We are going to a friend's house for the Superbowl tonight. I am bringing meatballs, crudité tray with spinach dip, rice crispy treats and red velvet cupcakes. We also made some Mango Vodka slushy drinks. (Thank you for the mix Deb!)
The meatballs are pretty darn easy, pre-cooked and frozen, you re-heat them in the microwave and then put them in your favorite sauce. My favorite meatball sauce is, I swear I am not making this up, a mixture of grape jelly and ketchup. I think my grandmother taught me to make it. If you are reheating your meatballs in the crockpot you simply add enough jelly and ketchup to the pot so that when it melts you have sauce. I got home late today from shopping so no crockpot for me. I melted them together on the stove top in a pan. The funny thing is my ketchup and grape jelly are ORGANIC. Love it! Betty Crocker meets Alice Waters!
The spinach dip is also kind of funny. I didn't have any sour cream to make the dip so I subbed in 16 oz. of Stonyfield Organic plain yogurt, 1 C of Hellman's Olive Oil mayo, and a package of Knorr vegetable soup/dip mix. I had the 3 scallions the recipe called for but I didn't have any frozen chopped spinach. I subbed in some gorgeous organic baby spinach, steamed and chopped and well-drained. So since we are eating the dip with carrots, bell pepper strips, celery and cherry tomatoes... I think I made something healthy for the Superbowl feast!
Today at church was the annual Souper Bowl of Caring food drive led by our local Boy Scouts troop. It is a nationwide effort to "tackle hunger" in America. You can get involved in a local chapter by following the instructions in the link. Superbowl Sunday is the 2nd biggest feast day in America right behind Thanksgiving. If you can please share some of your food and good fortune with the less fortunate.
Sunday, February 6, 2011
Saturday, February 5, 2011
Sorry Saturday!
I didn't make any food at all today and it was awesome. My husband made breakfast for everyone, and I shuttled the girls to dance class and then to the park to play. On his way back from a morning meeting at church my husband stopped and picked up subs for everyone, and then my in-laws came into town (they live 6 hours away) and we went to dinner.
IT WAS AWESOME.
We even went out for ice cream afterward.
I have now used up 2 of my 14 days, 12 more skip days to go this year! But I am back on the dinner train tomorrow as I make some YUMMY food for Super Bowl Sunday. I hope you all have a wonderful weekend!
IT WAS AWESOME.
We even went out for ice cream afterward.
I have now used up 2 of my 14 days, 12 more skip days to go this year! But I am back on the dinner train tomorrow as I make some YUMMY food for Super Bowl Sunday. I hope you all have a wonderful weekend!
Friday, February 4, 2011
Fish Friday: Scallops and Pasta
I had a meeting on another island south of us tonight, and I was supposed to be there at 6 and bring my cookie cutters. I made about 4 dozen chocolate cookies shaped like footballs while we discussed upcoming events at our church and how to get more involvement. On the upside I really liked all the women I was talking to and on the REALLY, REALLY upside, I am Roman Catholic so wine was served and enjoyed.
Before I left home however I made scallops and warmed up my leftover Long Life Noodles.
Scallops are awesome, so easy to cook, so easy to thaw, they take about 3 minutes to prepare. Run some frozen scallops under running water for maybe a minute. Pat dry, season with sea salt and fresh ground pepper. Melt some butter in a pan and add some olive oil, turn the heat up to medium high and place the scallops one by one, not touching, in the pan in a clockwise pattern. Set the time for 90 seconds and then flip the scallops one by one starting with the same clockwise pattern and let them cook another 90 seconds. They should get a really good sear on both sides and be somewhat translucent in the middle. Do not over cook as they will taste like seafood flavored bubble-gum.
My husband turned the heat up too high using my fabulous 100 year old wrought iron skillet, this thing will conduct and retain some damn heat. The scallops nearly burst into flame, and streams of smoke from the oil and butter drove us from our home. The scallops did not burn but the smoke was so intense from the oil that we had to open all of the door and windows and fans to air the place out. That was how he learned that not all pans are created equal. If you are cooking in a iron skillet or a copper clad heavy duty pan you should not turn the heat up all the way. If you have an anodized aluminum or inexpensive stainless steel pan you may need to get the heat higher on the burner. Your mileage may vary.
