Thursday, November 30, 2006
Wednesday, November 29, 2006
The things my animals do. I swear to God.
Take a good look at this picture.
Yes, that's a cat.
Yes, that's a lint roller that I had just used to get all the cat hair off my gig bag (which holds music, my flute and piccolo, tuner, metronome, etc.).
Yes, that's a cat tongue licking the cat hair off the cat hair remover.
I was laughing so hard I almost missed preserving the moment.
Posted by Sheri at 5:39 PM
Tuesday, November 28, 2006
I took a couple of different recipes I found online and mixed them together to come up with tonight's dinner: pan-fried lamb chops, smashed red potatoes, and peas.
Posted by Sheri at 8:32 PM
...there was a young girl who lived for music. We're not talking about Top 40 music here. I mean classical, jazz... This girl practiced on her hand-me-down flute at least 5 hours a day in high school (a feat as she went to school all day and also had a part-time job) and when she became a music major in college, and could schedule her classes as she liked, she was known to be closeted in a practice room for 10 to 12 hours a day.
She presented her junior recital in March 1993. Shortly after, she cracked, put her flute in a closet, dropped out of school, and just existed for a year and a half.
That girl, now a woman, enrolled in a different college and tried again. Her choice of school, while close to home, turned out to be a mistake as after two years, she could no longer afford her education. And she dropped out again.
That was in 1996.
Since then, she has played her flute for weddings and for herself, which is what she finally figured out music was all about. She has not taken or given a lesson in nearly 12 years.
She gives her first flute lesson in all those years tomorrow night. Wish her luck.
(and yes, it's me)
Posted by Sheri at 5:08 AM
Monday, November 27, 2006
Posted by Sheri at 6:24 AM
Thursday, November 23, 2006
Posted by Sheri at 2:00 PM
I have visions of Clark Griswald cutting into the Christmas turkey.
The Man used the charcoal grill instead of the gas grill (WHICH HAS TEMPERATURE CONTROL) to cook the turkey. I went out to check the internal temp of the turkey about an hour after the bird went on the grill. HOLY SHIT - 165 degrees. AN HOUR AFTER IT WENT ON.
Will the steam roll out of an empty carcass? Stay tuned....
Posted by Sheri at 12:40 PM
Posted by Sheri at 7:04 AM
Wednesday, November 22, 2006
Again, because I feel like poop, I cheated, which is really not like me. The Man and The Stepson got a Jiffy pie crust instead of scratch. Oh, well. They'll live. I cheated on my own; I was looking forward to playing with flours tonight (well, earlier this week I was). I ended up doing the one with Pamela's Pancake & Baking mix...again. Oh, well. I'll live too.
Posted by Sheri at 8:23 PM
A family recipe again, tweaked. I try to sneak the healthier stuff past The Man whenever I can. I bet he won't even know until he reads this post.
1 pound ground turkey breast (original calls for hamburger; I used to use a mix of hamburger and pork sausage)
1 cup onion, roughly chopped
1 cup celery, roughly chopped
Chicken stock or broth
12 Van's plain waffles
1/2 cup milk
Put about 3 tbsp olive oil in the bottom of a pan. Add the turkey, onion and celery; cook until turkey is done. Pour into a blender and pulse until it looks nasty (see picture below). You will need to add chicken stock/broth so it whirrs.
Dump the "mess" into a big bowl. This is when you add salt, pepper, (both to taste) and about 1 1/2 tsps of ground sage.
At this point tonight, I am throwing it into the fridge and declaring my chefdom over for the evening. Final deets tomorrow.
Toast 12 waffles VERY WELL. While they are cooling, beat 3 eggs and pour the milk into the "mess." If you like to live dangerously (I do), taste the "mess" for seasoning. Add sage as needed. When the waffles are cooled, break into small (1 inch) pieces. Mash into the mess. You now have dressing.
Bake an hour to an hour and a half in a 350 degree oven.
Posted by Sheri at 7:43 PM
One of those family traditions...
1 bag fresh cranberries
1-20 ounce can crushed pineapple in juice
Pick through the cranberries to get the bad ones out; wash and put into a blender. Pour in half a cup of water and start to pulse. Keep adding water and pulsing as needed until the cranberries are basically pureed. Pour the cranberries into a fine-mesh sieve (over a bowl if you want to save the juice) and mash them against the sides until the water has drained out.
This is what they look like at this point.
