My Little Break

The good news: I'm still cooking and knitting. The bad news: I haven't had time blog about it.

It's been a few weeks since I have posted about anything. Time is really flying...I can't believe it's February! Work has been keeping me very busy. I'm also trying to make it to the gym more than 1-2 times a week (usually just 1). So far this week I've been there 3 times...woohoo!

In spite of my lack of blogging about my cooking and knitting adventures, I have been knitting up and storm and doing my normal cooking. I've been working on more coffee cup cozies, hand warmers and two new hat patterns (which I'll be blogging about soon). I have TONS of new ideas to try in the kitchen, thanks to Pinterest. I also a few new ideas for my knitting needles. Now, thanks to Pinterest, I'm more interested in learning how to crochet. Perhaps a new project to tackle on this year's spring break.

The super bowl is coming up in a few days. Like most people, I plan on attending a get-together. (If you're wondering, I'll be cheering for the Giants). I don't know what I'll be making for the party, but I'm sure it will come to me....hopefully soon.

Creamy Chicken and Wild Rice Soup

There is nothing like a warm cup of soup or chili on a cold, snowy winter day.  When picking up veggies for another recipe to have for dinner I thought, "With the leftover carrots and celery I could use them to make soup on Sunday." So that's what happened today for lunch.

I made this recipe Sonny's style of cooking...start with an idea and toss things together as you go. I didn't look at a recipe for guidance. I just put items together. I started off with the basics: chicken broth, chicken breast, a box of wild rice, chopped carrots, chopped celery and chopped onion. As Sonny was cooking the chicken, he suggested with add some garlic to the chicken. Why not add some parsley flakes to the chicken and then sauté the onions with the chicken? Oh and toss in a can of cream of chicken!

Chicken, onions and garlic!

I truly enjoy cooking and trying new things in the kitchen. I was VERY pleased on how this soup turned out. Its aroma made my mouth water and it tasted DELICIOUS! We made a good team in the kitchen. Sonny took care of cutting and cooking the chicken, I cut up and prepared everything else. I'm glad he cut the chicken because cutting up chicken into tiny pieces drives me nuts! But I don't mind cutting up vegetables...weird I know. We also had some corn bread (which was also very delicious) with our soup. A very simple soup with very tasty results!

To make the soup here's what you need and what to do:

Ingredients

* 1 can (14 oz) chicken broth

* 1 can (10 3/4 oz) cream of chicken + a can full of water

* 1 box Rice-a-Roni Long Grain & Wild Rice

* 1 large (or two small) chicken breast, chopped finely

* 1 garlic clove, minced
* 1/2 onion, chopped

* 1/2 - 1 Tbs. parsley flakes

* 1 c. carrots, chopped

                                                      * 1 c. celery, chopped

Directions

1. Cut up chicken breast, garlic, onion.

"The final result is awesome-sauce." -Sonny

2. In a small stock pot, bring the chicken broth to a boil. While waiting for the broth to boil cook the chicken in a Tbs. of oil. (Drain the chicken if needed). Add the garlic, onions and parsley flakes to the chicken and sauté until the onions are softened, set aside.

3. When broth is boiling, add the rice and seasoning packet from the boxed rice. Simmer the rice until tender, about 20 minutes. While simmering chop up the carrots and celery, if not chopped already.

4. Add in the cream of chicken + a full can of water, chicken mixture, carrots and celery to the cooked rice and broth. Simmer for another 15 minutes, or until carrots and celery are softened to your desire.

5. ENJOY! 

Homemade Cinnamon Rolls: Failure and Success

Christmas morning brings the tradition of cinnamon rolls filling the house with their delicious aroma. My mother makes the cinnamon rolls. She goes back-and-forth from making from scratch (using a recipe from her Betty Crocker Cookbook) and the tubed rolls available at your local grocery store. My family's tradition still goes on even though we all don't live under one roof anymore. The cinnamon rolls still get made and enjoyed whatever time we arrive to the house for our family get-together.

