Pan Dressing, and can I come in and play?

I thought I was a lazy kid. Not because I was really lazy, because I had too many chores, at too young an age. And I just did not want to do those chores! I know that giving children age appropriate responsibilities is good parenting, I know that as children age, the chores change and offer challenge and mastery, therefore instilling a sense of pride and accomplishment.

If in fact I was lazy, it was by way of too many chores. I know that you might be asking how can chores make a child lazy. I believe I have an answer for you. There is no time to just be a kid. Where you get to make kid mistakes. Where you get to learn from those kid mistakes. Where you get to mature appropriately.  

Where you learn to play.

We need to play all of our days. The play simply changes. The act of playing keeps us young. This is never more important than those adult years when there is so much to do and it seems we never get it all done. And we don’t I might add. It is a life that you living, not a job where you clock out at the end of the day.  In real life, you’re personal “in” basket will never, ever be empty. 

Now I play, in the kitchen and I play in the living room. I also play at keeping a happy home. Where the food we eat is enjoyable. Where all the rooms we use and live in, are comfortable and inviting. Where I am excited for what I want to do next. Where I can feel a sense of pride, in what I have completed. This kind of play is how I keep young.

It wasn’t always this way, I was all business up until a few years ago. Raising children, working 2 jobs, and keeping a home. Then I gave myself permission to play. Since no one had ever given permission, I did that myself also.

One of the areas that has changed, not surprisingly is in the kitchen. I no longer view cooking as a job I must get done. I have lots of kitchen equipment, and I am sure I will get more, because the kitchen is where I keep some of my toys. I might not use them as much as before because I also enjoy using my hands when I play. I now use my toys for those things that I don’t enjoy doing by hand. Like grating lots of cheese, if I need more than just a couple of shreds, I use the food processor. To make perfect hard-boiled eggs, I use the egg cooker. For some reason, hard-boiled eggs and I are not in sync, and I cannot tell you how many times I have gone to use a cooked egg, only to find the middle is not cooked through. Like I said, not in sync!

The food type I have a great deal of fun playing with, is creating homemade convenience foods. The reason for this is that I prefer homemade, but some days I need the convenience of a prepackaged mix. So I play around until I have a homemade version. Now I think I can guess at what you are thinking. If you are making your own, is it really a convenience or a time saver?

Having it ready to go, is the time saver. Making it myself happens when I play and plan. And the best part is that I like the tinkering needed to make food, so homemade convenience foods are just another game to play.  I wrote a spoof on myself, about stuffing versus pan dressing. Right after that, I decided to develop a loaf of homemade bread, just for pan dressing. Stir it up, let it rise, bake. Cool, dice and oven toast. Put it away until pan dressing is what is needed to complete your dinner. This is also great for those recipes calling for seasoned breadcrumbs, depending upon your own preference; you may want to adjust the herbs.

A note about playing and success, play is successful each and every time. Food not always! The following recipe is my second attempt at producing edible food. 

Not meant to be pretty, pan dressing bread

By the seat of my pants

2 c warm water
3 T sugar
2 c flour
1 (scant) T yeast

Stir together until smooth, let "proof" 30-60 minutes.

1 c whole-wheat flour

1 c cornmeal

3 T oil, plus some for top of dough
1/4 t baking soda

1 1/2  t garlic salt, if you do not like garlic use regular salt

1 T leaf sage

1 t leaf thyme
pinch rosemary leaves
pinch marjoram

Crush the herbs, add crushed herbs and remaining ingredients to the proofed mixture. Use mixer or wooden spoon to mix thoroughly. Dough will be stiff.

When thoroughly mixed, press into a prepared 9X13 pan. Gently coat with oil to keep crust soft during baking.

Let rise in a protected area, approximately 1 hour.

Bake at 375 for 25-30 minutes or until tests done in your oven. Let cool in pan 10 minutes, turn out onto wire rack to finish cooling.

When cool, slice loaf, cut into 1/2 inch dice or crumble with your hands.

Diced bread in the rear, crumble up front. 

Let dry, and/or oven toast. Store in a cool dry area until needed.

This would also make great, seasoned bread crumbs.

And now................

Pan dressing goes great with any meat, especially poultry and pork. Pop this into the oven the next time you are making oven fried chicken, or baked pork chops.

