Let the Stress Cooking Begin!

A favorite blogger of mine asked the question "How do you survive the winter?" 

The answer in this blogger's world is simple, and the same answer for how do you survive boards? How do you get through finals week? or how do you live?

I Stress Bake - to the demise of the neighbors' waistlines, I cook and bake everything in times of stress. Especially when the weather inhibits outside activities like running, cycling or existing - thanks Missouri winds.

For the next couple of weeks while we bunker down for the worst of the winter weather and the worst waiting period of my life - taking about you match day - follow along as I proceed to cook, bake, broil, baste and flambé everything in my path.

Phil Hall, if you're out there - this one's for you.

Citrus & Thyme Chicken Thighs

While I can't read, hear or think of the word "thyme" without starting to sing Simon and Garfunkel's classic Scarborough Fair.... "parsley, sage, rosemary and thyme...." I'm sure you can.

This recipe brings together the flavors of lemons, orange zest, fresh thyme and baked dark-meat chicken to fill the house with wonderful smells and the dinner plate with delicious fare. Fall-off-the-bone, juicy and mouthwatering chicken.

Yumm!

Ingredients:

• 4 Chicken Legs (thigh and drumstick)
• Handful of Thyme Sprigs
• Salt & Pepper Grinders 
• 1 Lemon (cut in thick slices)
• 1/2 Yellow Onion (cut into huge pieces)
• Orange Zest (fresh or dried works fine)
• 2 Tbs Unsalted Butter 

Arrange the chicken quarters in the pan, here we used two pie pans instead of one larger roasting pan. Coat the skin of the chicken in the orange zest, liberally crack fresh pepper all over the chicken and just two salt grinder twists on each quarter. Toss in the large chunks of onion around the legs.

Place the lemon slices around the quarters and arrange the thyme springs evenly. Bake the chicken in a preheated 350 degree oven for 45minutes, then place 1/2 Tbs of unsalted butter on top of each quarter and continue baking at 350 for another 45 minutes. 

This chicken pairs great with honeyed carrots and wild rice, enjoy!

Crispy Thin Crust Pizza

You can take me out of New Jersey, but you cannot take away my pizza! 

Even if I have to make it myself. For everyone away from the culinary greatness that is the corner pizzeria, here is a recipe for you. Enjoy this crisp, fresh and easy to make pizza from dough to toppings.

Love in the Oven

For the pizza dough I love starting out with a simple night-before recipe by Jesse and Christa found HERE on FeedingMyLove. (check out all their great talent for cooking and sarcasm)

Lovingly highjacked from HERE

Next you're going to need a sauce worthy of eating, and I don't mean the kind that comes in a jar. 

• 3 Roma Tomatoes (diced)
• 4 leaves Fresh Basil (chopped)
• 4 Cloves Garlic (chopped)
• 1 Tbs White Onion (finely chopped)
• Fresh Ground Pepper 
• 2 Tbs Olive Oil 
• 1 Tbs Tomato Paste (optional)

Salute the garlic and onion in the olive oil, if desired add the tomato paste. Add the diced tomatoes and turn down the heat to a simmer, add the basil and ground pepper and cover. Allow the sauce to simmer while you prepare you're toppings and roll out the dough. 

Homemade Sauce, ready to go

So fresh, so delicious 

Toppings, oh the possibilities! Just remember that too much water leads to mushy, soggy crust. For mushroom loves I recommend using baby bella mushrooms, they hold less water than their white cousins and have a more robust flavor. Searing the pepper, onions, garlic and mushrooms prior to topping the pizza can help eliminate some water and save your crust too. 

For this masterpiece I seared baby portobello mushrooms, bell peppers, onions, and garlic. Diced lean ham was a perfect choice to keep the moisture down and the flavor up!

The toppings are prepped, the sauce is smelling great and its time to roll out the dough. On a floured surface use a floured rolling pin to "encourage" the dough into your desired shape, I often find myself using kitchen items to hold the rolled out dough down, and avoid it creeping back into a smaller shape. The olive oil bottle works great for that!

