24 February 2010

Thursday Recipe

This is another recipe courtesy of Ellie Krieger. Have I mentioned before that I LOVE her stuff? I have? Hmmm. Moving along...I love Asian food - all types and will pretty much try anything once. Her chicken sate is delicious. Definitely worth trying.

Ingredients

  • 1/2 cup low-sodium chicken stock
  • 1/2 cup lite coconut milk
  • 2 tablespoons low-sodium soy sauce
  • 1 shallot, sliced thin
  • 1 clove garlic, minced
  • 1 1/2 teaspoons Thai fish sauce (or 2 additional teaspoons low sodium soy sauce)
  • 1 tablespoon brown sugar
  • 1/2 teaspoon lime zest
  • 1 tablespoon minced fresh ginger
  • 1 pound skinless, boneless chicken breast pounded slightly and cut into 1-inch strips

Directions

8 (8-inch) bamboo skewers, soaked for 20 minutes

  • 3/4 cup Spicy Peanut Dipping Sauce, recipe below
  • 2 tablespoons minced fresh basil or cilantro leaves
  • 1/4 cup chopped toasted peanuts

In a medium sized bowl, whisk together the chicken stock, coconut milk, soy sauce, shallot, garlic, fish sauce, brown sugar, lime zest, and ginger. Add the chicken strips and marinate for 1 hour. Remove the chicken from the marinade and discard the marinade.

Spray a nonstick grill pan with cooking spray and preheat over a medium-high flame. While pan is heating, thread chicken onto skewers. Grill 2 to 3 minutes per side, until meat is cooked through and has light grill marks.

Serve chicken skewers with Peanut Dipping Sauce, and garnish with basil or cilantro and chopped peanuts.

Yield: 4 servings (2 skewers and 2 tablespoons peanut sauce per serving)

Spicy Peanut Dipping Sauce:

  • 1/2 cup natural creamy peanut butter
  • 1/4 cup low-sodium chicken broth
  • 3 tablespoons low-sodium soy sauce
  • 1 1/2 tablespoons brown sugar
  • 1 1/2 tablespoons minced fresh ginger
  • 2 tablespoons lime juice
  • 1 teaspoon minced garlic
  • 1/2 teaspoon chili flakes
  • 1 teaspoon red curry paste
  • 1 shallot, peeled and roughly chopped

Place all ingredients in blender and blend until smooth.

Sauce can be made 1 day ahead of time, and will keep 3 to 4 days in the refrigerator.

Yield: about 1 1/4 cups

23 February 2010

Winter Olympics

You long time readers know that I love the Olympics. The spirit, the sportsmanship, the heart. I try to watch as much as my schedule allows, every time it rolls around - from opening ceremonies to the passing of the torch to the next host city. What make Vancouver special for me is that it actually a city that I have been to. It's always nice to have a frame of reference. And Vancouver is just the most gorgeous place - mountains and ocean and a great ambiance. I've only been once, but would love to go back again someday.

These games have been pretty amazing - at least for the Americans. I won't go into how much of a sore loser I think Yevgeny Plushenko is, but I am really proud of all of our American athletes. I will say that the moment that had me tearing up the most, was for a Canadian. A lovely skater, Joannie Rochette, unfortunately lost her mother to a heart attack two days before she was scheduled to compete. I cannot even imagine. I know how utterly devastated I would be to lose my mother unexpectedly like that. I don't know that I would have had the strength to go on like Joannie did. And she turned in the greatest skate of her life. I doubt there was a dry eye at the arena that night. I know her mother was looking down on her, giving her the strength to give it her all, to fulfill their dream. I can't post the actual video, but if you click on her name, you can tune in and watch an amazing performance.

20 February 2010

Saturday Afternoon Daybook

Outside my window …the sun is shining and it's almost 60 degrees!

I am thinking … that I need to get my schoolwork organized before I miss something.

I am thankful for for second chances.

I am reading The History of Higher Education. The current article is about the state of colleges in the South after the Civil War.

I am hoping … that one of the American pairs wins an ice dancing medal.

