sraun: castle (castle)
Minn-StF Board meeting
Start the caramelized onions (run 7.5+ pounds of onion through the mandolin)

Laundry (three loads)
Order new glasses (for me and [ profile] iraunink)
Make refrigerator pickles
Finish the caramelized onions (2.5 pounds finished product)
sraun: castle (castle)
Friday night was grocery shopping.

Saturday was [ profile] iraunink's mother's Christmas Party in the afternoon, putting pork shoulder in the crockpots for pulled pork, and an anniversary party.

Sunday was shredding the pork, reducing the liquid for use this coming Saturday, three loads of laundry, and my first ever risotto. [ profile] iraunink declared we could do risotto again.
sraun: castle bundt cake (cooking)

20 oz. ground turkey
1 rutabaga (about the size of my fist - 3-4" in diameter)
2 carrots (the bigger ones in the bag)
3/4 cup caramelized onions
1 red pepper
3 cloves of garlic
1 small can sliced button mushrooms, liquid reserved
Penzey's Turkey Soup Base
Penzey's New Curry
Penzey's Ground Armenian Cumin

Grate the rutabaga & carrots. Give them a quick chop to turn the long pieces into shorter pieces. Mince the garlic. Cut the pepper up into smallish pieces.

Brown the turkey. Season with ~1 T of curry & about half that much cumin. Remove from the pan.

Put some oil in the pan. Add the rutabaga & carrots, add the mushroom liquid. Cook until they've lost about half their volume. Add the pepper, garlic, mushrooms, and caramelized onions. Season with ~1 T of curry & about half that much cumin. Stir well. Add about 1 cup of prepared soup base. Mix well, cover, and let simmer for about five minutes. Add the browned turkey. Mix well, add another 1/2 cup of soup. Taste. Add ~2 T of curry & about half that much cumin. Add another 1/2 cup of soup. Simmer for a few minutes. Taste. Add about five grinds from the pepper mill - taste. Add another five grinds. Declare it good.

As prepared, it's pretty dry. If I wanted a sloppy joe consistency, I'd add another cup or so of soup, and a little cornstarch slurry to thicken it up.
sraun: castle bundt cake (cooking)
My darling [ profile] iraunink bought me an Anova Sous Vide Immersion Cooker for Father's Day (probably plus another event or two).

We've used it four times now - for salmon burgers, pork loin, fresh veggies (green beans and corn), and steak. We've been very happy with the results.

The steak was tonight - along with it we had broccoli salad from the grocery store deli, roast baby candycane beets, and beet greens. I've never made, or - that I can recall - had beet greens before. They were sufficiently easy and good that I'm going to be doing them consistently when I buy beets from now on!
sraun: castle bundt cake (cooking)
Pesto Turkey Loaf

Ingredients - 2 lb ground turkey, eggs, breadcrumbs, and 1/2 cup prepared pesto

Verdict - a little bland, but definitely edible

If I do it again, I'll toast the pinenuts, put the basil, pinenuts, and parmesan in the food processor and chop it until it's not quite a paste, and add that - without the olive oil! With the objective being to have about a cup of stuff to add.

And maybe have some prepared pesto to spread on top either for the last 5-10 minutes, or else right after it comes out of the oven.
sraun: castle bundt cake (cooking)
Just finished turning 7.5 lbs of onions into 4.5 cups of caramelized onions.
sraun: castle bundt cake (cooking)
Earlier this week we took some pork loins out of the freezer.

Last night I made a marinade of (approximately) four parts Plum Sauce, one part Hoisin Sauce, one part Soy Sauce, and about an inch of fresh ginger root, grated. Poured it over the pork loin in a ziplock bag, and put it in the refrigerator.

This morning I peeled, cored, and sliced three Gala apples, and put them in the bottom of the crockpot. Over that went a container of blueberries (the small size at the grocery store), and about as much raisins (by volume) as blueberries. Then about a quarter-cup of apple juice. Then the pork loins, and I poured all the marinade over that. Turned it on Low.

The plan is to take the pork loins out, and toss all the fruit in my food processor to puree it.

I expect it to be pretty good.
sraun: castle bundt cake (cooking)
I made Turkey Curry Joes for dinner last night.

2 lbs Turkey
2 sweet peppers (one yellow, one orange)
1 onion, medium large
garam masala
Maharajah Style Curry Powder
salt & pepper
1 c prepared Penzey's Vegetable Soup base
cornstarch slurry

All the spices except the salt came from Penzey's.

Dice the peppers & onion to about the size you expect the ground turkey to be after it browns.

