26 F - Southwestern Beef Stew (LC 81), Corn Muffins
27 S - Appetizer/Game Party with a few friends - we're making hot wings
28 U - L.O. Beef Stew
29 M - Stuffed Chicken Breasts (LC 142), Creamy Orzo
30 T - Spanish Pork Chops, Green Beans
31 W - Church Dinner
1 R - Parmesan Chicken, Twice Baked Potatoes
2 F - Frozen Pizza, Salad
3 S - Drunken Tuscan Pasta (RR 202), Salad
4 U - Chicken Curry Bombay (LC 130), Jasmine Rice, Carrots
5 M - L.O. Chicken Curry
6 T - Chicken Ole (LC 120), Mexican Rice, Salda
7 W - Church Dinner
8 R - Frozen Pizza, Salad
Now that Caleb's eating more, I'm finding it even more challening to fit all our food into $100! I have to confess, I've already over spent a couple of times this year (and it's only January!!). Well, we have to eat. If I change the limit, I'll update the site to reflect that. It will still be budget cooking, just budget cooking for 2 adults and one toddler with a big appetite! I read that they go through a finicky period where you worry that they're starving themselves, but we haven't hit that yet.
I think two of these recipes have red wine in them. I bought a bottle for a recipe last week. They say that you should never cook with wine you wouldn't drink. I've always assumed that means you should buy expensive stuff. Well since I don't generally drink it, I just bought what was cheapest.
Wednesday, January 24, 2007
Friday, January 19, 2007
Chewing the Fat about Frying
Now I know most of you avoid deep fried foods because they’re unhealthy, greasy and just plain bad for you, but not me! No, I skip fried foods because I’m scared stiff of boiling oil. Or at least…I was. And then one day I bought a deep fat thermometer, AKA candy thermometer – different from a meat thermometer because it goes up to 400 degrees, I don’t want to eat a chicken that’s seen that kind of heat!
It turns out that although liquid fat is, well, a liquid, frying with liquid fat is a dry cooking method. When foods are cooked in boiling oil the heat of the oil begins heating up the water in the food, turning it into steam and forcing it out of the food. That’s why there are so many bubbles when you fry food in oil.
The trouble with fat is if it’s not hot enough, your food will just sit in the not-quite-hot-enough fat for a while waiting for all that bubbling to begin. So you shouldn’t put the food into the fat until it reaches a high enough temperature to begin cooking the food as soon as it hits the fat. That’s where the thermometer comes into play. After some experience, you should be able to tell if it’s hot enough by watching it, but a deep fat thermometer is essential for deep-frying novices.
Once the food is in the sputtering, popping fat it will bubble like crazy until almost all the water is gone. It works like two people pressing their hands together and leaning into each other. So long as both people push, neither will fall. If one lets go, the other one ends up with a bloody nose. Once the water stops pushing back on the fat, the fat starts seeping into the food – making it really greasy, really fatty, and really bad for you. If you pull the food as the bubbling begins to subside, you should get crispy fried food, not soggy, greasy fried food.
Like all cooking methods, it takes some practice – and I’m still practicing myself – but knowing a little more about oil (other than it’s greasy!) has given me the cautious confidence to use it as a cooking method from time to time.
It turns out that although liquid fat is, well, a liquid, frying with liquid fat is a dry cooking method. When foods are cooked in boiling oil the heat of the oil begins heating up the water in the food, turning it into steam and forcing it out of the food. That’s why there are so many bubbles when you fry food in oil.
The trouble with fat is if it’s not hot enough, your food will just sit in the not-quite-hot-enough fat for a while waiting for all that bubbling to begin. So you shouldn’t put the food into the fat until it reaches a high enough temperature to begin cooking the food as soon as it hits the fat. That’s where the thermometer comes into play. After some experience, you should be able to tell if it’s hot enough by watching it, but a deep fat thermometer is essential for deep-frying novices.
Once the food is in the sputtering, popping fat it will bubble like crazy until almost all the water is gone. It works like two people pressing their hands together and leaning into each other. So long as both people push, neither will fall. If one lets go, the other one ends up with a bloody nose. Once the water stops pushing back on the fat, the fat starts seeping into the food – making it really greasy, really fatty, and really bad for you. If you pull the food as the bubbling begins to subside, you should get crispy fried food, not soggy, greasy fried food.
Like all cooking methods, it takes some practice – and I’m still practicing myself – but knowing a little more about oil (other than it’s greasy!) has given me the cautious confidence to use it as a cooking method from time to time.
Tuesday, January 16, 2007
Silicone Bakeware gets an A+
Rob got me a square silicone baking pan for my birthday. I tried it out today with much success:
I'm impressed - I didn't grease it or spray it or line it with anything. It also cooked very evenly; the cake didn't have one side higher than the other. Very nice.
I'm impressed - I didn't grease it or spray it or line it with anything. It also cooked very evenly; the cake didn't have one side higher than the other. Very nice.
Thursday, January 11, 2007
January 11-24, 2007
My new Rachel Ray cookbook Express Lane Meals is reflected in this meal plan. I searched for the recipes online and hyperlinked the ones listed on the Food Network site. Otherwise I listed RR and the page number.
Pasta Delight is from a cookbook I inherited when I married Rob. He made a lot of bachelor meals from it and this is one of his favorites. It’s just penne pasta with sautéed plum tomatoes, zucchini and garlic, plus some Parmesan cheese on top. It’s easy and quick. I’m adding the sausage this week because I’ll already have it on hand for the subs.
11 F – Frozen Pizza
12 S – Cowboy Spaghetti/Garlic Bread/Salad
13 U – L.O. Spaghetti, etc.
14 M – Chicken with Scallion-Lime Sauce and Sweet Carrot Rice (RR 68)
15 T – Linguine with Clam Sauce (RR 32)/Garlic Bread/Salad
16 W – Church Dinner
17 R – Pork Milanese/Creamy Orzo/Carrot Sticks
18 F – Chicken Sausage, Pepper, and Onion Subs/Scalloped Potatoes/Carrot Sticks
19 S – Curry Chicken Pot Pie
20 U – L.O. Curry Chicken Pot Pie
21 M – Pasta Delight with Chicken Sausage
22 T – Chicken and Yellow Rice/Green Beans
23 W – Church Dinner
24 R – Fabulous Fish and Asparagus (RR 132)
Pasta Delight is from a cookbook I inherited when I married Rob. He made a lot of bachelor meals from it and this is one of his favorites. It’s just penne pasta with sautéed plum tomatoes, zucchini and garlic, plus some Parmesan cheese on top. It’s easy and quick. I’m adding the sausage this week because I’ll already have it on hand for the subs.
