Author Archive
Hi, again, Dear Readers:
Well, spring is definitely here in south Texas, even though many folks north of the Mason-Dixon line are still holding onto their hot coffee with both hands. It’s that time of year for opening the windows or patio doors to let the fresh air in, and having dinner outside, if you have the space.
Neighbor E and I took a ride to our lovely new HEB this morning and got a few supplies we both needed. It was slim pickings in the nibbles department, so we were a bit disappointed. I mean, it’s Friday! We only had a little of the guacamole and corn chips, and at the Kitchen Connection, some cabbage, crusted fish and sauced chicken. Not bad, but not the usual stuff we find in that HEB.
After he put away his groceries and took his adorable but slightly neurotic Chihuahua Speedy for a walk, we headed over to Chipotle for some lunch. Why Chipotle? We each had a coupon for a free meal! He got tacos, I had a steak bowl, and I’m telling you. . .delicious. Wish he hadn’t offered me some of the chips. Oh, I could go back for a few bags of those–salt and vinegar–but I won’t. A couple of blocks away is one of our local post offices, where I shipped out a bag of HEB Breakfast Blend (decaf, and I ground the beans in the store) to my sainted aunt, who moved into a senior apartment building last week.
Coffee!
My brother bought her a new couch and a new coffee pot; her sister bought a two-chair bistro set, and someone else bought her a new mattress and box spring. I can’t do much right now, but today I sent her delicious some coffee to enjoy in her new coffee pot.
I’ve got some pictures from the garden, which didn’t go dormant much this past year, since our “winter” was pretty mild. It really was 80F on Christmas Day, pretty much the same as Melbourne, Australia–go figure. I was cooking it up in shorts and a t-shirt two days before our next cool front. But spring brings all kinds of new things, and the HeatCageKitchen garden is full of them.
Remember last year when I had an overload of Anaheim chile peppers? That could happen again this year–the tree is coming back with new growth:
That’s the top, and the biggest pepper on the tree so far.
Speaking of peppers, these bell peppers may be as big as they’re going to get. “Baby bells?” Who knows, but they look like they’ll be ready to pick soon:
I hope they get bigger.
That plant may be ready to pull, but we’ll see. I went looking for another bell pepper plant this morning in HEB, and I found one. Pinot Noir Peppers!
![IMG_3023[1]](https://i0.wp.com/heatcagekitchen.com/wp-content/uploads/2016/04/IMG_30231-e1460144528944-768x1024.jpg?resize=640%2C853)
I don’t expect them to taste like wine, but I wouldn’t mind if they did. (No alcohol, of course.) Fingers crossed for a bumper crop of these.
The jalapeno plant is blooming again, too, but I didn’t get a picture of that. Now, I’m really hoping to have some fresh garden garlic this year, and it looks like I probably will–the garlic scapes never dried up:
Garlic!
Regular readers of this humble blog have long known about my love for about re-growing cuttings from grocery store produce, particularly onions. I don’t know where I got the last batch, but they’ve been real over-producers:
Green onions to your heart’s content.
Now what’s with the bulbs on the top? Flowers! No kidding.
The top of a green onion. First time that’s ever happened to me.
As many times as I’ve done this, I’ve never had them flower. Hopefully they’ll drop seeds in the soil and I’ll have onions forever.
I’ve actually eaten a couple of strawberries from the new plants, and I really need to get out there and put them in a bigger pot so I can pick them all summer:
Ditto for the basil, which I discovered can be re-propagated by cutting parts and putting them in water, just like celery and lettuce. Oh, and look what I just found!
My first tomato!
Here’s hoping these two plants are also prolific producers once I get them in a bigger growing facility.
Remember the gifted oregano plant from Neighbor R?
Fresh Oregano!
It’s doing pretty well since I cut it:
Mint’s doing great too, all I need to do is make that Mojito, darnit.
Remember The Lettuce Experiment? Well. . .the stubs didn’t last long, but something strange happened. Maybe one of those heads wasn’t romaine after all, because it’s growing back differently:
Lettuce! (Mint at the upper right.)
I haven’t tried it yet, but maybe when the sole tomato ripens. In any case, the GER reminds me that lettuce is a winter crop, so I hope it lasts.
Just above the mutant lettuce is the celery that I recently cut and used in a salmon salad.
Celery, redux
Let me point out that this was was made like tuna salad, with canned salmon, boiled eggs and the like. I didn’t think to take a picture of it before I cut it, but I can tell you that the other two celery stubs that were growing well were hidden by this one, and they didn’t make it. So I have to wait until this one grows back, or maybe move it where it will get more sun. Soon as I get back in the garden and pot all the plants that are still in the tiny containers. And spray DIY weed killer.
The citrus trees are doing well. The flowers have fallen off, and the fruit buds are starting to appear. I am hoping for a bumper crop this year, and I’m diligently watering them to prevent the remaining buds from falling off. This is the biggest bud on the Meyer lemon tree:
Meyer Lemon bud
I only got two of these fantastic lemons last year, so fingers crossed. This tree had 7 buds at last count, but the Key Lime tree gives me more hope:
Key limes
Key lime bud closeup (there are more buds elsewhere.)
E and I saw the citrus plants for sale today at HEB, and there were lots of buds on the Meyer Lemon plants. He doesn’t have room for one, and I’ve already got one. If I were able to buy one for a gift, the GER might have gotten one for the Funk House/Junk House back garden. (Not this time, sorry.)