Before I left home however I made scallops and warmed up my leftover Long Life Noodles.
Scallops are awesome, so easy to cook, so easy to thaw, they take about 3 minutes to prepare. Run some frozen scallops under running water for maybe a minute. Pat dry, season with sea salt and fresh ground pepper. Melt some butter in a pan and add some olive oil, turn the heat up to medium high and place the scallops one by one, not touching, in the pan in a clockwise pattern. Set the time for 90 seconds and then flip the scallops one by one starting with the same clockwise pattern and let them cook another 90 seconds. They should get a really good sear on both sides and be somewhat translucent in the middle. Do not over cook as they will taste like seafood flavored bubble-gum.
My husband turned the heat up too high using my fabulous 100 year old wrought iron skillet, this thing will conduct and retain some damn heat. The scallops nearly burst into flame, and streams of smoke from the oil and butter drove us from our home. The scallops did not burn but the smoke was so intense from the oil that we had to open all of the door and windows and fans to air the place out. That was how he learned that not all pans are created equal. If you are cooking in a iron skillet or a copper clad heavy duty pan you should not turn the heat up all the way. If you have an anodized aluminum or inexpensive stainless steel pan you may need to get the heat higher on the burner. Your mileage may vary.
Thursday, February 3, 2011
Happy Chinese New Year
So, I bought some wonton wrappers at the store today, plus some scallions and ginger and 1.85 pounds of ground pork. When I got home I realized the recipe only called for a pound of pork, whoops! I just cut the package in half, added a good handful of sliced purple cabbage, (that's what I had on hand). I also minced 2 scallions, added a half teaspoon of ground ginger, 1 TB of white wine and 1 tsp of corn starch. When you are making cabbage I find it always works better if you lightly salt it and put it in a colander to drain for awhile. At least 20 minutes or so will help it discharge some of the water and keep things crisp. I even wrung the cabbage out in some paper towels to really get it dry. I mixed all of the ingredients together and then took a tiny portion scoop and put about a teaspoon of filling in the middle of a wonton wrapper; to seal it simply wet your finger with water and push two sides together and really pinch them to seal. I made a little rectangle shape and then folded down the top two corner and sealed them. There are approximately a million videos on Youtube and Google that will show you a lot of ways to seal your wrappers, but the main thing is to make sure the edges are really sealed tightly. I steamed 2 dozen of them in a steamer basket over boiling water on the stove for about 6 minutes and then I fried them lightly in oil for about another 2 minutes.
The main discovery here was that I have found a way to get the kids to eat cabbage! They tore into these dumplings as soon as they were cool enough to eat.
As the dumplings were being eaten I boiled some spaghetti noodles to be my "long life noodles" and set them aside. The long unbroken noodles are meant to symbolize a long healthy life! So I took my cue from that and sliced a bunch of vegetables into long thin strips. I cut up bell pepper, carrots, purple cabbage, scallions, and some cauliflower. I sauteed them in oil and seasoned them with salt and pepper and a about a half teaspoon of ground ginger. I made a slurry of corn starch and soy sauce and sizzled it all together, When the veggies were done I added half the noodles to the to the pan and tossed the veggies and noodles together. A few more dashes of soy sauce and my long life noodles were done!
Happy Chinese New Year to you all!
Wednesday, February 2, 2011
For Pete's Steak!
Today was a busy day, I have what seems to be an infinite amount of laundry to do. I think we need to go through all of our clothes and get rid of some, because for serious, there are like 15 loads of laundry that need doing and I am NOT out of underwear. I think, clearly, I have too many clothes. Also I got into researching some authentic dishes for Chinese New Year tomorrow and my mind was not on planning for tonight.
