The Grinch Who Stole Thanksgiving

All the Whos down in Whoville loved Thanksgiving a lot...

Thanksgiving doesn't come in a box!

I know that's not the way the story starts, but that line popped into my head the other day while I was perusing the pre-Thanksgiving grocery store ads to see what was going to be on sale and what I would plan on buying. Each ad featured stuffing mix in a box, canned cranberry sauce, and the vile combination of ingredients needed to create that horrible holiday staple known as green bean casserole.

It just made me reflect on how our perception has changed on what constitutes homemade and what we consider good enough to serve on special occasions.

Homemade doesn't mean you prepared it at home. I would hardly consider the frozen ravioli I buy for a quick dinner to be a homemade meal. Home-cooked, okay, I'll grant you that, but there is a difference and if there is a time to make the effort to prepare something extra-special and homemade, it's Thanksgiving. How does a meal from a package show your family that you love and care about them? How does semi-homemade celebrate the harvest and the bounty that our local farmers have bestowed upon us? How does stuffing from a box taste like anything remotely resembling food?

I've heard the arguments from friends who don't like to cook that their families don't care and they *like* the yams from a can and the crunchy onions on top of the green beans. I don't buy it. Their families love them and wouldn't want to complain about their cooking. Plus, they may not know any better, having never been exposed to a real homemade Thanksgiving meal.

So, if I were the Grinch, I'd creep in and steal all the food from a box. But, I'd leave behind some fresh vegetables and a loaf of stale bread with which to make stuffing!

So, let me just throw this out there: this Thanksgiving, replace just one dish with a better, homemade version and see how it goes. Just one. Tomorrow, I'll even give you a timetable for preparing a whole homemade feast. You can take whatever parts of it you like. In the meantime, here's my post from a couple of years ago about how to cook a turkey.

My amazing daughter

In a non-cooking related post, last night I attended my daughter's high school play performance. It was called "What I want to say, but never will" a play written by a high school English teacher. He posed three questions to teenagers:

1. What do you want to say, but never will
2. Who do you want to say it to?
3. Why won't you say it?

The monologues presented by the students were funny, sad, disturbing. It was really more than just a play about teenage angst and the typical topics of sex, abuse, suicide, and peer relations, although it touched on all of those subjects. I think the deeper context was about how we, as the adults in teenagers lives, need to really listen to them. I was struck by how many of the monologues were directed at parents who seemingly wouldn't listen or wouldn't understand; I think that perhaps that is only the writers' perceptions, but we as parents need to do a better job of making sure that our kids know they really can talk to us about anything. Of course, I think the way to do that is to really listen to them to begin with, and not just tell them, "You can tell me anything". That actually rings kind of hollow and false.

It was a great play. I'll be back again tonight to see it again. The  play was interspersed with musical numbers, the kids really are very talented. Here is my Hannah's musical performance. It was amazing.

What's Not for Dinner

I've been pretty ill this past week. I'd rather not go into the grim details, but I'm hopefully on the mend now. My family will be so glad to have me back. You see, there was no dinner for three nights straight last week. Unless you count leftovers, and apparently, my husband does not.

After listening to his grumbling about not having a decent meal all week, I promised him I would cook him a nice meal last night. The kids were both going out to parties, so I took the opportunity to make something they both hate: Butternut squash risotto. In my opinion, there is nothing more fabulous than any kind of creamy risotto. It is a meal in itself. It doesn't need anything else to go with it. So imagine my consternation when Dear Hubby started complaining about there being no meat. No Meat? Who needs meat when you you have sweet winter squash and sage and cheese and rice? I mean, really. I placated the man by throwing some chicken sausage with asiago and red pepper on the grill. I ended up having pizza at the party where my son was going, but after several days of not eating, it tasted really good. And I did have a bite of risotto. It was fabulous.

Notes on the recipe: I used a kabocha squash instead of a butternut. You can use a delicata or acorn, or whatever winter squash you happen to have around. I baked the squash in the oven for about an hour and it was so soft I was able to just stir it into the risotto instead of dirtying up the Cuisinart to puree it first.

Today, I'm going to roast a chicken for him. That should make him happy.

Apple Picking with Teenagers

It is a sad and wonderful thing to see your kids grow up. 
When they are little it seems like they will be with you forever. But somewhere around the age of twelve or thirteen, you start to realize that this person you created, this child you carried and nurtured and hugged and fed and laughed with is soon going to leave you. It is exciting to think about all the possibilities that await them, but you realize that it also means they must move forward. And they can't or won't always take you with them. So you start to try to hold on just a little bit more, and you try to find more reasons to get them to spend time with you.

I know whereof I speak. I've already done this. Twice. Two of my four kids are on their own. My oldest is expecting my first grandchild. (More on that in a different post!) My second oldest is still in college, but doesn't come home very much. He is a Marine reservist and that keeps him busy. I see him maybe once a month. I miss him.

So while I still have two kids left at home, I try to hold onto those times when we do things together, when we can laugh and talk and just enjoy being together. And of course with teenagers, that's not always easy to do. They have lives you know. Or they don't want to go with you. It can be hard to carve out that time at home when there is always so much to be done, so I try to make them go places with me. The problem is, they don't always want to go.

Take yesterday, for example. Hannah and I wanted to go apple picking. Dad had a music rehearsal and couldn't go, but I told Alex to be ready to go at 3pm. "What?", he asked, looking stricken. "Why do I have to go? I hate apple picking."

His sister looked at him incredulously. "How can you hate apple picking?", she said. "What is there to hate?'

"It's stupid", he said, repeatedly pushing the video game controller button.

