... and the cause is using up leftovers in the refrigerator: namely, sweet potatoes and oatmeal. Somehow, I always seem to have these leftover in tandem. Used to be, when the kids were babies, I'd cook both to spoon-feed them. Now -- who knows why I happen to have them both lurking around together.
Anyway, since I have been living on a steady diet of defrosted leftovers, I decided to take a few minutes and bake this evening.
Oatmeal Cinnamon Sweet Potato Muffins
1 cup pureed sweet potato or yam, thinned with a little water
1 cup cooked oatmeal
1 cup brown sugar
1/2 cup honey
3/4 cup olive oil
2 eggs
2 cups all-purpose flour
2 tsp. baking powder
1 tsp. baking soda
2 tsp. cinnamon
Preheat oven to 350.
Beat eggs until frothy. Add sugar and continue beating until pale and creamy. Beat in honey, olive oil, sweet potato, and oatmeal. Mix together dry ingredients. Add in thirds, beating until just incorporated after each addition.
Grease and flour two 9 x 5 loaf pans, or one loaf pan and six muffin cups, or 16 muffin cups. Divide the batter among the pans. Bake muffins for about 15 minutes and loaves for about 45-50 minutes, until toothpick inserted in center comes out clean. Cool for 10 minutes, then remove from pans. Cool completely before wrapping.
Sunday, January 28, 2007
Friday, January 26, 2007
Quick! Chili!
Scavenging and scrounging. That's what happens when there's nobody to cook for! Husband and kids are away, leaving me rattling around and eating leftovers.
Looking back, I did a couple of dinners this week that surprised me with their willingness to be eaten. One was turkey chili redux (cooked and frozen), turned into filling for burritos, served alongside Trader Joe's corn muffins (made from mix). As well as I can recall, the chili recipe appears below.
QUICK TURKEY CHILI
1 lb. lean ground turkey
1 medium onion
2 cans diced tomatoes in juice
3 tbsp. ketchup
1 cup frozen corn
1 can pinto or black beans
seasonings (chili powder, pepper)
Assorted other vegetables (diced green pepper, shredded carrots) - optional
Saute the onion in a little olive oil. Add other vegetables, if desired. Add turkey and cook over medium heat, stirring constantly, until cooked through, about 5-7 minutes. Drain excess liquid. Add remaining ingredients. Simmer for 1/2 hour. Serve inside tortillas or in bowls with grated cheese on top.
Looking back, I did a couple of dinners this week that surprised me with their willingness to be eaten. One was turkey chili redux (cooked and frozen), turned into filling for burritos, served alongside Trader Joe's corn muffins (made from mix). As well as I can recall, the chili recipe appears below.
QUICK TURKEY CHILI
1 lb. lean ground turkey
1 medium onion
2 cans diced tomatoes in juice
3 tbsp. ketchup
1 cup frozen corn
1 can pinto or black beans
seasonings (chili powder, pepper)
Assorted other vegetables (diced green pepper, shredded carrots) - optional
Saute the onion in a little olive oil. Add other vegetables, if desired. Add turkey and cook over medium heat, stirring constantly, until cooked through, about 5-7 minutes. Drain excess liquid. Add remaining ingredients. Simmer for 1/2 hour. Serve inside tortillas or in bowls with grated cheese on top.
Saturday, January 20, 2007
Twice Stuffed
There is simply no way around it. When I cook, I spend the hours between 5 p.m. and 7 p.m. in the kitchen. Between the preparation, the cooking, the eating, and the cleaning up, that's just how much time it takes. Do I mind? Mostly not. Sometimes grandly.
Well, I got off easy last night -- older son at a sleepover, husband off at karate, younger son wanting to go to his favorite Chinese restaurant for his favorite foods: chicken chow mein and sweet and sour pork. Luckily, both come as part of the Special Dinner (available for one, two, three, or four), including battered shrimp and pork fried rice for $5.25. A better deal is not to be had. For another $5.50, I got an order of Chinese greens and mushrooms, and we both were happy.
I have attemped chicken chow mein at home, but am told it is not as good as the stuff we get out. My husband assures me it's because I would never cook with as much oil or cornstarch, and he's probably right.
