multi tasking, not my strong point

Lots to update on today, and I guess I should really break this up into a few posts.  But I'm really trying to work on my multi tasking skills.
First, my first attempt at making pasta:  semi-success!  I say only semi because I made it in a class, not on my own.  But I feel comfortable making homemade pasta on my own.  It's a little time consuming, not as fast as dumping store bought pasta out of a box.  Your time really does pay off; the pasta is super yummy!  I will be attempting to make the pasta on my own and will share with you later.
Second, a new book in a new life:  Momma A lent me the book The Girl With The Dragon Tattoo, by Steig Larsson a few months ago.  Momma A blogged about this book here.  After she gave it to me, it went on my over flowing bookshelf and I forgot about it.  I have been doing some spring cleaning and found the book.  I have been reading it for about a week now and I love it, it's a great read.  Momma A had said that her oldest son would enjoy the book also; I'm not so sure if he would enjoy the book, not like the other books he normally reads, but I will be sure to pass it along to him just the same.
Oh and more multi tasking:  I'm also watching my new favorite show, Harry's Law.  What are your favorite tv shows of the moment?

Something New

Two months have passed since Momma A passed.  As with this whole journey, I have very mixed emotions today; conflicting emotions.  I find it interesting that I am taking a cooking class today to learn something I've never made before.  A new beginning in my kitchen and also a new beginning in my life without Momma A.  

Today I am taking a cooking class with Essen, a "recreational cooking school" in Lancaster, PA.  I have taken a bunch of cooking classes with Essen over the past 2 years or so and I have loved each class.  Today I am taking a class on homemade pasta.  As many of you know, I LOVE pasta.  I eat it a few times a week.  But I have never made my own.  I've always been afraid to make it.  Have you ever been afraid to try and make something new?  I've been afraid to make something new in my life without Momma A and afraid to make something new in my kitchen.  So today is all about something new for me.  

I'll let you all know how to homemade pasta goes!   

I'll be having a drink for you, Momma A ;) 

Applesauce Muffins

It's been a little while since I've cooked from my Deceptively Delicious cookbook by Jessica Seinfeld.  Months ago, I made up a ton of veggie purees and froze them.  My freezer is filled with them.  Why not use some of it?!  So I decided on Applesauce Muffins with carrot puree.  I know, it sounds really weird.  But they turned out really well and the carrot is not the dominating flavor, but seems to just give the muffins a little extra sweetness.  The recipe makes 12 muffins, way more than I can eat by myself before they go bad.  So I gave half to my mom.  Later that evening, after giving my mom the muffins, I got a text saying "Wow, excellent muffins!  Thanks for sharing."  So now I will share with everyone else.  Recipe take directly from Deceptively Delicious.

Ingredients:


Topping:
3/4 cup old fashioned oats
1/4 cup firmly packed light or dark brown sugar
1 teaspoon cinnamon
2 tablespoons butter, melted(original recipe calls for trans fat free margarine, but I prefer to use real butter when baking)

Batter:
1 1/2 cups all purpose flour
1 cup old fashioned oats
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1 cup applesauce
1/2 cup milk
1/2 cup carrot puree(see previous blog post on purees for directions)
1/2 cup firmly packed light or dark brown sugar
1/4 cup vegetable or canola oil
1 egg

Start cooking:
1.  Preheat oven to 400 degrees F.  Coat a 12-cup muffin tin(or 2 6-cup tins) with cooking spray or live with paper baking cups.
2.  To make the topping, stir together the oats, sugar and cinnamon in a bowl.  Stir in the margarine(or butter).
3.  To make the batter, combine flour, oats, baking powder, baking soda and cinnamon in a large mixing bowl and stir to mix.  In a second bowl, mix the applesauce with the milk, puree, sugar, oil, and egg with a wooden spoon.  Add the flour mixture slowly, stirring until just moistened.  Do not over mix- the batter is supposed to be lumpy.
4.  Divide the batter evenly among the muffin cups and sprinkle with the streusel topping.  Bake until the topping is lightly browned and a toothpick comes out clean when inserted into the center of the muffins, 18-20 minutes.  Turn the muffins out onto a rack and serve warm.

Tips and Hints:

1.  Store muffins in the fridge, they will keep longer.  Reheat for about 20 seconds in the microwave.  

2.  DO NOT OVER MIX THE BATTER!  whenever making muffins or bread, never over mix.  The end result will be tough and not as moist.  

3.  I didn't freeze my left over muffins, I passed them along to my mom.  If you don't have someone to pass the muffins along to, try freezing them.  I would love to know how that turns out :)

Enjoy!  

