Our Greasy Spoons

Vegan Bread Stuffing Casserole

2011-11-23T07:26:00.000-08:00

Delicious Thanksgiving (or other time) stuffing! Easy and if you omit the dried fruit, darn close to that storied Stovetop taste!

Serves: 6

4 cups whole grain bread cubes
1/4 cup minced fresh parsley
2 tablespoons nutritional yeast flakes
1 teaspoon salt
1/4 teaspoon dried marjoram
1/4 teaspoon dried sage
1/4 teaspoon dried thyme, crushed
1/8 teaspoon ground rosemary,
or 1/4 teaspoon dried rosemary, crumbled
1/8 teaspoon ground black pepper
1/2 cup coarsely chopped walnuts
1/2 cup chopped onions
1/2 cup sliced mushrooms
1/2 cup finely diced celery
1/2 cup dried cherries, dried cranberries, seedless raisins,
or chopped dried fruit (such as apricots, apples, or prunes)
1/2 cup boiling vegetable broth or water
2 tablespoons reduced-sodium soy sauce
1 to 2 tablespoons extra-virgin olive oil

Preheat the oven to 350 degrees F. Oil a two-quart casserole dish (that has a tight-fitting lid) or mist it with nonstick cooking spray.

Place the bread cubes in a very large bowl. Combine the parsley, nutritional yeast flakes, salt, marjoram, sage, thyme, rosemary, and pepper in a small bowl and stir to mix well. Sprinkle over the bread cubes and toss with a fork or wooden spoon until evenly distributed. Add the walnuts, onions, mushrooms, celery, and dried cherries. Toss again gently but thoroughly.

Stir the soy sauce and olive oil into the boiling broth and pour over the bread cube mixture to moisten it. Again, toss gently but thoroughly. Add a little additional broth or water if the mixture appears too dry. Transfer to the prepared casserole dish, cover, and bake for 20 minutes. Uncover and bake for 10 minutes longer.

Found via the internet, but reprinted from Vegan Vittles: Down Home Cooking for Everyone.

mustard-and-lemon-glazed pork with roasted vegetables

2011-10-17T15:07:00.000-07:00

mustard-and-lemon-glazed pork with roasted vegetables

(recipe taken from the april edition of food & wine)

[the tall man and i made this for dinner last night and boy howdy was it delicious. we didn't have enough time to let the pork loin marinate in the lemon mustard for two hours let alone 24, so we did it for 45 and it was fine. we were also kind of wary about the number of shallots and garlic cloves, but i don't think i would omit any.]

1/4 c. dijon mustard

1/4 c. whole-grain mustard

finely grated zest of 1 lemon

1 T. chopped thyme

1 T. unsalted butter, softened

1 3 lb. boneless pork loin roast, trimmed of all fat

salt and freshly ground pepper

1 lb. baby carrots, peeled

16 large shallots, peeled

1/2 c. dry white wine

12 garlic cloves, unpeeled

1/4 t. crushed red pepper

1 1/4 c. chicken stock or low-sodium broth

2 T. extra-virgin olive oil

1 T. sherry vinegar

In a small bowl, whisk the Dijon and whole-grain mustards with the grated lemon zest, thyme, and butter. Set 2 tablespoons of the mustard mixture aside. Season the pork with salt and pepper and spread the rest of the mustard mixture all over it. Let stand at room temperature for 2 hours or refrigerate overnight.

Preheat the oven to 350. In a medium saucepan of boiling salted water, blanch the carrots for 2 minutes. Using a slotted spoon, transfer the carrots to a bowl. Add the shallots to the saucepan and cook for 4 minutes. Drain and halve the shallots lengthwise and add to the carrots. Add the wine, garlic, crushed red pepper, 1/4 cup of the stock and 1 tablespoon of the olive oil to the vegetables and toss well. Spread the vegetables around the edge of a shallow roasting pan, setting the shallots cut sides down. Leave enough room in the center for the pork.

In a large nonstick skillet, heat the remaining 1 tablespoon of olive oil. Add the pork loin and cook over moderately high heat until browned on 2 sides, about 6 minutes total. Nestle the pork in the vegetables and roast for about 45 minutes. Turn the pan 180 degrees, add 1/2 cup of the stock and roast for about 20 minutes longer, until a thermometer registers 140.

