assemble your turkey bacon burgers, add your choice of condiments and you are off to the races.

Source: Betty Crocker's Cookbook

Servings: approximately 8 to 10 small hamburgers if you do it as we did, or four, done the proper way.

Update: Rainbow Pasta Salad

2009-11-29T10:57:00.001-08:00

After fiddling around with the recipe to exclude black pepper and include Dad's Roadhouse Vine Ripe Tomato Salad Dressing (thanks for the idea, Larry!), this recipe is now humming along.

Whoo-Hoo!

Eaters Review: Rainbow Pasta Salad

2009-11-07T18:36:00.000-08:00

Today your reviewer is yours truly. I wanted to road test this one before making it as part of a dinner where I hope to impress or, at the very least, not sicken my guest.

I used regular brown rotini, rather than rainbow, didn't have tomatoes on hand and chose Paul Newman's Organic Italian dressing. I have to say, I think the tomatoes would've really added something to this because I am accustomed to deli pasta salad. Granted, our local deli is Italian through and through so they put different cheese into theirs as well as pepperoni and green olives.

Mine was lacking, I felt, and I would not serve it outside the family.

Oh, well.

Rainbow Pasta Salad

2009-11-07T18:33:00.002-08:00

With the exception of cheese (and good thing it's optional), this one would serve nicely when my vegetarian friends come to dinner.
Ingredients:

(1) 6 oz. can whole pitted black olives
(1) pt. cherry tomatoes
(1) onion, diced
(1) green pepper, diced
10.5 oz. package rainbow rotini, cooked and cooled
16 oz. bottle Italian dressing
Garnish: grated Parmesan cheese

Prepare:

Mix all ingredients together; cover and refrigerate overnight. Spring with Parmesan cheese before serving.

Serving size: 8 to 10
Source: Sandy Lynch (Iroquois, South Dakota) Mom's Favorite Recipes cookbook (published by Gooseberry Patch)

Hello to the kind folks at Foodie Blog Roll!

2009-10-20T00:06:00.002-07:00

Thank you for allowing me to be a part of your web site. My widget is proudly displayed down the right hand side nav bar. Check it out for information on how you, too, can be included.

One of these things is not like the others.

2009-10-17T01:29:00.000-07:00

I know I owe people updates about the kitchen/living room/dining room redesign project, and I also need to respond to some e-mail, too. I promise to do so.

Earlier this week, if you recall, I was set to fly off to Houston for five days. Well, unfortunately for me, I caught a horrid case of the flu. Since I am one of the zillions of uninsured Americans, when I get sick, my "prescription" is always the same: two Tylenol Rapid Release gel tabs every four hours (says so on the bottle), drink plenty of water and juice, take plenty of naps.

For the first three or four days, I ate nothing but saltine crackers and drank nothing but Tropicana Peach Orchard Punch juice. When I regained my sense of smell, I put the juice back and switched over to water. For some odd reason I've been able to keep baked potatoes down, and saltines, and the occasional piece of bread. Haven't tried much else in the way of regular food.

To make up for lack of energy and lack of posts, I bring pictures of our new dining room chandelier. Well, to be honest, they are only manufacturer pictures, nothing from our house yet, because, naturally, the work hasn't yet been scheduled with the workmen. All of that excitement begins next week.

Saints preserve us!

To paraphrase Big and Rich, "Want a little zing in your zing-zang?"

2009-10-11T22:27:00.001-07:00

I stopped off at the high school today to attend Oktoberfest and bought two bottles of wing sauce made by Dad's Roadhouse. These will be holiday gifts (not for me, alas). Click the link for the website and be sure to hit their fan page on Facebook.

GOOD STUFF!

Eaters' Review: Rich & Meaty Chili

2009-10-11T20:03:00.002-07:00

"Write down what you did!"

:)

Yeah, this one's a keeper.

Rich & Meaty Chili

2009-10-11T20:02:00.000-07:00

I got up (slightly) early today and put this together for ChiliFest. Except.. some of the folks invited were not feeling well and others couldn't come for various reasons, so.. Dad really enjoyed the fact that all of the chili was specifically for him.

Ingredients:

1 lb. ground beef
1/2 c. onion, chopped
2 T. butter
2 (15.5 oz) cans kidney beans
2 (15 oz) cans chili beans
4 c. tomatoes, diced
6 oz can tomato paste
2 to 3 t. chili powder
1.5 t. salt
1/2 t. dried oregano
1/4 t. pepper
1 bay leaf
1/8 t. hot pepper sauce
1.5 c. water
1 c. celery, chopped
1 c. green pepper, chopped
Garnish: shredded Cheddar cheese and sour cream

Brown ground beef with onion; drain. Place into a Dutch oven; stir in remaining ingredients. Bring to a boil; reduce heat and simmer for one hour. Cover and simmer for 10 minutes; remove bay leaf before serving. Spoon into serving bowls; garnish with cheese and sour cream.

