This is an approximate list of what most cooks should have on hand every day. It’s a basic, well-stocked pantry list. I’ve adapted this list from Rachel Ray’s list. I really hate to say it, but her kitchen sounds a lot like mine.
In the Spice Rack
. coarse salt
. coarse black pepper or peppercorns to grind
. chili powder
. ground cumin
. garlic powder
. paprika
. whole nutmeg or powdered
. curry paste or powder
. ground coriander
. bay leaves
. red pepper flakes
. dried rosemary
. dried oregano
. dried thyme
. Italian seasoning
. ground cinnamon
. ground allspice
. cayenne pepper
In the Fridge
. milk
. heavy cream or half-and-half
. sour cream
. unsalted butter
. eggs
. Parmigiano- Reggiano
. cheddar cheese, shredded
. bacon
. hot sauce
. Dijon mustard
. regular yellow mustard
. flat-leaf parsley
. celery
. carrots
. lettuce, your preference
. tomato
. green onions
. mayonnaise
. ketchup
. salad dressing, Italian
. soy sauce
In the Freezer
. frozen peas
. frozen corn
. frozen chopped spinach
. plain and Italian bread crumbs
. meats, depending on budget and use
Somewhere in the Kitchen
. Idaho potatoes
. small red, baby Yukon Gold, or small white boiling potatoes
. sweet potatoes
. lemons
. limes
. Spanish or yellow onions
. shallots
. peanut butter, chunky or smooth
. garlic
In the Wine Rack
. white wine
. red wine
. dry sherry
In the Cupboard
. chicken stock
. beef stock
. diced tomatoes (regular and petite-diced)
. crushed tomatoes
. tomato paste
. tomato sauce
. chipotle chilies in adobo or dry chipotle powder
. canned vegetables
. black beans
. chickpeas/garbanzo beans
. cannellini beans
. long-cut pastas such as spaghetti, linguine, vermicelli, angel hair, and fettuccine
. short-cut pastas such as penne, ditalini, gemelli, and cavatappi
. vegetable oil
. balsamic vinegar
. red wine vinegar
. white rice
. all-purpose flour
. white sugar
. brown sugar
. powdered sugar
. tuna in water
. Worcestershire sauce
. cider, white wine and/or rice vinegar
. honey
. Extra Virgin Olive Oil (whatever the bargain is)
. baking powder
. baking soda
. boxed cake and brownie mixes. chocolate chips
Friday, April 28, 2006
Alias!
Alias is my favorite show. I just fell in love with the idea of a female spy who kicked all sorts of ass. It didn’t hurt that the creator of the series was also behind one of my other favorite shows, Felicity. Alias is basically “What would happen if Felicity was a spy?”
It’s been love at first sight. Love for Jennifer Garner, Michael Vartan, Victor Garber, Greg Grunberg, Carl Lumbly, and of course, Kevin Weisman as Marshall. Plus there’s also the super-hot Lena Olin as Sydney’s mom, Merrin Dungey as Francie and Faux-France, the scrumptious David Anders as Sark, Ron Rifkin as the fantastically eeeeevil Sloane, and the yummy Bradley Cooper as Will. Oh, can’t forget fab Gina Torres as Ana Espinoza!
So Alias is back for it’s final episodes. After a disastrous Season 3 that most fans would like to forget and a character that most would like to forget even exists (Lauren who?), the show had struggled to find its place again. But this last season has brought everything full circle.
Yeah, there’s a new organization, Prophet 5 and new baddies and all that, but the Endgame is still the same: something to do with Rambaldi and the Chosen One. Plus I think Prophet 5 was the overarching villain all along and people just didn’t know that. Either way, it works. Alias is harkening back to its Season One roots and all I can say is it’s about time!
I mean this last episode? With Jack’s comments about keeping the knives away from young Bristow women? Priceless. The CIA babysitters? Hilarious. That’s totally the kind of people that Jack would send. And the Will and Sydney interaction- how I missed that. “Sydney, my head is beeping!” “Didn’t you hear what he said? I have a bomb in my head?!” And Ana! Ana! Ana as Sydney! This is the total Rambaldi out they need. So excellent.
Alias is back baby!
It’s been love at first sight. Love for Jennifer Garner, Michael Vartan, Victor Garber, Greg Grunberg, Carl Lumbly, and of course, Kevin Weisman as Marshall. Plus there’s also the super-hot Lena Olin as Sydney’s mom, Merrin Dungey as Francie and Faux-France, the scrumptious David Anders as Sark, Ron Rifkin as the fantastically eeeeevil Sloane, and the yummy Bradley Cooper as Will. Oh, can’t forget fab Gina Torres as Ana Espinoza!
So Alias is back for it’s final episodes. After a disastrous Season 3 that most fans would like to forget and a character that most would like to forget even exists (Lauren who?), the show had struggled to find its place again. But this last season has brought everything full circle.
Yeah, there’s a new organization, Prophet 5 and new baddies and all that, but the Endgame is still the same: something to do with Rambaldi and the Chosen One. Plus I think Prophet 5 was the overarching villain all along and people just didn’t know that. Either way, it works. Alias is harkening back to its Season One roots and all I can say is it’s about time!
I mean this last episode? With Jack’s comments about keeping the knives away from young Bristow women? Priceless. The CIA babysitters? Hilarious. That’s totally the kind of people that Jack would send. And the Will and Sydney interaction- how I missed that. “Sydney, my head is beeping!” “Didn’t you hear what he said? I have a bomb in my head?!” And Ana! Ana! Ana as Sydney! This is the total Rambaldi out they need. So excellent.
Alias is back baby!
