{crave} cream of wheat

"please sir can i have some more?"

I think cream of wheat will always remind me of my big brother. He used to make it in the morning before school when we were young. When it is cooked just right it is creamy, but not watery, thick, but not a paste. My brother had it down. It is pure comfort food for me. (The only down side - that dirty pan. It is a pain to get clean.) I like mine with a tad of butter and a sprinkle of brown sugar or maple syrup. A blueberry or two as well.

I crave this after a run in the cold weather. It does the trick!!! Make as directed on box but use 1/2 water and 1/2 milk and stir slowly. (That's my brothers tip by the way). enjoy!

{companions} peanut sauce

who invented peanut sauce?.... who was that totally talented inventor of the spicy sauce that we love so much?Really who said I am going to make a sauce from peanut butter and slapped it on some chicken or dip my fresh spring roll into that sauce? I am going to serve it with beef as well. Really who? Aaaaahhh who cares... I love it, my kids love it! I serve this with grilled lemon chicken or you can just mix it into some pasta add a little broth for a mock up of pad thai. It's a feel good food. enjoy!

peanut sauce by ann west

1 tbls olive oil

1 tbls dark sesame oil

1 -2 shallots copped very fine

2 tsp fresh ginger if you have it minced or 1 tsp ginger powder

1/4 tsp red pepper flakes

2 - 3 tbls rice wine vinegar

1/4 light brown sugar or honey

2 tbls soy sauce

1/2 cup smooth peanut butter

1/4 cup katchup

2 tbls dry sherry - (if you don't have this you can omit but it is so good with)

1/2 lime squeezed

Saute the shallots in the oils with the red pepper flakes and ginger root until the shallots are transparent. Mix in the vinegar, sugar, soy sauce, peanut butter, ketchup, sherry and lime juice. Cook until heated through (1 min or so) Adjust seasoning. If your sauce is too thick add more vinegar and soy... too runny more peanut butter. If you have chili oil that is a nice touch too. I hope you love it as much as I do!

{recipe box} grilled lemon chicken

This is one of my families very favorites. I just love when my family is together at the table. It is a bonus when everyone actually eats and enjoys what I prepare. The conversation gets better, there is more laughter, it is all just a little bit better. Well here is that BONUS meal!

I serve it with an asian slaw and cilantro lime rice. I have served it as an appetizer and as a main for a dinner party. It is easy, fresh and delicious and so so versatile. Get ready this one will go in your {recipe box} too! enjoy.

Ina Garten's Grilled Lemon Chicken the barefoot contessa cookbook

3/4 cup fresh squeezed lemon juice (I have to say don't use the stuff from a bottle - fresh lemons are so worth it)

3/4 cup good olive oil

2 tsp kosher salt

ground pepper

1 tbls fresh thyme leaves (you can use dried here too just reduce the amount)

2 lbs boneless chicken breasts

Whisk together the lemon juice, olive oil, salt, pepper and thyme and pour it over the chicken and marinate for 3 - 6 hours or so. Grill the chicken breasts whole or cut into strips. Skewer with wooden sticks. Serve with peanut sauce and fresh lemon. enjoy and thanks wonderful Ina.

** If you don't have an Ina Garten cookbook you won't be disappointed. Her recipes are delicious and easy. Love them.

**I will post peanut sauce tomorrow!

{companions} roasted eggplant

I have always wanted to paint a room, or maybe just a wall the color of eggplant. The color of eggplant is the most beautiful deep purple with hints of blue and brown. I can just imagine a small room with windows and this high gloss eggplant paint. Artwork would look amazing. Maybe I will just have to settle for some great napkins or just a great dish of roasted eggplant. Isn't nature amazing? Colors of eggplant, pumpkin, beets... really amazing!

roasted eggplant by ann west [an amy twomey inspiration]

1 or 2 eggplants

olive oil

salt

red pepper flakes

pepper

sprinkle of parm

slice the eggplant and let it sweat on paper towels. Oil your baking sheet and drizzle oil on the eggplants. Sprinkle with the spices and roast in a 400 degree oven for 20-30 min. or until done - the eggplant should be brown and crispy.

