Attack of the 50 Foot Fridge

2009-08-21T18:47:00.002-04:00

Can't say I've gotten a lot of cooking done this summer. Lots of burgers and dogs on the grill. Tacos once a week. I'm going full time at work which means only 2 days to cook. There will certainly be some slow cooker meals when the weather cools down, soups and stews.

I do miss cooking though. The smell of food in the oven. Decorating cupcakes. Kneading bread dough. It's going to be weird cooking so few days a week. My daughter is taking over one of the days. She plans to start with Hamburger Helper but I'm going to try to convince her to attempt some recipes that are easy.

2009-07-20T11:37:00.004-04:00

Crabs are a summer tradition in my family. When I was too little to pick my own my grandfather picked them for me. Poppy was a man that liked to keep his hands clean but he made an exception for crabs and just used a lot of paper towels. I remember him passing along sweet morsels of choice lump meat. Only the best for his little girl. When I was old enough, I'm thinking 6 or 7, he taught me to pick my own.

When I was a girl my grandparents lived on the water and we caught our own. Every morning we would go out and check the pots putting what we had caught in the live box. We also chicken necked for them which was a lot of fun. I would slowly pull the crabs up and Poppy would scoop them up with a net. When the box was full it was time to steam and enjoy.

I loved watching the crabs try to escape from the hot pot. Cruel, yes, but delightful to a 6 year old. Granny would load them up with old bay and the scent was heavenly. When they were done we would spread newspaper all over the table and dig in.

The house on the water is a thing of the past and Granny no longer steams them, they are bought that way. I'm older so a few beers replace the sweet coke and the taste is that much better. These gems were had at my parents home. Stuffed with meat they were the most amazing crabs I had in a long time. My husband is a master picker and leaves me looking like a big old crab waster. My 10 year old picks his own. The 13 year old didn't make it and missed out. Ha.

I miss my Poppy. I would have liked it if he could have taught my kids to pick. But when they were little he always picked out the choice lumps and passed them down to their chubby little fingers. I also wish that my Granny had been there but I get to go to the shore and see her in a few weeks.

Lots of things have changed in my life since those early days on the water. But crabs are still my favorite and I don't mind getting my hands messy at all.

2009-06-25T13:11:00.002-04:00

Black Bean Corn Fritters

1/2c yellow cornmeal
1/2c all purpose flour
1/2tsp baking powder
1/2tsp salt
1tsp chili powder
1/2 tsp cumin
dash of cayenne
1/2c milk
1 egg yolk
1c cooked black beans
1c grated sharp cheddar(4oz)
2tbs minced cilantro
1/2c fresh or frozen corn
1 medium red bell pepper, chopped
2tbs diced green chili peppers(available canned)
2 egg whites
1/2c canola oil

Stir together cornmeal, flour, baking powder, salt, chili powder, cumin, and cayenne in a medium bowl.

Beat milk with egg yolk and add to dry ingredients, mixing well.

Stir in beans, cheese, corn, cilantro, red pepper and green chilies.

In another bowl beat egg whites with electric mixer(or by hand if you are less lazy than I) until stiff. Gently fold into batter.

Heat the oil in a 10-inch skillet(I like cast iron) over medium high heat.

Spoon in 1/4c batter for each fritter, making 3-4 at a time, Fry until golden, 3-5 minutes, then flip and fry other side. Drain on paper towels.

This recipe serves for an comes from the Beyond the Horn of the Moon cookbook.

I love to serve these with the salsa I posted earlier. We also eat them with sour cream. I like a nice green salad with lots of cucumber and grape tomatoes and goddess dressing.

WIth the weather warming up I'm not in love with cooking as much as I am in the colder months. These are nice as they do not heat the kitchen up too much.

Next week my meals include sloppy joes, flank steak on the grill, and a linguine with brie, tomato and basil . Nothing requires the oven and that makes me very, very happy. I do miss cupcakes, though.

2009-06-20T13:34:00.003-04:00

There's nothing I love more than a good burger. I make mine very simply. A pound of ground beef, a few shakes of worchestershire sauce, salt and pepper to taste. Shape into the size burger you like. That's it. Cook until desired doneness. A tip I have it don't smash your burger down. It releases the wonderful juices. Best grilled these also work broiled if your parade is rained on.

Everyone in my house likes their burgers different. I generally use red onion and bbq sauce. Tonight I am trying something new by adding some coleslaw. I have a great bbq macaroni salad recipe which I'll share soon to serve on the side. I also like coleslaw and potato salad or just a fresh bag of Utz potato chips.

This weeks meals include baked spuds with ham, spinach, and gouda, shrimp scamp(shrimp on sale!)i and salad, and our fav taco night. I've been enjoying cooking lately and plan to make some lemon bars on this rainy Saturday. Also some nice(cheap! and delicious) white wine.

2009-06-18T15:02:00.002-04:00

Mango Avocado Salad
2 Ripe Avocados
1 Mango
1/2 red onion(small) finely chopped
juice of 1 lime
dash of lime zest
dash of garlic powder(this can be left out and it will still taste good)
salt and pepper to taste
cilantro, minced, to taste(I like a lot but it's a matter of taste).

Mix all ingredients together and a medium bowl. I like this on black bean and corn fritters(recipe to follow soon) but it's lovely on chips. It's also nice with hot sauce if you are into that thing but I like it best without.

Adapted from a recipe on the curious domestic blog.

2009-06-08T11:16:00.002-04:00

Easy Fajitas
1 1/2lbs of flank steak
Salt and Pepper
2TBS vegetable oil
2TBS fresh lime juice
2 red bell peppers, stemmed, seeded, and sliced thin
1 red onion, halved and sliced thin
2TBS water
1tsp chili powder
1tsp hot pepper sauce
1/2tsp cumin
12 (6-inch) flour tortillas

1. Pat steak dry with paper towels, then season with salt and pepper. Heat 1TBS oil in a 12 inch skillet over medium high heat until just smoking. Brown steak on first side, about 5 minutes.

2. Flip the steak over and continue to cook to desired doneness, 3-6 minutes. Transfer to a large plate and drizzle with lime juice. Tent with foil and let rest 10 minutes.

