Tipster Tuesday Two and Penny Wise Notes

TIPS = To Insure Prompt Service Well, prompt I am not as today is now Wednesday. But my brain is off a day and for some unknown reason I think it is Tuesday. Though I am thrilled it is hump day or in our office it is affectionately referred to as "Whiner Wednesday." A day devoted to whining about whatever and no one asking "Would you like some cheese with that wine?" Tipster Tuesday and Penny-Wise Notes is just my little advice column on saving money. I am not a penny-pincher by nature. Unfortunately, not blessed with financial freedom I have to work. However, I don't particularly like working "for the man" but I like having a roof over my head. So until I win the lottery or hit it big in the stock market, I look for ways to save money and splurge at the same time. Confidence in the kitchen leads to more gourmet meals usually with gourmet prices. Going off last week's tip on Tipster Tuesday I've devised an excellent way to create gourmet meals without feeling deprived or guilty. Everyone has a to-try pile, even if it only exists in their head. Instead of disregarding recipes because of an expensive ingredient, save them separately and make a list of those expensive ingredients. Review your weekly ads and when those ingredients go on sale at a price you are willing to pay; it's time to make a gourmet meal. Happy Cooking! Felicia

Spotlight on Produce #3 - Strawberries

Welcome to our third edition of Spotlight on Produce. This week I chose a popular fruit, Strawberries! According to wikipedia.org, a strawberry is both a vegetable and a fruit. The seeds are the actual fruits of the plant and the flesh is the vegetable part. Interesting, eh? The lure of this plump cone of juicyness is too much to ignore. They are wonderful in desserts or when eaten alone but Whole Heath MD provides recipes they tested where they are a good addition to salads and chutney's. Strawberry Mango & Lentil Salad with Balsamic Dressing salads and Fresh Strawberry-Ginger Chutney. Strawberries are rich in dietary fiber, a great source of vitamin C and manganese, provide ellagic acid which helps combat carcinogens and are only second to blueberries in their antioxidant power. All 50 states in the USA grow them, but California and Florida produce the most. They are even found in the wild. Over 70 varieties exist lending to their popularity. Available year around, they are best when they are in season in your area. After all, the shortest distance from the field to your tummy, is the freshest route. Purchase fruit that is plump, dry, firm and well-shaped with uniform color. Pale, greenish, or yellowish fruit is unripe and will be hard and sour-tasting. The leafy cap should look fresh and green. Once home, store them dry to deter mold and rot and only rinse just before using. Strawberries are like little sponges and I gently blot mine with a damp paper towel to clean them if I am using them in a dessert or other recipe. They freeze well, lasting up to a year. Do not prewash them before freezing. Individually quick freeze them on a baking sheet before storing in a container or freezer safe bag. Low in fat at just 43 calories for a cup of whole strawberries with only 1/2 gram of fat none of which is saturated. And high in dietary fiber with 3.3 grams. They are almost sodium-free at just 1mg and have 82 mg of vitamin C, which is diminished by heat). However, they have 10 grams of carbohydrates for those watching carbs. I found lots of festivals around the country but here are a few to kickstart your search. The Florida Strawberry Festival coming up quickly on March 2-12, 2006. The Tennessee Strawberry Festival May 5 through 13, 2006. The California Strawberry Festival, May 20th and 21st, 2006. And in my own backyard, the Eastside's Heritage Center's Strawberry Festival in Old Bellevue, WA. **Note, I am not a nutritionalist. The above article is a summary of my own personal research and is not intended for use as as a nutritional guide or as medical advice. For more information check out the references I used in conducting my research and then use the full information to form your own opinion and what is right for you. References: California Strawberry Commission Whole Health MD Wikipedia

Leftovers for Tonight

Dinner wasn't anything special just leftovers.

What have I learned about cooking?