"Well," I said, "You're going. So get up, get your shoes and get in the car."


One of the things I have learned from all these years of parenting is that a sullen teenager can ruin your day without even doing anything. So when Alex put on his teenagerish attitude, I knew I had to strike preemptively.

"Alex, you know you're my baby and I've had three other teenagers to practice on, so I'm going remind you that I didn't put up with this stuff from them, and I'm certainly not going to put up with it from you. You can change you attitude and decide to have a good time or I'll torture you when we get home."


He looked at me and smiled. "Torture me?? Wow, Mom, you're so loving and kind." 


Now the thing is, he knew that what I meant by torture was that I wouldn't leave him in peace to play video games. No, instead he knew I would find plenty of chores for him to do and vegetables for him to have for dinner. Well, he was getting the vegetables either way. 


So off we went to the apple orchard. And yes, we had a great time. The funniest moment of the day? When Hannah picked an apple, held it up and said, "Look, it's like a tiny planet you can hold in your hand. A planet that's on fire."


Here's some photos of our day.


Hannah and Alex frolicking

Wagon ride up to the orchard

 Hannah walking into picture frame just as I was shooting

 Alex being a goof

.
 

OH, what now?

I might be having trouble deciding what is blog worthy, now that I have decided to not limit myself to blogging about food.

So here are random thoughts.

Having a cleaning lady come once a month makes life worth living.


I'm not terribly crafty, but I have a bit of an obsession with scrapbooking. I think that makes me officially a middle-aged cliche. I don't care. I have fun.

I actually had a recent comment on a really old post. It is actually one of my favorites, because I still run into people all the time who love this company's products. And I just. don't. get. it. You can read the post here

I love the Pioneer Woman. She rocks.

I will never be a successful food blogger. Why? Because I take crappy photos if I take them at all. The food blogs I read have absolutely gorgeous photos. And I have a crappy camera.

I would like to go to one of those Blog Her conventions, though. I read there's lots of free swag. I love free swag.

I am going to be a grandmother! Even though I am only 35. I can't wait! I'll probably have to start making my own organic baby food for my granddaughter. It'll be so worth it.

And, because almost every blog I read has photos, here's a random one:

This is my two boys at family day for my older boy's reserve unit right before they went to Africa for the summer. They let the kids ride in their LAVs, and Alex was the first one. Yes, I scrapbooked this photo, Because I am a cliche.

What now?

So now that I've decided to blog again.....all of a sudden I can't decide what to write about.

What's going on in my kitchen?


Not too much these days. The whole working thing has limited my time so much I find myself not planning anything for dinner and then having to come up with something on the fly. It actually got so bad the week before last that I spent a good deal of last weekend cooking ahead so that we wouldn't have to eat yucky food for dinner this past week. It actually worked pretty well.

This time of year I am inundated by squash and cabbage. I decided to make Deb's Butternut squash soup, which is really easy, really tasty, and the kids really like it. Plus, it freezes well. I posted the recipe on here before, but I'm too lazy to search for it and link to it. Do it yourself, if you're interested.

I also made a curried rice with cabbage and bacon from Bon Appetit. It was really simple and quite tasty. It made great lunches for Steve, and Hannah liked it too. I think Alex might have wept if I'd tried to make him eat it, although I do love torturing the boy with vegetables. Why is it that young boys don't like vegetables? Actually, that's not really true, there are quite a few he likes, but just not the variety that the rest of us like. And he is better than his brother; I don't think anything green passed that boy's lips from the time he was six until he was sixteen. And now he'll eat anything. Anything. And he does. A lot. But he's a Marine, so he's allowed.

Another great do-ahead I made was wontons. Wonton soup is one of my favorites and wontons are really pretty simple to make and they freeze wonderfully. Of course I also had some chicken parts in the freezer so I made chicken stock, too, so now I am all set for an easy, really satisfying dinner.

Here's all you do to make wontons:

Mix 1 lb ground pork with 1/4 C chopped scallions, 1 tsp sesame oil, and 1 T minced or grated fresh ginger. (No! You may not use ground ginger! Unless you live in Brazil and have no access to fresh ginger. In which case, you probably can't get wonton wrappers, either, so you're screwed.) Put 1 tsp ground pork mixture in each wonton wrapper, moisten the edges and fold over into a triangle. Cook for about 5 minutes in boiling water, then remove to a soup bowl. Cover with hot soup stock and drizzle with soy sauce and sesame oil. You can also boil some sliced cabbage with the soup stock, if you like.

Wontons can also be deep-fried and served with a plum sauce. Freeze wontons in a single layer on a cookie sheet and then store in a Ziploc bag after they are frozen. Defrost before cooking.

Wontons are one of the most popular appetizers I have ever served. People swoon over them. I'll save the story of the "hamtons" for next time!

Another Try

It has been exactly a year since I've written a post for this blog.

Why did I stop? (again)


Several reasons.

I just don't seem to have time.

It is really hard to come up with new things to talk about every day.

My shtick was getting old.

So, what's changed, why post after all this time?

Well, nothings really changed.

I have even less time, because I have two jobs and a family. And one of my jobs takes a whole bunch of my time, but is so much fun. I have really thrown myself into my work to an extent I haven't ever done before. It is fabulous.

It will probably still be hard to find things to write about every day. Or two or three times a week. But I'm going to do it, at least for a little while!

I may not write just about cooking anymore. And I am not going to look for things to make fun of in other people's cooking. I will still be right about all things culinary, but I may not pronounce it with such gusto.

So, why decide to go back to blogging?

