Wednesday, December 15, 2010

Weekend with Jilly McBean! Part 4

...and so Sunday afternoon--right after church, breakfast and all that business, Jill and I sat down to watch a movie.  I grabbed a handful of the accidental caramels I'd  wrapped up Saturday--planning on enjoying a few pieces before the vultures the boys snagged 'em all.  The first one I bit into, I felt pain.  Intense pain.  I managed to loosen the caramel from my teeth and spit it out.  Jill saw this and asked, "Oh mom... you have Chicklets!"  She didn't mind the half bit caramel that had been inside my mouth sitting in my hand.  It was all about the gum and she wanted a piece.  Sadly, that wasn't gum... that was what was left of a crappy crown I'd gotten a couple of years ago. 

When I told her what it was... she suggested that I put it under my pillow so I can it in for a dollar.  I smiled at the suggestion while thinking, "Well, it's a dollar that will go towards a $1000 dental bill, $999 left to go!"  

It was my grand luck that the nearest dentist had a cancellation on big procedure so I was promptly fit in first thing Monday morning.  Unfortunately, there had to be some repair work done which required numbing and nitrous.  Although  I've had extensive dental work done, I've turn into a nervous pile o' goo at the thought of fingers inside my mouth.... and pain.  I could have waited for sedation to be available... in pain, or suck it up and get 'er done.  I sucked it up. 

I left the dentist office feeling... happy.  Not a care in the world--at least, I found a happy place.  It was a perfect opportunity for staffing to call asking if I'd care to work that night.  I was all, "Sure, I'm available!"  It's been my history to feel like crap after going to the dentist... and true to form, I felt like crap--but I still had to work. 

Weekend with Jilly McBean! Part 2

Sometimes, burnt sugar smells really yummy--like in a brulee or even a meringue.  Burnt sugar on a heating element on your stove doesn't--especially after it catches fire... and I let it happen.  My choices were--buy a new element for my stove or just burn the crap off the element and save the money.  Clearing everything out of the way... by this, I mean clearing my stove, counters and everything in and around the stove, I purposefully turned on the burner to high heat.  In one hand, I had baking soda... in the other, an extinguisher.  It didn't take long before *poof* a huge lick of flame shot up from the stove about 10 inches.  Being the queen of the over-react, I did the oh-shit dance.  I wasn't expecting that.  After ignition though, the fire remained only about 2-3 inches above the burner.  Even though I did a thorough preemptive explanation of what I was doing, Jill saw this, picked up my home phone and tried to call 911.  Might have made the call had the phone been charged.  It freaked her out a bit.  After a couple of minutes, the source of fuel burnt away--leaving only the charcoal remnants--a much easier mess to clean.  Alas, my entire house has been smelling like burnt sugar... and not in a good way. 

Once everything was cleaned up and things put back into order, Jill and I sat down to work on putting some gingerbread sleighs together.  I'd purchased a kit containing 4 sleighs while grocery shopping awhile back and saved it for when Jill and myself were home alone.  (picture + link on left  Note:  not trying to get anyone to buy anything--this item is not available at Amazon.  It's just to show which kit I was using.)

It was super easy and a lot of fun--but if you should choose to do such a craft with this kit, plan on having some brightly colored candy on hand and plan on needing more royal icing to finish the project up.

Use A LOT of icing to hold the sleigh together.  Once the sleighs are put together, allow the icing to cure for 24 hours for maximum hold.

Weekend with Jilly McBean! Part 3

.... and so, by Saturday afternoon--Jill and I set out to make cookies...

We made gingerbread Men from a tube of Pillsbury Gingerbread dough--I cheated and didn't make the dough this time.  It was a lot cheaper to just buy a tube o' dough.  The entire tube cost less than the butter it would take to make a batch. 

We also made Peanut Butter Blossoms (pictured on right).  It took me several attempts to make this recipe because the boys would not leave the chocolate kisses alone!  Meh.  I couldn't either--so I couldn't get mad even if I wanted to. 

Recipe is on the jar of Jif Peanut Butter.

Peanut Butter Blossoms

  • 1/2 cup Crisco® Butter Shortening  (I used butter)
  • 1/2 cup Jif® Creamy Peanut Butter  (I used generic)
  • 1/2 cup firmly packed brown sugar
  • 1/2 cup granulated sugar
  • 1 large egg
  • 2 tablespoons milk
  • 1 teaspoon vanilla extract
  • 1 3/4 cups Pillsbury BEST® All Purpose Flour (I used some other brand) 
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • Sugar
  • 48 foil-wrapped milk chocolate pieces, unwrapped

DIRECTIONS:

  1. HEAT oven to 375°F.
  2. CREAM together shortening, peanut butter, brown sugar and 1/2 cup sugar. Add egg, milk and vanilla. Beat well.
  3. STIR together flour, baking soda and salt. Add to creamed mixture. Beat on low speed until stiff dough forms.
  4. SHAPE into 1-inch balls. Roll in sugar. Place 2 inches apart on ungreased cookie sheet.
  5. BAKE 10 to 12 minutes or until golden brown.
  6. TOP each cookie immediately with an unwrapped chocolate piece, pressing down firmly so that cookie cracks around edge. Remove from cookie sheets to cool.
Personally, I like more cookie than chocolate...  so, I made 'em like that. 

Jill added the pre-measured ingredients to the bowl of the mixer.  It was perfect time to get her acquainted with the concept of fractions.  I'm pretty sure she'll need this later.  For now, she's five.  I'm tickled that she can count to 100 and add single digits together.  

I have a cookie dough scoop that measures out perfect 1 inch balls of dough.  It's a high-end, professional scoop--like the ones former sous chefs use.  (At least one certain sous chef.)  I've had mine for 18 years and it's still looking and working as if it were new. So, I'm sensitive about who uses it and how.  Therefore, between Jill and myself, I took on the task of scooping the cookies.  Jill rolled them smooth and then covered the dough balls with sugar. 

