Adventurous Dinner Night

Here's the run down:
1 Hungry Hubby
1 Adventurous Cooking Wife
Random stuff in the pantry
2 New recipes
1 Delicious (and quick) meal



*I also served steamed veggies from the Whole Foods deli*


North African Meatballs with Couscous and dried dates
(courtesy of Melissa D'Arabian of Food Network)

Ingredients

For the North African Sauce:

• 2 tablespoons olive oil
• 1/2 small onion, diced
• 2 cloves garlic, chopped
• 1 lemon, zested
• 1/2 cup pitted and chopped briny olives ( I used Kalamata)
  
• 1/2 cup white wine (Didn't have any on hand - I KNOW, THE HORROR! - I used chicken stock)
  
• 1/4 cup chicken stock or broth
• 1 (14-ounce) can crushed or diced tomatoes
• 1 teaspoon light brown sugar
• 1/2 teaspoon dried red pepper flakes
• Pinch ground cinnamon
• Salt and freshly ground black pepper

For the Meatballs:

• 1 egg
• 2 tablespoons tomato paste (couldn't find it in the depths of the fridge so I used ketchup, I KNOW THE HORROR)
  
• 3 tablespoons finely chopped fresh cilantro leaves
• 1 tablespoon minced fresh ginger
• 1 teaspoon ground cumin
• Pinch ground cinnamon
• 3/4 pound ground beef (I used ground turkey-cheaper and no grease)
  
• 1/3 cup finely ground rolled oats or fine bread crumbs
• Salt and freshly ground black pepper
• 3 to 4 tablespoons vegetable oil, for cooking
• 4 tablespoons chopped fresh parsley leaves (Didn't use)
  
• Couscous with Dried Dates, recipe follows

Directions

To make the North African Sauce:

In a large saucepan heat the olive oil over medium heat and saute the onion and garlic until soft but not brown, about 3 minutes. Add the lemon zest and olives and cook for 1 more minute. Add the white wine, deglaze the pan, and let it reduce for a 1 to 2 minutes. Stir in the stock, canned tomatoes, sugar, red pepper flakes, and cinnamon, and simmer to blend flavors, about 7 minutes. Season with salt and pepper, to taste.

To make the Meatballs: In a medium bowl, add the egg and tomato paste and stir until smooth. Add the cilantro, ginger, cumin, and cinnamon and mix until well blended. Stir in the ground beef and oats, season with salt and pepper, to taste, and combine gently after each addition. Do not overmix. Rolling with your hands, make about 32 meatballs, about 1-inch in diameter.

In a large saute pan, heat 3 tablespoons vegetable oil over medium heat, and brown the meatballs in batches until golden on all sides. Add more oil, as needed. Transfer the meatballs to the pan with the sauce and let simmer for 20 minutes. Sprinkle with fresh parsley and serve over the Couscous with Dried Dates.

Couscous with Dried Dates:

• 1 cup water
• 1 cup chicken stock or broth
• 1 tablespoon olive oil
• 1/4 cup finely chopped dried dates (I used Craisins and forgot to chop them)
  
• 1 cup quick-cooking couscous
• Salt and freshly ground black pepper

Bring the water, stock, and oil to a boil in a small saucepan over medium heat. Add the dates followed by the couscous. Cover the pan tightly with a lid, remove from the heat, and allow to sit for 5 minutes. Fluff with a fork and season with salt and pepper, to taste.

Transfer to a serving bowl and serve.

Yield: 4 servings

REVIEW:
Hungry Hubby liked and got seconds... I think he was finally glad it was a dish that didn't revolve around chicken.
Adventurous Wife liked and thinks it was probably pretty healthy too!

Winter Wonderland

Here are a few pics from over the holiday...

Muenster, Texas



Daisy in her Christmas Sweater

Daisy frolicking





Trout Ranch

site of infamous bonfires


Getting the metal detector ready to look for lost arrows!
Chad and Matthew got bow and arrows for Christmas


My handsome husband


Would you believe that these are OK pictures and not from when we lived in NEBRASKA!?

Can you spot the white puppy?!







With ice like this... I think the STOP sign is just a suggestion! Drive at your own risk!

We had to put the truck into 4-wheel drive just to get into the driveway!

5 Days of Cookies: Day 4 & 5

Here are two of my favorite cookie recipes. An old classic and a holiday family favorite!


Classic Chocolate Chip Cookies

Ingredients

* 1/2 cup shortening
* 1/2 cup butter
* 1/2 cup granulated sugar
* 1 cup packed brown sugar
* 1/2 teaspoon baking soda
* 2 eggs
* 1 teaspoon vanilla
* 2-1/2 cups all-purpose flour
* 1 12-ounce package (2 cups) semisweet chocolate pieces
* 1-1/2 cups chopped walnuts, pecans, or hazelnuts (filberts) (optional)

Directions

In a large mixing bowl beat the shortening and butter with an electric mixer on medium to high speed for 30 seconds. Add the brown sugar, granulated sugar, and baking soda. Beat mixture until combined, scraping sides of bowl occasionally. Beat in the eggs and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in remaining flour. Stir in chocolate pieces and, if desired, nuts.

