Super Bowl

Yikes! We've invited a bunch of our neighbors over to watch the Super Bowl with about 6 days notice. I had a rough idea of what to feed the adults, but what about the kids?! Here are my ideas.

Pigs in a Blanket
Pork Barbecue
Wings
Toquitos
Sliders
Black Bean Salsa
Veggies and Dip
Chocolate Chip Cookies

We'll see!

Best Bran Muffins

I decided to make bran muffins the other day, and used a recipe I found using All Bran cereal soaked in buttermilk. I didn't have enough honey and I probably didn't take care to measure everything exactly, but the result was so bad, I had to throw them out. Of course, I then became obsessed with making a better bran muffin -- and read somewhere never to use the cereal, but to buy the real live bran....

Low and behold the best bran muffin recipe. I made them last night and they are wonderful. Next is banana bran...

1 1/4 c. flour
1 c. toasted wheat bran
1/4 c. sugar
1/2 t. cinnamon
2 t. baking powder
1/2 t. salt
1 c. skim milk
1/4 c. molasses (or honey)
1/4 c. vegetable oil
2 egg whites
3/4 c. raisins

Heat oven to 400 degrees. Combine dry ingredients; mix well. Combine milk, molasses, oil and egg whites -- mix dry and wet together. Stir in raisins. Fill muffin cups 2/3 full. Bake 20-22 minutes

For Banana Bran Muffins -- omit raisins, reduce milk to 2/3 c. Substitute 2 medium mashed bananas.

Can't wait!

Turkey Stock and Vegetable Soup

Happy After Thanksgiving! My brother-in-law Mark made a delicious turkey soup after Thanksgiving one year, and I've been committed to making it happen in my kitchen ever since. Last year, it was a meaty soup with veggies and rice -- not sure where I found the recipe... but this year I changed it up a bit. I made the stock on Saturday (pretty much all day) and then the vegetable soup last night. I, for one, LOVED it! I think my soup eating son also gave it a thumbs up. Picky daughter said never again, kind loving son said, "Sorry Mom, but no." Husband (the pickiest of the bunch) moved the contents around the bowl and somehow got it down. He kept calling it stew (as if that is a derogatory word). I'll make it again, but make something else for Daughter, Son #2, and Husband.

Stock
Carcass of the turkey
Bay leaves
Celery
Onion
Carrot
Garlic (smashed)
Salt
Peppercorns (smashed)
Water to cover

Bring to a boil then simmer for 3 hours on the stove. Pour off the the stock, throw away the solids, return to simmer pot, and simmer (and skim) for two hours.

Vegetable Soup

To 1/4 c. oil, add one chopped onion, one chopped celery stalk, and one chopped carrot. Cook for about 5 minutes. After veggies are softened, add a few cubed potatoes, 6 cups of stock, a 15 oz. can of chopped tomatoes, a chopped Parmesan cheese rind, some salt and pepper and cook for about 15 minutes. After the potatoes are softened, add a cubed zucchini. Cook for another 15 minutes.

Absolutely delicious!

Creole Jambalaya

With Border's going out of business, I decided it was time to scoot over there and find myself a new cookbook. I selected a big old loose leaf number from Southern Living, and decided I'd try to work a few new recipes into the weekly rotation. This is one of those recipes that has all the stuff we like to eat in one dish -- but don't be fooled, that doesn't always add up to a make again. This evening I was pleasantly surprised... it WAS universally well received. It took a while to make, although the food processor was a bit help with the prep work. I also had to abandon my stove top skillet and move to the electric skillet when it became evident that it wouldn't all fit. This recipe made enough for two dinners at my table. I think I'll add shrimp next time for a bit more diversity in protein...

2 T. butter
1 large onion chopped
1 green pepper chopped
8 green onions chopped
2 celery ribs, chopped
3 c. cubed cooked ham (1 pound)
1 pound smoked sausage, sliced (I used turkey sausage)
1 8 ounce can of tomato sauce
1/2 t. salt
1/2 t. ground black pepper
1/4 t. ground red pepper
5 c. hot cooked rice

Melt butter in a skillet over medium heat. Add onion and next 3 ingredients; saute until tender. Add ham and next 5 ingredients. Cook 20 minutes, stirring occasionally. Stir in rice; cover and cook over low heat 30 minutes, stirring occasionally.

Cooking for 15 on vacation

We just returned from a week in Hilton Head with my in-laws, two brother-in-laws, two sister-in-laws and lots of cousins. We all had separate sleeping quarters, but ate dinner together every night. Our condo was the dinner condo -- so I usually bought and sort of prepared the main course, and the S-I-L's brought the sides. I think it went pretty well (thus, my need to record it here)

Night One -- Lasagna, Bread and Salad (I brought spaghetti and a jar of sauce by Allison brought frozen lasagnas so we used those)
Two -- Hamburgers and Hot Dogs, deviled eggs, baked beans, fruit salad
Three -- Fajitas (I brought the marinade from home, we threw in flank steak and chicken), black beans, refried beans
Four -- Out to eat
Five -- Pizza ordered in
Six -- Fish and Shrimp (wish I had a good sesame tuna steak recipe), Rice Pilaf, grilled veggies, pasta salad
Seven -- LEFT OVERS (more hamburgers, hot dogs, etc.)

