Enough is enough. I don't expect miracles, a ridiculous effort, or anything above "mail my paid-for magazine to me."
It probably speaks volumes about the frightening state of my wordiness that this email took less than five minutes to compose. But allow me to state, unequivocally and victoriously, that it worked.
Ms. [Editor] -
For years I have picked up random issues of your magazine, and one of the summer issues so impressed my foodie (but not vegetarian) self that I filled out the subscription card. I got an invoice for $14.95 and I promptly sent in a check for $14.95. Like "within 48 hours of receipt" kind of promptly.
A few weeks later I got a letter from Vegetarian Times politely asking why I had seen fit to send them 14.95 random dollars, and to please call the VT office to solve the mystery. I called, explained the obvious, and was assured the problem had been resolved.
ROUND TWO
Except it wan't. When I got my next missive, telling me that my subscription was suspended due to lack of payment, I called again. The helpful-sounding young man I spoke with told me that there were two address on file for me - my PO Box that I listed on the subscription card and the home address from my check, and two subscriptions had been set up for me. He assured me that he cancelled one and added a few bonus issues to the other to make up for my trouble.
ROUND THREE
Except it didn't stop there. Next I got TWO tsk-tsk letters informing me that my subscription(s) was suspended for continued lack of payment. Fair enough to the guy I spoke with earlier, one of those was $14.95 for seven issues and the other was $14.95 for nine.
I called and asked for my subscription(s) to be cancelled and to get my money back. I was assured that it would be sent.
ROUND FOUR
Except I haven't seen it. Instead I got another letter, this time thanking me for submitting a change of address.
Truly, I thought that requesting a magazine for $14.95 and getting a bill for $14.95 and paying that bill with a check for $14.95 was as simple a transaction as one is likely to encounter. Am I missing something? Is the distributor down an abacus or two? Is the global financial crisis maybe nothing more than some accounting/clerical mismatches?
What must I do? If "send my money back" = "change of address", would requesting a gift subscription get the results I'm looking for?
I'm ready to take this to the next level. I'm ready to go into alternative bookstores, pick up your current issue, and talk about how your magazine drove me into a meat-eating frenzy. Ooooh, even worse - I'll take the magazine to the cafe, read it for free and, when called on that boorish and cheap-ass behavior, tell them I TRIED to get it delivered to me and GAVE UP after four months. I'll go to find some sort of a PETA meeting and bemoan that I TRIED to stop eating (tasty) chicken carcasses, truly I did, but Vegetarian Times thwarted my efforts at every turn.
I'll take this to the big guy if i have to. And by that I mean that I've been duped into taking my niece to see some sort of natural fiber-wearing, fair-trade-toy-distributing, organic-milk-drinking Santa Claus. If he asks who's been naughty I'll be ready - remember, there's one of her and he has a lap for two. Do the math.
What must I do? I wanted a year's worth of your magazine - whether that's 7 or 9 or 12 issues - enough to formalize the process. All I've gotten is a total expenditure of $14.95 and 34 cell phone minutes. Is this really so complex? Can I get something with my name in the "Pay to" field and not the "bill yet again in the hopes this deadbeat will pay up" field?
The customer service folks can't be beat for their politeness. Not one person has been anything less than super-friendly and apologetic. I just wish I didn't have to talk to them so much.
Monday, May 14, 2012
Saturday, May 12, 2012
Thank you, Mr. Daniels
What's odd? It's my first Mother's Day Eve. Odd because I don't have kids. But my sweet 11-year-old niece has decided it's appropriate to cook for me tomorrow, bless her darling little heart. Have I ever been so honored? I doubt it.
Since I'm off the hook for cooking tomorrow (except appetizers), I busted it out on dinner tonight. After a month or so of lackluster new recipes, HOME RUN with Tennessee-Whiskey Pork Chops. Oh. My. God. Tender, flavorful, they have a gravy - what's not to like? As a side I made a high-maintenance corn casserole that isn't as good as my Scalloped Corn but is a hell of a lot more work, which violates my core kitchen values.
But anyway. Tennessee-Whiskey pork chops are a little more work - but not much - than throwing pork in a pan. And it's totally worth the effort. The recipe calls for bone-in pork chops, but I thawed out half a pork loin and sliced it. Of course, this decision was based on my highly experienced decision-making process of "it's what I already had in the freezer."
Also, I didn't use a gallon-size ziploc bag because I'm making a genuine effort to use less one-use plastic. I did the marinade in a glass Pyrex with a reusable plastic lid, and it worked fine. Just turn the pork every 20 minutes or so.
The recipe notes that while any whiskey will work, they REALLY like Jack Daniels in this. I have no reason to argue. Y'all, this is a publication that debates the merits of one brand of baking soda over another (????), so if they say JD is the best I have no reason to doubt them. I bought a pint and a half or some such small bottle for less than $10 at the package store, and it was only a dollar or two more than a lesser libation would've been.
Also, I'm going to cut the brown sugar the next time I make it. It was a little too sweet for me - but then again, most things are. Your mileage may vary.
Enjoy. I'm not giving you the recipe for the low return on investment corn casserole I made, but I do recommend scalloped corn on the side. Regular corn on the cob would also be terrific, especially with a green salad. Oooh, and mashed potatoes, or mashed sweet potatoes, would TOTALLY rock with this sauce.
Tennessee-Whiskey Pork Chops
Cook's Country
1/2 cup Jack Daniel's Tennessee whiskey or 1/2 cup bourbon
1/2 cup apple cider (juice will work, but cider is better)
2 TBSP light brown sugar
1 TBSP Dijon mustard
1/8 tsp cayenne pepper
1/2 tsp vanilla extract (I KNOW. But it works)
4 tsp cider vinegar, divided
4 bone-in, center-cut pork chops, about 1 inch thick (I sliced some boneless pork loin instead)
2 tsp vegetable oil (divided)
Salt and pepper
1 TBSP unsalted butter
1. Whisk whiskey, cider, brown sugar, mustard, cayenne, vanilla, and 2 teaspoons vinegar together in medium bowl.
Transfer 1/4 cup whiskey mixture to gallon-sized zipper-lock plastic bag, add pork chops, press air out of bag, and seal. Turn bag to coat chops with marinade and refrigerate 1 to 2 hours. Reserve remaining whiskey mixture separately.