11 F – Frozen Pizza
12 S – Cowboy Spaghetti/Garlic Bread/Salad
13 U – L.O. Spaghetti, etc.
14 M – Chicken with Scallion-Lime Sauce and Sweet Carrot Rice (RR 68)
15 T – Linguine with Clam Sauce (RR 32)/Garlic Bread/Salad
16 W – Church Dinner
17 R – Pork Milanese/Creamy Orzo/Carrot Sticks
18 F – Chicken Sausage, Pepper, and Onion Subs/Scalloped Potatoes/Carrot Sticks
19 S – Curry Chicken Pot Pie
20 U – L.O. Curry Chicken Pot Pie
21 M – Pasta Delight with Chicken Sausage
22 T – Chicken and Yellow Rice/Green Beans
23 W – Church Dinner
24 R – Fabulous Fish and Asparagus (RR 132)
Wednesday, January 10, 2007
Make Your Own Take Out vol. 1
Hope no one is going hungry for lack of meal plans! I'll be posting a new one soon.
For Christmas, Rob's parents gave me Rachel Ray's new cookbook Express Lane Meals. I've already made 4 recipes from it. We ate this one last night:
1 lb long cut pasta - spaghetti, vermicelli, whatever
1/4 cup tamari, plus 1 tbsp
1/4 cup brown sugar
1 1/2 cup chicken stock, plus 1/4 cup
The Juice of one Lime
4 large garlic cloves - 1 crushed, 3 chopped
3 inch piece of fresh ginger, peeled and grated or chopped
1/2 tsp red pepper flakes
2 tbsp vegetable oil, plus some for drizzling
1 large onion, chopped
5 or 6 carrots, peeled and shredded
black pepper
3 big chicken breast or 6 cutlets
1/4 cup toasted sesame seeds
1/4 cup each fresh chopped cilantro, basil, and parsley
While cooking the pasta, preheat a grill (I used George Forman), and make the soy glaze by combining 1/4 c. of the tamari, the brown sugar, 1/4 cup of chicken stock, the lime juice, crushed garlic, 1/4 of the ginger, and the red pepper flakes. Simmer in a small pan over medium-high heat and cook for about 4 minutes. Set aside.
In a large skillet over medium high heat, add 2 tbsp of oil, then carrots, onion, chopped garlic, remaining ginger, and a little salt and pepper; cook 5 minutes, stirring frequently.
Meanwhile, season the chicken with pepper, drizzle it with oil and slap it on the grill. Cook it for a couple of minutes to get "grill marks" then brush it with the soy glaze several times throughout the cooking. When it's done move it to a plate, tent it with foil and let it rest.
Back with the carrots - add the rest of the chicken stock and tamari and bring it to a boil for 1 minute. Add the drained pasta, stir and let cook about 30 more seconds. Kill the heat, sprinkle with sesame seed and herbs. Stir it up well, slice the chicken on the bias, top the noodles with the chicken and voila!
Caleb says, "It's finger lickin' good!"
By the way, Tamari is a special kind of soy sauce. Regular soy sauce is cheaper, but tamari tastes better to me! It's not that expensive, so I'd rather use it.
For Christmas, Rob's parents gave me Rachel Ray's new cookbook Express Lane Meals. I've already made 4 recipes from it. We ate this one last night:
Sweet Soy-Glazed Chicken with Carrot-Sesame Noodles
Whew, well all of her recipes have "Titles"! It is really good! Actually I've tried several Asian themed recipes in the last year that I plan to post, this is the first of the series.
Don't be too overwhelmed by the ingredient list - there are a lot!
1 lb long cut pasta - spaghetti, vermicelli, whatever
1/4 cup tamari, plus 1 tbsp
1/4 cup brown sugar
1 1/2 cup chicken stock, plus 1/4 cup
The Juice of one Lime
4 large garlic cloves - 1 crushed, 3 chopped
3 inch piece of fresh ginger, peeled and grated or chopped
1/2 tsp red pepper flakes
2 tbsp vegetable oil, plus some for drizzling
1 large onion, chopped
5 or 6 carrots, peeled and shredded
black pepper
3 big chicken breast or 6 cutlets
1/4 cup toasted sesame seeds
1/4 cup each fresh chopped cilantro, basil, and parsley
While cooking the pasta, preheat a grill (I used George Forman), and make the soy glaze by combining 1/4 c. of the tamari, the brown sugar, 1/4 cup of chicken stock, the lime juice, crushed garlic, 1/4 of the ginger, and the red pepper flakes. Simmer in a small pan over medium-high heat and cook for about 4 minutes. Set aside.
In a large skillet over medium high heat, add 2 tbsp of oil, then carrots, onion, chopped garlic, remaining ginger, and a little salt and pepper; cook 5 minutes, stirring frequently.
Meanwhile, season the chicken with pepper, drizzle it with oil and slap it on the grill. Cook it for a couple of minutes to get "grill marks" then brush it with the soy glaze several times throughout the cooking. When it's done move it to a plate, tent it with foil and let it rest.
Back with the carrots - add the rest of the chicken stock and tamari and bring it to a boil for 1 minute. Add the drained pasta, stir and let cook about 30 more seconds. Kill the heat, sprinkle with sesame seed and herbs. Stir it up well, slice the chicken on the bias, top the noodles with the chicken and voila!
Caleb says, "It's finger lickin' good!"
By the way, Tamari is a special kind of soy sauce. Regular soy sauce is cheaper, but tamari tastes better to me! It's not that expensive, so I'd rather use it.