Transfer the pork to a board. Roast the vegetables on the bottom shelf for 15 minutes longer, until very tender; transfer to a bowl and keep warm. Set the roasting pan over moderately high heat, add the remaining 1/2 cup of stock and simmer for about 1 minute, scraping up the browned bits. Add the vinegar and bring to a simmer. Off the heat, whisk in the reserved 2 tablespoons of mustard and season with salt and pepper. Slice the pork and serve with the vegetables and sauce.

CRUNCHY CHICKEN CRESCENTS

2010-07-14T12:02:00.000-07:00

3 C. CHOPPED COOKED CHICKEN
6 OZ. CREAM CHEESE W/CHIVES
2 T. BUTTER
1 8-COUNT PKG. CRESCENT DINNER ROLLS, SEPARATED
1 C. SEASONED STUFFING MIX
3/4 C. MELTED BUTTER

CREAM 2 T. BUTTER AND CREAM CHEESE. ADD CHICKEN AND MIX WELL.
SPOON 1/4 C. CHICKEN MIXTURE ONTO EACH ROLL, ROLL TO ENCLOSE
FILLING, SEAL EDGES WELL. DIP ROLLS INTO MELTED BUTTER AND
COAT IN STUFFING MIX. PLACE ON BAKING DISH.
BAKE AT 375 DEGREES FOR 20 MINUTES.

These are really yummy. We had fresh green beans and cranberry sauce with them!!

Batter Fried Chicken

2010-06-01T12:52:00.000-07:00

This is super delicious. So good in fact that I ate all four pieces I cooked in one sitting, instead of leaving some for leftovers.

You'll Need:

1 Chicken - Cut into pieces - or your favorite chicken parts

Vegetable Oil - (I used corn oil)

1 egg

1/2 cup chicken broth (or water)

1 cup flour

1/2 tsp. allspice

1/2 tsp. chili powder

2 tbs minced garlic (I used around 7 cloves)

Salt and Pepper

A pan to fry in, with a lid

Beat the egg with the broth, add the seasonings and the garlic, don't be afraid to be generous with the salt and pepper. Slowly add the flour until everything is mixed into a batter. It should be pretty thick and kinda sticky, but not really really sticky. You can add a little water if you need too but be conservative.

Let the batter sit while you heat 1/2 inch of oil in your pan on medium high. Dry off your chicken pieces with paper towels.

Once the oil is hot - (about 350 - or you can drop a tiny bit of batter in to see if it begins to fry) - turn the heat to high, dip each chicken piece into the batter until it's coated and place into the pan with enough room so nothing is touching. Cook in batches if necessary.

Cover, wait a minute for the oil to heat back up, then adjust back down to medium high. After 7 minutes, take the lid off, flip the chicken, and cook another 7 minutes. After that time is up, cook about another 5 minutes, turning the chicken to make sure both sides are good and brown.

Make sure you give it time to cool off, nothing sucks more than burning your mouth before a good meal.

spinach and tomato soup with rice

2010-05-25T17:38:00.000-07:00

this is the new soup i'm going to try.

(it's from New York Times: Fitness & Nutrition)

2 pounds spinach (1 or 2 generous bunches)

1 tablespoon extra virgin olive oil

2 garlic cloves, minced

1 (14-ounce) can tomatoes, chopped, with juice, or 2 good-sized tomatoes, chopped

1/2 teaspoon paprika

5 cups water

1 tablespoon fresh lemon juice (more to taste)

1/4 cup rice

Salt to taste

1. Stem and wash the spinach, keeping the stems and leaves separate. Trim off the ends of the stems and discard. Cut the stems into 1/2-inch lengths. Coarsely chop half the leaves, or stack and cut into strips. Refrigerate the remaining leaves to use elsewhere. Set the chopped leaves aside.

2. Heat the olive oil over medium heat in a large saucepan, a soup pot or Dutch oven, and add the garlic. Cook, stirring, just until it begins to smell fragrant, about 30 seconds. Add the tomatoes and paprika. Cook over medium heat, stirring often, until the tomatoes have cooked down slightly. Add the spinach stems, water and lemon juice, and bring to a gentle boil. Cover and cook for 10 minutes. Reduce the heat to low, and add the rice and salt to taste. Simmer uncovered until the rice is tender, 12 to 15 minutes. Stir in the chopped spinach, simmer one minute, remove from the heat and serve.

