Tuesday, October 3, 2017

In response to the horrific Las Vegas Shooting...

This hymn is in my heart right now. I hope that MiniGSki will be the peace in the world in years to come as well..
Let there be peace on earth
And let it begin with me
Let There Be Peace on Earth
The peace that was meant to be
With God as our Father
Brothers all are we
Let me walk with my brother
In perfect harmony.
Let peace begin with me
Let this be the moment now.
With ev'ry step I take
Let this be my solemn vow
To take each moment and live
Each moment in peace eternally
Let there be peace on earth
And let it begin with me.

Songwriters: Jill Jackson / Sy Miller

Wednesday, May 17, 2017

Lactation Cookies

Do not try to double this recipe unless you have one of those big KitchenAids.

The Miracle Milk Cookie
Ingredients:
2 Tbsp. flaxseed meal {or linseed can be used} 
4 Tbsp. water
1 cup butter, softened
1 cup white sugar
1 cup brown sugar
2 large eggs
1 tsp. vanilla
2 cups all purpose flour (Note: I've also used self-rising flour for this recipe, if you use self-rising flour do not add baking soda or salt to the recipe)
1 tsp. baking soda
1 tsp. salt
2-6 Tbsp. Brewer’s Yeast {This is the active ingredient, so the more the better. I used about 3 Tbsp. and it worked great!}
3 cups quick oats
1 cup chocolate chips
Directions:
1.    Preheat oven to 375ºF. 
2.    Mix together the flaxseed and water and let sit for 5 minutes.
3.    Meanwhile, cream together the butter and sugars.
4.    Add eggs one at a time and mix well.
5.    Add flaxseed mix and vanilla.
6.    In a medium bowl, combine together flour, baking soda, salt, Brewer’s Yeast, and oats.
7.    Add to the butter mixture 1/2 cup at a time.
8.    Once the dough is mixed together well, add chocolate chips.

9.    Bake for 9-11 minutes.

Wednesday, May 10, 2017

Poblano Chili 3 Ways - Way 3: Chili Stroganoff


This was really good. While not my FAVORITE of the 3 dishes, it was a strong contender and a great choice to help use up sour cream.












Chili Stroganoff
Ingredients
8 ounces uncooked wide egg noodles
1 tablespoon olive oil
12 ounces cremini mushrooms, quartered
2 tablespoons chopped fresh thyme
2 teaspoons smoked paprika
1/4 teaspoon ground cinnamon
5 garlic cloves, minced
2 cups cooked chili (from Smoky Beef and Poblano Chili
3/4 cup reduced-fat sour cream
1/4 cup 2% reduced-fat milk
1/2 teaspoon kosher salt
1/3 cup chopped green onions
How to Make It
Cook pasta according to package directions, omitting salt and fat; drain.
Heat oil in a large skillet over medium-high heat. Add mushrooms; cook 6 minutes or until browned, stirring occasionally. Add thyme, paprika, cinnamon, and garlic; cook 30 seconds, stirring constantly. Add chili; cook 5 minutes or until almost all of the liquid has evaporated, stirring frequently. Remove pan from heat; let stand 5 minutes. Combine sour cream and milk in a bowl; stir into chili mixture. Stir in salt.
Divide pasta evenly among 4 plates; top evenly with chili mixture. Sprinkle with green onions.

Wednesday, May 3, 2017

Poblano Chili 3 Ways - Way 2: Chili Pot Pie with Cheddar Biscuits

yes yes yes yes yes yes yes....
Why are you not making this yet?














Chili Pot Pie with Cheddar Biscuits
Ingredients
1 tablespoon olive oil
1/4 teaspoon kosher salt
1 (11-oz.) pkg. diced peeled butternut squash
5 cups cooked chili (from Smoky Beef and Poblano Chili), divided
5 ounces all-purpose flour (about 1 cup plus 3 Tbsp.), divided
Cooking spray
1/4 cup plain yellow cornmeal
2 teaspoons baking powder
2 tablespoons frozen unsalted butter, grated
3 ounces grated cheddar cheese (about 3/4 cup)
1/2 cup nonfat buttermilk
2 tablespoons chopped fresh parsley (optional)
How to Make It
Preheat oven to 475°F.
Heat oil in a large skillet over high heat. Add salt and butternut squash; cook 2 minutes, stirring occasionally. Reduce heat to medium-high and cook 5 minutes, stirring occasionally. Combine 1 cup chili and 3 tablespoons flour in a bowl; add to pan. Add remaining 4 cups chili to pan; bring to a simmer. Spoon chili mixture into an 8-inch square baking dish coated with cooking spray.
Combine remaining 1 cup flour, cornmeal, and baking powder in a bowl. Cut butter and cheese into flour mixture using a pastry blender or 2 knives until mixture resembles coarse meal. Stir in buttermilk just until combined. Drop flour mixture evenly over chili to form 24 biscuits (about 2 teaspoons each). Bake at 475°F for 15 minutes or until biscuits are golden brown. Sprinkle with parsley, if desired.

