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Tidbits

DSC_5177 (1600x1060)Katie was enjoying the first snow free day a little too much.  It’s a good thing she got her ya yas out because we got more snow:DSC_5186 (1600x1060)It started out with a little sleet but that turned to snow and that fell all day and didn’t taper off till after dark.DSC01872 (1600x1060)

Not quite six inches.  I got out on the tractor today and bladed the drive.DSC_0034 (1600x1060)One of Mrs J’s fortified carrot cakes was reward for my labors.  It’s a box mix with extra shredded carrot, raisins, and crushed pineapple.  Mmm… moist and sweet, especially with the toasted coconut on the cream cheese icing.  There’s a little orange zest sprinkled on there, too.  Smelled great!DSC_0028 (1600x1060)Quesadillas with egg, roasted pork, and cheddar garnished with sour cream and a nice hot sauce.DSC_5175 (1600x1060)Ginger Boy oversees doggie dinner prep.  Mrs J buys dry kibble and leavens it with her own blend of goodies.  She adds cooked chicken, rice, cottage cheese, green beans, sweet potatoes, liver, and ground beef in varying proportion, cooking it up in big pots and freezing it in plastic containers.  The pups love it so she must be doing it right.DSC_0039 (1600x1060)A stir fry with chicken and various veggies over yellow rice.  Not bad but far from my best effort.

Tidbits

B7wWYKwIAAAxe7F.jpg largeI saw this photo at another site and thought right away of TaMara’s new pup.  I have no idea who this is or where it was taken but the scant info that accompanied the picture says that he is a wolf hybrid.  DSC01674This started out as an underexposed picture of a black kitty with interesting eyes.  I played around in a photo editor until there was little left except for the eyes.  I am easily amused.DSC_9759 (1600x1060)I had all those baked chicken thighs left over and a new-to-me pasta shape to try out so this dish made a lot of sense.  The sauce is the chicken in a cheese sauce made with muenster and Parmesan.  The broccoli works well in there, I think.  The pasta is trottole, which means top – the spinning toy, not this side up.  Feel free to correct me if that’s wrong in some way.DSC_5019 (1600x1060)Toby rests up atop the sofa in the front room.  That spot is a fave of all our kittehs, especially when Kitteh Momma (Mrs J) is on it.  There’s room for three or four up there but the practical limit seems to be two.DSC_5012 (1600x1060)Ginger takes his turn.

Tidbits

DSC_9654 (1600x1060)Orange chicken is one of our favorites but for whatever reason we don’t do it that often.  I’ve been getting navel oranges at the local Kroger store that are very good, nice and sweet, so I was disappointed when they didn’t have any the last trip we made.  They did have a sack of regular oranges so I bought those.  Alas, they weren’t as good as the navels, a little too acidic for my taste.  Perfect for cooking, though!  I like RasaMalasia for their take on Asian cuisines and that is where this recipe came from.DSC_9646 (1600x1060)I used chicken breast meat for this one but boneless skinless thigh meat would be great.  I’m using a deep cast iron skillet for this batch, keeping an eye on the temperature with a thermometer.  I kept the temps around 350 for this, and added the chicken a piece at a time so it wouldn’t clump together.  Take the pieces out with a slotted spoon as they reach the color you are looking for and drain them on paper towels.DSC_9647 (1600x1060)While the last of the chicken was frying I started the orange sauce in another pan.  Bring it to a simmer and check the taste, add cornstarch in a slurry if it’s too thin.  Keep an eye on the other pan so you don’t overcook those last few chunks.DSC_9648 (1600x1060)When you are ready to serve, dump the chicken into the pan with the sauce…DSC_9649 (1600x1060)…and flip it a bit to coat everything.  I waited until the rice cooker told me the jasmine rice was ready before I took this step.PICT1540 (1600x1060)And now for a different orange… LOL!  The crittercam caught Ginger Boy trying to sneak up on a Cardinal.  I can assure you no birds were harmed during the making of this wildlife cameo.DSC_9634 (1600x1060)Blueberry muffins!  Google told me that a yellow cake mix would work just fine for these, and Mrs J turned out these after getting the specifics from here.  (ProTip:  these are filled just a wee bit too full.)DSC_9637 (1600x1060)I noticed that the recipe didn’t include any information on the yield.  It definitely makes more than eight, a dozen might be the right number.  The crumble topping was good on these.  We give them two thumbs up!

