Foodsaver Equals Lifesaver

Voting for Boboli starts today! Please go to http://boboli.gwbakeries.com/football/enter.cfm and fill out the quick registration. If you are so inclined, I'd appreciate a vote for Fired UP for Football Fried Green Tomato Pizza! It is a daily one and you could win a year's supply of pizza, too!

Now on we our regular program:

At the risk of sounding like an informercial, I must tell you about my latest purchase. It's a Foodsaver 2860. Thanks to my friends over at www.slickdeals.net I got a great deal. I can't believe I haven't had one of these before now. Yesterday I found ground beef on sale for 1.39 a pound at the Piggly Wiggly. (Yes, it really is the Piggly Wiggly.) I bought about 15 pounds, came home and browned it all up. Then using my handy-dandy new foodsaver I vacuumed and sealed it in about 10 packages! This will be perfect for those afterschool spaghetti and tacos. I also have been paying about 1.79 for canned chicken for Jack's (almost) daily chicken and noodles. Now, I'll buy the 1.99 boneless, skinless chicken breasts on sale and freeze that too! This is almost as cool as TIVO!

Creole Edamame

Last week I discovered these great little microwaveable bowls of edamame at Sam's Club. They are perfect quick healthy snacks. Not one to leave well enough alone, I decided to JAZZ mine up a bit with some Creole seasoning. Just prepare them as directed then sprinkle on some creole seasoning (Tony Chachere's is my favorite kind.) I think they'd be great with other seasoning salts like Greek and Lemon Pepper too. Or better yet, use Mrs. Dash salt free. Drop that Snicker's bar and give them a try as an afternoon pick-me-up! OR do what I do and just have both!

I just found out I'm a finalist in the Boboli Pizza Recipe contest. I'd really like your votes if possible. The contest starts on Monday so I'll post more details later. It's a very Southern Recipe!

Courageous Comment: It's okay to use some prepared foods and add your own special touches. Heck, Sandra Lee has made a career out of it!

Baby It's Cold Outside....

But not here in the Southeast! I have my folder of hot soups and stews all ready to go. The weather is just not cooperating. I decided 70 plus temperatures are no reason not to enjoy a nice cup of soup. So without further ado, I present a quick and easy bone-warming soup. We'll just turn up the AC and enjoy it here!

Chicken, Tomato, and Pasta Soup

1 tablespoon olive oil

1/2 cup sliced carrots

1/2 cup sliced celery

1/4 cup diced onions

1 (28 ounce) can Italian style diced tomatoes, undrained

1 (14 ounce) can chicken broth

1/4 teaspoon dried basil

1/4 teaspoon dried oregano

1 1/2 cups cooked shredded chicken

2 cups cooked small pasta (orzo, ditalini, elbows, alphabets...)

In a large saucepan, heat the olive oil over medium-high heat. Add carrots, celery, and onions. Cook until crisp tender, stirring frequently, about 3-4 minutes. Add tomatoes, broth, and spices. Bring to a boil; reduce heat and simmer 10 minutes. Stir in chicken and pasta. Continue cooking until heated through.

Yield: 4 servings

Courageous Comment: Make it your New Year's Resolution to discover more than elbows and spaghetti. There are so many fun pasta shapes out there to give a new perspective to your dishes! My new favorite is ditalini (little thimbles.) Great shape for salad, sauces, and soups.

Bring it on 2009!

Chicken legs and thighs are a great buy this week. Most supermarkets in my area have them for 39-59 cents a pound for the large packages. I buy the big packages, come straight home and cook and debone them. Package the meat in quart size freezer bags for an easy addition to your recipes. They are great for those “throw together” dishes calling for cooked chicken . Much cheaper than rotisserie and tastier than canned chicken! Oh and the stock is wonderful for soups and stews.

Easy recipe for bulk cooked chicken (I know really bad title, but it is descriptive!)

3- 5 pounds chicken pieces
1 teaspoon dried sage
1 teaspoon dried thyme
1 teaspoon garlic powder
2 stalks celery
1 small onion

Place all ingredients in a large stockpot and cover with water. Bring to a boil. Reduce heat to simmer and cook, stirring occasionally, until chicken is cooked through, about one hour. Remove from heat and let cool. Shred chicken (discard skin and bones) and place in freezer safe plastic bags. Will keep in the freezer for up to 6 months.