2. Remove chops from bag, pat dry with paper towels, and discard marinade. Heat oil in large skillet over medium-high heat. Season chops with salt and pepper and cook until well browned on both sides and a peek into thickest part of a chop using paring knife yields still-pink meat 1/4 inch from surface, 3 to 4 minutes per side. Transfer chops to plate and cover tightly with foil. [Really do cover tightly with foil. The pork stays so much more moist and tender than if you let it steam into the air.]
3. Add reserved whiskey mixture to skillet and bring to a boil, scraping up any browned bits. Cook until reduced to thick glaze, 3 to 5 minutes (mine took more like 7). Reduce heat to medium-low and, holding onto chops, tip plate to add any accumulated juices back to skillet.
Add remaining 2 teaspoons vinegar, whisk in butter, and simmer glaze until thick and sticky, 2 to 3 minutes. Remove pan from heat.
4. Return chops to skillet and let rest in pan until sauce clings to chops, turning chops occasionally to coat both sides, and a peek into thickest part of a pork chop using paring knife shows completely cooked meat (145 degrees on instant-read thermometer, which I HIGHLY recommend you own for $10 to $15). Transfer chops to platter and spoon sauce over. Serve.
Since I'm off the hook for cooking tomorrow (except appetizers), I busted it out on dinner tonight. After a month or so of lackluster new recipes, HOME RUN with Tennessee-Whiskey Pork Chops. Oh. My. God. Tender, flavorful, they have a gravy - what's not to like? As a side I made a high-maintenance corn casserole that isn't as good as my Scalloped Corn but is a hell of a lot more work, which violates my core kitchen values.
But anyway. Tennessee-Whiskey pork chops are a little more work - but not much - than throwing pork in a pan. And it's totally worth the effort. The recipe calls for bone-in pork chops, but I thawed out half a pork loin and sliced it. Of course, this decision was based on my highly experienced decision-making process of "it's what I already had in the freezer."
Also, I didn't use a gallon-size ziploc bag because I'm making a genuine effort to use less one-use plastic. I did the marinade in a glass Pyrex with a reusable plastic lid, and it worked fine. Just turn the pork every 20 minutes or so.
The recipe notes that while any whiskey will work, they REALLY like Jack Daniels in this. I have no reason to argue. Y'all, this is a publication that debates the merits of one brand of baking soda over another (????), so if they say JD is the best I have no reason to doubt them. I bought a pint and a half or some such small bottle for less than $10 at the package store, and it was only a dollar or two more than a lesser libation would've been.
Also, I'm going to cut the brown sugar the next time I make it. It was a little too sweet for me - but then again, most things are. Your mileage may vary.
Enjoy. I'm not giving you the recipe for the low return on investment corn casserole I made, but I do recommend scalloped corn on the side. Regular corn on the cob would also be terrific, especially with a green salad. Oooh, and mashed potatoes, or mashed sweet potatoes, would TOTALLY rock with this sauce.
Tennessee-Whiskey Pork Chops
Cook's Country
1/2 cup Jack Daniel's Tennessee whiskey or 1/2 cup bourbon
1/2 cup apple cider (juice will work, but cider is better)
2 TBSP light brown sugar
1 TBSP Dijon mustard
1/8 tsp cayenne pepper
1/2 tsp vanilla extract (I KNOW. But it works)
4 tsp cider vinegar, divided
4 bone-in, center-cut pork chops, about 1 inch thick (I sliced some boneless pork loin instead)
2 tsp vegetable oil (divided)
Salt and pepper
1 TBSP unsalted butter
1. Whisk whiskey, cider, brown sugar, mustard, cayenne, vanilla, and 2 teaspoons vinegar together in medium bowl.
Transfer 1/4 cup whiskey mixture to gallon-sized zipper-lock plastic bag, add pork chops, press air out of bag, and seal. Turn bag to coat chops with marinade and refrigerate 1 to 2 hours. Reserve remaining whiskey mixture separately.
2. Remove chops from bag, pat dry with paper towels, and discard marinade. Heat oil in large skillet over medium-high heat. Season chops with salt and pepper and cook until well browned on both sides and a peek into thickest part of a chop using paring knife yields still-pink meat 1/4 inch from surface, 3 to 4 minutes per side. Transfer chops to plate and cover tightly with foil. [Really do cover tightly with foil. The pork stays so much more moist and tender than if you let it steam into the air.]
3. Add reserved whiskey mixture to skillet and bring to a boil, scraping up any browned bits. Cook until reduced to thick glaze, 3 to 5 minutes (mine took more like 7). Reduce heat to medium-low and, holding onto chops, tip plate to add any accumulated juices back to skillet.
Add remaining 2 teaspoons vinegar, whisk in butter, and simmer glaze until thick and sticky, 2 to 3 minutes. Remove pan from heat.
4. Return chops to skillet and let rest in pan until sauce clings to chops, turning chops occasionally to coat both sides, and a peek into thickest part of a pork chop using paring knife shows completely cooked meat (145 degrees on instant-read thermometer, which I HIGHLY recommend you own for $10 to $15). Transfer chops to platter and spoon sauce over. Serve.
Sunday, March 4, 2012
Do what with the what, now?
Since Sweetie got me to start eating pork ten years ago - mostly because he couldn't face ONE MORE piece of chicken - I've developed a fondness for roast piggie.
It's similar to the wonderful Chili Glazed Pork Roast, but my hand to God I've never heard of leaving a defenseless, uncovered roast open to whatever vagaries happen behind a closed refrigerator door. Weird. And suspect.
But, you know, it's not a good idea to close myself off to learning new things. I'd hate to still be making the same stuff, the same way, twenty years from now.
ANYHOODLE, if you haven't introduced yourself to smoked paprika, it would be well worth your time to do so. A pinch in homemade salsa, a quick shake over chicken, a hearty dash in a taco soup - deeeeelish. It gives a great smoky flavor for relatively little expense.
That's the poorly-kept secret behind this dish. Praise be my Southern climate allows me to keep fresh herbs (thyme and rosemary in particular) growing on my deck all year long, as there's really nothing like fresh thyme.
I was really hesitant - my face nearly froze that way - about putting an uncovered, herb-plastered roast in my refrigerator. Overnight!!! Honestly, it was no big deal. The reason behind this quirky approach is that the flavoring will dilute in trapped moisture if you wrap the roast. That being the case, if you've got a huge fridge with tons of room you could put the roasting pan inside a sideways paper bag to shield the roast and let the paper absorb any moisture. But, as possible evidence of my learning something, it was no biggie.
