I love vegetables. I really do; and almost every kind, too. I could easily be a vegetarian if I didn't like meat so much. Shawn and John like them, too, but not at the level that I do. So when I'm on my own for lunch or dinner, I rotate through about 4-5 chock-full-of-veggie dishes. This is one of my favorites. Shawn saw me eating some the other night and mentioned that I should put it out for you fine folks to enjoy.
I start off with some homemade broth or a can of low sodium broth if I don't have any made at the time. I bring about 2 cups worth to a boil and throw in a few chopped cloves of garlic, a teaspoon of minced ginger (or a few dashs of dried if one or neither are on hand), and the tougher of my chosen veggies. This time it was sliced celery, chopped carrots, and small florets of broccoli. I let these boil up for a few minutes, adding in a few dashes of soy sauce and Sriracha hot sauce. Next I add in the noodles. Usually I use the noodles from a ramen noodle packet, tossing the flavor packet in the trash where I believe it belongs. The noodles cook up quickly and are always delicious. Tastes like college, but better. I had some leftover whole wheat angel hair that I used instead. I threw it in with some frozen spinach (baby spinach works here, too) and sliced mushrooms and let it all simmer for a few minutes. If you want to add some cooked shredded chicken, pork, or tofu, this is the perfect time.
Once its all ready, I turn off the flame and let the soup sit for a few minutes to cool. Its HOT- trust me. I usually taste the broth at this point to see if it needs anything- more salt is sometimes needed. A touch of curry paste can be nice, too. I serve it in a huge bowl and eat it with a spoon and a fork. I like to put my face over it a bit while I eat it to clear my sinuses, too.
So there you have it. Jess's homemade noodle soup. Healthy, delicious, one pot, goodness.
Noodle Soup
2 cups broth
chopped vegetables (any combination of celery, carrots, broccoli, spinach, mushrooms, zucchini, cabbage, or whatever you like and/or have available)
garlic (fresh is better, but dried works)
ginger (fresh is better, but dried works)
soy sauce
hot sauce
ramen noodles or leftover spaghetti
Shredded cooked meat or diced tofu (optional)
Thursday, March 29, 2012
Saturday, March 24, 2012
Love You Pancakes for my boy on his birthday
Today is John's 4th birthday! The kid loves pancakes and I promised that we'd make a batch to start his day off right. I had some leftover buttermilk and flipped around my cookbooks quickly to find a good recipe. The single girl cookbook came to the rescue again. Its slightly odd that I keep making these potential "morning after" recipes for my kid, but they always sound easy and promising. I got the dry ingredients together the night before, knowing that John would be up bright and early and ready to great the day with high levels of energy. I mixed up 2 cups of flour, 1 Tbsp of sugar, 1/4 tsp of salt, and 1 Tbsp of baking soda. Unfortunately, the recipe first says to use 1 Tbsp of baking powder unless you're using buttermilk- then you use baking soda and only 1/2 tsp. Of course, I read that part after I added 1 Tbsp of baking soda already. This is one of my peeves with baking. If I were cooking I could simply skim out the extra ingredient or add a touch more of everything else to balance it. But baking is chemistry, not art, and exact measurements are a necessity. So, I chucked the batch and started again.
John was up at 7am on the dot and immediately started asking for his pancakes. We washed our hands, pulled up his step stool, and got started. I cracked the first egg and John begged to do one. I tried to help, but it was a bit of a mess. We were able to salvage it, but had some egg on both of our hands. Yuck! As some of you may know, eggs are my least favorite food. I don't mind it in baked goods, but the raw stuff still skeeves me out a bit. We added 1 1/2 cups of buttermilk, stirred, and combined it with the flour mixture. It was pretty thick. The recipe said that you could add a little more milk, but not buttermilk, to thin it out which I did. Then I let it sit the suggested 10 minutes before cooking.
The recipe also called for the skillet to be moderately low, which seemed odd to me. I wouldn't have normally followed this step on my own but in my attempt to follow the recipe for blogging and learning purposes, I went with it. I kept my double burner skillet (love that thing) over moderate heat for about 3 minutes and then added a few touches of butter in the spots where I would be cooking. The recipe suggested hockey puck sized pancakes, and they were stille pretty thick when I put them on the stove. They took way longer than usual to get bubbles on them, and even longer for those bubbles to pop. For anyone whos never made pancakes- that's usually the key. Once the bubbles pop you can flip the pancakes and finish up the other side. These pancakes, when all was said and done, were about an inch thick. I knew I had cooked them enough, but I was worried. I was right to be worried. They were pretty terrible. The flavor was good, but they were really rubbery and tough. I ate one, and so did John, and I chucked the rest. I'll stick to regular pancakes next time and save my buttermilk for biscuits.
On a positive note, I did change up my method for cooking bacon after a tip was given to me earlier in the week. I put the raw, thick-cut bacon on a baking sheet (not a cookie sheet for obvious reasons) and placed it in the oven at 350 for 40 minutes. I'll never make bacon on the stove again! It cooked it all up at once with little mess. And the bacon was fantastic! Crisp and delicious. Shame on me, too, because I've watched every kitchen that I've ever worked in use this exact method and it never occurred to me to do it at home. It took longer than normal, but I didn't have to worry about batches and it cooked while I made everything else. As far as timing goes, it was pretty spot on.
