Kissin' Don't Last, Cookin' Do

Open Fire Cooking

2010-08-06T14:58:00.000-07:00

The end of the summer brought new culinary adventures for us. We spent our family vacation camping on Cumberland Island, the largest and southernmost barrier island off the coast of Georgia. No matter where I am, I believe in eating well. The last time I was camping, I was single and very young. The food was not high on my list of priorities. Still, I had the where-with-all to know to bring Crystal Light for the nasty taste of the water, and the addition of a summer sausage and some cheese provided a delicious source of snacking that all the other backpackers envied. Years later, with my husband by my side, I decided to introduce the children to the great outdoors.

We had a remarkable time camping with the kids. Cumberland Island is teeming with wildlife and its' sub-tropical climate is one of the unique and diverse aspects of Georgia that I am most fascinated with. With Baxter working every day up until the day of departure, it fell on me to plan and pack for all four of us. One of the biggest concerns was decidedly food - especially since there is nowhere on the island to buy anything. What you take is what you have until you hop on the ferry back to St. Mary's. With this in mind, and with a lot of concern planning for four, I made a list 4 pages long and shopped for 7 hours straight. In the end, all was well.

Here is what worked (and what didn't)

Breakfast #1 -

Egg scramble with hashbrown potatoes, peppers, onions and ham. I purchased a bag of frozen fixings by Jimmy Dean. It comes with everything but the eggs. Thankfully, eggs come in milk-like 1-qt cartons. I froze one of these to pack and followed the directions on the Jimmy Dean label. It was a delicious breakfast along with a half bagel and fresh fruit.

Breakfast #2 - Cold rice pudding. While we all love rice pudding, either hot or cold, apparently it should never be frozen. It was chewy and alien - not at all as rice pudding should taste. Don't try this one.

Lunch #1 &#2 - I made a large baguette sandwich with butter, ham and cheddar cheese and cut it into 8 pieces. This, along with a vinaigrette pasta salad and fruit, fed us two lunches.

Dinner #1 -

"Hobo" Chicken Packs were a big hit with everyone. The smell of the chicken breasts, veggies and garlic roasting on the coals was absolutely heavenly. I also found a great product made by Uncle Ben's that is basically cooked rice in a microwave pouch. Of course we didn't have a microwave; but you can also just heat it up in the pan which is what we did. I selected a roasted garlic flavor that included quinoa. Delicious!

Dinner #2 - The good old fashioned weenie roast was the best meal of the trip. Nothing tastes as good as a hot dog roasted over an open fire. It's very tribal and the kids loved it. For dessert? You guessed it - roasted marshmallows!

When you're burning a lot of calories, drinks and snacks are also very important. Bring along something to make your tepid water taste better. Everyone will drink more fluids if it tastes good. We also brought along wine in a box for dinner and afterwards. It wasn't messy and easier to travel with than beer or anything else. For snacks, we brought cheese, crackers and summer sausage. Make sure you bring a pocket knife to cut it with for the full-on Boy Scout effect.

This post sat in my queue for almost a month! Glad I caught it. After reading through it again, I realize how much fun we had! We may have to go camping again this fall!

"As God As My Witness...

2010-06-08T12:24:00.000-07:00

...I'll never go gluten again..." Boy am I glad that I don't have to say that. I tested negative for Celiac Disease. That most likely means Ford would as well. So, we can have biscuits! We can have dumplings! We can have pie! Although, I am really really glad we did go gluten free for a period of time because it allowed me (forced me) to think outside of the box and invent some new things. For example, when I really, really wanted coconut cream pie but couldn't have the crust, I invented coconut cream custards! They were delicious and crust free (therefore, slightly lower in calories). I also learned to love two different kinds of quinoa, various lentils and discovered a passionate love for jasmine rice. So, this has not been all suffering for us. We have really learned to scrutinize what we eat and this is a great thing. However, when I need cornbread to go with my soup, I don't have to pay $6 for it.

Just how important is the Glycemic Index? I've always thought it was fairly important, but now that I have seen no swings in my blood-sugar readings on the gluten-free diet, I'm realizing just how important it truly is. We will continue to avoid processed foods as much as possible and stay away from bleached flour, but I am glad to have at least a healthy wheat flour back in my cupboard. So, what have we eaten lately that was once forbidden?

Chicken and dumplings, cheese biscuits, PB&J (on white bread), subs from Publix, ice cream cones, fried chicken, and pizza. So, maybe not the healthiest stuff in the world, but boy has it been a fun couple of weeks!!

Gluten Free Breakfast Idea!

2010-05-11T06:06:00.000-07:00

Ok, I've thrown some interesting meals together during this GF journey. Today I thought of an interesting breakfast idea that fits the bill nutritionally and was a huge hit, despite it being a little odd. Breakfast Baked Sweet Potatoes! That's right! Just take away the roasted chicken and vegetables and you have the perfect breakfast food. Funny that it never occurred to me before. What are some of your favorite (but odd) breakfast foods? They don't have to be GF! Just share!

Gluten Free Comfort Food

2010-05-02T18:40:00.000-07:00

Learning how to make some of my favorite recipes gluten free is one of my highest priorities. Tonight was a triumph and I wanted to share. On my menu: Pot Roast, Wild Rice, Gravy, Green Beans and Brownies. And yes, and every bite was better than the original!

To make gluten-free pot roast, I simply made my usual pot roast, substituting white rice flour for the regular kind. First, season your roast (I used an eye of round roast) with kosher salt and fresh cracked pepper, then dredge in the flour. Brown it in oil on medium heat on all sides. Add about 4 cups of liquid (I used half TJ's natural beef stock and half water) and bring to a simmer. Cover partially and cook for about 4 hours. The gravy makes itself.

I cooked my wild rice according to the package directions. My green beans were the french skinny kind - not the kind my mom makes - but they were very good and fresh tasting. I used a frozen variety and cooked them quickly in a small amount of water with the lid on just until done. Then I remove the lid, add a couple tablespoons of butter and toss well.

Finally, I had my first gluten free brownie tonight and it was oooohhhh so good. Trader Joe's GF brownie mix is amazing. Unlike my one foray into GF cupcakes that turned out terrible, they were moist and gooey just like brownies should be. I added about 1 cup of chocolate chips and it made them even better. At the end of the meal I couldn't get up for about 10 minutes!!! After weeks and weeks of salads and simply prepared healthy food, it's so nice to know that when I need some comfort food, I can have it!

Gluten Free Pasta Reviews

2010-03-18T19:09:00.000-07:00

I thought I'd be nice and consolidate these products into one big review instead of posting every time I eat a GF pasta. There was a lot of difference between pastas, much more than I expected.

Tinkyada Rice Pasta (fettucine)

This was the first pasta that we tried. It is widely available and was purchased at Publix for around $3.50 for a 16oz bag. I would try the brand again, but it was more foreign than some of the others we have had since. The noodles were gummy and I followed the directions precisely. We had them with sauteed veggies and shrimp and topped with Bertolli Vodka Sauce. Overall, the dish was pretty yummy, but I wouldn't like this pasta with plain old spaghetti sauce - it would seem strange. I also didn't like the price tag. Maybe it's cheaper at other stores, but that's a bit much for one component of the meal. When I added in the veggies and the shrimp, it was kind of a costly meal for us. It is kosher certified and organic and there's a lot of boasting on their website, so like I said, I'd give it a second chance.

Lundberg Organic Brown Rice Pasta (spaghetti)

I have to admit, the words "New & Improved" in the upper right-hand corner of the box scared me a little. I think companies make a huge mistake in advertising this fact. To new consumers, you kind of get the impression that it used to be revolting and now it's palatable. I followed the directions exactly and timed the pasta from the moment the noodles went into the pot. Another rice pasta did not specify this, and I ended up with a gummy mess. I rinsed with cold water and what we got underneath my homemade meat sauce was something pretty identical to a traditional spaghetti. Having used whole wheat pasta a lot in the past, I found the taste and texture of this pasta to be FAR superior. Baxter couldn't believe it was gluten free. The kids loved it! The cost was not unreasonable and I found it on sale at Kroger, which means that the product is both affordable and close to home ... FIVE STARS!

DeBoles Gluten Free Rice Plus Golden Flax Spirals
This was a product I purchased at Whole Foods. DeBoles has been making pasta since 1932 and their gluten free line is new. More power to them - they use all natural ingredients, no preservatives or chemicals are added. First, I will say that an 8 oz box of pasta doesn't go very far in my house. The box is rather large to house such a small amount of the stuff. It was barely enough for lunch with the kids but at the price I paid, it should have been sufficient. The cooking instructions were precisely followed and the noodles turned out a little underdone for my taste. I like al dente, but this was too hard. My test noodle seemed fine, but once we rinsed it with cold water and topped it with sauce, it had hardened a bit. I'm not sure an extra minute of cooking would have been good for the noodles since they were breaking down a bit. I just think they need to work on their recipe. It is a light colored pasta, made with parboiled brown rice flour, white rice flour, and golden flax and rice bran extract. Compared to the list of ingredients on the previous product we used, I think they are using too many derivatives of rice. The last one was much simpler. I also purchased their angel hair pasta* and am interested to see how it compares. One thing I liked was the recipe on the back of the box. I didn't use it, but will save it and try it in the future - new gluten free recipes (that are also quick and easy) is a great way to help them market their products. Maybe with a few tweaks, they could improve their spirals.

