Christmas Extravaganza Recap!

Like many married couples, this Christmas involved traveling, merriment and family.

But, unlike many other married couples, the festivities for us have yet to come to and end. After new year's weekend hopefully things can go a little back to normal. Well, one can dream.

Let me tell you another tid bit about SmithCale. He cannot surprise anyone. Once he buys what he's wants to give to you, it drains all his manna NOT give it to you then.

So I cut him off at the pass and waited to buy his gift later, so that it would at least be the same week of Christmas before we opened gifts.

We're so sad, we don't even wrap them.

SmithCale in his manbag and me in my houseshoes!

Then we celebrated with our BFFs, Monni and Jim!

Isn't this the most adorable picture of Monni?

SmithCale received a lot of "awesome" gifts! (No pun intended!)

LOVE!

This next round of pictures were actually taken Dec. 11th, yeah we do realize that's early.

When it's real love, you give bowie knives from Tennessee

Sean was overwhelmed by the power. But, Clayton (my FIL below), fully understands.

We were doing a white elephant exchange, and I let SmithCale be in charge of the camera. He always catches my best.

Fast forward to Christmas Day:

My brother, Ian, joined us at the farm!

SmithCale and his T-Square

Later on, I caught Scott mocking somebody. No feelings were actually hurt in this picture.

Our wonderful hostess, M, and her daughter, Diane (my sweet MIL).

And our host, Poppa.

Hannah and Cousin Amy

Without exaggeration this is a picture of the best gift I got this year. All the ladies wearing the aprons M lovingly made, and Hannah with all the best white elephant gifts of the year.

On a sad note, we came home to find our neighbor's house had caught fire on Christmas.

Please pray for them during this time.

Food for the Holidays,

the SupperSmiths, forging one meal at at time

Merry Christmas!

To partially quote the famously buttery Paula Dean, from our kitchen to yours, we'd like to wish you and your loved ones a festive holiday season.

Meet My Friend: SmithCale

Wednesday, December 22, marks 4 years since we merged into the duo that is the SupperSmiths.

Well, we haven't always been good at making supper.

But, over the last four years as we look back we can see how we've grown.

Some of the change you can see, but most of the growth has occurred inwardly, where it matters.

From engaged

(ahh braces how I don't miss you, but love that you came)

To married

to Cruising the Caribbean on our honeymoon

To Finding our fuzzy friend

To buying our first house

To finding jobs that turned into careers

to traveling to see friends/family get married

St. Louis for Darren & Stacey Haynes:

To Eagle Lake for Hunter & Chelsea:

to Boerne for Sean & Amy:

(I borrowed this pic from Amy's Facebook! Thanks, Amy!)

to traveling for no reason

or with friends

Dear SmithCale,

I could count on one hand how many days I've been away from you, and that's for good reason. I would be lost in this world without you. You're Godly, compassionate, hard-working, loyal, thrifty, ingenious, intelligent and creative. You have inspired me to greatness. I don't know what the future holds for us, but as long as it's 5% as good as the last 4 years; It will be great.

Love,

Blythe

Weekly Menu Inspirations: Twas the week of Christmas

and all through the house,

there was not an ounce of leftover turkey

and definitely not a mouse.

Our bought presents sit on the kitchen table,

totally unwrapped.

But I'd rather blog about food

than worry about that.

My old friend, Michael, came to visit from New York City,

so Thursday we didn't take pictures

because there was too much gossip and we were too busy.

So what I'd really like to say is Merry Christmas,

or, more PC, Happy Holidays.

This week you can eat all the Christmas cookies, candy and stuff,

but I'll see you afterwards to help with your New Year's Resolutions

to eat healthy and get buff.

Food to eat before the holidays,

the SupperSmiths, forging one meal at a time

Monday: Spicy Asian Noodles with Turkey

Tuesday: Leftover Turkey Tex-Mex Chili

Wednesday: Salisbury Steak with Mushroom & Onion Gravy

Friday: Wild Mushroom Stir Fry

Spicy Asian Noodles with Turkey

Adapted from Cooking Light

Chef’s Notes: So I still had leftover turkey in the fridge dying to be used. Well, it had already died, but it was begging to be used before it went bad! As I had discussed with Cale’s grandmother, M, we both believe turkey can be substituted for chicken in all instances. But feel free to use chicken if you don’t have a leftover bag of turkey in your fridge.

