Green Bean Casserole "Revisited": Why I'll Never Buy Canned Fried Onions Ever Again

Ingredients: 

• 1 1/2 lb haricot vert (fancy long, thin green beans, found in the produce section, usually shrink wrapped on a foam tray---all I could find was long "snipped" grean beans)
• 3/4 lb bacon (YES BACON!!!)  (I freeze this for a bit to make it easier to cut it into thin strips) save the bacon fat!!! 
• 1 8 oz package sliced white mushrooms 
• 3 T flour
• 1 C chicken stock
• 1 C heavy cream (it is OK...it is a holiday) 
• the juice of 1/2 lemon
• 2 medium vidalia onions, cut into small rings
• 4 eggs, whisked together with 1 T heavy cream
• 1 1/2 Cups flour well combined with 1 T each of onion powder, garlic powder, and chili powder
• Oil for frying the onions (canola is best) (2-3 C)

1. Steam the haricot vert until they develop a rich, dark green color (typically 5-7 minutes, but my daughter was not a fan and so I did an additional 3)
2. Transfer the cooked beans into an ice bath immediately to shock them and stop cooking.
3. Line them up on an oven safe platter, and squeeze lemon juice and add salt and pepper to taste.
4. Fry the bacon pieces over medium heat in a frying pan. Remove bacon pieces once they become crisp and allow to drain on a paper towel or coffee filter-lined paper plate. (easy clean up)
5. Carefully drain out all but 2-3 T of the bacon fat.
6. Saute mushrooms in the bacon fat and add a liberal amount of salt and pepper.  
7. Remove mushrooms from the pan once they are softened.
8. Return pan to the stovetop and add another 3T of bacon fat, along with 3T flour and whisk until well combined. 
9. Slowly add in the chicken stock, whisking continuously. 
10. Reduce heat and slowly add cream while continuing to whisk. 
11. Allow sauce to reduce until it is a thick consistency (much like cream of mushroom soup).
12. Add back the mushrooms, and add salt and pepper as needed.
13. Heat canola oil in a small, deep pan over medium high heat.
14. Dip raw onions in egg mixture and then in flour mixture, and make sure to shake off excess flour.
15. Fry onions until they are golden brown and drain on a paper towel or coffee filter-lined paper plate.
16. Spoon mushroom sauce over the haricot vert and top with bacon.  Sprinkle the onions around the plate as a garnish.  Place in the oven on "warm" until ready to serve.  Enjoy! 

Dodging The Crimson Bullet: How A 'False Alarm' Helped Me Realize I Am (Mostly) Ready For My Little Girl To Start Growing Up

I dodged a bit of a bullet today. 

I have been a stay at home dad for over 10 years, and somehow managed to miss every single milestone for all three of my children. I have always been more of a night person, and my three girls seem to be following suit.  When I was off working my part-time evening job, they would each experience their "firsts": first laugh, first step, first word, and so on. I always thought it was poetic justice that my wife got to experience all of those things first even though I was with the girls full time and she was not.

Cut to this afternoon when I was cleaning the girls' bathroom. I opened the toilet to flush that inevitable flush that my fourth, invisible child, "Notme" always fails to take care of (doing so with perpetual hope that I'll find a clean bowl). There in the toilet was a bloody wad of toilet paper and un-flushed urine. My heart began to pound and I called all three girls in to ask who was the last to use the toilet. True to form, they each swore that "Notme" did it again. I explained to them the seriousness of the situation and about how important it was that I know who was the last one in there. I promised no one would get in any trouble, but still, they insisted:  "Notme" did it again.

I began panicking, as my girls are currently on antibiotics to finally get rid of the strep throat they've been passing back and forth for a month (we finally found a doctor who agreed to treat all three who each presented with symptoms, even though they didn't all test positive). One of my 6 year-old twins had been complaining of back pain a few days ago, and all I kept thinking was:  "OMG What if this is her kidneys?"  Or, "Did I miss something in the Halloween candy and they are poisoned?" My eyes darted from kid to kid trying to remain calm, when I made eye contact with my ten year old.

AHA! 

