Posts Tagged ‘Betty Crocker’

Betty Crocker logo used until 2003

It's not a bake-off!!

It’s only Tuesday but my OCD is in high gear and I think today I made at least 2 new lists concerning the Fourth of July holiday weekend.  We are expecting my sister-in-law and brother-in-law, our friends Susan and Jim and Murray too for barbeque on Sunday – along with possible other couples showing up for a day here and there.  Well the here and there is not making me happy.  I plan, I list, I shop, I prep and I really NEED to know just who is coming on what day!!  I know this is part of my own neurotic behavior BUT it is you know who’s doing that I am up in the air and in the dark.  NOT for long, tomorrow he damn well better make some phone calls.  Whew, now that I got that off my chest….back to my list-making and menu-planning.

It started out simply in my mind with the usual cook-out barbeque fare then the Martha syndrome struck (better sooner than later).  Soon the very idea of having burgers and hot dogs seemed like a bad dream.  No, no, that wouldn’t do; Saturday night’s meal evolved into marinated chicken breasts, grilled asparagus and an orzo and zucchini salad.  Of course every thing is subject to change or whim and until I’m in the check-out line at Wegman’s … well this is what happens;  First it starts out simple, then it gets more involved and creative and then even more dishes are going to be made from scratch, sometimes to the point of the fact that there literally would not be enough time in the day to prep all.  At that point I get out the red pencil and try to be rational about the menu and remind myself that this is not a Betty Crocker bake-off!!

I think this dish is going to be a definite side dish on Sunday.  With an eye to the locavore movement, an easy philosophy to follow in the Garden State and ever vigilant to including green vegetables, this dish has it all.  I found it online at MarthaStewart.com under an enticing heading of 50 Great Side Dishes.

3 zucchini, sliced lengthwise

2TBS plus 2TBS olive oil

coarse salt and ground pepper

1 (I’ll use 2 or 3) garlic clove, minced

1 TBS white vinegar

2 TBS torn mint leaves

Preheat oven 475 degrees

Toss zucchini slices with 2 TBS olive oil.  Season with salt and pepper.  Spread on two rimmed baking sheet pans and roast 10-15 minutes till undersides are browned.

On serving platter, sprinkle slices with minced garlic and drizzle with 2TBS of olive oil and vinegar.  Let stand 1 hour or refrigerate overnight.  Serve at room temperature – Scatter torn mint leaves on top and serve

Recipe from Martha Stewart

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I saw this idea in a SITSza’s blog and thought it would be a different approach for me to take when it comes to food as a topic.  I love Tasty Tidbits Tuesday and sharing some of my (and Martha’s) recipes with you.

However, let’s ponder these thoughts; What did you eat growing up that you no longer eat?  Do you cook like your mother did? Did your mother teach you to cook or did you wing it as you got older and/or married? What did you call your family meal? Was it supper or dinner?  Did your  mom bake from scratch or were her baking best friends, Duncan and Betty?  Did you all eat the table or on TV tables?

moist deluxe chocolate cake mix

Duncan, a Woman's Best Friend in the Kitchen

Some of us emulate exactly how we ourselves were raised and others take off down another road, inventing themselves along the way.

Here’s my story: Growing up I had to eat everything on my plate. Personally I think this is a horrific way to make children eat.  I had to eat things I detested, often smashing the undesirable in a slice of white bread and downing the glob that way!  Wonder bread I’m sure.  We weren’t allowed to leave the table till our plates were clean.  I’m not making excuses for my extra pounds, no one is force feeding me that’s for sure but I do have a tendency to never leave food on my plate.

I used to eat tripe and I don’t eat that anymore, I used to eat more varieties of fish but now I am basically a  salmon or white fish eater.  I think  what is more interesting is that I now eat many foods I hated as a kid.  I eat brussel sprouts, cabbage, even eggplant.  I hated the summer salad we had of fresh tomatoes and onions. Now I love it and make it all summer long (although I use Vidalia onions).

My mother died when I was very young yet I think I cook like her.  I don’t cook like my stepmother as I am much more creative.  However, in fairness to her; I control my own grocery budget, am married to a man who would never insult my cooking and I don’t have 5 kids to feed.  One thing I learned and continued to follow as an adult is the basic make-up of the meal;  We had a meat, a starch, a vegetable and salad.  I have cooked that way for the most part all my adult life.

My mother did not teach me to cook.  I winged it and believe me my first night home after the honeymoon, I was in a panic trying to cook dinner.  I swear I did not know how to make mashed potatoes or cook chicken.  I probably bought frozen peas or string beans too.  I did learn a lot about cooking from my mother-in-law.  She showed me how to make many of the family favorites although my former husband would always say it wasn’t as good as his mother’s.  And my cookbooks and magazines – I’ve always had the ability to look at a recipe and know whether or not it would be good and I follow recipes.  I wanted to teach my daughter to cook but she had no interest in learning from me.  She has picked up her skills by reading as I did and probably asks some of her friends.

READ it, Make it, Eat it

Growing up we always had supper and it was always around 5:00 or 5:30 and I mean always! We sat together at the table in the kitchen.  When I was married and had children we did the same in terms of eating together but certainly not at 5pm!  Nowadays, my husband and I eat at tray tables and watch MSNBC or Jeopardy and it is more likely food that was ordered in than cooked-at least that’s what we do in the City.  In New Jersey, I love to cook!

My mother baked from scratch and my stepmother baked with cake mixes.  Of course I have no  idea as to whether or not there were cake mixes in the early 50’s.  When raising my own family, I did both.  I made some great cakes and pies but now, well again that’s another story.  I did try to explain to my daughter why her cake fell and how baking was more like a science, you can’t really guess about the measurements!!

Now it’s your turn to tell your story! Please!!

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