Wednesday, January 8, 2014

Digital Age and Sausage

Wow... 2014 already!  The last of 2013 went by pretty quickly, but I don't know that I have a super lot to show for it.

Well, that's not entirely true.  I've been pretty busy with the new site.  I've been having so much fun cooking and I think my photography skills are definitely improving when it comes to that part of the blogging.  I have been doing some creative things as well, though, especially over the last couple of weeks.  I received some money for the holidays and decided to invest in myself by getting a Samsung Galaxy Note 10.1 (the original, not the new model) for the sole purpose of drawing.  I know, I know, it's completely wasting the bells and whistles of the technology, but I did some research and decided it was the best yet economical choice for what I want to do.  And, so far, I am not disappointed.

I upgraded my S Pen and it really feels like I am drawing "the old fashioned way."  Even when I sketch out my design first, it looks and feels like I am really using a pencil.  My whole process of drawing is basically the same but with some digital conveniences, like "undo" instead of erase. :)  With my old process, I would sketch out the design and once I was happy with it, I'd use tracing paper to transfer it to the canvas/good paper.  I'd fill in the color with paint (usually) then outline with ink afterward and add in the details.  Then I'd have to scan it and adjust the scan to look as close to the original as possible.  With the new process, I sketch out the design, add a layer and doing my outlining before adding in the color.  And no scanning needed!  Not that different but definitely easier and more portable!

Here are a couple of things I have drawn in the past couple of weeks:

The Gang - My hubby, me, my boyfriend and 2 of our best friends

"Sashi Pretends She's On A Cooking Show"

I have really, really enjoyed drawing like this and find myself drawing A LOT more than I did.  It's so much easier than lugging all of my art supplies with me and I can more easily share what I do.  I *LOVE* it!  I may even reopen my Etsy shop. :)

I also went the handmade route this year for a lot of my Christmas gifts... but with a food twist: Homemade Sausage Mix!


I just mixed up all the seasonings and put directions on the back on how to mix the sausage.  I also made a little booklet with the recipes for the seasoning mixes as well and one idea for using the sausage.  Unless people are lying to me, they seemed to really like this.

Other than that, there really hasn't been that much news-worthy going on around here.  But that's not really a bad thing.  :)

Thursday, October 17, 2013

New website!

You may remember that last month, I was trying to decide what I wanted to do blog-wise.  I finally decided that since my passion right now is food, cooking, and nutrition... I should concentrate on that.  And I think that is definitely the right decision for me.

But...

I don't think that is the right thing for Funky, Punky, & Plump.  So I am going to save this little corner of the blogworld as my place to post about pretty much everything other than food.  When my art, craft, or sewing bug hits, this is where I'll talk about it.

Get Off The Couch and Cook is where I will be focusing on easy recipes that use real food, nothing processed.  I've already got it set up if you want to go check it out.  I've been kind of obsessed with it so even though there are only a handful of posts currently, there are quite a few more already scheduled. :)


I feel good knowing what direction I am supposed to be going in.  I'm even sleeping better at night now even though I dream about posting recipes.  LOL

Please come visit me! :)

Saturday, September 21, 2013

Sergeant Joe Pepper... erm, I mean, Sausage and Pepper Joes

I ate too much dinner tonight.  Seriously.  Hours later and I am still sitting here like a stuffed woodtick, semi-regretting all the food I ate.

No... that's not true.  I regret nothing!

Well, maybe a little.  My stomach hurts from all the delicious food I ate.  Next time, do I what I say in the recipe I'm about to tell you about rather than what your tastebuds think you should do.  You'll likely thank me later.

Tonight for dinner, I made these fabulous Sausage and Pepper Joes... every time I see the name as I write it, I read it as Sergeant Joe Pepper... I'm sure he is a nice guy but this post is not about him.


Click on the sammich to get the recipe!
But... dinner. Man, my tummy hurts!  With these joes, which I mistakenly served on hoagie rolls instead of hamburger buns, I made the perfect potato skins.  I will rarely say this about my food but I truly think they rival skins served in restaurants.
 

Click on a tater to get the recipe!
Here is a pic of the whole plate.

