Friday, December 28, 2007

Chicken Thighs with Marsala-Mushroom Cream Sauce

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Do you ever pick up a cookbook to look up a specific recipe and then remember the several recipes that you had marked to try? I do it all the time. This is what happened last week. When I was looking up the ham and potato recipes for Christmas in the Cooking Light 2002 annual, I noticed a few more recipes that I wanted to try. This one for Chicken Thighs with Marsala-Mushroom Cream Sauce Over Noodles was one that I had marked to try.

Chicken Thighs with Marsala-Mushroom Cream Sauce over Noodles
Serves 4 (sort of)

Ingredients
1/4 cup sun-dried tomatoes, packed without oil (about 12)
4 (6-ounce) chicken thighs, skinned
1/2 teaspoon salt, divided
1/4 teaspoon black pepper, divided
2 teaspoons olive oil
2 cups quartered button mushrooms (about 4 ounces)
1 1/2 cups sliced fresh shitake mushroom caps (about 3 ounces)
1/2 teaspoon dried thyme
1 garlic clove, minced
1 bay leaf
1/3 cup fat-free, less-sodium chicken broth
5 tablespoons Marsala wine, divided
3 tablespoons half-and-half
4 teaspoons chopped fresh parsley
2 cups hot cooked wide egg noodles (about 1 1/2 cups uncooked)


Preparation
Combine boiling water and the sun-dried tomatoes in a bowl; let stand 15 minutes. Drain and chop.
Sprinkle chicken with 1/4 teaspoon salt and 1/8 teaspoon pepper. Heat the olive oil in a large nonstick skillet over medium-high heat. Add chicken, and sauté 5 minutes, turning once. Remove chicken from pan.

Reduce heat to medium-low. Add 1/4 teaspoon salt, 1/8 teaspoon pepper, and mushrooms; sauté 2 minutes. Add thyme, garlic, and bay leaf; sauté for 30 seconds. Return chicken to pan. Add sun-dried tomatoes, broth, and 1/4 cup wine. Cover, reduce heat, and simmer 25 minutes, turning chicken once.

Add 1 tablespoon wine and half-and-half, and bring to a boil. Discard bay leaf. Sprinkle with parsley. Serve over noodles.

Yield
4 servings (serving size: 1 thigh, 1/4 cup sauce, and 1/2 cup noodles
)

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This was good, but not great. First of all, I did make some substitutions. I didn't have fresh shitake, I had dried, which I reconstituted. The problem was that they have a decidedly asian flavor to me, and it didn't really go with this dish. So, that was my fault, I'm sure the fresh shitakes would have provided a different sort of flavor. Also, I didn't have Marsala, I had Madeira, so again, my fault. The dish was not very creamy (I know, I know, it was lowfat), but still some lowfat dishes can still be creamy. Some of the reviews on the site said they had thickened with cornstarch, which would have been a good idea. I also found the taste of the sun dried tomatoes too strong for the dish. They stood out too much and didn't seem like a part. Everything was all mellow and mushroomy and then you had a strong burst of flavors from the tomatoes. But I like the idea of this dish and will try it on my own, changing it around a little.

Thursday, December 27, 2007

Potato Gratin with Goat Cheese and Garlic

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With my Christmas ham, I served Potato Gratin with Goat Cheese and Garlic. This is another Cooking Light recipe. I think that one year I decided with all the sweets and desserts that we eat at this time of the year, that if I could make the main dishes a little bit lighter, it might cause less damage to our waistlines! When I tried the ham (from yesterdays post) and this gratin, I knew that they were keepers.

This is what I've made for the past 4 Christmas holiday dinners. In case you're wondering how I remember what I serve together, I keep a spreadsheet of my favorite menus. The spreadsheet has three columns, one for the main dish, one for the starch (potatoes, rice, polenta, whatever) and one for the vegetables. So I just went down to my ham section, which lists my 3 favorite ways to make ham, chose the ham, and then looked at the starch and vegetable sections to see what I like to serve with it. I'm kind of weird..I know.

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Anyway, so next to my ham, was listed this potato gratin. Which I had completely forgotten about, by the way. I only look at my ham section a couple of times a year. But this gratin would be great with lots of other things too. The recipe can be found on the Cooking Light link posted above, but I've also included it here.

