2 Things About Cooking I Learned From My Mother

Obviously there are more than just TWO things I learned from my mother, but here are my top two:

1. NEVER, EVER, EVER run out of food. I have no idea whether or not everyone realizes just how important this is. There you are having a dinner party and you've cooked for four but someone brought an extra guest or someone hasn't eaten all day & would like seconds, what are you gonna do? I always plan for seconds when entertaining, you just never know.

This nugget of knowledge has been drilled into me since I was a child. My mom would always add in a

"What would people think if they came for dinner and we ran out of food?",

it sounds a bit superficial but you gotta admire her point of view.

Safe to say food never ran out at our house, she would cook for the four of us and there was always enough to feed six. I have inherited this trait from my mom and am thankful for it. Mainly because it is practical for me and as much as I love to cook I tend to not want to do so EVERYDAY. I enjoy leftovers and some meals you make seem to just taste better the next day. 

Thus, most of the time I cook for two, but usually have enough on hand to feed 4-6 people. Most of my recipes are made to serve 4-6 people, but some differ. I will begin to add serving sizes to my recipes because it's so important and I can't believe I forgot to do this (Thank you Paulina!). Just remember if you're cooking for two, you may get a day off here and there, can't complain about that!

2. Taste EVERYTHING!

As much as I would like to believe that all chefs and cooks (especially the trained, professional ones) provide us with key recipes that if I follow to a "T" will turn out delicious and flavorful, I realize that they don't. 

Why don't they? 

Because they are not the ones making it, I am. 

My mother tastes everything she cooks! 

Most people have their own ideas about what taste is, and what they constitute as over/under seasoned. In my recipe posts I hardly ever give an exact amount of salt to add, I like to say salt and pepper to taste. My cooking became extremely better when I began to taste. I like to taste right before the meal is almost complete, that way if it's under seasoned, I can add more and give the flavors a chance to soak into the rest of the meal. This is particularly useful when making things like soups, gravy's, stews, etc. 

Tasting is your best friend and you can always enlist an innocent bystander to taste as well, just in case you are all tasted out. 

(Husbands & Friends come in handy during this time)

Chicken & Potato Curry w/Spicy Tomato Chutney

This has got to be hands-down one of my favorite meals to eat on dark and stormy days, like today. A traditional Indian meal my mom used to cook for us growing up (and still does from time to time if I ask nicely).

The curry has a great flavor and the sauce has a puree-like texture to it.

The spicy tomato chutney is fairly simple to make and more than likely you probably already have the ingredients in your pantry. The best thing is the meal only takes about 30 minutes to cook. 

My mom and I do differ in our recipes due to one key ingredient, the chicken! My mom uses whole bone-in chicken cut up into cubes, I like to use boneless skinless chicken breasts. 

A. Because I don't like dealing with the bones, and 

B. Because Jim doesn't like dealing with the bones. 

 Same texture, same flavor, less mess. 

You can use whichever you like, the end result will still be delicious!

Serves 4-6 

First, grab your handy-dandy pedestal and mortar (if you don't have one, you can finely chop these two ingredients or use a food processor), add 3 garlic cloves, 1 serrano chile split into fourths and a dash of salt, & work it!

The end result will be a thick paste. You will have some chunks of chile skin left too, you can grind those down if you like but I think they add a great decorative flare.

Coat 2 tablespoons of oil in a pot and heat. Add in half of a large sliced onion, cumin seeds, mustard seeds, fenugreek seeds, 2 cardamom pods & 2-3 whole cloves. Let onions and spices sweat in pan until tender. 

Add in your garlic paste, 2-3 dried curry leaves and mix well so all the flavors can combine. 

Your kitchen should be smelling all kinds of AMAZING by now. 

Add in 2 1/2 teaspoons of mixed* curry powder and mix well with a spoon to combine all ingredients creating a curry paste.

*Please note: curry powder is normally not sold "mixed" to mix combine 2 parts curry powder to 1 part turmeric powder and combine. In the end you should have a color similar to a mustard-ey golden brown.

Add in chicken cubes (I used 4 breasts), one tomato (cut into eighths) and two large potatoes (cut into large blocked cubes).

Mix together to coat all of the ingredients with the curry paste, add salt and pepper to taste.  

Cover and cook until all natural juices have almost evaporated.

Add in 1 1/2 cups of water.

Princess cup not required :)

Do not submerge your ingredients in the water, your ingredients and liquid should come to the same level. Bring to a boil, then turn temperature to low and let cook until potatoes are cooked through. Much of the liquid will reduce, resulting in a thicker sauce, to achieve the puree like texture mash a couple potato cubes in the pan.

Add in finely chopped fresh cilantro for garnish and remove from heat.

For Spicy Tomato Chutney:

Add 1/2 of a sliced onion, one diced serrano pepper, a dash of cumin seeds, mustard seeds, fenugreek seeds and 2 diced cloves of garlic to a saucepan coated with heated oil.

Sweat the onions and ingredients until the onions begin to caramelize.

