Researching recipes brings Roasted Broccoli with Shrimp

I've never been very good at research. There are only a few things that have ever kept my interest for very long - books, recipes and food. (Hmmm, perhaps Patrick is right when he says that I am A.D.D.) When I first started getting interested in cooking when we were stationed in Korea, I would go to the library and check out cookbooks. Chasity and I would usually sit at her kitchen table and copy down recipes. Patrick could access the Internet from work, and he would print out recipes that he thought I may like. I still have binders full of all of these recipes, and as the pack-rat that I am, I can't seem to get rid of them!

It took us a long time to get a computer - we finally got one in 1998. I used to fight getting one because I am an old-school, fountain pen kind of girl, but I bended, and of course now I can't imagine not having one. I'm trying to get better at research, and I have to admit I am spending more time than I ever thought I would on the computer. But I am finding myself enjoying it, most of the time at least.

The reason that I am going on an on about research is because I spent an inordinate amount of time yesterday searching online. It all started because I had to make Melissa Clark's Roasted Broccoli with Shrimp that I had seen on The Wednesday Chef a few weeks ago. I have made roasted broccoli before, but never thought about adding shrimp. I've been thinking about it ever since I saw that posting, and had decided that was what I was cooking for dinner. While I was online, I just kept looking at different blogs and different recipes. I found so many recipes that I want to try out! I also realized that I need a better system for keeping track of the recipes I want to try. Ah for another day!

I'm not going to post the recipe for Roasted Broccoli with Shrimp, but please follow the link above and go to her wonderful site and try this fantastic dish. If you don't feel like shrimp, please try just plain roasted broccoli. Either way you will be not be disappointed!

Roasted Broccoli

This is a very simple thing, barely a recipe, but you will be amazed at the depth of flavor that roasting gives broccoli!

Preheat oven to 425F. Trim 1 large or 2 small heads of broccoli into into florets (or spears for a nice presentation). Place in a large baking dish or sheet pan. Drizzle with approximately 2 tablespoons of olive oil, salt pepper and 2 -3 cloves of garlic chopped or sliced. I also like to add a pinch of red pepper flakes. Mix well and roast in the oven until the broccoli is tender and the edges are crispy golden brown.

If you like garlic...

I received the wonderful "The Cornbread Gospels" by Crescent Dragonwagon in the mail the other day, and have been reading my way through this marvelous cookbook. I love cookbooks that are as much fun to read as they are to cook with. "The Cornbread Gospels" is full of many different styles of cornbread from all over the world, and has a lot of ideas of what to do with leftover cornbread and the "fixin's" to serve with it! I haven't finished reading the cookbook yet, and already there are many recipes that I am looking forward to trying. I've only made two recipes so far, and that was for dinner last night. Dinner was Lentil Soup with Garlic and Greens with Gold and White Tasty Cornbread on the side. I had to have 2 servings of the cornbread because it was so good!

I never thought that I would be so interested in a cookbook that is predominately about cornbread. When I was growing up the only cornbread I ever had was from the little box of JIF. I have to wonder if she ever cooked it, because I'm remembering that it was always there in the cupboard, but I don't have a clue as to what she would have served with it! In reading this book, I have come to the conclusion that I don't make cornbread enough! For many families cornbread is a daily bread, and I only make it a few times a year.

As soon as I saw this recipe, I knew that it had to be one of the first recipes I tried. Not everyone shares my love of beans, or my love of garlic. Thankfully Patrick loves garlic as much as I do. If he didn't I'm not so sure our marriage would have lasted this long. This recipe has so much garlic in it, it made me hum with joy.

Although we share a love with garlic, he is not as passionate about beans as I am. I try to keep many different styles of beans in my pantry, and I use them all. Sometimes he asks me to cook "Something with meat, please!". For many years I tried to be a vegetarian, but with having low blood sugar and being slightly anemic... it's hard for me to eat a totally meat-free diet. I still like to eat vegetarian meals often.

The only note that I would like to say about the following recipe is that I did add a sprinkle of red pepper flakes after I added in the sauteed vegetables. I didn't add a lot, just enough to give it a little something. The combination of flavors in the soup reminds me of an Indian dinner I make of Dhal and Braised spinach and onions. Ah - another post I must do!

Lentil Soup with Garlic and Greens

From "The Cornbread Gospels" By Crescent Dragonwagon

1 pound lentils, picked over and rinsed

1 bay leaf, broken in half

About 2 quarts (8 cups) vegetable stock or water

vegetable oil cooking spray

3-4 tablespoons olive oil

2 large onions, chopped

1 head of garlic, peeled

2 carrots, sliced or diced (optional)

1 celery rib, halved lengthwise and diced (optional)

salt and freshly ground pepper

1 pound fresh spinach, well washed, stems finely chopped, leaves sliced

Cornbread, for serving

Place the lentils in a soup pot with the bay leaf, and cover with the stock or water. Bring to a boil, turn down to a simmer and cook until the lentils are very soft, 45 to 60 minutes.

Meanwhile, spray a large cast-iron skillet with the oil and place it over medium heat. When it's hot, add 3 tablespoons of the olive oil, then the onions, lowering the heat slightly. Saute, stirring often, for about 8 minutes. Between stirs, coarsely chop about half the garlic.

When the onions have reached the 8 minute point, add the carrots and celery, if using. (You may need the additional tablespoon of olive oil at this point.) Continue sauteing for another 2 minutes, then lower the heat, add the chopped garlic, and saute, stirring, 2 to 3 minutes more. You want the onions very soft but not browned.

