Happy Belated Thanksgiving

Hope everyone is enjoying their Thanksgiving as much as we are!

My first turkey turned out pretty well! Thanks Alton Brown! The only thing I changed was covering the breast with foil when you turn the temperature down to 350 degrees. I found this strange because I also watched him make this recipe on TV, and he did the foil there, but it wasn't in the recipe online.

Food for the Holidays,

the SupperSmiths, forging one meal at a time

Weekly Menu Inspirations: Thanksgiving Horizon

With Turkey Thursday honing in close on our radars, I hate to distract with what I ate last week, but it's kind of my thing and you DO have to eat something besides turkey for Mon-Wed before the all the turkey-themed entrées.

While we're talking about Thanksgiving, I'll give you a little list of what I'm thankful for:

1. Religious freedom
2. SmithCale and my friends
3. My family
4. Butters (don't tell her she's fourth)
5. A warm bed to sleep in
6. and an awesome job

So while you're busy being festive and celebrating, take time out to thank God for all your blessings; because Americans can have a tendency to easily forget what is truly important.

Food for Life,

the SupperSmiths, forging one meal at a time

Meatless Monday: Curried Potatoes with Chickpeas

Tuesday: Roasted Pork with Cauliflower and Dates

Wednesday: Blackened Tilapia with Balsalmic Baked Asparagus

Thursday: Eggs in a Basket

Friday: Thai Chicken Soup

Meatless Monday: Curried Potatoes and Chickpeas

Adapted from Andrea Albin’s recipe in Food Network Magazine

Personal Note: Since Christmas is coming (we put our tree up last weekend! Hey that’s pretty good judging that years ago I put it up on Nov. 1.) So we’re trying to save as much money as we can! This if you know me at all, you’ll know that not only cooking but saving money is a severely out-of-control hobby for me. Tangenting back to the point, I picked this recipe because we already had a lot of the ingredients and the others were cheap. Even Daddy Warbuck can appreciate this Scrooge of a dinner.

Plan of Attack:

1. Boil potatoes

2. Combine and cook

Ingredients for 2 servings:

2 medium potatoes cut into medium sized chunks

Salt

1 Tbsp unsalted butter

¾ tsp curry powder

1/8 tsp cayenne pepper

½ can chickpeas, drained

½ C french’s fried onions (yes, you read right)

Topping-

¼ C greek yogurt

Handful chopped fresh cilantro

1 jalapeno, seeded and finely chopped

½ Tbsp lime juice

Instructions:

1. In a large pot filled ½ full with water, add potatoes and ½ tsp salt; bring to a boil and simmer for 3-5 minutes. Reserve ½ C of the cooking liquid, then drain the potatoes
2. While potatoes boil: mix yogurt, lime juice, cilantro and jalapeno.
3. Heat a skillet to medium-high heat. Melt the butter and add the boiled potatoes and cook for 8 minutes
4. With your face VERY FAR AWAY FROM THE PAN, add the curry powder and cayenne pepper; cook 15 seconds.
5. Quickly add the chickpeas, fried onions and reserved liquid; cook a final 3 minutes
6. Top with yogurt mixture
7. Enjoy!

Tuesday- Roasted Pork with Cauliflower

Side dish adapted from Claire Robinson

Personal Note: As SmithCale put it, “the pork definitely plays second fiddle.” I have to totally agree with him. The star was without a doubt the cauliflower, but don’t feel bad that a veggie was king, everybody deserves their 15 minutes.

Plan of Attack:

1. Brown pork

2. Bake

3. Add cauliflower to roast

4. Finish cauliflower dish

Ingredients for 2 servings of Pork and 4 of the Cauliflower:

Pork-

2 Boneless pork loin chops

1 fresh sprig rosemary, de-leafed and chopped finely

1 tsp thyme

1 tsp Italian Seasoning

Cauliflower-

1 large Cauliflower, cut into florets

Salt and pepper to taste

2 Tbsp unsalted butter

2 Tbsp toasted pine nuts (how to toast: heat a dry pan to medium, add pine nuts and toast for a few minutes)

3 Medjool dates, pitted and roughly chopped

1 clove garlic, minced

Instructions:

1. Preheat oven to 425 degrees
2. In a small bowl combine rosemary, thyme, salt & pepper and Italian seasoning sprinkle on both sides of the pork
3. Heat a nonstick skillet to medium-high heat (with NO oil or fat). Once hot add the pork loin slices and cook for 2 minutes on each side or until nicely browned
4. Then place into a oven-safe pan sprayed with cooking spray
5. Also place cauliflower on a cooking sheet and sprinkle with salt and pepper, tossing to coat
6. Raise the oven temperature to 425 degrees; bake both pork and cauliflower for 20 minutes. Check on the pork after 12 minutes and check for doneness (center 165 degrees or slightly pink)
7. Remove pork and cover with foil to keep warm
8. Before cauliflower is done, reheat the same pan used to sear the pork to medium heat, add butter, pine nuts, dates and garlic cook for 2-3 minutes
9. Add cauliflower and mix with date mixture
10. Enjoy!

