Pesto Mayo Spread

I was recently asked about my mayo-pesto spread for sandwiches. 

I *could* go into much detail about the wonder of making homemade mayo with eggs yolks, mustard powder and olive oil.  Then regale you with the joy of chopping basil and toasting pine nuts to make your own pesto!  But why???

Here what I used:

It's Alessi Pesto.   This tiny jar goes a long way though.  I'll throw this on some angel hair pasta with shrimp in a minute.  In this case, I had about a tablespoon left over, so I mixed it with this:

Yeah, I know...real complicated.  I'm all about a short cut.

Delicious on turkey or chicken sandwiches!!!

Let me know if you come up with some other yummy uses for this spread.

Bouillabaisse

I'll show you the picture first...hopefully that will be enough incentive for you to make it!

This recipe will serve about 4 people and shouldn't take more than 30 minutes to make.

*Recipe modified from one that appeared in Real Simple (July 2008)

INGREDIENTS:

1 Tablespoon EVOO (extra-virgin olive oil)

1/2 medium white onion, chopped

4 stalks celery, chopped

4 garlic cloves, minced

1 cup dry white wine

1 pound sturdy white fish (cod, flounder, halibut or sea bass)

1 pound large deveined shrimp (frozen OK)

1 pound mussels (frozen OK)

3 cans diced tomatoes

1 Tablespoon red wine vinegar

2 Tablespoons fresh tarragon, chopped

1/4 teaspoon salt

1/4 teaspoon pepper

1/2 teaspoon red pepper flakes

DIRECTIONS:

*Get out your Dutch oven!

*Heat the EVOO over medium-high heat.  Add the onion, garlic and celery. Cook and stir occasionally until softened a bit...approximately 4 minutes.

*  Add the wine and bring to a boil.  Add the fish, shrimp and tomatoes and cook while covered for 3-4 minutes.

*Add the mussels and cook while covered for another 3-5 minutes.  Make sure the shrimp are opaque with their tail curled and the mussels have opened.

*  Stir in the red vinegar, salt, pepper and red pepper flakes.  

*  Serve in bowls and sprinkle with the chopped tarragon.

*  Eat and enjoy!

TIPS:

*  Look for fish on sale...I provided 4 different varieties that will work!

*  When you buy the 1 pound of fresh fish, have them cut it into 2-inch pieces.

*  Thaw your fish in the frig the night before.  If it doesn't thaw completely before you get home, it's no big deal.  They are already in chunks and you can throw them in the pot anyway.

*  I like to serve it with crusty French bread.  But...

*  If you (or someone in your household) needs something more substantial with this dish, serve it with pasta.  And don't forget to drink the rest of the wine!

*  This is a great dish in the spring.  It's warm, but not too heavy.

*  Let me know if you have any questions/comments!

Baked Tilapia

This is for my favorite Fly Momma on a Budget, Lisa...

Ingredients:

2 lbs tilapia fillets
juice of 1 lime
1 can of diced tomatoes, drained
3 Tablespoons chopped black olives
1 clove minced garlic
Tony Chachere's
Black pepper
EVOO
chopped parsley

Directions:

Preheat oven to 375 degrees.
In a small bowl, mix together drained can of diced tomatoes, minced garlic and black olives.  Set aside
Rinse tilapia fillets and pat dry.
Spray a glass baking dish with nonstick cooking spray.
Place fish on the dish.  Drizzle a small amount of EVOO over fish and season lightly with Tony Chachere's, black pepper.
Top fish with tomato, olive, garlic mixture.
Then squeeze juice of lime over it all.  Watch out for the seeds!  I just squeeze it through my fingers to catch the seeds.
Cover dish tightly with foil and bake approximately 10-12 minutes.
After it's cooked, top with chopped parsley.

Easy, right???

Serve with rice or pasta.  Don't forget steamed veggies!!!!

If you like capers and want a bit more of a bite to the tomato mixture, toss in a teaspoon of capers as well.

Kitchen Organization

I am going to attempt to tell y'all how I keep my kitchen organized.  There are 4 major areas where I keep all the things we need for sustenance.

