Dinners, easy as 1, 2, 3!

I love fondue.

I love the idea of this wonderful, interactive food and also love the taste.

However, making fondue sometimes just doesn't seem convenient.

And while there is something to be said about working hard to make a meal and enjoying the fruits of your labor, there is also something to be said about working smart with quick-to-prepare foods that offer less work and great quality.

Usually, quick-to-prepare and great quality don't go hand in hand. But luckily for me and my family, two meals this week fell under this category with much success.

The first, was Voila from Bird's Eye.

Voila comes in the freezer section and is easily and quickly prepared in a skillet.

I tried the Three Cheese Chicken with radiatore pasta, carrots and broccoli. The most important part: my son liked it. The next most important part: my husband and I liked it, too!

The veggies weren't overcooked, the chicken wasn't rubbery or grisly, and the pasta was perfect.

The second meal that I had this week that fell into this category was fondue.

No, you say, fondue that is quick and easy? Yes. It's true.

If you have ever seen this package and wondered if it was any good, here's your answer: YES.

Swiss Knight Fondue is a quality product that is half gruyere and half swiss cheese and tastes so similar to a pot of fondue that I once slaved over that I was shocked the first time I tried it.

I served mine with some kalamata olive bread, some parboiled white potatoes and some blanched broccoli. Dinner with flair in no time flat!

So next time you're looking for a quick meal but don't want to stop at the local burger joint, try some Voila or fondue...you'll be glad you did!

A Cheesy Review: Cotswald and Crackers

While out shopping today, we encountered the fabulous cheese counter at the Wild Oats store in Boulder. I was lucky enough to get the opinion of their cheese expert, who had personally tasted many of the cheeses.

When I selected Cotswald, she said it was one of her favorites. With a creamy, cheddar-like flavor, infused with onion, chive and other seasonings, it's easy to understand why!

This was an excellent cheese, good with fruit or plain.

But today, the Cotswald inspired me to bake some fresh crackers.




From How to Cook Everything
Crackers
Makes about 4 servings

Time: About 15 minutes

Crackers are ridiculously easy to make, and once you produce your first batch you'll have little trouble figuring out how to create your favorites. Sprinkle them with salt, sesame seeds, or poppy seeds; work a tiny bit of garlic or herbs into the dough; or substitute whole wheat or rye flour for some or all of the white flour.

1 cup (about 4 1/2 ounces) all-purpose flour, plus more as needed
1/2 teaspoon salt
2 tablespoons butter
About 1/4 cup water, plus more as needed

1. Preheat oven to 400 degrees Farenheit.
2. Place the flour, salt and butter together in a large bowl or in the container of a food processor fitted with the steel blade. Blend with a fork or pulse, until the flour and better are combined. Add about 1/4 cup of water and blend, then continue to add water until the mixture holds together but is not sticky.
3. Roll out on a lightly floured surface until 1/4 inch thick, or even less. Don't worry about overhandling - add flour as needed, and keep rolling. Score lightly with a sharp knife or razor if you want to break these into nice squares or rectangles later on. Bake on a lightly floured baking sheet, or directly on baking stones, until lightly browned, about 10 minutes. Cool on a rack; serve warm or room temperature, or store in a tin.

Cream Crackers: These are quite rich and yummy; you'll have no trouble eating them with no toppings at all. Increase the butter to 4 tablespoons (1/2 stick). Substitute milk or cream for the water. Proceed as above.

Spinach, Mushroom & Garlic Pizza and...Solitaire

Gosh, I guess that I've been on a bit of a pizza kick lately. I didn't realize it until now.

It must be the attraction of simple, summer food. Food that can be made at home or ordered from a restaurant with success.

For this recipe, I used the basic pizza dough recipe that I used in my focaccia recipe.

After that, I simply topped with a little store-bought pizza sauce, some Italian cheese blend and desired toppings. I used a frozen spinach for the right texture and lots of fresh garlic and thinly sliced mushrooms.

My son won his first games of solitaire this last week. He just learned how to play and he played nonstop until he won. As promised (he insisted this go up on the blog!), here is a picture of his winning piles:

Stop the presses...I have a new bed!

Or, make that, I will have a new bed. Once they deliver it on Saturday.

And not only is it just any bed...it's a Heavenly Bed like they have at the Westin. We managed to get a pretty decent deal for the mattress only (we'll be getting a platform bed soon, at least, that's the hope!).

I don't want to get excited too early, but the prospect of sleeping on a new bed is just getting me all revved up!

Now, we just need a job!

Mattresses, bed...ugh!

Since I got to Colorado, three weeks ago tomorrow, we have been shopping for a bed. We didn't bring our old bed with us because it just wasn't it good shape, and planned on purchasing a bed right when we got here.

Well, we managed to purchase a bed. But then, we returned it. And ever since, we've been looking again. And of course, we're out about $300 for pillows and stuff that we had to purchase as well as the nonrefundable delivery fees.

First of all, we returned the last bed because the delivery people damaged it during delivery. It had high and low spots and the side was bowing out. It was a pocket-coil type bed, so I guess you have to be especially careful when you move those.

We were afraid that it'd be too easy to damage a new one, even the next time we moved it, so we flat-out returned it.

So. Back to the floor. I've only had one day of excruciating pain (in my shoulder) as a result, so I guess that I must be getting more used to it.

I say more because I woke up this morning with tingling feet.

The first thing on my agenda today is to go to yet another mattress store. Don't ask how many we've been to. Suffice it to say that we've been to every mattress chain except one.

Wish me luck!!! I need it!

And as far as a bed goes (the headboard, footboard, etc.), we couldn't agree on any style any time we've ever been in a store, except one. And this store is the store. It is all Amish furniture from Ohio and all handcrafted (without machines). It's the most amazing, beautiful, top-quality furniture that we've seen.

Too bad a bedroom set only costs about $3600 (on the very cheap end) up to about $6000 for some of the other sets! When we finally agree on the furniture, the only thing we know for sure is that we can't afford it.

My husband would like to just buy, charge, and pay later, but I think that I'll just let my practical side save us from that tragedy.

(for this next section, think Batman)
Will Craiglist save the dynamic duo from this neverending bed-buying torture? Tune in next week (no, not really, maybe tomorrow...besides, if I find a bed, I'll be so estatic that I'll be blogging ASAP) to find out!

I am a Boston Creme Donut!

Nerissa over at Deetsa's Dining Room had this donut page up on her blog so I thought I'd find out what kind of donut I am.

You Are a Boston Creme Donut

You have a tough exterior. No one wants to mess with you. But on the inside, you're a total pushover and completely soft. You're a traditionalist, and you don't change easily. You're likely to eat the same doughnut every morning, and pout if it's sold out.

What Donut Are You?

Focaccia

Many times, the recipes that I decide to try are foods that I've eaten at restaurants and love. That was the case when I decided that I needed some focaccia.