1. Cooking gives me great pleasure when I am not rushed. 2. I like eating good fresh food, rather than boxed food. 3. Cooking good fresh food doesn't have to be time-consuming on weeknights if you do a little prep work on the weekend. 4. So far all vegetables taste great when massaged in olive oil, sprinkled with two essential seasonings (salt and pepper), and roasted in the oven. 5. I love roasted potatoes. Armed with this knowledge I set out to try roasting vegetables I have not cooked this way before. I decided to roast vegetables that grow underground. Sweet potatoes, carrots, parsnips, rutabagas, yukon gold potatoes, and two kinds of onion all fit my underground theory. Ok, I know I've roasted yukon gold potatoes, but I had to have something good to eat in case everything else tasted gross. :) (top, left to right) Baby Carrots, Rutabagas, Sweet Potatoes. (bottom, left to right) Parsnips, Yukon Gold Potatoes, Sweet Onion, Red Onion What would I change? I would season them with more than just salt and pepper. Fresh or dried thyme, fresh or dried parsley, garlic powder, onion powder, maybe a sprinkling of parmesan cheese, no I am eating healthier, mmmm....cheese, it makes everything taste so good. And I need my calcium right? So here's my recipe for Underground Vegetables: Underground Vegetables 1 sweet potato, scrub and cut into cubes 10 baby carrots 3 parsnips, peel and cut into slices 1 rutabaga, peel and cut into slices 3 yukon gold potatoes, scrub and cut into cubes 1/4 red onion 1/4 sweet onion olive oil kosher salt freshly ground black pepper Preheat oven to 450 degrees F. Line a large baking sheet with aluminum foil. Pour 1 tablespoon olive oil on pan. Add vegetables and pour 1 tablespoon olive oil over the vegetables. Toss veggies if needed to thoroughly cover. Season with salt and pepper. Add any additional seasonings you like on your roasted vegetables. Roast 15 to 20 minutes or until tender. I had a couple of whole chickens in the freezer and decided I would try roasting one. This was a pain. I did everything I should have and used a probe thermometer. Unfortunately, the spot I probed reached 160 degrees F. but other parts of the chicken weren't done. I only found this out after letting the chicken sit for a while and began cutting into it. It was weird because the chicken was falling off the bone, but the juices weren't clear. Anyway, it kinda worked out, because after I put the chicken back into the oven, the skin crisped up perfectly and the inside was very moist. Roasted Chicken with Pan Gravy Allow 1 1/2 to 2 hours to roast the chicken. Every oven is different so you need to use a thermometer to test doneness. Undercooked chicken can make people sick. For the chicken: 1 whole chicken (about 4 pounds) (remove any added stuff (giblets, etc) from the insides) 1/2 to 1 cup butter Kosher salt freshly ground black pepper Inside the chicken: 1/2 lemon, halved 3 sprigs fresh thyme 1 large spring Rosemary 1 large carrot, cut into pieces 1/4 onion, halved 1 celery stalk, cut into pieces butter For the pan: (Veggies will be discarded they are only used for flavoring the gravy you'll make from the pan juices. Don't worry about precise chopping.) 1/2 lemon, halved 2 sprigs fresh thyme 1 large sprig Rosemary 1 large carrot, cut into pieces 1/4 onion, halved 1 celery stalk, cut into pieces For the pan gravy: 1 can (about 16 oz.) chicken broth (or use homemade if you have it) 2 tablespoons all purpose flour Pan juices Preheat the oven to 375 degrees F. Cook's Note: You might want to put food-safe gloves on while working with the chicken. Before working with the chicken, have everything separated and ready to go to prevent contamination. On a separate plate, have your butter with salt and pepper for when you rub the chicken down. Discard any leftover ingredients to prevent contamination. Rinse cavity of chicken and make sure nothing is left inside from original packaging. Season the cavity with salt, pepper and butter. Stuff the cavity with lemon, thyme, rosemary, carrot, onion, and celery. Spread butter and seasonings (salt and pepper) underneath the skin of the chicken on top of the breasts, down to the legs and everywhere you can get underneath the skin. Be careful not to tear the skin. Tie the legs together with twine and place aluminum foil over the wing tips (to prevent burning). In a roasting pan, a little larger than the chicken, place the vegetables for the pan (lemon, thyme, rosemary, carrot, onion, and celery). Season with salt and pepper. Chicken ready for the oven. Add the chicken, breast side down on top of the veggies. If you are using a probe thermometer, insert it now. Cover pan with aluminum foil, being careful around the thermometer and cinch aluminum foil around edge of pan. Cook the chicken for 45 minutes. Increase the oven temperature to 425 degrees F. and cook chicken until a thermometer reads 160 degrees F, when stuck in the chicken thigh (closest to the cavity). Chicken after roasting Once the thigh is 160 degrees F., remove from oven and move chicken to a baking sheet with sides (to catch juices). Inspect the chicken for any blood and if juices are not clear, you will need to continue cooking the chicken. Otherwise, let the chicken rest underneath a foil tent. Meanwhile, strain the pan juices into a bowl and discard the vegetables. Transfer 2 tablespoons of fat back into roasting pan (or if it is not cooktop save use a new pan). Skim and discard the rest of the fat that forms on the surface of the pan juices. Add the pan juices to the canned or homemade broth. Over medium-high heat, scrape any browned bits off the bottom of the pan. (Or just heat the fat if using a new pan). Add flour and constantly whisk for two minutes. Whisk in the broth. Bring to a boil and cook until gravy thickens, stirring constantly. Serve immediately over the chicken. Our finished roasted dinner for 2/26/06 What have I learned from this meal? 1. Roasting chicken to the correct doneness is a pain. 2. Roasted chicken is very good and I will cook again. It can only get easier right? 3. Ron still does not like carrots, but now likes parsnips and rutabaga when they are roasted. 4. Ron likes his roasted potatoes with seasonings. 5. I like roasted vegetables but need to scale back because there is only two of us. 6. While the roasted vegetables could be cooked on a weeknight, roasted chicken is reserved for the weekends. 7. Oven temperatures vary wildly. Mine is off some 60 degrees at times. 8. Probe thermometers are HOT, when removed from the chicken. Hello, it's been in an oven for two hours. Duh! :-). Happy Roasting! Felicia

Just Desserts Roundup # 3

Welcome to this week's roundup of desserts. As participation has remained low I think it will be better to turn this blogging event into a monthly themed event. I'll let you know the details when I work them out. Now on to the roundup. Stephanie at Dispensing Happiness never ceases to amaze with her scrumptious sounding Buttermilk Spice Cake with Amaretto Macerated Oranges. And I made a delightful Strawberry Delight. We love this dessert and you can make it lower in fat and calories with just a few substitutions. Stay Tuned for the new blogging event.

Strawberry Delight

A few days ago, I made a Strawberry Delight dessert. Yum, Yum! We love this dessert and when strawberries are tasty, this dessert is made. It's easy to make it lower in fat and calories with just a few substitutions and very tasty. I put my new heart bowls to good use. If the dessert was going to be consumed immediately, then go ahead and mix in the wafers. But if you aren't going to finish it off relatively quickly, the wafers will get soggy. Also, it's better not to rinse your strawberries under running water, but rather gently clean with a damp towel. Strawberries are like sponges and will make the mixture too watery. Now to the recipe. Strawberry Delight Ingredients: 1 can sweetened condensed milk 1 cup cold water 1 large box instant vanilla pudding 1 large tub Cool Whip 1 quart strawberries (wipe clean with a damp cloth), sliced 1 box vanilla wafers Instructions: Mix milk with water. Whisk in pudding. Let stand in refrigerator for 5 minutes. Fold Cool Whip and strawberries into pudding mixture. Layer pudding with vanilla wafers into a trifle bowl or glass dish. (Wafers will get soggy if left too long in the mixture.) Chill. Cook's Note: You can substitute any fruit and call it that name.

