I think the thing that I truly dislike about myself is how assertive I am not. I do not like to feel like I'm bothering people, or that I'm going out and getting what I need. While it might seem polite, it often leads to a lot of frustration on my part and I still don't have the answers or things I need... simply because I didn't ask for them.
It's something I struggle with and continue to work on. Starting grad school was a hard exercise in this, and I'm sure I'll encounter more bumps along the road. But I hope one day to be able to be assertive without being a bother. I'm sure it's possible!
Sunday, September 12, 2010
Thursday, September 9, 2010
Day 1: Something You Like About Yourself
This topic is a tough one, mainly because most of us would find it hard to talk about the good we see in ourselves. I often feel too proud or boastful about it. How easy it is to think of all the things we would change and "fix" in ourselves if we could! But if you ask for one thing people like about themselves, they clam up and get all twitchy.
But it's a good, healthy thing to do. And if you can see the good in others, you should be able to see the good in yourself.
And when I think about it, there are several things that aren't too shabby about me. I'm not a total idiot, nor a loser. I used to be a bit of pushover, but I got over that and generally stand my ground. I'm not a supermodel, but I'm not Ugly Betty either. And I'm generally a nice lady. But the thing I really like about myself is... that I'm a damn good cook!
It's funny that this post topic just so happens to tie in with food... but for me, the fact that I can rustle up a mess of something spectacular and yummy in 30 minutes is a badge of honor that I wear with pride. And I really try to branch out in my cooking and conquer cuisines that seemed scary or complicated. I felt that way about Thai food, and then I just up and decided to learn it. The internet is a WONDERFUL resource for this and soon I found a gazillion websites and videos from ordinary folks that were instructing on how to prepare Thai food, and it looked EASY! I am lucky that my grocery store stocks most ingredients for other cuisines and if they don't, there are a handful of specialty grocers in the area that I can check out.
I like the fact that 95% of the time, I can open my pantry, freezer and fridge and make a great meal out of seemingly thin air. Yep, I'm that good.
Mainly, I love the act of cooking and preparing a meal for others to enjoy. I love nourishing people that I care about. I love putting a dish on the table and then digging in as we laugh or tell stories or just eat and talk about food. Food can change your life, I believe that. But I think it should still be accessible and casual, not stuffy, elitist and uptight.
I have learned some lessons about hosting people for dinner, and they all are cliches, but they are also true. Keep it simple. It's the golden rule of hosting. I have done the fancy French meals that take forever, but taste amazing. And I have done homemade guacamole for dinner. Rule of thumb: it helps to select somethings that you can prep earlier and can sit in the fridge or on the counter until it's time to serve. Then focus on a few things that can cook unattended, so you can actually talk to the people who just walked in your front door.
Last December, I heard a radio story with Nigella Lawson about how she likes to have people over several times during the holidays and serve simple things, instead of pulling out all the stops for a great big dinner party. Genius, I thought. So for Christmas this year, I put on a crockpot of chili, popped some tamales in the oven, and brewed some coffee. I made some cornbread and cookies the day before, set them out. And after opening our gifts by the tree with some delicious coffee that morning, Kendall and I set about browning the meat and dumped it in the slow-cooker. We got dressed, had some more coffee and then shredded some cheese, opened a can of jalapenos and put sour cream in a bowl. By the time the doorbell rang, everything was ready to go. I actually got to sit and eat with people on Christmas Day, instead of running around the kitchen like a banshee wearing jingle bells. And I wasn't worried about the turkey not coming out right or the pie crust being soggy or whatever. I felt relaxed and happy. I told jokes. I was not a banshee.
That sunny December day taught me a lot about cooking for people, whether just my husband and myself, or for a house full of guests. No one really cares about how impressive the dish is... It needs to taste good and look appetizing. People will care if you snap their head off because they aren't putting ice in the glasses the "right" way. I have done complicated dishes for people. It is not fun, and the kitchen we eat in looks like a hot mess. I am usually sweaty and tired by the time I sit down to eat. It is not a pretty picture nor a good meal. Sure it tastes good, but what the hell good is that in that sort of situation?
If you can manage to pull off a delicious, simple meal and be jovial and not clammy, then you have hosted a successful dinner. If you can crack a joke, smile and bottle of wine, and serve something other than store-bought vanilla ice cream for dessert, add fifteen points. But there is NOTHING wrong with store-bought vanilla ice cream for dessert.
I like that I can usually add fifteen points to my dinners, even if it's just little ol' me at the table. Remember that time I made out-of-this-world eggplant parmigiana and sat alone "mmm"-ing while my dog thought I was nuts? I do. Remember that time I made pecan crusted chicken, rice pilaf, and lemon rosemary green beans for dinner? It was last Saturday for my family while at my parents' house. We laughed and talked about my brother's children.
