I tried sleeping early and of course I couldn't doze, mind wouldn't turn off.
It's happened if there's been some big event, like a death, but there'd been none.
Also, I wasn't keen on the quiet. It made me edgy, third day this month.
It's been two hours since my last attempt, time for another try.
(Monday update: This might be a nightly ritual. *sigh*)
Friday, November 11, 2011
Friday, November 04, 2011
Favorite pasta dish?
I noticed a poll on facebook asking, "Favorite pasta dish?" To my surprise, the pasta I eat most often these days, ravioli, wasn't listed.
There are many fine choices on the list which have, at one time or another, competed to be my favorite pasta dish: beef stroganoff, spaghetti, chicken carbonara, chicken parmesan and lasagne. These days mac-n-cheese feel like the right answer for me.
We didn't have mac-n-cheese often as a kid. Usually it was a side with fish or other seafood. In those days mac-n-cheese meant original blue box Kraft, the kind with the cheese powder.
As a general rule, my father preferred his food to be dry, not moist. Mother made sure the mac-n-cheese reflected that. She, however, preferred moist food and Stouffer's frozen mac-n-cheese. That's what I prefer these days as well.
In college, my flatmate would buy the cheapest boxed macaroni dinner he could get (Da Vinci, as I recall) and only use the elbow pasta. He'd buy a block of Cracker Barrel extra sharp cheddar and melt it with some Best Foods (Hellmans) mayonnaise as his mac-n-cheese.
I've tried many sorts this year: Kraft Deluxe, Velvetta shells-and-cheese and assorted frozen varieties—I've just realized, the Deluxe product didn't replace the original I knew from my youth! At times I've added yellow mustard to give the meal a slight kick, an idea that came to me a few years ago. I was slightly disappointed adding mustard wasn't original and, in fact, appears as an ingredient in the famous Reagan mac-n-cheese recipe. Nonetheless, I was pleased with having reinvented that particular wheel.
If I wasn't a big mac-n-cheese fan as a kid, why now? Remembrance plays a part. After father died, I took up drinking Dr. Pepper and eating a few things he did, things that hadn't been my usual taste. I suspect the mac-n-cheese is a nod to my mother. It also happens to be something I know certain friends enjoy and can think of them when I eat that food.
There are connections to each of the foods from the facebook poll that competed for my favorite above. Beef stroganoff was something mother made that I'd even request at times. Chicken carbonara was something mother introduced me to in father's last year so it connects to that time.
Chicken parmesan was my favorite meal at Cyrus O'Leary's restaurant (sadly, recently closed after 31 yrs––the great pies are available) and lasagne, a favorite as a kid that I'd get as an alternative to stuffed peppers.
I left spaghetti until last. Of all pasta meals, nothing has the emotional connection of my grandmother's spaghetti. She'd get started early, it would simmer all day. For years I was the taster. After her mother passed, my mother tried to make spaghetti the same way but even with the same ingredients and having been part of the creation process many times over many years it just wasn't the same. To my knowledge the recipe, even an ingredients list, was never recorded.
Tempted as I might've been, I've never tried to recreate it. I don't know what all went into it and don't want to corrupt the fragile connection; it will only live on in my memory.
There are many fine choices on the list which have, at one time or another, competed to be my favorite pasta dish: beef stroganoff, spaghetti, chicken carbonara, chicken parmesan and lasagne. These days mac-n-cheese feel like the right answer for me.
We didn't have mac-n-cheese often as a kid. Usually it was a side with fish or other seafood. In those days mac-n-cheese meant original blue box Kraft, the kind with the cheese powder.
As a general rule, my father preferred his food to be dry, not moist. Mother made sure the mac-n-cheese reflected that. She, however, preferred moist food and Stouffer's frozen mac-n-cheese. That's what I prefer these days as well.
In college, my flatmate would buy the cheapest boxed macaroni dinner he could get (Da Vinci, as I recall) and only use the elbow pasta. He'd buy a block of Cracker Barrel extra sharp cheddar and melt it with some Best Foods (Hellmans) mayonnaise as his mac-n-cheese.
I've tried many sorts this year: Kraft Deluxe, Velvetta shells-and-cheese and assorted frozen varieties—I've just realized, the Deluxe product didn't replace the original I knew from my youth! At times I've added yellow mustard to give the meal a slight kick, an idea that came to me a few years ago. I was slightly disappointed adding mustard wasn't original and, in fact, appears as an ingredient in the famous Reagan mac-n-cheese recipe. Nonetheless, I was pleased with having reinvented that particular wheel.
