Ok today is a day of firsts.
First for the year - woke up at 4:30 AM on purpose.
First for my life - I attended a Camp Gladiator class (see above - ugh).
First for my life - I've just applied to teach a cooking class for my town during the next Recreational catalog offering for Fall!
First for way too long - adding a blog entry :( I feel like I've lost so much momentum due to corporate travel and just life.
My son is on two indoor soccer teams which eat up two nights for practices and a lot of time on Saturdays. Household chores, cooking and just being eat up most of the rest. My dear friend who I walked ALOT of miles with just moved to Ohio recently and my workouts went with her and I'm ashamed about that. Its time to straighten up and fly right, as a friend of mine once said.
So that said - COOKING CLASS!!! "Cooking Remedies from The Remedy Cook!" Woot f**king Hoo!! Sorry - I'm excited and they haven't even officially excepted it yet. But they do not have anything like that being offered so I have a good chance. I expect all my homies to sign up if they except me!
And I get to practice at home on July 29th when I host a Pampered Chef party BBQ style. Yes its a hostess party and yes its multilevel marketing but its COOKING and FOOD and DRINKS and no one cares if you buy anything or not. Well *I* certainly don't. If you didn't get an invite and want one, please post a comment!
More to come on the class!! And I promise to post a recipe - soon.
Monday, July 9, 2012
Monday, January 16, 2012
A side dish to go with my leftover Tamales...
So I haven't posted about my tamale making experience yet or my first dutch oven experience. I had to travel two weeks out of the month of December, one being right before Christmas and I've been busy with other stuff but my mind is always on food and this place here that I never get to visit when I want to. Sundays I try to make something easy and each time I find myself saying "Yeah, I should kick it up by doing this." Then I say, "nah."
So last night I take the last of my leftover Tamales and need to figure out a side dish. This is what I came up with. It will take you longer to read the post then to assemble.
Preheat oven to 400 degrees.
Pie Pan
Can of Fat Free refried beans
Can of black beans, rinsed and drained.
2 Roma tomatoes - diced
1/4 cup of salsa
1 cup of shredded mozzarella cheese, can be reduced fat but fat free doesn't melt well.
2 cups of shredded cheddar cheese - Regular or reduced fat.
salt and pepper to taste
Scallion or spring onion for garnish.
Spray the bottom and sides of pie pan
Spread re-fried beans on to bottom of pie pan
Spread rinsed and drained beans on top.
Bake in 400 degree oven for 15 minutes to warm through.
Mix diced tomatoes with salsa salt and pepper.
Spread over beans and place in oven for another 10 minutes.
Reduce heat to 350
Top with cheese.
Return to oven until cheese is melted through but not browned
Top with chopped scallion or green onion to taste or preferences.
I put a spatula of this next to my tamales - yum.
So last night I take the last of my leftover Tamales and need to figure out a side dish. This is what I came up with. It will take you longer to read the post then to assemble.
Preheat oven to 400 degrees.
Pie Pan
Can of Fat Free refried beans
Can of black beans, rinsed and drained.
2 Roma tomatoes - diced
1/4 cup of salsa
1 cup of shredded mozzarella cheese, can be reduced fat but fat free doesn't melt well.
2 cups of shredded cheddar cheese - Regular or reduced fat.
salt and pepper to taste
Scallion or spring onion for garnish.
Spray the bottom and sides of pie pan
Spread re-fried beans on to bottom of pie pan
Spread rinsed and drained beans on top.
Bake in 400 degree oven for 15 minutes to warm through.
Mix diced tomatoes with salsa salt and pepper.
Spread over beans and place in oven for another 10 minutes.
Reduce heat to 350
Top with cheese.
Return to oven until cheese is melted through but not browned
Top with chopped scallion or green onion to taste or preferences.
I put a spatula of this next to my tamales - yum.
Tuesday, December 27, 2011
Wishlist - revisited
So its post holidays and its a great time to revisit my wishlist which was previously posted here I received a Williams Sonoma gift card so I plan to take my list and decide what to get!
Chef's knife
Immersion Blender
Lodge Dutch Oven - 8 qt (not enamel coated) Thanks to my MIL!
Large Cast Iron skillet preseasoned I have one, I just need to season it!
New non stick cookie sheets Kroger had baker's secret for half price!
Pizza stone
Pasta attachment for my mixer which i doubt exists so a pasta maker?
Electric skillet (big and rectangular)
Tons and spatula
Wok
MANDOLIN!
Chef's knife
Immersion Blender
Pizza stone
Pasta attachment for my mixer which i doubt exists so a pasta maker?
Electric skillet (big and rectangular)
Tons and spatula
Wok
MANDOLIN!
Monday, November 28, 2011
Gingerbread Cake with Lemon Glaze
Gingerbread Cake with Lemon Glaze
1/2 cup vegetable oil
1/2 cup of unsweetened applesauce
1 cup sugar
1 cup unsulphured molasses
2 large eggs, at room temperature, lightly beaten with a fork
3 cups unbleached all-purpose flour
1 tablespoon ground ginger
2 teaspoons ground cinnamon
1 teaspoon fine salt
1/4 teaspoon ground nutmeg
1 cup of Guinness stout
1 tablespoon baking soda
Simple Lemon Glaze
1 cup powdered sugar (sifted)
2 TBSP lemon juice
1. Lightly butter a 9 x 13 cake pan or bundt pan. You can also line the bottom with a piece of parchment paper. Preheat the oven to 325 degrees F.