Thursday, April 27, 2006
Strawberries!
Here in Texas, we’re already seeing lots of good, fresh strawberries. I love sweet strawberries. I’m not the biggest fruit fan so whenever I find something I like, I latch on. (Seriously, I try not to be picky but there’s so much I don’t like. I hate it because I know I’m missing out on all this good stuff but my taste buds don’t seem to agree.)
So here’s an easy, light treat for a spring/summer dessert.
Angel Food Cake with Strawberries
1 Angel Food cake, either store bought or you can make one. (Frankly, store bought is just as good.)
1 pint strawberries, hulled and sliced
2 T sugar
Whipped topping- real or the fake variety
Take the sliced berries and place in a bowl. Top with the sugar and mix. Let sit for a few hours or overnight. This will let some of the juices out and the berries will get even sweeter.
Take the angel food cake and carefully slice off the top, about 2 inches, keeping the circular shape intact. (It’s a horizontal cut.) You will need this later.
Hollow out the rest of the cake, leaving enough cake to absorb the berry juice. (It’s sort of a tunnel.) Place ¾ of the berries in the hollowed out cake and place the top back on. If you really feel like it, mix some of the berries with the cake pieces and place in the cake’s hole.
Frost with the whipped topping and garnish with the rest of the berries.
Cut and eat.
This needs to be refrigerated, especially if you use fresh whipped cream.
Fresh Whipped Cream
1 quart heavy cream
1-2 T powdered sugar
1t vanilla extract
Place cream in a chilled mixing bowl. Using the whisk attachment (regular will work if you don’t have it or by hand, a whisk), mix until fluffy and thick but not completely done. The peaks will not stand up on their own just yet. Add the sugar and vanilla to taste. Whip until the peaks stand on their own. The cream will be nice and thick and easily spreadable.
This is such a simple dessert yet most people wonder about it. You can do something similar with a Strawberry Cake. (From the box is really just fine.) If the strawberries aren’t fresh, you can easily use frozen. Just make sure they are thawed.
For something slightly different, add the unsweetened berries to strawberry Jell-O. Let stand for half the time so it’s semi-solid and then add to the cake. You can also mix the whipped topping in with the berries before adding to the hollowed out cake.
Serve as is or with ice cream.
You can use any kind of berries with this, but I’m a strawberry girl.
So here’s an easy, light treat for a spring/summer dessert.
Angel Food Cake with Strawberries
1 Angel Food cake, either store bought or you can make one. (Frankly, store bought is just as good.)
1 pint strawberries, hulled and sliced
2 T sugar
Whipped topping- real or the fake variety
Take the sliced berries and place in a bowl. Top with the sugar and mix. Let sit for a few hours or overnight. This will let some of the juices out and the berries will get even sweeter.
Take the angel food cake and carefully slice off the top, about 2 inches, keeping the circular shape intact. (It’s a horizontal cut.) You will need this later.
Hollow out the rest of the cake, leaving enough cake to absorb the berry juice. (It’s sort of a tunnel.) Place ¾ of the berries in the hollowed out cake and place the top back on. If you really feel like it, mix some of the berries with the cake pieces and place in the cake’s hole.
Frost with the whipped topping and garnish with the rest of the berries.
Cut and eat.
This needs to be refrigerated, especially if you use fresh whipped cream.
Fresh Whipped Cream
1 quart heavy cream
1-2 T powdered sugar
1t vanilla extract
Place cream in a chilled mixing bowl. Using the whisk attachment (regular will work if you don’t have it or by hand, a whisk), mix until fluffy and thick but not completely done. The peaks will not stand up on their own just yet. Add the sugar and vanilla to taste. Whip until the peaks stand on their own. The cream will be nice and thick and easily spreadable.
This is such a simple dessert yet most people wonder about it. You can do something similar with a Strawberry Cake. (From the box is really just fine.) If the strawberries aren’t fresh, you can easily use frozen. Just make sure they are thawed.
For something slightly different, add the unsweetened berries to strawberry Jell-O. Let stand for half the time so it’s semi-solid and then add to the cake. You can also mix the whipped topping in with the berries before adding to the hollowed out cake.
Serve as is or with ice cream.
You can use any kind of berries with this, but I’m a strawberry girl.
Wednesday, April 26, 2006
Hail Caesar! (The Salad)
Every once in a while I get on this big salad kick. And I have a salad for lunch nearly every day. I try to make my own dressings as much as possible because it’s healthier that way and much more fun.
I’m very addicted to Caesar salads. I know many people have issues with the raw eggs, but it really does make a difference. If you have issues, there are substitutes out there, but it really is better with the egg. This is the original Caesar recipe, as told to Julia Child. It does not have the anchovies that most people associated with it, instead using Worcestershire sauce, which is made from anchovies. (So not vegan or truly veggie.) I’ve made this several times and love it. I use a little more garlic though, but I love garlic.
Note: really watch the garlic toasts and make sure that the garlic does not burn. Burnt garlic is nasty and bitter and you will have to start all over again.
Julia's Caesar Salad
2 to 3 servings
Julia Child's parents took her to Caesar Cardini's restaurant in Tijuana, Mexico, when she was a girl, and this version is her take on his most famous creation. Like the original Caesar salad, developed by Cardini in the 1920s, it includes no anchovies, and the lemony dressing is tossed with the lettuce one ingredient at a time in the dramatic old-style, tableside manner.
Adapted from "Julia and Jacques: Cooking at Home," by Julia Child and Jacques Pepin with David Nussbaum (Alfred A. Knopf, 1999).
