Domestic Goddesses

Stress = New Baking Experiments

2008-07-30T13:03:00.003-04:00

The funny thing is that when I do "stress - relief baking" I never eat the finished product. Weird.

Anyways, yes, I've been stressed out. So that means I search for new recipes (not from existing books or magazines or print outs already on hand).

Why do I do this to myself? I'm already in a pissy mood then I go off and try a new recipe which may increase my stress levels due to difficulty or just the darn oven I have who happens to have a mind of its own and doesn't adjust the temperature correctly. However, this time, things turned out OK.

Here's the recipe - I've actually made cakes made with olive oil (turns out that's how my nonna makes her cakes and it's how I make sponge cakes as it is her recipe) but never with vegetable oil. The recipe comes from AllRecipes.com and it is called Chocolate Oil Cake (Sorry, I stink in posting links!!!).

I loved the cake!!! It's so gooey and chocolatey - kind of like a brownie actually. The best part: no need to pull out the electric mixer! Just used my whisk. My friend came over just when it had finished cooling, got excited when he saw that there was cake, took out the milk (yes, he is that comfortable in my home) and took a slice. He was not thrilled. I, of course, was insulted. Turns out he prefers dense cakes and hard cookies. Get out of my kitchen! Haha.

So this new recipe made me happy.....

Onto the next experiments!

Delicious!!

2008-04-04T11:11:00.003-04:00

So last evening, it was a good ol'Bookspan get together ;)
Roe, myself and Kathy (the bride to be!!) met up at our little nook, Cabana!

I'm just going to go right into in - Tropicana Salad!!!
Fresh green salad topped (and I mean TOPPED) with FRESH mango, pineapple, canetelope, strawberries, oranges, honeydew (am I missing anything??) topped with grilled chicken marinated in a smokey yet citrus sweet glaze.

Simply put - wonderful.

I'm keeping this simple because the dish speaks for itself. And I know Roe will share her thoughts! ;)

I HATE MY OVEN!!!

2008-03-04T09:54:00.006-05:00

ARRRRGGGGHHHHHHH!!!!

I hate my oven. Absolutely hate it!
So I go ahead this past weekend to try a new - old recipe from the vintage cookbook and my oven stinks!

The oven is supposed to set to 350 and bake for about 40 minutes - it was still mush! I looked at our oven thermometer and it read 300!!!

And we just got it fixed about three months ago. Grrrrrr.
I was not happy.

Anyway, here's the recipe - doesn't state where it's from just that it's from 1940
1 c. flour
1 tsp. baking poweder
1/4 c. melted unsalted butter
1 c. sugar
3 eggs
1 tsp. vanilla
4 tbsp. water

Preheat oven to 350
Beat eggs until they are pale yellow and slightly thickened.
Add the sugar and mix well.
Mix the flour and the baking powder in a separate bowl and slowly fold into mixture.
Add the butter and vanilla and water.

Bake for 40 minutes.

Now here's my question: Did everyone have electric mixers then? Because certain recipes that my grandmother had do not work if I use a mixer - we had to alter it in order to do this. In order to follow her recipe directly, we have to use a hand wisk or a wooden spoon.

Maybe - in addition to the oven not working properly - that I ruined the consistency by using an electric mixer? Hmmm....something to ponder.

New Cook Book!

2008-02-29T11:55:00.002-05:00

Hey everybody.
Got a new cookbook - it's actually vintage!
Found it at Argosy Books which has some great great finds.
I will be baking this weekend and let everyone in on whatever good ol' classic recipe I decide on. They're all from 1930s-1950s!!!

AUGH

2008-02-03T18:02:00.000-05:00

First the Jester Hat, now the Cabled Scarf. It was a busy weekend at the frog pond.

I noticed that my cabled scarf had two large holes - apparently, some stitches had added themselves along the way; and when I tried to just decrease the stitches and get things back to the status quo, it created some openings where they shouldn't be. So I tried to rip back just a couple of rows, to just a row or two beneath where the abomination showed itself.

Things were going well... until I dropped three stitches. They slowly began to ravel downward, and since this scarf is chock full o'cabley goodness, I didn't know where to begin to pick them back up. Sighing, I just ripped the whole bugger down and cast on again. I've already got the beginning ribbing done, and worked through almost half of the first pattern repeat. Maybe I'll have this scarf ready for next winter?

ChoreWars

2008-01-31T15:59:00.000-05:00

So right after I finish whining about how much I hate housework, I come across the link to ChoreWars. I love this. I need to do this. It's housecleaning role-playing. How freaking cool is this???

Roe, my Chore Wars character

Feel like joining our little cleaning and raiding party? Come on by: http://www.chorewars.com/invite.php?id=a6b2a6e5536f

Just a KAL update... and what I hate to clean...

2008-01-31T11:36:00.001-05:00

I'm knitting along, got another full pattern repeat on the cabled scarf done last night. And I am almost ready to divide the Jester Hat into the halves needed to make the little Jester points; got some actual train knitting done today. No pictures, sadly, because my remote blogging capability on my cell phone is off - apparently, it's sending my pictures to someone else's blog. WTF? Freaking Verizon.

So I answered one of my thousand MySpace surveys yesterday and was asked what household chore I hate the most. While Stacey said cleaning the toilet - and yes, that is a godawful task - I have to tell you, I hate sweeping/mopping. GOD, do I hate it. I guess it's because I've got so much clutter between the four of us that I have to move so much crap out of the way in order to effectively do so - and since we also have two cats, the fur and the dust just destroys my allergies.

Having said that, I really need to dust, sweep and mop. It looks like a furry monster is living under my bed. Sigh...

I AM Knitting!

2008-01-30T11:26:00.001-05:00

I finished another chart repeat (16 rows) on the Cabled Scarf from Vogue Knitting last night. It's shaping up nicely, and even though I am taking a lot of time to get through it, it's a pretty intricate pattern so I'd rather not rush through it.

Having said that, I need train knitting. BIG time. So I cast on for a Jester Hat from Yarn Girls' Guide to Kid Knits. Will it be for Baby Boyd? Will it go into the knitting pile for Baby Benevides? I haven't the foggiest, to be honest; I do know that it's darn cute, it knits up fairly easily, and it's portable for train knitting. So there we have it.

I finished a Christening blanket for Ella, who's the daughter of Mike's best friend (and Will's godfather). I blogged about that over at RoeSpot, so you can go here to read about it if you haven't already. It's a cautionary tale about buying consistent dye lots and being wary of stash diving for large projects.

The TV...

2008-01-23T15:16:00.000-05:00

So the new TV is coming on Friday, the living room is in shambles, I have no idea where to put things... arrgh...

We have a new TV stand, which needs to be assembled, but of course Adam doesn't want the TV disabled for too long, so that's making everything a bit of a challenge. We have to still take down the old unit. Ugh... This all has to happen in the next two evenings too.

KAL... Coming Along...

2008-01-22T21:19:00.000-05:00

I was able to get a bit more done on the cabled scarf KAL I'm part of; I took care of a few rows this weekend and worked a bit more tonight. I love, love, LOVE this Donata yarn. It knits up like a dream and I just know it's going to be sooo deliciously soft to wear, I'll almost look forward to the cold.

Merrily I KAL Along...

2008-01-17T21:16:00.000-05:00

I made some progress on the Ravelry KAL tonight. It doesn't look like much, but you can definitely see the beginning of the cable showing itself. I love it and I love working with the Donata yarn. It is so soft and easy to work with, and it really works well with the bamboo double-pointed needle (dpn) I'm using in lieu of a cable needle as well as the aluminum needle I'm working the scarf on. It's 70% alpaca, so it just feels so soft, I want to wrap myself up in it now.

Knitting Along...

2008-01-17T10:33:00.000-05:00

No update on the Cable Scarf KAL today; I'm finishing up Will's Sweeney Todd gauntlets. Pictures coming soon...

And Now, A Podcast

2008-01-15T15:47:00.000-05:00

I just wanted to give a heads-up to a very cool video podcast I've stumbled on. Threadbanger is a 'network' for folks who want to make their own clothes/accessories. The podcasts are in these easily digestible 5-7 minute episodes and are rocking. You can catch them on YouTube or on their website, and they accept viewer submissions. Very indie and post-punk influenced. Enjoy!

Knit-A-Long!

2008-01-15T09:32:00.000-05:00

Hullo!

So I've blogged over on RoeSpot about the wonder that is Ravelry. For those of you uninitiated or who haven't heard me blathering, suffice to say it's kind of like a knitter/crocheter's MySpace minus the drama.

I've also found myself a cozy home on the YarnThing group of Ravelry. YarnThing is one of the knitting podcasts I recently started listening to and love. Marly, the host, is hilarious - I love when you hear her kids yelling, "Mommy!" in the background; I love that like me, she's absolutely okay with laughing at herself and inviting others in on the joke, and I really appreciate that she has no problem saying, "I love this pattern, but I'm not knitting it in cashmere. Do you know how expensive that is?"

Marly recently suggested that the Ravelry group start a Knit-A-Long (KAL) on this beautiful cabled scarf in the latest issue of Vogue Knitting, and having only participated in one KAL up 'til now, I jumped on the bandwagon. So over the next month or so, I'll blog here about the process of knitting the scarf, show some pictures as it's constructed, and blather on incessantly. First entry coming soon. Enjoy!

Entertainment...

2008-01-10T22:12:00.000-05:00

So, our TV is ready to die. It makes this horrible booming sound whenever you turn it on. We're ready to buy a new one, we've chosen the model and store. The big issue is the removal of the old entertainment center, and the need to purchase a new one. Plus, if we're downsizing the furniture, where does all the stuff being stored in it go?

So, what I need from you is thoughts.

Where to buy an entertainment center?
What are good types to get...
Where can I put all of my stuff barring throwing it out? (DVD's, action figures, collectibles, game systems, dvd players, arrrgh)

Holiday Cookies!

2008-01-03T09:38:00.000-05:00

Hello everyone! This is my first post since joining the Goddesses ;)
I've followed it from nearly the beginning ever since Roe told me about it and love the recipes, tips and fantastic finds that have been posted here.

I love to bake especially during the Holidays. I usually make sugar cookies, gingerbread men, and some new fancy cookie I've never made before. I have this old-timey cookie cook book that has about 20 cookie recipes including the gingerbread men and sugar cookies. I've probably tried about 6 of them - almost done!

Anyway, here's the sugar cookie recipe plus a photo of one of the trays I made. Some differences from past years:
1. I don't decorate. Love to bake - love the whole process but my attention span and patience does wear out so decorating with icing has never really happened with me. I actually took the time to do it this year and had so much fun! I think it came out pretty darn good - even though it looks like a 12 year old did them! Hahaha.
2. I didn't use the fancy-schmancy gingerbread recipe from my "Classic Holiday Cookies" book that I have used in the past - which I now realized I should've. Oh well, next year.

Here's the recipe for the sugar cookies:
1 c. butter or margarine softened
3/4 c. sugar
1 egg
2 c. all-purpose flour
1 tsp baking powder
1/4 tsp. salt
1/4 cinnamon
1 tsp. vanilla extract

Step 1: mix the butter and sugar until creamy. Add the egg and beat until fluffy.
Step 2: stir the dry ingrediants together and add slowly to the batter.
Step 3: Form the dough into 2 flat round discs in plastic wrap and store in the fridge until firm (2 hrs minimum or overnight)
Step 4: Preheat oven to 350 F
Step 5: Roll out discs to 1/4 inch thickness on lightly floured surface and use any cutout you like.
Step 6: bake for 7-10 minutes or until lightly golden on ungreased cookie sheets.

Pros: Easy
LOVE the cinnamon - adds a bit more flavor and "specialness" to the cookie

Cons: Dough was super sticky! It never really firmed and I had to use a lot of flour to prevent sticking on my rolling pin and board.

Over all, it caused more of a headache than necessary. I'll go to the fancy cookbook next time ;)

The other cookies in the photo are gingerbread men and chocolate dipped orange log cookies.

A Knitting Meme

2007-12-28T21:10:00.001-05:00

Seasons Greetings, all. Here's a knitting meme from the resident knitting goddess, taken straight from Ravelry...

What is your all time favourite yarn to knit with?
Ooh... I'm excited to work with Vickie Howell's Love yarn, which is bamboo, because it feels luscious. But since I haven't worked with that yet, I'll go with Baby Ull, which is superwash and baby weight and knits nicely.

