Friday, February 18, 2011

Some things should not be messed with/ lesson learned # 5018

For example, my Mom's Chicken Cacciatore recipe. Though I've never been given the specifics of this recipe, I envision just that, my Mom's Chicken Cacciatore. Pieces of bone-in chicken, simmered low and slow, in a tomato sauce with green peppers, onions....and sliced black olives. I remember this from yeeeaaarrrs ago. Recently, I saw a recipe for Chicken Cacciatore (on the Internet) that peaked my interest and brought back these wonderful memories of this dish my Mom made a long time ago when we were kids.
So now the hankering begins.
In my less than stellar mind, I devise a plan that I shall adapt the somewhat fru-fru recipe (from the Internet), make it with boneless, skinless chicken breasts to make it leaner and leaning towards healthy...and get this....I was completely disappointed.
This Internet recipe, in combination with a less than stellar mind driven recipe, was not even close to what I experienced, or shall I say, was blessed with experiencing, as a novice food loving child.
Not that Chicken Cacciatore is complicated, just once again learning through experience, that there are certain things, whether they be in the grand scheme of things, or in this minimal case, recipes, you should not mess with.
Cacciatore is a reference to cooking "hunter's style." Which I certainly can appreciate. Do I think the hunters of yester-year had red bell peppers, a 28 oz. can of chopped tomatoes(complete with juices), a dry red wine, or boneless, skinless chicken breasts handy?
I should have caught the signs right there, while reading the recipe, and the history of Cacciatore...
And now, the hankering continues.
I shall right my wrong doing of today, consult with my Mom, and get this recipe to the level which it deserves...
Uncomplicated, un- fru frued, and downright delicious. Just like I remember it to be.
Thank you Mom for always keeping it real.

Wednesday, February 9, 2011

Red Velvet Cupcakes with Cream Cheese Icing

Oh...smack! Just when I went off on my mini-tangent about eating healthier, I'm posting this recipe. It is for Valentine's Day....that's my excuse, and I'm sticking to it. I found this recipe for the cupcakes in my beloved Southern Living Cookbook. And in true Southern fashion, it contains shortening and lots of eggs. The recipe said it would yield 3 1/2 dozen cupcakes, but for me it yielded about 24. I like my cupcakes on the generous side, not wimpy.  The recipe for the velvety-licious cream cheese icing is slightly twisted with almond extract, instead of vanilla. Oddly enough, I never LOVED cake, but I LOVE cupcakes. Perhaps it's the miniature, individual serving I love, or the sheer "cuteness" of the cupcake itself. Who knows....I can't explain it.
Either way, take some time to do something special for your loved one(s) this Valentine's Day, or any other day, for that matter. this one's a 'keeper.'

The cupcakes:
1 c. vegetable shortening
1/2 c. butter (1 stick), softened
3 c. sugar
6 large eggs
2 t. vanilla extract
1 (1 ounce) bottle red food coloring (yes, the whole bottle)
3 c. all-purpose flour
2 T. unsweetened cocoa powder
1 t. salt
1 c. milk
Beat shortening, butter, and sugar with electric mixer until fluffy on medium speed. Add eggs, one at a time, beating just until yellow disappears. Add vanilla and food coloring until blended.
Combine flour, cocoa, and salt in separate bowl. Add to shortening/butter mixture, alternately with milk, in batches, beginning and ending with flour mixture. I did this in thirds. Spoon batter into muffin tins, lined with cupcake liners, filling two-thirds full.
Bake at 325 degrees for 30 minutes until toothpick inserted in center comes out clean. Remove from pans and cool completely on wire cooling racks.

Cream Cheese Icing:
2- 8 oz. cream cheese, softened
1/2 c. butter, softened
1 t. almond extract
2 c. powdered sugar, sifted
Combine in bowl with electric mixer the cream cheese and butter until creamy. Add almond extract and blend. Gradually add powdered sugar in batches, again...I did this in three batches, until completely blended. You can use a spatula to apply icing, or a large bore icing tip. Decorate any old way you like!


Tuesday, February 8, 2011

I'm hungry for Margherita pizza...

With a soft and yeasty crust. Complete with San Marzano tomatoes. I want the buffalo mozzarella, sliced into thin rounds to set atop the sweet and savory sauce, laced with a suggestion of garlic, and the undeniable flavor of pure oregano. And the piece de' resistance...fresh leaves of basil, uncut and randomly placed on top of, and hidden in, the melty joyous-ness of mozzarella. Drizzled with extra-virgin olive oil, and baked.
This is my goal for tomorrow.

Thursday, February 3, 2011

Confessions of a Foodie- Uncut

Please forgive me, for I have decided to announce, loud and proud....my sins, or admittances, for all to dissect, pull apart, and sneer at. For I am human, living and breathing on this beautiful earth, I too, stray from the "cardinal rules" of the gourmand. Some of my cheap, tawdry indulgences would include the following:

Beef ravioli, straight out of the can, whether it be minis or full sized.....love it.
Macaroni and cheese, straight out of the box. When the G-babies whine they don't like my homemade version made from "stringy cheese," I completely understand. Duh...
I still love maraschino cherries, especially in a can of fruit cocktail with EXTRA maraschino cherries.
Tonight I made a casserole from a well known canned soup provider with CANNED chicken, broccoli, cheese, and rice. It was yummy, and I made a dessert from pistachio pudding and Cool Whip, we were all very happy.
Put a bag of Cool Ranch Doritos in front of me, and it's gone.
Yesterday, at 4 pm, I was sick of cooking. Today, too. Tomorrow, I will be ready to cook again.
Still can't do the fast food, for the most part....though I do like Panera's 1/2 Turkey Sandwich with the 1/2 Caesar, even though the Caesar isn't a real Caesar.
Much to the dismay of my Hubbs, I can eat eat beans of any origin, straight from the can......no rinsing needed.
I love cream cheese. A.K.A......creme fresch. Still make blue cheese dressing from this beloved block of processed cheese.
Today I craved a chipped ham and bologna sandwich, complete with yellow mustard and american cheese.
I make many mistakes cooking and eating, on a daily basis, it's very humbling, very frustrating, and enjoyable.