Wednesday- Blackened Tilapia

Adapted from GroupRecipes.com

Personal Note: I have to confess something else. I’m a people-pleasers. Whew! That’s so cathartic to say out loud. I can only hear so many times that fish is a great brain food and source of omega 3’s before I start to feel guilty about not eating enough. So, here’s to your Cajun brains!

Plan of Attack:

1. Mix spice rub/heat pan

2. Melt butter

3. Coat fish

4. Cook for 5 minutes

Ingredients for 2 servings:

2 tilapia filets

1 ½ Tbsp melted unsalted butter

Spice Rub-

1 Tbsp paprika

½ tsp salt

1 tsp lemon pepper

½ tsp garlic powder

½ tsp ground red pepper

½ dried basil

½ tsp onion powder

½ tsp dried thyme

Instructions:

1. Heat a dry, nonstick skillet to high heat
2. Mix together all spices in a small bowl
3. With either your fingers or a silicon brush rub melted butter on one side of the fish and sprinkle with spice mixture. Repeat on other side until fish is fully coated
4. Place fish in the hot skillet and cook for 2 minutes on each side or until the thickest piece of the fish flakes easily and is fully cooked
5. Enjoy!

Side Options:

Balsamic Baked Asparagus

Serving Options: We also really enjoy these wrapped in flour tortillas with a little ranch!

Balsamic Baked Asparagus

Adapted from a recipe submitted to AllRecipes.com by CAE

Personal Note: Another one of the vegetables I always wanted to like. In my deluded mind I always thought that if I learned to like asparagus I would have culinarly “arrived”. Well I’m proud to say; I have arrived!

Plan of Attack:

1. Preheat oven to 400 degrees

2. Prep asparagus

3. Melt balsamic/butter mixture

4. Coat and toss

Ingredients for 4 servings:

1 bunch of asparagus

Salt and pepper to taste

1 Tbsp unsalted butter

½ Tbsp soy sauce

½ Tbsp balsamic vinegar

Instructions:

1. Preheat oven to 400 degrees
2. Trim asparagus to fit into an 8x8 baking dish sprayed with cooking spray
3. Sprinkle with salt and pepper and bake for 25 minutes
4. In the final minutes of baking time, in a small skillet heated to medium, melt unsalted butter. Remove from heat and add soy sauce and balsamic vinegar; mix well; set aside
5. When the asparagus is finished baking, pour butter mixture over the top and gently toss to coat
6. Enjoy!

Thursday- Eggs in a Basket

Personal Note: Back in the early part of my 20s (so not that long ago), I worked at that delicious haven we call Cracker Barrel. I would still work for them if one was close enough, that tells you a lot about the company. Either way, I learned a lot working there including what an Egg in a Basket was. This was not on the planned menu for this week, but SmithCale had to wrap up a big project so I was all on my own for lunch and dinner. He called to tell me to hold off making dinner, so I thought he would just be coming home late. So I worked out, showered and did the dishes until 8 when he called. I said, “Well I’ll get busy making dinner,” thinking he’d be famished. He’d already eaten…thanks SmithCale. Oh well, gave me a great excuse to make this!

Plan of Attack:

1. Heat skillet

2. Cut holes in bread

3. Cook until over-medium

Ingredients for 1 serving (two slices of bread/2 eggs):

2 slices of bread (leftover no-knead bread is fantastic)

½ Tbsp unsalted butter

2 eggs

Instructions:

1. Melt butter in a non-stick skillet at medium heat; swirling to coat pan
2. Add holed bread and crack eggs into the holes of each piece
3. Cook on each side for 2-3 minutes or until the eggs is cooked on the outside and the inside is still over-medium
4. Enjoy (alone :( )

Friday- Thai Chicken Soup

Adapted from Food Network Magazine

Personal Note: We’re back to thai again, and this time I agreed to try the full-fat version of coconut milk. It was less milky and more cream. I had punched holes in the top of the can to pour it into the soup, but had a rather scoop it out of the can, but SmithCale swears it made the biggest difference. And, I have to admit, it was very filling and comforting. I hate it when he’s right. Also, this would be a great way to use up left over turkey!