Tuesday, January 09, 2007
On the Side : Creamy Orzo
This little side dish has become a quick favorite of mine. It's kind of like mac and cheese goes out on the town. Orzo is a tiny, rice shaped pasta. You can find it right near the ABC shaped noodles. It tastes great zapped in the microwave the next day (unlike mac and cheese) and Caleb likes it a lot!
You can substitute the shallot with a small onion, but I wouldn't recommend it. The shallot add a specific flavor that I think make the dish.
Creamy Orzo*
1/2 pound orzo
1 tbsp olive oil
1 medium shallot, chopped
1 garlic clove, minced
half of a 14.5 oz. can of diced tomatoes (juiced drained)
3/4 c. whipping cream
1/2 cup frozen peas
1/3 cup freshly grated Parmesan
salt
pepper
Cook orzo to al dente, stirring often (about 8 minutes). Drain, reserve 1/2 cup of the liquid.
Meanwhile, heat oil in a frying pan over medium heat. Saute shallot and garlic, 2 minutes. Add tomatoes, cooke 8 minutes. Stir in cream and peas. Add drained orzo and toss to coat. Remove from heat, stir in Parmesan. Stir, if it's too thick add some pasta liquid. Season with salt and pepper. Enjoy!
*Giada De Laurentiis, Food Network (I halved the recipe, this version makes about 5 or 6 side servings.)
You can substitute the shallot with a small onion, but I wouldn't recommend it. The shallot add a specific flavor that I think make the dish.
Creamy Orzo*
1/2 pound orzo
1 tbsp olive oil
1 medium shallot, chopped
1 garlic clove, minced
half of a 14.5 oz. can of diced tomatoes (juiced drained)
3/4 c. whipping cream
1/2 cup frozen peas
1/3 cup freshly grated Parmesan
salt
pepper
Cook orzo to al dente, stirring often (about 8 minutes). Drain, reserve 1/2 cup of the liquid.
Meanwhile, heat oil in a frying pan over medium heat. Saute shallot and garlic, 2 minutes. Add tomatoes, cooke 8 minutes. Stir in cream and peas. Add drained orzo and toss to coat. Remove from heat, stir in Parmesan. Stir, if it's too thick add some pasta liquid. Season with salt and pepper. Enjoy!
*Giada De Laurentiis, Food Network (I halved the recipe, this version makes about 5 or 6 side servings.)
Sunday, January 07, 2007
In the Cookie Jar : Chocolate Peppermint Pinwheel Cookies
I made these cookies twice during the holidays. They were so good; I think I’m going to celebrate Christmas in July, just to have an excuse to make them again! They’re kind of a cookie version of Peppermint Patties.
Making pinwheel cookies isn’t really hard, but it is a little trickier than drop cookies. The first batch I made weren’t very round (but they still looked nice). When I made the second batch, I slid the dough roll into a long glass container I have for storing pasta, then put the whole thing in the fridge. They were much more round and spiral-y.
Chocolate Peppermint Pinwheel Cookies*
First make regular sugar cookie dough – recipe follows:
3 c. flour
¾ tsp baking powder
¼ tsp salt
1 c. unsalted butter (softened)
1 c. sugar
1 egg, beaten
1 tbsp milk
Sift dry ingredients, set aside. Cream butter and sugar, add egg and milk, beat to combine. With mixer on low, gradually add dry ingredients. Beat until dough pulls away from the side of the bowl.
Now instead of rolling this out and cutting it into Christmas trees…
Split the dough into two roughly equal balls in two separate bowls. In Bowl A – add 1 tsp vanilla extract and 3 ounces of melted unsweetened chocolate – squish with (clean) hands until all the dough is chocolate colored. In Bowl B – add 1tsp peppermint extract, 4 or 5 crushed candy canes (about ½ cup), and the yolk of 1 egg – again squish with (clean) hands until fully mixed.
Cover both dough balls and refrigerate for 5 minutes. Then, roll both dough balls out to ¼ inch thickness (roll on powdered sugar instead of flour). Place peppermint dough on top of chocolate dough and press around the edges. Roll dough into a log, wrap in wax paper and chill for 2 hours.
Preheat over to 375, cut dough into ½ inch slices and place cookies 1 inch apart on a greased baking sheet (*using parchment is a good idea, the melted candy cane bits really adhere to the baking sheet). Bake for 6 minutes, pull out the pan, turn it around and bake 7 more minutes. Let cool on sheet for 2 minutes, move to wire rack to cool completely.
Yields: not nearly enough
*Alton Brown, Food Network.
Making pinwheel cookies isn’t really hard, but it is a little trickier than drop cookies. The first batch I made weren’t very round (but they still looked nice). When I made the second batch, I slid the dough roll into a long glass container I have for storing pasta, then put the whole thing in the fridge. They were much more round and spiral-y.
Chocolate Peppermint Pinwheel Cookies*
First make regular sugar cookie dough – recipe follows:
3 c. flour
¾ tsp baking powder
¼ tsp salt
1 c. unsalted butter (softened)
1 c. sugar
1 egg, beaten
1 tbsp milk
Sift dry ingredients, set aside. Cream butter and sugar, add egg and milk, beat to combine. With mixer on low, gradually add dry ingredients. Beat until dough pulls away from the side of the bowl.
Now instead of rolling this out and cutting it into Christmas trees…
Split the dough into two roughly equal balls in two separate bowls. In Bowl A – add 1 tsp vanilla extract and 3 ounces of melted unsweetened chocolate – squish with (clean) hands until all the dough is chocolate colored. In Bowl B – add 1tsp peppermint extract, 4 or 5 crushed candy canes (about ½ cup), and the yolk of 1 egg – again squish with (clean) hands until fully mixed.
Cover both dough balls and refrigerate for 5 minutes. Then, roll both dough balls out to ¼ inch thickness (roll on powdered sugar instead of flour). Place peppermint dough on top of chocolate dough and press around the edges. Roll dough into a log, wrap in wax paper and chill for 2 hours.
Preheat over to 375, cut dough into ½ inch slices and place cookies 1 inch apart on a greased baking sheet (*using parchment is a good idea, the melted candy cane bits really adhere to the baking sheet). Bake for 6 minutes, pull out the pan, turn it around and bake 7 more minutes. Let cool on sheet for 2 minutes, move to wire rack to cool completely.