3. Meanwhile, add the remaining oil to skillet and heat on medium high until shimmering. Add peppers, onion, water, chili powder, hot pepper sauce, cumin, and 1/2tsp of salt. Cook, scraping up any browned bits, until onion is softened, about 5 minutes. Transfer to serving bowl.

4. Stack tortillas on plate and cover with plastic wrap. Heat in microwave until soft and hot, about 30 seconds to a minute.

5. Slice steak very thin across the grain. Arrange on platter and serve on tortillas with the veggies.

This recipe is from The American Test Kitchens Family coobook

Fajitas can be topped with many things. We like tomatoes, avocado, cheese, sour cream, lettuce and lime wedges. You can leave the hot pepper sauce and serve at the table if you have spice haters like I do. My kids love the fact that they can put these together at the table themselves.

Very easy meal that I love.

2009-06-06T15:53:00.004-04:00

Saturday is the day I drink gin and tonic. A classic, crisp drink I love the touch of bubbles and lime. Perhaps the easiest drink to make I have the simplest way ever. Eyeball it. I start with 3 inch glass(often known as and old fashion glass). To the it I add about 3/4 inch of gin, 1 inch of tonic and ice to fill. Run a lime around the edge of your glass and squeeze the rest of the juice into your cocktail. Yummy. The best way to make a good drink is to taste so play around with it and see what you like.

Perhaps this blog is back? Fajita recipe to come.

2007-06-04T17:51:00.001-04:00

Skillet Chicken Potpie
Originally uploaded by paintedbooklady

In this dinner you have the option to use canned biscuits or homemade. It doesn't take long to whip up a batch but it's much easier to go with canned or frozen. That's what I used for this recipe. Cook's suggests Pillsbury Golden Homestyle so I went with that. You can also use a pie crust.

1 package refrigerated biscuits or, or refrigerated pie crust
1 1/2 lbs boneless, skinless chicken breasts
salt and pepper
4TBS unsalted butter
1 onion, minced
1 celery rib, minced
1/4c dry vermouth or dry white wine
2C low-sodium chicken broth
1/2 cup heavy cream
1 1/2 minced fresh thyme(or a little bit less dried)
2 cups frozen pea-corn medley, thawed. I actually use mixed veggies

1, Heat oven. Adjust oven rack to middle position and heat according to pie crust or biscuit directions.

2.Season and brown chicken: Pat chicken dry with paper towels. Season with salt and pepper to your liking. Melt 2 TBS butter in 12 inch skillet over medium high heat until foaming subsides. Brown chicken lightly on both sides, about 5 minutes total. Transfer to a clean plate.

3. Saute Aromatics: Add remaining 2TBS butter to skillet and return to medium heat until melted. Add onion, celery, and 1/2tsp salt and cook until onion has softened, about 5 minutes. Stir in flour and cook, stirring until incorporated, about 1 minute.

4.Add alcohol of choice:Poach chicken: Stir in wine or vermouth and cook until evaporated, about 30 seconds. Slowly whisk in broth, cream and thyme, and bring to a simmer. Nestle the chicken into the pan, cover and cook over medium-low until the thickest part of the breast resiters 160 on an instant read thermometer, about 10 minutes.

5. Bake topping: While sauce simmers, bake biscuits according to package directions. If using pie crust unfold dough on a parchment lined baking sheet. and bake according to package unstructions.

6.Shred chicken and add vegetables: Transfer chicken to plate. Stir peas and carrots into sauce and simmer until heated through, about 2 minutes. When chicken is cool enough to handle cut or shred into bite size pieces and return to skillet,

7. Add topping: Season filling with salt and pepper to taste. If using pie crust carefully slide onto skillet and serve. If using biscuits, place on top of skillet or on top of each individually serving.

It's not exactly gourmet but it is tasty. I find that kids love this one. It's very fast, no more than and hour. You can play with teh veggies you use, most would taste good.

This recipe is from Best 30 Minute Recipes.

Dinner

2007-03-30T08:55:00.001-04:00

Dinner
Originally uploaded by paintedbooklady.

chicken, ham&cheese roll-ups with cous cous and peas

8 thin chicken cutlets)about 1 1/2lbs
course ground salt and pepper
2 tbs honey mustard
4 slices deli ham(about 4oz) halved lenghtwise
12 thin slices swiss cheese(about 4oz) halved lengthwise into 24 strips(you can also use other cheeses, whatever you like)
10 oz frozen peas
1tbs butter
3/4 c cous cous

Heat broiler, with rack set 4 inches from heat. Line a rimmed baking sheet with foil. Place cutlets on a work surface and season with salt&pepper.

Spread cutlets with mustard; layer with 1 slice of ham and 2 strips of cheese. Starting at short end, roll up cutlets. Place seam side down on baking sheet. Top each cutlet with 1 piece of remaining cheese.; broil until browned and chicken is opaque throughout. 6-10 minutes.

Meanwhile, in a small saucepan, bring peas, butter, and 1 cup of water to a boil. Remove from heat, stir in cous cous. Cover and let stand for 5 minutes. Season with salt and pepper and fluff with a fork. Serve with roll-ups.

From Martha Stewart

I wasn't sure that my kids would like the swiss but took a chance. This dinner was a giant hit with everyone, no leftovers. Best thing is that it is so simple. Half hour from start to table at the most. Yummy.

2007-03-20T16:38:00.000-04:00

No picture for this one

Sloppy Joes

1TBS olive or canola oil
1 onion, peeled and chopped
1 stalk celery, chopped (optional, I do not use)
1 red bell pepper, seeded and chopped
2 cloves garli, crushed (I mince)
1 and 1/2lb lean ground beef, turkey or chicken
1 28oz can stewed tomatoes, diced
1/2C ketchup or half ketchup half bbq sauce (I do the mix)
2TBS cider vinegar
1TBS brown sugar
1TBS Worcestershire sauce
Few shots tabasco (I add this at the table)
salt and pepper
soft buns

Heat the oil in a large pot over medium heat and saute onion, celery, and red pepper until soft, about 10 minutes. Add garlic and saute for about 20 seconds. Add meat and brown, breaking it up as you cook, for about 10 minutes or until no longer pink.

