tag:blogger.com,1999:blog-12546945225248799762024-03-06T00:53:33.983-08:00Cooking on the Front BurnerA refuge for the modern domestic.Tristahttp://www.blogger.com/profile/12339376330757204132noreply@blogger.comBlogger10125tag:blogger.com,1999:blog-1254694522524879976.post-17369616920834598592011-02-01T14:32:00.000-08:002011-02-01T14:32:52.258-08:00Better For You Cookies and .....More SnowGuess what's outside my window....<br />
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<div style="text-align: center;">More snow! It never stops apparently! </div><div style="text-align: center;"><br />
</div><div style="text-align: center;">New York is doing it's best to break me into a real winter. We actually set a record for January snow fall. Lucky me! I keep saying to the hubby "Oh I'm sorry, I didn't realize we moved to Minnesota." </div><br />
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</div><div style="text-align: center;">I'm just a smart ass like that. And for the record, I'm handling the weather quite well. Better than I expected really. I have my magical battery powered heated boots to thank for that!</div><br />
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</div><div style="text-align: center;">In the spirit of the season, I've been having a crazy cookie craving. I hardly ever have your regular, empty-calorie sweets anymore, much as I love them. But with more focus on nutrition and how my body reacts to such things (physically and emotionally), I've abstained for the most part, and haven't missed the stuff. </div><div style="text-align: center;"><br />
</div><div style="text-align: center;">My new love is dark chocolate, rich in antioxidants and zinc. Organic dark chocolate with a high percentage of <a href="http://www.healthynewage.com/blog/chocolate-facts/">Cocao</a> is amazingly good for you. If your usual temptation is in the form of a Hershey bar, it may take a while to develop a pallet for the real thing, but I invite you to give it a try. I like just a few squares at a time, savoring each bite mindfully. </div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Ok, back to cookies. I came across this recipe for more healthy chocolate chunk cookies on the popular blog <a href="http://noteatingoutinny.com/">Not Eating Out In New York</a> (I feel like I could author such a blog at this point, seeing as how moving to NYC drains you of all resources and results in a lot of eating in :). </div><div style="text-align: center;"><br />
</div><div style="text-align: center;">These morsels have a base of organic peanut butter, chopped dark chocolate and whole grain oats, and whole wheat flour. All items I happen to have on hand. </div><br />
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<div style="text-align: center;">I picked up Trader Joe's Dark Chocolate Truffle bar recently. A-M-A-Z-I-N-G. Perfect balance of creaminess and rich body. There is something immensely satisfying about chopping up a big hunk of chocolate. You don't get the same feeling from just pouring in a bag of those chips, believe me. </div><div style="text-align: center;"><br />
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<div style="text-align: center;">These were delightful! I love the denser texture that whole wheat flour gives to baked goods. They feel more substantial in so many ways. Try them next time you feel the need to bake a batch. Guaranteed kids will never know the difference and will be better for everyone who gobbles them down. </div><br />
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Enjoy!<br />
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<a href="http://noteatingoutinny.com/2011/01/29/peanut-butter-choc-oat-cookies-with-whole-wheat-flour/">Recipe for Whole-Wheat Peanut Butter Choc-Oat Cookies</a>Tristahttp://www.blogger.com/profile/12339376330757204132noreply@blogger.com0tag:blogger.com,1999:blog-1254694522524879976.post-69284117974600952202011-01-24T09:00:00.000-08:002011-01-24T09:00:37.407-08:00A Healthier Fettucini AlfredoMy one, huge weakness as a teenager and beyond was the decadence of Fettucini Alfredo. Give me creamy, pasta, some grilled chicken, and I was good to go. Sadly, this is not the best dish for you, especially as you get older and notice pasta on your thighs and belly the day after (not kidding). I rarely have it anymore, as it's not particularly healthful with it's all-out lack of vegetable nourishment.<br />
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I received organic artisan pasta by <a href="http://www.facebook.com/pages/Naples-Pasta-Company/111563762201884">Naples Pasta Company</a> from my sister-in-law as a Christmas gift this year (thanks Bridg! :) and had yet to make it. I chose to cook the Spinach Basil Garlic Fettucini and topped it off with Trader Joe's Alfredo Sauce. I like to add in grated Parmesianno Reggiano and cracked black pepper to the jarred sauce.<br />
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Enter my little tip for injecting almost any pasta dish with some much-needed greens: Add in a bag of spinach about 2 minutes before the end of the pasta cooking time. This wilts the spinach nicely and you can just drain it all at once.<br />
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</div><div class="separator" style="clear: both; text-align: left;">The Result: A lovely bowl of pasta with greenness and goodness instead of just starch and cream. The spinach has a nice bitter bite to accompany the creaminess of the alfredo sauce. This dish perfectly illustrates my approach to cooking. There's no reason to not have comfort staples, just think about what you can do to make it a more complete meal. I've found that as I try new and different foods, my taste buds need more complexity. </div><div class="separator" style="clear: both; text-align: left;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><b><span class="Apple-style-span" style="font-size: large;">Spinach Fettucini Alfredo</span></b></div><div class="separator" style="clear: both; text-align: center;"><b><span class="Apple-style-span" style="font-size: large;"><br />
</span></b></div><div class="separator" style="clear: both; text-align: center;">Ingredients:</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Artisan Pasta, preferably spinach, basil, or other vegetable base</div><div class="separator" style="clear: both; text-align: center;">1 jar prepared alfredo sauce</div><div class="separator" style="clear: both; text-align: center;">1 bag pre-washed spinach</div><div class="separator" style="clear: both; text-align: center;">Parmegiano Reggiano</div><div class="separator" style="clear: both; text-align: center;">S&P</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Put alfredo sauce in a large sauce pan. Grate a good amount of Parmeggiano Reggiano over and add in S&P. Heat and stir over medium-low heat to combine.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Meanwhile, cook fettucini according to package directions, adding in entire bag of pasta in the last 2-3 minutes of cooking time. Drain all in a colander. </div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Combine sauce with noodle/spinach mixture and enjoy!</div><div class="separator" style="clear: both; text-align: center;"><br />
</div>Tristahttp://www.blogger.com/profile/12339376330757204132noreply@blogger.com0tag:blogger.com,1999:blog-1254694522524879976.post-63157961597239556322011-01-07T16:09:00.000-08:002011-01-07T16:09:52.710-08:00Salsa Verde EnchiladasAfter a long week with a nasty head cold, I'm ready for some good comfort food. And nothing means comfort to a Texan quite like Enchiladas. I may be a proponent for healthy eating, but don't kid yourself: every time I go home I have to have classic Tex-Mex cheese enchiladas. All the better if there's a margarita machine churning somewhere.<br />