I should also only had 2 skins instead of 3.  And see that broccoli?  That's my conscience coming to light by making sure we had something green.  :)

Now, this meal is not as unhealthy as you may first think.  The buns are homemade and contain white-wheat flour, the joe mixture has extra lean ground beef, homemade sausage using the lean pork I ground myself, and no added fat (yay for nonstick!).... except the cheese.

Each potato skin has just 1 oz of shredded cheese, less than a slice of bacon, and was brushed with less than 1/4 Tbsp of butter.  Of course, I ate 3.

Still not health food but a lot better than it could have been. :)   And hey!  We did have broccoli!

What's your favorite comfort food that you've lightened up some?  Do you ever have eater's regret?

Thursday, September 19, 2013

What to do... besides eat chicken, fried rice and yogurt?

One of the reasons I don't post as much as I should/could is because I'm not exactly sure what I want to do with this blog.  I initially created it to show the things I was crafting, sewing, creating, etc. but my interests have shifted over to food... in case you didn't pick up on that.  Do I want to concentrate on one over the other here?  I'm not sure.  I mean, I haven't been creating as much as I would like but giving myself deadlines goals would be the push I need.  But I also spend A LOT of time in the kitchen as well as researching recipes, techniques, food industry issues, and the like.  Should I share those?  I definitely have a non-traditional household that seems to work.  Should I blog about that?  Should I do a balance of all of those?  Should I do weekly things, like pick a day where I showcase one things from all of those?  Maybe have a post a week about food, one about crafting/art, one about my life, one for anything else random?

I have read post after post from other bloggers about why and how they do their blog.  I just need to make a decision on what direction I want to go then GO!

I just don't know.  I do know that I could make this blog something wonderful, though.  I'm just too indecisive.  I blame it on being a Pisces because, you know, why take the blame? ;)

I would love feedback about this.  I really, realy would!

In the meantime, I do have 2 things to share.

1.  I made yogurt!
I picked up this little Dash Go yogurt maker via Groupon Goods for half  price and am SO glad that I did!  I have been making it every weekend and it makes exactly enough for my 5 work breakfasts plus starter for the next batch.  It's really simple, too.  Heat the milk in a double boiler to 185°, let it cool to 100°-110°, mix in 1/2 cup of room temp yogurt, put it in the machine, turn it on, wait 9-10 hours, put it in the fridge, strain and go!  It makes about 1 liter at a time.  Once I remember to get cheesecloth, I can make it into Greek yogurt but it's good just slightly drained as well.

I eat it with 1 tsp of honey and about 1/4 cup of Berry Cobbler Granola.

2. I don't care much for cilantro... (*waits for the gasps to subside*) ...nor rice... (*waits for the bigger gasps and disapproving murmurs to subside*) but I made an amazing meal the other night that contradicts both of those admissions.

First is the Sweet and Spicy Cilantro Chicken I made using a recipe I found over on Recipe Girl. I just changed the directions very slightly.


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Sweet & Spicy Cilantro Chicken
by Sarrah "Sashi" Steiner
Prep Time: 5 min
Cook Time: 25-30 min
Keywords: entree chicken cilantro Chinese
Ingredients (serves 3-4)
  • 3 boneless, skinless chicken breasts (~2 lbs)
  • 1/4 c olive oil
  • 1/4 c jarred minced garlic, drained
  • 1 c loosely packed cilantro (~ 1/2 a bunch)
  • 3/4 c Asian sweet chili sauce (I use Taste of Asia Sweet Chili Sauce which can be found with the Asian food items in most chain grocery stores )
Instructions
Rinse and dry the chicken. Slice in half horizontally to make 6 thin pieces. Place in large resealable bag.
In mini food processor or blender, puree olive, garlic and cilantro together until as smooth as possible. Pour into the bag and seal, removing as much of the air as you can. Massage the mixture over the chicken to thoroughly coat. Refrigerate up to 24 hours, flipping and working the mixture over the chicken. If you aren't able to do this, it'll still be good!
Bake in a preheated 400* oven for 25-30 minutes or until the juices run clear. 10 minutes before the chicken is done, brush 2 Tbsp of the sweet chili sauce on each chicken piece.
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With it, I made a super easy veggie fried rice... without egg since one in our household doesn't do eggs.  We used broccoli, sugar snap peas, and sweet red bell pepper in ours but you could use any vegetables you like.  You can also use whatever rice you want... you just need 4 cups of it.

