Greetings Gentle Readers!
Is your life as hectic as mine is. Do you drag in from work at the end of the day with waning energy and do you then open a can of nothingness and make something less than satisfying for dinner? On the other hand, perhaps you stop at Mickey D’s and let them prepare your dinner? Or, do you take a page from my book and pour yourself a bowl of cereal because that is all the energy you can muster?
Well, stop the presses; I have an answer for the Work Day Cooking Blues!
I found this recipe at The Red Spoon Blog, and I must confess – I believe I have perfected her already perfect recipe!
Simple ingredients that you probably have in your refrigerator, with one or two exceptions and with a couple of additions to your weekly grocery list, you will be all set. The best part…you can reheat the soufflé in the microwave! Yes, I indeed said, reheat in the microwave, I kid you not! Add a fresh salad, a slice of crusty bread, and a nice glass of white wine and – voila! A good and healthy dinner for you, just what one needs to pamper one’s self at the end of a long day!
I can hear the collective groans out there, Gentle Reader – but trust me, making a soufflé is easy! If you can separate eggs, you can make an amazing soufflé!
Therefore, without further adieu – I give you my “go to” soufflé recipe…
I know many of you participate in 10 on Tuesday, but today it is just two – and a delicious two it is at that!
I have long been in search of the perfect bread recipe and, Gentle Reader; I have finally found it! The recipe comes from The Red Spoon – and it is incredibly simple.
Winter is wreaking havoc here in my little corner of the world. When I woke up this morning, the air temperature was about 10 below.
It has managed to inch its way up to 16 out, not quite a heat wave, but at least it is working in the right direction!
Up next, a big bowl of homemade split pea soup and some fresh, hot, homemade crusty bread.
If it cannot be warm outside, at least I will be warm inside.
Happy New Year, Gentle Reader!
I hope that 2011 eased in gently and that you are all feeling no ill effects from your festivities!
I had a quiet evening and was in bed long before the ball dropped. Such a wild life I lead here at Casa del KatKnits.
For years, I have wanted to make a “traditional” New Year’s Day meal, but that plan has never come to fruition, until this year.
It was worth the wait, and it will not be long before I make this again! It is hearty and delicious!
Black- eyed Peas with Ham
• 1 – 1 lb package of dried Black-eyed peas
• 2 Tbsp olive oil
• About 2 C ham, cut up
• 1/2 large sweet onion, diced
• 2-3 cloves of garlic, minced
• Salt and pepper to taste
• Approximately 1 tsp red pepper flakes (more or less to taste)
• 1/2 cup chicken broth or stock
• 1 small can of tomato paste
You can soak the peas overnight in cold water, or you can put them in a pot, cover them with about 6-8 C water, bring to a boil and continue boiling for 2 minutes. Then remove from the heat, cover, and let them sit for an hour. With either preparation, drain the water, and rinse the peas well.
In the same pot – heat the olive oil. When hot, add the onions and sauté until they begin to turn translucent. Add the garlic, salt, pepper, and red pepper flakes. Add the ham and the peas. Add the Chicken broth, tomato paste, and enough water to cover completely. Stir to incorporate the tomato paste into the mixture.
Let simmer of low heat 2 and a half to 3 hours, until the peas are tender.
I served mine with wilted Swiss chard on top.
Mmm, mmm, good!
It might just be the perfect comfort food for New Years Day – especially since a bit of comfort was in order due to the trouncing, the U of M got at the Gator Bowl!
I have finished my Christmas knitting, what little there was of it this year. I have found that the desire to knit decreases exponentially to the increase in the number of hours I work in a day.
I will have my Christmas shopping done today.
I did my Christmas baking yesterday, and I thought I would share the recipe with you. These cookies are so incredibly delicious. I stumbled across them while searching for a molasses cookie recipe. The recipe is very simple – with just a few steps – but it makes a decadently rich and chewy cookie.
As the temperatures climb back into the 90’s with a heat index to match, I am longing for some cooler weather.
However, I know that will not always be the case. Come about January 1 when it is cold and grey, summer will be a long forgotten memory.
Until I open some of this jam, that is. The warmth of summer will all come flooding back.