Rice and Beans and Other Fine Things

CATME-Part III (I've only begun!)

If you've been following CATME Part I and II, basically you've made a master list of meals or a Default Database of Dinner Ideas.  (Do I dare insert another acronym here?  DDDI?  Yes, I think I will.)   For all you Type B's out there that just can't be saddled with a plan and a schedule, don't worry about getting locked into the meals on your list forever.  You can always add to your meal list at any time.  Yes, you can even deviate from the plan at any time.  More on this later.  I'm a Type A, so I'm okay with all this.

Having it all down on paper (or should I say having a DDDI) prevents dinner amnesia.  I have suffered from this on many occasion.  It just hits me sometimes when I open my refrigerator door.  Suddenly, my mind goes blank and I have no idea what I can feed my family.  It's the most peculiar thing.

Now, that you've got a master list of meals or a DDDI, there are about 5,967 ways to organize it.  You might want to group all of the thirty minute or less meals together.  Or, how about all the chicken meals?  How about all the crock pot meals together?  All the cheap meals in a group?  A summer/winter category?

How about creating a list of side dishes that can be mixed and matched with different entrees?

Or you don't even have to group them together.  You can just keep a big long list.  Which is what I did.  Yes, I'm creating my DDDI, too.  I worked on it this weekend while I watched Congress try to save our country from vast economic misery.  I'm suddenly even more inspired to reduce our monthly expenditures.  Potato soup, anyone?

Now, get your calendar and look at when you get paid and when you plan to go grocery shopping.  I usually have a big grocery shopping outing at the beginning of the month, with smaller weekly shopping expeditions in between.  Everyone is different.  Decide what your schedule is and pick out X number of meals to get you from shopping trip to shopping trip.

I personally feel like once a week is too often for meal planning.  I prefer bi-weekly or monthly, but whatever works for you.  It may be easier to think in terms of seven dinners, instead of twenty-eight.  The important thing is to do it.

You can look at a sales flyer and pick out meals according to what's on sale.

Pay close attention to your calendar.  You're going to have to put the quick, easy meals on the days that you are the busiest or have the least prep time.  Save the extravagant meals for when you have more time.

I found these printable meal sheets and used them; they were quite handy.

Now that you have your meal ideas on paper and a schedule, you can start your grocery shopping.

This means stocking your pantry, which to me is the single most important factor in CATME.  More on that in the next post. 

Can you feel the excitement building?

Alliteratively and acronymically yours,

Lorie

Aunt Thelma's Orange Carrot Cookies

A few years ago, my mother gave me a recipe that was given to her by my Aunt Thelma, my dad's sister, when I was just a little girl back in the seventies.

The recipe is handwritten on paper that has yellowed with age, and the ink has bled and ran, probably because of the shortening that has been accidentally smeared on it from the many times it has been used.  I can still remember being in my aunt's kitchen the day I first tasted these cookies; she was babysitting my sister and me and we eagerly watched as she made made them for us.  Her son, Shawn, our cousin, was also there and although I don't remember much, I do remember it being a really fun day.

This recipe is very special to me and the actual sheet of paper even more so.  I guess it's silly to be sentimental about a piece of paper, but when I look at it,  I can still see my aunt writing out the recipe along with a short note to my mother, and it takes me back to a pleasant and carefree place.  For just a moment, I am a little girl again, anxiously waiting for cookies to cool, with no concerns of failing economies and financial bail outs.  My biggest worry then was how many cookies I would be allowed to eat.

I made these cookies exactly as the recipe was written more than thirty years ago.  My daughter just loves them; I've made them for her several times.  They are soft and puffy and the only thing I changed was to add a little more orange juice to the frosting.

Aunt Thelma, if you're reading this, I hope you know how much I love you.  I think of you often and I keep you in my prayers always.  Thanks for a wonderful memory and a recipe that I can share over and over again with the people I love.

Orange Carrot Cookies

3/4 cup shortening

1 cup sugar

1 egg

1 teaspoon vanilla

1 cup cooked, mashed carrots

2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

1 cup chopped walnuts

Frosting:

1 tablespoon orange juice (or a little bit more for desired consistency)

1 cup powdered sugar

The zest of one orange

1. Cream the shortening and sugar on medium speed; add the egg.  Add all ingredients except the nuts and beat until combined.  Stir in the nuts.
2. Drop by rounded teaspoonfuls onto lightly greased cookie sheet.  Bake at 375 degrees for 12-15 minutes or until light golden brown on bottoms.
3. Meanwhile, whisk together all the ingredients for the frosting until smooth, adjusting the amount of orange juice to drizzling consistency.
4. When the cookies are done, transfer to a wire rack that has been placed over a baking sheet.  Drizzle with the frosting and let cool completely.  About 3 dozen.

Cream together the shortening and sugar.  Add the egg....

...and beat until smooth.  Add the remainder of the ingredients, including the mashed carrot.

For the cooked mashed carrots, this is what I did:  I peeled about 3 of them, chopped them into about 1-inch pieces, then put them in a bowl with a couple of tablespoons of water, covered them with a plate and microwaved them on high until tender.  Then I mashed them with a fork.

Add to the dough and mix thoroughly.  Then add the walnuts.