*I loved the De Boles Angel Hair pasta. We served it with a simple marinara sauce and it was actually better than regular angel hair pasta. I think it was a little firmer and held its own better than traditional angel hair.

Trader Joe's Brown Rice Penne Pasta
First, let me praise Trader Joe's for their low cost. On previous trips, I have been there for wine, fine cheeses, bakery items and gifty kind of stuff. This time, I went to purchase staples and was absolutely shocked at the prices. I did better at TJ's than I did at Kroger, and paid about half for similar items I bought at Whole Foods! I think I am now a devotee. Plus, it's friendly, the kids love it, and a stranger in line behind us gave Baxter a beer out of his pack just so he could try it - that has never happened to us at any store before. So, on to the pasta. I prepared these according to the package directions and then put them into a chicken pasta casserole. They were soft and tender but not breaking down like the DeBoles product. I found that I prefer these noodles to traditional noodles baked into a pasta. They were full of flavor and the texture was great. Five stars!!!

Ancient Harvest Quinoa Pasta (shells)
I bought these "by accident" at Whole Foods on my first gluten free trip. I say by accident, because I wasn't even looking for quinoa at the time but I'm glad I got them. I can't remember the cost, but I don't think they were cheap. You may need to find this one on sale. I am really liking using GF pastas inside of dishes. I find they are far superior to traditional noodles in casseroles and now in soups as well. I used these in my old fashioned chicken noodle soup and it was restaurant worthy - maybe better. They were slightly firmer in texture which worked really well with the soup and they had a beautiful golden color. The taste was delicious and we're all really excited about having quinoa on our plates later this week. I would use quinoa shells in my soups instead of regular noodles even if we weren't going gluten free! Five stars!!!

Trader Joe's Brown Rice Spaghetti
This is my last taste-test on the GF pastas. Trader Joe's really knows what they're doing. For $1.99, we got a whole pound of delicious pasta that fed my whole family, plus allowed seconds for Baxter to take to work. When compared to the price of the other pastas I've tried, it's a no-brainer. The taste and texture were just about as perfect as the price. I prepared it and served it with some gluten free meatballs and a jar of our favorite marinara sauce. The meatball recipe came from Elizabeth Hasselbeck's book The G-Free Diet and were quite tasty and easy to prepare. Our family loved this meal and we felt like we were having good ole comfort food, without the gluten. 10 stars!!!

Trader Joe's GF Ginger Snaps

2010-03-14T20:00:00.000-07:00

I just bought my second bag of Trader Joe's gluten free ginger snaps. They are probably the best ginger snaps I've ever tasted. I made my mother-in-law buy some! I also just bought my second package of chocolate covered pomegranite seeds. Delicious! They are a bit like chocolate covered raisins but with a more intense flavor and way more vitamins and good-for-you-stuff. We also bought some plantain chips and some mini peanut butter cups. I'm loving their wide selection of GF foods. We are big BIG fans of their gluten free frozen waffles. They are the best frozen waffles, creamy on the inside and buttery as well. At $1.99 a box, I want to just hug the guy who checks us out. We've continued very well with our gluten free lifestyle - even making a great gluten-free fish and chips for dinner tonight! As a special bonus, I'm dropping pounds on this diet. It makes sense - give up bread and cake = lose weight. You do have to do more planning. I can't grab bread and produce "lunch" in 3 minutes. Today, when pressed for time, we ate deviled eggs, pickles, and popcorn. Weird but tasty!

Trader Joe's Sesame Crepes

2010-03-10T06:22:00.000-08:00

I could go on and on about Trader Joe's right now but I won't. If you're interested in Trader Joe's, I added a link to the Trader Joe's fan on the web. Check it out in my Yummy Blog Bites section to the right. I grabbed this interesting little snack right before we left the store. It was a total impulse buy and I half-expected them to be strange and nasty. I'm glad I followed my impulse. Just like the package says, TJ's Sesame Crepes are a sweet, nutty and chewy snack. Baxter and I both loved it. Did your mom ever make you that snack treat recipe on the back of the Corn Flakes box? It was basically peanut butter, corn syrup and corn flakes pressed down like rice krispy treats. My brother and I loved these things but they weren't very good for you (obviously). Well, these sesame crepes taste exactly like that to me. Peanut and cashew butter, sugar, and a nice coating of sesame seeds. We really loved it and it was really cheap...that's why I grabbed them. It's a traditional Vietnamese snack that I could really sink my teeth into. My only warning: eat them outside. 1/2 a crepe is one serving and upon tearing it in two, sesame seeds went all over the place! Time to break out the dust buster.

Blue Diamond Nut Thins

2010-03-04T10:29:00.000-08:00

This is the best gluten free product I have tried so far. And by that, I mean a product that you really wouldn't seek out unless you went gluten free. However, I would eat these crackers no matter what. They are made by Blue Diamond Natural who also packages a lot of the nuts you buy on the baking and snack aisles. They are made with a blend of rice and nuts and are great for dipping in hummus, eating with soup, or topping with cheese or spreads. We have only tried the hazelnut variety so far, but will undoubtedly try them all. The almond crackers come in some flavored varieties, including barbecue flavor which interests me very much. Barbecue flavored chips are usually coated in MSG (which containes gluten) so I have avoided my favorite flavor of potato chips for the better part of 5 or 6 years now. The kids like them okay but would prefer something like a Ritz. Do you think Nabisco will be going gluten free any time soon?

One last thing. I have discovered that a lot of these manufacturers sell direct. I can order a case of these crackers for just $1.99 a box. That's $1 off the regular price at Whole Foods and Kroger. I have seen a lot of great deals buying direct from these manufacturers and may look into joining a food co-op for gluten free folks. There has to be one near me somewhere.

**Please, Jen, refrain from laughing at me now!***

Gluten Free Ain't Free

2010-03-02T11:02:00.000-08:00

The cost of going organic, gluten-free, or making other healthy changes to your diet can be costly. If you're used to preparing meals with lots of shortcuts like packaged marinated meats, boxed mixes and frozen meals, buying the equivalent option in a healthier version is quite pricey. Take frozen waffles. If I wanted to, I could get a box of Eggo frozen waffles for $1 on sale somewhere in the next week or two. Store brand flavored syrup? Bet I could find it for $1 too. Margarine costs under $1 at most stores as well. If my kids want frozen waffles now, I have to buy gluten free. That usually means they are also vegan, dairy and nut free - processed in a dedicated facility. All that care costs money. Hence, my new frozen waffles cost over $4 a box. Plus, my kids will only eat real maple syrup and I only use real butter. The price adds up.

Thankfully, I've never been a big fan of frozen waffles - or pizza - or any of those other easy grab meals that families so often turn to when schedules get busy. For this reason, I think I will successfully stay within my weekly food budget. That's great news for a family still trying to regain its financial footing. I was quite pleased to find a lot of gluten free items at Kroger yesterday. My eyes were opened. Not only did they have everything I was looking for, but they had so much more! Things are stashed all over the store and it's a bit like going on a scavenger hunt, but at least they're closer to home and available at a lower price. (Note to self: plan on spending 1 1/2 hours each trip) Everything I bought was on sale and that included GF pastas, a GF cake mix I'm dying to try, and GF snack bars for Saturday's soccer matches.

Don't already have a food budget? Or perhaps you'd like to start keeping track of what you spend as you transition to a new, healthier lifestyle? Starting one is easy. Start by keeping track of what you spend now with any one of the free, downloadable spending trackers available from Microsoft online or other programs. After you get a month or two on paper, you can start to see places you can cut back. You can also see how you stack up compared to the average US family at the USDA's website.

I am quite proudly in the "Low Cost" category - despite eating like royalty most of the time!

Bobs Red Mill Mighty Tasty GF Hot Cereal

2010-03-01T06:44:00.000-08:00

So, expect to see a lot of reviews of gluten free foods for a while...

While at Whole Foods on Friday, I browsed the length of the hot and cold cereal aisle before making a decision. There are so many GF choices throughout the store and I didn't want to go home with a $300 shopping order. I decided that there are cold cereals I can purchase at other retailers, but that an actual gluten free hot one might be hard to find elsewhere. Bob's Red Mill is a manufacturer I have used in the past. Publix carries their steel cut oats and they're great. When I saw that they had a gluten free hot cereal called "Mighty Tasty," I figured the kids might like it.

I prepared it this morning. Yes, it's March 1st, but the temps outside are still calling for hot breakfast in the morning. The preparation time is very reasonable. Once the cereal is added to the boiling water, it's done in 10 minutes. Compared to 30 minutes for steel cut oats, this is an easy addition to my morning. The consistency seemed a little different than what I'm used to. It reminded me of a coarse farina or maybe polenta. I took the serving suggestions on the bag and added half and half, brown sugar, and I also added a pat of butter. The kids were a little skeptical and I was very nervous. Ford hates oatmeal and has more or less refused to eat breakfast for a couple of months. Well, they loved it! In fact, they said, "mmm, mmm, delicious!" Ford told me to buy some more - even before the first bag runs out! This made me so pleased. We could enjoy a hot cereal together on a cold day, without worrying about gluten. They ate all that I gave them. I liked the taste as well. I remember thinking how I wished my mom had given me that instead of watery, burned tasting Ralston cereal!

