When He Fends For Himself: Using the Oven

Welcome back to another addition of "When He Fends For Himself". With wifey back in school for the semester, I'm back on my own one night a week. Since she's been taking classes for a year and half, being alone one night a week is not a shock to the system. I actually planned ahead and got a package of Wild Mushroom Lasagne from Vic, The Pasta Man (Fior D'Italia Pasta and Cheese), at the Russell's Garden Center winter farmers market in Wayland, MA. I've had his ravioli before and was excited to try something else of his. Knowing that the lasagne was frozen and would take while to heat up, I didn't dilly dally when I got home. I immediately got to work.

I chose to heat up the lasagne in the oven because even though it would take longer than the microwave, I knew it would end up tasting better. This is the first time I had to do anything with the oven for "When he fends for himself" so I'll walk you through my turning on the oven routine. The first thing I do is open up the oven to make sure nothing is in it. This is a product of my childhood. When I was about 10 there was a potato in the back corner of the oven that no one noticed for about a month. Have you ever heard of twice baked potato? Try twenty times baked potato. I remember the way it looked and felt when it was finally removed and am scared to have that be repeated.

 I also, always, turn the oven to 350. Why? Because everything can cook at 350. In my vast experience, no other temperature has been needed.

I let the oven pre-heat and in the meantime placed foil in a small casserole dish and set the lasagne on top. Once the oven was at the required temperature I put in my frozen dinner and ended up checking its status about every 10 minutes.

 After 30 minutes, a quick taste test revealed a done lasagne and dinner was about to be served. Honestly, I was so excited I almost pulled out the casserole dish without using a pot holder. I plated the lasagne, took my seat in front of the couch, turned on the Bruins/Habs game, and got down to business.

The lasagne was really really good. It had great mushroom flavor, was the right serving size for a growing boy like myself, and was covered in an incredible sauce. I can't recommend Vic the pasta man enough. I know this winter he's at least at the Natick and Wayland markets.

After the successful meal I basked privately in the glory of a job well done, but then reality set in. It was less then a week until the wifey had class and I would be fending for myself again. All week the anxiety will build and the pressure will be on. Won't you join me next week to see if I can survive another night alone? With your support I can do it. Who's with me?

Until next time....

Healthy Snack Wednesday: Cheese, My Favorite Snack

In addition to being Healthy Snack Wednesday, this is also the 200th post on Good Cook Doris! In honor of the occasion, I present to you my favorite snack and one of my favorite foods.  Cheese!  But first, a quick update on my semester in Anthropology of Food.

This week I've been busy working on my first paper of the semester, a food centered life history. I conducted an hour long interview, listened and transcribed my recording, and put together a narrative based on the interview data. It was a great experience. I love to talk with people about food. Food is something that everyone has experience with. Whether it's hunger, excess, likes or dislikes. Everyone has something to say about food! There are so many things that you can learn through talking with someone about food - their heritage, culture, religion, family history, personality, and more.

I'm used to quick, on the fly, interviews at farmers markets and food events. I don't always know that I'll be conducting an interview and of course won't have prepared questions. This was a structured interview with plenty of preparation time. I still have a lot to learn in the the interviewing department - like organizing my questions and narrowing my focus. There are so many things to cover that an hour long interview goes by in no time. 

One of the things I love to find out from people is if the way they are in the kitchen is the way they are in the rest of their lives. Think about it! Are you a rigid recipe follower? Is your desk perfectly organized with nothing out of place? Or are you a creative cook who whips up something new all the time? Are you spontaneous and like to beat to your own drum? Think about the people you know - it's a fun exercise when you are waiting for a late train or an appointment.

Now on to this week's snacking goodness! The winners of the popchips contest are at the end of today's post.

In the comments last week there were a lot of great snack ideas. I was surprised that more people didn't mention cheese. I could eat cheese for every meal of the day. Breakfast, lunch, dinner, or dessert. Anything but blue or Swiss and I'm a happy girl. Because I spent my time writing instead of cooking this week, here are a few ideas for snacking that involve my favorite dairy product.