I made some Salisbury Steak, mix 1 pound of ground beef with minced onion, garlic, parsley, a wee bit of oatmeal, and 1 egg. Mix together well and separate into 4-5 patties. I put mine in a pan and browned them, then put them in another pan in the oven to finish cooking. Meanwhile I deglazed the frying pan with a bit of red wine and scraped up all of the nice brown flavorful bits on the bottom. Then I whisked in some flour and got sort of a roux going, after that I added a few shakes of worcestershire sauce and then thinned the roux out with some vegetable broth. I cooked it until it started to thicken, then I poured the sauce over the steaks in the oven and let them cook at 300 while I mashed the potatoes and steamed the broccoli.
This is only the second time that I have ever made salisbury steak and my Mom only made it once in a great while. I really have fond memories of salisbury steak from my elementary school cafeteria of all places! It was always served with instant mashed potatoes, mixed veggies and a big fluffy white roll. I adored it. No idea why.
Last night I made a "fondue" called Double Berry Riesling. It involved pureeing and then straining through a sieve 1 pt. of blueberries, 12 oz. of strawberries. I mixed the strained puree with 1/2 C of Riesling and 1/2 C of sugar. Then after that was heated and mixed up you add 1 1/2 tablespoons of fresh lemon juice mixed with a teaspoon of cornstarch. I am not sure it is a true fondue but it is the BEST ice cream topping I've ever had! Lovely, sweet and fruity!
I made some Salisbury Steak, mix 1 pound of ground beef with minced onion, garlic, parsley, a wee bit of oatmeal, and 1 egg. Mix together well and separate into 4-5 patties. I put mine in a pan and browned them, then put them in another pan in the oven to finish cooking. Meanwhile I deglazed the frying pan with a bit of red wine and scraped up all of the nice brown flavorful bits on the bottom. Then I whisked in some flour and got sort of a roux going, after that I added a few shakes of worcestershire sauce and then thinned the roux out with some vegetable broth. I cooked it until it started to thicken, then I poured the sauce over the steaks in the oven and let them cook at 300 while I mashed the potatoes and steamed the broccoli.
This is only the second time that I have ever made salisbury steak and my Mom only made it once in a great while. I really have fond memories of salisbury steak from my elementary school cafeteria of all places! It was always served with instant mashed potatoes, mixed veggies and a big fluffy white roll. I adored it. No idea why.
Last night I made a "fondue" called Double Berry Riesling. It involved pureeing and then straining through a sieve 1 pt. of blueberries, 12 oz. of strawberries. I mixed the strained puree with 1/2 C of Riesling and 1/2 C of sugar. Then after that was heated and mixed up you add 1 1/2 tablespoons of fresh lemon juice mixed with a teaspoon of cornstarch. I am not sure it is a true fondue but it is the BEST ice cream topping I've ever had! Lovely, sweet and fruity!
Tomorrow is Chinese New Year!
The Year of the Rabbit! I am busy today looking up recipes for chinese food. I am thinking of making some chinese dumplings by hand if I can find the wonton wrappers in the stores. Do you ever cook Chinese food? What are your favorite recipes or ingredients?
My tentative menu is:
fried rice with vegetables
chinese steamed dumplings
egg drop soup
fortune cookies
I realize this is heavily influenced by my love of take-out Chinese food, but if I can find some simple recipes for more authentic dishes, I will definitely change the menu. There was a restaurant in Orlando where I used to go with some friends and get genuine Dim Sum from the little steam carts, I would love to know how to make some steamed buns. Maybe I can find a recipe today. I think I will avoid the chicken feet though. I tried them once and they aren't my favorite part of the chicken, though I would use them in a soup stock for sure.
Anyhow, Gung Hay Fat Choy!
My tentative menu is:
fried rice with vegetables
chinese steamed dumplings
egg drop soup
fortune cookies
I realize this is heavily influenced by my love of take-out Chinese food, but if I can find some simple recipes for more authentic dishes, I will definitely change the menu. There was a restaurant in Orlando where I used to go with some friends and get genuine Dim Sum from the little steam carts, I would love to know how to make some steamed buns. Maybe I can find a recipe today. I think I will avoid the chicken feet though. I tried them once and they aren't my favorite part of the chicken, though I would use them in a soup stock for sure.
