Morsels of Megret

update your links

2006-06-14T10:15:00.000-05:00

update your links.... site moved http://www.avclub.us/megret/

No more excuses

2006-05-15T20:23:00.000-05:00

I have spent the past two hours completely gutting and organizing our office (including unpacking some more boxes that were, yes, still taped up and everything since the move).

I have moved the bookshelf that Dad painted for me when I was six into this room, and I have placed on its shelves my slurry of cooking magazines. Most of them are Cooking Lights (they have plastic holding cases....the others aren't good enough for that, I guess)....but I do have a few issues of Martha Stewart Living, a handful of issues of Taste of Home, and one lonely issue of Hallmark magazine, a magazine that I adored at first copy, but later learned that it was never able to get off the ground.

I now have no excuses to resort to the same old recipes time and again. Sure....tried and true recipes are sometimes called for...when there's a time crunch, or special company that you have to "impress" in some way. But for the most part, I have fallen back into a recipe rut, and now having these at my fingertips once again instead of in boxes, I have no more excuses as to why I'm not digging out new ideas for our dinners.

One day, I hope to catalog these even more accurately....maybe even do as my friend Sara does and index card each one, writing down which recipes I'd actually like to try (some of them aren't realistic for new moms....or grocery store selection in the South, or savvy budgets, for that matter).

For now, I will revel in how masterfully these magazines are aligned on these handpainted shelves, and look forward to my next meal planning session.

Light as a feather? I think not.

2006-05-10T11:02:00.000-05:00

I just love the way angel food cake fills up your mouth, like a sugary, fluffy sponge. How it seems to melt on contact just like cotton candy. How it's light as a feather, not leaving you feeling full and bloated after consuming it.

I decided earlier this week to make an angel food cake today. They had a huge sale on large eggs recently at my neighborhood Publix, so I stocked up.

I realized as I pulled out all of the ingredients this morning that I was out of cake flour, cream of tartar, and almond extract.

I used all-purpose flour instead (knowing the the higher protein content would make the cake a big heavier), left out the cream of tartar (therefore sacrificing the added security of stablity in my egg whites), and used more vanilla to replace the almond.

Not quite sure this one will be very good. At least I have a slurry of homegrown strawberries and blueberries to pour over the top of each slice. Maybe there will be salvation for this low little cake after all.

A mix for trails....or for at home

2006-05-05T09:05:00.000-05:00

I love trail mix.

In fact, I love mixed cereal.

I guess I love food in harmony.

I started my real affection for trail mix while working at a local health food store while in college. I loved the way the salty, crunchy, sweet, and chewy flavors and textures melded together to create the most perfect snack imaginable.

I still get giddy whenever I purchase the ingredients to make more trail mix. I take it whenever I go hiking, yes....but I also adore keeping a stash at home. With a new split-level home, I'm sure I climb up and down each day about as much as I would on a hiking trail....and this stuff does the trick to keep my energy stores up and running!

Every time is different, but here's what I usually toss in:

- Unsweetened flaked coconut
- Raisins
- Banana chips
- Dried papaya
- Dried pineapple
- Dried apple
- Cheerios
- Almonds
- Roasted peanuts
- Chocolate or carob chips

I highly suggest you try it as an alternative to potato chips or other guilty snack. Kids love it, too....although I haven't let Gardner have it yet because 90% of the ingredients are "choke hazard foods." :0)

2006-05-02T14:16:00.000-05:00

Can I just say that there's few things sweeter than a slice of fresh, succulent cantaloupe (grown locally, of course) on a warm day? Sometimes you get a bad one....and then the next time, you get a really, really, really good one.

That's all.

I am still too speechless to say any more.

Fry it up

2006-04-25T07:53:00.000-05:00

I am anti-frying. I hate the way it smokes up the house, and I don't appreciate getting up the next morning to the smell of stale fried food, either....not to mention that the scent also infiltrates my hair, clothes, and even the cat's fur.

Yet last night, I turned to it as a last resort, and I'm glad I did.

I finally pulled out my mandoline slicer and gave it a whirl (after two months of keeping it in its shiny new box). I successfully cut waffle fries from russet potatoes, and they looked wonderful (but kind of thin). I oiled them up with olive oil, salted them, and sent them to the oven to bake.

Twenty minutes later, they emerged soggy and....gray. Yes, that's right. A weird, charcoal-colored gray, leading me to believe that the olive oil had smoked and become carcinogenic. I tossed them, and panicked since the fish was ready already.

Ken came in and saved the day. Twenty more minutes and a hot skillet of oil later, we had lovely, scrumptious (yet not at all heart-healthy) russet and sweet potato "fries." Simply divine. The sweet potatoes, especially, tasted like a forbidden treat.

When we got home two hours later from running an errand, our house did smell faintly of McDonald's. Yet thanks to my vented stove fan, the house doesn't smell too bad today.

I think I'll be trying that again sometime.

Can I come over? Huh?

2006-04-18T13:52:00.000-05:00

I haven't given props yet on my blog to someone who inspires me culinarily more than most.... Paula Deen. It's not that she uses extra-technical savviness or know-how....it's just that she is a warm, Southern, hospitable lady who loves to cook for others.

Though her recipes are not exactly on the list of the American Heart Association's "top ten" (by far), I turn to her sometimes....after all, what's life if you can't have a treat every now and then?

I watch her show with enthusiasm....I look at her outfitted kitchen with a bit of envy....and I want so badly to crash through the television screen and get a hug from her cheery, grandma-self. I'd love to spend a day with her and just listen to her wisecracks and funny old sayings. And then, there's the food itself that she creates.....

In honor of her, I am whipping up a batch of sausage balls this afternoon to serve at home group's "brunch" tonight. I am not the only home group member who loves to pull from her extraordinary recipe selection....it's quite often that we have a Deen-inspired meal from top to bottom.

I believe this is the same recipe that my mom and grandma use every holiday season. Yet another reason to love Paula's style....she's not afraid to stick with what's tried and true.

Paula Deen's Sausage Balls

1 (1-pound) package ground sausage
3 cups baking mix (recommended: Bisquick)
4 cups grated sharp Cheddar
1/8 tablespoon pepper

Preheat the oven to 375 degrees F. Spray a baking sheet with vegetable oil cooking spray.

Combine all ingredients in a large glass bowl. Mix well with your fingers. The mixture will be very crumbly. Form into 1 inch balls, squeezing the mixture so it holds together, then rolling it between the palms of your hands to form balls.

Place the balls on the baking sheet. Bake for 18 to 20 minutes or until golden brown. To prevent sticking, move the balls with a spatula halfway through cooking.

Makes about 5 dozen.

I did it.....

2006-04-14T19:46:00.000-05:00

....but now I'm utterly exhausted.

I created an early "Easter dinner" for my family tonight.

I planned it so carefully, making sure I chose recipes from the book of all books, "Tastes of Georgia." True Southern comfort at its finest.

One hot kitchen, one five-course Southern meal, and one 50s-era congealed blueberry salad later, this redheaded cook is "worn slap out."

Hm.

I think next week, Hamburger Helper will be calling my name?

Blah, blah

2006-04-09T18:18:00.000-05:00

I have come to realize that I am not a fan of French-style cooking. Whenever I see "herbes de provence" in a recipe (or bouquet d'garni, for that matter), I keep flipping the pages and pass it right by. I don't know what it is....the bland poultry, or the subtle spices that penetrate the entire house by day's end and make you sorry you even began cooking that dish. (I'm not a huge fan of thyme or rosemary.)

Sunday is my day-before-grocery-shopping-day, so I haphazardly threw together all I had in the fridge and freezer and then went upstairs to browse the web for a recipe that would use them all (or most of them). I came up with a Rice-Chicken-Mushroom Casserole with true French-style seasonings. Ken gobbled it up....I pushed it around my plate with disdain.

That will teach me to rearrange my menus in such a way that dishes like this one are all I have to lean back on come week's end. I think I would have rather had a McDonald's cheeseburger today, and that's a big, big thing for me to admit.

Few and far between

2006-03-30T09:08:00.000-05:00

So, my culinary escapades have been fewer and fewer, namely due to the fact that I am in new surroundings and haven't finished getting my kitchen in working order yet. It's hard to get inspired to cook up a great meal when you're short on counter space and you have peeling wallpaper strips everywhere you look.

My meals lately have consisted of tried-and-true, family-heirloomed and back-of-the-box specialties. (This also in part to the fact that all of my cookbooks are still packed up.)

Nevertheless, I got the worst case of spring fever this week with temperatures hovering in the 70s, and I pulled out THE recipe, the old standby for spring weather: Key Lime Pie. This pie will make your tastebuds think it's summer already. I highly suggest you put down what you're doing right now and go buy the ingredients for it....RIGHT NOW. You can thank me (and Gayle Ortiz from "The Village Baker") later.

THE VILLAGE BAKER'S KEY LIME PIE

Graham Cracker Crust:
1/2 c. unsalted butter
1-1/2 c. graham cracker crumbs

Filling:
8 oz. cream cheese, at room temperature
1 (14 oz.) can sweetened condensed milk
1/2 c. Key lime juice
1/2 t. pure vanilla extract

Topping:
1 c. heavy whipping cream
1 T. sugar
1 t. vanilla

To make crust, preheat oven to 350 degrees. Melt butter and cool slightly. In medium bowl, combine the melted and graham cracker crumbs. The mixture will be a little crumbly. With your fingers, press the crust into 9" pie plate. Bake on center rack in oven for 5 minutes. Set on rack to cool.

To make filling, beat cream cheese till smooth. Slowly add condensed milk in steady stream, beating till well incorporated and scraping sides of bowl occasionally. Add the lime juice and vanilla, again mixing well and scraping sides of bowl.

Pour filling into shell, cover with plastic wrap and refrigerate at least 5 hours.

Just before serving, whip the cream with the sugar and vanilla till stiff peaks form. Decorate the pie using a pastry bag to pipe swirls or rosettes on top or spreading whipping cream over filling with spatula. Let the pie sit at room temperature 30 minutes before serving so the crust will be easier to cut. This pie can be stored in refrigerator for up to 3 days.

Low fat? NO way.

2006-03-14T09:21:00.000-05:00

Yes, they are. These rich, fudgy brownies are totally low-fat. I will say the phrase I throw around so liberally on this blog...."Cook's Country has done it again." And have they. This recipe changed my mind back to deciding to renew my subscription for another year. These little brownies will make you double check the nutrition info as soon as you take a small bite.

(Now....to continue on my quest for fudgy brownies that are bittersweet.....as much as I like these, I still think they're too sweet....although most people would probably think they're perfect. I just happen to like bittersweet chocolate more than most.)

COOK'S COUNTRY'S FUDGY LOW-FAT BROWNIES

3/4 c. all-purpose flour
1/3 c. Dutch-process cocoa powder
1/2 t. baking powder
1/4 t. salt
2 oz. (1/3 c.) bittersweet chocolate, chopped
2 T. unsalted butter
2 T. low-fat sour cream
1 T. chocolate syrup
2 t. vanilla extract
1 large egg plus 1 large egg white
1 c. sugar

Preheat oven to 350. Line an 8x8" pan with foil; spray foil with cooking spray.
Whisk together flour, cocoa, baking powder, and salt in medium bowl. Melt together bittersweet chocolate and butter in a microwave-safe bowl at 50% power, stirring often. Let cool 2 minutes, then whisk in sour cream, chocolate syrup, vanilla, egg, egg white, and sugar. Fold dry ingredients into chocolate mixture till combined.
Pour into pan, spread to edges and level surface with spatula. Bake till slightly puffed and toothpick inserted in center comes out with a few crumbs still attached, about 20-25 minutes. Cool on wire rack at least 1 hour before cutting into 2" squares. Makes 16.

Setting off smoke alarms

2006-03-08T09:42:00.000-05:00

So, I attempted to fry something for the very first time in this house. Seeing as we've lived here for three years and only have 2 more weeks before we leave it, I figured it's better late than never to christen this kitchen with the smells of hot oil.

For home group tapas night, I pulled up a recipe I've been wanting to try, but have not yet since it makes so much (and, did I mention, it's fried?). Southern Living published a recipe for Black-Eyed Pea Cakes....and it immediately struck me as a Southern delicacy, worthy of restaurant fare, something that'd make Paula Deen proud.

They were delicious. Don't forego the toppings of sour cream and green tomato relish...that's what makes them. Here is the recipe....

BLACK-EYED PEA CAKES

1 small onion, chopped
1 T. olive oil
2 (15.5 oz.) cans black eyed peas, rinsed, drained, and divided
1 (8 oz.) container chive-and-onion-flavored cream cheese, softened
1 large egg
1/2 t. salt
1 t. hot sauce
1 (8 oz.) pkg. hush puppy mix with onions
olive oil
toppings: sour cream, green tomato relish

Saute onion in 1 T. olive oil in large skillet over med-high heat till tender. Process onion, 1 can peas, and next 4 in blender till smoother. Stir in hush puppy mix and gently fold in remaining can of beans.
Shape mixture by 2 T. into 3" patties. Place patties on wax-paper lined baking sheet. Cover and chill 1 hour.
Cook patties, in batches, in 3 T. hot oil, adding oil as needed, in large skillet over medium heat for 1-1/2 minutes on each side or till golden brown. Drain on paper towels; keep warm. Serve with toppings. Makes 30 appetizer servings.

OH....my.....word.

2006-02-28T10:32:00.000-05:00

Let me just take a minute to brag on my dear husband. He listened to me, listened to my subtle little wishes for one last kitchen gadget to satisfy my craving for a pseudo-gourmet kitchen. There are many tools that I would never, ever have any use for....in fact, a trip to Williams-Sonoma makes me see many things which would be rendered totally useless in my opinion.

Yet there was this one thing....this one thing which has been on my wish list for a long time, as well as my yard sale list (although anyone who'd let this thing for for under $5 would be totally clueless)....a slicing mandoline. Imagine my surprise when I opened my birthday gift yesterday and found this underneath the two layers of white wrapping paper (to cleverly hide the "OXO" logo...he knows me well).

I haven't even opened it yet....but supposedly I can even make waffle fries with this thigamajigger. I can't wait to test it out.

Excellent meatless chili

2006-02-22T09:50:00.000-05:00

Last night for chili night at Home Group, I made Rachel Ray's chili. Of course, I doubled the recipe. Yummilicious. Hardly miss the meat. I highly recommend you trying this one. Wait for a cold, overcast, drizzly day. Chili goes up ten notches on days like that.

