Tag: cooking

recipes

Recipe Friday

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I think I used up all my good ju-ju making those Valentine Cards the other day.  I was deep in the throes of the calm before the storm.  I’d beaten back the cold just enough that I was starting to feel better, but I shoulda known, that old nastiness was going to rally one more time. I got too ambitious and now, I’m back to my mouth breathing, chapped nose, dry coughing self.  I shoulda known better, but really, I have never been one to take a break even when it’s been foisted upon me.

Craig and the kids still managed to reap the benefits of the break in my sick day.  Dinner was homemade crab cakes (a.k.a crabby patties).  Too bad my taste-buds have mutinied.  They looked really good and I doubt the leftovers will make it much past this afternoon.  I’m pretty sure I saw Craig heating up a few to have at breakfast!

This is a goof-proof recipe that I filched off of the container of crab meat.  Four simple steps and you are on your way to a meal that puts warm summer breezes, sun-kissed sand dunes and the melodic lowing of a ship’s horn all within reach.

Epicure Crab Cakes

Ingredients
1 lb. Epicure crabmeat
1/2 cup crushed saltines (which I didn’t have so I used bread crumbs instead)
SN: I prefer my crabcakes with just crabmeat and seasonsing, but I’m not skilled enough in the ways of the kitchen to come up with some other kind of binding agent to hold the whole thing together. I tried to use a little bit of the bread crumbs at a time to see if less could do just as well as the whole amount. In the end, I used the entire recommended amount.  
1 beaten egg
1/2 cup mayonnaise
1/2 tsp. seafood seasoning (hello, Old Bay!)
1 tsp. Worcestershire sauce
1 tbsp. dry mustard
1 tsp. lemon juice

Directions
1. Remove all shells from crabmeat
2. Mix ingredients in bowl
3. Mix in crabmeat 
SN: So in my haste to get dinner on the table, I just read the first and second steps.  After I had picked through the crabmeat, I added the other ingredients right on top of it, instead of mixing it separately and then adding the meat to the mix.  I don’t think that really affects the quality of the cake, but for you purists out there, note to self: read the directions in their entirety before beginning. That’s Cooking 101.
4. Shape into cakes and fry or broil

I ended up with eight nicely sized crab-cakes, which I put on a foil lined pan. Then, for added flair, I dusted them with parsley flakes and some paprika for color.  They were under the broiler for about seven minutes.  I didn’t flip them simply because I was afraid they’d fall apart during the flip, but they were cooked through all the same.

Dinner was mighty quiet last night, save for my coughing, since everyone was grubbing down on the crabby patties.  These cakes are good enough to stand alone, but there are those of us who enjoy a good dipping sauce to go with.  You can’t go wrong with a basic cocktail sauce or a lemon and garlic aioli, both of which are easily found courtesy of Google.

And you know what else is nice? With Valentines’ Day right around the corner, you can easily whip these up for your special someone, garnish them with chives or microgreens and serve them with a chilled white for a lovely dinner.

Happy Friday, y’all!

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IN: recipes ON: February 3, 2012 TAGS: , , , , , BY: Hilary
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Congestion Induced Craftiness

I’m back.

Sort of.

I mean, I’m pretty much recovered, but I feel like I’m playing catch up here. It’s not as though I just went MIA for a couple of days.  Really, there’s no rest to be had when there’s stuff to be done. And in our house, there is always stuff to be done.  There’s nothing funny about being sick, especially when you’re hacking and coughing and snotting all over the place, but I did have laugh-out-loud moment where I realized that I am truly no longer a kid who can curl up on the couch while my own mom brings me ginger ale and crackers (boo-hoo!). The other night,  I sneezed about half a dozen times in a row. When I looked in the tissue make sure the last of my brain cells weren’t in there, I saw green snot.

My first thought? “Oh, I really am sick.”  Typical mom response because as we moms know, if the nose runs clear, it’s all good.  Green snot means automatic day at home and possible trip to the doctor.  At least, that’s what it means when the bearer of the snot is of the toddler set. When you’re the responsible adult, you swig some ‘Tussin straight from the bottle and keep it moving. If I could roll around with an OJ IV drip, trust me, I would.