Add tomatoes, ketchup, vinegar, brown sugar, Worcestershire, tabasco, and salt and pepper to taste. Simmer for about 20-30 minutes or until sauce has thickened. Split buns in half and spoon mixture on top. Serve. Make enough for 6.

This is a nice simple recipe that kids love. I find that after cooking for 30 minutes taking it off the heat and letting it sit for about 10 minutes is the best way to thicken. I like the addition of bbq sauce, better flavor and I use ground beef. Generally I serve it with steamed veggies. Our favorite are cauliflower, broccoli and carrots.

This recipe is from a book called Starting Out by Julie Van Rosendaal. Not only is it fun to look at the recipes are great whether you are a new cook or have been cooking for a long time. Nice simple recipes for busy days.

Roasted Brussel Sprouts

2007-03-15T14:36:00.001-04:00

Roasted Brussel Sprouts
Originally uploaded by paintedbooklady.

This is a really easy one that I made up after having them at Rocket to Venus.

Use as many brussel spouts as you need. 3 people eat them in my house and it's about 2 lbs. We love them! Just toss with some high quality olive oil. Add salt and pepper to taste. Pop in a 400 degree oven and bake for about 40 minutes. You want them to brown a little.

So, so good.

MMMMMMDonut

2007-02-14T08:21:00.001-05:00

MMMMMMDonut
Originally uploaded by paintedbooklady.

I wish that I could say I made this. If I had I could make one right now and eat it with my coffee while I watch branches crash to the ground. Here in Maryland we woke up to the results of an ice storm. Very, very pretty but a total nightmare. Power is out all over our county, so far we are safe and we have a woodstove so we can stay warm any way you look at it.

I didn't have any food to update as I have not cooked anything lately and did not get a picture of the food that was made for me on Sunday. I won't be cooking at all this week but I am assured a dinner will be made on Sunday so hopefully I will have something for you to make then.

Until then enjoy my virtual sweet donut Valentine.

2007-02-07T08:32:00.001-05:00

3 cloves garlic, peeled
2TBS olive oil
2 stems fresh rosemary
2 stems fresh thyme
1C fresh mushrooms, sliced
1 can stewed tomatoes, 15oz
2 roased red peppers, jarred is fine, chopped bite sized
1C tomato sauce
10oz frozen spinach, defrosted
6C chicken broth
3/4-1lb chicken breast tenders, cut into 1inch pieces
1lb ravioli, any variety(frozen or fresh)
1C grated parmesan, to be passed at table

Heat oil in large soup pot or dutch oven over medium heat. Add minced garlic and herbs and cook until fragrant, about 1 minute. Add mushrooms and cook 3 to 5 minutes. Season with salt and pepper. Add tomatoes, red peppers, and sauce to pot. Add

Put defrosted spinach in a towel and squeeze out excess water. Seperate with fingers and add to soup pot. Pour in chicken broth and stir to mix. Raise heat to high. Add chicken to stew. When stew comes to a boil add ravioli. The chicken should be cooked through but check to make sure. If not hold off on putting ravioli in and cook chicken until done. When ravioli is cooked al dente(or however you like it) the stew is done.

Serve and pass around parmesan at table.

from Rachael Ray 30 minute meals for kids

This is actually a guest blogging post. I didn't make this, my husband and children did. Sundays have become cooking days for them. They are all learning to cook together. This is their second meal, I didn't get a picture of the first. I choose the recipe, although Maia is going to start doing this, and shop and they cook.

I was told that it was very easy to make. It was very tasty. There were no fresh herbs at hand so they used pinches of dried. It was served with fresh rosemary bread.

Very, very yummy and easy to make. It's a good starting place for new cooks and a very basic recipe that can be tweaked for more seasoned cooks.

Bad, bad blogger!

2007-02-05T08:39:00.001-05:00

Dinner
Originally uploaded by paintedbooklady.

I can't believe how long it's been since I updated. And I left you hanging! The Holidays kicked my ass this year and I feel like I've only finally recovered. Poor excuse but excuse just the same.

I'm going to finish off with the roasted veggies. I have a wonderful soup to blog. You'll see that tomorrow!

Roasted Vegetables

1lb small(1 1/2 to 2 inch diameter)red potatoes, scrubbed. If you can find small ones then cut them down to size, generally you will need to quarter them.

1lb medium carrots, peeled, cut into 2 to 3 inch pieces, tapered ends left whole, large upper portion halved lengthwise

1/2lb parsnips, peeled, cut into 2-3 inch pieces, tapered ends left whole, large upper portion halveed lengthwise

1/2lb small yellow onions(2-3 inch diameter) peeled, root end left intact, and quartered

3 TBS vegetable oil(I use olive)

1/2tsp salt
1/8tsp ground pepper

While your chicken is resting on the rack you pulled from the pan, adjust the oven rack to the middle position and increase oven temp to 500 degrees. Using a wooden spoon scrape up the browned bits from the roasting pan and pour liquid into a fat separator. Return empty roasting pan to oven and heat until the oven reaches 500 or about 5 minutes. Toss the vegetables with oil, salt and pepper. Scatter the vegetables in a single layer in the roasting pan. arranging potatoes and onions cut side down. Roast, without stirring, for 25 minutes.

While your vegetables roast, pour off 1/2C liquid from the fat seperator; discard the remaining liquid and fat. Remove roasting pan and heat broiler. Drizzle liquid over the vegetables and broil until tender and deep golden brown, about 5 minutes. Transfer to serving platter.

While you broil the veggies carve the chicken. Add chicken to platter and serve.

You might wonder if cooking the vegetables separetely makes a difference. I assure you it does. You will end up with crisp, flavorable veggies. So good!

I don't use onions, none of us like them enough to eat whole pieces. I increase the carrots and potatoes. We love the parsnips but can't always find them so I don't always use those either. I imagine that you could try other vegetables, like celery and squash.

