With "snow white icing," a term I don't get since it involves honey and that immediately tints the icing. I have never figured out how they get white icing (it is in the photo in the book) using honey. But, darn, the cake is good!
Showing posts with label cooking. Show all posts
Showing posts with label cooking. Show all posts
Saturday, October 24, 2009
Pumpkin time
My favorite: Porterhouse Pumpkin Bundt Cake from "Pie in the Sky," a high-altitude baking book.
With "snow white icing," a term I don't get since it involves honey and that immediately tints the icing. I have never figured out how they get white icing (it is in the photo in the book) using honey. But, darn, the cake is good!
With "snow white icing," a term I don't get since it involves honey and that immediately tints the icing. I have never figured out how they get white icing (it is in the photo in the book) using honey. But, darn, the cake is good!
Tuesday, March 31, 2009
Tuna thingies
In my last post, I talked about making creme fraiche so that I could make these tuna thingies.
The recipe appears at the bottom. First, combine ingredients.
Mmmmmmmmmmmmmm.
This is where you think, "What have I done? This is not healthy."
Double Mmmmmmmmmmmmmm. I won't tell you what this reminded me of. OK, bloody barf. That's what. Sorry.
Grease muffin tins. I am lazy and use this stuff.
Bake.
Eat with some salad to make yourself feel better about all the cream, eggs and cheese you are eating.
Starve because you limited yourself to only two, and they are not very big.
They tasted good. That's about all I can say. Not really worth the trouble, but good.
Here is the recipe for bouchons au thon (French for "little tuna muffin things")
6 oz canned tuna, drained
1 C grated Gruyere cheese
1/3 C creme fraiche
3 T tomato paste
1/4 C chopped yellow onion
leaves from 2-3 sprigs flat leaf parsley, finely chopped
1/4 t salt
mix everything up, put in greased muffin tins (makes 8), bake at 325 for 20-25 minutes or until tops and edges are set. Will collapse a bit as they cool. May freeze for a month after cooling.
per serving of two:
235 calories, 23 g protein, 14 g fat (!!!!)
--------------------------------------------------------------------------------
I used parsley from my herb garden for that recipe. It's the first time I've used anything from my herb garden, partially because most of it's dead, and the rest is confused.
My parsley is OK, but the green onion died. So did the basil. The oregano died before, but came back to life, with some green onion next to it. I do not know how that green onion got there.
------------------------------------------------------------------------------
I received some vintage sheets from New Zealand thanks to the vintage sheet swap on flickr. I can't wait to get started on the Nine Pillowcase Quilt once the pattern is available.
This will add some color to my current collection of vintage sheets
The recipe appears at the bottom. First, combine ingredients.
Mmmmmmmmmmmmmm.
This is where you think, "What have I done? This is not healthy."
Double Mmmmmmmmmmmmmm. I won't tell you what this reminded me of. OK, bloody barf. That's what. Sorry.
Grease muffin tins. I am lazy and use this stuff.
Bake.
Eat with some salad to make yourself feel better about all the cream, eggs and cheese you are eating.
Starve because you limited yourself to only two, and they are not very big.
They tasted good. That's about all I can say. Not really worth the trouble, but good.
Here is the recipe for bouchons au thon (French for "little tuna muffin things")
6 oz canned tuna, drained
1 C grated Gruyere cheese
1/3 C creme fraiche
3 T tomato paste
1/4 C chopped yellow onion
leaves from 2-3 sprigs flat leaf parsley, finely chopped
1/4 t salt
mix everything up, put in greased muffin tins (makes 8), bake at 325 for 20-25 minutes or until tops and edges are set. Will collapse a bit as they cool. May freeze for a month after cooling.
per serving of two:
235 calories, 23 g protein, 14 g fat (!!!!)
--------------------------------------------------------------------------------
I used parsley from my herb garden for that recipe. It's the first time I've used anything from my herb garden, partially because most of it's dead, and the rest is confused.
My parsley is OK, but the green onion died. So did the basil. The oregano died before, but came back to life, with some green onion next to it. I do not know how that green onion got there.
