Janet's House

Word Play

We had friends over for dinner last night and I noticed how many black and white serving pieces I had accumulated over the years. I had this checkered tablecloth and became inspired. I pulled out the bowl of scrabble tiles and scattered them down the center of the table. After dinner we all played with the letters making crazy combinations of words.

I’ve been collecting old scrabble letters for years. If I’m at a garage sale and see the old tattered box I can’t help but snag it up. I’ve never had a plan of what to do with all these letters but recently I decided to put them in a bowl and see what happened.

I had visions of my kids leaving me fun notes and creative words, but so far I’ve only received a few dirty words. Hmm, must be the age.  I guess not many 17 year olds will indulge their mother.

Anyway, the adults had fun and it’s a great conversation motivator and I finally got to make use of my big bowl of letters.

Think about pulling out those old game pieces and putting them in a bowl. Poker chips, tinker toys and even Legos can prove entertainment for all ages.

 

Pesto Cubes

My basil is ready to harvest and I love to make pesto to freeze and use throughout the rest of the year. One of the handiest ways to store frozen pesto is in cubes. I like to use a nice flexible ice cube tray.

There’s enough oil in the pesto itself so there’s no need to oil the tray. Make the pesto as usual and spoon into a clean dry tray. Freeze for a few hours then dump frozen cubes into a freezer bag. Perfect for quick additions to soups, stews and simple spreads.

 

Here’s a simple Pesto recipe:

 

1 cup fresh basil leaves, packed

1-2 cloves garlic

3 Tablespoons pine nuts (optional)

¾ cup Parmesan cheese

½ cup extra virgin olive oil

1/8 teaspoon salt

Place basil, garlic, pine nuts, salt and cheese in a food processor. Drizzle olive oil and pulse until mixture forms a thick puree.

Use immediately or freeze.

Let’s Make Soup!

When I saw the weather changing to cool there was of course the sadness that summer is coming to an end for the year, but my other feeling was ‘Yay, now it’s soup weather!’

I love to make soup.  I enjoy all the chopping and dicing, finding it quite satisfying. The colors of the vegetables are so pleasing that I think I often enjoy making soup even more than eating it. I always like to make chicken soup. It’s just full of healthiness and goodness.

This weekend I made a big traditional chicken dinner. Afterwards I put the chicken carcass in about a gallon and a half of water and brought it to a boil. I simmered it until all the extra meat fell off the bones, then removed the bones, skin and weird extras and put the broth in the fridge overnight. In the morning I skimmed off the fat and brought it back to a boil. I cut up an onion, 5 carrots, 3 stalks of celery and 2 cloves of garlic and sautéed them. I tossed it all in the broth and let it simmer.

There’s the soup, but now for the noodles. I saw this recipe in Oprah’s magazine a few years back and thought these noodles would be just right.

                  Handmade Basil Pasta

 

1 1/2 cups all-purpose flour

3 large eggs

2/3 cup basil leaves (cut up)

1 cup coarsely grated parmigiano/reggiano cheese

Pile flour into a mound on work surface and make a well in the center. In a small bowl, briskly whisk 2 eggs; pour eggs into well. Using two fingers, stir eggs slowly, gradually incorporating flour from sides of well into eggs until a sticky dough forms. You’ll have used about 2/3 of the flour; scrape up the rest and discard.

With clean, dry hands knead the dough for 8-10 minutes. Wrap dough in plastic wrap and set aside for 30 minutes to 3 hours.

Divide dough into 4 equal pieces. Take out one piece, rewrap the others.  Use a pasta machine or rolling pin to roll dough very very thin. Roll other pieces until all dough is rolled thin.

In a small bowl, whisk remaining egg. Tear or cut basil leaves. Brush one long length of dough with egg wash. Sprinkle half the length with basil leaves and shredded cheese. Fold dough over on top of the basil/cheese half. Press together by hand, then roll dough firmly until well sealed.

With a knife or pizza cutter cut layered dough into strips or squares.