So there you have it folks. Not so delicious pancakes but a solid tip for bacon. I'd leave you with the recipe, but I'd have to type out the whole thing and who would really want a not so good pancake recipe anyway?
John was up at 7am on the dot and immediately started asking for his pancakes. We washed our hands, pulled up his step stool, and got started. I cracked the first egg and John begged to do one. I tried to help, but it was a bit of a mess. We were able to salvage it, but had some egg on both of our hands. Yuck! As some of you may know, eggs are my least favorite food. I don't mind it in baked goods, but the raw stuff still skeeves me out a bit. We added 1 1/2 cups of buttermilk, stirred, and combined it with the flour mixture. It was pretty thick. The recipe said that you could add a little more milk, but not buttermilk, to thin it out which I did. Then I let it sit the suggested 10 minutes before cooking.
The recipe also called for the skillet to be moderately low, which seemed odd to me. I wouldn't have normally followed this step on my own but in my attempt to follow the recipe for blogging and learning purposes, I went with it. I kept my double burner skillet (love that thing) over moderate heat for about 3 minutes and then added a few touches of butter in the spots where I would be cooking. The recipe suggested hockey puck sized pancakes, and they were stille pretty thick when I put them on the stove. They took way longer than usual to get bubbles on them, and even longer for those bubbles to pop. For anyone whos never made pancakes- that's usually the key. Once the bubbles pop you can flip the pancakes and finish up the other side. These pancakes, when all was said and done, were about an inch thick. I knew I had cooked them enough, but I was worried. I was right to be worried. They were pretty terrible. The flavor was good, but they were really rubbery and tough. I ate one, and so did John, and I chucked the rest. I'll stick to regular pancakes next time and save my buttermilk for biscuits.
On a positive note, I did change up my method for cooking bacon after a tip was given to me earlier in the week. I put the raw, thick-cut bacon on a baking sheet (not a cookie sheet for obvious reasons) and placed it in the oven at 350 for 40 minutes. I'll never make bacon on the stove again! It cooked it all up at once with little mess. And the bacon was fantastic! Crisp and delicious. Shame on me, too, because I've watched every kitchen that I've ever worked in use this exact method and it never occurred to me to do it at home. It took longer than normal, but I didn't have to worry about batches and it cooked while I made everything else. As far as timing goes, it was pretty spot on.
So there you have it folks. Not so delicious pancakes but a solid tip for bacon. I'd leave you with the recipe, but I'd have to type out the whole thing and who would really want a not so good pancake recipe anyway?
Monday, March 19, 2012
Cabbage & Potato Bake- Emeril Lagasse
I have to be honest.... This is the second time that I've made this recipe. My first try was while I was on hiatus and it was amazing. So amazing that I planned, and failed, to type it up and post it. So now that I'm back on the blogging bandwagon and making it a second time (still needing to follow the recipe, though) I decided that it was worthy of your reading. As much as I love my cookbooks, online recipes truly rock. They're search friendly, I can check out reviews, and I can also pull them up on my smartphone to review while cooking. My first time around, I found this when looking for a way to use the huge head of cabbage that I picked up at a farmers market over the summer. It includes some of the most beautiful ingredients of the world... bacon, onions, cabbage, and potatoes. Oh, glorious dish!
So here we are just after St Pattys day and guess what I have? Cabbage, potatoes, onions... and bacon in the fridge. It was on. I diced up 5 pieces of thick cut bacon and fried it up for about 5 minutes, and then added 2 sliced onion. While it softened up, I cut the cabbage into eighths and halved a few red potatoes. I alternated the pieces in a baking dish, topped it with the bacon and onion mixture, and then poured 2 cups of broth over it all. I originally used chicken broth, but had some gorgeous broth that I made with a pork bone the night before. I used that instead- wouldn't you? Once the dish was wrapped tight with foil, it went in the oven for 1 1/2 hours at 375. Let it sit for another 15 while I heated up the leftover corned beef and it was ready.
Before:
After:
Sooooo gooooood..... it could always use more bacon (what dish can't?) but I wanted to keep it a little lighter. The onions really soften up and mix with the cabbage beautifully when you start slicing it up. The broth is just amazing. It gathers the bacon, onion, cabbage flavor and you just want to spoon it up all over everything. In my onion, the potatoes kind of fade away in this dish. You don't need them, other than to make it a one pot side dish. They're good; they just don't shine alongside the rest. This would be a perfect dish for someone on Atkins or who was trying to cut out carbs. Its cheap, easy, healthy, and amazing. Make it. You'll thank me.
http://www.foodnetwork.com/recipes/emeril-lagasse/cabbage-and-potato-bake-recipe/index.html
So here we are just after St Pattys day and guess what I have? Cabbage, potatoes, onions... and bacon in the fridge. It was on. I diced up 5 pieces of thick cut bacon and fried it up for about 5 minutes, and then added 2 sliced onion. While it softened up, I cut the cabbage into eighths and halved a few red potatoes. I alternated the pieces in a baking dish, topped it with the bacon and onion mixture, and then poured 2 cups of broth over it all. I originally used chicken broth, but had some gorgeous broth that I made with a pork bone the night before. I used that instead- wouldn't you? Once the dish was wrapped tight with foil, it went in the oven for 1 1/2 hours at 375. Let it sit for another 15 while I heated up the leftover corned beef and it was ready.