Click here for the recipe I used.

Not counting the marinading time for the chicken, the whole meal took just 30 minutes to cook.  And if you cut the chicken up and mix it in with the rice... well, you just may drool because the sweet and spicy of the chicken mixes really well with the salty of the rice (from the soy sauce).

Oh!  I guess I have 3 things to share!  I ground my own meat for the first time!  I got a super good deal on a pork loin at Costco so ground 6 lbs of it for my homemade bulk sausages that I make.

The one thing I learned is that I need to choose a fattier meat to grind or add fat in with it... which is very counter-intuitive to my lower-fat thinking.  The sausage (Italian and chorizo) has been on the dry side but still tastes good. :)

If you blog, how did you decide what direction to go?  Did it evolve or did you start it with a certain goal in mind?

Tuesday, August 27, 2013

Currently...

Feeling... overall, happy with life, postponed dreams aside.  I have 2 wonderful men who love me back, 3 awesome kitties who I adore, a home that I love, and a kitchen full of food to cook.
Post-it note doodle
Thinking... about where I am now in life compared to where I thought I would be when I was a recent college graduate.  I haven't given up all my dreams but I will be older when I finally achieve them. :)


Watching...  all the Netflix!  (*giggle*)  Not really, but I am catching up on shows I never watched when they were on originally.  Right now, I am going through Buffy the Vampire Slayer and Alias.  Now that I've reached season 4 of Buffy, I am going to also start watching Angel.  On the YouTubes, I am watching Good Eats... can you believe I'd never seen it before?!

As for "live" TV, I'm watching Project Runway, Top Chef Masters, MasterChef, InkMasters, MythBusters, and Breaking Bad.  I say "live" because we actually record it to watch later.

Reading... blogs and cookbooks, cookbooks and blogs.  The blogs I read are *mostly* food related but there are a fair number of art/craft/sewing blogs thrown into the mix as well.

Here is a list of my top current favorites (in alphabetical order):
  • 100 Days of Real Food - I discovered her blog when I was trying to pinpoint what in my food was making me sick before I was diagnosed with an allergy to processed foods.  We haven't pinpointed what exactly in processed foods but just avoiding it seems to do the trick.  Lisa's blog has helped me figure a lot of things out. 
  • Back to her Roots - Cassie is a recent discovery and I absolutely adore her and her blog!  In fact, this whole "Currently" thing is a blatant rip-off from her site. :) 
  • Bleubird - I love the hippie, Bohemian feel to this girl named James.  She and her family seem like such cool, down-to-earth people 
  • Crafty Pirate - pink, black, skulls, etc... Thera and I have a very similar aesthetic. :) 
  • Kath Eats - Because of Kath, I actually looked into going back to school to  become a registered dietitian.  Unfortunately, it's not something I could easily do while keeping my full-time job.  And her nearly-1-year-old son Mazen is freaking adorable! 
  • Max California - this rockin' mama has a lot of cool sewing ideas for herself and her kids that give me a lot of creative inspiration. 
  • Pull Your Socks Up - I heart Desiree a lot!  She has a "fuck you" attitude when it comes to style and it makes me smile.  While her personal aesthetic is not necessarily mine, she's given me the bravery to wear things I want to wear, regardless of what others might think. 
  • Sweet and Savory - Ally is a mom in Iowa who makes a lot of what I call "real people food".  Her recipes don't require a lot of specialized ingredients and are just plain delicious!

Excited... that in 1 month from today, I will get to celebrate 10 years of being married to Rich.  We've been together for over 14 years now and have been through quite a bit together.  He is definitely the Geek of my Heart.  :)  1 week after that, it will be 1 year since Andy moved in with us.  It took a lot for us to finally get to be together, including a massive heart attack on his part.  I am very lucky to have these men in my life and even luckier that they both let me have the other. :)
Missing... my Gramma.  She had a brain aneurysm when I was 15 and miraculously survived it, though with a lot of brain damage which affected her personality in ways that were hard for other people to understand and cope with.  My mom never gave up on her, though, and I know that her devotion is why Gramma lived another 12 years before passing away.  Gramma died over 12 years ago now (yes, the math says I am 39 now *grin*) but she was such a pinnacle part of my childhood and early teenage years.

