Tuesday, October 4, 2011

I Love Soups

I like soups - slow cookers soups, from scratch soups, over a campfire soups, and of course canned soups.  It's amazing how water with some flavor and a side of good bread can fill you up.  Also though I adore Campbell's Condensed ("Great for Cooking") Soups - they are great recipe starters.  I will say I miss the 5 recipes to a label thing they had going and the Campbell's Kitchen website isn't nearly as user friendly - so Campbell's people if you read this make some consumer friendly changes.

Meanwhile a tried and true favorite around the C8withaC household is Lemon Asparagus Chicken.  I want to try this dish in my slow cooker some day but for tonight a skillet did just fine.


Lemon Asparagus Chicken
1 tbsp oil
4 boneless chicken breast halves
1 can Cream of Asparagus Soup
1/4 cup milk
1 tbsp lemon juice
1/8 tsp black pepper

Heat oil in skillet.  Add chicken and cook and until browned.
Add soup, milk, lemon juice, and pepper.  Heat to a boil.  Cover and cook over low heat 5 minutes or until done.  Garnish with lemon slices, if desired.

(recipe from Campbell's Cream of Asparagus Soup can)

Tuesday, September 6, 2011

Slow Cooker Satisfaction

With temperatures dropping from 100 last week to 60 something this morning, it's definitely time to embrace the slow cooker and coming home to the aroma of happy goodness emanating from this divine little appliance.

Following up on my previous post about seasoning packets comes today's post about McCormick brand seasonings offers a line of seasoning packets specifically made for slow cookers which cover everything from pulled pork to chicken noodle soup to pot roast to today's dish chili.  As I mentioned yesterday I'm working for the next few weeks and the customary diet for myself and co-workers is basically fast food or snacks/junk food and our office is in a food desert.  So last week - because I'm an awesome (and humble) co-worker/employee - I brought my slow cooker to work and made chili.


Among the magnificent things about slow cookers is that everything is super low maintenance usually only 1 or 2 steps and almost everything comes out of a can - often without the hassle of draining, then add a seasoning packet, stir & cover then let it be for 4-8 hours.

For this recipe I used turkey for the simple reason that I didn't have any beef in the house. Straight off the back of the McCormick Seasoning Packet the chili recipe is as follows:

2 lbs. lean ground beef or turkey
1 pkg. McCormick® Slow Cooker Chili Seasoning
2 cans (14 ½ oz. each) diced tomatoes, undrained
2 cans (16 oz. each) kidney beans, drained
1 can (15 ½ oz.) tomato sauce

BROWN ground beef or turkey in large skillet. Drain fat.
PLACE cooked beef, Seasoning, tomatoes, beans and tomato sauce in slow cooker. Stir until mixed well. 

Cover.
COOK 8 hours on LOW or 4 hours on HIGH. Stir before serving.
Makes 8 servings.

IMPORTANT: For best results, do not remove cover during cooking. 


A couple of side notes - when transporting the slow cooker where your meal will be cooking in place it is a good idea to transport the slow cooker empty and pack the ingredients (usually combined) in disposable containers in a cooler with your cooking and serving utensils.  This way you are prepared to pack out your completed meal in one of the containers and not end up with a car full of chili or stew or soup when you hit a bump in the road or make a sharp turn.

Enjoy.

Monday, September 5, 2011

Shortcuts with Seasonings

I've recently gotten a short term contract job so I'm back in the swing of commuting and working - at least for the next month or so - which means that I'm back to packing lunches and prepping dinners before work.  So after a long hot summer where the cooking ended up on the back burner (pun intended) in favor of low effort foods like cereal, ice cream, and frozen dinners - I unearthed the slow cooker earlier this week and am officially ready for the soups, stews, and chili of fall.

This brings me to one of my favorite things - seasonings, particularly seasoning packets.  Among the things that make me happy with seasoning packets is that on the back of the packet gives me the shopping list for the dish - making shopping super super easy.  Also obviously all the seasonings are pre-measured so I don't have to buy a $7 bottle of turmeric or make a special trip to a spice store across town to get the 1/8tsp needed for the recipe, or even worse I find out at the last minute that I didn't have cinnamon on the shelf after all.  During a recent trip through the spice aisle I found the options for spice blends and dish specific packets have expanded and I'm excited to try them all - but in the meantime I'm using up the stock of Mrs. Dash on my shelf in recipes like today's post.

