when life gives you lemons

Recently the carnivore and I lost our beloved Miss Kitty. After nineteen wonderful years, she simply slipped away. She was my best cat friend and saw me through many trying times. Perfect in every way, she reigned over everyone in our house. She was quite the foodie too. She liked yogurt lids and cereal milk remains. She loved my husband's red sauce most of all. After licking the bowl her little white mussel would turn orange. Life around here just isn't going to be the same without her.

And on the day it happened, I was needless to say grief stricken. So, what did I do? I buried myself in baking. Cooking always calms me. And at the end I get to indulge in my creation. But what to make? Life had just handed me a terrible load of lemons to say the least. So to celebrate her I made this lemon ricotta cake (adapted from Italian: the essence of mediterranean cuisine).

To make this cake you will need:
 6 tblsp of butter, softened
3 eggs, separated
3/4 cup of sugar
1/2 cup of ricotta
1 1/2 cups of flour
1 1/2 tsp of baking powder
the zest and juice of one lemon
some fresh blueberries, for garnish
powdered sugar, for dusting

Start by preheating your oven to 350 degrees. Grease a 9 inch spring form pan. Line it with wax paper. Grease the paper and dust with flour too. Cream the butter and sugar together. Add the egg yolks one at a time to the mixer. Add in 2 tblsp of the flour, the lemon zest and juice. Mix well. In a different bowl beat the egg whites until they form stiff peaks. Fold them into the batter. Turn the mixture into the spring pan. Spread out evenly. Bake for 45 minutes, until the crust is golden. Let cool in the pan for ten minutes. Then place on a baking sheet to finish cooling. When ready to serve top with powered sugar and fresh blueberries.

It was heavenly sweet, just like Kitty. Rest in peace, friend.

gift wrapped

I happen to believe that part of a present is its presentation. The carnivore disagrees with me. Every year at Christmas I carefully match ribbons and bows with pretty paper on each gift I give. If it were up the carnivore we would throw everything in a brown bag, staple it shut, and call it a day. (I seriously had to have a conversation with him the other day about why we couldn't reuse plastic grocery bags to put gifts in.) In fact, he is notorious for doing just that in his family. The first year we were together I compromised and wrapped things in brown butcher paper with colorful ribbons. But now, since I do all the wrapping, I am back to my old ways. And I feel the same way about my food. You eat with you eyes first, right? That's why I love these little packages.

To make these goodie bags you will need:
One package of frozen puff pastry, thawed
4-8oz of cubed beef
2-4 yukon potatoes
4 mini carrots
1 cup of broccoli
1/4 cup of red onion
goat cheese crumbles
italian seasonings
salt and pepper
butter


Preheat the oven to 375 degrees. Grease a baking sheet. Brown the beef in a skillet with your choice of seasonings. I usually use salt, pepper and garlic powder. Chop the veggies into bite sized pieces. Blanch the vegetables in boiling water until almost done (about 5 minutes for potatoes and carrots, about 2 minutes for onions and broccoli). Drain veggies, toss with your choice of seasonings. I like rosemary and parsley. Set the veggies aside. Roll out the dough. Cut it into 8 small squares. In the center of each place your choice of filling. The carnivore likes meat and potatoes (go figure). I like all the veggies. Sprinkle each with a few goat cheese crumbles and dot with butter. Fold up the corners to make a small purse. (They will open slightly as they cook to give a peak of the yumminess inside.) Bake in the oven for about twenty minutes until the cheese is bubbly and the crust is golden.

You can serve a couple with some sauteed green beans for dinner. Or set them out before hand as a hearty appetizer. They would be get on a buffet too. In any case, these giftbags won't be around for long. They are as good as they are pretty.

you are all winners

While there is only one winner to my giveaway, it sounds like lots of you out there won the lottery in other parts of your life. I am so glad you all have tons to be thankful for. The carnivore and I are certainly full of gratitude for all the blessings big and small in our lives too.

But, drum roll please, the winner of the giveaway is...Kate! Congrats! Look out, a giant can of goodies is on its way.

Also, my local food bank will be receiving 18 cans of food thanks to all of you who entered. Heck, I might just round it up to twenty. Hope you all had a wonderful Thanksgiving holiday.

pardon me

I always find it strange when a turkey gets ceremoniously pardoned by the president this time of year. "Here ya go, Mr. Turkey. You are free. Now we are going to go eat your friends." And what does the bird think about all that pomp and circumstance? Its all kinda bizarre.

But for many Americans, Thanksgiving just wouldn't be the same without a golden bird on the table. Deep fried or baked and basted for hours, it is tradition. But, what do you do when a vegetarian shows up for your holiday celebration? What on earth will you make for them? Don't fret. I'm here to help.

