tag:blogger.com,1999:blog-26920251892771146532024-03-13T13:08:16.052-07:00Feed Your Inner Fat KidShe's hungry.Mandahttp://www.blogger.com/profile/01835212055150526167noreply@blogger.comBlogger70125tag:blogger.com,1999:blog-2692025189277114653.post-77905880455040569092011-03-24T12:25:00.000-07:002011-03-24T12:25:08.691-07:00My favorite way to cook vegetables.<div class="separator" style="clear: both; text-align: center;"></div>This year I learned the most AWESOME trick to cooking vegetables from my friend <a href="http://www.hollywouldifshecould.blogspot.com/">Holly</a>. She enlightened me to <a href="http://feedyourinnerfatkid.blogspot.com/2010/05/cauliflowers-new-life.html">roasted cauliflower</a> and then I suddenly heard buzz everywhere about roasting vegetables. Since my family loves roasted cauliflower, I've tried roasting TONS of other vegetables, all with great success.<br />
<br />
Favorites I've roasted:<br />
carrots<br />
asparagus<br />
broccoli<br />
butternut squash (for soup)<br />
<br />
The formula is easy and consistent. Toss your chosen vegetable (cut into bite-sized pieces) in olive oil with a little salt and pepper and pop in a 400-425 degree oven on a cookie sheet or jelly roll pan for 20ish minutes. Turn the veggies halfway through. And then? EAT.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpmDDJw6uTZeXUmU3LkTzxQYLQhJZ_9gF_4xDryAOImBQdEyfBdmiuQrttrNEFSGB-iX9sk-K-hJjtaIcjUYzmn_N1dpKNJ4cw0ShSCaZFwQP7SkXWy0QjIZLVjPU9S7PCAG9vQ5FAMtw/s1600/DSC01834.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpmDDJw6uTZeXUmU3LkTzxQYLQhJZ_9gF_4xDryAOImBQdEyfBdmiuQrttrNEFSGB-iX9sk-K-hJjtaIcjUYzmn_N1dpKNJ4cw0ShSCaZFwQP7SkXWy0QjIZLVjPU9S7PCAG9vQ5FAMtw/s320/DSC01834.JPG" width="320" /></a></div>Mandahttp://www.blogger.com/profile/01835212055150526167noreply@blogger.com4tag:blogger.com,1999:blog-2692025189277114653.post-146452605159007162011-03-24T12:10:00.000-07:002011-03-24T12:37:15.453-07:00The easiest way to cook chicken ever in history.<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjitTA0Yp8Fd0zE3VEy9bX0ihNTKeI2njiPwcYotRUpvUgV32tRPGgcVv67zB0LrvhHGO_szx5ZQjBePxKK0CxmhGVIdtyGOTWNO44fNbVN2y_9U820LJk9XeZoO04GsJhgA0KkNNyfCgM/s1600/DSC01854.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjitTA0Yp8Fd0zE3VEy9bX0ihNTKeI2njiPwcYotRUpvUgV32tRPGgcVv67zB0LrvhHGO_szx5ZQjBePxKK0CxmhGVIdtyGOTWNO44fNbVN2y_9U820LJk9XeZoO04GsJhgA0KkNNyfCgM/s320/DSC01854.JPG" width="320" /></a></div>You won't be surprised to hear that I use Antonio Banderas, aka my beloved Crock Pot, to cook chicken. This method is an easy, cheap way to cook up chicken for many uses! If you want a "roasted" or "rotisserie" chicken this is NOT the method to use, but if you need some chicken for chili, chicken salad, etc. this is PERFECT!<br />
<br />
Step 1: Get a whole chicken. The chicken in the photo above is a fryer, but I'm pretty sure this would also work with a larger chicken (a roaster, etc.).<br />
<br />
Step 2: Rinse the chicken inside and out and discard all the extra included goodies (the, uh, innards that are in the cavity YUCK). <br />
<br />
Step 3: Spray your crock with cooking spray.<br />
<br />
Step 4: Plop the entire chicken in and add a little salt and pepper if you want.<br />
<br />
Step 5: Put the top on the Crock Pot.<br />
<br />
Step 6: Cook on low for 8-10 hours.<br />
<br />
Step 7: Remove the chicken, let it cool if you have time, and pick the meat off the bones. You should be able to get both breast portions off whole because the thing is just moist, perfectly cooked, and falling apart. Discard the bones. Eat the meat/use it in your recipe that calls for cooked chicken.<br />
<br />
THE END.<br />
<br />
I have a lot of ideas about variations you can do on this recipe! You could probably add a cut up fresh lemon or an onion or some fresh rosemary/herbs to the pot if you want to experiment with flavors. You could also add a cup or two of chicken broth or water if you want to use the strained juices later as the base for a soup or as broth or if you're nervous about cooking the chicken without anything else in the pot. I assure you, however, that by the time the chicken is done that there is PLENTY of liquid. The crock pot seals in the juices from the chicken and doesn't let them out as it cooks.<br />
<br />
Verdict? YUM.<br />
<br />
(I got this idea from an old friend. Hi Lisa!! Thanks for the tip!)Mandahttp://www.blogger.com/profile/01835212055150526167noreply@blogger.com2tag:blogger.com,1999:blog-2692025189277114653.post-28191119358000647832011-03-24T11:57:00.000-07:002011-03-24T11:57:48.637-07:00I'm a dork for sporks.I mentioned to a friend recently that I thought the Spork is one of the triumphs of human ingenuity and admitted that I often grab a few spares whenever I'm (very rarely anymore) at Taco Bell. About a week later, <a href="http://www.amazon.com/Snow-Peak-SCT-004-Titanium-Spork/dp/B000AR2N76">these arrived</a> (it was actually super awesome ... he put them in the bottom of a cereal box for us as "the prize"!).<br />
<br />
Ladies and gentlemen, I give you the Titanium Spork!<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiv9B6X3ypaI3iRZAK9zv4w4ZVCkUop3YIk-s7pX9vUcWT-MPK7dkmEiIkX6FfdGhyphenhyphenKVDxDwqOmF3pK3KTBgNxkKAxLal1-HSvg5LKCiTDBzV8Ma1seiwpbwB3qCA9qHFeJdaiWYycQDa4/s1600/DSC01855.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiv9B6X3ypaI3iRZAK9zv4w4ZVCkUop3YIk-s7pX9vUcWT-MPK7dkmEiIkX6FfdGhyphenhyphenKVDxDwqOmF3pK3KTBgNxkKAxLal1-HSvg5LKCiTDBzV8Ma1seiwpbwB3qCA9qHFeJdaiWYycQDa4/s320/DSC01855.JPG" width="240" /></a></div><br />
No more Taco Bell runs required! I guess I'll have to find another excuse...<br />
<div class="separator" style="clear: both; text-align: center;"></div>Mandahttp://www.blogger.com/profile/01835212055150526167noreply@blogger.com3tag:blogger.com,1999:blog-2692025189277114653.post-59853191443416649692010-05-27T20:39:00.000-07:002010-05-27T20:39:05.980-07:00Easy barbecue chicken pizzaI mentioned in my last post that I've been making pizza with pre-made packaged pizza crusts this week and the success has been great! It's definitely an easy way to step up from frozen pizza, use up leftovers and stuff you have in your fridge (Bobolis come with their own little pre-measured packets of pizza sauce too! So easy!).<br />
<br />
The leftovers that have been hanging out in my fridge this week are some grilled barbecue chicken breasts that we made on Saturday. John has been making huge sandwiches of them all week and finally today I was down to one-and-a-half chicken breasts. Perfect time to use up my extra Boboli crust! I'd been eyeballing a <a href="http://www.epicurious.com/recipes/food/views/Barbecue-Chicken-Pizza-46">recipe from epicurious.com</a> for a simple barbecue chicken pizza all week. In anticipation I picked up a half pound wedge of gouda cheese (gouda! I hardly know her! ha ha!! Ok so I'm probably the only who thought that was funny) and a red onion. We already had plenty of barbecue sauce on hand (Sweet Baby Ray's is our household fave ... we buy it in bulk at Costco!).<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwK1AdtbYdJI4hjH3ysiUKtRaFhRfL0yJWk6F0pI2_1v-uV8PadUO2d8JuW4c_7lZtWkddxyjOdR2tQcBaQqbpXJt0TQaxBKgdwVfbagTGpaVStKSmLp7cpvL65DQtCA-p4Jq_7PI6oHI/s1600/DSC01096.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwK1AdtbYdJI4hjH3ysiUKtRaFhRfL0yJWk6F0pI2_1v-uV8PadUO2d8JuW4c_7lZtWkddxyjOdR2tQcBaQqbpXJt0TQaxBKgdwVfbagTGpaVStKSmLp7cpvL65DQtCA-p4Jq_7PI6oHI/s320/DSC01096.JPG" /></a></div>So here's what I did:<br />
