tag:blogger.com,1999:blog-32596425139116921372024-03-13T03:31:18.723-07:00hulagirlcooksholding on to fil-am hawaiian roots through food while finding new wings in SE new mexicohulagirlcookshttp://www.blogger.com/profile/00103552741125912154noreply@blogger.comBlogger26125tag:blogger.com,1999:blog-3259642513911692137.post-81497606025499754812008-07-10T17:46:00.000-07:002008-07-17T10:40:22.439-07:00the ultimate food for comfort<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZVIUz2sQqqW8YldUlTjffcr8WmL8i2OP5dXjeITdh_mTKFMAx4nEIcOc3Iw1ECfCyoZMEowLZjDSjyi0ZIYoavEz5vOgcPZnf5xkFpHSsiwe_lz7my9po4EwWA_SM-mvEls5d4cUgYu8N/s1600-h/Arlene+023.jpg"><img id="BLOGGER_PHOTO_ID_5221551711623850674" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZVIUz2sQqqW8YldUlTjffcr8WmL8i2OP5dXjeITdh_mTKFMAx4nEIcOc3Iw1ECfCyoZMEowLZjDSjyi0ZIYoavEz5vOgcPZnf5xkFpHSsiwe_lz7my9po4EwWA_SM-mvEls5d4cUgYu8N/s320/Arlene+023.jpg" border="0" /></a><br />I've been down in the dumps lately. Way down. And although, I'm still not feeling all that, this has made me feel a little better, if only for a split second. Why, with all the butter, cheese, white bread, and milk, how could it not? This is Martha's mac-n-cheese stolen from <a href="http://smittenkitchen.com/">this</a> wonderful website. This is the second time I've made it, only the first time it was better because my croutons were smaller, which, in 6 months (because that's how long it'll take to work off the calories), I will make that way.<br /><br />I guess my trip home to Hawaii has made me even more homesick to go back. This, in turn, has strengthened my desire to win the lottery, so I can breathe in the salty air from the porch of my imaginary beach front cottage. Working at my job with all its crazy management issues has not helped any. I need another vacay, a forever long trip to the spa, where I can receive lomi lomi massages everyday and pay someone to remove my blackheads (again, another reason to win the lottery).<br /><br />Instead, I'm off to wal-mart to buy hangers and bleach. Maybe, I need another smidgen of that mac-n-cheese.hulagirlcookshttp://www.blogger.com/profile/00103552741125912154noreply@blogger.com0tag:blogger.com,1999:blog-3259642513911692137.post-58194305095184284102008-07-10T17:22:00.001-07:002008-07-17T10:40:00.133-07:00hubby's 29th!<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhq0tP4GR6EXGIOXcGym7rPDSVibNyHkhPFyDc_Od1DQBZdpCmPFxHQINhf244dMs-mo_PomxGUp9ORMwCvGWaYMZH5jVBam4KVAImhbkZ1aux465TYKmt_o_ceJeLRFMYw-FX_UlLytIzZ/s1600-h/Arlene+030.jpg"><img id="BLOGGER_PHOTO_ID_5221546075025609074" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhq0tP4GR6EXGIOXcGym7rPDSVibNyHkhPFyDc_Od1DQBZdpCmPFxHQINhf244dMs-mo_PomxGUp9ORMwCvGWaYMZH5jVBam4KVAImhbkZ1aux465TYKmt_o_ceJeLRFMYw-FX_UlLytIzZ/s400/Arlene+030.jpg" border="0" /></a><br />I had some of his favorite dishes planned for dinner. But, he had other ones in mind. He got word today that he's going to Germany in a little more than a week for a twenty-four day business trip. So, he was rushing to get paperwork done, thus, making for a long work day. In addition, he had already made plans to hold his fantasy football draft with a bunch of his buddies at their local hangout, since I really had not planned to be home.<br /><br /><div></div><div>So I spent the day making this easy chocolate trifle using the homemade brownies in the previous post, chocolate mousse I made with heavy whipping cream and a box of instant pudding, actual instant pudding, and some whipped cream. I garnished with some chocolate cigars. It didn't really look pretty (quite ugly actually) since I kind of made a miniature trifle, but he seemed really pleased with the little taste he was able to have between a change of clothes and looking for his draft kit. I told him I would sing for him when he gets home, which, really isn't a treat.</div><br /><div>I made some sticky roast chicken and the sweet italian sausage stuffing pictured below. The recipe can be found <a href="http://www.epicurious.com/recipes/food/views/ITALIAN-SAUSAGE-AND-BREAD-STUFFING-240559">here</a>, I'm not sure if I've blogged about this recipe before, but, I will always volunteer to make stuffing at Thanksgiving because of this recipe. It is truly wonderful and decadent; sure to make you poke a notch on your belt. It also makes a ton if you don't stuff your bird, so great for leftovers. Happy Birthday Bub!</div><br /><div></div><img id="BLOGGER_PHOTO_ID_5221549440512353074" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0Y6pgccwymAYZlQF43tKkXtrBWzW7V3muT1Sc-mE-2fwRMH4SEwel-32aU_rtOyPZ3iAbp-Re-ercPle9GezyTc9Na4Af74nafeRUFLksju74vLb-ve569DUWYe8DEDmGlRy6s8EC1xEi/s320/Arlene+049.jpg" border="0" /><br /><div></div>hulagirlcookshttp://www.blogger.com/profile/00103552741125912154noreply@blogger.com0tag:blogger.com,1999:blog-3259642513911692137.post-34807800304984024682008-07-05T08:50:00.001-07:002008-07-10T17:22:10.002-07:00basic brownies<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWAaqRYA5a6YaTrFwPZ3B1aGDCuvlliQyh4cPr88csR5cOTW5pFNNxU9St-NU0CV9f8BJhTShAGw5cNktXmOTSJ8K4XnmA-wtxw2dyXLcMTaCmJzWK826dO2RwHBHX86ps-3SubDR77v0a/s1600-h/brownies+007.jpg"><img id="BLOGGER_PHOTO_ID_5219558290871265298" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWAaqRYA5a6YaTrFwPZ3B1aGDCuvlliQyh4cPr88csR5cOTW5pFNNxU9St-NU0CV9f8BJhTShAGw5cNktXmOTSJ8K4XnmA-wtxw2dyXLcMTaCmJzWK826dO2RwHBHX86ps-3SubDR77v0a/s320/brownies+007.jpg" border="0" /></a> Happy post 4th! Having been saturated with every which way to make ribs on tv, in magazines, etc., my very own husband, made a batch oh so delicious very good ribs. I don't know what he did, something about mustard and a spice rub, but jimeny crickets, they were even good cold. I had to work, but I made a batch of brownies from my Martha Stewart Baking Handbook. I had all the ingredients and they were so super easy, I didn't even need my mixer. Her recipe can be found <a href="http://www.marthastewart.com/fudgy-chocolate-brownies?autonomy_kw=brownies&rsc=header_13">here</a>. I prefer this more fudgy brownie over the cakey kind, but next time, I'd probably experiment with a better chocolate, I used 2 4 oz. ghiradelli bittersweet bars, but maybe callebaut or something of the like next time. I bet these would even be more decadent with a ganache or a cream cheese frosting.<br /><br /><br />I have not been very inspired in the cooking department lately. Maybe once I get my thyroid under better control, life will run more smoothly. I have even seriously thought about cutting my hours at work <em>and</em> hiring a housekeeper to conserve my energy. In fact, I have definitely decided on the latter, and am excited at the prospect of me not having to scrub bathrooms and tile floors each week. My husband joked, "now, this isn't the sort of deal where you clean before the housekeeper comes to really clean, is it?" Haha, probably. Below, lifted straight out of the pan, slightly warm, because there's nothing like a warm chocolate something with some cold, cold milk.<br /><br /><br /><img id="BLOGGER_PHOTO_ID_5219898741196230178" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOBazp5wYSAzhsld6C_4S7d63YhyKPcfhmHjBu_JgTWsHnz8VZpiG750ByKSVI3yvu86qLccRyZuDeoRc5t_dz4L3NOIiAIxnal-BfQub2u_h0PZ09QQ1pl-aybkODkXtKql0lt3inyTcj/s320/brownies+001.jpg" border="0" />hulagirlcookshttp://www.blogger.com/profile/00103552741125912154noreply@blogger.com0tag:blogger.com,1999:blog-3259642513911692137.post-85361500493039972912008-06-27T01:49:00.000-07:002008-07-10T17:22:32.466-07:00the spanish rolls that weren't meant to be<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgN3BFnC8VNpqdJ5DxF2qEccy-gK-KLCyAwzTF4wMaLbuT45knohv4joFO9Y-UuqEHF74c-FrreOBmGI8Ywh9s0cjppgCzDGyA00zHnVz3ySVRnEz4t8F5-Scu30z9rmo4H7yAeVUPriMBw/s1600-h/30B+001.jpg"><img id="BLOGGER_PHOTO_ID_5216774768653982306" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgN3BFnC8VNpqdJ5DxF2qEccy-gK-KLCyAwzTF4wMaLbuT45knohv4joFO9Y-UuqEHF74c-FrreOBmGI8Ywh9s0cjppgCzDGyA00zHnVz3ySVRnEz4t8F5-Scu30z9rmo4H7yAeVUPriMBw/s320/30B+001.jpg" border="0" /></a><br /><div></div><div>Occasionally, my dad would bring these delicious things home when he had time to bake on the ship. These made for an absolute breakfast delight, and while my parents ate them with coffee, I usually had them with milk or guava juice. I had never been able to find a recipe until I visited <a href="http://scentofgreenbananas.blogspot.com/2005/03/how-east-was-won-pt-1.html">this</a> delightful page. I immediately got a pencil out and started writing this recipe down, triple checking and making sure I had every step written word for word. </div><br /><div>Unfortunately, due to my excitement, I didn't take the same care in making sure I had enough flour, nor bread crumbs to make this recipe. So, after burning a loaf of bread, and trying to figure out how to flour my work area, the hulagirl version of spanish rolls came to be. I will serve this recipe justice and redo them later on today, after a very long nap, and after my mess is cleaned up. But, take a peek, they will make for awesome future meriendas (afternoon snack, usually with coffee).</div>hulagirlcookshttp://www.blogger.com/profile/00103552741125912154noreply@blogger.com0tag:blogger.com,1999:blog-3259642513911692137.post-16229967712312897182008-06-25T00:29:00.000-07:002008-06-25T00:30:50.221-07:00technical difficultiesMy computer crashed! While I'm waiting for a dell representative to help me fix it without losing all of my recipes and pictures (yes, I was a dummy and didn't back up my hard drive), hulagirlcooks will be down for just a little bit. Sorry folk(s).hulagirlcookshttp://www.blogger.com/profile/00103552741125912154noreply@blogger.com0tag:blogger.com,1999:blog-3259642513911692137.post-34887675013523736852008-06-11T15:54:00.000-07:002008-06-11T18:13:18.733-07:00THE hulagirl meatloaf<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCLFA3b9pYt-xwE2f2vw5KR3djAioqP4lWRjR6scGMpndzZwpPuzcnKMGHHoL2tMJv4UFhvu9Jlxfqjs7tJXWy2fxg47r3wz5vemKJS45GxmS3GkFq-adSY0eUy_mTk1OqRoAbijFrdKch/s1600-h/IMG_0701.JPG"><img id="BLOGGER_PHOTO_ID_5210796368830196306" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCLFA3b9pYt-xwE2f2vw5KR3djAioqP4lWRjR6scGMpndzZwpPuzcnKMGHHoL2tMJv4UFhvu9Jlxfqjs7tJXWy2fxg47r3wz5vemKJS45GxmS3GkFq-adSY0eUy_mTk1OqRoAbijFrdKch/s320/IMG_0701.JPG" border="0" /></a><br /><div>I've had many meatloaf disasters. I don't know why. Meatloaf in a pan, free form meatloaf, ground sirloin meatloaf, I've even tried turkey meatloaf, all of them disappointing. I've been on an Alton Brown kick lately and we've had <a href="http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_10215,00.html">this</a> recipe, once already this month, and I've got another one in the oven as I type. Forewarning, a good size food processor helps, which, I don't happen to have, so I've had to grind up my stuff in batches. Yes, it's good enough for me not to even have to dig down deep and find the patience for that. Oh, and this makes a lot of meatloaf. It could feed a couple for a week, I bet they would make awesome sandwiches.