Veg-Head Three-Bean Chili (by Rachel Ray, The Food Network)

2 tablespoons (2 turns around the pan) olive or vegetable oil
1 medium yellow skinned onion, chopped
1 large red pepper, seeded and chopped
1 large green pepper, seeded and chopped
1 large jalapeno pepper, seeded and chopped
4 cloves garlic, crushed and chopped
1 cup pale beer or vegetable stock/broth
1 (32- ounce) can crushed tomatoes
1 (14-ounce) can black beans
1 (14-ounce) can dark red kidney beans
1 tablespoon ground cumin
2 tablespoons chili powder
1 tablespoon cayenne hot pepper sauce, several drops
1 teaspoon coarse salt
1 cup spicy vegetarian refried beans
Toppings:
8 ounces (2 cups shredded) spicy monterey jack or smoked cheddar
Chopped scallions, whites and greens
Diced fresh seeded plum tomato
Blue and red corn tortilla chips or black bean tortilla chips, for dipping

Over moderate heat, add oil to a deep pot and combine onion, peppers, and garlic. Saute for 3 to 5 minutes to soften vegetables. Deglaze pan with beer or broth, add tomatoes, black beans, red kidney beans, and stirring to combine.
Season chili with cumin, chili powder, hot sauce, and salt. Thicken chili by stirring in refried beans. Simmer over low heat about 5 to 10 minutes longer, then serve up bowls of chili and top with shredded cheese, scallions, and tomatoes. Place bowls on charger plates piled with assorted tortilla chips. Serves 4.

2006-02-20T11:15:00.000-05:00

Gardner helped me make Barbara Bush's chocolate chip cookies in honor of President's Day. They turned out scrumptious! Gardner anxiously awaited their arrival from the oven after he helped me make them. After lunch, it was time to try a taste.

BARBARA BUSH'S PRESIDENTIAL CAMPAIGN CHOCOLATE CHIP COOKIES
(from Allrecipes.com)

1/2 cup butter, softened
1/3 cup packed brown sugar
1/3 cup white sugar
1 egg
1 1/2 teaspoons hot water
1 1/8 cups all-purpose flour
1/2 teaspoon vanilla extract
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup semisweet chocolate chips

Beat butter, brown sugar, granulated sugar, and egg until light and fluffy, about 3 minutes. Beat in hot water and vanilla. Gradually beat in flour, baking soda, and salt, until well blended and smooth. Stir in chocolate chips.

Drop dough by well-rounded teaspoons onto greased cookie sheets. Bake at 375 degrees F (190 degrees C) for 10 minute, or until golden. Cool cookie sheet on a wire rack for 1 minutes, then remove cookies to a rack to cool completely.

Makes 18-24.

More sweets

2006-02-15T09:10:00.000-05:00

My friend Suzanne was laughing and remarking the other day how my food blog has been very sparse lately, and when I do post a recipe, it's usually junk food (or at least heavily-sugared). Well, I laughed, too, because she's exactly right. With this pregnancy, seeing a photo of, re-living the consumption of, or description in writing of what meal I made the night before is taboo. I just can't do it in most cases.

But desserts are another thing entirely. I may not want to eat them when I see them pictured on the blog, but I don't mind talking and writing about them.

Here's another recipe I tried yesterday. It was a recipe flop that I turned around and somehow rescued. (Instead of rolling the dough and cutting out shapes, since it never solidified enough, I made them into balls dipped in sugar instead. Still yummy.) These taste like miniature chocolate pound cakes.

CHOCOLATE-SOUR CREAM DROPS (amended BH&G recipe)

2/3 c. butter (not margarine)
3/4 c. sugar, plus more for coating
1/3 c. unsweetened cocoa powder
1-1/2 t. baking powder
1/2 c. dairy sour cream
1 egg
1 t. vanilla
1-3/4 c. all-purpose flour

Beat butter in large bowl till creamy. Add sugar, cocoa, and baking powder, mix well. Beat in sour cream, egg, and vanilla. Beat in flour slowly. Divide dough in half, wrap in waxed paper, and chill 3-4 hours or till easy to handle.
Form dough into 1" balls and roll in granulated sugar. Place 2 inches apart on ungreased cookie sheet. Bake at 350 degrees for 7-8 minutes, or till crackled on top and slightly set. Cool on racks. Makes about 36.

Happy Valentine's

2006-02-14T09:06:00.000-05:00

Hope your Valentine's Day is the greatest! Make some special treats with your Littlest Valentines to make the day that much more special! :)

Scones, wonderful scones

2006-02-11T09:29:00.000-05:00

To help use up the surplus of the out-of-season yet still incredibly delicious strawberries I had in my refrigerator this week, I decided to make these. Cook's Country has done it once again. Wow. These were like little pillows of pure bliss.
I implore you to try them, either now if you have good strawberries available, or when they finally do come in season.

STRAWBERRY SCONES

2 large eggs
1 T. plus 1/4 c. heavy cream
1/4 c. buttermilk
1 t. vanilla extract
2 c. all-purpose flour, plus extra for work surface
1/3 c. plus 1 T. sugar
2 t. baking powder
1/4 t. salt
6 T. unsalted butter, cut into 1" pieces
2/3 c. strawberries, hulled and chopped

Preheat oven to 375 degrees. Line baking sheet with parchment paper. Beat 1 egg with 1 T. heavy cream in small bowl; set aside. Whisk remaining egg, remaining 1/4 c. heavy cream, buttermilk, and vanilla together in medium bowl.
Pulse flour, 1/3 c. sugar, baking powder, and salt in food processor till blended. Add butter and pulse till mixture resembles coarse cornmeal, about 15 1-second pulses. Transfer mixture to a large bowl and make a well in center. Add buttermilk mixture and stir till batter forms moist clumps. Carefully stir in berries.
Transfer to lightly floured work surface and knead gently till dough comes together and is smooth, about 10 seconds. Pat dough into 7" circle about 1" thick. Using sharp knife or pizza cutter, cut into 8 wedges. Transfer to prepared baking sheet. Brush tops with egg and cream glaze, and sprinkle with 1 T. sugar remaining.
Bake till lightly browned and toothpick inserted in center comes out with few crumbs attached, 15 minutes. Transfer to wire rack. Serve warm or at room temperature. (Can be stored up to 2 days.)
Makes 8.

Cupcakes are more fun

2006-02-02T10:55:00.000-05:00

Am I the only one who thinks that cupcakes are more fun than cakes, anyday? They're miniature. They're cute. They're more fun to decorate. They're easier for kids to devour. And they're just cute (or did I say that already?).

I have friends who would say about that what they say about the "Fun Size" candy bar bags. "Fun!? What's FUN about a candy bar one-fourth the size it's supposed to be?"

I guess I'm different in that respect. I'd rather have birthday cupcakes than a cake anyday. And when holidays near, especially Valentine's Day, I go cupcake crazy. (As you can see by the photo. I know it's two weeks early, but I just couldn't wait.)

Hooray for cupcakes!

Brunch time....the incredible, edible egg

2006-01-09T13:30:00.000-05:00

I decided to delve into the tradition of serving brunch on Sunday instead of lunch. Though it was still served at lunchtime or a little later, it was a nice break to have breakfast foods in the middle of the day. I found this nifty little recipe on Cooking Light. I never turn down an opportunity to use my cast iron skillet. I served this omelet with grits and whole-wheat biscuits with blackberry jam.....Mmmm....

And....don't let the title dissuade you; it tastes like an omelet, but the ease of cooking is much more like a frittata. Enjoy.

Ham and Potato Omelet

1/4 cup 1% low-fat milk
1/2 teaspoon salt
1/4 teaspoon black pepper
4 large egg whites
3 large eggs
1 tablespoon vegetable oil
4 cups packaged frozen hash brown potatoes with onions and peppers (such as Ore-Ida Potatoes O'Brien)
1 cup chopped 33%-less-sodium ham

Preheat oven to 450°.

Combine first 5 ingredients, stirring with a whisk.

Heat oil in a large cast-iron skillet over medium-high heat. Add potatoes; sauté 5 minutes. Stir in ham; sauté 1 minute. Stir in egg mixture. Bake at 450° for 12 minutes or until set. Cover and let stand 10 minutes. Cut into 8 wedges.

Yield: 4 servings (serving size: 2 wedges)
NUTRITION PER SERVING:
CALORIES 287(27% from fat); FAT 8.5g (sat 2.2g,mono 2.8g,poly 2.7g); PROTEIN 17g; CHOLESTEROL 172mg; CALCIUM 67mg; SODIUM 703mg; FIBER 3.7g; IRON 3mg; CARBOHYDRATE 36.4g

I forgot to take photos

2006-01-04T10:02:00.000-05:00

Last night, our home group meal theme was Hawaiian Luau. I thought it was a hit. Problem is, I forgot to take one single photo of the food curiosities which lined our countertops.

Let me just say that the myriad of pineappley-gingery-coconutty smells rose up and into the air, mingling with the strange and somewhat insane sounds of the music streaming from our den stereo (a library CD of the Greatest Hits of Don Ho).

Man, it was a unique evening.

Not a food snob anymore (well, at least not for the next 7 months)

2006-01-02T19:45:00.000-05:00

I have been racking the brain and scanning the sales ads and store shelves to find food which at least somewhat appeals to me. I'm in my 8th week of pregnancy, which means, technically (i.e., if all goes as it went with my first child), I am 1/3rd of the way through this stuff called "morning sickness."

I have gained a brand new respect, admiration, and desire for things which used to lag at the very bottom of my personal food totem pole.

Let's embrace these things today. Let's give a shout out to Betty Crocker, Chef Boyardee, and all of the other merry people whose faces adorn these packages. I have never been more thankful of their existence.

- SnackPack puddings
- Instant oatmeal
- Lucky Charms and Fruity Pebbles
- Store-brand, not-reduced-fat ice cream (plain vanilla, at that)
- G&W frozen pizzas
- Texas toast
- Peanut M&M's (Well, these were NEVER on my bad list, actually. They've always been on a pedastal in my world.)
- Cheddar Cheese Combos

Long live convenience foods!

Embarrassingly Easy

2005-12-25T19:30:00.000-05:00

What I'm about to share with you is a stand-by recipe that I turn to often when potluck dinners call. What I'm talking about is a dish that many of you might attribute only to old ladies who bring it to church socials, the overly-sweet taste holding an underlying flavor of mothballs and startch (subtle, but there to the discerning tongue).

I am not old, nor do I ever recall having buying mothballs, so if you see this at a potluck and I've brought it, it's safe to eat. Overly-sweet, yes. Easy? Oh, yes. But sometimes your tummy just cries out for easy four-ingredient convenience food. Well, maybe sometimes.

WATERGATE SALAD
(I have no idea whether the title is politically-inspired or not....if you can do research on this and get back to me, I'd love to hear.)

1 (20 oz.) can crushed pineapple with juice
2 (3.4 oz.) boxes instant pistachio pudding mix
1 (8 oz.) container Cool Whip, thawed
3/4ths of a 10 oz. bag of mini marshmallows

Combine all. Place in a glass bowl, cover, and chill several hours till serving. Serves 8-10.

Death By Chocolate Cookies....amended

2005-12-22T12:53:00.000-05:00

For one of the hundreds of parties we are to attend this year during the holidays (or so it seems!), I wanted to find something rich, finger-food-style, and oh-so-chocolatey. Our electric power was restored by this time (we had an ice storm, in case you don't read my other blog), but our cable internet was still out. Thus, I had to resort to magazines and cookbooks to plan this week's menu (yes, the old-fashioned way!). I found this recipe from Baker's chocolate company, and I amended it to make it a little less sweet and a little more chocolatey. Pure yumminess.

BAKER'S DEATH BY WHITE CHOCOLATE COOKIES

1 pkg. (8 squares) Baker's Semi-Sweet Baking Chocolate
3/4 c. firmly packed brown sugar
1/4 c. (1/2 stick) butter, softened
2 eggs
1 tsp. vanilla
1/2 c. flour
1/4 tsp. baking powder
1 pkg. (6 squares) Baker's Premium White Baking Chocolate, coarsely chopped, or 1 cup Bakers' White Chocolate Chunks (I used semisweet chocolate chunks instead)
2 c. chopped Macadamias or toasted slivered almonds (I used walnut halves instead)

Preheat your oven to 350 F. Melt the semi-sweet chocolate in a double boiler or use a large microwavable bowl to microwave for 2 minutes on high. Stir until the chocolate is melted and smooth.

Stir in the sugar, butter, eggs, and vanilla with a wooden spoon until the mixture is well blended. Stir in the flour and baking powder, and then stir in the white chocolate and nuts.

Drop the mixture by a scant 1/4 cupful onto ungreased cookie sheets. Bake for 13 to 14 minutes or until the cookies are puffed and feel set to the touch. Cool the cookies for 1 minute and then remove them from the cookie sheets to wire racks. Allow to cool completely.

Makes about 18 large cookies.

If omitting nuts, increase flour to 3/4 cup to prevent spreading. (This will only make about 15 large cookies.)

Two are better than one

2005-12-14T20:59:00.000-05:00

My friend Suzanne had this great idea last week....why don't we get together to do our holiday baking this year? It would make a sometimes stressful task become tons more fun and festive. So, in good holiday spirit, we packed up the car with bags, boxes, and butter (and Gardner) and headed on over.

Here are a few snapshots of our day.

Easy Tex-Mex

2005-12-14T09:41:00.000-05:00

Last night was "Must Use Red or Green Night" at home group. I was at a loss as to what to make for a main dish. Turkey and cranberry sauce? Yes, but overkill at this time of year. I decided to deviate from the traditional and go for something a little out of the ordinary.

Turns out, this recipe I stumbled across is indeed a holiday favorite of Cooking Light readers: Green Chile-Chicken Casserole. Layer after layer of corn tortillas, creamy green chile sauce, and shredded chicken.....this one is a keeper. Maybe this will fit the bill for the main course at your holiday dinner....that is, if your guests are open to newfangled things at Christmastime.

GREEN CHILE-CHICKEN CASSEROLE (Cooking Light, Nov. 2003)

1 1/3 cups fat-free, less-sodium chicken broth
1 cup canned chopped green chiles, drained
1 cup chopped onion
1 cup fat-free sour cream
3/4 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon freshly ground black pepper
2 (10 1/2-ounce) cans condensed 98% fat-free cream of chicken soup, undiluted (such as Campbell's)
1 garlic clove, minced
Cooking spray
24 (6-inch) corn tortillas
4 cups shredded cooked chicken breast (about 1 pound)
2 cups (8 ounces) finely shredded sharp cheddar cheese

Preheat oven to 350°.

Combine the first 9 ingredients in a large saucepan, stirring with a whisk. Bring to a boil, stirring constantly. Remove from heat.

Spread 1 cup soup mixture in a 13 x 9-inch baking dish coated with cooking spray. Arrange 6 tortillas over the soup mixture, and top with 1 cup chicken and 1/2 cup cheese. Repeat layers, ending with the cheese. Spread remaining soup mixture over cheese. Bake at 350° for 30 minutes or until bubbly.