Wondering... if there is a way to balance my relationships, my love of cooking and obsession with recipes, needed free time, AND get back into doing other creative things like sewing, drawing, and painting.  if only I didn't have to work full-time!

Working... in the same job in the orange corporate hell where I've been for almost 8 years now.  It's really not that bad but it's SO not what I want to be doing with my time.  Debt that was accrued over 10 years ago is why I am still here, though.
Random mini van convoy... including mine (that's my dashboard) and the one behind me. :)
Proud... of my cooking.  I really am.  I am able to make some amazing things that still amaze me when I make them.  For instance, my homemade Sweet Italian Sausage.  Whenever I make it, I still can't believe that *I* made it.  It's so much better than anything I'd ever purchased and while I based it off a recipe I found, I changed it to make it mine.  The same goes for my chorizo and pizza sauce.  And the fact that I make all my own bread now is still something that I am amazed by.
Rosemary & thyme roasted chicken with tomato & mushroom gratin, broccoli, and roasted potatoes
Wanting... some things for the kitchen, like a salad spinner and a better mandolin.  I also want to make my own spice and herb blends and would love a food mill.  I also need a new Dutch oven.

Wishing... I took more pictures of the foods I am cooking and eating.  Part of it is because I am so hungry that I just want to eat!  The other part is that we eat dinner around 8pm and my kitchen has fluorescent lighting so it's hard to get good pictures of my food... as you can see from my blog posts. :)
A doodle I did for Andy... he was trying to win an MVP. :)
Eating... all the things! :)  For the most part, I eat a pretty well-balanced diet, though there are days that are lighter on the veg than others.  I envy salad eaters in that regard.

Drinking... I am addicted to 2 sodas: Pepsi Max and Sprite Zero.  They are the only processed "foods" that I can seem to handle in "sipping quantities".  I've been search for something else that I *want* to drink all day and have yet to come up with the perfect thing.  Though True Blueberry iced tea sweetened with a little apple juice is not bad and I try to drink that as often as I can.

Loving... my life. I have 2 wonderful men who love me back, 3 awesome kitties who I adore, a home that I love, and a kitchen full of food to cook.   :)

Monday, August 26, 2013

I'll (Bent)Go Anywhere for Chipotle BBQ

Yeah, it's a stupid title but I make no apologies because it makes me giggle. :)

Anyone who knows me really well knows I have an obsession with a few different things: office supplies, cookbooks, saving empty jars, and lunch boxes/lunch box systems, to name the top 4.  I have enough notebooks, pens, pencils, etc. hoarded that I could probably supply an entire grade for the school year.  Okay, it's maybe not quite that bad.  Maybe.  But... ahem... that's not what this post is about.

One of my favorite lunching systems that I've found is from BentGo (and no, I am not a professional blogger nor do I get sponsors nor do they even know I am writing about them).  It's like a bento box (which falls under the lunch box system category of my obsession and I *may* own more than one) but I feel it's a little more user-friendly for a Western diet.

And, of course, I have all 4 colors. :-D

This is what it looks like when I bring it to work:

The nestle together nicely and I can use the elastic as a handle if I don't want to bother with my lunch bag.

The elastic comes off and there are 2 lidded containers:

The translucent lid in the back has places for plastic cutlery that is also included.  I have silverware at work that use everyday so I just keep the BentGo silverware at home.  But they are perfect for when I pack picnic lunches for the guys and I on roadtrips!

Once opened, there are 3 compartments which house things like... oh, say... my Oven Chipotle Barbecue Chicken, mashed potatoes and corn perfectly for lunch:

I rarely heat my leftovers but these are microwave safe and BPA-free so I feel a little safer about heating in them if I choose to do so.

We had a potluck at work recently and I even used this for that!  I had dates in the bottom container and 2 kinds of cheese in the top.  I got a lot of comments on the containers!

The nicest thing about this system is that the little piece fits inside the big piece for transporting home and storing:

Now, let's go back to the chicken I showed up there.

Apparently, 17% of households in America don't have grills.  I am sad to say that I am part of that number.  However, I am not sad to say that I enjoy barbecued foods at home without any guilt, even if they are made in my kitchen. :)  This chicken is no exception!


