Greek Pasta Salad

Hooray!  My new co-workers enjoy lunch potlucks for birthdays and other special occasions as much as I do! For tomorrow's birthday lunch I signed up to bring pasta salad.  Though I do have an old stand by (recipe to come later), I wanted to find a new one.  Luckily The Perfect Pantry has what sounded like an amazing recipe (uh, it has feta, how could it not be fantastic?!) so I opted to try it.
I did (as usual) make some changes, this time because I apparently spaced out at the grocery store and forgot some ingredients (I confess I was distracted by the cheese section and I was hungry), but these changes are noted below.
I guess mainly what makes it Greek is the feta? Regardless it was certainly a risk to try a new recipe the night before the potluck, but IT IS FANTASTIC!

Greek Pasta Salad 

Sun-dried tomato vinaigrette 

 For the dressing:
1 garlic clove (I cut mine in half)
7 sun-dried tomato halves, roughly chopped
2 Tbsp plain nonfat yogurt (I bought Greek to go with the "theme"?)
1 tsp Greek seasoning (Yup, couldn't find this, luckily I had the majority of the necessary supplies.  Click here for a recipe of the Greek seasoning mix. Just add a pinch of each.)
1/4 cup white wine vinegar
1/4 cup extra virgin olive oil (Or one of the tips from the website says to use the oil from the sun-dried tomatoes. I will try this next time.)
1.5 tsp honey
5 tsp water

For the salad:
8 oz rotini or twisty pasta (The twists hold onto the dressing and feta better than something like penne.)
1 cup diced cucumber
1/2 medium green bell pepper diced
1/2 cup pitted large black olives, sliced in half
3 Tbsp chopped fresh dill
1/2 cup crumbled feta cheese, or more to taste (Duh! More!)

Combine all the dressing ingredients in a blender and blend on high until smooth.  If you want the dressing to be thinner add a bit more water.  Set aside.
**I used my Magic Bullet and it worked just fine.

Cook the pasta according to package directions.  Drain and add to a large mixing bowl.
**I suggest letting the pasta cool some before mixing in the veggies and feta.

Combine all remaining ingredients into the mixing bowl along with as much dressing as desired.
**I forgot tomatoes, and am not a huge fan of them anyway (Freudian perhaps?)  Sun-dried however, I LOVE!  So I opted to slice up some sun-dried tomatoes in place of the fresh as outlined in the original recipe and they fit in really well.
**I added all the dressing, and mine appeared to be a bit "creamier" than the one on The Perfect Pantry website.

Watermelon, Feta, and Mint Salad with Balsamic Glaze

I have no idea what is wrong with me! It's been too long since my last recipe post...maybe that's a sign I'm having too much fun...naw.
The weather finally turned spring-like this week in Chicago.  And by that I mean it went from 58 degrees to 85 and wicked humid (we're getting pounded with storms as I write this.)  So in light of this weather I thought it would be a good time to try a salad I fell in love with last summer in D.C.  The day I tried it at this small cafe the weather was also terribly hot and humid.  This salad does just the trick for those warm summer (ok spring) days when cooking is just out of the question.

Ingredients
Feta
Watermelon
Mint
Red onion (optional)
Arugula (or any "fancy" lettuce)
1/2-3/4 cup Balsamic vinegar for glaze

Really the hardest part about this salad is boiling/reducing the balsamic to make the glaze.  I had never made this before, but it turned out amazingly well!  It's not really an exact science.  I used just under 3/4 a cup of balsamic vinegar and boiled it on low until it reduced to a few tablespoons.  You can Google more exact instructions, but mainly you want the balsamic to be syrupy/thick/sticky.  Boil for just around 10 minutes and you should get the desired results.
Add a few cubes of watermelon, sprinkles of feta, thin pieces of red onion, and 3-4 leaves of mint and to the arugula. Here I must note I've had a hell of a time finding arugula (which make me sad since it's my favorite leafy green.)  So instead, just use a pre-packaged mix that contains "fancy" greens, and often containing arugula.  Drizzle with the balsamic glaze and enjoy!

I apologize for the crudeness of this photo, my camera died and in order to document this deliciousness I had to use my phone.

