I can't believe my little sister is 26 years old today. When I mentioned it to Moe, he asked.... she is only a year younger than us??? Sadly, I had to remind him that we are 28 going on 29 and that if you do the math, we are in fact two and half years apart. I'm not sure what happened to the majority of our twenties but I feel like it is flying by! Ugghhh... 30 is just around the corner.
I digress... HAPPY BIRTHDAY JENNA!!!! Whenever you feel like you are getting old, just call me :) I'll make you feel better. Have a wonderful day!
PS. I posted this at 11 pm CST time to ensure that I made the midnight mark!
- Miss J (and Moe)
Monday, October 31, 2011
Baked Mac and Cheese with Button Mushrooms and Truffle Oil
For those of you who don't know Moe very well, he loves Mac and Cheese. I'm pretty sure that if he had to come up with a list of five reasons why he wanted to have kids, excuse to eat Mac and Cheese with hot dogs would be on the top of his list. If I send him to the store for milk, there is a 100% guarantee that he will return home with a box (if not numerous boxes) of Sponge Bob Mac and Cheese. Yes, the Sponge Bob part is the kicker in the whole thing. Now, I see two problems with this. One, why is a grown man getting so excited about cartoon shaped noddles? And two, there is ZERO nutritional value in this meal which I have a problem with!
However, since I am SUCH A NICE WIFE, I am willing to meet in the middle on this one. I have been in search of a good homemade mac and cheese recipe and finally found one that is worth blogging about! I'm sure Moe will get home tonight and say that Sponge Bob wins in comparison, but at least I can say I tried!
Baked Mac and Cheese with Button Mushrooms and Truffle Oil
Source: Modified from Cooking Light, November 2011
2 cups of uncooked penne pasta (any tube shaped pasta will work)
10 small button mushrooms, rinsed, and sliced
1 tsp of butter
6 oz of low fat cottage cheese (1% or 2%)
1/2 cup of shredded sharp cheddar cheese
1/4 cup grated Parmesan cheese, divided into two portions
2 tablespoons of panko
1 tablespoon of flat leaf parsley, roughly chopped
salt and pepper to taste
truffle oil (minimal amount - less than 1/4 tsp) - a little goes a long way
Preheat oven to 375 degrees. Cook pasta according to packaged directions. Drain and set aside until ready to use.
While pasta is cooking, put cottage cheese in a food processor and process until smooth. Combine cottage cheese, cheddar cheese, and 1/8 tsp of Parmesan cheese, and salt and pepper to taste. Rinse mushrooms and remove the stem.
Slice mushrooms and saute in a pan with butter until softened for approximately 4 minutes. Add mushrooms to cheese mixture. Add cheese mixture to pasta and stir together. Spoon mixture into a ceramic or glass baking dish coated in cooking spray.
Combine remaining Parmesan, panko, and parsley in a small bowl. Sprinkle evenly over pasta mixture. Bake at 375 degrees for 10 minutes. Preheat the broiler (leave dish in the oven while broiler preheats). Broil pasta for 1 minutes until top is golden brown. Drizzle with truffle oil and serve immediately.
Ratings
Miss J, 9 out of 10
Moe, 9.5 out of 10
Notes: This can be made the night before and heated up in the oven (add 10-15 minutes to the cook time). Add a little bit of milk or cream to the top of the pasta dish before it goes in the oven to avoid the pasta from drying out.
- Miss J
However, since I am SUCH A NICE WIFE, I am willing to meet in the middle on this one. I have been in search of a good homemade mac and cheese recipe and finally found one that is worth blogging about! I'm sure Moe will get home tonight and say that Sponge Bob wins in comparison, but at least I can say I tried!
Baked Mac and Cheese with Button Mushrooms and Truffle Oil
Source: Modified from Cooking Light, November 2011
2 cups of uncooked penne pasta (any tube shaped pasta will work)
10 small button mushrooms, rinsed, and sliced
1 tsp of butter
6 oz of low fat cottage cheese (1% or 2%)
1/2 cup of shredded sharp cheddar cheese
1/4 cup grated Parmesan cheese, divided into two portions
2 tablespoons of panko
1 tablespoon of flat leaf parsley, roughly chopped
salt and pepper to taste
truffle oil (minimal amount - less than 1/4 tsp) - a little goes a long way
Preheat oven to 375 degrees. Cook pasta according to packaged directions. Drain and set aside until ready to use.
While pasta is cooking, put cottage cheese in a food processor and process until smooth. Combine cottage cheese, cheddar cheese, and 1/8 tsp of Parmesan cheese, and salt and pepper to taste. Rinse mushrooms and remove the stem.
