But I'm back and I've been kissing and cooking all the time I was away. On second thought, I think we're about as up to speed as we need to be on that first part. Sisterfriend's gotta have a few secrets after all! As for the cooking...I cook when I'm happy. I think you can see I've been pretty busy:
This is an easy recipe that is whiskeytango ridiculous. Do not allow for leftovers unless you have roommates or family to eat them because you will eat it. For breakfast. For lunch. To calm yourself down at 4am when you dream you gained 40 lbs in a week. It is THAT good, it is pretty foolproof and it is even better on Day 2.
1/3 cup Kahlua
1 large box of instant chocolate pudding
1 bag of crushed Heath bar or 6 Skor bars pounded into little bits
1 tub of Cool Whip, defrosted
1) Make the brownies according to the directions.
2) Once you've put those in the oven, make the pudding according to its instructions
3) When the brownies come out, poke holes in the top with fork and then pour Kahlua as evenly as possible over the surface. Allow to cool for 15-20 min then mix in with a fork.
4) Layer the ingredients starting with brownie/Kahlua crumble at the bottom, then pudding, then cool whip, then Heath and repeat as many times as your ingredients allow, ending with Cool Whip and a few Heath bits on top.
Served with: Sauvignon Blanc (and Moussaka)
This was dinner tonight and it made so much it will be lunch tomorrow as well...something to look forward to!!
6 fl oz/170ml light soy sauce
4 fl oz/130ml olive oil
2 teasp sesame oil
2 Tabs grated fresh ginger ( I cheated and used 1.5 tsp of the tubed Ginger you can buy at Jewel...worked for me!)
Juice of 1 lime
4 cloves garlic, crushed
.5 tsp cilantro (optional)
For the rice, I made a pot of brown rice and while it cooked (40 minutes) I got rid of all my extra produce. In a saute pan with 2 TB EVOO I sauteed onions, baby spinach, garlic, zucchini, a handful of crushed roasted peanuts, and broccoli with one beaten egg. I then added the rice along with the remaining quarter of my salmon marinade for seasoning. Squirted a half of a juice lemon over the top and added some fresh parsley...done and DELICIOUS on a week night!
Served with: Fat Tire
Summer Veggie Saute`
1 medium zucchini
1 clove garlic
1.5 cups baby spinach
1.5 TB EVOO
1 tsp fresh thyme
1/2 tsp dried oregano
1/4 cup breadcrumbs
1) Saute your sliced zucchini and garlic in the olive oil until barely cooked.
2) Add your spinach and herbs and season with sea salt and pepper.
3) Sprinkle with breadcrumbs and mix to distribute. Yum.
Served with: Sancerre in the garden
1.5 pounds Ground Lamb (Green City Market has a great selection for the Chicagoans)
1 pound 85/15 Ground Beef
2 TB Ketchup
1 tsp Worchestchire sauce
2 tsp minced garlic
1 tsp fresh thyme
3 TB breadcrumbs
chopped, fresh flatleaf parsley
Mix all together in a nonreactive bowl and get up to your wrists in meat. Really work those ingredients through and make them into patties. They should refrigerate as patties, covered, for at least an hour so they'll hold together better on the grill. I'd recommend a sharp cheddar, a slice of tomato and a grilled English muffin or brioche roll to accompany.
Served with: All kinds of fun.
Smoked bacon (thick, 4 slices)
2 large white or yellow onions
3 sliced cloves of garlic
1/2 stick unsalted butter
1.5 lbs potatoes (Yukon Gold)
1 lb baby carrots
2 TB Smoked Paprika
2 tsp Chipotle Chili Powder
2 bottles dry red wine
1) Sear the meat in batches, so as to get every piece seared evenly, then set aside in a separate bowl.
2) Bake bacon, blot, crumble and add to Dutch oven with two pulls of EVOO and the diced onions and garlic. Season with salt and pepper. When the onions are transluscent, put the mixture in a separate bowl and set aside.
3) Your pot should be empty at this point but for the bits of meat and goodness stuck to the bottom. Add TB to half stick butter and 4 TB flour to make the roux. Add paprika, powder, salt and pepper stirring in until thick and just slightly gummy.
4) De-glaze the oven with wine. Bring to a boil. Add meat, etc. Boil again. Place lid on Dutch Oven then put in oven at 350 for 1.5 hours.
5) Take lid off and add veggies. Keep seasoning with S&P. Cook for another 1/2 hour at med-low on cooktop.
6) Serve with good, warm bread and garnish with chives and blue cheese.
Served with: Good red wine. Plus whatever you're cooking with. "To make sure it's safe."