I have been on enough budgets in my life...single parent, making a mortgage payment and I have been laid off more than once. With all of the unemployment and people now losing unemployment, I wonder how people cut back?
I once made my food budget $15.00 a week and I did it for about a month.
I will say that my pantry was pretty good at the time - I had plenty of dry beans, rice, pasta, hot cereal and flour. Also, I had dried herbs and spices - nothing extravagant, but I did not have this extra expense. What I did spend it on was milk, eggs, cheese and fruit and vegetables. And I made it work. I didn't starve and neither did my son. I didn't lose weight and we were not malnourished.
I made lentils; beans and rice; sauteed vegetables and made baked potatoes. We had eggs and cheese - I made burritos and quesadilla's. I have said this before - I am not vegetarian, but having meat was at the time a luxury and I was willing to give that up to pay my bills.
It is beneficial to move with the tide if you want to survive. I think I taught my son some valuable lessons when things like this happened to us. And I taught him to always eat healthy. It was not as though we never ate beans and rice or lentils or pasta without meat. When he was young he would never know anything was different but when he got older I told him how nutritious lentils and rice were and that if times are tough you never go hungry. Make home cooked meals people - and you will discover how resilient you are.
New Home Economics Cooking 101! Real cooking is healthy, economical and...Empowering!
Wednesday, June 30, 2010
Monday, June 28, 2010
Roasted Garbanzo Beans
I really like these, they are kind of addictive and so friggin good for you it's ridiculous.
You can use canned beans, rinse and dry them with paper towels. Heat the oven to 350 degrees. Toss the beans in some olive oil and spread onto a baking sheet. I like to do the baking part first and then season while they are hot. It takes a while to get them toasted and crisp. The first time I did it I went by a recipe that said it would take 30 minutes. It ended up taking a good 45 minutes. Every 10 minutes or so you need to shake them around in the pan. For seasoning I like plain salt or seasoned salt while they are still hot in the pan. They should be lightly crisp and crunchy. You can literally use any seasoning to your liking; I have used Indian spices - cumin and coriander - really good. Also, onion powder or garlic salt. I can eat the whole can in one sitting and my saving grace is that they are so good for you I just let myself eat them - no worries. These are not as different as they sound at first, it does not take much of an acquired taste, if you like corn nuts you will most likely enjoy these.
You can use canned beans, rinse and dry them with paper towels. Heat the oven to 350 degrees. Toss the beans in some olive oil and spread onto a baking sheet. I like to do the baking part first and then season while they are hot. It takes a while to get them toasted and crisp. The first time I did it I went by a recipe that said it would take 30 minutes. It ended up taking a good 45 minutes. Every 10 minutes or so you need to shake them around in the pan. For seasoning I like plain salt or seasoned salt while they are still hot in the pan. They should be lightly crisp and crunchy. You can literally use any seasoning to your liking; I have used Indian spices - cumin and coriander - really good. Also, onion powder or garlic salt. I can eat the whole can in one sitting and my saving grace is that they are so good for you I just let myself eat them - no worries. These are not as different as they sound at first, it does not take much of an acquired taste, if you like corn nuts you will most likely enjoy these.
Friday, June 25, 2010
Little Rituals
I eat everywhere in my house - in the kitchen; over the stove; over the sink; in front of the frig; in front of the cupboard. In the living room on the couch. In my bedroom, especially at night and coffee on Sunday mornings. In my car. At my desk at work. It's always nice to see the pretty pictures in magazines of a nicely set table with pretty people dressed and eating with smiles on their faces. There is never a picture of a teenage boy complaining that he doesn't want oatmeal, or a four year old standing on the chair screaming at the top of his lungs.
I like to try and sit at the table. At the moment I don't own one so I eat at my desk in my house - while I'm on the computer. I like tables and I like table cloths, one draped one way and another over the other way. I like linen napkins, too, not the fussy ironed ones, but the ones that are fresh out of the dryer and not pure white but natural looking. I like it easy going with just a touch of formality, after all it is a meal and a table should always be set somewhat properly. Growing up my grandmother always had placemats. She had some woven ones that rolled up that I liked, and many others. After the meal, they got picked up, and the centerpiece left in the middle of the table.
My one ritual is that I have my coffee in the same mug every morning. I used to have a mug that my grandmother's sister gave to me when I was 13. We had gone to Fisherman's Village in Marina del Rey, and in a shop there she bought me a mug that said 'Le Chat'. I was dating a guy when I was 35 and he broke that mug. I came home from work and found the remnants of it in my sink. He knew the history of it, too, I had told him how long I had had it, and he didn't bother to even call me right away to tell me. I have to say, right then and there I lost all the feelings I ever had for the guy. I tried to make it work, but I couldn't do it. That mug meant so much to me and he acted like it was nothing. From age 13 to 35 that mug had been everywhere with me, and he thought it was just a mug. Little things mean a lot.
I like to try and sit at the table. At the moment I don't own one so I eat at my desk in my house - while I'm on the computer. I like tables and I like table cloths, one draped one way and another over the other way. I like linen napkins, too, not the fussy ironed ones, but the ones that are fresh out of the dryer and not pure white but natural looking. I like it easy going with just a touch of formality, after all it is a meal and a table should always be set somewhat properly. Growing up my grandmother always had placemats. She had some woven ones that rolled up that I liked, and many others. After the meal, they got picked up, and the centerpiece left in the middle of the table.
My one ritual is that I have my coffee in the same mug every morning. I used to have a mug that my grandmother's sister gave to me when I was 13. We had gone to Fisherman's Village in Marina del Rey, and in a shop there she bought me a mug that said 'Le Chat'. I was dating a guy when I was 35 and he broke that mug. I came home from work and found the remnants of it in my sink. He knew the history of it, too, I had told him how long I had had it, and he didn't bother to even call me right away to tell me. I have to say, right then and there I lost all the feelings I ever had for the guy. I tried to make it work, but I couldn't do it. That mug meant so much to me and he acted like it was nothing. From age 13 to 35 that mug had been everywhere with me, and he thought it was just a mug. Little things mean a lot.
Thursday, June 24, 2010
Lentils & Brown Rice
This is not a nutritional value kind of blog but I have just made one of my more nutritious meals of lentils and brown rice. Since I was a child I have known that this combination of grain and legume is the 'perfect protein'. I know that I like it very much and when I am on a budget and sometimes not, I make it for a hearty meal. It's one of my favorite things to take to work for lunch as it is very filling.
Here's how I make it:
I heat up the saucepan with a little oil and add the rice to toast it for just a few minutes to get it dark.
Then I add the water or stock and the lentils (make sure to rinse and pick out any stones). At this point I add 1 small onion, 2 garlic cloves, a carrot and a zucchini - all diced. If I don't add stock, I usually add a bullion cube. I let this all stew nicely for about 40 minutes. Adding the salt and pepper to taste after the vegetables are tender. I do not like mine too soupy - but it will continue to absorb the broth so make sure you have added plenty of water. Sometimes I put a bit of grated cheese on top; it's good either way. I have at different times added a can of diced tomatoes and this is delicious, also. Healthy eating is so friggin easy.
I had only used the plain brown lentils found at most markets but recently I found the French lentils or Puy lentils which I now love. I love legumes and grains and there are so many out there, not just the ones in the markets, try googling 'heirloom beans and grains'. I am just amazed at what is out there and some farmers are starting to bring things back to life that consumers would not buy like black garbanzo beans and purple barley. I am so excited about this, I can't wait to try them and have them in my pantry.
New Staples!! I am such a cheap date...
Here's how I make it:
I heat up the saucepan with a little oil and add the rice to toast it for just a few minutes to get it dark.
Then I add the water or stock and the lentils (make sure to rinse and pick out any stones). At this point I add 1 small onion, 2 garlic cloves, a carrot and a zucchini - all diced. If I don't add stock, I usually add a bullion cube. I let this all stew nicely for about 40 minutes. Adding the salt and pepper to taste after the vegetables are tender. I do not like mine too soupy - but it will continue to absorb the broth so make sure you have added plenty of water. Sometimes I put a bit of grated cheese on top; it's good either way. I have at different times added a can of diced tomatoes and this is delicious, also. Healthy eating is so friggin easy.
I had only used the plain brown lentils found at most markets but recently I found the French lentils or Puy lentils which I now love. I love legumes and grains and there are so many out there, not just the ones in the markets, try googling 'heirloom beans and grains'. I am just amazed at what is out there and some farmers are starting to bring things back to life that consumers would not buy like black garbanzo beans and purple barley. I am so excited about this, I can't wait to try them and have them in my pantry.
New Staples!! I am such a cheap date...
