Canning Tomatoes...an Update!

So while I was canning the tomatoes, I was kinda worried that I may not be able to tell if the tomatoes sealed properly or not.


And ya know? I think Ive figured it out!

A few handy kitchen tips and tools...

I cook in a rather small kitchen and have come to utilize different items while cooking. Ive read many magazines that have makeovers for a few hundred dollars, but Im unable to change the color of my walls or buy new cabinets...so I work with what I have.

A few Christmases ago, my mother gave me a rather odd bulletin board. It was black and had small rubber bands stretched across the front all the way up...I had no idea what I was going to use it for, but it didn't take me long to find a home for it in my kitchen holding frequently used recipes. I'm sure one day I will take the time to organize them into cards (yeah right), but for now, I'm happy with having them in arms reach.







Another gift I had asked for was a simple laptop cart (you can find these at most drugstores now for $15). I thought I would use it solely so I can work comfortably on my computer while sitting on the couch. I have found that not only is it handy for duel-surfing, it also is handy to use in the kitchen! While I'm trying out a new-found online recipe, my laptop stays food and liquid free a safe distance from where I'm working!

Share any of your simple remedies in the comments section! I would love to hear about your simple solutions to kitchen problems!

Cheers!

Back to a classic...

I dont often get a craving for sweets, but last night during a conversation with a friend, Chewy Chips-Ahoy were mentioned and I quickly remembered the bag of chocolate chips in my cabinet.

I looked over a few different variations of recipes and settled on Martha Stewart's version from Suitable for Consumption's blog (click article title for link). My mother swears by Martha's brilliance (in the kitchen) and I decided to try it!

The recipe was pretty simple and straight forward and didn't require me to chill the dough first. A few others I saw were going to make me wait 24 hours! And who really wants to wait that long for cookies? In the first batch I made the dough balls a little smaller than recommended, worried that they may spread and bake together, but these stayed nice and plump and perfectly formed. The recipe called for a 15 minute cooking time, but I found 12-13 minutes worked well and if I pulled them earlier I could have had the more chewy cookie I was hoping for.

On the final batch I made the balls bigger and they came out closer to what I was looking for. One has to be careful with baking, it is a very touchy science.

I do think I would try this recipe again, but maybe chill the dough for an hour first to make them cook slower inside for a chewier consistency.

Enjoy!

Cloudy days make me want soup...

While it is mid-August and we have been experiencing a very hot summer with little rain, as of late, everyone was given some reprieve today with cool temps, a cloudy sky and chill in the wind. I myself, was enjoying running my errands without mopping at my brow, but the thought wasn't far from my mind that soon I would be cursing the cold and wishing for the sun again...but in the meantime, it was wonderful to curl up in my oversized desk chair and pick noodles out of the bowl of soup with chopsticks.

I'm a soup person...I don't know when it happened or how it started, but I believe that if I were to have a favorite food it would be soup. There are very few I don't enjoy and some I enjoy a few times in a week!

Lately, I have been on an Asian soup kick. I often run to my nearby Chinese takeout joint for hot n sour soup or make Food Woolf's (click article title for link and recipe) healthy ramen. I know, I know, ramen is something we are all supposed to give up after college because we aren't that broke anymore, but let me tell ya-this isn't the instant-stuff your used to. Plus, its good for you! On a cool day, this will definitely warm you up!

I dont get too technical with the type of lettuce he uses...I usually have romaine in my fridge and it works just fine...Ive even subbed out the green onions for chives before and it was ok (although, I highly discourage subbing out this particular ingredient). I like spice, so I add more sriracha and be careful with the soy sauce or it can get way too salty...if so, just add some water...but overall, I have made this soup a few times and it has been delicious!

Enjoy!

Naked Breakfast: Batman (1989) & Hashbrown casserole

Pics before and after baking

The NB dish has become a weekly conversation at the bar in which I work. In the beginning I came up with ideas and would announce them, but lately Ive enjoyed listening to everyones feedback and putting something together from that.

This week, I started out with the mind-set of monkey bread...it was quickly vetoed by the bar, most chimed in that sweets were not an ideal breakfast. Then I suggested hash brown casserole and quickly got everyones approval! This idea was made even better by the fact that I already had all the ingredients!

I went through a Taste of Home cookbook, found a recipe for the portions and then changed the entire thing to fit what I had...I do this often.

