tag:blogger.com,1999:blog-81123227896009032962024-02-02T02:24:44.071-08:00Bitchin' VittlesMomma Moosehttp://www.blogger.com/profile/16660753981670995869noreply@blogger.comBlogger122125tag:blogger.com,1999:blog-8112322789600903296.post-62928708908701543042022-08-10T14:38:00.001-07:002022-08-10T14:38:05.381-07:00Potluck for the Win!I LOVE THIS SALAD. There, I said it. Monthly themed potlucks sometimes get my panties in a bunch because if I don't respond fast enough, someone else picks similar things that I was thinking, then I have to actually do some homework...this one one of those. They even had TWO themes....2 birthdays in one month resulted in "Lemon" and "Tacos". My first thought was lemon swig cookies, because I have been dying to try them but without an event, I will eat them all and will then be shaped like a decidely humongous lemon (already there.....). So I Pinterested, cookbooked, and even looked at online menus for inspiration, but success was elusive.
My next step was to check the fridge, freezer, and pantry....the wheels were squeaky at first, but boxes were being ticked, reference recipes triple checked, and finally I realized I had everything to make this salad - OK, I had to buy a lime and some sour cream this morning, but close enough. I LOVE CORN....it's late this year, and I'm starting to twitch a bit from cob withdrawal...my brother/sister in law's farm fb page is compulsively checked multiple times a day, and I am buying extra butter and some new elastic for my fat pants in drooling anticipation....HURRY UP, CORN!! But frozen will work, so into the fray I went!
It's not quite half and half pasta/corn, but almost - I would have liked more corn, so don't be afraid to throw in extra; I like it freshly cut off the cob, but frozen is good, and I had some that I froze myself last year for even more corny flavor(If you use canned we cannot be friends). When you saute it in butter until it just starts to brown, it sticks to the pan when the sugars start to burn - it's no wonder they make corn syrup outta this stuff! Add some acid, some heat, some creamy, and the funk of the cheese and cilantro and UUUU-MAMI that's good eats! I had to invent all the quantities because I didn't measure, but as long as you don't overseason it you can't go wrong....be free, toss in a handful/a few scoops, a clump....no one will care! OK, Handsome Stranger will, he hates onions and says that anything that touches raw ones make the whole bowl taste bad. Then he kissed me and I was proclaimed nasty....maybe it was the onions....maybe NOT.
Street Corn Pasta Salad
1/2 lb. Ditalini or small pasta
1 bag frozen super sweet corn
1 large jalapeño, diced small (seeded!)
2-3 T butter
1/3 cup diced red onion
1 large Roma, cut off outside and discard seeds, dice
1/4 c chopped cilantro
1/2 cab black beans, drained and rinsed
1/2 cup crumbled cotija cheese, divided
1/2 cup each mayo and sour cream
Juice of 1 lime (do half at a time and taste)
Hot chili powder, salt and garlic powder to taste
Cook pasta according to directions, drain and run cold water over until cool. While cooking pasta, put butter, corn and jalapeño in large skillet and cook over med high heat, stirring often. When it just starts to brown, remove and let cool a bit. In large bowl, put onion, Roma, cilantro, beans and lime juice, dump cooled pasta on top, then corn mixture and toss. Add mayo and sour cream, then 2/3 of cheese and seasonings to taste...remember to check before salting because mayo and pasta water have salt! Mix well and refrigerate...if it seems dry when you serve, add a couple T of warm water to loosen it up, then garnish w rest of cheese and a sprinkle of hot chili powder.
Enjoy...I could eat this every day!
ps, Deb, is corn ready YET???
Momma Moosehttp://www.blogger.com/profile/16660753981670995869noreply@blogger.com0tag:blogger.com,1999:blog-8112322789600903296.post-31343025164649596822021-12-29T14:11:00.002-08:002021-12-29T14:11:55.217-08:00Simply the BEST!<a href="https://blogger.googleusercontent.com/img/a/AVvXsEheN6mZzfemoVYbQfvLjU_ZDOfpLdt15zhu0WhADFYiw24mnVgoG9RhXi2BILrcq9zEV4s2IRJAKxs29oDzWcpTeFb7gY9VVAoj3lZXEUITg5HpmuWdUA-KoFLu9BXI04lWMQGmHmi22IevOy1ew6lzd4atZANrBs28YWcFE_pp51L4mOIPgy3O-VuS=s3024" style="display: block; padding: 1em 0px; text-align: center;"><img alt="" border="0" data-original-height="3024" data-original-width="3024" src="https://blogger.googleusercontent.com/img/a/AVvXsEheN6mZzfemoVYbQfvLjU_ZDOfpLdt15zhu0WhADFYiw24mnVgoG9RhXi2BILrcq9zEV4s2IRJAKxs29oDzWcpTeFb7gY9VVAoj3lZXEUITg5HpmuWdUA-KoFLu9BXI04lWMQGmHmi22IevOy1ew6lzd4atZANrBs28YWcFE_pp51L4mOIPgy3O-VuS=s320" width="320" /></a><p>Awwwww yeah....Tina belted it out but I bet you didn't know she was talkin' bout biscuits and gravy; better than all the rest is no joke! It's Thursday after Christmas, I am off all this week too and today is my last day home where I feel like I can lounge in my PJ's watching trash TV and not adulting - the melted/refrozen snow outside has me locked up anyway, so why fight it? Today was the day I would say YES to the carbs, not count a gram of anything, and just enjoy a couple of my favorites from one Mother to another - Lisa Schroeder of Mother's Bistro hits alllll the marks so I'm sharing her finest with you! </p><p>I received my "Mother's Best" cookbook in a basket raffle, not directly, but from a co-worker who won it but wasn't feeling Lisa Schroeder's mojo; she knew I wanted to win the basket for the cookbook alone,so she gifted it to me - still bowled over by her generosity, and she would be pleased to know that several pages are stuck together signifying a recipe that's a keeper....there are a couple stuck together for these two alone! I made a few adjustments, one because the biscuit recipe makes a sh**load in it's full glory, the other because I had a package of breakfast sausage from my local grocery store and it wasn't quite as much as her recipe calls for. Other than that it is 100% Mother's, let me know if you've dined on this in her bistro because I have not and would love to know if this measures up! </p><p> Handsome Stranger loves him a good biscuit, but his go-to is the standard butter Crisco, buttermilk, and baked until the top AND bottom are crispy golden brown....good? Yes. My fave? Nope. Lisa's biscuit is like a crusty pillow, so tender inside, but with a crispy bottom, a craggy top with the sheen of melted butter brushed over, and the flavor and texture that says "This has butter AND cream in it!" The gravy is flat out amazing, and you can taste the cream there as well....use a nice flavorful sausage and the herbs and spices added perfectly complement that meaty goodness. And keep in mind this is utter indulgence, and I only make it a couple times a year and suggest you follow suit - your heart and your cardiologist will thank you. </p><p><b>MOTHER'S BUTTERMILK BISCUITS</b></p><ol style="text-align: left;">3 C. flour <br />4.5 tsp. baking powder <br />1.5 tsp. table salt
1 tsp. and a pinch of kosher salt <br />3 T. sugar <br />3/4 of a stick of cold butter (cut in half, then cut one of the halves in half and only use one small half), cut in small cubes <br />1-1/4 C. buttermilk (I use whole buttermilk) <br />1-1/4 C. heavy cream<br /> 3/4 C. flour for dredging <br />2 T. butter, melted </ol><p>Heat oven to 450, spray square pan with spray and set aside. </p><p>In large bowl, mix flour, baking powder, salts and sugar, add butter cubes and cut or smash in with your fingers until pea sized. Make a well and pour in buttermilk and cream, stir with fork until a shaggy wet dough forms with no dry pockets. Put 3/4 C. flour in another bowl, then using a 1/2 cup scoop if you got one, scoop one biscuit at a time into flour, roll around with your hands and toss back and forth to knock off excess flour, then place in greased pan. Repeat until you have 9 biscuits in pan. Place in oven and bake 10 minutes; turn pan and turn oven down to 375; cook 20-30 minutes, turning once more until golden brown (if you stick the point of a sharp knife under the edge of the center biscuit and pull up a little, you can see if the dough in the center is done). Remove from oven, brush with melted butter and let stand 20 minutes (hahahaha....that never happens here) </p><p><b>MOTHER'S COUNTRY SAUSAGE GRAVY </b></p><div style="margin-left: 40px; text-align: left;">1 lb. bulk pork breakfast sausage (I use Jims Supermarket, they make their own sausages and it's soooo much better than JD!) <br />Butter or bacon fat if needed (I had to add 2 T. of butter because it's so friggen lean!) <br />1/4 C. flour <br />1.5 C. milk <br />1.5 C. heavy cream <br />1 tsp. garlic salt <br />1/2 tsp. onion salt <br />fresh ground black pepper <br />1/2 plus pinch of dried thyme <br />pinch of cayenne </div><p>Brown sausage in large skillet, breaking into small chunks; add additional butter or bacon fat until you have 2-3 T. in with sausage; add flour and stir, cook until flour starts to brown. Add seasonings and milk and stir until it starts to bubble and thicken; add cream and whisk until it starts to bubble and thicken. Turn down to simmer, stirring occasionally, for 30 minutes. </p><p> Mother's splits her biscuits and pops them cut side down on a buttered griddle before serving with gravy; you could also put in toaster oven or broiler cut side up...I like them soft and squishy so I just split/ladle/enjoy! The parsley on top is simply frippery...but I lovelovelove my new Fiesta bowl plates and adding that little pop of color DO makes for a nice presentation. The other plate was my second fave - BRAVO to whoever produced that blackberry jam that I bought at St. Edwards Christmas Bazaar this year, holy Catholic Gramma that stuff is Heaven on a biscuit!</p>Momma Moosehttp://www.blogger.com/profile/16660753981670995869noreply@blogger.com0tag:blogger.com,1999:blog-8112322789600903296.post-54710742397536007592017-04-17T15:10:00.000-07:002017-04-17T15:18:24.663-07:00Love at First Bite<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioI5inaL_-NOWeEbcQwXDQjPG7iWGr7vr4LITra1De57NSGz9Hltzv-t7Ot_NVeRfKh9chBo8Jmq2lnrVb-lnAh-DdEYjIkcUE1YmuBf8VoJoDOCUHUfUD8fNXOk99J1yFpiwj_xCgJ6Y/s1600/20170415_203642.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioI5inaL_-NOWeEbcQwXDQjPG7iWGr7vr4LITra1De57NSGz9Hltzv-t7Ot_NVeRfKh9chBo8Jmq2lnrVb-lnAh-DdEYjIkcUE1YmuBf8VoJoDOCUHUfUD8fNXOk99J1yFpiwj_xCgJ6Y/s320/20170415_203642.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sunset from inside my church</td></tr>
</tbody></table>
Easter was sort of weird this year....I think because my lovely and far too independent daughter moved to Massachusetts last August, and took my grandson hostage so he wasn't here to do the whole Easter Bunny thing. Not that he was falling for it anyway....altho the beard at 14 may LOOK mature, he's probably only a few years past getting suckered by his crafty granny to believe a giant and scary rabbit was sneaking into the house and pooping a bunch of candy in a basket. And I totally missed his A personality when it comes to such tasks, and how he lined up all the completed eggs in a perfect rainbow for all to admire. Gramma just threw eggs into the cups, then wandered off and watched a movie or something, completely forgetting until the dye had gone through the shell so our Polish Dish looked like it had confetti in it. And also missed getting up and finding Ethan watching netflix with a nearly empty basket because he'd been up since 6 and had his pre-breakfast snack of 4.5 lbs of candy stuffed into his basket. And he STILL ate breakfast.....<br />
<br />
I wasn't going to make baskets for the "kids"....in July they will ALL be over 30, so maybe that should be my guilt free cut-off age to stop doing that?? Ended up putting it all in a "platter basket", and for all my good intentions of NOT overdoing it, I thought I was going to need Walt's engine lift to get it into the kitchen. And even at that, it was mostly gone this morning....nothing but a few Twix, a couple snack bags of Almond M&M's, and a bag of pistachios that someone has yet to claim. If the boys are still in bed when I get home, I should probably sneak into their rooms and give them each a shot of insulin. I had a FEW.....still haven't learned to not buy candy I love, so those stupid sour watermelon gummies kept calling my name. Which is apparently "Hey, you....yeah, the one with your pants unbuttoned"....<br />
<br />
Breakfast was the Easter Absolute....cannot celebrate the Risen Lord without Polish Dish (another post, look it up), and some lovely asiago roasted garlic bread toast dripping with butter. We went to bed late (Saturday Vigil Mass takes FOREVER), got up late, but apparently the kids were hibernating so we finally stood between their bedroom doors and said LOUDLY "We are eating breakfast in 5 minutes, with or without you", so 10 minutes later they got up. Which was good, because I decided that we had to have some kind of sweet bread after all, did a speed scan of Pinterest, then whipped up my version of the offering "Best Ever Cinnamon Roll Bites". Everyone LOVED them....they are sweet, and petite, and tender, and super-duper yummy ESPECIALLY if you smear some butter on them, and SO much faster than cinnamon rolls. I also tweaked the recipe because biscuits need buttermilk, and buttermilk makes things more tender and with a pleasant tang....you could probably use Bisquick for this, but you know how I feel about that so don't tell me if you do. Enjoy.....your first bite will not be your last!<br />
<br />
Better Cinnamon Bites<br />
<br />
I will admit I cranked up the recipe a bit, and perhaps the pan could have been less full, but what the heck....you could probably pile some on top, or use a small oven proof dish or put them in cupcake tins or whatever....just make them and I think you'll discover no one cares, and it's hard to complain when your mouth is full.<br />
<br />
Dough: <br />
2.1/3 Cups flour<br />
1 T. baking powder<br />
1/2 tsp. salt<br />
1/4 tsp. baking soda<br />
1/2 Cup cold butter (1 cube)<br />
1 C. buttermilk<br />
<br />
Topping:<br />
1/4 Cup brown sugar<br />
1/4 Cup white sugar<br />
2 T. cinnamon<br />
<br />
2 T. melted butter<br />
<br />
Icing:<br />
1 T. butter, melted<br />
1 C. powdered sugar<br />
Milk <br />
<br />
Preheat oven to 350, grease or spray a large pie plate or tin, or an 8x8 square glass pan, or maybe a 8 or 10 inch spring form pan and set aside.<br />
<br />
Mix topping ingredients in medium sized bowl and set aside.<br />
<br />
Mix flour, baking powder, salt and soda in large bowl, cut in cold butter with pastry blender, a fork, or your fingers until small pea sized chunks. Stir in buttermilk with a fork, adding more if needed to get a rough shaggy ball, and don't over work or they'll be tough. Once you have the sides scraped, grab a cookie scoop or two teaspoons and start making rough balls about an inch diameter, and drop each into the cinnamon sugar. roll around and put in baking dish, continuing until you've used all the dough. Squeeze them in, or put some in another container if you feel like there's too many - I ate a fair amount of dough so that helped me, lol.<br />
<br />
Melt butter and drizzle over top, then bake at 350 for 25-30 minutes or until you can stick a knife tip in between two center balls and check to ensure they are no longer doughy. Put on trivet and let cool for maybe 10 minutes. While waiting to cool, melt icing butter, add powdered sugar and whisk, adding enough milk to get a creamy but thing icing. Drizzle on top of balls and serve warm. With butter on the side.....I will add a picture of the recipe next time I make them, but never thought about it yesterday because I was too busy stuffing my face, so you get one of my church I thought was beautiful and more Easter appropriate. But come to think of it, I wonder how I get ANY food pictures on here since I'm forever stuffing my face....Momma Moosehttp://www.blogger.com/profile/16660753981670995869noreply@blogger.com1tag:blogger.com,1999:blog-8112322789600903296.post-68695540226504982542017-03-31T18:13:00.001-07:002017-03-31T18:13:07.692-07:00He's the Apple of my Eye *taptaptap*....is this thing on?? Heheheh....yes, I'm still alive, I am just without a home computer and writing full-fledged posts on a smart phone belies it's name. I have posted several new offerings on my facebook page (bitchinvittles of course), so you can look there since I haven't figured our if I can link the two of the accounts together and don't feel like it right now. And that's how I roll....except at my real job, THAT I take super seriously and I'm not saying that just because this is out there in cyber "everyone can read it* land. REALLY.<br />
<br />
I really am a bit of a mess....wicked bad arthritis in one knee, plantar fasciitis in one foot, Achilles tendinitis in the other, and bone spurs aplenty in all of them. No matter what I wear I am sporting New Balance walking shoes, white for casual and gray for more formal attire....they cost dang near as much as Manolo's, so if you see me in a cocktail dress cut down/up to there, remember that my walking shoes look far better with it than me belly crawling across the floor. I graduated to a pair of "engineered" sandals, and they're pretty cute....but the jury's still out, I wore them today to Ikea so whether I sleep tonight without lightning bolts in my heel or not will determine if they're good enough support until my healing is complete. I hope so...spending the summer in walking shoes is not my idea of fun....my toes need their freedom!!<br />
<br />
Last fall Handsome Stranger and I drove alllllll the way to Hood River, Oregon to pick our favorite apples right off beautifully manicured and well taken care of trees at Kiyokawa Family Farms, and got a little carried away....I think we had in the realm of 70 POUNDS of apples just for us, but it was SO MUCH FUN picking it was hard to stop. My favorite is the Pink Lady (or Cripp's Pink), and they were not u-picking them, but as they were in season, we were able to get them out of the stand, but my honey's pick is always Cameo's, and they were thick and heavy on those trees, just screaming to be picked! It didn't take long to load up our wagon, and it is truly amazing how good an apple is you just picked off the tree yourself....they are my second favorite, and we bought so many it brought the price down so it was fine by me. <br />
<br />
We eat a LOT of apples on WW....it's free, they are filling, conquer the sweet cravings, and have tons of fiber and bulk - but maybe not 70 lbs. worth. After a couple months, HS decided that they were starting to soften just a tad, so he would cull out the ones that were aging and whip out a batch of applesauce, no sugar added. I have to tell you, that is the best damn applesauce I have EVER had....it was velvety smooth, sweet and tart, and be darned if a thick layer of it on top of demon oatmeal made me think I was eating apple not-so-crisp. I already miss it, but next year we may have to up the tally to 150 lbs and he can make half into sauce!<br />
<br />
I can also find other uses for these beauties....they made great pie, fantastic apple sour cream coffee cake (recipe is in here somewhere), and one my new favorites, Apple German Cake from the good folks at Bob's Red Mill. They have a store in Milwaukie, and I visited there today....I walked over to the goody case they sell their baked goods from, and didn't see it there, but there was an empty shelf with a blank tag. I turned the tag around and sure enough "Apple German Cake" was written on it, and a lady who was hovering said "Apple cake, huh?" I said "HOW can they be OUT??", and she says "Yeah, I know...." and we both walked away with tears in our eyes...oh BOB, how COULD you??<br />
<br />
Neither one of us trusts ourselves enough to make it because we know it's kryptonite, but maybe for Easter?? Here it is....I'm not putting it in there, but the recipe does call for some of Bob's products, feel free to use those or whatever you have on hand :-)<br />
<br />
<b>Bob's Red Mill Apple German Cake</b><br />
<br />
This cake is not fancy; it's very dark when baked, and has no topping at all....do NOT let that fool you. It packs and apple punch like you won't believe, and it's sweet, dense, and moist as all get-out....the most I think I would attempt to fancy it up is put a pretty stencil on top and sprinkle with powdered sugar, but trust me when I say no one will care while they are stuffing it in their face. And it's RIDICULOUSLY easy...<br />
<br />
2 C. Unbleached white flour<br />
2 C. sugar<br />
2 tsp. cinnamon<br />
1 tsp. salt<br />
1 tsp. baking soda<br />
2 eggs<br />
4 cups peeled apple, chopped in 1/2-3/4" cubes<br />
1 C. walnuts, coarsely chopped<br />
1/2 C. vegetable oil<br />
1 tsp. vanilla<br />
<br />
Heat oven to 350, grease 9x13 pan.<br />
<br />
Combine flour, sugar, cinnamon, salt, and baking soda in large mixing bowl, set aside. In medium mixing bowl combine eggs, apple, walnuts, oil, and vanilla; stir together until well mixed, then pour into dry mix and stir until combined. Pour into prepared pan and bake at 350 40-45 minutes; cool and serve plain, with whipped cream or ice cream if desired.<br />
<br />
Enjoy the apple-y and spicy goodness, and think of green orchards against a backdrop of a beautiful snow-capped mountain rising into the bluest of skies....it was a pretty awesome experience, you should do it at least once before your knees and feet give out completely!Momma Moosehttp://www.blogger.com/profile/16660753981670995869noreply@blogger.com0tag:blogger.com,1999:blog-8112322789600903296.post-55977302850037324732015-06-10T11:43:00.000-07:002015-06-10T11:43:09.861-07:00Let Us Wrap Chicken....BBBBOK, BOK!<!--[if gte mso 9]><xml>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgh75VvaHmIuqtgTUGxKjWEKvqCtklIH2NzYy0fXVTqEV_mRrQg2PDaCjfDrMe-hwrCPmzS3FgbePC8b3-W9NXSxooKKU2SFpKORXCJucyXFD8DNBCBnvqrJJ-3pFSi953bgwXYL-OUwjE/s1600/IMG_20150116_194750233.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgh75VvaHmIuqtgTUGxKjWEKvqCtklIH2NzYy0fXVTqEV_mRrQg2PDaCjfDrMe-hwrCPmzS3FgbePC8b3-W9NXSxooKKU2SFpKORXCJucyXFD8DNBCBnvqrJJ-3pFSi953bgwXYL-OUwjE/s320/IMG_20150116_194750233.jpg" width="320" /></a>Growing up in a family with 5 kids and one income makes life
interesting.<span style="mso-spacerun: yes;"> </span>Not like “My summer
vacation to Egypt/Hawaii/Scotland was SUCH a wonderful adventure”, or “I got a whole
new wardr<span style="mso-spacerun: yes;">obe and I can't WAIT to show my gold plated mary janes to Mary Jane!"</span><span style="mso-spacerun: yes;">, but more like “We went camping and my little brother
didn’t even drown”, or “my gramma made me a new dickey to wear on the first day
of school, now I just need a sweater and pants to wear with it” kind of
interesting.. </span>But I didn’t
feel all that poor, just thought some people were really rich – and we were
resourceful, so we made poor look good (just don’t look at my childhood photos).</div>
<br />
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<br /></div>
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We ate pretty basic foods, it was the 60’s/70’s and although
the women’s lib movement was gaining speed and depth like a tsunami of
bra-less, mini skirted, and free from the shackles of housewifery WOMEN, my mom
still stayed home, wore aprons, and talked on the dial phone that was soooooo
modern because it was olive green and not black and had a cord so long she
could go anywhere in the house save the basement which is where we hid from her to avoid a spontaneous cleaning jag.<span style="mso-spacerun: yes;"> </span>She oven fried chicken, made spaghetti,
hamburger creole,<span style="mso-spacerun: yes;"> </span>and sloppy joes,
occasionally nodding begrudgingly to the feminists alternative to real meals
and throwing tv dinners or pot pies in the oven.<span style="mso-spacerun: yes;"> </span>Which we loved all of….I still have a
fondness for instant mashed potatoes and that delicious apple cobbler that you
had to pick the peas out of first.</div>
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<br /></div>
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I have a love/hate relationship with restaurants.<span style="mso-spacerun: yes;"> </span>I love that they make the food for me/hate
that they make me pay for something I know I can make at home.<span style="mso-spacerun: yes;"> </span>Love that I can eat a different country’s
cuisine every day of the week/hate that I can’t GO there to eat it.<span style="mso-spacerun: yes;"> </span>Love that I can get a decadent meal with zero
prep or clean up/hate that if I start counting points I will need to remove
mine, my guests, and at least one nearby table occupants shoes to have enough
digits to calculate why my Weight Watchers leader will do a double take and
blow a long, low whistle under her breath at the scale readout when I weigh in
next.<span style="mso-spacerun: yes;"> </span>Such is life…..you want it, you’re
gonna pay for it, which is why I love this next recipe.<span style="mso-spacerun: yes;"> </span>Not only do I not have to pay for it
literally or figuratively, I can actually feel good about myself when I enjoy
the heck out of it – hell, I’ll leave MYSELF a tip!</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b>BETTER Chicken Lettuce Wraps</b></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Better is only in nutrition….the real ones at you-know-where
are not to be sneezed at, I love them and will continue to order when I go to
that place, I just wanted a DIY version that I knew exactly what went into
it.<span style="mso-spacerun: yes;"> </span>And that I’m cheating them out of
8.95….</div>
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<br /></div>
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1 chicken
breast, ground in processor/finely chopped (or 6 oz. of ground bird)</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
2 t. olive
oil</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
1 t. sesame
oil</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
4-6
mushrooms, diced small</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
1 can water
chestnuts, diced small</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
2-3 green
onions, sliced thinly</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
1 clove
garlic, minced</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
2-4 T.
