Seriously?

I am NOT making these, I am NOT making these, I am NOT making these...

Don't think I could pull it off anyway.

From Pixel Whisk.

Happy Valentine's Day!

Stumbled across this this morning. I wonder if I have time to make them before tonight...

From Pixel Whisk.

Recipe here.

Santa Hat Brownies

How cute are these? Wish I'd found them before I took boring brownies to a party last night.

Recipe at Daisy's World:

http://daisyt13.wordpress.com/2011/12/04/santa-hat-brownies/

Yummy Looking Chicken Sausage Rolls

Don't these look scrumptious?

Recipe and photo by A Spoonful of Sugar:

http://www.aspoonfulofsugardesigns.com/2011/10/chicken-sausage-rolls.html

Tortellini Sausage Soup

Thanks to a bloggy friend, I recently discovered ourbestbites.com.
Mostly recipes, with a couple of crafty things thrown in.

Last night I made Tortellini Sausage Soup.
It was really, really good.

You can find the recipe here.

Cupcake Inspiration

I just saw these over at Little Birdie Secrets.

I think I may have to make some.

It's much simpler than it looks.

Go have a look.

Tomato & Goat Cheese Tarts

Yum, yum, yum!
These are not diet or budget friendly but, oh my!  So good!

Tomato & Goat Cheese Tarts
(Recipe by the Barefoot Contessa in House Beautiful Magazine)
Makes 4 tarts

3 tbs good olive oil, plus more for brushing
4 c thinly sliced yellow onions (2 large onions)
3 large garlic cloves, cut into thin slivers
Kosher salt & freshly ground pepper
3 tbs white wine
2 tsp minced fresh time, plus sprigs for garnish
1 package (17.3oz) puff pastry sheets, thawed overnight in the refigerator. Use cold.
4 tbs grated Parmesan cheese
4 oz garlic & herb Montrachet goat cheese
1 large tomato, cut into 4 (1/4"-thick) slices
3 tbs julienned basil leaves
2 oz Parmesan cheese, shaved with a vegetable peeler

1. Preheat the oven to 425 degrees Fahrenheit. Line a sheet pan (or two - see notes) with parchment paper.
2. Heat 3 tbs oil in a large skillet over medium-low heat and add the onions and garlic. Saute for 15 to 20 minutes, stirring frequently, until the onions are limp and there is almost no moisture remaining in the skillet.
3. Add 1/2 tsp salt, 1/4 tsp pepper, the wine, and thyme and continue to cook for another 10 minutes, until the onions are lightly browned. Remove from the heat.
4. Unfold each sheet of puff pastry on a lightly floured surface and roll it lightly to an 11" x 11" (see notes) square. Using a circular object as a guide, cut two 6" circles from each sheet of puff pastry.
5. Using the tip of a sharp paring knife, score a circle 1/2" inside the edge of each pastry. Prick the pastries all over with the tines of a fork and place them on the sheet pan.
6. Sprinkle a tablespoon of the grated Parmesan on each round, staying inside the scored border.
7. Place 1/4 of the onion mixture on each circle, again staying within the scored edges.
8. Crumble 1 oz of goat cheese on top of the onions.
9. Place a slice of tomato in the center of each tart.
10. Brush the tomato lightly with olive oil and sprinkle with basil, salt, and pepper.
11. Finally, scatter 4 or 5 shards of Parmesan on each tart. If the pastry is warm, chill for 15 minutes.
12. Bake for 20 to 25 minutes, until the pastry is golden brown.
13. Garnish each with a sprig of thyme and a drizzle of olive oil. Serve warm.

NOTES:

1. Four pastries will not fit on one sheet pan - at least not the ones I have. I used two, and I have two ovens, so it worked out just fine. If you have a convection oven, you can put two sheet pans in there with no problem. If you don't, you may have to bake two at a time, and keep the others in the fridge until you're ready to put them in the oven. Or buy a large sheet pan, which I think I'm going to do anyway.
2. I did not garnish these with sprigs of thyme, but if you're making them for guests you can.
3. Remember to take the pastry out the night before.
4. Parmesan cheese off the shelf next to the pasta is NOT grated Parmesan cheese. You need to find it in the deli, next to the other cheese.
5. Don't skimp on the cooking of the onions. They are the most important part of this dish, in my opinion, and need to be sweet and yummy.
6. I couldn't find Montrachet goat cheese and used another brand, so I think as long as it's garlic & herb it'll be just fine.
7. You can buy Parmesan cheese already shaved.
8. An 11" x 11" square will not cut into two 6" rounds (duh!) so I cut one and then pressed some of the cut-off pastry onto the remaining bit to make it big enough.
9. You HAVE to score the pastry border and keep the toppings inside of it if you want a puffy look.
10. I did not drizzle extra olive oil over the tomatoes or the top of the tarts. Puff pastry is fatty enough already, thank you.