It really is the perfect winter dish. We're having it again tomorrow.

Next up soup.

Now for the roasting of the chicken

2006-10-17T13:51:00.000-04:00

Dinner
Originally uploaded by paintedbooklady.

You will need pepper, chicken broth, a roasting pan and rack, and towels to turn chicken(or tools) for this part.

Adjust oven rack to middle position and preheat to 400 degrees. Set a V-rack in a large roasting pan and lightly spray with non-stick cooking spray. Remove chicken from brine and dry.

Season chicken on all sides with pepper and set wing side up on rack. Roast for 30 minutes. Rotate chicken, I use a towel on each end, so that other wing is facing up. Roast for another 30 minutes.

Remove roasting pan from oven and rotate chicken breast side up. Add 1 cup of chicken broth and roast until chicken is golden brown and the temp is 160 in the thickest part of breast and 175 in the thickest part of the thigh. This will take 40 minutes to an hour. You want to have a constant thin layer of broth in the roasting pan so add more if needed. Transfer chicken to a cutting board and let rest, uncovered, while you roast the veggies.

In this recipe I consider the equipment important. You need a good roasting pan and rack. You don't need to spend 100 bucks to get this. I spent about 40. You want it to be large enough to do a turkey, if you cook those too. Most important you want handles on the rack. The shape should not be flat, it should be more like a V.

If you already have a pan you can get a V rack for about 10 bucks.

Veggies up next and then you have an entire meal!

Step 1- Brine

2006-10-16T20:00:00.000-04:00

brine
Originally uploaded by paintedbooklady.

You need 1 whole chicken, from 6-8 pounds, giblets removed and discarded.

1 1/2C table salt
1 1/2C sugar
2 medium heads(this is the entire bulb of garlic), papery skin removed, cloves separated and unpeeled, crushed.
6 bay leaves, crumbled

You are going to need a large bucket for the brine. I use a car wash bucket because it can also be used with a turkey. Paint buckets(available at hardware stores) also work well.

Dissolve the salt and sugar in 1 gallon of cold water in bucket. Stir in garlic and bay; immerse chicken and refrigerate until seasoned, about 2 hours.

Nice easy step. I go with the car wash bucket because it isn't as tall as a paint one and fits better in my refrigerator. I found 1 at Target. Don't leave the chicken in much more then 2 hours, it will get too salty.

Roasting directions to follow.

2006-10-12T11:21:00.002-04:00

Next up is a 3 part recipe for brining and roasting chicken as well as roasting veggies. Stay tuned.

Buffalo Chicken Chili with blue cheese-corn mug toppers

2006-10-12T11:09:00.000-04:00

dinner
Originally uploaded by paintedbooklady.

1TBS olive oil
2TBS unsalted butter
2lbs ground chicken
2 garlic cloves, chopped
2 celery ribs, finely chopped
1 medium onion, finely chopped
1 carrot, finely chopped
1 jalapeno, seeded and finely chopped
salt and pepper
1 1/2tsp cumin
1tsp ground coriander
6oz beer( you can use anything, I used a chicory stout)
1/4 cayenne hot pepper sauce
15oz tomato sauce(I use Muir Glen)
1 8.5oz Jiffy Brand corn muffin mix
1/3C milk
1 large egg
2 scallions, finely chopped
3/4C blue cheese(about 4oz)

Heat a medium dutch oven or large skillet over high heat. Add olive oil and butter and melt together. Add chicken and cook, breaking up the meat, for about 6 minutes. Add garlic, celery, onion, carrot and jalapeno. Season with salt, pepper, cumin and coriander and cook 5 minutes. Add the beer and scrape up any browned bits. Reduce mixture for 2-3 minutes. Stir in hot sauce and tomato sauce. Reduce heat to low and simmer for about 15 minutes.

Prepare corn muffin mix according to box. Stir in scallions and blue cheese. Heat nonstick griddle or large skillet over medium heat. Rub butter over pan. Drop rounded tablespoons of batter onto pan. Cook until top bubbles and flip until golden all over, about 2 minutes. You should have enough batter for 20 pancakes. Serve with chili.

This recipe makes a wonderful chili. I did not put the hot sauce in since I am the only person that likes things spicy. I added to taste in my mug and that worked fine.

I would not put blue cheese in the pancakes next time. If you are a big fan go ahead. If not substitute cheddar or another cheese that you like. I found the blue cheese to be way too much.

Be sure to chop your vegetables rather small. Because this doesn't simmer very long they will not be tender if the pieces are too big. If you have a crowd larger then 4, or want leftovers, double this as it was only enough for 4 mugs.

This recipe is from Rachel Ray Everyday Magazine Feb/March.

Spinach Lasagna

2006-10-11T19:58:00.000-04:00

Dinner
Originally uploaded by paintedbooklady.

1TBS vegetable oil
1C chopped yellow onion
3 garlic cloves, minced
1 can(14 1/2oz) crushed tomato sauce(I use Muir Glen)
1TBS chopped fresh basil or 3/4tsp dried basil
1TBS chopped fresh oregano or 3/4tsp dried oregano
1/4tsp sugar
1/2tsp salt
Freshly ground black pepper
1 bag(10 oz) fresh spinach
2C ricotta or cottage cheese
3C(12 oz) grated mozzarella cheese
1/2C sour cream
1C freshly grated Parmesan cheese
9 Lasagna noodles, cooked and drained according to package

Preheat oven to 400 degrees.

In a large skillet over medium heat, warm oil. Ass onion and garlic and saute until tender. Stir in tomatoes, tomato sauce, basil, oregano, sugar, salt, and pepper to taste. Bring to a boil, reduce temperature to low, and simmer, uncovered, 10 minutes. Remove from heat.

While sauce simmers, prepare spinach. In large saucepan over medium heat, cook spinach, covered, in and inch of water until wilted. Drain well, squeeze dry and chop. In a medium bowl mix ricotta, 1 1/2C of mozzarella, sour cream, cooked spinach and 1/2C parmesan.

