giving of thanks

t minus ONE WEEK until my most favorite holiday in the whole wide worrrrrrrrrlllllddd!

i am lucky because i get to celebrate it TWICE in the same year.  two beautiful meals with wonderful people i am glad to have near to me.  perfect.

aaand this year is the first time that i get to host a thanksgiving at my own house!  thanksgivings past have been always with my mom and dad and nuclear family, either at my grandmother's house, my childhood home, or with friends out of state.  i would enjoy the few days off from school, catch my breath and catch up with my family and friends who were in town for the holiday as well. 

however, this year is the first thanksgiving that i have not been a student, and in job world, having "time off for the holidays" means "you get one day off for thanksgiving".  one day??!  one measly day to drive home, eat my meal at an uncomfortably rapid speed, then turn around and drive back to be at work at 7:30 the next morning?  ehh, i'm not exactly a fan of this idea.

solution?  make family come to me.  mom and dad, who all have wonderful school administrator and retired person schedules, suggested the idea, and i was more than happy to acquiesce.  my brain kicked in to high alert menu-planning mode, and this is what i came up with, for a small, quiet, almost-but-not-quite traditional thanksgiving meal.

romertopf chicken

a thanksgiving consisting of four people, two of whom aren't exactly enthusiastic carnivores, on top of a very small kitchen, might consider a 37 pound turkey overkill.  solution?  the romertopf clay pot, a wonderful culinary invention that has been a favorite in my family for years, yields the most incredible roasted chicken you've ever known.  and it's stupid-easy to use, which means less time worrying about multi-step cooking, and more

time for playing parcheesi and watching the macy's parade.  

mashed potatoes and stuffing

no brainers, really.  one year my family was so overwhelmed and actually FORGOT about making mashed potatoes altogether.  needless to say it was, like, the worst thanksgiving EVER.

cranberry chutney

a hearty alternative to canned cranberry sauce.  the recipe makes a ton, has such a unique flavor, and goes on everything, from bagels with cream cheese to pork roasts to apple slices.

roasted shallots

roasting them makes them sweet, and, my, don't they look so pretty and purple nestled in a white ramekin!

carrot souffle

this was an addition to the thanksgiving table last year, replacing the beloved sweet- potato casserole so near and dear to us.  but after the infamous blazing marshmallow topping mishap of a few years ago, the souffle is a decidedly safer alternative. 

brussels sprouts

method is still TBD... the oven is going to be getting a great workout, so the kitchen might be overheated with any more roasting.  hmmm...

apple custard tart

pumpkin pie is great and all, but sometimes a little change is nice.  my mom suggested this new recipe... and if it turns out to be anything less than delicious i will be completely shocked.  

comfort.

brunswick stew.

a cherished recipe passed on to my mom from her dearest friend barbara.  in the coldest and saddest months of wintertime, this simple and hearty soup warms you to the core, body and soul.

ingredients

4 boneless, skinless chicken breasts

6-8 c. chicken broth

1 large onion

3-4 red potatoes, peeled and diced

1 can diced tomatoes

1 bag frozen corn

1 bag frozen lima beans

salt and pepper

dash vinegar

dash tabasco sauce

fresh herbs, of your choice, to taste

method

in a large pot, cover chicken breasts with water.  add salt, pepper, and celery stalks.  cook chicken for 15-20 minutes.  remove from heat, cool, and shred.  set aside.

in another pot, heat chicken broth.  add a dash of vinegar, sugar, herbs, and hot sauce to season broth.  add chopped onion, potatoes, and tomatoes.  boil gently for 15 minutes.  add more seasonings to taste, chicken, lima beans and corn.  simmer for about 20 minutes until ready to serve.

oh, beans!

around the end of october when the leaves are blazing vibrantly against a crisp blue autumn sky, there always seems to be a good week's worth of wind and rain that strips the trees bare and makes you wish you were taking a nap in front of a fireplace.

when this happens (and it inevitably does), i know it's time to make chili. it's easy, it's foolproof, it's easy to experiment with, and it makes so much that you don't have to worry about dinner for the rest of the week when it's too nasty outside to go to the store.

my recipe varies each time i make it, but here are the basics that go into mine.

recipe-less chili.

ingredients
1 can pinto beans, rinsed and drained
1 can garbanzo beans, rinsed and drained
1 can red kidney beans, rinsed and drained
1 can diced tomatoes
1 granny smith apple, cored and diced
1 large onion, diced
4-5 cloves garlic, minced
1 green pepper, diced
1 red pepper, diced
1 jalapeno, diced (although i always end up using about half...use more if you like heat)
1 bag frozen sweet corn
olive oil
1/2 c. red wine
cumin
chili powder
salt and pepper

method
dice the onions and garlic. in a large pot heat olive oil and add onions on a medium heat. sweat onions for 5 minutes until tender. add garlic and saute 5 minutes more.

add peppers and apple and saute while adding spices (to taste). then add red wine, tomatoes, and beans. bring to a boil, then reduce heat to a simmer and let cook until ready to serve. (keep adding spices to taste).

five minutes before serving, add corn. (if using frozen, the chili will cool slightly. wait until it is hot all the way through before serving.)

serve with whatever sides you like. shredded cheddar, warm bread, tortilla chips, rice. perect.

breaking the rules

only on very rare occasions do i break my no-pork-products-of-any-kind rule.

one is for north carolina pulled pork sandwiches from em-ing's, my favorite hometown spot.

the other is for the following recipe.

tuscan bean soup

ingredients

1 large yellow onion, diced

2-3 large cloves garlic, minced

4-5 tbsp. olive oil

1 lb. sweet italian sausage

2 quarts chicken broth (i use the low-sodium, msg-free kind)

1 can diced tomatoes, drained

2 cans cannellini beans, rinsed and drained

3-4 handfuls spinach

oregano

rosemary

fennel seeds

salt and pepper

thyme

(all seasonings to taste)

method

bring a large pot of water to boil.  add sausage links, cook for 10 minutes.

as water boils, in a large soup pot, heat olive oil.  add onions and sweat for about 5-7 minutes.  

remove sausage links from water, slice into pieces, and add to the onions and oil along with the garlic cloves.

continue to saute, stirring regularly, until sausage is cooked through.  add broth and stir over a medium heat.  add drained tomatoes and seasonings.  bring to a boil.

add beans, then reduce heat to low.  let simmer about 10 minutes.  after 5 minutes of simmering, add spinach.  serve hot once spinach has wilted.

