We've enough and then some!

Welcome to the wonderful holiday season!  

The season many of us think of as a season of family, friends, food and gratitude.  We have just passed Thanksgiving, which is my absolute favorite holiday because family hangs out together without all the pressure of gifts.  I do like giving gifts, I just don't like so much focus on the gift giving.  As I sit here, my youngest daughter cuddling on one side, my oldest daughter and husband on the couch chatting across the room, I am profoundly thankful for the gifts I've already received this year. 

I am trying to raise grateful children,

 children who understand we have all that we need and are incredibly blessed.  Many in our community certainly have more than we do but certainly many have less as well. 

So, I want to be honest with all of you. 

 I am overwhelmed by the amount of hording that is going on in our country right now.  Of course there is Black Friday for those seeking great sales, and it would probably be fun to get those deals if it weren't for dealing with rude and aggressive individuals when we are supposed to be getting into the "giving" spirit.  A time when we place material goods above the value of people in a highly advertised and visible way.  I personally do not participate in that shopping adventure, but my husband has, and we have indeed gotten some cheap socks!  On TV  is a show that glorifies those people who cut thousands of coupons and save thousands of dollars on gigantic shopping sprees and I just don't understand it.  I understand a desire to save money especially when you are a one income family as my family currently is.  What I don't understand is why the people must buy so many items of one product simply to put this stuff on a shelf.  One person said they had enough cake mixes to make a cake a day for the next 5 years or something like that.  I ask, why?  Why does one family need that kind of quantity?  On my professional blog, I'll be speaking about living in scarcity or abundance, but here on my fun food blog, I want to suggest that these people go ahead and share some of this.  Take half of what you've accumulated to a food bank or homeless shelter.  How long would it take for your family to use 1500 rolls of toilet paper or 100 tubs of hand soap?  Maybe there is a rule I do not understand about coupons, like you can not just get 2 or 3 cans of soup with this coupon but you must get 4 cases. 

Soup it up!!

Today turned out to be a fairly chilly day.  The sun was out which made it gorgeous after several days of gray rain, however, no clouds = colder.  Perfect day to make some soup!  I am lucky to have married my husband, who is Filipino-American, because I've learned about some great food I don't think I'd have run into without him!  Tonight, instead of the standard chicken noodle soup, I'm making Arros Caldo. This is a yummy savory soup that is very easy to make and is very versatile in that you can add more or less rice to make it thicker and heartier and you can also easily increase the servings.  I do not recommend freezing it with the rice in the soup. 

Arros Caldo: Chicken and Rice

1 large yellow onion, small dice
1TB oil
4 cloves garlic: finely minced
1 small-medium knuckle of ginger (slice into pieces.  The smaller the the pieces the stronger the flavor of ginger. )
6-8 Chicken pieces, whichever you'd like, I prefer dark meat, but breast works well (just don't over cook and dry it out!)
2 boxes chicken stock (can use water adjust the seasoning)
Salt/Pepper
Fish Sauce (Patis)
1.5-2 C Cooked Rice
Green Onions (garnish)

In a large pot, put some oil into the pot, heat it.  Put onion in, brown the onion, turn down the heat, add garlic/ginger.  Salt and pepper the onion/garlic/ginger.  Cook for 2 minutes, careful not to burn the garlic. 
Add the chicken pieces, mix together.  Salt and pepper the chicken pieces.  Cook the chicken with the onion/garlic for 5 minutes.  Pour 2 boxes of stock or water.  Enough to cover the chicken, (I tend to add a good amount of broth), 2 TB fish sauce (or more to taste) and pepper.
Let simmer. Till Chicken is done.
Meanwhile cook your rice.
add 1.5-2 C. cooked rice to the pot, let simmer 20 minutes. (the more rice you add the thicker the soup)
Garnish with chopped green onions , serve hot.

Pizza night but you don't want to go out??

Do you have trouble making a good pizza at home? 

 It has taken me some time to find the right crust, the right sauce, the right ratio of toppings...who knew it could be so difficult.  I think I've figured it out though.  Some nights I really want pizza but I don't want to go out or eat a frozen pizza...
I also prefer to only use mozzarella cheese with some Parmesan cheese grated...

 

 

 

 

 

Dough: (enough for two "medium" size pizzas)

1 1/2 C. warm tap water
1 pkg dry yeast
1 tsp white sugar
4c. all purpose flour
1 1/2 tsp. salt 
2 TB olive oil 

Put the yeast, sugar and warm water together in a large bowl. 
Let the yeast begin to bubble, you do not have to wait for a complete bloom of the yeast, just let it get started. 
mix in flour (2 cups then 1/2 c at a time) salt, oil.
Knead until a nice ball of dough forms, slightly sticky is okay.
put in oiled bowl, let sit, covered in warm place until double, about 1 hour. 
Punch down, cut in half. 
Roll half on a well floured board to thinness you desire and into appropriate shape. 
I personally do not spend too much time making sure the dough is exactly shaped unless I'm using my deeper dish round pan.  The picture above is rustic, just rolled to a thickness we like. 