Here's my shopping list(s):
Shopping List Take:
Cereal (Cherrios, Frosted Flakes, Cinnamon Toast Crunch)
Pancake Mix (dry ingredients for buttermilk pancakes)
Syrup
Oreos
Pasta
Spaghetti Sauce
Soda – Mountain Dew Coke and Diet Coke
Seltzer
Peanut Butter
Salsa
Ketchup
Salad dressing (Gazebo room, small ranch)
Fajita marinade (see below)
Foil
Plastic wrap
Gallon and quart bags
Almonds or nuts
Pam
Olive Oil
Mayo
Guldens
Coffee
Big chicken stock box (4 1/2c.)
Rice
Limes
Tonic


Shopping List when I get there:
Eggs
Margarine
Butter (to cook with)
Onions
Peppers
Eggplant
Zucchini
Squash
Buttermilk
Bacon
Bob Evans sausage
Milk
Orange Juice
Fruit (Pineapple, Bananas, Oranges, Apples)
Yogurt
Lunchmeat
Deli Cheese
Bread
Chips
Pretzels
Gd. Beef
Hot Dogs
Buns (Hamburger and Hot Dog)
Flank steak
Chicken breasts
Frozen pizza (2x)
Popsicles (or ice cream sandwiches)
Tortillas

The only thing I really wish I had taken that I didn't was my griddle for morning breakfast. Other than that, I think it was a success. For next year!

Fajita Marinade (I doubled this for the 15 of us)
1/3 c. minced cilantro
1/3 c. fresh lime juice
1/3 c. water
4 t. dried oregano
1 T. ground cumin
1/2 t. salt
1/4 t. black pepper
1/4 t. crushed red pepper
5 garlic cloves

Quick White Bean Asparagus and Mushroom Cassoulet

This sounded absolutely delicious when I read it in Cooking Light (April, 2011). Not for the whole family, but for me -- spot on. I made it last night and I was right, it IS delicious -- and probably even more so, had a actually cooked the white beans. I'm still working on my dried bean skills.  I can't wait to make this again.

Quick White Bean, Asparagus and Mushroom Cassoulet
5 c. water
1 lb. aspargus
2 T. olive oil
10 oz. mushrooms, sliced (they called for chanterelle or oyster; I used baby portobello)
3 shallotts, finely chopped
6 garlic cloves minced
1/4 c. dry white wine
1 1/2 c. vegetable broth (I used chicken)
1/2 t. oregano (or majoram)
2 cans cannellini beans, rinsed and drained
    Again, I used 8 oz. dried beans, soaked and then cooked for 1 1/4 hr)
1/4 t. ground black pepper
2 oz. French bread cut into 1" cubes
1 T. butter, cut into small pieces
1/2 c. grated Parmigiano-Reggiano cheese

1. Bring 5 c. water to boil in a large stainless-steel skillet, and add asparagus to the pan. Cover and cook 2 minutes; drain. Rinse asparagus with cold water; drain well. Set aside.
2. Return pan to medium-high heat. Add 1 T. oil, swirling to coast. Add mushrooms, shallots, and garlic; saute 8 minutes or until mushrooms are tender. Add wine; cook 3 minutes or until liquid evaporates. Stir in broth, oregano, and beans; bring to a simmer. Reduce heat to medium, and cook for 12 minutes or until thick and beans are very tender.
3. Preheat broiler
4. place French bread and butter in a food processor and pulse until coarse crumbs form. Add the remaining 1 T. oil and cheese to coarse breadcrumbs; pulse until combined. Stir asparagus into bean mixture; sprinkle coarse breadcrumb mixture evenly over bean mixture. Broil 3 minutes or until crumbs are golden brown.

Black Bean Salsa

We're just getting started with summer, and I've already made two big batches of this delicious and nutritious recipe. I think it's great for those hot summer pot lucks where potato salad is a bit worrisome -- last time I made it, a neighbor said she'd like the recipe -- a sure sign that I should probably post it and get it into regular circulation.

Black Bean Salsa
2 cans of black beans, drained
1/2 green pepper, chopped
1/2 sweet red pepper, chopped
1 bunch scallions, sliced
one ear of corn, cooked and kerneled
1 c. picante sauce
1 clove chopped garlic
Juice of 1/2 lemon
1/4 t. of cumin
1 t. of olive oil
salt and pepper to taste

Mix it all up and take it to a picnic! I've also added additional veggies like carrots if I have them around the house.