If you've ever eaten at a Macaroni Grill, then you have tried this bread. Brought to your table hot from the oven and served with olive oil and balsamic vinegar, it's one of the most welcome greetings I can recall among many restaurants.

It's salty and tastes of rosemary and wonderful, fragrant olive oil. The olive oil that you dip it in is like butter for a baguette and works perfectly.

And the variations are endless. Use a variety of herbs, or try any of the following as a topping:
1. thinly sliced tomato or reconstituted sun-dried tomatoes, or oven-dried tomatoes
2. caramelized onions
3. pitted black or green olives, or tapenade (black olive paste)
4. freshly grated parmesan cheese
5. thinly sliced mushrooms
6. strips of marinated, grilled, or broiled peppers
7. thin slices of prosciutto (added toward the end of cooking to prevent them from drying out)

Two things that occurred to me as a typed the recipe below:

First, do they really need to say "try not to tear the dough?" It reminds me of exercise videos where the perky blonde says, "don't forget to breathe!"

And Second, if you haven't gone out and gotten kosher salt yet (even after listening to AB go on and on about it, not to mention every other food show of that channel), go do it now. Invest the $2.50 on it and you'll be glad you did.

from Mark Bittman's How to Cook Everything, here is the recipe for Focaccia:
Focaccia
Makes 1 Focaccia

Time: About 3 hours, largely unattended

If you make a thick-crust pizza, dimple its surface with your fingertips, sprinkle it with olive oil and salt, and cool it until just warm or at room temperature, you have focaccia. Of course you can make more complex focaccia than that, just as you can make more complex pizza.

1 recipe Basic Pizza Dough (to follow), made with an extra tablespoon olive oil
3 tablespoons olive oil
Coarse Salt
Herbs (optional, add hardy herbs, such as rosemary at the beginning, fragile herbs such as sage or basil toward the end of cooking)

When the dough is readyj, knead it lightly, form it into a ball, and place it on a lightly floured surface. Sprinkle with a little more flour and cover with plastic wrap or a towel; let it rest for 20 minutes.

Use 1 tablespoon of the oil to grease an 11x17-inch jelly-roll pan. Press the dough into a small rectangle and place it in the pan. Let it relax in the pan for a few minutes. Press the dough to the edges of the pan. If it resists stretching, stretch it gently, then let it rest for a few minutes. Sometimes this takes a while, because the dough is so elastic. Don't fight it; just stretch, let it rest for 5 minutes, then stretch again. (Just a note, I had NO problem with mine stretching to the desired time, without waiting.) Try not to tear the dough.

Cover the dough and let it rise for at least 30 minutes or until somewhat puffy. Meanwhile, preheat the oven to 425 degrees F. Uncover the dough and dimple the surface all over with your fingertips. Drizzle with the remaining olive oil and sprinkle with coarse salt.

Place in the oven, lower the temperature to 375 degrees F, and bake for about 30 minutes, or until the focaccia is golden. Remove and cool on a rack before serving. Cut focaccia into squares and serve with meals or as a snack. Or cust squares in half horizontally and use to make sandwiches. Focaccia, well wrapped (first in plastic, then in foil), freezes fairly well for 2 weeks or so. Reheat, straight from the freezer (unwrap, remove plastic, and then rewrap in foil), in a 350 degree oven for 10 to 15 minutes.

Basic Pizza Dough
1 teaspoon instant or rapid-rise yeast
3 cups (about 14 ounces) all-purpose or bread flour, plus more as needed
2 teaspoons coarse kosher or sea salt, plus extra for sprinkling
1 to 1 1/4 cups water
2 tablespoons plus 1 teaspoon olive oil

Combine the yeast, flour, and 2 teaspoons salt in the container of a food processor. Turn the machine on and add 1 cup water and the 2 tablespoons of oil through the feed tube.

Process for about 30 seconds, adding more water, a little at a time, until the mixture forms a ball and is slightly sticky to the touch. If it is dry, add another tablespoon or two of water and process for another 10 seconds. (In the unlikely event that the mixture is too sticky, add flour, a tablespoon at a time.)

Turn the dough onto a floured work surface and knead by hand a few seconds to form a smooth, round dough ball. Grease a bowl with the remaining olive oil, and place the dough in it. Cover with plastic wrap or a damp cloth and let rise in warm, draft-free area until the dough doubles in size, 1 to 2 hours. You can cut this rising time short if you are in a hurry, or you can let the dough rise more slowly, in the refrigerator, for up to 6 or 8 hours.

Proceed with any pizza recipe below, or wrap the dough tightly in plastic wrap and freeze for up to a month. Defrost in a covered bowl in the refrigerator or at room temperature.

To make this dough by hand: Combine half the flour with the salt and yeast and stir to blend. Add 1 cup water and the 2 tablespoons olive oil; stir with a wooden spoon until smooth. Add remaining flour a bit at a time; when the mixture becomes too stiff to stir with a spoon, begin kneading, adding as little flour as possible[md]just enough to keep the dough from being a sticky mess. Knead until smooth but still quite moist, about 10 minutes. Proceed as above.

To make this dough with a standing mixer: The machine must be fairly powerful or it will stall. Combine half the flour with the salt, yeast, 2 tablespoons olive oil, and 1 cup water; blend with the machine's paddle. With the machine on slow speed, add flour a little at a time, until the mixture has become a sticky ball that pulls away from the sides of the bowl (switch to the dough hook if necessary). Knead for a minute by hand, adding as little flour as possible, then proceed as above.

Butterflies at the Bank

There were two of these beautiful big monarchs outside my bank a couple of days ago.

Take and Bake Pizza (and my 100th post!)

We tried a place called Papa Murphy's a couple of days ago. They are one of a few local companies that specialize in the take and bake pizza.

We never had anything like this in California, but with slightly better prices than buying a cooked pizza, it was worth a try. We bought a family size (16-inch) Cowboy pizza which has pepperoni, sausage, black olives, and fresh mushrooms as the toppings. With coupon, it cost us $9.99 plus tax.

I could barely fit this pizza in this our oven! When it was done, it was fabulous! This was better than a lot of regular pizza places we have tried in the past. There was lots of cheese, toppings and the sauce and crust were great.

This was from:
Papa Murphy's
133 McCaslin Blvd., Ste. G
Louisville, CO 80027

By the way, this post is my 100th post (combined from my previous blog, SoCalFoodie.blogspot.com and this one)!

Maybe I'll celebrate...donuts sound good (for some reason)!

Chicken and Dumplings

Yum. Let's just start there. Yum, yum, and more yum!

If you have ever cooked a recipe and had the result be, well, let's just say, less than satisfying, then you know my pain.

It's the pain of standing for hours, measuring and preheating, tempering or simmering, only to discover that the place with the yellow arches might have been a better dinner. (No, not really.)

But this recipe for Chicken and Dumplings from America's Test Kitchen, really was a wonderful surprise. When the meal was complete, it was exactly what I thought it would be. Which, is to say, it was wonderful.

And to top it off, both of my guys liked it. Which is something of a small miracle.