ladle into soup bowls and grate parmesan cheese over the soup.  serve with fresh bread.

leftovers!

it's day three of the pumpkin penne leftovers.  

although i used to be a leftovers snob and waste an extraordinary amount of perfectly fine food each week just because i wanted something new and different each night for dinner, the idea of having a meal already waiting for me when i get home after a long day at work is extremely comforting.

now if you'll excuse me, i have a beeping microwave and major t.v. catching-up via hulu to attend to.

pumpkin season

when i was sixteen i hosted my first dinner party.  it was summer vacation, i had all the time in the world, and had newly discovered my enjoyment of cooking and entertaining.

the menu?  homemade pumpkin pasta with blackberry spinach salad.  a little ambitious for my first serious attempt in the kitchen, i'll admit.  and it wouldn't have been a success without the assistance of my dutiful mother who prepared a good two-thirds of the meal herself while i chatted with my high school pals, sipping sparking apple cider from champagne flutes and chatting about driver's licenses and pre-season soccer practice.

seven (yikes) years later, my circle of friends has changed, i am (thankfully) no longer in high school, and i've honed the art of entertainment multi tasking.  but i still love cooking.  and pumpkins.  and when i can get the both of them together, it is especially delightful.  here's a beautiful, simple, and hearty autumn meal.

pumpkin penne primavera

(coincidentally, i am a sucker for alliteration in all things, including recipe titles.)

ingredients

1 box penne rigate 

1 yellow squash, diced

1/2 large red pepper, cut into 1" squares

handful grape tomatoes, halved

6-8 small white button mushrooms, brushed and sliced

1 small head broccoli, stems cut and diced

2 handfuls spinach, rinsed and drained

2 large cloves garlic, minced

5-6 tbsp. extra virgin olive oil

sprinkling of pine nuts

2-3 tbsp. pumpkin (libby's...from a can...)

1/4 c. white wine

salt and pepper

nutmeg

method

boil a large pot of salt-seasoned water for the pasta.  as the water boils, heat a large cast iron pan and 2-3 tablespoons of the olive oil.  as oil heats, add pepper, broccoli and squash to the pan and begin to saute, stirring constantly.  add half the garlic and continue to stir.  

as the garlic softens, add the pumpkin and stir thoroughly.  add half of the quantity of wine and incorporate along with the mushrooms and tomatoes.  season with salt, pepper, and nutmeg and leave the vegetables to simmer for a while until they reach the desired texture.  add more wine as it cooks off, and more seasoning to taste.

at the last minute, throw in the spinach and pine nuts, stir until the spinach is wilted, then keep on a low heat.  as the vegetables finish cooking, boil the penne about 10-12 minutes.

drain pasta, spoon onto a platter and top with vegetables.  mmmmmmmmmm...

dinner party soundtrack provided by:

the beatles-rubber soul (in its entirety)

traffic-"empty pages"

the velvet underground- "oh sweet nothin"

kings of leon-"the bucket"

bob dylan- "4th time around"

spoon- "i turn my camera on"

the black keys- "psychotic girl"

jenny lewis- "it wasn't me"

the hollies-"long cool woman"

the jesus and mary chain-"drop"

going home.

something about the autumn makes us all introspective and long to retrieve memories upon which to reflect.

thomas wolfe said "you can't go home again", which is painfully true under so many circumstances.  but something about a one-night visit to my hometown over the weekend seemed to dim the bitter reality of this oft-repeated bit of wisdom.  i think that particular something was dinner with my family on saturday night.

my most vivid and cherished memories of the years that i spent growing up in the house i've lived in since birth took place around our dining room table.  my family was small (just mom, dad, and me), and we always sat down every night at our cherry oak dining room table with some music playing softly in the background.  even if we were only serving reheated leftovers, never did we eat in front of the television, in separate rooms, etc.

only recently did i discover that this was a strange and rare practice.  and only recently have i discovered how lucky i have been to have had shared so many meals with my family in an intimate space.  i intend to continue this practice years from now when i sit around a different table with a family that doesn't exist quite yet.

when i went home on saturday, i walked in the door and was greeted by one small barking dog, the voice of garrison keillor on the radio in the background, vases of flowers, and the delightful smell of bouillabaisse floating in the air.

this is a delicious french seafood stew.  it's surprisingly simple to concoct and always delicious... especially re-heated the next day. 

ingredients

1/4 c. olive oil

1 celery stalk, chopped

1 medium onion, chopped

1 garlic clove, finely chopped

1 leek, cleaned thoroughly and sliced thinly

1/2 tsp. thyme

1 bay leaf

2 c. crushed tomatoes

1 c. clam juice

1 c. dry white wine

1/4 c. chopped fennel

pinch saffron

salt and pepper to taste

12 mussels, well scrubbed and de-bearded

12 raw shrimp (i am allergic, but if you're lucky enough to not break out in hives, by all means, include them)

12 scallops

1 small lobster (optional... unless they're on sale...)

1 pound red snapper, cod, or other white fish, cut into chunks

method

in a large pot or dutch oven, heat olive oil.  add celery, onion, garlic, leeks, thyme and bay leaf.  sweat for about 5 minutes.

add tomatoes, clam juice, wine, fennel, saffron, parsely, salt and pepper.  simmer 15 minutes, adding more wine/tomato juice until broth reaches desired consistency.

add the seafood and cook fifteen minutes (usually, the mussels go in first and steam for a few minutes until the shells begin to crack open.  then add the scallops and fish).

serve hot, with warm bread.  

so perfect.

talking turkey.

so it is september 18 today, but i am getting SO EXCITED about thanksgiving already, and have been thinking about this most glorious of holidays for at least two weeks now.

