Vegetarian Cooking Week One

While I failed at my last cookie baking attempt, I've had a bit more luck in the vegetarian cooking department. First off I wanted to thank everyone for their recipe suggestions, I'm still looking through some of the ones posted last week, but there are several I can't wait to try - keep 'em coming!

Two things I've learned quickly, chickpeas (and beans in general) are my veggie-cooking friends and that taking pictures of food in my kitchen lighting at night is less than ideal.

Also, not specifically related to the vegetarian-eating thing, but banana and nutella on toast may be my new favorite breakfast.

Recipes used this week:

  • Chilaquiles vegetarianos! (first photo). I'd definitely make this one again. It was delicious, it reheated well and I'm a sucker for avocados.
  • Baked falafel (second photo). This one I'm a little less enthused by, the falafel seemed  bit too mushy, but it could be because I under baked it or that I'm just more used to the fried version.

Also made (not-photograghed) Chana Masala, which I improvised with a bunch of veggies, chickpeas and a jar of Masala sauce from Trader Joes.

Print Friendly and PDF Follow
follow us in feedly

Pink, Prosciutto, and Peas (Lent Day #15)

Back to work today in something a bit more subtle pink than yesterday's outfit. Lent Day #15

Lent Day #15 Detail

Necklace: Cameo locket, gift

Tank: Express, gift

Cardigan: Express Outlet, purchased a bazillion years ago.

Skirt: Granny skirt, drafted and made by me.

Wool Tights: Warmlegwear.com

Red Shoes: Clarks

Lent Day #15

I'd also like to give shout-out to Mr. Cleaver for being super helpful in this Lent challenge, from taking photos minutes before work, to giving second opinions on shoe choices. (You're right, the red is better here).

Risotto with Prosciutto and Peas

In other pink-related activities, inspired by a how-to article in the April 2011 issue of Everyday Food, I cooked my first risotto tonight. I added about two slices of shredded prosciutto and about a cup to 2 cups of frozen peas to their basic recipe. It was delicious, if a tad salty (when Martha says low-sodium chicken broth, Martha means it!)

Risotto with Prosciutto and Peas

Both Mr. Cleaver and I really enjoyed this dish and are thinking of countless other ways to enjoy it (shrimp and asparagus anyone?)

Print Friendly and PDF Follow
follow us in feedly

Happy Harvest

When Mr. Cleaver and  I went apple picking a few weeks back, we came home with 21 pounds of apples. For two people. What did we do with them all?

Applesauce

2 Quarts Apple Sauce and 1.5 Pints Apple Butter;

Three Fat Pies

3 Fat Apple Pies;

3 apples for my mother-in-law and 3 apples for my lunch.

All in all not a bad haul! It took one day to do all the canning and another day for the pies. It was a lot of work, but I'll happily be eating apples until next September!

Though this is my fourth year making apple pies, this is the first year I worked out a recipe that I was totally happy with. In the past, my pies had ended up too watery, but with a few tweaks to some recipes from family and friends, I think we've ended up with something delicious!

Slice of Fall

Streusel Apple Pie

Crust:

  • 2 cups flour
  • 1 tsp. salt
  • 2/3 cup shortening
  • 6 full Tbl cold water

Filling:

  • 6 apples of choice ( I love jonagolds and rome beauties best - but any firm and tart apple will do).
  • 1 tsp. cinnamon
  • 1/4 tsp. nutmeg
  • 1/2 cup sugar
  • 2 Tbl lemon juice
  • 1/3 cup flour

Streusel

  • 3 Tbl butter (softened)
  • 1/3 cup flour
  • 1/4 brown sugar

Preheat oven to 400°F

Make crust by mixing together flour and salt. Cut shortening into flour mixture with a pastry cutter or some forks.  Add cold water until dough holds together. Form dough into two flattened balls, wrap in plastic wrap and store in fridge until filling is prepared.

Peel, core, and slice apples. In a large bowl, mix apples, lemon juice, sugar and spices. Add flour until a thin sauce is formed from the juices. Set filling aside.