By this point the lentils are probably about half-cooked. Scrape the vegetable saute into them, deglazing the skillet with a little of the lentil cooking liquid. Let the lentils continue cooking until very soft, then add salt (you'll need quite a lot) and freshly ground pepper to taste.

When the lentils are soft, scoop out a good ladleful of them and transfer them to a food processor with the remaining (raw whole) garlic. Buzz to a puree and transfer this wonderfully heady puree back to the soup. Give a stir, add the spinach, and stir again.

Turn the heat down still lower, partially cover the pot, and simmer until the greens have softened and the flavors have blended, 10 to 15 minutes more. Taste again for salt and pepper and serve, hot, with cornbread.

Gold and White Tasty Cornbread

From "The Cornbread Gospels" by Crescent Dragonwagon

Vegetable oil cooking spray

1 cup unbleached white flour, preferably Hodgson Mill brand

1 1/2 cups stone ground white (or yellow) cornmeal, preferably Hodgson Mill brand

1/4 cup sugar

1 1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 egg

1 cup plus 2 tablespoons buttermilk

3 tablespoons mild vegetable oil

1/2 cup canned creamed corn

Preheat the oven to 400F. Spray a 9 inch square baking pan with oil, and set aside.

Combine the flour, cornmeal, sugar, baking powder, baking soda, and salt in a medium bowl.

Break the egg into a second medium bowl, and whisk it well. Whisk in the buttermilk, vegetable oil, and creamed corn.

Combine the wet and dry ingredients with as few strokes as possible, and scrape the batter into the prepared pan. Bake until golden brown, 25 to 30 minutes.

Losing Blogs, But Gaining Something Else

I've been reluctant to post anything since almost losing all my blog posts last week. I was actually a little scared to get on the computer! Add that with not cooking anything that I wanted to tell you about, and you have the reasons for my absence. But I have missed the writing. I find myself feeling as though this blog has become much more to me than I thought it would be. It is like a job - an integral part of my life. The research and recipe trials, and all the time trying to put into words what I am doing; it has become an important part of my life. I may not be posting every day - but I am always thinking about what I want to post next.

I got a huge ego boost the day after I re-posted everything. There was a comment from Crescent Dragonwagon, the author of many books, including "The Dairy Hollow House Soup and Bread Cookbook". I used her recipe for Skillet Sizzled Cornbread in my Beans and Cornbread Post. I was so amazed that she had read my blog! Her cookbook was one of the first that I bought when I began teaching myself how to cook. I love that cookbook because she has stories with her recipes. I love books, and when I found a cookbook that I could read like a book, I was thrilled.

She is a fantastic writer, and I feel honored that she read my blog! She is having a copy of her new cookbook sent to me. It is called "The Cornbread Gospels" and I look forward to trying out all of the recipes, and sharing my thoughts with you. I have a link to Crescent's wonderful blog "Nothing is wasted on the writer" under a few favorite blogs.

I think that everything happens for a reason. We may not know the reason at first, but it is there. When I lost all of my writing, I kept thinking that perhaps there was a reason. Maybe I was supposed to try harder, work more and make this blog better. When I found the lost writings, I think I may have gained the knowledge that this is what I want to do. I wasn't sure what I was doing when I started this, but for the first time in a long time, I feel as though I am doing what I should be doing.

For Tammy and Marvin - Part 2

I'm making this a two part story because I couldn't let the occasion of Tammy and Marvin's wedding pass without something a little more special than Chicken Adobo. They needed something sweet and utterly sinful. I needed to find something just as sweet as she is, and I think I may have found it in these brownies. They are not exactly photo-perfect and I decided not to add the caramel drizzle, but I just had to test a little bit of one, and they are gooey and oh so good! With the pink, I think they are perfect for Tammy!

I will be honest here, the sweetest thing I usually make is cookies. And I don't make cookies very often at all. I do make scones more often, but scones are not very sweet - at least not the scones that I cook. Patrick is both the sweet-tooth and the sweet-baker of the house. He stopped making eclairs and cheesecakes after marrying me because I asked him not to. I would prefer not to weigh any more than I already do! But even he was not sure what to make to celebrate Tammy and Marvin's wedding. Then I remembered this cookbook that I bought for him "Sticky, Chewy, Messy, Gooey"by Jill O'Connor. It is described as having desserts for the serious sweet tooth, and as I was looking through it, I will have to agree! I did see many things that I wanted to make. But as I thought about Tammy and Marvin, I remembered how much she likes brownies, and there is a recipe in the book called Heart of Darkness Brownies.

Now, I'm not exactly sure why, perhaps it is the 5 full size Snicker's bars that are cut up and added to the brownies, or it could be the marshmallows melted on top, but these brownies remind me a lot of the South. A lot of good friends of mine are from the South - Tammy included. I'm not originally from the South, so a recipe like this scares me - it has too much sugar, butter and all of those things that we are told not to eat because they are so bad for our health. But I think that every once in a while - like a wedding - it is O.K. to eat something as sinful and delicious as these brownies!

Just a warning - these are extremely sweet and Patrick joked could cause a diabetic coma!

P.S. These would also be a great thing to make for Valentine's Day, which is right around the corner. Also, I think the men who work with Patrick are going to be happy tonight because these are not staying in the house!

