Step by Step in the kitchen

Santa Fe Salmon and an award

2012-02-16T12:08:00.000-08:00

Before I tell you about this yummy fish dish, I have to say thank you to Bobbi Marshall at Bam’s Kitchen for nominating me for a Reader Appreciation Award. Bobbi currently lives in Asia and her blog features “unique international dishes that even teenagers will enjoy”.

According to Bobbi, the rules of this award are to:
. Award your top (up to 6) bloggers who have commented the most.
. Be thankful.
. You cannot award someone who has already been awarded and you cannot give the award back to me.
. Don’t forget to tell the bloggers you’ve awarded.
. If you don’t want to pass on this award, just admire it.

I’m nominating four fellow food bloggers. I don’t think they’ve been nominated before, but even if they have, they deserve it again. Super bloggers! Check them out and let them know I sent you.

1 ~ Choc Chip Uru from Go Bake Yourself. Choc Chip Uru is a favorite not just because she bakes, or just because she specializes in chocolate, but also because she has a wonderful way with words. CCU is an Australian high school student and will awe you, I’m sure, as much as she does me.

2 ~ Anna and Chelsea from Hidden Ponies. Sisters Anna and Chelsea share recipes, including lots of sweets and bits of their family life with their readers. They often invite other family members, just as talented with food and writing, to guest post on their blog.

3 ~ Jay from Tasty Appetite. If you appreciate foods from India, like I do, you look forward to reading Jay’s blog and trying out her many recipes, including lots of vegetarian offerings.

4 ~ Cory from Zesty Cook. Zesty makes the best hardy foods yet isn’t afraid to experiment as evidenced by his recent Gluten Free Oatmeal Chocolate Chip Cake with Cream Cheese Frosting.

So thanks again to Bobbi for the nomination for a Reader Appreciation Award, and now on to the recipe.

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I absolutely love salmon. Talapia is good, so is tuna, but salmon has to be my favorite. I’ll eat it plain or doctor it up when the urge hits me. This is a very simple recipe created to use up the Philadelphia Santa Fe Blend Cooking Crème in my refrigerator. Just a few ingredients and a few steps take this dish to a higher state of deliciousness.

SANTA FE SALMON
(Serves 2 ~ multiply ingredients to serve more according to your needs)

Ingredients...

1 tablespoon Extra-Virgin Olive Oil
6 ounces Salmon, cut into bite-size pieces
1/2 lemon
1/4-pound Brussels sprouts (cleaned, ends cut off and each Brussels sprout cut in half)
2 Roma (plum) tomatoes, each cut in 3-4 wedges
Dried basil
Philly Cooking Crème, Santa Fe Blend

Directions...

1. Heat EVOO in saucepan large enough to accommodate all ingredients.
2. Arrange salmon, Brussels sprouts and tomatoes in pan and drizzle all with lemon juice. Toss lemon in pan, too.
3. Sprinkle tomatoes with dried basil

4. Cover and cook 4-5 minutes over medium-low heat.
5. Remove salmon and set aside. Continue cooking vegetables 4-5 more minutes until Brussels sprouts are easily pierced with a fork or sharp knife.

6. Remove lid, return salmon to pan and stir in 1-2 tablespoons Cooking Crème.
7. Microwave additional Cooking Crème for 15-20 seconds (while salmon and vegs stay warm in pan). Serve at table with salmon.

Halwa Gajar

2012-01-26T06:25:00.000-08:00

Thali, a local restaurant here in Corning NY, serves a delicious carrot dessert, Halwa Gajar, or Gaajar Kaa Halwaa, popular in North India. When they had their luncheon buffet, I would always end my meal with Halwa Gajar. I liked it so much that I searched the Internet, and this is the mixture I came up with that’s closest to Thali’s dessert.

Only seven ingredients (and two of them are optional, but really add to the taste and texture). Don’t you just love recipes that call for so few ingredients!

HALWAY GAJAR

Ingredients...

1-pound shredded carrots
Heaping tablespoon coconut oil (or ghee)
5 tablespoons granulated white sugar
1/2 cup coconut milk (can substitute evaporated or sweetened condensed milk)
4 cardamom pods*
Optional: a handful each of raisins and pistachios (you choose the size handful)

Directions...

1. Saute the shredded carrots in oil or ghee.
2. Stir in sugar. Continue cooking over low heat, stirring often, until sugar melts and paste thickens.

3. Add cardamom and milk. Cook over low heat and stir occasionally until thickens.

4. Add raisins and nuts when ready to serve, warm or chilled.

A few special notes about this recipe:

* Yes, you can “heap” coconut oil because it comes in a slightly solid state.

* I use a small mortar and pestle set to crush the cardamom pods open. Remove the broken pieces of pod and then crush the black seeds. Do not remove the seed shells at this point; just pour it all into the mixture.

* If you shred your carrots by hand, like I do, don’t bother with the last couple of inches. Save your fingers! Slice those ends, steam them, add a bit of butter and/or olive oil, kosher salt and freshly ground black pepper.

When you eat your Halwa Gajar, be prepared for a very sweet taste, one that will lure you back for more. Carrots on their own are sweet, but add milk and granulated white sugar. Oh, and did I mention raisins--aka grapes--which are loaded with sugar?

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Leftovers

2012-01-19T10:59:00.000-08:00

Step by Step in the Kitchen came into being in September 2011. It hard to believe it’s only been four months that I’ve been having such fun cooking, taking pictures and blogging about food!

