Sunday, January 24, 2010

Comfort Food

Mac and cheese. The ultimate comfort food, no? If you have ever had my homemade mac and cheese, you have most likely ended up proposing marriage to me. Which I politely decline, because a marriage based on my mac and cheese will only end up with us both on Inside Edition as they cut us out of our home weighing 500+ lbs each. Trust me. There are a month's worth of fat grams in that recipe. And every artery clogging bite is heaven.

I think it has been 2 years at least since I have made that. I've found a MUCH less artery clogging meal that serves as comfort food. I made me some tonight, because I'm kind of in a bad mood. Aggravated. Mainly at myself. Planets must not be aligned right or something. Anyway, the following is something I have adapted from a Campbell's soup recipe. You can find on the back of the Cream of Mushroom Soup can (full fat version). Here is my version...

Kind of Like Pasta Alfredo - 4 servings

2 boneless chicken breasts (optional - I often take this to vegetarian pot lucks and use a tone of veggies)
1/2 box Penne pasta (or pasta of your choice - doesn't matter)
1 can 98% fat free Cream of Mushroom soup. (I buy store brand)
1 - 2 oz. freshly grated parmesan cheese. (or use 1/4 - 1/2c of the already grated crap)
4 oz. fresh mushrooms
2 tbsp olive oil
1 tbsp butter
1/4 c skim milk

Boil water for pasta. Cook pasta according to package directions, adding the broccoli to the last 4 minutes of cooking time.
Drain pasta and broccoli.
When 4 minutes are left on
Heat olive oil over medium high heat.
Add chicken and saute until cooked. Remove.
Melt butter in same pan. Add mushrooms and cook until they begin to brown.
Add the can of soup and the milk.
Increase heat and stir until bubbly.
Add parmesan cheese, stirring constantly until melted.
Add in pasta, broccoli and chicken. Stir well.
Cover and reduce heat to low for 10 minutes.

Channeling my inner Julia

The first 2 videos are what I made for dinner last night. Recipe follows...

Baby Spinach Stir Fry - 1 serving


2 TBSP Olive Oil
pinch salt
1/2 tsp Herbes de Provence, or Italian Season, or any blend of herbs you like
1/4 vidalia onion, coarsely chopped
1 handfull pinenuts
1/3 package ( or 2 handfulls) baby spinach, remove stems
1 egg, whisked
1 oz. grated cheese, or goat cheese

Heat oil in wok, or large skillet. lower heat to between medium low - medium. Add onion. Sprinkle salt over onion. Stir often, allowing onion to sweat and begin carmelizing.

When onions begin to carmelize, add pine nuts and herbs. Toss to coat in oil. Continue stirring frequently.

When pine nuts start to toast, add spinach. Toss to coat in oil. Lower heat to medium low. Cook until spinach reduces in size, about 4 min.

Add egg and stir continuously. When egg is cooked, add cheese and cook until cheese melts.

Wednesday, January 20, 2010


  • How is it that 3+ months have passed since I have blogged?
  • Every Lady Gaga song I hear, she says "gaga". Is that really necessary?
  • I meet with a group of people twice a month to talk about stuff.
  • This week's topic was "What are you passionate about."
  • I'm passionate about many things.
  • I was feeling very superficial though and thought about things like knitting, and baseball.
  • But mostly I spoke about local food.
  • Tonight I was at the grocery store and I looked at all the pale vegetables of winter who have traveled so far in trucks that use up the oil we are running out of.
  • I wondered what they do with all the produce that spoils that they can't sell.
  • I just made a note to call them tomorrow and ask.
  • Me and Rusty are eating blah summer squash. It is a pale imitation of the yumminess I ate a few months ago.
  • I can't wait for the farmers markets to start up again.
  • This year I would like to plan for fall and winter, perhaps can or freeze some veggies.
  • Why is it called "canning" when glass jars are used?
  • So back to the topic of what I am passionate about. I thought alot more about that tonight.
  • And I made a connection (kind of like connecting the dots - I used to LOVE doing those when I was a kid) between the local food and a couple of other ideas that have floated around in my head for years now.
  • Tomorrow I start writing my proposal/business plan. I have no idea what it will be - I will allow the process to unfold.
  • Tell me what you are passionate about. I really want to know.
  • I challenge you the next time you grocery shop to look at every single label on everything you put in your cart and see where it comes from.
  • Post a comment about this. Where was the furthest place? The nearest? Any surprises?
  • No judgement. Promise.
  • Pitchers and catchers report 2/19. 31 days. SQEEEEEE!!!
  • I really want to re-design this blog...
  • If you have a blog and would like me to link to it, let me know!
*Wednesday Night Bullet Post (idea swiped from Sheepish Annie)