Vacation Meal Planning: Making the Most of Your Vacation Rental's Kitchen

Last week, I spent a week at the beach with my family.  We stayed in an ocean-front condo with a kitchen.  Since the group included 10 people, including a toddler and an infant, eating out every night would have been nightmarish.  So, my sister and I planned meals for five nights and divvied up the grocery-buying and equipment-packing.  The results were pretty great, and we were greeted each evening with exclamations of "oh, yeah!" from my teenage cousin and his buddy.  It's nice to have an appreciative audience!

The backbone of our meal plan was the crock-pot.  My sister and I each brought one, and one night we actually ended up also using the one that came in the kitchen.  Only two nights were non-crock-pot meals.  Here's what we made:

Night One: Taco Salad

This is a family favorite and very easy: ground beef browned with taco seasoning, served on tortilla chips with lettuce, tomato, sour cream, salsa, cheese, onions, olives.  Doesn't get more simple than that.

Night Two: Barbecue

I think many people are surprised to find that you can make barbecue in a crock-pot, and I am sometimes hesitant to release that detail.  We come from a barbecue-cooking state, and regional lines are thickly drawn--everyone has an opinion on how barbecue should taste and how it should be prepared, and I am sure that many would be horrified at the thought of calling something that came out of a crock-pot "barbecue," but my family sure enjoys it!

It is ridiculously easy: pork tenderloin in the crock with about a cup of water and a drizzle of barbecue sauce (there's not much point in using a lot at this point).  Cook on low for about 8 hours or high for 4-6 hours, depending on the size.  Once it's done, it shreds easily with a fork, and then I pour the sauce on.  We like Sweet Baby Ray's, but again, to each their own!

We eat it on a bun with slaw: homemade also, and we like it simple--chopped cabbage, maybe a bit of carrot, mayonnaise (Duke's, if you please!) and salt and pepper.  We ate it that night with corn that my parents had picked up at a produce stand on their way down to the beach.

Night Three: Hawaiian Chicken with Fried Rice

This was a bit of a mash-up: I brought the Hawaiian Chicken recipe; my sister brought the fried rice recipe.  Both originally came from Pinterest.  The Hawaiian Chicken is a fantastic crock-pot recipe, and the only one that I prepped before we left home--it involves combining the ingredients (chicken breasts, pineapple chunks and juice, vinegar, sugar, soy sauce, and garlic) in a ziploc bag and freezing.  I doubled the recipe, dividing into two gallon-size bags, and freezing--the next morning they went into the bottom of the cooler.  The whole frozen thing is dumped out of the bag and into the crock-pot, and then shredded, similar to the barbecue.  My sister made the fried rice, a recipe that I hadn't tried before, but it was particularly tasty, and went well with the Hawaiian Chicken, despite the regional differences (not that either are particularly authentic to begin with!)

Recipe for Hawaiian Chicken
Recipe for Fried Rice

Night Four: Ham and Sweet Potatoes

This was my sister's recipe: sweet potatoes are placed in the bottom of the crock pot, topped with sliced ham, and covered with a brown sugar/ dry mustard mix.  We finished the meal off with squash from the produce stand.

Night Five: Spaghetti and Salad

Simple, easy, everyone can make spaghetti--noodles, sauce, and ground beef.  However, this one didn't actually work out for us.  We found out that the meat had been recalled, so we decided to forgo the meal and eat up the leftovers instead.

Although we enjoyed the nights we ate out, cooking in was pretty special.  My sister and I live several hours apart, so it was great getting to do something like cooking together.  We are very much in sync and the whole process of preparing meals in that little kitchen flowed seamlessly, and almost without the need to discuss it--we just did it.  There aren't many people with which that can happen!

Orange Peanut Chicken Stirfry

I have finally finished reading Michael Pollan's newest book Cooked: A History of Transformation.  It has an interesting premise: he examines the development of the four basic methods of cooking by matching them with a classical element--fire for roasting meat, in which he shadows a North Carolina barbecue pit master; water, for cooking in pots, the foundation of most home cooking; air for bread baking; and earth for the work of fermentation, in which he learns the making of sauerkraut and pickles, cheese, and beer from die hard "fermentos."