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I haven't been brave enough to try the supposed Tex-Mex restaurants in Brooklyn. It could turn out like trying to find decent barbecue in the Northwest (don't even try). I've made them at home many times and have come extremely close to what you find in Mexican greasy spoons all over Texas.<br />
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But tonight I wanted to try something different. I came across a recipe for Salsa Verde Enchiladas, which is basically Enchiladas Suizas. This is enchiladas filled with chicken and smothered with a green, tomatillo and sour cream based sauce instead of tomatoes.<br />
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The most important step when making any type of enchiladas is cooking the corn tortillas quickly in oil, or in this case, salsa verde and juice of one lime. The trick is to do it just enough, but not too much, otherwise they get too soggy and fall apart. This imparts flavor and texture into the tortillas and makes them easier to roll.<br />
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</div>Use wax paper and roll filling into them, then place in your 9 X 13 casserole dish, all lined up like little soldiers. I'm weird, I know it.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgg5v7c2Qhg7e7B5KcOA4qTUguRhpaJWT8v18cEuOh7nOordHeJ2fnflAFkPhaexEm4sH0QJjtDgg3iJCLoSHtRjzC2t9Ingd8BfoJp2JLuDbbsdDRU-MyII4s5gxnARPuiAWDiMcqJ59-P/s1600/IMG_3503.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgg5v7c2Qhg7e7B5KcOA4qTUguRhpaJWT8v18cEuOh7nOordHeJ2fnflAFkPhaexEm4sH0QJjtDgg3iJCLoSHtRjzC2t9Ingd8BfoJp2JLuDbbsdDRU-MyII4s5gxnARPuiAWDiMcqJ59-P/s400/IMG_3503.JPG" width="400" /></a></div><br />
Then sour cream and chicken broth are added to the salsa verde mixture, and poured over the top.<br />
After baking for 15 minutes, you add tons of cheese to the top like I did. Because I like cheese, that's why.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinxHroenYJujyu7te8LCKyQUWZ5dZWsSKJuzEkCGrEqREAOUeT5KTYZ2kCmKz_uFJcVe6a1tRfaQGO_gE4z-bx5w1wInIBnmsgKiKLhn1OvITVSBWIe2BQNdk62MP4Q5IOgzYHLcaVbSQO/s1600/IMG_3510.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinxHroenYJujyu7te8LCKyQUWZ5dZWsSKJuzEkCGrEqREAOUeT5KTYZ2kCmKz_uFJcVe6a1tRfaQGO_gE4z-bx5w1wInIBnmsgKiKLhn1OvITVSBWIe2BQNdk62MP4Q5IOgzYHLcaVbSQO/s400/IMG_3510.JPG" width="400" /></a></div><br />
And there you have it! Perfect enchilada dinner at home. I made some spanish rice for a side, but you could also have beans or a salad.<br />
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As always, enjoy.<br />
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<a href="http://www.goodhousekeeping.com/recipefinder/salsa-verde-enchiladas-ghk0308">Salsa Verde Enchiladas recipe at Good Housekeeping</a>Tristahttp://www.blogger.com/profile/12339376330757204132noreply@blogger.com2tag:blogger.com,1999:blog-1254694522524879976.post-15780075164659483132011-01-01T15:26:00.000-08:002011-01-01T15:26:38.372-08:00New Year's Potato SaladSometimes it's difficult to get through a 5 lb. bag of potatoes when there's only two people in the house, and you've already done mashed potatoes AND <a href="http://cookingonthefrontburner.blogspot.com/2010/12/snow-and-soup-for-first-time.html">Kale and Potato Soup</a>. I often have some laying around waiting to be thrown together into something special. This time: potato salad. Perfect and humble fare on a dreary New Year's day with nowhere to go. I know this is a dish you think of more in the summertime, but as a southerner, any time is a good occasion for potato salad!<br />
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My recipe is one that I made up over time, or just depending on my mood. There are a myriad of options when choosing your ingredients, but I keep it pretty classic. This is also a recipe where the flavor is dependent on the quality of ingredients, so buy organic if you can. You'll think me!<br />
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It's best to prepare the salad at least an hour in advance to let all the flavors marry together.<br />
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Start by rinsing and boiling your potatoes of choice. I had about 2 lbs. of small Yukon Golds around, but most people like reds. Boil them to the point a fork can be inserted easily, but not falling apart and watery; about 15 minutes. Remember to salt the water!<br />
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At the same time, boil 2 eggs. Here is how to <a href="http://www.ehow.com/how_2047398_boil-perfect-hard-boiled-egg.html">perfectly boil eggs</a>. Put eggs in the fridge for 30 minutes while you let the potatoes cool. This makes both easier to work with.<br />
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While they are cooling, dice half a small red onion, a few stalks green onions and few sprigs dill. I love dill, so I tend to use a lot! Put them all in a large bowl and enjoy the pretty colors. Remember: the more colorful your food the better it is for you. Always strive for a veritable rainbow on your dinner plate.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwa_fLXQeRZUBRbmInoiDgkWsFXV0jstlb74uHFSwfIBvOtPo1Oi2cWa-PCmdH1xmGQKESVVC0rWmhyphenhyphensGaj9OCY6g6C2oO_CH_FgIIXBXKZj6I_-La8lYlO6K32ZZfUCUZQUzyyGawkA9o/s1600/IMG_3484.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwa_fLXQeRZUBRbmInoiDgkWsFXV0jstlb74uHFSwfIBvOtPo1Oi2cWa-PCmdH1xmGQKESVVC0rWmhyphenhyphensGaj9OCY6g6C2oO_CH_FgIIXBXKZj6I_-La8lYlO6K32ZZfUCUZQUzyyGawkA9o/s400/IMG_3484.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div>De-shell cooled eggs and chop, along with potatoes. The size is, again, up to you. Add to bowl along with a large dollop of mayo, small dollop dijon mustard, a little relish, and a splash apple cider vinegar. Stir it all together and taste test. Doctor it up with salt and pepper or any other spices you feel it needs. Chill in the fridge at least an hour.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiESWbFMdMmeVYqtEI9nTknP9eQYdWGFnrmxS_dlQ_85u3eLrfnpJIH2eJ-6-3prtrpm4OKLO_oxFajCd6B4oFiS8EMXuINq73_zJgMDJ5dfM2xSfxHYWDdOLM2gGQCh8khwu5aA_AyDYf/s1600/IMG_3486.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiESWbFMdMmeVYqtEI9nTknP9eQYdWGFnrmxS_dlQ_85u3eLrfnpJIH2eJ-6-3prtrpm4OKLO_oxFajCd6B4oFiS8EMXuINq73_zJgMDJ5dfM2xSfxHYWDdOLM2gGQCh8khwu5aA_AyDYf/s400/IMG_3486.JPG" width="400" /></a></div><br />
There you have it! I served this with thick slices of warmed Black Forest ham and sauteed broccolini with garlic butter I keep in the freezer. Enjoy!<br />
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</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size: large;">My Classic Potato Salad</span></div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Ingredients: </div><div style="text-align: center;"><br />
</div><div style="text-align: center;">About 2 lbs. yukon gold potatoes, cleaned and cut in half</div><div style="text-align: center;">2 eggs</div><div style="text-align: center;">1/2 small red onion</div><div style="text-align: center;">few green onions</div><div style="text-align: center;">few sprigs fresh dill</div><div style="text-align: center;">mayo</div><div style="text-align: center;">dijon mustard</div><div style="text-align: center;">relish</div><div style="text-align: center;">apple cider vinegar</div><div style="text-align: center;">S&P as needed</div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Boil potatoes for 15 minutes in salted water. Boil eggs. Let both cool for about 30 minutes on counter or fridge. </div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Meanwhile, dice up onions and dill. Add to a large bowl. </div><div style="text-align: center;"><br />
</div><div style="text-align: center;">De-shell and chop eggs and potatoes and add to bowl. </div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Stir all together with a large dollop mayo, small dollop mustard, relish, and splash red wine vinegar. Add more as needed along with salt and pepper to taste. </div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Let chill in fridge at least one hour. </div><div style="text-align: center;"><br />
