Strawberry S'mores

Tonight, I was berry inspired. It's been cold weather, and it's about time for a trip to HEB. As I stood in front of the nearly empty snack cabinet, I decided to freshen up a time-tested recipe. Isn't the current fad to gourmandize common foods?

Here's what you need: Strawberry Marshmallows, Ghirardelli Strawberry Chocolate bar, Ricanela graham crackers

Break a graham cracker in half and cover with chocolate square and marshmallow.

Microwave 10 seconds at 50% power (I did it for 20 because my microwave lacks in the power department).

Gasp in dismay that some of the luscious strawberry puree has gushed out. Put the other graham cracker on top and decide another must be made to get it right.

Nuke just the marshmallow and graham cracker this time. Open the door and say, "It's so fluffy, I'm gonna diiiiieeeee!", and then add the chocolate and other graham cracker. Give to your daughter and wait for her reaction. When she says it's good, make her stop mid-bite so you can take a picture. Bribe her by mentioning that her crackle nails will be online.

Strawberry S'mores...pink, fluffy, chocolatey, crunchy, and berry sweet.

Salmon Success

Dinner tonight was salmon, broccoli, brown rice, and baked pears with raspberry preserves. And I enjoyed it.

All my childhood, I hated fish. The smell of seafood made me nauseous. But my tastebuds have been changing, so I figured I'd give salmon another chance. I bought a big ol' slab of wild Alaskan salmon and let it thaw in the fridge.

Then I wimpered, because I've always been scared of cooking fish. I can whip up a full South American meal like nobody's business, but put a little sea creature in the pan, and I'm calling for takeout.

But I recently saw this video by the great Pam Anderson and felt brave. I put foil down for easy cleanup, laid the fish skin side down, sprinkled sea salt, and ground some fresh pepper. And then I panicked and forgot the temperature and how long to bake, and all I can remember is Sharon putting the pan in the oven saying, "Even I can get behind that."

I think it was fifteen minutes, but salmon is thicker, so should it cook longer?

I started at 450 and then remembered that is for roasting root vegetables, so I knocked it back down to 400. At fifteen minutes, the thickest part didn't look quite finished, so I let it go five minutes more, all the while trying to find the link. I should have pinned it.

I ended up cooking the fish twenty minutes. After squeezing a lemon wedge, a took a tentative bite and was pleasantly suprised. It was good. And my husband loved it. Score!

After dinner, I searched around for the video and finally found it. Yay! So I posted the link just in case I forget again, and then I have it in print.

Menu Plan Monday

Here are my meals for the week.

Monday: Turkey Tacos with Brown Rice Tortillas

Tuesday: Chicken Stir Fry, Fried Brown Rice

Wednesday: Sesame Crusted Seared Sashimi Tuna, Edamame, Miso Soup

Thursday: Roast Turkey, Sweet Potatoes, Cranberry Wild Rice

Friday: Chuy's

Check out more at the source, Organizing Junkie.

Halloween Cake

My daughter was home from college this weekend and we made this cake. She did all the mixing herself, and we took turns decorating. It has been a joy to watch her grow over the years, and I'm treasuring our time together in the kitchen.

Time to start looking for Thanksgiving treat ideas.

Cranberry Pork Tenderloin

Tonight was a "What am I going to cook?" kind of night. I wanted dinner fast. Here's how it happened.

Cranberry Pork Tenderloin

2 T walnut oil
1/2 white onion
1/4 cup dried cranberries
1 t rosemary
1 pork tenderloin

Heat some walnut oil on medium high in a skillet. Slice some onion thinly and toss in the pan. Dry pork with a paper towel and add to the pan. Brown for about a minute, then flip. Add the cranberries and rosemary. Cook for five minutes. Flip and cook five more. Decide it's taking too long, and slice it lengthwise. Cook for five more minutes. Serve.


Asparagus

1 T olive oil
1/4 t oregano
2 c asparagus

Heat olive oil and oregano in a skillet. Add asparagus. Cook seven minutes.

Couscous and Quinoa with Vegetables

Pull bag from freezer and put in microwave. Follow directions. Cut open bag and pour into serving dish. Marvel at your masterpiece.

Dinner in under 20 minutes for less than $10. Score!

