tag:blogger.com,1999:blog-320889102024-03-13T17:41:12.546-05:00Cooking for LoveI love to cook and use food to show love. Am I the best friend to have, or what?Kristyhttp://www.blogger.com/profile/06027511879612494150noreply@blogger.comBlogger105125tag:blogger.com,1999:blog-32088910.post-15275557318068292862008-01-27T16:34:00.000-05:002008-01-27T16:49:05.541-05:00Open Pit DuckThe euphoria of Spagio Cellars and dining surrounded by thousands of wine bottles could not mask the fact that the Smoked Duck Pizza might as well be smoked, pulled pork on a crust featuring asian barbecue sauce. <br /><br />It is with great sadness that I type that sentence; although, the writer in me is quite impressed with the word choice and voice. It also is with a humbleness that can only be understood by other foodies who must admit that they were wrong; they ordered the wrong thing. In the world of competive menu orderers, this is difficult. You know who you are. You look at every aspect of the menu. You curiously wonder what the other people are getting; so that in the end, your order is the looked at with longing gazes. And you know that feeling of satisfaction, that little chair dance that your ass cheeks do, as you take a bite of the perfect choice. And with every triumphant feeling, of course the feeling of defeat is equally emotion causing. The lament is shocking. <br /><br />As I was saying, a wine store with a menu, servers, and the ability to just walk up to shelves and coolers and pull something out and drink it at a table, is a delight! With a $5 corkage fee, a normally 55 dollar bottle of wine can be had for 25. And the cheese plate accompaniments and drool-provoking dessert case makes it easy to overlook the Smoked Duck Pizza and how uninspiring it was. If a meat is smoked, I suppose it doesn't matter what it was before the 'smoking'. And so it is foolish to eat the duck, if it will just taste like pork. And thus the title, Open Pit Duck. sigh.<br /><br />But of course I recommend Spagio Cellars! Just don't get the duck pizza, no matter what other bloggers may gush about it.Kristyhttp://www.blogger.com/profile/06027511879612494150noreply@blogger.com2tag:blogger.com,1999:blog-32088910.post-34123000786702493922008-01-06T20:20:00.000-05:002008-12-09T04:15:46.436-05:00Sunday Roasts and SoupsSunday was not without explitives and sated noises. I would title this as such, but perhaps the focus would be wrong. Because honestly, this is a blog for recipes, really. The explitives were from my vegetable peeler (second-string peeler) snapping in two. Somehow, during the holidays, the first-string peeler walked out. Call it a "no bagel no bagel" walk out. Call it a thievery. Whatever it was, it is gone. <br /><br />The sated noises were caused by two things made in my new, red, Mario Batali Dutch Oven. It is so cute when novices to cooking still think that a dutch oven has to do with sheets and flatulence. That sounds like ANOTHER title for a post...but I digress. <br /><br />First item ever made in my dutch oven was vegetarian vegetable soup. I think this is fairly comparable to the ridiculous fad diet Cabbage Soup, but I love it. It is a good snack, when you crave something hot. And it is nice for lunch too. Since school starts, meaning work starts, again tomorrow, it is onto preparing for weekly lunches. <br /><br /><strong>Vegetarian Vegetable Soup</strong><br />Ingredients: <br />2 carrots, chopped<br />2 celery stalks, chopped<br />1/2 LARGE onion (or atleast mine was large) chopped<br />2 cloves garlic, chopped<br />1 zucchini squash<br />1 yellow squash<br />1 large brocoli stalk<br />2 yellow potatoes, cubed<br />1 can chopped tomatoes (14.5 ounces)<br />1/2 green cabbage head, chopped<br />water (about 6 cups, or to cover)<br />salt<br />pepper<br />bay leaf (1)<br />garlic salt (a smattering)<br />oregano (some shakes)<br /><br />In a heated and olive oiled dutch oven, cook carrot, celery, and onion. Add garlic. Then add all vegetable, except the cabbage. Be sure to season at just about every step. You'll still end up adding salt at the end. Cover with water, add seasoning that you prefer (mine were the garlic salt, oregano and bay leaf) and simmer until potatoes are soft. Add cabbage and cover for about 15 minutes. Voila! Salt if it needs it; since I didn't use chicken broth, it needed it! <br /><br />The second dish prepared, causing the MOST yummy noises, was a roast. I combined a couple recipes that I found in my Annual Cooking Light books. Sure, the website is free, but it is nice to sit down with an actual book sometimes. <br /><br />We shall name this dish: <strong>Cocoa Roast with Sweet Potatoes</strong><br />Ingredients<br />1T Unsweetened Cocoa<br />1.5t cumin<br />1.5 t coriander<br />1.5t paprika<br />1.5t chili powder<br />1.5t garlic powder<br />1.5t oregano (dried)<br />1/8t cinnamon<br />1/2 cup flour<br />3lb Round Roast, trimmed of fat and cut into 4 pieces<br />olive oil<br />1/2 large onion, largely sliced<br />4 cloves garlic<br />1 can chopped tomato (14.5 ounces)<br />1/2 cup red wine (divided)<br />1 can beef broth<br />2 T balsalmic vinegar<br />2 sweet potatoes, peeled, halved, and rough chopped (only about 8 pieces per potato)<br />2 t flour (for slurry)<br /><br />Preheat oven to 350.<br />Combine first 8 spices. Dredge meat pieces in the mixture. Remove meat, and add flour to the remaining spices. Dredge meat in flour/spice mixture. <br /><br />In Dutch Oven, heat olive oil and brown meat on each side. Remove. Add onion and garlic and cook. I used some red wine to help pick up the remnants from the browning of the meat. I added a little of the beef broth as well. Once cooked, add rest of broth, tomato, and vinegar. Add meat back to pot. Cover and cook in oven for 1 hour. After one hour, carefully remove and flip the meat in the pot. Nestle in sweet potatoes. Cover and cook another hour. <br /><br />Remove meat from the pot and set aside, about 15 minutes. At this point, I was heating water and cooking some egg noodles. Remove sweet potatoes from the sauce. Create a slurry with about 1/4 cup red wine and 2t flour. Pour into sauce to thicken, and then return potatoes. Pull apart meat, into manageable pieces and add back to pot. <br />Servings: 6ish<br /><br />And now for the PICTURES!<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6vc0J95M6gntPUMqV06isIMnVTo94IzMuTKoQOBOOgyM_0ruqW4hCsqjUZU24DZxYgMo8vXe-ckO092s3NVj1UA94x3MntSRojuEn63NMghCqVvS4y89usTvnrrfoCwBAHWeQvQ/s1600-h/Holidays+2007+006.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6vc0J95M6gntPUMqV06isIMnVTo94IzMuTKoQOBOOgyM_0ruqW4hCsqjUZU24DZxYgMo8vXe-ckO092s3NVj1UA94x3MntSRojuEn63NMghCqVvS4y89usTvnrrfoCwBAHWeQvQ/s200/Holidays+2007+006.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5152548508580356514" /></a><br />Boy doesn't this look like dog food. <br /><br />But this one...<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaiZeFuTvwHWbsViVBOaTXm_XR2KHF9ZgdBvXF3HexUKS_hm0kFLjRDRTo_8v1cpdpS5X_u2FJq9X7U2dDclFMrQfbPPClZtapnNDRmLDThkkn8pcFwNgGOTBVLcCCQ8b060qIwA/s1600-h/Holidays+2007+010.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaiZeFuTvwHWbsViVBOaTXm_XR2KHF9ZgdBvXF3HexUKS_hm0kFLjRDRTo_8v1cpdpS5X_u2FJq9X7U2dDclFMrQfbPPClZtapnNDRmLDThkkn8pcFwNgGOTBVLcCCQ8b060qIwA/s200/Holidays+2007+010.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5152549380458717618" /></a>Kristyhttp://www.blogger.com/profile/06027511879612494150noreply@blogger.com1tag:blogger.com,1999:blog-32088910.post-56994485953178913862008-01-03T13:18:00.000-05:002008-12-09T04:15:46.749-05:00Some Food Pics! and Recipes too!I am such a slacker when it comes to taking pictures of the food. I know why. I am obsessed with the food actually being HOT when I serve it. Most of my food pictures are portions AFTER I have already eaten. And as a single girl on a budget (that is my mantra for the year), I can't afford to make an extra portion for posterity. "posterity" is a fancy name for "the readers". <br /><br />Picture Numero Uno: The horror of the <strong>Red Velvet Cake Truffle</strong>. <a href="http://www.shutterfly.com/jsp/proceserv.jsp?uid=8AZNnLdu4atf&rostate=67b0de219809b1557556&co=-1&js=1199385633160&rx=304&ry=304"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 200px;" src="http://www.shutterfly.com/jsp/proceserv.jsp?uid=8AZNnLdu4atf&rostate=67b0de219809b1557556&co=-1&js=1199385633160&rx=304&ry=304" border="0" alt="" /></a>I don't recommend making them, so I will not give the recipe. <br /><br />Picture Numero Dos: <strong>New Year's Day Pork and Sauerkraut</strong>, extra kraut-y<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzKdbG0GIkryRA7DziIqfEFjDWZgSoZI66tty8vmTbkZ2F4TtwmC5wehn2l5Z7ou-nNNt4PgisFgYnYMbDWeDBW5UMh2OnEht7EOyHQgKfmOiyLkb2XDr7D9fE0CZaaTLPTWup-g/s1600-h/Holidays+2007+002.