How To Peel a Crawfish

This is where Cabbage feels right at home...  A big, steaming pile of crawfish, boiled with new potatoes and corn, spiced with Old Bay and just waiting for his attack.  I've never seen anyone peel crawfish as quickly as he can.  It may be partly due to the years he spent going to college in Louisiana, but I think it's more that he has a natural-born talent.  Crawfish peeling is his calling.

Me?  Notsomuch.  I like crawfish, but I don't love them.  Sure, they're tender, buttery, and taste like lobster or good crab.  I like the tactile experience of peeling them, and I enjoy eating them at newspaper-covered tables with a cold beer and lots of friends.  When I say I like them, I do.  Like.  But Cabbage?  He's another story.  He L.O.V.E.S. them.  Can't get enough of the little mudbuds.  So when our local grocery store had a nice fresh batch in, I told him I was up for it.  

Turns out I was, but Bean (my belly passenger) wasn't.  I occasionally have shellfish aversions when pregnant, and this was one of those days.  So I opted out of shellfish and into some leftover spaghetti. 

After watching Cabbage go all Tasmanian devil on the little crustaceans (a sight which is not for the faint of heart), it dawned on me that he should pass on his knowledge.

Enlighten the world.

And distract me from the gestationally-induced squeamishness leading me to question if I could stay in the same room with the crawfish one. more. minute.

My semi-pro shellfish sheller husband put it in slow-mo to give the rest of us (me) a tutorial on peeling crawfish.

Allow me to introduce our model.  He's just been cooked to a reddish orange and he's ready to be eaten.  See how he's whole, and the tail curled is under?  That's good.  Don't eat crawfish that come out of the pot in pieces, and don't eat ones with straight tails as they may not be fresh. 

Pick up your crawfish (you can do it), and grasp the body in your left hand, tail in your right.  The tail meat is your primary target.

 
With a pulling and slight twisting motion, pull the tail off the body.

You have about three options with the body in your left hand:
1. Suck the juices and orange fat out.  Foodies love this- it's where the intense flavor is.
2. Crack the claws open like you would a crab and eat the yummy meat there.  These were too small to bother with, but with larger crawfish it's definitely time well spent.
3. Throw it away.

To peel the tail, grasp the end between your right thumb and forefinger, and using your left hand lift the orange tail shell back one section at a time, just like you're peeling an orange.

After a section or two, gently pull the meat out with your left hand while the right still holds on at the base of the shell.  The trick is to kind of anchor the shell with the tip of your thumb, while the left hand pulls.  Sometimes you'll just get part of the tail out, but with a little practice the whole tail should come free in one nice piece.

Eat that luscious little piece of sweet meat!  Dunk it in butter, drizzle it with lemon, or just enjoy it as-is.  Delicious. 

Soon you'll be a semi-pro like Cabbage, and you'll have a pile of discarded shells in a huge glass mixing bowl next to your plate.  This what he ate by himself at warp speed.  See the beer can peeking out from the back?  That'll give you a sense of scale.

...And then he went back for seconds and thirds.  I wish I was kidding, but I'm not.  He's a freak of nature. 

I hope you try out your brushed-up technique soon.  Enjoy!

A Well-Balanced Breakfast

You could see this photo and take it at face value.

Observe the angelic child eating her wholesome breakfast: whole-grain french toast, fresh oranges, raisins, a modicum of syrup, and milk.

Or, you could sense the impending doom in this well-planned scenario.  In which case, if your toddler glasses are adjusted correctly, you'd see the following:

It turns out this meal had a nutritional value of approximately zero. And the baby had a pretty good range on her sugar-enhanced throwing arm.

Date-Filled Oatmeal Cookies

Let's make cookies.  Whaddya say?

These are old-school cookies.  They were my grandmother's recipe, and to this day they're my dad's favorite.  They require rolling out, and making filling, so compared to drop cookies they take a little more time... but the end result is so worth it.

That's something my grandma was good at: waiting for things to unfold.  From my memories, limited to the first 9 years of my life before she died, she was good, and kind, and loving, and incredibly patient. 

When she smiled, the world lit up.  When she hugged me, and said "There's my girl," I knew I was the most special, most loved, most cherished child in the world.

