What's For Dinner- This Week

Cinchy Breakfast

2010-02-26T07:23:00.000-08:00

Spinach and Bell Pepper Scramble (The plan was for an omelet until half way through when I realized I don't actually know how to cook eggs into an omelet.)
Sweet Potato Fries
OJ

Ethan dumped out a carton of eggs yesterday and broke 6 of them. I finished breaking them into a ziploc bag to save for later. We were destined to have eggs this morning.

Pour eggs, salt, pepper and some shredded cheese into a bowl and stir.

Grab a handful of pre-washed spinach and cut thinly.

Here's the cinchy part, go to the freezer and get out a bag of Alexia Sweet Potato Fries and Woodstock Farms Sliced Tri Color Bell Pepper Mix.

Slice the peppers one more time so they are diced. Add spinach and peppers to eggs.

Put Sweet Potato Fries into the oven and bake until sizzling.

Breakfast took about 10 min this morning.

Making Yogurt

2010-01-14T10:19:00.000-08:00

I have been using plain (whole milk) yogurt to make smoothies, I find it useful in baking and cooking every once in a while and we like to eat it with granola or Muesli. Mix it with jam and you'll feel like your back in Europe.

I was browsing The Real Food Revolution. A great blog with lots of down to earth, budget friendly, real food, recipes. I found this entry on making yogurt and when she explained about making yogurt being a lot cheaper than buying my interest was peaked. Here is a long (but very simple when you get right down to it) entry on how to make yogurt. It is surprisingly easy to make yogurt by the looks of it. I am going to get some Mason jars and try it out soon!

Making Yogurt-How to make Yogurt at Home

Okay, here's the thing you need to know about yogurt. It's really really easy. I tell you this at the beginning, before you read all about getting a thermometer and temperatures and bacterial process and all, because I was intimidated by yogurt for years. I would read the directions, in numerous books, and then put them down and relegate yogurt making to the someday when I have a lot of time to figure it out category in my head. I don't want you to do the same thing. So I'll say it again, making yogurt is simple.

Now, I'll probably be very long winded about making yogurt because I like to understand WHY things work. "Why mommy? Why?" I'm not that different from my 6 year old after all. "But why mommy? Why shouldn't I pee on my little sister in the bathtub? She's laughing."

Ahem.

Moving on.

Here's the other thing you need to know about yogurt. You will save a lot of money making it yourself. Say one gallon of milk is $3. One quart of good quality yogurt is usually $3-4 minimum. That means if you are buying yogurt you are paying $12-16 per gallon. If you make a gallon of yogurt guess how much it costs? That's right, $3, give or take the price of a gallon of milk. If you like yogurt, you really want to know how to make it yourself.

The first thing you will need is a pot large enough to hold the amount of yogurt you want to make. I don't recommend trying to do more than a gallon at a time. It takes too long to heat and burns on the bottom, and too long to cool. But you can start with less. You will have exactly as much yogurt as milk that you start with so you will need containers to hold them. My personal preference is glass mason jars. They seal nicely, don't leak, don't leech dioxins when they are warmed and look pretty. I went through a lot of plastic containers before I caught on. But you can use whatever you want. Really. It doesn't even need a lid. The picky among us may want a wire sieve, but that's completely optional.

So for you who like it laid out all neat and tidy instead of lost in the narrative, here's your list.

Equipment
Large Stock Pot or Sauce Pan (Heavy bottomed is best.)
Candy thermometer (Can be found in the baking section of every grocery store chain in North America I think. But I'll tell you what to do if you haven't got one too. Yogurt makers have been going by feel for centuries.)
Storage Containers
Wire Sieve
Whisk or spoon for stirring

(See that jar with a bit of yogurt in the bottom? That's
from my last batch, to use to start this one.)

Ingredients
Milk (Whole, Skim, and every thing in between. Personally I think whole milk tastes better and makes creamier yogurt, but low fat will work just as well.)
1 tbsp of your favorite brand of plain unsweetened yogurt, as long as it reads on the side, "Active bacterial cultures".

And please tell me that your favorite yogurt doesn't have gelatin or cornstarch in it, because those people who make that slop don't know how to make yogurt. Well, they probably do, but they're cheating you into thinking that it's creamier with additives. Anyway, you could go out and buy a yogurt starter like yo-gourmet or the like, but it's a whole lot simpler to just use some yogurt you already have. Their instructions are way to complex in my opinion, though that's how I started.

Yogurt is a simple bacterial process, just like bread. You introduce the bacteria to the milk, get it nice and cozy so that the bacteria thrive and they eat their way through all of the lactose and in turn give you yogurt. Before you get all grossed out by that, consider that you have a lot of bacteria and microorganisms in your body right now and you want the stuff in yogurt in you, because it's good for you, and then the bad bacteria has less space to run around and eventually almost moves out altogether complaining about over crowding. So that's why you need a little bit of yogurt from somewhere else. It already has live bacteria in it for you to add to the milk.

The rest is just all about temperature. You get the milk hot enough to pasteurize it so that the only thing alive in it is the bacteria you want to grow and nothing else. Then you get it cool enough to not kill the bacteria and then keep it warm enough that they stay active until they have spread through out the yogurt. Got that? Good. Here we go.

Method

Pour the milk into the pot. Set the heat beneath the pot to medium/medium high. (There are those who will tell you that you should put it on low and stir constantly to keep from burning but those people don't make yogurt that often I don't think. Higher heat warms it faster before the stuff on the bottom starts to stick and burn.) Put the thermometer in the milk, it should have a clip for the side of the pot, and stay close by stirring from time to time.

The hardest part about making yogurt is keeping the milk from burning. It takes so long to heat up that you have usually forgotten that you have anything on the stove and you have gone off to fold laundry or have a shower or something. If you get at all engrossed in movies, do not try to watch one while making yogurt. You will forget about it until it's boiling over the top and burnt on the bottom. Oh wait, that's just me? Never mind. Magazines are good. Yogurt making is a good time to read a magazine. On a chair or stool in the kitchen. Next to your milk. So you don't forget.

Watch your yogurt, stirring occasionally, until it reaches 180F, or 80C. If you have no thermometer, stand over it and watch until the outside edges are bubbling vigorously and there is a lot of steam coming off the milk.

Here's for the list people.

Method

Preheat oven to 110F. Or just set it on the lowest possible setting just when the light comes on, no more. Heat milk to 180F, 80C. Remove immediately from heat. Allow to cool to between 110-115F, about 54C. (Or if you have no thermometer, until you can hold your pinkie finger in the milk for a full 10 seconds without it burning.) Skim the skin off the top. Add the tbsp of yogurt. Stir together. Pour into storage containers. Place storage containers in the warmed oven. Turn the oven off. Wait 4 to 8 hours before opening. When the milk stays firm when the container is tilted remove from oven and place in fridge.

There you're done. That wasn't so hard was it?

Oh the sieve? That's for people who want a very smooth yogurt. You can pour the milk through it into the storage containers to catch any lumps.

NOTES:
I don't usually bother sterilizing my equipment. But I do try to get it very clean, rinsing in very hot water and soap just before I use it all. I don't want anything that isn't healthy bacteria growing in my milk.

Be sure to save a little bit of this batch of yogurt to use for starting your next batch.

For breakfast pair it with Muesli.

Old Fashioned Tapioca Pudding

2010-01-12T12:31:00.000-08:00

John grew up on late evening Tapioca. He loves it- its a soft warm memory food for him I think. When we got married I would make Minute Tapioca every so often. We would double the recipe as the two of us can take down a lot of tapioca.

When we moved and I couldn't find Minute tapioca at the local Walmart I found Bob's Red Mill Tapioca at the Sunflower Farmers Market. I brought it home and John wanted to make some. I was doing laundry or something and told John to start the recipe on the back of the bag. When I returned the kitchen I realized he had doubled it- we always do- and the (doubled) recipe called for almost 5 cups of milk and 4 eggs! Looked like I would be going to the store in the morning to re-fill our milk haha.

BUT I was soo soo happy we doubled it later that evening. I never knew tapioca could be so good! With folded whipped egg whites it is creamy and fluffy beyond any tapioca I have ever had. Never going back to the regular Minute Tapioca and heavens NO! to tapioca in the pudding cups.

Ingredients

* 1/3 cup Tapioca (Small Pearl Old Fashioned)
* 3/4 cup Water
* 2-1/4 cups 2% Milk
* 1/4 tsp Sea Salt
* 2 Eggs, separated
* 1/2 cup Sugar
* 1/2 tsp Vanilla

Directions
Soak tapioca in water for 30 minutes in a 1-1/2 quart saucepan. (I have soaked for as little as 10 min and we are good to go)

Add milk, salt and lightly beaten egg yolks to tapioca and stir over medium heat until boiling. Simmer uncovered over very low heat for 10-15 minutes. Stir often. (Grab a book and stand by the pot stirring- or your milk will make a thick skin on the bottom of that pot).

Beat egg whites with sugar until soft peaks form. Fold about 3/4 cup of hot tapioca into the egg whites, then gently fold mixture back into saucepan. (This way you don't cook the whites)

Stir over low heat for about 3 minutes. Cool 15 minutes then add vanilla. Serve warm or chilled, plain or with fruits, nutmeg or coconut mixed in. Makes 3-1/2 cups.

Not as Easy As Kristin's Whole Wheat Bread

2010-01-07T14:31:00.000-08:00

Easiest Whole Wheat Bread
by Leslie Probert

Lemon juice in this recipe acts as a dough enhancer which gives bread a fine, light texture.Gluten, a natural protein deprived from wheat, provides elasticity and strength, added texture, helps retain moisture, prevents crumbling, and extends the shelf life of the bread. If you do not want to store gluten flour, you may substitute whole wheat flour in its place.

2(8x4-inch) Loaves
3 ½ c. Whole wheat flour
1/3 cup potato flakes (not pearls)
1/3 c. vital wheat gluten
1 ¼ T. instant yeast
2 ½ c. steaming hot tap water
1 T. salt
1/3 c. oil
1/3 c. honey or ½ c. sugar
1 ¼ T. bottled lemon juice
3-3 1/2 c. whole wheat flour

Mix together first three ingredients with a dough hook. Add water all at once and mix for 1 minute; cover and let rest for 10 minutes.

Mix salt, oil, honey or sugar and lemon juice in a measuring cup and beat into the mixing bowl for one minute.

Add last flour, 1 cup at a time, beating between each cup. Beat for about 6-10 (time it) minutes until dough pulls away from sides of the bowl.

Pre-heat oven for 1 minute to lukewarm and turn off.

Pick up dough and divide, shape into loaves and place in oiled bread pans. Let rise in warm oven for 20-25 minutes until dough reaches over the top of pan. Do not remove bread from oven; turn oven to 350 F and bake for 30 minutes. Remove from
pans and cool on racks.

If you do not have a mixer with a dough hook and are kneading this by hand, gradually add last cup of flour to keep dough from sticking to counter. You will add more flour when kneading by hand than when using a mixer simply to be able to handle this moist dough. With wheat bread, always add the least amount of flour possible to keep bread moist. Knead 10 minutes before shaping dough into loaves.

IMPORTANT NOTE: To make a 2-loaf recipe of this bread every other day for 1 year (1 loaf/day), you will need 275 lbs. Of wheat ground into flour, 4 gallons of oil, 46 lbs. Of honey or sugar, 8 (1-lb) pkgs. yeast. 61 c gluten flour, 3 2/3 qts of lemon juice and 7.3 lbs of salt.

White Bean and Olive Salad

2009-06-10T06:03:00.003-07:00

3 cups cooked white beans, rinsed and drained if canned
2 small celery ribs, thinly sliced
15 Spanish green olives, pitted and sliced
2 Tbsp chopped tarragon
1 Tbsp sherry vinegar
1 garlic clove, minced
½ tsp paprika
Salt and pepper
4-5 Tbsp extra virgin olive oil
Gently mix beans, celery, olives and tarragon in a large bowl. In a small bowl combine vinegar, garlic, paprika and salt, then whisk in oil. Taste and adjust seasonings then pour over bean mixture and mix gently again. Add pepper and serve at room temperature.

Broccoli Salad

2009-06-10T06:03:00.001-07:00

¼ cup cooked, crumbled bacon
1 head fresh broccoli florets
½ cup raisins or Craisins
½ cup sunflower seeds
1 red onion, chopped
1 cup mayonnaise
1/4 cup sugar
2 Tbsp white wine vinegar

In a large bowl, mix together the bacon, broccoli, raisins, onion and sunflower seeds.
In a small bowl, whisk together the mayo, sugar and vinegar. Pour over broccoli mixture and toss to coat. Cover and refrigerate until chilled.

Tuscan Bean Salad

2009-06-10T06:02:00.000-07:00

Tuscan Bean Salad

1 can kidney beans
1 can white beans
½ cup chopped fennel
¼ cup chopped red onion
¼ cup chopped celery
1 carrot chopped
3 Tbsp lemon juice
2 Tbsp olive oil
4 tsp sage

Prepare the vegetables, rinse the beans, mix the wet ingredients. Then mix it all together.

The Best Buttermilk Pancakes

2009-06-08T08:00:00.000-07:00

I am not so good at making them pretty, but these babies 3/4 inch thick and light and fluffy.

I have never really thought much about pancakes. I know I don't like them to be dense or soggy, or to taste like too much baking soda (ie IHOP pancakes). With those requirements alone you would think I would have put some thought into what makes a pancake just right, right?

Well, I didn't have to. I opened up my latest issue of Cook's Illustrated and a test cook basically experimented and went back and forth trying to make the "Perfect Pancake". After reading the "experiment" I realized I had no idea the intricate dance each ingredient plays in making a pancake.

Buttermilk gives a unique taste that makes regular pancakes boring (and tasting like too much baking soda). But the acid in the buttermilk causes the baking soda to rise too rapidly which leads to deflated pancakes that are dense and soggy. Too much butter milk and you basically have two crusts mashed together with no light and fluffy insides. Lower the baking soda content and your pancakes are bland and pale. Lower the buttermilk and you don't have enough of that good flavor. So after a few tests the experimenting found a secret ingredient- sour cream!

Then I learned that the more you stir the more gluten forms in the batter and gluten makes baked goods tough. So to make the ultimately light and fluffy pancakes, whisk briefly (yep, its okay to have a few lumps) and then let the batter sit for 10 minutes so the gluten can relax.

After making these pancakes. I must agree, they are perfect. Now my next step is to work on making my pancakes "Look" perfect. My burners heat a little uneven and I am not good at pouring perfect circles. Oh well, my toddler and my husband eat em right up before they can even notice those details.

Best Buttermilk Pancakes
Marcus Walser

This recipe was tested using a lower protein flour like Gold Medal or Pillsbury. If using a higher protein flour like Kin Arthur, use an extra two Tbsp of buttermilk.

On an electric griddle, cook at 350 degrees.

Recipe says it makes 16 four inch pancakes. But mine must have been a little bit bigger since I only had about 10 and my toddler ate about 6 of them. So double up!

2 cups unbleached all purpose flour
2 Tbsp sugar
1/2 tsp salt
1 tsp baking powder
1/2 tsp baking soda
2 cups buttermilk
1/4 cup sour cream
2 large eggs
3 Tbsp butter, melted and cooled slightly
1-2 tsp vegetable oil

Whisk together the flour, sugar, salt, baking powder and baking soda. In a second bowl, whisk together the buttermilk, eggs, sour cream and melted butter. Make a well in the center of the dry ingredients and pour the wet ingredients into the well. Gently stir until just combined and do not worry about lumps. Let sit for 10 minutes

Meanwhile, add 1 Tbsp oil to the griddle or skillet and heat over medium heat. After a few minutes, wipe the oil out with a paper towel so just a thin film remains. Repeat after you have used half the batter for pancakes.

Test one very small pancake on your griddle to get an idea of how long a side needs to cook and if the temperature needs to be turned up or down.

Then, pour batter from a measuring cup into 4 inch circles on the griddle and cook about 2 minutes or until the sides begin to look cooked the bubbles about the size of a pencil eraser in the middle of each pancake are just beginning to break.

Serve with cut fruit, pureed berries, syrup, preserves, whipped cream, chopped pecans or caramelized apples Yum!

Parmesan Chicken with Chopped Salad

2009-05-31T04:52:00.000-07:00

For how moist and flavorful this recipe for Parmesan Chicken is, its surprisingly easy to prepare and feels like a full meal with a simple salad.

The Chopped Salad is not the easiest salad to make but its tasty. If you are short on time just make a green salad from any veggies you have in your fridge. The one pictured is spinach, carrots, snap peas, green onion and sun dried tomato.

Use your leftover yogurt and some fruit for a yogurt parfait afterward.

