Pad Thai Spaghetti with Sweet Sausage

So, I know that this isn't a food blog, but I wanted to share one of my newest creations with you all.

While baking is an art form and a science, that I partake of often, I feel that cooking is more of an adventure.  I cook by instinct in most cases (aside from checking cooking temps and timing for meats).  I fly by the seat of my pants when it comes to dinner. 

It all started before I was even married.  We'd have beef, pork chops, chicken, or salmon for my ex: these proteins need sauces and marinades!  So, I would just open the fridge and make it up. 

Now, I rarely look at recipes except for inspiration.  Last night I was feeling in the mood for italian, more specifically spaghetti and meatballs, but that seemed redundant.

So, I whipped open the cabinets and the fridge and created something slightly different.  First a package of pad thai brown rice noodles was boiled to al dente.  Then I took out the trusty wok, because I clearly wanted to mix genres in this meal.  I threw in a pound of sweet italian sausage, crumbled and browned it up, then added all of the following:   a splash of worcestshire sauce, the last of a bottle of moscato I had in the fridge, about a tablespoon of organic extra virgin olive oil, half a jar of button mushrooms, the last half of a red/green pepper frozen bag and a 1/4 cup of organic brown sugar (you'd be surprised at the significant taste difference of organic).  So, I let that saute for a few minutes, until it was sizzling nicely at which time I hit it with a can of tomato puree.  Lastly I tossed in garlic powder, onion powder, and dried basil.   Fresh garlic and onion probably would have been better, but I was out.

Now for the secret ingredient.  I may have mentioned before that I love my juicer, I try to juice regularly although I have on/off phases, and I ALWAYS have trouble getting my veggies in.  So, I juiced three very large kale leaves and a 1/4 of a head of broccoli.  Then I dumped that bright green juice right into the tomato sauce I had just made.  Lastly, I tossed in the noodles and there you have it: a twisted, mixed genre spaghetti and meatballs (aka, pad thai and sausage crumbles.)  The green juice turned the sauce a velvety brown color, almost resembling a thick beef gravy but of course it still tasted tomato-like although with a green veggie edge.

It was yum.  I encourage you all to cook by the seat of your pants too.  It's worth it. 

Julia Child's White Sandwich Bread

I have never made white bread before.  I normally eat wheat.  I "know" that whole grains are good for me, blah blah blah.

But today I was thinking that I wanted egg salad for dinner.  And when I think egg salad, the idea of serving that on two crusty real slices of white bread was more than I could resist.

Insert Julia Child recipe here!

Here's the blog I stole the recipe from.  It's a winner.  This bread rose so well, and that is more often than not, not the case.  Pin this one folks!  It would be especially tasty sopping up some Thanksgiving gravy.

Julia Child's White Sandwich Bread

This Past Week in Pictures

 Hi Interweb friends,

I'm really settling in to New Hampshire life, and I'm at peace.  Naturally with the colder temps, I'm feeling more inspired in the kitchen.  Here are some pics of a breakfast and dinner from this past week.

The first is Banana Steel Cut Oat Casserole  (modified from this recipe found here http://findyourhealthyhaven.com/2013/02/25/blueberry-banana-steel-cut-oatmeal-bake/  )

Boil 2 cups of water and 2 cups of almond milk (I use vanilla UNSWEETENED in most of my recipes) and then cook 1 cup of organic steel cut oats in it (the longer cooking oats, not the quick cook).  I also added several tablespoons of cinnamon, and a teaspoon of organic almond extract to the mixture, as well as a 1/2 tsp of baking powder (aluminum free) and 1 tbsp of chia seed and 1 tbsp of flax seed.  Cook the oats until they are fairly well done and not too full of liquid (for me, that was about 20 minutes since I used the full cooking version of the oats.)   Now came the tricky part.  The original recipe said to add 2 egg whites, but I have no issue with yolks and just wanted to add one whole egg instead, however, even after removing from the heat, the egg pieces cooked immediately.   When I make this again, I will let the oats sit for several minutes off of the heat before I add the egg.   Meanwhile, I had sliced four bananas that I had previously frozen (see that yucky mess of peels on the cutting board in my pic!) and placed them in the oiled bottom (NON Gmo Canola) of a 9x13 pan.  I sprinkled a bunch more cinnamon and nutmeg on the bananas (did not measure, I love spices) and then poured the oat mixture on top of it.   The original recipe called for drizzling agave nectar on the top, but for me it was a no brainer to drizzle organic maple syrup (the real stuff, not some Log Cabin lookalike.)   I baked in an oven for 20 minutes at 350 degrees, and it was super yummy.  I froze individual portions to heat later. 