Portobello Mushroom Stroganoff

Last night for dinner I made a Portobello Mushroom Stroganoff from a recipe I got here. First, there's three parts to the recipe. After the first part (before the tomato paste), the mushrooms were delicious and would taste great over rice or pasta. The second part (after the tomato paste) was also good and would taste great at this stage. The third part (adding the sour cream) was ok but was really just too sweet for us. But if you like stroganoff's you'd probably like the full version of this recipe. Portobello Mushroom Stroganoff Makes 6 servings * 2 T vegetable oil * 6 oz. portobello mushrooms, sliced 1/4 to 1/2 inch thick * 1 LB white mushrooms, sliced * 4 cloves garlic, minced * 2 tsp. fresh, minced rosemary leaves * 1/4 tsp. red pepper flakes * 1 tsp. salt * 1 tsp. dried tarragon or 1 T chopped fresh tarragon * 1/2 C water * 3 T tomato paste * 8 oz. sour cream 1. Heat the oil in a wide skillet over medium-high heat. Add portobello slices; cook 5 minutes, stirring occasionally. Add white mushrooms, garlic, rosemary, red pepper flakes, salt and tarragon. 2. Cook 15 minutes, stirring occasionally, until mushrooms are quite dark and tender. Add water and tomato paste. Simmer 1 or 2 minutes. Stir in sour cream and heat through, but do not boil. 3. Serve over baked potatoes, brown rice or noodles, along with kale or a salad. recipe from: Gannett News Service, 02/26/03 and obtained from Central Market.

Chicken Artichoke

The other day when I was searching through my pantry to make my grocery list, I found two jars of marinated artichokes. I thought it would be good with chicken and after searching through the Internet and some cookbooks, I came up with this combination of ingredients. While I was cooking Ron thought it would be good over rice and he was right. His other suggestion, after we began eating, was to add some heat to the dish with a jalapeno or another hot pepper. Chicken Artichoke Ingredients: 4 boneless, skinless, chicken breasts - cut into bite size cubes or leave whole kosher salt freshly ground black pepper 1 tablespoon olive oil 1 tablespoon butter 2 (6.5 oz) jars marinated artichoke hearts, drained and reserve liquid 2 cups fresh button mushrooms, thick sliced 1 cup onion, diced 1/4 cup green bell pepper, diced 1 teaspoon dried tarragon 1 cup white wine Rice or Pasta Instructions: (You could leave the breasts whole or cube them, which is my preference) Cook rice or pasta according to package directions. 1. Season chicken with salt and pepper. 2. In a large skillet over medium heat, heat butter and oil. 3. Brown chicken (If chicken is whole, about six minutes per side. Cubed chicken will brown faster.) 4. Remove chicken from skillet and set aside. (Leave liquid in pan). 5. To the same skillet, add drained artichokes, sliced mushrooms, onions, bell pepper, and dried tarragon. 6. Saute until mushrooms are tender and brown and onions are translucent. 7. Return chicken to skillet. 8. Stir in wine and artichoke liquid. 9. Reduce heat to low and simmer for 15 to 20 minutes or until juices run clear and chicken is no longer pink. 10. Remove from heat and serve over rice or pasta. Cook's Note: If you don't like mushrooms, onion, bell pepper or tarragon, you can leave them out, but you might want to substitute something in their place. Same with the wine, you could substitute chicken broth instead. Print-Friendly Recipe: Chicken Artichoke

The Bookstore Cafe for lunch

The Barnes & Noble in the University Village has a cafe on the mezzanine level. They serve Starbucks coffee, sandwiches and savories, soups, Cheesecake Factory Bakery Desserts, fresh baked cookies, decadent desserts and Harney & Sons Teas. It's a nice balcony cafe that overlooks the first floor of the store. Usually there is always some seating available. And just like the rest of the store, they don't mind if you peruse the inventory while you enjoy your food or drink. Today I went for a food magazine but I guess I wasn't in the mood because nothing jumped out at me. So up to the cafe I headed for a Grilled Chicken on Herb Focaccia panini sandwich with Miss Vickie's Original Recipe potato chips. I tried to decide on a dessert to purchase. Indeed, they all looked decadent. But I was a good girl today and stuck with the sandwich. Grilled Chicken on Herb Focaccia A pesto seasoned chicken breast with Asiago cheese and fire-roasted red pepper strips on herb focaccia bread. Miss Vickie's Original Recipe Potato Chips (Made in Canada). I always seek out these chips.

Stir-fry anyone?

Normally, when I stir-fry it turns into a saute. So tonight Ron had to show me how it's done. I think it turned out great. Pepper Beef Stirfry Pepper Beef Stir-fry Ingredients: 1 lb. boneless beef sirloin steak, 3/4" thick 3 tbsp. cornstarch 1 can (14 oz.) beef broth 1 tbsp. soy sauce 1/4 tsp. garlic powder 1 medium onion, sliced into strips 1 cup mushrooms, thick sliced 1 green bell pepper, sliced into strips 1 (red, yellow, or orange) bell pepper, sliced into strips 1/2 cup Thai Sweet Chile Sauce 2 cups hot cooked basmati rice, (cooked without salt and in beef broth instead of water) Instructions: Cut beef into very thin strips. Mix cornstarch, broth, soy sauce, and garlic powder until smooth. In a medium nonstick skillet, stir-fry beef until browned and juices evaporate. Add onion, mushrooms, and peppers. Stir cornstarch mixture and add to skillet, stirring until it reaches a boil and thickens. Serve over rice. For rice: Heat one can (14 oz) of beef broth. Add 1 cup Basmati Rice. Cook about 15 to 20 minutes or until liquid is absorbed.

Just Desserts Roundup! Reminder and Help Needed

Reminding everyone that the Just Desserts Roundup will be Sunday! If you made a dessert recently send it on in. Now a little help for a dilemma... I'm debating changing this to a monthly event and possibly doing a theme each month. Making and eating desserts every week is hard to do! Even for a Sweetness like me! I'd like to hear suggestions from my readers. Would you participate if I changed it to a monthly themed event? Or how about just a monthly event without a theme? Maybe a mix of the two, one month a theme and one month not a theme? I'm open to any suggestions you may have. What would work better for you guys? Your Sweetness, Felicia

Finally! A Cheesy Dinner!

We ate a late lunch yesterday and therefore ate a late dinner. Lightbulbs went off above Ron's head, no seriously they did when I turned the light on :). Anyway, after making homemade bread he decided to make a light meal using the bread. Can you guess? Yep, we had mini grilled cheese sandwiches. Our first chance since the Food Blog Cheese Craze began. They were great on fresh baked bread! And the perfect size, too! Boring? I think not! Who could resist cheddar cheese on fresh baked bread grilled to perfection? They were sWell Pete!