</div><br /><div>Filipinos have a version of meatloaf called embutido which I love and my mom used to make. They roll theirs up like cookie logs, wrap them up in foil, and steam them (I think). Some of the things they mix up in their embutido are raisins and whole hard boiled eggs. When sliced, it makes for a succulent presentation.</div><br /><div>I added a few things to Mr. Brown's recipe. The first time, I added just a bit too many croutons so I had to add an extra egg. This time, I didn't have enough meat, and dumped in the croutons before even thinking about it, so I had to do the same thing. I also added a pan of hot water while I baked the bad boy, so it wouldn't dry out too bad. I omitted the cumin in my half of the ketchup sauce, just because, well I think it kind of smells like B.O. but, the hubby, loved the cumin.</div><div> </div><div>This happens to be a free form meatloaf, you can use a loaf pan if you like. I wasn't too concerned with the cracks, because it is just that good.</div>hulagirlcookshttp://www.blogger.com/profile/00103552741125912154noreply@blogger.com1tag:blogger.com,1999:blog-3259642513911692137.post-37863660891377522432008-06-10T13:45:00.001-07:002008-06-11T15:54:13.187-07:00cherry stained hands<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCMrqDCF-blnUsbZ5DiBC71oxu_z7GvSppge8Q6tnIXdBa4u1yTcs-FxtxKiPM5B0QJ8L4Vzt3JeHMu_VrG45ACTqVGIRXWDzKMoNDsQpisFV0BmJD28srf2yFIwLtkExevFT3EOrmwsy8/s1600-h/IMG_0635.JPG"><img id="BLOGGER_PHOTO_ID_5210374576811484066" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCMrqDCF-blnUsbZ5DiBC71oxu_z7GvSppge8Q6tnIXdBa4u1yTcs-FxtxKiPM5B0QJ8L4Vzt3JeHMu_VrG45ACTqVGIRXWDzKMoNDsQpisFV0BmJD28srf2yFIwLtkExevFT3EOrmwsy8/s320/IMG_0635.JPG" border="0" /></a> I will forever be envious to people who own cherry pitters. I just got through reading a book called <u>Seeing Me Naked</u> by Liza Palmer and she writes about an amazing cherry clafouti; she even provides a recipe at the end of the book. Coincidentally, I was walking through my local grocery store when they had bags and bags of them on sale. Upon, getting home and popping one in my mouth, they were one of the best on sale cherry batches I had ever bought. I was so excited. Cherry clafouti is a French dessert, a cross between a pancake and custard. I hear that, traditionally, you keep the pits in. I found <a href="http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_170396,00.html">this</a> recipe through foodnetwork.com by <em>the man,</em> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2QGZX1Q4XxSz5PypJ17v_9HbF1D6gsN9AfMxslawU46BFRH3VJVG-87JuEyEAR4FuCsaP9Ie2vJS6m5jf_69rn7Tuz7QXX1qOpq2Q3JIgeR16UrFWweIbe9VfPU2yqRC44KkrX42Kz7Y4/s1600-h/IMG_0642.JPG"><img id="BLOGGER_PHOTO_ID_5210375083824954434" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2QGZX1Q4XxSz5PypJ17v_9HbF1D6gsN9AfMxslawU46BFRH3VJVG-87JuEyEAR4FuCsaP9Ie2vJS6m5jf_69rn7Tuz7QXX1qOpq2Q3JIgeR16UrFWweIbe9VfPU2yqRC44KkrX42Kz7Y4/s200/IMG_0642.JPG" border="0" /></a>Alton Brown.<br /><br />I found several ways via the world wide web on how to pit a cherry beyond using a paring knife, like the paper clip method. Four cherries later, and many more curse words, contemplating just a leaving the pits in or dumping out the cherry halves that had the pits, I found the best way is to split the cherry in half, grab a pointy end, and pull the pit out. To the right, my pitiful pitting job.<br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9rx3mOj3TNPGclfC43mIUvIWn7DAiJSqTnw9tAhXVVqAIDQWEN1La-waU98HEyCw1pdWqDEfIlr-bdI8gzpIFCnpmZkQkHxMmgfMl0VDClzODACDPTs_qZdfrOFWxdpeJnhoMfDyUCsLG/s1600-h/IMG_0666.JPG"><img id="BLOGGER_PHOTO_ID_5210375761071286642" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 167px; CURSOR: hand; HEIGHT: 193px" height="255" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9rx3mOj3TNPGclfC43mIUvIWn7DAiJSqTnw9tAhXVVqAIDQWEN1La-waU98HEyCw1pdWqDEfIlr-bdI8gzpIFCnpmZkQkHxMmgfMl0VDClzODACDPTs_qZdfrOFWxdpeJnhoMfDyUCsLG/s320/IMG_0666.JPG" width="169" border="0" /></a>After making the recipe (not in a dutch oven), instead of dumping the cherries in the pan and shaking them in a flat layer (mostly out of impatience and frustration), I would probably face all of them, with the open side down, in a single layer. I would probably also add some almond extract for some depth. Over all though, this would make an awesome brunch or dessert dish. I tried the dish with a serving of whipped cream, then, a dusting of powdered sugar. Go with the powdered sugar. And every cherry season from here on out, I vow to make <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhITJBrzlwgCaA7CS9Av53v4sW-tRhSdzZX8ui5QfJ9gsc5VGeBNb0lpCzY-efKkGLNOA8sYVJVb8u5pLqRfxTTf1Lxe9BGWfnoTnWLowMS6t2lCTK5HEhlGv8vEJo7MBZwRzM6QVHp5_J9/s1600-h/IMG_0660.JPG"></a>cherry clafouti. <img id="BLOGGER_PHOTO_ID_5210376664291112434" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-_LtP89XGh8PGvd8GnzA84OMGLqcqAyGaHMfsdWSK9eGMVpT0nF0AcdvbVSUxDgnf-R-6Fn9p4rOpm9pRprLdIU-319vk2sAAeWmKzVQOI03qnopAgCjXqKDpgq5qGdOIhZJgMcWdiV3n/s320/IMG_0660.JPG" border="0" /></div>hulagirlcookshttp://www.blogger.com/profile/00103552741125912154noreply@blogger.com1tag:blogger.com,1999:blog-3259642513911692137.post-63610704510944366732008-06-02T17:31:00.001-07:002008-06-02T18:15:08.140-07:00been away for awhile...<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgd2IQKhyphenhyphenoic0ij0q5gnwdAm_SmNIT3KVwBrXzQZfuoAxXSmOD3cUgiMn6Kohd5pt8eIYGjw-5zi4Q7ZW_BMWBgrfYJjOE30sjwRlQQnZ3LqJ0e7HGyDbL3u6sC2QD4jHX8rzpTkf-TdVRP/s1600-h/IMG_0629.JPG"><img id="BLOGGER_PHOTO_ID_5207447452663319122" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgd2IQKhyphenhyphenoic0ij0q5gnwdAm_SmNIT3KVwBrXzQZfuoAxXSmOD3cUgiMn6Kohd5pt8eIYGjw-5zi4Q7ZW_BMWBgrfYJjOE30sjwRlQQnZ3LqJ0e7HGyDbL3u6sC2QD4jHX8rzpTkf-TdVRP/s400/IMG_0629.JPG" border="0" /></a> ...from blogging, from life. My work schedule + my road to hypothyroidism = no energy. I would never wish ablation therapy on anyone. The day I get off of a night shift, I sleep, wake up and eat, sleep. I've got a stretch of days off lined up so I've got some energy. I've been keeping the house clean, I've even been cooking, I just haven't had the will to write about it.<br /><div></div><br /><div>Since memorial day weekend, our grocery store has been in the dumps. I was aching to make hot milk cake with strawberries but gone are the wonderful, quadruple size containers full of strawberries. In the last two containers I picked up, every single strawberry was good. This recession/depression/whatever we're going through has seemingly depleted our produce supply at the store. I'm going to try tomorrow, I think Tuesdays are shipment days at our store. </div><div></div><div></div><div></div><div> </div><div>I'd like to share the secret of the best rib eye ever. Alton Brown and his recipe, <a href="http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_99,00.html">right here</a>. I will never ever enjoy a steak on the grill as much as I enjoy this. Tonight we had it with pan sauteed spinach and buttermilk mashed potatoes. Using the same pan I cooked the steaks in, no cleaning involved, I added just a wee bit olive oil, browned some garlic, then a whole bunch of organic baby spinach. A whole bunch. I tossed with salt and pepper to finish. Very simple. Very yummy. I didn't have room for the mashed potatoes, and I usually eat those first. Below, a shot of my husband's plate. He refuses to use our white plates because they aren't round. </div><div><img id="BLOGGER_PHOTO_ID_5207454840220455954" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZVCEZotRsL3Fvv-d8vWBThBKVxaLVQ6gf1F2Urjlh-MeXjsjz8XVIjtkxEAt6xYwJvhvq0sjEhU60mFRJI-gTTtGrgz00ExWim8dAc_LZiAfHw8qzclA8gCtbY2yogkGDbybNMMKEtfDu/s320/IMG_0625.JPG" border="0" /></div>hulagirlcookshttp://www.blogger.com/profile/00103552741125912154noreply@blogger.com0tag:blogger.com,1999:blog-3259642513911692137.post-55582703902713484892008-05-22T08:24:00.000-07:002008-05-22T08:49:04.415-07:00Roasted Chicken Breast with Broccoli Casserole<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGRuEJ_QDfFkccVPFiq-AbozF39JbiK5ix-vft5wSf6JWmBbeDecEkCBP14FacJdJRE70mb5v1mOe6W2bGibdyAY8lDF5fEXbRW65xLQrhWBcWEpZdrHggUQ3tVTHorPFKYCLgSsE0mmp7/s1600-h/IMG_0521.JPG"><img id="BLOGGER_PHOTO_ID_5203223912152253186" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGRuEJ_QDfFkccVPFiq-AbozF39JbiK5ix-vft5wSf6JWmBbeDecEkCBP14FacJdJRE70mb5v1mOe6W2bGibdyAY8lDF5fEXbRW65xLQrhWBcWEpZdrHggUQ3tVTHorPFKYCLgSsE0mmp7/s400/IMG_0521.JPG" border="0" /></a> I've been going through a lazy blog spell. It must be the nice weather (I swear we have had one of the longest winters ever), or I may still be recovering from working because I'm getting that old. In college, this was a go to meal for my boyfriend (now husband) and I as it would feed us for a couple of days. I would season chicken breasts (preferably bone in skin on, but we couldn't find any this week) with s&p, paprika, cayenne, pan sear and finish roasting them in the oven. Then, I'd serve it with our most favorite casserole dish, broccoli casserole. Yum. I'm sure you can google it and find plenty of recipes, I happen to not measure, but I'll give you a general idea of what I toss in:<br /><ul><li>-Frozen broccoli florets</li><li>-1-2 cooked, shredded chicken breasts</li><li>-1 can cream of mushroom soup</li><li>-a few squirts of mayonaise, hmm, maybe 1/4 cup?</li><li>-one lemon squeezed, add zest if you're feeling zesty</li><li>salt & pepper, to taste</li></ul><p>Mix this all together, butter a casserole dish, and place mixture in dish. For topping:</p><ul><li>shredded cheddar cheese</li><li>Fried onions from a can</li></ul><p>Bake for covered, 45 minutes in a 375 degree oven. Remove cover for the last 15 minutes of cooking to get a nice crust. Enjoy.</p><br />-hulagirlcookshttp://www.blogger.com/profile/00103552741125912154noreply@blogger.com0tag:blogger.com,1999:blog-3259642513911692137.post-34110838848682265442008-05-19T22:21:00.000-07:002008-05-19T22:58:40.192-07:00Overtime, blog recipe tryingI usually never, <em>ever</em> work during the week. Though, my husband works a M-F, 0730-1630, I find myself enjoying life more seeing him on an everyday during the week basis, than on a weeknight few hours basis. I'm quite nocturnal, you see. But, last week, I worked 4 twelve hour shifts, thus, me not being able to blog. I was trying to help a co-worker cover a shift of hers, but, boy am I beat. Overtime in a row almost always kills me especially when we're having an usually busy birth month, we're currently double the amount of deliveries we do and the month isn't over. When I first started nursing I used to do pick up shifts all the time, nowadays, I feel less motivated. I have been cooking, just not being able to take pictures of anything. My new thing is to try recipes from other blogs, and these ladies have really good pictures. This week we had Martha's Mac-n-cheese from <a href="http://smittenkitchen.com/"><em>SmittenKitchen</em></a><em>. </em>It was oh so cheesy, and, I think I've probably gained 8 pounds from eating a piece, I keep telling myself I worked it off grating all that cheese. I will definitely have to try the gruyere. For our dessert of the week, I borrowed Chocolate Mascarpone Brownies from <a href="http://bakeorbreak.com/"><em>Bake or Break</em></a>. My husband happens to be a chocoholiclover and nearly died eating them. And though, I am not into chocolate desserts as much as he may be, I found myself eating 4 slices after the ganache set, also contributing to the 8 pounds I've gained.