Your favourite needles?
I'm devoted to my bamboo needles from Clover Takumi.

The worst thing you've ever knit?
Ugh, where do I begin? I tried to make the Skully Sweater from Stitch & Bitch using the completely wrong yarn and when I forced the gauge, the sucker could stand up on its own... I ripped it out and have since made several lovely projects with it!

Your most favourite knit pattern? (maybe you don't like wearing it...but it was the most fun to knit)
I LOVE the Umbilical Cord Hat from Stitch & Bitch. It knits up so quickly and is so darn cute.

Most valuable knitting technique?
Circular knitting. Viva!

Best knit book or magazine?
For book, I'll continue to be a Debbie Stoller evangelist and extoll the virtues of Stitch & Bitch, which really helped me finesse a lot of techniques and had some fun patterns. Magazine, I've got to say I miss Family Circle's Easy Knit & Crochet, but I do enjoy the patterns in Interweave Knits - I just have to get up to that level.

Your favourite knit-a-long?
I've only taken part in one, and that was the Mary Reade KAL . She was a student from Virginia Tech who had knitted a scarf for her grandmother last Christmas; someone took that idea and ran with it, and created a knit-a-long where we knitted and gave scarves in Mary's name. I got about three done, but I look forward to another KAL once I finish my current knitting obligations!

Your favourite knitblogs?
Holy cow, I have a bunch. I hit Vickie Howell's blog at least once a day; check in on Cast On, mostly to see if podcasts have been uploaded; Freaky Knitters Unite is another one; Go Knit in Your Hat; and I hit the blogs for podcasts that I listen to, like Lime & Violet, Stash & Burn, Yarn Thing, and Craft Borg. Um... I'm probably leaving more out.

Your favourite knitwear designer?
I'm all over the place, but I like Melanie Falick and Debbie Bliss, and Vickie Howell has some fun stuff on her blog. I'm still learning about designers versus what I like.

The knit item you wear the most?
Um... I wear store-bought sweaters...

What Shall We Do in the New Year?

2007-12-27T13:39:00.000-05:00

We need to either let this poor blog die a noble death or rock it out. What shall it be? Shall I move talk of knitting and crafting from RoeSpot to this blog? Anyone? Bueller?

Did anyone accomplish any sort of holiday cooking or baking this year? I was SO low on Christmas spirit that I'm ashamed to say I did very, very little. I pulled the butternut squash sauce over tortellini together for Linda & Ian's lovely Holiday Gathering, and I threw together the spinach dip from Kraft Food & Family for my aunt & uncle's house on Christmas Day. But this year, there were no cookies to be had.

And my knitting was fraught with aggravation. I'm seriously considering putting a calendar together for 2008 that will help me plan out knitting/handcrafting seasons, various special events that I want to knit or shop for (i.e., baby showers, birthday parties, holiday parties). Maybe that will help me find the spirit that just wasn't there this year.

What shall we make of this poor little neglected blog, folks?

Great Kitchen Invention

2007-12-03T19:36:00.001-05:00

This is probably old news, but I'd seen recently in a magazine, then on Rachel Ray props about a stainless steel bar you rub your hands on to get rid of the smell of fresh garlic, fish, onion and by God, I bought a bar in Crate N Barrel for $7 bucks or so, skeptical, but it really instantaneously takes the smell off your hands. I'm sure it's some simple chemical explanation, but these things are great, if you cook, especially with garlic, get one of these babies!

The Last Knit

2007-11-09T12:59:00.001-05:00

Knitters, you can appreciate.

Introducing a new Domestic Goddess!

2007-10-30T11:01:00.001-04:00

We've been SO bad at this - but yes, we're back. Again. We've got a new blogger joining us - Piera, say hello!

Steak w/Cola Sauce

2007-09-13T16:25:00.000-04:00

Rachael Ray did it again with this recipe-I'd have never thought to use Coca-Cola in a sauce, but this sauce is rockin, Ian loves it! Cola taste is there but not overt. My only different spin on this recipe, is rather than grilling the garlic bread, I simply toast in the oven.

Sauce:
1 cup Coca Cola
1 cup ketchup
1/2 teaspoon ginger
zest and juice of one lemon
1/4 cup A1 Steak sauce

Mix all ingredients and cook in sauce pan at medium heat for about 20 minutes, til reduced to half the volume.

Preheat oven to 400. Press one or two cloves of garlic and cut up 8 pieces of italian bread, butter, add garlic. Bake for about 10 minutes or so.

Her recipe calls for rib eye steaks and cook in grill pan and then cut, but you can also use other cuts, cut up first into strips to make easier. Just don't use any round or chuck cuts, you want meat tender, not tough. Salt and pepper to your liking.

She also grills in pan w/steaks one red onion, but since I'm the only one in the house that likes onions, I skip this step. If you like em though, it's tasty.

Place the strips (and onion slices, if you make) on the garlic bread. Add sauce. I serve up as a quick side some portobello mushrooms that I cook up in a pan in a few minutes with butter.

Yummy! Or as Rachael would say, yummo!

I needs to craft...

2007-08-23T12:55:00.000-04:00

I've continued making small but true progress in the cleaning of my apartment. I took apart the living room and cleaned it, got rid of about 3 garbage bags worth of junk (and the kids didn't notice, whoo hoo!) and donated three shopping bags of books to Alex's preK (and more to come... and they didn't notice that either, double whoo-hoo!). Onward and upward.

So with Rag Shop going out of business, I bought a bunch of really cool fabric (I'll scan and upload soon, I'm blogging from Jersey at the moment) that I have no idea what to do with. But I'll find something (e.g., I'll beg Stacey to come over and do something with me). I did buy this excellent Hawaiian shirt-patterned fabric that I turned into a cafe curtain for the bathroom window. How exciting is that? Piss off, it's exciting for me.

Another thing I bought a ton of is sewing patterns. And you know what? I have no idea WTF to do. "Easy", my freaking foot. I need the Rosetta Stone to decipher these things; they may as well be written in Phoenecian. HELP!

I'm knitting like crazy, having discovered a LYS of my dreams in Jersey (see More Coffee Please for details). With payday coming tomorrow, and one more day left in Jersey for me, I think I may have to wander back in and see what else I can procure for the gargantuan knitting projects I've assigned myself.

My 3-year old nephew is an avid Wiggles fan, so I've decided I'm going to find really vibrant blue, yellow, red or purple yarn and knit him Wiggles scarves. Because of course, I need another knitting project...

I've got to split and get these kids to a park; my uncle is MIA and we're all going a tad batty indoors. More to come.

Summer Cleaning...

2007-08-08T16:24:00.001-04:00

My home is drowning in clutter again...

For Roe's Closet...

2007-05-23T17:23:00.000-04:00

So here's what I'm thinking for your closet...

Step 1, take everything out of there... all of it...

Step 2, put in a modular shelf that will fit the dimensions of your closet. Nothing you have to actually install, just an inexpensive unit that you can get at Home Depot, or Target. The key here is getting stuff on levels that you can access rather than have to take everything out of the closet to get to something at the bottom. This way, it's lifted, and organized. I put one of these in my storage space, and it made a huge difference.

Step 4, get some tubs or bins that you can organize stuff into. Cute little baskets, and boxes you can also find at target, or ikea, or the container store.

Step 5, start putting it back in there neat and tidy, and on the way trash anything you haven't seen in two years...

Passive Aggression, Spring-Cleaning Style

2007-05-19T09:37:00.000-04:00

It ain't Martha, but it works. I decided that instead of tackling my wee kitchen, to do something completely different and start on my linen closet - yes, I know you should never start with your closets because no one can see those. Call it passive-aggression, but it works for me. I always feel like I've accomplished something if I get a closet done.

This is, sadly, organized for this closet. It's piles and piles of sheets, not to mention some storage. And I threw some stuff out, which is always good since I have awful packrat tendencies. (I will too make a quilt out of Will's and Alex's old baby blankets!)

And then, there's the bottom of the closet. While it pains me to go there, I must... brace yourselves.

There's nowhere else to put the shopping cart, but that's apparently the least of my worries. I've got to get in there. I've got to get some of those plastic cubes or something, because this just looks like I don't know what. Yikes.

Progress...

2007-05-18T11:24:00.001-04:00

Okay, so the title of this post is a little misleading. I think it's more like Baby Steps...

I've started to work on my bedroom and do a little bit of Slash and Burn (not literally).

I took a ton of clothes out of my closet and off the shelves this week, some of it was trash, like ratty old tank tops, and shirts with holes in them. Some of it went into bags to be dropped off at the donation center.

I always think, I should itemize this stuff and get a receipt and write it off. Do any of you do that?

My closet is looking more spacious already.

It's 9:05. Do you know where your fabric is?

2007-05-15T21:06:00.000-04:00

No, I haven't brewed coffee or gotten dinner yet.

I can't get that awesome fabric from the other day's journey to Rag Shop out of my mind. Think I can get Mike and the kids in the car, have them drive me to College Point, and I'll take my chances on whether or not the cleaning crew is there and will let me in to cut my own fabric, leave some cash for it, and come home?

Me neither. Damn. I'm really jonesing to make some dishtowels now. I'm also jazzed to try my hand at these cute sugar cookie potholders from Uncommon Threads.

Okay, my stomach is growling, let me go forage.

I'm Hungry

2007-05-15T20:54:00.000-04:00

It's nearing grocery shopping time and the cupboard isn't bare, but there never seems to be any ingredients I need to make anything. I'm somehow always one or two key ingredients short. WTF?

I had everything to make black bean soup, for instance - except for the black beans. For a change, I had a nice, ripe banana for the banana muffins, but alas, no ricotta cheese (no buttermilk either, but I can use a substitute for that). It's 8:55 and I have yet to eat dinner. Should I just pry open a can of chickpeas, pour some tahini on it and call it a night?

Okay... the beginning stages...

2007-05-15T20:47:00.000-04:00

Skipping the work that needs to be done in my wee kitchen, I turned to something slightly easier. I put up new curtains in one of my living room windows. Yes, you read that right; I have two windows, but only enough pin hooks for one set of panels. I'll run to the store tomorrow and get another bag for the other window. But wow, what a difference - the light, sheer crocheted (not handmade by me) type of textile lets so much light in, it's unbelievable.

Does anyone else have a problem with your windowsills having the paint just crack and splinter like crazy? I attacked my sills with a scraper today, and got most of the living room ones right down to the metal. I just know that if the apartment gets painted, like I want, they'll just paint over that split, cracked paint and the problem will just resurface in no time. I want to paint it over with a coat of Rust-o-leum, and then let them come in and do their thing. Maybe it'll help. Anyone have any ideas?

The sofa seriously needs some protection from my children and my coffee. But it's a sectional - anyone handy with making slipcovers for a sectional that they want to share? I have a denim slipcover from my last sofa, which I have to dig out and see if I can make it work on at least half of the sectional. Perhaps with some ingenious pinning? Anyone?

I want a bright, clean (well... as clean as I can get) space for the summer in my living room. I've got to give the area rug a complete scrubbing, but the floors are in good shape. I think I'll shanghai Stacey into spending a day here with me and coming up with some toy storage solutions and stuff like that. Come on, Stacey. You know you want to. I own all six seasons of Sex & The City... I'll help you refinish your floors...

Remodelling...

2007-05-14T15:01:00.000-04:00

I hear ya Roe, I don't know how on earth we humans that dwell in NYC apartments are supposed to remodel in any sort of efficient way.

For instance the floor in my hallways is in desperate need of refinishing, but I can't have that done, because refinishing my floors would essentially necessitate me moving all of my crap out of the way. Well, with no garage, basement or yard, where exactly are we supposed to move everything to do such important and neglected tasks?

A how to guide would be helpful...

A Wee Rant...

2007-05-14T13:00:00.000-04:00

Okay - how many of you have bought a book on remaking your apartment (or your house, whatever), looked at it, and said, "HTF (how the... fill in the blank) does this apply to my freaking place?" I've had this one apartment book for almost a decade; every couple of years, I pull it off the shelf, dust it off, and try one more time, only to shut it in utter disgust because I think the pictures are lovely but cannot for the life of me figure out how to apply any of these things to my chaotic home. I have two kids, sure, but the big issue is that I LIVE in my apartment. It's not a museum piece. Is there a book, a magazine, a website, ANYTHING out there that describes how to make your home cooler, hipper, more organized, whatever - but for people who DON'T live in issues of Architectural Digest or House Beautiful? Or do I just need to figure this out and write the first darned book on it myself?