Parmesan Chicken

2 Full Skinless, Boneless chicken breasts
2 cups Ritz crackers, smashed fine
3 Tbls. grated Parmesan cheese
1 tsp. seasoned salt
1/2 cup wheat germ
16 oz. plain yogurt

Put the chicken between two layers of plastic wrap and beat with a tenderizer. I like to use the back of an ice cream scoop. Dip chicken in yogurt or just spread yogurt over with your fingers on both sides. Mix crumbs, cheese, salt and wheat germ. Roll chicken in mixture until well covered on both sides. Place in a backing dish and bake at 350 degrees for 30-40 minutes.

The yogurt and cracker crumbs keep the moisture in the chicken so it is soft and flavorful. You could use a whole wheat cracker as long as its a fine, buttery cracker. Like the Stoneground Flaxseed Crackers from Costco.

Note the breast on the left has been flattened to about 1/2 inch

Ready to go in the oven

Chopped Salad

1 head of lettuce (romaine, green leaf or red leaf) shredded
Optional 2 handfuls spinach leaves washed and cut
2 tomatoes diced
1 cucumber diced
3-4 Tbsp Bacon Bits
1 cup cooked pasta (use some of the rotini for the week and just cut them in half after cooking)
1 chicken breast cooked and diced
1/2 cup feta cheese (or Gorgonzola)
4 scallions chopped
Creamy Dressing like Ranch, Blue Cheese, Cesar etc... (to taste)

The idea of this salad is that you chop everything into small pieces and mix it together with your favorite creamy dressing. You will forget you are eating salad mmmmmm.
Use spinach leaves too if you want to get an extra healthy boost :)

Yogurt Parfait

Plain Yogurt
Powdered Sugar
Vanilla or Almond Extract
Cut Fruit or Berries
Granola or crushed cereal

Mix yogurt with powdered sugar to your taste. Layer in a glass or bowl with some cereal or granola and fruit for a simple and low fat dessert!

Strawberry Shortcake

2009-05-26T08:26:00.000-07:00

INGREDIENTS
• 3 pints fresh strawberries
• 1/2 cup white sugar
• 2 1/4 cups all-purpose flour
• 2 teaspoons baking powder
• 1/4cup white sugar
• 1/4 teaspoon salt
• 1/2 cup butter
• 1 tsp vanilla
• 1 egg
• 2/3 cup milk
• 2 cups whipped heavy cream
• ½ cup powdered sugar
• Almond extract
DIRECTIONS
1. Slice the strawberries and toss them with 1/2 cup of white sugar. Set aside.
2. Preheat oven to 425 degrees F (220 degrees C). Grease and flour one 8 inch round cake pan.
3. In a medium bowl combine the flour, baking powder, 2 tablespoons white sugar and the salt. With a pastry blender cut in the shortening until the mixture resembles coarse crumbs. Make a well in the center and add the beaten egg and milk. Stir until just combined.
4. Spread the batter into the prepared pan. Bake at 425 degrees F (220 degrees C) for 15 to 20 minutes or until golden brown. Let cool partially in pan on wire rack.
5. Slice partially cooled cake in half, making two layers. Place half of the strawberries on one layer and top with the other layer. Top with remaining strawberries and cover with the whipped cream.

Not Your Average Burger and Potato Salad

2009-05-24T13:33:00.001-07:00

Last Monday when I brought up grilling I wasn't thinking about all the grilling people would be doing today. But my sister found these recipes which reminded me- oh ya! Memorial Day!

So, if you were like me and weren't thinking (i.e. you still have to run to the store this morning) I hope you are reading. But if you are a good planner then save this meal for later cause its gonna be good.

I mean I haven't made it yet- I am doin it today- but my taste buds are just watering. Does it gross you out when I say that? For some reason the word "taste bud" gives me the heebie jeebies.

Anyway:

Flank Steak Pinwheels- Steak, sun-dried tomatoes, spinach and Boursin cheese- need I say more?
Aida's Corn, Tomato and Avocado Salad- recipe name explains it all- except who is Aida?

Lower Fat Strawberry Shortcake- Ladies- if you are still doing "shortcake" without the shortcake and buying that dry, store bought "cake" you have got to try this. Real shortcake does have lots of butter in it so, I want to try this one that substitutes low fat cream cheese for some of the butter and low fat sour cream for some of the whipping cream.

Also if your kids are handy at pushing the button on the food processor, you can make some of these yummy popsicles to eat outside.

Patio Dinner Without The Patio

2009-05-18T08:00:00.000-07:00

I admit it, I don't know how to grill. Growing up my father manned the grill and since I have been married my husband and I have never owned a grill or even had a patio to put one on! So, when we want to have "summer grill" type food I make this:

Oven Fried Buttermilk Chicken
Creamy Coleslaw- Shred your own cabbage and carrots or buy the pre-shredded mix
Baked Beans- If you don't want to buy Baked Beans from the store try this recipe.

Serve those dishes up with some watermelon and an ice cold drink and you have got yourself a quick and easy patio dinner.

Oven Fried Chicken

2009-05-17T14:01:00.000-07:00

I am not into frying things. Its pretty high in calories and makes my apartment stink. So I like to make "Oven Fried Chicken" the idea is that the chicken bakes slowly while the flour coating browns with the chicken's juices and a little bit of oil sprayed or brushed onto the coating before baking. I am not saying its as good as fried chicken- buts I will take it over regular baked chicken (and saddlebags) anyday!

3 large chicken breasts
2 cups buttermilk
1 cup white flour
½ cup wheat germ
2 tsp pepper, black
2 tsp salt
2 tsp of any other seasonings you would prefer (red pepper flakes, paprika, Italian seasoning, thyme, sage etc…)
oil preferably in a mister (or PAM)

Preheat oven to 350 degrees F. Wash chicken and pat dry. Place the chicken in a dish and pour the buttermilk over it. Refrigerate for an hour to overnight.

Mix flour, salt, pepper and wheat germ and any spices you may be using. After letting the chicken sit, pour out excess buttermilk. Cover with half the flour mixture, pat the flour until it adheres and is evenly spread, then flip the breasts and cover with the remaining flour.

Evenly space chicken on greased baking pan.

Lightly, spray with some oil spray or lightly brush with some oil.

Bake for about 60 minutes. Do not turn chicken during baking. Chicken will be done when the flour has browned and is sizzling.

Creamy Cole Slaw

2009-05-17T11:37:00.000-07:00

modified recipe from Barefoot Contessa

To make a super fast Cole Slaw I buy the pre-shredded cabbage and add more shredded carrots.

Ingredients
1 pound white cabbage (1/2 small head)
3/4 pound red cabbage (1/2 small head)
5 carrots
2 cups good mayonnaise
1/4 cup Dijon mustard
5 tablespoons sugar
2 tablespoons cider vinegar
2 teaspoons celery seeds
1 teaspoon celery salt
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Directions

Fit a food processor with the thickest slicing blade. Cut the cabbages into small wedges and place horizontally into the feed tube. Process in batches. Next, fit the food processor with the grating blade. Cut the carrots in half and place in the feed tube so they are lying on their sides. Process in batches and mix in a bowl with the grated cabbages.

In a medium bowl, whisk together the mayonnaise, mustard, sugar, vinegar, celery seeds, celery salt, salt, and pepper. Pour enough of the dressing over the grated vegetables to moisten them. Serve cold or at room temperature.

Boston Baked Beans

2009-05-17T11:36:00.001-07:00

2 cups dry or 2 cans navy beans

1/2 pound bacon optional

1 onion, finely diced

3 tablespoons molasses

2 teaspoons salt

1/4 teaspoon ground black pepper

1/4 teaspoon dry mustard

1/2 cup ketchup

1 tablespoon Worcestershire sauce

1/4 cup brown sugar

If using dry beans, soak beans overnight in cold water. Simmer the beans in the same water until tender, approximately 1 to 2 hours. Drain and reserve the liquid.

Preheat oven to 325 degrees F.

Arrange the beans in a 2 quart casserole dish by placing a portion of the beans in the bottom of dish, and layering them with bacon and onion.

In a saucepan, combine molasses, salt, pepper, dry mustard, ketchup, Worcestershire sauce and brown sugar. Bring the mixture to a boil and pour over beans. Pour in just enough of the reserved bean water or water to cover the beans. Cover the dish with a lid or aluminum foil.

Bake for 3 to 4 hours in the preheated oven, until beans are tender. Remove the lid about halfway through cooking, and add more liquid if necessary to prevent the beans from getting too dry.

BLT Salad

2009-05-02T19:10:00.000-07:00

Lettuce Greens, washed, dried and broken

*To make a crisp salad I soak the greens in ice water for at least 20 minutes before dinner. Then dry by laying out the leaves on a dishtowel and softly patting with another dishtowel, or in a salad spinner.

1 large tomato, diced
1 avocado, diced
1/4 cup crumbled bacon or real bacon bits

Store bought Creamy Parmesan Dressing

Assemble the salad by topping the greens with diced tomato, avacodo and bacon. Serve with your favorite creamy dressing.

Simple Antipasti Plate

2009-05-02T19:03:00.000-07:00

fresh mozzarella balls (if they are the smaller than a golf ball leave whole, if large balls slice them and then quarter the slices)

grape tomatoes

mixed pitted olives

crusty bread

Pesto

salt, pepper, olive oil

Slice the bread and spread with pesto on each slice, then cube the bread. Arrange the cheese, tomatoes, olives and bread on a platter. Drizzle with olive oil, salt and fresh ground pepper. Serve with toothpicks.

Aunt Patsy's Super Moist, Super Chocolatey Cake

2009-05-02T18:56:00.000-07:00

1 box chocolate cake mix
1 box chocolate pudding
4 eggs
1 cup sour cream
1/2 cup water
1/4 cup oil
1/2 tsp vanilla
1 cup pecans or walnuts chopped
12 oz semi sweet chocolate chips

Mix the cake mix, pudding mix, eggs, sour cream, water, oil and vanilla in a large bowl until smooth. Add the nuts and chocolate chips mixing until incorporated. Grease and flour and bundt pan for a cake or use cupcake foils to make cupcakes.

Bake at 350 degrees F for 15-20 min for cupcakes and 30-45 min for the cake. A toothpick should come out clean from the center when the cake it done.

You can serve the cake with a dusting of powdered sugar or drizzle with fudge sauce.

Lazy Lasagna

2009-05-02T18:49:00.000-07:00

1 28 oz jar spaghetti sauce- I love Classico Fire Roasted Tomato
1 cup water
16 oz cottage cheese
2 cups grated mozzarella- buy a block at Costco and put chunks in your food proccesor to save yourself all the shredding
1/2 cup grated Parmesan cheese
8 oz lasagna noodles, uncooked
optional- fresh spinach leaves, washed and de stemmed

Mix water with the spaghetti sauce. Layer sauce, mozzarella cheese, noodles, and spinach (if using) in a 9x13 baking dish. Alternate ingredients so you make 3-4 layers. Spread the Parmesan over the top. Cover the dish tightly with tin foil and bake at 350 degrees F or 45 min. Remove foil and bake for a few more minutes until the cheese browns a little. Let sit for about 15-20 min before serving.

Crunchy Asian Salad

2009-04-25T12:00:00.000-07:00

Makes a very large salad- great for parties.

2 heads green lettuce, broken bite size peices
1-2 bunches grn onions chopped
very small red cabbage, shredded
4 carrots, shredded
1 red pepper, chopped
optional cooked chicken chunks
2 Tbsp butter
2 packages of Ramen noodles, broken without sauce powder
3/4 cup sliced almonds
1/3 cup sesame seeds
1/3 cup vinegar
1/2 cup sugar
2/3 cup oil
3 Tbsp soy sauce
Optional Ground Flax seed- I add this to the crunchy noodle mixture after toasting.

Prepare the vegetables and optional chicken and throw together in a large bowl.

Melt the butter in a saucepan and toast the Ramen noodles, then almonds and then sesame seeds. Watch carefully so not to burn.

In a ziploc bag, tupperware, empty jar or salad cruet mix the vinegar, sugar, oil and soy sauce until well mixed.

Pour noodles and nuts over individual salads and dress just before serving.

Coconut Chicken with Mango Salsa

2009-04-25T11:53:00.000-07:00

1 lb Chicken Tenders

1/2 bag flaked coconut

1 c. Coconut milk

1 tsp salt

1/2 tsp pepper

1/2 tsp curry powder or 1 tsp if you like it spicier

Heat oven to 400 degrees. Spread coconut on a cookie sheet. Toast in the oven until just barely golden brown, about 7 minutes. (Keep your eye on it so it doesn’t burn.) Once the coconut is toasted pull out of the oven and let stand for 2 minutes. I leave a little bit of white since this will go back in the oven with the chicken.

Cut chicken into 1 inch cubes place in a mixing bowl. Toss with salt, pepper and curry powder. Pour coconut milk over chicken mix until well coated. Then coat the coconut milk chicken in the flaked coconut. I just pour all the coconut (reserve 1/4 cup for your coconut rice!) in with the chicken stirring it with one hand. Spread the coated chicken pieces on a greased baking sheet so that they are not touching . Bake the chicken pieces at 400 degrees for 15 minutes until they are golden brown. Serve with Mango Salsa.

Mango Salsa

1 ripe mango , peeled, pitted, and diced (about 1 1/2 cup) (See: How to Cut a Mango)
1/2 medium red onion, finely chopped (if the onion is bigger than a baseball use 1/4 of it)
1 Jalapeño chile, minced (include ribs and seeds for a hotter taste if desired)
3 Tbsp fresh cilantro leaves, chopped
3 Tbsp fresh lime juice
Salt and pepper to taste

Also good with diced red bell pepper and jicama.

Watch the tutorial on How to Cut a Mango. Once ou have cut away the pit, rather than cubing it and then cutting off the skin, I cut off the skin and cut it sideways into very thin slices. Then I cross cut it like so:

Then I turn those pieces on their side with the knife and cut in half. This way you end up with tiny salsa size mango cubes.

Combine all of the ingredients in a bowl. Season to taste with salt and pepper. If the salsa ends up being a little too hot or acidic for your taste, you can temper it by adding some diced avocado.

Asian Fusion

2009-04-25T09:05:00.001-07:00

After my husband took me to Asia de Cuba and I realized the joys of fusion food I was inspired to try some recipes at home. Enter Coconut Chicken with Mango Salsa, Coconut Rice and a crunchy Asian Salad.

The coconut chicken is surprisingly easy and paired with the hot n sweet mango salsa you will be licking your lips. I know we were. It was like "What About Bob" at our house with my husband exclaiming "Mmmmm!"..."Mmmmm this is sooo good!"

The coconut rice is mild and at first just tastes like rice, and then slowly you taste more and more coconut and have to have another bite, and another....

And the crunchy Asian Salad is one of my old faves I new would go well with the rest of the meal. The dressing is simple to make and the toasted Ramen noodles, almonds and sesame seeds add the nice crunch.

Prepare the salsa first so the flavors have time to meld. Then prepare the salad ingredients keeping the noodle mixture and dressing separate until serving. The rice and chicken should be cooked just 30 min before dinner time so they are nice and hot.

Coconut Chicken with Mango Salsa

Coconut Rice
Crunchy Asian Salad

Coconut Rice

2009-04-25T08:44:00.000-07:00

Recipe and Photo by Steamy Kitchen

1 tablespoon butter
1 tablespoon brown sugar
1 teaspoon sea or kosher salt (or 1/2 teaspoon table salt)
2 cups jasmine rice, washed and drained well
1 1/2 cups good, thick coconut milk (shake can to mix well before opening)
1 1/2 cups water
1/4 cup sweetened coconut flakes

This recipe is from Steamy Kitchen and I think it is yummy! It turned out perfectly and I didn't even use jasmine rice- just regular white long grain rice- not instant though!

Heat butter a medium sized, heavy saucepan over medium heat. When butter is melted, add brown sugar and salt, stir until dissolved. Turn heat to high, add rice and stir until all grains coated evenly. Add coconut milk and water. Stir. When boiling, immediately cover with tight fitting lid, turn heat to medium-low and simmer undisturbed for 20 minutes. Remove pot from heat but do not open lid. Really, no peeking! Let sit for 10 minutes. While rice is cooking, toast coconut flakes on a dry skillet over medium high heat. Stir frequently to avoid burning, remove from pan as soon as coconut is golden brown, about 2 minutes.

Eggs Benedict with Hollandaise Sauce

2009-04-19T19:29:00.000-07:00

4 egg yolks

1 tablespoon freshly squeezed lemon juice

1/2 cup unsalted butter, melted (1 stick)

Pinch cayenne

Pinch salt

Vigorously whisk the egg yolks and lemon juice together in a stainless steel bowl and until the mixture is thickened and doubled in volume.

Place the bowl over a saucepan containing barely simmering water (or use a double boiler,) the water should not touch the bottom of the bowl. Continue to whisk rapidly. Be careful not to let the eggs get too hot or they will scramble. Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened and doubled in volume.

Remove from heat, whisk in cayenne and salt. Cover and place in a warm spot until ready to use. If the sauce gets too thick, whisk in a few drops of warm water before serving.