C8WithAC's Tuna Salad
2 6oz cans albacore white tuna
2-3 scoops of mayonnaise
handful of dried onion
handful of chopped celery (2-3 stalks)
liberal sprinkling of Mrs. Dash (I used the No Sodium Original Blend)

Drain the tuna and break apart the tuna with a fork.
Toss in 1 handful of chopped celery and 1 handful of dried onion
Add 2-3 heaping scoops of mayonnaise
blend together
add liberal sprinkling of Mrs. Dash on top and blend again
repeat sprinkling and blending 2 more times
Cover and set in fridge for several hours or overnight to allow flavors to mingle.

Friday, August 19, 2011

Have I mentioned the Twitter......

"Grant me the serenity, to accept the things I cannot change; courage to change the things I can; and wisdom to know the difference." - I'm on the Twitter.  I've resisted for so long, but due to the ongoing job search Twitter has become a necessity.  Follow me @c8withac if you're interested.

It's been a long, hot summer and I haven't been doing much cooking.  However I have become very good at growing basil and it's taking over my place.  So in an effort to utilize all this basil I have been making pesto, and have discovered that pesto recipes are as unique as snowflakes. 


I found this one at www.vegweb.com and thought it was the best.


Simple Vegan Pesto
3 cups Fresh Basil Leaves
6 Tbsp Pine Nuts
2-4 cloves Garlic
3/4 tsp Coarse Sea Salt
6 Tbsp Olive Oil

*a note about basil - wash basil leaves by soaking, then drain, and lay to dry on paper towels to dry overnight.

1. Put the basil, nuts, garlic, and salt into a food processor or good blender.
2. Process (blend) until all the ingredients are finely chopped.
3. Add the oil and process until it's all worked in together.


Yields about 1 cup.

Saturday, June 25, 2011

Cooking Shows are AWESOME!!!!!

Over the past month I've been pursuing a life change - diet, career, fitness - and I pretty much have fallen short on all counts.  So I took today off of life and pretty much laid in bed watching PBS all day.  Saturday on PBS is loaded with home improvement, craft, garden, and cooking shows!  Ok, I admit it, I'm a nerdy homebody (now if only I could make that profitable in some way....). 

So among the cooking shows I love are Christina Cooks (whole food vegan cooking), Simply Ming (where East meets West), and America's Test Kitchen (where you learn the right way to cook).  However the winner for today came not from a cooking show - but The Victory Garden.  During the farmers market food segment visit a local chef prepared this salad that I just couldn't get out of my head after seeing it.  I mused on it and came up with an Out of the Can with Cate variation.

c8withac's Sorta Chef Salad
Plateful of Spring Mix salad greens (container purchased at Costco for $4)
2 medium cooked eggs
dash olive oil and red wine vinegar
fresh ground black pepper and sea salt

Boil 2 large eggs for 6 minutes - add a shot glass of vinegar to the water for some reason it helps with the shelling them later.  After they are cooked remove them with a slotted spoon and drop into ice water.

While the eggs are cooking prepare the salad.  Arrange the plateful of spring greens, drizzle olive oil and red wine vinegar over (you could prepare a vinaigrette if you prefer), grind pepper & sea salt ($4 each at Costco) over the greens.  Toss greens if you prefer.

After chilling eggs to touch shell them and cut them in half - the yolk should still be runny, although it is ok if it's hard (this is a matter of taste).  Place them on the salad greens and enjoy.

Total prep & cook time for this meal - 15 minutes, it doesn't get much faster or easier for healthy food.

Monday, May 23, 2011

My Frigid Love Affair


By now it might be obvious that I like using what's on hand and getting good deals on food items.  Truly the secret to my budget meal planning involves the actual shopping trip.  First of all I go to the store several times a week - while this initially served as a way for me to get out of the house during this time of "funemployment" I have found that by going several times a week I'm happening to find more sales and growing a food storage that is diverse and offering expanded opportunities.  I’ve come across fabulous items on sale – butterfly pork chops (buy 1 get 1 deal), pre-made burger patties (2 for $2), over a pound of chicken for about $4, and various frozen veggies on the 10 for 10 sale or definitely reduced prices.  I bought more than I needed at the time because the deals were so good and then stored them in my freezer.

