I made the mac & cheese from yesterdays post, for dinner last night. It was good. It's not the traditional mac & cheese you may be thinking of - I mean, it DOES have pureed butternut squash in it, and although you can barely taste that in the mac & cheese, you CAN taste it. It does give the mac & cheese the traditional & comforting "orange" color though.
I also have to admit that my attempt at making it healthier semi-failed. I added WAY more cheese then I was suppose to. I kept trying the sauce and it just never tasted cheesy enough for me, and we had to actually eat it for dinner, so I had to make sure it was edible. I would say I doubled the amount of cheese & mustard powder that the recipe called for. I have no idea what that does to the health factor, and I'm not going to obsess over it either. It was good, even Ted liked it & is having leftovers for lunch today. I call that a success.
I might make it again, I'm not sure. It was worth a try, that's for sure. If you want to attempt making it I would encourage you the halve the recipe. This recipe makes a 9x13 baking dish of mac & cheese. Unless you love leftovers or your family is huge & you'll eat all of it in one sitting, I would encourage you to save a little $ and just make half. That way if you don't like it then it's not a huge loss. Also, I used fresh butternut squash that was already cubed up for me, but I pureed it in our blender with a little milk so it would blend up nicely.
Showing posts with label recipe. Show all posts
Showing posts with label recipe. Show all posts
Tuesday, January 4, 2011
Monday, January 3, 2011
mac & cheese
I love mac & cheese. Ted loves mac & cheese. There's been plenty of it consumed in our home. My father in law makes the most delicious mac & cheese. I've tried to follow his "recipe" but mine never comes out quite like his... probably because he never makes the exact same m&c twice. He uses whatever cheeses are in the house, which means that the m&c always tastes a little different - but always just as yummy. Anyways... so we love mac & cheese. I even love Kraft, my husband does not. If he's going to eat the "instant" kind, he likes Velveeta.
Well I've decided to make a concious effort to get us eating healthier. One way I've decided to explore is by healthifying comfort foods. I know, it's a scary prospect.
For dinner tonight I will be making Macaroni & 4 Cheeses. I'm definitely aware that it's not going to be my father in laws mac & cheese, but the reviews are promising and I think it's going to be good. I hope, I seriously hope it will be.
Updates later!
p.s. Happy Birthday, Dad!
Well I've decided to make a concious effort to get us eating healthier. One way I've decided to explore is by healthifying comfort foods. I know, it's a scary prospect.
For dinner tonight I will be making Macaroni & 4 Cheeses. I'm definitely aware that it's not going to be my father in laws mac & cheese, but the reviews are promising and I think it's going to be good. I hope, I seriously hope it will be.
Updates later!
p.s. Happy Birthday, Dad!
Tuesday, December 21, 2010
I heart Giada
There are so many reasons I love Giada De Laurentiis. Just one reason is that she always helps me cook up some yummy & easy Italian dishes. This is one of my favorite dishes I make, speaking of which - I really need to make it again. It's warm, comforting, & yummy. Anyways... last night Giada helped me out, again! Yay!
This recipe is going to be hard to link you all to because it's on the Target website, in this section. Just click on "recipes" and you'll find it.
Last night I made her Baked Gnocchi. It was sooo delicious. Even my hubby who didn't think he liked gnocchi, loved it. Here's the recipe:
Baked Gnocchi (courtesy Giada De Laurentiis & Target)
In a medium sauce pan whisk together cream, broth/stock, & flour over medium heat. Continue to whisk for 5 minutes or until the sauce is simmering and thickened. Stir in the salt, pepper & nutmeg. Add the spinach and stir until it's all coated in the sauce. Pour the mixture over gnocchi making sure it's evenly spread out and the gnocchi is covered. Crumble the goat cheese over top, and then finish with the Parmesan cheese. Bake until the top is golden brown & bubbly, or 10 minutes. (I actually cooked ours for 15 minutes to get the desired brownness.)
This dish was nothing short of delicious. Surprisingly it really does have a mac & cheese feel to it, but better. Way better.
This recipe is going to be hard to link you all to because it's on the Target website, in this section. Just click on "recipes" and you'll find it.
Last night I made her Baked Gnocchi. It was sooo delicious. Even my hubby who didn't think he liked gnocchi, loved it. Here's the recipe:
Baked Gnocchi (courtesy Giada De Laurentiis & Target)
- 1 - 17 oz. package potato gnocchi
- 1.5 cups heavy cream
- 1/2 cup chicken stock
- 2 tbls. a-p flour
- 1/4 tsp. salt
- 1/4 tsp. pepper
- 1/8 tsp. nutmeg
- 6 oz. baby spinach (I used fresh)
- 1.5 oz. goat cheese (I used a 5 oz. package of crumbled goat cheese & used all of it. We love cheese.)
- 1/4 cup grated Parmesan cheese
In a medium sauce pan whisk together cream, broth/stock, & flour over medium heat. Continue to whisk for 5 minutes or until the sauce is simmering and thickened. Stir in the salt, pepper & nutmeg. Add the spinach and stir until it's all coated in the sauce. Pour the mixture over gnocchi making sure it's evenly spread out and the gnocchi is covered. Crumble the goat cheese over top, and then finish with the Parmesan cheese. Bake until the top is golden brown & bubbly, or 10 minutes. (I actually cooked ours for 15 minutes to get the desired brownness.)
