(Week 40) Let the Fat Lady Eat and than Let Her Sing! January 18, 2011

Rating: A, Yummy classic, Sloppy Joes. We tried ours with ground turkey and ate it in pita bread. No leftovers here! http://allrecipes.com//Recipe/sloppy-joes-ii/Detail.aspx

Rating B+, I found the recipe in Fine Cooking Magazine but they try to make you pay for the recipe online so I found the same recipe or you on a free site! This recipe is a bit labor intensive but for a special occasion is feels very special. It simply looks like strawberries with a tanned whip cream, but the complexity of flavors and texture are something unique and yummy! http://www.food.com/recipe/strawberries-with-balsamic-sabayon-375033

Rating A+, I make these every year. They taste like a Girl Scout Cookie, Thin Mint. But the secret ingredient is a Ritz cracker! You will get messy when you make these! http://www.kraftrecipes.com/recipes/mint-thins-107762.aspx

A-, great way to get your veggies. I liked the flavor of the edammame, but the texture was strange. They were kind of starchy like peas. Salted Edammame in the pod is where it's at, but that wouldn't work for this dish. The sun dried tomato added a lot of flavor to the dish. http://www.bhg.com/recipe/vegetables/tri-color-vegetable-saute/

Rating B, these Latkes were good and not too difficult to make but they were really spicy! I like latkes though because you can make them with a variety of ingredients. We did ours on an electric skillet. I think they would have gotten crispier on the stove top. http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=50400000108357

Here are the final treats that I ran out of time to blog about.  Many were so good I wanted to make sure that I still shared them with you!  Click on the picture of the dish or copy and paste the link in the description to take you to the recipe.

Mr. and Mrs. signing off.

Rating B-, I figure out that I rated them low because I don't like so much mint flavor in my foods. If you like mint you will love this. Otherwise omit the mint and these jump up to a B+ rating! http://www.finecooking.com/recipes/grilled-hoisin-chicken-lettuce-cups.aspx

Rating A+, this was resturant quality bread, moist and insanely good flavor. Serve with a side of Marinara Sauce for dipping. Enjoy! http://www.tasteofhome.com/Recipes/Herb-Bubble-Bread

A+, Fresh-Fast-Flavorful. Make this in 10 minutes or less, lots of good fat in the Avocado! We will be making this again. http://www.tasteofhome.com/Recipes/Tomato-Salad-Stuffed-Avocados

A+, easy and flavorful! From the Cooking Light Vegetarian Cookbook. I can't find the recipe online for some reason so I will type it here: 1 12'' wheat crust (boboli), Two plum tomatoes sliced, 1/3 cup pesto sauce, 3/4 cup goat cheese, 8 asparagus spears cut in to 2 inch pieces. Cook at 450 degrees 10-12 minutes.

(Week 39) A Farewell Letter Titled: The Kitchen is CLOSED January 11, 2011

As I was preparing dinner the other night I casually mentioned to Mr. that “onenightaweek” was over.  I expected him to jump for joy or let out a friday fist pump, but there was none of that…he actually seemed a little bummed.  Had he enjoyed our cooking time together more than I thought, had he concluded that his wife was secretly a writer and he wanted to read more, or was he just going to miss eating the food?

His motive was irrelevant at that point because the decision was already made.  We had started this partner project as a one year resolution to get more acquainted with the kitchen and spend time together bettering ourselves.  Over the last year we did this quite well.  Perfect no, but we had fun.  We’ve cooked plenty of tasty dinners with some  major league duds thrown in there.  But over-all, nobody lost an eye (Mr. almost lost his hand, but that was months ago)!   Our year of rehab was up, and I wanted to go out on top instead of being that show they never canceled (the one where every character has changed actors but the show never dies…Horrible!)  Last night’s supper was a winner, so let’s end there–Kung Pao Chicken and Coconut Jasmine Rice.  (I do plan to add one more post encompassing the photos and recipes that I never got the chance to blog about in 2010.)

We are far from experts, but in the last year many things have changed.  I now eat sushi, regularly.  I can tell you the difference between a shallot, scallion, and scallop–those always used to confuse me.  I know that I’ve tried polenta and mint and I’m not a fan.  I still hate bananas but I’ve learned never to say never, some foods take on new form with the right cooking technique or seasoning–i.e. dates.  And I know that some ingredients make some of the world’s most beautiful combinations, take cilantro and lime.  Superb!

On the other hand, somethings didn’t change a bit.  I am still the world’s messiest cook in the kitchen.  After I cook there is a coating of food, oil, and dishes smattering the room.  And Mr. knows without a shadow of a doubt that he will continue to man the grill but the rest of cooking is no Sports Center  (it’s safe to say he will be hanging  up his apron this year).

