The leading authority on basketball cupcakes and Basil-Lime martinis…
What I’ll be doing tonight: First, some of this: and then, some of this. I’m sure that I will also be doing some of this: (2 oz. of gin, a tiny splash of vermouth and 2 bleu cheese-stuffed olives, in a frosted glass) PS – Has anyone tried “Rangpur” gin yet? If so, let me … Continue reading “I have apparently done something to please the TV programming gods…..”
This recipe is from September 2003 Cooking Light magazine. Usually, Hubby doesn’t care for “sweet” sauces, but this was a hit with everyone! Instead of using entire chicken breasts, I cut each breast into 3 pieces, for a smaller portion size.
This recipe is from September 2003 Cooking Light magazine. Usually, Hubby doesn’t care for “sweet” sauces, but this was a hit with everyone! Instead of using entire chicken breasts, I cut each breast into 3 pieces, for a smaller portion size.
We loved this recipe so much, that I’ve decided to adapt it again. I guess having the chorizo on hand (for the breakfast tacos) had me thinking “Spanish”. It’s not Romanesco cauliflower season yet, so I substituted asparagus (sauteed in a little garlic and olive oil), instead – peas would be good, too. We are … Continue reading “Top Chef Ilan Hall’s Fideos with Saffron Cream Sauce Redux”
We loved this recipe so much, that I’ve decided to adapt it again. I guess having the chorizo on hand (for the breakfast tacos) had me thinking “Spanish”. It’s not Romanesco cauliflower season yet, so I substituted asparagus (sauteed in a little garlic and olive oil), instead – peas would be good, too. We are not fans of clams, so I used two shredded chicken breasts (leftover from the rotisserie chicken that I used in the tortilla soup – it’s been stowed in the freezer since then) and the remaining half-link of chorizo left over from the breakfast tacos. I also added a little bit of pimenton (Spanish smoked paprika) to the sauce when I added the saffron. I also baked the dish in a large casserole instead of the individual dishes, just for simplicity. This photo was taken before I sprinkled the parsley on top. Believe it or not, this dish came together in all of 10 minutes. The most time-consuming thing was washing and cutting the asparagus. The chicken and chorizo were already cooked; I had pre-toasted the fideos a couple of days ago when I was working in the kitchen and already had the oven going. Yay – forethought! This is going to be lunch for Hubby and me, but I’m sure we’ll have some leftover for the kids for their lunches tomorrow. We haven’t even eaten it yet, but it sure smells good! I already have something else planned for dinner tonight (stay tuned).
I know that I’ve posted something very similar here before, but I thought I’d add this one, too, since I home-fried the potatoes this time and used a couple of different ingredients. Breakfast Tacos 1/2 of a 12 ounce link of chorizo sausage (you’ll only need half of this, so you’ll have some leftover for … Continue reading “Breakfast Tacos”
I know that I’ve posted something very similar here before, but I thought I’d add this one, too, since I home-fried the potatoes this time and used a couple of different ingredients.
Breakfast Tacos
1/2 of a 12 ounce link of chorizo sausage
(you’ll only need half of this, so you’ll have some leftover for another use)
2 -3 Tbsp olive or canola oil
1/3 cup of fresh minced onion (red or white, your choice)
2 cloves garlic, pressed or minced
2 medium-sized potatoes, peeled and cut into half-inch dice
(I used Yukon Golds)
1/2 of a red bell pepper. finely diced
about a 1/4 cup finely chopped fresh spinach
half a can of black beans, rinsed and drained
(I used the other half of the can leftover from making tortilla soup)
about 1/2 cup grated cheese (we used a blend of jack and cheddar)
6 large eggs
8 fresh whole wheat tortillas
Heat oil over medium-high heat in a large skillet. Add garlic and onions and saute briefly until softened and translucent. Add potatoes and stir until they are lightly coated with oil. Continue cooking potatoes, stirring occasionally until they are softened and browned all over. While potatoes are cooking, start to cook sausage. I cooked the sausage on the grill and then removed the casing, but you could also take it out of the casing beforehand and then brown it, like hamburger meat, in a separate skillet. Either way, you need to blot or drain the grease off; chorizo is pretty greasy.