Another few truths I have encountered in the kitchen, and then I'll shut up.
1. I do not have children, so for a long time, I worried about what to make for them, especially if they are picky eaters. Should I try to expose them to new delights? Nah. Many kids like pizza, mac and cheese, mashed potatoes with gravy, and ranch dressing. Why fight it? If everyone likes pizza, including adults, then make some pizzas! Pizza is amazing! It's versatile! Dress it up, dress it down, just like your favorite jeans. No pizza? Then try something like breaded baked chicken strips, served with some sauces, yummy-garlic-creamy-little cheesy mashed potatoes with gravy, a lovely vegetable and a simple salad. You may even find that your little guests will try something new, like purple asparagus. My friend's kids did and it was proud moment for everyone involved.
2. Do not put hot liquids in a blender. Ever.
3. If the chicken goes up in flames, put out the fire and go out for Chinese.
And there you have it. What I know about cooking. And why I love that I'm a good cook. And that there's definitely one thing that I like about me.
But it's a good, healthy thing to do. And if you can see the good in others, you should be able to see the good in yourself.
And when I think about it, there are several things that aren't too shabby about me. I'm not a total idiot, nor a loser. I used to be a bit of pushover, but I got over that and generally stand my ground. I'm not a supermodel, but I'm not Ugly Betty either. And I'm generally a nice lady. But the thing I really like about myself is... that I'm a damn good cook!
It's funny that this post topic just so happens to tie in with food... but for me, the fact that I can rustle up a mess of something spectacular and yummy in 30 minutes is a badge of honor that I wear with pride. And I really try to branch out in my cooking and conquer cuisines that seemed scary or complicated. I felt that way about Thai food, and then I just up and decided to learn it. The internet is a WONDERFUL resource for this and soon I found a gazillion websites and videos from ordinary folks that were instructing on how to prepare Thai food, and it looked EASY! I am lucky that my grocery store stocks most ingredients for other cuisines and if they don't, there are a handful of specialty grocers in the area that I can check out.
I like the fact that 95% of the time, I can open my pantry, freezer and fridge and make a great meal out of seemingly thin air. Yep, I'm that good.
Mainly, I love the act of cooking and preparing a meal for others to enjoy. I love nourishing people that I care about. I love putting a dish on the table and then digging in as we laugh or tell stories or just eat and talk about food. Food can change your life, I believe that. But I think it should still be accessible and casual, not stuffy, elitist and uptight.
I have learned some lessons about hosting people for dinner, and they all are cliches, but they are also true. Keep it simple. It's the golden rule of hosting. I have done the fancy French meals that take forever, but taste amazing. And I have done homemade guacamole for dinner. Rule of thumb: it helps to select somethings that you can prep earlier and can sit in the fridge or on the counter until it's time to serve. Then focus on a few things that can cook unattended, so you can actually talk to the people who just walked in your front door.
Last December, I heard a radio story with Nigella Lawson about how she likes to have people over several times during the holidays and serve simple things, instead of pulling out all the stops for a great big dinner party. Genius, I thought. So for Christmas this year, I put on a crockpot of chili, popped some tamales in the oven, and brewed some coffee. I made some cornbread and cookies the day before, set them out. And after opening our gifts by the tree with some delicious coffee that morning, Kendall and I set about browning the meat and dumped it in the slow-cooker. We got dressed, had some more coffee and then shredded some cheese, opened a can of jalapenos and put sour cream in a bowl. By the time the doorbell rang, everything was ready to go. I actually got to sit and eat with people on Christmas Day, instead of running around the kitchen like a banshee wearing jingle bells. And I wasn't worried about the turkey not coming out right or the pie crust being soggy or whatever. I felt relaxed and happy. I told jokes. I was not a banshee.
That sunny December day taught me a lot about cooking for people, whether just my husband and myself, or for a house full of guests. No one really cares about how impressive the dish is... It needs to taste good and look appetizing. People will care if you snap their head off because they aren't putting ice in the glasses the "right" way. I have done complicated dishes for people. It is not fun, and the kitchen we eat in looks like a hot mess. I am usually sweaty and tired by the time I sit down to eat. It is not a pretty picture nor a good meal. Sure it tastes good, but what the hell good is that in that sort of situation?
If you can manage to pull off a delicious, simple meal and be jovial and not clammy, then you have hosted a successful dinner. If you can crack a joke, smile and bottle of wine, and serve something other than store-bought vanilla ice cream for dessert, add fifteen points. But there is NOTHING wrong with store-bought vanilla ice cream for dessert.
