Spicy Snowstorm

What an amazing night last night!! (did you see this Video?!!) Malcolm Butler, a rookie free agent from West Alabama, made the most amazing play I’ve ever seen and won the game for us!! Yes, indeed I am proud to be a Patriot fan!! I just want to watch the play over and over. I’m sure I woke up my neighbors screaming and crying for joy.
Gosh, after all that excitement, we woke up to no school and MORE SNOW! Not again. I know, I live in New England and it is still Wintertime. It’s to be expected.
Well, if I was going to out and shovel, I would need energy! I gazed over to my tea shelf and decided to brew up some Chai.

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This is some fantastic chai! I slow-brewed a batch to keep in my thermos.
Tipu’s Chai is an authentic Indian chai based on a recipe passed down to founder, Bipin Patel, from his grandmother.
This chai was easy to brew. I placed some of the tea into a pot with water, let boil and simmer for a bit, then I added some milk and let that simmer. Once done, I strained the mixture into my thermos and sweetened with a little bit of sugar. Spicy, creamy goodness that had me ready to tackle the snow!

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It all seemed overwhelming, but I did it. Zoe and her friend Philippa came outside but they were no help!

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Apparently it’s hard work building forts and making snowballs.
Oh, how I wish I had a fireplace. My toes were so cold when I came inside. Would have been nice to warm them by a fire.

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No rest for the weary. The snow has started up again.
Stay safe and warm, my friends.

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Juno: Blizzard of 2015

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Gone are the days when I could put on my snowsuit, grab my red sled and spend the day sledding and building forts.
I’m an adult now, with responsibilities. Like reading the fine print on my lease that states: “tenants are responsible for all snow removal.” Ugh, after Juno dropped 25inches on Providence, that’s a big task.
In between bouts of shoveling(I certainly got some serious exercise), I managed to bake and cook up a storm(pardon the pun).
Chicken soup was essential.

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So easy, I shredded the chicken I had cooked in the crockpot. Sautéed garlic, celery, carrot and onion. Added the chicken, the juices from the crockpot and some broth. I let it simmer for at least an hour, added some salt, pepper and herbs to taste. Done.
On the first night conditions outside were diminishing. Everyone was hunkered down for the night. My oldest daughter was visiting her boyfriend. Her BF’s Mom is a fantastic bartender. On the snowy night, not only did she deliver my daughter to me safe and sound, but she also made me one of the best margarita I’ve ever had. Delivered in a mason jar no less. This was a spicy jalapeño margarita. Not too sweet, and a little bit “savory”

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What goes best with margaritas?! Nachos! Easy: ground beef, green chilies, cherry tomatoes, black beans and cheese. Family friendly and so scrumptious.
On the first full day of the storm the conditions were pretty nasty. After shoveling for over an hour, I needed the comfort of a gooey grilled cheese.

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This was a simple sandwich: Seven Stars Bakery sourdough bread, southwestern mustard, smokey sliced ham and sliced Cabot Cheese Vermont Cheddar. Divine. Crunchy on the outside, gooey and slightly spicy inside.
Once inside for the day I needed to bake. My youngest daughter requested cookies. I obliged and made oatmeal chocolate chip.

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While I was busy baking, Zoe was building a Lego city. She even built a bakery for me! Apparently my specialties are cookies and strawberry shortcake.
Look, there is a line out the door!

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She built her Sister a stage to rock out on.

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The sun came out today. No play quite yet. More shoveling lay ahead. Once done however, Zoe and I set out on a sledding adventure.
We made some friends on our way.

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Our destination was Moses Brown School . They have some of the best sledding hills in the city. The school and it’s headmaster became famous recently when it’s School is Closedvideo became a viral hit.
While I could still feel my toes, Zoe and I slid away.

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We laughed, had fun and I felt like a kid again.
Emma came home after sledding and building an igloo. We all warmed up and enjoyed a hearty bowl of cheese ravioli topped with a robust sausage tomato sauce.

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I’ve settled in now, poured myself a cup of tea, the girls are sleeping and I’m watching Top Chef.
We certainly fared well through the storm. I hope you have as well. Back to school and our usual routine tomorrow.
Until next time….

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Cast Iron Classic

Along with having pantry staples, every kitchen should be stocked with certain cookware staples. Tops on my list? A Cast-Iron Skillet.
I had one in my cupboard but it met a plastic colander and fell in love. They literally melted together. I still have it, but “restoring it” is another story.
For over a year I’ve been deprived of the joy and ease of cooking with cast iron.
Until this Christmas!!

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Love my Mom. Not only did I get the cream of the crop of cast-iron skillets but she added a super cute vintage apron to boot!
In 1896, Joseph Lodge and his wife, settled alongside the Cumberland Plateau of the Appalachian Mountains in Tennessee. Joseph opened his first foundry, cast some skillets and they sold like hot cakes. Lodge Cast Iron was born and to this day, “100 years and still cooking”, this family run business has boomed with not only cast iron skillets of all different sizes, but also a line of cookware and more. This company also prides itself on it’s Eco responsibility.

