Archive for October, 2008|Monthly archive page

MUSHROOM ATTACK!!!


I love mushrooms!!! The other night when I had mi familia y mis amigos over for dinner I used my favorite simple mushroom recipe found on PW’s site by Pastor Ryan to make as a side for manicotti.

I love shallots and I love mushrooms and this recipe is UH-MAZING! See the above link for pictures and original recipe. I make a few small changes and voila! I make this mix about once a week. It’s inexpensive and versatile – I eat it plain, mix with green beans, or scramble with my eggs, etc.

I don’t go by “poundage” on my mushrooms, just buy whatever, and then use 4-5 shallots because I love them so much.

Cremini mushrooms
shallots to taste
shot of EVOO
1.5 t of butter
SALT to taste

Dash your warm pan with EVOO, add mushrooms, then SALT (ok so Pastor Ryan was NOT kidding, one time I forgot to add salt, and everything looked different and tasted not as delectable), stir until mushrooms are reduced and looking mighty fine, taste to see if ‘shrooms are salty enough for you. If not, you know what to do.
Add butter and onions and stir constantly until onions are tender.

Enjoy!!

My “Go-To” Soup – Asparagus…

Ok so this may sound/look very unappealing to some of you. But holy goodness it is yum.

As a child I thought me mum was deliriously disgusting to eat this… but as I have grown to love asparagus and it’s natural breaking point (which I find very human-esque) it’s my favorite:)

One can of Campbell’s Cream of Asparagus Soup
One can filled with milk (as directions… direct)
One can of asparagus pieces [or approximately 1.5 cups of chopped steamed asp. (The more the better)]
Salt and Pepper

Warm in a soup pan to your liking. Add S&P to taste

One of the many reasons I love my job:
The other night I took this soup to babysit two crazy gals and the 4 year old was all, “EEEWWW STINKY! GROSS! BLAH!” Which naturally made the 2 yr old want to try it SO BAD. I put a bit on her dinner plate.. AND AND AND she chose the soup over her favorite pizza.. Which, also rather naturally, compelled her sister to try it… and she too LOVED IT. But she did admit she wouldn’t like her mom to cook it as a meal, she would only like to have it when I came over:)

My Favorite By-product of Halloween!

Roasted pumpkin seeds!!!!

PLEASE for the love of Zeus, don’t toss these delectable crunchies! I know so many people that just toss them right in the trash! What a monstrosity! Seriously, they are so easy and delicious and if you don’t like them, after you roast them… PLEASE call me. I will be over shortly to pick them up.

You should know how to do this already… but just incase you don’t (which you should) now you do!!!

After you carve your witty/spooky pumpkin.. or just puree the sucker up for your Fall baking needs…
Rinse the seeds WELL. It’s ok if there are a few straggling strands, they will be roasted off. Set your oven to 350 degrees.

Spread your seeds in a baking dish, and add ~1 T of olive oil and sprinkle generously with salt.

Bake until golden brown – or listen for the pops:)

LOVE IT! We should roast some seeds and watch Sweeney Todd… that is so what I’m in the mood for right now! I would REALLY love to see the Sweeney Todd production at the Paramount next weekend, but their tickets are going up, up, up in price :/

ENJOY THE CRUNCHIES!

Fighting Free Radicals One Smoothie at a Time

About a month ago on Pioneer Woman’s Blog I stumbled upon a post about all the ridiculously yummy things you can do with plain yogurt! I couldn’t believe I had been living in the dark for so long! ANYWAY… I found her recipe for smoothies, the color won me over and I HAD to try it…. So I have been addicted to them ever since….

Well, a few weeks ago, my BFF had a post on her smoothies. Exact same recipe but with juice!

Being the “follower” that I am, I had to add the orange juice… I did and never looked back…

So the recipe I follow is:

1 cup mixed frozen berries
1 cup plain fat free yogurt
honey (I just eye it)
Orange Juice (or whichever you like)
Add all to blender and commence blending!!!

I drink/slurp/knock back a smoothie everyday. It’s my responsibility to give my body the antioxidants it needs to keep those horrible free radicals at bay! (Don’t tell anyone it tastes so good).

Kristacular’s Scalloped Potatoes

I halfway created this recipe for Saucymama’s Fall recipe contest last week.

I searched the internet for a while and found a few recipes to mimic my grandmother’s recipe, as she is MIA on another senior cruise:):)

http://www.foodbuzz.com/recipes/502960-au-gratin-potatoes
http://www.foodnetwork.com/recipes/cooking-live/scalloped-potatoes-with-goat-cheese-and-herbes-de-provence-recipe/index.html
http://www.epicurious.com/recipes/food/views/Goat-Cheese-Scalloped-Potatoes-with-Chive-Blossoms-103329

I took a few ideas from each of them and came up with the following recipe!!!!! The spices rise up to the top of the mixture, and leaves the bottom creamy and the top crunchy with lots of flavor. I was pleased with myself:):)

3 lbs. Potatoes
4 Shallots
2 cloves of garlic, minced
4 T Butter
1 cp. Milk
1 cp. Cream ( I used half & half)
8 oz. Goat cheese
1 t Salt (or to taste)
1 t Pepper
1 T Herbs De Provence
1 T Flour

Topping:

1/2 cup bread crumbs
1/2 cup finely shredded parmesan ( you can have less if you so desire)

Preheat oven to 350 degrees

Skin the potatoes and slice them to about 1/8″ thick. And layer in a casserole dish.

Mix topping ingredients together

Melt butter in your dutch oven, and saute the onions until tender, add garlic once onions are tender.

Stir in flour, salt, pepper, and seasoning. Cook stirring constantly until bubbly and remove from heat.

Stir in milk and cream and cheese, heat until boiling stirring constantly until cheese is melted.

Pour mixture over potatoes and spread topping over. Bake for approximately 1 hour. (My stove is a bit weaker than yours is I’m sure) Until golden brown and crispy and potatoes are tender!

YUM!!!!