Spread 1C of tomato sauce in a 9 by 13 inch lightly greased pan. In layers, add 3 noodles, one third of spinach cheese mixture, and one third tomato sauce. Repeat layers 2 more times, ending with tomato sauce. Sprinkle remaining mozzarella and parmesan on top. Bake uncovered, for 45 minutes. Let stand 10 minutes and serve.

This is my favorite vegetarian lasagna recipe. For convenience I use frozen spinach and actually prefer the taste and texture. The sour cream may seems like a weird addition but it really makes a difference, you end up with a nice creamy filling.

Having a vegetarian daughter in a family of meat eaters requires a little bit of planning. Instead of relying on too many prepared freezer foods I try to make a least 1 big dish at the beginning of the week that she can eat.

This freezes very well. Just put in individual containers, I use gladware, and freeze them. Pop them in the microwave right from the freezer and cook until done. I start out at about 6 minutes and add to that.

Be sure to let your lasagna stand for at least 10 minutes! A lot of people don't and that leads to a melty mess. If you let it sit a bit you will end up with nice solid squares.

Recipe from The Big Book of Potlucks by Maryana Vollstedt

Slow Cooker Sunday

2006-10-08T20:06:00.000-04:00

Slow Cooker Sunday
Originally uploaded by paintedbooklady.

BBQ Beef Brisket

5 1/2 pounds Beef brisket
1 3/4 cups Barbecue sauce -- smoke flavor
2 tablespoons Brown sugar
1 teaspoon Garlic salt
1 teaspoon Seasoned salt
2 teaspoons Pepper -- coarse grind
1/2 teaspoon Onion powder
1/2 teaspoon Dry mustard
2 teaspoons Worcestershire sauce

Combine all ingredients except brisket in a bowl. Add brisket and turn to coat well with barbecue sauce. Marinate 3 to 4 hours, or
overnight in refrigerator. Place brisket in slow cooker, cover and cook on low for 9-11 hours; or high for 5-6 hours.

Sunday has become slow cooker day in the house. I work during the day but get home early enough for dinner. Tonight I did a beef brisket. I was a little worried because it's such a tough cut of meat and I wasn't sure how well it would cook up. It's one thing when you are home cooking in the oven, you can check it. When you aren't home there's no checking.

This came out wonderful though. It was pretty tender and spiced well. Next time I will add horseraddish to my bun because I like things spicier. There was also potato salad on the side which was quite good. I'll post a recipe for that one soon.

Laptop Lunch!

2006-10-08T11:39:00.000-04:00

Lunch 10-7
Originally uploaded by paintedbooklady.

I got a new lunchbox. Part of the reason that I skip lunch is that I am too lazy to pack one and I don't like to spend too much money eating out. My friend Rachel found a group devoted to these on Flickr. Of course the minute I saw it I knew I had to have it.

One of my favorite parts of food is taking pictures. These are perfect for that. Plus it really encourages you to pack a lunch and for some reason healthier options seem right for it.

Yesterday was the first day I used it. It makes lunch fun! I mean really. It looks so pretty. There is a good bit of variety.

Yay bento!

2006-10-06T10:52:00.000-04:00

This morning I worked on next weeks meal plan. It always takes me a lot of time. I'm a cook that is always trying something new. Each week, especially when it gets colder, I make one staple. This is something like pot roast or roast chicken. For the rest of the week I pour through my cookbooks looking for something new to try. I have a lot of cookbooks so this can take a lot of time.

It's fun though. I enjoy reading through recipes. I especially enjoy looking through Cooks Illustrated books and magazines. I get distracted by kitchen tips and product reviews, making lists of gadgets that I want to buy. Today it's chilly and rainy so my choices were things that are warm and comforting. Hopefully next week will not bring warm days.

Next week I am making shepherd's Pie, Roast Chicken and vegetables, Buffalo Chicken Chili, and Pork and Sauerkraut. I'm undecided on whether to use ground beef or lamb in the pie. I've never cooked with lamb before although I had it once and liked it. I'll probably let the prices at the grocery store decide.

So those are the recipes you can look forward to seeing next week.

Twice Baked Potatoes

2006-10-06T09:17:00.000-04:00

Twice Baked Potatoes
Originally uploaded by paintedbooklady.

Ingredients:
4 large Idaho baking potatoes, scrubbed clean
2 tsp olive oil
2 tsp kosher salt
6 slices bacon, cooked, drained, and crumbled
1-1/2 cups shredded Cheddar cheese, divided use
1/2 cup sour cream
1/4 cup chopped chives or green onions
Kosher salt, to taste
Freshly ground pepper, to taste
1/4 cup grated Parmesan cheese
Sweet Hungarian paprika (optional)
PREPARATION:
Preheat oven to 400 F.

Rub potatoes with olive oil and sprinkle with kosher salt. Prick in several spots with a fork. Place on a shallow baking pan 6 inches apart and bake until center is soft, 45 minutes to 1 hour.

When potatoes are cool enough to handle, slice each one in half lengthwise. Carefully scoop out the soft flesh, leaving 1/4-inch rim around the potato skin, and place flesh in a mixing bowl. Set skins aside to stuff later.

Mash the potatoes with a fork or masher (do not use a mixer). A few small lumps are good for flavor and texture, so do not try to get them perfectly smooth. Stir in bacon bits, 1 cup shredded Cheddar cheese, sour cream, chives, salt, and pepper .

Spoon or pipe mashed potato mixture into the potato skins and return to the baking tray. Sprinkle with reserved 1/2 cup Cheddar cheese, Parmesan cheese, and optional paprika. (May be made in advance to this point. Cover and refrigerate or freeze.)

Return to the 400-degree F. oven and bake about 30 minutes until potatoes are lightly browned and heated through.

Yield: 8 servings as a side dish

I tend to bake my potatoes in the microwave since it's faster. But when it's cold I got ahead and use the oven. I think they .o end up tasting much better, especially if you rub them with olive oil and salt.

It took my much longer to make these then I thought. But they are so yummy. I have a vegetarian in the family so I scoop some filling into hers before I add the bacon.

There's a simple broccoli cheese casserole in the background.

