Kitchen Tool of the Week...

A Cast Iron Skillet.

I finally got around to buying myself one. I was hesitant to get it, because I have so many things in my kitchen, I'm running out of room! Plus, it's heavy & as is, I'm already cursing my 9 quart Le Creuset for breaking my back while washing it.
But, now that I have one, I really don't know why I've waited this long. Ever since I got home from the store with it, I've been using it constantly. For everything from pancakes, to skillet cornbread, to oven roasted potatoes {it makes the crispiest potatoes ever!}.
Cast iron is ideal for cooking, as it's a great heat conductor. If well cared for, it will last for many lifetimes, needs no special utensils for use {like an enameled dutch oven, or non-stick pan}, is naturally non-stick {when well-seasoned} & just gets better with age.
If you get one, go for the Lodge 12" skillet. It's the perfect size & comes pre-seasoned & ready to use, right out of the box.
Many people recommend you clean your cast iron cookware with nothing but a steel brush & some hot water. But, I find that if there is excessive amount of oil left in the pan, it will become rancid & effect the flavor of your food. I often find I do need to clean it more thoroughly. If you do decide to use soap to clean it {which, is okay to do}, wash the pan & dry it very well. Then, re-season it by heating the pan, using the stove top, or oven & apply a very thin layer of a neutral oil {canola, grape seed, coconut} to the surface & rub it in. Your cast iron skillet is now ready for it's next use!

Creamed Spinach

Oh, I just love creamed spinach. It's one of my favorite steakhouse sides.
I made this recipe for the first time at Thanksgiving. Not, a typical Turkey Day side, I know. But, I was having a vegetarian guest join us & I wanted some hearty veggie options.
It was a big hit & I've made it many times since. Mostly for dinner guests, as it's a bit time consuming for a weeknight meal. A plus, however, is that it can be made a day ahead of time & reheated. Leftovers are fantastic too!

Begin by cooking 3 pounds of baby spinach in a few inches of boiling water until wilted. 3 pounds of spinach is a lot of spinach! It will take a few batches to complete this task.

I like going to Stew Leonard's & buying their gigantic bag of spinach...or, this would be a good time to make a trip to Costco.

Drain the spinach & rinse under cold water. Squeeze the excess water from it & coarsely chop.
Set aside for now.

Heat 1 1/4 cups of whole milk & 1 cup of heavy cream in a small saucepan over medium heat, until warm.

Meanwhile, finely chop 1 small onion. Heat a 1/2 stick of unsalted butter & the onion in a large saucepan.
Cook until the onions are softened, about 4 minutes.

Add in a 1/4 cup of flour,

& cook, whisking constantly for 3 minutes.

Add the warm milk & cream in a steady stream while whisking & simmer, until thickened {3-4 minutes}.

Stir in an 1/8 teaspoon of freshly ground nutmeg,

the chopped spinach, salt & pepper {to taste}.

Serve immediately, or chill for up to one day & reheat over moderate heat.

Creamed Spinach

Adapted from Gourmet Magazine: December 2004
Serves 6-8

3 pounds baby spinach
1 1/4 cups whole milk
1 cup heavy cream
1 small onion, minced
1/2 stick unsalted butter
1/4 cup flour
1/8 teaspoon freshly grated nutmeg

Bring an inch, or so, of water to boil in a large stockpot. Cook as much of the spinach that will fit in your pot, for about 1 minute, or until wilted. Drain & rinse under cold water. Using your hands, squeeze as much water out of the spinach as possible. Continue cooking & draining as many times as needed to cook all of the spinach.
Transfer the spinach to a cutting board & coarsely chop. Set aside.
Heat the milk & cream in a small saucepan over medium heat, until warm. Meanwhile, melt the butter in a large saucepan over medium heat. Cook the onion, stirring occasionally, until softened {about 4 minutes}. Add the flour & cook, whisking constantly for 3 minutes. Add the warm milk & cream in a steady stream, whisking & simmer, until thickened {3-4 minutes}. Stir in the nutmeg, chopped spinach, salt & pepper {to taste}. Serve immediately, or chill for up to one day & reheat over moderate heat.
Click here for the printable recipe.

Maple Sugar Sunday @ The Stamford Nature Center...{A Giveaway!!}

You might remember that back in January we had a great afternoon hanging out at the Stamford Museum & Nature Center. On March 7th, they will be hosting their 10th Annual Maple Sugar Sunday. This event is one of my favorites. I love Maple Syrup. Maple sugar. Maple Sugar candies. Anything Maple. In fact, DH & I have been wanting to tap our big, ole' maple in the backyard & make some of our own.