In Which Roe Wanders Craft Stores Aimlessly, Searching for Inspiration...

2007-05-14T12:45:00.000-04:00

I was at Rag Shop yesterday and saw the cutest fabric - and it was totally in line with what I want in the kitchen!! It was a canvas-type fabric, $7.99 a yard, and looked almost exactly like that Corelle "Rola" pattern on a turquoise background. I think I need to go back, buy a yard, and make some tea towels. Maybe get some cute grosgrain ribbon in brown or green to trim the bottoms. And threaten my husband's life if he ever uses them to clean up - I can't tell you how many cute tea towels are irrevocably ruined thanks to this... this is why my cute Target tea towels - the towels that are indeed, the inspiration for this whole remodeling initiative - are still in my linen closet, unused.

Here, just scanned the tea towel - how cute is this? The colors aren't too overpowering for a small kitchen, are they?

Yay for coffee!!!!

Creative Juice has a great idea, making clipboards for various projects, and I'm debating on putting one together for each room I want to work on. But then I'm afraid it'll just end up a mass of paper and scraps of fabric thrown on yet another pile that falls down whenever I reach for something. And since I'm desperate to get RID of things and DECREASE mess, I just don't want to face that. Ah hell, I'll save it to my ever-increasing Project Box on the site and hold onto it... just in case...

Operation: Kitchen Remodel, Planning Phase

2007-05-09T20:37:00.000-04:00

I've decided I need to make over my kitchen. Because it's small and I loathe it. I've got buggery peeling linoleum tile on the floor that I just want to attack with a claw hammer and the wall by my stove is just awful with cooked-in crap. I try to scrub it, and the paint comes off (thanks, Home Depot).

It's a very happy yellow with country blue doors. And no storage. I don't have any counter space, which is death to someone who loves to cook and bake. I need a remodel.

Mike got me these awesome coffee towels - yes, I'm considering a remodel of my kitchen based on towels - haven't you seen that Lowe's commercial? - that are a turquoise and brown. I love that color pattern, it looks so good together! And then, I saw this new Corelle pattern - Rola - and it was decided.

I shall paint my kitchen the blue/turquoise, and the cabinet doors that brown/more like a latte. And I need this Corelle set. Let the games begin!

I think I'm going to put clear Contact paper on the walls to the left and in back of the stove, though. It's seriously nasty.

Photo-chronicling will follow...

2007-05-09T20:35:00.000-04:00

It's so wee... help!

2007-05-09T20:33:00.000-04:00

My wee kitchen... tragic, n'est pas?

2007-05-09T20:11:00.000-04:00

Where, oh where is the counter space?

2007-04-28T23:50:00.000-04:00

We're Back! Sorta...

2007-04-28T22:10:00.000-04:00

After a long hiatus and some customizing, we're back! Check in for more tasty recipes, adventures in crafting, and attemps to clean our homes... more to come!

A Cry for Help

2006-11-04T15:05:00.000-05:00

Gentle readers, welcome to my nightmare. I call it my living room.

These are only a few of the photos - but you get the idea. There is an insane amount of clutter and I think I'm finally throwing in the white flag. I can't keep on top of it anymore - and we're all responsible. There are piles of books, toys, and just general crap laying around the house and I've gotten to a point where I just want to cry rather than deal with it. So I'm turning to you - you see this madness. Any suggestions on getting it whittled down?

I am a reforming packrat, I am not above tossing things out - I just want to have some discrimination when I do it. I've got a lot of kids' toys, but I can't just throw them all out and start from scratch (and yes, I know Christmas is coming - trust me, that's filling me with more dread right now). Honest, good ideas will be appreciated. Storage solutions, decorating solutions, you name it - I'm listening. Help!

Jammin'

2006-10-26T10:01:00.000-04:00

So my newest 'thing' is wanting to make some jelly/jam. I know, why bother, when I've got a shelf full of Welch's and Polaner choices available to me? Because I'm hooked on the concept, after watching my man, Alton, and his Urban Preservation I: Jam Session episode of Good Eats. Maybe next paycheck, I'll visit the local hardware store and get the stuff.

So in the meantime, I've been trolling the FoodNetwork website for various jam recipes. If you're a jammer, enjoy. If you're not, just savour the ingredients...

Peach Jam (from Follow That Food)

- 8 to 10 pounds peaches
- 8 pounds sugar

Bring water to a boil. Put peaches in the boiling water for just 1 minute or under. Take them out with a slotted spoon and place them in cold water. Peel and slice peaches. Discard peach pits. Put peaches into a large (wide-open) heavy bottom pot and add the sugar. Bring to a boil. Continue to boil mixture and stir frequently. Mixture will thicken in approximately 45 minutes to an hour. As mixture thicken, you must stir more frequently to ensure that it does not stick to the bottom of the pot. To test whether the jam is ready, place a cold metal spoon in the mixture and tilt. The jam should form a single stream.

Note: The faster you cook the jam the brighter the color will be.

Spiced Blueberry Jammin' (from Good Eats)

Preserving Hardware:

- Large stockpot or canning kettle Jar rack or cake cooling rack (for holding filled jars off the floor of the pot

- 6 (8-ounce) Mason style preserving jars with lids and bands

- Wide mouth canning funnel (technically optional, practically indispensable)

- Canning tongs (specially made for snatching jars in and out of very hot situations

- Large (8-ounce) ladle Paper towels or dishtowels

- Magnetized "lid-wand" or magnet tool from hardware store (optional, but how else you gonna get hold of those darned lids)

Jam Hardware:

- Medium-large saucepan

- Wooden spoon

- Hand masher

- Nutmeg grater (optional)

Jam Software:

- 2 (12-ounce) bags frozen blueberries

- One (1 3/4-ounce) packet dry pectin

- 1/4 teaspoon star anise, ground fine

- 10 to 20 grinds fresh nutmeg (or 1/4 teaspoon pre-ground)

- 2 tablespoons lemon juice

- 5 tablespoons (2 1/2 ounces) cider vinegar

- 3 cups sugar

- 1/2 cup water

For the jam: Place blueberries in saucepan over medium-low heat. Sprinkle with pectin followed by the anise, nutmeg, lemon juice and vinegar. Once liquid starts to gather in bottom of pan, increase the heat to high and bring to a boil. Lower heat slightly and boil gently for five minutes occasionally mashing mixture. Mash in sugar, add the water and return to a boil for 1 minute. You just made jam. Cool, jar, refrigerate and enjoy within 2 weeks. Or, move to the preserving phase.

Preserving the jam: Thoroughly wash all hardware in hot soapy water. Then pile everything (excluding the jar lids) into the pot. Cover with hot water by at least 1-inch and bring to a boil and maintain for 10 full minutes to sterilize. Turn off the heat, wait 5 minutes then add the lids (waiting will insure that the sealing compound does not melt). Leave all hardware in the pot until you're ready to can.

Remove the ladle, tongs, funnel and other tools from the pot, (careful please, it's hot in there) to a clean towel or paper towels. Using the jar tongs, remove and drain the jars, placing them on the towel/paper towel surface. (Avoid rock or metal surfaces which could result in thermal shock and breakage.)

Place the funnel in the first jar (pick it up by the ring, avoiding the sterile interior.) Use the ladle to fill each jar just to the bottom of the funnel, about 1/3-inch from the bottom of the jar threads. This "headspace" is necessary for the jars to seal during processing.

Wipe the jar rims with a moist paper towel, checking for any cracks or irregularities as you go. Use the magnetized device of your choice to position lids on each jar. Screw the rings on finger tight. (Remember, the rings don't seal the jars they only hold the lids in place. Heat will drive out the headspace air, which when cooled will create a vacuum, thus sealing the jars.)

Return the jars to the pot being certain that they don't touch the bottom of the pot or each other. (If you don't have a jar rack, try a round cake rack, or metal mesh basket. Even a folded kitchen towel on the pot bottom will do in a pinch.) Add additional water if necessary to cover the jars by at least an inch, and bring to a hard boil over high heat according to the table below. (Be sure not to start your timer until a true boil is reached. The headroom air may bubble out of the jars before a boil is reached. Don't be fooled.)

Processing times: Within 1,000 feet of sea level: 5 minutes 1,000 -- 3,000 feet above sea level: 10 minutes 3,001- 6,000 feet above sea level: 15 minutes 6,000 -- 8,000 feet above sea level: 20 minutes Above 8,000 feet: wait until you're back down at base camp.

Has anyone ever jammed before? I'd love to hear stories and ideas, please post 'em if you've got 'em.

I love Retro Clip Art

2006-10-03T16:53:00.000-04:00

It's just so much fun. I think I need to put more of it in my posts to spice them up.

So I've been going on about the bathroom process, which I've left for a week or so to see how the contact paper will fare on my hamper. So far, so good - I think I'll do another strip tonight and see how that goes. Loving the slow but sure process.

Next, that awful sink. What mental patient (apologies if any mental patients are reading this) paints a bathroom GOLD AND BLACK? Yes, you read that right - and that's what color was under the multiple layers of paint and primer I've scraped off my bathroom door and hamper. What in the world is THAT? I've already ranted about the awful black faux marble sink with threads of gold - don't make me go back there. Maybe I'll get to Rag Shop this weekend or next and pick out some fabric for that skirt. I need to drag Stacey with me, so I may have to wait until her after her folks' visit. Or maybe I'll just go and take a chance on something myself.... which could be quite terrifying.

My plant is thriving! Cute little spider plant, so happy with its new lease on life after so many years languishing in the living room. I think I'll install a hook in the ceiling by my bedroom window and hang another plant there. Viva foliage!

It Takes a Flock to Make a Nest

2006-09-27T16:05:00.000-04:00

Which One Are You?

Seven Chicks Every Homegirl Needs (from Nesting: It's a Chick Thing)
The Jackie. This chick can tell you immediately whether toile is out and silk is in. She knows how to match colors you ddin't even know existed and her elegant flair for coordination would shame a Hollywood stylist. She can convince you to give your old heap of a sofa the old heave-ho without hurting your feelings, and she has the ability to help you accentuate the positives. When you need a remedial style course, she's your teacher.

The Green Gertie. She has ten green thumbs and toes to match. This organic chick can cleaer a rosebush of a thousand voracious aphids, save your dying oak tree, and get rid of those pesky rodents using only her trusty squirt bottle and a secret potion. She can tell you where to put it, how to grow it, and when to cut it back. Flowers seem to blossom bigger just because she smells them. When it's time to get down and dirty, call on Gertie. The Martha. With a little nip and tuck she can rework a plain curtain to that it's worthy of Versailles. With a slight furniture rearrangement she can create space you never knew you had. A little cluck-cluck over a recipe, and it's instantly gourment. She practices the domestic arts with the intensity and diligence worthy of an Olympic athlete. Don't even think about making a nest without her advice.

The Bargain Betty. She can smell a good deal a mile away and then squeeze an even deeper discount out of it. Her gracious demeanor belies a shrewd deal-maker and treasure-seeker with an eye for the fabulous amid the foul. With her touch a roadside reject can be refashioned into a gleaming showpiece. Whatever your heart desires - goose-down pillows, heirloom-quality antiques, wall-to-wall carpet - she can get it for you at the absolute best price. This gal should be a regular on Antiques Roadshow, but you're lucky she's not famous yet and is free to shop with you.

The Fix-It Fanny. This chick has a tool belt that takes do-it-herselfing to new heights of fashion. She might prefer Prada to Levi's, but she can hammer out a solution to your domestic problems without putting a nick in her French manicure. A real power chick with the tools to match, she can take on projects that would make Bob Vila call for reinforcements. From the gutters to the basement, this gal's got you covered.

The Neighborly Nellie. The original girl-next-door, she is the best thing about living in your neighborhood. Her door is always open to help you with those last-minute emergencies - an egg, a cup of sugar, a spot of milk, even a shoulder to cry on. She's like having your own marriage counselor and handyman in one. You can't get your fire alarm to stop blaring? Run to her house! If you don't have one of these chicks on your block, consider moving.

The Mother Hen. A veritable fount of wisdom, this chick was home improving when DIY was just a twinkle in Home Depot's eye. Always there to offer up loving, or pointed, advice when you need it, she knows it goes down easier with a spoonful of sugar. Whether she's soothing your ruffled feathers, swooping in to rescue a recipe gone bad, or doling out fix-it advice, she's the one you can call on any time for good, honest, down-home counsel.

