Thanks to my friend Julie, I no longer have to wonder how many people are reading my blog! She pointed me in the direction of blogpatrol.com, and I now have a cute little counter and access to some stats for my blog.
From now on I'll know how often my mom reads my blog.... :)
I have been trying to decide whether or not to monetize my blog. In order to make this decision, it would be nice if I knew how many people were visiting my site on a daily basis. Unfortunately, I can not get Google Analytics to work. I have tried to find help on the Google Analytics page, as well as through Blogger, but so far have been unsuccessful. Every time I install the tracking code on my template, it causes the background color of my blog to disappear.
If anyone reads this blog and can help me fix this- PLEASE LEAVE A COMMENT! If I can't figure out how to get stats on my site through Blogger, I am thinking about moving over to Wordpress- where I'd get stats for free without having to alter the template of my blog. There are 2 downsides to this plan....1- I have read horror stories about trying to copy posts between Blogger and Wordpress, and 2- If the posts won't transfer, I would have to just link to the old posts and start completely over, losing the readers…
Jeff Smith (1939-2004) began airing his tv cooking show "The Frugal Gourmet" in 1988. While not the earliest cooking show I watched, it made a huge impression on me. He did series of shows on different topics, and there was usually an accompanying cookbook.
I remember episodes with Elmo (who hasn't done a kids cooking segment with Elmo? By now he knows enough about cooking to have his own cooking show). And I also remember episodes about different cultures and foods. Mr. Smith was always very informative about the history and cultures that produced the ingredients. I probably learned as much about geography and history as I did about cooking. I don't remember a single recipe from the show, but I remember the lessons.
My mom never had much to say about this show. She probably didn't watch it. By this time I was in college and not around as much.
I found this video on youtube, and I included it because it just so happens that he is on David Letterman promotin…
I've been thinking about adding some weekly features to this blog. I've also been not sleeping a lot lately, so I've had plenty of time to think things up.
I was thinking the other night about why I like cooking so much. There are many reasons for it, I'm sure. The two most important ones, however, are:
1. My family cooked a lot. During the holidays, gatherings were usually held at our house because my mom and dad liked to cook for a crowd. They owned a catering business, and because of that, cooking in large quantities didn't phase them a bit. Some of my earliest memories of my parents involve cooking- my dad making home made blueberry pancakes and my mom baking and decorating birthday cakes (both for us and other kids at school).
2. I began watching cooking shows when I was fairly young. Cooking was a form of entertainment for me- both from the sheer enjoyment of watching the ingredients come together magically, and from listening to my mothers editorial co…
I know- everyone has a recipe for french toast. The only 2 mandatory items are bread and eggs- everything else is up for interpretation.
I made a batch of french toast this morning to use up the last bit of the Anadama Bread I made last weekend. Here's what I did:
I used 4 eggs (you just have to eyeball it depending on how much bread you have), a dash of half n half, a dash of Grand Marnier, a dash of orange juice (I was serving this with a navel orange that I supremed, so I squeezed the rest of the juice out and mixed it in), and some honey. I whisked this together and then started soaking my 6 pieces of bread in it.
As I have mentioned several times before, I read lots of food blogs. I have noticed that because the food blogging community is a pretty tight-knit group, topics tend to travel and multiply amongst blogs. Take for instance Anadama Bread. I noticed 3 or 4 blogs with posts about this, or about other "thirded" breads. Thirded refers to the fact that there are usually 3 different types of flours in the dough. I read a very interesting post about the history of thirded breads over at What Smells So Good? I was immediately interested in Anadama Bread because it includes one of my favorite ingredients- molasses. So I did a little digging....
Here's what Wikipedia has to say about Anadama Bread.
I ended up over at the foodtv website, and that's where I found the recipe I used.
1 package (1/4 ounce) active dry yeast 1 tablespoon sugar About 1 1/4 cups warm water (110 to 115 degrees) 2 tablespoons unsalted butter, melted 2 tablespoons dark molasses 2 teaspoons…
I think music people have odd senses of humor. I can say that because I am a music person. My college career was spent (or mis-spent, depending on who you talk to) around the music department. I was a voice major for about two years. Two very entertaining years.
