The tradition of Sunday Soup began 8 years ago B.C. (before child) when my house was a revolving door of guests. Chez Paquette opened for business every Friday evening as snowboarders and friends came over for drinks, food, and a floor to crash on, and it closed Sunday evening as those same snowboarders and friends headed home for another work week. I needed something easy and satisfying to feed anywhere from 2-10 cold and hungry people just coming off of the ski slopes before driving home. So, I would leave the mountain myself at noon (it actually was a good excuse to let my tired, unathletic legs rest) to create a new week's concoction.

All of those years later, the guests don't come by as regularly--who are we kidding? We all have kids now, and snowboarding has taken a back seat. However, I still make soup. In fact, Dave starts asking for Sunday Soup on the first cool day of the season. That day is today.

Today's soup: Hearty Beef Stew in the slow cooker
I made my broth from scratch this time. A few words on that topic: not sure it was worth the time, not pleased that I couldn't leave my house for 8 hours yesterday while it simmered, feeling good about being frugal and using the beef soup bone that I had in my freezer from the bulk meat purchase that we did this week (see next note).

Now a note about beef: last year, thanks to my mom, we started buying meat in bulk from a local farmer in Maine. I was skeptical at first, but after eating that first steak, it is quite obvious how much the quality is so different than what we would get at the grocery store. The cows are grass fed, Angus, and I will NEVER buy steak at the grocery store again. It's not overly pricey, especially if you can split a side of beef with someone. Well worth it and now my freezer is stocked!

Recipe:
2 pounds beef stew meat, cut into 1 inch cubes
1/4 cup flour
1/2 teas. salt
1/2 teas. ground black pepper
1 clove garlic, minced
1 bay leaf
1 teas. paprika
1 teas. Worchestershire sauce
1 onion, chopped
1 1/2 - 2 cups of beef broth (I use two)
3 potatoes, diced
4 carrots, sliced
1 stalk celery, chopped
(A note: the amount of veggies is totally up to your preference. I like more veggies in my soup, and I also adhere to the "that doesn't look like enough" rule. Veggies will produce their own water while cooking, so adjust the beef broth throughout the cooking. If you need more, go ahead and add it.)

1. Place meat in slow cooker. In a small bowl, mix together the flour, salt, and pepper; pour over meat, and stir ot coat meat with flour mixture. (A note: to really hold the juiciness of the meat, you may want to brown the meat coated in flour in a skillet with a little bit of oil before putting it in the slow cooker.)
Stir in the garlic, bay leaf, paprika, Worchester sauce, onion, beef broth, potatoes, carrots, and celery.

2. Cover, and cook on Low setting for 10-12 hours or on High setting for 4-6 (A note: I would recommend using a low setting. The flavors have longer to meld together and the meat doesn't cook as quickly.) About an hour before you are going to serve, check to see how thick the liquid is. If it is not thick enough for your taste (I find this recipe can be a bit watery), take some flour--3-4 tablespoons--and mix it with some cold water until it forms a paste. Add this flour mixture SLOWLY to the stew, stirring it in. The flour may form little "dumplings" in the stew which means that it cooked too quickly before the flour was able to disperse. This is not a huge deal. The flour that does disperse will help to thicken the liquid.
Enjoy!

Fish Tacos with Mango Salsa Verde

So it is 900 degrees outside, and I was NOT looking forward to cooking ANYTHING! Until...I found this recipe in Cooking Light. It was perfect for a hot day. Give it a try. (Dave's comment, "It was good enough for Jehovah!" a shoutout to Monty Python, I suppose.)

Salsa:

1/2 cup chopped peeled mango (about 1 medium/large one)

1/2 cup chopped green tomato (I used red because I did not have a green one on hand)

2 tbls finely chopped red onion

4 teas chopped fresh cilantro

1 teas fresh lemon juice (I just used some from a jar not because I didn't have lemons but because it was too hot to exert the energy to squeeze the lemon.)

1/4 teas black pepper (I used less, to be honest.)

1/4 teas chili powder

Directions for Salsa: combine the ingredients in a bowl and toss well. (OK, a note about mangos. Cutting them is a bitch. There, I said it. I have found the trick, though. Stand the mango on one end and cut pieces off the edge, cutting as far into the mango as you can until you hit the seed. Once you have the pieces cut off of the seed, score them from the "meat" until you get to the skin of the mango. Once scored, you can peel the "meat" back and using a paring knife, cut off/peel off the mango.)

Tacos:

1 lb tilapia fillets

cooking spray

taco seasoning (can use some from pre-made packages or make some of your own.)

whole-wheat tortillas

mixed salad greens

Directions: The recipe from Cooking Light suggests broiling the fish; I, however, did not want to heat up the house any more than it already was. So, I decided to coat the fish in olive oil and taco seasoning, wrap it loosely in tin foil, then grill it in the foil, on a low flame for 5 minutes. That seemed to work well. Whatever you decide to do, make sure the fish is cooked and flakey before serving. Once the fish is cooked, heat up a skillet on medium high; coat both sides of the tortilla with cooking spray, and cook on the skillet until golden brown and a bit crunchy.

