Archive for the ‘Tools of the Trade’ Category
Happy Monday, Dear Readers:
Once again, apologies for being absent. Life has pulled me in other directions. I’ve still got one post I’m trying to get to finish, but it requires research, and I haven’t sat down to do much of it. But if you like to read about foodie subjects, it’ll be worth it. I like to make sure I give all of you something interesting to read.
I keep thinking I don’t have anything to write about. Then something else shows up, and I write a blog post about it.
This post involves some garlic, and I’ve been meaning to mention this important point for a while. I read recently that when you’re buying garlic, there’s a simple way to know if you are getting domestically produced garlic or garlic grown in China: the roots. If you are buying garlic that has roots attached, it’s domestic, grown in California, Texas, or somewhere else domestically. But if the roots are scraped off, and the bottom is concave, it’s China-grown. This article on the Living Traditionally blog explains it further. Garlic from China is bleached, and even organic garlic is grown under questionable conditions. I have not yet been successful growing garlic here in the HeatCageKitchen garden, twice buying some from Territorial Seed and finding nothing in the spring. (Not their fault, of course, I’m an obvious amateur.) I put the question to the lecturer at our last monthly Green Thumb klatch, and she told me to just look for local garlic, probably grown in nearby Dickinson, and let it sprout. DUH, Amy.
I like to read myself, if you didn’t know that, but most of it is online now. I think I mentioned that I cancelled my 20-year subscription to Martha Stewart Living earlier this year; it just wasn’t “Martha” anymore. But I do read other things, and one of them is a wonderful publication called Mary Jane’s Farm. What? You’ve never heard of it? Me either, until I got a flier from them a few years ago. I wasn’t particularly interested, since I was reading Hobby Farms, along with the now-defunct Hobby Farms Home and Urban Farm, all at the same time. The second and third magazines were eventually rolled up to the first, and I later subscribed to Mary Jane’s Farm. It’s a replacement, I suppose, for Martha Stewart Living, although the content is somewhat different. The target demographic for Mary Jane’s Farm are women who live on farms, those who want to live on a farm, and those, like your humble blog author, who dream about living rural in the future.
I received the August/September issue last week, but finally got around to reading it on last Tuesday. Oh, BOY! A feature article on. . .Farmgirl Barbecue! Being a naturalized Texan (September will be 18 years since I moved here), I appreciate good barbecue. Even though I have my favorite barbecue sauce from one of Suzanne Somers’ books, and my favorite barbecue rub from the May 2002 issue of Martha Stewart Living, I’m open to considering new forms of barbecue. Mary Jane’s Farm delivers.
What first got my attention was the Blackberry Barbecue Sauce on page 46. WHAT?? (Warning: that recipe also has fresh ginger.) Unfortunately, it also calls for “2 cups ketchup,” and the recipe for said ketchup is on page 43. (GRRRR.) OK, so I look at that recipe but would have to buy 6 large tomatoes parsley, coconut sugar and lemon juice (I generally have limes around.) Not going to make this today. . .but the recipe for yellow mustard is next to it, and I have everything I need to make that. I’d like to try it soon.
Then on page 44, I see a beautiful picture and a recipe for Creole Aioli.
How could I resist? (Recipe available on the Recipes page.)
I’ve got everything I need to make it! Almost.
Now, hang on. . .I’m sure there’s at least one person who’s thinking, “what is Aioli, and can I get arrested for making it?” Relax, it’s legal (at least, for now.) Aioli is a French version of mayonnaise, made by hand (usually) and is more of a dressing than mayo. There is a good version of it in Suzanne Somers’ first cookbook, and she explains it. However, this farmgirl “Creole” version packs a seriously garlic punch. (Not all “Creole,” “Cajun,” “New Orleans”and “Louisiana-style” food is burning hot.)
So what excuse did I tell myself for making it? Well, there were four:
- I can write a blog post about it
- It’s from the new issue of Mary Jane’s Farm
- I have everything I need to make it right now
- It would taste great with some waffle maker hash browns
And here we are!
I don’t normally have sour cream in the fridge, and that’s one of those things that goes great with potatoes. (Thanks, Neighbor E!) So the first thing to do is get some hash browns cooking, since it takes about ten minutes or so once you put the lid down.
Nothing like the loud, satisfying sizzle when this hits the waffle plates. (The potatoes might not have been dried out enough, either, but they were still pretty tasty.)
Ready to rev up nearly anything you’re having for dinner–or any other time–and make a big mess while you’re at it? Let’s make some.