Once baked, I let the cookies cool for a minute or two.  Jill was then able to press cookie kisses into each cookie without threat of burns.  (Note:  I have thin cookie sheets and I use parchment paper so I am able to slide hot cookies off the sheet and onto the counter for quicker cooling without messing 'em up.)  Allowing some cooling keeps the kisses from melting and becoming overly soft. 

Jill and myself--we had ourselves a ball. 

The kid, being put out about not being able to participate in our cookie making, proclaimed the cookies as being, "Your typical peanut butter cookie with a chocolate kiss on top.  Nothing special."  But when he wanted a cookie, I asked him why.  It was then he broke down and admitted they were delicious.  Evidently, he ate one. 

Weekend with Jilly McBean!

This past weekend, Drew and Jeff left for Seattle to attend a memorial for Dave Niehaus--the late announcer for the Mariners.  It ended up being an all-girl weekend for Jill and myself--and we had a blast! 

It all started out with a shopping trip Friday.  Jill and myself went into Walmart to get some much needed supplies not available at Winco.  Happy as a clam, Jill sang Christmas songs throughout the store.  Unfortunately, she forgot the words to many of the songs she was singing so it ultimately came out something very repetitive like, "Jingle Bells, Jingle Bells, Jingle Bells, Jingle Bells, Jingle Bells, Jingle Bells, Jingle Bells, Jingle Bells..."  It begged me to sing along to finish the song.  "Jingle all the way" already.  Get on with the "Oh, what fun..." so we can get to the "one horse open sleigh".  I successfully resisted the urge to butt into her singing. 

So while Jill was more interested in showing me the latest toys, I tried unsuccessfully to redirect her attention elsewhere.  I'm all, "Oh, look.... Desperado is on DVD".  I was desperate to leave the toy aisle after a half an  hour and that was the best I could do.  I must have lost a few brain cells looking at ridiculously expensive toys.  Finally, I hit pay-dirt and asked Jill was hungry.  According to her, she hadn't eaten since her 4rth birthday and was starving to death.  That was my opening and I jumped in.  Suggesting that we look at food so we could find something edible that she "loves", she jumped at the opportunity to actually buy groceries. 

As we walked out of the store, we were stopped by the big guy.  Santa.  "Was that YOU I heard singing in the store?  Were you singing to me?"  Freaked out, Jill peed a little.  "Uh, no.... I was singing to Baby Jesus."  Then she embraced my leg in a death grip and buried her head into my coat, refusing to say another word. 

Jill and myself decided that Papa Murphy's was in order.  Jill loves olives and mushrooms and the boys weren't around--so we could actually enjoy a pizza with olives and mushrooms on it without hearing any whining about it.  It's kind of nice to be able to step away from the ubiquitous Hawaiian Pizza or plain pepperoni and live on the edge a little.  It was all about the Cowboy--the best combo EVER.  Bonus to have ICE COLD Pepsi and a couple of movies--Shrek, The Final Chapter and The Sorcerer's Apprentice. 




Saturday morning, I got a wild hair and decided that we needed to make some pancakes with homemade buttermilk syrup. Recipe found here




Yum.... I couldn't wait. 










Warning.... use a bigger pot than what I used.  The syrup will go nuts on you. 














This is how my burner looked before making the syrup.  After extinguishing the sugar fire, the burner did not look like this.





Near the time the syrup was supposed to be taken off the heat, Jill started screaming as if organ pirates were after her to steal her liver.  She saw a spider.  No, the spider didn't touch her, she just looked at it and it moved.  She really freaked out when I scooped the spider up in my hand and let it go outside.  Just so you know, I freaked out when she wasn't looking.  I really wanted to get into the shower and remove all the spider ick off of me. 

So, while that was going on... the syrup was cooking.  More like, overcooking if I want to be precise. 


Instead of Buttermilk Syrup, I made Buttermilk Caramel.  If this should happen to you....  Quickly line a 8 x 8 baking pan with foil and butter the hell out of it.  Slather it.  After adding vanilla, pour molten syrup into pan.  While still lukewarm, score the caramel with a knife for easier cutting later.  Allow to cool completely and cut into 1 inch square pieces.  Makes 64 pieces.  Wrap individual pieces of candy in wax paper cut to fit. 

Goes to show that my mistakes can be incredibly tasty.  It was a happy little accident.  Buttermilk makes darn good caramels. 

Unfortunately, Jill got Mrs. Butterworth for her pancakes. 

Thursday, December 09, 2010

Watch me wiggle, see me jiggle

Over this past weekend, I took some time to weed out and reorganize the drawers and cupboards in my kitchen.  I scrubbed out all the drawers and cupboards with bleach solution.  All the dishes were washed and put away.  I even went as far as to scrub the floor Cinderella style--on my hands and knees with a scrub brush.  The cabinet faces and walls were washed down.  The Kitch is clean. 

Now, it was well worth the loss of an entire afternoon, the consumption of multiple cans of Diet Coke and a grumpy mood.  I had to go through a lot of stuff to realize what I need and what I don't.  At least I know what's in my cupboard no which is a far cry from where I was a week prior.  I actually bought a bag of flour,  sugar and cinnamon--not realizing that I already had more than enough.  I really needed salt in the worst possible way.   

I don't know how it happened, but over time I've acquired a lot of Jello products.  Just like my mom, I have an entire drawer dedicated to all things Jello.  Nothing else is to go in their--just Jello products.  It's not a hard and fast rule with me--I simply don't have room for anything else in that drawer but boxes and boxes of gelatin and pudding.