Climbed Off the Wagon

After weeks of healthy eating, Sunday evening, I embarked on a 24 hour period of gastronomic hedonism. Not that I went all out... But I had a Zero sandwich, chips, and Dr. Pepper for lunch. And pizza for dinner. And froyo after our run.

The bread was fresh-baked with a chewy, perfect crust. The chips tasted like powdered cheese covered shortening blobs. The Dr. Pepper was amazing.

After two slices of pizza, some cheese sticks, and an hour of American Pickers, we went for a jog. My body felt the difference in fuel. I ended up walking the last half because my energy tanked.

The salad, quinoa, and lean meat I had for lunch today tasted delicious, and I could feel it fueling my body with goodness. Saddle up, we're gettin' back on the wagon.

Herb Crusted Pork Tenderloin and Truffle Quinoa

Trim tenderloin into three inch sections.
Combine 1T each of rosemary, thyme, and crushed pepper. Think of the sweet friend who grew the herbs and wonder why I didn't get my mom's green thumb. It's pretty bad when I can't keep mint alive. Heat 1T grapeseed oil in an iron skillet. Add some sea salt to the herb mixture. Roll the tenderloin in the herbs and decide maybe that's not enough seasoning for my man. Sprinkle on some garlic salt. Sear one minute and flip and sear again. Then put into a 400 degree oven and bake 12 minutes. Check with a thermometer to make sure it's finished.

Meanwhile, while the meat is in the oven, bring 1 1/2 cups of water to a boil and add 3/4 cup quinoa. Cover and reduce heat to low. Cook 10 minutes. Decide it needs some flavor and bust out the truffle oil. Add 1T and fluff.

While the meat is resting, throw some frozen green beans in the microwave with a splash of water and 1T Earth Balance spread for 3 minutes. Grab a 1/3 cup measure, fill with quinoa, and turn onto plate so it looks fancy. Add green beans and meat, and wow your family with the plate.

Fruity Salad

Tonight, pork tenderloin was on the menu. So I made a fruit and nut salad to accompany it.

Organic Romaine
Sunflower seeds
Dried Cranberries
Chopped Walnuts

Dressing: Olive oil, Red Wine Vinegar, Sea Salt, Cracked Pepper

Verdict: The Walnuts made it too bitter, or it could be because they were languishing in the dark recesses of the pantry. Anyhoo, I'd use pecans next time. And add apples.

PeacH 2 O

We returned from a run tonight, and I wanted a Chick-Fil-A peach milkshake. Real bad. (Jennifer Coolidge in Legally Blonde 2)
But I'm on Week 2 of the Daniel plan, which means no sugar or dairy, so I improvised. I threw some ice in the blender. Then I pulled the last giant peach from the fridge and split it in half. I started peeling it, but it was too tedious, so I just broke it into a few pieces and tossed it onto the ice. Poured a little water on top, and zip, zip, zip, there it was. If I really wanted to get fancy, I could have poured a splash of So Delicious Coconut Milk Creamer, but I was in a hurry.
No, it was not as satisfying as what I originally wanted. But I think tomorrow morning, the button on my jeans will thank me.

Running

We are training for a half marathon. It started with another couple from our church. One day the men asked us what we thought about running together on Saturdays. And then, being the supercool manly men that they are, suggested we "go big or go home" and sign up for a half marathon. So we did.
That was many months ago, before the weather turned on us. As the summer grew hotter, my pace slowed, and I worried that I might have to walk most of it. I know the goal is to finish, but I really wanted to push myself to do more. If this body can swim a mile without stopping, surely I can jog the better part of a half marathon.
Tonight, the weather dropped below 90. It was 86 with a slight breeze. After so many triple digit runs, it felt spectacular. My ponytail was swaying in rhythm, my feet felt like they had springs attached instead of anvils, and I wanted to spread wide my arms and fly. I remember why I loved running in college. It feels good to go fast. Fast being a relative term.

It's Hatchin' Time

It's that time of year again. From late August into October, the town of Hatch, New Mexico is a hotbed of activity. Get it, "hot"bed?
The elevation, temperature, and soil combine to create the perfect atmosphere for the green fingers of goodness that are Hatch Green Chiles. My husband's favorite restaurant sends employees to New Mexico to hand-select peppers for the many dishes of their Green Chile Festival.