Before:
Sooooo gooooood..... it could always use more bacon (what dish can't?) but I wanted to keep it a little lighter. The onions really soften up and mix with the cabbage beautifully when you start slicing it up. The broth is just amazing. It gathers the bacon, onion, cabbage flavor and you just want to spoon it up all over everything. In my onion, the potatoes kind of fade away in this dish. You don't need them, other than to make it a one pot side dish. They're good; they just don't shine alongside the rest. This would be a perfect dish for someone on Atkins or who was trying to cut out carbs. Its cheap, easy, healthy, and amazing. Make it. You'll thank me.
http://www.foodnetwork.com/recipes/emeril-lagasse/cabbage-and-potato-bake-recipe/index.html
Sunday, March 18, 2012
Corned Beef Sandwices & Potato Salad
March Madness time!! We have people over every year for March Madness and its always a great time to check out some new recipes. Once in a while this event coincides with St Pattys Day, which gives fun opportunities to decorate- both for us and for those attending. This year I decided to go with the Irish theme and make corned beef for sandwiches. I searched a few recipes and found a version online at AllRecipes.com with 5 stars and over 500 reviews. With that kind of response you have to imagine it would be tasty, right? The recipes calls for a stovetop method and many reviewers used the crockpot to great results. I went back and forth all week about which method I wanted to use. I finally decided on the stovetop for 2 reasons. First, those who used the crockpot loved their results but those who used the stovetop method RAVED about their results. Second, by using the stovetop I could keep the crockpot clean and use it for holding during the party without having to wash in between. I have a really small kitchen and that really counts for something when you're making a lot of different dishes.
I used 2 packages of the standard corned beef that you purchase on sale the week of St Pattys Day. I trimmed the meat and then soaked in water for about 10 minutes to get some of the salty brine out of it. This wasn't in the recipe, but is something I've heard of before and wanted to add to the mix. I drained the water and added only one of the included spice packets, a 1/4 cup of whole peppercorns, and a head of peeled garlic cloves. Topped it with 2 bottles of Yeungling and enough water to cover the meat by about an inch. I brought the mix to a boil and then simmered it, covered, for around 4 hours; turning the pieces every hour and adding water as needed.
While this was going on....
I put together some potato salad. You cannot have an Irish holiday without potatoes. Can't be done. I thought potato salad would pair nicely with the sandwiches and also with the smoked pork shoulder that we had coming out later in the evening. I found another great recipe only, this time on the Food Network's website. It's Ina Garten's recipe and was well reviewed. I like that it included dill, mustard, and vegetables. It also had my main requirement- no eggs. I hate eggs (despise eggs) and I try to find recipes without it rather than leaving it out. I feel like when a recipe is created, the whole thing plays together and those featuring eggs will have its measurements and ingredients wrapped around that inclusion. I want a recipe that suits what I need.
I cut the potatoes into large chunks and boiled them for about 12 minutes, then drained the potatoes. I put the colander into the pot and covered it with a cloth for about 15 minutes. I really like this method- it steams the potatoes to completion so they don't get waterlogged. The dressing includes mayo, dijon and whole grain mustards, dill, salt & pepper. I finished cutting the potatoes into smaller pieces, mixed it with the dressing while they were still warm, and finished it off with celery & red onion. My initial impression was that the salad had too much mustard and I hoped it would be better once it cooled off and the flavors blended.
Back to the corned beef...
After 4 hours and change on the stove, I pulled the pieces of beef out of the liquid and let sit for about 10 minutes. Whatever fat was left on the meat skimmed off effortlessly. I sliced about 2 pieces and was giddy at the texture of the meat. It held together enough to keep in slices but was so tender that I could pull each slice apart with my fingers. As you can imagine, I had to take a taste right then and there and was thrilled with the result. The saltiness had toned down from the pre-soaking and the garlic had such a nice subtle presence in the flavor. Simply outstanding. The rest sliced up beautifully and I put it all in the crockpot to keep warm for sandwiches.
The end result...
It took a while for folks to try the beef. I wanted to shout from the rooftops- it's delicious!! Try it, damn it!! lol. They finally did and agreed. I served the beef alongside some sliced turkey, ham and salami so there were sandwich options for everyone. There was swiss cheese, provolone, dijon & whole grain mustards. and cole slaw with rye and pumpernickel breads. My favorite combination was definitely the seeded rye with dijon mustard and beef. Simple and perfect. I paired it with the potato salad, which had thankfully evened out in flavor and was really tasty.
