How Not To Magically Turn Spaghetti Sauce Into Chili

Today in the kitchen I was attempting to cheat making chili.  Oh yes I did.  I got home from work, and was to tired to start something from the beginning, so was going to make something new from something old.

And just what was I using that is old, you may ask?  I was using some of my delicious spaghetti sauce that I was so clever to make a few weeks back.  Of course I always make way, way too much.  Most times this is accidental, but sometimes I like to do this on purpose.  This was one of those "On purpose" times.  You see, if you make up a huge pot of spaghetti sauce you can break it down into smaller portions and freeze them for a quick meal.  Or if you are adventurous, you can can the spaghetti sauce.  This is great too.

So today, I figured that I would save some time and magically turn my spaghetti into Chili.  "Ta-Da!"  

I chopped up some thick cut bacon and browned it in a pot, then drained it once it was cooked enough.  Next I put in my spaghetti sauce.  Now the magic is happening.  Open a can of kidney beans, drain and rinse... into the pot you go.  Next toss in a can of baked beans.  Give it a stir.  Are we done yet?  No.  How about a dash of liquid smoke?  Now the spices!  Ok, This is where my magic often goes astray.  I fail to measure the spices.  I dump in some Chili powder and some Cumin.  Ever smelled Cumin?  It smells great.  So I dump in some more... very precisely.  Give it a stir.  Wait a minute for it to heat some.  And a taste... hmmmm...  a little bland.  Well this is were I am bound for failure pretty much every time.  Maybe if I would just leave it and let it simmer, the flavors would come out a little more (don't forget that I already have spices from when I made the spaghetti sauce).  Anyways.  I taste.  I think.  Then I do what my nature can not resist.  I add MORE Chili, and Cumin....  perhaps too much.  So, I stir and simmer a little more, then taste again.  

Yep.  I did it, just as I knew I would.  I added too much.  It is way to spicy for me, I'm suspecting.  So I have a very small sample bowl... with sour cream.  By the time I am done, my eyes are sweating.  Who knew eyes could sweat?  I knew.  I've done this before.

Is all lost you ask?  Will she toss the pot of chlli?  

No! No, she will not!

Lucky for me that I made such a big pot of spaghetti sauce, that I have another container in the fridge to add to my flaming chili.  So into the pot goes more spaghetti and beans to calm the flames.  

The only problem is, I went from having a manageable cauldron of chilli bubbling to a big pot.  

Hmmmm.... Who shall I pawn some of this off on?  Bet my parents like chili...  they have no choice now.  I shall be the best daughter ever and bring them a nice container of chili.

Oat Delights ~No Bake Poop Cookies

For the longest time, I have only heard these cookies called Poop Cookies, then one day I was informed that they are actually called Oat Delights.  In my heart though, they shall always be known as Poop Cookies.  A Poop Cookie by any other name would taste so sweet.

These cookies are so yummy with their rich chocolaty goodness.  

Oat Delight ~ No Bake Poop Cookies

2 Cups Sugar

6 Tbsp heaped Coca Powder

1/2 Cup Butter

1/2 Cup Milk

1/2 tsp Vanilla

3 Cups Oatmeal

1 Cup Coconut

In a sauce pan over medium heat combine Sugar, Coca, Butter, Milk, And Vanilla until it comes to a boil.  Boil for about 1 minute stirring until sugar is dissolved.  

Blend Oatmeal and Coconut in a large bowl.  Pour chocolate mixture over oats and mix well.  

Drop by Spoonfuls onto waxed paper that you have before hand spread out on your counter.  

Leave until set.... if you can.  We find ourselves trying to gingerly pick them up while they are still quite soft... who can wait so long?

The sugar and the coca powder... oh what the heck, why not throw in a few extra scoops!

Blend together the sugar and coca powder

Oatmeal and Coconut, measured into a bowl.

Mix it together.

Alisha checking out what's cooking.

Sugar, Coca Powder, Milk, Butter and Vanilla all waiting to be heated.

Mix it all together while it heats.

It's a heating...

Keep on stirring.  

Yep, it's boiling...

Pour it into the oat mixture...

Mix it all together to coat everything well.

Scoop it out by the spoonful onto wax paper.

It takes 2 spoons to do this.  One for the scooping and one to push the mixture off the spoon.

Leave them to set ... if you can.   Mmmmmm! 

Introduction to The Kitchen Expedition!

I am very excited to be starting this new blog!

For a while now, I have been pondering a solution to the problem of me not living at Klew Nu Farms anymore and what it meant for my blog.  

Lately I had some people asking me for my doughnut recipe, and I posted on Klew Nu Farms, but felt a little weird about it because of where I am.  Yet I wanted to continue to post recipes and stuff like that.  So then it came to me, Why not write a little blog about what's going on in my kitchen.  

Let's admit it.  Kitchens are pretty happening places.  Lots goes on in them and lot's comes out of them.  It's a bit of an Expedition and Adventure just about every day.  Sometimes these things turn out wonderfully, and sometimes they don't turn out so hot.

Take for instance.  Today didn't turn out any exclamations of delight (Although yesterday did).  Today for supper, I wanted to do something quick and easy for dinner.  What I had really been craving, isn't to everyone's taste.  I wanted Perogies with mushroom soup.  Madeleine wanted Wonton's.... and well Alisha had been snacking and was only in the mood for a simple Sandwich.  You would think it would all be easy-peasy, but still sometimes things go awry, and somehow I got butter on the burner, which completely smoked up the apartment.  Luckily, in my brilliant quick thinking I thought to turn the breaker off for the smoke alarm.  But then, the lid wasn't completely on the salt shaker and I managed to liberally salt the kitchen.... thankfully I missed my own food, so I can still eat that.