Our friends at Southern Living, who developed this recipe, also called for a Sticky Stout Barbecue Sauce to go with it; recipe here. I didn't try it so you're on your own with it, but the pork recipe was so fab I wouldn't expect the sauce to be anything less.
To fully cover the roast with the herb mixture you have two options - and many more if you're willing to utilize dart guns. Either spread the mixture on a length of waxed paper, roll, and deposit the now-coated roast in a pan, or (my method) put 1/4 of your herbs in the bottom of the roasting pan, place the roast on top and press, then use a large spoon to sprinkle/press the rest of the herbs on.
Sweetie might have mentioned 3 or 4 times - during dinner - that he really liked this recipe a lot. I served it with steamed broccoli and a quick cheese sauce (some evaporated milk I had open, a little faux flour, a squirt of Dijon mustard, a shake of hot sauce, and some grated cheddar).
Smoked Paprika Pork Roast
Southern Living, October 2011
2 TBSP smoked paprika
2 TBSP brown sugar
1 TBSP kosher salt
1 garlic clove, pressed
1 tsp coarsely ground pepper (Seriously? About 10 twists of the grinder. Jesus. Nobody measures that.)
2 tsp chopped fresh thyme
1 (3 1/2- to 4-lb) boneless pork loin roast
1. Stir together paprika, brown sugar, salt, garlic, pepper, thyme. Trim pork roast - meaning "cut off the big ol' pad of fat."
2. The recipe says to tie the roast. If you're into kitchen macrame, have at it. I chose to pretend I didn't see that part.
3. Place in a roasting dish large enough to hold roast. I used a smallish pan for my smallish roast, because arthritis means I can't waste my hand strength on lifting roasting pans heavier than they need to be. HOLLA.
4. SL's directions are for grilling - light one side of the grill, heating to 375 to 400 degrees; leave other side unlit. Place pork over lit side, 8 minutes on each side or until browned. Transfer pork to unlit side and grill, covered with lid, 35 minutes or until a meat thermometer registers 160 degrees.
5. My directions - roast at 325 degrees for 45 - 60 minutes, or until a meat thermometer inserted in the thickest part of the roast registers 160 degrees.
6. If yours turns out like mine did, it may look a little leathery on the outside. I told it to shape up during its 10 minute rest period (you really do need to do this, to let the meat re-absorb juices). It wasn't as juicy as the Chili-Glazed pork, but it was fab and intensely flavorful.
It's similar to the wonderful Chili Glazed Pork Roast, but my hand to God I've never heard of leaving a defenseless, uncovered roast open to whatever vagaries happen behind a closed refrigerator door. Weird. And suspect.
But, you know, it's not a good idea to close myself off to learning new things. I'd hate to still be making the same stuff, the same way, twenty years from now.
ANYHOODLE, if you haven't introduced yourself to smoked paprika, it would be well worth your time to do so. A pinch in homemade salsa, a quick shake over chicken, a hearty dash in a taco soup - deeeeelish. It gives a great smoky flavor for relatively little expense.
That's the poorly-kept secret behind this dish. Praise be my Southern climate allows me to keep fresh herbs (thyme and rosemary in particular) growing on my deck all year long, as there's really nothing like fresh thyme.
I was really hesitant - my face nearly froze that way - about putting an uncovered, herb-plastered roast in my refrigerator. Overnight!!! Honestly, it was no big deal. The reason behind this quirky approach is that the flavoring will dilute in trapped moisture if you wrap the roast. That being the case, if you've got a huge fridge with tons of room you could put the roasting pan inside a sideways paper bag to shield the roast and let the paper absorb any moisture. But, as possible evidence of my learning something, it was no biggie.
Our friends at Southern Living, who developed this recipe, also called for a Sticky Stout Barbecue Sauce to go with it; recipe here. I didn't try it so you're on your own with it, but the pork recipe was so fab I wouldn't expect the sauce to be anything less.
To fully cover the roast with the herb mixture you have two options - and many more if you're willing to utilize dart guns. Either spread the mixture on a length of waxed paper, roll, and deposit the now-coated roast in a pan, or (my method) put 1/4 of your herbs in the bottom of the roasting pan, place the roast on top and press, then use a large spoon to sprinkle/press the rest of the herbs on.
Sweetie might have mentioned 3 or 4 times - during dinner - that he really liked this recipe a lot. I served it with steamed broccoli and a quick cheese sauce (some evaporated milk I had open, a little faux flour, a squirt of Dijon mustard, a shake of hot sauce, and some grated cheddar).
Smoked Paprika Pork Roast
Southern Living, October 2011
2 TBSP smoked paprika
2 TBSP brown sugar
1 TBSP kosher salt
1 garlic clove, pressed
1 tsp coarsely ground pepper (Seriously? About 10 twists of the grinder. Jesus. Nobody measures that.)
2 tsp chopped fresh thyme
1 (3 1/2- to 4-lb) boneless pork loin roast
1. Stir together paprika, brown sugar, salt, garlic, pepper, thyme. Trim pork roast - meaning "cut off the big ol' pad of fat."
2. The recipe says to tie the roast. If you're into kitchen macrame, have at it. I chose to pretend I didn't see that part.
3. Place in a roasting dish large enough to hold roast. I used a smallish pan for my smallish roast, because arthritis means I can't waste my hand strength on lifting roasting pans heavier than they need to be. HOLLA.
4. SL's directions are for grilling - light one side of the grill, heating to 375 to 400 degrees; leave other side unlit. Place pork over lit side, 8 minutes on each side or until browned. Transfer pork to unlit side and grill, covered with lid, 35 minutes or until a meat thermometer registers 160 degrees.
5. My directions - roast at 325 degrees for 45 - 60 minutes, or until a meat thermometer inserted in the thickest part of the roast registers 160 degrees.
6. If yours turns out like mine did, it may look a little leathery on the outside. I told it to shape up during its 10 minute rest period (you really do need to do this, to let the meat re-absorb juices). It wasn't as juicy as the Chili-Glazed pork, but it was fab and intensely flavorful.
Saturday, January 21, 2012
And the 2012 word is.....
People who are way more serious about blogging than me - probably because they're much better at it - decided they'd all choose a word for 2012. Something that embodies a goal, something that speaks to a quality to develop.
I was specially invited - as an adult who can read and write in English - to participate. See if you can figure out my goal from the following:
a) I'm eating leftovers for dinner.
b) I went to Lowe's today and didn't buy one.single.thing.
c) Tomorrow should be the last day I have paint splatters on my nails.