Wednesday, June 23, 2010
Blog to Blog
OK, something interesting, I was interviewed for the Angostura bitters blog. Please check it out!! Just click on the link. Bitters is the best and there is only one...Angostura, totally rocks!! Follow it for amazing and flavorful recipes....mmmmm.
http://www.bitterbeautyblab.blogspot.com/
http://www.bitterbeautyblab.blogspot.com/
A Jar Fetish
I'm into jars.
No, I have not gone and thrown all of my plastic containers and utensils away - I will keep them because I have them. I discovered several years ago that I love glass jars. In learning more about them and learning home canning, I discovered that there are plastic lids you can buy to fit both the regular and the wide mouth jars. This made me love them all the more for using jars as dry storage and for keeping homemade jams in the frig without getting that muck around the top of the jar.
They are very inexpensive, you can get them by the box or what I have just found is that thrift stores have them all the time and they are about .25 or .50 a piece. You still have to sterilize them - as always - and buy the seals if you're going to use them for canning or use them for pantry storage and use the plastic lids. But what a bargain!! You can reuse them and they last forever!!
I found these great French jars at a thrift store. The lids have latches and a rubber gasket to tightly seal them.
Economical, reusable, efficient, they keep the bugs out - and they're cool to look at. They're glass - you can totally see what's in them - which is gorgeous. I simply love my jars...Good stuff should not be too complicated. xo
No, I have not gone and thrown all of my plastic containers and utensils away - I will keep them because I have them. I discovered several years ago that I love glass jars. In learning more about them and learning home canning, I discovered that there are plastic lids you can buy to fit both the regular and the wide mouth jars. This made me love them all the more for using jars as dry storage and for keeping homemade jams in the frig without getting that muck around the top of the jar.
They are very inexpensive, you can get them by the box or what I have just found is that thrift stores have them all the time and they are about .25 or .50 a piece. You still have to sterilize them - as always - and buy the seals if you're going to use them for canning or use them for pantry storage and use the plastic lids. But what a bargain!! You can reuse them and they last forever!!
I found these great French jars at a thrift store. The lids have latches and a rubber gasket to tightly seal them.
Economical, reusable, efficient, they keep the bugs out - and they're cool to look at. They're glass - you can totally see what's in them - which is gorgeous. I simply love my jars...Good stuff should not be too complicated. xo
Satisfied, Baby
I had to do it. I made myself a juicy burger with cheese and fried onions. The kind where the cheese melts down into the pan and gets crispy. Sprinkled pepper on the onions. Oh, yeah. A real homemade burger. Nope, not really the healthiest of meals but one of the most satisfying. I sliced up some cucumber but to tell you the truth that was not really happening; I just wanted the meat. And it's hot out today...baby.
Tuesday, June 22, 2010
Homemade Messes
Will Rogers' famous quote "I never met a man I didn't like", is one of my favorite quotes.
And, I never met a cook I couldn't learn something from...
Cooking is one of those things that no matter who's kitchen you go into you're going to see something different. Either how it's made or how it tastes or how it's served. It's never the same, I love to watch people cook - it's always entertaining and no matter the dish, pretty much everyone has their own way of doing it. I always think other people are more messy than I am (I know conceited, huh), then I get home and cook and think, Shit, how did this happen? I did not foresee the mess from my eggplant parm - grease splattered everywhere, sauce drips and flour all over the stove. Ewww...but you know at the end of it all - I love my kitchen so cleaning it and seeing how it looks at the end of the night, ready for the next cooking adventure, gives me a contented feeling inside.
I always like to help clean up when I'm at somebody's house. Partly because I'm nosey and like to see how other people keep their kitchens; how they organize their stuff; what kind of stuff they have; how they decorate.; how they eat..I am a kitchen hound and have been all my life, and proudly so. There is no room in a house that is more interesting. I love kitchens: I love the organized, functioning, working and meal producing, eating kinds of kitchens. Producing aromas and waking you up in the morning - overflowing with love.
And, I never met a cook I couldn't learn something from...
Cooking is one of those things that no matter who's kitchen you go into you're going to see something different. Either how it's made or how it tastes or how it's served. It's never the same, I love to watch people cook - it's always entertaining and no matter the dish, pretty much everyone has their own way of doing it. I always think other people are more messy than I am (I know conceited, huh), then I get home and cook and think, Shit, how did this happen? I did not foresee the mess from my eggplant parm - grease splattered everywhere, sauce drips and flour all over the stove. Ewww...but you know at the end of it all - I love my kitchen so cleaning it and seeing how it looks at the end of the night, ready for the next cooking adventure, gives me a contented feeling inside.
I always like to help clean up when I'm at somebody's house. Partly because I'm nosey and like to see how other people keep their kitchens; how they organize their stuff; what kind of stuff they have; how they decorate.; how they eat..I am a kitchen hound and have been all my life, and proudly so. There is no room in a house that is more interesting. I love kitchens: I love the organized, functioning, working and meal producing, eating kinds of kitchens. Producing aromas and waking you up in the morning - overflowing with love.
Monday, June 21, 2010
Farm Tour, Part Three
Part Three: Fish Breeders of Idaho
There was one thing all three farm visits today had in common: the owners of the farms loved what they were doing. It is hard work, that was obvious, but there was a consistent desire to know the product, improve it and deliver it to consumers who appreciate it.
Our last visit on the tour was the Fish Breeders of Idaho in Hagerman. Farming trout, catfish, tilapia and sturgeon. Taking full advantage of the natural resources of the area by making use of the geothermal springs flowing throughout the area. Leo Ray gave us a tour of not one but three fish hatcheries; the first was a catfish farm; the second was to show us newly hatched and very tiny sturgeon; the third was quite a mixture - tilapia, tropical angel-fish and alligators.
Another important lesson today was the value of resourcefulness. Each farm made use of the natural resources in their area; the climate and the land. I might add that they were all proudly resourceful and willing to teach others. So close to their livelihood, simple and focused, I so enjoyed everything I was introduced to and learned on this tour. :)
There was one thing all three farm visits today had in common: the owners of the farms loved what they were doing. It is hard work, that was obvious, but there was a consistent desire to know the product, improve it and deliver it to consumers who appreciate it.
Our last visit on the tour was the Fish Breeders of Idaho in Hagerman. Farming trout, catfish, tilapia and sturgeon. Taking full advantage of the natural resources of the area by making use of the geothermal springs flowing throughout the area. Leo Ray gave us a tour of not one but three fish hatcheries; the first was a catfish farm; the second was to show us newly hatched and very tiny sturgeon; the third was quite a mixture - tilapia, tropical angel-fish and alligators.
Another important lesson today was the value of resourcefulness. Each farm made use of the natural resources in their area; the climate and the land. I might add that they were all proudly resourceful and willing to teach others. So close to their livelihood, simple and focused, I so enjoyed everything I was introduced to and learned on this tour. :)
Sunday, June 20, 2010
Farm Tour, Part Two
Part Two: The Ecology Patch
Managed solely by Theresa Strolberg, it is a rambling organic garden and orchard in Buhl, Idaho. She was generous with her knowledge from the moment we arrived, offering us fresh well water and talking while we ate our bagged lunch. What inspired me the most was seeing what one person can do because from the outside looking in, I couldn't see head nor tails of it (it goes on and on) - and she does all of the work herself - plus selling at local farmer's markets.Walking through the garden with us, she knew every single plant and bug - she knew everything about everything going on in that garden. There were homemade greenhouses built with old doors and hay, insect traps with sticky goo inside hanging from trees. Apple, pear, plum and peach trees just starting to bear fruit - hundreds of fruit will ripen on the trees. She had an amazing net for wrapping cherry trees to keep the birds out.
We should all learn more about sustainability and self-sufficiency. She is the meaning of recycling, using milk bottles and plastic canisters to keep plants warm, her garage stacked with cartons and boxes to reuse. Leading by example, she is the kind of person that each and every one of us can learn something from, no matter our age.
I have always wanted to be a gardener. There were some amazing gardeners in my family; my great-grandfather had a cacao plantation and was an avid orchid grower. My grandmother could grow anything - there were plants anywhere she could fit them. I have always felt I did not get that gene, having killed every plant I ever tried to grow. This is where I am going to 'turn a new leaf', haha. A few weeks ago, I planted four tomato plants, parsley, sage, thyme and oregano - that's it for now - small and not overwhelming. For now I will aspire to one day have a garden like Theresa's.