1.  Spice Rack
2.  Pantry
3.  Refrigerator
4.  Freezer

The Spice(s) of Life

Maggie asked about spices. If I were just starting out, here's a list of the ones I would suggest that you have to keep on hand at all times:

Tony Chachere's (Hot & Spicy)
Tony Chachere's (regular)
Kosher salt
Black pepper
Cayenne Pepper
Red Pepper Flakes
Oregeno
Parsley
Garlic Powder
Chili Powder
Cumin, ground
Curry Powder
Basil
Rosemary
Paprika
Cinnamon, ground
Sugar
Nutmeg, ground

When you are ready to get a little more advanced, here are a few others to add to your rack:

Sage
Tarragon
Dill Weed
Thyme
Bay Leaves
Coriander, ground
Fennel Seed
Turmeric, ground
Vanilla (liquid)

A few other things I keep close to the spices are:

EVOO (Extra-Virgin Olive Oil) - if you elect to keep reading this blog, you're going to see EVOO a lot!
Canola Oil
Soy Sauce
Worcestershire Sauce
White Vinegar
Tobasco Sauce
White Wine Vinegar
Red Wine Vinegar
Honey
Cooking Spray
Bread Crumbs
Flour

Pantry:

Broth  (chicken, beef and vegetable) - I prefer the ones in a box (rather than the can) because you can throw it in the fridge after it's opened.
Canned diced tomatoes (all flavors: regular, Italian, chili, chipotle)
Clams
Tuna
Canned beans (all varieties:  blackeyed peas, garbanzo, cannellini, pinto, black, kidney, navy)
Gravy packets
Cornbread mix (Corn-Kits or Jiffy...if you must)
Pasta (thin spaghetti, penne, lasagna, linguine)
Rice (brown and jasmine)
Dry beans (red, blackeyed  peas, lentils)
Cous cous (buy in the bulk section)
Crackers/pretzels
High fiber cereal (Grape Nuts are flexible...cereal or yogurt topper)

Refrigerator:

Milk
Butter
Orange juice
Cranberry juice
Eggs
Minced garlic
Lemons and limes
Mustard
Plain non-fat Greek yogurt
Non-fat cottage cheese
Sour Cream
Mayonnaise
Cheese (feta, pepper jack and sharp cheddar)
Smoked turkey sausage


Produce:

Fresh produce is often the hardest thing for a Busy Chick.  Mine used to go bad all the time.  Then I started making a huge salad as soon as I got back from the grocery store.  No excuses!  I could grab some on my way out the door to take to work for lunch without having to factor in time to prepare a full-on lunch each day.  I don't cut up the tomatoes or avocado ahead of time though.  Roma tomatoes are perfect for a single serving.  Grab a packet of tuna as well...great on top of your salad!

Grab a piece of fruit on your way out too!





Roma tomatoes
Avocado
Bananas
Lettuce (green leaf, red leaf or romaine)
Kale
Bananas
Onions (red or yellow)
Sweet potatoes
Green onions
Mushrooms
Bell peppers
Red Potatoes
Celery
Cucumbers
Baby carrots
Apples and Pears (in the fall)
Melons and Berries (in the summer)

...and the two no brainers for me...white wine and red wine...dry versions of both.

Freezer:

Meat - I buy what's on sale.  Period.  When I see it on sale, I buy extra.  But here are the things that I tend to keep an eye on and purchase when it's a good price.


*  Pork tenderloin
*  Whole roasting chicken
*  Chicken leg quarters
*  Chicken breasts
*  Ground turkey
*  Beef shoulder roast
*  Skirt steak
*  Shrimp
*  Fish (tilapia, salmon and red snapper are our favorites)
*  Pork chops

Veggies - The best invention are the Steamfresh vegetables.  Found in your freezer section, you can get almost anything.  We love the green beans, broccoli, broccoli and cauliflower, peas and occasionally...brussel sprouts.  DO NOT get fooled into buying the ones that have sauce on them.  Read the packaging!!!  They are chock full of preservatives and sodium.  The frozen veggies that you buy should have only one ingredient ---- the vegetable you are buying!  Don't get me wrong, I love fresh veggies as much as the next person.  But when my schedule is unpredictable and I may not get home until late evening, this is a great alternative for a Busy Chick.  You (nor your man ) will ever have the excuse of saying you didn't know how to make a vegetable for dinner!  Throw the bag in the microwave for 5 minutes.  Trust me, if Roland can do it...any other kitchen phobic person can as well.