Heart of Darkness Brownies

Adapted from "Sticky, Chewy, Messy, Gooey" by Jill O'Connor

1 1/2 cups (3 sticks) unsalted butter

6 ounces unsweetened chocolate

2 1/2 cups granulated sugar

1 cup firmly packed light brown sugar

6 large eggs, lightly beaten

1 tablespoon pure vanilla extract

1 1/2 cups all-purpose flour

1/2 teaspoon salt

1 cup coarsely very coarsely chopped raw almonds or pecans, toasted

1 cup semi-sweet chocolate chips

5 full size (2.07 ounces each) Snicker's candy bars, but into small chunks3 cups mini marshmallows

For the Caramel Drizzle:

6 ounces (about 25) unwrapped caramel candies

2 tablespoons heavy cream

1 teaspoon pure vanilla extract

pinch of salt

Position a rack in the middle of the oven and preheat to 350F. Spray two standard 12 cup muffin tins with nonstick cooking spray.

Melt the butter and unsweetened chocolate together in a small saucepan over medium low heat and stir until smooth. Pour the chocolate mixture into a bowl and stir in the sugars, eggs, and vanilla. Sift the flour and salt into the chocolate mixture and stir just until combined. Stir in the cooled chopped nuts, chocolate chips, and chunks of candy bar.

Fill each cupcake cup halfway with batter. Bake until the surface of the brownies has a glossy, cracked surface, about 20 minutes. Remove the brownies from the oven and top each one with approximately 1/4 cup of the mini marshmallows. Return the brownies to the oven and cook just until the marshmallows start to melt and puff up a bit, but not browned too much, about 2 minutes. Transfer to a wire rack to cool just enough to handle, then remove from the cupcake cups, running a knife around the edge of each brownie to loosen it from the cup. Let cool completely on the rack.

While the brownies are cooling, make the caramel drizzle. Combine the caramels, cream, vanilla and salt in a microwave-safe bowl. Microwave, uncovered, on high for 1 minute. Remove from the microwave and stir until smooth. If the caramels are not completely melted, continue heating in 30 second increments, stirring until smooth.Drizzle the brownies with melted caramel and let cool completely for the caramel to harden. Do not chill. Serve immediately, or store for up to 3 days in a covered container.

For Tammy and Marvin - Part 1

Tammy and Marvin are getting married this weekend!

I think I may be the only person who always sings the song from "My Fair Lady" when someone is getting married. The song is going through my head right now -"I'm getting married in the morning. Ding - Dong the bells are going to chime..."

I became friends with Tammy while Patrick was on a six month deployment to Germany. It was July 4th when we first went out to dinner, and it felt a little strange because she is a lot younger than I am. It wasn't long before she became a very good friend. And now, well, she is one of my closest friends. After Patrick came home, he soon realized that she was a fixture at our house, and there were even certain days of the week that were dedicated to Tammy. She loves White Russians, and if it wasn't 10:30 in the morning right now, I would toast you with a White Russian!

We have a lot in common. Even her relationship with Marvin is very similar to my relationship with Patrick. They are both the same age that we were when we started dating, and they dated the same amount of time that we did before getting married! I will never forget when I asked her about their first date, her response was almost identical to the response that I had after my first date with Patrick! I'm trying to think of a way to describe the response, but I can't seem to put it into words. It was the look in her eye, and the way that she said it was - nice. I knew then that she was a goner! So, it was no surprise to me when he asked her to marry him right before they took a cruise to Alaska this past summer.

It feels like just yesterday that we were looking through Bridal magazines and talking about her wedding. I am sad to say that I'm not going to be in Corpus Christi smiling (with tears running down my face) as they say their vows. I'm not going because Patrick doesn't have vacation time yet, and I feel uncomfortable going alone to the wedding. But I want both Tammy and Marvin to know that I love you both very much and wish you only the very best.

A few weeks ago, I told Tammy that I wanted to do something for the special occasion on my blog, and I asked if she had any special requests. She said that she has always wanted my Chicken Adobo recipe. I learned this recipe from my friend Tara, but this is not exactly her recipe because in her family they never put garlic in the adobo. Sorry Tara!

This is not every one's idea of wedding celebration food, but it's what she wanted! I like to serve Chicken Adobo along with Garlic Vegetable Fried Rice. In order to get as many vegetables as I can, I use whatever I have on hand, fresh, frozen or canned. You can make this with only the rice and the garlic, if that is all you have, but I do recommend at least using the carrots - they add a certain something to the dish.

Chicken Adobo

4 lbs chicken thighs

4 cloves garlic, minced

1/2 cup soy sauce

3/4 cup rice vinegar (or regular white vinegar)

1 bay leaf

1-3 tablespoons sugar, to taste

3/4 cup water, or more to cover

Place the chicken, garlic, soy sauce, vinegar, bay leaf, and one tablespoon of the sugar in a large dutch oven. Stir to combine all ingredients. Place over medium high heat and bring to a boil, then lower the heat to a simmer and cover until the meat is tender. Season to taste with a little more sugar if needed, pepper and even a little adobo seasoning (this is a Latin spice mix that you can find in the ethnic aisle at the supermarket, but be careful for it is very salty).

Garlic Vegetable Fried Rice

2 cups rice, cooked according to the package directions

1/4 cup vegetable oil

4 cloves garlic, thinly sliced

1 onion, thinly sliced

2 carrots, chopped

1 can French style green beans, drained (optional)

1 can corn, drained (optional)

salt, pepper and red pepper flakes

Add the oil to a large pan over medium high heat and fry garlic until lightly browned, stirring constantly. Add onion and carrot, stir and cook until the onion is translucent. Stir in the rice, breaking up any clumps with the back of the spoon. Season to taste with salt (or soy sauce), pepper and red pepper flakes.