Managed solely by Theresa Strolberg, it is a rambling organic garden and orchard in Buhl, Idaho. She was generous with her knowledge from the moment we arrived, offering us fresh well water and talking while we ate our bagged lunch. What inspired me the most was seeing what one person can do because from the outside looking in, I couldn't see head nor tails of it (it goes on and on) - and she does all of the work herself - plus selling at local farmer's markets.Walking through the garden with us, she knew every single plant and bug - she knew everything about everything going on in that garden. There were homemade greenhouses built with old doors and hay, insect traps with sticky goo inside hanging from trees. Apple, pear, plum and peach trees just starting to bear fruit - hundreds of fruit will ripen on the trees. She had an amazing net for wrapping cherry trees to keep the birds out.
I have always wanted to be a gardener. There were some amazing gardeners in my family; my great-grandfather had a cacao plantation and was an avid orchid grower. My grandmother could grow anything - there were plants anywhere she could fit them. I have always felt I did not get that gene, having killed every plant I ever tried to grow. This is where I am going to 'turn a new leaf', haha. A few weeks ago, I planted four tomato plants, parsley, sage, thyme and oregano - that's it for now - small and not overwhelming. For now I will aspire to one day have a garden like Theresa's.
Farm Tour, Part One
Part One: Ballard Family Dairy
I went on a field trip yesterday - The Idaho's Bounty Spring Farm Tour. part One: We toured the Ballard Family Dairy, a small dairy farm in Gooding, Idaho. Their love of Jersey cows turned into an artisan cheese business - amazing cheeses all handmade on their farm. The cheese they create is natural, it tastes real and it has amazing flavor. The Idaho Golden Greek is wonderful and when grilled is warm, crusted and creamy -everyone loved this cheese. Also, the aged cheddar has a nice nutty flavor - very special, and the Truffle cheddar was amazing - a rich cheese by itself that could add a decadent topping to many recipes. They have a great selection available online and in stores in Idaho.
I was familiar with the term 'natural' before but was refreshed when I was there. Natural foods taste like what they are. Processed foods are taken apart and put back together so that the foods taste exactly the same all the time, winter, spring, summer and fall - all the percentages of ingredients are always the same. That is why whole foods are the best to eat, they are just exactly that - whole, not tampered with - left in their natural state to taste like what they are. Is this a no-brainer or what?
http://www.ballardcheese.com/
I went on a field trip yesterday - The Idaho's Bounty Spring Farm Tour. part One: We toured the Ballard Family Dairy, a small dairy farm in Gooding, Idaho. Their love of Jersey cows turned into an artisan cheese business - amazing cheeses all handmade on their farm. The cheese they create is natural, it tastes real and it has amazing flavor. The Idaho Golden Greek is wonderful and when grilled is warm, crusted and creamy -everyone loved this cheese. Also, the aged cheddar has a nice nutty flavor - very special, and the Truffle cheddar was amazing - a rich cheese by itself that could add a decadent topping to many recipes. They have a great selection available online and in stores in Idaho.
I was familiar with the term 'natural' before but was refreshed when I was there. Natural foods taste like what they are. Processed foods are taken apart and put back together so that the foods taste exactly the same all the time, winter, spring, summer and fall - all the percentages of ingredients are always the same. That is why whole foods are the best to eat, they are just exactly that - whole, not tampered with - left in their natural state to taste like what they are. Is this a no-brainer or what?
http://www.ballardcheese.com/
Friday, June 18, 2010
An Empty Stomach
It really is funny what hunger does to you...all the road rage in L.A could probably be stopped with good food. The majority of the time when I am easily bothered or annoyed it's because I need to eat.
It was one of those days...I didn't bring enough food with me to work and by the time I got home I could eat cardboard with ketchup and it wouldn't have mattered. Potato salad, tomatoes...ate that. Wanted more, more, more! I then made 2 quesadillas with corn tortillas, oozing Muenster cheese and hot sauce. Ok, I can function again. Contented and smiling. Tostadas for later and I am at peace.
I think I need to make cornbread, that would be good tonight.
You know, it's kind of good to be hungry - starving and ravenous once in a while, food tastes really good on an empty stomach. LOL :)
It was one of those days...I didn't bring enough food with me to work and by the time I got home I could eat cardboard with ketchup and it wouldn't have mattered. Potato salad, tomatoes...ate that. Wanted more, more, more! I then made 2 quesadillas with corn tortillas, oozing Muenster cheese and hot sauce. Ok, I can function again. Contented and smiling. Tostadas for later and I am at peace.
I think I need to make cornbread, that would be good tonight.
You know, it's kind of good to be hungry - starving and ravenous once in a while, food tastes really good on an empty stomach. LOL :)
Thursday, June 17, 2010
Simplicity
I may be going out of my little box on this one but I am going blog about Simplicity.
It is very much in the line of thinking that goes with Cook. Eat. Inspire.
Simplicity does not mean stark and it does not mean empty. It certainly does not mean uneducated.
It means to not continually clutter your your life - with things and emotions and t.v., etc. To create a balance for oneself. To see things as they really are - clearly. I know that there are times to be extravagant and go a bit overboard - but I am speaking here of life on a daily basis.
I could not talk about this if I had not learned about it the hard way; I have been the single mom with too much life on my plate; too much stuff - papers accumulating, the frig needs to be cleaned out, laundry's way overdue - but then there's that t.v. show on tonight that I don't want to miss...and I have to get my son to school and get to work. Back on the wheel again. I consider myself a very tidy person, organized, well that all went to the wayside during my son's elementary years from about age 6 to 11 or so, things just got left undone and got done when I damn well pleased. There was life to be lived.
To keep myself sane and make sure I feel like myself on a daily basis - I have to stick to these things:
1. Have a daily sense of accomplishment, through work and something that I do for myself.
2. A good walk. A little healthy dose of discipline.
3. Reading time. Leisurely entertainment.
4. Cooking and Eating Time. Some creative work for nourishing the body and the senses.
I do watch t.v. and I do nourish my soul by reading something spiritual. There are lots of various other things that give me a feeling of being renewed and refreshed depending on my interests.
I think the key to life is to do simple things well. It is really important to do things on a daily basis that make us feel alive; like the person we want to be.
Every generation says that theirs was a simpler time. The funny thing is, is that we are all striving for our version of that now. A sense of simple peace for ourselves and our families and the people we love.
What does simplicity mean to you? How do you go about accomplishing it?
It is very much in the line of thinking that goes with Cook. Eat. Inspire.
Simplicity does not mean stark and it does not mean empty. It certainly does not mean uneducated.
It means to not continually clutter your your life - with things and emotions and t.v., etc. To create a balance for oneself. To see things as they really are - clearly. I know that there are times to be extravagant and go a bit overboard - but I am speaking here of life on a daily basis.
I could not talk about this if I had not learned about it the hard way; I have been the single mom with too much life on my plate; too much stuff - papers accumulating, the frig needs to be cleaned out, laundry's way overdue - but then there's that t.v. show on tonight that I don't want to miss...and I have to get my son to school and get to work. Back on the wheel again. I consider myself a very tidy person, organized, well that all went to the wayside during my son's elementary years from about age 6 to 11 or so, things just got left undone and got done when I damn well pleased. There was life to be lived.
To keep myself sane and make sure I feel like myself on a daily basis - I have to stick to these things:
1. Have a daily sense of accomplishment, through work and something that I do for myself.
2. A good walk. A little healthy dose of discipline.
3. Reading time. Leisurely entertainment.
4. Cooking and Eating Time. Some creative work for nourishing the body and the senses.
I do watch t.v. and I do nourish my soul by reading something spiritual. There are lots of various other things that give me a feeling of being renewed and refreshed depending on my interests.
I think the key to life is to do simple things well. It is really important to do things on a daily basis that make us feel alive; like the person we want to be.
Every generation says that theirs was a simpler time. The funny thing is, is that we are all striving for our version of that now. A sense of simple peace for ourselves and our families and the people we love.
What does simplicity mean to you? How do you go about accomplishing it?
Veggie Tostadas
I am going to soak some pinto beans overnight to make tostadas tomorrow. It is not really a big issue to think ahead - the day before you make something. Good food does not come from the age of instant gratification; it comes from planning ahead and cooking it with patience and time. After they soak just cook them with a few garlic cloves and an onion, salt when they are tender.
There are a lot of vegetarians in my family and when I eat with them I don't miss the meat and really never think about it. I thoroughly enjoy whatever we are having. My youngest sister April make tostadas, it is a production - and definitely worth all the effort. There are the tortillas that are fried; beans, of course; cheese; lettuce; black olives; tomatoes; avocado; salsa and sour cream. Sooo delicious. This is what I will be putting together tomorrow night after my beans have cooked. My mouth is watering.....
