Cookie Day 2K9

Happy Christmas!

We made cookies despite Ben's last minute no show. I unfriended him on Facebook and then refriended him so that he would notice. This may sound childish, but he does it to me quite frequently, so I'm really just playing along.

Tara meticulously made thousands of tiny Ginger Snaps and some really perfect Peanut Butter Cookies. Cindi and I are a little mischievous, and might've accidentally brought up that time she made cookies with powdered sugar instead of flour. I think that's why she's giving me stink eye. Sorry, sometimes we are mean...write that down!

Tara also made our dinner. A delicious Sausage Tinga with corn tortillas.

Cindi made Pignoli, Jam Filled Thumbprints, Chocolate Coffee Crinkles, and Maker's Mark Bourbon Balls. The Pignoli are EYEtalian and are topped with pine nuts (apparently also Italian). The bourbon balls are...well...like a really strong shot. I think I got my boss drunk on these little treats. It made today's meeting a little more enjoyable for sure.

I made my mom's Oatmeal Cookies, Oh Henrys (aka no baked or boiled cookies). Everyone seems to know this cookie by a different name. I also made a savory Jalapeno Parmesan Rusk which is really just a biscotti, and was really too good to share so didn't make it into any of my gifts.

Bobscott attempted haystacks twice, but that didn't go so well. He recovered with Miss Paula Deen's Chocolate Cheese Fudge and Mother Cyndi's Cookie Drops.

These Cookie Drops are something like a deconstructed Oreo cookie. Deconstructed meaning you food process the hell out of them and then reform and redip them in some white/chocolate stuff then droozle them with some other stuff. The combination is fantastic and these were a huge hit with my coworkers.

FYI-Bobscott's not really in soft focus in this photo. I realized later that my phone was once again covered in bacon grease.

While we were baking, Matt and Spinelli trimmed

the tree and ate A LOT of cookies.

Well it's getting late and there're some Bourbon Ball nightcaps awaiting.

Happy Hollandaise everyone!!

Cooking Light-ish

This week was my week and it is the last cooking week for the rest of the year. But don't you fret, Sunday is Cookie Day where 4 of us will get together and create our favorite holiday cookies to give to people that are near and dear to us, but not that near and dear that we want to spend money on in these hard economic times. I digress.

At first I didn't have any ideas, but due to technical difficulties at the Shappell-Fineout household I had an extra hour, so I took the opportunity to peruse through the December issue of Cooking Light. I found three recipes that were flavorful and hearty enough to take us through this stormy week:

Wild Mushroom and Lentil Cottage Pie This vegetarian version of a low-cal Shepard's Pie is a very satisfying treat. We subbed Cook's Brut (leftovers from Mimosas) for the dry sherry and Swanson's Regular Chicken Broth for the Vegetable Broth it called for. We refuse to sacrifice taste for low sodium.

Then we made Mao Pao Tofu, which was a challenge because Scott's beloved Gentri-Safeway did not have Extra-Firm Tofu. They also didn't have green onions and they were very low on carrots, but that's another post....Anyways...

We managed to make the recipie with Silken Tofu, which is somehow different from Extra Firm Tofu. I couldn't tell the difference, but as long as one can make it crispy, I am one happy broad.

I was really looking forward to this next dish and I was a bit apprehensive to present it to Scott, knowing his aversion to hominy. Thankfully, he was willing to eat around it, just as I usually eat around the many ingredients I don't care for. (Did I mention, I can be a picky eater?) This made me happy, cause there is nothing I like more than a stew with Mexican inspired ingredients.

Ancho Pork and Hominy Stew

Overall, my favorite dish this week is the Mao Pao Tofu. It was quick, easy and tasty. Tune in next week because Cookie Day is always full of fun and surprises.

Our advanced apologies; due to popular demand, we are unable to take cookie orders at this time. Thank you for your support.

Sunday Funday Pantry Raid

First up Big Dave's Beef Machaca.

http://www.epicurious.com/recipes/member/views/BIG-DAVE-S-BEEF-MACHACA-1226279

We've made this several times before and it's really great.

It's also perfect for tough, cheap cuts of meat. You cook it 2 hours then tear with a fork.

Then back in the pot until it soaks up the rest of the sauce.

