Kitchen Gadget Girl Cooks

Last week’s menu plan worked so well, if I do say so myself. The crockpot sloppy joes were a big hit, especially after soccer practice, and the chicken with tarragon tomato sauce was very easy to throw together. However, don’t make the mistake I did – I used yellow plum tomatoes and when they were whirled together with the tarragon, came out looking a little like cat barf! Also, go easy on the garlic, it can overwhelm that sauce.

And now, onto this week’s plan. Our veggie box contained Heirloom Tomatoes, Oregano, Mixed Potatoes, Garnet Sweet Potatoes, Red Beets, Bok Choy, Strawberries and Anaheim Chilies. The last my husband is thrilled about, as we use those to make some of his favorite New Mexico dishes.

I also pulled a couple yellow squash out of our garden, and the tomatillos might finally be ripe. My plan for the week of August 31st is:

Monday: Grilled Salmon, sautéed Boy Choy, Sweet Potato fries

Tuesday: Potato Soup with Green Chilies, sliced Tomatoes with Oregano, Grilled Cheese Sandwiches

Wednesday: Roasted Beets, Vegetable Tian (with squash, tomatoes, potatoes), Grilled Sausages

Thursday: Leftovers

Friday: Movie and takeout

I have tarragon left over from last week, so I am going to take Lisa’s suggestion and make tarragon mayonnaise and have BLTs with mayo for lunch this week (lucky me!). Any leftover green chilies will be roasted and made into Basic Green Chili Sauce, which we use for a bunch of things – enchiladas, smothered pork in green chili sauce, posole as a vegetable. All these recipes come out of The Feast of Santa Fe, by Huntley Dent, a great resource for Southwestern cuisine.

It feels like forever since I published my last menu plan, but with school starting today, as well as soccer practices starting this week, I feel as though I need to be extra prepared. I will also be pulling out my favorite pressure cooker and crock pot, to get a jump start on the following weeks.

Our CSA box from Two Small Farms included Tomatoes, Grape Tomatoes, Strawberries, Lettuce, Tarragon, Erbette Chard, Scallions, and Bok Choy. My menu plan for the week of August 24th is as follows:

Sunday: Chard souffle; Quinoa salad with Tomatoes, Artichoke Hearts, Avocado and Scallions; Melon balls and strawberries

Monday: Grilled London Broil (on sale at Whole Foods), grilled scallions, sauteed Bok Choy, mashed potatoes (instant, gah!)

Tuesday: Leftovers

Wednesday: Crock Pot Sloppy Joes (I am going to use the updated version and make a double batch to freeze), carrot sticks

Thursday: Grilled Chicken with Tomato Tarragon Sauce, salad, bread

Friday: Take out and movies

I also noticed that organic seedless grapes and organic cantelope are on sale – I will pick those up for lunches this week. And somewhere in there I need to find time to make back-to-school chocolate chip cookies. Ooh, it will be a busy week!

For more Menu Plan Monday ideas, check out Org Junkie!

Last week, at our annual play date with Beth and Amy and the kids, Beth asked for suggestions for school lunches, since she has not ever had to make them before. Before school started last year, I posted a list of 13 lunch ideas. But today, while having brunch with Jen and Bharat today, we got to talking about making school lunches and ideas for things besides sandwiches. So, with the help of the trusty booklet that came with my kid’s Laptop Lunchbox, here are 10 no-sandwich lunch ideas:

1. Yogurt, granola and fresh berries, baby carrots
2. Crackers, cheese and grapes, sliced tomatoes
3. Pitas with hummus, cucumber slices, kiwi
4. Pancakes with syrup, hard boiled egg, fruit salad
5. Mini Bagels with cream cheese, apple slices
6. Pasta salad (with peanut dressing, or your child’s favorite), shredded carrots, bell peppers
7. Quinoa salad with tomatoes, basil and avocado, orange sections
8. Bean and cheese burrito, jicama and cherry tomatoes
9. Tortilla with cheese slices, edamame, strawberries
10. Chicken noodle soup, whole grain crackers, carrot and celery sticks, watermelon

And here are some gadgets you might consider having in your lunch-making arsenal:

Laptop Lunchbox

Lunchbot (get the Uno and the Duo for the most flexibility)

Thermos Food Container (this one has a spoon that hides inside the lid)

Stainless water bottle

When my friends Christy and Tim gave me Hello, Cupcake! for my birthday, I was surprised. I am not that much into cupcake making, although I have been known to make a cupcake cake or two. Also, while I like to decorate my kid’s birthday cakes, some of these books have a way of being over the top.

Not so, Hello, Cupcake!

From the outset, the book’s tone is very casual and comforting. The authors, Karen Tack and Alan Richardson, lay out the steps in easy to follow directions. The very beginning of the book covers the basics of cupcake decorating, and shows loads of useful techniques, including piping frosting from Ziploc bags and dipping cupcakes to create a smooth finish.

My favorite technique was learning how to make the multi-colored frosting used for grass and puppy fur. The book also includes recipes in the back for cake and frosting, although the authors are quick to point out they prefer using canned frosting for some of the effects.