Dump the cranberries into a bowl that is twice as big as what you'll think you need.
Open the can of pineapple (fresh is better but since I feel like crap, we're doing canned) and dump it into the sieve. Do the same as with the berries: mash the pineapple against the sides of the sieve until the juice is mostly gone.
Combine the drained pineapple and berries. Mix very well and then put into the fridge for a few hours to let the pineapple's natural sugars sweeten the cranberries.
After resting for a few hours, pull out the cranberry relish and add (without tasting or you will regret it unless you like really, really tart) about 3/4 a cup of sugar. Stir well and throw the relish back in the fridge for a little while.
Taste the relish to see if it needs more sugar. Add more as you like. Once it is sweet enough for you, mix in a few handfuls of mini marshmallows.
Ta da! My family's cranberry relish.
Posted by Sheri at 7:38 PM
Somehow, when making our pizzas last night, we managed to cross-contaminate mine. I feel like crap, although better crap than I did last night, say about 10:00.
Unfortunately, feeling like holy hell does not excuse me from cooking Thanksgiving dinner. So....many recipes, pictures, and posts to come over the next 24 hours.
Posted by Sheri at 7:16 AM
Tuesday, November 21, 2006
Posted by Sheri at 8:15 PM
Sunday, November 19, 2006
Posted by Sheri at 4:06 PM
Saturday, November 18, 2006
2 cups + of Pamela's Baking & Pancake Mix
Posted by Sheri at 10:16 AM
Friday, November 17, 2006
I made 2 different "kinds" of tacos tonight, one with Taco Hell hard shells and ground beef and one for me, with ground turkey breast and fresh tortillas...yes, I made corn tortillas! I can't believe how easy it was or how much better fresh ones taste as compared to the processed junk I ate for years.
I ended up baking my tortillas until crispy and making nachos instead. For my first attempt, they were awfully messy-looking, so I didn't want to take pictures. Although, I could have blamed the ugliness on my poor camera skills. Ah, too late now, anyway.
Baby got a new cat perch this evening. He has had this one particular perch (which is really more of a tube with 2 holes and a solid top, all covered with 60's shag carpet) that we picked up for him the week after we got him. So he was about 9 weeks old. He's now 8. The top has partially given way and I am worried that our Baby, who has hip problems, is eventually going to fall through and get hurt. Hence, the new perch.
Now the fish tank really IS Cat TV. As evidenced by this picture.
As soon as I brought it into the house, he was sniffing it and Vester was immediately batting at the bell balls built into the legs. I finally got it into the living room and in its place (in front of the fish tank) and two seconds after I took my hands off of it, Baby was on it, staring the normal death threats at the sharks.
It will be a lot harder for him to knock this one over at 2:30 in the morning. Many nights I am awakened by the loud thump of the old perch going over...because Baby had leapt off it in pursuit of the sharks (he chases them around the tank, so he is known to run circles around...and around...and around...).
We also have Vester checking it out, after booting Baby off. Little bastard.
Posted by Sheri at 7:50 PM
With my cats, anything that makes a lot of noise (garbage disposal, food processor, vacuum, etc.) will send them running to a different room and safety. And then there's Vester and my hair dryer.
The Man and I believe that for some reason, this cat thinks my hair dryer is attacking me and is therefore obligated to save his momma from the beast. He whaps (sp? is this even a word?) and fights with the cord, even if it's not running and only sitting on the counter in preparation for its duties.
For the first time in the 7 1/2 years Vester has owned us, I took pictures. Of course, it's much better (and funnier) in person.
Posted by Sheri at 8:08 AM
Thursday, November 16, 2006
So I was in a good mood all day because I knew what I was going to feed myself when I got home.
Isn't it pretty?
Baked Fish with Potatoes and Garlic
from Complete Comfort Food with a few tweaks
6 potatoes, peeled and chopped
1/4 cup butter
2 onions, peeled and chopped
3 garlic cloves
fresh thyme sprigs
3 fresh bay leaves
2 cups vegetable stock + 3 tbsp
2 to 3 tilapia filets
3 tbsp white wine
1/3 cup amaranth bread crumbs
3 tbsp fresh parsley, chopped
1 tbsp olive oil
Fresh parsley, chopped fine
salt & fresh ground pepper
Preheat the oven to 375. While it's preheating, melt half of the butter in a skillet. Peel and chop the onions and drop them into the melted butter, sauteing until soft. Peel and chop the potatoes; mix with the cooked onions in the skillet. Peel and mince the garlic; drop in the skillet too and mix all together.