Drop dough by rounded teaspoons 2 inches apart on an ungreased cookie sheet. Bake in a 375 degree F oven 8 to 10 minutes or until edges are lightly browned. Transfer cookies to a wire rack and let cool. Makes about 60 cookies.

Make-Ahead Tip: Bake and cool cookies completely. In an airtight or freezer container, arrange cookies in a single layer; cover with a sheet of waxed paper. Repeat layers, leaving enough air space to close container easily. Seal, label, and freeze up to 1 month.


Aunt Janie's Spice Drop Cookies
1 cup shortening
1 cup brown sugar
1 cup white granulated sugar
2 eggs
1 teaspoon vanilla
1½ cups sifted all purpose flour
1 teaspoon baking powder
½ teaspoon soda
½ teaspoon salt
2 cups oatmeal
1 cup coconut
1 cup spicedrops, cut in small pieces.

Thoroughly cream shortening and sugars.
Add eggs and vanilla.
Beat well.
Sift dry ingredients.
Add to creamed mixture.
Add remaining ingredients.
Stir together.
Drop from teaspoon onto greased cookie sheet.
Bale at 375 degrees for 10-12 minutes.
Makes ~ 4 dozen.

5 Days of Cookies: Day 3 - Sugar Cookies

Sugar Cookies

Ingredients

* 2/3 cup butter, softened
* 3/4 cup sugar
* 1 teaspoon baking powder
* 1/4 teaspoon salt
* 1 egg
* 1 tablespoon milk
* 1 teaspoon vanilla
* 2 cups all-purpose flour
* Powdered Sugar Icing (optional)
* Decorative sprinkles and/or small candies (optional)

Directions

1. Preheat oven to 375 degrees F. In a large bowl, beat butter with an electric mixer on medium to high speed 30 seconds. Add sugar, baking powder, and salt. Beat until combined, scraping side of bowl occasionally. Beat in egg, milk, and vanilla until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Divide dough in half. If necessary, cover and chill about 30 minutes or until dough is easy to handle.

2. On a lightly floured surface, roll half of the dough at a time until 1/4 inch thick. Using a 4-1/2- to 6-inch cookie cutter, cut dough into desired shapes. Place 1 inch apart on an ungreased cookie sheet.

3. Bake for 8 to 9 minutes or until edges are firm and bottoms are very lightly browned. Transfer to a wire rack; cool.

4. If desired, prepare Powdered Sugar Icing. Spread and/or pipe the icing (if using) onto cookies. If desired, top iced cookies with sprinkles and/or candies. Makes 14 to 16 cookies.

5. Powdered Sugar Icing: In a small bowl, combine 2 cups powdered sugar and 1/2 teaspoon vanilla. Stir in 2 tablespoons milk. Stir in additional milk, 1 teaspoon at a time, until icing reaches spreading consistency. If desired, tint with paste food coloring.

6. Candy Windowpane Cutouts: Prepare as directed, except roll dough until 1/8 inch thick and use a 2-1/2-inch cookie cutter to cut dough into desired shapes. Place on a foil-lined cookie sheet. Cut small shapes out of the cutouts' centers. Finely crush 3 ounces hard candy (about 1/2 cup). Fill each center cutout with candy. Bake for 7 to 8 minutes; cool cookies on foil. Makes about 36 cookies.

7. Sugar Cookie Pizza: Prepare dough as directed. Spread into an ungreased 12-inch pizza pan. Bake for 18 to 20 minutes or until edge is firm but not brown. Cool in pan on a wire rack. Frost with homemade or canned cream cheese frosting and decorate with candy-coated milk chocolate pieces or other small candies. Use a pizza cutter to cut cookie into wedges. Makes 16 cookie wedges.

(Thanks Better Homes and Gardens !)

5 Days of Cookies: Day 2 - Maple Cookies

Maple Cookie Recipe




Ingredients

1/2 cup (1 stick) of unsalted butter, room temperature
1 cup of dark brown sugar
1 teaspoon of vanilla extract
1/2 TSP MAPLE FLAVORING
1 large egg
1/2 cup + 1 tablespoon of maple syrup (Grade B preferably)
2 cups of all-purpose flour
1/2 teaspoon of baking soda
1/2 teaspoon of salt
3/4 cup of chopped walnuts
Method
1 Cream the butter and sugar together at medium speed for three minutes or until light and fluffy.
2 Add the vanilla extract (AND MAPLE EXTRACT) and egg and mix until well incorporated. Add the maple syrup and mix until well incorporated.
3 In a separate bowl sift together the flour, baking soda and salt. Slowly add the flour mixture to the butter mixture and mix until just incorporated. Fold in the walnuts. Cover with plastic wrap and chill for thirty minutes.
4 Preheat the oven to 350F. Drop spoonfuls of the cookie, about 1 inch balls, onto cookies sheets lined with parchment paper. Bake for 10-12 minutes or until lightly browned around the edges. Allow to cool on the cookie sheet for a minute or two before transferring to a wire rack to cool completely.
Makes 3 dozen.