Birthday Dinner

2006-10-04T18:44:00.000-04:00

Birthday Dinner
Originally uploaded by paintedbooklady.

4 or 5 boneless chicken breasts
Kosher salt
Fresh ground black pepper
Southwest seasoning (chili powder, Mexican oregano, garlic powder, ground chipotles (smoked jalepenos), paprika, ground cumin and ground coriander)
Olive oil, to coat
2 1/2 tablespoons pine nuts
1 pound multi-colored farfalle pasta
12 ounces triple cream brie cheese
1 cup extra virgin olive oil
2 cups hand-chopped ripe Roma tomatoes
3 teaspoons chopped garlic
2 tablespoons hand-chopped Italian parsley or cilantro
6 large fresh basil leaves, roughly chopped

Pound the chicken breasts to even thickness with a meat mallet to cook evenly. Season both sides of the chicken breasts with salt and pepper. Sprinkle southwest seasoning on both sides of chicken. Lightly coat with olive oil. Grill chicken over coals with mesquite or hickory chips added. (In metal tray if using a gas grill). Rotate chicken a quarter turn after a few minutes to add grill marks. Turn chicken over after about 5 to 7 minutes and grill the other side the same way. When chicken is done (moist and tender) take off the grill and let rest.

Bring a large pot of slightly salted water to a boil for the pasta. Add pasta and cook until it is al dente. Keep cooked pasta covered and warm in a slight bit of its water. In a small, ungreased frying pan, toast pine nuts until they are golden brown. Key - Do NOT burn the pine nuts or the entire dish will taste bitter. Cut the outer covering (rind) off the brie. Throw away the rind and set the cheese aside. Heat a large frying pan to medium-high heat and add all of the olive oil. After 30 seconds or so add the tomato, garlic, parsley/cilantro and basil. Let this saute for about 1 minute. Key - have all of the ingredients ready and next to the stove because this sauce works fast! Add the brie and toasted pine nuts. Toss or slowly stir over low heat for two minutes or until the cheese is completely incorporated into the sauce. You should have a medium thick sauce with a beautifully rich pink color with splashes of green. Drain the remaining water off the pasta in a colander. Place a nice portion of pasta on a decorative plate. Chop the chicken breasts on a bias and place on top of the pasta. Ladle a fair amount of the brie sauce over the chicken and pasta.

My sister made this for my birthday and it is divine. She does not grill the chicken, does it in a pan instead. I'm sure it would be very good grilled if you are able but a pan does just as well.

From Food Network

Fall food

2006-10-03T09:50:00.000-04:00

Fall food
Originally uploaded by paintedbooklady.

Meatloaf

2lbs ground beef(go with lean)
1 small onion, finely chopped
1/2C Ketchup, I use Heinz
2TBS brown sugar
1/2tsp dry mustard(or 2 tsp regular mustard)
1TBS Worcestershire Sauce
1tsp salt
1/4tsp black pepper
1 egg
1C seasoned bread crumbs

Preheat oven to 350. Place all ingredients in bowl and combine with hands(it really works best that way). Shape into loaf pan and bake 1 hour.

Mashed Potatoes
2lbs yukon gold potatoes, peeled and cut into chunks
2tsp salt, additional to taste
1/4tsp pepper
5TBS butter, cut into pieces, additional to taste
1C heavy cream or whole milk...I go with the cream

Place potatoes in large pot with 1tsp salt and enough water to cover. Cook over high heat until potatoes are very tender, 20-30 minutes.
Drain potatoes. Add butter, cream and remaining salt and pepper. Beat, mash, whip rice until fluffy and yummy. Season to taste.

The green beans were canned because I was feeling lazy.

Completely yummy lump of meat. I suggest doubling the potatoes because we eat a ton here. Leftover meatloaf makes a very delicious sandwich.

from Cooking Fundamentals by faith Heinauer

2006-09-30T22:19:00.000-04:00

Where oh where are the recipes? I know, I know recipe blog and all. I've been so busy I never manage to get one typed up. But I have a few days off so I promise there will be some.

With my birthday coming I am reminded of how special birthday dinners were when I was a little girl. Every year my grandmother would make me lasagne, my favorite, and have a salad with lots of ranch dressing. The cake was always a Carvel ice cream cake. I waited all year for the meal and I remember it always being perfect. Just being with her, in her kitchen with what I felt was the most perfect food was the gift that I wanted. A warm and loving kitchen filled with the smells of browning ground beef and onions and tomato sauce.

I always felt at home in her kitchen. I think it's why mine is so important to me these days. All my happiest memories revolve around food.

1st Birthday Gift

2006-09-29T10:16:00.000-04:00

1st Birthday Gift
Originally uploaded by paintedbooklady.

What would a food blog be without some chocolate. I didn't make it but I sure wish I could. It's got to be the most amazing chocolate out there. The truffles are wonderful and you should try them one day if you get the chance. I'm really looking forward to sampling the Connoisseur Collection. I love wild chocolate and this one certainly suppiles that.

Fudge-filled chocolate chip cookies

2006-09-27T17:31:00.000-04:00

Guard Bear
Originally uploaded by paintedbooklady.

Cookies

2C unbleached all purpose flour
2C packed light brown sugar
1tsp baking soda
1/2C(1 stick) cold unsalted butter, cut into pieces
1 large egg
1tsp vanilla extract
1C sour cream
2TBS whole milk
1 1/2C(9 oz) semi-sweet chocolate chips

Place rack in middle of oven and preheat to 325 degrees. Line baking sheets with parchment paper and butter.

In electric mixer on low speed mix flour, sugar, and baking soda to blend. Add butter and mix until butter pieces are size of peas, about 2 minutes. Stop mixer and scrape sides. Mix in eggs and vanilla. Batter will look dry. Mix in sour cream and milk until batter looks moistened, there will probably still be lumps of butter. Mix in chocolate chips.

Drop heaping tablespoons onto prepared cookie sheet at least 2 and a half inches apart. Bake one sheet at a time until tops are still soft but firm, edges are lightly browned and crisp. You want a toothpick stuck in center to come out clean, it's about 17 minutes.