Source: Sarah Cline, Las Vegas, Nevada (Mom's Favorite Recipes)
Serves: 6-8

And because I can never make a recipe "straight", here's what I did to it:

I doubled the amount of ground beef to two pounds, omitted the kidney beans and chili beans (didn't have any) and substituted one (16 ounce) can of chickpeas (aka Garbanzo beans). Added 8 ounces of tomato sauce. Omitted the dried oregano, hot pepper sauce, bay leaf, celery and green pepper (as Dad doesn't like it spicy, doesn't like celery and I used up the g.p. in something else last week). Simmered for three hours before serving.

Worked out great.

Meat + More Meat + Fruit = A Good Time

2009-10-10T01:01:00.000-07:00

Just in case you live somewhere that was not fifty degrees and raining all.day.long yesterday, I will share with you the best way to enjoy lunch on somebody else's dime.

1. Hop in the car and drive to your favorite Nosh Stop. Ours happens to be a little place called Carlo's Gourmet Pizza. I'd have to say I do not consider the pizza to be gourmet. It does not contain goat cheese or pine nuts or some unprounceable foreign ingredients. It's loaded with meat, cheese and veggies, arrives at your table on a most unpretentious metal tray and the friendly warning, "Careful, now, that's real hot!".
2. Leave your wet hat and coat on the coat rack and check the specials board. HOT apple pie? That sounds good. Peach cobbler? That sounds good too. Say, they've got chili today. That'll be perfect!
3. Listen carefully as your dining companion gives her order. "I'd like a cheeseburger with cheddar cheese, cooked medium.. and fries.. and a bowl of the chili to take home." Be a big copycat. Say, "I'll have what she's having!" and then laugh when they accuse you of idea-snitching. Agree happily in surprise when dining companion says, "Lunch is on me today" because suddenly doesn't that burger smell and taste all the better when someone else is paying? Sure it does.
4. Listen to the garbled chatter wafting over from the bar side of the joint. Sip your coffee and look out the window at the rain washing the bird poop off your car. Enjoy being alive in the world another day. Enjoy having another person to hang out with.
5. Ponder to yourself how you can scam their pie when you get home later. Wait for them to take a nap, yeah!

Life is good. Enjoy it. I do.

Eaters' Review: Gummers Meat Lump

2009-10-04T21:27:00.000-07:00

Our eater was so pleased by tonight's version he asked for two helpings. Hoo-ray! I'm sure he enjoyed the baked potato with Country Crock and cheddar cheese toppings, too.

WTG.

Variations on a Theme: Meat Loaf

2009-10-04T21:25:00.000-07:00

Our meat loaf has the distinct and beloved nickname of Meat Lump. I think it got that name when the binding agent didn't hold together and the result looked less like a loaf and more like a lump.

The original recipe we've used for years, courtesy of Betty Crocker's Cookbook, follows. I will post the revised recipe for Gummers (our affectionate nickname for those who, for whatever reason, are gumming their supper).

Original:

1.5 pounds ground beef
3 slices bread, torn into small pieces
1 egg
1 cup milk
1 small onion, chopped (approx. 1/4 cup)
1 tablespoon Worcestershire sauce
1 teaspoon salt
1/2 teaspoon dry mustard
1/4 teaspoon pepper
1/4 teaspoon rubbed sage
1/8 teaspoon garlic powder
1/2 cup catsup, chili sauce or BBQ sauce

Mix all ingredients except catsup. Spread mixture in ungreased loaf pan or shape into loaf in ungreased rectangular pan. Spoon catsup over top. Bake uncovered in 350 degree oven until done, 1-1.25 hours. Remove from pan.

Servings: 6

__

Gummer Version:

1 pound ground beef (or ground turkey)
1/2 cup potato flakes
Egg substitute equivalent to 1 egg (typically 1/4 cup of Egg Beaters or similar)
1 cup milk
1 teaspoon sea salt
1/2 teaspoon Dijon Mustard
1/4 teaspoon white pepper
1/4 teaspoon sage (I put in more than that.)
1/2 cup canned tomato sauce

Follow directions as listed above, except combine ALL ingredients. Meatloaf will be moist and fall apart easily. It will also not taste spicy. White pepper is great for that.

Enjoy your Meat Lump!

Eaters' Review: Zucchini-Pepper Skillet

2009-10-04T10:53:00.000-07:00

Old Guy Eater, he of the "I don't LIKE Zucchini" statement, grudingly tried ZPS. When I later inquired, he said, "It was pretty good. You couldn't even taste the zucchini in there!"

Okay. It sounds like an insult but really it's praise. Since it's supposed to be a health-conscious thing it's not like I could've breaded it and said, "Here, eat this!".. though that probably would've ensured the item'd get scarfed down immediately.

I asked if he'd ever eat it again. He said "Yes. ... but not real soon, okay?"

Zucchini-Pepper skillet for the win.

Zucchini-Pepper Skillet

2009-10-01T16:36:00.002-07:00

I made an announcement a few moments ago that our first foray into healthier eating would be Zucchini-Pepper Skillet. This was met with a wild look of complete dismay. Undaunted, I read out the ingredients list. Still no excitement. Fine, I said, you have a choice. You can have this or.. yellow squash-pepper skillet.

