Found here
Well, the new dish I introduced for Thanksgiving dinner went over so well that I decided to try another of Ree's sides. We used to make a broccoli-cheese casserole all the time, and I'm not sure why we stopped. Ree's version involves the addition of cauliflower and a different cheese blend than I was used to, but it's QUITE tasty!
Broccoli-Cauliflower Casserole
Prep Time: 10 Minutes Cook Time: 30 Minutes Difficulty: Easy Servings: 8
Ingredients
1 head (large) Broccoli
1 head Cauliflower
6 Tablespoons Butter
1/2 whole Medium Onion, Diced
2 cloves Garlic, Minced
1/4 cup Flour
2-1/2 cups Low Sodium Chicken Broth
4 ounces, weight Cream Cheese, Room Temperature
1/4 teaspoon Salt
1/2 teaspoon Black Pepper
1/4 teaspoon Seasoned Salt, More To Taste
1/4 teaspoon Paprika
1-1/2 cup Grated Monterey Jack Cheese, More To Taste
1 Tablespoon Butter
1/3 cup Seasoned Breadcrumbs
Preparation Instructions
Break the broccoli and cauliflower into small florets, cutting off the thick stalks as you go. Steam them for 3 to 4 minutes until the broccoli is bright green, then remove them from the heat. Set aside.
In a large skillet, melt the 6 tablespoons of butter and saute the onion and garlic until the onion starts to turn translucent, about 3-4 minutes. Sprinkle the flour over the top, whisk to combine, and cook for another 45 seconds. Pour in broth, whisking constantly, then cook until the sauce thickens. Reduce the heat to low and add the softened cream cheese, salt, pepper, seasoned salt, and paprika. Stir to combine until the sauce is nice and smooth. Taste and adjust seasonings, making sure it's nice and flavorful! Keep warm.
In a small bowl, stir together the breadcrumbs and melted butter. Set aside.
Layer half the broccoli and cauliflower in a small casserole dish. Pour on half the cream sauce, then sprinkle on half the cheese. Sprinkle a little paprika on the cheese, then repeat with another layer of broccoli, sauce, and cheese.
End with a sprinkling of breadcrumbs. Bake in a 375 degree oven for 25-30 minutes, until cheese is melted and bubbly and the breadcrumbs are golden brown. Serve warm.
Mom prefers Cheddar to Monteray Jack, so I'll probably try that next time.
Friday, December 12, 2014
Friday, December 5, 2014
Foodie Friday- Pioneer Woman's Butternut Squash & Kale
found here:
I foolishly volunteered to cook our post-Thanksgiving dinner since I had to work on the actual holiday. Mom was so worn out after the health care battles with Dad that she agreed to that plan. I had made grandiose plans for what we were going to have, but the CFS & a sinus infection kicked in, so those plans went by the wayside.
Instead of the turkey breast cutlets, pounded, filled with homemade stuffing and wrapped in bacon that I planned, we had the cutlets pan-seared and simmered in homemade gravy. The stuffing came from a box. Sigh. It was good with the gravy over it. And I cracked open a tube of crescent rolls for the other bread dish.
Usually we have a green bean casserole or the brussels sprouts w/bacon dish that I introduced to our dinners about 10 years ago. This year, I decided to try Ree's Squash & Kale dish. Why? No idea. I don't generally like butternut squash. But it had been on her site and the picture looked so appetizing that I kept coming back to it, and I thought I remembered both parents liking the squash, so I went for it.
Butternut Squash and Kale
Prep Time: 10 Minutes Cook Time: 10 Minutes Difficulty: Easy Servings: 8
Ingredients
1/2 whole Butternut Squash; Peeled, Seeded And Cubed
2 Tablespoons Butter
1 Tablespoon Olive Oil
1/2 teaspoon Kosher Salt
Black Pepper To Taste
1/4 teaspoon Chili Powder (more To Taste)
1 bunch Kale, Leaves Torn, Stalks Discarded
Preparation Instructions
Heat 1 tablespoon butter and olive oil in a large skillet over high heat. Add squash and sprinkle with salt, pepper, and chili powder. Cook for several minutes, turning gently with a spatula, until squash is deep golden brown and tender (but not falling apart.) Remove to a plate and set aside.