Removed chilled dough from fridge and roll out into a top and bottom crust.

Place bottom crust in  9 inch round pie pan (metal or glass) and fill with apples, heaping up in center. Cover apples with top crust. Top can be latticed or vented with several cuts through the top.

For streusel, cut together softened butter, flour and brown sugar with a fork until crumbly. Sprinkle streusel over top of pie.

Bake pie at for 40-50 or until filling bubbles and top is brown.

Cool, slice and enjoy!

Print Friendly and PDF Follow
follow us in feedly

Marryin' Mac 'n' Cheese

Mac 'n' Cheese

So good, if we weren't already married, my husband would marry me for it.

Like pretty much all of America, I grew up on the Kraft "Blue Box" Mac 'n' Cheese. My first taste of the homemade stuff was when my brother attempted to make some while I was in high school. I not sure what happened, but it was notthe best, shall we say. I retrospect, I think it needed salt. 

Years later, I came across this recipe in Real Simple Magazine and thought I'd give it ago, but I was a little put off by the called for 6 cups (!) of milk, and using the full quarter cup of oil on the bread make my crackers waaaay too greasy, so I did a few mild changes, as listed below.

And its really good. This is maybe one of Mr. Cleaver's favorite things I cook, and every so often (as with the Cherry Pie), he'll just "happen" to the buy the ingredients and if I just "happen" to want to make it, it would "happen" to be swell. I love it too, so it's not too hard to convince me.  

Mac 'n' Cheese Ingredients

Mac 'n' Cheese, adapted from Real Simple, Nov. 200. 

  • 1 pound elbow macaroni
  • 5 Tablespoons unsalted butter (plus some to grease dish)
  • ½ cup all-purpose flour
  • 3-4 cups whole or low-fat milk (I use 1% it turns out plenty rich and creamy)
  • 14 oz.-16oz.  cheese of choice (I like cheddar or you could do a mix.)
  • 2 teaspoons sea salt 

Herbed-Crumb Topping

  • 1 cup or about ½ a sleeve of your favorite butter crackers (Ritz, Keebler Club) smashed
  • 3 Tablespoons olive oil
  • oregano and thyme to taste
  • 1 teaspoon salt
  • ¼ teaspoon black pepper

Heat oven to 400°F and grease a 9x13 baking dish.

Cook the macaroni for slightly less time than the package says, so it's still a little firm. Drain and rinse.

While the mac is boiling, combine cracker crumbs, oil, herbs, salt and pepper. The oil should be just enough to coat and make the crumbs slightly stick together. 

In a saucepan, melt butter. While whisking constantly, add the flour and cook for about 3 minutes. The mixture will clump. Still stirring, add the milk and cook for another 7 minutes, the mixture will start to get thick.  Add the cheese and salt and stir until all the cheese is evenly melted.

Mix together the mac and the cheese, pour into the prepared dish and sprinkle with the crumbs.

Bake for about 25 minutes or until golden and delicious.

It'll sit like the brick of cheese and pasta it is in your stomach, but it'll be so worth it. 

Reheats really well in the oven too! 

Print Friendly and PDF Follow
follow us in feedly

Sunny Lemon Sorbet

Lemon Sorbet

It is 5:30pm in Chicago, sunny and 58°F. This is a cause for celebration.

And there's no better way to celebrate good weather than by pulling out the ice cream maker - one of the many wonderful and incredibly useful wedding gifts Mr. Cleaver and I received. We use our ice cream maker at least once a month, even throughout the winter, so to those who think an ice cream maker is that wedding gift that gets used twice and never again, I prove you wrong in this instance.

Now in interest of full disclosure, I made this sorbet a week ago when it was 35°, but after a long Chicago winter, when it finally hits 35 people start pulling out their shorts.

I had previously made a dark chocolate sorbet from that most wonderful of food-centric websites, Chocolate and Zucchini. It definitely a make again, but the sorbet, I think is really suited to the lightness and sweetness of fresh fruit. So, to bring a ray of sunshine into my kitchen, I opted for a Sunny Lemon Sorbet.

