I've also decorated the mantle for the holidays. I purchased the wreath and garland from Michael's, and they already had the pinecones attached. I added the rest. I'm very happy with how they came out, and I LOVE having a mantle to decorate.
Wednesday, December 2, 2009
A couple of finished projects, and one half done
I finished the doll sweater I was working on, but I won't get the child sweater finished in time for the holidays. I'll have it done for her birthday in February. I've also been making armwarmers for my daughter's friend back in PA. I've got one finished, and am starting the other today. The pattern didn't have a hole for the thumb, and I didn't feel like futzing with a thumb gusset, so I just added in a buttonhole where the thumb is.
I've also decorated the mantle for the holidays. I purchased the wreath and garland from Michael's, and they already had the pinecones attached. I added the rest. I'm very happy with how they came out, and I LOVE having a mantle to decorate.
I've also decorated the mantle for the holidays. I purchased the wreath and garland from Michael's, and they already had the pinecones attached. I added the rest. I'm very happy with how they came out, and I LOVE having a mantle to decorate.
Wednesday, November 25, 2009
More tips for the perfect turkey
I've already posting instructions on brining a turkey to make the meat tender and flavorful. But what's the point of brining if it's not cooked correctly? Roasting a turkey is more than sticking it in a pan and leaving it in the oven for a few hours. Here are some tips and tricks to make your bird delicious and tender.
1. If you're going to stuff the turkey before roasting, make sure all the ingredients of the stuffing are fully cooked. Allow the stuffing to cool to room temperature before putting into the bird. Stuffing needs to be 165° in order for all bacteria to be killed. If it's not at the proper temperature when you take the bird from the oven, put the stuffing in a casserole back into the oven until it's fully cooked. I usually make the stuffing a day ahead.
2. If you brined the turkey, then the giblets and extra fat should have already been removed. If not, do it before stuffing the bird. Rinse the inside of the cavity and outside of the bird with water then blot dry.
3. Bend the wings behind the top of the breast, so the tips don't burn. Tie the legs together. Fold back the neck skin and use a skewer to connect.
4. Season with olive oil, butter, cooking spray ... whatever you're using, along with preferred seasonings. If you've brined the turkey, DO NOT use any more salt. Depending on how much spice you used in your brine, you may not need to season it at all, just drizzle some oil on top.
5. ALWAYS cook the bird on a rack. Even if you're using a throwaway foil pan, place the bird on some sort of rack. I've improvised and used the small rack from the inside of my toaster oven when I didn't have anything else. Roasting the bird flat in a pan allows it to sit and cook in fat. Not exactly a healthy way to cook a low-fat bird. Cook at 350° for at least 3 hours. Stuffed birds need to cook about 30 minutes longer than unstuffed birds. When the skin has turned a light golden color, cover the top of the breast with a foil tent. Remove the foil for the last 45 minutes of baking so the skin turns a nice brown color.
6. Basting. Some people baste, some don't. Basting helps it to brown evenly, but it's not necessary to do so. Especially when the turkey has been brined, there's no danger of losing juices from the meat. DO NOT roast the bird breast-side down and then turn. I've seen a 20-lb turkey fall to the floor half-cooked because someone did this, thinking the juices will redistribute through the bird. There's no need. Just roast it breast-side up. Here's why:
7. Let it rest. When the bird is fully cooked (registering 165° on a meat thermometer), take it out of the oven, place it on a cutting board and let it sit for 20-30 minutes. This crucial step allows the meat to relax after tightening up during the cooking process. After resting at room temperature, the juices are redistributed throughout the turkey and the meat stands up to carving better--so the juices stay in the slices, rather than on your countertop. This resting period is the perfect time to make gravy, heat up side dishes, etc. Just keep the critters out of the kitchen!! You can cover the bird loosely with the foil tent from step 5 if your house is too cool.
So there they are, my tips for a perfect roast turkey (or chicken, goose, etc). I've never gone wrong roasting poultry this way.