Assemble the tacos by layering fish, salsa, and mixed salad greens, then roll up. Flavorful, but not pretentious, this meal is perfect for a hot summer day.

So my hubby is doing a weird 3-day diet which requires him to eat strange combinations of food: 1 cup of beets and 1/2 cup of cauliflower and 1/2 cup of ice cream. He swears by it, and the jerk has lost 7 pounds in two days. I did this strange diet once and gained 3 pounds because I kept trying to eat normal food! What is it with guys and their insane ability to lose weight quickly?! Paquette's Pet-Peeve #345.

Because he didn't eat dinner with us, I was cooking for just myself (and my 2 year old who really only wants to eat chicken nuggets). I hate cooking for one. No matter how many people are in the house, cooking for one feels so lonely.

So I found a recipe for a spinach frittata, for one! Convenient. Of course, since I hate cooking for one, I doubled it. It smelled so good while cooking and was quite tasty! The jerk who lost 7 pounds in two days had the audacity to complain that I never make frittatas for him. Dude. I told him to go stuff his frittatas somewhere else, preferably wherever he put those 7 pounds.

Here's the recipe for one (but it is easily doubled):

Place a 1-cup ovenproof baking dish on a rimmed baking sheet and place in oven. (I "stole" the best ramikins when I used to work at Peter Christian's, but for the life of me, I couldn't find them. Small pyrex bowls work ok too.) Preheat oven to 450. While oven is heating, whisk together 1 large egg plus 2 large egg whites, 1 tablesppon of grated aged cheese (I used Gruyere),, 2 teaspoons of milk, 1/4 teas salt, and a pinch of pepper. In a small skillet, heat olive oil; add 1/2 small shallott and cook until softened, about 2 minutes. Add 1 1/2 cups baby spinach to the pan and cook until wilted, about 2 minutes. Season with salt and pepper. Stir spinach into egg mixture.

Take heated dish from oven and coat with cooking spray. Pour in egg mixture and top with more grated cheese. Bake until fritatta is puffed up and golden brown, about 15-20 minutes. Serve with a side salad or a meat protein (I used baked salmon.) Enjoy!

These are the cards from the most recent Stamp Camp class. Enjoy!

I think that this one is my favorite!

OK, so I needed a dessert-kind of item for a party that I was having yesterday and completely forgot! I rummaged through the fridge, and luckily, I found blueberries and refrigerated crescent rolls (They were tucked waaaay in the back of the fridge. Luckily, they hadn't expired yet! The rolls, I mean. The blueberries were fresh.) Add some powdered sugar and a drop or two of lemon juice, roll them up, bake for 12 minutes at 375 degrees, sprinkle more powdered sugar on top, and TA-DA! Instant dessert! Actually, they were quite good. I will actually keep more crescent rolls on hand because this would be a yummy addition to Sunday morning breakfast!

Learning to make california rolls was a dare by my husband quite a few years ago. He loves sushi, and I was tired for paying the prices to go out every week. So, I compromised and took this task on. Now that I know the technique, making them, although time consuming, isn't that difficult. I use avocados, cucumbers, carrots, and crab meat. Since I live in backwoods NH, access to raw sushi-fish is limited, so I have yet to go completely raw. However, they are delicious!

Tonight's Dinner: Lamb Chops with Chunky Salsa (from Jamie Oliver's Food Revolution cookbook)

OK, so I have never cooked lamb before. I also don't often cook spicy foods. Years ago I used to make a delicious salsa, but after cutting habaneros (without gloves) then absentmindedly rubbing my eyes causing habanero juice to leak into my tear ducts and a panicked cook running, fully clothed, into a shower of cold water, I haven't cooked much with peppers. That being said, I tried again tonight. Oi. Note: frying lamb chops in a hot, hot pan with veggies, including a tiny Thai red pepper, creates smoke which in turn puts the oil from the pepper into the air. I, of course, felt the need to breath. Silly me. I have been coughing and tearing up for over an hour.

Regardless of the minor snafu caused by cooking a spicy pepper, the meal was quite delicious. I served it with Texmati rice which was bland enough to counter the spicy of the salsa and the lamb. I did make some alterations to the recipe; those and my commentary are in parenthesis. Enjoy!

Needed: 4-6 lamb chops, 2 large tomatoes, 1 red bell pepper, 1 red chile pepper, olive oil, red balsamic vinegar, salt, pepper, basil.

Chop tomatoes in half, seed and quarter red bell pepper, and cut chili pepper in half (remove seeds to take the heat down a notch).

