Caffeine and Sugar

I'm not the huge coffee drinker I once was. Before the cause of my chronic fatigue was finally diagnosed, it was no unusual feat for me to consume well over a pot of strong, straight, black coffee every day. Yep, no sugar, no cream, no flavor, just brew and serve. I was so sick, so far gone, that I could barely stay awake for more than a few hours at a time without mass quantities of caffeine.

Anyhow, these days I'm medicated; the fatigue is about as under control as it can be; and I only drink coffee when I honestly want a cup, not need one. While I still generally take my coffee black, no sugar, I'll pretty much drink it any way you hand it to me. Every so often, I get a yen for a gigantic iced coffee from Dunkin' Donuts. That's when I hit the drive thru and order an extra large, extra, extra. (For those of you not in the know, that's extra cream, extra sugar.) Unfortunately, OKC only has 3 Dunks, and none of them is convenient to my home. To put it in perspective, there were at least six Dunkin' Donuts within walking distance to where I last lived in the Greater Boston area.

I decided to share this recipe with you today because I've received so much positive feedback regarding the chai latte recipe on my main page. It brings a smile to my face every time one of my readers mentions it here or elsewhere on social media. The surprise is that it happens more often than I ever expected it would.

Today, I offer you the coffee concoction I'm most likely to make when I'm in the mood for something more adventurous than black, no sugar. So fire up the coffee maker and follow me . . .

French Vanilla Iced Latte

the cheap and easy way

1 12-cup pot of freshly brewed coffee (about 1 quart)

1 quart unsweetened vanilla almond milk (or milk of your choice)

2 T vanilla extract (not that artificial junk)

1/2 c light agave nectar (or 1 c sugar or measures-like-sugar substitute)

Brew coffee just a bit stronger than you normally would

Add sweetener and stir to dissolve completely

Add milk and vanilla extract, stir to combine

Refrigerate until icy cold

Serve over ice or well chilled

Here's a tip:

Keep an ice cube tray in the freezer filled with coffee. By using coffee ice cubes, you won't dilute your drink.

Happy Caffeinating!

I Keep Promising This One, So Here it Is!

Since I moved to Oklahoma City, almost three years ago, I've lived with so many roommates I can't even remember them all. Anyhow, once or twice, I've been lucky enough to encounter one who can teach me something new in the kitchen. John was one such person. He'd worked in kitchens, as had his wife, Tascha, and they made a hamburger mix to die for.

You see, before I met this duo, I never really put any thought into experimenting with ground beef patties. My burgers were plain, just meat with maybe a sprinkle of salt and pepper during cooking. I dare say, I have become much more adventurous. Unfortunately, the mix of seasonings John used in his burgers was identical to the one he used for chicken and pork. Eventually, the whole house became very tired of his cooking. No matter how good it tasted, we'd gotten to the point that we preferred a plain bologna sandwich over John's everything-tastes-identical cooking.

The recipe I'm sharing with you today came to be out of necessity. My current roommate and I were both craving John's jalapeno burgers, or a reasonable facsimile thereof. (I don't think we'll ever crave that particular blend again.) So I hit the freezer. All we had was one pound of 90/10 ground beef, not enough for leftovers, and far too dry for decent burgers. My solution? Raid the freezer again and punt.

We both enjoyed our dinner so much that I immediately wrote down the recipe so I wouldn't forget it. But then, isn't that the way many of our favorite recipes come to be?

Robin's Jalapeno Burgers

1 lb. extra-lean ground beef

1 lb. pork and bacon breakfast sausage (the kind that comes in a roll, not in links)

1 1/2 med jalapenos, chopped (or substitute about 2t of sriracha)

1/2 med yellow onion, chopped

1 T granulated garlic

salt and pepper to taste

In a large bowl, combine all ingredients (do not overmix or your burgers will fall apart during cooking)

Form into 8 balls* about 1/4 lb. each, and let rest in refrigerator for about 30 minutes

Place in very hot pan

After about 1 to 1 1/2 minutes, flatten into patties* and continue to cook until they've reached desired doneness

Dress as desired

*If you're grilling, form them into patties, not balls and do not flatten during cooking

Happy Cooking!

Pinterest Has Me Cooking Again!

Okay, truth be told, I never stopped. I just didn't have the time for posting about it. Some months, it's difficult enough for me to maintain my weekly schedule, let alone trying to post semi-weekly. Anyhow, I chose to take over Sunday's post for Pinterest recipes this week because the two I made this week were yummilicious and I had to share.

I'm going to begin with dessert since I make this one first, and well, dessert . . .

1-2-3 Apple Crisp

I really hope the blogger doesn't mind me borrowing her picture because this one didn't last long enough to take one. (I think that's a theme around here.) It was outstanding, and my roommates absolutely loved it. I, however, think it needed more oats, so I'll probably double the oats the next time I make it. Still, simple, delish, and by putting it together before dinner, I could throw it into the oven to bake while we ate. Perfect timing never tasted so good.

Crockpot Chicken and Dumplings

This is another with no picture. Sorry gang, but yesterday morning, when I made it for dinner, I couldn't predict I'd be out of the house when the hordes descended upon the slow cooker.