I was peering over my designated drawer--thinking back to a previous job I held.  One of the perks of the job was that the facility fed their employees.  Whatever the patients ate, the employees did too--if the employee wanted free food.  This facility had the propensity of serving Jello with UFOs.  (Unidentifiable Floating Objects)  The general idea was if you couldn't identify the floaters, it's probably best left a mystery.  Of those things that could be identified, it probably would have been best left a mystery.  Either way, some of their jello concoctions was pretty good if a person didn't know what was in it.  It's all a mental thing.  Coleslaw just isn't supposed to be suspended in lime jello and neither are frozen peas.  Beets and raspberry jello just seems wrong on so many levels. 

My mom had her "go-to" jello recipes as well.  These were quick to assemble and easy enough for a kid to assemble.  

Pistachio Pudding Salad

1 20 ounce can crushed pineapple, drained with juice reserved. 
1, 3 ounce package instant pistachio pudding mix
1, 8 ounce container nondairy whipped topping, thawed
1 tablespoon lemon juice
2 large bananas, sliced
2 cups marshmallows
1, 15 ounce can fruit cocktail, drained
1, 11 ounce can mandarin oranges, drained

To reserved pineapple juice, add lemon juice.  Add banana to juices and allow to sit for 10-15 minutes.  This prevents banana discoloration.  This step can be omitted and the lemon juice left out of the recipe if bananas are omitted or added just prior to serving.  Mix pudding mix and non-dairy whipped topping until blended.  Add fruit + juice and marshmallows, stir until creamy.  Chill.

Jello fruit salad

1 8 ounce container non-dairy whipped topping
1, 3 ounce container gelatin-any flavor desired
1 small container cottage cheese
1, 15 ounce can fruit cocktail, drained

Blend non dairy whipped topping, jello and cottage cheese together until smooth, add fruit and chill. 

Griswald Effect

At Winco:

I did not notice at first, not until I pulled the bag away that there were cuts in the plastic bag I was filling up with steel cut oats from the bulk section.  Oats spilled out everywhere... including the inside of my shoe.  I put my hand strategically over the hole and successfully stifled the flow of oats--but not before my shoe was full of oats and half the bag was on the floor. 

An 18-count carton of eggs slipped out of my hands and onto the floor, breaking all 18 eggs. Oh, the carnage... and the mess. 

I didn't notice that the jug that held the gallon of milk had a hole in it until I noticed a mop-wielding box boy following me.  

That one kid who runs around without supervision while mom is engrossed in a phone call, ran like a streak through the store--with her cart.  When we collided, my 20 ounce latte went flying--and a good portion spilled into my shoe--intermingling with the oatmeal that I didn't shake out.  I had breakfast brewing in my sock.  On the brighter side, the effects of oatmeal and milk made for a rather unusual pedicure... my foot is so soft now. 

As if rehearsed, the mopping box boy and I both muttered the same explicit word simultaneously. 

I dropped a bagel.  Like an old tire, it rolled out into the "cart traffic" and fell into a rotating stop.  Some guy inadvertently ran it over and got it wedged inside the wheel.  None-the-wiser, the guy quipped, "I always get the carts with the one wheel that doesn't work."  I'm pretty certain that the wheel would have worked much better without the bagel.  I didn't say a word figuring, it'll work it's way out. 

All this for $30 worth of groceries I needed for some holiday baking.  

So... I go to pay for my groceries, but the bank put a fraud-hold on my debit card so it wasn't working.  Boom.  Despair.  Agony.  In my mind, I over-reacted.  The cashier didn't miss a beat and brought me to my senses before I could melt into some form of dramatic flourish.  "We can take a check..."  One thing I discovered though... it's pretty easy for me to write a check IF and only IF I'd carry my checkbook.  I'd managed to leave my checkbook on my kitchen counter when I cleaned out my purse before going to the store.  Utter brilliance. 

I totally "get" why I'm called Griswald.   

Friday, December 03, 2010

In Memory's Kitchen

In Memory's Kitchen : A Legacy from the Women of Terezin

In Memory's Kitchen:  A Legacy from the Women of Terezin 
By Cara De Silva

Imagine a group of women in the worst of conditions--dehumanized and tortured beyond reason with death looming so very close.  They didn't dwell on the present, but took comfort in the past and looked towards the future by means of sharing pieces of their lives with one another.  Most of the women who contributed to this book never survived the concentration camps, but through this book--their legacy lives on. 

While the main focus of this book is cooking--paradoxical to the fact that the internees were starving, the theme is survival by reflecting the ability these women had to transcend their surroundings.  Though there are recipes written in broken English/Czech--this book should not be considered a cookbook. 

In Memory's Kitchen : A Legacy from the Women of Terezin

Thursday, December 02, 2010

Don't hate me....

Sometimes, you've just got to knock yourself out first thing in the morning. 

Buttermilk Syrup
  • 1 1/2 cups white sugar
  • 3/4 cup buttermilk
  • 1/2 cup butter
  • 2 tablespoons corn syrup
  • 1 teaspoon baking soda
  • 2 teaspoons vanilla extract
In a medium saucepan, stir together sugar, buttermilk, butter, corn syrup and baking soda.  Bring to a boil.  Allow to cook for 7 minute then remove from heat.  Stir in Vanilla.  Serve or refrigerate. 

Whipped Cream Cheese
·         1 8-ounce package cream cheese
·         ¼ cup heavy cream
·         2 Tablespoons granulated sugar
·         ½ teaspoon vanilla
Whip until smooth.

Toasted Hazel Nuts
Preheat oven to 350 degrees.  In a baking pan, arrange nuts in a single layer.  Cook 10-15 minutes or until skins are blistered.  Transfer hot nuts to towel and wrap them up.  Allow to steam in towel for 1 minute.  Rub nuts in towel to remove skins.  Don’t worry about stubborn skins that won’t release from the nut. (For pancakes, coarsely chop toasted nuts.)