Book Review: Nesting: It's a Chick Thing

2006-09-27T12:04:00.000-04:00

My next foray into the book world is Nesting: It's a Chick Thing by Ame Mahler Beanland & Emily Miles Terry. I love the subtitle: 100 Tales, 1,000 Tips, and Endless Inspiration for Women Who Seriously Play House & Garden (and Hold Pink Poker Nights). Who wouldn't fall for that title?

I'm still reading it, but I am LOVING it. There are so many fun ideas in here and I love that it's all about girlfriends helping out to create together. I may have to buy multiple copies of this book and pass them out to my fellow Domestic Goddesses this holiday season. Any book with a section entitled "Hand Me A Screwdriver (and Hold the Vodka) and tells you how to throw a garden party minus the garden must have a place on my bookshelf.

Bathroom Martha

2006-09-25T13:56:00.000-04:00

In my neverending attempt to transform my apartment into something I'd read about in Real Simple magazine, I grabbed a few books from the Library and set to work.

No Place Like Home: Staying In, Kicking Back, and Living It Up by Michelle Kehm is good stuff. It's called a "nonfiction addition to the ChickLit library" by Publishers Weekly and to me, that is a good thing. It goes down nice and smooth, and has some great ideas. For someone like me, who appears to be developing an allergy to supermarket cleaners, she's got some awesome recipes for cleaners that are gentle to the earth and hopefully won't give me awful hives. At last, I can use the baking soda in my fridge for something! Kehm gives all sorts of good and fun advice from decorating with fake fur (and new tips for first-time sewing afficionados) to growing an herb garden (I may well as for the Chia Herb Garden from Santa this year). Love it!

So far? I've managed to hang a spider plant in the bathroom - something I've thought about for ages but just didn't get around to doing. I can't believe how a silly little plant just lifted my spirits. It looked so sad, dying in my living room. Here in the bathroom, it looks like it may have a chance. Maybe the nice steam from the primordial soup-like showers I take will rejuvenate it?

Then I set to work on the hamper, which I decided to cover in a pretty bluish-gray contact paper (see the contact paper post a couple of posts ago). I did one side of the hamper, so I can see whether or not it sticks (again, thanks to the primordial soup-like showers). If, after a week, it's not falling off, I'll do the whole thing. Baby steps... baby steps.

I'm already thinking of how to skirt the awful black and gold marble-look vanity that I've loathed since day one - who does that to a bathroom sink? I know there will be some Velcro and fabric involved, but I want to make little gathers so that it looks like an actual skirt rather than some psychopath who duct-taped a yard of cloth to a sink. Anyone?

Lemony Shells with Edamame

2006-09-10T20:12:00.000-04:00

Mmm... tasty lemony goodness from March 2006's issue of Prevention magazine... and it's good for you, too!

See? A mere mortal made this!

Lemony Shells with Edamame
Prep Time 4 minutes
Cooking Time 11 minutes

8 oz med pasta shells (I've also used farfalle)
2 cups frozen, shelled edamame (soybeans), thawed
Zest and juice of one lemon
1 tbsp extra virgin olive oil
1 oz Pecorino Romano cheese, grated

In deep pot, bring 8 oz water to a boil. Cook pasta, stirring occasionally, 6 minutes. Add edamame and cook until beans are tender and pasta is al dente, another 3 minutes. Drain, reserving 2 tablespoons of pasta water.

Meanwhile, place lemon zest (scrape thin outer yellow layer) and juice into a large bowl. Add reserved pasta water, oil, and 3/4 of the cheese, and mix well. Add edamame and shells to lemon mixture and toss to coat. Serve in bowls, sprinkled with remaining cheese. If desired, add side salad or steamed spinach.

Makes 4 servings

Per Serving (Weight Watchers, give it 7 points): 372 calories, 18g protein, 53g carbs, 9.3g fat, 2g sat fat, 7 mg chol, 5g fiber, 119mg sodium

The Wonder of Contact Paper

2006-08-31T10:48:00.000-04:00

So Mike bought a roll of contact paper a couple of months ago to line some of our kitchen shelves with and give me something a little more pleasing to look at when I open the cabinet up. We have a healthy amount left, and I've been eyeing up the wall spaces behind my sink and stove. I think I may have to investigate further.

The paper is greyish-blue and looks pebbled, if that makes sense. My kitchen is currently yellow with french blue doors on the cabinets. Will I mbe making my kitchen look even more like a hot mess? Could be. But since I'm dying for a change, perhaps now is the time to find out.

Bathroom - that door. It's peeled (courtesy of me and my middle of the night projects) and chipped and my darling husband keeps blathering about how he'll get the super in to do it. So I chip away at it a little more every time I'm in there - OCD, much? If there's one thing I've learned, it's that if I don't just do it, it'll look like a Salvation Army.

I think the next series of Girls' Night Outs should involve us gathering at one home at a time and working on renovations. Anyone with me?

Carrot Cake Bars a Success!

2006-08-30T14:26:00.000-04:00

I finally made some carrot cake bars from a Cooking Light recipe that I've been meaning to get to for a couple of years now (I have a lot of recipes.) The recipe is very easy to make and they come out very tasty. No cream cheese frosting, but if you really can't enjoy the full carrot cake experience without it, take some cream cheese, butter and vanilla extract, mix it with some powdered sugar, and mix until it's nice and blendy. Refrigerate it for about 10 minutes until it's at a nice spreading consistency and then knock yourself out.

Here's the carrot cake recipe (makes about 12 servings):

Ingredients:
* 2/3 cup packed brown sugar
* 2 tablespoons stick margarine or butter, softened
* 3/4 cup low-fat buttermilk
* 1 teaspoon vanilla extract
* 2 large egg whites
* 3/4 cup whole-wheat flour
* 1 1/2 cups regular oats
* 2 teaspoons baking powder
* 1 teaspoon ground cinnamon
* 1/4 teaspoon baking soda
* 1/4 teaspoon salt
* 1 cup shredded carrot
* 1/2 cup raisins
* Cooking spray

Preheat oven to 350°.
Beat sugar and margarine at medium speed of a mixer (note: I used a hand mixer; you don't need to chuck the recipe if you don't have a KitchenAid) until well-blended (about 5 minutes). Add buttermilk, vanilla, and egg whites; beat well. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 5 ingredients (flour through salt); gradually add to sugar mixture, beating just until blended. Stir in carrot and raisins.

Pour batter into an 11 x 7-inch baking dish coated with cooking spray. Bake at 350° for 33 minutes or until a wooden pick inserted in center comes out almost clean. Cool in pan on a wire rack. Cut into 12 equal squares and enjoy!

Weight Watcher fans, this should be about 2-3 points per bar. Enjoy.

NUTRITION PER SERVINGCALORIES 121(17% from fat); FAT 2.3g (sat 0.5g,mono 0.8g,poly 0.7g); PROTEIN 3.1g; CHOLESTEROL 0.0mg; CALCIUM 68mg; SODIUM 138mg; FIBER 2g; IRON 1mg; CARBOHYDRATE 23.3g

TV Parties

2006-08-30T09:11:00.000-04:00

I swear, if Lost didn't premiere on a Wednesday and two days before Battlestar Galactica, I'd have a Lost season premiere party. Can you imagine how much fun that would be? You could go crazy on the luau gear. I still think I may order this just to have:

What home doesn't need their own tiki totem pole?

I could serve coconuts and coconut-dusted goodness, pineapple, and heck - since Dharma drops food on the island all the time, I could even serve No Frills foods.

Oh man... why does Lost have to be on a school night?

Geek Party!

2006-08-24T13:29:00.000-04:00

Okay, so I've committed to throwing a party for the season premiere of Battlestar Galactica this year. What should I do to prepare for this momentous occasion? If it were a Lost party, I'd totally do the luau type thing, have tiki torches, and the occasional black mist monster come out and scare people.

Season premiere is October 6th. I need ideas, people. Decor, food - c'mon.

Walls...

2006-08-22T15:01:00.000-04:00

So, I have some issues with my hallway walls... they were the first we painted when we moved in, and we went with sort of an off-white. They're starting to get a little dingy, and I wipe down the high traffic areas on the corners and stuff, but need some tips on scuff marks, and so forth.

Maybe it's just time for a new coat of paint.

Pimp My Cubicle!

2006-08-22T14:54:00.000-04:00

I'm thinking I need this.

Waffles!

2006-08-21T12:24:00.000-04:00

So I love waffles. And while I do have a freezer full of Vans and Eggos, I love fresh waffles. There is nothing like biting into a fresh waffle, with buttery, syrupy goodness. So I decided to listen to the newest commandment from Alton and make my own freezer waffles.

I don't have flour in the house currently (hey, cut me some slack - I was doing a lot of cooking and baking and ran out) so I went with a mix. Don't judge me, I still cooked! I had Jiffy baking mix in the cupboard from my Chicken & Biscuits recipe and whipped up a waffle batter, then busted out my waffle iron. Yes, I do actually have one. Got it for my bridal shower eight years ago and can probably count on one hand the number of times I've used it - until now, because waffles really aren't that difficult to make. I was just uneducated before.

A quick scoop in the center of each waffle area and I was rocking. (Don't forget to spray the waffle iron - I did the first time around, and had to clean the darned things with a toothbrush before I could try again.) Those buttery, syrupy beauties melted in my mouth. Mmm...

I let the rest of the batch, about 8, cool off and zipped them into a freezer bag, stashing them in the freezer. This morning, I decided to treat myself to their syrupy goodness once more, and popped 'em in the toaster.

They warmed up a little stiff for me, but I seem to have horrible luck with toasters. I may try to warm them in the oven next time - I'll keep you posted. But they were still awesome.

The Great Toss-Out

2006-08-14T11:23:00.000-04:00

So yesterday I decided that I have been saving stuff that I am most likely never watching or listening to again because of the warm fuzzy feelings I had when I watched/listened to them. My living room cannot afford the real estate taken up by these fuzzy memory avatars, so I started what I affectionately call "The Great Toss-Out".

I fought every packrat tendency I had and parted with over a hundred cassettes (high school mix tapes - ah, the days where I'd put Kiss and Blancmange on the same cassette... nothing like hearing Heaven's On Fire and Lose Your Love one after the other) and VHS tapes.

No, I did NOT toss any of my Duran Duran recorded interviews. I have some sense of decorum.

Out went the video compilations recorded from Friday Night Videos 20 years ago. Out went videotapes worn so thin that it would be a hazard to even play them these days. And when it was over, I felt pretty good. I have an extra cabinet now, so I'll stash some books in there until the next great purge. I still have some cassettes left, but I want to try to listen to those to see how the sound quality is and decide whether or not to keep them.

Slowly - but surely - I'm finally kicking into gear with getting my apartment to look like I want it to look, and not like a Salvation Army firesale.

Living Room

2006-07-25T16:57:00.000-04:00

So much for my massive book organizing project. I had them all over the living room floor, but since we finally broke the futon for good this week in the blackout, the books had to quickly go back on the shelves. It looks a little neater, but I didn't get anywhere near the reorganization that I wanted to do.

Anyway, the reason for the quick cleanup is that we had to purchase a new sofa. It's supposed to arrive on Friday which means there needs to be space to put it. I'm freaking.

Alton, Alton, He's Our Man...

2006-07-19T10:21:00.000-04:00

July 29 on Food Network - Alton's new show, Feasting on Asphalt. I will be in Florida, but my DVR will be set. What new treasures will he unearth? One can only imagine...

A peek at Food Network's Feasting on Asphalt section:
What is Feasting on Asphalt?
Alton Brown’s cross-country search for the nation’s best road food.

Where is Alton Brown going?
Georgia, Missouri, Kansas, Oklahoma, Texas, New Mexico, Utah, Nevada, California and more.

How is he going to get there?
On a motorcycle. "Why a motorcycle? As far as I’m concerned, there’s no better way to experience the road than from the back of a bike. Being exposed to the elements presents thrills and challenges alike, most of which can’t be captured in a ‘cage’ (that’s what motorcycle people call cars)," says Alton.

What will Alton eat?
Every kind of road food available--from foraging in the forest (grubs are great protein) to camp cooking (think Lewis and Clark) to diners, truck stops and even the corporate fast food chains. Alton also intends to eat (and cook) in nifty regional joints, churches, community centers, VFW halls, RV parks and the homes of folks nice enough to offer a weary traveler a meal.

But will there be recipes? Our perhaps, down the road, a tour guide? (Fodor's, are you listening?)

