On the Menu

Let's face it, everyone wishes they had a few more hours in the day to get things accomplished. While a lot of cooking has been going on in the Good Cook Doris Kitchen not much of it has made it from the plate to the blog in the last month. I've been cooking through some new cookbooks, blogger recipes, along with old favorites. With a short window of cooking time on weeknights my cooking routine has changed over the last few months. I try to prepare and cook as much as I can on Sundays. Everything from washing and chopping vegetables to cooking dishes ahead. For weeknight dinners all we have to do is reheat or combine prepared ingredients into a quick and satisfying dinner.

Here's a look at what we've been enjoying lately!

Hearty vegetarian fare from the cookbook Fresh from the Vegetarian Slow Cooker. This book has 200 recipes for everything from appetizers to desserts. The main dishes are creative and filling. Our absolute favorite so far (no picture yet!) is the mushroom and green bean stroganoff. You don't miss the meat! We've also made the vegetable lasagna and no-hurry vegetable curry. I did snap a picture of a fun weeknight meal.

Vegetarian Paella

This hearty dish includes vegetarian sausage, creamy rice, kidney beans, peas, green beans and peppers. With saffron and a squeeze of fresh lemon it is bright and fresh.

Spicy Peanut Butter Noodles with Ground Beef

One of the lovely bloggers I met at Eat Write Retreat, Isabelle Boucher, is part of Peanut Butter & Company's All-Star Recipe team. When I saw this title I knew I had to try it out! The combination of creamy peanut butter, spicy flavors, vegetables and a crunchy topping led to licking the bowl at the end of dinner. The recipe can be found over at the blog. I used half "The Heat is On" (spicy PB) and half "Smooth Operator" to tame the heat. 

Matzo Ball Soup

Nothing is better than a warm bowl of chicken soup with matzoh balls when you are feeling a little run-down. This is a combination of techniques from mom and grandma, with my spin too. I made this over two nights. The first night - browning the carrots, onions, and chicken breast and cooking the noodles. The second night while the vegetables and chicken were simmering I made the matzo balls. After 2 hours of simmering our soup with the works was ready to be savored. 

On the menu this week

Today was filled with cooking for the upcoming week. On our menu this week: 

*Skillet Cheesy Beef and Macaroni (http://themom100.com), served with steamed green beans

*Sandwiches with chicken salad with red grapes and celery

*Spinach, egg and cheese breakfast sandwiches

*Yogurt & granola afternoon snacks

*Gala apples

*Carrot and celery sticks

How do you prepare for the week? What are you cooking in your kitchen?

Staying Sharp

Staying sharp is essential to many things. Maintaining relationships, keeping the house clean, blogging, cooking, working, the list goes on. When the little guy arrived, sleep became a luxury and I found myself becoming less sharp. So as I adjusted to the new routine and new responsibilities I looked for new ways to keep myself sharp. I took out my NY Times crossword puzzle books, did the daily Sudoku, and tried to take on blogging challenges. I won’t say that my brain was totally sharp upon my return to work, but I’m getting better! Just don’t judge me when I ask, “What day is it again?”

Like keeping your mind sharp to be more effective, keeping your kitchen knives sharp can boost your efficiency in the kitchen. I love to chop vegetables. Give me a huge pile and a sharp knife and I will happy chop, dice, and mince my way through. After a few years of enthusiastic chopping, however, my knives were starting to lose their edge (literally). Knife sharpening is one of those things you know you should do, but never get around to doing.

Enter Patti Small and On the Edge Knife Sharpening. With Patti around there is no excuse for having dull knives in your kitchen. Since 2008 she has been sharpening kitchen knives (along with other equipment as well). From her home base in Bolton, Massachusetts, Patti travels to farmers markets, specialty stores, and other locations to sharpen on the spot. Her specialty is hand sharpening kitchen knives. Prices are very reasonable - a little maintenance goes a long way in extending the lives of your cutlery. Her sharpening skills are in high demand – make sure you get to the market early in the day to drop off your knives!

Credit: ontheedgeknifesharpening.com

Patti was at Russell’s Garden Center in Wayland, MA for the Winter Farmers Market this season. One Saturday I packed up my knives and the little guy and headed out to the market. Don’t worry, the hubby carried the knives and I carried the baby. Those things don’t mix! We arrived at the market and headed straight to see Patti and drop off our knives. After a quick assessment, Patti added our knives to the queue and gave us an estimate of 45 minutes. She put her headphones back in and got to work. We ventured off to make the usual rounds and treated ourselves to an early lunch from our favorite vendors. When we returned laden with bags of bagels, brisket, Doves & Figs jam, and eggs our knives were packed in individual sleeves and ready to go.

When we got home, I took out all the vegetables I could find and started chopping. Wow! What a difference! The knives were like new – perfectly sharpened making chopping, mincing, and dicing a breeze. Just make sure to pay attention! What might have been just a little scratch with your old knives can be a three band-aid cut with your sharpened knives.

So the next time you end up with sore arms from tackling a chopped vegetable dish, check the On the Edge Knife Sharpening website, wrap up your knives, and go find Patti. You’ll be so thankfull that you did!

Disclaimer: I paid a discounted rate for my knife sharpening in exchange for posting about my experience. As usual, all opinions are my own. Patti also gave me permission to use photos and information from her website, ontheedgeknifesharpening.com. Photos not marked were taken by me.


And if you find any typos, please excuse me. The brain sharpening is still a work in progress. 

Feastie Photo Contest: Eat Write Retreat 2012

As I look through my four years of food photos (too many to count!), I am amazed at the variety of foods I've cooked at home. From sushi and tempura to smoked meats to sinfully gooey Flour sticky buns. I"m practically clawing at the screen wishing it was scratch and sniff!

I'd love to go back to Eat Write Retreat again this year to continue to expand my horizons. New photography skills, writing tips, cooking techniques, and especially new friendships. While I have many favorite photographs, I'll enter this one into the ring and hope that you enjoy it as much as I do!

Besides being a picture that deserves scratch and sniff, this was one of my favorite things I've baked. I present to you Flour Bakery's Throwdown winning sticky buns right from my kitchen. For the original post, click here.

Thanks Feastie for the opportunity to share my photo and have a chance to head back to Eat Write Retreat!

If you are looking for recipes, check out Feastie for a fun way to browse and find delicious new recipes to add to your collection! If you are looking for a fabulous food blogger conference, don't miss the fun at Eat Write Retreat.