Dish: Hash brown Casserole
Film: Batman (1989)

-1 30oz bag of frozen hash browns, thawed
-2 cups cheese (I used Colby jack, but cheddar would be better)
-10 eggs
-1 cup milk
-1 green pepper, diced
-1 med onion, diced
-1lb turkey sausage, browned and drained
-cajun seasoning, to taste
-pepper, to taste
-6 slices velveta (optional)

Mix eggs, seasoning, pepper, milk in a large bowl. Add remaining ingredients (except velveta) and stir until mixed. Pour mixture into a greased 9x13 casserole dish. Lay slices of velveta on top of mixture evenly. Bake, uncovered, at 350 degrees for 45 minutes or until inserted knife comes out clean.*

*A couple notes: next time I may cube the velveta and press the little squares into the casserole mixture to add a wonderful cheesey element. Also, I would have added a cup of sliced mushrooms.*


The movie Batman was as wonderful as I remember, funny, great sound track and a good time...its been awhile since I have watched it and I laughed to myself a little because I think Tim Burton used a lot more light in this film than any of his others combined! Its incredible to see how hes developed his style!

Also, as I watched this movie I smiled about the little things that confused me as a child...for example, when the Joker says, 'This town needs an enema!' I thought he misspoke and meant to say 'enemy'. I really should have asked my dad what that meant...the look on his face would have been priceless.

Enjoy!

My lobster adventure & a lesson on frozen food

I received 2 frozen lobster tails awhile back as a gift. I had no idea how to prepare them and decided to keep them in my freezer for a special occasion...this is all before I learn there are in fact an expiration dates on frozen food (someone tell my mother who freezes EVERYTHING, I don't have the guts).

The rule I have heard the most is that frozen food should be used within a year because of freezer burn and how the flavors change over time. And upon light research I found a chart (I LOVE CHARTS!!!) at: //whatscookingamerica.net/Information/FreezerChart.htm Print this out and put it on your fridge! I love how the chart even explains what can happen to the food by freezing it too long. It also goes into more detail discussing dry goods as well. A great resource to have!

Needless to say, my lobster didn't turn out the way I had hoped. It was rubbery and inedible...and I have a feeling it was partially that way before my disastrous experiment taking 2 lobster tails + 1 George Foreman grill= Ew!...next time I'm going to use Nils Hoyum's site (click title of article to view Nils' site) when preparing my lobster.


Enjoy!

Meatloaf Poll

poll by twiigs.com

Naked Breakfast #5: Zucchini Frittatas & Flash Gordon

One of the perks about people knowing you cook are the treats you receive...cookbooks, websites, new magazines and food. People who appreciate food are sharers by nature. We crave attention and we aim to please or at least, get a reaction.

Im sitting at work the other day when a friend (who is also a local chef) pops into the bar and drops off a perfect zucchini for me! To some, these random acts of kindness create a burden. They are required to use it before it goes bad and many dont even know how to prepare zucchini...but I had a few ideas up my sleeve and was also inspired by a recipe for frittatas that I found at my mom's house. This also helped narrow the focus for NB for the week, as I was still debating what to do.

I love this recipe because its fast and easy to make. It works great with a variety of veggies and is pretty healthy too!

Dish: Zucchini Frittatas
Film: Flash Gordon (1980)

-1 cup shredded zucchini
-1 small onion, chopped
-3 eggs, whisked together
-1 teaspoon oil
-1 teaspoon oregano
-1 cup shredded Swiss cheese
-1 tablespoon garlic, minced
-salt & pepper

Frittata beginning to end:




Directions:
Sautee garlic, onion and zucchini in iron skillet on med-high heat until onions are tender (approx 6-7 minutes). Sprinkle in oregano. Pour eggs over top of mixture and sprinkle on salt & pepper. Cook until eggs are almost set (2-3 minutes). Sprinkle Swiss cheese over top and place skillet in 350 degree oven for 4-5 minutes.




A word on the movie...I didn't know what to expect. I have never watched Flash Gordon before and when it started I was a little nervous...definately a cult classic. But I will say, its a pretty fun movie! There were parts that reminded me of He-man and She-ra, others that gave me flashes of 'The Princess Bride' but it was fun, funny and the soundtrack was done by Queen...how can you go wrong with all of those components?!?!?


Enjoy!

New Poll! I want your opnion!

poll by twiigs.com

Pepperoni Pizza Soup: Quick, easy and delish!

A few years ago, during the 'low-carb' craze, I came across a recipe for pepperoni pizza soup. I was intrigued and gave it a shot. After a little tweaking its now one of may favorite recipes to make and often requested by friends!

I like to serve it with crusty bread or grilled cheese(for those who dont really care about low-carb). This recipe is easy to adjust according to preference and it s hit with the guys! Perfect for a cool rainy day or a lazy Sunday!

Pepperoni Pizza Soup
-6 oz pepperoni
-1 large onion
-2 green peppers
-2 cups sliced mushrooms
-2 cups chicken broth
-2 cups water
-2 14oz cans pizza sauce
-2 teaspoons oregano
-2 teaspoons dried basil
-2 tablespoons extra virgin olive oil

Take medium stockpot and sautee onion, peppers and mushrooms in oil until tender. Add remaining ingredients and cook over med-low heat until it gently boils.

Enjoy!