HAPPY HOLIDAYS!

I hope everyone has a joyous holiday and best wishes for a happy new year! See you in January for more "Courageous Cooking!"

Holiday Side Dish: Brussels Sprouts and Roasted Red Peppers

I had a wonderful time in New York! Nothing like the Big Apple to put a person in the holiday mood. Did you see a jump in the economy this weekend?

Today's recipe would make a great side dish for your holiday meal. It's so simple, yet looks very festive. It would make a delicious first course warm salad. A wonderful accompaniment to the turkey!

Shredded Brussels Sprouts with Roasted Red Peppers

2 tablespoons Grapeseed oil (use this as it is wonderful at a high heat!)

2 cups shredded Brussels Sprouts (chop or use a grater)

1/4 cup coarsely chopped purple onions

1/4 cup coarsely chopped walnuts

1/2 cup coarsely chopped roasted red peppers (homemade or from the jar)

1 tablespoon white Balsamic vinegar

Garnish: Chopped walnuts

In a large skillet, heat oil over medium-high heat. Add Brussels sprouts, onions, and walnuts. Cook, stirring frequently, until onions are tender and sprouts are bright green, about 5 minutes. Stir in peppers and vinegar. Continue cooking until heated through, about 2 minutes. Place on serving platter and garnish with chopped walnuts if desired.

Yield: 4 servings

Courageous Comment: This recipe calls for white Balsamic vinegar which is found in most large supermarkets. If you cannot find it, substitute a white wine vinegar.

Guest Blogger: Brooke McLay

I'm still in NYC so my cyberfriend Brooke is taking over today! Be sure to check out her blog. It's awesome!

When Candy asked me to guest blog (and once I was finished squealing with delight), I got right to thinking. My recipe for The Courageous Cook had to be familiar yet unique, irresistibly delicious and divinely beautiful, entirely celebratory and—well …kitchen-courageous.

As I drifted of to slumber one starry evening, considering the holiday season—how our world unites in a medley of celebration—it seemed quite appropriate to create a recipe that fuses a classic Christmas gingersnap with Far Eastern flare. East and West. Old and New. Yin and Yang. The result: pure, crispy cookies that heat your tongue with the flavor of fresh ginger, and cool your lips with smooth, dark chocolate. I think you’re going to go pinyin {crazy} over them.

I do hope you’ll stop by http://conversationswithacupcake.blogspot.com/ for more delightscerrific recipes. I’d be tickled to have you visit, anytime.
Finally…

May you feel the peace and balance and joy that come at this time of year, as so many of us celebrate so many things in so many ways.

Joy.
To you and yours.
~Brooke
http://ConversationsWithACupcake.blogspot.com

Pure White Ginger Cookies
with Bittersweet Chocolate and Candied Oranges

1 ½ c. sugar
1 ¼ c. butter
1 egg
Juice of 2 limes
½ t. pure vanilla
2 T. Pure Maple Syrup
2 c. flour
2-3 T. freshly grated ginger
2 tsp. baking soda
½ tsp. salt

Cream together sugar, butter and egg until brilliantly white and fluffy.
Add remaining ingredients and beat until nicely incorporated.
Spoon into large balls, then roll in sugar until smothered.
Bake 375 degrees for 8-10 minutes, or until barely browned. Cool.

To make the candied orange peels: use the large side of a grated to slice large chunks of ring off of an orange. Using clean scissors, carefully cut slices into ½ inch circles. Place orange circles in a saucepan with ¼ c. sugar and the juice of one orange. Reduce over medium heat until syrup is nearly boiled away. Remove orange pieces, laying them on a sheet of wax paper to cool and harden.

To prepare the bittersweet chocolate: break pieces of a good-quality bittersweet chocolate into a bowl. Microwave for 10 seconds, then stir. Microwave for 10 seconds, then stir. Continue this process until chocolate is melted (it should stay slightly cool to the touch to prevent mottling).

To complete the cookies: Use a spoon to create the Yin-Yang swirl atop each cookie. Dip the side of the cookie to completely cover. Top with candied orange slices. Place on wax paper to cool.

Zhù Fú
{Blessings & Good Wishes}