Chickened Out . . . And In

Wow, thanks for all the interest and support on yesterday's post.  I had no idea this little dilemma was so relatable!  I was thinking that maybe I was needing a slap across the kisser to snap me out of it.  Well, once again, thanks for "gettin' me."

What did I make??

Excuses.

I am a lucky girl that I have such an understanding husband.  He just laughed and shook his head and told me how funny I was.  Yah, I'm a laugh a minute.

Then my sweet boy presented his thing-of-beauty report card and we celebrated by taking him out for dinner.  He picked the place, Noodles & Co.

Now, today I put on my big-girl panties and committed to a meal.  Here's what cooking . . .

My Roast Chicken

1 7.5 lb roaster chicken
4 large onions
8 potatoes
4 slices bacon, cut in half
4 TB butter, cut into pieces
fresh thyme
fresh rosemary
salt & pepper
1 8oz carton baby bella mushrooms, quartered

Preheat oven to 350.

Wash and half or quarter potatoes and onions, put in bottom of 9 x 13 pan.  Rinse chicken and place on top of potatoes.  Place one more cut up onion inside cavity along with one half slice bacon and one piece butter. 

Run hands between skin and meat.  Salt and pepper in there and push in several sprigs of the fresh herbs.  Arrange bacon on top of breast skin.  Sprinkle bits of butter over the chicken and vegetables in pan.

Place chicken in oven, uncovered, for 30 mins for every lb. of chicken. *When there is 15 minutes of cook time left, sprinkle in mushrooms and return to oven for final 15 minutes. 

Allow chicken to rest, covered with foil, for 10 minutes before carving.

And:

Spicy Cranberry Chutney**

1/3 cup brown sugar
1/2 cup raisins
1 cup water
3 cups fresh cranberries
1 Granny Smith apple - peeled, cored and chopped
1 teaspoon grated lemon zest
1/4 cup fresh lemon juice
1/4 cup chopped crystallized ginger
1/2 teaspoon red pepper flakes

In a saucepan, combine brown sugar, raisins and water; bring to a boil. Reduce heat to simmer and stir while simmering for 5 minutes. Stir in cranberries, apple and lemon zest; simmer for 10 minutes more.

Stir lemon juice, ginger and pepper flakes into the mixture before removing from heat. Serve chilled or at room temperature.

***

I was going to bake something for dessert, but the oven seems to be giving off a lot of "newness" smell (yes, I washed it out first), so I covered my chicken and have decided to forgo the baking for a while longer until it is broken in.

It's beginning to smell yummy!

Snow and Bananas

It's snowing . . . and the old man is snoring . . . or something like that.

We have 10" of snow on the ground this morning.

Everyone is at work, no one is at school, and it looks like a Christmas card outside.

There's nothing better on a day like this than baking and warming up the house with the smell of bread and cookies and whatever else I can scrape together the ingredients for.

Here's what I just popped in the oven -- the best banana bread, ever, and it's whole wheat!

Whole Wheat Banana Date Bread

2 1/2 c. whole wheat flour

1 1/2 c. mashed very ripe bananas (about 4)

1 c. packed brown sugar

1 c. chopped dates

2/3 c. plain (or vanilla) nonfat yogurt

2 eggs

1/3 c. canola oil (or applesauce if you really want to be *good*)

1 tsp. baking soda

1 tsp. salt

1 tsp. vanilla

Mix it all up however you want and put it in 2 greased loaf pans (1 if you have a 9 x 5 x 3 pan).

Bake at 350* until a toothpick comes out of the center clean, which, in my oven, is approx. 1 hour.

Cool 5 minutes on a wire rack and then invert to de-pan, if you desire.

You're welcome!

Carrot Cake Jam

I heard from a dear old friend of mine today.

She said she'd been thinking of me, because she has pears, ripe pears . . . lots of ripe pears.

See, a few years ago, I gave her a recipe for Carrot Cake Jam . . . and it's that good.

