Tuesday, December 23, 2014

I heart Nigella

This is from an interview Nigella Lawson did with NPR.

Well, I think that a fridge that has just little bowls of leftovers - you feel this is a home, people live here, and there's always the wherewithal to eat, whether it's standing up by the refrigerator or by some alchemy of turning these leftovers into another meal. And I love that feeling. I like - I hate waste, and I think using up leftovers makes me feel that I cook, whereas, cooking with ingredients from scratch sometimes doesn't give quite the same satisfaction.

Friday, December 19, 2014

Thursday, December 11, 2014

Winter Guacamole

I made guacamole with pomegranate seeds instead of tomatoes.

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Actually pretty good. The tart little crunchy seeds were a nice contrast to the smooth creamy avocado.

Sunday, December 7, 2014

Kidlet Made Biscuits

I taught kidlet how to make biscuits.

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These are two she made.  We had already eaten six.

Monday, December 1, 2014

Birthday Gifts

Yohboh got a lot of birthday gifts,

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of the brown liquor variety.

Thursday, November 27, 2014

Saturday, November 22, 2014

Pre Thanksgiving Plate


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This was my plate for Pre Thanksgiving.

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This is the turkey Yohboh deep fried.

Tuesday, November 18, 2014

Pumpkin Whoopie Pies

Since I have an ass ton of squash, any new uses of squash are immediately tried.  This is one:

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Pumpkin Whoopie Pie

They were okay.  The family liked them a lot but they are quite a bit of work.  Maybe if I can get the kids to help, it would be fun.

Makes 18

For the little cakes

2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
1 stick butter
1 cup granulated sugar
2 large eggs, at room temperature, lightly beaten
1 cup Pumpkin Puree

For the cheese frosting

8 ounces of cream cheese
1 stick of butter
16 ounces of powdered sugar
1 tablespoon of vanilla

Preheat oven to 350° F.

Lightly grease or line four baking sheets with parchment paper.

Combine flour, baking powder, baking soda, cinnamon, ginger and salt in medium bowl. Beat butter and sugar in large mixer bowl on medium speed for 2 minutes. Add eggs, one at a time, beating well after each addition. Add pumpkin and vanilla extract; beat until smooth. Stir in flour mixture until combined. Drop by heaping measuring teaspoons onto prepared baking sheets. (A total of 36 cookies are needed for the recipe.)
Bake for 10 to 13 minutes or until springy to the touch. Cool on baking sheets for 5 minutes; remove to wire racks to cool completely.


Make the cream cheese frosting.
Beat cream cheese, butter and vanilla extract in small mixer bowl on medium speed until fluffy. Gradually beat in powdered sugar until light and fluffy. Spread a heaping teaspoon of filling onto flat side of one cookie; top with flat side of second cookie to make a sandwich. Repeat with the rest. Store in covered container in refrigerator.


Saturday, November 15, 2014

The Superfood Sandwich

I made a rueben like sandwich with leftover cooked kale and mustard.

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Yohboh and I liked it.

Wednesday, November 12, 2014

Acme Oyster House Chargrilled oysters

When we went to New Orleans a few months ago, one of the best things we ate was the Chargrilled Oysters at the Acme Oyster House.

So naturally, we had to recreate it.

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Here is the recipe I found.  I did not change it a bit.

YUM.

Sunday, November 9, 2014

Cold Mornings Bring Biscuits

Chilly morning are a great time for a warm buttery biscuit with local preserves.  YUM.

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I use the White Lily back of the bag recipe.

Saturday, November 1, 2014

Friday, October 31, 2014

Taste of Atlanta Top Ten List

So on Sunday, I was invited to go to the Taste of Atlanta.  Because I was media, I got in for free.

Here is a top ten list of what I found at the Taste of Atlanta

1) The weather was perfect!  It was so warm, it was summer like.

2) Sliders are a BIG thing for people

3) Chicken wings as well

4) The people were very diverse.  I have been to many of the Taste of Atlantas in the past and I have to say that this years had attendants who were much more reflective of the population of Atlanta.

5) I LOVED the Coke tent that gave me free Coke Zeroes.

6) This event is surprisingly kid friendly.  Little bites for everyone.

7) Mini tacos were also very popular.

8) The longest line was for Barefoot Wine's free sample tent.

9) I had fun.

10) The best thing I ate was from a restaurant that had not opened yet.  It was octopus with paprika oil.

Saturday, October 25, 2014

We cooked the big green squash

I predict many pumpkin goods in our future.