If I wasn't a big mac-n-cheese fan as a kid, why now? Remembrance plays a part. After father died, I took up drinking Dr. Pepper and eating a few things he did, things that hadn't been my usual taste. I suspect the mac-n-cheese is a nod to my mother. It also happens to be something I know certain friends enjoy and can think of them when I eat that food.
There are connections to each of the foods from the facebook poll that competed for my favorite above. Beef stroganoff was something mother made that I'd even request at times. Chicken carbonara was something mother introduced me to in father's last year so it connects to that time.
Chicken parmesan was my favorite meal at Cyrus O'Leary's restaurant (sadly, recently closed after 31 yrs––the great pies are available) and lasagne, a favorite as a kid that I'd get as an alternative to stuffed peppers.
I left spaghetti until last. Of all pasta meals, nothing has the emotional connection of my grandmother's spaghetti. She'd get started early, it would simmer all day. For years I was the taster. After her mother passed, my mother tried to make spaghetti the same way but even with the same ingredients and having been part of the creation process many times over many years it just wasn't the same. To my knowledge the recipe, even an ingredients list, was never recorded.
Tempted as I might've been, I've never tried to recreate it. I don't know what all went into it and don't want to corrupt the fragile connection; it will only live on in my memory.
Monday, October 03, 2011
Recipes
Here are some recipes I’ve enjoyed over the years.
Meatloaf
1.5 lbs. ground beef
1 cup tomato juice
¾ cup oats
1 egg (or 2 whites)
¼ tsp garlic
½ tsp salt (optional)
¼ tsp black pepper
Pre-heat to 350F. Combine all ingredients.
Press into 8" x 4" loaf pan. Bake 1 hr. Let stand 5 min.
McCormick brown mushroom gravy mix.
Mashed potatoes on side. Idahoan flakes.
This was my meatloaf in college. It was similar to Mother’s but she used breadcrumbs instead of oats.
—————————————-
Chicken Parisian
½ cup flour (unsifted)
½ tsp paprika
½ tsp pepper
12 skinless, boneless chicken breast halves
1 stick (8 tbsp) butter (or margarine)
8 oz brandywine canned mushrooms (sliced)
1 cup water
4 cubes steero chicken bouillon
3 tsp chopped parsley
½ tsp dried thyme leaves
In plastic bag, combine flour, paprika and pepper. Add chicken pieces, shake to coat. In skillet, brown chicken in margarine until crisp looking. Remove from pan. In same skillet, add the other ingredients, boil. Simmer 3 min. Add chicken, simmer covered 20-30 min or until tender. Refrigerate leftovers. Serves 4.
I’m not sure where this came from, but it’s one of the dishes I made in college. I made Chicken Diane as well but I’m not sure if that recipe is around.
—————————————-
Johnny Cakes
½ cup flour
1 cup cornmeal
1 tsp sugar
1 tsp salt
1 egg, lightly beaten
1 cup hot water or milk
1 tbps butter
Mix dry ingredients, then stir in rest. Pour on the hot, greased griddle or iron skillet and fry to a golden brown on both sides. Serve with butter as bread or with molasses as pancakes. (Food & Recipes of the Smokies, Rose Houk)
Father used to make these on occasion from his own recipe which was lost to history with him. This was the nearest I found. He preferred the House-Autry brand of yellow corn meal if available.
—————————————-
Bacon Cheddar Burger
Combine 1 cup shredded cheddar cheese ¼ cup bacon pieces, 2 tbsp mayo, ½ tsp yellow mustard. Put toppings on cooked burgers. Broil until cheese melts. Makes toppings for 8. (McCormick/Shilling)
—————————————-
Pizza dough
1 package dry yeast
1 cup warm water
1 tsp sugar
1 tsp salt
2 tbsp salad/veggie oil (wesson canola)
2.5 cups flour
1 can of tomato sauce (8oz)
Italian seasoning
2-3 slices of mozzarella cheese
Empty package of dry yeast into a bowl. Add the warm water and stire the mixture until yeast dissolves. Add sugar and salt. Stir in oil. Slowly add flour to liquid, stir mixture until a ball forms. Pat the ball until it's smooth.
Preheat oven 425F. Cover bowl with towel and let dough ball rise 5 min. Rub salad oil on hands. Lightly oil pan. Divide dough in half. Place half of dough in middle of pan and spread it out to the rim. Use thumbs to press to edges.
