Tuesday, August 31, 2010
Monday, August 30, 2010
Sunday, August 29, 2010
Sunday, August 22, 2010
Thursday, August 19, 2010
Bread and Butter Pickles
Modified from Better Homes and Gardens Cookbook
4 quarts of medium cucumbers, sliced
8 medium onions, sliced [they say white, I used yellow...I also didn't use quite this many]
1/3 cup pickling salt
3 cloves of garlic, halved
Ice [they said cracked, I use cubed from my freezer]
4 cups sugar
3 cups cider vinegar
2 tbsp mustard seed
1 1/2 tsp tumeric [I used ground, not sure if I was supposed to, but it worked]
1 1/2 tsp celery seed
Combine cucumbers, onions, pickling salt and garlic. Add 2 inches of ice. Refridgerate for 3 hours, drain well. Remove garlic.
In a large kettle, combine sugar, vinegar, mustard seed, tumeric, and celery seed. Heat to boiling. Add cucumber mixture. Return to boiling. Pack cucumber mixture and liquid into hot, sterlized, pint jars, leaving about 1/2 inch at the top. Wipe jar rims, adjust lids.
Process in a boiling water canner for 10 minutes (start timing when water boils).
Makes 7 pints.
Chicken Divan & Egg Noodle Casserole
Modified from Rachael Ray via For the Love of Food
For the cream sauce:
1 tbsp vegetable oil [they used olive oil (EVOO)]
4 tbsp butter [they also used to coat the pan, I just used Pam on the pan]
1 small onion, diced [they used shallots]
4 tbsp flour
2 cups chicken stock [I used bouillion cubes]
2 cups heavy cream
1/4 teaspoon nutmeg, ground
Salt and pepper (to taste)
1 (15oz can) cream of mushroom soup [okay, so I'm used to condensed, so bought it without thinking about it, so I mixed in the water and then measured]
1/2 cup dry white wine [I used extra chicken broth]
1 pound broccoli florets
1 pound extra wide egg noodles
3 chicken breasts, cooked & diced
2 1/4 cups Mozzarella cheese, shredded
1 1/4 cups fresh Parmesan cheese, grated [I just bought the bagged shredded stuff my store sells]
Bring a large pot of water (or two) to a boil for the broccoli and egg noodles. Preheat oven to 375 degrees.
Meanwhile, cook the egg noodles and broccoli. They cooked them together in the same pot, just starting the egg noodles first and then adding broccoli with 5 minutes left. I cooked them separately as I like my broccoli actually cooked - I'm not a fan of this "barely" cooking trend. I actually steamed the broccoli while I boiled the noodles. In any case, just get them cooked.
Add the creamy mushroom sauce, 2 cups of the mozzarella, 1 cup of the Parmesan, and the chicken to the pot and toss the noodles & broccoli to coat in the sauce mixing well. To prepare the casserole, lightly coat a 9x13 casserole dish with Pam (or butter) then transfer the cream-of-mushroom noodles to the dish and top with the reserved shredded cheeses. Bake for about 15 minute or until bubbly. They broiled it at the end, but honestly it was browned enough for me without that.
Wednesday, August 18, 2010
I also think its kind of strange that there now is a shot for chicken pox. For me, chicken pox is just part of childhood...but no longer, I guess! The doctors were all a bit confused - they hardly see chicken pox anymore and the doctor actually called in a second opinion! It just seems strange to me.....
Thursday, August 12, 2010
We think Andrew got this at story hour - that's really the only place where he's around a lot of unknown kids. So he's "quaranteed" for now. Hopefully he'll heal in 2, versus 3, weeks!
Oh, we'll know for sure at a year if he really has the chicken pox (of course, if anything changes now to the worse, we'll go back to the doctor's) - they do a routine blood draw then and can check to see if he has the immunity so they know whether to give him the vaccine or not!
Monday, August 09, 2010
Taco Pasta Toss
Modified from Rachael Ray
Salt and pepper
1 pound penne rigate or whole grain penne rigate pasta [I used rigatoni which I had in the cupboard and about 1/2 lb because Adam just eats the meat.]
1 pound hamburger [they used ground sirloin and added some olive oil - I just used regular hamburger and so had enough fat, I even drained some]
1 large onion, chopped
1 large jalapeño chile, seeded and minced
4 cloves garlic, finely chopped
2 tablespoons chili powder [I used ancho chili powder, the stuff from the mole chili that I really liked]
1 1/2 teaspoons ground cumin
1 tablespoon ground coriander
1/4 cup tomato paste [my frozen stuff frome earlier!]
One 12-ounce bottle beer or 1 1/2 cups chicken stock [I actually used vegetable broth here]
2 cups shredded cheddar, monterey jack or any Mexican semisoft cheese [I used the shredded Mexican store blend]
Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain and return to the pot.
While the pasta is working, in a large skillet, brown the beef, about 5 minutes. Add the onion, the jalapeño, garlic, chili powder, coriander and cumin; season with salt and pepper. Cook until the onion is softened, 6 to 7 minutes. Stir in the tomato paste for 1 minute, then stir in the broth.
Add the sauce to the pasta and toss. Spoon into a serving dish, top with the cheese and tent with foil to melt the cheese, about 1 minute. You can top this with extra onion, tomatoes and lettuce like tacos if you like - we didn't.
Serves 4 [as usually with RR more than that]
2 cups rolled oats
3/4 cup flour
1/2 cup Light brown sugar
1/4 tsp baking powder
1/4 tsp salt
2/3 cup butter, melted
14 oz. bittersweet chocolate [I used a bag of bittersweet chips plus enough shares to finish it out - I think I needed 2 more oz - chips mean no cutting, which I like and they were cheaper]
2 oz. unsweetened chocolate [this seems like a lot of types, but that adds to the taste and honestly I had it all but bittersweet]
4 oz. semi-sweet chocolate
1 cup butter
1/4 cup cocoa powder
1 cup sugar
4 eggs [they specified large, but I always use extra large when baking so I just used that]
1 tbsp vanilla
1 cup flour
1/4 tsp salt
Preheat oven to 350 degrees. Butter a 9 by 13 baking dish. In a large bowl, mix oats, flour, brown sugar, baking powder & salt. Add butter and stir until thoroughly combined. Press mixture evenly into bottom of dish. Bake 12 minutes & cool.
Sunday, August 08, 2010
Thursday, August 05, 2010
Work has also been keeping Ray busy as the grants and proposals he's been working on get near their due date. So really that's it for us!