When I asked her how much she weighed, and she gently said "You don't ask a lady her weight," I inferred there was a difference between a woman and a lady, and categorized Grandma as a lady of the highest order.  I never asked her again.

My mother was just 30, and I was only a baby, when her own parents were killed by a drunk driver.  Mom loved her mother-in-law so much that she allowed her to help fill the void left by their sudden passing.  And Grandma helped my mother, and even "adopted" my mom's sister and called her "my other daughter-in-law."  I wonder how Grandma knew what to do to give them comfort in that dark time.  She did, though.  That's the kind of person Grandma was. 

She was Midwestern to her core; she loved well, worked hard, laughed often, put her family first, lived simply.  As my dad says of his mother "She was so smart.  God, she was smart."  She raised four outstanding children who proved capable of great successes.

My mom sometimes tells the story of confiding in my grandma that she was concerned about my quiet ways, which was an oddity in a family as boisterous as ours.  As Mom tells the story, Grandma just smiled and said "Still waters run deep."

I still send thanks to her for that.  My mom was able to give me the space to become myself, and I have to think she did so gracefully in some small measure because she was reassured by Grandma's simple phrase, revealing an insight as broad and high as the sky.

And just in case you were wondering how that turned out, now I am as loud and outspoken as everyone else in my family.  Almost.  Nobody beats my sister. (Love you, Bhan!) 

For all those reasons, and a million more, Cabbage and I named our beautiful daughter after my grandmother.  

I'm not asking you to name your firstborn after her, but I do think you should make her cookies.  You'll definitely enjoy their flaky pastry crust and the sweet, soft fruit filling.  They're made of simple ingredients, take a little time and care, and come from the files of one of the best people to ever grace this green earth.  

Listen.  Just make 'em next time you want something akin to an oatmeal cookie. 

They're Date-Filled Oatmeal Cookies.

Start your filling on the stove, then measure some dry ingredients, mix, and cut in butter.

  

Roll out and cut the dough...

Spoon on the filling and cover with more dough.

Bake and eat.

Hmmm... that wasn't so hard after all. And they're so, so good.  They'd have to be, or they wouldn't have been Grandma's.
 
Date-Filled Oatmeal Cookies
Filling
1 c sugar
1 pkg pitted dates, chopped
1 c water
1/2 t vanilla

Crust
1 1/2 c flour
1 1/2 c quick-cook oatmeal
1 c brown sugar
1 t baking soda
2 t baking powder
4 T milk
3/4 c shortening

Preheat oven to 350 degrees.

In a small saucepan, combine sugar, dates and water.  Cook over medium heat, stirring occasionally, until thickened and dates are very soft.  Cool and add vanilla. 

Meanwhile, make cookie dough by mixing dry ingredients, then add milk.  Using a pastry cutter or two knives, cut in shortening.  Add more milk 1 T at a time to get a workable dough.  On a heavily floured board, roll dough flat.  Flour the rim of a cookie cutter or drinking glass and cut dough into circles.  Using a floured spatula, carefully move dough to an ungreased cookie sheet.  Place 1 t of filling on each circle of dough, fold over (for a round cookie, place another circle of dough on top).  Using your fingers or a fork, press the sides to seal.

Bake for 10-12 minutes.  Allow to cool several minutes on the cookie sheet, then remove to a cooling rack. Enjoy!

It's Pumelo Night!

Pumelo.
Pummello.
Pomelo.

However you spell it, you should eat one.  It's citrus-y, sweet, lightly grapefruit-ish.  More floral, less sharp. 

They're available in many grocery stores this time of year.

They're absurdly large.

Interest yourself in a thick and spongey peel that comes off in feathery chunks. 

So very pretty.

Peeled, the monstrosity is greatly reduced in size.

Split open, it's pure fruit jewelry.

It's pumelo night.

Corn Chowder!

Beautiful, bright veggies and basic pantry staples are your new BFFs in this delicious, easy recipe for corn chowder. 

Coahn chowdah.  Whatevah. 

I tweaked and overhauled this method over the past ten years or so after finding a good basic corn chowder recipe and realizing just how delicious it can be.  It was an epiphany.