<br />
I cut up the chicken in slices/chunks. I had one-and-a-half grilled chicken breasts that were lightly coated with BBQ sauce. I put the sliced chicken in a bowl and coated it with 1/2 cup barbecue sauce (the original recipe called for 1/4 cup but I accidentally overdid it ... happy accident!). Then I cut the wax and rind off the gouda cheese and shredded it. It seemed like a lot of cheese but I ended up using it all! I didn't want to waste it!!<br />
<br />
I layered half the cheese on the crust, then arranged the chicken on top of that. I scraped down the bowl and added any leftover sauce to that. Then I added about half a thinly-sliced red onion (it was a medium-ish size) all over the chicken. Then a drizzle of BBQ sauce from the bottle. Then the rest of the cheese on top. Oooh baby. I gouda you.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsY5Ax27-bsaHX8D1n8baSBRxsw_CTD-oN9RkdK1ltkGaVD4g7By-CTUR4owM1BpxxS8ahDBxb4oXWVymTIUmTjLofr1DgHtVcgv-jDSatBgo846rfy02TKc_qieGHRpacQ9TSMEiivN4/s1600/DSC01093.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsY5Ax27-bsaHX8D1n8baSBRxsw_CTD-oN9RkdK1ltkGaVD4g7By-CTUR4owM1BpxxS8ahDBxb4oXWVymTIUmTjLofr1DgHtVcgv-jDSatBgo846rfy02TKc_qieGHRpacQ9TSMEiivN4/s320/DSC01093.JPG" /></a></div><br />
Baked it for 15-ish minutes in a 450 degree oven.<br />
<br />
OH EM GEE. This pizza. It is so good.<br />
<br />
Sydney wasn't as big a fan of this one as she was of the tomato basil one I made earlier this week, but she did enjoy licking all the cheese and barbecue sauce off the top:<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5ZuEffQ-7mHpic5CyKvcRrGBxKRLQO9uJiKpAOIDh2TArK22sxAsJBI3QzAdB0yZZ3tX8nwjKW5cvNF31s7iydf3Pm79GtgMFnEetZEFu9qsIDcoe7O9KmRMRRBeIokWXRGRKceqPKac/s1600/DSC01108.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5ZuEffQ-7mHpic5CyKvcRrGBxKRLQO9uJiKpAOIDh2TArK22sxAsJBI3QzAdB0yZZ3tX8nwjKW5cvNF31s7iydf3Pm79GtgMFnEetZEFu9qsIDcoe7O9KmRMRRBeIokWXRGRKceqPKac/s320/DSC01108.JPG" /></a></div><br />
I ate mine straight up. And had to restrain myself from going back and eating the rest (poor John will need <i>something</i> to eat when he gets home from teaching tonight).<br />
<br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkF4Ld8pQS83021LMV4XG1qN95mMHjBDk1YWbvTn9AEUIjOYU5C-iFEyt_I32SFzlY1kBlkqmbH0h6uw_qfwh2hizZ13BmWVM5AvNhxV3cz5u6n6oiTRPngPEt6-MyO1Q7YT1q7jEfymI/s1600/DSC01099.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkF4Ld8pQS83021LMV4XG1qN95mMHjBDk1YWbvTn9AEUIjOYU5C-iFEyt_I32SFzlY1kBlkqmbH0h6uw_qfwh2hizZ13BmWVM5AvNhxV3cz5u6n6oiTRPngPEt6-MyO1Q7YT1q7jEfymI/s320/DSC01099.JPG" /></a></div>Mandahttp://www.blogger.com/profile/01835212055150526167noreply@blogger.com1tag:blogger.com,1999:blog-2692025189277114653.post-3098401437217200612010-05-27T20:07:00.000-07:002010-05-27T20:07:59.028-07:00The shortcut of the century: Boboli pizza crustRecently when I was strolling the aisles of - where else! - Costco they had a 2-pack of ready made pizza crusts (with sauce) that I just had to take home. My family came into town for a visit soon after and we had a Make Your Own Pizza Party! I made a very safe fresh tomato, mushroom and basil pizza with lots of mozzarella cheese while my sister and her boyfriend took it to another level with Italian sausage, peppers, mushrooms ... the works.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9Y_amqqxfplqZ3vqPgHxhCoZi2lHxd-RnyP87oew7O0UPFA1GgZD5iUqbywjGUau0Y9H1wWna4kmBCeoJUjnT1tXkWb6cz3jxbJivKirPCfsbqjQNCmz3Jv34VwzzZu4zrTJd_FYCccg/s1600/DSC01094.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9Y_amqqxfplqZ3vqPgHxhCoZi2lHxd-RnyP87oew7O0UPFA1GgZD5iUqbywjGUau0Y9H1wWna4kmBCeoJUjnT1tXkWb6cz3jxbJivKirPCfsbqjQNCmz3Jv34VwzzZu4zrTJd_FYCccg/s320/DSC01094.JPG" /></a></div><br />
As I am making the effort lately to use up all our leftovers AND cook at home more, I figured a pizza party was in order this week. I picked up a two-pack of Boboli crusts at my grocery store and pulled out all the stops (we already had roma tomatoes and fresh basil and cheese in the fridge just begging to be used up).<br />
<br />
I topped my pizza to my pleasing (I used the included sauce packet, lots of tomato rounds and a huge handful of fresh basil, along with salt and pepper):<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhq3R4xLxk7F9KWzle2_ILUud1GlEk2nTj8MrTio91qbrr9yz6nrijqvsaQxKwWbiteUQcc_UppgRvWo0W6ad_CzHRiDmARxINJYJKGpczcZ3ZB9TynvsxQMrcM2lFMLBmRe_8GhMq4eH0/s1600/IMG_4011.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhq3R4xLxk7F9KWzle2_ILUud1GlEk2nTj8MrTio91qbrr9yz6nrijqvsaQxKwWbiteUQcc_UppgRvWo0W6ad_CzHRiDmARxINJYJKGpczcZ3ZB9TynvsxQMrcM2lFMLBmRe_8GhMq4eH0/s320/IMG_4011.JPG" /></a></div><br />
The results? Well lets just say we wolfed it down so fast I didn't have time for any after photos. Syd ate TWO adult-sized pieces, chirping about "pizza!" the whole time! We had no leftovers. OOPS. The toppings were piled high and the pizza crust was still crispy and chewy (not soggy).<br />
<br />
What I love about these pizza crusts is that it allows me to do something I love (cook) without sacrificing a lot of time. I can use what I have on hand or I can get all fancy and make something more complicated. I don't feel bad about NOT making pizza crusts from scratch ... as of this moment I don't see any reason why I should! Hooray for shortcuts!Mandahttp://www.blogger.com/profile/01835212055150526167noreply@blogger.com0tag:blogger.com,1999:blog-2692025189277114653.post-47370019783284233962010-05-27T19:46:00.000-07:002010-05-27T19:46:27.156-07:00I think I love you: Cook's CountryIt is well-documented that I'm a PBS junkie. We don't have cable and I need my fix of cooking shows and historical drama (and also? <i>Sesame Street </i>only comes on twice a day. HA). One of my favorite cooking shows on PBS is called <a href="http://www.cookscountry.com/?extcode=K00GDAF00"><i>Cook's Country</i></a>. It is a "test kitchen" show where they try out equipment and tell you what the best versions of recipes are. I LOVE IT! Arguably it's very nerdy, but hey, I'm a big nerd.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8A37OqP2mt_ajbTDDPZjxU664i6dNC76H4w5kMfE6DElCBsr0I5Uu6BcN-cO6GgvnAxG_rmKrIXPPqPwVyo82ydO156LGSaMJ_mP2TtxOUsO9QGsMKXukNYU0X99nOTb4Y6k4bYmtehw/s1600/DSC01097.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8A37OqP2mt_ajbTDDPZjxU664i6dNC76H4w5kMfE6DElCBsr0I5Uu6BcN-cO6GgvnAxG_rmKrIXPPqPwVyo82ydO156LGSaMJ_mP2TtxOUsO9QGsMKXukNYU0X99nOTb4Y6k4bYmtehw/s320/DSC01097.JPG" /></a></div><br />
