Soup of Onions Francaise

Cheap and Easy the French will hang their heads in delicious embarrassment.

Ingredients:
2 1/2 onions sliced very thin
2 T. butter
1 T. olive oil
2 minced garlic cloves
1/2 tsp. sugar
2 Bay leaves
2 cans Beef Broth
1 tsp. dried rubbed sage
1 T. all-purpose flour
Salt and Pepper to taste
Toast, crust removed
Gruyere cheese, or Swiss, if that is what's in your fridge

I sliced 1/2 an onion before I had to walk out of the kitchen with stinging eyes.

Melt butter and olive oil together over medium heat in a large pot. Add onions, stirring occasionally until limp and transparent. Add garlic, sugar and bay leaves. Caramelize those bad boys over medium low heat for at least 10 minutes, stirring often.

Add in broth. Bring to steady boil to reduce another 10-15 minutes. If you happen to spill some red wine into the pot, now would be the time to do it. Sprinkle in your sage followed by your flour. Sprinkle sprinkle sprinkle the flour. Then whisk like a mad woman.

My flash turned it yellow, but I promise it is brown

 You can either fish out the inevitable flour pearls that pop up, or you can leave them and tell your hubby that it is supposed to be there, like I do. If you want the soup thicker sprinkle in more flour and then whisk away your worries and frustrations. Remove from heat, divvy into bowls, and top with your toast and cheese. Eat with a giant spoon to prevent any slurping sounds.

Halloween Traditions - Caramelicious Apples

I am linking up with Casey Wiegand at The Wiegand's for a delightful Fall Posting Spree.
I wanted to share a few of my family of two's (the third debuting in January) favorite Autumn traditions.

Caramel Apples

We triple coat Granny Smiths with may favorite candy - caramel - and then smash on whatever delicious treat we have laying around. One year it was chopped nuts, another it was crunched up Snickers Bars, mini-Chocolate Chips another, last year we crumbled Oreos and this year Reese's Pieces. Fall colors, juicy apples, and sweet peanut buttery lovin'... perfect way to start off the Haunting Season.

So what do you need?

• 2 of the biggest apples you can find
• 2 Popsicle sticks/tongue depressors
• 1/3 of a bag of caramels
• 2 Tbsp. water
• Topping du jour

simple math for delicious results

1. Jam the Popsicle sticks into your giant apples (we used tongue depressors I had left over from making our Wedding Program Fans/Game Cards from last year) so they are halfway into your hugemongous apple.
2. Place apples on small sheets of wax paper.
3. Unwrap all those caramels. Feel free to eat a few so it feels worth the effort. Over medium-low heat melt with your water, stirring constantly. You must not burn the caramel!
4. When sufficiently soupy, roll/dip/dunk/drip/spoon that syrup of the season over the apples.
5. Let cool for just a few moments (these babies harden quick!) and apply handfuls of your topping all over it. Plop it down on the wax paper.
6. Cool in the refrigerator for about an hour.When you can no longer stand the wait, return to room temperature for about five minutes then DEVOUR.

You can save them in an airtight plastic container for a few days to keep the fun alive for several days.

Nature's Serving Size

A few years ago I dieted and lost a chunk of weight (which I have found has returned since I saw the plus sign on a magic stick a few months ago). One of the best recipes I found while enduring a holiday season without my constant companion - carbs - is for no-carb Stuffed Peppers. Veggie packed scumptiousness, I tell ya!

All you need to make a meal for two is:
2 Green Peppers, tops removed and seeded
1/2 lb ground beef, ground turkey or soy crumbles
1 T. garlic powder
1/2 small onion, finely chopped
3 white button mushrooms, finely chopped
1/2 tomato, chopped (or handful grape tomatoes)
1/4 c. tomato sauce

1. Preheat oven to 350. Pour about a cup of water into a baking dish. Place the peppers in the dish and cover with aluminum foil. Bake 15 minutes.
2. Brown beef then drain any fat. Continue cooking with garlic powder, onion, mushrooms and tomato 7-10 minutes until tomatoes soften and onions turn translucent. 
3. By this time the peppers have softened and are ready to be stuffed. Tightly pack each pepper with your meaty veggie mix. Top with each with tomato sauce.
4. Bake for 20 minutes, uncovered. When done, cool for about 3-5 minutes, then serve.