An oiled cookie sheet is your best friend to avoid sticking, combined with the floured bottom of the crust you are looking at a future of easy to transfer tastiness opposed to fighting with a stuck blob of awful. Transfer the dough to the oiled sheet first, then assemble your pizza to perfection: sauce, a mixture of low moisture Italian cheeses, toppings and here a few super thin slices of Roma tomatoes just because. 

Pop this bad boy on a rack in the middle third of a 425 degree oven. Everyone's oven cooks differently, I watch my pizza like a hawk through the oven window, after about seven minutes I'll check the bottom of my crust and if its cooked and holding I like to transfer it directly to the oven rack for a little extra crisp. 

 

You won't find this in Missouri.

Apple Oatmeal Bites

No flour? No salt? No butter? Sweet! These sweet little bites pull together three of my favorite flavors into one delicious finger food.

Fresh Apple Oatmeal Bites 

Don't be fooled, these are not cookies nor muffins...think of a cross between an oatmeal cookie and fresh granola. Perfect for breakfast on the go!

Ingredients:

• 2 Tbs Coconut oil (solid)
• 1/4 cup brown sugar
• 1 Whole Egg
• 1 Cup Rolled Oats 
• 1/3 Walnut Pieces 
• 1 Apple (peeled and diced)
• 2 Tsp Cinnamon 

Preheat oven to 350. Combine oil and sugar well, then add in the egg and combine. Toss in the rolled oats, apple, walnuts and cinnamon and mix well. Using mini muffin tins with baking papers this recipe yields 18 bites. Fill the papers evenly and bake at 350 for 10 minutes. 

Shredded Chicken-Under-A-Bowl Tacos

Chicken underwear? My frying pans don't have lids....so I improvise frequently. I do however have a good set of metal, uncoated, mixing bowls that I frequently use to trap heat/juice/flavor in the pan and  occupant of said pan to ensure the most flavorful food possible.

Like I've said may times: dining options in Kirksville are slim at best. So I cook.

For Shredded Chicken-under-a-bowl tacos you'll need a few simple, wholesome and identifiable ingredients.

Ingredients:

• 2 Boneless Skinless Chicken Breasts 
• 1 tbs Avocado Oil
• 1/2 Yellow Onion (cut into long/thin strips)
• 1 Bell Pepper (red/yellow or orange) (cut into long/thin strips)
• 1/2 Sweet Green Pepper (cut into matchstick size pieces)
• 4 Cloves Garlic (coarsely chopped)
• 2 Sprigs Cilantro 
• 1 Lime (cut into wedges)
• Mission corn tortillas 

Seasoning:

• Garlic powder - 1/2 tsp
• Red pepper flakes -1/2 tsp
• Cayenne pepper - dash
• Chili powder - 1 tsp
• Cumin - 1/4 tsp
• Smoked Paprika 1/2 tsp 
• Salt - dash (used smoked salt if you have it)

Toppings:

• Salsa of choice (I love mango/pineapple based ones)
• Guacamole (use the recipe on this sweet link)
• Crumbled Mexican Cheese (
• Fresh Lime Juice (Hence the wedges)

In a large metal bowl (that you will use to cover the pan later) rub the seasoning mixture onto the chicken and squeeze the juice of two lime wedges over the chicken. If you have time, let the chicken rest for a half hour, if not don't worry.

Bring the avocado oil to to temperature in a large frying pan over medium/high (6/10) heat. Add half the garlic and allow it to begin browning. Increase the heat to high (9/10) and place the chicken in the pan, on top of the garlic, cover with the metal bowl (or lid if you have one) and turn the heat down to low/medium (4/10). Allow the chicken to cook uninterrupted for about seven minutes, then remove the bowl and flip the chicken over, replace the bowl and let it cook for another five.

In the meantime prepare the guacamole, crumble the cheese and select your salsa of choice. Serving the toppings in little bowls and allowing everyone to make their own tacos is fun and oh-so tasty.

Back to the chicken. Remove the bowl and place the whole chicken breasts and half the liquid from the pan back in the bowl and set it off to the side. Turn the heat back up to medium (6/10) and after waiting a moment toss in the peppers, onions and remaining garlic. Here I like to turn the heat up a touch more to get a nice fajita style look to my veggies. Now is the best time to place corn tortillas in the oven, they take on a much better flavor when you heat them up for a few minutes before serving.

