drilling for mushrooms

Mushrooms logs. I am talking about actually growing your own mushrooms in your backyard. Now, I am not much of a green thumb but I figure moist shadey areas I could handle so I signed up for a class. Bountiful Backyards in Durham had a workshop today where you could get 3 logs of different mushrooms. Hey, with the economy, I might have to eat what I can grow in the yard, right. Plus we used drills and mallets and hot beeswax. Bonus. We drilled holes in the log and hammered in these little dowel like things and then brushed melted beeswax over them. I have to wait a while till they grow but I can't wait. I will keep you posted on the progress.

Pumpkin seed cheddar bread, oh, yes!

Just had to give a shout out to my favorite bakery in Durham Guglhupf (and no I could not tell you how to pronounce it). They were having their 10th anniversary on Friday so I skillfully arrived on Thursday since I knew it was Pumpkin seed cheddar day. I like eating lunch there but I really love the bread at the bakery next door. I also bought a loaf of the whole grain for the freezer (the pumpkin cheddar will not last long enough to freeze), two oatmeal cookies, a ham and cheese croissant, and a spinach and feta croissant.

I threw up a picture of the veggie burger, with pea shoots and mushrooms that I served on the Pumpkin cheddar.

Chicken and Dumplings - for my dad

I traveled up to the DC area this past weekend and cooked up a storm. I did not take any photos, sorry. I seem to be on a comfort food tear since the comfort food potluck I went to on election night. This recipe turned out great and my dad loved it. It is pretty easy and you can throw in whatever leftovers you have around.

Chicken and Dumplings

1 c + 1 Tbsp flour
1/2 tsp salt
1/4 tsp pepper
1 lb of chicken (you can used boneless or already cooked chicken)
2 tsp vegetable oil
4 scallions minced
3 cloves garlic, minced
1 large onion chopped
1 carrot minced
optional: potato (cooked and in chunks), broccoli etc
1 can reduced sodium chicken broth
1 c. or more of water
2 Tbsp chopped fresh parsley (I almost never have this, but if you have any other fresh herbs just throw in a tsp or so)
1/2 tsp dried sage
1 1/2 tsp baking powder
1/4 baking soda
2/3 c low-fat buttermilk

1. On a plate, combine 1 Tbsp of the flour, 1/4 tsp of the salt, and the pepper. Dredge the chicken in the flour mixture, shaking off the excess. In a large nonstick skillet, heat the oil until hot but not smoking over medium heat. Add the chicken and cook, stirring frequently, until golden brown, about 5 minutes. Transfer the chicken to a plate. NOTE: I usually have already cooked chicken.

2. Add the scallions, garlic, onion, carrot (and optional other veggies) to the pan and cook, stirring frequently, until the vegetables begin to soften, about 5 minutes. Stir in the broth, 1 c. water, the parsley, and sage. Return the chicken to the pan and bring to a boil.

3. Meanwhile, in a medium bowl, combine the remaining 1 cup flour, baking powder, baking soda, and remaining 1/4 tsp salt. Add the buttermilk and stir to just combine. Drop the mixture by tablespoonfulls onto the boiling chicken mixture to make 8 dumplings. Cover, reduce to a simmer, and cook until the chicken and dumplings are cooked through, about 10 minutes longer. Spoon the chicken mixture and dumplings into 4 bowls

eati some ziti

Looking for that one pot dinner. This is a great one that only needs a fresh baguette as a side (well maybe some parm too). I am bringing it to the comfort food election night pot luck. I think the recipe originated on America's Best Test Kitchen. Here goes:


Ziti (in a single pot)

Olive oil
4 cloves garlic
1 package of mushrooms sliced (optional, or spinach or meatballs or just plain)
pinch of red pepper flakes
28 oz can of crushed tomatoes
water to fill 28 oz can (about 3 1/2 c.)
12 oz ziti ( I like to get the real ziti pasta for this one, not subbing penne or anything)
1 t salt
1/4 t pepper or more
pinch of sugar
1/2 c. fresh basil chopped or 1 T dried basil
1/2 c. half and half (yeah, this helps a lot)

2 c. shredded moz

NOTE: Oven proof skillet needed if you want to keep it to one pot. If you don't have one then just transfer the ziti for the last step.

1. Preheat to 450
2. Saute garlic, and optional mushrooms in olive oil until tender. Add red pepper.
3. Add crushed tomatoes, water, salt, pepper and sugar. Stir, then add ziti. Cover and lower heat. Cook for 10-12 minutes stirring occasionally until pasta is done.
4. Add basil and half and half. Sprinkle all the cheese on top and put it in the oven for about 10 minutes till bubbly. Sauce will thicken up.

Enjoy!