Yield: 12 servings (serving size: about 3/4 cup)
(Calories: 335, Fat: 10.8, Protein: 23.9, Fiber: 3.2)

Flavor of the month.....BLECH

2005-12-08T13:06:00.000-05:00

My culinary escapades are threatened.....by pregnancy, that is. That's right. I found out this week that I'm about 4 weeks along, and I'm SUPER excited.

That means, though, that nothing tastes "right" to me anymore. I haven't had the full blown aversions yet, and I pray they don't show up. But there's something I can't deny and that is that everything tastes "off."

Don't worry. I still have lots of baking and cooking ahead of me, especially for Christmas celebrations. I plan to still do every bit of it, and afterwards, post it here with mouthwatering photos. The only difference this time around is that I won't be able to give you accurate taste test results. Maybe Ken can be the guinea pig and do that for me....being my guest blogger/taste tester. He'd like that.

So here's to nine months of....who knows what. I can't wait to see what this baby likes to eat. Gardner, my 14 month old, loved cheese (still does). How many things can I make with cheese?.....

Such festive greens

2005-12-05T10:23:00.000-05:00

I must say....swiss chard is probably the member of the greens family with the most Christmas spirit....just look at those colors, would you?

Too bad we don't like it. I just can't get myself to enjoy the peppery, almost smoky flavor of its stems and leaves. Some things are prettier on the plate than on the palate.

Ginger-licious

2005-12-01T13:54:00.000-05:00

Another winning recipe from Cooks Country....

(And warning from experience....WAY underbake these....if you leave them in the oven even 30 seconds too long, they'll turn into ginger"snaps" that will crack a tooth.)

Molasses Spice Lemon Sandwich Cookies

2 c. all-purpose flour
2 t. baking soda
1 t. cinnamon
1 t. ground ginger
3/4 t. salt
1/4 t. ground cloves
2 c. granulated sugar, divided
1/4 c. dark molasses
1 large egg
15 T. unsalted butter, divided (12 T. melted and cooled, 3 T. softened)
3 T. fresh lemon juice
2 c. confectioner's sugar

Whisk together flour thorugh cloves in medium bowl. In large bowl, cream together sugar, molasses, egg, and 12 T. melted butter till combined. Add dry mixture a little at a time, beating well. Cover and chill 1 hour.
Preheat oven to 350 degrees. Place remaining 1/2 c. sugar in small bowl. Shape dough into 3/4" balls, and roll in sugar. Place 2" apart on baking sheets. Bake till tops just start to crack, about 4-6 minutes, rotating sheets halfway through. Cool on racks 3 minutes, then remove and cool completely on racks.
Whisk 3 T. softened butter with lemon juice and a pinch of salt. Whisk in confectioner's sugar till of icing consistency. Spread icing on bottom of 1/2 cookies; place another cookie on top to make sandwiches. Makes about 36 sandwiches.

What a switch

2005-11-27T09:45:00.000-05:00

So, this year at Thanksgiving, my aunt Melinda decided to test the waters a bit and bring out something new for us to try in the beverage realm. Instead of usual coffee or cider, she brought over Coffee Punch.

For anyone who loves 1) Frappaccinos, 2) iced lattes, or 3) cold-brewed coffee of any kind, you'll be in heaven when you taste this punch.

Plus, it's elegant enough and beautiful enough to serve at a wedding, shower, or holiday party.

100% delish. Thanks, Melinda, for sharing with me yet another fabulous recipe.

COFFEE PUNCH

1/2 c. instant coffee
2 c. sugar
3 qts. Hot water (12 cups)
2 qts. Milk
1 T. vanilla
1 5-1/2 oz. can chocolate syrup
1 gallon vanilla ice cream, softened

Combine coffee, sugar, and hot water. Stir till coffee and sugar are dissolved. Cool. Add milk, vanilla, and chocolate syrup; mix well. Chill mixture.

When ready to serve, place softened ice cream in punch bowl; pour chilled mixture over.

Makes about a gallon + 1 quart coffee mixture.

"Meg's First Time Cooking a Turkey" (in pictures)

2005-11-23T09:24:00.000-05:00

So, here it is. What you've all been waiting for. An opportunity to gleefully laugh at another one's misfortunes....that is, my being forced to put my hand up in the crevice of a dead fowl.

Enjoy.

You want me to put my hand WHERE? And pull out WHAT?!!?

My actual expression whilst completeing aforementioned task.

Whew. It's all contained in the nice little, sterile, clean(er) Reynolds oven bag. Now to the oven, bird! I can forget about you for three hours.

The finished turkey. Ah. Gorgeous. Succulent. Golden delicious. I deeply apologized to the bird numerous times for have taken his life to feed my friends. (Although I reluctantly reminded myself that he would have died anyway, whether I bought him or not. Oh, well.) Bon Appetit!!!

Another recipe tried and true

2005-11-20T09:44:00.000-05:00

At the request of a reader, I will post recipes from "Cooks Country" that we've tried with success. This recipe fits right into that category....and oh, does it. This tasted like fine food from a fine restaurant, right at our own dinner table. A cheaper cut of chicken doesn't even phase you when you bite into this dish. Ken adored it.

(As usual, I amended the ingredients to make it healthier and to fit what ingredients I already had on hand....amendments are in parentheses.)

Chicken with Mushrooms and Leeks

8 bone-in, skin-on chicken thighs (about 2-1/2 lbs.), trimmed of excess fat (I used boneless, skinless chicken thighs)
salt and pepper
1 t. vegetable oil
1 T. unsalted butter (I used salted)
10 oz. white mushrooms, wiped clean and sliced thin
2 leeks, white and light green parts only, washed well and chopped into 1/4" pieces
1/3 c. white wine (I used cooking wine)
3/4 c. low-sodium chicken stock
1-1/2 t. minced tarragon
1 c. crumbled goat cheese (I used 1/2 c. crumbled feta)

Preheat oven to 400 degrees. Dry chicken with paper towels and season with salt and pepper. Heat oil in large nonstick skillet (I used cast iron) over high heat till shimmering. Add chicken and cook skin-side down until deep brown and crisp, 10-15 minutes. Turn chicken over, reduce heat to med-high, and cook until second side is lightly browned, about 3 minutes. Transfer to baking dish and place in oven while making sauce. Bake till cooked through (180 degrees), about 6-8 minutes.
Meanwhile, discard fat in skillet. Melt butter in empty skillet over high heat till foaming. Add mushrooms and leeks and cook till mushroom liquid evaporates, about 5 minutes. Add wine and cook till almost evaporated, about 1 minute. Add broth and 1 t. tarragon and simmer till slightly thickened, about 5 minutes. Whisk in goat (feta) cheese and simmer till thickened, about 1 minute. Add remaining tarragon and season with salt and pepper if needed.
Return chicken to skillet and turn to coat with sauce. Serve.

Serves 4.

Finished product....

2005-11-17T09:23:00.000-05:00

Here is a photo of the apple pie. Delicious, although the crust flavor was a bit flat. I guess homemade just IS better. Next time I'll know.

All I did was put 6 cups of thinly sliced Granny Smiths into a bowl with 3/4 c. sugar, 1 t. cinnamon, 1/8 t. cardamom, 1/2 t. salt, 2 T. flour, and 1/4 t. nutmeg. I piled it into the shell, then topped it with the second shell. Baked at 375 for 35-40 minutes, covering with foil at the beginning and end.

Apple pie # 3

2005-11-16T09:39:00.000-05:00

So, today I'm attempting an apple pie for the third time in my culinary life.

The first I made in the fall of 1998....Ken and I were dating, and I made a Cooking Light apple pie to take to a church youth group party. It was okay....it's tough to make a reduced-fat crust taste good. I think I used the wrong kind of apples, too.

The second pie was one I made last year, about this time. I went all out, making the crust out of REAL shortening (to ensure its flakiness), even though it killed me inside to think of the harm we were doing to our arteries. :) I used Granny Smiths, and I even got all artistic and cut out fluted heart shapes to decorate the top. It was, oh, my, delicious. Thanks to my brother-and-sister-in-law's help, it was gone within 2 hours.

Today, I make another Granny Smith version, but I am cheating. I bought a Pillsbury ready crust in the dairy section. It's not that I'm intimidated about making a crust from scratch again, it's just that it's difficult to catch a toddler running around the room when you have dough between your fingers and under your nails. This should remedy that predicament.

I will post results (and perhaps photos) later.

Wish me luck.

What an American tradition. Anybody else have "apple pie stories" to share?

Mmm...

2005-11-15T10:55:00.000-05:00

I can't remember if I've mentioned it or not, but I suggest you pick up a copy of Cooks Country at your local bookstore....and then immediately subscribe to it.

I subscribed to it in a moment of weakness, and I had post-purchase regret after I sent the reply envelope in. I have received three issues so far, though, and none of the recipes have disappointed. The great thing about this zine is that every recipe is tested numerous times by countless people....no haphazard kitchen science found here. What you get is tried-and-true, delicious, hard-to-mess-up dishes that are stupendous.

Also what is included are, true to Cooks Illustrated-owned publications, step-by-step instructions and gourmet tips, as well as well-drawn illustrations and colorful photos, charts, and reviews of supermarket products. Can it get any better?

Last night we tried the orange-garlic glazed pork chops. Tomorrow night? Chicken thighs with a mushroom-leek-feta sauce.

I could go on and on....especially about the desserts....but I think I'll let you see it for yourself.

Rotisserie-fic

2005-11-11T10:55:00.000-05:00

Try this on for size. Here's a simple solution to recreate those lovely, mouth-watering rotisserie chickens you see at the supermarket deli counters...right in your own oven. If you're lucky enough to own an actually home rotisserie grill, like my mom, this is even better....but a regular oven and a Reynolds oven bag works just fine.

Delicious. Perfect company food, too.

Simple Rotisserie Chicken

1 whole chicken, 3-4 lbs.
1 t. salt
1/2 t. pepper
1 t. paprika
1/4 t. chili powder
1 t. garlic powder
1 t. thyme
1/2 t. basil

Wash outside of chicken and inside cavity; pat dry. Set on a work surface, and run hands underneath skin to loosen slightly.
Combine spices in small bowl. Rub liberally underneath skin on both sides of chicken, then rub into skin exterior. Seal in oven bag, and cut 6 small slits in top of bag. Marinate, if desired, 1-2 hours in refrigerator.
Bake at 350 degrees for 45 minutes to 1 hour, checking temperature (when temperature in thigh reaches 180, it is done). Let stand on counter 10 minutes to let juices reabsorb. Cut bag away, slice, and serve.
Serves 4.

Cup o' soup

2005-10-31T10:06:00.000-05:00

What better to warm you on a chilly day than a cup of homemade soup?

I am 100% addicted to Olive Garden's minestrone soup.

Looking for a healthy make-at-home-version, I came across this from Betty Crocker.

It is a close second.

Delicious with jalapeno cornbread, by the way (as most soups are).

I highly recommend you trying this.

Sweet potatoes abundant

2005-10-30T07:17:00.000-05:00

Ken returned home late yesterday afternoon, tired, filthy, and smelling of hard work. He and his dad spent all day long harvesting sweet potatoes from his dad's family's farm about an hour away. Hard work, pulling up thousands of sweet potatoes with a hoe and elbow grease (the tractor tire had gone flat).

So, now we have our yearly stock of sweet potatoes ready to be stored. And now, too, comes the hard part....to see how many creative ways I can cook them! I think there are just so many times you can get excited about yet another dish of souffle or sweet potato pie. I am looking to branch out, find more inspired recipes for these orange, fleshy vegetables.

I have started my research, but I am open to any pointers to recipes on the web, or ideas from your own recipe box!

Chicken in Sour Cream Sauce

2005-10-27T12:24:00.000-05:00

If you are looking for a different option for your slow cooker, look no further. This recipe is comfort in a pot, and it fills your entire house with a delicious fragrance all day long. This is an old standby recipe for us....works great on days like yesterday when I am tending to other matters all day long and don't want to bother with a complicated meal. All I had to do at the end of the day was put on a pot of steaming brown rice and steam some asparagus. Mmmm....

(....and thanks, Mom, for being the original maker of this recipe. You started a great tradition.)

Chicken in Sour Cream Sauce

1-1/2 t. salt
1/4 t. pepper
1/4 t. paprika
1/4 t. lemon pepper
6 chicken breasts
1 (10-3/4 oz.) can cream of mushroom soup
1 c. sour cream
1/2 c. dry white wine or chicken broth
1/2 lb. fresh sliced mushrooms

Combine first 4; rub over chicken. Place chicken in crock pot. In a bowl, combine soup, sour cream, and wine; stir in mushrooms. Pour over chicken. Cover; cook on low for 6-8 hours or till juices of chicken run clear. Serves 6. Thicken sauce if desired.

Apple cider, pure and simple

2005-10-25T08:20:00.000-05:00

Fall has *officially* arrived (meaning the temperatures, not the date on the calendar), and we were craving this week one of our fall favorites, hot mulled apple cider. No need to pull out fancy, ultra-posh recipes for this drink....I went by my old standby procedure and set to work. In one glorious hour (because of the heavenly scents it promoted), we were sipping cups full of fall's flavors.

The only thing that would complete this treat is a warm slice of gingerbread. But I didn't exactly feel like starting that up at 9:30 pm.

BASIC, NO-FRILLS MULLED APPLE CIDER

1 (64 0z.) jug apple cider
1/2 of a (64 oz.) jug cranberry juice cocktail
1/2 c. pineapple juice
2 whole cinnamon sticks
5 whole cloves

Combine all in large stock pot. Bring to warm simmer on medium heat, cover, and let steep for one hour. Lower the heat if boils. Serves 4-6.

Craving carrot cake

2005-10-19T09:09:00.000-05:00

I was intensely craving carrot cake the other day. I guess of any dessert, that's the "healthiest" one that you could crave.....which is good (sort of). I luckily had all of the ingredients necessary at the house, so I set to work.

I used a recipe out of a great cookbook called Meals That Heal. It isn't necessarily a book for diet foods, but instead a book which uses fresh fruits and vegetables, less saturated fat, and more fiber to create familiar foods in a healthier way. Nothing yet from this book has disappointed our palates. This is no exception.