Now, the Italian flat-leaf parsley has been a prolific producer, and I just cut what I want and let it grow back. It happens pretty quickly:
Italian flat-leaf parsley
Good for all kinds of things, including pesto, either as a base herb or as an additive to the pesto if you don’t have enough basil. However, I found another use for parsley when I went looking for something to use fresh oregano for. It’s green, it requires a blender, but it is NOT pesto. Not Italian, either. But it sure is tasty.
Chimichurri Sauce.
If you’ve never heard of it, that’s OK, not everyone has. It’s green, but it’s not pesto.
Since I’m not remotely familiar with Argentinian cuisine, I’ve never had the occasion to have it. However, when I went to Pinterest to research fresh oregano recipes, that’s what kept coming up. So I made some for dinner with AC last week, drizzling the sauce of roasted chicken breasts. She said it was good, but I haven’t heard from her since. Neighbor E enjoyed it too. I like it, although admittedly, the recipe I used makes a lot of it, so I’ve put it on more stuff. Chimichurri is traditionally drizzled on steak. But it’s so good, who cares what you put it on?
This is the recipe I used, and if you’re interested, there is also a list of 20 additional ways to use it. Like pesto, it’s a raw sauce that’s versatile and adds a great flavor to whatever you put it on. If you’re one of those people who likes dipping bread in pesto or olive oil, chimichurri is a different flavor to savor.
I had regular oregano, not the spicier variety, but didn’t bother with the pepper flakes. I thought it was good enough on its own, and didn’t need it. Want to try it? I didn’t take enough pictures, but here goes.
Ingredients
- 1 cup extra-virgin olive oil
- 2 cups fresh Italian parsley leaves
- 3 garlic cloves
- 1/4 cup hot & spicy fresh oregano leaves (or regular with a large pinch of red pepper flakes)
- 1/4 cup red wine vinegar
- 1/2 teaspoon kosher salt (or to taste)
- freshly ground black pepper
Directions:
Place all ingredients into a high-powered blender and blend until very smooth. Allow to sit at room temperature for at least 30 minutes to allow flavors to meld. Use as desired.
Since I didn’t have enough parsley growing out back, I headed to my fancy HEB for a few ingredients, only to be told, “we don’t have any parsley today.” HUH? No parsley? No kidding. So after I finished my shopping, I still had to stop at Kroger to get parsley. All Kroger had was organic parsley, at $2 a bunch. I wasn’t taking any chances at a third grocery on my street, so I just got two. And I washed it really good and sliced it off the stems:
Don’t chop too much, the blender will take care of most of it. Just make sure your parsley is rinsed CLEAN.
Toss it all in the blender, no kidding, and it’s DONE:
Tah-dah!
We had chicken breasts and a nice salad with it, as well as the Cashew Bread. The next day, I used the rest of the lettuce and made a chicken salad. Just chopped up the remaining chicken breast:
Tossed it over the salad green:
And added more of the Chimichurri sauce.
Whether your dinner is hot or cold, this stuff is GOOD.
Also discovered that it was time for a new gasket on the ol’ blender. It leaked despite a new cutting assembly and neck collar. The gasket was the only part I haven’t replaced yet. Well, I have now, it arrived yesterday. More karma of spare parts. I really hope that’s the last of it–I made some Pea & Pesto Soup last night, and it worked just fine, no leaking. Lesson learned: the gasket should be the *first* thing replaced if your blender is leaking, or, bought along with any additional spare parts ordered.
If I didn’t make it home safely from HEB or Trader Joe’s one day, at least all my appliances will be in good working order, right? That’s important, as the GER will tell you, when you’re having an estate sale.
If you’re considering what to have for dinner, especially if you’re cooking for more than one, consider whipping up some chimichurri sauce this evening, or this weekend for a quick flavoring for something next week. It’s fast, easy, tasty, and will give a fresh flavor to whatever you add it to or drizzle it on.
Enjoy!
Hello, again, Dear Readers:
Do you eat bananas? I used to, until I discovered they have a high starch/sugar content. Don’t get me wrong, bananas taste delicious, but. . .it’s like eating sugar out of the sugar bowl. Same with white potatoes–too starchy for me. But if you’re a banana fan, here’s an interesting article about how the banana became an American grocery staple in about 100 years.
My grandmother used to tell me to take the “seed” out of the bottom of the banana when I peeled it. I’m not sure that’s a seed, since the plants reproduce asexually–on their own, no pollination required. Every banana sold in the world is a clone, but I’d still take the bottom part off if I were eating them. Read it and give it some thought.
Soon I’ll be posting an update on the HeatCageKitchen garden. This year I’m trying for tomatoes–again–as well as strawberries, basil and hoping for more bell peppers. Heck, peppers of all kinds. Soon as I get the weeding done, which requires several dry days and my favorite cheap & easy DIY non-toxic weed killer. And a lot of time to move the buckets around so I can spray the whole plot.
I went out this morning, and I have two bell peppers that are getting bigger but also changing color. There are spots on each that look to be turning dark purple, and I’m not sure why. I hope it’s just a genetic anomaly and not some disgusting disease or an annoying creature that’s ruining them. Fingers crossed, and I’ll likely have to buy another bell pepper plant anyway. But the Anaheim chili plant is starting to develop more leaves and lots of flowers. That means peppers are coming. They will take a while to get big enough to pick, but when they do, it’s OrangeOnionSalsa (probably using grapefruits) for me.
The Meyer Lemon tree has seven viable buds on it, one of which has gotten a little bigger, and I’m hoping they all stay, and maybe more develop. The Key Lime tree has plenty of little buds, too. And the green onions, which are growing quite well, are developing buds on the tops of some of the blades. What the heck? I’ll take some pictures.
