Friday, July 27, 2012

Italian-Inspired Meatball Soup


I took a basic Italian Wedding Soup recipe, and changed it around just a bit, and made it more user-friendly to my kitchen and pantry.  The meatballs are the stars of the show (Wonderful!), and I usually make this with homemade stock, however, I’m not sure that it is any more healthy than the store-bought canned variety which probably has less fat.  Ah, well.  Oh, those meatballs are really good, you’ll like them!



Ingredients:
6 C chicken stock
1/2 C onion, diced
3 garlic cloves, pressed
1 t. olive oil
1 C frozen spinach (1 1/2 C fresh)
1/2-3/4 C orzo pasta
salt and pepper to season (to taste)
For meatballs:
1/2 lb. ground beef (not too lean, I used 80/20)
1 egg
1/2 C fresh bread crumbs
1 ½ T roasted red pepper, minced
2 T parmesan, finely grated
1/4 t ground black pepper
pinch salt

Method:
  • Preheat oven to 375 degrees                                                        
  • In a bowl mix ground beef, egg, parmesan, bread crumbs, red pepper, salt and pepper with your hand until combined
  • Roll into balls that are small and bite sized, about ¾ of an inch in diameter
  • Place on baking sheet lined with foil and bake for 12-15 minutes
  • Check for doneness, sacrifice one to the taste buds!
  • In a stock pot, bring olive oil to medium low heat         
  • Add onion and garlic and sauté until tender
  • Add chicken stock and frozen spinach
  • Bring to a boil, add orzo and cook, stirring, for 9 minutes
  • Add meatballs, boil for 2 minutes
  • Remove from heat and let sit for 20-30 minutes, adding salt and pepper to taste
  • If you are starving, eat now, otherwise continue cooling and serve the next day to allow the flavors to really meet and greet.




Makes 3-4 hearty portions (I always have 2 bowls!)

Steamy hot in the bowl!


Notes you should know:
*Don’t let the meatballs cool too much on the pan, or they will stick to it and tear when you try to remove them.  They do not need to be made of a lighter fat grade because a good deal of it bakes out.
**If you prefer a thicker soup (as I often do) lean towards the 3/4 C end of orzo, if you prefer to have more broth than filling, or even a more equal amount, go with the 1/2 C of orzo.
***If using fresh spinach, add it when you add the meatballs, and cook until limp. 



Best Basic Oatmeal Raisin Cookies





If you are like me, you've tried lots and lots of oatmeal cookie recipes, and haven't been really satisfied with any of them, or they didn't seem like they could hold up to a bit of tweaking, well, this is a fast, easy recipe that tastes great in its most basic form, but its also great simply because of all of the neat things you can do with it…
Add nuts, add chocolate (or any flavor) chips, add chopped dried fruit like dates, apricots, figs, it’s so versatile.  And it makes smaller cookies, about 2 ½ inches diameter, so you can have a handful and it’s not going to hurt you!  Imagine more cookies packed with more of the good stuff, ahhh.

This recipe is for a half batch, frankly, because by the time we are through with this many, we are ready to move on to something else, which means I get to create something else :)

Ingredients:

1 stick margarine
1/2 C brown sugar
1/4 C white sugar
1 egg
1 t vanilla
1 C flour
1/4 + 1/8 t baking soda
1/4 t salt
1/2 t cinnamon (optional)
1 1/4 C oats (old fashioned kind)
1 C raisins


To Make:
  • Preheat oven to 350 degrees
  • Either grease cookie pans, or use silicon baking sheets
  • Cream margarine and sugars in a large mixing bowl with a hand mixer
  • Add egg and vanilla, mix until well distributed
  • Add baking soda, cinnamon and salt, mix until well distributed
  • Add flour, mix
  • Add oats and raisins and mix until even throughout
  • Drop by the teaspoon onto cookie sheets, about 1 ½ inches apart
  • Bake for 12-14 minutes, until they just begin to brown
  • Cool for a few minutes on the sheet, then remove to a plate/cooling rack

Nice, eh?  Good lunchtime dessert.  And they are so fast and easy to put together, you’ll be done in time for the oven to finish preheating.  This recipe makes about 4 cookie sheets worth.  While they are fast to make, they are fast to disappear around here as well.