Sweat the peppers & onion - add some salt, pepper, cumin & garam masala. Transfer them to a bowl.

Brown the turkey - add some salt, pepper, cumin & garam masala. Add the cooked veggies back in.

Add a bunch of Maharajah Style Curry Powder. Add the soup.

Get your wife to taste it. She says to add paprika. Do so.

The liquid is boiling - add the cornstarch slurry. Mix well, and transfer to a big bowl for serving.

Serve with whole wheat and Miami Onion buns. (Don't ask me what Miami indicates about the onion buns - that's the way Cub Foods labelled them.)
sraun: castle bundt cake (cooking)
Gluten Free Italian: Simple and Delicious Recipes for Cooking Italian Cuisine

73 pages - no idea if it's any good, but at free I figured it was worth grabbing to check.

Here's the description:

Want to cook quick and easy gluten-free Italian food that you, your friends and family will love?

Well, this is the book for you. Simple gluten-free Italian recipes that anyone can follow to whip up incredible dishes.

Following a gluten-free diet can be difficult.

So many of your favorite foods are off limits and if you’re like me and you love Italian food, this can be a pain. This book is perfect for your gluten-free lifestyle… lots and lots of delicious, Italian recipes so that you can enjoy your favorite foods without feeling guilty.

You may be gluten intolerant or you may choose to avoid gluten for health benefits (of which there are many) but sometimes you just need a flavorful, hearty home cooked Italian meal!
Craving a pasta or pizza tonight? I've got you covered with a whole host of simple recipes to follow.

The recipes in this book let you eat your favorite Italian dishes without affecting your body, health or diet efforts!
Inside you will find quick and easy recipes for cooking delicious gluten-free Italian cuisine that will blow you away.

But that’s not all… we all need something sweet in our lives so I decided to give you a bunch of gluten-free recipes for desserts. Now you can satisfy that sweet tooth 100% guilt free.

Never cooked Italian food before? Don’t worry this book is for people of all skill levels. Nothing complex in here… just quick, easy, delicious recipes.

Don’t forget… when you buy you also get an awesome free gift as my way of saying “Thank you!”

So get out your apron, heat up the pans and get ready to cook some delicious Italian cuisine.
sraun: castle bundt cake (cooking)
I'm contemplating being in the market for a Keurig Vue, but I'd really like to see / test one first.

Anyone local to Minneapolis, MN have one that they'd care to show off?


Feb. 14th, 2014 05:58 pm
sraun: castle bundt cake (cooking)
[ profile] iraunink and I were mean and cruel yesterday. We took Erin, the daughter-in-law who loves to bake, to visit a store she did know existed two weeks ago - the Nordicware Factory Store.

She was suitably impressed. And says that it's a good thing she lives so far away from it!

And I got a new Bundt Pan - they call it the Holiday Tree Bundt Pan. It looks like a circle of evergreen trees with a model railroad running around the bottom.
sraun: WTF? (wtf)
I've been up about 33 hours at this point. I'm not used to that any more.

I got up about 10:30am on Sunday and started onions caramelizing in the crockpot - they got turned on about 11:30am. This is supposed to take ~10 hours, it normally runs me 12-14. 24 hours later, they were done. And I really couldn't just go to sleep on them - I wasn't certain when they were going to finish.

After they finished, I ran errands. I came home with lunch, then [ profile] iraunink and I ran errands. I'm going to bed - I have to get up about 6am tomorrow. Errands included haircut, boot shopping, picking up prescriptions, ordering glasses (3 pair for me, 1 pair for [ profile] iraunink), and shopping for a new media center. More on that last in a later bottle.

Chore day

Oct. 26th, 2013 07:56 pm
sraun: castle (castle)
Today I got four loads of laundry done and cooked dinner - tabbouleh and roasted root veggies.

The tabbouleh used up the parsley and mint from the back yard, I used quinoa for the grain. I got carrots, turnips, and beets at the farmer's market yesterday - combined those with some onions we had on hand, cubed it all, tossed with olive oil, salt, pepper, and cumin, tossed in the oven at 450F for about 45 minutes (or was it an hour? whatever) - together, they made a good dinner, and we have enough leftovers for a couple of meals.
sraun: castle bundt cake (cooking)
I stopped at the Minneapolis Farmer's Market on the way to work this morning. (This may become a regular Friday thing.) I picked up four trays of veggies - two of orange & red bell peppers, one of onions, one of zucchini. (Yeah, I know - but they looked really good, and it's been months since I had any! And we aren't planting them this year.)