In the same skillet, melt 1 tablespoon of butter over medium-high heat and add in the kale. Toss it around with tongs and cook it for 3 to 4 minutes. Add in the cooked squash and gently toss together.
Serve as a side dish with chicken or beef, as a main veggie dish, or as a filling for quesadillas or sandwiches.
My cheats- I used a bag of squash cubes and shredded kale from Trader Joe's. If you go with pre-cut squash, you will probably want to cut the larger chunks a bit smaller. I didn't and wound up adding a little water to the pan and steaming the cubes to make sure they were cooked through. I also used Lawry's 17 seasoning blend instead of salt & pepper, but I did add the chile powder.
Verdict?
Dad said dinner was "Alright." That's code for "I liked it, but I'm not saying that because I don't want you getting a big head."
Mom LOVED it.
I actually liked it, much to my surprise. I knew I liked kale, but it blended really well with the squash. In fact, I liked it so much that the small amount of leftovers went home with me!
I foolishly volunteered to cook our post-Thanksgiving dinner since I had to work on the actual holiday. Mom was so worn out after the health care battles with Dad that she agreed to that plan. I had made grandiose plans for what we were going to have, but the CFS & a sinus infection kicked in, so those plans went by the wayside.
Instead of the turkey breast cutlets, pounded, filled with homemade stuffing and wrapped in bacon that I planned, we had the cutlets pan-seared and simmered in homemade gravy. The stuffing came from a box. Sigh. It was good with the gravy over it. And I cracked open a tube of crescent rolls for the other bread dish.
Usually we have a green bean casserole or the brussels sprouts w/bacon dish that I introduced to our dinners about 10 years ago. This year, I decided to try Ree's Squash & Kale dish. Why? No idea. I don't generally like butternut squash. But it had been on her site and the picture looked so appetizing that I kept coming back to it, and I thought I remembered both parents liking the squash, so I went for it.
Butternut Squash and Kale
Prep Time: 10 Minutes Cook Time: 10 Minutes Difficulty: Easy Servings: 8
Ingredients
1/2 whole Butternut Squash; Peeled, Seeded And Cubed
2 Tablespoons Butter
1 Tablespoon Olive Oil
1/2 teaspoon Kosher Salt
Black Pepper To Taste
1/4 teaspoon Chili Powder (more To Taste)
1 bunch Kale, Leaves Torn, Stalks Discarded
Preparation Instructions
Heat 1 tablespoon butter and olive oil in a large skillet over high heat. Add squash and sprinkle with salt, pepper, and chili powder. Cook for several minutes, turning gently with a spatula, until squash is deep golden brown and tender (but not falling apart.) Remove to a plate and set aside.
In the same skillet, melt 1 tablespoon of butter over medium-high heat and add in the kale. Toss it around with tongs and cook it for 3 to 4 minutes. Add in the cooked squash and gently toss together.
Serve as a side dish with chicken or beef, as a main veggie dish, or as a filling for quesadillas or sandwiches.
My cheats- I used a bag of squash cubes and shredded kale from Trader Joe's. If you go with pre-cut squash, you will probably want to cut the larger chunks a bit smaller. I didn't and wound up adding a little water to the pan and steaming the cubes to make sure they were cooked through. I also used Lawry's 17 seasoning blend instead of salt & pepper, but I did add the chile powder.
Verdict?
Dad said dinner was "Alright." That's code for "I liked it, but I'm not saying that because I don't want you getting a big head."
Mom LOVED it.
I actually liked it, much to my surprise. I knew I liked kale, but it blended really well with the squash. In fact, I liked it so much that the small amount of leftovers went home with me!
Wednesday, December 3, 2014
10 Random Interview Questions
The divine Gail Carriger posted a list of interview questions on her page, and I thought it would be fun to try to answer them myself. Here goes:
1. If someone were to write your biography, what would be the title and subtitle?
This Is NOT What I Planned: A Look At The Life Of A Broken Biracial Amazon
2. Have you ever made a literary pilgrimage?
Not exactly. I do tend to plan trips around bookstore visits. I looked up stores in Toronto & London before I went to both. And the only reason I want to go to New York City is to go to the Strand bookstore.