Possibly, you were thinking along the lines of beinga cheap-ass frugal as a worthy 2012 goal. And indeed it is, and it will probably be a by-product of my actual goal... which is to FINISH what I've started.
I'm surrounded by projects that range from too-started-to-pretend-it-isn't to done-except-for-the-last-15-minutes-that-would-make-the-already-invested-14-hours-really-be-worth-it. Is anyone nodding their head in agreement?
What does this "finishing" mean?
1. I have materials and I have plans. Those both need to make sweet, sweet love and become A Thing. For example - I have 4 Goodwill picture frames for prints I've purchased over the years. It's time these crazy kids got together, spray painted or whatever, and decided to hang out on my wall. Any wall. I'm not picky (much).
2. I throw out too much food - hence the leftovers as part of my sly teaser above. I need to FINISH what I cook. Good for the wallet, good for the earth. Sorry, but it's true - and in fact, it (curried chicken with brown rice) was delicious.
3. I'm REALLY looking forward to a time, probably not in the near future, but someday, when I can come home and not have a pile of Projects To Do all over the place, making me feel guilty and tired just by looking at them. Probably wishful thinking, but I can at least do better than I am now.
All that said, what - says the food blogger - is something I DID finish? Well a few things, actually, including a great end-table for our living room that gives much-needed storage, and this terrific frittata.
It was in Fitness magazine (which I finished reading all the way through, thank you) in September, 2010. And I finally got around to making it two weeks ago. Unlike other frittatas there are no potatoes, so it's a little more of a crustless quiche.
The best part is its adaptability. I try to get at least 10 different vegetables into our diet per week, so the asparagus here was perfect. I also added some sauteed country ham bits.
Variations to substitute for all the veggies:
Sundried tomatoes, spinach, and mushrooms (season with oregano). Mozzarella will work; personally, I love goat cheese with sundried tomatoes. Decadence!
Extra mushrooms (sauteed) and thyme (fresh if possible), maybe some smoked gouda
Corn, black beans, cumin (1/2 tsp, maybe?), cheddar or pepper jack instead of goat cheese, and a little hot sauce or chili powder
Kitchen Sink Frittata
Fitness magazine
6 eggs
6 egg whites
1 cup skim milk
1 cup sliced mushrooms
4 stalks asparagus, cut into 1- to 2-inch pieces on the diagona
2 cups arugula (or spinach)
2 ounces crumbled goat cheese
Preheat oven to 375 degrees.
Whisk together eggs, egg whites, and skim milk.
Mist a 10- or 12-inch ovenproof skillet with nonstick cooking spray. Sautee mushrooms, asparagus, arugula (or spinach) until veggies are tender, about 5 minutes.
Pour egg mixture over the top - don't stir - and sprinkle with goat cheese.
Bake for 20 minutes until golden.
I was specially invited - as an adult who can read and write in English - to participate. See if you can figure out my goal from the following:
a) I'm eating leftovers for dinner.
b) I went to Lowe's today and didn't buy one.single.thing.
c) Tomorrow should be the last day I have paint splatters on my nails.
Possibly, you were thinking along the lines of being
I'm surrounded by projects that range from too-started-to-pretend-it-isn't to done-except-for-the-last-15-minutes-that-would-make-the-already-invested-14-hours-really-be-worth-it. Is anyone nodding their head in agreement?
What does this "finishing" mean?
1. I have materials and I have plans. Those both need to make sweet, sweet love and become A Thing. For example - I have 4 Goodwill picture frames for prints I've purchased over the years. It's time these crazy kids got together, spray painted or whatever, and decided to hang out on my wall. Any wall. I'm not picky (much).
2. I throw out too much food - hence the leftovers as part of my sly teaser above. I need to FINISH what I cook. Good for the wallet, good for the earth. Sorry, but it's true - and in fact, it (curried chicken with brown rice) was delicious.
3. I'm REALLY looking forward to a time, probably not in the near future, but someday, when I can come home and not have a pile of Projects To Do all over the place, making me feel guilty and tired just by looking at them. Probably wishful thinking, but I can at least do better than I am now.
All that said, what - says the food blogger - is something I DID finish? Well a few things, actually, including a great end-table for our living room that gives much-needed storage, and this terrific frittata.
It was in Fitness magazine (which I finished reading all the way through, thank you) in September, 2010. And I finally got around to making it two weeks ago. Unlike other frittatas there are no potatoes, so it's a little more of a crustless quiche.
The best part is its adaptability. I try to get at least 10 different vegetables into our diet per week, so the asparagus here was perfect. I also added some sauteed country ham bits.
Variations to substitute for all the veggies:
Sundried tomatoes, spinach, and mushrooms (season with oregano). Mozzarella will work; personally, I love goat cheese with sundried tomatoes. Decadence!
Extra mushrooms (sauteed) and thyme (fresh if possible), maybe some smoked gouda
Corn, black beans, cumin (1/2 tsp, maybe?), cheddar or pepper jack instead of goat cheese, and a little hot sauce or chili powder
Kitchen Sink Frittata
Fitness magazine
6 eggs
6 egg whites
1 cup skim milk
1 cup sliced mushrooms
4 stalks asparagus, cut into 1- to 2-inch pieces on the diagona
2 cups arugula (or spinach)
2 ounces crumbled goat cheese
Preheat oven to 375 degrees.
Whisk together eggs, egg whites, and skim milk.
Mist a 10- or 12-inch ovenproof skillet with nonstick cooking spray. Sautee mushrooms, asparagus, arugula (or spinach) until veggies are tender, about 5 minutes.
Pour egg mixture over the top - don't stir - and sprinkle with goat cheese.
Bake for 20 minutes until golden.
Monday, January 9, 2012
Choppin' Broccoli
Back in the 80s we entertained ourselves with hair spray, some fantastically happy dance music, VHS tapes, and this little Saturday Night Live snippet:
http://www.hulu.com/watch/4195/saturday-night-live-derek-stevens-chopping-broccoli
Because if you're going for a big recording contract, you'd better bring it with the broccoli, yo.
The past few months have been rough and I could use some happy dance music, or happy anything, right about now. [brings back of hand to forehead, sighs dramatically] So thank goodness a) we have a radio in the kitchen and b) I've suddenly remembered that the kitchen is more than "the place where I keep the bananas."
