Running with kitchen shears.

breakfast, lunch, dinner, cupcakes, tastiness.

Doin’ it for tha shorties… January 14, 2009

Filed under: events,win — Mox. @ 7:27 am
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…to quote Sir Loin .

I still seethe a bit over the “Timmy vs Sally Struthers” incident which led to my HOA not being able to hold our Great American Bake Sale (benefiting Share Our Strength). Hopefully getting this word out will help:

Share Our Strength  has launched a brand new campaign to raise funds to help end childhood hunger. “Operation No Kid Hungry” responds to President-elect Obama’s call to action to end childhood hunger by 2015.

Share Our Strength has partnered with AT&T to offer two great ways that you can support and participate in “Operation No Kid Hungry”:

1.Donate by text: Text “SHARE” to 20222 on your mobile device to donate $5. AT&T will match all text donations up to $100,000. Help us meet this challenge grant! Find out more at http://strength.org/get_involved/text_donation/

2.Hold a food drive: Beginning January 19th, a national day of community service, help feed those in need by holding your own community food drive. Visit http://Strength.org to find a food bank and a list of the most needed
nutritious foods.
For more information about “Operation No Kid Hungry” and how you can help end childhood hunger, visit Share Our Strength’s website: http://strength.org.

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Food Review: Great Value Sugar Free Strawberry Preserves January 13, 2009

Filed under: Reviews — Mox. @ 7:51 am
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First off, yes, I know there are many things wrong with the idea of eating said ingredient in the first place. And let me tell you, I was not intending to buy sugar free. I was intending to buy “no sugar added” but was very tired and on a tiny budget and ended up picking up this poor replacement for preserves. They’re sweetened with Splenda, not that you could tell there is anything sweetening them.

Taste: Meh (didn’t even taste like strawberries really)

Appearance: Good

Price: Good (cheap)

Texture: Acceptable

If you’re not on any restrictive diets, I’d recommend Smuckers No Sugar Added next time. These weren’t really worth the money spent.

 

An oldie but a goodie… January 11, 2009

Filed under: recipes — Mox. @ 1:00 pm
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Don’t you hate that phrase? I only use it because this is a recipe that has been stuck to the side of my fridge patiently waiting for me to upload it for quite some time.

Rigatoni and Sausage

-10 oz rigatoni pasta

-salt (kosher preferably, of course)

-olive oil (not extra virgin, for the job it’s doing, regular o.o. works just fine)

-6 chicken pesto or chicken with sun-dried tomato and basil sausages (I used the latter)

-1 c slivered red onion

-1 c slivered yellow bell pepper (or if the price for yellow bell peppers is ungodly where you live, as it is for me, red is just fine-wouldn’t recommend green though as they’re not as sweet)

-2 (14 oz) cans traditional Italian sauce (or just 1 if you prefer your pasta less sauce-y)

-2 (14 1/2 oz) cans diced tomatoes with basil, garlic and oregano

-grated Parmesan cheesefor garnish

1. Preheat an indoor or outdoor grill or preheat oven to 400 degrees F (I used my oven for this part).

2. Cook the pasta in boiling salted water until tender but still firm, according to package directions. Drain and toss with enough olive oil to prevent sticking (it shouldn’t take much at all). This can be made 8 to 10 hours in advance and refrigerated (for those of you who have spare time in the morning to start prepping dinner, I guess?)

3. Grill or roast the sausages on an indoor or outdoor grill for 20 minutes, turning several times. Or roast in the oven for 20 minutes. Cool and refrigerate until ready to assemble the dish (again, if you’re getting dinner ready in the morning. If you’re not, ignore that last bit). Cut into bite-size pieces just before reheating.

4. In a large saute pan coated with a small amount of olive oil, saute the onion and bell pepper with cooked sausage pieces until onions and peppers are just wilted.

5. Add about 1/3 to 1/2 of the sauce and tomatoes and bring to a boil. Transfer to a stockpot, then heat the remaining sauce in the same saute pan and transfer to the stock pot when hot.

6. Place the stockpot over medium heat and add the pasta to heat and combine all the ingredients. Divide into serving bowls, garnish with Parmesan and serve immediately.

Makes 6 servings.

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This recipe is adapted from one that was in the November 8, 2006 Dallas Morning News. It’s a really good basic and a bit rustic pasta dish that doesn’t require making tomato sauce for those of you that are freaked out by making your own or just don’t have the time (I fall into the not-enough-time category most days…one of these days I’m going to make a giant batch). This could be adapted to use Italian sausage-preferably hot-if the home chef so chose.

 

Everyone loves balls for dinner. January 4, 2009

Filed under: recipes — Mox. @ 11:07 am
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Don’t they? They’re round and fun for the whole family. What balls am I talking about? Why, Vegetable Balls, of course! These really ended up being kind of like vegetarian crab cakes, except, obviously, ball-shaped.

Vegetable Balls

-1/2 c grated green cabbage

-1/2 c grated carrot

-1/2 c grated cauliflower

-1/2 c finely chopped green onions

-1/2 c finely chopped green bell pepper

-1 tsp salt

-1 1/2 Tbs unbleached all-purpose flour

-1 1/2 Tbs plus 1/4 c corn meal

-2 tsp hot sauce (I used Dia de los Muertos Scotch Bonnet)

-oil for deep frying

1. In a large bowl, mix all the vegetables with the salt. Set aside for 30 minutes.

2. Using your hands, squeeze the moisture out of the vegetables.

3. Mix the remaining ingredients, except the 1/4 c cornmeal and the oil for deep-frying, with the vegetables and form into 6 balls. Roll in cornmeal to coat.