<br /><br />Why is it that when I finally have to pay for my own health insurance, my health has gone down hill? I had to be nice and healthy as a military dependent, but blind and metabolism wacky as a real civilian. First, my hyperthyroidism, now, currently on the road to hypothyroidism with the medical bills to prove it. I just went to my eye doctor today expecting my vision to not have changed as it has been stable for the last four years. Bam, I managed to fail every eye chart test and got diagnosed with astigmatism. I had attributed my dry eye symptoms and squinting to my hyperthyroidism, but, I guess that wasn't it. So, my $20.00 usual co-pay, turned into a $265.00 new contact lens fitting, new glasses visit.<br /><br /><em>Ay buhay (that's life).</em>hulagirlcookshttp://www.blogger.com/profile/00103552741125912154noreply@blogger.com0tag:blogger.com,1999:blog-3259642513911692137.post-72611390975392911902008-05-10T14:33:00.000-07:002008-05-10T15:09:48.177-07:00chili & cornbread<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPNiTDCvwwsE22MalzNXUmOkKXLws96Z79YesV2fwTmYdICrrgtm5b1SOBG5u3SWx0ctxVLBga1yWyatDWswUDLvx27pCb0vpuQnS-7i_UScDoKj_-afnqLgI7qmkKOu0sKGXd6iO4H1ZE/s1600-h/IMG_0602.JPG"><img id="BLOGGER_PHOTO_ID_5198866157060340994" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPNiTDCvwwsE22MalzNXUmOkKXLws96Z79YesV2fwTmYdICrrgtm5b1SOBG5u3SWx0ctxVLBga1yWyatDWswUDLvx27pCb0vpuQnS-7i_UScDoKj_-afnqLgI7qmkKOu0sKGXd6iO4H1ZE/s320/IMG_0602.JPG" border="0" /></a> When I think of chili, I dream of <span class="blsp-spelling-error" id="SPELLING_ERROR_0">Zippy's</span> (<em>the diner on every corner in Hawaii) </em>meat chili over sticky rice. I was introduced to <span class="blsp-spelling-error" id="SPELLING_ERROR_1">Zippy's</span> chili after my mom would buy buckets of them for school fundraisers. I thought it was fine time, since my hubby had been asking me to, to make my own kind of chili. After searching long and wide, reading plenty of reviews, I decided on <a href="http://allrecipes.com/Recipe/Flatlander-Chili/Detail.aspx">this</a> recipe. Initially, I questioned the use of 1/4 cup chili powder and tomato juice, but, was very pleased, with the addition of a can of zesty diced tomatoes. The spices make this recipe. I decided to pair the chili with some cornbread and I found this recipe for <em><a href="http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_24828,00.html">La Beth's Vanilla Cornbread</a></em> via the <span class="blsp-spelling-error" id="SPELLING_ERROR_2">foodnetwork</span>.com. My husband has some snotty feelings towards cornbread. To quote him, "just make enough for yourself, because I won't be eating any of that dry stuff." This stuff uses a whole tablespoon of vanilla so, once I got it in the oven and it started smelling all <em>vanilla-<span class="blsp-spelling-error" id="SPELLING_ERROR_3">ey</span></em>, he asked if he could have a bite. And, just after one bite, he became a snotty cornbread convert, "I<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjt8vlMUEj9dek6W8TxlvAQ6soQd4cfMVWVavsLPS9P4W4LFVyqAi79-fBH5l6Xs7L8Od6eg2pe549sGVBnBqQUipk5gXcYoKSdAtI28KyJkeQPpanFO-9nISDX3iKdyI5aXV0NQzNiErZP/s1600-h/IMG_0608.JPG"><img id="BLOGGER_PHOTO_ID_5198873720497749266" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjt8vlMUEj9dek6W8TxlvAQ6soQd4cfMVWVavsLPS9P4W4LFVyqAi79-fBH5l6Xs7L8Od6eg2pe549sGVBnBqQUipk5gXcYoKSdAtI28KyJkeQPpanFO-9nISDX3iKdyI5aXV0NQzNiErZP/s320/IMG_0608.JPG" border="0" /></a> only like this kind of cornbread." Now, I don't know if it's because I used a dark pan (note to self: invest in an 8x8, light pan) but, the cornbread tested done about 20 minutes in, half the time, suggested in the recipe.<br /><br /><div></div><div>I used the whole chili recipe, but it makes a ton, and I mean a ton of chili. This would be great for tailgating. I was afraid my six quart cast iron pot would over flow (thank goodness it didn't). I'm excited for fall and football season, we will definitely be having people over for this one.</div>hulagirlcookshttp://www.blogger.com/profile/00103552741125912154noreply@blogger.com2tag:blogger.com,1999:blog-3259642513911692137.post-57304901274132688702008-05-08T02:22:00.000-07:002008-05-08T11:09:35.882-07:00Roasted Pork Loin with Corn Polenta Pancakes<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkB7_Sm26NryJTEwixw6f2zg1WbXDj-wudSWV6XMm99M4HMsRxi5NHvyuKynGgiCk4STC3arZiX53PG7BB3tH7NNoS8RaGxflvTuCdSePj__ix-TvHZdhu7knDgHG8nAiV00LGC4L-euXl/s1600-h/IMG_0589.JPG"><img id="BLOGGER_PHOTO_ID_5197935699955163730" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkB7_Sm26NryJTEwixw6f2zg1WbXDj-wudSWV6XMm99M4HMsRxi5NHvyuKynGgiCk4STC3arZiX53PG7BB3tH7NNoS8RaGxflvTuCdSePj__ix-TvHZdhu7knDgHG8nAiV00LGC4L-euXl/s320/IMG_0589.JPG" border="0" /></a>I have never made nor have I ever tried polenta before. I've tried grits with catfish, I thought grits were just okay, so I wasn't too sure I was going to like polenta. I was flipping through a Bon Apetit and found Amy Finley's <em><a href="http://www.epicurious.com/recipes/food/views/242149">Creamy Corn Studded Polenta</a></em>. Ahh, corn casserole in a pot, a seemingly easy way to introduce myself to polenta. I wanted to make this right, so I stood furiously for nearly 10 minutes whisking furiously, and an additional 15 minutes stirring devoutly. I actually tried the polenta before I put the corn in and I thought not bad. After I had whisked in the last pat of butter, I gave it another taste, and I thought it should show up in future weeknight meals, but, I'll have to find other polenta recipes, the corn just wasn't doing it for me. I had seen Ina Garten cut out chilled polenta and made it crispy in a pan. I must have whisked and stirred too much because I had to add two eggs in order for the chilled polenta to stay together. I scooped them into the pan with an ice scream scooper and flattened with my spatula. With the first one I tried sprinkling some grated parm, but that didn't work out so well. Even after making them crispy, they were still delicate little suckers.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitHrapJKEJtJO8AU8WyP_UtevAV7nKOUNjeqs2Q80no4Xy6svHMjApHPsLsDLCXeB3M_jII9cI3xey_QBgYqx3AovHoGANz2bIvmDkgt0xH4uesmfEVgzl77D94Jnn9txkgQsgLErNm1F8/s1600-h/IMG_0577.JPG"><img id="BLOGGER_PHOTO_ID_5197944324249494114" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitHrapJKEJtJO8AU8WyP_UtevAV7nKOUNjeqs2Q80no4Xy6svHMjApHPsLsDLCXeB3M_jII9cI3xey_QBgYqx3AovHoGANz2bIvmDkgt0xH4uesmfEVgzl77D94Jnn9txkgQsgLErNm1F8/s200/IMG_0577.JPG" border="0" /></a>Polenta and pork just paired together well in my head so I decided to make a pork tenderloin. I was inspired by Giada's pancetta wrapped pork roast (her recipe found <a href="http://www.blogger.com/www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_31162,00.html"><em>here</em></a>). Using my pestle & mortar, I smashed 4 minced garlic cloves, a rosemary branch, and some thyme leaves with olive oil. With the meat placed in my roasting pan, I rubbed the marinade all over it after seasoning with s&p. I got to the grocery store at nine o'clock this evening so no luck with the pancetta. Instead, I used center cut bacon to drape the roast. I left it alone in the fridge for about 2 hours then cooked at 375 degrees farenheit until the internal temperature of the meat reached 150 degrees farenheit (about 1 hour 20 min, for me). I kept it covered in the oven for the first 20 minutes then uncovered and basted ever 20 min or so. After the meat had rested for 20 min I sliced roast and it was oh so juicy. I made a gravy using the drippings, but it really didn't need one. I'm looking forward to leftovers. To the left, a close up of the roast. Note: sorry for the pictures, the lighting is really bad in my kitchen. Oh, and those are my bagasse products that I'm so proud of!hulagirlcookshttp://www.blogger.com/profile/00103552741125912154noreply@blogger.com0tag:blogger.com,1999:blog-3259642513911692137.post-17737059466385323982008-05-06T20:26:00.000-07:002008-05-07T05:14:32.938-07:00chocolate chip cookies & thunderstorms<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFCOsDszer9ipJqb1dOZH2yXSyLxo60hV8-3rQjzoqSwmcojWIEXQnYqtMI6Z2u8FEyt3quXGaUg4uJ95CVvvdX6z1dFNIh67i8Yuf9K3gtZCq65UrM0a-wWXb3_G0VaP7rQ6kPwALVTBk/s1600-h/IMG_0562.JPG"><img id="BLOGGER_PHOTO_ID_5197479436965457874" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFCOsDszer9ipJqb1dOZH2yXSyLxo60hV8-3rQjzoqSwmcojWIEXQnYqtMI6Z2u8FEyt3quXGaUg4uJ95CVvvdX6z1dFNIh67i8Yuf9K3gtZCq65UrM0a-wWXb3_G0VaP7rQ6kPwALVTBk/s400/IMG_0562.JPG" border="0" /></a>The thunder and lightening are insane here in the southwest. I don't know what it is about the nature of thunder around here, but they're like incredibly loud mini earthquakes. On top of that, my husband warns me tonight, before he retreats to the bedroom, "if you think a tornado is coming, take the dogs and hide in the downstairs bathroom." WTF? How do I know a tornado is approaching?!?! I'm from an island, I know what to do in a hurricane or a tsunami, but a tornado, that's totally a foreign concept to me. If this darn place is such a tornado hazard, why don't we have basements around here? I'm still puzzled over what my snoring husband is going to do for survival if there is a tornado. So, little paranoid me has got the weather page up, I've got an army blanket, a container of water, half a loaf of bread, and a few magazines in our little downstairs bathroom (I don't understand why I can't hide in our more than twice the size master bathroom). I beg of you to laugh at me. I hope I never, ever, have to cuddle up in the downstairs bathroom with two dogs under an army blanket.<br /><br /><img id="BLOGGER_PHOTO_ID_5197494074214002706" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTWxwj7fRkZ2mIbdreXNexs4vLGjpI8JDKBXJ9wjcXOobpq-oYVPo7rf0_9Mt166X7jWsZiJfTcLR_03EumdYdRM7jVRAoOP0zhGYDAKZUtXT0DKdCRK-T1Z7irKj_IqHLhOaTeud3pzVR/s320/IMG_0553.JPG" border="0" />These thunder storms compelled me to make something comforting. I needed to ease my mind. I had to make chocolate chip something, my husband had been begging me to use the gourmet chips I picked up on one of my city trips. So, keeping it simple, I made some chocolate chip cookies though I contemplated making muffins for a good hour. I believe that simplicity + top notch ingredients (nielsen-massey vanilla, king arthur flour, etc.) = <em>one pretty darn good cookie</em>. I didn't use my normal amazingly soft chocolate chip recipe, because I was too scared to go to the store for an ingredient (there is also a golf ball size hail warning, I don't know how to drive in hail) so I used <a href="http://allrecipes.com/Recipe/Best-Chocolate-Chip-Cookies/Detail.aspx">this one</a>. Let's just say, that I had a cookie each time I took a batch out. Four or five batches and one glass of iced milk and I'm totally paying for it. To the right, a few of them, straight out of the oven.