Dev and I went to the spring choral concert at Adams State last night. While we were waiting for the lights to go down and the concert to start, Dev picked up a copy of the school paper for us to peruse. The following headline made me laugh out loud:
Ok- well that may be a slight overstatement, and it makes a few important assumptions...
1- That the Gods are southern. 2- That the Gods are not vegetarian. 3- That the Gods have not already signed some sort of exclusive contract with a less than mediocre national chain restaurant to produce their salad in a different way.
With that introduction out of the way, allow me to introduce to you the "SALAD OF THE GODS."
So I may need to divulge another fact to you- I really didn't come up with this salad all by myself. I had a similar one years ago at an Atlanta restaurant that I'm not even sure still exists. It was "The Rib Ranch" (I think). After a brief bit of research on the web, I have found that it is no longer called "The Rib Ranch," but is now called the "One Star Ranch." The place was great- very eclectic atmosphere. As I remember it, when you walked in the door you were immediately greeted by a huge 100 gallon aquarium with a stuf…
As long as I can remember, I have been a lousy sleeper. I have spent long hours pondering this (usually in the middle of the night).
I am also a night owl. Great ideas or solutions to problems always come to me late at night. Mornings are not my favorite time.
Worrying is a favorite hobby of mine. I'm sure this is part of the reason I'm an insomniac. I can make myself sick worrying about something.
What do all these things equal? Devin would say "one neurotic chic." I have to agree. People always offer suggestions like, "just stop worrying." Well if I could do that, I would. Given a choice, I'd rather sleep.
I'm not sure why I brought all this up. Just sharing, I guess.
Look what I found in my comments when I got home today!!!! My friend Ben over at What's Cooking gave me an award! My very first blog award! I am so tickled I don't know what to do!
When I started food blogging, I had no idea what a wonderful group of people I would meet. Nor did I know how many wonderful recipes I would learn and how much inspiration I would get on a daily basis. Food blogging is definitely one of the best things I've ever done....And it's awfully nice to know that there are people out there reading the blog and liking it. It would be weird to think I'm just talking to myself (although I do that, too).
Anyhoo- thanks a million Ben. I don't know that I deserve it, but it means a lot to me.
I found the recipe on foodtv, and followed it exactly. Here it is...
2 large eggs 3/4 cup milk 1/2 cup water 1 cup flour 3 tablespoons melted butter Butter, for coating the pan
In a blender, combine all of the ingredients and pulse for 10 seconds. Place the crepe batter in the refrigerator for 1 hour. This allows the bubbles to subside so the crepes will be less likely to tear during cooking. The batter will keep for up to 48 hours. Heat a small non-stick pan. Add butter to coat. Pour 1 ounce of batter into the center of the pan and swirl to spread evenly. Cook for 30 seconds and flip. Cook for another 10 seconds and remove to the cutting board. Lay them out flat so they can cool. Continue until all batter is gone. After they have cooled you can stack them and store in sealable plastic b…
Chicken Kabobs, originally uploaded by All Things Mimi. This is where my home made flour tortillas landed. I marinated some chicken breast (cut into chunks) in yogurt and red curry paste. Then I threaded it on kabobs with onions and mushrooms. I served the kabobs with Greek yogurt sauce, cucumbers, avacado, tomato and spinach. I used the tortillas to make it all into a wrap. Dev used them to mop up the sauce....
Flour Tortillas, originally uploaded by All Things Mimi. You are looking at the very first ever batch of flour tortillas I've ever made. They came out pretty well.
I think next time I will sub whole wheat for some of the flour, and I will definitely add some herbs to the dough.
The recipe was simple. I found it on foodtv.com...