Sorbet Ingredients

Lemon Sorbet is maybe the easiest thing to make ever.

The ingredients:

  • 1 cup of fresh lemon juice
  • 1 cup water
  • 1 cup sugar
  • 1 tablespoon lemon zest
  • That's it! I love food with a small number of ingredients.

Mix all the ingredients together in a bowl and place in the fridge for a minimum of 4 hours, again - I always let it sit over night before I put it into the ice cream maker. This will allow the sugar to dissolve and the mixture to cool, so the machine doesn't have to work as hard.

Pour sorbet mixture into the ice cream machine and churn for about 30-45 minutes for a smooth, sweet and refreshing treat! Would pair well with shortbread cookies.

Print Friendly and PDF Follow
follow us in feedly

Barbeque Chicken Pizza

BBQ Chicken Pizza

A bit blurry, but you get the idea...

Back in the day, when I was interning at the Goodman Theatre, I brought in a slice of my BBQ chicken pizza for lunch. I was walking from the microwave to the room where we were having a lunch meeting and several other interns started hovering over my lunch, as hungry interns are  often wont to do.

Now, I like to think the admiration of my pizza was due to the pizza and not just the noon-time hunger striking, but the world may never know. Unless, that is, you try out the recipe!

This is another one of those I-kinda-stole-this-from-a-Portland-restaurant recipes. For backing when I was interning in Maine (Yeah, I've done a lot of internships, five in fact. Six, if you count the two seperate summers at NVSF), my roommates and I fell in love with a pizza called the "Harbor Master" at Portland Pie. I'd never been much for chicken on pizza before, but man - this one was good.  And now that I'm approximately 1,086 miles away from a Portland Pie, I had to start making them on my own. My biggest change is the removal of a standard pizza sauce for straight-up BBQ sauce goodness.

Depending on what I have around the house this shifts around a little: sometimes they'll be bacon, sometimes basil, sometimes just chicken and cheese. Pizza's good that way.

BBQ Chicken Pizza Ingredients

BBQ Chicken Pizza (adapted from Portland Pie Co.)

  • 1 large boneless, skinless chicken boob cut into small pieces.
  • 1 package of pizza dough (mine's wheat and from Trader Joes, I've used the Pillsbury in a can quite often, and of course, you could always make your own if you're feeling fancy)
  • corn meal for the pan/stone
  • barbeque sauce - my ultimate favorite is the Chicago-based Sweet Baby Ray's, but as Mr. Cleaver and I learned when we tried to bring some to his mom as a gift, it's available all over the USA now.
  • ½ white onion, diced (optional)
  • 3 strips bacon, chopped (optional)
  • basil (fresh or dried or optional)
  • cheese (so not optional) I usually use a whole bag of the italian mix, but again, you could get all fancy and grate you own.

Preheat the oven to 400-425°F.  Sprinkle your pizza pan/stone/cookie sheet with some cornmeal to prevent sticking and place rolled out dough on top.

If using, brown the diced onions in a little butter, just enough to the the raw taste off. Remove onions and cook bacon in same pan.

At this point, I usually put the crust (sans anything) into the oven to pre-bake for about 5 minutes.

After the bacon is cooked, remove and drain any fat. Cook the chicken bits until throughly cooked through. Shred any large chicken pieces with a fork. Coat the shreed chicken with BBQ sauce.

Take your pre-baked crust and cover with BBQ sauce like you would any thin pizza sauce. (see below).

BBQ Chicken Pizza

Once you're all sauced up, add the cheese. Then top with the chicken, bacon, onion, and basil, and maybe a little more cheese (I never said this was healthy). Put it all back in the oven and cook for another 5-7 minutes or until the cheese is all good and melty.

Let cool a tad (I'm notoriously bad for burning my mouth on food), slice and serve.

And see if a couple of interns don't start sniffing their way over :)

BBQ Chicken Pizza
Print Friendly and PDF Follow
follow us in feedly

I don't have a stick blender, so that makes it "Rustic"

Rustic Potato Soup

See that texture? It's "rustic." And making me hungry.