My panic level was off the charts on the inside, but I did my best to hide it with my outward actions and tone. I calmly said: "I need you to go in the master bathroom and take a flushable wipe to see if it is you who is bleeding." 

Her eyes popped out of her head, realizing what I was talking about. I hugged her and told her how exciting this was, and that she would be OK. And then I kept saying to myself: "It is going to be OK, it is going to be OK!!" I was dying on the inside...how could my little girl...my 10 year old little girl...be having her first period when my wife is not home???

I sent her in our bathroom, as I knew that we had a new supply of pads, tampons, pantie liners-- the works.

 I started to well up with tears at the thought of what this meant. My little girl is not a little girl anymore! What if she has questions I don't have answers for? What if she forgets what my wife taught her about using a pad? What if she comes out of the bathroom and doesn't look like "my little girl" anymore? Wait--I miss the first laugh and the first step, and I get THIS milestone???

She advised me that she was not bleeding, but thought she saw some blood on her underwear. I swapped a clean pair of underwear via stretched arm through the door and advised her to use a pad as her mom had taught her. With all the confidence I could muster, I asked her if she was feeling all right and if she had any questions. Thankfully, she said: "no, daddy, I am fine and I know what to do."

I looked at the underwear and there was no stain anywhere to be found. I went back to the girls' bathroom and further looked at the bloody mess in the bowl. I flushed it, and let out a deep sigh. My daughter came out of the master bath, and did not look different to me, as I had feared in my panicked mode. I gave her a big hug and told her I was proud of her and the young lady she was becoming.

My daughter went back to the book she was reading, and I returned to my cleaning. As I emptied the bathroom trash, I found a red ice pop wrapper stuffed in the bathroom garbage can!! I called all three of "Notme's" sisters in, one more time. I asked them to stick out their tongues. I directed them to look in the mirror and for the one with the "red tongue" to prepare an apology for once again blaming "Notme," and for putting me in a bit of a panic.  True to form, the responsible child of mine for this current mishap was the only one to look away from the mirror rather than fess up.  #notmediditeverytime!!!

My wife came home and I opened myself a cold, dark beer and stepped outside.

"Did you have a rough day?" she asked, as the screen door was slowly closing.

"Depends!" I quipped, as the door slammed shut.

*****

Milestones are an amazing part of parenthood. I am realizing as the kids grow older, the bigger these milestones will be-- each now tinged with a bitter reminder that we have to let our babies grow up.

I am grateful that I had this little dress rehearsal for something I am clearly prepared to handle; however, I would have no complaints if when this actually happens, my wife is home at the time. 

$70/Week Challenge - Day Six: Slow Cooker Chicken Burritos/Enchiladas

Ingredients:

• 1 lb skinless boneless chicken breast
• 2 C chicken broth
• 1 large can tomato/chili blend (MILD!!!! I tried medium once, and the hour of cooking made it impossibly hot)
• 1 large can Enchilada sauce
• 1 can black beans
• 2.5 C cheddar cheese
• 1/2 C sour cream
• 6 Flour Tortillas, large/burrito style
• 1/2 C salsa
• 1 T garlic powder
• 1 T cumin
• 1 T chili powder
• salt and pepper to taste

1. Place chicken breasts, chicken broth, garlic powder, chili powder, and cumin in slow cooker, set on 'high.'
2. Cook for at least four hours, or until chicken become fork tender and easily shreds.
3. Reduce heat to low and add tomato/chili blend (do not drain) and 1/2 Enchilada sauce.
4. Cook for an additional hour.
5. Spray a glass baking dish with cooking spray, and cover bottom with 1/2 of the remaining Enchilada sauce.
6. Lay each tortilla flat, and add in the middle of the tortilla about 3/4 C chicken filling with a slotted spoon to drain off excess liquid (this is a "sloppy dish," even when well drained).
7. Carefully fold the tortilla over the chicken mix, and pull filling back to "tighten" the wrap.  
8. Roll the tortilla until it comes to a uniform cylinder, and then place in glass baking dish.
9. Repeat for the other five tortillas.
10. Cover with the remaining Enchilada sauce and 2 C of the cheddar cheese.
11. Bake at 350 degrees for 10-15 minutes, or until cheese begins to bubble. 
12. Serve with black beans, topped with cheddar cheese and salsa garnishes, and top the Enchilada with a dollop of sour cream.  (you can also make these as burritos...follow the same steps, but put the extra sauce and cheese inside and roll by folding the top and bottom, folding and pulling the chicken mix and rolling until it is sealed).  
13. Enjoy!!  For $9.00 (rounded up) for six servings, you AND your wallet will! :)  

