An explanation

I've been absent for a while. From many things. But I'm not the only one who's been absent. My husband has been too- for two months! He was doing a rotation in Baltimore. 

As a result, I haven't been cooking much. 

I'm planning on jumping back on the train.

Me and my girls in our humble kitchen. Lasagna for a week!

Craisin Bran Muffins

I got this recipe from my sister-in-law, she brought some to me in the hospital after I had my first baby. Now, I give them to all my friends after they have babies. These are by far the best tasting bran muffins I've ever had.
I added a few things to tailor to my liking. If you don't like craisins, they are also so delicious with dried apples, probably any fruit for that matter.
For a real treat, I top them with cream cheese frosting, but that just makes them too good.

The best part about this recipe is that it makes a ton. I usually make a dozen at a time and keep the batter in the fridge for about two weeks.

Craisin Bran Muffins

Ingredients

• 3 c. sugar
• 4 eggs
• 1 c. shortening
• 5 c. flour
• 2 1/2 tsp baking soda
• 1 tsp salt
• 1 tsp cinnamon
• 1 qt buttermilk (can mix milk with 4 Tbsp lemon juice or vinegar)
  
• 4 c. bran flakes
• 1 to 2 c. craisins
  
• 2 c. boiling water
• 2 c All-bran
• Cinnamon & sugar mixed together

Cooking Directions:
Mix boiling water and All-bran, set aside. In large bowl, cream eggs, sugar, and shortening. Add buttermilk. Combine flour, salt, soda and cinnamon and mix into muffin batter. Stir in bran mixture and mix well. Fold in bran flakes and craisins.

Fill muffin tins and sprinkle with cinnamon and sugar. Bake at 320 for 20 min until toothpick comes out clean.

Cinnamon Pot-stickers

Any time we make Gyoza, we have extra wontons and so naturally we make something sweet.
These are quick and so scrumptious.

Cinnamon Pot-stickers
Ingredients:

• Wonton wraps
• Cream cheese
• Vegetable oil
• Cinnamon & sugar mixed together
  

Cooking Directions:
Place a small amount of cream cheese in the middle of the wonton wrap. Fold over wrap and pinch two sides together to close seams. Heat small amount of oil in fry pan over medium heat. Add wontons and fry until golden, turn over. Remove from oil and sprinkle with cinnamon and sugar on both sides. Enjoy this delightful treat!

My Marinara Sauce

Almost anything tastes better when made by scratch. I started experimenting with homemade marinara sauce when I got into freezer foods. Now the stuff out of the jar is bland and not worth my time (although I still have it in my food storage).
This stuff is so dang good, every time I make it, I scoop some into a little bowl for myself, sit down with some Italian bread and devour the whole thing.

And it freezes so well!

Marinara sauce
Ingredients:

• 2 cans whole or diced tomatoes
• 1 can tomato paste
• 1/2 to 1 c. water- depending on desired consistency
• 2 large carrots, finely diced
• 1 small onion, finely diced
• 3 cloves garlic, finely diced
• Olive oil
• Basil, 1 c. fresh, 2 tsp dried
• 1/2 tsp of each: Oregano, rosemary, parsley- more or less to taste
  
• Dash of sugar
  
• Salt & Pepper to taste

Cooking directions:
Combine canned tomatoes, tomato paste, basil, oregano, rosemary, and parsley in a blender. Chop to desired consistency. Set aside. Heat about 1 tablespoon olive oil in large sauce pan over medium-high heat. Add carrots, onion, and garlic and stir-fry until softened. Pour tomato sauce into sauce, stir and heat through. Add salt, pepper, and dash sugar. Add water small amounts at a time to desired consistency. Taste and add additional spices as desired.

Cool completely before freezing.

*Additional ingredients to add variety: red pepper flakes for spice, sausage, hamburger, meatballs, chopped spinach, 1/2 to 1 c. heavy cream.

Gyoza, aka Pot-stickers

As I've said before, my parents lived in Japan for a while so we ate a number of Japanese meals in our house on a pretty regular basis. Gyoza is one of our favorite treats that we didn't get so regularly. They are pretty involved but worth every second.

Gyoza
Ingredients:

• Wonton wraps
• 1/2 - 3/4 lb ground Pork
• 2 Tbsp Soy Sauce, more to taste
  
• 1 c. scallions, chopped
• 1 c. cilantro, chopped
• 1 Tbsp ginger, grated or minced
• Pepper, dash to taste
  
• Garlic Salt, dash to taste
  
• Vegetable oil

Cooking Directions:
(Set up: One cup with a little water. Two fry pans, one with vegetable oil. Another with a little water and a lid to cover it)

1. Brown the pork, drain liquid. In large bowl, mix in all ingredients except wonton wraps and vegetable oil. Set aside.
   
2. Cut wonton wraps into circles. The best way to do this is by place a cup upside-down on a few wraps and cutting around the edges to make a circle.
3. Place a spoonful of pork mixture in the middle of wonton wrap.
4. Using your finger, use water to slightly wet one side of the wonton wrap, this helps the two sides of the wonton stick together.
5. Fold the wonton wrap so that it makes a semi-circle. Fold small creases along the top edge and press with finger to close two sides together.
6. Heat vegetable oil over medium heat. Add a few gyoza to the pan.
   
7. Fry on each side until golden.
8. Heat water in a simmer, transfer gyoza to fry pan with water and cover until gyoza are slightly softened. *This step is optional if you would like them crunchy*
9. Eat and enjoy, dip in extra soy sauce.
   

Become an organized cook- Step 3

By now you should have your list of meals divided into categories, right?

Step Three

Assign the categories to days of the week. For example:

• Sunday: From Any category
• Monday: Soups, Salad, or Sandwich
• Tuesday: Italian or other
• Wednesday: Asian or Mexican

You get the idea.

Chicken and Rice Soup

I have tried a number of chicken and rice soups. This one has been our families favorite. Cumin, cilantro, and oregano give it a different flavor than a chicken broth based soup.

Its perfect with left over rice and relatively easy for a soup.

Enjoy!

Chicken and Rice Soup

Ingredients:

• 2 c. shredded or cubed chicken
• 1/2 to 1 c. rice, cooked, any kind (wild rice mix is great in this soup)
• 1 small onion, diced
• 2 stalks celery, chopped
• 3 carrots, chopped
• 1 c. cilantro, chopped
• 6-8 c. chicken broth
• 1 Tbsp cumin, more for taste
• 1 tsp salt
• 1 tsp black pepper
• 3 tsp oregano
• Dash Crushed red pepper, optional for spice

Cooking Directions:

Combine all ingredients in a large pot. Bring to boil then simmer on low for about 20 minutes.