Betty Crocker, Martha Stewart and Rachael Ray, oh, my!

I really should plan our weekly meals out more often. Sometimes I just stock the house with food we like and we end up winging it and making it work. But the issue is when I do that- I often to buy things we don’t use in time or doesn’t go with anything else in house. (Sometimes the supermarket greatness makes me impulse buyer. Yes, I’ve been that person to buy 10 cans of olives when they are on sale for a dollar.) So, trying to be smarter about our food budget- this weekend I started going through my cookbooks and magazine recipes. Here were the three I’ve made this week:

Sunday Night: (Betty Crocker)

Last time I was home, my mom let me take her 1993 Betty Crocker New Choices Cookbook.  I picked up this vegetarian gem, which just happens to be a low fat, low cholesterol, low calories, and high in fiber recipe.

Lentil Stew

Ingredients:

2 teaspoons of vegetable oil

1 cup of chopped onion (about 1 large)

1 clove garlic, finely chopped (uh, I used 4 cloves)

2 cups coarsely chopped potatoes (about two medium)

1 cup dried lentils

¼ cup chopped fresh parsley

3 cups of water

½ teaspoon salt (I used sea salt)

½ teaspoon cumin

¼ teaspoon of pepper

¼ teaspoon of ground mace (Had to buy- ugh. Since when does a spice cost 10 dollars?… must find more recipes to justify this cost)

8 ounces small mushrooms, cut into halves

1 can (28 ounces) whole tomatoes, un-drained.

Directions:

Heat oil in Dutch oven over medium-high heat. Cook onion and garlic in oil, stirring frequently, until onion is tender. Stir in remaining ingredients; break up tomatoes. Heat to boiling; reduce heat. Cover and simmer about 40 minutes, stirring occasionally, until potatoes are tender.  (6 servings).

Results:

I loved the way this made my house smell. I thought the prep was easy and was glad that it was healthy for me. And it was good with out cheese (yes, for some reason, I like to think everything is better with cheese).  Flavor was great- I think next time, I would cut my potatoes differently (I made potato sticks.) The hubby, who grew up eating Arabic lentil meals was more of a critic. “No meat?… It’s best with meat” and “I thought the potatoes were slightly underdone”. My coworker loved the potatoes so meh. Obviously, I can tinker with it next time.

Tuesday Night: (Martha Stewart)

Asian Noodle Salad with Chicken and Cilantro

I love ginger. The smell, the taste, the texture and the health benefits.  And I’ve been looking for ways to use it more. Plus, I have this Asian mart right by me, where the ginger is bigger than my head.  So when I saw this in my monthly Everyday Food- I wanted to try.  It was pretty easy to put together- but I realized- I have no freaking clue on how to de-meat a rotisserie chicken. And at 7 p.m. at night- I didn’t care- I zoned in until I think I had four cups. That poor carcass didn’t even have a chance.

Ingredients: Serves 4

• 1 tablespoon olive oil
• 1 jalapeno chile, minced (ribs and seeds removed for less heat if desired)
• 3 tablespoons minced fresh ginger
• 3 garlic cloves, minced
• Coarse salt and ground pepper
• 1/4 cup dark-brown sugar
• 3/4 cup rice vinegar
• 4 cups shredded rotisserie chicken, skin and bones discarded (from 1 whole chicken), room temperature
• 1 package (8.8 ounces) cellophane (bean-thread) noodles, prepared according to package instructions
• 1 English cucumber, cut into 3-inch sticks
• 2 cups fresh cilantro leaves

Directions:

1. In a small saucepan, heat oil over medium. Add jalapeno, ginger, and garlic. Season with salt and pepper and cook, stirring, until garlic is golden, 2 to 3 minutes. Add sugar and vinegar and cook until sauce is slightly thickened, about 6 minutes. Refrigerate until cool, at least 15 minutes (or up to 1 week).
2. Combine chicken, noodles, cucumber, and cilantro. Drizzle with dressing just before serving.