If it's snowing, it must be Chili!

I was not going to make chili today, I had planned on making shrimp and grits. That is going to have to be another post (on a warmer day) because when I saw the news reports that we were going to get our first real accumulation of snow since we've been in St. Louis... well, I had to change my plans and make a big batch of warm and comforting chili. This picture was taken from our front porch last night as the snow was just beginning to fall. I was excited about coming to the mid-west and finally getting some winter weather again. I have spent the last 7 years in warmer climates, and even though I am freezing because my blood has thinned, I still wanted snow! We've only had 3 dusting's of the beautiful white stuff, until last night. It was far from the blizzards that I was expecting when I thought of the mid-west, but 2 inches is enough for me! I am sure I wouldn't be so thankful that we got snow if I had to drive to work. But because I can sit back, have a big batch of chili bubbling away on the stove and read a good book... I'm happy!

I don't know if everyone loves chili as much as I do. I eat it all year 'round. I make big batches of chili at least 6 times a year, and freeze it in individual portions. When I was working I would take one of my day's off to make a big batch of something that I could put up in the freezer and have for those days or nights that I did not want to cook. I would bring chili in for lunch instead of going out to eat. I get happy when I know that I have a freezer filled with food food that I have prepared. It's even more fun with friends. I would get together with my friend Tammy and we would make two big batches of chili - so that we each had plenty in our freezer. While the chili is cooking away, you can sit and talk, watch movies or knit!

I very rarely make the same recipe twice. I have made so many different recipes for chili, I can't even recall all of them! There are so many versions out there, and I adjust each of them to my own taste. Sometimes I feel as though I should work for America's Test Kitchen from Cook's Illustrated because I enjoy trying out different versions of recipes, trying to find the best. I used to bring in chili for my co-workers in Norfolk. Lindsay, my boss in Norfolk thought my version of Rachel Ray's Uptown-Down home Chili was the best, and Joanna my co-worker liked my version of The Silver Palate's chili. It all depends on what you personal like. I don't think I will ever stop trying different recipes and I'm not going to say that the following is The Best Recipe, but it's one of the best I've made in quite some time.

Just a few notes on the recipe. I like to add a lot of vegetables to any recipes that I can in order to make them more healthy. In the rest of the world, meat is used as a flavoring, and I try to do that as well. I used dried kidney beans that I cooked separately instead of canned. I sometimes make my own chili powder, but this time I used store bought. I also like a lot of heat in my food. This chili is spicy, but it does mellow the longer it cooks and Patrick can eat it (and he does not like food as incendiary as I do!). If you do not like your food as spicy, please adjust the cayenne pepper or jalapenos to your taste. And if you are like me, add more hot pepper sauce in your own personal bowl!

Oh, and the title of this post was suggested by Patrick. For those of you who know him, you should not be surprised!

Jen's Winter Chili

2 tablespoons olive oil
2 large onions, chopped
10 cloves garlic, finely minced
1 pound ground beef
1 pound ground veal (or just use all beef)
3 carrots, finely diced
3 celery stalks, finely diced
3 bell peppers, any color, finely diced (I used one each - red, yellow and green)
2 fresh jalapenos (ribs and seeds removed), finely minced
1 (6 oz) can tomato paste
1 (15 oz) can diced tomatoes
1 (15oz) can tomato puree
2 (15 oz) cans red kidney beans, drained and rinsed
1/2 cup chili powder
1 tablespoon salt
1 tablespoon cumin
1 tablespoon basil
1 tablespoon oregano
1/2 teaspoon cayenne pepper (optional)
1 tablespoon Dijon mustard
1 tablespoon lemon juice
4 cups of water (enough to cover ingredients)
1 teaspoon beef base

Heat the olive oil in a very large heavy pot over medium high heat. Cook the onions and garlic until tender, stirring to prevent browning. Add the ground meat and use a wooden spoon to break up the meat. Cook until the water has evaporated and the meat has browned. Stir in all remaining ingredients, and reduce the heat to a simmer. Let the chili simmer for at least a half an hour, up to 3 hours. The longer the better, but remember to stir occasionally and add more water if necessary. Taste and adjust the seasonings before serving. It will need more salt! Serve with your choice of garnishes. Depending on my mood I will add chopped onion, sliced black olives, shredded cheddar cheese or sour cream.

Finally a scone recipe!

A cup of tea, a warm scone and a good book is all I need to feel comfortable. I love bread in just about any form. When everyone was doing the Atkins diet, I just couldn't. I have to have my bread. I don't eat it every day, but the thought of not having bread... Well, that's a world I don't want to live in!

I used to love to make bread. For several years, we didn't buy our bread. Once people tried my bread, I would get requests to sell it. I was a bread making junkie. I loved the way the dough felt while I was kneading it. It was like meditation to me. But I stopped making bread when we moved to Italy. There were two reasons why I stopped, the first was that I did not have enough counter space to knead dough and it didn't help that the oven that we had only had 2 temperatures - 450F and 350 if I kept the door propped open with a sheet pan. So, I stopped making bread. By the time we got to Norfolk, I didn't really have the time because I was always working. I guess it didn't help that I was out of practice, either. A little over a year or so ago, we bought a bread machine so that we could have homemade bread again. It's good, better than store bought. But it's not quite the same thing.