Start Me Up!

White Chocolate Mocha, one pump vanilla, one pump hazelnut, whole milk with luscious whip cream swirled on top. Make it a quad please! Venti of course. In the famous words of Mick Jagger, Start Me Up! Some may call it flavored coffee, some may call it dessert, I call it heaven and am glad I chose to Starbuck it today. For me, coffee is a treat. It's definitely not something I drink everyday. But today I'm rewarding myself for getting up at 5 a.m. after being off and sleeping in for the last five days. An early reward for putting up with the BS that comes with work, the BS I know I will face today and tomorrow. It's cruel returning to work on Thursday but today and tomorrow were unavailable for me to take as vacation. One way it's fine. I'll work two days and have two days off before tackling a full week. The other way it stinks! I could have slept in for another two days. (waahhh). :) Are there any barista's out there? I've thought about ordering a small octo one day just to see my barista's face. What's the most you are allowed to add to a cup? What's the most someone has ordered? Curiosity killed the kitty-cat!^..^ Felicia

Oh, What is that Sweet Tantalizing Aroma?

You would not believe the wonderful aroma that is coming from my kitchen, filling the house and noses of all who live here. There is nothing better than the smell of freshly made bread baking. Yes, I have finally made a yeast bread from scratch. Scratch I say! I don't ever remember making a yeast bread from scratch. I've made breads but none you had to let rise and rest. But I've made use of my day off thanks to a Crusty Bread recipe I found over at Jaay's website Culinarily Obsessed. I've stayed away from breads because I thought they were time consuming and hard to make. But I am striking another culinary mystery off my list. Granted there are hard recipes out there. My mom-in-law makes a Hungarian bread recipe her grandmother brought over from the old country that is time consuming with a lot of steps involved. One, I might try now that this one came out so great. This is not a hard recipe. After gathering all my ingredients, it took less than 10 minutes to mix everything together. It had to rise for one hour and then you divide the dough and let it rest another 10 minutes. I rolled mine out by hand for a more rustic look and placed on a greased baking sheet where it baked for exactly 20 minutes. I had probably 15 minutes of my time in the mixing and rolling. And then 1 1/2 hours for the bread to do its thing. And it's fantastic. Better than any store bought bread we've had. Drumroll please... Now don't scoff. See the world through new eyes. Remember the last thing that excited you in cooking. That's what keeps me in the kitchen. It's exciting to create something from scratch and actually be able to eat it. And when Ron proclaims it's a keeper, I know I have accomplished great things. And isn't that what life is all about...doing something that makes you feel great? Now for the recipe. Crusty French Bread Yields two 8 inch long loaves 1 pkg (1/4 oz) active dry yeast 1 1/2 cups warm water (110-115 degrees), divided 1 Tbsp sugar 2 tsp salt 1 Tbsp unsalted butter, melted 4 cups all-purpose flour cornmeal In mixing bowl, dissolve yeast in 1/2 cup warm water. Add sugar, salt, melted butter, and remaining 1 cup warm water; stir until dissolved. Add flour and stir until smooth (do not knead). (I used my Kitchen-Aid stand mixer and the dough hook attachment and stopped when the dough formed a ball and pulled away from the bowl). Cover and let rise in a warm draft free place for 1 hour or until doubled in size. Turn onto a floured surface. Divide dough in half; let rest for 10 minutes. Preheat oven to 450 degrees. Roll each half into a 10" x 8" rectangle. Roll up from a long side; pinch to seal seam. Place seam side down on greased baking sheet sprinkled with cornmeal. If desired sprinkle top of loaves with cornmeal. Bake until golden brown and loaves sound hollow when tapped on. (Mine baked for 20 minutes.) Eat and enjoy. Print-Friendly Recipe: Crusty Bread I think it will make excellent garlic bread and Jaay likes to make Paninis with it. I'm ready to bake more bread. Does anyone out there have great bread recipes to share? I would appreciate some new ones to add to my breadbox. Happy Baking! Felicia

The Net Gazette - The Unemployed Cook

I was out surfing the net today and came across The Unemployed Cook blogged by Marianne Canada aka Mrs. C., who lives in Knoxville, TN. Mrs. C. is recently married and unemployed. She's using her free time developing great culinary skills. Though new to food blogging, she provides inspiration to the food blogging world by offering a variety of interesting posts, such as making her own Fresh Goats Milk Ricotta Cheese. Read about her Crepe addiction, and three recipes that piqued my interest: Jerk Chicken Breasts, Spaghetti alla Carbonara, and Salmon Croquettes. And for a list after my own heart, check out her organized grocery list. I too find that when you organize your grocery list by department, you save time and sanity while shopping. So surf on over to The Unemployed Cook and read about her culinary journey.

First Tipster Tuesday and Penny-Wise Notes Edition

Tipster Tuesday and Penny-Wise Notes Issue No. 1 Welcome to my first edition of Tipster Tuesday, a column to provide tips and insights to enhance your daily life as much as they have mine. For more budget friendly meals, select recipes where the majority of the ingredients are already in your pantry. In my post about Mussels, I selected a recipe where I only had to purchase the mussels to complete the meal. I chose to purchase fresh pasta and a rustic bread, but it was not required. By selecting this recipe, I was able to keep my immediate costs down and purchase only one somewhat expensive ingredient. In this case, the mussels. The rest of the ingredients listed in the recipe are staples in my home. A Penny-Wise Note is I know I am going to use certain ingredients over and over in my cooking and either buy them on sale or in bulk to keep my long-term costs down. Without the fresh pasta and rustic bread, the Mussels Marinara di Amore meal only cost $4.98 to complete. Less than $2.50 per person. Even with the fresh pasta and rustic bread the cost per person was less than $4.00. This cost is less than eating at a fast-food restaurant and definitely healthier. And of course better in taste which is Yummier in my Tummy! Does anyone out there have any tips on selecting new recipes while keeping your costs down?

Mussel, Mussel, Whose Got the Mussel?