 

My second concoction this week was pizza.  I adore pizza.  Yes, I want to move to a clean eating lifestyle.  But I have to have pizza, and I personally see nothing wrong with whole wheat.  I don't have a gluten intolerance, and yes, I work in organic foods so I've listened to the debates as to whether we should ALL remove gluten from our diets anyway.  But, I know take out is horrible for me, so this is my compromise.  I used Cucina Antica Sauce (full disclosure, my brokerage represents them) because they are such an authentic, low sugar pasta sauce that might as well be crushed tomatoes with seasonings because they are such a rustic, clean brand.  (Incidentally, they are coming out with Organico Bello, which is a similar pasta sauce concept only certified organic.)   Anyway, I used wheat refrigerated pizza dough from the deli section of the store (short-cut, #semi-homemade) and layered that with the sauce, a ton of organic dried basil (fresh would have been better) and then cut up two sausage links from Al Fresco's chicken sausage line (sweet italian sausage flavor).  Lastly, I dropped pieces of mozzarella I shaved off a chunk.  Fresh mozz is even better though.  I like using this method, because it saves calories to not cover the entire thing in cheese.  And there you go.  I baked it at 450 degrees on my oiled (organic 365 brand EVOO) Pampered Chef pizza stone for 15 minutes.  Yummers.

 

 The rest of this grouping is just some pictures I have taken on recent bike rides.  Yes, I am finally getting use out of that Specialized Mountain Bike I bought this past summer.  The rails to trails starts right across from my apartment, and I am loving the New England, late Autumn scenery here in New Hampshire.

Clean Eating Recipes: Vegan Pumpkin Donuts and Grandma Lee's Whole Wheat Bread

So, I'm going on week three of clean eating.  Really into it so far.  In other words, really enjoying it!  I haven't had a single processed product or anything out of a package in about 17 days.  Feels great.  Down 9.8 lbs.

I thought I'd share two recipes.  I've been baking my own bread and I also made these Vegan Pumpkin Donuts to eat as the occasional breakfast.

Vegan Pumpkin Donuts

Combine ingredients in a bowl in this order:

2 cups whole wheat flour, preferably organic. If you have it, whole wheat pastry flour is the most delicate, but all purpose works too
2 tsp baking powder
1/4 tsp baking soda
1/2 tsp sea salt, preferably organic if you have to use table salt because you want it bleach free.
2 tsp cinnamon and nutmeg each
1/4 tsp ground cloves
1/4 tsp ground ginger
1/3 cup olive oil or if you have to use canola, make sure it's non GMO
6 tbsp organic real maple syrup
1 mashed banana, squooshed really well
1 cup pumpkin puree unsweetened
2 tbsp unsweetened almond milk (I used vanilla flavored, doesn't matter)
I also threw in flax and chia seeds, probably about a tbsp of each

For me, this recipe made 40 mini donuts. My mom has a 12 count mini donut pan, and the donuts are about 2-3 inches across when baked.

I baked them for 10 minutes at 325 degrees

I actually put the dough in a freezer bag and cut a whole in a corner to make a pastry bag, then I filled the donut pans in a circle that way. You could also use that same method to make a circle on a baking sheet to replace the mini donut pan.
I also suspect that these would work well in a mini muffin pan, but you'd have to watch them to figure out baking time.

Great Grandma Lee's Whole Wheat bread (with Marisa's modifications to make it vegan)

 
Start with a 1/4 cup of warm water and 2 packages of quick yeast. Let sit in bowl for a few minutes to foam and make sure the yeast is alive.

Then add the rest of ingredients in this order:

1 and 1/4 cups warm water
4 tsp salt
1/2 cup olive oil
1/3 cup molasses or organic real maple syrup
3/4 cup almond milk
1 cup wheat germ
4 cups whole wheat flour
2 cups white flour or white wheat

Knead the ball of dough for 10 to 15 minutes, very important step. Just keep squooshing and folding it to activate the gluten. Do this in a warm area, and preferably not on a cold surface (not on granite) otherwise it will take longer to rise.

Return dough ball to a well oiled large bowl (probably the one you mixed in, just wash it out) and place saran wrap tightly over the top, and for additional warmth, layer a kitchen or tea towel over that. Keep covered until doubled in size, approximately 45 minutes or maybe even longer if your house is too cold. You don't want to heat the bread, but you want warm temps to encourage the rising.

When doubled in size, punch down the ball, and divide in half. Knead each half and shape until it's oblong to fit each into their respective 9x5 loaf pans. In a pinch 8x4 loaf pans will work too, but your bread may be taller and your cooking time might need an adjustment. Cover each loaf pan with saran wrap and maybe the tea towels again. Wait until doubled in size and then put in oven.

Bake at 350 degrees for 45 to 50 minutes or until the tops sound hollow when you tap on them.

Live Free or Die

I have a change of plans to relate to y'all.  Yes folks, I just deliberately typed "y'all."  Which is rather fitting considering that I might yet end up a total country bumpkin.