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</div>Tristahttp://www.blogger.com/profile/12339376330757204132noreply@blogger.com2tag:blogger.com,1999:blog-1254694522524879976.post-11947859471939060972010-12-27T16:12:00.000-08:002010-12-27T16:13:15.428-08:00Snow and Soup for the First Time....I realize there has been a pause here. I intended to document a number of things this holiday season, but instead just wanted to enjoy them and not worry about them becoming posts. That happens sometimes. You know, real life.<br />
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As many of you know, the Northeast was pounded Sunday with a crazy blizzard, causing us all to have a transit-free snow day. No better way to break in the southerner than blowing snow and up to 4 feet deep drifts (I'm also learning new terminology from the hubby; don't laugh at me people from the middle :)<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1PSWXKyZAuQSjFBE9E4hC-MxlbGxDNScA0X1EIhfVUVhk-m2zszCjZ8Ki43Dr-axet7DLuk5Oshj_CbKzsjuEAaiPWAXe6apOTDdvzppt-b_QrCpvbFQ4J4qM2rh8gHB7_-P1JzUVcwTH/s1600/IMG_3444.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1PSWXKyZAuQSjFBE9E4hC-MxlbGxDNScA0X1EIhfVUVhk-m2zszCjZ8Ki43Dr-axet7DLuk5Oshj_CbKzsjuEAaiPWAXe6apOTDdvzppt-b_QrCpvbFQ4J4qM2rh8gHB7_-P1JzUVcwTH/s400/IMG_3444.JPG" width="400" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiD06wD-s9JZ5xHjlaL9-Qu9a4pW_FeHThTEex_EJ3pciXYHOfZpX9-0q_et4gD2EeVY5aXiRBIzUhOnCuOnPE0wlTmj8LN-gVLm8E2QiKfeuexYkR0Gm1av7K1tMbkwTH7agNGcOuh4HQq/s1600/IMG_3457.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiD06wD-s9JZ5xHjlaL9-Qu9a4pW_FeHThTEex_EJ3pciXYHOfZpX9-0q_et4gD2EeVY5aXiRBIzUhOnCuOnPE0wlTmj8LN-gVLm8E2QiKfeuexYkR0Gm1av7K1tMbkwTH7agNGcOuh4HQq/s400/IMG_3457.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Outside my window</div><br />
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The occasion called for the hearty and healthy kale and potato soup I had planned. I discovered a version of the recipe in the new <a href="http://www.amazon.com/Cooking-Trader-Joes-Cookbook-Dinners/dp/0979938430/ref=sr_1_1?s=books&ie=UTF8&qid=1293490817&sr=1-1">Cooking with Trader Joe's Book</a>, of which I have a small mention for my "Pico-de-Gallo salsa and avocado make a great instant guacamole" idea.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgk14TnPCJUF_7UQcAC3Na4ze6MJLLJI-WoPRTOAySnvexddHAPD0nRhR8pJ6a1of9CMlyNfaTNACEArxL6TZyMYyNHHLk3I9jreXRuBLPyZ6gGGwg5KzEar2EfP2igdJhnIr4mKx3JTBpR/s1600/IMG_3458.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgk14TnPCJUF_7UQcAC3Na4ze6MJLLJI-WoPRTOAySnvexddHAPD0nRhR8pJ6a1of9CMlyNfaTNACEArxL6TZyMYyNHHLk3I9jreXRuBLPyZ6gGGwg5KzEar2EfP2igdJhnIr4mKx3JTBpR/s400/IMG_3458.JPG" width="400" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSmX8PraJgOgErCJNilQiBPa5IwcxXGiLMoiTtoCNBpUwxqnJQX3sQw7OjBa9JneSRCoqcKw20VGwAZSG2F02yWFQQm0hqcwU3AQ03wyx-xcimeAdfPpQBiU_Z3llsHANlcFLvV0JrN-PF/s1600/IMG_3466.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSmX8PraJgOgErCJNilQiBPa5IwcxXGiLMoiTtoCNBpUwxqnJQX3sQw7OjBa9JneSRCoqcKw20VGwAZSG2F02yWFQQm0hqcwU3AQ03wyx-xcimeAdfPpQBiU_Z3llsHANlcFLvV0JrN-PF/s400/IMG_3466.JPG" width="400" /></a></div><br />
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Anyway, this is an excellent way to take in warming liquids and kale that is ridiculously good for you. I added kielbasa to mine, just because.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzGrSGHJrWIE6E9CvyLvVZIwu-DXxSSmtipG5W6ZnZjOi1SOSI_4ElWs4_MMKyk6CRGoO8P2Vtg-u_KhCzCzIHu4hMCrvMtHolJOFRsaN5l8eBdV5vu3APLpMZZfvR4bvovgpl7Bl1e0TO/s1600/IMG_3469.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzGrSGHJrWIE6E9CvyLvVZIwu-DXxSSmtipG5W6ZnZjOi1SOSI_4ElWs4_MMKyk6CRGoO8P2Vtg-u_KhCzCzIHu4hMCrvMtHolJOFRsaN5l8eBdV5vu3APLpMZZfvR4bvovgpl7Bl1e0TO/s400/IMG_3469.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">It also gave me the perfect opportunity to use my handy new toy (thanks Don)</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOwcnyW1c70IelZ1eIK2z6hg3EsqWuOWPPZsmETOtzG7h4_7vm7pc0B0_Qt6WoeM2Fe4JDYn6yLzBRyzdkEW2DlidCEBvSXQT4s8wpIC2viTsghiVUU9h1-fd_rDv-afHsFgZ_jyYX7d6G/s1600/IMG_3472.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOwcnyW1c70IelZ1eIK2z6hg3EsqWuOWPPZsmETOtzG7h4_7vm7pc0B0_Qt6WoeM2Fe4JDYn6yLzBRyzdkEW2DlidCEBvSXQT4s8wpIC2viTsghiVUU9h1-fd_rDv-afHsFgZ_jyYX7d6G/s400/IMG_3472.JPG" width="400" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_PRGY9gK7LRM/TRkpcnHjD5I/AAAAAAAAAwA/ssM2TsnIiIM/s1600/IMG_3475.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/_PRGY9gK7LRM/TRkpcnHjD5I/AAAAAAAAAwA/ssM2TsnIiIM/s400/IMG_3475.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Here is the link to the recipe for <a href="http://blog.cookingwithtraderjoes.com/2010/01/21/potato-and-kale-soup.aspx">Kale and Potatoe Soup</a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">I also served this with my <a href="http://www.thekitchn.com/thekitchn/how-to/how-to-make-cream-biscuits-in-less-than-15-minutes-kitchen-home-hacks-109151">favorite new cream biscuits</a> to keep around in the freezer for just such an occasion.</div><div class="separator" style="clear: both; text-align: left;"><br />
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</div>Tristahttp://www.blogger.com/profile/12339376330757204132noreply@blogger.com0tag:blogger.com,1999:blog-1254694522524879976.post-25158049768287650872010-12-08T12:35:00.000-08:002010-12-08T12:35:53.083-08:00Keeping a Recipe Binder<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">I don't know about you, but I come across recipes I intend to try all the time. For a while, I was just bookmarking them or tearing out the pages, but all those ideas spread out in many different places just left me even more overwhelmed and confused. </span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Being the ever-diligent organizer I am, I started a recipe binder and I highly recommend you do too. Whether you are just starting out and want to keep it all tidy, or are a seasoned pro and need multiple binders for your kitchen, a recipe binder is an indispensable addition to your arsenal. Mine sits alongside my cookbooks, getting overstuffed by the day! </span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEqhJo6N13QkEFP6JAfTES79EUoc9FocTbiR-3IYvPtHIKJ2qPPAN3X2xvt_z1kQmMdUAbNKnyJ027VphUGTe-Sd3MVZcjLsyNsZJZ4Bvk6nxH7OZoiib6zqtv4AfOrUY4afILX9Ebst3O/s1600/IMG_3434.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEqhJo6N13QkEFP6JAfTES79EUoc9FocTbiR-3IYvPtHIKJ2qPPAN3X2xvt_z1kQmMdUAbNKnyJ027VphUGTe-Sd3MVZcjLsyNsZJZ4Bvk6nxH7OZoiib6zqtv4AfOrUY4afILX9Ebst3O/s400/IMG_3434.JPG" width="400" /></span></a></div><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><b>How to get started</b></span><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">:</span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><b>1.</b> Pick any old binder, at least size 2"</span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><b>2.</b> Grab some dividers*, or make your own for the following sections (feel free to take your own liberties here, these are what I use):</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiS-qAXXeZCfFwag-naHviKOzoPu_C-MDjAJQwnFErj1D-iWpw3OgSOgfQH33Hfg1uma6jlZ7u95wk65mJ_zBNIgCY_7UB6k_Na-0BLzIZ6re4avQ-XeurSZ_SJcXmR6qd-Rkh7GWQIiRjk/s1600/IMG_3438.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"></span></a></div><ul><li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Appetizers/Entertaining</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Sides/Vegetable Dishes</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Mains </span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Breads</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Desserts</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Breakfast</span></li>
</ul><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">My Mains tab will eventually become it's own binder with subdivisions like:</span><br />