Amy turned me onto roasting the eggplant - thanks Amy. I had this with rice but I think a side of roasted tomatoes along with it would be awesome!

cheers.

{the dish} beef and broccoli stir fry

Are we over hump day yet???? What is it about this week? I am a day ahead. I guess I want it to be the weekend already. Tonight everyone was going in different directions. So I wanted easy. Stir fry! At times I tend to make it difficult because I want a large variety of veggies which makes for a ton of chopping. This was easy and good. Just good 'ole beef and broccoli with rice and some peanuts. A total one dish meal. Now I am over the hump!

beef and broccoli stir fry by ann west

flank steak sliced thin (I had 1/2 of a rump roast, I used it but it was a little tough, flank would be better!)

sesame oil and canola oil

1/2 onion chopped

4 cloves garlic, pressed and chopped

asian chili garlic sauce - 1 tsp or to taste

1 head of broccoli cut into pieces

soy sauce

peanuts for garnish (cilantro would be nice here too!)

Stir fry the sliced beef in your oils until nearly done. Add your onion and garlic and broccoli and cook until broccoli is almost done. Add your soy sauce, hot sauce and peanuts and toss.

Serve with rice. easy and done!

{grabbing greens} blue cheese & apple slaw

Here is a piggy back recipe for you. Yesterday I posted blue cheese dressing. Well last night I made a blue cheese & apple slaw with a tweak to the dressing. I think this slaw would be really great on a sandwiches and to accompany beef. Apples are always good with cheese and have a nice sweetness and crunch. I hope you like it.

blue cheese slaw by ann west

**for gluten free remember to add feta instead of blue cheese!

blue cheese dressing recipe here

add 2 -3 tbls sugar

add 2-3 tbls vinegar

stir or shake these into the above dressing.

to make the slaw:

fresh parsley if you have it

slice red cabbage very thin

slice some red onion very thin

slice some firm apples thin

toss with dressing and let stand

{grabbing greens} blue cheese dressing

You can't beat a good blue cheese dressing. My mother has a great one. When she makes it I can't stop dipping carrots, crackers, ... really anything I can get my hands on to go in it. I would probably eat it by the spoonful if no one was looking. I love her dressing and I also love a dressing that Shari from rotten bananas turned me onto. It is from Cafe Pasqual's cookbook. It is a great blue cheese dressing that is poured over a salad that has green apples and Kahlua chili pecans. It is to die for! I will have to post that soon too. Anyway this is my wild "ann" mixture of the best of both of these dressings - and what I had on hand. I hope you like.

blue cheese dressing by ann west

3-4 oz blue cheese or roquefort cheese (for gluten free I would use feta!)

3 - 4 green onions chopped

1 shallot

1/4 cup buttermilk

1/4 half and half

1/2 cup sour cream

bunch of basil (fresh if you have it) chopped fine

bunch of cilantro (or parsley) chopped fine

salt

pepper

pinch of cayenne

1 tsp anchovy paste

2 tsp vinegar or lemon juice

You can reserve some of the cheese if you want chunks in your dressing or blend all of it. If you are using a mixer or blender - blend the cheese with the milk products until smooth. Then hand stir the herbs. (This way you won't make green goddess dressing!) Once you have stirred in the herbs, adjust the seasoning and let sit until ready to serve.

psst: the bread you see in the photo is naan from Target! Shari turned me onto it. It is great. I drizzled olive oil and topped with a tiny bit of parm and some italian herbs. Yum! I hope Shari will post some of her great ways to use the naan!

Also if you ever get to Santa Fe, NM : cafe pasquals is a must. Seriously don't skip it - delicious!

{in the pot} winter vegetable soup

It has been cold everywhere. Comfort food is all I am craving ... unfortunately most the comfort foods I want do not work into my lose 5 lbs after the holiday plan. With this in mind and in an effort to keep cleaning out that over stuffed pantry I found a bag garbanzos begging (for months now) to be used. So here is what I have come up with. A winter style vegetable soup/stew. Warm and hearty! I serve this with toasted cheese on bread or with a good loaf and a wedge of cheese. I hope this breaks the chill in the air.

winter vegetable soup by ann west

1/2 onion chopped

4 cloves garlic chopped

4-5 stalks of celery

5-6 carrots

2-3 parsnips

1 - 1 1/2 cups chopped butternut squash

2 cubes knorrs chicken bullion

4-6 cups water

2 cups garbanzo beans (I used dried, you can use canned just make sure you rinse them - also you can substitute white northern, black eyed peas or any other hearty bean you like) lentils might also be yummy here.