I started with a salad and have worked my way through entrees, lunches, cakes, cookies, cupcakes and several other foods that don't fit in those categories. And the “topping on the cake” is that, through this blog, I’ve met so many wonderful readers and fellow bloggers.

Today I thought I’d rehash 2011, thus the name "Leftovers". I’ve listed the foods with their hyperlinks, so just click on whatever sounds good and it will take you to the applicable blog entry. It’s never too late to make comments or ask questions. All feedback comes to my email, no matter how far back you go.

Click on any photo and you'll see a close-up, large version.

SALADS...

Stir Fry Salad

ENTREES...

Raspberry Scallops

Roasted Brussel Sprouts with Chicken and Pancetta

Sloppy Janes

Spaghetti Squash Dinner

Fish Sticks, Spaghetti Squash, Tomatoes and Peas

Salmon with Curried Lemon Sauce

Slow Cooker Stew

Quick and Easy Lunch

Mushroom Grilled Cheese Sandwich

DESSERTS...

Creme de Menthe Brownies

Apple Almond Cake

Halloween Finger Cookies

Halloween Ghost Cupcakes

Peanut Butter Blossoms

Chocolate Pomegranate ‘Everything’ Cookies

Candy Cane Cookies

Best Brownies I've ever tasted!

MISCELLANEOUS...

Roasted Cardamom Applesauce

Stove Top Stuffin’ Muffins

Pie Crust Prep - Part 1

Pie crust prep - Part 2

Cooking with Kids: Rich Chocolate Pudding and Heart Smart Corn Pancakes

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Martha & Me cook Roasted Fennel and Artichoke Hearts

2012-01-09T17:20:00.000-08:00

I was looking through my latest issues of Martha Stewart Living magazine before turning them into a table, and came across a recipe for Roasted Fennel and Artichoke Hearts in the February 2012 issue.

Before I move on to that recipe and the one I invented to go with it, I know you’re wondering “what table?”. Well, there it is at the top of this blog entry and I’ve made two others besides. Found the idea on Pinterest and have to say I love that site.

Roasted Fennel and Artichoke Hearts is so simple and has only five ingredients, plus salt and pepper. Here’s Martha’s recipe which makes 2 servings:

Ingredients...

1 fennel bulb (12 ounce), cut into 3/4-inch wedges. 1 tablespoon fronds reserved for garnish.
1 can whole artichoke hearts in water (13.75 ounces), drained, patted dry, and cut in half lengthwise
3 tablespoons extra-virgin olive oil
Coarse salt and freshly ground black pepper
1 teaspoon fresh lemon juice
2 tablespoons roughly chopped flat-leaf parsley

Directions...

1. Preheat oven to 425-degrees. Arrange fennel and artichokes on a rimmed baking sheet. Drizzle with 2 tablespoons EVOO, and season with salt and pepper. Roast vegetables until caramelized on both sides, about 35 minutes, tossing after 20 minutes.
2. Drizzle with remaining EVOO and the lemon juice. Add parsley, and toss to combine. Garnish with fennel fronds.

My only suggestion for this recipe would be to line your baking sheet with aluminum foil. Much easier to clean!

While the fennel and artichoke hearts roasted in the oven, I created another dish to serve with them for supper. What shall I name it? Hmmm... what about Chicken, Veggies, and CousCous.

No exact measurements for this one ‘cause I just grabbed what I had at hand and put it all in a pan on the stove:

olive oil
butter
sliced yellow onion
sliced mushrooms
chopped carrots
raw spinach
leftover chicken
couscous
kosher salt
freshly ground black pepper

1. Heat olive oil and butter over medium low heat. Add onion, mushrooms, and carrots. Cook while cutting up chicken and putting couscous in measuring cup (cover couscous with water).

2. Add spinach, chicken, couscous, water and S&P to pan, cover, turn heat to low and cook for 7-10 minutes.

And that’s how Martha and me -- I mean “I” -- cooked an absolutely delicious supper tonight!

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Southwestern Stuffed Spaghetti Squash

2012-01-03T10:48:00.000-08:00

My only argument against cooking with any kind of fresh squash is that it’s so difficult to cut into, or to peel. Well, thanks to BevCooks.com, I not only now know how to get into a squash via the easiest way in the world, but also I have a new and (personally) tried and true recipe to add to my 3-ring binder.

I’m not kidding about the squash. Whatever kind I’ve used -- butternut, acorn, spaghetti squash -- each time I’d try a different method of peeling, cutting and baking. None was satisfactory. Until now.

Bev Weidner, blogger extraordinaire, makes it simple. I’ve tried her idea for spaghetti squash, as used in Southwestern Stuffed Spaghetti Squash and next time I cook another kind of squash, I’m going to try the same method.

Bev did not peel, cut, nor de-seed her squash. She simple (after washing the outside of it, I assume) stuck it in a preheated 375-degree Fahrenheit oven. Cooked it for 50 minutes, then took it out and let it cool for 30 minutes. After that, it was easy to cut in half, remove the seeds (I used a grapefruit spoon) and pull out spaghetti-like strands with a fork.

I’m guessing I could use the same cooking method with butternut or acorn squash, and after removing the seeds, if I want to have a cubed version, I could maybe use a melon baller. Anyone else have thoughts on this? Let’s make life easy!

