Cookin' up a Storm..Literally!

I've got two slow cookers going today, making both the Vegetarian Enchilada Casserole and some vegetable soup. I'll also be using that new muffin tin for our favorite corn muffins. If Ike happens to hit, we'll be having a heck of a hurricane party to eat up all of this food! Anyone care to join us?




Vegetarian Enchilada Casserole

Makes 5 to 6 Servings

28 oz Canned crushed tomatoes
4 oz Canned diced green chiles
14 1/2 oz Canned chunky salsa
1 1/2 tb Ground cumin
6 oz Canned tomato paste
1/2 ts Garlic powder
30 oz Canned black beans
5 Corn tortillas
Rinsed and drained
2 1/4 oz Canned sliced ripe olives
15 1/4 oz Canned whole kernel corn

Stick to corn tortillas here as they yield a more desirable result than the flour variety, which falls apart in the slow cooker. For best results, don't cook beyond the time recommended in the recipe. Sprinkle shredded Cheddar or Monterey Jack cheese over the top, if you like, just before serving.

1. In a large bowl, combine the tomatoes, salsa, tomato paste, beans, corn, green chiles, cumin, and garlic powder. Mix well. Ladle about 1 cup of this mixture in to the bottom of a 4-quart electric slow cooker; spread evenly. Top with 1 1/4 tortillas, cutting to fit as necessary. Spread on 1/4 of the remaining tomato mixture. Repeat these layers 2 more times, ending with the rest of the tomato mixture; spread evenly over the top. Sprinkle the sliced olives over all.

2. Cover and cook on the low heat setting about 5 hours. Serve hot.

Recipe by: The Best Slow Cooker Cookbook Ever, by Natalie Haughton




Kenny Rogers' Corn Muffins

Serves/Makes: 12

Ingredients:
1/2 cup butter
2/3 cup sugar
1/4 cup honey
2 eggs
1/2 teaspoon salt
1 1/2 cup all-purpose flour
3/4 cup yellow cornmeal
1/2 teaspoon baking powder
1/2 cup milk
3/4 cup frozen yellow corn

Directions:

Preheat oven to 400 degrees. Cream together butter, sugar, honey, eggs and salt in a large bowl. Add flour, cornmeal and baking powder and blend thoroughly. Add milk while mixing. Add corn to mixture and combine by hand until corn is worked in. Grease a 12-cup muffin pan and fill each cup with batter. Bake for 20-25 minutes or until muffins begin to turn brown on top.

New Toys!

Last week Beren and I picked up some kitchen goodies from the thrift store - needed items that I'd been putting off buying new.

Somehow I lost one of my muffin/cupcake tins and had only one, was so happy to find one in really shape and promptly whipped up a batch of banana nut muffins!



This little bowl was too cute to pass up, and even though oatmeal doesn't count as "potage," it was the perfect size for my morning meal!



I also found a tube pan and made an angel food cake for last Sunday's bbq, the first time I'd attempted one. Sorry, no pics, it got gobbled up before I could take a shot!



Kali added to my kitchen gadgetry as well, giving me one of her wedding gifts she didn't have space for. Even though it is large and cumbersome, I loved being able to steam a whole head of cauliflower and a pound of green beans all at once and not worry about overcooking. They came out crisp and perfect!



Today I'm going to use the new Crockpot Beren bought me a couple months ago, am throwing together a batch of veggie soup to clean out my vegetable drawer. I'm not sure what Hurricane Ike is doing but if we lose power I'll have a better chance of salvaging cooked foods as opposed to raw.

Rainy Day in the Kitchen

It's pouring down rain here thanks to Hanna so the planned day of sailing is out of the question. Instead, Beren went to work for a few hours, I dropped Jackson off at the vet to get neutered (poor baby!) and then I intend to do some cooking.

First, comfort food in the way of Tuna Noodle Casserole. I won't be indulging in this (well, maybe just a bite) but it's one of Lily's favorites so she'll enjoy it.



Campbell's Tuna Noodle Casserole

Prep/Cook Time: 40 minutes

1 can (10 3/4 oz.) Campbell's® Cream of Mushroom or 98% Fat Free Cream of Mushroom Soup
1/2 cup milk
2 tbsp. chopped pimiento (optional)
1 cup cooked peas
2 cans (about 6 oz. each) tuna, drained and flaked
2 cups hot cooked medium egg noodles
2 tbsp. dry bread crumbs
1 tbsp. margarine, melted


MIX soup, milk, pimiento, peas, tuna and noodles in 1 1/2-qt. casserole. Bake at 400 F. for 20 min. or until hot. Stir.

MIX bread crumbs with margarine and sprinkle on top. Bake 5 min.

Makes 4 servings


Then, some spaghetti sauce. Kali and I have an idea for Yule gifts (shh...) that includes homemade pasta sauce, so I'm going to experiment with this recipe from the Soprano's Family Cookbook. It sounds so easy and a great way to use up the abundance of basil in my herb garden. I haven't made my own "gravy" in years and since the old family recipe included meat that just won't do for my veggie-loving kids. If we love it, I'm going to try my hand at canning for the first time, just bought a Ball Starter Kit and am a bit intimidated but hope I can manage it!