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzKdbG0GIkryRA7DziIqfEFjDWZgSoZI66tty8vmTbkZ2F4TtwmC5wehn2l5Z7ou-nNNt4PgisFgYnYMbDWeDBW5UMh2OnEht7EOyHQgKfmOiyLkb2XDr7D9fE0CZaaTLPTWup-g/s200/Holidays+2007+002.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5152006423578059122" /></a><br />Ingredients: <br />1 3-4 lb Pork Loin, sliced into 8 pieces<br />4 yellow potatoes, quartered<br />1/2 large onion, chopped<br />2 cans of saurkraut, juice included<br />4 T brown sugar<br />1 really big apple, chopped<br />shakes of caraway seeds<br />salt<br />pepper<br /><br />In crockpot, layer first can of sauerkraut, onion, and apple. Place browned, salted, and peppered, pork on top. When I cut the pork, I didn't cut all the way through, so it fans out a little in the pot. Place potatoes around the pork. Sprinkle the caraway seeds on top. Sprinkle the brown sugar on top of pork. Pour last can of sauerkraut over pork and potato. Cook on low for 6-8 hours. The pork will just fall apart. <br /><br />We liked it with all the juices. And the potato tastes like sauerkraut, which we liked too. If you want it a little sweeter and less tart, add more sugar. And you could possibly use NONE of the sauerkraut juice from ONE of the cans and be just fine. My audience for this dish wanted ALL the juice...oh and I gave it to him. "you like-a the juice?" <br /><br />Picture Numero Tres: <a href="http://recipes.sparkpeople.com/recipe-detail.asp?recipe=189669"><strong>Ham and Cheese Mini Frittatas</strong></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJBqkOGdLUxx9t7_4Wsl5DLuKgHJsT4tZSSOhWUVAT1ZkF6byGwQdD6A3ZXFuYUvKTa3l0IHv639NcNiVJEPiSophNFHjbmt-TwKx9GQzngrQ_mbFrPYo1rF65yIxIBEt-s0Xu-A/s1600-h/Holidays+2007+004.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJBqkOGdLUxx9t7_4Wsl5DLuKgHJsT4tZSSOhWUVAT1ZkF6byGwQdD6A3ZXFuYUvKTa3l0IHv639NcNiVJEPiSophNFHjbmt-TwKx9GQzngrQ_mbFrPYo1rF65yIxIBEt-s0Xu-A/s200/Holidays+2007+004.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5152549913034662338" /></a><br />Oh so good! And I put this recipe into Sparkpeople.com. It has 9 grams of fat and 170ish calories per 6 little frittatas. You could cut some of the fat out by using skim milk and egg beaters. But 9 isn't that bad, to me! And I made these with some other variations for my Christmas Party! I did a bacon and leek (awesome!) and a potatoa, red pepper, and onion. You could do WHATEVER you want for these. They rock!Kristyhttp://www.blogger.com/profile/06027511879612494150noreply@blogger.com1tag:blogger.com,1999:blog-32088910.post-31306967365481246992007-12-26T14:36:00.000-05:002007-12-26T14:50:38.685-05:00The Battle BeginsI am currently battling with my computer. Not that there is anything wrong with it; I am just WAITING for something to be wrong with it. You see, it is brand new. And new things just seem to have little bumps in the road. <br /><br />I think my computer smells my fear. It knows I am scared of it; so, it is taking advantage of my nerves and acts up just a little. At what point do you decide something is wrong. Or at what point do you decide, Oh this is what it is supposed to do?! <br /><br />So in the mean time, I hosted one of the biggest events EVER this last weekend and I took ZERO pictures. The amount of cursing in my head about this huge mistake is deafening. I am really mad. I took a couple pictures of the prep work. Okay, only two pictures of the prep work and it was of my red stained hand after rolling Red Velvet Cake Truffles. Woopity Doo! <br /><br />I hosted the meeting of my parents and my "person's" parents. It was a Saturday night. It was an appetizer type party. There was lots of drinking. The appetizers came out in waves. <br /><br />The first wave (all recipes will follow): <br />Rosemary Cashews (a fortuitous gift from a student)<br />Mini Frittata three ways: bacon and leek, ham and swiss, and potato, onion and red pepper<br />Cocktail Shrimp<br />A trio of dips: <a href="http://cookingforlove.blogspot.com/search/label/Mexican">Salsa </a>(my standard recipe), black bean (my standard recipe), and hummus (store bought)<br />Carmelized Onion and Butternut Squash Purses<br /><br /><br />The second wave:<br />Porcini Mushroom Fondue<br />Chicken Skewers<br /><br />The third wave: <br />Mini twice baked potatoes (My dad called this "a good pill")<br />NY Strip Cheesesteaks on french bread slices<br /><br />Desserts: <br />Red Velvet Cake Truffles<br />Carrot Cake Truffles...for both truffles, I would not make them again. Just too much!<br />Pecan Pie Cookies<br />Raspberry Thumbprint Cookies<br />Bailey's Whip Cream in Chocolate Cordial glasses (they looked like little thimbles)<br /><br />Drinks: <br />Beer<br />an Albarino for the white wine<br />a french Pinot Noir (Klingenfus, awesome!)<br />Spanish Cava, Rose'...When I brought this out, the "person's" mother thought there was a big announcement. Clearly she needs to learn that sparkling wine should totally be an ALL THE TIME drink!Kristyhttp://www.blogger.com/profile/06027511879612494150noreply@blogger.com0tag:blogger.com,1999:blog-32088910.post-53272324037882827242007-12-13T12:24:00.001-05:002008-12-09T04:15:46.942-05:00Sweet Potato Gnocchi with Maple Mustard Cream Sauce<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghSTwXHmLIJK2lJJa6IlVHICvmxDVjJIN-2ls6GZeOT0zHGo09PYktCfliohjbRUaSpsYonbyw9eMOdAqJPxBOuk_yhDik1tFMUCxUsymQZonhLxu22QGdm97W2aGhUC6lHopXOg/s1600-h/Picture+056.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghSTwXHmLIJK2lJJa6IlVHICvmxDVjJIN-2ls6GZeOT0zHGo09PYktCfliohjbRUaSpsYonbyw9eMOdAqJPxBOuk_yhDik1tFMUCxUsymQZonhLxu22QGdm97W2aGhUC6lHopXOg/s200/Picture+056.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5143512279614580194" /></a><br />The sweet potato gnocchi (SPG) was supposed to be my signature dish. It is unique and something not many people would go through the pains of making. Honestly, gnocchi making is pretty fun! And it is so reassuring to know that restaurants who make their own gnocchi, fresh, DON'T do the crazy fork markings. I still do though. It is a cute personal touch. Literally, every gnocchi gets personally TOUCHED! <br /><br />The recipe that I use makes a POOP TON of gnocchi. And the gnocchi I cooked last night had been frozen, thawed in the fridge, and then rolled last night. So if you freeze the dough, it will still come out as if you didn't. When you freeze the dough, I recommend freezing it in about the size of a bratwurst, wrapped in parchment paper. When thawed, they probably need some flour added. <br /><br />This recipe is from epicurious, and I think it is the same as the one I have. But I got mine from another website. <br /><strong>Sweet Potato Gnocchi in Sage Brown Butter</strong>:<br />2 1-pound red-skinned sweet potatoes (yams), rinsed, patted dry, pierced all over with fork<br /><br />1 12-ounce container fresh ricotta cheese, drained in sieve 2 hours 1 cup finely grated Parmesan cheese (about 3 ounces)<br />2 tablespoons (packed) golden brown sugar<br />2 teaspoons plus 2 tablespoons salt<br />1/2 teaspoon freshly ground nutmeg<br />2 3/4 cups (about) all purpose flour<br />1 cup (2 sticks) unsalted butter<br />6 tablespoons chopped fresh sage plus whole leaves for garnish <br /><br />Line large baking sheet with parchment paper. Place sweet potatoes on plate; microwave on high until tender, about 5 minutes per side. Cut in half and cool. Scrape sweet potato flesh into medium bowl and mash; transfer 3 cups to large bowl. Add ricotta cheese; blend well. Add Parmesan cheese, brown sugar, 2 teaspoons salt, and nutmeg; mash to blend. Mix in flour, about 1/2 cup at a time, until soft dough forms. <br /><br />Turn dough out onto floured surface; divide into 6 equal pieces <strong>(two pieces will create two servings, freeze the remaining). </strong>Rolling between palms and floured work surface, form each piece into 20-inch-long rope (about 1 inch in diameter), sprinkling with flour as needed if sticky. Cut each rope into 20 pieces. Roll each piece over tines of fork to indent. Transfer to baking sheet.<br /><br />Bring large pot of water to boil; add 2 tablespoons salt and return to boil. Working in batches, boil gnocchi until tender <strong>(uh when they float, they are done), </strong>5 to 6 minutes. Transfer gnocchi to clean rimmed baking sheet. Cool completely. (Can be made 4 hours ahead. Let stand at room temperature.)