superbowl defeat eats

On Sunday morning, I woke up early, painted on my eye black, and got to work in the kitchen.  We spent all day prepping our Superbowl snacks just like last year, the main difference being that I made little food labels this time around.  Beau just sorta shook his head.  He does that sometimes.   

Bill presented the artichoke dip

Buffalo Boston Wings in Beau's own teriyaki glaze

Gisele shivered on the chili that our guests brought (WELL, I CRACK MYSELF UP)

Ever popular fried pickle chips

Addictive baked onion rings (I made these twice last week)

And my personal favorite: Brady jalapeno poppers

Things didn't turn out quite as planned for the Patriots but it didn't really matter in our living room where everyone was knee deep in snack food, beer, and good times.

hangover homesteading

I was not very productive on Sunday.  Not unless you consider watching five back-to-back episodes of Lost productive.  Dinner with friends on Saturday night snowballed into a few more drinks than I had intended.  An extra glass of wine always looks like a good idea until the next morning.

Late in the afternoon, I peeled myself off the couch and puttered around the kitchen looking for something to redeem myself with.  Lo and behold, I found two wrinkly jalapenos in the corner of the produce drawer that were begging for a little attention.  Instead of relegating them to the compost bin, I pulled up some quick instructions on how to pickle the little guys.  

Less than 10 minutes later, I popped the jar in the fridge and started planning an excellent night of falafel sandwiches.  

you're welcome, pancreas

Did you hear the terrible news about bacon earlier this week?  Or was I the only one quietly sobbing over my breakfast?  Well, misery loves company, so let me be the first to tell you that a daily dose of bacon has now been linked with a 19% increase in a person's risk of developing pancreatic cancer.  Now we're both sad.

Turns out the study isn't new.  Similar information was released in an article in the Journal of the National Cancer Institute way back in 2005.  And it actually finds a correlation between higher risk of pancreatic cancer and a daily dose of any processed meat.  Thankfully, most of us aren't in the habit of eating bacon or sausage every day.  But cold cuts, that's a different story.  Those innocuous looking deli meats were a lunch staple in my household.  Were.  Meet my impeccably timed Christmas gift from Beau.  It's a meat slicer.

Last weekend, long before I'd openly wept into a bowl of oatmeal, my husband and I spent an afternoon turning a $12 turkey into about $45 worth of groceries.  Every shred of dark meat was ground, the bones were boiled for stock, and the breast was slathered in herbs and roasted.

When they emerged from the oven, they were the first pieces of meat to go through my new slicer.  Inaugural sandwich meat.  That's a noble calling, in my opinion.

After a quick five minutes of concentrating on not cutting off my thumb, we had a platter full of delicious, homemade cold cuts, free from nitrates, added sugar and bucketfuls of salt.  

Isn't it beautiful?  This is a new tradition that will keep my pancreas and mouth happy for a long time.


P.S. Welcome to anyone hopping over from the Homestead Barn Hop and the Patchwork Living Blogging Bee!  Do you guys and girls make your own cold cuts, too?

who cut the cheese?

Taking down the Christmas tree is always depressing.  A whole year before another one takes its place.  To cheer ourselves up after sweeping out the pine needles, we opened one of the presents I bought for Beau: a cheese making kit!

First up: gouda

Two gallons of whole milk heating up

 Poor little Miss Muffet.  Curds and whey are not appetizing.

 Finally found a use for those old textbooks.

And when those inevitably toppled, we switched to unused exercise equipment

In a few months, we'll have our first two pounds of home made cheese.  I plan on making crackers to go with them.  What type goes well with gouda?  

canned broth personally offends me

Since our condo complex neighbors wouldn't appreciate a heaping pile of compost in my backyard, I'm still trying to find ways to reuse food scraps.  By far, my most successful endeavor since learning how to regenerate scallions, was figuring out how to make my own chicken broth.  It starts with a giant tupperware container that I keep in the freezer and periodically fill with dinner scraps.  Things you'll find in my freezer stock pot:

     -  Carrot peels and ends
     -  Celery scraps and leaves (especially the leaves)
     -  Onion ends and skins
     -  Garlic ends and skins
     -  Parsley shoots
     -  Leftover chicken parts (bones, skin, fatty pieces that are trimmed off)

Once the tupperware container is full, fill a dutch oven with water and dump the block in - I don't even defrost it first.  Add salt, pepper, garlic powder and a few bay leaves.  