<br /><br /><div>Today was apparently a good cooking show day for me. I was watching Throwdown tonight and making puffy tacos is now a priority of mine. They also had a Top Chef marathon while I was doing some housecleaning, and oh man, that Chef Tom Colicchio, I think I'm destined to marry him in my next life, I find him oh so dreamy, don't ask me why. I realize my recipes haven't been gourmet or anything just yet, I'm still easing my way back into cooking but stay tuned, I've got a pile of bon apetit recipes just waiting to be tested. Trust me (like you can really trust a girl who has half a loaf of bread in her bathroom), it's going to get good.</div>hulagirlcookshttp://www.blogger.com/profile/00103552741125912154noreply@blogger.com0tag:blogger.com,1999:blog-3259642513911692137.post-29758852151457411022008-05-06T02:30:00.000-07:002008-05-06T16:42:17.021-07:00an interview with hulagirl<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKtzmSvsFcwi0nWaCgopMPDfuMl6fXlGQFSwuvZtjkbXLoa-BEXQr_fHpGyRCY_fLOBXJ458iL3V7b1kFmCyOuIoaQcs5n0y7XdFn6SaW_YHEBoEnehEG2EPQpY6WnGEV9qNE4O0-_Pc0N/s1600-h/arlenemyspace.jpg"><img id="BLOGGER_PHOTO_ID_5197413766915502002" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKtzmSvsFcwi0nWaCgopMPDfuMl6fXlGQFSwuvZtjkbXLoa-BEXQr_fHpGyRCY_fLOBXJ458iL3V7b1kFmCyOuIoaQcs5n0y7XdFn6SaW_YHEBoEnehEG2EPQpY6WnGEV9qNE4O0-_Pc0N/s200/arlenemyspace.jpg" border="0" /></a> I stole these questions from <em><strong><a href="http://burntlumpia.typepad.com/">Burnt Lumpia</a></strong></em>, a blog I stumbled upon today. This dude's way entertaining and his pictures remind me of Filipino parties past.<br /><br />What were you cooking/baking 10 years ago?<br />I was baking chocolate white chocolate chip cookies, I would bring them to school, so my friends could gobble them down, my mother was not happy with all my gas oven consumption and the mess I would leave.<br /><br />What were you cooking/baking one year ago?<br />Recipes from foodnetwork.com & allrecipes.com. Giada & Ina were my favorites on food network (except for how many times she says, “use really good vanilla,” okay, lady we understand, you want us to use really good ingredients, enough already) The recipes had to have five star ratings for me to even look at them. I was on the quest to find the perfect mac & cheese, so, my husband ate a lot of cheese last year.<br /><br />Five snacks you enjoy:<br />· Stacy’s Garlic & Parmesan Pita Chips with a Laughing Cow Light Garlic Cheese Wedge (yes, makes for very stinky conversation)<br />· Dried Mango<br />· Caramel Pretzel Crunch Frozen Custard<br />· Canteloupe or Avocado with some skim milk, ice, and splenda<br />· A warm chocolate chip cookie with a tall glass of iced milk<br /><br />Five recipes you know by heart:<br />· Grilled Chicken Adobo<br />· Broccoli Casserole<br />· Lasagna<br />· Crab Rangoons<br />· Portuguese Sausage, Eggs, & Rice (I’m making it count)<br /><br />Five culinary luxuries you would indulge in if you were a millionaire:<br /><br /><ul><li>3 houses (Austin, TX, Kailua, HI, Somewhere, Virginia) within biking distance to a Whole Foods (I may have to build a few) each house with kitchens each to include double ovens, 4 dishwashers, every all clad pan ever made, a set of global knives, and all the baking equipment one could dream of . This is why I buy lottery tickets twice a week.</li><br /><li>My own Sheridan’s Frozen Custard & Latte shop. Everything on their huge menu is orgasmic and they have a light mist coming from their outdoor ceilings, nice, especially on hot days. I’m thinking prime location would be in front of Kailua Beach Park. Just thinking about it, oh, it makes me shiver. </li><br /><li>A trip around the world to every major big city with reservations to all the go to restaurants. I would probably start in NYC, then maybe Chicago, or Seattle, Bora Bora would be nice, Venice…oh, the list goes on.</li><br /><li>Attend pastry school in Austin and be taught by Bronwyn Weber. Cute, spunky, talented, Bronwyn, you are my cake hero. </li><br /><li>Return to my favorite restaurants a few times a year from my around the world trip. Note to self: must buy a couple of lottery tickets this week. </li></ul><p>Five foods you love to cook/bake:<br />· Bar Cookies/brownies<br />· Penne (my ultimate blank canvas, I guess)<br />· Chicken Adobo<br />· Cake<br />· Just dessert in general<br />Five foods you cannot/will not eat:<br />· Goat<br />· Lamb<br />· Pickles<br />· Fresh tomatoes on burgers or sandwiches<br />· Rabbit </p><p>Five Kitchen Gadgets you enjoy:</p><ul><li>Dutch Oven, I could probably make everything in it, if I had to </li><li>My future global knives: chef’s and paring, saving up for it</li><li>Hand held microplane grater</li><li>Waring Blender</li><li>Kitchen Aid Mixer</li></ul><p>Five dishes on your "last meal" menu:</p><ul><li>The Yard House’s California Roll</li><li>This really doesn’t count as a dish, but, who cares: my typical Ruth’s Chris Meal. Rib eye medium rare, garlic mashed potatoes, broccoli au gratin, and a fruit cup</li><li>Haupia Cake</li><li>Mom’s Lechon Paksiw</li><li>Max's Chicken with Garlic Rice</li></ul><p>Five happy food memories:<br />· The first time I tried to barbeque. My mom had sent over some of her famous barbeque to grill over at my apartment. So my roommate’s friend and I lugged all of our equipment onto the fifth floor. At first we couldn’t start the fire, so we loaded the old school charcoal grill with the entire bag of no lighter fluid necessary charcoal. We nearly burned our eye brows off, and because we were partly drunk and laughing too much, we almost lost our dinner for the next two days. Some guy had to haul him and his toddler child out of the pool but he came back and helped us. Though we were red in the face, half because of the heat, the other half, embarrassment, we rewarded him with a plate of barbeque and a beer.<br />· I went over to my mom’s house to have some pancit, she decided to use low sodium soy sauce and after everyone had taken their share and she had a bite, she took everyone’s plate, dumped their pancit back in her gigantous wok and added regular soy sauce. Flash to the horror on my face in front of my then boyfriend (now husband) and my roommate.<br />· Zippy’s in Hawaii, many of them, where we would go at 5 in the morning after a late night of drinking and desperately flirting, each of us bonding with the toilet on different occasions, then savoring a big bowl of saimin with an orange bang. Oh, to be young again.<br />· My last “kid” supper at Max’s. Just me & my parents.</p><p>Many a meals with the hubby at Pinky's or Big City Diner. I miss paradise and the simpler days.</p>hulagirlcookshttp://www.blogger.com/profile/00103552741125912154noreply@blogger.com0tag:blogger.com,1999:blog-3259642513911692137.post-26259574629480223252008-05-05T20:57:00.000-07:002008-05-05T23:20:09.250-07:00puppy love & penne<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOlUbcCwVVLkvoFX3-czEir4HIc2D6L1cM9i_Nj8ca-h6963UIXsK06xHCspHDG58vLAW-r1AGJWVEovtLFgSglAcvyRh1ILTkiB1vk0X6pOx1_VswkloR8w74GMcTxpDY1Dh93rlnpLfG/s1600-h/IMG_0484.JPG"><img id="BLOGGER_PHOTO_ID_5197111091980218194" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOlUbcCwVVLkvoFX3-czEir4HIc2D6L1cM9i_Nj8ca-h6963UIXsK06xHCspHDG58vLAW-r1AGJWVEovtLFgSglAcvyRh1ILTkiB1vk0X6pOx1_VswkloR8w74GMcTxpDY1Dh93rlnpLfG/s400/IMG_0484.JPG" border="0" /></a> This is probably my favorite pasta salad ever and I can pack it for hubby's lunch for a few days. Red Meat, carbs, AND cheese, a hungry girl's heaven. Add a glass of wine and it's a hungry buzzed girl's heaven. This recipe is adapted from Giada De Laurentiis' <em><a href="http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_33971,00.html">Penne With Beef & Arugula</a>. </em>I didn't use a ny strip as the recipe <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivHZQxL0GAsGc1sFj3dIBwnT7-6MnOwUmr7f0lDOfkKj7QO9XM-Pt9jWhLH2GqZqFfQ4EVXsneiswNvcra91xhq7PFCdknNYy-35ksSFLOA2fi76Xw-LMDJKlX4_twDNk8r8npNjRqzHs7/s1600-h/IMG_0489.JPG"><img id="BLOGGER_PHOTO_ID_5197115554451238754" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivHZQxL0GAsGc1sFj3dIBwnT7-6MnOwUmr7f0lDOfkKj7QO9XM-Pt9jWhLH2GqZqFfQ4EVXsneiswNvcra91xhq7PFCdknNYy-35ksSFLOA2fi76Xw-LMDJKlX4_twDNk8r8npNjRqzHs7/s320/IMG_0489.JPG" border="0" /></a>stated, I gave my hubby our list this week and he came home with a bottom round steak (it must have been on sale or something). Instead of herbes de provence, I seasoned with a spare coat of olive oil, rubbed a clove of garlic, s&p, and some fresh thyme. He also came home with organic extra virgin olive oil and I thought it tasted much fruitier for some reason. I don't know if that's a good thing or a bad thing, but it's different. This time, I also added parmesan cheese shavings, though I think it is better without. We've been into whole wheat pasta for awhile now, so that's what we used here. Arugula is a staple in our fridge, nice and peppery and a great alternative to spinach; for both we usually use the baby organic variety. To the right, a close up.<br /><br />I took a picture of my puppies while they were waking up from a nap and I thought they were just really cute (I'm way more than just a little biased). The brown little sweet looking thing but really is a little bratty miss priss, is Ella. The laid back likes to get into dirt (she happens to be white with spots) and gets two baths a week is Reagan, yes, we try to scrub her nose twice a week too. They need to go to obedience school, but discipline seems to be something that's a problem between my husband and I, which totally negates the idea of obedience school. I hope we learn in the future or we will NOT be having the four kids I dream of. 'Till next time. I've got some yeast stored in my pantry, a rarity around here maybe cinnamon bread or garlic knots?