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Category Archives: cooking

Truman Capote Was Not Invited to Dinner

How about a cooking post instead of my usual Non-Sequitur Thursday.  I make it a statement instead of a question, because I am making the post regardless.  It is a little non-sequitur-ish, though, because I made the stuff on Sunday, but Steven is heating it up as I type for tonight’s meal.

I had some Dino’s Sausage, made in Utica, NY, just to give this post a little local flavor (see what I did there?).  I put it in a frying pan and chopped up an onion to throw in with it.  Then I peeled and crushed up a few cloves of garlic, purchased at the Mohawk Valley Garlic and Herb Festival in Little Falls (more local flavor!).  I set the timer to let the garlic breathe for 15 minutes.  Just as an aside, it is a lot easier to wait for garlic to breathe than it is for wine.  Ahem, not that I drink a lot of wine.

After adding the garlic, I just kept stirring and breaking up the sausage till it was almost done.  Then I added a can of diced tomatoes and a can of mushroom pieces and stems.  I stirred in some basil, oregano and a very few hot peppers (I didn’t want to make Steven’s bald spot sweat).  I often put in a can of tomato paste at this point, but Steven thought it sounded lighter without.

We had the sauce over angel hair pasta, my favorite.  I put copious amounts of grated cheese on mine.  It was delicious.

It was just as good reheated tonight (I paused in my typing to eat midway through the second paragraph; could you tell?).  Is this blog post as good as some of the other nonsense I have been typing in lately (I reference Truman Capote:  “That’s not writing, that’s typing”)?  Only my readers can judge.  Some people say “Don’t judge,” but in this case, I don’t mind. Happy Thursday, everyone.

 

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Not Too Mundane, I Hope

Tasty Thursday does not have the same ring as Tasty Tuesday.  And yet, I just cooked and I don’t have much else to blog about today.  If only I had also concocted a special cocktail to go with dinner, we could have had Thirsty Thursday.

“Buy me a drink, Big Boy?”

Alas, I am sipping a mundane glass of Chardonnay. No matter, dinner was tasty.

We had some ground beef Steven had taken out to thaw two days ago but didn’t feel like cooking.  This morning he suggested he purchase a can of cream of mushroom soup and do something with that.  Now I have lost all cred with real cooks, but I grew up in the 1970’s; a can of cream of mushroom soup was a perfectly respectable ingredient in those days.

I put the ground beef on to cook and poured myself some Chardonnay, so I could cook with wine.  I put Worcestershire sauce on the meat and broke it up as it cooked.  When it was nearly done, I added the soup and a can of mushrooms.  Then it was time for the spices (my favorite part!): minced onion, garlic powder, and No Salt All Purpose Seasoning from the So Sweet Candy Cafe in Utica, NY (just to give the post a little local flair).  I would have added onion powder as well, but our bottle of it was completely solid.  I added it to the grocery list.  I had used the liquid from the mushrooms to get most of the soup out of the can, so the mixture looked a little thin.  I added some grated cheese to thicken it up, using that up too, so that was something else for the grocery list.

We had the stuff over some pasta I had in one of our canisters.  I don’t know what the shape is called, because I had thrown out the box.  They looked kind of like SpaghettiOs (that’s how it’s spelled, computer, I Googled it!).

It was a pretty tasty dinner, although I supposed it was kind of mundane, now that I look at what I wrote.  No matter.  It was dinner.  I cooked it, we ate it, I blogged about it.  I’m going to call that a win for Non-Sequitur Thursday.  I’ll just throw in a random picture, so I’m not too mundane.

I bet you thought I was going to use Nosferatu (you know who you are).

Pizza with Pesto on Tasty Tuesday

How about a Tasty Tuesday post instead of my usual Tired or Bad Attituesday?  I just made a yummy flat bread pizza and I think I can come up with 200 or so words about it.

Steven got me some nice flat bread last week, and over the weekend I had the idea of making a flat bread pizza.   Accordingly, I went to the store on Sunday and purchased Dino’s sausage (from Utica, NY; just to give my post some local flair), fresh mushrooms, and mozzarella cheese.  I lazily picked the washed and sliced mushrooms.  It did not seem to be much difference in price between that and the whole ones. I already had black olives and pesto.  The pesto was homemade: I made it in my blender with oil, basil, garlic and whatever else I felt like throwing in at the time (I don’t remember now what that was; this stuff keeps a long time in the fridge).