*Versatile recipe, I've made these with cranberries (add a dash of allspice!) or chocolate chips (and white chocolate chips, add a pinch of nutmeg!) before, and have added nuts too, that's what I like about finding good basic recipes--they are so easy to tweak and make into something completely different.


Thursday, July 26, 2012

Hummingbird Nectar Recipe and Glass Wind Chime How-To


This is a double-purpose post, since I’ve been stalking the hummingbird feeder off and on this morning to get a picture of the pretty male, and when I finally did, I realized I got the wind chimes in the shot too.  So, today I will share a very easy mix for hummingbird nectar, and how to make that wind chime too.

I just love hummingbirds, and it seems that each one has a different sound made by their wings as they hover about the food.  A split second after I snagged this picture, the male became a victim of a mid air collision by a territorial female.  He flew for cover, making his trademark squeaky laugh along the way.  Aren’t they delightful?



And now, for the simplest mix of hummingbird nectar ever…
Use a 1 to 3 ratio.
That’s it!  One cup of sugar to three cups of water, or to fit our 1 ½ cup capacity feeder, 1 ½ C water with ½ C sugar.  Some people and websites will say that you have to boil the water, then add the sugar to get an even mixture.  This isn’t exactly true.  I think that boiling is more important if you are making a simple sugar mixture to add to a mixed drink (Daiquiri anyone?).  However, you will have to stir a bit longer, maybe one minute total, but you aren’t saddled with the cool-down waiting period either.  We started off adding red food coloring, to entice them even more, but it would only last for a few days, so we stopped wasting our red on it-the birds didn’t care, once they are hooked, they are hooked!

 How to Make Glass Wind Chimes

The wind chime was a time consuming creation, but every time I hear the tinkle of the glass I feel it was worth it.  This was one of my first projects where I discovered (after researching it) how to drill through glass with my Dremmel.  I had a good number of bits and shards of stained glass left over from projects, and my mother had given me some of her pretty ones too, and they were just so bright and cheery, how could I let them sit in a tin?

The process for drilling a small hole through glass is more about patience than anything else.  It is necessary to use water in the glass drilling process, this 1-prevents the drill bit from overheating 2-prevent the glass from splitting 3-traps much of the dust that results.  With this method I was able to successfully drill small holes in pieces of glass very near the edges.

Items required to tackle this project:
            A water bath
            Dremmel with higher speed capability
            Smooth stained glass pieces
            Eye protection
            A set of diamond drill bits
            A permanent marker than can be seen easily on the color of glass you choose
            Paper towels

            Recommended additional items:
            A piece of wood, cut to fit the water bath lengthwise
A piece of felt fabric, to catch and retain dust in the water-improves clarity of working area

First, create your water bath, and situate the piece of wood to fit snuggly from end to end.  This is what you will use for stability when working on each piece.  Get the cloth good and soaked so it stays down below the working area. 
*Be very careful to fill the bath just (only!) to the level barely covering the work area of each piece, press down on the wood support with some pressure to see if it will give and sink a bit when being worked on.  The water need only be barely covering the area that is being worked on.

Empty water bath, wood support in place

Second, mark your glass.  Make sure you examine both sides of where you want to mark, to avoid working in areas where there are chips, cracks (don’t use at all), or other marks of questionable structural integrity.  Mark one side, hold the piece up to the light, looking straight through it even with the eye to mark the other side, this will ensure a straight-through hole, as you will be working both sides.

Third, test water level, again!  Put on safety glasses.  Apply diamond tipped bit.  Check the speeds of the Dremmel to make sure they are functioning safely and correctly.