I love seafood but have never prepared nor consumed mussels. These little clam-like creatures scared me especially in the cooking aspect. Why o why did I let these thoughts intimidate me? Today, I found a recipe for mussels and pasta and finally decided to challenge myself into preparing these scary little shells. WOW! I did it! I actually prepared mussels! AND they tasted great! AND it only took about fifteen minutes to cook the dish! We have a keeper boys! I was so excited by the whole process I forgot to take a picture. Sorry guys, but it just gives me an excuse to prepare again. What did I make? Oh, yeah, you probably want to know what recipe excited me so much. Ok, ok, I'll tell you. "Mussels Marinara di Amore," an absolutely beautiful dish. It's over at All Recipes. I subscribe to their Daily Dish notes and it came in on Valentine's Day. I already had dinner planned so I didn't consider it until I was looking back over my email today. But who could resist this recipe introduction. "Steam fresh mussels in a fragrant, spicy, and easy-to-make melange of garlic, tomatoes, oregano, basil, pepper flakes, and wine." Though neither of us considered it a spicy sauce. Plus, because I had almost all the ingredients I only spent $10.52 for the meal (Washington state does not charge sales tax on food). The one pound of mussels were perfect for two people with the pasta and bread. I only used half the pasta and we still had half a loaf of bread left over. So the true price for the meal was $7.75 and for two people it only comes out to $3.87 each. What a deal! It does pay to stock up your pantry. Ok, so you are probably wondering what I had on hand for this meal. I already had the olive oil, garlic, tomatoes, dried oregano, dried basil, crushed red pepper flakes, white wine, and a lemon. You could totally leave out the wine if you don't drink alcohol, but you need to add some other liquid (maybe pasta water) to keep the juice and to help in the steaming process. So here's what I did for this recipe: (Print-friendly recipe available at the end of this post.) First clean and debeard your mussels. Mine were cultivated mussels, so I just rinsed under cold water and gave the shells a quick scrub. Any mussels that won't close, discard. None of them really needed debearding. Second, I brought a pot of water to boil for the pasta. Cook according to your pasta's directions. Then, heat one tablespoon of olive oil in a skillet, add one minced glove of garlic and saute until transparent. Add one (14.5 oz) can of stewed tomatoes (mashed for that crushed texture), 1/2 teaspoon dried oregano, 1/2 teaspoon dried basil, 1/4 teaspoon crushed red pepper flakes. Reduce heat to low and simmer for five minutes. Add wine and mussels to skillet; cover and increase the heat to high about four minutes or until the mussel shells open. Plate up your pasta, pour the mussel mixture over the pasta, sprinkle parsley over the top and squeeze a lemon wedge or two over the dish. Garnish with the lemon and serve. Eat and enjoy! Print-Friendly Recipe: Mussels Marinara di Amore

Grateful Bread

The Grateful Bread Baking Company & Cafe was established in 1996. They offer homemade bread, pastries, bagels and much more. And if you're interested they offer a complementary Wi-Fi hotspot. I had a chicken salad sandwich with all the toppings. The chicken salad was very good as was the multi grain bread I chose for the sandwich. It was $9.22 for the sandwich with a pickle spear and a brownie. Unfortunately, the brownie was not up to par. First, the frosting was delicious and moist but the brownie was crusty around the entire outside. If it hadn't been for the frosting the brownie would have been a tasteless, flavorless brick. And truthfully, the frosting didn't kick it up to being edible. After a bite, I threw the rest away. However, it was a large brownie, about 3x3 in size, so a good value if only the taste matched the size. The cafe is very busy with a really small parking area. And while the person who waited on me was friendly, the overall service was slow. There are several places to sit, if any are empty. Their website leaves a lot to be desired though. I wish they would put their menu on the site and give better information about their business. With just a few tweaks, their website could become a powerful business tool. Grateful Bread Baking Company & Cafe Located at 7001 35th Ave NE, Seattle, WA (In the Wedgwood Community)

Country Style Rib Dinner

Ron, our resident Grill Master, barbecued country style ribs last night for dinner. He loves to cook on the grill and I love it when he cooks on the grill. :) In fact, he prepared all of last night's dinner while I surfed the net! What a Guy! So, he tells me for the ribs, he added a cajun seasoned rub to each rib, heated the gas grill until it was REALLY hot, turned off a couple of burners, added his own version of slow release apple and hickory wood smoke chambers, cooked the meat until it released on one side, flipped and cooked again until it released then begin adding his concoction of kicked up barbecue sauce. Whole kernel corn was heated with crushed red pepper, pinch of salt, and a little butter. A can of baked beans was jazzed up with black pepper, two slices of bacon, molasses, and onions. Cooked in a cast iron skillet on the stove top until a low boil then moved to the oven and baked about 30 minutes just to give them that real baked taste. The ribs were really good and we have enough for leftovers tonight.

Just Desserts Roundup # 2

It's time for the second Just Desserts Roundup! A roundup of all the yummies everyone is making around the web. If you'd like to participate in next week's roundup, send your links to me. Pat at Up a Creek without a Patl sent in her luscious Chocolate Velvet Dessert. Pat this looks absolutely divine! I can't wait to try it. You know I have a weakness for all things chocolate!   Felicia (that's me) over at the WebSorceress Cooks made picture perfect Red Velvet Cupcakes with Vanilla Cream Cheese Icing this week. Check out the Red Velvet Cupcake Recipe used to make these fabulous little morsels of goodness.

Snoqualmie Falls

After breakfast we drove out to Snoqualmie (snow-kwal-me) Falls, a 270 foot natural waterfall just thirty minutes east of Seattle. Local Native American tribes considered this a spirtual place of great power. In 1851, European settlers discovered the falls and the first lodge was built in 1919 as a rest stop for the tourists soon flocking to the falls. Now it is the second most visited tourist destination in Washington State. Today's visit was to capture the falls in an icy state. The base of the falls is iced over and at the top you can see ice on the rocks. When we visited in January, it was to see the rush of the falls and it was very cold on that visit. The weather was more pleasant today. A little history on the falls is that the energy company operates two powerplants at Snoqualmie Falls, with the first being built in 1898. A combined output of 44,000 kilowatts are produced by the falls. The Salish Lodge and Spa is located above the falls and is a remodeled version of the original lodge, including an original fireplace in the dining room.