Which brings me to another point – I am in love with my freezer.

Every time I open it these days I see possibilities for quick and easy meals and get a little self-esteem boost for having a little foresight.  Usually when I get meat that’s packaged in bulk (like chicken) I break up the package and wrap each one individually – first in plastic wrap, then in foil (my kingdom for a FoodSaver sealer).  Right now I’m not going hungry – in spite of my “funemployment” budget – especially as I find I’m getting several satisfying meals out of the leftovers.

This week I had a simple meal.  Total cost less than $3, total meals 2½.

Chicken with Rice & Lentil Pilaf
1 box Near East® Rice Pilaf mix – Lentil variety
1 chicken breast

Prepare rice pilaf mix according to box directions – olive oil or butter will be needed.
Prepare chicken to your liking – I used a spice rub and tossed it on the GF grill - until no longer pink.
Allow chicken to rest for 10 minutes (giving time to finish the pilaf).    
Slice chicken into strips and serve on top of pilaf.

Voila – a simple and true Out of the Can with Cate meal.

Friday, May 20, 2011

As it is the Graduation Season

It is the graduation season and how many of us have spent that last month or so in one or more commencements.  How many of us were wishing there was a desert spoon nearby to gouge our eye out with so we didn't have to listen to the horrible speeches?

I myself have endured 2 commencement ceremonies of my own.  I remember high school - which the gym teacher, who oversaw practice/rehearsal, told us we would.  June 6th, 1996 - it rained, so our graduation was the gym instead of on the football field.  I'd had a miserable cold for a week and just wanted to die as we entered the gymnasium - where we processed and received our diplomas by height (I kid you not).  I remember the Valedictorian who spent her speech talking about how she didn’t have a speech (I have no clue what happened to her).  The Salutatorian who spoke of  a police officer accusing her of smoking pot a few days earlier (many years later I found out her father, who sat in the front row and was one of my math teachers, was a major stoner - which truly explained so much...).  And of course I cannot forget the teacher who quoted Alanis Morrisette’s song “You Learn” to us.  What can I say it was the 90s.  That was also the last day I saw my classmates - until about 13 or 14 years later, when I returned "home" after living across the country for about a decade.

College commencement I don't remember much of and don't think I actually cared about.

In any event - Richard Russo is my favorite writer, well one of my favorite writers, and recently I came across this speech he made in 2004 and it spoke to me.  2004 was a monumental year in my life - for many forgettable and unmentionable nightmarish reasons - but when I found this speech last week on www.graduationwisdom.com it hit my core and I had to share it.


Richard Russo
Author, Professor of English
Commencement Address at the Colby College, May 23, 2004


Before I begin my talk today, I'd like to step out of my role as Commencement speaker and Colby faculty member and speak for a moment as a Colby parent. As most of you know, one member of the class of 2004, Dawn Rossignol, is not here today. Her family has been living every parent's worst nightmare since her tragic, senseless loss last autumn. This day, so full and pride and joy for us, must be particularly difficult for them, and our hearts go out to those good people.

A couple years ago I was talking to a man whose son had graduated the year before from Stanford University. He was proud of the boy, who'd done well there, and proud too that his son had received the kind of education he himself had never dreamed of. But he had misgivings as well. I could tell he had something on his mind that I, as a former college professor, might be able to help him understand. It took him a while, but he finally came to the point, which was, "Why do you have to mess with them?"

"Mess with them," I repeated.

"Right," he said. "I sent my son off to Stanford a good Republican, and four years later he comes home and tells me he's voting Democratic. You should hear some of the things he says."

"Well, he learned to think," I explained. "If it makes you feel any better, I sent my daughter off to Colby College a good liberal, and by the end of her junior year she was dating the president of the College Republicans."

"Let's swap kids," he suggested. "Yours got smart."