TWO NIGHTS IN A ROW we had a real dinner at home (and I had the third at Cutie's house). We faux-breaded trout and had - did you notice the foreshadowing? - roasted broccoli. The original intent was to try a fab-looking recipe for broccoli & sun-dried tomatoes, but I pulled off a trifecta of forgetting to get sun-dried tomatoes for three consecutive shopping trips. [blushes modestly].
Having established already that broccoli and tomatoes go together, and that Parmesan goes with both broccoli and tomatoes, and there was half a container of cherry tomatoes that had about 6 hours of usability left, I halved the tomatoes and threw them in. I'm going to call it 1 cup in the recipe but, really, any amount (or none at all) will work.
ROASTED BROCCOLI AND TOMATOES WITH PARMESAN
based on Ina Garten's Parmesan-Roasted Broccoli
2 or 3 heads of broccoli - 2 pounds-ish
2 garlic cloves, peeled and thinly sliced
Salt & pepper
1/3 cup freshly-grated Parmesan cheese (yes, freshly grated. It is one of life's true and affordable pleasures to have fresh Parmesan and not the parmesan dust in the green can. Trust me.)
1 cup halved cherry tomatoes or grape tomatoes
1. Preheat oven to 425 degrees
2. Cut the head(s) of broccoli into clusters of florets, leaving an inch or two of stalk attached.
3. Put the florets on a baking sheet large enough to hold the broccoli, garlic, and tomatoes in a single layer. Drizzle 1 TBSP vegetable or olive oil over the veggies & garlic - toss to coat all veggies [2 notes - first, I usually line the pan with aluminum foil for faster clean-up. Two, combining oil and veggies is easier in a smallish bowl than on a big baking sheet. It dirties another dish, but it does a much better job of coating the vegetables so that they don't burn.]
4. Sprinkle with salt and pepper.
5. Roast for 20 - 25 minutes, until florets are crisp-tender. They will be a little browned.
6. Remove the baking sheet from the oven and toss veggies with Parmesan. A sprinkle & a stir, then again, then again helps distribute the Parmesan and keeps it from melting into clumps.
We had this with fish, but it would work well with chicken, pork roast or pork chops (especially if they have oregano), or pasta with red sauce. Enjoy!
http://www.hulu.com/watch/4195/saturday-night-live-derek-stevens-chopping-broccoli
Because if you're going for a big recording contract, you'd better bring it with the broccoli, yo.
The past few months have been rough and I could use some happy dance music, or happy anything, right about now. [brings back of hand to forehead, sighs dramatically] So thank goodness a) we have a radio in the kitchen and b) I've suddenly remembered that the kitchen is more than "the place where I keep the bananas."
TWO NIGHTS IN A ROW we had a real dinner at home (and I had the third at Cutie's house). We faux-breaded trout and had - did you notice the foreshadowing? - roasted broccoli. The original intent was to try a fab-looking recipe for broccoli & sun-dried tomatoes, but I pulled off a trifecta of forgetting to get sun-dried tomatoes for three consecutive shopping trips. [blushes modestly].
Having established already that broccoli and tomatoes go together, and that Parmesan goes with both broccoli and tomatoes, and there was half a container of cherry tomatoes that had about 6 hours of usability left, I halved the tomatoes and threw them in. I'm going to call it 1 cup in the recipe but, really, any amount (or none at all) will work.
ROASTED BROCCOLI AND TOMATOES WITH PARMESAN
based on Ina Garten's Parmesan-Roasted Broccoli
2 or 3 heads of broccoli - 2 pounds-ish
2 garlic cloves, peeled and thinly sliced
Salt & pepper
1/3 cup freshly-grated Parmesan cheese (yes, freshly grated. It is one of life's true and affordable pleasures to have fresh Parmesan and not the parmesan dust in the green can. Trust me.)
1 cup halved cherry tomatoes or grape tomatoes
1. Preheat oven to 425 degrees
2. Cut the head(s) of broccoli into clusters of florets, leaving an inch or two of stalk attached.
3. Put the florets on a baking sheet large enough to hold the broccoli, garlic, and tomatoes in a single layer. Drizzle 1 TBSP vegetable or olive oil over the veggies & garlic - toss to coat all veggies [2 notes - first, I usually line the pan with aluminum foil for faster clean-up. Two, combining oil and veggies is easier in a smallish bowl than on a big baking sheet. It dirties another dish, but it does a much better job of coating the vegetables so that they don't burn.]
4. Sprinkle with salt and pepper.
5. Roast for 20 - 25 minutes, until florets are crisp-tender. They will be a little browned.
6. Remove the baking sheet from the oven and toss veggies with Parmesan. A sprinkle & a stir, then again, then again helps distribute the Parmesan and keeps it from melting into clumps.
We had this with fish, but it would work well with chicken, pork roast or pork chops (especially if they have oregano), or pasta with red sauce. Enjoy!
Wednesday, September 28, 2011
It Would Be Worth It
It's tradition in my office for me to bake a cake for any number of occasions. This wasn't my idea, but office harmony is worth a few cakes as far as I'm concerned.
One such occasion was yesterday. Over the years I've learned to just bring the frosting to the office and frost there. Trying to transport a decorated (ha!) cake brings me to the verge of breakdown. Not that transporting cake, frosting, and all my crap on the train is any picnic, but still.
The cake almost didn't make it yesterday. It's not that I nearly dropped it, it's that I nearly offered it to a fellow passenger if he would promise to never, ever again wear socks with flip-flops. But I restrained myself....
The requested carrot cake was a hit. No one in my office is on Weight Watchers, so far as I know, I just used the recipe because it's the best carrot cake recipe I've found. It's not health food, but it's not nearly as waistline-impacting as regular carrot cake. And it's FAB!
Carrot Cake
Weight Watchers magazine, 2006
2 cups all-purpose flour
1 1/2 cups sugar
2 tsp cinnamon
2 tsp baking soda
1 tsp salt
1/2 cup dried apricots
3 TBSP hot water
2 large eggs
2 large egg whites
4 large carrots, shredded (2 1/2 cups) - DO NOT use bagged, pre-shredded carrot. It will be way too dry.
1/2 cup apple butter
1/3 cup canola oil
12 oz. light cream cheese (Neufachtel)
One 7.5 oz. jar marshmallow fluff (I could only find 7-oz. jars - it worked fine)
Preheat oven to 350 degrees.
Spray two 9-inch round cake pans with cooking spray, line the bottoms with parchment or wax paper, and spray the paper.
Combine the flour, sugar, salt, cinnamon, and baking soda in a bowl.
