Writing Blog

I'm starting yet another blog in order to stay organized. I need somewhere to post all my musings on my writing experience, so if you are interested here is the link to all things writing.

CharityWrites

Cocoa and Biscuits

This is a Christmas tradition (and special occasions) thanks to my mother in law.

2 cups sugar
4 tablespoons cocoa
1 1/4 cups milk
1 1/2 teaspoons flour
1 teaspoon vanilla

2 tablespoons butter

Bring the first four ingredients to a simmering boil in a medium sauce pan over medium high heat--stirring frequently. Let it simmer for 5-10 minutes until it starts to thicken. Stir it often to keep the milk from scalding.

Remove from heat and add the vanilla and butter. Serve with warm biscuits. I've found that a thinner and crustier biscuit is yummiest when soaked in chocolate!

Homemade Biscuits

This is my favorite biscuit recipe.

2 cups all-purpose flour
1 tablespoon baking powder
2 teaspoons sugar
½ teaspoon cream of tartar
¼ teaspoon salt
½ cup shortening, margarine, or butter
2/3 cup milk

1. Preheat the oven to 450 degrees.

2. In a bowl stir together flour, baking powder, sugar, cream of tartar, and salt. Cut in shortening, margarine, or butter till mixture resembles coarse crumbs.

3. Make a well in the center; add milk all at once. Stir just till dough clings together. TIP: It is very important that you do not over mix biscuit dough because it will make them heavy. I actually leave it looking lumpy or not quite mixed.

4. On a lightly floured surface, knead dough gently for 10 to 12 strokes (See tip above). Roll or pat dough to ½ inch thickness. Cut with a biscuit cutter, dipping cutter in the flour between cuts.

5. Place on a baking sheet and bake for 10 to 12 minutes or till golden. TIP: I spread oil or melted butter all over the pan, place the biscuit on the pan, and flip it so both sides are coated. This gives it the all around crispiness while leaving it soft and fluffy inside.

Serving size=1: Makes 10 with a 2 ½ inch cutter.
191 calories, 3g protein, 11g fat,

Saturday Run

I'm sure that some of you have noticed that it has been very quiet on the running front on this blog. September was going very well, my miles were moving up, I was on track with my pace and I felt good. Then something happened. I'm not sure what exactly, but October only saw 1 run (eek!) and Novemeber 3 runs. There are not a lot of excuses, I simply did not have any chance during the day and I prefer not to run alone in the dark. That makes winter running painfully sparse. I've still be watching what I eat, so I haven't gained any weight, but without my regular running I feel all fudley--fat, ugly, dumpey...you get the picture.

The sad part is that I really miss my runs. I was complaining to my hubby yesterday about how much I miss it. It is my stress relief outlet. Some people think while they run, and I do too, but mostly I lose myself in the music and motion. It is the only time of the day when no one needs anything from me, my time to completely shut off and run on automatic pilot. This is probably why I'm not a super fast runner. I do think about form and I have days when I push myself, but mostly I run for the simple benefits that make me happier.

So, today when I returned home from my children's piano recital I changed into my running gear and said, "Do or Die! I'm going out!"

I layered up, put on my gloves and earmuffs and turned on my music. This was my time to escape from my pre-teen, overly emotional, angry daughter. My only goal? Remember what it feels like to be in motion. I started slowly and from the very first moments I felt happier. My body remembered! The first half mile felt wonderful and I felt myself settling into my groove. You know, the one where your shoulders are relaxed but up and back opening your chest so you can breathe easier, your arms are relaxed and loose so that your hands reach that floppy state, and your weight settles into your hips grounding your balance and giving you that smooth forward motion instead of the jangly up and down. Before the end of the first mile I had even managed to relax my feet (I tend to grip with my toes until they go numb, don't know why but with a conscious effort I have been improving there).

Then the first big hill slowed me down. I stopped and walked, which was fine since my only goal after 2 months of not running was to simply get out the door. At the top of the hill I started running again, a little slower this time and suddenly my legs turned to lead. Wow, every step was hard, but I had expected it to hit me at some time during the run, so I kept going, running on sheer stubborness. I ran another mile and then stopped to walk again for a short time before running the last mile home.

It wasn't pretty. It wasn't fast. It was a good start back to my running life. Oh, how much I've missed you!

Turkey Tetrazinni

Here is my favorite turkey left over recipe. A friend of my mother gave it to me years ago. Unfortunately, it is not one of my husband's favorite meals so I only make it once a year--after Thanksgiving.

Turkey Tetrazinni (You can use chicken as well)

* 1 (16 ounce) package spaghetti
* 4 cups chicken broth
* 4 cups cooked turkey, cut
* 1 stick butter, divided
* 1 small onion
* 1/2 pound sliced mushrooms
* 1 tablespoon lemon juice
* 1/2 cup all-purpose flour
* 1/4 teaspoon nutmeg
* 1/2 teaspoon paprika
* 1 cup half and half
* 1/2 cup Parmesan cheese

1. Cook spaghetti and spread in 13 x 9 baking dish.

2. Cook 2 tablespoon butter, the onion, mushrooms and lemon juice for 5 minutes then set aside.

3. Cook 4 tablespoons butter, flour, nutmeg and paprika in a pan until it is smooth. Add chicken broth and cook until smooth and thick. (I add it slowly mixing the whole time so that I don't get lumps)

4. Add 1 cup half and half, turkey, mushroom mixture and parmesan cheese. Poor over the noodles, sprinkle cheese on top, cover with foil and bake at 350 degrees for 20 minutes. Remove the foil and cook for another 10 minutes.