I have to admit, I took a few liberties with this one. First, it desperately needed pepper, so I added some at the end. Cooking pepper makes the flavor expand and you run the risk of making a dish too spicy, especially in the crock pot. Second, I used homemade chicken stock that I had in the freezer. It was left over from another Pinterest recipe that I will probably share my thoughts on at a later date.

But here's the kicker: By the time I got home, it was GONE! I walked into the kitchen around 2:00 a.m. to find nothing left of my chicken and dumplings but the broth. So I ladeled some into a mug and had an early morning snack. It was excellent.

Later, I found out the one of my roomies was wise enough to fill a dish and tuck it away so I could taste the fruits of my labor. It was even better when I had it for lunch this afternoon. And the rest of the leftover broth? We've been taking turns heating it up in mugs to stave off this unseasonably chilly weather.

So there you go, two tested Pinterest recipes that are definitely worth a try.

Happy Cooking!

I'm Polish, of Course I Like Cabbage!

Every time I see cabbage on sale at the grocery store, I fondly remember my grandmother who slaved over a hot stove every day to feed a horde of family members. Since that side of my family was Polish, and descended from farmers, the food was simple.

Babcie's cooking rarely utilized complex seasoning and layers of flavor. It was plain, peasant food prepared with few ingredients. Often fruits and vegetables had been picked from my grandfather's garden earlier that day and that freshness made all the difference. When produce is that fresh, it doesn't need layers. This is the best time of year to raid your own garden, or head to the local farm stand. You won't regret it.

This was a staple in my grandmother's kitchen, but is not exclusively Eastern European. If you're Irish, you've probably had a similar dish.

Just Cabbage

1 stick of butter (real butter, not that processed oil crap)

4 cloves of garlic, minced

1 large onion, chopped into chunks

4 ounces of fresh mushrooms, sliced

1 medium to large head of cabbage, chopped into chunks (discard harder parts of the core)
salt and pepper

Melt butter over medium heat in a pot large enough to hold all of the ingredients

Add garlic and onions and heat until the onions begin to get translucent

Add cabbage and mushrooms and heat, uncovered, stirring about every 10 minutes

Allow to cook over medium heat until the mushrooms and cabbage have cooked down and the cabbage is al dente
Taste and season throughout cooking time, but go easy on the pepper as it expands the longer you heat it

Notes:

The prep time of this dish is only about 15 minutes, but it takes about an hour to cook.

Babcie would sometimes slice kielbasa (Polish sausage) and throw it in to cook with the cabbage

Admittedly, this dish isn't for everyone, but I made it for friends a couple of weeks ago and there weren't any leftovers to take pictures of. 

Happy Cooking!

I'm Turning into a Hippie

Okay, so maybe it's not that bad, but I've become addicted to making my own yogurt and granola. I've been crocheting like a maniac, working on projects for myself and projects to share with you.

Today; however, I'm sharing my much-experimented-with recipe for basic granola. In the interest of giving credit where credit is due, I must tell you that this granola began as this recipe from Stephanie O'Dea. I've made it several times, and not quite the same each time. I've tweaked it to change the top flavors while leaving the base the same. This is one of those recipes for which I always have the ingredients in the pantry.

Currently, in my crock pot, sits the tasty goodness that will become white chocolate cranberry. Tomorrow's experiment will be blueberry almond, and ready to go the next time I have the desire is the same combo I've been eating for the past two weeks. It contains pistachios, almonds, mixed berries, and dark chocolate. It's very loose, so it's great for cereal in the morning or stirring into a cup of plain yogurt, but I especially like it with about a half cup of ice cream.

In this recipe, I leave three key ingredients up to you. I've listed some of my favorite flavor combinations below.

Okay, enough talk. Let's get down to earthy, crunchy business...

Convertible Granola

5 c rolled oats (NOT the quick cooking kind)
1/4 c sunflower seeds
1/2 c nuts of your choice*
1/2 c shredded coconut
dash salt

1/4 c oil
1/2 c honey

1/2 c dried fruit of your choice*

1/2 c chocolate chips, flavor of your choice*

Dump first group of ingredients into (5 or 6 quart) crock pot and mix thoroughly.
Add oil and honey, and mix to coat dry ingredients.
Cook on high for up to 4 hours, stirring every 30 minutes.
When there's only about 30 minutes left on your cooking time, add dried fruit and stir.
Remove granola to a cookie sheet/jelly roll pan to cool.
Once cooled, add chocolate chips, stir, and place in an airtight container.

Granola will stay fresh for a couple of weeks. I keep mine in the refrigerator so it will keep a little longer.

Notes:
Every slow cooker is different, so cooking times will vary. I always set the timer on my crock pot for 3 1/2 or 4 hours, but often finish earlier than that. End the cooking when you decide the granola is browned to your liking. Sometimes, I need to stir more often, or turn down the heat as I near the end of cooking.
To make the honey easier to get out of the measuring cup, I add the oil first, then use the same 1/4 cup measure for the honey. The oil coats the cup so the honey pours right out of it. It makes cleanup easier too.
It doesn't matter whether your nuts are whole, chopped, or sliced; it's your call.
You can use either sweetened or unsweetened coconut. If you choose sweetened, watch that it doesn't burn.
Don't skimp on the oil, but do consider the flavor of the oil you're using. I usually use sunflower oil because it has hardly any flavor.
I find the chocolate chips add some sweet without a ton of extra sugar, but I try to use dark chocolate since it adds some antioxidants to the mix.