Recently a recipe for a mashed potato casserole caught my eye on the show and so I took to the internet to print out a copy. Unfortunately I had to "sign up" for the website in order to procure the recipe (which I have yet to make). Signing up for an account on the website also signed me up for the show's magazine. I received my "free trial" copy today and I have to tell you ... I LOVE IT. Number one, it has no ads. Number two? It's beautiful. It's a large, thin glossy magazine with gorgeous two-page spreads on recipes and kitchen equipment reviews and FOOD. This month's issue (the mag comes out every other month) had reviews on immersion blenders and a yummy-looking recipe for tomato mac and cheese. I'm intrigued! I pored over it today as Syd and I munched on her dinner (she does better when she has a little space to eat. Can't blame her) and practically had to wipe the drool off the page. I'm going to send them a check. This magazine is awesome!<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZWAc5Rdv4kOm_W_kbNZAnBJkSZdbQoVEYSlKsY3AZUuRtXFtbzX2yAaHW8M7sWGstIz0KNmMAshz5ja039xlejnwsUnO1lILZnsmvE7gFPhX1hueCuYcHpi8h-Z4dLKCJvHKDS-E17AE/s1600/DSC01098.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZWAc5Rdv4kOm_W_kbNZAnBJkSZdbQoVEYSlKsY3AZUuRtXFtbzX2yAaHW8M7sWGstIz0KNmMAshz5ja039xlejnwsUnO1lILZnsmvE7gFPhX1hueCuYcHpi8h-Z4dLKCJvHKDS-E17AE/s320/DSC01098.JPG" /></a></div>Mandahttp://www.blogger.com/profile/01835212055150526167noreply@blogger.com0tag:blogger.com,1999:blog-2692025189277114653.post-91148020512594190222010-05-27T19:34:00.000-07:002010-05-27T19:34:21.646-07:00The view from my kitchen today:<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfAO9MLay9LxObVgtxE_EtC_YClvwwrZqZjCL-d3VkNzlwp8s6ndtAnI6BOGg5110e_N2zw4d9bCsjTtBrY5NL9l0Y2LbMNI0Izb2ZFRr2uFsJVfPLzkDVugbFIzb29qqt9VE-RONVI64/s1600/DSC01090.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfAO9MLay9LxObVgtxE_EtC_YClvwwrZqZjCL-d3VkNzlwp8s6ndtAnI6BOGg5110e_N2zw4d9bCsjTtBrY5NL9l0Y2LbMNI0Izb2ZFRr2uFsJVfPLzkDVugbFIzb29qqt9VE-RONVI64/s400/DSC01090.JPG" width="400" /></a></div><br />
<div style="text-align: center;">(It was the only way to get dinner done today with no potential injuries.)</div>Mandahttp://www.blogger.com/profile/01835212055150526167noreply@blogger.com1tag:blogger.com,1999:blog-2692025189277114653.post-11438340023231319242010-05-14T14:45:00.000-07:002010-05-14T14:45:58.249-07:00Homemade salsa, the easy wayToday my husband discovered the <a href="http://thepioneerwoman.com/cooking/2010/01/restaurant-style-salsa/">salsa</a> (courtesy of The Pioneer Woman) that I made earlier in the week and sent me the following series of texts:<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8kngNNIn1gV2RSOosmgoXSqrqcM6guQBDahLew3I6QB4f9vAP8RlKjKNkIuulXBB_-gCtWXIR5lhRk4Lfr60bpphk_Sp9LR9hpyV1EJmge2a_uU0GU2xjkbloRn1fIapmznJgGuT5-o0/s1600/IMG_3105.PNG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8kngNNIn1gV2RSOosmgoXSqrqcM6guQBDahLew3I6QB4f9vAP8RlKjKNkIuulXBB_-gCtWXIR5lhRk4Lfr60bpphk_Sp9LR9hpyV1EJmge2a_uU0GU2xjkbloRn1fIapmznJgGuT5-o0/s320/IMG_3105.PNG" /></a></div> You think he liked it?<br />
<br />
The recipe was easy, but it would have been easier if I had a large food processor (I have a little 4-cupper) or a decent blender. SIGH. I had to do the salsa in batches in the blender. I also added a lot more cilantro (I used an entire bunch), used lemon juice instead of lime because that's what I had, and used one fiery hot chili pepper from our garden (no seeds, and still! SO HAWT!!).<br />
<br />
It's good stuff. John'll tell you. :)Mandahttp://www.blogger.com/profile/01835212055150526167noreply@blogger.com2tag:blogger.com,1999:blog-2692025189277114653.post-84835906802322388842010-05-14T14:10:00.000-07:002010-05-14T14:14:51.997-07:00Salsa chicken in the crock pot!Oh man, this recipe totally saved my butt for dinner. It was about 1 pm and I had NO IDEA what to do for dinner. I knew I had salsa, rice, and chicken breasts (frozen) on hand. <a href="http://www.stylelushblog.com/2010/01/easiest-recipe-ever-salsa-chicken.html">I remembered a salsa chicken recipe my friend Elizabeth posted on Style Lush</a> and wondered if I could make it my slow cooker. I googled a few salsa chicken recipes but they all called for beans and corn (which I did not have on hand) and I decided to just throw caution to the wind and go for it.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfMy0XH7Fp8E193hgTzvtdBUy6tHc8JYGbF4K5FQ5oxIDq4zXADohdW1f54GvtOA-Li4nMjDTlCareosz-c2mF2F2034btvJnv9xMR8wpgjA1fiJdKxJopQMHB_wVMzL2wTD-_GCPU1CU/s1600/DSC01081.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfMy0XH7Fp8E193hgTzvtdBUy6tHc8JYGbF4K5FQ5oxIDq4zXADohdW1f54GvtOA-Li4nMjDTlCareosz-c2mF2F2034btvJnv9xMR8wpgjA1fiJdKxJopQMHB_wVMzL2wTD-_GCPU1CU/s320/DSC01081.JPG" /></a></div><br />
<br />
BOY AM I GLAD I DID! This recipe knocked our socks off. We have been doing a lot of soup in the crock pot lately (we are totally sick the classic <a href="http://feedyourinnerfatkid.blogspot.com/2010/01/chicken-tortilla-soup-in-crock-pot.html">chicken tortilla soup</a> in the crock pot ... I was making it once a week for a while).<br />
<br />
Anyway, here goes:<br />
<br />
Put 4 frozen chicken breasts and lots of salsa (2+ cups) in the crock pot on low for 6-8 hours.<br />
<br />
When you're nearly ready to eat, make some rice. I made 2 cups of uncooked white rice in my rice cooker ... it took about 15 mins.<br />
<br />
Take the chicken out of the pot and set on a plate. Add 2-3 Ts of sour cream to the sauce in the pot and stir. Then add as much rice as you want (I added most of what I made in the rice cooker, minus about 1/2 cup).<br />
<br />
Scoop up some rice on a plate and top with a chicken breast. Add cheese if you want. Be sure to put the leftovers somewhere the dog can't get it. I<a href="http://insidedog.typepad.com/main/2010/05/seven-quick-takes-the-usual-drivel.html"> learned the hard way</a> that my basset hound REALLY liked this dish too. UGH.Mandahttp://www.blogger.com/profile/01835212055150526167noreply@blogger.com1tag:blogger.com,1999:blog-2692025189277114653.post-77845511465621704272010-05-14T14:01:00.000-07:002010-05-14T14:01:23.535-07:00Cauliflower's new lifeJohn hates cauliflower. HATES. I can't say that I've ever big a big fan of it either but I get tired of the same old green beans and broccoli and steamed carrots racket, you know? A while a go my friend <a href="http://hollywouldifshecould.blogspot.com/">Holly</a> mentioned that she and her boyfriend actually got into a FIGHT over some roasted cauliflower they'd made and they now had to get TWO heads of cauliflower so they could still have harmony in their relationship. I've been experimenting with roasting veggies more lately (see the recipe for roasted carrots here ... Syd and I LOVED these!) and so I pressed Holly for her instructions on roasted cauliflower. I finally made this one night when Syd and I were on our own for dinner and WOW. She and I ate the entire head of cauliflower between the two of us! YUM! I knew I had to make it for John. I did just that a few weeks ago and he has requested it several times since. Last night I made it again and he turned to me with a mouthful and said "I think I'm addicted to this stuff!" If that's not a total 180 I don't know what is!<br />
<br />
Here's the method I use. One head can serve two hungry people, but I've made two heads at a time just like Holly and it doesn't last long! We usually eat all the leftovers the following day!<br />
<br />
1-2 heads of cauliflower, cut into florets, stem and leaves discarded<br />
olive oil<br />
kosher salt & pepper<br />
<br />
Once you've cut up the cauliflower put it into a large bowl and drizzle with A LOT of olive oil. I'm not really sure how much I use because I don't measure but it has to be at least a cup when I make 2 heads! I usually drizzle, then add a few pinches of salt and pepper, toss, then add more until everything is completely and evenly coated. Then dump the bowl onto a large cookie sheet and pop it into a 400 degree oven. Every ten minutes or so toss the cauliflower with a large spatula. After about 25 mins your cauliflower will be soft, slightly browned (and it shrinks a bit in size) and is totally amazingly addictively delicious. I dare you to find a picky eater who won't like this veggie!<br />
<br />
<br />
<a href="http://simplyrecipes.com/recipes/roasted_cauliflower/" title="Roasted Cauliflower"><img alt="Roasted Cauliflower" class="photo" src="http://simplyrecipes.com/photos/roasted-cauliflower-2.jpg" /></a><br />