I was reminded of the famous scene from the film Annie, wherein Carol Burnett as Miss Hannigan (the woman running the orphanage) announces dinner plans. "There will be no hot mush today!" she declares. The orphans scamper around excitedly, cheering. She triumphs, however, in her evilness when she says, "We'll be having COLD mush!" Many groans.

Got to admit. I sometimes feel as though I am seen as a version of Miss Hannigan (although I should like to hope a younger and much nicer looking version) when I say we need to eat healthier foods. My charge agreed that while he wasn't thrilled about the menu option, he would cooperate with me.

Try it, I said. It won't kill you. What I did not say is that the other junk he would far prefer just might.

Ingredients:

1 pound zucchini (about 4 small)
1 onion, thinly sliced [ I will use white.]
1 small green pepper, chopped [Ours will be minced.]
1 clove garlic, crushed [I plan to omit this as Cranky Eater doesn't like it.]
2 table spoons vegetable oil
1 teaspoon salt
1/8 teaspoon pepper
2 tomatoes, cut into wedges [Ours- minced.]

Wash zucchini. Remove stem and blossom ends but do not pare. Cut into 1/4 inch cubes. Cook and stir zucchini and remaining ingredients except tomatoes in 10-inch skillet until heated through. Cover and cook over medium heat, stirring occasionally, until vegetables are crisp-tender, about 5 minutes.

Add tomatoes. Cover and cook over low heat just until tomatoes are heated through, about 3 minutes. Sprinkle with Parmesan cheese if desired.

Source: Betty Crocker's Cookbook
Serves: 4

Remember the Mango Margarita post?

2009-09-30T09:15:00.001-07:00

No?

Okay, click here to check it out.

I will be in Houston next month and will try my best to get over to that place, so I can taste test one and report back.

The things a girl's gotta do for a blog.

:: heavy sigh ::

Update: even better, y'all! It's only two miles away from the lodgings. This trip just gets better and better.

Big Changes at Cookbooks and Good Looks

2009-09-30T09:11:00.000-07:00

We are completely changing the way we eat around here.

No more frozen dinners!
No more vegetables from a can (though, to be fair, those times were few and far between).

I don't know about you all but I am tired of opening a box when I want to eat something. More than half of the ingredients are something I can't pronounce and, if said ingredient didn't come out of a lab somewhere, it's from the unfortunate part of an animal.

Should we really be ingesting that? Heck no.

Additionally, I want to sincerely encourage you to purchase Wild Harvest Organic products, if you can. Friend the company on Facebook, too. They have great nutritional information, recipes and generally healthy living tips. I love 'em.

And no, they didn't pay me to say any of that but if they want to ship some of their cherry juice packets my way I wouldn't say No.

Home.. Home on the Range

2009-09-21T07:46:00.001-07:00

I have my own names for things most of the time. If you say range to me, I do not think something into which you slide uncooked meat.

Be that as it may, the time has come, the Walrus said, to purchase a new range. Which brought up the other ugly phrase : PRICE RANGE.

Bah. The Money Fairy should absolutely come to visit when one wants to re-design the kitchen, don't you think? Mine has not been updated in oodles of years (think twenty) and is screaming for change. Yes, the vegetable wallpaper is original to the house, as is the light fixture, as are many other things. But it needs to go.

And can I just say: Yellow, in my kitchen, will not happen ever again unless I have just been lobotomized. The paint is yellow (by now quite faded), the lino floor is yellow, the wallpaper has a yellow-y tint (in the pattern). It's driving me insane.

I do like my stove (pardon me, my RANGE). However, the door on the right oven broke and, rather than paying to replace it, we're just making gone with the entire apparatus and putting something updated in its' place.

Except.. the money end is acting like a balky cow this week. "Well," he said. "What brand is that? And where do we get it? No... I want to think it over."

Oh, no. The juggernaut that is Jen's Redesign is in motion. You can't toss an objection out in front of it and expect to stop it. You will be crushed against the brickwork into a greasy little stain. Sorry. We're buying a range. We're buying paint and new lighting. We're doing it up right.

Or I will have to stab you to death with one of our sixty year old dinner knives (which we use for spreading butter on toast as that is all they are good for at this moment in time).

Slow, painful death..

..or glorious kitchen.

No-brainer!

2009-09-18T13:57:00.000-07:00

I believe I referenced my new OXO meat thermometer in my last post? Well, last night I did a quick dinner, just cheeseburgers with pre-made beef patties. The box instructions said cook four minutes to each side, which I did, but when I pulled them off the pan to drain the grease.. bloody grease.

Ew.

Naturally I dropped them back on the pan for an additional two minutes each side, using my handy-dandy shiny new cooking gadget. After that, they were perfect.

I realize some people like their meat bloody but to me it's just disgusting. I'd far rather scrape the burnt bits off.

Well done, OXO!

Who gets jazzed up over a meat thermometer?

2009-09-08T21:50:00.003-07:00

I do, that's who!

My meat thermometer, the one we've had since Mom started cooking all those many years ago, finally stopped working properly. Which promptly chucked the dilemma of finding a decent (read: non-budget-busting, non-digital) one straight into my lap.

I didn't want anything too outrageously fancy (expensive), so I opted for this little thing by OXO. Come Thanksgiving, I am going to be all over my turkey breast with it.