Hang to dry.

 

Bring soup to boiling and add pasta. Cook for 3 to 4 minutes. Serve right away with extra cheese and basil sprinkled overtop.

                        Enjoy!

I think this pasta would also be great served with a light lemony cream sauce. Stay tuned!

Chocolate Cake in a Mug

This cake might not look too different from any other chocolate cake but I’m warning you it could be quite dangerous. It takes only five minutes to make and you probably have everything you need already in your kitchen pantry. A friend sent me the recipe. I don’t know where she got it but I’ve found it to be the perfect small portion when you or someone in the house is craving a sweet treat.

It made in the microwave in a coffee mug. It’s big enough to share if you’re into that kind of thing. I suggest mixing it in a separate bowl or measuring cup to make sure the ingredients are blended well. I like it because I can use good quality ingredients instead of getting a quickie cake mix, processed and full of questionable additives. 

As the weather turns cooler there are evenings where you just want to curl up with something sweet and warm. I suggest this cake. If you happen to have ice cream around, well, there you go.

 

Chocolate Cake in a Mug

 

 

4 tablespoons flour

4 tablespoons sugar

2 tablespoons cocoa

1 egg beaten

3 tablespoons milk

3 tablespoons oil

3 tablespoons chocolate chips (optional)

1 teaspoon vanilla extract

1 large (Micro Safe) coffee mug

 

Add dry ingredients to small bowl and mix.  Add the egg and blend thoroughly.

Pour in the milk and oil and stir until you have a creamy batter.

Add the chocolate chips (if using) and vanilla extract; mix again.

Pour the mixture into your mug and place in microwave. Cook for 3 minutes at 1000 watts (high).

The cake will rise over the top of the mug while cooking but that’s normal.

Allow to cool for about a minute then tip out onto a plate if desired.

After trying it you will understand why it’s dangerous…because now we are all only 5 minutes away from chocolate cake.

                               Enjoy! (of course!!)

For Old Times Sake

I’ve been thinking a lot lately about old friends. Not just the friendships but how we lose track of people in our lives. Email and FaceBook have given all of us an opportunity at second chances.

Recently I reconnected with a couple of friends I’d worked with many years ago. It was as if no time had passed as we laughed and reminisced that first afternoon we spent together. I was worried that would be it; that’s all we’d have, just those few hours for memories, but instead we planned to meet up again. The next time after a few laughs at our old selves we spent time filling in the blanks we’d missed about each other over the last few years. Before we knew it we had bridged the two decade gap and were off and running.

We spent the next few months planning a reunion for others we missed. Searching through old address books and word of mouth we sent out invites and before we knew it twenty six old friends showed up. What fun as each person walked in the door. Each one would slowly look around and laugh as they recognized the friends they’d almost let go. It was a wonderful day with lots of laughing, and making plans to do it all again.

I think the poignancy of old friendships showed up again with all of the phone calls I received from old friends of my fathers after his death. Old men in their eighties feeling the loss for their buddy, someone whom they always thought they’d keep track, their voices cracked and choked with regret and loss.

It’s been a lesson to me as I reach out to cousins and friends I haven’t seen in a long time. Everyone’s lives go in different directions and I know we’re not meant to keep up with everybody, but most of us have someone out there who we wished, for whatever reason, we would have stayed close to.

So open up your old address book, search a friend on Facebook or Google someone you’ve lost track of.  Everybody is somewhere in that computer of yours. Take the time, you might just share a laugh.

The Sandwich To Go-A Portable Presentation

 

I’ve made this sandwich many times and have had requests from friends and family when they need a sandwich to go; whether it’s to a pot luck or a picnic at the beach.

I remember seeing it years ago in the early days of Martha Stewart’s magazine Living. It makes a great presentation and it can and should be made hours ahead, which makes it the perfect sandwich. It’s wrapped up tight which serves two purposes; everything is held together so it travels well and wrapping allows the flavors to come together nicely. You can cut the wedges ahead of time for ease at your destination or if you’re taking it to a potluck, you might as well wait to cut it.