No, I haven't gotten my hands floury with kneading - not yet anyway. I am thinking that I will be doing that again very soon. But my hands were a bit messy this afternoon, while I was making Cranberry Lemon Scones for Patrick to take to a potluck at work. I realized that I probably should put at least one of my favorite recipes for scones here, considering the name of the blog!

This recipe is great because you can use just about anything you have in your pantry. If you don't like cranberries, then use dried cherries. If you don't have lemons on hand, than use oranges, or leave the zest out completely. Every year during the holidays I try to buy several bags of cranberries to have in the freezer. They will last for a long time in the freezer in just the bag that you buy them in. I made a double batch of these scones today, and am down to only one bag in my freezer! Perhaps I should have bought a few more bags...

(Originally posted on January 21, 2009)

Cranberry Lemon Scones

Adapted from a Cranberry Orange Scone recipe from Bon Appetit, November 1998

3 cups all-purpose flour

1/2 cup sugar

2 1/2 teaspoons baking powder

1 teaspoon salt

1/2 teaspoon baking soda

2 tablespoons grated lemon peel (a microplane is the best tool for this)

1/2 cup cold butter (1 stick), cut into 1/2 inch pieces

1 1/4 cup fresh cranberries or 3/4 cup dried, chopped

1 cup chilled buttermilk

sugar for sprinkling

Preheat oven to 350F. Line a baking sheet with parchment paper. Sift flour, sugar, baking powder, salt and baking soda into a large bowl. Mix in lemon peel. Add butter and rub in with fingertips until mixture resembles coarse meal. Gradually add buttermilk and stir with a fork until moist clumps form. Turn dough out onto a lightly floured work surface. Knead briefly to bind dough, about 4 turns. Form dough into a 1 inch thick square. Cut square into four equal squares and then again to make 16 triangles. Transfer triangles to baking sheet, spacing 2 inches apart. Sprinkle the tops of the scones with sugar. Bake until scones are golden brown, approximately 25 minutes. Let stand on the baking sheet for 10 minutes before transferring them to a rack to cool. Serve warm or at room

Missing Seattle - Part 2 - It's for my Grandfather

The trip to Seattle was hard for many reasons - not only because we miss it so. We went to Seattle to lay my grandfather's ashes to rest. He passed away in August, but because many of the family were not in Seattle, we decided to wait a while to have any kind of ceremony. We layed his ashes to rest in the Puget Sound right under the cliff of his home on Whidbey Island. It was the same location that we layed Nana's ashes to rest almost 10 years ago.

When I began this blog not quite a month ago, I had no idea why I was starting it. I even thought of cancelling the whole thing, I mean who would want to read my random thoughts and recipes? But last week, while I was thinking of my grandfather it came to me. See, my grandfather and I had a lot in common. We both love fountain pens, books, reading and good food. And we both wanted to be writers. In his life he worked as an editor, a teacher and as a speech writer for McDonnell Douglas Corporation. I know as a young man he wrote poems, but I have no knowledge of anything else he wrote.

Ever since I can remember he would send me packages of newspaper and magazine clippings. Things he was saving for me that he thought I would be interested in. Invariably, he would send me the food articles from the Whidbey Island newspaper. He used to think I should start my own column on food. He wanted me to write a column for the Stars and Stripes, the military newspaper. He thought that my experiences and love of food would make for good reading. I never looked into writing an article for the Stars and Stripes because I don't have my degree in Journalism and I wasn't in the military, and I think you need one or the other to write for that particular publication!

I'm not sure when the idea that I could write a blog came about. I have been reading blogs for a while now, and don't know if I can do as good as some of my favorites. But, I am trying, for him. I didn't get a chance to cook for my grandfather as much as I would have liked because I was never in Seattle. I did get a chance to cook for him a few times, and my grandfather loves soup as much as I do! I remember making a huge batch of this stew, and filling his freezer so that he wouldn't have to cook.

(Originally posted January 20, 2009 - see my mistake)

Beef and Barley Stew

2 tablespoons vegetable oil
1 lb beef stew meat, cubed
1 cup chopped onion
2 cloves minced garlic
1 can (14 1/2 oz) whole tomatoes, chopped and juices reserved
2 bay leaves
1 teaspoon each dried basil, marjoram and thyme
1/4 - 1/2 teaspoon dried red pepper flakes (optional)
5 1/2 cups beef broth
1 cup water
4 potatoes, cubed
1 cup each chopped celery and carrot
3/4 cup barley salt and pepper to taste

Heat oil in large dutch oven over medium high heat. Add beef and cook until brown, stirring occasionally. Add onion and garlic and saute until onion is tender. Stir in all remaining ingredients. Cover and simmer for an hour and a half. Remove bay leaves and adjust seasoning before serving.

Missing Seattle - Part 1

It was too short of a trip to Seattle. It was not a trip for fun or visiting friends, it was to lay my grandfather's ashes to rest. We flew in on Friday, and flew back to our new home on Sunday. The trip went well, and we even got to spend a few hours walking around Pike Place Market, which is always fun, even if I can't buy any of the beautiful produce. But the trip got both of us thinking about home, and what we want from life.