So as you can see, things don't always go smoothly in the kitchen.  I plan on writing about these little things too.  Some of my recipes will be transferred over from my Klew Nu Farms blog, so that they are easy to find all in one place.  I'll continue to add recipes that are tried and true as well as first time attempts at some things. 

One thing that was totally awesome today is one of my friends dropped off some beautiful fresh eggs from her chickens!  I was super excited about it. 

They are so pretty!  

Bismark Doughnuts! ~ Boston Cream Recipe Included~

Bismarks

This doughnut recipe is excellent.  The texture is wonderful and chewy.  It's everything you could want in your homemade doughnut experience.  

You can use any filling in it that you want.  I have used various homemade jams in mine.  Also you can stuff them with whipping cream, or do Boston Cream style donuts. Pie fillings would also be excellent in them.   Put a glaze on them, or roll them in granulated sugar or icing sugar.  These donuts will have you reaching out for more.

1 cup milk, scalded

1/3 cup shortening (Or oil)

1/3 cup sugar

1 tsp salt

2 1/2 - 3 cups of flour  (I used 3 1/2 cups)

1 pkg or 2 1/4 tsp yeast

2 eggs

In a medium bowl combine shortening, sugar salt.  Stir in hot milk until shortening is melted.  Add eggs one at a time.  Beat well.  In a large bowl, combine flour (2 cups) and yeast.  Add milk mixture and beat until smooth.  Ad rest of flour to make soft dough.  Turn out on to a floured surface.  Knead until smooth and elastic.  Put in greased bowl and cover and let rise until doubled (1 1/2 hours).  Punch down and roll out 1/2" thick.  Cut with 3" round cookie cutter.  Place on cookie sheet and cover.  Let rise for 1/2 hour.  

Deep fry 2 min or until golden brown.  Turn several times during deep frying.  Drain on paper towel.  When cool enough to handle (while still pretty hot) cut a small slit in one end of the doughnut and slip a teaspoon of your favorite jam inside (Mine is homemade raspberry).  Pinch the slit shut and immediately roll in sugar.  (Either granulated or icing sugar (I've also done glazed).  Granulated sugar is our family favorite.

~*~*~*~*  Ok, I cheat and load all the ingredients into my bread machine on dough setting.  It does all the hard work, and the dough comes out in such an amazing state.  I use oil instead of shortening in the bread machine.  Also if I use the bread machine, I don't bother scalding the milk, I just warm it a bit.  If the dough is too sticky when you go to work with it, add a little more flour until it is workable.  The doughnuts are best the first day.  ~*~*~*~*~*

To Make Boston Cream Donuts, 

Vanilla Cream Filling:

2/3 Cup Sugar
2 Cups Whole Milk
1/2 Vanilla Bean split lengthwise or 2 tsp Vanilla Extract
1/4 cup Corn Starch
5 Large Egg Yokes
3 Tbsp Unsalted Butter

Directions: 

In a saucepan, combine the sugar, 1 1/2 cups of the milk, and the vanilla bean. Cook over low heat, stirring constantly with a wooden spoon, until the sugar is dissolved. Raise the heat and scald the mixture.

Meanwhile, place the cornstarch in a medium bowl. Using a wire whisk, gradually whisk in the remaining 1/2 cup milk until smooth. Add the egg yolks and whisk until well blended.

Slowly pour 1/3 cup of the hot milk mixture into the yolk mixture, whisking constantly. Gradually whisk in the rest of the hot milk. Return the milk-yolk mixture to the saucepan and bring to a boil over medium heat. Boil gently for 1 minute, stirring constantly.

Remove the pan from the heat and whisk in the butter. Pass the mixture through a fine-mesh sieve into a bowl. Cover with plastic wrap, pressing it directly onto the surface, and refrigerate until chilled.

Or

You could do what I do and use Vanilla Pudding made according to the package instructions.  This way is a time saver.

Chocolate Glaze Recipe:

I make this glaze after I have fried the doughnuts.

4 oz (4 Squares) Semi Sweet Chocolate
2 Tbsp Unsalted Butter
4 Tbsp Whipping Cream
1 Cup Icing Sugar
1 Tsp Vanilla Extract

Coarsely chop chocolate.  In a small sauce pan, melt chocolate, butter and whipping cream  stirring with whisk until chocolate is melted and it is all blended.

Whisk in icing sugar until well blended and smooth looking.  Whisk in Vanilla.

This glaze is really yummy.  Not overly sweet with a really nice texture.  I usually am not big on chocolate glazes, but I really do love this one!  

To Make Doughnuts:

Place Vanilla Cream Filling into piping tube.

After you have fried your donuts and they are pretty cool, make a small slit at one end of the doughnut.  Insert the end of the pipping tube and squeeze in some filling.  After the filling is in all the donuts, then you can spread on your Chocolate Glaze.  I store these in the fridge.

Here are my girls enjoying Jam Filled Doughnuts.

You can see that they can't wait to dig in.

Ahhh! The anticipation!  

Oh! The Excitement!

Those were some well stuffed doughnuts! 

Nothing like a smile around a mouth full of doughnut!  

Frog In A Pot

Last night I returned home from work to find this surprise awaiting me in my pot.

Apparently, the bowl that the kids tried to grow their frog in, was too small.... or perhaps it was a hint that they wanted to try something new?