Martha Mondays/Sick

March 14, 2011

Hi everyone. I’m down for the count here and could not get the project done. If you made it, please post results in comments. I’m sorry! I wanted to but have been too sick to cook for two days.


What Do You Have Too Much Of?

March 8, 2011

I’m tied up with a new project I should be able to tell you all about very soon, but it means my Martha cooking time is limited. So I thought I would take a moment and reflect upon a growing problem in my kitchen. I am overrun with jellies/jams and mustards.

Here is the current list:

Jelly/Jam

strawberry jam

wild blueberry jam

apricot jam

orange marmalade

lingonberry jam

grape jelly

fireweed jelly

strawberry rhubarb jam

salmonberry jelly

apple pie jam

strawberry vanilla jam

passion fruit jelly

guava strawberry jelly

peach jam

damson plum jelly

rhubarb jam

blackberry jelly

Mustards

store brand yellow

Grey Pouopn country style Dijon

honey mustard

sharp hot

sharp and creamy

sweet hot

Rayes (a Martha’s Pick I haven’t used up)

Weber’s (a  local horseradish mustard)

Gulden’s brown

stone ground

sweet apple mustard

Clearly this is out of control, but the thing is we do use all of it.  Admittedly, I have a problem because I like to buy jelly on trips (damson plum from Cape Cod, guava, passion fruit from Hawaii) but people also give me inordinate amounts. Everyone in this house has an individual mustard preference, some requiring different mustards for different things, but I also tend to end up receiving a lot of mustards in gift baskets. And I just can’t bring myself to throw any out.

What is your kitchen overrun with?


Pappardelle with Creamy Chicken Sauce

March 8, 2011

This recipe is from March Everyday Food.

1 tbsp olive oil

7 boneless skinless chicken thighs, cut into 1 inch pieces

salt and pepper

1 medium yellow onion, diced

2 garlic cloves

2 c heavy cream

1 lb pappardelle

Cook chicken with oil after seasoning with salt and pepper. Cook for 7 minutes. Add onion and cook 6 min. Add garlic and cook 30 seconds. Add cream and bring to a boil. Reduce to simmer and cook about 15 minutes until it coats the back of a spoon. Season with salt and pepper.

Boil pappardelle. Reserve 1 cup cooking water. Add to sauce and toss pasta with sauce.

Ok, so that is Martha’s recipe. I used chicken breasts and substituted broccoli for half. I also added Parmesan cheese because pasta without cheese is like air without oxygen. This was good. I haven’t used pappardelle in a long time and I do like it. It definitely needed cheese though!


Martha Mondays 3/14

March 7, 2011

Megan and Megan’s Cookin has chosen Irish Beef Hand Pies for next Monday.


Martha Mondays: Asparagus with Creamy Mustard

March 7, 2011

Thanks to Steak and Potato Kinda Gurl for choosing today’s recipe. We actually ate this hot, but it would lovely chilled in the summer. I’ve never made a sauce with mayo and mustard like this and liked it. Very easy and flavorful.


Mediterranean Chickpea Burgers

March 3, 2011

This recipe is in March Everyday food. Like a lot of you, I’m looking for a good veggie burger to make at home. This recipe caught my eye because it has some beef in it, but also has barley and chickpeas. I thought maybe this would be a good compromise. Sorry, Martha. This one was a loser. It was completely flavorless, even though it had fresh mint in it. I was really disappointed. It needed garlic I think. I don’t even know if that could save it though. A total thumbs down.

2 oz feta

1/4 c plain yogurt

salt and pepper

1/4 c bulgur

15.5 oz can chickpeas rinsed

1/2 lb ground chuck

1/3 c roughly chopped mint leaves

4 buns

1 small cucumber

1 large tomato

Mash feta, stir in yogurt and salt and pepper. Set aside.

Combine bulgur with 1/2 c boiling water. Cover with plastic wrap for 10 min. Pulse chickpeas in food processor, mix with beef and mint. Drain bulgur and add to mixture. Mix with your hands until combined. Divide into 4 1 inch thick patties and season with salt and pepper. Spray a pan with cooking spray, heat over medium high. Add patties and cook 8-10 min, flipping once. Serve on buns with cucumber, tomato and yogurt sauce.


Kale Chips

March 1, 2011

My mom made these over the holidays, and since then I’ve seen them lots of places. This is easier than you can imagine. Just spread some dry kale leaves (stems removed) on a baking sheet. Drizzle olive oil and sprinkle salt. You want the leaves lightly coated with oil. Bake at 400 for about 15-20 minutes until they are dark colored and crispy. They are incredibly delicious. Really! I didn’t think they would be but I really liked these.  They do not taste like kale (which I am not a big fan of in general). Mr. MarthaAndMe is a big fan of this dish.


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