Put the apricots and hot water in a food processor (I use a mini-chopper) and process until finely chopped and well combined.
Whisk the eggs and egg whites together. Add carrots, apple butter, oil, and apricots, stirring until blended. Spread the batter evenly in the pans. Bake until nicely browned, 30 - 32 minutes. Let cool in the pans for 15 minutes, then remove from pans, remove paper, and cool on wire racks.
To make the frosting, combine the marshmallow fluff, cream cheese, and vanilla (I also throw in a dash or two of cinnamon) with an electric mixer on medium speed.
One such occasion was yesterday. Over the years I've learned to just bring the frosting to the office and frost there. Trying to transport a decorated (ha!) cake brings me to the verge of breakdown. Not that transporting cake, frosting, and all my crap on the train is any picnic, but still.
The cake almost didn't make it yesterday. It's not that I nearly dropped it, it's that I nearly offered it to a fellow passenger if he would promise to never, ever again wear socks with flip-flops. But I restrained myself....
The requested carrot cake was a hit. No one in my office is on Weight Watchers, so far as I know, I just used the recipe because it's the best carrot cake recipe I've found. It's not health food, but it's not nearly as waistline-impacting as regular carrot cake. And it's FAB!
Carrot Cake
Weight Watchers magazine, 2006
2 cups all-purpose flour
1 1/2 cups sugar
2 tsp cinnamon
2 tsp baking soda
1 tsp salt
1/2 cup dried apricots
3 TBSP hot water
2 large eggs
2 large egg whites
4 large carrots, shredded (2 1/2 cups) - DO NOT use bagged, pre-shredded carrot. It will be way too dry.
1/2 cup apple butter
1/3 cup canola oil
12 oz. light cream cheese (Neufachtel)
One 7.5 oz. jar marshmallow fluff (I could only find 7-oz. jars - it worked fine)
Preheat oven to 350 degrees.
Spray two 9-inch round cake pans with cooking spray, line the bottoms with parchment or wax paper, and spray the paper.
Combine the flour, sugar, salt, cinnamon, and baking soda in a bowl.
Put the apricots and hot water in a food processor (I use a mini-chopper) and process until finely chopped and well combined.
Whisk the eggs and egg whites together. Add carrots, apple butter, oil, and apricots, stirring until blended. Spread the batter evenly in the pans. Bake until nicely browned, 30 - 32 minutes. Let cool in the pans for 15 minutes, then remove from pans, remove paper, and cool on wire racks.
To make the frosting, combine the marshmallow fluff, cream cheese, and vanilla (I also throw in a dash or two of cinnamon) with an electric mixer on medium speed.
Sunday, September 25, 2011
What I Did Over My Summer Vacation
I embraced the Staycation. There's a lot to be said for sleeping in, having a leisurely breakfast, and taking a stroll through the gorgeous Botanical Gardens. They've set up an edible garden with an outdoor kitchen for cooking classes (cough, SHOW-OFFS, cough). Seriously, props to the Gardens for growing a tremendous amount of produce and donating it to the Atlanta Food Bank.
Might I mention that we got 3 tomatoes, numerous baby squash (they never grew to full-size - why????), and a decent array of herbs from our own patch o'dirt? And yes, I know I should compost. I KNOW. But if I take on one more ongoing responsibility I. Will. Scream.
It was also the summer that Friday became PieDay. Sweetie (my hubs) and Cutie (our niece) share a deep and abiding love for pie. [Note: Cutie has been known to climb in my car and say "What's for pie?"] Sweetie makes some seriously kick-ass pie due in no small part to having learned from his grandfather, a chef. Cutie is an enthusiastic apprentice. Their preferred Key Lime Pie recipe will be a future post.
My own favorite recipes, at least for weeknights, are those that don't require a lot of work. Sorry if that takes the blush off the rose for a cooking blog, but there you have it. There's still some decent corn on the cob out there - enjoy!
And a big shout-out to this fab website that tells you what fish you can substitute for what other fish. This is particularly helpful if you're trying to eat locally or, like me, trying to substitute something - anything! - for the $19/lb fish some recipes call for.
www.fish4fun.com/fish.htm
Flounder With Corn & Tomatoes
Good Housekeeping, September 2011
Makes 4 servings (recipe is easily halved or doubled)
2 c. fresh corn kernels (plan on 1/2 to 1 ear per person) - for presentation, I prefer yellow corn to white for this recipe. It adds a nice contrast with the greens and the white fish.
1/4 c. sun-dried tomatoes, chopped (call it half a handful for 2 people)
1 tsp. freshly grated lemon peel (I wasn't buying a lemon just for this. I used a squirt of bottled lemon juice)
4 (3-oz.) skinless flounder fillets
1 small leek, white part only, well-rinsed, cut into matchsticks (they were crazy-expensive at the Farmer's market, so I subbed in regular green onions/scallions. Don't substitute regular onion, it will be too strong.)
4 sprigs fresh thyme (yay! my garden!!!!). A light sprinkle of dried thyme will also work.
8 tsp. dry white wine
2 tsp extra virgin olive oil (don't buy olive oil just for this recipe. Use it if you have it but if you don't, regular canola or vegetable oil will work just fine)
8 oz. spinach (2 handfuls per person)
1. Preheat oven to 450 degrees F.
2. In bowl, mix corn, tomatoes, peel (or juice), and a dash of salt & pepper.
3. On 12" by 15" or parchment or foil (either will work great - I used foil), arrange 1/4 of the vegetables (or 1/2 if you're cooking for 2) on 1 side. Fold 1 fish fillet into thirds (if it's large; mine were small, so I laid them flat). Place on top of corn/tomato mixture.
Top with 1/4 of leek, 1 sprig thyme, 2 teaspoons wine, 1/2 teaspoon oil, and a pinch of salt. [Much easier - combine leek, wine, and oil and just divide it evenly over the packets of fish.] Fold the other side of the parchment or foil over the fish. Starting at 1 corner, fold edges over 1/2 inch all around, overlapping folds until sealed.
[Note: Be sure to leave enough room in the packet for steam. The steam is what cooks the fish & veggies and the fish comes out fabulous moist and beautifully cooked. If the packet is too tightly wrapped it may pop due to the pressure from the steam. And in that case, neither "fabulous" nor "beautifully" applies.]
Repeat to make remaining packets. Bake, on a cookie sheet or jelly roll pan, 15 minutes.
