Meatful Monday- Braised Brisket

Before you get started, did you read about our trip to Jefferson & Enoch's Stomp?

Adapted from Cooking Light

Chef’s Notes : As some of your know, if you work at a government office or at a bank, that last Monday was President’s Day. So in honor of them I made…brisket? That doesn’t make a whole lot of sense. But since I was going to be working from home that day and this recipe takes hours I switched around our meatless schedule. I adapted this from a recipe called “Easy Braised Brisket”, and maybe it’s just me but a recipe that takes 4 hours total to cook, ain’t easy, but it is tasty.

Plan of Attack:

1. Brown brisket

2. Brown onions with oregano

3. Simmer 2 hours

4. Skin tomato

5. Add tomato & olive, simmer 1 hour

6. Slice and simmer last 30 minutes

Ingredients for 2:

½ lb brisket, trimmed of visible fat

½ yellow onion, roughly chopped

½ tsp dried oregano

¼ C pitted kalamata olives, chopped

1 tomato, peeled & chopped (substitute: 1 can chopped tomatoes)

Salt and pepper to taste

Cooking spray

Instructions:

1. Season both sides of brisket with salt and pepper
2. Heat large pot on medium-high heat, coat with cooking spray
3. Brown brisket in pot, turning for an even color; cook about 10 minutes total. Remove from pan.
4. In the same pot add onion & oregano; sauté 3 minutes
5. Return brisket to pot and add 1 C water; cover and simmer 2 hours on low heat
6. 15 minutes before the 2 hours is over, bring a small pot ½ filled with water to a boil. Remove stem from tomato and cut an X on the bottom. Add to pot of boiling water and using a straining spoon stir the tomato and check after 20 seconds for signs that the skin is pulling away from the flesh. Remove from water and remove skin. Discard skin and chop tomato.
7. Once the 2 hours is up, add the peeled tomato and olives; cover and simmer 1 hour
8. Remove brisket from pot and allow to rest for 5 minutes
9. Cut brisket against the grain and return slices to the pot; cover and simmer another 20 minutes
10. Enjoy!

Side Options: Not from a Can Black-Eyed Peas

Not from a Can Black-Eyed Peas

Chef’s Notes : Black-Eyed Peas have always been a favorite of mine. My mother used to make them often in her crockpot along side delicious cornbread. But, for these I left out the bacon, sorry mom!

Plan of Attack:

1. Soak peas overnight or do a quick soak

2. Simmer for 2 hours

Ingredients for 2:

½ C dried black-eyed peas, rinsed and “non pea” items removed

2 ½ C water

½ tsp Italian seasoning

Salt and pepper to taste

Instructions:

1. *For a Quick Soak* bring peas and water (just enough to cover them) to a rapid boil. Boil for 2 minutes, then cover and allow to set for 1 hour. Then drain them before cooking
2. Add soaked peas, water, Italian seasoning, salt and pepper in a pot and bring to a simmer.
3. Simmer for 1 1/2 -2 hours or until done. Be sure to check on them periodically during the cooking time to check to see if your water has run dry, add more if needed
4. Enjoy!

Ghosts to Enoch's Stomp

Since we haven't gone anywhere on a weekend in a while, we felt the need to get out and enjoy Saturday's "supposed to be sunny yet warmish" weather.

We ventured to Jefferson, Texas, where SmithCale tried to scare me with ghost stories about the haunted houses found there. It really is full of Americana, antiques, local restaurants and just good, old fashioned fun.

The picture of the bottom antique store is where I almost had a psychotic break. Just that very morning, we had cleared out our cupboards, closets and unused dishes and donated a trunk-full to GoodWill. And anyone who knows me, knows I don't like clutter and being in crowded places. I don't even go to Wal-Mart for that very reason (well and how they treat their employees, but that's another story). So the shear amount of stuff in this store made me very uneasy.

I realize I have problems.

Around noon we wandered into The Bakery

I had potato soup and cornbread, SmithCale had roast beef and cheese on Jalapeno Cheese bread. He was kind enough to share a bite, and it was cheesily delicious.

I love Texas and their horse and buggy rides.

You think they could use this stallion on their team?

We had been hearing about Enoch's Stomp for years. Lucky for us, it was conveniently located on the way back!

Someone has done some heavy-duty dirt work on this land. It literally reminded us of our days back in Wine County, California.

We were so surprised to find this hidden gem had won lots of awards! And also stoked to find out that the best grapes to grow in the south make sweet wines!! (Yus!)

See, I was there too.

During our tasting these super nice bikers came in for a glass of wine; awesome end to a great day!

Food for Fun,

the SupperSmiths, forging one meal at a time

Training Update- February

So as you can see, we're doing pretty good! I love a good visual goal.

I have to admit that running has been VERY cathartic for me. Previously, my only accomplishment in the running department was in 7th grade when I was in athletics (hey, even the good athletes need a competent manager!) when I ran for 5 minutes straight.