oyster sauce</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
1 t. rice
vinegar</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
1 t.
cornstarch</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
Sugar to
taste</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
¼ tsp.
ginger</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
Iceberg,
butter lettuce, or romaine</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
Cooked brown
rice - you could fry noodles, but brown rice is healthier and gives it texture
and protein <span style="font-family: Wingdings; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-char-type: symbol; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin; mso-symbol-font-family: Wingdings;"><span style="mso-char-type: symbol; mso-symbol-font-family: Wingdings;">J</span></span></div>
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<br /></div>
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<b>Special
sauce:</b></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
½ C. hot water</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
¼ C. sugar</div>
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2 T. soy</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
2 T. rice
vinegar</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
2 T. ketchup</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
1 T. lemon
juice</div>
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1/8 tsp.
sesame oil</div>
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1 tsp. to 1 Tbsp.
hot mustard</div>
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1-2 tsp.
garlic red chili paste</div>
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<br /></div>
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Heat olive
oil until smoking hot, add garlic, chicken and sesame oil and toss/break up
chicken until no longer pink.<span style="mso-spacerun: yes;"> </span>Add
mushrooms, onion, and water chestnuts and continue to stir fry on high until
mushrooms are cooked, mix oyster sauce, vinegar, and cornstarch until dissolved
and add, cook and stir one minute until sauce has coated everything and is nice
and glossy.</div>
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<br /></div>
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Special Sauce: Dissolve sugar in hot water, then whisk in remaining ingredients and adjust to hot/sweet/sour/more hot taste. </div>
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<br /></div>
Serve with
iceberg lettuce (cut in half and wash, taking off large outer leaves), butter
lettuce (OH COSTCO I LOVE YOU), just remove core and rinse, or romaine (remove
outer large leaves and use like a lettuce boat) – I serve a plate with a pile
of lettuce leaves, a pile of brown rice, and a pile of the chicken with a
little cup in the middle with the sauce (MUST have!) and let the assembling begin!<br />
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
Enjoy….I
realize some of you are going to say “Who has garlic red chili paste, hot
mustard and sesame oil in their fridge?”….that would be those of us who
lovelovelove flavor!!<span style="mso-spacerun: yes;"> </span>All can be
purchased at your grocery store in the Asian food section, and will last
FOREVER – and once you try these you’ll make them all the time, and your grocer
will notice the uptick in Asian condiment sales and start carrying black bean
paste and pot sticker wrappers and I'll give you MORE yummy recipes!</div>
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<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
Momma Moosehttp://www.blogger.com/profile/16660753981670995869noreply@blogger.com1tag:blogger.com,1999:blog-8112322789600903296.post-48509008695543739992015-04-30T10:38:00.001-07:002015-04-30T12:05:17.958-07:00Meant to Be...<!--[if gte mso 9]><xml>
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<br />
<div class="MsoNormal">
36 years is a long time to do anything.<span style="mso-spacerun: yes;"> </span>Really….if someone told you that you had to
drive the same car for 36 years, you’d probably think they were crazy.<span style="mso-spacerun: yes;"> </span>All those dings and dents, layers of paint,
worn out upholstery, sagging springs, cloudy windshield, the MILES….not to
mention the strange noises, weird smells, and all the little defects you finally
gave up on fixing and just pretend not to notice anymore.<span style="mso-spacerun: yes;"> </span>But then again, it’s COMFORTABLE….you have
your butt-print in the seat, the stations programed just how you like em, and
you know exactly what to do if you really need to make it go – it’s like a part
of you.<span style="mso-spacerun: yes;"> </span>As long as it never leaves you
stranded, it’s been there for you rain or shine, why break in an unknown?</div>
<div class="MsoNormal">
</div>
<div class="MsoNormal">
So yeah…..my 36<sup>th</sup> wedding anniversary is coming
up in May, and it’s hard to believe neither of us has wrapped the other around
a tree or launched into a ravine.<span style="mso-spacerun: yes;"> </span>I
kid…sort of.<span style="mso-spacerun: yes;"> </span>As I get older (and I’m
fairly certain it has to do with hormone depletion) I’m much more mellow about the
man bringing home another lawnmower he found in the dumpster at work, or when I
stumble across a stash of shiny new tools bought on the sly at Harbor Freight
and put away in the garage immediately rather than on the dining room table to
grow cobwebs until he is directed to remove them or dig them out of the
recycling bin.<span style="mso-spacerun: yes;"> </span>I try to save my
righteous indignation for work - peeps should be paid to fear me.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
As for the wear and tear, at least we are a matched pair….he
has the crinkle between his eyebrows and he HATES that I point it out when he’s
mad about something, I have the “mad mouth” wrinkle that makes me look like my
mom/gramma in their golden years, and we have matching aches, pains, and
titanium stents – we really do believe in togetherness.<span style="mso-spacerun: yes;"> </span>But there is nothing wrong with
comfortable....I like that I don’t have to suck in my gut all the time, and if
I need to, hell, there’s underwear for that.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Speaking of comfort, again with the soup….it’s a warm cozy
hug in a bowl, and like a fuzzy blanket will relax you, fill your tummy, and
put you to sleep.<span style="mso-spacerun: yes;"> </span>Must be old people
food….we eat more and more soup as we move through life, I’m thinking it’s the
geezer version of baby food.<span style="mso-spacerun: yes;"> </span>Easy to digest,
not a lot of chewing, and plenty of veggies to keep you regular – it’s geriatric
genius!<span style="mso-spacerun: yes;"> </span>This recipe came about because
I’ve always wanted to make it, but didn’t know where to find the little pasta
balls.<span style="mso-spacerun: yes;"> </span>I think there is a specific pasta
for this, but found Israeli couscous to look suspiciously similar in size, so I
got my hands on some, then started googling and came up with my own recipe – it
is a new fave, and I use kale instead of spinach, which I recently found is
very good for your eyes…anything that helps avoid growing more squinty lines is
awesome in my book!<span style="mso-spacerun: yes;"> </span></div>
<div class="MsoNormal">
<span style="mso-spacerun: yes;"> </span><span style="mso-spacerun: yes;"> </span></div>
<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;">Italian Wedding Soup</b></div>
<div class="MsoNormal">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTCcYE69BKjyj38j7r3qHqyOOx6y-TAh4-tCAjaEN6EYfJshVg73A7182a4rHRmDz8_12VC4BsF9CvgW8NNfmqAso-Kb-Aq47CJuZoKc9ox-ttxx16nX7ZkS721rf-wim71g4jsFPW5wk/s1600/IMG_20150212_113504089.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTCcYE69BKjyj38j7r3qHqyOOx6y-TAh4-tCAjaEN6EYfJshVg73A7182a4rHRmDz8_12VC4BsF9CvgW8NNfmqAso-Kb-Aq47CJuZoKc9ox-ttxx16nX7ZkS721rf-wim71g4jsFPW5wk/s1600/IMG_20150212_113504089.jpg" height="180" width="320" /></a></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
I read that this
is a common offering at Italian restaurants everywhere, but I’ve never seen
it…wait, is Pizza Hut Italian?<span style="mso-spacerun: yes;"> </span>I have,
however, seen it at my local grocery store, in a large pot by cardboard cups,
and most likely poured out of a gigantic waxed milk type carton and heated to
temp so that random people can stick their fingers in it or double dip with the
inevitable tasting spoons nearby.<span style="mso-spacerun: yes;"> </span>I
prefer to make my own, thank you very much, where I control the germ content,
know exactly what’s in it, and don’t have to pay $3.99 for a container that
won’t even fill one of my special soup cups.<span style="mso-spacerun: yes;">
</span>If you don’t like to chop, stir, brown, season, and be creative, there
are a few cheats, otherwise you can get yours at the store…it’s like having a
close personal relationship with your entire community!</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<b style="mso-bidi-font-weight: normal;">Meatballs</b></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
2 boneless,
skinless chicken breasts, cut in 1-2” chunks (or about 12 oz. ground chicken or
turkey)</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
½ tsp.
garlic salt</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
¼ c. panko
(or bread crumbs, or make your own by grating a piece of soft bread but use a
little more)</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
1 egg white
(just do it, you don’t need the yolk)</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<b style="mso-bidi-font-weight: normal;">Soup</b></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
1 T. olive
oil (or whatever oil, just not motor)</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
2 Carrots,
peeled and cut in half (large ends in quarters) and sliced thickish</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
3 stalks
celery, split and cut in chunklets (I like the middle part…use the leaves)</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
I small
onion, chopped</div>
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1-2 tsp.
dried thyme</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
½ bunch of
kale, as much of the stem cut off as possible and chopped</div>
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2 quarts of
chicken broth (use water and a good chicken base if you don’t make your own
(wuss) or<span style="mso-spacerun: yes;"> </span>buy the stuff in cartons/cans
(what’s THAT like??)</div>
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1 C. hot
water</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
½ C. <b style="mso-bidi-font-weight: normal;"><u>Israeli</u></b> couscous (Not an easy
find, but Fred Meyer has in bulk - you can use any small pasta instead)</div>
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Salt and
pepper to taste</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
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You can pan
fry or roast the meatballs, so if you prefer the low maintenance method, heat
the oven to 375 and spray a cookie sheet.<span style="mso-spacerun: yes;">
</span>If you went boneless skinless, you need to either throw the chunks of
raw chicken breast in a food processor, then pulse until it’s all ground
up…poke around in there with a spatula (not while it’s running), and pulse
again to make sure there are no chunks left.<span style="mso-spacerun: yes;">
</span>Scrape into bowl, and add the other ingredients and mix, then shape into
teeny, tiny meatballs.<span style="mso-spacerun: yes;"> </span>Soooooo cute!!<span style="mso-spacerun: yes;"> </span>Put on cookie sheet and bake in oven for
about 10 minutes….should get a little golden on the bottom.<span style="mso-spacerun: yes;"> </span>Remove and let cool on sheet.<span style="mso-spacerun: yes;"> </span>You can also spray a big fry pan and cook
them that way….just keep moving them so they roll around, and then let them
cool in the pan until you’re ready.</div>
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<br /></div>
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(Feeling
extra lazy??<span style="mso-spacerun: yes;"> </span>Put meat mixture on a piece
of wax paper, and use your hands to flatten and shape into a square about ½”
thick.<span style="mso-spacerun: yes;"> </span>Use a big knife to cut through it
both directions in a ½” square grid, then flop the whole thing, meat side down,
into an oiled (sprayed) heated large skillet big enough to accommodate the
square.<span style="mso-spacerun: yes;"> </span>Let brown, then peel off the wax
paper, flip it over, and brown on the other side.<span style="mso-spacerun: yes;"> </span>Once they’re browned, you can use the edge of
your spatula to separate them all, and voila!<span style="mso-spacerun: yes;">
</span>Tiny square meatballs!)</div>
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<br /></div>
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In large
stock pot, add oil and heat to medium high, then add carrot, celery and onion
and saute until onion is translucent.<span style="mso-spacerun: yes;">
</span>Add thyme and stir a minute or so (I hear this toasts the herbs and
makes them more flavorful), then add kale and stir in (fresh spinach is the
norm, and it’s added at the end – my son in law ate all the spinach so I subbed
kale and really liked it).<span style="mso-spacerun: yes;"> </span>Pour in the
chicken broth and turn up to high and add the meatballs.<span style="mso-spacerun: yes;"> </span>Pour the 1 cup hot water into the pan you
cooked the meatballs in, and make sure you scrape up every bit of lovely fond,
then pour that into the soup….colors it beautifully!</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
Now, on
another burner, heat a skillet until hot and dry.<span style="mso-spacerun: yes;"> </span>Add the couscous and shake, shake, shake that
pan!<span style="mso-spacerun: yes;"> </span>Keep those balls moving, and when a
delicate golden brown, dump them into the soup and listen to the sizzle!<span style="mso-spacerun: yes;"> </span>When the pot boils, turn down to simmer and
let cook about 10 minutes, or until couscous is tender.<span style="mso-spacerun: yes;"> </span>Salt and pepper to taste, add fresh grated
Parmesan to the top when serving if you like, and have at it….only thing that
makes this better is a second bowl!</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
The other
thing about a 36 year commitment is that eventually it becomes, as our grandson
points out, a “classic”….that does not necessarily denote great value or
desirability, but sure feels like home to me – here’s to another 36 years, HS –
you are priceless to me!</div>
Momma Moosehttp://www.blogger.com/profile/16660753981670995869noreply@blogger.com1tag:blogger.com,1999:blog-8112322789600903296.post-57297975369616526372015-04-17T10:14:00.000-07:002015-05-14T11:54:53.883-07:00Passport to Pudge<!--[if gte mso 9]><xml>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNpVqlyk2PTIlLI45LQQl0yjXjBo6qq3D8RKzJED_MArxdII_LiG9sJBhCXECxXNQvamCHpsVokfB0wR6FkDYBDfuGh-JLb0tD3LpLp_JMVrwEaqz8KCZjvMF7czYRNKT0rYVZ_FBIeos/s1600/IMG_20150122_175023010.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNpVqlyk2PTIlLI45LQQl0yjXjBo6qq3D8RKzJED_MArxdII_LiG9sJBhCXECxXNQvamCHpsVokfB0wR6FkDYBDfuGh-JLb0tD3LpLp_JMVrwEaqz8KCZjvMF7czYRNKT0rYVZ_FBIeos/s1600/IMG_20150122_175023010.jpg" width="180" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">WHERE IS MY FORK...</td></tr>
</tbody></table>
<br />
<div class="MsoNormal">
I love how foods have traveled around the world, and wormed
its way into places where you would never imagine it could get a foothold.<span style="mso-spacerun: yes;"> </span>Sure you can expect to find a veritable UN of
cuisines in the big city, but when you come across a thriving Greek restaurant
in a Podunk little community that doesn’t even have a moving picture screen,
THAT impresses me.<span style="mso-spacerun: yes;"> </span>Blue House in
Vernonia, OR would rank right up there…..a lovely Greek family that shares its
love of their heritage in a town probably most notable for having a swimmin’
hole in the middle of downtown.</div>
<div class="MsoNormal">
Mexican food is a fave – its just so earthy and unpretentious,
and the flavors from a handful of ingredients can blow your mind….makes me
wonder who figure out dried chili peppers were even edible.<span style="mso-spacerun: yes;"> </span>I’ve learned to love peppers, which for many,
MANY years I would not touch with a 10 foot pole if they were cooked.<span style="mso-spacerun: yes;"> </span>Handsome Stranger is not quite as evolved,
but he has been known to eat them recently, and without shouts of “NO FAIR!!”
and lengthy bouts of pouting.<span style="mso-spacerun: yes;"> </span>I still have
so much to learn about what all the countries regions have to offer, but
because Google will take me places I have never been, it is my tour guide to
the treasures our southern neighbors have to offer.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
I go through cycles,<span style="mso-spacerun: yes;">
</span>and will master/mess with one dish, then move on to another –
tamales?<span style="mso-spacerun: yes;"> </span>Check. (what a pain in the
arse…I know why even Mexicans only make this a couple times a year at most) <span style="mso-spacerun: yes;"> </span>Carnitas?<span style="mso-spacerun: yes;">
</span>Check.<span style="mso-spacerun: yes;"> </span>(If you do it right it
should come with a stent….fatty pork DEEP FRIED??)<span style="mso-spacerun: yes;"> </span>Pork Verde?<span style="mso-spacerun: yes;">
</span>Check.<span style="mso-spacerun: yes;"> </span>I’m throwing that in too,
because it’s what I use to top the following wonder…. </div>
<div class="MsoNormal">
<br />
<b>SOPITOS</b></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
These are a
lovely little item that I first had at my favorite (long gone) Mexican
establishment….one of the many things I have to live without since I have never
found their equal.<span style="mso-spacerun: yes;"> </span>Think of the base as
a corn tortilla on steroids, but with a tender side….you'll have to trust me.<span style="mso-spacerun: yes;"> </span>Toppings can be as varied as your tastes, I
just like nice tender meat in a piquant sauce, so you can go wild with
that.<span style="mso-spacerun: yes;"> </span>As always….eat what you like, not
what someone says you should….well, except this, THIS you should eat!</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<b>Sopes (the
base of Sopitos)</b></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
1 C. masa
harina (look in Mexican aisle….4# bag I think is the smallest container)</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
¾ C. warm
water</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
¼ C.