Christmas Eve Recipes: Cranberry Chutney

Cranberry Chutney

Cranberry Chutney

  • 12 oz bag fresh or frozen whole cranberries
  • 3 crisp red apples, peeled, cored and sliced 1-inch thick
  • ground ginger to taste
  • 1/4 cup orange juice
  • 1 tsp orange zest
  • 1/4 cup apple cider vinegar
  • 3/4 to 1 cup granulated sugar*
  • 1 cup water

Combine ingredients in a large pot. Bring to a simmer and cook until softened, reduced and thickened, about 30 minutes. Cool fully before serving.

*I started with a full cup of sugar and it was much too sweet, so I added another 6 oz of cranberries to bring the tartness back. So I reduced the sugar in the recipe to 3/4 cup. If it’s too tart, you can always add more sugar. Because not everyone has 5 bags of frozen cranberries in their freezer to adjust with if there is too much sugar. ;-)

For the entire Christmas Eve menu, click here.

festive-holiday-wreaths

Thursday Recipe Exchange: Spicy Pumpkin Cookies with Crumble Topping

Finally got down to some cooking. I started the week out with Pumpkin Squares (recipe here), a real favorite with everyone, so a big pan goes pretty quickly. Then it was on to a good spicy pumpkin cookie, the featured recipe tonight. The photo shows both a crumble topping and a cream cheese frosting, but since I really preferred the crumble topping, that’s what I included in the recipe. These freeze well, so they can travel to Thanksgiving dinner with family.

I really wanted to make a Pumpkin Bundt Cake this year, so I went searching for recipes and adapted one to use buttermilk, click here, which I thought created a very moist, flavorful cake.

And finally, Pumpkin Cream Pie with a brown sugar whipped cream topping, which I am really enjoying at Thanksgiving instead of the traditional custard pumpkin pie. Pictures and recipe here. I’ll probably make it again this year.

For the pet lovers, Bixby update is here. He’s five months old this week and a wild thing. And as I was writing this, JeffreyW put up some adorable photos of shelter puppies in sweaters, click here. Please keep your squeals to a minimum.

Now it’s your turn. Are you a fan of pumpkin? I know it can be one of those ingredients that inspires a very strong response, either positive or negative. What’s your favorite pumpkin recipe or product this time of year? If not pumpkin, what treat really puts you in a fall mood?

Tonight’s recipe:

Spicy Pumpkin Cookies with Crumble Topping

Cookies

  • 1 stick (1/2 cup) butter
  • 1 cup brown sugar, packed
  • 1/4 cup granulated sugar
  • 1 egg
  • 1 1/2 cups canned solid-pack pumpkin (14 ounces)
  • 1/2 tsp vanilla extract
  • 1 1/4 cup flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 tsp salt
  • 1 tsp ground cinnamon
  • 2 tsp pumpkin spice

Cream together butter and sugar; add egg, pumpkin, and vanilla, mixing well. Sift together dry ingredients and slowly mix into pumpkin mixture and mix until well combined. Refrigerate for 15 minutes, then drop by spoonful on a baking sheet. Top with crumble topping, pressing gently into the dough. Refrigerate remaining dough until ready to bake.

Bake for 12-13 minutes at 375 degrees. Makes 2 dozen

Topping

  • 1/2 cup rolled oats (not quick)
  • 1/2 cup flour
  • 1/4 cup melted butter
  • 1/4 tsp cinnamon

Mix together until crumbly

That’s it for this week. Stay warm – TaMara

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Pumpkin Squares Revisted

I make these every year and they disappear quickly. This year was no different. Not all my pumpkin creations are a success. Playing around with an oatmeal pumpkin cookie, I came up with an inedible concoction. Luckily Bixby and his playmates were not quite so discerning, so it wasn’t a complete waste of ingredients. I was glad to whip a batch of squares up after that to restore my faith in my own cooking.

Pumpkin Squares

Cake:

  •  4 eggs
  • 1-2/3 cup sugar
  • 1 cup oil or butter
  • 15 oz can pumpkin (not pie filling)
  • 2 cups flour
  • 2 tsp baking powder
  • 2 tsp cinnamon
  • 1 tsp salt
  • 1 tsp baking soda
  • 2 tsp pumpkin spice (less if desired, I like them spicy)

mixing bowl & 13×9 baking dish, greased

Beat eggs, sugar, butter & pumpkin together, add dry ingredients, mixing well. Spread into baking dish, bake at 350° for 25-30 minutes. Cool & frost (frosting below). These are rich, so I would cut them into at least 24 squares.