This year I wanted to attempt making cinnamon rolls from scratch. Don't get me wrong, I enjoy the connivence of the refrigerated tubes of dough all ready to be separated, placed on a cookie sheet, baked in the oven and iced when done...but there is the simple joy I find in baking that leads me to keep making things from scratch. I used this recipe here found on allrecipes.com for both the cinnamon rolls and the icing. I made the recipe twice...and not because the first batch turned out great and it was a big hit with everyone. I made a slight mistake the first time and didn't get past making the dough.

about to over flow! 

gooey and a pain to clean out!

My first attempt came Christmas Eve. The plan was to make for breakfast on Christmas Eve, then take some to my family and some to Sonny's family. I got up, started mixing everything in the bread maker, hit start and went about getting around for the day while the bread machine did its magic. When I came back to check on the dough it had filled the container and was more moist than excepted. It was then I realized that I put in too much water! I put a full cup of water when the recipe calls for a 1/4 cup. Whoops! Needless to say the batch was ruined and I didn't even attempt to salvage anything. Into the garbage went the dough. In attempts to clean up, the drain strainer and the dish brush were also thrown away due to the gooey mess I made.

cinnamon roll filling

The second (and successful) attempt occurred a week later for the new year. This time I only used a 1/4 cup water. :) This time the dough turned out how it was suppose to and plopped right out. When rolling up the dough it was a little hard to keep the filling from sliding across the dough instead of rolling with it.  The recipe says it should slice into 16 rolls, I sliced 22 rolls. I always enjoy getting more servings out a recipe than it calls for. That means more to be shared and less calories per serving! :)  I made the rolls up the night before. I placed some rolls into the fridge overnight and the rest I froze for later use. In the morning, I took out the rolls from the fridge, let them rise and baked for 20 minutes in the oven. While they baked I made up the cream-cheese frosting included with the recipe. I froze the leftover icing for later use with the extra rolls in the freezer.

warm, gooey and delicious

The cinnamon rolls tasted delicious! They were the perfect start to a snowy morning and the last day before heading back to work. There is a lot of butter in these cinnamon rolls, almost 2 full sticks! Not the best treat if you're watching what you eat. The recipe calls for pecans in the filling, but those can easily be taken out depending on those enjoying the treat's preferences. I wouldn't change anything about this recipe. Next Christmas I believe I'll be making the cinnamon rolls.

Note: To freeze the rolls I placed them on parchment covered cookie sheets until they froze (about 2 hrs). Then I placed them in freezer bags...allowing me to pull the number of cinnamon rolls desired out and bake up fresh.

Roasted Red Pepper Dip

The best type of party for me is a small get together with friends where everyone brings food to share. That is how I rang in 2012 with S. I decided to try a new recipe for the event. After I committed to what I was bringing I thought, "Oh no! I've never made this before! What if it is awful? What if nobody likes it? This could be a total disaster!" Have no fear...I had a back-up plan.

Roasted Rep Pepper Dip

I found this recipe, Roasted Red Pepper Dip, in The Good Neighbor Cookbook. It sounded like the perfect recipe for a small get together and I could serve it with a veggie tray...or so I thought. The dip contains roasted red peppers, almonds, Parmesan cheese, red wine vinegar, olive oil, garlic, salt and cayenne pepper (some crushed red pepper flakes were tossed in as well). Mix all the ingredients in a food processor until smooth. Very easy to make. I mixed it up and gave it a try. Now I'm expecting it to have a little spice to it (with the cayenne pepper)...but to my surprise it was very cheesy. I was expecting more of a hummus type dip, but I got an alternative to marinara. At this point I'm thinking, "There is no way I can serve this with veggies." Plan B kicks in...I'll still serve it with French bread slices. PERFECT! I ended up taking a veggie tray too. I served it the dip cold, but it would taste great warm. Perhaps put it in a small crock-pot and turn on the warm setting. The dip was good, but next time I would change a few things: 1) add a little more cayenne pepper and red pepper flakes, 2) use a little less Parmesan cheese, 3) use a little more roasted red peppers.