vegetable oil (I use light olive oil in everything)</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
½ tsp. salt
(it’s just dough, no raw eggs, so taste it for salt…I LOVE it raw!)</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal">
Put masa in bowl, make a well and mix in water and oil with your
hands until it forms a moist dough.<span style="mso-spacerun: yes;"> </span>It
should be soft, and not too sticky….if it’s too dry, it will be hard to form
the discs without them cracking.<span style="mso-spacerun: yes;"> </span>More
water if dry, more masa if too wet….easy peasy.<span style="mso-spacerun: yes;">
</span>Divide dough into 4 equal pieces<span style="mso-spacerun: yes;">
</span>and roll each into a ball, then put under a towel or in a plastic bag to
keep them from drying out.<span style="mso-spacerun: yes;"> </span>Roll out each
ball with rolling pin or wine bottle (see me for an empty one…) to about ¼”
thick - I do them thicker, build up the edge a bit, then put them in a hot oil
bath, but I am not right in the head, but this is Aaron Sanchez’s recipe and
he’s the MAN.<span style="mso-spacerun: yes;"> </span>I have put the ball on the
bottom of a plate, then pressed with the bottom of a same size plate to good
success as well:<br />
<br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5b6r17CVw6FpA2hi8xH0XqaNh3tQA6sqjOQCzfIMJpttnN16Ru_l5BWDr85zd5Ao-NrBbYKkXBbts5lu8iZRl72HREm_4cywqqpe00uP2MzIRSH-kAjaomqsCl84y2PF7jilKCTPN120/s1600/IMG_20150302_182039460_HDR.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5b6r17CVw6FpA2hi8xH0XqaNh3tQA6sqjOQCzfIMJpttnN16Ru_l5BWDr85zd5Ao-NrBbYKkXBbts5lu8iZRl72HREm_4cywqqpe00uP2MzIRSH-kAjaomqsCl84y2PF7jilKCTPN120/s1600/IMG_20150302_182039460_HDR.jpg" width="150" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pinch ridge along edge</td></tr>
</tbody></table>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOnK72v0pjhD4c02AgrKNV_5hGmpmmoApL56-2zj-FBUax9qrHabRn1qRngKy3myIhdKv3xsHV61ekvZaA4LR85-JH8XAfTD1H1ZCTTGjwL5OIuZtWzmUtHm_g-5lfrvDwCvFbwj0Upes/s1600/IMG_20150302_181852265.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOnK72v0pjhD4c02AgrKNV_5hGmpmmoApL56-2zj-FBUax9qrHabRn1qRngKy3myIhdKv3xsHV61ekvZaA4LR85-JH8XAfTD1H1ZCTTGjwL5OIuZtWzmUtHm_g-5lfrvDwCvFbwj0Upes/s1600/IMG_20150302_181852265.jpg" width="150" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Form into ball....</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEga5qT9Qv1y1NNDXTbiVl89oaIME1wU8ixrrTNscWyvKML7UlrHKHsTLUzwfR7tgj5EuVoiKGqRGjPyWohDrAVglVols0HRBpqKyWM1kxZPGAf2gaJqMnk_FT4QHMa433yv7l86FsFTkMs/s1600/IMG_20150302_181906163.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEga5qT9Qv1y1NNDXTbiVl89oaIME1wU8ixrrTNscWyvKML7UlrHKHsTLUzwfR7tgj5EuVoiKGqRGjPyWohDrAVglVols0HRBpqKyWM1kxZPGAf2gaJqMnk_FT4QHMa433yv7l86FsFTkMs/s1600/IMG_20150302_181906163.jpg" width="150" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Flatten with bottom of plate...</td></tr>
</tbody></table>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSiZCChuoQVhTcRqNgleI0I2Xy7vr8z5CYUUkJykmLQAVHima4B0ojLHSyYqAtcQeSyYgqeetWadDVs8YcZZYagJtjv-6qFU-Mqoajrapp4AUcnIS02W5sBIlGoLaX4XqNi7k519dkPaI/s1600/IMG_20150302_181852265.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a></div>
</div>
<div class="MsoNormal">
<br />
Heat a skillet over medium to medium high heat, brush with a
little oil or use pan spray and carefully put sope in.<span style="mso-spacerun: yes;"> </span>Cook until little brown blisters appear on
the bottom, about 45 seconds (a bit longer if the heat is lower, same for the
other side).<span style="mso-spacerun: yes;"> </span>Flip carefully and cool
other side another 30-45 seconds, flip one more time, count to 10, and transfer
to a towel or parchment lined cookie sheet.<span style="mso-spacerun: yes;">
</span>Keep warm in 300 degree oven.<span style="mso-spacerun: yes;"> </span>Now
for toppings:</div>
<div class="MsoNormal">
<br />
<b>Pork verde</b></div>
<div class="MsoNormal">
If you are lazy or don’t eat pork (you live a sad existence,
my friend), rotisserie chicken meat warmed with a little green salsa makes a
quick and light substitution)</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
1 lb. pork
butt or pork steaks, remove large chunks of fat and cube 1”</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
1 T. oil</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
1-3
jalepenos or serrano peppers, chopped (seed and devein?<span style="mso-spacerun: yes;"> </span>Your choice….how hot you like it?)</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
1-2 cloves
garlic, chopped</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
4-6
tomatillos, husk removed, cored and coarsely chopped</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
½ onion,
chopped</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
Salt,
pepper, and cumin to taste</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
Heat skillet
or large saucepan over medium high, add oil and bring to smoking point, then
add pork that you have sprinkled with a little salt and pepper.<span style="mso-spacerun: yes;"> </span>Let<span style="mso-spacerun: yes;">
</span>sit for a minute or two so it can get nice and brown, then stir a bit
and let sit while it comes back up to temp.<span style="mso-spacerun: yes;">
</span>Continue to stir and brown most sides of the meat, then add garlic,
onion and peppers, cook and stir a couple more minutes, then add tomatillos,
salt, pepper and cumin to taste.<span style="mso-spacerun: yes;">
</span>Tomatillos have a lot of water, so you shouldn’t need to add any, but
keep an eye on it as it simmer and add a little if it threatens to stick.<span style="mso-spacerun: yes;"> </span>Bring to boil, cover and simmer for about an
hour or until pork is fork tender and try not to burn the skin off your tongue
trying it.<span style="mso-spacerun: yes;"> </span>It should be enrobed in a
beautiful tart/spicy/savory sauce, not runny…if it is, just cook a bit longer
with no lid.</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<b>Sopitos Assembly:</b></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
Sopes<br />
Refried
beans, warmed (optional, but REALLY FILLING and adds a creamy element)<br />
Pork verde </div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
Queso
fresco, crumbled, or Mexican blend cheese</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
Thinly
shaved lettuce</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
Diced tomato</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
Sour cream</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
To assemble
Sopitos, put your warm sopes on a platter, then top each with a smear of beans, a healthy scoop
of pork verde, then top with crumbled queso or Mexican cheese, shaved lettuce,
and diced tomatoes, then a dollop of sour cream and a little sprig of cilantro
if you wanna get all fancy.<span style="mso-spacerun: yes;"> </span>I think you
could make twice as many with this verde recipe, or just eat half of it while you’re
assembling and pretend you eat like a supermodel at dinner and save your
portion for lunch the next day.<span style="mso-spacerun: yes;"> </span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
Enjoy, and
all I ask is that you not burst my bubble and tell me that some dude in a
greasy spoon in the Midwest originally invented this with a corn muffin mix and
a can of Dinty Moore beef stew….it would break my fat little Corazon. (I forget
how to make that little doohickey above the o….my apologies to my Mexican
friends)</div>
Momma Moosehttp://www.blogger.com/profile/16660753981670995869noreply@blogger.com0tag:blogger.com,1999:blog-8112322789600903296.post-44249768980722855602015-04-10T17:03:00.002-07:002015-04-10T17:03:22.627-07:00Eating Happiness<!--[if gte mso 9]><xml>
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<div class="MsoNormal">
Holy smokes, Batman….I fail at blogging!!<span style="mso-spacerun: yes;"> </span>Sorry for the loooong hiatus, but my computer
was invaded by a sticky fingered, dirty dish cluttering, homework littering,
game installing, dirty sock leaving 13 year old – I think it’s time for his
parents to get him his own computer so he can pollute it in 3.5 seconds flat and
then go outside and play with sticks and the dogs.<span style="mso-spacerun: yes;"> </span>I think we have all the bugs cleaned off
(figuratively and literally), but it appears I have not much space left on ye
olde hard drives so hopefully this won’t put it over the edge and take me back
to a blue screen.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Part of my issue is writing block and memory (or lack
therof)….having a hard time thinking of new things, and remember what I’ve
already posted, and I don’t want to be that old lady that constantly repeats
herself.<span style="mso-spacerun: yes;"> </span>Part of my issue is writing
block and mem….HAHAHA, sucker!<span style="mso-spacerun: yes;">
</span>Sorry, still a bit of a dufus, and that will NEVER change.<span style="mso-spacerun: yes;"> </span>So how bout we just cut to the chase and I
recipe you up?<span style="mso-spacerun: yes;"> </span>More than a couple new
ones have wandered through my kitchen in the last year, so let’s mix it up and
give you a little variety – not sure you can use them all together, but it
could result in the weirdest lunchbox content grand prize so there’s that.</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
First and
best (really, I don’t kid about stuff like that) is a cookie that came into my
sights (and maw) via a co-worker.<span style="mso-spacerun: yes;"> </span>Her
name is Loreli, and she is a sweet and lovely lady who works with numbers.<span style="mso-spacerun: yes;"> </span>And this one is a 10 out of 10….it is hard to
express how violently I love this cookie, and how having the ingredients to
make them in my kitchen make me break into a sweat.<span style="mso-spacerun: yes;"> </span>I made a batch, and they were just as good as
hers (that doesn’t always happen), and when I got home the next day, there was
only one left.<span style="mso-spacerun: yes;"> </span>I sat down, got comfy,
and ate that bad boy slowly and with many noises, then texted Handsome Stranger
and told him what I was doing and that it was like EATING HAPPINESS.<span style="mso-spacerun: yes;"> </span>He replied “LOL”, then again with “I had to
explain to the girls at work why I was laughing”.<span style="mso-spacerun: yes;"> </span>So without further ado, I give you:</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<b style="mso-bidi-font-weight: normal;">Happiness Cookies</b></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
I emailed
Loreli and requested her recipe, and she responded “I’d be happy to share – and
I will, but honestly – I don’t measure anything…..so I’ll give it my best
shot!”<span style="mso-spacerun: yes;"> </span>She was spot on…..and I got brave
and eyeballed it myself, worked like a charm!<span style="mso-spacerun: yes;">
</span>Phew….I don’t usually do that with baking!</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<b>½ cup creamy
peanut butter (or chunky)</b></div>
<b>
</b><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<b>½ cup Crisco</b></div>
<b>
</b><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<b>2 eggs</b></div>
<b>
</b><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<b>½ cup sugar</b></div>
<b>
</b><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<b>1 cup brown
sugar</b></div>
<b>
</b><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<b>1 tsp.
vanilla</b></div>
<b>
</b><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<b>2 cups flour</b></div>
<b>
</b><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<b>1 tsp.
baking soda</b></div>
<b>
</b><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<b>½ tsp. salt</b></div>
<b>
</b><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<b>1 pkg. Heath
Bar toffee pieces (these are mui importante...buy 10-12 oz. of Heath bars and smash them up if necessary, just don't use chocolate chips or you are lame)</b></div>
<b>
</b><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<b>
</b><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<b>Preheat oven
to 350, cream peanut butter, Crisco, sugars, eggs and vanilla, then add flour,
soda and salt and mix until incorporated, then fold in toffee bits.<span style="mso-spacerun: yes;"> </span>Drop by cookie scoop or spoon on cookie sheet
and bake 11 minutes; let cool a minute and remove to cooling rack.</b><span style="mso-spacerun: yes;"><b> HIDE FROM KIDS.</b></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEht20vUs73tzU-4rb5GmZl4phV0UTI4jMW-VeMOZsPztN-XwDGmh4ME4u214y_YoTUXI4zzB8xJ_IF8ub8QVC_21Z0BYECIaVj3beZtYkBMQe3E1mO-TyOPfadpDAtr0BL3KCEngAUi2xM/s1600/IMG_20150309_140941335_TOP.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEht20vUs73tzU-4rb5GmZl4phV0UTI4jMW-VeMOZsPztN-XwDGmh4ME4u214y_YoTUXI4zzB8xJ_IF8ub8QVC_21Z0BYECIaVj3beZtYkBMQe3E1mO-TyOPfadpDAtr0BL3KCEngAUi2xM/s1600/IMG_20150309_140941335_TOP.jpg" height="320" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I don't have a pic of either, so you get spring</td></tr>
</tbody></table>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
NEXT!!!!</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
How many
times can I post about hummus?<span style="mso-spacerun: yes;"> </span>As many
as it takes!<span style="mso-spacerun: yes;"> </span>On Spring break this year,
my little brother who shares a love of food including cooking and inventing it and I went on a culinary
adventure – we both work in education so we both had the week to lounge about
and thumb our noses at our working stiff spouses who don’t get every holiday
known to man off.<span style="mso-spacerun: yes;"> </span>I had recently given
him a tip on Bob’s Red Mill….for those who have bought their products, there is
actually a STORE that carries it all – it also has an in-house restaurant, and
you could spend a half day in there and still not see/eat everything.<span style="mso-spacerun: yes;"> </span>He texted me on his first trip there and I swear he was hyperventilating in the bulk section....luckily he took his lovely wife so he had someone to hold a paper bag over his nose and mouth until he calmed down. We decided to go again so we could share each
others picks in person, and try a few of their breakfast specialties.<span style="mso-spacerun: yes;"> </span>The food is excellent, but we both suffer
from the “I can do better at home” syndrome, so it was more about the shared
experience and terrorizing the bulk section than anything else – it is a really
cool store, and it was really funny when he unintentionally snorted hickory smoke powder from one of the spice jars.<span style="mso-spacerun: yes;"> </span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
The plan was
to then go to my fave Vietnamese restaurant and intro him to sweet tamarind soup,
then take him home and show him how to make it, but since we weren't hungry yet I took him to Global World Foods.<span style="mso-spacerun: yes;">
</span>It’s a Mediterranean market in our old childhood stomping grounds….used to be the
Piggly Wiggly our mom/Uncle Bob worked at as meat wrapper/butcher, but is now
home to an excellent selection of Greek and other Mediterranean specialties,
including a deli to die for.<span style="mso-spacerun: yes;"> </span>I had them
throw a couple pitas in the brick oven then we sampled everything that turned
his crank in the deli case….we chose a few things to purchase and when our
bread was passed over the counter, we stood in the aisles and raked our hot pita through the
dips.<span style="mso-spacerun: yes;"> </span>I think I mortified him a bit, but
once he tasted it I think he no longer cared – and these days if people think I’m weird, I
just congratulate them on being right.<span style="mso-spacerun: yes;"> </span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
One of my
choices was butternut squash hummus.<span style="mso-spacerun: yes;"> </span>I
lovelovelove hummus done right, and this was sooooo different but AMAZINGLY
light and flavorful – it has a beautiful orange color from the squash, and it
also adds a sweetness unlike your average hummus….my taste buds screamed “THIS
MUST BE COPIED.<span style="mso-spacerun: yes;"> </span>A couple days later I
grabbed a squash, peeled and cubed (small) half of it, then spread it on a
cookie sheet lined with foil and drizzled with olive oil along with a dozen or
more whole garlic cloves, and a sprinkling of kosher salt and popped it in the oven to roast, then let cool a bit.</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
Scene
2:<span style="mso-spacerun: yes;"> </span>CUISINART.<span style="mso-spacerun: yes;"> </span>How I love my Big C….it can do SO many things
and is almost as powerful as Handsome Stranger and nearly as gorgeous – the hum
of that motor gives me goosebumps.<span style="mso-spacerun: yes;"> </span>In
goes 3 cups of drained garbanzo beans….I make my own, I think canned ones are
too hard, and mine are delicious just cooked and sprinkled with a little garlic
salt.<span style="mso-spacerun: yes;"> </span>Save some of the liquid if you
have it, or just have some water on hand.<span style="mso-spacerun: yes;">
</span>Now comes the unbelievable part.<span style="mso-spacerun: yes;">
</span>I used NO nut butter in this…..I was going to add it, but kept tasting
and it thought if it could taste THAT good without, why add more fat than
necessary?<span style="mso-spacerun: yes;"> </span>Lemon juice, olive oil, and
kosher salt and pepper to taste and we had a winner!<span style="mso-spacerun: yes;"> </span>I don’t care for cumin, so did not include
like GWF did…..I can live with it, but why not do it how I like it? Holy schnikes this stuff is wondermus!</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<b>Roasted
Garlic and Butternut Hummus</b></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
Lovely
stuff…..sweetness of the squash, the lovely mellow taste of garlic roasted to
remove the POW, a bit of salt and plenty of lemon to balance the flavors out –
it is very light and refreshing, but creamy and buttery as well, but with about
half the fat of regular hummus, AND with extra veggies and that beany protein
punch.<span style="mso-spacerun: yes;"> </span>Another trick in my bag of
hummus…..I am bean-centric!</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<b>½ Butternut
Squash, peeled and cut in small cubes</b></div>
<b>
</b><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<b>12 (or more)
cloves of garlic, peeled</b></div>
<b>
</b><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<b>Olive oil or
spray</b></div>
<b>
</b><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<b>3 C. drained
garbanzo beans</b></div>
<b>
</b><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<b><span style="mso-spacerun: yes;"> </span>¼ C. olive oil</b></div>
<b>
</b><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<b>Juice of 1
lemon</b></div>
<b>
</b><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<b>Salt and
pepper to taste</b></div>
<b>
</b><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<b>
</b><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<b>Preheat oven
to 375, spray cookies sheet and add squash cubes and garlic, spray again or
just drizzle w/olive oil and stir to coat.<span style="mso-spacerun: yes;">
</span>Roast in oven 15-20 minutes, stir and roast 15-20 more until slightly
browned and tender.<span style="mso-spacerun: yes;"> </span>Put squash and
garlic in food processor, add beans and olive oil, then start to process.<span style="mso-spacerun: yes;"> </span>Add lemon juice half at a time, taste as you
go until it’s how you like it.<span style="mso-spacerun: yes;"> </span>Once
you’ve added all the lemon you’re going to, add water one T at a time until
it’s your desired consistency, then a couple pinches of kosher salt and a few
grinds of black pepper and LET IT RUN.<span style="mso-spacerun: yes;"> </span>I
walk away and come back in 10-20 minutes….if the sides of the bowl are warm,
you should be good.<span style="mso-spacerun: yes;"> </span>Give it a taste,
adjust seasonings/lemon/water as needed, and it should be smooth as a baby’s
butt but far more appetizing!<span style="mso-spacerun: yes;"> </span>Serve with
crackers, pita, pita chips, tortilla chips, spread on grainy bread, tortilla,
or a bagel….it’s sosososo good!</b></div>
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That gives you a couple things to think about, I have a list of more that are coming soon - if you have a request, just shout it out and I'll consider anything - just no capers, you know how I feel about those little boogers. <br />Momma Moosehttp://www.blogger.com/profile/16660753981670995869noreply@blogger.com0tag:blogger.com,1999:blog-8112322789600903296.post-79246208935926828252014-05-23T12:12:00.001-07:002014-05-23T12:20:40.027-07:00 "Ward, don't be too hard on the Beav..."<!--[if gte mso 9]><xml>
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Sorry for the dry spell - blogging is more fun if you don’t HAVE
to do it.<span style="mso-spacerun: yes;"> </span>I marvel at Pioneer Woman and
how she not only blogs pretty much daily, but also runs a huge business that
sprang from that venture along with raising a family and running a ranch.<span style="mso-spacerun: yes;"> </span>I’m sure she has good help now, but she
probably never plops down in her recliner with a blankie and watches 14
episodes of “Leave it to Beaver” in a row.<span style="mso-spacerun: yes;">
</span>And on that, I love that June does all the household chores with her
hair did, crinolines under her fully gathered and nary a wrinkle skirts, with
stockings and heels to boot, and confess to feeling a bit “cougaresque” as
Wally matures into an All American Beefcake.<span style="mso-spacerun: yes;">
</span>Last night he was playing tennis with an older woman, and I thought
about my gramps old racquet hanging in the closet….AHEM.<span style="mso-spacerun: yes;"> </span>But the sun is out, nature is calling, and my
“yard” is a mess – my weeding and raking muscles will eventually stop
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<br /></div>
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Handsome Stranger is currently working swing shift, and
hopefully that’s coming to an end soon because it has messed with my dinner
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looking for leftovers so I don’t have to cook a real meal.<span style="mso-spacerun: yes;"> </span>I still cook for the kids, and could probably
eat most of that, I just think I miss having dinner with him when he gets home
and just don’t care (sad face here..)</div>
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<br /></div>
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Yesterday I was thinking about what we had at home that I
could make into meals, and came up with 3 ideas and that’s when the wild hare
crossed my path….I decided to make them all so I didn’t have to cook for at least
3 days.<span style="mso-spacerun: yes;"> </span>I know….crazy is as crazy does,
but for me it can be like a game – how many things can I do at once without
screwing any of them up?<span style="mso-spacerun: yes;"> </span>Well, it
appears 2….the turkey meatballs for Swedish meatballs got a little brown on the
bottom, but they still taste great and I deglazed the pan to help color the
sauce.<span style="mso-spacerun: yes;"> </span>Yeah…..I MEANT to do that!<span style="mso-spacerun: yes;"> </span>I actually only finished one meal which we
promptly ate, but I have the guts for 3 more just waiting to be thrown together
in short order.</div>
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<br /></div>
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#1 was a thick, saucy Bolognese, full of ground turkey,
veggies, red wine and tomatoes and paste – it will grace two separate meals,
one involving fresh cheese tortellini’s and the other possibly a lasagna-esque
dish layered with a béchamel and some yummy cheese.<span style="mso-spacerun: yes;"> </span>#2 were the meatballs – I realized I had zero
butter, so that will have to wait until lovely daughter gets her buns to the
store…the sauce for Swedish meatballs really needs butter to form the
roux.<span style="mso-spacerun: yes;"> </span>And lastly, I tried a new recipe
and made sweet and savory couscous to go with grilled Greek seasoned chicken
breast fillets.<span style="mso-spacerun: yes;"> </span>Practicing some Greek
recipes for Son #1’s upcoming hitchin’ to Someday Daughter-in-Law, and this is
one I found recently that sounded good, and all agreed.<span style="mso-spacerun: yes;"> </span>Especially my Son in Law who commented on how
healthy it seemed.<span style="mso-spacerun: yes;"> </span>Sucker…..just
kidding, it wasn’t bad at all!</div>
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<br /></div>
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I’m including the recipe for the couscous, but not the
chicken because it was so simple – I filleted 4 large chicken breasts (Costco
sells em Dolly Parton sized) into 3 thin fillets each, then sprinkled one side
w/Greek Seasoning and put that side down on a hot grill that was lightly
sprayed.<span style="mso-spacerun: yes;"> </span>Once they were all cooking, I
sprinkled the other side with a little more Greek Seasoning, then a skosh of kosher
salt and garlic granules, turned when they started to turn white around the
edges, then cooked until there were no more puddles of pink juice on top.<span style="mso-spacerun: yes;"> </span>The thinner ones only took a couple minutes
on each side…don’t overcook or they’ll be super dry.<span style="mso-spacerun: yes;"> </span>Here’s the couscous - it can be a bit grainy
and dry-seeming, but you can add a bit more broth if you want it to clump up….just
realize that not EVERYTHING has to clump up, and try a new texture, - you might
like it!</div>
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<br /></div>
<div class="MsoNormal">
Sweet & Savory Couscous</div>
<div class="MsoNormal">
</div>
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1 T. butter</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
1 onion,
diced</div>
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1 quart
chicken broth or water w/3 tsp. chicken base added</div>
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1/3 C.
golden raisins</div>
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Salt &
Pepper to taste</div>
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2 C.