*Mixtures of mix-ins:
pecans, cranberries, and white chocolate
almonds, blueberries, and dark chocolate
almonds, extra coconut, and milk chocolate (sound familiar?)
walnuts, apricots (chopped), and dark chocolate

My next experiment may involve agave nectar instead of honey.

Happy Crock Potting!

Oh Gosh, I Hate Peas

How many times have I uttered those words? I dislike peas so strongly that I will go to to great lengths to avoid having them even sit near my plate. To this day, the face I make when it's even suggested I may ingest a pea, is the same one any child makes when they encounter a food they don't like. It's there before I can stop it, like a nervous tic.

BUT, I will try anything once.

That's how I discovered that maybe these southern folk are on to something with this whole pea salad thing. Anyhow, I thought you would all like my take on this dish I didn't even know existed until about a month or two ago.

You see, my landlady invited me to join her and her family for a birthday party. As usual, I offered my assistance as soon as I arrived. She asked me to peel and chop the hard boiled eggs for the pea salad. I thought I heard her wrong, but I did as I was told. I peeled and chopped the eggs, then went back to her and asked what she wanted me to do with them.

She said, "just dump them in and stir it up, Darlin'. Everythin' else is already in there."

"Dump them in where?"

"That bowl right there next to you."

To my left, sat a medium-sized mixing bowl with this concoction of peas, onion, and mayonnaise that was simply waiting for me to dump in the eggs. So I dropped them in, gave it all a stir, and grabbed a spoon so I could have a taste. (I did tell you I'll try anything once, right?)

I fell so in love with this one that I demanded the recipe, then I proceeded to play with it in my own kitchen until I had a version I could call my own.

And to all you whole/raw food freaks out there: yes, I began with canned peas because Miss Debbie and her entire family use canned peas.

I like the Green Giant sweet peas for this one because they're sweet, firm, and fresh.
Use the best here, because most of your flavor is from the peas you choose.

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Almost Miss Debbie's Pea Salad

2 (15 oz.) cans of peas, drained and rinsed

1/2 red onion

2-3 strips of bacon, cooked until crispy then crumbled

3 hard cooked large eggs, peeled and chopped

2 T apple cider vinegar

1/2 c or so* plain Greek yogurt

1/8 t dill

salt and pepper to taste

Mix all ingredients in a bowl, cover, and chill

Serve cold

*This is that ingredient you eyeball, just like for any other salad of this type (macaroni, potato, tuna, egg, chicken, etc.).

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I still hate peas, just not as much as I used to.

Happy Cooking!

What Do You Mean You've Never Had Eggplant!?

Those were the exact words that flew from my lips when my landlady's daughter told me she was looking forward to my latest culinary experiment. I mean, I realize we're in the southwest, but seriously. This is still America! You've got the Olive Garden!

Turns out, her mother had never tried eggplant either. Well, that sealed the deal. By golly, there would be eggplant lasagna in their collective future. Even if they hated it, I would ensure they would at least have the opportunity to try eggplant in the near future. After all, it was in season; it was on sale (crazy cheap, which means, as usual, I bought way too much); and I was craving it.

Now, for those of you in the know, eggplant lasagna is basically just a variation of eggplant parmigiana. And, if you've been following along, you'll recognize that the components of the recipe are pretty much the same as those for my spaghetti (squash) pie from a few weeks back. So here's a tip: make both the same week (or day even) and freeze one to have later. Better yet, double both recipes and freeze one of each.

A lot of good Italian cooking is simply variations on a few good themes. In this case, a sauce bolognese and a cheese mixture with eggs used as a binder. The major difference between this recipe and most other lasagnas of any type is that the eggplant is not just part of the show; it's the star. I'm leaving the noodles out because I really shouldn't be having the wheat.

Knowing that, make sure when shopping for your ingredients, you invest in the best you can afford. This is especially true, always, when purchasing things like olive oil. So here we go . . .

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Before you begin

Slice your eggplant lengthwise into 1/4" thick slices and lay it out on oiled and/or lined cookie sheets. Bake it for about 4-5 minutes on each side at 425 (f) and hold it aside.

There's really no need to season it because it's got such good flavor on its own and it's a substitution for noodles which tend to suck the flavor out of a dish.

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Noodle-Free Lasagna

1 lb. lean ground beef

1 medium onion, chopped

3 cloves garlic, minced

1 1/2 tsp. Italian seasoning

24 oz. tomato sauce*

1 large egg, lightly beaten

1 1/2 c. ricotta

1 c. grated or shredded parmesan, divided

10 oz. (about 2 1/2 c.) shredded mozzarella, divided

1/2 tsp. Italian seasoning

salt and pepper to taste

enough eggplant prepared as above to make 3 layers in your baking pan

Saute beef and onion until meat is just cooked through and onion becomes translucent.

Add garlic and Italian seasoning and cook about two minutes more.

Drain and return to pan.

Add sauce and bring to boil.

Lower heat and allow to simmer for about five minutes.

Remove from heat and set aside.

In a large mixing bowl, combine egg, ricotta, 1/2 c. parmesan, 8 oz. mozzarella, and seasonings.