Cooking with Cider

We have a gallon of cider chillin' in the fridge. I cannot imbibe said cider because it is not pasteurized.  Curses! In my cider sadness I decided to make dinner that could incorporate this nectar of the North Carolina Hills. Craving breakfast for dinner, I decided on Cider Spiked French Toast. I can't really say it is a recipe because like most of what I cook I did it by sight and guesstimating.

Shawn has been downing the cider, as you can see, and I wanted a crack at it, too!

 Wisk together two eggs, and equal parts cider and skim milk (for ultra deluxe luciousness use half and half) I think I can safely say I used about a quarter cup of each but it could have been less, a pinch of nutmeg, ground ginger and a dash of cinnamon. Dip each side of your trusty bread slice into the soupy batter, refreshing your spices with each slice. Cook over medium heat on a griddle or frying pan. Cut into adorable triangles and dust with powdered sugar. Serve with your favorite fruit (I suggest warm spiced apple slices) or protein (we chose scrambled eaggs with a hint of Mrs. Dash Table Blend) and warmed 100% maple syrup.

Oil and butter free frying

Filling fiber and a safe way to enjoy cider for those with compromised immune systems like us pregnant or nursing moms.

Bikini Zucchini Bread

Yes, I still have the giant zucchini from Illinois in my refrigerator. Yes, I have every intention of creating many a delicious concoction until the monster veg has been defeated and devoured. I found the holy grail of zucchini bread recipes on AllRecipes.com and slimmed it down a bit because lawd knows, I will want to eat this entire loaf. You can find the original recipe here. I halved the recipe, because, again, I would hide in the pantry eating a whole loaf myself, knowing I had to share the second one.

My biggest suggestion is to sub out all the artery clogging oil in favor of applesauce. You use the exact same amount of applesauce as you would oil, so it saves the math headache for another baking day. I also use Pam for Baking instead of grease and flour. Saves the calories and the time. I mean, who wants to wait when you have a cinnamonlicious bread rising in the oven?

I may make this again this week to spread the love to Hardworking Hubby's coworkers, and to my little Museum staff, too.

Lasagna Deliziosa

Much like Garfield the cat, my Hungry Hubby could eat lasagna every night (and afternoon, and most likely morning, too if given the option). Every once in a while I bust out this layered-love for his wide-eyed dining pleasure. This time, I added a secret layer of shredded zucchini. My mother-in-law brought a zucchini the length of my arm and the width of my calf (seriously, this is not really an exaggeration).

How to make this yummtastic meal of tastiness:

• Shred about a cup of zucchini and drain (put zukes in a paper towel-lined strained, dust with salt, let sit at least 30 minutes, squeeze out extra moisture). 
• While boiling a pot of lightly salted water, preheat your oven to 350 degrees. Add in lasagna noodles. Boil 8-9 minutes. 
• Brown ground beef/turkey/or soy crumbles with 1/2 a Tbsp of garlic powder, a dash of salt, several cranks from a pepper mill. Once you do an initial drain of fat from the beef (once you see it change from pink to brown), add in a couple pinches of dried sage, a couple spinkles of fennel seeds, and a healthy dash or two of dried basil. Cook an additional five minutes. Drain off any remaining fat from the meat. It's okay if some of your herbs escaped with the grease. The flavors infused just enough as you prepare yourself for the oven.
• Coat the bottom of your pan (I use a bread loaf pan since I am only cooking for two + leftovers) with prepared spaghetti sauce. Layer in noodles, followed by beef, dallops of part skim ricotta cheese, zucchini. Repeat starting with sauce until you've achieved the height you predetermined for your masterpiece. Finish off with a mozzarella top. 
• Bake this bad boy for 30 minutes. Wait a few minutes before cutting into. I know, it's painful to wait, but you don't want it sliding around on your plate. Serve with a light salad and garlic bread (or in our case heels toasted, buttered then sprinkled with garlic powder).