I like that I can usually add fifteen points to my dinners, even if it's just little ol' me at the table. Remember that time I made out-of-this-world eggplant parmigiana and sat alone "mmm"-ing while my dog thought I was nuts? I do. Remember that time I made pecan crusted chicken, rice pilaf, and lemon rosemary green beans for dinner? It was last Saturday for my family while at my parents' house. We laughed and talked about my brother's children.
Another few truths I have encountered in the kitchen, and then I'll shut up.
1. I do not have children, so for a long time, I worried about what to make for them, especially if they are picky eaters. Should I try to expose them to new delights? Nah. Many kids like pizza, mac and cheese, mashed potatoes with gravy, and ranch dressing. Why fight it? If everyone likes pizza, including adults, then make some pizzas! Pizza is amazing! It's versatile! Dress it up, dress it down, just like your favorite jeans. No pizza? Then try something like breaded baked chicken strips, served with some sauces, yummy-garlic-creamy-little cheesy mashed potatoes with gravy, a lovely vegetable and a simple salad. You may even find that your little guests will try something new, like purple asparagus. My friend's kids did and it was proud moment for everyone involved.
2. Do not put hot liquids in a blender. Ever.
3. If the chicken goes up in flames, put out the fire and go out for Chinese.
And there you have it. What I know about cooking. And why I love that I'm a good cook. And that there's definitely one thing that I like about me.
An Effort to Blog Again
In an effort to get back into the habit of blogging again, I am being a total copycat and following the lead of my former professor, Dr. Pam Johnston. She taught me how to write poetry and write it well. She's a wonderful writer, and she blogs! So when I saw this idea on her blog, Lost Little River, I had to copy her.
Here's the deal... To blog about different topics for 30 days straight. Here's the list:
Day 01 → Something you like about yourself.
Day 02 → Something you dislike about yourself.
Day 03 → Your favorite quote and why it's your favorite.
Day 04 → A list of 20 favorite things.
Day 05 → What’s the best thing in your life right now?
Day 06 → Someone from the past you'd like to get in touch with.
Day 07 → Someone from the past who disappointed you.
Day 08 → The reasons why you love your significant other or best friend.
Day 09 → A piece of art or sculpture that you really like.
Day 10 → A photo that makes you happy.
Day 11 → A photo that makes you sad.
Day 12 → An old photo of you (taken at least 10 years ago) and a story to go with it.
Day 13 → Your favorite song, band or artist.
Day 14 → Your favorite TV show, past or present.
Day 15 → Something you couldn’t live without, because you’ve tried living without it.
Day 16 → Something you definitely can live without.
Day 17 → Something you're a little neurotic/irrational/OCD about.
Day 18 → Your views on a current controversial topic.
Day 19 → Your faith, or your political views in general.
Day 20 → A book that really meant something to you.
Day 21 → A story about your best friend, past or present.
Day 22 → Something you wish you hadn’t done.
Day 23 → Something you wish you had done.
Day 24 → Make a playlist for someone, and explain why you chose all the songs.
Day 25 → A song that makes you think of someone besides your significant other.
Day 26 → Describe your dream house. Post pictures, if you want.
Day 27 → Something you have to forgive yourself for.
Day 28 → Something you have to forgive someone else for.
Day 29 → Something you still hope to accomplish in your lifetime.
Day 30 → Write a letter to yourself at 20. Offer some advice based on what you've learned in life.
As you can see, these aren't food related. But I'm hoping that as I blog, I'll also be reminded to post more about food in between these little daily reflections. And maybe you'll learn a little bit more about me.
So I hope you don't mind and you don't get bored and you don't disown me. The end.
Here's the deal... To blog about different topics for 30 days straight. Here's the list:
Day 01 → Something you like about yourself.
Day 02 → Something you dislike about yourself.
Day 03 → Your favorite quote and why it's your favorite.
Day 04 → A list of 20 favorite things.
Day 05 → What’s the best thing in your life right now?
Day 06 → Someone from the past you'd like to get in touch with.
Day 07 → Someone from the past who disappointed you.
Day 08 → The reasons why you love your significant other or best friend.
Day 09 → A piece of art or sculpture that you really like.
Day 10 → A photo that makes you happy.
Day 11 → A photo that makes you sad.
Day 12 → An old photo of you (taken at least 10 years ago) and a story to go with it.
Day 13 → Your favorite song, band or artist.
Day 14 → Your favorite TV show, past or present.
Day 15 → Something you couldn’t live without, because you’ve tried living without it.
Day 16 → Something you definitely can live without.
Day 17 → Something you're a little neurotic/irrational/OCD about.
Day 18 → Your views on a current controversial topic.
