This morning I could not find my
”
to do
”
list. I looked on my desk, in my bedroom and in the kitchen.
Then I went out to my car and realized I did not need the list
anymore, because its contents were already in my car.
This morning I could not find my “to do” list. I looked on my desk, in my bedroom and in the kitchen. Then I went out to my car and realized I did not need the list anymore, because its contents were already in my car.
– Carpet and tile samples in the back of the SUV mean drive around and return them before my borrowing privileges are revoked.
– A pile of clothes on the back seat means go to the dry cleaners: Two large cotton shirts (men’s, 99 cents) and tne smaller cotton shirt (women’s, $2.99), regardless of the fair pricing signs now posted at all cleaners.
– A bundle of letters and yellow envelopes means go to Mail Boxes, etc.: Forward mail to daughter at college, mail invoices to clients, mail tax forms, and get rid of that birthday card to my cousin that is now a week overdue.
– A pink sticky note says, “Call the dentist”: I have not been eating too much candy, and have been taking my calcium, multi-vitamins, vitamin Cs and exercising regularly. Unfortunately, my dentist tells me that’s no substitute for flossing.
– A black laptop computer case, a silver measuring tape, along with five sets of house plans, mean go to work: Despite the list of “to dos,” I’ve got to fit actual work in somewhere.
– And finally, two cookbooks mean it’s time to try some new recipes: Must go to the store and get the ingredients so I can whip up some experiments. If it’s a lucky day, they’ll end up in a column. If not, they’ll end up in the dog dish.
So, who needs a “to do” list? If I can just get my car cleaned up, the list will be done. Simple as that.
Awesome red beans
This recipe is from the February 2009 Cooking Light Magazine. It’s so good I may never make the pre-boxed kind again. It’s also easy and quick. I had dinner on the table in 30 minutes. (Start the rice, first.)
Cajun Red Beans & Rice
2 Tbsp. olive oil
2 chicken andouille sausage links, chopped
1 8-oz. container prechopped onion, bell pepper and celery mix (or chop your own)
1-1/2 tsp. salt-free Cajun seasoning
3/4 tsp. salt (omit if using salted Cajun seasoning)
1/2 tsp. dried oregano
2 garlic cloves, minced
1 15-oz. can red beans, rinsed and drained
1/4 cup water
1 14.5 oz. can no-salt-added diced tomatoes, undrained
1/4 tsp. black pepper
4 cups hot cooked long-grain rice
– Heat oil in large nonstick skillet over medium-high heat. Add sausage and onion mix to pan; saute 4 minutes. Add Cajun seasoning, salt, oregano and garlic to pan; cook 1 minute, stirring constantly.
– Partially mash beans with a fork. Add beans, water and tomatoes to pan; bring to a boil. Reduce heat and simmer 10 minutes or until thickened. Remove from heat; stir in pepper. Serve over rice.
– Makes 4 servings.
Tired of chicken?
Try this easy pork chop recipe. With all the great local mushrooms available, this recipe comes out fresh, tender and tasty. Buy pork chops that are about 1 inch thick. Thinner ones tend to dry out too quickly.
Mushroom Pork Chops
4 T. butter
2 T. olive oil
2 tsp. chopped garlic
4 pork chops
1/2 package sliced mushrooms, diced
1 cup port
1 cup beef or chicken stock
1/2 tsp. fresh thyme
1 tsp. herb vinegar
Pepper and salt
– Melt butter in olive oil. Add garlic. When sizzling, put in chops and cook 5 minutes per side. Remove from pan and place on a plate; cover with foil.
– Stir all other ingredients into pan and saute for 10-15 minutes, until sauce thickens. Put chops back into pan with sauce for 2 minutes to heat. Spoon sauce over chops and serve.
On the side
Try this tasty rice pilaf with the pork chops above. It has a resounding tomato flavor and can be cooked with either white or red wine. It reminds me of risotto, but is much easier to make.
Pilaf with Wine and Tomatoes
2 T. olive oil
1 cup chopped onion
1 1/2 cups long-grain rice
Salt and pepper
1 cup dry white or red wine
2 cups chicken, beef or vegetable stock or water, heated to boiling point
1 cup chopped tomatoes (canned are fine, don’t drain)
Parmesan cheese
– Place oil in a large, deep skillet that can be covered, over medium-high heat. When oil is hot, add onion. Cook, stirring, until onion is soft, 5-8 minutes.
– Add rice, turn heat to medium, and stir until rice is glossy and coated with oil, 2-3 minutes. Season well, then add wine and cook until some has boiled away, about 2 minutes. Stir constantly.
– Turn heat to high and add tomatoes. Bring to a boil, then turn heat to low and cover the pan. Cook for 20 minutes, then check the rice. When it is tender and the liquid has been absorbed, it’s done. If not, cook for 2-3 minutes and check again. Serve topped with Parmesan.
Happy cooking!
Notes:
– For a quick, low fat fruit salad dressing, puree berries in a blender and then mix with non fat plain yogurt. Add sugar or Sweet ‘n’ Low as needed.
– If you like poached eggs, put a little vinegar in the cooking water. It will help the whites coagulate and keep the eggs from spreading as they cook.
– Food safety refresher: Do not refreeze food that has been frozen and reheated. The flavor will be horrible and the possibility of bacterial growth is increased.
– If you need a funnel and cannot find one, snip off a corner of a ziplock bag and it becomes an instant and disposable funnel.
– To get rid of unpleasant odors, like those that linger after you cook fish, squeeze two lemon halves into a pot of boiling water. Add the lemon rinds and boil for 10 minutes.