My daughter and the grands (4 and 8) helped me eat the Southwestern Stuffed Spaghetti Squash last night. I cooked the squash and prepped everything else earlier in the day, then we took the boys to Barnes & Noble to use their Christmas gift certificates.

Assembling and warming the final product didn't take long. Corn (tortilla) chips were great for scooping with occasional help from forks and little fingers. Everyone was delighted with the tastes and textures.

Daughter suggested sour cream for next time (ah, next time!). I like to keep plain Greek yogurt around and it would have been a tasty topper, but this time I only had vanilla Greek yogurt. Doesn’t matter, the boys added it anyways!

Again, thanks to Bev Weidner at BevCooks.com. And a reminder, if you want to make this dish, go straight to Bev's blog and you'll find her complete recipe for Southwestern Stuffed Spaghetti Squash.

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Roasted Brussels Sprouts with Chicken and Pancetta

2011-12-29T12:06:00.001-08:00

Roasted Brussels Sprouts with Chicken and Pancetta is another recipe based on one in Woman’s World magazine (November 21, 2011). I began reading WW a few months ago and mostly like it for the foods and the crossword puzzles. Crossword puzzles are supposed to be good for your brain as you get older. My aging brain can use all the help it can get!

I am truly a fan of Brussels Sprouts! They are one of my favorite veggies. And any vegetable that is roasted tastes 50% better than something boiled, steamed or microwaved.

I added chicken to the original recipe, just because I happened to have a small piece of it to be used up. It was a good decision.

WW created the recipe to serve 8. I halved it since it’s just me at the table. After several days of Brussels Sprouts, I had eaten it all and was thoroughly satisfied.

ROASTED BRUSSELS SPROUTS WITH CHICKEN AND PANCETTA
(Serves 4)

Ingredients...
2 medium leeks, white and light green parts only
2 tablespoons butter
1 pound fresh Brussels sprouts
4 ounces chicken tenders
2 ounces pancetta, diced (about 1/2 cup)
1/8 teaspoon each salt and pepper
1 tablespoon extra virgin olive oil (EVOO)
1/4 cup sweetened, dried cranberries

Directions...
(I like to prep my ingredients before preheating the oven. Your best bet is to read through the recipe and estimate how long prepping will take compared to how long it will take your oven to preheat.

1. Preheat oven to 425-degrees Fahrenheit.

2. Cut each leek in half, lengthwise, then cut each half into 1-inch wide pieces. Wash leeks in a bowl of water, changing the water several times. Drain thoroughly and pat dry with a paper towel.

3. Cut the hard end off each Brussels sprout and remove 1-2 outer leaves.

4. Cut chicken into bite-sized pieces. The pancetta is often sold in diced form; if not, this is the time to dice it.

5. In medium skillet, melt butter over low heat, then transfer to a large bowl.

6. Add remaining ingredients EXCEPT CRANBERRIES to butter in bowl. Stir to thoroughly coat all ingredients.

7. Spread in single layer in an ungreased jellyroll pan.

8. Roast 20 minutes, then stir. Roast approximately 5 minutes more, or until sprouts are browned and pancetta is cooked through.

9. Remove from oven, sprinkle with cranberries and spoon into serving bowl.

To me this was a complete meal. If you are a family of 3 or four, you might want to add more chicken.

Absolutely delicious!

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Cooking with kids

2011-12-23T15:31:00.000-08:00

Damian, 8, and Devon, 4 -- my grandsons -- came over last night while Mom and Dad were grocery shopping. I couldn't resist the opportunity to cook with them and take photos for Step by Step in the Kitchen.

My plans included cooking only two items. That's enough. Two kids in the kitchen and one item each should keep things simple.

Devon and I made Homemade Rich Chocolate Pudding. You can find the recipe on Bam's Kitchen, a food blog I recently discovered and to which I now subscribe. It's a fairly simple recipe to work on with a 4-year old as long as there is an adult to help keep the cocoa canister upright, remind the child to whisk/stir slowly, and to step in when things get hot!

Once all the pudding ingredients were on the counter, I set Damian to work making pancakes with Heart Smart Bisquick, skim milk, an egg and some leftover corn. As Devon and I mixed the ingredients for the pudding, I pulled out the Crisco and a piece of wax paper and explained to Damian that the pan would be hot enough to grease when he could sprinkle a few drops of water in it and see them sizzle. He used a lot of water, starting as soon as the burner was turned on!

Damian was quite independent in his pancake adventure so Devon and I made pudding. Bam’s directions are pretty simple. However, it’s like juggling when you’re watching two kids at work. The pudding’s first three minutes in the microwave (yeah, it’s that simple) went well, then we stirred and heated an additional minute at a time to thicken the pudding. After a couple of additional minutes, the pudding was getting hot -- though not thick enough yet -- so I did the stirring and Devon set the timer.

I never suspected a thing...

Meantime the pancakes were piling up...

Damian did a darn fine job!

Yum, corn pancakes with real maple syrup. Devon hasn’t quite mastered the art of pouring slowly and carefully. The syrup for my pancakes was the overflow from his plate! He did have fun finding the corn kernels, picking them out and eating them separate from his pancakes.

After supper, Damian dished up the pudding. Devon was busy playing.

Homemade pudding is so much better than boxed, store-bought stuff. By the way, Bam said this could be made with skim milk but is much better with whole. I happened to have skim and just under a cup of Half’n’half, so I combined them for an awesome result.