Plan of Attack:

1. Cook in stages in one pot for 30 minutes

Ingredients for 3 servings:

½ Tbsp vegetable oil

½ onion, chopped

1 garlic clove, minced

1 Tbsp green curry paste

3 C chicken broth

2/3 C coconut milk

½ Tbsp fish sauce

1 red bell pepper, sliced

2 ounces thai rice noodles, cooked according to package directions

2 small chicken thighs, cooked and shredded

½ Tbsp lime juice

½ C fresh cilantro, chopped

Instructions:

1. Add oil in a large pot over medium-high heat. Then add the onion and cooking for 6-8 minutes until browned
2. Then add the garlic and green curry paste, cook another 1-2 minutes
3. Add chicken broth, coconut milk and fish sauce; cover pot and bring to a boil
4. Remove lid and add red bell pepper and cooked noodles, continue cooking uncovered for 3 minutes
5. Finally add the chicken and simmer for 3 additional minutes
6. Remove from heat and stir in lime juice and cilantro
7. Enjoy!

Food for thought: Thankful

As my turkey thaws in the fridge and other plans are made for next week, I just like to remind myself to not only be thankful for the big blessings in my life; but also the small things.

I'm thankful for the beauty found right outside my window...

I'm also thankful for the beauty found right inside my window...

Food for thankfulness,

the SupperSmiths, forging one meal at a time

SmithCale's Food Rant

My hubby, Cale, had enough. Every once in a while something on the news about diet and nutrition will drive him over the edge, so we've decided to release him to the masses and let him get out all his aggression over poor eating. Give him lots of support, and he just might make this a weekly post (and yes he drew the following picture, I'm so proud!). Without further ado: SmithCale's Food Rant:

"Is the Twinkie Diet to Good to be True?"~Every News Reporter

To that question I reply with another question, are we being irresponsible promoting this horrible diet to a country with an obesity problem? YES! If you don't know what I'm talking about, a professor at Kansas State University lost weight eating Twinkies* and now the whole world thinks America has gone insane.

*Now that's not entirely true he had a protein shake, ate vegetables and took a multivitamin along with eating Twinkies throughout the day to equal a total of 1800 calories per day. The end result was after 10 weeks he had lost 27 pounds.

How about we stick to food we made of ingredients we can pronounce like carrots, celery and tomatoes?

Food for Real Diets,

the SupperSmiths, forging one meal at a time

Weekly Menu Inspirations: Who Turned Out the Light?

Let me just say, I miss my sunlight. Usually I look forward to turning the clocks back, but when I work out at my normal time around 6ish, I'm in the dark. Something seems wrong about turning on my lamp to workout (oh by the way, I workout @ my house. Yes, I'm one of those crazy ladies with the copious DVDs, weights, yoga mat, etc. etc.)

Also, we now have to resort to turning on the kitchen lights to make dinner and to take our meal pictures. It's just not the same.

Alright, I'm done ranting about some government program to help the farmers.

Although, I have to admit I do also enjoy this time of year because I can use the heck out of the my slow cooker and our dishes become warmer and comforting!

Food for Life,

the SupperSmiths, forging one meal at a time

Meatless Monday: Eggplant Parmesan

Tuesday: Black-eyed pea Soup

Wednesday: Pork Loin with Dried Cranberry Sauce

Thursday: Greek Feta Stuffed Chicken

Friday: Buffalo & Bean Chili

Meatless Monday: Eggplant Parmesan

Adapted from Cooking Light

Personal Note: I will freely admit that I have an eggplant fascination. I like it alright, but I just feel that something that beautiful needs to be in the house often! Enter eggplant combined with Italian. Forget about it! (must be mentally read to sound like the Godfather)

Plan of Attack:

1. Prep eggplant

2. Prebake eggplant/ prep filling

3. Assemble

4. Bake

Ingredients for 5 servings:

Eggplant friends:

1 large eggplant (peeled or not), cut into ½” thick slices

1 large egg, slightly beaten

½ Tbsp water

1 C panko bread crumbs

1/8 C fresh grated parmesan

Filling:

¼ C fresh basil or 1 Tbsp dried basil

1/8 C grated parmesan

¼ tsp crushed red pepper flakes

1 clove garlic, minced

1/8 tsp salt

8 oz part-skim ricotta cheese (1/2 container)

1 large egg

Other goodies:

½ jar pasta sauce

1/8 tsp salt

4 oz fresh mozzarella cheese, sliced

Instructions:

1. Preheat oven to 375 degrees
2. Prep Eggplant: In a small bowl combine 1 egg and water. On a large plate combine bread crumbs & parmesan cheese.
3. Dip both sides of the sliced eggplant into the egg mixture, dredge in the panko mixture, pressing gently to make sure it sticks. Shake off excess and place on a cooking spray coated baking sheet. Repeat until all slices are coated
4. Bake for 30 minutes, turning once at 15 minutes
5. After flipping the slices, prep the filling: In a bowl combine basil, parmesan, red pepper flakes, garlic, salt and ricotta, stir to mix well; set aside
6. Assemble together: In an 8x8 baking dish coated with cooking spray, spoon ¼ C of the pasta sauce on the bottom. Layer with eggplant slices, filling and more sauce. Repeat until all ingredients have been used; then top with mozzarella slices
7. Cover with foil and bake for 35 minutes
8. Enjoy!

Nutritional Info:

318 calories

15.1g total fat

26.8g carbohydrates

19.3g protein

4.8g fiber

99mg cholesterol

Tuesday: Black-Eyed Pea Soup

Adapted from Crockpot365.blogspot.com

Personal Note: I hope you’ve noticed that since fall has happened upon us, my Crockpot is getting its workout in my kitchen. I love the slow cooker. I take that back, I love my slowcooker, I haven’t met yours. It has an automatic timer that will switch to keep warm once it is cooked as to not burn our dinner. And who doesn’t like to have dinner made before 8 a.m.?

Plan of Attack:

1. Soak peas overnight

2. Prep ingredients in the morning

3. Dump in Crockpot and cook

Ingredients for 3 servings:

½ pound dried black-eyed peas (1 ½ C)

7 oz spicy sausage (or one of your choice, 2 links)

3 ½ C chicken broth

½ yellow onion, diced

2 carrots, diced

3 celery stalks, diced

2 garlic cloves, diced

½ tsp Italian Seasoning

½ tsp kosher salt

½ tsp black pepper

Instructions:

1. The night before soak your black-eyed peas in about an 1” of water
2. When your ready to make the soup; drain your peas and add them to your slow cooker along with the broth, sausage, onion, carrots, celery, garlic and seasonings
3. Cook on low 8 hours or high for 6 hours
4. Enjoy!

Wednesday: Pork Loin with Dried Cranberry Sauce

Adapted from Cooking Light

Personal Note: How did I pick this recipe? Simple. I had a ½ of a pork loin frozen in the freezer, and I didn’t want to buy anymore meat at the store. Like I said; simply cheap! Smithcale was a little leery about the thought of a dried cranberry sauce, but then he ended up bathing his entire meal in it. I’ll take that as a sign he liked it.

Plan of Attack:

1. Brown pork loin

2. Bake pork

3. Cook cranberry sauce

Ingredients for 2 servings:

½ pork loin, sliced

½ tsp dried sage

½ tsp dried thyme

Pinch of kosher salt & freshly ground black pepper

Sauce-

1 C chicken broth

1 C dried cranberries

½ C cran-grape 100% juice cocktail

1 Tbsp grape jelly

Instructions:

1. Preheat oven to 400 degrees
2. In a small bowl combine sage, thyme, salt & pepper and sprinkle on both sides of the pork loin slices
3. Heat a nonstick skillet to medium-high heat (with NO oil or fat). Once hot add the pork loin slices and cook for 2 minutes on each side or until nicely browned
4. Then place into a oven-safe pan sprayed with cooking spray and cook for 10-12 minutes or until the meat is slightly pink or it reaches 160 degrees
5. Reheat the same skillet used to brown the loin to medium-high. Add chicken broth, dried cranberries and juice to the pan and bring to a boil. Next, stir in the jelly and cook 8 minutes until it has reduced and slightly thickened
6. Place loin on a place and cover with the cranberry mixture
7. Enjoy!

Thursday: Greek Feta Stuffed Chicken

Adapted from the recipe Cousin Cosmo’s Greek Chicken submitted by OAKLEY at AllRecipes.com

Personal Note: The competitive side of me is envious of the original name of the recipe I adapted. I love a good original name! Smithcale LOOOOOVES cheese, and one of his many loves is feta. Now his cheesy mistress feta and I had a rough start. I thought she was too salty and not smooth and creamy like my extra love, gouda. But, we have come to a mutual agreement and I use her IN dishes as to hide her salty nature.