Give it a try:

(By the way . . . as to the music . . . sorry, I couldn't resist!  Who remembers this little gem?  Oh, the good ole days!  I remember rollerskating to this -- strobe light, disco ball, the whole thing . . . :)

Carrot Cake Jam

1 ½ c. finely grated peeled carrots
1 ½ c. chopped cored peeled pears
1 ¾ c. canned pineapple, including juice
3 TB lemon juice
1 tsp ground cinnamon
½ tsp ground nutmeg
½ tsp ground cloves
1 pkg (1.75 oz) regular powdered fruit pectin
6 ½ c. sugar

Prepare canner jars and lids.

In large, deep stainless steel saucepan, combine carrots, pears, pineapple, lemon juice, cinnamon, nutmeg, and cloves.  Bring to boil over high heat, stirring frequently. 

Reduce heat, cover, and boil gently for 20 minutes, stirring occasionally. 

Remove from heat and whisk in pectin until dissolved.  Bring to a boil over high heat, stirring frequently. 

Add sugar all at once and return to full rolling boil, stirring constantly.  Boil hard, stirring constantly, for 1 minute. 

Remove from heat and skim off foam.

Ladle hot jam into hot jars, leaving ¼ inch headspace.  Remove air bubbles and adjust headspace, if necessary, by adding hot jam. 

Wipe rim.  Center lid on jar.  Screw band down until resistance is met, then increase to fingertip-tight.

Place jars in canner, ensuring they are completely covered with water.  Bring to a boil and process for 10 minutes. 

Remove canner lid.  Wait 5 minutes, then remove jars, cool and store. 

(Makes approx. 4 cups.)



This, slathered on a warm bagel along with a bit of cream cheese . . . yum!

Enjoy!

Hi C!

A Devil of a Dessert

In the mood for a little riddle?


What does this:

+

This:

 

Equal?

This:

Okay, here's the story.

Today is the feast of St. Michael the Archangel (Michaelmas).

Legend has it that St. Michael is responsible for driving the devil out of Heaven, wherein he landed in . . .

A blackberry bramble!   Ooooch!!

And he was maaad!

So according to an old Irish folk tale, blackberries should be harvested and used up by this date, because the devil returns each year to find, curse, and spit on the fruits of the plant he landed on, rendering them inedible thereafter.  So use them up! 

Sounds like a good of a reason to make a quick blackberry cobbler as any, so here is a good recipe.

Blackberry Cobbler

• 1 cup all-purpose flour
• 1 1/2 cups white sugar, divided
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon
• 6 tablespoons cold butter
• 1/4 cup boiling water
• 2 tablespoons cornstarch
• 1/4 cup cold water
• 1 tablespoon lemon juice
• 4 cups fresh blackberries, rinsed and drained

1. Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil. 
2. In a large bowl, mix the flour, 1/2 cup sugar, baking powder, and salt. Cut in butter until the mixture resembles coarse crumbs. Stir in 1/4 cup boiling water just until mixture is evenly moist.
3. In a separate bowl, dissolve the cornstarch in cold water. Mix in remaining 1 cup sugar, lemon juice, and blackberries. Transfer to a cast iron skillet, and bring to a boil, stirring frequently. Drop dough into the skillet by spoonfuls. Place skillet on the foil lined baking sheet.
4. Bake 25 minutes in the preheated oven, until dough is golden brown.

This recipe is from AllRecipes. com, but I can personally vouch for it, except I usually substitute freshly ground nutmeg for the cinnamon and get a splash of vanilla in somewhere.


So there you have it.  

I think I may make a batch of fresh vanilla ice cream to go on top while I'm at it.


Enjoy!

Hot Dog Days of Summer

It is so hot here, I don't even know what to say about it:  102*F (39*C), gah!

So rather than regale you with descriptions of the searing heat, crunchy grass, and suffocating humidity, I will share what we had for supper last night.  Some recipes are just suited for hot weather, I've always thought.