Lightly oil a 9x12x2" or 9x13x2" baking dish with olive oil.

Pour a thin layer of sauce at the bottom of the pan.

Layer in eggplant**, then 1/2 of cheese mixture, then 1/3 of sauce.

Repeat.

Add a last layer of eggplant** and top with the last 1/3 of sauce.

Sprinkle top with reserved cheeses.

Bake in a 400 degree oven until heated through and top is golden brown, about 20-30 minutes (sauce will bubble, but test center).

Let stand about 10-15 minutes before serving.

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*You can use your favorite canned/jarred spaghetti sauce, plain tomato sauce, or your own secret family recipe. It's up to you. Remember, it's your kitchen.

**When you lay out your layers of eggplant, alternate the direction of the layers so it doesn't completely come apart when you slice into it.

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Variations

Use sliced or crumbled Italian sausage instead of ground meat.

Go vegetarian (but not vegan) by substituting mushrooms instead of meat.

If you prefer meatballs, saute them in the pan, then in the sauce, just as you would with the ground beef, but reserve them and serve them on the side.

Use zucchini or yellow squash, prepared the same way as the eggplant for a light, summer dish instead of a hearty, winter meal.

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When I double a recipe like this, I like to put it in those disposable plastic baking pans so I can just put one in the freezer. You can assemble it and freeze it, then take it out another time and throw it in the oven. It will take a full day (sometimes longer) in the fridge to defrost.

Happy Cooking!

WHAT Kind of Pie?

Say the words, "spaghetti pie" in Greater Boston, especially the North Suburban area, and people will grab their forks and follow you like zombies. But utter those same words here in the Southwest and you're met with blank stares. Your friends might begin planning an intervention, thinking you've lost your mind, and the neighbors will lock their doors and close their curtains if they see you walking up their driveways.

But spaghetti pie is one of my favorite dishes and my BBF (Best Boston Friend) was the one who taught me how to make it. Hers was the best!

These days, as I avoid pasta and keep gluten in my diet to a minimum, I find myself missing this favorite like you can't believe. So last week, when spaghetti squash was on sale, I snagged a couple and decided to experiment.

The verdict? I believe "no leftovers" pretty much sums it up.

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Start by slicing your spaghetti squash in half, lengthwise. Scrape out the seeds and loose pulp and set aside if you want to roast the seeds later. Lay the squash cut side down on a lined baking sheet. Roast it in a 375 degree (f) oven for about 30 to 40 minutes. Err on the side of it being underdone rather than fully cooked. Allow it to cool for a bit until you can handle it, then scrape out the guts with a fork. (Resist the temptation to eat the squash right out of the shell -- it's yummy!)

If that's not enough instruction for you, there are video tutorials all over youtube to teach you how to get the spaghetti out of spaghetti squash. You can also do it in the microwave, but I prefer the oven. It develops the flavor better.

Now you can use the "spaghetti" as the base for whatever recipe you choose. For this recipe, let it sit in a strainer for a few minutes to get rid of the excess moisture.

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Not Quite Spaghetti Pie

1 lb lean ground beef

1 med onion, chopped

1/2 t oregano

1/2 t basil

1/4 t sage (crushed or rubbed, not ground*)

1/2 t garlic powder

salt to taste

24 oz tomato sauce

2 large eggs, lightly beaten

1 c ricotta cheese

1/2 c grated or shredded parmesan cheese (or romano, or asiago, or a blend of the three)

2 c shredded mozzarella cheese, divided in half

1/2 t Italian seasoning

salt and pepper to taste

1 (3-4 lb) spaghetti squash, prepared as above

Brown meat and onions in a large frypan until meat is cooked through

Drain and return to pan

Add herbs and salt and allow to heat until you can smell the herbs

Pour in tomato sauce and bring to boil

Reduce heat and simmer for about five to ten minutes

Combine second group of ingredients in a large bowl, holding aside a cup of mozzarella

Fold in "spaghetti" until it's coated somewhat evenly

Lightly grease a 9x12" or 9x13" baking dish with olive oil

Spread spaghetti squash mixture evenly on bottom of pan

Add meat and sauce

Top with remaining cup of mozzarella

Bake in a 375 oven for about 25 minutes, until cheese is melted and sauce is bubbly

Allow to stand for about ten minutes before serving

*I have nothing against ground sage, but it's more potent than the rubbed sage I usually use, so cut the amount at least by half.

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I would say this serves eight, but everyone will come back for seconds, so if there's any question, double the recipe. Doubling works in a giant lasagna pan, but the heating time at the end will take longer. You'll also want to cover it so your cheese doesn't get too browned on top.

Generally, when I double a recipe like this, I prepare it in two of those disposable Gladware storage/bakeware containers so I can just stick one in the freezer. You can freeze it before you heat it in the oven, then just remove it from the freezer and heat it at 375 until it's hot, but that will take at least an hour and you want to cover it with aluminum foil so your cheese doesn't burn.

What to do with the leftovers? What leftovers?

Happy Cooking!

This One's for Tony, as Promised

I keep promising my pal Tony I will either email or post this recipe, so here we goooo . . .

I was introduced to a similar recipe by a close friend nearly thirty years ago. This is my standard go-to rice recipe. It's great on a buffet because it goes with anything, so it makes the perfect background for multiple dishes. It also makes a terrific base for just about any meat and vegetable mix-ins. I use the leftovers to make fried rice and I've served it every which way you can imagine.