I was on my own the other night, craving a nice steak. I decided to christen my cast-iron.
I took out a nice piece of meat, seasoned it with salt & pepper and let it come to room temp. In the meantime, I added a little oil to the pan and let it get nice and hot. I carefully placed the steak in the pan.

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I turned the heat to medium and cooked on each side for maybe 4min each? It’s really something to eye. I like my meat medium rare. Once I felt it was done I pulled from the pan and let it rest on a cutting board. I then added a little butter to the pan and some sliced mushrooms. Added a splash of red wine to deglaze the pan and scraped up the bits and stirred the shrooms with a wooden spoon(I hate using metal in cast iron). I had some summer squash steaming in another pan. I portioned my steak(to save some for lunch the next day!) and topped with the mushrooms. Delicious!

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I’m so glad I started using my pan instead of saving for some special dinner. Every dinner is special when you cook it yourself.
The next day I was cleaning up a storm. I was hungry and happily realized I had some steak left in the fridge! I pulled it out, sliced it up and lightly sautéed the slices in a small pan with mushrooms. I topped some torn red leaf lettuce with the warm steak and shroom mixture. Drizzled with some fabulous oil and vinegar from Olive Del Mondo

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Olive Del Mondo, independently owned, is Providence, RI’s first olive oil and vinegar tasting bar. For this salad I chose a spicy olive oil and an Espresso vinegar.

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I seriously don’t know which was more delicious, the seared steak or my luncheon salad. I do know both were super easy to make.
A Lodge skillet is affordable with so many scrumptious possibilities: corn bread, buttermilk biscuits, chicken under a brick, bacon and more. Invest in this American-made classic.
Come on over, supper’s ready!

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Chicken and muffins

No, it’s not the new trend. I do love chicken and waffles and we’ll keep that combo the way it is! It just so happens that one recent day found me baking and slow cooking…..
Let’s start with bananas. You know how it goes, those last 2 bananas didn’t get eaten fast enough and now they are turning black. Wait! Don’t throw them away, they are ready to be mashed and added to an easy batter for some yummy muffins. The recipe I go to time after time is an oldie but goody dating back to Bon Appetit circa 1999! I kid you not. Why change a good thing? Super easy, here you go:
Banana Chocolate Chip Muffins
Makes 12
Ingredients:
11/2 cups all purpose flour
2/3 cup sugar
11/2 Tspn baking powder
1/4 Tspn salt
1 cup mashed bananas ( about 2 large)
1 large egg
1/2 cup unsalted butter, melted
1/4 cup milk
3/4 cup semisweet chocolate chips
Preparation:
Preheat oven to 350F. Line 12 muffin cups w/foil muffin liners. Mix flour, sugar, baking powder and salt in a large bowl. Mix mashed bananas, egg, melted butter and milk in a medium bowl. Stir banana mixture into dry ingredients just until blended ( do not over mix). Stir in chocolate chips.

Divide batter among prepared muffin cups, filling each about 3/4 full. Bake muffins until tops are pale golden and tester inserted into center comes out with some melted chocolate attached but no crumbs, about 32 minutes. Transfer muffins to rack; cool.

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If you are a regular reader you know I love my slow cooker. It gets a tremendous amount of use. I have a new favorite “dish” I will be cooking up in my slow cooker on a regular basis.
Roast Chicken in the Crockpot
This could not be easier! I’ve tried a few different “recipes” and now this will be the way I cook it.
I cut up some carrots and onions into 2inch large chunks and make a full layer on the bottom of the crockpot. You could add potatoes and parsnips but I found my chicken did not fit as nicely in with too many veggies on the bottom. Keep it simple.
I then take a 4lb chicken ( or less, no bigger though, it will not fit!) , take the insides out and rinse/pat dry. Coat chicken with a dry rub mixture. You could use paprika, garlic powder, salt and all-purpose seasoning like Mrs. Dash. This time I used a mixture of thyme, garlic powder, salt, dried parsley and oregano.
Place chicken on the veggie layer, cover and cook on high for 6 hours or low for 8.
Do not add any liquid! The chicken releases it’s own yummy juices while cooking.
My kitchen smelled amazing and the chicken looked delicious. I will not buy a rotisserie chicken anymore.

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For a complete meal you could cook up some rice pilaf, carve some slices of chicken, add the cooked onions/carrots and drizzle with some juice.
If you’d like a crispy skin you could transfer your cooked chicken to an oven safe pan and broil for a few minutes.
This chicken is now so versatile. I plan on making some chicken soup tomorrow during the snow storm. Prepping some chicken enchiladas for Sunday, and saving some for a healthy salad topping.
I just found out the Crockpot turns 75 today! Happy Birthday, yum yum.
The simple pleasure of coming home to a meal that is all ready.
Enjoy my friends!

