The View from Gal #1

I was finally starting to feel good about the whole "blog" thing.  Love the cooking, love staying in touch with Gal #2 & #3...but the technology of this continues to baffle.  Mostly the fault of a challenged laptop - partly the fault of a camera whose technology time has come and gone - I thought I had finally figured this out by taking photos with my (new to me) smart phone.  Easy to take pictures, easy to load to my computer (read "work" here) - easy to get this thing done!  Then my SD card went bad and all my pictures disappeared.  All except:

New Cookbook = Love!

and this:

brocolli, celery, peppers

the very beginnings of the Sesame Chicken Couscous recipe.  I made this and loved it - Mr. #1 not so much.  Made a beautiful blueberry pie - wine and all - and I thought it was outstanding.  It took alot longer to cook down than the recipe leads one to believe, however.  Mr. #1 ate not even one piece (read: not a sweets guy) and most of the pie went in the trash.  I should have followed Gal #2 lead and skipped the dessert knowing how little welcome sugary desserts receive at my house.

Then onto July:  Did you see the cookie pictures Gal #3 posted?  Those were made onsite at Gal #1's house and so I claim a share of that post.  They were delicious - made their way to the Blossom Music Festival the next day and were heartily devoured by all. 

That's all I've got to show for June & July - but don't give up on me yet.  Perhaps August will be the month I redeem my share of this blog - but you may have to rely on the written word rather than the photos.

Looking forward to August - and have been thinking alot about what my POV is.  As I began to think about this, I realized I do have quite a POV about food!  More about that in September.

Happy food!

A Seasonal Change: August

For several months at Holy Batman HQ the Gals have been discussing some radical changes to the Holy Batman format. Our love for cooking, recipes and trying new things leaves us an endless idea list of how to keep doing what we're doing, improve what we do and go beyond the print of the recipe page.

At the heart of any recipe is the key ingredient. What is that special spice, the perfect sauce, or the prize produce that makes a recipe go into our "keep" file? Our key ingredient, the reason behind our Holy Batman creative geniuses, is togetherness. The brains of our HQ are spread from coast to coast with frequent phone conferences but infrequent personal meetings. Cooking together brings family together and this is our cyber way of meeting in the kitchen for dinner.

So as the most daring of the Gals (and they would agree) #3 is taking this month to begin a new initiative in the writing of our online cook book. This month starts a new idea for the Gals at Holy Batman. Check this out. A seasonal guide for your geographic area! Nice! We love cooking with seasonal produce because it is cost-efficient, super fresh and yummy, and usually requires less complex recipes. So this month I checked out the in-season list for our respective homesteads and came up with the idea of offering a variety of recipes to choose from according to the season. Think potluck style ladies!

In season for most of the Gals: zucchini, blueberries, corn, peaches and watermelon. So here are some menu ideas for our produce-conscious month! (Of course with a healthy perspective for the #3 household) Pick one, pick all, just have a ball! Enjoy Gals :)

Blueberry

Corn

Peach

Watermelon 

Zucchini

July's All American Review

Leave it to Gal #2 to give us an all-American menu that leaves a clean plate and fully satisfied belly! I have a real passion for my crock pots (yes plural) so I was thrilled when there was another crock pot recipe to try! And how simple were those ingredients! I had it all in my fridge and just put in the pot, pressed start and walked away. The romance of having a wonderfully cooked dinner without any of the work. True love.

The potatoes after hearing from Gal #2 about their not-so-yummy taste I did completely differently. We have a love of German food in this house so I made my German Potatoes. We LOVE them.

The cookies--what are the words? Incredible. Delectable. Soft and creamy. YUM. I made them twice actually. Once for Mr. #3 before I left for my vacation...gone before I left. And I made them mini...about 56 total and they were gone in less than 24 hours! The second time was with Gal #1 (pictures below) and they turned out slightly differently than mine. It might have been that I used mini semi-sweet chips and didn't pack the brown sugar. At Gal #1's place we used milk chocolate chips and made them mini-ish as well.

Overall it was a wonderful menu with all the comforts of American cuisine you should have in July. I will be repeating the chicken and cookies. And even if my German potatoes are slightly unpatriotic, they are a must! See you in August!

Three Checks In for June

"The summer wind keeps rolling in from across the sea".

