Let’s get one thing out of the way immediately:  Grandma Dottie was batsh*t crazy.  Don’t let her charming name fool you, people, the woman was N-U-T-S.  We can all admit to having a bit of “crazy” lurking around somewhere in our DNA, and my paternal grandmother is responsible for mine.  Those of you who are shuddering, while you conjure images of some sweet little Nana, can stop right now.  I assure you that there was nothing sweet –or little –about Dottie.

Garish moo-moo’s, plastic go-go boots, and “creative” religious beliefs aside, my grandmother was nothing, if not a fabulous cook (I must give credit, where credit is due, after all).  To this day, the mere thought of her baking powder biscuits makes me drool profusely.  So for that, Grandma Dottie, I thank you…. 

While it’s true that she never won “Grandmother of the Year”, Dottie could cook a mean pot roast.  As a kid, Lin-babes worked hard to lure me into eating anything having to do with red meat.  Remember Randy’s meatloaf scene from A Christmas Story?  That was me.  Dottie’s pot roast changed all of that.  It was like a gateway to my becoming a full fledged carnivore.  Oh…and the gravy that it yields? Forgetaboutit.  Amazeballs.

I present you with my attempt at recreating Dottie’s masterpiece (my dad may argue that Chicken Curry was her piece de resistance, so for the sake of argument, we’ll get to that dish another time)….

CRAZY ASS DOTTIE’S POT ROAST:
1 Whole(3-3 1/2 pound) Chuck Roast
1/2 Cup Finely Chopped Carrot
1 Sweet Onion, Chopped Fine
1 Tablespoon Minced Garlic
1 Cup Beef Broth (plus more if needed)
4+ Tablespoons Horseradish (TJ’s makes a spicy one!)
1 (15 oz) Can Tomato Sauce
1/4 Teaspoon Dried Thyme
Salt + Pepper
1 1/2 Pounds Assorted Root Vegetables, Cubed
(carrots, WHITE sweet potato, red potatoes, etc)

1.  Preheat oven to 275 degrees.   Pat the roast dry with paper towels, then salt and pepper the heck out of it.  In a dutch oven, heat 2 TBSP of vegetable oil over medium heat.  Brown all sides of the roast, only slightly browning the top.   Transfer roast to a plate. 

2.  Add chopped carrots and onion to the pot and cook until softened.  Add garlic and thyme.  Stir in beef broth, scraping up all the delicious bits on the bottom of the pan.  

3.  Return roast and accumulated juices to the dutch oven, and slather the top with horseradish–you want a thick layer.  GENTLY pour the tomato sauce over the top of the roast, making sure not to disrupt the horseradish.  Add a bit of water or broth to the pot so that the liquid comes about half way up the roast.  

4.  Cover the pot and cook on the lower bottom shelf for 2 hours.  After 2 hours, nestle the the root vegetables around the roast and spoon some of the cooking juices over them.   Cover and return to the oven for another hour.  Let it rest for 15 minutes before serving.   (Total cooking time for a 3+ pound roast = about 3 hours)  

I like to shred mine up a bit, and discard any marbled fat pieces.  Make sure to get as much of the tomatoey horseradish goodness onto the meat as you can.  Spoon a little of the cooking gravy over your root vegetables (white sweet potatoes are the BOMB with this roast), then say a little prayer for my Grandma Dottie and dig in!!!

This recipe was passed down from a friend to a friend to a friend.  I tinkered with it a bit, and gave some away in little gift bags over the holidays.  We  seriously could not keep our hands out of these nuts!   So, with the Super Bowl on the horizon, I thought I would pass it along.  They are the perfect combination of spicy and sweet (I highly recommend heating them up right before you serve them).  Enjoy!