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<ul><li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Meat</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Casseroles/Piles O' Food</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Healthy</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Pasta/Salads</span></li>
</ul><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><b>3.</b> Get a pack of plastic page protectors (then say that three times fast)</span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><b>4.</b> Print out recipes from the internet or tear out from magazines that you want to try. Double them up in the page protector back to back to save space. </span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">*I have to say it's nice to have the dividers with pockets so you can slide in odd-sized resources, like the Food Network Magazine's 50_____s inserts.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEju9jV3V4b9rIgdTUbtFltTMZ-_9izUSPoOg52uEDfwYIzsWa452-Sw5d3veAPA7HHnYMp8v-N7KZ-CejLwghif7VAXPN2YSyc24cbEl4vdmwoefs1cUlqUTVB-HKXCrA3bTz1tbg_Zny81/s1600/IMG_3439.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEju9jV3V4b9rIgdTUbtFltTMZ-_9izUSPoOg52uEDfwYIzsWa452-Sw5d3veAPA7HHnYMp8v-N7KZ-CejLwghif7VAXPN2YSyc24cbEl4vdmwoefs1cUlqUTVB-HKXCrA3bTz1tbg_Zny81/s400/IMG_3439.JPG" width="398" /></span></a></div><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">It's especially helpful when you want to try a recipe, to be able to just take out the page instead of keeping an entire cookbook open on the counter. That way, if you liked it, it goes back in the binder, if not, leave it out and fill the space with a new one. In the end you are not committed to them, and the ones left will be your tried and trues that you know you enjoy. </span><br />
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<b><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">My Favorite Sources for Recipes:</span></b><br />
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<ul><li><a href="http://www.wholefoodsmarket.com/recipes/"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Whole Foods Market Recipes</span></a></li>
<li><a href="http://thepioneerwoman.com/cooking/"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Pioneer Woman Cooking</span></a></li>
<li><a href="http://thepioneerwoman.com/tasty-kitchen/"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Tasty Kitchen</span></a></li>
<li><a href="http://www.foodnetwork.com/recipes-and-cooking/index.html"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Food Network</span></a></li>
<li><a href="http://www.nigella.com/recipes"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Nigella Lawson</span></a></li>
<li><a href="http://www.chow.com/recipes?tag=chow_top_nav;chow_top_nav_inner"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">CHOW</span></a></li>
<li><a href="http://www.thekitchn.com/"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">The Kitchn </span></a></li>
<li><a href="http://www.howto-simplify.com/"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">How To: Simplify</span></a></li>
<li><a href="http://www.myrecipes.com/"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">My Recipes</span></a></li>
<li><a href="http://www.eatingwell.com/"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Eating Well</span></a></li>
</ul><br />
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</span>Tristahttp://www.blogger.com/profile/12339376330757204132noreply@blogger.com0tag:blogger.com,1999:blog-1254694522524879976.post-20585194370776986082010-11-25T14:02:00.000-08:002010-11-25T14:03:34.065-08:00Thanksgiving for Two<div style="text-align: center;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">As I hear about the overwhelming stress of cooking for Thanksgiving, and all the dishes and all the prep and blah, blah, blah, I'm truly thankful to have a quiet dinner at home with just me and the hubby. This has been our little tradition for a few years, since we live away from our families and often find ourselves alone on some holidays. But don't be sad for us! Sometimes it's just nice to bypass the traffic and hectic run-around and relax with all the comforts of this time of year. </span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">I'm going to confess something: I don't like turkey. I'll eat it, but when was the last time you really craved turkey? Besides a fried turkey leg that is...now that makes your mouth water. </span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Anyway, I've taken to preparing little game hens. They're just so damn cute and easy to work with. I usually marinate them for at least 24 hours ahead of time in a variety of concoctions. This year it was decidedly simple being that my kitchen is, as you know, not fully stocked. </span></div><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGvuBf6xT3LiIK23KSCqrPiCPQg_VJam8Z_PBsk0HNHQJJ37x2iRz9Um5ixoyNrW73Jy5lHJmyDAg2_4ImPPNaiXlGEgYGdO8lFeyaasuh5Qoplu9cUShgvid4r7QnSGiOpueJj04RjHib/s1600/IMG_3373.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGvuBf6xT3LiIK23KSCqrPiCPQg_VJam8Z_PBsk0HNHQJJ37x2iRz9Um5ixoyNrW73Jy5lHJmyDAg2_4ImPPNaiXlGEgYGdO8lFeyaasuh5Qoplu9cUShgvid4r7QnSGiOpueJj04RjHib/s400/IMG_3373.JPG" width="400" /></a></div><br />
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<div style="text-align: center;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">The main components here are olive oil, red wine (a Cab Sav), soy sauce, crushed garlic and fresh sage and thyme. I just eyeballed it all into a bowl, but it's about equal parts of all the liquids, maybe a little more soy sauce. Excuse me if I'm not always that precise, this is cooking after all!</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Rinse and pat the hens dry with paper towels. And then, and this is very important....</span></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiS2jvkrRHDB1nhzk_TMycIAtY8gkBwt8g-gg-4yh2WHQODo0p875NN97yqu888qmtOqtzLfDh3ThEZuXOQi_5QK5zBY6Zz2G_b_4nvfmQr5B8SGnKBmZuE-crkwtWNL4wvne1WwOlbnERM/s1600/IMG_3369.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="332" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiS2jvkrRHDB1nhzk_TMycIAtY8gkBwt8g-gg-4yh2WHQODo0p875NN97yqu888qmtOqtzLfDh3ThEZuXOQi_5QK5zBY6Zz2G_b_4nvfmQr5B8SGnKBmZuE-crkwtWNL4wvne1WwOlbnERM/s400/IMG_3369.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">You must make them dance. This is why I say they are so much fun! Try making a turkey dance. Not fun.</span></div><div style="text-align: center;"><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_PRGY9gK7LRM/TO7V2myYh5I/AAAAAAAAAtc/0j95Wm0bSOI/s1600/IMG_3378.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/_PRGY9gK7LRM/TO7V2myYh5I/AAAAAAAAAtc/0j95Wm0bSOI/s400/IMG_3378.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Then lay them together in the glass bowl with marinade and make sure they are all covered and cozy. Put plastic wrap over top and keep in the refrigerator, turning them a couple times before cooking. </span></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGt2PVDgzsDni-TlIWxvsSWAcfTiVxy5s4ilXpT_6hpkzZ8SGEf6r0XeGeBRucz7tJ5TGRDQokdy7oHEMMiCtzSI00w85Oj-RfgSjanznAUq3iwf-8RmJU_S0lggvrSZAKRn4kfmh1YGyp/s1600/IMG_3380.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGt2PVDgzsDni-TlIWxvsSWAcfTiVxy5s4ilXpT_6hpkzZ8SGEf6r0XeGeBRucz7tJ5TGRDQokdy7oHEMMiCtzSI00w85Oj-RfgSjanznAUq3iwf-8RmJU_S0lggvrSZAKRn4kfmh1YGyp/s400/IMG_3380.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Here they are before the big roast ready to go. I've stuffed them with hunks of celery and onion, and <a href="http://www.youtube.com/watch?v=pZS4rZnrcMY">trussed</a> them. I realize this is not a proper roasting pan with a metal rack, but it works just fine. Maybe I'll get one for Christmas? :)</span></div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicEqYE0JbCVqFvn-Xtbnlk3vpG0aOAdjOxBsdDZYfqf49-Nic7xTUizo6I7a6gW_wEhdI4e317Xqt1SMIh3bL2FXo8dPui29E2S6lzUkMpMK-fETFSByzAaT3re_uQ5kxY9vIsKSoDY65W/s1600/IMG_3393.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicEqYE0JbCVqFvn-Xtbnlk3vpG0aOAdjOxBsdDZYfqf49-Nic7xTUizo6I7a6gW_wEhdI4e317Xqt1SMIh3bL2FXo8dPui29E2S6lzUkMpMK-fETFSByzAaT3re_uQ5kxY9vIsKSoDY65W/s400/IMG_3393.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">And voila! They look beautiful after an hour in a 400 degree oven. They're ready when you prick the leg and juices run clear. I also don't have a meat thermometer right now, so this is a good trick to know.</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