When the potatoes are pretty well browned on all sides, add the bell pepper and spinach to them, lower the heat a little and continue cooking until both vegetables have wilted.
When the veggies have softened, add the black beans and continue cooking and stirring. When the sausage is done (remove it from the casing and blot and crumble it if you’ve grilled it), add half of it to the potato mixture and stir.
Scramble the eggs in a separate pan (or in the pan that you cooked the chorizo in, using a bit of the sausage fat to cook them). Fill the tortillas with some of the potato mixture, some of the scrambled eggs and a bit of the cheese. Serve with some tropical fruits (we had mango and pineapple). Dig in!
NB: This time we scrambled the eggs separately, because Hubby was afraid that Boy and Girl would balk at the blend of different ingredients in the potatoes (they didn’t). So, the next time that we make this, I would probably just crack the eggs into the potato mixture and cook and stir until they are done and then just have all of the filling ingredients mixed together.
I’ve been looking for some recipes for healthy, after-school treats now that the kids are back in school. I found this recipe on epicurious and thought it might fit the bill. These turned out really well. I liked the extra-rich sweetness that the dark brown sugar added. I didn’t add the nuts, because Girl doesn’t … Continue reading “Chewy Oatmeal Cookies”
I’ve been looking for some recipes for healthy, after-school treats now that the kids are back in school. I found this recipe on epicurious and thought it might fit the bill.
These turned out really well. I liked the extra-rich sweetness that the dark brown sugar added. I didn’t add the nuts, because Girl doesn’t care for them. I made some without raisins, too, because Hubby says that raisins taste like dirt. I wanted to put some butterscotch chips in, but met resistance from Hubby. Maybe next time.
This company used to make a Chicken Enchilada soup mix that Boy used to LOVE. They stopped making it a couple of years ago, so I’ve been experimenting with re-creating it. Boy has always loved soups, ever since his class made Stone Soup in preschool. I like my tortilla soup version better now, because I … Continue reading “Chicken Tortilla Soup”
This company used to make a Chicken Enchilada soup mix that Boy used to LOVE. They stopped making it a couple of years ago, so I’ve been experimenting with re-creating it. Boy has always loved soups, ever since his class made Stone Soup in preschool. I like my tortilla soup version better now, because I have more control over the ingredients (no chemical additives) and can use organic ingredients. I can also control the blend of spices better (although Hubby always adds more!).
Chicken Tortilla Soup
about 1 Tbsp oil (canola or olive)
3 or 4 cloves garlic, peeled and run through a garlic press
1/2 cup finely chopped white onion
1 – 2 Tbsp. chili powder
sprinkle of ground cumin
1 tsp. dried oregano leaves
small sprinkle of pimenton (smoked paprika)
one rotisserie chicken
1 cup tomato sauce (or the other half of a can that you used to make sloppy joes)
about 6 cups chicken stock
1 cup coarsely chopped carrots
about 1/2 cup frozen peas
about 1/2 cup frozen corn
about 3/4 cup canned black beans (about half a can), drained and rinsed
1/4 cup masa harina flour (great for thickening, it’s used for making tortillas and chili – check the hispanic foods aisle at your supermarket)
optional: a little sprinkle of finely chopped cilantro
optional: one small can of chopped green chiles
for garnish:
1/2 cup grated cheese (a blend of jack and cheddar is good)
1/2 cup guacamole
approximately 1 cup slightly crushed corn tortilla chips
optional: a dollop of sour cream or little decorative cilantro leaf
Pull the chicken breasts off the chicken and reserve (or freeze) for another use. Remove all remaining meat from the chicken, chop into bite-sized pieces and set aside.
