Food - Hamburger Hash (Or dinner in a dash)

Hamburger Hash (Or dinner in a dash)

This is a dinner recipe I created to please my picky children and when I had less than 30 minutes to make dinner. This recipe is highly customizable, don't like carrots, add a different veg and so on. 

Note: all measurements are estimates, you can use more or less according to your taste. The basic ingredients are building blocks you can put your own spin on. The cooking method gets you to the finished dish. Of course, the more you add, the longer it takes to make this dish. 

Basic ingredients

1 lb. Hamburger (I usually use 90% lean, if using 80%, just skim out the fat)

1-2 Tbls. Extra virgin olive oil 

4 larger potatoes, diced (any type will work, but I prefer yellow, red, or Yukon gold. Russets will work but are drier and don't make the "instant" gravy as well.)

4-6 Carrots, peeled and diced.

1/2 to 1 cup water (replace part with 1/4 cup white wine if desired)

1 tsp. cornstarch (just in case, but not needed. See note at end of the directions)

Salt/pepper/herbs to add

1/2 tsp. salt (less or more to your taste)

1/2 tsp. fresh ground pepper

1 tsp. Paprika

1 tsp. ground coriander

1/2 tsp. ground cumin

Fresh herbs to add are great with this recipe, just as Italian or flat leave parsley, dill, cilantro, etc.

Any other favorite herb or spice works well. I've added turmeric, ground mustard, cinnamon, and even nutmeg (Don't tell Andrea :) )

Optional ingredients

1-2 cloves garlic, minced

chopped onion

chopped celery

chopped jalapeño 

chopped red and/or green pepper

This is a one pan meal using a skillet or saute pan with a lid. I use a larger pan such as a 5 quart braising or dutch oven, if I'm make a larger batch.

Add the olive oil, to a cold pan. Set to medium heat and add your hamburger. Yes, it goes into a cold pan, this works better so your olive oil doesn't overheat and smoke since the fat from the hamburger will temper it. It also avoids spattering when cold or wet ingredients hit the hot pan. 

Sprinkle salt and pepper over the Hamburger. Turn heat to high. Don't stir until you see the bottom edges starting to brown and meat starts to sizzle. Careful not to burn the meat. You can check by flipping a few pieces to see how they are browning. You want the meat to stick so you get that browning on the bottom of the pan, that's your base for the "instant gravy". 

Stir the meat, and add the chopped veggies and any other extra ingredients. You should now have some juices from the meat. If you have fat from using higher fat hamburger you can skim it out. 

Keep staring until the meat is fully browned. You should have a nice browned bits of meat on the bottom, they call this the fond. I just call it yummy bits. 

Carefully add the water or wine, because it should sizzle when hitting the hot pan. You can use broth, but I don't like store bought so I don't use it, works either way. 

Once you add the water or wine, scrape up the bottom to loosen the yummy bits. Turn to medium and add your spices. 

Add more water if needed to have a good 1/4/ to 1/2  inch of liquid on the bottom. Cover the pan and let the liquid come to a boil. Cook for about 5 minutes or until the potatoes and carrots are softened. 

Remove the lid. The liquid should have evaporated out and you have a nice gravy coating on the meat and veg. 

Note: If you have extra liquid, then take 1/4 cup water and add the cornstarch. Add to the pan to thicken up the liquid. 

Can serve with catsup or other topping. 

Food - Cheesy Stovetop Chicken with rice or pasta

Cheesy Stovetop Chicken with rice or pasta

This recipe is adapted from something I found in a cookbook that was supposed to be good for potlucks, but updated for my picky children. Kid tested, kid approved. It's a little high in sodium and fat, so not something I make often. 

Note: I don't buy shredded cheese because:

1. It is loaded with extra chemicals to keep it from sticking and/or mold prevention

2. Spoils much quicker than whole cheese

3. A waste of money since block cheese is less expensive, just shred it yourself

Makes 6-8 servings

Ingredients

Notes: the ingredient amounts have not been tested. I used to make this without a recipe, so I added things by how it would work. More milk or water if too thick, more or less pasta depending on how much veggies I added.