For Eggs Benedict:

Water

1/2 cup distilled vinegar, divided

12 large eggs

12 slices Canadian bacon

6 English muffins, split

Pour enough water into a skillet to reach a depth of about 3 inches, and add the vinegar. Bring skillet to a gentle simmer over medium heat. Crack an egg into a cup and carefully slide it into the hot poaching liquid. Quickly repeat with all the eggs. Poach the eggs, turning them occasionally with a spoon, until the whites are firm, or to the desired degree of doneness, about 3 to 5 minutes. Using a slotted spoon, remove the eggs and transfer to a kitchen towel. Lightly dab the eggs with the towel to remove any excess water.

While the eggs are poaching, heat the bacon or ham in a skillet or microwave until warm.

To serve, toast the English muffin halves and divide them among plates. Top each half with a slice of Canadian bacon, and set an egg on top. Spoon the hollandaise sauce over the eggs and garnish with the chives. Serve immediately.

Tri-Color Sweet Pepper Quiche Re-Do

2009-04-06T05:14:00.000-07:00

The first time I made the Tri-Color Sweet Pepper Quiche. I was worn out by the process and the list of ingredients. And the long strips of pepper that would pull out of the quiche when you went to take a bite overwhelmed the other flavors. But I knew the recipe had potential. So, here is my much easier and I think, tastier version. You will save a lot of time using store bought roasted peppers, pesto and pie crust rather than making all that from scratch as the original recipe directs. And the overall taste is improved by dicing the pepper- so you spread the taste rather than getting whole bites of just pepper.

We eat this for breakfast or dinner and it makes a great dish for brunch parties.

Red Pepper and Olive Quiche

1 jar of roasted peppers, diced
4-5 Tbsp pesto
2 whole eggs plus 2 egg yolks
1 cup milk
1/2 cup heavy whipping cream
1 cup grated cheese (your favorite “white cheese” provolone, Monterey Jack etc..)
1/2 cup pitted olives (kalamata or Spanish), sliced
1 Pie Crust
Optional 2 handfuls spinach sliced very thinly

1. Preheat the oven to 400°F and prebake the pie crust until just before browning. (You will see the “wetness” has gone out of the dough.)
2. Prepare the peppers, olives, spinach (if using) and cheese (dicing, slicing and grating.)
3. Prepare the egg mixture. Whisk together the eggs and yolks in a bowl. Add the milk, heavy cream and about 1/2 teaspoon salt and whisk till smooth.
4. To assemble the quiche, spread the pesto across the bottom of the crust. Top with half of the cheese, then all the peppers and spinach if using. Dot the olives over that. Spread the remaining cheese and pour in the egg and cream mixture.
5. Bake for 40 to 45 minutes, or until a knife inserted in the center comes out clean and the edges of the crust are very golden. Remove and let rest for 10 minutes, then serve.

Tiramisu

2009-03-30T08:00:00.000-07:00

For real Tiramisu connoisseurs this recipe won't be as authentic as you may like. There is no liquor and the espresso is substituted with Pero or Postum. But for those who have stayed away from Tiramisu for those very ingredients- now you can enjoy it! You will find all sorts of recipes out there and they vary wildly. I have fiddled around with them and this is what I have come up with.

Most recipes recommend refrigerating for 1 hour. I find that after only an hour though, the tiramisu is soupy. I think the dessert is best served when prepared in the morning and kept in the fridge all day- or made the day before. It will be firmer and have better flavor.

6 eggs, yolks and whites separated

½-3/4 cups sugar (1/2 for a more authentic taste)

1 Tbsp vanilla

16 oz mascarpone cheese

2 ½ cups milk

2 Tbsp Pero or Postum drink mix

About 28 Ladyfingers

4 Tbsp cocoa powder (or even better- chocolate shavings)

In a small bowl beat egg whites with a mixer with whisk attachment until the whites are firm. They are firm enough when the beater is lifted straight out of the bowl, turned upside down and the egg white on the beater maintains its shape.

In a separate bowl, mix the egg yolks, sugar and vanilla until the mixture is a pale yellow. Add mascarpone and mix until smooth.

Gently fold the stiff egg whites into the mascarpone mixture.

In a shallow dish or bowl, mix the milk and Pero or Postum until the drink mix is dissolved. One at a time, dip the ladyfingers into the mixture. Turn the lady finger so each side is dipped twice. The ladyfinger should soften on the outside but still maintain its form (a little hardness on the inside)- you don’t want them to be soggy.

Place the half of the ladyfingers in the bottom of a 9x13 dish. Cover with half of the mascarpone mixture. Using a sieve dust cocoa powder over that until it is covered. Repeat making another layer with the remaining lady fingers and cheese. Save the cocoa powder over the top until you are ready to serve. Otherwise it will soak up some of the liquid from the cheese and look "spotty".

Pad Thai

2009-03-23T07:00:00.000-07:00

Pad Thai is one of my many favorite Asian food dishes. I really enjoy the combination of the sweet and sour sauce, the crunchy sprouts, chewy noodles and cilantro overtones.

I sometimes buy the Taste of Thai box mix at the store but we eat it in one sitting and I wish (for the price and for my love of the stuff) that we had leftovers. So, this weekend I made it from scratch and it wasn't too hard! We had plenty of leftovers to enjoy for lunches and now I have many of the ingredients to use again next time.

One way to cut down on the prep is to put aside some chicken from another recipe, cube it and just mix it in to the Pad Thai when you mix in the sprouts, egg and cilantro.

Sprouts are a great nutritional source of Vitamin A- but if you still feel the need for some veggies. Steam up some snow peas and red peppers with a little of your Pad Thai sauce.

Ingredients:

8-10 oz. Thai rice noodles, linguini-width

1 to 1 1/2 cups raw chicken breast or thigh meat, cubed

4 cloves garlic, minced

3 cups fresh bean sprouts

3 green onions, sliced

1/3 cup crushed or roughly chopped peanuts (or other nuts, such as cashews)

1/4 cup chicken stock

1/4 tsp. black pepper

½ cup cilantro, leaves pulled from the stems

2 eggs, scrambled

Lime wedges or juice squeezed over meal to add some citrus taste

Sauce:

3/4 Tbsp. tamarind paste dissolved in 1/4 cup warm water (look for tamarind at Asian/Chinese or Indian food stores)

2 Tbsp. fish sauce (optional, I don’t like the fishy taste so I don’t use this and substitute soy sauce)

1-3 tsp. chili sauce (depending how spicy you want it) (I use a "sweet chili sauce" see above)

3 Tbsp. brown sugar (not packed)

Preparation:

1. Place noodles in a pot of water and place on the stove. Bring to near a boil, then remove from heat. Allow to sit while you prepare the other ingredients (about 10 minutes).

2. Combine the sauce ingredients together in a cup, stirring well to dissolve both the tamarind paste and the brown sugar.

3. Check the noodles. Noodles are ready when they are soft enough to be eaten, but are still firm and chewy. Drain and rinse through with cold water.

4. Warm up a large frying pan over medium-high heat. Add 1-2 Tbsp. oil plus garlic. Add the chicken. Stir-fry 30 seconds to 1 minute. Add chicken stock 1-2 Tbsp. at a time until the chicken pieces are cooked (about 5-8 minutes).

5. Add the noodles, and pour sauce over it. Using two spatulas, wooden spoons, or other utensils, quickly stir-fry the noodles. Use a "lift and turn" method (like tossing a salad) instead of the usual stir-frying motion, or the noodles may break apart.

6. Fry the noodles in this way for 1-2 minutes. If you find your wok/frying pan too dry, push noodles aside and add a little more oil to the bottom (but no more broth, or the noodles will become soggy).

7. Add the bean sprouts, egg and black pepper. Continue "tossing" for 1 more minute, or until noodles are cooked. Noodles are done to perfection when they are no longer "hard" or translucent. They should be opaque and chewy-sticky wonderful!

8. Taste-test the noodles for seasoning, adding more fish sauce as needed (I usually end up adding up to 1 more Tbsp. fish sauce, as I like mine on the salty side). Toss well to incorporate.

To serve, lift the noodles onto a serving plate. Top with generous amounts of cilantro, green onion, and chopped nuts and lime juice/ wedges.

photos from FreshDirect.com

Slow Cooking: Hearty Beef Stew

2009-03-16T08:00:00.000-07:00

I was pleasantly surprised to find a trial issue of Cook's Country in my mailbox a few weeks ago. It's by the same authors as Cook's Illustrated and America's Test Kitchen- both of which I love for their experiment style approach to cooking. They give you the tried and true recipes, tips and know how. The recipes in Cook's Country seem to be more down to earth, homey, comfort food recipes. One of which, is the Slow Cooker Hearty Beef Stew.

The recipe title did not catch my eye since I don't really like beef stew- the vegetables are always turned to baby food by the time the meat is cooked and the whole thing just tastes of mud covered with salt. But when I went to turn the page I noticed, included with the recipe, was a picture of a crock pot with an aluminum foil Hobo Pack (aka tin foil dinner) set inside. This intrigued me so I read the cook's commentary and recipe.

Sure enough, this cook was looking for a way to cook the meat and the vegetables to perfection so that the flavors married. The recipe has you steam the vegetables in a tin foil pack on top of the beef in the slow cooker. The other tricks are to brown the meat first, add a dash of soy sauce for a beefy flavor no one will ever guess is soy sauce, and to thicken the stew without a starchy texture by using tapioca.

Not only can you cook this in your crock pot while you are away, you can prep this stew the night before by cutting the vegetables and browning the meat and onions. Store the meat from Step One and onion mixture from Step Two in different bags. In the morning put it all in the slow cooker with the hobo pack on top and get it started.

Hearty Beef Stew
from Cook's Country by Diane Ungar
serves 6-8

5 lb boneless beef chuck-eye roast, cut into 1 1/2 inch cubes
salt and pepper
3 Tbsp vegetable oil
4 medium onions, chopped fine
1 6 oz can tomato paste
2 cups chicken or beef broth
3 Tbsp soy sauce
1 lb carrots, peeled and cut into 1 in pieces (1 1/2 to 2 inches if cooking longer than 10 hours)
1 lb parsnips, peeled and cut into 1 in pieces (1 1/2 to 2 inches if cooking longer than 10 hours)
1 lb red potatoes, peeled and cut into 1 in pieces (1 1/2 to 2 inches if cooking longer than 10 hours)
1 1/2 tsp thyme
2 bay leaves
2 Tbsp Minute tapioca
2 cups frozen peas, set out to thaw

1. Dry beef with paper towels then season with salt and pepper. Heat 1 Tbsp oil in large skillet over med high heat until just smoking, add half of beef and brown on all sides about 8 min. Transfer to slow cooker and repeat with remaining beef.

2. Add 1 Tbsp oil, onions and 1/4 tsp salt to the empty skillet and cook until golden brown about 6 min. Add tomato paste and cook stirring well for 2 minutes. Add broth and soy sauce, bring to simmer and transfer to slow cooker insert.

3. Toss carrots, parsnips, potatoes 1/2 tsp thyme and remaining 1 Tbsp oil in a large bowl. Season with salt and pepper. Wrap vegetables in a foil packet that will fit in the slow cooker, folding over the seam to trap steam. Stir bay leaves and tapioca into slow cooker with the meat and onion mixture. Set the vegetable packet on top of beef.

4. Set the slow cooker to high and cover. Cook for 6-7 hours. (Or cook on low for 10-11 hours)

5. Transfer vegetable packet to a plate. Open and pour vegetables and juices into the stew. Add remaining 1 tsp thyme and peas. Let stand until the peas are heated through. Season with salt and pepper to taste.

Homemade Snacks

2009-03-08T19:48:00.000-07:00

I get a little wary of all the words I can't pronounce listed as ingredients in my child's snacks. I like to buy natural options or just steer clear of processed snack foods altogether. But, they are convenient and tasty after all. I will admit we have microwave popcorn and canned frosting with *yikes* trans fat in our cupboard! So, to tip the balance towards a healthier lifestyle, I like to use these recipes for snacks with ingredients I know and trust.

Soft and Chewy Granola Bars
Natural Dripless Popsicles
Homemade "Goldfish" Crackers

Homemade Cheesy Fish Crackers

2009-03-08T19:42:00.000-07:00

You can find a fish cookie cutter- and hundreds of other varieties too- on Amazon.

From Country Living

1 cup all-purpose flour
4 tablespoons cold unsalted butter, cut into small pieces
8 ounces grated extra-sharp Cheddar cheese
3/4 teaspoon salt
1/2 teaspoon fresh-ground pepper

Make the dough: Pulse the flour, butter, cheese, 1/2 teaspoon salt, and pepper together using a food processor until the mixture resembles coarse meal. Pulse in 3 to 4 tablespoons of water, 1 tablespoon at a time, and only enough so that the dough forms a ball and rides the blade. Remove, wrap in plastic, and chill for 20 minutes or up to 24 hours.

Bake the crackers: Heat oven to 350 degrees F. Line 2 baking pans with parchment paper and set aside. Roll the dough out to 1/8th-inch thickness. Cut out as many crackers as possible using a 2-inch fish-shaped cutter. Place them 1 inch apart on the prepared baking pans. Bake until golden and crisp — 15 to 20 minutes. Transfer to a wire rack to cool. Repeat with remaining dough and scraps. Store in an airtight container for up to 1 week.

Granola Bars

2009-03-08T19:27:00.000-07:00

Granola Bars

2 cups rolled oats
½ cup packed brown sugar
1/2 cup wheat germ
3/4 teaspoon ground cinnamon
1 cup all-purpose flour
3/4 cup raisins, craisins or chocolate chips
3/4 teaspoon salt
1/4 cup honey
1 egg, beaten
1/2 cup vegetable oil
2 teaspoons vanilla extract

1. Preheat the oven to 350 degrees. In a large bowl, mix together the oats, brown sugar, wheat germ, cinnamon, flour, your “mix ins” and salt. Make a well in the center, and pour in the honey, egg, oil and vanilla. Mix well and pat the mixture evenly into a 13x9 pan.

2. Bake for 30 to 35 minutes in the preheated oven, until the bars begin to turn golden at the edges. Cool for 5 minutes, then cut into bars while still warm. Do not allow the bars to cool completely before cutting, or they will be too hard to cut.

Natural Popcicles

2009-03-08T19:20:00.000-07:00

This recipe is for a soft popsicle, not hard and icy like straight juice pops. The gelatin helps to keep the popsicles less drippy.

You can use individual used yogurt cups or paper cups, carefully washing them out and reusing them each time. Or make mini pops with an ice cube tray. Use Muchkin’s Fresh Food Feeder for kids too young to handle popsicles.

1 envelope unflavored gelatin
1 cup water
¼ cup sugar
Three cups of cut fruit

Heat water, gelatin and sugar in saucepan over low heat until gelatin dissolves, for about 5 minutes. Then puree the gelatin mixture in the blender with fruit. Pour the mixture into cups and wait until frozen.

photo of Watermelon Chocolate Chip popsicles from Cookie Mag

Chicken Noodle Soup

2009-03-02T03:40:00.000-08:00

We had the flu at our house this weekend. And the only thing that sounded good to eat was...what do you know...Chicken Noodle Soup. Only problem is that I have actually never made chicken noodle soup and I didn't have a recipe. But I did have all the ingredients. So here is what I came up with.

One Pot Chicken Noodle Soup

1 onion, chopped
2 cloves garlic, chopped
pinch celery seed
pinch thyme
2 small chicken breasts, cooked and shredded
6 carrots, peeled, chopped
2 stalks celery, chopped
1/2 package egg noodles
12 cups chicken broth

In a large stock pot with a little olive oil, sautee the onion garlic, celery seed and thyme until the onions are softened and translucent. Scrape the onions into a bowl and set aside. Using leftover oil, cook the chicken, covering the pot and turning the breasts halfway through the cooking process.

Remove the breasts when cooked and wipe the pot with a paper towel to remove chicken grease. Fill the pot with 12 cups of broth and bring to a boil. Add noodles to the broth and after 3-4 minutes add the carrots and celery.

Meanwhile, take a fork and shred the chicken. When the noodles are cooked and the carrots and celery are softened, add the onion and garlic mixture you set aside. Add the chicken and continue to heat the soup for a few minutes before serving.

photo by edestlin

Pecan Cranberry Salad

2009-02-22T17:09:00.000-08:00

from Janelle Cluff

8 cups lettuce (red/green)
1 red onion, thinly sliced – to taste
2 crisp red apples, sliced
Toasted pecan, halves
Blue cheese, crumbled (or feta)
Dried cranberries

DRESSING:
¾ c. olive oil
3 Tbsp vinegar
3 Tbsp lemon juice
1 Tbsp Dijon mustard
Salt/pepper

Cranberry Bliss Bars

2009-02-22T15:07:00.000-08:00

Bars:
1 cup butter
1 1/2 cup brown sugar
3 eggs
1 1/2 tsp. vanilla
1 tsp ginger
1/4 tsp. salt
1 1/2 cup flour
3/4 cup dried cranberries (crasins)
6 oz. white chocolate pieces or chips

Frosting:
4 oz. cream cheese
3 cups powdered sugar
4 tsp. lemon juice
1/2 tsp. vanilla

Cream butter and brown sugar. Add eggs, mixing between eggs. Add vanilla, ginger, and salt. Mix. Add flour and continue mixing. Add dried cranberries and white chocolate. Spread cookie dough in a cookie sheet. Bake at 350 degrees until just barely turning brown. Blend frosting ingredients and spread on bars after they have cooled. Top with more cranberries and white chocolate.