The funny thing about the book is that among the several interesting things that I learned, one was that I had been doing many things in the kitchen without knowing why or that the same techniques and ingredients had been used in basically every culture since the invention of cooking.  For example, almost every home-cooked dish begins with what the French call mirepoix--a combination of onions, carrots, and celery that is sauteed in butter or oil.  Almost every culture has their own mirepoix, with the base vegetable varying slightly depending on region--an Italian dish is more likely to feature tomatoes and onions, an Asian dish might have onions and ginger.  Pollan was struck, as am I, by the ubiquity of the onion.

I have been making mirepoix all this time without thinking about it.  A friend once remarked that I put onions in everything, and, really, it is true.  Spaghetti?--saute onions, bell peppers, and mushrooms.  Pizza?--the same.  Frittata? Quiche?  Both onions, peppers, and mushrooms, although I might add something else, like asparagus, for fun.  Even meat loaf begins with sauteed onions, as does chili and most soups that I make.

So, in honor of the unconscious mirepoix, I bring you a little recipe that I developed a while back.  Although I call it a stirfry, it is in no way an authentic Asian dish.  But it is tasty.  And it does start with my favorite mirepoix. 

Orange Peanut Chicken Stir Fry

Ingredients:
1 lb thin chicken breasts

1/2 box thin spaghetti noodles
1/2 teaspoon red pepper flakes

2-3 bell peppers, cut into strips

1/2 box mushrooms

1 small onion, roughly chopped

for the sauce:
1 tbsp peanut butter
2 tbsp orange juice

1 tbsp soy sauce

1 tsp brown sugar

1/2 tsp powdered ginger

Directions:
Prepare your chicken however you like--grill it or cut into small strips and brown in a bit of oil in a pan.

In a saucepan, add the red pepper flakes to a bit of olive oil, and then saute the onion, peppers, and mushrooms until tender.  In the meantime, boil noodles until they reach your preferred level of doneness.

In a small bowl, whisk the remaining ingredients together until it reaches a smooth consistency.

Add the chicken and noodles to the sauce pan with the vegetables, then top with the sauce.  Use tongs to distribute evenly.  If you like, add crushed peanuts for extra peanut flavor and a bit of crunch.

Homemade Beauty: Dry Skin Scrub and Mask

Winter is famously rough on dry skin.  Mine is fairly parched most of the year, but becomes painfully dry during the winter--rough, flaky, red, and blotchy.  Dry skin is often also sensitive, and many products (even ones formulated for "sensitive skin") can irritate it further.  So, I've been hanging out in the kitchen.  The scrub recipe comes from my mom (also a dry-skin-sufferer).  It is quite simple--just mix a bit of plain sugar and enough olive oil to make a paste.  I take this into the shower with me and very carefully exfoliate my face.  Pressure is key here--very gentle circular strokes.  The idea is to polish away the dead skin, not sand off your epidermis.

I follow the scrub with a homemade mask.  I did a bit of research, looking at ingredients found in products formulated for dry skin, and I found that oatmeal, honey, and chamomile were mentioned frequently.  So, here is what I put together:

1 tbs brewed chamomile tea

1 tbs oatmeal

1 tsp honey

Mix the three ingredients together in a small cup and microwave 10-15 seconds.  Stir and let sit until it looks like the kind of oatmeal you would eat.  Apply to face and wait 30 minutes before removing.

I didn't want to be brewing chamomile tea every few days, especially if I only needed a tablespoon of it.  So I brewed two cups in a mason jar that I keep in the refrigerator.  When I want a mask, I just splash out a bit into a tea cup, add in the oatmeal and honey, and microwave.

The mask can be a bit tricky to apply--if the mixture is too runny, it will slide off your face; to thick and it won't spread.  While wearing it, you will look a bit leprous, but the results are worth it.  My face is smoother and less red.  I follow up with a good moisturizer (currently the Simple Replenishing Rich Moisturizer).

I really like the little jars that once held diced pimentos for containing the scrub.  What are diced pimentos for?  Glad you asked: check out the Pimento Cheese Recipe here.  Interested in other homemade beauty recipes?  Check these out.

Mini Pecan Pies

 

I think pecan pie must be my daddy's favorite.  Any kind of pecan pie.  When my sister and I were little, he would buy us the little packaged pecan pies--were they Little Debbies?--that came in tiny tin pie pans.  Part of the charm there was the idea of eating a pie all by yourself.