As if to assuage the sins of the children -- doughnuts for breakfast at the sleepover, buckets of popcorn at an afternoon movie (hearsay -- I wasn't there) -- or else to punish them, I decided to make twice-baked stuffed potatoes for dinner with the remaining four enormous Idaho baking potatoes from a 10 lb. bag. Older son refused completely, then stuck his fork in and made mush of it, and finally ate the crispy top and a few cucumber slices. Younger son asked for the crispy tops right away and ate one with lots of ketchup. Husband and I happily consumed one large potato each, and felt twice baked and stuffed ourselves.
Oh, and thinking ahead, I began marinating some boneless loin pork chops in marinade left from the skirt steak of a few weeks ago.
TWICE-BAKED STUFFED POTATOES
4 large baking potatoes (such as Russet or Idaho)
1/2 cup sharp grated cheese (such as cheddar or parmesan)
1 cup cooked broccoli florets
1 large red bell pepper
1/2 cup chopped ham (optional)
milk
additional cheese to sprinkle on top
Bake potatoes at 350 until about 7/8 done (they should be still firm, but mashable). Remove from oven and slice tops off. Scoop insides into mixing bowl. If still too firm, microwave until soft. Add milk and mash until smooth. Stir in grated cheese, broccoli, pepper, ham, and season with salt and pepper if desired. Spoon mashed mixture into potato shells. Sprinkle additional cheese on top. Brush cut off tops with olive oil. Place potatoes and tops on baking sheet and return to oven until heated through, about 20 minutes. Broil for 2-3 minutes to brown at the end.
Well, I got off easy last night -- older son at a sleepover, husband off at karate, younger son wanting to go to his favorite Chinese restaurant for his favorite foods: chicken chow mein and sweet and sour pork. Luckily, both come as part of the Special Dinner (available for one, two, three, or four), including battered shrimp and pork fried rice for $5.25. A better deal is not to be had. For another $5.50, I got an order of Chinese greens and mushrooms, and we both were happy.
I have attemped chicken chow mein at home, but am told it is not as good as the stuff we get out. My husband assures me it's because I would never cook with as much oil or cornstarch, and he's probably right.
As if to assuage the sins of the children -- doughnuts for breakfast at the sleepover, buckets of popcorn at an afternoon movie (hearsay -- I wasn't there) -- or else to punish them, I decided to make twice-baked stuffed potatoes for dinner with the remaining four enormous Idaho baking potatoes from a 10 lb. bag. Older son refused completely, then stuck his fork in and made mush of it, and finally ate the crispy top and a few cucumber slices. Younger son asked for the crispy tops right away and ate one with lots of ketchup. Husband and I happily consumed one large potato each, and felt twice baked and stuffed ourselves.
Oh, and thinking ahead, I began marinating some boneless loin pork chops in marinade left from the skirt steak of a few weeks ago.
TWICE-BAKED STUFFED POTATOES
4 large baking potatoes (such as Russet or Idaho)
1/2 cup sharp grated cheese (such as cheddar or parmesan)
1 cup cooked broccoli florets
1 large red bell pepper
1/2 cup chopped ham (optional)
milk
additional cheese to sprinkle on top
Bake potatoes at 350 until about 7/8 done (they should be still firm, but mashable). Remove from oven and slice tops off. Scoop insides into mixing bowl. If still too firm, microwave until soft. Add milk and mash until smooth. Stir in grated cheese, broccoli, pepper, ham, and season with salt and pepper if desired. Spoon mashed mixture into potato shells. Sprinkle additional cheese on top. Brush cut off tops with olive oil. Place potatoes and tops on baking sheet and return to oven until heated through, about 20 minutes. Broil for 2-3 minutes to brown at the end.
Wednesday, January 17, 2007
Morningstar Mash-Up
I never tried Morningstar Farms burgers before but they caught my eye today at -- where else? -- Trader Joe's. I thought the kids would dig the Tomato & Basil Pizza Burgers -- and I was right, sort of. Sort of because before dinner each had consumed a large quantity of honey wheat pretzels, a tangerine, and a blueberry pancake, along with (for my older child) almost an entire can of baby corn. So they weren't all that hungry by the time dinner rolled around.