Yields: not nearly enough
*Alton Brown, Food Network.
Saturday, December 02, 2006
Miss Stokers Lasagna
Iva Lou Stoker made the wedding cake for my wedding receptions, so I shouldn't have been surprised to learn that she was the source for this tasty lasagna. I found her recipe in a fund raising cookbook from my mom's school.
And I know, I know, lasagna's not worth the work, but consider this - you can make about twice as much lasagna from scratch as you pay for to buy it frozen, and really it's not that hard to make. Just be sure to subtract 2-3 minutes from the cooking time when you boil the noodles. I learned that the hard way! If you cook them completely they will tear and be hard to work with. Letting them remain underdone makes them easier to handle and allows for the additional cooking in the oven. Rinse them in cold water to halt the cooking. That makes them easier to handle too!
Meat Sauce:
1 lb. ground beef
1/2 to 1 lb sausage
1 tsp basil
1 clove garlic minced
1/2 tsp salt
1 (1lb) can of tomatoes
2 (6oz) cans of tomato paste
1/4 tsp oregano
Cheese Sauce:
2 eggs, beaten
3 c. cottage cheese
1/2 c. Parmesan cheese
1 tsp salt
1/2 tsp pepper
Also:
1lb mozzarella cheese slices
10 oz lasagna noodles, cooked and drained well
Brown meat; drain well. Add meat sauce ingredients and cook slowly uncovered for 30 minutes, stirring occassionally. Combine ingredients for cheese filling.
Layer ingredients in a 3 quart oven-proof casserole in this order: noodles, cheese filling, mozaralla slices, meat sauce. Repeat layers. Bake at 375 for 30 mintues. Let stand 10 minutes before cutting to serve.
(**Also great as leftovers! I usually half the recipe.)
And I know, I know, lasagna's not worth the work, but consider this - you can make about twice as much lasagna from scratch as you pay for to buy it frozen, and really it's not that hard to make. Just be sure to subtract 2-3 minutes from the cooking time when you boil the noodles. I learned that the hard way! If you cook them completely they will tear and be hard to work with. Letting them remain underdone makes them easier to handle and allows for the additional cooking in the oven. Rinse them in cold water to halt the cooking. That makes them easier to handle too!
Meat Sauce:
1 lb. ground beef
1/2 to 1 lb sausage
1 tsp basil
1 clove garlic minced
1/2 tsp salt
1 (1lb) can of tomatoes
2 (6oz) cans of tomato paste
1/4 tsp oregano
Cheese Sauce:
2 eggs, beaten
3 c. cottage cheese
1/2 c. Parmesan cheese
1 tsp salt
1/2 tsp pepper
Also:
1lb mozzarella cheese slices
10 oz lasagna noodles, cooked and drained well
Brown meat; drain well. Add meat sauce ingredients and cook slowly uncovered for 30 minutes, stirring occassionally. Combine ingredients for cheese filling.
Layer ingredients in a 3 quart oven-proof casserole in this order: noodles, cheese filling, mozaralla slices, meat sauce. Repeat layers. Bake at 375 for 30 mintues. Let stand 10 minutes before cutting to serve.
(**Also great as leftovers! I usually half the recipe.)
Sunday, November 19, 2006
Happy Thanksgiving : Sugared Cranberries
These little treats are sweet and tangy, they look great garnishing cakes, pies, or gelatins, and they are so easy to make. All you need is:
1 part granulated sugar
1 part water
1 part cranberries
Superfine sugar (AKA regular sugar that you ran through the food processor)
First make a simple syrup by mixing the water and sugar in a saucepan over low heat. Stir so that the sugar dissolves and then bring it just to a simmer (**DON'T LET IT BOIL**). Take it off the heat, stir in the cranberries, then pour all of it into a bowl. Cover with plastic wrap and let it set overnight (or at least 8 hours).
Drain the syrup off the berries (don't rinse them!) and place the superfine sugar in a shallow dish. Add the cranberries and gently shake the dish so that they roll around and get coated in sugar. Move them to a pan so they can lay in a single layer. Assuming you aren't storing them in a bathroom (and that it isn't August in Florida), they will dry in about 1 hour.
The heat from the syrup will cook the cranberries just enough (if you boil them they will pop). Letting them sit in the syrup will make the sugar stick. The final result is a candied little berry that has a crispy sweet bite to contrast a cranberry's tartness. Trust me, you can't eat just one!
1 part granulated sugar
1 part water
1 part cranberries
Superfine sugar (AKA regular sugar that you ran through the food processor)
First make a simple syrup by mixing the water and sugar in a saucepan over low heat. Stir so that the sugar dissolves and then bring it just to a simmer (**DON'T LET IT BOIL**). Take it off the heat, stir in the cranberries, then pour all of it into a bowl. Cover with plastic wrap and let it set overnight (or at least 8 hours).
Drain the syrup off the berries (don't rinse them!) and place the superfine sugar in a shallow dish. Add the cranberries and gently shake the dish so that they roll around and get coated in sugar. Move them to a pan so they can lay in a single layer. Assuming you aren't storing them in a bathroom (and that it isn't August in Florida), they will dry in about 1 hour.
The heat from the syrup will cook the cranberries just enough (if you boil them they will pop). Letting them sit in the syrup will make the sugar stick. The final result is a candied little berry that has a crispy sweet bite to contrast a cranberry's tartness. Trust me, you can't eat just one!
Friday, November 10, 2006
Writing in Chocolate
I discovered a new way to melt chocolate and use it for decorating. Chocolate melts at a very low temperature, which means you should never just put it in a pot and stick that pot on a burner. You can melt it in the microwave, but you have to pull it out every few seconds to stir and check it. The best way (most of the time) is to use a double boiler. Since you need very little heat you can boil the water, turn off the burner and then set the top of the boiler with the chocolate. You don't have to be there to check it or stir it, a few minutes later it will be ooey gooey.
I needed to melt chocolate, then put the melted chocolate in a baggie, snip off the end and "draw" with the chocolate. The double boiler was fine, but it wasted a lot of chocolate transfering it to the bag. So the next time I was in this situation I dropped some chocolate chips in a baggie and took out a dish rag. I got the dish rag wet and rang it out, then popped the rag into the microwave for about 30 seconds. Then I took the steaming hot rag and wrapped it around the baggie. Minutes later, the chocolate was melted in the bag! Voila! And no mess!