Springtime Spinach Salad

2009-02-22T15:02:00.000-08:00

1 bag or ¾ bunch baby spinach leaves (washed, de-stemmed and set to dry)
1-2 cups sliced fresh strawberries
2/3 cup craisins
¼ cup halved walnuts
1 1/2 tablespoons light brown sugar object2=">
1 1/2 teaspoons egg white object2=">
1/8 teaspoon salt

Poppy Seed Salad Dressing
1 ½ cups vegetable oil
¾ cup red wine vinegar
¾ tsp dry mustard
1 ½ tsp salt
½ cup sugar
½ Tbsp dry onion
½ tbsp poppy seeds
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Toss chopped walnuts in a bakng dish with sugar, egg white and salt. Bake at 350 for about 5 minutes. Set on a paper towel to cool. For the dressing, pour ingredients into a cruet, Tupperware or Ziploc bag and shake vigorously until it emulsifies.

Spread spinach leaves over dinner plates and top with poppy seed dressing, craisins sliced strawberries and candied walnuts.

Effortless Spinach Salad

2009-02-22T14:58:00.000-08:00

Salad
1 bag fresh spinach
1/2 cup honey roasted sunflower seeds (just the meat, not the shell)
1 large apple, diced
Raspberry vinaigrette to taste

Okay pretty sure you all know how to make a salad by now :) :)

Peanut Soup and Fortune Cookies

2009-02-16T06:00:00.000-08:00

Maybe you are like me and missed the Chinese New Year and still really want to try out Theresa's crafty centerpiece. Or maybe you like food with an Asian kick and have a hankering for a good fortune. Here are two recipes worth a try and a quick rice tip too.

Haven't the slightest clue what fortunes to wrap up in your cookies? Go here for the longest list of fortunes I have ever seen- this guys eats a lot of cookies.

Super Simple Peanut Soup with Vegetables
Fortune Cookies

Cook's Illustrated Quick Tip: Rice at the Ready

Making rice is not one of my favorite things. I rarely get it just right.And its takes such a long time. But with some steamed, frozen stir fry veggies, soy sauce and some ready made rice you have got yourself a quick and healthy lunch or dinner.

To have rice at the ready prepare a double batch of rice the next time you make rice. Spread half of the rice on a baking sheet to cool and break up any clumps. Place the cooled rice in a zip lock freezer bag and freeze until the next time you want to make a speedy rice bowl.

Fortune Cookies

2009-02-15T18:02:00.000-08:00

by Gale Gand

Ingredients- makes 20 cookies

* 2 egg whites, room temperature
* 6 tablespoons butter
* 1/4 cup sugar
* 1/2 cup flour, sifted
* 1/4 teaspoons vanilla extract

Directions

Cut a stencil out of a plastic lid in the shape of a 3-inch disk. Whip the egg whites until stiff and chill. In a mixer, cream the butter, then add the sugar and continue mixing. Add the flour and blend in, then add the vanilla and blend again. Add the chilled egg whites and mix on low until well incorporated and the batter is smooth. With a small spatula, spread batter through the stencil so it is a circle onto wax paper on a cookie sheet, about 6 per cookie sheet. Bake in a preheated 350-degree oven until light golden brown, 7 to 8 minutes. Quickly remove the pan from the oven and one at time place a fortune across the center with a bit hanging out. Fold cookie circle in thirds over fortune with flaps only slightly overlapping each other. Turn over and bring opposing sides together and pinch. Let cool.

Cook's Illustrated Quick Tip: Rice at the Ready

2009-02-15T17:56:00.001-08:00

Making rice is not one of my favorite things. I rarely get it just right.And its takes such a long time. But with some steamed, frozen stir fry veggies, soy sauce and some ready made rice you have got yourself a quick and healthy lunch or dinner.

To have rice at the ready prepare a double batch of rice the next time you make rice. Spread half of the rice on a baking sheet to cool and break up any clumps. Place the cooled rice in a zip lock freezer bag and freeze until the next time you want to make a speedy rice bowl.

Super Simple Peanut Soup with Vegetables

2009-02-15T10:43:00.000-08:00

Yield
6 servings (serving size: 1 cup soup and 2/3 cup rice)

From Cooking Light

Ingredients

* 2 (14 1/2-ounce) cans fat-free, less-sodium chicken broth
* 1 (2.9-ounce) packet peanut salad dressing mix (such as Taste of Thai)
* 4 cups small broccoli florets
* 1 cup chopped red bell pepper
* 1 (12.3-ounce) package extra-firm tofu, drained and cubed
* 4 cups hot cooked basmati rice
* 2 tablespoons chopped fresh cilantro (optional)

Preparation

Combine broth and dressing mix in a large saucepan; bring to a boil. Add broccoli, bell pepper, and tofu. Reduce heat, and simmer 10 minutes. Serve over rice, and garnish each serving with 1 teaspoon cilantro, if desired.

For Your Sweetheart With A Sweet Tooth

2009-02-09T08:00:00.000-08:00

Just in case you need a reminder, its Valentine's Day this Saturday. One more excuse to make some sweet treats. I bet you think that's all I cook at my house- don't worry we will get back to real food next week. But for this week, I thought I would resurrect some of my favorite treats that would compliment your candle lit dinner. Need an idea for that? Steak Dinner. Its the one time per year we eat steak in our house and I am not sure why since its so easy:

Steak- Do this last when the table is set, salad is chilling and potatoes are in the oven and just about done. Broil with a pinch of dried rosemary and crushed garlic. And if you would like, add some blue cheese to the tops just before the steaks are done.

Oven Fries- Wash and cut potatoes (3 large potatoes) like this. I like to leave the skin on. In a bowl, stir the cut potatoes with olive oil (2 Tbsp) and salt (1 tsp) and any other seasonings you would like. I like the Spice Hunter All purpose Chef's Shake. Spread some more olive oil (1 Tbsp) on a cookie sheet and spread the potatoes across it. Bake at 425 degrees for about 25 minutes. make sure to periodically stir/turn the potatoes for even baking.

Green Salad- Don't skimp here. This is the part of dinner that will wipe away the "red meat/large amounts of chocolate V-day guilt". Buy some really nice greens and that dressing that you have been drooling over in the grocery aisle but can't fathom spending $7 for.

Molten Lava Cake- Make a few extra cakes just in case the volcano "explodes" as you try to plate the cake. It does take some practice to plate them without a leak.

Simple Fruit Cobbler- No, its not chocolate- is that a Valentine's Day sin? But I think of this as a warm romantic dish anyway.

Sour Cream Sugar Cookies- What is V-Day without sugar cookies? Whether you make them for your hubby, your kids class, your co-workers or to munch on during your chick flick, you are gonna need to make batch of these. Don't forget the pink frosting- Studies show icing tastes way better when its pink.

Chocolate Covered Strawberries- Remember Theresa's post for a Father's Day Bouquet? I will warn you: Your's will not look as perfect as hers but its the thought that counts right?

Easy Chocolate Mousse- Seriously, the easiest dessert you can make from scratch for Valentine's Day.

xoXoxO- Holly

Easy Chocolate Mousse

2009-02-08T17:08:00.000-08:00

by Michael Chiarello

Ingredients

13 oz bitter or semisweet chocolate
2 Tbsp unsalted butter
2 large egg yolks
1 1/2 cups heavy cream
2 Tbsp sugar
1 tsp vanilla extract

Directions

In a microwave safe bowl, combine the chopped chocolate and the butter. Heat in the microwave until melted, about 35 seconds depending on your microwave, and stir to melt completely. Whisk in the egg yolks and set aside to cool.

Pour the cream into a chilled bowl of a mixer and beat on medium speed until it starts to thicken. Add the sugar and vanilla and whisk until the cream starts to form stiff peaks. Carefully fold the whipped cream into the cooled chocolate mixture. Serve immediately or cover and chill until ready to serve.

Garnish with Whipped Cream, a dusting of cocoa powder, a sprinkle of chocolate shavings and a side of berries.

Grilled Tomato Basil Sandwiches

2009-01-11T18:48:00.000-08:00

A staple at our house, I surprised myself that I had not posted this "recipe" already! I love using pesto sauce rather than whole basil leaves so you don't pull a whole leaf out when you take a bite- this way, every bite has a taste of basil- not just the bite where you are chewing nothing but basil haha

You can find pesto sauce in a tube near the spaghetti sauce and Italian foods. Its a great way to have the taste of fresh basil on hand.

4 slices focaccia bread
4 slices whole milk mozzarella
2 small tomatoes (6 slices)
4 Tbsp pesto sauce

Assemble the sandwiches with 2 slices of cheese on one slice of bread and spread 2 Tbsp of pesto and 3 slices of tomato on the other side. I take the two slices of bread with cheese and put them in the microwave for about 20-30 seconds just to get the cheese warm. Meanwhile, pre-heat a skillet to med-hot.

I then put the tomato basil slices on top of the cheese slices, butter the top of the bread and flip them onto a medium- hot skillet. While the underside cooks, butter the top side and flip the sandwiches.

With practice you will have melted cheese and golden toasted bread.

Back to Cooking

2009-01-05T05:18:00.001-08:00

This may seem ironic if you have been cooking throughout the holiday. I did plenty of cooking but now I am cooking more everyday food- and trying to use up the leftovers. The ham for one thing; my mother insisted on buying the largest ham so that I would have leftovers. We have been eating soup with ham and have a variety of sliced, whole and cubed ham in the freezer. Here is what we have been eating as well as a recipe for Cranberry Nut Bread that I made for the first time and really enjoy.

Happy New Year!

Senate Bean Soup- evidently this was a meal the senate enjoyed together back in the "olden days"
Split Pea, Potato and Onion Soup with Ham
Cranberry Nut Bread

Cranberry Nut Bread

2009-01-04T14:23:00.000-08:00

I am not usually a fan of recipes from manufacturers (Tollhouse Chocolate Chip Recipe? Not a fan). Although, I do use the Krusteaz Quick Bread Mixes (Cranberry, Lemon Poppyseed etc...) Go figure.

But when I could not find a box mix for Cranberry Bread I tried this Ocean Spray recipe. And I love it. I was worried at first since it calls for fresh cranberries which are pretty tart and a lot of them, but the bread is sweetened with sugar and orange juice which balance any overwhelming tartness. Orange zest gives it a fresh taste that no box can compete with.

Cranberry Nut Bread

2 cups flour
1 cup sugar
1 1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
3/4 cup orange juice
1 tablespoon grated orange peel
2 tablespoons shortening
1 egg, well beaten
1 1/2 cups whole (fresh or frozen) cranberries, coarsely chopped
1/2 cup chopped nuts

Preheat oven to 350ºF. Grease a 9 x 5-inch loaf pan.

Mix together flour, sugar, baking powder, salt and baking soda in a medium mixing bowl. Stir in orange juice, orange peel, shortening and egg. Mix until well blended. Stir in cranberries and nuts. **Eyeball how much of the cranberries you want in the bread- I did not put in the full amount- maybe just one cup. Spread evenly in loaf pan.

Bake for 55 minutes or until a toothpick inserted in the center comes out clean. Cool on a rack for 15 minutes. Remove from pan; cool completely. Wrap and store overnight. Makes 1 loaf (16 slices).

Senate Bean Soup

2009-01-04T14:11:00.000-08:00

By Jeanne Dunbar

When you have a whole lot of ham leftover after Christmas or Easter. You can save some of the ham for sandwiches and use the bone with some ham pieces remaining in this recipe.

2 lbs dry navy beans (2 bags)
1 tsp salt
1 ham bone with some meat (enough for 2-3 cups cubed ham)
1 large onion chopped
2 Tbsp butter
1/4 tsp salt
1/4 tsp dill weed
1/4 tsp tarragon leaves
1/4 tsp ground pepper

Rinse and cover the beans in a large stock pot with water and salt. Let the beans soak overnight. Once the beans have been soaked, pour out the water and cover in 4 qt's or 16 cups water. In a separate pan, sautee the onion in butter. Add the ham bone, onion and seasoning to the beans and simmer for 4 hours. Remove the ham bone and place on a cutting board. Cut off the good ham and cut into smaller bite size pieces and add back into the soup. Once the soup has cooled a little add salt to taste. The saltiness will depend on your ham so you may not need a lot- or you may need a good 2 Tbsp.

Cookies!

2008-12-21T19:13:00.001-08:00

Surprisingly, I have not received a lot of cookies this year. Maybe I am unpopular or maybe we all just need some fresh cookie recipes to try. Either way, I am not tired of cookies yet and am excited to get baking this week. Here are three of my favorites. Blog your favorites- I love trying new recipes!

Cream Cheese Kolacky
Chocolate Crinkles
Sour Cream Sugar Cookies

Chocolate Crinkles

2008-12-21T19:11:00.000-08:00

These beautiful cookies are known as Chocolate Crinkles or Black and Whites which are perfect names for this deliciously soft, fudge-like chocolate cookie that is encased in a coating of confectioners (powdered or icing) sugar. The batter for these cookies is chock full of chocolate and because the flavor of the chocolate takes center stage make sure to use a high quality, semi sweet or bittersweet chocolate that you enjoy eating out-of-hand. Once the batter for the cookies is made it does need to be well chilled several hourse so it can be easily rolled into small balls.

What makes these cookies so amazing is what we do after the batter is chilled, and that is to roll them in confectioners (icing or powdered) sugar. It is important that no chocolate shows through. The surprise is that as these white balls of dough bake, they spread, making cracks in the white sugar which reveals the soft chocolate cookie underneath. Do not to over bake these cookies or they will be dry and that is not how we want them to taste. We want them to be nice and soft. I love these cookies warm from the oven so, if possible, make them shortly before serving although they can be stored for a day or two - if they last that long.

In a stainless steel bowl, over a saucepan of simmering water, melt the chocolate and butter. Remove from heat and set aside.

In the bowl of your electric mixer (or with a hand mixer), beat the eggs and sugar until thick, pale, and fluffy. (When you slowly raise the beaters the batter will fall back into the bowl in slow ribbons.) At this point beat in the vanilla extract and then stir in the melted chocolate mixture.

In a separate bowl whisk together the flour, salt, and baking powder. Add dry ingredients to the chocolate mixture, stirring just until incorporated. Cover with plastic wrap and refrigerate until firm enough to shape into balls (3-4 hours or overnight).

Preheat oven to 325 degrees F (170 degrees C) and place rack in center of oven. Line two baking sheets with parchment paper, and set aside.

Place the confectioners sugar in a shallow bowl. With lightly greased hands, roll a small amount of chilled dough to form a 1 inch (2.54 cm) diameter ball. Place the ball of dough into the confectioners sugar and roll the ball in the sugar until it is completely coated and no chocolate shows through. Gently lift the sugar-covered ball, tapping off excess sugar, and place on prepared baking sheet. Continue forming cookies, spacing about 2 inches (5 cm) apart on baking sheets. (If you find the dough getting too soft for rolling into balls, return to the refrigerator and let chill until firm.)

Bake cookies for 8 to 10 minutes or just until the edges are slightly firm but the centers are still soft. (For moist chewy cookies do not over bake. Over baking these cookies will cause them to be dry.) Remove from oven and place on a wire rack to cool.

These cookies are best eaten the day they are baked.

Chocolate Crinkles:

4 tablespoons unsalted butter

8 ounces semisweet or bittersweet chocolate, coarsely chopped

1/2 cup granulated white sugar

2 large eggs

2 teaspoons pure vanilla extract

1 1/2 cups all-purpose flour

1/4 teaspoon salt

1/2 teaspoon baking powder

Topping:

1 cup confectioners (powdered or icing) sugar, sifted

Makes about 3 dozen cookies.

Thanks Stephanie!

Sour Cream Sugar Cookies

2008-12-21T17:13:00.000-08:00

Another of my all time favorites. I don't mean sugar cookies are my favorite- usually they are cripsy, flat and down right dull. But THESE sugar cookies are one of my favorite cookies. The sour cream makes them so soft and the almond extract with cream cheese frosting makes them taste delicate and mouth watering! I take them out of the oven before they start to get brown when they are still "dough colored" to ensure optimum softness.