DOROTHY LYNCH DRESSNG

2010-05-10T14:08:00.000-07:00

1 c. oil
1 can tomato soup
1 t. salt
1/8 t. garlic powder
1 c. sugar
2/3 c. vinegar
1 t. pepper
1 T. celery seed

Mix all ingredients toghether and blend in blender 10-15 minutes.

I think I reduced the amount of celery seed when made this before.

Never Buy Taco Seasoning Again!

2010-05-04T16:48:00.000-07:00

ok. that might be a bit dramatic, but here's a simple recipe for taco seasoning.

(this recipe makes about four packets)

Mild Taco Seasoning

1/4 cup ancho chili powder
1 tsp garlic powder
1 tsp onion powder
1 tsp crushed red pepper flakes
1 tsp dried oregano
2 tsp paprika
2 Tbsp ground cumin
2 tsp sea salt
1 tsp black pepper (optional)

Free-Form Fruit Tarts

2010-01-29T19:06:00.000-08:00

These are super easy to make, and easy to improvise. When Sis and I made them we used blueberries and apples, since then I've used apples and a lot of cinnamon, and the next time I'm thinking of blackberries and raspberries. The crust only takes a few minutes to make so you can mix it, then chill it while you're eating, and after dinner fill them with your choice of fruit, and by the time the dishes are done you'll have tarts to eat!

Sweet Tart Crust:

1 1/4 cups of flour, plus a bit more for rolling
1/2 tsp. salt
2 tbsp. sugar
10 tbsp. butter frozen or cold unsalted butter
1 egg yolk
3 tbsp. ice water

Filling:

2 lbs. of pitted, peeled and sliced ripe stone fruit like peaches, plums, or nectarines.

Or peeled, cored, thinly sliced apples or pears.

Or about 3 cups of berries.

2 tbsp. unsalted butter

Making the Dough -

Combine the flour, salt and sugar. Stir a couple of times. Add all of the butter and mix (or pulse in a food processor if you have one) until the mixture is uniform but don't over do it. Add the egg yolk and mix a little bit more.

Add the ice water, and mix with your hands until you can make the dough into a ball. If it's still crumbly you can add more ice water. If you add too much water, add a little more flour. Wrap the dough ball in plastic and chill in the fridge for at least 30 minutes. Or if you're in a hurry stick it in the freezer for 10-15 minutes.

Baking -

When you're ready, heat the oven to 425, then roll out the dough on a lightly floured surface to 1/8 inch thickness, either all in once piece or in smaller amounts for individual tarts.

Place the filling in the center, leaving about 1-2 inches of crust around the outside. You can also put a layer of crushed nuts on the bottom, mix some cinnamon with the fruit, or brush the fruit with a mixture of honey and butter.

Fold up the edges of the dough leaving the middle of the filling exposed. Crimp the edges so they stay in place. Brush the dough with a little melted butter, and brush the top of the fruit as well. If you want, after brushing on the butter you can sprinkle on some granulated sugar and some cinnamon on the top as well.

Place on a baking sheet and bake for 20-30 minutes until the crust is golden brown and the fruit is bubbly. Let cool on a rack and serve warm or at room temperature.

2009-12-20T11:49:00.000-08:00

PEANUT BUTTER COOKIES

1/2 C. (1 C.) SHORTENING (HALF BUTTER OR MARGARINE)
1/2 C. (1 C.) PEANUT BUTTER
1/2 C. (1 C.) GRANULATED SUGAR
1/2 C. (1 C.) BROWN SUGAR (PACKED)
1 (2)EGG (EGGS)
1 1/4C. (2 1/2C.) FLOUR
1/2 t. (1 t.) BAKING POWDER
3/4 t. (1 1/2 t.) SODA
1/4 t. (1/2 t.) SALT

MIX SHORTENING, PEANUT BUTTER, SUGARS, AND EGG THOROUGHLY.
BLEND ALL DRY INGREDIENTS; STIR INTO SHORTENING MIXTURE.

HEAT OVEN TO 375 DEGREES. ROLL DOUGH IN 1 1/4 INCH BALLS.
PLACE 3 INCHES APART ON LIGHTLY GREASED BAKING SHEET.
FLATTEN CRISSCROSS STYLE WITH FORK DIPPED IN SUGAR.
BAKE 10 TO 12 MINUTES.

MAKES ABOUT 3 DOZEN 2 1/2 INCH COOKIES.
THE AMOUNTS IN () WILL DOUBLE THE RECIPE TO MAKE 6 DOZEN.