I feel like gluten free foods either get a bad rap for being gross and weird, or I've just chosen very well. So far, we like everything we've tried! Click Here to buy Bob's Red Mill Mighty Tasty Hot Cereal direct. The price is a lot better than what I paid at Whole Foods.

Gluten Goddess

2010-02-25T14:19:00.000-08:00

So, we're still in week one of being gluten free and I'm taming the beast nicely. I really like to tackle a problem and bring it into full submission. Therefore, I will not be giving up baking and I will not be giving up easy to grab snacks. I've spent a lot of the day today educating myself on all things gluten-free. I found the most delicious looking website, elana's pantry. She has a cookbook out and in the world of gluten free, she is a virtual goddess. If you are interested in going gluten free or also in recipes that cut down on the sugar content and offer lower glycemix index scores, you should definitely check it out. I like her recipes, because she gets very specific on what brands of ingredients she uses and why. Baking is a science and a lot of these products vary from one manufacturer to the next. I'm dying to bake up some chocolate chip cookies! On my shopping list:

Almond Flour
Agave Nectar
Arrowroot (which I have actually used before)

Ribs mmmmmmmmm...

2010-02-18T11:18:00.000-08:00

I haven't posted since early December and even then it was about the freshness of your spices. Good stuff! I'm not ready to completely abandon this food blog yet. I've spent so much time plugged into my life - not to mention my paid writing job and my other two blogs - that I've neglected this one. Well, someone that does a much better job with this subject and who seems really devoted to food is Meathead. And, no, I'm not talking about that character Rob Reiner used to play before he became a millionaire director/producer. Meathead is a nickname for who may possibly be the smartest guy with a grill out there. One look at his website and I declared him to be the Alton Brown of BBQ. Later, I found out he himself loves Alton Brown so there must be something to it.

So, the website is great but what about the actual recipes and advice? Well, we all love someone who agrees with us and I loved the fact that he thinks Weber kettle grills are great. I bought one for Baxter for Father's Day after all. We love its simplicity and so does he. I have tried one recipe and will continue to turn to him for more in the future. His Tennessee Hollerin' BBQ Sauce was unbelievable. He reduces a whole cup of bourbon down to 2 tablespoons of what he calls a "magical elixir" and boy is it. My sauce only had a handful of ingredients but it tasted like something all its own. It was perfectly sticky (the way I like my ribs - not the Memphis dry kind) and perfectly smoky, spicy and sweet. They were great with Pommes Anna, a wedge salad and a bottle of bubbly for Valentine's Day.

Spring and summer are just around the corner so it's almost time to fire up those grills again. If you love BBQ, you have to check it out!

amazingribs.com

Out With the Old...

2009-12-10T11:21:00.000-08:00

Just a quick note on food safety...

This is a time of year when we use some spices we haven't used in a while. After all, not that many recipes call for ground anise, right? Plus, we're making hot chocolate and all sorts of pies with cinnamon, nutmeg and more. Yummy. Make sure your spices are fresh. If you haven't used a spice in a few months, chances are it's no longer at its' best. Plus, there is potential for great harm in using old spices, especially cardamom, fennel, anise, curry powder, and basically everything middle eastern in flavor. Why? Well, we can thank Aflatoxin, a toxin produced by mold that grows on things like these spices, corn food stuffs, nuts, dried fruits and more. The toxin can be deadly in high doses but Aflatoxosis is only common in third world countries. However, long-term exposure can lead to certain types of cancer. If you really want to learn about Aflatoxin, read this article from Cornell University: http://www.ansci.cornell.edu/plants/toxicagents/aflatoxin/aflatoxin.html

Most of the risk of exposure happens before it gets into our cabinets, but it's still a good idea to throw out old spices and opt for fresher ones. Happy Christmas baking everyone!

Soup Days

2009-10-14T13:51:00.001-07:00

I am cooking too much these days to be writing about cooking - but here's the gist. Soup is good. It not only feeds the body, but it nourishes the soul as well. I mentioned the soup swap in my last post and have since finished off the soups my friends prepared. Here are the rave reviews:

Jen's Chowder: rich and full of flavor. The kids loved it and so did the grown-ups!! Came in handy when mommy had strep throat - thanks!
Jenni's Lentil Soup: Hearty and sustaining. Added some hot sauce and ate it with bread slathered in butter - very good!!
Kara's Tomato Soup: Loved the garlic. Baxter proclaimed it to be the best he had ever had. Also came in handy when we had nothing else to eat!
Jennifer's Vegetable Soup: Some of the best I've ever tried and I cannot copy it - although I have tried twice since.

I love my freezer and I love my friends!!

Today is another soup day but I had none left so I had to make my own. I made a beef-vegetable soup and a fresh cake of cornbread. I love it when my kids hum while they eat - it means they're very happy.

Food For the Soul

2009-09-04T19:23:00.000-07:00

I recently took part in a soup-swap with my girls from my bible study. It was such a great idea. you basically make your favorite recipe in proportions enough for each family to eat for dinner and everyone else does the same. So, I took a tub of Coconut Chicken Corn Chowder for each of my 4 girl friends and kept one for myself. That night, I came home with four different soups to try! My freezer is going to come in handy during soccer season! We already ate one dinner - Jennifer's vegetable soup. I have had a lot of vetegable soups before and I always enjoy it to a degree but this was hands down the BEST vegetable soup I have ever had in my entire life. I do not give out complements where they are undeserved - I am not one to flatter - this was so entirely good that I could have eated bowl-full after bowl-full until I threw up. It was full of black eyed peas, okra, tomatoes and plenty of other veggie goodness. But it was the flavor that had me. Baxter couldn't get over it either. The flavor was unbelievable. It was so nicely melded, not one flavor overpowered another. Perfect soup. I can't wait to try all of my others but I am going to make myself wait until I have no other dinner options. Otherwise, I will eat them all in one rainy day!

I am looking forward to walking up to the Smyrna Farmer's Market tomorrow for the first time. I hope to come back beaming with arms loaded down with goodies.

Been THAT Long??

2009-07-29T11:00:00.000-07:00

Wow. I'm still alive - I promise! I have been in the midst of a very busy summer and an even busier fall looms ahead. What happened to the cooking blog? I have totally but it on the back-burner and am a little disappointed in myself. I considered trashing it; but now I'm thinking that it was just a slump. In fact, last week, the slump was really revealed to me in an unexpected way.

Last Tuesday, I hosted my bible study here in our home. It was the first time I have entertained for anyone besides our next door neighbors and it was really fun! I was a little unsure about how the set-up would be. I worried that there wasn't enough room here for 4 other adults to eat and talk comfortably. In the end, things worked out just perfectly and I was very pleased.

How much do I need to entertain? Well, apparently, I need it a lot! For a couple of months, I have been the reluctant cook. I have felt a little bit like a Waffle House short-order cook lately and not very happy with my job. I had lost a bit of my spunk. Then came the day for me to cook for my friends. I had to plan, I had to clean and I had to think about presentation, beverages, and everything else that goes along with it. With the exception of music, I really planned everything well. I made lots of make ahead dishes that simply needed plating or heating right before arrival so things were easy for me. I also opted to eat in the living room and spare everyone the awkwardness of serving in our tiny kitchen. We had tapas and conversation and it was really everything I had hoped for. I had such a nice time hosting and cooking for my friends that it has completely reawakened my culinary sense of adventure. I had no idea how much entertaining had meant to me until this. So, I'm back on my food blog. Here is my menu from Tuesday, and I promise to do better with posts in the *near* future!

Bruschetta
Curry Chicken Salad
Hummus (2 kinds)
Panchetta Wrapped Broiled Asparagus
Cut Veggies, Pita Chips, Bagel Chips
Coconut Cream Pie
Raspberry Lemonade, Diet Green Tea, Agua

I was pleased with the menu I chose, especially the bruschetta and coconut cream pie. I used Mrs. Rombauer's recipe for the pie (aka, The Joy of Cooking) and used a store bought crust. Sometimes those are just better than what I can make. Bruschetta is one of my favorite things and the recipe is my own, adapted from the menu at East-West Bistro in Athens, GA circa 1999. Enjoy the last of summer's bounty of tomatoes and home grown basil if you have it.

Bruschetta

Begin by dicing 2-3 ripe on-the-vine tomatoes and 1 small onion, place in bowl with 2-3 cloves fresh minced garlic, 3 tablespoons balsamic vinegar and salt and pepper to taste. Refrigerate until ready to use.

For the croustades, begin by preheating oven to 450 degrees. I use 1 baguette, sliced about 1/2 to 3/4" thick. Brush both sides of each piece with extra virgin olive oil and place side-by-side on a sheet pan. Bake about 5-10 minutes and turn to brown on 2nd side. Bake another 5-10 minutes, remove from oven and set aside to cool.

Wash and dry one large piece of basil for each croustade. If your basil isn't large enough to cover the entire surface of the bread, use more. Once the crustades have cooled to room temperature or only slightly warm, they are ready to assemble.

Place a large basil leaf on each croustade. Next, spoon your tomato mixture on each piece. Then, crumble a good-quality brand feta cheese over the top of this. Serve with lemon wedges and fresh cracked black pepper.

