Tomorrow ends my stint in jury duty. It was a short week but strangely enough we members of the jury have bonded in our time together, despite the fact that nobody seems to know anybody else's name. The best way I can describe it is to say that its like an extended field trip in high school.
- 1/2 cup butter, softened
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 2 eggs
- 1 tbsp molasses (rum also works, as does 1 tsp vanilla)
- 1 1/2 cups mashed banana (3-4 bananas)
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 tsp salt
- 2 tsp cinnamon
- 1 tsp nutmeg
- 1/4 - 1/2 cup chopped walnuts
This was a play off a dinner we made a few months ago with red curry and pork chops. For that meal we used an Archer Farms meal in a box kit that didn't have near enough rice. For this one we just stuck to the basics:
- 1 pkg thin cut pork chops (as many as you need)
- 1 pkg Tasty Bite Tikki Masala simmer sauce
- 1 tbsp olive oil or butter
- White rice
First off, a quick note: I have jury duty this week, which despite what you might hear from other people, is fascinating stuff. So thats 5-8 hours every day, plus I need to at least tread water at my regular job, which doesn't leave me a whole lot of time to cook or write about cooking. So there is a pretty good chance I'll be making pasta and sandwich staples that you can find on this blog throughout the rest of the week and weekend. Thats too bad.
1/2 cup chopped broccoli
1-2 cups cooked white rice
2 tbsp Cashews
1/2 cup water
1/2 cup soy sauce
2 1/2 Tbsp cornstarch
2 Tbsp sugar
2 tsp white vinegar
1-2 Tbsp white wine or dry sherry
Saute vegetables in separate pan until tender and set aside.
Cook rice, set aside
Mix sauce ingredients, stir, set aside
Add chicken to wok (or saute pan) with a little oil
Add chicken and sauce to clean pan, heat thoroughly. Sauce will thicken.
Add vegetables & stir until sauce is thicker veggies are warmed through
Later today, Lauren is going to be participating in an informal potato salad throwdown as part of a potluck lunch at work. The gauntlet was thrown Monday afternoon. I have no idea how, I just got an email saying
- 3 pounds red potatoes
- Kosher salt
- 1 cup mayonnaise
- 1/4 cup buttermilk
- 2 tablespoons Dijon mustard
- 2 tablespoons whole-grain mustard
- 1/2 cup chopped fresh dill
- Freshly ground black pepper
- 1/2 cup chopped celery
- 1/2 cup chopped red onion
- Roasted potatoes
- 1/2 cup chopped green onion
- 1 cup raw corn (about 1 ear of corn)
- Herbs de Provence/Parisien Bonnes Herbes
We laid the potatoes in a single layer on a baking sheet and roasted them at 400 degrees for 35 minutes. When they were done we let them cool, scooped them into a bowl, and made potato salad.
Yesterday I made muffins for Tuesday morning breakfast and a Monday night snack. I used the sour cream muffin recipe, added a tablespoon of lemon juice and a small package of blueberries.
2 cups flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt1/4 teaspoon nutmeg
1 cup sour cream
2/3 cup brown sugar (packed)
1 stick butter (melted)
1 teaspoon vanilla
Whisk together dry ingredients, then wisk together wet ingredients. Combine wet and dry with a few quick strokes until the batter is just formed. Bake at 350 or 375 for 10-12 minutes, or until you can stick a fork in the middle and have it come out clean.
Last night Lauren decided she wanted to try something completely different. I can't really explain why because I don't know. She bought some tempeh over the weekend as had convinced herself it was going to taste really good. Lately she has been giving me a hard time about how our meals are always based around meat. Again, why? I don't know. I happen to be good at cooking and eating meat.
Last night we decided to take something old and make it new. I like to use Mondays and Tuesdays to survey the available refrigerator space and grocery situation and then make a meal plan so that I can have dinner + leftovers for lunch throughout the week, and I like to do it so that I'm not racing to eat the same thing twice a day before it spoils.
- 4 cups diced cooked chicken
- 1 rib minced celery
- 1/4 cup chopped fresh basil leaves
- 1/4 cup slivered almonds
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1 1/2 teaspoons fresh lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 6 ears corn, shucked
- Cilantro Lime Butter, recipe follows
- 2 sticks unsalted butter, at room temperature
- 1/4 cup chopped cilantro leaves
- 1 lime, zested and juiced
- 2 teaspoons salt
- 3/4 teaspoon cayenne pepper
Hooray, time for another "what am I looking at? I guess I'll have to take his word for it" casserole pictures.
This weekend, Lauren and I spent some time constructing our greatest cake yet. The inspiration was Sofia's 4th birthday and her love of Dr. Seuss. Sofia is the daughter of our friends Peter and Rachel. About a year ago Lauren and I made a two-tiered fondant covered birthday cake for Lauren's friend Julie. In the 12 months since that cake we've been seeing all sorts of competive cake building competitions on Food Network Challenge. So back in March I emailed Rachel about doing a Dr. Seuss cake for Sofia's birthday. This weekend Lauren and I created and delivered it.
I wanted to knock out this entry real quick before I get to the main event, so that I can discuss these components more in depth as recipes and leave the cake thread to discussion of the construction.
- 1 - 16oz pkg mini-marshmallows
- 3 tbsp water
- 1 tbsp vanilla
- 6-8 cups powdered sugar
- Vegetable shortening
- 3 tbps butter
- 1 - 10.5 oz bag of mini marshmallows
- vegetable shortening
- 1/2 cup (1/2 stick) of vegetable shortening
- 1/2 cup softened butter
- 1 teaspoon vanilla
- 4 cups powdered sugar
- 3 tbsp milk
Check back either late tomorrow night or Sunday and I am certain you will find your effort to be worthwhile. The entry will be either wildly impressive, or wildly amusing and worthy of a post on CakeWrecks.
That picture is a hint, and I don't know those kids.