This dish was nothing short of delicious. Surprisingly it really does have a mac & cheese feel to it, but better. Way better.
Monday, December 20, 2010
it's Christmas! (almost)
Christmas is right around the corner. I'm pretty excited. We set a budget for gifts and I actually stuck to it. Ted's gift is another story, but all the gifts for our families are awesome & in the budget I was aiming for. That made this time of year much less stressful for me. Now it's on to wrapping said gifts - not my favorite activity ever.
This year we're doing a small Christmas dinner with just Ted & me, and my parents. It should be pretty fun and I'm darn excited to cook some yummy food. Here's our menu:
I'm going to be making the beef wellingtons individually instead of one big one because everyone likes their steak done differently. I hope it comes out as yummy as I'm imagining. If all else fails I'm sure the stuffed mushrooms and cracked earth will be awesome.
This year we're doing a small Christmas dinner with just Ted & me, and my parents. It should be pretty fun and I'm darn excited to cook some yummy food. Here's our menu:
- mushrooms stuffed with brie
- spinach salad with warm bacon dressing
- potatoes au gratin
- roasted asparagus
- boeuf en croute (aka beef wellington)
I'm going to be making the beef wellingtons individually instead of one big one because everyone likes their steak done differently. I hope it comes out as yummy as I'm imagining. If all else fails I'm sure the stuffed mushrooms and cracked earth will be awesome.
Friday, November 19, 2010
pie edition
This post is all about the pies I'm making for Thanksgiving. Woo!
Pumpkin Pie - the BEST pumpkin pie, if you ask me. I started making this one a few years ago and now I get regular requests for it every year. I happily oblige. The only difference between the recipe and what I make is that I use graham cracker crust. My mom hates regular pie crust, so I try to make as many pies in graham cracker crusts as I can. I really think the graham cracker crust adds to this recipe to make it even better. Beware: this recipe makes WAY MORE then enough filling for a 9" pie pan. I usually pour any extra into ramekins and we have "pumpkin pie pudding".
Pecan Pie - So, my husband refuses to attend Thanksgiving if there's no pecan pie. This man knew the way to my heart from the beginning. I love pecan pie. I never took a stab at making it until we started dating & I promised I would make him one for Thanksgiving. As you can see, Yes, I make the Karo Syrup Pecan Pie. I needed a fool proof recipe the first time I made it and I figured the Karo recipe was it. It was. It's such a huge hit every time I make it that I just haven't even tried any other recipe. Plus I found out my Grandma makes a mean pecan pie and she's always used that recipe also. If it's good enough for Grandma, it's good enough for me.
Apple Pie - It's no secret in my family that pie dough & I do not get along. The first year a started making holiday pies and attempted to make my own dough, well... it ended with me balling up the dough, hurling it in the trash, and crying. Sad & funny, but true. I'm not even going to lie and say I make my own dough, or not address the issue & let you think I do. I don't. I use this. In the past I've used these. And I'm ok with it, no more tears pie crust. So anyways, the thought of making my first ever Apple Pie with double crust? Terrifying. Which is why I'll be omitting the top crust (it's my kitchen!) and using a simple crunch topping. Doesn't everyone like crunch topping anyways? This recipe has awesome reviews so I'm hoping it's a hit.
It's ok, you can throw virtual stones at me for using pre-made pie crust. I've accepted my short coming and moved on because the pies are still delicious! Just don't tell Grandma.
I'm toying with the idea of making either cookies or a chocolate/marble bundt cake for people who ::gasp:: don't like pie. Who doesn't like pie, by the way?
Pumpkin Pie - the BEST pumpkin pie, if you ask me. I started making this one a few years ago and now I get regular requests for it every year. I happily oblige. The only difference between the recipe and what I make is that I use graham cracker crust. My mom hates regular pie crust, so I try to make as many pies in graham cracker crusts as I can. I really think the graham cracker crust adds to this recipe to make it even better. Beware: this recipe makes WAY MORE then enough filling for a 9" pie pan. I usually pour any extra into ramekins and we have "pumpkin pie pudding".
Pecan Pie - So, my husband refuses to attend Thanksgiving if there's no pecan pie. This man knew the way to my heart from the beginning. I love pecan pie. I never took a stab at making it until we started dating & I promised I would make him one for Thanksgiving. As you can see, Yes, I make the Karo Syrup Pecan Pie. I needed a fool proof recipe the first time I made it and I figured the Karo recipe was it. It was. It's such a huge hit every time I make it that I just haven't even tried any other recipe. Plus I found out my Grandma makes a mean pecan pie and she's always used that recipe also. If it's good enough for Grandma, it's good enough for me.
Apple Pie - It's no secret in my family that pie dough & I do not get along. The first year a started making holiday pies and attempted to make my own dough, well... it ended with me balling up the dough, hurling it in the trash, and crying. Sad & funny, but true. I'm not even going to lie and say I make my own dough, or not address the issue & let you think I do. I don't. I use this. In the past I've used these. And I'm ok with it, no more tears pie crust. So anyways, the thought of making my first ever Apple Pie with double crust? Terrifying. Which is why I'll be omitting the top crust (it's my kitchen!) and using a simple crunch topping. Doesn't everyone like crunch topping anyways? This recipe has awesome reviews so I'm hoping it's a hit.
It's ok, you can throw virtual stones at me for using pre-made pie crust. I've accepted my short coming and moved on because the pies are still delicious! Just don't tell Grandma.
