50 in 50, Day 1

Last night marked the beginning of my quest to cook 50 new recipes in 50 days, and I made Fresh Bean Stew with Corn and Acorn Squash. I had to substitute a few items (canned black-eyed peas for dry, and flat leaf parsley for the cilantro) but I don't think it hurt the dish too much. The stew was tasty, and had a nice smoky base from the chili powder, and a bit of a kick from the cayenne. My only complaint (and a very picky one at that) was the dish wasn't very...pretty. The corn and flecks of parsley added a bit of contrast to the brown stew, but I was hoping for a bit of color from the acorn squash. I know you're thinking what is she talking about? The stew looks fine. Which is what Paul said so I'll let the matter go, and not bring up that I used a flash which lightened things up, etc. Speaking of Paul, I will definitely try this again since he really liked it.

Fresh Bean Stew with Corn and Acorn Squash

The Complete Vegan Cookbook

Yield: 4 main-dish servings

2 cups shelled fresh cranberry beans or black-eyed beans

2 cups peeled and diced acorn squash

4 cups vegetable stock

1 tbsp chili powder

1 1/2 tsp dried oregano

1/2 tsp dried thyme

1 tbsp olive oil

1 large which onion, diced

1/2 cup dry red wine

3 cloves garlic, minced

1/2 tsp salt

1/4 tsp cayenne pepper

1 1/2 cups fresh or frozen kernels (see note)

1/2 cup chopped fresh cilantro

In a stockpot combine the beans with the acorn squash, stock, chili powder, oregano, and thyme. Bring to a boil, cover, reduce the heat to low, and simmer for 20 minutes.

Meanwhile heat the oil in a small skillet and saute the onion over medium heat until nicely browned, about 10 minutes, then stir into the beans. At the end of the 20 minutes simmering time, add the wine, garlic, salt, cayenne, and 3/4 cup of the corn kernels. Return to a simmer and cook 20 minutes.

Place the remaining 3/4 cup corn kernels in the blender with the cilantro and 1/3 cup of water. Puree the mixture, then add to the beans and cook an additional 15 minutes, until the beans are tender and the liquid has reduced to a thick consistency. Serve hot.

Note: If using frozen corn kernels, place them in a colander and rinse briefly under warm water to melt off any ice crystals before adding them to the dish. If using fresh corn you will need about three medium ears to yield the 1 1/2 cups of kernels.

Learning to cook: My New Year's Resolution

I graduated from high school and moved out on my own at 17. I was a responsible teenager, had a full time job, paid my bills, and cooked for myself. I could scramble eggs and make pancakes for a weekend brunch. I ate filling lunches by heating Campbell's soup and grilling a cheese sandwich. When I tired of Kraft Mac N Cheese and Hamburger Helper I moved onto more gourmet meals like Tater Tot Casserole for dinner, and so I survived. After a year or so it occurred to me: I didn't know how to cook, and that I really wasn't comfortable in the kitchen something I'm sure I inherited from my mom.

I don't think my mom is comfortable in her cooking skills. Even now after preparing our family recipe for spaghetti for almost 50 years she still pulls out the recipe card to check measurements and ingredients. We never really cooked together since she discouraged anyone being in the kitchen with her which, in her defense, was a very cramped space. Mostly I learned to cook by following recipes, or cooking with my dad, who never followed a recipe. His specialty (besides getting every pot and pan dirty) was leftover soup where we'd open up the fridge, pull out whatever caught our eye and made soup with it. Since then I've always been jealous of people who can create tasty simple food effortlessly with no thought of a recipe or measuring. Maybe it's just my perception that people can cook that way, although I have seen a few pull a wonderful meal seemingly out of the air. Over the years I've tried that magical style of cooking, and have most often failed (which my longtime friends can unfortunately attest).

My cooking skills have improved dramatically since marrying Paul, and I love to see my old friends shocked looks as they exclaim, "This is good! You made this?" when they've come for dinner. I'm addicted to cooking shows and love to try new recipes but have never reached the level of intuitive cooking I've so longed for, and lately I rarely cook for anyone besides my husband and son. I test things out on them all the time, but despite their reassurances I'm rarely satisfied with the results. On the other hand, I hate to cook for anyone else. I get easily flustered, and still cannot plan a meal where all the components are ready at the same time. So I decided to go to culinary school -- until I saw how much it cost. I mean, come on! It's not like I want to do this for a living (although I still fantasize about owning my own little neighborhood cafe), I just want to cook well, and feel confident in my skills. So I've decided to learn how to cook the old fashioned way. That's right -- I've ordered Julia Child's Mastering French Cooking (the two volume set!). It's my Christmas present to myself, and since Amazon is still in the pre-ordering phase I probably won't see it until Christmas. I know it isn't an original idea, but I'm doing it anyway! I'm not promising to complete Volume One in a year, but I will post pictures and details about the experience!