Some info from the Stamford Nature Center's website...
The maple sugar season peaks on March 7th as they celebrate their 10th Annual Maple Sugar Sunday.
At the festival visitors can learn how the Native Americans created sugar from sap using the "hot rock" method, see how colonists used large iron cauldrons to boil the sap over the open fire and then stop by the maple sugar house to see their modern evaporation technique in action.
There will be lots of sweet treats and the ever popular pancake breakfast. Other activities include maple-themed crafts, games, storytelling, music and much more!

The folks over at the nature center have been kind enough to offer up 4 guest passes to one of my lucky readers. The passes can be used for the upcoming festival...or, for anytime you might want to make a visit over there.
To enter the giveaway, simply comment on this post. You can enter multiple times by sharing this giveaway with others via facebook, twitter, or your own blog. Just be sure to leave a link showing how you shared it. I will select a winner on Monday, March 1st.

For more information about the festival, or about the Stamford Museum & Nature Center, visit www.stamford museum.org, or call (203)322.1646 ext. 6521

Update: The winner of the 4 free passes to the Stamford Nature Center is Mamalizza!! Congrats! I will mail them out to you.

Red Wine Cake

This recipe has a story.
My stepmother makes this cake & after having it for the first time, the bozo's became obsessed. Now, she makes it nearly every time we visit. I had no idea what it was called, but I named it the "Cinnamon Toast Crunch" cake, because it reminded my of the way the cereal tasted.

Knowing how much my guys loved it, I asked for the recipe. She said she would get it to me, but never did. Time after time I asked & never got it. Finally, after asking & asking, for probably a year, she admitted that the reason she never gave it to me was because it was a cake from a box! Heavens forbid!

She wanted to come up with a "homemade" version before she let me have it & never got a chance. Eventually, she had to cave & just fess up.
I have to admit that I am not a fan of boxed cake. Mostly, because I love baking from scratch. But, this cake in no way tastes like anything from a box. I would have never known, had she not told me.

So, here it is...the cake. I am posting it in honor of my darling Bozo #1. My first born baby. Who is turning EIGHT this tomorrow & who's favorite cake is this...

Begin by greasing a cake pan. I use a bundt pan, but you can use a regular round cake pan as well. Preheat the oven to 350 degrees.

Into a mixing bowl, add one box of yellow cake mix & one box of instant vanilla pudding mix.

To that, add 2 teaspoons of cinnamon,

a 1/2 cup red wine {you can also use white wine, but I like it better with red},

4 eggs, 1/2 cup canola oil & 1/2 cup water.

Beat, using a hand mixer, until smooth {a stand mixer would work as well}.

Pour the batter into the prepared cake pan & bake for 45 minutes,

or until a cake tester inserted in the center comes out clean.

While the cake bakes, make the glaze.
In a small saucepan, combine 1 stick of butter, 1 cup of sugar & a 1/2 cup red wine. Heat until the sugar is dissolved & the butter is melted.

While the cake is still in the pan, pour most of the glaze on top...letting it slowly absorb into the cake.

When completely cool, turn the cake out onto a serving dish. Drizzle the remaining glaze over the cake.

Serve with some freshly whipped cream.

Red Wine Cake

A family recipe
Makes one Bundt Cake

1 box yellow cake mix
1 box instant vanilla pudding mix
1 cup red wine {divided}
1/2 cup water
1/2 cup canola oil
4 large eggs
1 stick unsalted butter
1 cup sugar

Preheat oven to 350 degrees & butter a bundt pan. In a mixing bowl, combine the cake mix, pudding mix, 1/2 cup red wine, water, canola oil & eggs. Beat with an electric mixer until well combined & smooth.
Pour the batter into the prepared cake pan & bake for 45 minutes, or until a cake tester inserted into the center comes out clean. While the cake is baking, prepare the glaze. In a small saucepan, heat the butter, sugar & remaining 1/2 cup of red wine until the sugar is dissolved.
When the cake is done & while still in the pan, pour most of the glaze over the cake, letting it slowly absorb into it. When cool, invert the cake onto a serving plate & pour the remaining glaze over it.
Serve with freshly whipped cream.
Click here for the printable recipe.

Bozo Picture of the Week...

A snowy day playdate with some of the best friends a girl & her bozo's could ask for...