In a bowl empty the contents of one can of whole, peeled tomatoes and mash. Add this mixture to the saucepan and bring to boil. Add salt (to taste),1/2 teaspoon of cayenne pepper and one teaspoon of crushed red pepper flakes. (This will be spicy!) Cook for another 15 minutes and remove from heat.

Add in finely chopped fresh cilantro and remove from heat.

Serve with white basmati rice and enjoy!

Got curry?

Easy Southern Fried Chicken & Fries

This recipe is one of my favorites because it's not time consuming at all! Plan to spend maybe 20 minutes in the kitchen pulling this together. It has a flavorful crispy batter and the chicken stays moist & juicy inside. I used boneless, skinless chicken breast fillet's here.

(Using the skinless chicken always makes me feel better about eating fried chicken!)

It's my grown up version of chicken tenders and fries and it's what's for dinner.

Serves  4

First whisk 2 large eggs with 1/4 of a cup of water. 

Then stir in your favorite hot sauce to taste (mild, medium, hot). The batter should turn orange.

I guess this is the only reason I use the "southern" in the title, lots of hot sauce :)

Okay here is my secret to a flavorful crispy batter that has a lot of texture. Some people use flour only, some bread crumbs only. I use both! In a shallow dish, stir together 1 cup of flour, 1/3 of a cup of bread crumbs, salt and freshly ground black pepper. 

 

Season your chicken on both sides with salt & pepper, garlic powder, dried parsley & cayenne pepper.

Dip your chicken into the egg mixture and drench on both sides.

Then dip the chicken into the flour mixture, flip over and repeat, coat well.

Drop into a deep fryer (or pot with hot oil) and cook. I used vegetable oil today but most professional chefs recommend peanut oil for high heat frying like this. 

(I've found that vegetable or canola oil will work just fine, who keeps peanut oil in the house 24-7?)

Fry until chicken has a nice golden brown color, about 5-7 minutes, maybe less/more depending on how hot your oil is. 

While your waiting slice potatoes length wise for french fries and fry when chicken is done.

Serve chicken with fries and whatever condiments you love.

Trust me this chicken is so delicious, if you're feeling inspired try it out and please keep me posted on how your chicken & fries came out!

Top 10 Things I'm Wishing For this Holiday Season

Let me start off by saying, nowhere in this post have I written "world peace" or "end hunger", this is strictly a self-serving list of things that I am wishing for this holiday season. Please note, they are not in chronological order either, I want number 10 as much as I want number 5, they are not not ranked in any way. They are pure in the pleasure and excitement they provide me when I look at the pretty packaging they come in. Enjoy!

(I also had to pull these photos off the internet, so I apologize ahead of time if any of them are a bit fuzzy)

Number 1

Not only did this product wind up on Oprah's favorite things list, she's on the box! That is a baby picture of larger than life Oprah on the box of this creamy, lighter than air, moisturizer. Besides the "Oprah" factor, this is an award winning product and does not cost as much as some of the higher end moisturizers.

Number 2

Yes! I saw Julie & Julia, yes, I loved it. Yes, I want to learn to cook like Julie & Julia did. I was lucky enough to be raised in a family, by a mother who cooked different styles of food from different regions, I have learned a lot over the years, for which I am thankful. 

Unfortunately France was not one of the regions covered in my culinary upbringing, 'nuff said.

Number 3

If you've looked at any of my posts,  you would notice I keep it old school. I use a whisk and a wooden spoon (see Spritz Cookie post from yesterday), sadly enough this is not by choice. I am not only wishing, I am hoping, praying and writing a letter to Santa for one of these baby's. Come home to mama!

Number 4

Unfortunately, one of those baby's  (#3) can run you up to $300 big ones and I am sure the economy has effected good ole' Santy Claus too. So the more practical me, has added a hand mixer to the list!

"...one small step for man, one giant leap for mankind...".

Number 5 (Ha...ha...get it?)

Chanel is my guilty pleasure.

Chanel, chanel, chanel...there's nothing left to say.

Number 6

I <3 the look of this bag! It's so casual and comfy looking I almost want to crawl inside! 

The perfect bag to go with a T-shirt & jeans kind of day.

Number 7

Over the years I have collected and perfected many recipes, and they are sad. Their written or typed out on sheets of paper that have remnants of their ingredients on them! Not to mention they are all stuffed into pages of an old holiday edition cooking magazine I love, but misplace often. 

Number 8

No, not the ENTIRE store, but a beautiful lamb's wool blend heather gray cardigan that felt like I had wrapped myself in clouds! It would go perfectly with #6.

(Sorry I couldn't find the sweater online)

Number 9

I'm  a simple person, a little wine will go a long way! Well not really... but figuratively speaking.

Number 10

The fireside long jane pajama by Victoria's Secret. They are soft & warm, yet practical enough to wear around the house all day (umm...if you like that sort of thing).

Happy Holidays everyone! I hope you get whatever you are wishing for this holiday season!