You can see Devon sampling his masterpiece at the beginning of this blog entry.

Damian testing the pudding...

Then he and I experimented, while Devon continued to play. I explained about crepes, thinned the batter a bit, and made my version of a crepe which he filled with chocolate pudding. A fine joint effort to end the evening.

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MUSHROOM GRILLED CHEESE SANDWICH

2011-12-20T16:05:00.000-08:00

I absolutely love food blogs and am subscribed to about a dozen. Tis the season for cookies and other desserts, with a few “healthy” foods in between, for most of them. I have to admit to the same addiction to sweets for this Christmas season.

Today I’m going to back up a week or so to when I made the most delicious Mushroom Grilled Cheese Sandwich. I first saw this sandwich on Closet Cooking - a blog by Kevin in Canada. Be sure to take a look at what he has to offer. These men sure can cook and not just meat and potatoes!

You should see me when I try out someone else’s recipe. Unless I’m absotively sure I’ll be making the recipe numerous times (such as those that include chocolate), I run back and forth to my computer to find out what the next ingredient is and what to do with it.

Meantime, I have a notebook with me in the kitchen and I make notes on what I do different and what I discover about the original recipes.

According to my notebook, I made this sandwich twice. Kevin, if you can be decadent, I can be even more decadent. I’ll tell you and our readers about it in a minute. Meantime, here’s the original recipe and some photos of my version which is not as gooey, melty looking as Kevin’s.

Kevin’s Mushroom Grilled Cheese Sandwich

Ingredients...

1 tablespoon butter
1 tablespoon olive oil
1 small onion, sliced
8 ounces cremini mushrooms, sliced
2 cloves garlic, chopped
1 teaspoon thyme, chopped
1/4 cup white wine or broth
salt and pepper to taste
1 tablespoon parsley, chopped
1/2 teaspoon truffle oil (optional)
1 cup fontina or gruyere, shredded
1/4 cup parmigiano reggiano, grated
4 slices bread
2 tablespoon butter

Directions...
Melt the butter and heat the oil in a pan over medium heat.
Add the onion and saute until tender, about 5-7 minutes.
Add the garlic and thyme and saute until fragrant, about a minutes.
Add the cremini mushrooms and saute until the start to caramelized and turn golden brown, about 10-15 minutes.
Add the wine, deglaze the pan and cook until most of the liquid has evaporated.
Season with salt and pepper and remove from heat and let cool a bit.
Mix the cheese into the mushrooms.
Butter one side of each slice of bread and place 2 in the pan buttered side down.
Top each with 1/4 of the mushroom mixture and finally the remaining slices of bread with the buttered side up.
Grill until the cheese has melted and the bread is golden brown, about 2-4 minutes per side.

Okay, so that’s Kevin’s version and here are my notes about my first endeavor:

*The gruyere was expensive, so I purchased the fontina. Good choice, a yummy cheese. The parmigiano reggiano was very expensive, so I ended up choosing a mix of parmigiano reggiano and pecorino romano.

*I made one sandwich the first time using a bit less than half the cheese. That’s a lot of cheese! My bread slices were big, so my version doesn’t overflow as much as Kevin’s did.

Here’s my first sandwich...

The next night, I made another sandwich. Be still, my heart. I added a bit of crushed red pepper flakes, just a small amount on the end of a teaspoon. I like a bite of heat, not an overwhelming mouthful. I also added a heaping tablespoon of cream cheese. That’s full fat cream cheese, not lite or fat free!

You’ll notice that the cheese did not melt as much as it did in the first sandwich. Probably because I took it out of the pan sooner than before so it wouldn’t get as brown.

So there you have it. If you’re not totally overloaded on coma-inducing, sugary treats and cholesterol-laden entrees, give Kevin’s Mushroom Grilled Cheese Sandwich a taste. Thanks, Kevin, for letting me use your idea!

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Christmas Candy Cane Cookies

2011-12-18T17:47:00.000-08:00

Candy Cane Cookies have been a long-time tradition in my house. They started the year my son was born, thirty-nine years ago! When he grew up, I continued to make them and shipped them to him. Seems like I’ve sent them every Christmas, but I can’t swear to that.

This December my baby boy is celebrating his 21st year in the United States Air Force. Congratulations, Senior Master Sgt. His candy canes are packed in little tea tins and ready to pop in the mail tomorrow along with a few other goodies.

I know there are all sorts of recipes out there for these cookies, but I give full credit to Betty Crocker. Thanks Betty...

Ingredients...

1 cup plus 2 tablespoon granulated sugar
1 cup softened butter
1/2 cup milk
1 egg
1 teaspoon each vanilla and peppermint flavoring
3-1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
red food coloring
peppermint candy

Directions...

1. Preheat oven to 350-degrees Fahrenheit.
2. Cut parchment paper to fit cookie sheets. Best to use parchment so you don’t have to scrub the cookie sheets after baking each batch.
3. In large bowl, cream 1 cup (save the 2 T. for later) sugar and the softened butter.
4. Mix in milk, egg and flavorings.
5. Whisk together in medium bowl: flour, baking powder and salt. Add to liquid ingredients and mix well.
6. Divide dough in half and color one with the red food coloring.

7. Form long rolls with each color. I usually make up the cookie dough a week or two ahead of time, roll it up, wrap it in plastic and foil, and freeze it until I’m read to bake and mail.