Get ready, Tom Turkey.

Recipe Redux

2009-09-03T16:27:00.000-07:00

Tonight is Encore Night. No, not Encore frozen meals but Creamy Tuna Casserole. Mm, I can smell it cooking. Yum-O.

Celestial Seasonings Tea

2009-08-24T22:27:00.000-07:00

I signed up at Celestial Seasonings' (tea) website to render my opinion and read e-mails. Well, they very graciously sent me three full-sized boxes of their tea to road test and review.

As you know, I do not sugar-coat my opinions. Good thing, too, as the United States is apparently running low on sugar these days. Go green, eat green. Put down your cooky, get your tea pot and have a cucumber sandwich.

Back on the eighteenth, here is what transpired:

12:19 pm- First Cup: Raspberry Gardens

Comments from Charlie Baden, the brewmaster at Celestial Seasonings:

"The sweet-tart taste and effervescent aroma of fresh, juicy raspberries provide a bright complement to the smooth blend of authentic green tea and delicate Bai Mu Dan white tea -- one of the rarest and youngest teas -- in this invigorating brew."

My thoughts and observations:

1. As a tea novice, I have no idea of the Ins and Outs of various teas (black, white, green, fruity, whatever) other than they provide health benefit. According to an article on Answers.com, Bai Mu Dan is best brewed using mineral water. Who knew? Like I said, I'm a novice, I used tap water. Tea professionals are probably wincing and I've probably killed a delicate underflavor. Practice in all things! Better add mineral water to my shopping list for next week and try again.

2. This cup has a distinct but subtle aroma, which I appreciate. I hate walking past someone's desk and having their drink assault my senses.

3. Mmm. Drinking my hot tea through a straw. First impression: I'm not really sensing the sweet portion of the sweet-tart combo. Mostly tart. Though not in a bad way. The tea itself seems to provide a hint of flavor more than a wallop, and if that's to your liking, you're in good stead here. I prefer a drink with more robust taste. Although, it may be due to the temperature, too, because I prefer iced tea. I can't tell. Additionally, one tea bag was used.

4. All right! I'm not a natural reader of directions. I much prefer to jump in with both feet and figure things out as I see them. This explains why my tea isn't quite accurate. The box flap points out: "For smooth green tea with a mild, delicate flavor, always start with water that is very hot but not boiling." Secondly, "For Hot Tea by the Cup: Pour freshly heated water over one tea bag. Steep two minutes and remove tea bag. Sweeten if desired." Simple, right? Well, this is modern America. I tossed my tea bag into a mug, poured cold tap water into it and shoved it into the microwave for two minutes. Oh, me. Behind from the very start.

5. I can turn any topic into a reason to shop. See, I am now needful of that fabulous teapot I've been coveting. It's a tea tool! A microwave is not. Okay, fine, I won't be purchasing a $70 LeCreuset tea kettle (yet) but neither will I subject further cups to my brewing ignorance.

6. I have to say, this particular blend is not quite winning me over. Too subtle. Perhaps with mineral water, lemon and a dash of sugar..

Lastly, I adore the quote on the bottom of the box, as it fits my day perfectly:

"If you want to know your past, look into your present conditions. If you want to know your future, look into your present actions." - Buddist Proverb

As it always will do, the day got away from me, the slippery little thing. So I drank cup two of tea tasting before I got my morning groove on. Good thing this has caffeine in it, I really needed a little boost right at that point in time.

Goji Berry Pomegranate.

I wised up and followed directions on the box. Warm the water first, add the tea bag and steep. According to the brewmaster, "juicy pomegranates and the unique, slightly tangy taste of nutritious Himalayan goji berries are a lively addition to our smooth blend of authentic green tea and delicate Bai Mu Dan white tea..". There's that Bai Mu Dan again, hrm.

Waiting for ice cubes to take effect before I can plunge in. You are getting very sleeeee-py. That's for sure.

Further report: GBP tastes rather good while warm, though not so wonderful when iced. The flavor melts away completely as an iced drink. It's another one of the subtle teas (say, that almost sounds like a kitchsy tea house: SubtleTeas, you know what I'm talkin' about) and the pom. flavor was nearly non-existent. Still, I'd recommend it.

Lastly, the third option was their brand new Sleepytime Vanilla, featuring vanilla (of course), lemongrass and other yummy ingredients. This was by far my favorite. More than that, it's the bomb and if I could afford to hoard their entire production of it (leaving the rest of you with none), I TOTALLY WOULD. So there too. But since I can't, you can get a box for yourself and find out how right I am. You're welcome!

Summer Hiatus

2009-08-12T16:13:00.001-07:00

Cookbooks 'N Good Looks

is happily on summer hiatus.

This blog post

is brought to you

by the following fine foods:

BK's Double Whopper with Cheese

BK's Fries

Chili's Grill and Bar Cheesecake

Heinz Ketchup

and

DQ's Blue Raspberry Artic Rush

While we typically fill our stomaches

with more nutricious fare,

it's nice to take a break once in a while

and indulge in "junk" food.