"Not on your life," I told him, though I knew his son well and was fond of him. "What happened," I went on, "was supposed to happen. I mean, think about it. It cost you 35,000 dollars a year for four years at Stanford. That's 140,000 dollars. The kid thought just like you before he left. If he came back thinking like you, you'd have done better to put the money in your pocket and lock the kid in the house."

But he was not convinced. He still wanted to swap kids, I could tell. Weirdly, the whole conversation was vaguely familiar, and after a while remembered why. In a novel of mine called Straight Man, a professor named William Henry Devereaux Jr. remarks that it is the vain hope of middle class parents that their children will go off to college and later be returned to them economically viable but otherwise unchanged. Hank understands what many parents never quite seem to grasp—that sending their kids off to college is a lot like putting them in the witness protection program. If the person who comes out is easily recognizable as the same person who went in, something has gone terribly, dangerously wrong. Indeed, these young men and women we're returning to you today have been so thoroughly messed with (not to say messed up) you may not recognize them, especially dressed as they are. On behalf of Colby's faculty, I'm pleased to report that it's been fun making their heads spin these last four years. For the most part we're rather pleased with the results, and we hope you will be too.

But here I am talking to your parents instead of you, the class of 2004. I can tell you can't wait to hear what I have to say and for it to be over, so I'll try to be brief. In my 54 years I've learned very little that I can pass on to you with confidence, so brevity shouldn't be a problem. Virtually nothing in my life has gone according to plan, and that's the good news, because I'd have settled for far less than I've been blessed with at every turn.  With that in mind I have two things to offer today: first, a story, and second, some advice about the rest of your lives. If you're only able to pay attention to one, listen to the story, because I am by profession a storyteller. I've come to a point in my life where I think almost exclusively in narrative, and as my own fiction writing students this semester can attest, about the only reliable advice I have to give is on how to make stories more plausible, more moving, more true—in other words, how to lie better. On life, I'm not so reliable.

Anyway, the story. About ten years ago I was teaching at a large Midwestern university while I waited for the opportunity to teach at a small, eastern liberal arts college, which came in due course. One Friday night my wife and I went to a party given by one of my graduate students in a house that, if it had been a car, would have been a Studebaker up on blocks. The keg had run dry half an hour earlier, a collection had been taken up to buy another, and it had only just dawned on the people at the party that nobody knew the guy who'd volunteered to go get it. In the living room the rickety furniture had been moved out onto the porch to create a dance floor, and Grace Slick was singing "Somebody to Love," a song I've never been able to resist, especially when the volume on the stereo is set on stun, as it happened just then to be. "When the truth is found to be lies," Grace wanted us to understand, "you know the joy within you dies."

Across the room, dancing with a kind of free-spirited abandon that I happened just then to admire, was a good-looking young professor of religious studies with whom I'd had a couple of run-ins and never particularly cared for, though she was far too attractive to dislike entirely. She approached life, it seemed to me, with the kind of bitter cynicism that I associate with academics who have come to believe, rightly or wrongly, that they will not be granted tenure. Is it even necessary to add that she lacked a sense of humor? 
Anyway, at the moment, the young religious studies professor's face was lit up from the inside with something I'd never witnessed before—joy, unless I was mistaken—which made me wonder if I'd misjudged her. I hope this might be true. Did I say she was attractive?

It was maybe an hour later when we professors, perspiring and red-faced from our exertions, and unused to being up after ten o'clock, began to take our leave, so that our grad students could begin the real party. My wife and I left through the kitchen so we could thank our hostess, and there we encountered an intimate and utterly unexpected scene. The professor of religious studies was sitting at the kitchen table, her head in her hands, sobbing pitifully, over and over again, "All I ever wanted was to sing a little rock and roll." Staring at the chipped, beer-soaked Formica tabletop, she'd had a revelation, you could tell. Thanks to Grace Slick she was beginning to see her life in a whole new way. To this point she'd imagined that her problem was that she wasn't going to get tenure, whereas she now saw, to her complete horror, that of course she would. Whatever had lit her face on the dance floor had been extinguished, and it was hard to imagine it would be rekindled any time soon. In this, her moment of terrible truth, I found myself liking her better than I ever had before, though, with her defenses down, she wasn't nearly so good-looking. Seeing her sitting there, so despondent, you could imagine the effort it took to present herself to the world each morning.