<br /><br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWB2_DICtgjD60mkFrvZ0mCsnm9X4tvcfA7I1XXXIAZXut16Mfrt9ZLAo4mZfqyM13S0EQ4Li-ZuTIAy2xEno7oSQ9BlwTbR_QJmxcpLKhvR28iRzmgPLA4s4wupWQ9XsfqtB3-JUA5M26/s1600-h/IMG_0502.JPG"><img id="BLOGGER_PHOTO_ID_5197138197518823314" style="CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWB2_DICtgjD60mkFrvZ0mCsnm9X4tvcfA7I1XXXIAZXut16Mfrt9ZLAo4mZfqyM13S0EQ4Li-ZuTIAy2xEno7oSQ9BlwTbR_QJmxcpLKhvR28iRzmgPLA4s4wupWQ9XsfqtB3-JUA5M26/s320/IMG_0502.JPG" border="0" /></a><br /><em>Ella girl</em><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiL103bKabt7YgSp0sRYIzxGS7stJGcWjMMjSLf2kAUBSvwI-j89vGsSv0Gs8slu1BnNJWByXwNQLEhx4lOrN5M7V82mZ_iF9YU77gCDVeS9UYQl53lDATnwbpeM43kwpN7beCtrOSh436I/s1600-h/IMG_0494.JPG"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5Gv6I9DKZR-xU9k7cpjoTxITRBCzjiJU6p_zhw6IDV1hPYsXS-OPThPLZSqwZknMbgt-eqYekWmxcLTrpK_4wrHtVguzGFjKzo69ynw-h0AZ5iwMsffkNpfYs5u3MO0oJ0nzaiyMc5z6M/s1600-h/IMG_0516.JPG"><img id="BLOGGER_PHOTO_ID_5197120386289446786" style="CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5Gv6I9DKZR-xU9k7cpjoTxITRBCzjiJU6p_zhw6IDV1hPYsXS-OPThPLZSqwZknMbgt-eqYekWmxcLTrpK_4wrHtVguzGFjKzo69ynw-h0AZ5iwMsffkNpfYs5u3MO0oJ0nzaiyMc5z6M/s320/IMG_0516.JPG" border="0" /></a><br /><em>Reagan bear</em>hulagirlcookshttp://www.blogger.com/profile/00103552741125912154noreply@blogger.com0tag:blogger.com,1999:blog-3259642513911692137.post-65014035290687611362008-05-01T00:23:00.000-07:002008-05-02T13:17:34.756-07:00pumpkin crunch pick me up<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhplTFC_5LSZknXou6vkZ8B_VHeuT-GD9iw9ol8YghqZmAkjZ-ng_TDc99bNdgdaRmS2qrBIQXLQsvhF6QVhLkjeqkZPb5UNAgA4qEhyphenhyphenxZ9r_yJi_RCxjedGGOPMAtmDsYOm-vwxPJE-Y23/s1600-h/IMG_0480.JPG"><img id="BLOGGER_PHOTO_ID_5195431158472060722" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhplTFC_5LSZknXou6vkZ8B_VHeuT-GD9iw9ol8YghqZmAkjZ-ng_TDc99bNdgdaRmS2qrBIQXLQsvhF6QVhLkjeqkZPb5UNAgA4qEhyphenhyphenxZ9r_yJi_RCxjedGGOPMAtmDsYOm-vwxPJE-Y23/s400/IMG_0480.JPG" border="0" /></a><br /><div><div>I thought my dogs were being extremely messy with their water jugs, they were sent to their kennel. It turns out, my kitchen was flooding thanks to my dishwasher, right smack dab in the middle of me making dinner. I really can't explain how or why, but water was coming out everywhere (I have a theory that it's because we <em>had</em> to get matching appliances for our new house instead of the builder's already installed white appliances, thus, it's my husband, the pseudo plumber's fault), but as I rushed to clean up the counters, a glass bottle fell to the floor and shattered everywhere. By the time I picked up the big pieces of glass, my husband came home to start clearing my cleaning supplies from under the sink. In the span of 2 hours we managed to lose the cap off of the milk and spill it all over the fridge, handwash the full load of dishes that were supposed to be going in the dishwasher, give two doggie baths, clean two doggie kennels, lose a leash, sweep, vacuum, mop the floor only to do it all over again, break then fix the garbage disposal (totally unrelated to the leaky whatever you call it). I joked that I should buy another lottery ticket and my husband jumped to the door and said, "I'm locking it and we're strapping ourselves to the couch, who knows what else could happen tonight."</div><br /><div>To ease my frustration, I'm baking something. I don't think what I'm making can really be classified as baking; I totally just dumped a few things in a bowl, gave it a mix, dumped more things on top and put it in the oven. It took more time and effort to melt butter and whip some heavy cream for the topping. While I was dumping, my oven stopped preheating three times, just on it's own. So while I'm typing this, I keep walking over to the oven so I can make sure it doesn't turn off just all of a sudden. What the heck is going on with my house? With me? </div><div><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtTL4RKWynM0QJimAo7aBpyRtggSxrZRF_-Wb8BytcPElRXHgFqWTogNYBisre1lK0j8q__zh39p6dGk3Nvvc2wt02hRfm4D7zKNr4KWPYagaBzZYa0dgp1GKOCFSxaGFv75DMtsYw5Wvl/s1600-h/IMG_0433.JPG"><img id="BLOGGER_PHOTO_ID_5195334848125415170" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtTL4RKWynM0QJimAo7aBpyRtggSxrZRF_-Wb8BytcPElRXHgFqWTogNYBisre1lK0j8q__zh39p6dGk3Nvvc2wt02hRfm4D7zKNr4KWPYagaBzZYa0dgp1GKOCFSxaGFv75DMtsYw5Wvl/s200/IMG_0433.JPG" border="0" /></a>Anyway, I've been making <em><a href="http://allrecipes.com/Recipe/Pumpkin-Crunch-Cake-2/Detail.aspx">Pumpkin Crunch Cake</a></em> for fall and winter potlucks since my parents allowed me alone time in the kitchen. To the left, a picture of it in the dish, it is essentially an upside down cake. The recipe itself probably isn't even blog worthy but considering how the evening is gone, it's something you can't physically mess up, unless of course, the oven dies on you. In the last few years, if someone else is running the Thanksgiving showdown, I always make dessert, pumpkin pie with homemade crust and homemade roasted pumpkins, pecan pie, even pumpkin cheesecake you know typical t-day fare. But, if everyone's coming over to my house, this is what I make, I can do it the night before put it in the fridge and forget about it. For a prettier presentation, you could probably divide the batter into 2 springform pans. If you're like me, you always have eggs and butter in the fridge, so keeping the rest of the ingredients in the pantry is a cinch. The most important thing is everyone seems to like it. One day, I'll figure out how to make it from scratch, without the cake mix, with roasted pumpkins, but for now, especially tonight, why mess with a sure thing?</div></div>hulagirlcookshttp://www.blogger.com/profile/00103552741125912154noreply@blogger.com4tag:blogger.com,1999:blog-3259642513911692137.post-73387323378904374582008-04-29T06:21:00.000-07:002008-04-29T19:54:09.278-07:00On top of spaghetti...This past weekend we delivered 8-9 babies in 24 hours. Usually on the weekends we get lucky if we deliver 2 or 3. Of those 8-9 babies, we shipped 2 of them to tertiary care facilities and kept 2 or 3 in the nursery for additional observation. This meal had just enough carbs to give me energy for the week's chores, and then some.<br /><div><div><br />I would have a picture of this meal for you, except that I can't find my camera charger, despite hubby and I's wild search. Last night I made spaghetti and meatballs, for dessert I made a bittersweet chocolate souffle. It was my <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGW2riDK0Omdsd-2MMzMypkVInb0QoK_a4Pkbi5rqfuVuu_1bbnOuF0uE_58lnIa1taDI8I2qR2TB0CkYaxeQVs8v35XrzZj6a_kQmusUatFNA8Dhiay4b1CxXv81pC3IJzBA8mhER7tnc/s1600-h/IMG_0407.JPG"><img id="BLOGGER_PHOTO_ID_5194753245129027282" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGW2riDK0Omdsd-2MMzMypkVInb0QoK_a4Pkbi5rqfuVuu_1bbnOuF0uE_58lnIa1taDI8I2qR2TB0CkYaxeQVs8v35XrzZj6a_kQmusUatFNA8Dhiay4b1CxXv81pC3IJzBA8mhER7tnc/s320/IMG_0407.JPG" border="0" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzwRDIjWzVfNe_rL66nWWGY2WtL9Jf-_tIhMpfm4DaTeGLoY0IZ1-EjNSzIOPVOb4hy7a6lbdU8h-BrHxHHOcD9WTJVOkLwGh57-zaHxiNx47_CK2hQPl4D-_OUUG-Vt-R1AAhn7Hmth2s/s1600-h/IMG_0411.JPG"></a>first time ever making a souffle and I <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgE-Cww4Sx_EClFqSOV6ig4KpJNqHLMP_lTq6lL2TT9hQ0GAXi_bPyrXA42K2WsQ311gEw-yH6LRINbfQDfa1xPyGtfkZpZz0F2F8BcdrHMFBzmBbbvIt43nqimtVpck55UMZVzB0E-MOgH/s1600-h/IMG_0410.JPG"></a>have to say that except for the 15 dishes I used, it wasn't as difficult of a feat as I imagined. Folding the egg whites in though, were a bitch, maybe I whipped them too hard? My camera battery charger is always in one place and now we can't find it. We have searched all the closets, the garage, I have even looked in all bathrooms, and still, no charger. Hubby did take a few pictures with his cellphone, which he hasn't emailed yet, oh well. I'm going to Staples today to buy a universal charger; fingers crossed. If I do find one (score! to the right, cold spaghetti & meatballs), I'll post a picture of the leftovers. </div><br /><div>For the Spaghetti & Meatballs, I saw Ina Garten making <a href="http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_34023,00.html">her version </a>on Food Network the other day, but I did not have fresh bread crumbs, nor could I find parsley (I don't like parsley anyway), curly or flat leaf. Usually, my grocery store has bunches and bunches. Also, I was too lazy to go to the meat market just to get a 1/2 pound of veal (though I bet that would be yummy). So this is my take on it. I must say it makes for a good Sunday evening meal.<br /><br />For the meatballs:<br />1 lb ground sirloin<br />1 lb ground pork<br />1 cup of panko<br />1/2 cup grated parmesan cheese (can't spell, don't have the parmeg...reg..package in front of me) </div><div>1/4 cup seasoned bread crumbs<br />2 dashes each of dried basil, dried oregano, dried rosemary (or your favorite herbs)<br />1 large egg<br />3/4 cup warm tap water<br />salt and pepper, season liberally<br /><br />Mix all of the ingredients together with your hands. Roll them into 2" meatballs. Saute them in the same large pot you're going to use to make the sauce with some oil on medium heat in some batches. Don't worry about cooking it all the way, it will finish in the sauce. Drain on paper towels. Another option if you don't want to fry the meatballs, is to bake them in the oven on sheet pans.<br /><br />For the sauce:<br />1 onion, chopped<br />4 garlic cloves, minced<br />2 (28 oz) cans of crushed tomatoes<br />2 tbls sugar (optional)<br />salt & pepper to taste<br />fresh basil, chiffonade<br />spaghetti noodles, cooked al dente </div><br /><div>fresh grated parmesan cheese<br /><br />Saute the onions until translucent, add garlic. Add crushed tomatoes and sugar, stir, then add in the meatballs, salt & pepper. Let simmer for 25-30 minutes. Add basil and noodles, get some tongs out and mix very well. Serve and garnish with some parmesan cheese. Yum.<br /><br />For dessert, I used the <a href="http://www.epicurious.com/recipes/food/views/231562"><em>Bitter Chocolate Souffle</em></a> recipe from <em>epicurious.com</em>. I have decided I must have gotten to the grocery store the day before a shipment because I also could not find haagen dazs nor Ben & Jerry's vanilla ice cream. I just picked up kona coffee ice cream instead. It was a chocoholics dream, which my husband just happens to be. He had been complaining that I was making too many fruity desserts, so this was for him. It was very rich and I could only eat half of mine.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiy3ZDyPHFejfMPiz-BTuWfAJO0ldOwPYEdyQWaCKbqB03i6ZW7BwD8glC4FZxk9ueesnRf1smsFs_4M9-3rppq80JfoQp79-4-xlXCcXYMloPjWH4ncQZ6oTA_SBqslMNUxmmO-D2ooSyZ/s1600-h/ES-3_LP_P.jpg"><img id="BLOGGER_PHOTO_ID_5194692501406559890" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiy3ZDyPHFejfMPiz-BTuWfAJO0ldOwPYEdyQWaCKbqB03i6ZW7BwD8glC4FZxk9ueesnRf1smsFs_4M9-3rppq80JfoQp79-4-xlXCcXYMloPjWH4ncQZ6oTA_SBqslMNUxmmO-D2ooSyZ/s320/ES-3_LP_P.jpg" border="0" /></a>In eco news, I no longer have an excuse to use plastic bags. After seeing these on <a href="http://foodmaven.blogspot.com/">Food Maven </a>, I ordered these and got them yesterday. I must say they are awesome, I'm afraid I won't be able to figure out how to fold them back (because that's the kind of airhead I can be), so I'm practicing. I'm keeping these in my unusually large purse. I really want the retro kitchen pouch for my car, but I'll have to wait for my summer bonus. I'm so longing to move to a place with a swap meet or farmer's market so I can stroll, shop, and plop them in these.