There are a lot of vegetarians in my family and when I eat with them I don't miss the meat and really never think about it. I thoroughly enjoy whatever we are having. My youngest sister April make tostadas, it is a production - and definitely worth all the effort. There are the tortillas that are fried; beans, of course; cheese; lettuce; black olives; tomatoes; avocado; salsa and sour cream. Sooo delicious. This is what I will be putting together tomorrow night after my beans have cooked. My mouth is watering.....
Wednesday, June 16, 2010
Potato Salad Supper
I ate eggplant parm for dinner last night. Then I ate it for breakfast and I just finished it off for lunch. Ok, done with eggplant parm....it was so friggin good. Done. I have some potatoes on the stove cooking for potato salad. (Almost forgot about 'em, too!)
I make my potato salad very simple:
Peel, cut and boil the potatoes, drain and cool for a few minutes. Add just enough mayo to cover them, mix well. Chop some green onions and mix in. Next add about half a cup of sliced black olives. A chopped hard-boiled egg or two. Another thing I love is bacon crumbles (but not for today). Add salt and pepper to taste.
This is a take on my Auntie Diana's potato salad. I never liked the ones that are yellow and mushy and sweet - and then this one came along at one of our family get togethers, I think it was a birthday because it was warm weather, and I was about 14 and watched her put this together. I have made it this way my whole life.
I am going to eat this with some mixed greens tossed in vinaigrette and a sliced tomato. Maybe some bread, too. Lovely dinner. I can't wait. Thank-you, A. Diana and God Bless.
I make my potato salad very simple:
Peel, cut and boil the potatoes, drain and cool for a few minutes. Add just enough mayo to cover them, mix well. Chop some green onions and mix in. Next add about half a cup of sliced black olives. A chopped hard-boiled egg or two. Another thing I love is bacon crumbles (but not for today). Add salt and pepper to taste.
This is a take on my Auntie Diana's potato salad. I never liked the ones that are yellow and mushy and sweet - and then this one came along at one of our family get togethers, I think it was a birthday because it was warm weather, and I was about 14 and watched her put this together. I have made it this way my whole life.
I am going to eat this with some mixed greens tossed in vinaigrette and a sliced tomato. Maybe some bread, too. Lovely dinner. I can't wait. Thank-you, A. Diana and God Bless.
Tuesday, June 15, 2010
Eggplant Heaven
I think I love eggplant for its deep, dark purple color.
I'm making Eggplant Parmigiana. Its very, very easy. I start with the sauce because I like to let it cook for a long time.
This is what I did:
For the sauce - 1-28 ounce can diced tomatoes, half a stick of butter, 6 cloves of garlic, 1 medium onion, chopped - put all ingredients in a large saucepan, bring to a boil and then simmer for 1 hour. After an hour using a blender or immersion blender, puree the sauce and season with salt and pepper to taste. Simmer for another half hour or so, longer is better. I always add a few splashes of hot sauce just for a little kick. The sauce can be cooked the day before or 2 days before and then reheated while you prepare the eggplant. It never hurts for flavors to sit around together for a day or 2 and get to know each other...better. :)
For the eggplant- Heat skillet with about 1 inch vegetable oil.
Slice the eggplant about 1/2 inch thick. Let Drain on a paper towel. (I like the skin, so I leave it on).
Whisk 2 eggs, for dipping in a dish.
Put 1cup flour in a dish, for dredging (season the flour with salt and pepper)
Have 1cup of grated mozzarella and 1/2 cup smoked mozzarella prepared. Toss together.
Also, 1/4 cup or so of grated parmesan cheese
Make sure the eggplant is dry and coat with egg mixture, then coat with flour. Fry about 3 minutes on each side; drain on a paper towel.
In a rectangular casserole dish, ladel just a bit of the sauce to coat the bottom. I like to overlap the eggplant slices in the dish. Ladel the remaining sauce over the top. Sprinkle the cheeses over the top and dot with butter. Bake at 350 degrees for about 30 minutes. I personally like the cheese to get a little dark - it's the best part. Smells Fantastic!!! Some bread for mopping up the sauce....
I'm making Eggplant Parmigiana. Its very, very easy. I start with the sauce because I like to let it cook for a long time.
This is what I did:
For the sauce - 1-28 ounce can diced tomatoes, half a stick of butter, 6 cloves of garlic, 1 medium onion, chopped - put all ingredients in a large saucepan, bring to a boil and then simmer for 1 hour. After an hour using a blender or immersion blender, puree the sauce and season with salt and pepper to taste. Simmer for another half hour or so, longer is better. I always add a few splashes of hot sauce just for a little kick. The sauce can be cooked the day before or 2 days before and then reheated while you prepare the eggplant. It never hurts for flavors to sit around together for a day or 2 and get to know each other...better. :)
For the eggplant- Heat skillet with about 1 inch vegetable oil.
Slice the eggplant about 1/2 inch thick. Let Drain on a paper towel. (I like the skin, so I leave it on).
Whisk 2 eggs, for dipping in a dish.
Put 1cup flour in a dish, for dredging (season the flour with salt and pepper)
Have 1cup of grated mozzarella and 1/2 cup smoked mozzarella prepared. Toss together.
Also, 1/4 cup or so of grated parmesan cheese
Make sure the eggplant is dry and coat with egg mixture, then coat with flour. Fry about 3 minutes on each side; drain on a paper towel.
In a rectangular casserole dish, ladel just a bit of the sauce to coat the bottom. I like to overlap the eggplant slices in the dish. Ladel the remaining sauce over the top. Sprinkle the cheeses over the top and dot with butter. Bake at 350 degrees for about 30 minutes. I personally like the cheese to get a little dark - it's the best part. Smells Fantastic!!! Some bread for mopping up the sauce....
Monday, June 14, 2010
Chocolate Orange Decadence
I was really in the mood for pudding. And let me tell you something its a whole helluva lot easier, more economical and DECADENT to make your own. Please, do yourself a favor and never buy pudding mixes in those little boxes. It's one of the easiest things in the world to make from scratch.
Here's what I did:
I took 3 ounces of good semi-sweet chocolate (Scharffen Berger is the best)and melted it very slowly on low heat on the stove.
I added 2/3 cup sugar. Then added 1 cup milk and 1 cup half and half. I was lucky and happened to have on hand a vanilla bean, and used a bout half an inch, scraping the inside and throwing the remaining pod in for good measure. But you can use 1 teaspoon vanilla extract
Then I added 3 tablespoons cornstarch and whisked this together until it became thick and bubbly.
Continuing to whisk as I took it off the fire I added 1 teaspoon of ORANGE ANGOSTURA BITTERS.
Surprise, huh! I have previously blogged about the original bitters and love that but this is a new flavor they have and let me tell you something - Orange bitters rocks! Anytime you want an enhanced orange flavor or spicy citrus flavor try it.
I let the pudding get cold and then eat the best part - the 'skin' that forms on the top. My God what is better than that.
Cook. Eat. Inspire....Rock on.
Here's what I did:
I took 3 ounces of good semi-sweet chocolate (Scharffen Berger is the best)and melted it very slowly on low heat on the stove.
I added 2/3 cup sugar. Then added 1 cup milk and 1 cup half and half. I was lucky and happened to have on hand a vanilla bean, and used a bout half an inch, scraping the inside and throwing the remaining pod in for good measure. But you can use 1 teaspoon vanilla extract
Then I added 3 tablespoons cornstarch and whisked this together until it became thick and bubbly.
Continuing to whisk as I took it off the fire I added 1 teaspoon of ORANGE ANGOSTURA BITTERS.
Surprise, huh! I have previously blogged about the original bitters and love that but this is a new flavor they have and let me tell you something - Orange bitters rocks! Anytime you want an enhanced orange flavor or spicy citrus flavor try it.
I let the pudding get cold and then eat the best part - the 'skin' that forms on the top. My God what is better than that.
Cook. Eat. Inspire....Rock on.
Sunday, June 13, 2010
Beans & Legumes
Beans and legumes are low in fat, contain no cholesterol, and are high in folate, potassium, iron and magnesium. They're also a good source of protein and can be a healthy substitute for meat. With no fat or cholesterol, another important feature is that they are full of fiber.
The best and most economical way to buy beans is dried.
First off, you will need to sort through the dried beans or legumes - sometimes there are tiny rocks mixed in.
Next you will need to presoak - beans. I like to them soak overnight - I rinse them at this point and get rid of any "floaters". Just put the amount of beans you intend to use in a pot and fill the pot with water. Swish them around and pick the floaters off the top. I usually rinse three times.
Let the beans soak at least 8 hours or overnight. Soaking allows the beans to cook more evenly.
After the soaking is done; Drain off the water and rinse one last time. Fill up the pot with cold water and start the cooking process on the stove. At this point you can add a hamhock, onions, garlic, etc. Once the beans are fork tender but still a bit crunchy, add carrots, celery, potatoes.