Results:

Hubby ate this and loved it. He even said it was perfect even two days later. I liked it because it was so different. And I have friends that have lots of food restrictions, and I could make this meal for them. Thus, it’s a keeper.

Wednesday Night (Rachel Ray)

Drunken Tuscan Pasta

Ingredients:

• 1 (750 ml) bottle tuscan red table wine (Rosso di Montalcino or Chianti) *Um. I just picked up a cheap bottle of red.

• coarse salt
• 1 lb bucatini pasta or spaghetti or perciatelli
• 3 tablespoons extra-virgin olive oil
• 1/4 lb deli-sliced pancetta * I just used the Morning Star Bacon.
• 3 portabella mushroom caps, thinly sliced
• 2-3 sprigs fresh rosemary, leaves finely chopped *Not a fan of rosemary- so I used fresh basil and chives.
• 4 garlic cloves, chopped
• red pepper flakes (a couple of pinches)
• 4-5 cups chopped chard leaves or escarole or spinach or kale *I bought Kale for the first time.
• black pepper
• 1/4 teaspoon grated fresh nutmeg
• grated parmigiano-reggiano cheese * Eh, too expensive- so I had some other three cheese blend that worked just fine

Directions:

1.    Pour the entire bottle of wine into a large pan; add water and fill the pot up as you would to cook pasta.

2.    Bring the wine and water to a boil over high heat.

3.    When the liquids boil, add salt and the pasta; cook to al dente. (you will use some of the cooking liquid later).

4.    Heat a large nonstick skillet over medium heat; add 2 tablespoons of olive oil; then chop and add the pancetta.

5.    Brown the pieces until they are golden at the edges and transfer them to a paper-towel lined plate.

6.    Add the mushrooms to the olive oil in the same skillet; season with rosemary; cook 6-8 minutes until deeply golden.

7.    Push the mushrooms to the sides of the skillet; add in the garlic and red pepper flakes; cook for a minute or so, then toss the mushrooms together with the garlic.

8.    Add the greens to the pan; season with salt, pepper, and nutmeg.

9.    When the greens have wilted down, add a couple ladles of the starchy pasta cooking liquid to the pan; cook for a minute to reduce it a little.

10. Drain pasta well and add it to the skillet.

11. Add in the pancetta and a handful of cheese to the pan; toss the pasta for a minute or so to allow it to absorb the remaining liquid.

12. Adjust the seasonings and serve; pass the extra cheese at the table.

Results:

Can I just say… cooking with a bottle of wine awesome- why didn’t I think about that before? Though, I couldn’t really taste the wine but the hubby could. I liked it- but I think next time I make this I would use maybe spinach or escarole just to see the difference. Also, I thought I just use the fake-on because I thought pancetta would hurt the hubby’s tummy. Though he said it wouldn’t- so next time, I’ll actually buy it. Also this says four servings, but honestly, it felt like 6 to me.

Final word:

So, I still don’t know if I’m a Betty, a Martha or a Rachel Ray. But I still enjoyed this week’s culinary adventures.

Speaking of culinary adventures- I just finished reading Julie & Julia. I felt very trendy reading it… and like I should have read it before it was a movie deal. Ha. My sister and mom sent me the same article from the Detroit Free Press:

http://www.freep.com/article/20090806/FEATURES01/908060318/

It was a cute book. Though, if you read it and liked it- read My Life in France also. Both are adventures that your taste buds will enjoy.

The only thing about J&J… is Julie was kinda too bitchy at points. Like I just felt though she was having a professional and personal identity crisis- I kept thinking- do you have be such a bitch to everyone? I honestly had a hard time liking her character until the end. Anyways- I’m glad that she’s successful though (side note- kinda shocked that she hasn’t had a baby yet- and she’s 36 now- but eh. It’s probably because it was talked so much about in the book).

Anyways – the point is she found her foodie niche and ran with it.

And that’s what I’ve been thinking about for months.

What will be my foodie niche?

Until then, I think I’ll add the Art of French Cooking to my Christmas List. J&J made me want cook with liver. Hopefully, there is a recipe with liver and olives.