Plan of Attack:

1. Make sauce

2. Stir Fry

Ingredients for 2:

1 tsp wok oil

1 tsp sesame oil

½ Tbsp peeled ginger, minced

2 cloves garlic, minced

2 carrots, chopped

1 C chopped cooked turkey (or chicken)

Sauce-

1 tsp sesame oil

2 green onions, chopped

1 handful fresh cilantro, chopped

1 ½ Tbsp soy sauce

1 Tbsp rice vinegar

1 Tbsp Hoisin sauce

1 tsp garlic chile paste

3 oz thai rice noodles, cooked as package describes

1 Tbsp chopped dry-roasted peanuts

Instructions:

1. Heat a wok to medium-high heat and add wok oil and 1 tsp sesame oil.
2. While wok heats, in a small bowl add together sauce ingredients; whisk
3. Add ginger and garlic and cook for 30 seconds, then add turkey and carrots; cook another 2 minutes
4. Add turkey and sauce; cook for another 1 ½ minutes
5. Stir in noodles and remove from heat
6. Divide into two bowls and top with peanuts
7. Enjoy!

Tuesday: Tex-Mex Turkey Chili

Adapted from Brookshire’s Celebrate Cooking

Chef’s Notes: I’m the crazy person who takes the free handouts in grocery stores filled with recipes (and ads for the ingredients in the recipes). Why not? Inspiration can come from anywhere! My store is even kind enough to include nutrition content. I just love that store.

Plan of Attack:

1. Cook in one large pot

Ingredients for 3:

1 yellow onion, chopped

2 garlic cloves, minced

½ Tbsp olive oil

1 Tbsp chili powder

1 tsp ground cumin

1 tsp salt

1 (8oz) can tomato sauce (no salt added)

1 (10oz) can tomatoes with green chiles, undrained

1 (15oz) can kidney beans, drained and rinsed

1 C cooked leftover turkey, shredded

1 C water

Topping Options:

1 Tbsp red onion

Shredded smoked gouda

Instructions:

1. Heat olive oil in a large pot; add onion and garlic and saute for 3-4 minutes
2. Add chili powder, cumin, salt, tomato sauce, tomatoes with green chiles, kidney beans, turkey and water; bring to a boil. Reduce heat and continue to simmer for 20 minutes
3. Place 1 ½ C in a bowl and top with desired toppings
4. Enjoy!

Wednesday: Salisbury Steak with Mushroom & Onion Gravy

Adapted from Recipe submitted to AllRecipes.com by Bagruba

Chef’s Notes: Since I was making up for SmithCale’s meatless week, I decided what was meatier than ground meat? Of course, I used Buffalo, but any red ground meat will work. But, really the meat was an afterthought on this dish, what really made it awesome was the gravy!!! I mean, it was a little pathetic how we smothered our plate in it, but really, can you name any meal that doesn’t go better with gravy? Alright, maybe waffles.

Plan of Attack:

1. Prepare steaks

2. Cook steaks

3. Make gravy

Ingredients for 2:

Steaks-

½ lb ground Buffalo

1 egg

1 ½ Tbsp panko bread crumbs

1 Tbsp red onion, finely chopped

¼ tsp salt

¼ tsp pepper

1/8 tsp poultry seasoning

Gravy-

8 oz fresh button mushrooms, washed , stems removed and sliced

¼ C water

½ onion, roughly chopped

1 Tbsp unsalted butter

1 ½ all-purpose flour

1 C 1% milk

1 ½ beef bouillon (or 1 cube)

Instructions:

1. Heat a non-stick skillet to medium-high heat
2. In a bowl, mix together ground Buffalo, egg, bread crumbs, onion, salt, pepper and poultry seasoning. Use your hands to form into two 1’ thick steaks
3. Place steaks in skillet and cook 3-4 minutes on each side until it reaches 160 degrees in the center, or your desired level of doneness
4. Remove to a plate and cover with foil to keep warm
5. Reheat same pan. Add butter, mushrooms , water and onion; cook for 2 minutes; stirring frequently
6. Sprinkle with flour and stir until all absorbed
7. Add milk and beef bouillon. Cook and stir over medium heat until it starts to thicken. Keep cooking over low heat, uncovered for 10 minutes. Stirring occasionally.
8. Plate each steak and smother with gravy
9. Enjoy!

Friday: Wild Mushroom Stir Fry

Chef’s Notes: Between the two of us, SmithCale has always been the original Foodie in the relationship. I’m a relatively new convert. So whenever he sees something he wants to try in the store, he points it out. I really like this because meal planning is hard enough by yourself, so when he has an input it makes it just that much easier! SmithCale has a weird fascination with mushrooms. You can never go wrong with mushrooms with him, and you can definitely not put in too many. So, thanks to SmithCale, we tried oyster mushrooms!