Drop them onto a lightly greased baking sheet and bake at 375 degrees for about 12 minutes.  While they are baking, make the frosting.

Whisk all the frosting ingredients together until smooth...

...adjusting the amount of orange juice to make a drizzling consistency.

When the cookies come out of the oven, place them on a wire cooling rack over a baking sheet.  Drizzle while warm.

Allow to cool completely, if you can wait that long. 

CATME-Part II (Meal Planning)

When people ask "How do I plan meals?", I think what they really mean is "How do I get a nutritious and inexpensive meal on the table in a reasonable amount of time with the least amount of dirty dishes, and how can I do this in a consistent manner without racking my brain every night, trying to dream up what I should cook?" 

Or at least that's what I think of.

As I've already said here, meal planning is a component of a much larger thing, CATME (Complete and Total Meal Execution).  CATME is something we are all faced with everyday if we want home cooked meals.  It requires some thought and planning.

The steps of CATME:

1.  Decide what your going to cook. (Plan)

2.  Shop for ingredients. (Pantry)

3.  Prep ingredients. (Prep)

4.  Cook meal.  Serve it to your family.  Do the dishes. (Perform....which is weak, I know, but I had a hard time coming up with another P-word.  The best alliterations are usually done with all P's.  Just trust me on this.)

5.  Repeat until you die of old age. (I just thought I'd throw that in.)

Sounds easy enough.  But why does CATME sometimes cause grown women to pull their hair out and turn bright red in the face?

Mostly because of items one (Plan) , two (Pantry), and three (Prep).  Or should I say, the lack of these items. 

Okay, so let's talk about the first P which is plan or meal planning.  You go first.  I'm listening.

Alright.  I'll go first.

The first step in planning meals (as I see it) is to write a bunch of meal ideas on paper.  Yes, make a list.  (You knew this was coming, didn't you, Mom?) 

Brainstorm.  Write down, say, fifteen to twenty to thirty meals or even more, but I would say at least fifteen, that are within the parameters of your budget, time, nutritional requirements, and abilities.  And when I say meals, I'm talking about dinners.  Those are the toughies.  We'll deal with breakfasts and lunches later.  You don't have to assign categories right now.  You don't have to put a day of the week on them.  Just write them down (or better yet, type them on your computer).     Consider the following things:

Meals that are working for you right now.

If you're nice, ask your family what they like.

Try including some vegetarian meals, such as beans and rice.  (Cheap and healthy.)

How about a few easy meals like sandwiches?

How about some soup recipes?  How about a bunch of them?

Don't forget about those crock pot meals for busy nights when you work late or you're shuffling the kids to soccer practice.

How about looking through some cookbooks?  Magazines?  This blog?  The blogs on my sidebar? 

Write down a variety.  Chicken, beef, pork, pigeon...

Get recipes from your mother.  Grandmother.  Your hairdresser. 

You want to create a database of dinner ideas.  Write them all down and pull the recipe or make copies of the recipes so you have them all in one place and not spread out in ten different cookbooks. 

That's all for now.  Just brainstorm and make a big list of meals like this:

-Meatloaf/Mashed Potatoes/Green Beans/Rolls

-Spaghetti/Salad/Garlic Bread

-Grilled Cow Tongue with a Creme Fraiche-Citrus Drizzle on Shiitake Polenta (Do NOT invite me to dinner for this one!)

Stay clicked in for CATME part III.

Slow Cooker Chicken Thighs with White Beans, Tomatoes, Peppers, and Onions

For the first order of the day, Lisa at Jersey Girl Cooks gave me this award last week :

I would like to pass it on to Mary at One Perfect Bite.   Mary is brand new to the blogging world, but already has a site that is full of delicious dishes.  I personally have learned a lot about ethnic cooking just from reading her recipes.  Well done, Mary!

(As easy as everyone makes it sound, I still can't just insert this award in my sidebar.  I'm working on it though.)

**************************************************************************************

I love having a healthy meal cooking in my crock pot.  It makes me feel so in control and allows me to have extra time in my day to tackle the really important things in my life  like organizing my make-up and giving myself a pedicure.

This meal is especially easy and nutritious, not to mention cheap, too. Chicken thighs are one of those items that go on sale often.  I usually stock up when they do, freeze them separately on a baking sheet, then put them in a big bag.

Also, I can't sing the praises of canned beans enough.  They boost the nutritional value of any meal and since they're full of protein, they help reduce the amount of meat we consume.  Cannellinis would work great in this recipe, but I just can't get them here, so I used Great Northern.  You can substitute just about any white bean.

This simple meal is a big hit with my husband and daughter. 

