Take Out Rice Fixes Dinner

Sometimes I just make up a recipe as I go.  It may be based on an actual recipe or simply an idea and a hope that flavors will work together.  The list of ingredients reads:

Kielbasi

Shrimp

Celery

Red Beans

Rice

Chicken stock

Various spices - I went through the cabinet so I cannot be 100% accurate on this but I believe in addition to salt and pepper I used:  garlic, Old Bay, a bay leaf and a sprinkle of chili powder.

The kielbasi was carmelized in my dutch oven on the stove (Click here for the post about the Magic Pot) then add the celery to soften.  Deglaze with chicken stock, add the beans then oh, the rice...the rice is an empty spot in the pantry.  How did this happen?

Well, the same way it happens with anything else.  It was eaten and not replaced.  Argh!  I have already started to prepare the meal.  Substitute?  Think  Think.  Think.

I texted the Mr. on his way home and asked him to stop at any Chinese restaurant and purchase a quart of white rice.  Yahoo.  Problem solved.

Continue adding the remaining ingredients and turn off the heat.  When I can add the rice, I add a bit more chicken stock and heat the meal through.

The funny part is, the Mr. felt a little odd just picking up rice so he did accept a few fortune cookies and....

ordered two egg rolls.  One for himself and one for our older son.  It was a multi-cultural, multi-culinary experience in our kitchen.  Is it sheer irony that the fortune regarding good planning was not mine?
 

Missing all the excitement, when my younger son arrived home a few hours later and simply heated what he knew were the evening's left overs, he began to eat and simply said, "Dinner is good, Mom."  A little help from the Chinese restaurant and we are all Fed Well.

Venison Sausage in Tomato Cream Sauce over Ziti

Winter storms are now being named and Luna is here in the Northeast.  I left work this morning and the roads deteriorated as I drove until less than a mile from home the car in front of me did a complete 180 spin and I carefully tapped my brakes but still slid just enough to the right to avoid the oncoming vehicle.  Behind the vehicle was a school bus full of children being dismissed early.  Heart pounding I maintained a ridiculously slow speed until I reached my driveway which the back end of my car thought would be fun to fishtail past.



Once home, I gave the sidewalks a quick shovel, let the dog run around and then parked myself in front of the computer until I thought it a better use of time to finish reading a book a friend had lent me.

Dinner tonight was crumbled venison sausage with garlic and oregano.  Once the meat was browned and drained, a marinara sauce mixed with about a cup of half and half was added to the pan.  The ziti was cooked and coated lightly with just the marinara.  For a moment, the thought of melted mozzarella was entertained then dropped.  Safe, sound and Fed Well.

Sunday Night Pork Sliders with Fries

The trick to keeping dinners fresh and new may not be in switching up ingredients as much as serving them a different way.  A Sunday night pork roast was sliced as thin as possible then served with pillowy soft slider rolls.  Notice the cucumbers three ways in the middle of the table?  Raw, in a cucumber salad and jarred sandwich pickles - I simply knew I wanted cucumber with my pork.  The watermelon balls are the result of taking a chance on the supermarket sale on mini-melons.  Have to admit, they exceeded expectation were sweet and the perfect texture.  The small glass bowl is a sour cream garlic sauce which I used on my slider and dipped a cucumber slice or two as well.

As the pork roasted, I prepared traditional fries in a pan with oil.  Sometimes the standards are preferred.   

Crispy, salty potatoes...

The roast pork was well seasoned and roasted without incident.   The worrisome part was knowing my son's girlfriend is not especially fond of pork.  This meal may have converted her and for that, I am enjoying my ability to feed others well.

We talked about childhood meal memories.  What our mothers made, what other mothers made and some unusual pairings we've eaten in other people's homes.  The Mr. has strongly stated his case against stuffed peppers and I will try to avoid stuffed cabbage at all costs.  How lucky are we to pick our foods based on what we like rather than simply what is available.  We are fortunate to be Fed Well.

Creative Ways to Gift Wrap Cash and Homemade Mac 'n Cheese

Birthday cash.  A wonderful gift to receive.  How to make it fun and exciting?  Last year I wrapped a box in a box in a box and each box had a small amount of money.  For my son this past birthday I used a small chocolate box with the various sized spaces for different denominations of cash.  Time to really be creative for my 10 year old nephew.