Add the salt at the very end when the beans are done - adding salt the salt before the beans are done prevents the absorbing of liquid and the surface of the beans peel and curl; they do not turn out soft and tender.
Legumes are quicker cooking, for instance lentils and dried peas are done in 30 to 40 minutes.
Rinse them as you would dried beans. Pick through them and removed the floaters. I put them in a strainer and rinse for a good thirty second under running water.
Last night I made lentil soup with barley. It took about 40 minutes from start to finish. I added a clove of garlic, about half a small onion, chicken broth for the liquid and let it simmer. Filling, delicious and nutritious.
http://www.bobsredmill.com/
The best and most economical way to buy beans is dried.
First off, you will need to sort through the dried beans or legumes - sometimes there are tiny rocks mixed in.
Next you will need to presoak - beans. I like to them soak overnight - I rinse them at this point and get rid of any "floaters". Just put the amount of beans you intend to use in a pot and fill the pot with water. Swish them around and pick the floaters off the top. I usually rinse three times.
Let the beans soak at least 8 hours or overnight. Soaking allows the beans to cook more evenly.
After the soaking is done; Drain off the water and rinse one last time. Fill up the pot with cold water and start the cooking process on the stove. At this point you can add a hamhock, onions, garlic, etc. Once the beans are fork tender but still a bit crunchy, add carrots, celery, potatoes.
Add the salt at the very end when the beans are done - adding salt the salt before the beans are done prevents the absorbing of liquid and the surface of the beans peel and curl; they do not turn out soft and tender.
Legumes are quicker cooking, for instance lentils and dried peas are done in 30 to 40 minutes.
Rinse them as you would dried beans. Pick through them and removed the floaters. I put them in a strainer and rinse for a good thirty second under running water.
Last night I made lentil soup with barley. It took about 40 minutes from start to finish. I added a clove of garlic, about half a small onion, chicken broth for the liquid and let it simmer. Filling, delicious and nutritious.
http://www.bobsredmill.com/
Saturday, June 12, 2010
Over the Kitchen Sink
In Fried Green Tomatoes at the Whistlestop Cafe, Ninny Threadgoode is talking to Evelyn Couch and she says that she likes those brown and serve rolls with a little syrup and you can only eat like that at home.
I love, love, love this book. I love what Mrs. Threadgoode says here about how we eat at home because there is a difference. Eating at home is not at all like eating in a restaurant or eating out in public.
Lots of times I have eaten a cold pancake long after breakfast was over with whatever was around - grape jelly, bacon crumbles from the paper towel they were drained on...stuffing my mouth over the kitchen sink.
Don't be confused here; I do love the ritual of the meal - sitting down at a table - enjoying it thoroughly.
But eating home cooked food can be lots of things...a bite left in the pan that there is no reason to put in the frig...put in my mouth saves time. Over the pan; Over the sink. Less mess, ya know. No waste.
I love sweetened condensed milk and if I have an open can in the frig I will put it in my tea. I will also eat it with a spoon out of the can standing in front of the refrigerator right before bed. And I don't feel one bit guilty.
What have you eaten over the kitchen sink lately?
I love, love, love this book. I love what Mrs. Threadgoode says here about how we eat at home because there is a difference. Eating at home is not at all like eating in a restaurant or eating out in public.
Lots of times I have eaten a cold pancake long after breakfast was over with whatever was around - grape jelly, bacon crumbles from the paper towel they were drained on...stuffing my mouth over the kitchen sink.
Don't be confused here; I do love the ritual of the meal - sitting down at a table - enjoying it thoroughly.
But eating home cooked food can be lots of things...a bite left in the pan that there is no reason to put in the frig...put in my mouth saves time. Over the pan; Over the sink. Less mess, ya know. No waste.
I love sweetened condensed milk and if I have an open can in the frig I will put it in my tea. I will also eat it with a spoon out of the can standing in front of the refrigerator right before bed. And I don't feel one bit guilty.
What have you eaten over the kitchen sink lately?
Tossed Salad and Scrambled Eggs
I absolutely love my long walks on Saturdays. I try to walk every day but that doesn't always happen. There's something about being outside in the fresh air that lifts my spirits, brings me down to earth and relieves stress. It is not the same on a treadmill - yes there is the exercise factor and that does do good but the fresh air is really important.
Lunch was literally tossed salad and scrambled eggs. I had a good appetite after a long walk and ate a huge plate. I eat this a lot and always get the song from Frasier in my head when I do, it's one of my favorite shows so it's all good.
After my ice cream and coffee yesterday...I have been splurging ever since. I had two yesterday and one already today...possibly another before the day is over. I could have it for breakfast...Obsessed, yes, but it will only last until the ice cream is gone. :)
Lunch was literally tossed salad and scrambled eggs. I had a good appetite after a long walk and ate a huge plate. I eat this a lot and always get the song from Frasier in my head when I do, it's one of my favorite shows so it's all good.
After my ice cream and coffee yesterday...I have been splurging ever since. I had two yesterday and one already today...possibly another before the day is over. I could have it for breakfast...Obsessed, yes, but it will only last until the ice cream is gone. :)
Friday, June 11, 2010
Vanilla Ice Cream & Coffee
I love vanilla ice cream with good strong coffee poured over it. Decadent...
The ice cream melts fast so it doesn't last long.
Comforting and satisfying to the soul.
The ice cream melts fast so it doesn't last long.
Comforting and satisfying to the soul.
Thursday, June 10, 2010
The Contented Taco
I admit to being a creature of habit as far as breakfast and lunch go. I can eat the same thing day after day for both and not even think about - What happens is I buy enough for the week and have it to last me at least throught the workweek.
Dinner is a different story. I like to cook and be creative but most of the time I do keep it pretty simple.
Tonight I made tacos. I fried some flour tortillas, cooked some ground turkey meat with some onion and salt and pepper, filled the shell with the meat, cheese, tomatoes, lettuce and sour cream. Perfect! I don't need anything else. I am full and content...Peace.
Dinner is a different story. I like to cook and be creative but most of the time I do keep it pretty simple.
Tonight I made tacos. I fried some flour tortillas, cooked some ground turkey meat with some onion and salt and pepper, filled the shell with the meat, cheese, tomatoes, lettuce and sour cream. Perfect! I don't need anything else. I am full and content...Peace.
Wholesome Rocks!
I am not going to do this half-assed.
There will be no premade or prepackaged food. No frozen meals to put in the microwave. No cake mixes or bottles of salad dressing. Nothing imitation. No energy bars. Real wholesome food cooked at home. Real food, not quick fixes.
Another thing I have been thinking about is snacks. If I am eliminating snack foods then I should eliminate snacks altogether, right? No, I don't think so.
First of all, it is important to eat 3 meals a day - but absolutley not stuff yourself at a meal. I am not a big breakfast person when I go to work in the morning, but I have to have something. After a few hours of work I need something else: an apple or a banana. In the afternoon, I love tea and a lot of the time I have to have something to go with it - toast or a cookie or something. A snack to tide you over should not be 500 calories and full of fat. I just want to eat good wholesome food - and stay away from the single serving foods at the convenience store. I am trying - The more I think about it and delve into this the more I enjoy and appreciate what I eat.
I also want to stay away from labels about eating well. This is not a diet; it's not about religion; it's not about exercise or being fit. It's just about cooking at home and eating well and being inspired.
There will be no premade or prepackaged food. No frozen meals to put in the microwave. No cake mixes or bottles of salad dressing. Nothing imitation. No energy bars. Real wholesome food cooked at home. Real food, not quick fixes.
Another thing I have been thinking about is snacks. If I am eliminating snack foods then I should eliminate snacks altogether, right? No, I don't think so.
First of all, it is important to eat 3 meals a day - but absolutley not stuff yourself at a meal. I am not a big breakfast person when I go to work in the morning, but I have to have something. After a few hours of work I need something else: an apple or a banana. In the afternoon, I love tea and a lot of the time I have to have something to go with it - toast or a cookie or something. A snack to tide you over should not be 500 calories and full of fat. I just want to eat good wholesome food - and stay away from the single serving foods at the convenience store. I am trying - The more I think about it and delve into this the more I enjoy and appreciate what I eat.
I also want to stay away from labels about eating well. This is not a diet; it's not about religion; it's not about exercise or being fit. It's just about cooking at home and eating well and being inspired.
Wednesday, June 9, 2010
One Bad Apple
Unknowingly, of course, I bought some lousy, mealy apples. I thought, What the hell am I going to do with these now? They sat around on the counter for a few days, then last night I was making pound cake and decided to grated one and add it to the batter. Voila! No waste, the cake turned out really super moist and I didn't feel guilty about the possibility of throwing them out.