Frosting

  • 16 oz cream cheese, room temp
  • 2 tsp vanilla extract
  • 3-3/4 cups powdered sugar

mixing bowl

Mix together cream cheese, sugar & vanilla. Mix until smooth.

You can frost & freeze in an air-tight container for up to 2 weeks.  Enjoy.

 

Originally posted 10/2011

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Lemon Garlic Sticky Chicken

DSC_9180 (1600x1060)I could have easily called it lemon garlic ginger honey sticky chicken because all of those played a role in the dish.  This started with boneless thighs and a couple of lemons and evolved from there.  I started thinking sticky chicken because I have done that and had good luck.  Mix the juice from two lemons, the zest of one lemon, a couple good squeezes of honey, grated fresh ginger root, grated garlic, some brown sugar, and a slug of soy sauce and use it as a marinade for the chicken.  I chopped the chicken into one inch pieces but it would be fine to leave them whole.  Let it marinate for an hour then array the chicken on a foil lined baking tray and let it brown in a 400 degree oven, about 30 minutes.  Turn once to brown both sides.

While the chicken is cooking, add more lemon juice, honey, and soy sauce to the remaining marinade in a small sauce pan, heat to boiling, turn down to a simmer, and thicken with a cornstarch slurry.  I added a couple tablespoons of chili garlic paste to add some zing.  When the chicken is nicely browned toss with the thickened sauce and serve over rice.  I added steamed broccoli for this dish but it can be served on the side.

Weekly Dinner Menu: Seared Ginger Tuna with Mint-Papaya-Pineapple Salsa

I love tuna steaks. I live in a land-locked state. This is when it’s good to have a relationship with your butcher, because he’ll let you know when some really good tuna arrives.  I don’t make this every often, but enjoy it when I do. It very simple. I’ve also grilled it instead of pan-searing, which adds a depth of flavor. Remember to preheat the grill and oil the grate well before placing steaks on to cook.

On the board tonight:

  1. Seared Ginger Tuna
  2. Rice*
  3. Mint-Papaya-Pineapple Salsa
  4. Tossed Salad
  5. Sliced Apples w/Caramel dipping sauce

Seared Ginger Tuna

  • 4-4oz tuna steaks
  • 1 tbsp olive oil
  • 2 tbsp lemon juice
  • 2 tbsp soy sauce
  • 1 tbsp fresh minced ginger, or 2 tsp dried
  • 2 green onions, chopped
  • salt & pepper to taste

skillet

Heat oil in skillet over medium high heat. While pan is preheating, rub tuna with 1 tbsp lemon juice, season with a little salt & pepper. Cook tuna for 1-2 minutes on each side, depending on thickness, and remove from pan. This will cook it rare (it will be cool pink in the center). Remove and place on serving platter. Turn heat down to medium and add remaining lemon juice & the rest of ingredients to pan and cook for 1 minute.  Season with salt and pepper. Pour over tuna and serve immediately.  Serves 4

Mint-Papaya-Pineapple Salsa

  • 1 papaya, cut in small cubes
  • 8 oz pineapple chunks, canned or fresh
  • 1 cup fresh mint – chopped
  • 1 tbsp white wine vinegar
  • 1 tbsp olive oil
  • 1 small onion, chopped
  • chili pepper flakes to taste

serving bowl

Combine all & stir well.  I know it’s called salsa, but it’s a nice fruity side, or serve it over the rice. Serves 4

*Rice:  Change things up a bit and try a different style of rice – Jasmine, Aborio, Basmati or Brown rice, each one brings its own flavors.

