September's Book Club Pick

As you all know, I love chick literature, and I am in a book club with other chick-lit enthusiasts. This month's pick is The Next Thing On My List. It's about a woman, June, who is in a car accident where her passenger dies. June finds a list that the passenger, Marissa, had written of "20 things to do before I turn 25." To ease her guilt, June races to finish the list before the deadline, which gives her 6 months to complete tasks like run a marathon, go braless, change someone's life, etc.


Surprisingly, I am not getting into it. I'm about a third of the way through and it just hasn't sucked me in yet, but I'm hoping that will change. I'll keep you all updated. Apparently the book is being turned into a movie, too. Anyway, I just wanted to share with all my other chick-lit fans who are out there.

reade more... Résuméabuiyad

Hungarian Goulash

My cousin Sarah in Illinois sent me this recipe. I've made Goulash before, but I usually use stew meat, this recipe uses ground beef. It was really good. A hit with my husband as well. The recipe makes a lot and since there is only the two of us I halfed it. But, if you have children, definitely make all of it. The key to Hungarian food is the paprika. If you can find Hungarian paprika, even better. It has much more flavor. Below is the full recipe. Thanks, Sarah for the great recipe!

Ingredients:
1 lb of elbow macaroni
2 lbs ground beef
1 medium white onion
2 cloves garlic, minced
1 tsp ground cumin
1 Tbsp paprika
a pinch of nutmeg
a healthy sprinkle of marjoram
1 (24 ounce) can of crushed tomatoes
3 Tbsp of sourcream (optional, but highly recommended)
2 pats of butter or a drizzle of olive oil
handful of fresh Italian parsley, chopped
1 tsp of caraway seeds (optional, but suggested to toast the first or ground them up)

Put a large pot of water on to boil for the macaroni. When water boils, add salt and pasta.

Meanwhile, heat a deep skillet over medium-high heat. Add ground beef and brown. Grate an onion into the skillet with a hand grater. Add garlic, cumin, paprika, nutmeg and marjoram. Mix in tomatoes, heat through. Right before serving mix in the sour cream and heat through.

Drain macaroni and toss with butter or olive oil, parsley and caraway seeds. Serve the goulash over the noodles.

Serve with a nice salad. I made a vinaigrette with 1/4 cup apple cider vinegar, 1 tsp dijon mustard and 1 clove garlic, run through a press. Whisk together, then while whisking stream in a 1/2 cup olive olive oil.

reade more... Résuméabuiyad

Argentinian Wines

Last week my husband and I attended a wine tasting at our favorite local restaurant, Gino's. The night featured wines from Argentina. We ended up going by their Wine Shoppe and picking up three bottles of wine with two of them being Argentinian reds we tasted that evening. I recommend checking these out. Both are very affordable, under $10.

Condor Peak Merlot - It's from the Mendoza region; light and fruity on the nose; rich, medium body with hints of black cherry and coffee flavors.

tierra adentro - also from the Mendoza region; very nice table red wine; well-balanced; deep fruity flavors; pairs nicely with red meats

Keep in mind I am no wine connoisseur, but I promise both of these are very smooth, enjoyable wines.

reade more... Résuméabuiyad

White Bean Soup

I have made this soup a few times. It is really good and with the bits of bacon on top it almost resembles and tastes like a baked potato soup.

Ingredients:
2 ounces sliced pancetta or bacon cut into small strips
1 cup diced onion
2 cloves garlic, minced
2 (15-ounce) cans cannellini beans, drained and rinsed (also known as white kidney or Great Northern beans)
1 and 1/2 Tbsp chopped fresh sage (You could also use dried sage or oregano)
2 cups chicken broth
3/4 cups water
Freshly ground pepper and salt to taste

Cook pancetta in a 2-quart saucepan over medium-low heat until most of the fat is rendered and pancetta is crisp, about 7 minutes; remove pancetta with a slotted spoon and drain on a paper towel.

