Well hello there. It has been a little while, hasn't it? I wish I had a good excuse. I'm sure it has something to do with getting going in a new job, planning a wedding, or eventually getting so many gifts (THANK YOU) that we don't actually have even room to eat in our apartment let alone cook, or going on a honeymoon... not that those are reasons to not eat. There have certainly been some culinary highlights in the last few months which I will try to incorporate into future posts, but for today, let's talk about something so simple and delicious that I'm shocked it hasn't won an award or something somewhere down the line. Or maybe it has; it has certainly won one in my house.
During the holidays growing up, one of my family's favorite snacks was Chex Mix. Not the kind from the bags in the chip aisles (though those are pretty good too) but real homemade, baked in the oven Chex Mix. It is super salty and delicious with different flavors of Chex, pretzels, nuts, and sometimes bagel chips. During the Christmas season, my family and party guests could easily go through several batches of the munchies.
Now that I'm all grown up - at least in some ways - I wanted to recreate that childhood memory. So I called my mom seeking the recipe. As I recall from the phone conversation last year, it went something like this:
Me: "Hey mom, can you give me the recipe for the Chex Mix we make every year?"
Mom: "Sure. I remember it has lots of Chex, pretzels, nuts, some seasonings..."
Me: "Ok. That's what I remember, too. Do you have the recipe?"
Mom: "I'm sure it is around here somewhere. Let me look... or you could just look on the side of the Chex cereal box."
Who knew!?! Not only was this recipe staring me in the face, it was also accessible and available for all!
Yesterday I made a batch of the mix to take to a New Year's party. This go around was super easy because I finally have bakeware that is large enough to handle the nine cups of Chex required and not spill precious squares when you try to mix the contents while baking. Of course I've put my own spin on the recipe. I don't particularly care for the wheat Chex, so I just use extra rice and corn. I also tend to leave out bagel crisps and substitute even more pretzels, which are my fave part. Also, I've started adding increasing amounts of cayenne pepper to the spice mix each time I make a batch. It doesn't make it too spicy, but after eating several handfuls you begin to feel your mouth start to burn in that oh-so-good way.
So go grab you a box of Chex and make your own version of the mix. You can go super garlicly, or maybe herbacious with a rosemary/thyme mix. Or go the other direction with some sugar and cinnamon and make a sweet treat. One thing I love about this kind of recipe is that the sky is the limit on what you can make.
Sunday, January 1, 2012
Sunday, October 16, 2011
New Toys, New Soup
Hello, Friends! It has been too long. Not only have I been very busy with work, but I have been very uninspired in the kitchen. Mike has been busy with school and not around for many dinners. I've not felt like coming home after my intense workouts (trying to get into wedding dress shape!) and cooking a big meal. And finally, we have eaten out a lot lately, too. So there hasn't been a lot - I mean, there really hasn't been anything - to post about.
But two weekends ago I had my first wedding shower, and it was so fun! It was a tea party with hats and teas and quiche and finger sandwiches and cheesecake. It was a lovely time. And I found a few teas that I adore - and I have never liked tea before.
In addition to the phenomenal party and company, my family and friends were most generous and gifted me with some amazingtoys I mean tools to use in the kitchen. First up, a slow cooker to put all other slow cookers to shame. Unlike most slow cookers, this one has four different functions - slow cook, roast (with a roasting pan included), steaming (basket included) and BROWNING!! Did you catch that? You can brown things IN THE COOKER!! And that is what I did. I browned butternut squash and onions, added apple juice, sweet wine, and broth, and then the apples. Enter toy #2 - the hand blender. I've long yearned for one. And it totally lived up to the hype. It blended up the squash and the apples in no time, and it morphed a lumpy mess into a deliciously smooth soup. For the entree, enter the convection oven/toaster oven. I made up some spaghetti sauce with ground beef, some ziti, and then threw it into the oven. Into the oven that now fits my largest baking dish, which is amazingly exciting.
My Butternut Squash and Apple Soup, courtesy of Williams-Sonoma's The New Slow Cooker, was amazing. In typical Megan fashion, I added my own little twist - I can't imagine cooking with apples in the fall without including some cinnamon and nutmeg. Even if you don't have the spiffy new tools described above, you can still make a stellar fall soup.
Butternut Squash and Apple Soup
Halve a 2.5 lb butternut squash lengthwise, scoop out and discard the seeds and strings, and then peel the halves. Cut into 1.5 inch chunks and season generously with salt and pepper. In a large heavy frying pan ove medium-high heat, warm .25 cups of canola oil. Once hot, add the squash and saute until nicely browned, 8-10 minutes. Work in batches if needed so as not to overcrowd the pan. Transfer to a slow cooker.
Add half a small yellow onion, thinly sliced, to the pan and saute over medium-high heat until beginning to color, about 5 minutes. Pour in 1 cup unfiltered apple juice and stir to dislodge any browned bits on the pan bottom. Stir in 1 cup floral white wine (like Riesling) and 1 cup chicken or veggie stock and transfer the contents of the pan to the slow cooker. (Add a teaspoon or two of cinnamon and a dash of nutmeg, as I did, if you want.) Cover and cook on the low setting for 3 hours. Add 1 Granny Smith (or other tart apple), peeled, cored, and cut into small chunks, and cook for 1 more hour. The squash and apple should be tender.
Let the soup cool slightly. Working in batches, transfer to a blender and process until smooth (or use a hand blender). Return the puree to the slow cooker and stir in half a cup heavy cream. Cover and keep warm on the low setting until ready to serve.