Chicago Dog Salad*

1/4 cup yellow mustard
2 tablespoons vinegar
1 rounded teaspoon sugar
1 tsp. celery seed
2 tablespoons canola oil

1/2 of a 16-ounce sack shredded cabbage blend for slaw salads
1/2 medium red onion, thinly sliced 
1 romaine heart, shredded
2 vine ripe tomatoes, diced
3 large half sour or garlic pickles, chopped
Salt and pepper
8 pork or beef hot dogs, cut into 1-inch-thick slices on an angle

 
In the bottom of a large bowl, combine mustard, vinegar, sugar, celery seed, and oil. Add the onions, cabbage, romaine, tomatoes, and pickles and toss the salad. Season with salt and pepper, adjust seasonings, and reserve.

Heat a large nonstick skillet over medium-high heat. Arrange the sliced dogs in a single layer. Sear them a couple of minutes on each side. Remove to paper towels to drain.

Mound up the salad on plates, top with seared dogs, and serve.

* as found in Everyday with Rachael Ray magazine

You might also notice that if you leave out the sugar and choose your dogs carefully, this is a very, very low carb recipe.



Keep cool!

If You Don't Have Something Nice to Say . . .

Share a recipe!

I do believe I've seen blueberries coming around in the grocery stores, so I will share this simple, but wonderful recipe with you all.

Blueberry-Buttermilk Sherbert

2 c. fresh blueberries

1 c. sugar (sometimes I use less if the berries are sweet enough)

2 c. buttermilk (I usually use fat-free!)

1 tsp. vanilla extract

Process blueberries in a food processor until smooth, scraping down sides as needed. Press blueberry puree through a fine wire sieve to remove seeds. To the puree, in a large bowl, add sugar, buttermilk, and vanilla. Stir until well blended.

Pour blueberry mixture into freezer container of ice-cream maker and freeze according to manufacturer's instructions.

* 1 14 oz. bag of frozen blueberries, thawed, may be substituted for fresh.

***

Enjoy!

Irish Bread and a Blessing

Happy St. Patrick's Day to one and all!

Each year on this day, I make Irish Soda Bread and wonder why I only make it but once a year.

Here is my recipe:

Irish Soda Bread

4 cups flour
1/4 cup sugar
1 tsp. salt
1 tsp. baking powder
1 tsp. baking soda
2 Tbs. caraway seeds
1/4 cup butter, softened
2 cups raisins
1 1/3 cup buttermilk
1 egg

Preheat oven to 375 degrees. Combine flour, sugar, salt, baking powder. Add caraway seeds. Cut in butter and add raisins. Stir together buttermilk, egg and baking soda. Pour liquid into dry mixture. Stir together with fork, then knead with hands until dough is smooth. Shape into a ball and place on a greased baking sheet. Press down, slightly flattening the dough. Cut a 4-inch length and 1/4 inch deep cross on top. Brush top with milk or cream. Bake 1 hour 10 minutes. Let cool and enjoy!

And now I must end with a classic Irish poem:

Wishing you a rainbow

For sunlight after showers—

Miles and miles of Irish smiles

For golden happy hours—

Shamrocks at your doorway

For luck and laughter too,

And a host of friends that never ends

Each day your whole life through!

Passing (on) the Pasta

So for Lent, our family gave up noodles and pastas of all kinds.

Like most kids, my kids love pasta more than most anything (except pizza, of course).  They have sacrificed.  I have felt their pain.  But may I be so bold as to declare that I, chief cook and bottle washer, have struggled the most in this sacrifice?  Oh yes.

I don't know about you, but a few busy or lazy days and pasta quickly becomes a staple around here.  It is cheap, fast, and a crowd pleaser.  I often use the whole grain pastas, so it is nutritious as well.  Pasta is, at least to us, a trusted, yet fun friend.

Friend, I miss you. 

Who among us doesn't fall back on spaghetti after busy day.  I mean, what could be better?  Boil some water, make up a simple marinara sauce, and I'm a hero -- in 7 -10 minutes. 

And what better way to soften the blow of roasted chicken or pork chops than to present it beside a nice scoop of from-scratch macaroni and cheese?

No Ramen noodles for a quick lunch on the weekends?

I even resorted to serving tuna casserole (yes, you know the one) on toast rather than the traditional egg noodles.  It had been a long, busy day and I was not feeling very gourmet.  Feeling less than proud of this move, I avoided eye contact as I slid this one onto the table.  I wasn't sure whether to feel complimented or insulted when my son claimed to like this mutant version better.

