In Amherst, where I went to school there is a restaurant named Judies. They have the most amazing food. And the star attraction is pop-overs. Yummy, buttery pop overs. Did you know you can make them with a muffin tin, a blender, and stuff you have in the house? Really!
So tonight I am making Spaghetti with meat sauce (I added some philly cream cheese since the commercial makes it look so good, and it really is tasty) and pop overs.
I am a rock star.
http://www.foodnetwork.com/recipes/melissa-darabian/fool-proof-popovers-recipe/index.html
On a related note, you know, things that seem difficult but are often surprisingly easy, Sophia had a play date today. A little girl, in her grade, just moved in around the corner. I am trying so hard to back off of helicopter parenting and go for a more free range approach, but it is so against the grain for me. But this is wonderful. They played for hours. And other then dropping a plate of cookies that I had just baked in the playroom, and popping some pop corn, I did nothing. We walked her home with no pretty crafts, or just baked cupcakes, just a little dirtier than she came and a lot more tired.
It was wonderful.
Showing posts with label Sick Children. Show all posts
Showing posts with label Sick Children. Show all posts
Sunday, January 24, 2010
Wednesday, November 18, 2009
Meatballs and Mayhem
S. had strep and has been home for two days. N. is grouchy and crabby. Today, they go back to school. You would think I would be happy, but I have to go to the dentist for two fillings and to have my crown replaced (apparently the old dentist did it wrong, surprise surprise.)
I do have a new Blackberry which I am hoping to have up and running by tonight so that makes me smile. Oh and last night we had yummy meatballs. I have always struggled with meatballs. Too tough, too small, too big, not cooked enough, cooked too much, no flavor, too spicy... you get the idea. You know, I am Jewish, my mother never cooked. She made Shake and Bake and TV Dinners. And when Weight Watchers started making frozen meals, we were immediate converts. So Italian cooking is a bit of a stretch for me. But I have tried. And yesterday a friend of mine mentioned "Fried Meatballs" and how it is an all day event for her, but everyone loves them. I would have asked for the recipe, but I don't do all day cooking. I needed an easier version. So I read a million recipes, watched a few videos, and I am pretty happy with the result...
Not a Whole Day Meatballs and Easy Sauce
2 pounds ground beef (I used sirlion, because I usually do)
2 eggs
1 onion diced
1/2 cup bread crumbs
1/4 cup skim milk
handful of dried parsley and basil mixed together
1 t Janes mixed up salt
3 T of butter (softened)
2 T olive oil
1/4 cup beef broth
1 large can tomato sauce
1 large can crushed tomatoes with basil garlic and oregano
Heat up pan and add a bit of the olive oil. Saute the chopped onions until soft and translucent.
Set onions aside to cool.
Put the bread crumbs an a small bowl, add the milk, stir and set aside.
In a large bowl, beat the 2 eggs, add the meat, the Parsley, Basil, Mixed up salt and or any spices you might like. Then add the wet bread crumbs, the cooled onions and the softened butter. Mix until combined with your hands. (Don't over mix, it can toughen the meat)
Add the remaning olive oil to your pan and heat. When the pan is hot start rolling ping pong sized meatballs and dropping them in. Shake pan around often to evenly brown the balls and keep them as round as possible. Do not crowd the pan. (It took me a few batches).
When you are done, set aside as many as you want to use in tonights sauce and let the rest cool on the counter. When they are cool freeze in a tupperware. Once they are frozen you can transfer to a ziplock bag and keep in the freezer for another meal. (I add them frozen to sauce and cook them up)
Add a little beef broth to the pan and scrape up the brown bits from the bottom. Then add the cans of tomatoes. At this point you can add a drop of sugar or some spices to taste. Once it is warm and combined and you like the taste, add the meatballs and cook for at least 30 minutes.
I served this with Rotini and a loaf of Italian bread.
It was a nice ending to a difficult day.
I do have a new Blackberry which I am hoping to have up and running by tonight so that makes me smile. Oh and last night we had yummy meatballs. I have always struggled with meatballs. Too tough, too small, too big, not cooked enough, cooked too much, no flavor, too spicy... you get the idea. You know, I am Jewish, my mother never cooked. She made Shake and Bake and TV Dinners. And when Weight Watchers started making frozen meals, we were immediate converts. So Italian cooking is a bit of a stretch for me. But I have tried. And yesterday a friend of mine mentioned "Fried Meatballs" and how it is an all day event for her, but everyone loves them. I would have asked for the recipe, but I don't do all day cooking. I needed an easier version. So I read a million recipes, watched a few videos, and I am pretty happy with the result...
Not a Whole Day Meatballs and Easy Sauce
2 pounds ground beef (I used sirlion, because I usually do)
2 eggs
1 onion diced
1/2 cup bread crumbs
1/4 cup skim milk
handful of dried parsley and basil mixed together
1 t Janes mixed up salt
3 T of butter (softened)
2 T olive oil
1/4 cup beef broth
1 large can tomato sauce
1 large can crushed tomatoes with basil garlic and oregano
Heat up pan and add a bit of the olive oil. Saute the chopped onions until soft and translucent.