I’m not done blogging, nor am I done cooking.  But for now, our cooking will be done in a much more private, and far less self-deprecating, way.  We hope you have enjoyed cooking, laughing, and dining with us.  The recipe below is spicy and sweet leading me to believe that  it should appeal to everyone on your list.  It reminds me of the last year,  if you haven’t  found happiness and humor somewhere between our highs and lows, then I’m not sure if you can be helped:)  But for the rest of you Happy Cooking, our weekly moments together will truly be missed!

Cheers,

Mr. & Mrs.

P.S.  This all could have been avoided had our mothers only cooked for us and taught us the Joy of Cooking.                    

WHAT!!! Who said that?!  Someone’s been editing my posts again!  Sorry Mom, love ya:)

P.P.S.  Who’s got ideas for the next blog???

Recipes and Reviews:

Kung Pao Chicken with Coconut Jasmine Rice:  A+, I had to take this one from my best friend throughout the cooking process..Mr. aside, Cooking Light Magazine!  Thank you Coy family for getting me a years subscription for Christmas, this will ensure that the cooking continues in 2011.  As I mentioned, the Kung Pao Chicken is spicy but the coconut jasmine rice tames the heat with a creamy texture.  Overall the dish was very simple to make.  Chop the veggies, start the rice on the oven, then get to work in the skillet.  My favorite part was how the rice and stir-fry were ready at the same time.  Kitchen success.

(Week 36) Sweat and Bacon, This is the New Thanksgiving January 4, 2011

Aww, hazel nuts!  This blog post stands as evidence that I am holidays behind.  I’d like to let myself off the hook since Mr. and I ran another half marathon, Mr. started a new job, we traveled to Georgia, California, and Michigan, and we moved across the country in the last month, but you didn’t stop by to hear excuses, your here to eat and eat you shall.  I hope that you saved a little room for dessert.

Thanksgiving has been a rather interesting holiday for Mr. and I the past few years.  We’ve celebrated at a church down South with rich creole flavors while doing Hurricane Katrina clean-up.  Another year was spent as newly weds and I had to produce my first thanksgiving for the in-laws, at our place.  And last year’s festivities took place in rural Argentina where everything had to be cooked from scratch.  Mr. and I peeled potatoes outside with dull knives while my mom and niece broke walnuts on the large rock in the front yard.  It was about as close as we’ll ever to come to paying homage to our pioneer ancestors.  Mind you, we did not have to hunt down our own meat, but given the chance I think my nephew would have loved the opportunity!

This year was unique in its own right.  It was just me, Mr., and Mr’s Sister and Brother.  The morning started out with the Atlanta Half Marathon, a very hilly 13.1.  The race started from a new location and the logistics were just shy of nonexistent.  At 6:30am we entered a traffic jam to exit the highway.  At 7:10 we were still in it.  The race had a 7:30am start time.  We noticed a few people jump from the passenger seats of their car in an attempt to walk the last mile to the race.  Once we determined this was the only option to possibly make the race, we followed suit.  As we sped-walked the shoulder of the highway, our pack continued to grow with other spandex-ed individuals.  By that point it was all part of the adventure.  We made the starting line less than five minutes before the gun went off for our wave.

The weather was amazing, the hills however were more than we had realized we signed up for!  By the time we crossed the finish line it was time to start thinking about replenishing some of those calories.  (I fully recommend this type of activity to help maintain a guilt-free Thanksgiving:)

Because it was just the four of us, everyone chipped in to help cook, set the table, pour the wine, clean-up…all the important things.  Mr’s Sister had sent me a recipe a few months back for candied bacon.  The entertaining aspect of this was that she works in health and public policy and is usually a very conscience eater in terms of where it comes from and what’s in it.  I guess we all have our weaknesses and her’s was bacon with a sugar crisp coating.  I was more intrigued by the idea that bacon was now a dessert food.  In honor of equal representation to food types, cooking methods, bacon, and sugar, the recipe came to fruition.  The bacon sizzled, spat, and crystallized right before out eyes.  We served it warm, on top of vanilla ice cream, as the grand finale to another unique Thanksgiving.

Though we do not promote fat covered with diabetes, we do promote a ridiculous and tasty treat in moderation.  Just make sure you enjoy the candied bacon after a long run otherwise your likely to be chased by a pack of wild dogs when your sweat smells like bacon.  Happy Holidays!

Recipes and Ratings:

Candied Bacon:  B+, This treat is intense.  Very tasty, but best eaten in small quantities.  At first we hadn’t cooked the bacon long enough, the taste was good but the texture was off.  Make sure the bacon cooks fully so that the sugar can melt and crystallize.   Just eye ball it.  When and doubt, sample the goods during the coking process and keep cooking until it reaches a crisp texture.  I can image this bacon has a wealth of possibilities…crumbled candied bacon atop cupcakes??  The list goes on….