Nostalgia overtook me the other day, and I bought a spaghetti squash.  I've yet to make it.  It requires so much more of me than those happy little boxes with the friendly windows in them.  I have to get out a big knife and some muscle and turn on my oven (or microwave) to take this rock-like substance and remake it into stringy goodness.  It can be cooked in the crockpot, though.  Did you know that?  I may need to reacquaint myself with that recipe.

Don't get me wrong.  I enjoy cooking.  I might even say I am a good cook.  But even good cooks need a fall-back, a break, an easy lay-up.

I've got about four weeks to go.   

Forget the ham . . . it may an "Easter spaghetti" this year. 

P.S.Here's my aforementioned recipe for a healthier macaroni & cheese.

Butternut Squash Mac and Cheese

16 oz. macaroni or penne (I usually use whole wheat)
1 tablespoon olive oil
2 tablespoons butter
1/2 medium onion , grated
1 tablespoon thyme 
3 tablespoons all-purpose flour
2 cups chicken stock
1 (10 ounce) box frozen cooked butter nut squash, defrosted
1 cup milk (I've used everything from 2% to skim)
2 cups (8 ounces) sharp Cheddar, grated
1/2 cup grated Parmigiano-Reggiano (I sometimes omit this, it's not quite as good without, but oh well)
1/4 teaspoon cayenne pepper
1/4 teaspoon smoked or hot paprika (if you have it)
Salt to taste


Heat a pot of water to boil for the pasta. Salt the water then add the pasta and cook to al dente.

While pasta cooks, heat a medium heavy bottomed pot over medium heat. Add the extra-virgin olive oil and butter. When the butter melts into the oil, add the thyme and grated onion. Cook the grated onion in butter and oil 1 to 2 minutes, then add flour and cook together 1 to 2 more minutes. Whisk in stock, then combine with butternut squash until warmed through and smooth. Stir in milk, a little at a time, and bring sauce to a bubble. Stir in cheeses and season the completed sauce with cayenne, paprika, and salt to taste.

Drain cooked pasta well and combine with sauce.


You're welcome!

Snowy Sequester

The snow is coming down . . . 10 inches already!  And another 10 hours of snowing to go.  Every vantage point looks like a Christmas card, the prettiest winter scene. 

Inside, we've got cookies baking and carols playing.  It's kind of nice to be sequestered like this, the weekend before Christmas.  No running around for one last thing . . . and then one more.  Just home, inside (between shoveling shifts, that is), cozying in for Christmas.

Nice.

Here's what I'm making . . . a must, every year:

Spicy Ginger Drops

2 sticks (1 cup) unsalted butter, softened
½ c. dark brown sugar, packed
½ c. granulated sugar
4 tsp ground ginger
1 tsp baking powder
1 tsp baking soda
1 tsp ground black pepper
1 tsp vanilla extract
1 large egg
1/3 c. robust (unsulphured) molasses
2 ½ c. all-purpose flour
1/3 c. minced crystallized ginger

Icing:
1 ½ c. confectioner's sugar
½ tsp ground ginger
2 TB milk


1.    Heat oven to 350*.

2.    Beat butter, sugars, ginger, baking powder, baking soda, pepper, and vanilla in a large bowl with mixer on high speed until pale and fluffy.

3.    Add egg; beat until blended.  Beat in molasses.  On low speed, beat in flour and  minced ginger.

4.    Drop heaping teaspoons 1" apart on ungreased baking sheet. 

5.    Bake 8 - 10 minutes until light brown on top.  Cool on sheet 2 minutes before removing to wire rack to cool completely.

6.    Icing:  Stir ingredients in a small bowl until smooth.  Drizzle over cookies, sprinkle with nonpareils while icing is still soft.  Allow icing to dry at least 30 minutes. 

Note:  These cookies get better after they've sat a few days.  Yum!

You're welcome!

Free Pie

If the budget is tight, this pie is practically free to make as it calls for nothing you don't already have.  It isn't much in the looks department, but tastes wonderful . . . this is one of those old-fashioned recipes fashioned by capable, creative women who knew what hard times were and how to make something out of nothing.  Bless them all. 