Devour!
Bon Appetit!

Classic Perfection

Somethings are just soooo right you cannot improve upon them. Some things are just the best.
Nestle Toll House Chocolate Chip Cookie Recipe, I'm calling your name.

I have tried other recipes for allegedly the world's best cookie, but I cannot fathom a better one than Toll House's. This weekend I made four dozen cookies and and sloooowly making my way through them. Bless that test kitchen that originated this butter and brown sugar dream. I don't add nuts or coconut or other flavors or additives. Simple perfection is the power of a delicious cookie dream come true.

A plus side is that Happy Husband has made it his mission to eat as many as possible in one sitting... at every sitting. They are his favorite cookie too.

You can find the magic recipe on the back of their semi-sweet chocolate chips or here. What do you find so classic it should never be altered? What are some things you believe to be the world's best?

Obviously no one paid me for my baking and tasting opinion, if they did I would opine all the time and overindulge with more frequency. That being said if anyone wants to pay me to bake and eat and spread the good word of a fine pasrty, I am accepting all offers in all forms of payment.

The Joie of Baking

I love to bake! I really, really love the smell of fresh from the oven bread. The process of baking bread brings me joy. There are long periods of waiting, short bursts of kneading, patience and care, all leading up to a fantastic reward.

It has been a little while since I have last made bread. First thing this morning, I was in the kitchen creating a starter (dry active yeast, warm water and a very, very light sprinkle of sugar). Today I made French Baguettes from this recipe which according to the recipe poster is from the bestseller, French Women Don't Get Fat. Here is the gist of it (produces four thin loaves).

~

1. First, gently stir in 1 tsp. of active dry yeast into a half cup of warm water (i also sprinkle in a pinch of sugar to get the yeast really going). Wait about 10 minutes, watching for the yeast to bubble to life. In a large bowl, stir together 4 cups of all-purpose flour and two tsp. of salt. Add in the yeast mixture (should look like a beige slurry). Mix together until smooth and sticky.

2. Knead dough pushing and folding the dough for about 10 minutes on a lightly floured surface. You may end up adding up to a full cup of flour if our dough is too sticky. It should be glutinous but not sticking all over your fingers. Form it into a ball.

Just moments before, this bowl had a magnificent dome.

3. Transfer to a lightly greased bowl (I actually spray a sheet of plastic wrap with nonstick cooking spray, placing the dough blob on top of it while I wash and then spray the same bowl I mixed it in). Cover the bowl with plastic wrap or damp tea towel and let it rise, doubling in size. I usually put mine outside on the patio for two hours so the heat amplifies the bubbling power of the yeast during the warmer months or leave on the stove in the kitchen for up to three hours in colder times.

4. One your dough has puffed up sufficiently, uncover and punch it down a couple times, releasing some of the air. Line two cookie/baking sheets with parchment paper. Divide your dough ball into four equal parts. Roll each mini dough ball into the familiar baguette shapes. Let them rise again on the baking sheets for about a half hour, on the stove top as you preheat the oven to 450 degrees. They should have doubled in size.

Work in Progress

5. In a small bowl, mix together an egg and 1 Tbsp. of cold water. Score the tops of the loaves diagonally with a sharp time several times, then brush with the egg mixture. Sprinkle your favorite herbs, sesame/flax/sunflower seeds, rock salt, any topping you desire. **I topped one with Herbs de Provence, one with sesame seeds, kept one plain, and the other with a light dusting of rock salt. Place two ramekins filled with water on the baking sheet before placing it on the oven. Bake for 15 minutes. Then drop the temperature to 400 degrees, baking another 5-10 minutes. Repeat with second pair of loaves. 

You can wrap, bag and freeze the bread for quite some time, defrosting on the counter top just before you are ready to slice up and enjoy. Soups, salads, dinners, bruschettas, mini sandwiches will resonate with the love you put into it.

The first week of August..