Fourth, while holding on to the piece of glass with your free hand, apply the Dremmel running at high speed (9 out of 10) to the mark on the glass.  Hold the Dremmel straight up and down, perpendicular to the piece of glass, as you want your hole to be as straight as possible (makes for a prettier, more tidy hole, and is less work/time).  Applying gentle pressure in an on again off again manner, begin to create the hole, drilling at least half way through the glass.  You will see the white glass dust spreading into the water gradually.
*If your glass if very slick, you may want to hold the Dremmel at an angle to get the hole started on your mark, just enough to create a divot of friction to hold it correctly in to place, then angle it straight.

Fifth, about half way through, stop the Dremmel and look at your piece, if need be, make a mental note of where to start drilling from the other side if it no longer matches up with the mark.  Flip the piece and drill from the new side.  Be very careful/gentle/cautious when nearing the first tunnel, too much force may break the piece. 

Finished glass piece


Last, remove piece from water bath, place on paper towel to dry.  Some times, for reasons unknown to me, a piece will turn out beautifully, and while I’m not looking, crack while drying.  If a certain number of pieces of a certain color are what you are aiming for, always plan for a couple of back-ups…just in case.

Over time, the water bath will need refilling, due to the water that is sprayed out from the motion of the drill bit, make sure each time you repeat steps one and three.  Each time, because things have been known to shift, get water logged, etc.
 
Now back to the wind chime.



Once you have your glass drilled, and know how many pieces you want to use, it is time to plan the plate from which it all hangs.  I used a wood plaque from a hobby store.  Plan and measure before you drill.  Use pencil.  And don’t paint until it is all drilled.
First plan the carriage holes which will hang the chime, three is a good number for small circular chimes.  Then make your pattern for the glass to hang from. 
Generally the carriage holes will need to be drilled larger to accommodate all weather string or twine, while the glass will be hung by invisible thread—I suggest fishing line because it holds up stronger and longer than quilting thread—and so the holes should be much smaller (how big of a knot do you want to tie?).

Paint, if desired, tie the “chimes” at the lengths most complementary (too much gap between them will lead to tangles), and hang in a not too windy spot, protected from direct weather.  

 This method works for sea glass and glass gems (of size) too, but remember, the thinner, the better (and quicker).

Using glass gems and sea glass, on bamboo
Using sea glass

Wednesday, July 25, 2012

A Pair of Raisin-Stuffed Baked Pears


Another experiment, and it turned out well!  Yeah, I’d still post if it was a failure, because who knows, someone could come along and point out where I went wrong.  But here, this is a different note altogether, a dessert that was easy and quick to assemble, and did not disappoint in the flavor department.  In fact, out of all of the stuffed fruits for dessert I’ve made in the last while, this is the one I think my mister liked the best, so now I share it with you.  Though I should forewarn you, it is very sweet, and would best be paired (haha, paired, these pears) with cool whip, crème fraiche, or vanilla ice cream (yes, I know these are all sweet too, but trust me, ok?).  Serves 2.





Ingredients:

2 D’Anjou pears (or other, just none with a skin too thick or tough), mostly ripe   
1/4 C raisins
3 T brown sugar
1/2 T margarine
2 t Disaronno, 2 t more for sprinkling
1/4 t ground cinnamon, more for sprinkling




Method:
  • Preheat oven to 375 degrees
  • Line a small baking dish with foil, and coat bottom with margarine
  • In a small skillet, melt the margarine on med/low heat
  • Add 2 t Disaronno and 1/4 t cinnamon, sugar and raisins
  • Stir, coating, while cooking until a caramel sauce is formed and raisins have plumped, the liquid should be mostly absorbed
  • Remove from heat if you notice a white-ish bubbly froth starting to form, you are done 
  • Let cool while you core the pears from the bottom, the thick stem inside may be a challenge, but a sharp knife does the trick
  • Stuff the hollowed out pears with the raisin mixture
  • Place right side up, stuffed side down onto pan, cover with foil
  • Bake for 30 minutes
  • Let cool for 15-20 minutes, covered
  • Plate each pear, spooning sauce from the bottom of the baking pan over the pears, sprinkle with additional cinnamon, and 1 t. Disaronno each
  • Add cool whip/crème fraiche/other and serve while warm