Slice mushrooms and saute in a pan with butter until softened for approximately 4 minutes. Add mushrooms to cheese mixture. Add cheese mixture to pasta and stir together. Spoon mixture into a ceramic or glass baking dish coated in cooking spray.
Combine remaining Parmesan, panko, and parsley in a small bowl. Sprinkle evenly over pasta mixture. Bake at 375 degrees for 10 minutes. Preheat the broiler (leave dish in the oven while broiler preheats). Broil pasta for 1 minutes until top is golden brown. Drizzle with truffle oil and serve immediately.
Served with a arugula salad with cherry tomatoes and a balsamic vinaigrette.
Ratings
Miss J, 9 out of 10
Moe, 9.5 out of 10
Notes: This can be made the night before and heated up in the oven (add 10-15 minutes to the cook time). Add a little bit of milk or cream to the top of the pasta dish before it goes in the oven to avoid the pasta from drying out.
- Miss J
Pot Roast Recipe by the Parsley Thief
My little sister, Jenna, was looking for a good recipe for a pot roast in a slow cooker. So many roasts require a dutch oven which I have yet to acquire in my life so sometimes its hard to find a recipe. I have made many pot roasts but have never really documented my recipe and thought I'd take the easy way out for tonight. I will have to add this to my list, but until then, I thought I'd point Jen to a trustworthy recipe by the Parsley Thief. I have yet to make something that I don't like so I have confidence that it will be a good one!
Parsley Thief - Pot Roast
If anyone else has a good recipe, let us know. I am always looking to expand my collection!
- Miss J
Parsley Thief - Pot Roast
If anyone else has a good recipe, let us know. I am always looking to expand my collection!
- Miss J
Sunday, October 30, 2011
A Halloween Tradition - Beef and Butternut Chili
As I have gotten older, I have found each year I dislike Halloween more and more. I think if I had a kid, it would be different, but for now, the idea of dressing up in some skanky costume and freezing my ass off all night doesn't sound like a fun time. Central West End, the area we live, has a famous Halloween party each year in which the streets shut down and there is a stage set up with lights, music, and of course, lots and lots of alcohol. People pretty much just get shit boxed and prance around in their costumes. Moe and I went to a bar to watch the OSU game, but were able to witness the "Halloweeners" having a grand old time as we walked to and from the bar. To give you an idea, we were accompanied home by a guy dressed as a drill sergeant in full army gear. He was in a dead sprint up and down the street while laying on his whistle with pure intensity with every stride. The best part is, he was 100% by himself performing this act :) I have to say, as much as I don't like this holiday, I am always pleasantly surprised by the dedication and creativity that occurs on Halloween.
Since I love cooking, I thought it might be fun to start a tradition of cooking chili on Halloween. Since cooking is something that I enjoy doing, I am trying to transition the holiday into something more fun. I normally go with my mom's standard, Super Duper Chili recipe, but I thought that it would be fun to try something new. I was reading Jaime's blog a few weeks ago, and laughed when she made the comment "everyone thinks their chili is the best". This is 100% true as the first thing I thought of was why on earth would I make her chili when mine is so good! With this is mind, I have decided to branch out. In the spirit of fall (and my secret love of butternut squash), I decided to go with a Beef and Butternut Chili. Bon Appetit!
Beef and Butternut Chili
Source: Modified from Cooking Light, November 2011
2 tablespoons of olive oil
1 1/2 lbs boneless chuck roast, trimmed and cut into 1/2 inch cubes
salt and pepper
1 1/2 cups of chopped onion
1/2 cup chopped bell pepper (preferably green, but I used orange because that's all I had)
2 tablespoons tomato paste
1 tablespoon minced fresh garlic (approximately 2 smaller cloves)
2 teaspoons diced jalapeno pepper
2/3 cup of dry red wine
1 1/2 teaspoon ground ancho chile pepper (less if you don't like spciy foods)
1 teaspoon dried oregano
1/2 teaspoon ground red pepper (less if you don't like spciy foods)
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
1/8 teaspoon ground cinnamon
1/8 teaspoon ground cardamom
2 cans (14 ounces each) of diced tomatoes, undrained
1 can (15 ounces) no salt added kidney beans, rinsed and drained
2 cups (1/2 inch) cubed and peeled butternut squash (frozen works as well)
1 cup coarsely chopped carrots
1/2 cup of apple cider (optional)
6 tablespoons reduced fat sour cream
2 tablespoons fresh cilantro leaves (or cilantro pesto)
Heat a large stock pot (or dutch oven) over medium - high heat. Add 1 teaspoon of olive oil to the bottom of the pan. Season beef with salt and pepper and add to the stock pot. With long tongs, saute the beef for 8 minutes until brown on all sides. Be careful to not let it sit unattended as it will burn quickly. Remove beef from pan and set aside (including the juices from the meat). Add another tablespoon of olive oil to the stock pot. Add onions and bell peppers and saute for 3 minutes or until onions are translucent.