I don't tell you this story today in order to encourage all of you in the class of '04 to find careers in the music business, but rather to suggest what the next decade of your lives is likely to be about, and that is, trying to ensure that you don't wake up at 32 or 35 or 40 tenured to a life that happened to you when you weren't paying strict attention, either because the money was good, or it made your parents proud, or because you were unlucky enough to discover an aptitude for the very thing that bores you to tears, or for any of the other semi-valid reasons people marshal to justify allowing the true passion of their lives to leak away. If you're lucky, you may have more than one chance to get things right, but second and third chances, like second and third marriages, can be dicey propositions, and they don't come with guarantees. This much seems undeniable. When the truth is found to be lies, you're still screwed, even if you’re tenured in religious studies.

The question then is this: How does a person keep from living the wrong life? Well, here are Russo's Rules For A Good Life. Notice that I don't say "for a happy life." One of the reasons the novelist Graham Greene despised Americans was that phrase "the pursuit of happiness," which we hold so dear and which ensured, to his way of thinking, we'd always be an infantile nation. Better to live a good life, he believed, than a happy one. Happily, the two may not always be mutually exclusive. Keep in mind that Russo's Rules for a Good Life are specifically designed to be jettisoned without regret when they don't work. They've worked for me. Your mileage may vary.

Rule # 1: Search out the kind of work that you would gladly do for free and then get somebody to pay you for it. Don't expect this to happen overnight. It took me nearly twenty years to get people to pay me a living wage for my writing, which makes me, even at this juncture, one of the fortunate few. Your work should be something that satisfies, excites and rewards you, something that gives your life meaning and direction, that stays fresh and new and challenging, a task you'll never quite master, that will never be completed. It should be the kind of work that constantly humbles you, that never allows you to become smug—in short, work that sustains you instead of just paying your bills. While you search for this work, you'll need a job. For me that job was teaching, and it's a fine thing to be good at your job, as long as you don't confuse it with your work, which it's hard not to do.

Rule # 2: Find a loving mate to share what life has in store, because the world can be a lonely place, and people who aren't lonely don't want to hear about it if you are. At some point you're going to tire of yourself, of the sound of your own voice (if you haven't already), and you're going to need someone whose voice you never tire of, someone who'll know you better, in some ways, than you know yourself and who'll remind you who you are when you forget and why things matter. After thirty years, my wife Barbara and I continue to delight in each other's company, and that's astonishing given the number of other people we've grown weary of. I have to tell you that the odds of finding the right person to spend an entire life with are not great, and if you get it wrong, badly wrong, your good life will morph in abject misery. In which case, go back to Rule # 1 and concentrate on your work. Maybe she'll go away. Or he.

Rule # 3: have children. After what you've put your parents through, you deserve children of your own. Next time you're back home, get out the old photo albums and take a good look at some pictures of your parents when they were your age. Talk about the witness protection program. But don't let these snapshots of your parents when they were happy and carefree dissuade you. Have kids. Don't worry that you can't afford them, though it's true, you can't. Don't worry too much about the world they'll be born into, which will suck, because that's what the world mostly does. You won't be a fully vested citizen until you have someone you love more than life to hand this imperfect world over to. And don't worry that you may have poor parenting skills, which you will. Just remember this: everything you say and do from the time your children are born until the day they move out of the house should be motivated by the terrible possibility that your son or daughter could turn out to be a writer, a writer with only one reliable subject: You. When my father, whom I loved dearly, died over a decade ago, I'm sure he rested easy in the belief that most of the evidence had died with him. There was no way he could have predicted that there would one day be over a half a million copies of The Risk Pool and Nobody's Fool floating around, not to mention a major motion picture. Had this possibility occurred to him, I can't help thinking he'd have done one or two things differently. So, as Carrnela Soprano says, "Watch your step." But by all means have children. No one was more aware of the danger inherent in reproduction than I, and I have two beloved daughters, one of whom graduates here today. They are the pride and joy of my life, and neither of them would ever, ever write about their father, would you, Kate?

