Monday Missions {week 5}

First up. Bread? Baked.

That was my mission for last week; and I am not sure I can put into words how excited I am that I did it. I'm not sure why the prospect of baking homemade bread made me so nervous, but it did... and now? I've done it. Plus we have dough left in the fridge to make three more loaves. I used the basic recipe from the book Artisan Bread in Five Minutes a Day: The Discovery that Revolutionizes Home Baking that my friend Tracey recommended.

Best thing?  It really did take about five minutes each day (two day process) other than actually baking it.  AND it's crusty on the outside but soft and scrumptious on the inside.

.....

This week? A few basic 'to dos'. For some reason they are things that I am procrastinating doing, and once you see them, you will realize (as I must) that they aren't the type of things that should be procrastinated.

So...this week I will get the following time sensitive things done:
1. Make pediatrician appointments for kiddos during our April Minnesota visit.
2. Make cardiologist appointment for me during our April Minnesota visit.
3. Research possible trip to Isle of Skye (Scottish Highlands) over Easter.

Boring, right? But sometimes boring is what needs to happen.

.....

So what about you?  What's on the docket this week for you to finish and feel successful for finishing?  Let me know in the comments below, or on Facebook. If you have a blog and want to write your own post, please do! You can provide the link in the comments and we will all stop over.

Pin it? Do it! Week #1 : Lasagna. Garfield would approve.

You know when it seems like things are just meant to be?  I came across this link-up "Pinterest Kitchen" just yesterday.

THE SAME DAY I decided I needed to start telling ya'll about pins I have completed.  Like my BBF {Best Bloggie Friend...just came up with that, pretty great, right?  Pretty sure someone else came up with it first, but I am going with it for now},  Tracey at Control the Chaos does.

I could probably fill my entire blog with these posts, seeing as how I currently have 65 boards and 1929 pins.  Geesh.

Pin much?

So anyways... I made a few crock-pot dishes.  I love me the crock-pot {or slow cooker}, don't you?
Both of the recipes were featured by Yes, Teacher.   Here is the pin from her bloggie home:

Source: yesteachercrafts.blogspot.com via Jenny on Pinterest

Included in that collage are: Mac and Cheese (more on that soon), Enchiladas, Lasagna, Taco Chicken Bowls, Baked Potato Soup, and French Onion Soup.

{Side note: I am pretty sure I made that Baked Potato Soup last month.  It turned out like mashed potatoes.  At least for me (But, I MAY be culinary challenged).  Not bad. But not soup.}

Now, lets get down to business.
Lasagna.  Num.

That's my picture.  Here's the one from the original recipe web-site {click there if you want said recipe}.

Source: tablespoon.com via Jenny on Pinterest

Let's just say mine didn't look that pretty once I served it.  BUT, then I 'm not a food blogger or food stylist for that matter.  Although that would be a fun job.

I'd give this about an 8 out of 10.

Here is the dealio.  In a lot of these recipe it calls for pasta sauce.  Here is the quandary.

1. We don't like the prepared pasta sauce in Europe. {They add peppers.  Ick.  At least to us.}
2. We could get good ole' Ragu at Costco {yay, love Scotland!}, but my husband doesn't like it {picky boy}. 
3. Said picky boy has issues {think allergies} with whole tomatoes, so can't use stewed tomatoes, etc. to make my own pasta sauce. 
4. So I use pureed tomatoes and add my own seasoning. 

This time, I didn't add enough seasoning, so the only reason this recipe is getting an 8 instead of a 10 is due to my mis-seasoning.  

Next up: 

Mac and Cheese. 

Source: thriftydecorchick.blogspot.com via Jenny on Pinterest

I made this last night in honor of J#4's {my daughter} birthday.  

I didn't take any photos.  It was bad.  I am quite sure it was likely my fault somehow.  I used lower-fat cheese {what can I say? I'm trying to win a game people!}.  And our crock-put is ultrasonic.  It cooks EVERYTHING really fast.  

This one gets about a 2 out of 10.  At least the birthday girl had a few bites.  

But then we moved onto cake. 

That made everyone happy.  

#   #   #

Linking up with: 

Challenge Wednesday #16

Hey friends!

Wednesday!  Yahoo!  Almost half way thru the week.  What's on tap for the weekend???

I'm going be gearing up for "Game On!" {there is still time to join in!}

But first, Wednesday means that it is time for a challenge, and this time Tracey challenged me.  Go on over to her blog, Control the Chaos, and check it out.

