Saturday, December 31, 2011
Thursday, December 29, 2011
Friday, December 23, 2011
Thursday, December 22, 2011
Saturday, December 17, 2011
Friday, November 18, 2011
One of the pleasures from my childhood was my granny's fried okra. I would go out to the garden with my Papa and pick okra. He did most of the picking actually. I kind of just tagged along. Okra is kind of itchy because of the skin, so I deferred to the expert. The one thing I know for sure is there is nothing better than fresh okra from a summer garden. Besides frying okra, my granny would cut up okra and put it in her homemade black-eyed peas. Don't mind me if I start to drool a little.
Monday, November 14, 2011
Sunday, November 13, 2011
Creole Thrift: Premium Southern Living Without Spending a Mint
I found this book to be so charming. How often can you say that about a book? I love everything about it--the quirky decorating of the author, the family history, the recipes, and the thriftiness. I am sure anyone fascinated with New Orleans will find this memorable.
This is the book description from Amazon:
New Orleans designer Angèle Parlange shows readers how to transform their homes and lives in true "Creole style"–creating modern beauty out of personal heritage without breaking the bank.
Southern tradition blends with modern whimsy in this first offering from famed New Orleans designer Angèle Parlange–and the result is this extraordinary home decor book. Known for her fresh designs and unexpected blends of the opulent and the offbeat, Parlange brings her particular brand of "Creole thift"–the art of making beautiful, quality decorations out of heritage pieces without spending a mint–straight to the budget–concious reader.
From a fabric pattern inspired by vintage 1830s calling cards to shower curtains originating in a seventy–year–old college football program, Parlange's designs are eclectic, riveting, and utterly gorgeous. An integral part of her design philosophy is that everyone has personal mementos that can be transformed into beautiful "cocktail dresses for the home," whether it's a string of Grandma's antique glass beads or the faded material from an awful (but sentimentally valuable!) high school prom dress. With "trash and treasures" from her own home, Parlange demonstrates how each object can be used to create something that is both uniquely personal and richly lavish.
Filled with wry anecdotes, recipes, illustrations, before–and–after photos, and step–by–step instructions, Parlangerie will inspire readers to unleash their imaginations, unpack those dusty attic boxes, and transform old keepsakes into signature items that add spice and life to the home.
Saturday, November 12, 2011
Wednesday, November 9, 2011
6-8 skinless, boneless chicken tenders, chunked
1 stalk broccoli, cut into florets
¼ onion, large dice
1 clove garlic, minced
3 carrots, sliced on the diagonal
1 tablespoon olive oil
1 tablespoon sesame oil
1 tablespoon soy sauce
1 tablespoon cornstarch
1 ½ tablespoons cornstarch, mix with ½ to 1 cup water
1 cup chicken stock
2 cups uncooked rice (You can use Minute Rice if you like.)
Extra soy sauce to taste
It is important to prepare all of the steps before you start cooking because once you start it goes quickly.
Prepare rice according to directions on package.
Sprinkle chicken with 1 tablespoon cornstarch and pour 1 tablespoon of soy sauce over it. Stir and marinate for 15 minutes.
Place carrots and broccoli in shallow dish with a little water and microwave for a few minutes until it starts to steam. You will cook it more with the chicken, so the vegetables can still be a little crisp. Drain.
Heat oils in a wok or skillet. Add chicken and cook until chicken is no longer pink, but not browned. Add onions and garlic as chicken is cooking.
Add stock, broccoli, carrots and stir fry 2-5 minutes. Add water mixed cornstarch and stir fry until thickened. If mixture seems a bit dry, you can add more chicken stock.
Serve with rice and soy sauce.
Tuesday, November 8, 2011
Monday, November 7, 2011
Sunday, November 6, 2011
2 tablespoons vegetable oil
1 cup carrots, diced
1 cup celery, diced
1 cup onions, diced
1/2 teaspoon garlic powder
1 teaspoon salt
1/4 teaspoon pepper
4 (14 ounce) cans chicken broth
1 (15 ounce) cans diced tomatoes
1 (15 ounce) cans Ro-Tel tomatoes, diced
1 (1 1/4 ounce) packets taco seasoning
10 small soft corn tortillas
12 ounces cooked chicken, shredded or diced
8 ounces shredded Monterrey jack cheese or cheddar cheese
1 cup milk
corn tortilla chips, broken into small pieces
Saute carrots, celery, onions, salt, pepper, and garlic powder in oil until tender.
Add chicken broth and milk and bring to a boil.
Stir in the tomatoes, Ro-tel tomatoes, taco seasoning, and chicken.
Cut soft tortillas into small pieces and add to the broth mixture. (If you want a smoother soup, run the tortillas through the food processor with a little chicken broth before adding them to the soup.)
Let boil for 20 minutes or until tortillas are incorporated into the soup.
Stir occasionally to keep the soup from sticking as it thickens.
Top with cheese and diced avocado.
This soup is similar to Houstons Restaurant, but I think it needs to be creamier to be more like Houstons. I am thinking heavy cream instead of milk would help. Also, it might help to thicken it with a little masa flour roux.