Photo from simplyrecipes.comMandahttp://www.blogger.com/profile/01835212055150526167noreply@blogger.com0tag:blogger.com,1999:blog-2692025189277114653.post-44700292400297752612010-05-14T13:49:00.000-07:002010-05-14T13:49:59.321-07:00Give Brussels sprouts a second look!<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvGFw4s-mrUYXj3fJTI4_XANybQHUmmUrjjmzjC0ABWHFBhVhKZ-cyOiP51gQ-2npb7WT0QJk1mCOsB5oLAFpBewK3UhfPgs7W3oPZ92VuAkWGCaIR7p0drdua5ErafLXHD5jzvcVKwHc/s1600/DSC01082.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvGFw4s-mrUYXj3fJTI4_XANybQHUmmUrjjmzjC0ABWHFBhVhKZ-cyOiP51gQ-2npb7WT0QJk1mCOsB5oLAFpBewK3UhfPgs7W3oPZ92VuAkWGCaIR7p0drdua5ErafLXHD5jzvcVKwHc/s320/DSC01082.JPG" /></a></div>Recently at Trader Joe's I saw a bag of washed and ready-to-go Brussels sprouts in the refrigerator section and snapped them up. I was planning on slicing them up thinly and sauteing them in bacon drippings that I've had in my fridge forever (I saw a similar dish in a magazine and thought I'd give the yucky sprouts of my childhood another go). However, things took a turn when I made a ham in my slow cooker this past Monday. The ham bone went in the freezer for a future, and may I say lucky?, pot of beans. John had a ham sandwich earlier in the week and we have enough ham left for about one more collosal sandwich and then a lot of smaller pieces for .... I didn't know. Last night I was cooking up a storm, trying to keep a lot of fresh veggies from going to waste (we had corn on the cob and roasted cauliflower too!) and I needed a quick way to prepare these sprouts. I went to google and found a recipe that called for brown sugar and chicken broth and HAM, so I improvised!<br />
<br />
I put a tablespoon-ish of bacon drippings in the pan, melted them down, then added about 2 cups of chicken broth and heated until boiling. Then I added about 1 T of brown sugar and one t. of kosher salt. I threw a top on the pan and served up the other veggies to Syd and when the sprouts were slightly wilted I gave it all a stir, crumbled in some ham, turned off the heat and ate. I liked the (Syd did not). It was an easy and fast way to prep the sprouts and it definitely got my mental wheels turning. And of course we're all reminded of the important fact that bacon and/or ham make ANYTHING better. Ha!!Mandahttp://www.blogger.com/profile/01835212055150526167noreply@blogger.com0tag:blogger.com,1999:blog-2692025189277114653.post-621571787018544462010-02-12T10:43:00.001-08:002010-02-12T10:44:32.356-08:00I've found my inner fat kidAnd here he is:<br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSzf9G1bdg4C015OSxUj5tW2VFyRMGkvHZY6L1Et3e8nkplpeD-WGA2ERJ6CE5INfBRAExSYMcNtpaAYOJZ90Z4pq-96ArtZ1yvgvD3SFfsz_XdeYR5H6AvJgPgy2sxItb0UDpgCN4d_8/s1600-h/russell.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSzf9G1bdg4C015OSxUj5tW2VFyRMGkvHZY6L1Et3e8nkplpeD-WGA2ERJ6CE5INfBRAExSYMcNtpaAYOJZ90Z4pq-96ArtZ1yvgvD3SFfsz_XdeYR5H6AvJgPgy2sxItb0UDpgCN4d_8/s400/russell.jpg" width="400" /> </a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">I love him!! </div>Mandahttp://www.blogger.com/profile/01835212055150526167noreply@blogger.com2tag:blogger.com,1999:blog-2692025189277114653.post-15471108521377725732010-02-10T11:20:00.000-08:002010-02-10T11:24:09.413-08:00C is for skillet cookie, that's good enough for me!Monday was a Mama Needs Cookie kind of day. My friend <a href="http://www.shelikespurple.com/shelikespurple/">Jennie</a> recently linked to <a href="http://www.ezrapoundcake.com/archives/5379">Ezra Poundcake's version</a> of Martha Stewart's skillet cookie (say that three times fast). I am always looking for new ways to use my trusty <a href="https://secure.lodgemfg.com/storefront/product1_new.asp?menu=logic&idProduct=3923">Lodge cast-iron skillet</a>, so I was immediately interested. I have to confess that I had some trouble with the, uh, wording of the instructions. The last item on the original ingredient list goes like this: <i>1 1/2 cups mixed milk and semisweet chocolate chips (about 9 ounces)</i>. For a good thirty minutes I pondered this. How does one mix milk and chocolate chips? How do you know how much of each to use? How do you combine a liquid measurement and a dry measurement? I even took to Twitter <a href="http://twitter.com/insidedog/status/8837765456">to beg for help</a>. After which I soon realized that it was calling for milk <i>chocolate chips</i> and semi-sweet chocolate chips. DUH. Can you tell I'd had a LONG day? Which was WHY I needed a cookie in the first place?<br />
<br />
You'd think it would be smooth sailing after that little episode. I assure you, it was not.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLevshJaKN4Rpjdyh67z8iCwhbZzF5Keq5rRFeeFFWIaSjlNZ0Fu_-TAZK71mBD6s3KK0Vc0EaDuVSYh_nADHTj5yrK1AYjaIa1ShN7vm9tilCPcBSV9z2m6JFhuouWt4xtEkxJybb_rY/s1600-h/DSC00979.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLevshJaKN4Rpjdyh67z8iCwhbZzF5Keq5rRFeeFFWIaSjlNZ0Fu_-TAZK71mBD6s3KK0Vc0EaDuVSYh_nADHTj5yrK1AYjaIa1ShN7vm9tilCPcBSV9z2m6JFhuouWt4xtEkxJybb_rY/s320/DSC00979.JPG" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-0ZJzzhcERtd3jcVR5TZYeow3Ax912uk57iEvVd2Zl-zaPSayEVxGzWGGjF-MK0QH8Qfju40AvzUhdtmjPlKb5Rdugeoqer8mqY3UMIFkBcqb86kFLrBptkTdu2l4ZBWYNRAD2LelbLU/s1600-h/DSC00981.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-0ZJzzhcERtd3jcVR5TZYeow3Ax912uk57iEvVd2Zl-zaPSayEVxGzWGGjF-MK0QH8Qfju40AvzUhdtmjPlKb5Rdugeoqer8mqY3UMIFkBcqb86kFLrBptkTdu2l4ZBWYNRAD2LelbLU/s320/DSC00981.JPG" /></a></div><br />
This cookie dough is not to be trifled with. I snapped my spatula in half while trying to fold in the semi-sweet chocolate chips (I chose to boycott the milk chocolate chips for making a fool of me. Also, I didn't have any on hand). RIP blue spatula. We had a good run.<br />
<br />
Once I got past the recipe tomfoolery and the spatula injury, this cookie was impressive. I also accidentally added 1/4 cup too much white sugar (I make the Toll House recipe so much it's imprinted on my brain) and it turned out delicious. AMAZING, actually. It was gone by last night. How sad.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4FtHIsXKSmcI8by5P9YUhqfTD76CaVi_tmNfwe3d3CyhCcp_VdvWBq-_6ZL1WlIdWLuOLSeJcO65ARKZvKVgjJgzw8bop9F5sfp3GgvcjF5El_A3hpkVI__2EjW9mFUn2BcqZ9AdiUIg/s1600-h/DSC00980.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4FtHIsXKSmcI8by5P9YUhqfTD76CaVi_tmNfwe3d3CyhCcp_VdvWBq-_6ZL1WlIdWLuOLSeJcO65ARKZvKVgjJgzw8bop9F5sfp3GgvcjF5El_A3hpkVI__2EjW9mFUn2BcqZ9AdiUIg/s320/DSC00980.JPG" /></a> </div><div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgjNbRG18fObS-K_r1oE406yNVFYcEpmRXDhdQl6Y2CbmenWu-jnNk059kiKD8pqnBEkVY_MIBuwYBtUhDDVkqKwPtzhrVwEdQmdhomifaXMR9TKvJGV2MlNTE8nkvmPKIHYoGYQV2V8U/s1600-h/DSC00982.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgjNbRG18fObS-K_r1oE406yNVFYcEpmRXDhdQl6Y2CbmenWu-jnNk059kiKD8pqnBEkVY_MIBuwYBtUhDDVkqKwPtzhrVwEdQmdhomifaXMR9TKvJGV2MlNTE8nkvmPKIHYoGYQV2V8U/s320/DSC00982.JPG" /></a></div><br />
Here's the recipe with my modifications <b>in bold</b>. Best of luck!<br />
<br />
<br />
Serves 8<br />
<ul><li>2 cups all-purpose flour</li>
<li>1 teaspoon baking soda</li>
<li>1/2 teaspoon salt <b>(I used less, let's say "scant")</b></li>
<li>3/4 cup (1 1/2 sticks) unsalted butter, softened <b>(I used salted butter)</b></li>
<li>3/4 cup packed light brown sugar <b>(I used dark)</b></li>
<li><b>3/4 cup sugar</b></li>
<li>1 large egg</li>
<li>2 teaspoons pure vanilla extract</li>
<li><b>1 1/2 cups semisweet chocolate chips</b> (about 9 ounces)</li>