Tonight, we'll be dining on leftover corned beef with cabbage and potatoes. I will keep on trying new potato salad recipes, just because different meats call for different flavors, but my search for corned beef has concluded. I'll never make it any other way again.
http://allrecipes.com/recipe/slow-cooked-corned-beef-for-sandwiches/Detail.aspx
http://www.foodnetwork.com/recipes/ina-garten/potato-salad-recipe/index.html
Sidebar- I feel like I have to add a comment about the the pork shoulder, since it was mentioned. Shawn smoked a nice sized shoulder with his homemade rub and BBQ sauce and also smoked a tray of my mac & cheese. My man is talented with his smoker and this was no exception. Fall apart tender and completely amazing. There were no leftovers and I now have to figure out what to buy this week to use as a catalyst to eat more BBQ sauce. My mac & cheese was ridiculous and the 2 hours in the smoker gave it so much flavor. We ate well yesterday, that goes without saying....
I used 2 packages of the standard corned beef that you purchase on sale the week of St Pattys Day. I trimmed the meat and then soaked in water for about 10 minutes to get some of the salty brine out of it. This wasn't in the recipe, but is something I've heard of before and wanted to add to the mix. I drained the water and added only one of the included spice packets, a 1/4 cup of whole peppercorns, and a head of peeled garlic cloves. Topped it with 2 bottles of Yeungling and enough water to cover the meat by about an inch. I brought the mix to a boil and then simmered it, covered, for around 4 hours; turning the pieces every hour and adding water as needed.
While this was going on....
I put together some potato salad. You cannot have an Irish holiday without potatoes. Can't be done. I thought potato salad would pair nicely with the sandwiches and also with the smoked pork shoulder that we had coming out later in the evening. I found another great recipe only, this time on the Food Network's website. It's Ina Garten's recipe and was well reviewed. I like that it included dill, mustard, and vegetables. It also had my main requirement- no eggs. I hate eggs (despise eggs) and I try to find recipes without it rather than leaving it out. I feel like when a recipe is created, the whole thing plays together and those featuring eggs will have its measurements and ingredients wrapped around that inclusion. I want a recipe that suits what I need.
I cut the potatoes into large chunks and boiled them for about 12 minutes, then drained the potatoes. I put the colander into the pot and covered it with a cloth for about 15 minutes. I really like this method- it steams the potatoes to completion so they don't get waterlogged. The dressing includes mayo, dijon and whole grain mustards, dill, salt & pepper. I finished cutting the potatoes into smaller pieces, mixed it with the dressing while they were still warm, and finished it off with celery & red onion. My initial impression was that the salad had too much mustard and I hoped it would be better once it cooled off and the flavors blended.
Back to the corned beef...
After 4 hours and change on the stove, I pulled the pieces of beef out of the liquid and let sit for about 10 minutes. Whatever fat was left on the meat skimmed off effortlessly. I sliced about 2 pieces and was giddy at the texture of the meat. It held together enough to keep in slices but was so tender that I could pull each slice apart with my fingers. As you can imagine, I had to take a taste right then and there and was thrilled with the result. The saltiness had toned down from the pre-soaking and the garlic had such a nice subtle presence in the flavor. Simply outstanding. The rest sliced up beautifully and I put it all in the crockpot to keep warm for sandwiches.
The end result...
It took a while for folks to try the beef. I wanted to shout from the rooftops- it's delicious!! Try it, damn it!! lol. They finally did and agreed. I served the beef alongside some sliced turkey, ham and salami so there were sandwich options for everyone. There was swiss cheese, provolone, dijon & whole grain mustards. and cole slaw with rye and pumpernickel breads. My favorite combination was definitely the seeded rye with dijon mustard and beef. Simple and perfect. I paired it with the potato salad, which had thankfully evened out in flavor and was really tasty.
Tonight, we'll be dining on leftover corned beef with cabbage and potatoes. I will keep on trying new potato salad recipes, just because different meats call for different flavors, but my search for corned beef has concluded. I'll never make it any other way again.
http://allrecipes.com/recipe/slow-cooked-corned-beef-for-sandwiches/Detail.aspx
http://www.foodnetwork.com/recipes/ina-garten/potato-salad-recipe/index.html
Sidebar- I feel like I have to add a comment about the the pork shoulder, since it was mentioned. Shawn smoked a nice sized shoulder with his homemade rub and BBQ sauce and also smoked a tray of my mac & cheese. My man is talented with his smoker and this was no exception. Fall apart tender and completely amazing. There were no leftovers and I now have to figure out what to buy this week to use as a catalyst to eat more BBQ sauce. My mac & cheese was ridiculous and the 2 hours in the smoker gave it so much flavor. We ate well yesterday, that goes without saying....
Sunday, February 26, 2012
Mustard-Herb Beef Stew- BHG
Its Oscar night! I love awards shows. I love the red carpet, the dresses and interviews, the lame speeches.... everything about it. I definitely wanted to make a new recipe tonight and thought that something that can be made ahead would be key so that I was free to sit on my couch at 6:30 when the red carpet started getting good. My shopping trip was a little light this week because we're heading to Disney (!) for a week on Saturday. Friday will be a take out night, as it is before every vacation, and we need to try and use up what we have that is perishable over the course of the week to waste as little food as possible. I had some baby potatoes on hand, a few onions, and a bag of baby carrots. I decided a stew would be perfect to use these items up and have something to simmer during the day. I went through my books and binders and narrowed it down to this recipe, which was clipped from an old Better Homes and Gardens magazine. The photo looked tasty, and the process seemed easy. One thing that I've started doing on a regular basis is looking up my clipped recipes online for reviews before I make them. I like getting peoples thoughts and opinions and, more importantly, they often share variations or suggestions to make it a little better. One of these was to add frozen peas, which I did, and to go a little easy on the mustard, which I didn't. We both like mustard so I kept it as suggested.