------------------------------------------------------------------------------
I received some vintage sheets from New Zealand thanks to the vintage sheet swap on flickr. I can't wait to get started on the Nine Pillowcase Quilt once the pattern is available.
This will add some color to my current collection of vintage sheets
Saturday, March 28, 2009
Careful -- wild animals afoot
I finished the baby quilt I was making for a friend. The pattern can be found at Oh, Fransson's etsy.com shop. It was the first quilt I ever started (but not the first finished, as seen in my last post), and I really liked her fabric choice. Not being great at quilt fabric selections, I pretty much tried to copy what she did exactly.
What attracted me to this baby quilt was that it is kid-like without the typical baby stuff. Usually a baby blanket with animals would be Noah's Ark, though I've never figured why drowning the whole planet's living creatures, minus a few that fit on a boat, is a good baby story. Here, honey, let me read you a bedtime story about the time God inflicted his wrath and killed everybody.
Sorry, what was I talking about? Oh, yes. The quilt. The animals on this quilt are jungle animals. And the colors are vivid blues and greens. I wanted to use the animal fabric she used (Alexander Henry Zoo something or other), so I tracked it down and started with that. I then paired it with navy, lime, olive, turquoise and others. The binding is brown with white polka dots, which I also copy-catted from the original. Someday, I'll get the confidence to have my own ideas. Maybe.
I appliqued a giraffe onto the quilt. It came with the pattern and was my first applique. I did a good job!
The back is cotton chenille in a light blue, messy to work with, but nice and soft.
------------------------------------------------------------------------------
I missed my quilting class because my car broke down. I think T-Shirt face has it running for now. The electrical system keeps going ka-put. But it seemed to be a loose battery cable. Mark and I have agreed it's time for a new car, anyway. My car is only eight years old, but little things have been acting up. I kept saying I'd wait until it died on me, but it sort of did. I'm considering the Chevrolet Cobalt. I firmly believe a car shouldn't cost more than $15,000. As years pass, that's getting harder and harder, but they do still exist. This may be an excellent time to buy a car, because the car industry is on the desperate side. And I have a husband who is one hell of a tough negotiator.
Anyway, I missed quilting class and decided to catch up on my last project. Next week is the last week. I'm not very motivated on my class projects because they seem like practice projects to me. But for my table runner, I spent a pretty penny on fabrics on the off-chance I'd want to put it out in my house. I picked fabrics I thought would match the black/tan/rust look to our house.
Many of my squares are flawed, but if you don't know better, you won't even notice. I have begun quilting and decided to have fun and try different methods. I have tried a square spiral, which looks a bit sloppy, and 2-way diagonal lines. I have three more squares to do and then for the border I will do free motion quilting.
--------------------------------------------------------------------------------
I got a li'l stool for my sewing seat. I have a cramped work area, and I would pull over the big desk chair (with arms) when I sewed. Sometimes we fight for the chair when Mark needs the computer, and, frankly, the chair was too big and cumbersome for the sewing corner. I don't need the back rest when I sew, anyway. I was surprised by how much stools like this cost. I finally found this one for $50 on eBay, but I sorta got what I paid for. It took me forever to pop the casters on, and I ended up needing a tool to make some adjustments so they'd fit.
The bonus is that whenever I'd stand up to press something, my cats would jump up and take my chair (or my husband would), so now there's no appeal to them. The downside is that the cheap vinyl cover makes my butt sweaty.
-------------------------------------------------------------------------------
What is this strange concoction? It's homemade creme fraiche. I wanted to make this recipe that ran in the paper, but I didn't even know what creme fraiche was. It's a French sour cream, and I read that it's not all that easy to find here in the U.S. When you do find it, it costs and arm and a leg. So I made my own. All you need is two ingredients and time.
Creme fraiche
1 C whipping cream (if it's ultra pasteurized, it will take longer. But that's all I could find)
1-2 T buttermilk (why is it always sold in such huge containers, but all you ever need for any recipe is 1 or 2 tablespoons?)