...it's still another nine weeks and six days away.

sigh.

roasted veggie pesto flatbread

quick.  easy.  made possible by the help of your friendly neighborhood pizza joint.

ingredients

-one pound of fresh pizza dough (to be procured from your local pie dealer)

-one red pepper

-one red onion

-one head broccoli, chopped

-one quantity fresh pesto

-crumbled feta*

-olive oil

-salt and pepper

*i buy the kind that comes in a solid block in the cheese section of the grocery store; this way i can make custom sized chunks simply by shredding it with a fork.  it is a couple bucks cheaper than already-crumbled feta, too.

method

preheat the oven to 450 with a pizza stone inside.  dice vegetables (onion, pepper, broccoli-stems removed) and place in roasting pan.  toss with olive oil, salt and pepper, and roast for about 15 minutes.

while veggies are roasting, make pesto.  set aside.

remove veggies from oven.  toss the pizza dough a few times to thin it out, then roll it out one a well-floured surface until it is about 1/2 inch thick.  using a serrated knife, gently slice the dough into long rectangles.  

brush the surface of the dough with olive oil, sprinkle generously with roasted veggies and feta, and return to oven to bake on the pizza stone for about 15 minutes, or until the crust turns golden brown.

remove from oven, spoon dollops of pesto over the flatbreads, and serve hot.

my soapbox moment.

lately, i have been doing a lot of thinking and changing my perspective and ideas about the kinds of food i elect to put into my body.

my borderline obsession with being healthy began in 2003, my senior year of high school, when i was struggling to turn my negative thoughts about food around into something more productive and positive.  as i began to realize that i could make my own decisions about which kinds of food i could nourish myself with, i began to feel more empowered.  that same year i eliminated red meat from my diet and swore off not only hamburgers, meatballs, and corned beef hash, but also became more vigilant about reading ingredient labels to make sure there was no lard or beef fat in any packaged foods i might eat.

three years later i slipped almost entirely into vegetarian-world, eliminating anything from my diet that once had a pulse.  (inspired by a scene from the film baraka, my vegetarian phase lasted about six months before a nasty bout of malnutrition forced my weakened body into deep, intense protein cravings in the form of chicken and fish).

since then, i feel like i know what my body needs, and i know that first and foremost, the most important thing that i can do for myself, or that any of us can do for ourselves, is to listen to your body.  when you think about it, it makes quite a lot of sense.  when you are a baby, you don't even realize it, but the basic things that you require have to do with the most simple of body functions/needs ("mom!  wah!  i'm hungry!", or, "dad!  i pooped!", or, "jesus christ I need a nap here, people.")  as we grow it seems that we sacrifice the innermost needs and instincts of our bodies for the sake of convenience.  and once you're old enough to not have to live off of cheerios sprinkled on your high chair and pureed peas out of a jar, i think it should be everyone's right to have healthy, wholesome, and, of recent importance, local foods available to them.

i'm not trying to indoctrinate people with my veggie-head philosophies; i am merely trying to explain my personal story behind the food-related decisions i make.  "so you eat chicken, sometimes, and sometimes pork, but not beef?  why?"  is a question i repeatedly field whenever i disclose my somewhat-quirky food choices.  it gets frustrating.  when it comes down to it, i don't look at other people quizzically as they hork down a large carton of french fries from burger king.  why should my personal diet choices have to come under scrutiny?  i am making healthy choices.  i am choosing to put food into my body that makes me feel good, and that i feel good about eating.  if i ate a box of french fries, i would feel sluggish and sick.  already knowing that helps me to limit myself from eating it, because no matter how delicious the fries might be while i am eating them, i know that the painful after-effects are not worth the momentary pleasure.  if i ate a steak, i would feel morally appalled (not to mention physically ill, after eliminating beef from my diet for six years).

using this fantastic and thought-provoking article as a basis for my inspiration, having one meal consisting of meat per week is my new goal.  i don't know at this point if i am going to phase out meat completely from my diet.  and god knows i need to eat a crab cake every now and again.  but eliminating meat-based meals is not only nutritionally healthy, it is environmentally friendly and morally satisfying (at least, for me).  now that i know more about nutrition and cooking, i know how to supplement to nutrients i am missing from meat into my more veggie-ful dishes.  and if i want a piece of chicken one night, then, dagnabbit, i am going to have it (i've learned that the worst thing you can do is deprive yourself).

the first step i've taken into the world of local eating is by joining my area's local csa farm, and i urge you to find out if there is a similar program in your area.  it is fun, it is rewarding, it is cost-effective, and it gives you the most delicious local, organic produce in return for a few hours of getting dirt under your fingernails.

the bottom line is that i believe food is a sacred entity.  i am becoming more and more excited about being a part of the process of having a hand in the production of the food that i eat.  if i can go out in my backyard and pick a tomato fresh off the vine, why would i ever choose to do otherwise?  having a hand in the cycle is spiritual and brings you closer to the entire process, i've found.

thanks for listening, and happy eating.

pesto pea salad

from ina garten's barefoot contessa at home comes my new favorite salad.  srsly.

ingredients

1 package baby spinach

1/2 package frozen peas, thawed and slightly cool

fresh pesto (recipe to follow)

parmesan cheese (for grating on top)

4 tsp. (or whatever) toasted pine nuts

method

rinse and dry spinach.  put in salad bowl.  (duh.)

to make pesto, place 2-3 handfuls fresh basil, 1 clove of garlic, and a sprinkle of salt and pepper in the bowl of a food processor.  turn on machine; as it is blending, slowly add olive oil until it reaches a relatively pureed consistency.  turn off processor.  grate parmesan cheese into the bowl, and add about 5 tsp. toasted pine nuts.  continue to blend, and add ingredients as you see fit.

finally, add peas to spinach, spoon pesto on top, toss, and serve with extra grated parm. and toasted pine nuts on top.

so simple.  so delicious.  so summertime.  yum!

cha-ching chicken

extra, extra.  i have a very important news announcement.  this might come as a shock to some of you, but i have learned that IT IS NOT NECESSARY TO GO TO THE SUPERMARKET EVERY SINGLE DAY.  i know what you must be thinking (seriously...is this girl dumb or what?) but i admit that, once upon a time, i had a very time-consuming, annoying, and expensive habit of going to the grocery store every day.  my indecisive brain was unable to come up with a dinner idea until i was hungry for dinner a couple of hours before i'd start cooking it.

but last night, i was converted to a meal-planning, smart-shopping, money-saving gal.  sitting around the dining room table, feeling the familiar, faint pangs of hunger that signal that it's time to start cookin', my darling boyfriend gently suggested that rather than shopping for just that night's meal, we do something insane and plan ahead.  whoaaaaa crazy spring break keg stand ahhhhhhhhhhhh!!11!!!!!

now, initially i screwed up my nose at the idea.  sure, portobello mushroom lasagna sounds good now... but i might have a craving for something else by the time wednesday night rolls around!  but ultimately, i was swayed by my better, more practical half (and my incredible shrinking bank account) that planning ahead was indeed a wise idea.

indeed: wise, swift, efficient, and amazingly cost effective.  after a 30 minute trip to the supermarket, we emerged with 4 shopping bags (which we remembered to bring along!) filled to the brim with enough food for 4 breakfasts, lunches, and dinners, all for a grand total of....$84.13 (and we always split the bill).