I suggested making this our dinner and sharing with Matt and Michael. Tara said "Hell no. We're not sharing that with them. Order them a pizza."

Anyway, the recipe calls for marinating overnight. I skipped that and just added a little more spices. I didn't have green peppers but I did have some chipotle in adobo so I added one

chipotle pepper and about a tablespoon of the sauce. I know that's not really the same...but I think it'll be tastier.

Next up Turkey Vegetable Soup.

I made a stock from the carcass adding onions, garlic, carrots and bay leaves. Boiled the hell out of it about 2 hours, then strained and used one of those fat-reducing measuring cups.

Look at all that fat I saved us.

Then we just added all the stuff we had

leftover.

This time...onions, potatoes, carrots, brocolli, peas, corn, radishes, garlic and turkey of course.

Last up...Turkey Curry.

2 Tbsp. olive oil

2 onions

4 cloves of garlic

1/2 head of cauliflower

4 Tbsp. of curry (or more?)

2 Tbsp. berbere (ethiopian spice)

1 can of pumpkin puree

1 can of lite coconut milk

1 cup of turkey stock

10 oz. cooked turkey

2 chopped tomatoes

1 cup frozen peas

We sauteed the onions, garlic and cauliflower

in about a Tbsp. of olive oil for a few minutes.

Then added the spices and simmered one more minute. Next we added the pumpkin, coconut and stock and simmered until the cauliflower softenened. Threw the turkey, tomatoes and peas for about 5 minutes. Done and done.

In the end Tara relented and we shared our machaca with the guys. Tara made rice and we heated up some corn tortillas and we served piled up it with sour cream. Delicious.

So this week...

Booze=mimosas

Food=Turkey Soup, Turkey Curry, Machaca

Gossip=There was some... but you might be reading. In fact, you probably are.

Also, note to self...buy a rice cooker.

Uh oh.

She found it.

PANTRY RAID!!

Last time TB and I tried this we went to the store for just a couple extra things and ended up leaving 200 dollars lighter. This time we're really going to figure something out with only the crap here at 1532.

TB claimed there was to be a run on pumpkin this year. Last I was at Safeway, I believe they had an entire isle, but she bought like 14 cans, so we're covered just the same. Anyway, I'm hoping to make something from this leftover turkey carcass, some tough steaks we had in the freezer and maybe a pumpkin, curry, coconutty, ethiopian spices thingy. We'll see soon.

I'm also trying to get us back on track so I've hidden the butter and bacon.

How you durrrin?

Hello friends and family. This is Tara Bunch and Scott Shappell coming to you from the kitchen of 1532. As you may or may not know, we have been cooking together on a weekly basis for some time now, making delectable, mostly low fat meals that we enjoy. Now we have decided to share our culinary secrets with you, our favorite people. You can look forward to recipes we created or discovered, kitchen tips, and maybe even a tasty dish of the local 'news'.

We started cooking Weight Watchers meals together early in 2K9 in an effort to lose weight. Well, Scott lost 25 pounds and I lost 2.5. Needless to say, I was/am discouraged, but I still enjoy cooking with my friend. We may not be low cal, but we do try to watch what we eat and make delicious treats in the meantime. Please allow me to share this Corn Chowder recipe that I just threw together for you:

4 Pieces Smoked Bacon - cooked and crumbled

1 Large Diced Onion

3 Stalks Celery (diced)

Drippings from cooked bacon

1/2 cup Flour

Vegetable oil

32oz box Chicken Broth (I like Swansons)

2 TBSP Corn Starch (optional)

Cold water

1 pkg Frozen Sweet Corn

8 oz Sour Cream

Salt and Course Ground Black Pepper

In a Dutch Oven cook bacon over medium heat until crispy. Place bacon on paper towel and measure the drippings. Add Vegetable oil to bacon grease to make 1/2 cup. Sweat celery, onions and a pinch of salt in oil until soft. Add flour. Stir for about two minutes until flour is incorporated. Pour in chicken broth and bring to a boil. At this point the soup may not be thick enough to your liking. If not, make a slurry of equal parts corn starch and cold water. Simmer for 5 minutes. Add Corn and simmer 5 more minutes. Finish the chowder with sour cream and stir. Simmering 5 more minutes. Garnish with the crumbled bacon.

We hope to bring you tasty dish you can enjoy and maybe even a good recipe or two.