After making Cream Cheese Kolacky who wants to roll out and cut more cookies? Not me. So, instead, I lay out a large sheet of plastic wrap (large enough to wrap around a "dough log"). I then pile the dough in big spoonfuls lengthwise along the center forming a rough shaped log. Then I wrap the plastic wrap over the log and roll it like a rolling pin to make the log even and round. The idea is that you can take a knife and slice the dough from the end and have round, circular cookies to place on the cookie sheet.

I know cookie cutter shapes are fun. But for most seasons I can think of a circular object to decorate the cookies as. Easter Eggs, Summer Beach Balls, Fall Pumpkins and Christmas tree ornaments.

Hope you like them!

1 cup butter softened
1 cup sour cream
2 cups sugar
2 eggs
1 tsp. vanilla (I use almond instead)
1 tsp. salt
1 tsp. soda
4 tsp. baking powder
5 cups flour

Cream butter and sugar. Add sour cream and mix, Add eggs and vanilla. Sift dry ingredients together and add gradually. Mix well. Either shape into a roll if you plan to slice into circles or form into a disk if you plan to roll and cut the dough. Wrap in plastic wrap and refrigerate for about 1 hour. To cut the dough with cookie cutters, roll dough out 1/2 inch thick on well floured surface (may be a bit sticky so flour well). To cut into circles slice 1/2 inch slices starting at the end of the roll. Place on ungreased cookie sheet. Bake at 350 degrees for 10-12 minutes. Frost when cool. Makes 4 dozen.

Cream Cheese Frosting:
2 tsp. vanilla (or almond)
4 cups icing sugar
8 oz cup cream cheese, softened
A few drops of milk (may need more depending on consistency)

Photo and recipe from Lindsay Miller

Cream Cheese Kolacky

2008-12-20T17:10:00.000-08:00

These cookies are my favorite Christmas cookie. Hands down. They are not too sweet and feel so light in your mouth. Beware, though, they are not light. The dough is basically cream cheese and butter held together with some flour. Just remember that when you are eating your 10th. (Or do like I do and try NOT to think about that fact). The only sugar used is in the fruit filling and a dusting of powdered sugar over the top.

They are made by rolling out the dough, cutting it into 2 inch squares, putting a dallop of Solo pastry filling (my favorites are Apricot, Raspberry and Almond) and folding over two corners so that they overlap and stick. The trick to getting the corners to stay together while baking is a method I learned in art class when we would work with clay: Dip your finger in a glass of water and wet the corners where they should stick together- no scoring necessary :)

My mom calls them "little Jesus bundles" since they remind you of a babe wrapped in swaddling. Oh so, appropriate for Christmas cookie plates.

4 oz Cream Cheese, softened
1/2 cup butter
1 cup all purpose flour
1/2 cup (or half can) pastry filling
1/3 cup powdered sugar

Mix the cream cheese and butter until smooth. Add the flour slowly, mixing until blended. Form the dough into a disk, wrap in plastic wrap and chill for 1 hour.

Preheat oven to 350 degrees. Roll the dough to 1/8 inch and cut into 2x2 squares. Place a dallop of filling in the middle of each square. For each square, take two opposite corners and bring them together. Wet the bottom corner and stick the opposite corner on top of it.

Place on an ungreased cookie sheet and bake for 15 min. Do not let the cookies brown. Cool on a cooling rack and sprinkle with powdered sugar.

Party Food

2008-12-14T16:33:00.001-08:00

Whenever we are invited to a party I am never quite sure what to bring. I have a file box full of dinner, cookie and baked good recipes but party food is a whole nother ball game.

Maybe you are thinking about how you don't go to Holiday parties. To be honest, we don't go to that many either. Mainly, we just have our own little family party. Our family tradition is to have an Hors D'Oeuvres night on Christmas Eve. Rather than make a big dinner two nights in a row we take a break on Christmas Eve with sparkling grape juice, shrimp cocktail, summer sausage with assorted cheese and crackers, cut vegetables and hot artichoke dip. I love how it makes Christmas Eve feel like New Years Eve (New Years Eve with the Nativity Story, fireplace roasted marshmallows and new pajamas that is).

Here are two recipes that get the thumbs up every time. What are some of your winning party recipes?

Swiss Mushroom Bread
Kindra's Cream Cheese Ball

photo from MarthaStewart.com

Kindra’s Cream Cheese Ball

2008-12-14T16:30:00.001-08:00

1 8 oz cream cheese bar
2 Tbsp soy sauce add to taste
½ cup green onion (mainly white parts with some green) finely chopped
2 cups cheddar cheese
1 ½ cups chopped walnuts finely chopped

Set out the cream cheese to soften while preparing the onions, cheese and walnuts. Mix together the cream cheese, and soy sauce then add and mix in the green onions and cheddar cheese. Pile the mixture on a plate or plastic wrap and form a ball or log. Sprinkle with the chopped walnuts, pressing down lightly on the nuts to help them stick, until the cheese ball is completely covered.

Serve with veggie sticks and or assorted crackers.

I could eat the whole thing if I have a box of Wheat Thins on hand!

Swiss Mushroom Bread

2008-12-14T16:29:00.001-08:00

1 large loaf of French Bread (a wide loaf not skinny one)
1 stick of butter
1 small onion (about ¾ cup chopped) chopped
2 Tbsp poppy seeds
1 package of mushrooms (simple white or button mushrooms), washed and sliced
1 lb of swiss cheese, sliced (slices should be shorter than the bread is tall)

Slice the loaf of bread leaving just a bit of the crust at the bottom attached. You want to leave the loaf intact yet sliced enough that one can pull a slice off. Place the bread on a sheet of tin foil, placed on a cookie sheet. You need enough tin foil to completely wrap the bread.

Melt the butter in a saucepan and sauté the onions on medium. Before the onions are soft, add the poppy seeds and mushrooms and continue to cook on med heat until the mushrooms are wilted.

Turn off the heat and with a spoon, ladle the butter mixture between the slices of bread. I try to make sure an even number of mushrooms are in each ladleful and really try to pour the mixture so that it soaks onto each slice rather than just dump it down into the middle. After you have done this to each slice, place a slice of cheese between each slice of bread. The cheese should not stick too far over the slices of bread (otherwise it will melt on the top of the bread and make the slices hard to pull apart.)

Wrap the tin foil around the bread and place in the oven at 250 degrees for 10-15 minutes OR take the wrapped loaf to the party and then pop it in the host’s oven before serving.

To serve just open the tin foil to allow access to the bread and have a knife near by if a slice doesn’t tear off like it should 

Homemade Hot Chocolate and Marshmallows

2008-12-08T08:00:00.000-08:00

Every Christmas I spend so much time debating what to give the neighbors and co-workers besides cookies that I end up doing nothing. When I found this recipe for homemade hot chocolate and marshmallows my light bulb went on. I have bought cellophane bags and gift tags and we'll be passing out the dry hot chocolate mix and some fresh homemade marshmallows.

Try it out on a cold night and test out different types of chocolate and different add ins to get it just the way you like it. My favorite variation is adding some crushed peppermint candy. What are your ideas for add-ins?

Don't forget to write the simple prep directions (add 1 cup water for 1/2 cup mix and heat 6-7 minutes) for your friends!

I have also included a White Hot Chocolate recipe from Martha Stewart. It won't pack well as a gift but thought you may enjoy it yourself this winter.

Homemade Hot Chocolate
A modified Tyler Florence recipe
Makes 4- 1/2 cup hot chocolate mix and 4- 1 cup liquid hot chocolate servings

3/4 cup powdered milk
1/2 teaspoon ground cinnamon
3/4 cup sugar
1/2 cup cocoa powder (I used unsweetened Ghirardelli cocoa)
3 ounces semi- sweet chocolate

Combine all the dry ingredients in a large bowl and mix well. Take the semi-sweet chocolate and roughly chop it up to give a chunky but consistent size. Mix well with a wooden spoon and then store in a dry airtight container. To make the hot chocolate, simply add 1 cup of water per 1/2 cup of hot cocoa mix. Heat in a small saucepan over low heat, stirring with a whisk. Heat until hot, but do not boil, about 6 to 7 minutes. Serve with marshmallows.

Variations:
Instead of cinnamon try crushed peppermint candy
Add a small pinch of ginger and nutmeg with the cinnamon for a spicy, Jacques Torres Style hot chocolate

Homemade Marshmallows
3 tablespoons (3 packets) powdered gelatin
2 cups cold water
2 cups sugar
2 egg whites
2 cups confectioners' sugar, sifted, plus more for dusting pan and marshmallows
Butter, for greasing pan

In a medium sized saucepan soak the gelatin in the cold water. After the gelatin has softened, approximately 10 minutes, add the regular sugar and then gently dissolve over low heat, approximately 8 minutes. Remove from the heat and allow to cool to room temperature.
In a mixer, beat the egg whites until stiff peaks and then fold in the sifted confectioners' sugar. While the mixer is on low, slowly pour in the cooled gelatin mixture. Increase the speed and beat until white and thick. The volume should double in size and should form between soft and firm peaks.
Line an 8 by 8-inch baking dish with high sides with foil, grease slightly with butter, and coat with confectioners' sugar. Alternatively, you can use a baking sheet, but the marshmallows will not be as tall. Pour marshmallow mixture in and top with more sifted confectioners' sugar. Leave out overnight or for at least 3 hours to set. The marshmallow should be light and spongy when set.
Loosen marshmallow from edges of tray and invert onto a large cutting board. Peel off foil and use a large knife to cut the marshmallows into cubes. Dredge each piece in confectioners' sugar.

Martha Stewart's White Hot Chocolate
Serves 8

* 2 cups heavy cream
* 6 cups whole milk
* 12 ounces white chocolate , finely chopped
* 1 teaspoon pure vanilla extract
* 1 block dark chocolate

Using a vegetable peeler, shave chocolate into curls; set aside.

Place white chocolate in a medium heat-proof bowl; set aside. Place milk and cream in a medium saucepan set over medium heat until bubbles begin to form around edges of pan (about 4 minutes). Do not boil.

Remove mixture from the flame. Immediately pour over white chocolate. When chocolate begins to melt, gently stir to combine.

Whisk in vanilla. Continue whisking until light foam forms.

photo from Bakingbits.com

LEFTOVERS!

2008-11-30T17:51:00.001-08:00

By Sunday I don't even want to look at those Thanksgiving Dinner leftovers- let alone eat them. But I cannot bring myself to throw away food. I just can't do it unless its expired. The stuffing and mashed potatoes seem to disappear pretty easily. But, its all that sweet potato pie, turkey and cranberry sauce that haunts the fridge. Here are three recipes I found that will give new life to those leftovers.

Sweet Potato and Cranberry Sauce Shortcake
Cranberry Sauce Muffins
Turkey Tortilla Soup

Sweet Potato-Cranberry Shortcakes

2008-11-30T17:49:00.001-08:00

by Katie Lee Joel

2 ½ cups all-purpose flour
8 Tablespoons unsalted butter
1 Tablespoon baking powder
¼ teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
2 Tablespoons sugar
1 cup mashed sweet potatoes
1/3 whole milk

Leftover cranberry sauce
Whipped cream

Preheat oven to 450 F. Grease a baking sheet.

In a large mixing bowl, combine flour and butter. Using a pastry blender, cut the butter into the flour until it resembles a coarse meal. Stir in the baking powder, baking soda, salt, sugar, and cinnamon. Stir in sweet potatoes until just combined. Make a well in the center and pour in the milk. Mix until all ingredients are incorporated and the dough begins to shape into a ball.

Sprinkle a work surface with flour, coat your palm, and rub some on a rolling pin. Turn out the dough onto the work surface. Knead the dough for 1 to 2 minutes, folding it over onto itself each time. Rol the dough to about ½-inch thick. Flour a 3-inch biscuit cutter (or the rim of a glass) and cut out the biscuits. Reshape the leftover dough into a ball, roll it out again and cut out more biscuits until there is no dough remaining.

Place the biscuits on the baking sheet and bake for 10 to 12 minutes, until the tops are golden brown. While the biscuits are still hot, spread softened butter on top of each one and let it melt.

Split each biscuit in half and fill with a few tablespoons of leftover cranberry sauce and a whipped cream.

Cranberry Sauce Muffins

2008-11-30T17:39:00.000-08:00

- makes about 12 muffins -
by Michael Harr

Ingredients
1 cup flour
1/2 cup whole-grain wheat flour
1 cup oats
1/3 cup brown sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 ½ cups of leftover cranberry sauce
1/2 cup skim milk
1/3 cup vegetable oil
1 egg

Directions
1. Heat oven to 400°F. Line muffin tin with paper baking cups.
2. In a large bowl, combine regular flour, whole-grain flour, oats, brown sugar, baking powder, cinnamon, baking soda and salt; mix well. In medium bowl, combine milk, oil, cranberry sauce and egg; blend well. Fold into dry ingredients all at once; stir until dry ingredients are moistened.
3. Fill muffin cups about three-quarters full.
4. Bake 20 to 22 minutes or until golden brown.

Turkey Tortilla Soup

2008-11-30T17:29:00.000-08:00

ingredients
3 6-inch corn tortillas, cut in strips
2 tablespoons cooking oil
1 cup purchased red or green salsa
2 14-ounces cans reduced sodium chicken broth
2 cups cubed cooked turkey (12 ounces)
1 large zucchini, coarsely chopped
Lime wedges (optional)
Sour cream and cilantro (optional)

directions
1. In a large skillet cook tortilla strips in hot oil until crisp; the tortilla strips will not bubble after they are done. Remove the strips and drain on paper toweling.

2. In a large saucepan combine salsa and chicken broth; bring to boiling over medium-high heat. Add turkey and zucchini; heat through. Serve in bowls topped with tortilla strips, lime wedges, and cilantro. Makes 4 servings.

What we all save room for

2008-11-24T06:58:00.000-08:00

I don't know about you but I consciously decide before hand what dessert I will eat from the wide array that is usually available and save room for it during the Thanksgiving Feast. My favorite is apple pie. I love it when the apples are tart and still have a slight, teeny bit of crunch to them. And it must, must, must be Dutch Apple Pie with the streusel topping. My next favorite it pumpkin pie- but I have to be in the right mood for it maybe sometimes its just too runny for me. But, Pumpkin Cheesecake, I am always in the mood for. As if the kids have not had enough treats the Aut-yum Leaves are cute and "little-fist" sized just for them- but not too sugary and gooey for the adults to enjoy too.

Happy Thanksgiving Citrus readers!!!!!

Aut- yum Leaves

2008-11-24T06:57:00.000-08:00

Photo and recipe from Family Fun

Here's a treat no kid will leaf behind. Made with store-bought piecrust dough, these leaves are filled with cream cheese and jam--but try chocolate and peanut butter chips, or chocolate chips, walnuts, and mini marshmallows, if you prefer.

RECIPE INGREDIENTS:

1 egg
1 teaspoon of water
Prepared pie crust
Raspberry jam
Cream cheese
Raw sugar
Flour for work surface

1. Heat the oven to 375°. Whisk one egg with a teaspoon of water and set it aside.

2. On a floured surface, roll out a prepared pie crust so it's about 1/8-inch thick. Use a large leaf-shaped cookie cutter (ours is 4 1/2-inches wide) to make as many dough leaf pairs as possible.

3. For each pocket, spread about 2 tsp of jam and 2 tsp cream cheese on a leaf, leaving a 1/2-inch margin at the edge. Brush egg wash onto the edge, place a second leaf on top, and press the edges to seal.

4. Brush the top with egg wash and sprinkle it generously with raw sugar. Bake the leaves on a parchment-covered cookie sheet until their edges are just beginning to brown, about 12 minutes. Let them rest on the sheet a few minutes before moving them to a cooling rack.

Dutch Apple Pie with Oatmeal Streusel

2008-11-24T06:56:00.000-08:00

This tasty recipe has you bke the apple fillimg first so you don't burn the streusel on top. Serve with some caramel sauce for an extra indulgence. Use Golden Delicious, Jonagold, or Granny Smith apples. Check out this tutorial for an easy way to slice the perfect apple slices.

by Ginny

INGREDIENTS

1 (9 inch) pie shell
5 cups apples - peeled, cored and sliced
2 tablespoons all-purpose flour
2/3 cup white sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
2 tablespoons butter
3/4 cup all-purpose flour
1/2 teaspoon ground cinnamon
1/2 cup packed brown sugar
3/4 cup rolled oats
1 teaspoon lemon zest
1/2 cup butter

DIRECTIONS

Preheat oven to 425 degrees F (220 degrees C). Fit pastry shell into pie pan and place in freezer.
To Make Apple Filling: Place apples in a large bowl. In a separate bowl combine 2 tablespoons flour, white sugar, 1/2 teaspoon cinnamon, nutmeg, and allspice. Mix well, then add to apples. Toss until apples are evenly coated.
Remove pie shell from freezer. Place apple mixture in pie shell and dot with 2 tablespoons butter or margarine. Lay a sheet of aluminum foil lightly on top of filling, but do not seal.
Bake in preheated oven for 10 minutes.
While filling is baking, make Streusel Topping: In a medium bowl combine 3/4 cup flour, 1/2 teaspoon cinnamon, brown sugar, oats, and lemon peel. Mix thoroughly, then cut in 1/2 cup butter or margarine until mixture is crumbly. Remove filling from oven and sprinkle streusel on top.
Reduce heat to 375 degrees F (190 degrees C). Bake an additional 30 to 35 minutes, until streusel is browned and apples are tender. Cover loosely with aluminum foil to prevent excess browning.