Enjoy!

Dinner on a Dime #1

OK, not quite a dime, but I do aim to cook for under $10 most nights of the week.  I tell myself that this makes up for the $25 Friday night pizza and the occasional dinner out.
Years ago a friend and I used to challenge ourselves to make dinner for under $5 but that was years ago and in the pre-teenager era.

I also love my crockpot.  There's nothing like taking 5 minutes or so to prepare dinner in the morning and not having to think about it again.  Love it!

This recipe works well for children (peanut butter!) or adults.

Crockpot Thai-Style Pork Stew
(Adapted from Cooking Light Magazine)

For the stew:
2lbs boneless pork loin, cut into 4 pieces
1 red bell pepper, cut in 1"x1/4"-ish strips
1/4 c teriyaki sauce
2 tbs rice vinegar
1 tsp crushed red pepper (optional)
2 garlic cloves, crushed
1/4 c creamy peanut butter

Remaining ingredients:
6 c hot cooked Basmati or Jasmine rice (2 c uncooked)
1/2 c chopped green onions
2 tbs chopped dry-roasted peanuts
8 lime wedges

To prepare stew, trim fat from pork.  Place pork and next 5 ingredients (thru garlic) in crockpot.
Cover with lid and cook on low for 8 hours.
Remove pork from pot and coarsely chop.
Add peanut butter to liquid in crockpot.  Stir well.
Gently stir in pork.
Spoon into bowls on top of rice and sprinkle with onions and peanuts.  Serve with lime wedges.

NOTES:
I use whatever pork roast is on sale, even bone-in (just add 4oz or so for the bone) and try not to pay more than $1.99/lb.
The bell pepper cooks away completely.  Kids won't notice it.
I like Trader Joe's Soyaki, but any teriyaki sauce will work just fine.
Jasmine rice is my favorite.  It adds extra flavor.
Be gentle when mixing the meat back in with the sauce or you'll have mush, which still tastes good but looks a little unappetizing.
The green onions, peanuts and lime are just for when I want to be "fancy".  I normally don't bother.

Almost Homemade Banana Bread

This is my go-to quick banana bread recipe.  When the bananas are over-ripe and time is at a premium, it's a life saver.  Not totally homemade, but yummy!

Banana Nut Bread
(from Real Simple Magazine - November 2004)

1 box yellow cake mix
1 large package instant Banana Cream Pudding
1/2 cup water
1/2 cup canola oil
2 ripe bananas, mashed
4 eggs
1 cup chopped pecans/walnuts (optional)

Add all ingredients except nuts to mixing bowl and mix according to cake package instructions.
Add nuts and slowly mix in until just incorporated.
Pour into 2 large or 4 small greased loaf pans.
Bake at 350 degrees Fahrenheit (180 degrees Celcius) for 40 to 45 minutes or until cooked all the way to the center.
Let cool in pans for 5 minutes before tipping out.

Ingredients.


Mash, mash...


Grease the pans.  I just use spray.


Chop the nuts.  I love this chopper because it contains the mess.


Mix.  Love my KitchenAid!


How do I ensure that all loaves are the same size?  Weigh them!


Yum!

Milk-Bone Substitutes

Sydney is the other girl in our family.

She likes Milk-Bones. Well, actually she'll eat anything but Milk-Bones are what she gets.
Milk-Bones are pricey and I'm trying to do what I can to save money over here.
I scanned the web and found this recipe (Basic Dog Treats). The result - 250 very tasty little heart-shaped biscuits.

Actually DH claims that if I added salt, he would eat them too.

I calculated the cost to see if this made economic sense.
(I used good quality chicken stock, which drove the price up significantly.)

Unbleached flour $0.17
Whole wheat flour $0.21
Cornmeal $0.42
chicken stock $4.05
yeast $0.49

Total: $5.34 per batch of 40oz, which is $0.13 per ounce
If I'd used cheap, canned chicken stock: $0.08 per ounce

Milk Bones: $4.69 for 24oz, which is $0.20 per ounce

Bottom line: Even taking into account the electricity used to bake these, homemade is cheaper and much better for Sydney, having none of the coloring and preservatives found in commercial biscuits.