3. Describe the best breakfast of your life.
One of the best ones was the breakfast we had on the day we went to Stonehenge. I discovered the joy of British bacon, sausage, and ham, fried bread, and sauteed mushrooms for breakfast. All washed down with strong hot tea. I loved it!
4. What is your idea of absolute happiness?
Ideally, waking up in the arms of Tom Hiddleston or Michael Fassbender. More realistically, it would be sleeping in as late as I want, waking up to a breakfast of bacon and pastries, lounging around reading and sipping tea or iced coffee with my silly cat in my lap, napping, Chinese for lunch, going book shopping and then coming home to a steak dinner, before going back to bed and reading until I fall asleep.
5. What is your favorite indulgence, either wicked or benign?
Butter Almond Ice cream. Fleischkele (old family dish, basically a fried meat turnover), my 500 count lavender sheets.
6. Fahrenheit, Celsius, or Kelvin?
Parsley, Sage, Rosemary, and Thyme...
7. Who are your favorite characters in history? Have any of them influenced your writing?
This is as close to writing as I get anymore, so no real influence that I'm aware of. I'm blanking on the characters.
8. Aside from other writers, name some artists from whom you draw inspiration and talk a little about their work.
no answer for this.
9. Dogs, cats, budgies, or turtles?
All of the above!
10. In the For-All-Eternity category, what will be your final thought?
Well, damn....
1. If someone were to write your biography, what would be the title and subtitle?
This Is NOT What I Planned: A Look At The Life Of A Broken Biracial Amazon
2. Have you ever made a literary pilgrimage?
Not exactly. I do tend to plan trips around bookstore visits. I looked up stores in Toronto & London before I went to both. And the only reason I want to go to New York City is to go to the Strand bookstore.
3. Describe the best breakfast of your life.
One of the best ones was the breakfast we had on the day we went to Stonehenge. I discovered the joy of British bacon, sausage, and ham, fried bread, and sauteed mushrooms for breakfast. All washed down with strong hot tea. I loved it!
4. What is your idea of absolute happiness?
Ideally, waking up in the arms of Tom Hiddleston or Michael Fassbender. More realistically, it would be sleeping in as late as I want, waking up to a breakfast of bacon and pastries, lounging around reading and sipping tea or iced coffee with my silly cat in my lap, napping, Chinese for lunch, going book shopping and then coming home to a steak dinner, before going back to bed and reading until I fall asleep.
5. What is your favorite indulgence, either wicked or benign?
Butter Almond Ice cream. Fleischkele (old family dish, basically a fried meat turnover), my 500 count lavender sheets.
6. Fahrenheit, Celsius, or Kelvin?
Parsley, Sage, Rosemary, and Thyme...
7. Who are your favorite characters in history? Have any of them influenced your writing?
This is as close to writing as I get anymore, so no real influence that I'm aware of. I'm blanking on the characters.
8. Aside from other writers, name some artists from whom you draw inspiration and talk a little about their work.
no answer for this.
9. Dogs, cats, budgies, or turtles?
All of the above!
10. In the For-All-Eternity category, what will be your final thought?
Well, damn....
Monday, December 1, 2014
Still here...
The last few months have kind of sucked. We got Dad home, immediately had to have him re-hospitalized, and now he's home again. So far, so good...knock wood.
I'm tired all the time. Chronic Fatigue and Seasonal Affective Disorder are a crappy combination. Dr. B. is at the end of his tether trying to figure out how to treat me.
Anyway, posting may be sporadic for the remainder of the year. I'll try to keep up, but no promises.
I'm tired all the time. Chronic Fatigue and Seasonal Affective Disorder are a crappy combination. Dr. B. is at the end of his tether trying to figure out how to treat me.
Anyway, posting may be sporadic for the remainder of the year. I'll try to keep up, but no promises.
Friday, November 14, 2014
Foodie Friday- BBQ Beef & Mashed Potato Pie
Another good casserole, found here.
Ingredients
2 pound(s) Yukon gold or white potatoes, peeled and cut into 2-in. pieces
Kosher salt and pepper
4 tablespoon(s) olive oil
1 large onion, chopped
1 1/2 pound(s) lean ground beef
4 plum tomatoes, seeded and diced
1/2 cup(s) ketchup
2 tablespoon(s) cider vinegar
1 tablespoon(s) Dijon mustard
1 tablespoon(s) molasses
1 tablespoon(s) Worcestershire sauce
Directions
Place the potatoes in a pot. Add cold water to cover; bring to a boil. Add 1 tsp salt; simmer until just tender, 15 to 18 minutes.