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</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">On to....Cornbread Stuffing</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">The reason I love Thanksgiving so much. I could eat just this for the rest of my life and not care too much. It wasn't until I moved out of Texas that I realized cornbread stuffing was a certain type and not the only one out there! It's a staple in every southern household and it should be in yours too. </span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">I'm just sayin'</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
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</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">I take a shortcut and make a batch of Trader Joe's cornbread the day before. It's sweet and moist enough. If you have the time and the propensity, go ahead and make it from scratch. I commend you. </span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">When it's cooled, I break it up into pieces and let it sit out overnight in the casserole to dry out, stirring them occasionally. </span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigyKnI8AOr5yjEsQI9DmxX9xxl4GOe5nSAh9yOvKD2g7shLQ6hkfsEUMiU_jBzJiN0nzZjoO39SwcPaF28cto8CtxOqMxiZjvUaeaCY-oERQS_5EBeOVXCUpFeMwfekKGe9MseNHQYvH7F/s1600/IMG_3382.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigyKnI8AOr5yjEsQI9DmxX9xxl4GOe5nSAh9yOvKD2g7shLQ6hkfsEUMiU_jBzJiN0nzZjoO39SwcPaF28cto8CtxOqMxiZjvUaeaCY-oERQS_5EBeOVXCUpFeMwfekKGe9MseNHQYvH7F/s400/IMG_3382.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">The next day, before you start, toast the heals of a loaf of bread, then tear it into pieces and mix in with the cornbread. The reason I don't do this earlier is because I've found the moisture from the cornbread will just soak into the toast. The idea is that the toast is stickier and will help everything hold together, since cornbread is crumbly. </span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUi4mHpKd__LauZ9klre3R0WuSKHbHXT9sGnMMibFa0guSeV2E0YNgI-rCxMm-LWTPKUdDCxsZ0USvuIgv7PJ4NOjnRgTZDTbdwNp5gq3hHTBBzjW9GqcZwNMiTUxPAXwVtVH74gVP3GLh/s1600/IMG_3386.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUi4mHpKd__LauZ9klre3R0WuSKHbHXT9sGnMMibFa0guSeV2E0YNgI-rCxMm-LWTPKUdDCxsZ0USvuIgv7PJ4NOjnRgTZDTbdwNp5gq3hHTBBzjW9GqcZwNMiTUxPAXwVtVH74gVP3GLh/s400/IMG_3386.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Next chop up some fresh Sage and Thyme, and melt a stick of butter in a skillet. Cook the herbs a few minutes before adding in chopped onion and celery to make a yummy base for the stuffing. Cook a few minutes more until everything is soft and looks like this:</span></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_PRGY9gK7LRM/TO7V4xNJ6uI/AAAAAAAAAts/AbUNrgq0ieo/s1600/IMG_3388.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/_PRGY9gK7LRM/TO7V4xNJ6uI/AAAAAAAAAts/AbUNrgq0ieo/s400/IMG_3388.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Then mix it all in with the bread...</span></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJ9B-Mp80qweus95Q3C1RSm40X04YhpF4rDZQ_eLps3Hjk_yhcLPKfx5ITxozjCFyKwocVpptu4cEoWkxKCnls7K3flaFOW_onoUDnR_6fhwgr0c4mL-tMoaxd3CZJLz0T7i4WrFqk8aor/s1600/IMG_3390.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="337" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJ9B-Mp80qweus95Q3C1RSm40X04YhpF4rDZQ_eLps3Hjk_yhcLPKfx5ITxozjCFyKwocVpptu4cEoWkxKCnls7K3flaFOW_onoUDnR_6fhwgr0c4mL-tMoaxd3CZJLz0T7i4WrFqk8aor/s400/IMG_3390.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Then add in 2 beaten eggs and enough chicken broth to just moisten it, you don't want it soupy. I believe it's close to a cup, but be the judge.</span></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwqvAesa1V49XlMyEIFynHBn1rHdgNg7_2NZ-cq-8W2uy9HhVf941EX0fjS60gIIyqFEaosWtIgCIrWEZLtZBl3Mi-g9ernFf22-KoQv62YbcxDr4SiUtgOKi48COnJXq1YQNrisxwA5mO/s1600/IMG_3391.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwqvAesa1V49XlMyEIFynHBn1rHdgNg7_2NZ-cq-8W2uy9HhVf941EX0fjS60gIIyqFEaosWtIgCIrWEZLtZBl3Mi-g9ernFf22-KoQv62YbcxDr4SiUtgOKi48COnJXq1YQNrisxwA5mO/s400/IMG_3391.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"> Mix it all up and flatten the top</span></div><div><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_PRGY9gK7LRM/TO7V7Zr6dYI/AAAAAAAAAt8/d9NvgiE-eX0/s1600/IMG_3395.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/_PRGY9gK7LRM/TO7V7Zr6dYI/AAAAAAAAAt8/d9NvgiE-eX0/s400/IMG_3395.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Cook at 350 degrees for 45 minutes and you should have something like this. </span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8oXCDcIHr96YU5guG_DqyuvJGps9VIIfs3CcFhqrioRqD94j8yT1t3ySxbY-V9TfHx-QPsiP5L1VCEFbw5cTZtfGLKkoho5hbnItTuRRXc_rrv1b3apWYN5qtAVtR1KFU6FR0VBButfrA/s1600/IMG_3398.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8oXCDcIHr96YU5guG_DqyuvJGps9VIIfs3CcFhqrioRqD94j8yT1t3ySxbY-V9TfHx-QPsiP5L1VCEFbw5cTZtfGLKkoho5hbnItTuRRXc_rrv1b3apWYN5qtAVtR1KFU6FR0VBButfrA/s400/IMG_3398.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Life is good. </span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Happy Thanksgiving.</span></div><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Full Menu: Roast Game Hens</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"> Cornbread Stuffing</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"> Green Bean Casserole</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"> Roasted Garlic Mashed Potatoes </span>Tristahttp://www.blogger.com/profile/12339376330757204132noreply@blogger.com1tag:blogger.com,1999:blog-1254694522524879976.post-28933980078239162772010-11-15T08:18:00.000-08:002010-11-15T08:18:40.199-08:00Survival Food: Lasagna<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Moving into our first Brooklyn apartment hasn't been without it's share of ups and downs, alot of downs, mostly in the financial area. Just getting into a place can drain any and all assets you accumulate! </span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">In times like these when we are playing catch-up, there is not reason to eat depressing dinners (Ramen anyone?). I made a vow to never feed us junk in place of something delicious and hearty, regardless of lack of funds. </span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">To remedy our temporary situation, I fell back on an absolute classic of lasagna. My method when cooking comfort food is to keep the savory attributes but insert some healthfulness as well. In this instance, I added spinach to the mix and made sure all ingredients were organic. </span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">I also began a habit of using a creamy Bechamel or white sauce instead of the traditional ricotta cheese. I saw Julia Child do this (yes, they are syndicating The French Chef on the <a href="http://www.cookingchanneltv.com/">Cooking Channel</a>!) and immediately gave it a go. My father-in-law taught me how to make a white sauce with an emphasis on the science behind the process (he's a microbiologist), but I'm cutting it down to a simple explanation, and plan to do a more detailed post about this amazing base sauce at a later date. </span><br />
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<div style="text-align: center;"><b><span class="Apple-style-span" style="font-size: x-large;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Simple Bechamel Instructions:</span></span></b></div><div style="text-align: center;"><b><span class="Apple-style-span" style="font-size: x-large;"><br />