It is time consuming, but simple enough, and the result is enough food to feed a family of three for at least 2 hearty meals. Maybe more if you don't pig out like I did.

Chicken and Dumplings

Don't use low-fat or fat-free milk in this recipe. Start the dumpling dough only when you're ready to top the stew with the dumplings. Serves 6 to 8

Stew
5 pounds bone-in, skin-on chicken thighs (I actually used the pcs of about a whole chicken, approx 4lbs)
Table salt and ground black pepper
4 teaspoons vegetable oil
4 tablespoons unsalted butter (1/2 stick)
4 carrots , peeled and sliced 1/4 inch thick
2 ribs celery , sliced 1/4 inch thick
1 large onion , minced
6 tablespoon unbleached all-purpose flour
1/4 cup dry sherry
4 1/2 cups low-sodium chicken broth
1/4 cup whole milk
1 teaspoon minced fresh thyme leaves
2 bay leaves
1 cup frozen green peas
3 tablespoons minced fresh parsley leaves

Dumplings
2 cups unbleached all-purpose flour
1 tablespoon baking powder
1 teaspoon table salt
1 cup whole milk
3 tablespoons reserved chicken fat (or unsalted butter)

1. For the Stew: Pat the chicken dry with paper towels, then season with salt and pepper. Heat 2 teaspoons of the oil in a large Dutch oven over medium-high heat until just smoking. Add half of the chicken and cook until golden on both sides, about 10 minutes. Transfer the chicken to a plate and remove the browned skin. Pour off the chicken fat and reserve. Return the pot to medium-high heat and repeat with the remaining 2 teaspoons oil and the remaining chicken. Pour off and reserve any chicken fat.

2. Add the butter to the Dutch oven and melt over medium-high heat. Add the carrots, celery, onion, and 1/4 teaspoon salt and cook until softened, about 7 minutes. Stir in the flour. Whisk in the sherry, scraping up any browned bits. Stir in the broth, milk, thyme, and bay leaves. Nestle the chicken, with any accumulated juices, into the pot. Cover and simmer until the chicken is fully cooked and tender, about 1 hour.

3. Transfer the chicken to a cutting board. Discard the bay leaves. Allow the sauce to settle for a few minutes, then skim the fat from the surface using a wide spoon. Shred the chicken, discarding the bones, then return it to the stew.

4. For the Dumplings: Stir the flour, baking powder, and salt together. Microwave the milk and fat in a microwave-safe bowl on high until just warm (do not over-heat), about 1 minute. Stir the warmed milk mixture into the flour mixture with a wooden spoon until incorporated and smooth.

5. Return the stew to a simmer, stir in the peas and parsley, and season with salt and pepper. Following the photos below, drop golf-ball-sized dumplings over the top of the stew, about 1/4 inch apart (you should have about 18 dumplings). Reduce the heat to low, cover, and cook until the dumplings have doubled in size, 15 to 18 minutes. Serve.

Nature...direct to you!

Last night my son and I returned home from the grocery store, carrying frozen peas for our chicken and dumplings (will post tomorrow), and we came across a baby bird in the grass. I almost did't realize that it was a baby bird, mostly because it didn't move at all and blended in somehow.

As I got closer, I realized that the bird was so young that he didn't even have the ability to fly or hop away. So, I thought, he's waiting for his close-up (Mr. Demille)!

I dashed inside and retrieved the camera and here is the little dear. I hope that he makes it through the night and nobody bigger and hungrier comes along to meet him.

It occurred to me that when I was younger, I would've begged and cried to be able to bring that bird in the house. I would have laid awake wondering if he was okay and dashed outside first thing to see what happened while I slept. I guess that I've gotten older and have begun to accept that some things are up to nature and fate, if you will.

My son didn't beg or ask to take it inside. I guess either it's a girl thing or perhaps he's more Zen than I am when it comes to letting go. Either way, I am guessing he'll sleep better tonight than I will.

Coffee Cake Muffins

On Saturday, I tried a recipe from my new cookbook, How to Cook Everything, by Mark Bittman. They turned out well, and my husband even thought they were better than the coffee crumble cake from Starbucks.

The sugar in this muffin recipe is kept to a minimum, so if you prefer a sweeter muffin, you should increase to taste. I made it according to the recipe and I thought it was fine.

3 tablespoons melted butter or canola or other neutral oil, plus some for greasing the muffin tin
2 cups (about 9 ounces) all-purpose flour
1/4 cup sugar, or to taste
1/2 teaspoon salt
3 teaspoons baking powder
1 egg
1 cup milk, plus more if needed

1/2 cup packed brown sugar
1 teaspoon ground cinnamon
1 cup finely chopped walnuts, pecans, or cashews
2 tablespoons melted butter

1. Preheat the oven to 400 degrees Farenheit. Grease a standard 12-compartment muffin tin.

2. Mix together the dry ingredients in a bowl. Beat together the egg, milk, and butter or oil in a separate bowl. Mix together the brown sugar topping in a separate bowl. Make a well in the center of the dry ingredients and pour the wet ingredients and half of the brown sugar-nut mix into it. Using a large spoon or rubber spatula, combine the ingredients swiftly, stirring and folding rather than beating, and stopping as soon as all the dry ingredients are moistened. The batter should be lumpy, not smooth, and thick but quite moist; add a little more milk or other liquid if necessary.

3. Spoon the batter into the muffin tins, filling them about two-thirds full and handling the batter as little as possible. (If you prefer igger muffins, fill the cups almost to the top. Pour 1/4 cup water into those cups left empty.) Bake 20 to 30 minutes, or until the muffins are nicely browned and a toothpick inserted comes out clean. Remove from the oven and let rest for 5 minutes before taking them out of the tin. Serve warm.

Boulder Famer's Market

It was raining all morning. There was enough rain for umbrellas, but it didn't stop the folks from coming out for the fresh veggies, fruits, honey, cheese, honey wine, and flowers.

This farmer's market is completely outdoors and goes on every Wednesday and Saturday in downtown Boulder, CO. The colors and smells are fabulous.

Golden Beets

Chiogga Beets and Red Beets

Green Onions

Fresh Bread Stand

I knew you weren't from around here...

Sometimes I feel like I am wearing a sign around my neck that says: kick me; I'm from California.

A serious influx of Californians to Colorado (and the attitudes and higher real estate prices that have come along with them) have created a "special" attitude towards them. Namely, they aren't liked.

Not that anyone would be rude to you, but you might notice a little more aggressiveness on the roads as you display your California plates.

And sometimes, when you're not even in your car, people still somehow know that you're not from here.

My neighbor Deanne knew that I wasn't from Colorado in an instant. "It's the club on your car," she claimed that gave me away. Apparently, car theft is not a problem here, so I stick out like a sore thumb with that on my vehicle. But, when she asked me a couple of days later if I gave up on it yet, I said, no...I'll keep my club, thanks. At least for a while. You see, that car was stolen once before, and like they say, once bitten, twice shy.