Wednesday, April 26, 2017

Poblano Chili 3 Ways - Way 1: Chili

This one was perfect. I thought 3 Poblano chilis would be too much so I only used 2. TOTALLY could have done 3. Follow the recipe and you will be golden!

Photo is not by me again. I failed to take a photo when I made this. Forgive me.


Smoky Beef and Poblano Chili
Ingredients
Cooking spray
2 1/2 pounds 93% lean ground beef, divided
3 cups chopped yellow onion (about 2 large)
3 cups seeded, chopped poblano peppers (about 3)
3 tablespoons chopped garlic
3 tablespoons chili powder
1 tablespoon chipotle chile powder
1 tablespoon ground cumin
2 tablespoons unsalted tomato paste
1 (12-oz.) bottle Mexican lager
4 cups unsalted beef stock, divided
2 1/2 tablespoons all-purpose flour
1/2 cup chopped fresh oregano
3/4 teaspoon kosher salt
2 (28-oz.) cans whole peeled plum tomatoes, drained and crushed
1 cup diced ripe avocado
2 tablespoons sliced red Fresno chile (optional)
Cilantro sprigs


How to Make It
Heat a large Dutch oven over high heat. Coat pan with cooking spray. Add 1 1/4 pounds beef to pan; cook 4 minutes or until browned, stirring to crumble. Place cooked beef in a bowl. Repeat procedure with cooking spray and remaining 1 1/4 pounds beef.
Add onion, poblano pepper, and garlic to pan; cook 5 minutes, stirring occasionally. Return beef to pan. Stir in chili powder, chipotle chile powder, and cumin; cook 1 minute. Add tomato paste and beer, scraping pan to loosen browned bits; cook 2 minutes. Add 3 1/2 cups beef stock to pan; bring to a boil.
Combine remaining 1/2 cup beef stock and flour in a bowl, stirring with a whisk. Add flour mixture to pan, stirring constantly with a whisk. Stir in oregano, salt, and tomatoes; bring to a boil. Reduce heat, cover, and simmer 45 minutes, stirring occasionally. Remove pan from heat. Reserve 7 cups chili for Chili Potpie with Cheddar Biscuits and Chili Stroganoff.
Divide remaining 6 cups chili among 4 bowls; top evenly with diced avocado, sliced fresh chiles, if desired, and cilantro sprigs.

Wednesday, April 19, 2017

Mushroom Thyme Pot Pies


Now, to be clear, these were SUPER YUMMY...but...

They were just too much dang work. Even when I wasn't a mom, these would have been too much work in my opinion. I will use the dough in the future for a different pot pie, but I will not be putting in 3 days worth of work for something like this again.
Please note the Picture is not mine. This is the photo from Bon Appetit Magazine that made me want to make them.


Mushroom Thyme Pot Pies
Ingredients

Makes 8 Servings

Dough

2¼ cups all-purpose flour

1½ teaspoon kosher salt

½ cup (1 stick) chilled unsalted butter, cut into pieces

1 large egg, beaten to blend

1 tablespoon distilled white vinegar

Mushroom Gravy

2 tablespoons olive oil

5 tablespoons unsalted butter, divided

1 medium onion, chopped

1 tablespoon tomato paste

1 pound crimini mushrooms, stems trimmed, quartered

½ cup dry sherry

4 cups low-sodium chicken broth

¼ cup dried porcini mushrooms

3 tablespoons all-purpose flour

Assembly

½ fennel bulb, chopped (I used a bit of fennel seed with celery instead)

1 cup red pearl onions, peeled (I just used diced white)

3 tablespoons unsalted butter, divided

Kosher salt, freshly ground pepper

2 sprigs thyme, plus leaves for serving

8 ounces oyster or maitake mushrooms (I just used crimini)

All-purpose flour (for surface)

1 large egg

Flaky sea salt

Special Equipment

Eight 6-oz. ramekins

 

Preparation

Dough – I made this on Monday before I made this dish on Wednesday

Whisk flour and salt in a large bowl. Work in butter with your fingers until only pea-size pieces remain. Combine egg, vinegar, and ⅓ cup ice water in a small bowl and drizzle over flour mixture; quickly work in with your fingers until a shaggy dough forms.

Turn out dough onto a work surface and press together, working just enough to form a smooth ball with no dry spots. Wrap in plastic and chill until very cold, at least 2 hours.

Do Ahead: Dough can be made 3 days ahead. Keep chilled.

Mushroom Gravy – I made this on Sunday before I made this dish on Wednesday

Heat oil and 2 Tbsp. butter in a medium saucepan over medium. Cook onion, stirring occasionally, until very soft, 10–12 minutes. Add tomato paste and cook, stirring often, until color darkens and paste completely coats onion, about 1 minute. Add button mushrooms and cook, stirring occasionally, until softened and any liquid has evaporated, 12–15 minutes. Add sherry and cook until almost completely evaporated, about 5 minutes. Add broth and porcini mushrooms. Bring to a simmer and cook until reduced by half (about 2½ cups), about 1 hour. Strain mushroom broth through a fine-mesh sieve into a medium bowl, pressing down on solids; discard solids.

