Flatbread pizzas became the way I coped, an olive oil infused with Italian seasonings presented the challenge, a dusting with Parmesan before mozzarella took over the layering, ribbons of deli ham knocking it out of the ballpark and into the crowd. They raved as was expected and ultimately required.
If I'm gonna get it in my thick skull to twist pretzels, dipped in baking soda, coarse salt leftover from a freezer pretzel show-off I battled. Then when Meatballs and Pasta just show up taunting me with the goddamned ditalini...never even owned an orzo. Then sure, sautéing an onion with two cloves of minced garlic and a tsp oregano may sound particular, even vengeful. Especially when a half teaspoon each of friend salt and pal pepper makes you realize.
But when a simple can of tomato paste and two cans of diced tomatoes rant and rave for five minutes, a half teaspoon each of salt and pepper totally invited, I told you! Simmering the tomatoes for ten more minutes to build the flavor seems a tad spurious, when a boiling pot of almost-meatball stew is tonight's de rigueur. And just wait until you double the peas AND the pasta.
I owned that A-plus dinner, and the zephyr pancakes that preceded them like a soft wind, half whole wheat and subbing milk for the heavy cream has never been a problem for me, really. Though, my pancakes may not have risen as high as career women and bank robbers alike choose for their own lives, they are simply lovely as leftovers this morning.
Nobody could have predicted the meatballs were going to be from IKEA. Blame the freezer for even considering holding onto a grudge when the limelight was all any meatball needed. I mean think about it, the savory flavors are alive in my mouth today, in love with tomatoes. But just so you know, and are never mistaken, being out of cream cheese is like totally preventing so many awesome recipes.
Have you heard of the cheeseball? Not only to be envied, but obviously the more grounded one.
Tuesday, December 31, 2013
Tuesday, December 17, 2013
Because you're worth it
Mega millions to win tonight, simple iced pumpkin cupcakes to shower upon those I dote on. Who couldn't've been happier to be realizing icing's only components need be a stick of butter and 8 oz cream cheese, 3-1/2 cups powdered sugar, a teaspoon vanilla, an eighth of salt sprinkled therein.
A can of pumpkin puree's all I can relate to, unless you count two cans of cherry pie filling taking a nice break between cherry desserts to indulge in. A girl can take only so much cream cheese, even if it is Neufchâtel, as a base for everything. Bad enough an entire stick of butter (plus a cup of vegetable oil) snuck its way in, 4 eggs later you have 2 cups each of sugar and flour to blame for it, a tablespoon salt, 2 tsp baking powder, a whole tsp salt into infinity, you know how to get there.
Whisk dry, beat wet for two minutes, combine it all and thank your lucky stars you blended flour in three additions, only 'til incorporated. You don't want to be cooking pumpkin cupcakes for 24 minutes at 350 unless you've committed to cooling for ten minutes. Before transferring to a wire rack, then soon frosting.
A can of pumpkin puree's all I can relate to, unless you count two cans of cherry pie filling taking a nice break between cherry desserts to indulge in. A girl can take only so much cream cheese, even if it is Neufchâtel, as a base for everything. Bad enough an entire stick of butter (plus a cup of vegetable oil) snuck its way in, 4 eggs later you have 2 cups each of sugar and flour to blame for it, a tablespoon salt, 2 tsp baking powder, a whole tsp salt into infinity, you know how to get there.
Whisk dry, beat wet for two minutes, combine it all and thank your lucky stars you blended flour in three additions, only 'til incorporated. You don't want to be cooking pumpkin cupcakes for 24 minutes at 350 unless you've committed to cooling for ten minutes. Before transferring to a wire rack, then soon frosting.
Monday, December 16, 2013
Grains of the heart
The avocados insist upon providing guacamole, standard recipe, 3 ripe ones added to 2 T minced onion, a minced clove of garlic. Cumin and salt take you all the way there, so you can focus on your quinoa, combine black beans and roasted corn with onion and jalapeño.
It's destined to make cilantro forget I ever had it in mind as important, blew me off AND didn't show up, as of yet it's unforgiven. I mean if it were a sin to make squash lasagna with all the wrong tomato products, I'm as guilty as everyone. What was I thinking starring tomato paste with that 36 ounces crushed/sauce dilemma, did NOT tie it all together in any which way, epic failure.
Pulling black beans together with 3 T olive oil and 2 T lime juice begs the question that was never even asked in the first place. Sprinkle heavily with shredded mozzerella cheese, forgo the tomatoes you're out of anyway. It's all about the quinoa, trust me.
It's destined to make cilantro forget I ever had it in mind as important, blew me off AND didn't show up, as of yet it's unforgiven. I mean if it were a sin to make squash lasagna with all the wrong tomato products, I'm as guilty as everyone. What was I thinking starring tomato paste with that 36 ounces crushed/sauce dilemma, did NOT tie it all together in any which way, epic failure.