2 1/2 c. flour 1/2 c. veggie shortening 1 teaspoon salt 1 c. warm water
Put flour, shortening and salt in a mixer and beat with the paddle attachment until crumbly. The recipe said it would take 3-5 minutes, but it didn't take that long for mine. With the mixer running, slowly add the water and mix until the dough is smooth. Take the dough out of the mixer and shape into small balls. Mine were like golf ball sized, but the resulting tortillas were small. If you want bigger tortillas, make the balls bigger. I think it is mostly trial and error. Put the dough balls on a tray and cover with a damp cloth. Let them sit at least 15 minutes. O…
Diane posted a recipe for Enchilada Lasagna on the food blog about a week ago. It sounded so yummie I had to try it.
So tonight I did it, only I used it to clean out my crisper drawer, so I added a few things to it.
First, I lightly oiled a pyrex deep dish pie pan. Then I poured some canned enchilada sauce in the bottom. I put a flour tortilla on the sauce, then added half of the filling I made (I sauteed half an onion, a zucchini, mushrooms, a can of diced green chiles, and half a tomato in olive oil, ground cumin and ground coriander). I topped that with a little sauce, some shredded monterey jack and colby, then another tortilla and repeated the process. I topped it with a tortilla, the remaining sauce and the remaining cheese.
It baked in a 375 degree oven for 20 minutes- until it was all hot and bubbly. It was garnished with slices of avacado and fresh tomato, along with a dollop of sour cream and some scallions.
I served it with a spinach salad (spinach, cucumber, mushroom, s…
I made my first successful (?) batch of corn tortillas today. I followed a recipe I found on one of the blogs I read called "The Little Bits All of which are Unique." I added some dried herbs to the dough, to perk up the flavor of the finished product.
I consider this a qualified success, because the texture of the finished tortillas is different from the ones at the store. I can't imagine these ever being flexible enough to wrap anything in. Perhaps I pressed them to thin? Anyhoo- here's the recipe...
Masa Bread a.k.a. Tortillas From “Unique Little Bits”
2 cups masa harina 1 tsp kosher salt 1 ½ cups water +/- depending on the environment small amount of oil
Pour a little peanut or olive oil in a small bowl; set aside.
In a large bowl, whisk together the masa harina and salt, stir in the water until a nice dough forms, adding additional water if necessary.
Form the dough into balls, roughly 1/4 cup in size. Dip your fingers in the oil and rub a light coating over each …
I read a ton of food blogs- I mean like 207 of them. I use a reader service called Bloglines, and I have subscribed to these blogs and read them every night- at least the ones that have posted that day. This takes up a lot of my spare time. It's where I get my news, my inspiration and my entertainment. Food blogs have become my primary source for new recipes and ideas (replacing foodtv or regular cookbooks). In some cases, food blogs have inspired me to buy cookbooks (like the 2 Alice Waters books I now own). I wait and see how many fellow bloggers are raving about it, try a few of the recipes, and if I like it- I buy it for myself.
Sometimes I get inspiration for more than just food ideas when I read my blogs. For instance, I subscribe to a blog called "Thyme for Cooking." Yesterday, Katie (author of this blog) was grappling over the issue of how food blogging has changed the way she cooks- or thinks about cooking. She said for some reason she can't think of dinner i…
I think I'll take a minute to write a few thoughts about the book "Omnivore's Dilemma" by Michael Pollan.
I liked the book. It was not quite as easy to read as the Barbara Kingsolver, but I'm glad I read it. At times, especially during the descriptions of the history of the industrial food complex, the book was a bit dry. I understand that there was a point, and I need to know this stuff if I'm going to make educated choices at the supermarket, but gah, dress it up a bit, huh?
I especially enjoyed the chapters on hunting and gathering (mushroom hunting and actual hunting of animals). Mr. Pollan showed the very human and emotional side to hunting that few of us ever think about. Of course, few of us ever eat meat that has been killed in this manner.
Which brings me to the lessons I learned from this book...
1. We (speaking of Americans) are blissfully ignorant of the origins of our food. People think their food comes from the supermarket- but it had to be s…
Here are my thoughts on projects for my long weekend...
Biscuits- another batch to freeze (and photograph) Tortillas- for wraps next week and to make homemade chips for guac! Cookies- for Dev to snack on this coming week Black Bean Fritters- to use up some of the cans of black beans in my pantry
I'm sure this will change and or expand- but these are my thoughts at the moment!
