Instead of going to some chain restaurant with a long wait list, full of rowdy kids and crying babies (exactly what you are trying to escape), why not chart a course to explore the cities lesser-known ports together using a progressive dinner concept?

The night before the date, search online for a few local eateries that are a bit off the beaten path. Print out the addresses and once the kids are dropped off head to your first destination and revel in each other’s company and conversation. You’ll be surprised how much fun you can have simply trying to find your first stop.

Here’s the plan:

1. First stop – Drinks. Whether you have an ice-cold beer, glass of fine red, or just an iced tea, don’t get a menu or you might be tempted to eat. No bread, or chips and dip either, you are just there for a relaxing drink and a little chatting and people watching.

2. Second Stop – Appetizers. Once again, no bread or chips and dip. Instead, try to visit a place where you can try sushi, oysters on the half shell, or maybe stuffed jalapeños. Try something new and enjoy the experience.

3. Third Stop – Entrée. Avoid an expensive or fancy spot; instead, try something low-key like a mom and pop pizzeria, or maybe an out-of-the-way burger joint. If you can share something, that’s even better.

4. Fourth stop – Dessert. No question. It has to be ice cream. Find an independently owned parlor if you can, and split the house special sundae. Trust me.

5. Final stop – After dinner drink. This is a great way to tie a nice bow on the evening. Sit, sip, and talk about the highlights of the date. Try to avoid a chain whose name rhymes with war bucks. Find a little café, whose servers don’t have hula-hoops hanging in their earlobes, and enjoy ordering a coffee or blended mocha.

A great date night, much like life, can be about the journey together and not the destination. Listen to songs you have not heard in ten years, talk about dreams, not problems, and remind yourselves why you fell in love to begin with.

As always,
Stay hungry my friends.

photos istockphoto

Do you ever notice how kids look suspiciously at any green food you put on their plate? My kiddo makes the cutest face, crinkles up her nose, and asks, “What is that?” followed by, “Do I have to eat it?” What she doesn’t understand is even though french fries taste better, they’re not quite as good for you as, say, brussels sprouts. Isn’t this the essential battle of parenthood, trying to balance the amount of good things your kids eat, with the pleasures of a mound of grease and a side of soda pop?

The key is to find a happy medium between taste and health. Think of it this way; if your kids will only eat broccoli with cheese melted, that is still better for them than cheese fries. Active, growing children burn fat and calories like wild fire. So as long as they are eating their vegetables, don’t sweat it if they are dousing them in ketchup, cheese, or even whip cream. Think of it as a headache-saving compromise. They get the nutrients and vitamins their bodies need and you don’t have to listen to them complain.

In the recent weeks, I have been a little wordy and run out of room for a recipe. So I’m going to stop talking and do some cooking. Here is a recipe that might help you get some green vegetables into your family with a little less resistance.

These would be great with a baked chicken breast, wild rice and some glazed carrots. You can also substitute 1 lb. of brussels sprouts or asparagus for the green beans. Remember, the whole idea is to get just a few more green foods into the family diet.

However you make it, share it with your loved ones and it will taste great.

As always,
Stay hungry my friends.

photo tasteofhome.com

So then, what to write about? Well, for me it broke down like this:
1. Red = Love
2. Love is Amore
3. “When the moon hits your eye, like a big-a pizza pie, that’s amore…”

Quite obviously, I had to talk about pizza. Last week, I ordered a large pizza from a national chain, and after the tip, it cost me $24.00. A pizza costs the delivery chain roughly five dollars to make, so paying nearly five times that amount is ridiculous.

With that in mind, I am starting a “stop ordering pizza” campaign. Here is a recipe for pizza sauce that can be made ahead of time and refrigerated several days. Buy a premade pizza crust, whatever veggies and meats your family likes, and turn your kitchen into a pizzeria.