</ul>1. Preheat the oven to 350 degrees F.<br />
2. In a medium bowl, whisk together the flour, baking soda and salt. Set aside.<br />
3. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugars until the mixture is light and fluffy, about 2 minutes <b>(I used a hand mixer).</b><br />
4. Add egg and vanilla, mixing until they are fully incorporated.<br />
5. Add flour mixture, and beat until just combined.<br />
6. Stir in chocolate chips <b>(Beware, flimsy spatula!)</b><br />
7. Transfer dough to a 10-inch ovenproof skillet, and press to flatten, covering the bottom of the pan. Bake until the edges are brown and top is golden, 40 to 45 minutes. Transfer to a wire rack to cool, 15 to 20 minutes. Cut into 8 wedges. Serve each with a scoop of ice cream or a large glass of milk.Mandahttp://www.blogger.com/profile/01835212055150526167noreply@blogger.com4tag:blogger.com,1999:blog-2692025189277114653.post-885740146456613862010-02-04T19:43:00.000-08:002010-02-04T19:46:39.138-08:00Easy stuffed peppersI recently re-organized my cookbook (basically a three-ring binder with clear plastic pages into which I stuff recipes that I find and like), and happened back upon my mom's recipe for stuffed peppers. I made it for dinner tonight ... so easy and really yummy! I threw this together while Syd munched on her dinner in the high chair.<br />
<br />
Here's my mom's recipe with some tweaks (I ended up with 6 peppers, her recipe called for 4).<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi54Vq_VsmJFzbhdUxSUOqHuiKdY5yI8kuM0pKQ8dJ07jCj1xqCBCgGKeyxm-r1XQen7XHNogfiyKFsyxb2fU5-1WunXxTTXCd1OueyLYYH3Us2Y-niRFC7oY_MubPmWLMzJFAoR4HJBC8/s1600-h/DSC00967.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi54Vq_VsmJFzbhdUxSUOqHuiKdY5yI8kuM0pKQ8dJ07jCj1xqCBCgGKeyxm-r1XQen7XHNogfiyKFsyxb2fU5-1WunXxTTXCd1OueyLYYH3Us2Y-niRFC7oY_MubPmWLMzJFAoR4HJBC8/s320/DSC00967.JPG" /></a></div><br />
6 bell peppers, green or red<br />
1.5 pounds ground beef<br />
medium-large diced onion<br />
~1 T minced garlic (to taste)<br />
2 small cans diced tomatoes<br />
shredded cheese (I used a Mexican blend I had on hand, but you can use whatever you like)<br />
salt and pepper<br />
chili powder<br />
1/2 cup instant rice<br />
1/2 T. sugar<br />
<br />
Cut the tops off the peppers and clean out the insides. Par boil the peppers by dropping them in boiling water for about 7 mins. Remove and place in a rectangular baking dish with high sides (I used two glass loaf pans).<br />
<br />
Meanwhile sautee the ground beef with the onion and garlic (add more garlic if you like). When the meat is cooked add the tomatoes, sugar, salt and pepper, and a few dashes of chili powder (optional). You really can season this however you like ... you could add red pepper flakes if you like it spicier, or substitute a can of RoTel for one can of tomatoes ... the possibilities are endless. Stir everything together and then add the rice. Cover and cook until the rice is done. Taste the meat filling and adjust your seasonings as needed.<br />
<br />
Place a small amount of the meat mixture in the bottom of each pepper, then place some cheese on top of that. Then fill the peppers to the top with the rest of the meat mixture and then top with cheese. Bake in a 350 degree oven for 15-20 minutes.<br />
<br />
I enjoyed my pepper with corn tortilla chips (as I do most things).<br />
<div class="separator" style="clear: both; text-align: center;"><br />
</div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9BeDrJMUaXoDIg0JAQA3nGGfQLvB6cG7IMtSaMaXdvPmFm34-rYulTYJolUpm0cPbdopE-e8S96GNydoEhwOvvwXpAxPGDWfsXBv9DZ1jxZhhCWP6IikN1SddV-ILgKF2un8ExLvIkhw/s1600-h/DSC00969.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9BeDrJMUaXoDIg0JAQA3nGGfQLvB6cG7IMtSaMaXdvPmFm34-rYulTYJolUpm0cPbdopE-e8S96GNydoEhwOvvwXpAxPGDWfsXBv9DZ1jxZhhCWP6IikN1SddV-ILgKF2un8ExLvIkhw/s320/DSC00969.JPG" /></a><br />
<br />
Bon apetit!!Mandahttp://www.blogger.com/profile/01835212055150526167noreply@blogger.com2tag:blogger.com,1999:blog-2692025189277114653.post-11631577247648318802010-01-27T13:22:00.000-08:002010-01-27T13:38:16.082-08:00Crock Pot Roast Beef and PotatoesI wasn't lying when I said I've been going nuts with the Crock Pot lately! Yesterday I made my first roast in the Crock Pot and DANG it turned out amazing! I have to tell you I think the Crock Pot is a totally fool-proof amazing way to cook. It has certainly put food back on our table this year, as we have a squirmy toddler who has to be barred from the kitchen via baby gate. It is so easy for me to throw a bunch of ingredients in my slow cooker in the morning when she is restrained in her high chair eating breakfast and it is so SATISFYING to have dinner ready to go when we're ready to eat at around 5:3o pm. God bless you, Inventor of the Crock Pot!<br /><br />Here's what I did:<br /><br />First add to your Crock Pot:<br />3-4 red potatoes (mine were on the large side) cut up in large chunks with the skin on. You could probably also use Baby Golds. Whatever you like or have available.<br />One large cubed onion.<br />4ish carrots, cut into chunks. I used regular unpeeled carrots, but you could also throw in a few handfuls of the washed and peeled baby carrots that we all know and love.<br />A heaping tablespoon of minced garlic (I have a huge Costco jar on hand in the fridge ... best purchase EVER MADE at Costco if you ask me).<br />One bay leaf<br />One cup of beef broth<br /><br />Get a ~3 lb. chuck roast, coat it generously on both sides with kosher salt, fresh ground pepper, and garlic powder. Then coat it with flour and sear it on all sides in a few tablespoons of olive oil. Place it on top of the potatoes and carrots in your slow cooker. Cover and cook on low for 8-10 hours. Serve with biscuits and the drippings (or "juice" as we call it) for dinner and everyone will think they've died and gone to heaven.<br /><br />(As a side note, the way to know that your roast is "done" is when its texture changes from kinda "hard" ... in other words if you poke it with a fork or squeeze it with your tongs it won't have a lot of give. When it's done it will be all floppy and falling apart and unwieldy and AMAZING so just be careful not to drop it on the floor when you remove it from the slow cooker or you just might cry. I would.)Mandahttp://www.blogger.com/profile/01835212055150526167noreply@blogger.com3tag:blogger.com,1999:blog-2692025189277114653.post-3232122190073326722010-01-27T13:02:00.001-08:002010-01-27T13:18:26.643-08:00Julie & JuliaLast night I finally saw the movie <span style="font-style: italic;">Julie & Julia</span>. Naturally I thought it was WONDERFUL as it focuses on two of my favorite subjects: Writing and cooking! My husband watched it with me and even had to admit that it was a fantastic film. I related to it on so many levels ... especially how Julie, a writer, loves to blow off steam by cooking. Meryl Streep is obviously an amazing actress and played Julia so well, the food all looked FANTASTIC, and yes, it inspired me to cook and I totally printed out the recipe for Julia Child's Beof Bourguignon this morning ... three complicated pages. Oof. It might be a while before I get to that one as I am a person who doesn't attempt a recipe unless it is easy to make and isn't particularly labor-intensive (for instance, my Crock Pot has been getting a major workout this winter).<br /><br />My favorite part of the movie had to be the story of Julia and Paul Child's marriage. Nora Ephron, you get props from me: You know how to tell a story.