Red Velvet Pancakes  (From Kitchy Kitch
·         1 cup all-purpose flour
·         1 teaspoon baking powder
·         1/4 teaspoon baking soda
·         1/4 teaspoon salt
·         3 tablespoons white sugar
·         2 tablespoons unsweetened cocoa powder
·         1 large egg, lightly beaten
·         3/4 buttermilk
·         1/4 cup sour cream
·         3 tablespoons unsalted butter, melted
·         1 tablespoon red food coloring
·         1 teaspoon vanilla extract

In a large bowl whisk together the dry ingredients. In a separate bowl whisk together the egg, buttermilk, and sour cream, melted butter, red food coloring, and vanilla extract. Add them together and whisk just until combined. A lumpy cake is a happy cake—so no worries about the batter being “textured”.   Heat a frying pan or griddle over medium high heat. When hot add butter or oil to grease, followed by a small scoop of the batter. Wait for the pancakes to bubble (2-3 minutes), flip and cook for a minute or two more.

Pictures to follow.... 

Thursday, November 25, 2010

No words...

This is a bag of steel-cut oats.  Some random kid under my roof decided to poke a finger into the bag to stretch out the plastic.  Hint:  She's 5 and has a bad habit of doing that.  There's always a hole in one bag or another because of a wayward finger.  Usually, the bag contains something messy.  It's her way of telling me to quit buying in bulk. 

Go ahead, caption this  photo.  I'm at a loss.  


Wednesday, November 24, 2010

Soup Happens...

One of my favorite things after the holidays is the ubiquitous bowl of turkey soup. I have no tried or true recipe, I just throw stuff together along with some turkey stock and soup happens.

Turkey Stock

8 quarts water

1 turkey carcass, meat removed.
turkey skin (optional, but nice...)
1 onion, quartered, then quarters halved
2 whole heads garlic, skin removed and cut horizontally
2 carrots rough chopped into large pieces

Into a tea ball add:
1 tea cracked pepper corns (not ground)
1/4 tea each: dried tarragon, dried oregano, dried thyme, dried basil
2 bay leaves

Time to get all Hanibal on the bird's remains. Break up the carcass into smaller pieces, cutting bigger bones in half. Place mangled bones/carcass into stockpot and cover with water. Allow to simmer for 2 hours. DO NOT STIR!! Occasionally, skim off the junk that forms along the surface of the water with a spoon-but do not agitate the bones.

After 2 hours, carefully add vegetables and tea bag to the pot and allow to simmer for an hour longer.

Carefully pour hot stock through a cheesecloth lined strainer. This is where I get a blister, mutter some bad words, etc. Stock is ready for immediate use.

If not used immediately, place container of hot stock into a sink of ice water and stir to cool. Do not place hot liquid into refrigerator. Continue to give it the polar bear treatment until liquid is cool THEN place in refrigerator. Allow to chill out in the fridge overnight, then skim off the fat that accumulates on the surface the following day. Use within a few days--or pour into cube trays, freeze then transfer cubes into freezer bags for later use.

To crack peppercorns, place whole pepper corns on a cutting board and use something flat, hard and heavy to smash them with. I do not suggest using ground pepper as this will linger in an otherwise clear stock.

Quick Crescent Pecan Pie Bars

Desperate times call for desperate measures. This means tripping on the internet to Pillsbury's website to find ANY recipe that uses crescent dough which doesn't involve wieners or simply a recipe that I don't already have.

The stipulation for making the cut was that I had to have all the necessary ingredients at home. No grocery-store runs for me the day before Thanksgiving. No stinking way. I'd turn all them crescent rolls into a gigantic biological experiment before I'd do that. Who wants to stand in line for an hour for some odd-ball ingredient? Not I. I'd be forced to justify the loss of time by purchasing junk I simply do not need. This would be the reason why I am the proud owner of 20 packs of gum.

Well, I found this recipe. Easy enough for my kid to make... but do you think he will? Oh, no... no he won't. I could not even bribe him. Funny how things change though. Once told he wouldn't be able to have any if he didn't help, that tune changed. "Whatcha need ma?" He didn't like my response. I may have gotten the stink eye--but if he glowered at me, I didn't see it directly.

Yes, it was quick... and easy.

I'm a bit of a pecan pie snob, though... It was nothing like the pie. It was more of a cheap American knock-off of a baklava--only baklava tastes better. Not something I would take to a pot-luck, give to friends or serve to company. I would make it whenever I need a pecan pie fix or attempt to freeze a dozen tubes of crescent dough. How often does that happen?

After taste testing the end product, the kid definitely gave me the stink eye.

Tuesday, November 23, 2010

Pillsbury=1, Freezer=0

SCORE!

Pillsbury crescent dough was on sale and I had a coupon as well.

DOUBLE SCORE!

As a non-career minded woman who just happens to work full time, Pillsbury crescent dough comes in handy for those times when I need to fix something quick and easy. My mouth was watering over the prospect of baked brie, wienie wraps or maybe an appetizer pizza. I couldn't just take a handful. I had to get a dozen. I mean, I figured you can't have enough... and they stay good for awhile, right? Not really.

It wasn't until I got home that I noticed the expiration date. There was a very good reason why they were marked down. I already get in trouble for things lingering in my refrigerator long after their due date has passed. I live with the expiration date inspector. It's nothing to hear my son holler from behind the open door of the refrigerator, "Mom, this ketchup expired two days ago." He's a kid. 2 days = 2 days. I'm an adult. 2 days = 2 months. My typical argument that expiration dates are for the store really doesn't fly with him. Doesn't fly with me either--but that's the excuse I use to save a bit of face.