2 TBSP Vegetable Oil, plus extra for the pan
2 Cups Whole Roasted Cashews
2 Cups Walnut Halves
2 Cups Pecan Halves
1 Cup Whole Almonds
1/3 Cup Honey, plus extra
1/4 Cup Brown Sugar, lightly packed
1TBSP Ground Chipotle Powder
Minced Rosemary, divided
Kosher Salt

Preheat oven to 350 degrees.  Prepare cookie sheet with vegetable oil.  Combine the nuts with 2 TBSP vegetable oil, coat evenly.  Whisk together honey, brown sugar, and chipotle powder.  Mix with the nuts to coat evenly.  Add enough rosemary to lightly coat, then season with salt, toss again.  Spread nuts into a single layer, drizzle on a bit more honey (continue to add more chipotle powder/honey until you are happy with the spicy/sweet combo), then roast for 20 -25 minutes, stirring half way through.  When they are golden brown, remove from oven and finish with remaining salt and fresh rosemary.  

This is, hands down, my favorite way to eat asparagus!  Thanks goes to my sweet momma for sharing her simple recipe (Lin-Babes is a total badass in the kitchen).  The asparagus is nice and light, but has a little crispy deliciousness from the parmesan that makes it super addictive.  We recently had this with the Horseradish-Crusted Salmon recipe from Real Simple.  You can bake them both at the same time– the salmon took about 10-12 minutes at 425 degrees.   It is a quick and easy dinner to prepare, from the fridge to the table in 30 minutes.

Parmesan Roasted Asparagus
1 bunch asparagus, ends trimmed
2 teaspoons olive oil (*start with one teaspoon, add more as needed)
1 to 2 tablespoons finely grated parmesan
course salt
freshly ground pepper 

Preheat oven to 425 degrees.  On a cookie sheet, lightly drizzle the asparagus with one teaspoon of olive oil at a time, using as much or as little as you need to lightly coat the vegetables (you don’t want to oil fry them).  Roll the asparagus in the oil until it is even.  Season with course salt and freshly ground pepper, then sprinkle on the finely grated parmesan cheese (buy pre-grated or use a microplane grater, just make sure it is fine).  Roll it around again, so everything is evenly coated.  Spread into a single layer, leaving a little room between each spear, so the heat can circulate around it.  Roast on the lower middle rack for about 7 or 8 minutes.  Take it out of the oven when it is still a bit firm (don’t overcook!).  Use a spatula to peel it off the sheet, it should have a nice, slightly crunchy layer on the bottom.  

A few months ago, we installed these ANNO STRA Panel Curtains from IKEA.  They are super easy to install, sturdy, and offer a sophisticated look for the money.  We’ve been burned on curtain rods in the past, and love the sleek design of the suspension set mounting – you can stack up to three panels, on each side,  which allows for complete coverage of a 9′ window when pulled together.   When retracted, they nest behind one another, taking up little space.

While I love the look and versatility of them (you can easily cut them to any length), they blended in too much with our Lenox Tan (Benjamin Moore) walls.  A few Saturdays ago, I decided that I couldn’t handle any more tan-on-tan, and we’ve been on a painting binge ever since.  My husband is a good sport, and the master at cutting in the edges– he trusts me just enough to roll it out.  He also has a great eye for color, and picked out “Metal Shavings” (Miller Paint), which we had mixed using Benjamin Moore (their paint has far better coverage and is easier to work with).  We are thrilled with the results…

BEFORE: "tan-on-tan"

AFTER: "metal shavings"

pendant light, panel curtains, and book case:  IKEA
coffee table and rug: DANIA
original artwork:  ”Eastern Gorge” by the lovely CATHLEEN REHFELD
ginormous dog bed:  RUFF WEAR

I love the contrast of the blonde wood and panel curtains against the dark gray.  It also makes Cathleen’s beautiful painting really stand out!  Our dog loves it too, apparently.

Coming up soon on the “Home Tour”:  the powder room, master bath, and new kitchen tile backsplash….we are on a tear, people!

We are currently snowed in, which is giving me a lot of time to think about FOOD.  Here’s a quick peek at this week’s menu:

MONDAY:  Turkey Sausage and Mushroom Ragu  (LOVE this recipe!!!)
TUESDAY:  leftovers (work in PDX)
WEDNESDAY:  Poached Salmon, Broccolini sauteed with garlic and chili flake, Winter Wheat Berry Salad (*I will sub sweet potato/cranberries for the carrots/raisins in this recipe)
THURSDAY:  Trader Joe’s Curry in a Hurry (work in PDX)
FRIDAY:  Celebrating my husband’s birthday with dinner at Henni’s Kitchen

That’s what’s for dinner around here.  You should head over to A Collection of Passions to check out my friend Kacie’s monthly (!) meal planning posts… so inspiring.

