I have been woefully negligent in the upkeep of this space since before Thanksgiving, and there are no true explanations.

Well ….

I got a little sick over Thanksgiving break.  It made me fully appreciate what it means to be hydrated.  (My newest love = Zico Coconut Water … yum yum delish).

And work has been a little bit of a time-suck.  That’s about all I have to say about that!

I promised myself that when December 1st rolled around, I would start on a fresh page and blog all my Christmas favorites.

But …. I dropped the ball again.  December, I have found, is a little hectic when one has a few balls in the air.  Additionally, and this most profoundly affects the man, December happens to be the birth month of most of the significant females in our joint family.  His mama, me, my mama and my mama’s twin.  (I can almost hear the collective & sympathetic ‘oy vey!‘).

The truth is, what with work, and feeling slightly under the weather (and therefore infinitely less on the ball) plus having a To-Do list a mile long that includes Christmas cards (I’m boycotting the politically correct “Holiday” substitution), birthday pressies, Christmas pressies, holiday decorations, travel plans for NYE and … the man and my first Annual Christmas Party … things have just sort of spun out of control.
So, here I am, halfway through my second favorite month (weirdly, October out-ranks December for me by a nose!), finally taking a minute to update my sad, cobweb-laden blog with a few fun, holiday things.

But to start, a new recipe that the man and I have enjoyed a few times recently … most importantly on my birthday (which was Monday).

Everyday Colorful Gnocchi

What You Need:

1 bundle fresh asparagus

1 small zucchini

1 small yellow squash

1 pkg button mushrooms, sliced

1 bag large pre-cooked shrimp

2 pkg Gnocchi (I buy mine from Trader Joe’s and I use one regular, and one whole-wheat)

1/3 cup grated Parmesan (+ a little extra)

3 Tbsp Butter (separated into individual tbsp portions)

1 Tbsp Olive Oil (+ some extra)

Garlic powder

Onion powder

Salt & Pepper to taste
What to Do:

1.  Preheat oven to 375.  Defrost shrimp and drain.  Put water on stove to boil for gnocchi.

2.  Cover a cooking tray (you can use a cookie sheet or anything flat) with aluminum foil, and spray with non-stick spray.

3.  Chop asparagus into bite-size pieces, disgarding the bottom of the stalks (which are inevitably stringy and have zero flavor).  ***I usually use just the tips.

4.  Cube zucchini and yellow squash.

5.  Place asparagus and squash on cooking tray, season with salt and pepper and drizzle with some olive oil.  Set aside until mushrooms have softened (below step).  Place in oven on top rack for approximately five minutes (or until you hear sizzling).

6.  In a medium sauce pan, place sliced mushrooms and season with salt, pepper, garlic and onion powder.  Drizzle some olive oil.  Cook until mushrooms are softened over medium heat.  Fold in shrimp to season and warm up.

7.  Cook gnocchi according to package instructions.  Drain.

8.  In large bowl, combine gnocchi, veggies, mushrooms and shrimp with 1/3 cup Parmesan, 3 tbsp butter (which should be separated) and 1 tbsp olive oil.  Add additional Parmesan and butter until the sauce reaches your desired cheesiness.  Season with salt & pepper if you’d like.  Mix carefully … the gnocchi is delicate!

Other Optional Ingredients:

Cherry tomatoes, halved

Roasted Red Peppers (a favorite of mine, but the man doesn’t really love roasted red peppers)

Fresh English Peas (I loathe peas, but I know lots of people who don’t)

**My main guide is to add color to the dish.  A lot of nutrition guides offer the advice that you should be eating the whole rainbow color spectrum.  While the butter and parm sauce sort of negate the healthiness of this meal, I still like thinking I’m getting my veggies.  And as I’ve mentioned before, mushrooms make everything better for me!  Also, the man and I use shrimp, because he’s not a fan of cubed chicken -he thinks it’s almost always dry- and I can’t say I totally disagree.  BUT, if you want to make it healthier, you could make this dish with chicken, and a tomato sauce made by reducing fresh tomatoes in a saucepan, adding olive oil, salt, pepper, oregano and/or basil.

We enjoyed the birthday dinner in our living room, with the tree lit, “Holiday Inn” on the boob tube, and some truly fantastic wine in our ‘good’ goblets.  Any eastern Pennsylvanians, take note of Va La Vineyards.  The man and I have been a few times, but this bottle came courtesy of my Mother’s Day tasting excursion with Zia Leni, and was a present for the man.  He very generously agreed that it was an excellent choice ~ Cinderbox 2008 (a now defunct vintage).  Delish.  Finishing it was bittersweet … but will now necessitate another trip to Va La to find something new to enjoy.