Which brings me to something that another Coloradoan said to me earlier this week. He said that it takes Californians about 10 years to calm down once they get here. It gave me a laugh, but I think that he was mostly serious.

I guess we'll see how long it takes. And all kidding aside, the people here really are friendly and nice, even to Californians.

They did what?!

Yes, that's right. My friendly maintenance man in our apartment complex gave me about a third of a mason jar full of paint. So, just in case we happen to bang a dent in our wall, we can simply paint over the damage and voila! we have a perfect wall again. And, this was with the management's approval. Awesome, huh!?

Tonight we spent about two and a half hours shopping in one store for a dresser, a bookshelf and a coffee table. But you know what the worst part was? We found items that would work for each thing we needed...but didn't end up buying anything. Ugh! My husband decided he wanted to sleep on it, because he'd been overloaded with information and choices.

So, I guess that means that I have twenty-four hours to bend him to my will!

We went to several stores before entering the American Furniture Warehouse. It was immense, and we got lost several times. I think that it would take an average of 10 minutes just to walk straight through, not even looking at the furniture! And, of course, it has two floors, the top floor larger and more massive than the lower.

When we first entered the store, my husband startled me by half-yelling out, "Damn radio!" Oh-kay...I'm thinking he's hearing voices in his head and he's mad about it. Great. That's what I get for marrying an older man (well, he is 35!).

Well, apparently, he was able to hear the radio announcer tell the scores of the women's match at Wimbeldon, which he had Tivo'd and was planning on watching once we got home. Guess what I didn't have to sit through tonight? :-)

Overall, it was a good shopping day. I found an awesome bookshelf that I want for $129, a great coffee table that I want for $179 (the Robinson's May was selling the EXACT same model for $450- on sale!), and a pine dresser set for $299. And the company will deliver for 6%. Sold!

Well, I'll post an update after the purchase. More later from the front range. Dawn

Made it to Colorado

We have made it to Colorado! It was a long drive and a terribly exhausting move, but we are here. I have started fresh and will post the occasional hello...couple times a week, hopefully!

I am over at www.coloradofoodie.blogspot.com.

Dawn (the new Coloradoan)

We have arrived!

Here we are...July 5, 2006.

After two long days of driving, including about five hours of incessant meow-ing by my female cat, we arrived in Louisville, Colorado on Friday, June 30.

The drive was exhausting and there was still unloading (upstairs, no less) and unpacking to be done. Thankfully, the apartment that welcomed us was freshly painted and spacious. The neighbors were friendly and parking was ample. So far, so good.

After spending the following several days shopping for food, a bed, and other miscellaneous items misplaced or left behind from the move, we reconfirmed my original opinion about the residents of Colorado (at least in this neck of the woods): they really are nice, normal people here. Courteous, polite and friendly, with the exception of a few teenagers displaying the attitude that tends to give teenagers a bad name, the folks in this area are top-notch.

Of course, there was still the Costco test: would the shoppers at Costco try to run me down without the slightest remorse, as did those in Southern California? Would they aggressively shove past me at high speeds, forcing me to grab my son from their path out of concern for his safety? Well, if that's what I was expecting, I was let down - in a fantastically incredible way. We shopped with leisure, politely moving out of the way for others, as they did for us. Children were corrected for climbing on the freezer cases and motioned to make way for others.

We had a pleasant exchange with a couple of shoppers who were laughing about one of their purchases, a high-flax cereal. The wife was buying it for the husband, and we all had a good chuckle about the ability of the cereal to keep it's consumers "regular." The husband laughed with a little bit of a cringe, though.

Yesterday, we went down to the picnic in the park, where we dined on free bratwursts cooked and served by the mayor and city council. My son played on the playground and found a new interest, bocce ball.

When we discovered early on that we didn't have our sunscreen, I set out to find some, amongst the vendors. As I headed out across the park, I was stopped by a girl asking if I would like to join a Colorado wildlife/land preservation group. When I explained that I was on a mission to find sunscreen, she said the other girl who was with her had some and off we went. She gave me her friend's sunscreen and I disappeared with it for about 15 minutes, applying the precious protection to my son's skin and mine and my husband's faces.

When I went back and returned the sunscreen, I offered her a couple of dollars for letting us use it, and she gladly accepted. No feigned refusal, out of a weak attempt at being civil or polite, just a gratified, "sure!" was all that met my offer. And, of course, she told me that she hoped we'd have fun at the park that day.

But, if you're from California (and your name isn't Aunt Stephanie) it is actually very boring here and the people really aren't so nice...you'd be much better off staying there. But, if your name happens to be Aunt Stephanie, you owe yourself a visit out to us (real soon)!

Can't Blog Anymore (set to the tune of Sheryl Crow's "Can't Cry Anymore")

I remember feeling so excited about my blog when I first created it. I rejoiced with each mystery unraveled, figuring out how to manipulate my page. Meeting new people and reading funny stories and seeing fabulous photos just tickled me pink!

But lately, I realize that I haven't been blogging much. Now, when I go home, I hate the sight of my computer. And more than that, I hate the sight of my spouse using our computer(s).

As you might guess from my previous statement, I have had some problems in my household surrounding computers. These problems began long, long ago, but as many problems do, it has stuck around like a bad odor.

I wish that I could say that these problems will be resolved and I'll be back to blogging like normal soon, but I don't think that they will ever really go away.

For those few folks who might still drop by here to say hi and read what's new, feel free to contact me at dawnfrost(at)excite(dot)com and drop a line. I'd love to hear from you! I only check my email about once a week, so give me a little time to respond.

As it stands, I will still be moving to Colorado, right around the end of June. Wish me luck, as it has already been extremely stressful just thinking about it!

I'll still drop by your sites when I can to see what you're all up to and say hi! I just didn't want to leave anyone hanging, without a reason for my absence.

EWG & Foodnews

I can't remember what I was searching for on Google when I ran across this page, but the important thing is that I found it. It's the EWG, the Environmental Working Group.

This is how they describe themselves:

Our team of scientists, engineers, policy experts, lawyers and computer programmers pores over government data, legal documents, scientific studies and our own laboratory tests to expose threats to your health and the environment, and to find solutions.

Our research brings to light unsettling facts that you have a right to know. It shames and shakes up polluters and their lobbyists. It rattles politicians and shapes policy. It persuades bureaucracies to rethink science and strengthen regulation. It provides practical information you can use to protect your family and community.

I printed off a shopper's guide to pesticides in produce, a little folded card that tells me about those fruits and vegetables that are highest and lowest in pesticides. It tells you when to spend the extra money for organic, and when to save it!

Highest in Pesticides
These 12 popular fresh fruits and vegetables are consistently the most contaminated with pesticides — buy these organic.

• Apples
• Bell Peppers
• Celery
• Cherries
• Grapes (imported)
• Nectarines
• Peaches
• Pears
• Potatoes
• Red Raspberries
• Spinach
• Strawberries

Lowest in Pesticides
These 12 popular fresh fruits and vegetables consistently have the lowest levels of pesticides.