Pulling black beans together with 3 T olive oil and 2 T lime juice begs the question that was never even asked in the first place. Sprinkle heavily with shredded mozzerella cheese, forgo the tomatoes you're out of anyway. It's all about the quinoa, trust me.
Wednesday, December 11, 2013
Instructions
1. In a food processor, 24 oz nonfat cottage with 15 saltines. Add two eggs and 3/4 teaspoon salt, half teaspoon pepper, 1-1/2 T dried parsley are thrown in without any hint of an apology. Not for their dryness, nor for their crumbly texture, should this spice of life really be spat upon through instinct? Not so, or the half cup of mozz you've shredded plus an extra 2 T looking about aggravated and so you toss more in there. Without a regret in the world, ever.
2. Marinara should probably get cooking about now, let's see what tomato products I've laying low in my pantry, I'll need 28 ounces leaning more towards the crushed, not completely ruling out "petite diced", could work. Not that I'd recommend sautéing a minced clove of garlic, a teaspoon each parsley and oregano, two teaspoons dried basil to just anyone. Only you qualify that two teaspoons olive oil, heating it up plenty over medium, 30 seconds until you give up and add the tomatoes, a teaspoon balsamic.
3. Oh don't get into particulars when you've simmered it for ten minutes, then fully committed, you peel the dang squash, dice up 1-1/2 cups, and microwave it covered with a T of water for 5-7 minutes. Plenty of anticipation there, even when you're average. Now get that 1-1/2 cups onion minced, and sautéed over medium with oil or spray, shouldn't matter...add water if necessary, wait, up to a quarter cup's necessary?
4. Should oil and water create havoc, don't deny your role in it, you listened. Instead of going with your gut and getting 23 lasagna noodles boiled and ready, at least a half cup of Parmesan grated, and let the layering begin.
5. Spray 2 qt glass pan with nonstick, 1/2 cup sauce, lay 3-4 noodles, spread 1 cup "ricotta", add squash, then 3/4 cup sauce, 3-4 noodles, 1 cup "ricotta", drained spinach, 3/4 cup sauce, 3-4 noodles, sauce, Parmesan (add mozzerella to your liking, if you're into browned and bubbly).
I am. And to cover with foil and bake at 375 will be sure to heat this house up for the first 30 minutes. After which I'll uncover for another 30, seeking brownness at every turn, it's my nature, can't help it. Now if you think cooling for ten is the answer, then you haven't sufficiently burned your mouth and ruined your upcoming days like the pros have. Just daring ya.
2. Marinara should probably get cooking about now, let's see what tomato products I've laying low in my pantry, I'll need 28 ounces leaning more towards the crushed, not completely ruling out "petite diced", could work. Not that I'd recommend sautéing a minced clove of garlic, a teaspoon each parsley and oregano, two teaspoons dried basil to just anyone. Only you qualify that two teaspoons olive oil, heating it up plenty over medium, 30 seconds until you give up and add the tomatoes, a teaspoon balsamic.
3. Oh don't get into particulars when you've simmered it for ten minutes, then fully committed, you peel the dang squash, dice up 1-1/2 cups, and microwave it covered with a T of water for 5-7 minutes. Plenty of anticipation there, even when you're average. Now get that 1-1/2 cups onion minced, and sautéed over medium with oil or spray, shouldn't matter...add water if necessary, wait, up to a quarter cup's necessary?
4. Should oil and water create havoc, don't deny your role in it, you listened. Instead of going with your gut and getting 23 lasagna noodles boiled and ready, at least a half cup of Parmesan grated, and let the layering begin.
5. Spray 2 qt glass pan with nonstick, 1/2 cup sauce, lay 3-4 noodles, spread 1 cup "ricotta", add squash, then 3/4 cup sauce, 3-4 noodles, 1 cup "ricotta", drained spinach, 3/4 cup sauce, 3-4 noodles, sauce, Parmesan (add mozzerella to your liking, if you're into browned and bubbly).
I am. And to cover with foil and bake at 375 will be sure to heat this house up for the first 30 minutes. After which I'll uncover for another 30, seeking brownness at every turn, it's my nature, can't help it. Now if you think cooling for ten is the answer, then you haven't sufficiently burned your mouth and ruined your upcoming days like the pros have. Just daring ya.
There are firsts for everything
I was so taken aback when I remembered what was on today's agenda, it held that I make Butternut Squash Lasagna with spinach for my family's dining pleasure. I mean at this point, who'd turn down Mom's cooking, even with such exotic ingredients as butternut squash, spinach, and homemade "ricotta" out of fat free cottage, and saltines. Marinara thrown together.
It's a rather hefty achievement when you've squash to peel, quarter, and cook before adding to said lasagna, cheese to grate of course, sauce to assemble and believe in wholeheartedly, a food processor combines the "ricotta". An 8 x 8 pan will suffice with these flavors, I mean let's admit it before the start...squash, spinach, cooked noodles, homemade marinara and ricotta. Someone's gonna turn their nose up, quasi nutritionists.