Bring it to a boil and then lower to a simmer.  Leave it there for a 2-3 hours.  Strain the solids out and retain the liquid.  You'll be left with beautifully golden chicken stock that blows away the flavorless stuff they sell in a can.   

After trying homemade broth, we're ruined for the canned stuff.  There's no going back.  It has revolutionized my risotto and changed the face of every soup in my repertoire.  It's that tasty.  Best of all, it's made entirely of things that would have been thrown out.  Keeping in mind that it's made of scraps that could have been garbage, how do the processed brands get away with charging so much for it?

where to begin?

Once I realized just how much I could create instead of purchase, the options were mind boggling to me.  Instead of asking myself "what can I make?" I now ask "what can't I make?" Instead of turning the house into my own personal department store of randomly selected crafts, I narrowed my focus down to a few basics that I use on a daily basis: pitas, pickles and skirts.  

Before starting on my baking on Labor Day, I needed to procure a rolling pin.  Instead of heading to William Sonoma, I pointed Beau towards my old dress form stand, which has been sitting in the basement since it was ousted by my new one this past Christmas.  Ten minutes later, he emerged wielding my upcycled rolling pin.

Baking looks much scarier than it actually is.  I followed the directions prescribed by the very first pita recipe that popped up after I googled "how to make pitas" and was rewarded with fresh, pillowy success.  Whole Foods is insane to charge something like $5.00 for a package of them.  These cost me less than $0.50 and taste exponentially better.

My pickle budget was also an embarrassing $5.00 a week.  Is there anything cheaper that tastes that good with falafel?  I don't think so.  I haven't progressed to canning yet, which made this item a little harder to replace.  That was, until I found Red Fire Farms quickle recipe and promptly reused a few old Claussen jars that were loafing around.  Quickles don't require actual canning, so I was able to do without those supplies.  They just need to live in the fridge instead of the pantry.  Not a huge sacrifice.  Pickling cucumbers are at the top of my gardening list next year, which will reduce each batch to pennies a slice.    

I wear skirts almost every day and most of them are either showing their ages or er, getting a little tight in the waist.  This khaki one is the second skirt to date and by far my favorite.  I used Buttericks 5421 again but the similarities end there since this time I had an inkling of what I was doing.  Since it's grand unveiling a few weeks ago at my nephew's birthday party, it has already become a staple of my work wardrobe.  And at under $10.00 for the entire bolt of cotton fabric at Ikea, it is also, an absolute steal.

I'm happy to think of how much plastic packaging will stay out of landfills from my new ability to make these three little items.  I'm also avoiding an array of unseen chemicals, saving oodles of money and not fueling a garment industry that pays its workers an unlivable wage.  This is a slippery slope I'm on.  What's next?  What can't I make? 

little squares of delicious

Beau is catching I-can-make-that-itis, the affliction that stifles purchasing anything that can be reasonably (or sometimes, unreasonably) made at home.  So, instead of buying croutons for tomato soup this week, he decided to make them from a mouth watering loaf of pumpernickel bread.  Just wait till I start making the bread, too.  

Ingredients

1/2 loaf of bread

Butter

1/2 tsp salt

1/2 tsp pepper

1/2 tsp celery salt

1/4 tsp garlic powder

1/2 tsp thyme, dried

1 tsp rosemary, dried

1 tsp grated parmesan cheese

Cut bread up into cubes.  If the bread is fresh, throw the pieces on a baking sheet and bake for 20 minutes at 200º F to dry them out a bit.  If the bread is stale, you can skip this step.  Combine the rest of the ingredients (except for the butter) in a large bowl and toss the dried bread cubes in it to thoroughly coat.  Melt a pat of butter in a skillet over medium heat and saute the seasoned bread cubes for 2-3 minutes.  Depending on the size of your skillet, you may need to do multiple batches.  Add a new pat of butter for each batch.  