1. I miss red lipstick! I haven't worn it since I've become a southerner and didn't realize how much miss it until watching Captain America with the hubster. Enjoyed the movies, but spent much of the time envying the finger waves and those cherry red puckers. Busting out my trusty tube now!
2. My bump is really showing, as evidenced by yesterday's post. It just popped out of nowhere in the past couple days.
3. I have come down with some serious cabin fever. Need.To.Get.Out.Of.The.House.But.First.Need.Money.Tree!
4. Not having purchased a single thing for the bean is making me crazy. I am a planner who needs to feel prepared. So I bought a package of diapers on my way home, just in case the fetus needs one in several months.
5. Florida avocados are great for eating by themselves (they shoot me straight back to my Grandfather's avocado tree in his backyard.. a tasty childhood, indeed!), but are not great for making guacamole. Alas, shoulda bought a Hass. Even as a wee one, I could eat an entire giant the size of my face with simply salt and pepper.

 Here is a quick recipe of how I make my guac:

GUACAMONIQUE
1 Hass avocado, slightly squishy to the touch
1/4 red onion, chopped small
1/4 tomato, seeded and chopped
1 tsp. garlic powder (we use more garlic than most people I know :) )
2-3 twists of a black pepper mill
2 shakes of a salt shaker (sometimes, I leave it out

Slice open the avocado, lengthwise. To remove the pit, whack it with the sharp side of your chef's knife twisting a little to pull it out. Combine all ingredients. Mash with a potato masher to save minutes of frustration, but make sure to leave some chunks. Give a quick gentle stir with a spoon. Devour using tortilla chips, pita, bread, your hands, whatever you have available! This goes very quick in this happy lil home. Salud!

Send-Off Soiree

We threw an impromptu get-together to send off Hubba Hubby on Friday. Friends came over to hang out and see that magic man of mine before he moves. We reminisced about old times: life in his Fraternity House, how we move every two years, the funny stuff we did as brilliant, but silly college kids. It was great seeing everyone, but a little sad that we don't know when we'll see them next.

In honor of the occasion I made a southern like menu:

Grilled Burgers and Grilled Brats (he insisted)

Pulled Pork Sandwiches

Coleslaw

Sweet Tea Vodka

Lemonade

Beer

Baked Beans

Homemade-From-Scratch Two-Layer Chocolate Cake with Coconut Pecan Icing  

(Am in total denial that he is moving away from me, but I'll see him soon)

Okay so the menu wasn't Southern at all. I just wanted to have chocolate and Sweet Tea Vodka with Lemonade. Very refreshing!

Was going to take a picture of the very pretty cake, but, it was eaten waaaay faster than I thought. Here is the original recipe instead. My revisions are as follows:

Very Impressive Chocolate Cake
2 c. sugar

1 3/4 c. cake flour

1 c. unsweetened cocoa powder

1 1/2 tsp baking powder

1 1/2 tsp baking soda

1 tsp salt

2 egg

1 c. skim milk

1/2 c. unsweetened applesauce (use this instead of oil and save hundreds of calories)

2 tsp. vanilla extract

1 c. boiling water + 1 tsp. instant coffee granules

1. Preheat oven to 350 degrees. Grease and flour two 9in. cake pans.

2. Mix together dry ingredients until well incorporated. Add in wet ingredients (except water/coffee combo), beating on medium speed for two minutes. Stir in boiling water/coffee, little bit at a time until all is in. Batter will be very thin (like how you will stay thin after eating this cake).

3. Evenly divide into two pans. Bake 30-35 minutes (mine took 38 minutes so check for doneness by inserting toothpick into center, if clean when it comes out, your good to go).

4. Cool 10 minutes, then remove pan and let completely cool on wire rack. 

5. Frost top of one cake with half of a tub (ha ha, I didn't say it was all homemade) of Betty Crocker's Coconut Pecan frosting. Top with second cake, then frost that top. Add an adorable strawberry to the top of it to see what mine actually looked like :)

Kale Chips

Taking something healthy, drying it out and dumping salt on it... oh yeah!

Actually kale chips are really healthy and I don't add much salt and almost zero oil.Here's how to do it:

1. Wash the kale and then dry thoroughly (or you'll get soggy chips...gross)
2. Cut off/out the stem (the stem is also gross)
3. Spread out in a single layer on a parchment lined baking sheet
4. Lightly coat with cooking spray followed by a light sprinkling of sea salt or seasoned salt
5. Bake at 350 for 10-15 minutes (they burn very easy)
6. Consume... delicious!