that's 12 meals for about 40 bucks!  amazing, i say.  simply amazing.

so, what's on the menu for this week? 

last night- dr. praeger's veggie burgers (previously existing in freezer), bean salad, corn on the cob

today- roast chicken, pesto pea salad, and roasted veggie potato skins

tomorrow- ginger chicken salad (lunch), thai peanut noodles (dinner)

day after tomorrow- bean salad and bread with hummus (lunch), portobello parmesan (dinner)

 

right now, there's a delicious chicken roasting in the oven which will provide us with 3 meals (2 dinners and a lunch).  stay tuned for more recipes involving the amazing roasted stretch-a-chicken, perfect for penny pinchers everywhere.

now, if you'll excuse me, i have better things to do instead of queueing in the god-awful self checkout at acme.

secret weapon

last night, there was a surplus of fresh raspberries in the fridge that were going to mush if i didn't do something with them quickly.  solution?  ding!  enter the torte.

thank me for giving you this recipe.  it is my secret weapon, my go-to, never-fail delicious dessert that is so easy that you won't even believe it.

the best thing about the batter is that it is not only foolproof, but it is a great base for doing whatever you want with it.  when i first learned this recipe, it was for a plum torte, using small italian plum halves.  in the winter, i use the same batter but layer cranberries and apples on top, and load up the spices.  so, last night, with no plums, cranberries, or apples, but a surfeit of raspberries, i knew exactly what to do.

raspberryplumcranberryapple torte

ingredients

1 stick butter, softened

3/4 c. sugar

1 1/2 c. all purpose flour

2 eggs

1 teaspoon baking powder

3 c. raspberries, rinsed; OR 3 c. cranberries, rinsed, plus 3 apples, peeled and sliced; OR 12 italian plums, rinsed, pitted, and halved; OR whatever else you could possibly imagine

sprinkle cinnamon, sugar, and nutmeg

method

in a large bowl, cream together butter and sugar.  add eggs, flour, baking powder, and vanilla and spices.

preheat the oven to 350 degrees.  butter and flour a springform pan*, then slowly spread the batter over the pan (it will be a thick, almost dough-like consistency).  carefully sprinkle your fruit of choice over the top of the cake.  sprinkle a thin layer of sugar over the top.

bake on a rack positioned 3/4 of the way down in the oven, for about 40 to 50 minutes, or until toothpick inserted in center comes out clean.

*i didn't have a springform pan last night, and the pans that i did have were all too big to hold the small amount of batter.  solution?  double batch.  problem solved... more torte for everyone!!  

from mexico to the mediterreanean

i just got back from an incredible trip to mexico.  for a whole week, i was living like a princess.  our meals were cooked, our beds were made, we walked down old cobblestone streets that were reminiscent of the 1913 revolutionary days.  but after a week, my body was begging for me to feed it something that did not revolve around corn tortillas (my arch-nemesis).*

that being said, last night we concocted a delicious creation that filled the house with the old, familiar smell of garlic sizzling in a pan of olive oil.  after uncorking a bottle of charles shaw shiraz (c'mon, 3 buck chuck?  we are in a recession, after all) i was happy to be bustling around in my own kitchen once more cooking yet another delicious, creative, and satisfying meal.

so...away we go...

*don't get me wrong, the food that i ate in mexico was some of the best i have ever had in my life.  none of your run-of-the-mill, neighborhood mexican joint fare.  we're talking delicious fresh papaya and mango, luscious pollo con mole, churros, silky smooth mexican hot chocolate, sumptuous homemade guacamole (sorry, did i just dribble a little drool on you?)  i got some of my favorite recipes from our house cook, veronica, and when i get a little more energy back, i will be posting them.  ole!

mediterranean chicken with israeli couscous

mediterranean chicken 

ingredients

4 boneless, skinless chicken breasts

1 jar artichoke hearts

1 jar roasted red peppers

1 jar whole, pitted kalamata olives

1 can diced tomatoes

feta cheese

italian seasoning

parchment paper

method

rinse chicken and pat dry.  cut four segments of parchment paper, big enough to wrap around chicken breasts with room at the top.  pile on a couple of spoonfuls of tomatoes, peppers, olives, artichoke hearts, feta, and seasoning (don't use the entire contents of all your ingredients, just however much you think you'll want on your chicken).  

place on baking sheet.  repeat with other chicken breasts.

cover pan with a large sheet of aluminum foil.  bake chicken packets in the oven at 375 for about 20 minutes, or when the insides are white.

israeli cous cous

ingredients

1 package (or 1 1/2 c.) israeli cous cous (available at [where else?] trader joe's)

1 3/4 c. water

2-3 large cloves of garlic

4 large white mushrooms, sliced

3-4 tbsp. white wine

handful pine nuts

handful parsley

1/2 lemon

cinnamon

nutmeg

salt and pepper

method

in a large saucepan, heat oil over medium heat and add garlic.  saute for a couple of minutes, then add mushrooms.  add wine, half of the lemon juice,  and a touch more oil.  add salt, pepper, and a tiny sprinkle of cinnamon and nutmeg.

once mushrooms are semi-soft, add cous cous and sautee, stirring constantly, until cous cous becomes slightly golden brown.  add water to pot, cover, reduce heat to low, and leave the hell alone until the cous cous has absorbed all the water.

while cous cous is absorbing said water, heat another pan and toast a handful of pine nuts.  remove from heat and set aside.

once all the liquid is absorbed, add the rest of the lemon juice, diced parsley, pine nuts, and more seasoning (if needed).

with this dish and side, we had an arugula salad with sprouts and raspberry dressing (homemade, with fresh-picked raspberries, natch.)  the chicken is totally simple, and the cous cous is so versatile that i am excited to make it again with different goodies inside.

i'm baaaaa-aaaaack!!

hello?  is anyone still out there?  it's me, molly!  remember me?  i used to blog several times a week, you know, about cooking and stuff?  yeah, remember?  that was cool, wasn't it?

sigh.  i guess i should explain myself.  this summer i was living away from home, in an apartment with limited internet access, and a schedule that pretty much resigned me to quick *shudder* frozen dinners.  yeah, yeah, excuses, excuses, but hey, it's the goshdarned truth.

but never fear, i have returned with a vengeance, with new inspiration and new ideas, and just itching to get back in the kitchen to experiment!  so please check back, and check back often.  i promise i'll never leave you like that again!

harps, fairy dust, and angel choirs=almond blueberry cookies

this recipe sings to the very core of my heart.  i am going to rush home from work immediately and try it.