Plan of Attack:

1. Prepare chicken

2. Brown chicken

3. Cook with spinach and tomatoes in one pan

Ingredients for 2 servings:

Chicken ingredients-

1 large boneless, skinless chicken breast split horizontally (or 2 smaller breasts)

1 Tbsp all-purpose flour

¼ tsp salt

1/8 tsp black pepper

Chicken stuffing-

¼ C feta cheese, crumbled

½ Tbsp lemon juice

½ tsp dried oregano

¾ C water (for the tomatoes)

3 sundried tomatoes (rehydrated), roughly chopped

Other Ingredients-

1 Tbsp flour

1 Tbsp olive oil

1 cube chicken bouillon, crumbled

2 C spinach

1 roma tomatoes, chopped

Instructions:

1. In a small pot add the water and bring to boil. Add sundried tomatoes and allow to sit for 3-5 minutes. After rehydrated chop the tomatoes and save the water
2. Combine flour, salt and pepper on a large plate; set aside
3. In a small bowl combine feta cheese, lemon juice, chopped sundried tomatoes and oregano
4. With a mallet or construction grade rubber mallet (like we use…fancy, I know), cover the chicken breast with plastic wrap and beat until ½ inch thickness
5. Then, in the middle of each breast place ½ of the feta mixture leaving ½ inch on each side. Fold the sides of the chicken breast together making sure that the feta mixture won’t come out, secure with toothpicks
6. Heat oil in a nonstick skillet to medium-high heat. Brown the chicken on each side for 1-2 minutes
7. While chicken is browning whisk together saved tomato water, bouillon cube and flour
8. Pour above mixture over the browned chicken along with the roma tomato and spinach. Bring to a boil, reduce heat to medium-low, cover and simmer for 8-10 minutes
9. Watch out for toothpicks
10. Enjoy!

Friday: Buffalo & Bean Chili

Adapted from Cooking Light

Personal Note: I would like to admit something. SmithCale and I have a weakness for expensive ground meat. When organic, grass-fed ground buffalo wandered its way into our local grocery store, it was like a drug; we HAD to buy it. I’m glad we did, but for $6.99-$9.99 a pound it’s still a sometimes treat. Please feel free to use ground beef or turkey if you or your pocketbook prefer!

Plan of Attack:

1. Brown meat

2. Add other ingredients

3. Simmer for 10 minutes

Ingredients for 6 servings:

1 C chopped red onion

1 poblano pepper, seeded and chopped

1 clove garlic, minced

1 pound ground buffalo

1 Tbsp chili powder

2 Tbsp tomato paste

2 tsp dried oregano

1 tsp ground cumin

¼ tsp salt

1 (19 oz) can cannellini beans, rinsed and drained

1 (14.5 oz) can diced tomatoes, undrained

1 C chicken broth

Toppings:

Chopped cilantro

Diced yellow onion

Instructions:

1. Heat a large pot to medium heat. Add red onion, poblano pepper, garlic and buffalo meat; cook for about 6 minutes or until the meat is done. (Make sure to crumble up your meat)
2. Stir in chili powder, tomato paste, oregano, cumin, salt, beans and chicken broth; bring to a boil.
3. Reduce the heat and simmer for 10 minutes
4. Top with your favorite toppings
5. Enjoy!

Nutrition Info:

211 calories

6.5g fat

22.5g protein

16.4g carbohydrates

54mg cholesterol

4.7g fiber

Baking All the Rules: Geez Louise, that’s good Pumpkin Bread

Adapted from the recipe Downeast Maine Pumpkin Bread submitted by Laurie Bennett at AllRecipes.com

Personal Note: Some weeks ago I bought an actual pie pumpkin and roasted it, pureed it and froze it just for this day. And today turned out to be just as delicious as I hoped it would be! This one goes out to all the ginger-lovers, be it the spice or the hair coloring.

Plan of Attack:

1. Mix wet ingredients

2. Mix dry ingredients

3. Combine together and bake

Ingredients for 1 loaf:

Wet ingredients-

1 C pureed pumpkin (homemade would be awesome, but canned is also good)

2 eggs

½ C vegetable oil

1/3 C water

1 ½ C sugar

Dry ingredients-

1 ¾ C all-purpose flour

1 tsp baking soda

½ + ¼ tsp salt

½ tsp ground cinnamon

½ tsp ground nutmeg

¼ tsp ground cloves

¼ tsp ground ginger

Instructions:

1. Heat oven to 350 degrees
2. In a large bowl combine pumpkin, eggs, oil, water and sugar until well mixed
3. In another bowl combine the flour, baking soda, salt and all the spices; also mix well
4. Add the dry ingredients into the wet ingredients and mix until just blended
5. Pour into a well lubed loaf pan and bake for 50-60 minutes using a toothpick to check for doneness
6. Enjoy!