I needed to melt chocolate, then put the melted chocolate in a baggie, snip off the end and "draw" with the chocolate. The double boiler was fine, but it wasted a lot of chocolate transfering it to the bag. So the next time I was in this situation I dropped some chocolate chips in a baggie and took out a dish rag. I got the dish rag wet and rang it out, then popped the rag into the microwave for about 30 seconds. Then I took the steaming hot rag and wrapped it around the baggie. Minutes later, the chocolate was melted in the bag! Voila! And no mess!
Thursday, November 09, 2006
Chocolate Fix : Chocolate Chip Cake
If you're like me, the name of this cake alone will get you in the mood for baking! And what an easy cake this is - plus it is super duper moist. It's dusted with powdered sugar instead of being iced, so it's easy to transport when you need to bring something to a friend's house.
Chocolate Chip Cake*
1 package yellow cake mix
1 package (3.4 oz.) instant vanilla pudding
1 cup milk
1 cup vegetable oil
4 eggs
1 cup mini semisweet chocolate chips
4-5 tbsp grated German sweet chocolate (divided)
1-2 tbsp powdered sugar
In a mixing bowl, combine first 5 ingredients on low until moistened. Beat on medium for 2 minutes. Stir in chocolate chips and 3 tbsp. of the grated chocolate. Pour into a greased and floured bundt pan.
Bake at 350 for 55-65 minutes, test with a toothpick. Cool for 10 minutes then turn out the cake onto a wire rack and cool completely. Comine powdered sugar and remaining grated chocolate and sprinkle over the cake. YUM!
*Taste of Home, October/November 2002, pg. 36 - submitted by Abigail Crawford.
Chocolate Chip Cake*
1 package yellow cake mix
1 package (3.4 oz.) instant vanilla pudding
1 cup milk
1 cup vegetable oil
4 eggs
1 cup mini semisweet chocolate chips
4-5 tbsp grated German sweet chocolate (divided)
1-2 tbsp powdered sugar
In a mixing bowl, combine first 5 ingredients on low until moistened. Beat on medium for 2 minutes. Stir in chocolate chips and 3 tbsp. of the grated chocolate. Pour into a greased and floured bundt pan.
Bake at 350 for 55-65 minutes, test with a toothpick. Cool for 10 minutes then turn out the cake onto a wire rack and cool completely. Comine powdered sugar and remaining grated chocolate and sprinkle over the cake. YUM!
*Taste of Home, October/November 2002, pg. 36 - submitted by Abigail Crawford.
November 11 - December 8, 2006
Our Thanksgiving trip is in the middle of this meal plan.
11 S - Call FM Event (FBC "Country" Fair)
12 U - Potluck Dinner at Church (I'm bringing Chocolate Chip Cake)
13 M - Spicy Jamaican Jerk Chicken (BC 283), Potatoes, Carrot Sticks
14 T - Cheesy Meatball Skillet , Peas, Carrots
15 W - Church Dinner
16 R - Smothered Chicken (BC 295), Baked Potatoes, Broccoli
17 F - No Fuss Tex-Mex Rollups , Refried Beans
18 S - Grilled Chicken Quarters, Broccoli, Baked Potatoes
19 U - Pappas House Dinner (I'm bringing Eggnog Pumpkin Pie)
20 M - Black Bean Chicken Tacos, Salad
21 - 27 Thanksgiving Trip
28 T - Frozen Pizza!
29 W - Church Dinner
30 R - Spaghetti with Italian Sausage, Salad, Garlic Bread
1 F - Potstickers, Salad
2 S - Miss Stokers' Lasagna (PIE 38), Salad
3 U - L.O. Lasagna
4 M - Grilled Chicken, Creamy Orzo, Carrot Sticks
5 T - L.O. Spaghetti
6 W - Church Dinner
7 R - L.O. Potstickers, Carrots and Celery Amandine
8 F - Chipotle Cashew Chicken, Rice, Broccoli
(The link for Eggnog Pumpkin Pie requires a login, if you would like the recipe and don't have a login at Taste of Home, please leave a comment and I will get the recipe for you.)
11 S - Call FM Event (FBC "Country" Fair)
12 U - Potluck Dinner at Church (I'm bringing Chocolate Chip Cake)
13 M - Spicy Jamaican Jerk Chicken (BC 283), Potatoes, Carrot Sticks
14 T - Cheesy Meatball Skillet , Peas, Carrots
15 W - Church Dinner
16 R - Smothered Chicken (BC 295), Baked Potatoes, Broccoli
17 F - No Fuss Tex-Mex Rollups , Refried Beans
18 S - Grilled Chicken Quarters, Broccoli, Baked Potatoes
19 U - Pappas House Dinner (I'm bringing Eggnog Pumpkin Pie)
20 M - Black Bean Chicken Tacos, Salad
21 - 27 Thanksgiving Trip
28 T - Frozen Pizza!
29 W - Church Dinner
30 R - Spaghetti with Italian Sausage, Salad, Garlic Bread
1 F - Potstickers, Salad
2 S - Miss Stokers' Lasagna (PIE 38), Salad
3 U - L.O. Lasagna
4 M - Grilled Chicken, Creamy Orzo, Carrot Sticks
5 T - L.O. Spaghetti
6 W - Church Dinner
7 R - L.O. Potstickers, Carrots and Celery Amandine
8 F - Chipotle Cashew Chicken, Rice, Broccoli
(The link for Eggnog Pumpkin Pie requires a login, if you would like the recipe and don't have a login at Taste of Home, please leave a comment and I will get the recipe for you.)
Monday, November 06, 2006
Cooking Methods : Foil Packet Dinners
Cooking with foil packets is a clean and healthy way to cook. That said, it won't work for every meal, I think pork chops and steak need a little direct heat to give them some color and taste, but using chicken breast you can vary this method in a thousand ways.
To cook with a foil packet, work in layers. From the bottom up:
A big piece of aluminum foil (roughly a 15-18 in. sheet).