$70/Week Challenge - Day Five: Potato-Ricotta Gnocchi Bolognese

Please Note:  If you do not have a pasta press, these gnocchi, while light and delicious, are not the prettiest of pastas, thus the EXTREME CLOSE UP! :) 

Gnocchi
Ingredients:

• 16 oz whole milk ricotta cheese
• 1 C potato flakes (instant potatoes)
• 3/4 C flour (plus extra to roll)
• 2/3 C Parmesan Cheese
• 3 eggs
• 2 t garlic powder
• salt and pepper to taste

Bolognese Sauce

Ingredients:  

• 6 C Tomato sauce Click here for recipe
• 1 lb ground beef (I use 80/20 for this recipe, be sure to drain off fat)
• 1 small onion, diced
• 2 garlic cloves, minced
• 1 t red pepper flake (or to taste)
• 2 T canola oil
• Salt and pepper (to taste)

1. In a large skillet over medium high heat, saute onion in canola oil until golden brown (about 6-7 minutes).  
2. Add garlic and pepper flake and saute for an additional 2-3 minutes until garlic turns golden brown. 
3. Add ground beef and break up into small pieces and cook until browned.  Drain off fat and add salt and pepper to taste. 
4. Add tomato sauce and stir to combine.  Cover and reduce heat to low.
5. Combine all gnocchi ingredients in a large mixing bowl and mix with hands until it forms a sturdy dough.
6. Divide dough into 6 equal pieces.
7. Dust a clean, cool surface with flour.
8. Using clean hands, roll out the 6 pieces to 1" strands.
9. Cut the strands into 1" cubes.
10. In a large sauce pot, bring 4 quarts of salted water to a rolling boil over medium high heat. 
11. Add 1/2 the gnocchi and gently stir.  
12. When the gnocchi is done, they will float to the top.
13. Remove with a hand held strainer.  
14. Add the other 1/2 gnocchi and cook until they float to the top.  
15. Top with sauce and serve with Parmesan cheese and basil garnish.  
16. Pairs perfectly with a Lindemann's Bin 57 Shiraz, but that would be outside of budget. :D  This meal cost $9.50 for 6 servings!!   Enjoy! 

$70/Week Challenge - Day Four: One-Pot-$5-Wednesday-Night-No-Hassle Chicken Fried Rice

It simply does not get easier than this recipe.  This may very well be the recipe I take from this challenge and add to my weekly repertoire.  One pot.  Simple prep. Six servings for under five bucks and  dinner on the table in about 20 minutes???  What more can one ask for through the week?  Did I mention the kids licked their plates?   Enjoy! 

Ingredients

• 1 lb skinless, boneless chicken breasts, cut into 1/2" cubes
• 1 double box of Rice and Macaroni product (available everywhere, even outside of San Francisco)
• 2 T butter
• 3 T canola oil
• 1 T sesame oil
• 4 C water
• 1 C Chow Mein Noodles
• 1 8 oz can of mushroom stems and pieces, low sodium, drained
• 1 egg, whisked
• 1 t garlic powder
• salt and pepper to taste

1. Liberally salt and pepper chicken, and evenly coat with garlic powder.
2. Saute chicken in 2 T canola oil over medium high heat until browned.
3. Add butter, sesame oil and additional canola oil with rice/macaroni product.
4. Stir frequently until the macaroni starts to brown.
5. Following package directions, add flavor packet and four cups of water, along with mushrooms.
6. Bring to a boil. 
7. Cover and reduce heat to low. 
8. Cook for 18 minutes, or until most of the liquid has been absorbed.
9. Add whisked egg and stir.
10. Re-cover and cook for an additional two minutes.
11. Form rice mixture in a 1 C measuring cup and top with Chow Mein Noodles.  Serve with a nice salad (a sesame-mandarin orange-ginger dressing pairs perfectly).    
12. Enjoy! 