It was  no secret that I wanted to move.  I've been talking about that forever, and last you all knew I had planned to end up some where in the greater Boston area.  Well, that won't be happening.  It's because of money.  I had to buy the car.  The stepfather situation has changed the outlook of my financial situation.  There is absolutely no way that I can afford any rents in that area.  So, I needed to embrace my other plan that is been in the back of my head for a very long time.

It's New Hampshire.  I have always loved that state.  Live free or die baby.  Live free or die. The  libertarian part of me cries out in excitement.

The lakes region is pretty cheap.  Like really cheap.  Like 650 to 700 a month including heat and hot water cheap.  With that kind of affordable housing, I can really plan a halfway decent future while still keeping this job that I love.  Especially when you factor in zero state income tax and no sales tax.  Hellz yeah.   Many of the towns are small and economically depressed though.  So, in short, not a whole heck of a lot different than my own town as pointed out by Josh.  I asked him what he thought of one particular place and he said, "Picture your hometown with an additional 15 years of recession under its belt."   I laughed out loud.  So, I get it: run down mill towns with aging Victorians and peeling paint.  Message received.  But I would be free.  And frankly, the above description is exactly what I know and love already right here, but minus the ghosts of my past and within a closer proximity to the ocean, the mountains, swimming, etc. 

Tilton NH

I want to be the sort of person that makes strawberry jam and cans it.  Yeah, I said it.  I might even want a gingham tablecloth or something.  I want to have a fridge full of organic food and spend my evenings crocheting in the country and my weekends swimming or ice skating on a lake.  I want to plop all my paints down on the ground and take in the landscape.  I want to live in the land of maple sugaring. Now that I've learned to make bread, I want to never buy store bought again. That's what I want.  I think I finally know what peace looks like. 

But we all know that I take me with me wherever I go.  So, it won't be a magical solution but it may be an opportunity to put something together that is truly mine.  To make a choice, rather than have a choice made for me.

As usual the hardest part is patience.  I want to go yesterday.  And for once, I can afford to do this now instead of later. But I won't leave here until the remaining occupants find a way to pay the rent without me, or until we reach the end of our lease this next July 1st.  Whichever comes first.  I thought of every way I possibly could to live on my own in CT or Mass and I realize that being a slave to the rent being due would kill me eventually.  That kind of stress takes its toll.  I shouldn't have to pay a thousand a month plus utilities for some closet sized one bedroom.  That shit just isn't cool.  So, bring on the country. 

Pinterest Recipe Successes

In less snarky news, I've been doing a lot of baking and cooking off of Pinterest.  Everything I've tried lately has been a success. 

Here are a few things.

Rosemary Olive Oil bread (baked on a pizza stone.)  Loved it.  This was my first yeast bread attempt.

Totally recommend.


Skinny Mexican Rice (loved it, easy quick side dish, didn't use chiles because of Micah, not a fancy recipe at all.  Perfect for a Tuesday night.)    Didn't take a picture.


Lemon Crinkle Cookies  Loved them.  Micah did too.  Skipped the powdered sugar coating (too much for me.)

Dark Dark Dark Chocolate Brownies from Scratch

Put down your boxed mixes.  Stat.  Because making brownies from scratch is so unbelievably easy.

It's another Pinterest fun find.  And from Pinterest, I linked to this blog where you can find the recipe yourself.  Yum.

The Craving Chronicles: Sinfully Dark Chocolate Brownies 

Especially if you are not into things that are overly sweet.  I find milk chocolate brownies to just be too sickening sometimes, but these brownies are black and deep and delicious.  I used Hershey's Special Dark Cocoa powder and Hershey's special dark chocolate chips.

Also, I made it in a pie pan because I wanted to. It's a pain to do that, as you have to watch the cooking time closely and estimate it.  But I wanted to turn it out and cut it like a brownie cake, which is why I did that. 

And before you start wondering, I really am doing well at losing weight again.  It's easier to make treats in a house with so many people, because I take one piece and everyone eats the rest for me.

a wedge of the whole

Brown Sugar Oatmeal Coconut Chewies with Dark Chocolate Chips

Okay, so, this is a must-try recipe IF you like the taste of brown sugar and/or oatmeal cookies and/or coconut.  It's another Pinterest winner.

Yum.  I added dark chocolate chips.  I made the first pan without chocolate chips and I felt that because of the coconut, they were super sweet.  So, I used the dark chocolate chips to sort of cut the sweetness in a way and give more flavor depth overall.  Think of it as a Mounds bar in cookie form.  I might try using unsweetened coconut next time.

Brown Sugar Oatmeal Coconut Chewies:  

(please link to this blog for the original post: The Dough Will Rise Again ) and for detailed cooking instructions.