Drizzle olive oil on both sides of lamb chops; sprinkle with salt and pepper.

Heat pan to medium high. Sear fatty side of chops on pan for a minute until crispy. Lay chops flat for 1 minute, pressing down periodically. Place veggies, cut side down, on pan. Flip chops every minute for up to 4 minutes. (I didn't want to over cook the lamb, so mine was a nice rare. It came out beautifully, but I kept a close eye on it.)

Remove chops from the pan and set to rest. Meanwhile, remove veggies to a cutting board. (I threw away the chili pepper at this point. If you like a lot of heat to your salsa, keep it.) Chop veggies until you get a chunky consistency. Place in a bowl, mix with red wine vinegar and fresh basil pieces to your flavor liking. (I didn't have fresh basil and used dried instead.)

Pour salsa in a pile on plate and place lamb chop on top. Delish!

Crepes...another part of my food history. I grew up in a French-Canadian household, and although I don't speak French or cook a lot of French food, I cherish this recipe. It was handed down to me from my mother, who learned it from her mother, who learned it from my great-grandmother, who I remember as "Big Memere". We ate them up too quickly this morning to get pictures. Sorry! Be forewarned... the recipe is typical for those hand-me-downs with little measuring. The measurements I have provided are estimates. Once you do this recipe a few times, you'll come to know what works.

Mix together 1 heaping tablespoon of flour for every crepe plus 4 additional heaping tablespoons. (for example, if you want to make 10 crepes, add 14 tablespoons of flour.) Add one less egg per person eating (for example, if 2 people are eating, add 1 egg). Mix in a pinch of salt and a dash of vanilla (per your taste). Now, stir in milk until the batter reaches a semi-watery consistency. My mother always said to add the milk slowly until it slides easily off the spoon when you dump the batter off of it.)

Heat up a griddle until it is really hot, then add a dollop of crisco. (I've tried to use healthier versions like butter or oil, but crisco really tastes the best.) You know when your pan is ready if the grease is just near steaming. Pour on your batter and quickly spread it out into the thinnest layer possible. In fact, I continue to spread the batter for the first few seconds; the bottom part of the batter will cook quickly, but you can spread the top layers. The goal is to make the crepe as thin as possible. Of course, if you go to a creperie in Montreal, Quebec, or France, they have a snazzy spreading paddle, but the back of a spoon works just fine too. The grease around the edges of the crepe will begin to bubble. Flip the crepe over, and my mother used to tell me that you achieved a successful crepe if, upon flipping over, the edges curled up. Ooh la la!

Remove from heat and stuff with fruit, butter, jam, brown sugar, egg, or whatever your heart desires. My personal favorite...butter and strawberries rolled up, then topped with delicious local syrup! Enjoy!

Apple & Raisin Slaw--120 calories (original recipe from Cooking Light with personal modifications)

Combine 1/2 cup of light sour cream (I use organic so a light version is hard to find.), 3 tables of reduced-fat mayonaise (I use regular), 1 1/2 tablespoons white balsamic vinegar, 1 teaspoon of sugar, 1/4 teaspoon black pepper, and 1/4 teaspoon of salt. Stir with a whisk.

In a bowl, combine 2 cups of unpeeled, chopped apples (Rome and Empire are tasty), 1 cup of golden raisins, and 1 (16 ounce) package of cabbage-and-carrot coleslaw. Toss with dressing. Serves 8.

I paired this delicious slaw with brats and french fries, a delicious summer time dinner. End, as I will later, with strawberry shortcake or a trip to the local ice cream stand.

Food History

Food is part of our history. It defines us, shapes us, and helps us move forward. I grew up in a "meat and potatoes" family. Using very little seasonings, the food was often bland or uncreative. I don't blame anyone for this because this was how my own parents were taught how to cook by their parents. It wasn't until I was in college that I began to be exposed to flavor, color, and seasonings, all thanks to my well-traveled roommate, Karen. In fact, Karen and I were the subject of a feature article in the Manchester Union Leader that was all about college kids NOT relying on ramen noodles as a sustenance.

When looking at my own food history, I still rely on the mainstays of my childhood. Take for example my mother's homemade macaroni and cheese. She didn't use any fancy cheeses melted in a double boiler, and she did crumble chips on the top. Today, I rely on this mac and cheese for one of my comfortable foods. It just makes me feel loved. Of course, I have added my own variations to it, removed the crumbled chips, and included some veggies, but every time it comes out of the oven, I know that things are going to be OK. My food history has stories too, like the time my father tried to cook mac and cheese but used sweetened condensed milk instead of regular milk. 30 years later, my brother and I still don't let him forget that mistake!