On my mind … homework, homework, homework. I can't wait for Wednesday so I can have a brief respite.

I'm learning … the South really struggled with innovation in higher education after the Civil War.

Noticing that … it's time to dust.

From the kitchen … chicken soup and saltines. My stomach has not been happy with me this week.

Around the house …laundry is done, everything looks good (except the dust), I just need to get those plastic bins into storage.

One of my favorite things … when Kate curls up next to me on the couch while I'm doing homework.

18 February 2010

Thursday Recipe

When I was in Chattanooga a few weeks ago, we ate dinner at a restaurant called Blue Water. It was the only time I ordered dessert with dinner and am I glad I did. It was warm bread pudding with caramel sauce. This recipe by Paula Deen comes close to that. Enjoy!

Ingredients

  • 2 cups granulated sugar
  • 5 large beaten eggs
  • 2 cups milk
  • 2 teaspoons pure vanilla extract
  • 3 cups cubed Italian bread, allow to stale overnight in a bowl
  • 1 cup packed light brown sugar
  • 1/4 cup (1/2 stick) butter, softened
  • 1 cup chopped pecans

For the sauce:

  • 1 cup granulated sugar
  • 1/2 cup (1 stick) butter, melted
  • 1 egg, beaten
  • 2 teaspoons pure vanilla extract
  • 1/4 cup brandy

Directions

Preheat the oven to 350 degrees F. Grease a 13 by 9 by 2-inch pan.

Mix together granulated sugar, eggs, and milk in a bowl; add vanilla. Pour over cubed bread and let sit for 10 minutes.

In another bowl, mix and crumble together brown sugar, butter, and pecans.

Pour bread mixture into prepared pan. Sprinkle brown sugar mixture over the top and bake for 35 to 45 minutes, or until set. Remove from oven.

For the sauce:

Mix together the granulated sugar, butter, egg, and vanilla in a saucepan over medium heat. Stir together until the sugar is melted. Add the brandy, stirring well. Pour over bread pudding. Serve warm or cold.

15 February 2010

For him

Wherever you are, I miss you too...


My Funny Valentine

To say the flowers were a surprise is the understatement of the year (so far at least, it's only February...). I was surprised when I woke up from a Sunday afternoon nap to find that I had a voicemail from a local florist. At first I assumed that they had the wrong number, but lo and behold, she said she had flowers for me. So I called back all intrigued. Seeing as how I have been single for awhile I thought perhaps they were from mum. But she doesn't really send flowers for holidays, and it definitely wasn't from dad. So I called back. It was 5:15pm on a Sunday and I was pretty sure the flower shop would be closed. Fortunately they were still open. They couldn't deliver the flowers as they were closing soon, so we made arrangements for them to deliver them on Monday. But I had to know. I wouldn't be able to sleep if I didn't know who they were from. I'm pretty sure they were from him. I was floored. In a good way, mind you. Last year sometime (either the end of summer of early fall), I wrote to him. Because I missed him.

We used to be really good friends and we talked all the time and he was just the sweetest guy. So I made a last ditch effort. I hadn't heard from him in a few years and I had probably moved three times since then. Any e-mails I had sent were bounced back. I wrote him a letter letting him know that I missed him and it had been awhile and updated him on where I was and what I was doing. I didn't know if the address was still valid, but nothing I had sent there had ever been returned, so I was hoping for the best. I didn't hear anything. So I let it be (definitely wise words from the Beatles). Until today. I can't even be sure they are from him, but I'm 90% sure they are. The card said he missed me too. But that was it. Not a lot to go on, but I don't have many ex-boyfriends. And this is definitely his style.

11 February 2010

A Twist

I know I usually post the thursday recipe in the spot, but as I have been remiss in blogging lately, I thought a hybrid thursday recipe/look what I did post was more apropos. A little bit of history. By way of BooMama, I was introduced to the Pioneer Woman's site. If you have not yet checked out Ree's site you need to do that. Now. I'll wait a minute for you to do that then come back...