Add tomato paste, garlic, and diced jalapeno. Saute for another 2 minutes on medium high. Add wine and bring to a boil. You will need to scrap the pan while cooking for 2 more minutes. Add the beef back into the pan. Add ancho chile pepper and the next 7 ingredients (through kidney beans). Bring to a boil.
Cover the stock pot and reduce heat to medium - low. Simmer for 1 hour (stirring occasionally to make sure pan is not burning). Be CAREFUL when you open the stock pot as the steam is very hot (I have a burn on my arm to prove it)! After an hour, add butternut squash and carrots. If you like your chili thinner, add apple cider. Mix well and cover again. Simmer for another hour until beef is tender. Ladle 1 and 1/3 cups of chili into 6 bowls. Serve immediately with 1 tablespoon of sour cream and 1 teaspoon of cilantro (or cilantro pesto which I bought at Whole Foods).
Ratings
Miss J, 10 out of 10 - absolutely loved this recipe!
Moe, hates chili so he doesn't get to vote on this!
- Miss J
Freedom at Last!!!
On Monday, we closed on our house! So many people are shocked to hear this as I didn't mention to many that we were even in contract. I was terrified to jinx a good thing so as my realtor told me, its not a done deal until its done. Well this is the official announcement... ITS A DONE DEAL!!!!!!!!!!!
It was a bitter sweet as there were tons of sweat and tears that went into making our three bedroom two bathroom split level house a place we called home. However, the weight on our shoulders has been lifted, and we have never felt such relief to know that this chapter of our life has ended. For now, Moe and I are going to enjoy apartment life for awhile until we have more substantial roots in a city to buy a house.
Thanks to all our family and friends who made this possible. Whether you helped us moved, took some furniture, provided storage space, loaned us a moving vehicle, or cracked a beer with us to celebrate..... THANKS TO ALL!! Below is some of the photos from the weekend. Miss everyone and can't wait to come home over Thanksgiving to see see all our family and friends.
- Miss J
It was a bitter sweet as there were tons of sweat and tears that went into making our three bedroom two bathroom split level house a place we called home. However, the weight on our shoulders has been lifted, and we have never felt such relief to know that this chapter of our life has ended. For now, Moe and I are going to enjoy apartment life for awhile until we have more substantial roots in a city to buy a house.
Thanks to all our family and friends who made this possible. Whether you helped us moved, took some furniture, provided storage space, loaned us a moving vehicle, or cracked a beer with us to celebrate..... THANKS TO ALL!! Below is some of the photos from the weekend. Miss everyone and can't wait to come home over Thanksgiving to see see all our family and friends.
- Miss J
To the left is keep, to the right is dumpster (just kidding, we donated it).
Moe cleaning the basement one last time.
Moe was finally able to part with the disgusting glass table.. THANK GOD!
Skyler - not happy about being banned to the back yard.
Our trusty steed for the day!
Male bonding
Still bonding...
Skyler enjoying her last run in the yard :(
Unloading at my parent's house
The dog whisperer
Moe squeezing in a soccer game before he flies home
Still standing, always a good sign
The first lady making out on the sidelines with Rig! Par for the course!
Stone and Moe taking a 20 second breather!
Stone and his new pup.
The love birds watching Desperate Housewives.
Sleep over at the Albeits! A trip down memory lane.
I promise this is not posed. They really just love each other.
OK... this might be a little posed. Leslie/Dan got a bit carried away :)
Sunday, October 16, 2011
Creamy Chicken Soup with Mushrooms, Barley, and Bacon
I am officially back from my three week leave of absence from blogging. I have been so stressed with work and trying to sell our house that I have let my personal life slip away from me. To give you an idea, the other night I got home from work at 10 pm and Moe asked what we were having for dinner. I nicely said we are having cereal, proud that I had some sort of plan. He looked at me and just laughed. Annoyed, I starting flipping out about that fact that cereal was not an acceptable dinner to him. He quickly responded, "Cereal is not the problem. We haven't had milk for over three weeks." In conclusion, this weekend was me trying to patch my life back together. Cooking is always a step in the right direction to creating some normalcy in my life.
One of my good friends started a cooking blog this fall, No Peanuts. No Cilantro. I love the selection of dishes she blogs about because they are gourmet but for the everyday cook. I have been dying to make several of the recipes but since I know this will be a busy week, I decided to go for a soup so that I could pack the leftovers for lunches.
Creamy Chicken Soup with Mushrooms, Barley, and Bacon
Source: Modified (only slightly) from No Peanuts. No Cilantro.