This summer is flying by and I am finally catching up on my menu posts. I did June's menu in June in fact but haven't had a chance to post about it yet. It was a huge hit for me and for Mr. #3 it was so-so. It was so easy and I had a great time making most of it.

The pie was incredible but I would not repeat that crust recipe. The whole wheat sounded so much better, healthier and exciting that a whole wheat pie crust existed! It tasted great but was terrible to work with.

The main dish is a definite re-do at the #3 household but hold the snap peas. Something about them just didn't work in this recipe. I ate it up and enjoyed every bite! Enjoy the pictures! :)

                                                      

Gal 2 is July complete!

Well, July was definitely easy. Both the chicken and the potatoes took about 5 minutes, if that, to prep, and then you just let them cook.

 I made some changes to the spices in the chicken recipe. Instead of basil I used thyme. I just thought basil on chicken with beer was an odd combination. As you can see from the photo I used a lime beer. I thought you could taste a little lime, but I was the only one. So it must have just been in my head!

 My spice blend.

I also sliced a little onion and celery and threw that in the crockpot for flavor. I can't tell if it did anything or not. I used fresh chicken breasts (boneless, skinless) and cooked them on high for 3 hours and then they were probably on low for another hour. Mr. #2 thought the chicken was really good and really moist... I thought it was just alright. But if he liked it, I will be making it again because it was EASY!

~

Somehow I took zero pictures of the potatoes. I swear I made them. Surprisingly we didn't like them. I think maybe it was the "artificialness" of using a packet containing who really knows what... but they were just odd tasting and on the dry side. And I didn't even use the whole seasoning packet (maybe half or less) or cook them the full 45 minutes. Mr. #2 said he thought they tasted "funny" and "sweet". I'd much rather use kosher salt and fresh herbs!! And doing it that way isn't any harder. The cheese at the end however was a good idea! Will do that again.  

~

The cookies also were another easy thing to make. Just threw together the ingredients, then I used my cookie scoop and every 10 minutes another dozen cookies came out of the oven! No chilling needed. Mr. #2 said he couldn't tell any difference in the taste of the cookies (compared to a normal one) and he liked them. He also really likes soft cookies. I could tell a slight difference in taste and a big difference in texture! I am missing my crispy edges!! :-) But these would be great to freeze and un-thaw or to ship to someone.

I ended up with about 3 dozen cookies! They went to book club and the neighbors besides all the ones we ate ourselves. Yum!

Gal Two reports on June

Let me start by saying I did half the menu. I, of all people, did not make the dessert. My husband is not a huge pie fan, and with litterally an empty cul-de-sac right now I'm out of neighbors to share with. I just thought I would end up wasting most of the pie. I'm hoping that maybe when I'm in Ohio later this summer I can try it out with another of the Gals.

I did however make the chicken salad. And, after a slight hiccup, it was a success. I omitted the pepper for the Mister and he insisted on heating it back up (something about it not being dinner unless it was hot?!) and complaining about the broccoli, BUT he ate it. And went back for seconds. Score!

Cooking my couscous

My steamed veggies. Next time I would blanch them. Steaming them left them too soft!

I did cut up some green onion which I liked and the Mister never even noticed ;-)

The dressing and the almonds and seeds for toasting. Sadly I was going to toast and add at the last minute but I forgot! Next time.

Oops, we were so busy eating it I forgot to take a final picture. Here's the leftovers :-)

July Menu

Happy July Gals! This is an easy all American menu of chicken, potatoes and chocolate chip cookies! Hot where you are, don't worry you can use the crockpot. And the chocolate chip cookies are made with a new twist. The potatoes... well those just looked really good. Enjoy!

Italian Potatoes



Beer Crockpot Chicken

Soft Chocolate Chip Cookies

Not Quite

So I didn't quite make it to May's menu... But I did the really important part, dessert! The strawberry cake was good, but not really cake-like. I think because of the jello the texture was quite different, but very moist. Our friends had some and they said it was the best cake they had ever tasted! The biggest issue I had while making it was the baking time. I almost had to double it! Overall, this was a winner. I think it would be a great cupcake recipe for a crowd!!

Gal #1: Bridging the Seasons...Spring to Summer

I forgot to mention that the "Sesame Chicken Coucous Salad" is from the spring section of my newly found much admired cookbook.  But June is a cross-over month so I thought I would add a great summer dessert idea inspired by Paula Deen. 

