The Grind -

I made a great dinner last night.  I watched some guy make it on the Today Show and here is a link to the recipe Joe Bastianich’s healthy white bean stew.  However, the recipe that is posted and what he did on the show was a little different.  He used sausage, and while I'm not a huge fan, I did put in some chicken sausage instead.  Not as much fat, but still some of the flavor.  I wanted to use shredded chicken but someone in the house thought it would be too bland.  Sigh.  I deviated from the recipe a little because I sauteed the sausage, added pepper, green pepper, and onion before the garlic and then picked up the recipe from there.  Oh, and the Swiss chard?  Shut up and eat it already.  It is delicious.  I also never use as much oil as they say.  Just enough not the burn or stick the veggies while they saute.  The recipe only has 274 calories per serving if you use no meat.  They also have turkey sausage which isn't bad either.  I usually get the ones that have the hot pepper in them.  Great vegetarian dish sans sausage.  Bon Appetit!

Tasty!  I highly recommend this dish!

Everyone has one

Have you noticed how many of my stories come from Albertsons?  Could that be because that is where I spend the majority of my free time?  I should write a book on my adventures at the grocery.

I'm there the other day buying groceries, and we come to the wine.  Sweet, life-giving, sanity-keeping wine.  The checker asks me for my ID.  Ha!  Love it when that happens.  She then says, "Girl, you look really good for your age.  Except I like your hair color better in your license picture.  Maybe you should think about having it that color again."  Wow.  Really?  Couldn't we just end with how good I look for my age?  It would be different if I had asked her opinion on my hair color.  However, I didn't.  This may come as a shock, but rarely do I engage in much conversation other than the weather, groceries, kids, work, etc.  Light conversation.  Little did I know I should be voicing my displeasure with the checker's hair style, hair color, or their choice of smock for the day.  Maybe I could ask if they had sex last night, if it was any good, and maybe my opinion on why it wasn't satisfactory.  How would you like them apples?

Always remember, opinions are like assholes.  Everyone has one.

There was no Grind for Thursday - Saturday. Yippee.  We had dinner out with the family on Thursday, and Friday and Saturday were spent either getting ready for or working in a haunted house.  Details later. 

The Grind - Wednesday

Lime and Honey Glazed Salmon, Risotto Cakes, and Roasted Cauliflower with Herbed Breadcrumbs. 

The salmon recipe called for the salmon to be cooked with rice and broccolini in the same pan.  I hate broccoli.  Even if they try to dress it up by using other cute little names like broccolini.  Still smells like gas when you cook it.  I just did the salmon by itself with the lime and honey glaze.  You can click above for the recipe.  It was Yummy!

For the risotto cakes, you take your leftover risotto, push a little buffalo mozzarella ball in the middle of it, and form a little patty about 1/2 inch thick.  Make sure the cheese is covered.  Dredge patties in flour and place on a baking sheet in fridge for 15 min.  Heat 1 T extra virgin olive oil over medium heat until it sizzles when a pinch of flour is added.  Dredge patties in flour again.  Fry until golden brown and warmed through, about 10 minutes.

I love roasting veggies at high heat.  It is my favorite way to cook them.  The only way broccoli is tolerated.  For the cauliflower, I preheated the oven to 450, tossed the cauliflower with a little olive oil, seasoned with salt and pepper and cooked for about 15 minutes.  I like my veggies a little crunchy, so you might have to cook them longer depending on your taste.  Meanwhile, I took about 1 cup panko breadcrumbs and 2 chopped garlic cloves and roasted them over medium heat with a little bit of oil.  Once the crumbs browned, I added some thyme and the grated zest of a lemon.  After the cauliflower was finished, I sprinkled it with the juice of the lemon and added it to the breadcrumbs.  Big hit with the kids!

Tonight?  Going out.  Family in town for a big 21st birthday - Happy Birthday, Brad! 

The Grind - Tuesday

Eventually, I will re-format my blog to include dinner ideas and recipes and that section will be titled, The Grind. Get it? The nightly dinner chore is such a grind, blah blah blah. Anywho, until I get that going, my other posts will be peppered in with the dinner stuff. Also going to try to take photos but I keep forgetting once it is plated. At that point I yell, "Come get your damn dinner. It aint gonna eat itself."

Tuesday Dinner - Sliders, Pumpkin Sage Risotto, and the leftover Haricot Verts with Shallots.