<br /><br /><img alt="http://rippleeffects.files.wordpress.com/2009/08/julie-and-julia1.jpg" src="http://rippleeffects.files.wordpress.com/2009/08/julie-and-julia1.jpg" /><br /><br />If you love to cook, or even just watch cooking shows, you will love this movie!!<br /><br />Here's a link to the <a href="http://blogs.salon.com/0001399/">Julie/Julia </a>project blog that is featured in the movie. I'm about to go and devour it!)Mandahttp://www.blogger.com/profile/01835212055150526167noreply@blogger.com2tag:blogger.com,1999:blog-2692025189277114653.post-27497366436581131572010-01-27T12:44:00.000-08:002010-01-27T13:14:01.695-08:00Chicken Tortilla Soup in the Crock PotMy Crock Pot has been getting a lot of use lately! My friend <a href="http://conrad98.wordpress.com/">Kara</a> (<a href="http://feedyourinnerfatkid.blogspot.com/2007/11/recipes-from-kara.html">famous for her Governor Bar recipe, woah mama</a>) recently posted on Facebook that she made chicken tortilla soup in her Crock Pot. I was intrigued and immediately asked for the recipe. I make <a href="http://feedyourinnerfatkid.blogspot.com/2007/03/tortilla-soup-giraud-from-cooking-with.html">another version of chicken tortilla soup</a> every so often but it is a bit labor intensive, so I don't make it a lot even though it's delicious. I was able to throw this recipe together with stuff I already had on hand and poof! Dinner appeared! We were all pleased. Hope you enjoy it too!<br /><br />Here's the recipe cut and pasted straight out of Facebook. Thanks Kara!!<br /><br />1. 4 chicken breasts (I put mine in frozen)<br />2. 2 cans chicken broth<br />3. 2 cans diced tomatoes<br />4. 1 cup salsa<span class="text_exposed_hide">... <span class="text_exposed_link"><a onclick="'CSS.addClass($(">See More</a></span></span><span class="text_exposed_show"><br />5. 1/2 cup chopped cilantro (or 2 T dry)<br />6. 1 T Cumin<br />7. 1 can black beans (drained)<br />8. 1 can corn<br /><br />-put all ingredients in and mix it up.<br />-cook in crockpot on low for 8-10 hours<br />-I shred the chicken an hour before done cooking<br />-serve with tortilla chips and cheddar cheese</span><br /><br />(You can modify this recipe to your liking. I've substituted RoTel for one or both cans of tomatoes, I usually dump in a lot more salsa - we get the medium pico de gallo kind - and I also add chili powder and extra cumin for more umph. But this recipe as is is REALLY good. I just enjoy playing around and not following directions. Story of my life.)Mandahttp://www.blogger.com/profile/01835212055150526167noreply@blogger.com4tag:blogger.com,1999:blog-2692025189277114653.post-66222091525202038092009-11-03T08:49:00.000-08:002009-11-03T09:04:50.883-08:00Steel cut oats in the rice cooker!I've been hearing about this method of cooking your steel cut oats in the rice cooker for a while now and I finally remembered to try it last night! I say that because even though this recipe is super, super easy ... you do have to remember to put your oatmeal and water into the rice cooker the night before so the oats can soak. If you can remember to do that, you'll enjoy this so-simple-it's-crazy breakfast TOMORROW!<div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhry9oTrW349X1gOITEqZ52PJ-FOk3HVvXPqF0Xx98IrQ8Ra9ex8l7HhyphenhyphenIWr3wBNUu_CQa_WEyvhCcMV99tjVgx8PQgMBZoosaSU-LhYIuRz1gYXfLEGDD-EF03WZcWX79HmKfwItZ1jjI/s1600-h/DSC00380.JPG" style="text-decoration: none;"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhry9oTrW349X1gOITEqZ52PJ-FOk3HVvXPqF0Xx98IrQ8Ra9ex8l7HhyphenhyphenIWr3wBNUu_CQa_WEyvhCcMV99tjVgx8PQgMBZoosaSU-LhYIuRz1gYXfLEGDD-EF03WZcWX79HmKfwItZ1jjI/s320/DSC00380.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5399923146947048978" /></a><div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrpMPgzr8a93Q1BgT9FUq8Zp9szlU_NBpc05ncmlPKtko2hJMm-Z1Ld_XtAhhDF4mNKvHzV7MXTeV4lXXIJRT1WLVuqOg0j6IdHkbL2Wf-SnuVoyYv-mQxO6TuYF8K1S7uO2lm5xgpLX0/s1600-h/DSC00379.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrpMPgzr8a93Q1BgT9FUq8Zp9szlU_NBpc05ncmlPKtko2hJMm-Z1Ld_XtAhhDF4mNKvHzV7MXTeV4lXXIJRT1WLVuqOg0j6IdHkbL2Wf-SnuVoyYv-mQxO6TuYF8K1S7uO2lm5xgpLX0/s320/DSC00379.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5399923150919189058" /></a><br /></div><div>Night before:</div><div>Add one cup of oats (this recipe is specifically for steel cut Irish oats. If you are trying another kind, please google ANOTHER recipe, ha ha!) and 2 cups plus 3 oz. water to your rice cooker.</div><div><br /></div><div>Morning of:</div><div>Plug in/turn on your rice cooker. Foil the baby in her attempts to climb the bookcase and pound on your Macbook.</div><div><br /></div><div>15 minutes later ... EAT!</div><div><br /></div><div>I topped my oats with a tablespoon of brown sugar, a handful of blueberries, a few sliced almonds, and some fat free half-and-half. And I have leftovers to microwave for tomorrow! This recipe is going into heavy rotation at our house. It's a lot better than eating leftover Halloween candy for breakfast!</div></div></div>Mandahttp://www.blogger.com/profile/01835212055150526167noreply@blogger.com4tag:blogger.com,1999:blog-2692025189277114653.post-77905343871540225132009-10-16T16:43:00.000-07:002009-10-16T17:42:11.199-07:00The hippie strikes again: CompostingThe other day I walked out in our backyard to get the hose and I stumbled across this:<div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHVHUGeGGz6QADEoP5iT_61ZHyb2yoNiqE8SzHw7AxYHghw1bTPgJ5VsMRgvx00h_Ge-OqBdXKiU9vDEjbsKHXSBVZf5MKF2dsnKsejStXrmRuapBXIRorCnpPY0cXpnGi0Y6S0vfANPw/s1600-h/DSC00254.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHVHUGeGGz6QADEoP5iT_61ZHyb2yoNiqE8SzHw7AxYHghw1bTPgJ5VsMRgvx00h_Ge-OqBdXKiU9vDEjbsKHXSBVZf5MKF2dsnKsejStXrmRuapBXIRorCnpPY0cXpnGi0Y6S0vfANPw/s320/DSC00254.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5393352167050191954" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPDDXm5Xni1L7UpzZAp7H3igQIpFW-L9nA5Y1W3xTUYQw1zZ3kI2k_kf_sRqSyGkLO8pEp6MaFeTb_6UA5nqTFaDaPjn8EtnMmO77uFCePBqmudCp69-xMTKd_IswaCEW74Ol5eV_0Usg/s1600-h/DSC00255.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPDDXm5Xni1L7UpzZAp7H3igQIpFW-L9nA5Y1W3xTUYQw1zZ3kI2k_kf_sRqSyGkLO8pEp6MaFeTb_6UA5nqTFaDaPjn8EtnMmO77uFCePBqmudCp69-xMTKd_IswaCEW74Ol5eV_0Usg/s320/DSC00255.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5393352152588651506" /></a>No, we don't suddenly have chickens roosting in our backyard. My husband has taken to "composting" egg shells in what's left of his tomato patch back there. Being the sweet wife I am, I informed him that his little experiment wouldn't work unless he actually worked the egg shells into the soil. My husband is an experienced gardener, and HE KNOWS THIS. But time is of the essence lately and we don't have no stinkin' time.</div><div><br /></div><div>It did get me thinking, though. And as I peeled apples over the kitchen sink today it occurred to me that they were compostable and would probably really help replenish the soil in the garden.</div><div><br /></div><div>When I was a kid my grandmother always had a little container with a lid set out on the counter next to the sink. She would save and reuse produce bags from the grocery store to line it. In would go coffee grounds, vegetable and fruit peelings, anything that could be thrown into my grandfather's extensive garden out back. My grandfather could grow anything. As a kid I wandered through his garden helping him pick out cucumbers, peppers, and tomatoes. Nothing tasted quite so good as food grown in my grandparents' Virginia back yard.