Murano's Bite

I confess: Paul and I eat for our entertainment. Can you blame us? There really are quite a few good places in Tacoma to chose from. We were looking for some place new, and remembered hearing good things about Murano's Bite so off we went.

Now, I love a good Manhattan, and they are hard to find, let me tell you. Bartenders either forget about bitters and vermouth, or they dump in some juice from the marachino cherries, or (worse case scenario, and I'm talking to you McMenamins!) they add cherry liquor. The Bite's Manhattan was just right, cold, smokey, slightly sweet...um-um-ummmmmm. Paul ordered a Scotch, and was soon enjoying some Dewar's (evidently their house brand).

The food was good too. Not great, but good. Paul had Chicken Ceasar Salad, and I had their organic chicken something. Okay, okay, yes, obviously I liked my chicken, but I'm not convinced our dinner was worth the bill -- with drinks, dinner, and tip it was over $75.

That's a pretty fancy evening for us. I'm not sure we'll be back for dinner, but we couldn't help but be tempted by their lobby bar. Beautifully decorated and so inviting, maybe we'll go back with some friends for their Thursday night all night happy hour. Anyone interested?

Yum, Hummus

I love, love, love hummus. I used to make it all the time when the kids were younger. It was always good, but I made it in a blender and it was such a hassle I just starting buying the Costco stuff. After throwing away yet another half eaten container of soupy, tasteless hummus I decided to start making my own again only this time I have a food processor which makes it so easy!! I cook my own beans (if time allows). Why use cooked beans over canned? Well, they taste better, and it helps you control your salt intake. Of course it takes a lot more time, and it's messy removing the skins after cooking. Kat wanted the recipe (which I've adapted from the Barefoot Contessa) so here it is!

Paul's Hummus

5-6 cloves roasted garlic (you can use fresh garlic, but I'd cut it down to 3-4 cloves)

5-6 Tbsp fresh lemon juice (the juice of two lemons)

3 cups cooked garbanzo beans (you can substitute with two 14 oz cans, rinsed)

1/3 cup Tahini (probably best to start with 1/4 cup and then add to taste)

1 1/2 teaspoon salt (or salt to taste)

Roasted sweet red peppers (add to taste)

2-3 Tbsp water (optional)

Quarter the cloves of garlic and then put in the food processor and pulse until minced. Add lemon juice, garbanzo beans, and Tahini and process. Add thin strips of roasted sweet red peppers and process. I probably add about half a pepper -- just add to taste. You can use fresh sweet peppers, but it's not as good. Salt to taste. If the hummus is too pasty or dry add a few tablespoon or so of water to loosen. The water usually isn't needed unless you omit the red pepper.

Roasted Red Peppers

Brush liberally with vegetable oil. Place on baking sheet under broiler and turn as they skin starts to boil and blacken. I've never timed the process but it'll probably take about 30 minutes. You don't have to watch constantly, but do keep a mindful eye 'cause they can burn quickly. When finished place in Pyrex (or equivalent) container and cover tightly with Saran Wrap and let set for about 20 minutes. When cool enough to handle pull off skin, remove core, open pepper and scrape out seeds. Cut into strips and store in container with olive oil and chopped garlic.

Roasted Garlic

Remove loose paper covering from a head of garlic. Cut off the top of the head just enough to expose the cloves (about 1/2 inch). Place on aluminum foil, drizzle liberally with olive oil and wrap tightly. Place in 400 degree oven for about 15 minutes or until the delicious aroma of roasted garlic fills the kitchen. Let cool, and pop clove from the skin. Store in container, drizzled lightly with olive oil.

Breakfast

Breakfast: the most important meal of the day! Yeah, yeah, whatever. Mom always made sure we had breakfast before we dashed off to school: cold cereal on warm days, hot cereal on cold days, and eggs and bacon on the days we had swim meets (an athlete needs protein after all). Birthdays, Sundays, or mornings after there was a sleepover we had pancakes. Anyway, after moving out on my own who had time for breakfast when you were trying to make it to work on time? Breakfasts were reassigned to the meal you ate after a night of clubbing, not morning time fare.