• Asparagus
• Avocados
• Bananas
• Broccoli
• Cauliflower
• Corn (sweet)
• Kiwi
• Mangos
• Onions
• Papaya
• Pineapples
• Peas (sweet)

If you go check out the EWG, you can use the Quick Index to find information easily. If you want information on pesticides in food, you can go to their page, Food News, and see a report card on produce for the best and worst produce choices for pesticides.

Coca-Cola Blak

"Coke effervescence with coffee essence."

Wow. This is quite an idea. I can just imagine a couple of jittering, caffeine-strung out guys sitting at a breakroom table when one of them says, "hey, I know, let's combine two caffeinated drinks!"

Supposedly this item has already started shipping, so I guess I'll keep my eye out for it. Who knows, maybe it'll be good.

Mammoth Trip Photos 2

I don't usually share photos of my son, but here he is (above), looking like a little pro.

This is poblano cornmeal crusted halibut from the Chart House. It was good, but I much preferred the ahi that my hubby ate. Oh well, at least he shared some!

And as promised, this is the aforementioned photo of my husband at snowboarding class. He's the figure second from the left. What did I tell you? It was really coming down!

Mammoth Trip Photos 1

The view from our bedroom.
Outside of our condo...
Our condo is behind all of that snow! You can't even see our windows!

It was just beautiful during our trip to Mammoth Lakes. We had two days of warm, clear skies and beautiful snow for skiing. And our last it snowed ALL DAY long! (Just ask my husband, he had signed up for a snowboarding class, and they don't cancel classes because of weather...that picture will follow!)

Mammoth, here I come!

I'm taking a few days off to go to beautiful Mammoth Mountain. I won't be skiing, as that isn't exactly my cup of tea, but I will still be having a lovely time!

I plan to work on my knitting, scrapbooking, reading and time-wasting in general.

I'll take some photos and share when I get back!

Finally. My husband admits the truth.

Out of the blue the other day, my husband tells me that "he has to admit" that after watching Rachel Ray for a while, he has begun to find her annoying.

Thank you. That's all I wanted to hear.

For the longest time now, my husband has pretended that she's not so annoying and teased me about my feelings for her. But alas, in the end, even HE is not impervious to the fake laugh.

On a similar note, my sister recently checked out a family style cookbook written by Ina Garten. I flipped through the book and the recipes looked pretty darn good. In fact, my sister has made the standing rib roast twice now, and let me tell you - it's damn good.

But the thing that struck me first when I was reading her notes and introduction, was this: she doesn't seem as stuck up when you read what she's saying versus seeing her on television. (My sister said she thought the same exact thing when she was reading it.)

So, when I think about it, I realize it's the impression of being fake or being a snob that makes me dislike those two cooking shows. And it's too bad. Because who doesn't need to know how to make a good meal quickly, or how to entertain in the Hamptons?

No, really, they both seem like fine cooks. But, I guess what I perceive as parts of their character matters enough to me. Enough to make me change channels when I see Rachel beaming out at me with unnatural joy over cooking a thirty-minute meal.

WCB #41

You know it's cold when these two get together for warmth!

Thanks to Clare for hosting...check out more kitties at her page *I'm early right now (Friday afternoon) so check on her site later...maybe Saturday...

Anniversary #8

This week I celebrated my 8th wedding anniversary. Every year, with each passing anniversary, I always find that I can't believe that much time has gone by.

Even though last year I celebrated my 7th, and I know that next year I'll celebrate my 9th, I know that I will still wonder, "where has the time gone?!"

Now, my husband likes to quip (jokingly, I hope), that it "seems longer" (back off ladies, this romantic is all mine), but I think that we both are surprised every time we think about how fast time flies.

Our big milestone this year is that our cats will be turning 10 years old this summer. This is like you or me celebrating our 50th, so I guess I'll need to whip out the good tuna and cream.

This morning I read about 'motherhood glances' over at as I see it now and again felt reminded: time does move fast.

Watch a few too many Law and Order episodes and there goes another year!

So this is a reminder. Spend time with your loved ones building memories to look back on.

The joy of living life with others is more satisfying than a "really good CSI" or a Thanksgiving Day shopping spree. No great mystery about it, but somehow, I still need reminding every once in a while.

Oh, and my husband got an A+ this year. He sent me 2 dozen long stem red roses from Everyday Flowers in Tustin. They are gorgeous and so perfect. Granted, he bought me roses because he didn't buy me a gift and when I gave him a small gift he felt guilty...but nonetheless, he sent me flowers and the other ladies in my office are jealous, and for this I give him full credit.

Foodie QOD #13

A gourmet who thinks of calories is like a tart who looks at her watch.

- James Beard

Black Bean Soup

I tried this recipe from AllRecipes.com because it was rated highly. The only thing that I can figure is that it was rated by vegetarians, because to me, this just lacked the depth of flavor I would expect from a bean soup. I think that switching to a chicken broth would help. Or perhaps adding some ham steak would enhance the flavor. Next, I think that I'll try the America's Test Kitchen recipe for black bean soup. After I've tried it, I'll have a full report!

INGREDIENTS:
1 tablespoon vegetable oil
1 onion, chopped
1 clove garlic, minced
2 carrots, chopped
2 teaspoons chile powder
1 teaspoon ground cumin
4 cups vegetable stock
2 (15 ounce) cans black beans, rinsed and drained
1 (8.75 ounce) can whole kernel corn
1/4 teaspoon ground black pepper
1 (14.5 ounce) can stewed tomatoes

DIRECTIONS:
1. In large saucepan, heat oil over medium heat; cook onion, garlic, and carrots, stirring occasionally, for 5 minutes or until onion is softened. Add chili powder and cumin; cook, stirring, for 1 minute. Add stock, 1 can of the beans, corn, and pepper; bring to boil.

2. Meanwhile, in food processor or blender, puree together tomatoes and remaining can of beans; add to pot. Reduce heat, cover, and simmer for 10 to 15 minutes or until carrots are tender.

Banana Nut Bread

This banana bread recipe never lets me down. Of course, like many baked goods, they're best on the day they're baked.

It has a great crust that is crisp on the top and a moist interior.

INGREDIENTS:
2 cups all-purpose flour
1/2 teaspoon baking soda
1 cup white sugar
1 egg
5 tablespoons milk
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup margarine
1 cup mashed bananas
1/2 cup chopped walnuts (optional)

DIRECTIONS:
1. Sift together flour, baking soda, baking powder, and salt.
2. In a large bowl, cream sugar and butter or margarine. Beat the egg slightly, and mix into the creamed mixture with the bananas. Mix in sifted ingredients until just combined. Stir in milk and nuts. Spread batter into one greased and floured 9x5 inch loaf pan.
3. Bake at 350 degrees F (175 degrees C) until top is brown and cracks along the top.

I usually end up baking mine around one hour, but I do the toothpick test to determine the exact moment to remove it from the oven.