Spread tomato sauce on top of crust. Sprinkle Italian seasoning and top with cheese. Add other toppings (pepperoni, sliced mushrooms, black olives, provolone).
Bake 25 minutes.
The basic dough is from a kid’s magazine my brother got in the late 70s or early 80s. It makes great bread sticks dough too. The toppings mentioned are ones I remember we used.
—————————————-
Garlic bread
1 loaf French bread (Francisco)
butter
garlic powder
Slice bread. On both sides, spread with butter and shake on garlic powder. Place on foiled baking sheet. Broil until butter melted on both sides.
—————————————-
Mexicana Casserole
1.5 lbs ground beef
2 cloves garlic, minced
1 can Whole Tomatoes (14.5 oz)
1 can Tomato Sauce (8 oz)
1 can sliced black olives (2.2 oz)
2 tbsp chili powder
¾ tsp salt
½ tsp ground cumin
1 bag of tortillas chips (plain or Dorito style)
3 cups shredded cheddar cheese
Saute ground beef, garlic in large skillet until beef loses redness; drain fat. Add tomatoes, tomato sauce, chili powder, salt and cummin, mix well. Simmer 5 min over medium heat. Too assemble casserole, place a small bit of sauce mixture in bottom of a 7.5" x 12" x 1.5" glass baking dish. Alternate layers of tortilla chips, meat sauce, olives and cheese. Back at 350F, 45 minutes. Makes 6-8 servings.
This is one mother made.
—————————————-
Father’s Lumpia
4 or 6 chicken breasts (boiled and shredded)
1.5 - 2 lbs ground beef, lean (cook until brown)
½ cup low salt soy sauce (kikkoman)
½ cup finely chopped celery stalks
½ cup chopped bell pepper (green, yellow, red, orange - whatever's cheapest)
2 bunches of green onions, chopped including stems
1 egg slightly beaten *
3 chili peppers (yellow)
1 large green chili pepper
"Dynasty" or "Golden Dragon" or "Sen Lek" (?) won ton wrappers
Chop everything, very fine; makes it easier to roll.
Use "1 tbsp full for each wrapper. picture on bck of wrapper package shows right way of wrapping the critters.
Oil at 375F in fry pan, fry to golden brown. drain on paper towels.
Note: stir ingredients every so often while assembling; soy sauce stays mixed that way — you can let the meat and chicken cool before beginning assembly line.
* egg keeps wrapper "glued" together - just moisten around edges.
This was a family favorite. We’d always make extra to freeze and reheat.
—————————————-
Olive Chicken Parmesan
Boneless, skinless chicken breasts
Parmesan cheese, fresh grated
Plain bread crumbs
1 egg, beaten
Olive oil
Ripe olives (5 min before serving)
Classico Mushroom & Olive sauce (simmer 20 min)
Fettuccine
Split cheese; save half for garnishing breasts before serving
—————————————-
Meatloaf
1.5 lbs. ground beef
1 cup tomato juice
¾ cup oats
1 egg (or 2 whites)
¼ tsp garlic
½ tsp salt (optional)
¼ tsp black pepper
Pre-heat to 350F. Combine all ingredients.
Press into 8" x 4" loaf pan. Bake 1 hr. Let stand 5 min.
McCormick brown mushroom gravy mix.
Mashed potatoes on side. Idahoan flakes.
This was my meatloaf in college. It was similar to Mother’s but she used breadcrumbs instead of oats.
—————————————-
Chicken Parisian
½ cup flour (unsifted)
½ tsp paprika
½ tsp pepper
12 skinless, boneless chicken breast halves
1 stick (8 tbsp) butter (or margarine)
8 oz brandywine canned mushrooms (sliced)
1 cup water
4 cubes steero chicken bouillon
3 tsp chopped parsley
½ tsp dried thyme leaves
In plastic bag, combine flour, paprika and pepper. Add chicken pieces, shake to coat. In skillet, brown chicken in margarine until crisp looking. Remove from pan. In same skillet, add the other ingredients, boil. Simmer 3 min. Add chicken, simmer covered 20-30 min or until tender. Refrigerate leftovers. Serves 4.
I’m not sure where this came from, but it’s one of the dishes I made in college. I made Chicken Diane as well but I’m not sure if that recipe is around.