Marinara Sauce
(Tomato Sauce)

Makes about 3 cups

2 large garlic cloves, lightly smashed
1/4 cup olive oil
2 pounds very ripe plum tomatoes, peeled, seeded and chopped, or one 28-ounce can Italian peeled tomatoes, drained and chopped
Salt
8 to 10 fresh basil leaves, torn into pieces

In a large skillet, cook the garlic in the olive oil over medium heat, pressing it occasionally with the back of a spoon, until golden, about 4 minutes.

Add the tomatoes and salt to taste. Bring to a simmer and cook, stirring often, until the sauce is thick, 15 to 20 minutes, depending on the tomatoes. Stir in the basil leaves.

Serve over hot cooked spaghetti or other pasta.

Just Another Day in Paradise

Despite the heat and lack of seasons, I don't normally mind living in Florida. I enjoy the culture, the beaches, the year-round opportunities to be scantily clad. However, that all changes at this time of year, peak hurricane season. Right now the radar looks like this:



Quite ominous for us here, don't you think? We may be spending this weekend battening down the hatches and shopping for hurricane supplies. Keep us in your thoughts, please, and I'll keep you posted.

Blue Tuesday

I've been feeling a bit blue for some reason, did some pondering last night and in the wee hours of this morning and then woke up to find this Daily Om offering a very interesting online course: Overcoming Self-Sabotage by Debbie Ford. I realize that I have self-sabotaging thoughts and behaviors and need to work on those or I won't ever reach my goals. Intrigued, I signed up for it and have done the first lesson and meditation, will keep you posted on my progress, am hoping it can help get me back on track and end this ugly cycle.

Monday Menu Planning

Since I never finished posting recipes from this cookbook (where did the time go?), I'm focusing on it again this week as well as some old favorites.

Meatless Monday - We just enjoyed my own version of vegetarian chili that we didn't get around to last week

Take-out Tuesday: Pizza or Leftovers

Weight Watchin' Wednesday: Vegetable Soup

Thirsty Thursday: Malibu Breeze with TGI Fridays Buffalo Chicken Wings , & big green salad

Fishy Friday: Tuna Noodle Casserole

Slow-Mo Saturday: Vegetarian Enchilada Casserole

Social Sunday: Old-Fashioned Sunday Supper

Labor Day BBQ

We decided to have our holiday gathering on Sunday, allowing us a day to recuperate before heading back to work! Boy, am I glad I did because I was exhausted by the end of the night. It was well worth it, though, as we had a wonderful time!

One of my friends loved the way I displayed the grapes and other snacky foods so I decided to snap a pic. Since we entertain a lot we stock up on glass/barware when we see it in thrift stores, I love to use it to contain things other than beverages!



My girls all did their share of prepping and cooking...and eating!



Time out for a kitten cuddle...



These guys have been friends for 35 years, do you know how many shots I have of this same pose? *shaking head*



Some of us sought shelter from the scorching heat on the patio and pool...







While some found it much cooler inside..



Overall I'd call the party a success, can't wait til the next one!

Rapunzel Balboa

Last night Beren and I met Lily, her boyfriend, Kali and her friend Mario at a new little sports bar right near my house, Mario is a big Obama fan so wanted to watch his acceptance speech on tv. There was a huge table of Obama supporters there so we were in good company. Well, halfway through the night these two guys came in from the pizza joint next door, apparently owners or worked there because they were wearing the restaurant uniforms. We were sitting there minding our own business, sharing wings and a pitcher of beer when one of the pizza guys turned straight to Mario and said, “Booooo, Obama!” What the hell? Out of nowhere! He and Mario had words back & forth and then the one guy looked at his friend and said, “What’s he going to do? He’s got no backup!” At that point I lost it. I yelled, “I’ll back him up! You want to fight a girl? Bring it on, I’ll do it!” and a few other such things. I was LIVID. You know how we moms can be when it comes to protecting my kids, and Mario is “mine” too. I was shaking I was so mad, the guy stared at me, stunned, and turned away like the wuss that he is. The owner of the bar came over and literally sat between Mario & him, offered to buy us a round, etc. I was shaking, just infuriated me that someone could be such an ass, provoking trouble for no reason! There were children there at the "Obama table," for goodness' sake! Apparently alcohol, stupidity and politics don’t mix. Did I mention that these guys were at least in their 40's, old enough to be Mario's father? Beren was shocked at my fury, my kids were not. Guess he’s never seen me in that situation? I don’t know. When the Obama table was done they all came up to me and said something, shook my hand, etc. One woman said, “You sure shut him up!” *blush* Me and my big mouth. But you know, someone has to speak up! And I was ready to fight, can you see me in a bar fight!? As usual I was wearing heels, told the kids that I just learned by watching a Beauty and the Beast episode that a woman can and should use her heel to put someone’s eye out if necessary so here’s a pic of me and Mario with me armed to take on the idiot..



