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Archive for February, 2010

I’m feeling some gaget guru coming on for this week of 5 minutes of awesome. Everyone has something special in their kitchen they can’t live without that may or may not be considered ‘typical,’ and these are mine! I highly reccommend to you:

Tovolo double-ended measuring spoons:

These guys stack together which means they maintain a super low profile in your drawer, there’s only three of them which means less to wash, and my favorite part no one advertises is how they divided the measuring amounts. The middle spoon has both the single teaspoon measure and 1/2 teaspoon measure, and that is super convenient because those are the two most commonly used amounts but you only have to dirty one spoon for two, maybe three measurements! These are great! Buy them on amazon by clicking on the photo. They’re only $10!

Annnddddd my new butter crock.

I first learned of butter crocks several years ago at a dear friend Donnave’s home. (she’s one of the coolest ladies around) The concept is you put your butter (real butter only please) inside the bell of the butter crock, keep about a half inch of fresh water in the bottom of the crock cup, and when you invert the bell into the crock…

It creates a water seal and keeps the butter from going rancid, AND gives you fresh, soft butter for whenever you need it. It lasts around 30 days, and you have to replace the water every couple of days to keep it fresh. This is seriously SO handy. No longer do I have to worry about spreading cold butter on soft bread for grilled cheese and it’s perfect for breakfast with fresh baked biscuits. I love it. There are cheaper models than this Le Creuset crock I bought, but I am totally in love with the concept of the butter crock!

This completes our Gadget-tastic edition of 5 minutes of awesome. See you later this week for a Carrot and Sweet Potato Souffle!

Eat well and love much,

Mrs. Gadget

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Overnight Waffles

I have a confession: I used to be the biggest breakfast hater the world has ever seen. Simply put, nothing disgusted me more than a plate full of scrambled eggs. Something about their spongy, yellow, gelatinous texture still gives me the willies. Now I know very well that few things are as amazing as the incredible edible egg. Their healthy fats and proteins help us create glorious emulsifications resulting in such delights as meringue, chocolate mousse, hollandaise sauce, mayonnaise and basically every mother sauce known to mankind. I will not willingly bash the perfection in a shell. However, it took more than an appreciation for the versatility of eggs to convince me breakfast is to be enjoyed.

My cinderella story with breakfast began years ago with my momma’s biscuits. Biscuits and gravy are about as far away from a scrambled egg breakfast as possible. Without eating pizza anways. And then, I discovered pancakes, syrup, and salty-crunchy-amazing bacon.

And then came these waffles. Oh waffles. My sweet husband had his mom make these waffles for our breakfast the morning he proposed. Little did I know how this special breakfast foreshadowed the special day. Now these waffles are not so hoity-toity that you can’t make them for your average breakfast, but because you have to start them the night before, I find they just beg to be that main part of breakfast for company or a special brunch.

I cannot take credit for this recipe, but my delightful mother-in-law can take credit for what makes them delicious. Try them at home and I won’t tell if you don’t want to share.

Overnight Waffles

Ingredients

2 cups All-purpose Flour

1 teaspoon Yeast

1 Tablespoon Sugar

1 teaspoon Cinnamon

½ teaspoons Salt

2 cups Milk

½ teaspoons Vanilla Extract

1 whole Large Egg

6 Tablespoons Unsalted Melted Butter

Nonstick Spray For Waffle Iron

Directions

1. In a large bowl, combine flour, yeast, sugar, cinnamon and salt. Whisk in milk and vanilla until blended. Cover the bowl tightly with plastic wrap and let stand overnight at room temperature.

2. In the morning, heat the waffle iron. Beat the egg and melted butter into the batter, which will be quite thin. Spray hot waffle iron with nonstick spray. Add just enough batter to cover the cooking surface.

3. Cook waffles until crisp and brown, but not too dark, about 2-3 minutes each.

Serve with jam, berry syrup, maple syrup, peanut butter, butter, or anything your heart desires.

Makes 6-8 standard waffles, or 3-4 Belgian waffles.

Eat well and love much,

A recovering breakfast hater

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Hello everyone! This week on 5 minutes of awesome I am proud to show you two awesome blogs. Up first we have:

Little Blog of Big  Ideas or lbobi. They feature some awesome products like creative macbook and iPhone cases as well as photoshop textures and accessories for photographers. Initially that might not sound like much fun, but they creatively address new tech gadgets and give great tutorials. Enjoy!

Secondly we’ve got: Hip2Save! This site is my newest mild obsession. Written by a money and shopping savvy mom, this blogger posts about every useful cupon and giveaway in existance. She provides links, information on companies’ cupon policies, and is an all around great help for those of us budgeting in these tough financial times.

Hope you’re having a great week everyone! Later this week: awesome waffles!

Eat well and love much,

Hungry in Texas

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If there ever is a thing my wonderful husband has a craving for (that I don’t pull out of a box) it’s this tomato sauce. I should probably come up with some amazing name for it, but the truth is, J just calls it red sauce. It’s super basic and sometimes I cheat and make it even more basic (see below recipe). I’ve made it for surprise guests in a hurry and for a nice evening in. This is my ultimate fall back plan for dinner and the first thing I learned to make at home. Before we start, lets talk life.

All you glorious people out there will be happy to know there are some exciting changes for Kitchen Cravings on the horizon including the loss of a letter :D. Just an s, so it’s not that important. Stay tuned to find out more about new changes coming soon!

Later this week on 5 minutes of awesome (lost? see this post) I get to show all of you some super amazing sites featuring such amazingness as this:

 

And a newly discovered blog to help those of us looking for savings and freebies online. Alright, less talk more business. On to helping cooks everywhere become red sauce making extrordinaires!

 

Super Awesome Red Sauce

Serves 2-4

1 lb ground beef (if using 80/20 you may want to drain some of the fat off)

1/2 yellow onion, diced

2 large cloves garlic, diced

1 6oz can tomato paste & 2 cans worth water

1 tsp worstechire sauce

1 1/2 tsp italian herb seasoning

1/2 tsp kosher salt

1/2 tsp garlic powder (not garlic salt)

1/2 tsp onion powder

1 pinch sugar

fresh ground pepper

Directions

Put a pot of water on to boil for your pasta. Season water liberally with salt.

Brown ground beef and saute diced onion and garlic over medium high heat until all meat is cooked. If necessary, skim excess fat with spoon. Add to pot tomato paste and allow to cook for 45 seconds before adding water. Stir until water and paste are smooth and there are no more clumps of tomato paste. Add remaining ingredients to pot. Adjust seasonings to taste if necessary. Let simmer for at least 15 min (while you cook your pasta). Serve with plenty of parmesean or romano cheese and crusty french bread with garlic and butter!

*notes* This recipe is easily doubled and easily made more simple. If I’m extra short on time, I omit the diced onion and garlic and compensate with the necessary amounts of onion and garlic powder. Try to stay away from garlic salt as it is a dangerously easy way to get too much salt in your sauce. If you live with a husband or family who loves veggies more than mine, feel free to add any of the following: sauteed shallots, bell pepper, artichokes, or mushrooms. I would!

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