Some Things I Just Love....

A slightly Valentine's Day inspired collection of stuff I love. Slightly, because not all of it is Valentine's Day inspired.

a. These are the Valentine's Day cards the Bozo's gave out this year. I saw them at a friend's house & ran out the second I left to buy them for my guys. They love anything having to do with space, so I had to have them. There are 4 designs with a special one for the teacher. I also love the envelopes with little white stars all over them. The website is sold out of the girl variety, but I did see those in person & they are equally adorable...for next year, folks.

b. Well, this has nothing to do with Valentine's, or does it? It's a place to store all your kids art supplies. The very art supplies they might use for their Valentines?
I know for me, that every afternoon when it's homework time, it's "Mom, where are the pencils?", or "scissors", or "glue sticks", or "crayons". This would be perfect for keeping all their stuff in one place. And, if you don't need a storage solution for art supplies, then plant a little herb garden in the clay pots...that would also be super cute.

c. I saw these oyster shell candleholders in the Wisteria catalog {I love that dang catalog} & thought they looked pretty. Then I saw them in person at Dovecote, in Westport, CT & was even more impressed. They are much bigger in person, than they look in the catalog. Oysters are aphrodisiacs, right?

d. I know that some women would be deeply offended by receiving anything having to do with homemaking as a romantic gift. But, not me! I want this white Le Creuset so freaking bad! I have a big, red one. But, I want a smaller one, for cooking smaller quantities {I hate lugging the huge one out every time I cook} & a more neutral color would be nice too.

e. I flipped through this cookbook the other day & I want it! Every single recipe in it looks absolutely delicious & has a beautiful glossy photo to accompany each one. The perfect place to look for a Valentine treat.

f. I love this couch! It looks like nothing special until you see it in person. It's super duper deep, which is perfect for snuggling side by side with your sweetie pie. When you sit on it, it's like sitting on a cloud.

Spiced Red Lentil Soup with Cashews

I had a soup similar to this at a great little store in Westport, CT, called "The Organic Market". They have the most amazing soups...always using unusual & natural ingredients.
I had never in my life had soup with cashews in it. I loved the flavor & crunch they added & have been trying to find something similar, without luck.
I saw this recipe for Spiced Red Lentil soup in a recent issue of Fine Cooking. I remembered the soup I loved having tomatoes & a curry like spice to it. So, when I saw this I thought it might be as close as I was going to get. The cashews are my little addition. So good!

Heat 3 tablespoons of canola oil over medium heat, in a large dutch oven, or heavy stockpot. Add in 2 medium yellow onions {finely chopped} & a generous pinch of salt & cook until tender {about 8 minutes}.

Stir in 2 teaspoons of garam marsala & cook, stirring constantly, for an additional minute.

Add in 2 quarts of low-sodium chicken broth, 2 {14.5 ounce} cans of petite-diced tomatoes {with their juices}, 1/8 teaspoon cayenne pepper, 1 teaspoon kosher salt, 2 cups of water,

1 pound of red lentils {picked over & rinsed}, 2 ribs of celery {finely diced}, 1 carrot {finely diced} & 2 cloves garlic {minced}.

Turn the heat up to high & bring the soup to a boil. Reduce the heat to a simmer & cook, uncovered, for 30 minutes. Stir in the cashews & cook for another 15 minutes, or until the lentils & vegetables are tender.

Check the soup for seasonings & add some additional kosher salt if needed. The soup can be stored in the refrigerator for up to 5 days.

Spiced Red Lentil Soup with Cashews

Adapted from Fine Cooking: Soups & Stews Issue
Makes 8 servings

3 tablespoons canola oil
2 medium yellow onions, finely chopped
2 teaspoons garam marsala
2 quarts homemade, or low-sodium chicken broth
2 {14.5 ounce} cans petite-diced tomatoes
1 pound dried red lentils, picked over & rinsed
2 ribs celery, finely diced
1 medium carrot, finely diced
2 cloves garlic, minced
1/8 teaspoon cayenne pepper
2 cups water
1 teaspoon kosher salt
2 cups roasted cashews

Heat the oil, over medium heat, in a large dutch oven, or heavy stockpot. Add in the chopped onions & a generous pinch of salt & cook until tender {about 8 minutes}. Stir in the garam marsala & cook, stirring constantly, for an additional minute.
Add the chicken broth, tomatoes {with their juices}, lentils, celery, carrots, garlic, cayenne, salt & water. Turn the heat up to high & bring the soup to a boil. Reduce the heat to a simmer & cook, uncovered, for 30 minutes. Stir in the cashews & cook for another 15 minutes, or until the lentils & vegetables are tender. Check the soup for seasonings & add some additional kosher salt if needed. The soup can be stored in the refrigerator for up to 5 days.
Click here for the printable recipe.

