Sunday, March 28, 2010
Friday, March 26, 2010
I was reading Animal, Vegetable, Mineral by Barbra Kingsolver and throughout the book they would briefly mention that her husband was the bread maker of the family, and would make their daily loaf. It was never fully talked about, but again briefly mentioned throughout until the very end where Steven Hopp comes forth and mentions that he has been making these daily loafs with, you guessed it, a breadmaker. It was at this point that I could not get over the fact that this whole time they were using a breadmaker; it reminded me of when I had one myself. Oh the nostalgia!
I of course got on the phone with my mom to see if she in fact still had that ol' breadmaker. She unfortunately did not. According to my mother she had just recently given it away to Goodwill. So as a result my number one birthday present request was a breadmaker. This was probably for the better as I am sure the technology has improved since the first attempts. I know it is one more item on the kitchen counter but I think there are ways around it (I am omitting my future IKEA plans to make my kitchen space more user friendly and storage friendly I am sure that will be filled in in the future), and it is .50₵ a loaf people you can't argue with that! I was incredibly excited about getting this breadmaker, a joy that one can only assume others truly will not appreciate or understand, but I am oddly ok with that.
(notice how the bread is nice and airy, lots of holes and bubbles not dense at all, YES!)
Wednesday, March 24, 2010
Sunday, March 21, 2010
Tried something new for lunch today, a quinoa lunch. I haven't made this grain before but have been wanting to for awhile. It will be the perfect vessel for fresh veggies from the garden. I just made this up so I will attempt to write the recipe down.
2 tsp olive oil
1 clove of garlic minced
1 carrot diced
1 small red bell pepper diced
2 celery stalks diced
1 cup water
1 cup quinoa
2 tbsp Sesame Seeds
1 green onion
1/4 cup Slivered Almonds
1 tsp dijon mustard
salt and pepper to taste
1/8 cup vinegar
1/3 cup olive oil
1. In a sauce pan, heat up oil soften all veggies( carrots, red peppers, celery) then add garlic stiring and cooking for an aditional minute.
2. Add water and quinoa, and cook for about 15 minutes until the grain seperates and it is tender but not mushy.
3. In a large bowl toss the quinoa mixture with the green onions, sesame seeds, slivered almonds, and vinagrette chill in the refridgerator until cooled through to eat.
Saturday, March 20, 2010
So since my last post I have been cooking the following:
- Ham and bean soup (which turned out more like red beans and rice- and we put it on top of basmati rice) These beans were dried beans left over from our CSA last year; so I was excited to use them especially since our CSA is about to start up again and we still have things that have lasted us through the winter
Now I do have to preface before I continue; Tuesday was a horrible day at work and I just didn't feel like cooking, Wednesday I went to the grocery store (and if you know me, you know how I loathe the grocery store) and as such we had frozen pizza, Thursday night I had parent/teacher conferences from 4-8pm so Brian was at home with Molly and he actually made spaghetti! So as you can see the middle of the week produced very little cooking.
- Last night I made a fantastic Mushroom Swiss burger (YUM!) it wasn't my husbands favorite he is a huge fan of mushrooms, he likes the good old fashioned onions lettuce and tomato burger. But the mushrooms had thyme, garlic, and a red wine reduction (they were sooo good). And the burgers were hand formed (we have had the preformed/prepackaged around here for a good long time, I had forgotten how good the other kind could be) It was good quality beef too, and nice and red (probably not Brian's intention as he likes to cook the crap out of anything on the grill but it was cooked to perfection this time) We also had grilled asparagus -it is asparagus season after all, and spicy home fries. Writing about it makes me think of how tasty it actually was, and of course I wish I had had the forethought to get a picture.
Saturday, March 13, 2010
Also attempted a sour cream and lemon bundt cake, took it out before it was fully done, it looked fantastic. I got excited, and then ten minutes later I looked back and it had partially deflated. Looking back on it, I probably should have rotated it, because one side was cooked but the other wasn't. And I should have let it keep cooking it wasn't nearly done. I am definitely more confident with cooking vs. baking. (no picture, but trust me it was a real nightmare)
Creamy Mushroom Sauce:
16 oz sliced mushrooms
1/2 cup heavy cream
1/2 cup crumbled goat cheese
1/4 cup chopped fresh parsley (can sub in dried if you don't have fresh available, just watch the salt content dried parsley seems to up the ante on the salty taste)
1. On medium heat, brown the mushrooms, then add heavy cream, and goat cheese and heat through until cheese is melted.
2. Right before serving stir in parsley, serve on the side to top on chicken ( you really only need about 2 tbsp per person as it is very rich but so good, and if you have left-overs it reheats nicely the following day)
I am also in the process of trying to convince Brian to get rid of Molly's high chair. He thinks that the high chair is great because she is contained and he isn't convinced that she will sit for a meal. I beg to differ, she sits with her food at day care and she has sat with me before at the table for several meals. She sat this morning for example to eat her cereal. Who would have thought that a two year old would like frosted mini-wheat's! She is such a good eater. She sucks the milk out of the little cereal pieces and then eats the whole thing. Very cute, however a tinsy bit time consuming in the morning when trying to get out the door in a hurry!
Thursday, March 11, 2010
Molly ate asparagus earlier in the week but didn't want to have anything to do with it tonight, which was interesting. Otherwise she ate the chicken, potatoes, rice, and some of the salad. I hope she continues to eat this well for the duration of her life, I don't think summer, our CSA or our community garden could be coming at a better time! Fresh fruit and veg, here we come.
Used seasoning on the chicken, the potatoes baked with it (dutch gold, very good) used lemon and rosemary toward the end (the rosemary just perfumed everything) and the lemon added a nice tartness to cut through the richness. The salad was fantastic; mixed greens, strawberries, thinly sliced red onion, feta, pecans, and a homemade balsamic vinaigrette.