<br /><br />Preheat oven to 300°F. Melt butter in heavy large saucepan over medium-high heat. Cook until butter solids are brown and have toasty aroma, swirling pan occasionally, about 5 minutes.<br /><br />Add chopped sage (mixture will bubble up). Turn off heat. Season sage butter generously with salt and pepper.<br /><br />Transfer half of sage butter to large skillet set over medium-high heat. Add half of gnocchi. Sauté until gnocchi are heated through, about 6 minutes. Empty skillet onto rimmed baking sheet; place in oven to keep warm. Repeat with remaining sage butter and gnocchi. <strong>(This seems entirely too high maintenance...just toss and go!)</strong><br /><br />Last night, I served these with <a href="http://cookingforlove.blogspot.com/2006/11/oh-deliciousness-of-last-nights-dinner.html">Pork and a Maple Mustard Sauce</a> (featured in a previous blog entry). This sauce actually went GREAT with the gnocchis! SO I took a picture of the gnocchi atop the sauce. A really nice and different way to eat them. And who doesn't love sweet potato with some maple syrup??Kristyhttp://www.blogger.com/profile/06027511879612494150noreply@blogger.com0tag:blogger.com,1999:blog-32088910.post-7194769277550344602007-12-11T08:21:00.000-05:002008-12-09T04:15:47.384-05:00Who's Ready for a new Apron??These aren't your grammies aprons! I think Paris might call them, "hot." <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSp74pcP6wq14vERV_w-m0MYMuB1dvrl7GTNQG3va7RvDXunb5D2aof5v2YOALObdn7n1dGK3qURleNgK78U8KrjPWog72ou3BBMKOAeSyo7kvtJ0KOHLlw4XsSJ1g2Vt8JIZrCw/s1600-h/Picture+053cut.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSp74pcP6wq14vERV_w-m0MYMuB1dvrl7GTNQG3va7RvDXunb5D2aof5v2YOALObdn7n1dGK3qURleNgK78U8KrjPWog72ou3BBMKOAeSyo7kvtJ0KOHLlw4XsSJ1g2Vt8JIZrCw/s320/Picture+053cut.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5142708274621670866" /></a><br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAII0wBL4Dda4-q7Sfc0JioITMJDeeaNH4uc16D7ZrERuSM_fMvqrSJqRgDJHKrmoYHRC-7twEPuBWbhsEGSXc0qPQvvgbi181u6nCijptTsBbaMP86eNtsAMl_af8SAlXLxaZHQ/s1600-h/Picture+046.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAII0wBL4Dda4-q7Sfc0JioITMJDeeaNH4uc16D7ZrERuSM_fMvqrSJqRgDJHKrmoYHRC-7twEPuBWbhsEGSXc0qPQvvgbi181u6nCijptTsBbaMP86eNtsAMl_af8SAlXLxaZHQ/s320/Picture+046.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5142705641806718370" /></a><br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsJ3iQc5pRHLnc7j_gsDaNwwce4vVdcPr00LFszd-gUFN0tm8dOYJfJayPSSzQFLWbNx-rokUyMr3VIdml7xm8jtqcfdumMW91lsRo55YoR2vbQwTkLXHUCVX054EHLHEMZmY_ng/s1600-h/Picture+047.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsJ3iQc5pRHLnc7j_gsDaNwwce4vVdcPr00LFszd-gUFN0tm8dOYJfJayPSSzQFLWbNx-rokUyMr3VIdml7xm8jtqcfdumMW91lsRo55YoR2vbQwTkLXHUCVX054EHLHEMZmY_ng/s320/Picture+047.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5142705641806718386" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPlVE0-Z9sIJXJAM_VUUpGzcOCun3FJdj99vvVVnyc6v2hp2Tq8JUc3v0-AsES7TvfCcF6pcofSWjpS3BjsqOG6uuNP1L9hciKEODGIjYH6fJn3G1Dq-3eohC-9H7D8wmHoJDcjg/s1600-h/Picture+051.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPlVE0-Z9sIJXJAM_VUUpGzcOCun3FJdj99vvVVnyc6v2hp2Tq8JUc3v0-AsES7TvfCcF6pcofSWjpS3BjsqOG6uuNP1L9hciKEODGIjYH6fJn3G1Dq-3eohC-9H7D8wmHoJDcjg/s320/Picture+051.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5142705650396652994" /></a><br /><br /><strong>So if you like, check out my google page for directions on how to get your very own!: </strong><a href="http://kristylynn529.googlepages.com">Cook's Wear by Kristy</a>.Kristyhttp://www.blogger.com/profile/06027511879612494150noreply@blogger.com2tag:blogger.com,1999:blog-32088910.post-54405477066767911052007-12-07T10:45:00.000-05:002007-12-07T10:53:43.858-05:00Cook's Wear by KristyMy cooking focus has been transferred to a focus on aprons. I want to make cute aprons. So I have been learning how to do this. I learn by trial and error, so I bought some patterns and some fabric, and I have been trying to create cute aprons. So far, I have made one. I am not sure if I should take a picture yet. <br /><br />The idea: I want to sell them. I figure I can sell them a little cheaper than the boutique aprons I have seen at Anthropologie and online. <br /><br />Soon I'll post my products! <br /><br />In the mean time, a recap of my week in eating, so you can see how my cooking has suffered:<br />Monday: Chinese Take-Out<br />Tuesday: Leftover Chinese Take-Out<br />Wednesday: Chicken Caesar Salad and Orzo pasta<br />Thursday: Taco Bell Grilled Stuft Burrito<br />Friday: Peanut Butter and Jelly for lunch...so far.Kristyhttp://www.blogger.com/profile/06027511879612494150noreply@blogger.com1tag:blogger.com,1999:blog-32088910.post-55892854135541738772007-12-03T07:50:00.001-05:002008-12-09T04:15:47.555-05:00Slippery Slope to 30Last year I learned about something called the "Golden Birthday". It was quite fortuitous, as it came shortly before the year that IS my Golden Birthday. It is the year where your birthDAY is the same as your age. As all who know me know, 529 takes on mythical meaning with me. It is the time my alarm clock goes off everyday. If an item's total at the checkout is 5.29, it is fate that I purchase it. The last purchase that happened this way: A map purchased at BP on the road to North Canton on Thanksgiving Eve (have you SEEN the traffic on 71 at the holidays??). <br /><br />On Thursday, November 29th, I celebrated my HALF birthday. Some may find it comical that I even KNOW when my half birthday is. My students don't find it funny, as on their half birthday they can legally get their temporary permit to drive. They certainly are aware of their half birthday. <br /><br />Truth be told, I used the half birthday as an excuse to open a bottle of wine that I would otherwise never purchase and certainly never drink ALONE. It was a Barolo. It was almost $30. And I drank it with a frozen thin crust pizza that I doctored up with homemade meatballs (transported BACK from North Canton) and banana peppers. <br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijUNGQwIOiBR2V0WkVz5jBnGD9I01UipYU2333um9a3GkSF1bLq9dMGhBfEEMfHLGuuETU57pohd9s7wCCdb4Agrs0xym96SqmF4fe1e3wgfZ-NLqX6R6YlJG4cDhS9Vt6vABeIA/s1600-r/Picture+037.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeRPCY-o2BKSq7hMt9Z7Iv2Mboq8e0g0_RX2WBh1NVJDcsJaJUjwSWzcdhrplTMHM25NdFZyMbTFrsesIvdzl234Ct4vLtoU1YXjf_zjWs2k4xB8at4Pe6-l3QQqNlfsNgaR95yg/s200/Picture+037.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5139728344707327346" /></a><br />See that wine glass? It exists no more. I shattered it walking from the living room to the kitchen, running into one of those dining room chairs in the dark, after I fell asleep on my new sofa. (FELL ASLEEP, not passed out...I swear!)Kristyhttp://www.blogger.com/profile/06027511879612494150noreply@blogger.com2tag:blogger.com,1999:blog-32088910.post-87779852455476536572007-11-28T08:49:00.000-05:002008-12-09T04:15:47.714-05:00My Chicken Stock Secret, exposed!I make my own chicken stock. I have been doing it ever since I started buying the roasted chickens from the grocery store. I'm pretty sure I have not posted my recipe, because I was a little shy about it. Truthfully, I wasn't sure it was turning out right, but my FOOD that I cooked with it tasted great! So I was not going to change anything about it. Just kinda shyly put it into stuff and pretend I knew what the hell I was doing. Really, I wasn't sure! <br /><br />There is a local blogger that I frequent, who seems to have much more substance to back up her cooking. She does cooking expos at the North Market. She reads books by chefs about cooking. She seems to have some experience! A recent post features her knowledge about stock, which she learned from Ruhlman's book <a href="http://www.amazon.com/dp/0743299787?tag=restaurantwid-20&camp=14573&creative=327641&linkCode=as1&creativeASIN=0743299787&adid=0VN5A5X5GKJXTVS7S9EE&">The Elements of Cooking</a>. This Ruhlman character is, like, the real deal. He was a judge on the Food Network's "The Next Iron Chef." I am pretty sure I saw him on a "No Reservations" episode with one of my favorites, Anthony Bourdain. (It was the Las Vegas episode...and yes, I have a small obsession with everything Vegas). Oh! And Ruhlman is from Ohio! I think his book will be on my Christmas list, officially. <br /><br />So <a href="http://www.restaurantwidow.com">Ms. Restaurant Widow</a> took a picture of her final product. It jiggles. MY STOCK JIGGLES! I always thought the jiggle, was, like, BAD. It isn't! It is CORRECT! Not to mention, in her blog "Comments", there is a nice response from someone titled "ruhlman". I like to think I am not naive. Maybe I am...but quite possibly he posted on her blog! And of course I comment, because, "Hey! Look at me! My stock does that too! I can't take good pictures of it. And I secretly thought I was just f-ing it up. But me too, me too!"