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Coffee: the last cheap drug…….

It was a sad state of affairs this morning. I raided my change purse for a cup of coffee.

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I can give up a lot: dairy, bread, sugar, but coffee?! Um…no.
I love that first morning cup and how inspired I “suddenly” feel. Inspiration and motivation are key factors for this enthusiastic job seeker.
I may have been out of coffee to brew, but I have plenty of tea.

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You name it, I have it. Green, peppermint, Rooibos, Assam, Ear Grey and Chai. Tea, however, just doesn’t do it for me in the morning. I take a nice tea break in the afternoon and have some herbal in the evening but NOT in the morning.
What coffee do you like to brew in the morning? I have a French-press I love. Brews a great cup (or 3). My fave morning blend is Cafe Marika roasted locally by New Harvest Coffee Roasters
I’m on a strict budget now. Need something cheaper. Any suggestions?

From now on, I’d like to save my pennies for coffee out with friends.
I’ll keep the coffee trips to my top 3 Providence choices:
1.) White Electric Coffee

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2.) Seven Stars Bakery
3.) The Shop

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I’ve finished my cup(sigh…..), need to get down to business before this caffeine buzz goes away.
Don’t forget, please send me your coffee bean suggestions for a gal on a budget…
Cheers!

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Time to Stew

Winter has set in. Many a cold and grey day ahead of us.
A perfect time to cook up some stews.

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I pulled out my handy dandy crockpot. As you can see it gets a lot of use.

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Despite the fact that I am home most days, I have no time to spend all day cooking up a feast in the kitchen. I love slow cookers and recommend one to everyone I know! You take a little time prepping in the morning, place your ingredients in the pot, set the timer and go. No fuss, no muss.
I use the official “crockpot” cookbook as a guide and for inspiration.

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I borrowed it (it’s on a long term loan) from my Mom. I love that she has written comments and suggestions throughout the book. She especially loves the meatloaf recipe.

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This time around I made Beef Stew. In the book, the recipe is for a Wild Mushroom Beef Stew. I subbed a few items that I had on hand.
INGREDIENTS:
1 1/2 to 2lbs. Beef stew meat, cut into 1inch cubes
1/8 cup flour
1/2 tsp salt
1/2 tsp. black pepper
1 1/2 cups beef broth
1 tsp. Worcestershire sauce
1 clove garlic, minced
1 bay leaf
1 tsp. ground paprika: I used smoked
4 shiitake mushrooms, sliced
2 med carrots, sliced
2 med potatoes, diced
1 small white onion, chopped
1 rib celery, sliced
Put the beef in the slow-cooker. Mix together the flour, salt and pepper, and sprinkle over the meat; stirring to coat each piece of meat with flour. Add the remaining ingredients and stir to mix well. Cover; cook on Low 10-12hrs( or on High for 4-6hrs). Remove the bay leaf and stir the stew thoroughly before serving.

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I did head out that day to run some errands. It was so nice to walk up my stairs and smell yummy food cooking!
I ladled myself some stew and settled in for the evening.

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This recipe makes 5 hearty servings. A nice slice of crusty bread or some biscuits would be great alongside. This is such a family friendly meal. Both of my girls enjoy it; although Emma, my oldest, could without the carrots.
Go pull out your crock-pots my friends and Stew away!!

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A moment of reflection

While a ham stock simmers on the stove and a pork shoulder slowly cooks in the oven; I thought I’d take a moment to reflect on this past year.

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Instead of wallowing in the struggles and downsides of the year, I thought I’d count my blessings. A much preferred way to head into the New Year.
Health: so far this Fall and Winter I’m breathing well, no lung or sinus issues. I’m pretty sure my attitude helps.

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I moved this Summer to a bigger brighter space. I love all of the windows I have! My new space makes me smile every day.

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Being laid off from a job I was at for almost 5 years, sucked. I struggle at times to make ends meet. However there are silver linings and blessings underneath the crummy stuff.
My friends and family have been so supportive in so many ways. Really just being there for me. I am eternally grateful and cherish them all.

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While I job hunt I am able to look for a position I really want and am great at. Perhaps as a foodie “Vanna White”?

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I’m truly relishing the time I get to spend with my girls. Whether it’s walking my youngest to school, enjoying tea time or being there when my oldest finds out she got accepted to her top choice college!!

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We learn from our struggles and the lows make us stronger.
The savory aromas coming from my kitchen right now are making me smile and making me hungry!
Time to get back to New Year’s prep.
I raise a glass to you dear readers. Health and Happiness in the New Year ahead. 2015!! BRING IT

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