couscous (plain or veggie, but not the Israeli pearl cuz I don’t know cook
time)</div>
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¼ C. toasted
almonds (or pine nuts if you’re rich or have a pine nut farm)</div>
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In large skillet or big saucepan, heat butter until melted,
add onion and sauté until semi tender.<span style="mso-spacerun: yes;">
</span>Add broth and raisins, bring to a boil and simmer 10 minutes.<span style="mso-spacerun: yes;"> </span>Add couscous all at once, stir to combine,
cover and remove from heat for 10 minutes.<span style="mso-spacerun: yes;">
</span>Fluff up with spoon, then stir in nuts and serve.<span style="mso-spacerun: yes;"> </span>You could put butter on it if you wanted….I’m
trying to be good and it was delicious just like this.</div>
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You could also make a salad with this - just cool, then
dress with olive oil and lemon juice, any kind of seasoning or herbs that sound
good, and could put in chicken, garbanzos, olives, roasted chopped veggies,
feta, or whatever sounds good….serve on lettuce leaves for a little crunch and
less guilt!<span style="mso-spacerun: yes;"> </span>Now back to Wall….oops, I
mean the Beav.<span style="mso-spacerun: yes;"> </span>Rawr.</div>
<br />Momma Moosehttp://www.blogger.com/profile/16660753981670995869noreply@blogger.com0tag:blogger.com,1999:blog-8112322789600903296.post-82168525013756219642013-12-20T21:00:00.000-08:002013-12-20T21:00:09.603-08:00"Oh fuuuuuuuuuuuuuuuudge"<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNjBwv4dR05qmwCC3DAlGs9hHMW7tyKrLfJPtNv4MZkaNxreT0kIgBvam4mLAFLZQ30cb_C53YGEj1EiVmFJy3-8TOznrUU3CTOz16y4KULayroMkTYhjjOsf_WcokhONeD62gledbBCU/s1600/Fudge.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNjBwv4dR05qmwCC3DAlGs9hHMW7tyKrLfJPtNv4MZkaNxreT0kIgBvam4mLAFLZQ30cb_C53YGEj1EiVmFJy3-8TOznrUU3CTOz16y4KULayroMkTYhjjOsf_WcokhONeD62gledbBCU/s320/Fudge.jpg" width="240" /></a></div>
Haha, love that line. A Christmas Story is an indispensable tradition in our home, as is It's a Wonderful Life...unfortunately George Bailey is on VHS and decided he was going to monkey with the tracking. I got all the way up to George holding Mary's bathrobe ransom while she was indisposed in the bushes before I had to shut it off due to an almost uncontrollable urge to claw my eyes out after forcing them to jump around through all the lines on the screen. I need to find it on DVD...or maybe there's a 24 hour marathon between now and the 25th. But we do love the travails of the hapless Ralphie and his merry band of dysfunctional family and friends...the scene where Ralphie tells his mom one of his buddies taught him that very bad word and the hilarity that ensues is possibly one of my favorite in all of TV land. And way to go Flick for taking one for your BFF....even if it wasn't one you volunteered for.<br />
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Christmas comes every year and brings traditions old and new....when I was a kid, it was always Midnight Mass, and I think it was possibly a High Mass at that...lots of incense that made old timers and the Christmas Catholics faint, a little bit of reading the insides of your eyelids, and every single old standard religious Christmas song pulled out and dusted off for it's crowning moment. Polish Dish for breakfast Christmas morning, and an endless assortment of goodies and candy that we could eat as much of as we wanted for one day, even if it made us throw up. Mom had her standards; tea cakes, toffee bars, our favorite cookies (that's the name of them, they're like sugar cookies but better), and of course, See's fudge with walnuts. And we weren't sissy and had to buy ours from a store, we made it ourselves....I would say it was a secret family recipe, but Mom submitted it to St. Clare's Cookbook in the 60's so I think that ship sailed a long time ago.<br />
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The story was, as my limited memory allows, was that a female relative of my Mom's Mother worked with Mary See in California, and she got the recipe either directly from the horses mouth (she probably was, I would be if I made all that candy year round), or possibly by copying it down while Mary was busy with a crystallizing emergency, or perhaps unsticking her tongue from the divinity beaters. I don't know, and I have no idea if it's really true or a hoax, but I do know that recipe has been floating through my family since at least the 60's, and it's damn fine fudge (which is apparently really hard to take a picture of).<br />
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I am a fudge snob, and have had very few that can meet my exacting standards...not to hard, not too soft, not too sweet, and for GODS SAKE, not grainy - that to me is death to fudge. This stuff is silky smooth when done correctly, will hold it's shape but is soft enough that you could spread it on toast....its' a wonderment, it is. This year I involved Handsome Stranger in the process because "If I get hit by a bus, someone has to know how to do this", but mostly because I was tired and I didn't feel like flapping my arm fat for the time it takes to beat it correctly. We are up to 8 batches, and because of a recent share/flop, I decided to the last 3 myself, one after the other to see if I could refine the process. Bingo, bango, bongo, I hit utter perfection on #3...each batch was a little better than the last, and I think I have it down now...they will all be very, VERY good, but the look and feel of the last one was like no batch I have ever seen - let's see if you can do it now! I will, however change the name so I don't get my arse sued...<br />
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<b>See it's Fudge</b><br />
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Simple process, with just a few rules....this does NOT require a candy thermometer, and I would not even know what temp to tell you to cook it to - but everything else should be pretty precise if you don't want to make hot fudge sauce. Which is what I do if one miserably fails....add a little milk or cream and thin to pourable consistency - it makes an unbearably good sauce for ice cream, pound cake or even to put in your white stuff to make chocolate milk. What I'm saying is you really can't fail...unless perhaps you incinerate it.<br />
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In a large bowl, put:<br />
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2 Cups chocolate chips<br />
2 cubes salted butter (1 cup)<br />
1 tsp. vanilla<br />
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Set aside. Prepare an 8x8 square pan by flipping it upside down, then putting a square of foil over it and molding it to the sides; carefully take the foil off and flip the pan over and fit it into the pan, molding to make it fit inside. Spray with pan spray, or use a little melted butter with a pastry brush to paint the entire surface of the foil.<br />
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In a large saucepan (too small and you'll be scraping burnt sugar off your stove for weeks) put:<br />
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1 SCANT cup evaporated whole milk (one cup minus 2 Tablespoons)<br />
1-1/4 C. mini marshmallows OR 10 large ones (I throw in a small handful/one more big one for fun)<br />
2 cups sugar<br />
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Stir mixture carefully with wooden paddle if you have one, or a wooden spoon, try not splash it up the sides too much to prevent crystallization. Put over medium high heat until it starts to boil, then turn down so it continues to boil, but not wickedly hard....it gets too hot and overcooks that way. Time it for exactly 6 minutes from the time it starts boiling hard enough that you can't make it stop by stirring it, then remove from heat and immediately pour over butter/chocolate. Stir with a wooden spoon until butter and chocolate are completely melted, then break with tradition and take your hand mixer to it....beat the hell out of it, scraping the sides until it starts to cool and get thicker....when it's thick enough that you have to scrape it out of the bowl rather than pouring it, it's ready. <br />
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At this point you would add nuts if you like - the recipe always had you add it to the chips and butter, but I suspect the oils in the nuts might have messed with the texture. I now just fold them in before I scrape it into the pan and it works just dandy. Dump/scrape all into the pan, and smooth out with swirly's if you wish and make sure you get it evenly into the corners. Let it sit for several hours, or put in the fridge if you need it in a hurry....I don't because it makes it too hard, and I'm afraid it will taste like onions or smoked fish or whatever weirdness is lurking in my fridge. When it's hard, remove entire batch by pulling the foil out of the pan, peel it off and put on a cutting board to cut. I use a long knife with a paring knife, and scrape the long knife on both side with the small one to keep cuts clean...you might try dipping it in warm water, but it can get messy.<br />
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I like that if you leave the cut fudge out and slightly separate the pieces, they form a crust on the outside that is like a super thin shell that protects the inner creaminess lurking within...if you put it in a sealed container or wrap it it'll stay soft, but whatever floats your boat. The only problem you have now is what are you gonna do with the fudge scrapings? I have a good idea...."Oh fuuuuuuuudge...."Momma Moosehttp://www.blogger.com/profile/16660753981670995869noreply@blogger.com1tag:blogger.com,1999:blog-8112322789600903296.post-50913558176177951402013-10-13T21:41:00.000-07:002013-10-13T21:41:08.637-07:00A Bionic Breakfast<div style="text-align: center;">
<i style="background-color: white;"><span style="color: #990000;">SORRY....PICTURE WILL BE FORTHCOMING NEXT TIME I MAKE THIS!!</span></i></div>
Computers are like God and the devil....they lift your soul up with wondrous things one minute, and send you gnashing your teeth into a fit of helpless rage the next - we give this glowing box way too much power in our lives. I remember when the only computers were giant room size machines with spinning things and flashing lights, and Steve Austin and Jamie Sommers, the most awesome bionic couple that never was. Remember when the olden days meant covered wagons and outdoor plumbing and not bell bottom jeans and the Ford Pinto? Criminy I'm old.<br />
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I love the computer, and now it's in my phone - anytime, night or day (as long as I haven't run my battery down playing Candy Crush or left the GPS on after driving to Milwaukie for the 50th time because my memory is that bad) I can look stuff up, play a game, check the weather anywhere in the world, look at pictures from the last 2 years, keep in contact with family, see what friends are up to, and delete the 40 emails a second that get dropped into my inbox. After I make sure none are a real email from friends...but I apparently have none. Convenient? Hells to the YES....a pain in the ass? You betcha. Continuing to text while someone tries to engage you in conversation is quite rude but I have done it. Laughing out loud during that exchange is boorish...done it too. We will have cellular implants soon, and it can't happen fast enough...I hate the little rubber thingy I have to put on my phone to protect it when I drop it, it falls out of my pocket and bounces out the car door onto the street, or I fling it across the room because Candy Crush put me in time out, and having it installed in my head will keep both my hands free to work the Wii remote and still be able to drink a glass of wine. Just not sure about where I'll have to plug in the charger...</div>
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My sister in law lost all the recipes on her computer due to some massive hardware failure, and son number 2 was not able to retrieve any of the data off her hard drive, so she occasionally will request one that I've given her in the past. And I get why it's cool to put them on your computer, but I prize recipes like not much else....they have to get written down and put in the binder, because losing a really good one can crush my soul. I lost the eggnog scones once for over a year...I had a little party when I found it again, and still can't eat the damn things - right, who am I trying to kid? Someday I will write a cookbook, so the binders and this blog are my reference for that purpose - I even still have a RECIPE BOX....go to an antique store or a fossil dig if you don't know what that is. And every recipe carries with it memories....even if I forgot where it came from, I can always recall at least one of the times I made it.</div>
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So I got a text from said SIL the other day asking for my apple coffee cake recipe, and I was busy and told her it was on the blog. Quite a while later she txt'd back and said she looked everywhere and it wasn't there, so she made raspberry scones because that was what her work peeps requested anyway. My first thought was that she was nipping her vanilla a bit too liberally, because I KNEW it was there, so when I went to search, was shocked to find it WASN'T. Not sure why....I know I am holding back on one recipe in case I ever open a bakery or cafe etc, and will feature said product as "World's Best" Item and become famous when Guy Fieri shows up and lets me drive his Camaro after tasting one. And don't get me wrong, this recipe KICKS SERIOUS ASS....sorry for the swear, but dammit it's the best coffeecake I've EVER had! </div>
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First time I had it was when my daughter made it for Mother's Day...she was probably pre-teen, and no doubt Handsome Daddy helped, but it was and has always been the most moist and delicious coffeecake known to me and everyone I've ever made it for. I tweaked it ever so slightly and doubled the topping - I'm a sucker for the sweet crunch and the way it melts into the top of the cake in pockets of pure delight, so why not? The kids made it every Mother's Day until they grew up and stiffed me with diamond earrings, the Jag, and a cruise to Tahiti....I would trade it all for coffeecake.</div>
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<b>Apple Sour Cream Coffee Cake</b></div>
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<b>Cake:</b></div>
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1/4 C. shortening</div>
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1/2 C. sugar</div>
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1 egg</div>
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1/2 tsp. vanilla</div>
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1/2 tsp. baking powder</div>
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1/2 tsp. baking soda</div>
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1/8 tsp. salt</div>
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1 C. flour</div>
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1/2 C. sour cream</div>
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1 large apple, peeled and diced</div>
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<b>Topping:</b></div>
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1/2 C. brown sugar</div>
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1/2 tsp. cinnamon</div>
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1/2 C. chopped walnuts</div>
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2 T. butter, cold</div>
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Preheat oven to 350. Beat shortening and sugar until fluffy, beat in egg, vanilla, baking powder, baking soda and salt and mix well. Put in half the flour and the sour cream and blend, add remaining flour and apple and stir just until mixed, spread into a greased 8x8 pan. Mix brown sugar, cinnamon and walnuts, using a fork, smash in butter until crumbles and sprinkle evenly over batter. Bake at 350 for 25-30 minutes or until no longer jiggly in center and a toothpick comes out clean. It's even better warm than cold, but cold is still better than any other coffeecake on earth....not kidding.</div>
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You can use other fruit - I've made it lots of times with blueberries, and am going to try it with rhubarb soon. And I always double it and put it in a 9x13ish pan....if it's a bit smaller, it will take longer because it's thicker. Nuts are a choice, of course....but walnuts go with apples, and I like that they make the top crunchy - you could use pecans or almonds too, or none at all. It's not cakey, light, or dry....it borders on pudding-ey, but is not smooshy either - just drop dead moist and flavor for miles...the apples are heavenly!</div>
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So there you go, Pam - in a race against raspberry scones I'm sure THEY will come in a respectable second, 'cause I think you know how much this cake rocks...but can I have your recipe for scones? You just never know, maybe you'll be riding shotgun with me in Guy's baby while he works on a plate of each...</div>
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Momma Moosehttp://www.blogger.com/profile/16660753981670995869noreply@blogger.com0tag:blogger.com,1999:blog-8112322789600903296.post-55396936706305774892013-10-13T21:35:00.000-07:002013-10-13T21:35:17.038-07:00Layering for Fall<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwtTPsd7RE-yl1LThR70uIZuCqeIhyphenhyphenATpy1wA9420adULLdoNsyRdzgHn9JSXd7fDPcCn1twV-ZaM_LF0L8Zov6-6TaMYpOyFv6PTM_8TIjtiZV2lAYyBvGhEYKjFysb6Ez14yDo7uwvg/s1600/20131013_154150.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwtTPsd7RE-yl1LThR70uIZuCqeIhyphenhyphenATpy1wA9420adULLdoNsyRdzgHn9JSXd7fDPcCn1twV-ZaM_LF0L8Zov6-6TaMYpOyFv6PTM_8TIjtiZV2lAYyBvGhEYKjFysb6Ez14yDo7uwvg/s320/20131013_154150.jpg" width="240" /></a></div>
<span style="font-family: Georgia, Times New Roman, serif;">Is it fall again ALREADY?? Seems like cold and rain came overnight - altho today it's sunny and beautiful outside, but requires either something a little warm on top, a heavily padded bra, or T Rex arms to cover your God-given temp gauges. It's soup and woodstove and fuzzy pants weather, and we are once again reaping the bounty of the gazillion acres of squash my sister in law (who will now and forever be known as "My Produce Goddess") obviously planted last spring. There are new varieties I must try, but am hooked right now on butternut and delicata, with heart of gold in a very close 3rd place. So many recipes, so MUCH squash!!</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">I love that Weight Watchers has made vegetables and fruit zero points plus, and squash is one of those that actually gives me a twinge of guilt on occasion....it can be so meaty, so carby, and SO filling that it seems like I'm cheating - even as I eat it with nothing but a little salt, and not slathered in melted butter and brown sugar as I was formerly accustomed. Sometimes when I come home from work I will cut a delicata in half, scoop out the guts, sprinkle w/kosher salt and put cut sides down on a plate w/a T. of water and cover w/plastic, then pop in the microwave for 7 minutes...it is filling and warming and keeps me out of the graham crackers and peanut butter. And marshmallow creme if I'm stupid enough to buy it again. </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Butternut is not quite as sweet, but has a texture that holds up very well in soups and other recipes - it will start to break down, but adds a silky thickness and a buttery sweetness that lends itself very well to chicken soups of any kind....cook it with milk or cream and a bit of curry and you have a wickedly good creamy soup with tons of body and a lovely taste and mouth feel. I just tried a recipe for roasted butternut and quinoa salad that turned out pretty good, but I want to tweak it a bit to add more flavor....didn't pack enough of a punch so back to the drawing board on that. </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">I actually made the salad for a party, and at the same time made another untested recipe for butternut squash lasagne as a vegetarian side dish since I knew Brisket of the Gods would be waiting there (I kid you not...I may never attempt brisket now because I don't think I can meet those expectations, thank you SO much Matthew) - it was very well received, and since there were no vegetarians there to hog it all, we each got to take some home along with a hefty bag of other leftovers....the few of us that showed up must have all been cooks in a lumber camp in past lives. That may have been the shortest distance between trying something new and putting it on the bog I've experienced, but it was pretty darn good so here it is for your viewing/creating pleasure.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><strong><span style="border: none windowtext 1.0pt; color: #503c38; mso-border-alt: none windowtext 0in; padding: 0in;">Butternut Squash Lasagna</span></strong><span style="color: #503c38;"><o:p></o:p></span></span></div>
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<span style="border: 1pt none windowtext; color: #503c38; font-family: Georgia, Times New Roman, serif; padding: 0in;">Found this on Pinterest; Brian Malarkey's recipe on spongedesign.com. I had to be different, however - not a big fan of lemon zest so I used orange....it gives it a somewhat floral flavor, so you can use lemon if you think that sounds better. Also, don't try to precook no-cook lasagne sheets...they shred and fall apart, EPIC FAIL. If you use them, I think you need to add a bit of liquid to your sauce, so maybe go w/regular ones?</span></div>
<div style="margin: 12pt 0in; outline: 0px; vertical-align: baseline;">
<span style="color: #503c38;"><span style="font-family: Georgia, Times New Roman, serif;">1 large or 2 small Butternut squash – Peeled, cored and sliced thin 1/4 inch</span></span></div>
<div style="margin: 12pt 0in; outline: 0px; vertical-align: baseline;">
<span style="color: #503c38; font-family: Georgia, Times New Roman, serif;">Olive oil, kosher salt and pepper</span><br />
<span style="color: #503c38; font-family: Georgia, Times New Roman, serif;"><br />
10 to 14 Pasta Sheets – Cooked and put in cool water bath</span><br />
<span style="color: #503c38; font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="color: #503c38;"><span style="font-family: Georgia, Times New Roman, serif;">1/4 C Butter</span></span><br />
<span style="color: #503c38;"><span style="font-family: Georgia, Times New Roman, serif;">¼ Cup Flour</span></span><br />
<span style="color: #503c38;"><span style="font-family: Georgia, Times New Roman, serif;">3 ½ Cups Whole Milk</span></span><br />
<span style="color: #503c38;"><span style="font-family: Georgia, Times New Roman, serif;">6 cloves Garlic</span></span><br />
<span style="color: #503c38;"><span style="font-family: Georgia, Times New Roman, serif;">1 handful Spinach</span></span><br />
<span style="color: #503c38;"><span style="font-family: Georgia, Times New Roman, serif;">1/2 bunch Italian Parsley</span></span><br />
<span style="color: #503c38;"><span style="font-family: Georgia, Times New Roman, serif;">Salt & pepper to taste</span></span><br />
<span style="color: #503c38;"><span style="font-family: Georgia, Times New Roman, serif;"><br /></span></span>
<span style="color: #503c38;"><span style="font-family: Georgia, Times New Roman, serif;">3 Cups Shredded Mozzarella</span></span><br />
<span style="color: #503c38;"><span style="font-family: Georgia, Times New Roman, serif;">½ Cup Parmesan</span></span></div>
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<span style="color: #503c38; font-family: Georgia, Times New Roman, serif;">1/4 C. butter</span><br />
<span style="color: #503c38; font-family: Georgia, Times New Roman, serif;">10 Sage Leaves – Sliced Thin<br />Zest from a lemon (or orange)<br />
Salt & Pepper<o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><span style="color: #503c38;">Pre-heat oven to 375F. </span><span style="color: #503c38;">Drizzle a cookie sheet/jelly roll pan (with sides) with
olive oil and place the slices of butternut squash on it, season with salt and
pepper, repeat another layer until all the butternut is layered. Cover
with foil and bake for about 8 to 10 minutes until the squash is cooked yet
still firm enough to break apart.</span></span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">While that is roasting, heat ½ stick of butter in a large skillet or deep saucepan and melt until almost browned, whisk in the flour and continue to cook for about 30 seconds, then slowly whisk in the milk and bring to a boil, Add the whole garlic cloves (yeah, that threw me off too, just do it) and continue to cook at a medium heat until mixture thickens. Transfer the mixture to the blender and blend in the Spinach/parsley. Season with salt and Pepper. It will taste very garlicky....this will mellow when you bake it.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Rub a 9x13 Baking dish with a little butter and begin the layers: Cream Sauce, pasta, Mozzarella Parmesan, butternut – Repeat. I used 4 layers of noodles, then used on sauce and cheese on the top layer. Cover with Foil (spray the side that will touch the cheese first and it won't stick) and Bake for 40 minutes at 375; remove foil and bake for another 15 or until the top is crispy golden brown. Let rest for 10 minutes before serving.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><span style="background: white; color: #503c38;">Serve with Sage/Lemon (or orange) Brown Butter: In small sauté pan
bring 1/4 C. butter to a light brown color – Very hot and bubbling. Add
Sage, Zest, salt and Pepper and remove from pan immediately; Spoon over the entire lasagne or a little on each piece.</span><o:p></o:p></span><br />
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<span style="color: #503c38; font-family: Georgia, Times New Roman, serif;">I just heated up a piece to stage it for the photo (thank God for leftovers), and was forced to eat some of it - it was light, creamy, cheesy and had the bright flavors of the squash and orange zest, with the more mellow notes of browned butter, sage and parmesan...very nice! Enjoy this beautiful season, and eat more squash....don't let The Produce Goddess down!</span></div>