Rule # 4. If you have one, nurture your sense of humor. You're going to need it, because, as Bob Dylan has observed, "people are crazy, the times are strange." Just as importantly, remember that in an age as numbingly earnest as this one, where we're more often urged to be sensitive than just, where genuinely independent thought is equally unwelcome to fundamentalists on both the left and right, it's laughter that keeps us sane. Indeed, the inability to laugh, at the world and at ourselves, is a sign, at least to my way of thinking, of mental illness. Mark Twain, overcome by loss and bitterness and despair near the end of his life, stopped laughing, but he never stopped believing in the power of laughter. The angel Satan in "The Mysterious Stranger" fragments, which were among the last things he ever wrote, reminds humans that, "Against the assault of laughter, nothing can stand. You [humans] are always fussing and fighting with your other weapons. Do you ever use that one? No, you leave it rusting... you lack sense and courage." Or, as critic Kathleen Powers puts it, "We Americans worry about humor, confusing it with a lack of seriousness. [But] Look here. Along with art and immorality, it is humor that distinguishes human beings from animals. It is, furthermore, a truly civilizing force, nemesis to the big battalions, and a vexation and puzzlement to the purveyors of mediocrity." And speaking of the big battalions and lethal mediocrity, keep in mind that we are unlikely to vote anyone out of public office who hasn't first been the subject of private hilarity.

Okay, that's pretty much it. It’s all I know, and then some. Four simple, deeply flawed rules to live by. Go to it. Be bold. Be true. Be kind. Rotate your tires. Don't drink so much. There aren't going to be enough liver transplants to go around.

Good luck!

Monday, May 9, 2011

Derby Day Juleps

Saturday was Derby Day and I visited my folks to watch the race and as is tradition we consumed mint juleps.  While I do have some good bar-tending skills (I'm not a lush), I had never made a mint julep until Saturday.  Peppermint (or some random mint) grows in my parents backyard and I discovered that there are several recipes for mint juleps, and that even the experts in Louisville can't agree on which one is right - consulting the internet via the Blackberry was a necessity (yea technology).  The first recipe I found involved muddling the mint leaves with powdered sugar in a tumbler and pouring the bourbon over it (which is how I always had them on Derby Day in Montana).  However that seemed like a lot of work - especially considering that I didn't have anything to "muddle" it with.  The next recipe I found involved making a simple syrup and essentially infusing the mint into it, then adding to bourbon & ice.  Easy.  Simple.  Perfect.

Except we didn't have sugar.  Off to the local Kroger's we went to find superfine (aka "bar") sugar - which they didn't have (at least not the store we were at).  Having to compromise on regular sugar was a bit of a downer but I accepted and moved on - nothing would stand in the way of Derby Day Juleps.  Upon getting home I followed this recipe allrecipes.com/Recipe/Mint-Juleps/Detail.aspx.

Mint Juleps
2 C water
2 C white sugar
1/2 C roughly chopped fresh mint leaves
32 oz Kentucky bourbon
8 sprigs fresh mint leaves for garnish

Directions:
Simple Syrup: Combine water, sugar, and chopped mint leaves in a small saucepan.  Bring to a boil over high heat until sugar is completely dissolved.  Shut off burner and remove from heat, allowing syrup to cool for approximately 1 hour.  Pour syrup through strainer to remove mint leaves.

Julep time:  Fill eight cups or frozen goblets with crushed ice and pour 4 ounces of bourbon and 1/4 cup mint syrup in each. Top each cup with a mint sprig and a straw. Trim straws to just barely protrude from the top of the cups. Traditionally juleps are served on a silver platter.

Delish.


Now since there are only 3 of us we did not consume the entirety of this recipe - as it's scaled for 8 people.  However I took the remainder of the simple syrup and added it to iced tea, finding it gives a little minty kick to sweet tea.  As it is May and we had a very rainy April in the Ohio Valley - I suspect that our mint was not strong or potent enough, so I will be redoing this simple syrup later in the year once we have mature mint.  As a side note I'm also growing 3 varieties of mint in my soon to be herb garden and will try out each of them in this recipe.


Tuesday, May 3, 2011

Using What's On Hand

So this post is about using what's on hand - www.supercook.com is great for connecting you with recipes for what you have on hand.  Other times some stuff just makes sense and needs just the ballpark measurements - like the following recipe which goes well as a quick on the run meal or as a side dish.  Speaking of sides as a side note ;) this might actually be the first post I've done which includes an ingredient out of a jar.