Bees, bees and more bees!

I've learned more than I ever thought I would about bees this last week. So, of course, I'm sharing my random knowledge with you.

I borrowed a book on honeybees from the library for my 6-year-old, trying to find something that will get him more interested in books. I have since gone back for two more books on bees. He really got interested in bees!

The major facts about bees are these:

1. Most hives only have one queen, unless it's a REALLY big hive, in which case it might have more.

2. The majority of the rest of the bees in a hive are workers. Workers are female (I knew that God is a Man) and they collect the pollen and nectar, make honey, care for the eggs and young, and do the rest of the work in the hive.

3. Drones are the males. They are stingless, defenseless, and unable to feed themselves (sounds like some other males I know) and are fed by the worker bees. The only job a drone has is to make with the queen(s). I know this sounds like a posh job, but before anyone rushes to sign up, you should know one thing: immediately after mating with the queen, the drone dies. Well. That is a job hazard!

4. Honeybees have to visit about 1 million flowers to make one small jar of honey. You better appreciate that, they worked hard!

5. Honeybees are most attracted to blue, purple and yellow flowers.

6. The wax for the honeycomb is secreted from the abdomen of the worker bees. The honeycomb are used to store pollen, nectar, honey, and to house new eggs.

I also learned that female mud-daubers sting spiders and paralyze them. Then, they take the paralyzed spiders and put them in the little mud rooms that they lay their eggs in. They lay an egg with the paralyzed spider, and then when the egg hatches, the baby wasp has "fresh food."

Interesting facts!

Careers for Gourmets & Others Who Relish Food

I went to the library last night and found this little red book nestled in with the cookbooks. Careers for Gourmets and Others Who Relish Food is a book that is supposed to "help you find your own personal recipe for success."

If you're like me and have a love of food, you have probably had someone tell you, "You really should own your own restaurant."

At which I always mentally respond: no way! Give up my personal time, my family life, work long hours and face the very real likelihood of having my business fail?! I don't think so.

But lately, probably as a result of getting older, I have begun to appreciate the whole 'you only have one life to live' thing. And, subsequently, I have been reconsidering my standard response that the idea of owning a food-related business.

Now, my response is maybe.

If it was well-planned and well-thought out. If it wouldn't kill my personal life. If I didn't have to put up my future house as collateral. Lots of 'ifs'!

I really admire Vicki at The Moveable Feast for having a successful career in food, but is it possible that I can do that, too? And more importantly, would I want a career in food? As I explore this question, maybe you, too, can answer this for yourself.

The book says that you have to take careful stock of what you know about yourself, and how those personal traits of yours stack up against some of the harsher realities of the culinary arts.

Here are some questions to ask yourself:

Q. Will you be happy working with food, every single day?
Try to be realistic as possible about how you would feel, cooking all day long, every single day. Not every aspect of cooking is fun. A lot of the work is tedious and repetitive.

Q. Are you confident you can work with others as part of a team?
This work is both physical and mental, and it is definitely demanding. When you find yourself stressed to your limit, you need the maturity and calmness to dig down a little deeper and find the energy to keep going without throwing a tantrum.

Q. How do you feel about working on holidays?
It is not uncommon to have to work 10, 12, or even more hours in a row from time to time. The work is exhausting and grueling, and, more often than not, you will be tired, dirty, and worn out at the end of a shift. There are always days when you will wonder why you ever chose a job that keep you from joining in with family celebrations like Thanksgiving, Fourth of July, and Mother's Day.

There is lots of stuff to consider before starting any business. And considering that over 57% of franchised restaurants and around 61% of independent restaurants fail within the first three years, I guess we should try to consider all of the realities of owning a food-related business before leaping.

I found these comments from the article on business failure rates very interesting:

"Many of the failed restaurant owners attributed their failure partly to family issues such as divorce, poor health or simply a desire to retire," Parsa said.

All mentioned the immense time commitments that a restaurant requires.

"The successful owners were either very good at balancing their family and work lives or single or divorced. The failed owners were no longer willing to make those familial sacrifices."

Food for thought!! Dawn

French Dip Sandwiches

I love a good french dip sandwich. The delicious flavor of the beef, the amazing au jus. I never would've imagined that one of the best french dip sandwiches I'd ever eat would be the one I'd make at home!

This weekend, I knew that I wanted to try a new recipe. I was on the mission of finding a new crock-pot recipe. Something simple, yet oh-so-good! And I found it!

Easy Slow Cooker French Dip

Ingredients:
4 pounds rump roast (I actually only used about 3 1/2)
1 (10.5 oz) can beef broth
1 (10.5 oz) can condensed French onion soup
1 (12 oz) can or bottle beer (darker is better)
6 french rolls
3 Tablespoons (give or take) olive oil
Flour (for dusting roast)
Salt and pepper (to taste)
Garlic powder (to taste)

Instructions:
Trim the excess fat from the roast. Pat dry. Dust the roast with the salt, pepper, garlic powder and flour. Cook in pan over medium-high heat in olive oil until browned on all sides.

Once browned, transfer roast to crock pot (slow cooker). Add the beef broth, onion soup and beer. Cook on low setting for 7 hours.

Once cooked, remove from crock pot and slice against the grain (this part is really important in order to get tender meat). Dip the sliced meat in the jus in the crock and serve on split french rolls with cup of au jus on the side. I also love to use creamed horseradish on my sandwiches.

Tickled my funny-bone: My six-year-old asked saw me getting my camera out of the bag this morning and asked me if I was blogging again (although I think he called it bonking). He said, you know, with food? He sort of answered his own question with his comment: it smells like it!

Food Fact

In today's Food section of The Orange County Register there is an article about Williams-Sonoma founder Chuck Williams.

I never really knew anything about him, but what I read was quite interesting (at least to a foodie like me).

Charles (Chuck) E. Williams turned 90 years old last October. He opened his first store in 1956. Fifty years later, his shop has grown into a 260-store-plus Williams-Sonoma chain. And including his spinoffs (Pottery Barn, Hold Everything, Pottery Barn Kids, West Elm and Williams-Sonoma Home), the store total grows to more than 550.

He shared an interesting little food fact in the interview. "Do you know why souffle dishes have these pleated sides?" He explained that in the great houses of ancient France when a souffle was pulled from the oven, it was quickly wrapped in a collar of pleated starched linen "just like the collars people wore back then" so it was attractive enough to be presented at the table.

Now I know something new, and maybe you do, too!

Hello Again!

I'm back. I don't have that feeling of the ceiling caving in quite as bad anymore!

After the holidays were over, my work was just so crazy and that combined with personal problems was enough to make me feel...well, let's just say 'not good!'

I haven't been doing very much cooking lately, but I've got to get out of my funk and get back to it.

My two biggest barriers are that I feel overwhelmed by recipes that are either too labor intensive because I don't feel like I have enough time and the fact that I have been dealing with chronic heartburn for quite a while, so I can't eat as much. What a bummer!

