Food Memories

//////////////////////////////////// Whitney's Memories//////////////////////////////////// 

About ten months ago I lost the most important person in my life, my grandmother.

I wish that I could still call her to ask what temperature to bake a pork chop at.  I wish I could still taste-test her summer salads in the shining light of her kitchen. I wish I could steal spoonfuls of her mashed potatoes before Christmas dinner.  More than any of this, I wish she was here to see what Bethany and I are doing with our blog.

Like most people, I truly believe that my grandmother was the best cook in the entire world.  There is something about the love and dedication of a grandmother that is apparent in every meal, no matter how big or small.  Maybe it is all the years of experience or the copious amounts of butter, but my Grandma's recipes were always the best.

A few weeks ago I came across my grandmother's recipe box in group of valuables collected from her house. Each pencil marked recipe is scratched in her cursive and many of the most beloved meals have drippings of grease and spice marked corners.  The box felt heavy in my hands and my heart felt heavy in my chest as I remembered her thumbs tracing over the edges of the cards until she found the recipe she was looking for. I knew that these pieces of paper and their simple wood frame were the root of every Thanksgiving, Christmas, birthday, summer weekend, Sunday morning, and salad luncheon.

Next to this recipe box, that was weighty with memories and love, sat an empty recipe box.  I'm not sure if my grandmother had used it at one time or if it had sat empty somewhere in her house for years but inside there was only dust. As I looked at the two boxes side-by-side, I couldn't help but laugh.  That empty recipe box was me- young, naive, and new in the kitchen.

I'm not always sure what I believe in but I know that it was some sort of sign from my grandmother.  I still had a thing or two to learn from her and she was bound and determined I would. I asked my parents for the empty recipe box and for permission to copy some of her recipes.  I hope that one day my life, and recipe box, will be as full of love, good memories, and great food as my grandmother's was.

//////////////////////////////////// Bethany's Stories //////////////////////////////////// 

I grew up the youngest of five children and I have FOUR older brothers. So yes, I was spoiled. Growing up our family was far from functioning as a normal family. 

I wont go into detail but our parents made our whole family a clown family. Yes, you read that right, a clown family. One Christmas I was finally old enough to drink sparkling grape juice out of a crystal glass and immediately bit into the glass leaving tiny bits of crystal in my mouth, and I did it again the very next year. Countless times my brothers used me as a punching bag or worse, one of their soldiers-in-training under my brother the drill sergeant. I was a wild child running around the neighborhood like I owned the place, knocking on doors in full clown costume asking if the other kids wanted to play. 

Even though we were a wild at heart family, my mom always made us eat dinner together. I cherish those moments; I truly believe it made us a stronger family. That recipe box you see is full of memories for me, meals spent side-by-side, crammed onto one table with all my brothers. 

I am so proud of where I came from- I have a supporting family who is still outrageous in their own special way.  I can't wait to pull more recipes out of that box to make with my mother for the people I love the most, for many years to come. 

Food has a way of telling a story and reminding us of both the sweet and salty memories of our past and the possibilities that lay ahead of us.

We created The Twenty-Something's Table because we truly believe in the power of cooking, good food, and a table shared with family and friends.

We all have our own recipe box, whether it is a binder full of magazine clippings and scribbled favorites or a an extremely organized computer database. Our hope with this post is to share with you our inspiration in the kitchen and where the heart of The Twenty-Something's Table comes from. We also want to throw a spark into your kitchen, stirring you to search for the inspiration behind your meals.

As always, much love from your twenty-something ladies-

Whit & Beth

Open Faced {Egg Sandwich}

Today, I bring you an open faced egg sandwich! It's jam packed full of flavor and egg-y goodness. Whitney was over at my place all weekend for something really exciting (that we will share with you soon)! While she was here she made some bomb-diggity broiled turkey and gouda sandwiches and they were to.die.for.amazing.

So, you could say she inspired this little recipe I made up this morning.

OPEN FACED EGG DELIGHT

1 slice of wheat bread, toasted 
1 egg, cooked over-easy
1-2 leafs of lettuce
1/4 cup tomato
1/8 cup cheddar cheese, shredded or sliced
Salt & pepper to taste

Cilantro and parsley for garnish 

Toast the bread while you are prepare the egg over easy. (If you are like me you should butter your toast. I love buttered toast!) Top the toast with the egg.  