Potato Gratin with Goat Cheese and Garlic
from Cooking Light October 2001
Serves 9

Ingredients
1 cup half-and-half, divided
1 tablespoon all-purpose flour
1 cup (4 ounces) crumbled goat cheese
1 cup 1% low-fat milk
1 teaspoon salt
3/4 teaspoon black pepper
1/8 teaspoon ground nutmeg
1 garlic clove, minced
5 cups thinly sliced peeled Yukon gold potato (about 2 1/2 pounds)
Cooking spray


Preparation
Preheat oven to 400°.
Combine 2 tablespoons half-and-half with flour in a large bowl, stirring with a whisk. Add the remaining half-and-half, cheese, and next 5 ingredients (cheese through garlic), stirring with a whisk. Arrange half of the potato slices in a single layer in an 11 x 7-inch baking dish coated with cooking spray. Pour half of the milk mixture over potato slices, stirring the milk mixture immediately before adding. Repeat procedure with remaining potato slices and milk mixture. Bake at 400° for 1 hour and 10 minutes or until potatoes are tender and golden brown.

Yield
9 servings (serving size: 2/3 cup)

This is good. Everyone loves it and no one can believe that it's lightened up. Now, I know a full fat gratin would be much better, but if you are trying to eat a little lighter (and who isn't) then this is pretty darn good. And besides I received Dorie Greenspan's Baking: From My Home to Yours for Christmas!!! So, I'm going to have to lighten up all of my main dishes to make room for these treats! I'm overwhelmed with this book, I don't know where to begin!

Wednesday, December 26, 2007

Ham with Cranberry and Bourbon Glaze

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I hope everyone had a very happy holidays! Every Christmas, I bake a ham. Though, I do want to try a goose sometime. Has anyone made a Christmas goose? I'd love to hear about it. But anyway, this year, as usual, was a ham. For the past 3 or 4 years, I have made this cooking light recipe. There is nothing very "light" about it. I mean, really, how light can you make a ham. But it so good. I'm not sure if I'm reading the recipe right or not, but I took it as it wants you to put the ham cut side down. This is different than how I've always cooked a ham. But it comes out perfect. You know how sometimes that outside cut edge gets too dry. Cooked down like this, the outside edge is still so moist, but it still gets nice and crisp from contact with the bottom of the pan. I think all the juices from the fat flow down into the ham, sort of like when you turn your chicken breast side down for awhile when roasting. (Which I don't ever do. I'm so afraid that I'll end up flipping the hot bird right out of the pan.)

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You can find the recipe out on their websight on the link above, but I've posted it here for your convenience. That's how nice I am.

Ham with Cranberry and Bourbon Glaze
Cooking Light December 2001

Ingredients
1 (10-pound) 33%-less-sodium smoked, fully cooked bone-in ham
Cooking spray
3/4 cup packed brown sugar
3/4 cup canned whole-berry cranberry sauce
1/4 cup bourbon
1 tablespoon prepared horseradish
1 bay leaf


Preparation
Preheat oven to 325°.
Trim fat and rind from ham. Score outside of ham in a diamond pattern. Place the ham, bone end up, on a roasting pan coated with cooking spray. Bake at 325° for 1 1/2 hours.

Combine the sugar and remaining ingredients in a small saucepan. Bring to a boil. Reduce heat; simmer for 5 minutes. Remove from heat; discard bay leaf.

Increase the oven temperature to 400° (do not remove the ham from the oven). Brush the cranberry mixture over the ham. Bake at 400° for 15 minutes. Place ham on a platter, and cover with foil. Let stand for 15 minutes. Do not discard drippings.

Place a zip-top plastic bag inside a 2-cup glass measure or bowl. Pour the drippings into the bag, and let stand for 10 minutes (the fat will rise to the top). Seal the bag, and carefully snip off 1 bottom corner of the bag. Drain the drippings into a bowl, stopping before the fat layer reaches the opening; discard the fat. Serve the sauce with the ham.

Note: Wine Suggestion:The tartness of the cranberries, sweetness of the bourbon, and pungency of the horseradish all take this ham in a decidedly different direction than the Ham with Champagne and Vanilla Glaze (page 109). The dramatic boldness of these flavors call for an equally bold and very fruity wine. Gewürztraminers from Alsace, France, fitthebill. Try the current vintage from any of the following producers: Trimbach, Hugel, Domaine Weinbach, or Zind-Humbrecht (about $18 to $22).

Yield
25 servings (serving size: 3 ounces ham and about 2 teaspoons sauce)


I left the serving size in there for a joke. Now I see how it is a light recipe. When has anyone in my family ever called 3 ounces of ham a serving!