</div></div>hulagirlcookshttp://www.blogger.com/profile/00103552741125912154noreply@blogger.com0tag:blogger.com,1999:blog-3259642513911692137.post-58325707961164618552008-04-25T09:23:00.000-07:002008-04-25T09:28:52.410-07:00stockpiling?I've had the luxury of watching the Today show all week and it's been freaking me out. Is anyone out there stockpiling? I usually never load up on grains and starch as I go grocery shopping weekly but should I? I plan out our meals once a week and pick up what's on my list. Except for maybe chicken broth, cream of mushroom, flour and rice, we really don't have anything in case of an emergency. Holy crap, I'm making myself anxious. They say the economy is going to downturn and I don't know how to shop for grocery sales or anything. <br /><br />What is everyone doing out there?hulagirlcookshttp://www.blogger.com/profile/00103552741125912154noreply@blogger.com1tag:blogger.com,1999:blog-3259642513911692137.post-44070270587698435352008-04-24T22:04:00.000-07:002008-04-29T19:54:46.775-07:00green with a side of bacon<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhODoaFCCnjC6GUbS108NlgixeJ9LtgFVaMFN-pfWNGsbR588Ky32AqNLkuEvuudnIRxwsSU_mQZQ2h5ZafNA9GdjpXjq0OsZnZ-f9bSKortJtc_kLnsvLB8FWCRbVCgDKcVsV3Rcj9ktMD/s1600-h/IMG_0397.JPG"><img id="BLOGGER_PHOTO_ID_5193079358934822498" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhODoaFCCnjC6GUbS108NlgixeJ9LtgFVaMFN-pfWNGsbR588Ky32AqNLkuEvuudnIRxwsSU_mQZQ2h5ZafNA9GdjpXjq0OsZnZ-f9bSKortJtc_kLnsvLB8FWCRbVCgDKcVsV3Rcj9ktMD/s320/IMG_0397.JPG" border="0" /></a> <span style="font-family:arial;">Organic is always an easy choice for us to make, being green though, is a hard one. It's Earth Week! I indulged in Oprah's special featuring Julia Roberts and Sandra Bullock while drinking an avocado milkshake. I have to improve on the recipe (basically ice, milk, and condensed milk) and add some tapioca balls but here is my wonderful o-avocado. The actual milkshake picture didn't turn out. Anyway, Sandra Bullock is my new HERO! I'm definitely going to give her restaurant in Austin a try, later on this fall. I'm glad I caught it and after seeing my new hero talk about biodegradable plates, spoons, forks, and cups, I invested $131.28 at this </span><a href="http://www.worldcentric.org/"><span style="font-family:arial;">website</span></a><span style="font-family:arial;">. I am excited to get all of my bagasse products, I immediately felt guilty but, you don't understand, my husband (half of the blame falls on me also) goes through so many paper products bringing his lunch to work. To make myself feel better, these products are probably going to last us a year, $0.36 a day! A few months ago, I gave him a manly looking reusable lunch bag and it has cut down 9/10ths of the plastic bags we have been having to take home from grocery stores. When I usually pack it, I put his lunch in glass containers but, if he gets away with packing it it's tons of foil, paper plates, and resealable plastic bags. I am guilty of the paper product use as well, I probably go through 1 roll of paper towels every 2 days from all of my handwashing (it's the germophobe in me). In honor of Earth Day, I vowed to try to use less of them, and came home with some rags. I've been successful in the last 2 days and will keep my fingers crossed for the next 3 weeks (they say it takes that long to make it a habit). On my wishlist is a pretty cool composting bin, but the hubby isn't really digging the idea yet. Just between us, I'm going to tell him to bring home his bagasse products home from his lunch (the lie is so we can reuse them) but, I'm secretly going to compost them. Thank goodness he doesn't read this blog. He's an accept things by experience kind of guy, take the organic milk, for example.</span><br /><span style="font-family:arial;"></span><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJ6510aCHlVHBlTQRfnqUe6xLVXOhlDis73TugNWoZHuwrvxI8_H_NItODVFmAyjIL1X3bpUC3TZbMNYcb2KwEZMFpDBpOAHJJ04-T6aOkb9VJpmNehB599HIQ2rmzcoMsGHKtQoED_R6M/s1600-h/IMG_0406.JPG"><img id="BLOGGER_PHOTO_ID_5193073900031389266" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJ6510aCHlVHBlTQRfnqUe6xLVXOhlDis73TugNWoZHuwrvxI8_H_NItODVFmAyjIL1X3bpUC3TZbMNYcb2KwEZMFpDBpOAHJJ04-T6aOkb9VJpmNehB599HIQ2rmzcoMsGHKtQoED_R6M/s320/IMG_0406.JPG" border="0" /></a><span style="font-family:arial;">Green is my favorite color, ever. I love green electronics, purses, and vegetables. That's right, vegetables. So, this is what I do when I'm in a pinch and need a side dish. I have to admit, I really never measure when I do this, so I apologize if you need to add a little here and a little there. I just made them though paying attention to my measurements and I served them with <em>Panko Crusted Butterflied Pork Tenderloin </em>(something I made after seeing it on Food Network, it's a definite keeper and will share with you next week) so I hope everything turns out okay. I imagine the sky's the limit when it comes to choosing a vegetable but peas and green beans are my favorite (soybeans, if you've got the patience and time to steam and peel, I'm guessing would be good). We usually do peas to side macaroni and cheese. </span><br /><span style="font-size:85%;"><em></em></span><br /><span style="font-size:85%;"><em>Slightly Smothered Green Veggies</em></span><br /><br /><span style="font-family:arial;font-size:85%;"><strong>Ingredients<br />· 3 slices center cut bacon, cut into 1 inch squares<br />· 1/4 medium sweet onion or 3-4 shallots, sliced<br />· I-2 cloves garlic, minced (optional)<br />· 1 lb french style green beans, ends trimmed or 16 oz frozen peas, defrosted in refrigerator<br />· ¼ -½ cup or so of water<br />· Salt & pepper to taste<br /><br />1. In a large skillet on medium high heat, fry up bacon until crispy, drain on paper towels. Drain most </strong></span><span style="font-family:arial;font-size:85%;"><strong>of drippings if desired (I usually don’t).<br />2. Add onions to skillet and saute until almost carmelized, add garlic at this point, if you choose.<br />3. Add vegetables and 1/4 cup water, let water evaporate, approximately 5 minutes. If the beans aren't tender, add more water and repeat.<br />4. Return bacon to pan, season with salt and pepper. Toss and serve.</strong></span>hulagirlcookshttp://www.blogger.com/profile/00103552741125912154noreply@blogger.com1tag:blogger.com,1999:blog-3259642513911692137.post-23382299983961376002008-04-22T07:18:00.000-07:002008-04-29T19:56:26.447-07:00mango tree memories<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOBBt6sK0HrHL3iCEywV4v8JkpgBtbKPPeiumdw6U4ROF99Y8cwo-5VKtvpqbkuTXk8PNXBqPUcLjS0-iLkg_cd_dz_4Kk3Ed1OH2ql6Hopln3scebvZf7sCPUrzuW9Sz_2vMt0Dt0ot1R/s1600-h/IMG_0389.JPG"><img id="BLOGGER_PHOTO_ID_5192397992438083138" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOBBt6sK0HrHL3iCEywV4v8JkpgBtbKPPeiumdw6U4ROF99Y8cwo-5VKtvpqbkuTXk8PNXBqPUcLjS0-iLkg_cd_dz_4Kk3Ed1OH2ql6Hopln3scebvZf7sCPUrzuW9Sz_2vMt0Dt0ot1R/s320/IMG_0389.JPG" border="0" /></a><br /><div><div><div><div><span style="font-family:arial;">I grew up on an island full of mango trees. Every June, when the weak ones couldn’t hang on, my parents’ friends would bring over paint buckets full of deep green ones to pickle. More buckets would arrive if there was someone visiting from California. I never liked pickled mangos but apparently if we had a real county fair, my mom would get a blue ribbon for her pickled mangos. The mangos would eventually turn into a golden orange, marked with a shade of red. During that part of the mango season, my dad would slice them up after every meal and serve them up for dessert. We would all lust after the seed.<br /></span></div><br /><div><div><span style="font-family:arial;">I’ve been longing for these sweet mangos ever since. Where I live now, the skins are very deceiving<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhYAyCvFwnZkXVROUpa3O6bw-ltYwVslrtxYDM_EmXBaok1R1ntwNQ3FFaPvOZcCyHoGxBXQ8aJhftOrukLn10xOU6tY3o9QDMMOqjrJ6ik_6G28XLbAkWU6wOBdQHn5oGF8rBWZo6JSqb/s1600-h/IMG_0372.JPG"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqOUjRkxHKDS6YNtvqnqCo9ZNB1mnAc9W8PTwrs_lnX74xhx-rG3UOm9JvK7tX5xJC7n_lOCABFCTCyGOLTQpbIoCkau9Kp0O3AisX9u9Obr_brpC__jghOg1yCBUVLEkL8ApnLEnTrbkj/s1600-h/IMG_0372.JPG"><img id="BLOGGER_PHOTO_ID_5192397489926909490" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqOUjRkxHKDS6YNtvqnqCo9ZNB1mnAc9W8PTwrs_lnX74xhx-rG3UOm9JvK7tX5xJC7n_lOCABFCTCyGOLTQpbIoCkau9Kp0O3AisX9u9Obr_brpC__jghOg1yCBUVLEkL8ApnLEnTrbkj/s200/IMG_0372.JPG" border="0" /></a> and I am hopeful each time I slice into one, but, I always end up disappointed. While I was grocery shopping yesterday, I saw container of sliced, frozen mango halves so I bought them. I had a golden pineapple waiting for me at home (if you’ve never had a Maui gold pineapple, you’re missing out) and thought that this would make a good <em><a href="http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_36541,00.html">Pineapple Mango Upside Down Cake</a></em>. Originally, I saw a recipe in my Martha Stewart Baking Handbook, but I found one I liked better on foodnetwork.com via Michael Chiarello. I’ve never made pineapple upside down cake before, but will be sure to make this one from now on. I'm having dreams about a coco(nut)-pine-mango upside down cake.<br /></div></span><br /><span style="font-family:arial;">I left out the macadamia nuts, which I found to be a good decision. Instead of the round pan the recipe calls for, I went with an 8x8 pan making the look of the cake a little more updated. The juices ended up leaking through my square <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyKUSYROFUOSRd2sfAeviWy6owifyNp0-Su0f6Psyo_MECepFnku0uD8Xql8uioqB9Kk7wvdm5Gp9pMtTLDOYHTi4Z02-xTZ0pftSz38nqi6Y6QGknvHr1pcn3yxYFmD6R58CVaUG6TK6J/s1600-h/IMG_0357.JPG"><img id="BLOGGER_PHOTO_ID_5192395664565808658" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyKUSYROFUOSRd2sfAeviWy6owifyNp0-Su0f6Psyo_MECepFnku0uD8Xql8uioqB9Kk7wvdm5Gp9pMtTLDOYHTi4Z02-xTZ0pftSz38nqi6Y6QGknvHr1pcn3yxYFmD6R58CVaUG6TK6J/s320/IMG_0357.JPG" border="0" /></a>pan so I placed a cookie sheet at the bottom of the oven halfway through cooking. I will do that at the beginning of cooking, next time. The cake itself was tender and moist, and not overly sweet. With the addition of vanilla extract, I might actually double the cake recipe and cover it with chocolate sour cream frosting one of these days. The “upside down” part was very good and complemented the cake perfectly (upside down pictured to the right with a drizzle of brown sugar sauce). I took the core out of the rings with a two inch cookie cutter. Forsaking design for uniformity, I would chop all of the pineapple instead of leaving them in rings and mix it with the chopped mango. Eat this cake straight out of the oven, it doesn't have the same taste once it has been refrigerated! This was tropical heaven with a side of whipped cream, but better I’m betting, if it was served a scoop of vanilla bean ice cream. </span></div></div></div></div>hulagirlcookshttp://www.blogger.com/profile/00103552741125912154noreply@blogger.com1tag:blogger.com,1999:blog-3259642513911692137.post-43769599196541841742008-04-22T01:09:00.001-07:002008-04-29T19:56:55.293-07:00baking to soothe my mindEleven hours and thirty minutes into my last shift of the week, I did something wrong. I was judgmental. In that moment, I became a bad nurse. As I clocked out, I said a prayer, for her, her unborn child fighting to live, for myself. I thanked God she wasn't around while I was being judgmental and because God knew my sin well enough, I was lucky I was not her nurse. I have never felt more horrible doing my job than this exact time. My eyes were wide open as I clocked out and I decided that I would go grocery shopping. As I perused through the final aisles, my eye lids began to feel heavy. Just as I was standing in line getting all of my fabric grocery bags ready (so the person behind me wouldn't have to wait while I was trying to be green and not using the convenient plastic bags), I got yelled at for not moving 2 feet ahead of me by the very person I was trying to be considerate of. It really would not have made a difference, there were two people in front of me with carts as full as mine. I admit my mind was occupied. I kept seeing her blood clots in my hands, her pale face just wouldn't leave my vision, I could not stop hearing her baby's heart beat drop as I held her hand and told her to take deep breaths. I kept repeating my coworker said in my head, "you could have not prevented this." Yes, but, maybe if I hadn't...didn't...I felt like I was being punished for my previous thoughts, which I happened to say aloud to my coworkers, before the trauma.