Add to soup or salad or attempt to keep your spouse's grubby little hands out of the bowl.

Reconstructed Lox and Bagels

Now a word from our tummy sponsor, my husband:

A few weeks ago, Karen invested in a healthy-eating cookbook. As usual, I was initially skeptical about any effort to further healthify (technical term) my eating habits. I mean, I eat veggie burgers and vegan chicken patties now! Isn't that enough? Either way, I was reluctant to try the recipes in this new book, as I firmly believe that butter should be the base to any meal worth its weight. But after trying out a half dozen recipes or so, I've realized this book isn't half bad!

I let Karen weigh in on dinner options and this week, she suggested we try a smoked salmon and pasta dish from the new book - only issue being, this recipe had some odd ingredient combinations (condensed milk and snap peas? Weird). I took some artistic liberties and came up with my own rendition of the original recipe, drawing inspiration from our favorite cruise breakfast: smoked salmon on an english muffin with a little cream cheese, dill, capers, and lemon. Mmm.

Pasta:

• 4 oz smoked salmon, roughly chopped
• 2 cups shell pasta (dry)
• 1 lb grilled asparagus
• 1 tbsp capers
• 1 tbsp dill
• 2 tbsp flat leaf parsley, roughly chopped
• 2 tbsp feta cheese (or similar creamy, tangy cheese)
• Salt and pepper to taste

Lemon and Herb Vinaigrette:

• 1 lemon, juiced
• 1 tsp of oil
• 2 tbsp cold water
• 1 tsp sherry vinegar (can substitute another vinegar if you dont have this type)
• 1 handful of flat leaf parsley
• 1 tbsp capers
• 2 tbsp roughly chopped red onion
• 1 tsp dill, roughly chopped

Cook the pasta until al dente...however long that may be. Drain and set aside.

Combine all of the vinaigrette ingredients in a blender and puree for 1-2 minutes or until all ingredients are fully incorporated. The vinaigrette should be smooth. Salt and pepper to taste and set aside.

Grill the asparagus until cooked, then allow time to cool. Once cooled, roughly chop and set aside. In the pasta pot, combine cooked pasta, asparagus, chopped salmon, capers, dill, parsley and cheese. Salt and pepper to taste and lightly toss all ingredients. Stir in vinaigrette and toss again.

Makes two servings and takes about 40 minutes. Mangia!

The Mojito of Doom

The rain has been relentless over the past few weeks. It's been cold and gloomy all day - better suited to ghost stories than taco night. But taco night it is and there's nothing we can do about it. Since the foul weather and the Mexican food insist on coexisting, the only reasonable solution is to step aside and let them by inviting you to turn on your flashlight and roast some smores while I spin the tale of The Mojito of Doom:

We had the wrong kind of rum and it tasted terrible. DUN DUN DUN.

The End.

Mojito of DOOM

Shrimp Dumplings with Dippin' Sauce

Muahaha, Karen graciously let me hijack her blog, so looks like you're stuck with me again! In an effort to hedge against the ballooning food costs plaguing the world, we've tried to cut down on our meat consumption as it's one of the most expensive items on our grocery list.

As a result, I've been faced with a new challenge - trying to keep dinners interesting without copious amounts of meat. To be fair, I did use some shrimp for the dumpling filling, but you could just as easily make it completely vegetarian by substituting bok choy or bell pepper. I ran the filling through a meat grinder to make it fine and well-blended. A food processor would probably achieve similar results. So here we are: my rendition of fried dumplings.