Pesto & Orzo
Orzo
Prepared Pesto (purchased from Costco = great deal)
onion
garlic
red or green peppers
olive oil
salt & pepper

Prepare orzo according to package directions
Add about a Tablespoon of olive oil to a pan and heat over medium high.
Chop up onion, garlic & peppers to match your personal taste (I like a lot so I used 1/2 a white onion, 1 clove garlic, and 1/4 each of the peppers).  Add to oil once it shimmers and stir.
Add 2-3 scoops of prepared pesto (more if desired) & stir.
Cover and turn off heat.


Drain orzo and mix with pesto veggie sauce for a great quick meal or a fabulous complement to chicken or pork.

Saturday, April 30, 2011

Accenting Your Dish

I admit it - I love Costco.  For many reasons - but a few weeks (or months) ago I bought some blueberries there (4lbs for $8 - holla), and made many things with them until I about turned into Violet from Willy Wonka, so I froze the rest.  Tonight I found them at the back of the freezer.  This discovery coincided with my craving for  vanilla bean ice cream.  So it seemed the perfect time to make blueberry sauce.

I went to one of my favorite sites www.supercook.com and listed the ingredients I had on hand and it suggested a few others (lemon juice, in a bottle - check).  Very quickly it gave me a super simple recipe for blueberry sauce which was the perfect match for my vanilla bean ice cream.

Coming from www.marthastewart.com. The recipe I used is as follows........


Blueberry Sauce
2 cups blueberries
1/4 cup sugar
1 tablespoon fresh lemon juice

In a medium saucepan, combine blueberries with sugar and fresh lemon juice.  Bring to boil; reduce to a simmer, and cook until most of the berries have burst - about 8-10 minutes.

Wednesday, April 27, 2011

I love my toaster oven and George Foreman Grill

My toaster oven might be the best money I ever spent.  I bought it when I realized it was more energy efficient than the conventional oven/stove combo - and truly I use it all the time and have less clean up than I would with the big oven.  Being the geek that I am I'm really looking forward to purchasing the toaster oven sized cookware sold in some catalogs.  Meanwhile the George Foreman Grill I bought at a thrift store must have been an extra wedding or housewarming gift because it had never been open or used and was only $12. 

As a side note I know someone who bought a crock pot and upon getting it home had the pleasant surprise of oven mitts, cookbooks, a picture frame, and "Congrats on Your Marriage" card inside of the crock pot.  Needless to say I think there are an ungrateful couple and bewildered gift giver somewhere out there - the lesson from this is a) check all the wedding, baby & housewarming gifts you get, b) if you're going to add stuff to a gift (which was a wonderful thought) take the entire thing out of the box and make it a presentation of it's own, and finally c) never be mislead by a box label.

Now on to the meat (pun intended) of this post.  My favorite place to grocery shop (other than Findlay Market or Country Fresh Market) is Remke/Biggs.  They remind me so much of the Rosauers I shopped at in Missoula - clear down to the creative options for carting your purchases from the store, and of course the selection of products and prices/specials.  It's a little different Roasuers had "Power Buys" and "13 Hour Sales" while Remke's has the standard sale prices but offers "Pump Perks" - still though...dare I say it...I find them to be better than Kroger and Wal-Mart.  I also really care that they are truly a local chain - not just one that is headquartered here.  That being said - I went grocery shopping last night and made some purchases that gave me 6 luscious meals for about $2.50 each.

I Know.......

The first purchase I made is stuffed portabella mushrooms - 2 for $4.99.  Remke's had several varieties available - having never had this particular entree before so I picked the pizza variety as it had a little bit of  everything (and I couldn't pass up 2 nutritious meals at $2.50).  Feeling a thrill of brilliance I walked around the store some more and found 4 pre-made ground chuck patties for $4.89.  A light opened from heaven and a choir of angels sang "aaaaawwwwhhhhhh" as just moments before this find I was seriously considering heading to Steak n' Shake for a marvelous double steakburger with cheese and everything.  I went with these instead, picked up a small head of romaine lettuce, a purple onion, some pickles, and a pack of slimwich buns - ending up with 4 meals for about $2.50 each - score!!