Cake:
2 c. whole grain pastry flour
2 t. baking powder
2 t. baking soda
1 t. ground cinnamon
1/4 t. salt
1 c. granulated sugar (I used raw sugar)
2 eggs
2 egg whites
1/3 c. canola oil
2 t. vanilla extract
1 c. buttermilk or fat-free yogurt
2 c. finely shredded carrots
1/2 c. golden raisins (or regular raisins)
1/2 c. well-drained crushed pineapple

Frosting:
2 oz. reduced-fat cream cheese, at room temperature
2 T. unsalted butter, at room temperature
1-1/4 c. confectioner's sugar
1/2 t. vanilla extract

Preheat oven to 350. Coat 2 8" round cake pans with cooking spray. (I made it in one 9x13" dish instead.) In medium bowl, combine flour through salt. In large bowl, with whisk, beat sugar, eggs, whites, oil, and vanilla till frothy. Add buttermilk. Stir in carrots, raisins, and pineapple. Add flour mixture and stir just till blended.
Evenly divide between the two pans. Bake 25 minutes, till wooden pick inserted in center comes out clean.
Cool on racks 30 minutes. Loosen edges and remove from pans; cool completely.
Make frosting:
In medium bowl, beat cream cheese and butter just till blended. Add sugar and vanilla; beat till fluffy. Frost cake.
Serves 10.

(Calories:445; Fat:13g; Protein:7g; Fiber:4g)

(NOTE: Whole grain pastry flour can be found at any health food store. I buy mine in bulk at Earthfare or Whole Foods because it's much cheaper that way. It's basically whole wheat flour that is ground ultra-fine for specific use of baking cookies and cakes.)

Perfect with a cup of tea

2005-10-17T09:31:00.000-05:00

Here is a recipe I used yesterday for an old-fashioned favorite. Funny story about why I was "forced" to use up stale bread.... On Wednesday, I was so excited when I pulled from the oven two crispy loaves of challah bread. They smelled heavenly....they were shaped just right (which is usually not something that can be said of my bread)....they were, well, gorgeous.

But one bite made me sickeningly realize that I had left out a key ingredient.....salt. I had been so cautious about sifting all of the flour for it that I neglected to add the salt. It tasted like subtly sweet cardboard.

So, Ken made French toast with it that next morning, and I made this bread pudding yesterday. When it's used in a dish, the bread holds up to its reputation....it was delicious. Next time I hope I can enjoy it as is....straight out of the oven, sliced thick with honey on top. But if I forget again, at least I know I have a backup plan.

ESTHER FOX'S BREAD PUDDING (from RealSimple magazine)

2 tablespoons unsalted butter
5 cups stale bread (French, Italian, or white), cut into
3 cups whole milk
1/2 cup sugar
3 large eggs, slightly beaten
1 teaspoon vanilla extract
1/2 teaspoon ground nutmeg or mace
1/2 teaspoon salt

Coat an 11-by-7-inch baking dish with 1 tablespoon of the butter. Place the bread cubes in a single layer in the dish. In a large bowl, combine the milk, sugar, eggs, vanilla, nutmeg or mace, and salt. Pour the milk mixture over the bread and dot with the remaining butter. Cover and refrigerate for 1 hour. Preheat oven to 350° F. Bake the pudding for 40 to 45 minutes or until golden brown. Serve warm.

Yield: Makes 6 servings

Grilled pizza perfection

2005-10-13T08:29:00.000-05:00

Have you ever tried to grill pizza, of all things?
I highly recommend it. Even when it's no longer "grilling season," or even "eggplant season." This pizza is delish any time of year.
The only one of the three of us which didn't care for it was Gardner. He's more of an all-American food kind of guy, we're discovering.
But if you like semi-Mediterranean fare, and are itching for a light supper or creative lunch idea, look no further.
And the topping ingredient possibilities are endless.

Eggplant and Feta Flat Bread Pizza

1 medium eggplant, sliced into 1/2" thick rounds and quartered
1/4 c. plus 2 T. extra-virgin olive oil
1 t. cumin seed, crushed
1/4 t. salt
4 pieces flat bread
1 c. crumbled feta cheese
(I added 1 c. chopped tomatoes)
1/2 c. sliced kalamata olives
1 t. fresh-ground pepper

Heat a grill to med-high heat. Heat oven to 400 degrees. Combine eggplant, 1/4 c. oil, cumin, and salt in large bowl. Toss to combine, and set aside.
Grill eggplant just till heated through, about 8 minutes. Remove from grill and set aside.
Brush both side of flatbread with remaining oil. Grill flatbread for 5 minutes. Turn over, and top with eggplant, cheese, olives, and pepper and grill for 5 more minutes. Transfer to baking pan, bake 8 minutes, and serve. Serves 4.

Cinnamon oblivion

2005-10-10T09:11:00.000-05:00

To somewhat "steal" the dessert name from Outback Steakhouse....no other name will do these babies justice, though. Oh, my. What a dense load of sugarness. I highly recommend you trying these if: 1) you are desperately needing a quick sugar rush in order to complete some sort of physical task within a certain timeframe, 2) a huge fan of cinnamon, sugar, butter, and, um, more butter, 3) you aren't worried about spontaneous pulmonary blockage due to a high concentration of saturated fats, and 4) it's been a long, horrible day and you just need to be bad.

Otherwise, you probably won't enjoy these half as much.

Indulge.

Giant (a.k.a. "The Most Unhealthy of All") Cinnamon Rolls (from Better Homes and Garden's "Complete Book of Baking")

6-1/4 to 6-3/4 c. all-purpose flour
2 packages active dry yeast
2 c. milk
1/4 c. granulated sugar
1/4 c. butter
1-1/2 t. salt
1 egg
1/2 c. packed light brown sugar
1/2 c. granulated sugar
1/4 c. all-purpose flour
1 T. ground cinnamon
1/2 c. butter
1 c. chopped nuts or raisins (optional)
3 c. sifted powdered sugar
3 T. butter, melted
1-1/2 t. vanilla
2-3 T. milk

In a large mixing bowl, stir together 3 c. of the flour and the yeast. Set aside.

In a medium saucepan, heat and stir milk, 1/4 c. sugar, 1/4 c. butter, and salt just till warm (120 to 130 degrees) and butter almost melts. Add milk mixture to flour mixture. Then add egg. Beat withelectric mixer low to medium speed for 30 seconds. Scrape sides of bowl. Beat on high speed for 3 minutes. Using a wooden spoon (or electric mixer's dough hook attachment), stir in as much of the remaining flour as you can.

Turn the dough onto lightly floured surface. Knead in enough of remaining flour to form a moderately soft dough that is smooth and elastic (3-5 minutes total). Shape into ball. Place in greased bowl, and cover with greased plastic wrap. Let rise in warm place till doubled (45-60 minutes).

For filling, in a small bowl, combine 1/2 c. brown sugar, 1/2 c. sugar, 1/4 c. flour, and cinnamon. Cut in the 1/2 c. butter till mixture resembles coarse crumbs. If desired, stir in nuts or raisins. Set aside.

Punch dough down. Turn onto lightly floured surface. Cover and let rest 10 minutes. Grease a 13x9x2" dish; set aside. Roll dough into a 24x16" rectangle. Sprinkle rectangle with filling. Tightly roll up, jelly-roll style, starting from one of the long sides. Seal with fingertips as you roll.

Cut dough crosswise into twelve pieces (can "cut" dough with dental floss). Place pieces, cut side down, in dish. Cover and let rise in warm place till doubled (30-40 mintues). OR, cover with oiled waxed paper, then with plastic wrap, and chill in refrigerator for 2-24 hours.

If rolls have been chilled, let stand, covered, 20 minutes at room temperatures. Uncover and prick any surface bubbles with a toothpick. Bake at 350 degrees for 25-35 minutes or until golden brown and not dough in the center. Cool in pan 10 minutes. Cut rolls apart, remove from pan, and place on wire rack.

Combine powdered sugar, melted butter, and vanilla in small bowl. Whisk in enough milk to make frosting consistency, and frost warm rolls. Place leftovers in sealed container for up to 3 days. Makes 12.

A fun, festive autumn mix

2005-10-06T08:06:00.000-05:00

Here is something I came across in a book Mom recently gave me. A simple, salty-sweet trail/party mix for fall. This goes great with hot mulled cider.

1 c. roasted pumpkin seeds
1 c. Life or Chex cereal
1 c. pretzel sticks
1 c. dried cranberries
1 c. candy corn
1 c. plain M&Ms
1 c. banana chips

See....told you it was simple!! :0)

A great way to get in your veggies

2005-10-05T12:58:00.000-05:00

I came across this recipe, and now it's one of my favorite side dishes to serve company. It's a simple, simple mixture of easy-to-find ingredients, yet it won't be forgotten by those who taste it.

You've gotta try this one....even if you hate spinach (and always have).

Spinach-Artichoke Casserole

2 (10 oz.) packages frozen chopped spinach, thawed and 1/2 c. liquid reserved
1 (14 oz.) can artichoke hearts
2 T. butter
2 T. chopped onion
2 T. plain flour
1/2 c. milk
3/4 t. garlic salt
1/2 t. pepper
1 T. Worcestershire sauce
3/4 c. shredded Parmesan cheese (or Italian blend)

Drain chopped spinach well, reserving 1/2 c. liquid. Gently press spinach between layers of paper towels. Set aside.
Drain artichoke hearts, discarding liquid, and cut in half.
Melt butter in 3-quart saucepan over med-high heat. Add onion; saute till tender. Add flour; cook, stirring constantly, 1 minute. Stir in reserved spinach liquid and milk; cook, stirring constantly, 2 minutes or till thickened and bubbly.
Stir in spinach, artichoke, garlic salt, pepper, and Worcestershire. Spoon into lightly greased 1-1/2-quart dish. Sprinkle with cheese and bake at 350 for 30 minutes. Serves 6.

I know it's not New Year's, but....

2005-10-04T13:14:00.000-05:00

....last night, I was inspired to pull out an old favorite, an old-fashioned recipe....Hoppin' John. For as long as I can remember, Mom would make this (or a rendition of it) and collard greens for our New Year's Day lunch.

I stumbled across this recipe while looking for a way to use up some dried black-eyed peas I had lurking in my cabinets. The addition of kielbasa instead of ham is a great switch.

Great fall meal idea. I'll be using this one again for sure.

Hoppin' John (Black-Eyed Peas with Kielbasa) (from Epicurious)

1 cup dried black-eyed peas
6 ounces smoked kielbasa sausage (I used turkey kielbasa)
1 medium onion
2 garlic cloves
2 celery ribs
1/2 fresh jalapeño chile
1 bay leaf
1 1/2 tablespoons vegetable oil
1 3/4 cups chicken broth
3 tablespoons chopped fresh coriander leaves
Accompaniment: cooked rice

Quick-soak black-eyed peas. (Enough water in pan to cover; bring to boil and boil 2 minutes. Cover pan and turn off heat. Let stand 1-2 hours.)

Quarter kielbasa lengthwise and cut quarters crosswise into 1/2-inch pieces. Chop onion and mince garlic. Cut celery crosswise into 1/2-inch-thick slices. Wearing rubber gloves, seed and mince jalapeño.

In a 3-quart heavy kettle cook kielbasa, onion, garlic, celery, jalapeño, and bay leaf in oil over moderate heat, stirring, until onion is softened. Add peas and broth and simmer, covered, 20 minutes, or until peas are tender. Discard bay leaf and stir in coriander and salt and pepper to taste.

Serve Hoppin' John spooned over rice.

Serves 4.

I think it's fall

2005-09-30T07:47:00.000-05:00

And to celebrate our first "chilly" morning (at last!), I made a batch of Cooking Light's pumpkin muffins. Oh, wow.

PUMPKIN MUFFINS

2 3/4 cups all-purpose flour
1 cup granulated sugar
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup canned pumpkin
3/4 cup fat-free sour cream
1/3 cup fat-free milk
1/4 cup vegetable oil
1 teaspoon vanilla extract
1 large egg
1 large egg white
Cooking spray
1 tablespoon granulated sugar
1 1/2 teaspoons brown sugar

Preheat oven to 375°.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (flour through salt) in a medium bowl, stirring with a whisk. Make a well in center of mixture.

Combine pumpkin and next 6 ingredients (pumpkin through egg white); add to flour mixture, stirring just until moist. Spoon the batter into 18 muffin cups coated with cooking spray.

Combine 1 tablespoon granulated sugar and brown sugar; sprinkle over muffins.

Bake at 375° for 12-15 minutes or until muffins spring back when touched lightly in center. Remove muffins from pans immediately; cool on a wire rack.

Yield: 18 servings (serving size: 1 muffin)

Bella notte

2005-09-29T08:25:00.000-05:00

I have the simplest of the simple for you....an Italian dish at its very best, making everyone wonder what all is in it even though a myriad of just a very few ingredients is all it takes. I crave it every so often....especially in the early fall. I even craved it when I was going through morning sickness and nothing else sounded good at ALL. (Man, it HAS to be good.)

No formal introductions this time. Just a pure and simple, healthy, delicious entree. So easy, you'll feel guilty afterwards for the little bit of time you spent on it.

Cappellini Pomodoro (inspired by my favorite dish at Olive Garden)

2 cloves garlic, minced (or more to taste)
2 pounds plum tomatoes, seeded and diced (or 1 lb. fresh tomatoes, and 1 (28 oz.) can petite diced tomatoes, drained slightly)
1 ounce fresh basil leaves, minced
1/2 t. salt
1/3 cup extra-virgin olive oil
3 ounces Parmesan cheese
12 ounces dry angel hair pasta, cooked
1/4 teaspoon pepper

Heat olive oil and add garlic. Cook until garlic turns white. Add tomatoes and pepper. Heat through, stirring constantly, about 8-10 minutes. Tomatoes should not lose their shape. Remove from heat. Transfer hot, cooked pasta to large bowl. Toss pasta gently with tomato mixture, basil and half of Parmesan cheese.

Serve immediately with the remaining Parmesan.

Serves 3-4.

Honeyed Lemon-Dijon Vinaigrette

2005-09-28T12:24:00.000-05:00

Cooking Light has done it again....created a light, omega-3 rich salad dressing that tastes fresh, vibrant, and flavorful.

This versatile vinaigrette can go over a salad, cooked vegetables, or in my case for today's lunch, tossed with boiled red potatoes for a scrumptious, vinegary potato salad.

Fantastic.

Honeyed Lemon-Dijon Vinaigrette

1/4 cup chopped fresh dill
1/4 cup white wine vinegar
2 tablespoons chopped red onion
2 tablespoons capers
1 tablespoon grated lemon rind
2 tablespoons fresh lemon juice
1 teaspoon salt
4 teaspoons honey
2 teaspoons Dijon mustard
3/4 teaspoon freshly ground black pepper
1/2 teaspoon hot pepper sauce
2 garlic cloves, minced
1/3 cup boiling water
1/4 cup extravirgin olive oil

Combine first 12 ingredients in a blender; process until mixture is smooth. Add water and olive oil; process until well combined.

Note: Refrigerate vinaigrette in an airtight container for up to five days, and stir well before using.