(postscript: yes, i posted a recipe i have yet to try.  but i am just that confident that it will be outstanding, so i am not worried).

almond blueberry cookies

ingredients

2 c. all purpose flour

2 tsp. baking powder

1/2 tsp. salt

1 stick unsalted butter

1 c. sugar

1 egg yolk

1/4 c. whole milk

1 tsp. almond extract

2 tsp. lemon zest

1/2 chopped almonds, toasted

1 c. blueberries

method

sift together flour, salt, and baking powder.  in separate bowl, cream together butter and sugar.  add egg yolk and incorporate.  then add milk, almond extract and lemon zest.  

stir dry ingredients into wet, a half-cup at a time.  fold in almonds, then blueberries.

chill dough in fridge for 30 minutes

while dough chills, preheat oven to 375.  drop cookie batter onto ungreased sheets.  bake for 15 minutes, or until edges are golden brown.

postscript

i baked these cookies, as i had mentioned i would, as soon as i got home from work.  my lovely friend emma joined me.  she kindly informed me of a typographical error i had made, writing the recipe called for 1/2 chopped onions instead of almonds.  oopsies.  the error has been corrected...and i hope no one actually read this before i changed it and actually used onions.  because that would have produced some whack-ass cookies.

furthermore, we had some issues with the overly-sensitive smoke alarm in my house: good for real emergencies, but annoying when the source of the aggressive beeping is not an emergency.

despite all those hiccups, the cookies turned out to be delectable little puffs...almost more like muffins or cake than cookies.  just a bit sweet with delicate hints of lemon and almond to offset the moist blueberries.

like i said, angel choirs and fairy dust.

lobstah mobstah

jordan and i cooked lobster for the first time last night.  what resulted was strikingly similar to the famous lobster scene from woody allen's "annie hall".

the screaming and leaping lasted all of about 2 minutes.  the rest of the process was relatively simple (minus guacamole-colored lobster guts leaking on the counter and floor).

when all was said and done, we grilled the tails and ate them with green bean potato salad (recipe to follow) and some simple grilled asparagus.  it was a beautiful, memorable summertime meal.

green bean potato salad

a perfectly flavorful side that is refreshingly mayonnaise-less!

boil about one pound of small red potatoes that have been sliced in half (remember when cooking potatoes to start them in a pot of cold water).  once the pot boils, continue to cook for about 15 minutes, or until a fork pierces through easily.

while potatoes are boiling, blanch the green beans in a small saucepan for about 6 minutes.  remove from heat and drain.  put in a large mixing bowl.  

the dressing is a simple vinaigrette made from olive oil, white balsamic vinegar, dijon mustard, and a pinch of sugar.  whisk together and set aside.

drain and cool potatoes.  add to bowl with green beans.  thinly slice a couple of handfuls of red onion and add to the potatoes and beans, along with a few sprigs of fresh dill.  pour the dressing over the potatoes, add salt and pepper, and toss.

chill for a bit before serving.  this is wonderful.

not your mama's brown bag

working at a school, and the subsequently atrocious cafeteria food provided there (cheesy beef-a-roni with a side of soggy fish sticks?  no thanks), on top of a newly acquired penny-pinching mind-set i've adopted, has me brown-bagging my lunch most days of the work week.

pb&j will always have a special place in my heart, of course, but there is a more healthy, more delicious, more sophisticated alternative that takes just as long to make, that blows your old school superhero lunchbox meal out of the water.

 

veggie wrap with cumin ginger hummus

ingredients

for the hummus

1 can chick peas

1-2 teaspoons of tahini (sesame paste)

1/2 small clove garlic

1/2 tsp ginger

juice of 1 lemon

dash cumin, or to taste

salt and pepper to taste

olive oil

room temperature water

method

in a food processor, put drained and rinsed chick peas, tahini, garlic, ginger and lemon juice.  turn on processor, and slowly begin to drizzle in olive oil and water until it reaches desired consistency.  scrape the sides to make sure all the ingredients get processed.  turn off machine, add salt, pepper, and cumin, and pulse a few times to mix.

veggie wrap

ingredients

1 large flour tortilla

1 tbsp. cumin ginger hummus

handful alfalfa sprouts

2-3 strips of red pepper

4-5 slices cucumber, peeled

handful arugula

4-5 grape tomatoes, halved

method

spread hummus over tortilla.  layer arugula, sprouts, pepper, cucumber and tomato.  sprinkle with salt and pepper if you wish before wrapping.

prep tips:

make the hummus ahead on sunday night.  wash all your veggies as soon as you get home from the gro' sto'.  this recipe makes enough for a week's worth of wraps, plus a little extra for after school snacking.

wrapping tips!  i learned from a pro...

it helps if you warm the tortilla slightly before assembly so the tortilla will adhere to itself.  place the ingredients in a little mound towards the bottom center of the tortilla.  bring the two sides in first, then wrap the bottom flap up over the mound of filling and tuck under slightly.  bouche.

titanium chef

summer kicked off this year with a little dose of healthy competition as jordan and i participated in our first titanium chef competition, hosted by our friend ramsey.  lovingly borrowed from the television show "iron chef", this year's competition produced just as much good food, without the sweat, gongs, and pressure (and english subtitles) of the original.

the key, of course, was the secret ingred

ient.  the morning of the competition, it was revealed to be....(drumroll)... pineapple.

(pineapple)

after much brainstorming, shooting down of cliched ideas, and hair-pulling, we came up with a yet-to-be-named, simple, yummy dish with chicken, rice, beans, veggies, lime, spices, and, of course, pineapple.

here goes...

poached chicken

ingredients

4 chicken breasts, bones and skin on

1 large can low sodium chicken broth

1 yellow onion, thinly sliced

4 cloves garlic, minced

bay leaf

oregano, salt and pepper to taste

method

arrange chicken breasts in the bottom of a large pot.  pour in broth until chicken is just covered.  add the onions, garlic, bay leaf, salt and pepper.  bring liquid to boil on high heat.  partially cover pot then reduce heat to low to cook 

for seven minutes (make sure liquid is just simmering, not boiling again).  remove from heat, cover completely, and let rest 30 minutes to 1 hour.