Basic Pan dressing
adapted from:  Herbal Breads
by: Ruth Bass
350 degree oven

4 T butter
1-2 ribs celery with leaves - diced 1/4 inch
1 small onion - diced 1/4 inch

4 c dried bread cubes
2 c chicken/turkey broth (if jellied, heated and cooled)
1 c additional broth if needed
2 eggs
fresh ground pepper, if desire

Heat butter in medium skillet, add onion and celery, saute until tender and onion is just beginning to turn golden.

Toss bread cubes, pepper and vegetables together in large bowl. Beat eggs, then beat in the 2 cups broth. Stir into the bread mixture. If mixture seems dry, add additional broth. Turn into a 2 quart casserole with lid. Cover and bake for 1 hour or until done.

As always, thanks so much for stopping to visit!

this post is shared with:
Hearth n Soul @ a moderate life

Today is Sunday Cafe

I have been busy getting the last minute supplies purchased for the remaining gifts that I will be making for Christmas. That with the busyness of Thanksgiving, meant that Sunday Cafe came up rather quickly. I was asked if I wanted to cancel, and I replied with that most wonderful answer a Mother can offer, I answered with a question! My question was, do you want me to cancel due to your own schedule and time needs?  The answer was no. We shall have a scaled back menu, with only one entree.

Sunday Cafe menu:

Meatloaf, a family standby and Honey's favorite.

Meatloaf often times does not photo well, but tastes great. 

Baked Potato bar, with topping choices. (update) grated cheese, butter, sour cream, homemade fire roasted salsa.


Tossed Salad, I especially like serving tossed salad when there is company sharing the meal. We/I never seem to eat it enough when it is just the two of us.

I have begun asking "who wants salad?" before tossing, I new get more folks eating salad. 

Relish plate and doodads (I really like that word, it can be used for so many things!), this will include the green onion wraps by request. I also have some marinated mushrooms, carrot and celery sticks and olives. (update) we also made a cream cheese with pesto and dried tomatoes to serve with pita chips and flax seed brown rice tortilla style chips. 

Applesauce cake, in the oven now! I simmered the leftover baked apples, mashed them and use that as the applesauce. It smells so good.

This was serve yourself style, and whip cream for those that wanted.

A simple meal, shared around the table.

As always, thanks for stopping by, I appreciate your visits.

I got "learned up" this Thanksgiving

Before November 25, 2010 I was a different person. I had a complete transformation from an uneducated know it all, to learned up adult. Yes it is true, I learned all about stuffing and dressing. You see I was of the misguided opinion that only stuffing would do. I looked forward every year to that most delicious of treats, turkey stuffing. I would buy the biggest bird possible, because the bigger the bird, the bigger the cavity for stuffing. I would be worried about what to do with the leftover stuffing mixture that would not fit in the bird, because it clearly would be second rate, not having had the opportunity to bake in the protected environment of the turkey. Turkey real estate is to be respected. Or so I thought.

Separately I always made a pan of oyster dressing for those in the family that enjoy that sort of thing. I could only do what was possible by the "a little of this and a little of that" method, since I don't eat or enjoy oysters. And since it was contaminated, oh sorry, flavored with oysters, I never ever gave it another thought about not being baked in the protected territory of the bird.  Each year the oyster lovers in the family always enjoyed the dressing, and of course I was glad they did. My only real change was less sage, as I was fairly sure they actually wanted to taste the oysters!

This year we made another change to our family holiday traditions. Thanksgiving dinner and Christmas dinner will be rotated between the daughters in the family. They each have homes they are proud of and this will give each an opportunity to put their own spin on holidays and share in hostessing.

This year started with Thanksgiving at the home of the Lovely Jess. 

 Christmas dinner will be at the home of the Family Educator, my lovely daughter in law.

Then next year it will be reversed. With these new traditions came some drama and tragedy, excuse me, change regarding my beloved stuffing. You see there was no turkey real estate in my kitchen, I did not cook the turkey.............

I had no choice but to continue and to make the best dressing possible, because clearly there would be no stuffing. I made sure to use homemade bread cubes, that had been carefully cut into cubes and oven toasted.

And homemade corn bread, also cubed and toasted. I had homemade turkey stock to use as the liquid, and even used a mortar and pestle to crush leaf sage into rubbed sage. I saute'd the onion and garlic in butter and carefully diced the celery. I made sure it was not too dry, and then I carefully beat a couple of eggs into some broth and stirred that in right before placing the pan in the oven to bake.

And you know what?

That was the best dressing I have ever eaten! And I think I like dressing better than stuffing. Also there was no worrying about what to do with anything that did not fit in the bird, because it all fits in the pan. Another plus is that the the bird can be roasted at a higher temperature, to get wonderful deep golden brown drippings for the second most delicious treat of Thanksgiving, gravy.

