Food and Garden Dailies

In Search of the Perfect Mug

2012-01-27T10:42:00.000-08:00

When you have something that works, you don't give it much thought. You count on it to be reliable and serve its purpose. Until it up and dies on you. Sometimes replacing a well-loved product becomes more of a challenge than you expected. So what product did I have and love that up and died? My mug. Yes, a silly mug.

miGo Senja

I'm not asking for much in a mug. I want it to be stainless steel. With a handle. I want to be able to sip out of either side without the beverage dribbling down my shirt. I want it to keep my beverages hot or cold, depending on their starting temperature. I want it to fit in my car's cup holders. I want it to be fairly lightweight, as I tend to walk around with it, and have arthritic hands.

For a few years, I had all that with my miGo Senja mug. I loved that it had a blue lid and handle...I could easily identify my cup when I left it in the break room. When the lid broke I searched high and low to find the same cup. While Aladdin (who makes the miGo line) still makes some of the miGo products, this particular cup is no longer available. Bummer.

EXCELSTEEL 116 DOUBLE WALL MUG

ExcelSteel

So I looked at Target, Waldemart (the store that shall not be named), Fred Meyer. I scoured Amazon, reading reviews. On Amazon I found this cup, the ExcelSteel 116 Double Wall Stainless Coffee Mug with Silicon Handle, which looked identical to my miGo cup. It wasn't made by the same company, but I still had high hopes....they were quickly dashed. The splash guard that covers the lid's openings just spun around, never clicking in place. The drink holes were at awkward angles, making me twist the cup in a weird way to sip my drink. One day I accidentally left this cup behind. I knew as soon as I'd left that I'd left it behind. I didn't go back for it.

stainless steel ✓
handle ✓
no-dribbles down my shirt ✓
easily sip from either side FAIL
temperature control SO-SO
fits in car's cup holders ✓
lightweight ✓
comfortable to hold ✓

Aladdin Hybrid

ALADDIN 16-OUNCE HYBRID TRAVEL MUG
So my search continued. Since I'd been happy with my Aladdin product, I picked up the "Aladdin 16-Ounce Hybrid Travel Mug at a local store. After a few days of liquid dribbling down my shirt, I retired the cup and started scouring Amazon again.

stainless steel ✓
handle ✓
no-dribbles down my shirt FAIL
easily sip from either side ✓
temperature control SO-SO
fits in car's cup holders ✓
lightweight ✓
comfortable to hold SO-SO

THERMOS SIPP 16-OUNCE VACUUM INSULATED TRAVEL MUG

Thermos Sipp

As I was reading the reviews I spotted a mug that I hadn't noticed before: the Thermos Sipp 16-Ounce Vacuum Insulated Travel Mug. The reviews were great...I even read some from former miGo fans who were also on the hunt for the perfect replacement mug. Let me just say...I was (and am) quite impressed. This is a darn good mug.

stainless steel ✓
handle ✓
no-dribbles down my shirt ✓ but....DEPENDS ON HOW IT'S FILLED
easily sip from either side ✓
temperature control ✓ EXCELLENT
fits in car's cup holders ✓
lightweight NOT SO MUCH
comfortable to hold SO-SO

The best part of this mug, is that if you fill it properly, and push down the center lid button, it seals it. You can hold it upside down without a drop leaking. BUT...you have to make sure to only fill it to the lowest line inside the mug before screwing on the lid. If you do that, you're good. Anytime I fill it above the line I have issues of liquid seeping out between the cup and the lid. But this is easily avoidable.

This mug keeps cold drinks cold, and hot drinks hot. Not lukewarm...HOT. I have left it out overnight, and the next morning, there were still large ice cube chunks left in the cup. When I put ice in a mug, it usually melts within an hour or two. Not with this mug.

But, in order to have the vacuum insulated system, the lid is bulky and heavy, adding some heft to the mug. This mug is definitely a keeper, but I'm not sure it will be my daily mug. My hands are arthritic and the weight is an issue. Bummer, because it's a DARN GOOD MUG.

ALADDIN SENJA TRAVEL MUG

****Aladdin Senja****

As I was using my Thermos Sipp mug, somehow I stumbled across the Aladdin Senja Travel Mug. Hmmmm....it looks just like the miGo cup. It's made by the same parent company. Could it be that I'd found my mug again???!!! Still mostly happy with the Sipp mug, I up and bought the Aladdin Senja. I was wary after reading the reviews. Many were happy. But there were some miGo lovers who said that this mug didn't hold a candle to the miGo one. Skeptically I bought it and have been using it for a week now. The only thing that comes to my mind is........YESSSSSSSSSSS!!!!!! FINALLY!!!!!!!!!!!!!!! SO GLAD TO HAVE YOU BACK IN MY LIFE!!!!

I don't notice any differences between this mug and the miGo one. I'm a happy girl.

stainless steel ✓
handle ✓
no-dribbles down my shirt ✓
easily sip from either side ✓
temperature control SO-SO
fits in car's cup holders ✓
lightweight ✓
comfortable to hold ✓

Gardening Inspiration From Pinterest

2012-01-26T14:57:00.000-08:00

January in the Pacific Northwest is dreary. We have rain for days and weeks on end, gloomy grey skies, and we tend to hole up inside the house. Not much gets done on the yard. The weeds are growing...oh, my! The dried up perennials that should have been trimmed in fall, are, well, still needing a trim. The now-shady yard that used to be sunny still needs a total overhaul. And the grass (or is it mostly weeds by now??) in back also probably needs a total overhaul. It's patchy with divots and holes.

I really should get out there and at least work on it 20 minutes a day. Perhaps that will be my goal for February. Other than the patchy grass, I could make a SERIOUS dent in my yard work if I would only get out there for 20 minutes a day. As I'm writing this, that little voice inside my head is screaming, "SO DO IT! MAKE A COMMITMENT AND GET OUT THERE!" OK, I will. 20 minutes a day...10 in front; 10 in back. When those spring bulbs start popping out of the ground, they won't be surrounded by autumn's mess.

So, what have I been doing with the yard? Scanning Pinterest, of course, for inspiration! Here are some of the things I'd like to incorporate in my yard this year:

Love, love, love! I've tried so many kinds of garden markers. I just adore these. Source

I love the wire arch that goes over a path between two garden beds. I might be able to do this in my front, side yard, but I think it would be too busy. Another, even better, spot could be in the back corner of the yard, where I compost. Hmmm...ideas!! Source

Hanging lavender to dry. Great way to dress up a gate too. Source

I have a dozen or so of these short shepherd's hooks, and I have a gazillion mason jars. Oh, yes, I most definitely have hydrangeas! I will be doing this the next time I entertain. Source

Attach a mailbox to the raised beds for garden tool storage. YES! My raised beds would love to have their own little trowels, twine, and pruners stored nearby. Source.


I love this cucumber trellis that shades lettuce. Source.

Red Velvet Cake

2012-01-24T16:20:00.000-08:00

Red Velvet Cake (aka Brian's Red Cake)

The first time I made this recipe was when I was in college. I was dating my now-husband, Brian. I'm pretty sure it was November 11, 1988, because I made it with his sister, Sheila, for his 22nd birthday. We surprised him with it in the middle of the night...at the actual time of his birth. In hindsight, that wasn't the smartest thing to do. But he still married me!

The recipe is an old family original, that has been in his family for several generations. However, when I say "original" you'll see that there's really nothing original about it. As I searched through many online versions of Red Velvet cake, it's a pretty typical recipe. In fact, there are near identical ones to it all over the place. When looking at all the recipes, there was a wide discrepancy regarding the amount of cocoa to use. Some (like this one) use just a couple teaspoons. Others use up to a quarter cup. Though I've tasted many over the years, I stick with making this one, because 1) it's darn good. And, 2) it has a history.

Before 1988, I don't think I'd ever heard of, nor tasted, a Red Velvet cake. I'm thinking that like all classics, it was experiencing a lull, only to be fully revived by a new generation. In fact, for years, I called it "Brian's Red Cake" not even knowing that it was a Red Velvet cake. Silly girl.

Brian's Red Cake

Combine and let stand:
   1 tsp baking soda
     1 tsp vinegar

Cream:
     1 1/2 C sugar
     1/2 C shortening
     2 eggs

Mix in a small, separate bowl. Then add to the sugar mixture:
     2 tsp cocoa
     2 1/2 C cake flour
     1 tsp salt

Add:
     1 tsp vanilla

Mix in the baking soda/vinegar.
Pour into 2 9" pans.
Bake for 30 minutes in a 350 degree oven.
Top with cream cheese frosting.

Cream Cheese Frosting

Blend well:
8 oz softened cream cheese
4 TB softened (NOT melted) butter
2 C powdered sugar
1 tsp real vanilla extract
1/2 tsp lemon extract

How to Compost the Easy Way

2012-01-24T14:27:00.000-08:00

A couple years ago, we started composting our yard waste. Why we waited so long is a mystery. OK, not really. I didn't have the room. When we moved our fence back 3', that left a weird space (4' x 12') behind the shed in a corner of the yard. We could've moved the shed back up against the new fence, but that would've taken a ton of work. Instead I claimed the space as my new composting area!

Back behind the shed, I can fit three composting bins, and a workbench (old desk from the Habitat Restore). I also can stash buckets, bins, and my annual supply of sunflower stems. I had a small stash of paving stones leftover from our patio, and made a nice little path back to and through the compost area. These are slightly raised so I have a non-muddy stepping spot during the fall-winter-spring rains.

For years I was intimidated by composting. I'd read that you needed to have a specific ratio of materials with carbon and nitrogen. You had to turn it. You needed nitrogen boosters. You should get a fancy (and expensive) tumbler. Or you needed to be handy and build a three step wooden structure. Or you had to dig underground and bury it. And then it had to be far away from the house (smells), yet close enough that you actually used it. Oh, and then sometimes rodents would be attracted and build a nest there. No wonder I put off composting for so long.

But once we moved the fence over, I decided to just go for it. I started off by reading Let It Rot: The Gardener's Guide to Composting. With thorough lists of what to compost and what not to compost, nitrogen and carbon levels, and an overview of several composting methods, I felt confident enough to start.

I thought I would choose a barrel that tumbled. But when I looked at the cost (usually well over $100 each), the amount they held, and the space they took up, they were less appealing. Plus, at one of the local gardening centers I learned that they're not as effective in the Pacific Northwest. For at least 2/3 of the year our garden waste is wet. The tumblers, they said, just tossed a big wet lump from side to side, not really mixing it up well. Another reason to save my money.

On its way!

I looked around at garden centers, big box stores, and also at our local compost provider, Greenlands. What appealed to me most was the Earth Machine. I found it at one farm store for about $90, and half the price ($45) at Greenlands. Supposedly, they sell them at cost to encourage composting. I started with one and quickly got a second. 15 months later I purchased my third. And, truth be told, I could easily use a fourth!

At first I followed the composting rules precisely...making sure I had 2/3 brown (carbon) material to 1/3 green (nitrogen) material. I also was good about removing the Earth Machine container to another spot, and regularly using a pitchfork to mix it up before putting it back in the container. I kept it wet, but not too wet. I checked the internal temperature to make sure it was cooking. Yeah, I was the model composter.

Compost after 6 mos.

Then life got in the way, and I became more of a composting slacker. Would I ever get "black gold" this way? I wondered.

Then my friend, Margy, the gardening guru, set my mind at ease. Margy's a seasoned composter who really doesn't follow all the rules. She puts it all in a heap, and simply lets nature take care of the rest. Margy's advice was that "eventually it will all decompose". Whenever I worry about the right mixture, whether it's wet enough (or too wet), whether I've stirred it enough...I let Margy's words come into my head. It might take longer, but it really will rot on its own.

Some tips I've learned after two years of semi lazy composting:

While I'm not nitpicky about the perfect carbon/nitrogen ratios, I do know th
Leaf bag
at I don't have a lot of carbon materials available in the winter/spring. To help balance the compost during these months, I have a dry leaf stash in my shed. During the fall I collect leaves and store them in holey trash bags. I use the same bags year after year. I make sure the leaves are completely dry before putting collecting them, and then make sure the bags have plenty of air holes. This way, I always have plenty of great carbon around.
I also keep a stash of cardboard boxes by my compost bins. I've removed labels, tape, and staples. Rather than recycle, I rip them up a bit and add them to the compost as well.
I don't add anything with grease, meat, or bread. That cuts down on attracting a rodent population. I'm not fond of rodents and in two years have never had a problem.
Sunflower stalks are excellent aerators. As my flowers fade, I colle
Sunflower stalks used to aerate the center of the compost pile
ct every single stalk in a couple 5-10 gallon plastic plant containers (which have drainage holes). As I'm building my compost pile, I push the stalks down through the compost. The stalks dry easily and hollow out, allowing air to flow within the pile. I can never have enough sunflower stalks!
I stopped worrying about having perfect, non-lumpy compost. Who cares if it has a few twiggy elements in it? I could sift those out or wait a bit longer for them to decompose...but I choose not to. I just use it when it's good enough.

Kitchen compost container

While I'm not that picky, I've found that extra woody-twiggy plants take too long to decompose. Examples of this would be many herbs (such as rosemary and oregano). I also don't compost rose branches because the thorns don't break down. The woody/thorny plants go into our yard waste container.
I choose to use a stainless steel kitchen container instead of a ceramic one. When I'm bringing my compost from the kitchen to the outdoors, I'm not always gentle with it. I want something light and I don't have to worry about chipping or cracking. I wash out my container every single time. I used to use the carbon filters, but find that if I'm emptying it regularly (every few days), I don't need the filters.

If you've been putting off composting because you don't know how, remember Margy's words: "Eventually it will all decompose." So, what's stopping you now??

Cloth Napkins and Un-Paper Towels

2012-01-24T13:15:00.000-08:00

Inspiration is all around us, and lately I've been finding a lot of inspiration on Pinterest.com. When I'm asked to describe Pinterest, I tell friends it's like one big on-line visual bookmark that is shared with others. You create your own categories (boards) and "pin" images to your board. When you click on the image, it takes you (hopefully...!) to a blog or website where that image originated.

One of the first things that caught my attention were links to etsy.com stores, where crafters were making "un-paper" towels out of cloth. Some were making them the size of the Bounty Select-a-Size towels, adding snaps to them, and attaching them to a plastic roll so they'd go right on your already-in-place paper towel holder. The idea is that you'd simply rip off a towel from the roll.

I was intrigued by them. I use a LOT of paper towels...at least 10-20 a day. If I'm cooking something messy, it's not unusual for me to go through a half a roll of paper towels. I've tried to break this habit by purchasing flour sack towels, and while they have helped some, it wasn't the right substitute. What I liked about these towels, is that they were small...a finished size of 6" x 11". Just the right size to grab and use once or twice and then launder.

While I appreciate the details and design from the etsy crafters, I knew their designs would need some tweaking on my part. When I wipe down my counters, I don't really want a snap in the way. And when I'm folding laundry, I sure as heck don't want to have to attach all those snaps each time.

So, I simplified the project by making mine a 2-ply cloth, with no snaps. Instead of putting them on a roll, I fold them in half and stack them in a basket. The basket is placed directly underneath my paper towels (still like them for raw chicken!), so that I will grab a cloth towel instead of a paper towel.

I'm proud to say that I've cut down my paper towel usage tremendously. I've been using them for a couple months, and in that time, the same roll of paper Bounty is still in place.

Benefits to this project: I'm creating less waste, saving money, and *gasp!*...I actually like them better!!

I chose to use Birdseye fabric (aka diaper cloth) for both sides because it's an absorbent fabric, and looks just like a little paper towel. Also, being all white, it's easier to bleach out stains if needed.

So how did I make them?

