Monday, October 27, 2008
Thursday, October 23, 2008
Sunday, October 19, 2008
Woohooooo!! Punkins! Punkins! More Punkins!!! Max was so excited he could hardly control himself. Yesterday we drove waaaaay out into the country to a big pumpkin patch to pick out some pumpkins. When we got out of the truck and started walking up to the patch, we ran into a lady carrying three pumpkins in her arms. Max ran straight up to her and screamed, "PUNKINS!" He tried to take one from her, but we assured him that there would be more for him where we were going. The closer we got to the festivities, the stronger the smell of pumpkin something baking. mmmmmm. We could not have asked for a more perfect day and setting -- cool, crisp, sunny fall day with the leaves just starting to turn; pumpkins everywhere; the smell of pumpkin pie (or pumpkin bread?) baking somewhere nearby; and lots and lots of kids running around picking out the perfect pumpkins for their homes.
The smell of the pumpkin spices baking motivated me to once again get my mini pumpkin loaves baking, so as I type this, I am waiting for another batch to finish in the oven. Rod was so sad because he was out of town the last time I baked them and he didn't get any. . . I had ended up giving away three of the four loaves and Max and I inhaled the one that was left before Rod came home. Lucky for him, he is home this time around! And I just thought of another thing I should make for this pumpkin bread -- a yummy spiced cream cheese spread! ooh. Doesn't that sound delicious?
Happy Fall y'all.
Thursday, October 16, 2008
So Thai food has to be one of my all time favorite things to cook. I love all the ingredients involved in Thai cooking. . . coconut milk, lemongrass, cilantro, thai basil, garlic, chili paste, fish sauce, etc, etc. Such yummy stuff!
Rod has been out of town but came home last night and so I decided to whip together his favorite -- some Panang Chicken Curry. We usually make this with duck thighs, but we can't really find that up here in here in Cumming, far away from our favorite farmer's market in Decatur.
I'll try to remember what I threw together for this last night:4 skinless, boneless chicken thighs, cut into bite size pieces (or breasts if you prefer)
3 cloves garlic, minced (we LOVE garlic!)
1/2 tsp fresh ginger, minced
1/2 can of panang curry paste (can pictured above)
1 can coconut milk
3 tbsp brown sugar (or more or less depending on how sweet you want it)
1 tsp fish sauce (or less or none at all, if you don't like the taste of this)
juice of 1/2 lime
big bunch of fresh cilantro leaves, chopped
1 tsp canola oil
Heat oil in medium-sized pan on medium-high heat. Add garlic, ginger and chicken and cook until chicken is browned. Add curry paste, coconut milk, brown sugar and fish sauce. Stir until paste is mixed through. Let simmer for 20 minutes. Turn heat off. Squeeze lime juice in. Serve with rice. (We like Japanese sticky rice cooked in the rice cooker.) Sprinkle cilantro on top. We usually serve this with a big bag of baby spinach sauteed in olive oil with minced fresh garlic. Beware if you don't like spicy -- this has quite the kick to it. If you want to tone it done, try using less curry paste.
Wednesday, October 15, 2008
The other day I tried to bribe Max to eat his dinner with cookies. Not even a nibble, therefore, there were no cookies. He did not like that idea and kept insisting on cookies, but I stayed strong. Last night was a different story. . . he ate his entire bowl of pasta! So, we baked chocolate chip cookies together. I just so happened to have dough already made in the fridge. I love this because you can just bake as many as you want (and don't eat the entire batch) and put the rest back in the fridge. That way, you always have HOT cookies from the oven! One of Max's favorite things to do is watch things cook in the oven. So he says, "I see it." This means, "Mom, turn the light on NOW!"
Monday, October 13, 2008
Here is the super easy recipe. Let me know how you like it!
For Pumpkin Loaves:
2 cups sugar
1 (16 oz) can pumpkin
½ cup vegetable oil
2 ½ cups flour
1 ½ tsp baking soda
Combine sugar, pumpkin and eggs until blended. Add oil and beat. Blend in flour, soda, and spices. Pour into 4 greased mini loaf pans. Fill pans ¾ full. Bake in pre-heated 350°F oven for 55 minutes or until toothpick inserted at center of loaf comes out clean. Cool completely before glazing.
For Spiced Glaze:
1 cup powdered sugar (plus or minus a few tablespoons)
2 tbsp whole milk
1/8 tsp ground nutmeg
1 pinch ground ginger
1 pinch ground cloves
Combine ingredients -- it should be a thicker paste -- and drizzle over cooled loaves. A squirt bottle works great for this, or you can simple use a spoon. If you have some left over, keep it in an air tight container in the fridge and use for your next batch of pumpkin loaves!
Sunday, October 12, 2008
Hi y'all! I hope you enjoy my blog about cooking and my life. Please come back often and try out my recipes and let me know what you think. Also, please share with me your favorites. Cooking is my passion and has been for as long as I can remember. Food brings people together. Good food makes everyone happy. What's a better way to spend time than cooking a meal together and sitting down with your family and/or friends and sharing it along with some good wine and good conversation? Bon appétit!