Enough gushing, get ready to get your rice on.

Go With Everything Brown Rice Pilaf

2 c brown rice

4 c stock (vegetable, beef, chicken, whichever type suits your meal)

1 large yellow onion, chopped

2 cloves garlic, minced

4 T butter, the real thing

1/2 to 1 c whole wheat pasta, see note below

1/4 t salt, optional

In a deep-walled saute pan, saute onions in butter until translucent, but not brown

Add garlic, rice, and pasta and heat just until they pick up a little color

Pour in stock, stir, bring to boil

Lower heat to a simmer and cover tightly

Allow to simmer, undisturbed, for about 35 minutes

Rice is cooked when all liquid is absorbed, about 35 to 45 minutes

This will yield about 6-7 cups of cooked rice pilaf.

A note about ingredients: If you don't have enough stock for the recipe, make up the rest with water, or you can cut the recipe in half since this actually makes about 6 cups of rice. You CAN use white rice and white pasta if you prefer, but you have to shorten your cook time. Take a look at the package directions for the rice and use those times as a guide.

A note about the pasta: If you're using a shaped pasta like a rotini or farfalle, you'll want a full cup. If you use a small, grain-shaped pasta like orzo, cut amount to a half cup. Don't use a long noodle like spaghetti or linguine. If you can't have wheat, just leave it out completely since the cook time on wheat-free varieties varies so widely.

Happy Cooking!

Not Another Pulled Pork Recipe!

I was at a loss. Pork loin was on sale. Crazy cheap. But you had to buy the family size. Limit two. Did I mention it was crazy cheap? So I bought two of the family size. I had plenty of room in the freezer. And we eat a LOT of pork around here. But buying a lot of pork for crazy cheap in Oklahoma means you end up with about 47 pounds of pork in your freezer. No lie.

I figure it'll last me all winter.

Anyhow, now I had to figure out something to do with all this pork. I wanted to make just a basic pulled pork in the crock pot with the barbecue sauce and a few onions, but I had no sauce and my roommate was kind enough to make sure to devour all the onions along with virtually every other morsel of food in the house.

So I hit the kitchen and took stock. No, not chicken stock. The roommate got that too.

Sigh.

So that's how this recipe was born. It was a Hail Mary and it just happened to work.

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You're Better off Living Alone Pulled Pork

5 lbs pork loin, bone-in or partially boneless, still frozen

2-3 tsp garlic powder

1 quart water

2 recipes of this copycat of Lipton Onion Soup Mix*

Put all ingredients except for the meat into the slow cooker and give it a stir. It doesn't have to be completely blended, you just don't want any of it dry when you add your roast.

Add meat, cover, and cook on low for about 14-16 hours. Around the 10 hour mark, turn the roast over and put the cover back on.

*If you don't want to make the copycat, you'll need 2-3 packets of the store-bought onion soup mix.

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I kid you not. That's really all there is to it. The secret is low and slow. I am convinced that's why meat that I cook in the crock pot always comes out more tender and flavorful when I begin with it still frozen. It takes longer to cook sometimes, but it's so tender it almost melts in your mouth.

The broth is amazing, more like soup. I've mentioned before I'm not a gravy person, so I think rice pilaf would be a great side for this. However, we served it with baked sweet potatoes, cornbread, and summer squash smothered in onions.

I promised my pal Tony that I would post the rice pilaf recipe too, but I don't have the time right now, so I'll make a note and you can all have it next Sunday instead.

Don't look so sad. Tell you what: as a consolation prize, I'll tell you my plans for the leftover broth, since that's all that was left over.

Again, just dump the broth into the crock pot. If you don't have enough, make up some of the liquid with some canned beef or vegetable broth, or even water. Add your meat. Same deal -- about a 5 pound pork loin, either partially boneless or bone-in, still frozen. (You could even get away with frozen broth.)

Cook it on low for about 8 hours. Turn the meat over, add about 2-3 pounds of mixed frozen vegetables. (Whatever kind you want. I think I'm going to use spinach and whatever bags of veggies are sitting in the freezer half used.) Also, stir in about 2 cups of rice and let it go. Check on it after about 4 hours to see whether the rice is done and/or you need to add more liquid.

Happy Crock Potting!

Allergy Friendly and Tastes Good!

It seems the older I get, the more allergies and sensitivities, especially food sensitivities, present themselves. This is why I lean toward whole grains (if any at all), fresh, unprocessed meats, and real vegetables . . . lots of vegetables.

A while back, I posted the recipe for my take on my mother's glazed carrots. Well, this one has no processed sugar. It's also dairy free because I cut out the butter, and . . . it was sort of an accident.

I'm willing to bet there are other versions of the same recipe out there, but I came up with this combination all on my own while throwing an easy dinner into the oven a few weeks ago. I also made it again last night. Unfortunately, I like it so much, it didn't sit on a plate long enough for pictures, so you'll just have to take my word that it looks as good as it tastes.

Because I take short cuts where I can get away with it, I began with a bag of frozen carrots. If you prefer fresh, cut and blanch them before you begin. Just please, don't use canned.