Slow Cooker Chicken Thighs with White Beans, Tomatoes, Peppers and Onions

About 10-12 chicken thighs, skin and fat removed

Salt and Pepper to season meat

1-2 tablespoon extra virgin olive oil

1 medium onion, chopped

1 medium green bell pepper, chopped

3 (15.5-ounce) cans Northern Beans or other white beans

1 (14.5-ounce) can petite diced tomatoes

1 teaspoon dried thyme or several fresh thyme sprigs

Salt and pepper to taste

1. Season chicken with salt and pepper.  Heat oil in a large skillet; add chicken and cook until browned on both sides.  Set aside on a platter.  Chicken does not have to be done.
2. Add the onion and bell pepper to the skillet and cook until soft, scraping the bottom to get all of the chicken bits.
3. Meanwhile, drain and rinse the beans and add to the crock pot.  When the onions and peppers are done add them to the beans.  Stir in the can of tomatoes and dried thyme, if using, and season with salt and pepper.  Place the chicken on top of the beans.  If using fresh thyme, place the sprigs on top of the chicken. 
4. Cook on low for 4-5 hours or until chicken is done.  Remove thyme sprigs before serving.

Remove the skin and fat from about 10-12 chicken thighs.  I like to use my kitchen shears for this.  This is definitely on my top ten list of least liked kitchen actions.

Season with salt and pepper.  Heat the oil in a large skillet...

...and add the chicken.  Brown on both sides.  Meanwhile...

...chop an onion.

I kind of like a larger chop in this dish.  You would also need to chop your bell pepper at this point.  I've already done this.  I am using some frozen bell peppers that I put up a few weeks ago.

Remove the browned chicken from the pan onto a platter.  There should be enough fat in the bottom of the skillet to cook the veggies.  If not, drizzle in some more olive oil.

Add the onions and peppers.

Cook until soft, scraping up the brown bits on the bottom.

Add the drained and rinsed white beans to the slow cooker.  Pour in the tomatoes.  I used a slow cooker liner for easy clean up.

Add the cooked onions and peppers.  Season with salt and pepper.  If using dried thyme, add it now, then give it a stir.

Nestle the chicken thighs on the beans.

Since I used fresh thyme, I put it on top.  When it was done, the leaves fell off and I pulled out the stems. (Stalks?  Twiggy remainders of the thyme?  What are they called?)

Cook for about 4-5 hours on low.  It doesn't take long for the chicken thighs to cook.  Add some crusty bread and a salad and it's a well rounded meal.

CATME-Part I (The Answer To Dinner Dilemmas)

My blogging buddy Heidi recently asked me to discuss meal planning.  Since she lives in Asia somewhere and has never met me face to face, she obviously doesn't know how UNQUALIFIED I am to discuss this topic.  I don't even know where or how to start because I'm sure I don't do it right.  After looking at probably a hundred or so frugal-y/domestic-y/cooking/organizing/super-wife/super-mom/"look  at me I spend $14.00 a week on groceries and feed my family of six and that includes our toilet paper" blogs, I am ninety-nine percent sure that I have nothing of value to offer.

Meal planning is a part of something much, much bigger.  The scientific name for this big, big thing is CATME.  CATME stands for Complete and Total Meal Execution.  That's right.  Getting a meal from your brain to the table. 

But since Heidi asked me about meal planning, I will talk about it, but first I need to talk a little more about CATME, so, uh, let me just see what I can come up with right quick.

Just give me a minute.

Let me think...

Hmmmm....

Sigh...

Eye roll....

Heavy sigh....

Wrinkled, squinched forehead while sighing and looking up at the ceiling.....

Scribbling on a pad of paper, heavy sighing, lots of looking up, finger on side of face....

Wait a minute, wait a minute....I'VE GOT IT!!!!

For the least difficult and most pleasant CATME experience, always remember the four "P's"....Plan, Pantry, Prep, and Perform!

I am BRILLIANT!

HHHHHuuuuuuuhhhhhh?

And that's enough for today because I read somewhere that it is best to keep blog posts short and sweet or you'll lose readers.  And BELIEVE YOU ME, I can't afford to lose any readers.  I'm up to eight now.  Ten on Thursdays.   

Can someone tell me why Thursdays is a high stat day?

I'll be back soon with a complete, exhaustive explanation of CATME and the four P's. 

Uh, just as soon as I can think up some more stuff to fill a blog post.

More Spider Drama...This Time From Missouri

Who would have guessed that just a few hours after my spider post yesterday, my sister would send me an email detailing her own terrifying spider encounter, and without having looked at my blog post. 

Seems another large, yellowish arachnid spun a huge web directly in front of her front door yesterday, barricading her and my two-year old niece in their home until her husband arrived to save them both.  Imagine their horror!

The two spiders bear a striking resemblance to each other, although both reside in different states. 

This is her spider:

And this was the spider that almost ate me:

I'm thinking plague of biblical proportions.

Or maybe a script for a really bad science fiction movie inspired by true life events.

In any case, people, watch what you're walking in to.  Seems large, yellow spiders are taking over the country.

Thirty-Something Housewife Survives Attack By Giant Killer Skull Spider!

Did you hear it this morning?

It was really loud. 

You mean you didn't hear my blood curdling scream?  It happened about 11:30 AM central time.

I was on the lawn mower, trying to get the mowing done before the rain came.  Before I knew it I came face to face with one of the deadliest spiders in Mississippi:   The Man-Eating Skull Spider.

Unbeknown to me, he had strung his treacherous web between two trees.  Two trees that I had to pass  between to get the mowing done. 

He was in the middle of the web, of course, chomping a small bird  that had the sad misfortune of flying into his evil trap. 

