Saturday, February 21, 2009

Descope Project

Here's a before picture of one of our kitchen drawers...

Here's an after...

Ahhhh...Much better!


So this is one of my goals this year - to organize our house a little better and get rid of a lot of things we don't use.


I remember when I moved to Colorado I came here with a suitcase full of clothes, some bath towels, and a toaster - not kidding. All the times we moved, from apartment to apartment to apartment to apartment, and finally to our house, I couldn't believe the amount of junk we ended up collecting. And in some rooms of our house the clutter really shows. We not only have catch-all drawers, we have catch-all closets and catch-all rooms. Yikes!


In fact, part of my plan to create a clutter-free home is to work on the basement. I'm too embarrassed to show you the before pictures. Hopefully, when it's all over, I'll have a room to proudly show. Until then, these little projects will help me move along.


What I did - I got rid of a lot of kitchen utensils we no longer use and got dividers to give certain types of utensils a place of their own. So what do I do with the rest of them? Can you say garage sale?

Friday, February 20, 2009

Creamy Onion Dip

This dip is always yummy and super easy and today I'm bringing this to my monthly group play date since the mommies like to snack lightly. This is from my Better Homes and Gardens Easy Everyday Cooking Cookbook. It's a nice alternative to the usual veggie dip.

Ingredients:
1 1/2 c. sour cream
2 T. dry onion soup mix (Lipton is what I usually have)
1/2 c. crumbled blue cheese (~2 oz.)
Snipped parsley (optional)

In a medium mixing bowl stir together the sour cream and dryy onion soup mix. Stir in the blue cheese. Cover and chill up to 48 hours.

If desired, sprinkle with snipped parsley. Serve with veggies and crackers.

Makes about 1 3/4 c.

Chicken, Capers, and Garlic in a Butter Wine Sauce


This is one of our favorite meals for dinner. We got the idea for it from watching Lidia's Italy on PBS. She is one of our fave chefs and we hope to someday go to one of her restaurants (there's one in KC where are friends live). I missed the part of the episode where she actually named the dish, so the title of this recipe is basically what's in the dish. And when I say recipe, I mean that in the loose sense. We never wrote down all the ingredients or how much, so we kind of go by memory (surprising since I'm an engineer and a little bit of a control freak). Fortunately, we've made this dish enough times to have repeatability, not to mention the recipe is VERY forgiving.


Ingredients:
Chicken breast cutlets
Flour
Salt & Pepper (optional)
Olive oil
Garlic, sliced very thin
Capers
White Cooking Wine
Butter

Heat olive oil in large skillet or sauce pan over med-hi heat. Lightly salt and pepper the cutlets and lightly dredge them in the flour, shaking off excess flour. Cook chicken in oil until golden brown (if chicken sticks to pan when trying to flip over, it's probably not ready to turn). When second side of chicken is cooking add garlic and capers (I love capers so I put a couple spoonfools of them) to the skillet placing them in between the cutlets. When chicken is cooked through, you can remove the chicken from the pan and keep warm, but I just leave them in to keep from having to wash another dish). Add cooking wine to deglaze the pan and cook until reduced to half. I probably put 1 to 1 1/2 c of wine b/c we like ours saucy. Once reduced, add a tablespoon or so of butter and melt. Serve over cooked pasta.

The last time we had this for dinner we served it with some zucchini and yellow squash seasoned with pepper and sauteed in a little bit of butter. Yum!

Saturday, February 14, 2009

Spinach and Artichoke Dip


This is by far one of the best recipes I have and it's been one that lots of people ask me about. It was given to me by one of my best friends, Jennifer, after she served it at my baby shower. It's sooooooo easy and takes almost no time to make. Bring it to a potluck and you will be the hit of the party!

Prep = 10 min., Cook = 15 min.
Makes 6 servings (~3 c.)

Ingredients:
1 14 oz. can artichoke hearts, drained and chopped
1 10 oz. pkg. frozen chopped spinach, thawed and drained
1 c. mayonnaise
1 c. grated Parmesan cheese
2 1/2 c. shredded Monterey Jack cheese

Preheat oven to 350 deg. Lightly grease a 1 qt. baking dish. In a medium bowl, mix together artichoke hearts, spinach, mayo, Parmesan cheese and 2 c. Monterey Jack cheese. Transfer the mixture to the prepared baking dish and sprinkle with the remaining Monterey Jack cheese. Bake in the center of the preheated oven until the cheese is melted, about 15 minutes (I sometimes bake it a little longer until the top starts to brown and caramelize a little bit - YUM!)