Honey Garlic Roasted Carrots

1lb bag frozen carrots OR 1lb fresh carrots cut into rounds and blanched

1/4c oil (I prefer canola)

1/4c honey

salt

pepper

garlic powder (or 2 cloves fresh garlic, chopped)

Preheat oven to 400 degrees farenheit

Line cookie sheet or baking pan with aluminum foil

Pour oil onto sheet to coat bottom

Lay still-frozen carrots on pan in a single layer and toss lightly (They don't need to be coated, just pick up a bit of oil so they don't stick.)

Sprinkle with salt, pepper, and garlic powder to taste

Cook at 400f for about 20 minutes

Remove from oven and toss again so they don't stick

Return to oven to finish cooking, about 10 minutes or just until they begin to caramelize around the edges

Remove from oven and immediately drizzle with honey

Let stand about 2 to 3 minutes on baking pan

Serve hot

This is my new favorite recipe for carrots.

Happy Cooking!

Hiya Honey!

Where do I begin? Both of these recipes became quick favorites and neither takes much prep time. One, I followed to the letter. Well, as much as I ever do. You see, unless you're baking, the science of cooking is inexact, so your grandmother's "a little of this, a little of that" is completely valid, and pretty much an accurate summation for a recipe.

Anyhow, the first recipe I followed closely, but the second went right out the window.

Each of these recipes is yummy on its own, but because they both contain a fair amount of honey, they also pair well.

Parmesan Honey Pork Roast

This fantabulous creation is my favorite slow cooker main dish to date. While I followed the base recipe for the sauce quite closely, I chose to use boneless chicken breasts (2 1/2 lbs.) instead of pork. Yes, this would make an amazing pork roast, or ribs, or butt. But I also knew, just from the ingredients that it would make fabulous chicken breast, or wings, or thighs.

I did serve it, as suggested, with mashed potatoes, but I did not thicken the gravy. Instead, I chose to just leave the sauce as loose as it came out of the pot. (I'm not so big on gravy.) I will warn you, the measurement for the basil sounds like a ton, but it was perfect. And I think I'd rather serve this with a brown rice pilaf than potatoes. (I promise I will eventually get around to posting that recipe.)

This is definitely one of those go to entrees for any time of year. There's no standing over a stove and no turning on the oven during those hot summer months. But it's also great as part of a stick to your ribs winter meal. I matched it with the cold broccoli salad below, but it would be great with oven roasted root vegetables as well.

original recipe and photo from everybodylikessandwiches.com

Broccoli Crunch Slaw

Many moons (nearly twenty years) ago, on my very first trip to Florida, I was dragged on a grocery shopping excursion to WalMart. It was there that I first tried the deliciousness that is broccoli slaw. Yes, the ability of southern chefs to turn virtually any vegetable into a "slaw" astounds me, but I've learned to trust them thanks to this one. It was amazing!

I enjoyed it so much that when I moved to the southwest, one of the first things I did during my first excursion to WalMart was stop at the deli counter and purchase two pounds of the stuff. Then I began scanning recipes on Pinterest to try and find a broccoli slaw that could duplicate it. Alas, I failed to find an exact copy, but thanks to this recipe, I was able to adapt one to fit my own taste and I happen to love it.

Don't get me wrong, this one is terrific, but I prefer the one I use because it's quicker, kind of a cheat, actually. My dressing is based on this recipe, and any other ingredients I use come out of "a little of this, a little of that"-type experimentation.

Quick Broccoli Salad

Chopping an entire head of raw broccoli is a royal pain. Also, blanching your broccoli for this recipe rather than serving it raw is a good idea unless you have time to let it sit overnight so it can soften a bit. That said, I do neither. I buy the chopped, frozen broccoli and thaw it. The texture is perfect and the broccoli is already washed, blanched, and chopped for you.

I also make a ton at once because it seems no matter how much I make, it's not enough. (I actually double this recipe if I plan to take it anywhere even though it's already about doubled from the original.) I like to have this all on its own. It makes a great lunch, but it's also a terrific side dish any time of year. And it's a novel substitute for a basic garden salad.

for the dressing:

1 (6 oz) container of plain Greek yogurt (or about 3/4 cup of homemade)

1/4 c lemon juice

1/4 c honey

few dashes of Tabasco to taste

for the salad:

2 (14-16 oz) bags of chopped frozen broccoli

1/2 red onion, diced

1/4 c of roasted, unsalted, chopped walnuts, pecans, or almonds

1/4 c dried cranberries or raisins (or both)

1/4 c unsalted sunflower kernels

2-4 strips of bacon, cooked until crisp, and chopped or crumbled (optional)

In a large bowl, whisk together all the dressing ingredients

Add salad ingredients and fold together until evenly mixed

Let sit in refrigerator for a few hours or overnight

Make sure the broccoli is fully thawed before serving

If you're not using bacon, you may want to add a pinch of salt to the dressing before you add the salad ingredients.

Happy Cooking!

Everything but the . . .

We all know I've been playing around a lot with recipes from Pinterest lately. And I'm having a blast doing it. The only problem is that I can be so busy Sunday through Wednesday that I forget (or cant find time) to post my results on the blog as I promised you all I would. So I've decided to stop beating myself up over it and just accept the fact that other areas of my life are more important. Accomplishing other tasks that actually earn me money must take precedence right now.

