Showing posts with label 241 Tote. Show all posts
Showing posts with label 241 Tote. Show all posts

Tuesday, January 24, 2012

T@tT: Cast Iron Jambalaya

Sometimes a one-pot meal is what I want to put on my table.  Learning about dishes that can come together in one-pot is something I learned on my own in my adult years as my mother never cooked that way.  Her style of cooking was firmly entrenched in the three/four elements separated by space, presented on a plate.   It seemed a time when different foods were not allowed to touch either while cooking or on the plate.  I remember my brother's eating up those different elements one at a time whereas I would take bites of everything without worrying about flavors "marrying" together.  Jambalaya is one of those dishes where I get to taste everything together ~ no segregation of flavors or textures. 

Chicken, Sausage & Shrimp Jambalaya
Two reason's why Jambalaya is so versatile:  the entire meal is cooked in one dish and in my case it's a Cast Iron pan ~ my hand's down favorite pan/pot in my kitchen.  If I were banished to a deserted island, my Cast Iron pan would come with me. The other reason why Jambalaya is so versatile is although everything cooks together (some parts separately at first), if someone doesn't like any one of the proteins, let's say the shrimp, that portion is left out of their bowl.  Makes it easy to serve picky my 13 year old.  

There are numerous iterations of Jambalaya all over the internet, mine being from American's Test Kitchen.  If you've never tried Jambalaya, go ahead and type it into your favorite search engine and start looking around.  

I've been sewing a lot the last week or so which has been wonderful - yesterday morning I made the 241 Tote by Anna Graham of Noodlehead that Toni had inspired me with back in early December.  It is a wonderful pattern and I am thrilled at how it turned out.  One bonus - it fits my iPad perfectly without lugging around a huge bag.  
241 Tote
I'm linking up with Debbie from A Quilter's Table for her Tuesday at the Table feature and 
 Fabric Tuesday  at Quilt Story.  

Spring semester begins today so I'll be filling up my backpack, queing up my iPod and walking to campus in a few hours to attend my first class.  I've got two methods class this semester - a lot to sink my teeth into but I'm more than ready for the challenge.  

Happy Tuesday to you all~

Tuesday, January 3, 2012

T@tT: Roasting Potatoes & A New Bag

Happy Tuesday Everyone.  After about three weeks off from classes, I'm diving back into school tonight to attend the orientation meeting for an online class I am taking for Winter Session.  Winter Session - three units in three weeks.  Oh my.

First up I'll show you a new bag I have started working on.  Leanne from She Can Quilt has made a bunch of the 241 Tote's by Anna Graham from Noodlehead and so I decided yesterday to purchase the pattern and cut into the fabric I purchased at Birch Fabrics, the brick & mortar store for while I was in Paso Robles, CA last week.
Fabrics are Boho by Annette Tatum for Free Spirit
Before I dive into the potatoes let me explain my title - if you are reading me, you must be reading Debbie from A Quilter's Table so my title today reflects how I want to show in my title every Tuesday how I link up to her Tuesday at the Table linky - just like a lot of us do for Lee at Freshly Pieced on Wednesday's.  Debbie - you're a rock star and you deserve the mention in the title.  :)

Last night for dinner I made Chicken Schnitzel, Roast Potatoes and Steamed Broccoli for the family.  As I was thinking through the meal during the afternoon, I realized that the Roast Potatoes would be a perfect "tutorial" to highlight here for those whom are interested in dabbling in new kinds of cooking methods.  I'm no pro - I just love to cook, so please don't judge.

Roast Potatoes
This recipe makes enough for 4 - one potato = one person so this is easy to half/double, etc.
4 Russet Potatoes
Olive Oil
Kosher Salt
425 degree oven
1 hour of your time

1.  Start with four Russet Potatoes.  

2.  Use a vegetable peeler to take the skins off. Careful - don't take your own skin off.  

3.  Cut each potato into roughly one inch slices (this is a personal preference - you could make them smaller)

4.  Put the slices into a bowl and pour about 2 tablespoons of olive oil over them and either use your hands or a spoon to coat the potatoes with the olive oil.

5.  On a flat baking sheet lined with parchment paper (yes, you need parchment paper) place each potato slice onto the sheet.  Then sprinkle with salt and pepper.

6. Place in your oven for about 30 minutes. Set your timer.  When the timer goes off the bottoms should look like this:
Nice crispy crust on the bottom 
7.  Turn all of the potato slices over and put the sheet back into the oven for about another 25-30 minutes.  When done each side should have a nice crispy crust and the inside will be very hot but fluffy and almost creamy in texture.

8. Serve with an entree and a vegetable and you've got a meal full of different textures and flavors which should (hopefully) please everyone.
Chicken Schnitzel, Roast Potatoes & Steamed Broccoli
I'm linking up with Debbie for her Tuesday at the Table feature - please visit her to see what she had to say about Root Beer.  

Let me know if you make Roast Potatoes and what you thought of it - and please don't hesitate to ask questions.  
Enjoy your Tuesday,