There’s no real recipe, in fact I usually cruise the vegetable, cheese and meat aisles at the market and pick out a selection of favorites.  I use focaccia bread and slice it in half. I usually make two at a time because I end up with so many choices. You need to use mayonnaise, cream cheese, pesto or some kind of spread as a binder.  I always add a drizzle of olive oil before I put the top on and wrap it.

 

Here are the pictures of the latest ones I made.

 

The first one is a fairly traditional turkey sandwich. It contains turkey, cheddar, lettuce, tomato, pepperoncini, red onion, mayo, mustard, olive oil.

 

 

This one is kind of like a fancy BLT. It’s full of prosciutto, sweet red peppers, sliced tomatoes, red onion, swiss cheese, lettuce, basil, mayo, mustard, olive oil.

 

 

 

 

This one is made with rotisserie chicken, red onion, swiss cheese, pepperoncini, herbed cream cheese, lettuce, tomato, mustard, mayo, olive oil.

 

Try different things like fig jam or chutney with roast beef. Pesto spread, mozzarella and tomatoes makes a caprese sandwich. 

They always make a great presentation on a nice plate or platter. It’s a fun way to bring sandwiches. Give it a try.

                              Enjoy!

Mirador

Mirador is a community store in Portland and is a great place to find things you didn’t know you needed as well as things that you’ve probably looked for elsewhere and couldn’t find.

 

There is a wonderful section dedicated to canning and preserving foods.

It’s a place where you can find  things for your home and know that is is purchased from people who often actually make the products.

 

 

 

 

 

There are sweet oven mitts that are felted in a wonderful colors.

 

 

 

 

 

 

Beautifully made aprons make the perfect gift and offer plenty of inspiration to cook with flair!

 

 

 

 

 

 

Children’s aprons couldn’t be more perfect! Cook with mom?? Yes!

 

 

 

      

Baskets and brooms. Fair Trade and beautifully woven.

Mirador works with local artists and craftspeople and also with people who enjoy making something that used to be something else. Their prices are fair and their stock changes often. They’re always on the lookout for something fun and new. Check it out, especially as the holidays draw near.

555 Miles

To Missoula Montana, that is. My son and I made the trip to check out the University of Montana and to help my daughter move back to the big city.

Missoula is really a beautiful little city. It sits in a valley surrounded by mountains. 66,000 people but one of those places that you know you always run into someone you know when you’re out and about. Summertime in Missoula brings everyone outside.

We were there during the annual River City Roots Festival. Outdoor, of course with fun music and lots of booths filled with local arts and crafts. Fly fishing is extremely popular in Missoula and many of the booths reflected beautiful fishing flies, as well as jewelry made in the same manner.

I found a wonderful piece of art that was totally unique. I love rocks and Justin Stewart of Ardosia made these pieces to hold pictures. I can’t really call them picture frames but maybe picture displays. He uses rocks from all over, but our favorite was this one made with a nice big stone from Flathead Lake. Perfect for displaying our recent Missoula pictures. I also like that I can change out pictures so simply.

We found a huge Antique Mall located in the old Montana Hotel. Four floors literally crammed with antiques, many of them with a very local feel.

 

 

One of my favorite fabric stores is Selvedge, conveniently located in downtown Missoula and even more conveniently having a sale.  We found several pieces we had to bring home.

 

Ever since the first time I came to Missoula I’ve always wanted to come back. People of all ages out enjoying their city, walking down the street carrying inner tubes to float down the river. I always enjoy cities with a river flowing through; it adds such life to a city.

I suggest adding Missoula Montana to any road trip. Simply Beautiful!

Salsa Verde

I love a good green salsa. It’s often a nice change from the more typical reds. Tomatillos are kind of like little green tomatoes and are just one of the necessary ingredients for a good salsa Verde. I like to add lots of flavors, not just hot peppers, so I opt for lots of onions, cilantro and lemon juice.