That said, rather than struggle and whine about having not enough time, I shall promise you this: I will continue my Wednesday posts sporadically as I find time to put them up. This way I can focus on making sure I'm consistent with the posts that are most important to me. Those, of course would be the Sunday mornings that have cultivated a loyal following.

Some of you may find it ironic, then, that today's post not only came about because of the Wednesday Pinterest series, but also that it's an original recipe. (Perhaps I should have put it up on Friday and split the difference?)

The recipes that inspired this one also inspired a favorite way to consume granola in general, which I shall reveal when I finally give them their space on the blog. Enough blathering, here's the recipe:

Kitchen Sink Granola

5c rolled oats

1T cinnamon

1T pumpkin spice (no, I didn't make my own, but I will eventually)

1/2c white sugar or your favorite measures-like-sugar substitute

1/2t salt

1t baking powder

1c canned pumpkin puree (freeze the rest in a small container; you'll use it eventually)

2/3c unsweetened applesauce

1/4c honey

1c walnuts (no need to toast them first)

1/2c sunflower kernels

1c craisins

1c raisins

1c white chocolate chips

Dump all dry ingredients (the first group) into a 6-quart or larger crock pot and combine (I use a wire whisk.)

Mix wet ingredients (the second group) in a separate bowl

Add wet ingredients to dry and stir (with a spoon) to combine thoroughly

Set crock pot to high and, if desired, timer to 4 hours -- vent lid with a chopstick or wooden spoon

As granola cooks, stir every half hour

After 2 hours, add next group of ingredients (if you tweak the recipe and add other seeds or nuts, you will want to add them now)

After 3 hours, add last group of ingredients (if you choose to add other dried fruits, now is the time to do so)

From here, you will want to stir more frequently and/or change the heat setting to low (total cook time is about 4 hours.)

Your granola is done when it's a warm brown color and fairly dry in texture.

It will dry and begin to really crisp as it cools.

I allow it to cool in the crock pot and continue to stir every half hour or so.

Once cool, add white chocolate chips, transfer to an airtight container, and use within about 2 weeks.

Oh yeah, I forgot to mention that although the name seems obvious, the mix-ins were chosen at random. They happened to be yummy stuff I had in the pantry/fridge/freezer. I had to stop myself from adding m&m's because I knew I was more likely to consume this for breakfast than for any other meal. And we all know peanut m&m's are not for breakfast.

My advice regarding mix-ins: Yes, I chose to use an excessive amount of mix-ins, but notice I was careful not to exceed 5 cups, the amount of oats.

I'm actually still playing with this one and haven't found a final combination I really love. That said, I also forgot to take pictures before devouring the last of it. Instead, enjoy the pic below of the snowstorm that closed schools in Oklahoma City for up to two days in some areas. (Amateurs.)

Happy Crock Potting!

It snowed all day, near blizzard conditions at times, and it was gone within 24 hours.
But it was nice to have a taste of home.

Yogurt Making 101

If you follow me on twitter, you know my latest addictions are avocados and Greek yogurt. Not necessarily together, but they do complement one another well. (I've found I prefer the plain, unsweetened, low- or non-fat Greek-style yogurt to sour cream.) The only problem is that Greek yogurt can be pricey, but I love making my own in the crock pot.

I believe I've mentioned it before, but here's a refresher: My BFF's sister (to protect the family's anonymity, I will refer to her here as "Sis"), who succumbed to leukemia about six months ago, was a huge fan of Stephanie O'Dea. Yes, that Stephanie O'Dea, the Queen of Slow Cooking. Sis turned me on to Stephanie's blog and, with a little inspiration from Pinterest, I began slow cooking on a regular basis after I moved from Boston to Oklahoma City. In fact, I believe the first dinner I cooked from scratch in my new kitchen included a crock pot entree.

Since then, I've been hooked. I use my crock pot at least once a week. It never gets tucked into a cabinet, not only because I don't really have the space, but also because I use it so much it makes sense to keep the crock pot handy. And my favorite thing to make is yogurt.

So now that we've come full circle ... A few weeks ago, I found a recipe on Pinterest claiming I could make homemade yogurt in my slow cooker. The recipe was from Stephanie O'Dea's blog. I figured, "how bad could it be?" I hadn't prepared any of Stephanie's recipes yet, but thanks to Sis, I had tasted a couple. So I made certain to purchase milk and plain Greek yogurt when I was at the grocery store. Milk because it's the base, and essentially the only ingredient; yogurt because it's Stephanie's starter of choice; and Greek because I'd never tried Greek-style yogurt before and I've read about what a terrific substitute it is for mayonnaise, sour cream, and other more fatty/less healthy cooking ingredients. (The first time I put Greek yogurt on a baked potato, I swore I'd never purchase sour cream again.)

The only drawback to making your own yogurt is time. You need to be able to devote a good fourteen or fifteen hours to this process. In today's world, that's quite a commitment. But I did the math and figured if I began the process some time around 4:30 in the afternoon, I could sleep through most of it.

As instructed, I poured my (whole, full fat) milk into the cooker and heated it for 2 1/2 hours on low, then unplugged it and let it sit for 3 hours. I added my starter, swaddled the pot in towels, and crossed my fingers. Stephanie's instructions confused me only a little. They said to, "Go to bed, or let it sit for 8 hours." I really wasn't sure if that meant it shouldn't sit for any longer than 8 hours, so I set my alarm to wake me about 8 hours after I wrapped my crock pot.