Oh alright...and world peace too! :)

Button Chocolate Spritz Cookies

One dough THREE types of cookies! I was only making the button chocolate ones but I had to try out my new toy!! The one thing you HAVE to have in order to make these cookies is a good ole' fashioned cookie press.

Most cookie presses are made the same way they were made back in the day, you load the dough in and crank out the cookies. On my wish list this Christmas was an electric one, I was bad. I couldn't wait until Christmas, especially when I knew I would get SO much use out of it before then! I bought it for myself! Happy early Christmas to me :) These cookies are delish! When I was done I had the button chocolate, sugar sprinkled ones, and thumbprint strawberry cookies! The dough is really easy to make I gave mine a spicy kick just for the holidays! 

And the great thing, just freeze the dough if you don't want to make all of your cookies in one day.

Yields: About 5 Dozen (dependent on cookie shape &size)

In a bowl combine 3 cups of flour, a pinch of salt, 2 teaspoons of pumpkin pie spice, 1 teaspoon of allspice and 2 tablespoons of ground cinnamon.

Mix well with a fork and set aside.

In another bowl combine one large egg, 1 cup of melted butter, 1 cup of sugar & 1 teaspoon of vanilla. 

Mix well until creamy & frothy.

Stir in reserved flour mixture a little at a time until both are mixed together well, resulting in a thick dough.

Thanks Jim for taking these pictures, I definitely had my hands full!

My dough was a little too moist so I added some more flour.

Knead your dough on a flat, floured surface, add more flour if dough seems too sticky.

Split the dough into thirds. Take one third and fill your cookie press shaft. 

Press your cookie dough onto an un-greased, baking sheet. If you have a nonstick cookie sheet (like mine) use parchment paper to line your sheet. 

I ran out, but kept my fingers crossed.

Preheat your oven to 350 degrees and bake cookies for 10-12 minutes until done. 

My cookies took 10 mins. 

Meanwhile, temper some semi-sweet chocolate and fill a pastry bag with it OR MacGyver one like I did. Once your cookies have completely cooled, fill the "button" in the middle of the cookie with chocolate. Once all the cookies are filled let set in refrigerator.

Remember you can make several types of cookies with this dough and add your own flavors for taste. 

Yum! Yum! Yum!

Spaghetti Rigati & Parmesan Turkey Meatballs

The finished product (note to self- next time take the photo THEN add the cheese)

Safe to say it was delicious & served as leftovers for tonight so I got a break from the kitchen!

Jim (my husband) LOVES when I make meatballs, so I decided to try this variation last night. Most people use egg as a binding agent, it also helps keep your meatballs juicy and moist inside. I decided to use less egg and freshly grated parmesan cheese to help keep the meat balls moist AND add a great sharp flavor. The meal turned out delicious! I don't know if the way I make meatballs is technically correct, all I know is they turn out perfect each time. The great thing about this recipe is if you don't like the sharpness of the cheese leave it out and use one whole egg instead (you'll see what I mean below), AND you will still have a great tasting meatball!  I strongly suggest trying this recipe when you have about an hour to kill before serving dinner. (OMG! It's my first recipe post, this is too much excitement for me)

Serves: 4-6

Finely dice half of a large onion and a couple sprigs of parsley & add to  1 pound of ground turkey meat.

Add minced garlic, 1/2 an egg white (beaten), a 1/4 cup of freshly grated Parmesan, salt & pepper to taste and combine well. 

Form doughnut hole sized balls with hands and roll in seasoned bread crumbs.  Do not drench the meat ball in bread crumbs you want a light coat all over. 

Your meatballs can really be of any size, in my house Jim thinks the bigger the better! Just remember the bigger the meatball the longer it will take to cook inside.

Coat a nonstick skillet with vegetable oil and heat. Add meatballs when oil is hot, and brown. Turn frequently to retain ball shape and prevent over-browning. 

Remove from heat and set aside.  

(If your meatballs are on the larger size, pick the largest one and cut open to check for done-ness)

 

In another pot (an 11 inch rondeau if you have one...I <3 this pan!), coat pan with olive oil, heat to a medium, and sautee diced onions, sliced mushrooms (I used baby bellas here) and minced garlic. 

Add in 2 cans of tomato sauce, 1/4 cup of tomato paste and 1-2 medium sized roma tomatoes (cut into eighths). Stir together to combine turn heat to high and bring to boil. Reduce heat to a simmer, stir in salt, pepper and dried oregano to taste. ( Usually I also add in one chopped basil leaf but was out last night) 

Meanwhile cook spaghetti rigati per the instructions on your packet, usually five minutes if you like your pasta with a little bite or al dente. Drain the spaghetti, reserving a 1/2 cup of the pasta water, and set aside.

Add cooked spaghetti & the reserved pasta water to your sauce and toss well. Add in reserved meatballs and toss well with tongs, carefully, so as not to break the beautiful meatballs you just made! 

Remove from heat and serve, top with freshly grated Parmesan cheese and enjoy with a nice glass of wine! We sure did!