Serve with your favorite dippers. I like it with blue corn chips.

Friday, February 13, 2009

Meal Planning

So when Alex and I were dating and when we were first married, we'd go out to eat all the time. I kid you not - sometimes 6 sometimes 7 times a week. Luckily, during that time we both had full-time jobs and lots of time to exercise. Nowadays, that's not the case. So meal planning has saved us and helped us prioritize things a lot more.

Create a Menu

Get inputs - We basically stick to a week long meal plan which only consists of meals for dinner - breakfast and lunch are almost always done on the fly. If Alex isn't available to give me inputs for what meals we want to have, I always have him approve the list when I'm done - although I am sometimes married to a garbage disposal I would rather him be ok with the menu than grimmace and eat.

Get Kitchen Inventory - While I'm making the list, I survey the the cabinets (we don't have a pantry - Argh!) and the fridge for items we already have and items we need (i.e. milk, cheese, eggs, etc.). From there I start to get ideas of what kind of meals we can make.

Create Schedule - I order the meals according to who likes what best so that that person can eat the leftovers for lunch the next day. This works so well for us and our work schedules. The meal of the day is also determined by what's in the fridge and what will go bad first. This is probably a no brainer.

Get Weekly Groceries

Make a list according to you kitchen inventory - The menu for the week should give you an idea of what you'll need from the store. By only going to the grocery store with the items you know you'll need has saved us a lot of money.

Plan on using extras - Sometimes you can only get certain things at the store that are too much for one meal (i.e. vegetables, a whole baguette). If I need only half of an ingredient for a meal, rather than making the meal bigger, I just plan another meal with the same ingredient.

Shop the ads - We try to only go shopping one day a week and I typically try to wait until the weekly grocery ads have been mailed to us. This also helps in deciding what we'll have on the menu. We make sure we get the best deals by comparing what's available at different stores.

Coupons - Use them if you have the time to clip them. We frequently use Costco coupons.

Change it up

Be flexible - Sometimes we get lazy so we don't follow the meal plan exactly.

Try a new recipe - Cooking the same meals gets boring so we try to make something new once a week or so.

Treat yourself - Go out to eat once in a while. Cooking at home can be a drag. And who wants to do dishes all the time? Not me. That is my least favorite chore. Lately we've been going to Taco Tues. at a local place here. Yum!

More Tips

Fit your meals into your budget - Sometimes during the month we have to make some pretty hefty purchases like plane tickets, and this month, a car seat. So many of our meals have been on the cheap side - like spam and rice, corn beef on rice, mac and cheese (with spam :), spaghetti). We don't eat like this all the time, but it's nice to know we can adjust our weekly spending easily with choosing the right meals.

Easy Meal Prep - If you have to cut veggies for one meal and more for another meal, just cut them all at the same time and save them in the fridge. You can do this for most veggies. I like to cut veggies and meat when Annie is napping. It never fails that she wants to be held right when your in the middle of chopping up raw chicken.

Where I get some of my recipes

Ok - so some of you will be familiar with how frugal my husband and I can be. I believe the word for it in Tagalog is coripots (I'm sure I butchered the spelling). Anyway, I don't buy too many cookbooks. In fact, I think most of my cookbooks were given to me as gifts or were free giveaways at events. Another place I get cookbooks are at the library. This is a great place for cooking ideas. People usually don't borrow cookbooks from the library, so they're always available and you can renew them for very long periods of time. Plus, you save money on expensive cookbooks where you may only like a couple of recipes. I just try out a recipe and write it down if I/we like it. And another good thing is that you always get the latest available edition - this may matter for some people.

Here are a couple of cookbooks I borrowed from the library and really recommend:
- The Joy of Cooking
- America's Test Kitchen Cookbook

Bakerella

Thanks to my sister-in-law Michelle, I am now addicted to this blog. Once you see the site, you will see why. Yum!

http://www.bakerella.com/

I have made her cake pops before. Once for Annie's first birthday party and they seemed to be a big hit with the kids and adults.