Yeah, that didn't work so well. I shut off the alarm and slept for another three hours (which, by the way, only garnered me a total of seven hours sleep). I was honestly terrified to open the pot, afraid of what I might find, afraid it had set too long. So how happy was I when I finally worked up the courage to remove the lid?

Immediately, I was hit with that pungent, tart aroma you encounter when you open a fresh cup of yogurt. I gave it a stir and found the consistency to be a bit richer and creamier than store bought, which makes sense since I usually purchase nonfat rather than lowfat. Honest to goodness, I nearly cried I was so excited. Who knew such a small accomplishment could be so rewarding, so empowering?

I was all over twitter within minutes, showing off my accomplishment and, of course, thanking the Woman Herself for posting the recipe on her blog. When I finally took a few minutes to breathe, I pulled out a large bowl and a colander that I lined with paper towels (you could use cheesecloth) and poured in my yogurt. Then I sat the contraption in the fridge after pulling out enough of my yogurt to use as a starter for the next batch.

In less than 24 hours, the thinner, traditional yogurt was a much thicker consistency and I had a bowl full of whey. In fact, it was just a bit too thick, so I ended up adding some of the whey back in to thin it out just a bit.

On to Yogurt Making 102

Elated, and perhaps inflated, by my success at making whole milk yogurt, I decided that my next batch should be made with almond milk. One of Stephanie O'dea's readers had had success making dairy-free yogurt. She published her process, which was virtually the same, but she went with a probiotic instead of using yogurt as a starter. She also added gelatin later to thicken it. So I decided to give it a shot.

I read up a bit and found that several bloggers had made dairy free yogurt using the same method I had used. Some even went with the basic yogurt starter rather than probiotic. Some, not all, used gelatin to thicken it; some drained the whey. So I put on my big girl pants and headed to the kitchen once again.

This time I got off to a later start. I went through each step: heat for 2 1/2 hours; cool for 3 hours; add starter, swaddle, and let sit overnight. Easy peasy mac 'n' cheesy! Okay, maybe not.

Because of the later start, I actually ended up staying up later than I normally would just to add the starter. This meant I got up in the morning with fewer than eight hours of sleep. So, when the pot had sat for eight hours, I opened it. It smelled yogurty at first whiff, but then it just smelled funky. Had I been more experienced at that point, I would have been wise enough to wrap it all back up and leave it be for a few more hours. I would have realized that the fermentation process was probably working and just needed more time, but my inner Anakin took over and I chose to move forward.

I put together my drainage contraption and stuck the whole shebang into the fridge. I sniffed at it a few times while it drained, but mostly, I just left it alone. It did not smell like yogurt. It didn't really smell like anything, actually.

After 24 hours, I pulled the mess I had made out of the refrigerator and gave it a stir. It was more like a thin ricotta than yogurt. And it tasted vile. I dumped the still-quite-loose mess down the sink along with the whey that had drained and resolved to take smaller steps next time around. By "smaller steps," I mean sticking to cow's milk until I have a bit more experience. Which brings me to . . .

Yogurt Making 101a, the Intermediate Class

This one happened just this week and I feared the worst while it was all going on. Without thinking, and because I was craving a baked potato and hadn't bought any yogurt, only enough to use as a starter, I threw a half gallon of milk into the slow cooker before I did any math. About an hour into the cooling time, I realized that I would need to make a difficult choice.

I had to leave early the following morning and wouldn't be home until mid- to late afternoon. Basically, my pot would have to sit and ferment either for only seven hours or for a full fourteen. (Additionally, I wasn't sure what to expect since I had used 1% milk instead of whole.) Neither sat well with me. But I chose to let it go all night, then all day, and hope for the best.

When I got home that afternoon, just a bit earlier than I thought I would, I steeled myself and unwrapped the pot. It was still quite warm, a good sign. Warm meant it was still fermenting rather than just spoiling. I didn't have a lot of time to deal with it since I had work to do and also needed to figure out dinner, so I poured it into a couple of containers; reserved enough for a starter; and stuck it in the fridge.

It smelled like yogurt, not as strong as the whole milk version had, but I knew I'd done it right this time. It was quite loose, smoothie loose, but that didn't scare me. I knew from experience that it would thicken a bit as it cooled. But the most important part was it tasted like yogurt which could mean only one thing: it was yogurt.

The next day, I figured I'd take some time to drain it so it was more like Greek yogurt. Much to my surprise, it had thickened considerably on its own. Still, I drained off quite a bit of whey and got it to about the same consistency as my first batch.

And here we are, full circle once more. The next batch of yogurt I make will be with the 1% milk again, but with the starter from the last rather than a store-bought yogurt. This will be the test for me.

At some point, I will again attempt a dairy-free version, but not before I try it with nonfat milk. And, coming this summer: fro-yo. I've made ice cream, so frozen yogurt should be a piece of cake. I'll just need to find an ice cream maker that fits my budget. (I'm cheap, remember?)

I really would encourage anyone and everyone who loves yogurt as much as I do to take the plunge and make your own.

Happy Crock Potting!