I first felt the sticky web on my bare shoulder.  Then, as it hit my face, that's when the scream started.  It came from the bottom of my toes and with rapid momentum and unbridled force, moved through my entire being until it exploded out of my mouth and pierced the atmosphere.  It was so loud the local volunteer fire department responded immediately, along with several sheriff's deputies.

No, just kidding, but it WAS really loud.

As I came to my senses, I violently waved my arms to try and fling this monster off of me. 

Fortunately, I was able to keep the lawn mower in control through the whole ordeal.

This is what he looked like:

 

This arachnid looks like he should live in a jungle in Africa, not in my backyard.

I know it's scary, but come closer.  I want you to see something.

Is it just me or does his head look like a skull?

But this isn't the one that attacked me.  The one that attacked me is dead.

He died of an acute myocardial infarction when I scared him to death.

Unfortunately, we have a lot of bugs in Mississippi.

White Chocolate, Macadamia, and Pear Cake-Bread

Thank the good Lord that it was cool this morning in Mississippi.  It didn't stay that way for long, but it did stay just long enough to put me in the mood to bake.

My mother has a pear tree in her backyard that is loaded with pears.  A few weeks ago, we were discussing that we really need to do something with them, and lo and behold, that very night I came across this pear muffin recipe on Cookie Madness.  I made them and really liked them, and realized that I could add shredded pears to my baked goods.  And that's changed my life.  Well, actually, it's just inspired me to use pears.

This recipe started out as a quick bread but with the added goodies and the moist texture, it's almost dessert-like.  I might have gone a little far with the white chocolate drizzle.  Okay, I did go too far.  But I'm not sorry.  Not one bit.

Also, I cooled mine for ten minutes in the pan, then took it out and transferred  it to a wire rack, but because it was still very warm, it was delicate and fragile and it flattened somewhat, so next time I will let it cool for at least thirty minutes in the pan, then transfer to a platter where I can drizzle to my heart's content.

This cake-bread is very moist thanks to the cream cheese in it which was inspired by this Southern Living Recipe.  And it must leave my house ASAP because this is no way to diet.

Aren't they saying that the pear is the new apple?

White Chocolate, Macadamia, and Pear Cake-Bread

1/2 cup softened butter

4-ounces softened cream cheese

1 cup sugar

1 large egg

1-1/2 cups all-purpose flour                         

1 teaspoon baking soda

1/4 teaspoon salt

1/2 cup buttermilk

2 cups peeled, shredded pears

1/2 cup white chocolate chips

1/2 cup dry roasted macadamia nuts

1 teaspoon vanilla

1-2 tablespoons softened butter, for greasing the pan

1-2 tablespoons sugar for coating the pan

1/3 to 2/3 cup white chocolate or vanilla chips

1-2 tablespoons chopped dry roasted macadamia nuts

1. Cream the butter and cream cheese on medium high speed.  Gradually add the sugar until light and fluffy.  Add the egg and beat until blended.
2. Combine the flour and next 2 ingredients; add to the batter on medium speed, alternating with the buttermilk, until combined.
3. Mix in the shredded pears, white chocolate chips, macadamia nuts, and vanilla until just combined.
4. Grease a 9 x 5-inch loaf pan with 1-2 tablespoons of butter.  Pour in 1-2 tablespoons of sugar and rotate pan so that the sugar sticks to the entire buttered area.  Pour out excess sugar.
5. Pour in the batter.  Bake at 350 degrees for 60-70 minutes or until a toothpick or wooden skewer inserted in center comes out clean.  Let cool in the pan on a wire rack for 30 minutes.  Remove from pan and place on a platter.
6. Melt the 1/3 to 2/3 cup white chocolate chips in the microwave.  Stir until smooth.  Transfer to a zip lock bag and squeeze mixture into one corner.  Cut a small hole in the corner and pipe or drizzle across the bread.  Sprinkle with remaining 2-3 tablespoons chopped macadamia nuts on top.

Cream the butter and cream cheese.  Slowly add in the sugar until light and fluffy.  Don't forget to scrape the sides.

Now add the egg.  There is no need to tell me my cuticles are dry.  I already know this.

 

Stir together the flour, baking soda, and salt.

Add the flour mixture alternately with the buttermilk.

Now it's time for the mix-ins.  Grate or shred your pears.  If there is one action I hate doing in the kitchen, it's shredding or grating something.  But it's gotta be done.  You'll need 2 cups.  Stir this in along with the white chips, macadamia nuts, and the vanilla.  I used dry-roasted macadamia nuts.

Grease loaf pan with butter.

Dump some sugar in...

...and give it a shake to coat all the butter.  This really makes a nice, crispy crust.

Dump the luscious batter into the prepared pan.  Bake at 350 degrees until a toothpick inserted in the center comes out clean.  I baked mine for about 1 hour and 10 minutes.

This is what it looks like when it comes out of the oven.  But wait...

....the sugar that was on the inside of the pan is now on the bread giving it a lovely crust.  But I think it needs something more.

"Cake-Bread, you're about to be drizzled!"

...and drizzled...

....and drizzled.

Sprinkle with nuts.  You'll get better slices if you'll wait until it has cooled.  I can never wait very long.

It's very moist with just subtle pear flavor.  It's a great recipe for people who think they don't like pears.