No salt is added because there is plenty of salt in the cheese. So only add it after tasting before serving. 

4 boneless, skinless Chicken breast or 6 thighs, cut into bite size pieces, toss with the spices and set aside

Fresh Ground black pepper to taste

1 tsp. dried Thyme

1/2 tsp. ground paprika

1 Tbls. Olive oil

Garlic, Onion (Optional, any amount to your taste)

1/2 cup water (or white wine can be used)

4 carrots, sliced into coins

1stalk broccoli, cut the stem and florets into bite size pieces Or use frozen broccoli

4-6 ounces Cheddar Cheese, cut into small cubes or shredded (can add more if you want it cheesier)

1/2 milk

1 cup cooked or minute rice or uncooked pasta

In a large saute or fry pan, on medium high heat, add the olive oil and sauté the garlic or onions if using those. They do not need to be in this dish. Add the chicken and let cook until lightly browned. 

Deglaze the pan by adding the water or wine. Scrape up the browned bits on the bottom. Add the vegetables, milk and cheese. Stir until the cheese is melted.

If using pasta, stir in, lower heat to medium low. Cover and simmer for 10-12 minutes. You may need to add more liquid if the pasta soaks up too much. You need to have enough liquid to cover the amount of pasta you add. 

If using cooked rice, don't add as much water. 

If using minute rice, check the directions to how much liquid is needed per cup. Then simmer on low heat until the vegetables are tender about 5-10 minutes. Add the rice at the end to warm up cooked rice, or follow the time needed according to the directions for the minute rice.

Recipe is very adjustable for amounts and type of veggies and cheese. 

The amount of liquid should be soaked up as the pasta or rice cooks. 

If the sauce is too thin, stir a tsp of cornstarch in 1/4 cup of water and stir into the hot simmering liquid. It will thicken up, use more cornstarch if needed. Note, cornstarch has to be added to cold liquid or it will clump up. 

Thought - Equipment failure or opportunity?

Equipment failure or opportunity?

So many times I try to tell myself that a mistake is not a failure but an opportunity to learn, do better, or to just try again. I'm a glass is half full kind of person. Because life is too short to be the opposite. 

Although, now that I think about it more, the exception is my gas tank. If I get to half a tank, it's almost empty. I blame it on the years I lived in Germany as a US Army dependent during the 1980-90s Cold War days. We were advised to keep our tanks above half in case the Soviets invaded and us Non-combatants had to flee. Living there 8 years on 3 separate assignments made it a habit. Coming back to the US, I lived in places where gas stations were few and far between. 

But I digress. (something I do frequently when stream of writing, so beware)

So back to present day, when I was swimming recently, I had what I call my equipment fail on me. Two different incidents and two different thoughts.

The first happened when I forgot to check my Apple Watch charge before swimming. OK, so this is a first world issue. Also the fact I have my own backyard pool, in the Phoenix desert. (oops, another digression)

So yes, my watch died about 5 minutes into my swim. And who cares, I'm swimming right? Well, I swim laps for fitness, because I'm an old lady, and had a recent knee replacement, and since the COVID pandemic have had asthma flare up, and it's Phoenix, and it's 100 degrees F by 9 am. (OK, I think that's enough excuses.)  Anyway, I need to swim for exercise. I usually do 30 minutes and about 50 laps and make sure my heart rate is in my aerobic zone.

My watch is my faithful companion, except when I forget to charge it. No information on my swim, so let's just swim and try to count laps. Was that 12 or 14? Ugh, I can't count because my thoughts go everywhere while I swim. I get out of the pool and stick my head in the door. My sweet husband always sits by the door while I swim. I ask and he agrees to come get my at 30 minutes.

Back in the pool, I'm like OK, I'm in business. I won't know if I got my heard rate up, accept by swimming faster and needing to takes breaths It won't be in my daily goals that I got my exercise down. 

Ugh. I hadn't realized how much I had come to rely on these bits of information. Back in the day, before all these gadgets were created, I would have just swam with an alarm clock or something on the pool side.

So have I decided I don't need my watch anymore? 