1 large clove garlic
1/4 teaspoon salt
1/4 cup or more extra-virgin olive oil
1 cup of small cubes of day-old white bread
1 egg*
18 to 24 crisp, narrow, untorn leaves from the hearts of 2 heads of romaine lettuce, or about 1/2 pound of romaine hearts, chilled
Freshly ground black pepper
Juice of 1 lemon
Worcestershire sauce
2 tablespoons freshly grated Parmesan cheese (imported Parmigiano-Reggiano only)
On a sheet of waxed paper, crush the garlic clove with the flat side of a chef's knife. Sprinkle with 1/4 teaspoon of salt and mince. Pour about 1 tablespoon of the oil onto the garlic and mash again with the knife, rubbing and pressing to make a soft paste.
In a small frying pan over medium-low heat, add the puree and 1 tablespoon of oil, and heat until warm. Add the croutons and toss for a minute or two to infuse the croutons with the garlic oil, then transfer them to a plate to cool. (For a milder garlic flavor, strain the paste through a small sieve into a pan before adding the croutons. Discard the bits of garlic.)
To coddle the egg, set a small pan of water over medium heat until bubbles just begin to break the surface. Pierce the large end of the egg with a pushpin to prevent cracking, then add it to the water, reduce the heat to medium-low and cook for exactly 1 minute. Remove from the water and set aside.
When ready to serve, place the romaine leaves in a large salad bowl. Drizzle 2 tablespoons of oil over the lettuce and toss to coat. Add a generous pinch of salt and several grinds of pepper, toss once or twice, then add the lemon juice and several drops of the Worcestershire sauce, and toss again. Adjust the seasonings to taste.
Crack the coddled egg and drop it onto the romaine leaves (discard any egg white that sticks to the shell), then toss to break it up and coat the leaves. Sprinkle with the cheese, toss briefly, then add the croutons (and the garlicky bits in the pan, if you wish) and toss just enough to mix them into the salad.
To serve, arrange 6 or more romaine leaves in a single layer on individual plates and scatter the croutons all around.
For a twist- use chunks of the romaine lettuce head and grill them. Mix the dressing ahead of time and pour over the grilled lettuce.
Grilled chicken or steak is also a nice addition. Use shavings of the parmesan for extra decoration.
I’m very addicted to Caesar salads. I know many people have issues with the raw eggs, but it really does make a difference. If you have issues, there are substitutes out there, but it really is better with the egg. This is the original Caesar recipe, as told to Julia Child. It does not have the anchovies that most people associated with it, instead using Worcestershire sauce, which is made from anchovies. (So not vegan or truly veggie.) I’ve made this several times and love it. I use a little more garlic though, but I love garlic.
Note: really watch the garlic toasts and make sure that the garlic does not burn. Burnt garlic is nasty and bitter and you will have to start all over again.
Julia's Caesar Salad
2 to 3 servings
Julia Child's parents took her to Caesar Cardini's restaurant in Tijuana, Mexico, when she was a girl, and this version is her take on his most famous creation. Like the original Caesar salad, developed by Cardini in the 1920s, it includes no anchovies, and the lemony dressing is tossed with the lettuce one ingredient at a time in the dramatic old-style, tableside manner.
Adapted from "Julia and Jacques: Cooking at Home," by Julia Child and Jacques Pepin with David Nussbaum (Alfred A. Knopf, 1999).
1 large clove garlic
1/4 teaspoon salt
1/4 cup or more extra-virgin olive oil
1 cup of small cubes of day-old white bread
1 egg*
18 to 24 crisp, narrow, untorn leaves from the hearts of 2 heads of romaine lettuce, or about 1/2 pound of romaine hearts, chilled
Freshly ground black pepper
Juice of 1 lemon
Worcestershire sauce
2 tablespoons freshly grated Parmesan cheese (imported Parmigiano-Reggiano only)
On a sheet of waxed paper, crush the garlic clove with the flat side of a chef's knife. Sprinkle with 1/4 teaspoon of salt and mince. Pour about 1 tablespoon of the oil onto the garlic and mash again with the knife, rubbing and pressing to make a soft paste.
In a small frying pan over medium-low heat, add the puree and 1 tablespoon of oil, and heat until warm. Add the croutons and toss for a minute or two to infuse the croutons with the garlic oil, then transfer them to a plate to cool. (For a milder garlic flavor, strain the paste through a small sieve into a pan before adding the croutons. Discard the bits of garlic.)
To coddle the egg, set a small pan of water over medium heat until bubbles just begin to break the surface. Pierce the large end of the egg with a pushpin to prevent cracking, then add it to the water, reduce the heat to medium-low and cook for exactly 1 minute. Remove from the water and set aside.
When ready to serve, place the romaine leaves in a large salad bowl. Drizzle 2 tablespoons of oil over the lettuce and toss to coat. Add a generous pinch of salt and several grinds of pepper, toss once or twice, then add the lemon juice and several drops of the Worcestershire sauce, and toss again. Adjust the seasonings to taste.
Crack the coddled egg and drop it onto the romaine leaves (discard any egg white that sticks to the shell), then toss to break it up and coat the leaves. Sprinkle with the cheese, toss briefly, then add the croutons (and the garlicky bits in the pan, if you wish) and toss just enough to mix them into the salad.
To serve, arrange 6 or more romaine leaves in a single layer on individual plates and scatter the croutons all around.
For a twist- use chunks of the romaine lettuce head and grill them. Mix the dressing ahead of time and pour over the grilled lettuce.
Grilled chicken or steak is also a nice addition. Use shavings of the parmesan for extra decoration.