Welllll, for a couple of reasons.

I have found it getting more difficult to write for my job. Writing for my job was actually easier when I was blogging on a regular basis. Exercising those muscles and all of that.

I miss the interaction with people who leave comments, both good and bad. But of course I hate those filthy spammer comments. So pardon me for still moderating comments. I promise I will approve everything except spam, so please leave some comments!

Thanks for reading and for your encouragement. I promise not to suck as much tomorrow.

Sauerkraut

Western NY is the country's largest producer of cabbage. Oh boy, you say, rather flatly, I love cabbage. Um. I think.

Cabbage is not a terribly exciting vegetable, I'll admit. I'm not a big fan of cabbage rolls, cabbage is not my favorite reason to eat corned beef, but I do like coleslaw. And sauerkraut.

I know what you're thinking: "But June, sauerkraut is gross. It is slimy and mushy and you always say we shouldn't eat canned vegetable."

Guess what? You're right. Sauerkraut is slimy and mushy and you shouldn't eat canned vegetables. But I'm not talking about sauerkraut from a can. I'm talking about homemade sauerkraut.

Homemade tastes nothing like the pucker-your-mouth in disgust stuff that comes out of a can. And guess what? It is pretty easy to make.

You may recall that I ordered a ridiculously small crock to use for pickles. Yeah, that didn't work out, but I made pickles anyway. The crock, however, is the perfect size to use for a small batch of sauerkraut.

So, the first thing you do is slice the cabbage. I used the slice disk on the cuisinart, the shredding disk would make it too small. I used a really small cabbage, probably only about two pounds. After slicing, I put it into a glass (non-reactive, get it?) bowl and sprinkled it with pickling salt, (about 2 T) juniper berries (1 Tsp) and caraway seeds (1 tsp). I mixed it with my very clean hands (or you could wear gloves). Then the fun begins.

You have to pack the sauerkraut into the crock really tightly, a little at a time. I used a potato masher to tamp it down. At first, it seems you may not get it all in, but keep going. You can pack a lot of cabbage if you take out all of your aggression on it! Once it is packed tightly, you need to weigh it down a bit. Most recipes tell you to put a plate and a heavy weight, and you can do that, but I used a piece of wax paper and a ziploc bag full of water.

After a couple of days, take the weight off of it and skim the top of any gross looking scum. Do this every two or three days, making sure the cabbage stays submerged in the brine. After about four weeks, put it in the fridge. It will keep for a long time. It will have a nice mellow flavor.

Make a reuben. Or choucroute. Or a hot dog. I don't care, just try it.

Excuse the background mess in the last picture. I just got done packing school lunches and making smoothies for breakfast with the giant drink mixer. You can also see the cool meat slicer in the background. I bought a hunk of ham on sale and sliced it for sandwiches myself, cause I am just that awesome.

Wine and Whine

Last night I hosted Wine and Whine. It seems we haven't been able to have as many of our Women Who Wine (and Whine) get togethers as we used to, so I was really looking forward to it. I wasn't disappointed.

And I should have taken a picture to post. I am really bad at photography and I know I should work on improving it, because it seems pretty important in the food blog world, but generally, I find it a pain. And we all know by now that if I find it a pain, I'm generally going to skip it.

So there are no photos, but there was lots of fun and good food.

Here are the rules of the wine and whine (ok, they're not really rules so much as just the way things evolved): one of our group of ladies picks a date and tries to get everyone else to clear their calendars. Everyone brings food and wine. It's a collaboration. When Laura can make it, it is a great opportunity for a certain blogger to make fun of her offerings. Like the time she brought Cheese Doodles wrapped in bologna. Which the kids actually really liked. And the time she brought an award winning spam-ball pate frosted in cream cheese. (One of the most vile things I have ever tried. And believe me, I only tried it so I could make fun of it.)

Last night, we were not blessed with Laura's presence, she felt like she just had to have dinner with her parents who were in from out of town. I hope next time she gets her priorities straight, though. A few others had to do annoying things like work or spend their one free night a week with their families.  But my hard-core women were here: Priscilla, Jan, and Deb. We had a fabulous time.

I hadn't made too much of  a plan because these gatherings are intended to be low-stress, casual, and no pressure. Also, because I wanted to see what looked good at the Public Market in the morning. I found last of the season green tomatoes and 3 for a $1 butternut squash. I grabbed both.

I made a Butte tsrmilk Ranch Cayenne dressing that really complemented the fried green tomatoes well. It was really easy.

Buttermilk Cayenne Ranch

1 1/4 C mayo
1 C Buttermilk
2 cloves crushed garlic
1/4 C snipped chives
1tsp salt
2 tsp cayenne
1/4 c grated parmesan

Mix everything together. Chill. ( I like to use my immersion blender to make this.)

Speaking of immersion blenders, Deb thought she was ordering one, but instead she ordered this Hamilton Beach Commercial Drink mixer.

It is FANTASTIC!!!!
Deb decided it was too big for her kitchen and bestowed it upon me! Hannah came home and saw it and shrieked with delight. She actually jumped up and down. This morning, I popped a carton of plain greek yogurt, some frozen blackberries from Priscilla's bush, honey, and pomegranate juice into the metal cup and whirred it all up. The only thing I can say is "amazing". With no effort on my part, no pulsing, no stopping to stir, nothing, it powerfully blended everything until it was perfectly smooth. And delicious. I may have a smoothie obsession starting. Or a margarita one.