Plan of Attack:

1. Prep mushrooms & veggies

2. Stir Fry

Ingredients for 2:

1 bundle egg noodles, cooked as package directs

Sauce-

½ Tbsp corn starch

¼ tsp kosher salt

1 ½ oyster sauce

½ Tbsp water

¼ tsp sugar

1 Tbsp hoisin sauce

½ Tbsp rice vinegar

½ Tbsp wok oil

½ Tbsp peanut oil

1 garlic clove, minced

½ Tbsp fresh ginger, minced

1 C snow peas, rinsed and trimmed

8oz shiitake mushrooms, stems removed and sliced

8 oz oyster mushrooms, trimmed and sliced

¾ C chicken broth

2 green onions, sliced

1 Tbsp chopped roasted peanuts

Instructions:

1. Heat wok oil and peanut oil in a wok over medium-high heat
2. In a small bowl combine: corn starch, salt, water, oyster sauce, sugar, hoisin sauce and rice vinegar; set aside
3. Add garlic to the wok and cook 30 seconds
4. Next add snow peas and mushrooms and sauté for 2 minutes
5. Stir in broth and oyster sauce mixture; stir-fry for 30 seconds- 1 minute until thickened
6. Add cooked egg noodles and green onions, remove from heat and stir until combined
7. Top with chopped peanuts
8. Enjoy!

Baking All the Rules- Cranberry Orange Bread

Cranberry Orange Bread

Adapted from Recipe submitted to AllRecipes.com by Carol

Personal Note: While shopping during the holiday season, SmithCale and I were in our favorite section: the produce. He noticed bags of fresh cranberries and pleaded with me to make something from them. Since they were on sale I grabbed two bags and threw them in the freezer. Finally I found a cranberry worthy dessert to entice me to thaw out a bag and bake! Make two loaves and gift one to somebody, because tis the season to dole out baked goods!

Plan of Attack:

1. Preheat oven to 350 degrees

2. Mix dry ingredients in a bowl

3. Mix wet ingredients

4. Combine and bake

Ingredients for 2 loaves:

4 C All-purpose flour

3 tsp baking powder

1 tsp baking soda

1 tsp kosher salt

Zest of 2 small/medium oranges (might as well juice them too)

½ C fresh squeezed orange juice (see above)

1 C orange juice (maybe not so fresh squeezed)

3 C fresh cranberries

½ C unsalted butter, softened (1 stick)

2 C sugar

2 eggs

Instructions:

1. Preheat oven to 350 degrees

2. Grease two 9x5 loaf pans, set aside

3. In a large bowl whisk together flour, baking powder, baking soda and salt. Stir in zest and cranberries

4. In another bowl (or a stand mixer), beat together butter, sugar and eggs until smooth. Add in orange juice.

5. Add in flour mixture while on a low setting (or about a ½ C at a time if doing it by hand) until just moistened

6. Pour even amounts of mixture into your two pans

7. Bake for 1 hour

8. Let cool on wire racks. De-pan after 10 minutes and allow to completely cool before covering.

9. Enjoy!

Food for Fun,

the SupperSmiths, forging one meal at a time

Meet My Friend: Eggplant

I'm sure I've mentioned more than once how I love eggplant. I really think it's more psychological than anything else; I just like purple things.

Quick History: The eggplant is a native of India and has been found in south and east Asia since the 1500s.

Nutritional Value: Shown to be effective in lowering blood cholesterol. Helps block the formation of free radicals and is a good source of folic acid and potassium.

Random Awesome Fact: Also known as Aubergine, Melongene, Brinjal and Guinea Squash, and because it is related to the Solanaceae (nightshade) family it was previously thought to be dangerous!

Local Places to Find Eggplant: Any reputable (and some un-reputable) grocers will carry eggplant

Food for Wisdom,
the SupperSmiths, forging one meal at a time

to invite an eggplant for dinner see this week's menu

Weekly Menu Inspirations: Vegetarian Bandit

I've struck again! That's what I call myself when I make 4 vegetarian dishes in a week.

I didn't intentionally mean to do such a delicious thing, but when my wonderful Aunt Laura and her husband graciously sent beautiful eggplants, lettuce spinach, tomatoes and herbs after Thanksgiving; I didn't want to waste them!

So we ate 6 eggplants, 3 tomatoes, 1 handful of spinach and lettuce from a loving garden in their backyard last week.

This week I'll try to eat more meat (leftover turkey), but beware the Vegetarian Bandit loves a good challenge!

Food for Life,

the SupperSmiths, forging one meal at a time

Monday: Grilled Greek Eggplant Pita

Tuesday: Eggplant Bolognese

Wednesday: Thai Chili

Thursday: Baba Ghanoush! Flatbread

Friday: Baba Ghanoush! with Veggies & Pita Chips