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...
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