pink picket fence

hello there, pumpkin

I hosted bookclub monday night.  We had read The Blood of Flowers by Anita Amirrezvani.  (Wonderful book that I probably would not have otherwise picked up.  It's engaging historical fiction set in Iran in the 1700s.  Reminded us all a bit of The Red Tent.)

Our bookclub is small enough that hosts serve a full meal.  I made Rachel's Pasta Carbonara (Rach, I use this all this time, thank you!), a green salad with  "olive garden" dressing, some toasted garlic bread, and pumpkin cake for dessert. 

I used this recipe, but decreased the sugar to 1/2 cup and used a whole can of pumpkin. I also threw in some more cinnamon, 1 tsp nutmeg, and 1/2 tsp cloves, baked it in a bundt pan baked for 45 minutes.  The frosting is a mix of cream cheese (about 2oz), 1/2 stick butter, milk and powdered sugar.  Oh my, this was good.

And, by golly, he seems to know it. 

(I didn't notice the face on this cake until after I took this photo.  And now I can't stop staring at it!  I can't decide whether to laugh or be creeped out.  ha.

Fun with Plums

Don't you love those easy recipes that look and taste like you spent forever in the kitchen? 

Here's another one to keep handy.  Roasted plums ...

If you receive MS Everyday Foods, you probably already saw the plum recipes in the September issue.  The day after I received my issue, I happened to see a bag of 12 ripe plums for $1 at the grocery store, so I thought experimentation was in order. 

As you may know, my girlfriends and I do Friday Morning Coffee every week.  Lately we have been trying new breakfast dishes and using each other as guinea pigs.  That's what good friends are for, right?  Plus, I had just-add-water blueberry muffins as backup.

So.

They are now in heavy rotation.  Because you know what?  Oh my yum.

Yes, those are buttermilk biscuits.

And cream cheese with sugar.

And this is the deliciousness that you must try.  I made this dish three times before I even remembered to photograph it because I wanted to lick it off the plate right them.  Ahem. 

Here's the deal.

MSEF Roasted Plums (A la miss chris):

plums (one per serving)
butter
brown sugar
lemon or orange zest, if you have one
OJ

Canned Biscuits
Cream cheese
Sugar

Oven 400.
Half the plums, remove the pits.
Place the plums cut side down in a roasting dish or oven-safe skillet.
Put a pat of butter on top of each.
Sprinkle brown sugar over each.
If you have some, grate lemon or orange zest over the top.
Slam them in the over for 30 mins. 

But, set your timer for 18 or so...Because now you are going to throw some biscuits on a sheet and put them in with the plums for the last 12 minutes.  Genius!

Then grab some cream cheese and fold in some sugar to taste.  You might see if you have some whipped cream, too.  Just because everything tastes better with whipped cream.

When it's all done, drizzle some OJ over the plums and swirl it around a bit to create a little jus.  YUM.   Cut the biscuits in half, smear some cream cheese mixture on top, put a plum on each biscuit side.  Drizzle some of that yummy plum juice from the pan over each plate, for dipping and because it looks fancy.  Oh  my goodness.

Top with whipped cream if you feel like it.  I do.

go-to dinner #2: spaghetti and salad

It's summertime and I don't really want to cook much.  However, the chorus of 'What's for dinner?' doesn't go on summer vacation.  I know spaghetti and salad isn't a major discovery, but I had to share my 'olive gardenesque' combo tonight.  It was fast and delicious.  (If only the stuff I slaved over got these kinds of rave reviews.)

So.  We did your basic spaghetti.  With jarred sauce.  I know, fancy.  Added some spices and some parmesan, but that was about it.   My eldest decided a few months ago to eat vegetarian, so we don't even add meat to the sauce anymore. 

As for the salad, which is the whole point of this post... it was a bit more than that, but only a bit.  And there was no hot oven or stove involved, which is even better.  Because it's hot in the kitchen, baby.

I tore some romaine lettuce, added some parmesan and thinly sliced red onion.  (I can fully credit Olive Garden for my early acceptance of raw onions in a salad.  I know this for a fact.  I'm sure it was because those mandarin-sliced slivers of pink were swimming in the delicious dressing.  It would be a sin to leave them out of this salad.)

To the basic lettuce mix, I added a generous dose of salad dressing and tossed it well.  Croutons would have been a nice addition, but I didn't have any, and I didn't want to use the oven to make any.  

It's basically this recipe, and modified based on what I had on hand, as well as the fact that I get tired of measuring.  Let me tell you, it was gooooood.

Without further ado, here's a yummy dressing you should try.  (And nope, it's not in any way low-cal.)  It's not exactly OG's... but it was close enough for me to wish we had a server coming by with another bowl. 