Leftover dip served over orzo pasta with chicken

All the bread was gone, but there was still leftover dip from the party. My first idea for leftovers was to serve it with chicken on top, like a sauce. Sonny baked chicken with crushed red pepper flakes, garlic powder and oregano sprinkled atop the chicken. His creation was very much the make-up-as-I go recipe. I would stop and think about the different spices I'd put on before one flake hit the chicken...but not him. He just does then thinks then does again. I'll admit, I'm a little envious of his cooking style. The chicken was delicious...it had a great kick to it. We warmed up the sauce and served it over orzo pasta with chicken and garlic bread. The (now) red pepper sauce helped balance the spice from the chicken with its cheese flavor...a good combination.

After dinner I got to thinking about other ways to use the leftovers. The next leftover recipe I would try: pizza, with the dip as the sauce. Make a homemade crust, spread with dip (now sauce), and top with various veggies...perhaps some mozzarella cheese.

Cabled Hand Warmers

These past few weeks have flown by very fast. I can't believe 2012 is around the corner. I have been knitting like crazy these past few weeks. Coffee cup cozies, a scarf and a pair of socks...all for Christmas gifts. I got everything excepts the scarf done before Christmas...I did however finish the scarf on Christmas. :) Among these projects I knitted a new pattern...cabled hand warmers.

A few years ago I made some very simple hand warmers, a solution to buying a pair of cheap gloves and cutting off the finger tips. (Which would start to unravel and then I'd buy another pair...a never ending cycle). This time I revamped the pattern to include a cable...jazzing up the pattern a little bit. I think the cable gives a little extra to the pattern. You may be thinking: "I can't do this pattern because it involves a cable and that seems difficult." Here's a little secret I learned when making a scarf a few months back...cables are in fact simple. So don't let them discourage you from trying new patterns.

These cabled hand warmers are simple to make and dresses up cold hands while at work, reading or knitting! There are a variety of things these hand warmers can be used for...even to wear outside on a cooler day when gloves are a little too much.  They don't take a lot of time either. A great project to finish in an afternoon, evening or when in the car for a few hours.

Cabled Hand Warmers

Finished Size: Approx. 7" round and 8" long

Materials Needed

* Worsted Weight  - about 80 yd. (I used Lion Brand Wool-Ease yarn, color: Oxford Gray).

* Needles - Size 8, straight

* Yarn Needle

3/3: Place 3 sts on cable needle and place in back, k3, k3 from cable needle

CK12: p3, k6, p3

CP12: k3, p6, k3 

Directions

Left Hand Warmer

CO 34 sts loosely. Make sure to leave a long end for sewing later.

Wrist Cuff

Row 1: k2, p2, k2, CK12, *k2, p2* repeat to the end

Row 2: *k2, p2* repeat 4 times, CP12, p2, k2, p2

Row 3: k2, p2, k2, (p3, 3/3, p3), *k2, p2* to end

Row 4, 6, 8: same as row 2

Row 5, 7: same as row 1 

Repeat rows 1-4 for a total of 12 rows for the wrist cuff.

Body

Row 1, 3, 5: k6, CK12, k to end of row

Row 2, 4, 6: p16, CP12, p6

Row 7: k6, (p3, 3/3, p3), k to end of row

Row 8: p16, CP12, p6

Repeat rows 1-8 three more times for a total of 24 rows for the body.

Finger Cuff

Row 1, 3, 5: k2, p2, k2 CK12, *k2, p2* repeat to the end

Row 2, 4, 6: *k2, p2* repeat 4 times, CP12, p2, k2, p2

Row 7: k2, p2, k2, (p3, 3/3, p3), *k2, p2* to end

Row 8: *k2, p2* repeat 3 times, CP12, p2, k2, p2

Row 9: BO loosely in pattern - k2, p2, k2 CK12, *k2, p2* repeat to the end

Leave a long end for sewing.