While the veggies are cooking, take two forks and shred the chicken breasts apart thoroughly. Once the peppers and onions are cooked (some char is great) and the garlic is real golden brown transfer them to a warm platter (setting the oven to 170 is safe for dishes/food/hands). Put the chicken back int he pan with its juice for just a moment, toss it around to pick up the last of the flavors lingering, then add it to the serving platter.

Share this dish with family and friends, enjoy!

Share and Enjoy!

Check out these Steak Tacos with black beans and guacamole too!

Hickory Smoke Chili

I love a hot bowl of body warming chili in the winter. I hope you enjoy this recipe for my favorite chili, its quick to make, simple, healthy and best of all tastes even better as it rests over night. Make a batch to warm up the house on a cold winter day.

On a recent trip to Texas I picked up some new spices, special salts and new jams and preserves. This recipe revolves around the Hickory Smoked Sea Salt I found while in Fredericksburg, TX on vacation. Check your local grocery or specialty store for a similar ingredient.

This recipe produces a wholesome, mild chili with great undertones of smokey flavor. You may want to adjust the seasoning once everything is together to make it hotter or smokier.

Ingredients:

• 2lbs Ground Meat - lean beef or venison 
• 1 Red Bell Pepper - coarsely chopped 
• 1 Yellow Onion - coarsely chopped
• 1 Head of Garlic - cleaned and cloves crushed, not minced 
• 1 Guernica Pepper - clean and chop into small pieces 
• 1 Can Dark Red Kidney Beans - no salt added
• 1/2 Can Tomato Paste - no salt added
• 1 Can Diced Tomatoes - no salt added
• 1 Can Crushed Tomatoes - no salt added 
• 1tbs Olive Oil

Spices:

• 2 tsp Hickory Smoked Sea Salt 
• 1tsp Smoked Paprika
• 2 tbs Chili Powder 
• 1 tbs Ground Cumin 
• 1/2 tsp Ground Cayenne 
• 1/2 tsp Fresh Ground Black Pepper
• 1 tsp Garlic Powder 

In a large pan heat the olive oil, as it heats mix the seasoned salt, ground pepper, and paprika thoroughly with the ground meat then brown the seasoned meat in the hot olive oil. As the meat browns, add the crushed garlic cloves to the pan. Once the meat is cooked through transfer it to the slow cooker set on high.

Using the same pan, sauté the peppers and onion until translucent and browning. Transfer to the slow cooker and mix well with the meat. 

Clean and open the kidney beans, tomato paste, crushed tomatoes, and diced tomatoes. Add each of these to the slow cooker stirring thoroughly after each addition. Finally, add the remaining seasonings and mix well. Allow the slow cooker to cook on high for at least three hours, adjust seasoning to taste and enjoy!

January Challenge: Meal Planning

It's January, its cold and windy here in Missouri and I'm not a fan of heading to the grocery store when I  want something to eat.

Cold Missouri Morning on Rt 63

Friends of ours are trying out Paleo Meal Planning, they are both busy medical students, with a baby and very healthy conscious. They have been going strong for the last six months, and love the once a week grocery trip, as they get more time at home with each other and their little one. Not to mention less time in the freezing wind on icy roads.

Paleo you say? Sounds interesting.... but I love beans, corn and other restricted foods too much to go strictly Paleo.

Once a week grocery shopping? Count me in!

Having a plan for dinners, and not using precious mental power to think about what to make? Sweet!

But, lets talk about other options. Earlier this month Tom and I went through the Jamie Oliver, The Naked Chef app, identifying new recipes that looked tasty, fresh and relatively simple. We are both good cooks, with lots of practice (there are no good restaurants in Kirksville) and discerning pallets (East Coast and Texas raised). Using the app we built a grocery list, checked off the items we had at home already and hit the ground running.

One week of cooking together, new flavor combinations and a flop or two got us hooked on the idea of meal planning. Why not layout what you want to eat, with flexibility of course, and buy everything for the week in one go?

This week we are trying a slightly different take on the idea: Batch Cooking. Check out this post on Batch Cooking 101 on Nutrition Stripped for an over view of the idea.