So a plum and an apricot walk into a bar…

Today I took my little rolling shopping cart in 90 degree weather and went to supermarket for this weeks groceries.

I was picking up some red grapes and I noticed an employee passing out free samples.

My mom say’s it’s her favorite F word.
Anyways, he had some fruit cut up in perfect slices on his little cutting board.

As I bit into the sweet and juicy err um…

“So what am I eating?

“It’s a Pluot”, he responded.

I wondered how many times he had said that already today.

He explained to me that it’s a hybrid fruit. It is a complex cross between a plum and apricot but it exhibits more plum-like traits.

Another woman asked him if these were grown in Australia.

He assured her that they were grown in the US.

I kind of wanted to take another slice, but I decided to invest into one. My body would probably appreciate it more than a bag of chips.

So I bought one 57 cent pluot and now I regret not buying a bag of them. Why wouldn’t I spice up my weekly fruit order?

I decided to research a little more on this fruit that was made by biologist and inventor Floyd Zaiger

I didn’t realize they had so many types of Pluots.
I think I had the Dapple Dandy: large sweet with pale green to yellow, red-spotted skin, red or pink juicy flesh.

It just proves that you learn something new everyday.

Even on a Sunday.

In Jewel-Osco.

From the employees.

In the fresh produce aisle.

And the foodie adventures continue.

“I’m in love with this meal.”

I’ve missed you Kitchen.

This weekend was a great reminder how much I love you.

I love making simple fruit salads. This week’s fruit combo is melon and red grapes.  Last summer we were addicted to red grapes and peaches.
If somebody would have told me when I was young, “You will enjoy using your Melon-Baller”- I’m sure I would have thought they were a little strange. But really I like how it looks and I love that I don’t have to use a knife.

I love the way fresh cookies smell when they come out of the oven. Today I made: Milk Chocolate-Butterscotch Cafe Cookies (I made these this morning for a few people we’ve been meaning to thank.)

I love when my husbands gets involved in the kitchen with me. This weekend our new grill arrived (Weber Spirit e-210… so far… so good!)- and the hubby has been excited to try it out. I bought him the Webber Big Book of Grilling at Borders this weekend-
And when I said I needed help grilling some eggplant- he opened up the book and told me how he was going to help.

I guess you put some kosher salt on the on the eggplant for 30 minutes. This helps draw the bitterness out.  You put them on a cooling rake over a cookie sheet so it can catch the water.
After the 30 minutes he patted it dry and then brushed olive oil on it and grilled it.
Also the book said that you don’t put your eggplant in the fridge. So… we took ours out before cutting it in ½ inch slices.

Let me tell you where this going. So, Foodbuzz asked me a month ago if I wanted to try some new pasta… and F- being my favorite word (free)- I said sure. They sent me Buitoni’s Wild Mushroom Agnolotti. Now, I am a mushroom snob. If I order a pizza with mushrooms I ask if the mushrooms are canned or not. And if they are canned- I don’t order them. Side story: One night my hubby made a pasta- and put canned mushrooms in to “see” if I really could notice. Ha, ha and I could. But I love him for trying. P  Anways- another note my hubby hated mushrooms for most of his life- has embraced only in the last few years. So, I knew this was a good challenge for us.

This is how I ended up preparing it.  It was really in 4 layers.

Layer One: 1 eggplant (see how prepared above)
Layer Two: I sautéed 4 chopped garlic cloves, chopped red oven and a zucchini in olive oil. I added a fistful of fresh parsley and two fistfuls of spinach.  After the onions were soft I added a handful of fresh parm cheese.
Layer Three: The Buitoni: Boiled as directed.
Layer Four: Another sprinkle of cheese and some more fresh parsley.

Results? My hubby said, “You made lots of vegetarian meals that I love… but I’m in love with meal.“  And for my meat loving “This would be better with chicken”- husband- that is the best compliment I could ask for. I personally loved the freshness.  And that it didn’t feel heavy afterwards. The presentation turned out so well; that I would make this for family or close friends again.