Reserve ¼ cup of the cooking liquid; drain the potatoes and return to the pot. Mash with 3 Tbsp oil, ¼ tsp each salt and pepper and 2 Tbsp of the reserved cooking liquid (add more liquid if necessary).
While the potatoes are cooking, heat the remaining Tbsp oil in a large skillet over medium heat. Add the onion and ¼ tsp each salt and pepper and cook, covered, stirring occasionally, until tender, 8 to 10 minutes.
Heat broiler. Add the beef to the onion and cook, breaking it up with a spoon, until no longer pink, 5 to 6 minutes. Spoon off and discard any grease. Add the tomatoes and cook, stirring occasionally, for 4 minutes.
In a bowl, whisk together the ketchup, vinegar, mustard, molasses and Worcestershire; add to the beef and cook, stirring, for 1 minute.
Transfer the beef mixture to a 2-qt broiler-proof baking dish and top with the mashed potatoes. Broil until beginning to brown, 2 to 4 minutes.
Ingredients
2 pound(s) Yukon gold or white potatoes, peeled and cut into 2-in. pieces
Kosher salt and pepper
4 tablespoon(s) olive oil
1 large onion, chopped
1 1/2 pound(s) lean ground beef
4 plum tomatoes, seeded and diced
1/2 cup(s) ketchup
2 tablespoon(s) cider vinegar
1 tablespoon(s) Dijon mustard
1 tablespoon(s) molasses
1 tablespoon(s) Worcestershire sauce
Directions
Place the potatoes in a pot. Add cold water to cover; bring to a boil. Add 1 tsp salt; simmer until just tender, 15 to 18 minutes.
Reserve ¼ cup of the cooking liquid; drain the potatoes and return to the pot. Mash with 3 Tbsp oil, ¼ tsp each salt and pepper and 2 Tbsp of the reserved cooking liquid (add more liquid if necessary).
While the potatoes are cooking, heat the remaining Tbsp oil in a large skillet over medium heat. Add the onion and ¼ tsp each salt and pepper and cook, covered, stirring occasionally, until tender, 8 to 10 minutes.
Heat broiler. Add the beef to the onion and cook, breaking it up with a spoon, until no longer pink, 5 to 6 minutes. Spoon off and discard any grease. Add the tomatoes and cook, stirring occasionally, for 4 minutes.
In a bowl, whisk together the ketchup, vinegar, mustard, molasses and Worcestershire; add to the beef and cook, stirring, for 1 minute.
Transfer the beef mixture to a 2-qt broiler-proof baking dish and top with the mashed potatoes. Broil until beginning to brown, 2 to 4 minutes.
Friday, November 7, 2014
Foodie Friday Flashback- Sweet Potato Queens Death Chicken
Found in several of the books, this version of this yummy casserole is found here.
Ingredients
6 slices bacon
1 cup white rice
3 -4 chicken breasts ( or equivalent in other chicken parts, if you prefer)
1 (10 3/4 ounce) cans regular condensed cream of chicken soup or 1 (10 3/4 ounce) cans reduced-fat reduced-sodium condensed cream of chicken soup
1 cup water
1 teaspoon oregano
3 tablespoons dried parsley flakes
ground nutmeg
garlic salt or garlic powder ( you won't miss the salt)
Directions
Line a 9x13-inch baking pan with the bacon.
Pour the uncooked rice over the bacon, then lay the chicken breasts on top of the rice.
Whisk together the remaining ingredients-- using a pinch of nutmeg and a few shakes of garlic salt/powder-- but*don't* eliminate the nutmeg, because I promise, it's what makes the dish!
Pour the whisked mixture over the rice, then cover the dish with heavy duty foil (the author states emphatically that it's really important to use*heavy duty* foil, so if I don't have any, I use two layers of regular foil to be safe).
Bake at 300 degrees F for 2 hours.