Dice the tomato and chop the parsley and/or cilantro.  Top the egg with tomatoes and herbs and finish with cheese.  If desired, broil in the oven for a few minutes to warm and melt the sandwich.  

I piled it all sky high and dug right in and it was one tasty little breakfast! 

Stay tuned for some good eats this week!! 

Love, 
Bethany 

Sriracha Chicken Barbecue Sandwiches

Summer is officially here! That means it is time for picnics, outdoor dining, and ice cold session beers.  I'm always looking for a new recipe to keep it fresh in my kitchen (and on the blog) and summer is the perfect time to try something new.

As a single, 24 year-old, working gal I don't always have a lot of time on my hands to put together a dish for a gathering or picnic.  That's why I love this simple and hands-off recipe. I started making shredded chicken sandwiches for lunches this winter and the convenience factor has won me over.  While it requires having the slow cooker on, it is still a great option for the cooler, early months of summer (especially if you are a twenty-something without AC).

They say that as temperatures get warmer you should spice up your food to stay cool.  I electrified a traditional barbecue recipe with a little bit of the famous and ever popular rooster sauce and then added a little creamy avocado to balance the flavor.  Pair with a strawberry lemonade and some potato salad and you have yourself the perfect summer meal.

Sriracha Chicken Barbecue Sandwiches

Shredded Chicken

4 chicken breasts
1 can or bottle of inexpensive beer
1/2 Tbls garlic powder
1 tsp paprika
1 tsp of salt and pepper

Pour beer into slow cooker and mix with seasonings.  Arrange chicken breasts in an even layer in slow cooker.  Cook on low for 7-8 hours or high for 3-4 hours.  Remove chicken and discard beer.  With two forks, shred chicken and place in a large mixing bowl.

Sriracha Barbecue Sauce

1 cup apple cider vinegar

1/2 cup ketchup

2 Tbls brown sugar

2 Tbls Worcestershire sauce

1 Tbls butter

2 tsp salt

1 Tbls Sriracha sauce (or to taste)

Add all ingredients to a sauce pan, stir, and simmer over medium heat for 10 minutes.  

Pour the sauce over the chicken and stir until the chicken is well coated. Serve on dollar buns at a picnic or load it up on large ciabatta roll for yourself.  Garnish with avocado or cold coleslaw. 

Serve immediately or store in the refrigerator for up to a week.

It goes without saying, but keep cooking and loving.

Bethany and I would also like to thank all the service men and women for their sacrifice and dedication.   We are wishing you all a safe and beautiful Memorial Day.

-Whit

"Is that hummus?!"

Maybe it's a girl thing, but I LOVE hummus, ie. Sh*t Girls Say.

I'm obsessed! I went through a phase where I was buying huge tubs of it once a week or going through multiple little containers in a matter of a few days.  I knew I had a problem when I hijacked my roommate's hummus while she was in Africa for a few weeks...

It was January in Minnesota and spring semester had not begun.  Like any college student with no responsibility, I had been out painting the town with friends. After trudging up the sidewalk, banging through the door, and shaking off the snow, I settled in front of the fridge. I was looking for something to soak up the copious amount of beer that was making my head fuzzy and my frame wobbly.

I glanced over the contents of my fridge, "Block of cheese... I shouldn't be cutting anything. Eggs... I shouldn't turn the burners on. Cereal... no milk. Lettuce... yeah right."

Then my eyes fell upon it... my roommate's black olive hummus. (Insert angels singing and a glowing halo of light.)

"Is that hummus!?" I thought with the same enthusiastic and hungry tone of the YouTube sensation.  But it was my roommate's hummus, so I settled on the block of cheese (no slicing or knife involved).

That is the last thing I remember of the night. 

The next morning I stumbled down stairs to find an empty hummus container and cracker crumbs laying next to my lack of self-respect on the counter.  I knew then it was time to fess up to my addiction. 

