Around the House · Cooking · Crafting

Getting Creative With What You Have Part One

Rachel’s Basement Project

I’m always interested in seeing how other people make use of their space. Some do it well while others seem to struggle. And, to be clear, I get the struggle. I really do. As friends will tell you, I can take my merry time (years at times) to make up my mind and continue on a particular project.

For me, it is a matter of being certain of what I want and how I want it to be without having to redo a lot. I am basically a lazy person so the idea of putting in extra work where more thought and less actual work is necessary appeals to me. I’m also the person who, once the mind is made up, jumps in with both feet not always being certain that where I’m jumping actually has a ‘floor’ if you will.

Rachel Maksy’s Basement Makeover is an interesting experience of knowing what needs to be done, having ideas (plans) for changes, gaining the courage and the where-with-it-all to actually jump in and – Voila! – enjoying the end of project thrill of it being better than anticipated, happy with how it turned out and, more importantly, learning new skills while gaining trust that you really can do it. Check it out:

Rachel has done a great job and learned a lot about herself in the process. She also has a great workspace that will cost her a lot less than the original plan. Added bonus? Without the need to leave the house to get to a studio, she’s removed a hurdle that could keep her from creating her amazing creations. Sounds like a win/win to me!

What do you think?

Check back next week for Part 2 of this Getting Creative series.

If you like what you’ve read, please let me know.

Cooking · Food

Finding Treasure

Cleaning Out The Fridge

I’m preparing my shopping list for my next grocery order and found a few things that I could use up to make space.

I had a couple of cups of cooked chicken, a cup or two of cooked rice, some mixed vegetables and a can of cream of whatever soup.

Now, looking at that collection from one direction, it has ‘casserole’ written all over it. Changing perspectives, however, and there is ‘pot pie’ or ‘chicken and dumplings’ or ‘noodles’ or ‘biscuits’.

Treasure!

Combining all the base ingredients along with pepper and seasoned salt resulted in a rich, satisfying soup that is thick and flavorful. Adding anything is really just gilding the lily.

Want the recipe? Sign up for the newsletter. It, and other recipes, will be in February’s Magic Pantry attachment.

Cooking · Dining · Food

Check It Out: Food Freedom

Is stress taking over your efforts to control your weight and your health? Are you finding yourself facing the Holiday Season, and all the food, with trepidation? Mind Over Munch announced a new, free, course offered on her website and via YouTube that addresses the way we approach food.

If you are looking for ways to better your relationship with food and make progress in your path to healthful eating, this could be an excellent resource.

All the information is in the video and the links are in the description box below it.

Cooking · Dining · Food

Comfort Food Follow Up

Remember the meat loaf and jacket potatoes I indulged in a couple of weeks ago? In light of the conversation about meal planning and such, I thought I’d share the evolution of that lovely meal.

aka: Left overs can be magic!

Okay, the meat loaf made at least 2 meals along with the jacket potatoes. I had a bit in some soft tacos, too. The remainder made its way into a baked ziti casserole that, in itself, made 3 meals.

By my reckoning, that’s a total of six meals. And there’s still more ground beef in the freezer waiting to be used.

I know we sometimes get caught up in the “I hate left overs” rut along with the “I’m tired of cooking” rut. But if you take a step back, take a deep breath, and look at what you’ve got in your pantry, you can often come up with ideas for meals that you’ve already started preparing. 🙂

This is the power of having the building blocks of a variety of meals in your pantry, fridge and freezer waiting for your inspiration.

What’s next? Well, I have some carrots that will be added to some broccoli for soup and I’m contemplating biscuits to go along with it.

What’s on your idea list?

As always, if this has been helpful or given you some ideas, please click the “like” button and don’t be shy about leaving a comment or question.

Cooking · Dining · Food

Comfort Food

The weather is slowly shifting to cooler days and nights. Hooray!

For those of us who are getting tired of their own cooking (hand in the air), it can be a bit of a battle between easy and boring in the kitchen.

I’ll be honest; I’ve had a bit too much chicken lately. Which is saying a lot for me.

Thanks to a market that had a better stock in the meat department, I snagged a family pack of pork shoulder steaks. I added some baking potatoes and some ground beef and we are in for some seriously non-chicken good food!