If canning your finished product follow proper guidelines. Salsas and tomato sauces are great for beginning canners like myself because there’s a lot of acid in tomatoes which ensures safer canning results. In this recipe the addition of lemon juice will give a similar outcome.

Find tomatillos at your local farmers market or grocery store and next year consider planting a couple of plants. Tomatillo plants require a second plant to ensure proper pollination and fruit set. I should have done my research ahead of time instead of thinking one plant would be enough. No tomatillos from my garden this year. Two plants will give you loads of fruit and the bees will love them too.

Here’s a favorite recipe:

                         Salsa Verde

5 cups chopped tomatillos (about 2 lbs. or 18 medium)

1 1/2 cups your choice chopped green long chilies peppers*

4 cups chopped onions

1 cup lemon juice (bottled okay)

6 cloves garlic, finely chopped

1 Tablespoon ground cumin

3 Tablespoons oregano leaves

1 Tablespoon salt

1 Teaspoon black pepper

1 bunch cilantro, chopped (about 1 cup)

 

Combine all ingredients except cilantro in a large saucepan and stir frequently over high heat until mixture begins to boil. Reduce heat and simmer for 30 minutes, stirring occasionally. Add cilantro during last 10 minutes. Makes 4-5 pints. Use over enchiladas or chicken. Serve as a dip with chips. Store unused portion in fridge for up to two weeks or follow proper canning instructions to enjoy throughout the winter.

                                          Enjoy!

 

Tip #1: If I’m making a fresh salsa I like the vegetables cut chunky and the salsa more coarse so that each individual flavor pops out with each bite. When I’m cooking a salsa such as this one I like to cook it a bit longer so the flavors have a change to blend.

*Tip #2: I use mild peppers such as Anaheim and even green bell peppers. You can pick peppers according to your taste. You can also taste the salsa as it’s cooking to see if you prefer mild or hot.

Tomato Jazz

The name came when I was first making this mixture. I was putting my finished product into freezer bags and was about to label it and realized I didn’t really know what to call it. It’s thick, pasty, coarsely chopped tomato, onions, garlic and basil. My quick thinking son said “how about tomato jazz, cause it’s tomatoes and all that jazz.” Perfect!

Here’s how I make tomato jazz:

 

I use Roma tomatoes because they’re not as juicy and dry better in the oven.

 

 

 

I slice them so they’ll lay flat on a cookie sheet lined with parchment paper, drizzle with a little olive oil, sprinkle with coarse salt and put them in a 250 degree oven for about 8-10 hours. Sometime during that time I chop a couple of onions and a head of garlic and toss that over top.

 

 

 

After the long time in the oven, it looks about like this. Let it cool then put tray and all into the freezer for a couple of hours. This makes it easier to chop.

 

 

 

 

When everything is frozen solid, scrape into the food processor, add several basil leaves and pulse into a coarse mixture. Spoon the mixture into freezer bags, return to freezer, laying flat.

 

 

You’ll have a very rich sauce that works great for soups, sauces and pizzas. They’re so quick to pull out for a quick meal because they’ll thaw quickly. You can use it on bread for bruschetta, add a big helping to tomato sauce to “jazz” it up, or meatloaf, stew or whatever else you can think of.

Northern California Wonders

We were back in California a couple of weeks ago for another visit. Yosemite is a wonderful national park with over 800 miles of hiking trails. We climbed over huge rocks and saw the waterfall up close. California proves again that it is not a state just filled with people.

 

We visited Calaveras Big Trees State Park and were dwarfed by the giant ancient sequoias.

 

 

 

 

 

 

 

 

 

 

 

On our third day we paddled around a beautiful alpine lake in the kayaks we brought with us. The peaceful quiet in a kayak is truly a vacation.

Just driving through the Sierra Nevada’s gave us view after view of natures finest. California continues to amaze and remind me that it’s not just Hollywood, TV and movies. There are lots of people living here, but there are miles and miles of unspoiled nature to visit and enjoy.