Heck no!! There's a reason these things were invented and I like using them. So my take away for this failure is opportunity and  acknowledgement. Use the tools available to you and take care of them so they don't fail. Figure out a backup so you can finish what you started (thanks to hubby, I didn't need to go find my trusty alarm clock I never use anymore now that I'm retired.)

The other equipment failure, yep, swimming again. Like I said I think while I swim and thus can't count my laps. So this time, I'm putting on my swim cap. Yes, I wear one. I don't spend boo-coo* dollars to color my old lady hair, just to have the chlorine wash it all out. And I wear ear plugs. I breathe through my nose, so didn't have those.

Back to my swim cap, I'm pulling it on, a tight, speedo cap and snap! The one side has just ripped off. OK, not all of it, so maybe I can pull it down farther. But no, it won't keep my hair dry. Bummer. OK, I'm still go swimming and try to keep my head out of the water as much as possible. Not the best swim, but I did it. And my hair got wet. Sigh. Old lady hair survived. 

After my shower, go look on Amazon for best swim caps for long hair. And Voila! they have a few variations. I order two so I now have a back up plan if one rips. Both come with nose plugs. 

I give the nose plugs a try, they are not very comfortable, but now I'm hooked. Both caps work great and are even better than the old one. And I'm back in business. 

Just in time for the weather to cool off and I'm back on my bike. HA HA! OK, not yet, it's still in the 100 degree range. But I did go for a bike ride this morning after the last 2 months swimming. 

This failure caused me to remember to have backups, think ahead, and try new things. Maybe I better get another swimsuit! 

So to answer the question Failure or Opportunity? It's not an OR, but rather, how to overcome when something doesn't go how you want it to. Think ahead when you can to avoid issues. Find a solution so you can finish what you started. 

More thoughts to come now that I'm biking again. And hopefully after my knee heals up more, I'll be able to hike the mountains near me. (fingers crossed)

Enjoy your day and thanks for reading if you made it this far. 

*Note: check on boo-coo. It was a phrase that military folk always used to mean a lot, a huger than huge amount. I'm thinking it's spelled differently and probably a riff on the French beaucoup. 

Food - Falafel my way

Falafel - my way

Whenever I go to a Greek or Mediterranean style restaurant, I almost always get the Shawarma. I know, this recipe is about falafel. And the reason I didn't usually get Falafel is because it's usually made with onions. Onions don't agree with me, although I absolutely LOVE onions. Something I love but doesn't love me... hmmmm sounds like a good country music song. HA!

Back to falafel, this recipe isn't authentic, but close and yummy. I'm still adjusting as I find the best technique, so this is still a work in progress and subject to change. I've tried both pan fry and baked. I don't like deep frying, more due to the oil mess. If you are like me, and don't want to deal with the oil, then this recipe may be for you! 

I also tried dried beans, but landed on canned due to ease of use and I can never remember to soak ahead of time. Purists will insist on dried, so go find one of those recipes. 

You can eat this on a salad, a pita, or tortilla. This is falafel my way, and I like it on a tortilla since it's less filling and I buy the kind of tortillas that you cook. (note: I find most pre-made pita and tortilla have all kinds of extra ingredients I don't like and that can cause IBS symptoms.) 

In the picture below, I think the cheese was shredded parmesan, so I may have been out of feta or cotilja cheese that day. 

Ingredients

1 Tbsp. Extra Virgin Olive Oil (EVOO)

1 can garbanzo beans (aka chick peas), drained and rinsed

1/2 cup fresh Cilantro

1/2 cup fresh flat, Italian parsley (curly will work if you can't find flat)

1 tsp. ground cumin

1 tsp. ground coriander

1/8 tsp. Cayenne (more if you like hot spice)

1/8 tsp.ground cinnamon

1/2 tsp. salt (or up to 1 tsp.)

1/2 tsp. freshly ground black pepper

1/4 cup cassava or sorghum flour for gluten free, or All purpose flour if you don't require GF.

Other ingredients to your taste, red onion, garlic

To serve with the falafel

pita, tortilla, or other wrap

Greens, such as lettuce, arugula, etc.