Jan made delicious salsa and guacamole. Prissie made a fantastic fig and mesclun salad with a port wine reduction vinaigrette.  Jan also made really tasty, yummy cherry tomatoes stuffed with bacon, mayo, and green onion. I used to make these a lot, they are the perfect little bite of salty bacon, creamy mayo, sweet tomato, and a little kick from the green onion. Just hollow out the tomatoes with a melon baller or spoon and stuff with the bacon mixture, just enough mayo to hold it together.

Wine night was great, next time, maybe Laura will show up with Cheez Whiz and saltines again, can't wait.

Another upcomnig review and Eggplant

It's official. I'm selling out. I am going to accept more free stuff to review. Okay, I don't really consider it selling out because I'm only reviewing stuff I probably would have bought anyway, from places I probably would have bought it. Places like CSN stores. CSN has over 200 stores with everything from dining sets to cookware, clothes, shoes, you name it, they've got it. So, I'll be ordering this egg cooker and I'll see what I think.

 

In the meantime, I need to tell you about what I've been cooking and also rant a bit. First, the rant: if you happen to want to raise some money, and you happen to put on a fundraising dinner, try to at least make the food taste good and don't even think about making people pay good money for food from a box. If you have a really good main course, don't ruin it by taking shortcuts on the sides. I'll support you, but next time, I might just give you a donation and tell you to keep your bad food. Life is too short to eat bad food. And calories are too precious to put bad tasting ones in your mouth! "Nuff said? I think so, consider yourself warned.

The end of the harvest is here and several of my friends have dumped unwanted produce on me, assuming (correctly) that I can turn their would-be compost into a feast! And I have!

My dear friend, Deb, brought two enormous eggplant and a plethora of hot peppers my way. She crinkled her nose at the eggplant she had received in her weekly CSA allotment and resigned herself to the fact that she had no time to figure out what to do with all of the peppers. Well, I did have time. In fact, I kinda stole an idea from her, although I changed it up a bit. Deb takes those cute little multi-colored sweet peppers, whacks the top off of them, stuffs hot Italian sausage into them and then grills them. They are quite tasty. She may be a little mad when she realizes that she could have done an equally easy and tasty recipe with the yellow Italian frying peppers she gave me. I cut them in half down the middle, stuffed them with chicken and wine sausage mixed with Parmesan and breadcrumbs and then drizzled them with olive oil and stuck 'em in the oven. Mighty tasty. 

The eggplant ended up as stir fried Chili Garlic Eggplant. You know, a little bit Chinese-y. First, cut up the eggplant into cubes, salt it lightly and set it to drain over the sink or a bowl for a good 30 minutes. Then, squeeze out all of the liquid you can from it. Next, heat a couple tablespoons of oil in the wok (wait, I can't believe I just said that: heat the wok until it smokes, then add the oil, geez, I must be losing my touch) anyway, then add a couple of tablespoons of chopped ginger. Stir once, add the eggplant. Cook, stirring for about five minutes, or until the eggplant is cooked through. Add about a tablespoon of chili garlic sauce from the Chinese section of the store. Be careful, it is really hot. You can always add more when the dish is done, but you can't take any away. Add a half cup or so of soy sauce and 2 T of sugar. Cook for a couple of minutes, until the sauce reduces. Stir in a handful of chopped green onions and serve with sticky rice. 

Note: you might want to use Tamari, because regular soy sauce can make the dish really salty if you use too much; you can also thicken the sauce with a little cornstarch mixed with water, if you like your sauces the way they are in your take-out Chinese. But guess what? Chinese people don't really do that very much.

Brazillian Mango

No, it is not a hairless mango. Mangoes don't have hair to begin with and certainly would never undergo such a ridiculous and painful procedure.

Today, at the Chinese food store, I spotted a sign that said "Brazilian Mango". They were hard and green, but I had to buy one, because my loyal reader, The Reader (I do know her name, but she kinda went cuckoo over the whole online privacy thing, so I'll respect her wishes and not use her name!), is an expat living in Brazil. She is always going on and on about the fruit there. So of course, I have to try it. I'm going to wait until it is soft, even if it doesn't change color (which it might, you never know). I'll let you know if is good or not. I haven't ever had a mango as good as an atulfo or champagne mango, but we'll see. Champagne mangoes are smaller than regular supermarket ones and yellow instead of red/green. My kids will eat boxes of them. I love it when I find a healthful food of which they can't get enough. I'll buy a big box of them, even if it $20. At Weggies, they cost around $3 a piece, when they have them, but at the Chinese store they average $1.50 a piece.

Update on the SNAP challenge, wherein I attempt to feed my family for $18 for one day, for all three meals: it is not going well. Yes, I suppose I could trot out some oatmeal for breakfast (kids hate it) and serve canned spaghetti sauce and pasta for dinner with no meat and canned green beans for dinner, but I am trying to do something better than that. I am still planning. Imagine if that was all you or I ever had to spend on food. Which I guess is the point of the challenge. We need to support our local food pantries because they supplement the diets of people in need above and beyond what food stamps provides. Believe me, I don't think anyone is living high off the hog on food stamps. I think they are scraping by and I think the fresh vegetables and good quality protein the food pantry provides are crucial to the families' well being. So, I'm still thinking and I have a half written blog post about it. I figure I'll take a regular day and cost it out item b y item and compare it with my SNAP challenge day. But tell me, how am I supposed to get through a day without using extra virgin olive oil or or real butter? I'll tell you, it ain't gonna happen.