La Comida Fantastica recipies

Ginger Steamed Crab
The crab legs are so easy to prepare. It only takes a few minutes. In my family, it is a right of passage to spend hours and hours and hours cracking and devouring crab legs. Oh the memories!
To serve 2:

• All the crab you can eat! (we went with a paltry pound and a half)
• Fresh Ginger, about two inches
• Fresh Garlic, two cloves
• Couple Scallions
• Side salad w/ fresh squeezed lemon
• Melted butter (optional)

1. Wash and scrub the crab legs (mine were a frozen managers special, saves money and bought me an extra day).
2. Crack legs with a cleaver (or heavy knife) to create opening for the steam.
3. Boil about an inch and a half of water. Place steamer basket in pot of boiling water (you can also use an aluminum pie plate with holes poked into it resting on a metal cookie cutter... frugal genius, yes I am)
4. Slice up about an inch of fresh ginger ans at least one garlic glove (two of my favorite ingredients I am known to go waaaaay overboard on, so use your own taste preferences). For even more delightfulness, slice up two scallions then drop all into basket.
5. Place your crab on top of this culinary yum-fest. Cover.
6. Steam approximately 5-8 minutes.
7. Serve alongside a light salad of greens, thinly sliced red onion and lemon-juice (Happy Husband added tomatoes for color). You could also melt some butter to dip your crab meat in, but you wont need very much.
8. Crack away!

(Modified) Catalan Fish Stew
I love shellfish, all kinds really. Buying all the different varieties gets quite costly when you live in a landlocked locale like AZ. I make use of great sales and the freezer section of my grocery store. Saves cash and time at the store. Serves 2

• 1/2 Bag of Mariscos Mix (Mixed shellfish, and fish, you can find in the frozen section), defrosted
• Few threads of saffron, infused in water (I used 2 tsp. Tumeric -no water, because saffron is dang pricey, and I love the color of Tumeric)
• 1/2 onion, chopped
• Tsp olive oil
• Clove garlic, chopped
• Tsp. thyme, chopped
• Bay leaf
• Red Bell Pepper, chopped, seeds discarded
• Can No-Salt Added diced tomatoes
• Tsp Paprika (I prefer Hungarian, but use whatever you have)
• 1/2 c. fish stock
• 1/2 c. ground almonds (I chopped then beat them in a plastic bag)
• Thick and crusty bread

1. Cook onion with olive oil until golden, but not browned (about 10 minutes). Stir in garlic, herbs, and bell pepper 5 minutes until pepper is softened. 
2. Add in tomatoes and paprika, simmering 5 minutes. Stir in stock and saffron and a splash of water. Simmer 5-10 minutes until sauce is reduced. Add salt and pepper, to taste.
3. Dump in the shellfish mix. Reduce heat to low, cover and and simmer another 5 minutes. If you have clams and mussels still in the shell, remove any that are cracked or will not open.
4. Serve immediately with the tasty bread (even older bread will soften up a bit).

It is Soy Good

In keeping with my efforts to lose a lil chunk around my middle and eat more ethnic foods, I bought tofu. I have told myself for years that I "love" tofu. I know I like soy sauce, edamame, soy crisps, meatless-though-meatlike burgers and chik'n, and all the processed foods that have soy additives, so "loving" tofu wouldn't be inconceivable, right? Truth be told, I am a texture person. Cottage cheese? Gross! Raw tomato - seeds intact? Gross! One too many chews on a banana? Blech! Jell-o with fluffy creamy stuff? Gag! Tofu might not be the best option for one as squeamish as I.

I have had said tofu (extra firm to prevent squish factor) in the fridge for about a month, now nearing its expiration. Happy Hubby has teased me about it since its initial purchase. Happy Hubby stayed happy knowing that he will not be forced to chow down on this "non-food," even though I assured him it would only taste like whatever you cook with it. (Sometimes I say things so that I am the one needing convincing, his is one of those times.)