I got home and immediately popped one of the portabella mushrooms into the toaster oven (350 for 25 min) giving me time to unpack everything else.  The result was good - not thrilling - but good enough.  I still ended up snacking on the cottage cheese and chips & dip I bought as well (not so great for the waistline).  In retrospect I really should have thought of a salad to or side to go with the stuffed mushroom - but alas you live, learn, and try again tomorrow.

So today I made a hamburger from the ground chuck patties - I knew when I bought them that they were a good size but I didn't realize how thick they were and sure enough after I do the math I find that each patty is almost a half a pound.  Now this is what I really love about the George Foreman Grill - it cooks the hamburger evenly on both sides at the same time - and - it warms/toasts the buns while cooking.  So it gives me time to prepare all the toppings (cutting, washing, slathering.....) without requiring me too keep watch over it or do the flip.  What can I say - my burger was AWESOME!!!!!!  Better than a drive thru burger and probably better than a burger at a good, down-home, greasy spoon too.

So there's today's post - a) behold the genius of small appliances & thrift stores; b) open all your presents - don't just look at the box; and c) buying pre-made food at a good price makes great sense and cents :)

Monday, April 25, 2011

Birthday Pork Chops

I found this recipe from www.motherrimmy.com and made them for my birthday.  They went over really well and I am adding them as a part of my recipe repertoire.  Served with a side of seasonal spring greens (or broccoli) and glass of pinot gris this is a winner.  As a side note I purchased 2 boneless butterfly pork chops for $4 and used baby bella mushrooms but am anxious to know how it would taste with a wild mushroom selection (including morels which at $39/lb are way out of my funemployed budget).  I also used dried rosemary and didn't read the directions about using 1 tablespoon for the coating - so both went in and the flavor was a bit much.

Big Thick Pork Chops Stuffed with Rosemary, Mushrooms and Goat Cheese
Serves 2 men, or 4 women 
12 ounces pork chops, 2 extra thick chops
1 cup mushroom , finely chopped
2 tablespoon rosemary, minced
⅓ cup goat cheese, crumbled
1. Preheat oven to 350.
2. Combine mushrooms, 1 tablespoon rosemary and goat cheese in a small bowl. Take a spoon and gently mash the mixture together.
3. Cut a large slit through the center of the meat of the pork chop to make a pocket.
4. Stuff half the mushroom mixture into the pocket of each pork chop. Be firm and pack it in.
5. Preheat a non-stick oven safe skillet over medium heat and spray with cooking spray.
6. Sprinkle the outside of the chops with the remaining rosemary, salt and pepper and fry for 3 – 4 minutes per side until nicely browned.
7. Remove to oven and cook another 10 – 15 minutes. Chop meat should no longer be bright pink when cut, but just barely pink.
8. Allow to rest for 5 minutes. Chops will continue to cook during this time, so the resting period is important.

Friday, April 22, 2011

About this Blog

Out of the Can with Cate came to be when I was working at a small television station almost a decade ago.  I took a cherry pie to the company picnic and everyone raved about how good it was - I told them the crust was pre-made and the filling came out of a can.  Immediately off the cuff I pitched the idea for a 5 minute morning segment for the news break focusing on dishes where one of the components comes out of a can - including soup, vegetables, fruits, and even vienna sausages.  As a single working girl most of my meals came out of cans, boxes, or frozen things - and I knew the audience could relate.

My bosses laughed at me and long story short 5 months later I was fired on what could best be described as fabricated charges.  In retrospect my moxy for stepping out of my little box and being effective at my work probably didn't do me any favors, life back then was a lot like the early chapters of the book Citizen Girl (McLaughlin & Kraus).

So I moved on and a decade and many jobs later I find myself still single (oh well), still broke (please someone hire me), parlaying a bunch of short-term jobs into "freelance" experience, and having developed some good cooking skills.  So my goal is to use this blog to share the recipes I use (many of which involves cans, boxes, and packets) and maybe drop in some hints about life, housekeeping (ha!), and maybe some literary reviews.

Hope you enjoy and if you're looking for a Jill of All Trades with a PHD from the School of Hard Knocks - call me.