But, I think that if I stick to some simple recipes, I'll be cooking again before I know it.

Since I last posted, I have made a couple of delicious items. First, I made a wonderful, simple French Onion Soup. And last weekend I made Bacon Quiche Tarts.

French onion soup is one of my favorite soups to make because there are No Rules.

I know, I know...that can't be true, right? French onion soup is one of those items that everyone seems to think that there is a right or wrong way to make it. I disagree.

My coworker Jan told me how she made her soup and after I made her tell me a couple more times, I went home and made it - without a recipe. And it kicked butt!

So, here is the basic gist of the recipe. I usually select a white onion, a sweet onion, a brown onion, a leek, and a shallot, but any combination of those will work fine. I use about 1 1/2 tablespoons (little more or less as needed, depending on how much onion you use) of each olive oil and butter. The butter will lend that rich taste and the olive oil with raise the smoking point so that the butter doesn't burn.

Cook the very thinly sliced onions, shallot and leek in a large heavy-bottomed pot in the butter and oil mixture over low. Cooking slowly and stirring every couple of minutes, cook the onion mixture until soft and caramel brown (be careful not to burn). Add a box of your favorite beef broth to the mixture and let simmer for 10-20 minutes so that the flavors meld. Serve with gruyere, swiss, mozzarella, and/or croutons as a topping.

I hope to post on a semi-regular basis...but I am not promising anything just yet! Thanks to Michelle, Vicki, Ilva, and Kristi for your thoughts. I'll be stopping by all of your sites today to check in on you all!

Taking a break

Sorry I haven't been doing my regular posts, but it has been so crazy at work and at home that I haven't had any time! I will come back and touch base with everyone when I have a little breathing time. I may periodically post a food quote but that will be it for a little while. Can't wait until everything slows down!

Quote of the Day:

One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating.
- Luciano Pavarotti and William Wright, Pavarotti, My Own Story

WCB #32

Check out my sister's cat, Russell. As you might guess, he's a bit of a hunter. And if you put him on a diet, that simply means he has to hunt more often.

Thanks to Clare for hosting...go check out more kitties at her page here.

Restaurant Prank

I found this website quite a while ago (a couple of years, maybe?). It is a personal website for Rob Cockerham. He has quite a sense of humor and kept me entertained during many a slow day at work.

This prank is one of my favorite items on his website. Truly a masterpiece.

TGIFridays Menu Prank

If you have time, you should check out his other stuff. The sections Pranks, How Much is Inside, and Incredible Creations are my favorite.

Yoga Toys and Awesome Dinner

Check out my cool new yoga stuff. I went out and purchased this kit at lunch so I'd be prepared for Thursday's class. I got this for a steal - a measly $12.92 from the Ross near my office.

The kit comes with a 1/4 inch yoga mat (it's grippy so you don't slip when you're stretching in awkward positions), a block (you can use this to decrease the difficulty of your stretches), a strap (which somehow is used to exercise with - not quite sure), a videotape, a CD and a booklet.

It's a new toy and I can't wait to try them out! (Practically anything new gets me excited - you should've seen me last week after I bought a purse. Although, in my defense, I had been looking for a purse that I didn't hate for probably two years.)

Amazing Burgers and a Blue Cheese Wedge
I admit it, I love to go to restaurants. I love being able to eat foods that I'm not likely to make at home; sometimes, I just feel like I don't make the same dishes as well at home.

I'm not ashamed to say it (well, okay, sometimes I'm a little ashamed): I cook because I like to eat. Sweet and simple. Oh, I also like to feed other people and hope that they are in awe just like me when something tastes incredible.

I don't cook because it's therapy, or because it calms me down. Sometimes I even get stressed out when I am cooking. It's knowing what the end of the rainbow holds...that is what keeps me cooking.

And sometimes, it is a simple desire that brings me back to the kitchen.

Do you ever wonder why it is so difficult to get a good hamburger? I do. I love hamburgers, but besides In-N-Out, I haven't found another place that can make me happy.

Until I started making my own burgers at home in my cast iron skillet.

Way better than anything off of a grill, these burgers are infused with the flavor of the foods cooked before them in my pan. Can you say *bacon*?

Last night I indulged. I bought 22% fat (don't gasp like that!) ground beef and made a couple of the most amazing burgers I've eaten. Bacon, 2 slices of american cheese, lettuce, tomato, pickle and onion made me moan with delight. And my son moaned right along next to me (sans the tomato and onion for him, of course).

To make my meal complete, I made a blue cheese wedge salad. I am disappointed that I didn't take photos - but that meal was NOT going to wait!

Blue Cheese Wedge
Cut a head of iceberg lettuce into thirds, or if it is small, in halves. Place the cut head in a zip lock back and seal. Then place that bag into another bag with iced water in it. This will chill the lettuce without getting it wet.

Once chilled, place on plate, cut side up. Drizzle with blue cheese dressing and then top with crumbled blue cheese, chopped red onion, crumbled bacon and black pepper. Serves 1.

Blue Cheese Dressing
2 1/2 ounces crumbled blue cheese
3 tablespoons buttermilk
3 tablespoons sour cream
2 tablespoons mayonnaise
2 teaspoons white wine vinegar
1/4 teaspoon sugar
1/8 teaspoon garlic powder
salt and freshly ground black pepper

In a small bowl, mash blue cheese and buttermilk together with a fork until mixture resembles large-curd cottage cheese. Stir in sour cream, mayonnaise, vinegar, sugar, and garlic powder until well blended. Season to taste with salt and pepper.

Beginner's Sewing Class

Last night I went to the first session for my beginner's machine sewing class.

Ten other ladies and I crammed into the small corner nook set aside for us at the neighborhood community center. I listened patiently as our instructor, Debbie, went over all of the parts of a sewing machine.

Being more familiar with sewing machines than the other ladies in our class, I didn't feel as lost as many of them looked. We managed to start a small (very small) project, mostly just to get the feel of the machines.

Next class we will be starting our first real project: a bag. I would call it a purse except that it is so simple, it is more appropriately called a bag. I think that I'll use mine for grocery shopping. Now comes the fun part: going to pick out the materials!

I took a hand quilting class several years ago from our Piecemaker's store and produced a beautiful, asian influenced wall hanging. It was entirely hand pieced and hand quilted. I haven't done much with my skills since then, but that's because I realized how much work it took! I hope to start quilting again, this time machine-piecing the top.

I start my yoga class later this week, and I hope it goes as well as my sewing class did! Here is one New Year's Resolution that I can check off my list!

WCB #31

My beautiful Earl. He'll gaze right at you with huge, intense eyes; he's the biggest "lap cat" you're likely to meet; and he talks all of the time.



Thanks to Clare for hosting. Check out more kitties at her site, Eat Stuff.

It's Chili By George

When I read the title of this recipe, "It's Chili By George," I wondered if they meant that it was chili that George made, or if they meant something more like "it's chili, by jove!"

Regardless, this recipe had all of the earmarks of success. Namely, it had many, many five-star reviews. I found this recipe where I find most of them nowadays: Allrecipes.