The setup
As you can see, I had everything handy, with the exception of a lemon, so I used lime. (You can do that in many recipes, unless you’re making a Mojito.) Normally, I would not cut that much basil (you see the size of them leaves?) but when I saw Miss Shirley last week after the gardening lecture, I told her about the big, leafy basil I was getting, and she suggested cutting a third off. So. . .I did. And that fresh oregano plant needed a bit of cutting, too.
I started out doing Mise en Place, or prepping everything and setting up. (I heard Martha Stewart say that on the show years ago and never forgot it.) There’s someone on set on those cooking shows and morning-show food segments doing this before they go live, you know. Neighbor R gets upset watching cooking segments on those get-together TV shows because she knows how long stuff takes. But, she says (while gesticulating with both hands), “when you watch them cook on TV, it’s boom-boom-boom and it’s all done!” They’re set up before the cameras turn on so that everything is ready to go, and the cooking host can make that dish in a matter of seconds. For more complicated things, like bread, several are made so that you can see how it’s supposed to look in various stages of completion.
Anyway. . .mise en place. I do it all the time.
I measured out the spices and put them in a pinch bowl, then separated out the eggs:
Makes life easier when you prep first.
Went to town on the basil and oregano:
I cut a little too much basil, so the remainder went in the fridge covered in some olive oil and I used it to coat some chicken leg quarters I roasted yesterday. Along with two egg whites in another pinch bowl, which went into the weekly slow-cooked breakfast quiche.
Once everything else was done, I set out to deal with the 3 cloves with a half-teaspoon of salt. In a mortar and pestle. No kidding.
When was the last time you saw me use one of these? I don’t know either, but I have one.
If you don’t have a mortar and pestle, you could try smashing it in a small bowl with the back of a wooden spoon, mixing with the salt to make the paste. I haven’t tried that, it’s just the first thing off the top of my head.
The salt acts like an abrasive while you grind it into a paste. That’s right, a paste. It takes a few minutes of elbow-greased grinding, but it does come out that way:
Garlic/salt paste.
Once that’s done, the recipe says to add it to a small bowl with the egg yolks and whisk them while you slowly pour in the olive oil. However, I decided to not to entertain the possibility of making a huge mess with eggs and olive oil and spending the rest of the night scrubbing them off the floor.
The alternative, aka “direct-application” method.
You may be asking yourself, “Why is Amy using an immersion blender for this?” Answer: because Amy also has no patience.
I’ve made mayo before, either like this or with a regular stand blender. It’s not difficult, but I have no idea why they don’t suggest a blender. So I did it.
POWERRRRR!!!
First you whiz together the egg and garlic paste. Then you add in a half-cup of olive oil, whiz that around (or whisk it by hand if you prefer) then add the spices, herbs and lemon juice, and blitz it again (or just mix it well.) If you’ve ever made mayonnaise from scratch, you know how this works. (Placing a small cut of rug backing under the bowl helps keep it in place and prevent sliding, just like the anti-slip cutting board trick I mentioned in my last post.)
You end up with this:
Holy Shish Kebab. You really, REALLY need to like garlic for this one.
What does it taste like? WOW–Garlic! Pepper! Spice! Herbs! You don’t need much–this Aioli will knock you over. The recipe calls for 1/8 teaspoon of cayenne, but I used about a third of that. (In other words, not very much.) You can leave it out altogether, if you like–the garlic stands on its own, and will still throw you off your chair if you’re not ready for it.
Proceed with caution, and dip carefully. You’ve been warned. (The good news: it’s gluten free!)
This is very tasty on the waffle hash browns, (like the hash browns themselves) really, REALLY creamy and so good. There’s a lot of taste in this little cup of sauce. It keeps for about a week in the fridge. A little goes a LONG way. But dip with care–the strong taste will compete with other flavors like sweet potatoes. I tried it with baked sweet potato fries, and the tastes compete too much. But it’s great on the regular white potatoes.
I need to make more soon.
I gave some to Neighbor E to try. (I didn’t give any to Neighbor R, since she’s elderly and the cayenne pepper might bother her stomach.) He forgot to pick up a potato to bake on his last food forage, so he could try it that way. E finally decided to use it on a sandwich and loved it.
WARNING: Remember that there are raw eggs in this aioli, so anyone who is allergic to eggs, is very young or elderly, or has a compromised immune system, will need to leave it alone. I hate to be a Debbie Downer, but you don’t want to surprise anyone who can’t have raw eggs for any reason. Unfortunately, my longtime friend The E Man is allergic to eggs. . .sorry, Dude.