</span></b></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2BHkVNLMz7NDF8DtRJlE64RLvZQSz7Ql89kxHECjowmgLpqRt4LpTlb1BKhjpBvMwbD0jXsrzU9x8ZOUwLUsFBSFsKi2OwxjMCTMrE8KMnrU4pihzFWgA3Hao5aahyKL4gybute-QciiE/s1600/IMG_3315.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2BHkVNLMz7NDF8DtRJlE64RLvZQSz7Ql89kxHECjowmgLpqRt4LpTlb1BKhjpBvMwbD0jXsrzU9x8ZOUwLUsFBSFsKi2OwxjMCTMrE8KMnrU4pihzFWgA3Hao5aahyKL4gybute-QciiE/s400/IMG_3315.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Start by melting 1 stick of butter (1/2 cup) on medium heat</span></div><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIl2ku9jVxuIkKQ6LPlUGU6kMQ4qfT_arZy53seCXtcx-x6Q72o24D6RbIQFz2yMP951TVbAKm3TMhCAfZzgyhJ14PyOduwzdFONaJW0MChZpfdeO_YaoQ9AEijfHbiLR_NrwrIlokhLb-/s1600/IMG_3319.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIl2ku9jVxuIkKQ6LPlUGU6kMQ4qfT_arZy53seCXtcx-x6Q72o24D6RbIQFz2yMP951TVbAKm3TMhCAfZzgyhJ14PyOduwzdFONaJW0MChZpfdeO_YaoQ9AEijfHbiLR_NrwrIlokhLb-/s400/IMG_3319.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">You want to cook the butter a bit, but don't burn it! Swirl it around with a plastic whisk as you watch it bubble for a few minutes. Then, add in a little at at a time, 1/2 cup of white flour (always use equal parts fats and flour for sauces). The idea is to cook the flour in the butter a bit, so this is why you should go slowly, stirring almost constantly until...</span></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_PRGY9gK7LRM/TOFSQNK4g1I/AAAAAAAAAsA/vk5e8SXCMdM/s1600/IMG_3323.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/_PRGY9gK7LRM/TOFSQNK4g1I/AAAAAAAAAsA/vk5e8SXCMdM/s400/IMG_3323.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">You get a creamy, yellowish base like this! Turn the heat down a bit, and start adding in about a cup of milk, again, a little at a time. It will hiss at you and you will get chunks, but don't worry, it will all turn out fine! Stir, stir, and stir some more as you work it into a velvety texture: </span></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpJaN01T8pdhMkv9AJbQFJWiGIjlu3E98ixEIz-OCp4Ic-M54FdkPqhy_sLPMX0mLnbZwpXOUvpCzNMJyW_KLHpmd4K-lG8iKXCcVqQLlowRJSnsMru9-AlwclKUNqbzqk4egAaOKUtp2A/s1600/IMG_3332.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpJaN01T8pdhMkv9AJbQFJWiGIjlu3E98ixEIz-OCp4Ic-M54FdkPqhy_sLPMX0mLnbZwpXOUvpCzNMJyW_KLHpmd4K-lG8iKXCcVqQLlowRJSnsMru9-AlwclKUNqbzqk4egAaOKUtp2A/s400/IMG_3332.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Add more milk if it's a little thick. </span></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_PRGY9gK7LRM/TOFSRJTAk8I/AAAAAAAAAsI/FRYnvP-ct0w/s1600/IMG_3334.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/_PRGY9gK7LRM/TOFSRJTAk8I/AAAAAAAAAsI/FRYnvP-ct0w/s400/IMG_3334.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Here I added in some pressed garlic, shaved parmegiano reggiano, dried basil and oregano. </span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
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</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">So there is your simple tutorial to a lovely Bechamel. I use this as a base for so many things, like yellow curry (add curry powder at the end) or mac & cheese (add shredded cheeses at the end). </span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
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</span></div><div class="separator" style="clear: both; text-align: center;"><b><span class="Apple-style-span" style="font-size: x-large;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Assembly</span></span></b></div><div class="separator" style="clear: both; text-align: center;"><b><span class="Apple-style-span" style="font-size: x-large;"><br />
</span></b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7os4bOzBkK3v17oozXTWGvgZOV6AMxsbXmF3RvU_xkH8m6C6UpSmBnE5P_G9J-08b43l4kL7y35Z__bqYhORvvxFEPx60Zn_h6Nsu6LsUdbWbZikiv5YzprnKDSInQnY2kaYd-iit9xWi/s1600/IMG_3317.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="182" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7os4bOzBkK3v17oozXTWGvgZOV6AMxsbXmF3RvU_xkH8m6C6UpSmBnE5P_G9J-08b43l4kL7y35Z__bqYhORvvxFEPx60Zn_h6Nsu6LsUdbWbZikiv5YzprnKDSInQnY2kaYd-iit9xWi/s400/IMG_3317.JPG" width="400" /></a></div><div class="" style="clear: both; text-align: left;"><br />
</div><div class="" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Before the Beschemel, I made a meat sauce by chopping and sauteing 1 yellow onion, then browning italian sausage in the same pan. After draining off fat, I put in in a bowl with 1 jar of marinara. I also defrosted and drained 1 bag of organic frozen spinach. </span></div><div class="separator" style="clear: both; text-align: center;"><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdKeukhpPylclcS_zIxKV8JzBcQ5emL19TqTomyrchz79XnNe1gkbzZ5btq8-4W7aXl-X0C6IzskRi84j1E6xopTNeH7GgeVoYO_w5ADRbz7nJ1g5GUvymimkCJjkQvVnYKJkadNk8xz-8/s1600/IMG_3338.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdKeukhpPylclcS_zIxKV8JzBcQ5emL19TqTomyrchz79XnNe1gkbzZ5btq8-4W7aXl-X0C6IzskRi84j1E6xopTNeH7GgeVoYO_w5ADRbz7nJ1g5GUvymimkCJjkQvVnYKJkadNk8xz-8/s400/IMG_3338.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Layer in a 9 X 13 casserole: a little meat sauce, no-boil lasagna noodles, 1/3 of meat sauce, 1/3 of Bechamel, 1/2 spinach, </span></div><div class="separator" style="clear: both; text-align: center;"><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_PRGY9gK7LRM/TOFSSSq5diI/AAAAAAAAAsQ/Vd30SJbpT6Q/s1600/IMG_3340.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/_PRGY9gK7LRM/TOFSSSq5diI/AAAAAAAAAsQ/Vd30SJbpT6Q/s400/IMG_3340.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
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</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Then lots of shredded mozzerella and more grated parmegiano reggiano.</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Repeat layers, ending with Bechamel and cheeses on top. Bake covered with foil for 30 minutes at 350 degrees. Take off foil and bake an additional 15 or 20 minutes until,</span></div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">it's bubbling and looks like this! Let it sit for about 10 minutes before cutting into it. Any casserole is better if you let it settle before eating. </span></div><div class="separator" style="clear: both; text-align: center;"><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIofOyjabpK5yAwModiEDe7oRn-hZfp8H9ZeUdPsSj8xC7mN4BFNDaYly0kPO9uBUgQ8bzBsZ6Ud7aJ03khbPwvUx4jveyJg-J6Va_wO6-ASHJCUFhlYlFkQ6k3VL-WXDy3jWEfzjoRU16/s1600/IMG_3345.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIofOyjabpK5yAwModiEDe7oRn-hZfp8H9ZeUdPsSj8xC7mN4BFNDaYly0kPO9uBUgQ8bzBsZ6Ud7aJ03khbPwvUx4jveyJg-J6Va_wO6-ASHJCUFhlYlFkQ6k3VL-WXDy3jWEfzjoRU16/s400/IMG_3345.JPG" width="400" /></a></div><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Now I realize leftovers is a negative word to most households, and it used to be in my thinking as well! But when you take time once to create a dish of gooey goodness, you actually look forward to the subsequent meals you get from it. Many dishes are better the second or third time around, as some of you know (who really likes spaghetti on the first day?). </span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Enjoy.</span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b><span class="Apple-style-span" style="font-size: x-large;">Spinach Lasagna with Bechamel</span></b></span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>Bechamel Sauce: </b></span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>Ingredients:</b></span><br />
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<ul><li><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 stick butter</span></li>
<li><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1/2 cup flour</span></li>
<li><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 cup + more milk</span></li>