If you are new around here, Tracey is a friend of mine {whom I wouldn't have met if it weren't for living in the Netherlands}, and we have been giving each other challenges.  She does her best to live a pretty natural lifestyle, using homemade products (food and otherwise), so there is less she has to worry about when it comes to...well, life.  And I am hoping to follow in her footsteps.  





Go on now...I'll wait.

Alright, now that you did that...what are some homemade items I should make?

Talk more soon pals.

Ba-bye for now.

Bucket List Update: Learn how to make omelets? Check!

There is SO much I want to tell you all about.

Our trip to Minnesota.

More about my one word for the year {BRAVE}.

And, oh, so much more.

But, the main purpose for this blog is to write about checking items off of my bucket list, each drop in the bucket.  Oh, you get the name of the blog now, huh?  {hehe}

So, first things first.

And, funny enough, this does actually sway into talking about our trip to Minnesota and being brave.

See, I had my brother teach me how to make omelets while we were back in Minnesota.  And it made me nervous...very nervous.

But, I was brave, because my brother worked at Perkins {a breakfast restaurant, for those not from the U.S.} in high school, so I consider him an omelet expert.  And he's a good teacher.  And has the perfect set up for it...its sort of like a cooking show.  Hehe.

But anyhoo... do you want to know the key to a really good omelet?

The spatula  {or turner, as the one I found here was called}.  Make sure it is thin...the thinnest you can find.

The recipe is pretty simple.  Obviously, eggs are involved.  Some milk {if you don't have ready beat eggs...you know, like if you live in Scotland and they don't have Egg Beaters}. Beat that together.  Pour on a pretty hot griddle. And then be ready.

BE QUICK!

This is the expert showing me how to spread the eggs.  I wasn't quite gentle enough.  I'm still working on that.  {wink}

Then load up all your goodies.  My favorite?

Cheese.  Of course. 

Then you gotta fold up the sides and get ready to flip that baby over onto the plate.  Another VERY key {and nerve-wracking for me} part of the process.  

We spent one morning with my brother D {which happens to be what J#3 calls him...D} teaching me...sort of like that cooking show I mentioned.  Then, when we had another morning where I did it myself.  But with help, of course.  Then we made them for the family.  

That was my real test... 

A happy customer?  Perhaps.  Although on his "comment card" he mentioned I could have included more ingredients.  But overall, I think he rated it a 4 out 5.  

Pretty good for a first try, huh? 

Oh, and who photographs an omelet on a yellow plate?  Me.  Oh yeah,  this girl, right here.  Sigh.  

So I bet you are wondering if I've tried it back here in Scotland. I have...but I need to get used to our gas stove, the pan was a bit hot and my omelet was brown.  

Hmph.

I guess the student still has some homework to do.  

Challenge Wednesday #4 : A book report??

Hello friends.  Do you know how long it has been since I have done a book report?  A good, long time.  
But last week Tracey challenged me to read the book "Food Rules" by Michael Pollan.  And, summarize it.  So it was time for a book report.  And I got in the groove.  I even made sure I had an attention getting introduction.  Wanna hear it?

“A land with lots of herring can get along with few doctors.” –Dutch Proverb


I've gotcha intrigued, don't I?   Click over here to read more.  

Challenge Wednesday #2

This Wednesday, you will find me over at Control the Chaos.

Click on over to see how I did with the challenge to make a staple item from scratch.  Did I do it?  Was I successful?  Will I do it again?

Here's a hint...

Now go check it out!

And, of course, you just have to see what I hand to Tracey as her first challenge, don't you?

What's Cookin' Wednesday: Easy Chicken & Cheese Enchiladas

Num Num Num.  That is all I have to say to introduce this recipe.  This is probably one of my favorite meals to cook.  It is easy, can be altered if needed {just wait and see what I mean} and delish.

We had leftovers, and I have had this for lunch for the past two days.  I don't usually "do" leftovers, so that must tell you something, right?

So I pulled the original recipe from a magazine, back in the day.  It is a Campbell's recipe, so yes "cream of something" soup is part of the recipe.  But Netherlands friends, don't fret, I have adapted it for life here in the land of no convenience.  I kid, I kid.  Well, just a little.

And for those of you in the U.S. now thinking to yourselves, "they don't have cream of anything?", all I have been able to find readily available is cream of mushroom soup.   And it has huge mushroom chunks in it.  Just sayin'.    On our trip to Scotland in May I did scope out the soup situation, and we are in luck.  I don't think it was Campbell's, but they do have some more "cream of ___" soups.  Whew.

Alright, I am done babbling now.  Since I have a few versions of this recipe this is going to be a long recipe post. :-)

Click here for a clean version of the original Campbell's recipe, because I am going to show you how we changed it up below in the U.S. AND in the Netherlands.