Cinnamon Pie

1 cup white sugar
1 1/2 tablespoons all-purpose flour
1 teaspoon ground cinnamon
1 pinch salt
1 egg, beaten
2 tablespoons butter, melted
1 teaspoon vanilla extract
1 1/2 cups milk
1 (10 inch) unbaked pie crust


Preheat oven to 400 degrees F (205 degrees C).

In a large bowl, combine the sugar, flour, cinnamon and salt. Add the beaten egg, butter, and vanilla.

Mix well and add the milk.

Pour mixture into an unbaked 10 inch pie crust (glass pie plate is best).

Bake at 400 degrees for 15 minutes, then reduce heat to 350 degrees F (175 degrees C) and bake for an additional 45 minutes. Let cool and serve. Refrigerate any leftovers.

My Cranberry Recipe

This is a delicious condiment full of chunky apples, zesty ginger, chewy raisins, and, of course, tart cranberries. Wonderful served on either hot or cold turkey."

Spicy Cranberry Chutney

 1/3 cup brown sugar
1/2 cup raisins
1 cup water
3 cups fresh cranberries (1 bag)
1 Granny Smith apple - peeled, cored and chopped
1 teaspoon grated lemon zest
1/4 cup fresh lemon juice
1/4 cup chopped crystallized ginger
1/2 teaspoon red pepper flakes

In a saucepan, combine brown sugar, raisins and water; bring to a boil. Reduce heat to simmer and stir while simmering for 5 minutes. Stir in cranberries, apple and lemon zest; simmer for 10 minutes more.

Stir lemon juice, ginger and pepper flakes into the mixture before removing from heat. Serve chilled or at room temperature.

 

The Sweet Sounds -- and Flavors -- of Family Life

Well, life continues to improve. 

Still didn't sleep that well, but due to having the living room all to myself, I could keep the tv on all night.  I am now an expert on the biographies of Valerie Bertinelli, Melissa Gilbert, and Mackenzie Phillips.  Yah, it was a long night.

However, things have perked up since then.

I picked up both kids from school with a sneaky new trick I learned to bypass the carpool line (only to be used in instances like this, mind you.)  Both kids were ready.  No really.  Even the girl!

Obviously, I was being smiled upon today.

We needed to get out of there promptly in order to make it to the speech therapist for my daughter's first appointment.  She is at an age where the "F" sound no longer passes for S, TH, T, or anything else but F.  This speech therapy practice is highly recommended and extremely hard to get into.  Things seem to have gone well and, already tonight, my daughter, if she concentrates, can say "suck" without raising any eyebrows.  More blessings. 

Home to a wonderful supper I had thrown into the crockpot earlier in the day.  Here's a super easy supper for whenever you don't have the time, but still want to look like a culinary genius:

***

Pepperoncini Beef Roast

1 approx. 3 lb. beef roast
1 jar (approx. 16 oz/473 ml) of pepperoncini peppers
garlic as desired

Put roast in crockpot.  Before doing so, of you desire, cut slits into the roast and insert sliced garlic cloves into the slits; as much or as little as you like.  Sometimes I just throw the jarred minced garlic into the pot, though; and sometimes I ignore it altogether -- it's still good.) 

Poor entire jar of pepperoncinis over roast, juice and all. 

Cook on high 4 hours, or on low for 7 hours.  Then pull the roast apart using two forks and stir around to immerse in sauce.  Cook on low another 30 minutes or so.

Serve on rolls, with peppers on the side if desired.

Note:  Tonight I used stew meat and the jarred minced garlic and served over brown rice.  Still pretty good. 

***

I burned the rice a little -- added nutty flavor! -- because I got so immersed in reading The Poky Little Puppy with my daughter.  I just love that book and the illustrations.  And I can just never get enough of a six-year old voice saying, "puppy."  Nothing sweeter.

So, as I said, life is good.


 

Sweets for My Sweeties

Well, they've been and back.  The first day of school is always a half day.  A lot of hassle for just a half day, but I suppose it makes the transition easier for some.  For others?  Well, some of us are ready for whole days, let's just leave it at that.