But if you don’t have a problem with the raw egg yolks, enjoy garlic, and can handle the pungency, Creole Aioli is a delicious spread or dressing for you, any time. As always, the printable PDF is on the Recipes Page for you.
Enjoy!
Happy Monday, Dear Readers!
Sorry I’ve been away, it’s been a bit crazy. Last Wednesday, I busied myself with laundry, cooking, and switching my electric company to one that is nicer, less expensive, and with a US-based call center. With the lovely weather we had after the drowning rains, I’ve also been out on the bike again, every night except Tuesday, when I hit HEB for a stock-up run.
I planned on going for a ride when I got home. That didn’t happen. When I realized how much I’d been walking around that place, I realized I already had some exercise–and that wore me out! Thank heavens for the two folks handing out samples of fish, chicken, and a tasty cucumber salad I hope to make again one day.
Speaking of HEB, apparently it’s been discovered. Snappy Gourmet shared this Business Insider article on Facebook the other day about why HEB is the #1 grocery store in America. What the heck? All they had to do was ask me. I mean, they have stuff like this:
No, I didn’t buy them. This time.
And this was under the indoor pink tent next to the bakery section for Mother’s Day:
![IMG_3096[1]](https://i0.wp.com/heatcagekitchen.com/wp-content/uploads/2016/05/IMG_30961-e1462574465541-768x1024.jpg?resize=640%2C853)
Those are chocolate covered strawberries in the perimeter around the cake.
Does your grocery store do Date Night? Mine does:
And why not take your date to dinner at HEB?
Not all HEBs have a coffee shop in the store. Ours doesn’t, but the store in The Woodlands does, and it’s smaller than our new store. Ditto for Cafe on the Run–we don’t have one, but the League City store does as well as The Woodlands.
If all these newly relocated people fall in love with HEB, we’ll never get rid of them. Texas will be doomed.
Speaking of food shopping, Neighbor E told me last week that all The Fresh Market stores in Texas are being closed, along with two other states. They’ve only been here in our ‘hood for two years. There are now hired security guards at the front entrance, and they’ve reduced the operating hours to 9am to 6pm, until they close on May 18th. That’s how tightly competitive the grocery market is here in Texas–and Whole Foods isn’t doing too good, either. The Fresh Market is selling everything at 50% off, all sales final, so if you’re in the area of one of these departing stores, it’s time to stock up.
Between Hancock Fabrics, Sports Authority and now The Fresh Market, that’s a lot of folks in retail losing their jobs in Clear Lake real soon.
Hmmm. . .maybe Trader Joe’s will finally open up in our little nook of Houston? THAT would make life very tolerable! (For a while.)
Well, anyway. . .I wanted to make some food in the Crock Pots, so I bought some chicken, some pork chops, and other ingredients to make something called Citrus Spice Chicken. See, it’s getting on that time of the year, and if you haven’t been using your slow cooking Crock Pots, it’s time to get them out and start using them again (and your waffle maker, too.) Daily, if need be–you don’t need to be heating up your kitchen all day long until October or November when we get a puff of cool air. (We barely had a “winter,” and now it’s spring.)
We went right from winter to nearly summer, but once I decided to put my winter boots back in the closet, we had a front come through bringing cooler, drier air. It’s not really cool enough for boots now, but last Monday morning, I could have gotten away with them.
So, last year about this time, I wrote a longer piece on the slow cooker, a kitchen standby that, with a little forethought and planning, can make your regular cooking easier while keeping the kitchen from heating up during the summer, or allow you to cook more at the same time, anytime of year. Just in the last week or two, Ree Drummond made this Slow Cooker Mexican Chicken Soup on her show. I’ve seen Ree use it a couple of times before, and in my last post, I told you about Giada de Laurentiis getting into slow cooking as well.
I didn’t mention this in my post last year, but I should have. Giving credit where it’s due, the GER is the reason I got into slow cooking, and I even taught the last boyfriend (“Voldemort”) how to use his. The GER would use it occasionally, but I bought a cookbook so I could use it more often. I’d never had one, and when I was getting ready to move, I bought two. Last year, of course, I also bought replacement parts for them. . .but I told you about that, too.
I hate to use the trade name Crock Pot, even thought that’s what I have. Turns out a number of other companies make different varieties slow cookers. My mechanic friend has a Hamilton Beach and I’m trying to coax him to use it more often. But Crock Pot is the original, and it’s a registered company name. So I’ll use them interchangeably. If you have one by Cuisinart. . .well, you know what I’m talking about.
