So Many Recipes, So Little Time... - Stevie's Crazy Kitchen Blog at Allrecipes.com - 286599

Stevie's Crazy Kitchen

So many recipes, so little time... 
 
Oct. 17, 2012 11:38 pm 
Updated: Oct. 25, 2012 1:15 pm
If "a stitch in time saves nine," then why can't I ever find time to make near the recipes I'd like to try out?  Currently, I've got fresh strawberries to deal with - and apples, but fear they may rot before I get to them...  I've all of the ingredients for an orange gelatin salad I found here, while it contains cottage cheese, it does sound more sweet than savory as it calls for mandarin oranges and "whipped topping."  These "wishes" don't take into account that I do have a hum-drum routine, and need to feed cats/dogs, myself lunch, dinner for two usually... go to the store to get the stuff to make all of these meals, bake, stir fry, steam, broil...  Well, you get the idea, simply there are "must do's" on a daily basis, which leaves little time/energy to do the "want to's!"

My latest mission is to bake molasses bread...  Now there are way too many recipes out there, but my desire is to find a recipe similar to the Black Angus restaurant chain - they serve the most delectable dark bread - nearly black, in fact.  By the time the beverages arrive, there is a mini loaf of warm bread, and plenty of butter on the table!  I do believe that I've found one that might work, again here at AR, but at this moment I fear that if I leave this page to find the name/link, I'll lose this post...  Still haven't figured that one out, but surely I can bounce around, and then return...  An issue for another time.

Then bring into the list all of the other recipes I'd like to try - far too many of them for me to keep track of!  I guess I simply must clear a day or two on my calendar and designate them strictly for "fun" cooking, and if a dinner meal happens to fall into that category, even better!  Perhaps part of my dilemma is that I've stopped cooking with l/o's in mind, so there aren't always "warm ups" in the frige for dinner...  Not to mention that it's soup weather now, but as I discovered this morning, I do have frozen containers of soups left from my "alphabet soup" series...

Tomorrow, I do have chili in the frige, and think I'll bake some cornbread for along side...  After doc appt, providing that I'm still alive (have to wait for doc to confirm that one... lol) I might just have time to make that batch of applesauce, do something with the berries and make the gelatin.  Now it's in print, doesn't seem like that much!

I also have to wonder, with all of the wonderful dishes I'd like to try, why do I keep going back to the mundane for dinner each night?  Maybe it boils down to my "want to's" not being entree recipes, and one can't survive on side dishes, and desserts all of the time!  I am thrilled though that winter squash are in the stores at reasonable prices.  I've about devoured an entire spaghetti squash, but fear that what's left must go to the freezer for later! 

Best I bid you all a good night... thanks for listening to my rantings!  Be happy, be healthy, be crazy!
 
Comments
Oct. 18, 2012 4:53 am
As always, enjoyed your post. Strawberries - our local supermarket had them on sale for $2.99 this week. I picked up a package, but since I know from previous experience, they're apt to start to rot before I've remembered to either finish eating them or do something with them, started right in by making a delectable salad for lunch of lettuce and baby spinach, sliced strawberries, chopped celery and walnuts, and topped with a raspberry vinaigrette dressing - was good. Other fruits can also be substituted, originally had it with cherries and nectarines and that chef's special dressing which was to die for. Just throwing it out there for a possibility of using some of those strawberries in a couple of lunch salads for you. BTW, I too, am drowning in apples in the crisper and bags right now. Even with pink applesauce, harvest bread, applesauce muffins (from AR, Mother's Applesauce Muffins), and giving a bagful to a son, looking for innovative ways to use them up - keeping in mind that I am a family of "1". Happy cooking and eating!
 
Oct. 18, 2012 7:26 am
I have a soft spot reserved for that black bread, also. I never thought it was a molasses bread, though. (Bad connection between my tasters and my memory?.) You have put me in mind for Pumpernickle, though. I think I'll make a loaf and have Reubins this weekend. ... How about sharing your ideas for that spaghetti squash? ... The drought really affected the winter squash, it is very stringy when baked and dries out quickly. This year it must be cubed and steamed to make the strings less of a problem.
 
Oct. 18, 2012 8:59 am
You have me drooling, Mike. Love pumperknickel and LOVE Reubins. Haven't had one in ages.
 
Oct. 18, 2012 9:34 am
There was a restaurant here that brought a dark almost black roll to the table that was SOOO good. I have never been able to duplicate it so if you get there please share! My orchard churned out apples despite the drought and me culling them several times for fear I would lose some trees. Redneck Gramma shared the most amazing way of getting juice from them, plan on putting that in a blog soon because the kid said "it tastes better than storebought". Mmmmm Ruebens!
 
Oct. 18, 2012 10:05 am
Lithuanian neighbor who lived next door to us when I was a kid, used to make her own "black bread" and would hand the heel of the loaf over the fence to me - I was probably 4 at the time, but remember it clearly and her saying to my mother, "It's goooood for her." Very strange to my mother who was a Wonder Bread devotee!
 
Oct. 18, 2012 3:48 pm
> "but at this moment I fear that if I leave this page to find the name/link, I'll lose this post..." all you need to do is open up a new tab in your browser.
 
