Creamed Lobster on toast

I have no photos of this most incredible Nova Scotia vice - call it a meal if you want to, but once you see my recipe you'll understand.  Anyway, I looked around the internet to see if I could find any pictures I could use, and that's when I discovered that we prepare this differently than what seems to be the official way.  This doesn't bother me one bit, and I invite you to try my very unscientific and completely unofficial way.

First, get some fresh lobsters from the man at the bottom of your street for $5/lb.  Can't do that?  Oh, I'm so sorry.  Acquire lobster.  If you must, you can use the frozen, canned stuff but be advised there is no tail meat in there.  Still, for our purposes the frozen stuff beats no lobster every time.  If you're using fresh lobster, 3 ~1lb lobsters will give you about 2 cups of meat.  That (or one can) will feed two easily.  Maybe more.

If you're using fresh lobster, I recommend having your husband buy it, cook it and get it out of the shell before you get home from work.  Saves a lot of time.  Actually, why don't you just have him do the whole job.  Here's what he should do:

Get a medium saucepan and put about 4 Tbsp of butter in it, melt that.  Cut the lobster into smallish bite-sized pieces and put it in the butter. Sprinkle with a pinch each of salt and pepper.  Pour enough coffee cream to just about cover it, and heat it on medium or a tad bit higher.

Now the Experts say don't let it come to a boil, lest it curdle, but I am not an expert.  (I've never had mine curdle.)  Good thing, because I want you to simmer this and reduce it down by about a third.  Then taste it and decide if you want more butter.  (Hint: yes!)  Now comes the hard part - stay with me - add more cream.  Back to where it was before, just about covering the meat.  Simmer.  Repeat.

Serve Hamburger Helper to your children.

Once in a while, come over to the stove and poke the mixture with a wooden spoon.  You want it to know that you don't have all night and you're hungry.  Careful, don't drool into the pot.  You'll know it's ready when the meat begins to sort of come apart and become one with the cream.  It all turns pinkish.  Taste it, check your seasonings.  You can add more butter if you want - that's between you and your conscience.

Now you get some white bread and put it in the toaster.  When it's toasted you can butter it.  (I mean, why worry about it now?)  Spoon some of the creamed lobster over the hot buttered toast. 

At this point your husband will probably offer you the first plate.  You should refuse, but just enough to be polite and not enough that he actually eats it himself.

Then you should take your bathroom scale and hide it in a safe place.  In case there's leftovers.

Carbs: How do I love thee?

I was getting ready for work this morning when my husband asked me if I had made a lunch.

"Yup!" I huffed, stuffing my leg into my jeans and buttoning up (with a little difficulty) on my way down the hall.  Then I paused in the kitchen to pack what I had assembled.  I laughed. 
I had:
A bagel (bread)
Crackers (fried bread)
Cookies (bread with sugar)
and a sandwich (bread with meat)

My husband rolled his eyes and helped me make a salad.

I think maybe I should cut back on the carbs a little.  It's just, I love them.  I love toast with my tea.  I love toasted cheese buns with hot chocolate.  Ooh, you should try this: crush up some Harvest Cheddar Sun Chips in your tomato soup.  I love sweets, and chocolate.  Yes, I do.

Don't get me wrong, I also love meat.  And cheese.

Vegetables?  Not so much.  Not at all, really. 

BUT there's good news!  There's an app for this.  A free app!  If you're an All Recipes junkie (like me) you'll enjoy this: try the DinnerSpinner.  You pick your dish type: main dish, side dish, soup, or SALAD - then ingredients: seafood, chicken, beef, cheese, VEGETABLE - and the time you have to spend: 20 minutes or less - and it brings you suggestions.  It's fun, which helps when you're faced with the prospect of preparing food that you don't really want to eat. 

Want to share?  What are your favourite vegetable recipes?

T'is the season

I've just gotta tell you all (especially Sara, she'll get it) that I just made my very first ever butter tarts and THOSE BABIES ARE PERFECT!!!!

They didn't overflow or burn and the pastry is golden, crispy heaven. The insides aren't runny, or tootoo sweet. (S)

Preheat the oven to 325.

you'll need either store-bought pastry shells (I've always found those to be too greasy, but maybe the ones in your 'hood are better) or you can make whatever pastry recipe you normally use (mine's on the Sno-Flake bucket) Roll it thin, and use approximately 4" rounds in your muffin tins.

The filling:
1 1/2 cups packed brown sugar
2 eggs
1/2 cup butter
2 tablespoons heavy cream
pecans, a few handfuls

So, spray your muffin tins and pat the pastry in, and scatter some pecan pieces in the bottom of each. Cream together the other ingredients and spoon over the pecans, no more than half full. Bake 20-25 minutes, watch out, they can burn easily.

I don't know how many pastry shells you'll need, I had enough pastry for 19 but the filling would have made maybe two dozen. Luckily, the filling will keep in the fridge for a few days. These ones aren't going to make it to the freezer, I'll have to make them again.

Mediterranean Chicken and Sausage Stew

All right, fine. Here's my secret recipe for chicken and sausage stew. I think it might be even better left over.

4 big sausages (mild italian is nice, you could go spicier if you want)
2-3 chicken breasts, cut in 1" cubes
1/2 each red and green peppers, chopped
2 large potatoes, peeled and cut in 1" cubes
2 cups sliced mushrooms
1 large onion, chopped
1 stalk celery, chopped
2 large cloves garlic, minced
2 cups chicken broth
1 28 oz can diced tomatoes, with juice
1 tsp dried oregano
1 tsp dried basil - or 1/2 chopped fresh
1/2 cup ketchup - I like the broth thick and just a little sweet, omit ketchup if you don't
salt and pepper

Slice sausages and brown in biggish soup pot, set aside. Brown chicken, set aside. Stir-fry peppers, mushrooms, onion, garlic, celery until tender. Add meat, chicken broth, oregano, tomatoes and ketchup (and basil if you're using dried) and simmer 20-25 minutes. Stir occasionally. Add basil last if it's fresh, plus salt + pepper if you need it.

I often serve this with garlic bread and cold milk, but biscuits are good too.