Quick Tip: I usually double the recipe, and use the extra to make mini pizza-dillas, or add some chopped veggies and put it over whole-wheat pasta later in the week for a really easy meal.

Once you have made the sauce, lay out your premade pizza crust on a cookie sheet or piece of foil, and top it however you would like. Here is how I like mine:

You can make your own crust, but with so many great premade options it’s not worth the extra work. Pick out your favorite style of crust and toppings. Get the kids to help you make it, then eat it in front of a movie with your family and I promise it will be delicious.

As always,
Stay hungry my friends.

photo istockphoto.com

So many wonderful things in this world are blue: the Smurfs, the sky, and, of course, the blueberry. Blueberries are nature’s little super-pills, packed to the brim with cancer-fighting anti-oxidants. They help reduce high blood pressure, fight strokes, and are utterly delicious.

Though blueberries are great by the handful, I prefer them in a smoothie or a cobbler. Obviously, one is healthier than the other, but both are great ways to enjoy blueberries.

This recipe can work with virtually any kind of fruit, so depending on the season, you could swap out the blueberries for something else. It is best served with vanilla ice cream melting over the top, while sitting on the porch, after a big, family cookout. There is nothing quite better then seeing your kiddo’s face stained with blueberry juice as they run around the yard.

However you choose to enjoy it, eat it with your family and it will always taste a little more delicious.

As always,
Stay hungry my friends.

photos myrecipes.com, dietsinreview.com

A few years ago, my kitchen had become overrun with various instruments of cookery. In all honestly, my whole house had become rather cluttered. I then read a great book called Clear Your Clutter With Feng Shui. Now, I do not consider myself a mystical person, but I do believe clutter can cause a negative energy in your home. Think about the feelings you get when there is a pile of dirty dishes in the sink or your cabinets are so packed that you can never find what you’re looking for. The basic premise of the book was if you don’t use it and you don’t need it, then why have it? Example: I recently got rid of quite a few coffee cups because I realized I was never going to host a coffee drinking convention in my home. The result is that I now have room in my cabinets for my mixing bowls, which freed up space in another cabinet, and so on.

While I’m not suggesting you throw out everything but the kitchen sink, maybe it’s time to take a little stock, as it were, with these tips to help de-clutter your kitchen.

1. You need one really good chef’s knife, one paring knife, and one good boning knife. You can only use one knife at a time, so get rid of that bulky block full of knives you never use and save the counter space.

2. How many burners are there on your stove? You need one good stockpot, a large saucepan, a small saucepan, and a good big skillet. Maybe one extra skillet or pan, but that’s it. How often do you even use all the burners, much less cook something that requires eight pans?

3. Get rid of all the plastic containers that don’t have matching lids. There is nothing more frustrating than putting leftovers in a container only to find out there is no lid. Better yet, why not store food the way our great-grandparents did by using simple glass jars?

4. Clean out that junk drawer. We all have one right? That “Bermuda Triangle” drawer where we throw everything we haven’t given a home. Empty it completely, then honestly consider whether or not you need each item before returning it to the drawer. You’ll probably be shocked by the results.

Whenever I am de-cluttering, I apply this criteria to each item: Do I use it? Have I used it in the last year? Will I ever actually use it? If I answer no to any of those questions, I get rid of the item in question, without regret. Try it in small doses and just see if things feel a little more positive in the kitchen.

As always,
Stay hungry my friends.

photos istockphoto.com, kitchenbathideas.com, designspongeonline.com, apartmenttherapy.com

I am often asked what my favorite foods are, and although my reply varies with the seasons, spaghetti is a constant. Spaghetti has lots to brag about: countless sauce variations; extremely economical meal; and incredibly simple to make.

Whether you use homemade or store bought pasta (I prefer the whole wheat blend from Healthy Harvest), the key to great spaghetti is the sauce. Homemade spaghetti sauce is a breeze to make and can be a great opportunity to pump your family full of vegetables without them even knowing. I will often throw veggies that are starting to lose their freshness in the pot because once it’s blended nobody notices.

