Smothered Steak & Bowling Night

When Momma is happy...the whole house is happy!


Finally after five days of my son being sick he worked a whole shift today and announced he feels like getting out of the house...



Even though he feels better (still coughing) and no fever...Mom says a few hours will not hurt...


He says "The guys want to take you bowling, and then we will come back and have dinner together, Okay Mom"?...





Sounds all good to me, get me out of here and I will run up and down the lane and get some exersize...








I am feeling pretty good with my lessons from the best player and neighbor, John...and hit my highest bowling score in years...ever! See my ball rolling down that lane like a pro...Strike!







So what do I feed me and five hyped up 20-30'ing males who want meat and potatoes for their dinner? Of course a southern favorite of mine...Smothered Steak covered in onions, mushrooms, potatoes, and carrots...with a side of steamed Sugar Snap Peas...I should call it 'Really' smothered because to save time I pile all ingredients on top and cook in oven...the original just calls for shallow fry in flour and cover with onions and bake...but mine is healthier with no frying...

Smothered Steak & Veggie Bake

Preheat Oven to 375 degrees-

-In baking dish layer all these ingredients-

Pounded and tenderized Round Steak or meat of your choice
Sliced Onions...red and white
Portabello Mushroom slices

-Season in order with olive oil, garlic, salt & pepper, paprika, red pepper flakes, worcestershire sauce, sprinkle of whole wheat or flour of your choice (makes gravy)

-Place on top, and once again season lightly with above mixture...

Sliced Carrots
Quartered Red Bliss Potatoes

-Cover with foil tightly, and poke five or so holes in top to release some steam

Bake 375 degrees for about 45 minutes, or until all is tender...

My favorite key ingredient for gravy with meat dishes- A splash of whiskey! The alcohol cooks out, but it gives it this rich flavor to the gravy...after you pull the pan from oven take a saute pan and add a pinch more flour, olive oil, and heat up on medium high for two minutes, stirring...add 1 Cup or more of the juice from pan, 3 tablespoons whiskey; while whisking to remove lumps and reduce until it coats the back of spoon; remove from heat.

-Plate and spoon gravy over meat and veggies.


-Rinse and steam sugar snap peas for about seven minutes on stove top...

Chef Mom'E is extrememly happy today!

Banana Flip

I am having a banana flip...so here is the challenge bakers...when I was a young girl in Texas they had these thrift stores, Dolly Madison...my mom started buying bread and stuff there because like many others during that time...we were seven kids ( I am second youngest) and poor. My mom did bake, but I of course was the brat and did not like the usual rice pudding, custards, homemade strawberry and peach ice cream like my brothers and sisters. I really thought I was adopted, because they all ate things I just did not like! I liked chocolate and most of all BANANA flavored things like wacky taffy; while they all ate strawberry...but I have grown up...some...and will settle with a healthier version if someone can come up with one for me...

Well...my mom would buy me a bag full of these pastries I absolutly loved called 'Banana Flips'. They are a round cake, somewhat like a taco...and filled with a banana cream filling; which I would always pick out the ones with the most filling sticking out, so I could use my finger and eat some before I bit into the cake.

I have googled so many places trying to find them, because someone says they have them in Florida still...Has anyone seen them? Could someone come up with a recipe for me to try and duplicate? I know, I know, artifical flavoring was the key to the cream, but I just love bananas...even Sarah Lee pulled my other favorite frozen cake off the shelf years ago...remember the three layer banana icing and cake dream (pure junk I am sure)...and I remember I would devour it frozen...who needed to wait for it to thaw?

Why can I not take on this task? Because all you fabulous bakers out there in blog land that put my stuff to shame...I am better at the appetizer and entree stuff!

Folded over like a taco, Dolly Madison Creme pies of my youth was a banana cake with creme filling with Peanut characters on them. Anybody else remember them?...I gave Mistress of Cakes a hint to help in my quest...the carrot cake I made last night just did not do the trick, because I had a fluffy Banana Flip dream last night...


Mistress of Cakes came through, but if you still want to pass on recipes that duplicate the cake in the middle back...please do!
http://www.nicklesbakery.com/products/productDetails.php?id=2503

Cream Cheese Carrot Cake

My son's ex-girl friend came by to visit; they are great friends and she is like a daughter to me!

After days of eating my forced diet of sandwiches and soup because my son has been sick...another blogger gave me an idea...Lepkugen suggested I make cup cakes...I decided I wanted carrot cake...My son woke up feeling a little better and said "go rent Black Knight", and off I took to the grocery store...and this is what was left... I am a happy cooking camper now!


Carrot Cake

This recipe can make one big one like I did, but I doubled it and created layers... (organic ingredients)

3/4 cup brown sugar
1/2 cup butter, melted
2 large eggs
1 cup unbleached flour
1 teaspoon salt
1 teaspoon baking soda
1 1/2 teaspoon cinnamon
1/4 teaspoon cloves
1 1/2 cup carrots, grated (reserve 2/3 cup for garnishing pieces)

Preheat oven to 350° F.

Flour and butter one nine-inch cake pan.

Cream sugar, butter and eggs. Sift flour before measuring. Resift flour with salt, baking soda and spices. Add flour mixture to sugar mixture and stir until all of the flour is moistened. Fold in carrots and walnuts.

Put batter into prepared pan. Bake at 350° F until the cake shrinks from the sides of the pan and the center springs back to a light touch (approximately 30 minutes). Cool for 10 minutes in pan and reverse onto a cake rack.

When cool slice in half; ice layers and top/sides. After slicing sprinkle grated carrto on each piece.

Cream cheese icing

1/3 cup butter
3/4 cup brown sugar
1 cup cream cheese
1/2 teaspoon vanilla
Cream butter and sugar. Add cream cheese and vanilla and mix until smooth. Makes six to ten servings

Cure for a cold?