1 bay leaf

1-2 pinches of thyme

pepper

parsley

Saute your onion and garlic. Add all of your other chopped veggies, water and bullion. Bring to a boil and reduce to a slow simmer. Add your spices and cook until veggies and cook until tender. Add your beans and let simmer a little longer. I always like to prepare my soups in the morning or the night before. The flavors are better. Adjust your seasonings.

consider: adding some tomatoes, green peas, potatoes, sweet potatoes, or red pepper flakes

optional: I will add 1/2 cup white wine 30 minutes before serving. I always like a little wine in my broth soups.

Kitty's tip: My mom is a pro at not throwing away food. She remakes, adds to and it is always good. So if you have leftover soup try blending it. Add a little parm on top or some sour cream (or both who are we kidding here) and you have a whole new soup. Honestly my husband can't wait until the 2nd day of veggie soup in our house. He prefers it blended!

{the dish} chicken pasta

today... a good day... not complaining... really a rather typical day... it went something like this.

Wake up late, wake up kids, make-coffee, make lunches, gripe at kids to get going, straiten kitchen, get kids off to school, look at emails, check blog, pay some bills, try to print, load new cartridge, still not working, %$#@! ruffer snuffer, can't stand the printer, work out, sweat, drink water, get dressed, a little make-up, (i needed it), meet with amy (highlight of day), think, think in car, make lunch, shower, dread taking down Christmas decorations, procrastinate, take some down, meet with Shari (another highlight of the day!), go to school, watch basket ball game, stress over kids homework, Ken take daughter to volleyball practice, I drive boys home....... and now dinner!

here is what i threw together...

chicken pasta by ann west

chicken sauteed in olive oil and seasoned with salt and pepper

roast all the veggies you can find in your frig. 400 degree oven for 25-35 min. I found (onion, peppers and cherry tomatoes)

boil pasta and drain

add some parsley, garlic, basil and olive oil, salt, pepper, lemon juice

add some sundried tomatoes (if you have them)

toss and serve with parm

to another day!

{just for you} i picked a peck of pickled peppers

can you say it 5 times real fast?

I love pickles. All types kinds and flavors. Pickled peppers, beans, okra, onions, carrots... really all of it. When I was a kid I used to hallow out dilled pickles and stuff them with cheddar cheese. Weird but really good! These pickles are cut thick for snacking on and they have quite a kick - so watch out and adjust for your taste.

I was at a party and one of my friend who is from the New Orleans area brought some pickles that she had made by re-pickling dilled pickles. They were soooooo good. I took her basic recipe and added my own touch. Unfortunately (being my first time) my measuring consisted of a little of this and a little of that but I don't think you need to be exact here. This may be my year to pickle so look for more upcoming pickling ideas! enjoy!

spicy icebox pickles by ann west

14 - 20 pickling cucumbers sliced thick

(cut the ends short and toss them - no one ever eats the ends)

1 onion sliced thin

4 - 8 cloves garlic

4 or so jalapenos cut thick (optional, this is if you like them with a real kick)

1/2 jar tabasco sauce

white vinegar to cover

1-2 tsp dried dill

3 or more cups sugar

1/4 cup or more salt

fresh ground pepper

Mix it all together. The sugar will take some time to dissolve. I stirred often until it had dissolved. Taste the marinade and make your adjustments. Then stuff the pickles into jars with liquid to cover. Refrigerate for 2-3 days. They make fun gifts for friends. enjoy!

{companions} pinto beans!

I have a pantry full of stuff. You know the grocery store impulse buy. "oooohhh, I think I will make pinto beans this week." and 4 months later there they sit. Well this month I am working through my pantry and my freezer. I think I learned this from my mother. Stock up. Be prepared. Well... let me tell you I am stocked and ready!

