Stuff and Nonsense: pillsbury


Showing posts with label pillsbury. Show all posts
Showing posts with label pillsbury. Show all posts

1.17.2016

Slow Cooker Peanut Chicken

When I put Pillsbury's "Slow-Cooker Spicy Chicken in Peanut Sauce" on this week's menu plan I wasn't really thinking about how The Husband might react to it. But, the week moved along and it was the only supper left unmade, I started to fret. Cumin? Cinnamon? Chiles? Peanut butter?


Oh, he was going to hate it.

But he didn't. Except for the peanut garnish (which was too crunchy), he thought the dish was fine and would eat it again. Hooray. I quite liked the dish myself, although I found it more aromatic than flavorful. Other cook's comments on the recipe suggest I am not alone in this, so I might follow a few of their suggestions next time (yes, it's worth making again) and use more peanut butter (maybe a few tablespoons of PB2 stirred into the amount of peanut butter already called for?), more garlic, and add a squirt of sriracha.

12.30.2015

Juice All the (Citrus-like) Things

For my birthday, The Husband gave me a citrus juicer attachment for my KitchenAid stand mixer. I'm still not one hundred percent on why The Husband gave it to me. If it's because I've been buying lots of "weird vegetable" juices from the yoga place down the street and he thought I might like to make my own juices ... well, it's the wrong juicer attachment for that sort of thing. If it's because he hoped I'd start buying caseloads of citrus from the warehouse club and make him fresh orange juice ... well, that hasn't happened. Yet.

Because I forget to buy citrus when I'm at the warehouse club? Yeh. That's probably why. The warehouse club is just one giant distraction after another. Go in for vitamins and egg whites, come out with antihistamines and four kinds of butter ...

Happily, December is satsuma mandarin season and, as usual, I picked up a big case of the delicious darlings from Chaffin Family Orchards. Which meant we ate satsuma after satsuma until we were positively stuffed with citrus and didn't want to see another satsuma before next December. Unfortunately, there were still a half dozen slowly fossilizing satsumas left and I was darned if they were going to go to waste so (you guessed it) I got juicing.


The citrus juice attachment is very simple to use -- just slot the bits together and screw them into the "power hub" on the front of the stand mixer. It takes seconds to assemble and then you just juice all the things! Rather like shredding cheese with the food processor, juicing turns out to be quite an addictive thing and I really had to work hard to stop myself from juicing all our lemons and limes, too.

And what did I do with the beautiful, fragrant, sweet satsuma juice? The Husband did a shot of it ... and then I used the remainder in cookies. Followed Pillsbury's "Fresh Orange Cookies" recipe and ended up with some really yummy cookies ... that look, strangely, nothing like the one's pictured on Pillsbury's site. Mine are much flatter whereas theirs are domed. Mine are quite cake-like actually -- very much like biting into a light and fluffy orange muffin top -- and theirs looks sturdier and more scone-like. Regardless, the Husband has been eating them in quantities that suggest they're the best "biscuit" (cookie) I've baked it quite a long time. Having lots of good citrus flavor and being not particularly sweet for an American cookie (putting them more in line with a UK biscuit), they go down a treat with a big mug of black tea.

12.29.2014

Packing Cookies

My father had asked me to bake him something for Christmas, which is also one of the reasons why I made those short-cut peanut butter blossoms. I also gave him a nice wedge of the cranberry-walnut fruitcake and half a batch of short-cut linzer bars.


I'd intended to give him the whole batch of linzer bars, but it turns out The Husband actually likes slivered almonds and I ended up holding half the batch back for him. I've been married for fifteen years now and I still can't remember what The Husband will or won't eat. I say it's because he keeps changing his mind about things, but he says it's because I'm not paying attention. Which is possible, but I swear he was much more selective when I married him. That may have had more to do with culture shock than taste preference, maybe? Regardless, he likes almonds. Or, at least, sliced almonds with raspberry jam and sugar cookie base.

This short-cut Pillsbury recipe for "Linzer Bars" is both fabulously simple and delicious. I did double the amount of jam and almonds, because the original amounts called for seemed a bit scant, but then I like a jammy cookie. This recipe could easily be made with just about any jam and nut you like and I'll probably be trying it soon with black raspberry jam and blanched slivered almonds.

I wanted to make a nice presentation with the cookies so I bought a round tin at Job Lot and filled it with pairs of cookies I put in seasonal cupcake liners. I figured two cookies to a liner was both a nice look and a decent serving. Dad could just reach in and pull up a liner rather than rooting around all the cookies. And, importantly, the jammy Linzers wouldn't get a chance to fuse to each other!


I put the peanut butter blossoms on the bottom, then a circular divider repurposed from a box of Thornton's, and a layer of bars. It looked quite pretty and the cookies seemed to keep well. Although it probably doesn't matter how well they'd keep, because Dad and The Husband had eaten nearly all the Linzers by the time we left him after Christmas dinner!

This may be for the best as the leftover blossoms kept at home in the same container as the Linzers (with no divider between them) went unappetizingly soft as they absorbed the moisture (I assume) from the jammy bars. Meh. I'm still learning.

1.18.2012

Pantry Challenge: Clean Out The Cupboards With Soup

Trying to stay on track with the Pantry Challenge, I made a couple soups. There's nothing as comforting or forgiving as soup, after all, and it's always an excellent way to use up odds and ends.

First I made a batch of Pillsbury's "Curried Pumpkin-Vegetable Soup." It was a really tasty, easy soup with lots of good curry flavor. I admit I used 1 tsp more curry than called for and I bloomed the spices with the sauteed onions before adding the remaining ingredients, because that's what I learned from Cook's Illustrated -- always bloom spice blends like curry powder to help develop their rich, complex flavors. I wanted a flavorful soup, so I bloomed.

Did it work? I think so. Certainly, I was so interested in eating it that I never stopped to take a picture of the finished soup! This is one of the best recipes ever! Simple and healthy and yet also so rich and flavorful.

Curried Pumpkin-Vegetable Soup, Ingredients

Ingredients: pumpkin, frozen mixed vegetables, broth, curry powder, paprika, onion, garlic, diced tomatoes, salt, black pepper.
Pantry challenge items used: 1 can pumpkin, 1 can diced tomatoes, 1 can turkey broth.

Emboldened by my success, I went on to make a big pot of Taste of Home's "Vegetable Bean Soup" which not only allowed me to use pantry challenge ingredients, but also some limp celery and ancient frozen chopped spinach.  Unfortunately, this soup was not quite as tasty as the pumpkin soup. Rich and hearty, yes, with lots of vegetable goodness and I'm sure I'll make it again, but ... the pumpkin soup was just the bomb, you know?

Vegetable Bean Soup, Ingredients

Soup!


Ingredients: black beans, onion, garlic, celery, carrots, diced tomatoes, garlic powder, black pepper, salt, no-salt powdered beef bouillon, quick-cooking barley.
Pantry challenge items used: 1 can black beans, 2 cans diced tomatoes, partial box of quick-cooking oats.