Day 19 → Your faith, or your political views in general.
Day 20 → A book that really meant something to you.
Day 21 → A story about your best friend, past or present.
Day 22 → Something you wish you hadn’t done.
Day 23 → Something you wish you had done.
Day 24 → Make a playlist for someone, and explain why you chose all the songs.
Day 25 → A song that makes you think of someone besides your significant other.
Day 26 → Describe your dream house. Post pictures, if you want.
Day 27 → Something you have to forgive yourself for.
Day 28 → Something you have to forgive someone else for.
Day 29 → Something you still hope to accomplish in your lifetime.
Day 30 → Write a letter to yourself at 20. Offer some advice based on what you've learned in life.
As you can see, these aren't food related. But I'm hoping that as I blog, I'll also be reminded to post more about food in between these little daily reflections. And maybe you'll learn a little bit more about me.
So I hope you don't mind and you don't get bored and you don't disown me. The end.
Tuesday, September 7, 2010
Both Sides of the Seasons
Here in Central Texas, we are cooling down to sub-95* temps and today, we're getting lots of rain! There's a cool breeze in the air most days and not as much of that sauna-like humidity. Soon, it will be fall! But until then, we can still enjoy summer's produce.
Today after getting soaked, I was cold and wet and wanted soup. So I took what I had on hand and made something hearty and warm... black beans, corn, zucchini, onion... it was delicious!
Today after getting soaked, I was cold and wet and wanted soup. So I took what I had on hand and made something hearty and warm... black beans, corn, zucchini, onion... it was delicious!
It was warm, hearty and filling. And it was EASY! You can do this with whatever you have on hand... which is why I love soup so much. Whatever vegetables and protein you have, just add some broth, season and heat. You can also pack in your veggies and if you stick with broth-based soups, you are in for a low-fat, low-cal meal.
Early Fall-Late Summer Soup
1 tsp oil
1 small yellow onion, diced
1 C diced zucchini
1 C frozen yellow corn
3/4 C black beans
1/2 tsp dried oregano
1 C chicken stock
salt and pepper to taste
Heat oil in pot and add onion. Stir until softened. Add zucchini and let heat. Add corn, beans, oregano and broth. Bring to simmer for a few minutes. Add salt and pepper to taste, and stir. Simmer for one more minute, then serve.
Tuesday, August 24, 2010
Don't Let the Sun Go Down on Me
Tomorrow is the first day back at school. And since summer is nearing its end, I felt the need to grill again. While I'm ready for the cool temps and the sweaters and boots, I am not ready to give up my summer produce. My husband requested a peachy barbecue sauce. It seemed like the perfect fit!
1 pound fresh peaches
3/4 cup chopped sweet onion
1 1/2 tablespoons minced fresh jalapeño without seeds
1 tablespoon canola oil
1/4 cup cider vinegar
1/4 cup bourbon (or whiskey, if that's what you have)
3 1/2 tablespoons mild honey
2 tablespoons Dijon mustard
3/4 teaspoon light brown sugar
1/4 teaspoon chili powder
1/8 teaspoon dry mustard
1/4 teaspoon kosher salt
1 tsp sugar
1 tsp adobo sauce
dash of pepper to taste
Read More http://www.epicurious.com/recipes/food/views/Peach-Barbecue-Sauce-238919#ixzz0xZa06aLE
So I went on the internet and searched and searched and came across this little beauty on Epicurious. It looked like the perfect blend of sweet peachiness and tanginess.
So I got my peaches and I scored them for blanching, I diced onions and jalapeno.
And I got the other ingredients out. Now, I was out of brown sugar, so I made some by mixing white sugar with molasses. You can do it! Try it today! It's fuuuuuun.
Once the water was boiling, I dropped the peaches in for a few minutes. Then I readied an ice bath. Because it was HOT outside and I had the vapors!
Gotcha! It's because that's how you blanch peaches! Once boiled for a few, drop them babies in your ice bath.
What you are looking for is for the skin to peel back from the score marks like this:
Once the peaches have cooled, peel them and seed them and chop them coursely. It will look like this:
Saute your onions and jalapeno in some oil. Add salt.
Yay! This smells amazing. But don't stop now... add the peaches.
Stir it around and let it simmer for about three minutes.
Add the rest of the ingredients.
Stir this up and let it simmer for 30 minutes, covered.
Remember to stir it every now and then. If you're like me, eat some saltines while you stare out the window. Then chug Diet Coke because saltines are real dang dry! Stir the pot. Repeat. It's the simple things in life that cause me the most consternation.
When it's done simmering, it will looks yummy.