With such a love of hummus and a very tight budget, I began making my own. I found I could save money and make the hummus to my personal taste. Below is a recipe for traditional hummus but once you've nailed down this recipe try adding roasted peppers, artichokes, olives, avocado, and other flavorings to spice it up.

Traditional Hummus Recipe

2 cloves of garlic, minced
2 15-oz cans of of chickpeas (garbanzo beans), drained and rinsed
2/3 cup of roasted tahini
1/3 cup freshly squeezed lemon juice
1/2 cup of water
1/4 cup olive oil
Salt to taste

Using a food processor, combine the garlic, chickpeas, tahini, lemon juice, water, and olive oil. Process until smooth. Add salt to taste.

Spoon hummus into a bowl and garnish with paprika, pine nuts, olive oil, or herbs. Serve with bread and veggies.

Notes

Tahini is a paste made from ground sesame seeds and can be found in most grocery stores. While tahini is a little expensive ($7-10), a regular sized jar should make about three recipes of hummus.

Store bought hummus will cost around $4 for a 10 oz container, or a little over a cup.  This recipe yields 3 cups for around $5.80.  That is about $2 for the same amount as the store bought stuff.

If you are looking to make your hummus extra creamy and you have a little bit more time on your hands you can shell the skins of the chickpeas before throwing them in the food processor.

Bethany and I are both sad that our vacations are over but we are so happy to be back home blogging! We both were inspired by food and friends on our trips and we cannot wait to share some of that with you. 

As always, keep cooking and loving-

Whitney

Asparagus

Spring is finally here! I feel like running through the streets cheering, dancing, singing, and giving away tulips! But I’m going to rein in my crazy and settle for throwing the windows open, cranking up Cults, and eating every meal on my porch. 

Spring means that the markets are full of delicious, fresh vegetables.  Keep an eye out for peppery radishes, leafy and colorful greens, savory scallions, and my favorite, asparagus.  Asparagus has a delicious flavor and texture that comes from being a hearty spring vegetable. I’ve provided some information on asparagus as well as my favorite recipe and some other ideas for preparation.

Growing and Gardening

Asparagus is harvested from late February to early June in most parts of the United States.  It grows in most moderate climates but extreme hot or cold is not ideal for the plant.  If you want to grow your own asparagus you need to have the patience and passion of a 13 year old girl queuing up for Bieber’s new single. After planting the asparagus crowns in early spring, you must wait three harvests (yes, three years) to collect and enjoy the crop. Because it is a perennial the asparagus needs several good dormant periods to build up the nutrients for long, wide stalks.

Selecting and Storing

Are you not patient enough to wait three years for this delicious vegetable? Do you not have space for a permanent garden? No worries! If your local farmer’s market does not have asparagus available yet they will soon.  Look for bright green shoots that have slightly purple tinged tips. Where the asparagus was cut should be thick and fibrous. Asparagus should be firm and never mushy or rubber to the touch. After selecting your asparagus you can help it last longer by trimming the ends and standing them upright in a glass of water (much like you would do with a bouquet of flowers).  Cover the glass and asparagus with plastic wrap or a zip-lock bag and store in the refrigerator.

Nutrition and Health

I never feel guilty about taking an extra serving of asparagus as it is full of fiber and B vitamins but not full of calories. It also contains an amino acid and potassium as well as several other good vitamins and minerals. All of this can help prevent heart disease and aid in lowering blood pressure. Eat up!

Preparation

A short and easy cook time paired with a unique but subtle flavor makes asparagus very versatile in the kitchen.  When served as a side you can microwave, boil, steam, bake, pan fry, grill, or broil asparagus.  I believe that asparagus is best cooked on the grill, in a pan, or under a broiler as it best preserves the vibrant green color and rich taste. If you are adding asparagus to a cold recipe you should boil it and then quickly blanch in cold water to help preserve the shade.