The set up for this meal took me way less time to do than I thought it would. I combined some flour, chopped fresh Italian parsley, dried thyme, salt and pepper in a bowl with a lid. I then cut an eye round roast into 1 inch pieces and dropped them in the flour, one piece at a time. I put the lid on, shook it up a bit, and then stirred it a bit more to make sure that the pieces were all coated. I used a nonstick dutch oven, so I only used a tablespoon of oil versus the 2 tablespoons that the recipe called for. Once the meat was browned, I added the baby potatoes, baby carrots, and wedges of sweet onion; stirred it for a few minutes, and added tomato paste, spicy brown mustard, beef broth, and a bottle of Yeungling lager. Brought it to a boil, added the frozen peas and a bay leaf and let it simmer, covered, for an hour or so. I wish I could have added the cremini mushrooms that the recipe called for, but I'd be eating the stew myself if I did that.
The recipe says to simmer the dish, covered, for an hour to an hour and a half, or until the meat is tender. Knowing that stews taste better the longer they cook, I let it go for about 2 1/2 hours before serving. My first thought was that the gravy was a touch watery and I let it sit for another 20 minutes off the heat. It didn't thicken much, but it didn't matter. Wow. This dish was amazing. The meat was perfectly tender, the vegetables were perfectly cooked, and the gravy was delicious. I could taste hints of the pepper in the aftertaste, pleasantly, and the other flavors blended well with nothing really standing out over the other. I served it with a loaf of sourdough bread and just couldn't stop dipping my bread in the gravy. The recipe suggests to serve it with crusty bread, but seriously- they need to put it in bold, capital letters. Serve with crusty bread!! It was really, really tasty. I can't wait to try it again for lunch tomorrow. I can imagine that the gravy will thicken and the flavors will blend even more.
Definitely a keeper!
http://www.bhg.com/recipe/stews/mustard-herb-beef-stew/
The set up for this meal took me way less time to do than I thought it would. I combined some flour, chopped fresh Italian parsley, dried thyme, salt and pepper in a bowl with a lid. I then cut an eye round roast into 1 inch pieces and dropped them in the flour, one piece at a time. I put the lid on, shook it up a bit, and then stirred it a bit more to make sure that the pieces were all coated. I used a nonstick dutch oven, so I only used a tablespoon of oil versus the 2 tablespoons that the recipe called for. Once the meat was browned, I added the baby potatoes, baby carrots, and wedges of sweet onion; stirred it for a few minutes, and added tomato paste, spicy brown mustard, beef broth, and a bottle of Yeungling lager. Brought it to a boil, added the frozen peas and a bay leaf and let it simmer, covered, for an hour or so. I wish I could have added the cremini mushrooms that the recipe called for, but I'd be eating the stew myself if I did that.
The recipe says to simmer the dish, covered, for an hour to an hour and a half, or until the meat is tender. Knowing that stews taste better the longer they cook, I let it go for about 2 1/2 hours before serving. My first thought was that the gravy was a touch watery and I let it sit for another 20 minutes off the heat. It didn't thicken much, but it didn't matter. Wow. This dish was amazing. The meat was perfectly tender, the vegetables were perfectly cooked, and the gravy was delicious. I could taste hints of the pepper in the aftertaste, pleasantly, and the other flavors blended well with nothing really standing out over the other. I served it with a loaf of sourdough bread and just couldn't stop dipping my bread in the gravy. The recipe suggests to serve it with crusty bread, but seriously- they need to put it in bold, capital letters. Serve with crusty bread!! It was really, really tasty. I can't wait to try it again for lunch tomorrow. I can imagine that the gravy will thicken and the flavors will blend even more.
Definitely a keeper!
http://www.bhg.com/recipe/stews/mustard-herb-beef-stew/
Friday, February 17, 2012
Grandma Edna's Cajun Pork Recipe- Taste of Home
Let me start by saying that I have absolutely no idea who "Grandma Edna" is. I had a brief subscription to Taste of Home magazine before I decided that the number of recipes that I was clipping wasn't high enough for me to be a subscriber. This one made it to the file, though, and has been there for quite a while as a potential dish for us. I had a pork tenderloin in the freezer and decided to thaw it out for dinner this week. This recipe seemed really tasty and I like the crock pot feature. The original idea was to make it Sunday night for dinner on Monday but it was still a solid rock! Note to self: 2lb pork loin takes 2 days to thaw.... On Monday night we made due with sandwiches and I put together the recipe for dinner the next night. It was fairly simple. I started by sauteeing chopped celery, peppers, and onion until soft and then added the spices and a touch of hot sauce. At this point I forgot to add salt & pepper- more on that later. I sliced the tenderloin in 1 inch slits that went almost to the bottom of the roast, but not quite. Stuffed the vegetable mixture into the slits and put the rest on top. It looked quite beautiful, actually, and I wish that I had taken a photo at that point. One of the 1700 things that I love about my crockpot is that it has a removable crock. This way, I can put the dish in the fridge with the lid and then transfer it to the base in the morning before I head to work.