I just watched the Good Eats episodes on won ton skins (Wanton Ways) and Waffles (The Waffle Truth). I may never purchase prepared food again. I'll letcha know how the potstickers and the waffles come out.

Actually, Chris made a good suggestion - now I'm considering having a Battlestar Galactica season premiere party (Friday, October 6 - mark your calendars, kiddies) to display my culinary prowess. Any takers?

Paperbacks...

2006-07-18T10:12:00.000-04:00

So, I discovered something. These photo boxes that I usually use for videotapes are also the perfect size for storing paperback books. They are just the right height for a standard one. I think they're going to reduce the clutter on my shelves, and plus they fix the issue of having deep shelves and short books. They're super cheap at Michael's craft store. Sometimes they even go on sale 2 for $5.

Storage...

2006-07-12T13:39:00.000-04:00

So, like Roe, I'm also trying to figure out what to do with all of our Books. It's getting rediculous. I've finally decided to pack a lot of them away into storage. Got a couple new Rubbermaid Tubs, they are on sale at Target for $5, and I started packing away yesterday. Well, no wonder the shelves are packed to the brim, I mean do I really need the 1988 World Almanac out for our use right now? The answer... NO. Nor do I need a European travel guide from 1994. Anyway, they're all going to storage, I can't bring myself to throw anything away, other than some periodicals and stuff like GRE test prep books.

Now, the real quesition. How exactly am I going to store a couple 4 foot tall karate trophys?

Need Aha! Moments

2006-07-06T15:42:00.000-04:00

I want to spruce up the apartment. I'm tired of feeling like I live in a Salvation Army. I am accepting ideas from any and all.

Big issues:

Lots of toy pieces all around - I've tried storing them together, but they end up all over the place.

Books. Lots of 'em. I give away some, but I have tons - throwing out not an option. Attractive and interesting storage ideas, anyone?

Colors. Ideas. Living room walls in particular. I like an amber look with crimson, very exotic, but don't know how to translate to the walls.

Chicken, Biscuits & Gravy Casserole

2006-07-06T15:38:00.000-04:00

Rachael Ray strikes again... not so much a fan of hers as I am of her recipes and her magazine, which has some tasty recipes. This latest one, from her April/May '06 issue, for Chicken, Biscuits & Gravy Casserole was a hit with everyone - including Will, who is a picky kid. He even ate the onions - not that we told him what they were, hoping that they were cleverly hidden amongst the chicken.

Enjoy.

Chicken, Biscuits ’n’ Gravy Casserole

From Every Day with Rachael Ray
April-May 2006

4 Servings
Prep Time: 20 min; Cook Time: 25 min
Thanks to a rotisserie chicken, this casserole can be made in a flash.

One medium to large rotisserie chicken

7 tablespoons unsalted butter, plus more for greasing the dish

8 ounces white mushrooms, thinly sliced

1 medium onion, finely chopped

2 celery ribs, finely chopped

2 tablespoons all-purpose flour

1 cup chicken broth

1 cup milk

1 teaspoon fresh lemon juice

Salt and freshly ground pepper

3 garlic cloves, finely chopped

2 cups baking mix, such as Bisquick

1/2 cup shredded cheddar cheese

1. Preheat the oven to 425°. Butter a large casserole dish. Pull the meat off the chicken, shredding it with your fingers or a fork into the baking dish.

2. In a large skillet, melt 3 tablespoons of the butter over high heat. Add the mushrooms, onion and celery and cook, stirring occasionally, until the mushrooms are browned, about 6 minutes. Lower the heat to medium, sprinkle the flour into the skillet and cook, stirring, for 1 minute. Stir in the chicken broth, bring to a simmer and cook, stirring, until thickened, about 2 minutes. Stir in 1/3 cup of the milk and simmer for 1 minute more. Remove the skillet from the heat, add the lemon juice, and add salt and pepper to taste. Pour the gravy over the chicken in the baking dish.

3. Melt the remaining 4 tablespoons of butter with the garlic.

4. Stir together the baking mix, the remaining 2/3 cup of milk and the cheese. Drop tablespoonfuls of the biscuit mixture on top of the casserole and brush with half of the garlic butter. Bake until the biscuits are golden brown, about 25 minutes, brushing them once or twice with the remaining garlic butter.

Mac and Cheese

2006-06-23T11:28:00.000-04:00

So Mac and Cheese has been coming up on Stacey's blog as of late. Let me preface by saying we are BIG mac and cheese fans at Domestic Goddesses. At least, I know Stacey and I are...

Anyway - mac and cheese. Who doesn't love this, quite possibly the ultimate in comfort food? But do we resort to the nuclear-colored love that Kraft provides? Well... to be honest, yes, I do enjoy the nuclear orange fuzziness that coats my belly that can only be found in a box of Kraft (the Kraft Blues Clues mac and cheese is really good... and the paw prints are blue...), but I digress. So to celebrate the opening of Sarita's Macaroni & Cheese in NYC, I bring to you, the mac and cheese recipe given to me by my own mom, given to her by my Nana. This recipe has brought joy to the faculty and staff at P.S. 139 and my own family. Enjoy, be creative, and customize where you will - and let me know what you do and how it comes out:

Roe's Nana's Baked Macaroni and Cheese

Boil up a 16 oz box of elbow-shaped pasta. I use Barilla, but I've used Rienzi and Ronzoni - basically, if you like the pasta, use it.

Shred a block of cheddar cheese (sharpness is to your taste. I happen to like sharp.) and a block of Monterey Jack cheese (an addition of mine, not part of the original recipe), set aside.

In a small saucepan, combine 2 cups milk and a stick of butter. Let the butter melt, keep the heat low enough to heat and melt but not boil - you don't want scalded milk here, you want to create a nice roux. Slightly thicken about 1/2 cup -1 cup of milk with flour - you don't want to create spackle here, you want to thicken up the milk a little bit so your mac and cheese won't be runny. Add to the roux along with a small handful of the cheese you just shredded. DO NOT use a lot of the cheese - you need it for the main course, this is just a flavoring agent.

Boil the pasta 'til it's al dente (a little firm - you're going to cook it after this, so you don't want it mushy when it comes out of the oven). Drain. Get a casserole dish and spray or butter lightly so your pasta won't stick. Spread some pasta over the bottom of the dish, then layer with the roux sauce you've just created, and enough cheese to cover the first layer. Repeat twice more or to the size of your casserole dish. Pasta, sauce, cheese.

Take some bread crumbs - again, flavoring is your call - I've used plain, but I find using the seasoned one gives it a little extra taste. I've also combined plain with parmesan cheese to give it a different taste - and sprinkle over top of pasta so it will crust up nicely. If you'd like, sprinkle any cheese you may have left over the top of the bread crumbs. Bake in an oven preheated to 350 deg. for about 30 minutes or until done. Let it cool for about 10 minutes, then dig in and enjoy!

My husband loves ham (ugh... or SPAM...) and I will occasionally throw the ham in when I'm layering - so it would be pasta, ham, sauce and cheese... On these occasions, I make two trays - one for Mike, the other for me, Will and Alex. Feel free to experiment and enjoy.

Viva Mac and Cheese!

Some Mac and Cheese-related links:
Alton Brown's Baked Macaroni and Cheese (it's a Roe post, you didn't expect an Alton reference.?)
Emeril's Macaroni with Four Cheeses
Behind the Bash - Macaroni and Cheese in Parmesan Cups
Calorie Commando's Creamy Four Cheese Macaroni

Quiz: Which Macaroni and Cheese are You?

Household Items...

2006-06-15T10:45:00.000-04:00

So, I've seen this in Real Simple, but let's do a posting about common household items that we've found an uncommon use for!

Here's mine:

Shoelaces
Yes, they are a fantastic way to keep your shoes on your feet. But did you know they also make great barette and hairclip holders? I've got one tied up near my "getting-ready" mirror, and I can just clip them all up on there for easy access. I suppose a ribbon might work also, but the shoelace has a nice fluffy traction to it that can't be beat. It's so much better than digging around at the bottom of some toiletry bag, or drawer because they're all in plain view.

Guacamole!

2006-06-14T16:37:00.000-04:00

I love saying that word. It's just a happy kind of word.

I've been a fringe admirer of guacamole for a little while, and finally started trying various versions a few months ago. Mmmm... so cooling, refreshing and tasty. And coming across a recipe for "Too-Easy Guacamole" in the Spring 2006 issue of Better Homes & Gardens' Eat Magazine was the perfect excuse for me to give it a shot, because anything called "Too Easy" is something I need to find out for myself.

Too-Easy Guacamole (from Better Homes & Gardens Eat Magazine, Spring 2006 issue, page 80)

Prep: 15 mins Chill: up to 8 hrs
Makes: about 1 cup

2 ripe avocades, halved, seeded, and peeled
2 tablespoons dairy sour cream
2 tablespoons snipped fresh cilantro
1 tablespoon lime juice
1/8 teaspoon salt
Tortilla chips
Sliced green onions
Chopped tomatoes

Place avocado halves, sour cream, cilantro, lime juice, and salt in a sturdy, resealable plastic bag. Seal bag. Knead with your hands to combine ingredients. (Will loved this part, since I shanghaied him into helping me.) Place in your refrigerator until ready to use (up to 8 hours).

To serve, arrange chips on a serving platter. Snip a hole in one corner of the bag. Squeeze avocado mixture onto corn chips. Sprinkle with onions and tomatoes.

Per 1 tablespoon: 39 calories, 4g fat (1g sat fat), 1mg chol., 21 mg sodium, 2g carb, 1g fiber

Okay - I deviated a bit here. I didn't squeeze my mixture onto tortilla chips, I squeezed it into a Rubbermaid thingie to store in my fridge for snacking purposes. But today, I realized that I don't like the texture of onions and tomatoes, I wanted to explore blending it all smoothly together. So I threw about 3 tablespoons of salsa into a little mini food processor along with the guac, blended it up with another pinch of kosher salt to bring out the flavors, and bingo. Tasty guacamole!

Home...

2006-06-12T14:25:00.000-04:00

So, to Roe's reccommendation, I'm going to post on other domestic matters. Since I never seem to cook much of consequence. Though I am tempted to do a little baking this weekend. I'm going to try some cupcakes maybe.

Anyway...

Do any of you have this problem?

Piles of unopened mail.

They haunt my dreams. They haunt my waking hours.
Here's the issue. I rarely even open my statements, and what not, because I get most of that info delivered to me online. And almost all of my bill paying has gone digital. From automatic withdrawls, to online bill pay through my bank, there just isn't much need.

So, if it doesn't have a handwritten address on it, or it's not something I've been waiting for. It tends to get thrown in the "I need to file this pile".

I'm now on the 3rd style of mail basket. First there was the wall hanging basket, that was just pointless, it got full way too fast and then the pile just migrated to the kitchen table. Next there was the Inbox style plastic thing from staples. That only had 3 sides, so you can imagine how long that lasted. Now we're onto the deeper rectangular sized basket. And that works pretty well, until someone throws a CD or a hat on top, and things start to slide off.

Yes, a couple months can go by before I decide to actually open and file these into my yearly expandable file. So as you can imagine, this year has been pretty busy, and Adam's schooling and my making my sister's wedding favors have used up spare time rather than opening mail I didn't need to read. So yesterday I went through it all.

Between junk mail, statement inserts, coupons for free pen sets, and empty envelopes, I filled up 4 grocery bags full of paper. They weren't stuffed to the gills, but wow. What a waste of paper and natural resources.

So, I'm starting a new "Mid-Year Resolution".

I'm going to weed out the junk mail daily and only keep what's necessary in "Mount Postal"
I'm going to try to remember weekly to file away the week's mail.
I'm going to request electronic delivery with more of my bills. I already get that with Verizon, and it uses up so much less paper.

So that's that... keep me honest people.

The Tostone... a Little Slice of Heaven Found in a Plantain...

2006-06-12T10:21:00.000-04:00

So I've recently rediscovered my love of the tostone, introduced to me in my childhood by Annie and Sandy (who, along with their dad Pop, are directly responsible for my addiction to rice & beans, potatoes, and achote of all stripes). Seized with the compulsion last week to make a tostone after watching - yes, you guessed it, Alton, I am now a tostone-cranking madwoman.

Alton pretty much does the same as I've learned as a kid, but with a new twist in letting the tostones dry out on a cookie rack rather than letting them sit in their own oil to dry. I am always on the lookout to try new things but not at the expense of my waistline, so I tried it and it works. So let me share Alton's/my tostones recipe (I've melded the two into one) with you. I can't find Alton's recipe on the Food Network page - what did they do with him??