For those who don’t know, one of my Top Five Favorites is a simple, easy and fabulous roast.

Preheat your oven to 375 degrees. Take out your broiler pan – or if you don’t have one, line a rimmed baking sheet with foil – spray with non-stick cooking spray. Put the steaks on the pan, season with salt, pepper, garlic and dried sage.

Roast for 45 minutes, turn over and season. Roast for at least another 30 minutes. You are looking for a rich caramel color on the meat.

Add some baking potatoes at the beginning of the roast and they will all be done at the same time.

I roasted 2 of the 4 steaks in the pack and put the other 2 in the freezer.

As for the ground beef, I’ve got my eye on a meatloaf recipe and am debating between mashed potatoes or more baked potatoes. I bought enough spuds I could do both.

Easy. Flavorful. Wonderful comfort food. Yum!

Cooking · Food

Meal Planning: The Nightmare

AKA: One Size Does Not Fit All

This is a topic that I’ve struggled with for longer than I care to admit. Not the actual ‘doing’, because I do have my method. The problem is, my method is not what you see posted all over the place and touted by <cough> experts.

Now, I do want to give a shout out to those <cough> experts who actually provide thoughtful, useful ideas and methodologies that people can use. But I want to give a Huge Shout Out to those who understand that works for Person A might not be a workable solution to Person B and poor Person C is left hanging.

Here’s the thing: No two households are the same. They may look the same on the surface, but when you look deeper, you start to see the little realities that make the One Size Fits All Solution unusable.

For Example: How often you grocery shop usually depends upon how often you have money in your bank account. Weekly. Biweekly. Monthly.

What you shop for is dependent upon how much you have to spend AND how you are able to prepare it. If you know how to prepare it.

What you shop for also depends on what you eat. Some folks have serious allergies or health issues. Some folks, hard as I hate to admit it, really don’t particularly care about food. They eat to survive. Others have had some seriously bad experiences in the kitchen and are not too inclined to repeat the disasters. Some just never learned how to feed themselves.

Then, there’s that component that relies on – you guessed it – Time.

How much time you have to spend on the preparation of meals. How much time you have aside from functions like work, school, and the host of other out of the house activities that eat up time. No pun intended.

Knowledge Is Power

Here’s the thing, you know all the answers to the major questions. You also know if you need to learn new things to help you make more of the knowledge you already have.

If you need to learn to cook. Do it! Even if you don’t particularly like to cook, learning will help you work better, more efficiently in the kitchen so you don’t have to spend so much time and money in the kitchen.

Learn how to shop for food. Better choices lead to better meals which lead to better health and a healthier bank balance. You aren’t wasting money on food you end up tossing in the trash.

Better choices come from knowing what works best for certain recipes. Slow cooker recipes, for example, make the most of cheaper, tougher cuts of meat. (Translate: Save money.) They are usually easy to prepare and don’t require you standing over a hot pot. They are pretty much hands off. (Translate: Great for novice cooks.)

Time is an issue: If you can set aside one day a week to prep your meals, you save a lot of time during the week actually cooking the meals. If you want to kick it up a notch, set aside a day or two per month to actually cook those meals or do the heavy cooking required for what I call – and use – the Building Block Method.

By having the majority of the prep work done in advance, you take the stress out of deciding and cooking at the last minute.

The Building Block Method

If you’ve been around here for any length of time, you probably know I prefer to shop in bulk and prep a lot of things in advance. I buy large flats of chicken to cook for casseroles, or large quantities of ground beef to pre-cook for casseroles or prepare as patties that go directly into the freezer. I make use of my oven and my slow cooker to make the process easier and maximize the time and space I have available.

The “Building Blocks” are parts of potential meals that are ready to go when I’m ready to eat.

The cooked meat or poultry becomes

  • Taco or burrito filling
  • Soup
  • Casseroles
  • Added to salads
  • Pasta dishes

If I am in the mood for taco salad, I have the meat ready to go. All I have to do is defrost and set up the salad. Pasta bake? I pull out my favorite pasta sauce and I have a quick and easy main dish.

I make sure to have all the building blocks I need at hand.

  • Cheese
  • Pasta
  • Rice
  • Eggs and milk
  • Soup or soup base
  • Herbs and spices
  • Ketchup, mustard, and other base sauces

By having these items on hand, I have the freedom to create a wonderful meal without stressing over what is in the pantry and if I need to get groceries. I can do as much, or as little, cooking as I want. Added bonus, I can try new recipes if I choose without a major trip to the market.