Tuesday, April 25, 2006
My cat is such a scaredy-cat
She really is such a wuss. (Which isn’t a terrible thing.) Lately she has been trying to follow me when I leave for work This morning as I was locking the front door, I heard the clinking of her collar and saw her through the fence. I said a few words to her and the next thing I knew, she was up on the table and over the fence. I walked out to the car and she tried to follow me, but stopped at our neighbor’s door. She was out of her comfort zone and couldn’t go any further. I even called to her, and said it was ok, but nope, wouldn’t move. Why? Our next door neighbors have dogs, you see. And she can hear them and see them through the fence. Even though they are separated and never out, she knows they are there and she fears them. So she won’t ever go any further.
Then again, she would never go so far away that she couldn’t hear the fridge open. She’ll be outside, and one of us will open the fridge to get something, and clink, clink, clink, here comes the cat, begging for tuna, even though she already had her spoonful for the day. Greedy little thing. At least she knows where home and food is.
It is cute though. Plus it is nice to know that she wants to be with me too. I’m the mom. She only follows me around. She even has to watch me shower. She doesn’t watch the boy, she only does it to me, in order to make sure that I’m ok. Because I’m her mom.
Then again, she would never go so far away that she couldn’t hear the fridge open. She’ll be outside, and one of us will open the fridge to get something, and clink, clink, clink, here comes the cat, begging for tuna, even though she already had her spoonful for the day. Greedy little thing. At least she knows where home and food is.
It is cute though. Plus it is nice to know that she wants to be with me too. I’m the mom. She only follows me around. She even has to watch me shower. She doesn’t watch the boy, she only does it to me, in order to make sure that I’m ok. Because I’m her mom.
Unhealthy but so damn good
Every once in a while, you get a craving for food that’s not very good for you, but it’s what you want to eat nonetheless. Call it comfort food if you will. Unhealthy food isn’t incredibly bad for you AS LONG AS you keep the portions small and balanced. Pasta Carbonara is one of my favorite meals. Serve this meal with a salad of mixed greens and a dressing of lemon, extra virgin olive oil, salt, pepper, and maybe a little vinegar.
Pasta Carbonara
3 egg yolks (can use whole eggs but yolks are better), room temperature
½ quart heavy whipping cream, almost room temperature
parmesano-reggiano cheese (fresh grated is best)*
¼ t nutmeg
salt
pepper
1 T olive oil
1-2 T butter
1 small onion, diced
2 cloves garlic, minced (more if you like lots of garlic as I do)
ham or pancetta, diced (bacon or proscuitto will also do. I use bacon a lot.)
Pasta- Fettucine works really well here, fresh is best. Spinach pasta is also lovely.
*Can also sub gorgonzola for a different taste. Definitely use spinach pasta here.
Heat up the water for the pasta.
Beat the eggs in a bowl. Gently add the cream and stir together.
Add the cheese, nutmeg, salt, and pepper. Set aside.
Saute the onion and garlic in the butter and olive oil. (This works best if you add the oil and butter with the garlic and onions to a cold pan and heat from there.) Add the meat once the onions are translucent.
Add the pasta to the water.
Once the meat is browned, lower heat and slowly add the cream mix to the pan. (You don’t want those eggs to cook and the cream to curdle!) Temper if you must, which is adding a small spoonful of the mix to the warm pan. Then add it back to the cold mixture, slowly warming everything up. Gently warm the sauce and let the cream reduce, about 5 minutes. Add the cooked pasta to the pan, and let mix for 5 minutes.
Serve immediately and top with more cheese.
I love shopping for food. I do all the grocery shopping in my household (the boy is forbidden as he always goes over-budget and yet never comes back with all the things we need.) One of my favorite places to get gourmet and different food is Central Market. It’s a Texas based chain for foodies. It’s sort of like Trader Joe’s meets Whole Foods. (And since we have no TJ’s here….) At a recent outing we bought lemons, strawberry papaya, many different kinds of loose-leaf tea, white chocolate chips from the bulk aisle, a specialty beer (St. Arnold’s Bigfoot), kosher salt, baguette, two kinds of cheese, and kick-ass crackers that have sesame seeds and flaxseeds on them. That’s a small purchase.
Everything is fresh so it’s hard to pass by the meat and seafood counter without buying something. They have tons of organic produce, if you’re into that sort of thing. The variety of food is incredible. (They even stock marshmallow fluff! Something nearly impossible to get south of PA.) I love shopping there, and I end up spending a lot of time and money there as it’s on my way home. And since they renovated the café and installed a gelato bar, I have this feeling I’ll be stopping by more often. Austin is home to the largest Whole Foods and all, but I still prefer Central Market.
Pasta Carbonara
3 egg yolks (can use whole eggs but yolks are better), room temperature
½ quart heavy whipping cream, almost room temperature
parmesano-reggiano cheese (fresh grated is best)*
¼ t nutmeg
salt
pepper
1 T olive oil
1-2 T butter
1 small onion, diced
2 cloves garlic, minced (more if you like lots of garlic as I do)
ham or pancetta, diced (bacon or proscuitto will also do. I use bacon a lot.)
Pasta- Fettucine works really well here, fresh is best. Spinach pasta is also lovely.
*Can also sub gorgonzola for a different taste. Definitely use spinach pasta here.
Heat up the water for the pasta.
Beat the eggs in a bowl. Gently add the cream and stir together.
Add the cheese, nutmeg, salt, and pepper. Set aside.
Saute the onion and garlic in the butter and olive oil. (This works best if you add the oil and butter with the garlic and onions to a cold pan and heat from there.) Add the meat once the onions are translucent.
Add the pasta to the water.
