Tonight's dinner

Mexican Risotto

Dice half a medium onion, half a medium red pepper and 2-3 cloves of garlic. Add olive oil to a 10" skillet and sauté the veggies for 3 minutes. Add 1 cup Aborio rice and sauté for 2 minutes. Add 4 cups vegetable broth to the pan in 1/2 cup increments and cook down in between stirring continually. When the broth is done, turn the heat off and add 1 15oz. can of black beans drained and 1/3 cup grated cheddar cheese. Mix together and serve hot. Makes 4-5 servings

What's in a fortune?

Today my mom came over to help me do some cleaning and organizing—the cellar, my bedroom and the kitchen. In my bedroom, we removed everything from under the bed to be able to vacuum  (it was gross). In  a box full of memories, there were items of my dad's, my great-uncle's and even my childhood. In one little box belonging to my dad I found fortunes from fortune cookies. When I was in my 20's I used to save mine too, putting the date on them and taping them to my bedroom mirror. No matter how many times, I had rifled through the box, I had failed to notice the fortunes and just one more thing my dad and I had in common. Now everytime I get a fortune cookie, I will think of him.

Rice pasta vs. Me — a clean sweep...

I love to cook and feel I am good at and yet not matter how many times I cook rice pasta and adjust the cooking times, it comes out overdone and so, rice pasta wins every round and tells me I should stick to spelt pasta.

Been a while....

I have moved back into my home despite the fact that my kitchen renovation is not quite done, necessitating that I wash dishes in the bathroom up stairs (only working sink) and so I am grateful for canned items with pull tabs (my can opener is packed away in storage), the automatic water dispenser on my new fridge and my patient daughter especially when she asks, "Mom, what's in the sink?" and I reply "I washed pots this morning."

In the Kitchen on Thursday: Easy Tacos—Turkey and black bean

1 lb. ground Turkey
1 can (14 oz.) black bean soup (I used Progresso)
2 Tbsp. Taco Seasoning
2-3 Tbps. Sunflower oil
1 medium onion
2 cloves garlic
Taco Shells
Toppings: Shredded lettuce, tomato, grated cheese, sour cream or plain yogurt, diced Avacado

Chop the onion and the garlic. Heat the oil in a 10" skillet. Add the onion and the garlic and cook for a few minutes. Add the meat and cook until it is browned. Open the can of soup and drain off 1/2 the liquid. Add this and the seasoning to the skillet and stir to combine. Let the soup heat through. Then, let each person make their own taco. Serves 4 (2 tacos each).

In the kitchen on Thursday or not....

For my Thursdays, I post a recipe that I have made recently and well since I had wrist surgery last week, I haven't been cooking and not starving either since I hired a caterer to prepare some meals for me, so my family could eat well (not take-out every night) and I wouldn't have to worry thankfully.

In the kitchen on Thursday.....Mac n' Cheese reinvented

1 box your favorite mac n'cheese brand

1/4 C. pesto sauce

Prepare the mac n' cheese according to the box. Once the cheese sauce is all mine, add in your pesto and toss the pasta until coated. Serve warm with grated cheese as a topping.

In the Kitchen on Thursday: Asian Salmon

1 lb. Salmon filet

2 Tbsp. Teriyaki sauce

2 tsp. Soy sauce

1/2 Tbsp. fresh grated ginger

Mix the last three ingredients together. Place in a bag of covered dish with fish. Shake to coat. Let stand at least 1 hour. bake at 350 for 30-45 minutes depending on the thickness of the filets. Serves 4. Great with salad or brown rice and veggies.

In the kitchen on Thursday: Decadent Mac n' Cheese

1/4 C. butter

1/4 C. flour

1 lg. can evaporated milk

1/3 C. milk

1/4 lb. each of American, Cheddar, Monterey Jack and Colby Jack cheeses

2 boxes elbow noodles

Cook the noodles according to the box. Melt the butter and whisk in the flour. Then add the milk. Cook for 3-5 minutes until mixtures thinkers. Add Cheeses and stir constantly until they are melted. Toss with the cooked noodles until they are all coated. Makes plenty for a Superbowl get together. Serve hot.

Well, it's a saturday night...