8. Cut each roll into 16 pieces. Roll each piece separately to desired size; twist two colors together, place on cookie sheet and curve one end. Leave plenty of space around each cookie.

9. Bake 8 minutes, remove pan from oven. Sprinkle each cookies with a mixture made of 3 tablespoons of crushed peppermint candy canes and 2 tablespoons sugar. Bake 2 more minutes. Remove from oven and cool. At this point you’ll understand why I recommended using parchment paper. Not all the sugar and crushed candy stays on the cookies.

I forgot to count, but this recipe made 40 or 50 cookies.

Since I forgot to pick up some peppermint flavoring, I added an extra 1/2 teaspoon of vanilla.

Experiment with the sizes and the way you shape your candy canes. Every year I seem to do them a bit differently. This year I took a piece of each dough, rolled them together, twisted them, and rolled them a bit more. Whatever works for you is okay.

Just to let you know what’s coming up, sometime, if I every catch up with my cooking... mushroom grilled cheese sandwiches, cranberry chocolate cheesecake, roasted butternut squash, and spinach brownies. That’s right, Spinach Brownies! A great appetizer for Christmas or New Year’s parties and not a drop of chocolate.

Merry Christmas!

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BAKE SALE SUCCESS

2011-12-09T13:50:00.001-08:00

No ingredients, no directions today. Just some photos to induce drooling, like the Soft Orange Marmalade Cookies pictured above.

I spent the morning and part of the afternoon at a Senior Center Christmas Craft and Bake Sale. I actually didn’t bake anything. Sold some crafts I made instead.

Banana Bread

All those baked goodies looked so-o yummy that I couldn’t resist taking pictures and decided to send them your way. Maybe inspire you to look for some of the recipes needed to create these lovelies.

Pumpkin Chocolate Chip Bread

Bite-sized frosted cookies

Frosted Cinnamon Buns

Apple Cake

The first part of the sale was slow, but eventually took off. All the Bake Sale items were sold, with people lining up trying to be the first to get the huge raspberry and blueberry pies which went for only $6!

Apple Pie, made with fresh apples not a canned filling

Black Raspberry, also made with the real fruit and not a can of filling

Now don't you wish you had been there? Look around. With Christmas fast approaching, there has to be a bake sale, and a craft sale, somewhere in sight.

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CHOCOLATE POMEGRANATE "EVERYTHING" COOKIES

2011-12-08T18:11:00.000-08:00

I’m a big fan of the Hidden Ponies blog by sisters Anna and Chelsea. Their recent recipe for Chocolate Pomegranate Oatmeal Cookies caught my eye and I went straight to the Supermarket to buy a pomegranate so I could try this recipe!

You’ll find the original recipe here. I made a few adjustments. Why? Just because I can.

*No quick cooking oats in the house, so I used old-fashioned rolled oats (from Bob’s Red Mill)

*I used coconut oil in place of butter. A suggestion I found online was to use 3/4 cup coconut oil in place of 1 cup of butter. Because of the rolled oats, I decided a bit more moisture might be useful so I used the same amount of coconut oil as was required for the butter.

*I happened to have about 4 ounces of Scharffen Berger Bittersweet Chocolate leftover from another recipe. Just the amount I needed.

*Pomegranate seeds have a slight crunch when you bite into them. I decided to add to the crunch by including some toasted chopped walnuts.

*Lastly, as long as there is coconut oil, there might as well be coconut.

I’ve only had pomegranate once before and found it fairly easy to open and take out the seeds. I found a YouTube video which gives an easy example of How to cut open a pomegranate. Save leftover pomegranates as toppers for ice cream or cereal!

Ingredients...

1/2 cup coconut oil
1/2 cup brown sugar (lightly packed)
1/2 cup granulated sugar
1 egg
1 teaspoon vanilla extract
1-1/4 cup all-purpose flour (I used unbleached)
1 cup rolled oats
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup chocolate chunks (about 4 ounces)
1 cup pomegranate arils (about 1 pomegranate)
1/2 cup sweetened coconut (take from bag, measure and chop into smaller pieces)
1/2 cup toasted walnuts

Directions...

I like to gather, measure and prepare all my ingredients before preheating the oven or mixing anything. That includes seeding the pomegranate, toasting the walnuts and chopping up the chocolate. Next time I may look for bags of pre-chunked chocolate.

1. Preheat oven to 375-degrees Fahrenheit. Cut pieces of parchment paper to fit your baking sheet(s).
2. Cream butter and sugar until smooth and light colored.
3. Mix in egg and vanilla extract.
4. Whisk together in separate bowl: flour, oats, baking powder, baking soda and salt.
5. Add dry ingredients to the butter mixture, mixing just until incorporated.
6. Stir in chocolate, pomegranate arils, sweetened coconut and walnuts. At this point, I found it easier to stick my hands in the mix!
7. Drop tablespoons of dough onto the lined baking sheet--about 12 to a sheet.
8. Bake 12-13 minutes until golden brown.
9. Let cool on baking sheet for a couple of minutes before removing to racks to cool completely.

I used a heaping tablespoon for each cookie. Depending on what size you use, you can get as many as three to four dozen cookies. Experiment with the size ~ from bite size to huge!

By the way, if you use the brand chocolate I did and otherwise follow the recipe, you have a dairy-free cookie!