On a lark- and for no good reason- I decided to make it as a first course for our Christmas dinner this year.  I served one ladleful in oversized white bowls, topped with a few pieces of chopped bacon.  Its sweet and creamy smokiness was a perfect starter for the tastiness that followed: prime rib and grilled pork tenderloin, green beans and a mixed greens salad with grapefruit and Parmesan. 

Everything was great, but the chowder was so good I decided I needed more.  So I made it again for New Year's Eve, and served it this time in tiny shooter cups at a delicious fondue dinner party. 

Homemade soup is just so worth a little extra time, and this recipe is pretty foolproof.  Even better, it reheats beautifully so it's perfect for weeknight dinners or when playing the hostess-with-the-mostess.

As-is, it's been tested and approved by everyone from toddlers to picky eaters to foodies.  But just because you like the recipe doesn't mean ya hafta marry it.  Change it up however you like- make it vegetarian, add mexican spices or smoked peppers.  A dash of nutmeg would be fab, or a little cayenne would make it super great.  Make it your own.

Corn Chowder
4 bacon slices
1/2 each red, green, and yellow bell peppers (or any combination equaling about 1 1/2 peppers), chopped
5 c frozen corn
1 medium onion, chopped
2 celery stalks, chopped
1/3 c all purpose flour
6 c low sodium chicken stock
1 t dried thyme
1-2 c skim milk
salt
pepper

Over medium-high heat, saute bacon, then cool on paper towels and chop.  Set aside 2-3 tablespoons of chopped bacon.  Reduce pan to medium heat, drain some bacon grease if desired (but leave at least a little).  Add vegetables and saute until onions are translucent. 

Sprinkle with flour and stir, then cook for 1-2 minutes.  Stir in chicken stock and bacon, then rub thyme between fingers to release the flavor and add it to the pot.  Cover and simmer about 20 minutes, stirring occasionally, until the chowder thickens.  Stir milk into soup, then puree using a blender or food processor.  For a chunky soup, set aside half and puree the rest, then combine together.  If you prefer a smoother texture, puree all until smooth.

Season with salt and pepper to taste.  Bring to a simmer, thin with additional chicken stock if desired.  Top each serving with reserved bacon bits and enjoy!

Mid-Century Penguins

Hello, my little friends.  Does your army work for forces of good or evil? 

Take me to your leader.

I love olive you.

Don't make a such a beak deal of it. 

Sorry. 

So anyway I made these black olive penguins for New Year's Eve, thanks to this recipe from Foodie With Family.  Ri.Di.Cu.Lous.  Seriously worth a few extra minutes... And that's coming from me, and I ne-e-e-e-e-ver make fussy food.

As in, I like to make peanut brittle at the holidays because instead of icing and decorating cookies, I whack a sheet of brittle with a knife and call it done.

Appetizers on a tray with toothpicks and olives and cream cheese?  I feel so 1950s.  Jello salad is calling me.

I don't know what came over me, but since I went to the trouble of acting all domestic-y and Little Susie Homemaker-y, I wanted to document it.


  

Dishwasher. Reborn.

When we bought our house- or to be more exact, when we bought Cabbage Ranch- it was really a dream come true.  A few acres in a nice neighborhood, a little shop to make into a barn, and a spacious family house.  Yes and please.

Our home was built in the 70s, and had a pretty decent renovation sometime along the way.  Although it's all a bit dated now, those updates included some really thoughtful upgrades to the kitchen cabinets.  The appliances were less than stellar, though, and the fridge was not included with the property. 

When we shopped for appliances, I knew I wanted black.  I'd chosen black appliances in my previous home in Colorado, and I loved them.  Stainless was too expensive and prone to fingerprints... White was not my thing. 

When we bought our fridge, Lowe's was running a great special, so we opted to also get a new stove (the old one was scary!). 

We did not buy a new microwave or dishwasher... The existing ones were white but worked fine, and it wasn't a necessity.  We figured it wouldn't be hard to save for new ones in a year or two. 

Four years, one baby and a pile of horse bills later, we still have a checkerboard of kitchen appliances.  But I've gotten used to my black/white appliance mash-up.  No biggie.