SUGARED PEANUTS

2009-12-18T08:58:00.000-08:00

1-16 OZ. PACKAGE OF RAW PEANUTS
1 C. SUGAR
1/2 C. WATER

PREHEAT OVEN TO 350 DEGREES.
COOK IN HEAVY PAN (MY CAST IRON SKILLET WORKS WELL).
COOK OVER MEDIUM HEAT UNTIL SUGARED. (NO SYRUP IS LEFT.)
SPREAD ON A COOKIE SHEET.
SALT LIGHTLY.
BAKE AT 350 DEGREES FOR 20 MINUTES.
STIR EVERY 5 MINUTES TO EVENLY ROAST PEANUTS.

Dandelion Greens

2009-11-27T21:22:00.000-08:00

This is my new favorite dish. I have it usually twice a week because the bunches of greens I buy are big enough for me to split into two and still have generous portions. It's really delicious as a side dish or mixed in with some penne or spiral shaped pasta for a whole meal. Also it takes about 10 minutes to cook and you can cook the pasta at the same time for a super quick dinner. Depending on the size of the leaves it can be a little bitter, which I love, but I'm sure the recipe would work with other types of greens. Try it and lemme know what you think!

You'll Need:

1/4 cup extra virgin olive oil
5-6 cloves of thinly sliced garlic
1 teaspoon minced ginger
1/2 teaspoon red pepper flakes - optional or to taste - (I use a little ground cayenne instead which also works)
1 pound dandelion greens with stems, well washed and roughly chopped
1 cup stock (the flavor of the stock doesn't really matter, water works too)

In a large deep skillet or sauce pan with a lid heat the oil over med-high and add the garlic, salt and pepper, and pepper flakes or cayenne if using. Cook for about 1 minute.

Add the greens and stock. Cover and cook for about 5 minutes, until the greens are wilted but just tender but still a little firm.

Uncover the pan and cook for about 5 more minutes, stirring a bit, until the greens are pretty tender and the liquid has almost evaporated completely. During the last minute of cooking add the minced ginger.

If they look a little too oily you can drain them a bit before serving. If I'm mixing it with pasta I usually leave the extra oil and sometimes shred some fresh Parmesan on top. Also, if you don't have ginger you can also add another teaspoon of minced garlic at the end.

UNCLE BOB MARRS BBQ SAUCE

2009-06-23T10:55:00.000-07:00

1 MEDIUM ONION-FINELY CHOPPED
1/2 CELERY-FINELY CHOPPED
1 T. BUTTER OR MARGARINE
2 T. VINEGAR
3 T. WORCHESTERSHIRE SAUCE
2 T. BROWN SUGAR
1/2 T. PREPARED MUSTARD
1/4 C. LEMON JUICE
1 C. CATSUP
1/2 C. WATER
DASH OF TABASCO

BROWN ONION IN BUTTER. ADD CELERY--SAUTE.
MIX REMAINING INGREDIENTS TOGETHER AND ADD TO
THE ONION & CELERY. SIMMER AT LEAST 30 MINUTES.

ADD TO ROASTED MEAT, FOWL OR SPARE RIBS. IT'S
WELL TO LET MEAT MARINATE IN SAUCE FOR AWHILE.

THIS WILL KEEP IN REFRIGERATOR FOR DAYS.

Beet Salad with Garlic-Walnut Sauce

2009-04-12T19:25:00.000-07:00

Thanks to my newfound food-related infatuation with Mark Bittman, I not only have his books but his section of the New York Times is feeding (pun!) my google reader. I'm also a subscriber to his video podcast The Minimalist.

This recipe helped my fear of beets dissipate a wee bit.

Beet Salad with Garlic-Walnut Sauce

what you'll need:

3-5 beets (depending on size, of course. i ate 3 beets in one sitting and had a lot of sauce left.)
1/2 c. olive oil
6-8 cloves garlic
1/2 c. walnuts
pinch of salt
fresh orange juice
parsley (optional. mostly for aesthetics.)

wash beets and wrap each individually in aluminum foil. (trim greens if necessary) bake at 400 for about 1 hour. test with a knife like you would a potato for doneness. take out of oven and let cool enough to handle. using your hands, peel off the skin.

heat the olive oil.
add cloves of garlic.
add walnuts when garlic begins to turn golden brown.
when garlic and walnuts are all golden brown and basically the same color, take off of heat.

when it's cooled slightly, put garlic/walnuts/oil in food processor. add a pinch of salt and a slosh of fresh orange juice. blend up until it reaches a salad dressing type consistency. (adding more oj if necessary.) walnuts should still be good-sized chunks.

chop up beets into bite-sized pieces. throw in a bowl and pour the garlic-walnut sauce over the top. add parsley if you want.

this is all explained and demonstrated in The Minimalist video.

my favorite part is when he says off-handedly - there's nothing more beautiful than garlic bubbling in oil.