This week AC came for dinner again, and since I’ve been thinking about other things, I was caught a bit short. Last week, Neighbor R gave me an oregano plant with lots of leaves on it, and soon I’ll plant it in a bigger pot, maybe with the basil:
Fresh Oregano!
But I wanted to trim it and use the excess, so I headed over to Pinterest and did some searching. One recipe kept coming up: chimichurri sauce. Generally used on steak, I grilled some chicken breasts and it was magnificent on top of them. So that’s going to be an upcoming post. Of course I didn’t take pictures, but I’ll do what I can.
In addition to salad, I also decided to make her a taste-tester and made something I found on Facebook by Elena Amsterdam. I frequently look at Elena’s recipes on Facebook, and save the link on the ones that look interesting. Well, when I looked at this one, it had five ingredients–and I had them all in the pantry. I bought cashew butter by mistake one day, and it’s been there for a while. This recipe is really easy, bakes up in 45 minutes, and comes out of the oven smooth and light. No sugar, flour or dairy, either.
Let me show you how simple this is to make.
The setup.
First up: grease your loaf pan (I think mine is 9″ x 5″ like the recipe suggests)
Set that aside, and start making the bread.
You need one cup of cashew butter, which is widely available in most grocery stores. I thought I was buying almond butter that day, DUH, but I’m glad I had it now. (I’d already measured it out before I realized I was supposed to take a picture. Another DUH.) So you add that one cup of cashew butter and five eggs into the food processor and pulse it until it’s mixed well:
Then you add one tablespoon of apple cider vinegar (I use Bragg):
Then pulse it again. After the ACV, add in three-fourths of a teaspoon of baking soda:
And a quarter teaspoon of Celtic sea salt:
I don’t know why it has to be Celtic, but I have some, so I use it. I also have Maldon’s sea salt flakes.
Then just pour it into your greased loaf pan.
Pours really easy. Scrape all that batter out!
Put the pan in a 350F oven for 45 minutes:
And this is what it looks like when it’s done:
Looks like regular bread, doesn’t it?
Let this cool for 2 hours before removing and slicing. Once you do, this is what you end up with:
Tah-Dah! Cashew Bread! (It even looks like Elena’s.)
To store, wrap it in a paper towel, then seal it in a bag, and store it in the fridge for one week.
I didn’t know what to expect when I tried it, but I’m guessing anything Elena Amsterdam makes is going to be good, if you follow the directions like she tells you. This time, I did.
By now you’re asking yourself, “That’s nice, Amy, but what does it *taste* like?” Verdict: pretty good, quite delicious, with a light texture that toasts up well. Even AC said it tasted like bread. “Major thumbs up,” AC says. Not real salty, just enough to be enjoyable. Honestly, it tastes like BREAD, although not *exactly* like wheat bread. It’s not sweet (obviously, since no sweetener is involved), but it’s light like white bread, and tastes like. . .bread. No kidding. I toasted it up and made a meatloaf sandwich with it, too. Oh, YEAH. More cashew butter on the grocery list.
Neighbor R said that it was good, “but I’ll never get used to this gluten free food!” Neighbor E said that it “the texture is good, but it tastes like bread if you took the sugar out.” I’ll agree with that assessment. Again, it doesn’t taste exactly like regular wheat bread will, but if you can’t have regular breads, maybe you’ll enjoy having Cashew Bread. It tastes a lot better than some of the “gluten-free bread” you can buy in the grocery store.
In my local Kroger, cashew butter is found in the natural food section, and that jar ran about $6, if I remember correctly. I can’t find it on the app in my local HEB, but they may have a setup to grind cashews fresh like they do peanuts and almonds in their Healthy Living section. I haven’t checked that yet. However, I did see where Jif now has a cashew butter. . .much like peanut butter, always, always, read that label, especially if you or someone in your household might be allergic to something in it.
This recipe is also Paleo, which is kind of a second cousin to low-carb. I have a very basic understanding of Paleo, which is to eat food that would have been regularly eaten by Paleolithic Man. Yes, “cave man.” Since cave men didn’t have formal agriculture, and things like dairy products and grains, bread, cheese, and other modern conveniences–even low-carb or gluten-free–are out of the picture. Remember that breakfast casserole I made a couple of months ago, which included a shredded sweet potato? That’s a Paleo recipe (but not one of Elena’s.) I know, cave men didn’t have Crock Pots either, but it’s the principle of Paleo, even if it’s far removed from the practice of hunting and gathering. We just roll with it.
Unless I’m wrong, there’s not gluten in cashews or cashew butter, so it’s also going to be gluten free (read the label in case there are thickeners or additives.) The only persons who should avoid cashew bread are. . .people who either don’t like cashews or are allergic to them.
If cashews don’t agree with you, then, yes, you’ll have to leave this one alone. You have my sympathies. I love cashews.
Would almond butter work? I don’t know, but I’m guessing it would. I haven’t tried it yet, but I have some in the fridge, so I just might one day. For now, I’m enjoying the cashew bread. I have some cashew meal in the fridge I bought at Trader Joe’s a while back. I might try using the food processor to turn that into cashew butter later. Can’t hurt. I’ve done it with hazelnut flour before.
No, I don’t think I’m going to try making waffles with this. . .or will I? Let me think on that one. For now, a loaf of bread in the toaster oven makes me pretty happy.