Shredded Pork Fried Rice

A big thank you to Lisa at Jersey Girl Cooks for giving me this award:

Lisa is not only a fellow blogging buddy, but also one of my talented contest cooking friends.  I am thrilled to pieces to be the recipient of this award and it is going in my sidebar just as soon as I can figure out how to get it over there.  I'll also be passing it on soon.  Thanks, Lisa!

Another thing I am soooooo thankful for is shredded, cooked meat in my freezer, which is a complete time saver.  Here's another recipe I made with the shredded pork I froze last week.  Throw in just about any vegetable you'd like and it will still be delicious and healthy. 

As always, white rice can be substituted for the brown, but we're brown rice eaters around here.   I usually make a big batch of brown rice at the beginning of the week to have on hand for meals.  Cooking rice is not one of my favorite things to do, so I like to get a lot done at one time.

Shredded Pork Fried Rice

1 tablespoon vegetable or canola oil

2 beaten eggs

2 tablespoons vegetable or canola oil

1 medium onion, chopped

2 stalks celery, chopped

2-3 cups shredded cabbage

1/4 cup chopped red pepper

1 teaspoon minced garlic

2 cups shredded pork

4 cups cooked rice (brown or white)

1/4 to 1/2 cup soy sauce

1/2 cup frozen peas

1 teaspoon dried red chili flakes

Salt and pepper to taste

Sliced green onion

1. Heat 1 tablespoon oil in the bottom of a wok or a large pot until hot.  Add the eggs and cook in a single layer, turning once, until done.  Chop into thin strips and set aside. 
2. Add 2 more tablespoons of oil to the wok and add the onions, celery, red pepper, and cabbage.  Cook over high heat until slightly tender.  Add the garlic and cook for about another minute. 
3. Add the pork and rice.  Stir until combined.  Cook until everything is hot.
4. Add the soy sauce, then stir in the peas, reserved eggs, and the chili flakes.  Add salt and pepper to taste.  Top each serving with sliced green onion.

Start by beating some eggs in a glass measuring cup.

Add some oil to a hot wok or very large skillet or even a pot.

Pour in the eggs.

Cook them in one large patty OR you can scramble them.  It does not matter.  I made an omelet type thing, sort of.

Chop it into strips and set it aside.

Chop an onion, some celery, and some cabbage and add some more oil to the wok.

Add those vegetables along with some red bell peppers .  Mine were already chopped and in my freezer.  Cook until they are crisp-tender.

Add the shredded pork...

...then the rice...

...then the soy sauce.  Then stir it.  Cook until hot through and through.

Add the frozen peas, the chopped eggs, and the red pepper flakes.  Stir it up until well combined.

   

Add salt and pepper to taste.

Then you've got fried rice.

I don't know how to eat with chopsticks.  Do you?

Award!

Last week, my blogging buddy, Heidi, at Moms, Ministry and More gave me this cute award:

With much thought and careful consideration, I would like to pass it on to Rhoda at Southern Hospitality because:

1.  She has a pretty blog, that is full of decorating tips, recipes, and musings about the South.

2.  Visiting her blog is very relaxing to me.

3.  I know if I lived close to her, she would invite me to go yard sale shopping with her.

4.  I know if I went yard sale shopping with her, I would find some incredible something to bring home at a bargain price.

5.  Finding something at a bargain price will brighten anyone's day.

Cheese Rounds

I have a big plastic box of recipe cards from the eighties that I somehow managed to talk my sister out of years ago.  The recipe collection is called My Great Recipes and I look through it from time to time to get inspiration.  And to remember what food was like when I was a teenager.

One of the recipes I pulled several years ago is for Cheese Rounds.  I can't tell you how good these are.  When they are warm out of the oven, they melt in your mouth.  They're even good cold.  They can be left plain or the tops can be dipped in seeds or paprika for a fancier effect.  They are perfect to serve at a shower or party.  I can totally see these being served with soup, too. 

I would like to try using different kinds of cheeses when I make these again.  Smoked Cheddar.  White Cheddar.  Gouda.  The possibilities are endless.

Cheese Rounds

1 cup butter, softened to room temperature

4 cups (1 pound) shredded sharp cheddar cheese

2 cups all-purpose flour

Poppy seeds, sesame seeds, paprika

1.      Cream the butter on medium speed; blend in the flour, then the cheese, until mixed.

2.      Chill dough for about an hour.  Shape into 1-inch balls.

3.      Place some poppy seeds, sesame seeds and paprika in small, separate dishes.  Press each of the balls in the seeds or paprika on one side only, then place 1-1/2 inches apart on ungreased baking sheets.  Chill for 1 hour.

4.      Bake at 400 degrees for about 10 minutes.  Do not brown.  The rounds will not look dry when done.  Cool on baking sheets.  Reheat slightly to serve, if desired.  About 5 dozen.

Start with softened butter.  Please don't attempt this recipe with icky margarine.  I'm sure there's no need to tell you that.

Cream the butter, then add the flour until a soft dough forms.

Stir in the cheese until evenly distributed.  Yes, I tasted the dough.  I'm not going to discriminate against this dough just because it's not sweet.  I'm not that kind of a person.  I treat all raw dough equally.