Oven Chipotle Barbecue Chicken

by Sarrah "Sashi" Steiner
Cook Time: 55 minutes
Keywords: entree chicken bbq sauce
Ingredients (6-8 servings)
  • 4-5 lbs bone-in chicken, skin removed
  • 2 Tbsp canola oil
  • 2 Tbsp butter
  • 8 cloves garlic, minced
  • 1 Tbsp paprika
  • 1 tsp chipotle pepper powder
  • 1/2 tsp fresh ground black pepper
  • 1.5 c water
  • 1 c apple cider vinegar
  • 1 c brown sugar
  • 2 Tbsp Worcestershire sauce
  • 1 c tomato paste
  • 1/4 c molasses
  • ...Note: if you do not have chipotle powder, either use 1 tsp of Ancho chili powder OR 1 Tbsp chili powder mixed with 1/4 tsp cayenne powder
Instructions
  1. Preheat oven to 375. Line large baking sheet with foil; set aside. Heat oil in large skillet over med heat. Brown chicken in batches on both sides and arrange on baking sheet, bone side up. Bake 35 minutes.
  2. Meanwhile, in med saucepan, melt butter over med-low. Add garlic and cook for 3-5 minutes, stirring occasionally. Add paprika, chipotle powder, black pepper, water, vinegar, brown sugar, and Worcestershire sauce. Bring to a boil and whisk in tomato paste and molasses. Simmer, uncovered, about 20 minutes or until sauce has thickened, stirring occasionally.
  3. Turn chicken bone-side down. Put about 1 cup of sauce in a separate bowl and brush about half of that over the chicken. Bake 10 minutes then brush on remaining 1/2 cup of sauce. Bake another 10 minutes or until chicken is done (170 degree or juices run clear when poked. Serve with remaining sauce (but not the sauce used for basting).
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Want a recipe for just the sauce?  You can find it here.

What are some of your favorite obsessions? :)

Wednesday, August 21, 2013

How I Recipe

Before I begin, I *know* that there are a lot of digital programs for keeping track of recipes and that it'd be easier to print them or bookmark them for looking at later.  I know this.  I am fully aware of it and briefly even explored various digital options.  However, the method I use for collecting and keeping track of recipes I want to try works for ME. 


These are my "essentials":
  1. Notebook
  2. Binder for recipes I want to try
  3. Recipe cards for recipes I want to keep/make again
  4. Binder for recipe cards
When I come across a recipe I want to try, I write it in my notebook.  The reason I don't just save them off or print them is this keeps me from collecting every single recipe I come across.  If I don't think it's worth taking the time to write down, chances are very good I won't make it.  That's one of the main reasons I am analog instead of digital.  I need a way to limit myself. :)

When I copy down a recipe, I always put the website or book I got it from so I can give credit where credit is due if I pass it on.

I number the pages for a reason I will get to in just a bit.

After I fill up a notebook page, I put into the white OmNom binder.  I use the binder because 1) I filled up a notebook already (*grin*) and 2) the page protectors keep them safe while I am cooking.  The recipes are in the book in the order I copied them down.  I tried keeping an index but didn't really keep up with it.  Plus, it's fun to flip through when menu planning.

If I make a recipe and like it enough to make it again, I copy it down on a 4x6 recipe card and put it into my yellow binder.  I put the source of the recipe on the card as well. 

I prefer to use the binder because it is too awkward to carry a recipe box around and I like how the page protect the recipe for me.  And yes, I do carry all these books around!  I bring the notebook with me to and from work nearly everyday and the binders come to work with me at least once a week while I work on my menu planning during my lunch break.

I also like the recipe cards because I don't have a good, easy digital way of viewing recipes while I am cooking.

I have this binder categorized to make it easier to find what I want to make.  Every recipe over on my ReciPage is in this binder.  So, see?  I do have a digital version as well... just for you! :)

When it comes to menu planning, I plan Friday - Thursday because I usually go grocery shopping right after work on Friday.  The picture above is the sticky note I put on the fridge so the guys can see what we have planned.  There is no reason for the multiple colors except it makes me happy.  I use a different 2 or 3 color scheme each week. :)

Usually on Wednesday, I sit down and think about what we have in the freezer that I can use.  If I see deals while I am shopping the week before, I will pick them up to be used the following week.  I then try to plan the next menu based around as much of the stockpile as I can.  I also try to balance out our proteins, with chicken as every other one.  The guys would revolt if we had vegetarian meals. :P

I also try to plan ways to use leftovers as well as planning for leftovers that I can take for lunch. In the menu above, I planned on having pork leftover to use in the Cuban sammiches.  I will often plan to roast a whole chicken over the weekend and use the leftover meat in another meal a few days later.