Supplies needed:  an empty toilet paper roll, scissors, wrapping paper, tape, a small wooden dowel (we used a chop stick cut to size) and of course, the cash.

1.  Cut a slit in the toilet paper roll the width of the money.

2.  Tape the bills together.  Wrap the toilet paper roll but leave the ends exposed to slide the money inside once it is wrapped around the wooden dowel.  You can try without the dowel if you don't have a chop stick or skewer.

 3.  Once the bills are inside, give it a test run.  Pull gently.  When happy with your product, complete wrapping and leave a tab of the cash exposed.

While creating a crafty gift, I also prepared my first ever batch of macaroni and cheese.  I loosely followed an Alton Brown recipe on Foodnetwork.com.  The cheese sauce involved first melting butter then adding equal parts flour to create a base.  I then added 3 cups of milk and 12 ounces of sharp cheddar.

Cavatappi pasta for two reasons - what's more fun than this corkscrew shape and no boxed brand that I know of uses it so this batch is easily identified as home made.

Mix the cheese sauce and pasta, place in baking dish, cover with more cheddar...

Melt a few spoons of butter in a sauce pan and add one cup Panko breadcrumbs.  Once the breadcrumbs are coated, use to create "crispy" layer over pasta.  Bake at 350 until golden brown and delicious.

 Remember to bring dish and gift to the party.

A lovely buffet was arranged which included rolls,

pink lemonade (didn't hurt to add a spalsh of vodka to mine), 
 

pulled pork,

baked beans, 
 

Mommy's potato salad,

 and for dessert homemade chocolate ice cream,

 with brownies!

How will my nephew remember his 10th birthday dinner?  Hopefully his first thoughts will be about the family who love him, the puzzle we tried to complete after the meal, or the games he played with his cousin and uncle, my ego would be ok if he remembers the money rolled in a cardboard toilet paper roll.  Bottom line, a fabulous birthday event where all were Fed Well.

Close, but...

Tacos in a bag have become part of our dinner menu rotation.  While they are not as frequently served as say, chicken, they are certainly not unexpected.

Defining Tacos in a Bag - click here

Thing is, sometimes I "cook by feel" or think I have all of the ingredients to make a dish and even when I prepare a meal immediately post grocery shopping, it is quite possible I have forgotten something and have to make a substitution.

The Mr. and I went grocery shopping and yes, I had a list as well as a few mental notes.  I would need cheese, lettuce, tomato, and sour cream.  I already had meat at home and salsa.  Suddenly, I remembered, I need the chips.  I usually buy a large cardboard box of mixed chips marketed to families with school aged children so they may include a bag with their lunch.  I spot a bag of mixed chips, same company, with the same images of chips on the outside.  I toss it in the cart and I am done.

At home, I prepare all of the ingredients, set the table and open the bag of mixed chips.  I discover the bag was cheaper because of course it contains less individual size bags of chips and so, there are only 4 of the desired nacho cheese flavor and 2 of the cool ranch.  Simply not enough.  Luckily I had also purchased multi-grain scoops for football snacking but they could be crumbled into a plate and topped with the taco ingredients.  Whew.  Close call.

What is is about the way food looks to me that enhances the feeling of being Fed Well?

Seafood Pot Pie - Crust = Improvised Seafood Stew with Boiled Potatoes

Sometimes I am inspired when watching Food Network though I do laugh along with those who poke fun of Ina Garten (Barefoot Contessa) and her slightly Martha Stewartish condescending sounding ways. However, I know she offers some wonderful recipes like...

Ina Garten's Seafood Pot Pie Recipe

Thing is, sometimes her recipes may call for ingredients that aren't as readily available as she claims or they are a bit of price range.  For the Seafood Pot Pie, I was prepared to splurge and had a whole lobster steamed at the seafood counter.

Once home, I put him on the counter and our yellow Lab, Maddy, put her nose up in the air while rapidly sniffing and trying to identify the smell.  My younger son danced around with the lobster, smiling, and saying, "I am not a crook," in his best Nixon-ish voice.