 

 

These were actually quite easy to make.  I can't remember where the recipe for the pie filling came from, but it is fairly standard.  It is, however, delightfully sweet and nutty, with no corn syrup.  And the mini shape means you get one (or two!) all to yourself.

Mini Pecan Pies

1 box (2 crusts) refrigerated pie crusts (I used Pillsbury)

2 eggs

1/2 cup butter, melted

1 cup light brown sugar

1/4 cup white sugar

1 tbs. all purpose flour

1 tbs. milk

1 tbs. vanilla extract

1 cup chopped pecans

1.  Preheat oven to 350.  

2. Roll out pie crusts until they are thin, but still workable.  Cut out circles using 3.5 inch round cookie-cutter.  Grease two 12 cup muffin tins with cooking spray and press a crust circle into each cup.

3.  In a large bowl, beat eggs until foamy and stir in melted butter.  Stir in brown sugar, white sugar, and flour; mix well.  Last add the milk, vanilla, and nuts.

4.  Spoon one tablespoon of filling into each cup.  Bake 20 minutes (or until down), rotating halfway through baking time. Cool for five minutes in tin. 

 I am looking forward to seeing how Daddy likes this version--perhaps it'll be an improvement even on the Little Debbies!

We Like to Eat Around Here

 Seriously, we love to eat.  I like to cook, so it all works out.  Here are some of the things we have been eating.  Above is the Lemon-Orange Chiffon Cake that I made for a church dinner (it won a Facebook poll for what I should make, over a banana-pudding).  I think it turned out great--the recipe was from Southern Living.  The icing was particularly spectacular, but nobody wanted to eat the candied orange slices.

 In the plate above is Herbed Chicken, Panko-Crusted Squash, and Creamy Russet Potatoes.  The chicken was a new experiment that turned out well.  I seasoned thin chicken breasts with a Mediterranean herb blend and pan-fried them a bit in olive oil until the outside browned, then transferred to a baking dish to roast in the oven with chopped garlic.  I poured some lemon juice into the frying pan and scraped up the bits that were left and then poured it over the chicken to keep it moist.

 Strawberry and Asparagus Salad: a mix of green leaf and spinach, roasted asparagus, strawberries, feta, walnuts, bacon, and a Vidalia onion dressing.

Roasted Veggie Quiche:  roasted asparagus, onion, carrots, and squash; eggs mixed with heavy cream, feta, mozzarella and Parmesan in a store-bought refrigerated crust.

I didn't take a picture of the blackberry cobbler I took to some friends' cookout last night, but it was tasty, though a bit of an adventure (way, way too much liquid in the berries, which Jordan helped me pour off).

I am so excited that summer is here and that vegetables are everywhere: we have been eating so much squash and asparagus and corn and tomatoes.  Love it!

What are your favorite summer recipes?

Homemade Beauty

 I am a fan of beauty products that come from the kitchen.  The chemicals and what-not in most tubes and jars kind of freak me out, and my skin is on the sensitive side, so it's prone to freaking out, too.  A lot of my homemade stuff I learned from my mom.  And, actually, I'm not sure if it even qualifies as homemade, since there is no making involved.  For example, an egg yolk face mask is just that--beat an egg yolk and apply it to your face.  It seems to tighten pores and smooth skin.  I also like adding a teaspoon of baking soda to my hair in the shower once a month.  I keep a small Mason jar in the shower, toss in the baking soda, swirl in some water so that it's somewhat paste-like and work into my hair.  Rinse, then wash and condition as usual.  This strips out any product build-up and makes my hair super soft.

Homemade stuff usually also has the added benefit of being cheap--usually, I already have this stuff hanging around.  The other day, I needed a body scrub, so that I could apply sunless tanner.  I had seen a few recipes online, and decided to mix some stuff together and see what I got.  Here is my recipe:

2-4 tsp. brown sugar

2-4 tsp. white sugar

1 tsp. honey

1 tsp. olive oil

1 tsp. coconut oil

1 tsp. lemon juice

I mixed it all together in a small, clean jar that once held diced pimentos (see, recycling!).  Honestly, the results were amazing.  I tend to have dry, eczema-ish skin, and this stuff made it super smooth and soft.  If you are not familiar with coconut oil, check it out.  It is about the consistency of Crisco, a white solid at room temperature, but melts when you rub it in.  I use it for so many things, including a substitute for after-shower lotion, face moisturizer in the winter, lip balm, and I smooth some onto dried hair to tame frizz.  I got an enormous jar from a health-food store something like two years ago, but I have seen it now at Wal-Mart with other cooking oils.