Thankfully, the girls and Craig have remained germ-free.  I even got a slight respite when I defrosted a chunk of leftover lasagna from the other week.  Oh! and my review of the lasagna!  It was really delicious. I was skeptical of using cream cheese instead of ricotta, but true to my finicky form, I decided if I halved the amount of cream cheese required and just added more mozzerala, it would be okay.  And it certainly was.  The spinach was a nice touch and even the girls liked it.  As a matter of fact, Coever liked the lasagna so much, she asked to have it for dinner two nights in a row. And get this. . .she ATE it.  I’m still reeling over that one. I think I have my dad to thank for that. He told her that the spinach was grass [insert marijuana joke here], freshly picked from outside.  She rolled that one around for about half a second before forking up spinach like she’d been doing it her whole life.  I wonder what other veggies I can “re-name” so that she’ll eat them.

These days, the girls have been all hopped up about Valentine’s Day.  Morgan’s class sent home a flyer instructing the parents to decorate a shoebox so that the children can bring it in for a Valentine’s exchange.  Seriously? What happened to the days of making a little construction paper envelope at school? Or how about the kid decorating their own box? This parental involvement is killing me softly, I tell you what.  I think the school decree to decorate the box was like a gauntlet thrown down. Either that or I am more feverish than I realize.   If I have to get out my crafty kit to decorate the box, then I’m about to wreck shop on the Valentine’s themselves.  No more pre-packaged, punch-out cards. I’m going full on craft-tastic.  I only have myself and Pinterest to blame thank.

In truth, this project is pretty simple.

Step 1.
Find a willing participant. Once I showed Morgan what I had in mind, she practically threw my camera at me and struck a pose.

Step 2.
Have your subject pose holding their arm outstretched, their hand in a fist.  We tried a couple different poses and decided to use these two.

Step 3.
Upload the photo to your editing software of choice and add your desired text.

Step 4.
Print out the images using 4×6 dimensions.

Step 5.
Punch a hole or make a small X above and below the fist so that the stick of the lollipop slides through the card.  I’d also put a piece of tape on the back so that the lollipop doesn’t slide out.

Forgive the quality of these images. I was trying to make dinner, take the picture, stop the girls from eating the lollipops, and bouncing from foot to foot because I needed to go to the bathroom, but of all the things going on, that one always takes last place.

I printed these out on regular paper, but I would advise using cardstock or photo paper.  The weight of that kind of paper is more durable and less likely to buckle under the weight of the lollipop.  I’m also considering uploading the prints to one of the many online photo websites (i.e. Snapfish, Shutterfly, Kodak Gallery) and letting them do the printing and cutting.

 And guess what? In 5 steps, I have justified spending countless hours on Pinterest finding things to demonstrate my prowess as a craft-master.  Everybody wins!  Now. . .off to the bathroom!

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IN: recipes ON: February 2, 2012 TAGS: , , , , , , , , , BY: Hilary
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Recipe Friday

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I don’t feel like I get a ton of magazines, but there are a ton of magazines laying around my house.  Usually, when I’m reading one, I rip out choice articles or recipes that catch my eye.  Then, instead of deep sixing the mag, it ends up on the coffee table or in the gaping maw of the magazine basket next to the fireplace.  Eventually, I’ll go through those mags that have made the cut. I’ll do a quick flip through to see if I’ve missed anything before I really and truly throw it away.

During one of my last purges, I came across an old copy of WonderTime magazine.  Do they even print this anymore?  SN: The better question is, am I getting charged for this ’cause I haven’t seen a new issue in a while.

A quick Google search and come to find out, it’s not in publication anymore.  That’s a shame.  I used to love this magazine! It was like Real Simple and Parents had a baby and voila! WonderTime.  You can still check out some offerings online, but nothing beats the weight and heft of a well designed magazine.

Like most mags, they offered some recipes that were family friendly.  In one issue, there was a contest called “Beat This”, where participants submitted what they considered to be their best recipe for a certain dish.  Other readers were encouraged to beat it, basically prove that they had a better recipe than the one featured.  I never did submit anything, but I guess in the back of my mind, I was going to see how good this woman’s lasagna really was — hence the saving of a now defunct magazine.