The Cheesecake Factory Pumpkin Cheesecake with Caramel Sauce

2008-11-24T06:54:00.000-08:00

1-1/2 cups graham cracker crumbs
5 tablespoons butter, melted
1 cup sugar, plus 1 tablespoon sugar
3 (8 ounce) packages cream cheese, softened
1 teaspoon vanilla
1 cup canned pumpkin
3 eggs
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon allspice

Preheat oven to 350 degrees F.

Make the crust by combining the graham cracker crumbs with the melted butter and 1 tbsp sugar in a medium bowl. Stir well enough to coat all of the crumbs with the butter, but not so much as to turn the mixture into paste.

Put foil partway up the outside part of an 8-inch springform pan. Press the crumbs onto the bottom and about two-thirds of the way up the sides of the springform pan. You don't want the crust to form all of the way up the back of each slice of cheesecake. Bake the crust for 5 minutes, then set aside until you are ready to fill it.

In a large mixing bowl combine the cream cheese, 1 cup sugar, and vanilla. Mix with an electric mixer until smooth. Add the pumpkin, eggs, cinnamon, nutmeg and allspice and continue beating until smooth and creamy. Pour the filling into the pan. Bake for 60-70 minutes. The top will turn a bit darker at this point. Remove from the oven and allow the cheesecake to cool.

When the cheesecake has come to room temperature, put it into the refrigerator.

Caramel Sauce
from Good Eats 'n Sweet Treats who got it from Culinary Concoctions by Peabody who got it from Baking: From My Home to Yours

2 cups sugar
1/2 cup water
1-1/2 tbsp light corn syrup
2/3 cup heavy cream
2 tbsp unsalted butter, at room temperature

Put the sugar, water and corn syrup in a medium heavy bottomed saucepan, stir just to combine the ingredients and then put the pan over medium-high heat. Heat, without stirring , until the caramel turns deep amber., 5-10 minutes. Lower the heat a bit and, standing back from the saucepan add the cream and butter. When the spatters are less vehement, stir to calm down the caramel and dissolve any lumps.

Thanksgiving Dinner- Sides

2008-11-16T18:50:00.000-08:00

By the time I have tackled the turkey and the pie I am usually out of steam. Here are some very simple recipes for side dishes to serve at your Thanksgiving dinner. Next week: The sweet stuff!

Sauteed Wild Mushrooms with Spinach

Oven Roasted Red Potatoes with Rosemary and Garlic

Orange Scented Green Beans

Stuffed Sweet Potatoes with Pecan and Marshmallow Streusel

Sauteed Wild Mushrooms with Spinach

2008-11-16T18:49:00.000-08:00

Robin Wilson

Ingredients
• 2 teaspoons olive oil
• 1/4 cup minced shallots
• 3 cloves garlic, minced
• 4 cups mixed wild mushrooms (any combination of shiitake, porcini, chanterelle, oyster, portobello, and cremini)
• 3 tablespoons dry sherry wine
• 1 1/2 tablespoons reduced-sodium soy sauce
• 2 (10-ounce) bags fresh spinach

Directions
Heat oil in a large skillet over medium heat. Add shallots and garlic and saute 1 minute. Add mushrooms and cook 3 to 5 minutes, until mushrooms are tender. Add sherry and soy sauce and bring to a simmer. Add spinach (add spinach in batches if necessary), and simmer 1 to 2 minutes, until spinach wilts, turning frequently.

Oven Roasted Red Potatoes with Rosemary and Garlic

2008-11-16T18:47:00.000-08:00

Paula Deen

Ingredients
• 1 1/2 pounds small new red potatoes (about 15), scrubbed and dried
• 1/4 cup extra-virgin olive oil
• 4 to 6 cloves garlic, crushed
• 1 tablespoon fresh or 1 teaspoon dried rosemary

Directions
Preheat the oven to 350 degrees F.
Pare a narrow strip of peel from the middle of each potato. In a large bowl mix the oil, garlic, and rosemary; add the potatoes and toss well. Transfer the potatoes to a shallow baking pan and roast until potatoes are tender when tested with the tip of a knife. Serve hot. These can also be chilled and served with fried chicken or ham.

Orange Scented Green Beans

2008-11-16T18:45:00.000-08:00

Rachel Ray

Ingredients
• Peel of 1 orange
• 2 pounds trimmed green beans, available in produce department
• 2 tablespoons butter
• Salt
• 3 tablespoons fresh chives, snipped

Directions
Fill a pan with 2 inches water and bring to a boil. Add orange peel and beans. Cook 5 to 6 minutes, beans should remain bright green with a snap to them. Drain beans and return to pan. Remove peel. Toss with butter, salt and chives then transfer to a serving dish.

Stuffed Sweet Potatoes with Pecan and Marshmallow Streusel

2008-11-16T18:39:00.001-08:00

Tyler Florence

Ingredients
• 12 large sweet potatoes
• 3/4 cup (11/2 sticks) unsalted butter, at room temperature
• 3/4 cup light brown sugar
• 3/4 cup all-purpose flour
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1 cup toasted pecan pieces
• 1 cup miniature marshmallows

Directions
Preheat the oven to 400 degrees F.

Wash the sweet potatoes, scrubbing them well to remove any dirt. With a fork, prick the sweet potatoes in a couple of spots and place them on a sheet pan. Bake for about 45 minutes, or until a knife inserted in the center goes in easily.

In a large bowl, mix the butter, brown sugar, and flour together until it's crumbly-looking. Add the cinnamon, salt, pecans, and marshmallows; fold together to combine for a streusel topping .

Slice the sweet potatoes lengthwise down the center and push the ends towards the middle so it opens up. Stuff the sweet potatoes generously with the streusel topping and return to the oven. Bake for another 20 minutes, or until the topping is bubbly and brown.

Turkey Tips

2008-11-09T15:55:00.000-08:00

Making the Thanksgiving Turkey is an intimidating feat. It takes some patient learning and usually a mom type to show you how its done. Thanks to The Food Network you have some tips and How To's to help you along and some great turkey recipes.

Brined, Herb Roasted Turkey if you are expecting a crowd
Roast Turkey with Apple-Sourdough Bread Stuffing if its a small party- or this just isn't your year to cook the whole bird.

1. Thawing a frozen turkey requires patience. The safest method is to thaw turkey in the refrigerator. Be sure to plan ahead — it takes approximately 3 days for a 20 pound turkey to fully defrost.

2. For crisper skin, unwrap the turkey the day before roasting and leave it uncovered in the refrigerator overnight.

3. Cooking times will differ depending on whether your bird was purchased fresh or frozen. Plan on 20 minutes per pound in a 350 degree F oven for a defrosted turkey and 10 to 15 minutes per pound for fresh.

4. A turkey will cook more evenly if it is not densely stuffed. Consider adding flavor by loosely filling the cavity with aromatic vegetables — carrots, celery, onion or garlic work nicely — or by carefully tucking fresh herbs underneath the breast skin. For the stuffing lovers, cook the dressing in a casserole dish on the side.

5. For even roasting, truss your turkey.

6. Before roasting, coat the outside of the turkey with vegetable or olive oil, season with salt and pepper and tightly cover the breast with aluminum foil to prevent over-browning (it will be removed in step 7).

7. Don't be a peeping tom (no pun intended)! Once you get the turkey in the oven, resist the temptation to open the oven door and admire your handiwork. When the oven temperature fluctuates, you're only increasing the likelihood of a dry bird. About 45 minutes before you think the turkey is done, remove the foil from the breast to allow it to brown.

8. Remove the turkey from the oven when the deepest spot between the leg and the breast reads 180 degrees F on an instant-read thermometer. Check the internal temperature of the stuffing as well; it should be at least 165 degrees.

9. Tent the bird with foil and let rest for about 15 minutes before carving. If you need more time to make gravy, heat up side dishes, etc., you can let the turkey set for up to an hour without losing too much heat.

10. Remember to carve your turkey with a very sharp or electric knife.

Some more helpful How To's with pics from The Food Network:

Brining - Considered optional by some, brining helps prep the turkey to make it more moist and flavorful.

Trussing - How to tie your turkey so it cooks evenly

Carving - How to cut up those beautiful slices

photo from The Food Network

Brined, Herb Roasted Turkey

2008-11-09T15:53:00.000-08:00

Emeril Lagasse

Brine:

1 cup salt

1 cup brown sugar

2 oranges, quartered

2 lemons, quartered

6 sprigs thyme

4 sprigs rosemary

1 (10 to 12-pound) turkey

1 large orange, cut into 1/8ths

4 tablespoons unsalted butter at room temperature

Salt and pepper

1 large yellow onion, cut into 1/8ths

1 stalk celery, cut into 1-inch pieces

1 large carrot, cut into 1-inch pieces

2 bay leaves

2 sprigs thyme

2 sprigs rosemary

1/2 bunch sage

3 or 4 sprigs parsley

1 1/2 to 2 cups chicken or turkey stock, for basting

Turkey Broth:

1 tablespoon vegetable oil

Reserved turkey neck and giblets

1 large carrot, coarsely chopped

1 onion, coarsely chopped

1 large celery stalk, coarsely chopped

1 small bay leaf

3 cups turkey stock, chicken stock, or canned low-salt chicken broth

3 cups water

Gravy:

4 cups turkey broth

1 cup dry white wine

4 tablespoons unsalted butter

1/4 cup all-purpose flour

Salt and freshly ground black pepper

For the Brine:

Directions

To make the brining solution, dissolve the salt and sugar in 2 gallons of cold water in a nonreactive container (such as a clean bucket or large stockpot, or a clean, heavy-duty, food grade plastic storage bag). Add the oranges, lemons, thyme, and rosemary. Note: if you have a big turkey and need more brine than this, use 1/2 cup salt and 1/2 cup brown sugar for every gallon of water.

Remove the neck, giblets, and liver from the cavity of the turkey and reserve for the gravy. Rinse the turkey inside and out under cold running water.

Soak the turkey in the brine, covered and refrigerated, for at least 4 hours and up to 24 hours.

Preheat the oven to 325 degrees F.

Remove the turkey from the brine and rinse well under cold running water. Pat dry with paper towels both inside and out. Place turkey, breast side up, in a large, heavy roasting pan. Rub breast side with orange segments and rub on all sides with the butter, stuffing some underneath the skin. Season lightly inside and out with salt and pepper. Stuff the turkey with the onion, remaining orange, celery, carrot, bay leaves, thyme, rosemary, sage and parsley. Loosely tie the drumsticks together with kitchen string. Roast the turkey, uncovered, breast side down for 1 hour.

Remove from the oven, turn, and baste with 1/2 cup stock. Continue roasting with the breast side up until an instant-read meat thermometer registers 165 degrees F when inserted into the largest section of thigh (avoiding the bone), about 2 3/4 to 3 hours total cooking time. Baste the turkey once every hour with 1/2 to 3/4 cup chicken or turkey stock.

Remove from the oven and place on a platter. Tent with aluminum foil and let rest for 20 minutes before carving.

For the turkey broth:

Heat the oil in a large heavy saucepan over medium-high heat. Add the turkey neck, heart, and gizzard to the pan and saute until just beginning to brown, about 1 minute. Add the chopped vegetables and bay leaf to the pan and saute until soft, about 2 minutes. Pour the stock and 3 cups of water into the pan and bring to a boil. Lower the heat to medium-low and simmer until the stock is reduced to 4 cups, about 1 hour, adding the chopped liver to the pan during the last 15 minutes of cooking. Strain the stock into a clean pot or large measuring cup. Pull the meat off the neck, chop the neck meat and giblets, and set aside.

For the pan gravy:

Pour the reserved turkey pan juices into a glass-measuring cup and skim off the fat.

Place the roasting pan on 2 stovetop burners over medium heat add the pan juice and 1 cup turkey broth and the white wine to the pan, and deglaze the pan, stirring to scrape any brown bits from the bottom of the pan. Add the remaining 3 cup of broth and bring to a simmer, then transfer to a measuring cup. In a large heavy saucepan, melt the butter over medium high heat. Stir in the flour and cook, stirring constantly, to make a light roux. Add the hot stock, whisking constantly, then simmer until thickened, about 10 minutes.

Add the reserved neck meat and giblets to the pan and adjust seasoning, to taste, with salt and black pepper. Pour into a gravy boat and serve.

Slice and serve guests with desired sides.

photo from The Food Network

Roast Turkey with Apple-Sourdough Bread Stuffing

2008-11-09T15:24:00.001-08:00

This is a great recipe if you are nervous about cooking a whole bird- whether its cooking the whole bird evenly or having all those leftovers that come from cooking the whole bird. While this recipe calls for a whole bird and you cook it in parts. If its the leftovers that you don't want, you can half the ingredients and order just a breast from the butcher.

by Robin Wilson

Ingredients

1 (8 to 10-pound) turkey, cut into 5 parts (breast, legs, wings), giblets removed and discarded **

Salt and ground black pepper

2 tablespoons fresh thyme leaves

3 teaspoons dried oregano, divided

2 teaspoons olive oil

1 cup chopped onion

2 apples, peeled, cored and diced (preferably Macintosh)

2 celery stalks, chopped

2 tablespoons chopped fresh parsley leaves

1 tablespoon dried sage

2 teaspoons dried thyme

4 cups sourdough bread cubes

2 cups reduced-sodium chicken broth

**You can ask the butcher to do this for you

Directions

Preheat oven to 450 degrees F.

Season turkey pieces all over with salt and black pepper. Rub fresh thyme and 1 teaspoon of the oregano all over outside of the turkey pieces and place turkey in a large roasting pan.

Place turkey in oven and immediately reduce oven temperature to 375 degrees F. Roast until an instant-read thermometer inserted into the deepest part of the thigh reads 180 to 185 degrees F, about 1 1/2 hours. Let stand 10 to 15 minutes. Transfer to a serving platter.

Heat oil in a large skillet over medium heat. Add onion, apples and celery and saute 5 minutes, until soft. Add parsley, sage, dried thyme, and remaining 2 teaspoons of oregano. Stir to coat apples and vegetables with herbs and spices. Transfer mixture to a large bowl and add cubed bread and chicken broth. Toss to combine. Season, to taste, with salt and black pepper. Transfer the stuffing mixture to a baking dish and bake in oven at 375 degrees F for 45 minutes.

Comfort Food- Macaroni and Cheese

2008-11-02T13:57:00.000-08:00

There is a reason why so few of us have had homemade macaroni and cheese and why the instant stuff is such a household staple- its hard work to make the real thing!

I have to admit, that while I was making this, sweating from cheese grating and juggling a pot of boiling macaroni while trying to make the perfect roux for the cheese sauce I thought "This better be worth it." And it is worth it! Boxed, frozen and restaurant Macaroni and Cheese don't hold a candle to this recipe.

It is so yummy for dinner, lunch the next day and dinner again if its just you and hubby :) A big crunchy salad is the perfect mac and cheese partner, so I have included recipes from Joy of Cooking: All About Salads (my salad bible) for variations on the basic vinaigrette.

Martha's Creamy Macaroni and Cheese
Basic Vinaigrette

photo from MarthaStewart.com

Basic Vinaigrette

2008-11-02T13:45:00.000-08:00

Serve any one of these variations over a bed of crisp lettuce, shredded carrots, sliced tomatoes and a sprinkle of Parmesan cheese and voila! I like to fill a large bowl with ice water and soak my washed greens for a good hour or so before drying and breaking them into the salad bowl- your salad will be extra crispy.

makes 1 1/2 cups

1 small garlic clove, peeled and mashed
2 to 3 pinches of salt
1/3 to 1/2 cup red wine vinegar or fresh lemon juice
1 shallot minced
1 tsp dijon mustard
ground pepper to taste

Add these things to a jar, or tupperware with a tight fitting lid and mix well.

Add 1 cup extra virgin olive oil and shake vigorously until smooth.

Lemon Caper
Make the above dressing with lemon juice and add
1 Tbsp drained, minced capers
1 Tbsp minced fresh parsley
1/2 tsp lemon zest

Black Pepper
Make the above dressing and add
1 tsp lemon zest
2 tsp cracked black peppercorns

Basil Chive
Make the above dressing and add
1/3 cup fresh basil, minced
1/3 cup fresh chives, minced

Fresh Herb
Make the above dressing and add
1/3 cup any fresh herb like thyme, parsley or dill

Horseradish
Make the above dressing and rather than red wine vinegar use
cider vinegar
1 Tbsp horseradish

Martha Stewart’s Creamy Mac-and-Cheese

2008-11-02T13:37:00.000-08:00

from Martha Stewart Living Cookbook: The Original Classics

I used regular cheddar since I could not find “white cheddar” and romano cheese. You must grate the Romano since it will not melt down like the cheddar which I simply cubed.