I love pinto beans. Hearty, warm a tried and true comfort food. Tonight I am simple going to make some rice, have a big salad and serve them with some tortillas for the kids. I think I might even have an avocado and some cilantro to garnish with. I hope you enjoy!

pintos by ann west

1 package dried pinto beans

1 onion diced

3-4 cloves garlic, crushed and chopped

1 jalapeno - if you have it

2 quarts chicken broth

1 - 2 tsp dried oregano

2 bay leaves

1 - 2 tbls red wine vinegar - or any vinegar you might have

2 tbls tomato paste

salt & pepper

dash of cayenne

Rinse your beans well. (no one wants a gritty pinto - yikes) Place them in a bowl and either soak overnight in water or do the quick soak method with boiling water (check the package). I think you let them sit for one hour or so. Chop your onion and garlic and saute it in 2 - 3 tbls olive oil until tender. Dump your beans into the pot. Slice your jalapeno and put it in the pot with the bay leaves too. Cover the beans with the broth until the liquid is about 1/2 to 1 inch over the beans. Bring to a boil and then reduce to a simmer for 1 hour or so - lid on. You can tell when they are done by there skin. They all get that beautiful opaque pink look to them. (check your liquid and keep it right at the level of the beans.

Add your spices: oregano 1 - 2 tsp, 1-2 tbls vinegar, 2 tbls tomato paste, salt and pepper to taste. I also add a dash or 2 ok maybe 3 of cayenne. Make it how you like it and then cook it for another 45 min to and hour - with the lid off (this helps thicken the stock). Serve as a main or a side and enjoy!

snap shot: Pinto beans always make me think of the Wild West. and that always makes me think of pinto horses. I didn't have a photo of a paint but only of this rather gentrified quarter horse. As my daughter and cousins were washing him he was sneezing out the water. Aren't animals great!

{recipe box} jamie does it again - not to miss fish bake!

ok i am inspired. One of my resolutions for 2010 is to try those recipes that I have been wanting to try and never have! Well here is post number one toward that resolution. Jamie Oliver is one of my favorites. Here is his fish bake that my entire family agreed is fabulous. My youngest who started the dinner saying "I don't like salmon" ended the meal (2nd helping) saying, "I really liked that mom, you should make that like every week." Maybe not every week but again for sure.

enjoy and thanks jamie!

Tasty Fish Bake by Jamie Oliver, jamie's dinners

14 oz potatoes, scrubbed and finely sliced

4 tbls olive oil

1 clove garlic, chopped

1 onion, sliced

1 bulb fennel, sliced

1 tsp fennel seeds

4 medium fillets of trout or salmon - pinboned ( I used Salmon)

1 1/4 cups light cream

2 handfuls of grated Parmesan cheese

2 anchovy fillets

salt and fresh ground pepper

2 handfuls of fresh breadcrumbs

2 lemons

Preheat oven to 400 degrees. parboil the sliced potatoes in salted boiling water for a few minutes and then drain. Place an 8 inch casserole-type pan on a low head and add the oil, garlic, onion, fennel and fennel seeds. Cook slowly for 10 minutes with the lid on, stirring occasionally.

Take the pan off the heat. Lay your fish over the onion and fennel, Mix together your cream, Parmesan and anchovies, season with salt and pepper and pour over the fish. Toss the potato slices in a little olive oil and salt and pepper and layer these over the top. Place in the oven for 20 minutes. Sprinkle with breadcrumbs and a little grated Parmesan for 5 minutes or so until brown. Serve with lemons.

changes I made: I didn't have fennel so I didn't include it. I did included the fennel seed and I think that is key! I skinned my fish because I didn't think my family (or me) would go for the skin in the bake. I only had enough Parm to sprinkle on top - it was great. I added some thyme on the top as well - yummy!

I see endless possibilities here ... enjoy!

{sharing meals} good luck black eyed peas

happy new year dear readers. WOW 2010. I can't wait for a year of wonderful food, friends and family gatherings, field trips with amy and discovering the new and old. I think it is going to be a great year!