Red Sauce: 

1 15oz crushed tomatoes (if you only have diced, stewed or whole tomatoes no worries, just run through a blender before or after cooking)
1 clove garlic (or to taste)
1 small bay leaf
1/4 tsp Red Pepper flakes (or to taste)
1/4 tsp white sugar
1 tsp combined: oregano, basil, or use Italian seasoning
salt/pepper to taste
Heat to boil, turn down but let it remain bubbly so it will reduce.

Regarding toppings: just remember that when you use fruits/vegetables that have a lot of moisture, your cooking time will vary.  
450 degrees, on the rack at the lowest position in your oven. 

Left over candy bar cake!

Are you like me and want to quickly eliminate the amount of Halloween candy inside the house?  

 My neighborhood is awesome in that many participate in the Halloween adventure, but that means LOTS of candy!  The general division of labor at our house is me staying home, standing on the porch, handing out candy and my husband takes the girls around the neighborhood. 

The kids get a ton (my husband brings a back pack so the girls can dump their bags and go for more! Seriously??)  of candy, including full size candy bars (really?? ) and it just gets to be too much!  Yes, I send candy to the office and yes I freeze some, we have many organizations in town willing to collect the candy to send to the troops and other activities…but I want to make a wonderful cake that highlights the fabulousness of the candy bar!  Several years ago I found this cake idea in a Magazine (I think Better Homes and Gardens) and have seen many many variations since!

I generally do not have a white cake mix as I find it just as easy to mix one up but if you have a mix use it!  AND if you want to use chocolate, go for it because that is fantastic too…I can always go with chocolate but not everyone in my household loves it quite as much as I do…(crazy , right??)

I've also added another recipe link at the bottom for another idea!

Vanilla Cake:

1 9x13 (but feel free to make it into cupcakes or a round!)                                                                                                   

2 cups granular sugar                                                     1.5 tsp Vanilla

½ C. shortening                                                               ½ C. Buttermilk

3 egg YOLKS                                                                  1 tsp baking soda

1 Egg                                                                               1 tsp baking powder      

½ tsp Salt

2 C. Flour                                                                         1 c. BOILING water

Heat oven to 350 degrees F (175 degrees C)

 Mix together the buttermilk with the baking soda. Set aside.

·        Cream shortening, sugar, eggs and vanilla. Beat well.

Add buttermilk and baking soda mixture.

Sift dry ingredients, and add to creamed mixture.

Add boiling water, and mix well. 

 Pour into a greased and floured 9 x 13 inch pan. Bake for approximately 35 minutes, or until toothpick comes out clean.

After the cake cools:

Frost with Vanilla Butter cream Frosting. 

1 Egg White                                        ¾ C Milk

1 C. white sugar                                  1 C. Butter, Softened

1 tsp Vanilla

Heat milk to boiling, and then let cool. In a large bowl, beat egg white until stiff. Add sugar, butter, and vanilla. Mix with mixer till well blended. Add cooled milk, then beat until nice and creamy. Will take about 15 to 20 minutes of beating after adding the milk. Use to frost any kind of cake. Best if kept refrigerated after frosting cake.

Topping:

Then (Finally ) Top with a mix of your favorite chopped candy bars! Just get several candy bars of your choice, chop into bite size pieces.  Put on the top of the cake.  

Another Idea: 

Mini Candy Bar Cookies 

Quick Baked Potato Wedges

If you are like me and love baked potatoes but rarely have time to bake them in the oven...where they can get a delightfully crispy crust with a fluffy inside...you may like this idea.

Make baked potato wedges. 
Ingredients: 

3 Medium Baker style potatoes
2 TB Olive Oil
Salt/pepper to taste (other spices/herbs are great too, knock yourself out.  I like: chili powder, garlic powder and paprika in addition to salt/pepper)

Toppings:
Whatever you choose to eat on a baked potato
sour cream
green onion
bacon
cheese...etc

Heat oven to 450

Simply quarter bakers, skins on, place on greased or non-stick baking sheet,
Sprinkle herbs/spices, salt/pepper
mix them around till all covered as evenly as possible. 
Bake for about 30 minutes (depending on thickness.)  
When they are crispy outside, yet tender inside when pricked with a fork they are done! Eat  Up!