<li><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Parmegiano Reggiano (about 4 tbls.)</span></li>
<li><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">dried oregano and basil</span></li>
<li><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 clove garlic, pressed</span></li>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>Method:</b> </span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> Melt the stick of butter in a deep skillet on medium heat. After melted, cook and stir for a few minutes. Start adding in flour, a couple shakes at a time, while you continuously stir and incorporate the two together. When there is a nice yellow base, turn heat down just a bit, and start adding in milk a little at a time, while stirring constantly, until you get a velvety texture. Add in garlic, Parmegiano Regiano, oregano and basil. </span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>Lasagna</b></span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>Ingredients:</b></span><br />
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<ul><li><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">3 links pork italian sausage, casings removed</span></li>
<li><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 15 oz. jar basic marinara sauce</span></li>
<li><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 yellow onion, chopped</span></li>
<li><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 16 oz bag frozen spinach</span></li>
<li><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">9 no-boil lasagna noodles</span></li>
<li><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 package shredded mozzerella</span></li>
</ul><div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>Method:</b></span></div><div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> </span></div><div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> Saute onion in a deep skillet with extra virgin olive oil for about 5 minutes. Add in sausage and brown, breaking it up as you go. Drain fat. Put sausage mixture in a large bowl along with jar of marinara. Set aside. Defrost and drain frozen spinach*. Set aside. Make Beschamel. </span></div><div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>Assembly:</b></span></div><div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> In a 9 X13 in. casserole dish, layer a little meat sauce on the bottom (so it won't stick). Then put 3 noodles across, then 1/3 of meat mixture, 1/3 beschamel, 1/2 spinach, 1/3 mozzerella and some more shaved parmegiano regiano. Repeat layers. On 3rd layer, put only meat sauce, beschamel, cheeses. </span></div><div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Cook covered with foil at 350 degrees for 30 minutes. Take off foil, bake an additional 15 to 20 minutes until it's bubbling. Let sit for 10 minutes. Enjoy now and later in the week!</span></div><div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
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</span></div><div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">*The best tip I have for draining spinach is to defrost it completely, then put into a cheesecloth and squeeze into a bowl or the sink a couple different times. </span></div><div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
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</span>Tristahttp://www.blogger.com/profile/12339376330757204132noreply@blogger.com1tag:blogger.com,1999:blog-1254694522524879976.post-40845112490138575142010-11-08T08:45:00.000-08:002010-11-08T09:40:20.700-08:00Building a Kitchen from Scratch<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">You'll have to excuse my slow start as I'm quite literally building my kitchen arsenal from scratch!</span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">We've finally moved into our awesome Brooklyn apartment with a huge kitchen and many possibilities. One of the most difficult parts about moving across the country from Seattle has been to literally give up any collection of food, condiments, and pantry staples. So now is a time to slowly rebuild, which is both cleansing and a bit frustrating at times (we don't even have flour in the house at this point!).</span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">What I've been super excited about since we found this place in Bay Ridge, Brooklyn is the sheer size of the kitchen, meaning I can finally have a real pantry instead of sharing cabinet space with dishes.</span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">I get excited about nerdy things, namely organization, so get used to it!</span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">The next step however, is filling said pantry with the staples we need on a daily basis as well as items that are nice to have around for those "in a pinch" times. This can be accomplished by a one fail swoop shopping trip, but what I like to do is pick up a few non-perishable items each time your at the store. Before you know it, your pantry/refrigerator/freezer will be full with ingredients to throw together and never have one of those "there's no food in the house" realizations. This keeps you from ordering take-out one too many times!</span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">So as I make my shopping list of kitchen staples for myself, I wanted to share with you my foundation for a well-stocked, modern arsenal.</span><br />
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<span class="Apple-style-span"><b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: x-large;">Basics</span></span></b></span><br />
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<span class="Apple-style-span" style="font-size: x-large;"><b><iframe align="left" frameborder="0" marginheight="0" marginwidth="0" scrolling="no" src="http://rcm.amazon.com/e/cm?t=epidre-20&o=1&p=8&l=bpl&asins=B001CDP5UO&fc1=000000&IS2=1&lt1=_blank&m=amazon&lc1=0000FF&bc1=000000&bg1=FFFFFF&f=ifr" style="align: left; height: 245px; padding-right: 10px; padding-top: 5px; width: 131px;"></iframe></b></span><br />
<ul><li><b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Sea Salt Crystals</span></b></li>
<li><b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Black Peppercorns</span></b></li>
</ul><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">The raw form of salt and pepper are leaps and bounds more flavorful than their processed counterparts we've all known. Get these and fill your own grinders. Simple and affordable way to add more flavor to anything on a regular basis.</span><br />
<div><div><ul><li><b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Flour: White and Whole Wheat</span></b></li>
</ul><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Don't get me wrong, I'm an advocate of substituting whole wheat flour almost anywhere, especially when baking, but you need white flower to make creamy sauces and gravies. I even use whole wheat white flour when I can find it to get the best of both worlds. </span></div><div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div><ul><li><b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Organic Sugar </span></b></li>
</ul><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Also leaps and bounds more tasteful than the processed counterpart. Must be evaporated cane sugar, not that white stuff that reeks havoc on your system. I've found you actually need almost double the amount of white stuff as the organic to get the same amount of flavor. But even then it doesn't compare. Do yourself a favor and spend a little more on the organic. Your taste buds and thighs will thank you!</span><br />
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</span></div><div><ul><li><b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Baking Powder</span></b></li>
<li><b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Baking Soda </span></b></li>
<li><b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Extra-Virgin Olive Oil</span></b></li>