Other ideas I had about using mushy, mealy apples:
Pancake batter
Muffins
Cook them into applesauce
Add to ground turkey, with an egg and garlic, mustard and don't forget the bitters - for turkey burgers
Grate and add to other fruit for a pie or crisp
Add cinnamon, nutmeg and brown sugar for your taste to enhance the apple flavor.
I have used apple juice concentrate for sweetener in pies and cobblers, try adding grated apple to berry cobblers or pies - even apple pie to give an added oomph!
Other ideas I had about using mushy, mealy apples:
Pancake batter
Muffins
Cook them into applesauce
Add to ground turkey, with an egg and garlic, mustard and don't forget the bitters - for turkey burgers
Grate and add to other fruit for a pie or crisp
Add cinnamon, nutmeg and brown sugar for your taste to enhance the apple flavor.
I have used apple juice concentrate for sweetener in pies and cobblers, try adding grated apple to berry cobblers or pies - even apple pie to give an added oomph!
A Life in a House
A proper home does not just mean clean sheets and a hot shower. It should mean a comfortable chair with a good lamp to read; An uncluttered kitchen with work spaces to make meals; A potted plant here and there; Hot nourishing soup simmering on the stove; Music playing; Everything you have in your home you should truly love for one reason or another. Love it because of its memory or if its ugly and it just belongs there then its your reason for loving it and having it in your home. A real home is for living. I have never understood houses that are enormous. How do you live like that? Yes, space is one thing but vast open spaces as a home are not what I would call comforting.
Parsley and Oregano just planted last week! Another thing I learned reading Rosamunde Pilcher's books was that the outside of a house is just as important as the inside. I have only had small bouts with actually having a yard in my life, so I am hoping to develop myself into a green thumb, although I am terrible at even growing indoor plants. It can't be that hard to remember to water them, right? I have started small so that I don't overwhelm myself with the bounty, hehe...
Tuesday, June 8, 2010
Lovely Summer Salads
I love salads. In the summer I eat them all the time. And the thing about my salads is that I like HUGE salads - the size of a basketball! When I have a huge salad in the afternoon after work it is usually enough that I do not have to have any dinner.
I take the bowl down and just start throwing things in.
Here are some salad ingredient ideas:
**different types of lettuce, torn into bite size pieces
**tomatoes, avocados, green onions
**beans of some sort, garbanzo or black tend to be my favorite
**carrots in lovely ribbons made with a vegetable peeler
**any vegetable like zucchini that can be made thin with the peeler
**grated cheese, like mozzarella, cheddar or parmesan or feta
**hardboiled eggs
**any cold leftover meat or bacon
**roasted veggies, like eggplant, squash and bell peppers
**albacore tuna
**smoked salmon
I like to make everything bite sized so its easy to eat.
To make it even more of a meal I will broil some chicken, fish or whatever meat I have and slice it thinly then toss that into the bowl.
For dressing I like to keep it simple and its just olive oil, balsamic vinegar a squeeze of lemon and some salt and pepper. If I have fresh herbs I will add some(finely chopped) basil or thyme or a pinch of herbs de provence. A smashed and very finely minced garlic clove once in a while is good. Bottled dressings...I have gotten over those.
Give it a good toss and eat it in the huge bowl it was created in. A baguette to dip into the dressing and a cold beer or a glass of pinot and you're there. LOVELY!! Summer is here!!
I take the bowl down and just start throwing things in.
Here are some salad ingredient ideas:
**different types of lettuce, torn into bite size pieces
**tomatoes, avocados, green onions
**beans of some sort, garbanzo or black tend to be my favorite
**carrots in lovely ribbons made with a vegetable peeler
**any vegetable like zucchini that can be made thin with the peeler
**grated cheese, like mozzarella, cheddar or parmesan or feta
**hardboiled eggs
**any cold leftover meat or bacon
**roasted veggies, like eggplant, squash and bell peppers
**albacore tuna
**smoked salmon
I like to make everything bite sized so its easy to eat.
To make it even more of a meal I will broil some chicken, fish or whatever meat I have and slice it thinly then toss that into the bowl.
For dressing I like to keep it simple and its just olive oil, balsamic vinegar a squeeze of lemon and some salt and pepper. If I have fresh herbs I will add some(finely chopped) basil or thyme or a pinch of herbs de provence. A smashed and very finely minced garlic clove once in a while is good. Bottled dressings...I have gotten over those.
Give it a good toss and eat it in the huge bowl it was created in. A baguette to dip into the dressing and a cold beer or a glass of pinot and you're there. LOVELY!! Summer is here!!
Monday, June 7, 2010
A Bakers' Dog
One day after bringing in the groceries and putting them on the floor in the kitchen. After putting everything away I remembered I'd bought a baguette. Looking around I happened to look down the hallway to see part of it sticking out from under my bed. Duke, that little character, had stole my baguette!
There were packages of meat and cheese in the bags, but my dog stole the baguette! Seriously, now, you might think that my dog was a French poodle, but, he's a rat terrier. The dog loves bread. He will fight the cat if she comes anywhere near me when he thinks he might get a piece of a baguette, growling at her, quite literally cussing her out. And my poor little cat, she will walk backwards to get away from that situation, not understanding the bread thing at all.
Paws OFF the table!
There were packages of meat and cheese in the bags, but my dog stole the baguette! Seriously, now, you might think that my dog was a French poodle, but, he's a rat terrier. The dog loves bread. He will fight the cat if she comes anywhere near me when he thinks he might get a piece of a baguette, growling at her, quite literally cussing her out. And my poor little cat, she will walk backwards to get away from that situation, not understanding the bread thing at all.
Paws OFF the table!
Bakers' Pantry
If there is one thing I know how to do it's bake. I learned to bake before I could cook and I have a diploma from Le Cordon Bleu in Patisserie and Baking. So I have bantered with the idea of not buying any prepackaged mixes for a while now. Silly, though, I will still keep cornbread mixes and brownie mixes in my pantry - but why?
Today when I stopped at the market, I looked at the brownie boxes for a while. What really is in a brownie? By the way, I am sure the Pentagon knows. But, really, what staples should I be keeping to make a batch of brownies? That's the type of thing I would want to whip up in a few minutes if I decided to make them.
*butter
*unsweetened chocolate
*eggs
*sugar
*vanilla
*flour
*nuts
All of the ingredients in brownies are staples in the pantry - very basic ingredients. Why buy a mix??? Is it supposedly easier to buy a mix? Or can you set up your kitchen so that it's easy to get to your ingredients in the pantry? Yes. And memorize what is in a brownie. Um, yes. Or know what you need for your favorite baked items - like chocolate chip cookies, pound cake, peanut butter cookies. No need to buy the mix, buy the main ingredient and keep it on hand with the rest of your pantry items.
Bakers Pantry List
**flour
**sugar
**baking powder
**baking soda
**brown sugar
**vanilla extract
**cocoa powder (unsweetened)
**unsweetened chocolate
**brown sugar
**chocolate chips
**nuts
**peanut butter
**powdered sugar
With these ingredients on hand it's easy to make just about anything you are in the mood for. My son loves madeleines and plain vanilla pound cake and I have always made them from scratch. Eggs and butter are the most common things to have on hand, add them to anything on this list and there you have it. Other items you may want are cinnamon, nutmeg, coconut, cream of tartar, ground ginger and various extracts like almond and lemon. Without all those premade boxes there's more room in the cupboard, too!
Happy baking!
Today when I stopped at the market, I looked at the brownie boxes for a while. What really is in a brownie? By the way, I am sure the Pentagon knows. But, really, what staples should I be keeping to make a batch of brownies? That's the type of thing I would want to whip up in a few minutes if I decided to make them.
*butter
*unsweetened chocolate
*eggs
*sugar
*vanilla
*flour
*nuts
All of the ingredients in brownies are staples in the pantry - very basic ingredients. Why buy a mix??? Is it supposedly easier to buy a mix? Or can you set up your kitchen so that it's easy to get to your ingredients in the pantry? Yes. And memorize what is in a brownie. Um, yes. Or know what you need for your favorite baked items - like chocolate chip cookies, pound cake, peanut butter cookies. No need to buy the mix, buy the main ingredient and keep it on hand with the rest of your pantry items.