1. If you're going to stuff the turkey before roasting, make sure all the ingredients of the stuffing are fully cooked. Allow the stuffing to cool to room temperature before putting into the bird. Stuffing needs to be 165° in order for all bacteria to be killed. If it's not at the proper temperature when you take the bird from the oven, put the stuffing in a casserole back into the oven until it's fully cooked. I usually make the stuffing a day ahead.
2. If you brined the turkey, then the giblets and extra fat should have already been removed. If not, do it before stuffing the bird. Rinse the inside of the cavity and outside of the bird with water then blot dry.
3. Bend the wings behind the top of the breast, so the tips don't burn. Tie the legs together. Fold back the neck skin and use a skewer to connect.
4. Season with olive oil, butter, cooking spray ... whatever you're using, along with preferred seasonings. If you've brined the turkey, DO NOT use any more salt. Depending on how much spice you used in your brine, you may not need to season it at all, just drizzle some oil on top.
5. ALWAYS cook the bird on a rack. Even if you're using a throwaway foil pan, place the bird on some sort of rack. I've improvised and used the small rack from the inside of my toaster oven when I didn't have anything else. Roasting the bird flat in a pan allows it to sit and cook in fat. Not exactly a healthy way to cook a low-fat bird. Cook at 350° for at least 3 hours. Stuffed birds need to cook about 30 minutes longer than unstuffed birds. When the skin has turned a light golden color, cover the top of the breast with a foil tent. Remove the foil for the last 45 minutes of baking so the skin turns a nice brown color.
6. Basting. Some people baste, some don't. Basting helps it to brown evenly, but it's not necessary to do so. Especially when the turkey has been brined, there's no danger of losing juices from the meat. DO NOT roast the bird breast-side down and then turn. I've seen a 20-lb turkey fall to the floor half-cooked because someone did this, thinking the juices will redistribute through the bird. There's no need. Just roast it breast-side up. Here's why:
7. Let it rest. When the bird is fully cooked (registering 165° on a meat thermometer), take it out of the oven, place it on a cutting board and let it sit for 20-30 minutes. This crucial step allows the meat to relax after tightening up during the cooking process. After resting at room temperature, the juices are redistributed throughout the turkey and the meat stands up to carving better--so the juices stay in the slices, rather than on your countertop. This resting period is the perfect time to make gravy, heat up side dishes, etc. Just keep the critters out of the kitchen!! You can cover the bird loosely with the foil tent from step 5 if your house is too cool.
So there they are, my tips for a perfect roast turkey (or chicken, goose, etc). I've never gone wrong roasting poultry this way.
Sunday, November 22, 2009
First Mitten down, one more to go
This is the first mitten I've ever made, so there were some techniques I've never done. I've never had to cast off, then pick up stitches later to make the thumb. And the kitchener stitch to close the top is a bitch for a lefty. All the instructions are for right-handed knitters so I had to do it from the opposite side. I suppose as I get used to it, I can do it from the left side like I normally do. Most of my knitting ends up being "backwards", but it still looks the same, just a mirror image.
I also erred on the side of caution and made a larger toddler mitten, not knowing how big Noah's hands are. I'd rather they be too big so he can grow into them. They're knitted double-stranded, so they're extra-toasty warm; good for those Maine winters!
It just struck me that I'm knitting for my "grandchildren". How cliche! LOL
Here's mitten 1; another one to come, probably attached with an I-cord so they don't get lost.
I also erred on the side of caution and made a larger toddler mitten, not knowing how big Noah's hands are. I'd rather they be too big so he can grow into them. They're knitted double-stranded, so they're extra-toasty warm; good for those Maine winters!
It just struck me that I'm knitting for my "grandchildren". How cliche! LOL
Here's mitten 1; another one to come, probably attached with an I-cord so they don't get lost.
Friday, November 20, 2009
Country French Beef Stew
I got this recipe from the Century 21 Realty magazine. I think it was originally printed in Better Homes and Gardens.