Most crockpot recipes call for 6-8 hours, but you can cook things longer without issue. Its in the crock at such a low temp that there's little danger of overcooking. I usually end up with my dinner cooking for about 12 hours because of my work schedule. The roast was moist and fork tender, but just on the verge of being overdone. There was an icky layer of fat around the bottom of the crock, but it came off quite easily. I threw it away and figured it made my dish just that more healthy! I followed the recipe for the suggested side dish and sliced 2 white potatoes and 1 sweet potato lengthwise into wedges, tossed with with oil, salt & pepper, and then baked them for 20 minutes at 450. I flipped them and coated them with a mixture of chopped garlic and parmesan cheese, and baked them for another 20 minutes.
Just before it was ready, I poured the juices from the roast into a sauce pan and added a slurry. A slurry is a mixture of equal parts of corn starch and cold water that is combined and added to juices to thicken them up into a sauce. Cornstarch adds a smoother quality to gravy that you would find with flour- similar to the texture of chinese food sauces. You boil it, then quickly bring the temp to low while whisking the sauce. The gravy thickened up pretty quick, too quick, so I added a little chicken broth the thin it out.
Once it was all finished, I sliced up the pork, topped with the gravy, and paired it with the potatoes. It was not a pretty meal. Very messy and brown. The tastes were good, but not great. My earlier missed step of omitting the salt and pepper really showed later on. I did add it to the final product, and the gravy, but I could tell that it affected the overall flavor of the meat. I'm not even a big salt person, but it was needed. The potatoes were just okay; they were cooked, but some were burned and others were mushy. I think a different temp would be better as would thinner potatoes. In my defense, Shawn enjoyed the meal more than I did. I also have a cold, still, so it could have affected my mood and tastes. Its always tough to be honest on the blog when things aren't really that great but this just wasn't all that great to me.
HOWEVER, 2 days later I chopped up the leftover pork (that still was stuffed with the veggies) and used it with some chopped veggies and low sodium Zatarain's Jambalaya mix. I swear by this stuff- its the best way to get rid of leftover meat and veggies. Its easy, flavorful, and always delicious. Plus, it costs less than $2. The pork really rocked in the jambalaya and when I paired it with the frozen biscuits (which thawed beautifully) it was a fantastic meal.
Grandma Edna's Cajun Roast Pork- Taste of Home; Decmber/ January 2011
http://www.tasteofhome.com/Recipes/Grandma-Edna-s-Cajun-Pork
Two Tone Potato Wedges- Taste of Home; December/ January 2011
http://www.tasteofhome.com/recipes/Two-Tone-Potato-Wedges
Most crockpot recipes call for 6-8 hours, but you can cook things longer without issue. Its in the crock at such a low temp that there's little danger of overcooking. I usually end up with my dinner cooking for about 12 hours because of my work schedule. The roast was moist and fork tender, but just on the verge of being overdone. There was an icky layer of fat around the bottom of the crock, but it came off quite easily. I threw it away and figured it made my dish just that more healthy! I followed the recipe for the suggested side dish and sliced 2 white potatoes and 1 sweet potato lengthwise into wedges, tossed with with oil, salt & pepper, and then baked them for 20 minutes at 450. I flipped them and coated them with a mixture of chopped garlic and parmesan cheese, and baked them for another 20 minutes.
Just before it was ready, I poured the juices from the roast into a sauce pan and added a slurry. A slurry is a mixture of equal parts of corn starch and cold water that is combined and added to juices to thicken them up into a sauce. Cornstarch adds a smoother quality to gravy that you would find with flour- similar to the texture of chinese food sauces. You boil it, then quickly bring the temp to low while whisking the sauce. The gravy thickened up pretty quick, too quick, so I added a little chicken broth the thin it out.
Once it was all finished, I sliced up the pork, topped with the gravy, and paired it with the potatoes. It was not a pretty meal. Very messy and brown. The tastes were good, but not great. My earlier missed step of omitting the salt and pepper really showed later on. I did add it to the final product, and the gravy, but I could tell that it affected the overall flavor of the meat. I'm not even a big salt person, but it was needed. The potatoes were just okay; they were cooked, but some were burned and others were mushy. I think a different temp would be better as would thinner potatoes. In my defense, Shawn enjoyed the meal more than I did. I also have a cold, still, so it could have affected my mood and tastes. Its always tough to be honest on the blog when things aren't really that great but this just wasn't all that great to me.
HOWEVER, 2 days later I chopped up the leftover pork (that still was stuffed with the veggies) and used it with some chopped veggies and low sodium Zatarain's Jambalaya mix. I swear by this stuff- its the best way to get rid of leftover meat and veggies. Its easy, flavorful, and always delicious. Plus, it costs less than $2. The pork really rocked in the jambalaya and when I paired it with the frozen biscuits (which thawed beautifully) it was a fantastic meal.