Coming Soon …

Top Ten Classic Christmas Movies (according to the man and I)

Jennie J’s Christmas Cookies (I hope … still haven’t found recipes yet)

John & Gwyn’s First Annual Holiday Party

Holiday Traditions

And … SimplyGwyn in Indiana!

Happy December Everyone!  ‘Til next time … xoxo.

I have a lot of quirky feelings toward food.

I don’t like ketchup.  At all.

I don’t like cucumbers.  At all.  Or pickles.

I’m not a huge fan (aka, avoid at all costs) food that require eating with my hands.  This includes, but is not limited to ~ wings, crab legs & ribs. When I finally experienced boneless short ribs in my adult years, I was amazed at how good they tasted.  But pick up ribs and gnaw away, trying to find something that is fulfilling?

Nah.  No thanks.

So when I was younger, and my parents grilled, I looked forward to one thing.

Hickory Smoked Cheese Loaf

You have no idea how amazing this stuff is.  And it’s SO EASY to make. I remember when my mother passed the recipe on to me, and I made it for John the first time.  Of course, I regaled him with all sorts of childhood memories of mine that involved the bread.  My mother first got the recipe from a neighbor in Pittsburgh who lived in the same complex as my parents when I was born.  I remember when we moved back to Pittsburgh ~ I was probably about 11 ~ and those same neighbors welcomed us back to the ‘Burgh, and took us to Sorgel’s Orchard to get pastries and bread on a chilly October Saturday morning, as we waited for our moving truck to deliver all our worldly possessions to our newest address.  In the time since, my parents and those neighbors have lost touch ~ I believe a divorce occurred.  But I have deeply fond memories of them.  In fact, my first set of golf clubs were from them.  But that’s another tangent.

The point is, food has served multiple purposes across the tapestry of time ~ it upholds traditions, and it sparks memories.  It teaches a granddaughter her heritage and culture ~ it expresses love.  I could wax poetic all evening, but the bottom line is, Hickory Smoke Cheese Loaf was, and remains, part of my food tapestry.

And I’m gonna share it with you.  This recipe, pretty much taken word for word from the most amazing mother that ever existed.  I love you Mama Bear.

What you Need:

1 loaf fresh French bread

1/2 c softened butter

1 cup shredded natural sharp Cheddar cheese (about 4 oz)

2 Tbsp snipped fresh parsley (but dried stuff will get the job done)

1/2 tsp Hickory Smoked Salt (or smoke flavoring for BBQ)

2 tsp good Worcestershire sauce

What you Do:

1. Cut bread slightly on the diagonal until almost through the bread, but not quite.

2.  Mix all remaining ingredients.

3. Spread on bread slices, one side only.  Maintain the shape of the loaf.

4.  Wrap tightly in aluminum foil.

5.  Heat on BBQ grill or in oven for about 15 minutes at 350 degrees.

6.  Make sure the bread is fully warm (you want to make sure the cheese has melted on each slice).

7.  Serve immediately.

Trust me, you’ll love it.

The following was started last Thursday, and it’s taken until today to get my act together and finish it ~ but I liked it so much, I wanted to leave the post in tact.  So, here it is, a (few) day(s) late, but hopefully not a dollar (or anything else!) short!

October 27, 2011

Today is gray out, and it doesn’t help that I have felt utterly exhausted since I pulled myself out of bed this morning.  I’m not sure why ~ I mean, I did get about 45 minutes less sleep, but it boggles my mind that such a small amount could affect me so significantly this morning.  (And so far … this whole day).

Last night we popped a bottle of bubbles to celebrate Miss Parker’s first WeHangsDay at the man and my abode ~ we served ribs and Hickory Smoke Cheese Loaf (a specialty of my Mama Bear)  with a wedge salad a la the man.  The last time he made one was for my annual Oscar dinner two years ago, so it was a nice change up from my staple of arugula with olive oil, lemon juice and parmesan.

But that’s not what I’m gonna yap about today.

I figured it was high time to set down how I learned to make Beef & Broccoli. Since the recipe is a little bit unique, I’ll preface it by saying the following:

1.  If you need measurements, and don’t feel comfortable winging it, don’t make this recipe.

2.  It requires a little prep before hand, so read the recipe, do the prep, and then plan the dinner for when you have all the ingredients on hand.  Not usually the way I roll (*picture a woman in business casual clothes frantically speed-walking up and down grocery store aisles and maniacally checking her watch to make sure she will get home before her guests and get enough prep done that the whole dinner party isn’t a disaster occurring after 10pm* … and you have some idea of how my weeknight dinner with friends evenings go).