Basic Spaghetti Sauce
2 medium yellow onions, chopped
1 red bell pepper, seeded and chopped
4 cloves garlic, peeled
12 Roma tomatoes, chopped
4 stalks celery, peeled and chopped
4 carrots, peeled and chopped
1 Tbsp fresh oregano, chopped (or 1 tsp dried oregano)
1 6oz can tomato paste
1 8oz Tomato Sauce
2 Tbsp vegetable oil
1 Qt chicken stock
1/4 cup red wine
1 Tbsp kosher salt
1 tsp pepper

1. Heat oil in a large sauce pot. Sweat onion and garlic for 2-3 minutes then deglaze with the wine.

2. Let the wine reduce till almost gone then add the rest of the vegetables and the stock.

3. Add salt and pepper. Simmer over Med/Low heat 1 hour or until the liquid has reduced by 1/2. Puree in a blender.

4. To thin it out add a little chicken stock gradually; to thicken use a corn starch slurry.

5. Salt and pepper to taste.

Obviously this is just a base model recipe. Once you make the basic sauce you can add mushrooms, sausage, meatballs, etc. I usually do either meatballs or Italian Sausage to add some protein. This recipe will easily feed four–if you’re feeding more, simply double it.

I can’t make spaghetti and not make Garlic Bread. I rarely toot my own horn about anything I make but my garlic bread is kind of legendary. While I would love to say it’s a brilliant creation, the truth is I simply drench the bread in real butter and garlic salt, then toast it in the oven. It is absolutely the least healthy thing that ever comes out of my kitchen. But it is oh-so-good.

Heart Attack Garlic Toast
8 slices of whole wheat bread (for the illusion of healthy eating)
1 stick of real, unsalted butter, melted
2 Tbsp garlic salt

1. On a foil lined cookie sheet place the 8 slices of bread in two rows.

2. Apply butter liberally with a spoon.

3. Sprinkle garlic salt over the slices.

4. Toast in the broiler for 3-5 minutes.

I realize how bad it sounds but trust me it’s amazing. Put a little spaghetti on a piece of toast, fold it over, and enjoy a little taste of heaven.

However you make it, eat it with your loved ones and it will always be delicious.

As always,
Stay hungry my friends.
Martin

photo: Tony Dunn

Recently, my daughter and I went to visit my great uncle in Mineral Wells, Texas. On the drive out there, we happened upon one of the true signs of spring in rural Texas: the roadside vegetable stand.

In the parking lot of an abandoned gas station, a middle-aged lady had set up a half dozen folding tables and covered them with her wares. Baskets and bushels of vine ripe tomatoes, beautiful fragrant onions, dark green cucumbers, giant jalapeño peppers and so on all grown organically, she assured me, as she picked up a tomato and bit into it. “My kids eat them right off the vine,” she said.

As I tried to avoid drooling on her merchandise, Tori and I selected basket after basket of vegetables. My mind was already planning recipes for each of my selections. Once we had grabbed one of everything, we began picking out baskets for my mother. I knew she would be ecstatic to get a few bags of fresh vegetables delivered to her door.

She tallied up our purchase – $32.00. I was shocked at how inexpensive it was. I began to count the vegetables we had in our box and the total was near one hundred. We had paid less than $.50 per vegetable, which was an outstanding deal. I, of course, immediately began to wonder how many vegetables I could get for $32.00 at the grocery store. I weighed out our purchases, made a list and then went to my local grocery to due some investigating.

Farm Stand
9 lbs. Tomatoes
3 lbs. Onions
1 lb. Cucumbers
2 lbs. Squash
1 lb. Jalapenos
TOTAL PRICE: $32.00

Grocery Store
9 lbs. Tomatoes
3 lbs. Onions
1 lb. Cucumber
2 lbs. Squash
1 lb. Jalapenos
TOTAL PRICE: $38.00 (plus tax)

The difference was really the tomatoes, which averaged 3.00 per lb at the store. When you factor in the incredible flavor, low levels of toxic chemicals and the fact you are supporting the local economy, it’s a great value.