$70/Week Challenge - Day Three: Homemade Spinach Ham Pizza

Ingredients:

• 3 C bread flour
• 1 C  warm water
• 3 T extra virgin olive oil
• 1 1/4 oz package of active dry yeast
• 1 t sugar
• 1 t salt
• 1 C tomato sauce click here for recipe
• 2 C mozzarella cheese
• 2 T Parmesan Cheese
• 1/4 C fresh baby spinach
• 2 slices of Parmesan Pesto Ham, cubed

1. In a large mixing bowl, combine flour, water, olive oil, yeast, sugar and salt.  
2. Using your very clean hands, stir the ingredients until they form a solid ball (this will take a few minutes, and you will have to scrape down your hands several times).  You can use a dough hook on a food processor, but I don't think it comes out the same.
3. Place the dough on a clean smooth surface.  Gently kneed the dough for 8-10 minutes making sure to rotate the dough with each punch (the dough should be smooth and shiny, and have elasticity).  
4. Return the dough to mixing bowl and cover with a warm, damp dish towel.  
5. Allow the dough to rise for at least 1 hour.
6. Preheat the oven to 425 degrees.
7. "Punch" the dough down and remove from bowl.  Kneed the dough for an additional minute, on a well floured surface (also dust your hands with flour as well).  
8. This is the part, if you are fancy, where you toss and spin the dough.  If you can do this, form it into an 18" circle.  If  you are not fancy (I am not), take a floured rolling pin and roll it to form. 
9. Top with sauce, spinach, Parmesan cheese, mozzarella cheese, and ham pieces. 
10. Drizzle top with olive oil and sprinkle with dried basil. 
11. Place on a pizza stone, or pizza pan and bake for 20-25 minutes until crust is brown and cheese is bubbling. 

The Cook At Home Dad's Go-To Tomato Sauce

I don't think I've ever made the same tomato sauce twice...until I came up with this go-to recipe!  I believe in pairing every fresh herb and spice with its dried counterpart to provide a wonderful depth of flavor.  I keep it simple by sticking to tomato basil, and then alter the flavor of the sauce depending on the dish I'm making (if it is a traditional spaghetti and meatballs, I flavor the meatballs with onion and oregano, and  cook it in the slow cooker---the sauce infuses the meatballs which in turn infuse the sauce!  YUM!).  Whether you are looking for a quick-pizza sauce (omit the wine), or a robust all day simmered depth, give this one a whirl!  

Ingredients:

• 4 T extra virgin olive oil
• 1 Head of garlic, peeled
• 1 C fresh basil leaves
• 2 T garlic powder
• 2 T dried basil
• 1/2 t red pepper flake
• 2 T capers or green olives (adds a subtle layer of tang to the sauce, without overpowering the flavor)
• 2 cans diced tomatoes in puree
• 1 can crushed tomatoes
• 1 small can of tomato paste
• 1/4 C red wine (Shiraz works best--only add this if you are planning to simmer this for a long while)

1. Brown garlic cloves (whole) in olive oil in a large sauce pot over medium high heat, stirring frequently (this will take several minutes, but the flavor of the garlic becomes deep, rich, and sweet in a way it would not if you were to mince or chop it).
2. Add pepper flakes.  
3. Carefully add in 2 cans of diced tomatoes and reduce heat to low.
4. Add capers/olives, red wine, and basil leaves.
5. Using a mixing wand, carefully blend the sauce until smooth (make sure there are no random whole capers).  If you do not have a mixing wand, you can transfer the sauce in batches into a blender.  Be extremely careful,  as a hot mixture will cause the lid of the blender to blow and splatter if you don't pulse it first
6. Return heat to medium high and add crushed tomatoes. 
7. Bring to a boil. 
8. Reduce heat to low, and gently incorporate tomato paste.
9. Stir until well combined.
10. Add remaining ingredients and salt and pepper to taste. 
11. Simmer on low for HOURS.  Literally cook the living daylights out of it.  The longer it cooks, the better it tastes! 
12. Mangia!