One thing I didn’t mention was the use of the plastic liners available for slow cookers. I hate to buy more new stuff, but I have to say, these liners are awesome. They’re not available in every store, but you might be able to ask your grocer to carry them. They come in a box of four, and I try to buy two boxes at a time. After scrubbing the heck out of my stoneware crocks for years, I don’t ever want to be without them again. With the breakfast quiche I make on Sunday, once it cools, I just lift it right out of the cooker, turn it upside down on a cutting board, pull the liner off and toss it. Cut the quiche, package it up for the week, and I’m good. Just a quick rinse of the stoneware and it’s all done. It really is that good, and worth the money to buy them and extra minute to set them into the stoneware crock. You can read more about Reynold’s wonderful invention here.
How come I never think of inventing stuff like this?
Dana Carpender isn’t a well-known cookbook author like some of the other folks I have on my shelf. I have two of her low-carb books, and this recipe comes from her 200 Low Carb Slow Cooker Recipes book. It’s one of those “dump-and-go” recipes where you literally put the food in and all that. Pretty tasty, but one of the ingredients is another recipe in the book for ketchup. No kidding, but it’s worth it.
I know, it’s weird–but normal doesn’t make the world go round!
First, you make Dana’s No-Sugar Ketchup, which is just a few ingredients in the blender and blitzed. I made it the night before and refrigerated it. Came out like gelatin–but really, it’s an ingredient and good. This recipe appears in all of her cookbooks. Store-bought ketchup is usually loaded with sugar, so this is a good alternative if you can’t find something sugarless or something like low carb.
Into a blender, add:
- 6 ounces (one small can) tomato paste
- 2/3 cup apple cider vinegar
- 1/3 cup water
- 1/3 cup Splenda (I used SomerSweet, but you could also use your favorite)
- 2 tablespoons minced onion (I used a shallot, and it was just enough)
- 2 cloves garlic
- 1 teaspoon salt
- 1/8 teaspoon ground allspice
- 1/8 teaspoon ground cloves
- 1/8 teaspoon pepper
Run the blender until the onion disappears. Scrape all of it into a container, then store in the fridge (or freezer for longer storage.
Ketchup!
At 7½ calories a tablespoon, you can enjoy the heck out of this on fries or anything you like. But that’s not what it’s for today, is it?
Really, it’s good. Here we start mixing.
Now let’s make this chicken.
The setup
To the mixing cup, add 1/3 cup lemon juice, the sweetener, a half-teaspoon of orange extract, a half-cup of the ketchup, 2 tablespoons of low-sugar orange marmalade, a half-teaspoon each of ground cinnamon and allspice, an eighth teaspoon of ground cloves, and (if you’re brave) a quarter teaspoon of cayenne. I backed off and added an eighth teaspoon of cayenne and it was good, but I call that “optional,” and I think you could leave it out altogether if you wanted. Mix that all up:
The cooking marinade
Once that’s mixed (you could do this the night before and just put the bowl in the fridge until you’re ready to make it in the morning), add 3 pounds of boneless, skinless chicken thighs to your slow cooker:
My favorite part of the chicken, or the turkey.
Pour the mixture over the top:
Stir a little to coat the chicken well:
Yum.
Cover, cook for six hours, and, tah-dah!
Dinner!
A little sweet, a tiny bit spicy with a really, really good flavor to it.
The book says to serve it with something else called “Cauli-Rice,” a recipe on page 239, but I haven’t tried that one yet. “Cauli-Rice” is simply chopping up a half head of cauliflower by running it through the food processor with the shredding blade and chopping it up small. My local HEB also sells chopped cauliflower ready to saute, which is what would probably be a good way to cook your “Cauli-Rice.” Microwaving it with a little water or steaming are suggested, but I like saute in butter or olive oil until it’s done. But really, any good, healthy side dish would be great alongside this chicken, or (I know I shouldn’t say this) on top of some gluten-free pasta, which is generally. . .not always low-carb.
In fact, it would be perfect for spiralized veggies, if you do that sort of thing.
Do you have one of them spiralizer thingies? Or have you bought the spiralizing attachment for your KitchenAid Stand Mixer? Um, no. . .and the reason I haven’t delved into it is because I don’t have a spiralizer thingy. Or at least, so I thought. I was out prowling around in the mall the other day, and realize that I actually already have something for spiralizing veggies, and didn’t know it.
How did this happen? Well. . . .