Cheese is great alone, but making your own cheese plate is even better. I picked up an assortment of cheese from Cowgirl Creamery in DC when I was there over the holidays . I paired the three cheeses with assorted marinated olives (from the olive bar at Whole Foods), baby gherkin pickles, fig jam and toasted baguette slices. This satisfies my love for a variety of dishes. Also, you end up eating slower because of the number of items and often are full before the plate is empty. Here are a few close-ups of the delicious cheese.

Cowgirl Creamery Devil's Gulch with sweet and hot peppers

Mimolette...Almost looks like cantelope.

Serena Goat Cheese with ash on the rind

Another great way to build a cheese plate is to incorporate healthy vegetables and fruit. For an award show watching party, I put together sliced pears, cherries, cucumbers, and celery. The fruits paired wonderfully with the cheese. For the vegetables I made a quick cucumber dip with non-fat Greek yogurt. 

Of course you can just eat a few slices of cheese, but you're likely to eat more than you need. By pairing it with healthy accompaniments you have a delicious and nutritious snack.

What's your favorite cheese? If I was forced to pick my top cheeses, they would be brie, super sharp cheddar, and creamy goat cheese. 



Weekly trip to the Copley Square Farmers Market



Now for the winners! Each winner receives a 1-month supply of popchips!

Winner #1: Robin, who said, "I can't wait to try the quiches!"

Winner #2: Michelle, who left a comment on the Good Cook Doris facebook page.

Please email me at lara [at] goodcookdoris [dot] com and we'll make arrangements for you to get your prize. Thanks for entering and welcome to all the new readers!

Health Snack Wednesdays: Snacks that Pop!

This week is full of snacking opportunities – snow days, Healthy Snack Wednesday, and the Superbowl! Part of the reason we started this series is that snacking can get boring. So this week’s post is dedicated to snacks that pop!

First, congratulations to the winner of two vouchers for Veggie Patch Products! The winner, as selected by Random.org is Jordi, who said” my favorite veggie is cucumbers or celery. i like to eat them raw with some italian dressing (on the cucumbers)”. I’ll be in touch to get your mailing address and the vouchers will be sent your way!

To celebrate this week’s popped up recipes, popchips™ has generously donated two one-month supplies of popchips! Two readers will each win one box full of popchips to snack (see if they last the month!). If you haven’t heard of popchips, they are popped potato snacks. Think potato chip crunchy without the greasiness of a regular chip or the cardboard taste of baked potato chips. They are made for snacking – and one bag of original flavor will set you back just 120 calories and 4 grams of fat (more nutrition info here). If you are a potato chip lover, than popchips are a healthier option to satisfy your craving. They even have a Snacker’s Credo!

Quick disclosure: popchips sent over a sampler pack of chips to use in this week’s healthy snack recipes and two boxes of chips for the giveaway. I was not obligated to use or review the products and I was not compensated financially. All opinions belong to me. Now on the fun!

This week I have two popping recipes for you to try out. I am admittedly not a potato chip lover – I usually go for tortilla chips if I have a chip choice. I wanted to come up with a creative way to use popchips in a healthy snack good for weekdays or maybe a Superbowl party. We’ve already made dips a few times and that really isn’t incorporating the popchips. I thought about potato chip cookies (saw them on a few blogs), but every recipe involved a lot of butter or shortening. After thinking about it for a few days, I decided on making mini-quiches with popchip crusts. It is similar to last week’s snack, but this is more party ready! You can pick your own combination of flavors for the crust, but I chose to mix original, salt and pepper, and cheddar for flavor that popped. I didn’t use any cookbooks or recipes for this, so while it could use some tweaking I had blast putting it together!

This is a fairly quick dish to put together. It can be served hot or cold and you could make them the day before and keep them in the refrigerator until party time. Just reheat  before serving. To have a crispier crust, make sure to coat the entire mini-muffin tin with the popchip mixture and only fill to the top of the crust (I got a little excited and overfilled mine). Only a few came out with crispy crusts due to the extra filling, but they tasted like little egg & hashbrown bites. I didn’t add any extra seasoning, because of the flavors in the popchips.