</div><div><br /></div><div>Today I became a little more like Grandmother. I think she would be proud.</div><div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMJ4aUjp4AfauqTKkq7nL49GOAt-ZPVIUyxvgMAwjm8We12lGyuSwS2WJfHf9NVzb7G-PiDJB7a3QaF_wEdSLV7QTZh9wD0o6B5JrwpJdKFIJVW9q-NvhIelkXHJVBsDe4uS32mhkp7bs/s1600-h/DSC00253.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMJ4aUjp4AfauqTKkq7nL49GOAt-ZPVIUyxvgMAwjm8We12lGyuSwS2WJfHf9NVzb7G-PiDJB7a3QaF_wEdSLV7QTZh9wD0o6B5JrwpJdKFIJVW9q-NvhIelkXHJVBsDe4uS32mhkp7bs/s320/DSC00253.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5393352187761815714" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwBmO1vKUHPP8eRrGF2e93JFdeveEMnbWxQJysZK8caVb2qVrCGLz0tTYO9jxy9J2wQzCfY4rAoWgepShai0LhazZOkKE0y_CiUHqYNMz2dL9ANhWshPqW7i7mYjkhXrZ1w0OpUwTgcuk/s1600-h/DSC00252.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwBmO1vKUHPP8eRrGF2e93JFdeveEMnbWxQJysZK8caVb2qVrCGLz0tTYO9jxy9J2wQzCfY4rAoWgepShai0LhazZOkKE0y_CiUHqYNMz2dL9ANhWshPqW7i7mYjkhXrZ1w0OpUwTgcuk/s320/DSC00252.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5393352173553799058" /></a>And let's hope it's rewarded with gigantic tomatoes next summer!</div>Mandahttp://www.blogger.com/profile/01835212055150526167noreply@blogger.com0tag:blogger.com,1999:blog-2692025189277114653.post-47780237920016337512009-10-16T16:29:00.000-07:002009-10-16T16:43:38.471-07:00Great recipe findsLately I've been stumbling upon the most AMAZING, easy recipes that have been real crowd pleasers. I wanted to provide the links here so you can print them for your own recipe books (I don't have any photos because most of the results disappeared VERY quickly.<div><br /></div><div>Simple <a href="http://thepioneerwoman.com/cooking/2009/09/simple-sesame-noodles/">Sesame Noodles</a> (These are so good, and when I went to purchase the oils I needed it only cost about $10 ... and it's Los Angeles so you have a good shot at it being cheaper where you live! Very, very good).</div><div><br /></div><div><a href="http://secret-agent-josephine.com/blog/2009/06/25/meal-planning-day-three/">Green Enchiladas</a> (These are a huge, tremendous hit every time. I substitute onions for the celery, though. So easy to make!)</div><div><br /></div><div><a href="http://www.mycharmingkids.net/2008/07/i-hate-to-cook-lesson-10-4th-of-july.html">Corn and Bean Summer Salad</a> (YUM! We eat this like salsa with tortilla chips. It is very satisfying)</div><div><br /></div><div>And in the oven right now with some modifications ... <a href="http://smittenkitchen.com/2009/10/breakfast-apple-granola-crisp/">Breakfast Apple Granola Crisp</a></div><div><a href="http://smittenkitchen.com/2009/10/breakfast-apple-granola-crisp/"></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwnD5z1Iu8YgOgMej-RFvTeXgeZYyOpb8HG5jlBtk-JEztfE8Es6BOW1zgHOMraG3gl8a2sOiSpMEToa1xyRo2GnRKninG15yehZzTF92VjIc3dVWcrU7qNcqWU4SnpjI8PcF1gXaNoiE/s1600-h/DSC00250.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwnD5z1Iu8YgOgMej-RFvTeXgeZYyOpb8HG5jlBtk-JEztfE8Es6BOW1zgHOMraG3gl8a2sOiSpMEToa1xyRo2GnRKninG15yehZzTF92VjIc3dVWcrU7qNcqWU4SnpjI8PcF1gXaNoiE/s320/DSC00250.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5393347187982372338" /></a>(I'll let you know how this one turns out).</div><div><br /></div><div>Happy cooking!</div><div><br /></div><div>And on the list to try! <a href="http://www.mycharmingkids.net/2009/05/recipe-for-hummus.html">Hummus</a>!</div><div><br /></div>Mandahttp://www.blogger.com/profile/01835212055150526167noreply@blogger.com0tag:blogger.com,1999:blog-2692025189277114653.post-56303334873814436822009-10-16T16:23:00.000-07:002009-10-16T16:29:12.760-07:00The best brownie mix!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5-UKX1ZZ1K6eOYPy5Pe313XGKwlKihOPap3w9fIUmSUH2ayTyXqYBjER5yFEVPEc-_mq5bupxxixCwZcaIdHO0L3HV9449g2wbhmydvYqoJPeGed7gHRIf19aCYxEuO5yDkpSn7f_6rg/s1600-h/DSC00009.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5-UKX1ZZ1K6eOYPy5Pe313XGKwlKihOPap3w9fIUmSUH2ayTyXqYBjER5yFEVPEc-_mq5bupxxixCwZcaIdHO0L3HV9449g2wbhmydvYqoJPeGed7gHRIf19aCYxEuO5yDkpSn7f_6rg/s320/DSC00009.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5393343422287316274" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0LJXj5qYBfLo1Zxzt5jBY23ScV1bKCp1_dwXo5xci39eeYNPQ6YnLmqRD5xtoG1jt_JnItbMaxx1jUWOMmEeRXq4HSgj_AbYzuSEZKaKWJTBKsSvp21YjaCMtL7DihGOWQFV16XlO3Yc/s1600-h/DSC00007.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0LJXj5qYBfLo1Zxzt5jBY23ScV1bKCp1_dwXo5xci39eeYNPQ6YnLmqRD5xtoG1jt_JnItbMaxx1jUWOMmEeRXq4HSgj_AbYzuSEZKaKWJTBKsSvp21YjaCMtL7DihGOWQFV16XlO3Yc/s320/DSC00007.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5393343415491503666" /></a>Sometimes when I need to stress eat, nothing can satisfy me like a good warm brownie. On a stressful night a few weeks ago I half-jokingly replied to a resident of my house who asked me if I needed anything that I needed a very specific box of brownie mix. That person is AWESOME and soon returned with my fave, Ghirardelli Caramel Turtle Brownie mix. IT IS THE BEST. Try it for yourself, you won't be disappointed.Mandahttp://www.blogger.com/profile/01835212055150526167noreply@blogger.com1tag:blogger.com,1999:blog-2692025189277114653.post-136173196598469552009-07-02T23:39:00.000-07:002009-07-02T23:42:25.885-07:00Another one bites the dustMy garbage disposal has been the death of many kitchen tools - spoons, chopsticks, breast pump accessories, you name it and it's been ground to a pulp - at our house. The latest victim? My favorite tablespoon measure. Dangit. I loved this thing!<div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgox7qd8BOMFA2wGv-c_d-GrNxgmVovBq7wEPlqNYtJkJ-Dm6oaj6uXfJZBznDLOSuU4qLLbLiMgIFnDUj5NL8bihkon8dwRWLsssHarqz5lwvvj1ZoOEEEQj5s285A_d0evlRlzXY5Jlc/s1600-h/DSC04721.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgox7qd8BOMFA2wGv-c_d-GrNxgmVovBq7wEPlqNYtJkJ-Dm6oaj6uXfJZBznDLOSuU4qLLbLiMgIFnDUj5NL8bihkon8dwRWLsssHarqz5lwvvj1ZoOEEEQj5s285A_d0evlRlzXY5Jlc/s320/DSC04721.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5354120057766478386" /></a><br /></div>Mandahttp://www.blogger.com/profile/01835212055150526167noreply@blogger.com1tag:blogger.com,1999:blog-2692025189277114653.post-75055923072328792182009-06-30T13:03:00.000-07:002009-06-30T13:11:28.210-07:00What's cookin' today:Lunch: <a href="http://smittenkitchen.com/2009/06/mediterranean-pepper-salad/">Mediterranean Pepper Salad ala Smitten Kitchen</a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLUigCHhOF6leDkThUP_FnRyx4Q1MDUCRUOhW4t2dbdxUFX_Uebq3wdIhzc4xB-epVaxbTnXmZGI3_GQg2w5fUoe47-iQqCY_IaIwyShwhCbjxQfyEe2JViaxEUTbqDVoH-6JaiPXPmqM/s1600-h/DSC04724.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLUigCHhOF6leDkThUP_FnRyx4Q1MDUCRUOhW4t2dbdxUFX_Uebq3wdIhzc4xB-epVaxbTnXmZGI3_GQg2w5fUoe47-iQqCY_IaIwyShwhCbjxQfyEe2JViaxEUTbqDVoH-6JaiPXPmqM/s320/DSC04724.JPG" alt="" id="BLOGGER_PHOTO_ID_5353215192833502466" border="0" /></a>(We've already eaten half of this today. It's SO SO GOOD OH MY GOODNESS).<br /><br />Dinner: <a href="http://secret-agent-josephine.com/blog/2009/06/25/meal-planning-day-three/">Green Enchiladas ala Secret Agent Josephine</a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYbOrO9Et9Yk4ScqawrYgoChyphenhyphendfuBNcgIxGbEQ37C2VexyNbPNgy4vnEjqC4nzACZr6cqK2hmwv-ZLl0-jKbGbpBHStUN19S2Ia8UqGgde4DuYneFVUqGB844NRj4D8E6h5dDOtIW7qZk/s1600-h/DSC04722.