The short answer is not turkey. Or tofurkey. Or anything like that in my opinion. Most vegetarians didn't change their diet to eliminate meat because they love the taste or texture of it. So, just don't bother with fake versions of what your might consider the center piece of your Thanksgiving meal. We could really care less about it.

So, what to serve? Let's start with the side dishes. Traditional ones are fantastic, like green bean casserole or yams. However, please be sure not to add those marshmallows on top. They are made from hooves and bones. (Sorry if I just ruined that for you, but you will ruin the dish for us if you put them on there.) Cranberry sauce - the real stuff, not the gelatin, is also great. And we like stuffing too. But again, if it is cooked with the turkey or in some sort of animal broth, we aren't gonna eat it. My Whole Foods store has vegetarian friendly pre-made stuffing that you can buy. If all else fails, Stove Top can be whipped up in ten minutes in a small pot just for us. Non-traditional dishes can also be a hit with vegetarians - think corn souffle, mac and cheese, scalloped potatoes, creamed spinach, wild rice, etc. Of course, there are other things we can eat too. Like the snacks beforehand, veggies and dip or cheese and crackers or even deviled eggs, are good. Buttery rolls are also wonderful. Sliced cinnamon baked apples are easy. Pumpkin, sweet potato, or pecan pies are vegetarian friendly too. With any of these we are sure to stay stuffed without any bird on our plate. Trust me.

Here's a few more tips. As a vegetarian, I love when people ask me to bring something. So consider doing this too. I am more than happy to make a couple things so that I know I can have something to eat and at the same time not overwhelm my host. If your vegetarian can't bring anything because they are traveling, let me suggest this. Write out your menu. Then mark off any meat dishes or ones with chicken broth, etc. Now survey what's left. Would that be enough to fill you up? Too many starches? Add in a salad maybe? One with cranberries and pecans could be great. Just put yourself in our shoes.

Hope this helps! And I also hope you all have a very happy holiday dinner with all the carnivores and vegetarians in your life.

thanks & giving

So around this time of year, people across the country start fretting about food. What they are gonna make, how many hours its gonna take, how are they gonna get it all done and clean the house and wrangle the kids and deal with all the family. I'm stressed out just writing that down. And, as usual we often forget the meaning behind the holiday. Its right there in the title - we should be giving thanks. I try to always make a few small donations to my local food banks and shelters around this time of year, just to help me keep perspective on the holiday since there are many people who are thankful for a hot meal.

But this year, I decided to go even further. See, I got this email from Red Gold awhile back asking if I wanted them to send me anything. And while I don't normally do this sort of thing, they mentioned that they made a 15,000-pound donation of canned tomatoes to Mid-South Food Bank here in Memphis. Well, any friend of the Food Bank is a friend of mine. So, I got the goodie pack. And, I used the tomatoes in my chili recently. But, what to do with the rest of the stuff. Well, I have decided I would hold my first giveaway, readers, but with a twist.

Not only will one lucky winner (choosen randomly) get the goodies pictured above, but for every entry the carnivore and I will donate a can of food to a local shelter. See we are thankful we get to enjoy so many great meals together and we want to give back. So, let me know what you are thankful for in a comment below. Then check back on Sunday and I will announce the winner and the grand total of the number of cans we will be giving away.

Happy Thanksgiving!

baby it's cold outside

As soon as the first chill hits the air, I start craving chili. I remember when I lived in DC during law school and the first snow would fall. While my friends who were from up North and used to such weather went about their business, I huddled at home and had chili. There is nothing more warming that a hot bowl of chili on a cold night. Since the carnivore was raised (mostly) in Pennsylvania he has a different definition of cold than me, but he will take chili any time. And, it is a simple thing to make - even if you have both meat eaters and vegetarians in your home. I know lots of people rave about one pot meals, but this only takes two, which I think isn't so bad in the scheme of things. Also, it is super easy considering you can eat on it for days.

To make one carnivore pot and one veggie one you will need the following:
2 cans of organic red kidney beans
2 cans of organic white beans
2 cans of diced tomatoes (with or without chilies)
1-2lbs of ground meat (lean is best)
1 package of ground soy crumbles
a swirl or two of olive oil
2 chili seasoning packs
something for the bed (tortilla chips, rice or elbow mac)
toppings of your choice (cheese, sour cream, chives, oyster crackers, etc.)