Heat remaining 3 Tbsp. butter in a large saucepan over medium. Whisk in flour and cook, whisking often, until flour begins to smell nutty, about 4 minutes. Whisking vigorously to prevent lumps, add mushroom broth and increase heat to medium-high. Bring to a simmer and cook 1 minute. Remove from heat.

Do Ahead: Gravy can be made 3 days ahead. Let cool; cover and chill.

Assembly - I assembled them on Tuesday before baking them on Wednesday

Place a rack in middle of oven; preheat to 425°. Combine fennel, onions, 1 Tbsp. butter, and 1 cup water in a small saucepan; season with kosher salt and pepper. Bring to a boil over medium-high, cover, and reduce heat. Simmer until fennel and onions are crisp-tender, 5–8 minutes. Uncover; cook until liquid evaporates, 15–18 minutes. Let cool.

Heat remaining 2 Tbsp. butter in a large skillet over medium. Cook thyme sprigs and mushrooms, tossing occasionally, until mushrooms are browned and tender, 6–8 minutes. Let cool; pluck out thyme.

Divide fennel mixture and mushrooms among ramekins. Spoon gravy over top. Divide dough in half. Working with one at a time, roll out to ¼" thick. Cut out 2 rounds about ½" wider than the diameter of ramekins. Gather up scraps, reroll, and cut out 2 more rounds (for 8 total).

Whisk egg, a pinch of kosher salt, and 1 tsp. water in a small bowl. Brush dough with egg wash; place over ramekins, brushed side down. Press firmly around sides to adhere. Brush tops of dough with egg wash; sprinkle with thyme leaves and sea salt. Set pot pies on a rimmed baking sheet and bake until crusts are golden brown and domed, 25–35 minutes.

Do Ahead: Pot pies (without brushing outside of pastry and topping) can be assembled 1 day ahead. Cover pot pies and extra egg wash separately and chill.

Monday, April 10, 2017

34 ere 34: a birthday goal list to apologize for missing 2 years

Here I am, It has been 2 birthdays since I last attempted one of these lists. Between moving cross-country, starting a new job, buying a house, being pregnant, and now having a baby, I am not surprised I feel off the wagon of resolutions and Bucket Lists. Now, though, I am ready to have an outlet of fun and excitement for the next year of my life. Though it is not complete currently I will update as the year goes. Thus I give you:


34 before 34!

Health

1) Run a 5k

2) Run a 10k

3) Complete 90 Day BBM Challenge

4) Get to Pre Baby Weight 135

               

Creativity

1) Recreate 1 thing from my “recreate” list

2) Knit or Crochet Gifts for Christmas

3) Learn to use my Sewing Machine

4)



Just Cuz

1) Throw a Dinner Party

2)

3)

4)




Cooking

1) Learn to Debone a Chicken

2) Learn to Decorate a Cake - Buttercream specifically

3) Do a week of meal planning/Meal prep for a Month

4)



Adventure

1) Go Ziplinging with MiL

2) Go on an unplanned Weekend Trip

3)

4)




Travel

1) Go to Michigan with Golomskis

2) Go Somewhere with Bocks

3)

4)




Quarters

1) 2 things TBD on my 1/4 birthday July 10th 

A)

B)

2) 2 things in any category TBD on my 1/2 birthday October 10th

A)

B)

3) 2 things TBD on my 3/4 birthday January 10th

A)

B)


Learning

1)

2)

3)

4) 34 Books To read: (4 Classics)

1. A Slow Regard of Silent Things - Patrick Rothfuss

2. Blood Rites - Jim Butcher

3. Dead Beat - Jim Butcher

4. Proven Guilty - Jim Butcher

5. White Night - Jim Butcher

6. Small Favor - Jim Butcher

7. Turn Coat - Jim Butcher

8. Changes - Jim Butcher

9. Ghost Story - Jim Butcher

10. Classic -  

11. Classic - Walden - Henry David Thoreau

12. Definitely Dead - Charlaine Harris

13. All Together Dead (Lucky) - Charlaine Harris

14. From Dead to Worse (Gift Wrap) – C. Harris

15. Dead and Gone (Two Blondes) - C. Harris

16. Dead in the Family (Small-Town Wedding) -Charlaine Harris

17. Dead Reckoning - Charlaine Harris

18. The Fault in Our Stars - John Green

19. Classic -

20. Dirk Gently's Holistic Detective Agency - Douglas Adams

21. The Bad Beginning - Lemony Snicket

22. The Reptile Room - Lemony Snicket

23. The Wide Window - Lemony Snicket

24.  The Miserable Mill - Lemony Snicket

25. The Austere Academy - Lemony Snicket

26. The Ersatz Elevator - Lemony Snicket

27. The Vile Village - Lemony Snicket

28.  The Hostile Hospital - Lemony Snicket

29. The Carnivorous Carnival- Lemony Snicket

30. The Slippery Slope- Lemony Snicket

31. The Grim Grotto- Lemony Snicket

32. The Penultimate Peril- Lemony Snicket

33.  The End- Lemony Snicket

34. Classic - Dracula - Bram Stoker