Dinner tonight was half the bell peppers and one of the onions - I made fajitas. Sliced it all thin, cooked it with fresh-ground pepper and some cumin, added some chicken (The chicken is pre-cooked - we cook it in large quantities, then cube and freeze in one cup packages), and some lemon juice because it was drying out too much,.

[ profile] iraunink's comment was that I can do that again. When I do, I'll probably add something with some heat - Penzey's Arizona Dreaming, crushed red pepper, something along those lines, and more cumin than I used tonight.

The other half of the bell peppers is snacks for gaming tomorrow. The zucchini and another of the onions will be turned into dinner on Sunday - garlic & onions in oil for a few minutes, add a can of diced tomatoes w/ liquid, the zucchini, and some chicken, add whatever spices are tempting at the time, and simmer until the zucchini is cooked.
sraun: castle bundt cake (bundt castle)
At my Birthday Party / Minn-StF Meeting on Saturday, someone asked for my recipe for this (the icon is this cake, and I did use the same pan on Saturday).

Vegan Spice Cake

modified from a recipe given to me by [ profile] pameladean

* 1 1/2 cups flour
* 1 cup brown sugar
* 1 tsp baking powder
* 1 tsp baking soda
* 1/2 tsp cinnamon
* 1/2 tsp allspice
* 1/2 tsp ground cloves
* 1 tsp ginger
* 1/2 tsp salt
* 1 tsp vanilla
* 1 Tbsp vinegar
* 5 Tbsp oil
* 1 cup warm water

Preheat oven to 350 degrees F. Spray an 8 inch square pan with cooking spray.

Mix all dry ingredients in a large mixing bowl. Make three wells, add vanilla to one, vinegar to one, and oil to one. Pour the warm water over all, stir only until combined - do not overmix.

Pour into pan and bake for 30 minutes or until done.

Scott Raun's modifications for Castle Bundt Pan:

* Double the recipe
* Add one peeled, finely chopped baking apple
* Use Apple Cider Vinegar
* Baking time is 45-60 minutes - use the toothpick test

As a note - I was out of powdered ginger, so I substituted 1 tsp nutmeg and 1 tsp Chinese Five Spice Powder.
sraun: Minn-StF Logo (Minn-StF)
This is what we have planned so far for the Minn-StF Meeting at our house on October 1st.

* Pulled Pork / Barbecued Pork Sandwiches (the hard part is done)
* Wild Rice and Black Bean Soup (this should be vegan)
* Anniversary Cake

* Assorted other munchies, exact mix to be determined
* Assorted beverages, including some beers and a couple of ciders (the alcohol is left over from Linda L.'s meeting, she passed it on)
sraun: castle bundt cake (cooking)
We really need to do more cooking, and less microwaving. One of the things that slows us down is having to hand-wash the non-stick frying pan.

I'd like to find a dishwasher-safe non-stick frying pan, maybe two, 8" and/or 10" diameter. The on-line reviews that I've been finding are wildly variable, and I don't have the patience to try to calibrate them. So I'm asking a pre-calibrated group.

Any suggestions?
sraun: Mac's puppies piled up and sleeping (puppy pile)
I slept 16 hours yesterday - which was about 5 more than I was really expecting.

The Minn-StF Meeting went well - IIRC, we ended up with about 28 people, the last person left about 10pm. The pulled pork, potato & cauliflower curry, and chocolate fondue all went over well. I'm less certain about the guacamole and french onion dip - the fact that there was some of each left may have spoken more to the amount of other stuff than that were actively disliked.
sraun: portrait (Default)
has lived with someone who worked graveyard, or knows someone, or even just has an opinion.

I started working a graveyard shift yesterday (4 days a week, roughly 11pm-9am). I'm (trying to) go right home after work and get to sleep soon.

The schedule is looking like:

~6pm - get up
7-9pm - have the big meal of the day (usually made by me, then shared with the lovely [ profile] iraunink
~11pm - go to work
~3am - have a medium sized meal
9am - leave work, get home, have a light meal, maybe a heavy snack, go to bed

What would you call the meals? I'm currently tending towards dinner, supper & breakfast.

New toy!

Aug. 27th, 2010 09:04 pm
sraun: castle bundt cake (bundt castle)
The Moneygram severance check showed up yesterday, I got it into the credit union today, and we went to Kitchen Window and bought a Sodastream machine after work. We're home, I've cleaned all the bottles, and made up a bottle of Diet Cranberry-Raspberry. It's not going to be a frequently made up flavor, but we'll probably keep it on hand - it'll make a nice break.


sraun: portrait (Default)

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