I'm toying with the idea of making either cookies or a chocolate/marble bundt cake for people who ::gasp:: don't like pie. Who doesn't like pie, by the way?
Wednesday, November 17, 2010
lately
There's been lots of cooking going on at our house. There have been several times I've thought "I need to blog about this!" But then the time comes and I have zero inspiration or gumption to follow through. Today, I'm following through despite the fact that it feels like my brain is lugging around cement blocks today.
What have I been reading lately? Nada. It's sad, I know! I'm the kind of person who has to know everything about everything before I can make a decision. It's really a hindrance more than a help. Well I got into this kick where I had to know everything about everything about having babies. So I become completely engulfed in reading baby/labor books. Yes, I had a problem. No, I'm not pregnant. So basically I've read 316545321 baby books and 0 fun books the last few months. I'm actually starting to miss reading just for fun, so hopefully I will start back up soon.
So now back to cooking... there's been lots of it happening at Casa Us.
First things first - dessert. Paula's Loaded Oatmeal Cookies. They are divine. They smell warm, just like an oatmeal cookie should. I didn't use walnuts because lets all be honest - walnuts are the worst nuts. Blech. If you like them then I'm sorry, & you'rewrong allowed your own opinion :) In all honesty, I know I'm weird because I don't like them. I mean - who doesn't like walnuts?! This girl. Back to the cookies - they're amazing & wonderful and probably the best oatmeal cookie you will ever eat. I promise.
I made those cookies after two utter & complete failures at other cookies. I mean, failures that would make Betty Crocker beat me senseless. And I would deserve it. We won't talk anymore about those, though.
Last week I was without any & all inspiration for dinner. I wanted to make this corn & Anaheim pepper thing that my father in law made years ago. I mean, this dish he made was amazing. Everyone loved it, but he hated it so he's never made it since. Unfortunately the store I went to didn't have Anaheim peppers. A few hop, skips, and jumps (in my head) later I walked out of the store with bell peppers. We had left over cooked rice that I knew I wanted to use up. I ended up heating the rice, sauteing the corn with the bell pepper (chopped), also included were garlic & onion. I then combined the sauteed mixture with the heated rice, making it a sort of pilaf-but-not-really thing. I don't even know what you would call it but it was really good, if I do say so myself.
For Thanksgiving this year we are bringing a smoked turkey. Talk about Yum. We had never smoked a turkey before, so obviously a practice turkey was in order. We pick up our bird, thawed it, fought over who was removing the gizzards & neck (I lost), and then brined that sucker. We used the brine recipe from Good Eats Roast Turkey. I mean really... at this point... doesn't everyone brine? If not then you should. If you dread the curse of dry turkey every Thanksgiving, then definitely brine your bird! You'll thank me. I promise.
After the turkey was done brining we rinsed it off & dried it, stuffed it with the aromatics, applied the coating of oil and then applied a light sprinkling of our own dry rub that Ted uses on almost everything he smokes. 6.5 hours later we had the most gorgeous turkey. A couple hours after that, when we finally had time to try it, we discovered we also had the most delicious & moist turkey. We could taste the brine, but not in an overwhelming way, just in a... "that was the perfect compliment to the turkey" way. We were thinking we would inject the turkey while it was cooking, but I'm actually glad we didn't. It absolutely didn't need it! Ted took most of the turkey to his work, where they brought sides & had an impromptu Thanksgiving of their own. He said people were inviting themselves to our Thanksgiving because they loved the turkey so much. So seriously... give it a try.
Ok, well this post has seriously gone on long enough. Yes I have more recipes to share with you - you're going to have to wait until tomorrow.
What have I been reading lately? Nada. It's sad, I know! I'm the kind of person who has to know everything about everything before I can make a decision. It's really a hindrance more than a help. Well I got into this kick where I had to know everything about everything about having babies. So I become completely engulfed in reading baby/labor books. Yes, I had a problem. No, I'm not pregnant. So basically I've read 316545321 baby books and 0 fun books the last few months. I'm actually starting to miss reading just for fun, so hopefully I will start back up soon.
So now back to cooking... there's been lots of it happening at Casa Us.
First things first - dessert. Paula's Loaded Oatmeal Cookies. They are divine. They smell warm, just like an oatmeal cookie should. I didn't use walnuts because lets all be honest - walnuts are the worst nuts. Blech. If you like them then I'm sorry, & you're
I made those cookies after two utter & complete failures at other cookies. I mean, failures that would make Betty Crocker beat me senseless. And I would deserve it. We won't talk anymore about those, though.
Last week I was without any & all inspiration for dinner. I wanted to make this corn & Anaheim pepper thing that my father in law made years ago. I mean, this dish he made was amazing. Everyone loved it, but he hated it so he's never made it since. Unfortunately the store I went to didn't have Anaheim peppers. A few hop, skips, and jumps (in my head) later I walked out of the store with bell peppers. We had left over cooked rice that I knew I wanted to use up. I ended up heating the rice, sauteing the corn with the bell pepper (chopped), also included were garlic & onion. I then combined the sauteed mixture with the heated rice, making it a sort of pilaf-but-not-really thing. I don't even know what you would call it but it was really good, if I do say so myself.