Serves 12- more like 6 at our house…

8 tablespoons (1 stick) unsalted butter, plus more for casserole
6 slices white bread torn into 1/4- to l/2-inch pieces
5 1/2 cups milk
1/2 cup all-purpose flour
2 teaspoons coarse salt, plus more for water
1/4 teaspoon ground nutmeg
1/4 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper
4 1/2 cups (about 18 ounces) grated sharp white cheddar cheese
2 cups (about 8 ounces) grated GruyÃ¨re or 1 1/4 cups (about 5 ounces) grated Pecorino Romano cheese
1 pound elbow macaroni

1. Preheat oven to 375°F. Butter a 3-quart casserole dish; set aside. Place the bread in a medium bowl. In a small saucepan over medium heat, melt 2 tablespoons butter. Pour the melted butter into the bowl with the bread, and toss. Set the breadcrumbs aside.

2. Warm the milk in a medium saucepan over medium heat. Melt the remaining 6 tablespoons butter in a high-sided skillet over medium heat. When the butter bubbles, add the flour. Cook, stirring, 1 minute.

3. While whisking, slowly pour in the hot milk a little at a time to keep mixture smooth. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick, 8 to 12 minutes.

4. Remove the pan from the heat. Stir in salt, nutmeg, black pepper, cayenne pepper, 3 cups cheddar cheese, and 1 1/2 cups GruyÃ¨re (or 1 cup Pecorino Romano); set the cheese sauce aside.

5. Cover a large pot of salted water, and bring to a boil. Cook the macaroni until the outside of pasta is cooked and the inside is underdone, 2 to 3 minutes. Transfer the macaroni to a colander, rinse under cold running water, and drain well. Stir the macaroni into the reserved cheese sauce.

6. Pour the mixture into the prepared dish. Sprinkle the remaining 1 1/2 cups cheddar cheese, 1/2 cup GruyÃ¨re (or 1/4 cup Pecorino Romano), and the breadcrumbs over the top. Bake until golden brown, about 30 minutes (though we needed a bit more time to get it brown, but your oven may vary). Transfer the dish to a wire rack for 5 minutes; serve.

Halloween Junk Food

2008-10-26T18:52:00.000-07:00

As promised- Halloween Junk Food! The following recipes are mainly sweets with one exception- Mummy wraps that I think are just as irresistible as the sweets. Happy Halloween!

Mummy Wraps
Spooky Brownies
Frankenstein Faces
Homemade Oreos
Pumpkin Chocolate Chip Muffins

Homemade Oreo Cookies

2008-10-26T18:45:00.000-07:00

I have no idea where this recipe came from. I got it from my friend Megan Porter after I attended a party in her home and ate almost all of the cookies myself. But I have also found the same recipe in various places online. They are so yummy you may be tempted to take credit for the recipe yourself!

Try orange coloring in your frosting for Halloween!

Ingredients

1 devil's food cake mix
1/2 c. shortening
2 eggs

Directions

Mix the above ingredients together. Roll the dough into balls just a bit bigger than a marble and place on a cookie sheet. Bake at 350 degrees for 8 minutes. Cool cookies.

Frosting:

8 oz. cream cheese
1/2 square butter
2 tsp. vanilla
2 to 4 c. powdered sugar

Mix all of frosting ingredients until smooth. Frost BACKS of cookies and place together to make sandwich cookie.

Mummy Wraps

2008-10-26T18:30:00.000-07:00

I admit I have a sweet tooth- sweets are my downfall to healthy eating. Greasy, salty, fried? Nah I can take it or leave it. But every Halloween my mother would make these simple, tasty Mummy Wraps and I couldn't resist. Whenever I make them for a party they are gone in a flash and I make a mental note to bring double the amount next year.

Ingredients

2 cans (8 oz ) refrigerated crescent dinner rolls
16 oz package of cocktail-sized smoked link sausages

Directions

1. Heat oven to 375°F. Unroll both cans of the dough; separate into 16 triangles. Cut each triangle lengthwise into 3 triangles. (Imagine you are making pennant shaped triangles.)
2. Place sausage on wide side of each triangle. Roll up each, starting at widest side of triangle and rolling to opposite point; place point side down on 2 ungreased cookie sheets.
3. Bake 12 to 15 minutes or until golden brown, switching position of cookie sheets halfway through baking. Immediately remove from cookie sheet. Serve warm.

photo from Pillsbury

Frankenstien Faces

2008-10-26T18:05:00.000-07:00

Mine on the left and Better Homes and Garden's on the right. I have to say that I don't think either of these versions are perfect. But the idea is really simple, fun for the kids to do. Take some time to look at candy in the store and get creative.

Ingredients
Canned vanilla icing
Green food coloring
Graham cracker
Chocolate sprinkles HAIR
1 Sathers Cherry Sour Candy or M and M's for EYES
Small mint patty or black licorice EYEBROWS
1 candy-coated chocolate candy or sour worm for NOSE
1 Twizzlers Chocolate Twist candy strip or red sour straws for MOUTH
Black decorating gel for SCARS
Twizzlers Nibs licorice bits for BOLTS (not pictured)

Directions
1. Use green food coloring to tint the icing green. Frost the graham cracker with the green icing. Add chocolate sprinkles to the top of the cracker to resemble hair.
2. Use a sharp knife to cut the Cherry Sour candy in half for eyes. Place on the cracker as shown. OR use to M&M's.
3. Cut the mint patty in half for eyebrows and place each half over eyes as shown. Or cut a section of licorice for eyebrows.
4. Use the candy-coated chocolate candy or a sour worm for the nose.
5. Use scissors to cut a 1-1/2-inch piece from the Chocolate Twist candy strip. Cut the strip in half lengthwise and use one of the pieces for the mouth. Press the candy in place. OR cut sections of red sour straws to make lips with some sutures.
6. Use the black gel to add pupils, and sutures. Use icing to add licorice bits as neck bolts.

Spooky Brownies

2008-10-26T17:41:00.000-07:00

From Betty Crocker

1 box Betty Crocker Supreme brownie mix
Water, vegetable oil and eggs called for in brownie mix directions
1 container Betty Crocker Rich & Creamy creamy white frosting
Neon green, pink and blue food colors
24 large marshmallows
Miniature candy-coated chocolate baking bits
Black decorating gel
1 roll Betty Crocker® Fruit Roll-Ups® chewy fruit snack (any red variety)
Gummy worms candies OR sour straws

Heat oven to 350°F. Bake and cool brownies as directed. Cut into 24 brownies, 6 rows by 4 rows.

Remove lid and foil cover from container of frosting. Microwave frosting uncovered on High about 20 seconds or until frosting can be stirred smooth. Divide warm frosting among 3 small bowls, 1 for each color. Decorate as directed below, using 8 brownies for each.

Franken-Brownies- Add 5 drops green food color to frosting in 1 bowl; mix well. Top each of 8 brownies with 1 large marshmallow. Spoon 1 tablespoon green frosting over each marshmallow to coat. Decorate with green baking bits for eyes and ears. Use black gel for mouths and centers of eyes. Cut fruit snack to use for hair.

Boo-Brownies- Top each of 8 brownies with 1 large marshmallow. Spoon 1 tablespoon white frosting over each marshmallow to coat. Use black gel for eyes and mouths.

Spider Brownies-Add 5 drops pink food color and 3 drops blue food color to frosting in 1 bowl; mix well. Top each of 8 brownies with 1 large marshmallow. Tuck gummy worms candies under each marshmallow for legs. Spoon 1 tablespoon purple frosting over each marshmallow to coat. Use orange baking bits for eyes. Use black gel for mouths, centers of eyes and eyebrows.

I made just the spider brownies and found the gummy worms to be too thick- I felt like mine looked like octopi rather than spiders. So I used some sour straws I already had on hand.

Pumpkin Chocolate Chip Muffins

2008-10-19T18:05:00.000-07:00

From Kelli Granum

5 Eggs - beat
Add:1 1/3 cups oil
1 16 oz can pure pumpkin
1 tsp. salt
1 tsp. cinnamon
1 tsp. nutmeg
1 tsp soda
2 cups flour
2 cups sugar
2 - 3 oz. pkg. instant vanilla pudding
chocolate chips (as you desire)

Mix until creamy Add chocolate chips. Bake at 350 until done... About 30-35 minutes for regular size muffins and 20-25 for mini muffins. You just kind of have to watch them and see if they are golden brown on top!

I split the recipe in half (using 3 eggs) and it made 12 muffins and 12 mini muffins. I meant to include a picture but they went so fast I didn't get around to taking a pic!

Halloween Dinner

2008-10-19T18:03:00.000-07:00

Every year I make a trip to Target and buy a few bags of Halloween candy well ahead of time so there is still some selection and I can cross it off my to do list. But, every year I break into the bags and start snacking on it until I have to go buy more candy at the last minute anyway.

The Chocolate Crostatas with Marmalade are the perfect dessert for Halloween when you are all sugared out. It is like many European desserts since it has just a small amount of sugar. The brown chocolate crust and orange marmalade are great when you are in the mood for a Halloween theme.

In keeping with the orange and black color theme, try serving the Black Bean and Pumpkin Chili in a hollowed pumpkin or cast iron "cauldron" if you have one. Sprinkle some Chili Crusted Pumpkin Seeds over the chili as a garnish and save the rest for some healthy snacking.

For those of you with some more self control, the sugary recipes and fun stuff for the kiddies will come next week: Mummy Wraps, Spider Brownies, Frankenstien Faces, Homemade Oreos and Pumpkin Chocolate Chip Muffins.

photo from Kitchenlink.com

Pumpkin and Black Bean Chili

2008-10-19T18:00:00.000-07:00

Ingredients

2 pounds Pumpkin or butternut squash, peeled and seeded- bake in the oven at 375 for 40 min or until tender, peel off skin and run through the food processor

1 tablespoon Extra virgin olive oil

1 Large onion, chopped

1 Garlic clove, minced

1 Jalapeno chile, minced

1 14.5-ounce Can diced tomatoes, drained

1 14.5-ounce Can crushed tomatoes

1 cup Water

1 cup Apple juice

3 tablespoons Chili powder

1 tablespoon Salt

1 Tbsp cocoa powder

2 packed tablespoons brown sugar

1/8 teaspoon Cayenne pepper

3 cups Cooked or canned black beans, rinsed and drained if canned

Preparation

1. Heat the oil in a large pot over medium heat. Add the onion, garlic, and jalapeno. Cover and cook, stirring occasionally, until softened, about 10 minutes.

2. Add the pureed pumpkin, diced tomatoes, crushed tomatoes, water, apple juice, chili powder, salt, and cayenne, cocoa, sugar and stir well. Add beans. Bring to a boil, lower the heat, cover, and simmer about 15-20 minutes to blend flavors.

photo from Kitchenlink.com

Chili Crusted Pumpkin Seeds

2008-10-19T17:58:00.000-07:00

from Soup for Everybody

1 cup raw hulled pumpkin seeds
1 teaspoon vegetable oil
2 teaspoons hot or mild chili powder
1/2 teaspoon ground cumin
1/2 teaspoon salt
Pinch cayenne pepper

Preheat your oven to 350 degrees F. Toss the seeds with the oil, chili powder, cumin, salt, and cayenne. Spread them on a lightly oiled baking sheet and cook for 25-30 minutes, turning occasionally. Remove and let cool. Store an airtight container. They will keep for at least a month
.

Chocolate Crostatas with Marmalade

2008-10-19T17:44:00.000-07:00

by Giada De Laurentiis

1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1/3 cup sugar
1/2 teaspoon salt
10 tablespoons (1 1/4sticks) cold unsalted butter
Ice water
1 1/2 cups marmalade or apricot preserves

Mix the flour, cocoa powder, sugar, and salt in a food processor. Add the butter. Blend until clumps form. Add 2 tablespoons of ice water and blend. Add more ice water, 1 tablespoon at a time, until the dough forms. Turn the dough out onto a work surface and knead briefly to form a smooth dough. Gather the dough into a ball then divide the dough into 8 equal pieces. Flatten each piece into a disk.
Press 1 dough piece on the prepared baking sheet into a 4 1/2-inch round. Spoon 1 generous tablespoon of the marmalade into the center of the round. Fold the dough border in to form a 3-inch round and allow the center of the crostata to remain uncovered. Pleat loosely and pinch the dough to seal any cracks. Repeat with the remaining dough pieces and marmalade, spacing the crostatas evenly apart. Cover and refrigerate the crostatas until they are cold, at least 45 minutes and up to 4 hours.
Preheat the oven to 375 degrees F.
Bake the crostatas until the crusts are set, about 18 minutes. Cool for 10 minutes. Slide a metal spatula under the crusts to free the crostatas from the baking sheet. Garnish with the candied orange peel and serve warm.

Pie, Pie, Me Oh My!

2008-10-05T18:50:00.000-07:00

Pie Crust. Before I knew anything about cooking I did understand that pie crust was something my mom and her mom and all my friends moms spent a lot of time talking about. What kind of shortening do you use? How do you get yours so flaky? etc... I guess I took all this discussion to mean that pie crust was something way above me, that I should never try.

But I love pie crust. So, I followed a simple butter crust recipe one day and found it to be both easy and delicious. Now, I don't claim to be a pie crust connoisseur- but if you are then you probably have your own tried and true recipe. Meanwhile, I will be sticking with my butter crust prepared in the food processor and you can too if you don't already have your tried and true pie crust recipe.

Try your hand on a couple of crusts and whip up a Chicken Pot Pie and a Free Form Tart- choose from Strawberry Rhubarb or Apple Berry to warm your heart and your home.

Free Form Tarts

2008-10-05T18:26:00.000-07:00

I am not good at making things look pretty. These tarts don't need a perfect edge and actually look like you meant for them to be a little messy. Here are two varieties. Strawberry Rhubarb for spring and summer, Apple Berry for fall and winter.

Strawberry Rhubarb

2 cups 1/4-inch-thick slices trimmed rhubarb (1 pound untrimmed)
2 cups strawberries, hulled, halved
1 cup sugar
1/4 cup cornstarch
1/2 teaspoon ground cinnamon
1/8 teaspoon salt

Heavy cream, whipped, for serving

Preheat oven to 400 degrees. Combine all filling ingredients in a medium bowl and mix well; set aside.

Apple Berry Blossoms

3-4 tart apples, skinned and sliced

2 cups fresh or frozen berries

2 Tbsp butter

1/2 teaspoon ground cinnamon

½ cup sugar

3 Tbsp cornstarch

Sautee the apples in butter, sugar and cinnamon. Meanwhile rinse the berries if they are frozen and drain the liquid. Add the berries to softened apples and sautee until the berries are the same temperature as the apples. The idea is not to cook the fruit but soften it a little and give it a head start before going in the oven. Drain a bit of the liquid off the mixture, add cornstarch stirring to fully mix in and then turn off the heat.

Assembly

On a lightly floured surface, roll out dough into a rough circle, about 1/8-inch thick. Chill dough until just cold and easy to work with, about 30 minutes.

Transfer tart to a parchment-lined baking sheet. Spoon fruit mixture in the center of each unbaked shell covering it to about 1 inch from edge. Fold edges of shells over filling, leaving the tarts open in the center; gently brush between the folds with water and press gently on folds so that the dough adheres together.

Place in oven to bake until crust is golden brown, about 30 minutes, rotating pans halfway through. Reduce heat to 350 degrees F, and continue to bake until the juices are bubbly and just starting to run out from center, 10 to 12 minute more. Transfer immediately to a wire rack, and let cool before serving. Top with a dollop of whipping cream.

Pie Crust

2008-10-05T18:11:00.000-07:00

1 1/4 cups all-purpose flour

1/2 teaspoon coarse salt

1/2 teaspoon sugar (if using in a sweet pie, otherwise, omit)

½ cup (1 sticks) unsalted butter, cut into tbsp size slices

¼ or less ice water

Combine flour, salt, and sugar in the bowl of a food processor. Add butter, and process for a few seconds until the mixture resembles coarse meal, about 10 seconds. Add ice water in a slow, steady stream, pouring it through the feed tube just until the dough holds together. Do not process for more than 30 seconds.

Turn dough out onto a work surface. Flatten, and form a disk. Wrap, and refrigerate at least 1 hour before using. Makes one crust.

Chicken Pot Pie

2008-10-05T17:49:00.000-07:00

I don't really make pot pies exactly, just a crust over the top of the filling. I feel like its too much crust. But if you love that crust and aren't afraid of the treadmill then by all means- double the crust amount and pre-bake the bottom crust before filling.