Just keeping it real.

Tuesday, February 1, 2011

Greens and Beans on the Cheap and Skinny

Admittedly, this recipe derives from the Italian side of my heritage. In my never ending quest to shake things up a bit, instead of escarole, I used collard greens. Collard greens are under-rated and typically boiled to death with ham hocks, turkey tails (?), and/or fat back. Trying a new approach, I was quite smitten with the result. I like a bit of crunch with my veggies, it's a telling sign that says "Hello, I'm still in the form of a lush veggie, and all my nutrients are still intact!" There's a slight bitterness to collard greens, but the balsamic vinegar in this recipe was a weighty contender that sort of took away that bitterness.
Primary reason I went with collard greens: They were on sale for 50 cents a BUNCH....
Secondary reason: They looked delicious, blue-green in color.
So I go on to research the nutritional benefits of collard greens...Holler! Peak growth and nutritional value months are from October-April. Collard greens are loaded with phyto-nutrients, folates, Vitamin's C, A, K, b-complex. Also loaded with minerals, calcium, iron, zinc...to name a few. Related to the cabbage and broccoli family, this humble leafy green is a quiet powerhouse. And it's cheap!

Ingredients: (Serves 2-4)
2 bunches fresh collard greens
1 T. extra virgin olive oil
1 shallot minced
kosher salt (to taste)
fresh ground pepper (to taste)
2 T. balsamic vinegar
15 oz. can white beans-drained and rinsed (I used great northern)
Using a knife, remove stems from collard greens. Once stems removed, stack leaves and chop into large, bite-sized pieces. You will have to do this in batches. Now, you must wash the collard greens three times, since they are very sandy. Start by putting chopped collards in a large pot of water and get your hands in there, and mix and rotate leaves to loosen soil off. Lift collards out of water into a strainer, and rinse again with cold water, shaking off excess water. Do this again, while tossing leaves under water, and shake off excess water ( I did mine in a salad spinner).
Now, in a large skillet saute your shallots with the olive oil for about 2 minutes over med-high heat. Start adding the collard greens in batches. Add salt and pepper. Using tongs, keep turning the greens, until starting to wilt. Add balsamic vinegar, and continue to toss for about 2 minutes, until all leaves are slightly wilted. Add beans, toss, and cover with lid. Turn off heat and let sit (with lid on) for at least 10 minutes.

Where Have You Been All My Life Quinoa?

Even though it's been around 5000 years, I recently had the absolute pleasure of tasting this humble grain. Or is it a seed? Sort of resembles a mini barley grain, but has a slight nutty flavor, with a good chew to it. Quinoa (pronounced kee-nwa) is a species of Goosefoot that is specifically grown for it's seeds. Not only is it naturally high in protein (6 grams per dry 1/4 c.), it also contains essential amino acids which makes it a complete protein. Other major bonuses included in this gem, it's a good source of dietary fiber, phosphorus, high in magnesium, iron, and is gluten free.
Being a nurse, with a keen interest in nutrition, I feel a tiny bit obligated to offer a healthier approach to cooking and nourishing our bodies. My suggestions would start with simply reading labels, using what's in season, at it's peak for flavor and nutritional value, and sticking with food that is real, not processed, laden with trans fats and corn syrup, etc...
The occasional treat here and there is OK, we're only human. My downfalls would include Cool Ranch Doritos and EVERYTHING salty. Resolutions can be overwhelming, instead resolve to treat yourself and your body to a healthier approach to eating. Be grateful for everything that surrounds you, embrace living, and take hold of that steering wheel, you are, after all, driving your "ship."
Speaking of gratitude, I am surrounded by wonderful people in my life. Two of which, have shared their takes on Quinoa. The first is Marissa, my compadre at work, and Peanut....my kid. Two very different approaches at Quinoa, and one very happy Me! Thank you ladies for your contributions to this blog and my life.

Marissa's Curried Quinoa

1 1/2c. uncooked Quinoa
3 c. water
Cook according to package directions.Fluff with fork when done. Set aside.
1/4 c. plain yogurt (I used plain greek yogurt)
1/4 c. olive oil
1 t. white wine vinegar
1 t. curry powder
1/4 t. ground turmeric
1 1/2 t. kosher salt
1 t. ground black pepper
1/2 c. diced carrots
1/2 c. fresh minced cilantro
1/2 c. dried currants
1/2 c. golden raisins
1.2 c. dried cranberries
1/4 c. slivered almonds (I toasted mine)
2 scallions thinly sliced (white and green part)
Whisk together yogurt, olive oil, vinegar, curry, turmeric, salt and pepper. Pour over fluffed, cooked Quinoa and blend. Add carrots, cilantro, currants, raisins, cranberries, and almonds. Mix well. Serve warm, cold, or at room temperature. The longer this sits and flavors meld, the better it is.

Peanut's Version-Yummy Quinoa

2 c. chicken stock or vegetable stock
1 c. Quinoa
Cook according to package directions. Fluff with fork when done. Set aside.
grape tomatoes-quartered (you be the judge as to how much)
1 avocado peeled, pit removed, and cubed
red onion-small dice (you be the judge as to how much)
fresh dill chopped
Diced cucumber-seeded and small dice
splash of olive oil
splash of white balsamic vinegar
salt and pepper to taste
Add all ingredients to cooked Quinoa and mix well. Taste and adjust seasoning as needed.