This morning I had some free time (how weird) so we put together a batch of venison chile and a pot of chicken soup. Since we only ever eat dinner at home having two homemade and oh so tasty options for dinner doesn't seem like a bad idea. We spent quality time preparing the food while we had a moment, and now can simply re-heat the better-the-next-day dishes while we are busy during the week.

Soups, chili and stews lend themselves perfectly to our plan, as they tend to taste better the next day anyway. Also, at the end of the week what ever left will go nicely into the freezer and become an emergency dinner down the road.

Benefits:

• One trip to the store
• Cooking when there is time, not when you're tired
• Fresh, healthy food on hand
• Freeze leftovers for emergency meals
• Less time in the kitchen, more time with family

I recommend making a batch of my favorite Balsamic Venison Stew to start out, or a body warming Hickory Smoke Chili. 

You Call This a Bagel?

Yes, I am a Jersey Girl and damn proud of it.

No, I do not say Jouy-zee.

Yes, I grew up down the shore.

Yes, I will drive an hour for good pizza (and pass two thousand places on the way)

No, I never pumped gas until I left the state.

And, oh boy do I miss real bagels!

Living in Missouri I got pretty desperate for a good, crispy outside and chewy inside properly flavored, saliva-inducing to think about, honest-to-god bagel. You just can't get anything out here that even comes close. 

I've tried to quell the craving with Einstein Bros Bagels, they are ok.... and by ok I mean horrible and I would never eat one if I was anywhere near driving distance to Yorktown Bagels in Manalapan, NJ. 

Bagel perfection, still warm sesame with cream cheese

No matter how far I travel this is one food (along with pork roll) that I will always crave and search for. 

Every visit home I freeze and transport a dozen or so precious bagels back to Missouri with me, worrying all the way that they might start to thaw if I don't get back fast enough. Fresh these things are worthy of song and folklore, frozen and toasted they are almost as good. 

But what does a girl do when there just is no going home, and no convincing my parents that overnight mailing food to me is a great idea?

You spend a year trying to recreate perfection. Yes, a whole year of trial and error, of feeding the neighborhood and hearing that your creations are "delicious" and "awesome" but knowing they can't even hold a candle to their inspiration. 

In Columbia, MO there is an attempt at a bagel shop. Yes, they sell baked dough with a hole in the middle.... but its not the same! No relief to be found for a Jersey craving.

From yeast, flour and love I crafted batch after batch of tasty creations, but no one was worthy of the title of Bagel. I tried different flours, yeasts, boiling times, oven temperatures, flavor combinations and still failure. 

Although, now I do make one heck of a cheesecake, apple pie and fruit tart with pastry cream!

Boiling pot with baking soda and molasses

One batch of attempts: cheddar jalepeno, Asiago basil, and apple cinnamon 

Perfect cheesecake with raspberry and chocolate swirl. 

Mom's apple pie, made by me

This happened: pastry cream, almond flour crust fruit tart

 I've come to accept that while I'm away from my home state, there will be no bagels. And thats ok. Really. I'll always have a little sand in my heart and sun in my hair.

Best Apple Pancakes

Who doesn't love a warm kitchen on a cold morning and the smell of cinnamon and apples? These apple pancakes are quick, simple and honest. Top with a touch of good maple syrup for a taste that will have you wanting these everyday!

Ingredients

1 cup Heart Smart Bisquick mix

1/2 cup Skim Milk

1/2 tsp Vanilla Extract

1 tsp Cinnamon

1 Apple - peeled and sliced thinly I recommend a honey crisp or fuji apple

Vegetable oil (1tbs worked into nutrition)

In a medium sized mixing bowl add the Bisquick and cinnamon using a fork mix in the vanilla extract and milk until just combined. Toss in the apple slices and coat in the batter, make sure not to let the apple pieces stick together. The batter is going to be thick, but nothing a spoon and spatula can't handle.

In a large non-stick skillet heat just enough vegetable oil to coat the bottom of the pan (we're not deep frying these). When the oil sputters with a few drops of water it's ready.

I usually make four pancakes from this. Adjust the apple slices in the pan so they aren't all piled up in one spot and allow to cook for three minutes on each side on medium heat. With the apples inside they take longer than regular pancakes, don't be afraid to flip them multiple times to ensure they are done all the way through.

