Monday, March 23, 2009

March 2009 Gathering

We met yesterday at Theresa's house, and everything was wonderful (not that any of us would admit to anything less!). The main dish required a long cook time, so Theresa had done most of the prep work and cooking by the time we arrived. It was nice to have more time than usual to chat!

Ladies, please let me know if I got the names of any of the dishes wrong, or if there are links to any of these recipes:

Appetizers (Mary): spinach dip and pumpkin dip
Salad (Janet): Chinese broccoli slaw
Main Dish (Theresa): Scott's short ribs (adding 2T of tomato paste after cooking the garlic)
Side Dishes (Carol): three cheese mashed potato bake, asparagus and tomato saute
Dessert (Tonya): meringues chantilly with roasted berries (with the addition of whipped cream that for some reason is missing from the recipe!)

Tuesday, March 17, 2009

Breakfast for dinner!

Believe it or not, I decided to try a recipe without requiring 100+ 5-star online user reviews. I saw this in the Williams Sonoma catalog while I was visiting my sister in Louisiana a couple of weeks ago and managed to stow away the recipe in my luggage. I definitely overcooked the bacon since you cook it in the skillet first and again on top of the puff pastry, but lesson learned.

If anyone wants to try it, Williams Sonoma does have the Breakfast Tart recipe on their website.

Sunday, March 15, 2009

"Not your best effort"

This is what my dad said after trying a cake I baked last night "not your best effort". That was a nice way of putting it. It was an ambitious cake, Swiss Apple Almond Cake, with 5 layers: cake, raspberry preserves, apples, topping and a lemon glaze. I think the downfall was the topping. The topping was 1 cup ground almonds, sour cream, eggs, sugar and a bit of flour. It made a grainy cake like topping. Maybe where I went wrong was I did not grind the almonds fine enough. I used my new processor but were they supposed to be as fine as flour? It is edible and I think tasted better last night when warm. It would be impressive at a dinner party but not the kind of cake you make to nibble on all week long.

Monday, March 9, 2009

I have new dishes!

Ever since the new house and my red dining room, I have wanted red dishes. I asked for Pier One gift cards for Christmas and finally bought these a couple of weeks ago. I love them! The color is actually much brighter. The bowl is very deep, which I like much better than previous dish sets that had shallow bowls. I did not buy the coffee cups.
For appetizer plates I went with the small, square ones in this set.
I also bought new glasses, but I could not find a picture of them.
Just doing my part to stimulate the economy!!

Sunday, March 8, 2009


Lately vegetables have been devoid in my meals. After a few days of that I start to feel icky and begin to plan a week of fruits and vegetables. In my slow cooker AS WE SPEAK is a pound of stewing beef (pre-cut from HEB), 2 cans of tomato sauce, a cup of left over red wine, a large can of diced tomatoes, half an onion, couple of small potatoes, half a cabbage, and 1/2 a bag each of frozen green beans and frozen corn. Spices are a hodge podge of Italian seasons, salt, pepper, garlic powder and red pepper flakes. I will eat this for dinner tonight and lunches this week and freeze the left overs when I start to think NO MORE SOUP!

Also during this week I am going to eat yogurt (Brown Cow brand vanilla), fresh strawberry and granola parfaits for breakfast and grapes for a snack. By the end of the day I should have 4 servings of vegetables.

Thursday, March 5, 2009

Green salad with strawberry balsamic vinaigrette

I wanted to make something using some strawberries I brought back from Louisiana on Monday. I decided on Rachael Ray's green salad with strawberry balsamic vinaigrette. I added grilled chicken, toasted almonds and some feta to make it a more hearty salad.

I used my Penzey's Florida pepper on the chicken, which has a lot of citrus flavor. We really need to take a field strip to the Penzey's store in the Heights some weekend soon before it gets too hot!