The Minimalist Video

PAPA'S HUSH PUPPIES

2009-03-26T17:45:00.000-07:00

HUSH PUPPPIES

1 cup of corn meal
1 t. Salt
2 t. baking powder
1 Egg
1/2 to 3/4 c. Onion (at least)

Stir in 1 c. boiling water

Drop by teaspoonfuls into hot, hot grease.

Cook until brown.

Chimichurri Sauce

2009-03-03T16:57:00.000-08:00

This stuff is insanely easy to make and excellent on any steak or poultry. I like to add more garlic for good good taste.

Ingredients:
1 cup packed flat-leaf parsley leaves (1/2-1 bunch)
1 small clove garlic, chopped
3 tablespoons distilled white vinegar
4 teaspoons extra-virgin olive oil
1/2 teaspoon kosher salt
1/4 teaspoon ground chipotle pepper or cayenne pepper

Method:
Chop parsley and garlic together on a cutting board until the parsley is finely minced. Transfer to a medium bowl, add vinegar, oil, salt and chipotle (or cayenne) pepper; stir to combine.

Puffy Tacos

2009-02-05T15:09:00.000-08:00

Puffy taco shells:

Ingredients:
2 cups of masa harina (sometimes called maseca, it is corn flour treated with slaked lime)
1 1/4 cups of water
1/4 teaspoon of salt
1 quart of peanut or canola oil

Method:
Mix masa harina, water and salt together until it forms into a soft ball. If it’s too dry, add a bit more water a tablespoon at a time.
Divide dough into 16 equal balls, and press out with a tortilla press or roll out with a rolling pin.
Keep pressed discs covered with a damp cloth.
Heat up two inches of oil in a pot or skillet to 350 degrees.
Gently place a disc in the hot oil and it should immediately start to puff. After five seconds, with a spatula, make an indention in the center so it forms a V shape.
Gently cook the shell on each side until light brown and crispy (about 20 seconds for each side).
Remove from oil and drain on a paper towel.
Stuff with your usual taco stuff (spicy ground beef, shredded iceberg lettuce, diced tomatoes, grated cheddar and salsa, maybe some sour cream) and serve immediately.
Makes 16 tacos.

CHILI

2009-01-03T17:55:00.000-08:00

2 lbs. of hamburger
1 medium onion, minced
1 small green pepper
Salt & Pepper to taste
1 Bay Leaf
1/2 t. Cheyenne Pepper
2 t. Chili Powder
1 Quart of Water
1/2 Big Can of Tomato Juice
1 Large Can of Tomatoes (Squished)
3 Cans of Beans (mash 1)

Brown hamburger, onion & pepper in a large pan. Salt & Pepper it. Add rest of the ingredients and bring to a boil. Lower heat and cook for about 45 minutes.

You can use diced tomatoes if you want. The beans I use are 2 cans of pinto beans and 1 can of kidney beans. I also add a couple of dashes of tabasco.

We usually eat the chili with diced pieces of velveeta cheese and corn bread or muffins. Soda crackers are good, too. Oh and don't forget the sweet pickles.

Skillet Cherry Tomatoes

2008-12-01T16:40:00.000-08:00

This is one of my favorite recipes for two reasons, one of which should be pretty obvious, but also because it's super quick and tasty. I cook this in my good ol' cast iron pan, but a 10 inch skillet works too. Also, the recipe calls for butter, but I use olive oil instead. You'll need:

1 tbsp Olive Oil
Salt
Finely Chopped Garlic (as much as you want to eat)
Chopped Fresh Parsley
1 Pint Cherry Tomatoes

In pan, heat oil over med-high heat and add garlic to saute once oil is warm. Just before garlic is done, add tomatoes and salt. Cook, shaking pan frequently just until the tomatoes are heated through and the skins begin to split. (About 2 minutes). Sprinkle with parsley and serve.