Shopping List:

  • 1 lb tuna steaks
  • 1 small fresh ginger root
  • 2 green onions
  • 1 small white or yellow onion
  • 1 papaya
  • 8 oz pineapple chunks, canned or fresh
  • 1 bunch fresh mint (enough for 1 cup)
  • 1 oz white wine vinegar
  • 1 cup rice
  • Salad fixings of your choice
  • 4 apples
  • Caramel Dip

Also: olive oil, lemon juice, soy sauce, chili pepper flakes

Originally posted September 2009

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Tidbits

DSC_4791Rain was threatening the other day and the hummers were really stoking up.  I played around with placing strobes on the ground around the feeders to try to stop the motion of the bird’s wings.  I took a few shots but it started to rain so I gathered the strobes up and quit before I could thoroughly try different settings.  I posted this at high resolution, click on it and it’ll get really big.  I counted about 30 hummers in this shot.DSC_8841 (1600x1060)Made a pot of chili just for this picture.  Turned out to be pretty good chili, I simmered some dried chilis to make a mole and added that to a chorizo/ground beef mixture with a chopped onion and a ton of garlic.  I held off putting beans in, adding them later.DSC_8846 (1600x1060)I think there are beans in the chili on this hotdog we had later in the day.  It has minced jalapeno and red serrano peppers with onions and shredded cheeses.DSC_4801 (1600x1060)Ginger had lots of fun with his new toy.  I think every cat in the house took a turn with it, and Katie spent a few minutes chewing it.DSC_8836 (1600x1060)Mrs J put together a salad, I added the olives and the pickled garlic.  It has a vinaigrette dressing of rice vinegar and olive oil with the usual herbs and a bit of Dijon.DSC_8828 (1600x1060)The habanero bush on the patio was starting to look like the peppers were thick enough on it to break the branches down so I went ahead and gathered all the ripe ones.  I have most of these drying to be ground for pizzas and the like.  I learned last year not to breath the dust from the processing.DSC_4804 (1600x1060)We opened the front door and found this stick insect clinging to the glass of the storm door.  No idea why he was there, the location pretty much defeats the blending in strategy in avoiding predators.  We see these now and again but almost always when they are away from their normal habitat.  Makes me wish for a decent macro lens for my camera.

Dinner Menu: Grilled Pork Chops w/Peach Chutney

 

peaches2

It has been a crazy week. First it began with my birthday plans expanding from an afternoon of fun, to several days of fun (I have awesome friends) to a call from the puppy breeder to hear more about my boy and learned that pick up date had been moved up. Am I ready? No idea. Puppy is a new concept for me. All my other Danes were rescued at 6 months or older, came fully housebroken and with few issues. But I am beyond excited…

Here is a repeat of the very first recipe I posted for Thursday Night Menus years ago.  This recipe was my first time making a chutney and we threw it on pork because that is what we were cooking that night. It was a perfect match. That started the whole peach week idea a year later when peaches were in season again.

Last year, weather and disease limited the peach crop in Colorado, so I didn’t do much peach cooking, but this year looks like a bumper crop. Once I’m done just eating them straight from the ‘peach bowl’ I’ll start cooking with them again.

On the board tonight:

  1. Grilled Pork Chops
  2. Peach Chutney
  3. Green beans in Butter
  4. Couscous

Grilled Pork Chops w/Peach Chutney

  • 4 pork chops, medium thickness
  • ½ tsp crushed garlic
  • salt & pepper to taste
  • 2 tsp olive oil
  • ½ cup Peach Chutney

Mix together garlic, salt, pepper and oil and brush over both sides of chops.  Grill over medium-high coals for 5 to 7 minutes on one side, turn and top with ¼ of chutney on each chop.  Grill additional 5 to 7 minutes, until cooked to desired doneness.  Serve immediately, with additional chutney if desired.

Peach Chutney

  • 2 large peaches, peeled, pitted and chopped
  • 4 green onions, chopped
  • ½ cup golden raisins
  • ¼ cup brown sugar
  • ¼ cup apple cider vinegar
  • ¼ tsp ground ginger or 1 tbsp minced fresh
  • ¼ tsp chili powder
  • salt to taste

small sauce pan

Add all ingredients to sauce pan, heat to boiling – stirring constantly, reduce heat and simmer for 30 minutes, uncovered, until slightly thickened.

Shopping list:

  • 4 boneless pork chops (medium thickness)
  • 2 large peaches
  • 4 green onions
  • 4 oz golden raisins
  • 16 oz green beans, or whatever veggie might be fresh from the garden
  • couscous (usually a 6 oz box works fine)

Also: crushed garlic, olive oil, brown sugar, apple cider vinegar, ground ginger, chili powder

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