First I bought 5 yards of Birdseye fabric. I wasn't able to find it at Joann's but did find it at our local quilting shop. It was about $3 a yard. From those 5 yards, I was able to make about 28 2-ply towels, with an end cost being about 50¢ per towel. That may seem high, but it's a one-time cost. You may be able to find a better price if you hunt around for sales.
Next, I prewashed the fabric. I'd never used Birdseye fabric before, so I'll let you in on what I learned...it shrinks...a LOT. In fact, it shrunk even more the second time, even though I washed in hot water, and dried on high. So, going forward, I'd recommend washing and drying twice before cutting the fabric.
When the fabric was dry, I ironed it (easier to work with and get more precise cuts), folding it in half length-wise as I ironed.
Once the fabric was ironed, I kept it folded, cutting using a rotary cutter/mat to cut 11 1/2" x 6 1/2" pieces. I cut two at a time so I wouldn't have to match them up later.*
Then I stitched all around, using a 1/4" seam. I left a 2-3" opening on one of the longer sides so I could turn them right side out later.
After stitching, go around again, with a zig-zag stitch to keep the fabric edges from fraying. Or use a serger for steps 5 &6. The Birdseye fabric frays easily.
Turn the towel right side out and gently square up the corners, with a point turner/creaser. Be careful, as it's easy to poke right through the fabric.
Iron flat, making sure to fold in the opening.
Top stitch 1/8" from the outside edge, making sure to close up the opening. That's it...you're done!

*I'd never sewn with Birdseye fabric before, and I learned that it pulls and stretches easily. After measuring and cutting two sets of towels, I'd have to square up my fabric again before continuing on. Otherwise I would've had sets of parallelograms; not rectangles. Even with the constant squaring, accurate measuring, and consistent seam allowances, I don't have perfect rectangles. They're good enough...but not perfect.

I took the project a step further and made everyday napkins as well. For these, I chose a patterned piece of cotton fabric for one side. I kept them exactly the same size. I've wanted to buy/make cloth napkins (and stop the awful paper napkin habit!) but was always put off by the large amounts of fabric used for each napkin. I don't want all that folding each week, and buying all that fabric is pricey. I learned that for everyday use, I really like the 6" x 11" size. On laundry day, I fold them in half and place them in my napkin holder.

For Christmas, I made a napkin set with a holiday print on one side. I didn't get a picture of those, because they're put away. But it was fun to have them!

Thanksgiving/Holiday Meal Plan

2011-11-07T11:36:00.000-08:00

This is anupdate (updated 11/7/11) to my plan that I created several years ago. It's one I'll probably post each November.

Are you looking for some new Thanksgiving recipes? With Thanksgivingapproaching I thought I'd share my Holiday Meal Plan with all of my (tensof???) readers. My hope is that it will help your stress levels if you arepreparing Thanksgiving dinner and all the trimmings for family or friends.These holiday recipes are our family's traditional dishes. Sometimes there's adifferent vegetable or bread, but we pretty much serve the save thing forThanksgiving or Christmas. It might sound boring, but considering we only havethis once or twice a year, it is a meal we look forward to!

TheMenu:

Thanksgivingmorning: Apple Streusel Coffeecake

ThanksgivingDinner: Turkey, Gravy, Mashed Potatoes, Cornbread, Broccoli with Garlic Butterand Cashews, Green Beans with Pecans, Smoky Scalloped Potatoes, SausageStuffing

Dessert: ApplePie

Day AfterThanksgiving: Day After Thanksgiving Turkey Pot Pie

(I can neverdecide between mashed potatoes (easy!) and the scalloped potatoes(scrumptious!), so they're both listed. I don't usually make both, unlessit's a really large crowd.

Thefollowing plan will easily feed 10-12 people with some leftovers. Foradditional people, add another vegetable dish.

Makesure to have on hand:

dried sage
dried thyme
olive oil
dried rosemary
bay leaves
ground marjoram
cayenne pepper
dry mustard
salt
black pepper
cinnamon
apple pie spice
fresh thyme (1 TB)
butter, salted
butter, unsalted
vegetable shortening
sugar
flour
cornmeal
light brown sugar
baking powder
baking soda
canola oil
milk
soy sauce
white wine vinegar
garlic
vanilla
eggs (4)

ShoppingList:

salted cashews (1/3 C)
shelled walnuts (1 C)
pecan halves (1 C)
plain low fat yogurt (16 oz)
Granny Smith apples (6)
broccoli (1 1/2 pounds)
celery (1 C)
onion (2 large)
fresh parsley (1/2 C)
5-10 lbs. baking potatoes (5 pounds if making just one of the potato dishes; 10 pounds if making both)
2 pie crust shells (As a shortcut you can use Pilsbury refrigerated pie crust, or you can make your own)
chicken broth (2 cans)
ground sausage (1 lb)
herb seasoned stuffing mix (8 oz) (or a loaf of bread to make your own)
turkey
1/4-1/2 pound ground soy “sausage”
2 C smoked Gouda cheese
heavy cream (1 1/2 C)
buttermilk (1 1/2 C)

UPTO A WEEK BEFORE

CHOP

1 cup celery

1 cup onion

1/4 cup parsley

Place all 3 ina baggie for Stuffing.

1 large onion

Place in abaggie for Scalloped Potatoes

1 cup celery

1 cup onion

Place both in abaggie for Turkey Potpie.

1 ½ poundsbroccoli, in bite sized pieces

Put in baggiefor Broccoli dish.

3-4 clovesgarlic (whole...don’t chop)

Place in a tinyprep container for Mashed Potatoes.

1 cup walnuts

Put in prepbowl for Coffee Cake.

1/3 cup saltedcashews

Put in baggiefor Broccoli Dish

2 pounds freshgreen beans, wash and trim ends

Put in baggiefor Green Bean Dish.

4 TB shallots

Put in smallprep bowl for Green Bean Dish

3 TB freshparsley

Put in smallprep bowl for Green Bean Dish

SHRED

2 C smokedGouda cheese

Place in baggiefor Scalloped Potatoes

DAYBEFORE

COOK

1 pound groundItalian sausage

1/4-1/2 poundground soy “sausage” (My daughter is vegetarian...so I make some of thestuffing with her "sausage".)

Put in separatebaggies for Stuffing

CHOP

6 cups GrannySmith apples (pie)

2 Granny Smithapples (coffee cake)

Keep apples ina bowl of lemon juice and water, covered in the refrigerator until needed.

PREPARE

12 prep bowlsshown in the chart below (click on it to enlarge)

Apple StreuselCoffeecake: Make the batter and keep it covered and refrigerated in theKitchen Aid mixing bowl. (Quickly beat it in the morning.)

Pie crusts (canbe placed on waxed paper and rolled up in the fridge until needed)

Smoky ScallopedPotatoes: Prepare, cover with foil, refrigerate.

Clean and prepturkey. Put the spice rub under the skin. Cover with foil and place in therefrigerator. (For a detailed look at seasoning the turkey under theskin, check out this post: TURKEY SEASONINGUNDER THE SKIN)

The followingchart is the beauty and brains behind the simplicity of this meal. I set out 11prep bowls (sizes are listed on the chart), and fill them assembly-line stylewith different ingredients. Each bowl is numbered with masking tape so I knowwhen to use it. Once these bowls are filled, most of the work is done!

Ingredients toget out for the assembly bowl line:

dried sage
dried thyme
olive oil
dried rosemary
bay leaves
ground marjoram
salt
black pepper
cinnamon
apple pie spices
butter, salted
butter, unsalted (2 sticks)
vegetable shortening
sugar
flour
cornmeal
light brown sugar
baking powder
baking soda
canola oil
milk
soy sauce
white wine vinegar
garlic
fresh thyme
cayenne pepper
dry mustard

And now, forthe chart. If you click the photo below, the whole chart will be largeenough to view the details.

MORNINGOF

BAKE

Coffee Cake

350 degrees,70-80 minutes (make sure center by cone is done)

PREPARE

Stuffing (cankeep warm in crock pot)

Use wok (smallor large burner)

Put turkey inoven (see time chart).

JUSTBEFORE TURKEY IS DONE

COOK

Peel and boil afew pounds of the potatoes w/garlic for mashed potatoes (You can skip this stepif the Scalloped Potatoes will be enough for your group.)

ASSEMBLEAND PREPARE

Apple Pie

Cornbread

Take ScallopedPotatoes out of the refrigerator.

ONCETURKEY IS OUT OF OVEN

PLACEIN OVEN

425 degrees

Cornbread

Apple Pie

ScallopedPotatoes

COOKSTOVETOP

Broccoliw/Garlic Butter and Cashews (use large stock pot, then skillet on large burner)

Green Beanswith Pecans (use 3 qt. stock pot and steamer)

PREPARE

Gravy

Use medium potand small burner

Mash thepotatoes. Use KA mixer or potato masher. Mash with butter, milk, salt andpepper to taste. Keep warm.

Carve turkeyafter 20-30 minutes of cooling.

Andnow, the recipes:

Broccoliwith Garlic Butter Cashews

1 1/2 poundsfresh broccoli, cut into bite size pieces

1/3 cup butter

1 tablespoonbrown sugar

3 tablespoonssoy sauce

2 teaspoonswhite vinegar

1/4 teaspoonground black pepper

2 clovesgarlic, minced

1/3 cup choppedsalted cashews

Place thebroccoli into a large pot with about 1 inch of water in the bottom. Bring to aboil, and cook for 7 minutes, or until tender but still crisp. Drain, andarrange broccoli on a serving platter.

While thebroccoli is cooking, melt the butter in a small skillet over medium heat. Mixin the brown sugar, soy sauce, vinegar, pepper and garlic. Bring to a boil,then remove from the heat. Mix in the cashews, and pour the sauce over thebroccoli. Serve immediately.*

*It really doestaste best when served immediately. When it's re-heated, the broccoli gets alittle too mushy. So, I recommend only cooking the amount of broccoli yourfamily will be eating at one sitting. You can reserve some of the marinade/cashewsfor another day when youcan quickly steam some fresh broccoli.

GreenBeans with Pecans (SanFrancisco Encore)

Prep ahead oftime:

-wash and trim2 pounds of fresh green beans

-mince 4 TB ofshallots

-mince 3 TB offresh parsley

Steam untiljust tender, but still firm:

2 pounds offresh green beans

In a skillet,saute until softened:

3 TB butter

4 TB mincedshallots

Add, and brownlightly:

1 C pecanhalves

Stir in:

beans

3 TB mincedfresh parsley

Toss to coatand heat thoroughly. Season to taste with salt and pepper.

Cornbread

Preheat oven to425 degrees. Grease 8 x 8 x 2" baking dish.

Mix together:

1 C siftedflour

2 TB sugar

3 tsp bakingpowder

½ tsp salt

1 C cornmeal

Make adepression in the center of the dry ingredients and lightly beat:

1 egg

Add to thecenter mixture:

1/4 C canolaoil

1 C milk

Stir dry andwet ingredients together until the flour mixture is moistened.

Bake 20-25minutes or until golden brown on top.

TurkeyGravy

Pour offdrippings from roastingpan.

Add to a pot:

3 TB drippings

Add, and stirto make a paste:

3 TB flour

Gradually stirin:

1 ½ C condensedchicken broth, undiluted

½ tsp salt

1/8 tsp pepper

1 tsp coarselychopped fresh marjoram leaves OR

½ tsp driedmarjoram leaves

Bring to aboil, stirring. Mixture will be thickened and smooth. Simmer, stirring, 1minute

Makes 1 ½cups.

SausageStuffing

In largeskillet, saute:

1 lb sausage

Drain any fatand add:

1 C choppedcelery

1 C choppedonion

1/4 C choppedparsley

Saute for 8-10minutes.

In large stovetop pot, combine

1 pkg (8 oz)herb-seasoned stuffing mix (or dried bread chunks from a good artisan bread)

½ tsp salt

1/4 tsp pepper

Toss to mixwell.

Add:

1 C chickenbroth

sausage mixture

Toss lightly.

AppleStreusel Coffeecake

Streusel (Inbowl #3)

1 3/4 C packedlight brown sugar

3/4 C allpurpose flour

1 stick (1/2 C)cold butter, cut in small pieces

2 tsp cinnamon

1 C walnuts,coarsely chopped

In a mediumsize bowl, stir everything (except the walnuts) together with fingertips untilcrumbly and butter is completely incorporated. Stir in walnuts.

Cake (Dryingredients in bowl #4)

3 1/4 C allpurpose flour

1 ½ tsp bakingpowder

3/4 tsp bakingsoda

1 ½ sticks (3/4C) butter or margarine (not spread), at room temperature

1 1/4 C sugar

3 large eggs

2 tsp vanilla

1- 16 ozcontainer plain low-fat yogurt

2 Granny Smithapples, peeled, cored, and diced into ½” pieces (apples are in therefrigerator, diced)

Mix flour,baking powder, and baking soda in a small bowl. Beat butter and sugar in alarge bowl with electric mixer until fluffy, about 2 minutes. Beat in eggs oneat a time, beating well after each. Beat in vanilla and yogurt. With mixer onlow speed, beat in flour mixture.

Grease (andflour) the Pampered Chef bundt pan EXTREMELY well with butter (not Pam) ormargarine.

Spoon 3 cupsbatter into pan, spread evenly.

Sprinkle with1/4 cup of the streusel, the apples, and then ½ cup of the streusel.

Spoon onremaining batter and spread evenly, then add the nuts.

Sprinkle withremaining streusel, pressing down lightly so it sticks to the batter.

Heat oven to350 degrees. Bake 60-70 minutes or until a pick inserted in cake comes outclean. Cool on wire rack 15 minutes. Place cookie sheet over pan and carefullyinvert both. Remove pan and cool completely.

The most“undone” part of the cake is in the middle around the cone.

Serves 16. Perserving: 462 calories, 7 g pro, 63 g car, 21 g fat, 80 mg chol with butter, 41mg chol with margarine, 291 mg sod. Exchanges: 2 1/4 starch/bread, 2 fruit, 4fat.

OldFashioned Apple Pie

Preheat oven to425 degrees.

Slice:

6 C tart apples(Granny Smith/about 4 apples or 2 lbs)

Combine:

1 C sugar

1 tsp apple piespice*

1/4 C flour

dash salt

Add slicedapples, lightly toss.

2 pie crustshells (or make homemade crust listed below)

Fill one piecrust and add the other on top. Seal edges and slit the top shell.

Bake 45-50minutes or until the crust is golden brown.

TheBest Pie Dough (Cook'sIllustrated)

Double Crust10-inch Regular or 9-inch Deep-Dish

When rollingout the dough, roll to a thickness of about 1/8-inch thick (about the thicknessof two quarters).

For adouble-crust 10-inch regular pie

2 1/2 cupsunbleached all-purpose flour

1 teaspoontable salt

2 tablespoonsgranulated sugar

13 tablespoonsunsalted butter, cold, cut into 1/4-inch pieces

7 tablespoonsvegetable shortening, chilled

4 - 5tablespoons ice water

1. Mix flour,salt and sugar in food processor fitted with steel blade. Scatter butter piecesover flour mixture, tossing to coat butter with some flour. cut butter intoflour with five 1-second pulses. Add shortening and continue cutting in untilflour is pale yellow and resembles coarse cornmeal with butter bits no largerthan small peas, about four more 1-second pulses. Turn mixture into mediumbowl.

2. Sprinkle 4tablespoons of ice water over mixture. With blade of rubber spatula, usefolding motion to mix. Press down on dough with broad side of spatula untildough sticks together, adding up to 1 tablespoon more ice water if dough willnot come together. Shape dough into two balls with your hands, one slightlylarger than the other. Flatten into 4-inch-wide disks. Dust lightly with flour,wrap in plastic, and refrigerate for 30 minutes before rolling.

Time andtemperature: I started the pie out at 425 degrees. Once the crust was nicelybrowned, I turned down the oven to 350 degrees. The result wasdelicious! I didn't have to use the pesky torn foil pieces around the edge ofmy pie (you know...to keep the edges from burning). Next time I might brush alittle water or egg over the raw upper crust and sprinkle on a dusting ofcinnamon and sugar.

A handy trick:I had trouble lifting the bottom crust up and placing it in the pie pan. Itkept breaking apart. So, I rolled it out on a Tupperware pastry sheet I own,set the pie pan (upside down) centered on the crust, and with the help of myhusband, carefully flipped the pan/crust/pastry sheet. The crust landed niceand neat right in the pie pan!

LumpyGarlic Mashed Potatoes

Wash and scrub15-20 potatoes.

You can peelthem, or leave the skins on. (I often peel about a third of them, as I like theskins.

