October 14th Newsletter

I am a part of a cooking group. There are four of us who have been together for four or five years. None of us can remember exactly when our first get together was, but it started because we wanted to share cooking ideas and techniques. We’ve cooked Spanish tortillas, crêpes, Indian, Mexican, Chinese dumplings, homemade tortillas, Peruvian food, and much more. We get together about once a month in each others homes, but we sometimes go to restaurants. We even took a trip to Peru together.

This week’s newsletter and recipes are the result of our get together last week. It was my turn to host and with the weather cooling off, I decided it was time to break out the fall recipes. When the group comes over, I admit that I pay special attention to plating and adding finishing touches. 

We started with a pea soup that built on Indian spices. A subtle nutty taste from the cardamom and an earthy undercurrent from the coconut milk. The Mexican crema and the croutons were the finishing touches.

We tend to eat a lot during our luncheons, which means our families are less than lucky that night, because we don’t feel like cooking or eating! I decided to go lighter with this meal, so I served a vegetarian Caramelized onion, blue cheese, and arugula pizza. The caramelized onions added depth and flavor, so one doesn’t need to eat as much to be satisfied.

We finished the meal with Moroccan Mint tea and chocolate ginger pots de crème.

A typical luncheon for us lasts three hours, which goes by unbelievably fast. While our get togethers are about catching up with each other and talking about the world, the food is a staple of our group. It’s fun to learn a new skill or recipe or just talk about cooking ideas. I truly enjoy our group and look forward to many more luncheons.

Why not start your own group? It doesn’t have to be elaborate nor do you have to cook, but it’s great to be around people who like to talk about food!!

Happy cooking and eating! Email with any thoughts or suggestions!

October 7th Newsletter

Do you ever need a really fast dinner? Of course you do. We all do. I have a menu for just that occasion.

Last weekend I traveled to see a sick friend and her husband. Knowing them well I asked if I could make dinner for them when I arrived. They agreed. Of course these people appreciate good food, so I had to think carefully about what to make. I needed to make a hot, well-rounded meal that could be made in a hurry. I decided on a Frittata with bell peppers served with Sautéed carrots with ginger, and Pete’s biscuits.

Before leaving I made the biscuits. I steamed the carrots and packed them in a container. I sautéed the bell peppers and onions for the frittata and packed them also. I packed a cooler with these items and the raw ingredients I would need for the rest of the meal. Off I went.

After a two hour drive and greeting everyone, I started to prepare the meal. I turned on the oven and set to work. I started the frittata and sautéed the carrots in ginger. This house had a regular oven as well as a Breville counter oven so I cooked the biscuits in the Breville while the frittata was in the large oven. I could have easily wrapped the biscuits in aluminum foil and reheated them in the same oven with the frittata. Dinner was on the table in less than 30 minutes.

The next time you are traveling or need a fast meal remember this menu. All of these recipes are on the iwannabeacook website. You can prep this the night before or the morning of. The biscuits can be made and frozen - reheat a few at a time if you want. This is a meal that can be prepared from what you have on hand. If you don’t have bell peppers use another vegetable or just leave it out. Add leftover bits from the refrigerator to the frittata - cooked chicken, vegetables, or just cheese.

Remember cooking doesn’t have to be complicated or time consuming. It just needs to be something you enjoy and can share with others.

Happy cooking and eating! Email with any thoughts or suggestions!