A long time ago in a place far, far away...

No excuses...unless busy is one.  I keep promising to be more diligent about posting.  So now that the baby is one year *sad sigh* and I was FINALLY released as Primary President in our ward at church *ecstatic screams of joy* I THINK I might have more time to devote to what I love third best.  Yes, of course family and religion come before food, but to be honest, there are some days when food comes first.  I am trying to find the "right place"...or maybe right balance is better said.

But I am thinking I might combine the food and family blog because although I share with my children what is going on in the kitchen, I want it written down for them too.  And I don't want two books because I am pretty sure that someday the food book will be a source of disagreement...like when the boys are older, married and their wife is cleaning the house and decides that it isn't important.  You know she will...especially because she probably won't be able to cook as well as the boys will.  Sorry, in today's processed, convenient driven food scene it is the truth.  

I guess a new name for the combination of the two is important.  Let me think on it today....and maybe tomorrow.  But, new things are coming friends and family.  

Maybe that place isn't so far away after all.

Fish with Moroccan Herb Sauce, Curried Cauliflower and Onions, Sweet Potato Pancakes

Grant's Favorite

Grant requested his favorite dinner for his birthday...Spaghetti and Meatballs.  I am sure you are thinking that it isn't too hard to make this meal.  And it isn't.  But if it isn't right, it sucks.  A few secrets?  The right combination of meat...ground beef and Italian sausage.  Garlic and onions...caramelized.  Sauce...must have a splash of balsamic.  Meatballs...oven roasted not poached in the sauce.  Pasta...water salted generously and al dente.  Fresh Parmesan.

 

 

 

Comfort

Beef Stroganoff

I love TOYS!!

DREAMFARM 

I'll take two of everything please!

What to cook on a cold, and I mean COLD, winter day?

First you start off with a nice, extra large, cup of hot chocolate and homemade marshmallows.  No I don't give out the recipe, but come on over and I will make you cup.  And I did say on my family blog that I could contend for the world's best...yeah, I am humble.  And no, I don't use water...yuk.  You cannot, I repeat, cannot claim world's best, when you use water for hot chocolate.  Sorry, it's a no go.  Another one?  There is no such things as world's best fried chicken if it's oven baked.  I have more, but I'll wait for another time to talk about that!

Then you make a pan of granola bars...today's flavors?

Dark chocolate and almond with almond butter and agave nectar

Dried cranberry, Sunflower seed, and almond with almond butter and agave nectar

And finish the day with...drum roll please, I know you will all be shocked, SHOCKED, that I make this...homemade chicken pot pie.  But the key is FRESH.  Use real carrots, potatoes, celery, onion, and peas.  (I did use frozen peas, but they were from my garden!).  It takes a few extra minutes to chop them, but oh so worth it.  Another big change?  No bouillon for me.  I use chicken demi-glace instead, it makes the broth have the depth and richness that you need for a good chicken pot pie.  And although I love puff pastry, I prefer a traditional crust for pot pies.

Sorry for the lack of pictures, but I got to the filling and then somebody needed my attention.  But regardless, it was good.  Rich, fulling and delicious.

Today I am making graham crackers.  And I am craving ciabatta, but I need a starter so I guess that will be on tomorrows cooking agenda.

Comforting Cajun

Spend some time making chicken stock this week.  There is no comparison to homemade...

1 Free Range, Organic Local Chicken

4 carrots

2 celery ribs, including leaves

Thyme

2 cloves garlic, cut in half

One large onion, cut in half with bay leave held in place by a clove on each half

1 large shallot, cut in half

salt and pepper (whole peppercorns) to taste

Add chicken, vegetables and enough water to submerge the chicken.  I generally use about 12-16 cups for one chicken.

Bring to a boil and then reduce to a simmer and cover.  Simmer for 6-12 hours.  Take out chicken and reserve meat chunks for homemade chicken noodle soup, strain remaining ingredients.  Allow to cool and skim fat.  Store in freezer proof container for up to two months.

Cajun Chicken Breasts, Balsamic Kale with Black Eye Peas and Red Bell Pepper, Roasted Butternut Squash