As Kenny Chesney sings in his song "Summertime":

The more things change

The more they stay the same

Don't matter how old you are

When you know what I'm talkin' 'bout

Yeah baby when you got

Two bare feet on the dashboard

Young love and an old Ford

Cheap shades and a tattoo

And a Yoo-Hoo bottle rollin' on the floorboard

Perfect song on the radio

Sing along 'cause it's one we know

It's a smile, it's a kiss

It's a sip of wine, it's summertime

Sweet summertime.

Hope you're enjoying your sweet summertime.

Eater Review: Banana Bread

2009-07-15T16:31:00.001-07:00

Well, it must be good because someone around here likes eating it with ice cream on it.. even for breakfast.

Personally, ice cream at breakfast is a road I cannot travel but hey.. if it gets you through the day.. I'm all for it.

Banana Bread a la Ina Garten

2009-07-14T10:31:00.000-07:00

Usually when I make a banana bread, it sits around after the first day, uneaten. I suspect this is due to my former recipe (from Betty Crocker). Now, typically Miss Betty's Bible is the first place I look for a bread loaf or cake recipe, but this time I think Ina Garten has her beat by a mile.

I was only able to take a few photographs of prep before the camera batteries died.

Ingredients:

1 cup granulated sugar
1 stick unsalted butter
2 large eggs
3 ripe bananas (I used four this time around. Why leave the last one out?)
1 tablespoon milk (Again, that'd be Dean's Low Fat Lactose Free milk)
1 teaspoon ground cinnamon (Organic, no less. :: pats self on the back :: )
2 cups all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt

Preheat your oven to 325. Don't forget to butter your pan. The recipe on the website gave a pan dimension but I used the loaf pan I've had forever. All of our quick breads are shaped like a brick but no one cares because the results are so tasty. Looks aren't everything.

Cream sugar and butter. Add eggs one at a time, beating each thoroughly with a fork afterward.
{Okay, this is where I deviated from the recipe a slight bit. I don't use a mixer, I use bowls, wooden spoons, metal forks and the power of my own two hands. More fun that way, I think, and a little more Laura Ingalls-esque. Which is not to say I don't like a good cooking tool to make life easier, and that brings me to this tip:
Whenever I need to add butter to something, and it tells me to cream it, I just liquefy the frozen stick of butter on high setting in the microwave for two minutes first. [ Via this trick I discovered making Chocolate Cookies instead of Chocolate Chip cookies b/c the chips melted when they hit the molten butter. Tasty, though!]}

Set the sugar, butter and eggs aside.

In a small (second) bowl, mash bananas with a fork. Mix in the milk and cinnamon. Set aside.

Third bowl: Flour, baking powder, baking soda and salt. Mix!

Add the contents of your second bowl (banana, milk and cinnamon) to the contents of your first bowl (sugar, butter, eggs). Stir to combine. Then add the contents of the third bowl, mix just until flour disappears.

Another tip for easy stirring: Add the flour in intervals. This makes it far easier to stir by hand.

Pour batter into pan. Bake sixty to seventy minutes. Remove from oven and place on cooling rack for fifteen minutes.

Source: Ina Garten

Mango Margaritas

2009-07-12T21:56:00.000-07:00

Haven't made these yet but.. soon!

1 cup white tequila
1/2 cup Triple Sec or Cointreau
2 1/2 cups pureed fresh, ripe mangoes (4-5, depending on size)
1/4 fresh lemon juice
1/2 cup fresh lime juice
1/4 fresh orange juice
1 pound crushed ice

Place half the ingredients in the blender (as blender can only hold half a batch at one time) and blend until slushy (not as thick as typical margarita). Add more Triple Sec if mango not fully ripe (I like the way they think). Off-season, use frozen mangoes.

Yield: 4 10 ounce drinks.
Source: Teala's, 3210 West Dallas, Houston, Texas, via TexasMonthly.com

Tazo Tea in a jar

2009-07-11T10:42:00.000-07:00

Tazo in a jar is my favorite beverage. It's right up there with my beloved Pepsi (bad for me) and Naked Juice's Well Being in Mango Madness (excellent for me but rather expensive at $6 a bottle).

ANYWAY.

Today's Tazo, which is oh-so-tasty when chugged icy cold immediately after sweaty yardwork in the hot afternoon sun, is Giant Peach. Oh, man, is this good stuff. However, since I'm a fan of DIY, I'm all about making my own. It's fun to buy it in pretty glass jars with well-designed metal tops. Clean out the bottles/tops, keep 'em around, brew up your own Tazo in the microwave, add apple juice (which usually has the grape and/or pear juices already included), fill your bottle and you're good to go.

13.8 Fl Oz bottle: 40% juice/60% tea. (5.52 ounces of juice, 8.28 ounces of tea)

Have a lot in the icebox for the times your freeloading friends stop in. Provided you can keep yourself from drinking it all, that is.

Important Tip

2009-07-06T15:40:00.000-07:00

On the Krusteaz bars, make sure you spray the pan with no-stick or use a little butter or shortening before you pound the crust into the pan. I didn't. The crust stuck.