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYbOrO9Et9Yk4ScqawrYgoChyphenhyphendfuBNcgIxGbEQ37C2VexyNbPNgy4vnEjqC4nzACZr6cqK2hmwv-ZLl0-jKbGbpBHStUN19S2Ia8UqGgde4DuYneFVUqGB844NRj4D8E6h5dDOtIW7qZk/s320/DSC04722.JPG" alt="" id="BLOGGER_PHOTO_ID_5353215193104725874" border="0" /></a>(Smells good so far. Gotta love Crock Pot cooking!)Mandahttp://www.blogger.com/profile/01835212055150526167noreply@blogger.com0tag:blogger.com,1999:blog-2692025189277114653.post-38915107574440672362009-06-10T13:13:00.000-07:002009-06-10T14:00:55.581-07:00Pasta primavera (puttanesca style!)<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhg3zCDNX1lxu4un-h-bNHhwd81IGQ8pMAzRp9Ja-qwJmp7F1g9bs_a-yJ6Y0v9x1dkiLgqaS_YoPVoXB6BSYtU0NfrThi7i92trzGZi_Q3QBLA2NIjHlfzMJCX2dH6TgRZGTM7RoFDcc/s1600-h/DSC04626.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhg3zCDNX1lxu4un-h-bNHhwd81IGQ8pMAzRp9Ja-qwJmp7F1g9bs_a-yJ6Y0v9x1dkiLgqaS_YoPVoXB6BSYtU0NfrThi7i92trzGZi_Q3QBLA2NIjHlfzMJCX2dH6TgRZGTM7RoFDcc/s320/DSC04626.JPG" alt="" id="BLOGGER_PHOTO_ID_5345798447175108130" border="0" /></a><br />Have you ever seen that movie <span style="font-style: italic;">A Series of Unfortunate Events</span>? In the movie at one point the kids have to make dinner for their evil uncle (played by Jim Carrey) and they make something they call "pasta puttanesca" which the oldest sister defines as a pasta dish that you make with whatever ingredients are available. Wikipedia, however, defines pasta alla puttanesca as "whore's pasta" and as it turns out it originally WAS a dish made from whatever was lying around but now there's a specific recipe for it, blah, blah, blah. <a href="htthttp://en.wikipedia.org/wiki/Pasta_Puttanescap://">Check out the link here</a>. (And by the way I can't wait to answer the question, "Mom, what's for dinner?!" with the response, "WHORE'S PASTA!" ha ha!)<br /><br />I bring all this up because sometimes I make a dish that in my head I call "pasta puttanesca" and define it as making a pasta dish with whatever I can find! Usually, though, my dish looks a lot more like pasta primavera because I make it with whatever vegetables I can find in my fridge and freezer.<br /><br />Last night I made this dish for John and it turned out great!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwwb-69DEgMZvvzIlL_zlZ9kFvud5cu2KY3b5RHouUv2PjGb3xQjx88Ren3d4XMumK-5m_V4J-O4ppkjVJ7yiWLLqZYPXrwEf3gWDcBCaQLYWAUp65HoK8odeFgG7EmNbOz1_OiMqS75c/s1600-h/DSC04625.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwwb-69DEgMZvvzIlL_zlZ9kFvud5cu2KY3b5RHouUv2PjGb3xQjx88Ren3d4XMumK-5m_V4J-O4ppkjVJ7yiWLLqZYPXrwEf3gWDcBCaQLYWAUp65HoK8odeFgG7EmNbOz1_OiMqS75c/s320/DSC04625.JPG" alt="" id="BLOGGER_PHOTO_ID_5345798445476107458" border="0" /></a><br />First I salted and boiled the water for the pasta and got that going (did you know that adding salt to the water makes it boil faster? Something about it changes the molecular structure of the water. I got a B in chemistry in high school so that's the best explanation I can give you. It DOES work!). I used farfalle (bow tie) pasta. Penne or any other short pasta works great for this. While the pasta was going I heated a few tablespoons of olive oil in a large pan with a lid. Then I added two small diced onions, carrots, a bag of frozen broccoli, and frozen mushrooms and let this cook for a while over med-high heat. After the veggies had defrosted and the carrots had softened a bit I added fresh tomatoes, garlic salt, ground black pepper, and stirred. Let this cook until the tomatoes are warm. <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUvt8wfvgZuVioNgjWkPmKhCGhtivJahL2n4IMxzTd1Q0EyGQ5GHZ7yKXyOX324qeY4RGdX6g-nlKUZBCpshW7vrxPzukJghuLnxEUZF1NHDFJLZKREF85gtzHxSDQ4UG4Df-dHrpJcwQ/s1600-h/DSC04624.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUvt8wfvgZuVioNgjWkPmKhCGhtivJahL2n4IMxzTd1Q0EyGQ5GHZ7yKXyOX324qeY4RGdX6g-nlKUZBCpshW7vrxPzukJghuLnxEUZF1NHDFJLZKREF85gtzHxSDQ4UG4Df-dHrpJcwQ/s320/DSC04624.JPG" alt="" id="BLOGGER_PHOTO_ID_5345798436420924322" border="0" /></a>At the very end I added some chicken breast I had in the fridge (left over from a Crock Pot experiment I'll tell you about one day) plus more olive oil. After this was all heated, the pasta was done! I drained the pasta, returned it to the pot, then added the veggies. A few dashes of parm and we were ready to go!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5xRfVCm1mRqUgXak1wUIUUPtgdaqdaLpMXegcMhfJN1vlQOdR7DN-mOTcSPaST7A3F6NeLsIwu5xZcJOP5xGU1hQUe400tmQSPx6gICM_bU9NEaZj0KdS4QdbGUZ1PYFeNrzj0yNnt1o/s1600-h/DSC04627.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5xRfVCm1mRqUgXak1wUIUUPtgdaqdaLpMXegcMhfJN1vlQOdR7DN-mOTcSPaST7A3F6NeLsIwu5xZcJOP5xGU1hQUe400tmQSPx6gICM_bU9NEaZj0KdS4QdbGUZ1PYFeNrzj0yNnt1o/s320/DSC04627.JPG" alt="" id="BLOGGER_PHOTO_ID_5345798450469838402" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLu1r8uaoTflmcDhcSbhNSORprVM4d35rCWMYI7zTZiI-euTA6FLLzh8vIB16zPOAAg3-0bUfas2rwkKrF919oQe_cYQwin8ojBMBT02IwidlqocafiZENdx6BeZNPUa9-8kDaXHFInKM/s1600-h/DSC04628.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLu1r8uaoTflmcDhcSbhNSORprVM4d35rCWMYI7zTZiI-euTA6FLLzh8vIB16zPOAAg3-0bUfas2rwkKrF919oQe_cYQwin8ojBMBT02IwidlqocafiZENdx6BeZNPUa9-8kDaXHFInKM/s320/DSC04628.JPG" alt="" id="BLOGGER_PHOTO_ID_5345798456748652498" border="0" /></a><br />And then? We chowed down. YUM.Mandahttp://www.blogger.com/profile/01835212055150526167noreply@blogger.com0tag:blogger.com,1999:blog-2692025189277114653.post-20743530043729627112009-06-09T10:21:00.000-07:002009-06-09T10:57:59.973-07:00I think I can handle fro-yo, so long as it's blended with ice cream<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzsvXr8nmL2BZ36s5LWk9pnwU4xPjNVV7cN_Kdjfr987cHeMEc6OIZn8ixR5Ld1_NMQth9IEeZ0ngVLsKGVDd7adbkf7jO3g3M5AUxrO-K1VCzPVnCPIyjy6MKCxIn8n-XNmiAPaECe_8/s1600-h/DSC04604.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzsvXr8nmL2BZ36s5LWk9pnwU4xPjNVV7cN_Kdjfr987cHeMEc6OIZn8ixR5Ld1_NMQth9IEeZ0ngVLsKGVDd7adbkf7jO3g3M5AUxrO-K1VCzPVnCPIyjy6MKCxIn8n-XNmiAPaECe_8/s320/DSC04604.JPG" alt="" id="BLOGGER_PHOTO_ID_5345384484187761490" border="0" /></a><br />Let me just start this by saying that I HATE FROZEN YOGURT. I figure that if I'm going to eat ice cream I may as well just eat ice cream. I compromise and usually get "light" ice cream, but lately? The only frozen treat I allow myself are Weight Watchers Giant Cookies and Cream bars. More on those another time.<br /><br />Yesterday in a complete stupor I accidentally put a carton of Dreyer's Slow Churned Yogurt Blend ice cream in my cart. I actually meant to put the No Sugar Added vanilla in my cart but since Sydney had completely worn me out all day yesterday and the night before ... like I said, STUPOR. I realized my mistake by the time I got to the checkout but I didn't care. This had basically the same nutritional info as the reduced sugar, just ten more calories per serving (come to think of it, I didn't check serving sizes to compare. I wonder...). I figured I'd give it a shot with my <a href="http://feedyourinnerfatkid.blogspot.com/2009/06/strawberries-with-balsamic-vinegar.html">balsamic strawberries</a>. Anyway, for a 1/2 cup serving it's two Weight Watchers points ... not too bad! I had about a cup serving last night I think (two scoops). It tasted good to me ... it definitely had that yogurt-y flavor in there but it was very mild and as far as texture goes it wasn't as rock-hard as the no sugar added vanilla (I hate that).<br /><br />Thumbs up! The rest of the container is in trouble at this house!Mandahttp://www.blogger.com/profile/01835212055150526167noreply@blogger.com0