Chill the dough in the bowl for about an hour.  Meanwhile, place a tablespoon or so each of poppy seeds, paprika, and sesame seeds in three separate dishes.

Roll the dough into about 1-inch balls.

Lightly press one side in the seeds or paprika.  Leave some of them plain, too.

Place them on an ungreased baking sheet.  Chill them again for about an hour.  They need to be cold going into the oven, because that's how the magic happens.

Bake for 10 minutes.  They are NOT supposed to be brown.  Let them cool on the baking sheet for a few minutes.  Then just try to eat only one of them.

They are tender and buttery and cheesy when they're warm.

And they're even good cold.  I love these little things. 

Freezing Peppers 101

First, let me thank Heidi at Moms, Ministry and More for bestowing me with this cute award earlier this week.

I don't know what to say.  I feel all tingly and happy and giddy.  "You like me...you really, really like me!"  I will be passing this on soon.  Thanks Heidi!

Heidi has a link up thingie on her blog on Wednesdays called "Just Humor Me".  Anyone can post their best, humorous (and clean and wholesome) post of the week there for all to see.  If you write a funny, lighthearted post, put it there to share with everyone and if your sinking into the pits of despair, that's the place to go for a pick-me-up.  Laughter is the best medicine.  Here's the button:

Moving right along, I realize the bulk of the eight or so people who read my blog already know a pretty good bit about cookin' and kitchen related doin's and happenin's.  I have a teenage daughter, however, that's coming along in the world and I mostly blog as a way to record how I do things in my kitchen and in my home.  That is why I give step by step pictures of recipes and procedures, because there may be someone who is reading this who is new to the whole cooking and house maintaining world, and they may need some visuals.  Nothing I post here will probably be new or exciting to veteran cooks.  That said, I will now demonstrate how to freeze peppers.

Summer is winding down and I still can get green bell peppers at a good price.  If I had a garden, I would be getting them for free, which is like, way cheaper, but we didn't plant one this year, much to my regret.  Peppers are such a great addition to so many things.  They are one of those foundation veggies for just about any soup or casserole.  I personally like to sprinkle them on my pancakes in the morning.  Just kidding.  I wanted to make sure you were listening.

Right now, while the getting is good, I like to freeze a bunch of them for use later on in the fall and winter, when the price has gone up.  After they are frozen, they really can't be thawed out and used raw because they get soggy, but they can be cooked with much success.  I also do this with red bell pepper.  I have seen red bell peppers for about $3.00 apiece in the winter.  I really can't justify paying that much, so I try to put a stash in the freezer while the price is low.  You could also do this with yellow and orange peppers.

Begin by washing, then chopping your peppers.

Spray a large baking sheet with nonstick cooking spray.  Don't forget this step.  It will make your life easier when it comes time to remove the peppers.  Spread the peppers in a single layer on the baking sheet, then place in the freezer for a few hours until completely frozen.  It is not necessary to blanche them first.

Remove them from the baking sheet with a spatula, breaking them up a little if they are sticking together.  Most of them should be frozen separately, though.  I store them a couple of different ways.  I use a freezer safe container for my main freezer in my kitchen.  This way, I can easily pour out what I need from the container.

I also vacuum pack some of them in Food Saver bags and store them in my deep freeze.  When I run out of peppers in my main container in the house, I cut open one of these bags and fill it again.

Food Saver bags are a little expensive.  I have a huge supply of them for free because my sister works for the the company who makes them.  If you don't have a Food Saver or similar machine, I would use the freezer safe containers.  You could certainly use regular freezer bags, but they allow more ice crystals to build up and I don't think they last as long.

Monster Cookies

On Sunday mornings at my church, between Sunday school and the main service, we have snacks in the fellowship hall along with coffee and drinks.  The women in the church take turns bringing these snacks and this past Sunday it was my turn.  You'd have to live in the South to appreciate the fact that Baptists take any opportunity to have an eatin' in the fellowship hall, even during the twenty or so minutes between services. 

I keep a long list of recipes that I want to make at some point in the future, and Monster Cookies has been on my list for years.  I don't know why I've never made them before, but Saturday I finally did so I would have something to bring for Sunday.  They turned out to be nice, thick cookies with an intense peanut butter flavor, loaded with chocolate chips and M and M's and lots of quick oats.  The strange part of the recipe is that they don't have any flour in them, but you won't miss it.  They are usually dropped by a 1/4 cup measure, which makes massive cookies, but I made most of them much smaller so I would have a lot more.  I used the recipe from one of my favorite cookbooks The Ultimate Southern living Cookbook (First Edition). 

 

Monster Cookies

1/2 cup butter, softened

1 cup sugar

1 cup plus 2 tablespoons light brown sugar, firmly packed

2 cups peanut butter

3 large eggs

1 teaspoon light corn syrup

1/4 teaspoon vanilla

4-1/2 cups regular or quick oats, uncooked

2 teaspoons baking soda

1/4 teaspoon salt

1 cup candy-coated pieces

1 cup chocolate chips

1. Beat the butter on medium speed until creamy; gradually add both sugars, beating well.  Add peanut butter and next three ingredients; beat well.  Add the oats, soda, and salt; stir well.  Stir in chocolate chips and candy pieces.  (Dough will be very stiff.)
2. Pack dough into a 1/4 cup measure or large cookie scoop.  Drop 4-inches apart onto a lightly greased baking sheet.  Lightly press each cookie with fingertips into a 3-1/2 inch circle.
3. Bake at 350 degrees for 12 to 15 minutes.  Cool slightly on cookie sheets, then transfer to wire racks to cool.  2-1/2 dozen.