**we reserved the broth to use as the cooking liquid for the rice.  i would highly recommend doing the same.  we were not disappointed. **

remove chicken breasts from pot, remove skins, shred, and set aside.  

pineapple lime cumin sauce

ingredients

juice from 16 oz. can of pineapple rings

juice of one lime

cumin

chili powder

salt and pepper

method

combine all ingredients.  let chill.  

pineapple peppers and beans

ingredients

1 red pepper, diced

1 green pepper, diced

1 red onion, minced

3 cloves garlic, minced

1 jalapeno pepper, diced

2 cans black beans, drained and rinsed

olive oil

cumin, chili powder, salt, pepper, lime juice

any combination of fresh and canned pineapple chunks, about 16 oz.

method

heat oil in large pan.  add onions, garlic, and peppers.  saute until soft.  add beans, chili powder, and cumin.  cook over low heat, stirring occasionally so spices distribute evenly.  add half the pineapple cumin sauce and let liquid simmer for several minutes.  add pineapple towards the end and continue to simmer for 10 minutes.  remove from heat and add fresh lime juice.

putting it all together... 

so, we reserved the chicken broth to use as the cooking liquid for the rice.  using the handy-dandy rice cooker, we added 2 parts broth to 1 part rice, as is standard for conventional rice cooking.  we made about 4 cups of rice, which was way too much, but oh well.

anyways, so once the rice is done, remove from cooker and combine with the pepper and beans, a few scoops at a time to make sure there isn't too much rice and too little of everything else.  stir in chicken, then add remaining pineapple lime cumin sauce.  stir to combine.  garnish with fresh lime juice, fresh pineapple slices, and fresh diced cilantro.

we served this with the roasted beet and orange endive salad as a complementary dish, adding a little pineapple juice to the dressing we drizzled over the top.  garnish further with avocado slices, lime wedges, or anything else you can imagine.  this dish is also great the next day, and the next day, and the next day... make a lot and enjoy often.

stupid-easy portobello mushroom parmesan

you can make this satisfying dinner with your eyes closed and one hand tied behind your back.   but don't let its simplicity throw you off... it's as hearty as a meal that would take hours to prepare.  prep is a snap, which is perfect after a long day when you want a good meal but don't feel like chopping, sauteing, reducing, etc.

ingredients

4 large portobello mushrooms

olive oil, salt, pepper

1 large jar marinara sauce (organic, if you can swing it... trader joe's is really good)

fresh mozzarella, grated

fresh parmesan, grated

method

preheat oven to 400.  heat a grill pan (or outside grill!)  clean mushrooms and remove stems.  brush with olive oil, season with salt and pepper, and grill for about 15 minutes.

butter a baking dish, then cover the bottom of the dish with a layer of marinara sauce.  place the mushrooms on top of the sauce, then cover with the rest of the sauce and sprinkle the cheeses on top.

bake for about 15 minutes, until cheese is melty-gooey-golden.  

we ate this with trader joe’s pesto tortellini (not the greatest, i’ll admit.  other brands of packaged tortellini are much better, i find.) 

 yummy greens and a warm loaf of bread finish it all off.  va bene, ragazzi.

pan seared tilapia with strawberry salsa

simple, quick, delicious dinner, that looks a lot harder than it actually is.  impress important company with this one.  the good thing about tilapia is that it is such a versatile fish.  its light texture, relative healthiness, and ability to marry to just about any flavor also make it a bonus fish to use.  along with the fish and the salsa, we served this with trader joe's wild rice (made in my brand-new rice cooker zomg!!!!), a simple green salad of arugula and white balsamic vinaigrette, and warm bread.

this recipe was originally going to include a mango salsa, but the mango i selected a few days before at the market had decided it was time to become mushy and uncooperative.  after coaxing a couple of sorry-looking cuts out of it, i had to come up with a plan B for some kind of sauce to pair with the fish, which was beginning to sizzle in the pan over the stove.  bingo: a giant quart of fresh strawberries caught my eye, and it was then that i concocted a delightful, unexpected salsa with many complex flavors but a list of only a few ingredients (and NO garlic!!!  whaaat?)

strawberry salsa

ingredients

about 16 large, ripe strawberries, capped and diced

1 medium red onion, diced

1 cucumber, peeled, seeded and diced

3/4 can black beans, drained and rinsed

1/2 medium mango, peeled and diced

juice of 1/2 lemon

salt and pepper to taste

method

easy peasy.  prepare all ingredients, combine in bowl, let refrigerate for at least 20 minutes.  spoon over your pan-seared tilapia filet (which has been dredged in flour, salt, and pepper, sauteed, and drizzled with a squeeze of fresh lemon juice before serving).  lick fingers, plate, bowl.

learning to love martha

i have had it out for martha stewart since i was about nine years old.  she just rubs me the wrong way for some reason.  maybe it is her overarching, crippling strive for perfection.  her arrogant tone of voice.  her ability to go to prison for money embezzling and come out even more popular and adored than before she did hard time.

whatever the reason, i made it a lifelong goal to do everything anti-martha.  that is, until i stumbled upon this recipe from her "Food" magazine.  after re-creating this delightful quiche, i am slowly embracing my inner martha (that is my birth name, after all.)

leek, asparagus, and gruyere quiche

ingredients

one pie crust (store bought is fine...maaaartha suggests you make it yourself, but, psssh...)

1 tbsp butter

1 lb. asparagus, sliced thinly on the diagonal

1 leek, rinsed well, halved, and sliced thin

1 c. shredded gruyere

1 1/4 c. half and half

4 eggs

salt and pepper to taste (a couple of teaspoons each, i guess...)

pinch nutmeg

method

preheat oven to 350.  line a 9" pie plate with the crust, crimping it along the edges.  fill the pie crust with the shredded gruyere.

melt butter in a large skillet.  add the sliced asparagus and leeks, and saute for 6-8 minutes.

in another bowl, combine half and half, beaten eggs, salt, pepper, and nutmeg.  whisk together.

to assemble the quiche, pour the asparagus and leek mixture over the shredded quiche, then pour the half and half mixture overtop.  bake for 50-60 minutes, until quiche is firm and crust is browned around the edges.

connie's better-than-fjord's salmon tartare

there is this great fish market in cos cob, connecticut, called fjord's.  we have great family friends who live there, and the wonderful fresh fish and seafood have been staples for our bi-annual get-togethers. 

craving their wonderful salmon tartare, my mom concocted this better-than-the-original spread that elicited an elated, satisfied, mouth-full "jesus christ!" from my seafood connoisseur father.

ingredients

6 oz. smoked salmon (trader joe's has delicious salmon that is really reasonable)

1/4 large red onion, roughly chopped

juice of 1/4 lemon

1 tbsp. dill, chopped

1/4 tsp. black pepper

1 tsp. capers

2 tbsp. olive oil

method

prepare all ingredients, and pulse a few times in a food processor, until consistency is diced, but not too pasty.

eassssyyyy!!!

newsflash!

coming soon...