A Sweet Treat for Breakfast

Ahhh, we cut into our Maltby Cafe cinnamon roll this morning for breakfast. It was wonderful, the almond flavored icing covering the cinnamon with crunchy bites of nuts finishing off the each and every bite. It's been a long time since we ate at Maltby's and had a cinnamon roll, so this was just a special sweet treat for this weekend. And just in case you are wondering, this is a full size dinner plate.

Maltby Cafe

We went to the Maltby Cafe for breakfast on Saturday morning. As usual there was a thirty minute wait but once we were seated and placed our order we were eating within ten minutes. The portion sizes are extra large and there is more food than one person can eat on each plate. Their lunch is good too! Maltby Cafe is located in the middle of nowhere but considered the center of Maltby, sandwiched between Everett, Snohomish, Woodinville, and Bothell, Washington. The cafe occupies the old school cafeteria, which was built in 1911, underneath the old school gymnasium which now is a rental hall. I'm not sure if this is original, but once you enter the cafe you immediately notice the walls. The top half of the walls are plastered over straw and the lower half are wainscotting painted white with a dark green chair rail separating the two. Looking up at the exposed ceiling, all the pipes are painted reds and greens. What has to be the original dark stained hardwood floors lay beneath ordinary dining room tables. Each table is set with a small bouquet of fresh flowers enhancing that cafe feeling. And artwork, both original and prints adorn the walls. On the weekends, the Maltby Cafe serves their breakfast menu all day, as well as their regular lunch menu. Ron ordered the Godfather Omelet and I ordered the Roughneck Potatoes and Eggs. The Godfather omelet consists of Cascioppo Brothers Italian sausage, mushrooms, onions, green peppers, black olives, and mozzarella cheese topped with marinara sauce. And if that's not enough it is also served with country fried red potatoes and your choice of Maltby bread toast or a buttermilk biscuit. The Roughneck Potatoes and Eggs dish consisted of country fried red potatoes, bacon, mushrooms, and onions, cooked together and topped with Jarlsberg Swiss cheese. It is also served with two extra large eggs any style and Maltby bread toast or a biscuit. Ron had the toast and I had the biscuit. Each breakfast plate also comes with a small container of berry jelly, which has to be freshly made because it tastes like the berries were just picked that morning. The eggs are fluffy and the potatoes are tender. We also ordered a cinnamon roll to go for breakfast on Sunday and Monday. Yep, they are that big! Now if you are looking for a fancy plated breakfast Maltby Cafe is not for you. But if you like good old fashioned cooking then visit the Maltby Cafe and leave with a very FULL belly! The schoolhouse, which is now shops is on the left and the cafe is on the right. And here's just the old school house with the windmill and espresso stand, which is in the shape of a coffee cup.

Just Desserts Roundup Tomorrow

Nothing new to report for dinner tonight. We had store-bought fried chicken and potato salad. We did have breakfast at one of our favorite restaurants this morning and I'll write a review and post later. Don't forget to send in your links for the Just Desserts Roundup tomorrow. Felicia

Virtual Recipe Club - Guest Host

The Virtual Recipe Club is being hosted by BiscuitGirl this week. The theme this time is potatoes. If you have a recipe you'd like to share with the world, submit it to biscuitblog (at) earthlink (dot) net. I submitted my favorite way to cook potatoes (for now anyway). Check out my recipe for Herbed New Potatoes. If you love potatoes as much as I do, I'm sure you'll love this recipe too.

the district lounge for lunch

I was at an all-day training class yesterday. For lunch, a couple of people I've taken classes with before and I decided to eat at the District Lounge. This was my first time eating there and I loved the atmosphere immediately upon entering this underground restaurant at the artfully restored University Tower Hotel. It's like entering a modern day version of Jeannie's bottle home in "I Dream of Jeannie" only way cooler with a splash of Alice in Wonderland only more sophisticated. An elegant dining experience in an casually intimate neighborhood restaurant describes the District Lounge. From 45th street, you might pass up this restaurant, if not for the sidewalk sign. You enter the lounge through an otherwise conspicious black door descending a flight of stairs which empties you at the black piano used for jazz performances and a brilliant blue sign announcing your arrival at the district lounge (all lowercase by their design). Turning right you enter the bar and seating section. The seating is a mixture of regular tables and oversized plush bench seats with very high backs accompanied by smaller more intimate tables along with the usual bar seating. Modern drop lighting consisting of blue globes and wired into an 'S' shape, highlight the bar. We chose a comfortable table for our meal and were promptly served by waitresses dressed in black and white. From the lunch menu I ordered a District burger with cheddar, applewood smoked bacon and aioli for $8.00 and chose water with lemon for my drink, which was served in a tall highball glass. The burgers are huge and meaty, well worth the $8.00 price. My burger was served with seasoned fries and a pickle spear. If you get a chance, I recommend a visit to the District Lounge on the lower level of the University Tower Hotel for a relaxing lunch or happy hour in the evening. They are located at 4507 Brooklyn Ave NE, Seattle, Washington and can be reached via phone at 206-547-4134.

Chilly outside...Chili inside

A cold front is hitting our little town of Seattle and tonight is going to be a really cold night. Nature is so cruel, last week we endured about a week of spring like weather and now a cold snap. The coldest winter in decades. And so for the chilly outside we needed chili inside and defrosted our chili from a couple of weeks ago. Yum, Yum, Warm my insides. We kicked it up tonight by eating our chili over rice and topping it with cheese. I just realized I forgot my sour cream but obviously I didn't miss it. Don't forget to check out this week's Spotlight on Produce where I research mushrooms!