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Also, I don't pour all the glaze over the ham. I brush a little on, keeping the rest warm on the stove. I'm afraid that it will get all sticky in the pan, and the whole scraping it back out and separating the fat from it sounds like too much work. So after I slice the ham, I just serve the warm sauce on the side. And believe me, everyone loves this sauce. The combination of cranberries with the horseradish is amazing, and you can pick up a hint of bourbon, but really just a hint. Even though my picky oldest daughter said she could taste it.

Sunday, December 23, 2007

Pasta with Sausage and Mushrooms

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I've made pasta with mushrooms many times, here and here, and while it is usually good, it is never oh-my-gosh-this-is-so-good-you-have-to-make-this-again. Until tonight that is. I bought some cute pasta in pretty colors at the food section of Marshalls. Please tell me that I am not the only one who can spend forever standing in front of the quirky food choices at Marshalls, TJMaxx, or HomeGoods. It's where I can stand and contemplate whether I really need a little jar of jalapeno mint jelly. I know I do. I mean, I need everything there, the possibilities are endless.

So, anyway, I bought some cute bow pasta in pretty pastel colors. It was $3.00, which is more than I usually pay for a bag of pasta, but even though I picked it up and put it back down several times, it just kept calling to me. On the back of the bag was a recipe for pasta with mushrooms and sausages. Since I don't have a deep love for my current pasta with mushrooms and sausages recipe, I decided to try it.

First heat some olive oil in your pan. If your lucky like me, at the same time you bought this cute pasta, you also bought this new, simply adorable red enameled cast iron pan. I was looking for a braising pan, something other than my dutch oven, and this looks like it will work nicely. It was less than $30! I couldn't pass it up.

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Then saute a small, diced onion and one clove of garlic minced, until softened.

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Add 6 oz fresh Italian sausage. I used a package of 6 hot, Italian sausages. Brown, for about 5 minutes, until it's no longer pink.

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Add 6 oz of sliced mushrooms. I used button, because that is what I had. It suggested using some dried, soaked porcini, but I didn't have any.

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I cooked it about 10 minutes and then added 3/4 cup of white wine. When it looks ready (that's really what the recipe said!), add salt, pepper and 2 oz of light cream (I used half-and-half).

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Cook your pasta. I hope yours is as cute as mine! My husband was watching and said "you're really going to post a picture of pasta boiling in water?!" This pasta made me happy. I am sharing my happiness. You understand.

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When the pasta is done, drain, and mix with the sausage mixture. Serve with fresh bread and some freshly ground Parmesan cheese.

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Wednesday, December 19, 2007

Focaccia Bread

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Yay! School's out for the holidays! Are you familiar with that old joke: "why did you become a teacher?" answer "June, July, and August". Ha Ha. Though really, there is a spark of truth in it. Yes, I became a teacher for all the noble teachery reasons, but really... Christmas break, spring break and the summer, they are a nice bonus.

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One of the benefits of being out of school, is being able to bake bread whenever I feel like it. My youngest is home from college for break, and this is her favorite bread, so it was first on my list. This is taken from one of my favorite bread machine cookbooks: The Bread Lover's Bread Machine Cookbook by Beth Hensperger.

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Focaccia (Roman Bread)
2 pound loaf

1 1/2 cups water
4 cups bread flour (I use King Arthur)
1 tablespoon plus 1 teaspoon sugar
1/2 cup chopped yellow onion
2 teaspoons salt
1 tablespoon plus 1/2 teaspoon bread machine yeast or
1 tablespoon SAF yeast

For the topping:
1/4 cup olive oil
2 tablespoons dried rosemary, crushed (I used my new mortar and pestle)
Coarse sea salt for sprinkling

To make the dough, place the ingredients in the the bread machine pan according to your machine's instructions. Process on the dough cycle.

Brush a large baking sheet with olive oil. When the dough cycle ends, turn the dough out onto the baking sheet. It will be kind of sticky. I like to turn it over a few times to coat it with the oil, and I also oil my hands. Start sort of stretching the dough out. This takes a little bit of time, because it's slippery and keeps snapping back into it's original shape. But after a little bit, it relaxes and starts to stay flattened. You want it about 1 inch thick. I usually shape it sort of rectangular like the pan. Cover with plastic wrap and let it rise at room temperature until it's doubled in bulk, about 40 minutes.

About 20 minutes before your ready to bake it, heat a baking stone (if you have one) in a 425 degree oven. If you don't have a baking stone, preheat the oven to 400.