1/2 cup dry navy beans
4 cups water
1/4 cup flour
2 lbs beef chuck, cut into 1 inch cubes
3 tbls olive oil
1 medium onion, cut into thin wedges
3 cloves garlic, minced
2/3 cup dry red wine
1 3/4 cups beef stock or one 14 1/2 ounce can of beef broth
1 cup chopped tomato
2 tsp dried thyme, crush or 2 tbls snipped fresh thyme
4 medium carrots, cut into 1/2 inch slices
2 medium parsnips, cut into 1/2 inch slices
snipped fresh parsley (optional)
Rinse beans. In a large saucepan, combine drained beans and the 4 cups water. Bring to boiling, reduce heat and simmer uncovered for 2 minutes. Remove from heat; cover and let stand for one hour. Or, soak beans in a cool place for 6-8 hours or overnight. Drain and rinse
Add 1/2 tsp pepper to flour, and dredge beef a few pieces at a time. In a Dutch oven, brown half the beef in a tablespoon of hot oil. Remove beef and add the remaining oil, beef, onion and garlic. Cook until beef is brown and onion is tender. Drain fat, if necessary.
Stir in wine, scraping until all the brown bits are dissolved. Return all beef to pot. Stir in beans, soup stock or broth, tomato and dried thyme, if using. Bring to boiling; reduce heat.
Simmer, covered for 1 1/2 hours. Add carrots and parsnips and return to boiling. Reduce heat and simmer, covered for 25-30 minutes or until beef and vegetables are tender. Stir in fresh thyme, if using. Garnish with parsley.
Serve with a nice red wine and crusty baguette.
554 cal, 31 g total fat (10 g saturated fat), 99 mg chol, 295 mg sodium, 29g carb. 8 g fiber, 34 g protein.
1/2 cup dry navy beans
4 cups water
1/4 cup flour
2 lbs beef chuck, cut into 1 inch cubes
3 tbls olive oil
1 medium onion, cut into thin wedges
3 cloves garlic, minced
2/3 cup dry red wine
1 3/4 cups beef stock or one 14 1/2 ounce can of beef broth
1 cup chopped tomato
2 tsp dried thyme, crush or 2 tbls snipped fresh thyme
4 medium carrots, cut into 1/2 inch slices
2 medium parsnips, cut into 1/2 inch slices
snipped fresh parsley (optional)
Rinse beans. In a large saucepan, combine drained beans and the 4 cups water. Bring to boiling, reduce heat and simmer uncovered for 2 minutes. Remove from heat; cover and let stand for one hour. Or, soak beans in a cool place for 6-8 hours or overnight. Drain and rinse
Add 1/2 tsp pepper to flour, and dredge beef a few pieces at a time. In a Dutch oven, brown half the beef in a tablespoon of hot oil. Remove beef and add the remaining oil, beef, onion and garlic. Cook until beef is brown and onion is tender. Drain fat, if necessary.
Stir in wine, scraping until all the brown bits are dissolved. Return all beef to pot. Stir in beans, soup stock or broth, tomato and dried thyme, if using. Bring to boiling; reduce heat.
Simmer, covered for 1 1/2 hours. Add carrots and parsnips and return to boiling. Reduce heat and simmer, covered for 25-30 minutes or until beef and vegetables are tender. Stir in fresh thyme, if using. Garnish with parsley.
Serve with a nice red wine and crusty baguette.
554 cal, 31 g total fat (10 g saturated fat), 99 mg chol, 295 mg sodium, 29g carb. 8 g fiber, 34 g protein.
Thursday, November 19, 2009
"Spanish chicken"
Last night I made something I call "Spanish chicken". It's a rip-off of a dish I used to get at the Latin American deli across the street from where I used to work. With my made-up recipes, measurements are always approximate...I eyeball most things and tend to just dump spices in by the palmful or shaker.
Main ingredients:
Chicken pieces, not boneless.
Red bell pepper
Green bell pepper
Onion
Garlic
Goya Adobo
Goya Sofrito (red)
Canned tomatoes, small can of tomato sauce if using a small can of tomatoes
Chicken stock
I usually do this in the crockpot, but it can be done on the stove as well.