Berries - The frozen berries are great for smoothies...especially in the winter when most are out of season or too expensive.

The next time we go to the store I will try and remember to take pictures of the pantry and frig.  Everything has its place so that I can know at a glance what's needed.  We also keep a magnetized shopping list on the frig.  As soon as something is low, we put it on the list.

We also mix and match so much of our groceries.  For example...my favorite salad dressing is simply olive oil, lemon juice, salt and pepper. I'm getting a bit off topic, but I hope this helps.

As always, comments and questions are welcome!!!

Broiled Salmon w/Wine Glaze

This is a yet another quick and super-easy recipe. This is for one of those days when I haven't taken anything out of the freezer, I'm starving and I want something healthy.  Soooo...we eat this A LOT!!!  Oftentimes, I will run by the store or fish market and grab a pound of salmon on the way home.  It's also a  good dinner for the same day we go to the grocery store.

We ate this the other night and I completely forgot to take pictures.  Sorry, y'all!  But really...it's fish with a light and healthy glaze on top.

Good news non-Dutch oven owners!  All you need is a baking sheet for this one.

Ingredients:

*  3 garlic cloves
*  1 teaspoon rosemary
*  1 teaspoon thyme
*  1 teaspoon dill
*  1/4 cup white wine (Sauvignon Blanc or Chardonnay)
*  1 1/2 Tablespoons of EVOO
*  4 Tablespoons of mustard
*  Nonstick olive oil cooking spray
*  1 pound of salmon filet
*  Salt and pepperp
*  Lemon wedges

Directions:

In a small bowl, combine the garlic, rosemary, thyme, dill, wine, EVOO, and mustard.  Whisk it all together.  Cooking newbies, if you don't have a small whisk...grab a fork and mix it just like you would for scrambled eggs.

Set this aside.

Preheat the broiler to HIGH.

Line a baking sheet with foil.  I prefer one with a rim since the sauce will run off the salmon a bit.  If you don't have this...keep reading.  Roll or crinkle the foil on all sides to CREATE YOUR OWN RIM.

Spray the foil with the nonstick spray.

Put the salmon on the foil and sprinkle it with salt and pepper.  Broil for 2 minutes.

Take out the salmon and spoon the sauce over the fish.

Continue broiling for another 7 minutes.  We like it with some pink in the center, but if that's not to your taste...COOK IT LONGER!

Remove the salmon.  Slice it up and serve with the lemon wedges.

*Modified from Food Network recipe

TIPS:

Don't feel pressured to use fresh herbs.  While it tastes fresher, it's not always practical.  I get over-eager sometimes and buy all these fresh herbs...only to have them wilt and die in my frig.

Don't get all fancy with the mustard.  It is not necessary.  If you like and have Dijon, use it.  Sometimes I use a spicy brown mustard.  It is also good with plain old yellow hot dog mustard.

Use whatever wine you have...even if it's red!  Just stay away from the sweet stuff for this recipe.  Stick with those on the drier end of the spectrum.

SIDES:

Cous cous is a great accompaniment to this.  It is quick and easy.  Most importantly, it is only around $1.50 PER POUND int he bulk foods section of the grocery store.  It takes about 6 minutes to prepare.  I cook it in chicken broth instead of water for more flavor.  Then after it's done and all fluffed up, I add EVOO, a pinch of salt, parsley and curry powder.

Steamed veggies or a salad.

Easy, right???

Questions/comments...let me know!

Easy Chili with Beans

Yes, I am a native Texan.

I understand that true chili has actual chili meat in it and NO BEANS!

However, I don't have time during the week to be authentically Texan.  Besides, Roland eats 3,000 to 4,000 calories each day, so I have to fill that man up!  Beans and rice are filling, so that's what's included in this quick and easy recipe.

This is approximately $6 and has 6-8 servings.

PREP:
The night before, remove your ground meat from the freezer and put in the frig with a paper towel underneath.  I hate liquid on the refrigerator shelves.