Why is this my favorite website when it comes to recipes? There are several reasons.

First, there are a lot of recipes from all over the country. In my mind, quantity = variety. That's not always true, but in this case, I'd say it is.

Second, the people who run the website review each recipe that is submitted prior to putting it on the website. They make sure that it is reasonably written, not missing any steps or ingredients and that there isn't another identical submission of the same recipe.

Third, while they don't post the same exact recipe, they will publish many variations, giving you more choices and ability to find a version you'd like. I mean, I can take one look at a mac n' cheese recipe and tell you right off the bat whether or not I'd like it. I like to have options.

Fourth, the recipes can be rated and reviewed by its members. This is probably my favorite feature of this website. Everyone has an opinion, and many people are speaking from another orifice on their body other than their mouth, but if there are enough reviews, you can get an overall sense of the recipe's good and bad points.

Fifth, they let you select a print size to make it easy to print recipe cards that fit your box.

There are other features that I could name, but the above points are really the make it or break it items for me.

From their many chili recipes, It's Chili By George was a hit at my son's birthday party. Everyone loved it, even my son, who is only six years old.

Serve the chili with chopped green onions, shredded cheddar cheese, sour cream, hot sauce, crumbled bacon and chopped yellow onion.

It's Chili by George!!
Submitted by: George Couch
Rated: 5 out of 5 by 183 members
Yields: 10 servings

"This is a good, standard chili, with lots of ground beef, tomatoes, kidney and pinto beans, and onions. It needs to simmer for 90 minutes on the stove, or can be made in a slow cooker and left to simmer all day."

INGREDIENTS:
2 pounds lean ground beef
1 (46 fluid ounce) can tomato juice
1 (29 ounce) can tomato sauce
1 (15 ounce) can kidney beans, drained and rinsed
1 (15 ounce) can pinto beans, drained and rinsed
1 1/2 cups chopped onion
1/4 cup chopped green bell pepper
1/8 teaspoon ground cayenne pepper
1/2 teaspoon white sugar
1/2 teaspoon dried oregano
1/2 teaspoon ground black pepper
1 teaspoon salt
1 1/2 teaspoons ground cumin
1/4 cup chili powder

DIRECTIONS:
1. Place ground beef in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, and crumble.

2. In a large pot over high heat combine the ground beef, tomato juice, tomato sauce, kidney beans, pinto beans, onions, bell pepper, cayenne pepper, sugar, oregano, ground black pepper, salt, cumin and chili powder. Bring to a boil, then reduce heat to low. Simmer for 1 1/2 hours.

(Note: If using a slow cooker, set on low, add ingredients and cook for 8 to 10 hours.)

Simple Roast Chicken

Roasted chicken seems like the ultimate in easy, yet elegant, home cooking. I've oohed and ahhed over a roast chicken at the Henry's and somehow it's always seemed like it would be difficult.

Can I really roast a chicken that tastes that good at home? Even without a countertop rotisserie?

Quite simply: Yes.

I found several different recipes and found that there didn't seem to be many differences, so I made some simple alterations to suit our tastes and stormed forward.

When I finished cooking, I was amazed. I even ate the skin off of my chicken (which is usually NOT my favorite part). And I bought my Foster's Farms chicken for about $3.05. What a deal!

Simple Roast Chicken


Make any alterations you'd like, but here are the basics:

Preheat your oven to 450 degrees F.

I started with a 3-4 lb. chicken, but recipes also call for 4-5 lb. birds, too. Femove the giblets and other organs from the cavity. Rinse the bird and pat dry using a paper towel. Cut any excess fat off the bird (mine had a couple of huge, thick pads of fat hanging by the cavity opening).

Starting at the neck, loosen the skin from the breast and tops of drumsticks by slipping your fingers gently between the skin and the meat. Move gently, it will come loose. Combine about 7-8 cloves of garlic, finely minced, and one generous tablespoon of chopped thyme, along with about 1/2 teaspoon of olive oil. Spread the garlic mix under the skin, all the way towards the legs.

Use a small amount of olive oil and rub on the skin of the bird. Sprinkle salt and pepper all over the bird. Lift the wings up and behind the neck, they will stay tucked there. Insert a meat thermometer in the meaty part of the thigh, making sure not to touch the bone.

Bake the chicken at 450 degrees for 30 minutes. Then, turn down heat to 350 degrees until the thermometer reads 180 degrees (about an hour and fifteen minutes). Remove the chicken from the oven and let stand for 10 minutes prior to cutting.

I served mine with fresh mashed potatoes, turkey gravy and glazed carrots.

If you haven't tried this yet, I really think you should give it a go. Next time, I want to try mine with rosemary.

New Year's Roast

Melissa at Cooking Diva invited me to (any everyone else is welcome to join in) post about our New Year's dinner.

This year there was a real stand-out dish, worthy of a post!

My sister Stephanie was the gracious host of our New Year's party and food was as much the star of the party as the drinks. Now, there were many wonderful things, such as a smoked salmon dip and a fabulous down-home onion casserole, but my favorite thing by far was the standing rib roast.

This is really so simple, you almost wouldn't believe it. Here is the recipe, and it's one of those awesome things that uses so few ingredients, that really all you'll need to buy is the roast itself.

I would say that it is on par with a very good slice of roast beef from one of those chain restaurants that specialize in that type of thing.

From Ina Garten's show, Barefoot Contessa

Sunday Rib Roast


1 (3-rib) standing rib roast (7 to 8 pounds)
1 tablespoon kosher salt
1 1/2 teaspoons freshly ground black pepper
Mustard Horseradish Sauce, recipe follows

Two hours before roasting, remove the meat from the refrigerator and allow it to come to room temperature.

Preheat the oven to 500 degrees F (see note).

Place the oven rack on the second lowest position.

Place the roast in a pan large enough to hold it comfortably, bone-side down, and spread the top thickly with the salt and pepper. Roast the meat for 45 minutes. Without removing the meat from the oven, reduce the oven temperature to 325 degrees F and roast for another 30 minutes. Finally, increase the temperature to 450 degrees F and roast for another 15 to 30 minutes, until the internal temperature of the meat is 125 degrees F. (Be sure the thermometer is exactly in the center of the roast.) The total cooking time will be between 1 1/2 and 1 3/4 hours. Meanwhile, make the sauce.

Remove the roast from the oven and transfer it to a cutting board. Cover it tightly with aluminum foil and allow the meat to rest for 20 minutes. Carve and serve with the sauce.

Note: Be sure your oven is very clean before setting it at 500 degrees F.

Mustard Horseradish Sauce:
1 1/2 cups good mayonnaise
3 tablespoons Dijon mustard
1 1/2 tablespoons whole-grain mustard
1 tablespoon prepared horseradish
1/3 cup sour cream
1/4 teaspoon kosher salt

Whisk together the mayonnaise, mustards, horseradish, sour cream, and salt in a small bowl.