Savor Rochester and Hunger Challenge

Blogging is a kind of a small world. You read a blog, you follow a blog, they read your blog, you read some of the blogs they follow, it gets very circuitous. Another Suburban Mom reposted something from Amid Life’s Crisis (which I don’t follow, but have read) about Hunger in America. This was kind of an interesting coincidence, because just the night before she posted this, I attended a fundraiser for Foodlink, our local food bank provider. It was fun and delicious (for the most part, with a few notable exceptions) and it supported this vital service to the poor in our community. I took Alex and he was the only kid there, but boy, was it his kind of event.

He is willing to try just about anything because I have forced him from a young age to eat a bite of everything on his plate. He has learned that even though he may think it sounds bad or that he won’t like it, often he is surprised and finds that he enjoys it.

Now, mind you, I am not being self-righteous and smug about my kids not being picky eaters. Alex still manages to be fairly picky, the difference is, I just don’t care. You don’t like spinach you say? Oh well, eat it anyway. Because. I. said. So.

And Alex’s big brother the Marine Foodie was perhaps the pickiest child eater ever to live on the face of the earth. When enforcing my “take a bite of everything” rule one Christmas Eve dinnerwhen he was four, Marine Foodie promptly threw it back up. His father told me to not ever force him to eat anything, ever, again. I think he ate only ten foods for his entire childhood. He came around, though, sometime between his fifteenth and seventeenth birthdays. Now he’ll eat anything. And loves it. (Of course, being in Iraq camping out in the desert eating only mre’s will do that for you, too.)

So I determined with my subsequent children to go back to enforcing my rules. And this has turned planning dinner from “What can I make that picky eater will eat?” to “What new recipe should I try tonight?”

Which brings me back around to the Savor Rochester Fundraiser. There was a lot of good food. The tuna tartare tacos with sriracha, guacamole, micro greens, and caviar from One were amazing. The best thing there. Alex tried it, but didn't really care for it.

There was also a lot of pulled pork. (Which Alex DID like!)  Yes, barbeque is very popular now and there are so many good places to get it, and pulled pork is easy to keep hot and serve over a three hour time period, but it takes no imagination whatsoever.

A vegan restaurant (yes, I know, what possessed me to sample the vegan food? Well, Alex stepped up to their booth and I followed. I didn’t want to be rude, so I tried it) offered butternut squash risotto. I love butternut squash risotto. Butternut squash risotto is one of the best comfort foods in the world. Unless you make it with minute rice and no cheese. Yes, that’s right, I said minute rice. This café (it shall remain nameless) concocted something they purported to be risotto with what had to be minute rice. It stuck together. It was not creamy. It was mushy. I couldn’t even taste the butternut squash. It was one of the most awful things I have ever tasted. Now, if I were going to try to make a vegan version of it, I would simply substitute vegetable broth for the chicken stock. I don’t know what I would do about the Parmesan cheese, I suppose you could leave it out and add more salt. I don’t know, but I would not use minute rice. Period.

Which brings me back around to the Hunger in America issue.

I am a food snob. I know this, you know this. My monthly food budget for four people is around $1200 a month. Or about $40 a day. This is over twice as much as a family of four receives on food stamps. And $40 a day for four people still doesn’t seem like a lot to me.

Some agency in the Midwest has issued this challenge: feed your family on $4.50 per person per day for a week.

The SNAP Hunger Challenge Rules

• Spend no more than $4.50 per day in total, per person, for all meals including beverages.
• Don't use food already on hand unless you deduct the value from your weekly amount. Salt and pepper don't count, but all other seasonings, cooking oils, condiments, snacks and drinks do.
• Don't accept food from family, friends, coworkers and others.
• Try to include fresh produce and healthy protein each day.
• Keep track of expenses, food choices, etc. and share your experiences on your blog

There is no way I can do it for a week. But I’ll try to do it for a day. I’ll start the day right off the top with $1.25 in the hole from a pot of Starbucks French Roast. I will. Not. Start. My. Day. Without. My coffee. And Folgers doesn’t count as coffee, it counts as brown, tasteless water.

I don’t know what I’ll cook, but I’ll let you know.

I know it will not be some of the menus that I browsed on frugal living and couponing blogs recently. Maybe you can’t do it for any length of time without relying heavily on cheap, processed foods, but I am determined to make a reasonable menu that my family will like (for the most part). I’m thinking I’ll try to do it after I shop this week so that I can keep track of what everything costs. Wish me luck, I’m going to need it.

Piergoies-channeling my inner Pole

Last weekend I happened to catch a few minutes of Diners, Driveins, and Dives on Food Network. I don't watch much Food Network anymore, since it turned into Food Competition Network, but I was surfing and Triple D was on at the time. I like the show a bit, it features a spiky-haired guy traveling around and eating food from some of the country's best down- to- earth eateries. They all feature homemade everything. None of them rely on frozen, pre-packaged, anything, in other words, the kind of restaurant at which you'd actually want to eat.

Can you guess I don't like chain restaurants much? I don't really see why I should pay money to have someone heat up frozen, pre-packaged food for me. If I want that, I can do it myself. If I go out to eat, I want something I wouldn't make at home, or something that someone makes better than I do. (Is there such a thing?)



On this particular episode, the spiky blond guy was visiting an Eastern European place in Minnesota. I am not a huge fan of Eastern European food, it seems pretty bland to me, and not terribly interesting. But they showed the restaurant's homemade vareneky, or pierogies. They looked amazing. Nothing like the crap that comes out of a box. Since Rochester seems to lack a Ukranian/Polish restaurant, and since my Russian sister-in-law's pierogy is more like a cabbage filled bread than a savory dumpling, I decided to make my own. I couldn't find any recipes for the one's they make at the place in Minnesota, so I settled for finding a few different recipes and turning it into something approximating what I saw on the show. I don't know how it compared for taste, but mine were excellent. And not really terribly hard to make. One batch was enough for four of us for dinner, with no leftovers, and only a little fighting over the last two.