Finishing

Using the yarn needle, thread the long end left from the wrist cuff. Fold the mitt with the right side of the pattern facing out and the sides lined together. Sew the edges of the wrist and body together for approx. 4". Weave in the yarn. Thread the yarn needle with the finger cuff long end. Sew the edges of the finger cuff and body together for approx. 2", leave a 1.5" hold for your thumb. Weave in the yarn.

------------------------------

Right Hand Warmer (Basically the same as the left, only working backwards...top-down.)

CO 34 sts loosely. Make sure to leave a long end for sewing later.

Finger Cuff

Row 1: k2, p2, k2, CK12, *k2, p2* repeat to the end

Row 2: *k2, p2* repeat 4 times, CP12, k2, p2, k2

Row 3: k2, p2, k2, (p3, 3/3, p3), *k2, p2* to end

Row 4, 6, 8: same as row 2

Row 5, 7, 9: same as row 1

Body

Row 1, 3, 5: p16, CP12, p6

Row 2, 4: k6, CK12, k to end of row

Row 6: k6, (p3, 3/3, p3), k to end of row

Row 7: p16, CP12, p6

Row 8: k6, CK12, k to end of row

Repeat rows 1-8 three more times for a total of 24 rows for the body.

Wrist Cuff

Row 1: *k2, p2* repeat 4 times, CP12, k2, p2, k2

Row 2: k2, p2, k2, (p3, 3/3, p3), *k2, p2* to end

Row 3, 5, 7: *k2, p2* repeat 4 times, CP12, k2, p2, k2

Row 4, 6, 8: k2, p2, k2, CK12, *k2, p2* repeat to the end

Repeat rows 1-3. BO loosely in pattern following row 4.

Leave a long end for sewing.

Finishing

Using the yarn needle, thread the long end left from the wrist cuff. Fold the mitt with the right side of the pattern facing out and the sides lined together. Sew the edges of the wrist and body together for approx. 4". Weave in the yarn. Thread the yarn needle with the finger cuff long end. Sew the edges of the finger cuff and body together for approx. 2", leave a 1.5" hold for your thumb. Weave in the yarn.

Sugar Cookies

Christmas time is here! And with it brings get-togethers with family, friends and co-workers. It also means there are all sorts of delicious Christmas themed treats being made and shared. This weekend was the weekend I made sugar cookies. I use the recipe my mother uses, which makes delicious sugar cookies, and we top them off with homemade icing. Not only are these cut-out treats scrumptious, they are time consuming...but delicious!  Even though the process takes awhile, I have fond memories baking cookies and decorating them with my mother. Now I usually make them myself and occasionally I help my mom, but lately she's found a new helper: my oldest nephew...and he enjoys making cookies with grandma.

I had been looking forward to making sugar cookies the entire week. It takes awhile to roll out, cut out, bake, cool and decorate all the cookies...after all, the recipe estimates 7-8 dozen cookies to be made. So I planned on spending Saturday morning baking cookies and listening to Christmas music while I worked. I had to do a little prep work on Friday night. The recipe calls for the dough to sit in the fridge for at least 5 hours (usually overnight for 8 hours) I made the dough the night before. I picked up some last minute items needed Friday afternoon. I get home, unpack the items and realize I forgot to pick up eggs. So I head back out to the store to pick up some eggs. At this point I'm planning on running in and out of the store pretty quick...my mistake: going to a grocery store I'm not familiar with its layout. I couldn't find the eggs. EGGS! Eggs should be in the dairy department right? Apparently yes and no at this store. I walk in the store and walk back to the far corner where I see the dairy department sign on the wall. I see the milk, butter, cheese, coffee creamer, juices, yogurt and refrigerated biscuits, but no eggs. Finally I asked a fellow customer, slightly embarrassed, where the eggs were located. And where were they you might be wondering...they were around the corner in the cooler that ran along the same aisle as the frozen food! The frozen food coolers disguised the eggs! So much for a quick trip. Finally I returned home and got all the ingredients out, only to realized I had the wrong size of canned milk. I thought to myself, "Seriously, you have got to be kidding me!" I was not going to go back to the store and I need to make the dough that night so it could rest. So instead of making the full recipe I cut the recipe in half. Problem solved! (Hopefully I would have enough milk for the icing...)