I cooked all the sausage on Sunday, knowing it would be good for more than one pizza, so I was all set in that respect today.  While the oven pre-heated, I grated mozzarella.  After spraying the pizza pan with no-stick, I put the flat bread on it and spread it with pesto.  I arranged sausage and mushrooms, sliced the black olives over them, then covered the whole with cheese.  I baked it for ten minutes.

YUMMY!!!  My Sunday pizza was made with the same recipe, if you can call it that (I suppose in my blog I will call it what I like).  I’m not sure if I have shared this recipe before, but there is every chance I will share it again sometime.  Perhaps I will make some variations on the theme or maybe take pictures of the work in progress and the finished product.  As always, I hope you’ll stay tuned.

 

Cooking with Wine Tasting

Friday Food does not have the same appeal as Saturday or Sunday Supper.  Yet, I feel I would like to make a cooking post today.  I had meant to do a Running Commentary, because I had an excellent run this morning (I posted a Facebook status of “THAT is how a run is SUPPOSED to feel!”), but, you know, things happen.

I was supposed to be away this weekend, but those plans were derailed by a stomach bug my husband, Steven, is currently suffering.  He has not wanted to eat much, so I thought a pot of homemade chicken soup would help.  Accordingly, I took some chicken out of the freezer. It was two thigh sections, which is a good dinner for two people when baked and served with a vegetable.  I have also found that it will also make a good pot of soup

I put the chicken on to boil about 3 p.m., when I was doing laundry and waiting till it was time for a wine tasting at Valley Wine and Liquor in Herkimer, NY (where I live).  After it had boiled a while, I used a slotted spoon to scoop some of the brown crud off the top.  I don’t think the brown stuff seriously degrades the taste of the soup, but I skim off what I can.  I was waiting for my friend Kim to pick me up for the wine tasting.  Eventually I got tired of waiting and had a small glass of white wine we had on hand (don’t judge me; I wasn’t driving).  I also thought I should progress further on the soup so peeled and crushed some garlic.  I turned off the burner under the chicken; I figured it was cooked through, and I did not want it on when I left for the wine tasting.

It was after right after this that Kim texted me that she was ready to go to the wine tasting, so I did not bother setting the timer for 15 minutes (to let the garlic breathe, remember? I’ve talked about that before).  I figured we’d be gone at least that long.   And we were.  I came home with two boxes of wine, one red, one white.  Yum!  I may do a blog post about the tasting (I have been seriously remiss in not making more posts about the wine tastings I attend).  I poured myself a glass of red and continued to cook.

I pulled the pieces of chicken out of the broth and put in the garlic.  I sliced a yellow onion, put it in the broth and turned the burner back on.   I took the chicken off the bones and put it in the broth too.  After a while I will add some frozen vegetables.  Probably some spinach (Steven only likes it in soup, dip or sauce), maybe some broccoli or corn; I’ll see what’s in the freezer.  And I will cook some pasta, probably ditalini.  Yum!

For you wine snobs out there, I will no doubt switch to white with my chicken soup.  I do not want to injure anybody’s sensibilities unnecessarily.  Anyways, this is my Lame Post Friday post for the week.  I hope you are all having a good supper and enjoying the beverage of your choice.

 

The Sandwich was Better than the Blog Post

How about a brief cooking post in lieu of Tired Tuesday or Bad Attituesday.  As usual with these openings, I end with a period not a question mark, because I intend to make the post with or without permission.  Well, I just can’t write another post about not writing a blog post today!  Check with me tomorrow.  In the meantime, I fixed something yummy yesterday for my lunch today.

I love egg and olive.  I was introduced to it by a young girl I used to babysit,many many years ago.  It is egg salad, but with olive.  Genius!  But of course I can’t make it that simply.  I have to add a little pizzazz.  Along with the olives and mayonnaise, I added mustard, Worcestershire sauce, dill and lemon pepper.  There were not as many olives as I would have liked left in the jar, but I cut up what was there.  At least they were big.  The jar said Martini Olives.  I like martinis, too.

Well, that sure didn’t take long to write about.  It didn’t take long to make, either, once the eggs were boiled (and that didn’t take very long either).  I put the bowl in the fridge for the flavors to blend.  Later Steven made me a sandwich on whole wheat flat bread.  He almost always fixes my lunch.  It is very sweet of him.

