Penne a la Vodka February 9, 2010

This dish is scrumptious.

Can’t you tell by the photo?

I licked the plate.

I have no shame.

1 box penne

1 shallot, diced

2 tomatoes, diced

2 cloves garlic, minced

1 cup button mushrooms, cleaned, stalks removed, and quartered

1 cup frozen peas

shrimp or chicken breast or both

3 cups heavy cream

1/2 cup grated fresh parmesan cheese

1/4 cup vodka (optional)

1 cup spaghetti sauce

salt and pepper to taste

red pepper flakes

1.  Boil pasta in salted water.

2.  Saute shallots, garlic, mushrooms, peas and tomatoes in olive oil.  Salt and pepper.

3.  Pour vodka over vegetables and allow it to cook off.

4.  Add heavy cream and parmesan cheese.  Bring to a boil until sauce thickens.

5.  Add spaghetti sauce and stir until sauce becomes a gorgeous pink color.

6.  Add crushed red pepper to taste

7.  Drain pasta.  Pour sauce over pasta.  Lick pan.

Kidding.

This is a great Valentine’s Day dish.

Just don’t lick the pan.

It’s been awhile! February 8, 2010

I’ve been taking care of my patients and my toddler.

One of my patients had some major deconditioning since she has been in the ICU and then on the Intermediate Care Floor  for the past three weeks.

That means she has to learn how to use her hands and to walk again because she has forgotten how she had been sick so long.  So , I got her some physical therapy so she can learn how to

In the meantime, Anabelle has now perfected her ability to walk.

It’s amazing how my career and my work at home overlaps!

A wise Social Worker once told me that ‘If you work with People, at the end on the day, you should play with Things and if you work with Things, at the end of the day, you should play with People‘.  I subscribe to this philosophy.

Although it is really rewarding taking care of my needy patients and the requests of their nurses, at the end of the day, I come home and take care of my needy toddler, all of who really need my attention STAT.

So when all my patients and my little girl are tucked in for the night, I spend my time CHOPPING and DICING, using my hands and not my brain or my heart.

Chicken Soup (for the Soul) —>  I know it’s cheesy but I couldn’t resist.

1 green pepper diced

2 celery stalks, cut lengthwise and diced

2 carrots, peeled, cut lengthwise and diced

2 potatoes, peeled and quartered, twice

1 sweet potato, peeled and chopped about the same size as potatoes

onion or shallots, diced

8 cups chicken stock (made from roasted chicken carcass)  – instructions below

salt and pepper

leftover chicken from roasted chicken

parsley, thyme

1.  Use carcass from leftover roasted chicken and cover with water (about 8 cups), thyme and parsley, salt and pepper, maybe some chicken bouillon and simmer on low for about 2 hours.  Strain. This can be done ahead and the chicken stock can be frozen.

2.  Shred leftover chicken from roasted chicken and put aside.  Can be breast, thighs, drumsticks, the delicious scraps that are saturated with juices alongside the back.

3.  Add all ingredients, except chicken since it is already cooked, into big pot.

4.  Defrost chicken stock in microwave first if frozen.

5.  Bring to a boil until potatoes and carrots are fork tender,about 20 -30 minutes.

6.  Add shredded chicken.

This recipe will rejuvenate you and keep you warm on a cold winter’s night.

Secret Sauces January 25, 2010

Want to make your french fries sing or your meatloaf melt in your mouth.  Try these delicious toppings:

Mint Ketchup

1/4 cup ketchup

1 tsp minced fresh mint leaves

salt and pepper

Mix together and start dipping!  I know…it’s rocket science

David’s Spicy BBQ Sauce (Great on Meatloaf)

1 1/2 tbsp cumin

1 1/4 cup ketchup

1/4 cup soy sauce (or Ketjap Manis)

1 tbsp garlic, minced

1 tbsp fresh ginger, minced

2 tbsp brown sugar

1 tbsp olive oil

salt and pepper

1.  Toast cumin in a saucepan over medium heat until your kitchen smells like sawdust (Hey David’s words)  or 2 minutes.

2.  In the same saucepan, heat oil and saute ginger and garlic until tender and fragrant.

3.  Add remaining ingredients.

4.  Whisk until blended and bring to a boil, then simmer for 5 minutes.

Other secrets:

To bake brussel sprouts or potato wedges, peal outer layer away and cut brussel sprouts in half; cut potatoes in half lengthwise and then in three or 4 wedges per half, drizzle them with olive oil, salt and pepper, and thyme  and roast in a pre-heated oven at 425 degrees for 30-45 minutes.  This  is a family staple…sometimes I do them separately or together.  They are so easy!  Dave cooks them all the time too.

What’s the secret to getting your husband to cook?!

I’ll never tell!

Meatloaf January 16, 2010

As in the thing no-one likes to have for dinner not the band that will do anything for love but not THAT…which incidentally does not mean eating meatloaf.