Spring Cleaning

I'm starting to settle into my new life; new routines, new patterns.  Money is a little tight now, as always, but I feel the need to be more mindful of saving money.  My cupboards are full, so I decided that a good way to cut back on costs would be to use up everything I have before I buy more food stuff, except for fresh things(milk, eggs, bread, fruit...).  So I went through everything and found that I have tons of potatoes, all still good and ready to be cooked.  I ended up making a big batch of Cheesy Baked Mashed Potatoes.  Now to get started on the rest of my spring cleaning....

Cheesy Baked Mashed Potatoes
Ingredients:
potatoes, amount depends on how big a batch you want to make
1 cup frozen cauliflower
butter
milk
oregano
garlic salt
cheese, whichever kind you like or have on hand

Start Cooking:
1.  Chop potatoes into small pieces(the smaller the pieces, the faster it will cook!)  Put the potatoes and cauliflower in a large pot and boil until tender.  Time varies depending on amount of potatoes.
2.  Drain potatoes and cauliflower, then return to pot.  Add milk and butter and mash with a potato masher.  You can add however much milk and butter you like, depending on how creamy you want your potatoes to be.  Once the potatoes and cauliflower are mashed, add oregano and garlic salt to taste.  Add cheese to taste.  Mix well.
3.  Put potatoes mixture in a greased baking dish and bake in a 350 degree oven until golden brown on top.

Tips and Hints:
1.  Why cauliflower?  This is a trick I picked up from the Deceptively Delicious cookbook by Jessica Seinfeld.  The cauliflower adds nutrients and you can't even taste it in with the potatoes.
2.  I love cheese.  I added some cheddar cheese, mozzarella cheese, and parmesan cheese.  You can really add whatever cheese you like or have on hand.

Enjoy!

comfort food

Still missing momma a so much.  trying to find my way without her, without anyone.  i've been trying to find comfort in the little things.  I've always loved Italian food, and lasagna is one of my favorites.

Ingredients:
lasagna noodles
ricotta cheese
mozzarella cheese
1 egg
pasta sauce
tomato paste
Italian seasoning

Start Cooking:
1.  Cook the lasagna noodles as directed on the box.  Drain and rinse with cold water.
2.  In a medium bowl, mix the ricotta cheese, mozzarella cheese, 1 egg and italian seasoning until it is well combined.
3.  In another bowl mix the pasta sauce with a few table spoons of tomato paste.
4.  Spread enough of the tomato sauce mixture on the bottom of a baking dish to thinly cover the bottom.  Then place a layer of cooked noodles.  Spread some of the cheese mixture, then cover with a layer of sauce and noodles.   Continue layering until you reach the top or the baking dish.
5.  Bake in a 350 degree oven for about 40 minutes, until lightly browned on top.

Tips and Hints:
1. I place my baking dish on a cookie sheet.  It's easier to lift and incase anything spills over, it won't get the oven dirty :)
2.  I normally serve my lasagna with salad or cooked veggies.  If you like, you can put veggies in your lasagna.  I do not eat meat, but you can add meat if you like.  Just brown some ground beef in a fry pan and layer with the cheese in the lasagna.

Enjoy!

update

It has been months since I last posted.  My entire life has changed.  Momma A past away the end on January.  Life just hasn't been the same without her here.  My boyfriend of almost a year and a half and I have broken up.  I've been morning the loss of my momma and my love.  I am finally starting to move along and get one with life.  I have decided to live life for me.  I now have 2 African Claw Frogs in my family, who have yet to me named(I've only had them about a week, and I am still searching for the perfect names).  I have been cooking the food that I love.  I started going to yoga again.  I know life will never be the same without momma a, but I can try and make it the best life it can be.

One of the recipes that I made is my version of Vegetarian Chili


Ingredients: 
1 medium onion, chopped
carrots, chopped
white rice
kidney beans
1 can diced tomatoes
a few tablespoons tomato paste
frozen corn
chili seasoning, to taste
1/2 cup water

Directions:
1.  This recipe is all about chili the way I like it, so feel free to play around with it.  I like lots of rice in my chili and I don't like it really soupy.  I also don't like it very spicy.  You can adjust the recipe to your own taste.
2. Cook about 1/2 cup(dry) white rice.  Meanwhile, cook the chopped onions and carrots in a small sauce pan over medium heat until they are tender.
3. In a large pot, or your crock pot, combine all ingredients.  Stir so everything is well mixed and cook over medium heat until everything is heated through.
4. Serve warm with shredded cheese on top.

Tips and Hints:
1.  I always make a big batch so I have left overs.  The left overs also freeze very well.