Home, Seattle. Oh, the longing that both Patrick and I felt as we were walking around downtown. Our original plan when Patrick retired from the Navy was to move back, but no jobs were offered. The previous visit to Seattle (2 years before his retirement) we had a sudden "We Are Coming Home!!!". It was the type of emotion that makes you want to fly banners from the sky, you are so excited. This time it was a more subtle emotion. A dull ache that said "i want to come home..." in a very low growl deep in both of our souls.

Why do we have this feeling? Is it the people - the wide range of eccentric and artistic personalities that we miss. Or the beautiful water that makes me stop and take a breathe and almost makes me slow this brain that Patrick says never stops. Or could it be the mountains that when the sun is out (we got to see them, yeah!) just make everything seem right in the world. I'm not sure which it is, but the feeling of longing to come home is very much alive in both of us. We don't know when we will be able to make the move, but we are going to try!

(Originally posted on January 20, 2009)

Soup - it does a body good!

Both Patrick and I have been feeling under the weather for the last week or so. It has been nothing serious - just a cold, but still annoying. I have made leek and potato soup before, but I have always used a recipe, normally from The Joy of Cooking. Last week I came up with this version, and it was so good, almost better than the chicken noodle soup that I made the next day! I was kicking myself for not writing down the exact measurements so I could give them to you. Even though I am feeling better, except a cough that is hanging on for dear life, I wanted to make it again so that I could share it with you. Now I will be honest, the soup doesn't taste quite as delectable as it did last week, but it is still very soothing. Especially with the weather not supposed to be getting out of the teens for most of this week!

Now I know that leeks are not a vegetable that everyone cooks with often. They are used a lot in French and Belgium cooking. I have a friend, Cecile who is from Belgium and she was sorely upset because the local grocery store didn't have leeks! Patrick and I were lucky enough to visit Belgium in October of 2007 and the picture gracing this post is of Brugges. I was originally going to have a picture of the soup bubbling away on the stove, but after looking at the picture ... well, I thought a picture of Belgium would be better!I was going to take a picture of the soup bubbling away, but it is not the prettiest thing I've ever made, so I decided to use a picture that Patrick took when we were in Brugges, Belgium in October of 2007.

I am using a spice that I get from Penzeys Spice, a fantastic company that I have ordered spices from for years. When we first got to St. Louis we were driving around trying to get used to the city, and I was so happy because they have an actual store! If you need spices, this is the place to get them from. Not only are their spices usually less expensive than the grocery store, but they are better! Here is a link for anyone who may want to look around. They also have good recipes online. http://www.penzeys.com/cgi-bin/penzeys/shophome.html

Leek and Potato Soup

One thing I probably should tell you about leeks is that they are filthy. You have to clean them very well, unless you like to have dirt in your soup. The best way that I know how to clean leeks is by cutting off the ends and the green stems. You will only use the white and yellow part of the leek. I slice them in half lengthwise, then slice the leeks into half moons and swish them in a large bowl of cold water. It is best to rinse them at least twice.

1 tablespoon butter

2 tablespoon olive oil

2 cloves garlic, minced

1 onion, finely chopped

2 leeks, thoroughly cleaned and chopped *See note above

6 medium potatoes, peeled and chopped into bite size pieces

6 cups water, chicken or vegetable stock (I used water, but added 4 teaspoons of chicken stock base)

3 tablespoons Sunny Paris seasoning from Penzeys Spice (you can leave this out and the soupwill still be very good)

salt and pepper to taste

In a large dutch oven or soup pot over medium heat, add the butter and the olive oil. When the butter has melted, add the garlic and onion and let the onion soften. Stir in the cleaned leeks and cook, stirring occasionally until tender, but not browned. Add the potatoes and the water or stock, the Sunny Paris seasoning and a touch of salt. Simmer until the potatoes are tender. Taste and adjust the seasoning. If you would like, you can either mash some of the potatoes with a potato masher or puree the soup for a completely smooth finish.

Knitting on a Sleepless Night

I know it's late - 3:35 AM, and even though I would like to go back to my morning person ways, I think both the genetics of the females in my family (who are all night women) and because Patrick is working nights, I just can't seem to sleep. I was just laying down to attempt to go to sleep, and after tossing and turning with the start of this new blog entry repeating in my head more times than I would like them to, I realized that I was not going to be able to get that blessed rest until I wrote what was going through my mind. I think all the knitting I did this evening affected my brain. I guess you could say I have stitches going through my mind! As a military spouse, you get used to being away from your friends and family. But there are times when that it is more difficult than others. You miss so many important events - the good times such as births, birthdays, new jobs and promotions. Then there are the not so good times, the times people need your shoulder to cry on such as deaths, break-ups and divorce. You let friendships slide as you are trying to get used to your new duty station, and the longer that you are away - the worse that this becomes. I have spent the last 13 years as a Navy spouse, and although Patrick is no longer active duty, I find myself missing the people that I have known and loved more and more. It is very difficult to remain as close to both your old and new friends when you are so far away from them and trying to learn your new city, or country, depending on where you have been stationed! I have completely lost contact with many people who are important to me, and am barely in touch with others.