Meet My Friend: Bok Choy

This is my Asian friend, that shows up at our house when our Wok is ready. It's great for stir-fry because it stands up to the high heat and doesn't become totally mushy like spinach can.

To be honest, I'd never eaten one until this year and have really grown to like it. Mainly because I enjoy confusing the high school kids that work at our local grocery store; it's the small things, you know?

Quick History: Bok Choy is a type of Chinese cabbage and has been used since the Ming Dynasty in the 14th century. Formerly only found Yangtze River Delta, but quickly moved to Northern China. In the 20th century Japanese soldiers returning from the Russo-Japanese war brought this present home. Now it can be acquired nearly world-wide.

Nutritional Value: It contains high amounts of Vitamin A and Vitamin C, so you can just say no to scurvy.

Random Awesome Fact: Bok Choy is a Cantonese word that literally means "White Vegetable"


Local Places to Find Bok Choy: Most chain and local grocery stores should carry either the one shown, or a smaller, lighter colored one called Napa Cabbage

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

P.S.- here's the recipe I posted with bok choy

Weekly Menu Inspirations: Easy and Harder

So this week, I didn't realize it, but I chose some of the easiest and some of the harder recipes. But, isn't that really what you want? I know deep down each of you is a little Martha Stewart dying to get out. Free Martha! (before she insider trades you for someone else!)

Look at it this way; Thanksgiving is coming! So why wait until the week before to freak out and try to remember how to make more complicated dishes?

Another fun little challenge: can you find the day where we had company over? Oh well, at least you know someone ate it!

Food for Life,

the SupperSmiths, forging one meal at a time

Meatless Monday: Spinach & Sun-Dried Tomato Pasta

Tuesday: Slow Cooker Chicken Cassoulet

Wednesday: Shepherd's Pie version 3,571

Thursday: Chicken, Celery & Leak Soup

Friday: Deep Dish Pizza

Meatless Monday: Spinach & Sun-Dried Tomato Pasta

Personal Note: I bet you’re wondering, where’s the pasta? I think a lot of people have some sort of pasta dish at least once a week. And technically we do too, it’s just more Asian inspired, I blame SmithCale (he’s a fabulous scapegoat). It wasn’t too long in my history where I would never have thought of having a noodle without bathing it in marinara sauce, which is still a long-time friend of mine (I miss you, friend, I’ll see you Friday). I have evolved a bit and instead of sauce, I’m ok with a sun-dried tomato.

Plan of Attack:

1. Re-hydrate sun-dried tomatoes

2. Cook pasta

3. Toast pine nuts

4. Combine together

Ingredients for 2:

½ C veggie broth

6 dehydrated sun-dried tomatoes (NOT packed in olive oil)

½ + ¼ C whole wheat penne, cooked to the package directions

1 Tbsp pine nuts

½ Tbsp olive oil

1/8 tsp crushed red pepper flakes

1 clove garlic, minced

1 bunch fresh spinach, rinsed and torn into bite-sized pieces

1/8 C grated Parmesan cheese

Instructions:

1. In a small saucepan bring the broth to a boil. Remove from heat and add the sun-dried tomatoes and allow reabsorbing for 15 minutes. After the tomatoes have softened, remove the tomatoes while saving the broth. Roughly chop; set aside.
2. Heat a nonstick skillet to medium-high heat, add pine nuts and lightly toast for 2-3 minutes, remove from pan and set aside
3. In the same toasting skillet, heat olive oil. Add garlic and crushed red pepper flakes; sauté 1 minute
4. Mix in the spinach and cook until almost wilted, about 2-3 minutes. Pour in the broth used for the tomatoes along with the chopped sun-dried tomatoes and continue cooking for 2 minutes
5. Either in the same skillet or in a bowl, mix spinach mixture with pasta. Top with toasted pine nuts and parmesan cheese. (I forgot the pine nuts, and didn’t notice until after we had eaten… I was sad)
6. Enjoy!

Nutritional Info:

319 calories

7.5g total fat

51.7g carbohydrates

12.8g protein

6.1g fiber

0mg cholesterol

Tuesday: Slow Cooker Chicken Cassoulet

Personal Note: Once again, California Kate has found a good one! I wanted to make it the like she did, but I failed to read the instructions and just shoved everything in my slow cooker…oops! So be sure to check her version out, I’m sure it was good too!