To Veggies, With Love

2009-05-13T17:27:00.000-07:00

Summer is upon us and vegetables are coming in from all over. I know I'll be taking advantage of fresh seasonal offerings. I want to post a few recipes from my coffers that are among my best. Some veggies are quite versatile and one can prepare them in a plethora of ways. There are others that offer more of a challenge. I have one recipe for brussel sprouts - it's excellent and I never diverge from it. So, here is my recipe for brussel sprouts. If you're not a fan, I beg you to try them this way just once and see if it changes your mind.

BROWNED BRUSSEL SPROUTS

16-20 brussel sprouts, washed, dried and halved lengthwise

2 tablespoons butter

1 tablespoon olive oil, maybe more

2 cloves garlic, peeled

melt the butter in a medium iron skillet over medium-low heat. add your garlic and slowly brown (careful not to burn it). remove garlic and reserve. place brussel sprouts cut side down in pan and cook slowly until golden-brown. remove from pan. chop toasted garlic, sprinkle over the top and serve immediately.

Sugar Alternatives

2009-05-06T10:21:00.000-07:00

Having Type 1 Diabetes can be tricky. High blood sugar can cause symptoms like these in the short term and much more serious complications for me long-term. I do what I can to keep my blood sugar at a happy number. Sometimes, this means saying no to dessert. Sometimes, this means taking a HUGE shot or bolus before I indulge. Sometimes, I look for other ways to satisfy my sweet tooth. Even if you aren't watching your blood sugars like a hawk, sugar intake is important to consider. If you aspire to live a healthy lifestyle but also like to bake, sugar can really pose a problem for you. I do not advocate using man-made sugar substitutes, especially when you are baking for your kids. However, there are several natural sugar alternatives you can try in your recipes.

Barley Malt and Brown Rice Syrup are both excellent, natural substitutes. Use 1 to 1 1/2 cups per cup of sugar and reduce your liquids by 1/4 cup. If there are no liquids in your particular recipe, you may add 3/5 tablespoons of flour for each 3/4 cup of the sweetener.)

Other alternatives you may want to try:

-Pureed Dates - simply chop and blend with hot water to puree
-Overripe Bananas, mashed
-Fruit Juice Concentrates
- Stevia

These last few may require experimentation. Stevia is especially potent so handle with care!

Some Like It Hot

2009-04-25T14:25:00.000-07:00

Well, my fickle self is already sitting slumped over and panting after a few days of 80 degree weather. I do like it warm - but I need to change a few habits - and quickly! We do not have central HVAC here in the new digs. One window unit and ceiling fans are all that stands between us and the sizzling Georgia heat. As much as I romanticized living without air conditioning in the book Eat Pray Love, it will take some getting used to. Problem one: I love to cook. I now have a gas range. I'm loving the instant heat on the cook top but BOY does it get hot in there! So that part about "Kissin'''' don't last, cookin' do?" Well, if we don't get another A/C unit, we may all go on a raw foods diet this summer! So much for cookin' around here (and kissin' too, if you get my drift). The other day, I decided to boil peanuts and bake banana muffins. After emerging from my sauna, I needed a cold glass of wine and a pool to plunge in. I don't think I'll be boiling peanuts all day again any time soon. Looks like my kitchen may need to move outside a good bit too. I guess Baxter will be the grill master and I the lovely lass, sipping on the porch. Well, the peanuts are good so I guess I'll share my method:

Hot Boiled Peanuts

1 pound green (raw) peanuts

1/4 cup kosher salt

2 tablespoons Old Bay Seasoning

8 cups water

Place all ingredients in a large pot on the stove and bring it to a boil. Cover and simmer for about 8 hours! It's a cheap and authentic southern offering for your guests to enjoy at cookouts, dinner parties or as a snack any time.

Money Saving Tips

2009-03-23T19:10:00.000-07:00

I'm a busy gal this week but I wanted to get one post in before the move this weekend. I like having this blog to refer to for recipes and other ideas that my aging brain is sure to forget in the blink of an eye. I have decided to brainstorm some ways to save money on groceries. Here's a list of things you can do to save a little cash. If you're not on a tight budget and money's not foremost in your mind, consider sticking to a budget for a period of time as a way to discipline your spending habits. If you know roughly how much you spend on groceries, consider trimming it slightly and use what you've "saved" to pay for a vacation, a special occasion, or perhaps give the difference to a charitable organization that feeds hungry families. There are plenty of people struggling to put food on the table and donations are needed more now than ever! One charity close to my heart is The Sparrow's Nest. Check it out if you are looking for a worthy cause.

Budget-Trimming Ideas

Clip coupons - it's like free money! Many stores double the smaller ones so clip them too. I clip everything and buy it if it's a really good deal. Sometimes, we don't eat the canned foods or boxed items but they end up at a food bank. There's nothing wrong with saving money and donating food at the same time.

Use your crock pot and casseroles and prepare other easy "one-dish" meals. They are often lower in cost.

Call your mom, grandma, aunts, sisters and friends and beg for their easiest and cheapest recipes. Everyone has at least one thing that is dirt-cheap to make and delicious. Of course, if they give you their recipe for fried spam and grits, you can graciously thank them and toss that one away. However, chances are you will get some great alternatives to your own routine.

Shop at the discount stores. I love WalMart. I admit that several of my friends will probably disown me for saying that. It is difficult to love a place where I have actually seen someone shopping while their home-perm-kit did its thing under a little disposable plastic cap. Still, they have great prices and I'm a bottom line kind of gal.

Shop at the big box retailers. I have a Sam's Club membership and I will probably get one to Costco when we move. Buying in bulk can save you big bucks over time. We pay $20 for like 1,000 dishwashing tabs. I stick them under the sink and forget about them. I love not having to buy paper towels, toilet paper and pet food every week. Storage can become an issue, but I think finding room is worth it.

Partner up. I heard this idea a while back and my mother-in-law have applied it occasionally. Basically, you find someone with similar grocery interests and buy in bulk together. Not sure what you will do with that huge package of organic lettuce? Cut it in half and you get the discount and no spoilage. I really like this concept and I'm thinking about joining Meetup.com to find a shopping partner.

Take advantage of good deals when you see them. Ground beef is 25 cents a pound? Get a whole bunch of it, make patties and freeze them. Baxter bought me 12 boxes of herbal tea in the fall and I thought, "what am I going to do with all of this tea?" Well, now I'm down to 4 boxes and I'm freaking out! I need my tea! They were such a great deal and they have lasted a nice long while.

Got any more money saving ideas? Feel free to share! I'll be posting again in April after the big move.

Leftover Ideas

2009-03-13T11:07:00.001-07:00

Okay, so it took me a little while to get back to this topic. Things around here have been hectic to say the least. In my last post I mentioned turkey leftovers. November is the usual time you might think to discuss such a thing, but truth be known, we love a good roasted turkey breast most any time of the year. If purchased on sale, they are very economical and lend themselves to an enormous number of leftover dinner ideas.

Every family has a different strategy when dealing with leftovers. I know at least one family that just throws everything away because they "don't do leftovers." Well, that's all fine and good as long as there aren't any starving children in Africa - but that's not the way I was brought up. Wasting good food is just sinful but the trick is to make something as delicious the second time as it was the first. I know some who wrap it all up and stick it in the refrigerator and once a week heat everything up and serve a family-style hodge-podge with them. We tried this once and my children fought over the one thing they both wanted, we picked at the rest, and it all ended up in the trash. If this strategy works for you, by all means continue. If not, here are some practical suggestions:

1. Leftover steak was meant to be eaten the next day with fried eggs for breakfast. Throw some buttered texas toast or homemade hash browns on the plate and your husband will follow you around like a puppy dog for the rest of the day.

2. Always freeze leftover meats like pork, chicken or turkey. If it was a dish served with a sauce or gravy, you can freeze that separately if you want. Leaving it plain lends the meat to more versatility later on.

3. Bread freezes very well! With the exception of foccacia bread and a few others, most breads taste very close to their fresher states once pulled out of the freezer. We learned this when we owned a restaurant that was constantly throwing out old bread. If you know you need to prolong it's life a little longer, place it in a labeled heavy freezer bag and wait until you need it again. It also defrosts very quickly, in about 30 minutes.

4. Save your leftover mashed potatoes!! I know they are terrible re-heated the next day; but add an egg and a little milk, shape into small patties and fry in butter and voila! you have potato pancakes that your children will beg for.

5. Never, never, never serve something the same way twice! Inevitably, the re-heated version will not even come close to the fresh version of the day before. A better solution is to find a way to recreate your leftover items and make something entirely new. You can also incorporate some fresh ingredients into the meal and it becomes a regular meal - not the leftovers your loved ones may secretly dread.