Perhaps this is in the forefront of my mind because of the newness of the year. Or perhaps it is because I am in the process of making several baby blankets for friends who are expecting. I am not an expert knitter, and I had not knitted for several years but I began again when Patrick was in Germany. I needed something to keep me occupied while he was gone, and that was a good thing. For those of you who dislike Martha - I'm sorry, but I do! I do think it was a good time for me to start knitting again because I just found out that several good friends of mine are expecting. It's not that these women are the only friends I have had who have been lucky enough to bring a baby into the world in the last few years, it's just that they are unlucky enough to be expecting when I have more time on my hands! Like I said, I'm not an expert knitter, and these first few knits that I am doing are not exactly works of art. I guess what I really want them to know is that although I cannot be there, that I am thinking of them and their new bundles of joy, and that I wish them warmth, happiness and only the best! I have already made and even mailed out one! It was for my friend Theresa, a woman I met in Washington DC. We worked together, and although we haven't kept in touch quite as much as I would have liked us to, I still want her to know that I am wishing her and her new family only the best. The second is for a woman who is like my sister, for better or for worse, Shazi - we have been friends since we were in the sixth grade (and no, I am not going to tell you how many years that has been because I already feel older than I want to!). The third, the one I haven't even bought the yarn for yet, is for my friend Crystal. The one who could always call my bluffs and remind me that the pot calls the kettle black.



I really have wanted to do something very sophisticated and beautiful. Something that people would look at with great awe, but alas, that is not to be. I have been fighting the yarn, and the patterns that I have been trying. I have ripped out more lately than I have knitted. I got this pattern free online at http://www.knittingonthenet.com/patterns/babyafruffle.htmonthenet.com/patterns/babyafruffle.htm. I know that the colors of the yarn are a little, ahem... different. But I wanted to do something that wasn't your typical pink or blue. I just hope that Shazi likes it! Here is a picture of what I have done so far...

The Melacnholy Brought Upon by New Year's Eve

It's New Year's Eve again. Is it just my imagination or are the years going by at an accelerated pace? I have never done alot for New Year's Eve because there are too many crazy drunks out on the road. Most of the time, we have a small gathering at home with friends. This year, Patrick is at work and I am sitting here with a drink and thinking about what I want to do with this upcoming year, and with my life. No, don't feel sorry for me. At least Patrick is not half-way across the world! Today is the last day that Patrick is active-duty Navy. It's amazing to think that the military lifestyle is no longer what we will be living. I will miss the moving around. The picture above is the view from our balcony in Gaeta, Italy. I think that the New Year always brings about a bit of melancholy in most people. I am finding myself missing the different places we have lived, and the people we have known. Perhaps this is because we haven't met many people here yet, and I am so far away from my friends.

Perhaps it is also because I am thinking about all the things that I want to do, but haven't. I have always had one hundred and one dreams, and yet I am such a procrastinator that I feel as though I very rarely get any of them done! I am hoping that I will be able to change many things about my outlook on life this year.

I don't want to take this time to think of resolutions, but to think more on a larger scale. Of course like almost all Americans (who am I kidding, most women, no matter where they are from), I always want/need to lose weight - be more healthy. But there are so many other things that I want to do. Here are just a few of the things I am hoping to accomplish in my life, in no particular order. Let's hope that I can do some of them this year!

• I want to become comfortable with myself, both physically and mentally.
  I want to become fluent in French, and after I do that I would like to become fluent in Italian as well!
  I want to work on my writing and finish my book.
  I want to learn how to garden this yard I finally have.
  I want to knit a sweater.
  I want to learn how to play the piano.
  I want to be a better friend to those I love.
  I want to downsize, and not buy anything I do not need.
  I want to try to be more conscious of the environment and my impact on it.
  I want to not feel afraid of being me. No matter what people may think.
  I want to learn how to sew.
  I want to learn something new all the time - whether it may be a new word, a new recipe, or a new idea.
  I want to meditate and concentrate on the spiritual side of life that I seem to have forgotten about.
  I want to read more. For those of you who know me, this seems unbelievable because I already read just about everything I can get my hands on. But I want to read more classics and study things such as philosophy.
  I want to realize my potential.

I am wishing only the best for this upcoming year for all who read this. I hope that this New Year brings you all that you are wishing for, and that all your dreams will come true!

(This was originally posted on December 31, 2008 at 11:08pm)

Beans and Cornbread on a Rainy Saturday

I wasn't going to add a post today, but Patrick is at work and it is a very rainy and dark day that reminds me of home. This picture was taken out of the storm door leading to the backyard of our house earlier this afternoon. Seattle is having the type of weather that I was expecting to have here in St. Louis this winter, and is trying to unbury itself from snow, while it is very dark and rainy here. So far, Seattle has had much more snow this season than we have had here in the mid-west.

I was thinking that my first food post would be for scones, since that's the name of this endeavor. With this weather, I decided to make something a bit more comforting. I have a pot of red beans and rice on the stove right now, bubbling away. Filling my kitchen with steam and a wonderful aroma. I know it is not Monday, which is the traditional day for red beans and rice, but Patrick requested them for dinner tomorrow, and I thought I would make them today in order to let them get to the right consistency. I like them very creamy and soupy, which takes a long time to acheive.

I learned how to make red beans and rice from my friend Chasity when we were stationed in Korea together. Her hometown is about an hour from New Orleans, and she would make them about once a week to remind her of home. I've tweaked her recipe a little, and I hope you will enjoy it!

I usually serve my red beans and rice with cornbread to help sop up all the juices. I love the recipe from the Dairy Hollow House Soup and Bread Cookbook. I have been using it for years. It is not a traditional southern style cornbread because it has an equal amount of flour and cornmeal, but the yankee in me likes it best! Of course, any time I make beans, I can't help singing "Beans and Cornbread" in my head over and over!