101 Things to do When Funemployed

Unemployed? Laid off? Economy got you down?  I hear ya!  But chin up!  There are plenty of things (many free) to pass the time between random odd jobs to pay the bills and applying for jobs.  Take advantage of this "funemployment" period.  There's no sense in dwelling on your circumstance, especially when so many other people are in your same position. Stay motivated to find employment, but until then, consider doing a few of the options below:

The Weekend We ate like Royalty

We've all had them. Those weekends you stay in the apartment.  So what better time to make epic meals?   Saturday afternoonish we made a lunnner (lunch/dinner) of beer can injected BBQ chicken and asparagus with feta (I'm seriously obsessed with feta).  What's beer can chicken? For those who know, it's pretty obvious.  For those who don't (yes those people exist) you literally set a whole chicken atop a can of beer, with half of it poured out, and bake the chicken in the oven.  The beer helps the chicken stay moist and gives it a means of standing upright.  We've made this a few times, but this time we injected the chicken with BBQ injector.

The boyfriend didn't eat the asparagus as he's anti-anything green.  So more for me!  While I prefer asparagus grilled, I had to saute them in olive oil for the purposes of our dinner.  Still very easy, just cook the asparagus as you wish (bake, saute, grill) and add feta.  I would probably add some lemon too if I had grilled it.

Lately I've been drawn to breakfast recipes on Pinterest.  So Sunday morning I forced myself out of bed to make cinnamon roll pancakes that have been beckoning to be made.  Moreover, I had all the ingredients on hand, so that was an easy decision.
I got the recipe from Recipe Girl (via Pinterest of course.)

Cinnamon Roll Pancakes

Cinnamon filling

4 tablespoons (1/2 stick) unsalted butter, just melted (not boiling)

1/4 cup + 2 tablespoons packed light brown sugar
1/2 tablespoon ground cinnamon

Cream cheese glaze
4 tablespoons (1/2 stick) unsalted butter
2-ounces cream cheese, at room temperature ( Google says 2 ounces is equivalent to 6 teaspoons)
3/4 cup powdered sugar
1/2 teaspoon vanilla extract

Pancakes
I used Bisquick because I'm lazy but Recipe Girl has a recipe for pancakes if you're more patient than I am.


Prepare the cinnamon filling
In a medium bowl, stir together the butter, brown sugar and cinnamon. Scoop the filling into a quart-sized heavy zip baggie and set it aside. 
**I recommend making this the night before since my mixture was too runny.  Recipe Girl says the mixture should be a toothpaste consistency.

Prepare the glaze

In a small pan, heat the butter over low heat until melted. Turn off the heat and whisk in the cream cheese until it is almost smooth. Sift the powdered sugar into the pan, stir and add in vanilla extract. Set the pan aside while you make the pancakes.

**It's important to add the powdered sugar a little at a time.  Otherwise, the mixture will be lumpy.

Cook the pancakes/assembly

Heat a large, nonstick skillet over medium-heat and spray with nonstick spray. Use an ice cream scoop (or 1/3 cup measuring cup) to add the batter to the pan.  Reduce the heat to medium low. 
Snip the corner of your baggie of cinnamon filling and squeeze the filling into the open corner (Make sure it's a small snip!)

When your pancake begins to form bubbles, add the filling. Starting at the center of the pancake, squeeze the filling on top of the pancake batter in a swirl (just as you see in a regular cinnamon roll). 

Cook the pancake 2 to 3 minutes, or until the bubbles begin popping on top of the pancake and it's golden brown on the bottom. Slide a thin, wide spatula underneath the pancake and gently but quickly flip it over. Cook an additional 2 to 3 minutes, until the other side is golden as well. 

When you flip the pancake onto a plate, you will see that the cinnamon filling has created a crater-swirl of cinnamon. Wipe out the pan with a paper towel, and repeat with the remaining pancake batter and cinnamon filling. Re-warm the glaze briefly, if needed. Serve pancakes topped with a drizzle of glaze.

These pancakes were certainly a test of patience.  I have to admit, that my pancakes looked nothing like hers, mainly because the cinnamon mixture was not thick enough and ran off the pancake or absorbed into it.  But, they were absolutely delicious and their appearance did not alter the cinnamon roll taste!  Enjoy!

My 46 Hour Michigan Visit for Easter

While it was a quick trip, the 46 hours spent in Michigan were certainly worth it...for the food.  Fine, fine, seeing my family was pretty awesome too.  It didn't hurt that I got to cart this little guy around too.

Zorro is ready for a car ride.

It's worth mentioning that when taking the MegaBus on a holiday weekend there are good odds that it will be overbooked.  Overbooking means a second bus chartered for we lucky patrons.  This second bus did not, repeat, did not have the all important outlets needed to keep my electronics (ie my entertainment) alive.  So, er, yeah...