OK, so I bought a dozen tubes of crescent dough that I really didn't want to expire in my fridge. In a moment of sheer genius, I decided that I could stick them in the freezer for later use. Now, I was told to never keep food that you want to preserve in the freezer inside the door--place it deep into freezer until fully froze. Carefully, I rearranged the items around my freezer to accommodate a dozen tubes of crescent dough. I managed to fit all of them where my ice trays used to sit. I figured it would be a grand time to soak the ice trays in a bit of vinegar anyway. (Note: I had no baking soda in my sink....) 2 birds, 1 stone--or so I thought.

I've said this a thousand times--but there are warnings on packages for a reason. The packaging on the tube clearly said, "DO NOT FREEZE". I just happened not to read it. I mean, seriously... the mascot is a dough boy, what harm can a tube of crescent dough do? Evidently, I have not watched the movie "Ghostbusters" nearly enough.

It wasn't long into the freezing process that I was standing next to the fridge, pouring myself a cup of coffee when I heard a muffled explosion. Startled me so bad, I nearly dropped my cup of coffee. For the life of me, I couldn't tell where it came from or what it was. After a spell, I went about my business. Then came another explosion... then another... then another... then another. When it finally dawned on me what had just transpired in my freezer, I about gave birth to kittens.

The tubes exploded open. All of them.

My son saw what transpired--threw an incredulous look at me and shook his head pitifully. "Mom, your own your own..."

It's not just chutney I'm taking for Thanksgiving. I'll have the corner market on stale crescent rolls come Thursday.

Cranberries!

I've been asked to fix a double batch of the Cranberry Chutney I've made for the past 7 years for the same function. Personally, I love this recipe so much that the canned variety of sauce is now ruined for me. It's insanely good. It's got some crazy textures going on with a surprisingly spicy sweet and sour kick. Definitely not your grandma's cylindrical sauce that slurps out of a can. I'm now of the opinion that a person should never be able to stack their cranberry sauce like cord wood in a serving dish. I don't care how much parsley lays underneath for "presentation". There ought to be laws against it. I'm horribly embarrassed I ever did that.

About this chutney... Again, I found this recipe HERE. At the time, I had a bag of berries I feared would go bad if I didn't use them right away. I also had all the necessary components needed to make it. So, I fed my fear and made the sauce. Unfortunately, it was January--a little too late for the holidays--but it was awesome for the Super Bowl. Having no meat to serve this with--I spooned it over cream cheese and served with butter crackers. AWESOME!

In later years, I chopped up left over turkey and mixed it into some of the chutney and served it like a sandwich on a bagel that has been schmeared with cream cheese. The same turkey salad is also great on left over salad or rolls too.

On my Tuesday agenda: make a double batch of cranberry chutney. I may or may not go to the grocery store for bagels, crackers and cream cheese.

Cranberry Chutney

1 cup water
3/4 cup white sugar
1 (12 ounce) package fresh cranberries
1 cup apples - peeled, cored and diced
1/2 cup cider vinegar
1/2 cup raisins
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground allspice
1/8 teaspoon ground cloves

In a medium saucepan combine the water and sugar. Bring mixture to a boil over medium heat. Add the cranberries, apples, cider vinegar, raisins and spices. Bring to a boil, then simmer gently for 10 minutes stirring often. Pour mixture into a mixing bowl. Place plastic wrap directly on the surface of the sauce. Cool to room temperature and serve or cover and refrigerate. Bring chutney to room temperature before serving.

HINT: The chutney tastes best if made a day or two in advance to allow the flavors to meld.

Addendum: I could never perfect the technique of getting the gelled cranberry sauce out of the can without marring the surface. One crack... one scratch and the glistening sheen of the cylinder is ruined. For whatever reason, it just doesn't taste the same if it's not perfectly can shaped. It can only be saved if eaten with olive covered fingertips.

Sunday, November 21, 2010

Cucumber Tomato Salad with Zucchini and Black Olives in Lemon Balsamic Vinaigrette

I can't resist posting this salad recipe. It's not exactly one of those "heirloom" recipes, but it could be. I found it on the internet. (Here) It's incredibly yummy. It's even better after sitting in the fridge for a spell. One could even expand the leftovers (if any) by serving it over a bed of romaine lettuce and finishing it off with feta cheese.

Great recipe to use up summer veggies from the garden.

* 2 large cucumbers, diced
* 1 zucchini, diced
* 1/2 red onion, thinly sliced
* 3 large tomatoes, diced
* 1 cup chopped black olives
* 2 tablespoons chopped fresh basil
* 2 teaspoons fresh thyme leaves
*
* 3 tablespoons red wine vinegar
* 1 tablespoon balsamic vinegar
* 1 1/2 teaspoons lemon zest
* 1/2 lemon, juiced
* 1 1/4 teaspoons kosher salt, or to taste
* 1/2 teaspoon white sugar
* 1/4 teaspoon freshly ground black pepper
* 1/2 cup extra-virgin olive oil

In a large salad bowl, mix together the cucumbers, zucchini, red onion, tomatoes, black olives, basil, and thyme. In a separate bowl, whisk together the red wine vinegar, balsamic vinegar, lemon zest, lemon juice, kosher salt, sugar, and white pepper until thoroughly combined. Pour the olive oil slowly into the dressing mixture, whisking to combine. Pour the dressing over the salad, and serve.

One way to clean a kitchen sink....

….and so the other day, I arrived home to be greeted by a really foul odor. Being a nurse, I’m accustomed to almost every noxious odor known—and it bothers me none. Usually. This stench, however, knocked me completely over. It was as if every inhabitant of hell released their collective bowels of hell inside my apartment… and I yakked.

Finding the source of the stink was not difficult.

It’s been almost a year since my garbage disposal chewed a spoon. It’s not been the same since. My attempt at getting it fixed has been futile. See, if it makes noise—my landlord thinks it works. Yes, it makes noise, but it also registers on seismometers. No USGS, St. Helens is not waking up, that’s just me using my garbage disposal. I’m not kidding. The disposal shakes the counters to the point where glasses will dance off and land on the floor.

