Kitchen Happenings

by Kristen on October 12, 2012 · 36 comments

in Kitchen Happenings

I thought it might be fun to take a little break from the Christmas series today and show you a little bit of what I’ve been up to in the kitchen.

-Mustard-glazed chicken.

-Milk (for homemade yogurt) on the left, apples (for applesauce) on the right.

-My new, very fabulous ladle, which turns out to be quite handy for the applesauce-making process.

Yay for homemade applesauce! (I am a homemade applesauce snob, if you hadn’t already heard.)

I made another batch or two of applesauce after this batch, and then it became clear that I needed to stop (I ran out of containers!)

-Chicken broth, made with chicken bones from my freezer, some carrots and celery that needed to be used, and an onion.

The broth ended up in some turkey chili,

(oh, hey there, lovely ladle!)

and some corn chowder.

-Whole wheat bread in progress.

-A cauliflower gratin, which several people in my family turned their noses up at.

(I’m thinking if you can’t manage to eat cauliflower when it’s covered in a creamy sauce and sprinkled with bread crumbs, there’s no hope for you.)

And lastly, here’s an action shot of Lisey making some toffee bars. I’m having fun taking in-the-moment pictures while she bakes, since most of the time I’m the one doing the kitchen work, and I haven’t gotten skilled enough to photograph myself and cook at the same time.

If you want to make these super-easy toffee bars, you’ll be pleased to know that we shared the recipe on Lisey’s blog.

Oh, and because you might be wondering, I should tell you that the corn chowder, cauliflower gratin, and mustard-glazed chicken are all from a new America’s Test Kitchen cookbook.

Aaaand, I’ll be giving away a copy of that soon. (woo!)


Joshua’s 365 post: Glistening

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{ 36 comments… read them below or add one }

1 Gail October 12, 2012 at 7:09 am

That is one teeming-with-goodness blog. Thank you for the kitchen inspiration. Wonder why I am suddenly starving.


2 Paige October 12, 2012 at 7:14 am

A friend of mine told me about the cauliflower a couple years back when she did the South Beach Diet. Said her boyfriend had no clue HE was on it too cause she never told him she was making dishes from the cookbook. She said he actually complimented her on her MASHED POTATOES! Said that was the lgihtest and fluffiest she’d ever made them! So I have never told my kids…but everytime I serve “mashed potatoes”…it’s the cauliflower!!


3 Joy October 12, 2012 at 7:45 am

How can you NOT like cauliflower cheese?!! Serious comfort food . . .


4 Erin October 12, 2012 at 7:48 am

Wow! It all looks delicious!

Mustard-glazed chicken is one of my favorite quick, tried-and-true recipes. And my husband also turns his nose up at cauliflower covered in cheese and bread crumbs. You are not alone!


5 Elaine in Ark October 15, 2012 at 1:26 pm

I tend to agree with your husband. I would also be inclined to scrape off the bread crumb/cheese topping and eat that!

The # 1 reason I like being a grown up is that I don’t have to eat food I don’t like.

However, other people are allowed to like anything they want to.


6 Sloan October 12, 2012 at 8:23 am

That chicken looks awesome!

And I just have to tell you, I definitely miss checking in to your blog everyday. Although I completely support your decision.


7 Kristen October 12, 2012 at 8:57 pm

Aww, thanks! I appreciate you being understanding, even when the change is bumming you out.


8 Angela October 12, 2012 at 8:37 am

Looks delicious! I would like to learn how to make my own yogurt sometime… I’ll have to read how you do it :)

Is there a way to Follow you on Wordpress on your site?



9 Kristen October 12, 2012 at 9:55 am

Hmm. I’m not sure! My blog is self-hosted, so it’s not on the wordpress network. You can subscribe to my blog via email or via google reader, though.


10 Lilia October 12, 2012 at 9:24 am

Everything looks great! I had an apple sauce question – I’ve been going apple sauce crazy this apple season but have been freezing rather than waterbath canning them… how do you preserve and store your apple sauce?
- A Sister Apple Sauce Snob.


11 Kristen October 12, 2012 at 9:53 am

I’m a freeze-er! I just leave enough headspace for the applesauce to expand when it freezes, and my glass jars never break.


12 Felicia October 12, 2012 at 9:33 am

That chili looks amazing and gives me a great idea for dinner tonight. The weather is just perfect for it. And I must tell you I have ladle envy.


13 Tina Ray October 12, 2012 at 9:34 am

I have the recipe for the toffey and not being much of a sweet eater I have to say this stuff is YUMMY! The cauliflower looks wonderful. I want to make my own broth and have jars and such but I cannot remember how to can :( I has been…err lets just say a looong time!


14 Kristen October 12, 2012 at 9:52 am

Oh, I didn’t can any of my stuff…I froze the broth and the applesauce! As long as you leave some headspace to allow for expansion when the food freezes, glass jars can be used in the freezer.

Super easy, and since I have a chest freezer, I can spare the space.


15 Rebecca October 12, 2012 at 6:46 pm

I can both my broth and applesauce, etc. We buy meat in bulk so I don’t have room in the freezer. Plus I make up to 40 qts of applesauce each fall, so that takes up room, plus all the other things I preserve.