Yield: About 1 1/2 cups (serving size: 1 tablespoon)

Cracklin' Cornbread

2005-09-27T08:43:00.000-05:00

If you like down-home, Southern-style cornbread, I have the ultimate recipe for you. This one is a version for which you can pull out and dust off your old cast iron skillet....no other baking dish will create the notorious crispy crust like it can. This recipe is taken from "The Joy of Cooking," but I have amended it a little bit for our tastes (in parentheses).

This cornbread is wonderful served straight up....or with red beans and rice....or gumbo....or Brunswick stew....or with a bowl of chili before a football game....or with a meal of all vegetables....or heaped into a tall glass with milk poured over it (Ken's favorite). You get the picture...it's just a well-rounded, all-occasion cornbread. Enjoy.

(I know that "cracklin'" actually means that melted beef or pork drippings have been added to a dish, but I don't do that to my cornbread. I just think the "cracklin'" best describes the crust of a dense, moist cornbread, and so I title it accordingly, though not technically correct.)

CRACKLIN' CORNBREAD

3/4 c. sifted all-purpose flour
2-1/2 t. baking powder
2 T. sugar (I use 1 T.)
3/4 t. salt
1-1/4 c. stone-ground cornmeal
1 egg
2-3 T. melted butter or drippings (I use 2 T. melted butter and 1 T. canola oil)
1 c. milk (I use buttermilk)

Bring all ingredients to room temperature. Preheat oven to 425 degrees. Coat a 10" cast iron skillet with lard or oil and set it in the oven to get piping hot.
Sift together the flour, baking powder, sugar, and salt. Add cornmeal and stir well. Beat together egg, melted butter, and milk. Add to dry ingredients and whisk just till blended. Spread into hot skillet. Bake 18-25 minutes, or till cake tester comes out clean and golden brown on top. Invert onto a plate and cut into 8 wedges. Serve hot.

Comfort in a loaf pan

2005-09-26T09:54:00.000-05:00

I made a favorite dish of ours yesterday....meat loaf. Now, I am not one of those moms who has a signature meat loaf. Gardner will probably never be able to say, "That tastes like 'Mom's meat loaf.'" I probably have seven or eight rotating meat loaf recipes in my repertoire. I find that subtle changes in the mix of ingredients can make a different dish entirely....one we will never grow tired of (and to which our kids will never turn up their noses).

I give you a newly found favorite version....called, coincidentally, "Mom's Meat Loaf." It comes from the spectacular array of ingredients put out by Whole Foods Market. I think it's called this because it sneaks vegetables into something you can get your kids to eat. Now, our boy eats veggies because he loves them anyway....but this dish will suit any picky kids' (or adults') tastes.

Hot from the oven, warm even....even cold and sliced thinly for a meatloaf sandwich for the next day's lunch....this loaf is spectacular.

Mom's Meat Loaf

No offense to Mom, but our version of meat loaf is better for you. Extra-lean beef improves the fat and cholesterol levels, but a healthy amount of chopped vegetables—carrots, celery, and onion—and lycopene-rich tomato paste bring bonus nutrients to this family dish.

2 slices white bread, crumbled (I used bread crumbs...can also use wheat bread)
1/4 cup skim milk
3/4 to 1 lb extra-lean ground beef
1 cup grated carrots
1 stalk celery, finely chopped
1 medium onion, minced
2 cloves garlic, minced
1 can (6 oz) no-salt-added tomato paste
1 egg white, slightly beaten
1/2 tsp dried thyme (I added a dash of both oregano and basil, too)
1/2 tsp salt
1/4 tsp pepper

Prep Time: 1 hour 5 minutes

Preheat oven to 400°F. Line 81/2" x 41/2" loaf pan with foil.
In large bowl, combine bread and milk. Add beef, carrots, celery, onion, garlic, tomato paste, egg white, thyme, salt, and pepper. Mix until well combined.
Transfer to prepared pan and bake 25 minutes, or until cooked through. Serve hot, warm, or chilled. Serves 4-6.

(from the Whole Foods Market recipe collection.)

Character cake

2005-09-24T07:43:00.000-05:00

I wanted to brag a little bit on the cake made by Ken's mom for Gardner's party. She found out that the party was a jungle animal theme, with a focus on giraffes (Gardner loves giraffes). Well, here's what she whipped up in the kitchen. 100% adorable! It went perfectly with the napkins I had chosen. Everybody loved the creative details, such as the Whoppers placed just so at the tips of his antlers (is that what they are....antlers?).

Props to "Grandmama" for making such a spectacular and memorable cake!

Note to self

2005-09-19T08:49:00.000-05:00

Dear Self:

When you go to great lengths to prepare Overnight Apple Oatmeal.....when you dice season-fresh Gala apples in pieces small enough for your one-year-old son to enjoy with you and Ken....when you measure out the ingredients with precision.....when you splurge and use your 100% organic whole rolled oats AND your 100% organic cow's milk.....when you add a dash of nutmeg along with the usual cinnamon for an extra, spicy twist....when you carefully separate the raisins you add so as to not cause clumps which are hard to break up later.....when you even DREAM about how good that oatmeal will be in the morning, then awake to imagine how delicious it will be when you go in there and scoop out a bowlful.....

....just be sure you remember to turn on the power to your slow cooker. Otherwise, all of your efforts will be in vain and you will be terribly disappointed.

Sincerely,
Self

The best pull-apart rolls, hands down

2005-09-15T08:41:00.000-05:00

Looking for another version of rolls for dinner a couple of nights ago, I stumbled across a Southern Living recipe for Oatmeal Dinner Rolls. I usually make whole wheat rolls for nutrition's sake, but oatmeal was a good alternative. I set to work, and as I prepared for the 2nd dough rising, it became apparent that the "balls of dough" weren't balls at all, but merely awkwardly-formed heaps of mountain-peaked stickiness. Hm. Oh, well. I always say that although my food tastes good, it sure does look strange. This will fit right in.

Forty-five minutes later, though, I pulled two pans out from the oven, holding golden, fragrant rolls that tempted the tastebuds. One taste....oh, wow. These are on my permanent rotation list now. The sugar content, however, makes me a little wary....but I'm sure with trial and error I could use honey with some success.

I made one pan for our dinner (which stretched to the next evening), and then froze the 2nd pan for an easy bread option for later. Two rewards for one afternoon in the kitchen? Not bad, I'd say.

Enjoy...

OATMEAL PULL-APART DINNER ROLLS

2 cups water
1 cup quick-cooking oats
3 tablespoons butter or margarine
2 (.25 ounce) packages active dry yeast
1/2 cup warm water (100 to 110 degrees)
1 tablespoon sugar
4 cups all-purpose flour
1 1/2 teaspoons salt
1/3 cup firmly packed brown sugar
BRING 2 cups water to a boil in a medium saucepan; stir in oats and butter. Boil, stirring constantly, 1 minute. Remove from heat; let cool to 110 degrees.

STIR together yeast, 1/2 cup warm water, and 1 tablespoon sugar in a 2-cup measuring cup; let stand 5 minutes.

BEAT oat mixture, yeast mixture, flour, salt, and brown sugar at medium speed with an electric mixer until smooth.

TURN dough out onto a lightly floured surface; knead until smooth and elastic (about 5 minutes). Place in a well-greased bowl, turning to grease top.

COVER and let rise in a warm place (85 degrees), free from drafts, 1 hour or until dough is doubled in bulk.

PUNCH dough down, and divide in half; shape each portion into 16 (1 1/2-inch) balls. Place evenly into 2 lightly greased 9- x 1 3/4-inch round cake pans.

COVER and let rise in a warm place (85 degrees), free from drafts, 30 minutes or until doubled in bulk.

BAKE at 375 degrees for 15 minutes or until golden brown. Makes 32 rolls.

Hm?

2005-09-14T08:03:00.000-05:00

I saw where Paula Deen is coming out with her own magazine. I received a promo offer for it in the mail yesterday, and it gave away some recipes as samples of what to expect if you subscribe. The recipes, however, were ones which are regularly available on the Food Network's homepage. Why subscribe to a magazine for recipes that you can get free on her section of the FN webpage?

Maybe a majority of the recipes published on the pages will be new and novel ones which aren't on television or in her cookbooks....I don't know. If someone does know, please tell me. I might be interested in her magazine if it is another place for her new ideas.....but if it's just a printed version of what's already out there, my $19.95 can be spent better elsewhere.

More masterpieces from "the Ken"

2005-09-12T12:10:00.000-05:00

I got busy at the end of last week and didn't post anymore about the wonderful things my dear husband created in the kitchen. One night, he prepared Chicken Scallopini, a pan-fried dish of chicken with capers, lemon juice, and white wine....mmm. He served it over crisp-tender broccoli stalks and alongside roasted red potatoes with parsley.

Another night, he recreated a soup that we found and fell in love with while honeymooning in Portsmouth, New Hampshire....West African Peanut Soup. Sweet and savory, comforting and heavenly.

Thanks, Ken, for a week of rest from the kitchen. You never fail to impress me with your culinary know-how. I am thankful to have you.

(And don't hit me through the screen, everybody, but I would like to announce that he told me yesterday that he'd happily do the same thing again this week if I wanted/needed him to. I told him thanks but no thanks....I kind of miss the kitchen, plus, he can just surprise me with another week like that later on when I'm least expecting it....I'll appreciate it more that way.)

Tonight's menu from the chef who's back in the kitchen and ready for round two: Garlic and Rosemary Pork Loin Roast, Caramelized Baby Carrots, Speckled Butterbeans, Oatmeal Rolls, and Harvest Pear Crisp. Thank you, Cooking Light.

Oh, my....that's red

2005-09-07T16:48:00.000-05:00

What you're seeing is an extremely close-up shot of my husband's latest culinary jaunt.....Red Velvet Cheesecake. I came across it in a Southern Living Christmas issue, and dogeared the page for later revisiting. For this week's theme (at home group) of "must use red" night, this seemed like the perfect choice. Of course, Ken's the chef this week, so I had to get his approval and agreement. He took on the challenge with utmost confidence. After all, in our dating years, cheesecake making was one of his fortes.

Four hours and two entire bottles of red food dye later, this emerged from the kitchen and intrigued our friends. We smiled with pink teeth, and enjoyed it over coffee.

I can't wait to see what else he creates.

Guest chef in the kitchen

2005-09-06T07:11:00.000-05:00

So, this week, my husband, Ken, has offered to do the unthinkable.....to take over all menu planning, shopping, and cooking dinner for the week ahead. WHAT!!??

He was an absolute genius to have proposed such a servant-like offer. I am astounded, relieved, grateful, in awe.

I watched him yesterday as he sat on the floor, papers strewn everywhere, laptop open....planning the menus he would attempt for the weekly lineup. "Boy, this is harder than I thought," he commented.

I stood by the phone as he went to Publix to purchase all of the groceries.....he only called twice (with very legitimate questions). He returned with only one item which was not on the list....not bad. Even I am known to throw in a box of Whoppers when I'm feeling like splurging.

Last night, he created a side dish circa 1938....BBQ Lima Beans. Reminiscent of Brunswick Stew, it was fabulous. After dinner (and until 1 am) he worked on a cheesecake intended for home group tonight. Any man who's man enough to take on a homemade cheesecake has my vote of confidence.

I will post photos, highlights, and reviews as the week progresses. Kudos to Ken for such a welcome rest from the kitchen. I can't wait to see what you concoct.

Perfection: Parfaits

2005-09-04T09:12:00.000-05:00

I know, I know. I like to talk about far-reaching epicurian attempts on this blog, things which I whip up which take a lot of forethought, concentration, and time. Yet sometimes, one needs simplicity to enter in. You crave nostalgia. You miss the way life used to be, as a kid, when things seemed simpler and less complicated.

Enter in a dessert which has captured my heart years ago, but that I've shoved aside on my agenda for loftier recipes.....parfaits. Just the word sounds cute, doesn't it? And they are cute....individual servings of layers of creamy goodness. Light and refreshing for a hot day.....easy for kids, and fun for adults. Parfaits.

I have made numerous parfaits over the years....banana pudding parfaits, chocolate pudding parfaits, key lime parfaits, even butterscotch parfaits. I have made them with pudding, yogurt, and also jell-o. I have made them with fruit, with chocolate chips, and crumbled vanilla wafers. I've made them with granola, and also with nuts. The possibilities are neverending....I love foods which allow for such a wide expanse of creativity.

This coming week I want to try turtle cheesecake parfaits. Come fall, I want to try cinnamon apple parfaits. The delicately layered treat, served in a tall, clear glass for all to see, is one of my favorite foods on earth. They're not just 1950s fare....try it, and you'll see that people go crazy for them even now, in the age of creme brulee and gourmet ice cream sculptures. Sometimes simple is best.

Some organization, please!

2005-08-30T07:58:00.000-05:00

That's what I screamed at a point of desperation after I had been married for about two years. I loved, loved, loved to cook, but I was so resistant to falling into a rut recipe-wise. To combat that threat, it was literally taking me 2-3 hours a week to look through recipe boxes, magazines, and cookbooks to find new and novel recipes. If I tried to find exact recipes using ingredients I had on hand or that were seasonal at the grocery store, that just threw a whole new level of confusion to the already ridiculous pandemonium. I needed a change.

That's when Ken stepped in. My dear, sweet husband, a guru at all things technical, suggested something. "Why don't I set up a recipe database for you?"

I stared, wide-eyed. That was possible? He could do that? Oh, wow. He set to work on it that day, and four days later, I had a working prototype of my "Food Database" on my laptop. I set to work entering in recipes (yes, by hand). Tedious chore, I know....but I kept at it, knowing that there had to be some way to build up my recipe inventory.

I started with all of my recipe boxes first. Then I entered in the recipes out of my cookbooks which were used most often. Last came the easy part....simply copying and pasting from sites on the web.

Ken gave me ways to categorize them by a number of details, then....get this.....provided me with a search page. Now I can look up recipes by ingredient, name, ethnicity, health-value, or even preparation type. I am a happy housewife.

Although you may not have access to such a detailed, technical tool, I implore you to get organized. Branch out and try new things....toss the ones which weren't so good, and place the winning recipes in a divided notebook or folder for ease of locating later. My friend Becky showed me her newly constructed recipe notebook yesterday....I literally felt my pulse race with excitement. I know from experience that, once you take out the frustrations of disorganization and clutter within one's kitchen and cooking arena, the "chore" of cooking becomes an ART instead. You have time and energy to actually enjoy it....not dread it.

The angst that comes with menu planning

2005-08-28T20:48:00.000-05:00

Oh, I simply cannot imagine having my own restaurant. I know the grueling task of planning a menu for just my husband and son (and maybe a few guests during the week)....I cannot grasp what it might be like to plan menus for an entire group of strangers who are paying me big bucks to bring them delicious meals that they won't forget. I would have an ulcer!