You may have heard of the saying:

“You can’t make a bad meat loaf better by making it bigger or leaving it in the oven longer.”

Evidently, you can’t make a toddler eat meatloaf/her dinner by leaving her in her highchair longer either.  Because this is what happens:

Here is a good recipe for meatloaf originally a Better Homes and Garden recipe, of course modified by me, to be healthier, and with Dave’s secret sauce recipe for topping.

Meatloaf

1 roll of ground turkey or 1 pound

1 egg

1/2 cup Italian breadcrumbs

1/4 cup milk, beer or apple juice (I think I have tried all and they are equally good)

1/4 cup finely chopped onion

1  peeled carrot finely shredded or chopped

1 celery stick finely chopped

2 tbsp fresh or dried parsley, sage, thyme, basil or oregano (whatever you want)

1/2 tsp salt and 1/4 tsp pepper

2 tbsp ketchup

1 tbsp Ketjap Manis – Indonesion sweet soy sauce (This is my secret ingredient which isn’t so secret to all Sabans who put it in everything)

1.  In a large mixing bowl, combine all ingredients and stir or get your hands dirty and mush them all together.

2.  In a shallow baking dish or loaf pan, pat mixture into the shape of a loaf, hence the name ;0)

3.  Bake in a preheated 350 degree oven about 50 minutes.

Top with Dave’s Indian BBQ sauce (it will be a secret until an upcoming post so stay tuned)

Makes about 4 servings

LAZY January 13, 2010

We all know that Anabelle is lazy.

I mean, she prefers to crawl or climb to her destination rather than walk, because quite frankly, walking just isn’t going to get her there fast enough.

There’s that whole tumbling down thing that comes with practicing walking upright like those other monkey-looking creatures know as Homo sapiens.

No, our little monkey is taking her sweet time with the whole walking bit.

But here is confirmation that she is, in fact, lazy!

Don’t be fooled that she is actually holding the bottle.  Her hands are resting on either side on the table.  She did this for 10 minutes while watching Elmo.

Baby, it’s cold outside! January 11, 2010

It has been a couple of weeks of record breakers and first timers.

It was 17 degrees this morning.

In Florida!

The Sunshine State.

Yeh, the sun was shining.  But baby, it was cold outside.

We’ve been warming up with potato soup and homemade bread.

Yeh, you read that right.  I made homemade bread.  You think that because my mother was a baker that I would carry that gene but nope, I don’t.  But I made french bread and it didn’t break anyone’s teeth!  So there is something to be said about that.  Apparently I am teachable.

Potato soup

6 slices bacon

5 large potatoes

1 1/2 tsp salt

1/2 cup sour cream

1/2 stick butter

1 1/3 cup half and half

black pepper to taste

scallions and cheddar cheese for garnish

1.  Cook bacon over medium heat until crisp.  Transfer to paper towel to drain and set aside to cool.

2.  Peel, rinse and cut potatoes to place them in large pot with enough well salted water to cover and bring to a boil.

3.  Cook potatoes till very soft.  About 30 minutes.

4.  Drain potatoes.  Discard water and return them to pot and mash well with potato masher.

5.  Add sour cream and butter and continue mashing.

6.  Add half and half, salt and pepper.  You may need to add a little more half and half for the right consistency.

7.  Bring the soup back to a simmer.

8.  Divide among bowls and garnish with scallions, cheese and bacon.  Serve with rosemary bread.

Rosemary bread

5 cups flour

2 tbsp sugar

2 tbsp yeast

3 tsp salt

4 tbsp chopped fresh rosemary

5 tbsp shortening

5 cups warm water

1. Mix dry ingredients and shortening.

2.  Add warm water.  Make sure it is not too hot or you will kill the yeast.  Add a couple more cups of water or flour to get the right consistency.  The dough must be soft and slightly sticky but be able to knead.  It is either an art or beginner’s luck to get this on the first try.

3.  Knead for 5 to 10 minutes into a ball.  Turn out into greased bowl.  Allow dough to raise for 1 hour.

4.  Punch dough down and cut in 4 pieces and roll each piece in whatever shape you would like.  To make french bread, roll out into a rectangle and roll up and tuck ends under and seal the end.  Roll out to a good length to fit whatever cookie sheet you have with room to expand with baking.

5.  Grease bread pan or cookie sheet and dust with corn meal.

6.  Allow dough to raise again for about 1/2 hour.  Preheat oven to 375 degrees.

7.  Brush top of bread with egg white wash and cut designs in it.  Criss cross for round bread, 3 scissor snips in french bread.

8.  Bake for 50 minutes at 375 degrees.  Reduce temperature to 350 after 30 minutes of baking to ensure tops are golden brown

9.  You should be able to tap the bread and hear a tympanic sound (air) to ensure it’s done.

Happy New Year! January 1, 2010

We had a Dutch feast for our New Year’s Day and had some friends over!  Even the kids loved it!