I went to the grocery yesterday for some odds and ends, and wouldn’t you know it, the ingredients for the lasagna ended up in my cart.  I must be crazy because Craig is now doing Paleo and I’m pretty sure you can’t pick lasagna off a tree, dig it out of the ground, or spear with with a bow and arrow as it leaps across a grassy knoll.  The girls? I predict that Morgan will give it a courtesy bite and Coever will opt out entirely in favor of salami and crackers.  Thankfully, my dad is in town. He’s like Mikey from the Life cereal commercials.

I think it’s going to be pretty tasty.  I made it last night and am going to cook up it tonight for supper.  I’ll let you know how it turns out!

I ripped my copy of the recipe out of the issue of WonderTime, but you can find it here.
Buono appetito!

Serves 6 to 8
Ingredients:
1 pound ground beef or ground turkey (or cooked chicken, Italian sausage, seafood, andouille, etc.)
2 cloves garlic, minced
1 teaspoon dried basil
1 teaspoon dried oregano
26 to 28 ounces (about 3 cups) pasta sauce
Salt and pepper
r 2 tablespoons red wine (optional)
1 cup chicken stock
8 ounces cream cheese, softened
2 tablespoons white wine (optional)
12 ounces (3 cups) freshly grated mozzarella
6 to 8 no-boil lasagna noodles
2 cups cooked, well-drained broccoli, spinach, peas, or other vegetables (optional)
1 cup (about 4 ounces) freshly grated Parmesan
Heat oven to 400. Grease a 9-by-13-inch pan. Thoroughly cook the ground beef, garlic, and herbs in a large skillet, stirring frequently and breaking up the meat. Stir in pasta sauce and bring to a simmer for about 2 minutes. Season to taste and add the red wine, if using. Set aside.
In a medium saucepan over medium heat, bring chicken stock to a boil. Add cream cheese, turn heat to low, and whisk until smooth, about 6 minutes. Season to taste and add the white wine, if using.
Spoon half the meat sauce into the pan as evenly as possible. Sprinkle 1 cup grated mozzarella over the meat mixture. Top with 3 or 4 lasagna noodles. If using vegetables, toss them evenly over the noodles.
Pour the cream-cheese sauce over the noodles and cover with another cup of grated mozzarella. Arrange 3 or 4 lasagna noodles over the cheese, then spoon remaining meat mixture over noodles as evenly as possible. Top with the rest of the mozzarella and the grated Parmesan. Bake until brown and bubbling, 35 to 45 minutes. (You’ll need the longer cooking time if you have made and chilled the lasagna in advance.) Let cool for 10 to 15 minutes or it will be too gloppy to cut well. That would drive you crazy this late in the game.
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IN: recipes ON: January 20, 2012 TAGS: , , , , BY: Hilary
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Recipe Friday

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I really want some spaghetti and meatballs.  So random, I know, what with it being Christmas Eve-Eve. I should be wanting some cookies or egg nog or some kind of peppermint based ooey, gooey goodness.
My taste buds and my tummy didn’t get the memo.  Truth be told, I don’t really care for peppermint treats and after the bake-a-thon we had earlier this week, I’m kind of cookie-ed out.  I know! I’m just as surprised as you are!

I’m in the mood for something savory and something super comforting.  SN: My mom fell ill earlier this week and won’t be able to join us for Christmas. My dad, ever the dutiful husband, is going to stay home to nurse her back to health. This is the first Christmas in a long time when I haven’t seen my folks and I think I’m feeling kind of badly about it.  Actually, I know I’m feeling badly about it, hence the need for some comfort food. Spaghetti and meatballs definitely makes the list.

This recipe I originally got from my mom’s next-door neighbor.  When I looked it up online, there turned out to be two different versions, both accompanied by the Danza family Sunday Sauce.  One version of the meatballs calls for pork ribs in addition to the pound of ground meat.  The meatball recipe from the neighbor had omitted that, so that’s what I’m sharing with you now.

As for the Sunday Sauce, well,  I haven’t made it yet. I’m Prego or Ragu girl, sometimes a Classico or Francesco Rinaldi.  I would rather start with that as a base and then add my own concoction of herbs, spices, wines and meats to get something really special going.  Besides, when I’m busy making meatballs, I’m just trying to get it from the pan to the plate in as few steps as possible.

One note on this recipe – it calls for a tablespoon of salt, which I think is quite a bit.  I usually do half; I’d rather the salt the meatballs with my meal than not be able to enjoy it at all.  I’m happy to eat this with a salad and some buttered bread, but it tastes pretty good as a stand-alone dish, too.