Heat the whipping cream in a pot to 105 degrees and then stir in buttermilk. Pour into a bowl and loosely cover with plastic wrap. Let set in a warm place for 24 or more hours, stirring every 6 hours or so until it's thickened. It took mine 48 hours.
The reason I said 1-2 T buttermilk is because it varies by recipe. I used one, but it took a long time to thicken, so maybe I'd try two next time. Also, some recipes don't have you heat the cream, but maybe it speeds up the process? I don't know.
Here is the recipe for bouchons au thon (French for "little tuna muffin things")
(I have not tried them yet, but plan to for lunch. I'll let you know how it goes.)
6 oz canned tuna, drained
1 C grated Gruyere cheese
1/3 C creme fraiche
3 T tomato paste
1/4 C chopped yellow onion
leaves from 2-3 sprigs flat leaf parsley, finely chopped
1/4 t salt
mix everything up, put in greased muffin tins (makes 8), bake at 325 for 20-25 minutes or until tops and edges are set. Will collapse a bit as they cool. May freeze for a month after cooling.
per serving of two:
235 calories, 23 g protein, 14 g fat (!!!!)
What attracted me to this baby quilt was that it is kid-like without the typical baby stuff. Usually a baby blanket with animals would be Noah's Ark, though I've never figured why drowning the whole planet's living creatures, minus a few that fit on a boat, is a good baby story. Here, honey, let me read you a bedtime story about the time God inflicted his wrath and killed everybody.
Sorry, what was I talking about? Oh, yes. The quilt. The animals on this quilt are jungle animals. And the colors are vivid blues and greens. I wanted to use the animal fabric she used (Alexander Henry Zoo something or other), so I tracked it down and started with that. I then paired it with navy, lime, olive, turquoise and others. The binding is brown with white polka dots, which I also copy-catted from the original. Someday, I'll get the confidence to have my own ideas. Maybe.
I appliqued a giraffe onto the quilt. It came with the pattern and was my first applique. I did a good job!
The back is cotton chenille in a light blue, messy to work with, but nice and soft.
------------------------------------------------------------------------------
I missed my quilting class because my car broke down. I think T-Shirt face has it running for now. The electrical system keeps going ka-put. But it seemed to be a loose battery cable. Mark and I have agreed it's time for a new car, anyway. My car is only eight years old, but little things have been acting up. I kept saying I'd wait until it died on me, but it sort of did. I'm considering the Chevrolet Cobalt. I firmly believe a car shouldn't cost more than $15,000. As years pass, that's getting harder and harder, but they do still exist. This may be an excellent time to buy a car, because the car industry is on the desperate side. And I have a husband who is one hell of a tough negotiator.
Anyway, I missed quilting class and decided to catch up on my last project. Next week is the last week. I'm not very motivated on my class projects because they seem like practice projects to me. But for my table runner, I spent a pretty penny on fabrics on the off-chance I'd want to put it out in my house. I picked fabrics I thought would match the black/tan/rust look to our house.
Many of my squares are flawed, but if you don't know better, you won't even notice. I have begun quilting and decided to have fun and try different methods. I have tried a square spiral, which looks a bit sloppy, and 2-way diagonal lines. I have three more squares to do and then for the border I will do free motion quilting.
--------------------------------------------------------------------------------
I got a li'l stool for my sewing seat. I have a cramped work area, and I would pull over the big desk chair (with arms) when I sewed. Sometimes we fight for the chair when Mark needs the computer, and, frankly, the chair was too big and cumbersome for the sewing corner. I don't need the back rest when I sew, anyway. I was surprised by how much stools like this cost. I finally found this one for $50 on eBay, but I sorta got what I paid for. It took me forever to pop the casters on, and I ended up needing a tool to make some adjustments so they'd fit.
The bonus is that whenever I'd stand up to press something, my cats would jump up and take my chair (or my husband would), so now there's no appeal to them. The downside is that the cheap vinyl cover makes my butt sweaty.