Campbell's professionally food styled photo of the recipe.  Num, right? 

What do you need? 

IN THE U.S.:

1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)

1/2 cup sour cream

1 cup Pace® Picante Sauce Enchilada Sauce

2 teaspoons  1/2 teaspoon chili powder

2 cups chopped cooked chicken

1/2 cup shredded Monterey Jack cheese

6 flour tortillas (6-inch), warmed

1 small tomato, chopped (about 1/2 cup) (OPTIONAL)

1 green onion, sliced (about 2 tablespoons) (OPTIONAL)

So, the notes on this recipe... We don't do whole tomatoes (or even sliced) in our home.  We have peeps with issues with tomatos, so that is why we use the enchilada sauce and make the tomato (for garnish) optional.  And we are NOT major spicy fans. So, that would by why I have cut the chili powder down to a fourth of the original amount.  Feel free to include more if you like the spicy stuff. 

IN THE NETHERLANDS: 

1 can Unox Kerrie cremesoup

1/2 cup sour cream

1/8 tsp. chili powder

2 cups chopped cooked chicken

1/2 cup shredded cheese (of your choice, we use the Goudse Belegen, 48+)

6 flour tortillas (6"), warmed

1 small tomato, chopped (about 1/2 cup) (OPTIONAL)

1 green onion, sliced (about 2 tablespoons) (OPTIONAL)

Do you see the tiny sour cream containers that we get here?  

And sometime when you see me in person, ask me about the time I could barely reach the sour cream.  Yeah, not a pretty moment. 


Notes for everyone:  Feel free to add more cheese.  Always. To every recipe.  Especially this one.  And no, I am not saying that because I used to work in the marketing department for a company that sells cheese.  I just love cheese. 


Alright, so what do you do?  
I am not going to change this for each country.  You all are smart cookies, you will know what applies to you.  And if you don't feel free to contact me with questions.  I won't laugh.  Trust me.  I almost posted a question on how to tell if an avocado is ripe on Facebook today.  


You can stop laughing now. 

• Heat the oven to 350°F (175°C). Stir the soup, sour cream, picante sauce and chili powder in a medium bowl.
• Stir 1 cup soup mixture, chicken and cheese in a large bowl.
• Divide the chicken mixture among the tortillas. Roll up the tortillas and place seam-side down in an 11 x 7 x 2-inch baking dish. Pour the remaining soup mixture over the filled tortillas. Cover the baking dish.
• Bake for 40 minutes or until the enchiladas are hot and bubbling. Top with the tomato and onion (if desired).

Please refer to photo at beginning of post.  Trust me, this is fabulous.  But I am still working on my food photography. 


So, can anyone tell me how to tell when an avocado is ripe? 


Make sure to check out the other nummy recipes at Life as We Know it with Two Twinkies & a Tator Tot. 

Wordless Wednesday (well, almost)

Let me tell you a bit about this egg: 

1. Well, it almost made me gag. 
2. Made me realize I REALLY need to check the eggs before leaving the store. 
3. But then I decided I might have gagged in the store, and well, that wouldn't have been pretty. 
4. Has me thinking organic is definitely the way to go. 
5. I might be a bit naive, but did, in fact, wonder if there could be a little chick in there. 
6. Yes, we cracked it.  There was just a yolk and the egg white inside. 
7. Whew. 
8. Yes, I made J#1 do the cracking. 
9. And I made sure to wash my hands VERY well before continuing to cook. 
10. Without that egg. 

J. Homemaker Series #3: Easter Dinner (better late than never)

Where have I been?!?!  Well, France.  At least for a few five days.  Is that a good enough of an excuse for almost two weeks without blogging?  Paris is on my bucket list!  More to come on that in a future post.  

First up, Easter.  Seeing as how it has been nearly two weeks since the day, I figured I better fill you in!

So, on my bucket list, under cooking, #2 is to cook a Thanksgiving dinner (pretty much on my own).  Obviously, this won't apply so alas, I can't check that item of my list.  Oh, and it will probably be at least two years before I can check that item off my list anyways--many favorite Thanksgiving dishes are hard to make here in the Netherlands, since some of the ingrediants are hard to come by.

But back to the subject at hand.  I DID make this whole Easter dinner by myself.  

lamb, cauliflower, potatoes and cookies!

Funny story about how we ended up with lamb.  Well...funny to me.  

What I was really looking for was ham.  But the only ham I could find within my walking radius was sliced (for sandwiches) or cubed (scrumptious in scrambled eggs).  Both not Easter dinner material.   On my search for the ham I stopped into a "vleesspecialist" (a.k.a. "meat specialist") that I pass each time I head to our mums & toddlers group.  