I was asked to make an apple pie or something for a party many years ago, and I was telling one of the guys in IT Engineering about it. He offered me the use of his apple peeling/coring contraption, and I happily accepted. It worked great! I got them all peeled. . .and then I broke it. I don’t know how, but I broke the darn thing. He was on vacation for two weeks, so I had time to scare up a new one. At the same time, I ordered the red one for myself, and I have used it a few times since then, but not in a while. I was in the mall while the brakes were being worked on, and I saw it in either Macy’s, Sears, or somewhere else that kitchen stuff was being sold when the epiphany happened.
I also saw a 3-quart Crock Pot for $12.97 in Sears, in red, but no, I didn’t purchase it. And speaking of red, a very nice lady in Macy’s Fine Jewelry Department allowed me to try on my ultimate dream ring:
Ladies and gentlemen, please welcome The Duchess of El Dorado.
That ring’s MSRP was much as the car I bought in 1998 when I moved to Houston. (I’ve always believed that the royal engagement ring would look better with a red stone, and I was right.)
There is a smaller, but no less fabulous, version at Macy’s, for considerably less:
This ring would make me “The Countess of Clear Lake.” Still my dream ring, but not as big and bold.
Did I forget to mention that they were 45% off that day? No, I didn’t buy any rings. Just a double-chocolate brownie at Starbucks. I needed that more.
Oh, yeah, I was talking about food, wasn’t I?
So, one day, when I think about it, I will start spiralizing veggies for myself, and see how I like it. Heck, I might actually spiralize something and put it on the waffle iron like hash browns–let’s see what I come up with. For now, though, my attention is elsewhere, including keeping up with this humble foodie blog, and keeping my faithful readers healthy, happy and fed.
But really, a good hot meal is within your reach with a slow cooker. You don’t need anything with electronic controls, connected to your WiFi, or anything else confusing (unless you like it that way.) Get one that turns on and turns off, and you’ll have a great dinner without heating up the kitchen. (And you can serve it with spiralized veg if you want.)
I’ve got some research to do on my next post, but I hope to have a full report on. . .well, I’ll tell you about it when the time comes. Next week is our monthly garden lecture, and the topic this month is Plants of the Bible. You’re probably thinking to yourself, “why would you go to a lecture on plants from the Bible?” Well, because it’s plants, and because it’s interesting. (I’ll be mentioning key topics if I remember to write them down.)
For now, go get your slow cooker out so you can make dinner tomorrow the easy way.
Happy (Slow) Cooking!
Hello, Dear Readers:
I’m back with another post, with information about new trends, delicious food and healthy things.
First up: a cat being a cat.
Longtime readers of this blog know I love all the kitties, from the tiniest neo-natal just-born kitties the size of a kiwi fruit to the mighty Siberian Tiger. I believe that a cat is a cat is a cat, no matter what the size, species or coloring. They’re all just cats on the hunt. I had cats for 21 years (the last one being Jezebel the Step-Kitty, co-parented with the GER), and they really are the same as a tiger, lion, bobcat or jaguar, just smaller (and they usually use a litterbox inside.) Most house cats can’t tear off a limb the way a tiger can, making the mighty tiger unsuitable for keeping as a pet. If you talk to the GER, he’ll have you believe that Catmandu could indeed take your arm off, or at least a finger. Catmandu has been dead for 4 years, and the GER is still afraid of him.
So I enjoyed the story of smart a Norwegian Forest cat named Clive who didn’t have to hunt much while he lived for two years in a pet food warehouse in Britain. He “went missing,” but he didn’t go far. He did what any cat would do–he found a verified food source and stayed. Why go home when they only feed you once or twice a day, when you can just camp in this place and eat whenever you want? Workers knew there was something stealing food, so they borrowed a cat trap from a local rescue group and caught his furry butt. (The microchip told them how to find the owners.) Clive got pretty porky while he was there, but once he gets re-settled into the household and used to being around his housemates again, he’ll probably lose most of that extra weight. But he’ll probably be a bit grouchy having to wait for his food again.
Because. . .that’s a cat for you.
Speaking of creatures, I was watering the garden the other night, and I looked down and saw. . .two little beady black eyes looking back at me. AAAAHHHHH!!!! I jumped back, and I hope I didn’t yell too loud. I looked that little adolescent possum right in the eyes and told him to “shoo.” He turned around and lumbered away. . .but I don’t know where he went. They might be living under the Boston Fern I wish I’d never acquired. So now I have evidence that the possums think it’s their personal salad bar. There’s no way to keep them out, really, because they’re like cats–they climb fences, get through little holes and everything else. So it’s probably not the first time I’ll have a close encounter of the furry kind back there, especially if the tomatoes, peppers and strawberries do well.