</ul><ul><li><b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Fresh Herbs </span></b></li>
</ul><b><iframe align="left" frameborder="0" marginheight="0" marginwidth="0" scrolling="no" src="http://rcm.amazon.com/e/cm?t=epidre-20&o=1&p=8&l=bpl&asins=B0012YKCU6&fc1=000000&IS2=1&lt1=_blank&m=amazon&lc1=0000FF&bc1=000000&bg1=FFFFFF&f=ifr" style="align: left; height: 245px; padding-right: 10px; padding-top: 5px; width: 131px;"></iframe></b><br />
<ul></ul><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">I have not found a more flavorful or healthy way of punching up almost every dish than having fresh herbs around. I used to be afraid I wouldn't use them and they would go bad, but when they're there, you find ways to incorporate them. I haven't had room or enough sunlight (Seattle does not afford you much) to grow my own garden indoors before, but that will change come springtime. My favorites are Parsley, Dill, Thyme and Cilantro. There will definitely be more posts in the future on where and how to use these.</span><br />
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<b><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: x-large;">In The Pantry</span></span></span></span></b><br />
<ul><li><b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Pastas: Spaghetti, Bowties, Penne, Lasagna, Angelhair, etc.</span></b></li>
<li><b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Grains: Brown Rice, Cous-Cous, Quinoa, etc.</span></b></li>
<li><b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Beans: Black, Pinto, Kidney, etc.</span></b></li>
<li><b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Canned Diced Tomatoes</span></b></li>
<li><b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Canned Tuna (organic, not Starkist, Trader Joe's has awesome versions)</span></b></li>
<li><b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Pasta Sauces: Marinara and Alfredo</span></b></li>
<li><b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Salsas</span></b></li>
</ul><b><span class="Apple-style-span"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: x-large;">In The Freezer</span></span></span></b><br />
<ul><li><b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Frozen ready made rices (again, TJ's has great frozen brown and jasmine rice)</span></b></li>
<li><b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Frozen Vegetables and Fruit</span></b></li>
<li><b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Tortillas (I always have these around for quesadillas and the like)</span></b></li>
<li><b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Frozen Cooked Shrimp (easy,add-in protein for almost anything)</span></b></li>
</ul><div><b><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: x-large;">In The Fridge</span></span></span></span></b></div><div><ul><li><b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">The usual suspects: Ketchup, Dijon Mustard, Mayo, Relish, etc.</span></b></li>
<li><b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Preserves: Strawberry, Rasberry, Fig, Apricot, etc.</span></b></li>
<li><b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Shredded Cheese (few things are not made better with this, am I right?)</span></b></li>
<li><b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Eggs (easy and cheap protein)</span></b></li>
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</span></b></div></div><div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Keep in mind this is just a starter list and by no means complete! I will be posting regularly about items to keep around and the meals to make with them.</span></div><div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">What can you not live without in your kitchen?</span></div><div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
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</div></div></div>Tristahttp://www.blogger.com/profile/12339376330757204132noreply@blogger.com0tag:blogger.com,1999:blog-1254694522524879976.post-54027584745618125392010-10-26T15:19:00.000-07:002010-10-26T15:19:41.096-07:00Hello and Welcome!Where to begin? There are so many reasons I wanted to start this blog. It's been a seed of an idea for a long time, but a few things needed to happen in my life first. Namely moving to the capital of the universe, NYC.<br />
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I've been married for almost 4 years now, and I never would have called myself domestic even 5 years ago. Funny how things change. I started thinking of us as a family unit, even if it was just the two of us, and before long derived great pleasure from being able to feed us. Enjoying the food that fed us is even better and quite exciting. It seemed like magic when I actually got it right.<br />
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I started along this path of learning to cook in a very rudimentary and frustrating way:<br />
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"easy" cookbooks, which didn't provide enough explanation or guidance for a true novice<br />
"budget" cookbooks which relied on ingredients laden with chemicals and, while cheap, terrible for you<br />
"organic" cookbooks that were against anything remotely modern to help out flavor or technique<br />
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Because of all my pitfalls, I want to share what I've learned so far and demystify the process of preparing food. Something that should be common knowledge has become more complicated than it needs to be. My approach to food is simple and I always try to follow certain guidelines when creating a menu. Therefore you can expect the focus of this blog to be:<br />
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As economical as possible-but not annoyingly so<br />
Health conscious- but not annoyingly so<br />
Slight leaning towards Southern/savory cooking (have I mentioned I'm from Texas?)<br />
Information on meal planning, using leftover ingredients, kitchen tools, etc.<br />
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I also want to be a voice for my specific generation, I'm 28 years old, so we are sort of caught between Gen X and Y, an odd place to be. Not exactly latch key kids but not inherently narcissistic either. I'm not sure how many of us are cooking out there, but it makes it less attractive when most cookbooks are written by and even directed at an older set. Not that I don't respect the wisdom of anyone older than me, I welcome it!<br />
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My attempt is also to make having some sort of domestic life cool and not hokey or something you should hide. A dichotomy in life is essential to balance, I feel. To illustrate my point, a good chunk of my time and career is spent on my minimalist, avant-garde fashion blog where I search out the edgiest, most alternative designers and professionals in the industry. Anything clean, black and odd elicits a cerebral response that I cannot deny and must tell other like-minded people about.<br />
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And when that is all said and done I like to make a hearty casserole or stew for my little "family" with the best possible ingredients. Then we eat the leftovers (and maybe freeze the rest) because it's the smart thing to do. I'm also annoyingly organized and make tons of lists so I meal-plan for the next week or more, being careful to carry over any leftover ingredients into the next night's dinner and so on. I hope I'm painting a clear picture here!<br />
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So this blog needs to be created for me to share what I have learned, my tactics for eating well on a budget, and document the continuing process of becoming a modern domestic.<br />
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Wont' you join me?Tristahttp://www.blogger.com/profile/12339376330757204132noreply@blogger.com4