I already got feedback that meat AND risotto was a faux pas, so I guess I screwed up dinner before even starting to cook.
Conservatively, I spend 5 hours a week shopping at Albertsons. I also go to Whole Foods / Whole Paycheck if I need certain things or am feeling particularly wealthy. I set out yesterday to buy my stuff for dinner. The risotto recipe calls for you to roast a pumpkin. No canned stuff. Have you ever done that? First of all, I go to the produce section and there are no pumpkins. Really? You would think at this time of year pumpkins would be everywhere. So, I asked the produce dude, "Where are your pumpkins?" He got this huge smile on his face like he was going to reply with some inappropriate comment, and informed me they were outside. Really? So, I have to turn around, take my cart full of shit back outside where the wind is blowing 40 miles per hour to look for a pumpkin? I politely asked if they had any in back, told him I needed a pie pumpkin, and could he get one for me. Jeez. This little incident was a foreshadowing of what to come.
Last year I peeled a butternut squash for the first time and roasted that for soup. I thought that was bad, and then I discovered that Whole Foods / Whole Paycheck sells it already cut up in little cubes. Oh, it will cost you. It costs you plenty. I think about 1/4 butternut squash cut up is about $8.00. I think it's worth it.
I think the pumpkin is worse. Of course, you have to cut it, scoop out the seeds and stringy stuff, and peel it. It's that whole peeling thing that takes forever. It took me 30 minutes to prepare it for the oven. Maybe I just wasn't doing it right. I then roasted it, and it tasted like butternut squash, or a sweet potato. I think I would substitute another root vegetable.
I cook risotto in a pressure cooker, which I also use for pork shoulder roasts and other meats that need time to cook down. This will change your life. You wouldn't mind making risotto every night. You just put it all in and it comes out done. No constant stirring. The resident Italian gives it a thumbs up, so you know the consistency is right or else we wouldn't get to use it. Oooh, and the best part? The leftover risotto for risotto cakes the next day.
This recipe made WAY too much. I would half it. I'm trying out different recipes because I'm making this and risotto cakes on Christmas eve.
Bon Appetit!

PUMPKIN SAGE RISOTTO
· 1 small (1 3/4 pounds) pumpkin , peeled, seeded, and cut into 1-inch cubes
· 2 tablespoons extra-virgin olive oil
· Salt and freshly ground black pepper
· 6 cups chicken broth
· 2 tablespoons unsalted butter
· 1/3 cup chopped shallots
· 1 clove garlic , finely chopped
· 2 cups Arborio rice
· 1 cup dry white wine , such as Pinot Grigio
· 2 T chopped fresh sage
· 1/2 cup freshly grated Parmesan cheese , plus more for serving
Spread the pumpkin on a baking sheet and toss with one tablespoon of the oil. Season lightly with salt and pepper. Bake until tender, about 35 minutes. Remove from the oven and cover with aluminum foil to keep warm.
In a pressure cooker, heat the butter and remaining 1 tablespoon of oil over medium heat. Add the shallots and garlic and cook until softened, about 2 minutes. Add the rice and stir until it turns opaque, about 2 minutes. Add the unheated broth and the wine. Smash about 8 pieces of the pumpkin and add it now. Lock the lid in place and bring to high pressure over high heat. Adjust the heat to maintain high pressure. Cook for 7 minutes. Release the pressure according to the manufacturer's instructions or place the pot under cold water. Carefully open the lid, being careful of the steam. Stir in the rest of the pumpkin, cheese and season with salt and pepper. Serve immediately, sprinkled with the sage.

The Dinner Grind

My biggest problem with cooking is what to make.  Yes, I have the Epicurious App on my iPhone and do use it quite frequently, but I am always looking for good ideas.  I know there are some of you out there who plan their whole week in advance with the menu, go to the store, etc.  I bow down to you.  I know this would make my life easier, but I just don't have it in me.  Maybe one week I will try, as an experiment, and let you know how it goes.  For now, I'm going to share some of my recipes and nightly cooking escapades. 

This was yesterday's dinner:

I asked Robert for ideas about 2:00 in the afternoon, because if I couldn't obsess over it all day long, it wouldn't be a proper dinner.  He suggested Pork Tenderloin with Apple Cider and Sage, which I paired with Roasted Garlic and Cheese Mashed Potatoes, and Haricot Verts with Shallots.

Went shopping and bought the pork tenderloin.  Why do they come in two?  I  only wanted one.  Had I wanted or needed two, I would have bought two.  So, here is the dilemma.  Do I freeze the second one, grill it, double the recipe (which almost never works for me), or what?  The meat department has added to my stress and it really pisses me off.  The first thing is to cut the fat and the silverskin off the pork tenderloin.  Why?  I just do what I'm told because I don't have time to look up why we must do such things.  Is the world going to come to an end if I leave the silverskin on?  Ok, for you Internet, I just looked it up.  I got to the point where they said it was a membrane and decided that was good enough reason to take it off.  Something else about toughness and meat curling.  Could've lived with those things, but the membrane thing is gross.  Really, cooking in general is really gross.  We are taking parts of an animal and getting real friendly with membranes, innards, skin, fat, etc.  If it weren't so tasty, it would make you want to be a vegetarian.  Anywho, I decided to go ahead and fix all the meat.  The kids can have little pork sandwiches for snacks after school. 