I used a 9x12 baking pan for this. Put the onion/potato/garlic mixture in the baking pan and level it out. Place a few thyme sprigs and the bay leaves on top. Pour 2 cups of vegetable stock over the top, sprinkle with salt and pepper, and put in the oven to bake for 50 to 60 minutes until the potatoes are tender).
Place the tilapia filets on top of the potatoes and return to the oven for 10 to 15 minutes, basting 2 or 3 times with a mixture of 3 tbsp white wine and 3 tbsp vegetable stock.
The recipe actually calls for 4 garlic cloves; I chose to use garlic powder for this step instead of chopping another clove: melt the rest of the butter and mix with the bread crumbs, a teaspoon of garlic powder, and a teaspoon of finely chopped parsley.Sprinkle the breadcrumbs on top of the tilapia and press down with a fork. Drizzle with olive oil and return to the oven for another 10 to 15 minutes, until the breadcrumbs are toasty and all of the liquid has been absorbed.
I will definitely make this again. The Man didn't bother to eat so once again, he misses out.
Posted by Sheri at 7:12 PM
Wednesday, November 15, 2006
So...I say that a lot. I just noticed. Sorry. Must be the cheesehead in me. You can take the girl out of northeast Wisconsin but you can't take the bad language habits out of the girl.
I really want to figure out how to take a picture and put it behind my title. I managed to finally put all my favorite blogs and a few websites in my sidebar over the past couple of days. I am getting there, slowly but surely.
I really want the pic of Baby (the top one on the right) as my title. We'll see if I ever actually get it there.
Now for food...
Monday's vegetable beef soup was even better tonight. I have enough left for a bowl at lunch tomorrow and it will be gone. Which is a good thing due to the packed fridge I am now dealing with.
I have been flipping through the new cookbook, "Complete Comfort Food" and have found some definite possibilities, some of which even The Man will eat...
I like what the editor says on page 26: "Cooking for yourself is all about pandering to your own palate, particularly so if your usual routine is to cook for a busy family. Choosing foods that you adore and tailoring a menu just for yourself can feel quite liberating, so make the most of time spent alone and catering for yourself." The section that this heads is called Spoil Yourself.
Ever since I began (mostly) eating a gluten-free diet, I am doing exactly that. Spoiling myself. I am trying foods I either hated as a kid and never touched again until now or attempting foods I have never tasted. AND LIKING THEM! I am looking forward to creating the evening's dinner in my mind in the morning before work and making it happen after 5. Grocery shopping is fun again (probably because with the Cookbook Box, I never know what I am going to get - it's a crapshoot). I am going beyond the tried-and-true recipes from family and old cookbooks and playing with favorites to make them new and fresh. I am loving every minute of it!
Former horrors included in the box are eggplant and squash. And cilantro (I think I am just seriously turned off by the smell). I hate to waste food so I need to come up with recipes stat.
The pictures in this cookbook are wonderful and make me want to take a bite right out of the page. Is paper gluten free?
Recipes I would like to make in my near future (not just from this cookbook):
cinnamon rings (a Mexican doughnut-like thing that I am going to have to try a GF flour combo to make)
roasted garlic and butternut squash soup
chicken flautas (gonna have to make GF tortillas for this)
Mexican spicy beef tortilla (see comment above)
I better stop now or I will lose my job because I have chained myself in my kitchen.
I picked up some nice-looking lamb chops last weekend at the store. I haven't had lamb since my first communion! I am trying to figure out how best to prepare it. Food for thought. Ha.
Other things to think about: how to prepare Thanksgiving side dishes I love and have them be GF and tasty. I think my dressing will be good with the GF bread I have in the house (Ener-G harvest loaf) because the focus of that is the meat and spices. The Man has insisted on my scalloped corn; I have a recipe for soup mix that I might use to make my own little dish of this. Cranberries - I make relish with pineapple and marshmallows. If marshmallows aren't GF, I will just skip them (note to self-check out marshmallows). Pumpkin pie. I am going to use Shauna's crust, I think. I really need to start playing with all the flours so I can come up with my own recipes.