Dumplings:

• 8-10 eggroll wrappers (you can find these in the refrigerated area of your produce section)
• 1/2 small head of cabbage, shredded
• 2-3 carrots, shredded
• 1/4 bunch of green onions, roughly chopped
• 1 Tbsp sesame seeds
• 2 Tbsp soy sauce
• 2 tsp fresh grated ginger
• 1 dozen cooked shrimp
• 2 cloves garlic, minced
• Vegetable oil for frying

Dipping Sauce:

(Combine all dipping sauce ingredients in a ramekin)

• 2 Tbsp soy sauce
• 1/2 tsp fresh grated ginger
• 1/2 tsp grated garlic
• Dash of sesame oil
• Sprinkle of red chili flakes

Combine all of the dumpling ingredients, excluding the shrimp, into a sauté pan and cook over medium heat for about 5-7 minutes. Add the shrimp and cook for an additional 2 minutes. Process these ingredients (either through a meat grinder or in a food processor) until smooth. Use a tablespoon to add the filling to each wonton. If you have an awesome significant other (my obligatory shoutout to Karen), I suggest having him or her do the wrapping part. I may be great in the kitchen, but I lack the patience to wrap wontons.

Heat the oil in a medium saucepan until hot...but not smoking....nobody wants the fire department to show up. I added enough oil to fill the saucepan by about 1/4 inch (maybe 1/4 cup?). Drop a few wontons in at a time and cook for about 2 minutes per side, until golden brown.

Behold My Restraint!

I've been bad lately. The pizza delivery guy knows the sound of my husband's voice. When our take-out Thai lady stopped to catch up for five minutes the last time she was here, I knew we had to get back to our usual routine. Today, we stocked the house with healthy food and veggies but there are still land mines all over my kitchen. Like the tub of Fudge Tracks ice cream that I would like to bathe in. To keep myself from further temptation, I created the Compromise Milkshake.

Compromise Milkshake

1 cup skim milk

2 spoonfuls of ice cream (be honest, you know what a real spoonful looks like)

Dollop of whip cream (and one hit from the can while your husband runs the garbage outside)

Sprinkle of cinnamon

Combine the milk and ice cream in a sizable bowl. Mix with an immersion blender. Pour into cup and top with whip cream and cinnamon. Guilt free dessert!

Beau's Pho Noodle Soup

After several years of urging, my husband has FINALLY agreed to write down some of his recipes. While he decides if he become a slave to his own blog, I've offered him a guest spot for a very reasonable rate right here. Without further ado, I will now turn over the microphone...

Since the green age of 13, I've been interested in food...evidenced by my sturdy physique. I still haven't recovered from having to wear husky pants as a kid, but that's a separate discussion. Over the years, I've dabbled with cooking, baking and micro-brewing. At least I'll be prepared if prohibition returns. Contingency plans are critical. While my craft brews may not win Oktoberfest awards quite yet, my family and friends are convinced it's time to take my food public.

While I like to flirt with all flavors and spices, I suppose my home-base is cooking in a New American style - taking classic American dishes and classing them up a little bit. Unfortunately, my waistline doesn't appreciate too many nights of homestyle cooking, so I do my best to mix it up a bit and incorporate extra veggies.

As a general side note, I don't like to follow recipes too closely. These are just guidelines. We all have different pallets, so go ahead...sprinkle on that extra soy sauce and Sriracha!

Tonight's menu is Pho Noodle Soup with soy and ginger pulled-chicken:

Broth:

• 1 medium onion, diced
• 2 quarts low sodium chicken stock
• 2 chicken breasts (or equivalent amount of boneless chicken thighs), roasted w/ marinade (see below) and roughly chopped
• 4 garlic cloves, minced
• 1 tablespoon minced fresh ginger
• 1 tablespoon cinnamon
• 1 bay leaf
• 2 star anise
• Pinch of cloves
• 1 tablespoon Sriracha (or other chili sauce)
• 1/4 cup fish sauce
• 1 teaspoon crushed red pepper
• Salt and Pepper to taste
• 1 lime, juiced

Roast Chicken Marinade:

• 3 garlic cloves, pressed
• 1 tbsp minced ginger
• 1/4 cup, low sodium soy sauce
• 1 tsp, lime juice
• 1 tsp, rice vinegar
• pinch of red pepper flakes
• 1 tbsp sesame seeds

Garnish:

• Scallions
• Lime wedge
• Rice Noodles (In an attempt at being healthier, I use brown rice noodles)
• Cilantro, roughly chopped
• Mint, roughly chopped (very key!)
• Basil, roughly chopped
• Bean Sprouts, raw (the heated broth will warm them up enough)
• Snap peas, blanched

Preheat the oven to 375 degrees. Combine all of the marinade ingredients in a medium mixing bowl. Spread the marinade over the chicken breasts and then place in a small baking dish. Bake chicken until cooked through (~45 minutes).