Whew, this was a hard lesson. But I feel so accomplished and I just have one question.......

Can I get a diploma for this?

PS, we also had pie

As always thanks for stopping by,
I appreciate your visits.

Happy Thanksgiving, wishing you ........

a warm and happy home,

surrounded by those you love,

making memories, lots of memories,

along with a shared meal,

because there is no place like

Live,
Laugh
and love,
that is what it is all about.

from our home to yours, have the best Thanksgiving ever!

What we ARE NOT eating, Wednesday

When I picked up this book while out thrifting, I had no idea it would be a curious mix of the good and the awful! I have had lean times like everyone else, but with kindness and respect to others, I could not eat these recipes that I have been featuring here. This Wednesday feature is not about disrespect, it is to show the creativity that generations past had used and shared. But for me, with my own set of taste buds, no thank you. I am more inclined to supper on plain simmered beans and a slice of bread. Yes I know it would get old, but we all have our own set of taste boundaries.

What we are not eating!

Luncheon Meat Slaw
Inflation Cookbook
Good food for hard times.

1 12 oz can luncheon meat (like spam)
1/2 salad dressing (like Miracle Whip)
1/4 c milk
1/2 t curry powder
1/8 t pepper
1 t grated onion
1/3 c raisins
1 c coarsely shredded red cabbage
2 c coarsely shredded green cabbage

Cut luncheon meat into 1/2 inch cubes. Mix together salad dressing, milk, curry powder, pepper, grated onion, add raisins. Toss with luncheon meat and cabbage. Chill in refrigerator 1 - 2 hours before serving.

Serves 4 - 5

And now for some food and ideas you might like, lets wander shall we?

Toffee, who does not like it? Yeah, I don't know anyone either! This is a delicious and fun way to make toffee, it is a little bit sweet and a little bit salty. 100% yummy.
http://www.lanascooking.com/2010/01/11/toffee-bars-a-k-a-redneck-toffee/


Here are two from Noble Pig, a busy wine woman of late! The snack mix is a bit more respectful to the modern day with herbs and I hear tell it goes great with a glass of wine. Hmmmm, how does that happen?
http://noblepig.com/2010/10/27/italianherb-party-mix.aspx

and this one is a delicious cake version of pumpkin pie, I hope to make this for my non-pie-eater at the table.
http://noblepig.com/2010/10/20/pumpkin-crumb-coffee-cake.aspx

If you are like Honey, there is not enough gravy in the world, come to think about it, that about sums up my opinion as well. This should help...
http://www.theyummylife.com/blog/2010/11/97/Make+Ahead+Turkey+Gravy+Recipe--It%27s+Fat+Free+and+Delicious


I think I have mentioned this before, but I love the idea of a buffet of "littles", little desserts that is. Everyone can try a couple and not feel too full or have more because they did not eat the gravy. Here is a nice "little".
http://www.handletheheat.com/2010/11/mini-vanilla-bean-cheesecakes-with.html


This is not really a "little" but could be arranged on a beautiful tray and act like a "little" for the day, and besides I love maple.
http://www.knowwhey.com/2010/11/maple-walnut-bars-with-maple-fudge.html


Here is a great idea to use all year round!
http://www.foodinjars.com/2010/11/open-jars-transform-your-jams-into-spicy-dipping-sauces/?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+FoodInJars+%28Food+in+Jars%29&utm_content=My+Yahoo

and finally here is a great chili, it is easy and could be just the thing to throw into the crock pot early in the day if you are heading out to Black Friday or even if you are staying in and working on homemade gifts. Either way what a nice dinner waiting for you at the end of the day.
http://www.tasteandtellblog.com/2010/11/crock-pot-chili.html

As always thanks so much for stopping by, I appreciate your time.

Fluff and stuff, have you seen any lately?

I like stuff!

I really like old kitchen stuff, old cars and even better, old pick-up trucks! 

 if this was full size and had an engine, this is what I would drive!

I did ask the housekeeper at work to open the garbage bag the other day so I could retrieve this…..

 this now has a place on the kitchen hutch shelf, it is great to hold the small fruits and vegetables

…..it had been on the free shelf, and no one wanted it. When I heard the conversation about throwing it away, I knew it was meant for me. I was not quick enough to get it before it was trashed, but quick enough to save it, from the trash. I did not even know they had a “free” shelf in the lunch room until that moment in time! See, you can learn something new everyday.