When you get home, start your rice.  I have a steamer and I almost always use brown rice.  It takes about an hour in the steamer, but it comes out perfectly.   So as soon as I step in the door (and after I let the dogs out), I get that rice going.  Then, I get out of my day clothes.

INGREDIENTS:

*  1 pound ground turkey
*  1/2 medium onion chopped
*  1 clove garlic
*  2 Tablespoons EVOO (extra-virgin olive oil)
*  1 packet McCormick Hot (or Mild) Chili packet
*  1 can diced tomatoes - chili flavor
*  1 can  diced tomatoes - chipotle flavor
*  1 can black beans
*  1 can navy beans
*  2-3 Tablespoons chopped jalapeno peppers (I keep a jar of the pickled kind in the frig)
*  Dry seasonings:  oregano, cumin, chili powder, parsley, black pepper and Tony Chachere's

DIRECTIONS:

Get out your trusty Dutch oven.

Open up all your cans and line them up.

Chop your onion and mince your garlic.  If you read my previous posts, I use the minced garlic in the jar and keep it in my refrigerator.

Heat the olive oil.  Saute the onion and garlic over medium high heat for about 3 minutes.

Add ground turkey and cook it all the way through.  If it didn't completely thaw out, it's OK.  It will cook just fine.  Break it up as it's cooking.  This will take about 4 minutes or so.

Add the packet of McCormick chili seasoning.

Pour in contents of cans - tomatoes and beans.  Add the chopped jalapeno as well.

Stir to mix well and let it heat up.

Add dry seasonings to taste:  oregano, cumin, chili powder, parsley, black pepper and Tony Chachere's.  I never measure, but I would estimate approximately 1/2 tablespoon at a time.  YOUR taste buds dictate what YOU like.

Let it simmer for a while...maybe 10-15 minutes.


SUBSTITUTIONS:

*  Ground beef is fine too, I just prefer less fat.

TIPS:

*  HEB brand diced tomatoes have a variety of "flavors".  If you can't find chili flavored diced tomatoes, add extra chili powder to a can of diced tomatoes.  Add chipotle Tobasco sauce to diced tomatoes if you can't find chipotle diced tomatoes.

* Use 2 cans of beans that YOU like.  I also swap in pinto beans and kidney beans for variety.  Honestly, I use whatever is in my pantry (EXCEPT black-eyed peas and garbanzo beans).  If you try those or any others I haven't mentioned, please let me know how it turned out!

*  If your chili is looking/feeling too thick, add some water!

*  Bird's Eye has some frozen rice (white and brown) that I keep on hand in case of "emergencies".

Tony Chachere spices are my best friend.  I never cook with salt, as this has enough in it for me...in addition to some other seasoning goodness.

Here is the regular one:

 

And here is my BFF, the Hot and Spicy version:

  

 *  Occasionally, I will have some fresh spinach in the produce bin of my frig.  Chop it up and sneak that in to the pot of chili if it's looking like it's starting to wilt.  They (the men and kids) will never know.  And if you've eaten chili at my house, you've probably had it already, so give it a try on your own!

*  Set up a bar with some little extras:  cheddar cheese, chives, sour cream, even salsa.

*  Cornbread is also a good accompaniment.  Corn-Kits is my go-to brand when i don't have time to do it from scratch.  Jiffy is much too sweet to me.

Questions/comments???

Kale and Cannellini Beans

This meal costs $3!!!   Do I have your attention?

I never thought that I would eat kale.  Not for any good reason, of course.  I love greens.  I was raised on greens...collard, turnip, mustard...you name it.  Throw 'em in a pot with a ham hock and seasonings and let 'em cook...for HOURS.

Then I came across a recipe that had kale in it and saw that it could cook in about 10-15 minutes.  REALLY?  A super time saver AND humongous health benefits?   When I was a single girl, I would whip up this recipe and eat this for dinner.  If you are a huge carnivore (or there is a man and/or kids in the house), this is a great side dish to just about anything.

Kale is one of those super-foods you keep hearing about.  It has a whole lot of fiber, folate and vitamins A and C.  These are proven to lower your risk of cancer. Eating just a cup of these greens can prevent diabetes and high blood pressure.