-------------------------------------------------------------------------------
What is this strange concoction? It's homemade creme fraiche. I wanted to make this recipe that ran in the paper, but I didn't even know what creme fraiche was. It's a French sour cream, and I read that it's not all that easy to find here in the U.S. When you do find it, it costs and arm and a leg. So I made my own. All you need is two ingredients and time.
Creme fraiche
1 C whipping cream (if it's ultra pasteurized, it will take longer. But that's all I could find)
1-2 T buttermilk (why is it always sold in such huge containers, but all you ever need for any recipe is 1 or 2 tablespoons?)
Heat the whipping cream in a pot to 105 degrees and then stir in buttermilk. Pour into a bowl and loosely cover with plastic wrap. Let set in a warm place for 24 or more hours, stirring every 6 hours or so until it's thickened. It took mine 48 hours.
The reason I said 1-2 T buttermilk is because it varies by recipe. I used one, but it took a long time to thicken, so maybe I'd try two next time. Also, some recipes don't have you heat the cream, but maybe it speeds up the process? I don't know.
Here is the recipe for bouchons au thon (French for "little tuna muffin things")
(I have not tried them yet, but plan to for lunch. I'll let you know how it goes.)
6 oz canned tuna, drained
1 C grated Gruyere cheese
1/3 C creme fraiche
3 T tomato paste
1/4 C chopped yellow onion
leaves from 2-3 sprigs flat leaf parsley, finely chopped
1/4 t salt
mix everything up, put in greased muffin tins (makes 8), bake at 325 for 20-25 minutes or until tops and edges are set. Will collapse a bit as they cool. May freeze for a month after cooling.
per serving of two:
235 calories, 23 g protein, 14 g fat (!!!!)
Monday, February 23, 2009
Tahini sesame cookies
There's a blog I like to follow called Scribbit. I have found several great recipes on there in the past. I came across these cookies that are based on a peanut butter and chocolate chip cookie recipe. Instead of peanut butter, they use tahini, which is a sesame paste that looks and smells a lot like peanut butter. I found them to be quite interesting and good, but my husband disagrees. Then again, he doesn't like peanut butter either. Who doesn't like peanut butter!? Freak. Well, I guess people with peanut allergies, but that doesn't apply to Mark.
Here's where you can find the recipe.
Here's where you can find the recipe.
Monday, February 16, 2009
Rooby-Rooby-Roux!
I've been cooking up a storm, and last night I decided to make Greek lemon chicken soup. The soup was simple enough, but I decided to use roux to thicken it up. I had never made roux, so it was an exciting challenge. Roux prefers clarified butter, which was also new to me. I had instructions for both, but found the clarified butter part a bit confusing. My butter didn't have obvious separation, so I skimmed off the foam and just used the rest to make the roux, which seems to have come out just fine, though I guess I wouldn't really know the difference.
The nice thing about roux is that you can store it indefinitely in the fridge. It cooks best in a bigger batch, so I just made a whole batch and then put 4T amounts into a muffin tin and refrigerated overnight. Then I popped them out and put them, separated by wax paper, into a Ziploc bag.
Now, whenever I want to make soup, I can grab one circle of roux! Plus they look like a Rooby-Rooby-Roux Scooby snack!
As for my soup, it was perfect last night, but it really thickened up overnight. I had to add water at lunch today, but it still tasted great.
I got all the information for the butter, roux and soup from allrecipes.com.
------------------------------------------------------------------------------
I may have stumbled across an exciting opportunity in the fashion design business. I studied some fashion design in Santa Fe a few years ago and took an interest in flat pattern design, but really, I had no idea what to do with that professionally in Albuquerque, since I was far from having the experience and knowledge I would need. And, well, Albuquerque is not exactly a mecca for the fashion design industry. Well, there is a chance I could be an assistant to a local patternmaker who has lots of experience and has worked for and with some big companies. I meet with her on Thursday. It would be just part time, a few hours a week, on top of my regular newspaper job, but I think the experience would be just amazing. If it pans out, I'll describe it in better detail. Wish me luck!
-----------------------------------------------------------------------------
I had to work a day shift today, and it was no fun getting up at 8 a.m. I know some of you are rolling your eyes because you get up at 5 or 6 in the morning, but, sorry, you are insane. Even 8 is way too early for life to start, though I must admit that the light is pretty in the morning. The world just feels different.