2. In a large bowl, whisk together the oil, sugar, molasses, and crystallized ginger. Add the lightly beaten eggs and whisk until smooth.
3. In another large bowl, whisk together the flour, ground ginger, cinnamon, salt, and nutmeg. Whisk the molasses mixture into the flour mixture until evenly combined.
4. In a small saucepan bring the Guinness to a light boil. Remove from the heat and stir in the baking soda. Whisk the hot water slowly and gradually into the batter until just combined. Transfer the batter into the prepared pan. Bake until a toothpick inserted into the center comes out clean, about 45 minutes for 9 x 13 or 55 minutes for bundt pan. Cool the cake in the pan on a rack.
5. Meanwhile, whisk together powdered sugar and lemon juice in a small bowl (adding a dash of water if glaze is too thick).
6.. Once cooled, spread glaze evenly over the top of the cake. The glaze might seem runny at first but should harden after a few minutes.
1/2 cup vegetable oil
1/2 cup of unsweetened applesauce
1 cup sugar
1 cup unsulphured molasses
2 large eggs, at room temperature, lightly beaten with a fork
3 cups unbleached all-purpose flour
1 tablespoon ground ginger
2 teaspoons ground cinnamon
1 teaspoon fine salt
1/4 teaspoon ground nutmeg
1 cup of Guinness stout
1 tablespoon baking soda
Simple Lemon Glaze
1 cup powdered sugar (sifted)
2 TBSP lemon juice
1. Lightly butter a 9 x 13 cake pan or bundt pan. You can also line the bottom with a piece of parchment paper. Preheat the oven to 325 degrees F.
2. In a large bowl, whisk together the oil, sugar, molasses, and crystallized ginger. Add the lightly beaten eggs and whisk until smooth.
3. In another large bowl, whisk together the flour, ground ginger, cinnamon, salt, and nutmeg. Whisk the molasses mixture into the flour mixture until evenly combined.
4. In a small saucepan bring the Guinness to a light boil. Remove from the heat and stir in the baking soda. Whisk the hot water slowly and gradually into the batter until just combined. Transfer the batter into the prepared pan. Bake until a toothpick inserted into the center comes out clean, about 45 minutes for 9 x 13 or 55 minutes for bundt pan. Cool the cake in the pan on a rack.
5. Meanwhile, whisk together powdered sugar and lemon juice in a small bowl (adding a dash of water if glaze is too thick).
6.. Once cooled, spread glaze evenly over the top of the cake. The glaze might seem runny at first but should harden after a few minutes.
Tuesday, November 22, 2011
Mexican Lasagna and Organizing on my Staycation
I am using my week very wisely, taking advantage of having both kids in school for 3 of the 9 days. I cleaned and organized my refrigerator. I did not post of picture of that because it really wouldn't do it justice without a "before". I cleaned and organized my pantry.
My nicely organized Pantry. Allowing for more efficient meal plans.
We have also instituted a weekly meal planning calendar that has an included shopping list by store area. We have incorporated the kids in selecting a meal one night of the week, as well as dad. Mom fills in the blanks. I take that and sit online, printing what coupons I can and head to the store. This week, I saved $50.00 in coupons and Kroger savings.
In part of the organizing and planning I realized I needed to use up some of the items I had in the freezer, pantry and fridge. What I ended up with was a mexican lasagna. Be patient with me - I didn't write down an exact recipe but its close enough. I'll get more diligent, I promise.
Non stick spray
1 TBS olive oil
1 medium onion - diced
8 button mushrooms - chopped
1 lb lean ground turkey
Homemade Taco Seasoning
1 can of vegetarian or fat free refried beans
1/2 container of Weight Watchers whipped cream cheese
9 corn tortillas
1 12 or 16 oz can of sliced stewed tomatoes - drained
Saute' onions until they are translucent in the olive oil with a little dash of salt.
add mushrooms and saute for 3 minutes.
Add turkey mixture with taco seasoning and turn until well broken and fully done over medium heat.
Reduce heat once the turkey is fully cooked. ( I did not drain )
Spray the inside of the casserole dish with the non stick spray
Layer bottom of the dish with three tortillas, covering as much ground as you can.
On top of the tortillas, spread about 1/3 of the can of beans all over.
Add a large spoonful of the turkey mixture.
Add 3 teaspoons of cream cheese mixture, placing them in an evenly spaced triangle points.
Add 3-4 of the tomato slices.
Repeat this two more times.
At the end, you should see cream cheese and the final tomatoes over the meat mixture.
Bake at 375 for 25-30 minutes until the center is well warmed.
At the end, Sprinkle lightly with finely grated 2% cheese - flavor of your choice.
I didn't have any so I cut up one of the kids cheese sticks and sprinkled them on the top.
Replace in oven for another 5-10 minutes being sure not to burn the top.