<br /><br />So in conclusion. I was right. And perhaps you now want my brilliant recipe. So here you go (and as usual, all measurements are approximate, as I no measure good, or ever). <br /><br /><strong>Kristy Stock</strong><br />One chicken carcass (2lbs)<br />2 sliced carrots<br />1 chopped celery stalk (the leafy part is encouraged)<br />1 medium onion roughly chopped<br />1 bay leaf<br />other herbs if you got 'em (thyme, sage, oregano)<br />salt<br />pepper <br />water to cover (about 10 cups)<br />Crockpot<br /><br />Put vegetables on the bottom, and place the chicken on top. Cover with water. Generously salt and pepper the water. Nestle the herbs and bay leaf along the side. Cook on low overnight. In the morning, turn to "keep warm" until you get home from work. Turn off and let cool enough to then place pot in the fridge. Skim off the fat after it appears at the top. Strain. Freeze. And yes, it is OKAY and GREAT if it jiggles!<br /><br />Picture Update: Here is the amount of stock I get from my crockpot. Each container has 2 cups, and the top of the pyramid is 1. The containers, which I then put into the freezer, are FREE from the local chinese food place, and I just pop them into the microwave for 3 minutes to partially thaw so that I can then pop the stock into a pot on the stovetop when I am ready to use them. <br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwU8bUM-lPXQr-7GTLTNOahkrB1fVIiPtSJs8Kjh4t_t-1tXDKF3lJu53VBfg6ev_HHCDJA4jsQLjs8RTkFkyDEb2lafsmh9Aj1OBXqnTeRBIdAyCofBKwey7sBq28B8VyzFoBxA/s1600-r/Picture+036.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwi27oG1ap3OcYtIIVxPq3jq0jbOQx7RpossVMlQsxkj382aMR6rWD1I0NrfD4atvBmqGtL4ayhsgkWCce-FBN6ySlI08W12rAp1U1yUPhhBMKzW00mq3jyO_vfR3zz8onrMIbkA/s200/Picture+036.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5139731793566066050" /></a>Kristyhttp://www.blogger.com/profile/06027511879612494150noreply@blogger.com3tag:blogger.com,1999:blog-32088910.post-20229313939704492132007-11-26T08:48:00.001-05:002008-12-09T04:15:47.929-05:00Sweets! Sweets!The Chocolate Crepe, stuffed with amaretto cream, drizzled with coffee syrup. <br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAY2ogPYQcqLlugX9v-XDCIQ-Pmrz5fqjeM2Lze1Bk_njMQTW1NhNN7Wjm_cUMX26Txv9QTXMKSa9iF3XzXbDDCNyov9Sw1ILclW9JHTJFcIhvISwmxE6XCnE9t3cGDawDt_hXeQ/s1600-h/Picture+019.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAY2ogPYQcqLlugX9v-XDCIQ-Pmrz5fqjeM2Lze1Bk_njMQTW1NhNN7Wjm_cUMX26Txv9QTXMKSa9iF3XzXbDDCNyov9Sw1ILclW9JHTJFcIhvISwmxE6XCnE9t3cGDawDt_hXeQ/s200/Picture+019.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5137145737672858882" /></a><br />Recipe:<br /><a href="http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_8544,00.html">Chocolate Crepes</a><br />Whipping Cream<br />Powdered Sugar<br />Amaretto or other liqueur (Baileys, Kahlua, etc.) <br /><br />Directions: In your KitchenAid mixer, pour 1 cup of whipping cream. Set to medium-high, and whip with the whisk. Once it gets 'peaky', add powdered sugar slowly, tasting often so you know when it reaches the sweetness you desire. Add 1T of liqueur, taste. Add more if desired. <br /><br /><br />The Pecan Pie Tartlet<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUPErzLS1tZWkOD9iFuOjatrPsbAvLPQOwnJuPMAV2Obr_nghSS24HoHu3v36ImbXKaoe9bW4SfDph3n316vmnuLHVikEmoOeIA8jOR8tPBmCbc3PaWa-FHn5qk45GP0jC9Jrb-Q/s1600-h/Picture+022.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUPErzLS1tZWkOD9iFuOjatrPsbAvLPQOwnJuPMAV2Obr_nghSS24HoHu3v36ImbXKaoe9bW4SfDph3n316vmnuLHVikEmoOeIA8jOR8tPBmCbc3PaWa-FHn5qk45GP0jC9Jrb-Q/s200/Picture+022.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5137145746262793490" /></a><br />This was eaten for breakfast. Don't judge! <br />Recipe: <br />Pie Crust<br />Pecan Filling Leftover from <a href="http://www.landolakes.com/mealIdeas/ViewRecipe.cfm?RecipeID=12666">THESE COOKIES</a><br /><br />Directions: Make the cookies, because they rock. But I had a lot of leftover filling. Line a small baking dish, or even cupcake tin, with pie crust. Fill with filling. Bake at 350 for 30 minutes. It may bubble over, so I put foil under the dish.Kristyhttp://www.blogger.com/profile/06027511879612494150noreply@blogger.com1tag:blogger.com,1999:blog-32088910.post-61393976187591664462007-11-19T08:28:00.000-05:002008-12-09T04:15:48.328-05:00Baked Ziti with Ground TurkeySundays are for pasta. It is a nice filling dinner and just perfect for starting your diet off on the WRONG foot. I tried to trim down my ziti a little, with ground turkey, 2% milk Mozzarella, and low fat sour cream. <br /><br /><strong>Ingredients:</strong><br />cooked penne pasta (about 4 cups)<br />1 large can chopped tomato with basil and oregano<br />1/2 large can of tomato sauce<br />2 frozen cubes of Trader Joes basil<br />1 bay leaf<br />2 garlic cloves, minced<br />1 medium onion chopped, (used in two spots)<br />1lb ground turkey<br />1 cup shredded mozzarella<br />3 heaping large spoonfuls of sour cream<br />1/2 cup shredded "other" cheese (I used extra sharp white cheddar)<br />handfuls of grated parm<br />salt to taste (sauce and ground turkey)<br />olive oil (for cooking onion)<br /> <br /><strong>Directions</strong> (in order of how I cooked things)<br />1. heat olive oil, saute onion (about 3/4 of what you chopped) and garlic<br />2. I add some pepper flakes (totally optional) and then added the sauce and chopped tomatoes. Drop in the basil and bay leaf, stirring to thaw and mix into sauce. Heat until bubbles start popping, then turn down to simmer. <br />3. Put water for pasta on the burner. Preheat oven to 375. <br />4. Once water starts to boil (drop pasta in), heat a small amt. of oil for remaining onion. Saute and then add in ground turkey. Cook and then strain. <br />5. After pasta is cooked, transfer to casserole dish or large bowl. Mix in sour cream. Mix in cooked meat/onion. Spoon about 3 ladles of tomato sauce into pasta mixture. <br />6. In large rectangular baking dish, spoon tomato sauce on bottom. Dump pasta mixture on top. Layer shredded cheese (I did just the cheddar here) on top of pasta. <br />7. Spoon more tomato sauce on top. Then mozzarella, then parmesan. <br />8. Bake covered about 20 minutes. And then uncovered about 10 minutes. <br /><br />And now...the pictures!<br />Before Baking:<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpLuo0z8ENU24JXY1H-OqE_6lY7YEpLfjtyP0iSAwuiCeKBUjnuWx3ykVf4Zo_OdYBSVrt3MFeI9Uz-G-iu1DUW4-0kZyC-bMStizkEnZOhZKmdMh_VmCvX1OSonjtjNyQ3NYCkg/s1600-h/Picture+017.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpLuo0z8ENU24JXY1H-OqE_6lY7YEpLfjtyP0iSAwuiCeKBUjnuWx3ykVf4Zo_OdYBSVrt3MFeI9Uz-G-iu1DUW4-0kZyC-bMStizkEnZOhZKmdMh_VmCvX1OSonjtjNyQ3NYCkg/s200/Picture+017.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5134546951746297058" /></a><br />Ready for eating: (see that forkfull right there? That was the BEST bite!<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDSpm_EGa8qT2B7tAXmv3HsI2hZKiOCLUdBPd4yreAGt4FTrg82DYLTmQinQzO2YwaR4LGL7yiTKgLDgoa1qqmmpZMrkynDAE6ODdpryE3mo_2kLbd9qhpQkZI5nvJjJcmF1pplw/s1600-h/Picture+018.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDSpm_EGa8qT2B7tAXmv3HsI2hZKiOCLUdBPd4yreAGt4FTrg82DYLTmQinQzO2YwaR4LGL7yiTKgLDgoa1qqmmpZMrkynDAE6ODdpryE3mo_2kLbd9qhpQkZI5nvJjJcmF1pplw/s200/Picture+018.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5134546977516100850" /></a><br />Finally, this is what my kitchen looks like when I cook. Is everyone as messy as me? The gnomes that clean up after I cook think I am extra-specially-messy. Am I?? What I love about baking things for dinner...you have that 40 minutes of clean up time, so that AFTER you eat there is little to do. <br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEfFtKY86nHuJLHZ28zNKa9e_aRFoCx9ASTDXsafP2xBlvchHgSxBkRBqAUJmmLvw6UvsietqXxa-OYBA6BQWQnSP8Lx07wp6Iu6SRTEQswoPmXkoQhA3QTls-VbFMCf5UNdpsUg/s1600-h/Picture+016.