Stuffed, ready to bake


Tuesday, July 24, 2012

The Cellar, Then and Now: Chardonnays


Hello dear reader.  It has become apparent to me, looking back over my previous posts, that I have been shamefully neglecting to interject a bit about wine now and then.  In the spirit of rectifying this oversight, I’m starting a new segment, to be posted at random (of course!) entitled “The Cellar, Then and Now,” which will focus on some of the great wines of our past (worthy enough to save the bottles as decoration) as well as what is in our cellar now.  Our acceptable price ranges have gone up and down through the years, as circumstances of finance act like the tides, so you’ll find a bit of variety here. 

I should definitely make the disclaimer that I am by no means a wine snob.  In the past we would hold blind wine tastings with friends in order to cultivate our own palates and preferences.  This is when we discovered that sometimes the wine we liked the best was not the most expensive of the lot nor even the most acclaimed, how refreshing!  The world of wine is still a vast undiscovered country to me, and I would always welcome hearing your thoughts if you’ve tried any of the wines that I post on.  But for now,
¡Salud! Ура! Prost! Cheers!  Santé !  Felicidades!  Noroc!  Στην υγειά μας!

PS-I’m relying on google translation for these, I hope they are right, if not, please pardon the mistake, I mean no offense.

Chardonnays

I love Chardonnays.  I am a bit picky about them though.  I like a nice weight to it, a bit of oak, smooth and rounded at the edges, not too much citrus, with a nice medium finish.  Here’s one that I stumbled across years ago in a great wine shop on the far edge of town

Empty :(



Bohemian Highway, Chardonnay, 2007 (California)

This was a winner at first sip for me, smooth, rich, buttery, oaky, full bodied, fresh, eminently drinkable all on its own, but to be fair, I gave myself half the bottle.  Just to be sure.  The winery says this about their product: "This is a lightly oaked, fruit driven wine with enticing pear and apple flavors and just a touch of refreshing citrus. Uncork, unwind and let the journey begin."  I was so impressed with Bohemian Highway’s Chardonnay, priced at $5 a bottle (WOW!), I took it upon myself to test the rest of their varietals.  In the end, their Pino Noir was excellent as well, but the Chardonnay was truly exceptional at that price.  Sadly the magic was in the 2007 vintage, California had a wonderful year for Chardonnay that year, not too much heat, and the 2008 was lacking.

Notes of interest (provided by the winery):
Taste--apple, pear, peach, apricot, lemon, lime, orange, pineapple, kiwi, butter, cream, and vanilla
Nose--apple, pear, peach, apricot, lemon, lime, orange, pineapple, kiwi, butter, cream, and vanilla


In the cellar now…and looking forward to



Chateau Montelena, Chardonnay, 2007 (California)

We really enjoyed the movie “Bottle Shock,” but that wasn’t the reason behind acquiring this bottle of wine, although it does give it a novelty value in my book.  It was my birthday, and I love Chardonnays, so this was a gift from the mister, who thought it would be a good bet based on what he had learned.  Here is what our experts say:

90 points Robert Parker: "The 2007 Chardonnay offers up aromas of white peaches, apple skins, and crushed rocks presented in a fresh, medium-bodied, dry, zesty format.

Rated: 91 by Stephen Tanzer, May/Jun 09
Bright yellow. Musky peach, pear and apple fruit aromas and flavors are complicated by flowers and herbs. Concentration and precise, with a dusty impression of extract and very good length. Quite strong for this no-malo chardonnay. Bo Barrett is now vinifying with a higher percentage of whole clusters and getting less bitterness as a result. "So now we don't need as much new oak to compensate," he noted, these wines will get better and better for 20 to 25 years.