Serve with a hot cup of coffee and a little good quality maple syrup for a heart warming breakfast.

Nutrition Information

Makes 2 servings

• Calories 324
• Fat 11g
• Carbohydrates 55g
• Protein 6g
• Fiber 4g

Balsamic Venison Stew

This wonderfully rich stew relies on kitchen staples and a slow cooker to bring together classic flavors for a great winter meal. Its perfect for those days you don't want to leave the house and brave the grocery store!

The beauty of stew is that you can take the toughest piece of meat and with the right application of time and heat turn it into a tender and delicious meal. Making a stew takes the focus off of the meat, and highlights the combination of flavors and textures of the whole pot. This is great when you can't afford the best cut of meat, or when your only option is that two-year-old chunk of elk in the back of the freezer. Yes, even old elk can't withstand the power of the stew pot.

Ingredients

1.5 lbs Venison - anything but ground really. Don't waste the loins in a stew, there are way better uses for that great cut. A roast works best.

2 cups Beef Stock - if you have it on hand, otherwise break out the bullion cubes and remember they dissolve best in warm/hot water

3 tbs Balsamic Vinegar

1 cup Red Wine - don't go using a good wine here, unless you're drinking it while you cook. Winking Owl at $3 a bottle is perfect!

1/4 cup Olive Oil

1/2 can Tomato Paste

5 Garlic Cloves

1/2 bag Baby Carrots

1 lb Potatoes - I really like the multicolored jewel potatoes, love the fun colors and small size. If you're going for lower-calorie cut the potatoes down to 1/2lb

1 Onion - red or yellow doesn't make much of a difference here

2 Bay Leaves

Salt & Pepper

4 tbs Flour

Recognizable and delicious 

Begin by coarsely chopping the whole onion and garlic, heat a teaspoon of olive oil in a large skillet to sauté the onions and garlic. This is the same pan we are going to use to sear the meat in - so we want to let flavors build in the pan. 

While the onion and garlic are cooking turn on the slow cooker to high and add the beef broth, we will be adding ingredients to the slow cooker as they come out of the skillet. 

Once the onions are translucent and the garlic is browned transfer them into the slow cooker. 

Next, cube the venison into one inch pieces removing most, but not all of the fat. We want some of the fat to remain to lend its flavor to the stew, also wild version is naturally very lean so there shouldn't be much fat to remove. In a medium mixing bowl, combine the flour with several twists of a pepper grinder, and a pinch of salt. Toss the cubes of meat in the flour mixture to just coat them. 

Lightly coated in flour, pepper and salt.

Using the same page skillet, heat half the remaining olive oil until it sputters when you flick a few drops of water in the pan. Divide the meat into at least four batches: the idea is to sear each side of the cube, not cook it all the way through and the flour will not cook well if the pan is over crowded. 

Add each batch to the slow cooker as they finish. 

Now the pan should have a mess of goodies stuck to the bottom, bring the heat down to medium and add the tomato paste being sure to spread it all around the pan: don't worry if it gets stuck but keep it from burning. Once the tomato paste is hot, slowly stir in the balsamic vinegar to combine it with the tomato paste and pan goodies and toss in the bay leaves. Note here that the tomato paste will not bubble or simmer.

Once the tomato paste and balsamic vinegar are combined slowly add the red wine the pan, stirring the whole time to maintain a consistent texture. This is where we really want to take the time to lift all of the stuck bits off of the bottom of the pan. Let the combination reduce by a third and transfer to the slow cooker. 

Wash the potatoes and cut them into roughly one inch pieces. Keeping the baby carrots whole lends a nice rustic aesthetic to the finished stew, but it's fine to cut them smaller. Add these to the slow cooker and cover. If the potatoes and carrots stick out of the liquid, use water to get the last of the tomato mixture out of the pan and at it to the slow cooker. Let the slow cooker do the rest, leave it on high for four hours and enjoy.

Ready to simmer.

Pair this wonderful stew with a slice of thin cut peppered toast and a glass of red wine to round out the meal.

Nutritional Information

Makes 12 servings 

• Calories 259
• Fat 11g
• Carbohydrates 17g 
• Protein 20g
• Fiber 2.5g