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Sunday, September 21, 2014

New Orleans

Yohboh and I have spent the last few days in New Orleans.  We did not have a bad meal there.  We stayed at the Maison Dupuy in the French Quarter.  It is a quiet little hotel, which is surprising since it is a few blocks from Bourbon Street.

New Orleans is a walking city.  We stayed pretty much in the French Quarter. Everywhere we ate was within walking distance.

We ate a Tujague's and had some excellent barbecue shrimp and a spinach salad with oysters.
Acme Oyster House had the best bowl of gumbo we tried.  And something called Chargrilled Oysters which were life affirming.
Stanley's had a killer breakfast.  More places should have oysters for breakfast.
Gumbo Shop had bread pudding that was so sweet that it made me go back to the hotel to brush my teeth.
Nola Po Boys had a fried oyster po boy that was exactly what I wanted.
The Muffaletta at Central Grocery was yummy.
And The Gumbo Pot had Shrimp and Grits for breakfast.
And we had beignets and cafe au lait at Cafe Du Monde.
And bacon pecan brittle at Leah's. 

It is good that the Cresent City is a walking town because I ate so much.  I am hoping some of the walking negated all the delicious food.

Monday, September 8, 2014

Seven Year Olds Attack


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This is what happens when your seven year old does not use a knife to slice some banana bread.

Friday, August 29, 2014

Thursday, August 28, 2014

The Best Marinara I have Ever made


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This sauce was from garden tomatoes and peppers.  It simmered for NINE hours.

Wednesday, August 27, 2014

Production Slowing


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I only picked four boxes of tomatoes.

Wednesday, August 13, 2014

Soaf in a tomato sea


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I put this picture on facebook but I thought it belonged here.  This is Sophia, my youngest niece posing with the tomatoes I had picked. I should add the watermelon did not come from my garden.

Monday, August 4, 2014

Monday Morning Biscuits and Gravy


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Yohboh requested and I complied.  But I think it was a bit heavy for a weekday breakfast.  I liked my biscuit with homemade blackberry jam.

Tuesday, July 22, 2014

Atlanta Food Truck Festival

Last week, yohboh and I went to the Food Truck Festival in Piedmont Park.

It was hot.

There was food.  Lots of food.

I had a salty popsicle from these people.

It was fun.

Full Disclosure:  I got in for free because I am media.  I did not take any pictures because I did not.  Would I go again?  Maybe if it was not in July.

Sunday, July 13, 2014

Funny Tomatoes


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Kidlet said that one had a penis and one had a butt.

Thursday, July 10, 2014

Yohboh made up a cocktail

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It is one part tomato water, one part steak juice and three parts of vodka in a highball glass full of ice.  I have no idea where his inspiration came from.

Tuesday, July 8, 2014

Tuesday, July 1, 2014

Share our Strength

When you vegetable garden, when the cucumbers come it, there is a plethora of them.  More than you, your family, friends and neighbors can possibly eat.  Same goes for squash, peppers, eggplants.  And yes, even tomatoes.

And every year, I would get stressed out because a fresh picked veggie is a time bomb.  And we worked so hard to grow the things, but there is no physical way to eat them all or give them away.

But I have found a solution.  Most food banks in this country are desperate for fresh produce.  If you want a sugary snack, they have those for days.  Fresh vegetable are a rarity.  So through Share Our Strength  and some asking around, I found a food bank near my house and will be donating the extras to them.

I am of the lucky ones.  I do not have to stress about how to make food stretch or if I have to take my kid to the doctor or put gas in the car.   And I have more than enough cucumbers this week.

Monday, June 30, 2014

Sunday, June 29, 2014

Tuesday, June 24, 2014

First Caprese Salad of the Summer of 2014

Look at the little mozzarella balls!

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Monday, June 23, 2014

Critter Begone!

There is something that is eating my tomatoes.

That critter is gonna get got!

Sunday, June 22, 2014

Friday, June 20, 2014

Breakfast Pizza


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This is a bacon, egg and cheese pizza with tomatoes.

Tuesday, June 10, 2014

Sunday, June 8, 2014

Cold Sesame Noodles

Why have I never thought to make this at home until recently is beyond me.  It is tasty and I have all the stuff in the pantry.

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It is the perfect summer dish.  And  you can add whatever veggies strike your fancy.  This version had leftover grilled chicken and a chopped red pepper and grated carrots.  But I can see adding whatever is ready in the garden to this.  Yohboh thinks it would be excellent with some chopped ripe tomatoes (but really what is NOT improved with a ripe garden tomato?).