I looked forward to my egg and olive sandwich all morning.  It did not disappoint.  If this blog post has disappointed, well, at least I didn’t whine about not being able to write.  And there is always tomorrow.  Happy Tuesday everybody.

 

Saturday Supper

How about a cooking post today? Quite frankly, I kept my happy ass home today.  It was cold and, as I said yesterday, nothing I have to do was so damn important after all.  I wrote a little, I watched a monster movie (which I may also write about), I took a nap.  Judge me if you like (some of you will anyways) (you know who you are). As Popeye said, I yam what I yam (although I am not cooking yams).

Steven was due home in, I hoped, less than a half hour, so I went out to the kitchen to see what I could do.  I like to cook with wine so poured myself a glass of Chardonnay.  I had taken boneless, skinless chicken thighs out of the freezer this morning. I had also mentioned the possibility of baked macaroni and cheese to Steven.  I had a tentative plan.

I put on water to boil for mini shells and pre-heated the oven to 350 degrees.  I put some spices on the chicken:  garlic powder, onion powder, and Salt-Free All Purpose from the So Sweet Candy Cafe (just to give them another shout-out).  Judge me if you like for not using fresh garlic and onions, but only if you are quite finished judging me for the nap (I would not want anyone to pull a muscle on my account).  I have some mozzarella I grated yesterday but did not use all of for flat-break pizzas (which would have made a dandy post, I suppose).  I also grated some extra sharp cheddar and Monterrey Jack.  Then I came back into the living room to write my blog post.

When the chicken is cooked, I will chop it up to put in the macaroni and cheese.  I have some leftover garlic dip and a can of mushrooms I will add to the mix.  I shall throw in a little milk and/or butter if it seems like a good idea at the time.

I believe it will be a delightful dinner.  I make bold to hit Publish without assuring that it is.  That is the kind of cooking post I make.  Happy Saturday, everybody, and if you live in Central New York or someplace equally cold: try to keep warm!

P.S.  Steven is due home in another five or so minutes. Yay!

 

 

Saturday Clam Sauce

This will be a quick cooking post before I get back to enjoying my Saturday.  I must admit, it has been a largely wasted day, and never mind why, because people who go on about their health woes are tiresome (how’s that for a little passive-aggressive whining?).  I just about managed to get the dishes done by the time Steven got home shortly after six.  I had not planned anything for supper.  Suppressing my desire to send out for a sub or Chinese, I suggested red clam sauce or maybe eggs.  Steven opted for red clam sauce and I went to work.

First, OF COURSE, I crushed up some garlic and set it to breath for fifteen minutes.  It was from the bunch I purchased at the Mohawk Valley Garlic and Herb Festival in Little Falls, NY this past September, just to give the post a little local flair.  At first I said, “I’ll only do three cloves.  I won’t go crazy with the garlic.”  Not a minute later I said, “I’ll go crazy with the garlic,” and put in the entire bulb, which was not very big anyways.  Steven did not comment; he trusts me when it comes to cooking in general and garlic in particular.

I put the dishes away while the garlic cooked in olive oil.  That’s the kind of multi-tasking I can handle.  Incidentally, I forgot to mention that I was cooking with wine, a little 19 Crimes red blend, one of my favorites.  I soon added a can of minced clam with the liquid to the garlic.  I let that boil for a little bit before adding a small can of tomato sauce.  I took a can of mushrooms and drained its liquid into the sauce can, to get the last of the sauce without adding too much more liquid to the whole.  I had told Steven I was not going to include tomato paste, that it would be a thin clam sauce.

Basil and oregano were the only spices I used.  I would have put in a few hot peppers, but I left those outside, where I had been sprinkling them over my container garden to deter squirrels.  Note to self:  purchase more hot peppers.  I considered adding tomato paste anyways but decided to wait and see if the sauce cooked down.  Soon it was time to put on water for pasta.  Ziti rigati, which was all we had besides some angel hair pasta.  Further note to self: purchase more pasta.

The sauce turned out pretty good.  I added salt, pepper and grated cheese before devouring.  Steven added salt and pepper.  He also had a large piece of bread and butter, an extra thick crust on a loaf of Spano’s hard crust Italian.  This adds another local bit, because Spano’s is in Utica, NY.  I am Mohawk Valley Girl!