Rice right in the middle, but not too close to the sides, think a rectagle about 3 in. by 5 in. with the 3 in. side parallel to the long side of the foil.
A raw chicken breast
Dry seasonings
Sauce or Salad Dressing
Choose two chopped veggies
Shredded cheese
Fold up the long ends of the foil to make a tent over the mound of food. Crimp the foil so that it is sealed, then crimp the ends. Put the packet on a cookie sheet and bake at 400 deg. for 25-30 minutes.
When it's finished, just transfer the packet to a plate and pierce the foil a few times to release steam (away from your face, it's hot!)
Here's how I like to make foil packets, but be creative!
When I boil the rice water I add a chicken boillion cube. On top of the chicken breast I sprinkle ground cumin and cayenne pepper and drizzle on ranch dressing. I top it with broccoli florets and diced pepper (red, green, orange, whatevers handy). Finally, I love colby jack cheese.
Wouldn't it be easy to replace the dressing with spaghetti sauce and use mozarella - almost like chicken parmesan. Or you could use jasmine rice, teriyaki sauce, and snow peas for a sort of Asian packet. That's why this recipe is more of a method than a meal.
To cook with a foil packet, work in layers. From the bottom up:
A big piece of aluminum foil (roughly a 15-18 in. sheet).
Rice right in the middle, but not too close to the sides, think a rectagle about 3 in. by 5 in. with the 3 in. side parallel to the long side of the foil.
A raw chicken breast
Dry seasonings
Sauce or Salad Dressing
Choose two chopped veggies
Shredded cheese
Fold up the long ends of the foil to make a tent over the mound of food. Crimp the foil so that it is sealed, then crimp the ends. Put the packet on a cookie sheet and bake at 400 deg. for 25-30 minutes.
When it's finished, just transfer the packet to a plate and pierce the foil a few times to release steam (away from your face, it's hot!)
Here's how I like to make foil packets, but be creative!
When I boil the rice water I add a chicken boillion cube. On top of the chicken breast I sprinkle ground cumin and cayenne pepper and drizzle on ranch dressing. I top it with broccoli florets and diced pepper (red, green, orange, whatevers handy). Finally, I love colby jack cheese.
Wouldn't it be easy to replace the dressing with spaghetti sauce and use mozarella - almost like chicken parmesan. Or you could use jasmine rice, teriyaki sauce, and snow peas for a sort of Asian packet. That's why this recipe is more of a method than a meal.
Wednesday, November 01, 2006
Comfort Food : Prairie Land Pot Roast
Pot Roast is such a forgiving dish. It's been said that it's impossible to overcook it, plus it's easy and cheap. The perfect meal for the novice cook.
Although there are many varieties, I like this version...
Prairie Land Pot Roast*
1 boneless beef chuck roast (or any big hunk of beef, bone or no bone, it won't matter once this thing's done)
1/2 tsp salt
1/4 tsp ground black pepper
1 8 oz. bottle Catalina dressing (divided)
2 large onions, sliced
2 lb Yukon Gold potatoes
1 lb carrots, peepled, cut into 1 inch pieces
2 tbsp chopped parsley
Season both sides of beef with salt and pepper, brown in a big pot or dutch oven on both sides with 1/4 cup of the Catalina dressing. Add onions, stir to brown.
Add remaining dressing and vegetables and enough water to come 3/4 of the up the meat. Bring to a boil; cover. Reduce heat to low. Simmer at least 2 hours or until meat and veggies are tender.
Slice up the meat, sprinkle with parsley, enjoy! Serves about 8 - or 2 people for almost a week!
(Alternately you could throw everything in a crock pot after browning the meat, set on low for about 8 hours.)
* Mary Smith, Kraft Food and Family, Fall 2005, pg. 64.
Although there are many varieties, I like this version...
Prairie Land Pot Roast*
1 boneless beef chuck roast (or any big hunk of beef, bone or no bone, it won't matter once this thing's done)
1/2 tsp salt
1/4 tsp ground black pepper
1 8 oz. bottle Catalina dressing (divided)
2 large onions, sliced
2 lb Yukon Gold potatoes
1 lb carrots, peepled, cut into 1 inch pieces
2 tbsp chopped parsley
Season both sides of beef with salt and pepper, brown in a big pot or dutch oven on both sides with 1/4 cup of the Catalina dressing. Add onions, stir to brown.
Add remaining dressing and vegetables and enough water to come 3/4 of the up the meat. Bring to a boil; cover. Reduce heat to low. Simmer at least 2 hours or until meat and veggies are tender.
Slice up the meat, sprinkle with parsley, enjoy! Serves about 8 - or 2 people for almost a week!
(Alternately you could throw everything in a crock pot after browning the meat, set on low for about 8 hours.)
* Mary Smith, Kraft Food and Family, Fall 2005, pg. 64.
Saturday, October 28, 2006
On the Side : Garlic Bread to Write Home About
I wasn't expecting rave reviews about something as second fiddle as garlic bread, but last night at a house party I prepared this easy (and really cheap) garlic bread that got noticed!
What you need:
What you need:
- 1 loaf (or however many loaves you need) of french bread fresh from the bakery
- a baking sheet
- a few garlic cloves, peeled
- some olive oil in a shallow bowl
- a basting brush
- salt
- pepper
- arrange your oven so that the top rack is 6 inches below the broiler
- cut the bread diagonally (this matters) in 3/4 inch slices
- place bread on baking sheet and broil for 2 minutes on the first side, flip the bread over and broil another 1 to 1 1/2 minutes (watch it so it doesn't burn)
- cut a garlic clove in half (it works best with really big cloves) and rub the inside of the clove all over the bread
- brush each slice with olive oil
- sprinkle each slice with salt and pepper
- eat it...before someone else does
If you really like garlic-y garlic bread, this is the way to do it. I didn't expect rubbing a little raw garlic on hot bread would do much, but it really left its mark!
We also had some super yummy italian meatballs, and I will get the recipe and post it as well.
October 28 - November 10, 2006
I'm a little behind on meal plans! Here's what's cooking...