I am proud that I came home and got on the treadmill for a half-hour at 8 p.m.
I just finished cutting the fabric for the baby quilt I'm making, then I sewed most of the squares.
I bought the pattern from OhFransson on etsy.com. And I borrowed that photo from her until I can make my own. I just fell in love with the colors. My fabrics are slightly different, except the animal fabric. Click the photo to buy the pattern.
Here are my squares.
With the two photos next to each other, I realize now that I am missing all of that lovely green. That was what I was attracted to in the first place. How did I do this? It was so stressful trying to pick the fabrics and I really was trying to get it similar to the original. Huh. There's a small chance I'll look for a green for the animal print squares. I've only sewn four of the 12, so I could still change it without too much work.
The nice thing about roux is that you can store it indefinitely in the fridge. It cooks best in a bigger batch, so I just made a whole batch and then put 4T amounts into a muffin tin and refrigerated overnight. Then I popped them out and put them, separated by wax paper, into a Ziploc bag.
Now, whenever I want to make soup, I can grab one circle of roux! Plus they look like a Rooby-Rooby-Roux Scooby snack!
As for my soup, it was perfect last night, but it really thickened up overnight. I had to add water at lunch today, but it still tasted great.
I got all the information for the butter, roux and soup from allrecipes.com.
------------------------------------------------------------------------------
I may have stumbled across an exciting opportunity in the fashion design business. I studied some fashion design in Santa Fe a few years ago and took an interest in flat pattern design, but really, I had no idea what to do with that professionally in Albuquerque, since I was far from having the experience and knowledge I would need. And, well, Albuquerque is not exactly a mecca for the fashion design industry. Well, there is a chance I could be an assistant to a local patternmaker who has lots of experience and has worked for and with some big companies. I meet with her on Thursday. It would be just part time, a few hours a week, on top of my regular newspaper job, but I think the experience would be just amazing. If it pans out, I'll describe it in better detail. Wish me luck!
-----------------------------------------------------------------------------
I had to work a day shift today, and it was no fun getting up at 8 a.m. I know some of you are rolling your eyes because you get up at 5 or 6 in the morning, but, sorry, you are insane. Even 8 is way too early for life to start, though I must admit that the light is pretty in the morning. The world just feels different.
I am proud that I came home and got on the treadmill for a half-hour at 8 p.m.
I just finished cutting the fabric for the baby quilt I'm making, then I sewed most of the squares.
I bought the pattern from OhFransson on etsy.com. And I borrowed that photo from her until I can make my own. I just fell in love with the colors. My fabrics are slightly different, except the animal fabric. Click the photo to buy the pattern.
Here are my squares.
With the two photos next to each other, I realize now that I am missing all of that lovely green. That was what I was attracted to in the first place. How did I do this? It was so stressful trying to pick the fabrics and I really was trying to get it similar to the original. Huh. There's a small chance I'll look for a green for the animal print squares. I've only sewn four of the 12, so I could still change it without too much work.
Sunday, January 25, 2009
Cooking
I've written lately how I'm taking on a whole new outlook on food. I'm eating healthier and cooking more. I'm preparing things from scratch because I think I can save money and also to know what I'm putting into my food. That means fewer preservatives and less-processed food.
One site I've found to be immensely helpful is allrecipes.com. My favorite thing about it is that you can adjust the serving size and the site computes all the amounts for you. Since I usually just cook for myself due to eating and schedule differences with my husband, this comes in really handy. That way, I don't have to eat the same thing for 4 days straight.
This feature especially came in handy for a Greek dressing recipe from a restaurant that made gallons of the stuff!
One site I've found to be immensely helpful is allrecipes.com. My favorite thing about it is that you can adjust the serving size and the site computes all the amounts for you. Since I usually just cook for myself due to eating and schedule differences with my husband, this comes in really handy. That way, I don't have to eat the same thing for 4 days straight.