And I will write that post on "Omnivore's Dilemma."
I woke up this morning at 6am to find all the cars in the parking lot covered with snow. I knew right then and there things at school would be crazy. And I wasn't wrong.
We had a special event at school today called the "Jungle Mobile." I'm not sure why it was called that, since the different stations dealt with topics like seatbelts, helmets, pedestrian safety, fire prevention, accident prevention and poison avoidance. Anyway, the kids were supposed to scatter and find their way around all the stations, then meet back up before returning to class. Sounds simple, doesn't it? Well, lots of things sound simple in theory- but reality is usually much different. I can't think of an example from nature that will help me get across how chaotic this event was. An ant bed is too calm. A swarm of killer bees is too sedate. Picture in your mind about 80 5, 6 and 7 year olds all swirling around a gym bouncing from one station to another- stoppin…
So I've been doing lots of cooking lately (especially since we FINALLY have drinkable water again). But I've also picked up a few new hobbies since Spring Break, and I've been spending more time getting into those.
When I was a kid, someone took the time to teach me how to knit. I don't remember exactly who it was, but I think it was a babysitter. Anyhoo, it's been years since I even thought about it. Over spring break I dug out my knitting needles, and Dev's mom gave me a refresher course. The result has been a lot of fun. Rest assured I won't be cranking out socks or scarves anytime soon, but I am working on these little bookmarks as end of the year presents for the students in my classes...
Speaking of revisiting childhood crafts, I have also renewed my interest in macrame. I don't have any samples yet because I don' really know what I'm doing and I haven't had time to get clasps. I am planning on making some bracelets and necklaces…
IMG_1462, originally uploaded by All Things Mimi. Sunday I decided it was time to conquer my fear of baking cakes. I have had some ugly experiences trying to bake cakes at this altitude (7500 feet above sea level) so it was with trepidation that I headed in the kitchen to attempt this project.
Below is the recipe I followed. The person who wrote this recipe halved it for cupcakes. I don't remember which blog I got this from, but if anyone recognizes it, please let me know so I can give the credit to the right person!
I did the whole recipe and baked it in a 9x13 pyrex baking dish. It is really more like a muffin batter instead of a cake batter- which might be why I didn't experience the same problems I had with previous cakes.
At any rate this is a delicious cake and you really should make one for yourself. And if you can get ahold of homemade cream cheese, the icing will be off the chart!
CARROT CAKE CUPCAKES Cook's Illustrated's inspiring recipe fills a 9x13 pan. To…
IMG_1384, originally uploaded by All Things Mimi. I needed a dish to take to a baby shower this week, and I thought this would be perfect. Turns out it was!
The only aggravating thing about this recipe is all the chopping. Had I been making this for myself at home, it would have been less processed. But for a special occasion, the cubing was a must.
Here's the recipe (with my changes)....
Fruit Salsa with Cinnamon Tortilla Chips from "Cooks Illustrated" Apr/May 2008
Fruit Salsa: 2 T. apple jelly 2 T. light brown sugar 1/4 c. orange juice 1 jalapeno chile, seeded and minced I added a tiny bit of red wine vinegar 2 granny smith apples, cored, peeled and chopped fine 1 pint strawberries, hulled and chopped fine 3 kiwis peeled and chopped fine
Cinnamon Chips 2 T. granulated sugar 1 T. ground cinnamon 12 6inch flour tortillas
For the salsa: Whisk jelly, sugar, orange juice, jalapeno and vinegar in a large bowl. Add apples, strawberries and kiwis and toss to coat.
I cheated and used a store bought pie crust. There, I said it.
Preheat oven to 450 degrees.
Put the crust in a pie pan (I used a glass one).
I thawed one box of frozen chopped broccoli and sprinkled it on the crust. Make sure you get rid of any extra liquid from the broccoli.
I put about 2 cups of shredded cheddar and colby jack cheese over that.
I put half a container of mushrooms over the cheese.