I apologize this post is coming late but these black eyed peas are good any time of year. This recipe we have made in my family for years. My mother always had a huge pot on and friends over on new years day. We did the same this year. These peas are more of a stew than a side dish so don't hesitate to make this the main meal. Oh course the secret ingredient is the "pig". That darn pig always steals the show! Have a great start to the new year!

black eyed peas by ann west (a judy sheean family recipe)

First I like this recipe to stew for some time 4-6 hours. So make it the day ahead if you like.

Wash dried black eyed peas in cold water. If you use fresh you will add them at the very end.

in a large pot with a lid add:

1 pkg black eyed peas

3 lbs pork shoulder roast

1 piece salt pork

1 ham hock

6 slices of bacon

1 onion - chopped

2 cloves garlic - crushed and chopped

1 15 oz can peeled tomatoes

1 tbls worcestershire sauce

1 tsp dry mustard

salt and pepper to taste

cover with water and boil slowly until done 2 1/2 - 3 hrs. (i like a little longer)

serve with hot sauces, green salad and corn bread.

{delightful} ice cream mint pie

It's my 11 year-olds 11th birthday today. New Years Eve baby. 11 - growing, football, baseball, anything outdoors. Eating, watching tv, playing games... muscles, leg hair (yikes) - growing up. He is a wonderful boy with a huge heart and a hard worker to boot. It is always a special day!!!! Happy Birthday big boy... don't grow up too quickly.

chocolate mint ice cream pie by ann west

crust

1 package famous wafer chocolate cookies

4 - 5 tbls butter

In a food processor blend the wafers and add the butter

press this mixture into a pie dish and freeze (10 min)

filling

1 quart of mint chocolate chip ice cream (or peppermint or any other yummy icecream) - softened

1 jar good quality fudge sauce ( or make your own) - room temperature

once crust is set gently spoon in ice cream and freeze again. (30 min)

once ice cream is set gently spoons and spread hot fudge and freeze again.

pile on some whip cream and enjoy! - also if you want to dress it up a bit try drizzling with some creme de menthe!

{secret indulgence} -drive by dipper

Hi, my name is ann, and I am a drive by dipper. "hi ann.".

Ok - yesterday I posted hot fudge ... as it sits on my stove I wish I could count how many times my kids and myself have indulged in the "drive by dip". I admit it ... I am a drive by dipper. I am sure there is a meeting, a support group that I could join. I mean it is right there ... and it's hot fudge really how can I resist. Pretzels, a cookie, banana, nuts and yes a spoon and occasionally (a finger.) An addiction of sorts. Hope you have some drive by dipping going on in your house!

cheers.

{delightful} - Kitty's Hot Fudge Sauce

I have the bug. I have been in the kitchen doing my thing. Prepping for Christmas Eve, cookie decorating, and making some other fun stuff - hot fudge sauce, pickles, and gumbo. - Now what a combo. Tonight we are together as a family for the first time since the kids got out of school on Friday. I think we will have our gumbo, eat cookies - possibly dipping them into the fudge and go look at the Christmas lights in the area. Maybe rent a movie or just hang out. Easy, fun and warm... family!

kitty's hot fudge sauce

in a double boiler melt:

6 squares unsweetend chocolate

1/2 stick butter

3 cups sugar

3 tbls corn starch

pinch of salt

stir and let the sugar start to melt then stir in:

1/2 cup corn syrup

1 can evaporated milk

1 tsp vanilla

Just thinking this might be my great grandmothers recipe. I will check on that and give credit where credit is due. Enjoy!

{just for you} j'adore

as the title says... i simply adore these!

La Tur is a beautiful creamy (goat, sheep and cow milk blended) cheese. It has a light rind, a very creamy center and a wonderful punch. You will love it. The honey I discovered a couple of years ago and I still go back to it. It is thick and so sweet but mellow too. It is great warmed slightly and paired with a cheese like La Tur with some delicious almonds and prosecco. Yum!

toodle-oo!

{sharing meals} tamale tradition - year 02

The tamale tradition lives on for my small group of running friends. I call them the running girls because that is essentially how we all met... some 10 years ago. And today we still are running and talking and generally solving all the worlds problems. The best part is we usually end our runs with a little "ode to us". We build each other up, give encouragement, some advise but mostly a big hoorah hoorah for us.

