Bean There, Havn't Done That

If you cook, you have had a food disaster. When we were first married my husband tried to bread chicken with whole oats. Terrible. Once when I was rushing I neglected to click down the bottom in my springform pan. Mess and cake goo all over me and the floor. This week someone near and dear told me a story about beans. She made the bean salad out of my book Cook. Rich sweet vinegary dressing, sweet peppers and beans. She filled two containers full one for her husband and one for her. She ate her lunch thinking hmmm, chewy but the dressing tastes divine. An hour later her stomach started to feel funny and then bad. She thought about her bean salad, she had soaked her dried beans over night, drained them and added the dressing. Wait, had she cooked them? No. "Oh my," she called her husband," honey have you eaten your lunch" He had and felt fine but when he arrived home that night he looked at her and said" What have you done to us" He was up all night visiting the throne and she was absconded to the throne room for a very long time in the morning.
Motto of this story, You have to cook not just soak your dried beans Or open a can.

POOG

I am not the most beautiful person in the world, my dog is not the smartest, my kids are not perfect, sometimes my house is a disaster, I make a mean cookie but sometimes I forget an ingredient and my husband, who is hands down the best thing that ever happened to me, is not always as funny as he thinks he is. However all of these things are OK.
I embrace the 80/20 rule to life. I give 80% of my focus and energy to 20% of the things I do every day and the other 80% of the things I do get 20% of my energy and focus. Sometimes I hit this target head on and sometimes I miss but that's OK.
 I figure it's the whole picture that counts not the individual entities and this lets me be a little easier on myself and others. In total discloser sometimes I am easy on myself and others and sometimes I am not but that's OK.
The funny thing is some people tell me from the outside looking in, it appears that I do have it all going on and that's more than

OK.

Deb's 50th BDay Bash

I was born January 26, 1963. Thank you to everyone for their fabulous BDay wishes. I am blessed with a soul mate, who I have now known half my life, 2 amazing boys and days filled with a love that carries me through the happy and challenging times.

Beans & Herbs Perfect Fresh Appetizer

This appetizer is easy, fresh, healthy and tastes great! Perfect for an afternoon nosh

Appetizer - Fresh Herb & Bean Dip

Equipment: Large bowl

Servings: 8-12

Ingredients

1 19 oz can cooked white kidney beans, drained, rinsed ( 1 cup)

2 cloves garlic

Zest & juice from 1 lemon (1Tbsp zest, 1 Tbsp juice)

¼ tsp cayenne pepper

½ tsp salt

2 Tbsp olive oil

1/3 cup packed fresh herbs, flat leaf parsley or basil or favorite delicate herb

French Stick / Fresh Veggies / Crackers

Order of Events

1. Put all ingredients into a food processor or blender and blend until mixed through.

2. Put dip into a serving bowl and rest in the fridge 1 hour before serving.
3. Enjoy!

This Weekend, One Pan Oven Pancake

One Pan Oven Baked Pancake

Equipment: 12 inch skillet preferably cast iron

Preheat oven: 400 F

Baking Time: 20 minutes

Servings: 4-6

I  adore one pan pancakes because they are so easy. My fabulous sister in law, Kathleen, flaming red hair, touched with grey now, and a fiery, warm personality to match introduced them to my future husband and I when we arrived in California to introduce him. She grew up in California calling them Dutch Babies. Last summer when we were entertaining 11 family members in our little mountain kitchen and I was over whelmed with yet another breakfast, Kathleen stepped in and made Dutch Babies to everyones salivating delight. I watched, thankful with the respite, drank coffee and jotted down the recipe she lovingly keeps in her head.  Here it is. Just as perfect on a wintery, cold morning in January.

Ingredients

1 large firm ripe pear, peeled, cored, sliced thin

1 lemon, finely grated, juiced

4 large eggs, room temperature

¾ cup whole or 2% milk

1 tsp vanilla

¼ cup sugar

½ tsp salt

2/3 cup all-purpose flour

3 Tbsp unsalted butter, in 3 slices

Order of Events

1.      Position rack in the centre of the oven and preheat to 400F. Preheat the iron skillet on low on the stovetop.

2.      In a bowl toss the pear slices with the lemon juice and set aside.

3.      With an electric mixer beat the eggs on high speed until thick and frothy, about 3 minutes.

4.      Reduce speed to low and add grated lemon zest, milk, vanilla, sugar and salt.

5.      Sift in the flour and mix on low until combined.

6.      Increase skillet temperature to medium, add the butter and when it begins to foam, add the pear slices, turn pear to coat with butter and arrange in a single layer.

7.      Pour the batter evenly over the pears and transfer the skillet to the oven. Bake until the pancake has risen, set in the middle, and evenly browned top and bottom, 18-20 minutes.

8.      Serve with your favorite topping, icing sugar, maple syrup, jam, yogurt, crème fraiche or your favorite.

Kitchen Gossip

Other firm ripe fruit would also work in this pancake. Very ripe and juicy fruits would prevent the pancake from setting properly.