1 lb chicken breast, cooked and cubed
1 cup sliced carrots
2 cups cubed potatoes
1 cup frozen peas
1/2 cup sliced celery
1/3 cup butter
1/3 cup chopped onion
1/3 cup flour
1 tsp salt
1/2 tsp pepper
1/4 tsp celery seed
1 3/4 cup chicken broth
2/3 cup milk
1-2 pie crusts (see crust recipe)

1. Preheat oven to 425 degrees
2. Boil potatoes until just done. Meanwhile, steam carrots and peas until tender. Set the vegetables to the side with the cooked and cubed chicken.
3. Sautee the onions in butter. Once the onions are soft, stir in the flour, salt, pepper and celery seed. Once the flour mixture if smooth, slowly stir in broth and milk. Simmer until thickened.
4. If using two crusts, line your casserole or bake dish with a pie crust and pre-bake until pale yellow- not golden or browned. Remove crust from the oven and pour in the veggies and chicken topped by the sauce. Cover with the second pie crust (or cover the veggie and sauce mixture with the only pie crust if just using one). Pinch around the sides and cut a few vents into the top of the crust.
5. Bake for 30-35 min or until the crust is golden brown and cool for 10 min.

Don't worry if your sauce leaks or bubbles up onto the crust. Once you serve it the pot pie always looks messy- its a forgiving meal like that :)

Fall Squash

2008-09-28T17:32:00.000-07:00

I was so excited to see squash back in the grocery store this week. I love to eat baked spaghetti squash with some butter, pepper and Parmesan cheese. If you get yourself a butternut squash from the store try out this Butternut Squash Ravioli recipe. Leftover, butternut squash? Don't forget the Curried Red Lentil Stew that incorporates red lentils and the squash with a healthy dose of Indian flavor.

What dinner is complete without dessert. We are daily dessert eaters at our house and this Simple Fruit Cobbler is perfect for the chillier months. Stay tuned for Chicken Pot Pie and a free form Fruit tart next week.

photo from Whole Foods

Simple Fruit Cobbler

2008-09-28T14:45:00.000-07:00

This cobbler is so easy to whip up and using frozen berries with canned peaches makes it even easier! Cooking times vary so give yourself plenty of time- since after 50 min you may still have some gooey cobbler parts. My husband and I can often eat the 8 by 8 pan ourselves so double the recipe if you doubt your self control:)Mine is often bubbly and messy looking but with a dallop of whipping cream and one bite no one cares what it looks like.

INGREDIENTS

4 tablespoons butter
3/4 cup all-purpose flour
3/4 cup sugar
1 teaspoon baking powder
1/4 teaspoon salt
3/4 cup milk
2 cups of sliced fresh fruit such as peaches, whole blueberries, strawberries, raspberries or blackberries, OR a 12-ounce package of frozen berries and a can of sliced peaches, drained
1 tablespoon sugar

DIRECTIONS

Pre heat oven to 350 degrees.

Put butter in an 8-inch square or 9-inch round pan; set in oven to melt. When butter has melted, remove pan from oven.

Meanwhile, whisk flour, 3/4 cup of sugar, baking powder and salt in small bowl. Add milk; whisk to form a smooth batter. Pour batter into pan, then scatter fruit over batter. Sprinkle with remaining 1 Tb. of sugar.

Bake until batter browns and fruit bubbles, 50 to 60 minutes. Serve warm or at room temperature with a dollop of whipped cream or a small scoop of vanilla ice cream, if desired.

Butternut Squash Ravioli

2008-09-28T14:40:00.000-07:00

from Whole Foods

Serves 4
Ingredients
2 tablespoons extra virgin olive oil
1 1/2 –2 cups (1 small) butternut squash, cut into 1-inch cubes
1 yellow onion, diced
8 to 10 fresh sage leaves
Salt and pepper to taste
1 package frozen cheese ravioli
2 tablespoons butter
1 cup vegetable or chicken broth
1/4 cup Shredded Parmesan Cheese

Preheat oven to 400°F. Toss squash, onion and 2 chopped sage leaves in oil, salt and pepper. Transfer to a roasting pan and roast 20 minutes, turning once or twice, until tender. Cook ravioli according to package instructions. Melt butter in a large skillet over medium heat. Fry sage leaves in one layer for 1 minute. Flip and fry until crisp, about 1 minute more. Remove from skillet to drain. Reduce heat to low, add broth and bring to simmer. Add drained pasta and butternut squash/onion mixture. Adjust seasoning, garnish with fried sage and sprinkle with cheese.

Turn Your Fresh Herbs Into Homemade Blends

2008-09-21T17:05:00.000-07:00

I love using fresh herbs in my cooking. I hate using just one branch and letting the rest of it wither in my fridge to be thrown out four days later. Here are some methods and recipes, taken from Hallmark Magazine’s Kris Wetherbee, to make the most of your fresh herbs- or just creatively mix the dried ones that are already in your cupboard. Kris has an herb garden and makes herb blends to give as seasonal gifts. I would love for someone to give me a baby food jar filled with a homemade herb blend and a recipe to accompany it- so even if you don’t get around to the actual cooking part, think hostess gift!

Drying- The method best for herbs that have long stems like rosemary, sage and oregano. Hang herbs upside down in bundles in a dark, warm and dry location. You could tape or tack a bundle to the inside of a cupboard.

Freezing- For fresh flavor, in an ice cube tray freeze chopper herbs (individually or in blends) mixed with a little water or broth. Once the cubes are frozen, remove them from the tray and store in freezer bags.

PS This is also the method you would use if you steamed, pureed and freeze your own baby food.

“Freeze Drying”- Good for herbs such as chervil, chives, cilantro, dill and tarragon. Place chopped fresh herbs or herb blends in a paper bag and refrigerate. In two to three weeks the herbs will be dried but will still have their bright color and flavor.

Herb Blends
Pan-Baked Herbed Salmon
Butternut, Chicken & Lentil Stew
Tuscan Tomato Focaccia

photo from Team Sugar

Herb Blends

2008-09-21T17:00:00.000-07:00

Tuscan Herb Blend
This seasoning blend is quite versatile and can be used to flavor foods from soups, salads and stir-fries to appetizers, baked goods and main-dish meals.- Kris Wetherbee

3 tablespoons dried oregano
2 tablespoons dried rosemary
1 tablespoon dried thyme

Crumble or chop the leaves before measuring, then mix ingredients together and store in a glass jar or tin in a cool, dry location. Makes 1/3 cup

Camelot Herb Blend
This seasoning blend disappears quickly in my kitchen so I usually make lots to ensure there's plenty for gift-giving. These herbs combine well to create a synergy of flavor that brings out the best in a variety of foods, especially pastas, poultry, potatoes and other vegetables. - Kris Wetherbee

2 tablespoons dried basil
2 tablespoons dried lemon verbena (or lemon zest)
1 tablespoon crushed fennel seed
1 tablespoon garlic granules
2 teaspoons dried rosemary
1-1/2 teaspoons dried marjoram

Crumble or chop the leaves before measuring, then mix ingredients together and store in a glass jar or tin in a cool, dry location. Makes 1/3 cup

Hearty Herb Blend
This is a must-have blend for anything bean-related, but is also a tasty choice for recipes that use tomatoes, cabbage, summer squash or eggplant. Also good with chicken. - Kris Wetherbee

2 tablespoons dried summer savory (You can substitute with summer savory with thyme which is stronger. Or, combine thyme with a pinch of sage or mint. Since this recipe calls for those you could leave it out.)
2 tablespoons dried thyme
1 tablespoon dried sage
2 teaspoons garlic powder
1/2 teaspoon pepper

Crumble or chop the leaves before measuring, then mix ingredients together and store in a glass jar or tin in a cool, dry location. Makes 1/3 cup

Summer Blend
Use this blend to enhance any creamy soup, sauce or dressing. I also use it to enliven quiche and other egg dishes as well as greens- and grain-based salads. Add at the very end of cooking or, if an uncooked dish, preferably 1 hour before serving to allow flavors to meld. - Kris Wetherbee

1/2 cup snipped fresh chives
1/3 cup snipped fresh dill
1/4 cup snipped fresh tarragon
1 tablespoon grated lemon zest

Mix ingredients together and use immediately. Or "freeze-dry" them: Place in an uncoated brown paper bag and store in the refrigerator for 2 to 3 weeks.

Makes 1 cup fresh/1/2 cup dried

Pan-Baked Herbed Salmon

2008-09-21T16:55:00.000-07:00

Kris Wetherbee

Ingredients:
1-1/2 tablespoons Camelot Herb Blend
1/4 teaspoon lemon-pepper seasoning
1 tablespoon extra-virgin olive oil
6 salmon fillets (6 ounces each)
Salt
3 tablespoons lemon juice

1. Preheat the oven to 350°F. In a small bowl, combine the Camelot Blend and lemon pepper.
2. In a large ovenproof skillet, heat the oil over medium-high heat. Add the fillets, skin-side down, and sprinkle with half the seasoning mixture. Cook for 2 minutes without turning. Carefully turn the fillets skin-side up. Pull off and discard the skin.
3. Sprinkle the second side of the salmon with the remaining seasoning mixture and a dash of salt. Cook for 1 minute, then turn and cook for another minute. Remove the pan from the heat and sprinkle the salmon with the lemon juice. Loosely cover the skillet with foil, place in the oven and bake for 5 to 8 minutes (depending on the thickness of the fillets), until the flesh just flakes when tested with a fork.

photo by Hallmark Magazine

Butternut, Chicken & Lentil Stew

2008-09-21T16:50:00.000-07:00

Kris Wetherbee

Ingredients:
2 pounds skinless, boneless chicken thighs, excess fat trimmed
1/4 cup flour
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons extra-virgin olive oil
2 cups coarsely chopped sweet onion
2 carrots, cut into 1/4-inch slices
1 large stalk celery, with leaves, chopped
3 cups chicken broth
1 cup red lentils
1-1/2 teaspoons Hearty Herb Blend

4 cups peeled, cubed (1-inch) butternut squash (1-1/2 pounds)
1/4 cup sliced almonds, toasted, for garnish 1. Cut the chicken into bite-size pieces. In a shallow bowl or pie pan, combine the flour, salt and pepper. Dredge the chicken in the seasoned flour, shaking off the excess.
2. In a large nonstick Dutch oven or heavy pot, heat 1 tablespoon of the oil over medium-high heat. Add the chicken and cook until lightly golden on all sides, 5 to 8 minutes. Transfer the chicken to a plate.
3. Add the remaining 1 tablespoon oil to the pan. Add the onion and carrots, and cook, stirring, until the onion softens, 3 to 5 minutes. Add the celery and cook for 1 minute.
4. Add the broth to the pan. Return the chicken to the pot and add the lentils and Hearty Herb Blend. Bring to a boil over high heat. Reduce to a simmer, cover and cook for 5 minutes. Add the squash and simmer, covered, until the squash and lentils are tender, 20 to 25 minutes.
5. Taste for seasoning and add more salt and pepper if desired. Serve garnished with the toasted almonds.

photo by Hallmark Magazine

Tuscan Tomato Focaccia

2008-09-21T16:45:00.000-07:00

Whole wheat flour and flaxseed meal not only make this focaccia healthier but also add lots of flavor. I find that focaccia is best enjoyed warm from the oven, but it can also be frozen (although in my household there’s usually none left to freeze). --Kris Wetherbee COOK'S NOTE: A vegetable peeler works well for shaving the cheese

1 package (1/4 ounce) active dry yeast
1 teaspoon sugar
1-1/2 cups warm water (110° to 115°F)
3 cups all-purpose flour
3/4 cup whole wheat flour
1/4 cup flaxseed meal
2 cloves garlic, minced
2 teaspoons Tuscan Herb Blend
1 teaspoon coarse sea salt
1/4 cup plus 1 tablespoon extra-virgin olive oil

TOPPING
3 tablespoons extra-virgin olive oil
1 pint (10 ounces) grape tomatoes or cherry tomatoes, cut lengthwise into 1/4-inch slices
1/2 teaspoon Tuscan Herb Blend
1/2 teaspoon coarse sea salt
1/4 cup shaved pecorino-Romano or Asiago cheese

1. Make the dough: In a small bowl, combine the yeast and sugar. Stir in the warm water. Set aside to let the yeast dissolve and begin bubbling, about 5 minutes.
2. In the bowl of a mixer, combine 1-1/2 cups of the all-purpose flour, the whole wheat flour, flaxseed meal, garlic, Tuscan Blend and sea salt, and mix by hand. Make a well in the center and pour in the yeast mixture and 1/4 cup of the olive oil, and mix in by hand. Transfer to the mixer and slowly start adding 1 cup all-purpose flour while mixing on low speed until a soft ball forms.
3. Turn the dough out onto a lightly floured surface and knead--working in the remaining 1/2 cup all-purpose flour as needed--until the dough becomes smooth and elastic.
4. Place the ball of dough in a clean bowl coated with cooking spray and turn once to coat. Cover the bowl with a slightly damp kitchen towel and set in a warm place to rise until nearly doubled in size, about 1 hour.
5. Lightly coat a rimmed baking sheet with olive oil or cooking spray. (The baking sheet can be 9 x 13 inches or up to 10 x 15 inches.) Punch down the dough and place on the baking sheet. Pat it into a rectangle, pushing it into the corners and up over the rim. With your fingers, rub the remaining 1 tablespoon oil over the surface. Cover with the towel and set aside in a warm place to rise a second time for about 30 minutes, until nearly doubled in size. Meanwhile, preheat the oven to 425°F.
6. Top the dough: With your fingers, poke deep indentations all over the dough. Brush with the oil, then arrange the tomato slices on top. Sprinkle evenly with the Tuscan Blend, salt and shaved cheese.
7. Bake for 18 to 24 minutes, until golden brown. Remove from the sheet and let cool for 5 to 10 minutes before cutting into 12 squares. Serve warm or at room temperature.

Cider and Doughnuts

2008-09-14T18:43:00.000-07:00

As promised, here are recipes for Breakfast Doughnuts, Hot Apple Cider and my new found favorite- Cinnamon Apple Yogurt.

I love love love cider and doughnuts. My father made doughnuts every once in a great while and would fry the doughnut holes in the wok and roll them in cinnamon sugar. I got a hankering for them last weekend and found a great recipe for cake doughnuts. I prefer yeast doughnuts but since I don't have the patience on a Saturday morning to wait for dough to rise we went with the cake variety. They are so moist, I hardly noticed though! I have very little experience frying foods but did it easily in a large saucepan with some vegetable oil and a good apron!

Theresa recommended I feed my toddler Yo-Baby's apple yogurt variety. So I bought it and as I enjoyed it I thought of how easy (and much less expensive) it would be if I made my own! So here is the most delish and simple (so simple I am sure many of you have already thought of it) recipe to compliment your Fall breakfast of cider and doughnuts.

Breakfast Doughnuts
Hot Mulled Cider
Cinnamon Apple Yogurt

PS Visit Tartlette to find a treasure trove of mouth watering doughnut recipes from food bloggers all over the world.

Image from Buck Hollow Farms

Breakfast Donuts

2008-09-14T18:33:00.000-07:00

By Mary E from Apron Strings and Simmering Things- Taken from “Tartlette”

4 1/4 c flour
4 tsp baking powder
1 tsp freshly ground nutmeg
1/2 tsp salt
2 eggs
1 c sugar
4 tbs melted unsalted butter
1 c milk
1 tsp vanilla
oil for frying.

Sift dry ingredients together.
Beat eggs and sugar until light. Add cooled melted butter, vanilla, and milk. Add dry ingredients and mix until smooth.
Knead lightly on a floured surface, roll 1/8" thick, and cut with floured doughnut cutter. OR roll into 1 inch balls. If using the cutter, be careful not to twist the cutter but cut straight down. Fry at 370F until golden on one side and then turn and fry until done. Set on a paper towel to soak up excess oil. Do not allow to cool completely and roll in cinnamon sugar or frost with confectioners frosting.

Confectioners frosting:
1/4 c melted butter, 1/2 tsp vanilla, and add enough confectioners sugar in to make a good glaze.

Eat while warm.
You can freeze these unglazed and heat in a 375 oven as needed.

Cinnamon Apple Yogurt

2008-09-14T18:30:00.000-07:00

1 cup Vanilla Yogurt
1/2 cup Plain Applesauce
Cinnamon
Nutmeg

Mix yogurt and applesauce and add cinnamon and nutmeg to taste.

Hot Apple Cider

2008-09-14T18:28:00.000-07:00

from the Barefoot Contessa Ina Garten

16 cups pure apple juice or fresh apple cider
4 (2-inch) cinnamon sticks
2 oranges, peels and juice
8 whole cloves
6 star anise

Combine all the ingredients in a saucepan and simmer over low heat for 5 to 10 minutes. Pour into mugs and serve.