At this point, the recipe says to slash the dough, but I usually just dimple it a bit with my finger tips, drizzle with the olive and sprinkle with the rosemary. Bake for 20 to 25 minutes until browned. When it comes out of the oven sprinkle with sea salt.


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This is so good! The olive oil makes it nice and crispy the outside, and the chopped onion makes it really moist on the inside. This is great just cut into squares (I could practically make a whole meal of it). I also like it used for sandwiches.

Saturday, December 15, 2007

WHB - Turkey Enchiladas Adobo

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If you are like me, around this time of the year, you have several bags of cooked turkey stashed in your freezer. And if you are like me, every time you run across an interesting sounding recipe that uses leftover turkey, you cut it out and stash it in a folder that only gets opened every time you add a new cut out recipe. Well, let me tell you, people, open up those folders, you never know what gem could be hiding in there! In an effort to clean out my freezer, I opened up my stash of interesting poultry recipes that I had cut out of magazines. I found a recipe using leftover turkey from a February 2004 Bon Appetit. It sounded easy and cheesy, what could be better than that. And the best part...my youngest daughter is home from college and ready to get back into her cooking mode, so she made it. Yay! A homecooked meal that I didn't have to cook!

Here is the link to the Epicurious website, but I'm also posting the recipe here, for those of you who don't feel like drifting away from my page.

Turkey Enchiladas Adobo
from Bon Appetit February 2004
Serves 4

8 6-inch-diameter corn tortillas
2 tablespoons olive oil
1 medium onion, coarsely chopped
1 16-ounce can or jar enchilada sauce
6 tablespoons chopped fresh cilantro, divided
2 teaspoons chopped canned chipotle chiles plus 1 teaspoon adobo sauce 2 cups (about 10 ounces) diced roasted turkey
3/4 cup 1/3-inch dice assorted red, green, yellow, and/or orange bell peppers, divided

1 cup (packed) grated Monterey Jack cheese or Mexican-style cheese blend (about 4 ounces)

Preheat oven to 350°F. Stack tortillas and wrap in foil. Warm in oven until heated through, about 15 minutes.
Meanwhile, heat oil in 12-inch ovenproof skillet over medium heat. Add onion and sauté until soft, about 5 minutes. Stir in enchilada sauce, 2 tablespoons cilantro, and chopped chiles. Simmer over medium heat 5 minutes to blend flavors, stirring often.

While enchilada sauce simmers, mix turkey, 1/2 cup bell peppers, 2 tablespoons cilantro, and 1 teaspoon adobo sauce in small bowl. Unwrap tortillas and arrange in single layer on work surface. Fill each tortilla with about 1/4 cup turkey mixture and roll up.

Preheat broiler. Place enchiladas, seam side down, in simmering sauce, spooning some sauce over each. Remove from heat. Sprinkle with cheese and remaining 1/4 cup bell peppers. Place skillet in broiler and cook until enchiladas are heated through and cheese is melted, about 4 minutes.

Sprinkle enchiladas with remaining 2 tablespoons cilantro and serve.

These enchiladas were really good. They had just the right amount of spiciness. I used a mild enchilada sauce, which toned it down quite nicely. They were even better the next day, heated up for lunch.

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Is it just me, or does everything look better in a good old-fashioned cast iron pan? This one was my grandmothers and it is so black and has become completely nonstick. I love it!

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This will be my entry for Weekend Herb Blogging, hosted this week by Astrid at Paulchen's Food Blog .

Friday, December 14, 2007

Notable Books Challenge

Well, I have selected my first book challenge of 2008. This one is the Notable Book Challenge. It's a pretty simple challenge really, just pick some books from one or several notable book lists and read them. I'm going to be reading lots of books anyway, so it's fun to have a focus.

I've chosen 5 books from the New York Times Notable Books List:

The Brief Wondrous Life of Oscar Wao by Junot Diaz
Exit Ghost by Philip Roth
The Yiddish Policemen's Union: A Novel by Michael Chabon
Out Stealing Horses: A Novel by Per Petterson
Tree of Smoke: A Novel by Denis Johnson

and one from Publisher's Weekly:
Heart-Shaped Box: A Novel by Joe Hill

I love a good challenge! That is why I loved the Julie/Julia project. If I could make up my own cooking challenge I would. Are there any good cooking challenges floating out in this great blogosphere?

And because I think every post looks better with pictures, here is one of Smudge in front of the Christmas tree. I was trying to get him in focus and the tree blurry, so much for my photography skills.