Anyway - here it is.

I usually use two plantains; one usually yields anywhere from 10-12 tostones depending on how thickly you slice them. I usually make them about an inch thick because you have to squash them.

Buy the green plantains - not unripened bananas, there is a difference. Plantains are a hard, starchy banana used in cooking and will be marked as "plantains" in the grocery store. You can buy yellow ones, too - they get sweeter as they ripen. Slice off the ends, and remove the outer skin. They do not peel like a regular banana - I slice them (not penetrating the meat of the fruit, so try to keep an eye on this) down one side, stick my thumb into the incision, and slide it down the cut. From there, you should be able to peel it off the fruit. George Duran recommends soaking the greener ones in cold water at first to help this process, so give that a shot if you're having a hard time.

Slice into pieces about an inch thick. Fry them for about 2 minutes on each side in oil (I use canola in a frying pan and use tongs to flip them) and remove, letting them dry on a baking rack. I put the baking rack on top of a cookie sheet lined with either newspaper or a paper shopping bag to soak up the oil.

After they've dried out for about 2-3 minutes, fill a bowl with room-temperature salted water. Give the plantains a little bath, not too long or they'll fall apart on you. Put them back on the rack to dry for another couple of minutes. Then take a flat spatula and press gently (GENTLY!) on each individual tostone (use a cutting board for this, the baking rack is too unstable) so it flattens out a bit.

When you finish smushing your tostones, put them back in the oil for another 2 minutes on each side, until they're golden brown. Let them dry out one more time on the rack, salt to taste, and enjoy!

While watching Ham on the Street last night, turns out George Duran has his own version of tostones, which also look darn tasty. Wander over here to check it out.

Tortellini Alfredo

2006-05-31T12:16:00.000-04:00

This recipe is a customized Weight Watcher recipe from their Healthy Lifestyles cookbook. The book is from their Selection Plan days, but I've converted the recipes I use in it to POINTS since they have nutrition info available.

The original recipe is for Creamy Chicken Fettucine (8 points) but I use the sauce and make Tortellini Alfredo (which I bump up to 10 points for the filled pasta). No one believes this is a WW recipe, because it's deadly tasty!

Both vegetarians and carnivores alike can enjoy this dish.

Ingredients:
1 tsp vegetable oil (I use canola)
1 garlic clove, minced
1 tsp all-purpose flour
1/2 cup canned ready-to-serve low-sodium chicken broth (I have vegetarian friends, and for them I substitute vegetable broth - no noticeable difference)
1/4 cup evaporated skimmed milk
2 tbsp whipped cream cheese (Philly Lite works best for me)
3/4 oz grated Parmesan cheese
1/8 tsp white pepper

In 10-inch nonstick skillet heat oil; add garlic and cook over medium-high heat, stirring occasionally, for 1 minute. Sprinkle with flour and stir quickly to combine; continuing to stir, add chicken broth and milk. Reduce heat to low and simmer, stirring frequently, until mixture thickens, 2 to 3 minutes. Stir in cheeses and pepper, stirring frequently, 2-3 minutes.
To serve, toss with cooked tortellini in large bowl.

Makes 2 servings.

Magic in the Middles/Reese's Cookies

2006-04-27T09:58:00.000-04:00

As promised, here is Piera's recipe for Magic in the Middles cookies. She calls them Reese's Cookies because they look and taste like a Reese's Peanut Butter cup. Mmm... I don't remember where she got the recipe, but her notes are in blue.

* 1 1/2 c. all-purpose flour
* 1/2 c. unsweetened cocoa
* 1/2 tsp. baking soda
* 1/4 tsp. salt
* 1/2 c. granulated sugar (plus more for dipping)
* 1/2 c. firmly packed brown sugar
* 1/2 c. unsalted butter
* 1 c. creamy peanut butter, divided
* 1 tsp. vanilla extract
* 1 large egg
* 1/4 c. powdered sugar

Preheat oven to 375.

Whisk together first 4 ingrediants in a bowl.

In a separate bowl, beat granulated and brown sugars, butter and 1/4 c. peanut butter until light and fluffy. Add vanilla and egg beating together until combined. Stir in dry ingredients, blending well. Set dough aside.

Stir together remaining 3/4 c. peanut butter and powdered sugar until smooth. With floured hands, roll mixture into 26 1-inch balls (I ended up making them a little bigger so it came out to about 22).

Break off about 1 tbsp. of cookie dough and make an indentation in center with thumb to press 1 penaut butter ball into indentation. Wrap dough up and over filling, pressing to seal, roll cookie to smooth it out. Repeat for each cookie. (I ended up rolling out each cookie dough ball, adding the peanut ball in the middle and wrapping the dough around the ball. Then I rolled it out between my hands like a meatball and flattened it out a little to look like discs.)

Dip top of each cookie in granulated sugar and place 2 inches apart on lightly greased baking sheets. Use greaked bottom of a drinking glass to flatten each cookie about 1/2 in. thickness (Already done in previous Step).

Bake cookies at 375 for 7-9 minutes or until set (took me about 13 minutes...varies). Let cool on wire rack.

Enjoy, and let me know if you make them and how they come out!

New Recipes Coming!

2006-04-25T11:10:00.000-04:00

My friend Piera has been cooking up stuff in her test kitchen (okay, it's her kitchen at home, but test kitchen sounds so much sexier). I'll be posting some of those recipes soon. Keep your eyes peeled. (Ewww... then again, maybe just stay posted. Don't peel your eyes. )

Firefox

2006-04-06T10:01:00.000-04:00

Oooh! I just disovered that the firefox browser lets you add a Food Network recipe search to your search bar! Less clicking of the mouse, that's not lazy, that's technology.

Chefography

2006-04-03T09:47:00.000-04:00

I have become ensconced in Food Network programming. My latest obsession was the Chefography series, which is kind of a happier Behind-the-Music/True Hollywood story of four of the Food Network chefs: Emeril, Paula Deen, Ina Garten, and Giada DeLaurentiis. They were great, and I hope they do more! I want to see Alton Brown, George Duran, Rachael Ray, and more! It was so engrossing and even though I don't always watch the shows, it made me want to check them out (and sure enough, I DVR'd a Paula Deen show on beef stew... mmmm...). If they repeat them, I highly recommend them.

Found some parmesan gnocchi at Trader Joe's, so I'm making sauce this weekend... mmmm...

Kraft Food & Family Spring Issue is Here!

2006-03-31T09:37:00.000-05:00

Yay, got my Kraft Food & Family issue the other day and got to curl up with it last night. Lots of good recipes in this one too, including a section on pasta. Mmm... pasta...

One of the recipes kind of made me roll my eyes, though - they have Kraft Supermac & Cheese Pasta and Sauce, and they claim to have made a few changes to the basic ingredients, to make the classic "smart". The only 'change' I see is that they call for fat-free milk and a '0g trans-fat spread' - huh? This is stuff I've been doing for years, this is not news! I think they even include 'lower fat' directions on the box. Were they that hard up for one more pasta recipe? Or did they need to support the Kraft Supermac & Cheese full-page ad on its adjacent page?

Anyway - the ish redeems itself with some very tasty and interesting recipes, including a fun mix & match guide to hot deli sandwiches. I think I may try my hand at the BBQ Beef one for Mike this weekend (myself, not so big on the deli), it's totally up his alley.

And I think I may have found an interesting breakfast/lunch recipe to try on Will, too. There is a cute Toad in the Hole Bake that puts a fried egg into the middle of a piece of bread with some cheese sprinkled on it. Very cute stuff!

Overall, another great issue. It's free, so check out the site and sign up!

Kids Cook!

2006-03-22T10:11:00.000-05:00

Will is on his way to becoming the next George Duran. He loves to cook and gets a big kick out of watching Ham on the Street with all the wacky things he comes up with. So when we got our flyer from the Alley Pond Environmental Center and I saw two workshops called Little Chefs, we jumped on it and signed him up. How much fun will this be? And the price is most definitely right.

Little Chefs
APEC Junior Chefs will cook up APEC Junior Chefs will cook up mouth watering Cinnamon Roll-Ups, topped off with a delicious Strawberry Milk Shake. All materials are included.

Did you ever wonder if Dr. Seuss really ate Green Eggs and Ham? Well our little chefs will prepare their very own delicious breakfast of Green Eggs and Ham. All materials are included.

The classes are only $14 each for members of APEC and $18 for non-members. Check out their site - they also do great kids' birthday parties (animals, walking tour and crafts - you bring your own food but there is a local pizzeria that is very reasonable and tasty)!

If you're trying to get your child interested in cooking - or if he/she is interested but you don't know where to start, I can't recommend a breadmaker highly enough. There is no way they can hurt themself on one. You measure out all the ingredients, they pour everything in and set the timer. Will started cooking with one when he was 3 and makes a wickedly tasty cinnamon- raisin bread.

Paula Deen's Lemon Blossoms

2006-03-19T20:59:00.000-05:00

I was watching one day Paula's Home Cooking, and she shared this recipe for a dessert that, while not necessarily an eye dazzler, seems quite yummy, good for bringing to a party.

1 box yellow cake mix
4 eggs
3.5 oz lemon pudding
3/4 cup veg. oil

Pre-heat oven to 350.
Mix all ingredients in bowl, beat 2-3 minutes, turn up to medium speed 2 minutes.
Use a mini-muffin pan, fill 1/2 full. Bake for 12 minutes.

Glaze
1 lb. confectioner's sugar (sift out the lumps)
zest 1 lemon
3 tbs. oil
3 tbs. water
1/3-1/2 cup fresh lemon juice
stir in pan, thickens slightly.

Take cakes out of muffin tin, pierce bottoms with fork and immerse in glaze.

All Quiet on the Blogging Front...

2006-03-18T09:54:00.000-05:00

Okay, I know it's been very, very quiet here on Domestic Goddesses. I promise I'll do my best to start spicing that up.

In addition to our fabulous recipes, I suggest we talk about anything we're doing around our homes - let's Martha this blog up!

Any fun links? Post 'em here. Pictures of our lush homes (Stacey, your purple kitchen counts)? Post 'em.

Let's bring some Spring to Domestic Goddesses!

Iron Chef Kiladitis

2006-02-26T11:13:00.000-05:00

I was in a culinary kinda mood yesterday. I started off at breakfast with a Lite & Luscious smoothie from the greatest smoothie book ever, Super Smoothies by Mary Corpening Barber & Sara Corpening Whiteford. (It's also available in deck format for those of you who like that sort of thing.)

Later on, I made some more of my beloved granola (see the post below this one) - need to buy more coconut, oats and nuts for next week's batch. I even gave Karen a baggie's worth, since she was sampling some just out of the oven and she, too, is hooked. Hey baby, first one's free... ;-) Should Alton Brown be giving me kickbacks for addicting the populace with his granola recipe?

I was in full metal cook mode by late afternoon, and I've had this recipe for beef & barley soup from Cooking Light magazine for ages. I saw that it took about an hour and a half to cook, so I went to work. It is worth all the effort; it's a hearty soup with a broth that is just amazing. I couldn't even finish a whole bowl's worth, and Mike called it quits after one full bowl (but he also had some of my pigs in a blanket - I'm coming to it). I'm going to bring some to my mom this week, since beef with barley is a favorite of hers (she loves mushroom barley, but I'm not ready to go there just yet - not a fungal... get it? Fun-gal? Good lord, I kill myself sometimes...)

So to round out the soup for dinner, I made these stuffed pigs in a blanket that I saw on one of my newest Food Network addictions, Ham on the Street. LOVE this show; it's so much fun and a perfect follow-up to Good Eats. Check it out if you haven't yet - it's fun and the recipes are pretty cool.

I'm not a hot dog fan myself, but the Stuffed Pigs in a Blanket recipe looked like fun to make; plus, I knew Mike, Will and probably Alex would go for it. And with a finicky 6-year old, I'll try anything that will lead that child to eat something that's not in a box or bag. The verdict was resoundingly (is that an adverb? is that even a word?) positive, so I'll be making more of them. Will preferred his pigs plain, no bells & whistles, but Mike loved his with the tapenade, the sweet red peppers, the bacon/cheddar, and the honey mustard. (Each topping was separate, if I had put all of those together I think I would have needed a new bathroom, and with good reason!) The recipe is great because it allows for your creativity. I went with what I had in my fridge and it worked.