Anyhow, Gung Hay Fat Choy!
Tuesday, February 1, 2011
Chicken and Dumplings
Do you ever have a day where you need some comfort food? I have days where I could use a comfort drink and then some comfort chocolate and then maybe a nap... wait, where was I? Ah yes. Comfort food, specifically chicken and dumplings.
My great-grandmother made wonderful chicken and dumplings, I remember them fondly. She made the flat thin noodles with a lovely herby chicken broth and pieces of nearly shredded chicken. She was a terrific southern cook, and had learned the skill as a child. She learned to cook on a wood-stove with no dials or temperature markers. The downside of her years of long practie and skill was she didn't really follow a recipe. With some of her best recipes not written down or written down many many years later there are gaps in my knowledge of her techniques. Much to my chagrin I have never been able to replicate her banana bread and I have her recipe! I am sure that there must have been something she forgot to write down or tell me, or maybe I just lack her innate skill. That at least gives me the comfort that maybe in 60 years or so I can make as wonderful a banana bread as she could.
I beg of you if there is something your family loves to eat, please write it down, show your kids, show your friends. Recipes are a tangible piece of history, a way of preserving culture and memories. When I miss my gramma sometimes I make food that I know she would have liked, even if she made it differently.
My chicken and dumplings today were a cross between recipes from Paula Deen and Alton Brown. I chopped some carrots, onion, celery and garlic and seasoned them with 1 tsp. of house blend. I sauteed them in olive oil in a heavy bottomed sauce pan over medium heat. I chopped 1 pound of chicken tenderloins into chunks and started to brown them with the veggies. After the chicken and veggies had gotten nice and fragrant I added some more house blend, a bay leaf and 5 cups of water. I let that simmer on low while I made the dumpling dough. These make puffy dumplings. I basically just used Alton's dumpling technique. I scooped a half C of broth from the pot and used it to make the dumpling dough.
You put the dough into a ziploc bag with a corner snipped and squeezed them out over the simmering broth (brought back up to medium) and you cut them off in one inch chunks. Then you just put the lid back on the pot and let it all steam and simmer for about 10 minutes.
I must not have been the only one who needed comfort today. There was literally not a drop left after dinner.
My great-grandmother made wonderful chicken and dumplings, I remember them fondly. She made the flat thin noodles with a lovely herby chicken broth and pieces of nearly shredded chicken. She was a terrific southern cook, and had learned the skill as a child. She learned to cook on a wood-stove with no dials or temperature markers. The downside of her years of long practie and skill was she didn't really follow a recipe. With some of her best recipes not written down or written down many many years later there are gaps in my knowledge of her techniques. Much to my chagrin I have never been able to replicate her banana bread and I have her recipe! I am sure that there must have been something she forgot to write down or tell me, or maybe I just lack her innate skill. That at least gives me the comfort that maybe in 60 years or so I can make as wonderful a banana bread as she could.
I beg of you if there is something your family loves to eat, please write it down, show your kids, show your friends. Recipes are a tangible piece of history, a way of preserving culture and memories. When I miss my gramma sometimes I make food that I know she would have liked, even if she made it differently.
My chicken and dumplings today were a cross between recipes from Paula Deen and Alton Brown. I chopped some carrots, onion, celery and garlic and seasoned them with 1 tsp. of house blend. I sauteed them in olive oil in a heavy bottomed sauce pan over medium heat. I chopped 1 pound of chicken tenderloins into chunks and started to brown them with the veggies. After the chicken and veggies had gotten nice and fragrant I added some more house blend, a bay leaf and 5 cups of water. I let that simmer on low while I made the dumpling dough. These make puffy dumplings. I basically just used Alton's dumpling technique. I scooped a half C of broth from the pot and used it to make the dumpling dough.
You put the dough into a ziploc bag with a corner snipped and squeezed them out over the simmering broth (brought back up to medium) and you cut them off in one inch chunks. Then you just put the lid back on the pot and let it all steam and simmer for about 10 minutes.
I must not have been the only one who needed comfort today. There was literally not a drop left after dinner.
Subscribe to:
Posts (Atom)