Cookbooking: A journey through 40 cookbooks!
Ok so I finally had time to get to the grocery store to get the ingredients for some of the new recipes I wanted to try! It was one of my New Year’s Resolutions to make at least one recipe from EVERY cookbook I own. I just counted – 40 total. Phew…
Anytime, so it’s time to START! I’m going randomly, so take them as you will…
Also, super side note, remember that time I always think I can make things better when it comes to recipes? Yea it didn’t stop with this project. There were a couple changes made (e.g. chicken/shrimp/sausage for a whole duck…) but pretty much everything is the same. ENJOY!
Original recipe: NBC Sunday Night Football NFL Cookbook (yes, there is such a thing haha)
Cooking needs: Large pot, large pan
- 2-4 chicken breasts
- 1/2 C shrimp
- 1 summer sausage
- 1/2 C all-purpose flour
- 1/8 C vegetable oil
- 1 C mushrooms (chopped)
- 1 C onions (chopped)
- 1/2 C yellow/orange/red peppers (chopped)
- 1/2 C celery (chopped)
- 1 T garlic (minced)
- 1 12-oz bottle stout beer
- 3 C low-sodium chicken broth/water
- 1/2 t thyme
- 2 bay leaves
- 1/4 t cayenne
- hot cooked brown rice
- In a large pan, cook your meats. Season with salt and pepper. Then set aside.
- In a large pot, add oil and flour. Cook over medium heat, stirring slowly and CONSTANTLY. This takes approx. 20 minutes. Cook until it’s brown – like chocolate. It’s weird, I know.
- Add mushrooms, onions, celery, peppers and garlic and cook, stirring, for 4-5 minutes until the vegetables soften.
- Add 3/4 of the beer and stir to incorporate.
- Add broth, thyme, bay leaves, cayenne and 3 t salt. Stir well.
- Raise the heat and bring to a boil.
- Return your meats to the mix and lower the heat to a simmer.
- Cook, uncovered, stirring occasionally for approx. 1.5 hours. Be sure to skim off fat and foam that rises to the top.
- Right before serving, cook rice (I used whole wheat brown rice).
- Serve in a bowl with scoop of rice and gumbo!
Pumpkin Butterscotch Chip Cookies
Original recipe: Big Fat Cookies
- 2 C all-purpose flour
- 1.5 t baking powder
- 1 t baking soda
- 1/2 t salt
- 1 t cinnamon
- 2 large eggs
- 1 C sugar
- 1/2 C butter (I used Brummel & Brown)
- 1 C canned pumpkin (make sure you get pumpkin not pumpkin filling!)
- 1 t vanilla extract
- 1 C butterscotch chips
- Position your rack in the middle of the oven. Preheat the oven to 325 degrees.
- In a medium bowl, stir flour, baking powder, baking soda, salt and cinnamon together and set aside.
- In a large bowl, beat eggs and sugar until smooth and lightened in color.
- On a low speed, mix in butter, pumpkin and vanilla until blended.
- Mix flour mixture to incorporate it.
- Fold in butterscotch chips.
- Using a tablespoon or ice cream scoop with a 1/4 C cup, scoop mounds of dough on to baking sheets. Keep cookies at least 1-12 inches apart.
- Bake cookies for approx. 15 minutes until the tops feel firm.
I WOULD have posted a pic of the cookies all done, but they got eaten WAY too quick for that! haha
TWO DOWN. 38 to go…