Anyways- tonight I am making this Grilled Chicken Salsa Verde.

Learned about it from Betty Crocker’s the Mixer- (it’s these live cooking classes where you can talk to the actual Betty Crocker Kitchens…)  I checked it out for the first time last week- and loved there butter 101 lesson (seriously,  so helpful for the novice baker like me).
http://www.bettycrocker.com/themixer/

I’m not hungry… I swear… But I think I might want a little piece of chocolate to finish off that amazing lunch.

I love you too Cheerios.

I know I’ve been M.I.A. lately.

Blah, Blah, I was sick, yada, yada Out of town, this and that and one thing and another still adjusting to the new job and all that jazz .

The good news is healthy again- and ready to cook. We are getting a new grill this weekend…  so stay tuned.

Flickr

This is a test post from , a fancy photo sharing thing.

Book Review: Soul of a Chef

My foodie colleague let me borrow her copy of “Soul of a Chef”- written by Michael Ruhlman. I really enjoyed this book. It kinda felt like a Food Channel Inside Edition but for bookworms (Especially when Ruhlman follow a CIA group). I like how Ruhlman took us inside the kitchens and worlds of the 3 chefs. They all go through very different pressures- but with the same type of elements. Ruhlman makes a memorable 10 course literary meal.

It’s one of those books that when you get hooked into- you forget where you really are. I, for one- missed my train stop one time as I was reading. Heh.
There is one page in the book where one of Chef Thomas Keller goes through the experience of killing rabbits. He talks about the first time he did it wrong and rabbit screamed. Couldn’t get that vision out of my head for days for some reason.

I think out of the three main stories, I liked reading Lola chef Michael Symon. Probably the best because I felt he was the least pretentious.  I liked how he made it a partnership business with his wife. And I like how his workers were almost like family.  If I ever went back to the restaurant business, I would want to work there.

I think why I love this book is it asks the question, “What makes a great chef?” Is it their family influence? Is their determination? Is it their trained knowledge? Is it their ability to work under pressure? All of these elements are combined to make 3 very complex characters.

For the Foodies out there- this is a must read.  I’ve honestly just dived into the foodie books- so if you have a good suggestion- I’d love to hear it!

Weekend Goodies

Made this on Friday night in celebration for the hubby’s good grades.
“Healthified” Angel Chicken Pasta found on my Betty Crocker iPhone Application.

My hubby's new love... P

Now, haven’t cooked with meat since April of last year. With that in mind- I never knew I could make my husband so happy by cooking with meat again. Ha, ha. He said, “I could eat this every week honey. Really.”

Yesterday my Aunt and I went to Ann Slathers for brunch.
She talked about these amazing rolls she had 20 plus years ago.  Now, I’m not a huge fan of Sticky Buns- but boy these were good!
When I was there I had the most interesting omelette. I almost didn’t order it because it sounded a little gross.

Mexican Omelette – $8.95 An Avocado Delight

When I asked the waitress what it was she said, “ Omelette with guacamole inside and salsa on top.”

Not your average brunch!

Now, I’m a sucker for guacamole. So I went for it. Ahhhmazing! It was light! Not to crazy spicy and fun with the side of potatoes. I’ve never seen an omelette like that. I would have never paired guacamole with eggs. My aunt had something good but admitted my dish was even better.

Last night- stayed in and watched 10,000 B.C. and I made quick Greek Pizza with some Pillsbury crust (I think all the Pillsbury tubes were on sale this week-so I bought a few cans).

The Greek pizza just had diced spinach, diced tomatoes, and lots of feta cheese on it! Simple and delicious!

Greek Pizza Greatness!

Tonight- Dinner at the Aunts! I think she is making some recipes out of the new Martha Stewart- Real Simple Magazine. Yay!

Cherry + Ginger = Tonight’s Dessert!

Our good friends came over last weekend (and spoiled us greatly with some of the best restaurants around town! ).
They both have unique health diets. One is lactose intolerant. Other is allergic to shellfish, bananas, and some types of mushroom.
And me in trying out my vegetarian ways… it’s somewhat challenging in the kitchen to cook for all of us.