As in, "Rustic Potato Soup."

When it comes to cooking, I have a number of solid family-inherited recipes that I use (many posted here) and as I get more adventurous I've begun to add some of my own, like the Chicken Satay. My process for making up new recipes, pretty much always follows the same pattern.

  1. I eat something in a restaurant, see something on tv, or read about something that seems super-tasty
  2. I pull out my trusty copy of The Joy of Cooking and see if they have anything similar.
  3. I roam over to ye olde internet and look at epicurious.com and then search for recipes on blogs.
  4. I write down the ingredients that seem to make sense or overlap from these sources and go shopping.
  5. I cook using memory and whatever ingredients I have purchased.
  6. I fiddle.
  7. I enjoy.

And that's pretty much the process. A month or so ago I decided that I needed to try my hand at making soup. Mr. Cleaver makes a lovely chicken/turkey soup/stew whenever we roast a bird, but I had yet to delve into this food category myself. I decided to start with one of my favorites, potato soup.

Here's what I came up with, please note that it owes a lot, like a lot a lot to this recipe from Nook & Pantry.

Rustic Potato Soup Ingredients

I love it when there are so few ingredients, it's like that 5-or-fewer episode of Everyday Food. I also love cooking shows on PBS.

Rustic Potato Soup (serves 4-6)

  • 5-6 potatoes, washed and peeled (keep the peels)
  • 4 slices of bacon, chopped in to bits
  • ½ onion, diced
  • 1½-2 cups chicken broth
  • 2 cups milk
  • salt and pepper
  • shredded cheese of choice for garnish (I like cheddar)

In a large stockpot, cook the bacon bits. At this point you can either cook the potato peels in the bacon fat for crunchy potato skins or you can drain the fat.

Chop the potatoes into about 1-inch cubes. Toss the potatoes, diced onion and half the bacon bits into stockpot and add the chicken broth. Add enough broth so it just covers the potatoes. Boil the potatoes until soft about 6-7 minutes. I usually test the potatoes by sticking a fork into the largest potato piece and if it slides off it's good.

Mash the potatoes with a whisk or a potato masher. Add the milk, stir and boil until the soup thickens some. The potatoes are so starchy that it's totally unnecessary to use any thickener (ie flour).

Divide into bowl sand top with cheese and remaining bacon bits, or other garnish of choice.

This soup is rib-sticking good and Mr. Cleaver-approved!

Print Friendly and PDF Follow
follow us in feedly

Peppermint Ice Cream

Peppermint Ice Cream

One of my favorite things about the holiday season is the advent of peppermint ice cream, but now since I own an

 ice cream maker

 - I thought I'd give a shot at making my own this year. I meant to post this recipe before Christmas, but I left for Maine and didn't bring the recipe with me. So now it can serve as a way to use all those leftover candy canes! 

Peppermint Ice Cream Ingredients

Peppermint Ice Cream

4-6 candy canes depending on how minty you like it

slightly less than 1 cup sugar

1 teaspoon  lemon juice

2 cups heavy whipping cream

1 cup milk

½ teaspoon vanilla extract

Crush candy canes until broken into fairly small bits (see photo). Combine half of the candy cane crumbles with the remainder of the ingredients and mix well.  Put the mixture in the the fridge for a minimum of 6 hours up to leaving it overnight - this will allow the candy cane to dissolve into the mixture and I've found that it gives the ice cream a better consistency when you churn it.

Crushed Candy Cane

After chilling the mixture, stir well and pour mixture into ice cream maker, making sure to scrape all the sugar and remaining bits of candy cane out. After the machine has been churning for about 15 minutes, add the remaining half of the candy cane, which will end up as crunchy bits in the finished product - if you're not a fan of crunchy things in your cream,  add all the candy cane at the beginning. Churn the ice cream until desired consistency, mine ice cream maker usually takes a total of 45 minutes. Pour the ice cream into a container and put into the freezer until solid and enjoy - goes especially well with chocolate! 