Enjoy and have a very, very Happy Holiday!

Sunday Sauce with Meatballs (recipe found here)

Sauce:
2 cans (35 ounces each) plum tomatoes with basil
1/4 cup extra virgin olive oil
4 garlic cloves, chopped
1 medium onion, chopped
1/2 teaspoon black pepper
1/4 teaspoon red pepper flakes
1/2 cup red wine
1/2 cup grated Parmesan cheese
1 teaspoon salt
1 cup water
1/2 cup fresh basil leaves, cut into thin strips
Meatballs
1 pound ground sirloin or lean ground beef, pork, turkey, veal, chicken, or any combination
2 eggs
6 garlic cloves, finely chopped
1/2 cup seasoned bread crumbs
1 tablespoons salt
1 tablespoon black pepper
1/2 cup grated Parmesan cheese
1/2 cup milk
1 cup all-purpose flour
1 cup extra virgin olive oil
3 garlic cloves, chopped
1 can (6 ounces) tomato paste
1. Strain the tomatoes in a colander to extract the juice, breaking the tomatoes apart with your hands. Discard the pulp. (This eliminates the bitter part of the tomato.)
2. Now make the meatballs. Put the ground meat in a mixing bowl. Beat the eggs and add them to the meat along with 6 cloves garlic, the bread crumbs, salt, pepper, Parmesan, and milk. Mix this all together with your hands. Wet your hands with water and continue to wet them as you pinch meat from the bowl and roll into 2-inch balls. Roll the balls in the flour.
3. Heat the oil in a large skillet. Add 3 cloves chopped garlic and sauté until golden brown. Remove the garlic with a slotted spoon and set aside. Add the meatballs and sauté over medium-high heat, turning them, until they are brown all over. As soon as you can pick them up with a fork, they are ready. You don’t want them to be well done. (If the meatball slides off the fork when you pick it up, it needs to cook a little longer.)

4. Back to the sauce: Heat the olive oil in a large pot over medium-high heat. Add 4 cloves garlic, the onion, red and black pepper and sauté until the onion is soft and beginning to brown, about 5 minutes. Add the juiced tomatoes, red wine, Parmesan, and salt. Add the tomato paste and the water and stir together over medium heat. Add the meatballs. Bring to an easy boil, then simmer over low heat for 2 hours.


5. Add the basil and simmer for 15 minutes more. The meatballs should float in the sauce.

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IN: recipes ON: December 23, 2011 TAGS: , , , , BY: Hilary
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Cookie Monsters

The girls are on Christmas break and I have no clue what to do to occupy our time.  We had a few playdates, a birthday party here and there, but I was counting on them having some quality time with my parents.  Well, you know what they say about the best laid plans. So what’s a girl to do?

I broke out the cookie press, most certainly assuring my place on the “nice” list this year.

The cookie press promised to make cookie baking a breeze, of course, you can’t always believe everything you read.  Last year, I called myself being smart and used some Pillsbury Slice and Bake sugar cookie dough that I squished into the pressing chamber. The results were pretty decent.  This year however, I whipped up some sugar cookie dough on my own. I mashed it into the chamber, affixed my chosen cut out and began squeezing to my hearts content.

The cookie press, when used correctly, makes a *click* noise when enough dough has been dispensed per cookie per place on the cookie sheet.  My press was going,*clickity*clickity*click*click*gimme a break, lady!*  Yeah, not fun.  Still, I managed to get my two trays filled and in the oven.  Then I unscrewed the cookie press and with a kung fu grip that would have made G.I. Joe think twice, I shot the unused dough back into the bowl.  Totally satisfying.  The remaining dough I just scooped up into drop cookies, flattened with my palm and sprinkled with some Christmas sprinkles.  There’s no way I’ll ever be on Top Chef desserts; my sprinkling technique looks like they were done by a blind person with Parkinson’s disease.  Still, the cookies tasted pretty good.

When the cookie press cookies came out of the oven, they looked okay, but they were a bit crispy. More like Christmas crackers than cookies (don’t worry, they’ll get eaten).  The drop cookies were exactly how you want your sugar cookie to be: kind of round, kind of warm, plenty soft and plenty sugary.

So after the first go-round of cookies, I made some more dough and then I turned Mo and Co loose with the rolling pin, cookie cutters, and sprinkles.

