Monthly Archives: February 2014

ICoffee Product Review

When this came out of the box I was interested in it’s shape – huge on top compared to my old coffee maker.  The reason – the unique brewing method.  Hot water is squirted across the grounds and then six water jets circulate the grounds in hot water while brewing, a process Remington calls  “SteamBrew”.   It produces a smooth cup of coffee with little, if any, bitter aftertaste, much like French pressed coffee.

ICOFFEE

Like a French pressed coffee, you can have more “essence” or “sediment”  in the bottom of the pot or cup.  This can be diminished by using coarser ground coffee and the second, smaller filter.  The iCoffee machine doesn’t use paper filters and uses less coffee than a standard drip coffee maker.  It may take several pots to find you perfectly brewed coffee.

This is an expensive product at $170, but you can use your 20 percent coupon at Bed, Bath & Beyond to bring id down.  Aside from the price, my two main concerns are emptying and cleaning the filter basket and cleaning the carafe.  The lid doesn’t come off the carafe, making it nearly impossible to pop into the dishwasher.   For those of you who nurse a pot of coffee throughout the day, the burner turns off after two hours, which means transferring the coffee to an insulated carafe or reheating it as you go.

If you aren’t bothered by these issues, you’ll be rewarded with a smooth cup of coffee.  Otherwise, you may want to see if Remington comes out with a revamped model.

Simple Kitchen Creamy Turkey Vegetable Soup with Cabot Seriously Sharp Cheese

Bring on the snow day!  Portland has been covered with snow for days and this little family has been tucked away watching it happen through our big bay windows!  If you do not have these, you need to try to get them – it brings the world inside without the cold or heat.  Perfect during a snow storm!

Fortunately since I am a meal planner we found ourselves in an amazing position:  Pantry stocked and nothing to do but play with our children and enjoy movies and try new recipes.  I wont lie – snow days are NOT good for the figure! Oh well, this is a day to connect, not count calories, but you can bet I will do my best to pack the veggies in and lower the fat as much as I can!  This soup came together with a little innovation.  The onions gave it a nice rich flavor and the ground turkey breast made it feel like a cheat, along with the fat free evaporated milk which has been a god send for creamy soups – then I finish it with some fabulous

Cabot Seriously Sharp Cheese for added richness!!  Hey – I cant be perfect – cheese is my downfall!  Yummm….

Creamy Turkey Vegetable Soup

 

Simple Kitchen Creamy Turkey Vegetable Soup with Cabot Cheese

Ingredients

  • 1 lb ground turkey breast
  • 1 onion sliced
  • 2 tbs minced garlic
  • 2 tsp olive oil
  • 2 cups chicken stock
  • 1/2 cup chopped carrots
  • 1 can fat free evaporated milk
  • 2 cups broccoli - chopped
  • 1 cup grated Cabot Cheese Seriously Sharp Cheddar
  • 1 green onion sliced for garnish

Instructions

  1. Brown the turkey, then add onions and garlic and olive oil and carrots.
  2. Add chicken stock and simmer for 5 minutes
  3. Add evaporated milk and broccoli. Simmer 3-4 more minutes
  4. Add salt and pepper to taste.
  5. Fold in Cabot Creamery Cheese right before serving. Garnish with green onion!
  6. Enjoy!
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://www.mrsmakicooks.com/2014/02/18/simple-kitchen-creamy-turkey-vegetable-soup-with-cabot-seriously-sharp-cheese/

Print

 

PHO: Huong’s Vietnamese Food

I love hot steaming brothy pho.  I never ate it until I started working in the center of the city and now I eat it about 2 times a week.  Sadly it was the first thing I went off when I was pregnant, but I think it is the strong onion scent that comes with the meaty broth.  I am back to adoring it and eating it like a hostage.

Pho ala Wikipedia:

Pho  is a Vietnamese noodle soup consisting of broth, linguine-shaped rice noodlescalled bánh phở, a few herbs, and meat. It is a popular street food in Vietnam and the specialty of a number of restaurant chains around the world. Pho is primarily served with either beef or chicken. The Hanoi and Saigon styles of pho differ by noodle width, sweetness of broth, and choice of herbs. The origin of pho and its name is a subject of scholarly debate.

Pho originated in the early 20th century in northern Vietnam,[ apparently southeast of Hanoi in Nam Định Province, then a substantial textile market. The traditional home of pho is reputed to be the villages of Vân Cù and Dao Cù , Nam Định Province. According to villagers, pho was eaten in Vân Cù long before the French colonial period when it was popularized.

Pho was originally sold at dawn and dusk by roaming street vendors, who shouldered mobile kitchens on carrying poles (gánh phở).  From the pole hung two wooden cabinets, one housing a cauldron over a wood fire, the other storing noodles, spices, cookware, and space to prepare a bowl of pho. Pho vendors kept their heads warm with distinctive, disheveled felt hats called mũ phở.

Confusing, right?

In Portland, it is dished up by lovely food cart vendors, my favorite of which is Huong’s Vietnamese Food on he corner of 10th and Alder:

huong's

I love the fresh basil, lime and jalapenos that you get along with the broth – the broth is what makes it for me.  This one is up my alley.  I like both chicken and beef – you cannot go wrong for $6!

soup

 Okay – you all know I love Pho.  Now you know where I get mine all the time.  Let me know if you have some other options I should be trying!

Blog-a-licious-ness

Being a blogger can really be annoying.

Maybe this is because bloggers are annoying?

I kid.  I kid.

No, I really don’t.  Frankly, I annoy myself some days.  I realize that as a blogger you take this responsibility on.  A responsibility that you did not earn, you just figured out how to use WordPress.  But you THINK you have to be constantly educating or updating because NOW you have credibility.  Very unnatural.  Very silly.  TOTALLY ANNOYING.

But I love it.  In the way I love to write in my journal every morning – an off-line daily diary tribute to myself about all of the nonsense I want to talk about that I don’t want to put others through…OMG, I totally ate half a bag of Pretzel Crisps.  OMG – I am SO into the color red this week…you feel me?  Total nonsense.  Totally offline.

I always give myself the out letting people know that I am fully aware that I am not a great blogger.  That I have way more readers than I should.  That I am FRIGHTENINGLY aware that my crock-pot creations are no where near as awesome as your jams and reductions.  I get it.  I stink.  But, I am here, feigning importance with the rest of them.  It is fun.  Having a corner on the internet to keep track of my recipes.  Something my daughter will have a fun time trolling through with her friends when they decide to look at her Moms “retro-recipes” or if she is craving one of my pasta dishes…..it will be there, waiting for her.  She will be able to read about what spatulas I prefer in my own words, and what pans to purchase, why I love coconut oil, what I craved when pregnant (corndogs) and every now and then a week long blogging challenge where I talk about myself, and my past, and my future.  If you find this….Montana, I love you.  You and your brother JJ are my miracles.  Okay…where was I?

I missed my 2 year blogiversary and that makes me sad.  When did I stop celebrating the thing that got me started?  How to I get myself reinvigorated?  I THINK I used to schedule time to write.  I THINK I used to put together a plan on what I would cook, and then photograph and schedule posts.  It seems a lifetime ago, but I know I miss it.  It was MY time.  I am still cooking, but just getting pics up on Instagram is not telling my story.  I need to start telling the story again.

I am just feeling very Blog-alicious.  That is all.