Plan of Attack:

1. The day before: cook chicken thighs in slow cooker

2. Chop, toss and slowly cook

Ingredients for 3:

1 chicken thigh, cooked, deboned and shredded or your choice of cooked chicken

1 can (15 oz) black-eyed peas (or navy beans or pinto beans), rinsed and drained

Salt and pepper to taste

½ + 1/3 C chicken broth

1 small onion, chopped

2 celery stalks, chopped

2 garlic cloves, minced

2 small carrots or 1 and a stub of a carrot, chopped (I left mine unpeeled, I know, living on the edge)

4 sun-dried tomatoes, not packed in oil

1/8 C dried basil

½ Tbsp thyme

1 Tbsp fresh parsley, minced

Instructions:

1. The day before, make the chicken: Place thighs in a cooking sprayed Crockpot. Sprinkle with salt and pepper. Cook for 6-7 hours on low. Remove skin, debone and shred
2. Add all other ingredients the desired day of cooking, stir, cover and cook for 7 hours on low. Before serving chop the tomatoes into chunks
3. Enjoy!

Maybe with a little No Knead Bread on the side?

Wednesday: Shepherd’s Pie version 3,571

Personal Note: I really don’t know that exact number of Shepherd’s Pies that have been made throughout the years, but I’m fairly certain that 3,571 is still a little on the low side. When looking for a shepherd’s pie recipe to use as a guide I was looking for 2 things:

A) No cans-of-anything

B) Must use real potatoes

C) Deliciousness is not a non-option

I’m not going to lie, this is a dish-dirtying meal. But, as with all things, anything that takes time is worthwhile.

Plan of Attack:

1. Prep all layers

2. Layer and bake

Ingredients for 6:

Tator Layer:

4 large potatoes, washed and diced

1 Tbsp buttermilk

1 Tbsp finely chopped yellow onion

¼ C shredded cheddar cheese

Salt and pepper to taste

3-4 carrots, chopped

Meat Layer:

1 Tbsp olive oil

1 onion, chopped

1 pound lean ground meat

2/3 C frozen green peas

2 Tbsp all-purpose flour

2 Tbsp BBQ sauce

¾ C beef broth

¼ C shredded cheddar cheese

Instructions:

1. Heat oven to 375 degrees
2. Fill two separate pots (one larger, the other medium) about ½ full with water and a little salt, on separate burners bring each pot to a boil
3. Once the smaller pot boils add the carrots; boil 15 minutes
4. In the larger pot once the water boils, add the potatoes; boil 15 minutes as well
5. After 15 minutes, drain and mash the carrots (it’s ok if it’s a little chunky); set aside
6. Drain the potatoes and place in a stand mixer or back in the same pot; Add the 1 Tbsp onion, cheddar cheese and buttermilk; mash until it reaches the creaminess of your choice
7. Heat a large nonstick skillet to medium-high heat; Add the olive oil and onion; cook until translucent (about 3-4 minutes)
8. Add the ground beef; brown and add the frozen peas. (If you need to pour off excess fat, then do so)
9. Stir in flour; cook 1 minute
10. Add BBQ sauce and broth, bring to a boil. Reduce heat and simmer for 5 minutes
11. In a 2 quart casserole dish sprayed with cooking spray, layer meat mixture topped with the carrots and then the potatoes. Top with the rest of the shredded cheese
12. Bake for 20 minutes
13. Enjoy!

Nutritional Info:

452 calories

17g total fat

65mg cholesterol

52.2g carbohydrates

7.3g fiber

23.1 protein

Thursday- Chicken, Celery and Leek Soup

Adapted from Organic Cookbook by Ysanne Spevack

Personal Note: WARNING! This recipe is not for the novice cook! I get amazed easily, but I was speechless when I made this soup. I made an error by not reading the recipe thoroughly at first, and so when it came time to make dinner I almost opted out of making this. I had to make some huge adaptations, but was literally astonished when this soup turned out to be really rich, hearty and complex. Please have an open mind, and if your mind isn’t opened, just think of all the green veggies you’ll be getting!