2008-11-19T08:46:00.000-08:00

This would be a spaghetti squash.

http://lowcarbdiets.about.com/od/cooking/a/spagsquash.htm

Check out this link.

Cranberry Spinach Salad

2008-11-16T12:16:00.000-08:00

Prep Time: 10 Minutes

Cook Time: 10 minutes

Ready In: 20 minutes

Yield: 4 servings

INGREDIENTS

1 1/2 t. butter

1/4 c. + 2 T. almonds, blanched & slivered

1/2 pound spinach, rinsed and torn into bite-size pieces

1/2 c. dried cranberries

1 T. toasted sesame seeds

1 1/2 t. poppy seeds

1/4 c. white sugar

1 t. minced onion

1/8 t. paprika

2 T. white wine vinegar

2 T. cider vinegar

1/4 c. vegetable oil

DIRECTION

1. In a medium, saucepan, melt butter over medium heat. Cook and stir almonds in butter until lightly toasted. Remove from heat, and let cool.

2. In a large bowl, combine the spinach with the toasted almonds and cranberries.

3. In a medium bowl, which together the sesame seeds, poppy seeds, sugar, onion, paprika, white wine vinegar, cider vinegar, and vegetable oil. Toss with spinach just before serving.

I think this will replace the green beans for Thanksgiving...lol..I don't think anyone will mind.

Spaghetti Squash

2008-11-16T11:59:00.000-08:00

Prep. Time-15 minutes
Cook Time-30 minutes
Ready In-45 minutes
Yield-6 servings

INGREDIENTS

1 Spaghetti Squash, halved lengthwise and seeded
2 T. vegetable oil
1 onion, chopped
1 clove garlic, minced
1 1/2 c. chopped tomatoes
3/4 c. crumbled feta cheese
3 T. sliced black olives
2 T. chopped fresh basil

DIRECTIONS

1. Preheat oven to 350 degrees F (l75 degrees C). Lightly grease a baking sheet.
2. Place spaghetti squash cut sides down on the prepared baking sheet, and bake
30 minutes in the preheated oven, or until a sharp knife can be inserted with
only a little resistance. Remove squash from oven, and set aside to cool enough
to be easily handled.
3. Meanwhile, heat oil in a skillet over medium heat. Saute onion in oil until
tender. Add garlic, and saute for 2 to 3 minutes. Stir in the tomatoes, and cook
only until tomatoes are warm.
4. Use a large spoon to scoop the stringy pulp from the squash, and place in a medium
bowl. Toss with the sauteed vegetables, feta cheese, olives, and basil. Serve warm.

This is really tasty..we are having it for dinner today with some steaks....YUM!!

Susan's Roasted Chicken

2008-11-12T18:53:00.001-08:00

As you all know, I've been somewhat obsessed with roasting chickens. They make a perfect day off dinner because they always smell so good when they're cooking, and it feels like you're making a fancy meal even though it's about the easiest thing in the world. So, here is my method, which I can finally say has been perfected.

You'll Need:

1 chicken - I usually get a 3-4 pound bird since it's just for me and Shelby
herbs - directions for my herb mix are below
2-3 cloves garlic
12" cast iron pan - you can use a roasting pan but I've never cooked a chicken in one so I can't vouch for the results
small roasting rack
kitchen twine
kitchen scissors

Turn the oven on to 375 to preheat. I usually have a jar full of my chicken seasoning made already, but if you don't, this is a good time to get everything together. I use dried sage and rosemary, pretty much in equal parts plus salt and pepper to taste. I also grind the mixture a bit using my bootleg mortar and pestle (it's a glass custard cup, and a small coke bottle) to make the rosemary bits smaller. Set aside in a small dish. You'll need a decent amount so be generous when you're mixing it together. Besides, you can always save the leftover amount to use later.

Thinly slice the garlic cloves. Not paper thin, but maybe the width of a penny or nickel.

Get the chicken ready. Set aside the neck and giblets for later if you have a use for them. Wash the chicken under running cold water, inside and out. Pat dry with paper towels. Fold it's wings back by placing the wing tips behind it's back. Set it on the roasting rack in the pan. I usually cut it's little triangular chicken tail off with kitchen scissors.