Kale is also cheap!!!  At my local store, it is regularly 96 cents a bunch.  I usually prepare 2 or 3 bunches for me and the man.  One bunch was good for just myself...allowing for lunch leftovers the next day.  It does reheat in the microwave quite well.  And unlike collard or mustard greens, your office won't smell like Sunday dinner after reheating them.

Don't let the beans deter you from trying this recipe (Raven).  If you detest beans, this is just as yummy without them.  However, the beans do add fiber and protein.  They are also low in fat.  If you are using canned beans, remember to rinse them first.  The added sodium is not needed.

Ingredients

* 2 tablespoons olive oil
* 1 chopped onion
* 2 cloves garlic, minced
* 1/4 teaspoon red pepper flakes
* Salt and freshly ground black pepper
* 2 bunches of kale, washed, stems trimmed and chopped
* 1 (15- ounce) can cannellini beans, drained and rinsed
* 3/4 cup chicken stock

Directions:

Rip off the leafy parts of the kale.  Discard the thick stems.  Rinse well and shake off most of the water.  If you have a salad spinner, toss them in there to get rid of the excess water.

Heat olive oil over medium heat in a large Dutch oven.

Add onion and garlic. Saute until tender about 3 minutes. Add the red pepper flakes and salt and pepper; stir. Add the kale and let saute until it cooks down slightly. Add the beans and the chicken stock.

Cover and let cook for 10 minutes.

HINTS:

* Invest in a jar of chopped or minced garlic and keep it in your refrigerator.  They are usually found in the produce section.  I haven't chopped up a garlic since sometime in the 1990s.

SUBSTITUTIONS:
*  If you can't find cannellini beans, navy beans are a decent substitute.  They seem to be a teeny bit mushier than the cannellini beans and they are also cheaper.  My local HEB hasn't had cannellini beans in stock for almost a month, so I will be stocking up when I see them again.

VARIATIONS:
*  I had one slice of leftover bacon.  That got crumbled right on top.  Added some yummy crunchy bites.
*  Add a can of diced tomatoes with Italian seasonings.  I would drain it first, since you won't need the added liquid. 

As always, ask questions and send suggestions.

Happy eating!!!

Dutch ovens

I love my man who speaks Dutch fluently...but equally important in my life are my Dutch ovens.

Someone asked me why it was important to use a Dutch oven for the Spanish mussels recipe.  The answer is pretty much in the definition of a Dutch oven.  According to Wikipedia...the source for ALL information *tongue in cheek* says that it is "a thick-walled, usually cast iron, cooking pot with a tight-fitting lid".  You want it heavy so that it can handle high heat and the tight fitting lid prevents any steam from escaping.  Any meat you cook will remain moist and succulent because the stem will rise to the lid, form condensation and then drip back onto the meat...it's self basting!

Another great thing about Dutch ovens is that they can be used in the oven and on the stove top. 

Now, I prefer Le Creuset....even though they call them French ovens...whatever.  They did not pay me for this endorsement (though I would love to be a spokesperson). 

Yes, they are a bit...OK...a lot...pricey.  But a Busy Chick knows that you never have to pay full retail for anything.  I found most of mine at Marshall's, TJ Maxx and even Ross Dress 4 Less.  Just keep your eyes peeled and you can find them for around $100...even less than the cost at the outlet store.  They will last a lifetime as well.

Here is my favorite one...It's a 9 1/2 quart oval in Lemongrass.  This is great for gumbo, about 5-6 pounds of steamed mussels and a good sized roast.  This also happens to be the accent color in my purple kitchen...so it's perfect.

 

This one I found for something like $40 at a Marshall's in Los Angeles about 10 years ago.  This was my first baby.  It's a 5 quart oval in red.  This one is usually in the oven.  Great for baked chicken, roast and pork loins.

  

And my go to piece for smaller meals is a 4 1/2 Round, also in red.  Most often used for chili, stew, greens and even a super easy faux peach cobbler. 

 

I even turned my mom onto these.  Shhhhh...don't tell her that I am looking for the opportunity to "borrow" her HUGE 13 1/4 quart round one in Azure blue.  That's the gumbo party pot...one day.

As always, I welcome questions and comments.  I would love to know other brands that are equally heavy and durable.  If you have the info, pass it along!