For Thanksgiving this year we are bringing a smoked turkey. Talk about Yum. We had never smoked a turkey before, so obviously a practice turkey was in order. We pick up our bird, thawed it, fought over who was removing the gizzards & neck (I lost), and then brined that sucker. We used the brine recipe from Good Eats Roast Turkey. I mean really... at this point... doesn't everyone brine? If not then you should. If you dread the curse of dry turkey every Thanksgiving, then definitely brine your bird! You'll thank me. I promise.
After the turkey was done brining we rinsed it off & dried it, stuffed it with the aromatics, applied the coating of oil and then applied a light sprinkling of our own dry rub that Ted uses on almost everything he smokes. 6.5 hours later we had the most gorgeous turkey. A couple hours after that, when we finally had time to try it, we discovered we also had the most delicious & moist turkey. We could taste the brine, but not in an overwhelming way, just in a... "that was the perfect compliment to the turkey" way. We were thinking we would inject the turkey while it was cooking, but I'm actually glad we didn't. It absolutely didn't need it! Ted took most of the turkey to his work, where they brought sides & had an impromptu Thanksgiving of their own. He said people were inviting themselves to our Thanksgiving because they loved the turkey so much. So seriously... give it a try.
Ok, well this post has seriously gone on long enough. Yes I have more recipes to share with you - you're going to have to wait until tomorrow.
Sunday, August 8, 2010
homemade protein bars
Does anyone have a fabulous recipe for homemade protein bars? Apparently finding a decent recipe for these, that isn't alarmingly unhealthy, is close to impossible. I mean... if you're going to start off with a bunch of butter or cups of sugar... what's the point??
I did find this recipe and I think I'm going to give them a go. I'm a little wary of how much it's going to cost to buy everything because I don't already own any of the ingredients, but I really want to find a portable and tasty protein to eat for a quick breakfast or afternoon snack.
I did find this recipe and I think I'm going to give them a go. I'm a little wary of how much it's going to cost to buy everything because I don't already own any of the ingredients, but I really want to find a portable and tasty protein to eat for a quick breakfast or afternoon snack.
Tuesday, August 3, 2010
triple chocolate chip cookies
This recipe is inspired/spawned off of the recipe mentioned in this post.
1 stick of butter, melted
3/4 C packed brown sugar
3/4 C sugar
2 large eggs
1 tsp. vanilla extract
2 tbls. brewed coffee
1/3 C cocoa powder
1 tsp. salt (fine)
3/4 tsp. baking soda
1/2 C white chocolate chips
1/2 C chocolate chips (can use milk, dark, whatever you like)
2 C flour
This recipe basically follows the same method as the above referenced recipe also:
Melt butter (I melt mine right in the bowl I mix everything in). For my microwave it takes a stick of right-out-of-the-fridge butter 2 minutes on 50% power to melt fully. Mix in sugars & coffee. Beat in the eggs. Mix in vanilla. I now add the salt & baking soda. Mix in the cocoa powder. Now mix in the flour adding it in these additions - 1 C, 1/2 C, 1/2 C. I add it in these steps because sometimes the dough doesn't need 2 full cups, and sometimes it seems to need a touch more. Add and mix to your own discretion. To scoop out the dough I use a generous tablespoon scoop and bake at 375 for about 9 minutes. Again, baking time may vary oven to oven. I like my cookies soft & chewy.
I also mix all of this by hand with a wooden or large plastic spoon. I'm also a lazy measurer, and these always come out Yum-O. (I'm kind of a "that's close enough" measurer except when it comes to the leavening agent). I also always taste my batter before baking. If it doesn't taste good pre-bake, it's probably not going to taste good baked. E-coli & raw eggs be damned... you won't take my raw cookie dough from me. If you're super concerned or have a compromised immune system then you may want to switch over to pasteurized eggs (or just don't give it the pre-bake taste test - but that would be sad). Better safe then sorry, that's what I say! Except for eating raw cookie dough, safety be damned!
I hope you all try this recipe out. They come out so yummy. The only thing I would change, since I've only made them this way once, is next time I'll add more cocoa powder to really amp up the chocolate flavor. If you aren't a chocolate freak like me then the 1/3 cup will probably be fine, I just enjoy a really rich chocolate flavor.
Happy Eating!
1 stick of butter, melted
3/4 C packed brown sugar
3/4 C sugar
2 large eggs
1 tsp. vanilla extract
2 tbls. brewed coffee
1/3 C cocoa powder
1 tsp. salt (fine)
3/4 tsp. baking soda
1/2 C white chocolate chips
1/2 C chocolate chips (can use milk, dark, whatever you like)
2 C flour
This recipe basically follows the same method as the above referenced recipe also:
Melt butter (I melt mine right in the bowl I mix everything in). For my microwave it takes a stick of right-out-of-the-fridge butter 2 minutes on 50% power to melt fully. Mix in sugars & coffee. Beat in the eggs. Mix in vanilla. I now add the salt & baking soda. Mix in the cocoa powder. Now mix in the flour adding it in these additions - 1 C, 1/2 C, 1/2 C. I add it in these steps because sometimes the dough doesn't need 2 full cups, and sometimes it seems to need a touch more. Add and mix to your own discretion. To scoop out the dough I use a generous tablespoon scoop and bake at 375 for about 9 minutes. Again, baking time may vary oven to oven. I like my cookies soft & chewy.