—————————————-
Johnny Cakes
½ cup flour
1 cup cornmeal
1 tsp sugar
1 tsp salt
1 egg, lightly beaten
1 cup hot water or milk
1 tbps butter
Mix dry ingredients, then stir in rest. Pour on the hot, greased griddle or iron skillet and fry to a golden brown on both sides. Serve with butter as bread or with molasses as pancakes. (Food & Recipes of the Smokies, Rose Houk)
Father used to make these on occasion from his own recipe which was lost to history with him. This was the nearest I found. He preferred the House-Autry brand of yellow corn meal if available.
—————————————-
Bacon Cheddar Burger
Combine 1 cup shredded cheddar cheese ¼ cup bacon pieces, 2 tbsp mayo, ½ tsp yellow mustard. Put toppings on cooked burgers. Broil until cheese melts. Makes toppings for 8. (McCormick/Shilling)
—————————————-
Pizza dough
1 package dry yeast
1 cup warm water
1 tsp sugar
1 tsp salt
2 tbsp salad/veggie oil (wesson canola)
2.5 cups flour
1 can of tomato sauce (8oz)
Italian seasoning
2-3 slices of mozzarella cheese
Empty package of dry yeast into a bowl. Add the warm water and stire the mixture until yeast dissolves. Add sugar and salt. Stir in oil. Slowly add flour to liquid, stir mixture until a ball forms. Pat the ball until it's smooth.
Preheat oven 425F. Cover bowl with towel and let dough ball rise 5 min. Rub salad oil on hands. Lightly oil pan. Divide dough in half. Place half of dough in middle of pan and spread it out to the rim. Use thumbs to press to edges.
Spread tomato sauce on top of crust. Sprinkle Italian seasoning and top with cheese. Add other toppings (pepperoni, sliced mushrooms, black olives, provolone).
Bake 25 minutes.
The basic dough is from a kid’s magazine my brother got in the late 70s or early 80s. It makes great bread sticks dough too. The toppings mentioned are ones I remember we used.
—————————————-
Garlic bread
1 loaf French bread (Francisco)
butter
garlic powder
Slice bread. On both sides, spread with butter and shake on garlic powder. Place on foiled baking sheet. Broil until butter melted on both sides.
—————————————-
Mexicana Casserole
1.5 lbs ground beef
2 cloves garlic, minced
1 can Whole Tomatoes (14.5 oz)
1 can Tomato Sauce (8 oz)
1 can sliced black olives (2.2 oz)
2 tbsp chili powder
¾ tsp salt
½ tsp ground cumin
1 bag of tortillas chips (plain or Dorito style)
3 cups shredded cheddar cheese
Saute ground beef, garlic in large skillet until beef loses redness; drain fat. Add tomatoes, tomato sauce, chili powder, salt and cummin, mix well. Simmer 5 min over medium heat. Too assemble casserole, place a small bit of sauce mixture in bottom of a 7.5" x 12" x 1.5" glass baking dish. Alternate layers of tortilla chips, meat sauce, olives and cheese. Back at 350F, 45 minutes. Makes 6-8 servings.
This is one mother made.
—————————————-
Father’s Lumpia
4 or 6 chicken breasts (boiled and shredded)
1.5 - 2 lbs ground beef, lean (cook until brown)
½ cup low salt soy sauce (kikkoman)
½ cup finely chopped celery stalks
½ cup chopped bell pepper (green, yellow, red, orange - whatever's cheapest)
2 bunches of green onions, chopped including stems
1 egg slightly beaten *
3 chili peppers (yellow)
1 large green chili pepper
"Dynasty" or "Golden Dragon" or "Sen Lek" (?) won ton wrappers
Chop everything, very fine; makes it easier to roll.
Use "1 tbsp full for each wrapper. picture on bck of wrapper package shows right way of wrapping the critters.
Oil at 375F in fry pan, fry to golden brown. drain on paper towels.
Note: stir ingredients every so often while assembling; soy sauce stays mixed that way — you can let the meat and chicken cool before beginning assembly line.
* egg keeps wrapper "glued" together - just moisten around edges.
This was a family favorite. We’d always make extra to freeze and reheat.
—————————————-
Olive Chicken Parmesan
Boneless, skinless chicken breasts
Parmesan cheese, fresh grated
Plain bread crumbs
1 egg, beaten
Olive oil
Ripe olives (5 min before serving)
Classico Mushroom & Olive sauce (simmer 20 min)
Fettuccine
Split cheese; save half for garnishing breasts before serving
—————————————-
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