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEfFtKY86nHuJLHZ28zNKa9e_aRFoCx9ASTDXsafP2xBlvchHgSxBkRBqAUJmmLvw6UvsietqXxa-OYBA6BQWQnSP8Lx07wp6Iu6SRTEQswoPmXkoQhA3QTls-VbFMCf5UNdpsUg/s200/Picture+016.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5134546921681525970" /></a><br />UPDATE: I clicked on this picture (you can too) and it totally zooms in so you can see EVERYTHING. Including, through the peep-through over my sink, where you can see the outline of the gnome that cleans the kitchen. Okay, actually he is a gnome wearing an Ohio State shirt. Go Bucks!Kristyhttp://www.blogger.com/profile/06027511879612494150noreply@blogger.com3tag:blogger.com,1999:blog-32088910.post-22822530768019516272007-11-16T07:55:00.000-05:002007-11-16T08:09:51.691-05:00Ohio Blog Meme:Only 5 Questions<strong>1. You and your town: a marriage of love, convenience, or necessity?</strong><br /><br />Such a complicated question! I moved back to Columbus on purpose. I regret it. I regret it, not because I dislike Columbus, but because I could've gone ANYWHERE and I was chicken! I moved back to Columbus because my father offered up Bluejackets season tickets, which have since been sold. I stay in Columbus for family. I'd leave Columbus for love, though. If I didn't have love now, I'd possibly leave. Again, not because I dislike Columbus but for the adventure! <br /><br /><br /><strong>2. A mysterious benefactor gives you $75, with the condition that you must do nothing productive. Where in town do you go, and what do you do?</strong><br />I have spent almost $75 on dinner and trivia for two at Damon's; you know, the place for ribs. I am not proud of that! I guess my idea of productive could be different from others. I'd take my $75 to North Market and just buy lunch and a couple cool things to cook with later. But is eating productive? I think so! Or I'd go to The Columbus Zoo. <br /><br /><strong><br />3. You are your town’s tour guide, on a tight schedule. What is the one place you show visitors?</strong><br /><br />The Short North, North Market, and all the cute boutiques, making sure to stop at Jeni's Ice Cream. <br /><br /><strong>4. The mysterious benefactor is back, this time with $500, three days off, and the condition that you must not leave the state. What’s your plan?</strong><br /><br />I don't think I'd even leave Columbus! I've always wanted to stay at The Loft hotel downtown, go to a show, get drunk in the Arena district, stumble back to the hotel, eat bruch at L'Antibes (only seen it in <a href="http://www.restaurantwidow.com/2007/10/brunch-at-lanti.html">pictures </a>and they looked GOOD!), Hockey Game, and eat at one of the nice places downtown or in the Short North. <br /><br /><strong>5. You’re an Ohioan. What about that makes you proudest? The flip side of pride is shame; go there too if you want.</strong><br /><br />I love that no matter where you go, there is a fellow Ohioan there. And that Ohio is often the "hometown" of a character on tv or movie. We are just the most predictable plot detail.<br /><br /><strong>Ohio bloggers...man up and answer the five questions too! And post your blog in the comments section if you do! </strong>Kristyhttp://www.blogger.com/profile/06027511879612494150noreply@blogger.com0tag:blogger.com,1999:blog-32088910.post-76237215713805808212007-11-15T11:51:00.000-05:002008-12-09T04:15:48.421-05:00Pink Moon Cupcake Bakery<strong>Monday</strong>: Closed<br /><strong>Tuesday</strong>: Carrot Cream Cheese, Black Bottom, Chocolate Caramel, Peanut Butter Chocolate<br /><strong>Wednesday</strong>: Pumpkin Cream Cheese, Ginger Bread, Red Velvet, Chocolate Chai Spice<br /><strong>Thursday</strong>: Vanilla Latte, Devil's Food, Spice Buttercream, Apple Crumbcake<br /><strong>Friday</strong>: Banana, Chocolate Peppermint, Coconut, Peanut Butter Cup<br /><strong>Saturday</strong>: Lemon, Pumpkin Cream Cheese, German Chocolate, Black Bottom<br /><strong>Sunday</strong>: Closed<br /><br />Photo: Red Velvet, Carrot Cake, and Pumpkin Cream Cheese<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPgAC0rR5Qc_3K36gbBpOFeafQ2OPYp89A6GK0aRPecEF2_Q27kznU9Ufku1WpqUTTi5dRT15w_RIfok8jBLwEgCWvhYrEvLbGztO4VTfBN17zwLuKkMwi7GqilB-KLhvlvBPkPQ/s1600-h/Picture+007.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPgAC0rR5Qc_3K36gbBpOFeafQ2OPYp89A6GK0aRPecEF2_Q27kznU9Ufku1WpqUTTi5dRT15w_RIfok8jBLwEgCWvhYrEvLbGztO4VTfBN17zwLuKkMwi7GqilB-KLhvlvBPkPQ/s200/Picture+007.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5133111612330679458" /></a><br />My favorite was actually the Pumpkin! I was surprised! And His favorite was the Carrot Cake. Eventhough, he is so perplexed at how carrot can actually be IN the cake. It was cute. <br /><br />Each cupcake is $2.50. We cut each in 1/4s, ate one 1/4 of each, and were stuffed! <br />The boxes are worth the money...they are so cute. <br /><br />Location: <br />West Olentangy St.<br />Powell, Ohio 43065<br />And they do have a website:<br />http://www.pinkmooncupcakes.com<br /><br />Which cupcake would you like to try? What flavor is missing? I'd like to see a chocolate raspberry!Kristyhttp://www.blogger.com/profile/06027511879612494150noreply@blogger.com1tag:blogger.com,1999:blog-32088910.post-20038611399948884622007-11-15T06:59:00.000-05:002008-12-09T04:15:48.729-05:00The Steak I Can't Recommend Enough!<strong>Flat Iron Steak Fajitas</strong><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5qYUi3R5Bo-DAL0wwDaUmrlqTdDQvUgZG7cQE7L9o9I6UmAyLkzlFMdq8AxZw5wD1Wb0Ckv5KFEtghsH7GKJkMU5VIDG4vgOyxMtHqdt3BBT-EVAp8wyKHfQZBz1yNI00C9GKNQ/s1600-h/Picture+006.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5qYUi3R5Bo-DAL0wwDaUmrlqTdDQvUgZG7cQE7L9o9I6UmAyLkzlFMdq8AxZw5wD1Wb0Ckv5KFEtghsH7GKJkMU5VIDG4vgOyxMtHqdt3BBT-EVAp8wyKHfQZBz1yNI00C9GKNQ/s200/Picture+006.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5133035724553526402" /></a><br /><br />The flat iron steak is the best steak ever! I purchased this piece of meat at Whole Foods. It is about 8 ounces and was only 4.50, I think. All I did for the meat was place it in a zip lock with a spice mixture, about 1t of oil, and a couple shakes of Worcestshire sauce. Then I moved it around and let it sit about 20 minutes. <br />Spices:<br />1/2t Cumin<br />1/2t paprika<br />1/2 cayenne<br />salt<br />pepper<br /><br />I love the Calphalon grill pan. I just throw vegetables on there with some salt and they are perfect. Now, I do have to wave an oven mit over the smoke alarm every minute or so. Whoever chose to place a smoke alarm in the hallway, right by the entrance to the kitchen, is a chooch! <br /><br /><strong><a href="http://pinkmooncupcakes.com">Pink Moon Cupcakes</a></strong>...the latest craze in Powell. <br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-ittfo7sGnRvXE8T3BauDD6hzBfb6ILNLYnP2gMZs6JZaj-xFPGGNgw1UpoBjDMKzQLMZv38JKguqOZ-jEniZNX51HBkfLxVt5V4n-ZLhATOpapLU5s1K4kGHmpKCaPFWFsVZ4A/s1600-h/Picture+007.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-ittfo7sGnRvXE8T3BauDD6hzBfb6ILNLYnP2gMZs6JZaj-xFPGGNgw1UpoBjDMKzQLMZv38JKguqOZ-jEniZNX51HBkfLxVt5V4n-ZLhATOpapLU5s1K4kGHmpKCaPFWFsVZ4A/s200/Picture+007.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5133035733143461010" /></a><br /><br />Next Post...the weekly Cupcake Specials. Because I am a nice person, and I think a lot of people want to know what all this place has!Kristyhttp://www.blogger.com/profile/06027511879612494150noreply@blogger.com1tag:blogger.com,1999:blog-32088910.post-30010482132387190872007-11-14T13:54:00.001-05:002007-11-14T14:02:54.978-05:00Linky PoosI didn't cook last night. So here are some cool things to look at instead! <br /><br /><a href="http://www.elegantlydomesticated.blogspot.com/">A new blog I found</a>...<br /><a href="http://www.realsimple.com/realsimple/content/0,21770,1590690,00.html?nid=-1683462">A list of soups for the winter...</a><br /><a href="http://www.jessiesteele.com/catalog.php">A website of cool aprons...</a>Kristyhttp://www.blogger.com/profile/06027511879612494150noreply@blogger.com1tag:blogger.com,1999:blog-32088910.post-18195162180419741492007-11-13T11:14:00.000-05:002008-12-09T04:15:49.388-05:00Tuna Noodle CasseroleI have officially met someone who loves sauces as much as I do. But if you've ever cooked for someone who loves sauce, you know that they will dip anything into the sauce, while it is cooking, thus lessening the quantity of the sauce. Now, I don't mind company in the kitchen, so the idea that I am cooking with someone to talk to is so very nice. It is just a little comical to see Triscuits, dive into the sauce. Bread slices, dive into the sauce. Tortilla chips, dive. Spoons, dipped. Cooked egg noodles, dunked. The sauce being smuggled last night, the homemade cream of mushroom that was then tossed with the noodles and tuna.