OK, it’s a little late for the holidays, but I came across this post on putting a turkey on an outdoor grill. Sometimes in the south, it may be too hot to roast the darn thing indoors (unless you have one of those turkey roaster ovens you can park outside or on a patio that’s separate.) Sometimes Thanksgiving is 80 degrees around here, too, so it wouldn’t be a bad thing to keep in mind for November. Remember, it was 80 degrees on Christmas Day in Houston; the cold front missed the flight.
But if you’re getting ready for graduations, bridal or baby showers or other upcoming festive occasions, this article on Exposed Cakes from the Trader Joe’s monthly flier will give you some ideas. I’m not wild about less frosting, since that, to me, is one of the best parts of nearly any cake, but, well, you judge for yourself:
In The Garden Of Strawberry Cake, from the Trader Joe’s website article.
I guess it’s because you don’t have to cut the cake open to see what’s underneath. But it’s a nice picture. Would you make it?
If you want something to go with your frosting-challenged cake, there’s some new flavors from the Central Market brand that just showed up at our fabulous HEB:
Oh, YEAH! Who needs Haagen-Dazs?
See any favorites you want to try? Here’s mine:
This can only be good. . .but not sure why it was manhandled.
And of course, chocolate.
Is there any other kind?
No, I haven’t tried any of them yet. I have ice cream like other people have alcohol–to celebrate a special occasion, to deal with something stressful, or any time I need a sweet. When I broke up with a boyfriend–I had ice cream. When it was my birthday, I had ice cream. Usually, it’s Blue Bell, but next time, it will probably be this one. But this container is twice the cost of the Blue Bell or HEB Creamy Creations I usually get. So. . .no rush on trying them.
Switching gears. . . .
Do you have any old cookbooks? I mean, REALLY old cookbooks? How about those ubiquitous (and expensive) recipe cards collections? I actually have my mother’s–the Betty Crocker Recipe Card Library, circa 1971. She was going to toss it, and I asked for it. She only used one or two recipes from the whole thing that I can recall, so it’s basically intact, including the index. (Maybe I’ll make it the subject of an upcoming blog post.) I also have another recipe card collection my mother started in the 80’s, as well as one I started in the late 1980’s. I have a couple of old books, but not *that* old. One from the 80’s, and most of the rest are after 1990 or so, starting with Martha Stewart’s books. Oh, wait–the GER has given me three old books from The Galloping Gourmet, circa late 1960’s, and one or two others. I’ve found a couple of my mother’s titles from the late 50’s and early 60’s on Etsy, and have them on my “watch” list. (I need a big enough house for all this.)
I also have a recipe book from Entergy, who sent it to their customers for free in the 90’s with hundreds of old recipes from Louisiana Power & Light, the utility company they bought. (It just showed up in the mail one day.) Those recipes came from back in the day when “home economist” was an actual job. Nobody in the 90’s tested any of them, so there was no guarantee on how well they would turn out with modern appliances. But flipping through it, there is a recipe called Tomato Soup Cake. I kid you not. Starts out with a boxed mix, you add eggs and a few other things, and a can of condensed tomato soup. UGH. No, I wouldn’t try that on people I hated. Oh, wait a minute. . . .
One of my intrepid Facebook friends from Canada posted something from a website called Vintage Recipe Cards. It’s a website dedicated to showcasing the kind of foods that you used to find in magazines, cookbooks and those infamous card collections: Take a look at this gourmet abomination from the 1950’s:
The Frankaroni Loaf! Isn’t it just yummy?
Aren’t you just anxious to make this recipe for your next dinner party? You can–and here’s the recipe for it. If you make this culinary atrocity, do post in the comments and let us know how it turned out.
And after Thanksgiving, or anytime you want the tastes of Turkey Day, here’s a Sweet Potato-Turkey Pie that will fit the bill. . .and make you forget all about Thanksgiving for another six months. (It includes a can of the disgusting cream of mushroom soup, if you’re interested.)
EEEEEEWWWWWW. . .and there are lots more of these delectable detestables where those came from, just get to the website. The comments alone are hilarious, but a number of people have actually tried these edible train wrecks and love them. Like this classic, um, well. . . .
Yummy! (Not.) Source: VintageRecipeCards.com
One commenter on the Ham And Bananas Hollandaise page says that he made his own Hollandaise instead of the packaged stuff, and it’s delicious. Takes some guts to make this retro cookery, but like I’ve been told on a number of occasions, don’t knock it until you try it.
No, I’m not trying that one. Nor anything in a Jell-O mold or anything called “Aspic.” You try it and tell us all about it.