Once the meat is browned, lower heat and slowly add the cream mix to the pan. (You don’t want those eggs to cook and the cream to curdle!) Temper if you must, which is adding a small spoonful of the mix to the warm pan. Then add it back to the cold mixture, slowly warming everything up. Gently warm the sauce and let the cream reduce, about 5 minutes. Add the cooked pasta to the pan, and let mix for 5 minutes.
Serve immediately and top with more cheese.
I love shopping for food. I do all the grocery shopping in my household (the boy is forbidden as he always goes over-budget and yet never comes back with all the things we need.) One of my favorite places to get gourmet and different food is Central Market. It’s a Texas based chain for foodies. It’s sort of like Trader Joe’s meets Whole Foods. (And since we have no TJ’s here….) At a recent outing we bought lemons, strawberry papaya, many different kinds of loose-leaf tea, white chocolate chips from the bulk aisle, a specialty beer (St. Arnold’s Bigfoot), kosher salt, baguette, two kinds of cheese, and kick-ass crackers that have sesame seeds and flaxseeds on them. That’s a small purchase.
Everything is fresh so it’s hard to pass by the meat and seafood counter without buying something. They have tons of organic produce, if you’re into that sort of thing. The variety of food is incredible. (They even stock marshmallow fluff! Something nearly impossible to get south of PA.) I love shopping there, and I end up spending a lot of time and money there as it’s on my way home. And since they renovated the café and installed a gelato bar, I have this feeling I’ll be stopping by more often. Austin is home to the largest Whole Foods and all, but I still prefer Central Market.
Monday, April 24, 2006
Le Food
I like to cook; it’s my hobby. I’m not a chef nor do I actually want to be, but I love making things that taste good. I consider myself to be a pretty good cook, for the most part. (I have had my share of kitchen disasters.) Monday-Friday I plan to post a recipe of the day, plus other things having to do with food like reviews, links, favorite cookbooks, new favorite finds. Each day will have a theme. (I'll be adding links on the side eventually.)
Monday - Healthy Food Day
Tuesday- Unhealthy Day (Food You Love but isn't so good for you)
Wednesday- Random Day- Whatever I feel like
Thursday- Breakfast/Desserts
Friday- Basics
The basics will be more of an instructional thing. I’ll try to talk terminology, how to do stuff (like folding, the difference between grilling and broiling, what exactly is castor sugar, etc.) I don’t know everything, but I do know where to look and how to find stuff out. So please, ask questions. Tell me what you want to learn and what you think. Suggest recipes. Things you’ve always wanted to make but never have.
Today’s Recipe: Hummus
4-8 cloves of garlic, depending on taste
2 cans of chickpeas/garbanzo beans (3 works also)
olive oil
½ lemon
1 T tahini paste*
½ t cayenne pepper
1t paprika
1t cumin
salt, pepper to taste
scallions/green onions (optional)
Food processor**
Smash and peel the garlic*** and add to the food processor. Drain and add 1 can of chickpeas. Add about 1 Tb of olive oil, then pulse to blend. Add the second can, water and all. Add the juice of the lemon, the tahini, and spices. Blend. Adjust to taste, adding more cumin or cayenne if desired.
Chop the scallions into small, even pieces and use to garnish. Top with some cayenne or paprika, depending on taste.
Serve with pita, flatbread, crackers, or corn chips.
Hummus can also be used as spread instead of mayo. Make a sandwich with turkey, lettuce, red onion, tomato, and hummus.
*Tahini paste is a sesame paste. You can definitely find it at Whole Foods, Trader Joes, Central Market, and it is becoming more common at grocery stores. You can make hummus without it but I think it’s essential to the taste.
**A food processor is best for this. If you don’t have one, you can use a blender but I would advise you to mince the garlic first. You can also had mash them but it will take longer and the consistency may not be as smooth.
**To smash the garlic: take 1 clove and cut off the hard, flat end. Flatten the side of the knife onto the garlic, and using the base of your palm, smash it down onto the knife. This will smash the garlic, making it much easier to peel.
I finally went to our local farmer’s market on Saturday. If you haven’t been to your local one recently, I suggest you check it out. The produce is so much fresher and sometimes cheaper than your local store. I picked up 1 head of romaine lettuce, arugula, 4 tomatoes, baby garlic, onions, sweet potatoes, strawberries, carrots, fresh roasted peanuts, garlic chives, and a rack of lamb. I had to stop there as I was out of cash and out of arms. I can’t wait to go back and get more.
Last night’s dinner: Salad with arugula and iceberg lettuce topped with slightly sautéed carrots, red bell pepper, baby garlic, and onions. Dressing was creamy vinaigrette. Side dish of thinly sliced potatoes layered with onions, garlic chives, Monterey jack and jalapeño cheddar cheeses. Potatoes then set to roast in 375-degree oven for about 30 minutes. Main dish was rack of lamb seared in some olive oil and then covered in salt, lots of fresh ground pepper, olive oil, garlic power, rosemary, and some garlic chives. Roast on a bed of garlic cloves in oven for about 15-20 for medium rare. On one of the basics days I’ll post on how to deal with a rack of lamb. It was my first time actually doing everything for it. I had to stare at the rack and then refer to my Joy of Cooking for a little help.
Anyway, hope you enjoy this. Many of my recipes are not exact, as a lot can be adjusted to taste. Feel free to adjust anything to your liking. I encourage that. (Except with baking.)
Monday - Healthy Food Day
Tuesday- Unhealthy Day (Food You Love but isn't so good for you)
Wednesday- Random Day- Whatever I feel like
Thursday- Breakfast/Desserts
Friday- Basics
The basics will be more of an instructional thing. I’ll try to talk terminology, how to do stuff (like folding, the difference between grilling and broiling, what exactly is castor sugar, etc.) I don’t know everything, but I do know where to look and how to find stuff out. So please, ask questions. Tell me what you want to learn and what you think. Suggest recipes. Things you’ve always wanted to make but never have.