-more recipes! (i haven't had a spare moment in the last week or so to actually get into the kitchen. i'm jonesing real bad, though...)

-more pictures! (i just bought myself a new camera. if i don't manage to break it, or have someone steal it, the fates of my last two cameras, expect lots more pictures to accompany the recipes. feast your belly and your eyes.)

yea!

bangin' breakfast

i was home this weekend and i wanted to impress my parents with my cooking chops and surprise them with a nice sunday morning breakfast. as i was thumbing through the old cookbooks in my kitchen looking for a belgian waffle recipe, something better, easier, and more heavenly caught my attention.

behold the puff pancake: this is the taste of perfection.  i'll never go back to regular pancakes again.

dutch baby puff pancake

ingredients

1/2 c. milk
1/2 c. all-purpose flour

2 eggs at room temperature (important! or it won't puff!!!)

1/4 c. sugar

1/2 stick butter

method
preheat oven to 425. in a large cast iron skillet, melt the butter, being sure to coat all sides of the pan. whisk together remaining ingredients in a bowl, then pour into skillet. cook for one minute, until edges begin to bubble.

transfer skillet into oven and bake for 12-15 minutes, until puffed and golden brown.

serve immediately, or else it will deflate!

(and add a candle if it's your birthday!!)

serve with a nice spread of the following toppings:
-1 pint strawberries, capped and quartered, mixed with 1/4 c. sugar and chilled
-really good fruit preserves
-cinnamon and sugar
-confectioner's sugar
-maple syrup

try serving this as a dessert, too. serve with coffee ice cream, cinnamon sugar, and nutella and bananas! wow wow wow!

you so fancy.

here's a no-nonsense, impressive menu that takes about 2 hours total to prepare, including prep time.  identical cooking temperatures and methods allow you to cook things at the same time, assembly is a snap, and the food is incredible. 

maryland crab cakes

i'm from the eastern shore, i don't mess around.  i like my crab cakes like i like my men...with plenty of meat and no filler.  that being said...here is an authentic, eastern shore recipe for the most delicious crab cake you'll ever eat.

ingredients

1 lb. lump or back-fin crab meat, picked thr

ough for shells

4 saltine crackers, crushed

1 tbsp. mayonnaise

1 egg, beaten

dash Worcestershire sauce

1/4 tsp. dry mustard

handful parsley, chopped

dash old bay seasoning

salt to taste

method

combine all ingredients, except crab, in a bowl.  carefully incorporate crab meat, mix with your hands, then form into 4 cakes.  let crab cakes chill in the refrigerator for one hour.

assemble into about 4 good-sized cakes

broil on an ungreased sheet for about 10 minutes on each side, or until tops are golden brown.

 *i am a little liberal with my seasoning application...and i also found that i needed to make a little more of the mixture in order to get all of the crab to stick together.

the aftermath... you should probably double the recipe.

roasted beet and orange endive salad

 (a.k.a. love canoes).  don't be shy to eat these with your fingers.

ingredients

2 small beets (reserve stems and leaves)

2 oranges (reserve zest of one)

1 head endive

juice of one lemon

olive oil

1/2 tsp sugar

salt and pepper

method

remove stems and leaves from beets.  wrap beets in tin foil and roast at 415 for 45 minutes to one hour, until tender.  (stick around your kitchen as it begins to smell heavenly as the beets roast).

while beets roast, carefully remove endive leaves, wash and pat dry.  assemble on a platter.  zest one orange, set zest aside.  peel the oranges, then slice into 1/4 to 1/2 inch wheels.  nestle each wheel inside the endive leaves.

to make the dressing, combine orange zest, lemon juice, and sugar.  slowly add olive oil, stirring constantly until emulsified.  season to taste.

once beets are cool, carefully remove them from foil, peel them, then dice them.  (beet juice stains... be careful!)  scatter diced beets on top of the orange ad endive boats, then drizzle with the dressing.

snazzy-ass yams

an easy, unbelievably delicious side that is versatile enough to serve with a variety of meals.  try adding the spices from whatever main dish you are cooking to complement them (in this case, a little old bay sprinkled on before broiling is delicious!)

ingredients

2 yams, peeled and diced

olive oil

salt and pepper

paprika

brown sugar

method

coat diced yams with a thin layer of olive oil.  add salt and pepper, toss with hands to coat evenly.  spread evenly on a baking sheet and roast at 415 for about 20 minutes (they can go in with the beets...hooray for simultaneous roasting!)

once out of the oven, sprinkle with paprika and brown sugar, then pop in the oven again, this time with the broiler on, and broil until the tops of the yams are a little charred.  (again, these can go in with the crab cakes when they are ready to be broiled.)

sauteed beet greens

remember those greens you reserved from the love canoes?  here is where they come in handy.  these greens are really rich and have a delightful flavor... the texture is comparable to sauteed spinach, but with more substance and less soggy.  they have a great, buttery, peppery taste. 

ingredients

greens and leaves of 2-3 beets, washed and stems removed

2-3 cloves garlic

olive oil

salt and pepper

white wine

method

heat olive oil and garlic in a saute pan.  add greens, wine, and seasoning.  saute for 10 minutes or until tender.  easy.com.

plate these first, then top the bed of greens with a crabcake.  ohmygoshyum.

fruit and booze...the food of the gods.

orange amaretto cake with strawberries

ingredients

topping:

1 pint fresh strawberries

1/2 c. sugar

amaretto to taste

cake:

1 1/2 c. cake flour*

2 1/2 tsp baking powder

1 tsp salt

1 1/2 sticks butter, @ room temperature

3 large eggs

1 1/2 c. whole milk ricotta cheese

1 1/2 c. sugar

1 tsp. vanilla extract

zest of one orange

2-3 tbsp amaretto

method

preheat oven to 350.  grease a medium loaf pan with butter.

cap and quarter the strawberries.  place in a bowl, combine with 1/2 c. sugar and drizzle with amaretto, to taste.  cover with plastic wrap and refrigerate for 30 minutes.

in a large mixing bowl, combine cake flour, salt and baking powder.  in another bowl, cream together butter, ricotta, and sugar with an electric mixer until fluffy like an angel cloud.  keeping the beater going, add the eggs one at a time, waiting until each egg is incorporated before adding the next.  then add zest, vanilla, and amaretto until just combined.  incorporate the dry ingredients into the wet one cup at a time, stirring gently until just incorporated (you want it to stay fluffy and delightful!)