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Momma Moosehttp://www.blogger.com/profile/16660753981670995869noreply@blogger.com1tag:blogger.com,1999:blog-8112322789600903296.post-40335728234376156892013-09-02T21:38:00.002-07:002013-09-02T21:41:09.157-07:00Be Careful What You Ask For...Now here's a novel idea...how 'bout I give you a bunch of recipes recently requested with out all the blathering that usually comes with just one? Done. But just so you know, I can tell which posts get the most hits, so if it's this one I will be devastated and probably fall into a deep depression, never cooking anything again that doesn't come in a waxy box that contains the words "peel back the foil from the brownie". Then you'll be sorry....<br />
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<b>Dilly Beans</b><br />
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Marie, this one is for you...actually for Matthew. We love dilly beans, and I have to hide them because the kids will come up with vodka and spicy bloody mary mix and just pour it straight into a quart jar of them that they drained the brine out of. They are a little crunchy, nice and dilly, and the more red peppers you put in, the less of the spicy bloody mary mix you need....super simple to make too!<br />
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This recipe is for 5 quarts because I threw away my canner and have to use a stock pot to can in....only 5 jars will fit and I have to put extra rings on the bottom for a rack. Anyone have an old canner they want to get rid of?<br />
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5 lbs fresh green beans, washed and stem end snapped off (we like the pointy end)<br />
5-10 cloves of garlic, peeled<br />
5-10 dried red chili peppers (or more...)<br />
5-10 heads dill<br />
5 C. vinegar<br />
5 C. water<br />
1/4 C. salt<br />
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Bring your canner or large stock pot a bit more than half full of water to a boil while you prep the jars. Bring the vinegar, water and salt to a boil in another pan, keep simmering. In each sterile wide mouth quart jar, put one or two each garlic cloves, peppers and dill heads, then fill with beans, pointy end down. Pack em in, turn the jar sideways and find holes to push more in until it's nice and tight. Stand up the jar, and use scissors (I have itty bitty ones) to snip off anything that extends past the jar collar. Trust me...it's the fastest way. Fill all 5 jars, then carefully pour the boiling vinegar mixture to fill each one 1/2" from the top. Run a knife down the insides of the jar to release air bubbles (I didn't do this because I forgot, and only blew the bottom off one jar...whatev), then wipe the top edge with a clean cloth, then put your sterile lid and ring on each jar, tightening the ring firmly. Handsome Stranger said the one lid that got crinkled was because I made the ring too tight...I put him in a headlock and he said he was just kidding, it was probly just a defective lid. Put jars carefully into the canner of boiling water, add more if they don't have at least an inch over the top of them, then put the lid on and bring to a boil. Process for 10 minutes at a full boil, then remove from canner and let cool. Any lid that doesn't seal gets stored in the fridge unless you like to froth at the mouth.<br />
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Here's one for several people who asked after seeing a pic on facebook....I posted the recipe there too, but I have trouble finding recipes people post there, it's like writing one down on the back of an envelope, then trying to find it when you don't a. file paperwork more than once a year, and b. like to mix your recipes in with your paperwork. This way you can say "Man, I wish I had some of those bitchin brownies", which will remind you of bitchinvittles, and voila!<br />
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I made these after someone posted the recipe, then posted my own pix and promptly got two requests. I bet at least 3 people have lick marks on their computer or smart phone....<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhA5uD2R86-0KkCDwIVx5PEw0WUfQFcXdNnLEFX36KUEr6fuMLUX5jByOCRqOpGqdFgx7Tf_5scHWsuRkT7dWg8puvy9Cga-yTBJtkwmxAAcBB4d3Jg4QlwgT2DW045fztcBjFN9-IcclY/s1600/1277038_10200564143882341_682657981_o.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhA5uD2R86-0KkCDwIVx5PEw0WUfQFcXdNnLEFX36KUEr6fuMLUX5jByOCRqOpGqdFgx7Tf_5scHWsuRkT7dWg8puvy9Cga-yTBJtkwmxAAcBB4d3Jg4QlwgT2DW045fztcBjFN9-IcclY/s320/1277038_10200564143882341_682657981_o.jpg" width="320" /></a><b>Mortal Sins (Peanut butter brownies)</b><br />
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Because once you have one under your belt, there's nowhere to go but down....<br />
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1 box brownie mix...or make your own, I do not care<br />
1/2 C. butter<br />
1 C. peanut butter<br />
2 C. powdered sugar<br />
1 C. chocolate chips<br />
1 T. butter<br />
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Bake the brownies according to directions in a 9x13 pan, let cool completely. Beat butter, peanut butter and powdered sugar until fluffy...try not to eat half of it before you spread it on the brownies evenly. Refrigerate one hour, then melt the butter, stir in the chocolate chips, and microwave one minute (or 30 seconds at a time), then stir until melted and smooth. Spread carefully over peanutbutter frosting and put in fridge for another hour to set. Cut into squares and be prepared....you will not be able to stop at one. No one has so far....OMG these are too easy to be this damn good! Only thing I thought might improve them is to double the peanutbutter filling....but then you could also skip the bottom and top and just make a bowl of the frosting and be done with it. But we live in a civilized world, so if you do don't tell anyone.<br />
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And last but not least - made these after someone posted THIS recipe on fb, and brought them to work. Request, request, request...<br />
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<b>Sticky Pecan Baby Buns</b><br />
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Hahaha...I made that name up and it makes me laugh even though I'm sure it will disgust some of you, but probably only the ones who didn't get to eat one. I made them in muffin tins and ended up with a lot of leftover cake batter, but you could also make this in two round cake pans to make things easy on yourself when you tip them out of the pan...did I say tip? I meant scrape, cajole, crowbar...pay attention to the end unless you want to curse like I did.<br />
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2/3 C. packed brown sugar<br />
1/2 C. butter<br />
1/3 C. honey<br />
1.5 C. pecans, coarsley chopped<br />
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2.5 C. flour<br />
1 tsp. baking powder<br />
1/2 tsp. baking soda<br />
1/2 tsp. salt<br />
3 eggs<br />
2 C. sugar<br />
1 C. vegetable oil<br />
1 C. sour cream<br />
2 tsp. vanilla<br />
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Preheat oven to 350. Grease 24 muffin tins with crisco...don't skimp. In medium saucepan, heat brown sugar, butter and honey, stirring until melted and smooth, about 2 minutes. Stir in pecans and set aside. In medium bowl, stir flour, baking powder and soda, salt and set aside.<br />
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In large bowl beat eggs and sugar about 3 minutes until thick and lemon colored. Add oil, sour cream and vanilla, beat until combined. Gradually add dry ingredients and beat until combined, scraping bowl.<br />
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Put 1 heaping T. of pecan mixture in bottom of each muffin tin, spreading it out a bit with the back of the spoon. Put about 1/4 C. of the cake mix on top of the pecans, then bake at 350 for 20-25 minutes or until toothpick comes out clean. Cool on rack for FIVE MINUTES ONLY, loosening sides of cakes while it cools, using a sharp knife if need be. Put rack on TOP of cakes upside down, then holding both together, flip pan over and smack the rack/pan on the counter once or twice for good measure. Lift off the muffin tin and hopefully all the cakes fell out....if not loosen any "klingons" and then scrape out any excess pecan and put back on the cake it came off of. You may want to stagger baking the two pans so you don't let one sit too long like I did...saves on confession for saying very bad words. Let cool a bit, because that topping is about the same temp as what comes out of an old school glue gun...and your lips will look funny with bandaids covering the missing skin.<br />
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These are wicked good warm, kind of remind me of the flavor of baklava without the excessive sweetness...and you can smell the butter a mile away. The cake is amazingly soft, rich and delicious...use the rest to make some cupcakes and you will not be unhappy you had extra. And if you don't want to mess with cupcake tins, use two round cake pans, increase the cooking time 5-10 minutes, and just cut them into wedges when they cool...all comes out the same, right?<br />
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There you go....no muss, no fuss and no warm and engaging stories with a positive and uplifing moral that will just get in the way of you making these delightful recipes and committing the sin of gluttony. I hope you enjoy yourself. Hmpf.<br />
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<br />Momma Moosehttp://www.blogger.com/profile/16660753981670995869noreply@blogger.com0tag:blogger.com,1999:blog-8112322789600903296.post-83418624037017650792013-08-27T07:22:00.000-07:002013-08-27T07:22:11.503-07:00The View From my Park Bench<div>
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Hello again! Wow...even I'm surprised at how long it's been, and I'm fully aware of the lengths my procrastination will go - I think I still have elementary report cards to sign and return and my baby just turned 26. Stuff be happenin' tho - Son #1 and the lovely "Someday Daughter-in-Law" are now officially engaged...YESSSSS!!! Now comes wedding prep and I"m sure she will turn into the T-Rex of Bridezillas...she just has that look about her and I just KNOW she's going to come up with some heinous dresses for her attendants, giant bows on the butt, possibly in Pepto Pink and topped off with a fruited hat of some sort. It will look ridiculous on her maid of honor Daisy the cat, but she will wear it with tail held high because she's a class act. Just not sure how they're going to get suspenders on best man George...he's not going to like wearing pants. All kidding aside, we are thrilled and can't wait to see what they have in store for everyone...whatever it is it will be EPIC!!</div>
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Spent the summer chasing my tail at work, and cleaning up the woods after last year's drop em and leave em action....Handsome Stranger and I pinky swore that we will NEVER drop another tree without completely cleaning it up promptly thereafter. It looked like the aftermath of a game of pick up sticks played by Paul Bunyan out there, but it is now mostly back in order save for the numerous piles of tree debris we are waiting for it to be wet enough to never catch on fire without copious amounts of gasoline. Looks great and we have enough firewood neatly stacked to not pull out a chainsaw for another 5 years!</div>
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We ended our first and only week of vacation this summer with a lovely wine tasting at Ardiri Vineyards, which was catered by a local company of whose delicious work I have always admired - there we leftovers aplenty, and since I had committed MANY violations of the WW handbook in brewpub city Oregon, availed myself of a plateful of the roasted veggies and a few curried chicken skewers to take home for lunch the next day. Once home, I thought how good they would be in a pasta salad, so I chopped them all up, added some rotini and a skosh of pine nuts and whipped up a very light dressing and blew my own mind - not only was it the best pasta salad I've ever had, it was also only 8 points plus for 2 cups of it! I had such a nice lunch yesterday...sat on a park bench, took off my shoes and socks and rolled up my jeans and enjoyed all the flavors of summer - dropped a precious rotini and, if I could have found it, would have picked it up and eaten it...I think some hyper ants must have seen their chance and zipped off with it for an impromptu orgy of deliciousness. Go ants!</div>
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So here is a somewhat laid back recipe for this wonderful dish - you can use whatever veggies you have on hand, I was sad that there were mushroom hogs at the party so I didn't have any of those in it, but you gotta go with what you got. And when you eat it, you can take off your socks and shoes and roll up your pants...just not if you're at my son's wedding.</div>
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Tuscan Pasta Salad</div>
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Uhhhh...yeah. Tuscan is just a hot button word that makes people think you're fancy and know something about Mediterranean food - in my mind it just means you watched that movie and got a little too much Tuscan Sun. Actually, it has pasta, vegetables, olive oil and balsamic, all of which are liberally used in Tuscany, so there.</div>
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2 C. uncooked rotini (or whatever pasta floats your boat)</div>
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6 chicken tenders or 1 chicken breast, fileted</div>
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Yellow curry (turmeric)</div>
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Olive oil or spray</div>
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<b>Red bell pepper</b></div>
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<b>Yellow squash</b></div>
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<b>Zucchini</b></div>
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<b>1 Cup grape tomatoes</b></div>
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<b>12 teeny tiny squashes that look like flying saucers (Costco)</b></div>
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<b>8 asparagus spears</b></div>
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1 T and 1 tsp. olive oil</div>
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1 T and 1 tsp. white balsamic vinegar</div>
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1 tsp. honey mustard (any kind of mustard but yellow will do, just add a little sugar if it's not sweet)</div>
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2 pinches of sugar</div>
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Salt and fresh ground pepper to taste</div>
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1/4 C. pine nuts</div>
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Cook the pasta in plenty of salted boiling water about 2 minutes past what the cooking time says (pasta for salad should not be al dente), immediately rinse with cold water until no longer warm, drain well and put in large bowl. Sprinkle chicken with curry and a little salt, grill or broil until done, let cool and cut into bite size pieces and throw in the bowl. Cut pepper, yellow squash and zucchini into strips, teeny squash into halves, spray or coat with olive oil and grill or broil until it starts to char a bit - remove from heat and splash with a bit of balsamic vinegar. Cut into bite size pieces and toss in bowl. Add dressing ingredients and toss until well coated, add pine nuts and you're good to go. </div>
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You could add cheese if you like....I think feta would be nice in this, I just didn't have any, also black olives because I love them....pasta salad for me tends to be a way to use up little bits of leftovers, so whatever you have lurking in the fridge and you don't have to wrestle it into the bowl is good. Now I need to get ready for the first real work day since I went on vacation - my email inbox is going to be more full of crap than this recipe, so I may have to go back to the park bench for lunch....if you see me chained to it with handcuffs, please do not try and find a key, I did it myself.</div>
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Momma Moosehttp://www.blogger.com/profile/16660753981670995869noreply@blogger.com0tag:blogger.com,1999:blog-8112322789600903296.post-79487694290856182062013-02-08T21:25:00.000-08:002013-02-08T21:25:31.894-08:00On Your Skid Mark....I love to drive fast - always have and I blame my parents. They didn't speed everywhere, but never believed in wasting perfectly good forward momentum...they would race to a red light or stop sign and brake at the last second, and I don't think we ever realized that wasn't what normal people do until we had been driving on our own and got back into the car with one of them, muffling a high-pitched scream at the first couple stops. Handsome Strangers finger impressions were forever imbedded in our car dashboards early in our marriage - he still is not entirely comfortable with my driving style, but I like to point out to him that he's had several "Make your mother go gray in an instant" vehicular incidents that he should never have walked away from unscathed while I have had nothing but a couple minor fender benders. Except the head on with my neighbor on the driveway quite a few years ago which my insurance company deemed 100% her fault because she was on the wrong side of the road on a blind corner. And I still went to work that morning, and did not total a car AND a combine at the same time.<br />
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Poor people have limited options for vehicles, so we drove a motley collection back in the day - one of my best finds combing the local paper's "Auto's for Sale" ads was HS's prized 68 RS Camaro for $500...it was a giant POS, which now we call a "project car", but at the time we had nothing else so he made it run and I drove it. Rough and with more than a few safety issues (Fred Flinstone holes rusted in the floor), that sucker FLEW and I was more than happy to take it down the local runway, even with kids strapped in car seats in the back. Yeah, I know....but back then we did a lot of stupid things we weren't informed by every billboard, newspaper and fb article would kill us. And I should be driving Nascar anyway - if you question that just try to keep up with me on my way to work in the morning.<br />
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One of the items on the "Needs fixin/can't afford it" was a broken motor mount. You had to be careful and feather the gas when starting out, or the forward momentum of the car would cause the engine to lift, which caused the throttle spring to stretch waaaaaay out, sucking the gas pedal to the floor and sending you on your merry way like a rocket ship on crack. I was quite pregnant with Son #2, and I believe both of the other kids were strapped in the back while we sat in the local gas station getting $5 worth of gas I had to dig under the seats and scrape green pennies out of the console to afford. I paid for my gas, started her up and lightly tapped on the gas. Did I mention this procedure was touchy? The gas station I was at used to sell milk in bottles....it had a covered pump area with a brick building on one side, and had a carwash directly behind it. To exit you had to creep around a one lane alley between the building and the carwash, and when she took off that day, all I could do was hang on, crank the wheel, and say a prayer in that nano second that no one was on the other side of that building. <br />
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I cut a perfect cookie from the pump to the other side of the building, and was standing on the brake with both feet and my butt off the seat (no mean feat when you're 8 months pregnant) when the motor finally dropped and she stopped. I still don't know why I didn't wet my pants, but could not speak for a moment when the attendant who had pumped my gas ran up to my window with eyes as big as hubcaps and yelled "Are you OKAY??!!"....I was still trying to remember how to breathe. There was a perfect "C" of rubber on the blacktop at that gas station for a long time....and SOMEONE got his arse handed to him on a platter with still shaking hands when he got home from work that day. The kids were totally unfazed...they probably just thought they were riding with Grandma.<br />
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Speaking of cookies, I have not posted for so long I figured I would throw you a bone and give you one that is naughty and delicious with no regard for calories/points/the way your pants fit for the next week or so until you eat lettuce for a couple days and work out every minute you're not sleeping/working/driving. Yes, they are that good...but be careful, right out of the oven they will hurt you if you aren't VERY careful...molten caramel will do that. As will a broken motor mount...<br />
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<b>Rolo Cookies</b><br />
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Found this in a search for some different Christmas cookies...but it's not really holiday-ish, just decadent and special. They are also quite huge...the other day I saw a bag of mini Rolos and think I DID wet my pants thinking about making these baby sized - but regardless, they are totally worth having to peel the foil off a whole bag of Rolos.<br />
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1 C. sugar<br />
1 C. brown sugar<br />
1 C. butter<br />
2 eggs<br />
2 tsp. vanilla<br />
1 tsp. baking soda<br />
2-1/2 C. flour<br />
3/4 C. cocoa (I, of course, use my lovely dark cocoa)<br />
13 oz. bag Rolos, unwrapped (DANGER...)<br />
Sugar for rolling<br />
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Blend sugars and butter until fluffy, add eggs and vanilla and blend well. Beat in dry ingredients until a soft dough forms. You can use two cookie scoops of this dough, press one flat, put a Rolo on it and then press the other on top, sealing the edges of the top and bottom dough pieces around the Rolo. Roll in sugar and put on cookie sheet, leaving LOTS of room - 6 per pan because they spread out to be pretty large, and will be fairly flat when baked. Bake at 375 for 7-10 minutes...just check the divots in the middle to make sure they don't look too wet. Let them cool a couple minutes, then CAREFULLY remove them to a rack - if they break they will make a mess, and you will probably wonder how sanitary it is to be licking caramel off the counter/stove/floor/your slippers. And they really will burn you if you eat them too soon...BE CAREFUL! Still warm the caramel still oozes a bit, and even stone cold it has a soft and chewy quality inside an intensely chocolatey and fudgy shell - they are TRULY spectacular!<br />
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Enjoy, and don't say I didn't warn you - eat too many and you won't be able to squeeze into the Hershey's Rolo pace car for the Indy 500 lbs. And be careful out there; you never know when a crazy preggo is gonna come flying outta nowhere to leave skid marks across your spare tire.Momma Moosehttp://www.blogger.com/profile/16660753981670995869noreply@blogger.com1tag:blogger.com,1999:blog-8112322789600903296.post-48547032541660378152012-11-03T00:04:00.001-07:002012-11-03T00:17:49.958-07:003 cheers for OCD!The compulsion to seek perfection is my downfall...pride goeth before the fall was a lesson taught often in my childhood, always with St. Michael the Archangel as the example of what to strive for. God created the heavens and the earth, angels and even more important archangels, but He gave them free will just like us. Apparently God also made them so cool they thought maybe they were better than Him, so the most beautiful of them, Lucifer, gathered an army of other archangels and tried to take over Heaven. Michael was the archangel that led the battle and drove them out of Heaven and into hell...and Lucifer has been peeved ever since and spends all his time sulking and trying to mess with us. This is a good thing to remind myself when I'm obsessed with something that really doesn't matter in the grand scheme of things - we're only talking about hummus for crying out loud.<br />
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I posted a recipe a long time ago for hummus, and thought it was excellent, best I ever tasted. I was woefully ignorant and unschooled as I found out recently. Went to a Greek restaurant...more like a cafeteria really, and ordered a hummus plate for everyone to share while we waited for our lunch. BLEW ME AWAY. How they achieved a texture so silky, void of odd aftertaste, and fruity, yet full-bodied explosion of flavor I do not know...and the dude running the place was not willing to give up a clue to his methods. Others have also tried and failed...the only nugget learned so far is "the secret is very good olive oil". Pfft....that isn't the whole story by a long shot. So to the Google I went, researching my fingers to the bone and learning that everyone and his dog has a recipe for hummus. Sigh...I had my work cut out for me.</div>
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One lead took me to SW Portland, just a hop, skip and a jump from the house I grew up in just outside of Multnomah Village. In the building that used to be the Piggly Wiggly, where my mom and Uncle Bob worked as meat packer and butcher, was Barbur World Foods. They specialize in Middle Eastern fare, including a lengthy deli case filled with Greek delights and an oven you could order a freshly baked pita from on the spot. The hummus there was highly regarded, and rightly so - nothing to muck it up, just pure and simple flavors, and only 4.99 a lb...DANG that's cheap! I asked a couple questions, and found that they cook their own beans daily, and use a particular brand of hummus - took home a tub of already made plus all needed ingredients and experimented until the house was filled with the music of the legume....I really need to buy some more Yankee Candles.</div>
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Several blogs and columns mentioned that skinning the beans would make the end product smoother, so after some trial and error, I found that it only took a little more prep - a big fluffy towel is the key. Good olive oil is also important...the light stuff I always use is not nearly as good, and doesn't have that fruity flavor the good stuff imparts. FRESH lemon juice...I will never make it with bottled again, and a good quality tahini and you're almost there. I hear you can use a blender, but a food processor will be your friend unless you have a fancy blender - I would love to know how it compares, but mine is not so much so my Cuisinart rules.</div>