Now I realize that running sloppily jogging as an overweight preteen will only get you about 1/4 of a mile, but this was the only memory of running I had until recently.

So as odd as it sounds, with each step and each mile and each day I mark off that training schedule, I'm writing my new legacy.

As I run farther and farther from my previous label as a prior fat kid, I write on the slate of who I'm becoming; not who I was. No one can ever change their past. How they were raised, where they grew up or what lessons you endured, but you can evolve into something much better and greater.

Also, you can never truly know how your body works in relation to food unless you run. So not only has my mind evolved, but my relationship with food.

Sure, you can survive a run, but to truly train you have to have the proper nutrition.

I've learned what to eat before a run to have enough energy to properly perform without horrible stomach cramps. I'm still trying to convince SmithCale and listen to me about this, as I run circles around him cramp-free.

You must embrace drinking LOTS of water.

Find a place to train, and adjust schedule according to the weather.

I don't crack myself up often, but I did it TWICE today. This picture was taken when I set the self-timer and said (really fast), "Why don't we do an action..." *click*.

The next crack-me-up picture was this one, where I was looking up to see if the timer had gone off.

One more day down!

Food for a Personal Evolution,

the SupperSmiths, forging one meal at a time

Friday- Punjabi Quesadillas

Adapted from Spice Goddess

Chef’s Notes : Have you ever watched the Cooking Channel? No? Well I’ll try to remember that not everyone likes to cook as much as I do and keep my disappointed look to myself. I digress, we found another show that we enjoy; “Spice Goddess”. Although I will admit that sometimes I even find her use of spices overwhelming, most of her recipes sound really good! We had looked for some of her mentioned spices at our local store and couldn’t find a few. So we ventured to our local Asian Grocer, and when I found garam masala I literally squealed with delight because I knew I could make these! So watch the Cooking Channel and visit an Asian Grocer, I promise you’ll enjoy both with no disappointed faces!

Plan of Attack:

1. Make quesadilla filling

2. Heat quesadillas

Ingredients for 2:

1 Tbsp olive oil

½ red onion, chopped

2 garlic cloves, minced

½ Tbsp coriander seeds

½ Tbsp garam masala

½ tsp paprika

½ tsp ground ginger

¼ tsp turmeric

Salt to taste

1 Tbsp tomato paste

½ lb boneless, skinless chicken breast, cubed

¼ C plain yogurt

2 whole wheat tortillas

1/3 C shredded mozzarella

Instructions:

1. Heat olive oil in a skillet over medium-high heat. Then add onion and garlic and sauté 4 minutes
2. Add ground ginger, coriander seeds, garam masala, paprika, turmeric and salt and stir for 15 seconds
3. Add tomato paste, mashing to incorporate in
4. Add the chicken cubes and cook about 8 minutes until the chicken is cooked
5. Finally add the plain yogurt and cook a final 2 minutes
6. To the whole wheat tortilla add cheese, ½ the chicken mixture only covering ½ of the tortilla and top with more cheese. Fold over and brush with olive oil and cook.
7. Cooking options: Panini Press, Dry skillet heated to medium-high or bake in a 400 degree oven for 8-10 minutes.
8. Cut into wedges
9. Enjoy!

Thursday- Clear the Fridge Eggs

Chef's Notes: Remember before when I made these kind of eggs? I had originally planned to make something else, but SmithCale had forgotten he would need to attend a launch party for a client near Dallas around dinner time. I have to admit that I was moderately excited. Scramble these bad-boys up, have a picnic on the couch with my favorite Butters and catch up on Grey's Anatomy and Private Practice (speaking of which, I STILL haven't seen last week's episode! Not enough time in the day).

The only change was I added 1/4 of orange bell pepper into my mix and scrambled my eggs in a bowl with a splash of water to make them fluffy.

Of course, it was delicious, but to be honest SmithCale really does make the best eggs :)

Food for Life,

the SupperSmiths, forging one meal at a time

Stay tuned for an update on the 10K training on Saturday!

The Bodovsky's

Firstly, I have to thank SmithCale because he never gets to do what he "wants to" on his birthday weekend. Umm..I thought they called it BirthDAYS, not BirthENDS. Not to mention in other scandalous news, we missed SingSong for the first time, but Shannon and Cousin Amy along with the other Kojies made us proud by winning! To be fair, our hearts were also with the Kaios (Sean's Amy's Club) and Frats (SmithCale and Sean's club).

Jennifer was so excited to get married, she ran down the aisle.

The couple enjoying some scripture and hymns.

Probably thanking Jesus that the wedding is finally here and almost over with! (Could be wrong, but having gotten married, that all I could think about!)

Look quickly, there they go!

Beautiful cake

Met up with my long-lost High School Friend, Katie!

I also sat by my never lost friend, Alyssa, during the wedding.