We had nasi goreng, baka bana, loempia, and satay with peanut sauce which can be found at street vendors in Suriname or Holland influenced by Javanese/Indonesian food!  Dave is such a good chef specializing in  Suriname food.    And of course, for dessert, Olie ballen, which translates to Oil Balls and is the traditional Dutch donut with apples and raisins that is used to celebrate the New Year in Holland.

Here are some recipes:

Baka Bana

2 very ripe plantains peeled and cut lengthwise
A little less than 1 cup of flour
2 tsp sugar
pinch of salt
1 egg
3/4 cup water
oil for frying
(cinnamon) sugar for sprinkling

1.  Mix batter.  It should be the consistency of pancake mix.

2.  Cut plaintain lengthwise right before dipping in batter completely.

3.  Fry in hot oil until golden brown.  Sprinkle sugar on top and smother with peanut sauce.

Olieballen

1 package yeast (1 tbsp)
1 tsp sugar
3/4 cup warm water
3 eggs, beaten
2 cups warm milk
3 tbsp light corn syrup
4 cups flour
1 tbsp. salt
1 cup golden raisens
1 cup chopped apples
(powdered sugar to sprinkle them with while hot and before serving)

1. Dissolve yeast and sugar in water; let stand in warm place for 30 min.

2. Combine eggs, milk, corn syrup, raisens, apples and yeast mixture in a large bowl.  And I mean LARGE, it raises A LOT!

3. Add flour and salt into mixture.

4. mix well for 2-3 minutes.

5. Test a spoonful of dough to see if it will fall into a “lump’ form from the spoon. If not, add more milk.

6. Let rise in warm place for 2 hours.

7. Drop by teaspoons into 375 degree vegetable oil.

8. Fry until golden brown.

9. Top with powder sugar while still warm.

Thanks Stacey for this recipe!  It is becoming a tradition.

Farewell Holiday Season! December 31, 2009

It is with great relief that we bid farewell to this year (at least that’s what Dave thinks so we can stop shopping, baking, cleaning and travelling!  I wish it could go on and on!)

We had a challenging year.  But are grateful for every day that we were blessed with.

We were grateful to spend the beginning of last year with Dave’s family and I was especially grateful to be at home with Anabelle.

We were grateful to be given jobs in a warm sunny place with people we like!

I am grateful to have survived a major car crash with an injury I can live with.

We were grateful for Marijke, Sarai, Theresa and Clover’s help with Anabelle while we settled into our new jobs.

I am grateful for the emotional, professional and spiritual challenge I had while I struggled to do it all and be the strongest and I am grateful for realizing that because I could admit that I am not always strong, does not make me weak.

We are grateful for the fulfilling callings that God has granted us in taking care of people’s lives, health and most importantly, their vulnerabilities.

We are grateful for hot dogs from gas stations on Christmas day, no traffic on the freeway and Sun Pass to avoid stopping to pay for tolls.

But during this holiday season, we are grateful for good friends that we could share breakfast, lunch or dinner with and family who were willing to cook dinner for us  without us having to do a thing! (Thanks Aunt Lorna, Uncle Harry, Stacey and Michelle).

We are grateful for sharing laughter with friends over video games and movies.

We are grateful for the perfect end to a tough year!

Can’t wait till the next time around.

We have decided that we will be different next year.

Keep things simple.  Write all the things we are grateful for down and put them in a box to read on Christmas morning instead of opening presents.  Read the Christmas story about the birth of our Savior on Christmas Eve.  Be charitable to those who are less fortunate.

There will still be cooking and baking.

AND for once I’d like to get some dorky family pictures taken and sent out as Christmas cards!

But in the mean time, here’s some of  this holiday season.

Anabelle’s very own kitchen.  Yes I am cultivating her skills at a very young age!

She opened presents so fast I couldn’t get a shot.  Ok, it was actually Dave opening them fast and Anabelle exclaiming OOOOH

Anabelle loved reading her cards.  She is so serious in all these pictures but she was ecstatic after opening presents.

Stop taking pictures of me!

Or else!

Grandma Gail

What Anabelle really wanted for Christmas was a WOO-WOO of her own.

No pictures of us as a couple or as a family.  I’m telling you I am determined to get family pictures next time around!

Domestic Feminism December 31, 2009

Have you heard of it?

I am starting a revolution.

I spent the last two weeks as a single parent while Dave worked nights at the hospital.  I loved every moment of it…but I did alot of backwards counting.

It is hard work being a single parent.  I don’t recommend it.  And I empathize with those who are.  And those who occasionally practice it.

Anabelle became such a Momma’s girl (which I secretly love) but occasionally do need a break.

Now, I am working nights for the next two weeks and Dave is the single parent.  Oh, revenge is so sweet. 

But, I do wish I could be at home cuddling with my two loves.

Merry Christmas December 25, 2009