Things I have noticed about menu-planning (very much blown out of proportion, but just for purposes of added laughs):

- No matter how hard I try, there is always a weeknight meal which contains the following three ingredients...you can bet on it: corn chips, black beans, and tomatoes. Ken said he liked Mexican food, and boy, is he getting it....it is one of the easiest things to make "healthy"....and did I mention quick?!
- I try to stick to what's on sale and make my menus accordingly, therefore trying to drop my overall grocery tab. What I forgot to throw in for consideration is the fact that I have cravings, namely comfort food cravings, which will throw the whole budget out of whack sometimes. Grocery bill at start, $45.50. Grocery bill after spontaneous addition of ingredients to my list to make enough s'mores for an entire troop of boy scouts, $97.30.
- I become so proud of myself for a "short" list this time around....and then I realize with horror that I have forgotten to write down the obvious staples such as milk, eggs, bread, and yogurt. Man. Thought it was too good to be true.
- I am a stickler when it comes to varying the palate/plate. If it is a traditional meal, it needs to contain a meat (or some vegetarian meat-like subsitute), a starch, at least one vegetable, a fruit, and a bread. I sometimes feel as if I need to serve my dinners on those little quarantined school trays so I can revel in the visual satifaction of showcasing each of the USDA's recommended food groups.
- I know some nights should be soup and salad/sandwich nights, but what fun is that to plan and write down? It's these days when I make this for lunch and then scramble at dinnertime for an even more elaborate meal to top that. I end up exhausted and we all end up overstuffed! You'd think I'd learn.
- There are some days when Ken and I collapse in the kitchen after a long day and think, just for a second, that we could make an entire dinner out of just bread and cheese or bread and peanut butter (the best things on the planet). Then our son crawls into the room, and we are hit with reality once again. We may want to live off of bread alone, but our growing boy needs his vitamins. :)
- Just when I start to relax after planning one week's menus, Saturday arrives again and I have to do it all over again. Don't get me wrong....I love the fact that our family's meals relies on my creativity and kitchen science of combining and complimenting. It's just that there seems to be not enough days between one menu planning afternoon and the next. My pencil doesn't even have time to cool off!

Blueberry cobbler like no other

2005-08-25T08:35:00.000-05:00

If you are used to the standard biscuit-topped cobblers, I beg for you to try something new.

I used to work at a "meat 'n' three" restaurant here in my hometown. The owner/cook made a fantastic cobbler recipe that was passed down from his grandmother. He would keep the same basic recipe but switch out the fillings....strawberry, peach, blueberry, apple, and even sweet potato (you haven't lived till you've eaten sweet potato cobbler!). I was inspired to learn how to copy it.

Though he didn't reveal the top-secret recipe, I was still able to gather enough information to at least see the technique for creating this luscious dessert. Unlike most cobblers where the dough is dropped on top of the fruit, this one has a layer of batter underneath piles of fruit....when the oven heats it up, the batter rises and creates a dense, buttery, flaky layer that's beyond compare.

Last night, we made the blueberry version, as seen here. I guarantee you that you won't find a better-tasting (or easy!) cobbler on the planet.

BLUEBERRY COBBLER

1/2 stick unsalted butter, melted (I used salted)
1 cup all purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup sugar
3/4 cup milk (I used skim)
2 cups fresh blueberries
1/3 cup water
1/2 cup sugar

Preheat oven to 350 degrees F.

Pour melted butter into a shallow 1-1/2 quart baking dish. In a mixing bowl combine flour, baking powder, salt, sugar and milk. Pour evenly over the butter. In a bowl combine berries, water and sugar. Spoon evenly over batter, but do not stir. Bake 25-30 minutes. Batter rises to become buttery top crust. Serves 4-6.

If you can't take the heat.....

2005-08-22T20:38:00.000-05:00

Get out of the kitchen.

Er....at least cook your dinner ahead and make an easy meal of salads for a cool summertime feast at dinnertime.

Today was another scorcher. I decided to nix my original idea of making homemade falafel in search of a cooler, make-ahead option. Enter: salads. Not green-leafy salads which leave you hungry again in two hours. I'm talking chicken salad.

And not just any chicken salad. The recipe my friend Karna gave me for Summery Chicken Salad. Of course, like with most recipes, I've "kicked this one up a notch." I've added and tweaked the ingredients to suit my tastes, and Ken swears it's the best chicken salad he's ever eaten.

I paired it with a dish intended to be warm....Barefoot Contessa's Broccoli and Bowties. I made it ahead, though, and chilled it as a salad. Much better for summer days, in my opinion, and not lacking in flavor in the least compared to the original.

I rounded off the simple meal with whole wheat popovers. (I make popovers quite often now that my mom bought me a real-deal popover pan!) We made popover puffs with the chicken salad and had a merry old time doing so. :)

Gardner enjoyed this meal right along with us. No hot finger foods to cool off for this one....just cut up and let him at it. (....And don't worry...I left the white cooking wine out of the salad since Gardner was a participant this time around.)

Now what can get better than this?

Summery Chicken Salad

6 c. chopped cooked chicken (boiled or broiled), chilled
1-1/4 c. sliced celery
1 can mandarin orange segments, drained and cut in half
1/2 c. seedless red grapes, halved
1 8 oz. can (drained) pineapple tidbits
1 to 1-1/4 c. lite mayonnaise
2-1/2 T. dry white wine
3/4 t. salt
3/4 t. curry powder

Combine first 5 in a large bowl; set aside. Combine mayo through curry; add to chicken mixture. Cover and chill 1-2 hours. Serves 6.

Craving lemon-y something

2005-08-19T07:39:00.000-05:00

Last night, we had some good friends over for dinner. I am always looking for meals that I can prepare ahead, namely because it's easier to prep everything while my son naps so that I can just pop it into the oven or turn the burner on HIGH when the clock reaches 5 o'clock.

I prepared chicken parmesan, a very easy dish to prep ahead (sans the pasta part). I made baguettes, which by the way, were long and flat this time instead of round and fluffy (maybe it was the humidity....yeah, I'll blame it on that). For dessert, I concocted an embarrassingly-easy pie yesterday morning that had no more work involved after I placed it into the freezer at 9am.

You ready for this? All it is is a homemade Nilla Wafer crust, using salted butter, the real stuff, of course (and salted butter adds more complexity to the sweet flavors already in the pie). I softened vanilla ice cream (lowfat, actually) and mixed it with a 6 oz. can of lemonade concentrate. Into the freezer to chill, then cut up and served with a dollop of whipped cream. Easy, oh yes. Delicious? Let's just say that the reason I liked it so much was because it tasted just like Mom's lemon meringue pie in frozen form. Summer treat at its best. A definite repeater.

Here is the recipe, if you're interested. You don't have to do as I did and reveal how fantastically simple it is to whip up.

FROZEN LEMONY ICE CREAM PIE

50 vanilla wafers, crushed fine
1 t. vanilla extract
5 T. melted salted butter
3/4ths of a half-gallon container of vanilla ice cream (light okay), softened
6 oz. can of frozen lemonade concentrate, partially thawed
whipped cream for garnish

Crust wafers with a rolling pin or in food processor until fine crumbs. Combine with vanilla and butter, and press into a 9" glass pie plate (bottom and up sides). Freeze for 10 minutes.
Stir together softened ice cream and lemonade concentrate until well-blended. Spread into frozen pie crust with a spatula or cake knife, smoothing the top. Cover and freeze 3 hours or more, till firm.
Cut into 8-10 slices, and garnish with whipped cream (and a lemon peel curl, if desired).
Serves 8-10.

Some tasty links

2005-08-18T08:38:00.000-05:00

I spent yesterday afternoon catching up on culinary news and other food blogs. I came across some things I thought you might enjoy perusing through....

Cooking with Amy has a delicious looking blueberry tart recipe that I just might try. You might, too, if you're like me and you have summer blueberries coming out of your ears (or freezer).

Ever loved a food so much that you wanted to exude its fragrance from your very self? Demeter Fragrance thought so. Hm. If I had to pick, I'd choose either Cotton Candy or Scottish Shortbread. But for some reason, I just don't see how exuding the essence of Popcorn would turn anybody on.

Great news for those people who try to strip down their food so much that it's barely food anymore (Or is it food at all?? Can you say "GMOs?")..... Food flavor sprays....all the flavor, none of the guilt. Does this seem weird to anyone else but me??

In other news, I have been cooking lately, but nothing worth a blog post. I have been on a quick and easy kick, or a "let's eat sandwiches so we don't have to heat up the kitchen" kick.

I will most certainly go back into my cooking high gear later this weekend, though, I'm sure....I just can't stay away. And look out, too, for fall....the season of autumn always makes me fall in love all over again with my kitchen and the feasts it can create.

Culinary contest history

2005-08-14T19:52:00.000-05:00

You know me....always looking up kitchy culinary oddities online.

Nope, not really.

But I did happen to stumble across this today. It's a fun frollick through the decades. Whether or not I'd actually try these recipes? Hm. Hafta think on that one.

Who would've thought?

2005-08-12T09:15:00.000-05:00

On a recent trip to Earthfare, there was a sample station set up near the entrance with a man handing out ice cream. Peach ice cream, to be exact. What made me take a double take was that the ice cream was spilling out the front of a Champion juicer.

I bought one of these juicers last summer, and I have to admit, I haven't used it as often as I should. Enter a new and novel way to use it: I'm hooked. I marked this thought down to pull up later when I came across some fresh peaches.

Which is what I did yesterday. I exited our local produce stand with some ripened peaches, 1/2 peck to be exact (I always way overestimate). I came home and promptly set to work on this cold treat. Seven hours later, what you see here is what came out of my wonderful juicing machine. Pure delight. I never knew peaches could be captured so poetically within a slurry of milk and sugar.

CHAMPION JUICER'S PEACH ICE CREAM

(Makes 1 quart)

2 cups sliced peaches (peeled)
1-1/2 c. organic skim milk
1/2 c. raw sugar
1/2 t. pure vanilla extract
1 t. lecithin granules (optional)

Homogenize the peaches with the juicer. Add to this the remaining ingredients, and stir well with a whisk. Place in a flat tray with sides OR carefully divide into ice cube trays. Freeze until firm. Cut up ice mixture into chunks (if on tray) or remove mixture from ice cube trays. Put through juicer (using front spout, as with homogenizing). Freeze till of desired consistency.

(Can also do the first step in a blender.)

Popover for a popover

2005-08-10T18:19:00.000-05:00

In my humble opinion, when it comes to accommodating a hearty meal, the greatest competitor to a flaky biscuit is a light, delicate eggy bread....namely, the popover. Popovers are an American invention. They are believed, though, to have been inspired by Britain's Yorkshire Puddings. The name? Well, two theories abound.... One states that it is because the muffin tops "pop over" the rim of the pan in which they're baking. Another theory says that you can pop these into the oven with none other than common pantry ingredients....when an unexpected guest just happens to "pop over," no less.

However you look at it, these seemingly complicated treats are easy as pie....that is, if you can resist opening your oven door while they bake (they will deflate if you try it).

I think you'll agree that these babies are well worth a try if you've never attempted them before. One bite....smothered with honey or plain and straight-up, for dinner OR a leisurely breakfast....and you'll be hooked.

Basic Popovers (from "The Joy of Cooking")

1 c. milk
2 eggs
1 c. sifted all-purpose flour
1/2 t. salt
1 T. melted butter (no substitutes)

Preheat oven to 450. Grease a 6-cup popover pan (or 8 cups of a muffin tin). Bring milk and eggs to room temperature before beginning. Mix all ingredients with a whisk in a medium bowl; do not overbeat. Mixture will be about as thick as heavy cream. Fill cups about 1/2 full. Place in oven; bake 15 minutes. Turn oven temperature down to 350 WITHOUT opening oven door. Continue to bake another 15-20 minutes. Popovers will be crispy and golden when done. Take out of oven, and prick each one gently with a fork to help the steam escape. Serve at once. Makes 6-8.

Basil tips, anyone?

2005-08-09T10:39:00.000-05:00

I am pretty good at knowing how to USE fresh basil in recipes, but as for keeping a live plant alive, I am 100% clueless. My thumb doesn't even resemble any remote shade of green. In fact, it's the antithesis of green. I just can't keep plants alive....inside or out.

I bought a basil plant recently because it was actually $1.79 as opposed to a bag of cut basil which sold for $1.99 (uh.....better deal, you think?). It's half-alive. It's sagging a bit, a few leaves brown, the dirt turning spongy and dry (though I water it nightly). It is right by my kitchen window, so I know sunlight's not an issue (unless it's getting TOO much).

Any advice? Should I transplant it to a bigger pot? Should I give it plant food?

I want to keep alive the possibility to make bruschetta at a moment's whim. Please help save my basil!

Jumbo on flavah

2005-08-03T20:45:00.000-05:00

One of my all-time favorite breakfast treats is blueberry muffins. Since they were sugar-laden, Mom didn't make them too often for us growing up. I can remember them on Saturday mornings and holidays, mainly....and oh, were they special. Hot from the oven, slathered with real butter, the berries bursting and steaming all at once when we ate them.

I have been bombarded with blueberries for two weeks.....not that I'm complaining! I came to my wit's end tonight as to how to use them up. A baked good, no doubt, but what? Blueberry buckles and pies are too time-consuming and aren't too tasty left over the next day. No time to make jam or sorbet. Ah! Muffins. Yes, it's nearly 8:30pm, but any time is a time for muffins in this house.

I make a 12 muffin recipe into a 6 jumbo muffin recipe. Topped with coarse turbinado sugar, they glistened as I brought them from the oven. Perfection, especially with a cold glass of milk. I felt like I was in a coffee shop instead of my humble study.

Here is the recipe I run to always when I crave these. You won't be disappointed with this tried-and-true version:

Grandpa's Blueberry Muffins (from "The Family Baker")

2 large eggs, at room temp.
1/2 c. plus 2 T. milk
1/4 c. (1/2 stick) unsalted butter, melted, or canola oil
2 c. unsifted all-purpose flour
1 T. baking powder
1/2 t. salt
2/3 c. granulated sugar
1-1/2 c. fresh blueberries, picked over, rinsed, and blotted dry (or whole frozen blueberries rinsed and rid of all ice particles)

Topping:
granulated sugar (or turbinado)

Preheat oven to 400 degrees. In large bowl, whisk together the eggs, milk, and melted butter. Place a sifter over the bowl and measure into it the flour, baking powder, salt, and sugar. Sift into liquid ingredients and mix just to blend; don't overbeat. Gently stir in the berries.
Divide evenly among 12 greased muffin cups, and generously sprinkle tops with sugar. Bake 18-20 minutes, or till golden brown on top and cake tester comes out clean. Cool on wire rack. Serve warm. Makes 12.