As an accompaniment, the Condiment Queen found a use for leftover mashed potatoes other than caulking the tub.
POTATO PARMESAN PATTIES
1 cup leftover mashed potatoes
2 hard-boiled eggs
2 tbsp. whole wheat flour, plus more for dusting
2 tbsp. grated parmesan (fresh or in the can)
salt & pepper to taste
Mash eggs into a paste. Mix well with remaining ingredients. Depending on how "loose" your potatoes were, the mixture may be loose. Add flour until it's firm enough to form into six small, fat patties. Dip the patties in flour to coat.
Heat 1 tbsp. olive oil over medium heat in a skillet. Fry patties about 5-7 minutes on each side until heated through and nicely browned. Serve with your choice of condiments.
As an accompaniment, the Condiment Queen found a use for leftover mashed potatoes other than caulking the tub.
POTATO PARMESAN PATTIES
1 cup leftover mashed potatoes
2 hard-boiled eggs
2 tbsp. whole wheat flour, plus more for dusting
2 tbsp. grated parmesan (fresh or in the can)
salt & pepper to taste
Mash eggs into a paste. Mix well with remaining ingredients. Depending on how "loose" your potatoes were, the mixture may be loose. Add flour until it's firm enough to form into six small, fat patties. Dip the patties in flour to coat.
Heat 1 tbsp. olive oil over medium heat in a skillet. Fry patties about 5-7 minutes on each side until heated through and nicely browned. Serve with your choice of condiments.
Tuesday, January 16, 2007
Back to the Grind
Ah, back to reality: rising at 6:20, showering, trying to figure out what to put in the kids' lunches while listening to NPR, drinking tea, and watching the sunrise redden the eastern sky. It wouldn't be so bad if it weren't so damn relentless.
I didn't go to the grocery store full-on. Had 15 minutes between picking the kids up so I stopped at a Brazilian/international food market that used to be a Japanese supermarket. It seems to be true that small markets sometimes have better and cheaper produce than supermarkets. I got two really nice looking white onions, two avocadoes, a head (is that what it's called?) of broccoli, a can of baby corn, and a small package of tapioca flour (not sure why) for $6.75.
I didn't use any of it tonight, though. I was already cooking while out, in the slow cooker! A great invention. Before I left to bring (loudly protesting) older son to his piano lesson, I made some General Tsao's Drumsticks, to be served with rice and frozen green beans (again!).
By the way, for all you convenience food freaks out there, did you know you can freeze cooked rice? Well, you can. I thought you might be able to do it after trying those frozen rice-and-whatever dinners, and I was right. I also trick my family into eating brown rice by mixing it half and half with white. See the magic behind the mystery below.
GENERAL TSAO'S CROCKPOT DRUMSTICKS
8 chicken drumsticks
2 large carrots, sliced
2 scallions, sliced
1/4 cup of orange juice
1/2 cup of General Tsao's stir-fry sauce (available at Trader Joe's) or other marinade-y type sauce
Place carrots, scallions, orange juice, and 1/4 cup of stir-fry sauce in slow-cooker pot. Turn on to high. If feeling ambitious, brown drumsticks in a little olive oil. Arrange on top of carrots and cover with remaining stir-fry sauce. Cook on high for about 2 hours or low for 3 hours. Right before serving, remove drumsticks and vegetables to warm plate and thicken sauce with 2 teaspoons of cornstarch.
MIXED RICE TO EAT NOW OR FREEZE FOR LATER
1-1/2 cups of jasmine rice
1-1/2 cups of short-grain brown rice
4 cups of water
salt to taste
Rinse brown rice in cold water and drain well. Bring 3 cups of water to a boil. Add brown rice, turn heat to low, and cook, covered, for 30 - 35 minutes. While brown rice is cooking, rinse jasmine rice in cold water 4-5 times. Drain well. Remove cover and test brown rice; it should be still a bit firm, and there should be a little water still unabsorbed.
Add remaining cup of water and jasmine rice. Return to boil, cover, then lower heat and cook for 10-12 minutes more. Turn off heat and let sit for 3-5 minutes. Fluff with a fork.