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End result? One friend tried mine, then that restaurant's and proclaimed mine better...I still think theirs is better, but I'm hyper-critical of myself and cheap to boot so I'm not a good judge. I hate to say it, but try Gyro House on Baseline in Hillsboro, then this recipe and see what you think...I think they're both worth the effort and inevitable after-effects. And never forget, he who smelt it, dealt it.</div>
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<b>Hummus Redux</b></div>
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<div>
3 C. dry garbanzo beans (fresher is better...go bulk or a specialty store because it's less likely they've been in that bag since 1983</div>
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<br /></div>
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Soak overnight, rinse and cover with fresh water (a couple inches above beans) and a pinch of salt, bring to boil and let simmer for an hour or more, adding water to keep it above the beans and testing until they are quite soft. And yes, skim the gross foam off now and then. Drain and rinse in colander, then pour out on a clean towel, folding over beans and rubbing them with towel until most of the skins are removed. The hard part was figuring out how to separate them...dump all into a big bowl and cover with lots of cold water. Stir with your hand in a circle, then as the skins come to the top of the beans and form a tornado, scoop them off and repeat until you've gotten as many as you can out of the bowl. Drain beans again, set aside.</div>
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In large food processor, put the following:</div>
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<div>
1/3 C. GOOD olive oil...extra virgin, spend a little more and you'll be happier</div>
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Juice of one lemon, with a second standing by</div>
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1/4 C. GOOD tahini...DO NOT buy the kind in the can, it tastes burnt and bitter. Look for a jar...</div>
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1 or more garlic cloves, or 1/2 tsp garlic granules...use what you like</div>
<div>
1/2 tsp. kosher salt</div>
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Fresh ground pepper or 1/8 tsp. cayenne...your choice</div>
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<br /></div>
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Process until smooth and emulsified, then add 3 cups of the cooked, de-skinned beans and process. (The rest of the beans can be stored in the fridge, covered with water, for a week, or in a ziploc bag in the freezer infefinitely) It will lump up, and look nasty, but keep it running and add 1/4 C. warm water. It will smooth out and start to look less ragged...keep it running, and add more olive oil if it's too thick. It should be soft, not clumpy - stop and taste so no one gets a piece of your finger in theirs, and add more salt/garlic/pepper/lemon/oil...whatever you think it needs. I will use a full tsp of garlic granules, or 2-3 cloves, maybe a full tsp of kosher salt, and 1 to 1.5 lemons...I've even been known to add a bit more tahini, but whatever does it for you is good. Just let it process while you clean up the kitchen and it will actually warm up and smooth out even more...you can't overprocess it. </div>
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Presentation is key...you are supposed to put it on a plate, spread out and then starting at the center with the back of a spoon, start turning the plate and making a spiral in it to the outside...either that or 4 shallow depressions on top, then drizzle with olive oil and sprinkle with a bit of paprika. This new and improved recipe has knocked quite a few socks off, and HS has even said he LOVES it...and it had fresh garlic, unbeknownst to him. It's good with pita, I love it with wheat pretzel braids, not bad with crudite, and has a delightful edge served directly into your mouth off your finger or the Cuisinart blade. Thowwy...dithwegawd that wast thatement - I bwame luthifer. Photo will be added at a later date...enjoy!</div>
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Momma Moosehttp://www.blogger.com/profile/16660753981670995869noreply@blogger.com0tag:blogger.com,1999:blog-8112322789600903296.post-55890721168074431422012-08-28T19:24:00.001-07:002012-08-28T19:30:50.360-07:00Ensconced in Red Velvet<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2ttZngJl-KX8S1BTT-94btCoCQAlCluyarY5CxbTT43X_a_LRCXwS7RBjpZOqXUpW_hjzUD4bHWa9zbnIj5nd19m_2-XbAMol4rOeTP7d8BP49c15yfw9sclCRJ0DSUbBtpy4XqGsl3s/s1600/2012-08-27+07.54.08.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2ttZngJl-KX8S1BTT-94btCoCQAlCluyarY5CxbTT43X_a_LRCXwS7RBjpZOqXUpW_hjzUD4bHWa9zbnIj5nd19m_2-XbAMol4rOeTP7d8BP49c15yfw9sclCRJ0DSUbBtpy4XqGsl3s/s320/2012-08-27+07.54.08.jpg" width="240" /></a></div>
Motivation? HA. Summer is about to expire, my new job is sucking the life out of me, and the last couple weeks have been a blur of "squeeze the last bits of fun out of vacation season", all of which has left me feeling like I was drug through a knothole backwards. But I will not give in yet....my personal goal for this summer was to work up to bicycling the entire Banks-Vernonia Linear Trail and Handsome Stranger and I are going to attempt it this coming weekend. No guts, no glory, and unless I get some of those padded bike shorts you will know exactly why I'm walking funny next week.<br />
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HS and I went on an impromptu road trip to San Francisco week before last, and had a wonderful time....I would like to say we relaxed, but I doubt it would hold up in court....but he did more than I because he has his Kindle Fire and will read anywhere. Even when there is a beautiful swimming pool and spa next to him, mountain bikes begging to be ridden around Pickle Spit or into the charming little boho town of Mill Valley where he went in the summers to visit his Great Gramma Foster and look at the hippies in the town park, or even sitting in bed while his smokin hot wife lathers herself with aloe because she spent too much time in the pool/spa/biking in the California sun. And I really MEAN smokin hot...ouch. I am antsy, always gotta be doing something and can NOT waste time when enjoying my relaxation, dammit....too much like Mom.<br />
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Speaking of Mom, she turned 75 yesterday....we took her to dinner at a lovely brew pub in the area and had a really great time with 4 generations of the Swaja family there, probably much to the horror of the restaurant staff. But they were good sports, no one got thrown out, and more importantly, Mom had a great time. I could have bought a cake, but NO.....if I don't throw at least one roadblock in my own way for every event that comes down the pike you can bet I am an imposter and the real me is tied up in a closet somewhere, struggling mightily to free myself from the duct tape and dishtowel gag so I can get BACK TO THE KITCHEN AND FINISH FROSTING THE CUPCAKES. I know I'm sick....<br />
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So after posting the pix of the glorious results of my OCD riddled existence, I received a fb message from my beautiful niece Belle in Texas for the recipe. She even said if it was a secret I could kill her, but she drooled on her phone over the pic and wants to bring them to an event of her own. No prob, missy...and it is not a secret, I found it online - joy of baking is a GREAT place to find good recipes. Now mind you, I did not tweak the cupcake recipe one iota, but the frosting is from another place....this is my new, and definitively the best cream cheese icing I have EVER had...it also has a bit of a twist that improves the texture and shocked the hell out of me - it was years before I would try it, and then I was mad at myself for not doing it sooner. <br />
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So here ya go, sweetie....and even if you can get them to look EXACTLY the same mine will still be better because they are on my tin reproduction powder coated tray from a set of three I had your Handsome Uncle buy me for my birthday for a ridiculous sum of money....those I would have to kill you for.<br />
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<b>Red Velvet Cupcakes</b><br />
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Preheat oven to 350 degrees, line at least 20 muffin tins with preferably foil or some nice heavy duty muffin papers if you can find them.<br />
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2.5 cups sifted cake flour (didn't have it, used AP and they were light as a feather)<br />
1/2 tsp. salt<br />
2 T. cocoa (I always use uber dark, but whatev)<br />
1/2 cup butter (unsalted blahblahblah...I use what I eat and that crap is gross)<br />
1.5 cups sugar<br />
2 eggs<br />
1 tsp. vanilla<br />
1 cup buttermilk<br />
2 T. red food coloring (look for stores that have it in separate bottles...the little ones take two)<br />
1 tsp. white vinegar<br />
1 tsp. baking soda<br />
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Ready? OK. sift the flour over wax paper, then carefully pour it in cup or scoop with a spoon into it and level off. Mix with salt and cocoa powder in a medium bowl and set aside.<br />
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In your Kitchenaid mixer (oops....hahaha, or a big bowl and your wimpy hand mixer), beat butter until soft. Add sugar and beat until light and fluffy, then add eggs and beat well. Add vanilla and combine, scrape bowl.<br />
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In measuring cup, whisk buttermilk with food coloring , then add buttermilk and flour mixtures alternately in 3 additions, beginning and ending with flour. Just so you know, I realize that is not mathematically correct but the stupid recipe said it and I was compelled to write it down.<br />
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In small cup, combine soda and vinegar and stir - it will fizz up, then quickly fold into the batter.<br />
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Divide evenly in the muffin tins, I use a 1/4 cup ish scoop, and don't over fill like I did...if you do and they mushroom you need to use a knife to push them off the pan before they cool and cement themselves there. Pissed me off....little cupcakes are better than spready ones. Bake in oven 20-25 minutes, check with a toothpick for doneness and let cool in the pan about 10 minutes before removing. Cool completely before frosting.<br />
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Next, pick the ugliest cupcake, peel off the wrapper and TAKE THAT OUT OF YOUR MOUTH! Break it up in small bits and distribute in one of the empty muffin tins. Put back in the oven you should already have turned off and ignore it for a bit...you want to dry the crumbs out, not brown them. While you're ignoring them make the frosting.<br />
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<b>Cream Cheese Icing</b><br />
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This was at the bottom of a kick-ass recipe I use for carrot cake...you will see in a sec why it took me so long to use it. I think this method was used during the depression, but I doubt they had access to a lot of cream cheese so who knows....it just works, altho it's hard to pick which is better, the carrot cake or the icing....<br />
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1/4 cup soft butter<br />
12 oz. cream cheese (I even used Neufchatel and it still works)<br />
2.5 cups powdered sugar<br />
AND.....<br />
1/3 cup flour. Yes, I said it....flour.<br />
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Whip butter and cream cheese until fluffy, work in powdered sugar and flour. REALLY. No vanilla either...go ahead if you want, but it's not necessary...cream cheese has a lovely tang so why muck it up? Because of the flour, this icing holds up beautifully - if you pipe it with a frosting tip with the sharkey looking points on it the ridges stay nice and firm...it also forms that delightful "crust"...I know it's not a nice adjective for icing, but it is what it is....my fave kind of frosting has an ever-so-thin dry layer that has a spectacular mouth feel when you bite through it and into the squoosh below. Yup, that is my new word...squoosh.<br />
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Now either use an offset spreader, a butter knife, a spoon or even a frosting bag with a giant sharkey tip on it and frost those completely cool cupcakes! When they are perfect, take the cake bits out of the oven, put them in a ziploc and smash them to oblivion. I dumped mine into a wire strainer and rubbed them through the mesh onto a paper towel, which was brilliance. Then sprinkle with your fingers over each freshly iced cupcake so they will stick and voila! Red Velvet is not my fave because I swear I can taste the food coloring, but man does everyone else go gaga for it....my lactose intolerant sister lost sight of the fact that she was so afflicted and ate a whole one, for which she paid dearly later that night. But I don't believe she regrets it....Momma Moosehttp://www.blogger.com/profile/16660753981670995869noreply@blogger.com2tag:blogger.com,1999:blog-8112322789600903296.post-68130155523661688132012-04-29T10:09:00.000-07:002012-04-29T10:12:49.596-07:00Born to ShopI will tell you that I hate shopping, but my family just rolls their eyes when they hear that - they don't understand my compulsion to ultimately walk away from X store with a trunkful of stuff that they had to pay ME to take away. It's all about the deal...and altho I am not one of those crazy coupon shoppers (anymore), I have scored more times than the Harlem Globetrotters. AND without dribbling.<br />
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Costco...there, I said it. I LOVELOVELOVE the place - it makes my blood pressure drop just walking through the door. I don't even mind parking 3 miles from the entrance, it just increases the excitement of passing under that giant rolling door and winking at the person with the clicker...I feel like Norm in Cheers, and that all the staff are gonna yell "SHARON" when I walk in. It has taken me YEARS to learn to shop there though, and have fallen into their snake pit traps time and time again...a long-ago co-worker once told me she called it the $300 dollar store 'cause she could never get out without spending that much. It takes an iron constitution, nerves of steel, and a really big wad of gum to do it, but it is possible...just never forget that the sample people are satan himself and you will save at least 25% on your final bill if you don't sully your wad of Trident with chunks of apple pie, salt & pepper Kettle Chips, and teriyaki beef jerky.<br />
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Growing up with 4 siblings means you never get your own room....unless you're the oldest and a girl. We shared rooms in many different configurations, but when we moved to Banks, me and my two sisters shared one room for a short time, and my oldest sister would tell us stories when the lights went out...my favorites were the ones where you got locked in a big department store for a week because they closed it for some unknown reason - it had to be a week because there were too many things to do in just one night. As a kid in a one income family that was the ultimate lottery winning dream....have unfettered access to ANYTHING you wanted without the worry of punishment - if they lock you in a store, they're not going to put you in jail, right? So what if you rode bikes up and down the aisles, filled up swimming pools, ate every kind of candy on the shelf, and had fashion shows with all the clothes...they would just be happy if our parents didn't sue them, right? Those stories and the somehow inbred need for a deal is where I lay the blame for my nasty little habit. But before you judge, how many of you have a never-been used, one model year behind 12 cup Cuisinart food processor that only cost you 24.99?? BOO YAH.<br />
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This recipe has absolutely nothing to do with any of this, and after going through some recipes I realize that I am starting to run out of good stuff that isn't too involved/weird/stolen....not sure how long this can keep going but I will try. This is a super easy (read uses BOTTLED DRESSING), but is one of those things that you have once and wonder how the hell something so simple can look like a million bucks AND taste fabulous. Sure some are going to whine about the shrimp, but skip it if you don't like it. It won't be the same, but if it called for capers I would do the same - no slimy boogers for me. And many thanks to my lovely niece Carrie from Cali - this is actually her mom's recipe, hence the name....just don't tell HER you screwed with her recipe, I'm convinced she had "connections" and you might just find a package in your mailbox with a small piece of your favorite salad bowl in it.<br />
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<b>Suzy's Salad</b><br />
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Another one of those with no set amounts....I will give you suggestions, but you can monkey with it to your own liking - it would be really hard to mess it up. REALLY...even YOU, haha.<br />
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Lettuce - a mix of romaine, leaf and iceberg would do nicely...a head of each cut or torn into bites sized pieces, perhaps?<br />
Salami, cut in bite sized pieces (I get it sliced from the deli, then cut it in 1/4's)<br />
Feta cheese, crumbled<br />
Black olives, quartered (looks prettier than sliced, or you could buy small and leave whole)<br />
Tomatoes, cut in bite sized pieces (grape tomatoes are perfect cut in half...the juice adds to it)<br />
Baby shrimp (I would say up to a lb, and clean it - no one likes shells and feelers)<br />
Red onion, sliced (I cut in half, then in quarters and cut thin sticks from that)<br />
Girard's Champagne Dressing (this is the key, don't use anything else)<br />
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Put all fixins in your large and undamaged salad bowl, pour about half the bottle of Girard's over all and toss, add more if needed and I would totally grind some black pepper into it. It may also have had croutons tossed into it....that would be good too. If you use enough of the toppings it can be a full meal with some nice crusty bread - and it will get you a flood of invitations to potlucks if you're not careful....you have been warned.<br />
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<br />Momma Moosehttp://www.blogger.com/profile/16660753981670995869noreply@blogger.com0tag:blogger.com,1999:blog-8112322789600903296.post-16269833890161895432012-01-28T16:14:00.001-08:002012-01-29T11:15:10.428-08:00A Gift From the Heart<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwax9z7GxgHq4TJPmPtFuOZw_CZzdmuSHakHle8tSHhjTLx5H1zzA29VBpJQowgaabfvcltBPJGjFvnGoUD4o9yHy-34QWAVxWg1e3KvzfS_StWgV9rg8ZyicfZK09ToRLzLiMnJ6hLGU/s1600/002.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwax9z7GxgHq4TJPmPtFuOZw_CZzdmuSHakHle8tSHhjTLx5H1zzA29VBpJQowgaabfvcltBPJGjFvnGoUD4o9yHy-34QWAVxWg1e3KvzfS_StWgV9rg8ZyicfZK09ToRLzLiMnJ6hLGU/s320/002.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5703129368348894962" /></a><br />Handsome Stranger has struggled for years when it comes to gifts for me, and I really feel bad for him. I never think "For cryin' out LOUD, you've known me for over 33 years, why the HELL can't you read my mind??" because I don't know what I want myself most of the time. I am also cheaper than than the day is long, and will, immediately upon opening any gift, will think (in my head most of the time) "Where did you buy this? Was it on sale or did you use a coupon? Did you check online to see if you could get it for less?"....I can't help it. He overthrew the flowery romantic notion of buying jewelry long ago since I just lose it; the last such items were a new rock in my engagement band because apparently the other one broke off and is probably in a landfill or one of our former custodians teeth (I think it happened in the file room), and a simple anniversary ring for our 25th that I am actually wearing right now. And that is fine with me - the man played his hand when he bought me the Camaro for my 50th so he can do what he wants. <div><br /></div><div>It is also difficult to surprise me. I hate knowing what I'm getting, so I've had to be very careful during the month of December to not look at my bank account (I clean up the aftermath on the 26th), avoid rifling through his wallet and drawers, and run away if I see a box/bag/mysterious lumpy thing that appears to be in one of our big suitcases...ruins the surprise. But this year he was successful...I had no clue (except the box of Sees, I could smell the damn raspberry creams through the wrapping paper) and was delighted when I unwrapped a set of Kitchenaid pasta making attachments I have always wanted but was too cheap to buy. I've seen the occasional one at Goodwill, but after noting cat hair in one, determined that purchasing one second hand would be like using a toothbrush you found in a gas station bathroom. And he used a coupon....I love that man!</div><div><br /></div><div>So my first experience was making lasagne noodles....you only use one attachment, the roller, and just have to run the rested dough through on several different settings until it's the width of the roller and as thick as you like, then lay it out on towels while you make the rest of the ingredients so you can put it all together. It was AMAZING lasagne...the sheets were thin, and had a more pastry-ish quality - tender and almost creamy, without that rubbery bite but not mushy either. Best lasagne I have ever had....anywhere. The second was a marathon session where I made TWO batches of lasagne and two of fettucini....that day I made traditional and veggie alfredo lasagne, and once again, could not have been more pleased with the results. Then I used some of the fettucini for a huge batch of cottage cheese, noodles and bacon that Ethan requested for days afterwards, and then some with bolognese sauce for him one night we were eating something highly objectionable to him (he's not really picky, just 10) to a very happy outcome. I also shared some of the dried fettucini with a friend, and she said it was really good...I choose to believe her.</div><div><br /></div><div>Today everyone was watching the Maltese Falcon, and I was bored because it was in BLACK & WHITE....sheesh, we used to have to watch that in the middle ages (1960's), and they didn't even bother to colorize it. I love that they were SO un-PC back then, and we got some pretty good guffaws out of some of their mannerisms and choices of vocab, but it wasn't enough to keep me entertained so I grabbed an apron and noodled up. I rolled the sheets a bit thicker, then cut them by hand into strips about as wide and long as my thumb....then I made chicken veggie soup and threw those delicious eggy strips of heaven into the pot. Not very many people make noodles by hand, mostly cause it's a giant pain in the arse - that is unless you have magical machines to do the hard part, but either way...BEST. CHICKEN. SOUP. ON. THE. PLANET. I should build a shrine to Kitchenaid, but that would be false idolatry so I won't, but man-oh-man you should try it sometime.....it takes a bit of elbow grease to roll out pasta dough, but this soup is SO very worth it!</div><div><br /></div><div><b>Chicken <span >NOODLE</span> Soup</b></div><div><br /></div><div>So if you want to use homemade, the recipe will follow for the pasta, otherwise I highly suggest you buy fresh or the frozen egg noodles....the kind in the bag are never as good. Or you can make the soup with no noodles and avoid the carbs - sometimes I add butternut squash I've roasted and that's good too. But I have suspected for years that the Manna the Israelites found every morning in the desert for 40 years while they wandered lost because Moses didn't have GPS was actually noodles....they just changed the name later.</div><div><br /></div><div>1 T. olive oil</div><div>3 large raw chicken breasts, cut into 1/4" dice</div><div>1.5 C. celery, cut in 1/4" slices</div><div>1.5 C. onion, diced</div><div>1.5 C. carrots, cut in half and 1/4" thick</div><div>2 C. frozen or fresh corn</div><div>1.5 C. crookneck squash, 1/2" dice (they will break down a little)</div><div>1/2 LARGE cabbage, coarsely chopped</div><div>16 C. Hot water OR chicken broth</div><div>5 T. chicken soup base (the paste type is the best) if using water</div><div>1/2 tsp. turmeric (yellow curry)</div><div>Salt and FRESH GROUND black pepper to taste</div><div>1 lb. fresh pasta</div><div><br /></div><div>Heat olive oil in large stock pot until smoking, add chicken, celery, onion, carrot, corn and saute for a couple minutes. Add squash and cabbage and cook a couple more minutes until it all kind of wilts, then put in water, soup base (or broth), and seasonings. Bring to a boil and cook for about 8 minutes, then add pasta and stir, continuing to cook at a low boil about 5 minutes or until pasta is at least al dente. It will continue to cook from the heat in the pot, but you can serve immediately or let it sit a while....the flavor will actually improve if you can believe that. </div><div><br /></div><div>If you want to make the pasta, I will give you the recipe I use for the Kitchenaid, but you may have to actually mix it with your hands if you don't have a fancy mixer...OR you can use a food processor, just not a hand mixer unless you want a new one when it burns up from attempting to mix concrete.