1/2 C. Mayonnaise
1/3 C. White Red Wine Vinegar
1 tsp. Vegetable (olive) Oil  (more or less)
2 Tbsp. Corn Syrup (I used dark.  And less)
2 Tbsp. 4Tbsp. Parmesan Cheese
2 Tbsp. Romano Cheese
1/4 tsp. Garlic Salt - or one clove garlic minced
1/2 tsp. Italian Seasoning Basil and oregano, to taste
1/2 tsp. Parsley Flakes
(about, but probably more) 1 Tbsp. Lemon Juice

(By the way, I used a rather medium-ish bowl to mix this together. Because it makes quite a bit.  Enjoy!)

French Dip Sandwiches

It's really cold today.  Like in the negative numbers, which isn't any fun for anyone.  I'm feeling especially bad for delivery people and anyone else who has to work outside in this weather.  It's just awful.

So what I really wanted to eat for lunch was a hot French Dip sandwich from Atlanta Bread Company, but it's not on the menu anymore.  Or at least the New Girl That Was Working There on Friday hadn't heard of it.  Like, ever.  Who hasn't heard of a French Dip sandwich with it's dippy drippy goodness?  This made me sad, but I'm done grieving for now. 

Instead, today I decided to make my own.  Hubs had bought some especially delicious looking roast beef the other day, so I was tempted.  The secret, of course, is the Au Jus dipping sauce.  I've tried in vain to make this before and only returned to Atlanta Bread Company with my 7.49 in hand.  Not this time.  I had no backup plan.

I surprised myself.  Not only did I go to the world's most annoying tv chef, Rachel Ray, for help, but it turned out so satisfactory that I considered making a second...And then decided that being satisfied with a good lunch was better than that post-Thanksgiving dinner feeling after all.

But I was so excited, I have to share.  And I was way too busy eating this delicious sandwich to take PHOTOS of it, for crying out loud.  So you'll just have to imagine its loveliness.

Oven 450 (I used my toaster oven)

 

French Dip Sandwich

 

bread (I used slightly stale whole wheat, but sourdough rolls would do nicely)

roast beef, thick slices...

mayo

spicy brown mustard

swiss cheese

 

Slather mayo and mustard on both slices of bread.  Layer roast beef.  Add cheese.  Leave slices open-faced and put in oven .

Start the au jus for dipping.  This is where I kind of used the recipe from RR.  Her ingredients include:
2T butter

1 shallot, chopped

1T flour 

1 jigger sherry 

2 cans consomme or beef broth

(my last minute, shortcut substitutions in bold)

 

Melt butter over moderate heat. Add shallots (I used dried minced onion) to butter and saute 2 minutes (30 secs for dried mo). Add flour to butter and shallot (mo) and cook a minute longer. Whisk in sherry (I used cooking sherry) and cook liquor out. Whisk in consomme (I used 1 1/2  cup of water mixed with 2 beef bullion cubes) in a slow stream. Bring sauce to a bubble and allow to simmer over low heat until ready to serve sandwiches.

Pour Au Jus into little dipping bowls.  Remove sandwich slices from the oven and slap 'em together.  Slice and then dip to your heart's content.  Yum.

Now go!  Eat!

And the Christmas festivities and decor continue tomorrow....

real cookies and a virtual quilting bee

And whoosh!  It's December 9th.  How the heck is this happening?  Better start baking.

That is what the girls and I did on Saturday.  We used the original Better Homes and Gardens Sugar Cookie Cutout recipe.  My cookbook is about 35 years old, so you know it's made with the good stuff.  And we topped them with Martha's royal icing recipe. 

We've made these cookies from scratch for the last 9 years.  It's mess, but totally worth it.  We also make about 10 different colors of frosting.  Pink and blue trees are totally acceptable.

This year Fidget helped, too.  She was very protective of her cookies and her work. 

-----------------------------------

And, finally.  My late block for Jessica's November Autumn-themed Twelve Square quilt.  She sent me the green and brown fabrics, and I added the florals from my stash. 

There was so much green to use, so I got this crazy idea to gather long strips and sew them into the block.  Autumn for me is all about textures, so I thought this added an unexpected crinkliness.  I hope she likes it.  I really hope it doesn't mess up the quilting part.   

For the gathered edge that hangs off (bottom left in this picture), I left a topstitched edge hanging over the quilt square, so it wouldn't lose the gather before she attached this square to others.  I can't wait to see how it all turns out.

Soup: like barbeque in a sourdough bowl

I feel kind of strange posting this recipe from Ann Lund.  She doesn't have it anywhere on her website -- although she does post others that you can print, like Carmelized Onion and Raspberry Brie.  I am so trying that.

Ann is a Kansas City area cooking instructor and author of the "Dining in Style" cookbooks.  One of the girls in my bookclub recently took her class and we were all treated to a complete Ann Lund spread for dinner when it was her turn to host.  Heavens to Betsy, it was delicious. 