Churning
Print Friendly and PDF Follow
follow us in feedly

Blue-Rimmed Plate Special

Meatloaf

Meatloaf has a bad rap.

It is, for sure, a loaf of meat - something that doesn't quite sit well with our well-intentioned ideas of better modern eating (any reality aside). And like cheese balls and Jell-O molds, meatloaf has that aura of 1950's food that's trying a little too hard.

Of course, this being the Ms. Cleaver Chronicles, I'd be somewhat amiss if I didn't proclaim love for the meatloaf. I like meatloaf so much, it's what I ate on my second-first date with Mr. Cleaver. I can only think of one other person who truly appreciates this dish as much as I do (hi Winnie!). But if you haven't eaten meatloaf recently, you really should because it is tasty. And with a few minor modifications, better for you than a hamburger.

A few years ago, I decided to jettison beef from my diet, except for "when it really mattered," meaning I like a good steak every now and again, but by and large ground beef almost never makes it into my kitchen. And really, I don't miss it - most of the things I formerly made with hamburger (or hamburg as Mr. Cleaver says) like tacos, chili and this dish, have enough seasoning that it doesn't make much difference when I use ground turkey meat instead and I feel a little better about eating it. I do what I can.

And so, like the Chili I posted earlier this week, I make my meatloaf with turkey, but feel free to use beef if you want.

Meatloaf Ingredients

Mmm-mm Meatloaf : (Serves 3)

1- 1½lbs ground turkey meat (or beef)

½ onion, finely diced

1 tsp salt

1 tsp pepper

1 tsp thyme

½ sleeve of butter crackers (ie Townhouse or Ritz - not Saltines)

2/3 cup of ketchup

1 egg

Preheat oven to 350°F.  If desired, lightly grease a loaf pan.

Mix all ingredients together in a large mixing bowl using a sturdy spoon or your hands. transfer to pan and make into a "loaf "shape.  [Note: To really make a good sized, loaf you'd probably need at least 2 lbs of meat, but I'm only cooking for two here.]

Put in oven and cook for 45 min-  1 hour or until internal temperature reaches 160°F on a meat thermometer.

Print Friendly and PDF Follow
follow us in feedly

Chili Weather

When the weather is like this...

Snow
Snow

One can't help but make this...

Turkey Chili with Cheese

This chili is adapted from the one my mother always made growing up, but I substitute ground turkey meat for my mother's ground beef, a move she says, "just sounds wrong." I assure you that is tastes great either way.

This recipe is really simple and can pretty much be expanded or added to indefinitely. Mr. Cleaver particularly enjoys it for the chili dogs that come the next day. Best of all, it can be made in one pot and would work great for crock-pot loving people (Ignore the skillet in the above photo, I normally don't use it for this, I just needed to thaw my meat quickly).

Turkey Chili Ingredients

Simple Turkey Chili (serves 3-4)1 lb Ground turkey or beef1-2 cans red kidney beans, drained1 can tomato sauce2 Tbl Chili powder (or to taste)½ onion, diced (optional)bell pepper (optional)cheese (optional)If using onion, saute in pan with a small amount of butter in a large pot (3 qts or more). Add the meat, breaking it apart with a spoon and brown (Though I've always wondered why the phrase is "brown" since almost all meat turns more of a white or grey color).

Turkey Chili

Once the meat is browned, stir in the tomato sauce, drained kidney beans and chili powder. Two tablespoons makes for a fairly mild chili, so feel free to punch it up as desired at any point in the cooking process. As I recall, my brother always liked to add about half a bottle.

At this point, turn the heat down as low as possible, and cover. It can sit for hours like this, with only occasional stirring. I usually make corn muffins or bread at this point and serve dinner when the muffins come out of the oven.

Serve leftovers the next day as chili dogs. Or try my personal favorite, the "tail-wagger:" chili on top on Fritos - the brain child of the folks at Mutt's, the Chicago-style hot dog place across from old high school.

Print Friendly and PDF Follow
follow us in feedly