  

Bolstered by my confidence in kitchen beauty, I decided to try another experiment: homemade hair lightener.  I have light-medium brown hair that I actually rather like.  I think the color looks a bit like oak wood, because I have very subtle streaks of lighter blonde throughout.  I was completely blonde as a toddler, and even after my hair turned brown around age five, it would still bleach out to a bright blonde in the sun during the summer when I was a kid.  I don't want to dye my hair--like I said, I like the color.  But, I would like to intensify the highlights that are already there.  So, this is what I mixed up:

1 cup strong chamomile tea (steeped approx. 30 minutes)

1 tsp. honey (dissolved in tea)

1/2 to 1/3 cup lemon juice

1/2 oz. John Frieda Go Blonder Lightening Conditioner

I let the tea and honey cool a bit, added the lemon juice and whisked in the conditioner (which should keep my hair from getting too dried out).  I poured it all into a spray bottle.  I tested it out during a long run last week, spraying mostly the front layers and the top of my head until my hair was fairly saturated.  I was out in the sun during my run for about 40 minutes, and when I got back my highlights were definitely more noticeable.  It wasn't a drastic change--I think the process is a gradual one--but my highlights were definitely blonder.  I keep this concoction in the fridge--I'm not sure if the ingredients go bad, but I don't want to spray moldy liquid onto my head. 

So, there you are: homemade kitchen beauty.  I can't guarantee the results, but if you try these, let me know how they work out for you.  And let me know if you have any favorite homemade beauty recipes.

Wham, Bam, Strawberry Jam

 Freezer jam is quite possibly the easiest thing in the world to make.  No kidding.  Making a sandwich involves more skill.

 First, I picked the berries.  I love the pick-your-own farm just up the road.  My bucket was so full that berries kept jumping out.  Back home, I sliced off the tops and hulled them.  Spread them on a baking sheet and mashed them with a potato masher until they are nice and pulpy.

 In another bowl, I mixed sugar and pectin, then mixed in the mashed berries.  This mixture gets poured into half-pint jelly jars, leaving a half-inch head space (the jam expands when it freezes).  Leave it for thirty minutes and then freeze or refrigerate.   That is it.  No fancy equipment, no boiling water--I didn't even turn the stove on. (Specific measurements are listed on the pectin container; I used Ball Instant Pectin).

 I gave a jar, along with a loaf of homemade Victorian Milk Bread, to my committee members as a thank you for helping with my dissertation.

We kept several jars for ourselves, and Jordan has been eating it straight out of the jar with a spoon.  I prefer mine on toast.  It is so delicious and tastes nothing like store-bought strawberry jam--it actually tastes like strawberries, even after it has been frozen.  We tried some last night on croissant bread pudding that I made with some very stale croissants: shazam.

Whole new possibilities have opened up: blueberry jam, blackberry jam, peach jam, quince jam.  Forget ice cream and frozen peas.  Our freezer will be stocked with jam!

A Bushel and a Peck

OK, really, just a peck.  But a peck of apples goes a long way.  Here is what I have made:

Apple Tart:
This is made with phyllo sheets and is yummy, a very crisp flaky bottom with sugar and cinnamon and walnuts.  This actually didn't use that many apples, but was still very good, especially with vanilla ice cream.  Gone in just a couple of hours.  The recipe came from the October issue of Martha Stewart Living.

Apple Chips:
I have bought appple chips from the store, but they are really expensive.  There weren't too hard to make, but there I didn't really end up with very many chips.  Basically, you slice the apples as thinly as possible, simmer them for a couple of minutes in sugar water, and then spread them out on a parchment-lined pan to dry in the oven at 250 degrees for a couple of hours.  I sprinkled them with cinnamon as well.  They were good, but too sweet, like candy.  They stuck to my teeth.  Next time, I think I will skip the sugar water simmer.

Apple Butter:
This was shockingly easy to make and tured out wonderful so I will share the recipe in full.