I also mix all of this by hand with a wooden or large plastic spoon. I'm also a lazy measurer, and these always come out Yum-O. (I'm kind of a "that's close enough" measurer except when it comes to the leavening agent). I also always taste my batter before baking. If it doesn't taste good pre-bake, it's probably not going to taste good baked. E-coli & raw eggs be damned... you won't take my raw cookie dough from me. If you're super concerned or have a compromised immune system then you may want to switch over to pasteurized eggs (or just don't give it the pre-bake taste test - but that would be sad). Better safe then sorry, that's what I say! Except for eating raw cookie dough, safety be damned!
I hope you all try this recipe out. They come out so yummy. The only thing I would change, since I've only made them this way once, is next time I'll add more cocoa powder to really amp up the chocolate flavor. If you aren't a chocolate freak like me then the 1/3 cup will probably be fine, I just enjoy a really rich chocolate flavor.
Happy Eating!
Tuesday, July 27, 2010
tasty Tuesday
Roasting cauliflower in the oven with just a little olive oil, salt & pepper... The cauliflower comes out super tender and so flavorful - a little nutty tasting if you give them enough time to caramelize, which for my oven at 450 degrees F took about 30 minutes. YUM. I've found roasting veggies really concentrates and boosts their flavors, and even picky eaters will like them.
Tuesday, July 6, 2010
this one is a keeper!
http://thepioneerwoman.com/cooking/2010/06/summer-stir-fry/
I briefly mentioned this one in last weeks Tasty Tuesday post. Well I made it last night for dinner & it was so delicious. SO DELICIOUS. Did I mention it was delicious? No. Oh ok, it was so freaking yummy. I could eat it every. single. day.
I will definitely be making this one again. It's fresh, it's light, it's healthy (yeah there's a little butter, it won't kill you or your diet), and it's so quick to make! It's literally chop & cook. I buy my shrimp ready to go, already deveined. I do not devein shrimp... just like I don't take care of the Avenue de Poo in any other animal I eat. :)
Ted even really liked it. I did feel weird about serving a no-carb meal to my burly husband, but he didn't seem to mind. I'm sure tonight's dinner with scalloped potatoes will make up for it. One of the other things I liked about this recipe is that I don't see why you couldn't make it with scallops, mild white fish, or even chicken... if you wanted to get all fancy you could serve it with some yummy lobstah. Mmmm.... lobster. (note to self: must plan a trip to New England soon) I love recipes where once learned they are more of a method with room to play.
Enjoy!
I briefly mentioned this one in last weeks Tasty Tuesday post. Well I made it last night for dinner & it was so delicious. SO DELICIOUS. Did I mention it was delicious? No. Oh ok, it was so freaking yummy. I could eat it every. single. day.
I will definitely be making this one again. It's fresh, it's light, it's healthy (yeah there's a little butter, it won't kill you or your diet), and it's so quick to make! It's literally chop & cook. I buy my shrimp ready to go, already deveined. I do not devein shrimp... just like I don't take care of the Avenue de Poo in any other animal I eat. :)
Ted even really liked it. I did feel weird about serving a no-carb meal to my burly husband, but he didn't seem to mind. I'm sure tonight's dinner with scalloped potatoes will make up for it. One of the other things I liked about this recipe is that I don't see why you couldn't make it with scallops, mild white fish, or even chicken... if you wanted to get all fancy you could serve it with some yummy lobstah. Mmmm.... lobster. (note to self: must plan a trip to New England soon) I love recipes where once learned they are more of a method with room to play.
Enjoy!
Tuesday, June 29, 2010
tasty tuesday
http://thepioneerwoman.com/cooking/2008/08/crispy-yogurt-chicken/
Ooooh Pioneer Woman! How I love thee.
I'll be making this recipe for dinner soon. Probably not tonight since I have a full night of sparkly vampires to get ready for! (Eclipse! Midnight showing baby!) I was feeling in a bit of a cooking slump lately and got a few rec's to check out The Pioneer Woman. I already knew her site & have read so many of her recipes, but I never thought to make any. ??? I don't know, I think I was ignoring them thinking that they were all going to be a bajillion calories.
I also plan on making this beauty soon: http://thepioneerwoman.com/cooking/2010/06/summer-stir-fr
When I actually get off my lazy tookus and make both of these I'll come back & let you all know how they were. I'm hoping they're delicious.
Ooooh Pioneer Woman! How I love thee.
I'll be making this recipe for dinner soon. Probably not tonight since I have a full night of sparkly vampires to get ready for! (Eclipse! Midnight showing baby!) I was feeling in a bit of a cooking slump lately and got a few rec's to check out The Pioneer Woman. I already knew her site & have read so many of her recipes, but I never thought to make any. ??? I don't know, I think I was ignoring them thinking that they were all going to be a bajillion calories.
I also plan on making this beauty soon: http://thepioneerwoman.com/cooking/2010/06/summer-stir-fr
When I actually get off my lazy tookus and make both of these I'll come back & let you all know how they were. I'm hoping they're delicious.
Tuesday, June 22, 2010
tasty tuesday: pasta & cookie edition
I haven't blogged about food much lately... and I love food. The problem is I hate recipes. Almost every time I get all excited about a recipe and buy all the special ingredients and spend the time prepping & making... I'm always underwhelmed with the outcome. Which, of course, makes clean up even more fun. :)
So I'm going to talk about some recent food loves...