So, with that being said ~ here I go!

First:

1.  You need to create one of the ingredients by combining sliced jalepeno peppers in a jar with red wine vinegar.  I have a jam jar that I cleaned out and ran through the dishwasher.  Grab three to five jalepeno peppers (depending on size), slice them and put them in the jar.  Fill up with red wine vinegar.  This needs to sit for at the very least, a few days.

Day Of: What You Need ~

1 London Broil

1 large head of broccoli (washed and broken into smaller bite-size pieces)

Cornstarch

Soy sauce

Fish Sauce (You can find this is Asian Food shops, and some higher end grocery stores)

Water

Jalepeno/Red Wine Vinegar combo

Vegetable Oil

2 cloves garlic, minced

**Optional: Dash of Sugar

What to do:

1.  First, get a big cutting board, and a big, sharp knife to cut the London Broil.  You want to cut on a diagonal, and almost shave the meat (if you’ve ever had Chinese food, you should have an idea of what it should look like visually ~ let that guide you).  As you cut the meat, put it in a large sautee pan (my pan almost looks as big as a wok~ so choose your biggest, and one that allows you to mix).

2.  Douse the meat liberally with soy sauce.  Add approximately 1/4 cup of cornstarch, 1/4 cup veggie oil, and then enough water that it is about 1 1/2 inch from the top of the meat.  Begin cooking on  medium to medium high heat, stirring frequently.

3.  When the meat appears to be cooked through, transfer to large mixing bowl, sauce and all.

4.  Turn the heat up to high.  Add your minced garlic cloves and a few tablespoons of water.  You want to fry and steam your broccoli at the same time, so it’s a delicate balance of the sizzling garlic, about a tbsp of oil, and enough water to steam the veggies.  When the pan is hissing and popping, add your broccoli.  Cook to the consistency you like (less time = crunchier, obv ~ everything after that is personal taste!).

5.  Add meat mixture back in, and after it bubbles for a split second, lower the heat to medium.  At this point, stir in about a tbsp (or two) of fish sauce and then a tbsp or two of the jalepeno infused red wine vinegar.

6.  Taste test.  If it’s too sour, bitey or makes you pucker, add a dash of sugar, and keep tasting and adjusting using sugar until you get the taste you like.

7.  Serve over rice.  (I don’t like rice, and never make it, so I have no idea how to make rice, but I do know that Angie brought a rice cooker, and it seemed to be easy peesy.  She said you should start the rice cooker, and by the time the beef and broccoli are done, the rice should be done, too! Neat timing, right?).

Post Script: I brought this to work, and enjoyed it for several days.  It was yum yum delish.  I’m looking forward to trying it all on my own some day ~ I’ll let you know how my solo mission goes if you let me know how your attempts turn out!

Post Post Script: Angie learned this recipe from her mama, and said that it used to infuriate people that no real recipe existed.  But I think that’s what makes it fun.  So if you love Chinese food, take a little leap of faith, and try it out.  The more you do it, the better you’ll be able to adjust and know what works and what doesn’t.  That’s how Angie learned it. 🙂

When I used to crave a certain type of food, I would immediately google the restaurants in the area (or head directly to an old favorite).  I still have fond memories of eating at Chi-Chis (yes, I am going to own up to that, even after the green onion debacle).  A little part of my heart broke when it went out of business,  because when it comes to Mexi-American food (I’ve gotta be real and admit that we Americanize all cuisines … just like they do to ours in foreign countries! Micky D’s in London, anyone? No thank you!), it was my favorite.

I’m gonna guess that you’ve picked up on my recent longing for Mexican.

So, the thing is, I love Mexican food.  Even though I don’t love spicy food, I love the cheesy, carbohydrate-laden cuisine that wraps delicious amalgamations of ingredients (no need to be specific! just enjoy!) in a fluffy flour tortilla.  Mmmmm.

When I was younger, I’m pretty sure I had fajita night for my birthday five years in a row (this followed my lasagna obsession and my roast chicken obsession ….fun fact: neither of which I have ever cooked).

My dad’s mom lived with us for most of my life, and she would ask every year what my brother and I wanted for our birthday dinners.  One year, she made my father lobster tails with drawn butter ~ another year Delmonico steaks au poivre.  My grandmother was an amazing cook.  She made everything, and she made the most delicious, succulent, flavorful version of it you’d ever had.  A lot of my interest in cooking now comes from the deep sense of missing her I feel on a daily basis.

But … this isn’t a sad post!  It’s about my triumphant meander down Mexican Cuisine Lane.  I masterfully suggested making enchiladas to new mama & papa J&J for WeHangsDay.  And so this evening, I set to work and made a version of Rachael Ray’s Homemade Chicken Enchiladas.