Courage, Bravery, Chutzpah! Oh My!

I am delighted to say that my first foray into tofu territory was delightful.It was peanutty, scalliony, sesame-y!

8 oz Extra Firm Tofu, cubed and drained
2 oz shrimp, peeled and deveined (I used pre-cooked)
1 1/2 tsp . Olive Oil
1/2 tsp. Sesame Oil
1/2 c. Spring Onions, chopped
1 tsp. Light Soy Sauce
2 1/2 tsp. Fresh Ginger, grated
1/2 c. Light Chunky Peanut Butter
Splash of Water
1/3 c. shredded coconut
Red Pepper Flakes, to taste

1. Heat olive oil and sesame oil in a skillet over medium-high heat. Reduce heat to medium, and cook green onions for one minute. Add tofu and pre-cooked shrimp, and continue cooking 4 minutes more, sprinkling with soy sauce halfway through. Gently stir in the peanut butter, ginger, and pepper flakes, being careful not to break the tofu, until well incorporated. Add splash of water to produce a more saucy-sauce.
2. Remove from heat, and toss in coconut. Transfer to a serving dish, and sprinkle with sesame seeds and any extra spring onion.
3. Devour!

(Yields 4 servings)

I adapted this recipe to reduce tofu to what I had in the fridge and add shrimp to entice Hubster into eating some. I also added more ginger and some red pepper flakes for some heat and zing! If you kick out the shimpers, you have a vegetarian delight.


Nom Nom Nom Nom...mmmmmm.... good.

A Feast with a Fez On

Last night I made a super easy fish dish from my cookbook. I adapted the recipe to only make two servings, but it is simple to adjust to fit your needs.

Moroccan  Red Snapper with Chermoula
Ingredients:

• 2 fillets red snapper (I used tilapia, because I always use tilapia)
• 2 cloves garlic
• 1/2 scant cup cilantro
• pinch sea salt
• 1/2 tsp paprika
• 1/2 tsp ground cumin
• 1/3 c. extra virgin olive oil
• 2 T. lemon juice
• 2 Lime wedges, for taste

Directions:

1. Using a mortar and pestle (which I would love to have, so I used a bowl and spoon and then a food processor), grind and smash garlic, then add in sea salt and cilantro followed by paprika and cumin.Once that is all nice and smooshy slowly incorporate olive oil and lemon juice. Bang! You have Moroccan Chermoula!
2. Place fillets in non-metallic baking dish. Make a couple slashes in each fillet and marinate with Chermoula for one hour in the refrigerator.
3. Preheat your oven to broil (or heck, use the grill... yum!). Broil fish for 4-5 minutes per side.
4. Garnish with a sprig of cilantro and a lime wedge.

Serving Suggestion:
Serve with side of couscous and green beans. That's what I did and it was a spicy bit o' heaven.

Happy Hanukkah!

I may not be Jewish, but I love the food! When I was in elementary school (2nd-4th grades), I got to learn all about Judaism -as much as a little kid with a Baptist background could understand anyway. I particularly enjoyed when my second grade teacher brought in latkes, rugelach, and I {think it was} kugel for us kids to enjoy during Hanukkah. We made dreidels, lit the menorah, and snacked on chocolate coins. I loved every second; it was so different than Christmas, yet felt so familiar. Here is my recipe for yum-o latkes.

2 c. grated potato (wring out to removed excess moisture)
1 egg, beaten
1 Tb. grated onion
2 Tb. matzo meal (or flour, if you don't have it)
1 tsp. salt
1/2 c. peanut oil for frying

Mix together first 5 ingredients. Heat oil in pan until hot (drop a water droplet in it to see if it sizzles, if it does, then you are ready to party). Place large spoonfuls of potato mixture into oil, pressing down until flat (approx. 1/2 inch thick). Brown on both sides, then drain on paper towels. Serve piping hot with sour cream and/or applesauce.

Enjoy!