<br /><br /><strong>Tuna Noodle Casserole</strong><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlAW9gg4pCRD6et5QUngU-FHKOeZjEW_4QC6Efo2GRRr9RQo3Yu7g9XjWShKROJ1OP-UPLpqwD2f0mPwdA-baYfwCP_nc3sfFUVS8UVzkzz49hzGOA13kHydmdtnWdj0bT7ZPrRw/s1600-h/Picture+003.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlAW9gg4pCRD6et5QUngU-FHKOeZjEW_4QC6Efo2GRRr9RQo3Yu7g9XjWShKROJ1OP-UPLpqwD2f0mPwdA-baYfwCP_nc3sfFUVS8UVzkzz49hzGOA13kHydmdtnWdj0bT7ZPrRw/s200/Picture+003.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5133118699026717874" /></a><br />Egg Noodles, cooked (about half a bag)<br /><br />Preheat oven to 350.<br /><br />2 T butter<br />1 small onion, chopped<br />2 garlic cloves, minced<br />4 ounces sliced mushrooms <br />2 T flour<br />2 cups milk<br />1 can tuna<br />1 cup frozen peas<br />parmesan cheese<br />salt<br />pepper<br /><br />Melt butter until bubbly, then cook onion. Add garlic and mushroom and cook until mushrooms give off their juices. Stir in flour and brown. Whisk in milk, and cook until thickened, salting and peppering to taste (this is when the sauce starts to disappear...sauce gnomes). Add tuna and peas. Toss with noodles, and add parmesan cheese. Dump into casserole dish, and dust the top with more cheese. Bake covered for 20 minutes, then uncover for 10 more.<br />Serves about 4...normal people. We also had a salad, and I had about 1 serving leftover of the casserole. <br /><br />I swear I will bring my camera to work tomorrow with all of these lovely pictures I keep taking.Kristyhttp://www.blogger.com/profile/06027511879612494150noreply@blogger.com2tag:blogger.com,1999:blog-32088910.post-37687508726618249372007-11-12T07:52:00.000-05:002007-11-12T08:25:53.547-05:00Things I could've made with a Dutch OvenMore food without Pictures, sigh. <br /><br />Parental Anniversary Menu (PAM)<br /><br />Shrimp with Cocktail Sauce (including an extra tablespoon of horseradish)<br /><a href="http://goodthingscatered.blogspot.com/2007/11/potatoes-au-gratin.html">Au Gratin Potatoes</a><br /><a href="http://culinaryinfatuation.blogspot.com/2007/11/cabernet-pot-roast-and-roasted-potatoes.html">Cabernet Pot Roast</a><br />Shredded Brussel Sprouts<br />Chocolate Crepes with an Amaretto Cream and Coffee Syrup<br /><br />Two of the menu items were from fellow food bloggers, and I have linked those recipes to their sites. Go check them out, as they are much more diligent at the blogging than I. <br /><br />For the potatoes, there was some drama. I do not have a mandoline, so I used the large bladed side on the cheese grater. It worked great; however, I did the slicing in the morning, put the potatoes under plastic wrap in the refrigerator, and when I came back to cook them, they were almost black. I rinsed them with cold water, which seemed to lessen the discoloration, and upon cooking them, it was all normal again. PHEW! But I thought I had lost 4lbs of potato! <br /><br />Because I did not have a pot large enough to house all of the potatoes, I split them up between two round casserole dishes. This recipe definitely serves at least 8! <br /><strong>Potatoes au Gratin </strong><br /><br /><strong>Ingredients:</strong><br />4 lbs. russet potatoes, sliced into 1/8" slices with a mandoline<br />2 Tbsp. butter<br />1 small onion, choped fine<br />2 medium garlic cloves, minced or pressed<br />2 Tbsp. butter<br />5 c. chicken stock<br />1/3 c. flour<br />1 4in x 2in parmesean rind<br />1 bay leaf<br />1 c. shredded aged white cheddar<br />1/2 c. shredded parmesean<br />1/8 c. shredded white America cheese (I just did more white cheddar)<br /><strong><br />Directions:</strong>-Preheat oven to 350 degrees.<br />-Meanwhile, melt butter in Dutch oven over medium high heat until foaming subsides, about 1 min.<br />-Add onions and saute until soft and begins to brown, about 4 min.<br />-Add the garlic and saute until fragrant, about 30 sec.<br />-Add flour and stir until browned, about 1 min.<br />-Deglaze pan with chicken stock, scraping browned bits from the bottom of the pan.<br />-Add parm rind and bay leaf and simmer vigourously until stock is reduced and sauce gets thick, stirring occasionally, about 10 minutes.<br />-Remove parm rind and add cheese, stirring to melt.<br />-Add sliced potatoes and stir to coat.<br />-Cover Dutch oven tightly and place in oven to cook for 45 minutes.<br />-Remove top of Dutch oven, stir slightly to recoat potatoes and place back into oven to brown for 15 minutes.<br />-Remove Dutch oven from oven and let cool, uncovered, for 10 minutes before serving.<br /><br />And the pot roast...<br /><br />I also added a sweet potato to the vegetables that roasted with the beef. I actually cooked all of this in my large Calphalon Omelete pan, covered in foil. Worked just fine! I did my grocery shopping at 1130pm, and there was no rosemary in the fresh herb section. I bought, instead, a poultry mix, using the sage and thyme as the herbs used. I also forgot to use bay leaves. And I did a red wine and corn starch slurry for the gravy. <br /><br /><strong>Cabernet Pot Roast</strong><br />1 2 lb. chuck roast trimmed of excess fat<br />Flour for dredging plus 1 Tbs. for slurry<br />salt, pepper and garlic powder for seasoning<br />2 Tbs. canola oil<br />1 cup Cabernet<br />1 cup diced tomatoes<br />1 1/4 cup beef broth divided<br />3 med. sized carrots cut into long strips<br />2 celery stalks roughly chopped<br />1 medium chopped<br />4 garlic cloves roughly chopped<br />1 rosemary sprig cut in half<br />2 bay leaves<br />2 sage stems with leaves<br />1 Tbs. unsalted butter<br /><br /><strong>Preheat oven to 325</strong><br /><br />Heat skillet over med. high heat and add oil. Season meat with salt, pepper and garlic powder and dredge in flour. Sear meat in skillet on all sides, and set aside. Add butter to the pan and take off burner to cool down. Lower heat to med. low and return the skillet to the burner after a few minutes. Add all veggies and herbs except garlic. Saute for about 5 minutes or until onion is translucent and soft. Add garlic and cook a couple minutes. Deglaze the pan with the wine scraping all the stuck on bit from the bottom of the pan. Add tomatoes, and broth and bring to a simmer. Let simmer about 5 minutes until slightly reduced. Add roast, cover skillet tightly with foil and roast for 2-2 1/2 hours.<br />Take skillet out of oven and put meat and veggies on a platter. Discard stems and make a slurry with 1 Tbs. of flour and water. Turn heat on burner to low and stir in slurry and 1/4 cup of beef broth. Continue stirring until you have the consistency desired.<br /><br />The blogs, where these two recipes came from, have great pictures. So I feel a little okay that I didn't take the photos last night. I was entertaining for this meal, so the added stress made it impossible. <br /><br />I will post the dessert recipe with the photo tomorrow...stay tuned.Kristyhttp://www.blogger.com/profile/06027511879612494150noreply@blogger.com1tag:blogger.com,1999:blog-32088910.post-87683241413560183172007-11-09T13:22:00.001-05:002007-11-09T13:36:34.159-05:00Chicken Parmesan with Creamy Orzo<strong>Chicken Parmesan</strong><br />Pounded Chicken breast, for even cooking<br />1 cup italian bread crumbs<br />1/2 cup egg beaters<br />1/2 cup flour<br />vegetable oil to cover bottom of saute pan (size of pan varies this)<br /><br />1 cup tomato sauce (recipe to follow)<br />shredded mozzarella<br />grated parmesan<br /><br />After chicken is pounded thin, dredge in flour, then dip in egg beaters, then in bread crumbs. Heat oil. And also turn on broiler in oven. I unsafely drop a little water in the pan to see if it is ready for the chicken. If the oil spatters and burns me, we're good to go. Drop chicken into pan, turning once after the first side is brown. If the chicken is thin enough, 3-4 minutes on each side should be sufficient. After cooked, place in oven safe pan (I use a pie dish), top with a spoonful of tomato sauce, and then top with the desired amount of cheese. Place under broiler to melt the cheese. <br /><strong><br />Creamy Orzo</strong><br />1 cup uncooked orzo<br />1 T butter<br />3 minced garlic cloves<br />3 cups chicken broth (I make my own)<br />1/2 cup grated parmesan<br />1 tree of broccoli, chopped<br />1 T cream cheese (I use 1/3 the fat cream cheese)<br />Melt butter in a