It was a big hit.  Both J&J had thirds. (And me, too!) Yes, thirds.  That’s what comes after seconds.  Hehe!

What you need:

6 Flour tortillas

2 boneless, skinless chicken breasts (on the large side if possible)

3 cups chicken bouillon

1 24oz jar of Tomato Sauce (I used a Tomato Basil flavor and it was yummers)

1/2 tsp cayenne pepper

1/2 tsp cinnamon

2 tsp chili powder (used separately in 1 tsp increments)

2 tbsp tomato paste

1 bag (approx 2 cups) shredded cheddar cheese

What to do:

1.  In a medium skillet over high heat, bring bouillon to a bubble.  Add chicken breasts, bring back to a bubble, cover and lower to medium heat.  Allow chicken to poach (approximately 10 minutes).  When cooked, remove chicken and allow to cool; preserve boullion.

2.  While the chicken is poaching, combine the tomato sauce, 1 tsp chili powder, cinnamon and cayenne pepper in saucepan over medium heat.  Bring to simmer and then reduce to low heat.  Keep warm.

3.  Shred cooled chicken with two forks or fingers. (I thought fingers would be easier, but what do I know? Turns out shredding semi-hot chicken is much easier when done wielding forks).

4.  In a bowl, combine shredded chicken, 1 cup boullion, 1 tsp chili powder and tomato paste.  Season with salt and pepper.

5.  Pour half of the enchilada sauce into a casserole dish.  Lay out tortillas and evenly distribute chicken mixture.  Roll carefully, and place in casserole dish.  Pour the remainder of the enchilada sauce on top.  Add all the cheese on the very top, and put in over under the broiler for 5-8 minutes, or until the level of cheesy melted-ness meets your approval.

Serve.

Oy.  I thought I would have some to take for lunch tomorrow, but nope.  We practically licked the dish clean.  The cinnamon adds a depth to the flavors, and is a great compliment to the cayenne pepper.  Soooooo good.  As the new dad said ~ “Gwyn, you can make this any time. ” Pause.  “No.  Seriously.”

A few weeks ago, I off-handedly mentioned that I might bring extra baked goods in when I go on a baking bender, because having them at home is dangerous for a girl who is trying to watch her weight.

Today, I was totally called out.

I brought in some pumpkin muffins last week, but most of the baked goods journeyed west with the man and his pops.  So when this was brought to my attention today, I asked what would be appreciated.

The first choice was chocolate chip cookies.  But I wanted to make something a little different.  So I combined the healthy information I received in one of my daily email newsletters (eight foods you should eat everyday, which included oatmeal) and I made oatmeal chocolate chip cookies.

It might sound odd, but after acquiring mums for the front step (delightful off-white and decadent maroon courtesy of my lovely mum), and new delicious Glade Apple & Cinnamon candles (my absolute favorite), the smell of oatmeal and cinnamon and apple make fall feel completely official.

Join in the fun and enjoy some almost healthy (haha! it’s just the oatmeal!) Oatmeal Chocolate Chip Cookies.

What you need:

1/2 cup (1 stick) + 6 tablespoons butter, softened

1/2 cup sugar

3/4 cup brown sugar (firmly packed)

2 eggs

1 tsp vanilla

1 1/2 cups flour

1 tsp baking soda

1/2 tsp salt

1 1/2 tsp cinnamon (optional ~ and this time, I opted IN!)

3 cups old-fashioned oats

1 cup chocolate chips (I used the mini kind, because that’s what I had in the house!)

What to do:

Preheat oven to 350.

1.  Beat butter, sugar and brown sugar together until smooth and creamy. (I did this by hand, but recipe I used implied that you should use a mixer on medium speed).

2.  Add eggs and vanilla and mix until well combined.

3.  In a separate bowl, combine flour, baking soda, salt and cinnamon.  Once combined, add to the butter mixture and mix well.

4.  Stir in oats and chocolate chips.

5.  Using a small spoon, scoop dough onto cookie sheet (I fit twelve on a sheet).  Press the center of the ball with the back of the spoon to flatten it and give it shape.

6.  Bake for approximately 10 minutes.  The edges will be browning, although the center may look as though it’s not finished yet.  Remove from oven and leave on cookie sheet for about a minute (the cookies are still cooking!).  After a minute, move onto cooling rack.  If you’re nervous, poke the cookies with a toothpick ~ I like my cookies to be soft, so I just took the plunge and pulled them when the edges got brown.

Enjoy with a big glass of milk!