Serves: 8 servings
1 cup of quick cook barley
2 cups of water
dash of salt
6 ounces bacon, diced
1 tablespoon olive oil
12 ounces shitaki mushrooms, sliced (original recipe called for crimini)
1/4 cup white wine (optional)
1/4 cup (1/2 stick) butter
2 carrots, peeled and diced
2 celery stalks, chopped
1/2 cup chopped shallots
4 garlic cloves, minced
1/3 cup all purpose flour
10 cups chicken stock
1 teaspoon dried crushed rosemary
2 to 4 cups chopped cooked chicken breast
1 1/2 cups frozen corn kernels
1/4 cup heavy cream
3/4 cup light sour cream
In a large stockpot, cook bacon over medium heat until browned. Remove with a fork and place on a Scott towel lined plate to cool. In remaining oil in pan, add mushrooms and stir. Add wine and cook for approximately 8 minutes while mushrooms soften and alcohol in wine burns out. Remove mushrooms from stock pot and place in a bowl to the side.
In the same stockpot, add carrots and celery and butter. Cook until vegetables are tender 5-10 minutes depending on thickness of carrot slices. Add shallots and garlic to the pan. Be sure to stay close to pan while these saute to avoid burning the garlic. Once onions are soft, sprinkle flour into the pan and stir well.
Add mushrooms back to the pain as well as the chicken stock and rosemary. Bring mixture to a boil, stirring occasionally. Reduce heat to a low and let simmer for 15 minutes.
While soup is simmering, boil two cups of water in a pan. Once water is boiling, add barley and salt. Stir and cover for 10-12 minutes or until water is absorbed and barley is light and fluffy.
Add barley, bacon, corn, and chicken to the stock pot. Simmer for 10 more minutes. Add in the cream and sour cream mixing well to avoid clumps. Season to taste and serve!
Note: I had so much leftovers that I ended up freezing half of it. If I made this again, I would use less bacon as I thought the bacon flavor was a bit overbearing (this could be avoided by using turkey bacon instead). However, Moe said the bacon was his favorite part so everyone to their own :)
Ratings
Moe, 8 out of 10
Miss J, 8 out of 10
One of my good friends started a cooking blog this fall, No Peanuts. No Cilantro. I love the selection of dishes she blogs about because they are gourmet but for the everyday cook. I have been dying to make several of the recipes but since I know this will be a busy week, I decided to go for a soup so that I could pack the leftovers for lunches.
(Jaime's picture is better on her blog so check it out!)
Creamy Chicken Soup with Mushrooms, Barley, and Bacon
Source: Modified (only slightly) from No Peanuts. No Cilantro.
Serves: 8 servings
1 cup of quick cook barley
2 cups of water
dash of salt
6 ounces bacon, diced
1 tablespoon olive oil
12 ounces shitaki mushrooms, sliced (original recipe called for crimini)
1/4 cup white wine (optional)
1/4 cup (1/2 stick) butter
2 carrots, peeled and diced
2 celery stalks, chopped
1/2 cup chopped shallots
4 garlic cloves, minced
1/3 cup all purpose flour
10 cups chicken stock
1 teaspoon dried crushed rosemary
2 to 4 cups chopped cooked chicken breast
1 1/2 cups frozen corn kernels
1/4 cup heavy cream
3/4 cup light sour cream
In a large stockpot, cook bacon over medium heat until browned. Remove with a fork and place on a Scott towel lined plate to cool. In remaining oil in pan, add mushrooms and stir. Add wine and cook for approximately 8 minutes while mushrooms soften and alcohol in wine burns out. Remove mushrooms from stock pot and place in a bowl to the side.
In the same stockpot, add carrots and celery and butter. Cook until vegetables are tender 5-10 minutes depending on thickness of carrot slices. Add shallots and garlic to the pan. Be sure to stay close to pan while these saute to avoid burning the garlic. Once onions are soft, sprinkle flour into the pan and stir well.
Add mushrooms back to the pain as well as the chicken stock and rosemary. Bring mixture to a boil, stirring occasionally. Reduce heat to a low and let simmer for 15 minutes.
While soup is simmering, boil two cups of water in a pan. Once water is boiling, add barley and salt. Stir and cover for 10-12 minutes or until water is absorbed and barley is light and fluffy.
Add barley, bacon, corn, and chicken to the stock pot. Simmer for 10 more minutes. Add in the cream and sour cream mixing well to avoid clumps. Season to taste and serve!
Note: I had so much leftovers that I ended up freezing half of it. If I made this again, I would use less bacon as I thought the bacon flavor was a bit overbearing (this could be avoided by using turkey bacon instead). However, Moe said the bacon was his favorite part so everyone to their own :)
Ratings
Moe, 8 out of 10
Miss J, 8 out of 10
Fresh mushrooms, celery, and carrots.
Fresh garlic.
Chopped shallots.
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