Start with two large pots. Brown the ground meat (beef or turkey, whichever you prefer) in one. In the other swirl a bit of olive oil and heat up the soy crumbles. Then add in one can of tomatoes, juices and all, to each. If need be you can puree them like I have to for my carnivore. Also, I like my stuff more spicy so I use the ones with chilies for my pot, but not for his. Then add one can of red beans and one can of white beans to each. Combine well with a seasoning pack in each pot. Cover and cook over a low simmer for at least thirty minutes. If you prefer to add in your own mix of spices, dark beer, tabasco etc. you can do that too. Once ready, prepare large bowls with a bed of something. I like crunchy tortilla chips, the carnivore prefers rice (which is easy enough to just pop in the rice maker while the chili simmers). Growing up we always had elbow macaroni. Try them all out and see what your family likes best. Then top them as desired. The carnivore and I both love colby jack shredded and melted on top. I love a dollop of sour cream too, but be as creative as you want. Add blue cheese and you have a very patriotic meal with the red and white beans. The sky is the limit on the possibilities here. Store in the covered pots in the fridge and reheat daily over a low flame. Or, store your leftovers in the freezer and break them out later on.

So, when it gets cold outside heat you and your carnivore up some chili to warm you up from the inside out. And, let me know your favorite variation on this classic below. Always love hearing new ideas!

a spoonful of sugar

Let's face it, it is cold and flu season. In order to stay healthy this time of year I do the usual - keep my hand sanitizer handy, get my full shot, and try to stay as rested as baby omnivore will let me. I also try to boost my vitamin C intake. This is easier to do with a great gift I receive every year at this time. My great grandfather sends everyone a huge box of oranges and grapefruit. It is a fantastic gift really. It makes the house smell of sweet citrus (a nice pick me up on the jam packed days around the holidays). Plus, it gives me an excuse to use one of my favorite gadgets - my grapefruit spoons.

See these spoons have these tiny ridged teeth and a pointed tip that allow you to dig out eat segment of the grapefruit. How cool is that? Ever since the carnivore found these amazing little grapefruit spoons we have been able to devour every bit of the giant globes of goodness.

I like to have half of a grapefruit with a spoonful of sugar on top; the carnivore likes a bit more. In any case, I am getting him to eat some fruit and we both are getting some vitamin C. Who couldn't use that this time of year?

cold hands, warm soup

It is finally fall, and the weather has become crisp and cool. This means a few things in my house. First, the yard is now decorated with the rust colored leaves from our dogwood. Second, its time to break out the electric blanket for cozing up on the couch (this is one of our cat's favorite things). And finally, my lunches switch from salads to soups. See, while the carnivore likes the cooler weather, I am not a fan. Maybe its the southern girl in me. Oh, I like the fall - football, sweaters, leftover Halloween candy. Its just it signals the end of the summer and it seems I am always trying to get warm from now until spring. Nothing does this better than a piping hot bowl of soup. One of my favorites is made at a lunch spot within my local bookstore. It is a creamy tomato basil bowl of awesome. This how I make my own version:

Start with 1/2 yellow onion chopped finely. Add it to a medium sauce pan with a tblsp of olive oil. Cook on low heat until soft. Then open two cans of creamy tomato soup. I like Amy's brand best. (This is not a paid advertisement.) Pour these into the pan. Then add in half of a fresh tomato chopped, seeds and all. Then stir in 12 basil leaves coarsely chopped. Next top this mixture with half a package of crumbled goat cheese, about 4oz. I like the kind with the spices mixed in, but plain will do just fine. Finally, drizzle about 1/4 cup of cream into the sauce pan. Add salt and pepper to taste. Mix this all together well. Let simmer for about 15 minutes until the basil has thoroughly infused the soup and the cheese is bubbling. Serve while steaming with a few springs of fresh basil on top.

Served alongside a grilled pimento cheese sandwich this lunch is divine on a brisk fall day. I might just get warm enough to go on a walk with the carnivore, baby omnivore, and the pups...maybe. Just let me grab my sweater first.

semi-homemade

You know that Sandra Lee character from the Food Network? She half makes a lot of stuff. Well, I kinda hate her. Actually hate is a strong word (and a bad word according to my neighbor's littlest girl). So I'll say I semi-hate her. She just really annoys me. Maybe its all the matchy matchy table settings and set props. Maybe its the over the top Halloween costumes and themey food she does for her nephew. Or that every meal has a cocktail to go with it - wait - I don't hate that part.

Truth be told I do my fair share of semi-homemade stuff too. Who doesn't? I just don't brag to the whole world about it like I invented the idea...except for maybe this recipe. This is my spice cake with brown sugar pears and cinnamon whipped cream. And here's the big secret - I use a boxed spice cake. Why reinvent the wheel people?