Finally, I want to share a great recipe that I use for leftovers. Every time Baxter makes Boston-Butt, we end up freezing a portion of the pulled pork. I am also in the habit of freezing the dark meat from chickens that I've roasted or poached. Once I have between 4-6 cups of meat, I make Brunswick Stew. The last time I made it was during the snow. Here's my recipe:

Brunswick Stew

1 tablespoon olive oil

1 large onion, chopped

2 stalks celery, chopped

1 whole green bell pepper, seeded and chopped

4-6 cups cooked and chopped pulled pork, chicken, turkey, or a combination

3 (14.5oz) cans whole peeled tomatoes with liquid, chopped

1 cup ketchup

1/2 cup hickory flavored BBQ sauce

salt and pepper to taste

hot sauce to taste

2 cans creamed style corn (the best that you can find)

Heat oil in a large pot, add onions, celery and green bell peppers and saute until onions are translucent. Pull off the heat and add meat, tomatoes and liquid, ketchup, and BBQ sauce. Season with salt, pepper and hot sauce. Return to med-low heat and cook, stirring occasionally, for 1 hour. During this process, if your stew is short on liquid, you can dilute with water as needed. Stir in creamed corn and cook an additional 30 minutes or until desired consistency. Taste and adjust your seasonings.

It looks like we're going to have one more chilly weekend and I plan on serving up some brunswick stew. I'd love to hear your leftover ideas and recipes!

Recipe Search

2009-02-28T15:59:00.000-08:00

Just to let you know, I actually use the search box to the right of your screen. It took me a while to remember to try it out after I installed it; but now I regularly go to it when I need a little help. This week alone, I have used it three times.

On Thursday night, we had Rachael Ray's Sloppy Joes and they were terrific! I don't do MSG, so the powder crap is out. Despite the fact that my kids have very sophisticated tastes when compared to my own palette at their age, they still like sloppy joes. If you want to prepare this classic dish, I highly recommend her version. Use very lean, all-natural, hormone-free ground beef and bakery made whole wheat rolls to make them healthier. Even with the meat and bun upgrades, this dish also passes the "recession test."

Tonight, rather than spending two hours looking through cookbooks, I typed in "roasted turkey breast" and decided to try Ina Garten's version, using rosemary and white wine. I also needed to refresh my memory on how to make butter beans (lima, to those of you not raised in the south) and ham-hocks for my side dish. I rounded off the meal with my very own creamed potatoes and we had an elegant, southern-style dinner. Everything was DE-lish!! The turkey breast was purchased on sale, as were the potatoes and the frozen beans. All-in-all, the whole thing cost around $10 to prepare. For a family of four, that's just plain cheap. Plus, the turkey breast is ample enough for plenty of leftovers. Just wait until you read about what I do with those!

Recession Strategies: Part I

2009-02-25T14:37:00.001-08:00

In the spirit of wishing to pass on some great ways to save money while still providing your family with delicious and nutritious meals, I have decided to devote a weekly post to the idea. Now, more than ever, it is imperative that families from my generation get familiar with their kitchens. Even if you still have a well-paying job and decent benefits, you have no doubt felt the economic pinch somewhere in your life. One of the easiest ways to save money is to prepare your meals at home. I have friends who own restaurants and I believe in supporting locally owned businesses when we can, however, eating out gets expensive real fast. If you are looking to make the transition from take-out to homemade, there are a few tips that can make it easier. I want to focus on time-saving strategies and quick meal ideas as well as recipes using few and commonly found ingredients. I discovered a web site today where the sole purpose is to share recipes that are inexpensive to prepare - cheapcooking.com is a great place to get meal ideas that are guaranteed not to break your bank. Please share your own "recession minded" cooking strategies here as we try not to sacrifice taste, nutrition or family time.

The Best Pasta Salad Ever

2009-02-18T13:35:00.000-08:00

It may seem a little arrogant for me to say that this recipe is "the best pasta salad ever," but that is a direct quote from my husband. He likes pasta salad about as much as the next guy but he actually got up and got my camera to take a picture of it and made me write down the recipe. Like many great ideas, it was birthed from a lack of ingredients and a little ingenuity. I knew what I had to work with and I used it! I have repeated the recipe now with great success and would like to share it with you. I am including brand names here because any variation may change the recipe to, like, the second best pasta salad in the world (and we wouldn't want that, now, would we?) I'll post pictures for this later.

Tuna Pasta Salad

Cook 8-10 oz of mostaccioli pasta (small penne - or other small noodle) according to package directions. Drain and rinse in cold running water until cooled.

For the dressing, in large bowl, whisk together:

1/3 cup Blue Plate mayonnaise

1/3 cup Daisy light sour cream

1/4 cup Nakano rice wine vinegar

1 teaspoon lemon juice

1/2 tsp Old Bay Seasoning

salt and pepper to taste

Add to the dressing:

1/2 green bell pepper, minced

1/4 cup minced Italian flat leaf parsley

cooked noodles

Then, gently fold in:

1 pouch Star Kist Garlic and Herb Tuna

Cover tightly and refrigerate until ready to serve. This goes great on top of a simple mixed-green salad with vinaigrette dressing.

Time She Started Pullin' Her Weight Around Here!

2009-01-31T17:55:00.001-08:00

I have started Abby on the road of true personal satisfaction - I have allowed her into my kitchen. Now, don't get me wrong, she has practically been there since birth. She has "helped" me plenty up til now but never has she really prepared anything before. When I started looking over her curriculum for the 2nd semester of our little Crane Family Homeschool, I realized that she was really interested in the "Domestic Arts" and that I was more than able to teach her these things as part of our larger lesson plan. We started a unit on sewing right away and I also started allowing her to help plan, purchase ingredients for, and prepare one home-cooked meal per week. We didn't start off with cereal or anything, but with a real dinner (and one she should be proud of). I left out the meat since that invites a whole new aspect to the cooking process (germs and bacteria and all) and helped her pick out a meal that any vegetarian would devour. She chose Cooking Light's Spagattini with Olive Oil and Garlic. She was able to follow all of the steps and it was a delicious success! She even practiced her hostessing skills by serving up sensible portions to everyone else first and herself last. I am so proud of my budding chef!

Feelin' Better

2009-01-18T09:16:00.001-08:00

Well, cold and flu season is in full-swing out there and even while homeschooling, we have had our share of little sneezes, sniffles and fevers. Last year, we all had the flu - the real flu. Abby and Ford got Tamiflu and thankfully, Ford never really came down with it because he started taking the Tamiflu before his symptoms started. He would have had to put off his surgery otherwise so that was a huge blessing. Abby, however, had a fever one night over 105. That's scary stuff, let me tell you. I also fared pretty poorly, with secondary infections all over and a total length of illness over one month. Anyway, we're fairly home-bound right now but we still pick up little germs here and there. This past Sunday, Ford got suddenly hit by something and had a fever of 103.6. He slept and slept all afternoon and when he awoke, fever considerably down, I administered the best medicine I know of: chicken soup.

Now, there is chicken soup and there is chicken soup! Whether canned or restaurant prepared, nothing else compares to what you can make in your own kitchen. The medical establishment used to down-play this long touted home remedy but recently have began to identify a mysterious "property" that chicken soup contains that actually does help the immune system. I think what they're looking for is nothing less than a good ole dose of TLC - but it may have more to do with bone marrow and spices. Every batch of my soup seems to improve and come closer to perfection as I discover a new flavor to add or an even better noodle. Here is my latest version which perked Ford up in time to attend Yoga Sprouts on Tuesday.

CHICKEN SOUP

2-4 Bone-In Chicken Breasts

1 Medium Onion, quartered

2 Cloves of garlic, crushed

2 Stalks of Celery, quartered

1-2 Stalks of Rosemary

Place these five ingredients in a large pot and cover with water. Poach chicken breasts about 45 minutes, or until flesh is cooked and no longer pink.

Remove chicken from pot and place on cutting board to cool.

Strain broth into a second large pot and cool slightly. Skim off as much fat as possible, either using a spoon, the end of a rolled-up paper towel, or other method.

Place broth pot on stove and heat to boiling. Add to stock:

1 Cup Carrots, peeled and chopped

8 Oz Noodles (use something small like the new Piccolini bow tie pasta that stays very small when cooked) Cook 8 minutes, or until pasta is al dente

While pasta is cooking, discard skin from chicken breasts and tear chicken off the bone. Add torn chicken to the soup along with

1 tsp Cumin

a few dashes of Turmeric

a few dashes of Coriander

Salt, to taste

Ladle into bowls and allow to cool slightly before serving to your little ones with Saltine Crackers. There really is something to chicken soup. It may be a miracle drug or it just may be that the comfort it lends helps the body to heal. Whatever the case, don't take any shortcuts here and serve Chicken and Stars - NO! In just a little while, with a few ingredients you probably already have on hand, you can make a delicious bowl of soup that would make your grandmother proud. Stay well out there!

Enjoyin' Birthdays - Crane Family Style

2009-01-11T12:00:00.000-08:00

We do birthdays right around here. Abby just had her 6th birthday and it includes a full day of delicious fare, all chosen by her.

Birthday Breakfast in Bed: everyone gets breakfast in bed on your birthday, even the kids. Of course, they don't really want to eat in their own beds, so ours (complete with TV) does very nicely. On the menu for Abby's birthday? Ricotta Cheese Blueberry Pancakes, tropical fruit salad, tropical blend of juices.

Birthday Lunch Out: a la Brett's Casual American! Great menu - great prices - and great people own it. This is fast becoming my favorite restaurant in town!