And Christmas. There are 2 things I know for sure - I am giving my sister-in-law the holiday completely off for a change (The Man and I are hosting Christmas Eve) and I am making an Amish ham. The SIL makes a wonderful, horribly-fattening hash brown potato bake that would be perfect but (1) she isn't going to be allowed to cook and (2) if I make it or something like it, it will be GF and I will be able to eat it. I am thinking about hauling out some of the organic applesauce I canned in October. Dessert is already floating around in the brain - I am debating a black forest cake.
And what am I going to do about Christmas cookies? Do I wait to bake until I get the results of my test (about 2 to 3 weeks), which means all the mooches in all the land have to wait (they would be the people who find out I am making my enormous batches of Christmas sweets and mysteriously begin to hang out at the house when we haven't seen them for months and months)? Or do I forge ahead, make what the others want and expect, and make GF cookies just for me? Oh, the agony.
Every Christmas, I make 2 kinds of cookies specifically for me. The containers these cookies go into are marked "eat and die." Spritz. OMG. And Santa's Whiskers (sweet dough studded with maraschino cherries and almonds and rolled in coconut before baking so the coconut gets all toasty while baking into the cookie). Sigh. I WILL come up with a way to make both of these cookies again.
I've babbled long enough for tonight.
Posted by Sheri at 7:55 PM
The soup from the other night is heating on the stove, so I have a few minutes.
Let's try this again, now that I can upload pictures.
The box arrived around 7:30 this morning. I didn't take pictures of the meat (beef stew meat, chicken breasts and some sort of whitefish) because TCF dropped the wrong box and by the time they got back here to pick up the wrong one and give me the right one, I had just enough time to chuck it in the freezer and haul ass to work.
Posted by Sheri at 6:15 PM
Tuesday, November 14, 2006
I didn't feel like cooking tonight, no energy even to heat up last night's soup. It was a long day.
It started out well - I had some snuggle time with my boys and ordered my gluten sensitivity test, which should be here in the next day or so. I decided to do a little grocery shopping and if time permitted, stop at the pet supply store to get canned kitty food.
I wanted to hit a different grocery store than normal because they have a larger organics collection - Dominicks. Which is about 15 minutes away. I left the house about 7:15 without putting on make-up or making my chai latte because I figured I would have more than enough time to poke around at the store, get home, unpack groceries, slap on some face paint, brew my tea, and still get to work by 9.
It took me almost 45 minutes to get to the store because I didn't know about the repaving of the road I took to get there.
Once I finally got there, a little before 8, I walked in to see that the area that I knew was once the organics section is now a floral area. What the %^$#! I grabbed the first employee I could find and asked where everything was moved to. It turns out it is all incorporated into the store aisles with the appropriate sections. So I had to push the cart like a Nascar driver through the store to get an idea of what they're carrying now.
I managed to get some GF vanilla, baking powder, some different rice crackers, rice cakes on sale, arborio rice on sale... Good stuff. I also got a vanilla essential oil diffuser, a new cookbook (like I need one with a cookbook box coming tomorrow or Thursday), the new Ann Rule true crime volume, a bunch of Burts Bees stuff (which I love).... And more and more crap.
So I finally manage to get out of the store about 8:25 (and yes, I actually went through every aisle!). I knew I wasn't going back the way I came because of the construction, so I did a quick plan in my head on how to get home.
As I was approaching the house, the idiot chime and light came on - I was almost out of gas. Go figure. I detoured again, away from home, so I could put some gas in the SUV. I did the gas thing and headed straight for work with all the groceries in the back.
I got to the office at 2 minutes to 9 and had to haul all the perishables in so they didn't spoil before I could take my lunch break and take them home.
No blow-dry or curling iron.
I am lucky I am still awake to type this.
On a different note, I took a picture of Vester last night that I am debating on sending to MyCatHatesYou. That website makes me laugh every time.
Does he hate me? You tell me.
Posted by Sheri at 8:00 PM
Monday, November 13, 2006
To have a decent picture in my last post?
I actually read the book that came with my camera. Go figure that there's a "close up" button and a flash. Makes a world of difference when you kinda know what you're doing.
I wish I could go back and retake all the other ones I posted. I guess I will just have to make some of them again.
Posted by Sheri at 8:33 PM
Warning: I like my soup with lots of veggies!
Posted by Sheri at 7:25 PM
Sunday, November 12, 2006
Butterscotch Chip Dreams, to be exact.
I cut the recipe in half, just in case they didn't thrill me.