Spaghetti and Meatballs

You may find this strange, but I have never made homemade meatballs and spaghetti. I have made Porcupine Meatballs that we eat on rice, but not meatballs to eat on our spaghetti. I don't know why...but last week I felt the need to make meatballs. It was a spur of the moment decision (usually I just crumble the meat up in my sauce) and I was in a hurry so I did not go look for a recipe. I used my head and the things I've learned cooking over the years to just throw it together. I'm always telling my students to trust themselves and give things a try, and I have to say these meatballs were delicious! It might have been because it was something new, but everyone loved them and we did not have any left overs. I also forgot to take a picture, but you know what meatballs look like sitting on spaghetti, right??

Anyway, this is all that I did:

* 1 pound ground beef (I even used a fattier percentage so they were soft and juicy)
* 1 egg, beaten
* salt, sprinkled evenly over the meat
* my favorite pepper blend, sprinkled evenly and lightly over the meat
* Italian seasoned bread crumbs (If I had to guess how much? Maybe 1 cup to 1 1/4 cups)

1. Mash and mix the ingredients all together until well blended. I use my hands. Then form the meatballs. I made these smaller than the porcupine ones--maybe half and inch to 3/4rds inch round.

2. Simmer the meatballs in the spaghetti sauce until no longer pink inside. (around 20 minutes or so). Serve over pasta.

Class #2

Here is Phillip's menu.Rice
Sesame Pork with Broccoli Kitchen Experiment #12 (Brownies with caramel and chocolate chips)

Class Final #1

This week my students prepared a meal all on their own. They made a grocery list and gathered all the ingredients, decided the order they should prepare the three dishes and then cook them. It was a lot of fun and both students did an excellent job! It was nice to just stand and watch them do their thing. Here is the menu and recipes for Taylor's Final.
Refried Bean Dip--link coming soon when I find the recipe :) I'm not sure which of my books she found it in.
Sweet and Spicy Pork Tenderloin
Fudge-Topped Peanut Butter Brownies

I boiled the corn while she cooked and her mother brought some Rosemary potatoes to go with it since both of our families were eating this great meal. We forgot to take a picture of her brownies, but they were super yummy too!

Fudge Topped Peanut Butter Brownies

These were deliciously rich. We forgot to take a picture, but I'll add one the next time I make them.

Fudge-Topped Peanut Butter Brownies

½ cup all purpose flour
¼ teaspoon salt
½ cup packed brown sugar
1/3 cup creamy peanut butter
¼ cup egg substitute
2 tablespoons milk
½ teaspoon pure vanilla extract
1 cup miniature semisweet chocolate chips
¾ cup canned chocolate fudge frosting
½ cup miniature semisweet chocolate chips

1. Preheat oven to 350 degrees and spray a 8x8x2 inch baking dish. In a small bowl, mix together flour and salt. Set aside.

2. In a medium mixing bowl, beat brown sugar and peanut butter with an electric mixer on medium speed until combined. Add egg product, milk and vanilla. Beat until well mixed. Add flour mixture, beating until just combined. Stir in 1 cup chocolate chips.

3. Spread in prepared baking pan. Bake for 18 to 20 minutes or until toothpick inserted in center comes out clean. Cool completely.

4. Spread frosting on top. Sprinkle with ½ cup chocolate chips if desired.

Kitchen Experiment #12--Caramel Brownies

You may be wondering why this is named kitchen experiment #12. This recipe goes back a few years (and just a few! maybe more than I want to admit, but just a few) to my college days in the dorms. Some of us liked to get together and try new recipes. This was one of them and although my memory is a bit fuzzy, I'm guessing it was the 12th recipe we tried. :)

These brownies are super rich and require a large glass of ice cold milk to accompany them. They are easy to make though, so give them a try!

Kitchen Experiment #12

1 14 ounce package of light caramels

2/3 cup evaporated milk
1 box German chocolate cake mix
3/4 cup butter
1 cup chocolate chips
2 tablespoons all purpose flour

1. Preheat the oven to 300 degrees. Grease and flour a 9 x 13 inch pan.

2. Combine caramel and 1/3 cup evaporated milk in a double boiler over low heat on the stove. Stirring occasionally until melted and smooth.

3. Mix cake mix, flour, melted butter, and 1/3 cup evaporated milk. Stir until dough holds together. (will be sticky) Press 1/2 of the dough into the pan. Bake for 8 minutes.

4. Sprinkle chocolate chips over dough, and spread caramel over that. Crumble remaining dough over layers.

5. Bake 18-20 minutes more. Let cool slightly and then refrigerate for 30 minutes.