Thursday, October 1, 2015

A New Month, A New Focus and A Little Twist on an Old Favorite

by Linda

Happy October! Can you believe it is October already! Today we are kicking off our October Focus - Let's Cook! Something a little different and hopefully a little fun!

Let's spend this month in the kitchen. You know that the Holiday Season is going to be here before we know it! If we spend some of the quieter days of October thinking about what we will be cooking for any special gatherings we will attend and thinking about cooking any special treats or edible gifts we will be giving, when the time comes things just might not be as hectic as usual. We might be able to actually slow down during the Holiday Season and enjoy the sights, sounds and people in it!

This month we can try new recipes, pull out old recipes and pre-make, freeze or can some of the food we will be sharing with others. And when that last minute invite or impromptu office get together happens, we are not worrying about what to bring and we don't have to stop at the store and hope someone else doesn't bring the same thing!

Let's share tips and techniques with each other, maybe a few recipes and since we will probably be taking at least a few pictures of the many delicious things we and others make, let's share some food photography tips too! Even a processing recipe! Share in the comments, on Facebook or with your picture in the flickr gallery or Instagram (#focusingonlife)!

For my last post this month, October 29, let's have a virtual cookie exchange! Pictures and of course recipes!

Are you ready? Get out the sharp knives!


Let me start the month off with a little food hack I learned from my sons 4th grade teacher (with a little tweak from me) a while back-

Stuffing is often served with Holiday meals. I know some of you are true to your own recipe but just in case you get cramped for time consider this-

purchase 2 boxes of stuffing (such as Stove Top or similar that includes everything) and 1 can of chicken broth (14 ounces)
-prepare the stuffing as directed except use chicken broth instead of water and butter, set aside

-sauté in olive oil the following-
2 celery ribs-diced (use the tops too, it looks so pretty!)
3-4 carrots peeled and diced
1 med onion diced
Combine with the prepared stuffing and serve

If you want to get fancy, add about 1/4 cup chopped sun dried tomatoes, and about 1/2 cup toasted pine nuts, spread in a 13x9 pyrex dish and put in a 350 degree oven for about 30 minutes



Did you know that the sautéed combination of onion, celery and carrot is called a mirepoix? (meer-pwah) or "holy trinity"

It is the base for many stocks, soups, stews and sauces.

So the next time you are having a culinary discussion, throw that one out, in your best Julia Child voice. (wear your pearls)  Your friends will be amazed.



terriporter said...

I think this is going to be so much fun and perfect timing with the cooking-packed months that are upon us. Let the cooking begin!

CarolHart said...

This picture cracks me up! Though your combination of sautéed vegetables is called a mirepoix (French thing) - a holy trinity is a southern thing that substitutes the carrots for green bell pepper. Bon Appetite!

Dotti said...

Oh, Linda! This is the best picture ever of you because it's pure 'you'. But where are your pearls? This will be a fun month and perhaps enough to inspire reticent cooks like me. When is dinner?

heyjudephotography said...

Linda, are you cooking your chili's in this photo? That picture is priceless! I'm looking forward to a very delicious flickr group this month!

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