Question: Has your child ever actually met the person that grew their food? These days, the odds are they haven’t. Tori and I ate fresh tomatoes with salt and pepper when we got home and talked about agriculture and the difference between mass production growers and small farmers. It really brought it all into perspective as she declared this to be the best tomato she had ever eaten.

Now that summer has arrived, it’s time to go out and get some fresh air. Load up the kids, the dogs, a good carving knife and your sense of adventure, then get lost down a country road. When you see an old man dressed in overalls and a feed store cap parked alongside the road in an old pick-up, with a truck bed full of watermelons, you know you’re in the right spot. Slip him an extra five spot and tell him to pick out his best melon for you. Find a shady seat under a tree off the road and enjoy teaching the kids the finer points of seed spitting.

As always,
Stay hungry my friends.

photos istockphoto

Editor’s Note: Join us this month as we take a look back at some of our top posts from the past!  

For the past few years, I have fried a turkey for a friend’s family Christmas dinner. If you have never fried a turkey before, believe me, once you try it you will never eat it any other way. The golden brown skin is to die for and the Cajun butter injection helps keep the turkey moist and delicious. At first, I used the gas burner on my smoker to heat the oil in a large pot. It got the job done, but frying over an open flame is dangerous and can be a little nerve racking.

So this year, I bought a new electric turkey fryer from Cookout Supply Co. and it has already become one of the best holiday cooking tools I have ever owned. The fryer easily held a 15-lb. turkey and the electric heating element got the peanut oil up to temperature quickly even amidst the forty-degree weather outside. The turkey was perfectly fried in about 45 minutes. The unit comes with a drain spout to pour out the oil and clean the pot, as well as a clever basket system for easy removal. You could also use it to steam or boil seafood. If you have a cook on your gift list, believe me, this is a gift they will love.

A few tips for the perfect fried turkey:

 

1. Be sure the turkey is completely thawed. If you place a partially frozen turkey in hot oil it will cause the pot to overflow due to the excess moisture.

 
2. If you are frying at 350, heat the oil to 375. The reason for this is when you put the turkey in the oil the temp will drop substantially. Once you place the turkey in, dial the temp back to 350. It’s also ok in this situation to let the turkey come close to room temp before you cook.

 
3. Brine it in beer. Soak your turkey for 24 hours in beer. Just trust me.

 
4. Don’t skimp on the injections. Use enough of the Cajun butter injection that it starts to seep out of everything.

 
5. Use peanut oil. As long as no one has a peanut allergy, which can be a very dangerous allergy, peanut oil has a higher smoke point and imparts excellent flavor.

I would like to take a moment to say how much I have enjoyed writing these posts over the last year and interacting with all the readers. Your responses have been so kind and helpful. Soon we will be making some changes to the lineup and I will be doing some different things here at DE, as well as working on my new website www.shareproject.us. Share project is a way for Americans to ask each other for a little help in these tough times. We will launch January 1, 2011 and hope you will all visit.

As always,
Stay hungry my friends.

 photo lhj.com

Problem:  I have so many plastic storage containers of various shapes and sizes I dedicate a whole cabinet to them in my kitchen. The problem is when I unload the dishwasher I tend to simply throw all the containers in the cabinet and forget about them, and without fail, I can’t find the right lid for the right container and I have to empty the whole cabinet out.

Solution:  First, head to the Container Store and pick up one of these cabinet drawer organizers.  Pull out all the containers and match up lids/bases.  Recycle any leftover pieces in the recycle bin (most recycle programs will take plastics numbered up to 6), or donate them to your child’s art teacher at school (both lids and bases can be used for paint and pottery).  Next, wipe out the cabinets with a damp cloth and dry.  Then, restock using the cabinet storage solution–only keep what will fit into the unit, and repurpose the excess.  Estimated time:  15 min.