Now, I tasted and added 1 tsp sugar, and 1 tsp honey for sweetness and 1 tsp adobo sauce for spiciness and smokiness and a dash of black pepper for more spice! I like the sweet, smoky, tangy, spicy thing.
Let this cool. Do not put hot things in blenders or food processors. If you do... then no, I will NOT come clean up your kitchen! And don't you dare hire someone to do it, because you made that mess all on your own and now you'll clean it all on your own!
Ahem. Life lessons.
Once cooled, put it in a blender or food processor.
Blend or pulse until smooth.
It will sort of look like canned pumpkin... but it won't taste like it!
Now it is ready to use. I personally pounded some boneless skinless chicken breasts and put a few tablespoons over them while I heated the grill. Then I served more on the side.
Oh baby. Yes yes yes. You are yummy.
Now, the sauce is good, but my husband did not love the consistency. I didn't mind it, but I saw his point.
Here it is, in all it's glory:
Peach Barbeque Sauce
adapted from Epicurious, Gourmet
Cut an X in bottom of each peach, then blanch in a medium saucepan of boiling water 10 seconds. Transfer with a slotted spoon to a bowl of ice and cold water and cool. Peel peaches and coarsely chop.
Cook onion, jalapeño, and a pinch of kosher salt in oil in a heavy medium saucepan over medium heat, stirring occasionally, until softened, 8 to 10 minutesutes. Add peaches and remaining ingredients and simmer, uncovered, stirring occasionally, until peaches are very tender, about 30 minutes.
Purée in a blender (use caution when blending hot liquids).
Cooks' note: Sauce can be made 3 days ahead and chilled, uncovered, until cool, then covered.
Read More http://www.epicurious.com/recipes/food/views/Peach-Barbecue-Sauce-238919#ixzz0xZa06aLE
Monday, August 23, 2010
Have I Mentioned How Much I Love my iPhone?
Since I'll be in school full-time, I'll have more time for fitness. Kendall and I have noticed that the Maple-rator could use a little more exercise to use up some of her extra energy, so running is a natural fit. Plus, I love running and I've really missed it.
And oh, how I love my iPhone. It rings when people call, I can check my e-mail and Twitter and Facebook, and I can check the weather and take pictures of my doggies. And then I can download lots and lots of apps. So when I decided to get back into running, I figured there must be an app that uses the GPS function on my iPhone to map my run and calculate the distance. And it needed to be free.
Found one! RunKeeper has a free app that allows you to enter your activity (running, walking, biking, etc) and then hit start. It keeps your time and distance. At the end of your workout, it gives you your distance and time with your miles per hour, and average number of minutes it would take you travel a mile and a handy-dandy little chart of when you were at your energy peak and low.
And with one quick flick, you can also get a map with where you ran! It's all free and you can get it at RunKeeper or iTunes App store.
A few tips:
Turn on your music before entering the app. Your tunes will still play and then you can start mapping and timing your run. But if you start your RunKeeper and then try to access your playlists, it will pause your workout. Not the end of the world, but if you expect it to keep running and tracking you, you will be at a loss when you finish.
It will also save any of your work-outs so you can have a history. You can add little notes about pre-work-out eats, weather that day, how much of it was uphill, etc.
So if you are working out off the treadmill or machine, I highly recommend this app. Hope it works for you!
And oh, how I love my iPhone. It rings when people call, I can check my e-mail and Twitter and Facebook, and I can check the weather and take pictures of my doggies. And then I can download lots and lots of apps. So when I decided to get back into running, I figured there must be an app that uses the GPS function on my iPhone to map my run and calculate the distance. And it needed to be free.
Found one! RunKeeper has a free app that allows you to enter your activity (running, walking, biking, etc) and then hit start. It keeps your time and distance. At the end of your workout, it gives you your distance and time with your miles per hour, and average number of minutes it would take you travel a mile and a handy-dandy little chart of when you were at your energy peak and low.
And with one quick flick, you can also get a map with where you ran! It's all free and you can get it at RunKeeper or iTunes App store.
A few tips:
Turn on your music before entering the app. Your tunes will still play and then you can start mapping and timing your run. But if you start your RunKeeper and then try to access your playlists, it will pause your workout. Not the end of the world, but if you expect it to keep running and tracking you, you will be at a loss when you finish.
It will also save any of your work-outs so you can have a history. You can add little notes about pre-work-out eats, weather that day, how much of it was uphill, etc.
So if you are working out off the treadmill or machine, I highly recommend this app. Hope it works for you!
Tuesday, August 17, 2010
Tightening the Belt... without Sacrifice
I can't believe it's my last week at work! I'll be starting school full-time next week, and that means we'll be a one income household. Sure, I have some things on the horizon, but for the time being, we've got to economize, baby! It's all about tightening our belt or wallet without giving up good taste and good nutrition.