Put the following ingredients in a blender, process, then pour over the guts:
4 eggs pinch of REAL nutmeg pinch of cayenne pepper (I used a few shakes of hot sauce) pinch of sugar pinch of salt 2 cups heavy cream
After the quiche is assembled, put it in the oven at 450 for about 15 minutes. Then put a crust guard over the crust edges and turn heat down to 300 degrees and bake for about an hour (or til the middle sets).
We will probably eat on this for breakfasts and lunch all this week. …
Here is the recipe for the whole wheat bread I just took out of the oven....
Whole Wheat Sandwich Bread From King Arthur Flour
1 ½ cups + 2 T. lukewarm water 2 T. butter or veg. oil 1 ½ t. salt 2 T. sugar ½ c. nonfat dry milk 3 ½ c. whole wheat flour 2 t. instant yeast
Combine all of the ingredients and mix well by hand, mixer or bread machine until you have a fairly stiff dough. Place it in a lightly greased bowl, cover the bowl and allow it to rise for 60 to 90 minutes- until it has expanded quite a bit. It won’t have doubled in size, but should at least feel puffy when you squeeze it.
Lightly grease a 9x5 loaf pan. Gently shape the dough into a smooth log; there’s no need to punch it down, just stretch and round it to fit into the pan. Place it into the pan, smooth side up, cover the pan and allow loaf to rise for about 30 minutes.
IMG_1378, originally uploaded by All Things Mimi. I am helping do the food for a baby shower at school on Tuesday, so I thought I'd get the jump on some of the prep work today.
Here is the recipe for the shrimp cheese ball:
1 pkg. (8oz) cream cheese, softened 1 1/2 c. havarti, grated (I used a combo of cheddar & colby jack) 4 green onions, chopped 2 t. crushed dried basil (I used greek seasoning) 1 t. dried rosemary (I used 2 T. fresh) 1 t. salt 6 oz. cooked shrimp, chopped (I cheated and used 2 small cans) Paprika (for garnish)
Dump everything in a bowl except paprika. Mix until it comes together. You are supposed to form it into a ball then coat it with paprika. I just put it in a bowl to serve with crackers. I will sprinkle the paprika right as I put it in the table. This is really good, and would be better if you used leftover grilled shrimp. The canned ones have little flavor, but I didn't have any real shrimp.
Another thing I never find to my liking is breakfast sausage. Home made recipes usually turn out too dry and bland. Store bought versions are either too salty or over do the maple or whatever other artificial flavoring they use.
I have decided to take on the project of finding the perfect breakfast sausage recipe. Here is the base recipe I used this time around:
1/2 lb. ground pork (next time maybe I'll use a mixture of meats?) a handful of dried blueberries 1 tablespoon REAL maple syrup 1/2 onion- sauteed in olive oil 1 tablespoon chopped fresh sage 1/2 teaspoon chopped fresh oregano a handful of bread crumbs
Put everything in a bowl and squish around with your hand until it comes together. Form it into whatever size patties you want and cover with plastic wrap. Store in the fridge overnight.
I plan to have this batch in the morning for breakfast, so I'll tell you how it came out then! Here's a pic of the patties in their raw state....
I don't think I've ever found a jarred salsa that I really, really like. Harry and David's salsas come close, but they still taste like fancier, more expensive jarred salsa.
My menu called for turkey tacos this evening, and I really wanted a fresh tasting salsa to go with them. It's not tomato season here yet, so I had to use canned. What I came up with turned out pretty darn good. I'm sure I will be tweaking it after I have actual groceries in the house (which will depend on how long we are under a tap water ban).
Here's what I used:
1 can Del Monte Zesty Mild Green Chile diced tomatoes 1 small can diced green chile (any brand will do) 1/2 onion (raw) 1 jalapeno, seeded and chopped roughly lime juice dash hot sauce of your choice (I used Cholula)
I threw all those things in a blender and gave it a whirl. The result tasted pretty fresh and not at all artificial or canned. Like I said before, I will tweak it later with fresh tomatoes, fresh cilantro, etc.- I just d…