Anyway, now some pics (and a few select recipes) from the Thanksgiving-ish Easter feast.

THE HAM!

Had to get some of everything.

Okay, so I had to get some of EVERYTHING.  Shall I elaborate?
Starting at 12:00 and going clockwise:  Green bean casserole (funny story there), Waldorf salad, polish sausage, ham, Shepherd's pie, snowy potatoes (though I suppose they need a different name in the spring), and four bean salad.

Snowy Mashed Potatoes 

8 to 10 potatoes, peeled and quartered

Before cooking.

1 (8 oz.) pkg. cream cheese, softened
1 c. dairy sour cream
1/2 c. minced scallions (including some greens)
1/2 c. minced celery
1/4 c. minced green pepper
1 Tbsp. parsley
1/4 c. butter, melted
1/4 tsp garlic powder
1 tsp. salt
pepper to taste
1/2 tsp. paprika
2 Tbsp. butter

Cook (boil) potatoes in a large pot until tender.  Drain water and return to pot on low heat.  Shake potatoes to dry them.  Turn off heat when dry.  

Cream together cheese and sour cream in a large bowl (you will be adding potatoes).  Add hot potatoes, one at a time.  Cream mixture and continue beating on high.  On low speed, add scallions, celery, green pepper, parsley, 1/4 cup butter, garlic powder salt, and pepper.  Spoon into a 3-quart baking dish.  Sprinkle with paprika and dot with 2 tablespoons butter.  Bake in a preheated 375 degree oven for 25 minutes or until top is golden.  Serves 8 to 10.  

**My mom varies the bell peppers to match the holidays.  Green and red for Christmas; red, yellow, and orange for Thanksgiving.  This is also a huge crowd pleaser, we typically double it (I think we even tripled it for Thanksgiving this year.)

Four Bean Salad

1 can of green 16 oz drained

1 can of black beans

1 can of garbanzo beans,  rinsed and drained

1 can of kidney beans, rinsed and drained

1/4 c green pepper

8 green onions sliced

¾ c sugar

½ c cider vinegar

¼ c veggie oil

½ tsp salt

Combine sugar, vinegar, and veggie oil in a bowl.  Mix until sugar is mostly dissolved.  Combine beans in a large bowl. Add sugar mixture to beans.  Stir well and cover & chill overnight.  Stir occasionally and before serving.

Waldorf Salad

1 cup chopped walnuts

1  cup celery, thinly sliced

1/2 raisins

2 sweet apples, cored and chopped (I use one red and one green for color)

6 Tbsp mayonnaise

2 Tbsp fresh lemon juice

Salt

Pepper

In a medium sized bowl, whisk together the mayonnaise and the lemon juice. Add 1/2 teaspoon of salt, 1/4 teaspoon of fresh ground pepper. Mix in the apple, celery, raisins, and walnuts. Chill for at least an hour to allow flavors to mingle. 

Banana Nut Bread Recipe

We all have good intentions when we buy bananas- for that smoothie, on our cereal (right, and pass up a bagel or English muffin? Pssh.) or as a healthy snack perhaps. Days later and suddenly you have a brown banana mess quickly evolving into a pile of ripe mush. I personally freeze bananas when they get to this point as I know I will use them later in bread. And because I had some (ok fine I had 6 frozen bananas) I decided it was time to make some of my mom's delicious banana nut bread. Few things are more comforting than the smell of warm banana bread (well any homemade bread really) prepared by mom on the weekends. Add a little butter and I'm in carb heaven!
*Disclaimer: I have no idea where she originally got this recipe. But because I grew up with her making it, it's become "her's."

My sister, mom and me at Thanksgiving this past fall.
Yes, there was plenty of delicious homemade breads prepared by mom
for the feast!

Banana Nut Bread Recipe

• 1 cup sugar
• 2 1/2 cups flour
• 3 1/2 teaspoons baking powder
• 1 teaspoon salt
• 3 Tablespoons vegetable oil
•  3/4 cup milk
• 1 egg
• 1 cup finely chopped nuts (I used walnuts)
• 1 cup mashed ripe bananas (2-3 medium) 

Heat oven 350' Grease and flour loaf pan.  Measure all ingredients into large mixing bowl; beat on medium speed for 1/2 min, scraping sides and bottom of bowl constantly.  Pour into pan.  Bake 55 to 65 minutes or until wooden pick inserted into center comes out clean.  Remove from pan and cool thoroughly before cutting. 