(Originally posted on December 27, 2008 - See my notes)

Red Beans and Rice

1 pound dry red kidney beans

1 large onion, finely chopped

1 green bell pepper, finely chopped

2 celery stalks, finely chopped

3 large cloves garlic, finely minced

1 fresh jalapeno, seeded and finely chopped

1 tablespoon vegetable oil

2 cups chicken stock (I use better than bouillion chicken base)

3 cups water

1 bay leaf

1/2 teaspoon cayenne (or more to taste!)

1/2 teaspoon dried thyme

salt and freshly ground pepper to taste

4 sausages (I use a hot version, but use whatever you like)

2 cups hot white rice

garnish with chopped green onions, if desired

Sort through beans, discarding any stones or debris, and soak them in water overnight. When ready to cook, drain the beans and set aside.Saute the onion, green bell pepper, celery, garlic and jalapeno in oil in a large dutch oven or stock pot over medium high heat until soft. Add the beans to the pot, along with the chicken stock, water, bay leaf and cayenne pepper. Bring to a boil. Reduce heat and simmer, covered for at least 2 hours, stirring frequently. I prefer to cook it for much longer than this, to break down the beans and liquid have thickened and taken on a creamy consistency. Remove the bay leaf and taste and adjust seasoning.When the beans are almost finished, split the sausages in half lengthwise. Place them in a large skillet with enough water to just cover the bottom. Place the skillet over a medium high heat and cover, cooking the sausages until they are heated through. When they have heated through, take the cover off the skillet and let the water evaporate and the sausages brown. To serve artfully, ladle the beans into a shallow bowl. Pack the rice, using an ice cream scoop or small bowl and place the rice in the middle of the beans. Then arrange 2 sausage halves in the dish. If you wish you can garnish with chopped scallions. Serve with skillet sizzled cornbread.

Skillet Sizzled Cornbread

1 cup cornmeal

1 cup all purpose flour

1 tablespoon baking powder

1/4 teaspoon salt

1/4 teaspoon baking soda

1 1/4 cup buttermilk

1 egg

2 - 4 tablespoons sugar (depending on how sweet you like it)

1/4 cup vegetable oil

2 - 4 tablespoons butter (depending on how much fat you would like to have)

Preheat oven to 375F. In a large bowl, combine the cornmeal, flour, baking powder and salt. In a small bowl, stir the baking soda into the buttermilk. In a second bowl, whisk the egg, sugar to taste, and the oil, then whisk in the buttermilk. Place a cast iron skillet or other oven safe dish over medium high heat. Add the butter and heat until the butter sizzles. Tilt the pan to cover with butter. Add the wet ingredients to the dry and quickly stir together using as few strokes as needed to combine. Scrape the batter into the hot buttery skillet. Immediately put into the oven and bake until golden brown, about 25 minutes.

The Newness of It All

This is my first posting, and I'm not exactly sure what I am doing, but I am going to try to make this a blog that you would like to read. My husband Patrick and I recently moved to St. Louis, Missouri from the Hampton Roads area of Virginia. The house on the left is my "witch's cottage" that we are renting here in St. Louis. We have gone through a lot of changes in the last few months, Patrick just retired from the U.S. Navy after 20 years of service, he got a new job, and we moved to a city we were not expecting to move to. I'm not sure where we thought we would be, but knew we would go where his job took us, as it has for the last 13 years of our marriage. We have spent the last 13 years moving. Alot. We have lived in the Pacific Northwest, (Seattle is where I am from), Seoul, South Korea, Washington D.C., Gaeta, Italy and Chesapeake, Virginia. I really don't know if we are done moving, but I will admit that I am tired of packing and unpacking boxes! We have a lot of stuff.

This is starting a new phase in my life. I never thought I wanted to be a housewife, that was not what I was raised to be. But, I am finding that I actually kind of like it. Sometimes. I still struggle with not making any money of my own, or not feeling as though I'm doing anything productive. After a lot of soul searching I have found that I enjoy staying at home and providing a nice home for my husband. When I work, Patrick and I do not have very much time to experience the things that we enjoy - travelling, good food and each other's company. We decided that by my staying home, I could cook, exercise, knit, read, write that book I've always wanted to, meditate and generally be a more grounded and happy person. Well, that's the plan at least!

I'm hoping to use this space to share with all my friends the recipes that I'm trying and liking. The books I am reading, the projects that I am creating and the person that I am hopefully becoming. I wish that I could have you sit at my table and enjoy a cup of tea and talk about these things in person, but for now this is the next best thing!

(This was originally done on December 26, 2008 - see my mistake)

Thank all Gods and Goddesses for Facebook!

I don't know why, but as I was fixing dinner tonight and remembered that I had put a link to my blog on Facebook just the other day. I didn't think that I would be lucky enough to have my writings back, but I thought maybe I would at least get my titles. I'm not sure which Goddess was looking over me, but I got all my posts back! Now I just have to re-enter them all. But at least they are all here!

Yeah!

On a side note, THANK YOU FACEBOOK! I know it took me a long time to join, but oh am I happy I did!

Big oops!

As I was trying to fix a mistake that I made on my blog - I accidentally deleted everything! It is not looking like I will be able to fix this, but I will try to post the recipes that I had posted again. Of course, I never backed any of this up - so it's gone to the wind. I had posted 2 special posting for Tammy and Marvin's wedding earlier today. I've been on the computer for 5 hours today, so it's not going to be today. Please check back though because I am going to be posting again!

Thank you,
Jen