Stir onion and garlic into the drippings; cook over medium heat 5 minutes. Add beans and sage; cook 1 minute longer. Add broth and water and bring to a boil; reduce heat to low; cover and simmer 15 minutes.

Puree with a stick blender, or in batches in a blender or food processor, until smooth. (It took me 3 batches with my food processor. Pour back into the saucepan and reheat over a low flame. Season soup with pepper and salt to taste, and garnish each serving with crisp pancetta bits.

I served the soup with grilled turkey and cheese sandwiches. It was a great dinner on a rainy night.

reade more... Résuméabuiyad

Tomato Paste Tube

So here's a little shopping tip. Have you all discovered the tomato paste that comes in a tube like toothpaste? It's the greatest thing ever. Before you'd have to buy this whole can just for a couple of tablespoons and then the rest would go to waste. Now there are tubes where you can squeeze out a little for what you need now, twist the cap back on and throw it back in the fridge for the next time. I usually find it next to the jars of marinara sauce and pasta versus next to the canned tomatoes.

reade more... Résuméabuiyad

Sloppy Birds

This is my version of a sloppy joe. I call them sloppy birds because I use ground turkey instead of ground beef. It's a little healthier that way and honestly I can't tell the difference. I'm no mother, but I bet these would be a big hit with the kids. Now, this doesn't use a can of Manwich, but it is almost as easy. It's just dumping in a can of tomato sauce and some other seasonings that you most likely have on hand. Note, this recipe has been altered from a Rachael Ray recipe.

Ingredients:
1 Tbsp. olive oil
1 and 1/4 pounds ground turkey
3 Tbsps brown sugar (adds a little sweetness)
3 tsps steak seasoning, such as McCormick's Montreal Chicken blend
1 small onion, chopped (or half a large onion)
1 medium red bell pepper, chopped
1 Tbsp red wine vinegar
1 Tbsp Worcestershire sauce
1 (15 ounce) can tomatoe sauce
2 Tbsp. tomato paste
4 yummy bakery rolls, split, toasted, and lightly buttered
Garnish with sliced tomato, pickles or banana peppers

Heat a large skillet over medium-high heat. Add oil and turkey to the pan, breaking it up with a wooden spoon or spatula. Combine brown sugar and steak seasoning, then add the mixture to the skillet and combine. When the meat has browned, add the onion and red pepper. Reduce heat to medium and cook for 5 minutes. Add vinegar, stirring briefly to reduce, then add Worcestershire sauce, tomato sauce and paste, stirring to combine. Reduce heat to simmer and cook sloppy bird mixture for at least 10 minutes, stirring often. This will allow the mixture to thicken and not be so sloppy.

Spoon mixture onto the buns and top with select garnishes.

reade more... Résuméabuiyad

Peanut Butter and Chocolate Chip Blondies

Here is a great dessert recipe for your Labor Day cookouts. This recipe has been altered from a Food Network Kitchens one.

Ingredients:
1 and 1/2 cups firmly packed light brown sugar
1 cup unsalted butter
2 and 1/4 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon fine salt
2 large eggs
1 teaspoon vanilla extract
About 1 and 1/2 cups of a combination of chocolate and peanut butter chips

Preheat the oven to 375 degrees F. Butter and flour a 9 by 13-inch glass baking dish.

Put the sugar in a large bowl. Melt the butter in a small skillet or in the microwave in a glass measuring cup. Stir the butter into the sugar until smooth, cool to room temperature.

Meanwhile, in another medium bowl, whisk the flour, baking soda, and salt together.

Beat the eggs and vanilla into the sugar mixture. Add the flour mixture a bit at a time and mix until a smooth thick batter forms. Fold in the chips.

Spoon the batter to the prepared dish and spread to evenly fill the dish. Bake until the blondies are light brown around the edges and a toothpick inserted in the center comes out clean, about 20 to 25 minutes. Remove from the oven and let cool completely. Cut into squares and serve.

reade more... Résuméabuiyad