This recipe can be found here on Elena’s blog, and a printable copy is on the Recipes page (scroll all the way down.) There are a number of comments, and a lot of good information in them. Do read them if you’re interested in baking this bread for yourself.
One of these days I’m going to get Elena’s cookbooks and start using them. Especially the cupcake book. Yum.
If you’re missing bread, this might be your ticket It’s easy, delicious, no letting the yeast rise or lots of ingredients. You put them in the food processor and pulse, pour it and bake. Doesn’t get any easier than that.
Enjoy!
Good evening, Dear Readers:
Well, I finally did it and tried out the new Starbucks Evenings Menu at a nearby Starbucks. (The one on my street isn’t yet up and running with it, so I went to the one across the street from Ellington Field.) What did I have? Meatballs!
Why meatballs? Heck, I don’t know, I had to think fast when I ordered. I had to first head to Jiffy Lube for a Texas state inspection. After that I was on my own.
Let me back up a little. . .first of all, I had a coupon. No kidding, a few weeks ago, after getting a coffee one morning, I was given a coupon to try one of their Evening menu items for $2.50. Then I lost it. I cleared out my purse, and found it. Hot dawg! Well, no, it was meatballs, so let me tell you about it.
Neighbor R also generously gave me another gift card recently. Coupled with the coupon, it was a nice treat.
I’ve mentioned the Evenings menu before, and you can see the menu here. Everything that’s currently being offered is shown, including the wine list. (You’ll have to enlarge it and wait for a few minutes, or download it and pull it up in Adobe Reader.) While I was there, a couple of other customers were also having something. When I was leaving, one gentleman had a glass of red wine with what looked like a small quiche (but I didn’t ask or take pictures.) The wine was served in a stemless glass with a small bowl of toasted pumpkin seeds in the top. The nut bowl served as a”cover” on the wineglass on the way to the table. Nice! I didn’t take that picture either. Maybe next time.
Now, they were nice enough to accept the coupon, so I wasn’t going to fuss when the barista served it to me in a to-go box. He just forgot I was eating in. (But had he remembered the plate, it was a little round white one that I’ve seen on the menu.)
![IMG_2994[1]](https://i0.wp.com/heatcagekitchen.com/wp-content/uploads/2016/03/IMG_29941-1024x768.jpg?resize=640%2C480)
He was really nice, apologized and offered to get me a plate. Nah–this was fine. However he did bring me a very nice stainless steel fork to enjoy them with. So what did I get in the little box?
![IMG_2993[1]](https://i0.wp.com/heatcagekitchen.com/wp-content/uploads/2016/03/IMG_29931-e1459213983357-822x1024.jpg?resize=640%2C797)
Five meatballs. About the size of golf balls. In a tangy sauce that’s slightly on the side of barbecue but not entirely. (The little round white dish would have made a better picture, I know.) However. . . .
Understand that the Starbucks Evenings menu is not intended to be a full meal, like their Bistro Boxes or breakfast sandwiches. These are small plates of savory evening meals, similar to ordering an appetizer in your favorite restaurant. And, to be honest, I was not disappointed, either. They’re made with a mix of ground beef and Italian sausage, and not spicy hot.
The outside was a tiny bit dry, and takes a bit of force to stick the fork into, but not bad. Once you tear it open, it’s fine. And the fork was stainless steel, not plastic.
![IMG_2998[1]](https://i0.wp.com/heatcagekitchen.com/wp-content/uploads/2016/03/IMG_29981-e1459216120833-1024x891.jpg?resize=640%2C557)
So why would you want small plates after 4:00 pm at a Starbucks? Well, lots of reasons–if you’re single, you just might be on a blind date. (When I was doing that, I was in town, and had them meet me at Central Market, including the GER. I had no idea how far south he lived.) Might it be the closest place for a date night when the kids are elsewhere? Now they have more options for people who don’t drink coffee at all, and think of Starbucks as “just coffee.”
If you’re in downtown Houston where I was a couple of years ago, you could duck down to one of the two or three Starbucks around for some food and work later until you’re ready to leave. Maybe you’re meeting friends or clients after work. You’re a little hungry, but not for a full meal. It’s an idea. But let’s turn it up a little.
Live in Texas? You might find yourself in a horrendous traffic jam on the freeway, and you see a bunch first responders rushing to the scene on the shoulder of the road. (That actually happened to me many when I headed to Beaumont one day for shopping; I was on I-10 so long I was doing yoga stretches on the freeway after 3 hours of being parked.) You know what that means. Hop off at the next exit and wait it out at Starbucks with a small plate, some iced tea, your laptop, tablet and/or smartphone. (Make sure to call home and let someone know where you are.) You might listen to the radio or check the traffic before you leave your office and discover that you’re about to head into it. That alternate route is going to take longer than your normal route, and you’re hungry as it is. Or, as one of my friends experienced many years ago, you’re in the middle of a kitchen renovation, (or heaven help you, damage of some kind) and you can’t get in there to cook for a few days (or weeks.) There are any number of reasons to keep the Starbucks Evenings Menu in your back pocket for the day you might need it.
Or–I just thought of this–if you are single and of the ingenious variety, and didn’t feel like cooking that night, one order of these meatballs with some pasta you boil and drain at home might not be a bad thing. Just order them through the drive-through. It’s sort of “home cooked,” right? Your call.
Amy’s Note of Caution: since I don’t drink if I even think I have to drive. . .use your own discretion on trying wine or beer in Starbucks. I am not suggesting anyone drink and get behind the wheel of a car, but I know there are those who may be able to handle a single glass of wine with food and drive without a problem. Not everyone can. If you can walk home, that’s a good thing (but probably not alone.) I err on the side of caution and only drink at home, or where I will not have to drive or be with anyone who has been drinking. Just be safe, that’s all I’m asking.