In preparation for these big changes, we've taken a few steps to pare down. For one, we've set a budget for our grocery bill and to help us stick to it, we've switched to paying cash. It's hard to hand over dollar bills rather than swiping a card. And while I shop, I keep a running tab on a calculator. That really keeps things in check. By the end of the trip, I know if I have the money to splurge a little or not.
As always, make a menu before you go and make your grocery list from there. Look at the week's ad at your local grocer or two and use the sale items to build your menu. Chicken on sale? Can you get 5 lbs of potatoes for a song? Consult your cookbooks and recipe sources online to help come up with tasty meals using sale items. And don't be ashamed to clip coupons, but be careful! Only cut out ones for items you USE on a regular basis. Take them to the store, but compare prices. Sometimes coupons don't guarantee the best deal. Calculators are your best friend in the grocery store!
I know this can sound really restrictive and boring, but don't resort to plain stand-by recipes. You will get tired and burnt out and then you will blow it. Like dieting, don't do anything crazy and cut out carbs or fat or sugar, because you will end up surrounded by burgers, fries, fried rice, and ice cream. Look for new ideas and recipes to try. Branch out to new cuisines. Keep it interesting!
It's true, cheap food is not always healthy food, but shop for whole, raw ingredients! You can get great deals on fresh or frozen vegetables and fruits, brown rice and whole-wheat pasta in bulk (it goes on sale too!), dried beans, eggs, milk, and other proteins.
What tricks do you use to keep your grocery bill low?
In preparation for these big changes, we've taken a few steps to pare down. For one, we've set a budget for our grocery bill and to help us stick to it, we've switched to paying cash. It's hard to hand over dollar bills rather than swiping a card. And while I shop, I keep a running tab on a calculator. That really keeps things in check. By the end of the trip, I know if I have the money to splurge a little or not.
As always, make a menu before you go and make your grocery list from there. Look at the week's ad at your local grocer or two and use the sale items to build your menu. Chicken on sale? Can you get 5 lbs of potatoes for a song? Consult your cookbooks and recipe sources online to help come up with tasty meals using sale items. And don't be ashamed to clip coupons, but be careful! Only cut out ones for items you USE on a regular basis. Take them to the store, but compare prices. Sometimes coupons don't guarantee the best deal. Calculators are your best friend in the grocery store!
I know this can sound really restrictive and boring, but don't resort to plain stand-by recipes. You will get tired and burnt out and then you will blow it. Like dieting, don't do anything crazy and cut out carbs or fat or sugar, because you will end up surrounded by burgers, fries, fried rice, and ice cream. Look for new ideas and recipes to try. Branch out to new cuisines. Keep it interesting!
It's true, cheap food is not always healthy food, but shop for whole, raw ingredients! You can get great deals on fresh or frozen vegetables and fruits, brown rice and whole-wheat pasta in bulk (it goes on sale too!), dried beans, eggs, milk, and other proteins.
What tricks do you use to keep your grocery bill low?
Sunday, August 15, 2010
Tantalizing Tandoori Chicken
...or "The Best Chicken You've Ever Made," as my husband proclaimed as he bit into his dinner.
I've never tried an Indian dish, but after watching "The Mistress of Spices" and "Dhoom 2," I was inspired. So I pulled up a few Tandoori Chicken recipes and then stuck with Eating Well's Tandoori Chicken, with a few twists of my own.
First, you need to make the marinade. Start by measuring out your spices. I decided to grind up my cumin. By "grind," I mean "crush slightly."
If you have the means and the drive, invest in a mortar in pestle. This simple little beauty cost about $5. Taking the spice seeds or pods and smushing them yourself unlocks a fresh, bright flavor. So worth the elbow grease.
Go ahead and throw them in a bowl. Look at how beautiful these spices are!
Keep on adding. You'll be so thankful.
Now, I added some tumeric and curry powder to my recipe. What's so great about this marinade is that you can throw lots of different spices in there. Experiment!
Okay, now, next... add your plain yogurt and stir it well. It will look like this:
Add this to the chicken. I put my chicken in a large zip-top bag and poured the marinade in. Then I distributed it around. Put it in the fridge for about 5 hours. Stir or redistribute the marinade around the chicken a few times. This, the time and the stirring, is KEY to your success.
In the meantime, grab a cuke and slice it up.
Then dice it!
Cooking is fun. Now, here's a little trick. Put some cilantro in a cup. If you are one of those people who hates cilantro, you can use mint or even parsley. This is going to become a raita, which is a cool compliment to your spicy chicken, so you can use whatever you like that sounds cooling.