Turns me over in my grave before I even get there, seeing my kitchen all messed, my focused full attention on task after task, after task. Really getting up to my elbows in grease, oh and the clean up that inevitably happens after every damn meal, despite you. And your modern inclinations to be the best you can be at aspiring to lasagna's character as both healthy AND delicious. Plus all that cooking experience you'll gain on the way, it's win-win, and a breeze I'd say.
It's a rather hefty achievement when you've squash to peel, quarter, and cook before adding to said lasagna, cheese to grate of course, sauce to assemble and believe in wholeheartedly, a food processor combines the "ricotta". An 8 x 8 pan will suffice with these flavors, I mean let's admit it before the start...squash, spinach, cooked noodles, homemade marinara and ricotta. Someone's gonna turn their nose up, quasi nutritionists.
Turns me over in my grave before I even get there, seeing my kitchen all messed, my focused full attention on task after task, after task. Really getting up to my elbows in grease, oh and the clean up that inevitably happens after every damn meal, despite you. And your modern inclinations to be the best you can be at aspiring to lasagna's character as both healthy AND delicious. Plus all that cooking experience you'll gain on the way, it's win-win, and a breeze I'd say.
Tuesday, December 10, 2013
Slow cooker split pea
Split Pea with hash browns, celery, carrot, onion, garlic
Pasta e Fagioli with carrots, celery, ditalini, white kidney beans (cannellini)
Black bean and corn with quinoa and avocado
Black beans with 1/2 green and red pepper, use quinoa
Oh, and don't forget the casseroles.
Black beans with 1/2 green and red pepper, use quinoa
Oh, and don't forget the casseroles.
So rustic
The dice are in the air, do I spend the evening laboring over a steel cut crockpot oatmeal with real maple syrup, to be savored every morning this week with warmed milk and thawed frozen blueberries. Oh it's a toss up, is crusty risen no-knead bread what I'm up for, an overnight rise in my fridge, making tomorrow's chore the pure hell of putting it in the oven, makes the house smell.
Kinda unpleasant like when today after years of inner searching, I surrendered fully to the fact that I needed to follow through with my white beans, you recall Mom's recipe? Not mine, somebody else's. And I had the ham on hand from like eons ago, the 3/4 cup onion and third cup carrots weren't out of the question, nor the minced clove of garlic thrown in, into 2/3 cup of broth, boiled 'til tender. Add the two cans of white beans and be supportive like you usually are.
Suggested ten minutes and I think he was way out of line, mine turned tender beyond repairable. You know the difference. But I ate it anyway enjoying the fact that I'd made white beans, and preferred the recipe almost as much as my black beans and quinoa fulfill the basic needs of good taste and nutrition. And no my grapefruit won't go unnoticed, nor will the plethora of vitamin-rich fruits and veggies I consumed all day, and thereafter.
Began it all with white beans and black beans taunting me further, just determined to find out for myself what two sweet potatoes and a shapely butternut squash glaring orange ultraviolet rays out their sinews are expecting. Oh yeah, this one's conquered. Probably something along the lines of yup, a peeler and a plan gleaned from the internet. Obsessive stalking, guilt-ridden vegetables they are known to be, and never admitting the desperation that's inherent in that. Poor celery.
And worldly. I mean, who can live without twice baked russet potatoes banging on their door every chance they get, but why do I ultimately give up and throw them in the garbage? Is it a conspiracy, an act of protest or rebellion? Mexican food hasn't a clue. Go jalapeños!
Kinda unpleasant like when today after years of inner searching, I surrendered fully to the fact that I needed to follow through with my white beans, you recall Mom's recipe? Not mine, somebody else's. And I had the ham on hand from like eons ago, the 3/4 cup onion and third cup carrots weren't out of the question, nor the minced clove of garlic thrown in, into 2/3 cup of broth, boiled 'til tender. Add the two cans of white beans and be supportive like you usually are.
Suggested ten minutes and I think he was way out of line, mine turned tender beyond repairable. You know the difference. But I ate it anyway enjoying the fact that I'd made white beans, and preferred the recipe almost as much as my black beans and quinoa fulfill the basic needs of good taste and nutrition. And no my grapefruit won't go unnoticed, nor will the plethora of vitamin-rich fruits and veggies I consumed all day, and thereafter.
Began it all with white beans and black beans taunting me further, just determined to find out for myself what two sweet potatoes and a shapely butternut squash glaring orange ultraviolet rays out their sinews are expecting. Oh yeah, this one's conquered. Probably something along the lines of yup, a peeler and a plan gleaned from the internet. Obsessive stalking, guilt-ridden vegetables they are known to be, and never admitting the desperation that's inherent in that. Poor celery.
And worldly. I mean, who can live without twice baked russet potatoes banging on their door every chance they get, but why do I ultimately give up and throw them in the garbage? Is it a conspiracy, an act of protest or rebellion? Mexican food hasn't a clue. Go jalapeños!
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