Combine your garlic slices with the herb mixture, until the garlic is coated. One by one, place the pieces of garlic under the chicken's skin next to the breast in an even layer, I try to get as far up under the skin as I can, and try to fit most of the garlic under there. (If you've never done this before, take the piece of skin at the bottom of the ribcage, pull it up a bit and poke underneath it with your fingers.) Then sprinkle more herb mixture all over the chicken and rub it around so it's pretty even. You can also pour a bit into the cavity, or put some extra garlic, or a carrot in there, or a bay leaf, or some fresh thyme. It makes the whole thing smell even better. Tie the chicken's legs together with the kitchen twine. Stick it in the oven, with the oven rack in the middle.

Cooking time depends on the size of the bird, but use this chart from trusty old Good Housekeeping Cookbook as a guide. All times are for an oven temperature of 350.

2 1/2 - 3 lbs - 1 1/4 to 1 1/2 hours
3 - 4 1/2 lbs - 1 1/2 to 1 3/4 hours
5 - 7 lbs - 2 to 2 1/4 hours

In any case, because I'm paranoid, I always use my meat thermometer to check the temperature. It should be at 175 to 180 degrees according to G. H., even though that link says 160. Also, you can bump up the oven temperature to 375, but that also depends on how your oven heats.

Some tips if you're not a seasoned roaster. (Unlike your chicken. Hehehe.)

If your chicken is browning too quickly, loosely cover it with a layer of foil. Basting the chicken will make the chicken brown faster, you can use it's own dripping, or chicken broth. I don't really baste my chickens all that much. Maybe once or twice during the last half of cooking time.
Make sure you wait a few minutes to carve it. It makes the whole process a lot easier, although I'm still not very good at carving the chicken into pieces, so any tips there are welcome.
The leftovers come in handy during the week, I used some in my homemade chicken soup.

I think that's it. Long post for a simple chicken!

Hoisin-Marinated Tri-Tip

2008-11-06T18:38:00.000-08:00

i've made this twice and both times it was pretty delicious. i've also used the marinade on portabella mushrooms. i think you can use it on most stuff you would marinade.

the marinade!
1/4 c. hoisin sauce - i bought this at raley's but an asian grocery store will for sure have it
2 t. minced ginger - i used ground. i don't know what to do with fresh ginger. it looks weird.
3 cloves garlic, minced
2 T. rice vinegar
2 T. soy sauce
Heaping 1/4 t. freshly ground black pepper

whisk together and rub on a tri-tip roast. let marinade for at least 8 hours. i make another batch of the marinade to add to the meat in the middle of cooking and to dip in if i'm feeling like a hoisin addict.

cooking the meat!
oven - 375

pat the meat kind of dry. put about a tablespoon of olive oil in a large frying pan or skillet and sear the meat on all sides. about two minutes per side or until it's browned. put it in your standard glass baking dish and put it in the oven. cook it for 20-25 minutes - for medium rare the internal temperature should be 125. cover with foil for 15 minutes after it's done.

slice it against the grain. enjoy it. share it. make sandwiches with it. cut it into smaller pieces and put it on a salad. it's tasty!

New Dish

2008-11-06T08:24:00.000-08:00

On at least one of my days off, I try to cook a new dish or practice something that I want to learn to cook. My main focus is being able to cook things from scratch. My last couple of days off I made chicken soup from scratch, using a few hours on the first day to boil up some broth, and the second day was used to make the actual soup. It turned out ok, the broth wasn't as flavorful as I wanted it to be but it was good for my first try.

I think today however, I'm going to roast another chicken, which is something I know I'm good at. The whole point is to start practicing making gravy from the drippings in hopes that by the time Thanksgiving rolls around I'll have a good gravy to go with the dinner. I'm not sure where my gravy keeps going wrong, but I'll check with Martha today to see if she has advice.

Fresh Blueberry Fool

2008-11-05T14:05:00.000-08:00

1 pint blueberries

1/3 cup confectioners' sugar

1/8 tsp ground cinnamon

1/2 cup heavy or whipping cream

Set Aside about 3/4 cup of blueberries. In big bowl, coarsely mash remaining blueberries.

Stir In confectioners' sugar, cinnamon and whole berries.

In Small Bowl, with mixer at medium speed, beat cream until soft peaks form.

Gently Swirl in blueberry mixture into cream to create marbled effect.

This recipe works well with lots of different fruits n' berries.

Test Post

2008-11-05T12:14:00.000-08:00

Testing Posting is Very Exciting.
Let's test a link too, so I can fuss with the colors.
Any input is welcome.