After letting the dough rest over night I got to work. I got everything around: counter space, rolling pin, cookie dough, cookie cutters, cookie baking sheets lined with parchment paper, cooling racks and lots of extra flour. Oh and Christmas music! I listened to one of my favorite Christmas albums: Carols for a Cure, Vol. 8. I purchased this album when I was in NYC during Thanksgiving break one year. Bake to baking! There was flour everywhere. The dough was sticky, so more flour needed to be worked into the dough before it could be rolled out, cut into shapes and baked. After all the dough was used there were about 5 1/2 dozen cookies!

Next the icing needed to be made and used along with sprinkles to decorate. The icing is very simple to make. The amount of the two ingredients involved has never really been measured out by myself or my mom....it's mostly guess work. After the right consistency is established I divided the icing up so I could create red, green and white frosting. I didn't get all the cookies frosted and decorated with sprinkles...I ran out of frosting. These cookies do freeze well so I can freeze them until I have more free time to finish icing the leftover cookies.

The final product - YUM! 

These cookies are addicting and delicious. (I think I've said the cookies are delicious more than once already...) The sugar cookies my mom makes always seem to disappear at holiday get-togethers. My mom and I do make other holiday treats: Snicker bar cookies, chocolate covered peanuts, chocolate covered pretzels, chocolate bark, peanut brittle (dad's speciality), peanut butter fudge and peanut butter blossoms....but the sugar cookies are my favorite.



I hope everyone has a great Christmas season getting together with family and friends. Enjoy spending time with loved ones and enjoying the food prepared...I know I will!

Sugar Cookies - as passed down by my mother

* 5 c. all-purpose flour
* 1 c. shortening
* 4 eggs
* 1 Tbsp. vanilla
* 1/2 tsp. salt
* 4 tsp. baking powder
* 1 c. white sugar
* 1 c. brown sugar
* 1 c. canned milk

1. Mix flour, salt and baking powder together; set aside.

2. Mix shortening and white sugar until well blended. Add the brown sugar. Beat eggs and add to mix. Mix in vanilla and canned milk. Add flour mix a little at a time and mix until blended.

3. Let dough rest in fridge 5-8 hours. (Overnight)

4. Heat oven to 375. Roll out dough (don't forget to use extra flour) and cut with various shaped cookie cutters. Place on cookie sheet and bake for 5-6 minutes depending on cookie thickness.

5. Let cookies cool on wire cooling racks. When cooled, decorate cookies with frosting and sprinkles.

Homemade Frosting - as passed down by my mother

* canned milk
* powdered sugar
* food coloring

1. Mix canned milk and powdered sugar a little at a time until desired thickness is achieved. *Hint: a little milk goes a long way.*

2. Split the mixture and add various food coloring colors.

White Chocolate Chip Cookies

This past weekend came and went by so quickly. Friday night Sonny and I went to an art show which included works by one of his friends. I had never been to an art show outside of the one my high school put on at the end of every school year. So I wasn't sure what to expect. The only thing I knew before going was that the works were completed by current art school students and I met one of them a few weeks prior. There was some interesting work. The art show also inspired the baking which took place this past Saturday.

Sonny helping out

the final results

At the event there were some snacks which included some chocolate peanut butter cookies. I enjoyed them, so did Sonny, and that led to Sonny finding this recipe using the Allrecipes app. I was surprised to see the ingredients list didn't include milk. When mixing the ingredients together the batter became hard to mix with the hand mixer, probably because of the lack of milk in the mix. The mixer got so clogged that the mixer blades were slowed down...it was an interesting moment. After we got the mixer unstuck the oven phase began. Sonny was a great help in dishing the batter onto the cookie sheets. With a fire going in the fireplace, warm cookie was a nice touch to a cold, damp Saturday.