Who knew one lobster could offer so much entertainment on his own?

Next, I dismantled the creature and though his shell fought valiantly, I was able to remove all tail and claw meat.

Soon I stray from the recipe.  I soften the fennel and onion but add celery and some mushrooms.  Why not?

I coat the softened vegetables with flour and let them cook for a few minutes to ease the taste of the flour before adding clam juice and fish stock.

Time to add in the seafood;  shrimp, lobster and scallops, oh my!

All cooks together, the sauce thickens and the smell permeates the kitchen.  Here's where the detour begins - the crust.  I have a hard time with all things pastry and so I am not at all happy with my own crust, and though I keep a stash of store bought in the refrigerator it is beyond the expiration date and thus a stew is born.

Julia Child has said things in her life about cooking with confidence and basically that what happens in the kitchen, stays in the kitchen.  I've also read about chefs and cooks who create dishes based on "mistakes" they have made.  No apologies.  And so, tonight a new dish was born in our house - a seafood stew that was served over red boiled potatoes.

I accept further proof the family loved the meal and I have left them feeling Fed Well by the small amount of leftovers.  Sometimes the lack of evidence is noteworthy proof.

Twist on Grilled Cheese and Soup

I'm feeling a case of snowitis coming on.  Don't worry, it's not contagious and I don't need a vaccine.  It simply means I will not likely be leaving my house until the storm is over.  I do not panic and buy the last loaves of bread or gallons of milk but it is highly likely that tomorrow I may feel the need to bake a batch of cookies or cook something slow and low.  For tonight, it means a quick soup and a variation of grilled cheese.

Since it is a simple meal to begin with I do allow for some customizing.  My older son requests his on double protein bread with tomatoes, the Mr. prefers his with ham (we are out) but is quite happy with traditional white bread and yellow American cheese.  I feel like mixing things up a bit by using a wrap with mozzarella and tomatoes, a sprinkle of salt and pepper and treating it like a quesadilla.

The soup is equal parts chicken and beef broth with one cup of Acini di Pepe pasta.  The first time I had this simple soup I was 16 and it was served to me by the woman who for the last 25 years has been my mother-in-law.  My husband insists dishes or meals have names and so we refer to this as "Circle Soup," and it is one the entire family agrees to love.

We talk about preparation for the upcoming winter Storm Helen.  My older son has to be at his job by 4 a.m. to begin snow and ice removal.  My husband will likely have a challenging ride to work and as I mentioned earlier am planning on tending my snowitis.  Stay safe and Fed Well.

Venison/Beef Chili on a Wednesday in January and a Cameo Appearance by Maddy

I grew up with a dad who hunted, married a man who hunts and raised two sons who avoid hunting.  Well, they used to go out with their father, but really, they went to keep him happy.

I'm not sure how old I was the first time I ate venison, but I know it didn't bother me and I was fairly young.  I remember my Mommy making a wonderful roast with apples and the meat was tender, sweet and delicious.

As a cook, I have ruined a few venison meals by overcooking.  The meat has very little fat and it is that lean meat that makes it feel like a fairly healthy choice.  My sons, the ones who don't really like hunting, are also at times a bit sketchy about eating game meats including venison and pheasant.  However, when I can mix ground venison with another meat, it is far more palatable for them and to further reduce any chance of a gamey taste, I prepare a chili.

 

On this particular night, it is just one son and the Mr. and myself at the table.  Dinners are less rushed in the winter, a bit more leisurely also because we do not have to rush out the door to take someone to practice, scouts, or pick them up from a part-time job.  Everyone is just a little bit older and for the 3 of us, our day begins around 5 a.m. so by 6 p.m., we are just starting to feel a little bit wilted.

We talk about work. It's kind of like therapy.  We get out the things that may be giving us a bit of trouble and see what the others think.  Sometimes we are lucky to share a few highlights and bask in the prideful glow of our accomplishments.

We clean our plates and agree it was a good meal.  Deciding to just push our bowls to the middle of the table, the conversation continues until our Maddy protests.

She whimpers and if she could speak her noises say, "Um, I think it's time for me to eat, don't you agree?"

She is part of the family and it is just as important that she is Fed Well.  Maddy will be celebrating her 6th birthday this month and she may never know just how much joy she has brought us.