Birthday Dinner: Don't ask me where this one came from, except that it is one of her favorite meals. I promise, there's nothing pretentious about it! On the menu: Croque Monseiurs, .... and a "cake" actually consisting of Krispy Kreme Donughts stacked into a tower. Oh la la! I highly reccommend the Krispy Kreme idea if you need a cake fast or your kid just really likes doughnuts. It was super-easy, super-fast and super-delicious! We finished them all in the bat of an eye!!

Thinkin' Bout Drinkin'

2008-12-29T06:43:00.000-08:00

As a special New Year's Eve related post, I'm going to tell you about a few of my favorite festive drinks. To me, nothing says "celebration" like punch. I'm sure you've all had wedding punch and a few of you may have tried Hunch-Punch at a party in college (guilty). This one's a little bit of both - very delicious and sweet but with a kick.

Celebration Punch

1 Pint Trader Joe's Tangerine-Mango Sorbet

1 1/2 Cups Bacardi Gold Rum

1 Cup Orange Juice

1 Cup Cranberry Juice

Ginger Ale

Put sorbet into a large pitcher or punch bowl, pour in everything but the ginger ale and allow the sorbet to soften. To serve, ladle into cups and top off with ginger ale.

Other punches to consider are Egg Nogg (it's not just for Grandma anymore) and Milk Punch, which I prefer.

My next favorite things are for you to enjoy any time during the holiday season, especially if it's cold. Do yourself a favor, and around Thanksgiving buy yourself a bottle of Bailey's Irish Cream. Whenever you want a little dessert in the evenings, make a cup of decaf coffee and add a little bit of Irish Cream. Need I say more? Here's a list of appropriate and delicious coffee additions that you may enjoy:

Bailey's Irish Cream

Butterscotch Schnapps

Peppermint Schnapps

Irish Whiskey

Brandy

For New Year's Eve, you must have sparkling wine. Of course, real Champagne is divine and my personal favorite is Perrier-Jouet. It's very dry and sophisticated and should never be mixed into a cocktail. However, it doesn't have to be champagne, in fact, Christmas Day at the Crane house featured delicious Mimosas made with Prosecco. Prosecco is Italian sparkling wine and is very delicious. Equally good and even more affordable is Cava from Spain. I find these much more exotic and interesting when compared to California sparkling wines. Although there are some good domestics, you can usually find an excellent Cava or Prosecco for around $10. I love Champagne-Cocktails and here are a few fun ideas for New Year's:

Kir Royal (Champagne and Kirsh)

Kiss of the Butterfly (Champagne and Grand Marnier)

Mimosa (Champagne and OJ)

Champagne Cocktails (Champagne, sugar cube, Angostura Bitters)

Ghost (Champagne and Midori)

Poinsettia (Champagne and Cranberry or Pomegranate Juice)

Bellini (Champagne and pureed fruit)

With sparkling wines, the possibilities are endless and delicious. So, if you want to add something special to your celebration, I highly suggest that you just let your imagination run wild.

Our new year is going to be the best-ever, right? Give it the party it deserves - out with the old and in with the new!!! Happy New Year's, everyone! May God bring you innumerable blessings and happiness in 2009.

Slackin' Off

2008-12-17T11:41:00.000-08:00

The girl with the food blog is bringing cranberry sauce, rolls and booze to her brother's this weekend!? What a slacker I am!! No, seriously, I just have to take things that don't require fresh-prep on Saturday as we are going to Atlanta on Friday for a puppet show. Also, I am being kind to Jennie and trying not to overload her refrigerator with stuff before the big party. A good house-guest tries to keep out of the way! I have also decided to make a trip over to Trader Joe's on Friday afternoon and pick up some stuff to throw on a platter (relishes, pickled and roasted veggies - sort-of an antipasto plate, if you will). It will be my first time there and I'm sure I will have plenty to share about the experience.

I feel so guilty about the lack of homemade goodness this week that I thought I'd share a good breakfast recipe with you.

Pumpkin Pancakes

These are the perfect thing to make with half a can of leftover canned pumpkin! They turn a gorgeous golden color and are fabulous for breakfast or a fun snack!

Whisk together in a large bowl:

1-1/2 cups all purpose flour
3 tablespoons sugar
1-3/4 tablespoons baking powder
1 teaspoon salt

Combine in another bowl:

1-1/2 cups milk
3 tablespoons butter, melted
2 eggs
1/2 teaspoon vanilla extract
1/2 can of cooked, pureed pumpkin (not pie filling)

Mix the liquid ingredients quickly into the dry ingredients. Cook on a hot griddle until the edges are dry, then turn and cook until golden brown on 2nd side. Serve with real maple syrup and cinnamon-nutmeg whipped cream*.

*To make cinnamon-nutmeg whipped cream, simply add a few shakes of each to your heavy whipping cream along with the sugar. This stuff rocks on coffee!!

Givin' Thanks

2008-11-26T11:58:00.000-08:00

Well, Thanksgiving is tomorrow and it may be too late to give out cooking tips. But just in case you need something quick and easy to make, here's my most recent favorite!
Last year I really wanted sweet potatoes to be included in the Thanksgiving meal. However, my mother in law really doesn't like the look or taste of the traditional casserole. I persuaded her to allow me to make something a little different and it was a huge hit. "Twice Baked Sweet Potatoes" were the perfect answer to my dilemma. You basically make them just like twice baked potatoes but alter the mix-ins.
1. Bake your sweet potatoes in the microwave just like you would normally bake regular potatoes
2. When they are cool enough to handle, cut them in half lengthwise and scoop out the insides gently into a large bowl
3. Place your empty skins in a shallow baking pan
4. Mash the baked sweet potato with butter, brown sugar, cinnamon and a pinch of clove to taste (you know how spicy or not spicy to make them for your family - don't be afraid to eyeball it!)
5. Fill your potato-skin shells with the mixture
**You can dress these up by using a pastry bag and frosting tip or you can just spoon it in
6. Brown slightly under the broiler
**If you want a little added crunch, sprinkle on chopped candied pecans or just eat them plain

Everyone who claimed to "not like sweet potatoes" tried these and loved them! Have a wonderful Thanksgiving and remember what it's all about - being thankful for those who love us enough to stop everything they're doing to spend time with us. If you burn the turkey, scorch your pecan pie and drop the cranberry sauce on the floor - stop and remember what it's all about. Then, call Aunt Beverly and invite yourselves to dinner!

Tastin' Your Food

2008-11-16T13:20:00.000-08:00

I think the Alabama game killed me! I really had a good thing going and now I am just not interested enough in the season to keep it going. So, if you were tired of seeing tailgate food, you're in luck!
The holidays are fast approaching and I will be putting lots of tasty stuff on here. However, we all get tired of turkey and dressing at some point, so here is a meal idea for when you don't feel like cooking - and you just feel like tasting! For a special occasion, Baxter went to Earth Fare and purchased three wildly different types of very good cheese, pate with black truffles, french bread and fresh fruits. He paired the meal with a really good bottle of Rose. C'est parfait! A note about Rose: if you have never tried this wonderful dry chilled wine, please don't think it in any way resembles White Zinfandel. A good bottle of Rose is delicious, crisp and complex. Look for one with a deep color and hints of cherry or citrus. I have had excellent bottles from California, France and other regions. This one is French. Every morsel of this type of meal is packed with flavor and will start your eyes rolling into the back of your head! If you want to eat it all, plan on it taking about 2 hours. This makes excellent grown-up picnic fare or a stay-home date night that will delight your taste buds.

Lovin' Them Sweet Potatoes

2008-11-05T12:26:00.000-08:00

It is now November and I am so excited about all the good stuff we get to fix in the upcoming holiday season. I took pictures of this salad a few weeks ago because it was such an unusual way to use sweet potatoes. With all the sweet potatoes in our future, I thought I could share this cool idea. I don't always have french fries in my freezer but I always have Alexia Sweet Potato Fries there. They're quick, tasty and much more nutritious than your traditional fast-food variety of fry. We eat them with wings (they taste great in blue cheese dressing!) and in place of regular fries with any meal. I invented this use for them out of desperation when I literally had no food in the house! Sometimes the best tastes arrive this way. It's just your basic salad with grilled chicken, red bell peppers, chopped parsley and crispy sweet potato fries! For the dressing, I chose a Parsley Lime Vinaigrette from the Joy of cooking. All of these flavors melded so well together and the dressing was a perfect compliment! If you love sweet potatoes as much as I do, get excited about them this year and find some new and interesting ways to eat them. Not only are they so delicious; but they are so great for you too!

Football Watchin': UGA vs. LSU

2008-10-28T16:19:00.000-07:00

Given my love for Creole cuisine, you'd think I would have used this week to showcase some great recipe for Seafood Gumbo. I did work at THE BEST restaurant in town when I was a student here and I learned a lot about the region and its' food while there. I have eaten my way through New Orleans twice and am a huge fan of all things Creole or Cajun. However, I wasn't in the mood for that on Saturday! So, sorry, no Bread Pudding with Whiskey Sauce and definitely no Creme Brulee (even though I have new dishes to make them in!) I was in the mood for Japanese food. So I made something awesome, but it doesn't have anything to do with Louisiana. Oh well. We will surely meet again.