Posted by Sheri at 2:38 PM
Posted by Sheri at 1:36 PM
Saturday, November 11, 2006
I cleaned out the fridge this morning: got rid of the not-so-healthy-looking carrots, pulled the zucchini out so they can warm to room temperature, and pitched any leftovers that are a little too leftover (more than 2 to 3 days old). I had grand plans to play with food after we did the last haunted barn meeting of the season this morning.
Ha. The joke's on me. I went grocery shopping. What the hell was I thinking? At least I didn't buy any veggies other than one green pepper because of that impending cookbook box. And I finally bought myself a handheld milk frother for my morning lattes. And a bunch of other staples, teas, toiletries, etc. And walked out without one of my bags somehow, so The Man had to go back and get it.
Needless to say, by the time I got home and got everything put away, I didn't wanna no more. I have to do my food playing early in the day, just like I do cleaning, or I lose motivation. So hopefully tomorrow will be a better day, since I really want zucchini bread and more cranberry almond muffins for my workweek breakfasts.
We pretty much don't see The Man's best friend or his son, who is a year younger than The Stepson, for the months of September and October, due to the Haunted Barn.
We are nearly done with the barn tear-down and met with the head of the pumpkin farm this morning at 9 to do the nasty deed of figuring out expenses and how much to pay whom. But that's done now for another year.
So the barn is technically over for 2006. I am surprised that it has taken this long (2 whole weeks) for the best friend and child to arrive here. We have an unheated but enclosed back porch with a TV, pub tables, mini-fridge (read beer cooler), a pizza pizzazz thing, and.....table hockey.
During the warm months, everyone usually gathers at The Man's cousin's home, where there is an inground pool, with our home as a sideline for cornholin', AKA throwing bean bags. Once the barn is over and the weather cools, this is the hangout. Boys running tame in my home, playing hockey and the xbox. Men drinking beer and watching whatever game happens to be on. Me and the cats locked up in our bedroom to hide from the craziness.
Tonight it begins. I just received word that the men/boys are coming over for the 1st hockey tournament of the season.
And I will be a happy camper. My men are home and safe and the boys are purring contentedly to their momma.
Posted by Sheri at 6:15 PM
Friday, November 10, 2006
Yesterday, I placed another order with my organic delivery service. What did I order? Another cookbook box, a free-range turkey for Thanksgiving (I have to cook for The Man and The Step-son because The Man is on call and has to work), and an Amish spiral-sliced ham for Christmas (because I am cooking for The Man's family on Christmas Eve, which is the day we get The Step-son).
What does this mean? This means "holy-crap-I-have-a-bunch-of-food-coming-again-and-I-need-to-do-something-with-what's-in-the-fridge-now!"
So this weekend's plans are to finish tearing down the barn, and cook/bake/freeze like a crazy person. I have 4 zucchini that will become bread, artichokes that will be steamed and eaten with butter, carrots that I have no idea what to do with right now other than chicken soup (which will use up the rest of the roasted chicken from the other night), turnips (dunno yet), apples, and pears. A clamshell of mixed baby greens. I am going to turn green from salads! I still have strawberries in there too, but I will probably just hull and freeze those.
The organic delivery service has an affiliation with another place called Natural Farms. This place carries a TON of GF stuff. As long as I order by a certain date, it gets delivered with my organic stuff. I love this because I can get enough food for 2 weeks and I don't even have to set foot out of the house, other than to get the boxes off the porch!
Posted by Sheri at 6:01 AM
Thursday, November 09, 2006
Until he sees the sharks in the fish tank. It's like Cat TV, that fish tank - Baby will hop up on the cat tree we keep next to it and stare at fish for 10 to 15 minutes at a time. He also likes to chase the sharks around...and around...and around....the fish tank.
Dinner was very simple tonight. Smashed baby red potatoes with butter, a mixed greens salad, and a london broil steak. Eaten by only me (The Man was not hungry). His loss.
And because I can't post a picture of one cat and not the other...Vester on my lap.
Posted by Sheri at 7:02 PM
Tuesday, November 07, 2006
Dinner tonight was garlic and leek risotto, honeyed carrots, and honey-mustard chicken. Nummy.
I am slowly but surely working my way through that monstrous organic food shipment. Tonight took care of the leek and a third of the carrots.
What's left? A package of beef stew meat, one piece of salmon, 2 turnips, broccoli, some carrots, asparagus, strawberries, apples, pears...I think there's more but I am too full to get my butt off the couch.