Frida's Mexican Restaurant

Last night we decided to try Frida's Mexican Restaurant at 3226 132nd St S.E. in Bothell, Washington. Their phone number is 425-357-8606 and you might want to make reservations for certain times of the day. However, we went immediately after work and while it was pretty empty when we arrived it was standing room only when we left. Description Frida's is devoted to the memory of the famous Mexican artist Frida Kahlo and her husband Diego Rivera. Gourmet Mexican cuisine is the only way to describe their food which is fresh and plated beautifully. Frida Kahlo's artwork adorns the walls of this colorful restaurant. Their bar is fully stocked and the interior is like a garden lending itself to a romantic atmosphere. For the evening dinner, the lights were dim enhancing the mood. Now for our dinner... First, at any Mexican restaurant you get a basket full of tortilla chips with your salsas. This basket was filled to the brim with four different colors of tortilla chips, red, green, tan, and purple. Then we received two different salsas, a tomato and tomatillo along with a white sauce. Man, this salsa is HOT but delicious! Perusing the menu gives you a snapshot into Frida's life as all the dishes relate to an event in her life. Our food arrived on an oversized platter decorated with vivid sauces, refried beans encased in their own ruffled tortilla basket, a fresh orange slice, shredded cabbage and a mound of flavorful rice. A portrait of Frida hangs in the main dining room. I had a SPICY dish called Bistec Murillo, which is a skirt steak, sauteed with a smoky sauce of roasted tomatoes, garlic, onions, oregano, chilies corita, chilies guajillos, and a splash of Tequila. Both the waitress and server were amazed I ordered such a spicy dish and even questioned if I was sure I wanted it, because it is VERY spicy. And needless to say, it was spicy and Ron who thought it was a medium in the spice department had to finish it off. (He loved it, don't kid yourself). My top lip was swollen by the time we left from eating that steak, but it was delicious. Why oh Why do we punish our bodies this way? Flavor, dude, it's all about the flavor! The dining room is filled with vibrant colors of yellow, red, green, and blue. White tablecloths dress the dining room along with their pink toppers and brilliant blue napkins. Ron had Bistec Tina Modotti, a New York steak marinated in olive oil, vinegar, and spices for two days. Then they grill it and top with a salsa of mild peppers, carrots, and Chayote squash. This dish was BEAUTIFUL with its vivid orange sauce color topped with the a variety of red peppers. It was a mild dish, and truth be told we kinda swapped dishes. I loved the taste of this dish too! The bill was $49.41 for two entrees and two sodas. Our service was great and our staff was very attentative. I recommend this restaurant if you'd like to taste a different part of Mexico. This is not a picture of our dish, but I wanted you to see how beautiful they present their food. Check out the ruffled tortilla shell filled with refried beans. Frida's Restaurant

Spotlight on Produce #2 - Mushrooms

Mmmm...Mushrooms! Let me count the ways I love you. I love you raw, thick and thin, whole, stuffed, deep-fried, stir-fried, and sauteed. The second installment of a new series at the WebSorceress Cooks Spotlight on Produce! The United States produces more than 853 million pounds (2000-2001 growing season) with Pennsylvania accounting for over 55% of production. That's a lot of mushrooms! I do my share of eating them with mushrooms in as many meals I can put them in. Vegetable? Even though you find mushrooms with fruits and vegetables, they are not either. Mushrooms are a fungi considered so because they are germinated by spores not seeds. They offer essential minerals and B-complex vitamins and are thought to help prevent some forms of cancer. Mushroom Info tells about experiments showing mushrooms have the ability to suppress the growth of breast cancer cells, breast tumors, and prostate cancer cells. (Source: Abstract presented at the American Institute for Cancer Research International Conference on Food, Nutrition and Cancer. July 15, 2004. Washington, D.C.) Mushrooms are high in the antioxidant Ergothioneine, twelve times more than wheat germ and four times more than chicken liver. This antioxidant may protect cells from oxidative damage that can lead to a number of diseases. Our friend the mushroom may also aid in treating certain types of cancer, boost the immune system and reduce the risk of coronary heart disease. Research is also being conducted on LEM, a substance extracted from shiitakes, that may lead to a possible therapy for HIV. These umbrella shaped fungi are a good source of riboflavin, niacin, panthothenic acid, potassium, selenium, and copper. These minerals and nutrients promote healthy skin, good vision, energy production, digestive and nervous systems regulation, hormone production, muscle and nerve function, normal heart rhythm, fluid balance, reduction in the risk of high blood pressure and stroke, normal growth and reproduction, and risk reduction for certain cancers. Whew! All that from this little fungi? They are definitely worth eating. For the Gods Some 4600 years ago, the ancient Egyptians were entranced with mushrooms. According to Mushroom Info, the pharaohs decreed them food for royalty and no commoner could ever touch them. Oh, those poor commoners. How terrible to be banned from this food. Early cultures also believed the mushroom had properties that could produce super-human strength, help in finding lost objects and lead the soul to the realm of the gods. Perfect for Dieters Mushrooms are low in calories, fat-free, sodium-free, and cholesterol-free. Five medium mushrooms have only 20 calories, three grams of carbohydrates and are virtually fat-free. They have been described as a luxurious treat as well as boosting the flavors of the meal. They compliment global cuisines are add an exotic delight to many dishes. Caring for Mushrooms Purchase fresh, smooth, blemish free mushrooms with a dry (not dried) surface. The thin membrane under the cap is called the mushroom's veil. A closed veil indicates a delicate flavor, while an open veil indicates a richer flavor. Store your mushrooms in a porous paper or damp cloth bag in your refrigerator, even the ones sold in the plastic wrap. Plastic causes condensation which speeds spoilage. This care will keep your mushrooms firmer longer and they should keep for several days. To clean the mushrooms, gently wipe with a damp cloth or soft brush. Mushrooms are like sponges so if you must, rinse with cold water and pat dry with paper towels immediately before use. Mushrooms really don't freeze well. But my research indicates you could saute them, cool slightly and freeze in an air-tight container up to a month. You do not need to peel mushrooms. However, you may wish to trim a dried stem end, the tough stems of a Shiitake or the root of a Portabella. Otherwise, the stems are edible and can be prepared along with the caps or saved for a soup stock. Variety I mainly cook with white button mushrooms, Crimini mushrooms, Portabella mushrooms, and Shiitake mushrooms. And as there are thousands of varieties I will cover these four for the basics. They are also the most popular for US consumers. Check out the references if you'd like to know more about the different varieties. Button mushrooms vary in color from white to light brown and can range in size from small to large. They are the most versatile of the mushroom family and compliment any meal. The Crimini mushrooms, also known as the Italian Button Mushroom, are firmer and have a more intense, earthy flavor than the white button mushroom. While the two are interchangeable in recipes, the Crimini compliments beef and wild game dishes better and brings a deeper mushroom flavor to the dish. Portabellas (also spelled Portobello) are mature Criminis grown only six to seven days longer. This variety are often used as a meat substitute delivering an exquisite meaty flavor and texture. You can also slice them smaller and use in place or with button mushrooms. Shiitakes are more expensive than the others listed but just using a couple will bring their distinct flavor to the dish. Other names this mushroom answers to are Oak, Chinese, Black Forest or scientifically Lentinula edodes. These mushrooms originated in Japan and vary from light tan to dark brown in color. It's best to cook these mushrooms and remove their tough stems. Celebrate the Mushroom September is National Mushroom Month and is so celebrated with its own festival in Kennett Square, PA. According to the festival's website, mushroom cultivation began there in 1896 by two florists. They will celebrate their 21st annual festival in 2006. A Fairy Ring of Mushrooms Rogers Mushrooms has over 3000 images of mushrooms. The site is based on Roger Phillips seminal work "Mushrooms and other fungi of Great Britain and Europe" and the similar book for North America. **Note, I am not a nutritionalist. The above article is a summary of my own personal research and is not intended for use as as a nutritional guide or as medical advice. For more information check out the references I used in conducting my research and then use the full information to form your own opinion and what is right for you. References: http://www.rogersmushrooms.com/ http://www.montereymushrooms.com/ http://www.mushroomfest.com/ http://www.mushroominfo.com Mushroom Math How to calculate for one pound mushroom equivalents. Mushroom Whole Trimmed Cooked White or Crimini 24-32 medium 6 cups sliced 2 cups Portabella 3-4 medium or 5-6 medium caps 6 cups diced 2 cups Shiitake 32-36 medium 8 cups sliced 2 cups Oyster 65-75 medium 8 cups sliced 2 cups Check out Weekend Herb Blogging over at Kalyn's Kitchen on Monday, February 20th for the next roundup.