So here we are year 02 of our wonderful tamale making tradition and again we sat, talked, laughed, advised and praised. We called Delfina - the author of this recipe and Renne's mother - to check on a few ingredients ... and her lovely advise to us was, " you girls must tell good stories so your tameles will be good." Needless to say I think they should be pretty darn good.

So here goes my feeble attempt to give you the path to this process. The tamales will be awesome but what I will always remember is the time and tradition spent together... thank you Renee for organizing and sharing this with us. Girls you are the best!

tamales by delfina carrizales

step 1 : soak the corn husks : 24 to 48 hours prior to assembly ( we think 48 is better) : soak in water making sure you separate the leaves. before assembly drain and pat dry.

step 2 : prepare the chili paste : 1 day prior to assembly : (Double this recipe you will need more paste for the masa and to season your meat!)

in a sauce pan place 4 - 6 ancho chilies (per lb of meat I used 12 - 14) and cover with water and boil. Remove the chilies and reserve the liquid. If you are able peel and seed the chilies. (I buy dried chilies and sometimes it is hard to peel. I just put the whole chili skin and all in). Sautee 1 or 2 onions. Place chilies, onions and handful of garlic, salt and pepper into a food processor and blend until smooth. Add the liquid from the boiling to the paste as needed (1/2 - 1 cup).

step 3 : cooking the meat : 1 day prior to assembly : I use a crockpot and it worked fine. You will be cooking these roasts for a long time 6 hours or so. 3lbs pork shoulder and 3lbs beef rump roast. Place them in the pot with a cup or so of the paste, more garlic, cumin, salt and pepper (you might want to add 1 cup of water or liquid from the chili boiling). Delfina says to use our color sense. "it should be a deep red color and the meat should be red and tasty." Once the meat is done adjust the seasoning. " you might need to add something. your meat must taste the way you want your tamale to taste." - (this amount of meat will give you around 3-4 doz tamales, but remember they go fast! Leftovers are great for tacos too!)

step 4 : Shred the meat : I like to skim the fat first then drain your meat reserving the liquid. Shred your meat and mix the beef and pork together and season. I like my meat with a little more fire. I added l little vinegar and some more seasoning. Cayenne pepper and chili paste, a little more cumin and salt. I think you could add in jalapenos or roasted poblanos if you wanted to here.

In Renee's family everyone would gather around the table and they would make an assembly line. You had certain aunts that were the pros at making the masa, others who spread, grandma who was the expert roller and the kids were charged with loading the pot. Everyone with a job telling stories, laughing, making wonderful food. Of course they taste good with that much love and time going into them. To me this is what cooking is all about!

step 5 : make the masa : you will need about 1 lb per doz or per lb of meat. So about 5lbs or so for this recipe. You can find this made at the mexican markets in your area. You can mix it your self but it is a bunch of work.

You will need a large area to make the masa. This is rather messy. We used a disposable table cloth on a dinning room table. You will need your masa, lard or crisco, salt a little sugar, the chili paste and some of the liquid from the meat.

Make a mountain of the masa on the table with a hole punched in the top. Add your salt, sugar and a handful of lard, some liquid from the meat and a heap of the chili paste. You will knead this into the dough for quite some time (a good arm workout). The dough should turn a nice light orange/red color. Taste the masa to make sure it taste right and add more of what you need. We also added in some garlic powder and some cumin. The consistency should be smooth and spreadable and have a shine to it.

step 6 : rolling the tamales : Your corn husks should be soft and ready to roll. Spread the masa on the corm leaves about half the way up. Start at the large end of the leave and spread toward the point. You will leave a little room for rolling. Place a table spoon or two of the meat in the middle and roll the tamale. Fold the pointed end that doesn't have masa on it up.

step 7 : cooking the tamales : you will need a large steamer with a lid. Place the tamales in a large steamer the openings up and in rows. Be sure no water touches the tamales. Steam the tamales until the masa is done.

tamale love!

A want to extend a very special thank you to Delfina. Thank you for sharing

this wonderful recipe and tradition with us.

I hope one day we all may sit around the table and share good

stories and make great tamales!

happy holidays!