Saturday, February 6, 2016

2 I've Been Meaning To Get Down

Hey All,

Does your kitchen and shopping binder look like it might explode? I'm continuing to work towards a better all organized electronic system.  These two recipes need to be written down:

Pumpkin Curry Soup
2 T Red Curry Paste
4 Cups Broth
2 15oz. Cans Pumpking
1 3/4 Cup Coconut Milk
1 Large chili - sliced
Cilantro Garnish

1 Cup mashed potato
2 cups flour
1 egg


Wednesday, February 3, 2016

Spys everywhere.....

Hey All,

So an interesting note about today... When I logged in to update the sales and menu plan here, there were 4 people viewing the page.  I hope it is of use...

Much Love,


Sunday, January 31, 2016

23F and Chicken Spinach and Mushrooms

Hey All,

So the Chicken Spinach and Mushrooms recipe doesn't have a nice published website.  It came to me as a recipe on Facebook, so here goes a boil down:

6 thinly sliced chicken breasts
1 container chive n onion cream cheese
1 large container fresh mushrooms sliced
1 small bag (or bunch) spinach
1/4 cup olive oil
1/2 cup chicken broth
garlic seasoning and pepper
8 oz mozzarella

In 9x13 pan line chicken in single layer.  Top with spinach then mushrooms.

Sprinkle with seasonings.

Soften cream cheese and whish with oil and broth.  Pour over mixture in pan.

Cover lightly with foil.  Bake at 375F for 20 min.  Remove foil and cook uncovered another 25 min.  Add mozzarella and cook another 10 min uncovered.

Let set 10 min before enjoying.

Saturday, January 30, 2016

Technology Day 2 and Thick Heavy Snow

Hey All,

Its a beautiful snowy Saturday here in the city of Salt.  These snow storms have been especially epic, dropping nearly a foot of thick heavy northern Utah snow each time.  Its beautiful, but the clean up this evening is going to be a pain in the ass.

Yesterday I wrote about embracing technology, in the form of a cloud based spreadsheet.  Today I put it to use with an interesting result.  I slowed the fuck down in the supermarket and took an extra minute to double check prices, saving myself an extra few time those few extra cents will be tens of dollars, on which to retire.

I still need to hit Sprouts and Global, but otherwise I've got me one heck of a week ahead.


Friday, January 29, 2016

Making Technology Work

Hey All,

So its been a while since I've written.  I've decided to make technology work for me.  Instead of packing around a shopping/sale list, I've made technology work for me.

My Menu Planner

I've decided to make this public for viewing.  Its an active document, so for recipes, etc, you'll want to make sure and bookmark them.


Saturday, January 9, 2016

Getting back to my roots...more hippie, less business

Hey All,

So I didn't write much in 2015.  Its a shame, as we ate very well.  2016 is off to a bizarre start, but I'm feeling good about the year ahead.  I also had some leftovers from holiday cooking that got turned into granola.  Granola is one of those things that sounds like a giant pain the ass, when in reality its not that hard.  Also, I have leftover baking stuff, so why not...  This is an adaptation of "Granola in a Mug".  Yes, google that, people actually make granola a mug at a time...

Here's what I did with leftover cherry flavored dried cranberries (a leftover treat from Halloween that Hozilla and her minions have failed to touch), cherry simple syrup (1 cup sugar, 1/2 cup water, 1/4 tsp cherry flavor), and sliced almonds:

Preheat oven to 300°F.

In a large bowl combine:
6 Tblsp syrup
3/4 cup water
3/4 cup oil
3/4 tsp salt

2 cups oats
6 Tblsp nuts or seeds

Mix together until no liquid remains, but don't overmix or it'll turn to crud.  Spread on baking sheet or in shallow baking dish.  Bake for 10 minutes. Fluff, repeat until toasty, about 30-40 minutes.  My batch took 35 minutes.

Stir in:
6 Tblsp dried fruit

Granola will become crunchier as it cools.

This year I'm in the mood for much lighter fare.  In the week ahead I'm already eyeing black bean burgers, falafel with tatzeke, and beet and goat cheese salad with creamed balsamic dressing.  Leftover from the new year:  macaroni and cheese.  Also, sirloin and london broil and are sale this week so there will be a meal of that.  I'm especially eyeing this recipe.

I hope 2016 treats you well.  You know where I'll be found....


Sunday, October 11, 2015

Grape Sauce

Hey All,

Can you believe its been since May that I wrote?  My love affair with food has been ongoing, as has my love affair with canning and preserving all the wonders that our little parcel of land produces.  You all may remember the carbor.  A couple of the grape vines have started producing.  Unfortunately they aren't table worthy grapes....they are small and riddled with seeds.  Both the black and white varieties were tasty, but full of seeds.  Before anyone gets up in arms, one of the best grapes I ever had was a young catawba brought to me by a friend, the bunches were heavy with small berries, while full of seeds, they were delicious!  My grape were similar.....although I don't know if I'll find a grape that quite captures that grape jelly flavor like her's did.

I'm flush with jam for the winter months, so I need to get creative with my fruit.  Plum sauce is a personal favorite, but grape just doesn't seem like the proper fruit for that.  A quick search of the almighty google and I found a recipe for Grape Sauce.  In my mind, this should be sweet, fruity, and mildly creamy, with a hint of wood.  So off to the internet to find biryani masala recipes....  I came across this recipe, which sounded right for a masala since it contained everything but the kitchen sink.  I broke a lot of it down into useable portions and also used what I had... 

3/4 bay leaf
3/4 tsp fennel seed
1/4 tsp anise seed
1/2 tsp ground cardamom
1/2 tsp peppercorns
1 tsp ground cinnamon
1 tsp whole cloves
1 tsp coriander seed
1/2 tsp caraway seed
1/4 tsp nutmeg
1/4 tsp pandan extract
muddle that all together in mortar and don't have to grind.

I substituted 1/4 tsp pandan extract for the stone added a lovely creamy flavor that was out of this world. Hint:  Pandan is what gives jasmine and basmati rice its unique flavor.

To make the sauce:

1/2 lb grapes
1/2 cup water
1/2 tsp biryani masala
Juice of 1/2 lemon
 boil for 10 min.
Slurry through fine wire strainer.
To the juice, add slurry of 1tsp cornstarch, return to boil and can.

When all was said and done, 6 jars:  4 for my pantry, 1 without a sealable lid in the fridge, and 1 to go to a friend in Seattle, the leftovers went to the recipe below.

I roasted some chicken breasts with a quarter cup of the sauce, pulled it out ten minutes before finish and sliced it, poured remaining sauce over, sprinkled with blue cheese and put under a low broiler for 10 more minutes....served with rice and green was pretty fabu!

I'm ashamed to admit I don't know what a muscadine tastes like (I've smelled it, but only tasted the wine), but in my mind this captures it, a sweet, woody, slightly spicy flavor, with a hint of cinnamon....