 

Asparagus-y Ideas

• Top a homemade pizza crust with olive oil, mozzarella, goat cheese, asparagus, and a dash of red pepper; bake to bubbly perfection.
• Substitute in asparagus as your veggie the next time you make the classic broccoli and steak stir fry.
• Grab your canning equipment, garlic, and peppers to make spicy pickled asparagus for your Bloody Mary recipes.
• Boil asparagus briefly in chicken stock and set aside to add at the end of a creamy risotto recipe. 
• For an easy appetizer, wrap single spears of asparagus in prosciutto and broil until hot.
• Using dill and new potatoes, toss boiled and blanched asparagus in with your next picnic potato salad.
• Cut up cooked asparagus and add to a creamy or zesty chicken or veggie pasta; my favorite is balsamic sauce with bow tie noodles.
• Throw some fresh asparagus on top of your fried egg or in with your mini egg bakes for added color in your breakfast.
• For an extra treat, top a steak from the grill with asparagus, blue cheese, and bacon crumbles.
• Add boiled and blanched asparagus to your next lunch wrap with grilled chicken, feta, and mayo. 
• Make up some cous cous and add some pan fried asparagus and mushrooms for a quick vegetarian, spring time dinner.

Bethany and I ate this asparagus like it was candy. It was the perfect treat to share with my best friend on the first beautiful day of the year.

Whitney's Simple Broiled Asparagus

1 bundle of asparagus

1-2 Tbls olive oil

1/2 of a lemon

Salt and pepper to taste 

Lemon pepper or minced garlic if desired

Preheat your broiler. Rinse and pat dry asparagus. Break off the starchy, tough ends of the asparagus (the asparagus should easily break about an inch or two up from the bottom of the stalk).  

Arrange asparagus evenly on a baking sheet.  Drizzle with olive oil and add the juice of half a lemon.  Dust with salt and pepper (or use lemon pepper in substitute for more flavor). Add minced garlic if desired. 

Broil asparagus for 7 to 10 minutes, flipping half way through with a spatula. Watch the asparagus carefully as you do not want it to burn or dry out but you do want the skin to shrivel slightly and the color to darken. Serve immediately. 

I hope you enjoy this simple recipe as much as I do!

Before I bid you adieu, I wanted to give little update on the lives of your twenty-something gal pals. 

Mostly I would like to apologize for the lack of posts lately. I have been working very hard on some applications that will hopefully be bettering my life as well as pushing in overtime hours at work. Bethany as always is fulfilling and juggling many roles as a manager, photographer, and wife. (Can you tell we are 24?)

While we are both very busy we have managed to squeeze in some vacation time. Bethany and Ryan are currently visiting friends and family in the great city of Rochester, NY and I will soon be leaving for a reunion with study abroad friends in Chicago. 

While the posts will be short and sparse the next few weeks we promise that summer will bring fresh and fun ideas as we collaborate with other bloggers, share our favorite beers, explore farmers markets, and make the perfect grilled burgers! So stay tuned for more! 

As always, love for all-

Whitney

Ham & Barley Soup

Well it's now May 3rd and instead of sunshine and butterflies we have snow filling the air here in Minnesota. I have never seen this before, but I can honestly say that I am not impressed with mother nature this year. I think she is playing a very, very mean joke on us. So in light of the cold and snow we have a soup recipe for you to try! 

HAM AND BARLEY SOUP

• 10 cups canned low-salt chicken broth
• 3 lbs smoked ham hocks
• 3/4 lb russet potatoes (about 2 medium), peeled, diced
• 1 14 oz can diced tomatoes in juice
• 1 medium onion, chopped
• 2 medium carrots, peeled, chopped
• 1 cup celery, chopped
• 3/4 cup pearl barley, rinsed
• 2 teaspoons dried oregano

• 8 ounces fresh green beans, trimmed, cut into 1/2-inch pieces

Bring broth and ham hocks to boil in large pot. Cover, reduce heat to medium-low and simmer 15 minutes. Add diced potatoes, tomatoes with juices, onion, carrots, celery, barley, and oregano. Bring to boil. Reduce heat to medium-low; simmer uncovered until meat and barley are tender, about 1 hour.

Using tongs, remove ham hocks from soup. Cut meat off bones and chop coarsely. Return meat to soup; discard bones. Add green beans and simmer until beans are tender, about 15 minutes. Season soup to taste with salt and pepper. 

Recipe from epicurious.

Spring please try to come soon!!

-Bethany