Who can resist nibbling on the batter?
I certainly had some!

My mom's trick to not burning the top of the bread? Cover the bread forthe first 20 minutes with aluminum foil and take off the last 30 minutes.

I must also add that if you think your oven cooks hot then you may want to start by baking the bread for 45-50 minutes and checking to see if it needs further baking.  My bread turned out a little dry, but not terribly so.

Voilà!  Yummy fresh bread good for breakfast or a snack.

Ah, this photo is making me hungry!  Maybe I'll go make some more...

So You're a Temp?

Well, it was bound to happen.  After 12 years of working (yes, I began as a lowly dishwasher at 14 years and 9 months of age) I finally had a job that I hated.  Now of course we all gripe about our bosses, the long hours, feeling under appreciated and so on.  But this temp job takes the cake folks! It was even worse than that dishwasher job over a decade ago (actually dish washing was pretty mindless and easy looking back now.)  In an attempt to remain professional rather than write an emotional rant, I will stick with the facts and perhaps offer some advice for anyone that finds themselves in a similar situation.

Let me just say this first:

I had always had the opinion that when working, temping especially, one should not be picky or resign- you have a job, how lucky!  However, after the way I was treated at this last position, I understand why people leave jobs, temporary or not.  Now, I have to add that I also think there should be a decent attempt at sticking it out as sometimes a new job simply requires a "breaking in" period- getting to know how the office works, catching onto your boss's tendencies, etc.  But no one, and I mean no one, deserves to be disrespected or mistreated in the work place.  Again, let me add another caveat: If an employee blatantly or purposing violates some sort of rule, ethical standard, or protocol then by all rights and means that person should be appropriately and professionally reprimanded. 

That being said I offer the following advice/statements/experiences:

• Your boss can take advantage of your work ethic: There's something to say about being willing to go above and beyond your job duties or come in on weekends, especially when just starting a new job.  But, if your gut is telling you these tasks seem irrelevant or a little off or your willingness is being taken advantage of, trust your gut.  Once you set the precedence of being "that" go to employee, it's hard to break out if it.  So be leery. 
• Being treated within the regular hierarchy of employees is different than being disrespected: We've all been there. Being the man on the bottom of the Totem pole and getting assigned the tasks no one wants.  Being the new kid and being treated like you know nothing.  Coming home from work feeling as if everyone hates you.  Sure, this is normal and someday you'll be able to haze the new guy the same way you were.  But that being said, no one should have to put up with blatant disrespect, especially from the boss, since s/he can really ruin your working experience.  Some people aren't able to compartmentalize, so if you happen to talk with the boss when s/he is in the middle of a stressful task you may end up getting blamed for something that has nothing to do with you.  As your supervisor, in my opinion, it's utterly inappropriate to be treated poorly for something that isn't your fault. 
• It's okay to still have a life: Sure asking for time off when starting a new job is a little taboo, but you should certainly still be allowed to take care of your personal tasks.  I've had numerous jobs, including the most recent job from hell mentioned above, that stifle any ability to check off items on my personal to do list.  Sometimes, you have to ask to leave work an hour or two early- it's not like doctors, dentists, and other Mon-Fri offices are going to stay open just for you because you didn't have the courage to ask your supervisor to (gasp!) allow you to take care of personal items.  Again, like everything else I've talked about here I offer a caveat, don't abuse this.  Your asking to be let go early every Friday will quickly become obvious that you want to start the weekend a few hours early.  
• If you're temping, you CAN still have standards: For those of us still struggling to find our dream jobs, or heck, any job even remotely related to out degree we spent years earning, temping is a good option for the time being.  However, the frustration of finding employment can lead to desperation and that desperation can lower the standards of what jobs one is willing to take.  Hey, if you can stand a job where the hours suck, the commute is a nightmare, pay is minimal and your talents are not utilized, good for you.  I however have learned that being "careerless" (sounds better than jobless, no?) does not mean I can't have standards.  I, and you, deserve a job that you feel good about.  A job that pays you appropriately for what you're contributing.  A job where you feel like a successful contributing member to society.

And isn't that really what it comes down to? Working obviously allows us to pay our bills and live our lives, but it also contributes to our emotional and psychological well being.  A job, any job (so long as it is within the parameters discussed above) helps us feel useful.  When you're psychologically healthy you'll be more apt to continue that all important career search, I know I am.  Good luck fellow "careerless" job searches!