Of course, if you’re not interested in the Evenings menu, but you just want some food, you can always ask if they have any breakfast sandwiches left from the morning. Yes, I’ve done it on occasion, particularly one with a croissant bun, and even later in the evening. Sometimes they have them, sometimes they don’t, but all they can do is tell you no, so ask.
It’s a bit unusual, to have a light dinner at Starbucks–but why not?
The nice barista who waited on me said that they have been selling quite a bit of the Evenings menu selections, but their biggest seller is, of course, coffee.
Now I’m sure you’re wondering what these delightful little things cost. (Mine was $2.50, but that was because I was lucky enough to have a coupon from a previous visit.) Honest, the most expensive one I saw was $6.95, and I think that was what I had, and perhaps the Chicken, Sausage & Mushroom Flatbread. Others were $3.95 and up. A glass of wine or beer will set you back about the same, but if you add in a dessert like a muffin, cake or something else big, you may be looking at $15. Up to you. I do know that the Michigan Cherry Oat bar is about $2.50 here in Houston. (I saw it recently, and well, I like cherries, too.) But if you just have one of the small plate dishes and a cup of water, or maybe a smaller coffee, (not a big Venti Frappuccino with lots of sugary add-ins) you’ll be under $10, and you can call yourself a “cheap date.”
Remember that a plate of meatballs or a flatbread could be the thing that stands between you and starvation after work one day, too.
I did notice a new bistro box in the case while I was waiting in line: the Southwestern Style Steak Wrap. No kidding:
![IMG_2992[1]](https://i0.wp.com/heatcagekitchen.com/wp-content/uploads/2016/03/IMG_29921-e1459216277554-925x1024.jpg?resize=640%2C708)
It’s considered a “lunch item,” but I found it after 6:00 pm. Interesting, no? (I put it on the table to get a better picture.) It does have wheat and soy, darnit.
I know, I know, I go on about Starbucks too much. I need to get a life, too. But with so many tasty things available, I feel the need to try as many as I can.
Then again, I remember that Ree Drummond, The Pioneer Woman, would love to have a Starbucks on her street. . .but I don’t think they’re expanding into Pawhuska, Oklahoma. Yet. Ree laments about missing Starbucks at home on the ranch, but she and husband Ladd are restoring an old building in downtown Pawhuska. Hmm. I wonder if she’s going to get Starbucks to go there? Oh, that would be interesting! Ree would be blogging about that daily.
Starbucks is also a good company. They give back to their communities, their employees, and also to veterans. If you’ve heard the repeated urban legend that “Starbucks hates our troops,” click here to read how that got started and how they worked to right it. Much like the old Proctor & Gamble rumor about the logo containing satanic images, urban legends like these take on a life of their own, especially now with social media. Starbucks is a socially conscious company that also works to do good in the world.
OK, enough of that. No, this is not a sponsored post. I wish!
Just checked my email, and there’s yet another offer for bonus stars for cardholders who buy a Carmelized Honey Latte from March 29th through April 4th. Um, pass. . .that sounds too much like the exalted Pumpkin Spice Latte. No, I’d do it if it were my favorite Molten Chocolate Latte (description here) but that’s gone away for a while. May have to learn to make it myself one day. . .but I’ll pass on the new one, especially since my Starbucks has a sticker on the outdoor menu saying that they’re “sold out” of the Honey Latte.
But if you’re a Starbucks fan, and you’re bored or something, head to a Starbucks that serves the Evenings Menu and give it a try. You might find a new favorite.
Happy Dining!
Hello, again, Dear Readers:
I’ve had a lot happen since my last post, including. . .car repairs. I missed last week’s gardening lecture at the library, darnit, and I missed seeing our Miss Shirley. Soon as I get the Texas state inspection finished and the registration sticker taken care of, I’ll be rolling for another year (we hope.)
If you haven’t heard, Starbucks is revamping their My Rewards program. Some frequent-customer math majors have figured out that due to the new 2-points-per-dollar-spent, members will have to spend a total of $62.50 in order to get a free thing. Currently, points are issued per transaction, no matter how much you spend, whether it’s a small coffee or a $7 salad or your favorite over-sweetened coffee-tasting drink thing. The new program will be strictly on what you spend, so big spenders get free stuff faster, but occasional visitors like me might be longer for a free thing. One complaint levied was that customers were requesting each item rung separately, giving them more points but holding up the lines. Starbucks will be keeping the “star dash” days, where you buy a certain thing, or use the mobile order app, or come in after a certain time and get extra stars; that’s how I’ve “profited” with it. I check the emails from Starbucks and use them accordingly, paying attention and getting extra stars now and again for different things. These promotions will continue.
I got my latest free thing on Monday, another salad. Because I managed to get extra points on Tuesday for something else I wanted, my next free thing expires 4/28. Woo hoo! It pays to pay attention, folks. The newly revamped program goes live on April 12, and if you’re already enrolled, you’ll be rolled up into the new program. Any points you have will be carried over and multiplied by 11, so it behooves one to get 11 points by the 11th of April to get 121 points to start with. (I’m not a complete math dunce.) If you are already enrolled, pay attention to your emails so you’ll know when the “extra point” days are, especially Mondays, and rack up 11 points before COB April 11th.