The pork was just ok.  The potatoes were a little grainy.  The green beans ROCKED.  Here is the recipe for that:

Haricot Verts with Shallots

Haricots Verts (french green beans) about a pound

1 T Extra Virgin Olive Oil (not sure if I used this much)

2 t Dijon Mustard

2 t White Wine Vinegar (I usually make my own)

1 big shallot

Steam green beans until just tender. I like mine crunchy, Lori. While they are steaming, whisk together remaining ingredients and add salt and pepper to taste.

Toss beans with dressing.

MMMMMMMMMMMMMMMMMMM

Tonight?  Sliders with Pumpkin Risotto and some vegetable I haven't come up with.  Bon Appetit!

Is it too early to complain? Didn't think so...

I know we haven't seen much of each other lately and I hate to start complaining, but Atlantic City, NJ, could possible be the most miserable entertainment "Mecca" on earth.  Maybe I'm spoiled, but when you go somewhere to have a good time, and spend your money, is it asking too much for a little help from the people who live and work there?  I've decided it is the land of low expectations. 

Your room?  All you hope for is a room with the fewest stains possible.  Hmmmm, didn't get that this time.

This looks kind of pink in the picture, but it was red.  Blood red.  I guess the chalk marks where the body was outlined came up better than the blood.

Maybe some good lighting to read a book?  Maybe a light at all?  Light bulb?  Shade?  Flashlight?

Room Service?  Of course we have room service.  Yes, you would need to come to the front desk to get a menu.  Really???  Kind of defeating the purpose of the room service.  If I have to get off my ass to walk the 12 minutes across the casino floor to get to the front desk to pick up a room service menu, I'm probably just going to grab something while I'm out.  However, if I wanted to have pizza delivered, I had a few menus to choose from that graciously landed under my door everyday.

Ok, I can deal with the crappy accommodations but do you have to be so freaking rude?  EVERYONE is hateful.  It starts the second the airline wheels touch the ground in New Jersey.  The toll booth guy acts like he could just eat off your arm as you extend it with the money as quickly as possible.  The sign says, "Welcome to New Jersey - Now go Home."

Ask anyone who lives there or has lived there.  There is something different about the Jersey temperament than the temperament of other states.  They aren't bad people - just rude.  Mean.  More irritable. 

Everyone is always so surprised when they come to Vegas and everyone is so nice.  OF COURSE WE ARE NICE.  WE WANT YOUR MONEY!  SEE HOW EASY THAT IS???????????????????

Where have I been?

I guess I should have told you where I've been, why I haven't been posting, and if I plan to return.  I should have, but I didn't.  Do you know why?  Yeah, me neither.  There is no good excuse.  I've told you before that I'm just lazy.  I will try to be better.  The End.

Swine Flu

There is so much hysteria around Swine Flu in the world right now, and the majority of it is coming from my household.  Robert has insisted that if anyone is diagnosed, they will be banished to the backyard in a tent.  Now, we vow to make the tent nice.  Might even string an extension cord out there for a TV or radio.  He doesn't want to be rash.  The kids have been lectured on washing their hands so much that their skin is starting to get translucent from the scrubbing.  Of course, just like everything else, NOW they say that washing your hands doesn't really help ward off the H1N1 virus. 

Let me give you two examples.  The first:  I'm sitting in an assembly at school and some slob I'm sitting next to, someone with H1N1, sneezes and doesn't cover his mouth.  The second: Someone with H1N1 rubs his nose, shakes my hand, and then I rub my nose.  In which situation am I more likely to catch the flu?

An infectious disease specialist said that the effer who sneezed on me is more likely, much more likely, to give me the flu since inhaling particles results in a bigger dose of the virus.  So, washing your hands wouldn't prevent you from getting the flu at all because some poor bastard is going to sneeze on you and his spittle is going to go in your nose or eyes.  My pediatrician is reluctant to give out the vaccine because they think it was rushed to market. So, I guess we should all live in individual tents in the backyard.  We shouldn't go to work (see how I snuck that in), or take our kids back and forth to school, golf, dance, broadway, performances, boxing, etc., or socialize with anyone else.  Hey, this doesn't sound so bad.  This might be the perfect disease for my laziness.  Sitting in a tent in the backyard, with electricity, and having nothing else to do for a week.  Hmmmmm.