Cut potatoesinto fourths. )

Place intolarge stockpots, filling with water (but not too much...or it will boil over).

Add a clove ofgarlic into each pot of potatoes.

Boil until youcan pierce the largest potato chunk with a fork.

Drain thepotatoes.

Put thepotatoes back in the pot, or in a large bowl.

Add, to taste,milk, salt, pepper, and butter.

Mash with apotato masher.

Serve hot!

Turkey

* The USDA doesnot recommend cooking turkey in an oven set lower than 325 degrees F.

* Place yourturkey or turkey breast on a rack in a shallow roasting pan.

* For optimumsafety, stuffing a turkey is not recommended. For more even cooking, it isrecommended you cook your stuffing outside the bird in a casserole. Use a foodthermometer to check the internal temperature of the stuffing. The stuffingmust reach a safe minimum internal temperature of 165 degrees F.

* If you chooseto stuff your turkey, the ingredients can be prepared ahead of time; however,keep wet and dry ingredients separate. Chill all of the wet ingredients(butter/margarine, cooked celery and onions, broth, etc.). Mix wet and dryingredients just before filling the turkey cavities. Fill the cavities loosely.Cook the turkey immediately. Use a food thermometer to make sure the center ofthe stuffing reaches a safe minimum internal temperature of 165 degrees F.

* A wholeturkey is safe when cooked to a minimum internal temperature of 165 degrees Fas measured with a food thermometer. Check the internal temperature in theinnermost part of the thigh and wing and the thickest part of the breast. Forreasons of personal preference, consumers may choose to cook turkey to highertemperatures.

* If yourturkey has a "pop-up" temperature indicator, it is recommended thatyou also check the internal temperature of the turkey in the innermost part ofthe thigh and wing and the thickest part of the breast with a food thermometer.The minimum internal temperature should reach 165 degrees F for safety.

* For quality,let the turkey stand for 20 minutes before carving to allow juices to set. Theturkey will carve more easily.

* Remove allstuffing from the turkey cavities.

Timetablesfor Turkey Roasting

(325 degrees Foven temperature)

These times areapproximate and should always be used in conjunction with a properly placedthermometer.

Unstuffed

4 to 8 pounds(breast) 1½ to 3¼ hours

8 to 12 pounds2 3/4 to 3 hours

12 to 14 pounds3 to 3 3/4 hours

14 to 18 pounds3 3/4 to 4 1/4 hours

18 to 20 pounds4 1/4 to 4 ½ hours

20 to 24 pounds4 ½ to 5 hours

Stuffed

4 to 6 pounds(breast) Not usually applicable

6 to 8 pounds(breast) 2½ to 3½ hours

8 to 12 pounds3 to 3 ½ hours

12 to 14 pounds3 ½ to 4 hours

14 to 18 pounds4 to 4 1/4 hours

18 to 20 pounds4 1/4 to 4 3/4 hours

20 to 24 pounds4 3/4 to 5 1/4 hours

-Tuck wing tipsunder the shoulders of the bird for more even cooking. This is referred to as"akimbo."

-Add ½ cup ofwater to the bottom of the pan.

-If yourroasting pan does not have a lid, you may place a tent of heavy-duty aluminumfoil over the turkey for the first 1 to 1 ½ hours. This allows for maximum heatcirculation, keeps the turkey moist, and reduces oven splatter. To preventoverbrowning, foil may also be placed over the turkey after it reaches the desiredcolor.

-If using anoven-proof food thermometer, place it in the turkey at the start of the cookingcycle. It will allow you to check the internal temperature of the turkey whileit is cooking. For turkey breasts, place thermometer in the thickest part. Forwhole turkeys, place in the thickest part of the inner thigh. Once the thighhas reached 165 degrees F, check the wing and the thickest part of the breastto ensure the turkey has reached a safe minimum internal temperature of 165degrees F throughout the product.

Day AfterThanksgiving Turkey Pot Pie

In a bowl,combine:

1-2 C shredded/chopped turkey meat

1 C choppedcelery*1 C chopped onion*

1-2 C stuffing

1 C gravy

*You can sautethese in a little butter if you like. Sometimes I do, sometimes I don't!

Line apie pan (I swear by the Pampered Chef stoneware ones...they do not producesoggy bottomed crusts!!) with one pie crust. Fill with the above contents.Place a second pie crust over the top, sealing the edges. Decorate as desired.(I used a turkey shaped cookie cutter to cut out all thoselittle turkeys around the edges. Just wet the bottom of the dough piece with alittle water so it will stick to the crust.) Put a few slits in the top crustso steam can escape.

Bake at 375degrees for 30-40 minutes (until the crust is golden).

Let the pot piecool and set for about 15 minutes before cutting into it.

For thecrust...I use the same crust recipe that was used for the apple pie. So, ifyou're making crusts, just double that recipe.

SmokyScalloped Potatoes

(Cook'sIllustrated)

Move over, mashed potatoes—we love this recipe for an alternativeholiday potato side dish. Buttermilk and smoked Gouda give this casserole itsrich flavor and creamy consistency, so we don’t recommend substituting theseingredients. Here’s what else we discovered:

* Adding a pinch of baking soda to the potatoes as they cook helpsto tenderize them without leaving any residual taste.

* This dish can be made ahead of time and refrigerated for up to24 hours.

Serves 8 or more

4 tablespoons unsalted butter*

1 large onion, minced

4 garlic cloves, minced (Cook's Illustrated)

4 teaspoons dry mustard

1 tablespoons minced fresh thyme leaves

2 1/2 teaspoons salt

1/2 teaspoon cayenne pepper

5 pounds russet potatoes, peeled and sliced thin**

1 1/2 cups heavy cream

1 1/2 cups buttermilk

1/4 teaspoon baking soda

2 cups shredded smoked Gouda cheese

1. Adjust oven rack to middle position and heat oven to 425degrees. Melt butter in Dutch oven over medium-high heat. Add onion and cookuntil softened, about 5 minutes. Add garlic, mustard, thyme, salt, and cayenneand cook until fragrant, about 30 seconds. Stir in potatoes, cream, buttermilk,and baking soda and bring to simmer. Reduce heat to medium-low, cover, and cookuntil potatoes are almost tender, about 15 minutes. Stir in cheese and transfermixture to 13 by 9-inch baking dish.

2. Bake until cream is bubbling around edges and top is goldenbrown, about 15 minutes. Cool 10 minutes before serving.

MakeAhead: The casserole can be prepared through step 1 and refrigerated for up to24 hours. When ready to bake, cover with foil and bake in 400-degree oven untilhot and bubbly, about 40 minutes. Remove foil and continue cooking until top isgolden brown, about 30 minutes.

* I always have unsalted on hand, but with allmy holiday cooking, I ran out. I made it with salted butter and it cameout just fine. But if you have the unsalted on hand, I'd use that.

Tofurky

We also make a Tofurky roast each year, as we have some vegetarians in the family. We've found that one roast can be cut in half (as soon as you buy it at the store). Cook up half hte loaf for Thanksgiving, and the other half for Christmas.

Easy Meat Lasagna with Hearty Tomato-Meat Sauce

2011-04-05T19:46:00.000-07:00

While lasagna is pretty darn simple to make, it seems mine always were just so-so. It was a meal I made without a recipe (one of the few) but it wasn't anything special. So, wanting a knock-your-socks-off lasagna, I turned to Cook's Illustrated. As usual, they've figured out how to do it right. This was DELICIOUS.

Easy Meat Lasagna with Hearty Tomato-Meat Sauce
(Cook's Illustrated)

Meat Sauce

In a dutch oven (I use a 5 qt. one for a single batch, or a 7 qt. one for a double), heat up:
     1 TB olive oil

Add and stir until softened (about 2 minutes):
     1 finely chopped medium onion

Add and stir until fragrant (about 30 seconds):
   6 minced medium garlic cloves

Add, stir, and cook about 4 minutes:
     1 pound mixture of ground beef, pork, or veal (I used 1/2 lb. ground beef and 1/2 pound     ground pork)
     1/2 tsp salt
     1/2 tsp pepper

Add, stir, and bring to a simmer:
     1/4 C heavy cream
Cook until the liquid evaporates and just the fat is left (about 4 minutes).

Add, stir, and cook for about 3 more minutes:
     1 28 oz can tomato puree
     1 28 oz can diced tomatoes, drained

Set sauce aside.

Cheeses

Get out 1 small bowl, 1 medium bowl, and 1 large bowl.

Fill the small bowl with:
     1/4 C grated Parmesan cheese

Fill the medium bowl with:
     1 lb. shredded Mozzarella cheese

Fill the large bowl with:
     1 C grated Parmesan cheese
   15 oz whole-milk or part-skim ricotta cheese (I used part-skim)
     1 slightly beaten egg
     1/2 C chopped fresh basil
     1/2 tsp salt
   1/2 tsp pepper
Mix together until creamy.

Have on hand:
     12 no-boil lasagna noodles from an 8 or 9 oz pack (I used Ronzoni brand)

Assemble Lasagna

Preheat oven to 375 degrees.

Spread 1/4 C of the meat sauce over the bottom of a 9 x 13" baking dish.

Place 3 of the noodles on top of the sauce for the first layer. Spread blobs of ricotta cheese mixture across the noodles (about 3-4 TB per noodle). Sprinkle some mozzarella on top of the ricotta (about 1 1/3 C per layer).    Spoon 1 1/2 C of the meat sauce over the cheeses, spreading evenly.

Repeat the layering process. On top of the last three noodles, spread any remaining sauce, sprinkle with 1 1/3 C mozzarella, and then top with the 1/4 C of Parmesan in the small bowl.

Lightly spray a piece of foil with cooking spray and cover.

Cook, covered, for 15 minutes. Remove foil, and continue cooking for about 25 minutes, until the cheese is a spotty brown and the sauce is bubbling.

Cool for 10 minutes before serving.

Freezing: This freezes well.   Line your baking dish with foil, and prepare the lasagna. Freeze the baking dish until the lasagna is frozen solid (overnight is great). Remove the foil "package" from the dish, and wrap in heavy duty foil or vacuum pack with a FoodSaver.    To re-heat, remove the lasagna from the extra foil or the FoodSaver bag. Place it back in the 9 x 13" pan and allow to defrost.    Follow the cooking directions above.

Project Simplify Week 4: Cleaning out the Pantry and Fridge

2011-03-28T18:22:00.000-07:00

For the past few weeks I've been participating in an on-line challenge. It's from Simple Mom and we're just starting week 4. Each Monday, for five weeks, a challenge is announced. This week's challenge is to clean out the fridge and pantry. Past weeks' challenges have been cleaning out closets and dressers, getting control of the paper clutter, and organizing kids' toys and clothing.

Every Monday I enjoy getting on-line to check out the new challenge. Most folks are putting their before/after pics and stories on their blogs. Since this challenge is directly related to the kitchen, I'll post this week's results as well.

We have two refrigerator/freezers and one upright freezer. And a pantry. Thankfully my upright freezer is brand-spanking new and organized to the hilt. Same with the top freezer space in the garage. The outside fridge needs some major wipe downs. It does get neglected. I thought the inside fridge was in pretty good shape. Oh, no. I was dreadfully wrong. Lots of gunk stuck to the shelves. Outdated dressings. A few leftover containers past their prime. And then...the dusty guk behind the vent. Oh, my.

My pantry is in decent shape. But I've strayed from putting my dry goods in Tupperware Modular Mates containers lately. I've been meaning to get back on track with that, so I'm thankful for the challenge. I will be the first to admit I'm a bit compulsive about sealing all my cereals and snacks and flour, etc. in Tupperware. But...it has saved me a ton of $$ when we've had critter infestations. Yeah, that's the stuff no one wants to talk about. But as clean as our kitchen is, we've been attacked by some sort of weird bug that multiplied (South Carolina), ants (South Carolina and Oregon), and mice (Oregon). The first time we threw out hundreds of dollars of food because of bugs. When Tupperware had a 50% off sale on Modular Mates I became a consultant and bought a bunch!

Anyhow...back to the challenge. Here are my before pics. I DID get my kitchen freezer/fridge completed so I have some after shots as well. I'll post more as I progress with the challenge.

Want to join in? Start this week with the fridge/freezer and pantry. Then check in next Monday to see the final challenge.

Kitchen Freezer:

Kitchen Fridge Door:

(Look! All the mustards are together! Salad dressings too!)

Kitchen Fridge:

(I know it looks a bit sparse! I purposely chose to do this task before a big grocery trip.)

Left Wall of Pantry:

(All before)

Pantry Shelves (Before):

Pantry Shelves (After Pics): COMING SOON!

Creamy Baked Four-Cheese Pasta

2011-03-24T17:06:00.000-07:00

It's no secret that I'm a huge fan of Cook's Illustrated. My husband is a fan of pasta and cheese. I mean, what's not to like? On one of my busy nights, he took control of shopping and dinner and treated the family to this cheesy pasta dish. Definitely a crowd pleaser!! And, oh, so simple.

Creamy Baked Four-Cheese Pasta
(Cook's Illustrated)

Topping

In a food processor, process with the steel blade until coursely ground:
     4 slices white sandwich bread, torn up
     2 TB melted unsalted butter

Toss with
     1/4 C grated Parmesan cheese

Set aside.

Pasta and Cheese

Heat the oven to 500 degrees.

Cook until al dente:
     1 lb penne pasta
When finished, drain, return to poss and toss with:
     1 TB olive oil

Melt:
     2 tsp unsalted butter

Add to the butter, stirring until golden, about a minute
   2 tsp all-purpose flour

Whisk in and bring to a simmer:
     2 C heavy cream
Whisk frequently until it's thickened.

Remove from heat and add:
   1/4 tsp salt
     1/4 tsp pepper
Cover to keep warm.

Combine in a large bowl:
     4 oz shredded fontina cheese (about 1 1/3 C)
     3 oz crumbled Gorgonzola cheese (about 3/4 C)
     1 oz grated Pecorino Romano cheese (about 1/2 C)
     1/2 oz grated Parmesan cheese (about 1/4 C)

Add the cooked pasta to the cheese and pour in the hot creamy mixture. Cover and let sit for three minutes. Remove cover and mix until the cheeses are melted and all ingredients are combined. Place in a 9 x 13" baking dish, and sprinkle with the bread topping. Bake until the topping is golden brown, about 5-10 minutes. Serve immediately.

Variations:

1) Add a 14.5 oz. can of drained, diced tomatoes to the pasta when you add the creamy mixture.    Add 1/4 C chopped fresh basil just before you put it in the baking dish.

2) Skip the salt and instead add 4 oz chopped prosciutto and 1 C frozen peas to the pasta when you add the creamy mixture.

Chicken Cordon Bleu

2011-03-22T10:06:00.000-07:00

A few years ago I purchased the cookbook, Don't Panic- Dinner's in the Freezer, which had some pretty decent reviews. I liked the variety of the recipes as well as the format. The recipe page features a simple chart for a single batch, x3, x6, or x9....perfect for large batch cooking. Not too long ago, a companion book came out, Don't Panic- More Dinner's in the Freezer. Some good reviews led me to purchase that as well. (I know, I know....there are too many cookbooks to begin with in our home!!). This book's been sitting up on the shelf, getting ignored as I pass it by for Cook's Illustrated recipes. Poor thing! A few weeks ago, I dusted it off and tried the first recipe.

The Chicken Cordon Bleu was pretty darn good. Simple flavors, easy to make.

Chicken Cordon Bleu
(Don't Panic- More Dinner's in the Freezer)

Yield: 4 servings

Fill one shallow bowl/dish with:
      1/2 C flour
     1 TB paprika

Fill one shallow bowl/dish with:
     1 beaten egg

Fill one shallow bowl/dish with:
     1/2 C plain breadcrumbs (fresh or dried would both work)

Pound to uniform thickness, about 1/4" thick*
     4 large boneless, skinless chicken breast halves

Top each breast with
     1-2 slices of ham
     2 thin slices of Swiss cheese
     A dollop of the Bechamel sauce**

Roll up each chicken breast, and secure with a toothpick. Dip the chicken piece in the flour, then the egg, and then the breadcrumbs, rolling each time to cover completely.