Cold Sesame Noodles

For the Sauce
¼ cup sesame seeds
¼ cup chunky peanut butter
2 medium cloves garlic, smashed
1 piece (1-inch) fresh ginger, grated with a microplane
5 tablespoons soy sauce
2 tablespoons rice vinegar
1 teaspoon hot sauce (I used the hot sauce with the chicken on it)
2 tablespoons lightly packed light brown sugar



1 pound of noodles (I used fettucine)

Leftover chicken, thinly sliced
1 bell pepper
1 carrot shredded
2 scallions, sliced on the bias


Cook the noodles according to the directions on the package.  Save a little bit of the pasta water.  What I normally do is stick a coffee mug in the starchy water and take some out that way.

Put all the sauce ingredients in a blender.  Whir it away until it is a paste.  Set it aside.

Slice your chicken and veggies.

Drain the pasta and run cold water on it until is is chilled.  I like to toss it as well.  Add the noodles to a large bowl.  Take the pasta water you saved and add it to the blender and reblend to make a looser sauce  (Loose sauce means runnier.  A tight sauce is thicker).  Add the sauce to the noodles and toss until everything is coated.  Add the chicken and veggies. Toss again.

I have no idea how many servings this made but we ate it within a day.



Friday, June 6, 2014

Smoothie Cleverness

Lately, Kidlet has been asking for smoothies for breakfast.

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Here is a formula for smoothies:

Ripe Fruit + Greek Yogurt + Flax Seeds = Tasty Smoothie

One thing I like to do is add a frozen banana to the mix.  More fruit in a smoothie is a good thing. I usually have one or two over ripe bananas at the end of a week and then I like to peel them and stick them in a baggie to freeze.  But also, Chuy likes to eat bananas and insists on eating them like her older sister but she cannot finish one.  So I take that one and stick it in the freezer as well.

Why do I add flax seeds?  Because being regular is part of being healthy.

Wednesday, June 4, 2014

Garden Update

NO TOMATOES YET!

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And we are currently fighting early blight on the tomatoes too.

Saturday, May 31, 2014

The Noodle Slurper


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We had neang myun for dinner.  Chuy was a natural.

Friday, May 23, 2014

Jerk Chicken

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These are chicken thighs I marinaded in jerk chicken marinade.  I was watching Nigella Lawson make some marinade and thought I could do that.  So I did.  I did not follow Nigella's recipe because I had other stuff in mind.  Yohboh also grilled them beautifully.

This is what I put in the marinade

Thyme
Allspice
Cinnamon
Nutmeg
Brown Sugar
Onions
Scallions
Soy Sauce
Dark Rum
Scotch Bonnet Peppers
Vinegar
Juice of two lemons and then the lemons themselves.

I put this all in the blender and pureed it.  I made yohboh taste it because I am getting old and spicy food can make me unhappy the next day.  He approved and said it was not even hot.  I did not believe him because my eyes were watering from the peppers.

I poured this over 16 chicken thighs in a plastic bag and put it in the bottom of the fridge for a few days.  It took two bags.  I like to use a bread bag, tie it in a knot, then put it in a plastic tub and put a lid on it.  Then when yohboh grills it, it comes directly out of the plastic bag and onto the grill.  Yohboh grilled these with charcoal.

Were they spicy?

Yes but the long slow marinade made them pleasant.  It was a bit spicy on the lips but not adrenaline rushingly so.

I served this with beans and rice and a cucumber tomato onion salad with dill.

It was yummy.

Monday, May 12, 2014

Mother's Day Dinner


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I got lobster for Mother's Day Dinner.  The best part?  Yohboh cracks them for me!

Saturday, May 3, 2014

Garden 2014

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We are growing the following tomatoes:

Sun Gold
Black Cherry
Ghost Cherry
Juliet
Yellow Pear
Blondkopfken
Black Krim
Hillbilly
Golden Jubilee
Bloody Butcher
Cherokee Purple
Black Zebra
Amish Paste
Early Girl
Celebrity
Rutgers
Yellow Mountain Fresh
Garden Peach
German Queen
Yellow Brimmer
Heinz

We are also growing:
yummy snacking peppers,
banana peppers
Poblano peppers
Ichiban eggplant
purple bell pepper
green bell pepper
Eight Ball Squash
Yellow squash
Zucchini
Tonda Padana
Lunga Di Napoli
Long Island Cheese Pumpkin
Fairly Tale Pumpkins
Pickling Cucumbers
English Cucumbers
Korean Cucumbers

We still need to start some herbs.

They will be
chives,
Genovese Basil
Bush Basil
Neopolitain Basil.

A less ambitious year for us...

Friday, April 18, 2014

The Steak Eater


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This is my two year old trying to eat a pound and a half rib eye steak with a spoon......