Poppin’ Mini-Quiches
Makes 24 mini-quiches

Crust
3 bags of popchips (I used 1 original, 1 salt & pepper, 1 cheddar)
3-4 tablespoons melted butter or margarine
Drizzle of extra virgin olive oil (about 1 teaspoon)

Preheat the oven to 375 degrees
Lightly spray a mini-muffin tin with cooking spray
Add popchips to a food processor and pulse until they are the texture of panko breadcrumbs
Pour into a mixing bowl and mix the crumbs with butter, add a little oil if it is not moist enough
Spoon a little of the crust mixture into each muffin cup (you might have extra mixture)
Using a tart shaper, or your hand, press the crust mixture down firmly into the bottom and sides of the cups
Bake for 5-7 minutes, until slightly golden brown
Remove from oven to fill

Filling
4-5 large eggs
1 tablespoon milk
About 15 spinach leaves (I forgot to measure!)

Combine ingredients in a food processor or blender
Mix until frothy
Pour on top of prebaked crusts in muffin tin

Place tin back into the oven and bake for 10-15 minutes until puffed up and golden brown
Remove from the oven and serve immediately, or cool on rack and refrigerate
Serve with a dash of hot sauce, if desired!

Popping Snack #2
For my second snack, I popped up one of my favorite treats, popcorn! During the last snow day I played popcorn roulette, mixing up three different flavors and then spinning the bowls around. One bite could be lavender, the next za’atar, and the last green chili. I have an Cusinart Crazy popper and can control the amount of oil I use when I pop – and be sure that my popcorn isn’t loaded with oil, butter, and other funny chemicals. I wanted to make a sweet popcorn for this week. The hubby loves kettle corn and caramel corn, but the store bought versions are loaded with fat and sugar. I popped up a batch of red popcorn kernels from the farmers market and made a quick glaze to add on top. After the popcorn glaze dried, I packaged it into sandwich bags in appropriate serving sizes. It’s great to throw in your bag for the car, an afternoon snack, or a something to tide you over until dinner.

Maple-Sesame Popcorn
1/2 cup popcorn kernels
1 tablespoon canola oil
Pop popcorn in a popcorn popper (say that three times fast!)
Makes about 6 cups of popped popcorn

Maple-Sesame Glaze
1/2 tablespoon sesame seeds, toasted
1/4 cup maple syrup (I used Grade A Dark Amber)
1/2 tablespoon water
1/2 tablespoon butter

Add all ingredients, except sesame seeds, into a small sauce pan
Bring to a boil over medium high heat and cook for about 10 minutes, until slightly thickened
Preheat the oven to 250 degrees
Drizzle half the glaze over the popped corn in a large bowl
Add sesame seeds and mix
Add remaining glaze and toss to coat

Pour onto a parchment lined baking sheet and bake for 5-10 minutes until popcorn has dried
Try not to eat it all while putting into bags.

Now, on to the giveaway!

There will be two winners for the giveaway. Each winner will receive a box containing a one-month supply of popchips! I didn't count the bags, but you will be snacking for a while! There are a few ways to enter this week, please leave a separate comment on the blog for each action. You can do any or all of them for a chance to win!

• Like popchips on Facebook and leave a comment on their wall saying "@GoodCookDoris sent me! Thanks for the giveaway!". Come back and leave a comment below telling me you did so.

• Follow @popchips and/or @popchipsboston on Twitter and tweet, Just entered to win 1 month of @popchips from @goodcookdoris, you can too at http://bit.ly/f414b5.  Leave another comment below.

• Leave a comment below letting me know your all-time favorite snack food, no healthy answers needed.

• Follow @GoodCookDoris on twitter or Like Good Cook Doris on Facebook (leave a note saying hi!), and come back and comment that you did.

Popchips provided me with the boxes to give to the winner. If you are local in the Boston area we can meet up, or if you are somewhere else in the country I can ship them. (U.S. addresses only, sorry!)

Entries accepted through Tuesday, February 8. Winner to be announced on Wednesday, February 9. For an extra entry, head over to Renee's blog at Eat.Live.Blog. and be sure to check out her snacks that pop!

Happy Snacking!