Heat a skillet with a bit of oil and brown all sides of the chicken. Place browned chicken on a baking sheet. Flash freeze. Once frozen solid, freeze individual or family sized servings in a freezer bag, removing as much air as possible. Or vacuum pack, which is my preferred method.

To serve: Completely defrost chicken.   Bake in a 375 degree oven until done (25-30 min.).   Pour thawed Bechamel sauce* over chicken for the last 5 minutes of cooking.

*You can pound the breasts and make pretty little spirals, or you can take a shortcut like I did. Make a slit inside the chicken breast and fill with the cheese, ham, and sauce. Works just fine!

You can see how the sauce on top is a bit grainy. Make that fresh instead!

**The Bechamel sauce is supposed to be made ahead. Some of it goes into the chicken, and the rest is divided into little baggies, frozen, and defrosted to pour over the chicken at the end of the end of the cooking cycle. The milk-based sauce doesn't freeze very well. It takes on a lumpy, grainy texture once frozen. It still adds flavor, and I'd rather make it with the frozen sauce than without.

The consistency of the sauce that's placed inside the chicken isn't as noticeable as the sauce poured on top. I would continue to make some sauce ahead, and place it inside the chicken. Then I'd also make up a bit of this sauce on eating day and not freeze it. I always have butter, milk, and flour on hand. I don't always have Swiss cheese though. So the next time I make this, I'll put a bit of Swiss in a baggie, pack it with the chicken, and add fresh sauce on top.

Lentil-Barley Burgers

2011-03-16T11:22:00.000-07:00

Since the girl declared herself a vegetarian 4 years ago, we've been on the hunt for flavorful, kid-friendly vegetarian recipes. It's so easy to just pop a frozen chik patty or a veggie burger in the toaster oven, and at times we do rely on them. But my goal is to have a variety of healthy, home-made, frozen vegetarian foods on hand for the girl's meals. This lentil-barley burger is perfect!

Lentil-Barley Burgers
(Cooking Light)

Use leftover cooked pearl barley with lentils, veggies, and seasonings for a hearty main-dish burger sans the bun. Fruit salsa adds bright flavors. Serve with lime wedges for added zest.

Total: 2 hours
Yield: 4 servings (serving size: 2 patties and 1/4 cup salsa)

Ingredients

1 1/2 cups water
1/2 cup dried lentils
Cooking spray
1 cup chopped onion
1/4 cup grated carrot
2 teaspoons minced garlic
2 tablespoons tomato paste
1 1/2 teaspoons ground cumin
3/4 teaspoon dried oregano
1/2 teaspoon chili powder
3/4 teaspoon salt, divided
3/4 cup cooked pearl barley
1/2 cup panko (Japanese breadcrumbs)
1/4 cup finely chopped fresh parsley
1/2 teaspoon coarsely ground black pepper
2 large egg whites
1 large egg
3 tablespoons canola oil, divided

1. To prepare burgers, combine 1 1/2 cups water and lentils in a saucepan; bring to a boil. Cover, reduce heat, and simmer 25 minutes or until lentils are tender. Drain. Place half of lentils in a large bowl. Place remaining lentils in a food processor; process until smooth. Add processed lentils to whole lentils in bowl.

2. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion and carrot; sauté 6 minutes or until tender, stirring occasionally. Add garlic; cook 1 minute, stirring constantly. Add tomato paste, cumin, oregano, chili powder, and 1/4 teaspoon salt; cook 1 minute, stirring constantly. Add onion mixture to lentils. Add remaining 1/2 teaspoon salt, barley, and next 5 ingredients (through egg); stir well. Cover and refrigerate 1 hour or until firm.

3. Divide mixture into 8 portions, shaping each into a 1/2-inch-thick patty. Heat 1 1/2 tablespoons oil in a large nonstick skillet over medium-high heat. Add 4 patties; cook 3 minutes on each side or until browned. Repeat procedure with remaining 1 1/2 tablespoons oil and 4 patties.

Cooking Light published a recipe for Fiery Fruit Salsa to serve with the burgers. Here's that recipe as well:

Fiery Fruit Salsa
(Cooking Light)

Mis together, cover, and refrigerate:

1/4 cup finely chopped pineapple
1/4 cup finely chopped mango
1/4 cup finely chopped tomatillo
1/4 cup halved grape tomatoes
1 tablespoon fresh lime juice
1 serrano chile, minced

Nutritional Information :

Serving Size: 2 patties, 1/4 cup Salsa; Calories: 315; Fat: 12.8g (sat 1.2g,mono 6.8g,poly 3.5g); Protein: 12.8g: Carbohydrate: 39.2g; Fiber: 9.5g; Cholesterol: 53mg; Iron: 3.9mg; Sodium: 539mg; Calcium: 60mg

How to Get Rid of Fruit Flies

2011-03-15T15:53:00.000-07:00

I really don't want or need to know where fruit flies come from. They just magically materialize when fruit starts to rot. They multiply like rabbits. Actually, I think they multiply faster than rabbits. To get rid of them, you really have to stay on top of them and not let them get out of control.

When I first spy one, I quickly check my produce bowl. Usually I just have to tap it, and a fruit fly or two (hopefully that's all....) will fly out.

Over the years I've tried different methods to get rid of them. Slapping them together between two damp pieces of paper towel was the most fun and actually pretty darn effective. It did take some time though, and I'm sure I looked quite foolish.

So when the last bout of fruit flies began, I started Googling to find out easier ways to get rid of them. There's a lot of information out there. Capturing them in a container with bait is a common theme. But do you just poke holes in the container lid or do you make a cone-shaped funnel for them to enter? Do you put rotting fruit, juice, apple cider vinegar, dish soap, balsamic vinegar, or white wine and coriander seeds in the container as bait? Do you suck them up with a vacuum cleaner attachment?

I tried a few things and quickly learned that more flies go to the cone-shaped funnel than to a random hole poked in a lid.

Going back to my science fair days, I set out three jars fitted with cone-shaped funnels. One had a rotten piece of fruit, one had apple cider vinegar (seemed to be recommended most), and one had the fruit and the vinegar. I placed the jars right near the source...the fruit bowl.

Those little bugger found my jars pretty darn quickly. The most effective jar was the one with plain old apple-cider vinegar. It caught twice as many flies as the other jars. And it looked a whole lot better! So, if you're looking to get rid of fruit flies, get a jar, a coffee filter, some tape, apple-cider vinegar, and a pokey-stick.

Fold the filter in quarters.

Put a few inches of apple cider vinegar in the jar.
Place the coffee filter in the jar, as shown.

With the cone inside, fold the top of the filter over the edge of the jar. Tape in place, and poke a hole at the bottom of the cone.

Place the jar near your food source and wait for the fruit flies. Change out the jars each day. It's kinda' icky looking at floating fruit flies.

Key Lime Pie with Meringue Topping

2011-03-14T01:08:00.000-07:00

Today is 3.14. Pi Day. Or Pie Day. How will you be celebrating? In honor of Pi Day, here's one you might like to try: some good ol' southern Key Lime Pie.

Before we get to the recipe, we'll be taking a brief detour through the Low Country of South Carolina. While living in the Low Country, we were introduced to many regional foods, events, and customs.

One of my first memories was when we'd just moved there. My neighbor, Teresa, invited me to go with her to the Loris Bog Off. Now Loris is this dinky little town in Horry (that's OH-reeeee) County with about 2,000 residents. Once a year, the town swells to 30,000 with its annual festival featuring chicken bog. For those of you not in the know, a Bog-Off is much like a Chili Cook-Off. Chefs prepare their own unique recipes of chicken bog and enter it in a contest.

I'd never heard of chicken bog until I moved to South Carolina. And, like chili, there are umpteen recipes and variations. The basics are rice (staying true to the low-country's heritage), sausage, chicken, onions, and broth. The dish is as local as you can get. And Loris is as famous as Loris will ever be with the annual Bog-off.

Anyhow, as we're wandering around the streets of Loris I saw this group of men in suits with an old man who was going around shaking hands with everyone. He made his way to Teresa and me, and shook our hands too. As he walked away I learned I just shook hands with the country's oldest and longest serving US Senator: Strom Thurmond. He was 94 years old and campaigning for his last election.

During our five years in the Low Country, we also had the opportunity to try benne wafers, boiled peanuts, greens, grits (instant not allowed), she-crab soup, chitlins (thankyouverymuchbutiwillpassonthese),barbecue (simply called barbecue, it's vinegar-based barbecued pork) , and of course, fried chicken smothered with gravy (OK...everything was smothered in gravy!). Coming from the west, this was a whole new world of food.

And how do you properly top off a Low Country meal? Key Lime pie, of course! It's another regional favorite, though not strictly Low-Country. Oh, my. The Southerners do know their pie!

So, in honor of Pi Day, I will share with you Paula Deen's Key-Lime Pie with Meringue Topping.

Key Lime Pie with Meringue Topping
(Paula Deen)

Pie:

1 prepared 9-inch graham cracker crust (I used Keebler brand)
1/2 C heavy cream
1/2 C freshly squeezed lime juice
2 tsp grated lime zest
1 (14-ounce) can sweetened condensed milk
3 large egg yolks
Meringue:
4 egg whites
6 TB sugar
1/2 tsp cornstarch
pinch of salt
Preheat the oven to 350 degrees.
In a medium bowl, whisk together the egg yolks and condensed milk. Stir in the lime zest, lime juice, and cream. Pour the filling into the crust and bake about 30 minutes or until firm. Remove pie from oven.
Meanwhile, in a medium bowl beat the egg whites until soft peaks form. In a second bowl, stir together the sugar, cornstarch, and salt. Add the sugar mixture, a little at a time, to the egg whites, beating between additions. Continue to beat until the sugar dissolves. Spoon the meringue over the hot pie filling. Torch the meringue to give it’s golden color; or bake for 10 to 12 minutes. Serve pie warm or at room temperature.

And, just to be clear, as Paula Deen states, "Key Lime Pie should never be green!"

Pi Pie for Pi Day!

2011-03-13T19:20:00.000-07:00

Are you ready for Pi Day? 3.14. March 14....It's tomorrow! In honor of Pi Day we made these Pi Apple Pies:

Want to make your own Pi Pie? Here are a few of my favorite pie recipes:

Old Fashioned Apple Pie

Strawberry Rhubarb Pie

Perfect Pecan Pie

The Best Pumpkin Pie

Key Lime Pie with Meringue Topping

Flaky Buttermilk Biscuits

2011-03-13T15:06:00.000-07:00

I've been meaning to try these biscuits for awhile now. Every time I think of making them, I can't because I don't keep buttermilk on hand. I know there are substitutes, but when I'm making a recipe for the first time, I like to make it the way it was written. Anyway, once I finally remembered to buy some buttermilk, our family loved these! They're a bit more work (especially when compared to those that pop out of cans....) but so worth it. And, the dough can be frozen. I made up a couple batches and put some in the freezer for another time.

Flaky Buttermilk Biscuits
(Cook's Illustrated)

The dough is a bit sticky when it comes together and during the first set of turns. Set aside about 1 cup of extra flour for dusting the work surface, dough, and rolling pin to prevent sticking. Be careful not to incorporate large pockets of flour into the dough when folding it over. When cutting the biscuits, press down with firm, even pressure; do not twist the cutter. The recipe may be prepared through step 2, transferred to a zipper-lock freezer bag, and frozen for several weeks. Let the mixture sit at room temperature for 15 minutes before proceeding.

Makes 12 biscuits

2 1/2 cups unbleached all-purpose flour (12 1/2 ounces), plus additional flour for work surface

1 tablespoon baking powder

1/2 teaspoon baking soda

1 teaspoon table salt

2 tablespoons vegetable shortening , cut into 1/2-inch chunks

8 tablespoons unsalted butter (1 stick), cold, lightly floured and cut into 1/8-inch slices (see illustration below)

2 tablespoons unsalted butter , melted

1 1/4 cups low-fat buttermilk , cold

1. Adjust oven rack to lower-middle position; heat oven to 450 degrees. Whisk flour, baking powder, baking soda, and salt in large bowl.

2. Add shortening to flour mixture; break up chunks with fingertips until only small, pea-sized pieces remain. Working in batches, drop butter slices into flour mixture and toss to coat; pick up each slice of butter and press between floured fingertips into flat, nickel-sized pieces (see illustration at right). Repeat until all butter is incorporated; toss to combine. Freeze mixture (in bowl) until chilled, about 15 minutes.

3. Spray 24-inch-square area of work surface with nonstick cooking spray; spread spray evenly across surface with kitchen towel or paper towel. Sprinkle 1/3 cup of extra flour across sprayed area; gently spread flour across work surface with palm to form thin, even coating. Add all but 2 tablespoons of buttermilk to flour mixture; stir briskly with fork until ball forms and no dry bits of flour are visible, adding remaining buttermilk as needed (dough will be sticky and shaggy but should clear sides of bowl). With rubber spatula, transfer dough onto center of prepared work surface, dust surface lightly with flour, and, with floured hands, bring dough together into cohesive ball.

4. Pat dough into approximate 10-inch square; roll into 18 by 14-inch rectangle about 1/4 inch thick, dusting dough and rolling pin with flour as needed. Following illustrations below, using bench scraper or thin metal spatula, fold dough into thirds, brushing any excess flour from surface; lift short end of dough and fold in thirds again to form approximate 6 by 4-inch rectangle. Rotate dough 90 degrees, dusting work surface underneath with flour; roll and fold dough again, dusting with flour as needed.

5. Roll dough into 10-inch square about 1/2 inch thick; flip dough and cut nine 3-inch rounds with floured biscuit cutter, dipping cutter back into flour after each cut. Carefully invert and transfer rounds to ungreased baking sheet, spaced 1 inch apart. Gather dough scraps into ball; roll and fold once or twice until scraps form smooth dough. Roll dough into 1/2-inch-thick round; cut three more 3-inch rounds and transfer to baking sheet. Discard excess dough.

6. Brush biscuit tops with melted butter. Bake, without opening oven door, until tops are golden brown and crisp, 15 to 17 minutes. Let cool on baking sheet 5 to 10 minutes before serving.

Pecan-Crusted Chicken

2011-03-13T13:03:00.000-07:00

I'm a wee bit obsessed with the recipes from Cook's Illustrated. They have a proven track record in our home. They have a sister publication, Cook's Country, which seems to print simpler, homey, more family-friendly recipes as compared to Cook's Illustrated. I haven't tried a lot from them, but this pecan-crusted chicken recipe is wonderful.

Pecan-Crusted Chicken
(Cook's Country)

2 large eggs
4 teaspoons Dijon mustard
3 garlic cloves, minced
2 teaspoons dried tarragon
Salt and pepper
4 boneless skinless chicken breasts, halved horizontally (about 1/2 inch thick each)
2 cups pecans
2 slices hearty white sandwich bread, torn in pieces
4 teaspoons cornstarch
1 tablespoon dark brown sugar
1/8 teaspoon cinnamon
1 cup vegetable oil
1. Adjust oven rack to middle position and heat oven to 250 degrees. Line rimmed baking sheet with wire rack. Whisk eggs, mustard, garlic, tarragon, 1/2 teaspoon salt, and 1/2 teaspoon pepper in large bowl. Add chicken, coat well, cover with plastic wrap, and refrigerate while preparing nut mixture.

2. Pulse pecans in food processor until finely chopped, with some pebble-sized pieces. Transfer to pie plate or shallow rimmed dish. Pulse bread in food processor until finely ground. Add bread crumbs to nuts and stir in cornstarch, brown sugar, 1/2 teaspoon pepper, 1/4 teaspoon salt, and cinnamon.

3. Working one at a time, remove cutlets from egg mixture, letting excess drip back into bowl. Thoroughly coat chicken with nut mixture, pressing on coating to help it adhere, and transfer to large plate.
4. Heat 1/2 cup oil in large nonstick skillet over medium-high heat until shimmering. Place 4 cutlets in skillet and cook until golden brown on both sides, 3 to 4 minutes per side (lower heat if crust is browning too quickly). Transfer chicken to rack on baking sheet and keep warm in oven. Discard oil and solids from skillet and repeat with remaining oil and cutlets. Season cutlets with salt and pepper and serve immediately.