The kid is sleeping over at Grandma and Grandpa's house and I am cleaning house, organizing, doing laundry and even making mac n' cheese for a family dinner tomorrow night (yes, homemade) and wondering why I am not taking this time to do for myself rather than for my household (I don't count doing my laundry as self care).

To-Do List on the run

I didn't have time to work out my to-do list last night, so I did it while waiting at the bank. The back of a deposit slip is "lined."

In the kitchen on Thursdasy: Easy Pasta Meal

1  jar Vodka sauce
3-4 slices cooked Turkey or Pork bacon
1/2 box Spaghetti, cooked according to the package directions.
3/4 C. Grated Parmesan or other cheese

Cook the bacon until crisp. Allow to cool and then crumbleHeat up the sauce. Put the cooked pasta in 4 bowls. Ladle sauce on top. Then add crumbled bacon and cheese. Serve immediately. Seves 4.

Tuesday's Tip: Wine on the go

If you plan on having wine at the beach or your hotel room, remember to pack a corkscrew and one with a bottle opener works for a six pack too.

Easy vs. Hard

My husband asked if I was interested in ordering two entrees and swapping half way, so I  said, "I'm easy about it" and my daughter said, "why can't you be hard sometimes?" and all I could do was answer, "I am not sure" and be left to ponder her question.

(P.S. My husband and I each got our own entrees.)

In the Kitchen on Thursday: Sinful Mac n' Cheese

1 box. Ziti Rigate
2 Tbsp. Butter
2 Tbsp. Flour
1 1/2 C. Milk
1/4 lb. American Cheese
1/2 lb. Cheddar Cheese
1 1/4 C. Corn Flake crumbs
1-2 Tbsp. Olive Oil
1/4 C. grated Parmesan or other hard cheese

Cook Pasta based on directions on box and drain. Melt butter in sauce pot. Whisk in flour until it is all incorporated. Add in milk and whisk for 2 minutes. Then pour in cheese and whisk until all covered by milk mixture. Place on lid leaving an opening. Let cook until cheese is melted. In the meantime in a bowl mix the crumbs, olive oil and cheese. Toss the pasta with the cheese sauce. Place in an oiled large baking dish. Top with crumbs. Broil for 5-7 minutes. Serve warm. Makes 6-8 servings.

(I almost ate 1/4 of the dish after I made it, so beware.)

In the Kitchen on Thursday: A classic with a twist

When I spoke to the caterer about my families food dislikes, I mentioned tomatoes, and so the vegetable lasagna was sauceless, like a white pizza and in my opinion equally as good as the classic and better than white pizza, a favorite of mine and so, I recommend you try your next veggie lasagna sauceless.

Tuesday's Tip: Cleaning the refrigerator

To clean refrigerator drawers—like mine where forgotten food rots and smells, try this from Real Simple Magazine....

Refrigerator drawers: Remove them and soak for 15 minutes in hot, soapy water in the sink. Drain, sprinkle the insides with baking soda, and wipe clean with a sponge. Still smell something? Use this age-old trick: Wipe down drawers with a cloth dipped in undiluted tomato juice, rinse with warm water, and dry.

Real Simple Magazine

In the Kitchen on Thursday: Corny Muffins

1 Jiffy Corn Muffin mix
1 sm. can creamed corn
1 Tbsp. Milk

Mix all ingredients together. Pour into greased or lined muffin tim. Bake at 350 for 15-20 minutes. Makes 6 (and can be doubled for 12).

In the kitchen on Thursday: The Caterer

In anticipation of my wrist surgery, my mother hired her friend, a caterer to make some dinners so no one has to cook, while I am in the beginning stages of recovery and all I can say is "Thanks, Mom!"

In the kitchen on Friday: The fish got foiled

Fish in Foil

1/2 Lb. Arctic Char or Salmon filet
1/2 lemon sliced
1/2 Tbsp. dried dill
1/2 Tbsp. olive oil
12-18 string beans, ends trimmed

Preheat oven to 350. Get a piece of heavy duty aluminum foil about 14 inches long. Place the oil on it and rub it around. On top of the oil place the green beans, then the lemon slices and then sprinkle the dill. Place the fish on top skin side up. Fold over the edges of the foil, leaving one short edge open. Bake for 30 min. Serves 2.

(Even my husband who can be picky about the fish he'll eat liked it.)