You can use meal planning to help you in many ways and you can make it as easy or complicated as you like. Do what works for you!

If this has been helpful, please click the “Like” button below. If you’d like to learn more, add a comment.

Cooking · Food

Sweet Hot Mustard Chicken

Recently I found this recipe of Chef John’s over on AllRecipes.com.

I love Chef John, but he has a fondness for hot things that I just don’t enjoy. That is why when I pulled out the boneless, skinless chicken thighs and started gathering the rest of the ingredients, I ignored the cayenne and chipotle. I didn’t have red wine vinegar, but I did have apple cider vinegar. I also did not have fresh onion or garlic, but I did have the powders in my spice drawer.

I put the marinade ingredients in a seal-able dish, mixed well, and added the chicken. It resided in the fridge for 24 hours and then the drained – but not cleaned – chicken went into the oven (see NOTES).

It was Fabulous!

Sweet Hot Mustard Chicken Thighs


Courses: Main Dish
Categories: Chicken
Serving size: 8 servings
Preparation time: 20 mins
Cooking time: 40 mins
Ingredients

8 large bone-in, skin-on chicken thighs
½ cup Dijon mustard
¼ cup packed brown sugar
¼ cup red wine vinegar
1 teaspoon dry mustard powder
1 teaspoon salt
1 teaspoon freshly ground black pepper
½ teaspoon ground dried chipotle pepper
1 pinch cayenne pepper, or to taste
4 cloves garlic, minced
1 onion, sliced into rings
2 teaspoons vegetable oil, or as needed

Directions

1. Make 2 slashes crosswise into the skin and meat of each chicken thigh with a sharp knife, cutting to the bone. Cuts should be about 1 inch apart. Transfer thighs into a heavy resealable plastic bag.

2. Whisk Dijon mustard, brown sugar, red wine vinegar, mustard powder, salt, black pepper, ground chipotle pepper, and cayenne pepper in a bowl until smooth. Whisk garlic into marinade.

3. Pour marinade into bag over chicken thighs and massage marinade into chicken, coating each thigh thoroughly and working the marinade into the cuts. Seal bag and refrigerate at least 4 hours (or overnight for best flavor).

4. Move a rack to the center position in oven. Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil and lightly oil the foil.

5. Scatter onion rings onto prepared baking sheet. Place chicken thighs on top of onion rings. Spray or brush thighs with vegetable oil; sprinkle thighs with additional salt and cayenne pepper if desired.

6. Roast chicken in preheated oven until the skin is browned, meat is tender, and the juices run clear, 35 to 45 minutes.

7. Transfer chicken and onions onto a serving platter. Pour pan drippings into a saucepan, bring to a boil, and continue boiling, stirring often, until drippings are reduced by half, 3 to 4 minutes. Skim excess fat from pan sauce.

8. Spoon reduced pan sauce over each chicken thigh and serve.

Notes

Used boneless, skinless thighs. Apple Cider Vinegar. NO peppers, etc.

Roasted @ 400 degrees in Convection oven.

Nutrition

Amount per serving
Calories: 351.6
Total Fat: 19g
Saturated Fat: 5.1g
Cholesterol: 105.9mg
Sodium: 764.8mg
Total Carbohydrate: 13.8g
Dietary Fiber: 0.6g
Sugars: 7.9g
Protein: 29.1g

I do think you could substitute pork and get a similar result. Let me know what you think!

Cooking · Dining · Food

Berry Farm Treasures

Justin and Ally were at Knott’s Berry Farm recently to sample the offerings at the food festival. While the park isn’t open, there are lots of places to get wonderful foods to try. I admit a whimper or two…

I was pleased to see that Knott’s Berry Farm has a page of recipes on their website. Knott’s Recipes to Try is chock full of great ideas.

Food is often a big part of enjoying a park. I’ve eaten at Mrs. Knott’s Chicken Restaurant many times – and always enjoyed the meal.

I’m also a huge fan of the boysenberries. I look for ways to add them to my pantry any chance I get. 🙂

Check out the post – and don’t forget to search for more recipes. Bring a touch of the park home.