<br /><br /><div></div><div>My face red as a cherry tomato, trying to hold back words (maybe a few curse ones) I exited the line so as to not confront the lady who just yelled at me and moved to a cashier who had just turned on her light. </div><br /><div>I pulled an <span class="blsp-spelling-error" id="SPELLING_ERROR_0">Izzie</span> (from Grey's Anatomy), put on on my baking <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5e52kloKTxkn7pXZAqeZ8t0qM_yTUWMIeNMdCWU7pYSGJL-yAaZrIQ1C7OviI8VB7e9A72U7y4DVxm2eO8OLiYu9K5I3qgbvXM65slTUMsW6V6QMymBNiMyKShMFST7Tx2zRNUywISBFc/s1600-h/IMG_0346.JPG"></a>clothes, and started mashing <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0_tl2f_gn6gJdcxfB-38TQf-eL_pGUNGsHmRDNOR5HVLOfGymFRzvBWfqnh0K8TB0vVjn68IvhCYwzHGx35XYDYYg3d7A_UoqpzUS_wWI3pcWkZ34lzKNWSxWte9p5SSPmDWtvGvwOmF0/s1600-h/IMG_0345.JPG"><img id="BLOGGER_PHOTO_ID_5192023372505624002" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0_tl2f_gn6gJdcxfB-38TQf-eL_pGUNGsHmRDNOR5HVLOfGymFRzvBWfqnh0K8TB0vVjn68IvhCYwzHGx35XYDYYg3d7A_UoqpzUS_wWI3pcWkZ34lzKNWSxWte9p5SSPmDWtvGvwOmF0/s320/IMG_0345.JPG" border="0" /></a>really ripe bananas that I had. I baked <a href="http://www.epicurious.com/recipes/food/views/2050"><em>banana macadamia nut muffins</em></a><em> </em>courtesy of <em><span class="blsp-spelling-error" id="SPELLING_ERROR_1">Epicurious</span></em> via <em><span class="blsp-spelling-error" id="SPELLING_ERROR_2">Bon</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_3">Apetit</span>.</em> I accidentally put twice the amount of nutmeg called for and I wouldn't recommend it. I thought the macadamia nuts added a different crunch but the muffins probably would be so much better if I had sprinkled raw sugar on top of each muffin (as stated in the recipe). I think I will stick to my Apple-Banana Muffins. </div><br /><div>After cleaning up my mess, my belly full of a couple of muffins and a glass of milk, I <span class="blsp-spelling-error" id="SPELLING_ERROR_4">lay</span> in bed thinking about the what happened at work. I don't know what time I went to bed, I'm guessing 2 in the afternoon because I woke up at 10 pm just to bake again.</div>hulagirlcookshttp://www.blogger.com/profile/00103552741125912154noreply@blogger.com1tag:blogger.com,1999:blog-3259642513911692137.post-21272397818506743242008-04-18T02:45:00.001-07:002008-04-29T19:57:30.136-07:00this gadget brings me home...<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7FVne4_PpHuS-9RzpiM9reqE75OndOxt_Q1T4Lo2Bdp7Zv9CNCgqLPkmsx2Nn-6gKncOodj0H2xL0xhoZTpK0Sb2Ol956wd20zkZnS4AaCrt9r1AAChTtyS6nnPxAmDpRuo5ezjxg_zTX/s1600-h/IMG_0292.JPG"><img id="BLOGGER_PHOTO_ID_5190526629287009282" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7FVne4_PpHuS-9RzpiM9reqE75OndOxt_Q1T4Lo2Bdp7Zv9CNCgqLPkmsx2Nn-6gKncOodj0H2xL0xhoZTpK0Sb2Ol956wd20zkZnS4AaCrt9r1AAChTtyS6nnPxAmDpRuo5ezjxg_zTX/s320/IMG_0292.JPG" border="0" /></a><span style="font-family:arial;">That wonderful gadget to the right that has earned a permanent spot on my counter is my beloved, heaven sent, rice cooker. I can almost guarantee that rice cookers are permanent kitchen fixtures in almost every Filipino home and are at least in every cupboard in local (the Hawai'i local) kitchens. Mine is a zojirushi from their zutto line, and I bought it from Target because it looked sleek. I did not know at the time of the capacities of this wonderful 4 cup machine. It can cook oatmeal (and grits, I'm sure)! Also, it gets through the tough exterior of brown rice making it an easier healthy choice to make, though I rarely do. The feature I love the most is that it tells you, in hours, how long the rice has been in the rice cooker. My parents always cooked with jasmine rice but in Hawai'i the rice of choice is the shorter grained, less fragrant calrose (which, don't tell my parents, but I prefer). While at home, I went to Max's of Manila, my favorite Filipino restaurant and they have this wonderful <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDT-d8dQiO2zNsGCv2QSQXHhFnw0LAgShsfABRBGLxKpWAMIoQzJJNBe-X8wSuvMQudQ8NJbBVhHWmRQnC2Jgq6Fq4Zg7q2vfd35STkRijxP0qoCWTkBR-eSAdVO6w_HbExZ9BZZ-h58UZ/s1600-h/IMG_0295.JPG"><img id="BLOGGER_PHOTO_ID_5190523914867678178" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDT-d8dQiO2zNsGCv2QSQXHhFnw0LAgShsfABRBGLxKpWAMIoQzJJNBe-X8wSuvMQudQ8NJbBVhHWmRQnC2Jgq6Fq4Zg7q2vfd35STkRijxP0qoCWTkBR-eSAdVO6w_HbExZ9BZZ-h58UZ/s200/IMG_0295.JPG" border="0" /></a>garlic fried rice in Tagalog<em>, sinangang</em>. Max's garlic rice isn't greasy and I think their trick is (I could be wrong), they fry up the garlic and mix it up in the steamed rice, then let the flavors merry in the rice cooker until it is served. I'm totally going to try this one day. To the right is the control panel and it's showing me that I only have to wait three more minutes until the rice is done. </span><br /><br /><div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiwpe9rAsgnzS7DfpolojkVzIbUbrJj3WP8wZVQfMsvB8E6PLCIZvk_0CE31SKZtS8gV_VGsaCr3wz_qGPVVOOAP6VlSvnrmucmRGoOtrMULvECBfr8I6HHSGOXEWQHaWOtrXDaboNiecz/s1600-h/IMG_0309.JPG"><img id="BLOGGER_PHOTO_ID_5190533698803178562" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiwpe9rAsgnzS7DfpolojkVzIbUbrJj3WP8wZVQfMsvB8E6PLCIZvk_0CE31SKZtS8gV_VGsaCr3wz_qGPVVOOAP6VlSvnrmucmRGoOtrMULvECBfr8I6HHSGOXEWQHaWOtrXDaboNiecz/s320/IMG_0309.JPG" border="0" /></a><br /><div><span style="font-family:arial;">My lunch (actually my middle of the night meal) was portuguese sausage, eggs, and rice. At home, you can find this meal for breakfast at every Jack in the Box, McDonald's, and short order restaurant. Most locals top the rice off with some soy sauce. Having just been home, my wonderful mama packed me six <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTUUVtaN_8EA4qPZ3yxvzDYuwrhbhJdvhdhW04AXJFlmNcBBjn3kdjiHiqfNL4Vnxn_tn_9BdIYwHmuK7OmPprlnKFWLHeKdXN7VYZlGNGzIQl8UjO8rfY9Fe2HYhB_pn1Yw5YHiwN3JUr/s1600-h/IMG_0300.JPG"></a>sausages to have in my freezer until I go home again in six months (ah, heaven and a heart attack at my finger tips). For all of you out there who are fond of portuguese sausage you can get some <a href="http://shop.zippys.com/index.php?target=products&product_id=29806">here</a>. To the left is a close up of my rice cooker made rice. A white plate probably wasn't a good choice to showcase rice and next time, I'll look for a different colored plate. Again, the lighting sucks. Trust me it was simple and onolicious! </span></div></div></div>hulagirlcookshttp://www.blogger.com/profile/00103552741125912154noreply@blogger.com0tag:blogger.com,1999:blog-3259642513911692137.post-6048336969298452212008-04-18T01:35:00.000-07:002008-04-29T19:58:09.795-07:00i have been missing dinnertime for two nights now...<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBSmlO0a7_EPjNjLccOYOJVIL4PHt5uDB2TM8Uk0Y364w0SbOrPKoU4qGlATxQu-w1Ut-yQi8d8Vah3BRZ8pRH39STsZx3A78fAasCAa3t7B7sb-YYmA6KiuTQoVMd4lTgTYMcxhkuWoko/s1600-h/IMG_0327.JPG"><img id="BLOGGER_PHOTO_ID_5190505498047912866" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBSmlO0a7_EPjNjLccOYOJVIL4PHt5uDB2TM8Uk0Y364w0SbOrPKoU4qGlATxQu-w1Ut-yQi8d8Vah3BRZ8pRH39STsZx3A78fAasCAa3t7B7sb-YYmA6KiuTQoVMd4lTgTYMcxhkuWoko/s400/IMG_0327.JPG" border="0" /></a>When I work nights, I sometimes go sleepless on my first day off to do my grocery shopping or to watch the Today show (with the occasional mimosa or two or four). This week has been extremely rough because I got off of Monday ran errands and fell asleep at one o'clock in the afternoon and woke up at 9 o'clock at night. My body has adapted to this schedule for the last few days now waking up only to see my husband soundly in bed. I'm working this whole weekend so to cover part of his meals while I'm at work and to make up for not being able to spend time with him, I made his favorite: meat & potatoes. This version happens to be <em>Thyme Crusted Bottom Roast & </em><a href="http://allrecipes.com/Recipe/Roasted-Potatoes-with-Greens/Detail.aspx"><em>Roasted Potatoes with Greens</em></a><em>. </em>I have to apologize for these pictures, I need to work later on tonight so I didn't have time to wait for daylight in order to take these pictures. The nasty fluorescent lights in my home made for yucky photographs. The bottom roast was on sale so I picked it up.<br /><br />The night before, I coated the roast in some olive oil and seasoned with salt, pepper, some minced garlic, and a hefty sprinkling of thyme (hubby's second favorite herb to cayenne). We have roasts probably once a month and this is my usual method of marinating. When it came time to cook, I set it in the oven at 325 degrees F, stuck the handy dandy meat thermometer that plugs into my oven and set the internal temperature to beep at 160 degrees F. While it was cooking, the drippings made a wonderful a<span class="blsp-spelling-corrected" id="SPELLING_ERROR_0">u</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_1">jus</span> and my husband was surprised at how tender it was.