Slice the peppers and onions (I usually use one of each per pound of chicken). Chop the garlic (2 cloves per pound) and put in the bottom of the crockpot. Put the chicken on top and dust it all with Adobo. Add a can of tomatoes (whole, diced, smushed in your hand, whatever) and make sure to use the juice as well. If there isn't enough liquid from the tomatoes, add in a small can of tomato sauce. Add the entire jar of Sofrito. If you still need more liquid, add enough chicken stock so it's "stew-like" in the pot.
With a crockpot, cook on low for 6-8 hours. I also cook on high for a couple of hours and then lower. On the stove, bring to a boil then cover and simmer for about 3 hours. The cook time will depend on how much you're making.
Serve over yellow or white rice. I usually add some mixed vegetables to the rice as it cooks.
Main ingredients:
Chicken pieces, not boneless.
Red bell pepper
Green bell pepper
Onion
Garlic
Goya Adobo
Goya Sofrito (red)
Canned tomatoes, small can of tomato sauce if using a small can of tomatoes
Chicken stock
I usually do this in the crockpot, but it can be done on the stove as well.
Slice the peppers and onions (I usually use one of each per pound of chicken). Chop the garlic (2 cloves per pound) and put in the bottom of the crockpot. Put the chicken on top and dust it all with Adobo. Add a can of tomatoes (whole, diced, smushed in your hand, whatever) and make sure to use the juice as well. If there isn't enough liquid from the tomatoes, add in a small can of tomato sauce. Add the entire jar of Sofrito. If you still need more liquid, add enough chicken stock so it's "stew-like" in the pot.
With a crockpot, cook on low for 6-8 hours. I also cook on high for a couple of hours and then lower. On the stove, bring to a boil then cover and simmer for about 3 hours. The cook time will depend on how much you're making.
Serve over yellow or white rice. I usually add some mixed vegetables to the rice as it cooks.
Tuesday, November 17, 2009
How to have a perfect holiday turkey
It's not how long you cook it, baste it, season it or stuff it. It's in the preparation BEFORE you start. Brine your turkey!
Depending on the size of your bird, you'll either need to use a large stock pot or a cooler.
After taking out the giblets, rinsing and cutting out extra internal fat, sprinkle 1 1/5 to 2 cups (depending on bird size) of KOSHER salt in the cavity and on the outside. Dissolve about a 1/2 cup to a cup of brown sugar in 3 quarts of water, then add herbs and spices. I usually add a couple of torn bay leaves, a palmful of thyme, sage and oregano. Place the bird in the pot/cooler and cover it with water. Keep it overnight in your fridge, if you have room, using a can inside the bird to keep it from floating. If you don't have room, put all of this in a large, unscented garbage bag, squeeze out the air and stick them in a cooler and cover it all with ice.
That's it. Make sure you rinse it well before cooking and don't add ANY salt to as it cooks. You won't need salt if you make pan gravy either. Make sure you use KOSHER salt, not table salt or sea salt. Kosher salt has the right coarseness for brining and won't break down. Regular salt just makes the meat salty and gross.
Depending on the size of your bird, you'll either need to use a large stock pot or a cooler.
After taking out the giblets, rinsing and cutting out extra internal fat, sprinkle 1 1/5 to 2 cups (depending on bird size) of KOSHER salt in the cavity and on the outside. Dissolve about a 1/2 cup to a cup of brown sugar in 3 quarts of water, then add herbs and spices. I usually add a couple of torn bay leaves, a palmful of thyme, sage and oregano. Place the bird in the pot/cooler and cover it with water. Keep it overnight in your fridge, if you have room, using a can inside the bird to keep it from floating. If you don't have room, put all of this in a large, unscented garbage bag, squeeze out the air and stick them in a cooler and cover it all with ice.