Cool on sheet about 10 minutes the transfer to wire rack to cool completely.

Filling
1/2C heavy cream
2TBS unsalted butter, cut into pieces
1 1/3C(8 oz) semi-sweet chocolate chips

in medium saucepan heat cream and butter over low heat until tiny bubbles form on surface and butter is melted. Remove from heat and add chocolate chips, let sit to soften for 30 seconds. Whisk filling
until smooth and chips are melted.

Pour filling into a bowl and let sit at room temp until thickened, about 45 minutes. You can also do this in the fridge if you are in a rush for about 20 minutes.

To fill the cookies turn half bottom side up. Leave a bit of a border and spread filling over bottoms. You do not want it to be runny. If it is cool a little longer. Top cookies bottom side down.

You can wrap them in plastic and store at room temp or in the fridge for about 3 days. Makes 12.

From bigfatcookies by Elinor Klivans

These cookies are amazing. They are very rich. So rich that you might not be able to finish and entire one.

The entire book is wonderful. Highly recommended.

2006-09-26T16:09:00.000-04:00

This year will be the first that I host Thanksgiving. Last year I held and "un-thanksgiving" feast in honor of turkey being on sale. It wasn't a disaster but it wasn't great either. The food was awesome but the timing sucked. This year I have to remember that a turkey takes longer to cook then you think and it's hard to get all the side dishes finished at the same time.

All this month's cooking magazines are featuring recipes for Thanksgiving. I've been pouring over them and everything sounds so good that I don't know how to decide. Most of the people I will be serving are not adventurous eaters so I need to mix the traditional sweet potatoes with marshmallows with the more adventurous butternut squash soup. While I can make fresh cranberry sauce there will also have to be a gelatinous tube of goop to go alongside.

So I'm making list of everything that sounds good. Then when November hits I will narrow it down. I'm thinking about wines and candlesticks and trying to remember that I need a platter for turkey. My little sister will be helping in the kitchen. We are both voracious cooks so we should be able to turn out a yummy feast.

Now I just have to decide whether to spring for the organic free range turkey or the cheaper Butterball.

Good stuff

2006-09-24T13:31:00.000-04:00

Dinner 8-18
Originally uploaded by paintedbooklady.

4 medium garlic cloves, minced to paste or pressed through garlic press (1 packed tablespoon)
1 tablespoon water
Salt
1 package (16 ounces) spaghetti
2 tablespoons olive oil
1 teaspoon red pepper flakes
4 teaspoons anchovies, minced (about 8 fillets)
1 can (28 ounces) diced tomatoes, drained, 1/2 cup juice reserved
3 tablespoons capers, rinsed
1/2 cup black olives (such as Gaeta, Alfonso or Kalamata), pitted and chopped coarse (see note)
1/4 cup fresh parsley leaves, minced

Bring 4 quarts water to rolling boil in large Dutch oven or stockpot. Meanwhile, mix garlic with 1 tablespoon water in small bowl; set aside.

When water is boiling, add 1 tablespoon salt and pasta; stir to separate pasta.

Immediately heat oil, garlic mixture, red pepper flakes and anchovies in large skillet over medium heat; cook, stirring frequently, until garlic is fragrant but not brown, 2 to 3 minutes. Stir in tomatoes and simmer until slightly thickened, about 8 minutes.

Cook pasta until al dente. Drain, then return pasta to pot; add 1/4 cup reserved tomato juice (from canned tomatoes) and toss to combine.

Stir capers, olives and parsley into sauce. Pour sauce over pasta and toss to combine, adding more tomato juice to moisten if necessary. Adjust seasonings with salt; serve immediately.

Makes 4 servings.

The brushetta is simply italian bread topped with sun dried tomatoes and thick grated parmesan baked at 400 for a few minutes.

I wasn't sure about anchovies. They scare me a little. Really, they smell bad. But in the sauce they are amazing. It's a nice simple dish that is very filling.

You could also add a green salad and bottle of wine.

Yum

2006-09-23T08:37:00.000-04:00

Yum
Originally uploaded by paintedbooklady.

Corn Chowder

1C chopped onions
1TBS canola or other veggie oil
21/2C diced poatoes
1/2C diced celery
scant 1/2tsp dried dill
1/4tsp dried thyme
1 bay leaf
3C water or stock
1C diced red peppers
4C fresh, frozen or canned corn kernels
1TBS chopped fresh basil(optional)
2C milk
salt and ground pepper to taste

In a soup pot on medium heat, saute onions in oil for about 10 minutes, until translucent, stirring often. Add the potatoes, celery, dill, thyme, bay leaf, and water or stock. Cover and simmer gently for about 5 minutes, until the potatoes begin to soften. Add the bell peppers and corn and cook 5 minutes. Stir in basil if using. Remove and discard the bay leaf.

Ladle 2C of the soup into a blender and add milk. Whirl until smooth and return to soup pot. Add salt and pepper. Gently reheat.

This is a good soup but it is a little bland. I spice it up with a little hot sauce and cheese. It's a great base soup and you could add many things to it. Off the top of my head I'm thinking chicken or maybe green beans.

I use the basil when I have it but don't buy it just for the soup.

Brown Sugar Banana Muffins

2006-09-22T09:45:00.000-04:00

Banana Buttermilk Muffins
Originally uploaded by paintedbooklady.

2C all-purpose flour
1tsp baking powder
1tsp baking soda
1tsp cinnamon
1/4 chopped pecans(optional)
1/4tsp salt
1 large egg
1C mashed bananas(about 2 medium)
1C packed brown sugar
1/2C(1 stick) butter, melted
1C buttermilk
2tsp vanilla

Preheat oven to 350 degrees. Line or grease 12-cup muffin tin, plus 6 cup if you don't want the muffins too big..

In a large bowl, sift or stir together flour, baking powder, baking soda, cinnamon, and salt. Stir in pecans if using. In a medium bowl, beat eggs and brown sugar together. Beat in melted butter, bananas, milk and vanilla(to egg mixture). Combine dry and wet ingredients. Beat for 30 seconds, until ingredients are just combined.

