This week, we are having:
Roast Chicken, Mashed Potatoes and Tarragon Carrots
Peanut Sauce Noodles with Peppers and Edamame
Falafel Wraps
Eggs in Purgatory
Chili Chicken and Black Bean Nachos
Gin!
Over the weekend I celebrated my 29th birthday. As has become a tradition, I had a small gathering of good friends over for a gin-themed party, during which we ate good food, chatted and imbibed gin cocktails. Yummmm!
This year, I did three signature cocktails, and they were awesome! I highly recommend them for fans of gin. For people who aren't fans of gin, well, you're silly.
Gin Buck
6-8 oz ginger beer or high-quality ginger ale
1.5 oz gin (I like Tanqueray Rangpur for this)
1 oz fresh squeezed lime juice
Served in a Collins glass over ice with a lime wedge.
White Lady
This is my favoritest of all gin drinks, because it is subtle, frothy, and flavorful without being either sweet or overpowering.
1.5 oz gin (I like Aviation or No. 3 for this as local Oregon gins, but I tried with Hendricks this weekend and that was also delicious!)
1 oz freshly squeezed lemon juice
1 oz Cointreau
1 egg white
Shaken with ice and strained into a martini glass, served with a twist.
Infused Lemongrass Mint G and T
We were lucky enough to receive a few flavors of these awesome spirits infusers for Christmas this year, and I thought this would be the perfect opportunity to try them out.
1.5 oz gin
4 oz Tonic
1 infuser
Lime
Infuse the gin for 3-5 minutes or until it takes on a soft green color. Then remove the infuser and serve the gin with ice, tonic and a lime wedge. Yum!
This year, I did three signature cocktails, and they were awesome! I highly recommend them for fans of gin. For people who aren't fans of gin, well, you're silly.
Gin Buck
6-8 oz ginger beer or high-quality ginger ale
1.5 oz gin (I like Tanqueray Rangpur for this)
1 oz fresh squeezed lime juice
Served in a Collins glass over ice with a lime wedge.
White Lady
This is my favoritest of all gin drinks, because it is subtle, frothy, and flavorful without being either sweet or overpowering.
1.5 oz gin (I like Aviation or No. 3 for this as local Oregon gins, but I tried with Hendricks this weekend and that was also delicious!)
1 oz freshly squeezed lemon juice
1 oz Cointreau
1 egg white
Shaken with ice and strained into a martini glass, served with a twist.
Infused Lemongrass Mint G and T
We were lucky enough to receive a few flavors of these awesome spirits infusers for Christmas this year, and I thought this would be the perfect opportunity to try them out.
1.5 oz gin
4 oz Tonic
1 infuser
Lime
Infuse the gin for 3-5 minutes or until it takes on a soft green color. Then remove the infuser and serve the gin with ice, tonic and a lime wedge. Yum!
Meal Plan
This week, we need to use up the massive amounts of tomato sauce and chicken stock I made last week. So we are having---
Chicken and Vegetable Barley Soup
Lasagna
Bang Bang Chicken
Parmesan Tilapia
Split Pea Soup
Chicken and Vegetable Barley Soup
Lasagna
Bang Bang Chicken
Parmesan Tilapia
Split Pea Soup
It's about to get all political up in here...
Okay, so there is a presidential election happening, and I've been ignoring the hell out of it, because primaries are really really seizure-inducingly horrendous. And also there's no way I'd ever vote for any of the Republicans so I feel free to ignore their shenanigans until John Stewart encapsulates them for me in easily digestible pieces of hilarious crazitude.
But, BUT... it's time to pay attention. Yes, I know, democracy is a real drag and this country is not built on informed, thoughtful participation in the political process. Quite the opposite. But, just for a minute, pretend that you are an incredibly fortunate person blessed enough to live in a free(ish) country where the rule of law, inalienable rights and notable lack of dysentary are just some of the benefits you enjoy and all that's asked of you in return is that you help pick the people who keep it all working. Okay? Okay.
So, I happen to like the guy who is theoretically captaining the great ship America on this crazy adventure. I know, he didn't do all the things he said he would do. He's a politician, and it turns out they don't keep their promises. SHOCK. He did some good stuff though, and he did it mostly with integrity and notable lack of misogynistic, paternalistic, dogmatic, oppressive, disrespectful rhetoric. Which is, for some reason, the new standard in this game.
So here's a little reminder of how far we've come since he took over, some of the cooler things he's done, and a little look at where he'd like to go if he gets to keep us on our present course. And, it's narrated by Tom Hanks, so that's very soothing and perhaps Oscar-worthy.