You do need a pressure canner for meat and veggie items, like stock, but it is really easy to do.


16 zooey October 12, 2012 at 9:49 am

You might try roasting cauliflower. It really has a very different taste when roasted. It’s so good! Just toss with a little bit of olive oil and s+p. Sometimes I also add a little cumin (seeds or ground).


17 WB October 12, 2012 at 11:57 am

I love roasted cauliflower – I make a pasta dish with it and you’d never know it wasn’t chicken. Ok, well you’d know, but you wouldn’t care! (Pasta with Roasted Cauliflower, Garlic, and Walnuts @ Cooks Illustrated)


18 Steph (The Cheapskate Cook) October 12, 2012 at 9:52 am

Deliciousness is oozing from your kitchen! LOL about the cauliflower.


19 dorthey October 12, 2012 at 10:33 am

Does Anybody Else Purée & Eat the Veggies
in the Chicken Broth ? I turn it into Poridge …yum
I steam White Rice, add some leftover Chicken & then
top with the Pureed Veggies. Stir & Eat ! ;)


20 Kristen October 12, 2012 at 10:53 am

I ate all the carrots from the broth! I love cooked carrots.


21 WilliamB October 12, 2012 at 11:53 am

Never thought of that. I wonder if there’s any nutrition or fiber left in them after making the stock?


22 Kristen October 12, 2012 at 1:21 pm

I dunno, but the carrots still tasted good!


23 Melissa Lane October 12, 2012 at 10:40 am

Thanks for this great post! Will you share your Mustard-glazed chicken recipe?

Also, I think that we Americans have missed the cauliflower boat. Check out Turkish cauliflower recipes-lots of yummy options.


24 Libby October 12, 2012 at 12:03 pm

Christopher Kimball was just interviewed on NPR this morning about the new cookbook and I was wondering if you would have a freebie to give away! Sounds like a fantastic book with lots of ‘myth busting’ in it.


25 Maribelle October 12, 2012 at 12:21 pm

Really loved this post. You are so inspiring!


26 Mrs. R. October 12, 2012 at 1:35 pm

I’m WITH YA on the cauliflower gratin assessment….and thank you for Lisey’s recipe link, all the gorgeous photos, and the inspiration to do a little extra for my sweet family asap!


27 Mrs. R. October 12, 2012 at 1:36 pm

I’m WITH YA on the cauliflower gratin assessment….and thank you for Lisey’s recipe link, all the gorgeous photos, and the inspiration to do a little extra for my sweet family asap!


28 Mrs. R. October 12, 2012 at 1:36 pm

I’m WITH YA on the cauliflower gratin assessment….and thank you for Lisey’s recipe link, all the gorgeous photos, and the inspiration to do a little extra for my sweet family asap!


29 Julie October 12, 2012 at 9:30 pm

I have been making those toffee bars for years now, though the recipe I learned them from called them “birthday candy”. In three seperate states, my friends independently named them “chocolate crack” because they are so addictive, so I decided to give in and roll with that. :)

They’re also very good with graham crackers in the place of saltines.


30 KimN October 14, 2012 at 6:28 am

Do you have a link for the turkey chili recipe? These all look so yummy that I might just have to buy that book.


31 Candace October 15, 2012 at 11:13 am

I just thought I’d mention that I hated cauliflower for most of my life (I’m 34 now), even when it was cooked with a creamy sauce or cheese or something else fatty and delicious, because the flavor is just so strong (to me, at least). I eventually grew to like it after trying it enough times. I think it’s just one of those foods that grows on you slowly, so don’t give up!


32 Elaine in Ark October 15, 2012 at 1:32 pm

I’m almost twice your age, and I still don’t care for it.

Fortunately, not liking cauliflower won’t keep me out of heaven. ;)


33 Janknitz October 15, 2012 at 5:19 pm

Try this for the cauliflower:

Cook the cauliflower until soft. Mash it and mix in cheese, butter, sour cream, and seasonings. Serve it in place of potatoes. It’s different than potatoes, but so delicious that kids will even eat it, especially if you don’t call it “cauliflower”. Some people call it “loaded fauxtatoes”.


34 greenstrivings October 16, 2012 at 4:54 pm

Yum! It all looks delicious. I’m looking forward to the cookbook giveaway. *meaningful eyebrows*

I love cauliflower and like to use the cauliflower steak method — cut a slices from the middle, keeping it intact, so you’ve got all the florets still on there. Sear it like a steak in a hot pan with oil. You can mix up the seasonings. I like sesame oil with five spice powder, or coconut oil with curry power and red pepper. Really sear the heck out of it so it’s brown on each side. Then, if you want it softer, roast it for about 5-8 minutes at 400F.

Oh hey, just saw the link to the toffee. I know what my kids and I are doing tonight!


35 Carolina October 18, 2012 at 1:38 pm

Have you posted a recipe and directions for your chicken stock before? If not, I’d like to know how you make it. Just chicken bones from a previously roasted or boiled chicken with onions, carrots and celery?


36 Amanda October 18, 2012 at 10:08 pm

That cauliflower cheese looks delicious. Anyone that turned up their noses at that ought to have their heads examined. Or is 8 years old…


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