TIPS: To prevent rice from getting soggy but to keep warm if you're not serving immediately, cover the pot with a clean, dry dish towel and then put the lid back. The towel will absorb the steam instead of having it condense back down into the pot.
To prepare the rice to freeze, cool completely (uncovered) then put into portion-sized containers. Reheat in microwave for a few minutes from frozen.
I didn't go to the grocery store full-on. Had 15 minutes between picking the kids up so I stopped at a Brazilian/international food market that used to be a Japanese supermarket. It seems to be true that small markets sometimes have better and cheaper produce than supermarkets. I got two really nice looking white onions, two avocadoes, a head (is that what it's called?) of broccoli, a can of baby corn, and a small package of tapioca flour (not sure why) for $6.75.
I didn't use any of it tonight, though. I was already cooking while out, in the slow cooker! A great invention. Before I left to bring (loudly protesting) older son to his piano lesson, I made some General Tsao's Drumsticks, to be served with rice and frozen green beans (again!).
By the way, for all you convenience food freaks out there, did you know you can freeze cooked rice? Well, you can. I thought you might be able to do it after trying those frozen rice-and-whatever dinners, and I was right. I also trick my family into eating brown rice by mixing it half and half with white. See the magic behind the mystery below.
GENERAL TSAO'S CROCKPOT DRUMSTICKS
8 chicken drumsticks
2 large carrots, sliced
2 scallions, sliced
1/4 cup of orange juice
1/2 cup of General Tsao's stir-fry sauce (available at Trader Joe's) or other marinade-y type sauce
Place carrots, scallions, orange juice, and 1/4 cup of stir-fry sauce in slow-cooker pot. Turn on to high. If feeling ambitious, brown drumsticks in a little olive oil. Arrange on top of carrots and cover with remaining stir-fry sauce. Cook on high for about 2 hours or low for 3 hours. Right before serving, remove drumsticks and vegetables to warm plate and thicken sauce with 2 teaspoons of cornstarch.
MIXED RICE TO EAT NOW OR FREEZE FOR LATER
1-1/2 cups of jasmine rice
1-1/2 cups of short-grain brown rice
4 cups of water
salt to taste
Rinse brown rice in cold water and drain well. Bring 3 cups of water to a boil. Add brown rice, turn heat to low, and cook, covered, for 30 - 35 minutes. While brown rice is cooking, rinse jasmine rice in cold water 4-5 times. Drain well. Remove cover and test brown rice; it should be still a bit firm, and there should be a little water still unabsorbed.
Add remaining cup of water and jasmine rice. Return to boil, cover, then lower heat and cook for 10-12 minutes more. Turn off heat and let sit for 3-5 minutes. Fluff with a fork.
TIPS: To prevent rice from getting soggy but to keep warm if you're not serving immediately, cover the pot with a clean, dry dish towel and then put the lid back. The towel will absorb the steam instead of having it condense back down into the pot.
To prepare the rice to freeze, cool completely (uncovered) then put into portion-sized containers. Reheat in microwave for a few minutes from frozen.
Monday, January 15, 2007
Cabin Fever
Just returned from 3 days at a "cabin" near Lake Tahoe. Well, they call it a cabin, but it has central heating, wireless Internet, full kitchen, 4 bedrooms, and TV with cable.
I skiied for the first time in 20 years. My kids skiied for the first time ever. It all came back to me, and my older son liked it a lot. Now I will have to get a third career to pay for skiing.
The nicest part was sharing the cabin with our good friends of many years. Sharing meant that the mom and I shared cooking responsibilities. (What is wrong with this picture? Can nobody else cook? Well, my husband has long since been elbowed out of the kitchen by my overcontrolling nature and hers, who does cook, actually skis, while she does not, so cooking fell to the females.) We planned ahead so we didn't have to make too many trips to the grocery store. Night one was very simple. Put the spaghetti in the water. Dump two jars of sauce into a pan. Add chicken apple sausage. Steam broccoli. Voila -- dinner is served. And a good thing, too. After a five hour drive, we were all ready to eat.
Apres ski, the next day, we were treated to my friend's delicious spinach lasagna. Sorry I don't have the recipe, but maybe she'll post.
The final night we wanted Chinese takeout but the nearest restaurant was 14 miles away, so we opted to cook in again -- burritos. Again, no recipe required.