I'm getting awfully ballsy in my old age, aren't I? *wink*

p.s. A little confession: I admit that I'm not necessarily an Obama supporter; at this point I am still on the fence about who I'm voting for. I'm not politically savvy which is why I don't talk politics and I certainly don't fight over it! The issue for me last night was not about who the guy was supporting, it was about harassment. If he'd wanted sit down and politely debate or discuss with Mario I'd have welcomed him to our table and poured him a beer. Heckling and instigating is another thing entirely.

On My Hearth: Thirsty Thursday

Because I never work on Fridays, and Beren has every-other-Friday off, we usually begin our weekend on Thursday night. Sometimes we go out for a happy hour, or just have a cocktail and dinner on the patio.

Tonight I'm making easy Mojitos using a frozen mix, will sit by the pool and have a little Happy Hour before dinner. I'm making Filet with Mushroom Sauce, with a couple of revisions; after discovering the nutrition info of those bacon-wrapped-steaks I have in my freezer and had intended to use up for this recipe, I am going to forego those for myself. Yikes! Instead I'll serve the mushroom sauce over a simple Boca Burger for me, that'll be just fine and enable me to spend the POINTS on a frosty Mojito!



BACARDI® Mojito

Ingredients:
1 can of frozen Mixers Mojito mix
1 can of BACARDI® Superior Rum
2 cans club soda
5 cups of ice
Mint for garnish
Lime for garnish

Directions:
1. Stir together BACARDI® Mixers Mojito mix and
BACARDI® Superior Rum.
2. Splash with club soda.
3. Serve over ice in five 8 oz.. glasses and
garnish with mint and lime


Filet with Mushroom Sauce

Makes: 4 servings Prep: 5 minutes
Cook: 8 minutes
Broil: 8 minutes
View Nutrition Facts
Ingredients

* 4 filet mignon steaks, 5 to 6 ounces each
* 1/4 teaspoon salt
* 1/4 teaspoon black pepper
* 1 tablespoon olive oil
* 8 ounces presliced mixed mushrooms
* 3 cloves garlic, chopped
* 1/4 cup steak sauce, such as A-1
* 1 tablespoon onion flakes
* 2 teaspoons brown sugar
* Green salad and asparagus (optional)

Directions

1. Heat broiler. Coat a broiler pan with nonstick spray.

2. Season steaks with salt and pepper. Place on prepared pan and broil for 3 to 4 minutes per side for medium rare or until internal temperature reads 130 degree F on an instant-read thermometer. Keep warm and allow to rest for 5 minutes.

3. Meanwhile, heat a large nonstick skillet over medium-high heat. Add the olive oil, mushrooms and garlic and cook, stirring occasionally, for 5 minutes. Stir in steak sauce, onion flakes, brown sugar and 1/4 cup water. Cook, stirring occasionally, for about 3 minutes, until thickened.

4. Serve with salad and asparagus, if desired.

On My Hearth, Weight Watchin' Wednesday - Shrimp with Bean-Tomato Ragu

Yes, I cook with shrimp a lot; it's healthy, it's one seafood that my kids will eat, and I happen to love it! Also, it goes on sale fairly often at my favorite grocery store; this week it was BOGO!

Even though this recipe is really healthy on it's own, I'll be using Shirataki noodles to cut down on the POINTS value for myself; the kids and Beren will enjoy the pasta version.





Shrimp with Bean-Tomato Ragu

4 servings
Prep: 15 minutes
Cook: 9 minutes

Ingredients

* 5 ounces uncooked whole- wheat angel-hair pasta
* 2 tablespoons olive oil
* 1-1/2 pounds large, frozen, shrimp, thawed, deveined
* 3/4 teaspoon lemon pepper
* 3 cloves garlic, chopped
* 1 can (15 ounces) white beans
* 1 pound cherry tomatoes, halved
* 1/2 teaspoon dried Italian seasoning
* 1/4 teaspoon crushed red pepper

Directions

1. Cook pasta following package directions. Drain and toss with 1 tablespoon of the olive oil. Keep warm.

2. While pasta is cooking, season shrimp with 1/2 teaspoon of the lemon pepper. Heat remaining tablespoon oil in a nonstick skillet over medium-high heat. Add shrimp and garlic; cook 4 minutes or until cooked through, turning once. Remove and keep warm.

3. Drain and rinse the beans and add to the skillet along with tomatoes, Italian seasoning, red pepper and the remaining 1/4 teaspoon lemon pepper. Cook 5 minutes over medium heat.

4. Serve the ragu over the pasta and shrimp.


Note: I'll be using 1 pound of shrimp and cutting the olive oil in half; family can add more oil as desired. This revision brings my portion down to 6 POINTS according to WW's Recipe Builder.