Spanish Mussels

This is one of the easiest go to recipes when you get home fairly late and you don't have time to roast a chicken. Heck, there are times when I don't want to heat up the whole house by turning the oven on.

I seriously doubt that the Spanish are the only folks on the planet that throw sausage into a pot of mussels. I don't even remember where I saw the recipe for this, but I did gussy it up a bit to get it spicier and more suitable to our taste buds.

The ingredients are all things you should keep on hand.

I found these frozen mussels at my local HEB for under $2.

I also keep a package of this Eckrich Turkey Smoked Sausage on hand:

It can keep for a week or more in your refrigerator deli tray, so you don't have to worry about thawing it out.

Here is the recipe:

Ingredients:

* 2 Tablespoons EVOO
* 1 teaspoon minced garlic
* 1 sausage (Spanish chorizo or a smoked sausage) - approx 1pound
* 1/2 small onion
* 1 jalapeno pepper, sliced into thin rings, rinsed
* 1/4 teaspoon red pepper flakes
* Salt and freshly ground black pepper
* 1/2 cup dry white wine (preferably Sauvignon Blanc)
* 1 pound mussels
* 1 green, red or yellow bell pepper, diced
* 1 Roma tomato chopped OR 1 can diced tomatoes (Italian)
* 1/2 bunch basil, chopped

Directions:

Cut up all your veggies and the sausage.

Heat the olive oil over high heat in a large heavy bottom pot (Dutch oven)
Add the chorizo or sausage, onion, minced garlic, bell pepper and jalapeno pepper.
Cook while stirring for about 2-3 minutes.

Add the wine and mussels. Cover the pot and simmer until mussels open, approximately 3-5 minutes.
Toss in diced tomato and chopped basil. Season to taste with red pepper flakes, salt and pepper.
Serve immediately. Serves 4 people.

Here's the finished product:

I had some cooked pasta leftover from yesterday, so we ate it over that.  But it also goes well with rice or even alone if you are cutting back on carbs.

We're All Busy Chicks!

When I finally moved back to Austin, after being away for 18 years, my mother presented me with a few boxes that I'd apparently left behind. In it were pictures, a tattered copy of Zora Neale Hurston's "Their Eyes Were Watching God", pom poms and the world's very first organizer...with Velcro.

I remember using it religiously during my senior year of high school to keep track of all of my activities like Student Council meetings, football games, test schedules and library due dates. I'd also recorded the day I first kissed a guy I liked that year, college application deadlines and graduation day. There are very few days that were left blank. I was one Busy Chick...even in high school!

When I think about it, most of my friends are and have always been Busy Chicks too. We are all actively trying to balance work, family, friends, community involvement, spirituality and all those other things that pull each of us in a zillion different directions.

My mom was Uber-Busy Chick back in the day. She was a single mother with 2 kids who was fortunate enough to have a great network of support in her family and friends. From her I learned how it is possible to get a whole lot done in a day, if not everything. Jan taught me how to create a healthy and balanced meal out of staples in the freezer and pantry in 30 minutes.

This blog is for women (and men) who may not have learned how to shop on a budget at the grocery store. Maybe you need to help learning how to cook simple, healthy meals for just yourself or for your entire family. I wanted to start this blog to share all the little tricks I learned over the years in terms of staying organized and sane at the end of a long and busy day.

This is a place for sharing recipes, helpful hints and maybe even a raging vent.

I look forward to blogging for and with y'all!


DISCLAIMERS:

*  I am not a professional.  I  am simply a chick who likes to cook at home.  I don't use professional techniques.  I don't know how to "chop" properly, so it may appear that I am about to cut off my fingers.

*  I don't shop for organic or even local products.  It would be nice if I had that kind of money, but I don't.  Most of my food items come from the local grocery stores. 

*  I don't do a lot of boxed or prepared frozen foods.   Too many preservatives and sodium.  And I can season food like a pro.

*  The only things I grow are a few herbs (basil, rosemary, parsley and the like).  My thumb is more of a yellowish-brown...not green.

*  We are carnivores.  We eat meat.  Lots of it.  We do eat a lot of vegetables, but know there will probably be some form of dead animal in the food I cook.