Wednesday, April 2, 2014

Chicken Parmagiana

A few days ago I made this:

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Chicken Parmigiana.

Was it good? Yes
Would I make it again?  No

Because it is like making spaghetti and then adding the step of frying a chicken cutlet..  Which is way more steps and dishes to clean for a weeknight. I like to clean one, maybe two pots a night.

And the kids did not like it.  Yohboh did though, so maybe he can help me make it.

Tuesday, March 25, 2014

Kidlet Lunch


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Strrawberries, Grapes, Tomatoes, Cucumber, Little Pigs in Blanket, Granola Bar, and a Rice Krispie Treat

Wednesday, March 19, 2014

Meat CSA

We took a break from the meat CSA for a little while.  It was longer than anticipated because I forgot when to order.

So this month's ten pound meat box is:

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Two pounds ground beef
Two pounds hot sausage
A ham steak
Pork Chops
Pot Roast

I also got charcuterie.  Because it makes me happy.

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Some bacon, some back bacon, guincale and smoked trout.

Tuesday, March 11, 2014

One and a half lasagnas

Whenever I make lasagna, I always have lasagna noodles leftover.  It is annoying in that there were not enough for another lasagna.  So I have always put the leftover noodles in a tub in the fridge so I would forget them and then throw away three days later.

I had an inspiration:

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There are enough noodles for one and a HALF lasagna.

I would give you a recipe but I am just happy I am not throwing away those noodles.  I put spinach in the ricotta layer for the health benefits.

What do you do with one and a half lasagnas?  I put some in the freezer so yohboh could have them for lunch.

Monday, March 3, 2014

Fish Pie

I like to relax watching cooking shows.  Do you?  I find it utterly soporific to watch Nigella Lawson make food.  So I was drowsily watching some British person making something called a fish pie.
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This morning, I realized we had quite a bit of leftover fish and shrimp from last night's dinner so I made fish pie.  Now to sell it to the kids I called it mashed potato pie.  And they ate it.  Yohboh was a little cautious about it but he ended up liking it as well.

I improvised with what I had, which is what a casserole is, improvised dinner.


Fish Pie
Layer in this order

3 cups leftover fish

1 pound frozen peas and carrots

white sauce about two cups with celery and nutmeg

5 hard boiled eggs sliced in an egg slicer

5 potatoes worth of mashed potatoes

Bake at 350 for about an hour.




Friday, February 28, 2014

Kidlet's Best Breakfast

I made this over the weekend.  Kidlet loved it and said it was the best breakfast of her life.

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I liked it too.

Kidlet's Best Breakfast

This makes four servings

4 strips of bacon, cut into one inch chunks
1 onion, finely chopped
2 large leftover baked potatoes, chopped into cubes
8 ounces of leftover rib eye steak, chopped in the same sized cubes as the potatoes
Sharp Cheddar Cheese
4 fried eggs with runny yolks

Sour Cream
Hot Sauce
Ketchup

Get your biggest skillet.  Turn it on medium.

Fry the bacon until there are puddles of grease.
I chopped the onion while the bacon was cooking.

Add the onion and let it turn brown.  It can take 15-20 minutes for this to happen but this step is important. My kids like brown sweet onions and not angry crunchy ones.

I chopped the potatoes and steak while waiting for the onions to brown.

Add the potatoes.  Let them get a nice bit of brown on them.
Add the steak and toss quickly.
You do not want to cook the steak some more, you just want it warm.
Salt and pepper the pan.
Divide this potato stuff between four bowls.
Add a bit of cheddar cheese on each bowl.  I will leave it to your discretion on what your idea of a bit.  I will add that I like sharp cheddar cheese because it is strongly flavored so I do not use as much.

Put the egg on top.

Serve with sour cream, hot sauce and ketchup.

Wednesday, February 26, 2014

Two Minute Chocolate Cake Recipe

I am a huge fan of David Chang.  I have never eaten at any of his establishments, but I have read his cookbooks and enjoyed him when he is on the telly.  I really enjoyed his fried chicken off with ?uestlove.

David Chang has a magazine called Lucky Peach.  I do not subscribe.  (Shocking, really if you know me in real life.  I am a magazine junkie.)  I read his tumblr.  And this recipe came up.

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So I tried it, liked it and will make it again.  I will say that is really a cake for two people.  And I did one thing different that I really liked.  Instead of milk, I used leftover, cold strong coffee.  I think milk dilutes the chocolate whereas coffee really brings out the complex flavors.  (That is me sounding like a pretentious food snob).