This recipe freezes beautifully. I make them ahead through Step 3 and then flash freeze the breasts. On cooking day, I defrost in the fridge, and continue on with Step 4.

Great Garlic Gadget

2011-03-12T22:27:00.000-08:00

We love garlic. My family often jokes that everything we eat has garlic in it. That's not necessarily true, but not entirely wrong either. We really love garlic.

I've tried out a couple garlic gadgets before, only to be disappointed. The first was when I bought the Zyliss Jumbo Garlic Press. Great reviews. Sturdy product. The only problem was that while the gadget could handle the larger cloves, my arthritic hands could not produce the extra power needed to squeeze the larger press. That item was re-gifted.

The next gadget we tried was the Chef'n Rolling Garlic Chopper. It was intriguing. I don't always want garlic pressed. Sometimes I want it chopped. But I had a bit of trouble getting the garlic out of the contraption. The old-fashioned knife came back out.

So, I was a bit leery when I heard about these plastic tubes that peeled garlic. I was curious enough to put it on my Amazon wish list in case someone out there noticed and bought one for me. Yeah, that didn't happen.

Last week, I was ordering from Amazon, but needed to add a small item in order to get free shipping. I looked at my wish list, and put the garlic thing-a-ma-jig into my cart. Pressed order without looking back. Would I regret it? Had I just wasted $9 on something that would end up at Goodwill?

No-sir-ee-bob! (Please tell me I'm not the only one to use silly little sayings like this. Pleeeeease!!!)

I'm soooooo happy to report that the Zak Designs E-Z Rol Garlic Peeler is THE BOMB! Seriously. You put a clove in the tube. Press down (slightly), roll back and forth a couple times until it crinkles. Take out the clove and voilà!! IT'S PEELED!!! How frickin' easy is that?!

I was so excited about this little doo-hickey that I recorded this little video showing how the thing works. It's low budget, and very brief. Just enough so you can see how absolutely easy this thing is.

OK, I sound like an infomercial. I know it. But I really can't stress enough that if you use garlic regularly, you NEED this gadget. NEED. Yep, I said it. Go get one now. You won't be sorry.

A Thing of Beauty

2011-03-12T17:19:00.000-08:00

I need to introduce you to my new best friend: Beauty. Beauty is my new upright freezer. I planned on naming her Betty, Joy, Martha, or some other feminine food-related name. In the end though, I found myself saying, "Hello, Beauty," every time I passed her. So, Beauty it is.

I've been dreaming of Beauty for years. Yes, years. I never really thought she'd be a reality because of 1) the cost, and 2) the space. We already have a second fridge in our organized-but-jam-packed garage. I just didn't see a spot.

A couple months ago, I started looking at the space differently. When you walk into the garage, there was a shelving unit filled with board games right in front of you. Behind the shelves, was our second refrigerator. With K getting older, I started realizing that many of these games hadn't been used in years. I took them all down, and got rid of half our games. Some went into our coat closet, a few went to K's room, a few to friends, and the rest to Goodwill. With that shelving unit gone, there was now room for an UPRIGHT FREEZER. WHOHOOOOO!!!!

I started looking around. Read my Consumer Reports. Debated between frost-free models and manual defrost models. Lots of pros/cons for both. Ended up with a frost-free Energy Star rated one from Sears. There was a Frigidaire model in competition too, but the price on the Sears model sealed the deal.

Beauty arrived on Superbowl Sunday, just before our guests. I couldn't wait for the game to be over. The organizing bug was in me and was begging to come out!

I sketched and planned. I bought some new plastic bins and labeled them. I've cooked batches and batches of food. I've sucked and sealed bags galore. I bought a quarter cow. The freezer is now full...full of pre-made meals that will make busy work day meals a dream.

Looking back at my organized freezer pics pre-Beauty, I'm amazed at how little room I actually had. There was never room for seasonal/holiday foods. There wasn't room for much variety. No room for an extra bag of ice. All that has changed!

Before Beauty: The kitchen freezer

The kitchen freezer now has four plastic bins just for vegetarian food. It also has a section for breakfast foods, and ice. The door holds a whole row of juice cans. Ice packs and yeast are on the lower door shelf. The outside freezer (above the fridge) has berries in the door, and is waiting for the quarter cow to fill it up!

Lasagna with Pesto

2011-03-12T16:40:00.000-08:00

How did we ever live without pesto? And why did it take us 25 years to learn about it? We were introduced to it at a Bloomington, Indiana restaurant we used to frequent. Just simple pesto and pasta, but oh, so good! That was back in the early 90s. Turning to my can't-live-without cookbook, San Francisco Encore, I've been making pesto ever since.
And, along with that recipe for pesto was another recipe which has been a favorite of ours for nearly 20 years: Lasagna with Pesto. This recipe calls for lasagna roll-ups, which is a fun way to present lasagna. You could just as easily place the lasagna noodles flat in the pan. But I love the ruffled edges of this dish, so I've always rolled them!

Lasagna with Pesto (San Francisco Encore)

1 lb ricotta cheese

1 ½ C freshly grated Parmesan cheese

1 C shredded mozzarella cheese

½ C minced fresh parsley

½ C minced green onion

½ tsp minced garlic

1 egg yolk

1 tsp dried basil

½ tsp marjoram

salt to taste

freshly ground black pepper

1 pound lasagna, cooked, rinsed in cold water and drained.

Pesto Sauce (see below)

Preheat oven to 350 degrees. Grease a shallow baking dish. Combine all the ingredients except noodles and Pesto Sauce. Blend well. Taste and correct seasonings. Spread some of the filling over each lasagne noodle. Roll up jelly-roll fashion. Stand vertically in the baking dish in a single layer. Spoon Pesto Sauce over the top of each roll. Cover and bake for 30-40 minutes, or until bubbly and heated through. Serve immediately.

To freeze: I have two ways to freeze this. One way is to make the filling and simply freeze it before you assemble the lasagna. This is simple, but requires more work later.

The second way to freeze it, is to partially cook the noodles so they're still pliable enough to roll, but not quite al dente. Line the pan with foil, assemble the lasagna, and then flash freeze the whole pan. Once frozen, remove from dish (still in foil) and place in a freezer bag. Remove air or vacuum pack. To reheat, defrost, remove from bag, place back in same pan, and cook as directed.

Pesto Sauce

2 C fresh basil leaves (or 3 T dried)
½ C olive oil
2 TB pine nuts
2 cloves garlic
1 tsp salt

½ C freshly grated Parmesan cheese
2 TB butter, softened

In a food processor or blender, combine the first 5 ingredients. Transfer to a bowl. Beat in the cheese by hand, incorporating evenly. Beat in the butter.

To freeze the pesto, they recommend doing freezing it without the butter and Parmesan, and adding those in just before using it. However, I will admit that I have frozen this pesto without these ingredients, and with the butter and Parmesan. I haven't noticed much difference, so I just freeze the whole recipe!

Apple Fritters

2011-03-12T16:15:00.000-08:00

This is an old recipe from the Joy of Cooking (1975 edition). The first time I made it was about 30 years ago when I was in 9th grade and had to make a food to share with my class from my German heritage. I don't know how authentic the recipe really is, but it sure is good. It's not one that gets made that often (OK...rarely, if ever) because it's deep fried. Recently I made it for my daughter and her friend's sleep-over breakfast. They were gobbled up!

I don't have a deep-fryer or Fry Daddy contraption. So these directions will talk you through it with a plain old saucepan as the fryer. Use caution and don't drip any oil!

Apple Fritters

In a bowl mix together:
     2 eggs
     2/3 C milk
     1 TB melted butter
      1 C flour
     1/4 tsp salt
     1 TB sugar

Peel and chop 2-3 apples. My preference is Granny Smith apples because of their tartness. I love the tartness of the apples with the sweetness of the powdered sugar. Mix the apples into the batter.

Heat oil in a saucepan to 375 degrees. Don't fill it more than 2/3 full to prevent splattering. While the oil heats, get 3 shallow bowls/plates ready. Line two with paper towels, and place about a cup of powdered sugar in the third. Line them up next to the stove.

When the oil is ready, carefully spoon some batter/apples into the pot. It should sizzle, but not burn.   Place a couple more spoonfuls into the oil. After a minute or two, when browned on the bottom side, turn over.   The fritters should take 3-5 minutes to brown. Remove with a slotted spoon onto one of the paper-towel lines plates.

Roll the fritter in powdered sugar, and then move to the other paper-towel lined plate.

Repeat until the rest of the batter is used. Eat hot!

Perfect Pecan Pie

2010-12-27T13:33:00.000-08:00

I'm not a big pecan pie fan. Don't get me wrong...I like it, I really do. It's just that it's usually so rich that a small slice is all I want to eat for days. And since our family is small (3) one pie suffices for most dessert occasions, and if I'm going to be honest, my apple pie is always picked first. It's that good.

But this Christmas we had 12 people for dinner (hello, family from far away!!) and everyone had a favorite "must have" pie request. We narrowed it to three pies: apple, pumpkin, and pecan. My aunt Debbie was going to make the pecan pie but when it came time to make the pie (had to get done before the turkey, and her recipe was not in the kitchen), we had to quickly switch to plan B for a recipe. Cook's Illustrated has yet to fail me, so that's where I turned. And, oh, my goodness....so glad I did (although Debbie's recipe is similar, with a toffee candy crunchy top too!)!!

The crust was heavenly (always is...). Light and airy and flaky. The top of the pecan pie was like a crunchy toffee candy bar. So, so good! Very rich and decadent!

You might feel that heating (in essence, double boiling) the mixture is a step you can skip. But that's the part that creates that crunchy toffee candy bar surface. You really want to take a moment to follow that part carefully. Get out your candy thermometer (or in my case...the meat thermometer worked fine...) and ready, set, go!

Perfect Pecan Pie

(Cook's Illustrated)

If you want warm pie, cool the pie thoroughly, then cut and warm it in a 250-degree oven for about twenty minutes.

Serves 8

Pie Shell

1 1/4 cups unbleached all-purpose flour , plus extra for dough and rolling surface

2 tablespoons confectioners' sugar

1/2 teaspoon table salt

8 tablespoons unsalted butter , chilled, cut into 1/4 -inch pieces

2 tablespoons vegetable shortening , frozen, cut into small pieces

1 large egg white , chilled, thoroughly mixed with ice water (about 2 tablespoons) to equal 1/4 cup

1 large egg yolk , beaten with 1/8 teaspoon water

Filling

6 tablespoons unsalted butter , cut into 1-inch pieces

1 cup packed dark brown sugar

1/2 teaspoon table salt

3 large eggs

3/4 cup light corn syrup

1 tablespoon vanilla extract

2 cups whole pecans (8 ounces), toasted and chopped into small pieces

1. For Pie Crust: Mix flour, sugar, and salt in food processor fitted with steel blade. Scatter butter and shortening over dry ingredients and pulse until mixture resembles coarse cornmeal, 10 to 15 seconds. Turn mixture into medium bowl.

2. Sprinkle egg white mixture over flour mixture and, with blade of rubber spatula, use folding motion to mix. Press down on dough with broad side of spatula until dough sticks together. Shape dough into ball with hands, then flatten into 4-inch disk. Dust dough lightly with flour, wrap tightly in plastic wrap, and place in refrigerator for at least 1 hour or up to 2 days.

3. Roll dough on lightly floured surface into 13-inch circle and transfer to 9-inch pie pan, preferably glass. Press dough into corners and sides of pan, being careful not to stretch dough. Trim edges of dough to make 1/2-inch overhang. Tuck overhanging dough under so that folded edge is flush with rim of pan. Flute edge, (see illustration 1).

4. Chill shell until firm, about 1 hour. Prick sides and bottom with fork and line entire shell with heavy-duty aluminum foil, pressing foil firmly against shell and extending it over fluted rim (illustration 2). Prick foil with fork (illustration 3) and return shell to refrigerator while oven is heating.

5. Adjust oven rack to center position and heat oven to 400 degrees. Bake, pressing once or twice with mitt-protected hands, if necessary, to flatten any puffing, until crust is firmly set, about 15 minutes. Remove foil and continue to bake until bottom begins to color, about 10 minutes longer. Remove from oven, brush sides and bottom with egg yolk, and return to oven until yolk glazes over, about 1 minute longer. Remove from oven, and set aside while preparing the filling.

6. Lower oven temperature to 275 degrees. Place pie shell in oven if not still warm.

7. For Pie: Melt butter in medium heatproof bowl set in skillet of water maintained at just below simmer. Remove bowl from skillet; mix in sugar and salt with wooden spoon until butter is absorbed. Beat in eggs, then corn syrup and vanilla. Return bowl to hot water; stir until mixture is shiny and warm to the touch, about 130 degrees. Remove from heat; stir in pecans.

8. Pour mixture into warm shell; bake until center feels set yet soft, like gelatin, when gently pressed, 50 to 60 minutes. Transfer pie to rack; let cool completely, at least 4 hours. Serve pie at room temperature or warm, with lightly sweetened whipped cream or vanilla ice cream.

Maria's Chicken Tamales with Guajillo Sauce

2010-12-12T10:47:00.000-08:00

Yesterday I crashed the Two-Way Immersion program's tamale making session. There were 15 teachers and parents from the school gathered together to learn how to make tamales. Maria was our local tamale expert who patiently walked us through each step.

Thankfully, half the adults spoke both Spanish and English, because our lesson was in fast-paced Spanish. Upon realizing there was no written recipe, I grabbed my camera, some paper and a pen, and began to record the process....because you, see, I ALWAYS need a recipe. I don't have that cooking gift where I just know it's all going to come together.

Maria arrived at the school kitchen prepared. She had pre-shredded 10 pounds of chicken breast (best done with chicken on the bone as it has more flavor, explained Maria). She also came with a HUGE pot of homemade chicken broth, flavored with onions and garlic.

As we gathered together, everyone (except those with colds...thank you for just watching!) helped out and we made 160 small tamales in 3 hours. Here's what we did:

Ingredients:

Rinsing Corn Husks

TAMALES
10 pounds shredded chicken breast, with fat, skin, and veins removed (shred while hot)
About 15 cups of hot chicken broth, flavored with onion and garlic (as hot as your hands can handle)
1 bag of Masa
48 oz. container of canola oil
2 TB baking powder
2 TB salt
corn husks, rinsed

GUAJILLO SAUCE
5-6 garlic cloves
About 12 Guajillo dried chiles which have been steamed so they're soft*
1/4 of a small onion
1 1/2 C water
1/2 TB salt

To steam and soften the Guajillo dried chiles, place them in a pan with some water. Cover, and place in an oven (350 degrees) until softened.

Checking to make sure the Guajillo chiles are soft.

Preparing the Tamales

Maria

Gather all your ingredients, measuring cups & spoons, and pans.

In a large bowl or deep pan, mix the dry ingredients:
   1 bag Masa
     2 TB baking powder
     2 TB salt

Add to the Masa mix, and mix together with your hands:
   2/3 of the oil (from the 48 oz bottle)
Through a strainer, add to the Masa mix:
     10-12 cups chicken broth

Mix with your hands 5-10 minutes. Add a little more oil (a handful at a time) until the Masa mixture no longer sticks to the sides of the pan/bowl. It should have the consistency of chocolate chip cookie dough. When you pick it up, it shouldn't stick to your hands.

Once the Masa is the right consistency, make little balls (about 1/3 cup of Masa), forming them into little patties.


Maria's Masa Patty

Flatten a piece of rinsed corn husk, and smoosh the Masa into the husk, with two hands. (Leave 2-3 inches of husk showing at the bottom (narrow part of husk) so it can be folded up.)

GUAJILLO SALSA

In a blender or food processor add:
     5-6 garlic cloves
     1/4 of a small onion
     about 12 of the steamed-and-softened dried Guajillo chiles
     1 1/2 cups of water

Blend for one minute.

Place 3 TB of oil in the bottom of a baking pan. Strain the salsa (to get rid of seeds and skin) into the pan. Add a little water to the strainer to get more of the sauce in the pan, if needed.

Shaking and straining the salsa.