Cucumbers, sliced

Pickles, dill, sliced

Tomatoes, I like grape tomatoes, cut in half

Feta or Cotilja cheese

Dressing or Sauces of your choice. I make home made sour cream, with dash of vinegar, chopped cilantro, salt and cayenne to taste

Directions

Preheat oven to 375 degrees.

Spray or coat a large, rimmed baking sheet with any oil, I prefer olive or avocado oil. 

In a food processor, combine all the ingredients except the flour. Pulse until smooth about 1 minute. 

Scoop into a bowl and add in the flour. If it's too dry add some water, not dry enough, add more flour. You should be able to press into patties.

I use a cookie scoop, but you can just spoon out a small ball to make a 2 - 4 inch falafel. Shape into small patties. Place on the oiled sheet pan.

Bake for 25 to 30 minutes, carefully flipping them halfway through making, until the falafels are deeply golden on both sides. 

Makes about 8-12. I serve 2-3 per tortilla.

Keeps in fridge for 4 days, or in the freezer for several months. I usually eat them in 2 days. 

Thought - Swimming into bees

Swimming into bees

I started swimming more this year for several reasons, my recent knew surgery, the Arizona summer heat, and I'm retired - YAY!! I can't tell you how happy I am being retired. (more on that in another post).

Swimming obviously requires a pool, which I have in my backyard, almost a must in Phoenix when summer temps reach into the 110 plus regularly in July and August. 

Today, I started my swim as usual and as usual, the bees greeted me at the end of the pool where we have what they call the spa, a small, sort of hot tub pool with jets which we never use. Unfortunately, it's attracted the birds and bees (and not metaphorically), to drink the clean water that spills over into the main pool.

The birds I'm OK with since they fly away, and as long as they drink and don't poop. That's a losing battle though, as I have a fake owl, reflectors, and pinwheels that are supposed to deter the birds from landing and pooping.

The bees, on the other hand, don't like me too much. So I would say the feeling is mutual, but I have respect for bees as they make the most wonderful substance, honey, yum, and they are essential to crops, and as such our food we love to eat. 

I'm not allergic to bees, I was once stung on my tongue - another story, but I've been told allergies can develop over time. So, I'm leery of gettin stung again.

And especially getting stung while I'm swimming. 

So the bees, yes, they greeted me again. They are so deceptive, I see one bee when I get in and by the time I swim towards them 10 or more begin flying around that end. 

OK, bees, I see you. Just stay at your end and I'll turn around. We do this lap after lap. Hi Bees! Stay there, please. 

I'm still cautious, though they have yet to attack, I just see them through my goggles as I bob towards them. Each time I come up for breath, I look. Cautious, time to turn around.

And in my reverie of lap after lap, I think, as I usually do while swimming, or any time I exercise, what could I learn from this? 

That bees are persistent. That bees are good for the world, so don't be mad at them. That bees are ruining my swim to go the full length of my pool, boo bees! That bees make honey, yay bees! 

That it's always good to be cautious and live together in harmony. That my enemy, the bee, can sting me, or I can be cautious and avoid the sting. 

Oh, the metaphors are just popping in my brain. Enjoy coming up with your own. 

:) 

Food - Easter Bread, Dolls and Cinnamon Rolls

Easter Bread, Dolls and Cinnamon Rolls

adapted from the Simotti Family Italian Easter Pizza recipe

Traditionally this dough would be used to make bread which in Italy was called pizza. The recipe was handed down be word of mouth, so amongst our family there are several versions. I adapted this from one that my mother Pauline Simotti wrote down while watching her mother-in-law, Mafalda Simotti, make the dough. The original recipe had a strong Anise flavor which is very popular in old Italian baked goods.

My father would make easter dolls and add an egg to the middle, using two strips of dough to form a cross. He said it was to signify the birth and death of Jesus as celebration of the Easter miracle. 

I made the dolls smaller, so I don't add the egg anymore. I also make it a little sweeter, added extra spices to pair with the anise, and more "eggie" like a cross between a Challah and a Brioche.