4. Heat the oil in a heavy skillet over medium heat (or heat your fryer to 375 degrees F). Fry the balls for 5 to 8 minutes, until golden brown.

For the sauce (ball sauce!)

-1 Tbs oil

-2 garlic gloves, finely chopped

-1 tsp minced ginger

-1 tsp minced green chile

-1 Tbs soy sauce

-1 Tbs vinegar (I used rice wine vinegar)

-1 Tbs hot sauce

-1 Tbs cornstarch, whisked into 1/4 c water

-1 Tbs minced green onion

5. In a saucepan over medium heat, heat the oil. Add the garlic, ginger, and green chile and saute for 1 minute.

6. Add the remaining ingredients, except the green onions, mixing well. Bring to a boil.

7. Remove from the heat and stir in the spring onions.

8. Serve balls and sauce hot with steamed rice.

Makes 2 servings of 3 balls each.

Adapted from a recipe at vegcooking.com .

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I think this would be a really great vegetarian party food,  substituted for the usual crab cakes. Make sure to really squeeze all the water out, or your balls will crumble and fall apart very easily. Not something you want. Even J, Mr. If It Doesn’t Have Meat It’s Not Dinner, loved these-he was especially pleased with the sauce. I don’t think I’ve said “balls” enough. BALLS.

 

Posole…almost, kind of. January 1, 2009

Filed under: recipes — Mox. @ 8:26 pm
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The title of the recipe is “Posole (Vegetable Soup with Hominy)”, and really you should just take it at the title in parenthesis because it’s really not similar to the Mexican soup known as “Posole/Pozole” aside from having hominy in it. And it’s a little spicy. But really, it’s tasty vegetable soup that happens to have hominy in it-and it’s a vegetarian version, missing the pork traditionally found in posole.

Posole (Vegetable Soup with Hominy)

-3 cloves garlic, minced

-1 large onion, chopped

-1/2 c water

-4 carrots, sliced

-3 c water or low-sodium vegetable stock

-1 (15 oz) can white hominy

-1 (15 oz) can stewed tomatoes with garlic, green pepper, and celery (I used Hunt’s diced I believe)

-1 red bell pepper, chopped

-1 c fresh green beans, broken into bite size/ 1″ lengths

-1/2 tsp cumin

-1/2 tsp salt (optional)

-1/4 tsp freshly ground black pepper

-3/4 tsp chili powder

-shredded green cabbage

1. In a medium stockpot, braise the garlic and onion in the 1/2 c water until soft. Add the carrots and 3 c water or stock, and simmer for 5 to 10 minutes.

2. Drain and rinse the hominy and add to the simmering pot.

3. Stir in the tomatoes, red pepper, green beans, and spices. Simmer for 15 minutes. Serve piping hot topped with a little bit of the cabbage, if desired.

This recipe is adapted from one found on vegcooking.com

 

Chicken soup for the…well, for the stomach. Duh.

Filed under: food,recipes — Mox. @ 8:00 pm
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One of my resolutions for 2009 was to put more time and attention to this blog. I promise I’m really going to try. I also promise to only post recipes that either myself or my dear husband, J, considers to be amazing (unless J likes it and I think it sucks, in which case he is overruled). I got a couple new cookbooks and a host of new magazines in addition to (drumroll please)…a KITCHENAID PROFESSIONAL STAND MIXER-holy crap-so look forward to many new additions in the way of general deliciousness. J got the mixer for me for Christmas and he’s definately put himself high up in brownie points standings with it. Happy 2009 to all!
Kind of Old-Fashioned Chicken Noodle Soup

CHICKEN AND STOCK:

-1 (approximately 5 lb) quartered chicken

-6 c each water and low-sodium chicken broth

-4 large carrots, cut into 1″ pieces

-3 large stalks celery with leaves, cut into 1″ pieces

-1 large onion, cut into 8 wedges

-8 large sprigs flat-leaf parsley

-3 cloves garlic, smashed

SOUP:

-2 c baby carrots, cut into 1 1/2″ pieces

-1 c sliced celery

-1 Tbs kosher salt

-1/4 tsp freshly ground black pepper

-8 oz dried egg noodles (about 2 2/3 c)

-2 Tbs chopped flat-leaf parsley

1. CHICKEN AND STOCK: Bring chicken and water to a boil in a largeish (6-8 quart) stockpot. Skim off and discard foam from surface of water; add broth and remaining stock ingredients. Bring to a second boil, reduce heat to low, and simmer, partially covered, until chicken is tender, about 50 minutes. Remove chicken to a cutting board. When cool enough to handle, remove skin and bones; discard. Shred meat; set aside.

2. SOUP: Strain broth through cheesecloth-lined sieve into a clean pot; press solids to extract liquid. Stir baby carrots, celery, salt, and pepper into broth and bring to a boil; reduce heat to low, cover pot, and simmer 6 minutes. Stir in noodles; continue to simmer 4 minutes. Stir in chicken and parsley. Remove from heat and let soup stand 10 minutes, or until noodles are just tender.

This recipe adapted from Family Circle. 8 servings.