Sunday, November 29, 2009
Sunday, November 22, 2009
- Clean out the fridge to make as much space as possible for the incoming.
- Put all your recipes together and scan them, compiling the amounts of the same items into one list, so three recipes call for 1/2 cup of cream means you need add pint to list. A great tip on recipes is to think about making items that require the same oven temperature for your sides, or don't require the oven. Makes life SO much easier.
- Check your pantry against the list, crossing off what you have. It's cheaper to use what you have on hand — just make sure you have enough!
- Remember the bulk aisle to save money on the nuts and other items.
- Don't forget the items you need to make the leftovers into soup or casserole.
- Chop list, list all the quantities of produce you need prepped and measured into one list. You can do this work a day ahead, even two days for some items. Plus, the prepped items take far less space in the fridge — leaving room for the turkey.
- Errand list, things for us like pick up the turkey from the farm (already butchered, thankfully), liquor store, and items that need to be purchased day before like fresh bread or ice.
- House list, vacuum, set table, anything on the to-do's that can be divided and conquered. Share the wealth, I say!
Tuesday, November 03, 2009
I promised Ruthy I would post this recipe.
Crispy Brussels Sprouts
1 lb. Brussels sprouts, quartered
1 tbs. olive oil
1 tbs. balsamic vinegar
1/4 cup pine nuts
1/4 lb. bacon, diced
1 large shallot, minced
2 tbs. olive oil
2 tbs. red wine vinegar
Salt and pepper to taste
2 oz. Pecorino Romano shavings
Preheat the oven to 375 degrees F, roast setting, if you have convection oven, or 400 degrees for a regular oven.
Toss the sprouts with olive oil and balsamic. Place in a single layer on a baking sheet. Roast for about 15-20 minutes until they start to show some golden brown (the balsamic will make it harder to tell what's roasted and what's vinegar). Go for lots of golden brown, you may have to stir once during roasting. When the sprouts are getting close to done, add the pine nuts to toast them. Remove from oven and place on a platter.
While the sprouts are getting crispy, cook the bacon in a skillet until almost done. Pour off all but one tbs. of the grease. Add the shallot and finish cooking the bacon and shallot until browned and done. Remove from stove, whisk in olive oil and red wine vinegar. Salt and pepper to taste. Drizzle the dressing over the sprouts. Top with the shavings of Pecorino.
And, Cargill, what's with treating meat with ammonia during processing, and still having it contaminated? Not just with E. coli now, but ammonia, too? This meat was used for school lunches. Your meat patties were also the source of the E. coli that sickened the article subject.
“I have to look at the entire industry, not just what is best for public health,” Dr. Petersen said.
Monday, November 02, 2009
First, congratulations to GiGi as the random drawing winner of October's book, Vegan Lunch Box Around the World.