</div><div><br /></div><div><b>Egg Noodles</b></div><div><br /></div><div>3.5 C. sifted AP flour</div><div>1/2 tsp. table salt (kosher grains are too big)</div><div>1 T. water</div><div>4 whole eggs</div><div><br /></div><div>Put all ingredients in mixer and use the flat beater, beat on 2 for 1-2 minutes until flour is incorporated, then switch to dough hook and knead on 2 for 2 minutes. Remove dough from hook/bowl and knead for another 1-2 minutes or until smooth. Let rest covered with a towel for 20 minutes or it will just laugh at you if you try to roll it out. This is where I run it through the rollers on 1, folding it every time and repeating 4 or 5 times, then roll it once at 2, once at 3 and once at 4 to make thick ones (I think it goes up to 7). If you are doing it manually, you just cut the dough in 4 pieces, and start rolling with a rolling pin.....they should be about as thin as...well....a noodle. Then cut into smaller squares, then in whatever size noodle you want. </div><div><br /></div><div>I used them fresh, just cook in whatever for 4-5 minutes for the thick ones, but you can dry them on a towel for later, just make sure they are separated and don't stack...they will stick together and you will say very bad words and cook the whole deformed mess, then cry bitter tears of disappointment while you eat your noodles with a steak knife and fork, raking them through a puddle of melted butter and they will STILL be delicious. And THAT, my friends, is a gift from MY heart.</div><div><br /></div>Momma Moosehttp://www.blogger.com/profile/16660753981670995869noreply@blogger.com1tag:blogger.com,1999:blog-8112322789600903296.post-1797537309113329712011-12-27T18:45:00.000-08:002012-01-02T19:27:33.661-08:00Is That a Banana in Your Pocket?<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiefaHY5udWuWdjeLVqQPQDOkQW_CNLXzlcm_G9TXAIPsbr712V-yAkSkmj7yUQzzVeT1KBZ9I6usmsylpM5c56xO8teW8IIf6uviHK2LGMvjm6MG-J7xGseIpVuED0lD3kvuQfUYdprMs/s1600/107.JPG"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiefaHY5udWuWdjeLVqQPQDOkQW_CNLXzlcm_G9TXAIPsbr712V-yAkSkmj7yUQzzVeT1KBZ9I6usmsylpM5c56xO8teW8IIf6uviHK2LGMvjm6MG-J7xGseIpVuED0lD3kvuQfUYdprMs/s320/107.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5691071178296942898" /></a>I have decided that food knows no season - just because it's July is no reason to say that making a pumpkin pie is ridiculous....your MOM is ridiculous. Yes, having certain foods at specific times of the year might make them more special, but they also make you want to eat so much of it because it's going to be another 364 days before it crosses your path again that it makes you so sick of it you don't care it's only there once a year. Where's the fun in that? I say whip up a batch of divinity in August....<span class="blsp-spelling-corrected" id="SPELLING_ERROR_0">BBQ</span> ribs and baked beans in February, and banana bread once a month - you know there are always a couple black ones lying around creating a colony of fruit flies, so you might as well use them to your advantage.<div><br /></div><div>My personal food seasons are as follows:</div><div><br /></div><div>January: New Year's Eve Asian buffet. All homemade, all delicious and I count it as January because that's when the calories actually take hold in the form of cellulite on my hindquarters.</div><div><br /></div><div>February: Valentines Day romantic dinner for two. Also homemade because I hate going to restaurants on a day when everyone else is there, and if I do it at home I get a GREAT tip.</div><div><br /></div><div>April: Easter. Turkey, ham, all the trimmings and baskets full of candy...that and Polish Dish with some kind of sweet offering for breakfast and you'll be in a food coma until the next food season.</div><div><br /></div><div>May: <span class="blsp-spelling-error" id="SPELLING_ERROR_1">AnnivirthdayPalooza</span>. Handsome Stranger's birthday is the 26<span class="blsp-spelling-error" id="SPELLING_ERROR_2">th</span>, mine the 28<span class="blsp-spelling-error" id="SPELLING_ERROR_3">th</span>, our lovely daughters is the 25<span class="blsp-spelling-error" id="SPELLING_ERROR_4">th</span>, and our anniversary is on the 26<span class="blsp-spelling-error" id="SPELLING_ERROR_5">th</span> so HS would have trouble forgetting. Cake, cake and more cake, plus the obligatory anniversary dinner and we can gain a dozen pounds in the span of only 4 days. But what a way to go. </div><div><br /></div><div>July: Independence from hunger. Yeah, yeah, yeah....you know it's really about the <span class="blsp-spelling-corrected" id="SPELLING_ERROR_6">BBQ</span> so don't be calling me unpatriotic. I will fight for my right to eat red and blue jello with non-dairy whip.</div><div><br /></div><div>September: Labor Day. In honor of the type of pains we will have after yet another gut-busting <span class="blsp-spelling-corrected" id="SPELLING_ERROR_7">BBQ</span> meant to signal the final throes of summer and Jimmy Hoffa's birthday or something.</div><div><br /></div><div>October: Halloween. Candy. Period.</div><div><br /></div><div>November: Thanksgiving. As in thanks for all we stole from the Native Americans just because we were big bullies and wanted it....but now we are fatter and slower and if they ever decided to rise up against us and take back what was rightfully theirs we would probably hand over the remote for a handful of skittles and a bag of Artisan Roasted Garlic and Black Bean <span class="blsp-spelling-error" id="SPELLING_ERROR_8">Tostitos</span>. OK, maybe not YOU, but I would certainly think about it.</div><div><br /></div><div>December: DUH. This is the longest and most sustained calorie dump of the year...it lasts from the moment all the dishes are put back in the hutch from Thanksgiving and ends only when you shove the tree out the front door on it's way to cremation city and the last candy cane snaps under your foot and you claim 5 second rule and suck it to a sharp point to stickily poke the nearest annoyed family member before crunching the last of it's minty goodness until next year.</div><div><br /></div><div>Whew. I think I gained 4.8 pounds just typing this. AND it made me hungry - no, it actually just made me want to eat. Like most everything does. However, after this most recent food season, where I abandoned most of my ideals about eating healthy and not overindulging in the horrifically calorific until my scale read out stopped showing numbers and just spelled out "REALLY??", I realized that it's a fools game and I am the grand prize winner. I'm pretty sure I'm not going to think fondly of the <span class="blsp-spelling-error" id="SPELLING_ERROR_9">nanaimo</span> bars Handsome Stranger's boss sent home, the 3 pounds of gummy bears my children gifted me with, or the berry pie, rocky road, and pecan caramels I MADE MYSELF when I am eating steaming piles of unsalted vegetables and drinking water like a camel in a sandstorm for the next couple weeks to take it all back off again. <span class="blsp-spelling-error" id="SPELLING_ERROR_10">Sheesh</span>...you'd think I'd learn.</div><div><br /></div><div>So listen to my wisdom, and mix things up a bit....maybe if I had banana bread in March for a new food holiday, then again between Labor Day and Halloween I would not have eaten an entire loaf of it myself, including a bit of butter and cream cheese here and there. Although I dare you to not eat an entire loaf of this...a lovely friend shared this with me as she makes it every year to give as Christmas gifts to her friends and family, and it is in my recipe binder in the category "BEST EVER" offerings. It will take samples and a miracle to beat this one....it is exceptional and don't think you can...but I'm more than willing to judge any and all attempts you want to send my way.</div><div><br /></div><div><b>Sour Cream Banana Bread <span class="blsp-spelling-corrected" id="SPELLING_ERROR_11">Ala</span> Ros</b></div><div><br /></div><div>1/4 C. sugar</div><div>1 tsp. cinnamon</div><div>3/4 C. butter, softened</div><div>3 C. sugar</div><div>3 eggs</div><div>6 ripe bananas, mashed</div><div>16 oz. (2 C.) sour cream</div><div>2 tsp. vanilla</div><div>2 tsp. cinnamon</div><div>1/2 tsp. salt</div><div>1 T. baking soda</div><div>4-1/2 C. flour</div><div>1 C. chopped walnuts OR macadamia nuts as per Ros (opt.)</div><div><br /></div><div>Preheat oven to 300 degrees. Grease 4 loaf pans (I used the regular sized foil ones, then the metal ones I bought last year because son #2 wanted to make lots of bread and needed metal pans - they both worked great), then mix the 1/4 c. sugar and 1 tsp. cinnamon and use to coat greased pans with. Trust me....this is a highlight that is ridiculously simple AND delicious....my daughter and I nearly got into a slap fight over cutting the sides and bottom of the bread off before the other could get to it first.</div><div><br /></div><div>In a large bowl, cream butter and sugar until fluffy, then add eggs and beat well, pour in smashed bananas, sour cream, vanilla cinnamon, salt and baking soda and mix until well blended and <span class="blsp-spelling-error" id="SPELLING_ERROR_12">smoothish</span>. Beat in flour until mixed, then fold or mix in nuts if you are using them. I did not....nuts add a LOT of calories/points plus, and <span class="blsp-spelling-error" id="SPELLING_ERROR_13">altho</span> I love walnuts in banana bread, I decided to try it without. Ros uses macadamia nuts for a little Island flair, and although it was good, to me it was just nuts, and unless I can tell they're macadamias, I'm not going to spend 15 bucks a pound to add them. If I did, I would probably toast them in some butter in a skillet to bring out the flavor...but this bread is a wonder <span class="blsp-spelling-error" id="SPELLING_ERROR_14">nutless</span> (<span class="blsp-spelling-error" id="SPELLING_ERROR_15">hahaha</span>), so that's how I will probably always make it.</div><div><br /></div><div>Measure even amounts into each pan...I use a scoop and do one in each pan until I get down to the last of the batter....just make them sort of even so they bake at the same rate. Put them in the oven, not touching each other or the sides and bake at least an hour, or until a toothpick comes out clean when you poke them in the center. Let them cool a bit, then turn out and finish cooling on their sides on a rack....if you leave them in the pan too long it will make the cinnamon sugar sweaty on the bottom and you'll be reduced to scraping it out with your finger because your tongue isn't long enough to get down into the bottom of the loaf pan. </div><div><br /></div><div>The sour cream is what really makes this bread....don't be tempted to <span class="blsp-spelling-corrected" id="SPELLING_ERROR_16">under cook</span> because you won't need to....if that pick comes out clean, the bread will still be so moist it's between a bread and a really good cake - and the cinnamon sugar on the sides and bottom give it a caramelized sugary crunch that will make your eyes spin in your head....SO good! It's good hot, warm, cold, frozen, stale, and probably moldy although I dare you to have any last long enough for any self respecting microbe to take root in it....one bite and you'll be hooked so hard you'll sell your grandmothers Charles and Di tea towels for a bag of black bananas for the next fix. And I will be right there with you, a stick of butter and a tub of cream cheese with a snowman-handled spreading knife....<span class="blsp-spelling-error" id="SPELLING_ERROR_17">aaaaaahhhhhhhhh.</span></div>Momma Moosehttp://www.blogger.com/profile/16660753981670995869noreply@blogger.com2tag:blogger.com,1999:blog-8112322789600903296.post-9637275158642265372011-12-10T18:00:00.000-08:002011-12-10T18:03:52.348-08:00It's a GIRL!!!I guess I can't proclaim myself an expert on raising girls since I only have the one, but I was one myself, so I think I can take a little from that experience and the fact that I came out alive on this end of 18 and say that I'm at least semi-pro. My first-born and only female child has been on the other side of the country (might have just as well been the universe) for almost 13 years, so when she and my 10 year old grandson moved back to Oregon in September, I was tickled pink. And they are living IN OUR HOUSE....I think that's fitting, at least for now since she has deprived me of her company and my grandson for this long. I will never tire of being a <span class="blsp-spelling-error" id="SPELLING_ERROR_0">gramma</span>and wish that I had more than one to spoil, side with against his mom, and teach him bad words (it was an ACCIDENT).<br /><br />We have similarities, she and I; I don't think either one of us leaps into friendship easily, probably in part because of a couple hard hits in childhood, but when someone does crack our hard candy shell, you can pretty much be sure that they'll be front and center at our funeral, crying and laughing harder than anyone else in the room. We have the same <span class="blsp-spelling-error" id="SPELLING_ERROR_1">snarky</span> sense of humor, and we are both extremely common-<span class="blsp-spelling-error" id="SPELLING_ERROR_2">sensical</span> - we both like things the way we like them, and God help anyone who gets in the way of that.<br /><br />On the other hand, my lovely daughter has FAR more patience that I ever did or will have with her child, she is FAR more independent and fearless than me (Holy hand-grenades, Batman - she joined the ARMY), and I think she has a much more creative soul than I do. Sure I like to cook, but because of a LOT of food experience/exposure, I think I know what will work and what won't, but it's really stolen from others. I can pull a rabbit out of my hat, with a sweet cherry and<span class="blsp-spelling-error" id="SPELLING_ERROR_3">Syrah</span> reduction, roasted garlic, fried sage and <span class="blsp-spelling-error" id="SPELLING_ERROR_4">Asiago</span> mashed Yukon Golds and butter browned julienned <span class="blsp-spelling-corrected" id="SPELLING_ERROR_5">Brussels</span> sprouts with toasted hazelnuts, but most of the time someone else put it in there. I don't think either one of us knows what we want to be when we grow up, but have vague thoughts that it should involve writing, and/or comedy...and for me cooking for sure. I think it's about time the Food Network acquired a stand-up chef with excellent spelling skills.<br /><br />She has been gone a <span class="blsp-spelling-error" id="SPELLING_ERROR_6">looooong</span> time - an average once a year visit from one end or the other and 13 years flew by. She was already so grown up (from 6<span class="blsp-spelling-error" id="SPELLING_ERROR_7">th</span> grade on), but she matured in that time, found love, a new home, new interests, and even became a mother, all without us there. And never seemed to be scared or worried about anything - she is either the greatest actress of all time, or she really IS that independent....and having a partner who leaves for year at a shot over and over pretty much cements that notion. But family is family, and I think she realized just like I did when she left that she was missing out - you can email, call, even visit from time to time all you want, but it ain't the same as BEING THERE. And in my opinion life is too short to throw that away unless you have a REALLY good reason. And what that would be I have NO idea.<br /><br />It's different having a kid in the house, adding two more bodies to a one-bathroom home, and doubling the female hormone level...tread lightly, you who leave the seat up, your comeuppance has just doubled. I know that we can't always agree, that there will be bickering and petty annoyances for us all from time to time, but it matters not. On the walls of every cubicle I have had in the last 12 years, I have two midnight blue post it notes I laminated and neatly trimmed with <span class="blsp-spelling-corrected" id="SPELLING_ERROR_8">Velcro</span> on the back so they'll stick to fabric walls. Written with a metallic pen and covered with stars and hearts, one says "Queen of the Universe", and the other "I *heart* you Mom, Becky". I see them 5 days a week, all day, every day, I remember exactly where I was and what she looked like when she made them, and they are constant reminders of just how much I missed her.<div><br />(Author's note: I started this blog before she arrived, and it was here I had to go find Kleenex) When she was in boot camp, she sent home letters detailing her experiences, and I put them in a binder and read them once in while. She was really homesick at first - I didn't expect that, so it was really hard to read about it. One night she was on a bus with a bunch of other prospective girl soldiers, waiting to go off to the next destination, and she wrote that she started to cry when the girl next to her (who she was sure thought she was crazy) started biting her fingernails and spitting them on the seat in front of her just like I do. It was the closest I came to getting on a plane and flying to that base and telling them it was all a mistake, she wasn't supposed to be there and had to come home with me NOW. I still can't read that without having an allergy attack.</div><div><br /></div><div>I was told early on I could NOT send goodies from home during basic, and to please not send her anything but letters because you had to do push ups even for those, and they were really mean if someone got a package. I think she moved on to her language training before I was allowed to send anything, and the first was a big box of cookies....her favorite included. I think I cut the recipe out of the paper, but never tried them because they seemed kind of "<span class="blsp-spelling-error" id="SPELLING_ERROR_9">meh</span>", but she did on a whim and they were wonderful - light, slightly crispy, and so delicately flavored with coconut and vanilla. Some things are happy accidents (well, unless they involve Angry Birds and a potty-mouth <span class="blsp-spelling-error" id="SPELLING_ERROR_10">gramma</span>...) - maybe you can put these in your Christmas cookie rotation this year, just call em snowflakes and dream of your world being covered in them when you wake up tomorrow....</div><div><br />Becky's Coconut Crisps</div><div><br /></div><div>1 C. butter, softened (2 cubes)</div><div>1 C. sugar, plus extra for sprinkling</div><div>1 egg</div><div>1 tsp. vanilla</div><div>1 tsp. almond extract</div><div>2 C. flour</div><div>1/2 baking soda</div><div>1/2 salt</div><div>2 C. flaked coconut</div><div><br /></div><div>Preheat oven to 325. In a large bowl, beat butter a little, then add 1 C. sugar and beat until fluffy; add egg and extracts and beat until well combined. Add baking soda and salt and mix, then add flour and beat until combined, add coconut and mix well.</div><div><br /></div><div>Using a cookie scoop or two spoons, drop by heaping tablespoon onto a greased or parchment lined cookie sheet. I always scoffed at recipes that used parchment paper as "<span class="blsp-spelling-error" id="SPELLING_ERROR_11">foofy</span>", but after using it found that it really does make a difference, and you don't have aluminum flecks on the bottoms from scraping them off the pan if they tend to stick. Just <span class="blsp-spelling-error" id="SPELLING_ERROR_12">sayin</span>. Sprinkle tops with sugar (you can use big or regular sugar....I kind of like regular for more of a "sandy" result), then use a flat-bottom glass dipped in sugar to slightly flatten each one. Bake at 325 for 12-15 minutes, not allowing them to brown. Remove to rack to cool, makes about 40 cookies.</div><div><br /></div><div>And just for the record, I don't think these shipped terribly well....I recently read that you should ship cookies in a tin with bubble wrap between each layer and it made me laugh....those cookies were enjoyed just as much in powder form as they would have been intact, which would be true of anyone who missed a taste of home! I think they would also be delicious if you melted some dark chocolate in a <span class="blsp-spelling-corrected" id="SPELLING_ERROR_13">Ziploc</span>, then cut off the tip and drizzled the tops, but then I think that about EVERYTHING - except liver.</div><div><br /></div>Momma Moosehttp://www.blogger.com/profile/16660753981670995869noreply@blogger.com0tag:blogger.com,1999:blog-8112322789600903296.post-65255474111169887362011-11-15T18:27:00.000-08:002011-11-18T22:33:36.936-08:00More than just a sweet ride for Cinderella...<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZjF4xsmIBHNxF-8sYMoSl1xdQ0ZEm53OZtz0uGi0JTaKrzn3KlZdPgUXuCqC63iQIVN6xIYkHHq51gu-7steiXpO_1OdaK2HY8s3zVtKQsFefJCvXnoIpBj4qgcwFKF2potSX3sqgzAA/s1600/muffins+003.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZjF4xsmIBHNxF-8sYMoSl1xdQ0ZEm53OZtz0uGi0JTaKrzn3KlZdPgUXuCqC63iQIVN6xIYkHHq51gu-7steiXpO_1OdaK2HY8s3zVtKQsFefJCvXnoIpBj4qgcwFKF2potSX3sqgzAA/s320/muffins+003.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5676590143572717970" /></a><br /><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 1.2em; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-size: 13px; font-family: Georgia, Times, serif; vertical-align: baseline; color: rgb(68, 68, 68); line-height: 22px; background-color: rgb(255, 255, 255); ">Man, I hate it when I try to cheat and cut and paste formatting from hell. It always seems like a good idea at the time, and ends up costing me more time tweaking it that it would have just to key it in. But you know how were are in this technological age....as Homer would put it when told by Mo "It'll flash fry a buffalo in 45 seconds!" - "Awwww, but I want it NOW!!!" I just wanted you to know how much blood sweat and tears goes into this blog, and that I wouldn't do it for just ANYONE.</p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 1.2em; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-size: 13px; font-family: Georgia, Times, serif; vertical-align: baseline; color: rgb(68, 68, 68); line-height: 22px; background-color: rgb(255, 255, 255); ">Giving thanks is a tradition for us here in the United States of America because we have it sooooo good. When you start getting down on yourself because you work in a call center, drive a Hyundai (not one of the cool new ones), and going out on the town involves matinee showings of something with Adam Sandler (SNAP OUT OF IT, MAN....YOU USED TO BE HILARIOUS!!) and 50 cent wing night at Buffalo Wild Wings in a cozy corner of the loudest sports bar EVER, remember it could be worse. I know some of you are thinking "Ewwwwww, HOW??, so to you I suggest asking the guy standing at an on ramp with a cardboard sign that says "Will stand here pitifully for food whilst you attempt to avoid eye contact" and I'm sure he can give you an idea. There, my guilt mongering is done for this festive holiday.</p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 1.2em; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-size: 13px; font-family: Georgia, Times, serif; vertical-align: baseline; color: rgb(68, 68, 68); line-height: 22px; background-color: rgb(255, 255, 255); ">Thanksgiving should actually be called "Yum Yum I Wish I Had a Shovel So I Could Get Even More Delicious food in My Maw" Day, because that is really what it is. I don't know about you, but I've been thinking about it since before Halloween. More like stressing....not because of the day itself, just the number of calories I may or may not accidentally stumble and fall into with an open mouth. When you've restricted your intake, Thanksgiving means you should really eat something about the size of a Swanson Turkey dinner unless you want to grow out of your underpants before the end of the day. So my plan is to make what I normally would, but pull a few punches with butter, cream, sugar etc. and try to lighten it up a bit. That will not help when I am standing in front of a beautifully browned bird, glistening and crackly skin begging me to pull off a hunk and eat it because it's BAD for everyone else. Nor when the soft butter n' egg rolls have cooled off and the turkey carcass that still has an admirable amount of white meat still on it starts singing harmony with the Best Foods in the fridge to the tune of Just Eat It by the genius of Weird Al. Oh my.</p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 1.2em; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-size: 13px; font-family: Georgia, Times, serif; vertical-align: baseline; color: rgb(68, 68, 68); line-height: 22px; background-color: rgb(255, 255, 255); ">So I shall try to persevere, attempt to eat my berry pie with the back of the crust removed and light ice cream on top, only have a little of each thing that requires gravy on it, and not feel the need to cap off my tremendous meal with another before the first one even hits the bottom of your stomach. Wish me luck....I did OK last year, but there were other people around that weren't my family - this year that will not be the case so I can fritter unfettered. Mmmmmm....fritters.</p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 1.2em; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-size: 13px; font-family: Georgia, Times, serif; vertical-align: baseline; color: rgb(68, 68, 68); line-height: 22px; background-color: rgb(255, 255, 255); ">Here's a cool recipe I found from a website when I put pumpkin cheesecake muffins in the search bar. I made a couple changes, one because I did not think I had cloves, two because I thought it was an awful lot of spice (it would not have been), and three because I love nuts....have to, my family is full of em. I also went brown sugar in the topping, and changed the name to Pumpkin PRALINE cheesecake Muffins, cause that's what they are now. It's a hot pick, I tell ya.....brought them to a meeting and almost didn't make it to the room without being attacked...good thing I know how to buttonhook. I would not suggest you make this for Thanksgiving because it will just make Aunt Fanny's pumpkin pie look sick....and they don't require the least amount of whipped cream either.