To make the other parts of this perfect fall dessert you will need:
3 ripe blushing pears
2 tblsp of unsalted butter
1/4 cup of brown sugar
ground cinnamon
whipping cream
and a box of spice cake
(and whatever it calls for too)

Start by making the cake according to the instructions on the box. I like to make mine in a bunt pan. It makes me feel better about cheating a bit on this step. At the same time slice the pears into bite sized pieces. Add them to a quart sauce pan with the butter and brown sugar. Cover them and let them simmer over a low heat while the cake cooks and cools. Once the cake is ready whip the cream and several dashes of cinnamon (you wanna be able to see it but not have it turn your whipped cream brown) in a mixer until hard peaks form. Slice the cake while warm. Serve with a heap of pears and dollop of cream. Let the cream melt and dip the cake in the buttery sauce it. Can you say amazing?

This is a yummy rich dessert that you can feel good about since you are at least getting some fruit in your family. I know every time I get the carnivore to eat anything green I do a little jig. And, so what if it is semi-homemade? Its wholly fantastic on any fall evening.

inspired

Inspiration can come from anywhere, as the saying goes. This dish is brought to you by cat testicles. What? Let me explain. Many years ago we had a family friend who was raising his two boys alone. We got together for the occasional meal every now and again. My favorite thing he made was a cheesy chicken and green olive pasta dish. It may have stuck in my head all these years because of the terrific taste, or it may be because he had his sons convinced that green olives were cat testicles. He told them this is where all the neutered cats' left over bits, as it were, went. Please note, it didn't stop them from eating green olives in this wonderful dish. (I think he finally had to admit the truth when he heard one of them explaining the origin of green olives to a friend.)

I am not sure why, but I got to thinking about that dish the other day. And since I don't eat chicken, and the carnivore doesn't eat olives, I decided to split it up. In the end we both loved our meal. Just like I remembered.

To make these two pasta dishes you will need:
1.5 boxes of thin spaghetti
3 chicken breasts
2 cups of shredded cheddar cheese
1 yellow onion
1 bunch of celery
1 can of cream of chicken soup
1 can of cream of celery soup
1 can of rotel
1 cup of slice green olives
a few dashes of garlic powder
olive oil for drizzling
seasoned bread crumbs for dusting
salt and pepper

Start by boiling a large pot of slated water. Preheat your oven to 350 degrees. Get out two skillets and drizzle them with a bit of oil. In one cook the chicken breast thoroughly after coating them in salt, pepper, and garlic powder. Once they are done set them aside to cool a bit. Then cut up the onion and the celery. Add half of each to the two skillets. (I have to go through an extra step here of putting the carnivore's veggies in the food processor so that he can enjoy the flavor and not pick them out because of the texture.) Let the veggies soften on medium heat. Add salt and pepper to taste. Shred the chicken breasts and add them back into its original skillet. In the other skillet add in the rotel and olives. Simmer for a few minutes. Add your pasta into the boiling water and cook until almost al dente (it will finish cooking in the oven). Add the can of cream of chicken to the carnivore skillet, and the cream of celery to the veggie one. Top each with one cup of shredded casserole cheese. Stir the mixtures thoroughly. Drain your pasta. Add half to each skillet (if you have room - if you don't do this in separate mixing bowls). Coat the pasta well. Pour each mixture into a large glass baking dish. Dust each with some seasoned bread crumbs. Cook for 20-30 minutes - until they are golden and bubbling.

You can eat on these dishes for days. The flavors get better with time. It is also a great freezer meal. Make this ahead of your maternity leave and you are good to go once baby arrives. Just pop the dish into the oven and reheat. And every time you take a bite, think about the inspiration for the dish. Between that and the terrific taste you are sure to smile. I know I did.

you're hot then you're cold

I know you are supposed to enjoy your food, chew it even. But more often than not these days I find myself wolfing down whatever is on my plate. See I live with a ticking time bomb known as baby omnivore. At any moment I am going to have to get up and soothe a crying baby, change a diaper, wipe up vomit, you name it. Something could go wrong at any second...and often does...right as I sit down to eat. And while baby always eats whenever he wants to, I often have to leave my steaming plate for a period of time only to return to it cold. Luckily for me, this pasta dish is good either way.

Simply start with boiled pasta of your choosing. This day we had rotini in the pantry, but bowtie or campanella would be nice too. Once drained, toss with a drizzle of extra virgin olive oil, a pinch of kosher salt, and a dash of freshly ground pepper. Then add to one bowl of the pasta a tablespoon of sundried tomato pesto and several chopped fresh basil leaves. Finally, top the dish with a dusting of shredded parmesan cheese. Even a busy mom could whip that up in no time.

And whether you are able to scarf down a few bites while the pasta is still warm or you come back to it later when it is cooler than room temperature, this pasta dish is packed with flavor. It would also be ideal for the carnivore to take for lunch...if only it had some meat in it somewhere...maybe some sliced salami would work for him. In the meantime, I will enjoy it while I can!

What your favorite hot then cold dish? Let me know below.