I showed you that not only to amuse (or nauseate), but also to show how far we’ve come as a nation and a people in regards to cooking, cookbooks, and everyday life. I’m sure every good housewife in the Mad Men era made Frankaroni Loaf and Jell-o molds of all kinds. (I had to eat that stuff only on occasion; thankfully, my mom wasn’t into this kind of, um, “artistry.”) But today, we have cookbooks from a myriad of sources, as well as an incredible array of new appliances, tools and gadgets that make cooking better, easier, healthier, and in many cases, faster.
We don’t have to suffer through these artistic disasters anymore.
Several new cookbooks by famous folks have come out recently, (with saner recipes) and a few months ago, I decided to pop for Giada de Laurentiis’ Happy Cooking: Make Every Meal Count. . .Without Stressing Out. Marked down 30% at Target, I figured it was a good time to get it. (It’s not autographed like my previous Giada books.) It’s all about good, tasty and healthy food, and “practical solutions” for daily life.
If you saw my recent very long popcorn post, you saw one of the recipes from this book, for Warm & Spicy Popcorn. It’s good, and with the fresh parsley from the back patio, it’s just delicious. But popcorn isn’t the only good recipe in this book. There are actually four popcorn recipes, one of which, I kid you not, is Pumpkin Spice Latte Popcorn. After you pop the popcorn, you mix together 3 tablespoons melted unsalted butter, 1 tablespoon of light brown sugar, a teaspoon of pumpkin pie spice, and a teaspoon of instant espresso powder, then drizzle it on the popcorn. Is it good? Of course it is, it’s got sugar in it. . .maybe I’ll try it in the fall.
Much like her prior book, Giada’s Feel Good Food, this book includes a lot of healthy recipes of all kinds, as well as advice. Many of the recipes came from her weekly digital magazine Giada Weekly, but others are some that, I suppose, Giada started making out of necessity. (She’s now a single mother and a restaurateur, as well as a cooking show star.) There are 10 chapters, including one on “clean eating,” but making sure it’s tasty, too. Of course, there’s also a chapter on pasta–what did you expect, it’s Giada! But she also acknowledges that while pasta can be part of a healthy diet, there are a lot of folks who need alternatives to pasta, like Trader Joe’s Brown Rice & Quinoa fusilli pasta, which is fantastic and $2.99 for a one-pound bag. (If you can get to a Trader Joe’s.)
Giada mentions too that in Italy, they cook just a small amount of pasta, rather than the whole box as Americans tend to do. It doesn’t mean the gluten-intolerant can still have it, but it does mean that cutting down on the amount of pasta in a dish might be better, even if it’s gluten free pasta. And what to do with the “ends” of several boxes or bags (page 116)? Boil then all together and make soup, toss it with some leftovers, or just toss in some pesto and have it like that. I’ve told you what my favorite is, that I have when I get some of that GF fusilli pasta from Trader Joe’s–about a cup of pasta, boiled in salted water, drained, and tossed with some real butter and a shake or two of Parmesan cheese. Yes, from the green bottle. Don’t need nothing else on it. But that’s not too often.
Giada’s book also has indicators for gluten free, vegetarian and vegan, so you can see at a glance if it’s a good recipe for you to try.
The #breakfast chapter (yes, it’s hash-tagged in the book) starts out with smoothies, something called “Nutella Milk” made in a blender, (I seriously must try that one day), a granola recipe that is *not* gluten free, and a recipe for one thing that actually *is* popular in the culinary arena, “Overnight Oats.” (I haven’t tried that yet either, from this book or from Pinterest.) With chia seeds, almond milk, and just a tablespoon of real maple syrup, it looks pretty good.
Remember when I mentioned that “bowls” are a thing now? Giada steps up to the, um, bowl, with something called American Breakfast Rice Bowl. It starts out with 3/4 cup of cooked rice, and has a lot more ingredients before you get to eat it. This is obviously a weekend breakfast–for one person–like my favorite 4-ingredient Corsican Omelette from Nigella Lawson. Much as I’d like to try it one day (probably with quinoa instead of brown rice), it’s not something for a hurried weekday breakfast. There are also some “toasts” (also a thing now), a couple of frittatas and strata using eggs, a tofu scramble (no thanks) and a selection of waffles/pancakes/muffins for the die-hard baker. (Polenta waffles for brunch, but not GF.)
There is a chapter dedicated to Snacks & Small Plates, which is where that delicious popcorn recipe is, as well as something called Mediterranean Chile Chicken Wings. I haven’t tried this yet, but I might one of these days. (Maybe in the slow cooker, or maybe the toaster oven.) It does contain harissa, which I learned how to make when I dove into the Martha Stewart book Clean Slate last year. It’s one of three chicken wing recipes, which, if you’re familiar, you know can be addictive. I made some for New Year’s Eve many years ago when I lived in the GER’s place from one of Suzanne Somers’ books. Well, nobody complained, and they’re all still alive. . . .