4. Place spinach in glass bowl; cover with damp paper towel. Microwave on High 2 minutes or until wilted. [I check it every 30 seconds].
5. Open packets; serve with spinach.
Might I mention that we got 3 tomatoes, numerous baby squash (they never grew to full-size - why????), and a decent array of herbs from our own patch o'dirt? And yes, I know I should compost. I KNOW. But if I take on one more ongoing responsibility I. Will. Scream.
It was also the summer that Friday became PieDay. Sweetie (my hubs) and Cutie (our niece) share a deep and abiding love for pie. [Note: Cutie has been known to climb in my car and say "What's for pie?"] Sweetie makes some seriously kick-ass pie due in no small part to having learned from his grandfather, a chef. Cutie is an enthusiastic apprentice. Their preferred Key Lime Pie recipe will be a future post.
My own favorite recipes, at least for weeknights, are those that don't require a lot of work. Sorry if that takes the blush off the rose for a cooking blog, but there you have it. There's still some decent corn on the cob out there - enjoy!
And a big shout-out to this fab website that tells you what fish you can substitute for what other fish. This is particularly helpful if you're trying to eat locally or, like me, trying to substitute something - anything! - for the $19/lb fish some recipes call for.
www.fish4fun.com/fish.htm
Flounder With Corn & Tomatoes
Good Housekeeping, September 2011
Makes 4 servings (recipe is easily halved or doubled)
2 c. fresh corn kernels (plan on 1/2 to 1 ear per person) - for presentation, I prefer yellow corn to white for this recipe. It adds a nice contrast with the greens and the white fish.
1/4 c. sun-dried tomatoes, chopped (call it half a handful for 2 people)
1 tsp. freshly grated lemon peel (I wasn't buying a lemon just for this. I used a squirt of bottled lemon juice)
4 (3-oz.) skinless flounder fillets
1 small leek, white part only, well-rinsed, cut into matchsticks (they were crazy-expensive at the Farmer's market, so I subbed in regular green onions/scallions. Don't substitute regular onion, it will be too strong.)
4 sprigs fresh thyme (yay! my garden!!!!). A light sprinkle of dried thyme will also work.
8 tsp. dry white wine
2 tsp extra virgin olive oil (don't buy olive oil just for this recipe. Use it if you have it but if you don't, regular canola or vegetable oil will work just fine)
8 oz. spinach (2 handfuls per person)
1. Preheat oven to 450 degrees F.
2. In bowl, mix corn, tomatoes, peel (or juice), and a dash of salt & pepper.
3. On 12" by 15" or parchment or foil (either will work great - I used foil), arrange 1/4 of the vegetables (or 1/2 if you're cooking for 2) on 1 side. Fold 1 fish fillet into thirds (if it's large; mine were small, so I laid them flat). Place on top of corn/tomato mixture.
Top with 1/4 of leek, 1 sprig thyme, 2 teaspoons wine, 1/2 teaspoon oil, and a pinch of salt. [Much easier - combine leek, wine, and oil and just divide it evenly over the packets of fish.] Fold the other side of the parchment or foil over the fish. Starting at 1 corner, fold edges over 1/2 inch all around, overlapping folds until sealed.
[Note: Be sure to leave enough room in the packet for steam. The steam is what cooks the fish & veggies and the fish comes out fabulous moist and beautifully cooked. If the packet is too tightly wrapped it may pop due to the pressure from the steam. And in that case, neither "fabulous" nor "beautifully" applies.]
Repeat to make remaining packets. Bake, on a cookie sheet or jelly roll pan, 15 minutes.
4. Place spinach in glass bowl; cover with damp paper towel. Microwave on High 2 minutes or until wilted. [I check it every 30 seconds].
5. Open packets; serve with spinach.
Sunday, June 12, 2011
Workin' It
All of it. The land, the bod, the freezer. Not necessarily in that order.
The pressure is on, because I got rid of all my bigger-size clothes so now I have no choice but to eat gruel for breakfast. Occasionally, I splurge on a raisin.
So far, the 2011 harvest does not look like it'll recoup the cost of the plants, but that's OK. I love seeing this baby squash right now -
And the tomatoes....
The pressure is on, because I got rid of all my bigger-size clothes so now I have no choice but to eat gruel for breakfast. Occasionally, I splurge on a raisin.
So far, the 2011 harvest does not look like it'll recoup the cost of the plants, but that's OK. I love seeing this baby squash right now -
And the tomatoes....
Aaaahhh, summer! We're also workin' some thyme, basil, and rosemary.
As for the freezer, this little concoction is FAB. If you have kids, or 95-degree weather, this is a good one to do with them since there's no stove involved. Can I get an amen?
From Clean Eating magazine:
1 baked pie crust
5 small, ripe or slightly overripe bananas
1 tsp vanilla extract
1 cup light coconut milk (this is different from coconut cream, which is thicker and much sweeter)
1/4 cup cocoa powder (I used dark cocoa, because that's what I have. Regular works fine).
Optional - chopped peanuts
1. Peel and slice bananas.
2. Add banana pieces, vanilla extract, coconut milk, and cocoa to the jar of a blender. Puree, stopping to scrape down the sides every so often.
3. Pour the banana puree mixture into the pie shell - sprinkle peanuts on top if you wish. Wrap tightly with plastic wrap and freeze at least 4 hours.
4. Put pie in refrigerator for at least 30 minutes before serving.
Friday, March 18, 2011
Everything's Coming Up Roses
Tulips, actually. My favorite.
When I experiment I don't want to risk dropping $15 on one recipe, you know? For a while I've wanted to throw a whole chicken in the crockpot, but what if it tasted like sauteed latex? With a side of whatever food poisoning comes from chicken? Or worse???
[Side note - never, ever ask an imaginative person "What's the worst that can happen?" It doesn't give us perspective. It's an invitation to roam over wild idea pastures and peek under Scary Story rocks. Not good.]
Anyhoodle, the other night I was at the gym getting my gluteus more minimus and ran (As if. I drove.) over to the Publix right afterwards.
Anyhoodle again, they had started marking down the perishables that were still good but had overstayed their welcome. YES. I grabbed a roasting chicken for $3.32.
And that, my friends, is a chicken to take chances with. To throw caution to the winds, to wrap in nontraditional spices, to allow a wine flirtation.
Can you tell I don't get out much at this time of year?
The chicken was terrific. So good, in fact, I would even spend real money for the chicken next time, and I don't often throw that phrase around. I CAN'T WAIT to get the stock from this little gem.