Finished Salsa

Fry or roast (350 degrees) the sauce until it bubbles around the edges. Let it simmer for a few minutes.

At this point you'll have a pile of corn husks with Masa, a pan of sauce, and a bowl of shredded chicken.

To fill the tamales, add a little chicken (you want to mostly taste the Masa; not the chicken), and drizzle a little salsa. Roll the sides and tuck up the bottom end.

Once the tamales are filled, then it's time to arrange them in a pan for steaming. Line a deep sided baking pan with some water and a dozen (or so) corn husks.

Place the first layer of tamales in the pan, all in the same direction.

Criss-cross the second layer and third layers.

Cover with foil, and bake in the oven (350 degrees) for one hour. Check them as they come out of the oven to make sure the masa is cooked and firm, and the husks are slightly golden.

Eat & enjoy!

Accountability Tuesday

2010-12-07T13:25:00.000-08:00

So I keep my blog topics strictly to the kitchen and garden topics. I've veered twice...once when a president came to town, and then when we temporarily lived in Arizona last year. I'm straying again, as the topic is my super messy office and my attempt to clean it. But it is directly related to the blog. How can I enjoy writing my blog from my computer when my office is such a pit? How can I finish organizing the piles of recipes scraps that I've recently pulled out of magazines?

Today is Accountability Tuesday. It's just past 1 p.m. here and I'm going to keep at it all day until it's done. I'll post progress photos on the hour (2:00, 3:00, etc.) so you can see if I've been slacking. Anyone want to join in? What project have you been putting off?

Office at 1 p.m.

What will 2 p.m. look like????

2:00 UPDATE:

3:00 UPDATE:

You can see the floor! And some more counter!

4:00 UPDATE:

Found the floor! Moved papers from the floor to the counter (easier to put away). Took some time to take out trash, recycling, Goodwill items. Also moved a lot of things to other places in the house (their actual storage spots). So, while a lot was accomplished, the pictures probably don't reflect that.

5:00 UPDATE: Stopped working a bit when kids came over. Now making dinner. Will update again at 7 and keep going tonight!

December 12th UPDATE: I spent the next few days filing away every single paper...a slow, but steady process. The room is *almost* clutter free!

Smoky Scalloped Potatoes

2010-11-24T22:46:00.000-08:00

Tomorrow I'm straying slightly off course from my annual Holdiay Meal Plan. Shhhh...don't tell anyone! Rather than the usual mashed potatoes, I decided to kick it up a notch and make scalloped potatoes. I love scalloped potatoes, but when I've tried making them they usually fall flat...far from the creamy cheesy goodness that is floating around in my brain. So, where to turn? To Cook's Illustrated of course!

I'm pretty sure I made this recipe a few years ago, and loved it. But I haven't made it since....not because it wasn't memorable, but because when in a hurry, those mashed potatoes are so darn easy.

I hate to alter my meal plan, because it just works so beautifully. After the turkey comes out, the cornbread and apple pie pop right into the oven at 425 degrees. So, unless a dish can go in the oven with those two things, there's really no way to pull it off. Well, golly gee, guess what? The scalloped potatoes also take a 425 degree oven! Yippee!! And, it can be fully assembled the night before....another whooping shout of glee there!

For Thanksgiving I doubled the recipe. I fully believe these will be gobbled up by the dinner guests tomorrow and there will be none for leftovers. That's my little secret....the second pan will be in the fridge to heat up with all the other leftovers. Another, "woohooo!" if you will....

If you do double the recipe, I recommend making it in two pots. I tried one large (12 qt) one, but it was taking too long to get to a simmer, and I feared the bottom would burn. Once I put have the contents into a smaller pot, things went smoothly. You'll still want to pay attention to the bottom, scraping it gently (yeah, that's an oxymoron!) so you don't mush the potatoes in the process.

As you can see, I cooked up a small little dish of them (used that handy dandy toaster oven) so I could "make sure they're good enough for company." (That's what my mom used to say when we got Halloween candy...she wanted to sample some so she could make sure it was good enough for us. Uh, huh....) Oh, my... what a nice little treat to taste after cooking all day long. I declare them good enough for company.

Smoky Scalloped Potatoes

(Cook's Illustrated)

Move over, mashed potatoes—we love this recipe for an alternative holiday potato side dish. Buttermilk and smoked Gouda give this casserole its rich flavor and creamy consistency, so we don’t recommend substituting these ingredients. Here’s what else we discovered:

* Adding a pinch of baking soda to the potatoes as they cook helps to tenderize them without leaving any residual taste.

* This dish can be made ahead of time and refrigerated for up to 24 hours.

Serves 8 or more

4 tablespoons unsalted butter*

1 large onion , minced

4 garlic cloves, minced

4 teaspoons dry mustard

1 tablespoons minced fresh thyme leaves

2 1/2 teaspoons salt

1/2 teaspoon cayenne pepper

5 pounds russet potatoes , peeled and sliced thin**

1 1/2 cups heavy cream

1 1/2 cups buttermilk

1/4 teaspoon baking soda

2 cups shredded smoked Gouda cheese

1. Adjust oven rack to middle position and heat oven to 425 degrees. Melt butter in Dutch oven over medium-high heat. Add onion and cook until softened, about 5 minutes. Add garlic, mustard, thyme, salt, and cayenne and cook until fragrant, about 30 seconds. Stir in potatoes, cream, buttermilk, and baking soda and bring to simmer. Reduce heat to medium-low, cover, and cook until potatoes are almost tender, about 15 minutes. Stir in cheese and transfer mixture to 13 by 9-inch baking dish.

2. Bake until cream is bubbling around edges and top is golden brown, about 15 minutes. Cool 10 minutes before serving.

Make Ahead: The casserole can be prepared through step 1 and refrigerated for up to 24 hours.*** When ready to bake, cover with foil and bake in 400-degree oven until hot and bubbly, about 40 minutes. Remove foil and continue cooking until top is golden brown, about 30 minutes.

* I always have unsalted on hand, but with all my holiday cooking, I ran out. I made it with salted butter and it came out just fine. But if you have the unsalted on hand, I'd use that.

**I used the Cuisinart food processor to slice them up. Easy and quick. 3 mm. was a good thickness....not too thick for tenderizing, and not so thin that they got mushy when the cheese was mixed.
***Knowing this was going to be a big hit, I made two pans of it. On Thanksgiving we had more food than we knew what to do with, so I didn't cook the second pan. We invited some friends over Saturday night, and cooked it then....3 days after it was prepared. Tasted just as good!!

Biscuit-Topped Chicken Potpies

2010-11-21T21:45:00.000-08:00

Last week I went through a bunch of fairly recent recipe clippings and made two new meals. The first was Roast Chicken with Balsamic Bell Peppers (from Cooking Light). Total winner that will end up in our "Family Favorites" recipe book.

The second new recipe of the week was chicken potpies from the January 2007 issue of Sunset. (OK...so some of the clippings weren't as new as others....) There are a few classic American dishes that I've never made:

Pot Roast (call me crazy, but these intimidate me...what cut of meat? What's the best seasoning? How do I make sure the veggies aren't mushy? Crock pot or a Dutch oven?)
Ribs (Too much bone and fat and not enough meat. Messy.)
Chicken Pot Pie (Loved them as a kid, just never tried them.)
Stew (Really wouldn't know where to start.)
Home-Made Chicken Noodle Soup. (Would love to make this, but just never have.)
Potato Salad (This one is easy...I don't like things that are mayonnaise-y or mustard-y.)

Maybe this should be my cooking "bucket list"...the things I need to make before I die. Well, if we're making a list like that, I'd really need to add all the other recipes in my "To Try" files and folders. That could take some time!

Anyway, last week I made my first chicken potpie! It was a bit time consuming...you have the veggies to chop, the chicken to cook and chop, the biscuits to make, and the gravy/sauce to make. It's not a recipe that will end up in one of those "30 minutes To Dinner" type of cookbooks. No, this took some time. Knowing that it would take some time, I doubled the recipe and made some for the freezer. Honestly, if you're going to go to the trouble of making a few potpies, you may as well make a dozen. The extra time is minimal.

Results: Our family thoroughly enjoyed the potpies! I found the biscuit recipe to be a bit more dense than I would have liked. So, when I make these again, I'm going to search for a lighter (maybe a simple drop biscuit?) topping rather than the heavy biscuit blobs called for in this recipe.

Biscuit-Topped Chicken Potpies
(Sunset Magazine)

Prep and Cook Time: 1 hour, 45 minutes*
Makes:   6-7 individual potpies

Read through the recipe and find a good time to make the biscuit mix. It would be ideal to have a second helper who works on the biscuits while you put together the potpie filling. You can also make them ahead so they're ready to just plop right on the pies and pop in the oven.

Prep ahead

Cook and cube:
     2 1/2 cups of chicken (white and dark meat)

Finely chop:
     3 whole carrots
     1 stalk celery
   1 medium onion
   2 medium Yukon gold potatoes
     12 small cremini or button mushrooms
     1 tsp fresh thyme
     2 tsp flat leaf parsley
   2 tsp fresh sage

Grate:
     1/2 cup sharp cheddar cheese

Cook

In a medium saucepan over high heat, bring to a boil:
     2 1/2 cups reduced sodium chicken stock

Add:
     carrots
     potatoes
     celery

Lower heat to medium and cook until vegetables are tender, 5 to 7 minutes.** Drain vegetables, reserving stock; set both aside separately.

In a large, heavy-bottomed saucepan*** melt over medium heat:
     4 TB salted butter

Add and cook until golden, 6 to 8 minutes:
   onions

Add and cook 5 minutes:
     mushrooms

Add and cook 2 minutes:
      thyme
      5 TB flour

Slowly add, whisking constantly, until combined:
     1 C milk

Add and cook, stirring often, until mixture thickens, 8 to 10 minutes:
     stock (that you set aside when you drained the veggies)

Season to taste:
     1/4 tsp freshly ground nutmeg
     1 tsp salt
     freshly ground pepper

Add:
     parsley
     chicken
     cooked vegetables
     1/4 C frozen sweet peas

Divide filling evenly among 6 or 7 ovenproof containers**** (8 to 10 oz. each), leaving the top 1/4 inch unfilled.

Preheat oven to 425°.

Cheesy Biscuit Topping

Sift together:
     2 cups flour
     1 1/2 tsp (or 1/2 TB) baking powder
     1/2 tsp baking soda
     1 tsp salt

Using your fingers or a pastry cutter, work in to form a coarse meal, working quickly to keep the butter from warming up and melting into the dough:
     5 TB cold unsalted butter, cubed

Stir in:
     cheese
     sage

In a separate bowl, whisk together and add to the flour mixture, stirring gently until a shaggy dough forms:
     1egg and
    1/2 C + 2 TB (or 5/8 C) well-shaken buttermilk

Lightly flour a counter, a rolling pin, and your hands. Divide dough into 2 balls. Roll out first ball to a 1/4-in. thickness, then use a 2 1/2-in. biscuit cutter to cut into rounds, scraping and rerolling dough as needed. Repeat with second ball.

Place 3 rounds of dough on each potpie, overlapping as necessary (any unused rounds can be baked on their own as biscuits). Brush dough with egg wash, put potpies on a cookie sheet lined with aluminum foil, and bake until crust is golden brown and filling is bubbling, 17 to 22 minutes.

In the end there were some biscuit scraps on the counter. I got lazy and just put the scraps on a pan and cooked them with the potpies!

Nutritional Information (per serving)
Calories: 538 (42% from fat)
Protein: 28g
Fat: 25g (sat 13)
Carbohydrate: 51g
Fiber: 3.5g
Sodium: 1034mg
Cholesterol: 160mg

*From start to finish, making these the very first time, it took me about 2 1/2 hours. That's giving time to cook and shred the chicken, wash and chop all the veggies, etc. It always takes longer the first time.

**Don't overcook or your veggies will be mushy.

***5-6 qt. for single recipe; 10-12 qt. for a doubled recipe

****I used 4 Corning Wear small casserole dishes (12 oz.) and a bunch of 8 oz. coffee mugs (oven safe dinnerware). I preferred the sizes from the 8 oz. cups.

For Freezing

I thought this would freeze beautifully but I was woefully wrong! The biscuits held up just fine, but the veggie filling just turned to mush. So, make a single batch and enjoy!

Have a vegetarian in the family?

You can use vegetable broth and put the chicken on the side. Add chicken to the carnivores' containers, and simply leave it out for the vegetarians. For a complete vegetarian potpie, double up on the veggies.

Banana Bread

2010-11-15T18:44:00.000-08:00

I've been making the same banana bread for years...from the Better Homes & Gardens cookbook (you know...the one with the red and white checked cover...). I like the recipe just fine. But I'm also wondering if there's something better out there.

I've been wanting to try a recipe from Cook's Illustrated for some time now. But their recipe calls for plain yogurt, which is not something I ever have on hand. And, banana bread is not a recipe I plan ahead to make. It's a recipe that gets made when we don't eat the bananas in a timely manner. When I'm ready to make banana bread, I need to have all the ingredients on hand at that moment....and I never have plain yogurt in the fridge. Someday I'll try it, just because it's from Cook's Illustrated and I love their recipes. But it will never be my go-to recipe.

Tonight I had three over-ripe bananas hanging from the hook. I sadly closed up the CI cookbook (didn't have that yogurt...) and opened up Paula Deen's cookbook to see what she suggested. Pretty standard ingredients...all in the pantry. So I quickly whipped it up and popped it in the oven. Right now it's baking.

. . . . .

Banana Bread

(Paula Deen's Kitchen Classics)

Pre-heat oven to 350 degrees.

Cream together:

1 stick butter (1/2 cup), at room temperature

1 cup sugar

Add to the mix:

2 eggs

1/2 tsp salt

1 tsp vanilla

1 tsp baking powder

1 tsp baking soda

3 ripe bananas

Once those are mixed well, add:

1 1/2 cups all-purpose flour, sifted*

Grease a 9 x 5" loaf pan. Pour the batter in the prepared pan and bake for 50 minutes.**

* Yeah, didn't sift the flour...
**It took 65 minutes in my oven

Results: It was moist and flavorful....pretty darn good. I still prefer the BH&G recipe, and will sometime have to try the Cook's Illustrated one. I also saw Betty Crocker has one with buttermilk that folks on the internet rave about.

Banana Bread

(Better Homes & Gardens, 1989/10th edition)

In a large mixing bowl combine:

   1 cup all purpose flour
     2/3 cup sugar
     2 tsp baking powder
    1/2 tsp baking soda
    1/4 tsp salt

Add to the bowl and mix:
     1 cup mashed bananas (2-3 medium)
   1/3 cup shortening, margarine, or butter
     2 TB milk

Add to the bowl and mix:
   3/4 cup flour
     2 eggs

Stir in:
   1/4 cup chopped nuts

Pour batter into a greased 8 x 4 x 2" loaf pan. Bake in a 350 degree oven for 55-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes on a wire rack. Remove from pan and cool thoroughly on a wire rack. Makes one loaf (16 slices).

So, what's your favorite recipe for banana bread??

Roast Chicken with Balsamic Bell Peppers

2010-11-14T19:28:00.000-08:00

For the past few weeks I've been going through my magazine collection, tearing out articles I want to save. I have a pile for gardening articles, one for recipes, and another miscellaneous one (not sure how I'll organize that pile!). Tonight I went through all the recipe clippings and chose two new meals to make this week.

On the menu tonight: Roast Chicken with Balsamic Bell Peppers from the Jan/Feb 2010 issue of Cooking Light. Included in the spice mix was fennel, which I don't use very often. (In fact, I really should replace my fennel as I have no idea how old it is!) The inclusion of red bell peppers and balsamic vinegar gave me a feeling that this was going to be good...and I was right. This recipe will move into the "Family Favorites" cookbook immediately.

Roast Chicken with Balsamic Bell Peppers
(Cooking Light)

Preheat oven to 450 degrees.