Bakers Pantry List
**flour
**sugar
**baking powder
**baking soda
**brown sugar
**vanilla extract
**cocoa powder (unsweetened)
**unsweetened chocolate
**brown sugar
**chocolate chips
**nuts
**peanut butter
**powdered sugar
With these ingredients on hand it's easy to make just about anything you are in the mood for. My son loves madeleines and plain vanilla pound cake and I have always made them from scratch. Eggs and butter are the most common things to have on hand, add them to anything on this list and there you have it. Other items you may want are cinnamon, nutmeg, coconut, cream of tartar, ground ginger and various extracts like almond and lemon. Without all those premade boxes there's more room in the cupboard, too!
Happy baking!
Sunday, June 6, 2010
Crepes, Coffee, and Rod Stewart
Today is the opposite of yesterday: rainy and grey and quiet. The birds did not wake up the cats and my little dog stayed in bed after I got up.
The perfect day to have a good cup of coffee and play some music. I have an aunt that I spent a lot of time with when I was young and when she got up every day the summer I spent with her, she would make a pot of coffee and put on Rod Stewart's album, Crossing the Atlantic. She's French, so it was very ritualistic. I had coffee with her from about age 12. She taught me to make crepes and flip them. We would make a huge pile of them and have them with sour cream and sugar. The two of us and my two little toddler cousins would eat the whole pile. The trick with the crepe batter was to add some beer, and I have always added beer to my crepe batter. And flip them when they start to look like a giraffe. I loved the way she said giraffe and whenever I make them I can hear her voice when it is time to flip them. She is probably the most charming human being I have ever known in my life.
We walked all over Santa Monica that summer with my two little cousins in strollers. One time she took me to the Tudor House and we got a package of McVities chocolate digestive biscuits. We ate the whole pack before we got to the apartment which was not that far. She said they reminded her of London. They were the best cookies(biscuits) I had ever eaten - and to this day have ever eaten. I have always kept them in my cupboard as often as possible, although, between my son and me they never last long.
It is amazing how some memories can define certain parts of us. That summer when I was 12 and living with my grandmother - when my grandmother went to work she would drop me off at my aunt and uncles apartment on 5th street in Santa Monica. Of course, everything changed after that summer, I grew up and wanted to be with my friends. I started ice skating and most of my teenage years were spent on the ice after that. The summer I spent with her defined my taste in food, a way that I would eat for the rest of my life - camembert, curries, big plates of fried potatoes, yogurt. She also helped define a personal style, a way of wearing clothes that was feeling them and owning them. A new pair of shoes was not your own until they were scuffed and you wore them and walked in them; the scuffs and the bends were yours and they molded to your body.
Some crepes sound good right now. And three kisses...xxx
The perfect day to have a good cup of coffee and play some music. I have an aunt that I spent a lot of time with when I was young and when she got up every day the summer I spent with her, she would make a pot of coffee and put on Rod Stewart's album, Crossing the Atlantic. She's French, so it was very ritualistic. I had coffee with her from about age 12. She taught me to make crepes and flip them. We would make a huge pile of them and have them with sour cream and sugar. The two of us and my two little toddler cousins would eat the whole pile. The trick with the crepe batter was to add some beer, and I have always added beer to my crepe batter. And flip them when they start to look like a giraffe. I loved the way she said giraffe and whenever I make them I can hear her voice when it is time to flip them. She is probably the most charming human being I have ever known in my life.
We walked all over Santa Monica that summer with my two little cousins in strollers. One time she took me to the Tudor House and we got a package of McVities chocolate digestive biscuits. We ate the whole pack before we got to the apartment which was not that far. She said they reminded her of London. They were the best cookies(biscuits) I had ever eaten - and to this day have ever eaten. I have always kept them in my cupboard as often as possible, although, between my son and me they never last long.
It is amazing how some memories can define certain parts of us. That summer when I was 12 and living with my grandmother - when my grandmother went to work she would drop me off at my aunt and uncles apartment on 5th street in Santa Monica. Of course, everything changed after that summer, I grew up and wanted to be with my friends. I started ice skating and most of my teenage years were spent on the ice after that. The summer I spent with her defined my taste in food, a way that I would eat for the rest of my life - camembert, curries, big plates of fried potatoes, yogurt. She also helped define a personal style, a way of wearing clothes that was feeling them and owning them. A new pair of shoes was not your own until they were scuffed and you wore them and walked in them; the scuffs and the bends were yours and they molded to your body.
Some crepes sound good right now. And three kisses...xxx
Saturday, June 5, 2010
Wholesome Goodness
I woke up this morning to a beautiful blue sky shining through my bedroom window - after all the rain we've been having it was a welcome sight. I didn't get up right away, I needed to stare at it and take it in. Finally, though, I did get up and open the door for the cats and let my dog pee. A good strong and big cup of coffee and the smell of the fresh outdoors called me on my walk.
For most of my adult life I have taken a walk on Saturday morning. Living here it was only a short walk through town to a hiking trail with my little rat terrier, Duke. It was not too warm and the breeze was just right. It wakes up your appetite and makes water taste amazing.
On my walk I was figuring out what I was hungry for - I felt like something wholesome and a lot of it. Hot cereal...perfect. I made 7-grain cereal, Bob's Red Mill. I love the stuff. You have to let it cook down quite a bit, but there is nothing more filling and hearty and wholesome after a long Saturday morning walk.
I have walked everywhere it seems. In the city. On the beach. In a small town. Hiking up a mountain. One of life's most simple and wholesome gifts - is to be able to take a walk outside. When I took a trip to London with my Aunt Diana most of our time was spent walking here and walking there - I loved to see what people were wearing: street fashion, it was the best way to see that city, up close and personal.
A walk along the beach in the early morning is one of my favorite things. The weather is just right and the air smells sweet. There is a kind of sweet innocence about the early morning when the world is waking up. It's wholesome. :) Now I will meander through the rest of my day.
For most of my adult life I have taken a walk on Saturday morning. Living here it was only a short walk through town to a hiking trail with my little rat terrier, Duke. It was not too warm and the breeze was just right. It wakes up your appetite and makes water taste amazing.
On my walk I was figuring out what I was hungry for - I felt like something wholesome and a lot of it. Hot cereal...perfect. I made 7-grain cereal, Bob's Red Mill. I love the stuff. You have to let it cook down quite a bit, but there is nothing more filling and hearty and wholesome after a long Saturday morning walk.
I have walked everywhere it seems. In the city. On the beach. In a small town. Hiking up a mountain. One of life's most simple and wholesome gifts - is to be able to take a walk outside. When I took a trip to London with my Aunt Diana most of our time was spent walking here and walking there - I loved to see what people were wearing: street fashion, it was the best way to see that city, up close and personal.
A walk along the beach in the early morning is one of my favorite things. The weather is just right and the air smells sweet. There is a kind of sweet innocence about the early morning when the world is waking up. It's wholesome. :) Now I will meander through the rest of my day.
Friday, June 4, 2010
It Just Tastes Good
The law of nature is do the thing and you shall have the power. Ralph Waldo Emerson
Once you get to cooking you'll just start to put good things together.
The ritual of the meal will start to fall into place when you start to cook it. Dishes will come down, the table laid, even for yourself. A plate of sliced fruit, bread and cheese. Simplicity. A tossed green salad with a light balsamic vinaigrette. Roasted chicken and carrots with lemon and rosemary. It sounds elegant doesn't it? You can just picture it because each thing was mentioned individually - you could picture each one in its own dish on the table. Yet it was a very very simple meal. Simplicity should be special.
Tonight I had spaghetti with Parmesan and butter, green salad and a big mug of tea. It's been raining all day - pasta was a go-to. Inspiration: It just tastes good. I just put it together and I knew it would fill me up and taste good.
Maybe for yourself your taste might be for a grilled cheese with dill pickles. You might get crazy and have sloppy joe meat wrapped in lettuce leaves. How about that fried egg sandwich, pommes frites and a small tossed salad. Or as simple as life should be - a poached egg on toast - mmm. Not too shabby.
Once you get to cooking you'll just start to put good things together.
The ritual of the meal will start to fall into place when you start to cook it. Dishes will come down, the table laid, even for yourself. A plate of sliced fruit, bread and cheese. Simplicity. A tossed green salad with a light balsamic vinaigrette. Roasted chicken and carrots with lemon and rosemary. It sounds elegant doesn't it? You can just picture it because each thing was mentioned individually - you could picture each one in its own dish on the table. Yet it was a very very simple meal. Simplicity should be special.
Tonight I had spaghetti with Parmesan and butter, green salad and a big mug of tea. It's been raining all day - pasta was a go-to. Inspiration: It just tastes good. I just put it together and I knew it would fill me up and taste good.
Maybe for yourself your taste might be for a grilled cheese with dill pickles. You might get crazy and have sloppy joe meat wrapped in lettuce leaves. How about that fried egg sandwich, pommes frites and a small tossed salad. Or as simple as life should be - a poached egg on toast - mmm. Not too shabby.