Again, a great big, yummy thank you to Anna and Chelsea for their recipe. Be sure to check out Hidden Ponies for ideas on how to make lots more delicious goodies.

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LAZY SUNDAY FOODS

2011-12-04T17:14:00.000-08:00

It is a lazy Sunday, because I spent three days with the grandkids and used up a lot of energy. While I was there the 4-year old and I made gingerbread which we served with Ready Whip. Yum! I also mixed leftover (from Thanksgiving) turkey with rice, cream of mushroom soup, water and Half'n'Half for one meal. The eight-year old had three helpings.

Back to today - Sunday. Because it is a lazy day, I didn't take the usual quota of photos and I'm going to give condensed versions of my usual ingredients and directions.

While the stew was cooking in the crock pot (I'll get back to that), I quickly made up Peanut Butter Blossoms from the Hershey's site. My daughter made them for Thanksgiving and when we sampled these today, she said her Dad had told her the base was sugar cookies. No-o! Peanut butter is a must! I used Jif. One other change was that I used bittersweet Hershey's kisses.

I averted a near tragedy when I realized I'd added baking powder to the flour and salt. Hadn't whisked them together yet, so I scooped out what seemed to be the bp and added the correct ingredient, baking soda.

The stew, a Busy Day Stew from Woman's World magazine was so-o simple...

Coat 1-1/2 pounds of stew meat with flour and brown in a large fry pan in 2 tablespoons oil. The original recipe continues in the same pan/pot, but I transferred the meat to the crock pot, then added one (1 ounce) envelope of Liptons Onion Soup Mix, a can of diced tomatoes (with their juice) and about 1-1/2 cups of baby carrots. These cooked on a low setting all day, and just before serving, I added 1-1/2 cups frozen peas. (Next day correction: mix the soup mix with 1 cup of water!)

Although the recipe didn't call for them, I was tempted to add potatoes and might in the future. I happened to have cooked rice in the freezer and served the stew over the rice.

The dishes are washed (no machine -- I am THE dishwasher) and I'm settled in for the night. What you see pictured here is the remains of the stew, good for several more meals after feeding myself, my daughter and my grandsons. Yes, even after three days with them, I invited them over for supper.

PIE CRUST PREP ~ Part 2

2011-11-23T15:51:00.000-08:00

My previous entry went through the steps leading up to forming uncooked pie dough in disc shapes, wrapping them in plastic and aluminum foil, and then freezing them for Thanksgiving and Christmas.

Today, the day before Thanksgiving, I pulled out two discs to make pie shells for pumpkin pie. I actually let them thaw in the refrigerator all night, then removed them from the frig about twenty minutes before I used them. One thing I now know, having made the pies, is that the dough would have rolled better if I’d added maybe another teaspoon or two of water. They didn’t roll quite as thin as I would have liked, but having tasted it cooked -- a small piece broke off -- I can tell it’s going to be flaky and yummy.

You can see in the photo above, and in the next three photos, that there are tiny bits of shortening and bigger pieces of butter throughout the disc. That’s what makes the pie crust flaky.

I used my Wilton Roll & Cut Mat and love that it has circles on it going out inch by inch. I usually turn my pan pan upside down then add 2-3 inches to the measurement and that’s the diameter for my dough circle.

After sprinkling flour on the mat, the rolling pin and the disc, I roll the dough beyond the circle size I want, then trim it off. Believe me when I say, these circles never roll out to a perfect configuration (Does this word work here? I like the sound of it.). After carefully loosening the circle with a spatula, the choices are to fold it into quarters or roll it around the rolling pin.

It easy to see in this picture that the dough could have been thinner. I stopped at that thickness because it didn’t want to hold together if I pressed it any further. By the way, rolling dough calls for light pressure. Don’t lean into it.

To make repairs in the uncooked pastry dough, rub a tiny bit of cold water on the part of the pie to which you are going to add a "patch".

After placing the rolled out pastry in a pie pan, gently manipulate it to fit. Don’t stretch it. Trim it off to 1/4 to 1/2 inch overhang. Tuck under the excess. Gently press down around the edge with index fingers.

Now that the pastry is ready, cover it with plastic wrap and place the pan back in the refrigerator while you prepare the filling. Follow baking directions according to whatever pie you are making.

If you have any leftover dough, leave it in whatever shape it is when you cut it off the circle. Sprinkle with cinnamon sugar and bake on a cookie sheet in the oven till nicely browned. My mother used to do this. I don't remember any of her pies, but I do remember the pieces of pastry sprinkle and baked with cinnamon sugar. It's been a while since I've done this myself, but I think it will take about 10-15 minutes. Remember, sprinkle the cinnamon sugar on the dough before you put it on the cookie sheet. Otherwise, it will probably burn onto the pan and you'll have a mess to scrub off.

My pies are Pumpkins and Chocolate Pumpkin.

Happy Thanksgiving!

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HOLIDAY PIE CRUST PREP

2011-11-21T12:52:00.000-08:00

I’m baking pies for Thanksgiving dinner at my daughter’s house. Another opportunity to use my Kitchen Aid stand mixer. This machine does big loads, so I tripled the recipe, using the ingredients and amounts listed in the Kitchen Aid book. The ingredients are what I’ve always used in pie crusts: flour, salt, shortening, butter and water. Sometimes I’ve used only shortening; other times only butter.