Recipe Collection Meme

Let's have some fun! Here's a recipe collection meme I created to stir those lingering recipes to the top. rec*i*pe - a set of instructions for making something from various ingredients 1. Where do you obtain the recipes you prepare? 2. How often do you cook a new recipe? 3. How do you store your favorite recipes? 4. How large is your to-try pile? Is it organized? How? 5. What is the oldest recipe in your to-try pile? 6. Are you really ever going to make all those recipes in your to-try pile? 7. Do you follow a recipe exactly, modify as you go, or 'What Recipe?' I invent new recipes every time I cook. 8. What is one new recipe that you're scared to try? Now for the real challenge: 1. Tag at least one new food blogger for this meme. (New as in only blogging a few months) 2. Tag at least one food blogger you visit regularly but never interacted with. 3. Tag at least one food blogger you constantly visit and leave comments. 4. Tag anyone else you want. Don't forget to tell us who you tagged... Here's my answers: 1. Where do you obtain the recipes you prepare? My first choice is the internet, second from my large cookbook collection, then from the food magazines I constantly buy and lastly, but probably the best source is from my family and friends when I taste an awesome recipe they've made. 2. How often do you cook a new recipe? I try to cook one new recipe a week. The most I've tried was 15 new recipes in one week! 3. How do you store your favorite recipes? In "My Favorite Recipes" binder. I retype all my keeper recipes in Word using the same format, print them out and store them in sheet protectors. So I guess the first place I store them is in "My Favorite Recipes" file on my computer, with a backup copy in my email. Hey it takes a lot of work to assemble all your favorite recipes. 4. How large is your to-try pile? Is it organized? How? About 15" high. It's not organized at this point. But I do have plans... :). I purchased a file organizer box, added hanging file folders, added manila folders and now all I have to do is separate out my recipes. Sounds easy right? 5. What is the oldest recipe in your to-try pile? Squash Casserole 6. Are you really ever going to make all those recipes in your to-try pile? I seriously doubt it, but I'm kinda OCD when it comes to collecting things. And you never know what might strike my fancy for dinner one day. 7. Do you follow a recipe exactly, modify as you go, or 'What Recipe?' I invent new recipes every time I cook. Ok, so my mom trained me as a baker from the tender age of three. By age nine I was winning 4-H contests but then my teen years hit and I stopped baking. The point is in true baking you follow a recipe EXACTLY. I carried this over to my cooking, which I am now trying to break as I've come to realize, recipes for cooking do not have to be followed exactly. Substitutions can actually make the recipe better for your own families tastes. 8. What is one new recipe that you're scared to try? I guess Baked Alaska or Tiramisu. Oh and Souffle's. I know it's weird but I've never made these items and I'm a scaredy cat. =^..^= Now for the real challenge: 1. Tag at least one new food blogger for this meme. (New as in only blogging for a few months). Katherine at ToastPoint 2. Tag at least one food blogger you visit regularly but never interacted with. Lori at dessert comes first 3. Tag at least one food blogger you constantly visit and leave comments. Alysha at The Savory Notebook 4. Tag anyone else you want. Sweetnicks Ali at Something So Clever Don't forget to tell us who you tagged...

Mushroom Fettuccine Alfredo

Happy Valentine's Night! We chose to have pasta for dinner. I knew I wanted to make an Alfredo sauce, but given that I've never made it before from scratch. I searched a few of my favorite recipes sites and noticed the recipes pretty much had the same ingredients in common. After studying what makes up an Alfredo sauce, I created my own. I'm not sure you'd consider it a classic Alfredo sauce, but it turned out really flavorful and the lemon gave a nice bite to the dish. Ron approves of it, so you know it's a keeper. The bread is not homemade by me. I purchased a Pain Rustique flat bread loaf from our local Central Market. Very flavorful and we broiled it with a little garlic rubbed on the bread. I want to try my hand at making real bread, but am not brave enough yet. We added sauteed shrimp to the dish also. Just season with your favorite cajun seasoning and cook a couple of minutes in oil. They really make the dish wonderful. Print friendly recipe: Mushroom Fettucine Alfredo