In a small bowl, whisk together half a cup plain yogurt, half a teaspoon curry powder and .25 teaspoon salt. Ladle the soup into warm shallow bowls and drizzle with some curried yogurt. Sprinkle with parsley and scatter fried shallots.
Question of the Day: What is your favorite toy in the kitchen that you can't imagine cooking without?
But two weekends ago I had my first wedding shower, and it was so fun! It was a tea party with hats and teas and quiche and finger sandwiches and cheesecake. It was a lovely time. And I found a few teas that I adore - and I have never liked tea before.
In addition to the phenomenal party and company, my family and friends were most generous and gifted me with some amazing
My Butternut Squash and Apple Soup, courtesy of Williams-Sonoma's The New Slow Cooker, was amazing. In typical Megan fashion, I added my own little twist - I can't imagine cooking with apples in the fall without including some cinnamon and nutmeg. Even if you don't have the spiffy new tools described above, you can still make a stellar fall soup.
Butternut Squash and Apple Soup
Halve a 2.5 lb butternut squash lengthwise, scoop out and discard the seeds and strings, and then peel the halves. Cut into 1.5 inch chunks and season generously with salt and pepper. In a large heavy frying pan ove medium-high heat, warm .25 cups of canola oil. Once hot, add the squash and saute until nicely browned, 8-10 minutes. Work in batches if needed so as not to overcrowd the pan. Transfer to a slow cooker.
Add half a small yellow onion, thinly sliced, to the pan and saute over medium-high heat until beginning to color, about 5 minutes. Pour in 1 cup unfiltered apple juice and stir to dislodge any browned bits on the pan bottom. Stir in 1 cup floral white wine (like Riesling) and 1 cup chicken or veggie stock and transfer the contents of the pan to the slow cooker. (Add a teaspoon or two of cinnamon and a dash of nutmeg, as I did, if you want.) Cover and cook on the low setting for 3 hours. Add 1 Granny Smith (or other tart apple), peeled, cored, and cut into small chunks, and cook for 1 more hour. The squash and apple should be tender.
Let the soup cool slightly. Working in batches, transfer to a blender and process until smooth (or use a hand blender). Return the puree to the slow cooker and stir in half a cup heavy cream. Cover and keep warm on the low setting until ready to serve.
In a small bowl, whisk together half a cup plain yogurt, half a teaspoon curry powder and .25 teaspoon salt. Ladle the soup into warm shallow bowls and drizzle with some curried yogurt. Sprinkle with parsley and scatter fried shallots.
Question of the Day: What is your favorite toy in the kitchen that you can't imagine cooking without?
Sunday, August 21, 2011
Building My Asian Repretoire
My second favorite thing to do on Saturday morning is to watch the Food Network (in case you are wondering, my first favorite thing to do is sleep in!) and their morning line-up of new shows with new recipes. One of my favorite chefs is Anne Birrell and her show "Secrets of a Restaurant Chef". This week she made a marinated tuna with soba noodle salad with Asian flavorings. The tuna was seared and the noodle salad had veggies. It looked really good and I decided that is what I wanted for dinner. Mike and I stopped at Whole Foods and picked up two small Ahi tuna steaks, equaling less than a pound total. I also grabbed a leek as there were no green onions to be found. I had everything else that I needed at home in the pantry.
First, I started with the flavor bases - I grated two cloves of garlic and about an inch of ginger. Half of each went into a pyrex dish to marinate the fish, the other half in a large bowl. I added a few tablespoons of soy and rice wine vinegar to the dish and the bowl. Next, some sriracha went into the dish, I mixed, and added the tuna in. I marinated for two hours, flipping the fish halfway through. The bowl got the juice from two limes. Next I julienned some carrots and jalapenoes, and sliced the leeks. These went into a pan and started to saute until they were crisp-tender. Rice noodles (which I'm currently slightly obsessed with) went into boiling water for a few minutes and when taken out had a little bit of sesame oil drizzled on. At the same time, the tuna went on a skillet that was as hot as I could make it with a little oil. Each side got just a few minutes on the pan. The veggies and the noodles go in the bowl with the dressing when completed, and tossed to coat.
I should've cut into the tuna so you could see how beautifully pink the inside was. It as barely warm and tender and delicious. I think this recipe would be delicious with other meats, too - chicken, maybe even beef as well. The noodles could use something crispy in them - Anne crushed some peanuts and put them on top - something like that would add just a bit more texture and take it to the next level.
Question of the day: Do you eat your tuna rare or cooked through, and why?
First, I started with the flavor bases - I grated two cloves of garlic and about an inch of ginger. Half of each went into a pyrex dish to marinate the fish, the other half in a large bowl. I added a few tablespoons of soy and rice wine vinegar to the dish and the bowl. Next, some sriracha went into the dish, I mixed, and added the tuna in. I marinated for two hours, flipping the fish halfway through. The bowl got the juice from two limes. Next I julienned some carrots and jalapenoes, and sliced the leeks. These went into a pan and started to saute until they were crisp-tender. Rice noodles (which I'm currently slightly obsessed with) went into boiling water for a few minutes and when taken out had a little bit of sesame oil drizzled on. At the same time, the tuna went on a skillet that was as hot as I could make it with a little oil. Each side got just a few minutes on the pan. The veggies and the noodles go in the bowl with the dressing when completed, and tossed to coat.
I should've cut into the tuna so you could see how beautifully pink the inside was. It as barely warm and tender and delicious. I think this recipe would be delicious with other meats, too - chicken, maybe even beef as well. The noodles could use something crispy in them - Anne crushed some peanuts and put them on top - something like that would add just a bit more texture and take it to the next level.
Question of the day: Do you eat your tuna rare or cooked through, and why?
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