Since then, the sink occasionally takes on whatever stink until it’s cleared of all the gunk.

This particular day, I just finished off a long 12-hour shift and I was tired. I had yet another 12 hour shift that night. The last thing I needed to be doing was clearing the pipes. So, I dumped a couple of boxes of baking soda down the sink and went to bed—with the intent of dealing with the issue when I woke up.

Immediately, the sink no longer stunk…

Now, if anyone knows me well… I simply do not do much in the way if housework when I am in the middle of shift work. After a couple of days, there are always dishes in the sink waiting to be hand washed.

In my bleary state, I did not notice that I knocked over an open bottle of dish soap into the sink. It precariously landed, nozzle side into the drain and bottom end wedged between two coffee cups. Practically full, I lost a good ¾ of the bottle down the drain as it leaked out. I only noticed when I woke up.

Upset to have wasted so much of a cleaning product, I completely forgot about the baking soda down the sink and proceeded to fix dinner. I completely perseverated on the fact that I nearly lost all of a bottle of dish soap. I was out of sorts.

Do you know there is such a thing as putting too much baking soda down a sink? Evidently, I didn’t but I do now. Yeah, and with a bottle of soap down a sink, the stuff just doesn’t flush out easily.

Oh well, I thought, it’ll eventually dissolve and flush out. So I ate dinner. Leftovers and whatever is easy to fix. I don’t rightly remember what I ate except for one thing: marinated cucumbers. Let me extrapolate. Cucumbers marinated (read bathed) in undiluted apple cider vinegar. Just so you know, I have no problem dumping a quart or two of vinegar over cucumbers… but I get all testy about dish soap. To boot, marinated cucumbers taste much better than dish soap. Oh, such irony.

Between the kid and myself, we polished off all the cucumbers.

OK, not wanting my house to linger of the smell of vinegar from dinner, I thought it would be wise to dump the waste down the sink.

Oh, yes I did.

The end result was not pretty.

My drain belched forth suds.

Unlike that third grade science experiment where students learn about lava flows from volcanoes, this was more like grown-ups learning what it means when their kitchen sink has rabies.

Naturally, I did what came naturally. I screamed. This alerted my son, who came running to see what the commotion was about. Upon seeing the sink, filling and overflowing with suds, he stood looking at the sink, mouth agape.

Seriously? Only you ma.

So, the kid decided to be helpful and flipped on the garbage disposal. One might thing that would be a logical thing to do—that is, if only the stupid thing worked which it didn’t. It sucked nothing down. No, everything went in reverse. Suds shot out, spraying both the kid and myself with suds that smelled like pickled lavender with a hint of putrefaction.

This all happened 5 minutes before I had to leave for work. No time to bath myself, let alone clean a kitchen.

I felt oddly self-conscious at work, smelling like rotten pickled flowers and all. Fortunately, strange odors aren’t uncommon for the unit I work on and if I smelled funky, it was largely ignored.

I fully expected to come home from work to find the world’s biggest mess in my kitchen—awaiting my attention. Instead, I came home from work to find my kitchen the cleanest it’s been in months. The kid spent hours cleaning up the mess.

My kitchen drain has not stank since.

Thursday, November 18, 2010

Tater's Twice Baked Taters

  Twice Baked Potatoes
  • 4 large baking potatoes
  • 1-2 Tablespoons Worcestershire Sauce
  • 12 slices bacon, cooked til crisp and crumbled
  • 1 cup sour cream
  • 1/2 cup half n half or milk
  • 4 tablespoons butter
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 cup shredded Cheddar cheese, divided
  • 10 green onions, sliced, divided
Scrub potatoes until clean.  Smear butter on skin and salt.  Prick potatoes several times to vent.  Wrap in foil and bake at 400 degrees until knife can easily cut through flesh.   About 1 hour.

Remove potatoes from foil, allowing them to cook for 10-15 minutes--or until able to handle without receiving 3rd degree burns.  Carefully cut each potato in half.  Scoop out flesh into a mixing bowl--leaving about 1/4 inch of the flesh on the potato "shell".  With a pastry brush--paint inside of shell with Worcestershire sauce.  Set aside.

To the potato flesh, add sour cream,  milk, butter, salt, pepper, 1/2 cup cheddar and 1/2 of the sliced  green onions.  Mix with a hand mixer until creamy.  Spoon mixture back into prepped potato shells.  Top each stuffed potato with remaining cheese and green onion.  Bake for another 20 minutes. 

NOTE:  These freeze VERY well. 

Tuesday, November 16, 2010

Congo Bars

For as many yummy recipes my mother had in her arsenal, there were a few complete misses—the one that first comes to mind are her Congo Bars.  It was like a challenge for my mom, I suppose, to finally conquer the recipe and make it work.  Ultimately, the recipe won.  There was no cracking it in her lifetime.  They never came out right--but you know, that never stopped my mom from trying.  She made these all the time. 

Just to clarify things a bit…. 

Congo bars fit into the category of brownies and blondie—the difference being the addition of toasted coconut being added to the dough along with chocolate chips and nuts.  The bars should have the same consistency as their counterparts.  

So, what was wrong with my mom’s recipe?  The end product never cooked evenly.  The edges were break-a-tooth rock hard while portions of the center were undercooked and doughy. .. and the bottom overbrowned or burnt.  Now, I even tried to make the same recipe with the same result—so it wasn’t my mom—the recipe she had was a bad one.  After researching a bit, the recipe we meticulously followed had issues.  Subsequently, I chucked said recipe and found a new one.  