My local grocery store, Central Market has an annual festival and offers fresh or roasted peppers along with dozens of different food items and recipes that all contain Hatch heat.

If you are interested in jumping on the chile wagon, here are some helpful hints. Peppers are best roasted. Period. I'm sure they also could be boiled or baked or fried. But they're best roasted, and it's super easy. Grip the stem with tongs (or your fingers if you have chef's hands) and rotate over an open flame for about five minutes until black and charred. Tada. Wasn't that easy? Now here's the supersecret part that makes you look like a genius...immediately seal them in a ziploc bag and let sit for several minutes. All that charred skin is gonna flake right off and leave you with gorgeous roasted peeled peppers.

Dice one up right away and add it to the next thing you cook. Freeze the rest whole. They last longer. Unless you can't take the heat. If you can't take the heat, get out of the kitchen. The heat intensifies if you leave them whole, and they last longer whole than diced. So if your ancestors did not grow up on pork chops, black-eyed peas, cornbread, and sweet tea...remove the seeds and membranes before you freeze. And on more thing. Please don't inhale while roasting chiles. You will cough up a storm. Use the vent, and turn your head to breathe, just like you're swimming.

Without further rambling, here are some the ways I intend to use my green chiles.

Cucumber and Hatch Chile Salad with Cilantro Vinaigrette

Hatch Green Chile Rice

Hatch Chile Veracruz Sauce

Menu Plan Monday August 15

This is my menu for the week. For more menu ideas, go to the source Organizing Junkie.

Monday: Greek Salad
Tuesday: Cilantro Rice, Black Beans, Chipotle Steak Salad
Wednesday: Ree's Spinach Salad
Thursday: Meatloaf Muffins, Mashed Potatoes, random veggie
Friday: Southwell's
Saturday: Beans, Mac & Cheese, random veggie
Sunday: His Choice

Menu Plan Monday

This is my inagural entry into the world that is Menu Plan Monday. What a great way to link to recipes and work up shopping lists, not to mention countless ideas from others' menus. Drop by Organizing Junkie for more info.

Monday: Tuna Croquettes

Tuesday: Dry-Aged Steak, Sauteed Mushrooms, Wedge Salad (Birthday Dinner at Texas Land & Cattle Co.)

Wednesday: Black Beans, Cilantro Lime Rice, Arepas con Queso, Salad

Thursday: Porkloin, Polenta, Creamed Spinach

Friday: Jesus Food

Saturday: Tamales, Tacos, Refried Beans, Spanish Rice

Sunday: Haley's Birthday Meal out (TBD)

Minimalism

We are really trying to free ourselves from the stuff which so easily entangles. In America, acquiring things is a stronghold that distracts us from God's purposes. We're so busy keeping up with the Jones' that we don't have the time to show the Jones' God's love. We found ourselves spending most of our time on maintaining our house. It's beautiful, but we're going to rent a smaller place that's closer to work, so that we can have more quality time.

Over the weeks to come, I'll be posting some before and after pics along with hints for weeding out the excess.

My First Mile

In training for my first triathlon, and to ensure that I don't drown on event day, I have been swimming. This week, I completed my first mile. It is very relaxing when I don't have someone splashing in the lane next to me. I can imagine I am graceful and elegant and that the beautiful strokes are lenghtening and strengthening my body.

I try not to look in a full length mirror soon after, because the image doesn't match what's in my head. I remember how I used to look, and that's how I see myself.

On a positive note, swimming has helped give me the upper hand in the Battle of the Batwing. When my hand stops waving, my upper arm does not continue to. I'd like to keep it that way.

Not Every One is a Winner

My H-E-B carries essie. Crazy! I picked a color and couldn't wait to try it on.

Smooth Sailing

It has been a rough week, so the name just took me away. Sailing, takes me away....
Long story short, my toenail looked like I dropped a hammer on it. I will be returning it in exchange for one of the orange shades. Maybe Braziliant.

or Meet Me at Sunset.

Pioneer Woman

Yesterday, I was checking in for my daily dose of Ree, and I saw that she was coming to Houston. My darling husband recently commented that I almost made it 24 hours without mentioning her. Guilty as charged. Maybe.