So I've been trying to improve my metabolism (as well as general overall health) by consistently eating three meals a day, plus the allowed two snacks of course. THREE meals a day which means, yup -- need to return to the world of breakfast food. I'll be honest -- eating in the morning is not something I relish. Not much looks good to me early in the day.

For some reason when it comes to breakfast I seem to settle into a rut and eat the same thing day after day until I tire of it, and then I move onto something new. Although if you compare me to my husband I am varied and adventurous. Paul faithfully eats a piece of peanut butter toast for breakfast every morning. Every! Single! Morning! Peanut Butter Toast! So boring!

I started out with oatmeal -- a childhood favorite. First I made the old fashioned kind, and then when I got tired of stirring the pot I started eating the instant stuff. Tiring quickly of mush I moved to cold cereals. You don't really need an explanation why I moved onto something else do you? I even tried peanut butter toast but I have to mention that I believe it borders on cruel and unusual punishment to expect someone to swallow peanut butter first thing in the morning.

Lately I've been eating eggs. Fried. Over medium -- you know, cooked on both sides so the whites are no longer squiggly but the yolks still ooze, and a piece of bread to wipe your plate. Pretty satisfying start to my day.

I'm out of ideas of what to eat when I tire of eggs. Maybe I'll move onto cold leftovers? Start the cycle over? [sigh] Have I mentioned how I hate to eat first thing in the morning?

What a Lovely and Busy Day

Phew!! Yesterday was a wonderful whirlwind of activities. I had decided to incorporate a daily walk into my exercise routine, and Paul figured no time to start like the present so off we went. We walked down to the local shopping center, stopped at a chain restaurant for some breakfast, and then off to the bank to make a deposit, turned around and stopped at the drug store for a few items, and then home we went. All in all maybe 2.5 miles 3 miles -- not a bad beginning.

I had just enough time to shower and have a cup of tea before I picked up Heather for the Chicken Class. On the way back we stopped at Watson's Nursery where Heather picked up some veggie starts and ladybugs, and then The Chalet for a cool drink before heading home.

Rick had invited Paul and I for dinner, which I had accepted quite happily (Rick is a fantastic cook). Paul brought some bread, cheese, and a bottle of wine, and Rick whipped up seared Ahi on toasted baguettes with mango salsa for our appetizers -- yum! Then it was off to the deck for some ceviche made with shrimp, scallops, and Ahi, homemade guacamole, and Tacoma Boys blue corn chips. So delicious and refreshing especially with the Rose they served. Afterwards we opened the Zinfandel that Paul picked up at the liquor store, and when that was done we opened a 1998 Hedges Cabernet Sauvignon that Rick won during a bid at the Tacoma Wine Classic .

The sun was going down, the air was cooling, and Derek and Whitney called with an offer of Apple-Pear Crisp which we happily devoured! Such a nice ending to the day.

Thanks to everyone for such a happy, busy day.

Tacoma Wine Pundits

Last night's gathering of the Tacoma Wine Pundits met at Rosewood Cafe. Paul and I found Jennevieve and Trevor already seated, and we quickly called the meeting to order over a bottle of Famega something or other verde (sorry Jennevieve) from Argentina (I think). Wait a minute, wait a minute...okay, just googled it: Famega Vinho Verde, a 2006 wine from Portugal. It was light, crisp, brisk, refreshing, and...white. I'm not a fan of white wines, and this wasn't going to pry me from the dark side but it's always good to try something new.

Heather and Rick arrived just in time to finish off the Famega, and dig into the "peasant plate" appetizer. Heather and I went to the wine racks to pick our next bottle to sample and decided on a 2006 Clos LaChance Meritage Red.

Jennevieve and Trevor selected the next bottle, a 2006 Cuillin Hills Columbia Valley Red Wine called Riff-Raff.

Dave arrived as we were finishing off the Riff-Raff and opening a bottle of Pont 21, a 2003 Cabernet Sauvignon from Coates Winery , Tacoma's first winery recently featured in The Tribune. We ended the evening with another bottle of the Meritage Red, which was voted the favorite wine of the evening.

It was a fun night, filled with some good food, friends, conversation and of course wine. I can't wait until next month. We're going back to Pour at 4 where they are kindly putting together a wine tasting night for us.

There's always another chair we can pull up to the table, so let us know if you're interested in joining us!

Lunch

I love sandwiches, especially for lunch. Today I'm spoiling myself with a cream cheese and baby dill pickle on dark rye. In response to questions you may have I offer the following:

1. Don't knock it till you've tried it.

2. No, I don't usually take pictures of my lunch.

3. No, I am not pregnant.