• Make chocolate chip cookies.
• Turn one chocolate chip cookie flat side up.
• Add graham cracker crumbs, mini marshmallows and extra chocolate chips if you want.
• Top with second chocolate chip cookie.
• Wrap in foil.
• GRILL!
• Chocolate Chip Cookie Smores!

(note: PD added grilled banana...I couldn't add that and still be enthusiastic about sharing this recipe...but if that sounds good to you, go for it!)

Gal # 1 Applies for Partial Amnesty and Welcomes June!

 Committed to not wasting time feeling guilty about my procrastination - I have chosen one recipe from April and one recipe from May and combined them into one very late June meal.  I chose the chicken recipe from Gal #2 and the quinoia recipe from Gal #3.

Chicken Stir Fry!

One of the great things I did for this recipe (unintentionally) was to buy chicken cut for stir fry.  This translated to a fry time of about 4 minutes total.  I knew from past experience that I don't like celery seasoning and so I left that out.  I also did not have enough bread crumbs and ended up crushing the remains of a bag of stuffing to make up the right amount.  They were delicious.

Guy #1 ate alot.  Always a good sign.

On to the salad:

I'll stop the photo shoot here to make my most important comment concerning this recipe - fresh, ripe fruit is absolutely essential.  My mango was borderline.  It didn't have a pretty color and was hard to cut up.  The blueberries were a gorgeous color, but had no flavor.  It's interesting that this salad was still wonderful...but my mouth just wanted those fruit flavors to come through - and I think the basil seasoning has to have that partnership to keep it in check.

Guy #1 didn't eat any of this.  Not really an indication of how good it is, however.  He couldn't get past the quonia looking like...well, never mind.  I enjoyed it and must say that it would be a wonderful summer lunch item for work.  It would definitely be something to look forward to.

WELCOME JUNE!

I found this new cookbook...and I'm in love:

Obviously the word "Simply" had its appeal for me...and the fact that it's organized seasonally.  It is put together by a Mennonite group and everything in here is healthy, economical and completely doable.  It's not on-line, however...so I can't link the entree recipe.  So here it is:

Sesame Chicken Couscous Salad

1 1/2 cups chicken broth

1 tsp soy sauce

1 tsp seseame oil or olive oil

·        Combine and bring to a boil

1 cup uncooked couscous

·        Place in large bowl and stir in boiling broth.  cover and let stand 5 - 8 min.  fluff with fork.

2 green onions sliced

1 large red pepper (chopped) optional

·        Stir in. Cover and refrigerate until chilled.

1 1/2 cups sugar snap peas or snow peas

3/4 cup brocolli florets

·        Steam peas 1 minute.

·        Add broccoli and steam 2 more minutes or until crisp-tender. 

·        Rinse in cold water and drain.

1 cup cooked chicken chopped

·        Add to couscous with broccoli and peas.

1/4 cup lemon juice

2 Tablespoons olive oil

2 teaspoons soy sauce

1/2 teaspoon pepper

1 teaspoon sesame oil

·        Combine and mix into couscous mixture

1/4 cup slivered almonds, toasted

1 Tablespoon sesame seeds,toasted

·        Mix in immediately before serving.

Serve chilled or at room temperature.

It's an all-in-one meal.  All it needs is fruit - melon salad, perhaps?  Grilled peaches?  YUM.

And for dessert:

I found a new King Arthur Flour recipe for blueberry pie that requires wine!  How could you go wrong?

http://www.kingarthurflour.com/recipes/blueberry-pie-with-a-twist-recipe

Better late than never!  Have fun!

May the Food be Ever in Your Favor!

For this month's menu I had the search of all good things that come in one pot. I love the ease of the crock pot but was looking for something a little more refined. I found a lot of amazing recipes! Wine sauces, chicken with herbs, slow and low falling off the bone beef...all sounds great, for 30 degree or below weather. It is over 90 degrees where Family #3 lives and the idea of cooking a HOT meal over the stove--might put me into heat stroke. So I ventured for something else-- easy but summery and here is what I came up with! Feel free to play, change or spice up as wanted! Enjoy ladies!