Are you back now? Okay...she also has a cookbook, which now that you have seen her site, you know why I want it so much. One of the recipes she posted lately was for restaurant style salsa. Here is one of the reasons I love Ree - she and I are salsa soulmates. There is just something unique about restaurant salsa. The "restaurant style" salsa in a jar just is not the same. At all. So when I came across this recipe I knew I had to try my hand at making salsa at home. Oh. My. Stars. It is sooooo delicious.


07 February 2010

Sunday Evening Daybook

Outside my window …the snow is almost gone!

I am thinking … that General Hospital has been really good lately

I am thankful for for my job. I really do love what I do and the place that I work.

I am reading Five Little Pigs. I don't know why I waited so long to read Agatha Christie. I love her stuff.

I am hoping … for a good weigh in next weekend. I ate too well in Chattanooga. And for the Saints to win the Super Bowl :)

On my mind … all the work that I need to get done this week.

I'm learning … that I need to schedule better to get my homework done.

Noticing that … I really need to take that pile of clothes to the dry cleaners.

From the kitchen … turkey flautas - baked of course.

Around the house … I am so thankful for the makers of Woolite stain remover - totally took the pen mark off the couch!

One of my favorite things … tv shows on the computer. I am able to catch up on a week of GH in a couple of hours.

04 February 2010

Thursday Recipe

Here is the last of the Super Bowl recipes - 7 Layer Dip. Yum!

Ingredients

  • 1 (15-ounce) can refried beans
  • 2 tablespoons hot sauce
  • Extra-virgin olive oil, for drizzling
  • 4 scallions, cut into 1 inch pieces
  • 1 (16 to 18 ounce) jar green chili or tomatillo salsa
  • 2 tablespoons chopped cilantro, a palm full, chopped
  • 1 (15-ounce) can black beans
  • 2 teaspoons ground cumin, 2/3 palm full
  • 1 (16 to 18 ounce) jar chipotle salsa
  • 2 cups sour cream
  • 1 lime, zested and juiced
  • 2 ripe avocados
  • 2 cloves garlic, finely chopped
  • 1 lemon, juiced
  • 1 jalapeno, seeded and finely chopped
  • Salt
  • 2 plum tomatoes, diced
  • Pimiento stuffed jumbo Spanish olives, chopped
  • Tortilla chips, buy 2 sacks in 2 different colors/varieties

Directions

Heat refried beans in small nonstick pan over medium heat and season with hot sauce. Transfer the beans to a small, deep casserole dish. Scrape pan clean with rubber spatula and return to heat.

Add a little extra-virgin olive oil to the pan and raise heat to high. When the oil smokes, add the scallions and sear them, 2 to 3 minutes. Add green salsa to scallions and heat through. Add cilantro, remove salsa from heat, and layer on top of the beans.

Return the same pan to the stove, lower heat to medium and add black beans, heat through and season with cumin, layer on top of the green salsa.

Top the black beans with a layer of chipotle salsa. Mix sour cream the lime zest and juice and spread on top of the chipotle salsa.

Combine the meat of 2 ripe avocados with garlic, lemon juice, jalapeno and salt to form a chunky guacamole. Top the salsa with guacamole. Garnish the dip with the final layer of diced tomatoes and sliced olives.

If only I could win the lottery...

I would start the adoption process immediately. Michelle over at Big Blueberry Eyes posted today about a little girl in Russia whose adoption fell through. If she doesn't find a new adoptive family soon, she will be institutionalized with no chance at being adopted after that. Truly, if I were in a different position financially, I would call the people at Reece's Rainbow and ask what I needed to do. All I can do though is pray that this sweet little girl finds a new family in time.

01 February 2010

Happy Birthday

My darling kitten, Katia, is 2 years old today. Well, I assume she is 2 today as this is the estimated date the vet thinks she was born around. She's been with me and Jack for almost 2 years and I can't imagine not having her sweet face in my life. Kate is playful, nosy, loving, and my little shadow. May she only grow sweeter with age. Happy Birthday, Darling Girl.



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