On July 5th, we had the opportunity to use the book, as my kids wanted to make the Corn on the Cob cupcakes (all by themselves!). And as you can see below, they turned out pretty good!

I recommend this book for home bakers who like to experiment, culinary kids, as well as more serious bakers looking for new techniques. Tell me, have you tried any recipes from this book?

Figs are starting to appear in the store and farmer’s markets, and this recipe seems a great way to preserve the figs for the cold winter. This pickle uses cinder vinegar, sugar, cloves and cinnamon, which gives a deep, hearty flavor to the fruit.

The recipe comes from my Grandmother’s neighbor, Mabel, and was originally written out in 1949.

Pickled Figs

• 15 pounds figs
• 7 pounds white sugar
• 1 quart cider vinegar
• 1 ounce stick cinnamon
• 1/2 ounce whole cloves

Boil figs for 10 minutes in 4 quarts of water and drain.

Prick on two sides and boil in syrup for 30 minutes, each day for 4 days. On 4th day, after boiling, put figs into hot, steralized jars, strain syrup and pour over. Process 10 minutes in a boiling water canner.

Check out Joy of Desserts for more Vintage Thursday recipes!

In my “Big Clean” last week, I unearthed several recipes I had clipped and meant to try. One of them was from Sunset Magazine, make your own frozen yogurt. And in the back of my fridge was a container of Fage I bought at CostCo a couple weeks ago – perfect!

Frozen Yogurt

• 1 32-ounce container plain nonfat yogurt
• 2/3 – 3/4 cup sugar (depending on how sweet you like it)

Mix sugar into yogurt (put the yogurt into a bowl, it is much easier that way). Spoon mixture into ice cream maker and freeze according to manufacturer’s instructions. Serve immediately (much easier, and the consistency is better, IMHO)

30 minutes later, I was happily indulging in this healthy, fat-free frozen treat. Next time, I might go for a tarter yogurt, but the creamieness of the Fage worked well in the end product. Also, I would make this right before I want to eat it – I froze some for a snack later and it is now as hard as a rock.

As a long time subscriber to Sunset, I am thrilled to see that they are moving content online. For a long time, I have searched recipes through MyRecipes.com, which includes recipes from Sunset, Cooking Light and Real Simple. Now they have blogs! Here are the ones I just added to my reader:

You’ve Got to Taste This

One Block Diet

Sunset Traveler

Do you read Sunset Magazine? Are you reading them online now? How much do you love their chickens?

With all the squash, summer and zucchini, in my garden, I am actively looking for recipes to use it all up. Fortunately, I uncovered this gem in my recipe box – the original is from Bert, a friend of my Mom’s from college. I was reacquainted with her three years ago at my aunt and uncle’s 50th wedding anniversary, and Bert and her husband have been joining us for Thanksgiving ever since. What a great surprise to find this recipe in my box!

Zucchini Squash and Tomato Bake

• 1 pound summer squash or zucchini
• 1 egg, lightly beaten
• 1 cup cracker crumbs

Slice squash into 1 inch slices. Dip into beaten egg, and coat with cracker crumbs. Melt butter in cast iron (or other oven safe) pan and brown squash slices on both sides.

• 1/2 medium onion, chopped
• 2 cloves garlic, smashed
• 1 cup tomato sauce
• 1 cup water
• 2-3 Tablespoons Parmesan cheese

Sprinkle onion and garlic over squash. Add salt & pepper. Pour tomato sauce and water over squash. Sprinkle with Parmesan cheese.

Bake uncovered in 350F oven for 30 minutes, until tender. Add a little water if it appears to be too dry.

Visit Joy of Desserts for more Vintage Thursday recipes!

My friend Anna, occasional cycling buddy and neighbor around the corner, is off to grad school this fall and her first apartment by herself. An apartment by herself. Can you even imagine?

On our ride last week, we talked about moving into the apartment and how she was going to be getting hand-me-downs from her brother to stock her new kitchen. That led me to think about what I consider essential kitchen tools for the college student, graduate student, or basically anyone moving into their first apartment.

A great cookbook can go a long way – I would recommend any of the Mark Bittman “How to Cook Everything” series, especially How to Cook Everything: The Basics. And here is my list of 10 must-have kitchen tools for the newly graduated/first-time apartment dweller:

#1. Pressure Cooker

I am sure you saw this coming, I talk about the joys of pressure cookers all. the. time. Seriously though, for a busy grad student, or young career person, a pressure cooker is a huge time saver. For the apartment, I would suggest a fairly straight forward model, such as the Fagor Splendid 6-Quart Pressure Cooker. Not only can you whip up a butternut squash risotto in no time flat, the pressure cooker can also be used to make fluffy rice. Be sure to include Lorna Sass’s Pressure Perfect cookbook, a great introduction and reference book for cooking under pressure.

#2. Tiffin Lunch Box

Anna says she will be taking her lunch to the lab most days, and while she has a nifty lunch bag from her Aunt, not all are as lucky. The tiffin is great – you can put your leftovers from dinner in, or create a new lunch. It is economical and stylish! Don’t forget to pack a reusable utensil kit, like this Bamboo Utensil set from To-Go Wear. I have my eye on the To-Go Ware Two Tier Stainless Tiffin, under $20!