Heat the oil in a large pot over medium-high heat. Add the onions and garlic and saute until softened and translucent. Add the carrots and saute a few more minutes until slightly softened. Add 4 cups of the chicken stock, tomato sauce and spices and bring to a gentle boil. Lower heat and simmer while adding peas, corn and chopped chicken. Let simmer for about 10 minutes, adding more chicken stock, a little bit at a time, if necessary and stirring occasionally. Remove about 1 cup of the broth and place in a bowl with the masa, whisking or stirring to blend completely. Pour masa-broth mixture back into the simmering soup and allow to simmer for a few more minutes, stirring occasionally, until soup is beginning to reach desired (slightly thickened) consistency. Add more broth, if necessary. Add beans. Add chiles and cilantro (if desired). Stir gently until beans are warmed and all ingredients are well incorporated and then serve!
Makes 4 very large or 6 reasonable-sized portions.
When serving the soup, top with some grated cheese, crumbled tortilla chips and a dollop of guacamole or sour cream.
I found this recipe online one night when I promised the kids Sloppy Joes and then realized that I didn’t have any of the canned sauce mix in the house. I had been wanting to find a homemade alternative to the canned stuff, anyway, because it has high fructose corn syrup in it. If you’re … Continue reading “Homemade Sloppy Joes”
I found this recipe online one night when I promised the kids Sloppy Joes and then realized that I didn’t have any of the canned sauce mix in the house. I had been wanting to find a homemade alternative to the canned stuff, anyway, because it has high fructose corn syrup in it. If you’re going to make your own, be sure that the ketchup you use doesn’t have corn syrup in it – otherwise, why bother – you might as well just use the canned stuff.
This recipe is really easy and is made from ingredients that I usually have on hand, anyway. I did ad a can of beans (drained and rinsed), to add a little more fiber and nutrition. I also used some chopped fresh red bell pepper, because I didn’t have any green pepper around. I also used fresh onion and garlic (saute it with the meat), because it’s BETTER. We like to make little mini-sandwiches, using dinner rolls. We liked this a lot and were surprised at how much it tastes like the kid-friendly original!
You can see more info about these photos on my flickr site: http://www.flickr.com/photos/8624504@N02/sets/72157601900166186/detail/ Recipe for my grandfather’s “Good-Night” waffles: (from the book that came with his fancy-dancy Waring Pro Belgian wafflemaker, which he LOVES) for six waffles: 1/2 cup lukewarm water 105°F 1 Tablespoon granulated sugar 2-1/4 tsp. active dry yeast (one packet) 2 cups … Continue reading “A visit with my grandparents and Good-Night waffles”
You can see more info about these photos on my flickr site:
http://www.flickr.com/photos/8624504@N02/sets/72157601900166186/detail/
Recipe for my grandfather’s “Good-Night” waffles:
(from the book that came with his fancy-dancy Waring Pro Belgian wafflemaker, which he LOVES)
for six waffles:
1/2 cup lukewarm water 105°F
1 Tablespoon granulated sugar
2-1/4 tsp. active dry yeast (one packet)
2 cups whole milk, warmed to 105°F
1/2 cup unsalted butter, melted and cooled
1 tsp. salt
2 cups all-purpose flour
2 large eggs, beaten lightly
2 tsp. vanilla extract
1/4 tsp. baking soda
The Night Before or at least 8 hours before baking, combine the warm water, sugar and yeast. Let stand 10 minutes, until foamy. Stir in warm milk, melted butter and salt. Beat in flour until smooth; use a hand mixer on low speed. Cover bowl tightly with plastic wrap and let sit on the counter overnight. DO NOT REFRIGERATE.
In the am, mix in eggs, vanilla, and a pinch of baking soda while the waffle maker preheats.
In the morning, preheat your Waring Pro Belgian Waffle Maker on setting #4. While it is heating, stir eggs, vanilla and baking soda into the batter. Pour onto waffle grids. Close cover, rotate 180° to right; bake until it beeps, rotate 180° to the left. Remove when indicated, repeat with remaining batter. Waffles may be kept warm in a slow oven 200°F on a rack on a cookie sheet. Serve with fresh fruit, jam, powdered sugar, a warm fruit syrup or whipped cream.
A yummy, warm meal-in-a-bowl and the prep doesn’t get any simpler than this! Chicken Pesto Pasta with Broccoli (that title makes it sound like the pesto is made of pureed chicken – ewwww…..) about 1/2 lb of your favorite pasta, cooked according to package directions, drained and rinsed (farfalle, penne, rotini or even spaghetti are … Continue reading “Back-to-school Comfort Food (Pasta with Pesto, Chicken and Broccoli)”
A yummy, warm meal-in-a-bowl and the prep doesn’t get any simpler than this!