This recipe can be divided to make several loafs, dolls or cinnamon rolls. See notes below for shaping the dough.

Ingredients

Dry Ingredients

1 cup sugar
2 tsp. salt
3 yeast packets 

(I use yeast with no added chemicals, like Red Star. I no longer use Fleischmanss because they add a chemical sorbitan monostearate. When I had serious IBS issues, I discovered this ingredient can irritate the GI tract.)

8-9 cups flour

2 tsp. ground cinnamon

1/4 tsp. ground nutmeg

1/4 tsp. ground cloves

Wet ingredients

2 cups milk (skim is fine, I use lactose free)

1 cup butter

1 tsp. Anise

1/2 tsp. Vanilla

1 tbsp. Rum or 1 tsp. rum extract

Eggs

4 eggs, beaten

Colored sprinkles for decoration (Optional)

I use stand mixer with a dough hook. If you don't have one, then just mix everything by hand and knead 5 to 10 minutes until smooth.

Dry yeast method (or rapid rise, special yeast not needed)

In the mixing bowl, add sugar, salt, 2 cups flour and ground spices. Mix until blended.

Crack the eggs into a small bowl before combing all of them to a larger bowl. This way if you add a shell with the last egg you don't have to fish it out from whole batch. 

In a 4 cup glass measuring cup or microwave proof bowl, add the milk, and the butter. It doesn't need to be softened. Microwave on high for 3 minutes. The butter should melt but it is OK, if there is still some solid. Stirring the milk with help melt the rest. Test the temperate with a kitchen thermometer. It should be 120 to 130 degrees. Closer to 130 is better if you are using cold eggs as this will bring the temp of the mixture down. The yeast needs the temp to be above 120. If needed microwave an additional 30 seconds to bring the temp back up. If too hot, stir it to cool it off until it is at or below 130. Do not add egg to cool it because the hot milk will partially cook the egg.

Add the extracts and rum to the milk/butter mixture. Stir.

Now you should have the dry ingredients in your mixing bowl, the wet ingredients (milk/butter/flavorings) in a pourable measuring cup or bowl, and the eggs.

Slowly add 1/2 of the wet ingredients to the flour while mixing on low speed. Add 1/2 the eggs, mix. Add 2 cups of flour slowly while mixing or it may spill out of the bowl. Add the rest of the eggs and wet ingredients, pouring slowly. 

Add the rest of the flour reserving a cup or two for kneading. Tip for using a dough hook, stop when a ball starts to form. Use some of the flour and sprinkle it over the moist dough to remove it from the hook. Pour it out of the bowl onto a floured surface. Use more flour to scrape the rest of the dough out of the bowl. 

Knead lightly only about a minute or so, since the dough hook has already provided some of the kneading to form the gluten.

Cover the dough and let rest for 10 minutes.

Shaping the dough

Divide the dough according to what you will be making.

1/2 will make 12 cinnamon rolls

1/4 will make 1 large or 2 small dolls

1/4 will make one loaf, oblong or round

Once shaped, let rise for 30 - 60 minutes in warm location.  It may take up to 2 hours for the dough to rise, usually to double in size. Tip: I sometimes place a boiling bowl of water in a cold oven and put in the dough. 

When the bread has doubled in size, preheat the oven to 350.

Bake until browned usually:
Dolls take 10-15 minutes
Loaf takes 20-25 minutes
Cinnamon rolls 15 minutes

Cool for 5 minutes then remove from pans. When completely cooled, frost and decorate as desired. You can use butter cream frosting or a simple glaze. Sprinkle with colored sprinkles. 

Butter cream Frosting:
1 cup butter, softened
8 cups sifted powdered sugar
1 tps vanilla
2-4 tbls Milk
Beat butter until smooth, add in the vanilla and 2 cups of sugar, 1 tbls milk. Mix and continue adding the rest. Less milk will make it stiffer, so add milk according to your preference.
Beat on heat until smooth and fluffy. 

Glaze:

2 cups powdered sugar
2-4 tablespoons milk or water
1 tsp. vanilla

Mix until combined. Should be like thick syrup that can be drizzled over the bread, rolls, dolls.