Take your kitchen shears and chop it up in the cup. You'll be left with this...
Chopped herbs! You can use this with basil or parsley and get a really nice fine chop that is hard to get on a chopping board sometimes. And it's more fun this way. And it's a great job for kiddos that doesn't involve a sharp knife. Everybody wins!
Add the cilantro/mint/parsley to the cucumber, and then put in 1-2 cloves minced garlic, salt and pepper. Then add a few dollops of plain yogurt.
Viola! Adjust to your taste. Let this sit in the fridge for at least an hour. It gets so yummy. Again, experiment. I put in a few cumin seeds. Do what moves you.
Now, pull your chicken out of the fridge and put it in an ovenproof dish.
Preheat your oven to 500* F. It's hot. But that's part of the magic! The hot oven is meant to mimic a clay oven or pot. So, get on with your life and pop it in for about 20 minutes.
Meanwhile, made some rice or warm up some naan or roast some veggies or make a salad. Whatever you want. I went for some rice. And I poured some wine! It's a recipe for deliciousness.
So you get some seriously delicious chicken. It's so moist! I made it with chicken breasts. I think the combination of marinading in yogurt for hours and then putting it in the oven at a high heat for a shorter period of time is what makes this so juicy and tasty.
Whatever the deal, this dish is pure magic. If I were to do it again, I'd make basmati or jasmine rice, or better yet, coconut rice. And I'd include naan. And maybe some lime in my water? And some lovely, cold fresh fruit on the side. But as is, this is an easy and inexpensive meal that tastes amazing.
Until next time... eat well, my friends!
I've never tried an Indian dish, but after watching "The Mistress of Spices" and "Dhoom 2," I was inspired. So I pulled up a few Tandoori Chicken recipes and then stuck with Eating Well's Tandoori Chicken, with a few twists of my own.
First, you need to make the marinade. Start by measuring out your spices. I decided to grind up my cumin. By "grind," I mean "crush slightly."
If you have the means and the drive, invest in a mortar in pestle. This simple little beauty cost about $5. Taking the spice seeds or pods and smushing them yourself unlocks a fresh, bright flavor. So worth the elbow grease.
Go ahead and throw them in a bowl. Look at how beautiful these spices are!
Keep on adding. You'll be so thankful.
Now, I added some tumeric and curry powder to my recipe. What's so great about this marinade is that you can throw lots of different spices in there. Experiment!
Okay, now, next... add your plain yogurt and stir it well. It will look like this:
Add this to the chicken. I put my chicken in a large zip-top bag and poured the marinade in. Then I distributed it around. Put it in the fridge for about 5 hours. Stir or redistribute the marinade around the chicken a few times. This, the time and the stirring, is KEY to your success.
In the meantime, grab a cuke and slice it up.
Then dice it!
Cooking is fun. Now, here's a little trick. Put some cilantro in a cup. If you are one of those people who hates cilantro, you can use mint or even parsley. This is going to become a raita, which is a cool compliment to your spicy chicken, so you can use whatever you like that sounds cooling.
Take your kitchen shears and chop it up in the cup. You'll be left with this...
Chopped herbs! You can use this with basil or parsley and get a really nice fine chop that is hard to get on a chopping board sometimes. And it's more fun this way. And it's a great job for kiddos that doesn't involve a sharp knife. Everybody wins!
Add the cilantro/mint/parsley to the cucumber, and then put in 1-2 cloves minced garlic, salt and pepper. Then add a few dollops of plain yogurt.
Viola! Adjust to your taste. Let this sit in the fridge for at least an hour. It gets so yummy. Again, experiment. I put in a few cumin seeds. Do what moves you.
Now, pull your chicken out of the fridge and put it in an ovenproof dish.
Preheat your oven to 500* F. It's hot. But that's part of the magic! The hot oven is meant to mimic a clay oven or pot. So, get on with your life and pop it in for about 20 minutes.
Meanwhile, made some rice or warm up some naan or roast some veggies or make a salad. Whatever you want. I went for some rice. And I poured some wine! It's a recipe for deliciousness.
So you get some seriously delicious chicken. It's so moist! I made it with chicken breasts. I think the combination of marinading in yogurt for hours and then putting it in the oven at a high heat for a shorter period of time is what makes this so juicy and tasty.
Whatever the deal, this dish is pure magic. If I were to do it again, I'd make basmati or jasmine rice, or better yet, coconut rice. And I'd include naan. And maybe some lime in my water? And some lovely, cold fresh fruit on the side. But as is, this is an easy and inexpensive meal that tastes amazing.
Until next time... eat well, my friends!
Thursday, August 12, 2010
Ch-ch-ch-CHANGES
So much has happened since I last posted. I have lots of BIG NEWS!