Set onions aside to cool.
Put the bread crumbs an a small bowl, add the milk, stir and set aside.
In a large bowl, beat the 2 eggs, add the meat, the Parsley, Basil, Mixed up salt and or any spices you might like. Then add the wet bread crumbs, the cooled onions and the softened butter. Mix until combined with your hands. (Don't over mix, it can toughen the meat)
Add the remaning olive oil to your pan and heat. When the pan is hot start rolling ping pong sized meatballs and dropping them in. Shake pan around often to evenly brown the balls and keep them as round as possible. Do not crowd the pan. (It took me a few batches).
When you are done, set aside as many as you want to use in tonights sauce and let the rest cool on the counter. When they are cool freeze in a tupperware. Once they are frozen you can transfer to a ziplock bag and keep in the freezer for another meal. (I add them frozen to sauce and cook them up)
Add a little beef broth to the pan and scrape up the brown bits from the bottom. Then add the cans of tomatoes. At this point you can add a drop of sugar or some spices to taste. Once it is warm and combined and you like the taste, add the meatballs and cook for at least 30 minutes.
I served this with Rotini and a loaf of Italian bread.
It was a nice ending to a difficult day.
Monday, November 16, 2009
A Typical Sunday
The windows are open because we are having a rare warm clear day in New York's November. Paul is outside teaching S. how to mow the lawn and N. is wearing barbie knee and wrist pads and running around pretending to be a super hero on the grass. I am inside, burning my new "Welcome Christmas" candle, watching the food network and making dinner. The menu is a common one for our family, an old standby, Chicken Cutlets, pasta with butter, and peas.
Chicken Cutlets and Pasta
6 thin sliced chicken breast cutlets
1 cup seasoned bread crumbs
1 egg
1/2 cup water
2 T Olive Oil
1 t mixed up salt (I use Janes)or other seasoning
1 pound pasta (any shape)
3 cloves of Garlic, minced
1/3 C fresh grated Parmesan cheese ( I use my micro plane to grate this right into the pasta)
A few pinches of Fresh Parsley, chopped fine.
Season the chicken cutlets on both sides.
Beat egg and water together.
Dip chicken in egg wash and then in bread crumbs.
Heat olive oil in large skillet on a medium flame.
Cook breasts a few minutes on each side until lightly browned. Take out and rest on paper towels to de grease.
Meanwhile I prepared the Dittalini Pasta (Small tubes) on my pasta pot until al dente.
To the skillet I add a spoon full of Pasta water and scrape up the browned chicken pieces. Then I add about 2 T of butter, a sprinkling of the mixed up salt, and three cloves of minced garlic.
When this is all combined, I add the pasta and cook for another minute or two.
Top with fresh grated Parmesan Cheese and parsley.
I made steam fresh peas to go with it.
It was really good, and my kids eat it for dinner and the next day for lunch. Sometimes I double the chicken and freeze some for quick weeknight dinners, this time I didn't.
I wrote the above yesterday, today, things have shifted. S. is home sick after the nurse called me to pick her up. I had just finished my food shopping and bought soup greens to make stock for Thanksgiving. So, instead of that, the chicken soup is bubbling on the stove while my feverish girl watches the Jungle Book in her pink Snuggie.
Maybe soon I will take a break from my plan of cleaning up and read her a whole chapter book at once. Maybe...
Chicken Cutlets and Pasta
6 thin sliced chicken breast cutlets
1 cup seasoned bread crumbs
1 egg
1/2 cup water
2 T Olive Oil
1 t mixed up salt (I use Janes)or other seasoning
1 pound pasta (any shape)
3 cloves of Garlic, minced
1/3 C fresh grated Parmesan cheese ( I use my micro plane to grate this right into the pasta)
A few pinches of Fresh Parsley, chopped fine.
Season the chicken cutlets on both sides.
Beat egg and water together.
Dip chicken in egg wash and then in bread crumbs.
Heat olive oil in large skillet on a medium flame.
Cook breasts a few minutes on each side until lightly browned. Take out and rest on paper towels to de grease.
Meanwhile I prepared the Dittalini Pasta (Small tubes) on my pasta pot until al dente.
To the skillet I add a spoon full of Pasta water and scrape up the browned chicken pieces. Then I add about 2 T of butter, a sprinkling of the mixed up salt, and three cloves of minced garlic.
When this is all combined, I add the pasta and cook for another minute or two.
Top with fresh grated Parmesan Cheese and parsley.
I made steam fresh peas to go with it.
It was really good, and my kids eat it for dinner and the next day for lunch. Sometimes I double the chicken and freeze some for quick weeknight dinners, this time I didn't.
I wrote the above yesterday, today, things have shifted. S. is home sick after the nurse called me to pick her up. I had just finished my food shopping and bought soup greens to make stock for Thanksgiving. So, instead of that, the chicken soup is bubbling on the stove while my feverish girl watches the Jungle Book in her pink Snuggie.
Maybe soon I will take a break from my plan of cleaning up and read her a whole chapter book at once. Maybe...
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