#3. Pots and Pans

A Tiffin Lunch Box does you no good if you cannot cook anything! A good set of pots and pans are an investment (no, not that kind of investment) and spending a little coin on a good set it definitely worth it. Stick with a pan that is durable and functional from stove top to oven, like good-old cast iron. Or, for a complete set, look to anodized-aluminum, such as the Anolon Advanced Hard-Anodized Alumninum 8-piece set. I particularly like this set because of the clear glass lids, which allow you to watch your simmering food.

#4. Wooden spoons

These come in a zillion sizes and shapes, and are not that expensive. Go wild, get a couple for your new grad and send him off in style. Most sets run $10-20, and come with several different size spoons and turners. This six-piece set has all those elements, and includes my favorite flat edge turner.

#5. Ice Cream Scoop

Apparently, ice cream is very popular with your average college student! I love the Wilton ice cream scoop, it can get even the hardest ice cream out the container (Ben and Jerry’s Heath Bar Crunch, I am talking to you!)

#6. Reusable Shopping Bags

As long as you are going to send your favorite student off with a kitchen full of supplies, you might as well make sure they are being green when they shop. BlueAvocado has a great shopping bag system, including the BlueAvocado Starter Kit with a carry all bag, a stuff n’ go bag and a veggie bag, all for $29.99. Until August 15th, use the code goodkarma40 for 40% your purchase.

#7. Oxo Tongs

These are the best – from flipping chicken on the grill to fishing sauerkraut out of the jar to adding ice cubes at the Tiki Bar, Oxo tongs are something that every home cook needs. I have a couple sizes in my kitchen, but for the best all-around model, I would chose the Oxo 9″ tongs with nylon heads.

#8. Cuisinart Ice Cream Maker

I am sure some of you will argue that this is not a necessary piece of equipment, but my Dad would probably disagree. He eats ice cream most every night, and if he knew how easy it is to make your own ice cream, he would probably buy an ice cream maker for his very own. Not only will you save money (it is cheaper to make your own) you can also avoid all those nasty additives. And can you imagine how cool you will look when you show up to your first dinner party with homemade ice cream! Throw in the Ben & Jerry’s Homemade Ice Cream and Dessert Book for a complete gift.

#9. Brew and Go

For quickly heating up water for tea, coffee or Ramen noodles, look no further than the Black and Decker Brew ‘n Go personal coffee maker. This makes a great gift for the dorm-bound student as well. Save money by making your own coffee or tea every morning, plus this appliance can be used to heat water for oatmeal or soup.

#10. Great knives

Not only will great knives last a long time, they are also safer and better for you in the long run. You want to chose a a set that is comfortable for your recipient, easy to hold with handles that are not too big nor too small. Spring for an 8-piece set with a butcher block, or buy separately (start with an 8″ Chef, 3″ parer, and a serrated knife). I bought Henckels 4 Star, piece by piece, when I moved into my first apartment, and they are still going strong. Throw in a Chef’s Choice Manual Sharpener, or a steel, to make sure your new grad keeps her knives sharp!

As I made this list, I realized there is no way I can include all the things a new apartment dweller needs for the first time, there is just too much to list. Hitting garage sales, asking relatives who are down-sizing, and taking hand-me-downs are a great way to build up your kitchen. Plus, you get to test drive the tools before you make your own serious investment.

Are you sending your child off to their own apartment this year? What kitchen tools and gadgets do you recommend for the first apartment?

This week’s box had a bag of ripe, green tomatillos, a tart relative of the tomato. I have purple and green ones growing in my garden, but unfortunately, things are not so bountiful in the back 40, so I was pleased to see these tomatillos from our Two Small Farms CSA.

Our box also contained: Strawberries, Green Beans, Salad Mix (which I traded for extra Tomatillos), Tomatoes, Bianco di Maggio Onions, Desiree Potatoes, Erbette Chard and Red Cabbage.

In addition to menu planning, this week I am also planning on cleaning out the house in preparation for the start of school. One of the first piles I tackled was a stack of old magazines, with recipes marked. I pulled out a couple that I plan to try this week. And the second thing I did was to inventory the freezer and pantry. Looks like I have enough frozen chicken stock to make soup the rest of the winter, as well as loads of grains and legumes!

My menu plan for the week of August 3 is:

Monday: Lentils with Ginger, Red Beets and Herbs, Grilled Salmon

Tuesday: Smoked Pork Chops with Sweet and Sour Red Cabbage, steamed potatoes

Wednesday: (at the pool) Potato salad Nicoise, Tomatillo salsa with chips

Thursday: Leftovers

Friday: TGIF Mini-block party

On Sunday, I made a fritatta with the Erbette Chard and a few potatoes. Tasted great after a long bike ride! And if I have time, with the carrots in the fridge, I might whip up this Creamy Carrot Soup (another recipe unearthed!) for the freezer. And I am thinking the tomatoes will make a fine sandwich, between bread with a little mayonnaise.

What is on your menu plan this week? Be sure to check out all the ideas at The Happy Housewife, this week’s Menu Plan Monday host.