Saurday I woke up covered in an itchy, angry looking rash all over my chest and belly. I’ll spare you the details because this is a food blog. Lets just say work was really tough this weekend. I have never itched so bad in my life!When I went to the clinic Monday morning, I discovered I didn’t have a rash, I have hives and hives are most commonly associated with food allergies. I also learned that you don’t have to be born with a food allergy. You can develop allergies at any point in your life, but they are more common as you get older. I will be 50 in December.
My doctor suggested I do a standard elimination diet to figure out what caused the hives. I asked if a Whole 30 would work instead. I know thats a program I can stick to and I wanted to do another round anyway. My doctor is looking into it.So thats how my week started. Now I wait to hear from my doctor and try not to scratch. How’s your week going
Hoisin Sloppy Joes
Adapted From Sweet And Savory1/2 lb ground beef1/4 cup onion2 cloves garlic, mincedl2 TBS water2 TBS hoisin sauce1 TBS ketchup3/4 tsp chili sauce1/4 tsp saltIn a frying pan, combine the ground beef, onions and garlic. Cook until the me.t is no longer pink and the onions are tender.Adf the remaining ingredients. Bring to a boil. Reduce the heat and simmer 5 minutes or unti the sauce thickens. Serve on a bun, over noodles or on a salad.
Some people get emotionally involved in books. Some people get emotionally involved in movies. Apparently, I get emotionally involved in cooking shows. At 5:30 this morning, I was yelling at my tv because the technical challenge on The Great British Baking Show was angel food cake and someone greased the fucking tin!!! Other people didn’t whip their egg whites to stiff peaks and still others didn’t cool their cake upside down!!! It drove me crazy.
I guess its because if I had a signature dessert, it would be angelfood cake. Its my favorite cake. Years ago, I spent my whole summer learning how to make it from scratch. I made at least a dozen angel food cakes that summer and many more since. I am the best egg seperator on the planet so if you need eggs seperated give me a call.
What does this have to do with a 24 Hour Omelette? Well, it does have eggs and you do bake it. Other than that, nothing. It’s just the my random ramblings. I do suggest you try this recipe. Don’t let the title fool you into thinking it’s a complicated recipe or takes a long time to make. I put the omelette together before I went to bed one night, 5 minutes of work and baked about 6 1/2 hour later while I was getting ready for work. It is a really good bake.
24 Hour Omelette
1 TBS butter, softened
2 slices hearty white bread
3/4 cup cheddar cheese, shredded
3/4 cup milk
1/4 cup finely chopped onion
1/4 tsp dry mustard
Salt and pepper
Grease a 3 cup baking dish. Spread butter evenly over one side of the bread and tear into 1 inch pieces. Spread half the bread cubes in the prepared pan. Sprinkle with half the cheddar cheese. Repeat with the remaining bread and cheese.
Whisk the milk, eggs, onion, mustard, 1/4 tsp salt, and 1/8 tsp pepper in a bowl. Pour the mixture over the bread and cheese. Using your hands to gently sumerge the bread to help it soak up the egg mixture. Cover tightly and refrigerate for at leat 8 hours up to 24 hours.
When you are ready to bake, adjust the rack to the middle position. Preheat oven to 350 degrees. Remove cover and bake until puffed and golden brown, about 1 hour, roatating the dish halfway through cooking time. Let cool slightly before serving.
Yeah, it’s another recipe for chicken and rice. I told you chicken and rice is my favorite. This recipe is a little more complicated and takes a little more time then most chicken and rice recipes I have posted here because you marinate the chicken and it cooks for 70 minutes but it is definitely worth the time and effort.
I have included links to all my chicken and rice recipes on A Solitary Feast.
Arroz Con Pollo
Indian Inspired Chicken and Rice
Chicken Skillet Dinner
Pressure Cooker Chicken and Rice
Chicken an Rice
Adapted From Koolaid Moms
1/4 cup olive oil
1 1/2 tsp dried parsley
1 1/2 tsp paprik
1 tsp garlic powder
1/2 tsp thyme
1 tsp salt
1/2 large onion, chopped
2 garlic cloves, minced
1 TBS oil
1/2 tsp salt
Pinch black pepper
1 3/4 cup chicken broth
1 cup white rice
1/2 tsp black pepper, to taste
Preheat the oven to 350 degrees. Spray a 2 quart baking dish with nonstick cooking spray.
In a small bowl, combine the olive oil, parsley, paprika, garlic powder, thyme, salt and pepper. Add the chicken and coat each piece with the spice mixture. Marinate at least 30 minutes.
In the casserole dish, combine the onion, garlic, oil, salt, pepper and broth. Add the rice and stir to combine. Place the chicken over the rice. Cover with foil and bake 50 minutes. Remove foil and cook 20 -30 more minutes.
The rain has totally zapped my energy today. I was going to run errands all over town but I took one step out in the rain, turned around and went back inside and took a nap.
The bright spot in an otherwise dreary day, was my masala dabbas came today. I wasn’t expecting them until tomorrow.
If you aren’t familar with masala dabbas, they are stainless steel spice containers used in Indian households to hold their favorite combination of spices.
Last week I went through my spice drawers and threw out anything I haven’t used regularly or had no aroma. No aroma means no taste. The clean out seriously dented my basic spice pallet. I decided to buy 2 masala dabbas, each holding 7 spices, and only replace the 14 most used spices in my home.
It was a challenge to go from over 30 spices down to 14 but I think I did it.
This recipe is for a really good general seasoning blend. It doesn’t make a huge amount but is easily doubled. I put it on a lot of things instead of just plain salt
Kelly's House Seasoning
From Kelly Hendrix Fields
4 tsp salt
1 tsp black pepper
1/2 tsp onion powder
1/4 tsp garlic powder
1/2 tsp rosemary
1/2 tsp thyme
1/2 tsp paprika
1/8 tsp caynne pepper
1/2 tsp dill
1 tsp parsley
Place all the ingredients in a bowl. Mix well. Store in an airtight container. Note: If you have a spice grinder, give the mix a buzz. It helps incorporate the rosemary better which keeps it from being so strong.
Today is a big day. I graduate from training for my new job. We get a ceremony, pizza party and everything. Its nice to work at someplace that celebrates its employees success. But none of that is why today is a big deal for me.
I am so excited about graduating today because three weeks ago I was seriously thinking about quitting and going to ask for my old job back. If you knew how much I hated my old job at the end you would know how low I was feeling. I cried at my desk several times. I was so overwhelmed. On some level, I think I didn’t believe I could do the job.
I am fortunate that I was surrounded by people who believed otherwise and worked with me until I it believed too.
Blueberry Baked Oatmeal
Adapted From Cookie and Kate
1/3 cup chopped pecans
1 cup old fashioned rolled oats
1 tsp cinnamon
1/2 tsp baking powder
1/2 tsp salt1/8 tsp nutmeg
3/4 cup plus 2 tablespoons milk
2 1/2 TBS honey
1 egg, lightly beaten
1 tsp vanilla
1 1/2 TBS melted butter
1 1/4 cups blueberries
Preheat the oven to 375. In 1 1/2 quart baking dish, spread 1 cup of the blueberries on the bottom of the dish.
In a small bowl, combine the pecans, oats, cinnamon, nutmeg, and baking powder. Spread the oat mixture over the blueberries in the baking dish.
In the small bowl, combine the milk, honey, egg, vanilla and butter. Pour the milk mixture over the oat mixture. Spread the remaining 1/4 cup blueberries over the top.
Bake 40 – 45 minutes. Serve with milk or yogurt.