Grandma Edna's Cajun Roast Pork- Taste of Home; Decmber/ January 2011
http://www.tasteofhome.com/Recipes/Grandma-Edna-s-Cajun-Pork
Two Tone Potato Wedges- Taste of Home; December/ January 2011
http://www.tasteofhome.com/recipes/Two-Tone-Potato-Wedges
Sunday, February 12, 2012
Invite Me Back Muffins- 100 Recipes Every Woman Should Know
One of my favorite places to get cookbooks is at Amazon.com. The bookstore is always the best place, because I can browse through and see how many recipes I may actually make, but Amazon suggests new ones for me and I can check out reviews to see how other people liked them. This cookbook came across my radar in a magazine article. The full title of the book is "100 Recipes Every Woman Should Know; Engagement Chicken and 99 Other Fabulous Dishes to Get You Everything You Want in Life". It was put together through Glamour magazine based on a roast chicken recipe that was rumored to entice a man's proposal. Ridiculous? Yes, completely, but the book has a whole chapter about it with stories from readers over the years whom this worked for. For the record, I haven't made the recipe yet but it does look pretty tasty. What I love about the book is the fun titles of each recipe; like "Who Calls a Meeting at 5pm Stir Fry" and "Bikini Season Baked Salmon". I had some blueberries on hand, so I chose the bawdy "Invite Me Back Muffins" as my muffin recipe of choice. It had items that I already had on hand and it also featured a crumble topping, which I love on my muffins!!
I ran the idea by John yesterday and he wanted to make muffins with me for breakfast. He can be a tough nut to cook with sometimes. He's only 3 1/2 so he gets distracted and wants to eat right away. Sometimes he can be adorable; sometimes I can't believe I thought cooking together would be a fun idea. I decided to make it easy on both of us and prepped as much as possible the night before. Originally I was going to make a half recipe, but messed up on my recipe conversions early on and had to go back and just make the full one instead of starting over. I combined 2 cups of flour with baking soda and salt. Covered it, and set aside for the next morning. Then I combined a 1/3 cup of flour with 1/2 cup of sugar and some cinnamon. Covered and set aside. The next morning, John was excited to make muffins! The first thing we did was melt a 1/4 cup of butter and slowly combined it with the flour/sugar/cinnamon combo. Once it was all combined, I put it in the freezer. We measured out some sugar and mixed with a stick of unsalted butter that I had left out overnight to soften. I took out the hand mixer, which he thought was the coolest thing ever. He held it with me and helped turn the bowl as we creamed the butter and sugar together. He then poured in the flour mixutre and milk in alternating batches while I kept on mixing. He turned to me at one point while we were doing this, kissed my cheek, and said "I like making muffins with you, Mommy". Sigh.....this was definitely one of those adorable times that I was happy to have him there! When it was finished, we folded in the rinsed blueberries and got ready to bake!
I preheated the oven to 450 and got out the muffin tin. Being that I just about never make muffins, I only have one tin that cooks 6 so we had 2 batches in our future. We put liners in the tins (I had elmo ones on hand from forever ago) and spooned in the batter. We took the crumble topping out of the freezer and sprinked it onto the batter. This was John's favorite part; he kept sneaking bites of the topping while we sprinkled it on the muffins. We put them in the oven for 5 minutes and then turned the oven down to 375. The recipe called to cook the muffins for about 20 minutes or until they were springy to the touch. It took about 22 minutes and they were ready! I put the tin on a baking rack for 10 minutes, then took the muffins out and put together the next batch myself. John had completely lost interest at this point. Once they were ready, he perked up and did a little dance which was pretty hilarious. His "muffin dance"! They were fantastic! Another baking success. The blueberries weren't too tart, the batter wasn't too sweet or too springy (my personal complaints about many muffins) and the crumble topping was so delicious. I yielded 11 muffins; we each ate one and I plan on bringing leftovers to work to take away the temptation of more muffins. Next time I'll try a healthier muffin variety, but I love that my baking skills are slowly improving.
Invite Me Back Muffins
Crumble Topping (optional)
1/2 cup sugar
1/3 cup all-purpose flour
1 1/2 tsp ground cinnamon
1/4 cup butter, melted
Muffins
2 cups all-purpose flour
2 tsp baking powder
1/2 tsp salt
1 stick unsalted butter (1/2 cup), softened
1 cup sugar
2 eggs
2/3 cup milk
2 cups fresh or frozen blueberries (if using frozen, do not defrost them first, but toss them in a few tsps of flour before stirring them into the mix in step 3)
Preheat the oven to 450 degrees. Spray a 12 cup muffin tin with cooking spray or line the cups with paper or foil liners; you can also use eight 5-oz ramekins, spritzed with cook spray, instead.
Make the crumble topping: In a medium bowl, using your fingers, mix all of the crumble ingredients until small clumps form. Put the mixture in the freezer to chill and firm up while you work on the batter.