 

The star on that cold, drizzly Monday night was Ann Lund's Smoked Bacon and Black Bean Soup.  I'm telling you, we smelled it from outside and floated into her house on its rich flavory aroma alone.  

 

Smoked Bacon and Black Bean Soup

 

10 slices of lean bacon, meaty smoked bacon, cut into small pieces

2 medium onions, finely chopped

6 garlic cloves, pressed (I used 4 tsp of jarred minced garlic because )

2 (14 1/2 oz) can chicken broth

2 (15 oz)  cans of diced tomatoes (puree them in your blender)

2 Tbl ketchup

1 Tbl. Worcestershire sauce

1 1/2 Tbl. chili powder

4 (15 oz) cans black beans, drained but not rinsed

Kosher salt and freshly ground black pepper

1 lime, juiced

 

Garnish: cilantro, scallions, sour cream, grated cheddar cheese

 

1) Put the bacon into a large heavy pot and place it over medium heat. 

2) Cook it until it starts to give up the fat, about 4 min. 

3) Stir in the onions and the cook, stirring, until they start to turn transluscent, about 4 minutes. 

4) Stir in the garlic and cook until your can smell it, about one minute. 

5) Add the broth, pureed tomatoes, ketchup, Worc. Sauce, and chili powder. 

6) Stir in the beans, and lime juice, bring the mixture to a boil. 

7) Adjust the heat so the soup is bubbling gently and cook 10 minutes. 

8) Season with salt and pepper. 

9) Finish the soup with the garnish ingredients as desired.   

 

(cool 2 hrs before refrigerating) 

 

I think this would be awesome in a sourdough bread bowl with cheese and sour cream and chives.  Beware, this soup is stewy and rich.  It is like barbeque in a pot and is totally a man-soup.  You could smear this behind your ears and draw them in with the bacony goodness.  Enjoy.  ;)

 

And I have no pictures of the soup because I was too busy eating.   So here's another look at the berries on my table.  The morning sun is pretty these days, too.

Chicken veggie soup. (Worth licking the bowl)

Back in December 1995 when I was a grad student in the bitter cold winter of West Lafayette, Indiana, my dear friend made soup one night.  I ate three bowls in one sitting.  Partly because we were all very poor, and didn't often eat anything that tasted this good.  Partly because I was pregnant and it tasted like manna from heaven.  But mostly because it was incredibly good, and different than any chicken soup I'd ever had.

Since then I've tried lots of soups.  My pocketbook isn't quite as bare, so I do treat myself to some yummy concoctions brewed in restaurant kitchens.  Soup, I have discovered as an adult, is really good.

But this soup, my friend Chris' (yes, same name same spelling...) family recipe remains one of my faves.  So I'll share.  Because, while it makes a lot, shipping you each a bowl just isn't practical.

Super Yummy Chicken Veggie (and noodle if you like) Soup

2-4 chicken breasts, boiled and cubed
3 potatoes, cubed
4 14 oz cans chicken broth (keep one)
2 cans ready cut Italian style tomatoes
Cut veggies of your choice. 
(I use mushrooms, carrots, onions, zucchini)
optional: pasta of your choice
garlic (couple cloves pressed or minced)
1 t each, basil and oregano
salt and pepper to taste

Boil potatoes (or some pasta of your choice) until done.  If potatoes, make sure a fork goes into them easily.  Drain.

In a big pot (really big, I tell you, this makes at least 10 servings), add 3 cans of chicken broth,  undrained canned tomatoes and veggies.  Add chicken and potatoes.  Add the garlic, basil and oregano.  I don't really know how much I use, but I am heavy with the spices.  Add salt and pepper to taste -- I like it pepperier, so I don't add much salt.  Simmer everything until the veggies are tender and the flavors blend.  If you decide to use pasta, add it at the end.  Sometimes I make a little pasta each time I reheat this and add it before serving.  I just don't like mushy pasta.  That's why the potatoes are in there.

I like to add a bit of Parmesan to the top before eating, too.  Enjoy.

the go-to chicken dinner at my house.

(Just because some of you asked. The fact that I am posting this at all cracks me up.  I need to hit 'publish' before it gets a second thought.)

An official version of this recipe shows up on the Miracle Whip jar itself from time to time, but I've found you really can't screw this one up.  You can't add too many or wrong ingredients.  I'm pretty sure I even made this in a microwave back in college.  

misschris' Go-to Miracle Whip (or mayo or whatever) Parmesan Chicken

mix these together:
1 cup Mayo or MW(for a tangier topping)
¼ to ½  cup Parmesan cheese
some dried bread crumbs
oregano or whatever seasonings you prefer
garlic to taste

Smear mixture over boneless skinless chicken breasts in 13×9-inch baking dish and cover with foil (but not in the microwave, ha).  Bake at 350°until mostly done and remove foil.  Return it to the oven (and broil, if you're adventurous) for a few more minutes to brown.    Done.