This feature especially came in handy for a Greek dressing recipe from a restaurant that made gallons of the stuff!
Tuesday, January 20, 2009
This one's for you, Mom
My poor mom. She's been trying for years to get me and my brother to eat healthier food. I've resisted every step of the way.
But, now I'm older and more mature, right? And lately I've just been so uninspired by frozen meals and my bland cooking. I've taken it upon myself to learn to cook, which isn't hard at all if you have a recipe. I just don't really have the skills to make up my own.
The result is that I have more interesting choices and I can control what goes into my food. That means less processed junk, even in things that seem like they'd be good for you.
A few things I've been focusing on:
1. (My mom will love this!) Adding flax seeds/ground flax to foods. It has a yummy, nutty taste and only it makes it better for you. It can be as simple as stirring it into humus or sprinkling it onto my bagel with cream cheese.
2. Eating fresh vegetables, not canned.
I'm also ready to start eating some things I've flat-out refused to eat for my entire life.
1. Cucumbers. I've never liked the taste of them. I like the smell, and I want to like them, but I don't. I suddenly feel like maybe I will be able to start liking them, and I'm giving it another shot. This sounds odd, but I did the same thing with watermelon. I hated the taste, but wanted to like it. After years of trying it periodically, I suddenly developed a taste for it.
2. Raisins. Don't know what my problem is with these. Those little boxes of raisins look delicious. I've always refused to eat them. The other day I ate a salad with raisins. I can't say I loved them, but I ate some.
3. Beans. I will only eat green beans, but not other kinds. People don't understand how I live in N.M. and don't eat beans, as New Mexican fare is centered around them. I guess I manage to avoid them -- N.M. food is fattening and I don't eat it all the time anyway. I was thinking I could start with this Bean and Bacon soup my mom used to give us. It was the only way I'd eat beans, but I don't see it at the store anymore.
Things I used to refuse to touch, but now I love:
Hummus. Avocado/guacamole. Nuts.
Today's lunch was a buffalo burger on wheat bun with dijon mustard and greens, served with organic sea salt and olive oil oven-baked fries.
Dinner will be homemade hummus with wheat flatbread and a Greek salad with homemade dressing.
But, now I'm older and more mature, right? And lately I've just been so uninspired by frozen meals and my bland cooking. I've taken it upon myself to learn to cook, which isn't hard at all if you have a recipe. I just don't really have the skills to make up my own.
The result is that I have more interesting choices and I can control what goes into my food. That means less processed junk, even in things that seem like they'd be good for you.
A few things I've been focusing on:
1. (My mom will love this!) Adding flax seeds/ground flax to foods. It has a yummy, nutty taste and only it makes it better for you. It can be as simple as stirring it into humus or sprinkling it onto my bagel with cream cheese.
2. Eating fresh vegetables, not canned.
I'm also ready to start eating some things I've flat-out refused to eat for my entire life.
1. Cucumbers. I've never liked the taste of them. I like the smell, and I want to like them, but I don't. I suddenly feel like maybe I will be able to start liking them, and I'm giving it another shot. This sounds odd, but I did the same thing with watermelon. I hated the taste, but wanted to like it. After years of trying it periodically, I suddenly developed a taste for it.
2. Raisins. Don't know what my problem is with these. Those little boxes of raisins look delicious. I've always refused to eat them. The other day I ate a salad with raisins. I can't say I loved them, but I ate some.
3. Beans. I will only eat green beans, but not other kinds. People don't understand how I live in N.M. and don't eat beans, as New Mexican fare is centered around them. I guess I manage to avoid them -- N.M. food is fattening and I don't eat it all the time anyway. I was thinking I could start with this Bean and Bacon soup my mom used to give us. It was the only way I'd eat beans, but I don't see it at the store anymore.
Things I used to refuse to touch, but now I love:
Hummus. Avocado/guacamole. Nuts.
Today's lunch was a buffalo burger on wheat bun with dijon mustard and greens, served with organic sea salt and olive oil oven-baked fries.
Dinner will be homemade hummus with wheat flatbread and a Greek salad with homemade dressing.
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