Today’s Recipe: Hummus
4-8 cloves of garlic, depending on taste
2 cans of chickpeas/garbanzo beans (3 works also)
olive oil
½ lemon
1 T tahini paste*
½ t cayenne pepper
1t paprika
1t cumin
salt, pepper to taste
scallions/green onions (optional)
Food processor**
Smash and peel the garlic*** and add to the food processor. Drain and add 1 can of chickpeas. Add about 1 Tb of olive oil, then pulse to blend. Add the second can, water and all. Add the juice of the lemon, the tahini, and spices. Blend. Adjust to taste, adding more cumin or cayenne if desired.
Chop the scallions into small, even pieces and use to garnish. Top with some cayenne or paprika, depending on taste.
Serve with pita, flatbread, crackers, or corn chips.
Hummus can also be used as spread instead of mayo. Make a sandwich with turkey, lettuce, red onion, tomato, and hummus.
*Tahini paste is a sesame paste. You can definitely find it at Whole Foods, Trader Joes, Central Market, and it is becoming more common at grocery stores. You can make hummus without it but I think it’s essential to the taste.
**A food processor is best for this. If you don’t have one, you can use a blender but I would advise you to mince the garlic first. You can also had mash them but it will take longer and the consistency may not be as smooth.
**To smash the garlic: take 1 clove and cut off the hard, flat end. Flatten the side of the knife onto the garlic, and using the base of your palm, smash it down onto the knife. This will smash the garlic, making it much easier to peel.
I finally went to our local farmer’s market on Saturday. If you haven’t been to your local one recently, I suggest you check it out. The produce is so much fresher and sometimes cheaper than your local store. I picked up 1 head of romaine lettuce, arugula, 4 tomatoes, baby garlic, onions, sweet potatoes, strawberries, carrots, fresh roasted peanuts, garlic chives, and a rack of lamb. I had to stop there as I was out of cash and out of arms. I can’t wait to go back and get more.
Last night’s dinner: Salad with arugula and iceberg lettuce topped with slightly sautéed carrots, red bell pepper, baby garlic, and onions. Dressing was creamy vinaigrette. Side dish of thinly sliced potatoes layered with onions, garlic chives, Monterey jack and jalapeño cheddar cheeses. Potatoes then set to roast in 375-degree oven for about 30 minutes. Main dish was rack of lamb seared in some olive oil and then covered in salt, lots of fresh ground pepper, olive oil, garlic power, rosemary, and some garlic chives. Roast on a bed of garlic cloves in oven for about 15-20 for medium rare. On one of the basics days I’ll post on how to deal with a rack of lamb. It was my first time actually doing everything for it. I had to stare at the rack and then refer to my Joy of Cooking for a little help.
Anyway, hope you enjoy this. Many of my recipes are not exact, as a lot can be adjusted to taste. Feel free to adjust anything to your liking. I encourage that. (Except with baking.)
Friday, April 21, 2006
Holy Texas Weather!
It's been nasty for the past few days. First it was in the upper 90s and100s. In APRIL. Then came the storms. Thunder, lightening, wind, and hail. Fun stuff. The power has gone out a few times and of course that means traffic lights go out too, creating major backups. Lovely. But the rain has been nice. We needed the rain.
The cat does not like storms and huddled against me, looking for comfort. When she went out this morning, she wasn't sure what to do, as everythingwas wet and icky. She hates being wet.
There are holes in the roof of my office building. One of the ceiling tiles in my boss' office disintegrated due to the water leak. Thankfully it wasn'tover a computer or anything. Still nasty just the same.
On a good note, the boy left me flowers this morning- gorgeous orangey-pinkroses with some yellow flowers I don't recognize. So pretty. I'm sure they come from the restaurant but the thought is wonderful.
I really need to start carrying the camera around, or at least get us another cheap digital one. Haven't been to the gym this week, am planning to go today. I might just skip out on the whole week though. Don't know. We'll see.
The cat does not like storms and huddled against me, looking for comfort. When she went out this morning, she wasn't sure what to do, as everythingwas wet and icky. She hates being wet.
There are holes in the roof of my office building. One of the ceiling tiles in my boss' office disintegrated due to the water leak. Thankfully it wasn'tover a computer or anything. Still nasty just the same.
On a good note, the boy left me flowers this morning- gorgeous orangey-pinkroses with some yellow flowers I don't recognize. So pretty. I'm sure they come from the restaurant but the thought is wonderful.
I really need to start carrying the camera around, or at least get us another cheap digital one. Haven't been to the gym this week, am planning to go today. I might just skip out on the whole week though. Don't know. We'll see.