Make the muffins: In a medium bowl, combine the flour, baking powder, and salt. In a large bowl, with a mixer on high speed, beat the butter and sugar until creamy. Add the eggs one at a time and beat on medium speed between additions until smooth. Add the flour mixture in 2 batch, alternating with the milk, beating on low speed between additions until just combined. Fold in the blueberries.
Spoon the batter into the prepared cups, filling all the way to the top. Sprinkle with the crumble topping (if using). Bake for 5 minutes. Reduce the oven temperature to 375 and bake for about 20 minutes longer (or more if in ramekins), until the muffins spring back when lightly touched with a finger. Set the pan on a rack and let cool for 15 minutes. Carefully remove the muffins from the pan, running the flat side of a knife gently around their sides to loosen them, if necessary.
Recipe from 100 Recipes Every Woman Should Know by Cindi Leive and the Editors of Glamour
I ran the idea by John yesterday and he wanted to make muffins with me for breakfast. He can be a tough nut to cook with sometimes. He's only 3 1/2 so he gets distracted and wants to eat right away. Sometimes he can be adorable; sometimes I can't believe I thought cooking together would be a fun idea. I decided to make it easy on both of us and prepped as much as possible the night before. Originally I was going to make a half recipe, but messed up on my recipe conversions early on and had to go back and just make the full one instead of starting over. I combined 2 cups of flour with baking soda and salt. Covered it, and set aside for the next morning. Then I combined a 1/3 cup of flour with 1/2 cup of sugar and some cinnamon. Covered and set aside. The next morning, John was excited to make muffins! The first thing we did was melt a 1/4 cup of butter and slowly combined it with the flour/sugar/cinnamon combo. Once it was all combined, I put it in the freezer. We measured out some sugar and mixed with a stick of unsalted butter that I had left out overnight to soften. I took out the hand mixer, which he thought was the coolest thing ever. He held it with me and helped turn the bowl as we creamed the butter and sugar together. He then poured in the flour mixutre and milk in alternating batches while I kept on mixing. He turned to me at one point while we were doing this, kissed my cheek, and said "I like making muffins with you, Mommy". Sigh.....this was definitely one of those adorable times that I was happy to have him there! When it was finished, we folded in the rinsed blueberries and got ready to bake!
I preheated the oven to 450 and got out the muffin tin. Being that I just about never make muffins, I only have one tin that cooks 6 so we had 2 batches in our future. We put liners in the tins (I had elmo ones on hand from forever ago) and spooned in the batter. We took the crumble topping out of the freezer and sprinked it onto the batter. This was John's favorite part; he kept sneaking bites of the topping while we sprinkled it on the muffins. We put them in the oven for 5 minutes and then turned the oven down to 375. The recipe called to cook the muffins for about 20 minutes or until they were springy to the touch. It took about 22 minutes and they were ready! I put the tin on a baking rack for 10 minutes, then took the muffins out and put together the next batch myself. John had completely lost interest at this point. Once they were ready, he perked up and did a little dance which was pretty hilarious. His "muffin dance"! They were fantastic! Another baking success. The blueberries weren't too tart, the batter wasn't too sweet or too springy (my personal complaints about many muffins) and the crumble topping was so delicious. I yielded 11 muffins; we each ate one and I plan on bringing leftovers to work to take away the temptation of more muffins. Next time I'll try a healthier muffin variety, but I love that my baking skills are slowly improving.
Crumble Topping (optional)
1/2 cup sugar
1/3 cup all-purpose flour
1 1/2 tsp ground cinnamon
1/4 cup butter, melted
Muffins
2 cups all-purpose flour
2 tsp baking powder
1/2 tsp salt
1 stick unsalted butter (1/2 cup), softened
1 cup sugar
2 eggs
2/3 cup milk
2 cups fresh or frozen blueberries (if using frozen, do not defrost them first, but toss them in a few tsps of flour before stirring them into the mix in step 3)
Preheat the oven to 450 degrees. Spray a 12 cup muffin tin with cooking spray or line the cups with paper or foil liners; you can also use eight 5-oz ramekins, spritzed with cook spray, instead.
Make the crumble topping: In a medium bowl, using your fingers, mix all of the crumble ingredients until small clumps form. Put the mixture in the freezer to chill and firm up while you work on the batter.
Make the muffins: In a medium bowl, combine the flour, baking powder, and salt. In a large bowl, with a mixer on high speed, beat the butter and sugar until creamy. Add the eggs one at a time and beat on medium speed between additions until smooth. Add the flour mixture in 2 batch, alternating with the milk, beating on low speed between additions until just combined. Fold in the blueberries.
Spoon the batter into the prepared cups, filling all the way to the top. Sprinkle with the crumble topping (if using). Bake for 5 minutes. Reduce the oven temperature to 375 and bake for about 20 minutes longer (or more if in ramekins), until the muffins spring back when lightly touched with a finger. Set the pan on a rack and let cool for 15 minutes. Carefully remove the muffins from the pan, running the flat side of a knife gently around their sides to loosen them, if necessary.
Recipe from 100 Recipes Every Woman Should Know by Cindi Leive and the Editors of Glamour
Subscribe to:
Posts (Atom)