Bozo Picture of the Week...

We spent 5 days last week, on a much needed getaway in Vermont. We had loads of fun. Spending quality time together...playing board games, cards & such. Our good friends & their kids joined us for part of the trip. It's something we do every February & I oh~so look forward to it.
The Bozos got a chance to sample a bunch of winter time activities...snowboarding, ice skating, tubing & BB gunning beer cans off hills of snow.
DH doesn't usually sport the redneck beard. But, since we were on vacation & it needed a trimming, he trimmed it in a day by day progression, that just got crazier as it went on. Today was back to school, work, reality & neatly trimmed whiskers.

Simple Beef & Kidney Bean Chili

I have been searching for a really simple & delicious crockpot chili recipe for a long time now. Not something exotic, or gourmet. Just super basic.
This is the recipe I was looking for. And, with Super Bowl Sunday around the corner, I figured now would be a good time to post it. You can play with the spices as much as you'd like. I kept them pretty low key, as I was serving this to the whole family & I wanted everyone to enjoy it.
If you don't have a slow-cooker, you can cook the chili in a stockpot over low heat for 2 hours. It will keep in the fridge for up to 5 days {it tastes even better after sitting a day, or more}. It can also be frozen for up to a month.

Begin by finely chopping 2 medium onions, cutting 1 red bell pepper into 1/2" chunks & mincing 6 cloves of garlic.
Heat 2 tablespoons of canola oil in a large stockpot, over medium heat & add in the chopped veggies,

along with a whole bunch of spice. You'll need a 1/4 cup chili powder, 1 tablespoon of cumin, 2 teaspoons ground coriander, 1 teaspoon of red pepper flakes, 1 teaspoon of dried oregano & 1/2 teaspoon of cayenne pepper.
You can adjust the heat of the chili by omitting, or reducing the red pepper flakes & cayenne...or, adding more, if desired.
Saute the veggies & spices until they are beginning to soften & brown {about 10 minutes}.

Add 2 pounds of ground beef, raise the heat to medium high & cook, until no longer pink {about 5 minutes}.

Transfer to slow cooker.

Add in 2 {15 ounce} cans of red kidney beans {drained & rinsed},

1 {28 ounce} can of fire roasted diced tomatoes,

and 1 {28 ounce} can of pureed tomatoes. Give the mixture a stir & cook for 4 hours on high.

Serve with lots of yummy condiments. Such as, fresh diced tomatoes, diced avocado, sliced scallions, chopped red onion, chopped cilantro & shredded Monterey Jack or cheddar cheese.

Simple Beef & Kidney Bean Chili

Adapted from Cooks Illustrated magazine; March 2003
Serves 8-10

2 tablespoons canola oil
2 medium onions, finely chopped
1 red bell pepper, cut into 1/2" chunks
6 cloves garlic, minced
1/4 cup chili powder
1 tablespoon ground cumin
2 teaspoons ground coriander
1 teaspoon red pepper flakes
1 teaspoon dried oregano
1/2 teaspoon cayenne pepper
2 pounds ground beef
2 {15 ounce} cans red kidney beans, drained & rinsed
1 {28 ounce} can fire roasted tomatoes
1 {28 ounce} can pureed tomatoes
kosher salt & freshly ground pepper, to taste

Heat the oil in a large stockpot over medium heat. Add the onions, bell pepper, garlic, chili powder, cumin, coriander, red pepper flakes, oregano & cayenne pepper. Saute until the vegetables begin to soften & brown {about 10 minutes}. Add in the ground beef & cook until it is no longer pink, breaking it up as it cooks {about 5 minutes}.
Transfer the beef mixture to a slow cooker. Add in the kidney beans, diced tomatoes & pureed tomatoes. Stir & cook for 4 hours on high.
Season with kosher salt & pepper, if needed & serve with optional condiments...Such as, diced fresh tomatoes, diced avocado, sliced scallions, chopped red onion, chopped cilantro, sour cream, Monterey jack, or cheddar cheese. The chili is best made a day ahead & can be stored in the refrigerator for up to 5 days, or frozen up to 1 month.
Click here for the printable recipe.