sauce pan, and cook garlic about halfway. Then add the orzo to coat with butter. Add broth and bring to a boil. Add chopped brocolli. Boil until orzo is done. Sometimes a need for straining is necessary, sometimes it isn't. If you strain, leave a little liquid to keep creamy once you add the parmesan. Mix in parmesan, then drop in cream cheese, mixing until it melts. <br /><br /><br /><strong>Last Minute Tomato Sauce</strong><br />1 small onion, chopped small<br />2-3 garlic cloves, minced<br />1 t oregano<br />2 t fresh basil<br />salt<br />crushed red pepper<br />1/2 cup red wine<br />1 large can of crushed tomatos<br />1 bay leaf<br /><br />I always make my own tomato sauce. I keep cans of Tomato Sauce, Crushed Tomato, Chopped Tomato, and Whole Tomatoes in my pantry at all times. I really liked the CRUSHED for this sauce, and will probably keep more crushed tomato than just tomato sauce in the future. <br /><br />The order that I cooked this in:<br />Tomato Sauce<br />Cooked the orzo to a boil<br />Started chicken on the stove<br />Put chicken in the oven<br />Added cheeses to the orzoKristyhttp://www.blogger.com/profile/06027511879612494150noreply@blogger.com2tag:blogger.com,1999:blog-32088910.post-25493403406430630712007-11-09T13:16:00.001-05:002008-12-09T04:15:49.528-05:00White Bean and Chicken ChiliYum! I haven't heated something up at work for lunch in a very long time and ALOUD gave an "oh yum." This soup caused me to do just that. <br /><br />And I took a picture of it! All dolled up with a dollup of sour cream, and smatterings of green onion and cilantro. But, the camera is at home. With the picture. Insert frowny face here. <br /><br />But here is the recipe with my alterations in parenthesis. I printed it off from <a href="http://www.allrecipes.com">All Recipes</a>.<br /><br /><a href="http://allrecipes.com/Recipe/Cha-Chas-White-Chicken-Chili/Detail.aspx">Cha Cha's White Chicken Chili</a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXC0Cy68GkYLg6P_y9hAOabRKMYOR-pNx8sTCauW70VidM0mXPpT78f2y88QJdenEnMx0GoAUy5L4f3P584rP0FLLD3-hMmgm2KMQ3n6RpKqXXBr4lpGD2Bsh3SbpoCWjcfC4yhQ/s1600-h/Picture+001.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXC0Cy68GkYLg6P_y9hAOabRKMYOR-pNx8sTCauW70VidM0mXPpT78f2y88QJdenEnMx0GoAUy5L4f3P584rP0FLLD3-hMmgm2KMQ3n6RpKqXXBr4lpGD2Bsh3SbpoCWjcfC4yhQ/s200/Picture+001.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5133119012559330498" /></a><br />INGREDIENTS<br />1 tablespoon vegetable oil <br />1 onion, chopped <br />3 cloves garlic, crushed <br />1 (4 ounce) can diced jalapeno peppers (I had jarred jalapenos, chopped, and only about 2 T)<br />1 (4 ounce) can chopped green chile peppers <br />2 teaspoons ground cumin <br />1 teaspoon dried oregano <br />1 teaspoon ground cayenne pepper <br />2 (14.5 ounce) cans chicken broth <br />3 cups chopped cooked chicken breast (roasted from the store, or course) <br />3 (15 ounce) cans white beans (I used 2 cans of White Kidney beans, with one can smashed. And 1 can of Cannelini beans)<br />1 cup shredded Monterey Jack cheese (I used the Kraft Mexican Shredded blend)<br /><br /><br /><br />DIRECTIONS<br />Heat the oil in a large saucepan over medium-low heat. Slowly cook and stir the onion until tender. Mix in the garlic, jalapeno, green chile peppers, cumin, oregano and cayenne. Continue to cook and stir the mixture until tender, about 3 minutes. Mix in the chicken broth, chicken and white beans (including the smashed ones). Simmer 15 minutes, stirring occasionally. <br />Remove the mixture from heat. Slowly stir in the cheese until melted. Serve warm.Kristyhttp://www.blogger.com/profile/06027511879612494150noreply@blogger.com2tag:blogger.com,1999:blog-32088910.post-77059439908849062442007-10-25T06:12:00.001-05:002007-10-25T06:28:41.195-05:00Pictures Coming Soon!!I got a great deal on a canon digital camera yesterday. It was an early morning impulse buy, but it is for the good of Foodie Nation that I can take photos of my creations. (rhymed)<br /><br />Last night was comfort food night. It was a cozy 62 degrees in my house when I got home, and soup and macaroni and cheese certainly sounded good! <br /><br />Brocolli and Potato Soup (5-6 servings)<br />1 small onion chopped<br />1 smaller carrot peeled and chopped small<br />2 potatoes peeled and cubed<br />1 brocolli stalk, chopped<br />2 T butter<br />chicken broth to cover, about 3.5 cups<br />1 cup milk<br />1/3 cup Half and Half<br />1 cup white cheddar cheese, shredded<br />salt and pepper<br /><br />In a pot, melt butter, and add onion and carrot, seasoning with salt and pepper. Cook until softened. Add potato, brocolli, and broth (I did not add salt and pepper here, but you probably should). Simmer until potatoes are softened. Then cover for about 10 minutes over low heat. While simmering, take about 1/4 cup of the milk, and mix with 1/4 cup of flour; this is The Agent, the thickening agent. <br /><br />Uncover the soup and add the milk, The Agent, and the cream. Bring to a simmer; let it simmer until it creams up. Add the cheese. <br /><br />With soups, I just prefer to salt to my personal taste when I eat it. This was a little under salted upon serving, but I prefer it that way! <br /><br />Second Course: Macaroni and Cheese with Bacon and Ham (6 servings)<br />2 cups dry elbow macaroni<br />1 can Fat Free Evaporated Milk<br />1 cup milk<br />3 T butter<br />1/3 cup flour<br />1.5-2 cups shredded cheese (I used white cheddar and swiss. Just use up what you have!)<br />1/2 cup deli ham chopped<br />4 slices of bacon, cooked and chopped<br /><br />Cook the macaroni. <br />Melt the butter, add the flour (The Agent), then whisk in the milk. Once creamy, add the Evaporated Milk. Mix in shredded cheeses. Once thick and looking like heaven, add the ham and bacon. Stir in macaroni. Turn into a buttered round casserole dish and bake at 375 until bubbly goodah. <br /><br />Notes: <br />-I am NOT a breadcrumb topping kinda gal, so you won't see a topping on the mac. <br />-Block cheese, shreddeed on your cheese grater, melts the best. <br />-If you eat the soup first, it will fill you up more, and you will not need as much of the super rich mac and cheese.Kristyhttp://www.blogger.com/profile/06027511879612494150noreply@blogger.com1tag:blogger.com,1999:blog-32088910.post-86539420008129806172007-10-22T06:51:00.000-05:002007-10-22T06:56:42.299-05:00Trader Joes....Loves Me, Love Me NotIn the cooking world, Trader Joe's is known as "TJ's". In my world, it is known as Trader Joes. <br /><br />I have had some issues with good old Trader Joe's. Last thing that sucked royally, Thai Style Green Beans with the ICKIEST sauce ever to come in a frozen pack of vegetables. Yes, even ickier than the pack of garlic sauce for Trader Joe's Garlic French Fries. That is some serious ICK. <br /><br />Last night, was a triumphant Trader Joes night. I bought Gorgonzola Walnut Tortellini from their Frozen Food section, thinking I would use up some of the butternut squash that I roasted. I mashed up the roasted squash, mixed it with a pat of butter and a cup of milk, and then tossed that with the cooked tortellinis, adding the appropriate amount of parmesan cheese (meaning, what is appropo for me, is probably NOT the suggested serving amount). It was DELICIOUS! You can definitely taste the walnut and the gorgonzola is perfect. If only I had a little fresh sage!Kristyhttp://www.blogger.com/profile/06027511879612494150noreply@blogger.com2tag:blogger.com,1999:blog-32088910.post-25716759122491620602007-10-16T06:12:00.000-05:002007-10-16T06:34:01.201-05:00Ravioli LasagnaRavioli Lasagna<br />serves 4...cook in a LOAF PAN<br />1 package Trader Joes Cheese Ravioli (cooked per package directions)<br />1 cup-ish mushroom cream sauce (recipe follows)<br />2 cups marinara sauce (recipe follows)<br />1/2 cup shredded mozzarella cheese<br />frozen spinach (1/2 a package)<br />2/3 lb ground beef, browned with 1/4 onion chopped<br /><br />Mushroom Cream Sauce:<br />Brown 1 cup sliced baby bella mushrooms and one large minced garlic clove in 1 t olive oil. Remove from the pan. Place 1 T butter and melt, then add 1/4 cup flour and make a roux. Slowly whisk in 1 cup of skim milk. Salt and pepper to taste, adding some parmesan cheese. Stir BACK in mushroom. Remove from heat. This makes more than you'll need. <br /><br />Marinara Sauce:<br />(this is adapted from a Cooking Light magazine recipe...I had to change it a little)<br /><strong>1/4 chopped onion<br />1 large minced garlic clove</strong><br />In 1 T olive oil, cook onion with garlic. After softened, add:<br /><strong>1/2 t dry: basil, oregano, salt, and crushed red pepper. </strong><br />After herbs are combined with the onion, pour in:<br /><strong>1 14 ounce can of chopped tomato (mine was with balsalmic and garlic)<br />1/2 cup chicken broth<br />1T balsalmic vinegar</strong><br />Let simmer so that it thickens, about an hour. I then added about 1 cup tomato sauce, because the recipe was very chunky and it wasn't reducing much. It tasted great! And it went along well with the lasagna. <br /><br />The assembly of this lasagna went, from bottom up, <br />Marinara<br />3 cooked ravioli<br />cream sauce<br />spinach<br />mozzarella<br />parmesan<br />3 cooked ravioli<br />beef<br />mozzarella<br />tomato sauce<br />ravioli<br />cream sauce<br />parmesan<br />strip of tomato down the center of the cream sauce<br />parmesan<br /><br />Bake at 375 for about 20 minutes. Let set about 15 minutes, so it hopefully sets up a little. <br /><br />Oh how I wish I had a camera. It was pretty, but then when served, that first piece looked crazy. I need little individual baking dishes, so that I don't have to use a spatula to get it out! <br /><br />Note for the dieting: These raviolis from Trader Joes claim to be enough for TWO. So I stretched these raviolis into 4 servings. Also, the beef, 2/3 lb, for 4 people is a smaller sized portion too. I used Skim Milk Mozzarella, skim milk in my cream sauce, and smaller amounts of olive oil, since I have lovely Calphalon cookware. I don't feel too bad about this dish, diet wise.Kristyhttp://www.blogger.com/profile/06027511879612494150noreply@blogger.com0tag:blogger.com,1999:blog-32088910.post-82508277818032542042007-10-15T08:17:00.001-05:002007-10-16T06:32:20.188-05:00Roasted Poblano and Chicken Penne3 handfuls Dry Penne Pasta<br />1 cup chopped rotisserie chicken<br />1 roasted poblano peppers<br />1/2 roasted red pepper<br />1/4 of a yellow onion sliced<br />1 cup sliced baby bella mushrooms<br />1 large garlic clove<br />1t oil<br />1 chipotle pepper in adobo sauce (pisses me off...because why do I have a whole can and then only use one...now I need more recipes that calls for this)<br />1T flour<br />1t cayenne<br />1/4 t cumin<br />2 ounces cream cheese<br />1/2 cup broth<br />1/2 cup water<br />optional: shredded taco cheese<br /><br />And now for the process:<br />I created this dish based off of the Mushroom Cream Sauce that is used in a <a href="http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=259855">Cooking Light Mushroom Enchilada</a> recipe. <br /><br />Warning: This ended up spicy!! <br /><br />Under Broiler: place peppers, halved. Roast until skin is black. Place peppers in a zip-loc bag to cool. This will make it simple to peel skin off. <br /><br />In nonstick pan, heat oil and add mushroom, onion, and garlic. Cook until soft and shiny. Add chipotle pepper (cut it up...and if you remove the seeds, this won't be so hot). Add flour and spices. Cook to make it nutty smelling. Whisk in broth and water. Bring to a simmer to thicken. Add sliced roasted peppers. Add chicken. Add cream cheese and remove from heat. <br /><br />After boiling penne, add to sauce (salt sauce to taste). Shredded mexican cheese looks nice and adds a little more cheesiness. <br /><br />This makes two big servings. And I did NOT eat all of it by myself.Kristyhttp://www.blogger.com/profile/06027511879612494150noreply@blogger.com1tag:blogger.com,1999:blog-32088910.post-78360855703566077972007-10-11T07:31:00.000-05:002007-10-16T06:32:46.888-05:00Faster than frozen pizza PastaFaster Than Frozen Pizza Pasta:<br /><br />4 cups penne (uncooked)<br />1-2 cups chopped roasted chicken from the grocery<br />1 cup sliced mushrooms<br />4 sundried tomato pieces (mine were in oil)<br />2-3 T pesto ( I used Trader Joes Genovese Pesto)<br />1 large garlic clove minced<br />2 T pine nuts<br />2 ounces cream cheese<br />1/3 cup crumbled feta<br />white wine (I just use splashes here and there for some liquid, broth would work too)<br /><br />I had parent teacher conferences last night, so I asked my special friend to put pasta water on the stove, so hopefully it would be boiling by the time I got home (12 minute drive) Note: This means COVER the water and put on the burner with a good heat radius (is that what it would be called??). The pasta making is seriously the most time consuming thing in this recipe. Everything will be done in the time it takes for the pasta to cook. <br /><br />Before making the "sauce", bring pasta water to a boil. Once you add the pasta, heat a saute pan and add the mushrooms. I use a nonstick pan, and then add NO oil. As the mushrooms are cooking, they will emit liquid, and then add a splash of wine or broth. Add the minced garlic and cook about 1 minute. Then add chopped sun dried tomatoes and the chicken. Stir to coat chicken and to heat the chicken. Add 2 T of pesto. At this point, I slid the chicken to the side of the pan to keep warm, and toasted the pine nuts. <br /><br />Drain pasta and add to saute pan. I added another T of pesto to the pasta, and then added the feta and cream cheese (I used my fingers to break it up and scatter along top...it was messy). Stir, and add some splashes of wine to add some liquid and make the cream cheese create a creamy coating. <br /><br />Voila! This should probably serve 4 people, along with a salad. We just ate this. All of this. But it was 8pm and we was hungry!Kristyhttp://www.blogger.com/profile/06027511879612494150noreply@blogger.com1tag:blogger.com,1999:blog-32088910.post-46538134925630288302007-10-09T07:37:00.001-05:002007-10-16T06:33:21.654-05:00Egg Noodle ComaRecipe: <br />Chicken Ala King Noodles<br /><br />1 Chicken breast from Grocery Store baked Chicken (chopped)<br />1 handfull of frozen peas<br />1 handfull of frozen corn<br />1 cup milk<br />1T butter<br />2T flour<br />1 cup sliced mushroom<br />1 garlic clove, chopped<br />optional: parmesan cheese and italian seasoned breadcrumbs<br />1/2 bag of egg noodles (figures to 3 servings after cooked)<br />(preheat oven to 400)<br />Here is what I did. Because this is a blog and not a recipe machine! I am going to explain, rather than make it all recipe-ish. <br /><br />I love casserole. <br /><br />I had mushrooms to use up, as they were about to get a little slime. Recently, I have discovered how it is cheaper to buy mushrooms from the bulk bin, rather than the prepackaged business. So that makes me happy. <br /><br />I had milk to use, as it expired last Friday. Using my super-smeller, I can tell it will not be spoiled until tomorrow around 4am. <br /><br />I get a little skeeved out by the curd looking thing that squeeks out of the Cream of Mushroom can. Sometimes it makes funny noises coming out! And it has ridges (for her pleasure) from it forming to the can. So I used the soon-to-spoil milk and the mushrooms and made my own "soup". First, I cooked the mushrooms, until they started to let their "juice go", then I added the garlic, being careful that it didn't burn. I removed that business, then added the butter. After it melted and picked up the mushroom leftovers, I added the flour. I salt and peppered that, and then whisked in the milk. Once the flour was combined without lumps, I added the mushrooms and garlic back. Then added the chicken. Then added the peas and corn. <br /><br />While all that was going on, I was cooking the noodles. Duh. If you don't know to do that, you need a better blog than mine. Sorry. I consider certain things to just be OBVIOUS, so sue me. <br /><br />Add the cooked noodles to the chicken and soup stuff. Then bake it at 400 for about 20 minutes. I added some bread crumbs and parm to the top.<br /><br />And sadly, I ate all of it while watching America's Next Top Model. Or also known as "Dog Show", named such by my new special friend :) <br /><br />A warning: If you eat all of this in one sitting, do NOT try to watch baseball, as it will make you sleepy and unable to move for the rest of the night. It will also make you send sleepy text messages that say, "Gooj nite". It will also make you pour water all over the counter, in an attempt to make coffee for the next morning. And then you find the water the next morning, as it has been soaked up by random things on the counter, and then wonder "Where in the hell was the water??" Thus creating the term: Egg Noodle Coma.Kristyhttp://www.blogger.com/profile/06027511879612494150noreply@blogger.com0