A couple years ago I tried baked chicken pastina. It was delicious. Seriously - I love this dish. Only deviation I would make is to add more chicken. I found Giada's calling for only a 1/2 cup was a little... too little.
We eat a lot of pasta because it's so easy. I did not grow up eating Italian food, my dad isn't a big fan so we just didn't eat a lot of it growing up. He's more of a meat & potatoes man. I don't make my own pasta sauce ::gasp:: I know... I know. I just don't have the time and to be perfectly & offensively (to some) honest - I find certain jarred sauces to be just as tasty, especially if you add a few of your own touches. Here are some of mine:
Yesterday I discovered the easiest - and perhaps my favorite - peanut butter cookie recipe EVER. Seriously. Ok, so I love peanut butter cookies. The only thing I don't like about them is their tendency to be crispier than I like. I like soft, chewy, kinda-underbaked cookies. These cookies and perfectly simple and let the peanut butter really shine. LOVE.
1-2-3-4 Peanut Butter Cookies: http://bakeat350.blogspot.com/2008/06/cookies-for-soldiers-part-2_04.html
Make them. Love them. Share them. People will thank you.
So I'm going to talk about some recent food loves...
A couple years ago I tried baked chicken pastina. It was delicious. Seriously - I love this dish. Only deviation I would make is to add more chicken. I found Giada's calling for only a 1/2 cup was a little... too little.
We eat a lot of pasta because it's so easy. I did not grow up eating Italian food, my dad isn't a big fan so we just didn't eat a lot of it growing up. He's more of a meat & potatoes man. I don't make my own pasta sauce ::gasp:: I know... I know. I just don't have the time and to be perfectly & offensively (to some) honest - I find certain jarred sauces to be just as tasty, especially if you add a few of your own touches. Here are some of mine:
- Buy some Italian sausage - mild or hot, it's up to you. Remove the sausage from its casing. I do this as I drop it into the pan/pot. I just break it apart in my hand, and the end product comes out something like cheater-meatballs. Brown up the sausage, throw in a little diced onion & minced garlic and allow to cook until tender. This is a good time to add in any additional dried spices you like. I usually add in some red pepper flakes to get all groovy in the rendered fat & oils. I also deglaze the pan with a 1/4 - 1/3 cup white wine. I use whatever is in the fridge. When every thing is smelling splendid I pour in our jarred sauce of choice. I can't remember the brand, but we buy it at Sam's Club and it's organic (fancy).
- pasta puttanesca - this is another trick up my sleeve. I have made this according to the recipe and it is Yum-O, as Rachael Ray would say. I have also just used some of the ingredients & methods and added our jarred sauce, again. If you use the olives, anchovies, & capers from the recipe then you will get something pretty darn close (and equally as yummy) to the recipe. This is my cheater-puttanesca.
Yesterday I discovered the easiest - and perhaps my favorite - peanut butter cookie recipe EVER. Seriously. Ok, so I love peanut butter cookies. The only thing I don't like about them is their tendency to be crispier than I like. I like soft, chewy, kinda-underbaked cookies. These cookies and perfectly simple and let the peanut butter really shine. LOVE.
1-2-3-4 Peanut Butter Cookies: http://bakeat350.blogspot.com/2008/06/cookies-for-soldiers-part-2_04.html
Make them. Love them. Share them. People will thank you.
Wednesday, June 2, 2010
what's for dinner? & pet-parent fail.
http://www.foodnetwork.com/recipes/coq-au-vin-guine-recipe/index.html
I'm making ^this^ for dinner tonight. It's from Brian Boitano & his What Would Brian Boitano Make? show on the Food Network. Can I just say that I super love that show! He's hilarious, and most of his recipes look delish. Ok, so yes this meal tonight won't be the most healthy thing we've ever eaten - but it just looks so damn good! Plus we got a bottle of red wine at a wedding gift & although Ted will drink red wine, I won't, and he prefers beer to wine 99% of the time. So... I'll cook with it!
Hopefully this will be a successful meal. For some reason I dislike whatever I cook about 2/3 of the time. I don't know why. I suppose I am envisioning the dish to taste a certain way, I look forward to that idea, and then it's different or fails to impress & I hate it. I'm weird.
I'm making ^this^ for dinner tonight. It's from Brian Boitano & his What Would Brian Boitano Make? show on the Food Network. Can I just say that I super love that show! He's hilarious, and most of his recipes look delish. Ok, so yes this meal tonight won't be the most healthy thing we've ever eaten - but it just looks so damn good! Plus we got a bottle of red wine at a wedding gift & although Ted will drink red wine, I won't, and he prefers beer to wine 99% of the time. So... I'll cook with it!
Hopefully this will be a successful meal. For some reason I dislike whatever I cook about 2/3 of the time. I don't know why. I suppose I am envisioning the dish to taste a certain way, I look forward to that idea, and then it's different or fails to impress & I hate it. I'm weird.
..................................