:/

Easy Does It: Key Lime Bars (Krusteaz)

2009-07-06T10:16:00.000-07:00

I haven't felt much like baking anything, or, really, cooking anything beyond an omlette this month. However, I don't want our diet to simply disintegrate into bowls of chips, cans of Pepsi and endless sandwiches.
Not only is that nutritionally void but it packs on pounds. I have enough pounds, thanks.

So, I'm cheating today and making key lime bars from a box. Yes, I know. Cheater, cheater, cheeeeeeeeeeeeeeeeeeeeeaterrrrrrrrrrrr!

But I don't feel guilty. This frees up my time for other things.. like reading. And yardwork. Bleagh.

Here is the link for product information, if you're so inclined to pick up a box and claim you slaved over a hot stove making these up. The only items not included are 1/3 cup of water and three eggs. Oh, and powdered sugar to top it (if you like p.s.).

I did, however, make the sun tea for this afternoon. We love sun tea around here and I'm a new convert. It has to be flavored with something, though, because plain tea just doesn't do it for me.

Today's recipe:

2 teabags: Celestial Seasonings Cranberry Apple Zinger
5 teabags: Lipton Green Tea

Steep in a jar of cold water for four to six hours. Remove tea bags, transfer to ice filled pitcher, refrigerate.

Simple!

Enjoy!

Product Review: Fresca Peach Citrus Sparkling Flavored Soda

2009-04-23T18:51:00.000-07:00

Just wanted to take a quick moment to pimp out my new favorite soda.

Fresca is produced by Coca-Cola, International, and for the most part I haven't liked a lot of the product they've rolled out in recent years. 1) The fountain drinks (syrup you get at restaurants) contain MSG, and you can't tell me they don't or that they contain very little because I react immediately to high concentrations, so this is why I am concerned.. and 2) Coke itself has a bitter aftertaste I do not enjoy.

That being said, I was a bit tired of my typical Pepsi/root beer/cream soda and wanted something a little bit different. This soda is really very good. It has a tangy flavor without a lingering aftertaste, is not overwhelming and tastes delicious refrigerated, iced or warm in the can.

Note: if you are a person who, for whatever reason, is not supposed to have grapefruit juice, this is not the right drink for you.

Ingredient information as well as additional flavors available at their website.

Eaters Review: Creamy Tuna Casserole

2009-04-23T10:07:00.000-07:00

Last night I had a guest eater, who had nothing but raves for our main dish. Yes, it was leftovers from the previous evening but he didn't care in the least.

"This is fabulous!" Though, it cracked me up because he warily asked, "Mushrooms?" before agreeing to have some, and when I said, "None!" he said, "Excellent!"

Hungry minds think alike. And then chow down.

Eaters Review: Creamy Tuna Casserole

2009-04-21T23:22:00.000-07:00

Due to ongoing health concerns at our house, dinner was served a full five hours after it was intended to be set out. The dish fared nicely, kept in a warming oven at less than 200 degrees.

Eater #2: "Boy, that's good!"

Granted, Eater #2 hadn't eaten much all day, save M&Ms from a hospital vending machine and half a bottle of water, so I suspect I could've put breadcrumbs and cheese on some roadkill and he would've liked that, too.

If you could manage it, a good thought for Eater #1 would be appreciated. Thanks.

Creamy Tuna Casserole

2009-04-21T10:09:00.000-07:00

Today's dish of excitement and wonder is Creamy Tuna Casserole.

Ingredients:

(8) ounces uncooked noodles [ I bought a package of those wavy noodles, the sort that resemble mini-lasagna noodles. Sauce sticks to 'em a whole lot better.]
(12.5) ounces tuna, drained
(4) ounces sliced mushrooms [ I'll say right now there is no way on this Earth mushrooms are going into, onto or near anything I am supposed to eat, so this ingredient will not be in my dish. I'm going to toss in some different things and see what happens.]
(2) ounces sliced pimientos, drained [ Pimiento are the red bit found at the center of green olives. ]
(1.5) cups dairy sour cream
(3/4) cup milk
(1) teaspoon salt
(1/4) teaspoon pepper
(1/4) cup dry bread crumbs [ I make my own. It's called toast. Cheaper, and I can use the flavor of bread I prefer. ]
(1/4) cup grated Parmesan cheese
(2) tablespoons margarine or butter, melted
Snipped parsley

Cook noodles as directed on the package; drain. Mix noodles, tuna, mushrooms (and this is where I've chosen to add frozen vegetables instead, probably a corn/carrot mix because that's what we like), pimientos, sour cream, milk, salt and pepper in a two quart casserole. For the regular folk among us, that'd be a low baking pan (metal, glass, ceramic, whatever). Mix bread crumbs, cheese and margarine; sprinkle over tuna mix.

Bake unconvered in a 350 degree oven until hot and bubbly (just like the Chef Me. You know it. If it's dried out and crusty, it's like Chef Barnacle and you have only yourself to blame.).. 35-40 minutes. Sprinkle with parsley.

Serving size: 6

Recipe source: Betty Crocker's Cookbook

This never happens to me!!!!

2009-04-13T18:08:00.001-07:00

I had a request for another batch of Banana Muffins. (No, that's not the part that never happens to me.) When I went to gather up all of the ingredients, I had no eggs. How does life get so busy that I had no time to buy more eggs or get myself to the grocery? Dude.