I am not certain that liking old stuff means that I like myself better, now that I am older. But you know, I think I do! Maybe it is because I am more forgiving of others, and by natural extension, myself as well. I also have a different sorting guideline, a newer and more up to date understanding of the important things in life. This is a direct result of listening to what is important to me, and then taking appropriate action.

Forgiveness is a wonderful thing, even when practiced on one’s self. Just remember this important point, forgiveness is not permission to act badly. Never was, and never will be.

I will forgive anything, but I may not be willing to forget. Is that a conflict of words? Not really. We are all adults, and even adults get hurt feelings. But after the pain, since we are adults, lets act like adults. I will forgive you, for you and for me. The first part is for you, so that you may continue to enjoy life and seek happiness. The second part is for me, so I can move on, as well.

I don’t like fluff!

I don’t like salesman fluff or loud advertising fluff. And I don’t like fluff in relationships, whether business or personal. I know I am sounding a bit cranky here, but time is in short supply these days and why use it for fluff, when you can have real?

Everytown USA is getting rid of fluff. It seems folks want real food and real jobs with integrity. Families are getting larger and some women are staying home to do their best work. Different types of things are appearing on wish lists like, chicken coops and laying hens. Even a composter, to make things easier. Once again homemade is no longer second best. And dinner with the family has value and is planned for.

Personally I love it! Maybe it is part of that newer and more up to date understanding of what is really important in this life? If so, I am not the only one, mores the better. Could it be true that, everything old becomes new again?

What ever it is, I am thankful. And I am grateful. Grateful to those I love and who love me in return. I am thankful for employment to keep my home warm, safe and dry. I am grateful for love and friendships to keep my heart happy, and shared times to keep my spirit strong. 

 Thank you family, near and far. 

As we head into another year ending; with lots of festive celebrations, there is no better time to take stock and realize the happiness that is yours. A review of the past year, will offer a chance to feel proud of the hits and inspiration to revamp plans for those items that made the miss list.

No matter what you find, feel proud of yourself, your hard work, your future plans and above all your family.

Happy Thanksgiving Everyone!

And now for the food. There is not an ounce of fluff in this recipe, and personally I cannot wait to stuff myself with it!

Antipasti Salsa

Adapted from:  dip it!

By Rick Rodgers

1 ½  T red wine vinegar

1 clove garlic, pressed

¼ c olive oil

I am so glad Honey bought the whole stick, I love this stuff!

1 10 oz package frozen artichoke hearts, thawed and cut into small pieces ( I wanted a very flavorful dish, therefore I used only 8 oz from the package)

1 red bell pepper, roasted, peeled and minced

2 medium celery ribs with leaves, minced

2 T chopped fresh basil

1/8 t crushed red pepper

½ c (2 oz) Italian salami, minced

½ c (2 oz) provolone cheese, minced

¼ c pine nuts, toasted

salt to taste

Baquette slices, Crosstini or pita chips for serving

Combine the vinegar and garlic in medium bowl. Gradually whisk in the oil. Add artichoke hearts, red bell pepper, celery, basil and crushed red pepper.

 

Cover and chill 1 hour or if making in advance, up to 2 days.

When ready to serve, stir in the salami, cheese and pine nuts. Season with salt. Transfer to a serving bowl, serve chilled with a small spoon for scooping.

Serve with bread of choice!

If you have a desire to make Crosstini, here you go! This is also provided by Rick Rodgers.

Crosstini

400 degree oven

1 baguette or baguette shaped Italian bread sliced ¼ inch thick

olive oil

Place bread slices on baking sheet, brush with olive oil. Bake until golden, about 10 minutes. If using 2 pans, rotate pans, at about 7 minutes. Continue baking until golden.

As always thank for stopping to visit.

This post shared with:

Hearth and Soul @ a moderate life

Polenta

Another great thing about participating in Cookbook Sunday is paying more attention to those books! They do tend to get ignored, especially with most cooking being done after work and such a simple affair, no recipe is needed. Now that I have given myself permission to simply "grab and go" with any book, it is more enjoyable also. Because I have a Sunday dinner each month, usually with several entree choices, we tend to eat rather simply the rest of the time. Well, after the leftovers are gone!

I am a Polenta fan, having fallen for it during my years working in downtown Vancouver USA. Usually a couple times a month my co-workers and I would go to Andrew's, a small, made from scratch lunch cafe, across the street from the Courthouse.

They served Polenta in many forms, each dish presented was delicious. Andrew's is now closed, the owner has gone on to be a caterer. But my memory of enjoying the food is clear as a bell. I am fortunate to have their cookbook!