Easter is this weekend, and our lovely new HEB will be closed on Sunday. I ducked in today to pick up some milk and a few other things. Well, as usual, while I shop in the daytime, I basically had lunch at HEB. Salmon burgers, chips with a very hot guacamole, a sip of fresh orange juice, some ham, and samples of one of these Bavarian Cream Fruit Pies that the demo lady was happy for me to have:
The Bavarian Cream Fruit Pie for Easter.
There’s also a larger one for $16. I did not bring one home, and I’ll be working hard to rid myself of the three samples she offered me today. They’re “freshly made in the store,” but. . .here’s how. I’m guessing the crusts are baked in the bakery, and then something called “Bavarian Cream” is poured from a huge plastic tube into the crust. then it’s topped with fruit, then with a glaze, then sweetened whipped cream is piped on the rim. Then for an extra touch, some crumbles are sprinkled on top. It’s not an overly sweet treat, and not as heavy as the kinds of desserts served during the holidays, but it’s pretty good. At least, I thought it was until I saw the “Bavarian Cream” poured into the crust. Oh, well.
On the way out I saw a stuffed toy I know you’ll just want two of, and if you have children or grandchildren, you’ll want to put these in their Easter basket:
![IMG_2953[1]](https://i0.wp.com/heatcagekitchen.com/wp-content/uploads/2016/03/IMG_29531-1024x768.jpg?resize=640%2C480)
Yes, those are stuffed armadilloes.
![IMG_2954[1]](https://i0.wp.com/heatcagekitchen.com/wp-content/uploads/2016/03/IMG_29541-1024x768.jpg?resize=640%2C480)
No kidding. Cute, but I passed on it. This time.
OK, cooking.
I’ve had some venison in the freezer for quite some time, a gift from Neighbor J upstairs from one of his West Texas hunting trips. It was a small wrapped package with just a few pieces, but I decided to use it. Haven’t had venison in a while, and I decided to. . .oh, you know what I did with it. After I used my multi-bladed hand-held meat tenderizer on it and put plenty of oil on it, then seasoned it up:
They fit right on the plates, too.
And why not? After Sunday’s burned waffle mishap. . .oh, nevermind. These turned out pretty good for a quick dinner.
Venison. . .bits. Waffled!
See what I mean about your waffle maker being an indoor grill? Of course, I’m now concerned that with all the use and scrubbing I might rub off the finish. I’ll worry about that when the time comes (the plates are $40 to replace.) I could have just used the grill plates, but. . .why? Next time.
Anyway. . . .
Spring is here, sort of, and I’ve been enjoying the last gasp of winter. Well, we think it is. . .a few years ago, we had 40-degree days in MAY. But not many of them. Every time I put away my favorite warm winter boots, I have to take them out again. Yesterday I was bundled in socks and a long-sleeved shirt, but all last week, like today, it’s t-shirts and shorts. That’s life on the Gulf Coast. Folks in the northeast are still shoveling snow, Which brings me to today’s blog post.
It’s no secret I’m a big fan of Ina Garten, The Barefoot Contessa. I have all but one of her books (I just haven’t gotten the latest yet, nor Nigella Lawson’s) and honest, I don’t think I’ve ever cooked up anything bad from a BC book. I recently made one of my favorites–twice–once the week I got sick and the second time, because Neighbor E was given some delicious carrots as big as his forearm. (OK, they were big like cucumbers.) Like the potatoes I turned into waffled hash browns, carrots are not something I have often because of the high sugar content. When he gave me the carrots, I knew what I was going to make: Stewed Lentils & Tomatoes.
This recipe is from the 2006 Barefoot Contessa At Home, which I’d ordered online for my birthday, and requested it autographed. I forgot about that until I saw the invoice in the book, and looked at the title page. Yep, that’s the one.
![IMG_2956[1]](https://i0.wp.com/heatcagekitchen.com/wp-content/uploads/2016/03/IMG_29561-e1458769382967-768x1024.jpg?resize=640%2C853)
I ordered this on the website, several years before I met Ina in person here in Houston.
So, Stewed Lentils & Tomatoes.
It’s one of those recipes where you have just a few steps, put it all in the pot and let it cook. When you’re done, you have this warm, tasty bowl food that you know you will look forward to making again. This second time, I made a double batch so I could give some to both E and Neighbor R. E texted a couple of days later that he really enjoyed the “lentil soup.” It’s not lentil soup, but that’s OK. He’d added one or two things to it, but he liked it, and so did R. So. . .three thumbs up.
Ready to make it? Here’s how it goes:
The setup (except for the carrots, I forgot to take pictures before I started cutting them up.)
First, you heat the 2 teaspoons of olive oil in a large saucepan. (I used a chili pot, same one I use for popcorn, but any large pot will do.) Your carrots should be scrubbed clean and large diced like this:
Your onions should also be large diced:
And toss that into the pot with the carrots on medium-low heat, cooking for 8 to 10 minutes until the onions start browning; stir with a wooden spoon occasionally.
Chop up the garlic, and cook for one more minute.
Used my little red garlic do-dad for this job:
Easy, and no smelly hands (if you’re lucky.) So while that’s going on, open up that can of plum tomatoes and dump the whole thing into your food processor:
Blitz it a little with the pulse button to coarsely chop them. Also, if you’ve not done this already, rinse and pick over the lentils to make sure there aren’t any stones or dirt in them.
Now add the tomatoes, along with the lentils:
The chicken broth:
Sorry, home-made chicken stock is not on my dance card right now. Central Market’s will have to do.