That's it. Make sure you rinse it well before cooking and don't add ANY salt to as it cooks. You won't need salt if you make pan gravy either. Make sure you use KOSHER salt, not table salt or sea salt. Kosher salt has the right coarseness for brining and won't break down. Regular salt just makes the meat salty and gross.
Monday, November 16, 2009
Finally
It took a while to get finished, but I'm finally done with the little backpack I was working on for Jared's Xmas present. Now to get to work on Noah's set. *phew*
(My camera seems to have a light bleed on the bottom left corner...sigh)
(My camera seems to have a light bleed on the bottom left corner...sigh)
Sunday, November 1, 2009
Not knitting or baking related
But I DID craft our Halloween costumes...so that counts.
Navarre and I attended the Pet-a-Palooza Halloween event. Since he's usually muzzled when out in public, I decided to costume him as "Hannibal Licktor". I was the census taker whose liver was eaten with fava beans and a nice chianti ;)
Unfortunately, we didn't win the costume contest -- even though a lot of people complimented us on our creativity and sense of humor. Oh well, here we are:
And a shot of the winner, wearing a skeleton shirt *rolls eyes*. Yes, I'm a little bitter; I put a lot of work into our costume, and being beaten by a store-bought shirt doesn't taste very good.
Navarre and I attended the Pet-a-Palooza Halloween event. Since he's usually muzzled when out in public, I decided to costume him as "Hannibal Licktor". I was the census taker whose liver was eaten with fava beans and a nice chianti ;)
Unfortunately, we didn't win the costume contest -- even though a lot of people complimented us on our creativity and sense of humor. Oh well, here we are:
And a shot of the winner, wearing a skeleton shirt *rolls eyes*. Yes, I'm a little bitter; I put a lot of work into our costume, and being beaten by a store-bought shirt doesn't taste very good.
Wednesday, October 21, 2009
So far, so good
I'm making a matching American Girl Doll sweater set for Brianna, the daughter of my oldest friend Cathy. (Liana is Liana Catherine; Brianna is Brianna Jacqueline). So far, I'm almost finished with the doll sweater, I just need to do the neckline and buttonhole parts. It's my first sweater, so I'm glad I got to practice on the doll sweater first, before I began work on the sweater for Brianna. This is the first time I've done precise seaming (my prior experience with seaming was on pieces that were so bulky and fluffy that if I was off a stitch or so, it wouldn't be noticed).
Here's a picture of the sweater, sewn and ready for the finishing touches:
I'm kind of proud of myself, it's looking pretty good. The sweater for Brianna is going to take a long time. It's made in sport-weight yarn, so I'll be working on it for a while. I guess if I'm going to be stuck in bed with a major pain flare, I might as well do something useful.
Here's a picture of the sweater, sewn and ready for the finishing touches:
I'm kind of proud of myself, it's looking pretty good. The sweater for Brianna is going to take a long time. It's made in sport-weight yarn, so I'll be working on it for a while. I guess if I'm going to be stuck in bed with a major pain flare, I might as well do something useful.
Tuesday, October 20, 2009
Cassandra's crazy scarf
I made this for my "granddaughter", Cassandra. She's Johanna's daughter; Johanna being Joe's eldest daughter. I figured a fluffy, soft boa-like scarf would be a nice Xmas gift for a girl of...ummm...9, 1o years old? She can even use it to keep warm in the cold New Hampshire winters.
I love quick knits. Of course, all the other Xmas presents I'm making aren't as easy. As the lady in Joann's told me: I'm a glutton for punishment.
Monday, October 19, 2009
So, here I am
This will be my blog about my knitting, canning, cooking, baking, etc. Keeping this stuff separate from my regular journal so that friends who like this kind of thing can play with me and those who couldn't care less don't have to scroll past it.
I hope to post my projects as well as recipes I've tried and liked as well as those that just didn't work.
I had no idea that I'd turn out to be such a Holly Homemaker, but there it is.
I hope to post my projects as well as recipes I've tried and liked as well as those that just didn't work.
I had no idea that I'd turn out to be such a Holly Homemaker, but there it is.
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