Mix together in a small prep bowl:
   3/4 tsp fennel seeds, crushed
     1/2 tsp salt
     1/4 tsp black pepper
     1/4 tsp garlic powder
   1/4 tsp dried oregano

Mix together in a medium bowl:
     2 C thinly sliced red bell pepper
     1 C thinly sliced yellow bell pepper*
     1/2 C thinly sliced shallots (about 1 large)
     1 1/2 tsp chopped fresh rosemary

Brush with olive oil:
   4 boneless, skinless chicken breasts**

Heat up a large, heavy skillet over medium-high heat.

While the pan is heating, sprinkle the spice mixture over the chicken breasts. I sprinkled them in a bowl, and tossed them, to coat them evenly.

When the skillet is hot, and 1 1/2 tsp olive oil to the pan. Add the chicken and cook until browned. Turn the chicken over, browning the other side.

Place the chicken in a baking dish and cook until done (about 5 minutes for thin breasts; 10 for thicker ones). DON'T CLEAN OUT THE PAN....you'll use those drippings!

While the chicken is in the oven, add the pepper mix to the pan. Saute for 3 minutes.

Stir in, and scrape the pan to loosen the browned bits.
     1 C chicken broth (fat free, low sodium)

Reduce heat and simmer for 5 minutes.

Increase the heat to medium-high and stir in:
     1 TB balsamic vinegar
     1/4 tsp salt
      1/4 tsp black pepper

Serve pepper mixture over chicken .

Yield: 4 servings (1 breast half and about 1/2 cup of the pepper mixture)
Calories 282; fat 11 g; protein 359 g; fiber 1.9 g; chol 94 mg; iron 2 mg; sodium 644 mg; calc 38 mg.

*I didn't have yellow and just used red.

**I sliced mine in half, lengthwise, to make them thinner.

Suggested side dish:
Mascarpone Mashed Potatoes: Place 1 1/2 pounds cubed peeled Yukon gold potatoes in a large saucepan; cover with water. Bring to a boil; reduce heat, and simmer 15 minutes or until tender. Drain; return to pan. Add 1/3 cup milk, 3 TB mascarpone cheese, and 1/2 teaspoon salt. Mash to desired consistency.

Thanksgiving/Holiday Meal Plan

2010-11-14T13:06:00.000-08:00

Thanksgiving/Holiday Meal Plan

This is a re-post from three years ago, and one I will probably post each November. If Thanksgiving dinner has become stressful for you, or you've never made the entire dinner before...well, you might find some help below:

Are you looking for some new Thanksgiving recipes? With Thanksgiving approaching I thought I'd share my Holiday Meal Plan with all of my (tens of???) readers. My hope is that it will help your stress levels if you are preparing Thanksgiving dinner and all the trimmings for family or friends. These holiday recipes are our family's traditional dishes. Sometimes there's a different vegetable or bread, but we pretty much serve the save thing for Thanksgiving or Christmas. It might sound boring, but considering we only have this once or twice a year, it is a meal we look forward to!

The menu:

Thanksgiving morning: Apple Streusel Coffeecake
Thanksgiving Dinner: Turkey, Gravy, Mashed Potatoes, Cornbread, Broccoli with Garlic Butter & Cashews, Sausage Stuffing
Dessert: Apple Pie
Day After Thanksgiving: Day After Thanksgiving Turkey Pot Pie

The following plan will easily feed 8-10 people with some leftovers. For additional people, add another vegetable dish.

Make sure to have on hand:

dried sage
dried thyme
olive oil
dried rosemary
bay leaves
ground marjoram
salt
black pepper
cinnamon
apple pie spice
butter, salted
butter, unsalted
vegetable shortening
sugar
flour
cornmeal
light brown sugar
baking powder
baking soda
canola oil
milk
soy sauce
white wine vinegar
garlic
vanilla
eggs (4)

Shopping List:

shelled walnuts (1 C)
plain low fat yogurt (16 oz)
Granny Smith apples (6)
broccoli (1 1/2 pounds)
salted cashews (1/3 C)
2 pie crust shells (As a shortcut you can use Pilsbury refrigerated pie crust, or you can make your own)
chicken broth (2 cans)
ground sausage (1 lb)
celery (1 C)
onion
fresh parsley (1/4 C)
herb seasoned stuffing mix (8 oz)
turkey
potatoes (for baking)
1/4-1/2 pound ground soy “sausage”

UP TO A WEEK BEFORE

CHOP

1 cup celery
1 cup onion
1/4 cup parsley
Place all 3 in a Ziplock for Stuffing.

1 cup celery
1 cup onion
Place both in a Ziplock for Turkey Potpie.

1 ½ pounds broccoli, in bite sized pieces
Put in baggie for Broccoli dish.

2 cloves garlic, minced
Put in tiny prep bowl for Broccoli Dish.

3-4 cloves garlic (whole...don’t chop)
Place in a tiny prep container for Mashed Potatoes.

6 cloves garlic, coarsely chopped
Place in tiny prep container for Turkey.

1 cup walnuts
Put in prep bowl for Coffee Cake.

1/3 cup salted cashews
Put in baggie for Broccoli Dish

DAY BEFORE

COOK

1 pound ground Italian sausage
1/4-1/2 pound ground soy “sausage” (My daughter is vegetarian...so I make some of the stuffing with her "sausage".)
Put in separate baggies for Stuffing.

CHOP

6 cups Granny Smith apples

2 Granny Smith apples
Coffee Cake

Keep apples in a bowl of lemon juice & water, covered in the refrigerator until needed.

PREPARE

9-10 prep bowls shown in the chart below (click on it to enlarge)

Coffee Cake (have it ready to bake first thing in the morning)

Pie crusts (can be placed on waxed paper and rolled up in the fridge until needed)

Clean & prep turkey. Put the spice rub under the skin. Cover with foil & place in the refrigerator.

The following chart is the beauty and brains behind the simplicity of this meal. I set out 9-10 prep bowls (sizes are listed on the chart), and fill them assembly-line style with different ingredients. Each bowl is numbered with masking tape so I know when to use it. Once these bowls are filled, most of the work is done!

Ingredients to get out for the assembly bowl line:

dried sage
dried thyme
olive oil
dried rosemary
bay leaves
ground marjoram
salt
black pepper
cinnamon
apple pie spice
butter, salted
butter, unsalted (2 sticks)
vegetable shortening
sugar
flour
cornmeal
light brown sugar
baking powder
baking soda
canola oil
milk
soy sauce
white wine vinegar
garlic

And now, for the chart. If you click on the photo, the whole chart will be large enough to view the details.

Bowl #10: Bowl # 10 needs to be added to the above chart if you will be making homemade pie crusts for the Apple Pie OR the Day After Thanksgiving Turkey Pot Pie. (If you're making crust for both...double these amounts.) Fill a medium bowl with: 2 1/2 C all purpose flour, 1 tsp salt, 2 TB sugar, 13 TB unsalted cold butter cut into 1/4-inch pieces, 7 TB vegetable shortening. Place in the refrigerator.

MORNING OF

First thing in the morning: Get out 2 sticks of margarine and bring to room temperature.

BAKE

Coffee Cake
350 degrees, 70-80 minutes (make sure center by cone is done)

PREPARE

Stuffing (can keep warm in crock pot)
Use wok (small or large burner)

JUST BEFORE TURKEY IS DONE

COOK

Peel and boil the potatoes w/garlic.

ASSEMBLE & PREPARE

Apple Pie

Cornbread

Broccoli w/Garlic Butter & Cashews
Use large stock pot & then frying pan (large burner)

ONCE TURKEY IS OUT OF OVEN

PLACE IN OVEN

425 degrees
Cornbread
Apple Pie

PREPARE

Gravy
Use medium pot & small burner

Mash the potatoes. Use KA mixer or potato masher. Mash with butter, milk, salt & pepper to taste. Keep warm.

Carve turkey after 20-30 minutes of cooling.

And now, the recipes:

Broccoli with Garlic Butter & Cashews

1 1/2 pounds fresh broccoli, cut into bite size pieces
1/3 cup butter
1 tablespoon brown sugar
3 tablespoons soy sauce
2 teaspoons white vinegar
1/4 teaspoon ground black pepper
2 cloves garlic, minced
1/3 cup chopped salted cashews

Place the broccoli into a large pot with about 1 inch of water in the bottom. Bring to a boil, and cook for 7 minutes, or until tender but still crisp. Drain, and arrange broccoli on a serving platter.
While the broccoli is cooking, melt the butter in a small skillet over medium heat. Mix in the brown sugar, soy sauce, vinegar, pepper and garlic. Bring to a boil, then remove from the heat. Mix in the cashews, and pour the sauce over the broccoli. Serve immediately.*

*It really does taste best when served immediately. When it's re-heated, the broccoli gets a little too mushy. So, I recommend only cooking the amount of broccoli your family will be eating at one sitting. You can reserve some of the marinade/cashews for another day when you quickly steam some fresh broccoli.

Cornbread

Preheat oven to 425 degrees. Grease 8 x 8 x 2" baking dish.

Mix together:
1 C sifted flour
2 TB sugar
3 tsp baking powder
½ tsp salt
1 C cornmeal

Make a depression in the center of the dry ingredients and lightly beat:
1 egg

Add to the center mixture:
1/4 C canola oil
1 C milk

Stir dry and wet ingredients together until the flour mixture is moistened.

Bake 20-25 minutes or until golden brown on top.

Turkey Gravy

Pour off drippings from roasting pan. Add to a pot:
3 TB drippings

Add, and stir to make a paste:
3 TB flour

Gradually stir in:
1 ½ C condensed chicken broth, undiluted
½ tsp salt
1/8 tsp pepper
1 tsp coarsely chopped fresh marjoram leaves OR
½ tsp dried marjoram leaves

Bring to a boiling, stirring. Mixture will be thickened and smooth. Simmer, stirring, 1 minute longer.

Makes 1 ½ cups.

Sausage Stuffing

In large skillet, saute:
1 lb sausage meat

Drain any fat and add:
1 C chopped celery
1 C chopped onion
1/4 C chopped parsley

Saute for 8-10 minutes.

In large stove top pot, combine
1 pkg (8 oz) herb-seasoned stuffing mix (or dried bread chunks from a good artisan bread)
½ tsp salt
1/4 tsp pepper
Toss to mix well.

Add:
1 C chicken broth
sausage mixture

Toss lightly.

Apple Streusel Coffeecake

Streusel (In bowl #3)
1 3/4 C packed light brown sugar
3/4 C all purpose flour
1 stick (1/2 C) cold butter, cut in small pieces
2 tsp cinnamon
1 C walnuts, coarsely chopped

In a medium size bowl, stir everything (except the walnuts) together with fingertips until crumbly and butter is completely incorporated. Stir in walnuts.

Cake (Dry ingredients in bowl #4)
3 1/4 C all purpose flour
1 ½ tsp baking powder
3/4 tsp baking soda

1 ½ sticks (3/4 C) butter or margarine (not spread), at room temperature
1 1/4 C sugar
3 large eggs
2 tsp vanilla
1- 16 oz container plain low-fat yogurt
2 Granny Smith apples, peeled, cored, and diced into ½” pieces (apples are in the refrigerator, diced)

Mix flour, baking powder, and baking soda in a small bowl. Beat butter and sugar in a large bowl with electric mixer until fluffy, about 2 minutes. Beat in eggs one at a time, beating well after each. Beat in vanilla and yogurt. With mixer on low speed, beat in flour mixture.

Grease (& flour) the Pampered Chef bundt pan EXTREMELY well with butter (not Pam) or margarine.

Spoon 3 cups batter into pan, spread evenly.
Sprinkle with 1/4 cup of the streusel, the apples, and then ½ cup of the streusel.

Spoon on remaining batter and spread evenly, then add the nuts.

Sprinkle with remaining streusel, pressing down lightly so it sticks to the batter.

Heat oven to 350 degrees. Bake 60-70 minutes or until a pick inserted in cake comes out clean. Cool on wire rack 15 minutes. Place cookie sheet over pan and carefully invert both. Remove pan and cool completely.

The most “undone” part of the cake is in the middle around the cone.

Serves 16. Per serving: 462 calories, 7 g pro, 63 g car, 21 g fat, 80 mg chol with butter, 41 mg chol with margarine, 291 mg sod. Exchanges: 2 1/4 starch/bread, 2 fruit, 4 fat.

Old Fashioned Apple Pie

Preheat oven to 425 degrees.

Slice:
6 C tart apples (Granny Smith/about 4 apples or 2 lbs)

Combine:
1 C sugar
1 tsp apple pie spice*
1/4 C flour
dash salt

Add sliced apples, lightly toss.

2 pie crust shells*

Fill one pie crust and add the other on top. Seal edges and slit the top shell.

Bake 45-50 minutes or until the crust is golden brown.

*The Best Pie Dough (Cook's Illustrated)
Double Crust 10-inch Regular or 9-inch Deep-Dish

When rolling out the dough, roll to a thickness of about 1/8-inch thick (about the thickness of two quarters).

For a double-crust 10-inch regular pie
2 1/2 cups unbleached all-purpose flour
1 teaspoon table salt
2 tablespoons granulated sugar
13 tablespoons unsalted butter , cold, cut into 1/4-inch pieces
7 tablespoons vegetable shortening , chilled
4 - 5 tablespoons ice water

1. Mix flour, salt and sugar in food processor fitted with steel blade. Scatter butter pieces over flour mixture, tossing to coat butter with some flour. cut butter into flour with five 1-second pulses. Add shortening and continue cutting in until flour is pale yellow and resembles coarse cornmeal with butter bits no larger than small peas, about four more 1-second pulses. Turn mixture into medium bowl.

2. Sprinkle 4 tablespoons of ice water over mixture. With blade of rubber spatula, use folding motion to mix. Press down on dough with broad side of spatula until dough sticks together, adding up to 1 tablespoon more ice water if dough will not come together. Shape dough into two balls with your hands, one slightly larger than the other. Flatten into 4-inch-wide disks. Dust lightly with flour, wrap in plastic, and refrigerate for 30 minutes before rolling.

Time and temperature: I started the pie out at 425 degrees. Once the crust was nicely browned, I turned down the oven to 350 degrees. The result was delicious! I didn't have to use the pesky torn foil pieces around the edge of my pie (you know...to keep the edges from burning). Next time I might brush a little water or egg over the raw upper crust and sprinkle on a dusting of cinnamon and sugar.

A handy trick: I had trouble lifting the bottom crust up and placing it in the pie pan. It kept breaking apart. So, I rolled it out on a Tupperware pastry sheet I own, set the pie pan (upside down) centered on the crust, and with the help of my husband, carefully flipped the pan/crust/pastry sheet. The crust landed nice and neat right in the pie pan!

Lumpy Garlic Mashed Potatoes

Wash and scrub 15-20 potatoes.
You can peel them, or leave the skins on. (I often peel about a third of them, as I like the skins.
Cut potatoes into fourths. )
Place into large stockpots, filling with water (but not too much...or it will boil over).
Add a clove of garlic into each pot of potatoes.
Boil until you can pierce the largest potato chunk with a fork.
Drain the potatoes.

Put the potatoes back in the pot, or in a large bowl.
Add, to taste, milk, salt, pepper, and butter.
Mash with a potato masher.
Serve hot!

Turkey

* The USDA does not recommend cooking turkey in an oven set lower than 325 degrees F.

* Place your turkey or turkey breast on a rack in a shallow roasting pan.

* For optimum safety, stuffing a turkey is not recommended. For more even cooking, it is recommended you cook your stuffing outside the bird in a casserole. Use a food thermometer to check the internal temperature of the stuffing. The stuffing must reach a safe minimum internal temperature of 165 degrees F.

* If you choose to stuff your turkey, the ingredients can be prepared ahead of time; however, keep wet and dry ingredients separate. Chill all of the wet ingredients (butter/margarine, cooked celery and onions, broth, etc.). Mix wet and dry ingredients just before filling the turkey cavities. Fill the cavities loosely. Cook the turkey immediately. Use a food thermometer to make sure the center of the stuffing reaches a safe minimum internal temperature of 165 degrees F.

* A whole turkey is safe when cooked to a minimum internal temperature of 165 degrees F as measured with a food thermometer. Check the internal temperature in the innermost part of the thigh and wing and the thickest part of the breast. For reasons of personal preference, consumers may choose to cook turkey to higher temperatures.