June's Pierogies

For the filling, I used leftover mashed potatoes and mixed in some sauteed onions and grated cheddar cheese. That's it. Pretty darned simple, huh?

Dough
3 C Flour
1/2 C Sour Cream
1/2 C softened butter
1 Egg

Mix all ingredients with a dough hook in a stand mixer, or kill yourself and mix by hand, I don't really care. I know which one I'll be doing. Roll out until 1/8 inch thick. Cut into 3 in circles, fill with 1 T filling (you want them pretty full, you should just barely be able to close them.) Seal by pinching together. Boil a few at a time in salted water until they float.

After you have cooked them all, put some butter in a saute pan and add at least one sliced onion. If you really like onion, add two. Saute it gently until browned and caramelized. Remove the onion and add more butter. add the pierogies a few at a time and lightly brown on both sides. Serve immediately with the onions and a side of sour cream mixed with horseradish.

30 day Menu

A turkey-cooking challenged friend of mine(who overcame her difficulties with about 30 minutes of phone coaching by yours truly) recently begged all of her friends to send her their 30 day menu plans. I was horrified. Not because I am against being hyper-organized, but because I have read some of those thirty day menus. They tend to rely heavily on the crock pot and prepared or convenience foods, e.g. dump some packaged baby carrots over a piece of chuck roast, top with a package of onion soup mix and cook on low for 10 hours. Can you say "yuck"?

These menus also deprive you of taking advantage of that lovely piece of produce that you run across at the farmer's market or even at the grocery.

I think a better strategy to getting dinner on the table is to keep a well-stocked pantry and some key ingredients which you can use to get some dinner on the table without too much fuss.

Like tonight, I made an awesome Chinese meal without going to the store for one thing. In my freezer I had ground pork and dumpling wrappers. In my fridge, I had eggplant, ginger, green onion, leeks, chili garlic sauce. In my pantry, I had rice noodles, Korean beef stock, dried shiitakes, sesame oil, soy sauce, rice vinegar and garlic.

I made:
pan fried pork and scallion dumplings
Leek and shiitake soup with rice noodles
stir fried eggplant with chili garlic sauce.

I didn't have a plan before this morning. While drinking my coffee I think about what I have, what I want, and how much time I have that day. Does dinner ever get away from me? Yes. Do I find myself at 5:00pm wondering what I am going to make? Yes. But, I can usually get something on the table by 7 without too much fuss.

I'm sorry I don't have time to post the recipes tonight. I will try to get back to it and add them later. Kisses.

New school year - 5 easy school lunches

Things are starting to slow down a bit, fresh produce frenzy-wise. Not that we aren't still inundated, but we are beginning to be sated, a bit. The sweet pickles turned out great, even without a pickle crock. The main thing is to use a non-reactive container, i.e. glass or ceramic. Since I lacked a large enough crock, I used my largest glass bowl. the shape is not ideal for submerging all the cukes in the brine, so I placed a pie plate on top and weighted it down with a gallon jug of olive oil. Three days later I had sweet pickles. Some will make their way into school lunches....

Today was our first day back. Back to our routines, back to shuttling kids, back to more structured cooking.

Structured cooking? What is that?

Well, instead of throwing something on the grill shortly before dinner, I have to actually think and plan. the kids must get to bed and so dinner at 8:30 is no longer an option. I need to have a plan no later than noon. Earlier in the day is better even than that.

And school lunches. I have been making them now for twenty one years. Sigh. We all know packing school lunches is the bane of our existences.

So I probably don't have any suggestions for you that you haven't read a million times already, but I do have some thoughts

Here are my top five tips:

• Use different kinds of bread. There is nothing more tiresome than opening a lunch box to the same thing. Every. Day. You would get tired of it, wouldn't you? That ham and cheese you packed yesterday can be completely transformed by turning it into a wrap. Same fillings, whole new lunch.
• Don't get stuck in a sandwich rut. Anything that can be eaten cold is good: think picnic food.
• Stock up on small containers, small size blue ice packs, and multiple sizes of ziploc bags.
• Try to cut veggies into packable sizes once a week. Then store in ziploc bags with a damp paper towel. Figure out what vegetable your kids like enough to eat cold: my boy likes broccoli and carrots and not much else.
• And my new obsession: bento. What is a bento? Well, it means "lunch" in Japanese. A bento typically consists of a rice ball, some type of protein, and veggies. A very healthful lunch, indeed. The components are packed tightly into a small container and artfully arranged. I have started to stock up on bento boxes and accessories, but these are not necessary. A small square sandwich container from the grocery store works just fine. The first bentos I made had homemade sushi (it's not as hard as you think, I'll talk about it some other time), diced peaches, Japanese pickles, and mini carrot pineapple muffins. I didn't take any pictures, sorry. The kids (and hubby) went nuts over them. Other varieties have been less popular, but some others have also been big hits. Leftovers are great for bentos; tuck some leftover chicken on top of some rice and surround by some veggies. Include a packet of soy sauce from your last takeout Chinese food. I keep threatening to pack them some crazy bentos in their lunch boxes.They insist other kids will make fun of them. I ask them why they would care what other people think. Haven't I set a good enough example when it comes to this? Nonetheless, it is fun to torture them. I will take pictures of some of my bentos and post them as I do them. 

Here are my "recipes" for out of the ordinary lunchbox entrees.  Hey, if they'll eat it, I'll make it.