Here’s the best that I can offer for a BEFORE photo…(sadly, I had already removed most items before I thought about taking a picture).

BEFORE

I should probably explain that the colors in our house are mostly neutral.  I’ve been itching for some bright colors, and thought it would be a fun little trick-or-treat to paint the inside of the pantry in an eye popping blue.  I loooooove how it turned out.

AFTER

Step ONE
Purge.  I removed everything from the pantry and placed all the food items on our dining room table.  I put it where I could really see what I was dealing with.  I went through and tossed out unwanted items (WHY did I have a can of fruit cocktail in my pantry?  WHY?!  I can’t even remember buying it…or WHY) and anything that was past expiration.

Step TWO
Declutter.   We installed two hooks to get the mop/broom up off the floor, and removed anything else that had no business being in the pantry.

Step THREE
Beautify.  I scrubbed the shelves and wood floor.  Then I taped all the edges and painted the walls in Fairy Tale Blue by Benjamin Moore (our main home color is Lenox Tan, for reference).  It may sound crazy to take the time to paint what is essentially a closet….but it makes me so happy when I peek inside now.

Step FOUR
Containers.  Get rid of awkward bags of  rice, flour, sugar, etc. and replace with containers that keep things neat and clean.  Label anything that could get mixed up (bread flour vs all-purpose flour, for example).   IKEA and Target are great resources for bigger containers.  I love using mason jars and repurposing old jam and spaghetti sauce jars for smaller storage.  After being inspired by this zero-waste kitchen, I am trying to buy more things in bulk  (added bonus: I save some moolah).

Step FIVE
Divide.  Organize food into “zones”.  I kept all of my baking things on one shelf and put all my canned food, etc. on a different shelf.   I also kept my international ingredients grouped together.

Step SIX
Accessibility.  Keep the items that you use most frequently within easy reach.  My canning gadgets, for example, went to the very top shelf as I only access them during the summer.    Also, think about who uses your pantry–if you have little ones, you may want to store their snacks within their reach (or…not).

Step SEVEN
Reassess often.  I always laugh when magazines offer their tips for “must have pantry items”.  Your kitchen should reflect your cooking style.  If you use it a lot, keep it stocked.  I am not a big hoarder, so I only stock items that I burn through quickly.  I like to freeze things like chicken broth and tomato paste when I don’t use the entire package, so between my freezer and my pantry, things are fairly minimal.

Finally…
Love your home.  If there is a space that is bothering you, honor it, and make changes.  You’ll wonder why you waited so long….

photo credit: Heather Hands, The Flourishing Foodie

These brownies, by The Flourishing Foodie, are the best thing you will ever put in your mouth.  True confession:  I was lazy and used “Trader Jacques” Fleur de Sel Caramel Sauce…

…and they are were amazing.  The brownie recipe can be found HERE.

Next week I’ll share my recipe for the second best thing you’ll ever put in your mouth:  Sweet & Spicy Roasted Nuts (because who doesn’t love warm nuts?!)  Stay tuned!

Wishing you all a very happy 2012!  xo

Some of you have inquired about a few of this year’s Christmas decorations.  While I’ve been utterly consumed by the new course that I’m currently teaching, I did eek out time for some fun Christmas projects.  Thank you Pinterest!!!

The subway art came from the Mod Podge blog, you can download the free print HERE.   We had ours mounted on foam core, which kept the cost down and makes for versatile placement.

While I kept most things simple, I did spend a lot of time on my balls.  Felted balls, that is.  Following this tutorial from the Pickles blog, I hand felted 45 colorful balls from roving wool.  This video is also very helpful. My garland is about eight feet long, with two inches of space between each felt ball.  I struggled with whether  or not I should glue or knot them into place, but ultimately I did not.  I’m glad that I didn’t as the felt is “grabby” and they don’t move once you have them in place.