It's All About Eating
Some days are so busy getting things done - and when they do finally get done it's not at a certain time like lunch time or dinner time. You work hard until they get done - time doesn't matter - you're starving, ravenous, in fact. At a time like this you reach for things you know and crave. The best thing about this kind of food is that it's quick - you know that pan to mouth it's only going to be about 5 - 10 minutes max. I have my Go-To foods that have to fill me up fast:
I love my pomme frites with spicy ketchup.
A quesadilla with salsa and sour cream or whatever can fill it up along with the stringy melting cheese.
A big bowl of chocolate malt-o-meal.
A baguette with Nutella.
Cornbread with beans.
A big bowl of cereal, probably Life.
Sourdough bread toasted with melted brie.
A grilled cheese on sourdough with bacon and tomato.
Nachos with lots of cheese and anything that willl go with them, leftover meat, beans and salsa.
Any leftovers in the fridge lucky enough to taste better the next day.
Eggs any which way you feel like having them.
This is 'just plain eatin', it is not a rounded meal per se. It is needed to fill you up fast, and not be fast food. Times like these happen to everyone and we need the comfort after a stressful time of work or just plain life. The joy of this kind of eating is that we always go for what we know and love. Time to get home fix something quick to eat, get into your jammies, EAT and get some serious sleep. It does help to call your best friend and vent while eating - and usually talk about what you're eating for just a quick second to get an approving 'mmmm' from them while sitting on the couch with your feet up on the coffee table, remote in hand.
There you have it: Life happens; Work happens; and you get stressed and tired. The dishes can wait.
I love my pomme frites with spicy ketchup.
A quesadilla with salsa and sour cream or whatever can fill it up along with the stringy melting cheese.
A big bowl of chocolate malt-o-meal.
A baguette with Nutella.
Cornbread with beans.
A big bowl of cereal, probably Life.
Sourdough bread toasted with melted brie.
A grilled cheese on sourdough with bacon and tomato.
Nachos with lots of cheese and anything that willl go with them, leftover meat, beans and salsa.
Any leftovers in the fridge lucky enough to taste better the next day.
Eggs any which way you feel like having them.
This is 'just plain eatin', it is not a rounded meal per se. It is needed to fill you up fast, and not be fast food. Times like these happen to everyone and we need the comfort after a stressful time of work or just plain life. The joy of this kind of eating is that we always go for what we know and love. Time to get home fix something quick to eat, get into your jammies, EAT and get some serious sleep. It does help to call your best friend and vent while eating - and usually talk about what you're eating for just a quick second to get an approving 'mmmm' from them while sitting on the couch with your feet up on the coffee table, remote in hand.
There you have it: Life happens; Work happens; and you get stressed and tired. The dishes can wait.
Wednesday, June 2, 2010
Ode to Cornmeal
Ah my little postings.
Last night I made corn bread in a cast iron skillet as I have been doing for the last five years or so. When my son was growing up I made this frequently, maybe once a week. It was his snack, or breakfast on the run. Cornmeal is one of the staples in my house. I am not from the south, either. Having a grandmother from Trinidad helped, though. She used to make thin little corncakes for breakfast once in a while and I ate them with butter and honey. That's where this all started...
I have put cornmeal in pound cake and the texture it gives is amazing.
Cornmeal cereal - made just like cream of wheat, I add half milk/half water to cook and add the sugar while it's on the stove. My son loved this when he was young.
Fruit cobbler with a flour and cornmeal batter mixture, mmm.
It makes a great batter to coat fish or meats before frying.
Replace some flour, about a half cup, for pumpkin bread or zucchini bread.
Add cheese or mild green chillies to cornbread batter.
Chili and cornbread, a match made in heaven.
Last night I had it with butter and a little Lyle's golden syrup. Today I had it with a sliced tomato and some pinto beans cooked with onion and garlic.
I've seen people eat it kinda funky, too. One woman I remember crumbled up cornbread in a glass, poured milk over it, then put a handfull of raw onions on top. The things people eat when they think you aren't looking!
It is quite interesting how we use staples when we don't buy premade foods. Certain foods on their own start to look good to eat; a whole tomato, plain beans with onion and garlic. Nothing fancy. Don't get me wrong; I like fancy too, and I like it a whole lot, but there are occasions for that. Definitely not every day, but the simple life does not need to be hokey or defined as rural.
Simplicity is wholesome good food no matter what kind of shoes you wear.
Last night I made corn bread in a cast iron skillet as I have been doing for the last five years or so. When my son was growing up I made this frequently, maybe once a week. It was his snack, or breakfast on the run. Cornmeal is one of the staples in my house. I am not from the south, either. Having a grandmother from Trinidad helped, though. She used to make thin little corncakes for breakfast once in a while and I ate them with butter and honey. That's where this all started...
I have put cornmeal in pound cake and the texture it gives is amazing.
Cornmeal cereal - made just like cream of wheat, I add half milk/half water to cook and add the sugar while it's on the stove. My son loved this when he was young.
Fruit cobbler with a flour and cornmeal batter mixture, mmm.
It makes a great batter to coat fish or meats before frying.
Replace some flour, about a half cup, for pumpkin bread or zucchini bread.
Add cheese or mild green chillies to cornbread batter.
Chili and cornbread, a match made in heaven.
Last night I had it with butter and a little Lyle's golden syrup. Today I had it with a sliced tomato and some pinto beans cooked with onion and garlic.
I've seen people eat it kinda funky, too. One woman I remember crumbled up cornbread in a glass, poured milk over it, then put a handfull of raw onions on top. The things people eat when they think you aren't looking!
It is quite interesting how we use staples when we don't buy premade foods. Certain foods on their own start to look good to eat; a whole tomato, plain beans with onion and garlic. Nothing fancy. Don't get me wrong; I like fancy too, and I like it a whole lot, but there are occasions for that. Definitely not every day, but the simple life does not need to be hokey or defined as rural.
Simplicity is wholesome good food no matter what kind of shoes you wear.
Tuesday, June 1, 2010
Take A Bite & Smile
"If you smile when no one else is around, you really mean it." Andy Rooney
Last night I made a chicken and broccoli stir fry(teriyaki-ish) with garlic and crushed red pepper. It was a bit too spicy but it was really good and I ate every bite.
Today I went to my friend's daughters high school graduation. She had a family get-together after and there was plenty of homemade food and plenty of hands in the kitchen. It was awesome and I pretty much stuck to the homemade food, including the salsa which I was really impressed with, I had no problem sticking with my plan, and I enjoyed it thoroughly.
I always love my kitchen, as long as it is mine alone and visitors come to eat, help out and the go to their respective homes. I love to keep it organized; I love to keep it clean; I love to create things while listening to the hum of the refrigerator. I love to listen to music while I cook.
Yesterday when I was slicing the chicken breasts for my stir-fry the knife was dull so I reached for my sharpener and after several swirls it was sharp and worked beautifully again. Sharp knives in the kitchen are the most important tools to have. The more I learn about cooking the more goofy gadgets I give away and have finally pared it down to the bare essentials. I learned to bake bread so I do not need a breadmaker.
No, wait, I take that back; Your hands are the most important tools to have. Once I remember making a huge salad and pouring the dressing over it, and out of sheer impatience I tossed it with my hands. My grandmother was right there and said 'the best tools are your hands'.
Smile to yourself and use your hands.
Last night I made a chicken and broccoli stir fry(teriyaki-ish) with garlic and crushed red pepper. It was a bit too spicy but it was really good and I ate every bite.
Today I went to my friend's daughters high school graduation. She had a family get-together after and there was plenty of homemade food and plenty of hands in the kitchen. It was awesome and I pretty much stuck to the homemade food, including the salsa which I was really impressed with, I had no problem sticking with my plan, and I enjoyed it thoroughly.
I always love my kitchen, as long as it is mine alone and visitors come to eat, help out and the go to their respective homes. I love to keep it organized; I love to keep it clean; I love to create things while listening to the hum of the refrigerator. I love to listen to music while I cook.
Yesterday when I was slicing the chicken breasts for my stir-fry the knife was dull so I reached for my sharpener and after several swirls it was sharp and worked beautifully again. Sharp knives in the kitchen are the most important tools to have. The more I learn about cooking the more goofy gadgets I give away and have finally pared it down to the bare essentials. I learned to bake bread so I do not need a breadmaker.
No, wait, I take that back; Your hands are the most important tools to have. Once I remember making a huge salad and pouring the dressing over it, and out of sheer impatience I tossed it with my hands. My grandmother was right there and said 'the best tools are your hands'.
Smile to yourself and use your hands.
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