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Wednesday, December 12, 2007

Better Late Than Never - Roasted Cauliflower

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I am definitely not a person who stays on the cutting edge of society. I was the last to get a CD player, the last to get a DVD player, and we just now got a "biggish" tv. So, I've seen the posts here and here and here exclaiming over the delight that is roasted cauliflower. But I held out. Cauliflower is not something I buy often. First of all, it is sort of expensive, and second, I don't think it taste all that great. It's okay, and I eat in a fresh vegetable tray with a dipping sauce (preferably ranch dressing), but I never think to cook it. So, I held out, and I held out, and I held out. But as it happened, we had a bag of cauliflower florets leftover from a vegetable tray that we made for healthy snacking on Thanksgiving. I didn't want to throw out the cauliflower and it wasn't enough to do something to fancy with, so I decided to see what all the fuss was about.

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Wow. That's all I can say is ...wow. Roasting cauliflower takes it to a whole new level. It's sort of popcorn-y. And like popcorn, it is utterly addictive. I read through all of the recipes (and if I didn't link you one you did, please post it in the comments, I'd love to see more takes on this recipe). I decided that for my first time, (being a roasted cauliflower virgin, so to speak), I wanted to keep simple. So, I tossed the cauliflower with a little extra virgin olive oil and salt and peppered it. Roasted it at 400 degrees for about 25 - 30 minutes. That was it, about 2 minutes of work, for all that goodness.



There is lots of roasted cauliflower in my future.

Monday, December 10, 2007

Seared Salmon on Coconut Spinach



I hate when I can not get a good picture of something! This dinner was amazing, it looked as good as it tasted, but it just doesn't look as good in the photo as it does in person. Do you ever make those meals, where the whole time you are eating it, you keep commenting on how good it is? This is one of those. As a matter of fact, while I was eating, I was thinking about how often could I make this. Would once a week be too often? Would we grow tired of it?

Let me begin by saying I love Donna Hay. I really do. She can take a handful of ingredients and make each flavor stand out. This recipe is a shining example of that. The sum of all the parts adds up to so much more than you would expect. This is from her Off the Shelf, Cooking from the Pantry cookbook.

Seared Salmon on Coconut Spinach
serves 4

4 6oz salmon fillets
2 teaspoons grated ginger
1 tablespoon sesame oil
2 tablespoons soy sauce

for the coconut spinach
2 cloves garlic, minced
2 small red chillies, seeded and chopped
2 tablespoons Asian chilli paste (I only used a teaspoon because mine is pretty hot)
2 cups coconut cream (I just used a can of coconut milk)
3 tablespoons of lemon juice (I used the juice of one lemon)
2 bunches English spinach, stems removed

Place the salmon in a shallow dish with the ginger, sesame oil and soy. Allow to marinate for 10 minutes on each side. Heat a frying pan over high heat and cook the salmon for 1 minute on each side.

To make the coconut spinach, place the garlic, chillies, and chilli paste in a saucepan over medium heat and cook for 2 minutes. Add the coconut cream (or milk) and lemon juice and simmer for 4 minutes. Add the spinach and toss until wilted.

To serve, place some spinach on each plate and top with a piece of salmon.



I served this with jasmine rice. It was perfect. What is so good about this recipe, besides how insanely easy it is, is that it can be broken down into it's parts. The salmon was wonderful. The ginger and the sesame oil really gave it a nice flavor. It could be taken out of this recipe and used with other side dishes.

But the real show stealer was the spinach!!! Who knew coconut and spinach would go so good together? Not me. As we were eating it, my husband commented several times that this has to be his favorite way to eat spinach. I'm not sure what English spinach is that she calls for, I used one of those plastic tubs of organic spinach. She says to remove stems, you can see from my picture that I didn't. It was baby spinach and I didn't think the stems were big enough to warrant the time spent removing them. But I think it would have looked nicer if I had. Like the salmon, this spinach could be served with other main dishes. But you don't have to because the flavors married so well together. Seriously I can not say enough about this recipe, you have to try it.

Friday, December 7, 2007

WHB Thai Shrimp Curry



I have to say that Thai curries are one of very favorite foods. They are easy to put together, can be made with chicken, seafood, pork, and probably beef, though I've never tried beef. I think the important ingredient is the curry paste. I use the Mae Poy brand. You can be industrious like Kevin and make your own. There are even small jars available in most grocery stores. I make Thai curries so often that I've found that I really need the bigger Mae Poy tub, plus I like the flavor of it.