Plan of Attack:

1. Prep veggies

2. Simmer and blend

Ingredients for 4:

1 ½ Tbsp unsalted butter

2 large leeks, chopped

5 celery stalks, chopped

1 bay leaf

Handful of fresh parsley, chopped

½ tsp dried tarragon

5 C chicken broth

2 potatoes, chopped (no need to peel)

1 C shredded chicken (from my Crockpot)

2/3 C red cooking wine

1 ½ tsp salt

1 tsp pepper

Toppings:

1 slice bacon, cooked crispy and roughly chopped

1 green onion, chopped

Instructions:

1. Melt butter in a large pot over medium heat. Add leeks and celery and cook for 10 minutes (do not let brown, turn down the heat if needed)
2. Add the potatoes, cooking wine, chicken stock, shredded chicken, parsley, tarragon, bay leaf, salt and pepper. Partly cover the pot and allow to simmer for 17-20 minutes, or until the potatoes are fully cooked
3. Heat a nonstick skillet on medium-high heat and then cook the bacon strip until crispy. Roughly chop and set aside
4. After the soup has simmered, remove the bay leaf and either use a food processor or blender to process the soup until smooth
5. Ladle into bowls and top with bacon and green onions
6. Enjoy!

Nutritional Info:

253 calories

14.7g total fat

48mg cholesterol

10.3 carbohydrates

2g fiber

16.5g protein

Friday- Deep Dish Pizza

Adapted from California Kate’s adaptation of Windy City Pie from Clean Eating

Personal Note: I’ll be honest, never eaten a deep dish pizza. So needless to say, uneasy was again the feeling of the day. Sure, I knew how to dominate a homemade pizza, but one cooked in a spring form pan? So I cracked my knuckles, said a little prayer, spilled water all over my iPhone (not my usual pre-dinner ritual) and began. Yeah, about that last part, really threw my off. I had things on the stove, pizza dough in a bowl and I was preoccupied using towel after towel trying to lap up water. Now I kind of know why they named it the Windy City Pie, because my thoughts were definitely in a tornado!

P.S.- my iPhone is ok, after a night in a bag of rice (Thanks Monni and Jim for the info!)

Plan of Attack:

1. Prep pizza dough (optional)

2. Saute veggies/ sausage

3. Create pizza

4. Bake

Ingredients for 8 slices:

2 links lean sausage, casings removed and torn into pieces

2 Tbsp olive oil

1 medium yellow onion, sliced

1 green bell pepper cut into strips

1 red bell pepper cut into strips

1 ½ C button mushrooms, sliced

Salt and pepper to taste

1 pizza crust (bought or homemade)

6 oz fresh mozzarella

1 C marinara sauce

Instructions:

1. Preheat oven to 450 degrees
2. Heat a large nonstick skillet to medium-high heat. Add olive oil and onion; sauté 2 minutes
3. Add bell peppers and mushrooms; sauté another 3 minutes
4. Season with a little salt and pepper; set aside in a large bowl
5. In the same pan over medium-high heat, add the sausage and cook about 4 minutes. Drain the excess fat into a papertowel lined bowl, pressing on the sausage. Then add the sausage to the aside veggie bowl and mix well
6. Roll out pizza dough into a 12” circle. Then oil a 9” springform pan (or other 9” round pan), place the dough into the pan pressing it firmly into the bottom and up the sides. If some dough remains above the pan, just fan it out on the sides
7. Place ½ of the mozzarella on the bottom of the of the crust
8. Top with veggie/sausage mixture
9. Top evenly with marinara sauce
10. Finally finish with rest of mozzarella then fold the remaining dough over the top of the pizza (mine kind of looked like a pizza puff)
11. Bake 20-25 minutes. Allow to rest for 5 minutes before cutting into, and for Heaven’s sakes DON’T REMOVE THE SIDES OF THE SPRINGFORM PAN. (I did, and it leaked…a LOT)
12. Enjoy!

Voting = License to Complain

As I told SmithCale this morning after we started the morning by complaining about how our county tries very hard to hide where to vote, that we just had to vote because I know that SmithCale doesn't plan on cutting complaining out of his life...ever.

He promptly agreed, because he's comfortable in his complaining-ness.

We have always voted, well since we graduated college and got big people jobs. But, I don't know how other county's handle their voting situations, but in our county, Gregg, it's a little on the pathetic side.

We had our voter's registration cards, filled with numbers and codes. I knew we were in Precinct 7, but had no clue where that polling place was. Would it be so hard to print it on the card? Give us a website to go to? Put it on the news? Or mail everyone a map of the precincts with a list of where the polls?

There were several people who showed up at our station that weren't in our precinct, and the other reason I knew is because I called the registrar.

And for my job I spend a LOT of time in county courthouses, and if I didn't know exactly what to do...how was anyone else?

The pundits complain about people not voting, well in this county I know why they don't.

Food for Democracy,

the SupperSmiths, forging one meal at a time