Thursday, April 20, 2006
The Punk
We opened the door on Sunday and finally let the kitten outside. She’s been sitting by the door, looking out wistfully for ages, and since we got her used to her collar, we figured it was time to let her out. (I wasn’t ready but I was never going to be ready. She’s my baby.) So we opened the door. At first she just sat there and looked at us. She’s used to us quickly going outside and then shutting the door on her. The outdoors was known as that place that IS NOT ALLOWED. Anyway, after about 30 seconds she gingerly stepped outside, looking back with every step as if to say “Are you sure about this?” and then trotted off, stopping in the middle of the yard to look back at us. (We were watching and waiting to see what she would do.)Our yard is fenced in and she stayed within the fence for the most part. There are also a lot of plants and things and one of her favorite things to do was to lie under the spider fern and pretend to hide. She explored the perimeter of the yard and attempted to climb the fence. She didn’t like that. She found a hole in the fence and squeezed through to the neighbor’s yard. She’d go through the hole for about 10 minutes, explore, and then come back. Repeat for 5-6 hours. It was 98 degrees out so that helped keep her close to home, plus she’s a wimp and most loud noises scare her. Every once in a while she’d disappear from view, but then we’d hear a noise and see this thing come running, and she’d flop onto the patio and lie down for bit. Half an hour later she was ready to explore.She enjoyed chasing the tree branches, even occasionally trying to climb the tree. Butterflies were a major delight. She almost caught one but it flew over the fence, so she had to stop there.We’re keeping her food and water inside, so she’ll definitely be back in for those, although she was stubborn at first and didn’t want to come back in for fear we’d lock her in. (It used to be that, when she escaped, we’d have to run after her and drag her in.) But she ran inside when she needed to use the litter box. Yes, that’s right - she came inside to use the litter box. She had the whole outside for that but came in to go in her box. I don’t think we’ll have a problem with her leaving.We decided that we’re only going to let her out while someone is home or while it’s light out. So when we leave or it gets dark, it’s time to get her to come in. That hasn’t been a problem. She wasn’t in the yard when I went out to bring her in on Sunday so I called her. A minute later, she came running (she clinks) and didn’t fight when I picked her up to come in. She wanted some love and passed out.The next morning I let her out before work and she went right out. The boy brought her in before he left and she passed out. This is actually good as it means she’ll use up all her energy outside and not have any left to destroy the inside. Today she was sitting by the door, waiting for me to open it.
On Tuesday she actually meowed at me to let her out. She’s impatient now that she has her freedom. But there’s now a set routine. I get up, do my stuff, she watches me shower and all that, and we go downstairs. I make sure her bowls have food and water and then I open the door to freedom. She runs out and plays until the boy wakes up. When he gets up, she somehow magically knows, and runs in to get her tuna. (Oh the tuna addiction! She MUST have that tuna!) Then she runs out again to play. The boy leaves for work around 2:30ish so at that time she’s ready to come in. He just goes to the door and tells her to come in. Sometimes she needs a little encouragement, but mostly she’s ready. And then she sleeps.I think she’ll be just fine, the little punk.
Wednesday, April 19, 2006
Random Note
I am launching a food blog. It should go off next week, hopefully. I'm posting it in conjunction with Backpatters so feel free to go to that site to check other stuff out.
One of the days will be about the basics and answering questions about how to do stuff and the little stuff like what does t and T mean?
So if anyone has any suggestions and all that, please let me know.
Also, I'm still new to this whole thing so I'll be changing settings frequently. As soon as I get around to studying things, I'm going to add links to other bloggers (monkey and mle I'm looking at you, if that's ok.) So bear with me through the contruction project.
Plus I really shouldn't be doing this at work. Hee.
One of the days will be about the basics and answering questions about how to do stuff and the little stuff like what does t and T mean?
So if anyone has any suggestions and all that, please let me know.
Also, I'm still new to this whole thing so I'll be changing settings frequently. As soon as I get around to studying things, I'm going to add links to other bloggers (monkey and mle I'm looking at you, if that's ok.) So bear with me through the contruction project.
Plus I really shouldn't be doing this at work. Hee.
Subber colds suck
Haven't updated in a while. Crazy busy and all that.
It's high 90s here. Hit 100 yesterday and is looking to do that again today. It's only April people. And we're having rolling blackouts already. I shudder to think what the summer will be like. (And my car's ac does not work well. Ugh.) My parents want to visit in June. Can't say I didn't warn them.
I also have a cold now. Yay for summer cold's. Ok, it's not summer yet but still. Feels like it. I don't miss winters and the cold at all but sometimes the heat does get to you. And the electric bill due to the crazy AC. That too. But it's worth it.
Year-round farmer's markets. Barely putting the heat on. Spending time outdoors in winter is nice. Winter picnics. Winter sunburns that aren't from skiing. No need to have seasonal clothes. (That has been weird. What do you mean I don't have to rotate wardrobes?)
I do enjoy it here.
My hair is somewhat blonder now too. Went out shopping with C Saturday. She needed a haircut and I can never say no to the mall, so we went. Plus someone had to watch AJ. I go to Visible Changes and got her to go too. They always do a great job with my hair. So we went, made an appointment, ate lunch (kafka wrap and falafel- yum!), and then did some shopping. Lots of cute things at BabyGap and big gap. Little AJ is starting early. As I was browsing the clearance bras in GapBody, AJ started pulling at my skirt from the stroller. And then he stuck his head under! Too cute! The sales girls had a great laugh at that. He's such a flirt.
We browsed Old Navy too and of course I bought some things there. Gotta love clearance. Then time for the haircut. Now, usually AJ has mommy issues and doesn't like being separated from mom. But this time he didn't notice and we didn't make a big deal out of it. He was happy in his stroller and I just turned him around and started walking around the mall. We had a grand old time, strolling through the stores and babbling away. Well, he babbled and I answered back. Anything to keep him going and not screaming. So that went surprisingly well. And then he fell asleep in the car. Aww. Stopped at the store to get some hair dye for me, and went back to her house for a little highlighting party. We used the old cap style stuff and since she's done it many times before, I let her make me look like a crazy person. So I've got rather blonde highlights now. It actually is the color my hair used to be, way back when. It's different but I like it.
The boy ended up driving her husband home that night (he had gone in to pick up tips and the boys got to talking and decided that since us girls were together, they'd just all come home.) So we had dinner together and watched Memoirs of a Geisha. Beautifully done movie.