Cream the butter on medium speed.

Add both sugars and continue to mix.

Add the peanut butter and next 3 ingredients; beat well.

Mix in the oats, baking soda, and salt.  The dough will be thick and stiff.

Add the chocolate chips and M and M's.

Give it a whirl on low speed.

For my first batch, I used a large scoop that held slightly less than a 1/4 cup.

Somebody is going to hit the mother lode with this one.

I put 6 to a baking sheet.  Wondering why they weren't spreading in the hot oven, I read back through the recipe and saw the part about flattening them.  I used the bottom of a glass to mash them down about 3 minutes before they were done.  They turned out all right.

My second batch I made much smaller, using a regular size cookie scoop.  The dough is a bit crumbly and will crack when flattened ...

 

...so I used my fingers to pack it back in around the sides.

My third batch I scooped into my hand and then rolled into a ball.

They flattened much easier and more uniformly.  I would recommend rolling them into balls before flattening.

Bake at 350 degrees for 12-15 minutes, then cool for about 2 minutes on the baking sheet.  Transfer to a wire rack to cool completely.

These are nice, thick, substantial cookies.

Barbecue Pork and Baked Bean Tostadas

I don't usually buy pork roast, but I was at the grocery store the other day and it was on sale for $1.69 a pound.  Sold.  I grabbed an almost four pounder and brought it home and thought about how I would cook it.  Since I was extremely lazy busy the other day, I seasoned it with salt and pepper, put it in my crock pot with a couple of tablespoons of water, turned the knob to low and went about my day polishing my toenails deep cleaning my home.  A few hours later I had this:

A pile of tender pork meat.  I pulled the bone out, removed the chunky hunks of fat, and then I....

...shredded it all.  I got about six cups of shredded pork.  I took two cups and set it aside for dinner that night and I divided the rest into two cup portions and put them in the freezer for future dinners.

At this point, I felt really good about myself because I had shredded, ready-to-use meat in the freezer.  But I was tired from all the physical exertion from the shredding process, not to mention the toenail polishing deep cleaning I had done earlier, so I wanted something quick and easy for dinner.  This meal made good use of what I had in my fridge.  It went over quite well.

Barbecue Pork and Baked Bean Tostadas

2 (16-ounce) cans baked beans

2 tablespoon brown sugar

2 tablespoons Dijon mustard

2 tablespoons canola oil

2 cups shredded pork

2-3 tablespoons barbecue sauce

3 cups shredded cabbage

3-4 tablespoons ranch dressing

8 corn tortillas, fried flat until crisp

Chopped tomatoes

Chopped green onion

1. Drain most of the liquid from both cans of beans.  Pour into a medium heavy saucepan and stir in the brown sugar and mustard.  Heat over medium heat until hot, stirring often.  Keep warm or warm again right before using.
2. Place 2 tablespoons canola oil in a large skillet and heat over high heat.  Chop the pork into small bits and add to the oil.  Cook until meat gets slightly brown and crispy, stirring occasionally.  Stir in the barbecue sauce just until moistened.   Remove from heat.
3. Place the shredded cabbage in a bowl and add the ranch dressing.  Stir to evenly coat.
4. To assemble, spread each tortilla with some beans.  Sprinkle with the pork, then top with a spoonful of slaw.  Top with chopped tomatoes and green onion.

First thing was to fry up some corn tortillas.  I used a small skillet and poured some canola oil to about 1/4-inch depth.  When the oil was hot, I fried them until golden brown and crispy, turning once.  I placed them on a paper towel lined plate and set them aside.

Canned baked beans need a little doctoring to me.  I added 2 tablespoons each of brown sugar and dijon mustard.  I drained the beans of most of their juice beforehand so they wouldn't be too wet on my tortillas.

I dumped out the pork on my cutting board...

...and chopped it up.  This makes it go a little bit further. 

Then I heated a couple of tablespoons of canola oil in a large cast iron skillet over high heat.  You could certainly use vegetable oil, though.

I cooked the pork until it was crispy in places, then poured some barbecue sauce over it and gave it a stir.

Then I sliced up some cabbage that I had in my fridge.  I estimate it was about 3 cups, give or take a little bit.

I drizzled some ranch dressing over it...

...then gave it a toss to coat.  Suddenly, I had slaw!  WOW!  I amaze myself sometimes.

I layed out a crispy tortilla...

...spread some beans on it.  Then I topped with a little bit of pork, then a spoonful of slaw, then chopped tomatoes and green onions.  I'm not sure what happened to all my pictures.

In the end, this is what it looked like.  We were all happy and full and that's the important thing.