Bacon and Avocado Sandwich Wrap

2009-03-25T19:30:00.000-07:00

This recipe is a wing-it. It is based on an article I read in Midwest Living magazine recommending the use of avocado, bacon and apples in various recipes (though not always together).

Ingredients:

(1) flour fajita
(1) large avocado
(1) Tablespoon lime juice
(2) sliced turkey (or other lunchmeat)
shredded cheese
(1) medium size tomato
(3) slices bacon

Preparation:

1. Heat your fajita according to package directions. I tossed mine into a skillet and let it brown up somewhat on each side. Take it off the skillet and remove it to your plate.

2. Wash your avocado and slice it in half. Discard the pit you find inside. Get a melon baller, scoop out the green flesh, put it in a small dish. Add the tablespoon of lime juice and beat both together until you have a nice blend. Set aside.

3. Cook your bacon according to package directions. If for some reason your bacon fell off the back of a truck (wink, wink), set your stovetop to medium heat. Place the bacon on a skillet or low fry pan for five to eight minutes on one side, depending on the fat content and how crispy you like it. When it is sizzling merrily in the pan and causing your friends and family to faint from hunger, flip it over and repeat. When finished cooking, immediately remove it from heat and transfer to a paper towel to blot off the grease. Don't forget to turn off your burner.

4. Slice your lunchmeat into strips and set aside. Do the same for your tomato.

Assembly:

1. Get a spreader and schmear (yes, I said schmear, deal with it) your avocado over the surface of your fajita. Cover every inch.

2. Down the center portion of the fajita, layer in your sliced lunch meat, the shredded cheese, your bacon strips (torn into pieces if that works out better for you) and the tomato strips.

3. Fold the left side (nearest you) up and over the center portion. Hold in place while pulling the right side (furthest from you) over the left side. Secure with a toothpick, drink swizzle stick, hatpin, whatever you've got lying around your house.

4. Serve with side nosh (we eat Lays potato chips) and a beverage (Fresca Peach Citrus).
5. And, for the love of Pete, take the toothpick out before you try and eat it because it's not my fault if you blind yourself because you didn't. I.told.you.so.

Servings: 1 lucky bastard

Recipe source: Jen's kitchen. You're welcome.

Eaters Review: Banana Muffins

2009-03-15T23:07:00.000-07:00

Sorry for the delay on updates. Life got in the way again. Pesky Life!

Anyway. My eaters have commented no less than six times this week that they are fully enjoying the muffins, and the question "You remember what you did, right?" has been asked often. This question is both funny and topical because it is legend in our family to whip up something truly tasteful, gain the respect of the eaters and then drop the culinary bomb "Oh, sorry, no, you're never getting it this exact way again because I just threw it all together. But I'm happy you liked it!"

A bit cruel, I realize. They were reassured that even though I tinkered with this recipe, I wrote down what I added (vanilla), which proved to be the pivotal ingredient. Who knew?

Banana Muffins

2009-03-09T13:23:00.001-07:00

Do people ever plan to make banana muffins? Mine are never borne of a hankering to eat them. It's always due to a cluster of yellows going soft on my kitchen counter. Maybe you are the same way.

(3/4) cup milk [ I use Dean's Lactose Free Fat Reduced Fat. No icky side effects. ]
(1/2) cup vegetable oil
(1) egg
(2) cups all purpose or whole wheat flour [Note: If using self-rising flour, omit the baking powder and salt.]
(1/3) cup sugar
(3) teaspoons baking powder
(1) teaspoon salt
(2 or 3) medium sized, freckled bananas, sliced
(1) teaspoon vanilla extract [Note: This is not part of the original recipe. I find the original recipe to be somewhat bland without it, so I added it. You, of course, can do what you want.]

Heat oven to 400 degrees.
Grease bottoms only of 12 medium muffin cups, or line with paper baking cups.
Beat milk, oil and egg.
Stir in flour, sugar, baking powder and salt, all at once, just until flour is moist. The batter will still be lumpy at this point.
Stir in banana slices and vanilla.
Using an ice cream scoop, fill each muffin cup two-thirds full.
Bake until golden brown, 18-20 minutes.
Remove to cooling racks.

Servings: 12
Source: Betty Crocker's Cookbook

Altruistic Alert: Send in a Yoplait Yogurt cap and help donate cash.

2009-03-05T10:19:00.000-08:00

I'm sitting here at my computer with today's (late) breakfast, a container of Yoplait Light yogurt in the Apple Turnover flavor. The package says it's high in calcium, which is good for someone like me who almost never drinks enough milk, and vitamins A and D are added. Rock on. Keepin' me healthy and tasting good all at the same time. Which I couldn't necessarily say about an actual apple turnover. All that sugar.

Anyway. The lid caught my eye because the following was printed on the inside:

HELP US RAISE UP TO $275,000 TO FIGHT HUNGER IN AMERICA.

