Cooking

I'm sitting in a hotel room in Kansas City. I did NOT cook tonight.

I did however, clean out the fridge last night and make two dishes -- the first a slow cooker veggie stew (with some meat) which my husband froze (after stealing a few bites of meat) btw he told me it needed salt. It was pretty straight forward.

1. Every veggie we had in the fridge (Yellow squash, zucchini, leeks, onion, carrots)
2. Cubed roast of some kind
3. Mystery Hungarian seasoning that had been sitting in my spice drawer for WAY to long


Set on low for 10 hours = veggie something soup.


I also made the most amazing chip dip ever -- half guacamole half 7 layer taco tip.

1/2 pan was guac
1. Sliced avocado
2. Sliced tomatoes
3. Minced jalapeno
4. WAY too much red onion diced

the other 1/2 was taco dip

1. Taco seasoning & sour cream
2. Med Salsa
3. Queso
4. Browned beef (with more taco seasoning)
5. Cheese

Next time photos -- and hopefully not after a few years ;)

Dinner with friends

I like to prep ahead when I can. Tomorrow after teaching another class in Muncie we are having a couple over for dinner. To be sure we have food to serve them I whipped this easy veggie and chicken dish and wrapped it up to be cooked tomorrow.

http://www.bonappetit.com/recipe/roast-chicken-with-fennel-potatoes-and-citrus

We will also be having the raspberry vinaigrette spinach salad from Wednesdays class :)

Cooking with Millennials

First, lets talk about what a millennial is - I believe I just barely qualify which is hilarious since I'm almost 28 again (x2). This class I have the privilege to teach includes legitimate millennials born in 90's and inching towards the legal drinking age.

This amazing group of students are in this class to learn life skills - thru the culinary arts. Teamwork is weaved into how to execute a complex recipe. Sticking through the boring task of waiting for a pot to boil, and having the patience to let the dough rise.

The first class was mostly knife skills and a review of the recipes for class two. However, the students quickly identified the ingredients for guacamole, while many of them had never had it. Thinking back would could have also made salsa.

Last nights class was 4 intensive hours making a few classic recipes and sharing a meal together. Well two meals since our salads were completed long before our soups. Don't judge we hadn't had dinner, and our cupcake snack could only keep us going for so long.

A team of 17-21 year olds with little to know experience in the kitchen boiling water made these recipes. And, so can you.

Traditional Caesar Salad and homemade croutons

Raspberry Vinaigrette Spinach Salad

Roasted Butternut Squash Soup with Cinnamon Sugar Croutons

French Onion Soup

Photos by Kristin Obermeyer

Testing new recipes.

I have been asked to teach a cooking class in Muncie twice a week! I am so excited - for more than just the opportunity to cook but to share and pour into some young adults who are hungry for knowledge.

So in prep for my first class - I'm making butternut squash soup. I've made pumpkin curry soup from scratch - so I understand the basic premise. 

This morning grabbed a cooks illustrated recipe and a nice looking squash.

Here is the recipe - http://www.cooksillustrated.com/recipes/489-silky-butternut-squash-soup

Instead of blending the soup in a traditional blender - I opted for a smart stick hand blender.

I didn't try the cinnamon sugar croutons since I'm allergic but I feel they would be a fantastic addition.

To fill out this meal I also roasted a whole chicken. I didn't have an onion on hand but figured leaks and shallots would work well. (Here is an easy chicken recipe - http://m.foodnetwork.com/recipes/21404)

No dinner would be complete without dessert - peach cobbler is up next!

http://m.foodnetwork.com/recipes/23157

Just don't forget your peaches on the stove - or you will be having frozen coffee cake. :(

Catch-up

It's been far too long. Here is a quick look at what has happened.

 The inability to keep anything down for 7+ months

The ability to eat everything in sight.

The birth of our beautiful baby boy.

The inability to find time or energy to cook

That brings us to today -- and the urgent need to start cooking so we don't feed our baby that nasty jarred food that doesn't even smell like carrots, peas, or bananas.

Luckily this is my favorite time of year - the produce, the flavors, and the autumn weather. So my plan is to revive some favorites in the hopes that I get back into the swing of cooking..

Specifically

Pumpkin Curry Soup

The Chilli My Husband Loves

Chicken Catchatore

Think warm flavors -- and stews and soups for us, and steamed veggies for the little guy.

2012 and such

Here is a short list of what I've been up to --

1) Making really fun coupons (totally PG) at the last minute (sorry babe) for our anniversary.

2)Making creme puffs, small ones, big ones, filled with custard, creme, or ugly dip (yes ugly balls I'd love to know what the search engines are going to do with this post)

3) Reading the Hunger Games (PG-13 ish) , followed by Game of Thrones (not good for kids, I blush and turn pages quite often)

4) Reading my favorite blog - lateenough.com because while I don't have children, I find stories about them freaking hilarious.

5) Working, Working, and then going home and sleeping

6) getting ready for the coolest small group ever where we go and eat food.

7) Planning my next Ohio invasion of IKEA - mom + me + some exhibit she thinks is really cool (and I do too....or maybe I'm in it for Ikea, Jungle Jim's and the chance to see Kristen)

*** 8) Crafting my heart out while welcoming Sara & Anne's adorable little babies in to the world.

9) Hosting Passover and Easter in the same weekend (we were obviously delusional) but really it was fun, great time, great food, and my house survived kids painting in the livingroom (light carpet and kidS (a small human who has not lived more than 10 years on this earth X many of them)

10) Hosting a ladies tea where we ate some fantastic deserts, and were surprised by some AMAZING break Mrs. T brought over (check pinterest for more info)

11) Helping to plan my 10 - year high school reunion

12) volunteered as part of the street team for the Super Bowl

Pretty much been a stellar start to 2012

Two weeks in -- Chicken Salad Rocks

And, I have some favorite new meals including the Fuji Apple Salad at Panera, Almond Milk, and homemade chicken salad.

The trick so far is to eat before I'm normally hungry so I don't make bad choices. Prepping lots of food for the fridge and making sure I have healthy snacks on hand for those craving moments when they are serving birthday cake in the breakroom.

So here is my Chicken Salad Recipe

Olive Oil
1 onion diced
1 Tablespoon Cumin
Minced Garlic
2 cups Chicken Broth
1lb Chicken Boneless Skinless Breasts
Green Onions
Red Bell Pepper Petite Diced
Grapes Cut in Half
Mayonnaise
Mango Chutney (or oregano if you don't have Mango Chutney on hand)

This is the same chicken  I use for Chicken Enchiladas
Heat oil in a dutch oven, or large skillet (you will need a lid) add onion and brown over medium heat, add Cumin and Garlic and let the ingredients release their aroma (about 30 seconds) add chicken broth and chicken pieces - cook until internal temperature is 165 degrees.

Cube chicken and add the remaining ingredients - season to taste with salt and pepper.