Cookie Interruption: Delicious Dinner Post

We are interrupting the cookie marathon with a recipe from dinner last night!

Now I am going to post the true recipe (Thanks Food and Wine - but I drank beer with this!) and insert my own variations to "keep it real".


On the chalkboard menu we have:

Braised Chicken Legs with Green Olives

Ingredients

2 tablespoons extra-virgin olive oil
6 whole chicken legs (3/4 pound each) - MINE, 2.25LB PKG BONELESS SKINLESS THIGHS
Salt and freshly ground pepper
4 ounces thickly sliced lean bacon, cut into 1/4-inch dice - MINE, NOT SO LEAN
1 medium onion, chopped
3 carrots, quartered lengthwise and cut into 1-inch pieces
4 small turnips, peeled and cut into 1-inch pieces - MINE, A LITTLE LARGER CHUNKS
1 cup pitted green olives, preferably Picholine - MINE,CHEAP AND WITH PIMENTOS
2 large thyme sprigs - MINE,GENEROUS SPRINKLE OF DRIED
1 bay leaf
2 cups chicken stock or low-sodium broth

Directions

1. Preheat the oven to 350°. In a large cast-iron casserole, heat the oil until shimmering. Season the chicken with salt and pepper (DRY WELL OR IT WILL POP AND BURN YOU LIKE HELL). Add 3 of the legs to the casserole and cook over moderately high heat, turning once, until browned, about 10 minutes. Transfer to a plate and brown the remaining 3 legs over moderate heat.

2. Pour off the fat in the casserole (USE BIG STRONG MAN FOR HELP WITH HEAVY PAN FILLED WITH HOT OIL). Add the bacon, onion, carrots and turnips and cook over moderately high heat, stirring, until barely softened, 2 to 3 minutes. Add the olives, thyme sprigs, bay leaf and stock. Nestle (IE: SHOVE) the chicken legs in the casserole so they are partially submerged and bring to a boil. Cover with a tight-fitting lid. Transfer the casserole to the oven and cook for about 45 minutes, until the chicken and vegetables are tender. (FINISH YOUR BEER/WINE DURING THIS TIME AND FIND SOME FANCY RICE TO COOK - MINE WAS RICE'A'RONI)

3. Transfer the chicken and vegetables to a platter; cover and keep warm. Strain the broth into a large measuring cup and skim off as much fat as possible. Return the broth to the casserole and boil until reduced by half, about 5 minutes. Season with salt and pepper. Return the chicken and vegetables to the casserole, cover and cook for 5 minutes to heat through, then serve.

Also good to know: relatively cheap, new appreciation for turnips, makes the house smell good and makes the strong man feel useful.

ENJOY!

5 Days of Cookies: Day 1 - Chocolate Peanut Butter Biscotti

I will be posting a new cookie recipe every day until Christmas!

Today's delicious cookie is Chocolate Peanut Butter Biscotti!



Peanut Butter and Chocolate Biscotti

Ingredients

10 tablespoons unsalted butter (1 stick plus 2 tablespoons)
2 1/2 cups all-purpose flour
2 3/4 teaspoons baking powder
1/2 teaspoon fine salt
3 large eggs
1 1/4 cups sugar
2 teaspoons pure vanilla extract
1/2 cup smooth natural peanut butter, room temperature
1 1/4 cups dry roasted peanuts
1 1/4 cups chopped dark chocolate or chocolate chunks (about 6 ounces)

Directions

Position racks evenly in the oven and preheat to 350 degrees F. Line 3 baking sheets with parchment paper.
Melt the butter over medium heat, swirling the pan occasionally. Continue to cook until the butter browns and gets a nutty aroma, about 5 minutes. Let cool slightly.
Whisk the flour, baking powder, and salt together in a large bowl.
Beat the eggs in a medium bowl with an electric mixer until light and pale yellow, about 2 minutes. Gradually add the sugar while beating. Then slowly add the butter and vanilla until evenly mixed, about 30 seconds more. Add the peanut butter and mix until combined.
While mixing slowly, add the dry ingredients to the wet, in 2 additions, mixing just until absorbed. Fold in the peanuts and chocolate pieces.
Divide the dough evenly into thirds, and put each portion in the center of a baking sheet. Shape the dough with slightly wet hands into logs about 2-inches wide and 15 inches long. Bake until set and brown around the edges, about 25 to 30 minutes. (For even baking take care to rotate the pans-- top to bottom and front to back--about half way though.) Cool logs on the baking sheets for about 10 minutes.
Lower the oven temperature to 325 degrees F. Carefully transfer the logs to a cutting board. Cut logs crosswise, with a long serrated knife at about a 45 degree angle, into 1/2-inch thick cookies. Place cookies cut side down on the baking sheets. Bake until crisp, about 8 minutes. Flip the cookies over and bake until golden brown, about 8 minutes more. Cool biscotti on the baking sheets. Serve.
Store cookies in a tightly sealed container for up to 3 days.