And the 2 teaspoons of chopped fresh thyme:
Now you see the wisdom of a hole in one corner of the cutting board. Makes this kind of thing very easy.
If you don’t have fresh, you could use 3/4 of a teaspoon dried thyme. (I recommend fresh, though.) You also add the curry powder, salt and pepper at this point.
Raise the heat to make it boil, then lower the heat and cover it. Then you just let it cook until the lentils are tender, about 40 minutes. Check it to make sure it’s still simmering occasionally. When it’s done, and the lentils are soft, remove it from the heat and let it sit for 10 minutes, then add 1 tablespoon of a good red wine vinegar. Stir, season to taste (if you like) and serve it hot.
Ta-dah! Stewed Lentils & Tomatoes.
Actually, the liquid cooks down, and I guess I forgot to take another picture when it was done. So here’s the picture from the book, which is pretty much what I ended up with and brought to my two taste-testers:
![IMG_2955[1]](https://i0.wp.com/heatcagekitchen.com/wp-content/uploads/2016/03/IMG_29551-e1458769113600-768x1024.jpg?resize=640%2C853)
It’s just a little side dish, but it sure does pack a lot of flavor. Just the thing when you want something warm, cozy and satisfying. I have a note in my book to make a double batch–it’s that good. And if you use vegetable stock instead of chicken stock–it’s vegetarian! Wait, it’s vegan too, right? OK–it’s “meat free,” “wheat free,” and “soy free.” I don’t care, it’s just so tasty and good that I should make it more often than I do.
One thing, though–because it’s higher in carbohydrates (starch) than, say, a sweet potato, make sure you have some protein with it too, or you might find your self in need of a nap. The first time I made some for dinner with AC, I had some the next day and promptly needed to sleep. That was Tuesday. On Friday, my lungs started burning when I coughed, so I figured out that it probably wasn’t the lentils, but the bronchitis. If you’re sensitive to high carb stuff, have some chicken or something so you don’t need a nap. Especially if you have some at lunchtime at work.
If you do fall asleep at your desk, you’re on your own. You could pretend you were in prayer, but I don’t know if that will work or not.
Lentils aren’t as common in cuisine in the US as they are in other places, like India. They sure are good, though, and this recipe can show you how good they can be. (I think I have a lentil salad recipe in the new Giada book, but I’ll check on that soon.) If you do like lentils, I hope you get inspired to try this dish. A printable PDF file of this recipe is also on the Recipes page with an ingredient list and exact directions.
So what are you waiting for? Go get some lentils! Easter is Sunday, and you won’t go wrong with this dish. . .unless you don’t make enough.
Happy Easter, and Happy Dining!
Hello, again, Dear Readers:
Are you enjoying your popcorn a little more now?
I saw friend of the blog SM on Saturday, and she really enjoyed the last article on popcorn. There’s a lot more to popcorn than we think about, and I hope you found it interesting (and ditched that microwave stuff!)
OK, I’m going to do an opinion piece now.
I think we’re going to see the end of Martha Stewart Living magazine within the next year or two, or at least see it rolled up into something else. If you haven’t heard, the two MS magazines were sold to Meredith, and the company Martha Stewart Living Omnimedia (MSLO) was sold to Sequential Brands Group, whatever that is. I remember when MSLO went public, the shares sold for something like $38 each. I long thought about buying 10 shares, (especially after the price went way down), just to own a bit of it, but I never did. The price of the subscriptions has decreased with the new owners, too. Meredith also publishes, among others, Better Homes & Gardens, Rachel Ray Everyday, Shape, and Parenting.
My favorite quote from the article:
“The change will be invisible to the consumer, and will help to further strengthen the Martha Stewart brand in the advertising marketplace,” said Meredith National Media Group president Tom Harty.
No, it isn’t invisible, I saw it. Yesterday I received the April issue, and it didn’t take long to flip through it. On page 22 in the Good Things section is a runner constructed from four IKEA Signe rugs. That’s lovely. . .except I did that ten years ago as a bathroom runner, since the cats liked to drop their midnight hairballs in the bathroom. I stitched them up on the machine (exactly the way they do, lengthwise) using white upholstery thread, and now I have four of them to chose from. Completely machine washable (except I have no more cats.) The From Martha column is all about Martha getting her hair done. This was NOT what Martha Stewart Living was all about.
And in the magazine wrapper was this “gift” for renewing:
Dessert!
This doesn’t look like anything Martha. I start flipping through and see recipes calling for a box of cake mix or refrigerated pie dough. That’s not Martha!! I up the front cover, and I see:
Definitely not Martha.
More “church lady” kinds of desserts, and not the kind of thing I’d ever make. I gave it to Neighbor T upstairs, since she’s kind of a “church lady,” and does like that sort of thing.
It’s no longer Martha Stewart Living. It’s Better Homes & Gardens 2.0.
OK, I’ll quit griping and complaining. For a while. Let’s talk about something more interesting.
Although I haven’t done a lot of waffling in a while, it’s because I’ve been using the Crock Pots a lot. Now from the company that brings you the Internet-Of-Things slow cooking machine that you connect to your WiFi and control with a smartphone app, and a slow-cooking arrangement called a “Hook Up,” comes this new 5-in-1 Multi-Cooker that bakes, steams, sautes and roasts in addition to slow-cooking. It’s the idea is that not only can you brown your meat before you do the slow cooking, you do it in this appliance, and the one-pot convenience saves time and washing extra pots. It also doubles as a small counter-top oven (I don’t know if it would replace my toaster oven), and you can steam in it too. At $150, I’m not in a hurry to order one. If I were to get one I would probably ditch at least one of my two “dumb terminal” Crock Pots, and maybe bake more in it. (A baking rack is included for things like custards.) I did notice that many of the people writing reviews received a “free sample” to try out. No, I didn’t get in on that one, I wish. Oh, well.