Peanut butter wrap

Spread a flour tortilla with peanut butter. Sprinkle lightly with Honey Bunches of Oats cereal and drizzle very lightly with honey. Roll up.

Baba Ghanoush with pita
Roast an eggplant in the oven for about an hour, until tender. Let cool. Peel, and toss the flesh into the processor, along with 1/2 c tahini, 1/4 c lemon juice, salt, 3 cloves of garlic, and a dash of cayenne. Serve with pita.

Veggie Wrap
Spread a pita, tortilla, or softened lavash cracker with mayo. Lay two pieces of a quartered pickle, four tomato quarters, three or four broccoli florets, and lettuce or sprouts down the center. Roll up. (My husband can't stand these. He calls them "broccoli sandwiches" I love them, but then I'm a girl. Girls like vegetables.

Cobb Salad
Line a small container with chopped lettuce. Arrange on top: diced tomatoes, crumbled bacon, diced hard cooked egg, avocado, and diced cooked chicken. Pack a separate container with blue cheese dressing

Guacamole
Pack celery and carrot stick and tortilla chips with a container of guacamole. Sprinkle the top with a little lemon juice to keep it from browning.

There, now that was pretty easy, wasn't it? See, even you could do it.

Review of what was supposed to be my new pickle crock

It is really my own fault. I didn't read the description carefully enough, or I would have realized that the ceramic Emile Henry crock with the wooden lid I was ordering was too small. I really just looked at the picture and placed my order. After all, for almost $50 one could reasonably expect a pretty big crock, right? Wrong. For nearly $50 I received a 1.5 quart ceramic crock with a wooden lid. Don't get me wrong, it is a really nice crock; the lid has a rubber seal and fits really tightly and I love the shape and color. I just thought I would be getting more of it!

I need a pickle crock because I plan on making sweet pickles. And Priscilla has one and I don't, therefore, I must have one. I guess I'll have to go borrow hers. I think I'll use mine for making brandied peaches or maybe super small batch of refrigerator bread and butter pickles. Now those are fantastic. And really easy, too.

48 Hour Bread and Butter Pickles

3Cups vinegar
3 cups sugar
1/2 Cup uniodized salt
1 large onion, sliced
1 T mustard seed
1 tsp tumeric
pickling cukes

Layer onion and cukes in a 1 gallon glass jar (or several smaller ones), mix rest of ingredients and pour over. Ready to eat in 48 hours Keeps in refrigerator for 1 year.

I serve these as a side with sandwiches all the time. Guests have been amazed by them. They are unexpectedly good and no one makes bread and butter pickles anymore. Plus the ones from the grocery store are disgusting, which is why most people say they don't like bread and butter pickles. If you just go ahead and take my advice and make them, you'll be so surprised by how good they are you'll want to come to my house to thank me personally. Feel free to.

For my sweet pickles I use the recipe in the Ball Blue Book of Canning. Go buy it, it's like six bucks on Amazon. It has lots of good info for anyone new to canning. The sweet pickles will be ready in five days. Leave a comment for a chance to win a jar. If you live outside of Rochester, I'll mail them to you. I'll count the comments and enter them number into random.org and let it pick. Comment by next Friday.

Tomatillos-not tomatoes at all

Today's great find at the farmstand was tomatillos.

Tomatillos (pronounced toe-ma-tee-yos) are not green tomatoes. They are related to the Cape Gooseberry (whatever the hell that is) and are a staple of Mexican cooking. Ever eat green salsa? Yup,  tomatillos.

I like to use them for a really nice Chili Verde. (Green Chili for all of you Spanish illiterates) I do not make it like Grandma Foodie. Hers is good, really good, and not that mine is better, but (okay it's better).

Chili Verde

2 cloves garlic, chopped
1 onion, diced
1 jalapeno, seeded and chopped
I Poblano, Anaheim, or Hatch chili, roasted, seeded, and chopped
1 bunch cilantro, chopped
1/2 C Water
6-9 tomatillos, husks removed, roughly chopped

Saute the garlic and onion in 1 T olive oil until translucent. Add chilies and tomatillos and cooks until tomatillos soften, about 8 minutes. Transfer to food processor. Add water and puree until smooth, but a little on the chunky side, add cilantro and pulse a few times. Season to taste.

Now, you have two choices: you can add this sauce on top of a pork butt or shoulder and a couple of potatoes in the crock pot and cook it together for about 8 hours. Or:

You can cook a pork butt or shoulder on top of the stove (cover with water and simmer until tender, about 2-3 hours. Add a couple of potatoes the last thirty minutes. Drain, shred the pork, add the tomatillo sauce and heat through. Serve with flour tortillas.

Normally, I don't approve of cooking much of anything in the crock pot. But the one thing I will cook in there is tough pieces of meat that need to cook for a long time.  That's it, though. don't let me catch you making some horrid casserole or chicken, or God knows what in it. Crock-pots are for losers

Salsa-On the Grill!

My head is spinning with all the veggies available at the Farmer's markets and farm stands right now. I am doing my best to incorporate it all into my daily dinner plans, as well as putting some of it away for winter.

Hannah and Alex have been asking me to make burritos for dinner. Nothing special, just some average beans, rice, guacamole, lettuce, etc. Last night I got tired of the begging finally got around to it. I had some leftover baby back ribs in the fridge and while this is far from traditional, I took the meat off the bones and used the meat in the burritos. We let everyone make their own, so I set out dishes of the aforementioned guac, lettuce, rice, cheese,  beans (Oh, BTW, Grandma Foodie has the best way to make quick beans for Mexican dinner: Take 1 can of pinto beans, undrained and one can of refried beans. Mix together and add a ton of chopped garlic and an insane amount of black pepper. Heat on top of the stove, or put into a casserole dish, top with cheddar cheese and heat in the oven until hot and the cheese is melted.)