Problem:  I generally keep a fairly clean fridge when it comes to spills. However, I am notorious for having a door full of half full bottles of sauces and condiments. This causes a real space issue, and often times stuff gets missed, and either bought twice or spoiled before use and gets wasted.

Solution:  First, go through all condiments and leftovers, discarding outdated items.  Next, wipe down one shelf at a time using a mixture of 4 tablespoons baking soda dissolved in 1-quart warm water.  I usually put this in a spray bottle and apply with a sponge, then wipe clean with a towel.  The baking soda mixture is an earth-friendly option to commercial cleaners.  Estimated time:  40 min.

Problem:  When was the last time you actually pulled everything out from the pantry to give it a good scrubbing? I did recently and discovered that it was filthy. Dust, grease, and other things had slowly built up on the floors and shelves. Try it; you might be shocked at what you find.

Solution:  Remove everything from the pantry and toss outdated items.  Wipe down shelves with a damp cloth.  Pat dry, then add shelf liners like these.  Divide up pantry items into categories, such as breakfast/breads, canned goods/condiments, snacks/chips, pasta/rice and replace in an order that makes the most sense for your family.  For instance, snacks are up high in my house, to keep tabs on what goes in the kids’ mouths.  Estimated time:  20 min. – 1 hour.

Problem:  The reason is my junk drawer and I are constantly at odds is every time I get it thinned out, some goober (possibly me) comes behind and fills it up again. I understand that sometimes there has to be a spot you put things that don’t go anywhere else, but my junk drawer has begun to eat things I put in it. Case in point:  I still can’t find my scissors.

Solution:  Again, remove everything and lay out items on the counter.  If necessary, return items to other parts of the house (sometimes things get mistakenly tossed in the drawer in a haste).  Then, wipe out drawer and add an organizer like this one which allows customized spacing.  Put items back in neatly, so you can see the contents clearly.  Estimated time:  15 min.

I hope you all have a wonderful Thanksgiving and want to thank you for becoming part of the Domestic Ease family. We are so thankful for all the support and we hope to continue being your online destination for all things domestic for many years to come.

Martin’s Recipe for a Great Thanksgiving:

1. Take a whole large family, as big as possible, and scatter. Let each person marinate in his or her own lives for months.
2. A few hours before mealtime combine all loose ingredients in one place and stir thoroughly.
3. Add a few new significant others, one or two babies, and a little more gray hair than the year before.
4. Sprinkle in laughter, stories, and memories of those not present.
5. Add one dash of Dallas Cowboys victory and serve.

As always,
Stay hungry my friends.

photos containerstore.com, marthastewart.com, countryliving.com

Since then, we have discovered so many foods that she does like, that our menu options have changed drastically. She now loves things like French-cut green beans, brisket, and Frito pie. The point is when it comes to food, or anything else really, you can’t discover what you like until you try a few things you don’t.

So, this week I thought we would try something that sounds a little strange and see how it is. We can all cook it then leave comments on how it turned out. Since any comment we leave this week will enter us for a $500 Pottery Barn giftcard, we might discover we really loved this dish.

Sauerkraut Chop Sue:

1 lb beef stew meat
1 lb pork roast, cubed
2 10.75-oz cans Cream of Mushroom soup
1 envelope dry onion soup mix
1 27-oz can sauerkraut
2 cups skim milk
1 12-oz pkg. egg noodles

1. Combine all ingredients, except noodles, in a slow cooker.
2. Cook on low 8-10 hours
3. Add uncooked noodles 2 hours before serving.

I know this sounds a little off but I’m going to try it nevertheless, and I hope you do to. The best part of discoveries is remembering the adventure that got you there.

As always,
Stay hungry my friends.

photo marthastewart.com