I have cooked Polenta the old fashion way, and did just fine. My dutch oven was perfect for that task, no scorching or other problems. But I came across this great technique in The Italian Slow Cooker, and want to give it a try. This is a simple, no stirring way to go.

Creamy, made in part with part whole milk,  and
Parmesan cheese was stirred in before turning out  to cool. I had never used milk as part of the liquid, so this was new for me. The milk makes a softer Polenta.

 


Basic Polenta
adapted from:  The Italian Slow Cooker
by, Michele Scicolone

 
1 c coarsely ground yellow cornmeal, preferably stone ground
1 1/2 t salt

5 c water, or combination of water/broth/milk (I used 2 c milk, 3 c water)

In a large slow cooker, stir together cornmeal, salt and water/combination of liquids.

Cover and cook 2 hours on high.

Stir the polenta.

If too thick, add a little milk, water or broth. Cook for 30-60 minutes more or until thick and creamy. Serve hot.

Variations:  use all broth, stir in 2 T olive oil before serving, stir in 1/2 c grated cheese before serving. You may mold the Polenta in a shallow pan for slicing and browning, if desire.

As always thanks for stopping to visit, I appreciate your time.

this post is being shared with:

Cookbook Sundays @ Brenda's Canadian Kitchen

My philosophy on cookies, and a request

Cookies, cookies and more cookies. Is there any other time of year, for such a cookie buzz? At Christmas time, cookie plates are a tradition, and I love tradition! Cookie exchanges have been around and enjoyed for years. They are also a good idea, for two reasons. It is fun to get together with friends and family, especially other folks just as busy as you are. And this is a great way to visit and accomplish something in the process, not that simply visiting, would not be enough! Think of a cookie exchange as an current day, quilting bee, only involving food. Specifically cookies.

Make sure you are stocked with all the supplies you will need for cookie day!

Currently the 12 weeks of cookies blog hop can be joined here. Avril is an avid blogger and from the photos on her site, a serious cook, as well! Then there is the cookie baker extraordinaire, Rocquie makes thousands of cookies every year. She shares all that right here on her blog Sage Trifle.  Many years ago I hosted a cookie exchange of the usual type, where everyone brings a dozen (baked) cookies for each of the attending, and we all trade. Then a couple of years ago I hit upon the idea of a cookie exchange of a different kind. The idea of making the dough and sharing was good in theory, but not in practice, only because of available space. However.......

I still like the idea of a cookie exchange for homemade cookie dough. But this year I think we will bring prepared and pre-portioned dough, for exchanging.  This way the dough is easily stored while we visit and get caught up with one another. The dough, when taken home, may be baked or stored as needed. The result? Fresh cookies, as needed. I believe "fresh cookies, as needed" is my new obsession. I am not obsessed with cookies or eating cookies. I am obsessed with the production of homemade cookies, and the ability to bake a small batch, or a single sheet of cookies as needed. Has anyone else noticed the continued use of cookies and need, in the same thought or sentence? Maybe eating them is my obsession............

When I look through some of my older cookbooks, my current obsession is not new. Cooks, Moms and Grandmothers have been devising ways to have fresh, homemade cookies on demand for many years. Slice and bake cookies come to mind, immediately. This product now available in the dairy case at your local market, was invented by Mom. With current appliances, frozen cookie dough works well also. You can make the dough, divide into as many portions as the insists the recipe makes (sorry I had to use the word insist, I never seem to get that many cookies) and freeze. If you use a square or rectangle container or shape, all you do is thaw (in the fridge during the day, works great), cut into 12 equal pieces, pinch the corner a bit to round the edges, and bake. I even wrote about that here , and it works great too.

I have even made dough, scooped it into balls, rolled in sugar or cinnamon sugar for a bit more spice, then froze the balls on a cookie sheet. When cookies are needed or dessert or to take a plate over to someone in need (hmmm, that word again), you simple place your cookie balls on a prepared cookie sheet and when the oven is ready, bake them up. A wonderful side benefit of cookie dough in the freezer instead of already baked cookies is space, dough takes up a lot less space. Freezer space is expensive in this household!

And now for the request, what are your cookie tips? Have you come up with more and or better ideas for fresh cookies as needed? If you have please share with me, for I am but a poor yet hard working cookie loving woman in search of cookie happiness! I can't wait for this years cookie (dough) exchange.

As always thanks for stopping by and playing along! I appreciate it.