And I also put out a big bowl of just made salsa that I grilled. Yes, I grilled it.

Does that make no sense to you?

You just haven't lived yet, then., because the grill is the perfect place to prep the ingredients for your homemade salsa. Char everything, then whir it all together in the food processor. Eat it immediately, because it is actually best hot. Yes, hot. The flavors of the chilies and tomatoes really stand out just as it's made. Fry up some tortilla chips (yes, I said fry some tortilla chips; you really wouldn't want to use chips from a bag. They're just so, so, bleah! Not as good as ones made from stale corn tortillas.

I had just returned from the farmer's market, having bought way more tomatoes than I could really use, (if there is such a thing) and as I was putting them away, I had a revalation: make salsa to go with the burritos.
My salsa on the grill can be made quickly and easily and it is hands down the best homemade salsa I have ever eaten (not to toot my own horn; okay, I'll toot my own horn). You simply must try it. No arguments. I don't want to hear your whining. Just do it now. While the tomatoes and chilies are still ripe and before you need a parka to stand outside and use the grill. (BTW, you can make this salsa with supermarket roma tomatoes in the broiler during the winter. I'll let you.)


Salsa on the grill
2 jalapenos
4 cloves garlic
1 onion, halved
6-8 tomatoes, halved
1 bunch cilantro
juice of one lime
salt and pepper

Heat the grill to medium. I like to use one of those grill pans to do the tomatoes and garlic, but everything else can go straight on the grill grates. Grill until charred on one side and flip and do the other. Try not to let the onions get too burned. Here is what my grill looked like

I was also grilling poblanos and corn, obviously.

After everything is nicely charred, put ONE jalapeno and the garlic and onions into the food processor and chop briefly with on and off turns. You can add the other jalapeno later if you want it spicier, just try it first. Add the tomatoes and pulse again. Add the cilantro and pulse again. Put into a bowl, add the lime juice and salt and pepper. Eat a bunch before you tell everyone it is done because you won't get any after they know it's ready.

Chili Rellenos

Yesterday I stopped by the Lima Farmer's Market to pick up some fresh basil and tomatoes for dinner. I found a nice surprise there of some lovely, just picked poblano chilis from Werner's Farm in Rush on 15A just south of 251. The farmer was surprised by how excited I was and asked me what I would do with them; he told me that people have been askiing about them and he had never used them, didn't know what they were good for.

I like them in my Succotash Burritos, but there is really only one answer when asked what to make with poblanos: CHILI RELLENOS!

What is a chili relleno, you ask? (Well, if you ask, you're obviously not from California, plus it means you've never eaten one. So sad.) A chili relleno, is a stuffed chili. Stuffed with cheese. Gooey, melted cheese, encased in a slightly spicy pepper shell. Dipped in egg batter and fried until puffy and golden. In other words, Mexican comfort food. Chili Rellenos can be eaten for breakfast, lunch, or dinner. Or all three. In the same day.

Chili Rellenos
6 Poblano chilies
1/2 lb Monterrey jack cheese
3 eggs, separated
3 T flour
salt and pepper


Roast the poblanos over a gas flame or grill until the skins are blackened and blistered. Put into a paper sack for 10 minutes and then remove, cut off the top and  peel or scrape the skins and seeds off, trying not to break the chili open. Stuff with a piece of cheese, you want it pretty full. Set aside and do all of the chilies

Meanwhile, combine the egg yolks and flour and salt and pepper. Beat the whites until stiff. Gently fold the whites into the yolks. Slide the chilies into the batter, then slip into a frying pan with 1/2 inch of hot oil. When puffy on the bottom, gently flip over and cook until the other side is golden, puffy, and the cheese is melted. Serve with red chili sauce, if desired.

Cheater Chili Rellenos
A little Mexican lady at the Farmer's market gave this recipe to Grandma Foodie:

Roast the chilies, open them up, put a layer of cheese on top and pop in the microwave. Top with salsa. It's pretty damn good. My kids love them.

Also, here's a tip: roast a whole mess of the chilies at once and then put the extras in the freezer. They probably won't work for regular rellenos, but they will be fine for the cheater ones. Or to put in omelets or chili verde, or salsa, or succotash burritos, well, you get the idea.

Review and a great Tomato Breakfast

 In a week or two I'll be posting a review of some newly acquired kitchen equipment. You know you need to know what I think! I don't have an extensive collection of kitchen equipment, what I do have I could probably fit on both of my dining tables, but I use almost all of what I have and I have a few esoteric items, like my rectangular tart pans which I bought in order to make a Martha Stewart Flag tart recipe. (I wanted to shoot myself by the time I was done. Or perhaps Martha.) (BTW, that was a joke for those of you with no sense of humor. The author wishes to state she has no intention of stalking Martha Stewart or causing her any bodily harm. I'll just think bad thoughts as I am trying to alternate red and golden raspberries in neat rows.)

Yesterday, we continued our obsession with tomatoes, this time at breakfast. I split a baguette, popped it  under the broiler for a minute to toast, then topped it with fresh mozzarella mixed with fresh basil, olive oil, salt and pepper. I popped it back in the oven and melted the cheese. When I took it out, I put some sliced tomatoes on top. Of course I sliced the tomatoes first and seasoned them with my favorite Hawaiian sea salt. (Still running low, Grandma Foodie? Anybody?)