Now.  Check your better judgement at the door, because this is where it gets really tasty, 80s style... We've got variations:

• Use ranch dressing in lieu of mayo, in a pinch.
• Add shredded cheeses to the mixture. 
• Layer sandwich pepperoni on top, with a slice of mozz cheese. 
• Add cooked bacon slices on top of any cheese to win over the man crowd.
• Add bacon crumbles (I told you to look away!) to the smeared mixture.

That's it.  I serve it with a green salad and either couscous or rice.

{ Apples for Jam } Penne Shrimp with Cream & Tomato

I'll be the first to admit that my family is rarely surprised by what I put on the dinner table.  I'm just not an adventurous cook.   Ask hubs and he'll tell you my go-to meal is miracle whip crusted chicken, rice and a green salad.   Sigh.  He's right.

Don't get me wrong.  I love good food, rich and hearty, or delicate and savory, even with exotic ingredients.  Eating it is delightful.  Preparing it?  Not so much.  I really want to be That Mom who makes her own bread and puts out delicious hearty spreads for 10 people, one who others say 'is quite the cook.'  Tell you what, wishing so doesn't seem make it happen.   It's like I'm missing a gene somewhere.  I do try, though.

It does not help that my family is pretty picky. Led by Mr. Picky Eater himself.  If I really followed my heart and prepared food I love, they'd starve out of protest. So I would have to also make a backup dish, and I'm just too lazy for that.  (See how miracle whip chicken happens, hubs?)  I am constantly on a quest to find new dishes my dear sweet picky family will eat that don't bore me to tears.

Which brings me to this. 

Tessa Kiros' Penne Shrimp with Cream and Tomato (from Apples for Jam) made a surprise appearance at our dinner table last night.  Sure, I substituted Italian sausage for the shrimp (picky eaters), some Crown for Calvados, used a can of pureed tomato and had to make do with dried parsley, so it's not exactlywhat she had in mind.  But I'm pretty sure Tessa is flexible.  

It was quite good.  Even the Picky Eaters said so. It's mild, but there is enough tang to make it yummy and interesting.   (Fidget protested that she Did Not Want Pasta for Dinner, so I don't have a toddler review.  She would have liked it though.  Child likes flavor.  Eats lemons.  Nice.)  

What are your favorite dishes that a) you can prepare on a weeknight  and b)the whole family will eat?  I'm curious.  Are you a Miracle Whip Crusted Chicken gal, too?   ;)

* the one about the salad and the grout *

There are a lot of funny things that happen when you are remodeling your home. 

Like when you are walking into your newly tiled bathroom
with supplies, like dark tinted primer for the vanity
that the guy at Lowe's who-thinks-you-paint-anything-that-isn't-nailed-down mixed for you yesterday.
Just bringing it in there, 
in case you have 30 minutes to spare and want to 'dig in.'
And instead you drop the unopened can of darkly tinted primer
and it explodes at your feet
running into all the tan grout
and splashing up onto the side of the tub
and on your shoes
and legs
and towels
and the vanity (which is actually ok because that is the only place it's supposed to be).

And taking some of the towels it landed on, dripping with paint,
and thowing them into the vanity sinks.
And finding even more towels to wipe up the paint
(I'm talking almost a whole quart of thick charcoal gray kilz)
and smearing it all over the place.

And then, after a lot of words that are not very nice,
Thank you, Lord.  For making me the painter I am and knowing that I need to clean up sometimes.  I know that I have a huge can of mineral spirits in the garage.  Please please please please help me get this paint out of my grout.  Before hubs comes home.  Thankyousoverymuch.  I think I need to slow down.  Amen.

And I poured the mineral spirits all over the mess, took my toothbrush and scrubbed. And scrubbed.  Most of it came out.  I worked up a sweat, I tell you.  This mistake was not going to get the best of me.

Because I haven't even done after photos yet, for heaven's sake. 

I also find this particularly funny because I just had the best salad (thank you amy, that tuscan salad is superb!) that made me feel so wholesome and good.  I even rinsed my lettuce with vinegar, so as not to consume anything chemical or yucky. 

And then I spent a half hour with my head in the fumes of mineral spirits.  It's all about balance, right?

Also, I need to find a new toothbrush.

: : : the end : : :

* I've had a couple emails about my sense of humor with this little mishap.  The thing is, it was a mess, but it wasn't the end of the world.  In the Big Picture, I'm just a comfortable suburban housewife with very few things to worry about on a daily basis.  This really is the Small Stuff. And am I ever so thankful for that.  xoxo.  happy weekend. *