Eat Your Heart Out Betty Crocker

Apple Pie-liciousness

Behold, an apple pie from scratch! You can tell it is from scratch because my crust, well... it looks a lil cracked and well, crusty. I call it a homestyle look. It was delicious and syrupy and appley and hard to pass up on seconds (which I don't know if I have the willpower to do again).

Here is the recipe:

• Pie Pastry (you can find a recipe online or buy in the grocery store) enough for top and bottom of 9" pie plate
• 7 cups apples, cored & peeled & sliced (I used Granny Smiths; cut somewhat thin so your pie doesn't overflow with lumpiness like mine did, unless you want that homestyle look)
• 2 Tb. lemon juice
  
• 1/2 c. white sugar
• 1/2 c. packed brown sugar
• 1 Tb. ground cinnamon
• 1/2 tsp. ground ginger
• 1/2 tsp. ground nutmeg
• 2 Tb. (heaping) all-purpose flour
• 1 Tb. butter
  
• 1 egg, beaten
• a little extra white sugar

1. Preheat oven to 375 degrees and make sure your apples are room temperature.
   
2. Prepare crust. One sheet should be in pie plate and the other laying flat
   
3. Toss lemon juice over apples in large bowl, set aside. Mix together sugars, spices and flour in small bowl. Once thoroughly mixed, toss into apples, coating them.
   
4. Pour spiced apples into prepared pie plate. Dot butter randomly over apples.
5. Place second pastry sheet over apples, crimping the edges together to seal. Brush the beaten egg over the pastry then sprinkle a little sugar over the top. Cut little slits to vent the pie.
6. Bake at 375 for 35 minutes then an additional 15 minutes at 400 degrees. Let cool before serving.
7. Devour!
   

Im going to get you my pretty...

Halloween is my favorite holiday. Happy Husband and I began dating right around Halloween 2003. We have been to countless scary-thrill-tastic movies and Haunted House ranging from campy-kitschy fun to screaming-laughter inducing terror. To us, this is a season of love. I love to make Halloween themed edibles. Above are my almond flavored Witches' Fingers a creepy and delicious treat.

1 c. butter, softened
1 c. powdered sugar
1 egg
1 tsp. vanilla extract
1 tsp. almond extract
2 2/3 c. all-purpose flour
1 tsp. baking powder (make sure this isn't old - otherwise they don't turn out)
1 tsp. salt
Raw Almonds for finger nails
Green Food Coloring

Mix all (except almonds) ingredients together until coloring is fully incorporated (I use my hands since I like the color to be thoroughly kneaded in). Form into dough ball and refrigerate approximately 30 minutes (or one Twilight Zone episode, he he he).

Preheat oven to 325 F. Remove 1/2 dough ball. Pick out small chunks (my guess is a heaping Tablespoon worth), roll into small ball then into a log form, gently squeezing in a section in the rear and a section just above the middle of the log. Slightly flatten this lumpy log, then using a chilled knife press three lines into the knuckle-area, then press almond-nail into tip of dough.

Repeat with remainder of dough. Keep formed fingers in the refrigerator until ready to bake. Bake for 20-25 minutes. Voila! You have a cauldron worth of severed fingers. Everyone you know will be envious.

Listening to: "The Ghost Inside" by Broken Bells, "High Road" by Broken Bells

Two Courses

Here are a couple of meals I have made recently that went over very well in my Happy Household.
Not a lot of work!

Clam Sauce over Thin Spaghetti
1 onion, chopped
3 garlic cloves, minced
2 T. Olive Oil
1 T. Butter
Pinch of saltWhite Pepper, to taste
1/2 bunch parsely, diced (or as I like chiffon)
2 servings Whole What Thin Spaghetti
1 can o'clams
Shredded Parmesan, to taste

Cook pasta according to package instructions (usually boiling 5-7 minutes). Drain and put aside. Sweat your onion and garlic in pan with 1/2 T. butter. When become translucent add in clams, oil and remaining butter. Reduce (if too watery, wisk in some all purpose flour until become more saucey). Toss in your pasta, coating in all of the buttery and garlicky goodness. Sprinkle in parsley. Dump your portion on your plate, garnishing with remaining parsley and shredded parm. Slice up a hunk of french bread for sopping up the sauce and serve it on the side.
There you have it! Dinner in 10 minutes with little to no effort, but always sounds impressive.