Cook’s Illustrated’s version:

Congo Bars
How Congo Bars are supposed to look.
  • 1 cup pecans (or walnuts), toasted and chopped
  • 1.5 cups unsweetened shredded coconut, toasted (+ ¾ cup coconut, toasted to sprinkle on top--optional)
  • 1.5 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 12 TBSP unsalted butter (1.5 sticks), melted and cooled (No substitutions!) 
  • 1.5 cups packed light brown sugar
  • 2 eggs, lightly beaten
  • 4 tsp vanilla extract ( I know, it’s a lot)
  • 1 cup white chocolate chips—(may use milk chocolate chips or butterscotch—or blend all three together). 
Preheat oven to 350°. Spread nuts on a large rimmed baking sheet and bake until deep golden brown, 10 to 15 minutes. Transfer nuts to cutting board to cool; chop coarsely and set aside. Toast the coconut on same rimmed baking sheet, stirring 2 to 3 times, until light golden, about 5 to 7 minutes.  

Fit two pieces of aluminum foil into a 13 by 9″ baking pan, pushing it into corners and up sides of pan; allow excess to overhang pan edges.

Whisk flour, baking powder, and salt together in a medium bowl; set aside.  Stir melted butter and brown sugar together in medium bowl until combined.  Add eggs and vanilla and mix well.  Using rubber spatula, fold dry ingredients into egg mixture until just combined; do not overmix.   Fold in chocolate, coconut, and nuts.
Turn batter into prepared pan, smoothing top with rubber spatula.  Sprinkle with toasted coconut.  

Bake until top is shiny, cracked, and light golden brown, 22 to 25 minutes; do not over bake. Cool on wire rack to room temperature. Remove bars from pan by lifting foil overhang and transfer to cutting board. Cut into 2-inch squares and serve.

Monday, November 15, 2010

Turtle Bars

This particular recipe was one of my mom's "go-to" recipes in case of emergency pot luck. At least, it was one of her favorite recipes in her arsenal of pot luck friendly dishes she knew she'd never bring back home.  These cookie bars got rave reviews wherever she brought 'em. 

On a practical note, this "fills the bill" at least once a month when we are hormonally challenged.  If you really want something salty, add salt into the recipe either in the  crust or in the filling...  It works!  I know...

Turtle Bars:

For Crust:
2 cups flour
1 cup brown sugar
1/2 cup butter, softened

For filling:
1 cup chopped pecans
1 1/3 cup butter
1 cup brown sugar

Topping:
1 1/2 cups milk chocolate chips


Directions:

  1. For crust, combine flour, brown sugar and softened butter in large mixer bowl. Beat at medium speed of electric mixer until mixture resembles fine crumbs. Pat mixture evenly onto bottom of an ungreased 13 x 9 inch baking pan. 
  2. For filling, Sprinkle pecans evenly over crust.  Combine butter and brown sugar in small saucepan. cook and stir over medium heat until entire surface is bubbly. cook and stir 1/2 to 1 minute more. Pour into pan, spreading evenly over crust.
  3. Bake in 350 degrees F (175 degrees C) oven 18 to 20 minutes or until entire surface is bubbly. Remove from oven; immediately sprinkle evenly with chocolate pieces.  Cool completely in pan on wire rack. Use sharp knife to cut into bars.

Homemade Marshmallows

Thinking about gift giving?  Here's an idea... a package of homemade marshmallows coupled with a jar of your favorite homemade hot cocoa mix. These puffy squares o' bliss are absolutely delish!  If you never had the homemade variety, you just don't know what you are missing.


Ingredients

  • 3/4 cup water, divided
  • 3 (.25 ounce) packages unflavored gelatin
  • 2/3 cup light corn syrup
  • 2 cups white sugar
  • 2 teaspoons vanilla extract
  • 1/2 cup cornstarch--divided
  • 1/2 cup confectioners' sugar--divided

Directions

  1. Oil the sides a 9x13 baking dish (not the bottom) and line the bottom with parchment paper cut to fit. . Cut another piece of parchment to cover, set aside.  Blend cornstarch and confectioner's sugar together in a bowl, mixing well.  Sift 1/4 cup of this mixture on top of parchment lining the bottom of the pan. It's important to sift to eliminate any lumps.  
  2. Place 1/2 cup of water in the bowl of an electric mixer, and sprinkle gelatin on top of water to allow gelatin to bloom.
  3. While gelatin is soaking, combine 1/4 cup of water, corn syrup, and sugar in a saucepan, and bring to a boil over medium heat. Boil the mixture hard for 1 minute.
  4. Pour the hot sugar mixture into the gelatin mixture and beat on high for about 8 minutes with electric mixer OR until the mixture is fluffy and forms stiff peaks. Add vanilla extract, and beat just until blended.
  5. Pour the marshmallow mixture into the prepared baking dish, using an oiled spatula to smooth the top of the candy.  Sift another 1/4 cup cornstarch/powdered sugar over the surface of the marshmallow. Cover the candy with the reserved parchment, and press down lightly.
Allow the marshmallow candy to rest for 4 hours or overnight. Mix together cornstarch and confectioner's sugar in a shallow dish. Using a pizza cutter that has been either oiled--or dipped in hot water, cut the marshmallow candy into strips 1 inch wide, then into 1 inch squares. Dredge the marshmallows lightly in the cornstarch mixture and store in an airtight container. 
This is where the creativity plays the ace.  
Some of my all-time favorite customized versions of this candy are:  
  • Toasted Coconut--coconut extract + toasted coconut sprinkled on top.
  • Chocolate--cocoa powder
  • Peppermint--Peppermint extract with or without crushed peppermint candy sprinkled on top.  (For visual appeal, as soon the candy is panned up, adding red food coloring then marbling the color with a butter knife throughout the candy. 
  • Lemon--lemon extract
  • Raspberry--Raspberry extract with mini semi-sweet chocolate chips on top.  
Imagination is the limit.  
Colored sugars, sprinkles, etc can also be used.  
Experiment! 