Last week was a rough week with our dog, Nova. He was either bored/frustrated or suffering from separation anxiety. I was told it was one of those by different people. First off, the dogs are confined to the kitchen area during the day. We have one of those baby gate things, so it can be somewhat permanent, but people can still walk through to the kitchen without stepping over a gate. It works out great for our house & needs. Yeah... well Nova is a Lab/Boxer. He likes to run, be crazy, and jump. He recently found out he can jump over the gate. Totally clear the thing like it's no big deal. Then he's out in the rest of the house. By the time we realized what he was doing, I was down six pairs of shoes. Yes, I said six. Gym shoes, casual sneakers, 2 pairs of black flats (one beloved pair -- he almost died), two other pairs of flats I wasn't particularly fond of... but nonetheless they are gone. So the thing is he chewed up ALL of the shoes I wear on a regular basis. Maybe we're slow or something, but we didn't know how he was getting out of the kitchen. Then when we realized he was jumping over the gate, we thought we had it figured out & were in the clear. Notsomuch. We cleared up the living room so he wouldn't have shoes to chew on, so he went into our bedroom and just got shoes from there. Again, I guess it was partly our own fault for not making sure he couldn't get into anything bad... but he's never been a chewer! EVER. I swear, this dog is 1 year old now, and he's never chewed up anything other than his own toys. It's just so weird he's doing it now.
We think he's frustrated from not getting enough exercise. We live in a condo with a very small patio. There's just no where for him to run around at home. Even if we take him for walks, this dog wants to run. He wants to tackle, wrestle, & run. Luckily our loving & gracious parents are allowing us to bring him over to their house(s) a few times a week so he can run out some energy with their dogs. 1x a week he's going to my parents house, 2x a week he's going to Ted's parents, and 1x a week he's going to Doggy Day Camp. I think Bella will enjoy some "alone time" and "quiet time" while Nova is gone during the day.
I forgot to call so he could go to DDC today... I hope our furniture is still intact by the time I get home.
Thursday, May 6, 2010
thankful for bananas
I think I'll jump on the Thankful on Thursday bandwagon...
Right now I am so Thankful for:
- a husband that loves me
- over-ripe bananas that can be made into yumminess
- waking up to sunshine in the morning! because is anything worse than waking up when it's still dark outside?
- my The Office desk calendar. This thing is so worth the $$. I have a nice little chuckle most days before I start working.
- Gold Bond Ultimate Hand Sanitizer Moisturizer. I work in an office, not with with the public or kids, but germs are always a concern. Between bathrooms, keyboards, shared copy/fax machines, office refrigerator door handles, microwave, etc. it's nice to have a hand sanitizer that's also a lotion. I guess some people complained that it smells like oatmeal. I don't have a problem with that, it's not like I'm trying to seduce anyone at work.
- Laser printers
- my mama Awww...
That's right people! Mother's Day is in just a few days. Have you all ordered flowers for The One That Gave You Life? Get on it! What are you waiting for? I really love my mom, she's one of my best friends, & yet every year I think "Why do I only take one day a year to let her know how special she is?" That's something I really need to work on.
I don't know how many of you shop at Costco or Sam's Club... we shop at Sam's Club almost exclusively. Seriously - ever since The Heaven's opened up and Sam's started selling gallons of milk individually - I haven't been to the regular grocery store in a month at least. So we shop in bulk & bargains. One of those bargains are the bananas. It's like $1.32 for a bunch of bananas, and I think the one we picked up had about 10 giant bananas on there. It's like a too good to pass up deal right there. Unfortunately neither one of us loves bananas that much, so now we have 6 super over ripened bananas on our counter. I've been searching for banana recipes so I can use them up, and I wanted something other than banana bread of muffins.
So I came across this recipe and decided to make them. I liked this recipe because it didn't call for shortening... I loathe shortening. Anyways... so I make these cookies. And they're pretty darn tasty - but they are not cookies. Don't be fooled. These are delicious little "banana cakes" if you will. They are sort of flat (although they do puff up when baking) and small like cookies, but they have the consistency of cake. I'm not complaining - I'm just saying. They were good. Really quite good. If you make them just make sure your bananas are good & ripe so the natural banana flavor shines through the cinnamon.
Oh, and... you should have seen the look of horror when I told Ted I was going to make banana cookies. It was pretty funny & even he said they were good after he tried one. Or he was being nice. Whatever, I liked them.
Does anyone have an actual cookie recipe that includes bananas? I still have 4 more sitting there in need of a high calorie home.
Right now I am so Thankful for:
- a husband that loves me
- over-ripe bananas that can be made into yumminess
- waking up to sunshine in the morning! because is anything worse than waking up when it's still dark outside?
- my The Office desk calendar. This thing is so worth the $$. I have a nice little chuckle most days before I start working.
- Gold Bond Ultimate Hand Sanitizer Moisturizer. I work in an office, not with with the public or kids, but germs are always a concern. Between bathrooms, keyboards, shared copy/fax machines, office refrigerator door handles, microwave, etc. it's nice to have a hand sanitizer that's also a lotion. I guess some people complained that it smells like oatmeal. I don't have a problem with that, it's not like I'm trying to seduce anyone at work.
- Laser printers
- my mama Awww...
That's right people! Mother's Day is in just a few days. Have you all ordered flowers for The One That Gave You Life? Get on it! What are you waiting for? I really love my mom, she's one of my best friends, & yet every year I think "Why do I only take one day a year to let her know how special she is?" That's something I really need to work on.
I don't know how many of you shop at Costco or Sam's Club... we shop at Sam's Club almost exclusively. Seriously - ever since The Heaven's opened up and Sam's started selling gallons of milk individually - I haven't been to the regular grocery store in a month at least. So we shop in bulk & bargains. One of those bargains are the bananas. It's like $1.32 for a bunch of bananas, and I think the one we picked up had about 10 giant bananas on there. It's like a too good to pass up deal right there. Unfortunately neither one of us loves bananas that much, so now we have 6 super over ripened bananas on our counter. I've been searching for banana recipes so I can use them up, and I wanted something other than banana bread of muffins.