Oct. 18, 2012 9:06 pm
http://allrecipes.com/personalrecipe/62235890/outback-bread/detail.aspx ~~ This is spot on the same as Outback's black bread. It would be a good part of any meal. I keep BLSL chicken thighs in my freezer for those days I have no idea what to cook. They are flavorful and cook quickly, but remain moist. Just relax, you can do whatever you want, whenever you want. You are the boss of your kitchen! Have fun.
 
Oct. 19, 2012 8:07 am
Sweet Cook, I finally got to those berries yesterday afternoon.... Your salad sounds delish, btw! Too bad they weren't very ripe though! Quartered them, and doused them in sugar - letting them hang out in the frige! Be well, and enjoy them apples! Yum, Waldorf salad, applesauce, apple crisp, pork chops with apples....
 
Oct. 19, 2012 8:14 am
Mike, I looked at the "Black Angus" website yesterday, and read that all meals are served with warm "sweet molasses bread..." Per the spaghetti squash, I like it simply cooked with butter (or margarine) melted on it! But then, I love the stuff! Not bad either with marinara sauce on it, or try it with alfredo? How about mock hollandaise? Giving myself some ideas! Be well! Got me wanting a rueben now!
 
Oct. 19, 2012 8:17 am
Cat, how woderful to have an orchard... used to be a fall tradition when I was young to head to Aunt/Uncle's in the fall, buy a bushel, and get fresh (unpasturized) cider! Sure miss those days! Be well!
 
Oct. 19, 2012 8:20 am
Sweet cook, Lithuania eh... Interesting! Gotta try that recipe today! Be well!
 
Oct. 19, 2012 8:22 am
King, the more "technical" terms aside, I think I've been doing as you are suggesting, I just don't always think to follow that procedure... Gettin old, ya know! lol Be well! thanks for the tip!
 
Oct. 19, 2012 8:28 am
BigShotsMom, you are, as always, correct! I alone can call the shots- it's just that some days "we" are handed a few unexpected hurdles that tend to really mess with my head! As my frige magnet reads, "life is what happens, when you're making other plans!" I do wear the "crazy-hat" with pride, afterall! Be well!
 
Oct. 19, 2012 6:18 pm
> "Gettin old, ya know!", yep I know.
 
Susie 
Oct. 20, 2012 1:20 pm
I love to make apple butter in the crock pot when the apples are in season. The house smells so good. My grandmother made brown bread with molasses and she used graham flour. It was the best bread ever. I am not able to find the graham flour any more. Any suggestions for me? Thanks.Susan
 
Oct. 20, 2012 2:16 pm
Susie, if you google Amazon.com and then "graham flour" you will find sites where you can order it. Hope this helps.
 
Oct. 22, 2012 2:42 pm
You can also get graham flour and all manner of other ingredients for the baker at kingarthurflour.com Highly recommend the company and products. :-)
 
Diana 
Oct. 22, 2012 9:34 pm
Steakhouse Black Bread on this site is one of my favorites. The bread is black due to the coffee more then the molasses but am sure it plays its own part. I grew up with this and we called it russian black bread.
 
Oct. 25, 2012 1:13 pm
Sweet Cook, and Kats.., thanks both for sharing re: graham flour (which I've never heard of,btw!) Be well!
 
Oct. 25, 2012 1:15 pm
Diana, I did recently make the "steakhouse" bread, thinking it might hit the spot - a HIT it was! Now I want to try BigShotsMom's recipe for "Outback's" black bread... the verdict is still out until then! Be well, and be sure, the Steakhouse is a "keeper" recipe, regardless...
 
 
 
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Stevie crazycook

Home Town
Lansing, Michigan, USA
Living In
Phoenix, Arizona, USA

Member Since
Feb. 2008

Cooking Level
Expert

Hobbies
Quilting, Gardening, Music

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About Me
Started cooking many years ago, and learned as I went. First meal may have been "steak & chips" at age 15, in Birmingham England, where I lived for several years. Mostly grew up in MI, transplanted to the desert 30yrs ago, or so. Favorite cookbook is "Better Homes", also enjoy "Great British Cooking, a well kept secret." Hesitate to call myself "expert," but friends do rave...
My favorite things to cook
Italian has been my "specialty" for some time, and my "signature" meal is Lasagne, salad, garlic bread, which I first made 20yrs ago... from SCRATCH, very first time I made it. (Never again, folks...) Now start with a big jar of sauce!
My favorite family cooking traditions
Thanks to my heritage, I have enjoyed trying foods from different cultures. We still have beer battered fish, and chips of course; ground meat dishes often, chicken occasionally, pork too. I would love to submit a bean dip recipe, however, my ex who gave me the original has passed, and I have no way to verify that it didn't come from another source! I also enjoy British cooking (with a few yankee twists) and once made Plum puddings, also known as Christmas puddings, as far as I know... what an ordeal that was, but well worth the effort. Today, there is mail order!
My cooking triumphs
Greatest triumph was not too long ago, when I held a sit down dinner for 12, Lasagne being the entree. It was a fund raiser I chose to sponsor, and am proud to say that "we" raised over $1000 from that meal alone, minimum donation being $25. All proceeds collected were donated; my partner and I provided the meal and beverages.
My cooking tragedies
MEATLOAF of all things! Went through a stage of "winging" it each time, and I pulled one after another out of the oven that were almost unedible. As yet, not too big on baking... no sweet tooth here! Have dabbled, but find doughs/pastries especially difficult, perhaps as it's 90 degrees in my kitchen much of the year.
 
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