Let sit for 10 minutes to allow for easier slicing. We got 8-9 servings and everyone loved.
Enjoy!
My nicely organized Pantry. Allowing for more efficient meal plans.
We have also instituted a weekly meal planning calendar that has an included shopping list by store area. We have incorporated the kids in selecting a meal one night of the week, as well as dad. Mom fills in the blanks. I take that and sit online, printing what coupons I can and head to the store. This week, I saved $50.00 in coupons and Kroger savings.
In part of the organizing and planning I realized I needed to use up some of the items I had in the freezer, pantry and fridge. What I ended up with was a mexican lasagna. Be patient with me - I didn't write down an exact recipe but its close enough. I'll get more diligent, I promise.
Non stick spray
1 TBS olive oil
1 medium onion - diced
8 button mushrooms - chopped
1 lb lean ground turkey
Homemade Taco Seasoning
1 can of vegetarian or fat free refried beans
1/2 container of Weight Watchers whipped cream cheese
9 corn tortillas
1 12 or 16 oz can of sliced stewed tomatoes - drained
Saute' onions until they are translucent in the olive oil with a little dash of salt.
add mushrooms and saute for 3 minutes.
Add turkey mixture with taco seasoning and turn until well broken and fully done over medium heat.
Reduce heat once the turkey is fully cooked. ( I did not drain )
Spray the inside of the casserole dish with the non stick spray
Layer bottom of the dish with three tortillas, covering as much ground as you can.
On top of the tortillas, spread about 1/3 of the can of beans all over.
Add a large spoonful of the turkey mixture.
Add 3 teaspoons of cream cheese mixture, placing them in an evenly spaced triangle points.
Add 3-4 of the tomato slices.
Repeat this two more times.
At the end, you should see cream cheese and the final tomatoes over the meat mixture.
Bake at 375 for 25-30 minutes until the center is well warmed.
At the end, Sprinkle lightly with finely grated 2% cheese - flavor of your choice.
I didn't have any so I cut up one of the kids cheese sticks and sprinkled them on the top.
Replace in oven for another 5-10 minutes being sure not to burn the top.
Let sit for 10 minutes to allow for easier slicing. We got 8-9 servings and everyone loved.
Enjoy!
My Thanksgiving Menu
This Thanksgiving, we will be hosting the festivities. Its my favorite holiday. After much decision making, here is the menu:
Anne Burrell's Brined Herb- Crusted Turkey with Apple Cider Gravy recipe found here. I have not ever brined a turkey before but I understand, what you brine, you never go back.
Makeover Spinach Gratin from Gina @ Skinnytaste I'm trying to cut carbs and this looks very appetizing to me.
Other contributions will be a sweet potato casserole and a sauerkraut casserole from my mother in law for which recipes I can include later. Also fruit salad and some pies to boot!
I hope everyone has a wonderful Thanksgiving. I hope to be posting more often.
Anne Burrell's Brined Herb- Crusted Turkey with Apple Cider Gravy recipe found here. I have not ever brined a turkey before but I understand, what you brine, you never go back.
Makeover Spinach Gratin from Gina @ Skinnytaste I'm trying to cut carbs and this looks very appetizing to me.
Other contributions will be a sweet potato casserole and a sauerkraut casserole from my mother in law for which recipes I can include later. Also fruit salad and some pies to boot!
I hope everyone has a wonderful Thanksgiving. I hope to be posting more often.
Saturday, September 24, 2011
Tuna Pasta Salad
I wanted something that was kind of an all in one that I could grab and go. I added the avocado for creaminess and added nutritional boost. If you have a little sour cream, a dollop of that would add a nice texture also. Be creative :)
3/4 cup light canola mayonnaise
1 tsp. dill weed
1/2 tsp. pepper
1/4 tsp. salt
2 cups pasta shells, cooked and drained. Whole wheat if you prefer will work. Just don't cook as long as they tend to get mushy.
1/2 small avocado smooshed with 1/2 tsp of lemon juice
1 green bell pepper, seeded and chopped.
2 carrots, chopped
2 stalks celery, sliced
1 can (5 oz.) white tuna in water, drained, flaked
Mix smooshed avocado with a small portion of the dressing and beat with a whisk until blended.
Combine avocado mixture with the remaining dressing, dill weed and pepper in large bowl.
ADD remaining ingredients; mix lightly.
REFRIGERATE several hours or until chilled.
3/4 cup light canola mayonnaise
1 tsp. dill weed
1/2 tsp. pepper
1/4 tsp. salt
2 cups pasta shells, cooked and drained. Whole wheat if you prefer will work. Just don't cook as long as they tend to get mushy.
1/2 small avocado smooshed with 1/2 tsp of lemon juice
1 green bell pepper, seeded and chopped.
2 carrots, chopped
2 stalks celery, sliced
1 can (5 oz.) white tuna in water, drained, flaked
Mix smooshed avocado with a small portion of the dressing and beat with a whisk until blended.
Combine avocado mixture with the remaining dressing, dill weed and pepper in large bowl.
ADD remaining ingredients; mix lightly.
REFRIGERATE several hours or until chilled.
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