I did make scones from a fairly decent mix received by my husband as a holiday gift. It was for cranberryorange scones from Cook-in-the-Kitchen. The amazing thing was: just add water!
Tomorrow, a decision: take time away from work/kids to visit the grocery store, or raid the freezer and fridge for a true Condiment Queen meal? Probably the latter...
I skiied for the first time in 20 years. My kids skiied for the first time ever. It all came back to me, and my older son liked it a lot. Now I will have to get a third career to pay for skiing.
The nicest part was sharing the cabin with our good friends of many years. Sharing meant that the mom and I shared cooking responsibilities. (What is wrong with this picture? Can nobody else cook? Well, my husband has long since been elbowed out of the kitchen by my overcontrolling nature and hers, who does cook, actually skis, while she does not, so cooking fell to the females.) We planned ahead so we didn't have to make too many trips to the grocery store. Night one was very simple. Put the spaghetti in the water. Dump two jars of sauce into a pan. Add chicken apple sausage. Steam broccoli. Voila -- dinner is served. And a good thing, too. After a five hour drive, we were all ready to eat.
Apres ski, the next day, we were treated to my friend's delicious spinach lasagna. Sorry I don't have the recipe, but maybe she'll post.
The final night we wanted Chinese takeout but the nearest restaurant was 14 miles away, so we opted to cook in again -- burritos. Again, no recipe required.
I did make scones from a fairly decent mix received by my husband as a holiday gift. It was for cranberryorange scones from Cook-in-the-Kitchen. The amazing thing was: just add water!
Tomorrow, a decision: take time away from work/kids to visit the grocery store, or raid the freezer and fridge for a true Condiment Queen meal? Probably the latter...
Thursday, January 11, 2007
Tired gourmet
Maybe I should just drop this whole cooking thing. See, I learned to cook as a kid not from my parents but in opposition to them, in rebellion against meat and potatoes. At my best friend's house were copies of Gourmet magazine, with photographs of tantalizingly exotic dishes accompanying the instructions for how to become that kind of person (the kind of person who would read Gourmet). My best friend's mother had a wok; we had a microwave and a Corning cooktop. What am I setting the kids up for?
Tonight, dinner alone with the kids again. Husband at peace rally. Wish I could have gone, taken the kids, but obligations interfered. Dinner needed to be served. It has been beastly cold here (well, cold for Northern California) and I was in the mood for soup. Earlier in the day I threw together a quick split pea and ham soup.
Kids got homemade chicken tenders (made some months ago and frozen), and the ubiquitous Caesar salad, with homemade dressing (not as popular as the lowfat bottled Italian). And some chips and guacamole, using up a tired avocado.
Tired. That's what I am. And on the cusp of a ski trip -- first ever for the kids, and I haven't been on skis in 20 years.
QUICK SPLIT PEA AND HAM SOUP
4 cups cold water
1 cup dried split peas
1 large carrot, chopped
1 celery stalk, chopped
1 large clove of garlic
1/2 cup cubed ham
Put everything in a pot, bring to a simmer for 2 hours, then remove ham and puree the rest. Return ham to the soup and heat through.
Tonight, dinner alone with the kids again. Husband at peace rally. Wish I could have gone, taken the kids, but obligations interfered. Dinner needed to be served. It has been beastly cold here (well, cold for Northern California) and I was in the mood for soup. Earlier in the day I threw together a quick split pea and ham soup.
Kids got homemade chicken tenders (made some months ago and frozen), and the ubiquitous Caesar salad, with homemade dressing (not as popular as the lowfat bottled Italian). And some chips and guacamole, using up a tired avocado.
Tired. That's what I am. And on the cusp of a ski trip -- first ever for the kids, and I haven't been on skis in 20 years.
QUICK SPLIT PEA AND HAM SOUP
4 cups cold water
1 cup dried split peas
1 large carrot, chopped
1 celery stalk, chopped
1 large clove of garlic
1/2 cup cubed ham
Put everything in a pot, bring to a simmer for 2 hours, then remove ham and puree the rest. Return ham to the soup and heat through.
Subscribe to:
Posts (Atom)