Venison Bourguignon (Fancy Deer Stew)

Cooking for a family and ensuring they are Fed Well is about more than following a recipe.  For me, it is about learning enough about food to swap ingredients, it is about learning techniques to be repeated and providing not only a good meal, but an atmosphere where everyone WANTS to come to the table.

For Venison Bourguignon (first time making it), I steal a little from Julia Child's famous Boeuf Bourguignon but not just a copy cat substituting venison for the beef.  For Julia's version, click here:  Boeuf-Bourguignon-recipe

To begin, 3 carrots - I like to cut them on a bias - so fancy.

.

Soften in a dutch oven on the stove with onion to taste.  I only use about 1/2 of a large onion.  Season with salt and pepper.  Julia would have used reserved bacon fat for this step.  I just use a splash of olive oil.

Once soft, further options begin.  I remove the vegetables but in the same pot I give the venison (coated in flour) a quick sear then add the veggies back along with some mushrooms.  Next, liquids.  Julia would add a bottle of red wine, but our tastes lean more toward tomato for acid with beef broth or stock and a bit of butter.  Put the lid on, place in a 350 degree oven for hours and hours.  I let it go for 4 1/2.

The above photo is what the stew looked like before going in the oven.  The sauce thickened and reduced, the meat softened and a delicious meal was born.

Serve over the family's favorite carb if desired.  Only three of us were home for this meal, and if anyone was watching they may have thought something was wrong as we did not speak - we simply enjoyed the tender and tasty food.  My husband actually said something like, "That was the best you've ever made."

Compliments are a sure way to feel Fed Well.

Sunday Smoothies with Sweet or Savory Breakfast

What to do with the fruit that is turning the corner?  The fruit the husband tried to throw away because he thought it wasn't good?  The fruit that you bought because you wanted it and then forgot about?

The strawberries were on sale and sold in a display next to the yellow sponge cakes.  I had much healthier plans for the juicy red berries, but they sat in the drawer in the refrigerator for just a day or two to long to simply eat them raw.

Smoothies!

Smoothies are always the answer.  Well, almost always.

A slice the pretty-darn-ripe banana with the same paring knife I used to halve the berries.

Give the berries a quick rinse and toss in the blender with blueberries and milk.

Everyone blends on low for about 30 seconds then a quick whip on high before evenly distributing into 4 short glasses.

Older son and his girlfriend are making pancakes.  A few with blueberries, some with "chocolate chippies" and I'm not sure if their was one or two with both.

The Mr. and I opt for savory sausage patty on toasted english muffin with scrambled egg.

We plan our day; son will play football with friends for awhile, his girlfriend is heading off to work, hubby and I have a morning errand date which includes a stop at Dunkin' for a french vanilla coffee for me, then son and hubby are off to do some guy shopping before we all plop in front of the t.v. for a bit of football playoffs.

Sundays are for that slower pace, a decreased sense of urgency, more casual and laid back while still feeling Fed Well.

Creamy Garlic Chicken Viewed 2 Ways

Cooking, food, family, blogging, photography...love when it all comes together. I received a book for Christmas about food photography for bloggers and I continue to try to implement new techniques.  Placement, angles, composition - learning and experimenting. 

Dinner was:

1 lb. roasted boneless, skinless chicken breast

3/4 lb. thin spaghetti

Creamy garlic sauce

Once the chicken breast was roasted, I removed them from my "Magic Pot" a red dutch oven and set aside.  The remaining stock was mixed with a generous pat of butter, some champagne, a bit more chicken broth which was thickened with cornstarch, fresh garlic and parsley.  

Here's a secret - when using a pot from oven on the stove, place and keep pot holders on your hands at all times.  Yes, I forgot the entire pot was HOT and grabbed the handle with my left hand.  Ugh.

Once the sauce was thickened and my hand coated and dripping with aloe vera gel, the sauce was poured over the pasta and a reserve in the gravy boat.  The chicken was carved and 3 out of 4 of us were Fed Well.

 Which shot of the dish do you prefer?

What's in the water goblet?  I sometimes break the rules and pour a generous splash of Moscatto in my glass.