</p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 1.2em; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-size: 13px; font-family: Georgia, Times, serif; vertical-align: baseline; color: rgb(68, 68, 68); line-height: 22px; background-color: rgb(255, 255, 255); "><span style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-style: inherit; font-family: inherit; vertical-align: baseline; "><span style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-style: inherit; font-family: inherit; vertical-align: baseline; text-decoration: underline; "><b>Pumpkin Cream Cheese Muffins</b></span></span><i><br /></i></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 1.2em; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-size: 13px; font-family: Georgia, Times, serif; vertical-align: baseline; color: rgb(68, 68, 68); line-height: 22px; background-color: rgb(255, 255, 255); ">Filling:<br />8 oz. cream cheese<br />1/2 C. powdered sugar</p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 1.2em; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-size: 13px; font-family: Georgia, Times, serif; vertical-align: baseline; color: rgb(68, 68, 68); line-height: 22px; background-color: rgb(255, 255, 255); ">Muffins:<br />3 C. flour<br />1 tsp. cinnamon<br />1 tsp. nutmeg<br />1 tsp. ground cloves<br />1 tbsp. plus 1 tsp. pumpkin pie spice<br />1 tsp. salt<br />1 tsp. baking soda<br />4 large eggs<br />2 cups sugar<br />2 cups pumpkin puree<br />1¼ cups vegetable oil</p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 1.2em; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-size: 13px; font-family: Georgia, Times, serif; vertical-align: baseline; color: rgb(68, 68, 68); line-height: 22px; background-color: rgb(255, 255, 255); ">Topping:<br />½ cup brown sugar<br />5 tbsp. flour<br />1½ tsp. ground cinnamon</p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 1.2em; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-size: 13px; font-family: Georgia, Times, serif; vertical-align: baseline; color: rgb(68, 68, 68); line-height: 22px; background-color: rgb(255, 255, 255); ">1/3 C. chopped pecans</p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 1.2em; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-size: 13px; font-family: Georgia, Times, serif; vertical-align: baseline; color: rgb(68, 68, 68); line-height: 22px; background-color: rgb(255, 255, 255); ">4 tbsp. cold butter, cut into pieces</p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 1.2em; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-size: 13px; font-family: Georgia, Times, serif; vertical-align: baseline; color: rgb(68, 68, 68); line-height: 22px; background-color: rgb(255, 255, 255); ">Prep the filling first by mixing the cream cheese and powdered sugar, beating until smooth. Transfer the mixture to a piece of plastic wrap and shape into a log about 1½-inches in diameter. Smooth the plastic wrap tightly around the log, and reinforce with a piece of foil. Transfer to the freezer and chill until at least slightly firm, at least 2 hours.</p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 1.2em; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-size: 13px; font-family: Georgia, Times, serif; vertical-align: baseline; color: rgb(68, 68, 68); line-height: 22px; background-color: rgb(255, 255, 255); ">For the muffins, preheat the oven to 350˚ F. Line muffin pans with paper liners - I use foil because of the high fat content....it will make paper wrappers look greasy. In a medium bowl, combine the flour, cinnamon, nutmeg, cloves, pumpkin pie spice, salt and baking soda; whisk to blend. In the bowl of an electric mixer combine the eggs, sugar, pumpkin puree and oil. Mix on medium-low speed until blended I used pumpkin we roasted in the oven and used a hand blender to make sure the fibers were chopped up well - you could also use a food processor. With the mixer on low speed, add in the dry ingredients, mixing JUST until incorporated unless you want to use your tough muffins for softball practice..</p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 1.2em; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-size: 13px; font-family: Georgia, Times, serif; vertical-align: baseline; color: rgb(68, 68, 68); line-height: 22px; background-color: rgb(255, 255, 255); ">To make the topping, combine the sugar, flour and cinnamon in a small bowl; whisk to blend. Add in the butter pieces and cut into the dry ingredients with a pastry blender or two forks until the mixture is coarse and crumbly, stir in pecans. Put in the fridge if it'll be a while before using.</p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 1.2em; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-size: 13px; font-family: Georgia, Times, serif; vertical-align: baseline; color: rgb(68, 68, 68); line-height: 22px; background-color: rgb(255, 255, 255); ">To assemble, fill each muffin paper with about 1/4 C. batter. Slice the log of cream cheese filling into 24 equal pieces. Place a slice of the cream cheese mixture into each muffin well, pushing it down into the batter. Divide the remaining batter among the muffin cups, placing on top of the cream cheese to cover completely. Sprinkle a small amount of the topping mixture over each of the muffins.</p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 1.2em; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-size: 13px; font-family: Georgia, Times, serif; vertical-align: baseline; color: rgb(68, 68, 68); line-height: 22px; background-color: rgb(255, 255, 255); ">Bake for 20-25 minutes. Transfer to a wire rack and let cool awhile before serving or even tasting unless you want to talk with a notable lisp for a couple days because of the giant blister on your tongue - the filling is MOLTEN. Enjoy your Thanksgiving, even if you have to sit at the folding table in the hallway....some kids have to sit at the ironing board.</p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 1.2em; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-size: 13px; font-family: Georgia, Times, serif; vertical-align: baseline; color: rgb(68, 68, 68); line-height: 22px; background-color: rgb(255, 255, 255); "><strong style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-weight: 700; font-style: inherit; font-family: inherit; vertical-align: baseline; ">Source: </strong><a href="http://annies-eats.com/">http://annies-eats.com/</a>, adapted from <a title="BakeSpace" href="http://www.bakespace.com/recipes/detail/Pumpkin-Cream-Cheese-Muffins/3538/" target="_blank" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-family: inherit; vertical-align: baseline; color: rgb(171, 99, 39); text-decoration: none; ">BakeSpace</a></p>Momma Moosehttp://www.blogger.com/profile/16660753981670995869noreply@blogger.com0tag:blogger.com,1999:blog-8112322789600903296.post-44402167481985084052011-11-11T14:51:00.000-08:002011-11-12T17:06:38.773-08:00All eyes are on you....<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNhbA30Ana7zILYArn2WLXWTk4gfM61KaolSaLGusdwtwdF-z-LCy_-VvUIvNS2kn5Oul5yFJUZU-mUJf7E5Ab9X7vYQUbAcS-MuuPRtWD8c7HrSLdMAMqRrSminjUSoEXYAtHxs5GdZM/s1600/food+008.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNhbA30Ana7zILYArn2WLXWTk4gfM61KaolSaLGusdwtwdF-z-LCy_-VvUIvNS2kn5Oul5yFJUZU-mUJf7E5Ab9X7vYQUbAcS-MuuPRtWD8c7HrSLdMAMqRrSminjUSoEXYAtHxs5GdZM/s320/food+008.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5674280536275501426" /></a><br />Yup, another potato post - I bet you couldn't wait! I volunteered to make a gigantic pot of soup for St. Frank's annual Holiday Sampler, a yearly wingding our parish puts on with a giant bazaar of handmade items all donated by the congregation. There is some serious talent and very deep pockets in Roy, and they are not stingy about sharing with those willing to part with a few bucks. I'm always amazed at how much work these people do to benefit their church and school - not many bazaars you go to are all donations....we're unique!<div><br /></div><div>Potatoes have always been a filler in my cooking - baked, boiled and mashed, hash browns, french fries, chowders and delicately browned in a skillet - there ain't a lot about em I don't like. Son #2 makes an ethereal buttermilk potato bread with them that KILLS me every time - it's just not something I can pass up, and my points tracker makes a frowny face at me on days he makes it. I also lovelovelove a giant baker stuffed with butter, sour cream, bacon, green onion and black pepper and will eat it skin and all if it's baked correctly. Wanna know how? Magic...haha. </div><div><br /></div><div>Actually, you just wash and dry giant spuds, poke them all with a small sharp paring knive a couple times on each flat side, then toss them in a ziploc one or two at a time with some olive oil and coat, then put em on a cookie sheet and liberally sprinkle kosher salt on both sides and bake at 375 about 1.5 hours or until that paring knife will slide right through em...the salt tenderizes them and flavors from the outside in. I overcooked the soup batch, and had to peel them a bit deeper after they cooled - Handsome Stranger finally had to throw the peels in the trash with smelly garbage because he could not leave them alone. I was going to make some smart-ass comment about the Great Potato Famine, but after looking it up on Wiki, I was ashamed of myself. Yes, that does happen.</div><div><div><br /></div><div>So yeah, the soup. <span class="Apple-style-span">I was a</span>sked to make some last year for the luncheon that is the "Sampler" part of this event, and my butternut coconut curry soup was very well received....a few people had a look on their face like "Yah, like I'm gonna eat something that looks like regurgitated carrots", but I didn't take offense. I just found out what they drove and poured a little in their gas tank to take home and try later. I agonize over something that a large number of random people will be exposed to, especially since I go to church with a lot of them - you really don't want people that have calluses on their knees from praying on them since they were 3 getting some kind of food borne illness because of you - you could end up with the 7 plagues of Roy all over you. I'm pretty sure they are doing chicken noodle and minestrone again, so I wanted a thicker and more calorific option - yes folks, this will not have WW points plus values at the end, the bacon alone will cause the scale to short out at your next weigh in, and when you fry, it's gonna smell like hickory.</div><div><br /></div><div>I decided to go with a chowder-ish selection, and honed in on Baked Potato - it just sounded so good, and a giant bag of bakers at Costco is only a sawbuck (if you are not over 50, that's a fiver). I did some research and found a couple promising candidates, one from my friend Amber's McClusky (ND) Centennial Cookbook and the other Paula Deen...we all know where this is going. I whipped up a test batch, and I will not tell you what Handsome Stranger said about it because it was VERY naughty - suffice to say he quite enjoyed it. (the soup I mean...) I think you will too, and will curse me with a closed and shaking fist if you are trying to achieve a leaner, meaner you....it's quite heavenly in this lay person's opinion, but with devilish results to the dimples that will deepen on your heinie if you eat a lot. AMEN.</div></div><div><br /></div><div><b>Baked Potato Soup</b></div><div><br /></div><div>10 slices bacon</div><div>1/4 C. butter</div><div>1 C. onion</div><div>1/3 C. flour</div><div>4 C. milk (I used 2%, but you can use whatever your heart desires)</div><div>2 T. chicken base</div><div>4 HUGE baked potatoes, peeled and cubed</div><div>1 C. cheddar cheese, grated</div><div>1 C. sour cream</div><div>Salt & fresh ground pepper to taste</div><div> <p class="MsoNormal" style="margin-bottom:0in;margin-bottom:.0001pt"><span class="Apple-style-span"><span class="Apple-style-span" style="line-height: 21px; ">Slice bacon across into ¼” strips, fry until crisp, remove from pan and set aside.</span><span class="Apple-style-span" style="line-height: 21px; "> </span><span class="Apple-style-span" style="line-height: 21px; ">Put bacon drippings in large pot with butter, sauté onions in fat until tender and stir in flour; cook 2 minutes.</span><span class="Apple-style-span" style="line-height: 21px; "> </span><span class="Apple-style-span" style="line-height: 21px; ">Pour in milk, whisking constantly then add chicken base and cook until it starts to bubble, add potatoes and bacon, grind in some fresh pepper and a bit of salt then turn heat down and cook 10 minutes, stirring constantly to keep from sticking.</span><span class="Apple-style-span" style="line-height: 21px; "> </span><span class="Apple-style-span" style="line-height: 21px; ">Stir in cheese and sour cream, check seasoning and adjust as needed. You will have to stir it a lot when it's over heat...the milk and flour will make it want to stick and burn constantly. I will also thicken if kept warm....add more milk as needed, and be prepared to add more chicken base and/or salt if need be.</span></span></p> <p class="MsoNormal" style="margin-bottom:0in;margin-bottom:.0001pt"><span class="Apple-style-span"><span style="line-height: 115%; "><o:p> </o:p></span><span class="Apple-style-span" style="line-height: 18px; ">If I was serving this at a meal, I would put some sour cream in a Ziploc, cut off the corner and make a little zig zag of it on top, then sprinkle with a tiny bit of cheese, a few sprinkles of chives or green onion, and one tiny bacon piece on top with a skosh of pepper…..how pretty would that be! Actually, I would just get in the way of the spoon....no one wants to wait that long. And if you overindulge, they'll just comment "That's a fine doorful of a woman".....</span></span></p></div>Momma Moosehttp://www.blogger.com/profile/16660753981670995869noreply@blogger.com1tag:blogger.com,1999:blog-8112322789600903296.post-2421976034475265362011-10-21T19:51:00.000-07:002012-01-03T19:18:12.725-08:00Scones and Almighty Sympathy<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFaHNd1V7NRjcFS4XFHFhakk-WXsY1PUK5wtSOFm_47E4W7RrDl9k4uPCVpA9OfvCfCwyhxH665fBqdZqLMpfFJnwM6wTA0pRhvqymbWFCNRETS-Rntv_F_MEJGMik5C213j8tIBzzNHw/s1600/1021111522-00.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFaHNd1V7NRjcFS4XFHFhakk-WXsY1PUK5wtSOFm_47E4W7RrDl9k4uPCVpA9OfvCfCwyhxH665fBqdZqLMpfFJnwM6wTA0pRhvqymbWFCNRETS-Rntv_F_MEJGMik5C213j8tIBzzNHw/s400/1021111522-00.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5666166771527563490" /></a><br />A journey of 1000 miles begins with a single step. I understand what this dude was getting at, that you can't get to your destination by sitting on the couch in your underwear, eating <span class="blsp-spelling-corrected" id="SPELLING_ERROR_0">Cheetos</span> and drinking Mt. Dew unless you're Bill Gates and can afford to hire 4 hefty dudes to carry your couch on that journey. And how awkward would that be for the dudes? I mean, you're in your UNDIES...I guess having a zillion dollars means you DON'T have to give a shite what people think of you. But enough about my dreams, I just think that, even if the intent is inspiring, one step towards a 1000 is not very encouraging. BUT, you can't get there without it, so wipe those cheesy-stained fingers on your <span class="blsp-spelling-error" id="SPELLING_ERROR_1">BVD's</span> and put on some pants...time to get <span class="blsp-spelling-error" id="SPELLING_ERROR_2">movin</span>' <span class="blsp-spelling-error" id="SPELLING_ERROR_3">Cheeto</span> breath.<div><br /></div><div>I joined Weight Watchers 1 year, 1 week, 1 day, and 4 hours ago. Last night I broke the 100 lb. mark of weight loss, and I could hardly believe it...not so much that I finally did it, but that I was TERRIBLE for a couple days before weigh in. When I stepped on the scale, I was .2 lbs shy of 100, so I stepped off and removed my (size 18-20) sweater. I'm just glad that worked, 'cause I'm not entirely sure I can get my undies off without removing my pants first. I am totally in awe of the support and encouragement I get from my co-workers....they are a fine group of people I am privileged to know, and probably have no idea how instrumental they are in my success thus far, but they've been with me since I started, and a comfy crutch they are. Not to mention a bunch of busybodies that watch every single bite of food that goes into my mouth....it's like a whole BUILDING of pictures with eyes that follow you wherever you go. OK, that was paranoid and I'm SURE not true...but it sure keeps me honest at work! And when I started, looking ahead to a 100 lb. weight loss was like looking into the wrong end of a telescope....very tiny and far, FAR away. But here I am.</div><div><br /></div><div>So the night before weigh-in, I was making eggnog scones for a delightful friend of my daughter, and because we were also busy making candied <span class="blsp-spelling-corrected" id="SPELLING_ERROR_4">jalapenos</span>, dark chocolate truffles, and bacon jam, I forgot to set the timer and burnt the hell out of them. I was tired, I was hungry, and my "It's not worth it" governor bit the big one....I ate the tops of at least 3 of them, aided by a <span class="blsp-spelling-error" id="SPELLING_ERROR_5">smidge</span> or 10 of butter. The kids said they were delicious, and they weren't really burnt, but I am a perfectionist, and would NEVER give anything I didn't think was my best as a gift....that's the stuff I leave on the island for my family to eat. Which has been rudely commented on in the past....no, I do not love my work peeps more than you, but when you leave the toilet seat up, throw your dirty socks on the living room floor, and put toothpicks in the sink you aren't helping your cause. And oddly, it did not make me feel any better....although I'm fairly certain my tummy was smirking. But taste testing the truffles, the <span class="blsp-spelling-corrected" id="SPELLING_ERROR_6">jalapenos</span> (<span class="blsp-spelling-error" id="SPELLING_ERROR_7">FRICK</span> THEY'RE HOT!), and the <span class="blsp-spelling-error" id="SPELLING_ERROR_8">ooooOOOOOOMGoooodness</span> Bacon Jam was completely <span class="blsp-spelling-corrected" id="SPELLING_ERROR_9">unnecessary</span> - and then I ate dinner. *sigh*</div><div><br /></div><div>I think God finally broke the dam though - He knows how much I've been struggling and stressing, especially with the last 10 lbs, and I think He took sympathy on me. And although a pity loss is not very noble, if it's from God I'm not going to argue. So after dinner, I drug myself back into the kitchen and executed a perfectly pristine and absolutely BREATHTAKING batch of eggnog scones. If I don't say so myself. I found this recipe on the side of an eggnog carton, and when I lost it and could not find it on a carton anymore, searched the website of every single dairy that produces eggnog for the Pacific NW to no avail...not even creative googling helped. I was inconsolable....I've eaten a lot of crappy scones and only a few really good ones, so I know it was a rarity....and then I found it again, cryptically written on the back of something else, already spotted with dried eggnog and dusted with flour even though I only made it a few times. Another gift from the Big Guy....you will want to thank Him if you make these, just make sure it's on bended knee so you can pick up crumbs that fall to the ground and lick them from your finger.</div><div><br /></div><div><br /></div><div><div><div><b>Eggnog Scones</b></div><div><br /></div><div>I love eggnog, and eggnog in almost anything...although once when Handsome Stranger and I were away, Son #1 attempted to make a batch of eggnog fudge I had found a recipe for and proclaimed it "DIS-gusting". I love eggnog lattes, and miss them...too much sugar, but these I would figure out the points for and eat anyway - they just scream the holidays! And you can FREEZE eggnog....I suggest you get some plastic jam containers and freeze it in one cup containers when it goes on clearance, that way you don't have to wait for November.</div><div><br /></div><div>3 C. flour</div><div>1/4 C. sugar</div><div>2 tsp. baking powder</div><div>1/2 tsp. baking soda</div><div>3/4 tsp. salt</div><div>3/4 C. cold butter</div><div>1/2 C. dried cranberries</div><div>1/2 C. pecans, coarsely chopped</div><div>1 C. eggnog</div><div>Extra eggnog and BIG sugar</div><div><br /></div><div>Preheat oven to 425. Mix flour, sugar, baking powder, soda and salt, cut in butter until small crumbs. Stir in cranberries and pecans, the add eggnog and stir with a fork until it forms a ball. If too dry, add a little more eggnog....just to the dry parts so they'll stick to the ball. It may be sticky, but no worries. Flour the counter or board and dump the ball of dough out on it. If it's really sticky, sprinkle a little over the top too, flatten the ball slightly, forming into a disk. It's up to you what size you want, I like little ones so I cut the ball in quarters, then shape each into a rough disk, about the size of a corn tortilla...don't be fancy, they are rustic and should have ragged edges and lumps, and the less you handle it the more tender they'll be. (If you want bigger ones, cut the ball in half and just do 2 disks.) </div><div><br /></div><div>Brush the top of each disk with eggnog, then sprinkle with big sugar....if you don't have that I just don't know what to say. Cut each disk into 6 wedges, and space them out on a cookie sheet - you don't have to grease it, but I like to put parchment paper on it if I have it - they should be at least an inch apart because they do puff up just a bit. Bake at 425 for 10-15 minutes....check them at 10, the bottom should be golden, the top maybe just slightly browned around the edges. Remove to rack to cool, but eat one before it cools off so you know how you want to serve them if the Pope comes to visit. Even though he's German and possibly not <span class="blsp-spelling-corrected" id="SPELLING_ERROR_10">privy</span> to the ways of the warm scone, his blessing will pack more of a punch if you give His Grace one fresh out of the oven with a pat of cold butter he can put on it and it won't drip on his white cape. </div><div><br /></div><div>In closing, I would like to extend a huge THANK YOU to God for all His assistance in keeping me on the path to better health and smaller pants, and to my family, friends and co-workers - you are the perkiest damn cheerleaders EVER.</div></div></div>Momma Moosehttp://www.blogger.com/profile/16660753981670995869noreply@blogger.com1tag:blogger.com,1999:blog-8112322789600903296.post-8132782666667845882011-10-15T17:06:00.000-07:002011-10-16T12:31:22.141-07:00It's a Gramma thing...<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguRJfk62XmPdZNep_d9yiMntFWcCRr9KQl0PSntZg2MZyhE4iMG05YOvLg0xa1WTdWlMoBDZ2Hzggw5o5HAnssMgUGRIGLmNR2ezvH8PFcnSR1ZSmcwHGvKPJ5iGitvpd6B-kXGPR6-ck/s1600/beef+barley+001.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguRJfk62XmPdZNep_d9yiMntFWcCRr9KQl0PSntZg2MZyhE4iMG05YOvLg0xa1WTdWlMoBDZ2Hzggw5o5HAnssMgUGRIGLmNR2ezvH8PFcnSR1ZSmcwHGvKPJ5iGitvpd6B-kXGPR6-ck/s400/beef+barley+001.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5664172275597847842" /></a><br />It's fall again, I can no longer wear my flip flops to work, and not just because my pedicure is starting to grow out, but because my toes turn an unfashionable shade of blue. That and "flip-flop" turns into "squish-squash" because of the rain, and then there are those weird looks from people who think maybe I should be the recipient of a Salvation Army box for the upcoming holidays. I miss the sun and the warm (only because in Oregon it's rarely so hot that, in order to keep cool, you'll make unfortunate fashion choices like daisy dukes and a tube top at ages that are nearing the Basic Rule and weights that are only admirable in a pumpkin growing contest), but am delighted that we're back to "soup weather". I LOVE SOUP, even if some think it's "Gramma food" - put that in your pipe and smoke it.<div><br /></div><div>Soup was not a staple growing up, that is unless it came out of a can or was being used to empty the coffers of a large number of vegetables that would have been better off on the compost heap. My dad did not like most veggies...he was pretty picky, and when Mom started including them in our food as "vitamins", she frequently had to make him "special" dinners that would have made Jack LaLanne blanch in horror. (Jack was like 150 years old, and still appeared to be in his 60's...all due to exercise, vegetables, and pulling boats around in ice cold water...look him up) For us there was no escape...you ate what was put in front of you, and if it happened to be some kind of soup with many veggies blended up in it in a failed attempt to trick Dad into eating it, you only hoped that there was ketchup on the table to help you choke it down. It was especially egregious when Dad was sitting pretty at the head of the table, wolfing down a steak sandwich or a hamburger steak with mashed potatoes - how RUDE.</div><div><br /></div><div>The other experience was Campbell's....most of the time it was tomato, chicken noodle, bean with bacon, or cream of mushroom, all of which I loved, but a far cry from homemade, stick to your ribs, full of flavor, meaty and satisfying soup that I am now a proponent of. Yesterday, thanks to a score on some reduced beef roast (did you know that when it's older it has more flavor, and that's how they age premium steaks? True story....) and a shopping trip that included half a cart full of just produce, I decided to make a HUGE batch of one of our favorites. AND it's good for you and only 3 points plus per cup - and it will produce a TON of leftovers that can be refrigerated for many other meals, or even frozen. And soup is always better as it ages....somehow flavors just multiply, not unlike bunnies or Catholics prior to the 1970's. And it is so comforting to eat hot soup on a cold day....kind of like a sweater, but inside your tummy instead of outside. Just beware of leaky spoons....a napkin tucked into the neck of your shirt is less gauche than soup splotches from your collar bone to your navel.</div><div><br /></div><div><b>Beef Barley Soup</b></div><div><br /></div><div>It's REALLY thick....if you like it more soupy, you can add more water and beef base if you want, maybe less cabbage or veggies, but you're missing the point. VEGGIES ARE GOOD FOR YOU!</div><div><br /></div><div>23 oz. lean beef, cut in small cubes about the size of your little fingernail.</div><div>1 T. oil</div><div>1 large onion, diced</div><div>3 large carrots, diced</div><div>4 stalks celery, diced</div><div>3 cloves garlic, pressed or minced</div><div>3 C. chopped mushrooms (fresh or I use the dry mix, reconstituted in hot water)</div><div>1/4 C. red wine (optional, I just think it gives the broth more depth)</div><div>1-1/2 C. barley</div><div>12 C. hot water</div><div>3 T. beef base</div><div>1 T. salt</div><div>1 tsp. fresh ground pepper</div><div>4 C. diced cabbage</div><div>1-1/2 C. diced yellow squash</div><div><br /></div><div>Heat oil to smoking over medium-high in dutch oven or stock pot, add beef and let sit until it gets a good sear on one side, then stir and allow to sear again. Add onion, celery, carrot and garlic and stir occasionally, about 10 minutes or until onion and celery softens. Add wine, barley, water, beef base and salt and pepper and stir; bring to a boil, then add cabbage and squash. Bring to a low boil, then simmer for 1 to 1-1/2 hour or until beef is tender. Adjust seasoning as needed. </div><div><br /></div><div> Yes, it's that simple....and you only got a cutting board, a knife, a pot, and a spoon dirty. And if you serve it with some of Creative Daughter's multi grain and Son #2's potato buttermilk breads, it will make you feel like you put on wool socks, a soft Grammy sweater, and burrowed under a cozy fleece blankie in front of a roaring fire....if it's summer, you may want to crack out the daisy dukes and tube top. Or maybe just take a nap....</div>Momma Moosehttp://www.blogger.com/profile/16660753981670995869noreply@blogger.com0