Meanwhile, heat about 1 tablespoon of oil in a large pot or dutch oven over medium heat. Add onion and brown, approximately 5 - 7 minutes. Salt and pepper those puppies. After the onion has browned, add in the garlic and ginger and cook for about 2 minutes. Pour in the stock and bring to a boil. Combine the cinnamon, bay leaf, start anise, chili sauce, lime, fish sauce, and crushed red pepper. Salt and pepper to taste (I sound like a broken record). Simmer covered for approximately 1 hour.

Remove the chicken from the oven. When cooled, roughly chop into bite sized pieces and add to the soup. Simmer for an additional 15 minutes....the chicken-y goodness gets blended with the soup the longer you cook it.

Chef's note: I like to add a few extra herbs (cilantro, basil, and mint) to the broth at the end and let them simmer for a few minutes...but I also add extra herbs as a garnish when serving.

When you are ready to serve, pour the soup over rice noodles and add garnishes. Voila! Serve with an icy cold Coors Light (when the the Rockies are blue, of course). Just kidding... serve with something respectable like Sapporo.

It's like food porn

Foozball Sunday

I woke up this morning prepared to be a good wife on Superbowl Sunday, albeit, a wife that has no understanding of it despite attending four years of high school football games. By 9 am I had done my best to prepare by putting my hair in a sloppy pony tail and donning a Red Sox t-shirt. While this may seem misguided to some, it is my firm belief that since the Patriots are not playing today, football is officially dead to New Englanders and we can now begin shouting "Jeter sucks" at will.

The errant enthusiasm continued as I greeted Ryan with a battle cry of "WHO'S READY FOR SOME FOOZBALL?!?!?!" nearly causing him to upend his morning coffee. Shortly after, he asked what I wanted for dinner and that I was ready for. I may not know the difference between a quarterback or a lineback or a hunchback, but I DID know the answer to that question. I informed him that we would be having appetizers while watching the game and, well, he misted just a little bit.

Then we spent the next four hours cooking a feast.

Teriyaki Ground Turkey Skewers

Green Bean Fries with Horseradish-Cucumber Sauce

Mini meatballs with this BBQ sauce

Southwestern Potato Skins

Pretzel Crusted Fried Pickle Chips with Mustard Sauce

We were already stuffed by kickoff, just moments after Christina Aguilera had finished butchering the National Anthem. I've recovered a bit now though and I think there are some pickles left so if you'll just excuse me a moment...

No TV Snow Day

When the Boston school system has a snow day, so does my office. Best company policy ever. Faced with the prospect of 10 straight hours of Destination Truth on Netflix, I decided to keep the TV off during business hours to make the most of my found free time. After sleeping in, I enjoyed a leisurely breakfast with a new book before launching myself into Productivity Central.
 

 Crafted some of my sister’s birthday present

Watched the snow pile up
 

Organized my fabric stash
 

Made super easy chicken soup

No, really easy. Olive oil, one onion, six carrots, six celery stalks, three garlic cloves, heaping handful fresh parsley, two boxes of chicken stock, one pound (humanely-raised) chicken breast, salt, pepper and parmesan cheese. Sauté the onion and garlic while chopping the rest of the veggies. Once the bottom of the pot gets brown, toss in the chicken stock with salt and pepper. Bring to a boil and then throw in the chopped veggies and the whole chicken breast. Put the lid on, reduce to a summer and ignore it for an hour after which fish out the chicken and shred it with a couple of forks. Put the chicken back in and simmer for another two or three hours (the longer the better). Ladle over cooked egg noodles, top with an absurd amount of grated parmesan, and serve to delighted husband.

Supervised Beau’s bathroom renovation
 

Beamed at the grouted floor and new light fixture

Now I’m off to do a half an hour of Pilates before eating that chicken soup. I wish there was a snow day every Wednesday.