(to make 6 jumbo muffins, reduce oven temp. to 350 and bake 25-30 minutes)

85% pure bliss

2005-08-01T07:39:00.000-05:00

Chocolate. Just the word sends waves of glee through a crowd. The mere mention of a chocolate dessert of any kind signals an "ooooooh" response almost always.

I am a chocolate afficianiado, to put it mildly. I cannot imagine life without the stuff. I was raised on Hershey's Kisses ("silver bells," or so-termed by Grandpa) almost religiously. Even as a young squirt, I could tell the difference in the quality of some lesser chocolates such as cheap chocolate Easter bunnies or rice-crisp chocolate "coins." I guess you could say my chocolate snobbery started early. It has only grown from there. Today, I have become even more of a critiquer of chocolate, though fine chocolate is a rarity (it ISN'T cheap). Yet when I do have the finer versions of this luscious, dark treat, I can honestly make it last three months in my house before it runs out.

The chocolate bar above is a fine example of such. Ken bought that bar for me for Valentine's Day. "But it's August already!" you might interject. Precisely my point. He actually bought me two identical bars of this chocolate. The first was finished off last week or so. This one has yet to be unveiled.

What exactly is it that makes me adore this confection so passionately? Perhaps it is the fun and childlike feeling I get when I fold over the wrapper for the first time and see that twinge of gold foil ("I've got a Golden Ticket!" I sing it EVERY time.). Perhaps it is the fact that the dark flavor of such high-cocoa-content chocolate makes me feel like I'm sipping a thick, French cappuccino on a riverbank in Europe (the flavor resemblance is uncanny). Perhaps it is the simple way that a small 1/10th of a ounce of this wonderful food can satisfy my sweet tooth craving after a meal...and nothing else can. Perhaps it is true that chocolate really does release endorphins, setting us on cloud nine.

I don't know. All I know is that it is living like a queen to let this fine chocolate melt slowly as I take a 40-second vacation in my own kitchen. Sometimes you don't have to know WHY you like things.....you just know that you do.

Tagged.....you're it!!

2005-07-28T07:48:00.000-05:00

I have been tagged for a cooking blog "meme," a questionnaire of sorts! Imagine my surprise when I checked my comments recently and found this out. I had just last week been saying to Ken that I wish I'd get tagged for one of these fun little things.

So thanks to Grommie at The Power of Cheese for tagging me. I have had so much fun preparing this. Hope all of you fellow food bloggers (and non-food-bloggers) enjoy this deeper insight into my culinary roots and habits.

What is your first memory of baking/cooking on your own?
Well, Mom informs me that I helped her in the kitchen at a very early age (as in 2). I don't have any memories of cooking until I was four, however. I remember cooking up a batch of alphabet sugar cookies from my Sesame Street Library book collection (with Mom's help, of course). I assisted Mom with lots of other food adventures, though....a gingerbread house, peanut brittle, egg nog, brownies, chocolate cakes (can you tell I have a sweet tooth?).
I really didn't get into cooking without anyone's help until I was in high school. One summer, I decided I'd cook dinner for my mom, dad, and sister all week long. I went to the library and got a book of student-geared recipes from all over the globe, the Multicultural Cookbook for Students. Each night was a different country of origin. I even brought in authentic musical backdrops for our meals. Some of these recipes were so delicious that I still use them in my cooking today. And Mom and Dad still talk about me doing this, ten-plus years later. From this point on, I was hooked.

Who had the most influence on your cooking?
I would have to say more than one person, actually. Of course, my mom. Her warm and cozy meals set the mood for fun and relaxation every night at the dinner table. Her hands were as tough as steel....I remember being in awe of how she could touch things which were so hot but it never seemed to burn her. I remember all of the special treats that she prepared for special days (Easter bunny cakes is just an example). I carry on this tradition of going all out for holidays now in my own home.
My grandma also taught me a lot (Mom's mom). She has always been a health-conscious cook, and a no-frills cook, as well. No pretentious snobbery food here....just wholesome, fresh, and Southern fare.
A family friend named Brian stretched my culinary wings a little more as I got into college. I was taken aback by his gourmet sense in the kitchen, and I solemnly intended to come home and recreate the various specialties he served at one time or another.....quiche, antipasto platters, chocolate desserts to die for.

Do you have an old photo as "evidence" of an early exposure to the culinary world and would you like to share it?

(Top left: Yes, that is me at 2 years old, and yes, that is me holding a mixer. And yes, that's chocolate on my face. It started early....the chocolate, I mean.)
(Top right: I received my own kitchen when I was three or so. I cooked up some mean dishes back then. Those were the good ol' days.)
(Bottom left: My third birthday party. Yes, chocolate AGAIN.)
(Bottom right: Me at my aunt Myra's wedding. Wedding cake in hand, also in mouth. I have always been a sucker for wedding cake....much like Grace on "Will and Grace." )

Mageiricophobia - do you suffer from any cooking phobia, a dish that makes your palms sweat?
I hate cooking red meat!! Hate it, hate it! I have tried roasts galore....beef tips....ribs....steaks....you name it. They all turn out bland and tasteless. Good thing I don't really eat red meat much, anyway. I'm sure if I did, I'd be better at cooking it (practice makes perfect). But I refuse to bring more of it into my house just to sharpen that culinary skill. I'll stick with the baking, thank you!
I've also never tried these other things: homemade croissants, roulade cakes (kudos to my mom...she made one this week for the first time....I'm in awe!), and fried chicken.

What would be your most valued or used kitchen gadgets and/or what was the biggest letdown?
My most valued appliance is my KitchenAid mixer....nuff said. I also adore my chef's knife. I also couldn't live without my digital thermometer.....I use it for accuracy in my yeast breads as well as testing chicken's doneness. I also own a Champion juicer, and though I don't use it as often as I should, I wouldn't trade it for the world.
One kitchen gadget I wholeheartedly lust over (but do not own): A Zyliss mandoline.
The biggest letdowns and/or tools which I think are pointless and a total waste of hard-earned money: Silpat, egg separators, strawberry hullers, pie weights, cookie stamps, and cookie presses.

Name some funny or weird food combinations/dishes you really like and probably no one else.
Well, at the risk of sounding culinarily ignorant, I do enjoy a splurge of french fries dipped in milkshakes (though it's been at least 3 years since I've had this treat). I also love peanut butter and mayonnaise sandwiches, and parmesan cheese on air-popped popcorn. I love anything self-described as "salty-sweet."
Other than that, I'm pretty straight-up normal. I am NOT a food quarantiner....i.e., I eat all foods together on my plate (they taste better together).

What are the three eatables or dishes you simply don't want to live without?
1. Chocolate. I mean, a world without chocolate would be a sad, sad world.
2. Bread. All kinds. Bread there? I'm there. I'm a bread purist. Sometimes I enjoy it with cheese, but I never use butter. Just straight up bread for me.
3. Chai tea. In my pursuit to find a healthier drink than coffee, this has become my new drink of choice. Iced, steamed, straight up-brewed. It's all good.

Favorite ice cream:
Mint chocolate chip.

You will probably never eat (again??):
Fresh figs. Calamari. Anything with anise flavoring (including licorice itself).

Signature dish:
My big, fat chocolate chip cookies. The recipe shall remain undisclosed.

AND, I followed my meme forebears here: Question added by Zarah: On average, how many times a week would you cook something to satisfy your sweet tooth? I would say that I only bake desserts when we have company coming. This way I can enjoy it without it sitting around the house and staring at me in the face for the next week. I do splurge when there's a special reason....i.e., we're celebrating something, we're snowed in, our anniversary.

Question added by Cathy: What do you usually eat for breakfast? Cereal. I am a cereal mixer. I am currently mixing these four: Cheerios, Cascadian Farms Raisin Granola, Kashi Heart to Heart, and Kashi GoLean. I top my bowls with fruit in season (blueberries and strawberries now, bananas in winter). I drink lots of water, and a cup of decaf coffee (locally roasted, of course). Occasionally on a Saturday I'll make something special....buckwheat waffles, oat-blueberry muffins, egg bagel sandwiches.

Question added by Alice: What are your stand-by dinner options when you don't have the time or the inclination to follow or create a new recipe? I try to keep easy meal ideas on stock at all times. I buy organic varities, made by Annie's, of the more common Hamburger Helper when times like this hit. We are also ones to grab a PB sandwich or veggie burger when we're tired or busy.

Question added by Karen: What would you like to cook someday that you haven't tried before? Croissants.

Question added by the chronicler: Sweet or savory? Sweet!!

Question added by Grommie: Do you have any food quirks you'd like to admit? I make a mess when I eat things with crumbs. It's so bad that I have restricted myself from eating in my car. I also hate overly greasy foods. I have been known to blot pizza and other such foods with napkins galore to get most of the oil off before consumption. Grease grosses me out! I am terrified of buffets (can you say e-coli waiting to happen?). I hate it when people talk with their mouths full.

And now, to debut the future bloggers who are tagged for this meme:

Snackish
Anne's Food
Brownie Points

Good luck, and have fun!

"Just like Mama's"

2005-07-27T08:09:00.000-05:00

Last night at home group, we had the food theme set up as "just like Mama used to make." Our families are all different, all unique, from different areas of the South (and country), so I was interested to see what panned out.

Fried chicken led the menu parade, followed by mashed potatoes, Savannah red rice, green bean salad, green bean casserole, biscuits. The photo at the right shows us digging into the Mississippi Mud Cake and lemon icebox pie for finishers.

Now that you're all grown up, take a few minutes today to relish in the memories of your mom's home cookin' (or grandma's). Funny how you can make the exact same recipe as she used, but it never does taste quite the same to you. Few things can top my memories of my own mom's brownies, chicken-rice casserole, and spaghetti sauce. I've tried to recreate that same feel when I make these recipes, but it's just not the same....it's not hers. Maybe that's why I tend to cook on the far extreme other end of the culinary charts myself....ethnic anything....just because my home cooking can't hold a match to Mom and Grandma's, and I know it.

Strawberry fields forever

2005-07-26T12:17:00.000-05:00

I can't help but to hum this song as I partake of this red, ripe summer fruit. Did you know that strawberries are the only fruit who wear their seeds on the outside, by the way? I love these little jewels. They are so versatile....cereal toppers, waffle toppers, fruit salad inhabitants, smoothie ingredients, and even muffin enhancers. They are also, of course, delicious eaten plain (even without sugar on them....that just masks their natural sweetness!).

I fell in love with strawberries as a young girl. As a family, we frequented Shoney's quite often after church services on Sunday nights. What did I always get? Even at age two, I could be found sitting there trying to make it through one of their signature strawberry sundaes. I fell absolutely in love with Strawberry Shortcake by age five....I had the complete room decor, the clothes, the stickers, the lunchbox. I always chose strawberry ice cream at the Baskin Robbins counter.

Though things have changed (I've gotten older and have begun to have a more passionate love affair with chocolate), I still love these red gems. And when summer hits, watch out. I will knock you senseless with my shopping cart trying to get to those locally grown showcases.

The strawberry that you see pictured above is from our garden. Ripe, beautiful, tart. Yes, it's true that it is only the size of a nickel, and it probably only weighs 1/2 an ounce. But the flavor is still perceived when you bite into it....it and its five siblings that were harvested this past week. (Next year, our raised bed strawberry plants promise to give us twice as many....we plan to make sure they endure the winter ahead.)

I thought I'd share with you one of our favorite recipes using fresh berries. Though Cooking Light intended it for strawberries, we've substituted bananas, blueberries, and even peaches with great success. (And off the record, this cream sauce is also delish spooned over a piece of cake....that is, if you have some sitting around the house.) This recipe is fantastic for dessert OR as a breakfast accompaniment.

Strawberries with Orange-Ricotta Cream
(serves 2) (from Cooking Light, May 2000 issue)

½ c. part-skim ricotta cheese
½ c. vanilla low-fat yogurt
1 T. sugar
½ t. orange zest
½ t. vanilla
1 c. quartered strawberries

Combine 1st 5 ingredients in a blender; process till smooth. Spoon cheese mixture into a small bowl; cover and chill 3 hours. Spoon ½ c. quartered strawberries into each of 2 small bowls, and top each with 2 T. cheese mixture. Serves 2.

Two fantastic recipes....and some advice needed

2005-07-25T06:59:00.000-05:00

I spent a large part of my Sunday afternoon baking (or rather, waiting around while two separate doughs rose). First of all, I made a rye bread recipe for The Good Home Cookbook (see my post about becoming a tester). Rye bread isn't one of my favorite breads, and I wasn't too familiar with exactly how it should turn out.

I baked the loaves in two loaf pans, and though I baked them for longer than the specified time, there was still a gooey part in the center of them. If I had baked them any longer, however, the edges would have been dried out too much. Any advice on how I could improve the texture and make the bread more homogeneous? Should I bake the loaves on sheets so they won't be as tall and harder for the heat to reach? Or is it mainly due to the fact that the rye breads have molasses in them, which ups the difficulty level of achieving a perfect loaf all by itself? Thanks in advance....

BUT, I made the famous pizza crust recipe (an earlier post, too) and began to construct a Pizza Marguerita for dinner. The pre-baked crust was sprayed with olive oil, then came layers of garden-ripe tomatoes, fresh basil, fresh mozzarella, dollops of part-skim ricotta, parmesan, and salt and pepper. Absolutely divine. One of the finest ways in which to use summer garden tomatoes, I tell you. Oh, wow, I'm gonna miss summer when it leaves.

Too hot for hot pasta

2005-07-21T09:05:00.000-05:00

Yesterday was a blasting 92 degrees where we are, and the last thing I wanted to do was slave over a hot stove at the hottest hour of the day. I turned a dish I was going to serve hot into a cold dish instead.....with satisfactory results.

Before it got unbearably warm, I cranked up the oven and made four (rather odd-shaped, as usual) French baguettes. I then threw together a Caprese Salad...fresh sliced garden tomatoes topped with fresh mozzarella slices, pesto, some olive oil, salt, and pepper. I then set to work on the main dish, a Whole-Wheat Penne Pasta with Tomatoes and Olives. It is a recipe that I came up with, inspired by a dish out of Vegetarian Times Cooks Mediterranean.

The fresh basil packs a punch in this colorful, filling dish. I suggest eating it either at room temperature (antipasto-style) or chilled. Fresh summer tomatoes are a must for this fresh-tasting dish. And don't skimp on the feta.