pour into the buttered loaf pan and bake for 50 minutes, or until toothpick inserted in the middle comes out clean.

to serve: let cake cool completely.  drizzle each slice with the macerated, drunken strawberries and dust with a little confectioner's sugar if you're feeling super classy.

let each bite of the cake melt on your tongue and feel like your transported up to mt. olympus to hang out with zeus, hera, and the whole gang. 

dough-zilla

the cloudy, drizzly skies that hung over us this past weekend were not fit for playing outside, so it seemed like a perfect opportunity for jordan and me to try our hands at making another loaf of the long-heralded crusty-on-the-outside, fluffy-on-the-inside tuscan bread. i will be the first to admit i was a bit jealous of his solo bread-baking success (after i had tried twice and failed, his matched attempts produced delicious, warm, perfect bread).
so we found a recipe which, to our delight, did not require a trip to the grocery store to find obscure ingredients. 2 packets of yeast, water, flour (whole wheat and all purpose), salt. easy.

we were a little off-put at the amount of yeast the recipe called for (two entire packages?  yikes!)  nevertheless... we watched carefully, vigilantly, while 5-7 minutes passed as we waited for the yeast to bubble. bubbling successful, we combined the remaining ingredients exactly as the recipe indicated. lovingly, i kneaded the dough, coaxing it into a lovely little round. gingerly placing it in the oiled bowl, we were ready to cover and let rise, when we encountered our first big dilemma: what kind of cover should go over the bowl, plastic wrap or a towel? after much debate, we settled on plastic wrap, our reasoning being that the plastic would better retain the heat that the dough gives off, causing it to rise more effectively.

the efficacy of the dough rising was exacerbated by the "warm spot" we selected to let the bread rise in: an open desk drawer which is aligned directly over a floor heating vent.

so after about twenty minutes when the dough was definitely twice, if not more, its original size, we were giving each other fives, totally impressed with our vastly improved skills as masters of bread baking. but we spoke too soon... not wanting to deter from the recipe's suggestions, we continued to let the bread rise for the recommended hour. by this time, it was touching the top of the plastic wrap and reeking of yeast (not a great sign, in hindsight...)
still, we continued the recipe's instructions to the letter... pounded the dough down, let it rest for a minute, shape into an oval, and let rise for another hour. sounds foolproof enough. except after 20 minutes, the dough somehow continued to grow even bigger, creeping off the edge of the floured board which weakly tried to support the expanding monstrosity.

well i am sure you can surmise the outcome of this catastrophe.  the loaf looked beautiful... but the taste was, well, like bread soaked in old cat pee.  the cause?  over-risen dough (duh.)

so, into the garbage went the failed loaf.  and just like the streets of tokyo at the hands of that famous gargantuan lizard, our hopes of enjoying a delicious, warm slice of bread fresh out of the oven, slathered with a bit of butter and jam, were pulverized.

more scallops? yes, please.

i can't get enough of these little guys. 

scallops provencal

ingredients

1 lb. day boat sea scallops

2 large shallots, minced

1 clove garlic, minced

1/4 c. flat leaf parsley, minced

1/3 c. white wine

4 tbsp. butter

1 lemon

salt and pepper

all-purpose flour, for dredging

method

sprinkle salt and pepper over scallops, then dredge in flour.

in a large saucepan, melt 2 tbsp. of butter.  add scallops and saute over medium heat in butter until lightly browned on both sides (this step should only take 3-4 minutes... be careful not to burn the butter!!)  

melt the rest of the butter in the same pan, then add shallots, garlic, and parsley for 2 minutes.  add the white wine (which helps to scrape up the little bits of browned butter and scallops from the bottom of the pan... yummm!)  cook for just a minute longer, then season to taste with salt and pepper.

remove from heat, squeeze with lemon juice before serving.

serve these with parmesan mashed potatoes and roasted asparagus for a simple, easy, impressive little dinner.

oh, elaine...i love you so.

my grandmother is the shit.

she's only 5'1", but behind her petite little frame she packs a punch.  and makes a hell of a casserole.

after catching up with her over lunch the other day, i thought it would be fitting to theme this next post with some of my favorite dishes that she makes.  we're talking good old, eastern sho' style home cooking.  lots of butter, sugar, cream, etc.  (which probably explains my family's sky-high cholesterol levels... but how else is food supposed to taste this good?) 

elaine t. laws, you are the best.

black walnut cookies

i learned this recipe from her last christmas, and i love love love these cookies.  so so simple!  the walnut flavor is strong...and you must use black walnuts, or else they won't taste the same.  and make sure you butter the hell out of the cookie sheet.

ingredients

2 eggs

3/4 c. flour

3/4 c. sugar

pinch salt

1 c. black walnuts, chopped

method

using an electric mixer, beat the eggs for 7 minutes.  combine dry ingredients, then add to eggs.  butter an aluminum baking sheet.  drop batter onto sheets and bake at 350 for 10 minutes, until the edges brown slightly.

remove from sheet immediately and transfer to rack to cool.

baked pineapple

if you're looking for a culinary time-warp back to 1963 suburbia with ed sullivan being broadcast in the background and herb alpert playing on the hi-fi... this is it.  i always ask for this at my birthday dinner.

ingredients

3 large eggs

1/2 c. sugar

2 tbsp. flour

1/2 tsp. salt

1 can Dole #2 crushed pineapple

1/2 c. (one stick) butter

4 slices white bread

method

beat eggs.  combine sugar, flour, and salt and add to the eggs.  add pineapple (drained).  mix well and pour into buttered casserole dish.

melt butter in a saucepan.  tear the bread slices and saute in the butter until just moistened (make sure they aren't browned).  spread over pineapple mixture in casserole dish.

bake at 350 for 35-40 minutes.

chicken casserole

classic.

ingredients

2 cups diced chicken breast, cooked

1 cup cooked white rice

1 cup celery, diced

1 can Campbell's Cream of Chicken soup (love it!)

2 tbsp. minced onion

3/4 c. mayonnaise

1 can sliced water chestnuts

1/2 c. slivered almonds

1 c. Corn Flakes cereal

butter.  lots of butter.

method

crush corn flakes and combine with 1/3 stick of melted butter.  combine remaining ingredients in a large bowl.  pour into casserole dish and top with corn flakes.  bake at 350 for 45 minutes, or until the top is crispy and bubbly.

oh my god.