What I’m blogging about today is just the preparation of the pie pastry. Rolling out the pastry and assembling the pies will come later... maybe. Depends on how busy I get, and on what the crusts look like when I start rolling them out. Maybe I’ll take photos even if the pastry looks terrible after being rolled out. The nice thing about pie crusts is that most it is hidden and if not, can be easily patched and prettied.

Pie pastry, ingredients for two crusts...
2-1/4 cups all purpose flour
3/4 teaspoon salt
1/2 cup shortening, well chilled
2 tablespoons butter, well chilled
5-6 tablespoons ice water

Pie pastry, ingredients for six crusts...
6-3/4 cups all purpose flour
2-1/4 teaspoons salt
1-1/2 cups shortening, well chilled
6 tablespoons butter, well chilled
15-18 tablespoons ice water

Directions...
1. Measure flour and salt into large mixing bowl; whisk together. Cover and refrigerate.
2. Measure shortening; cover and refrigerate.
3. Measure butter; cut in small pieces and refrigerate.
4. Measure ice water and refrigerate.
5. Check refrigerated shortening after several hours (or let sit in refrigerator overnight). When hard enough, cut into small pieces. Place back in frig for at least one more hour.
6. Add cut-up shortening and butter to flour/salt mix. Combine quickly till shortening is size of small peas.
7. Add water 1 tablespoon at a time until pastry is moistened and dough begins to hold together.
8. Using your hands, quickly shape the dough so that it can be cut into equal amounts.

9. Pat each piece into a flat disc, wrap it in plastic wrap, then foil. (Keep pastry covered with a damp paper towel, taking out enough for one disc at a time.)

10. If using the same day, or the next, refrigerate. At this time, too, the packages can be placed in the freezer until you’re ready to use them.

Notice the references to “chill” and “refrigerate” throughout this piece? That’s because it’s important to keep the ingredients cold, before and after assembling them. That’s also why you have to work quickly.

I used my Kitchen Aid mixer and it worked so much better for the larger quantity of ingredients. Optional methods of mixing are to use a pastry blender or a couple of knives (works well with smaller amounts of pastry dough).

Six pastry discs are ready and chilling in my freezer. Three or four will go into this week’s baking and the rest will await my pleasure. Maybe Christmas pies?

******

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GLUTEN-FREE, DAIRY-FREE BROWNIES

2011-11-17T17:19:00.000-08:00

Believe it or not, these are the most delicious brownies I’ve ever had in my life, and I’ve eaten a lot of brownies in my sixty-six years!

The original recipe comes from Karina Allrich, the Gluten Free Goddess. I can’t recommend her too much -- she is that good. I’ve made minor adjustments to the recipe, but if you want to follow Karina’s exactly, check out her blog. Definitely sign up to receive updates (new recipes!) if you are on a gluten-free diet.

I’m not on a gluten-free or dairy-free diet, but I do like to try out foods I’ve never had before, so I’m exploring gluten-free these days. Because I wanted to stay with a dairy-free theme, I did a lot of label reading and it took a while to find just the right chocolate. Some chocolates include milk; some don’t.

I found all the ingredients at Wegmans supermarket.

I'm sure most of you know that if you click on a photo, you'll see an enlarged version. I can even click on the enlarged picture and get an even larger one. You just might not be able to resist buying these pricey (worth every penny) ingredients to make your own Gluten-free, Dairy-free Brownies once you've seen them close up.

GLUTEN-FREE, DAIRY-FREE BROWNIES

Ingredients...
5 ounces high quality dark chocolate (I used bittersweet)
1/2 cup coconut oil
1 cup plus 2 tablespoons light brown sugar (Karina recommends organic)
1/2 cup almond meal
1/4 cup brown rice flour
1/2 teaspoon fine sea salt (I use coarse Kosher salt in my cooking, so I used mortar and pestle to crush it fine)
1/4 teaspoon baking soda
2 eggs, beaten (Karina uses organic, free-range)
1 tablespoon bourbon vanilla
1/2 cup chopped pecans or walnuts (Optional)
1/2 cup dark chocolate chips (Optional - again, I used bittersweet)

Directions...
1. Preheat oven to 350 degrees fahrenheit. Line 8x8-inch square baking pan with foil and lightly oil the bottom. (I lined my pan with a parchment paper and greased it.)

2. Melt the dark chocolate and coconut oil in a saucepan over low heat, gently stirring. (Or melt in a microwave safe measuring cup and stir together to combine.)

3. In a large mixing bowl, whisk together the brown sugar, almond meal, brown rice flour, fine sea salt and baking soda. If the brown sugar tends to lump together, don’t be afraid to reach in with bare (clean) hands to rub away the lumps.

4. Make a well in the center of the dry ingredients and add beaten eggs, vanilla and melted chocolate/oil mixture. Beat on low for approximately two minutes, until the batter begins to come together. At first it may seem thin, like cake batter, but keep beating until it becomes smooth and glossy. (Mine was never thin and I felt like I was making fudge... yum!)

5. If you are adding nuts, stir them in by hand and spread the batter into the prepare pan.

6. Shake the pan a little bit to even out the batter. Layer the dark chocolate chips all over the top and press in slightly.
7. Bake 32 - 35 minutes or until the brownies are set and the top cracks like a flourless chocolate cake.

8. Cool on a wire rack and lift the cooled brownies from the pan by using the foil.
9. Chill for an hour before cutting.

The first time I made these Gluten-free, dairy-free brownies, I couldn’t wait for them to cool. They were delicious warm. They are delicious after cooling and hold together better this way. When I took them from the refrigerator and touched them with my finger, they seemed quite hard, but they cut easily.