There are other appetizers (“apps”), such as meatballs, arancini, shrimp, crostini (little tiny “toasts,” really), as well as bean dip, Pico de Gallo, and other party standards.
The chapter on salad offers The Only Vinaigrette You’ll Ever Need, which does require fresh thyme leaves, agave syrup, and a shallot, among other things. I should have made some of this yesterday for the lettuce I harvested out of the garden. Well, if it continues to grow, I’ll have some (if the snails and possums let me have some, that is.)
Finally, Giada gets it, and she’s learned to use and enjoy the slow cooker. On page 104, she talks about the benefits of using one, and includes several recipes in the book. (Think she was reading my blogs?) Really, I can’t say enough good about the slow cookers, and I had both of mine going all weekend. Hazelnut Beef With Noodles (page 200) looks interesting, but I can do without the panko bread crumbs.
The chapter on eating clean contains recipes like a detox soup (Giada says she tolerates it better than cold, raw juices) and a bone broth. The new trend of “spiraled veg” gets a note on page 151, where Giada makes spaghetti out of zucchini and a tomato sauce. There are some baked fish and chicken recipes, some vegetarian fare and one treat I want to try one day: the Superfood Fudge Torte on page 160. It’s made with some surprising ingredients and sweetened with agave syrup. No black beans or avocado, but pretty good stuff, and it’s chocolate. I’ll let you know how it turns out.
In the chapter called Weeknight Warriors, where the Hazelnut Beef With Noodles is located, Giada talks about lentils, and offers Lentil Salade Nicoise. Recently I gave you the recipe for Stewed Lentils & Tomatoes, a Barefoot Contessa dish that’s cooked for about an hour. But Giada contends that lentils just can’t get any respect, and in the US, they’re primarily used in recipes like that one. In this vinaigrette-dressed salad, lentils are joined by hard-boiled eggs, baby potatoes, grape tomatoes, black olives and cucumber to make a rich and tasty fare that’s good any time of year. As easy to cook as white rice or quinoa, they can be added to pastas, salads, mixed with grilled veg for a sandwich or pureed into a dip. How come we don’t do that?
Rounding out the everyday chapters is one on vegetables and sides, with all manner of dishes you’ve probably never seen before. If you think you don’t like cauliflower, roasting it gets rid of the chalky taste. On page 209 is a recipe for Roasted Cauliflower with Capers and Almonds. That sounds good, doesn’t it? On the next page is a recipe for Salt Raosted Sweet Potatoes, which sees them topped with a seasoned yogurt sauce. (I still like my sweet potato fries, though.) Lemon Roasted Fennel, page 212, looks pretty tasty, but if you’ve bought fennel, you know that’s for a special occasion–it’s a bit pricey.
Giada’s chapter on Weekends & Holidays is the longer-cooking kinds of recipes, like pot roast, chicken, meatloaf, and, for Thanksgiving, turkey! (There’s even a recipe for a Monte Cristo Sandwich using up Thanksgiving leftovers.) On page 254 is a beef tenderloin recipe using a compound butter made with dry red wine, a fresh rosemary sprig, salt and a stick of butter. This one is a bit more complicated than mine–the wine and rosemary are heated, then boiled until the wine reduces way down. When it cools, you discard the rosemary, then mix the butter and salt in the food processor. Once that’s mixed a bit, you pour in the wine and process until smooth.
The last chapter is, of course, sweet stuff, something Giada wouldn’t be without. From Key Lime Panna Cotta and Limoncello Parfaits to Chocolate Cake Tiramisu with Chocolate Zabaglione, plus a section on treats to make for gifts, the sweet tooth will certainly be happy with whatever you try. Chocolate Dessert Salami? Don’t go starting your new diet until you’re done with this one. How does Eton Mess Semifreddo sound? Giada hasn’t forgotten about folks with furbabies–Peanut Butter Dog Bone Treats will let your doggie friends know you care, just find a bone cookie cutter before you start making them. (Just wish it didn’t call for whole wheat flour, but that’s just me.)
While there’s no one authority on whatever we call “healthy eating,” this book, like Giada’s Feel Good Food and Clean Slate before it, is a good place to start. Healthy, natural food should taste good, and Giada knows just how to do that, with some “happy” food thrown in.
Enjoy!
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!