Spoon batter into prepared baking cups. Bake for 15-20 minutes, or until muffins are golden brown and a toothpick inserted in the middle of the muffin comes out clean.

From Cooking fundamentals by Faith Heinauer.

I love these muffins. They are sweet and moist. Very nice. I never use the pecans because I don't really like nuts in my baked goods. Very yummy.

Chicken Pot Pie

2006-09-21T11:37:00.000-04:00

Chicken Pot Pie
Originally uploaded by paintedbooklady.

Filling
1 lb pearl onions
3/4C unsalted butter
2 large carrots, peeled and cut into small dice
3 celery ribs, cut into small dice
1 medium onion, cut into small dice
3/4c all purpose flour
6c chicken stock or broth
2 potatoes, peeled and cut into small dice
2c shredded, cooked chicken
1c frozen or fresh shelled peas
1TBS+1tsp salt
freshly ground pepper

Cornmeal Topping
1/2C unsalted butter
1 1/2C cornmeal
1 1/2c all purpose flour
1/3C sugar
4tsp baking powder
1 1/2tsp salt
2 large eggs
1 1/2C milk

Preheat the oven to 400 degrees F

To make filling for pot pie: If using fresh pearl onions, fill a small saucepan with water and bring to boil over medium heat. Add pearl onions and blanch for 3 minutes. Drain and set aside to cool. Peel onions using small paring knife and set aside. If using frozen you don't have to do anything.

In large saucepan, melt butter over medium heat. Add the carrots, curler, and onion and slowly cook vegetables for about 10 minutes, stirring occasionally, without letting them color. Add flour to pan and cook, stirring frequently, for 5-6 minutes. Add stock, slowly at first, stirring vigorously to incorporate the vegetables.

Add potatoes and chicken, bring to a simmer, and cook for about 10 minutes, or until potatoes are tender. Add peas and pearl onions and cook for another minute or so, until heated through. Season with salt and pepper to taste. Transfer to a 13x9x2 inch baking dish.

To make topping: Put butter, cornmeal, flour, sugar, baking powder, salt, and eggs in bowl of food processor fitted with metal blade. Pulse until just combined but still crumbly.

Add the milk and pulse until just incorporated. Pour batter over chicken filling to cover completely. Bake for about 40 minutes, or until crust is golden and filling is bubbling around edges.

Serves 10-12

From The Family Kitchen by Debra Ponzek

All in all this was very good. The sauce thickens well and the crust it amazing. The change I would make is the pearl onions. If you really like them then keep them. But if you aren't a giant fan or have kids I would take them out. Just increase the other vegetables by about 2 or 3 cups.

Also it is a good idea to put a baking sheet under the pan. This bubbles over and makes a mess in the oven.

The servings are pretty true. This is a lot of food. You could serve a salad with it but it's filling on it's own. Cold weather food for sure.

I generally boil chicken to cook it. Depending on thickness this take anywhere from 5-10 minutes. Keep checking it and take it out as soon as the pink is gone. If you don't you will end up with tough chicken.

2006-09-20T15:25:00.000-04:00

I was browsing the cookbooks at the bookstore today and I noticed exactly what turns me off. If I see the words low fat or healthy I won't even look. It's not that I'm not into health. I drink my water and get my exercise. When I cook it's not about low fat though.

I will not use anything less the whole milk when cooking. I embrace heavy cream. You will not find margarine in this house, only butter. Carbs are not my enemy.

I love cooking all the time but am most excited when the weather cools. Nothing makes me happier then the smell of fresh bread or cookies baking in the oven. Heavy foods are my favorites. Buttery mashed potatoes, pot pies, stews, and roasts. It's not that I don't love a steamed vegetable or a beautiful salad. With a vegetarian daughter plenty of low fat foods make it to our table. In a cookbook, though, I look for something that is less about health and more about taste.

No sauce on the side for me. I will not look at the low fat option on the menu when I eat out. I think healthy food can be very good but I do not look at something with a high fat content and think bad. It's all about moderation and balance. When I cook a big meal you can be sure that it will not be low in calories but it will be very big in taste. If you are counting your carbs you probably don't want to eat over here.

Breakfast

2006-09-20T08:57:00.000-04:00

Breakfast
Originally uploaded by paintedbooklady.

Pumpkin Scones
2 cups flour
1/2 cup brown sugar
1/4 tsp ground ginger
1/2 tsp nutmeg
1/4 tsp allspice
1/2 tsp ground cinnamon
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 cup cold unsalted butter
1/3 cup buttermilk
1/2 cup pumpkin (if canned, be sure there are no spices or sugar added)
1 tsp vanilla extract

Mix together flour, sugar, spices, baking powder, baking soda and salt in a large bowl. Cut butter into small pieces and cut into flour using pastry cutter or 2 knives. Mixture should look like coarse crumbs. In a separate bowl mix together the pumpkin, buttermilk and vanilla. Add to flour mixture and mix until the dough comes together (don't overmix).

Transfer to a lightly floured surface and knead gently 3-4 times, and then shape/pat dough into a circle about 1 1/2 inches thick. Slice in half, and then cut each half into 3 equal pie-shaped wedges. Brush with egg glaze (1 egg beaten with 1 tbsp milk), and sprinkle with Turbinado sugar.

Bake on a cookie sheet for @ 375° for 20 minutes, or until a toothpick comes out clean. Makes 6 scones.

Pumpkin Spice Butter
1/4 cup (half a stick) butter, softened
1/4 cup pumpkin puree
1 tbsp brown sugar
1 tsp cinnamon
1/8 tsp nutmeg
1/8 tsp allspice
Combine all and mix till creamy.

I found this recipe on the web. All in all they were very good. The texture was much moister then any scone I have had. I liked this about them but they were more like cake or muffin. The spices were very nice, just the right amount and not overpowering.

Pumpkin butter is a nice addition but regular butter or none at all would be fine too. If you make the pumpkin butter be sure the butter you use it is very, very soft. I did not soften mine enough and the mixing was really tough.

http://coffeeworks.blogs.com/coffee_and_tea/2005/10/pumpkin_scones.html