However.  It just hit me that the "hopefully someday" black appliances were still too far off and I couldn't stand it anymore.

What to do about the big, huge, glaringly white dishwasher?

I know that with the right primer you can cover just about anything. 

So this is my extremely long and wordy way of telling you I painted my dishwasher.  I primed it and painted it black.

WITH CHALKBOARD PAINT.

Am I brilliant?  Am I a total whack-job?  Will it really work?  Nobody knows...

And by nobody I mean me. 

I figured it would be the perfect place to have Beep play while I get dinner going, and any stray chalk dust will be easy to wipe up from the (wretched pink) tile floor.

So here's how I did it. 

I bought a quart of deep base, all-purpose, super duper primer.  I carefully cleaned the dishwasher, got out my trustiest paintbrush, and painted the main panel and sides.  I paint enough that I have a steady hand and I didn't tape, but the primer was verrrrry drippy so I definitely needed floor protection.

I left the top part for last because it required the most detail work, and I wouldn't be able to open or close the unit when it was wet.

I rocked it out carefully cut in around the edges. 

And around the front, always watching for those pesky drips.

Then I started on the vent.

A little time, and careful work with a steady hand around the control panel, and it was primed!

We then left the house to allow it to dry... And went to a local festival, where my baby proceeded to eat corn on the cob like the Midwesterner she is (by proxy).

Look at those maniac eyes. 

After we got home I put a coat of paint on.  This part is not documented because 1. it exactly mirrored the steps above, and 2. my photographer (Cabbage) deserted me and my nutso project and went to bed. 

I followed up with a second coat a few days later. 

Finished product! 

There's no way around the white control panel, unfortunately, but we now have a (mostly) black dishwasher that coordinates a lot better with our other black appliances.  Hooray!

It's been about three weeks since I painted it, and so far it's holding up perfectly.  I haven't introduced Beep to its magical chalk powers yet... mainly because I haven't bought chalk.

Now I have a mostly-full quart of chalkboard paint, and I'm wondering what else will fall victim to my paintbrush. 

What projects have you been working on lately?  Any ideas on what I should chalkboard next?

I just made a noun into a verb and my day is complete.  Over and out.



Dualing Recipes: Pumpkin Smoothies

Are you being stalked by pumpkin shakes?  I am. 



Pumpkin shakes are everywhere- at drive thrus, ice cream shops, on tv, and they keep lurking on the outer periphery of my consciousness...  They look so creamy, and rich, and holidayish.  They're surely loaded with deliciousness, but also evil calories. 

Help me.  I'm conflicted.  And I don't like to run all that much.

But hey- pumpkin is a superfood, so I figured there must be a way to work this into my life.  And when I saw this Pumpkin Smoothie recipe from The Pioneer Woman, it got my wheels turning.  I could give my stalker a makeover.

So a healthy smoothie it would be.  My version.  To take it one step further, I decided a friendly competition would be fun.  So I emailed my blogging sister, Bhan, and set up the challenge.  I called her out, yo.

Bhan:
Whazzup?  Check it.  Pumpkin smoothies is where it's at.  Healthify.  You dig?
Katie

Katie:
Word.
Bhan

I sat back in my chair and congratulated myself on my cleverness.  Never before in the history of the blogging world had anyone done anything so revolutionary, so mind-blowing, so... Sisterized!  [insert evil cackling]

And then I regretted it.  My sister is a good cook.  She's competitive.  And she doesn't have a toddler clinging to her legs while measuring and spooning.  But I steeled my resolve and told myself I can throw down some smoothies.  We like peanut butter banana smoothies around here, and I make them pretty often on the weekends.  My index finger knows where to find the blender button. 

So I worked and I slaved and sent my poor husband to the store to restock me on hard-to-find things like agave syrup and dutch processed cocoa.  He succeeded, which meant that he earned his merit badge for husbandry. 

I mixed and extrapolated, and my toddler taste-tested and said "Mmmmm!"  (She also eats crayons, so I'm not sure how significant that is.)  Here goes nothin.

What I came up with is a basic smoothie recipe with a lot of easy variations. 