* If your turkey has a "pop-up" temperature indicator, it is recommended that you also check the internal temperature of the turkey in the innermost part of the thigh and wing and the thickest part of the breast with a food thermometer. The minimum internal temperature should reach 165 degrees F for safety.

* For quality, let the turkey stand for 20 minutes before carving to allow juices to set. The turkey will carve more easily.

* Remove all stuffing from the turkey cavities.

Timetables for Turkey Roasting
(325 degrees F oven temperature)

These times are approximate and should always be used in conjunction with a properly placed thermometer.

Unstuffed
4 to 8 pounds (breast) 1½ to 3¼ hours
8 to 12 pounds 2 3/4 to 3 hours
12 to 14 pounds 3 to 3 3/4 hours
14 to 18 pounds 3 3/4 to 4 1/4 hours
18 to 20 pounds 4 1/4 to 4 ½ hours
20 to 24 pounds 4 ½ to 5 hours

Stuffed
4 to 6 pounds (breast) Not usually applicable
6 to 8 pounds (breast) 2½ to 3½ hours
8 to 12 pounds 3 to 3 ½ hours
12 to 14 pounds 3 ½ to 4 hours
14 to 18 pounds 4 to 4 1/4 hours
18 to 20 pounds 4 1/4 to 4 3/4 hours
20 to 24 pounds 4 3/4 to 5 1/4 hours

-Tuck wing tips under the shoulders of the bird for more even cooking. This is referred to as "akimbo."

-Add ½ cup of water to the bottom of the pan.

-If your roasting pan does not have a lid, you may place a tent of heavy-duty aluminum foil over the turkey for the first 1 to 1 ½ hours. This allows for maximum heat circulation, keeps the turkey moist, and reduces oven splatter. To prevent overbrowning, foil may also be placed over the turkey after it reaches the desired color.

-If using an oven-proof food thermometer, place it in the turkey at the start of the cooking cycle. It will allow you to check the internal temperature of the turkey while it is cooking. For turkey breasts, place thermometer in the thickest part. For whole turkeys, place in the thickest part of the inner thigh. Once the thigh has reached 165 degrees F, check the wing and the thickest part of the breast to ensure the turkey has reached a safe minimum internal temperature of 165 degrees F throughout the product.

Day After Thanksgiving Turkey Pot Pie

In a bowl, combine:

1-2 C shredded/chopped turkey meat
1 C chopped celery*
1 C chopped onion*
1-2 C stuffing
1 C gravy

*You can saute these in a little butter if you like. Sometimes I do, sometimes I don't!

Line a pie pan (I swear by the Pampered Chef stoneware ones...they do not produce soggy bottomed crusts!!) with one pie crust. Fill with the above contents. Place a second pie crust over the top, sealing the edges. Decorate as desired. (I used a turkey shaped cookie cutter to cut out all those little turkeys around the edges. Just wet the bottom of the dough piece with a little water so it will stick to the crust.) Put a few slits in the top crust so steam can escape.

Bake at 375 degrees for 30-40 minutes (until the crust is golden).

Let the pot pie cool and set for about 15 minutes before cutting into it.

For the crust...I use the same crust recipe that was used for the apple pie. So, if you're making crusts, just double that recipe.

Strawberry-Rhubarb Pie

2010-11-14T11:24:00.001-08:00

Fall is definitely in full swing...the leaves have changed from green to gold, orange, and red, and are now being forced off the branches by the Pacific Northwest rains. Fall means pie season. Usually I think of apple or pumpkin at this time of year, but a strawberry-rhubarb pie is a welcome reminder of warmer weather and sunshine. And who says you can't have a bit of summer in the fall?

Strawberries and rhubarb freeze well, so stock up when they're in season and save a bit for later. You won't regret it!

De-Stringing Rhubarb

Before you get to the pie, you'll need to prep your rhubarb. This only takes a couple minutes to do. Cut or snap back a piece on the end. Don't cut through the piece. Once you've pulled it back most of the way, pull the end down removing all the stringy stuff. Make a cut on the other end (opposite side) and pull off the strings on that side. Repeat a couple more times until most of the strings are gone.

Strawberry-Rhubarb Pie

(Cook's Illustrated)

The amount of sugar and tapioca you use is relative, depending on the fruit’s quality and your taste. If you prefer a less sweet pie or if the fruit is especially sweet, use the lower sugar amount. If you like your pie juices fairly thick, or if the fruit is really juicy, then opt for the higher amount of tapioca. If you are using frozen fruit, measure it frozen, but let it thaw before filling the pie. If not, you run the risk of partially cooked fruit and undissolved tapioca.

Makes one 9-inch pie, serving 6 to 8

Pie Dough

2 1/4 cups unbleached all-purpose flour , plus extra for dusting

1 teaspoon table salt

2 tablespoons granulated sugar

11 tablespoons unsalted butter , cut into 1/4-inch cubes

7 tablespoons vegetable shortening , chilled

1/3 cup water , chilled with ice, increasing up to 3/8 cup, if needed

Strawberry-Rhubarb Filling

3 cups fresh strawberries , hulled and sliced

3 cups fresh rhubarb , trimmed and cut into 1-inch pieces

3/4 cup granulated sugar

1 tablespoon grated orange zest

2 teaspoons lemon juice

1/4 teaspoon vanilla extract

3 - 4 tablespoons quick-cooking tapioca

2 tablespoons unsalted butter , cut into small pieces

1. Mix flour, salt, and sugar in food processor fitted with steel blade. Scatter butter pieces over flour mixture, tossing to coat butter with a little flour. Cut butter into flour with five 1-second pulses. Add shortening and continue to cut it in until flour is pale yellow and resembles coarse cornmeal with butter bits no larger than small peas, about four more 1-second pulses. Turn mixture into medium bowl.

2. Sprinkle all but 1 tablespoon of the ice water over mixture. With blade of rubber spatula, use folding motion to mix. Press down on dough with broad side of spatula until dough sticks together, adding up to 1 tablespoon of remaining ice water if dough does not come together. Divide dough into two balls, one slightly larger than the other. Flatten each into 4-inch-wide disk. Dust lightly with flour, wrap separately in plastic, and refrigerate at least 30 minutes.

3. Remove dough from refrigerator; let stand at room temperature to soften slightly, about 10 minutes. Heat oven to 400 degrees. Toss fruit with sugar, lemon juice and orange zest, vanilla extract, and tapioca; let stand for 15 minutes.

4. Roll larger dough disk on lightly floured surface into 12-inch circle, about 1/8-inch thick. Transfer and fit dough into 9-inch Pyrex pie pan, leaving dough that overhangs the lip in place. Turn fruit mixture, including juices, into pie shell. Scatter butter pieces over fruit. Refrigerate until ready to top with remaining dough.

5. Roll smaller disk on lightly floured surface into 10-inch circle. Lay over fruit. Trim top and bottom dough edges to 1/2-inch beyond pan lip. Tuck this rim of dough underneath itself so that folded edge is flush with pan lip. Flute dough in your own fashion, or press with fork tines to seal. Cut four slits at right angles on dough top to allow steam to escape. If pie dough is very soft, place in freezer for 10 minutes before baking.

6. Place pie on baking sheet; bake until top crust is golden, 20 to 25 minutes. Reduce oven temperature to 350 degrees and continue to bake until juices bubble and crust is golden brown, 30 to 40 minutes longer.

7. Transfer pie to wire rack; let cool to almost room temperature so juices have time to thicken, from 1 to 2 hours.

Glasses, Glasses, EVERYWHERE!

2010-11-13T11:37:00.000-08:00

Our family drinks a lot of water, which is a good thing. The problem is that we (well, mostly the girl) get a glass, fill it with water, and then put it in the dishwasher (the parents) or just leave it around the house (the girl). When we added a temporary 4th member to our house, I found I was doing two loads of dishes a day....because of all the water glasses! AACK!

One of my least favorite chores is unloading the dishwasher, so I thought about ways to minimize all the extra glasses each day. Asking the family members to simply use one glass and keep it on the counter wouldn't work: 1) Because we'd forget which glass was ours, and 2) I tend to pick up stray glasses and put them all in the dishwasher.

I thought about making "Glass charms" for them, kind of like wine charms. My sewing supplies were out, so I grabbed some leftover elastic, cut a few pieces of colored ribbon and got out four different charms. I quickly cut and stitched the elastic into bands, tied on a small piece of colored ribbon and attached a charm. The whole project took less than five minutes.

In the end we each have an elastic band with a charm that fits us (flower for me, peace sign for the girl, heart for my hubby, and a smiley face for our friend). When not in use, they hang from the knob on the glass cabinet. Most of the time, though, they are wrapped around a glass, sitting on the counter.

By using these charms, we've cut our dishwashing loads in half, saving money, energy, and water.

The next step will be to make about 20 more of them so they're available for parties and gatherings.

FoodSaver = HUGE Savings

2010-11-03T23:32:00.000-07:00

I'm a big believer in my FoodSaver gadget. I'm not going to go into all the reasons why I love it, but if you really want to know, look here. If you are wondering what else to do with one, look here. If you want to buy one, or stock up on bags at a substantial savings, keep on reading.

FoodSaver is having a HUGE sale right now. (The fine print in the ad says it goes until Dec. 31, 2010, or while supplies last.)

Save $130 on orders of $260 and more (code is SAVE130)
Save $60 on orders from $160-259 (code is SAVE60)
Save $20 on orders from $100-$159 (code is SAVE20)

I just stocked up on bags BIG TIME. I bought 12-11" rolls, and 19-8" rolls. Normally each roll is $11.99. They always give you a discount if you buy more. The best discount is if you buy 8 or more, they take 30% off the price, bringing it to $8.39 a roll.

EVEN BETTER, I maximized my savings by buying 31 rolls for just $130.20! Free shipping for orders over $50. That came out to $4.20 a roll. Yes, it will take me a while to use all this. But these are the best prices, by far, that I've ever seen.

Anyway, just wanted to pass on this offer in case any of you were in the mood to stock up. Click here to go to their site. And, no, I don't work for them or get any kind of kickbacks. Just like the product and enjoy telling others about good deals!

(The savings are also good on their accessories and machines...pretty much anything on their site.)

Here's a link from FoodSaver that explains it all: FOODSAVER DEAL

Fabulous Food/Garden Magazines at Great Prices

2009-11-09T08:05:00.000-08:00

Just in time for the holidays, Amazon has some great deals on magazine subscriptions. Cooking Light is a bargain at $5! I also added Sunset to my cart for $11. There are a lot of other deals as well...here are the links:

Cooking Light ($5)

Sunset ($11)

Food Network ($10)

Plenty more with $3, $5, & $10 discounts....The discount shows up when you click on the specific magazine.

Happy shopping!

Thanksgiving/Holiday Meal Plan

2009-11-07T21:09:00.001-08:00

This is a re-post from two years ago, and one I will probably post each November. If Thanksgiving dinner has become stressful for you, or you've never made the entire dinner before...well, you might find some help below:

Are you looking for some new Thanksgiving recipes? With Thanksgiving approaching I thought I'd share my Holiday Meal Plan with all of my (tens of???) readers. My hope is that it will help your stress levels if you are preparing Thanksgiving dinner and all the trimmings for family or friends. These holiday recipes are our family's traditional dishes. Sometimes there's a different vegetable or bread, but we pretty much serve the save thing for Thanksgiving or Christmas. It might sound boring, but considering we only have this once or twice a year, it is a meal we look forward to!

The menu:

Thanksgiving morning: Apple Streusel Coffeecake
Thanksgiving Dinner: Turkey, Gravy, Mashed Potatoes, Cornbread, Broccoli with Garlic Butter & Cashews, Sausage Stuffing
Dessert: Apple Pie
Day After Thanksgiving: Day After Thanksgiving Turkey Pot Pie

The following plan will easily feed 8-10 people with some leftovers. For additional people, add another vegetable dish.

Make sure to have on hand:

dried sage
dried thyme
olive oil
dried rosemary
bay leaves
ground marjoram
salt
black pepper
cinnamon
apple pie spice
butter, salted
butter, unsalted
vegetable shortening
sugar
flour
cornmeal
light brown sugar
baking powder
baking soda
canola oil
milk
soy sauce
white wine vinegar
garlic
vanilla
eggs (4)

Shopping List:

shelled walnuts (1 C)
plain low fat yogurt (16 oz)
Granny Smith apples (6)
broccoli (1 1/2 pounds)
salted cashews (1/3 C)
2 pie crust shells (As a shortcut you can use Pilsbury refrigerated pie crust, or you can make your own)
chicken broth (2 cans)
ground sausage (1 lb)
celery (1 C)
onion
fresh parsley (1/4 C)
herb seasoned stuffing mix (8 oz)
turkey
potatoes (for baking)
1/4-1/2 pound ground soy “sausage”

dried sage
dried thyme
olive oil
dried rosemary
bay leaves
ground marjoram
salt
black pepper
cinnamon
apple pie spice
butter, salted
butter, unsalted (2 sticks)
vegetable shortening
sugar
flour
cornmeal
light brown sugar
baking powder
baking soda
canola oil
milk
soy sauce
white wine vinegar
garlic

In a bowl, combine:

Sabbatication: Everything's Falling Into Place

2009-10-09T00:49:00.000-07:00

What a nice feeling that is! Brian's research is continuing on (you can read all bout it in his Facebook "Note" section), I'm driving people where they need to be, volunteering a bit, and playing way too many Facebook games (hey, I have a bit of time on my hands!) I know, I know...I'm supposed to be using my camera and getting beyond lesson 3 in my Photoshop tutorial. I will, I will....

Katie, though, has made the most progress and I am so proud of her! The friend situations have settled; she has made some nice friends and is starting to do things with them outside of school (Girl Scouts and birthday parties so far). She's doing EXTREMELY well in her classes, and is more organized and on top of things than she ever has been. She's paying attention to deadlines and is completing homework ahead of time.

If you read my last notes, you might remember that it was only a couple weeks ago that we learned she was placed in the wrong math class. We *thought* she was in the higher group, only to learn that she was basically repeating last year's material. Sadly, it was 6 weeks into the school year that this was discovered.

She's finishing her third week in the new class (Algebra 1). We've (OK...Brian, mostly) been working with her to catch up and understand material that took the others 6 weeks to learn. She's been working tirelessly on her math, both before and after school. She's gone in for tutoring. Today she had her first test and got an A on it. In fact she "came in third place," as she put it...doing better than most of the class. 'Atta girl!! She was so proud. Proud enough to declare that worthy of an Eegee! Mom and Dad were VERY proud of her as well.

Weather-wise (because it's ALL about the weather in Tucson's fall/winter) it's been FABULOUS. Mid-70s-80's, blue skies, fabulous clouds (I think Tucson has the BEST clouds!), breezy winds. OK, there is absolutely no fall or winter here, and I do miss the crimson maple leaves that are starting to peak in McMinnville right about now. The rains, which are about to start (there, not here) I can do without! All in all, the weather's wonderful. Our only regret is that we can't leave the windows open at night. The neighborhood's too sketchy and the alarm system won't set unless they're all closed. We have been opening them in the afternoons when Brian's home, and it's refreshing to let the air in the house.

Cooking...with my limited supply of pantry ingredients I've been relying on simple dishes, though I'm on the look out for new recipes that use these same ingredients. I made two new recipes this week from Cooking Light that were true winners.

Friends...That's such an awesome part of being back in Tucson! In the past week or so I've had the pleasure of lunching, brunching, and visiting with Stacy McAlpine (met in 7th grade), Tami (Holman) Dillon (met in 6th grade), Suzy (Garra) Carver (met in 7th grade), Felipe Garcia (met in 7th grade), and will soon be getting together with Fong (Tom) Smith (met in 6th grade) and the most wonderful (retired) high school teacher of all, Cindy Schiesel.

Activities...we've been attending the UA's volleyball games and are becoming avid fans. We also attended the Greek Festival, but only stayed a short bit as it was blistering hot! This weekend we look forward to more volleyball, Tucson Meet Yourself Festival, and going to Sabino Canyon with one of Brian's former students.

Oh, and we'll probably treat Katie to that Eegee because she deserves it!