My tweaks- I like a little thicker sauce and more of it, so I skipped the water & used 1 can cream of chicken & 1 can of cream of mushroom soup. Also threw in a few tablespoons of sour cream. I usually skip the parsley unless I have fresh on hand (rarely) and just add extra Italian seasoning. Also, use garlic powder- if you use a good bacon, you won't need or miss the salt.
This is good the day it's made, but if you can force yourself to leave some, it's even better the next day!
Ingredients
6 slices bacon
1 cup white rice
3 -4 chicken breasts ( or equivalent in other chicken parts, if you prefer)
1 (10 3/4 ounce) cans regular condensed cream of chicken soup or 1 (10 3/4 ounce) cans reduced-fat reduced-sodium condensed cream of chicken soup
1 cup water
1 teaspoon oregano
3 tablespoons dried parsley flakes
ground nutmeg
garlic salt or garlic powder ( you won't miss the salt)
Directions
Line a 9x13-inch baking pan with the bacon.
Pour the uncooked rice over the bacon, then lay the chicken breasts on top of the rice.
Whisk together the remaining ingredients-- using a pinch of nutmeg and a few shakes of garlic salt/powder-- but*don't* eliminate the nutmeg, because I promise, it's what makes the dish!
Pour the whisked mixture over the rice, then cover the dish with heavy duty foil (the author states emphatically that it's really important to use*heavy duty* foil, so if I don't have any, I use two layers of regular foil to be safe).
Bake at 300 degrees F for 2 hours.
My tweaks- I like a little thicker sauce and more of it, so I skipped the water & used 1 can cream of chicken & 1 can of cream of mushroom soup. Also threw in a few tablespoons of sour cream. I usually skip the parsley unless I have fresh on hand (rarely) and just add extra Italian seasoning. Also, use garlic powder- if you use a good bacon, you won't need or miss the salt.
This is good the day it's made, but if you can force yourself to leave some, it's even better the next day!
Tuesday, November 4, 2014
Election Day
I hope you voted today.
I did. I feel like I have to, no matter how slim the odds of my vote making a difference. Why?
1.The Armed Forces- all branches. The people who fight & die to protect our country and allow us to use the rights we have. Too many members of my family (on both sides) have served for me to not appreciate the sacrifices made on our behalf. My beloved Uncle John was one of the original Montford Point Marines (more on that here) and served in both Korea & Vietnam.
2.The National American Womens Sufferage Association fought for women to have the right to vote, risking social ridicule and jail sentences to have their voices heard. Those women went through hell to see that I had the same rights and opportunities to vote as the men of our country did. Many tried to go on hunger strikes while in prison and were brutally force fed by guards. (The movie Iron Jawed Angels can be a bit hamfisted, but is a good example of what they did)
3. The American Civil Rights Movement. Again, many members of my family participated in this. They demanded the right to be treated equally, with all the rights and privileges that they deserved.
So there are my three reasons for voting no matter what. I realize that the right to vote also comes with the right to not vote. However, as a bi-racial woman in a country where political changes seem to occur almost daily, I feel it would be a slap in the face of those who came before me to not honor their sacrifices and use the vote they gave me.
I did. I feel like I have to, no matter how slim the odds of my vote making a difference. Why?
1.The Armed Forces- all branches. The people who fight & die to protect our country and allow us to use the rights we have. Too many members of my family (on both sides) have served for me to not appreciate the sacrifices made on our behalf. My beloved Uncle John was one of the original Montford Point Marines (more on that here) and served in both Korea & Vietnam.
2.The National American Womens Sufferage Association fought for women to have the right to vote, risking social ridicule and jail sentences to have their voices heard. Those women went through hell to see that I had the same rights and opportunities to vote as the men of our country did. Many tried to go on hunger strikes while in prison and were brutally force fed by guards. (The movie Iron Jawed Angels can be a bit hamfisted, but is a good example of what they did)
3. The American Civil Rights Movement. Again, many members of my family participated in this. They demanded the right to be treated equally, with all the rights and privileges that they deserved.
So there are my three reasons for voting no matter what. I realize that the right to vote also comes with the right to not vote. However, as a bi-racial woman in a country where political changes seem to occur almost daily, I feel it would be a slap in the face of those who came before me to not honor their sacrifices and use the vote they gave me.
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