This recipe comes from Epicurious.com . I modify it a bit by using less shrimp, but keeping the same amount of sauce.

Thai Shrimp Curry
Serves 4

1 tablespoon peanut oil
1 onion thinly sliced
1 tablespoon Thai green curry paste
1 14-ounce canned unsweetened coconut milk
1 cup low-salt chicken broth
3 tablespoons Thai fish sauce
2 teaspoons sugar
1 cup diced plum tomatoes
1 pound uncooked large shrimp, peeled, deveined
chopped fresh cilantro
lime wedges

Heat peanut oil in heavy skillet over medium-high heat. Add sliced onion; stir-fry until soft and beginning to brown, about 4 minutes. Reduce heat to medium. Add green onions and curry paste; stir until fragrant, about 1 minute. Add coconut milk, chicken broth, fish sauce, and sugar; bring to boil. Add tomatoes and boil 2 minutes. Add shrimp and cook just until opaque in center, stirring often, about 3 minutes. Transfer curry to large shallow bowl. Garnish with cilantro. Serve passing lime wedges separately.



I like to serve this over jasmine rice.



My husband recently returned from a trip to Atlanta. He came back with all sorts of Thai cooking ingredients for me. Lots of kaffir lime leaves, some galangal, and even a mortar and pestle. So, now I have no excuse not to make my own Thai curry paste.



This will be my entry for Weekend Herb Blogging, which is hosted this week by Simona at Briciole. And, yes, I know my herb of choice is once again cilantro. I can't help it. Maybe one of my News Years Resolutions should be to use more herbs, or more variety of herbs. I kind of like that idea, much better than the "exercise three times a week", which I've listed every single year for probably the last 20 years or so.

Wednesday, December 5, 2007

Christmas Cactus



I have three Christmas cactus plants that I grow on a table by my dining room window. They begin forming buds now in early December for the Christmas time bloom.



They rarely make it all the way to Christmas. As a matter of fact, these, or at least the white one, will probably open up this week. The pink seems to open up a little later.



I know that this blooming is triggered by the amount of daylight (or lack of) that they receive in the fall, but it still seems sort of magical. Like they are dressing in their season's best for the holiday.

Tuesday, December 4, 2007

Pasta with Spinach, Feta, and Olives



Today's recipe is not so much a recipe, it's more of a what to throw together when you love Mediterranean food. I love all of the flavors of the Mediterranean (well, except eggplant and I'm working on that). I personally feel that everything tastes better with kalamata olives, feta cheese, tomatoes, basil, and capers. There are probably a few ingredients that I'm leaving out, but I think you can see where I'm coming from.

So, like I said, today's recipe is so easy. The only cooking involves boiling some water for the pasta. How easy is that?

Pasta with Spinach, Feta and Olives
Serves 4 (except it occasionally only serves 2)

2 tablespoons extra-virgin olive oil
1 tablespoon balsamic vinegar
3 garlic cloves, minced (increase or decrease to taste)
6 cups hot cooked pasta
2 cups chopped spinach
1/4 cup pitted kalamata olives (oh, go ahead, do 1/2 cup, you know you want to)
2 tablespoons capers (rinse if they're salted)
3/4 cup crumbled feta cheese

Whisk olive oil, balsamic vinegar, and garlic in a large bowl. Add everything else and toss to mix. Season with salt and pepper to taste.



That's it! It doesn't get much easier than that. Serve it with a salad, or if you're like me, be lazy and consider the spinach your green part of dinner. I served it with fresh bread.

Sunday, December 2, 2007

Painting Kitchen Cabinets



The problem with being married for 20 years is that everything gets old. I'm not just talking about me and him, but all of our stuff. Since we have just replaced the refrigerator and dishwasher, everything else is on hold. One of the many things in desperate need of replacement or updating are our kitchen cabinets. Our house was built in 1984 and these cabinets are original to the house. They are oak and have aged to a sort of unpleasant orange color. Replacing the cabinets was out of the question. So, painting them was the only affordable option.



I wanted to brighten up the kitchen, so I choose a soft white. To go with the retro feel of my decor (if I may be so bold as to call it decor), I chose some brushed stainless handles with a real retro feel.



I'm really excited and pleased at how it is turning out. You can see that the counter top will need to be replaced. And please don't look to closely at our disgusting floor (which is also probably 23 years old)! We are trying to decide what to do with the floor. Maybe hardwood or some sort of tile-like looking floor. Any suggestions.