A Hot Mess

Some might think I was referring to the “post-blizzard” Boston streets. Although they are a “mess” they are definitely not hot. However back in my kitchen, trapped for 3 days, it was time to clean out the fridge/freezer. Thankfully because I wanted to and not because I had to due to power loss!

A pint of blueberries and a cup (+/-) of diced fresh pineapple, along with a few other items became the filling for a rustic “pie” of sorts.

I threw in a few dashes of ground cinnamon, ginger and salt with the fruit for a little something special, a tablespoon of all-purpose flour will help thicken the juices, 2 tablespoons of butter to enrich everything, 2 tablespoons of brown sugar help sweeten the deal. (you may prefer more sugar as this was a bit of a “tart” tart.)

now for the tricky part…..

I used one of those pre-made pie crusts… you know in the red or blue box, all rolled up. But I was worried it wasn’t big enough so I rolled it a bit thinner in an effort to get more surface. I thought I was being careful. I tried to close it up carefully.

However….a hot mess shortly developed. Probably had the oven a little too hot ( 375 degrees might have been better than 425) and maybe I left it in just a tiny bit too long…

 

a hot mess

It was still yummy even if it was a “hot mess!”

 

Convenient Breakfast

In the true spirit of “Cabinet Stew” I managed to pull together a breakfast casserole with things that were just hanging around the freezer and fridge.

Production Notes

Spray your dish first with a non-stick spray.

This is a small dish – About 7″x 10″ – so double the filling and eggs to serve a crowd!

Not noted above but in full-disclosure; I actually used up 4ozs of leftover full-fat sour cream by whisking it into the eggs first and then pouring over the goodies. It made the whole thing that much more luxurious and delicious! (but leave it out if you are dairy- free!)

Some Like It Tangy

I am more of a “vinegar girl” then a “sweet girl” so I like things a little on the “tangy” side whenever possible. I think even traditional dishes like beef stew can use a little “tangy” to them. And of course tomatoes…because I can not resist the combination of beef and tomatoes!

On a rare day of cooking together, my husband expressed his doubts when I pulled out a half-full bottle of Pepperoncini’s from the fridge. But I assured him that the beef stew I had in mind, while not traditional, would be delicious and remind him of a yummy roast beef sandwich with sliced tomatoes and mild “hots.”  (Oops, that is how I like my roast beef sandwiches, not him, but no matter I was sure I would convert him!)

We kept it simple by browning about 2lbs of stew meat in hot fat first with a dusting of flour*, salt, pepper and garlic powder. Then after carefully removing the meat – added in a large sliced onion for its turn to get browned a bit. Next in was the cherry tomatoes – whole. When they just burst a bit, everything was added back to the pot. We added only enough low-sodium beef stock to get the liquid level up the “shoulders” of the meat. A healthy couple of dashes of my secret ingredient (A1 Sauce!! ) to step up that beefy flavor.  And then the scary part…. about 8 ounces of sliced Golden Greek Pepperoncini’s. WITH some of the juice too. Let the beef cook till the meat is tender, season liberally to taste, and serve it up – all tangy, beefy and delicious! We just ate it in bowls but it would be delicious on big crusty rolls or over some rice! Guess what? He liked it!

spicy beef stew

tangy beef stew with burst cherry tomatoes!

*leave off the flour coating for Gluten-free!

 

New Year, New Adventures

I am not a fan of New Year’s resolutions but I will resolve this year to never leave my readers stranded for over a month again!

I am coming down the home stretch of my graduate degree and with that in hand I hope to settle into a new job, regular hours and some adventurous cooking.

So as I finish up my degree, enter a new year and a new phase in life, here is a bright and easy way to enjoy “winter’s tomatoes.”

winter tomato pizza

This can be put together with items you probably already have in your kitchen.

I happened to have a “tube” of pizza dough on hand that I let hang around in my fridge for just such emergency dinners, but you could easily make your own.

I mixed a small, almost equal, amount of mayonnaise and finely grated Parmesan cheese with a generous pinch of garlic powder and salt/pepper, thinned it with a little olive oil, and used this mix as a spread on top of the dough.

Meanwhile I took the sad, winter cherry tomatoes and brighten them up with dried oregano, salt,pepper, just a tiny pinch of sugar and some splashes of red wine vinegar.

I cooked the pizza on my preheated pizza stone until the crust was all crisp and toasty and the tomatoes were just wrinkling.

Easy, bright, quick and delicious – just as I hope 2015 will be!

longs days, slow cook

open book

I am sorry I have been away for so long! I have been busy. Very Busy. Some may know and some may not, but I am a grad student finishing up my thesis in the next 2 months and I barely have time to breathe never mind cook!

So I am hoping to squeeze in a few things between now and my final thesis deadline in late January but forgive me if I am a little slow about posting. Now as I head into the holidays I am going to have even more things to juggle!

These busy days call for the helping hand of the slow-cooker. There is nothing better than dumping a few things in and hours later having a meal waiting for you. My latest creation was inspired by the cold night and the fact that I happened to have potatoes on hand.

I put scrubbed, chopped to bite size potatoes into the slow-cooker with a couple of tablespoons of butter and 1 smallish-medium onion chopped small. I opened a can of creamed corm and a can of niblet corn and added that. Next a can of low sodium broth, a dash of ground nutmeg, dash of garlic powder and plenty of salt and pepper. I also happened to have a small ham steak in the fridge so that got chopped and added too, but you could leave out for a vegetarian version. I let the whole thing cook on low for 8-10 hours till potatoes were tender. (consult your crock pot directions for times/settings as you may want to do high for a shorter time) At this point I took out my immersion blender and gave the mix a quick couple of pulses just to “thicken it up” with the blended potatoes etc. I added about a cup of half and half, adjusted for salt and pepper and served!

It came out delicious, couldn’t have been easier and sustained me  and my husband for several servings each while I march onward towards my academic goals!

chowder

Breakfast Tomatoes

If you have been reading along you already know my obsession with tomatoes.

If you don’t know already… I am obsessed.

So this past weekend when I was visiting my “tomato dealer” I just had to have some these beauties immeadiately.

tomatoes on a plate

And the fact that it was breakfast time didn’t stop me.

Such good looking late season fruit needs to be handled simply and since it was breakfast and I was planning on eggs, I simply sauteed them lightly with some dried basil and butter* and served over fried eggs on toast!

 

It was all so good that I had most of it eaten up before I remembered to take a picture!

egss and tomatoes on toast

 

*if you are dairy-free just use oil!

Holly’s Quiche

A while back a friend of mine, Holly, asked me to post an easy vegetarian recipe for her and that resulted in “Holly’s Fritatta.”

Ever since that blog post she is “off to the races” with her own creations!

Appearing as a first-time guest blogger is her latest creation….

2014-10-09 22.24.01

Holly’s Quiche – It’s rather pretty isn’t it?

When asked for the recipe her reply reads like this…

“no measuring… grape tomatoes, rosemary, cilantro, black pepper, sautéed red onion, Asiago cheese, 5 eggs, a splash of whole milk (about a 1/3 to a 1/2 of cup) and scallions. Bake at 400 degrees until it looks done.”

She also told me she used a pre-made crust (as I would) from the refrigerated section.

My thoughts are: I presume the cilantro was fresh chopped and the rosemary and black pepper were dried. And I presume that it was delicious! And I obviously need to step up my photography skills since this is the prettiest picture of a Quiche EVER!

 

Note to readers…

Please be patient as I am in the final months of my thesis semester and cooking is happening rather sporadically at my house!