This dish is called Niku Tataki. I had it for the first time at our favorite restaurant in Greenville, SC, Irashai Sushi Restaurant. It happens to be the place we got engaged and we started off our meal with this delicious first course. I have served it here with sushi rolls and Unaki (BBQ Eel - my favorite). If you're not a sushi fan, the beef is so wonderful and you can serve it with any Asian-inspired meal. Whatever you do, I beg of you, eat this with chopsticks! Have a little fun!!

Niku Tataki

(or SAKE it to LSU)

(Cold Beef Tenderloin with Pongu Sauce)

To Prepare the Beef:

1/2 whole beef tenderloin

salt & pepper

Olive oil

-Heat a large skillet with 2-3 tablespoons olive oil over medium-high heat

-Add the tenderloin and sear on all sides - if you're not sure how to do this, use a guide like

Joy of Cooking for a reference

-Remove beef from pan, wrap in foil and chill in the refrigerator overnight

-about 45 minutes prior to serving, place tenderloin in freezer to firm up the meat

Ponzu Sauce:

Mix all ingredients together in a bowl:
4 tablespoons soy sauce
2 tablespoons rice wine vinegar
1 1/2 tablespoons brown sugar
1 tablespoon lemon juice
1 tablespoon lime juice
1 teaspoon ginger juice *
2 tablespoons finely snipped fresh chives

*ginger juice - finely grate 1 small piece of fresh ginger root into a small dish then pick up the lump of shavings and squeeze the juice into your measuring spoon

Final Step:
-Remove tenderloin from freezer and slice very thinly (almost shaved) with an electric carving knife
-Arrange beef in serving dish and pour sauce over the top

Football Watchin: UGA vs. Vandy

2008-10-19T14:52:00.000-07:00

Homecoming came and went without much pomp and circumstance for me this year. I guess when you live in Athens, homecoming isn't so important as it would be if you had to travel a great distance to attend. Homecoming makes me think of things homemade and one of my favorite discoveries has been homemade tacos. We love having taco night as a family and it's a regular meal around here. I avoid MSG at all cost. It gives me terrible headaches and stomach cramps. For a while, it was very difficult to find things that were MSG free - like canned chicken broth - which you can now get MSG free made by several different companies. Tacos were an issue because the traditional family taco night involves shaking a powdered, MSG riddled substance from an envelope and mixing it with your very high fat ground beef. Ugh. Not good for the tummy. When I found this recipe several years ago, it was a God-send. There may be more natural products on the market today; but this one is so easy and so incredibly delicious that I have no interest in them! Being married to an avid hunter, I have used ground venison exclusively in this recipe and everyone who has had these tacos loves them and can't believe they're made from venison. I highly recommend using venison in place of the beef because it is very healthy, lean red meat and also high in Omega-3s. It is closer in composition to salmon than beef. If you are not a fan of venison, or just not brave enough to try it, get the leanest ground beef you can find so your tacos don't turn out greasy and heavy. The filling is a recipe from Tom Perini's Texas Cowboy Cooking. This cookbook was a gift and it is wonderful! If you ever have the chance to pick up a copy, do yourself a favor and get one. His ranch dressing recipe is amazing!

Picadillo Carmela

(A filling for tacos, burritos, nacho topping or anything else you want to try it on!)

2 pounds lean ground beef or venison

1 large onion, chopped

2 large cloves garlic, pressed through garlic press or finely minced

1/2 cup sweet pepper, seeded and chopped

1/2 cup chopped celery

1/2 cup sliced carrots

1/2 tsp salt

1/2 tsp pepper

2 tbl flour

2 cups beef stock

1/2 cup skinned potatoes, cut into 1 inch chunks

1-2 whole jalapenos (optional)

Ligntly brown the meat, onion and garlic in a large skillet over medium-low heat for about 10 minutes, stirring constantly. If meat is very lean, like most venison, first heat 2 tablespoons of oil or bacon drippings in the skillet before adding meat mixture. Add the chopped peppers, celery, carrots, salt and pepper. Add flour to 1 cup beef stock and mix well; add to meat along with remaining stock. Stock should barely cover meat mixture. Lower heat, cover and cook 10 minutes. Add the potatoes (and jalapenos, if you wish) cover and simmer 10 to 15 minutes, until potatoes are tender. Serves 6 to 8.

Football Watchin': UGA vs. Tennessee

2008-10-13T11:03:00.000-07:00

What a hard couple of weeks for Georgia Football fans! I know this is a cooking blog and not a sports blog - but it has been difficult to keep up with my theme for my own anxiety over our standings. Anyway, we beat Tennessee soundly and it feels a little better now. Since it was a 3:30 game and we didn't tailgate, there wasn't really any food to speak of. Later, however, we had a great time at Anna's house as we celebrated my birthday and watched some more great college football games. There was a Mexican theme, inspired by a an obscure bottle of tequila which was apparently left in Anna and Lloyd's house by the previous owners. It cost 544 Pecos half-a-Century ago, has no English writing on it and it has an actual worm inside. Finally feeling brave enough to open it, Anna made us margaritas and we all brought a dish.

The Menu:

Homemade Salsa

Three-Layer Chili Dip

Spinach & Bean Dip

Tamal

Tortilla Chips & Pita Chips

Chocolate Ganache Cake

My dish, the tamal, wasn't as good as I had hoped. It is basically a large tamale pie. This was my second or third try at making one of Rick Bayless' Mexican Kitchen recipes and I'm not sold yet. I found it way too bready with not nearly enough meat filling. I like the concept though; so I may play with it a bit and report back if I hit on a better version of it.

Mindi's dish, the Spinach & Bean Dip, was very good. She adapted the filling for a lasagna roll recipe, adding spinach and adjusting the consistency, to make it into a dip. It tasted a little bit Italian and a little bit Mexican. I loved it.

Anna, of course, out-did herself as always. Her salsa recipe is outstanding as it blends traditional tomato salsa with tomatillos as well. She isn't one for taking short cuts and she always hand-chops everything. This ensures her salsa's wonderfully uniform consistency and beautiful color. I have never had her Three-Layer Chili Dip and it was wonderful. It looked easy to make and was completely gone at the end of the evening. The best food of the night award, however, goes to her Chocolate Ganache Cake. I have had it many times now and it is always perfect. While most cakes are delicate and light with a heavy chocolate-fudge type frosting; Anna's is just the opposite. The cake is moist but dense and the chocolate frosting is light and semi-sweet. The texture is perfect and I had no desire at all to ruin it with ice cream. Bravo.

It was a lovely evening, as always. Thanks everyone for helping me to celebrate my birthday! Hey Anna! You better bring the rest of that cake over for tea this week!!

Football Watchin': UGA vs. Alabama

2008-09-27T10:15:00.000-07:00

I do not want to post this recipe. I am actually very fond of this meal - but we lost terribly. Our yet-to-be-attained "undefeated season" is once again spoiled. The object of our affection lost forever. My "Ode to a Grecian Urn" is in tact and I am sad. So, after a brief repose, I am back with my dish that was served on the day of the UGA/Alabama game. And that's all I have to say about that. Very simple, kid friendly and easy - here ya go -

Bulldog Blackout Beans and Rice

3 cups black beans, either soaked and cooked or canned (drained)

2 cups cooked rice pilaf

1/2 cup beef or chicken broth

1 can diced tomatoes

2 cups cooked white meat chicken or turkey

1/2 tsp curry powder

1-2 tablespoons of cumin powder

Salt and pepper to taste

1. All of the ingredients in this dish are already cooked. All you really have to do is put them all in a big pot, stir well and bring to a simmer. Simmer just long enough for all of the flavors to meld - and eat it!

(If you don't have rice pilaf, but want to use plain cooked rice instead, simply saute 1/2 cup of chopped onions in a little olive oil in your pot before you add the rest of the ingredients - the key is that there must be onions somewhere in this dish)

Football Watchin': UGA vs. South Carolina

2008-09-27T09:17:00.000-07:00

This football watchin' party was really not a football watchin' party. It was really a birthday party for my good friend Anna. Most of the game happened before the party started and Baxter lost the last quarter because of a glitch in the Tivo. Still, there were plenty of other good games on and the guys didn't seem to mind as long as they were watching football. Since everyone ate dinner before they arrived, we had heavy hors d'oeuvers and cake.

The Menu:

Homemade Bread Topped with Smoked Salmon

Avocado Dip

Bruschetta

Lane Cake (with lots and lots of whiskey)

My contribution (besides the cake) was bruschetta. This is a recipe that I've had in my arsenal for years now and it is one of my best. You can really only enjoy this in the Summer and fresh picked basil from the garden makes it doubly delicious and fabulously fragrant. It's a beautiful dish but unfortunately I have no pictures of it - I was too busy entertaining. Maybe next time I make it, I'll post a snapshot or two.

Bruschetta

(or, Steve Spurrier Toast w/ tomatoes)

2-3 large, ripe tomatoes (homegrown if you can get them)

1 medium vidalia onion

2-3 cloves minced garlic

1/4 cup good balsamic vinegar

salt and pepper to taste

1 loaf baguette

olive oil

12 or more whole basil leaves

Feta cheese

lemon wedges

1. Mix your tomatoes, onions, garlic, vinegar, salt and pepper in a small bowl and allow the flavors to marinate for at least 30 minutes

2. Slice the baguette in 1/2" thick slices. Brush both sides with olive oil and toast in a 450 degree oven until lightly browned. Allow to cool before topping.