Recipes from Iron Chef Kiladitis' big day (any editorializing on my part will be in orange):

Lite & Luscious Smoothie (makes about 2 servings of 1 cup each)
3/4 cup quartered fresh strawberries
3/4 cup unsweetened apple juice
1/2 cup frozen unsweetened raspberries
1 frozen banana, sliced

Combine all the ingredients in a blender; blend until smooth.

If you're in an area where strawberries aren't in season right now like I am, never fear - I used frozen strawberries and just warmed them under some warm running water before slicing them up. I actually did the same with the raspberries too, but that's just to give my poor blender blades a break.

Per serving: 136 calories (5 calories from fat); 0.5g total fat; 0 sat. fat; 0 cholesterol; 34g carbs; 5g fiber; 1.5g protein. For my Weight Watcher friends, it's about 2-3 points per serving, 5 total if you have both servings like I do (you just can't shake your head at 10 grams of fiber, ya know?).

Beef & Barley Soup (makes about 8 servings of 1 1/2 cups each)
from Cooking Light Magazine - I don't have the issue date on it, but if you go to the Cooking Light website and you have a password (either free to AOL members or if you have a subscription to the magazine, or you can buy an issue to get a password good for the life of the issue), you can search for it.

Lamb may be used in place of beef stew meat, if desired. Use one pound of boneless lamb leg, cut into one-inch pieces.

Cooking spray
2 pounds beef stew meat, trimmed and cut into 1-inch pieces
2 tsp canola oil
2 cups chopped leek (about 4 medium)
2 cups chopped carrot
4 garlic cloves, minced
6 cups water
1 1/2 tsp salt
1 tsp dried thyme
1/2 tsp freshly ground black pepper
4 bay leaves
2 (14-ounce) cans less-sodium beef broth
1 cup uncooked pearl barley

Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add half of beef, cook 5 minutes, browning on all sides. Remove from pan. Repeat procedure with remaining beef.

Heat oil in pan over medium-high heat. Add leek, carrot, and garlic, saute 4 minutes or until lightly browned. Return beef to pan. Add water and next 5 ingredients (through broth); bring to a boil. Cover, reduce heat, and simmer 1 hour. Add barley, cook 30 minutes or until beef and barley are tender. Discard bay leaves.

Stuffed Pigs in a Blanket - link is up to Food Network site, but like I said in my text, experiment with what you've got in your fridge - you'll be glad you did!

Granola!

2006-02-07T17:52:00.000-05:00

So as I've just mentioned in my most recent blog entry, I tried Alton Brown's granola recipe on the Food Network site. It came out really tasty. I made few modifications, so if you're interested, read on as opposed to clicking the link:

Ingredients (my modifications are in blue)
3 cups rolled oats
1 cup slivered almonds
1 cup cashews (I used 2 cups of mixed nuts - hazelnuts, almonds, walnuts, pecans, and cashews)
3/4 cup shredded sweet coconut
1/4 cup plus 2 tablespoons dark brown sugar
1/4 cup plus 2 tablespoons maple syrup
1/4 cup vegetable oil
3/4 teaspoon salt
1 cup raisins (I used 1/2 cup raisins, 1/2 cup dried cranberries)

Preheat oven to 250 degrees F. In a large bowl, combine the oats, nuts, coconut, and brown sugar. In a separate bowl, combine maple syrup, oil, and salt. Combine both mixtures and pour onto 2 sheet pans. Cook for 1 hour and 15 minutes, stirring every 15 minutes to achieve an even color. Remove from oven and transfer into a large bowl. Add raisins (and cranberries) and mix until evenly distributed.

This recipe is so easy, my 6-year old helped me with it. If he weren't in a rush all the time, I would have let him do the whole thing rather than just pour the ingredients after I measured them out for him. Great recipe for kids.

Corinne's Carrot Ginger Dressing

2006-01-28T14:37:00.000-05:00

From my sister:

This is a good way to have really tasty dressing with no sugars or other mystery ingredients added.

2 tbsp mirin (Japanese cooking wine) or rice vinegar, or something else tasty
2 tbs miso paste
1 tbsp soy sauce
2 inch chunk of fresh ginger root
2 carrots
Black pepper to your personal taste

Blend them and then add water and blend again to get it to the consistency you want.

If you can't get miso paste or mirin, I think this still would be good with other savory things in it instead.
Maybe onions, oils, mustard or various herbs would be good. I just used what I had!

Vegan Sister

2006-01-17T10:42:00.000-05:00

my sister and her friends started this live journal to share books they love, and since they are mostly trying to eat vegan there is a section on cookbooks, as well as recipes they came up with themselves. i'm slightly unsure what the actual name of the site is, but I think it's Not Oxygen.

Swedish Sponge Cake (Sockerkaka)

2005-12-22T20:37:00.000-05:00

from Swedish Cooking, ICA Test Kitchen
(Like Stacey, I'll put any of my own notes in blue)

2 eggs
3/4 - 1 cup sugar
2 tsp vanilla sugar or grated rind of 1/2 lemon
1 1/2 cups flour
2 tsp baking powder
2 oz margarine or butter (I usually cook with butter, but margarine does it in a pinch)
1/2 cup milk (I suggest baking using whole milk)

Beat the eggs and sugar until pale and thick. Add the desired flavoring, flour and baking powder. Melt the margarine or butter and let cool; stir into the batter. Add milk, a little at a time. Mix well to a smooth batter. Pour into a buttered cake pan (1 1/2 liter - in American, 101 oz or 1 2/3 quarts - basically, I use a regular sized loaf pan) that has been sprinkled with fine dry bread crumbs. Bake for about 45 minutes in a 175 degree Celsius (350 degrees fahrenheit) or until a toothpick inserted into cake comes out dry.

Enjoy!

Christmas Cooking!

2005-12-22T20:27:00.000-05:00

So, who's cooking/baking what on Christmas? I'm thinking of whipping up a nice big batch of muffins for Christmas morning, especially since my mom will be sleeping over on Christmas Eve so we'll have a nice family breakfast. I have the Miracle Muffins cookbook, which is worth the money - find it and buy it! - but there are so many tasty (and healthy/low-fat) choices, it'll be hard to narrow down.

I also came across a Swedish Cookbook my friend Helene gave me (who's from Stockholm) that has a great sponge cake recipe (sockerkaka for anyone interested in the Swedish name). I made this recipe constantly when I first got the cookbook, because the ingredients are simple and common household staples. It always got rave reviews. Maybe I'll whip that up again.

I'll post the recipe - if anyone tries it, let me know how you like it and what the reaction you got was.

Apple Raisin Tart

2005-12-13T19:23:00.000-05:00

This recipe is from "Manhattan's Dessert Scene" by Rose Reisman. Copyright 1989. With my notes, and tips in blue.

Preheat oven to 400 degrees.
9" to 10" springform pan, or 10" removable pie pan.
(I like a 10" removable tart pan, that's a little deep)

Crust

1 1/2 cups flour
1/3 cups confectioners sugar

Combine until mixed.

6 oz butter

Add to above until combined and dough holds together in a ball. Pat into sides and bottom of pan and place in refrigerator for 10 minutes. Bake until light brown, approx. 15 minutes. Cool on rack. (The truth, I've been known to skip the fridge, and only prebake for 10 minutes)

Filling

6 apples

Peel, core and slice thinly.
Place in large bowl.

1/2 cup rasins soaked in 3 tbsp liquor or juice, (bourbon, calvados, apple or orange juice) (I use apple juice)
1/2 cup toasted chopped pecans (I use almonds, you can get them pre-chopped)
1 cup sugar
2 tbsp flour
1 tsp cinnamon
1/8 tsp nutmeg
1/4 tsp salt

Add to apples, toss and pour into prebaked shell.
Dot 1 oz butter over apples.

Topping

1 cup chopped pecans (Again, I use toasted almonds, toasted very slightly in my toaster oven)
1/2 cup flour
1/3 cup brown sugar
1/3 cup white sugar
1 tbsp cinnamon

Combine all ingrediets in bowl.

1/2 cup soft butter
(Use the rest from the stick that you got the 1oz from to dot over the apples.)

Add to above until mixture is crumbly. Sprinkle over apples.
Bake for approx. 50 minutes until apples are tender. (I usually do 45, to keep my crust from burning. Also, put a pie ring around the top, or use aluminum foil around the edges to keep the crust from burning. And wait until it's entirely cool before you take it out of the pan, because it will crack otherwise.)

Stacey's Apple Almond Heaven

2005-12-04T17:31:00.000-05:00

Hey Stacey,

Holy smoke, that dessert was friggin amazing! Might you be willing to share that recipe with us?

Everyday With Rachael Ray/Butternut Squash Recipe

2005-11-28T18:36:00.000-05:00

I just picked up a copy of the new Rachael Ray magazine and so far, I'm really enjoying it. There are some good recipes, fun tips, and overall a nice presentation. The subscription price is a little steeper than I'm used to - $18 for six issues - so I think I'll just observe the newsstands for a little while.

Got a great butternut squash casserole recipe off of Allrecipes.com (thanks, Lauren!) - it is sooo sweet, it's like eating candy. Makes a very good side dish. I love that I've found three new ways to get butternut squash into my family's diet!

Butternut Squash Casserole (allrecipes.com, submitted by Valerie Moore)

Prep Time: 15 minutes
Cook Time: 1 hour
Yields: 15 servings

Ingredients:
1 butternut squash
1 cup white sugar
1 1/2 cups milk
1 tsp vanilla extract
1 pinch salt
2 tbsp all-purpose flour
3 eggs
1/4 cup margarine, melted

TOPPING
8 oz vanilla wafers, crushed
1/2 cup margarine, melted
1 cup brown sugar

Preheat oven to 425 degrees (F). Put butternut squash in the microwave and cook on high, until soft, 2-3 minutes. Cut in half, scoop out seeds and cube. Bring a large pot of water to a boil. Add squash and cook until tender, about 15 minutes. Drain and mash.

In a 9x13 inch casserole dish, combine 3 cups mashed butternut squash, white sugar, milk, vanilla extract, salt, flour, eggs and 1/4 cup melted margarine. Bake in preheated oven for 45 minutes, or until set.

In a medium bowl, combine crushed vanilla wafers, 1/2 cup melted margarine, and brown sugar. Crumble over top of cooked casserole and return to oven to brown.

Linda's Orange Chicken

2005-11-27T21:10:00.000-05:00

You'll need:

1 1b. thinly sliced chicken breast
Italian breadcrumbs to coat chicken
3 tbs. soy sauce
1-2 tbs. hot sauce
1 clove garlic, pressed
1/4 cup orange juice
1 bundle broccoli
1 cup rice
2-3 tbs. vegetable oil

Start to steam one cup of rice (when steamer indicates ready, might want to add dollup of butter to melt)

After slicing chicken, cover pieces in breadcrumbs (I figure 7 pcs. per serving).
Cover pan w/vegetable oil, turn on to medium heat. Once starts to sizzle, add chicken, and scatter pressed garlic clove. Add couple dashes of soy sauce and hot sauce. After several minutes, when fully browned, flip over chicken. When done, add 1/4 cup orange juice.

At same time, bring 1/2 pot water to boil (unless you have a second steamer, and want to steam broccoli, would be nice to keep crunchy). Cut broccoli florets, discard rest. Boil florets for 2-3 minutes ONLY, to still keep somewhat crunchy texture. Drain water and add florets to pan with chicken and stir. Serve alongside rice, and you can use the juice to spoon over rice for added orange kick.

Happy Thanksgiving!

2005-11-24T17:16:00.000-05:00

Happy Thanksgiving to all! How was everyone's holiday?

My mom, two of my brothers-in-law and my future sister-in-law came over; Mike cooked up two turkey breasts and we made tons of sides. I tried out a Kraft potato salad recipe that their test kitchen e-mailed out as a healthy makeover and it came out awesome - have to report on the site. The butternut squash and apples recipe I posted from Self came out very tasty, but I would recommend boiling the squash after dicing it just to soften it a bit; it was a little firm even after browning it in the oven for 15 minutes and then cooking it an additional five in the maple syrup/red wine vinegar sauce that you add on.

So very stuffed. Urp...

All Recipes

2005-11-23T23:39:00.000-05:00

It's not full of expertly tested gourmet recipes, but Allrecipes.com, has a huge database, and is good for finding something specific that Martha might not have, or for just basic advice about something you've never made before.