The Road We've Traveled
But, BUT... it's time to pay attention. Yes, I know, democracy is a real drag and this country is not built on informed, thoughtful participation in the political process. Quite the opposite. But, just for a minute, pretend that you are an incredibly fortunate person blessed enough to live in a free(ish) country where the rule of law, inalienable rights and notable lack of dysentary are just some of the benefits you enjoy and all that's asked of you in return is that you help pick the people who keep it all working. Okay? Okay.
So, I happen to like the guy who is theoretically captaining the great ship America on this crazy adventure. I know, he didn't do all the things he said he would do. He's a politician, and it turns out they don't keep their promises. SHOCK. He did some good stuff though, and he did it mostly with integrity and notable lack of misogynistic, paternalistic, dogmatic, oppressive, disrespectful rhetoric. Which is, for some reason, the new standard in this game.
So here's a little reminder of how far we've come since he took over, some of the cooler things he's done, and a little look at where he'd like to go if he gets to keep us on our present course. And, it's narrated by Tom Hanks, so that's very soothing and perhaps Oscar-worthy.
The Road We've Traveled
From-Scratch Tomato Sauce
Makes a lot-- this batch is for one large pizza and one baked pasta recipe. It easily makes 8 individual servings. Time- 2-4 hours. Work Time- 20-30 minutes.
Nouns-
2 carrots- diced
2 celery ribs- diced
1 large onion- diced
6 cloves garlic-minced
1/2 cup wine
2 large cans whole tomatoes
1 can tomato puree
1 tsp fennel seed
2 tsp dried basil
1 tsp dried oregano
1/2 tsp thyme
1/2 tsp cinnamon
1 tsp ted pepper flakes
salt and pepper to taste
2 tbsp olive oil or butter
Verbs-
In a large dutch oven or saucepan over medium high heat, saute the carrots, celery and onion in the oil or butter for 5 minutes.
Add wine and herbs and spices and simmer two minutes. Reduce heat to low and add tomatoes and garlic, breaking up whole tomatoes with a spoon. Cover and simmer for 2 hours or up to four hours, stirring occasionally.
Remove from heat and puree carefully in a blender or with an immersion blender. I usually blend only a little for pasta sauce, because I like it chunky. For pizza, though, I puree it for several minutes until completely smooth. Use immediately or store in the fridge for up to a week. Freeze if not using within a week.
Brioche Burger Buns
These are awesome! I adapted this recipe from Smitten Kitchen, so if you want the original version, go here.
Mine are done all in the stand mixer, and I used some whole wheat flour, so they are chewy and delicious in addition to being relatively easy to put together.
Light Wheat Brioche Buns
Yields 8 buns. Total Time- 4 hours. Total work time- 30 minutes or so.
Nouns-
3 tbsp powdered milk
1 cup warm water
2 tsp instant yeast
3 tbsp sugar
2 eggs
3 tbsp butter, softened
2 1/2 cups all-purpose flour (I add a spoonful of "gluten flour") to the bottom of each cup of all-purpose when I am measuring for making yeast breads. This step is optional, but worth it!)
1 cup whole wheat flour
2 tsp salt
optional- sesame seeds
Verbs-
Add the milk powder to the warm water. Whisk one egg and set aside. In the bowl of the mixer, whisk the flours, salt, yeast and sugar together. Add in the butter and mix with the paddle attachment until the butter is incorporated and no longer in big lumps. Add the milk mixture and egg and mix until dough forms. Dough will be sticky! Sticky is okay. Knead the dough with a dough hook for ten minutes, checking to be sure it doesn't climb the hook too far (did I mention it was sticky? It is sticky. If you just can't handle the stickiness, add a little more flour). Lightly oil a large bowl and turn the dough into it. Cover with oiled plastic wrap and let sit for two hours, or until doubled in size.
After it is doubled, line a baking sheet with parchment paper. Turn the dough out on a lightly floured surface and cut into 8 equal pieces. Roll each piece into a smooth ball and place on the baking sheet, two inches apart. Cover with oiled plastic wrap and let sit for another hour.
Preheat the oven to 400 and place a shallow pan with a half inch of water in it on the bottom oven rack. Whisk the other egg and paint the buns with the eggwash. Sprinkle with sesame seeds, if using. When oven is heated, bake the buns for 12-15 minutes, rotating halfway through. Cool on a wire rack and use immediately, or freeze.
Mine are done all in the stand mixer, and I used some whole wheat flour, so they are chewy and delicious in addition to being relatively easy to put together.
Light Wheat Brioche Buns
Yields 8 buns. Total Time- 4 hours. Total work time- 30 minutes or so.