Anyway...I googled to see where she would be, and I got a hit for Barnes & Noble. I called the store, and they gave me info that conflicted with what she posted. I doubt she would forget her schedule, so I emailed her to find out where she'd be. (And I included caps in the title so maybe she'd see me amontg the throngs of incoming messages with my hand raised waving and shouting, "Pick me!") Boy was I surprised when my email chime went off less than five minutes later.

Ree. emailed. me. back.

I let out an internal squeal, as the men in my office would not appreciate the significance of this event. I know she's a real person, but she's got a bazillion followers, and she has no way of knowing I've been checking in every day for a year and a half and read every post from the archives. But I identify with her personality, and I like her work as an author. Oh, and her recipes are amazing. Even the great skeptic, the love of my life, read some of her work and commented on what a great writer she is. Psshaw, of course, I have great taste. :)

So she told me she is going to be at the Blue Willow Bookshop. West Side! I checked the website and called, only to find out there was a card system in place. So much for my plan of getting in line hours ahead of time. If you buy a book from them, you get a priority card, and I'm in the fourth group. So at least 100 people are in line ahead of me. Silver lining: I can save my half vacation day to spend with the hubby.

State Dinner

Recent family conversations stirred up a past interest(obsession) with etiquette and formal dinners. Naturally, I have been devouring all pictures and details about last night's state dinner. My invitation was lost in the mail. (Do you know that tune?)



Quite the variety of guests attended including several politicians, prominent businessmen and businesswomen, fashion icon Vera Wang, olympic skater Michelle Kwan, Chinese actors and musicians, and Chris Botti was one of the entertainers. We attended one of his concerts a few months ago, and it was fabulous.

The Chinese delegation requested American food, so the menu was as follows:

First
D'Anjou Pear with Farmstead Goat Cheese
Fennel, Black Walnuts, and White Balsamic

Second
Poached Maine Lobster
Orange Glaze Carrots and Black Trumpet Mushrooms

Wine: DuMol Chardonnay "Russian River" 2008 (California)

*
Lemon Sorbet
*
Main
Dry Aged Rib Eye with Buttermilk Crisp Onions
Double Stuffed Potatoes and Creamed Spinach

Wine: Quilceda Creek Cabernet "Columbia Valley" 2005 (Washington State)

Dessert
Old Fashioned Apple Pie
with Vanilla Ice Cream

The pairing of American wines is a nice tribute to the homegrown menu. The pear salad definitely is on trend right down to the white balsamic dressing. Progessing to the second course, a quintessentially American classic, Maine lobster with accompanying vegetables that provide a quiet nod to the heritage of the honored guest. And what better to pair with pear and lobster than a buttery Chardonnay?

Now a brief reprieve and pallete cleansing of lemon sorbet. Meyer lemon, perhaps?
Sadly, this is a tradition that is not seen as frequently in current times. It speaks of elegance and a dedication to fully enjoying the flavors of each course.

The main course arrives, and the favorite flavors of the heartland and South are showcased. Steak served with potatoes and creamed spinach is a standby meal commimerating special events. And a lovely '05 Cab to accent the strength of the beef and spinach.

Pause while the gold-inlaid plates and silver are removed from the table, inwarldy sighing at the satisfaction of such wonderful flavors and hearing America the Beautiful play on the movie screen of your mind.

Dessert is served. Steaming apple pie with a flaky crust, slowly melting the above scoop of freshly made vanilla ice cream. My mouth is watering just thinking about it.

And on a non-food related note, does anyone know where to find chairs like this?

They are simultaneouly classic and modern, and if they were for rent, I would host a garden dinner party just to use them.

Eyelids

I can barely keep them open. I've been having trouble sleeping for the last several months, and it caught me today. I feel foggggggggggggggggy. And groggy. Or maybe froggy, I don't really know. Ha Ha Ha! Goodnight!

Cards That Say What You Really Mean

Cleaning out my Inbox, I discovered an email from Foxy Blunt. PW had a post on them earlier this year. They have several new products, some of which I wish I had the courage to send.

For instance, this one.


Here is a milder version.


And speaking of family that you only see once or twice a year...


Which leads me to the following...


Have I mentioned how much I despise Snuggies? Happy shopping, folks!