Chicken Pesto Pasta with Broccoli
(that title makes it sound like the pesto is made of pureed chicken – ewwww…..)
about 1/2 lb of your favorite pasta, cooked according to package directions, drained and rinsed
(farfalle, penne, rotini or even spaghetti are all great)
2 chicken breasts
(sprinkled with Baby Bam seasoning, grilled and sliced into bite-sized pieces)
2 or 3 cups of fresh-steamed broccoli, cut into bite-sized pieces
1/4 cup or so (maybe more – just “eyeball” it) basil pesto
(I like the version that they sell at Costco, but it’s easy to make your own)
Fold broccoli, pasta and chicken together in a large bowl (or just prepare it in the pot you boiled the pasta in). Gently fold in the pesto, a tablespoon or two at a time, until all of the pasta is lightly coated in the pesto.
Serve and enjoy. This is great cold for leftovers, too, or for packed lunches to take to school.
Sprinkle with a little freshly grated parmesan cheese, if desired. A sprinkle of toasted pine nuts would be good, too, if your family is game.
Has anybody else seen the magazine ad (in The Economist and Bon Appetit, and probably others, as well) for Ketel One vodka that says: Dear Ketel One Drinker Can you make one hundred words, of four letters or more, from the letters in Ketel One Vodka? Cool ad, since I’m enough of a geek to … Continue reading “Dear Ketel One Drinker”
Has anybody else seen the magazine ad (in The Economist and Bon Appetit, and probably others, as well) for Ketel One vodka that says:
Dear Ketel One Drinker
Can you make one hundred words,
of four letters or more,
from the letters in Ketel One Vodka?
Cool ad, since I’m enough of a geek to actually try it, although anyone language-geeky enough to actually do the puzzle is language-geeky enough to be seriously skeeved out by the lack of appropriate punctuation in the ad.
Anyway, here’s what I came up with (I was DETERMINED to finish it, once I started):
kook
look
vote
lode
lone
loon
done
tone
took
keel
need
keen
node
lake
leek
dent
vent
navel
leaven
leave
delve
load
toad
talk
told
atone
knead
dean
dole
dote
deal
kale
tale
tole
note
knot
eked
leak
teak
neat
take
klan
knave
vane
oven
eaten
kneel
knelt
dealt
dove
vole
loan
even
event
lent
eleven
teen
dolt
love
loved
late
date
talon
taken
tonal
oval
noted
leaked
loaned
leant
lean
leaned
looked
voted
toned
atoned
vented
leavened
talked
teal
veal
veto
vetoed
lead
dale
veldt (was REALLY proud of myself when I came up with than one!)
denote
vale
devote
vented
venal
aeon
devotee
valent (really proud of this one, too – had to look it up to make sure that it really was a word)
evade
delta
delete
dental
aloe
alone
I must confess that Hubby actually gave me “delete”. Hubby is even more of a geek than I am: after watching me work on the puzzle for a couple of days, he decided to write a program (linking to a small dictionary database) than would create words. Version 1.0 came up with a total of 119 words, but then he linked it to a more comprehensive dictionary (Version 2.0) and was able to come up with 300+ words.
Some other good ones that his program came up with:
vend
vendee
valet
tool
taken
tend
onto
tank
loot
donate
advent
alto
ankle
anklet
anode
ante
dank
naked
land
needle
noel
noodle
need
nook
nova
novel
laden
knee
evoke
elevate
elate
lane
lank
late
olden
oleo
leaden
have
volt
After seeing “anode”, I remembered “anole” (cute little green lizards), too. They have them in East Texas (where my grandparents, as well as Hubby’s, live), but we just saw some at the Shedd Aquarium in Chicago, so they were fresh in my mind. I wish there were some “prize” for this puzzle; it seems like I should AT LEAST get a bottle of the stuff. It’s been a while since I had a nice cocktail.