Whole-Wheat Penne Pasta with Tomatoes and Olives

8 oz. whole-wheat penne pasta (dry)
1/2 c. green olives, halved
1/3 c. shredded fresh basil leaves
2 T. extra-virgin olive oil
2 T. balsamic vinegar
2 garlic cloves, minced
1 T. capers, drained (optional)
1/2 t. dry red pepper flakes
2-3 large tomatoes, chopped
4 oz. crumbled feta or goat cheese
salt and pepper to taste

Cook pasta till al dente; drain. Rinse with cool water. In large serving bowl, combine olives through tomatoes. Add pasta; toss well. Add feta; stir in gently. Serve at room temperature or chill till ready to serve. Serves 4-6.

2005-07-20T08:28:00.000-05:00

Our Christmas in July party for our home group was last night. Crazy? Yes. Fun? Absolutely. We even rounded off the evening with lively Christmas tunes and a White Elephant Gift Extravaganza.

2005-07-20T08:27:00.000-05:00

The tablescape was festive...sparkles everywhere, low lighting. The rest of the menu? Chicken & Dressing, Green Bean Casserole (of course!), Sweet Potato Souffle, Macaroni and Cheese, crescent rolls, hot apple cider. Delicious....even when it's 90-plus degrees outside.

Recipe testing

2005-07-17T09:01:00.000-05:00

I stumbled across an invitation to test recipes on a culinary blog that I frequent, Cooking With Amy. The testing is for a new-to-debut cookbook all about homecooking in America (especially immediately after World War II, when kitchens were thrown into high gear all across the country). I jumped at the chance. What a fun project! And if over five of my reviews are chosen, I get the cookbook free for my collection. Not bad. I have already received an email listing three recipes to begin testing.

If you have a big passion about trying new recipes, leap for this opportunity. Read all about it here (email them to signup).

A cookbook review....The Village Baker's Wife.

2005-07-14T08:05:00.000-05:00

I stumbled across this cookbook by accident. As a naive 21-year-old girl, I suscribed to the Cooks Book Club (or something like that), one of those services where you get five cookbooks for a penny each, then commit to buying five more within the next two years. As much as I loved and used cookbooks, I figured it'd be worthwhile for me to try it out.

I wrote down this title on my order card since it was all about baking, my favorite niche of cookery overall. When it arrived, I was blown away by how amazing this cookbook really is. It is from an actual bakery in California, successful for years, and the recipes inside are tried-and-true, delectable, carefully-chosen ones....I've yet to make a bad one.

Now, let me preface by saying I haven't tried all of its recipes quite yet. The croissants look somewhat easy, yet I chicken out whenever I am inspired to try them. I aim to do so one day, however.

What I have tried have all turned out ten thousand times better than I could have hoped. These recipe spur the greatest compliments I ever get on my cooking. I once told someone that if stranded on a deserted island and I could only bring 2 things with me culinary-wise, it'd be this book with my KitchenAid mixer.

What's inside? The favorites of mine include their famous Key Lime Pie, Apple Pie, Lemon Lust Bars, Chocolate Macaroons, Fudge Crackles, White-Chocolate Macadamia Nut Cookies, Ginger-Molasses Cookies, Lemon-Poppy Seed Cookies, Lavender Shortbread, Mostly Organic Bran Muffins, and the decadent Poppy Seed Cake with Raspberry Whipped Cream Icing (I made this for my own bridal luncheon....delish).

The above selection is just a smigen of what else is within the 300-or-so page book. I give it as gifts. I run to it first when I need a dessert that will make a triumphant statement of some kind. Recently published in a paperback, as well. Go find this book.

2005-07-13T10:44:00.000-05:00

This week, our home group theme was "Tapas Night." These little hors d'ouvres were a huge hit. The variety in the dishes couldn't have been more perfect! Mingling was the idea of the evening....little plates, lots of trips to the food table, lots of good conversation. We will have to repeat this one soon....I think everyone loved it. Pictured here, cucumber tea sandwiches.

2005-07-13T10:42:00.002-05:00

Baked pita chips with black bean hummus.

2005-07-13T10:42:00.001-05:00

Wings n' things.

2005-07-13T10:42:00.000-05:00

Mini pizzas.

2005-07-13T10:41:00.003-05:00

Fried ravioli.

2005-07-13T10:41:00.002-05:00

Spinach-artichoke dip.

2005-07-13T10:41:00.001-05:00

Veggies and dip. Yay for some green on the table!!

2005-07-13T10:41:00.000-05:00

Jennie's mini blueberry cheesecake tarts.

2005-07-13T10:40:00.002-05:00

Jake, Brian, and Ben.

2005-07-13T10:40:00.001-05:00

Sara and Jennie (and babies).

2005-07-13T10:40:00.000-05:00

Skye.

Jewels of summer

2005-07-10T21:00:00.000-05:00

I put to good use today the orchard-fresh peaches that I purchased at Callaham's....I baked a succulent peach-blueberry crisp. Topped with a scoop of low-fat vanilla frozen yogurt, it was heaven in a bowl.

And not a dessert to make you feel guilty afterwards, either, mind you. I took the liberty to alter the Better Homes & Gardens cookbook recipe to make it more Meg-friendly (i.e., health-conscious)....I used whole wheat pastry flour instead of white, used raw cane sugar instead of granulated, and organic steel cut oats in place of regular. It's always a risk to switch things out like that, but this time, it resulted in a winner (thus said our tastebuds).

One bite of anything peachy, and your mouth turns into a slow smile. "Mmmm...it's summer." May summer last forever.

2005-07-10T09:24:00.000-05:00

We journeyed to Callaham's Peach Orchard yesterday. We could not leave without purchasing some of their delicious produce. I now have a 1/2 gallon of juicy peaches and a pint of blackberries in my kitchen, waiting to be turned into something wonderful.

2005-07-10T09:22:00.000-05:00

Plums, farm fresh and oh-so-tart.

Night on the town

2005-07-09T08:38:00.000-05:00

Ken and I got the opportunity to go on a date last night, just the two of us. That is an escape that is not as common as it once was before parenthood, and so we relish every minute together when we have an evening like that.

We headed to Greenville, a town 30 miles away, to eat at one of our favorite downtown spots, Trio. The brick-oven pizzaria boasts many other types of menu items as well....calzones, homemade pastas, etc. Ken and I almost always get personal pizzas, though, since their selections are so culinarily creative. I always eat three pieces, he eats five....then we have several to take home for the next day's lunch. It works out well.

I opted out of my favorite pizza, Pizza Marguerita, for BLT pizza this time around. It's just what it sounds like....tomato sauce, fresh tomatoes, sizzling bacon pieces, cheddar cheese, all topped with mayo-coated lettuce. (Lettuce on a pizza? Oh, yeah. Don't knock it till you try it.) Ken selected the White Pie, a slathering of ricotta cheese, mozzarella, garlic, and sun-dried tomatoes (liars! those aren't white!).

(I apologize that I don't have mouthwatering photographs available for your viewing. Silly me left our camera at home.)

We topped the evening off with a stop by the Marble Slab Creamery, of course, despite the line forming out the door onto the sidewalk. You can't pass up ice cream in July, of all months.

The greatest line of the evening? We asked our waitress at Trio about signs we'd seen advertising a West End saturday market during the summers. She wrinkled her nose. "Well, it's kinda like a farmer's market. I guess if you're a PRODUCE kind of person, you'd like it....you know, if you're into that kinda thing." With a flip of her hair, she was gone. I looked at Ken and we smiled. We are SOOO into "that kind of thing."

Garden bounty

2005-07-07T08:34:00.000-05:00

Our garden is starting to roll in its bounty....so much that we can't keep up with it all (that's not a bad thing). We have zucchini coming out of our ears, and we also noticed yesterday that it won't be longer than a week before we have armloads of corn and okra to harvest in.

I struggled to find out what to do with all of the zucchini....and I have come up with some really nice recipes. They are very varied, so we've yet to grow tired of this vegetable. Just look at the array:

- Whole Foods Market's Summer Soba Noodle Salad
- Zucchini-Walnut bread (I made this last night....delish)
- Penne with Zucchini and Ricotta (a Cooking Light recipe)
- Cheese-Stuffed Zucchini Boats

Among my future recipes to try include: Zucchini Parmesan, Oven-Fried Zucchini Chips, and my old-standby, Thai Chicken Curry with Zucchini over Rice Noodles.

Anyone have any more zucchini recipes that I could steal? I have a feeling I will run out of new recipes to try way before I run out of zucchini.

Shocked

2005-07-01T19:51:00.000-05:00

So.....I received a call from the assistant editor of Cooking Light this afternoon as I was trying to balance the two tasks of feeding Gardner his lunch and steaming green peas on the stove. She explained to me that one of the recipes I'd remitted a few months back had been chosen by their test kitchens for publication. My heart lept, my stomach flip-flopped. I couldn't believe it.

I had about as crazy a reaction two Novembers ago as I calmly sat on my couch with a cup of chai tea, opening the newest issue I'd received in the mail. As I turned the page, I saw my name, my recipe, and even a beautiful photo of my submitted Wholesome Morning Granola. I fell off of the couch, and Ken came running. I couldn't dream of it happening twice to the same girl....a novice "chef"....housewife, even.

I do not want to toot my own horn, but instead I just want to share this tidbit, feeling that you will rejoice with me as my culinary friends. Please look for my "Apple, Pear and Cranberry Compote" recipe in the October 2005 issue, right around the corner.

And do suscribe to Cooking Light. It's awesome.

Apples and.....lemons

2005-07-01T19:32:00.000-05:00

I was in a "let's use fresh fruit in my cooking" mood today, and so when planning the menu for tonight's dinner guest (Cpl. Jason Richbourg, dropping in on us while on leave from his Marines unit), I opted for two dishes which spotlighted two different fruits.

The first is technically a dish that should be reserved for the onset of the autumn season....Apple-Cheddar Spoonbread....comfort food at its finest....but Ken convinced me to make it tonight. It was certainly a winner, as most of Southern Living's recipes are (albiet not very health-conscious).

For dessert, Ken pleaded with me not to make something chocolate. (That's right, everyone, I, a chocolate enthusiast (to put it mildly), married a man who doesn't care for the stuff.) So, I opted for the next best thing....a lemony flavored "something" that fits perfectly into a sweltering, summer day. I did not have the time to make ice cream, nor the ingredients on hand....so I turned to ol' trustworthy, CookingLight.com, and stumbled upon Lemon Poppy Seed Pound Cake. I baked it in a cathedral bundt pan instead of the called for loaf....and it did turn out decadently (at least to look at....the flavor wasn't bad, either).

So I share these two delectable recipes with you now. Make the cake now, save the spoonbread till early fall (or break tradition like I did and try it tomorrow). I guarantee neither will disappoint.

Cheddar-Apple Spoonbread

1 large red onion, chopped (1 cup)
1/2 stick butter (1/4 c.)
1 (8-1/2 oz.) package corn muffin mix
2 (4 oz.) containers applesauce
1 (8 oz.) container sour cream
4 oz. shredded cheddar cheese (1 c.)
1 egg
1/3 c. water
3 fresh sage leaves, snipped (1 t.)
ground black pepper
1 medium red apple, very thinly sliced
melted butter
sage leaves

Preheat oven to 375. In medium skillet, cook onion in hot butter about 5 minutes or till tender.
In large bowl, combine muffin mix, applesauce, sour cream, cheese, egg, water, snipped sage, and few dashes pepper. Stir in onion mixture. Pour into 2-quart square casserole (greased).
Bake for 25 minutes. Brush apple slices with melted butter and arrange on top. Bake 25-30 more minutes or till golden brown across the top. Let cool in pan on rack for 15 minutes before serving (may sink slightly in center). Sprinkle on sage leaves for garnish.
Serves 8.

Lemon Poppy Seed Pound Cake

1 cup granulated sugar
1/3 cup butter or stick margarine, softened
2 large egg whites
1 large egg
1 tablespoon grated lemon rind
1 teaspoon vanilla extract
1 2/3 cups all-purpose flour
2 tablespoons poppy seeds
1 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
3/4 cup low-fat buttermilk
2/3 cup powdered sugar
4 teaspoons lemon juice

Preheat oven to 350°.

Coat an 8 x 4-inch loaf pan with cooking spray; dust with 1 teaspoon flour. Set aside.

Beat granulated sugar and butter at medium speed of a mixer until well-blended (about 4 minutes). Add egg whites and egg, 1 at a time, beating well after each addition. Beat in lemon rind and vanilla. Lightly spoon 1 2/3 cups flour into dry measuring cups; level with a knife. Combine 1 2/3 cups flour and next 4 ingredients (flour through salt), stirring well with a whisk. Add flour mixture to sugar mixture alternately with buttermilk, beginning and ending with flour mixture. Pour batter into prepared pan; bake at 350° for 1 hour (mine only took 30 minutes) or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Poke holes in top of cake using a skewer. Combine powdered sugar and lemon juice in a small bowl; brush over warm cake. Cool completely. Yield: 12 servings

Pizza Pie

2005-06-30T06:16:00.000-05:00

Last night, our "Lost crew" got together and had a make-your -own-pizza- factory in mass production. A spur- of-the- minute decision meal-wise, I had my doubts that it would all come together....but it did, and how harmoniously. I might even venture to say that it was our tastiest meal together yet. The foundation of a great pizza (in literal terms, too) is a well-made crust. I have been through piles of recipes. The ones I tried in the past were either too flat, too dense, too chewy, or the biggest problem: The center of the pizza was still dough, no matter how long I baked it.

That all changed when I stumbled across a crust recipe that I received free in the mail, as random as that sounds. This crust is unbeatable. It is pre-baked before the toppings are added, and then popped back in to achieve golden perfection around the rim.

Here is the awe-inspiring crust recipe....it will make your pizza guests swoon. Enjoy!

Perfect Pizza Crusts

1-1/4 c. warm water (105 to 115 degrees F)
1 envelope (.25 oz.) active dry yeast
1 t. sugar
1 T. olive oil
1 t. salt
3-1/2 c. all-purpose flour
2 t. cornmeal

Place water in a large bowl. Sprinkle yeast over water; stir in sugar. Let stand 5 minutes. Add oil and salt. Stir in flour until dough pulls away from sides of bowl.
Turn dough out onto floured surface. Knead till smooth, 8-10 minutes. Coat large bowl with cooking spray; place dough in bowl, turning to coat. Cover loosely with plastic wrap. Let rise in a warm place till nearly doubled, about 45 minutes. Punch down down; let sit 5 minutes.
Preheat oven to 450 degrees F. Coat 2 12" pizza pans with cooking spray and lightly sprinkle with cornmeal. Divide dough in half. Roll each portion onto pans to form circles (with a rim). Bake crust for 8 minutes, or till lightly golden (press out any air bubbles that may arise during cooking).
Remove from oven and top with ingredients of choice, then return back to oven to cook another 10-12 minutes.
Makes 2 pizzas.