Nouns-
3 tbsp powdered milk
1 cup warm water
2 tsp instant yeast
3 tbsp sugar
2 eggs
3 tbsp butter, softened
2 1/2 cups all-purpose flour (I add a spoonful of "gluten flour") to the bottom of each cup of all-purpose when I am measuring for making yeast breads. This step is optional, but worth it!)
1 cup whole wheat flour
2 tsp salt
optional- sesame seeds
Verbs-
Add the milk powder to the warm water. Whisk one egg and set aside. In the bowl of the mixer, whisk the flours, salt, yeast and sugar together. Add in the butter and mix with the paddle attachment until the butter is incorporated and no longer in big lumps. Add the milk mixture and egg and mix until dough forms. Dough will be sticky! Sticky is okay. Knead the dough with a dough hook for ten minutes, checking to be sure it doesn't climb the hook too far (did I mention it was sticky? It is sticky. If you just can't handle the stickiness, add a little more flour). Lightly oil a large bowl and turn the dough into it. Cover with oiled plastic wrap and let sit for two hours, or until doubled in size.
After it is doubled, line a baking sheet with parchment paper. Turn the dough out on a lightly floured surface and cut into 8 equal pieces. Roll each piece into a smooth ball and place on the baking sheet, two inches apart. Cover with oiled plastic wrap and let sit for another hour.
Preheat the oven to 400 and place a shallow pan with a half inch of water in it on the bottom oven rack. Whisk the other egg and paint the buns with the eggwash. Sprinkle with sesame seeds, if using. When oven is heated, bake the buns for 12-15 minutes, rotating halfway through. Cool on a wire rack and use immediately, or freeze.
Meal Plan
This week, we are having:
Baked Ziti with Italian Sausage and Peppers
Chicken Burgers with Apples and Brie
Homemade Pizza
Lemon Herb Salmon with Sugar Snap Peas and Wild Rice Pilaf
Beet Salad
Today I've made the buns for the burgers and the pizza dough, which will stay in the freezer until it's ready. I've made double recipes for both, so we'll have extra buns and extra pizza dough in the freezer for when we need it. I may also do a big batch of tomato sauce for the ziti and pizza tonight so we don't have to use store-bought for that either. Now I just have to finish a big work project and run 7 miles and my day will be complete!
Baked Ziti with Italian Sausage and Peppers
Chicken Burgers with Apples and Brie
Homemade Pizza
Lemon Herb Salmon with Sugar Snap Peas and Wild Rice Pilaf
Beet Salad
Today I've made the buns for the burgers and the pizza dough, which will stay in the freezer until it's ready. I've made double recipes for both, so we'll have extra buns and extra pizza dough in the freezer for when we need it. I may also do a big batch of tomato sauce for the ziti and pizza tonight so we don't have to use store-bought for that either. Now I just have to finish a big work project and run 7 miles and my day will be complete!
Hamentaschen!
Here's my take on Hamentaschen. Admittedly, they are not super traditional, but they are quite yummy!
Hamentaschen-
Nouns-
Dough
3 eggs
2 tbsp baking powder
4 cups flour
1/2 cup safflower oil
zest of one lemon
1 tsp vanilla extract
1 cup sugar
Fillings
I just use store-bought stuff for the fillings, but if you want to make your own, there are lots of great recipes out there for the traditional prune and poppyseed fillings. I prefer these.
1 cup apricot preserves
1 cup blackberry preserves
1 cup nutella
Verbs-
Preheat oven to 375. Whisk together eggs, oil, lemon zest, sugar and vanilla in a large bowl, then set aside. Sift the flour and baking powder together. Gradually add the flour mixture to the egg mixture, mixing until they come together. Roll out the dough on a floured surface to 3/8 inch thick or less. Cut into circles and place the circles on a cookie sheet. Drop a teaspoon of filling in the center of each one, then pinch the edges together in three places to create a little three-cornered hat shape. Bake for 20 minutes, or until golden brown, rotating halfway through.
Hamentaschen-
Nouns-
Dough
3 eggs
2 tbsp baking powder
4 cups flour
1/2 cup safflower oil
zest of one lemon
1 tsp vanilla extract
1 cup sugar
Fillings
I just use store-bought stuff for the fillings, but if you want to make your own, there are lots of great recipes out there for the traditional prune and poppyseed fillings. I prefer these.
1 cup apricot preserves
1 cup blackberry preserves
1 cup nutella
Verbs-
Preheat oven to 375. Whisk together eggs, oil, lemon zest, sugar and vanilla in a large bowl, then set aside. Sift the flour and baking powder together. Gradually add the flour mixture to the egg mixture, mixing until they come together. Roll out the dough on a floured surface to 3/8 inch thick or less. Cut into circles and place the circles on a cookie sheet. Drop a teaspoon of filling in the center of each one, then pinch the edges together in three places to create a little three-cornered hat shape. Bake for 20 minutes, or until golden brown, rotating halfway through.