Enjoy!

Thanks Food Network, they were delicious (http://www.foodnetwork.com/recipes/food-network-kitchens/peanut-butter-and-chocolate-biscotti-recipe/index.html)!

Football Weekend

So it was a bad weekend to be a Red Raider or a Dallas Cowboy! Not a bad weekend to be an OSU Cowboy or a Green Bay Packer. Needless to say the two previous teams lost but anyway... we had a fun time tailgating and playing games before the actual game began!

The guys playing ladder-ball:


Chad and two of his friends Rod and Norm:


Me and the boys, somethings never change!


My sister-in-law, Aubree and I!


One of my best friends, Stacie and I!


Most of the Felderhoff Family!


Everyone have a great week! I am hosting Thanksgiving this year so I plan on posting some recipe ideas soon!

Fall

The leaves are turning, Red Raiders are hitting their mid-season stride, the flower beds have been filled with pansies and most importantly its Halloween. We had an interesting Halloween at the neighbors. More about that another day. They say pictures are worth a thousand words need I say more.

Captain Jack Sparrow

"SAY HELLO TO MY LITTLE FRIEND"

Wreck'em Te....zzzzzzzzzzzzzzz

Wild Hog meet Grill and Italian Seasoning

Front Flower Bed-Check

Project Report

Seeing as it is Chad & Elizabeth I figured it was time for me to step in and post something. I don't do a whole lot of cooking so there wont be any juicy photos of the wonderful dishes that my lovely wife makes. I can tell you that she is feeding me well and I need to be more religious about my running schedule. So back to the topic at hand. I had a couple of projects on the list today and a couple to report on. This is what the list looked like:
-Peephole (on the front door)
-Ceiling Fan
-Garden
-Garage
-Front Flower Beds

I really only have the first 3 to report on. More on the other three when I get to them. Crap now its in stone and Elizabeth is going to hold my feet to the fire on the flower beds.
Garden- Well this one didn't get off to a great start this summer, but we are finishing off strong. We made one batch of our award winning salsa, and are awaiting the second batch of tomatoes to be ripe. I think were going to try and can the next batch. I know it sounds like my grandmother talking, but it works and this salsa could win the fair next year. Needless to say here are a couple of pics from the garden. We did have squash plants that got flattened by an Armageddon of some sort. I have been really impressed by our jalapeno plant. It is huge as I say a "fair winner".


The okra is doing very well but its going to be a little late in the year for it. After it came up it never got hot enough to really grow good. That's why I bought the farmers almanac for this year we should be good to go now.

Here is a close up of my jalapeno plant. They look so innocent, looks can be so deceiving. I think its because we purchased a Texas plant. You know everything is bigger in Texas. Hopefully the freeze this weekend doesn't kill them. moving on......

Peep Hole- No pictures to post here just a little note that if you buy a peep hole from Lowes and it says 1/2" hole it really means 7/16". I found out one washer later.

Ceiling Fan- Going with the trend of the day the ceiling fan in the guest room was not so easy. I would put it at 4 out of 5 on a difficultly level. Not trying to give my self to much credit but about the only thing I didn't have to do was build the room around the fan. Installing a fan is usually pretty easy just time consuming. This one although was cantankerous from the beginning. The biggest problem being no solid foundation to mount the fan. Instead of having the fan chop up our next guests and get the bedspread bloody I decided I better reinforce the mount. This is where it gets complicated. I had to cross the attic being careful not to put my foot through the ceiling. Let me tell you that's a feat all in itself. God doesn't put size 14's on ballerinas for a reason.
I found the mount in the ceiling and then placed a board that I cut between the two joists. You can see the board in the first picture. I had to screw it to the joists so the weight wouldn't be on the sheet rock. Sounds easy but to do hunched over balancing on a 1 1/2" board increases the difficulty. Alas the finished product turned out well. Now our guest will be able to enjoy the soothing breeze of our fan.

All of these photos are courtesy of our new Nikon D3000 DSLR. It got a lot of use at the Philbrook museum this weekend. I'm sure Elizabeth will be sharing some of those photos shortly.