Brown Sugar Oatmeal Coconut Chewies
1 cup butter, slightly softened   (I used smart balance butter blend but I used that in ALL of my cookies now due to concerns about trans fat and heart health)
1 1/4 cup brown sugar, packed  (I used organic Trader Joe's, completely different taste.  You must try organic brown sugar if you want to know what brown sugar is REALLY supposed to taste like)
3/4 cup sugar
2 tsp vanilla extract
2 eggs
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
2 1/4 cups all purpose flour
1 cup quick cooking oats
1 1/2 cup shredded, sweetened coconut  (I may try unsweetened next time.)

I added Hershey's special dark chocolate chips, about 1/2 the bag

So, because I used the smart balance that may be why mine did not spread as much as the original blogger's.  She likes hers that way, but my Mom complains if a cookie is TOO chewy (she feels it's underdone) or too flat, so I was pleased with the size/way mine came out.  Also, I make my cookies huge so this recipe did not make 5 or 6 dozen for me or even close to it. 

Hurricane Sandy

Well, we made it through Hurricane Sandy.  Exactly one year to the day after the unprecedented October blizzard that buried us last year.  October 29th is going to be one of those superstitious days in my mind now.

The internet just came back, and the cable was out for several hours.  Luckily, we were all home safe and inland here in CT we weren't too bullied.  Just some wind damage, and our power flickered but never actually went out.  A few hours without facebook is nothing compared to the 7+ days without power or internet last October.  Thank goodness for perspective.

Micah baby wanted to wear his winter hat while sucking on my iPhone charger.  Here is the pic for your amusement.

Also, I made pumpkin pie yesterday in preparation.  You know, only the essentials.  ha!

Angry Baking

Today was one of those days when I felt like yelling at everyone.  Oh wait.  I did yell at some people.  Although I had a legitimate gripe, I probably overreacted when I yelled at my mother and sister.  (What, who me?  Would I ever do such a thing?  Never...)

My father was admitted to the hospital last night.  He's down to a dangerously low weight that I could not have previously fathomed.  He couldn't eat OR drink.  He's in pain, he broke out in a weird rash, and it's just generally uncomfortable for him to live and breath right now.  This is on the heels of his last week of chemo, so I suppose it's not a big surprise.  They treated him very aggressively, and his body has responded very aggressively.  So, now he's on the floor where my sister works being taken care of by her coworkers.  She convinced him to go last night, and brought Micah to visit him today hoping it would raise his spirits.

After finishing today's deadline, I wandered down to the kitchen to experiment with a little homebaked happiness.  I've decided to lean in to my interest in cooking and baking.  Part of my desire to live a recovered life entails building a comfort level with food.  Food is not the enemy.  It sustains life, and there is no reason why I cannot embrace it.  As far as I am concerned, it's all a matter of moderation.  And I've been really happy that I can bake for others.   I have so many able and willing bodies consuming my treats.  So, I can't eat it all myself anyway.

Today's recipe?  Traditional mincemeat cookies.  Don't turn up your nose until you have tried them. The perfect autumn treat in one neat little package, they are spicy and fruity.  They remind me of my mother's parents, as my grandmother baked them and my grandfather happily consumed them.  It's easy, weirdly easy.  Here is the link to the recipe.  I always use this brand: NoneSuch.  That's also tradition.  None Such Mincemeat Prize Cookies

I did reconstitute the condensed package, but I don't think you technically have to for cookies.  I did it, because I wanted the spicy flavor to penetrate the batter as well, but as I said, I think you can just crumble the mixture in to the cookie batter.  These cookies are pretty light and airy.  I do not glaze them to save calories.  You can if you want.

I also used Smart Balance Omega 3 buttery sticks.  I am trying to phase out shortening from our life, although it will be a painful transition come Thanksgiving because my Grandma Evelyn's delicious, secret, hand-me-down pie crust recipe gets its flaky awesomeness from Crisco.  But it's hydrogenated heart attack in a can.  So, the Smart Balance sticks work just fine and I am sure Grandma would have agreed and understand.  Other than my mother, she was the most practical woman I ever met.

That said, I think this calls for the three generation photo:

Evelyn, Jean and Marisa.  Three generations of New England bakers.

Things that inspire me today...

I'm ruminating on...

I'm watching...

"The Bachelorette" 2012 IMDB

I'm reading...

The Casual Vacancy, Amazon

I'm wearing...

Qupid Muse Slouchy Western boot

I also own them in brown...

I'm craving...

My Own Sweet Thyme Snickerdoodle Brownies

I'm coveting...

Coach poppy signature c small glam tote

I'm planning...

Centsational Girl Metallic Paint Dresser Makeover

Her blog is pretty sweet too.  I like her style.  My old dresser needs this makeover badly.  This is my old dresser.