Probably not, but since I did not get to cook up a culinary creation with my son today like I wanted; this bacon swiss grilled cheese with a side of avocado will have to satisfy us. He has not been feeling good the past few days. A horrible cough and today woke up with a headache, so I figured he should stay in bed for the next few days with plenty of fluids, cold meds, and I we will hit the kitchen together in a few days.

Stroopie Waffles

A dutch favorite...and one of mine! My temporary home in NJ has plenty of Indian Markets and a great Asian Market as well, but I miss the stores where every ilse is like taking a trip to another country, like Central Market in my home state Texas. My son in Missouri took me to this market he loves (off Grand) with all its Asain ingredients he loves to cook with.

When I turned the corner and saw these packages of gooey goodness on the shelf...I heard a little devil on my shoulder say "Go ahead buy all six bags of them...you know you love them"! I would rather pick up one every blue moon to enjoy and resisted...with one in hand I hurried down and around to the next country...


The history of the Stroopwafel goes back until 1784. A baker from Gouda baked a waffle of old crumbs and spices and filled this waffle with syrup. The Stroopwafel was born. In fact the Stroopwafel was a rest product. And therefor a popular pastry among the poor. During 1784 the Stroopwafel was only known in Gouda. Nowadays every bakery in Gouda has its own recipe.

Traditional Syrup Waffles (Stroopwafels) are made with two thin wafle-type wafers that have a very special caramel filling. Sometimes hazelnuts or honey, or other flavors are added to the filling. The waffle is cooked at a very high temperature on a waffle iron then sliced in half. The syrup then spread on and the two halves come together again. The best way to eat a Stroopwafel is either at room temperature, or to heat it in the microwave for just a few seconds.

I remember traveling to Amsterdam when I was 22, and how in the open markets and on corners they had these street vendors selling cones full of crispy hot fries that came with mayonaise, but what got to me was the smell of the small round waffles being made right there on propane waffle irons to order. Watching them drizzle the syrup into the middle, then pressing them together for a long line of Stroopie heads like me. Next time you go to the ice cream joint that makes fresh waffle cones...take a whif...then try to imagine what I remember...and don't forget to walk along the canals while you are eating them with the envious looks on the boat passengers as they go by...

Are You A Hungry?

If your answer was yes, imagine the many others who feel this way each day...this is what a struggling family might see at meal time each day...an empty plate...if we can not find a way to help...

One out of every five New Jersey families does not earn enough to afford the basic necessities – housing, food and child care – although 85 percent of these households have at least one family member who is working. – Poverty Research Institute, June 2008

Many of us grew up in a household where parents barely made enough money to feed their children, but our parents still found a way to share with others. With a faultering economy and unemployment rise over the past years we are sure to see an even higher rise in the number of families going hungry.

Deborah Smith of Jersey Bites reached out to NJ resident bloggers a few weeks ago to participate in a campaign to help make others aware of the need for New Jersey Food Bank Donations, 'Don't Let This Bank Fail'. I intend to participate and hope you will too. Contact Deborah Smith at jerseybites@gmail.com for more information...

http://www.jerseybites.com/2008/12/bloggers-unite-to-fight-hunger-in-new.html

I have been forunate to learn and truley understand what it means to eat healthy and well rounded meals each day since I became a chef. Feeding our minds through education is also an important key to a healthy and well rounded life. I decided to research more about food banks, and realized I was clueless. I used to think that a food bank was just a large closet or warehouse that gave out bags of food to those who would ask. I discovered they have so much more on their plates.

The New Jersey Food Banks have on-site job training available through culinary skill programs, they distribute food to a wide variety of charitable programs throughout the state, they provide warehouse jobs to former offenders and addicts-in-recovery, children programs, thrift shops, and they are always trying to find ways to fight hunger in our communities. The problem is that they are not receiving the amount of donations to fit the need.

Warehouse shelves that are typically stocked with food are bare and supplies have gotten so low that, for the first time in its 25 year history, the food bank is developing a rationing mechanism. - CFBNJ

Join me on December 15th if you live in New Jersey, and blog about helping local food banks, and help make a difference!

Give food- When I shop for my family I will pick up extra food for the food bank once a month, and share this news with friends and neighbors.

Give funds- Develope a fundraiser with others to help raise money.

Give time- The CFBNJ list many volunteer jobs that might take an hour or two per week out of my schedule.

Cut out waste- I have already started in my house by only cooking what is exactly needed per meal, and have cut back on throwing out food we do not eat.

Volunteer, Donations/Contributions, Sponcership is all it takes to make a difference!

Mom, breakfast please?

How many kids today leave the house with out one of the most important meals for the day? When they move away to attend college you have no idea what they are eating, so when you get the chance to visit...fill the fridge and cook them up some old favorites, and I guarantee they will come home with a healthier attitude about their day!

The kid had to work a long double at the job yesterday, and again today. When arriving home he said "I do not have to be at work till 11 AM, so could you make me breakfast and let me sleep in". Of course I did, and hoped the smell of the cooking bacon, over easy eggs ranchero, and pan toast would lift him right up when the alarm went off, and it worked (in his face).




Endless mornings of him at age six coming into my room early morning on my days off and demanding that I get up because he was hungry drove me to teach him to flip his own eggs now and then. Really, to be my assistant in the kitchen so the process went a little faster. Teaching kids to cook is a good way to bond, get them to talk to you, and make them independent when they go off to college one day.

The more he helped me cook, the more he wanted it to become his profession. So at some point he cut this picture out, put it into a frame, and he still has it in the kitchen on the window cill. Tomorrow, he is cooking for me...

Blogging from St Louis -Chef E