Fun times.
Went out to dinner Sunday night at our favorite Indian restaurant- the Clay Pit. The boy knows one of the servers there as she's the wife of the band leader that plays at Cipollina every Friday night. Anyway, great food. Always get the curried mussels. It's a fabulous sauce. Somehow some mango cheesecake always slips into a to go box whenever we're around. Don't know how that happens. I must get up there for half price apps during happy hour. I need more mussels. I've had dreams about the mussels.
Crazy kitten story to come!
Saturday, April 08, 2006
This blog thing
As my user name says, I’m a Yankee living in Texas. I grew up in Massachusetts and spent the majority of my formative years there, left and went to college in Virginia, moved to France after graduation, moved back to Virginia after a year (was only a yearlong gig anyway), and then moved here to Texas after 3 years in Northern Virginia. So this is my perspective on life in Texas and the major differences. (Lots of things really are bigger here!) I love Texas and don’t want to live anywhere else. (Other than Europe.)
We originally moved down here due to Northern Virginia being crazy-expensive and just being tired of the whole scene there. That still stands true. (We being me and my boyfriend, hereafter known as The Boy.) He’s a native Texan and just couldn’t get used to the crazy go-go-go pace and the yuppies and the general attitudes of the area. I don’t think DC was the best introduction to Northern ways as it’s its own beast but that’s the way it worked.
He moved from the countryside to the city of Alexandria, VA. A huge change. An even bigger change was realizing that our dinky little 700 square foot apartment that didn’t even have washer and dryer hookups was costing us $900 a month, and that was considered a rather good deal. The snow helped to soften the blow as he really does like the cold, strange for someone who comes from a place known for the 100 degree days during the spring, summer, and parts of the fall. He found a job working for people who has spent time in Texas (one of them was actually a Texan) and that helped things. Plus the restaurant served (and still does) really good food. (Fireflies)
But all that just wasn’t enough. I was bored at my job (receptionist at a law firm- any other job doing more work involved a pay cut- yeah haven’t figured that one out yet but that’s DC for ya.) and his job was ok but we never knew how much his tips were going to be. It was hard to save as everything was just so expensive. So one day, after looking for houses in the NoVa area and being mind boggled by the outrageous prices, I decided to look at houses in San Antonio. And I was stunned at the price difference. They cost two-thirds less and had the same amenities. So I decided that we would move to Texas.
The Boy was stunned at this revelation, as it had come from me, Ms. Die Hard Yankee. But I was tired of the cold, tired of my job, and tired of struggling. I didn’t want to move back to Massachusetts so Texas sounded good. And we had a place to stay in Texas- his parents’ house. They weren’t living there as their job forced them to be on location a lot. So we could live rent free for a while as long as we kept up the house. Not a bad deal. So we moved. And thus began my life in Texas.
I love it here. I’m making a bit less but have a better job. Our apartment/townhouse (it’s a fourplex) is bigger, has a yard, and is much cheaper than our VA place. Our expenses are less and we’ve actually been able to save money. We should have done this ages ago. I love this place.
Gym Stats: Some weights- arms, legs, 35-40 minutes on the elliptical
Food: 2 packets of instant oatmeal, leftovers from dinner last night- brats and mac and cheese, homemade tacos for dinner. Maybe a Skinny Cow for dessert.
We originally moved down here due to Northern Virginia being crazy-expensive and just being tired of the whole scene there. That still stands true. (We being me and my boyfriend, hereafter known as The Boy.) He’s a native Texan and just couldn’t get used to the crazy go-go-go pace and the yuppies and the general attitudes of the area. I don’t think DC was the best introduction to Northern ways as it’s its own beast but that’s the way it worked.
He moved from the countryside to the city of Alexandria, VA. A huge change. An even bigger change was realizing that our dinky little 700 square foot apartment that didn’t even have washer and dryer hookups was costing us $900 a month, and that was considered a rather good deal. The snow helped to soften the blow as he really does like the cold, strange for someone who comes from a place known for the 100 degree days during the spring, summer, and parts of the fall. He found a job working for people who has spent time in Texas (one of them was actually a Texan) and that helped things. Plus the restaurant served (and still does) really good food. (Fireflies)
But all that just wasn’t enough. I was bored at my job (receptionist at a law firm- any other job doing more work involved a pay cut- yeah haven’t figured that one out yet but that’s DC for ya.) and his job was ok but we never knew how much his tips were going to be. It was hard to save as everything was just so expensive. So one day, after looking for houses in the NoVa area and being mind boggled by the outrageous prices, I decided to look at houses in San Antonio. And I was stunned at the price difference. They cost two-thirds less and had the same amenities. So I decided that we would move to Texas.
The Boy was stunned at this revelation, as it had come from me, Ms. Die Hard Yankee. But I was tired of the cold, tired of my job, and tired of struggling. I didn’t want to move back to Massachusetts so Texas sounded good. And we had a place to stay in Texas- his parents’ house. They weren’t living there as their job forced them to be on location a lot. So we could live rent free for a while as long as we kept up the house. Not a bad deal. So we moved. And thus began my life in Texas.
I love it here. I’m making a bit less but have a better job. Our apartment/townhouse (it’s a fourplex) is bigger, has a yard, and is much cheaper than our VA place. Our expenses are less and we’ve actually been able to save money. We should have done this ages ago. I love this place.
Gym Stats: Some weights- arms, legs, 35-40 minutes on the elliptical
Food: 2 packets of instant oatmeal, leftovers from dinner last night- brats and mac and cheese, homemade tacos for dinner. Maybe a Skinny Cow for dessert.
Subscribe to:
Posts (Atom)