Tonight I will be making cole slaw to go with the brats I purchased at the grocery store. I miss my grandmother's cole slaw, the recipe that I have tried but could never get just like hers. I look forward to Thanksgiving every year, not only to see the family, but also so that I can have her cole slaw. I was unable to attend Thanksgiving dinner at her house this year, and I was very disappointed. I hope I can figure out her secrets. So, instead of trying to duplicate something I couldn't possible master, I am using a different recipe: Apple Raisin Coleslaw. Hopefully, it will become a part of my son's food history.

I am on vacation this week, and my mouth is watering for some good cooking! I have the time, so I might was well take advantage of it. We are off to a friend's house tomorrow evening, and I think we will do brats on Monday night. Perhaps I will dive into a good cole slaw recipe! I am thinking I will try my hand at cooking lamb later in the week. Time to do some research!

I am a foodee. But I'm not a food snob. Let me explain. I am a working mother. I get up at 5 a.m., leave for work by 6:30 and return home no earlier than 4:30 on a good day. I don't have time to produce fantastic meals daily. In fact, I'd say that out of a 7 day week, I cook a decent meal no more than twice. Of course, I try to incorporate the basic food groups, try to give my family colorful vegetables, whole grains, and lean proteins, and try to provide a variety. That might just mean that we order pizza with veggies on a Tuesday night or make sure that my homemade mac and cheese has peas and ham in it. I'd love to say that I am a gourmet cook, but that just isn't realistic.

So, here's tonight's musings...pre-packaged foods. Yup. I buy them. Yup. I cook with them, and yup, I'm not ashamed to admit it. However, I do have some stipulations when buying pre-packaged. For example, the ingredients must be as all-natural or organic as possible. There should also be a level of quality about the food. Sure, I buy Spaghettios with the best of them, and who hasn't had a deliciously buttery grilled cheese paired with Spaghetios? But, if I am going to make a dinner out of pre-packaged food, there needs to be substance. Tonight's dinner was made up of a yummy salad topped with fresh mushrooms, but I also served pre-made ravioli. Now this ravioli wasn't your typical Chef Boyardee. Instead, it was packed with chicken, proscuitto, ricotta cheese, and spinach. And it was super. I saved a few minutes to spend with my boys (or blog, whatever), and I can feel good knowing that we had a healthy meal. Enough said.

I have a confession to make. I am a bad friend. You see, my friend Becky's birthday party is next weekend, and after a FB post about her love of Jamie Oliver's food philosophy, I skipped to Borders to purchase one of his cookbooks for her. I added it to the pile of books (I can never seem to get out of a bookstore for under a $100!) and promptly displayed it on my kitchen island to wrap. Of course, while settling down to watch Sherlock Holmes last night (a gift for my husband who claimed I actually bought it for myself and not for him), I picked up the cookbook to peruse through it. Before I knew it, Sherlock Holmes faded into the background, and I had begun putting "post its" on recipes of interest. I looked up to see my husband watching me curiously. "What are you doing?" he asked, accusingly. "Well," I replied, "I thought I would copy down a few of these recipes before I wrap it up." "So," he retorted, "you're going to give your friend a used cookbook for her birthday?" WHAT? "I don't think Becky will mind," I mumbled, which I knew she wouldn't since we both share the love of cooking. And since when has Dave been my moral compass? This is the man who swears every chance he can get! Still, I closed the book, tuned back into Sherlock Holmes (which I DID buy for him and not for me), and employed a few moments of radio silence. When I felt that enough time had passed, I demurely asked him what he wanted for dinner on Sunday night. His response? "I want the pork roast on page 129. And I want it to look just like the picture." Jerk. I guess I will be off to Concord in a few days to buy another cookbook for Becky!

These three images are just a very small sampling of what I love to do with rubber stamps and paper. I obviously need to work on my photography, but as for the craft, I hope to amass enough of a supply to be able to show at local craft fairs this fall. What do you think?

A Beginning...

Well, here it is: an actual record of my creations. During the day, I am a teacher, a wife, a mother, a friend. When, and if, I ever have free time, I LOVE to cook. I LOVE to do paper crafts and rubber stamping. I have even just started sewing. I find that through creation, I can relax, but I must be honest...I also LOVE the feeling of satisfaction when someone says, "This tastes great!" or "That is so cool!"

I am not an expert on anything, mind you. I have never received instruction in cooking, except from my mom and grandmother and from what I have personally experimented with. Nor am I an educated artist. In fact, my love of paper crafting comes also from my mother. But I get a lot of my inspiration from other paper crafters. I may like a layout or a color scheme, modify it to what I have in my supplies, tweak it a bit, then create something of my own.

I hope you will join me in my exploration of taste, color, layout, and life...it'll be a journey. I promise!
Love,
Sara

P.S. My son just turned 2, so I threw him a "Thomas The Tank Engine" party, and this was the cake. I think I set the bar pretty high for myself. Whatever will I do next year?