You see those numbers in parentheses?  Those are the page numbers of the recipes in the white OmNom binder. :)  Not only do having the page numbers make it easier to find the recipe, but it also lets me know that this is a new recipe.

After I make my menu, I go through each recipe and make a first draft of my grocery list.  After I have everything I know I need to the meals, I add whatever else we need.  On Thursday, I then rewrite the list in the basic order of the aisles at my grocery store.  For me, this helps eliminate the need to run back and forth as I realize I've forgotten things on the list.  I also clip whatever coupons I may have to the list with an asterisk next to the list item to remind of the coupon.

So that's how I roll recipe and menu plan. :)  As I said, this way works for me but I would love to hear how you do it!

Thursday, August 15, 2013

Looking Saucy and Cooking Sauces

Not a super lot has been going on except the usual cooking and... oh!  I got sunglasses!

Singing along to the radio... don't worry.  I'm not driving.  I'm sitting in my driveway. :)
I know that seems like a silly thing to get excited about but since I've been wearing glasses since I was 10, cool sunglasses have always just been a dream.  When I was younger, the choices of frames for prescription sun specs (that were cheap since money was tight) were far too dorky for even my dorky self.  I did have a pair of regular ones but, of course, I couldn't see if I wore them.  I also had a pair of clip-ons that were for driving only because... egads.  Awful!  But I still couldn't easily afford prescription ones because I didn't have that sort of luxury money laying around.

These are similar to the ones I had in junior high except the arms of those were pink... and I couldn't see when I wore them.
But then I discovered Firmoo!  First time customers can choose from a selection of free frames, which is what I did.  Single vision lenses are included for free so all I had to do was pay for the tinting and UV/radiation coating.  When all was said and done, I got these for just over $21.  Not bad for prescription sunglasses.





Now, I *do* wear no-line bifocals but since these are mainly for driving, I figured I'd save a nice little bit by just getting single vision lenses.  It feels a little weird for me but it hasn't been bad. :)

You didn't know I wore bifocals or didn't think I was old enough?  Yeah... I was 25 when I got my first pair of bifocals.  That's when I discovered that even though I am fairly low-maintenance, I do have some vanity as well.

What do you think of my new regular glasses I got from the eye doctor?  I'd like to say I got these for $21 as well but no such luck.  Even with insurance, they weren't exactly cheap.



I also did a bit of cooking this past weekend... well, cooking that is worthy of mentioning, anyway.

First, for Andy's birthday, I made him a Pineapple Upside Down Cake!


With the leftover pineapple and half a pork loin in the freezer, I decided to do a roast with 3 different sauces.  I think the Blueberry-Bourbon Sauce is my favorite... or the Apple Chutney... or the Pineapple Curry... or the blueberry... um... yeah.  I really liked all 3. :)  The roast itself was simple.  I just sprinkled the 5 lb loin with salt, pepper, and garlic powder and roasted it at 325*F for 30-40 minutes per pound.  The recipes for the sauces are after the picture.

by Sarrah "Sashi" Steiner
Prep Time: 10-15 min
Cook Time: 50-60 min
Ingredients (3 - 3.5 cups)
  • 6 Granny Smith apples, peeled, cored, and 1/2" diced
  • 1 Tbsp ground ginger
  • 1 c orange juice
  • 3/4 c apple cider vinegar
  • 1 c brown sugar
  • 1 tsp whole mustard seed
  • 1/4 tsp red pepper flakes
  • 1 tsp sea salt
  • 3/4 c raisins
Instructions
Combine everything except the raisins in a large saucepan. Bring to a boil over med heat, stirring occasionally. Reduce heat to a simmer and continue cooking, stirring occasionally, for 50-60 minutes, until most of the liquid has evaporated. Remove from the heat and stir in the raisins.
Let cool and store covered in the fridge up to 2 weeks.