28 S – Chicken and Dumplings, Mixed Veggies
29 U – Frozen Pizza
30 M – Salmon Casserole , Mashed Potatoes
31 T – Call FM Event (Harvest Festival)
1 W – church dinner
2 R – Grilled Chicken Quarters, Scalloped Corn, Green Peas
3 F – Chicken Foil Packets
4 S – Call FM Event (UMC "Country" Fair)
5 U – Hot Wings, Sweet Potato Fries
6 M - Pork Loin with Potatoes, Broccoli, Carrots
7 T – BBQ Pork Sandwiches, Mac & Cheese, Baked Beans
8 W – church dinner
9 R – Hamburgers, Tater Tots, Carrots, Pickles, Olives
10 F – Tortellini Sausage Alfredo, Salad
In all honesty, I'm not using the recipes linked to the Salmon or the Corn, but I think they are somewhat generic recipes. If you happen to use one of those recipes and they happen to be spectacular, I'd like to know about it!
Pork Loin with Potatoes - sounds yummy doesn't it! It did to me too until I started pricing out the pork loin at the grocery store! Eating on a budget demands that you get a little creative. I'm going to substitute pork shoulder, which is still good and the leftovers will make yummy BBQ pork sandwiches.
28 S – Chicken and Dumplings, Mixed Veggies
29 U – Frozen Pizza
30 M – Salmon Casserole , Mashed Potatoes
31 T – Call FM Event (Harvest Festival)
1 W – church dinner
2 R – Grilled Chicken Quarters, Scalloped Corn, Green Peas
3 F – Chicken Foil Packets
4 S – Call FM Event (UMC "Country" Fair)
5 U – Hot Wings, Sweet Potato Fries
6 M - Pork Loin with Potatoes, Broccoli, Carrots
7 T – BBQ Pork Sandwiches, Mac & Cheese, Baked Beans
8 W – church dinner
9 R – Hamburgers, Tater Tots, Carrots, Pickles, Olives
10 F – Tortellini Sausage Alfredo, Salad
In all honesty, I'm not using the recipes linked to the Salmon or the Corn, but I think they are somewhat generic recipes. If you happen to use one of those recipes and they happen to be spectacular, I'd like to know about it!
Pork Loin with Potatoes - sounds yummy doesn't it! It did to me too until I started pricing out the pork loin at the grocery store! Eating on a budget demands that you get a little creative. I'm going to substitute pork shoulder, which is still good and the leftovers will make yummy BBQ pork sandwiches.
Wednesday, October 18, 2006
Soups On: Tortellini Soup
Words that describe this dish? Cheap, Easy, Tasty
Tortellini Soup*
1/2 large sweet red pepper, chopped
1/2 cup diced carrots (8 baby carrots or 2 medium carrots)
2 garlic cloves, diced (or 1/4 tsp garlic powder)
4 cups chicken broth
9 oz fresh, frozen, or dry cheese tortellini
3 cups baby spinach (1/2 a bag) with stems removed
Saute pepper and carrots in a large pot coated with cooking spray for 4 minutes, add garlic saute 1 more minute. Add chicken broth and boil (gently) 5 minutes. Add tortellini and cook until tender. Remove from heat, add spinach and stir until it is wilted. Serve with crusty french bread.
*Parents Magazine, March 2006, pg. 164
Tortellini Soup*
1/2 large sweet red pepper, chopped
1/2 cup diced carrots (8 baby carrots or 2 medium carrots)
2 garlic cloves, diced (or 1/4 tsp garlic powder)
4 cups chicken broth
9 oz fresh, frozen, or dry cheese tortellini
3 cups baby spinach (1/2 a bag) with stems removed
Saute pepper and carrots in a large pot coated with cooking spray for 4 minutes, add garlic saute 1 more minute. Add chicken broth and boil (gently) 5 minutes. Add tortellini and cook until tender. Remove from heat, add spinach and stir until it is wilted. Serve with crusty french bread.
*Parents Magazine, March 2006, pg. 164
Thursday, September 28, 2006
September 30-October 13, 2006
30 S – Roast Chicken, Biscuits, Carrots, Green Beans
1 U – Black Bean Chicken Tacos, Mexican Couscous
2 M – Pasta with Pesto and Sausage, Salad, Garlic Bread
3 T – BBQ Steak with Dale Seasoning, Mac and Cheese, Green Peas
4 W – church dinner
5 R – Spaghetti, Garlic Bread, Carrot Sticks
6 F – Teriyaki Chicken, Jasmine Rice, Carrots
7 S – Beef Fajitas, Grilled Veggies, Refried Beans
8 U – L.O. Spaghetti, Garlic Bread, Carrot Sticks
9 M - Hot Wings, Sweet Potato Fries
10 T – Corn Dogs
11 W – church dinner
12 R – Eat with Family
13 F – "Ethnic" Food
No links this week. All this food is the sort of stuff you don't need a recipe for - except the Mexican Couscous and I got that recipe from a grocery store flyer. If you would like the recipe, please leave a comment and I will be happy to provide it.
The first two meals on this list are a combination meal called Rubber Chicken (scroll to the bottom of the page from this link). Basically you roast a whole chicken one day, serve it with a multitude of side dishes and pick off all the left over chicken for a 2nd chicken dish the next night. If one chicken won't feed your family, you might do the same thing with 2 chickens.
I'll be out of town after the 9th, so the 9th and 10th are "Bachelor Foods" Rob really likes! (He eats the Sweet Potato fries with italian dressing.) He'll be joining us on Thursday night at my parents house.
Friday night we're going out with my family for real country food - a bonafide fish farm in Leola, Arkansas - Dorey's Catfish Resturant. This place is located in the middle of nowhere (if I remember correctly, directions include "Turn off the Paved Road..."), but is a local smash-hit. It is packed out regularly and has real South Arkansas food. They even have a pet deer. I classified it as "Ethnic Food" - celebrate your own heritage by going out to a resturant that celebrates food the way your grandma would make it.