Congrats to the gorgeous bride and her husband (he's standing dutifully to the left)

Food for Everlasting Love,

the SupperSmiths, forging one meal at a time

Just a little FYI, last week we went to the Gary's where the amazing Monni did my taxes and her husband paid homage and made Mongolian Beef!

Tuesday- Mushroom & Polenta Bake

Adapted from Cooking Light

Chef’s Notes : Since we had steak on Monday instead of our usual Meatless meal, I moved it to Tuesday. Have I mentioned before that we LOVE mushrooms? Almost in an unnatural way, but we really enjoy looking at the different varieties and dreaming of the ways we could use them. We long for the day when we can dust off our grill and have Portobello burgers once again!

Plan of Attack:

1. Make mushroom mixture

2. Make polenta and add to ramekins

3. Broil polenta and top with mushrooms

Ingredients for 2:

Mushroom mixture-

1 Tbsp olive oil

1 package baby bella mushrooms, sliced

1 package of brown beech mushrooms, trimmed

½ orange bell pepper, chopped

¼ tsp dried thyme

¼ tsp dried oregano

2 garlic cloves, minced

¼ C veggie broth

1 tsp lemon juice

Salt and pepper to taste

Polenta-

1 C milk

½ + ¼ C veggie broth

¼ + 1/8 C instant polenta

¼ C parmesan cheese

Salt to taste

Instructions:

1. Heat broiler to HI
2. Heat olive oil in skillet over medium-high heat .
3. Add mushrooms and bell pepper; sauté 4 minutes
4. Add garlic, thyme, oregano; sauté another minute
5. Finally add broth, lemon juice, salt & pepper. Reduce heat to low and keep warm
6. In a small saucepan bring milk and veggie broth to a boil
7. Once boiling add the instant polenta and stir for 3-4 minutes until thickened
8. Stir in parmesan cheese and salt until fully mixed
9. Divide polenta evenly into 2 ramekins sprayed with cooking spray
10. Broil for 5 minutes, then divide the mushroom mixture evenly on top of the polenta
11. Enjoy!

Food for Life,

the SupperSmiths, forging one (meatless) meal at a time

In Case you Missed it:

SmithCale turned 26

Smithing His Way into the Mid/Late 20's

My main man (well, my only man), SmithCale, celebrated his 26th birthday today!

As per tradition, started by his mother, Diane, I made the scriptural cookie cake. Recipe via Tollhouse. I always decorate his cake in accordance with what he recieved that year.

This year all he wanted was cowboy boots.

While I decorated his cake the night before his birthday, in my petting absence Butters had to use SmithCale to fulfill her scratchy fur needs.

SmithCale's day started off as it should for someone who's 26 and has no children: watching cartoons

Then we went to church, but for dinner he requested curried chicken pot pies. There was a whole lot of rejoicing!

Others of us didn't want to acknowledge SmithCale's new age number and spent the day snoozing and lamenting.

Happy Birthday, Cale Archer Smith!

Stay tuned for what we ate last week doled out a day at a time this week!

Food for Life,

the SupperSmiths, forging one birthday at a time

Valentine's Day- Recipes for "Scoff"cess

So what's the recipe for a fantastic Valentine's Day?

Wrap up delicious homemade Thai-Italian Spring Roll dinner together

Enjoy with vigor.

Make amazing Apricot/Camembert Phyllo Cups (I adapted it a little, as you can tell)

Take too many pictures of them because they are adorable

Then, "Scoff," as our favorite Valentine's Day Chef would say.

I know we talk about Nadia G.'s show allllll the time, and we've made nearly allllll of her recipes. That is for a reason; they're allllll amazing.

And as always, all flowers are welcomed and appreciated.

Both SmithCale and I agreed that this was by far the best Valentine's Day ever.

Food for Love,

the SupperSmiths, forging one meal at a time

Weekly Menu Inspirations: Challenge On!

I've been longing for something for a while now, but was too scared and unsure as to whether it could be accomplished.

I've never been a "runner", and I still wouldn't consider myself one; yet.

To make our goal have accountability, I'd like to announce it.

SmithCale and I have begun our training and will be running in the Alley Fest 10K on June 4, 2011.

We ran our first 3 miles on Saturday and I can't even believe I made it. It is officially the farthest I've EVER run in my adult life. To be fair, I'm also in the best shape of my life and workout about 5-6 hours a week; but I still didn't really think I could do it.

SmithCale, on the other hand, is having a sorer time but is being a trooper about it and is willing to keep training.

We have chosen a schedule that will help us work up to running more miles, we'll keep you posted!

Meatless Monday: Curried Butternut Squash & Potato Latkes with Apple Salsa

Tuesday: Turkey Meatball Sandwich with Cole Slaw

Wednesday: Italian Stracciatella with Mini Meatballs and Spinach

Thursday: Beefy Bok Stir-Fry

Friday: Spanish Spicy Chicken