[Speaking of stock, this is GENIUS. Get a gallon-sized Ziploc bag. Write "Stock - No Broccoli" on it. Keep it in the freezer and add whatever vegetable trimmings you have - green bean ends, onion ends, carrot ends, etc. and no broccoli or brussels sprouts - as you create them and save them for making stock. So take THAT, Miss Nine-Year-Old "you can compost that."]
Many thanks to Food.com for this one. I used kosher salt, which turned out fine. If you're using regular table salt take it down to 3 teaspoons.
Whole Chicken Crockpot Recipe
Food.com
When I experiment I don't want to risk dropping $15 on one recipe, you know? For a while I've wanted to throw a whole chicken in the crockpot, but what if it tasted like sauteed latex? With a side of whatever food poisoning comes from chicken? Or worse???
[Side note - never, ever ask an imaginative person "What's the worst that can happen?" It doesn't give us perspective. It's an invitation to roam over wild idea pastures and peek under Scary Story rocks. Not good.]
Anyhoodle, the other night I was at the gym getting my gluteus more minimus and ran (As if. I drove.) over to the Publix right afterwards.
Anyhoodle again, they had started marking down the perishables that were still good but had overstayed their welcome. YES. I grabbed a roasting chicken for $3.32.
And that, my friends, is a chicken to take chances with. To throw caution to the winds, to wrap in nontraditional spices, to allow a wine flirtation.
Can you tell I don't get out much at this time of year?
The chicken was terrific. So good, in fact, I would even spend real money for the chicken next time, and I don't often throw that phrase around. I CAN'T WAIT to get the stock from this little gem.
[Speaking of stock, this is GENIUS. Get a gallon-sized Ziploc bag. Write "Stock - No Broccoli" on it. Keep it in the freezer and add whatever vegetable trimmings you have - green bean ends, onion ends, carrot ends, etc. and no broccoli or brussels sprouts - as you create them and save them for making stock. So take THAT, Miss Nine-Year-Old "you can compost that."]
Many thanks to Food.com for this one. I used kosher salt, which turned out fine. If you're using regular table salt take it down to 3 teaspoons.
Whole Chicken Crockpot Recipe
Food.com
Ingredients:
- 4 teaspoons salt
- 2 teaspoons paprika
- 1 teaspoon cayenne pepper
- 1 teaspoon onion powder
- 1 teaspoon thyme
- 1 teaspoon white pepper (why white? No idea. I don't have any.)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1 large roasting chicken
- 1 cup chopped onion (optional)
Sunday, January 30, 2011
A Loaded Question
Now that I'm doing this menu planning thing, I have a whiteboard magnetized onto the fridge with a list of dishes we'll have in the upcoming week, assuming no one gets raptured up. You never know.
I came across this recipe while perusing the Eating Well website. Healthy this, tasty that, quick, etc. Having a total of 5 nieces & nephews, I took a look at the kids' section and jeez, what do people pack in lunch boxes these days??? Broccoli, ham, and pasta salad? Well, color me surprised if it doesn't end up in the trash can.
The kids' dinner recipes looked much more realistic, and I HAD to try to Loaded Baked Potatoes. I made them with sweet potatoes and they were fab. If I were making this on a weeknight I'd probably skip the ground meat and just throw in some diced sandwich ham.
Loaded Twice-Baked (Sweet) Potatoes
Eating Well
4 medium russet (baking, or "Idaho") potatoes - or sweet potatoes
8 ounces 90% lean ground beef (I used ground turkey breast)
1 cup broccoli florets, finely chopped
1 cup water (I used maybe 1/4 cup)
1 cup reduced-fat Cheddar cheese, divided
1/2 cup reduced-fat sour cream
3 scallions (green onions), sliced
Pierce potatoes all over with a fork. Cook in microwave on Medium for about 20 minutes (I was baking anyway and just wrapped my potatoes in foil and threw them in the oven). Or use the "potato" setting on your microwave and follow the manufacturer's direction.
Brown ground meat in a skillet over medium-high heat, stirring often. Transfer cooked meat to a small bowl and set heat on high. Add broccoli florets and water, then put the lid on the skillet - broccoli should steam in 4 minutes or so. Drain the broccoli and add to the meat.
Cut off the top 1/3 of the potatoes and reserve for another use. Scoop out the insides into a medium bowl, and put the potato shells in a baking dish. Add 1/2 cup of cheddar, sour cream, salt, and pepper to potato innards and mash. Add scallions and potato mixture to the broccoli and meat; stir to combine.
Fill potato shells with tasty mixture and top with cheese. Heat in microwave until the cheese melts.
I came across this recipe while perusing the Eating Well website. Healthy this, tasty that, quick, etc. Having a total of 5 nieces & nephews, I took a look at the kids' section and jeez, what do people pack in lunch boxes these days??? Broccoli, ham, and pasta salad? Well, color me surprised if it doesn't end up in the trash can.
The kids' dinner recipes looked much more realistic, and I HAD to try to Loaded Baked Potatoes. I made them with sweet potatoes and they were fab. If I were making this on a weeknight I'd probably skip the ground meat and just throw in some diced sandwich ham.
Loaded Twice-Baked (Sweet) Potatoes
Eating Well
4 medium russet (baking, or "Idaho") potatoes - or sweet potatoes
8 ounces 90% lean ground beef (I used ground turkey breast)
1 cup broccoli florets, finely chopped
1 cup water (I used maybe 1/4 cup)
1 cup reduced-fat Cheddar cheese, divided
1/2 cup reduced-fat sour cream
3 scallions (green onions), sliced
Pierce potatoes all over with a fork. Cook in microwave on Medium for about 20 minutes (I was baking anyway and just wrapped my potatoes in foil and threw them in the oven). Or use the "potato" setting on your microwave and follow the manufacturer's direction.
Brown ground meat in a skillet over medium-high heat, stirring often. Transfer cooked meat to a small bowl and set heat on high. Add broccoli florets and water, then put the lid on the skillet - broccoli should steam in 4 minutes or so. Drain the broccoli and add to the meat.
Cut off the top 1/3 of the potatoes and reserve for another use. Scoop out the insides into a medium bowl, and put the potato shells in a baking dish. Add 1/2 cup of cheddar, sour cream, salt, and pepper to potato innards and mash. Add scallions and potato mixture to the broccoli and meat; stir to combine.
Fill potato shells with tasty mixture and top with cheese. Heat in microwave until the cheese melts.
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