<br /><br />I decided to make these potatoes to use the left over baby spinach in the fridge. I generally followed the recipe except I used olive oil instead of butter, and, I used <span class="blsp-spelling-corrected" id="SPELLING_ERROR_2">Italian</span> seasoning except for rosemary (though I've used fresh rosemary on these before). I usually don't have sea salt on hand and find that kosher works just fine. In the end, I tossed the potatoes with a grating of <span class="blsp-spelling-corrected" id="SPELLING_ERROR_3">Parmesan</span> cheese. We make these potatoes so much that I don't really even need to <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNDtUKKCJZ_Okvyy5wdCTbXzYaOWA3f7YgY0Du94PDWVHzY6rln0LT_TxztAjSjsDqDRE8lvH0RRGZEec2sM74N6-siJCdpz9YkQPkL-E-EusaIZr_kQJSEjNL0TK2Fl8Uzp7suzn5QkiL/s1600-h/IMG_0313.JPG"><img id="BLOGGER_PHOTO_ID_5190511644146113458" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNDtUKKCJZ_Okvyy5wdCTbXzYaOWA3f7YgY0Du94PDWVHzY6rln0LT_TxztAjSjsDqDRE8lvH0RRGZEec2sM74N6-siJCdpz9YkQPkL-E-EusaIZr_kQJSEjNL0TK2Fl8Uzp7suzn5QkiL/s320/IMG_0313.JPG" border="0" /></a>look at the recipe anymore. They are really good with company and an awesome alternative to mashed potatoes. They are especially good with garlic prime rib. Fresh spinach always wilts down to nothing so use plenty of it! I'm sure you could use any potato here and now that I think about it, I might try it with <span class="blsp-spelling-corrected" id="SPELLING_ERROR_4">Yukon</span> gold or fingerling potatoes next time. Here's another shot of the potatoes amongst my dinner mess.hulagirlcookshttp://www.blogger.com/profile/00103552741125912154noreply@blogger.com0tag:blogger.com,1999:blog-3259642513911692137.post-66902693868579172672008-04-17T11:04:00.000-07:002008-04-29T19:58:29.111-07:00it all started with milk<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyshCZyKq9GNDxtAImXNK2jiBxthUhzx6nnwovcdxllYeS-gwy0RKZb3HoX4u1b8T0SOemGoAEt6J6tDCBF3hgk3ZZ-SYFgAyF52wsZrid4JbGaA23rrFj5R1CcB_yFKDCSLR-UsV9ddmZ/s1600-h/IMG_0336.JPG"><img id="BLOGGER_PHOTO_ID_5190619087047990370" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyshCZyKq9GNDxtAImXNK2jiBxthUhzx6nnwovcdxllYeS-gwy0RKZb3HoX4u1b8T0SOemGoAEt6J6tDCBF3hgk3ZZ-SYFgAyF52wsZrid4JbGaA23rrFj5R1CcB_yFKDCSLR-UsV9ddmZ/s400/IMG_0336.JPG" border="0" /></a><br /><div><div><span style="font-family:arial;">The milk caught my eye because it was in this cute safe plastic bottle. More importantly, it advertised "tastes just like 2%." Skim milk freaked my husband out. To him, it was blue and tasted like water. His 2% tasted like cream to me. We made a lot of compromises in our first year of marriage to include toothpaste brands (he won this one), liquid vs. powder detergent (I won with liquid), but, milk was one we could not and would not agree on. So, I brought this home and it was a wonderful surprise. After visually proving that it was NOT blue he took a swig and smiled. Alas, we found our milk! It only took a year, but no more cartons left to expire. It just happened to be hormone free. One day, after a few months, we were shopping not in our usual grocery store and couldn't find our milk, so we went with a certified organic brand. It was good too! And, that's how we got we got our organic start.</span><br /><br /><span style="font-family:arial;">I started to try organic fruit and organic yogurt. Now, we are not a totally organic couple and being organic doesn't necessarily mean it's healthier in terms of calories and fat, but, some things definitely taste better. We use <span class="blsp-spelling-error" id="SPELLING_ERROR_0">Eggland's</span> mostly because of the cage free birds. We (mostly my husband) try to buy home grown (not really organic, but, better than the waxed stuff in the store) fruit on the side of the road on days it isn't so windy that it hurts our face to walk to the barely standing fruit stand. It tasted great, mostly because the what's on the side of the road is whatever is in season. Unfortunately, there are no community supported agriculture (<span class="blsp-spelling-error" id="SPELLING_ERROR_1">CSA</span>) subscriptions around our area but it is something I would love to get into. I first learned about <span class="blsp-spelling-error" id="SPELLING_ERROR_2">CSA</span> in April 2008's issue of <span class="blsp-spelling-error" id="SPELLING_ERROR_3">Bon</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_4">Apetit</span> magazine but learn more about it <a href="http://www.localharvest.org/csa.jsp">here</a>. I have decided that the next place I move to has to have a weekly open market, a Whole Foods, a Target within 25 miles, and a <span class="blsp-spelling-error" id="SPELLING_ERROR_5">CSA</span> subscription. </span><br /><span style="font-family:arial;"></span></div><br /><div><span style="font-family:arial;">So, to the milk that got us started, the fruit on the side of the road, and the cage free egg producing birds, I've made some <a href="http://allrecipes.com/Recipe/To-Die-For-Blueberry-Muffins/Detail.aspx"><em>To Die For Blueberry Muffins</em> </a>with a mason jar of milk, of course. Easing my way back into baking, I'd probably change a few things next time I use this recipe. I used low fat buttermilk (that's what was in the store) but the batter was so thick, I would probably just use the my good old regular skim milk next time. Also, I so <strong>freaking didn't learn from the corn casserole</strong> <strong>incident </strong>and tried to put the <span class="blsp-spelling-error" id="SPELLING_ERROR_6">streusel</span> topping on in front of the oven, in the middle of baking. Thus, not all of it got put on top and now my oven really needs a cleaning. Yes, more curse words flew around the kitchen especially during the smoke alarm going off. Next time, I'll just top them before I put them in the oven, who cares of the topping sinks? Overall though, these were an okay start to my new life. I had to slap my hand because I just ate 3 of them. I know. Bad, <span class="blsp-spelling-error" id="SPELLING_ERROR_7">hulagirl</span>. </span></div><div></div></div>hulagirlcookshttp://www.blogger.com/profile/00103552741125912154noreply@blogger.com0tag:blogger.com,1999:blog-3259642513911692137.post-28248593142064796472008-04-17T09:38:00.000-07:002008-04-17T23:18:55.514-07:00the case of the falling casserole & falling in love with the usda<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYh5Jfiy2CUnPfD-671Xe0O9SDvFPI6cfuQ2tl5rluHlKmuiyVFiYU5uRBV37Gb6eU747JQdW3iCx8pxfOZIP-TUMKfeVr5nKft9LoD80dfmFKLmuZKWhG0CLA8sCAAYEknfqNd4VYHOtx/s1600-h/IMG_0286.JPG"><span style="font-family:arial;"><img id="BLOGGER_PHOTO_ID_5190255260368345874" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYh5Jfiy2CUnPfD-671Xe0O9SDvFPI6cfuQ2tl5rluHlKmuiyVFiYU5uRBV37Gb6eU747JQdW3iCx8pxfOZIP-TUMKfeVr5nKft9LoD80dfmFKLmuZKWhG0CLA8sCAAYEknfqNd4VYHOtx/s320/IMG_0286.JPG" border="0" /></span></a><span style="font-family:arial;"> I had this inkling to serve a light version of Paula <span class="blsp-spelling-error" id="SPELLING_ERROR_0">Deen's</span> </span><a href="http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_29065,00.html"><span style="font-family:arial;">corn casserole</span></a><span style="font-family:arial;"> with dinner tonight and thought to save time, I would make it this morning. Trying to be hip, I dished them into individual servings. I had never made corn casserole before but, to me, it's one of the ultimate comfort foods: mushy, sweet, salty. Aside from stuffing and pie, it's my favorite Thanksgiving leftover. Everything was going great until I opened the oven door to sprinkle on the <span class="blsp-spelling-error" id="SPELLING_ERROR_1">chees</span>e during the last 5 minutes of bake time. I stood there in front of the oven with the bag of cheese sprinkling away. A curse word slipped my mouth as the cheese melted in the bag! I was </span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi80cUOW_5qmKvqhbSWKOcMtsBoREhaNi18FPGtnPSYFnwOrZZLgd1RfLw1L5hBhdY7gm5pPvg9XRr52QVMW1wU9H7IlnAVdmki9uCVnUmqfq0yx1PZkaz1qu87rKCo2QOu1eVAHFTunSm8/s1600-h/IMG_0283.JPG"></a><span style="font-family:arial;">hurrying to finish up and as I pushed the rack back one of the </span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieEsgtmCCHD8y0v8q4CsQDO-7gunHQynoIo99JgPqTzmokMDpUaIh_pU9IzaGBl2DuM7xXQWOvUSnKnzSsGSUDIi2BWb6AI78EXemg9NSNcKoMflEBGl9xg9xvjyi-jP2ElvomLFG9wDok/s1600-h/IMG_0283.JPG"><span style="font-family:arial;"><img id="BLOGGER_PHOTO_ID_5190259263277865794" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieEsgtmCCHD8y0v8q4CsQDO-7gunHQynoIo99JgPqTzmokMDpUaIh_pU9IzaGBl2DuM7xXQWOvUSnKnzSsGSUDIi2BWb6AI78EXemg9NSNcKoMflEBGl9xg9xvjyi-jP2ElvomLFG9wDok/s200/IMG_0283.JPG" border="0" /></span></a><span style="font-family:arial;">dishes toppled over and slowly slid into the warming drawer. It seemed to all happen in slow motion and I couldn't believe that after four months with my brand new stove it was christened with corn and finished with a blessing of more curse words. Above, is what I could salvage from the warming drawer and to the right, the "in casserole" version. Next time I make this, I would probably not skimp on the fat content of the cheese, sour cream, and creamed corn. If I'm going to do comfort food, I guess it's going to have to be in my roomy and comfy PJs.<br /></span><br /><div><span style="font-family:arial;">In other news, I was stoked to see organic canned tomatoes, organic (from now on to be denoted by O dash) <span class="blsp-spelling-error" id="SPELLING_ERROR_2">penne</span>, O-basil, O-garlic, and O-I<span class="blsp-spelling-error" id="SPELLING_ERROR_3">talian</span> sausage in my local grocery store. Holy cow, it was a miracle. I am having such an easier time spotting organic things thanks to the <span class="blsp-spelling-error" id="SPELLING_ERROR_4">usda</span> label. I was in a "tossing together" cooking mood this morning at 0300 (I totally slept through dinner last night and my poor husband had to eat PB & J). The end result of that mood was <em>Tomato Braised Italian Sausage over <span class="blsp-spelling-error" id="SPELLING_ERROR_5">Penne</span>. </em>As you can see, I'm not very good at naming my own dishes. First, I seared the sausage in a pan until it got a very good black crust on it. I sliced it diagonally and set it aside (the inside was still pink). Next, with my beloved cast iron pot on medium heat, I sauteed onions and garlic in a little olive oil until the onions were semi-translucent. I tossed the sausage back in. Then, I added some basil, red pepper flakes, one big can of diced roasted tomatoes and a smaller can of fire roasted diced tomatoes. While it simmered for about 45 minutes, I made the penne. I gave the tomato sauce a little tasting and the acidity seemed a little much so I added 2 tablespoons of sugar. This seems out of the ordinary but it is something I picked up watching my mom make her prized sweet spaghetti (one day I will post all about it). I let it simmer for 10 more minutes and finished it with a healthy shaving of <span class="blsp-spelling-error" id="SPELLING_ERROR_6">Parmigiano</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_7">Reggiano</span> (I had to look at the packaging in order to spell that). I was totally going to add some zucchini and squash I had picked up along with the other organic items but totally forgot about it. My husband seemed pleasantly surprised when he took a look in his lunch bag this morning. </span></div><div><br /><div><span style="font-family:arial;"></div></span><img id="BLOGGER_PHOTO_ID_5190465361578531730" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmotOZiFb-WGtAq4p4CpMFz6A8bcmVekwlIKRtWL-YNww5hGeTpW2N-LD0PGCjVH9qQ2welEQMAmiIWt-oMwzU0uFoQ_u0kAItuArncG7vhzL8lufTVgSaVzpT3b0QaEtv9noLmYIMewH7/s400/IMG_0275.JPG" border="0" /><br /><div><em><span style="font-family:trebuchet ms;"><span style="font-family:arial;">Now, off to clean my oven.</span><br /></span></em></div></div><br /><div><br /><div><strong>Update: husband requested this meal next week for dinner, a good sign of success from my ultimate critic.</strong> </div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYE7RAVJ1NLrgYd0VXy3tn34T8zm-GEP1VHRNDai0DpJ33q_bAXbdc9QjYD0I1DHsSR6ALtDrCxfgEpEVfc3HiQr-l3mAEDwdqHLIbAv3Bu0YVCeHMvEqVoEjRiIz8nOcho-cBpvAosI3O/s1600-h/IMG_0275.JPG"></a></div>hulagirlcookshttp://www.blogger.com/profile/00103552741125912154noreply@blogger.com0