I am so proud of The Man tonight. I know he hates cooked carrots, but I asked him to try mine, which are not cooked to the point of mush and I drip a little honey over them. He put a small (read miniscule) pile on his plate and actually ate some. Not only did he try something he doesn't care for, but he ate something new too) of course, without knowing it. While I was doing dishes, he came into the kitchen (we are slackers that eat in the living room in front of the tube) to get a second helping of the "creamy rice stuff." As he was piling it on his plate, I told him that he had eaten something new - leeks, and aren't they weaker-tasting than onions? I got a "damn it" and was told to stop sneaking food past him. But he took his pile of creamy rice stuff and headed back to the living room and Everyone Loves Raymond.
And brought back an empty plate. Well, except for the pile of carrots. He tried.
Posted by Sheri at 7:13 PM
Posted by Sheri at 4:53 PM
Monday, November 06, 2006
Sunday, November 05, 2006
So I have some personal reasons that are keeping me from having the blood tests done for gluten intolerance. Several members of gluten-sensitivity/intolerance forums have used Enterolab to have testing done. I am seriously debating this...because I want to know. But like I said, I can't have this bloodwork done right now, and may not be able to for a while.
I am hoping the expense is worth it and proves me not crazy.
I am being very good about not ingesting gluten. This morning, I needed a small dab of margarine for the chocolate raspberry spread, so I pulled the tub out of the fridge and lifted the lid.
Crumbs in the margarine/butter container drive me nuts anyway, but this morning, seeing the large volume of them deposited by The Man's knife while making bacon sandwiches on Friday, caused me to pitch a small hissy fit. Not that he was around to witness it.
It's a good thing I look at food more closely now. Tomorrow after work, I am going to have to buy another tub and clearly mark it as mine.
Posted by Sheri at 8:05 PM
First of all, I want to reiterate how sucky I am with a digital camera. This is brought home to me every time I take pictures and have to look at them, like what happened about 10 minutes ago. I gave up and what you see is what you get.
I bought my first pairs of Crocs yesterday. I got 1 pair with no holes and 1 pair with (pink, naturally). The last time I canned, I was on my feet for 5 hours and the dogs were barking really loudly. Before I started my raspberry experience this morning, I put on the pink pair (just in case I slopped raspberry goo on my feet). When finishing up with the last of the dishes at about 10:30, I realized that my feet did not hurt AT ALL. I have a new favorite shoe and desperately want to know how I can get away with wearing these at work.
I made raspberry jam and raspberry-chocolate sauce from the Sure Jell website.
Yum. A nice reward for being smoke-free for 5 hours.
The Man has been informed that there will be no cooking of large (or even medium....make that not even SMALL) proportions this evening. I am on kitchen strike until tomorrow. Unless I change my mind. Which has been known to happen.
Posted by Sheri at 1:47 PM
Saturday, November 04, 2006
This pear galette was my first experience with making any sort of GF crust. I used the pie crust #2 recipe on the Pamela's website.
Posted by Sheri at 7:30 PM
Just finished feeding my face with roasted chicken, jerusalem artichokes, and red potatoes.
I am so happy to be cooking again. Once upon a time, I made real meals like this every night. Then I started traveling for work and cooking during the work week went right out the window. When I decided to go GF as a test, I HAD to cook unless I wanted to spend a truckload of money on not-so-great packaged food. Don't get me wrong - packaged food has its place and I often take advantage. However, it's worth an hour or two racing crazily around my kitchen to eat good, wholesome, healthy food.
The jerusalem artichokes - eh, I can do without the breading and if I can get my hands on some again, I will make them the same way but without breading. Maybe it was the flour I used (Bob's Red Mill GF all-purpose flour).
Here's the breakdown on how I put together tonight's dinner.
Roasted Chicken, Roasted Jerusalem Artichokes & Red Potatoes
1 organic whole chicken
1 pound Jerusalem artichokes
2-3 good handfuls of small red potatoes
Salt and pepper
1 head of garlic
GF all purpose flour
Roasted garlic olive oil
Wash the chicken inside and out; don't forget to stick your hand up the bird's butt to get the giblets out (I left one bag in once at Thanksgiving and didn't hear the end of it for months. How the hell was I supposed to know there would be 2 bags, one at each end?). Anyway, salt and pepper the inside of the bird.