This afternoon, my kids and I will observe the ancient (okay, 4 year old) family tradition of making cookies for the first week of school. 

Each year, for the first week of school, I like to send along homemade -- made together -- healthful cookies for their snack/lunches.  I think maybe they don't feel so far away from home that way.  I remember that, "I wanna go home" feeling.  (Honestly, I still get that feeling.  Often.  But that's another post for another day.)  Suffice it to say, it's my way of sending a little of myself along with them.

As wonderful as this all may sound, to be honest, I almost talked myself out of it this year.  I didn't think they really noticed it, and it's been a lot of work getting ready for school this year.  But, just as I had that thought, my son came around the corner yesterday and asked me when we were making "those school cookies."  He did remember.  Silly me.  To the store we went for the seemingly 900 ingredients.  But it will be worth it.  It already is -- he remembers.   


School Cookies

I always make these particular cookies for this occasion, because they taste great, they are nut-free out of regard for any allergy-ridden classmates, the recipe makes a big batch, and they are relatively nutritious, for cookies. 

2 sticks butter (I know, but it makes a lot!)
1 c. brown sugar
1 c. white sugar
2 eggs

Cream the above and then add and stir:

1 c. whole wheat
1 c. all purpose flour
1 tsp. baking soda
1/2 tsp. salt
1 tsp. vanilla
2 c. corn flakes
2 c. oatmeal
1 c. raisins
1 cup coconut (optional)
6 oz. chocolate chips (I usually substitute cinnamon chips)

Drop by heaping tablespoons and flatten a bit on greased cookie sheet.

Bake at 400 degrees for about 12 minutes or until done.

There they go.  My Sweeties.

Yeah, But Mine's Crunchy

It's fair week.

Every year, I help my kids bake up something to enter at the fair. My son had success the first year he ever entered. He got first place for his oatmeal-coconut-raisin cookies. He's now become a bit of an oatmeal-cookie snob and insists on making the same thing each year. He's puzzled by the differing results. How can the same recipe that was judged the best last year only be third best this year? Cynicism roots early.

This is my daughter's first year. She's six, highly enthusiastic, and somewhat messy. She's not yet ready for the detailed task of cookie making. She's more of a dump and go kind of girl. Great. So am I.

I've got a killer whole wheat banana-date bread recipe. It's great. Always gets raves. I never even tell people that it is whole wheat. No need for them to adjust their expectations because it's relatively healthy. It's that good. We ground our own dates, for added moistness. And even ground fresh nutmeg -- a secret addition that makes it all her own.

It was all going so well, until . . .

Another stealth ingredient snuck in there.

Egg shell.

Yup, I should have expected this and had her break the eggs into a separate bowl. I know. No need to point this out. I know. She was just so excited about cracking the eggs herself . . . Well, sure enough a big chunk of egg shell went right in. And I couldn't find it for the life of me. I dug and dug in the batter trying to find the dime-sized piece of shell. It seems to have disintegrated. One can only hope.

Perhaps I'll check and see if there is an "Added Calcium" category for the "under 7" sect.

***

In case you're interested, here is the recipe, but I've been sworn to secrecy about the nutmeg.

Banana-Date Whole Wheat Bread
Prep Time = 15 minutes ~~~ Bake Time = 75 minutes, approx.

2 1/2 c. whole wheat flour
1 1/2 c. ripe bananas, mashed (about 4)
1 c. brown sugar, packed
1 c. dates, chopped
2/3 c. plain, nonfat yogurt
2 eggs
1/3 c. canola oil
1 tsp baking soda
1 tsp salt
1 tsp vanilla

Move oven rack to lowest position. Preheat oven to 350*. Grease bottom only of 9x5x3 loaf pan.

Stir together all ingredients until smooth. Pour into prepared pan.

Bake until toothpick comes out clean from center. Cool 5 minutes in pan on wire rack.

Remove from pan, continue cooling on rack. Cool completely before slicing.

Store at room temp up to 10 days, as if it will last that long; 10 days in the refrigerator.

You'll thank me, and you're welcome. :)