This bottle may not make it that long, I have only a certain amount of patience, but we shall see…


Monday, July 23, 2012

Yummy Frozen Yogurt


As far as vanilla yogurts go, I found this to be far superior to anything purchased from a store.  It has less of a blatant sugary taste and texture, so you won’t feel inclined to go running to brush your teeth after indulging.  It has a perfect balance of sweetness, creaminess, vanilla, and just a hint of tang to remind you that you are still eating yogurt.  This is also a basic recipe that you can do a lot with in terms of jazzing up, options extending as far as your fridge/pantry and imagination.  



Ingredients:
2 C All natural plain yogurt (not lowfat)
1/2 C sugar
1/2 t vanilla extract

Method:
Combine ingredients in bowl
Transfer to ice cream maker/machine
Follow recommendations based on the machine, transfer to a plastic container and freeze to desired consistency (Picture was taken at 4 hours freeze time)
If you don’t have an ice cream maker, you will have to churn with a spoon every 45 minutes or so, to ensure even freezing 



*Oats and honey, fruit syrup or jam can be added with a spoon and a stir before placing into the freezer, or after an hour of freezing for the non-ice cream maker method. 


Try it, it's VERY GOOD!!




Saturday, July 21, 2012

My Settee, Adventures in Refinishing & Reupholstering



Ever since I laid eyes on it one fine day in an antique shop an hour north of here, I have been dreaming about a settee, pining for it, but most of all, kicking myself repeatedly for not buying it there on the spot.  At the time the price was fantastic, it had been re-upholstered white, and was in need of some minor (only) repairs.  However, as the wise sign hanging there in the shop says…you may find your treasure today, buy it right away, for tomorrow it may be gone.  Indeed, after departing the shop, I had it on my mind for days, and when I returned with heart pounding, of course, it had been sold.

Years later, after always being on the lookout, leaving my name and phone number with shops, just in case, I am lucky enough to once again spot my settee.  I haven’t found another like it for sale on the web, and no other would due as I had found my perfection, with gentle rolling arms, no back, and just that certain width and length.  Yes, it was meant to be.

Gentle rolling arms!
 
The only problem was…I found it while on a trip to visit my mother, several states to the north (yes, I had flown to get there).  How on earth was I to get it back?  Forgive me, I’m leaving out how it came to be.  So, there we were sitting outside of an antique shop, having a slice or two of homemade applesauce bread (mmmm, mom made), when this van pulled up.  I went to get the door for them, and noticed in the back…an arm, a familiar arm.  She (mom) says I stopped in the middle of our conversation, and I do remember calling out to the couple “That’s my settee!” which I’m sure sounded perfectly crazy to them, but after explaining my search, they must have felt pity on me (or just wanted to unload the thing) and gave it to me at a remarkable price.

MY settee

Getting it here was no easy feat.  It was too big to be checked at the airport, and most shipping companies designated it as freight due to its size as well.  But, being resourceful, we removed the legs.  Duh.  Now for a box…Mom once again works her magic, and cut one she had scoured out and stalked down to the perfect size, even with room for some memory foam padding that she’s trying to unload bit by bit.  Fed Ex delivered via ground 2 days later and here’s my settee!!



Did I mention I’m going to refinish it entirely?  No?  Well, that’s the plan!

Step One, The Legs

Easy to unscrew, I was relieved to see a decent wood-grain underneath this awful paint/stain concoction I know not what.  It took 4 hours to strip (Kleen Strip spray), sand and wash, but now we’re on our way!

Original condition
In the process
Stripped, sanded and washed


I went to apply stain the next day, and found a delay...I have no brush.

Why it was so hard to find a 1 inch brush, I have no idea, but here is the finished leg, with one coat of stain, two coats of poly.




Next up, dismantling the upholstery...measuring...repairing...finding new upholstery...and the assembly.
All on hold while I manage this mysterious spider bite that has left my hand red and swollen.  It got me while I was working in the yard, hopefully, I'll be back to normal function soon!