 

 Now you all know that I have a Type A personality. I like a clean kitchen. I can’t stand a mess.  I like it when people follow directions.  This Christmas cookie endeavor tested all my reserves.  Thankfully, I could quell my nerves with my aforementioned Christmas crackers! I figured it my mouth was full, there was no way I could shout, “Keep the sprinkles on the cookies, not the floor!” or “Cut out the dough, don’t eat it!” or “Stop beating your sister with the rolling pin!”  Ahhh, the holidays.

I did have to intervene in order to explain to Morgan the concept of “sprinkle” since she decide to clothe her cookie cut-outs in red sugar.  “But it’s her Christmas dress,” she said to me.  Clearly.

The majority of the cookies were way thicker than the recommended 1/4 inch thickness the recipe recommended.  We haven’t covered units of measure in preschool or first grade yet, so whatevs.  It was a risk we were willing to take.

When they baked, they puffed up like Lisa Rinna’s old lips.

 Despite my hesitation, it turned out to be a great afternoon for me and my girls.   The Christmas tree glowed softly in the living room while we had tea and cookies followed by some serious lazing about on the sofas.  Sometimes, having no plan is the best plan.

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IN: ON: December 22, 2011 TAGS: , , , BY: Hilary
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Recipe Friday

Despite it being the midst of the holiday season, I have yet to crack the oven open to fire up any holiday treats. No gingerbread men. No sugar cookies. No *gasp* rum balls (it’s going to be a very dry Christmas).  It would seem that time and my best of intentions have gotten away from me.

I don’t despair though, because on the savory side of things, I’ve been putting in some serious work.  For some reason, whenever I bring groceries into the house, the get eaten.  Has this ever happened to you? I put stuff in the pantry, and then the next time I open it to get out fixin’s for another meal, half the store is depleted. What is going here? Who keeps eating the food?

Earlier this week, I was culling stuff together out of the back corners of the pantry and the recesses of the freezer.  Monday night, it was “I-wish-it-was-more” tacos. You know, half a tomato, a little bit of lettuce, a pinch of mozzarella, and instead of ground beef, left over chicken from a rotisserie bird Craig had fired up for Sunday dinner.  I heated the chicken in a pan and poured some salsa over it to give it a little zing.  The children were not impressed.  They told me to”please pack my knives and go”.

 One night it was baked penne made with half a box of penne, Italian sausage that had been frozen since we moved (uh, that would be July), a quarter of a bag of mozzarella cheese and a jar or spaghetti sauce neither Craig nor I remember buying.  Thankfully high temps in the 375 range and high kill off all bacteria and dinner was a more better than we had hoped.  And yes, I did set aside a healthy part of that half a box of penne for some buttered noodles for the girls.  I’m no dummy; making pasta of any kind means a side of buttered noodles for the preschool set.

By the yesterday, I felt like Old Mother Hubbard, the cupboard was that bare.  ‘Lo and behold, though, behind a box holding a single Eggo waffle and peeking out from behind a box of frozen peas (who bought those?), there was a a lone ribeye steak and a container of about 5 sea scallops.  Surf and turf, anyone?

I pulled it out and set it to defrost.  I opened the fridge and grabbed the remaining three lonely slices of bacon, and reached into the crisper for miracle salad (it was a miracle there were greens in the fridge).  I dug out some potatoes and packet of onion soup mix and got to work.  When it was all said and done, dinner was seared ribeye steak with bacon wrapped scallops, roasted onion potatoes and a fresh salad.  Not to break my arm patting myself on the back, but it was mighty tasty.  Craig even got up from the table to plant a kiss on my forehead and say, “That dinner was grrrrrrrrrreat!” Just call me Top Chef.

For some reason, I was under the impression that bacon-wrapped scallops were challenging to make, but as it turns out, it was surprisingly easy.  They will definitely be making an appearance at Christmas dinner.  What’s going on your holiday menu?

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Recipe courtesy of Recipe Girl. I didn’t make the spicy mayo, but I’m sure it tastes great.

bacon- wrapped scallops w/ spicy cilantro-mayonnaise

Yield: 8 servings
Prep Time: 30 min
Cook Time: 20 min
These make a wonderful appetizer, but they also are great to nibble as a light dinner!