I feel bad. I meant to cook or bake for them while they were here but I wasn’t finding the creative energy. I found it today though. Here is something I tried out.

I wanted to marry two of my favorite sweet flavors. Ginger and Maraschino Cherries.
I love how ginger refreshes everything it touches.  I love the color and texture and taste of a maraschino cherry.  True story… I once ate an entire bowl of Maraschino cherries when I was young. I just love them.

Ingredients I used:
½ cup of water
Handful of dried cherries
2 tablespoons: Crystallized Ginger
6 oz of Maraschino Cherries (drained and diced)
2 teaspoons: cinnamon
Pillsbury® Refrigerated Pie Crust
Blackberry Jam
Handful of pistachio nuts- (chopped in little bits)
Optional:
Whipping cream (1 cup)
1 teaspoon of vanilla
2 teaspoons of sugar

This is how I put it together:
Take one piecrust out. Add a little flour to your cutting board. Cut out two decent sized squares, or triangles.

Spray a muffin top pan and preheat the oven to 375.  Lay the shapes over the muffin top indentations. With left over dough, reroll into one piece and continue to cut pieces. I think 4 shapes = 1 piecrust.

Take Blackberry Jelly and put at least a tablespoon in the middle.
Take minced nuts at sprinkle on top of jelly.

In small saucepan add ½ cup of water and handful of dried cherries. Add crystallized ginger and bring to boil. Add cinnamon. Stir and watch. After a couple of minutes once it looks like cherries are soaking up juices- turn off.

On a cutting board take drained maraschino cherries and dice up. Drain ginger- cherry mix and chop and mix with the maraschino cherries. Put a whole scoopful on over the nuts and jam.

Bring corners of dough together and pinch closed (might need a little water to keep closed.

Put into oven and bake for 8-10 minutes.

Optional: While baking- take heavy cream and whip it up in the kitchen aid. Add a dash of vanilla and a couple teaspoons of sugar. With take a few minutes to turn into whipped cream. (Helpful if bowl is cold like cream).

little and cute and full of flavor!

To Serve:
If you made the whipping cream- put a big spoonful in the middle of the plate. Place mini-pie on top.  Sprinkle with cherries and nuts.

Lot’s of fun! The ginger popped out just the way I wanted it to! The nuts prevented it from seeming too sweet. Probably could be turned into a big pie… but the small pies are fun for presentation.

Ginger + Cherry = Happy Me

The Reaction?
I thought this was lot’s of fun! The ginger popped out just the way I wanted it to! The nuts prevented it from seeming too sweet. Probably could be turned into a big pie… but the small pies are fun for presentation.

When the hubby ate it (w/o the whipped cream)- he said it was a unique hybrid of a cherry pie and an Arabic dessert that his grandmother used to make (sounds like coal lay cha). Pretty good for not having any recipes or cook books in front of me. ☺

I *heart* BOKA

Boka in Chicago = Ahhhhmazing.

Our dear friends took us here this weekend and treated the hubby and me. I’m still dreaming of the amazing pink grapefruit sorbet I had!

The only minor issue was our table was uneven. I soon forgot after I started tasting the food though! I forgot to take a photo of my beet salad- but the colors were stunning!

Sure a bit pricey- but worth it. Can’t wait to go back!

What Is Love?

I thought these links were great and worth passing on to everyone so close to Valentine’s Day.

http://www.bettycrocker.com/whatislove/Default.aspx

I love the kid at the end that says, “My heart goes boom, boom because… it goes boom, boom.” Hehe.

This baking contest I thought was great too… I love the GI Joe’s in the first video and the strawberry topping in the second video.

http://www.youtube.com/blog?entry=JgdHf3evSQs

I love you too Pillsbury!

I’ll give you a sneak peak at what I made for the hubby. This was dessert. Find out how to make it here…

Happy Valentine’s Day Foodies… I hope to update this weekend.