The basic recipe is not very sweet, but it's easy to adjust to your taste and whatever you have handy.  Make substitutions with wild abandon; fruit yogurt would be great, and whole milk would give a beautiful richness.  I used agave syrup for its lower glycemic index (which counteracts the M&Ms we eat), but honey or sugar would work too.  Also, I've read that heating canned pumpkin in a pan before using it totally enhances the flavor... but I haven't tried it.  If you do, let me know what you think. 

Enjoy, guys!

And while you're trying these, hop over to Bhan's blog and give hers a whirl, too. 

Pumpkin Stalker Smoothies
Makes about 2 cups
6 ice cubes
1/2 c plain nonfat yogurt
1/2 c skim milk
2 t vanilla
1/2 c canned pumpkin puree (frozen ahead of time is better, but not necessary)
1 T agave syrup
1/2 t cinnamon
dash nutmeg

Puree in a blender until smooth and serve, preferably in something awesome.

Variations:
To the basic recipe, try adding 1 banana or 1 tablespoon cocoa (and a little extra sweetener).  Behold the jewels.



Or go a little more exotic by adding 1 cup chai tea concentrate or 1/2 cup of coconut milk.

They're all good, but our favorite was the banana.  It's a Choose Your Own Adventure kinda smoothie, so when you come up with your favorite, let me know!   

 

Pumpkin Pancakes

This is a tale of pancakes.

It's my spin on the Pioneer Woman's recipe for Perfect Pancakes.  I suppose there's nothing special about these pancakes... except that these are better than all the others. 

They're made from scratch. 

Why make pancakes from scratch?  Why the hell not?  A box mix requires measuring the dry ingredients, then measuring, adding and mixing all the wet stuff.  A scratch recipe requires measuring the dry ingredients, then measuring, adding and mixing all the wet stuff. 

See the similarities?

Scratch pancakes actually do taste better.  And I swear, it takes a grand total of about sixty seconds more, but you can control the ingredients.

Try adding some cornmeal.  Sub wheat flour for white.  Or add pumpkin.

Yessss....  Perfect Pumpkin Pancakes. 

Pumpkin is a superfood- as in super good for you, and super delicious, and super fall-like.  I know you are fully capable of employing google to look up the nutrition benefits of pumpkin.  (if you did google it, you'd find it's low in calories and high in fiber, antioxidants, mineral and vitamins)

Therefore, the pumpkin counteracts the pancake itself.

I'm pretty sure about that.

Perfect Pumpkin Pancakes

Adapted from the Pioneer Woman's Perfect Pancakes

3 cups Plus 2 Tablespoons Cake Flour

1/2 teaspoon Salt
3 Tablespoons Baking Powder
2 Tablespoons Sugar
1 1/2 Teaspoons best quality Cinnamon
1 Pinch Nutmeg
2 1/2 cups Milk
2 whole Large Eggs
1/2-2/3 cup Canned Pumpkin Puree (plain, not pie filling)
4 teaspoons Vanilla
2 Tablespoons Butter or Margarine

Extra Butter
Maple Syrup, Peanut Butter, Applesauce, and/or Joy the Baker's Super Simple Roasted Apples.

Mix dry ingredients in a large bowl, then mix wet ingredients in another bowl.  Add wet ingredients to dry ingredients, and stir gently until just barely combined.  Lumps are ok.  Melt butter or margarine and add it to the batter, stirring gently to combine.

A glorious, gloopy mess.  Have no fear, it's just pancakes.

Preheat a greased skillet or pan over medium-low heat, and ladle about 1/2 cup of batter per pancake.  Cook until golden brown. Top with butter, syrup, peanut butter, applesauce or roasted apples.

I voted for roasted apples and peanut butter.

Beep liked butter, a little syrup, and roasted apples.

One batch of pancakes makes plenty for a hungry family of five, or feeds a smaller group with generous leftovers.  I allow our leftover pumpkin gems to cool completely, then package them in pairs.  Five packages went into the fridge for breakfast that week, and the remainder went in the freezer.  Done and done.

Enjoy!