While you are washing and removing parts, melt 1/4 cup of butter. Cut a lemon into quarters and the head of garlic in half (through the middle of the cloves). Stuff them in the bird's butt. Put the bird onto the rack of your roasting pan (I use a Nesco roaster for this). Brush melted butter over all of the visible parts of the chicken. Sprinkle with salt and pepper. Roast at 350 degrees.
Preheat the oven to 350 degrees if you aren't roasting the chicken in a Nesco.
After you get the chicken going, prepare a bowl of water with the other lemon squeezed into it. Painstakingly peel the jerusalem artichokes. I found that if I cut the little nobby-things off first, the peeling went a little easier. Chop them into bite-sized pieces and put them into the bowl of water.
Put 1/4 cup of unsalted butter into an oven-safe dish and get it into the oven until the butter melts. Take the dish out of the oven and set aside.
Start a pot of salted water on the stove; get it boiling and then put the artichoke pieces in for no more than 5 minutes (cook until tender only or they will turn to mush according to Irish Food and Cooking). While the artichokes are in the boiling water, mix together a half cup or so of GF flour and fresh-ground pepper. When the artichokes are done, drain them on a paper towel.
Roll the artichokes in the flour mixture, then put them into the ovenproof dish with the melted butter. Roll them around in the butter to get them coated and then put the dish back into the oven for 25 to 30 minutes.
Wash and cut the red potatoes in half. Put them into a pot with water and salt and boil until fork-tender. Drain and douse with roasted garlic olive oil.
Posted by Sheri at 7:02 PM
When I pulled the bag of "I don't know whats" out of the packing box this week, I wondered what the @$#% (insert your favorite expletive here) I was going to do with 2 pounds of ginger. I looked through the included cookbook and found a picture of Jerusalem artichokes and thought, "hey-it's not ginger. Thank god!"
I have dinner on the stove/in the oven/in the Nesco roaster right now. I will let you know what's in store for dinner in a bit. In the meanwhile, here's some info on Jerusalem artichokes.
Posted by Sheri at 5:56 PM
Friday, November 03, 2006
Posted by Sheri at 7:12 PM
Thursday, November 02, 2006
Last night, I flipped through the new cookbook, Irish Food and Cooking by Biddy White Lennon and Georgina Campbell, slapping a post-it on every page with a recipe that sounded good, as well as reading the history tidbits. This morning before work, I opened each page that had a post-it and picked something for dinner tonight.
Naturally, I would choose something The Man would stick his nose up at - parsnip soup. Not that it matters because he was asleep when I got home at 5:30 and he's still asleep now at 7:00.
Now, I can't recall ever eating a parsnip. Doesn't mean I haven't, but I don't remember the smell that wafted toward my nose while peeling them or while they were cooking before I added the spices.
If I make this again, I definitely need to add some potatoes to help draw down the parsnip aftertaste. Maybe The Man might at least sniff the pot then.
I ate mine with GF cornbread from Bob's Red Mill (yes, the stuff I was too hungry to bake this past weekend).
from Irish Food & Cooking
2 lbs parsnips
1/4 c butter
1 onion, chopped
2 garlic cloves, crushed
2 tsp ground cumin
1 tsp ground coriander
5 c hot chicken stock
2/3 c light cream
salt and ground black pepper
chopped fresh chives or parsley, to garnish
Peel and slice the parsnips. Remove the cat from the counter at least 5 times while attempting to prepare the parsnips. Heat the butter in a pot and add the peeled parsnips and onion with the garlic. Cook until soft but not browned, stirring occasionally. Oh heck...feed the cats and the fish before you forget again.
Add the spices to the pot and cook for a couple of minutes, then add the chicken stock and stir.
Cover and simmer for about 20 minutes, long enough to shove the scraps down the disposal and accidentally step on your cat's tail (why do they always lay right behind where you're standing?). When the parsnips are soft, pour the whole pot into a blender and puree. Adjust texture with stock or water if too thick. Taste to check for seasoning. Add the cream and reheat without boiling. Serve immediately.
He's still sleeping...!
Posted by Sheri at 7:27 PM
Wednesday, November 01, 2006
My organic delivery arrived today. Holy crap. This time, I picked a few things myself but also ordered what my organic delivery service calls the Cookbook Box. Their chef chooses a cookbook, flips through to find recipes that sound good, puts their veggie (and meat if you choose) ingredients into a box with the cookbook, and you have dinner for 5 for a week.
They weren't kidding.
Here's the cookbook that came with it.
Posted by Sheri at 7:06 PM