Meal Plan
This week we are having:
Apricot Chicken Crockpot "Tajine" with CousCous
Panko-Crusted Cod Filets and Cole Slaw with Homemade Mayo
Lemon-Marinated Chicken and Pasta
Kale and Bean Soup
Mediterranean Quinoa Salad
Apricot Chicken Crockpot "Tajine" with CousCous
Panko-Crusted Cod Filets and Cole Slaw with Homemade Mayo
Lemon-Marinated Chicken and Pasta
Kale and Bean Soup
Mediterranean Quinoa Salad
Running
I didn't mention it much on the blog, except my initial "hey, I might be coming down with something" post, but I was sick for about three weeks. The cold I thought I had was actually strep throat, which I got through in a week or so with antibiotics only to spend two weeks fighting the residual congestion, coughing and exhaustion that just wouldn't die.
I finally, finally feel better, and I'm back to running. The first runs back were rough. I'm slow and rickety, and three to four miles is my upper limit. I'm also back at that stage where a good run is pretty much all I can do for the day and I'm too tired afterward to just carry on like a normal person. That's fading, and running is going to be a normal, non-exhausting part of my routine again very soon, but for now, it's a struggle.
I'm also frantically trying to make up for lost miles on my training program, because the Rogue River Trail run I planned to do is in only two months. Sadly, I think I'm going to have to push it back a few weeks to let my training be what it needs to be and have time to get stronger again. So, it looks like I'm going to have to take some time off work for the trip, because the weekend options are all too early. I'm hesitant to take the time off, but I'm going to spend March working ahead in my case load and trying to create a cushion for myself so I can take a week in June for the run and a week in July for my family's reunion.
Still, I think it'll be worth it. I really want to do this trip, and my feet are starting to get itchy for miles again. If I can stay healthy and follow my training plan, I should be able to do it.
"Mexican" Quinoa Casserole
This is one of the husband's favorite casseroles, which is saying quite a bit, because he never met a casserole he didn't like. It makes a great weeknight dinner, though there are a number of steps, so if I am pressed for time use store-bought cooked chicken and beans for this.
Mexican Quinoa Casserole
Nouns-
2 cups dry quinoa or rice
3 cups chicken or vegetable broth
1 onion, chopped
1 bell pepper, chopped
1-2 cups corn kernels
2 boneless skinless chicken breasts, cubed
1 cup salsa
1 can tomato soup
1 cup shredded cheddar cheese
1 cup crushed tortilla chips
2 cups cooked black beans (or pinto, if you prefer)
2 tbsp chili powder
2 cloves garlic, minced
olive oil
Verbs-
Preheat the oven to 350. In rice cooker or medium pot, cook the rice or quinoa according to package directions, but using broth in place of water. While that is cooking, saute the chicken in a little olive oil over medium heat for about 5 minutes. Add the onion and pepper and saute another 5 minutes. Add the garlic and half the chili powder and cook until chicken is done, another 2 minutes or so, then remove from heat. Now you're ready to assemble the casserole. Grease a large casserole dish and pour the beans in the bottom. In a large bowl, combine the salsa, tomato soup and remaining chili powder. Add the chicken mixture and quinoa/rice and stir to combine. Pour the mixture over the beans. Top with the shredded cheese and chips. Bake for 15 minutes, or until cheese is melted.
Mexican Quinoa Casserole
Nouns-
2 cups dry quinoa or rice
3 cups chicken or vegetable broth
1 onion, chopped
1 bell pepper, chopped
1-2 cups corn kernels
2 boneless skinless chicken breasts, cubed
1 cup salsa
1 can tomato soup
1 cup shredded cheddar cheese
1 cup crushed tortilla chips
2 cups cooked black beans (or pinto, if you prefer)
2 tbsp chili powder
2 cloves garlic, minced
olive oil
Verbs-
Preheat the oven to 350. In rice cooker or medium pot, cook the rice or quinoa according to package directions, but using broth in place of water. While that is cooking, saute the chicken in a little olive oil over medium heat for about 5 minutes. Add the onion and pepper and saute another 5 minutes. Add the garlic and half the chili powder and cook until chicken is done, another 2 minutes or so, then remove from heat. Now you're ready to assemble the casserole. Grease a large casserole dish and pour the beans in the bottom. In a large bowl, combine the salsa, tomato soup and remaining chili powder. Add the chicken mixture and quinoa/rice and stir to combine. Pour the mixture over the beans. Top with the shredded cheese and chips. Bake for 15 minutes, or until cheese is melted.
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