Homemade Pizza a la Cabbage Ranch

Sunday night is pizza night here at Cabbage Ranch.  By Sunday evening we've usually run all our errands, finished riding horses, the house is (theoretically) clean, and attention finally shifts to meal planning for the week ahead, and a fun dinner together.

We don't live all that far outside the boundaries of civilization, but there is definitely no such thing as delivery pizza out here.  I love pizza, and that situation wasn't too bueno with me at first, but now I'm glad.  Life's challenges only make you stronger, you know? 

Without living in the boonies, I wouldn't have started making my own pizza.  And in turn, making my own pizza made me a better person.

[cue music: Wind Beneath My Wings]

Anyhow.

I started out using the Betty Crocker pizza crust packets, but when I ran out of them one day I resorted to the recipe in my trusty old Joy of Cooking.  That crust was better- and easier- than the packets.  But it wasn't quite perfect in a what.is.up. kinda way because that crust required two stages of baking (before and after adding toppings) and was too crunchy.   

Then, I tried The Pioneer Woman's pizza crust.

It has become the foundation for my pizza paradigm.

Once you try it, it will become yours, too.  You've been warned.  Don't try it unless you're ready for it.  But trust me when I say you are. 

Making your own crust is easy and fast.  It seriously takes me about five minutes (even with a baby on my hip although that's become so normal it's like what I imagine having a third eye might be like- distracting at first but really after a while how could you have ever lived without it?), and the hardest part used to be remembering to buy the yeast packets.  So you know what I did?  I bought a jar of yeast.  Now I am never without my little friends. 

Word to the yeast.

So Sunday nights I throw together some flour, salt, and olive oil, then stir in a yeast/water mixture.  Knead it a few times, because [wait for it]

It's nice to be kneaded.

...and put it on the back of the stove to rise for a little while. 

While that magic happens, I usually start dinner number two, which is often a crockpot meat or bean-based dish that will cook all night and get thrown in the fridge as I dash out the door Monday morning. 

The Pioneer Woman's pizza crust recipe calls for it to rise for at least an hour, and it really is best that way.  BUT due to unforeseen conditions- and by unforeseen I mean I didn't foresee my life this hectic or multitasked to the Nth degree and I definitely didn't foresee the challenge of buttoning my jeans some days- I've even skipped that step and it turned out fine. 

When I'm ready to make pizzas, I get out my oldest and most venerable cookie sheets and rub them with a little olive oil.  (Don't try to substitute cooking spray, take it from me.  You need the olive oil for a good texture.) 

Divide the dough in half, then stretch and pat each half into a thin sheet.

Open a jar of your favorite tomato sauce.  We like to use pasta sauce, because then I don't have to remember to buy pizza sauce.  It's all about me.

Spread about 3/4 cup of sauce on each pizza.

Grab grated mozzerella, thinly sliced roma tomatoes, pepperoni, a sliced cooked sausage (leftovers, unite!), and fresh basil.  If you have some parmesan, that makes it double plus good. 

Layer everything on until it's just how you want it.  I love being able to control the amount and quality of the ingredients we eat.  Cabbage is a straight-up pepperoni man, but Beep and I like all different toppings and sauces.  She and I are both huge fans of pesto subbed for tomato sauce, topped with mozzerella, parmesan and tomatoes.

Bake for 10-14 minutes, depending on how browned you like your pizza.  Around this ranch, we're 14ers.

About this time your baby will start pointing and whining for cheese and if you have a husband named Cabbage, he will too.  He likes this pizza in a big way.

But wait!  There's more!  Sprinkle with fresh basil.  I chopped it, cuz I don't want big leaves and I'm the boss of this here pizza.  Round these parts.  In this frontier town. 

After it cools a few minutes, I cut it into small pieces, pile them on a wooden platter, and we all dig in.  It's Sunday night!

One of the beautiful things about this recipe is that it stores well, and when feeding the three of us it makes enough for this meal plus a generous amount of leftovers.  We have it again for another dinner.  Or a couple of lunches.  Or breakfast.  Whatever.

The important thing is, it's your pizza, done how you like it, and it's totally something you can do for yourself and anyone else you want to let onto your pizza ranch.  Enjoy!