1.  Core and chop 10 to 12 apples.  Some recipes say to peel the apples, but I left the skin on since that is the most nutritious part.  Put chopped apples in crock-pot.  Add 1/2 cup water.
2.  Add one cup honey (I used sour wood, which is very sweet) and 3/4 cup white sugar.
3.  Add cinnamon, cloves, nutmeg, and allspice to taste (I added lots of cinnamon and smaller amounts of the others)
4.  Cook on high approximately 4 hours.  Remove cover and cook on high another 4 hours (removing the cover allows the liquid to escape as steam and the apples cook down).  Stir occaisonally.
5.  Puree in blender and pour into canning jars.  I made 3 pints.

Apple butter is delicious on toast or biscuits.  And your whole house will smell wonderful while it is cooking.  I've still got a few apples left.  Any suggestions?

Rising Slowly

I love making bread.  I made my first loaf over a year ago.  It is a complicated and time-consuming process, and that is probably why it is so comforting.  That, and the smell.  Despite the fact that I love to do it, I have not had great success in making bread.  There always seems to be some problem.  Sometimes the crust comes out hard and chewy.  Sometimes it is dense and bland.  I want it to have as much whole wheat flour in it as possible, but that doesn't always improve the taste.  I have a bread machine, and like it for quick jobs, but baking it in the machine doesn't always provide for enough control, and besides, I like kneading the dough myself.  I got the recipe for my latest attempt from Peter Reinhart's Whole Grain Breads.  Reinhart is a proponent of slow-rise bread making.  According to the recipe, I made two different doughs first.  On the left is the biga, which is bread flour, yeast, and water, and on the left is the soaker, containing the whole wheat flour, salt, and milk.  I left these in the refrigerator for a couple of days, and then kneaded them together, adding more yeast, honey, and flour.

This rises once in the bowl (above) and then again in the pan (proofing it).  It baked up quite nicely.  It is soft and "damp-crumbed" and tastes pretty good.  The main problem I had this time is that middle of the loaf is a bit unstable - like Yeats said, "the center can not hold, things fall apart." :)  So when you slice it, the middle tends to crumble away and you get jelly slipping through your toast.  More research needed, I suppose.  I kind of think I let it rise too much when it was proofing, but I don't know if that is the source of the problem.

I am pretty happy with the result.  I think I read somewhere that even the worst homemade loaf of bread is going to be better than the best store-bought.  I don't know if I entirely agree with this, but I am enjoying putting it to the test.

Review: Martha Stewart's Cooking School

I have found a cook book that I really love. Because it it actually a cook book. It is fully illustrated with color pictures, showing how to make things and perform basic recipes. It's not about special versions of things - there's no "Ginger and Carrot Orange Glaze Teriyaki Butterflyed Shrimp and Steak." It tells you how to make steak. Period. It is divided into types of food - meat/fish/poultry, vegetables, grains/beans, desserts; and then, divided into "lessons" on basic methods - how to grill, how to broil, how to steam. There are detailed instructions on how to slice vegetables, separate eggs, carve a turkey, patty out hamburgers - all the instructions that most recipes take for granted. It has basic recipes, such as the one pictured above - chocolate cupcakes. As it turns out, it is almost as easy to bake from scratch as it is from a box. While the concept is extremely simple, I don't think that it is for simple cooks. I know how to cook, of course; so it is not about learning how to cook. I think it is more about learning the foundations of cooking so that you can be more confident, and not rely on store-bought prepped foods. It shows a basic recipe, then variations on it. I made a basic creamy tomato soup from the book that knocked the socks of anything I have had from Campbells. At $45 (I got it on Amazon new for $30) it is a splurge, but definitely worth it. There is nothing faddish about it. It is a reference book, that I have already used far more than any other cook book I own. Highly recommended.

Gluten-Free Lemon Scones

Since I recently discovered that I have a gluten intolerance, pastry of any description has been off the menu, much to my dismay. I love to bake and eat baked things, which can be a bit of a problem if you can't eat wheat (or rye or barley). This is my first attempt at using gluten-free flour. I used Bob's Red Mill Biscuit and Baking Mix and a recipe from their website found here: http://www.bobsredmill.com/recipes_detail.php?rid=682 The scones were OK. The recipe indicates 30 minutes of baking, but mine were just this side of burnt after 20 minutes, so I would recommend adjusting accordingly. I also made some fake Devonshire cream to go with them. Because I apparently can't read a recipe correctly, I asked my husband to get whipped cream instead of whipping cream. So I mixed up cream cheese with a bit of sugar and the Cool Whip. The result was actually pretty good.