Marriage Is All About Giving

Marriage is a constant effort to be involved in the other spouse's life, passions, and pastimes.  For instance, I told my husband the other day that when I get my new camera (not that this will be any time soon), I fully intend to get up with him at 3:00 AM, dress in camouflage, and make a three-mile walk into the woods during the dead of winter to take pictures of him while he hunts deer with his flintlock muzzle loader. 

And I mean this, I really, really do.  I want to be part of his hunting world because I know it's one of his passions.  I love him and I want share his hobby.

My husband has really demonstrated a desire to be part of my world this week.  I am usually the one to keep up with the news and politics, and I'm always trying to engage him in deep conversation about different issues.  But this week has been different.  I really see him making an effort to be interested in the things that I am.

He has watched the Republican National Convention every night, of his own free will.

 

You see, I know he is doing this to be close to me.  He knows I like to keep up with the candidates.  I think it's really sweet that he is trying to have an interest in the things that I do.

It's wonderful that we can watch it together.  It's really made us closer.

              

I'm thinking of giving up my contacs and wearing my glasses full time.  What do you think?

For those of you who don't know my husband, I am joking, completely joking.  He never gives me the slightest hint that he is looking at other women.  I won't say he's not impressed with her hunting skills, though.

Mango-Banana Smoothie

I have only recently discovered smoothies.  I knew they existed, I just never made them in my own kitchen.  They're my new breakfast food.  I know that I need to eat more fruit, and slurping it is great way for me to get my daily quota plus extra calcium from the milk and yogurt.

A great tip is to freeze bananas that are turning too ripe.  I put them in a freezer bag, unpeeled, then take them out as needed.  If I want to use them for baking, I just let them thaw and then mash.  They'll turn black in the freezer, but the fruit will taste fine.  If I'm making a smoothie, I peel and chop half of one and throw it in while it's still frozen.  Bananas also provide a good deal of sweetness and pair well just about any fruit or berry. 

I love a blueberry smoothie, but I have really been on a mango kick.  I recently found some good quality frozen mango chunks at the grocery store.  Adding the frozen fruit to my blender means I don't have to use ice.  Fresh fruit is optimum, but keeping frozen fruit in my freezer is the next best thing.  Fat-free, low-fat, or regular yogurt and milk can be used interchangeably.  Just about any fruits can be used, so go crazy.  Adjust the amounts of yogurt and milk...whatever you want to do.

Mango-Banana Smoothie

1/2 cup plain yogurt

1/2 cup fat-free milk

1/2 cup cubed mango (frozen or fresh)

1/2 banana, sliced (frozen or fresh)

1. Place all ingredients in blender and process until smooth, adding more milk if it's too thick. Add ice, if desired, before blending.  1 serving.

Add 1/2 cup plain yogurt to a blender...

...followed by 1/2 cup milk.

Add 1/2 cup chopped mangoes.

Then add 1/2 cup sliced banana.

Process on high until smooth.

Drink immediately and feel good about yourself.

Sloppy Spaghetti and Provolone Grillers

It's easy for me to get intimidated by some of the food blogs out there.  You see, I love to visit as many of them as I can and admire their perfect, magazine quality pictures and creative use of ingredients, many of which I have never even heard of, but I know that I really don't measure up.

But I'm okay with that. 

I'm okay with that because I cook ...for the people. 

Huh?  Which people?  The people who don't throw leftovers away. 

Here's a recipe that really isn't a recipe at all, just directions for assembly.  It will require leftover spaghetti, which is something many people probably make frequently.  The next time you make spaghetti, make more than you'll need so you can slap these on the griddle the next day.  They are very kid friendly, but let me warn obsessively neat and clean moms:  they are messy.  That's why there is a "sloppy" in the title.

Sloppy Spaghetti and Provolone Grillers

2 slices French bread

2 slices provolone cheese

1/2 cup leftover spaghetti

Softened Butter

1. Layer 1 slice of provolone on each slice of French bread.  Place about 1/2 cup of leftover spaghetti on one slice.  Place the other bread slice on top, cheese side down.  Butter the outside of both sides of the sandwich. 
2. Grill over medium to low heat until golden brown and the cheese is melted.  Makes 1 sandwich.

Begin with some sliced French bread.  Any crusty bread would do.

   

Place some slices of provolone cheese on each slice of bread.  I was running low, so one side only got half a slice, but I wholeheartedly recommend two slices per sandwich.

Leftover spaghetti.  Nothing special here, but I've mixed my noodles into the sauce.

Pile some spaghetti on one slice.  I said about 1/2 cup , but it may be more.

Put the other slice of bread on and butter the outside of the sandwich.

Grill until golden brown.  Yes, some of the spaghetti will ooze out.  This is a good thing, because it will get crispy and golden.

It will combine with some of the cheese that will also ooze out.  Those crispy edges are what makes the world go round.

Have lots of napkins ready.

We're In The Clear

We are okay here in my part of Mississippi.  Thank you, Lord!  Gustav took a more westerly path and is currently pounding Louisiana.  Pray for the people of New Orleans and the surrounding area.  They really do need our prayers.

Lots of rain and gusty wind here, but no major threat to us unless the outer bands of the hurricane spawn a tornado.  In the eyewall of the hurricane, the maximum sustained winds are currently at 115 mph, moving northwest at 16 mph.  My husband told me to say all that.  He's a big Weather Channel fan.