Here’s a close-up shot of my balls.  I heart them.  I found the bright colors at my favorite shop,  Knot Another Hat,  in Hood River.

We also visited these guys from Foothills Yarn & Fiber, near Odell.  I now want my very own alpaca for Christmas.

I’ve managed to keep everything else cheap & easy, just how I like it.  I love to display my cards every year, and found this peppermint striped ribbon in the half-off bin at Michael’s.  Using Krylon’s “Blue Ocean Breeze”, I spray painted clothespins to hang the cards with.

My mason jar obsession continues…

And I’m loving my candles with sugar and cranberries:

I hope that you are enjoying the season with your loved ones.  Merry Christmas and Happy 2012!  xoxo

photo by Adventures in Cooking

Because it’s almost Thanksgiving (what?!) and because I’m good at sharing….I thought I would pass this little gem along.  The fabulous Eva, over at Adventures in Cooking, posted this recipe back in September.  I have proceeded to bake (and consume) this bread more times than I can even count.  The only variation that I make is adding a dash of nutmeg.  Do not skimp on the buttermilk, as it gives the bread perfect texture (I ran out of buttermilk once, and substituted yogurt in my panicked state, which turned out fine– but I prefer the buttermilk version).   You could even spread on a bit of  caramel cream cheese frosting to really sweeten it up.  But then again, it is just fine on its own.  Enjoy!

Recipe here:  CHAI PUMPKIN LOAF

Is it really time to plan out the week???  Yikes.  Here we go…

Firstly, if you haven’t discovered Trader Joe’s Curry Sauces, you’re in for a treat (if you don’t live near a Trader Joe’s, I’m really REALLY sorry).  It’s the easiest weeknight meal ever, which I will get to below.  Secondly, as the weather has turned, I have busted out my America’s Test Kitchen, Slow Cooker Revolution book.  No, I’m not endorsed by them (I WISH), but it is my go-to during the winter months when I am working, so grab yourself a copy if you want to follow along (sidebar: No, you do not have to follow every complicated step offered in the book, just use it as a guide, people!).

Here’s my plan for this week (11/7-11/11), feel free to follow along or steal whatever works for you, again, this is mostly a way to keep myself accountable (and to avoid ordering take-out Thai food every single night of the week).

MONDAY: Pad See Ew (recipe HERE.  I buy most of my ingredients at the Lily Market in Portland).
TUESDAY:  Easy Trader Joe’s Chicken Curry & Jasmine Rice  (Directions below)
WEDNESDAY:  Chicken Vesuvio (ATK Slow Cooker Revolution, pg 83) and P-Dub’s Roasted Asparagus
THURSDAY:  Tuna Melts & Tomato Bisque (TJ’s stopped carrying my go-to bisque…sigh….I will be canning THIS soon).
FRIDAY:   Off to Bend to celebrate our friend’s wedding.  Congrats Jeff & Tina!!!!

Trader Joe’s Easy Curry in a Hurry
2 large frozen chicken breasts
1 cup baby carrots, cut in half
12 ounces baby potatoes (any variety), cut in half
1 cup frozen peas, rinsed
1 jar (11 oz) Trader Joe’s Yellow Curry Sauce (whatever jarred sauce you have available will work)
chopped green onion, cilantro, peanuts, and Sriracha for garnish
jasmine rice

Directions:  Empty jar of curry sauce into the slow cooker, with potatoes and carrots.  Add frozen chicken breasts, turning over once or twice to coat in the sauce.  Cook on low for up to 8 hours (ideally, you would cook them for 4-6 hours, but who works for 4 hours?!  If you DO cook them for a shorter period, nuke the potatoes in the microwave for a couple minutes before adding to cooker, as they will still be tough after only 4 hours).  When chicken is done, cut into bite sized pieces, stir in peas, and let them warm through.  Serve over rice with your choice of garnish.  **If you find that you are short on sauce or that it is too spicy, cut it with a little coconut milk or chicken broth.