And for dessert...

Delicious Summer Treat!

Kiwi-Strawberry Tart

A sleeve of Graham Crackers, crushed into dust ;) (should yield about 1.5 c.)
3 T. melted butter (or nonfat plain yogurt, for you health conscious ones)
1 tsp. vanilla extract
2 T. brown sugar
1 tsp. cinnamon

Preheat oven to 350 degrees. Mix above ingredients and press into 9 inch pie pan (might help to dip your spatula into water before using it spread into pan as the mixture will be a bit sticky. Bake 5 minutes.

Mix 2 c. skim milk (or almond milk, yum!) into Jell-o Instant French Vanilla Pudding (I also add in 1/8 tsp vanilla for extra oomph). Mix and let it st up. While waiting for that, slice 1 kiwi and approximately 10 strawberries. Once the pudding is set, spread evenly into crust, topping with rings of strawberry and kiwi.

Use whatever fruit is in season. I made this during summer so the farmer's markets were bursting at the seams with fresh berries.

Bon Appetite!

Listening to: "Teenage Dream" by Katy Perry

Vegetarian Delishes

I have resolved to eat Vegetarian dishes a few nights a week. I refuse that mean "salads" so I dove into my favorite website, allrecipes.com, for some inspiration.
Vegetarian Korma! Happy Husband said he missed the chicken, but still fell in love with this dish. I used too much coconut milk (never thought one could ever use too much of this treasure) so I tripled the amount of curry powder. Next time I plan on using the more powerful Madras curry powder for some kick.



2.25 tsp canola oil
1 small onion
1/2 tsp minced fresh ginger I used a full tsp
2 cloves garlic
1 yukon gold potato, peeled and cubed
2 carrots, peeled and cubed
1 1/2 T. crushed cashews
1 jalapeno, seeded and minced
4 oz. tomato sauce
1 tsp. salt
2 1/4 tsp curry powder (I used 2 T.)
1/2 c. frozen peas
1/2 red pepper, seeded and chopped
1/2 green pepper, seeded and chopped
1/2 c. coconut cream (I did a full cup... a very sweet whoops)
1 bunch fresh cilantro for garnish (essential for maximum flavor)

1. Heat the oil in a skillet over medium heat. Stir in the onion, and cook until tender. Mix in ginger and garlic, and continue cooking 1 minute. Mix potatoes, carrots, jalapeno, cashews, and tomato sauce. Season with salt and curry powder. Cook and stir 10 minutes, or until potatoes are tender.
2. Stir peas, green bell pepper, red bell pepper, and cream into the skillet. Reduce heat to low, cover, and simmer 10 minutes. Garnish with cilantro to serve.

We have also enjoyed Chunky Summer Tomato Soup (cold and garden fresh) and Meatless Confetti Chili (using leftover peppers from the Korma). Tonight we'll have Zucchini Crab Cakes (use shredded and drained zucchini instead of crab) and bake, not fry.

If I ate like this all the time, I might not miss meat (for long).

Enjoy, my veggie friends!

Reading: "Pride & Prejudice" by Jane Austen
Listening to: "I've Just Seen a Face" by The Beatles

Commencement of Cookery

Today is the first day I pledge commitment to my Calendar of Cookery. I have planned out five meals a week for the remaining three weeks of July. I went with an ethnic theme for July as I truly enjoy multicultural cuisine. I'll post some recipes as I go along, if they are up to par (quick and easy and mighty tasty). Tonight ... Chicken Paprikash {HUNGARIAN}. Later this week we'll have Tandoori Fish {INDIAN} and Shrimp Etouffee {CAJUN} just for a couple samples.

I made sure to leave a (2) day of leftovers/day of takeout/day of dining out per week just in case I don't feel like cooking. I made a weekly shopping list so that we can save on our grocery bills. A major component to my manifesto. Eat groceries, not money. Simple.

Let you know how it goes.

Listening to: "Headlock" by Imogen Heap
Reading: "A Reliable Wife" by Robert Goolrick