3. On each piece of toast, place 1 whole leaf of basil, then top with tomato mixture (the basil acts as a little "boat" for the tomatoes and keeps the bread from getting soggy)

4. Sprinkle crumbled feta cheese all over the top, followed by plenty of cracked pepper

5. Serve with lemon wedges

Keepin' It Kosher

2008-09-22T12:30:00.000-07:00

Rosh Hashannah is around this time of year and I have a very appropriate post to share with you. Since Baxter found out last year that he is 1/8 Jewish, he and our Jewish neighbor have been sharing a bit of bonding. The other day, Bill came over with a couple of very interesting beers and we drank them last night with a bowl of chili. Beer and chili - it doesn't get much better than that. The name of the beer? He'Brew of course! He'Brew: The Chosen Beer, has a couple of different varieties. We really enjoyed the Genesis Ale. It was a nice light brown ale, pretty hoppy and very drinkable. Thousands of tiny champagne-like bubbles flowed up from the bottom of the glass, and the head was perfectly foamy. Layers of lace graced the glass as I drank it. Unlike the dark brown ales I usually go for, I could drink more than one of these. Unfortunately, one was all I got! It's kosher, if you are concerned with that and it's brewed in New York. I highly recommend it.

Football Watchin': UGA vs. CMU

2008-09-22T08:53:00.000-07:00

Central Michigan University. Need I say more? Of course we stomped 'em. It was a pretty boring game to be honest. I think college football really benefits from age-old rivalries and such. I love it when eager tailgaters burn Steve Spurrier in effigy and concoct funny (yet perhaps somewhat questionable) recipes involving gator tail. Unfortunately, the Chippewas had more people scratching their heads than stockpiling enthusiasm. Many of the bulldawg nation actually had to google Chippewa to find out what one was (It's a Native American tribe, in case you're lost). Tim McGraw educated me a few years ago when he stated that his baby was a Chippewa.

Anyway, not really wanting to stretch my imagination much for this one, our contribution to the tailgate was very simple - homemade salsa. I even let Baxter make it, even though it is sort of my specialty. He made such a good batch of it that I probably won't ever be able to make it again - darn! As far as the theme goes, Michigan is a pretty frigid place - maybe a scoop or two of this would keep them warm on those cold winter nights!

Salsa and "Chip"ewas

3 large ripe tomatoes, chopped
1 medium mild onion, diced
1/4 cup fresh cilantro, chopped
1/2 tsp salt
Juice from 1/2 a lime

Very simple here - put all that good stuff in a bowl and mix it up! You may want to let the juices drain before you serve it with your favorite brand of chips - I like Snyders All Natural White Corn Tortilla Chips. This is also great with tacos, nachos, burritos, empanadas etc...

Football Watchin': UGA vs. Ga Southern

2008-09-22T08:30:00.000-07:00

The first game of the season - how we have missed it! If you want a sentimental look at the whole experience, I blogged about it on Endless Joy. What I left out was the really good dish that I made for that first tailgate. Everyone gobbled these up. Noon games seem tricky at first. You don't want to bring scrambled eggs but it may be too early (and too hot this early in the year) for chili. So, taking inspiration from the brunch menu of my own noon wedding, I like to do dishes that work well no matter what time of day they are consumed. These little hand-held pies are great warm or at room temperature and they travel really well. Peach is definitely fitting here and in my opinion is the best filling hands-down. However, you can easily substitute apple, berries or even your favorite variety of jam.

We bulldog fans don't feel the same way about Georgia Southern as we do about Florida, Tennessee, Georgia Tech etc... We have a kind of camaraderie with them. We like them. We feel like they probably would have been bulldogs if some other mitigating circumstance had not prevented it and instead of going to some horrible place like Ole Miss or Auburn, they stayed close to home. There was a couple seated in front of us at the game wearing pale blue and white shirts, khaki shorts and bulldog hats. They cheered for both teams the whole game. Gotta love that. However, I'm still really glad we beat them soundly. So, here's my tribute to Georgia Southern for being a great team and their fans for being such great sports.

Georgia Southern Peach Turnovers

1 Pepperidge Farm frozen puff pastry sheet - 1/2 package

small cup of water

1/2 can Comstock peach filling

1 beaten egg

1. Thaw puff pastry sheet according to package directions

2. Preheat oven to 425

3. Working quickly on a lightly floured surface, roll out pastry into a large rectangle. Cut into 16 equal squares.

4. Take each individual square and roll to even the shape if necessary. Then place 1 spoonful of filling in the middle. Wet edges with water and fold into a triangle, pressing edges to seal. Using a pastry tool or a fork, crimp the edges. Place on pan 1 1/2 inches apart.

5. When they are all on the pan, gently brush with beaten egg. Bake for 10 minutes

6. Remove from pan and dust with powdered sugar while still warm

**ovens vary, so watch them after about 8 minutes. They are done when they begin to turn slightly brown - don't over-bake them!**

Football Watchin': UGA vs. ASU

2008-09-21T10:20:00.000-07:00

I always have some sort of theme going on when it comes to football watching food or tailgate cuisine. When I have time, I will do a retrospective on the two tailgates we attended previous to the blog. Thankfully, I have pictures of my efforts to include. Last night, the Bulldogs stomped the Sun Devils SEC-style and although we weren't able to make the trek to Tempe, I brought a little heat of my own into the living room. These hot-wings will have your palette burning - but in a good way. They're just the right degree of hotness in my opinion, however you may vary it according to taste by either decreasing the amount of butter down to 2 tablespoons or increasing it up to 8 tablespoons. I prefer my wings fried; but since I don't have one of those handy-dandy frying apparatuses, it creates quite a mess in my kitchen. Also, for the sake of cardio-health, I have engineered a very nice baked product. The result is very close to the fried variety. Although I first learned to make wings while slaving away at Locos with Baxter, this is not a copy of their sauce recipe. This is my own creation, and one I am happy to share. I serve my wings with extra sauce on the side, plenty of bleu cheese, celery and Alexia brand Sweet Potato Fries (which also taste really good dipped in the bleu cheese!)

Sun-Devil-Stompin' Hot Wings

1 cup Texas Pete Hot Sauce

4 tablespoons melted butter

1 tablespoon lemon juice

1/4 teaspoon salt

1/4 teaspoon garlic powder

1 teaspoon Old Bay Seasoning

2 pounds chicken wings, trimmed and cut into drums and flats

1. Preheat oven to 425 degrees for at least 15 minutes. Spray broiler pan with canola spray and arrange wings skin side down on pan.

2. Bake wings for 20 minutes, meanwhile

3. While wings are cooking, prepare sauce:

melt butter in microwave,

measure Texas Pete and pour into a large bowl that you can toss the wings in

slowly whisk in melted butter

add lemon juice and seasonings and whisk again until well blended

4. After your wings have baked for 20 minutes, flip them over and bake for another 15 minutes

5. Remove wings from oven and toss in the sauce

6. Place back on pan and bake for an additional 5 minutes

7. Remove the wings from oven and repeat, tossing in sauce and baking again for 5 to 10 more minutes - or until they look good and ready

8. Arrange wings on plate and serve with bleu cheese, celery and whatever else strikes your fancy

***If you're lucky enough to have a fryer, just fry your wings according to your fryer's directions and toss them in the sauce when they're done!***

Southern Sayings

2008-09-20T14:12:00.000-07:00

I'm playing catch-up here. I intended on starting this blog before now - but I just haven't had time! This is blog #2 for me. Yes, I know that's crazy. It's just that I type so darned fast and there is nothing in this world I love to do more than write. The second thing I love most is what I do in the kitchen. Sometimes I cook, sometimes I bake, sometimes I create and sometimes I just make a total mess of things and smoke us out of the house. But whatever I do in the kitchen seems to make me happy because I spend so much time there.
Hanging on the wall beside the stove in my kitchen is a small iron trivet depicting a man and a woman and the saying which I so aptly named this blog. I bought it for 25cents at an old junk store in Savannah right after we got married. It struck me as so funny and has since become my mantra of sorts. We both like to be in the kitchen. If I'm not cooking something, Baxter is. We very rarely get take-out and we have acquired some pretty good amateur skills over the last few years. As we celebrate our 7th anniversary on the 22nd, I would like to dedicate this blog to Baxter. He is the inspiration for this blog. He is the man that I love to feed and I still try to impress him with presentation or ingenuity on a pretty regular basis. He tries to impress me with his thoughtfulness and careful craftsmanship. He owned a restaurant before we got married and I helped him run it. I baked the desserts and we spent our first Valentine's day, dressed up for dinner, frying chicken wings in place of our irresponsible staff who all decided to call in sick for the dinner shift. That is love. When we first got married, the restaurant was bankrupt and we weren't far from it. We moved down to Savannah and started fresh and for about a month we lived off of Claxton Chicken Leg Quarters (19 cents a pound at the Red & Black). I figured out about 97 different ways to make dark meat chicken - and served it all on Waterford china with Williams-Sonoma napkins. Don't worry, my recipes here will be much more varied. I can afford white meat chicken now! But what I learned back then informs what I practice now, that anything you pour your heart into will show it. No matter if I'm making strudel from scratch or scrambling eggs for dinner - I'm going to do it right. For me, it's an act of love. Kissin' don't last, cookin' do.