Ingredients:

Spicy- Cilantro Mayonnaise:
3/4 cup mayonnaise
1 1/2 tablespoons ground chili paste
1 medium lime, juiced
1 tablespoon finely chopped cilantro
Scallops:
1 1/2 pounds scallops, rinsed and dried
3/4 to 1 pound thin sliced bacon (not center cut), strips cut in half crosswise
sea salt & freshly ground black pepper
large lettuce leaves, for serving
lettuce leaves, for serving

Directions:

1. Prepare the spicy cilantro mayo: In a medium bowl, combine mayonnaise, hot chili paste, lime juice and cilantro; stir well. Cover and refrigerate until ready to serve.
2. Prepare the scallops: Preheat your oven broiler. Spray a rimmed baking sheet with nonstick spray. Wrap each scallop with a piece of bacon and secure with a wooden toothpick. Place the bacon-wrapped scallops onto the prepared baking sheet and season them with salt and pepper. Cook them under the broiler for about 15 to 20 minutes, or until the bacon is cooked through- turning once mid-way through.
3. To serve, line a large platter with lettuce leaves and place the bacon-wrapped scallops on top. Serve with a dish of the spicy mayonnaise for dipping.

Tips:

*The number of scallops this recipe will yield depends entirely on the size of your scallops. I like to use large scallops. They shrink a little bit during the broiling process, but they make a nice and hearty appetizer. Tiny scallops just aren’t very exciting.
*Ground chili paste can usually be found in your market’s Asian product’s aisle (I used one called Sambal Oelek). If you have something similar- maybe another spicy sauce, try substituting that (just add a little at a time until you reach your desired level of heat).
*Make ahead tip: Make the sauce ahead of time and refrigerate. Wrap all of your scallops and refrigerate, then just put them under the broiler when you’re ready to serve!
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IN: recipes ON: December 16, 2011 TAGS: , , , , , BY: Hilary
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Recipe Friday

Mmmm, warm bread.  Mmmm, warm beer bread. Even better, right?  I used to be addicted to the Tastefully Simple beer bread (best served cubed for dipping into Tastefully Simple dill dip), but after a while, I hated having to cough up enough interest in their other  items to make my order of beer bread a worthwhile purchase.  So, I took to Google and figured out how to make it myself.  Love that Google.
The recipe is really easy; the ingredients are things that you already have on hand:
flour
sugar
salt
baking powder
beer
butter
The one thing I had to invest in was a sifter, but you can score one of those at the Dollar Tree for — you guessed it — a dollar! And as it turns out, I used the sifter way more than I anticipated, so much so, I upgraded to a Bed, Bath, and Beyond one.  I know, big spender. 
Anyway, since the weather has turned colder, I’ve been making more hearty fare for the family.  There’s been chili, there’s been sausage rotini bakes, and ham and white bean stew.  The perfect accompaniment to all of these? Beer bread!  In part, the preponderance of beer bread also stems from the undrinkable 12 pack of Blue Moon Pumpkin Ale that I bought in September.  I mean, after that initial bottle, I was pretty much over it.  Craig doesn’t really drink beer and if he does, he’s going straight for the Red Stripe. My father and my father–in-law will crack open a Sam Adams, only if there’s no Red Stripe to be found.  So, the Pumpkin Ale has been sitting, taking up valuable refrigerator real estate, until I started baking bread.  
I’m down to my last three bottles, trying to figure out if I can modify the Beer Can Chicken recipe to accommodate a bottle, when a note comes home from Coever’s school.  Her class is celebrating Thanksgiving with a little party and wouldn’t I want to sign up to bring in something tasty.  Among the options from which to choose — bread!  Ding! Ding! Ding! So, I got rid of the last of that Pumpkin Ale and got my shine on for delivering some homemade baked goods.  Coever’s class got two homemade loaves of buttery beer bread made with gluten free flour and no nuts (take that allergens).  
This week has been kind of crazy, so I wasn’t able to get my Martha Stewart on and wrap the bread in hand made, filigree decorated paper, tied with raffia that I dried in the eaves of my attic and festooned with monogrammed gold painted cranberry clusters.  I’ll save that for the Christmas holiday party. 
Happy Friday, ya’ll!
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IN: recipes ON: November 11, 2011 TAGS: , , , , BY: Hilary
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