Pies

2005-11-23T10:31:00.000-05:00

I don't think I'm going to be able to help myself from overdoing it on the pies tonight. I'm planning a pumpkin and apple, and may not be able to resist trying to make the lemon-lime merangue. The biggest pain will be making the crusts, I've come around to the thought that making your own pie crust is not so bad, and they actually taste a little better.

Cran-raspberry sauce

2005-11-20T17:57:00.000-05:00

This is a favorite Thanksgiving side in my family, and it's good with ice cream too.

1 Package fresh cranberries
1 cup sugar
3/4 cup water
1 bag frozen raspberries

Boil the water in a large pot. Disolve sugar in water and return to a boil. Add the cranberries and simmer approximately 10 minutes until most of the berries have burst. Remove from heat and stir in the raspberries. Cool at least 1 hour. Sauce will thicken.

Chocolate Orange Torte

2005-11-19T17:38:00.000-05:00

Another one of Real Simple's "Fake It, Don't Make It" recipes...

1 2 oz. slivered almonds
4 oranges (or sub 1 1/2 cup oj, and use 1 orange for zest for flavor/garnish)
1 chocolate cake mix (they suggest double chocolate muffin mix, like Ghiradelli's)
1 cup sugar

Prepare muffix mix/cake as directed, but substitute 3/4 cup of orange juice for water, and blend in almonds and zest. Bake 25 minutes or until knife comes out clean.

In a small saucepan, combine sugar and remaining 3/4 cup oj. Simmer, until slightly thickened, about 10 minutes. To serve, spoon over torte and garnish w/zest.

Black Bean Soup

2005-11-19T17:30:00.000-05:00

Got this from Real Simple (from the 'Fake It, Don't Make It' files, filling as a meal, and good for all you vegetarians...

Yummy on a cold day, and no time to make.

Jar salsa
Jar black beans
1 can chicken broth (is suggested, however, I didn't use, still tastes great!)
Sour cream

Heat salsa in pan. Stir in beans (and broth,if desired). Simmer for 15 minutes. Serve with a dollup of sour cream.

(Recipe also called for a squeeze of lime when simmering, to cut down on pastiness of beans.)

Maple Bourbon Pecan Pie

2005-11-19T17:14:00.000-05:00

This recipe I found years ago in a Martha Stewart magazine (I had to look at advertising on back of page, I'd forgotten!) I am not including info on making the crust here, unless you're interested (they talk about cutting out leaves.) I use the Pilsbury freezable ready to roll pie dough, works fine, saves you a few steps.

1 cup sugar
4 tablespoons butter, melted
4 large whole eggs, plus 1 egg yolk
1 cup plus 2 tablespoons dark corn syrup
1/2 cup maple syrup

(I cheat above two ingredients here and use all Login Cabin, or mix up real maple syrup with some Log Cabin, I don't bother with buying corn syrup)

2 tablespoons bourbon or dark rum (I go bourbon)
1 teaspoon pure vanilla extract
1 1/2 cups pecan halves
whipped cream (optional)

Lube up pie dish (i use copious amounts of butter), and place down pie shell.

Heat oven to 400. In a medium bowl, whisk together sugar, butter, 4 whole eggs, corn syrup/ maple syrup, bourbon, and vanilla. Add in pecan halves. Pour filling into pie shell, arrange.

Score outer rim of pie. Beat one egg yolk, and brush over hatch marks.

Chill pie for 30 minutes.

Bake 15 minutes, then reduce heat to 350. Bake until knife tip comes out clean, about 1 hour 15 minutes. Serve warm or at room temperature.

Chicken Po' Boys

2005-11-19T17:01:00.000-05:00

This is a recipe I copied down from some fireman that was on the Tony Danza show last year (I know, chuckle, chuckle), but these sandwiches are pretty alright...

I preface this and all other of my recipe entries by admitting that I am a bit of a slob, not always super strict on instructions of ingredients...

21/2 lbs chicken breast, cut up-I think makes about five sandwiches?

Rub for chicken
1 tsp oregano
1/2 cup olive oil
chile powder
1 tsp cumin
1 tsp cayenne pepper

rub it on the chicken and cook in the pan, about 7 minutes each side.

Then, in separate bowl, mince

1 bundle cilantro ( I forget what you say about cilantro-when I say bundle, I don't mean all of it, just one of the smaller bundles that are a part of it...)
couple dashes hot sauce
1/2 cup mayonaise
mix it up for spread on the bread

Holiday Planning?

2005-11-16T11:43:00.000-05:00

It's been quiet over here... anyone planning food or fun for the holidays? We've just bought some Thanksgiving window clings for the boys to have fun with; I'm pondering recipes to make - trying out that butternut squash and apples recipe soon to see if it will be a hit or miss for Thanksgiving. Anyone else out there?

Linda, Lauren, did you get the invite to join the team so you can post?

Another one from November 2005 SELF!

2005-11-12T10:48:00.000-05:00

Self's Healthy Plate section has apple-based recipes from spa-food chefs. I'm thinking of adding this one to my Sheridan Holiday Bonanza repertoire:

Roasted Butternut Squash With Apples
Scott Uehlein, corporate chef at Canyon Ranch Spa, Tucson, Arizona
Serves 4

* 1 lb butternut squash peeled, seeded and cubed
* 1 tsp canola oil
* 1 1/2 tsp pumpkin-pie spice mix
* 1/4 cup red wine vinegar
* 1/4 cup maple syrup
* 2 Granny Smith apples, cored and cut into 1/2-inch cubes
* 1/4 cup chopped pecans

Heat oven to 400 deg. Mix squash with oil in a bowl. Add spice mix; toss. Spread squash on an ungreased baking sheet; bake 15 minutes or until squash turns golden brown at the edges. In a bowl, mix vinegar and syrup; pour over squash. Bake 5 minutes. Combine apples, pecans, and squash in a bowl. Let cool, serve.

Nutrition per serving: 203 calories, 6.5g fat, 39g carbohydrates, 1.9g protein, 3.7g fiber

Make Eggs Exciting!

2005-11-12T10:44:00.000-05:00

Got this one from Self Magazine; I'm posting it here before I give the magazine away and smack myself on the head for remembering after the fact.

- Crack 4 eggs into invidiual custard cups.
- Top each egg with 1 tbsp grated Gruyere. Microwave together 2 minutes on high.
- Microwave 1/2 cup chunky marinara for 30 seconds; spoon 2 tbsp onto each egg.
- Garnish with 1 tbsp Gruyere divided among the cups; sprinkle with parsley.
- Serve 2 eggs per person with 1 slice low-call whole-grain toast. Eggscellent!

If anyone gives this a shot before I do, let me know how it tastes.

Feel Like Baking

2005-11-07T21:27:00.000-05:00

I really feel like baking tonight, but I seem to be out of supplies. No eggs left...

I'm going to go hit the cookbooks and figure out if there's anything I can make with some flour, and sugar...

Cookbooks...

2005-11-04T21:36:00.000-05:00

Does anyone else think that the sign of a good cookbook is one that's had the hell beaten out of it? I am looking through my cookbooks for some healthy inspiration, and all the best cookbooks, the ones I refer to most, have crumpled pages from where something spilled and dried on it, stains from the recipe's ingredients I was using as I refered to it... it actually makes me smile.

I was having a similar conversation about books with a friend today, saying that a 'loved' book is like the story of the Velveteen Rabbit, where the rabbit is 'loved' once his features are worn off by the constant holding and coddling by a kid. To me, a book that's loved is in good shape, not abused, but it's been read. The paperback is soft, not stiff; the spine is creased from pressing it into a mattress on countless nights where you've been reading 'just one more page' under the covers well past your bedtime. Hardcovers fall open to your favorite section of the book easily.

Anyway. Cookbook Du Jour is "The Can Opener Gourmet" by Laura Karr, and these recipes are great - and easily put together with kitchen staples. This Chicken Piccata recipe is amazingly easy and tasty. No nutrition info on this one unfortunately, but you can get an idea of Weight Watchers Points if you look at the ingredients. Figure anywhere from 6-8 points for one serving.

* 4 boneless, skinless chicken breasts
* Salt
* Ground black pepper
* 3 tblsp butter or oil (give or take, for sauteeing)
* 3 tblsp bottled lemon juice
* 1/2 tsp garlic powder
* one 7-oz can sliced mushrooms, drained (4 oz net weight) (optional)
* 2 tblsp capers, drained

Salt and pepper the chicken breasts to taste. Saute the breasts in the butter or oil, lemon juice, garlic powder, and mushrooms (if using) until brown. The chicken is done when it is no longer pink and the juices run clear when pierced.

After the chicken is thoroughly cooked, remove it from the heat.

Place the chicken on paltes with the mushroom s and cooking juices, then sprinkle a few capers (about 1/2 tblsp) over the top of each. Serve immediately. Serves 4.

I'll usually throw a quick side dish, like a Rice-a-Roni or Pasta Roni type of thing, together really quickly and add a veggie - stringbeans could go really well here and they're not a lot of work if you just give them a quick steam and throw some slivered almonds on top of 'em when they're ready.

Rice, Broccoli & Cheese Cups

2005-11-01T19:12:00.000-05:00

So I'm thinking of trying this one out, from my new favorite magazine, Kraft Food & Family.

Prep: 5 min. Total: 30 min.

1 cup white rice, uncooked
1 cup chicken broth (probably can substitute veggie broth for veggie friends)
1 1/2 cups frozen chopped broccoli, thawed, drained
2/3 cup shredded mozzarella cheese
1/4 cup Ranch dressing
2 eggs, lightly beaten

Preheat oven to 350 degrees. Prepare rice as directed on package, substituting chicken broth for the water. Place cooked rice in large mixing bowl; cool slightly. Stir in remaining ingredients until well blended.

Spoon mixture evenly into 8 greased muffin cups. Bake 25 mins. or until lightly browned.

Makes 8 servings.

Save 1.5g fat and 70mg sodium per servings by substituting brown rice, low sodium chicken broth, and light ranch reduced fat dressing.

I'll try this one out, let you know how it comes out.

Kraft Food & Family

2005-11-01T19:03:00.000-05:00

Has anyone checked out the Kraft Foods website? They offer a magazine and e-mail for their Food & Family recipes - I got an actual magazine in the mail with about 50 recipes! Highly recommend checking out the site. For mothers like myself who feel powerless to pack a healthy lunch that doesn't include peanut butter & jelly, there are some fun ideas this time around. Heck, if you feel powerless to pack yourself a healthy lunch that doesn't include peanut butter & jelly, these are fun options!

- Pinwheel Bites - 1 slice whole wheat bread, crust removed, 1 tbsp Miracle Whip dressing (I've never actually had Miracle Whip - can I just use mayo? Anyone know?), 3 slices oven roasted turkey breast, 1 slice cheese. Flatten bread with a rolling pin, top with fillings. Roll up tightly, cut crosswise into 4 pinwheels. Stack 'em on top of each other and wrap in plastic wrap.

- Wrap & Roll Tortilla - Flour tortilla, 1 slice cheese, 3 slices oven roasted turkey breast, 1 lettuce leaf, 2 tbsp ranch dressing (I use fat-free, but hey - knock yourself out if you don't). Prepare tortilla, wrap tightly in plastic wrap. Place dressing in small resealable bag for dipping. (I love those itty bitty resealable plastic containers for stuff like this.)

- Lunchbag Cereal - 1 cup cereal (duh!), 1/4 cup raisins, 1 8 0z carton low fat milk (or to taste, that's a lot of milk for me - I likes my cereal crunchy). Place cereal and raisins in a round plastic bowl with sealable lid. Include a plastic spoon. Voila!

- Sandwich Puzzle - 2 slices whole wheat bread, 2 tbsp cream cheese spread, 1 tbsp jam/preserves. Use a cookie cutter to cut shape into corner of sandwich. Cut lines away from shape to create separate pieces. Pack pieces in a plastic container with a sealable lid. (Heck, you can use peanut butter & jelly for this!)

So now that I've got to get seriously back on Weight Watchers - suffice to say the current size is starting to feel snug - I think I'll be incorporating some of these ideas into my own lunchbox.

Verify!

2005-11-01T15:39:00.000-05:00

Due to the ridiculous number of spam comments that have been appearing lately, I've turned on the verification button. I'm sorry, I know it's a pain, but please - don't let this hinder you from posting. I just get crazy seeing all these other stupid comments. You spam-masters all suck and should have premature hair loss.