by Sarrah "Sashi" Steiner
Prep Time: 5 min
Cook Time: 5 min
Ingredients (~ 1 cup)
  • 3 Tbsp apricot preserves
  • 3 Tbsp canned pineapple juice
  • 1 Tbsp Dijon mustard
  • 1/4 tsp ground ginger
  • 1/2 tsp yellow curry powder
  • 1 Tbsp chopped fresh thyme or 1 Tbsp dried
  • 1/2 fresh pineapple, peeled, cored, cut into 1/2" rings and each ring cut into 16 wedges
Instructions
In small bowl, combine preserves, juice, mustard, ginger and curry powder.
In small saucepan, combine the sauce, pineapple, and thyme. Heat over med-high. Cook, stirring, until hot and bubbling, 3-4 minutes or until thickened slightly. Serve over cooked pork or chicken.

by Sarrah "Sashi" Steiner
Prep Time: 5 min
Cook Time: 25 min
Ingredients (1.25 - 1.5 cups)
  • 1 tsp canola oil
  • 6 cloves garlic, chopped
  • 1 jalapeno, seeded, deveined, chopped
  • 1/2 c bourbon
  • 16 oz pkg (2.5 c) frozen blueberries, not thawed
  • 1/2 c ketchup
  • 1/3 c apple cider vinegar
  • 2 Tbsp brown sugar
  • 1 Tbsp molasses
  • 1/8 tsp allspice
Instructions
Heat oil in large saucepan over med heat. Add garlic and jalapeno and cook, stirring, 30-60 seconds. Add bourbon and increase heat to high. Bring to a boil and cook, stirring occasionally, until almost all of the liquid has evaporated, about 5 minutes. Stir in everything else and return to a boil. Reduce heat to a simmer and cook, stirring occasionally, until thickened, about 20 minutes.
Let cool in pan. Refrigerate in covered container for up to 2 weeks or freeze for up to 3 months.
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Monday, July 29, 2013

Still Cookin' and a Photo Dump

I know I've had radio silence for a couple months now but there really hasn't been all that much blog-worthy to report.  Well, I *have* been cooking up a storm, as usual, but I am horrible about remembering to take pictures of my food before I start eating and I'm pretty sure you don't want to see pictures of the aftermath that is my plate.

A friend of mine asked me recently why I don't post all of my recipes online and I didn't really have a good answer.  So I went through my binder of keeper recipes and added them all to my Recipage.  These are all recipes that I have made in the past year that are good enough to make again and again.  Some of them get made quite often and others are ones I know I want to make again.

Want to see what I added?  Just click on the Recipage button over in the side bar and have fun browsing!  Or, you can click here: My Recipage.  There are currently 115+ recipes over there and I will update it periodicially.

To kind of put it into perspective, only 1 in about 4 recipes I make get put into my keeper binder.  Which means I've made/tried over 400 new recipes in the past year!  If there's interest, I can do a post about how I manage my recipes.  As a prewarning, I do have Luddite tendencies!  LOL

Now, since text only posts are boring, here is picture dump for you to enjoy. :)

My take on pizza burgers.  I just mixed 1 lb of my Italian sausage with 1 lb of ground beef then made burger patties stuffed with pizza sauce and mozzarella and topped with more pizza sauce.  The oven fries are tossed with Italian seasoning and Parmesan. 
Egg rolls stuffed with leftover pulled pork, BBQ sauce, pepperjack cheese and colby jack cheese.  Dipped in ranch dressing.

I just love the smell and look of roasted chicken. :)

Pulled pork sammiches, baked mac and cheese, and coleslaw.  All 3 recipes are over on my Recipage. :)

I went to Vape-a-palooza with Andy and our friend Ryan (both facing away from us in the center).

Ryan is in the center with the crew from mtbakervapor.com

I've even started vaping a little even though I've never smoked because there are some REALLY good vapor flavors out there!  And since they also come with 0 nicotine, I can safely enjoy them.
 
We've been adopted by a neighborhood cat. :)  I don't know her name but we call her "Belle" since she sometimes has a belled collar around her neck.
Rich sleeping
Rich awake

Andy sleeping

Andy awake

My sister Rainee and her son Kellan

Rainee's son Tristan and my Mom

My Dad and Rainee's husband Eric (and half of Rich)


Sidia left a present for me in case I got the munchies in the middle of the night