General Mills will donate 10 cents per seal (lid) up to $275,000 to Feeding America for each Pound for Pound Seal (lid) received by 12/31/09.Mail clean seals (lids) to:Pound for Pound ChallengeP.O. Box 40013El Paso, Texas 88540-013

For more information, visit www.PFPChallenge.com
Visit Yoplait at www.yoplait.com

Now, I think that's pretty cool. The lids weigh nothing, it's a piece of thin metal, so even if I gather up a month's worth and mail them at the start of the next month, that won't cost much in postage at all.

If you eat one six ounce yogurt a day for a month, that's 30 lids, give or take, and three dollars donated by Yoplait for this effort.30 x 12 months = 360 lids/ $36.00 a year.275,000/36= 7,638.8 people, yogurt consumers in one year, to make it happen.C'mon, you want to eat a little better and help someone else get their breakfast cereal tomorrow, right? I'm game.

Typically a container of yogurt, when I don't have a coupon, costs sixty cents. On sale, with coupons, it is forty eight cents per container. Breakfast for forty eight cents (excluding tax) is an idea I can get behind.

Think it over. And send your seals to Yoplait. Because it's just cool. Read the Feeding America website while you're enjoying it.

Pout for the camera, baby.

2009-03-04T06:39:00.000-08:00

I realize photography really would help in a cooking blog. At the moment my camera batteries are dead and I can't remember where I left the replacements. Still in my travel bag, probably. In any case, there will eventually be pictures.

Eaters Review: Chopped Turkey Omelet

2009-03-03T11:25:00.001-08:00

E1: "This is delicious! What did you put in here? (Is told.) I almost like this better than having it with salsa in it. What are the little green flecks? (Parsley and thyme.) VERY GOOD."

Am pleased to say Eater #1 ate her entire omelet. Eater #2 had waffles, sausages and fruit (pear and banana slices) for breakfast and therefore missed out on the Omelet extravaganza. He was disappointed. There's always tomorrow.

Chopped Turkey Omelet

2009-03-03T11:13:00.002-08:00

Last holiday we were fortunate to receive a pre-cooked turkey breast from Honeybaked Ham Co. I popped it into the freezer for another time. Well, the time has come! Set the oven to 350 degrees, then slow defrosted for an hour.

For the omelet, here's what I did. Very simple:

- In a medium size frying pan, heat at least three tablespoons of Country Crock margarine (or real butter if you're into that) until the liquid covers the bottom of the pan.
- In a bowl, combine the following:

(2) large eggs, or (1/4) cup of Egg Beaters (or other yolk-less egg product)
(1) cup chopped pre-cooked turkey meat
(2) tablespoons milk
salt
pepper
thyme
parsley

Whisk ingredients until fully mixed, then pour into your prepared pan. Generally this omelet takes about eight minutes to cook. Wait for the surface to lose its glassy (shiny) appearance, then carefully run a spatula along the edges to loosen it from the pan.

At this point, if you like, you can layer in salsa or picante (or cheese or olives or whatever you want), and flip one side over onto the other, which will look like a taco shell. Slide the folded egg onto a plate and you have breakfast.

Mmmmmmmmmm.

Eaters Review: Bacon and Baked Potato Soup

2009-03-02T13:25:00.000-08:00

Eater #1: "This has a wonderful texture to it. I like the sour cream on top, which I blended in. It is nice and thick without being too thick. Some soups are just :: waggles hand :: soup, you know? Too thin, and without substance. The onions give good flavor. I'd have this again. I like how you have something to chew, as well, and the potatoes are nice and soft."

Eater #2: "What's this white stuff on the top? (Is told it's sour cream.) Oh, well, okay. (Is suggested Eater should stir it in.) No, I'm not going to..well, okay."

Jen: "What do you think of the soup, Eater #2?"

E#2: "It's very good. Very filling. One bowl is plenty."

Product Review: Creekview Red Pepper & Cheese Crusty Bread Spread

2009-03-02T11:14:00.000-08:00

In case you don't know me, and I'm wagering you're one of the zillion Internet readers who do not, I have food reaction issues. I react to MSG (which is found under various aliases in MANY pre-packaged foods), and am lactose-intolerant when drinking regular milk and lots of dairy product. I can do cheese or an ice-cream bar without eating a lactose pill but beyond that, it's not pretty.

This being said, I was in my local grocery a couple of weeks ago and a bottle of cheese spread caught my eye. I'm not talking about Kaukauna (though I loved that in my childhood) spread, found in the refrigerated section. This bottle was pretty and found in the poncy food section. You know, those oils, sauces and spreads you're typically meant to spread on a box of twelve dollar crackers from England or elsewhere. The 7 oz. bottle was on sale for $3.50, so, after reading the ingredients, I put one in my cart.

Creekview Red Pepper & Cheese spread is delicious. Hands down. The texture is just right for any sort of bread you want to schmear it on, though I would recommend a crusty bread, like a French or even a nice sub roll. My grocery bakery makes lovely wheat sub rolls, six in a bag for less than two bucks, good deal.

If your guy is not into fancy food, this makes an excellent condiment, too. Layer it on the hot dog bun and toss a brat in there. His taste buds will go nuts.

Ingredients:
Roasted red and cheese-roasted red peppers, ricotta cheese, olive oil, lemon juice, salt and spices.