Grandma's Popcorn Balls

 Like Rice Krispy Treats, but not really... 

Ingredients: 
9 cups popped popcorn
1/2 cup butter
1 (10 ounce) package large marshmallows
6 tablespoon fruit flavored gelatin mix, any flavor

Directions:
Place popcorn in a large bowl and set aside. In a sauce pan, melt butter and marshmallow over low heat. stir in gelatin. Pour over popcorn. Toss to coat. When cool enough to handle, lightly butter hand and quickly shape into balls.



Modifications: Depending upon flavor of gelatin used, candy or other complimentary mix-ins can be added.

The BEST Rolled Sugar Cookie EVER!!

 Ingredients

  • 1 1/2 cups butter, softened to room temperature
  • 2 cups white sugar
  • 4 eggs
  • 1 teaspoon vanilla extract
  • 5 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • Sifted powder sugar for rolling
 Directions
  1. In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in the flour, baking powder, and salt. Cover, and chill dough overnight.
  2. Preheat oven to 400 degrees F (200 degrees C). Roll out dough on surface sprinkled with powdered sugar to about 1/4 to 1/2 inch thick. Cut into shapes with any cookie cutter. Place cookies 1 inch apart on ungreased cookie sheets.
  3. Bake 6 to 8 minutes in preheated oven or until edges of cookie start to brown. Cool completely. 
Other ideas...  
Add 1/2 cup finely crushed peppermint candy to dough.  Shape into 1 inch balls, then flatten with the tines of a fork using  cross-hatch pattern--like typically seen on peanut butter cookies.  Cook as directed above.  Note:  you'll need to use parchment paper to line cookie sheets for this. 

Cookie Candy Corn...
Divide cookie dough into three parts--or simply make three batches of dough. 

Using past food colors, color one part yellow and another orange.  The last third, leave uncolored.

In a waxed paper lined loaf pan, press yellow dough into the bottom--distributing dough equally.  Press orange dough on top of yellow dough, then press the uncolored dough on top.  Remove pressed dough from pan, cover and chill for 2-3 hours. 

Once chilled, slice dough 1/4 inch to 1/2 inch thick then cut each slice into triangles.  Bake as directed. 

Gather up scraps and gently knead into a ball allowing colors to marbleize, but not blend.  Roll into 1 inch balls.  Roll balls in orange sugar crystals.  Bake as directed.

Got any other ideas?  Please share them!

 

Sunday, November 14, 2010

Oatmeal "Mush"

My father's family know oatmeal by only one name.  Mush.  That's what Grandma and Grandpa Bade called it.  If they called it by it's true name when I was a kid, I would have never eaten it.  I was a self-avowed oatmeal hater--but I liked mush.  I thought it was a special treat I got to eat when I spent the night with my grandparents.  I didn't know mush was oatmeal--the substance created when a packet was ripped open and hot water was added.  You know, the stuff that coagulates in milk.  The only paste a kid is allowed to eat.  I frustrated my mother something awful when I asked for mush, but when mom pulled out the packet of instant oatmeal--I turned my nose up at it and made faces.  I can still hear the starving children in China  lecture.  It was one I heard so often, I still remember it.  Verbatim.   Instant oatmeal is an acquired taste and I was a late bloomer.  I couldn't stomach it until my teen years when children turn into goats eating anything and everything.  Mush, however, is one of those foods that I've always liked.

Mush was the staple in my grandparents' diet.  Every morning either my grandpa or grandma would get up before dawn and put the oatmeal on to cook.  As it cooked, they would sit down at the table with the Bible and start to read.   They fed their souls before feeding their bodies.

In my attempts to recreate the same texture/flavor of oatmeal that was served at my grandparents, I failed miserably.  The reason?  I was using rolled oats.  Rolled oats are processed so that cooking times are reduced.  After the hull is removed from the grain, the grain is steamed then flattened to varying thinness.  This increases the surface area of the grain allowing for shorter cooking times.  This affects the texture.

My grandparents used whole oat groats or steel cut oats.  Whole groats are the oat kernel left intact.  Steel cut oats is the end product of the groats being cut up by steel blades during processing.

All oats are steamed to neutralize the enzymes inside the grain. This prevents the cereal from going rancid.  No chemicals or other preservatives are needed.  Steaming, cutting and  rolling remain the extent of processing.  The exception would be instant where the rolled oat is cooked then dehydrated.

The easiest method of cooking steel cut oats is by using a crock pot.  The recipe is relatively simple and easily modified to accommodate personal preferences.

For plain oatmeal, melt 2 tablespoons butter in fry pan.  Add 2 cups steel-cut oats to melted butter.  Cook and stir for about 2 minutes until oats are toasted.  Place toasted  oats in crock pot.  Add 8 cups water and 1/2 cup half-n-half.  Set crock to low heat and leave for 8 hours to work it's magic.  At the end of the cooking time, then add salt to taste.  Do not salt before as the oats neutralize the salt during cooking.  Please note that the oatmeal might have a crusty appearance--don't worry, just stir it all in.


Rest assured, the half-n-half and butter are optional if you are wanting to reduce fat/calories.

This is a very versatile recipe.  Dried, canned or fresh fruit may be added with your favorite spices, nuts and sweeteners.  Due to the extended cooking time, some dried fruits might need to be added an hour before the oatmeal is finished cooking otherwise, the fruit might break up.

My current favorite add-ins are dried blueberries, dried cranberries along with 1/2 cup maple syrup.  To the base recipe I added blueberries and the syrup at the beginning of the cook time.  I add the cranberries at the end. 

Of course, adding raisins and cinnamon is good too--especially with a drizzle of a mildly flavored honey.

What are your favorite mix-ins?