1 U – Black Bean Chicken Tacos, Mexican Couscous
2 M – Pasta with Pesto and Sausage, Salad, Garlic Bread
3 T – BBQ Steak with Dale Seasoning, Mac and Cheese, Green Peas
4 W – church dinner
5 R – Spaghetti, Garlic Bread, Carrot Sticks
6 F – Teriyaki Chicken, Jasmine Rice, Carrots
7 S – Beef Fajitas, Grilled Veggies, Refried Beans
8 U – L.O. Spaghetti, Garlic Bread, Carrot Sticks
9 M - Hot Wings, Sweet Potato Fries
10 T – Corn Dogs
11 W – church dinner
12 R – Eat with Family
13 F – "Ethnic" Food
No links this week. All this food is the sort of stuff you don't need a recipe for - except the Mexican Couscous and I got that recipe from a grocery store flyer. If you would like the recipe, please leave a comment and I will be happy to provide it.
The first two meals on this list are a combination meal called Rubber Chicken (scroll to the bottom of the page from this link). Basically you roast a whole chicken one day, serve it with a multitude of side dishes and pick off all the left over chicken for a 2nd chicken dish the next night. If one chicken won't feed your family, you might do the same thing with 2 chickens.
I'll be out of town after the 9th, so the 9th and 10th are "Bachelor Foods" Rob really likes! (He eats the Sweet Potato fries with italian dressing.) He'll be joining us on Thursday night at my parents house.
Friday night we're going out with my family for real country food - a bonafide fish farm in Leola, Arkansas - Dorey's Catfish Resturant. This place is located in the middle of nowhere (if I remember correctly, directions include "Turn off the Paved Road..."), but is a local smash-hit. It is packed out regularly and has real South Arkansas food. They even have a pet deer. I classified it as "Ethnic Food" - celebrate your own heritage by going out to a resturant that celebrates food the way your grandma would make it.
Tuesday, September 19, 2006
Hold the Food Coloring
Looking for a unique party game? Try, guess the secret icing igredient! What brings the green to the party in this turtle cake? Avocado!
Avocado has many applications beyond guacamole. And if you think you don't like the chunky green stuff, think of this - it has all the funky flavor of a butter bean, the taste is so mild that it can really only contribute texture and color. Need to ice a cake golf course green? Either buy two big bottles of food dye and start squirting or try this easy recipe:
Avocado Buttercream Icing *
2 small to medium avocados - diced
2 teaspoons freshly squeeze lemon juice
1 lb sifted powdered sugar
1/2 teaspoon lemon extract
Combine avocado and lemon juice in a mixing bowl and mix on medium speed for about 3 minutes. Slowly add the sugar until completely combined. Add extract and mix well. Icing will be sticky. If it's too thick add a little milk until you get the consistency you need.
The taste is lemony and not too sweet. It's not suitable for decorating, just icing the cake. Be sure to not cut the avocados until right before you are ready to make the icing. The avocado will turn brown unless it is combined with lemon juice.
*Alton Brown, Good Eats, Food Network, as posted on www.foodtv.com
Avocado has many applications beyond guacamole. And if you think you don't like the chunky green stuff, think of this - it has all the funky flavor of a butter bean, the taste is so mild that it can really only contribute texture and color. Need to ice a cake golf course green? Either buy two big bottles of food dye and start squirting or try this easy recipe:
Avocado Buttercream Icing *
2 small to medium avocados - diced
2 teaspoons freshly squeeze lemon juice
1 lb sifted powdered sugar
1/2 teaspoon lemon extract
Combine avocado and lemon juice in a mixing bowl and mix on medium speed for about 3 minutes. Slowly add the sugar until completely combined. Add extract and mix well. Icing will be sticky. If it's too thick add a little milk until you get the consistency you need.
The taste is lemony and not too sweet. It's not suitable for decorating, just icing the cake. Be sure to not cut the avocados until right before you are ready to make the icing. The avocado will turn brown unless it is combined with lemon juice.
*Alton Brown, Good Eats, Food Network, as posted on www.foodtv.com
Thursday, September 14, 2006
The Skinny on Fat
Fat in foods is bad right? Well not always. A few years ago the battle was between saturated and unsaturated fats, now the drum beats loudest against trans-fats, but what's what and how do you know the difference? It's easy:
Unsaturated fats are fats that are liquid at room temperature - for example olive oil is an unsaturated fat.
Saturated fats are fats that are solid at room temperature - butter is a saturated fat.
Trans-fats are unsaturated fats that have been chemically changed so that they are solid at room temperature - shortening, for example, is a trans-fat. The trans-fat you hear a lot of ire towards is partially-hydrogenated soy-bean oil - if an ingredient list of a packaged food includes this trans-fat, it means that regular vegetable oil was chemically changed to a solid before being added so that the product would have a longer shelf life. Trans-fats are a little tricky. Margarine is an unsaturated fat - because it is made with vegetable oils, but it is solid, so it is a trans-fat.
We don't have to run scared from all fats. Our bodies need some fat. I think it helps to know how they work so that you know when you can use a healthier fat (like olive oil) in place of a less healthy fat. Sometimes only butter will do to achieve the results you want. Different fats melt at different temperatures and speeds. Shortening makes for a tender cookie, but butter adds taste. Mixing the two can give you both postive attributes. When frying using different kinds of fats can affect cooking speed because some fats can get hotter than others without burning.
Unsaturated fats are fats that are liquid at room temperature - for example olive oil is an unsaturated fat.
Saturated fats are fats that are solid at room temperature - butter is a saturated fat.
Trans-fats are unsaturated fats that have been chemically changed so that they are solid at room temperature - shortening, for example, is a trans-fat. The trans-fat you hear a lot of ire towards is partially-hydrogenated soy-bean oil - if an ingredient list of a packaged food includes this trans-fat, it means that regular vegetable oil was chemically changed to a solid before being added so that the product would have a longer shelf life. Trans-fats are a little tricky. Margarine is an unsaturated fat - because it is made with vegetable oils, but it is solid, so it is a trans-fat.
We don't have to run scared from all fats. Our bodies need some fat. I think it helps to know how they work so that you know when you can use a healthier fat (like olive oil) in place of a less healthy fat. Sometimes only butter will do to achieve the results you want. Different fats melt at different temperatures and speeds. Shortening makes for a tender cookie, but butter adds taste. Mixing the two can give you both postive attributes. When frying using different kinds of fats can affect cooking speed because some fats can get hotter than others without burning.
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