Mango Blueberry Quinoa Salad

Quinoa
1/2 cup quinoa (washed)
1 cup water

Salad ingredients (minus the quinoa)
1 mango cut into cubes
1/2 cup blueberries
1 medium cucumber cut into cubes
1/4 cup dried cranberries

Dressing
1 1/2 tablespoons extra virgin olive oil
Juice from 1 lemon
1 teaspoon orange marmalade
10 Basil leaves chopped finely
Salt and pepper to taste

Let’s Cook!
Boil the water in a medium skillet, then add the quinoa. Turn heat down to medium, cover the skillet and let simmer for about 10-12 minutes or until the quinoa is cooked. Remove from heat and let the quinoa cool to room temperature.

While the quinoa is cooking, prepare the other ingredients. Combine the fruits and cucumber in a medium bowl. And whisk together all of the dressing ingredients, except the basil.

When the quinoa has cooled, combine the basil with the dressing and mix half of the dressing into the quinoa. Combine the quinoa with the fruits and cucumber mixture and serve immediately with the rest of the dressing

Sweet Potato Veggie Burgers

2 cans cannellini white beans, drained
1 large sweet potato, baked/peeled/mashed (about 2 cups)
2 Tbsp tahini
2 tsp maple or agave syrup
1 tsp lemon pepper seasoning OR Cajun seasoning (or another fave spice!)
1/4 cup wheat flour
optional: additional seasoning (whatever you have on hand - I used a few dashes cayenne, black pepper and a scoop of nutritional yeast)
salt to taste if needed

plentiful Panko crumbs
safflower oil for pan

burgers: avocado, Dijon mustard, grain buns, romaine, onion, olive oil, pepper

Directions:

1. Bake sweet potato. Peel, place in large mixing bowl.
2. Add drained beans to mixing bowl. Mash beans and potato together.
3. Mash in seasoning, flour and any additional seasoning. Your mixture will be quite soft and moist. But you should be able to form a patty. Add more flour or a scoop of breadcrumbs - or dry rice to thicken the mixture if needed.
4. Heat 1 Tbsp safflower oil in a pan over high heat.
5. Form a patty from mixture and coat in Panko crumbs. Thick coating. Then drop the patty in the pan. Repeat until the pan is filled. Cook until browned on both sides. You could also bake. If baking, use less Panko.
6. Transfer cooked patties to paper towel. Cool for a few minutes.
7. Serve on toasted bun with lotsa toppings.

Simply Delicious Strawberry Cake

Ingredients

• 1 (18.25-ounce) box white cake mix
• 1 (3-ounce) box strawberry-flavored instant gelatin
• 1 (15-ounce) package frozen strawberries in syrup, thawed and pureed
• 4 large eggs
• 1/2 cup vegetable oil
• 1/4 cup water
• Strawberry cream cheese frosting, recipe follows
• Strawberry Cream Cheese Frosting
• 1/4 cup butter, softened
• 1 (8-ounce) package cream cheese, softened
• 1 (10-ounce) package frozen strawberries in syrup, thawed and pureed
• 1/2 teaspoon strawberry extract
• 7 cups confectioners' sugar
• Freshly sliced strawberries, for garnish, optional

Directions

Preheat oven to 350 degrees F. Lightly grease 2 (9-inch) round cake pans.

In a large bowl, combine cake mix and gelatin. Add pureed strawberries, eggs, oil, and water; beat at medium speed with an electric mixer until smooth. Pour into prepared pans, and bake for 20 minutes, or until a wooden pick inserted in the center comes out clean.
Let cool in pans for 10 minutes. Remove from pans, and cool completely on wire racks.

For the frosting:

In a large bowl, beat butter and cream cheese at medium speed with an electric mixer until creamy. Beat in 1/4 cup of the strawberry puree and the vanilla extract. (The rest of the puree is leftover but can be used in smoothies or on ice cream for a delicious treat.) Gradually add confectioners' sugar, beating until smooth.
Spread frosting in between layers and on top and sides of cake. Garnish with sliced fresh strawberries, if desired.

Gal 3 Takes the Cake!

This was a great month! I never have tried Angel Food cake before and was so excited to have an excuse to buy another kitchen product...So I made the cake which got eaten so quickly there was never a final picture! The chicken was great baked instead of fried and the veggies are a pass! :) 2/3 isn't bad! So here we go with pictures!

 

Overall this was a 4/5. Baking the chicken at 350 for about 30 minutes was a great idea for us instead of frying for healthy reasons! The veggies for us weren't a favorite but the cake was amazing! This Gal will be making the cake and chicken again for the future!!