Happy Halloween

As they enjoy saying, "Happy Halloweenie!". Bozo #1 as Darth Vader & Bozo #2 as "Max" from Where the Wild Things Are. Let the Wild Rumpus Start!

Mini Crab Cakes

This is a great crab cake recipe. It uses saltine cracker crumbs, instead of regular bread crumbs. They add a great texture & saltiness. But, also give them just the right consistency for easy shaping & frying...they don't fall apart.
I am making them for a catering gig this weekend. So, this recipe makes a lot. You can easily halve it. If you do decide to make a larger batch, crab cakes freeze very well. They can be re-heated in a 350 degree oven for 10-12 minutes. You could also make them into larger cakes & serve them as a main course.

Bozo Picture of the Week...

The Photoshop mobile phone app is the Bozos new favorite "game" on my phone. These are some of their creations, made this morning, while waiting for the bus. They have now added the "rainbow" effect to every picture in my phone's photo library.

Broccoli & Bow Ties

This recipe is a great kid-friendly, weeknight standby. It's so easy to adapt however you wish. You can add a different veggie, some chicken, or shrimp. Just adjust the sauce as needed & make a bit more if you add a lot.
It can also be made ahead of time & reheated in the microwave.

Begin by grating the zest of one lemon.

Pumpkin Picking 2009

Kitchen Tool of the Week...

I can't tell you how many times I've been at the supermarket & wished I'd had this tool.
Of course you'll need an iPhone for this one. I use Epicurious all the time & now I have it on the go!

Chicken Chili Verde

I have been busy lately with more catering jobs, closer together, than I've had in a long time. Which is great! This chili is going to be an hors d'oeuvre filling at one of them. Of course, I made enough so that we could eat it for dinner as well. It requires a bit of effort to prep & saute the ingredients. But, once that's done, it cooks itself. It can be stored in the fridge & reheated, or frozen. So, it's a great recipe to make a double batch of & freeze half for another day.

Bozo Picture of the Week...

Hockey season has begun!

Quinoa & Tempeh Salad

I sampled this dish, made by my stepmother, a few times this summer. I love the salty, nutty flavor & have been meaning to make it for months now. For those who have never tried tempeh, the cooking method used in this recipe is a great way to try it.
The first time I had it, was back in my early twenties, when I was ingesting many a grilled tempeh reuben sandwich, from the New Day Bakery, in Eugene, Oregon. Man, those things are delish!
Quinoa is another under-used ingredient in our house. It's actually a seed, not a grain. But, can be used as a side dish, substituting common grains, like rice, pasta, or couscous. It is similar to tempeh, in that it has a nutty flavor.

Halloween Houses

I saw these cute DYI haunted houses over at little.lovely. I love them & have to set aside some time with the Bozos to make some!

Apple Crisp

Every day when the kids come home from school, they see the enormous basket of apples sitting on the counter, and ask, "When are we going to make apple crisp?". I say, "Soon."
Well, yesterday we finally made it! I was hoping to make my Mom's recipe. But, she was at work & I knew she wouldn't have it on her. Once the ball was rolling on this project, there was no stopping it. So, I went to my trusty Ina cookbooks & found one there.

To begin, peel & core 8 large apples.

Kitchen Tool of the Week...

This is definitely not an essential kitchen tool. Ground nutmeg is easily available. But, like freshly ground pepper, grinding nutmeg releases a lot of flavor. We have a very old, antique one & this time of year, I use it quite a bit.
Nutmeg is common in fall cooking, especially desserts....apple pie, gingerbread, etc. But, I also use it in any savory dish that includes ricotta cheese, like lasagna, stuffed shells, etc. Also, in the custard when making quiche. You can find nutmeg grinders, but who has room for another contraption? This grater is perfect & stores easily. The lid open & a whole nutmeg can be stored in the top.

R.I.P.

No more Gourmet magazine?
It's a damn shame. Love that mag.

Tarragon Chicken Salad with Pecans & Cranberries

I got this recipe from my BIL years ago. I have made it endless times. Now, with a slight autumn update, by adding in some cranberries & pecans. I often serve it on a dense wheat bread, such as Eli's health loaf. But, it's also great in a pita, or on a green salad. It tastes even better as it sits, so make it ahead.

Begin by preheating the oven to 425 degrees. Take 2 whole bone-in, skin on chicken breasts & place them on a baking sheet. Drizzle them with olive oil & season generously with some kosher salt & pepper. Roast for 45 minutes, or until cooked through. When done, remove from the oven & let them cool to room temperature. Meanwhile, toast 1 cup of pecan halves in a skillet over medium heat for about 4 minutes, or until fragrant. Set aside.

Lonny

I love design magazines. I buy them, flip through them, and then rip out all the pages that appeal to me. I save them in my "Inspiration" folder. Then, when I am planning on re-doing a room in our home, I sort through them & decide how I want to go about the overhaul.
I used to read Domino magazine. But, it went out of print earlier this year. Thankfully, some of the creative forces behind that mag have come up with a new online magazine called Lonny. I LOVE it! It's free! And loaded with tons of great design inspiration. Plus, you can hover your cursor over an item & a direct link to it pops up! I am really loving this!