So I came across this recipe and decided to make them. I liked this recipe because it didn't call for shortening... I loathe shortening. Anyways... so I make these cookies. And they're pretty darn tasty - but they are not cookies. Don't be fooled. These are delicious little "banana cakes" if you will. They are sort of flat (although they do puff up when baking) and small like cookies, but they have the consistency of cake. I'm not complaining - I'm just saying. They were good. Really quite good. If you make them just make sure your bananas are good & ripe so the natural banana flavor shines through the cinnamon.
Oh, and... you should have seen the look of horror when I told Ted I was going to make banana cookies. It was pretty funny & even he said they were good after he tried one. Or he was being nice. Whatever, I liked them.
Does anyone have an actual cookie recipe that includes bananas? I still have 4 more sitting there in need of a high calorie home.
Tuesday, May 4, 2010
chocolate chip cookies
The best chocolate chip cookie recipe: Chocolate Chip Cookies
The best for the following reasons:
- they taste delish - everytime
- they are so simple & quick to whip up - thanks largely to the melting of the butter (read: not having to wait for the butter to be room temp. & the beating and the creaming)
- I made them on Friday and used M&M's because I had no chocolate chips in the house, and they were perfect
In my experience these need 1/4 - 1/2 cup less flour than called for, and they only need to bake for 9 minutes. I like a firm, but slightly under-baked cookie so they are soft & chewy. Yummmm. For the flour, it just depends on how the batter is looking, so I would strongly suggest not dumping the whole amount called for into the mix. I usually pour in 1 cup, then 1/2, then a little more until the desired consistency is reached. I go for a not-too-dry, still sticky, looking batter. Official terminology here people!
So bake, enjoy, share! (or don't, I won't tell.)
The best for the following reasons:
- they taste delish - everytime
- they are so simple & quick to whip up - thanks largely to the melting of the butter (read: not having to wait for the butter to be room temp. & the beating and the creaming)
- I made them on Friday and used M&M's because I had no chocolate chips in the house, and they were perfect
In my experience these need 1/4 - 1/2 cup less flour than called for, and they only need to bake for 9 minutes. I like a firm, but slightly under-baked cookie so they are soft & chewy. Yummmm. For the flour, it just depends on how the batter is looking, so I would strongly suggest not dumping the whole amount called for into the mix. I usually pour in 1 cup, then 1/2, then a little more until the desired consistency is reached. I go for a not-too-dry, still sticky, looking batter. Official terminology here people!
So bake, enjoy, share! (or don't, I won't tell.)
Thursday, April 15, 2010
yum-o
My take: This recipe was super yummy. Really creamy & so flavorful. This recipe is definitely enough for at least 4-6 people, more if it will be served as a side. If you are making this for 2 then you may want to consider halving the recipe... unless you really like leftovers.
Also, not sure if my stove was too hot or what, but I actually had to use 1 cup of white wine because the first half cup I poured in evaporated immediately. Like, there-not-there in the blink of an eye fast, so I stirred in another half cup which was a good thing because I think otherwise the risotto may have turned out a little on the dry side. The recipe calls for 1 1/4 cups of chicken broth, but I didn't want to open another box of broth just for 1/4 cup, so I just added a 1/4 cup of water to make the correct amount.
Also, not sure if my stove was too hot or what, but I actually had to use 1 cup of white wine because the first half cup I poured in evaporated immediately. Like, there-not-there in the blink of an eye fast, so I stirred in another half cup which was a good thing because I think otherwise the risotto may have turned out a little on the dry side. The recipe calls for 1 1/4 cups of chicken broth, but I didn't want to open another box of broth just for 1/4 cup, so I just added a 1/4 cup of water to make the correct amount.
Happy eating! :)
Tuesday, April 13, 2010
dinner
This is a recipe that Ted & I usually make a few times a month. It's so darn yummy just how it is. If you haven't tried spaghetti squash before then you must try it now! It's really delish. Even if you think you don't like squash - you will like this! It's not stringy or mushy like other squashes can be. Spaghetti squash literally looks like something between normal spaghetti noodles and angel hair. It has a wonderful sweetness to it, and doesn't take long to prepare. I know the spaghetti squash in my grocery store has a little sticker on it that tells you how to cook it in the microwave. Personally, I don't like microwaving food at all. But that does come in handy for people who are short on time and want to put together a quick, yummy, & healthy meal. The avocado with this gets a little bit warm and soft when it's mixed into the dish, and it just compliments everything so well.
Variations:
Here are some variations on the dish which we enjoy-
- We grill a chicken breast, slice or dice up, and serve atop the squash. This just makes the whole meal a little more substantial for us.
- I wanted to make this and realized I had no lemon in the house, so we drizzled a little balsamic vinegar on the avocado. Obviously this doesn't serve the purpose of the lemon (keeping the avocado from browning), but it does serve the purpose of the wonderful tartness of the lemon working with the sweetness of the squash.
I will also add that in my experience the lemon only keeps the avocado from browning for a short time. If you plan to take leftovers for lunch then you may want to make sure you eat all of the avocado at dinner unless the brown avocado doesn't bother you.
Subscribe to:
Posts (Atom)
Posts