For starters, in July, I became an aunt again. My brother and sister-in-law had a beautiful baby girl. She's the picture of perfection and everyone in the family is quite in love with her. There has been much "ooh"-ing and "aah"-ing and snuggling going on with the little bundle of joy. She has a thick head of hair, long fingers, and little sausages for legs and arms.
Later in July, Kendall and I added a new addition to our family as well. We adopted another dog! We found Daisy at our local shelter and after introducing her to Maple, we adopted her. She's a Cairn Terrier mix, and is so sweet and loving. Daisy and Maple are now real sisters, exploring together.
In other big news, I will be starting my Masters in about two weeks, and am so excited! Unfortunately, I will have to stop working at my current job; I needed a more flexible schedule and they weren't able to fit it in. So I will be a full-time student. I hope this means I can blog more, but will also be writing for Austin's Examiner.com on pet rescue in the Austin area. Exciting, no? There are a few other plans in the works, but more on that later.
In the midst of all this, I've been cooking and eating. And I will continue to do so! I'll be posting back here soon with some great recipes and ideas.
Until then...Keep eating!
For starters, in July, I became an aunt again. My brother and sister-in-law had a beautiful baby girl. She's the picture of perfection and everyone in the family is quite in love with her. There has been much "ooh"-ing and "aah"-ing and snuggling going on with the little bundle of joy. She has a thick head of hair, long fingers, and little sausages for legs and arms.
Later in July, Kendall and I added a new addition to our family as well. We adopted another dog! We found Daisy at our local shelter and after introducing her to Maple, we adopted her. She's a Cairn Terrier mix, and is so sweet and loving. Daisy and Maple are now real sisters, exploring together.
In other big news, I will be starting my Masters in about two weeks, and am so excited! Unfortunately, I will have to stop working at my current job; I needed a more flexible schedule and they weren't able to fit it in. So I will be a full-time student. I hope this means I can blog more, but will also be writing for Austin's Examiner.com on pet rescue in the Austin area. Exciting, no? There are a few other plans in the works, but more on that later.
In the midst of all this, I've been cooking and eating. And I will continue to do so! I'll be posting back here soon with some great recipes and ideas.
Until then...Keep eating!
Monday, July 19, 2010
Chicken and Veggie Alfredo
When I think about the joys of life, I think of a sweet sleeping puppy, wildflowers blooming in the springtime and butter and cream. And freshly laundered crisp cotton pajamas. Sometimes these all come together. Well, they didn't EXACTLY all come together at the same time for me, because it's summer. BUT ANYWAY. I made a pasta alfredo with some chicken and all sorts of yummy veggies. Behold.
I had never made an alfredo sauce from scratch, but I was so happy to find out that it was a cinch!
First, set some water to boil and get your spaghetti or fettuccine or whatever ready to cook.
Then, get some chicken and slice thinly. Sautee until cooked and then set aside.
Repeat with some lovely veggies of choice. I went with a nice assortment of summer veggies here.
I literally chopped up what was in my fridge. Follow my lead!
Here's the magic stuff. Butter, a stick of it or 1/2 C, plus 1 more Tbsp. And 3/4 C of heavy cream. And 1/2 C of grated parmesan plus more for the sprinkling. Also, have some salt and pepper on hand too. Never hurts, right? This magic stuff is very, very naughty. But you know what? Live a little. Don't eat like this every day. But if you had a bad week or got some fabulous news, or it's a cause for celebration, invite your nearest and dearest around you and whip this sauce up.
Now, what I did here is put the butter in the same Dutch oven that you browned the chicken and veggies in. It was a good idea. Scrape up the brown bits. Stir. Believe.
Then drain your pasta and dump into the butter and add the chicken and vegetables.
You can stop here and add some of the pasta cooking water and some salt and pepper and be pretty happy. But let's not stop here, okay? Let's venture a little further down the rabbit hole.
Add cream and cheese and some of the pasta cooking liquid and some salt and pepper. Then add that extra tablespoon of butter. And stir it all together. Adjust according to your own taste. I use tongs to toss all the noodles and veggies and chicken so it gets evenly coated with cream and butter and cheese. I know! So good.
Throw it in a bowl. Sprinkle some more parmesan on top. It's what your Mom would want you to do. And stand up straight, for crying out loud!
I added some fresh cracked pepper on top. I roll like that.
But let's get down to brass tacks here, folks. This recipe is easy, but also rich and delicious. It's very simple, but don't let that fool you. It is really, very delicious.
I adapted it from this classic recipe from Gourmet magazine and now available on Epicurious. And by adapted, I mean I added chicken and veggies.
Enjoy, people!
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