I asked Mr. Meat Specialist first if he spoke English.  "A little", he says.  That is what most Dutch folks say here.  And they then go on to speak more fluent English than my two-year-old.  Well, at this point that isn't too tough of a feat.  But my point is just that they usually can understand everything I saw and have a full conversation with me in English.   

I pointed into the meat case.  "What's that?"

"Lamb," says Mr. Meat Specialist. 

"I'll take it," said the novice cooker looking for something relatively seasonal, so to speak, for the rapidly approaching holiday.  Have I ever cooked lamb before?  Nope.  Was I a bit nervous?  Um, yeah.

So, did it turn out? Oh, yeah.  It turned out fabulous.  

Perhaps a new tradition was born.  I can't say that I was extremely gutsy or creative with side dishes (cauliflower with cheese and mashed potatoes), but one thing at a time, right? 

I turned to foodnetwork.com for this Herb Crusted Lamb recipe from Giada.  Love her!

The rest of Easter day was beautiful, in the 70s, and a fun day to relax and hang out as a family.  Here are some photo gems to enjoy: 

family photo.  fun. 

J#4 with her first Easter treat: Jelly Beans.  :-)

Oh, sweets.  After a my 40-day Lenten abstinence from sweets, Easter cookies and chocolate tasted pretty good on Easter Sunday.  

goofy #3

J. Homemaker Series #1: Popovers

Welcome to a new feature on the blog, the J. Homemaker series.  The plan is to publish a post each Wednesday dealing with homemaking.  For those of you who have known me for some time (or maybe not that long too), you will know that before moving to the Netherlands I was NEVER known as "Suzie Homemaker".  But, seeing as how cooking and cleaning are now two of my main responsibilities, needless to say, I have "seen the light".  Or, the inside of an oven.  A lot.  

I kid, I kid.  It may sound from that last sentence that I am not enjoying my new found relationship with the kitchen, but I really am.  In fact, there are a few items on the bucket list that are a product of this.  For instance, popovers.  

I have had a popover pan for over five years (maybe even longer--it has been SO long, I am not even sure how long I have had it).  It has moved from Minnesota to New Jersey, back to Minnesota, and finally it took a trip across the ocean to the Netherlands.  

Popovers are one of my favorite treats.  I sometimes frequent restaurants just because they serve popovers. So, it was finally time to try to make them myself.  I was a bit intimidated because I had heard that popovers are difficult to bake successfully.  So, on a quiet Sunday afternoon (obviously, had to make sure J#1, my kitchen guide, was home), I made an attempt.  

first, the pan.  it should really have it's own passport.

next, the ingredients

The recipe I used?  From the packaging that came on the pan. Here it is, in case you want to try this at home: 

1 ¼     cup flour

1/3      teaspoon salt

3        large eggs

1 ¼     cup milk

2        tablespoons unsalted butter, cut into 6 even pieces

1        tablespoon unsalted butter melted

Oil or spray (with nonstick vegetable oil spray) popover pan.  Preheat oven to 400 degrees and set rack in middle of oven.  Preheat popover pan in oven about 2 minutes.  Blend flour, salt, eggs, milk and melted butter until mixture is the consistency of heavy cream, about 1 to 2 minutes.  This can be mixed in a food processor, blender, electric mixer, or with a hand mixer.  The batter can be made ahead of time and stored in the refrigerator.  Batter should be used at room temperature.

Place 1 small piece of butter in each cup and place back in preheated oven until butter is bubbly, about 1 minute.  Fill each cup half full with batter and bake 20 minutes.  Reduce temperature to 300 degrees and continue baking 20 minutes.

Makes 6 popovers.

So, how did they turn out?  

not perfect.  not disastrous either. 

would have preferred them to be a bit more airy. 

So, final thoughts:

1.  Our oven here only goes up to 200 degrees Celsius, which is not quite 400 degrees Fahrenheit. Perhaps why these weren't as perfect as I would have liked. 

2.  I forgot to spray the pan.  I am going to give the folks in the photo below credit for that.  

okay, that isn't fair.  it was my fault.  but I just wanted to
post this photo.  he's got his hands full, huh? 

3.  They were enough of a success to cross of my bucket list.

Will I try them again?  You bet.  But, for guests.  Found out that J#1 doesn't love popovers, so don't want to use about an hour of my time baking them just for us.  

So, how about it?  Want to come over for some popovers??? 

P.S.  Please forgive the less than stellar photography.  Obviously, I haven't gotten to that item on my bucket list yet.