I’m not big on buying every single new appliance out there, especially if it does just one thing (like popcorn.) But this might be a good bridal shower gift with wedding season coming up soon. Or a graduation gift for someone who’s heading to college in the fall and likes to cook.
Now, let’s talk about waffling. Yes, again. If you haven’t become hooked, keep reading, you just might.
On Sunday (on Facebook) a post appeared from a certain author (guess who?) discussing spaghetti pie. And then it turns into Waffled Spaghetti Pie. Yes, Spaghetti Pie in the waffle maker. Pecorino Romano AND Provolone cheeses? Oh, yes. . . .
Source: WillItWaffle.com
You’re welcome.
No, I’m probably not going to try it unless I decide to pop for gluten-free spaghetti. Well, now that I think about it, I just might. That looks pretty darn good, doesn’t it?
Taste tester and friend of the blog Neighbor E was given some fresh garden produce recently, and he gave me some of it because he wouldn’t be able to use it before it went bad. The carrots nearly as big as my forearm were used in some stewed lentils, which I’ll talk about in a future post. (He and Neighbor R loved that one.) Since I don’t normally buy potatoes because of the high starch content, I didn’t use them right away, just thinking about what I might do with them.
Then it hit me: hash browns. But not just any hash browns.
You may have seen the Pinterest or Facebook post showing you how to create them in a waffle maker from frozen tater tots (and I talked about that the first time I brought up waffling.) Unless you’re in Denny’s or some other high-end restaurant (yes, that’s sarcasm), you’re probably not going to be able to get them nice and crispy making them from scratch. So, I cracked open the new holy grail of appliance cooking, Will It Waffle? and sure enough, there’s a waffled hash brown recipe. With fresh rosemary from the HeatCageKitchen garden!
The setup.
Really, it’s a bit of work, but simple. You shred up the potatoes, either by hand or with a noisy machine.
![IMG_2872[1]](https://i0.wp.com/heatcagekitchen.com/wp-content/uploads/2016/03/IMG_28721-e1458069538752-768x1024.jpg?resize=640%2C853)
I just didn’t feel like taking out the food processor this time
![IMG_2873[1]](https://i0.wp.com/heatcagekitchen.com/wp-content/uploads/2016/03/IMG_28731-300x225.jpg?resize=300%2C225)
I think I bought that before I met the GER.
![IMG_2874[1]](https://i0.wp.com/heatcagekitchen.com/wp-content/uploads/2016/03/IMG_28741-300x225.jpg?resize=300%2C225)
![IMG_2875[1]](https://i0.wp.com/heatcagekitchen.com/wp-content/uploads/2016/03/IMG_28751-300x225.jpg?resize=300%2C225)
I am now out of paper towels.
I let that sit in the colander while I chopped up the fresh rosemary, and mixed it with the salt and pepper:
Mezzaluna knife not required
Quarter teaspoon of salt, half teaspoon pepper mixed with half a teaspoon finely chopped rosemary.
Melt 2 tablespoons of butter to brush onto the waffle maker, which by now should be getting hot enough to cook:
![IMG_2881[1]](https://i0.wp.com/heatcagekitchen.com/wp-content/uploads/2016/03/IMG_28811-e1458069789742-768x1024.jpg?resize=640%2C853)
Mix the shredded potatoes into the seasonings, mixing well:
![IMG_2877[1]](https://i0.wp.com/heatcagekitchen.com/wp-content/uploads/2016/03/IMG_28771-e1458069876801-768x1024.jpg?resize=640%2C853)
Then pack it onto the waffle plates:
![IMG_2882[1]](https://i0.wp.com/heatcagekitchen.com/wp-content/uploads/2016/03/IMG_28821-1024x768.jpg?resize=640%2C480)
Sorry about that. I only have two hands.
![IMG_2883[1]](https://i0.wp.com/heatcagekitchen.com/wp-content/uploads/2016/03/IMG_28831-1024x768.jpg?resize=640%2C480)
Let me warn you that unlike eggs, this will take about 10 to 12 minutes to finish cooking. The drier your potatoes, the crispier the hash browns. When it’s done, it looks something like this:
See? Hash Browns!
But cook it as long as you need to, until it’s crispy the way you like it. I actually cooked that one a little more so it would get crispier.
Once it’s done, take it out and cook up hot, puffy scrambled eggs right behind it. Breakfast!
When it’s ready, serve it with ketchup, sour cream, salsa, or whatever you like on your hash browns. I normally don’t have sour cream around, but because I’d made coleslaw earlier in the week, I had some.
Yes!!
No, hash browns are not on my regular rotation, but someone gave me potatoes, so I figured out the best use for them. Delicious. How come we didn’t think of this before? Well, Daniel Shumski did, and we are all grateful for his expertise, too.
Oh, and don’t think you have to keep these for breakfast. Make them anytime you’re in the mood, OK? And as I told someone last night on the phone who was having cereal and milk after an unexpected double shift, “breakfast for dinner” is a thing now. Wouldn’t be a bad thing for dinner anytime. (And AC will probably be checking them out next time she comes by for dinner, too.)
Got some potatoes? Get out your waffle iron and start making hash browns. Even just once, you’ll enjoy the heck out of it, but I bet it won’t be the last time.
Happy Dining!