Brownie instructions always say to grease/oil only the bottom of the pan. I wonder why.

If the only way you’ve incorporated coconut into recipes is through shredded coconut, you’re in for a treat. Coconut oil has the most heavenly aroma. Don’t be fooled by the word “oil” because this oil is not liquid; at least not the brand I bought.

Both the nuts and the dark chocolate chips are optional. Having made the brownies without them the first time and with them the second time, I highly recommend their addition.

Thanks again to Karina Allrich, Gluten Free Goddess, for this scrumptious treat!

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STOVE TOP STUFFIN' MUFFINS

2011-11-16T10:51:00.000-08:00

Searching the Internet for Thanksgiving recipes, I've come across numerous ideas for muffins made of (turkey) stuffing, or should I say, turkey stuffing made into muffin shapes.

Wandering through Wegmans, I noticed boxes of Stove Top Stuffing on sale. Decided to give the muffin idea a try with this inexpensive product. Easier than fixing a huge pot of real stuffing that would take forever to eat by myself.

One thing I noticed about several of the recipes I found online was that the stuffin' muffins tend to fall apart when removed from the muffin tins. I added an egg in hopes that it would help hold the ingredients together. It worked. I also found that the more they cooled, the better they remained in one piece.

STOVE TOP STUFFIN' MUFFINS

Ingredients...
6-ounce box Stove Top Stuffing Mix for turkey (there are other varieties which should work just as well)
1-1/2 cup water
1/4-cup unsalted butter
1 beaten egg
1/4-cup chopped walnuts
Spray olive oil

Directions...
1. Preheat oven to 375-degrees Fahrenheit.
2. In a medium-sized saucepan, heat water and butter to boiling.
3. Stir in Stove Top Stuffing Mix. Cover and remove from heat.
4. Let sit 5 minutes then stir with a fork.
5. Transfer to a large bowl and cool, stirring once or twice.
6. Again with a fork, stir in the beaten egg and the walnuts.
7. Spray muffin tin.
8. Loosely spoon stuffing mixture into the muffin tin, filling eight sections for larger muffins or 10-12 for smaller ones. Lightly pat them into shape.
8. Bake 20-25".

These were so easy to assemble and cook (even when setting up for and taking photos!). I did forget to get a picture of them in the muffin tin, before or after cooking, so you'll just have to use your imagination.

I ate four (egads!) for lunch along with Roasted Brussels Sprouts. I'll be posting the recipe for these scrumptious Brussels sprouts soon. Even if you're not a Brussels sprout fan, how can you resist them with pancetta, chicken tenders and dried cranberries?

For a smaller family: Stove Top Stuffin' Muffins will be a delicious change AND the kids will enjoy being able to pick them up. Plus, if you want, you can make them the day before.

Leftover homemade stuffing never seems the same after turkey day. So, this might be a good way to use up leftovers. Again, the kids are apt to love them.

******

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SALMON WITH CURRIED LEMON SAUCE

2011-11-10T15:41:00.000-08:00

I remember the taste of this lemony sauce and the tender, flaky texture of the salmon. Trouble is, I made it several weeks ago and discovered today that I didn’t write down the ingredients, so this is going to be somewhat of a guessing game when it comes to amounts.

It’s not as bad as it sounds because I took a photo of the ingredients, and I believe that amounts vary depending on the taste of the person preparing the food.

In this case I was cooking for one - Me! If you want to prepare for two or more, change the ingredients accordingly; just don’t double or triple everything. Start with “less”, taste as you go, then add “more” if you feel the need.

SALMON WITH CURRIED LEMON SAUCE

Ingredients...
6 ounce salmon fillet, boneless and skinless
1 tablespoon all-purpose flour
1 teaspoon EVOO (aka extra virgin olive oil)
1 teaspoon butter
2 tablespoons Oikos Organic Greek Yogurt (my preferred brand)
1/2 teaspoon lemon juice (bottled or fresh)
1/2 teaspoon curry powder
1/4 teaspoon sesame oil
Kosher salt (opt)
Freshly ground black pepper (opt)

Directions...
1. In a small pan with high sides to confine any oil splatter, heat EVOO and butter
over medium heat. Meantime, rinse the fillet, pat it dry and coat it with the flour, gently shaking off any excess.
2. Sear (flash-fry, seal, brown) fillet, 3-5 minutes on each side depending on how well done you want your fish. I prefer the lesser amount because I know it will continue to cook after it’s removed from the pan.
3. Mix yogurt, lemon juice, curry, sesame oil, salt & pepper.

4. Remove fish from pan and add yogurt mixture to the pan. Turn heat down to low. Stir for about 30 seconds then pour over fish.

I microwaved a yam and some frozen french green beans. Topped the yam with some EVOO and salt and pepper and ate the beans plain.

******

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FISH STICKS, SPAGHETTI SQUASH, TOMATOES AND PEAS

2011-11-01T15:10:00.000-07:00

My supplies of winter squashes includes two spaghetti squashes, two decorative acorn squashes and one pumpkin. I probably won't cook them all. The pumpkin is painted white and has a black spider web drawn on it. The acorn squashes are too pretty to do away with and I'd like to see them last as long as possible on my dining room table.

That leaves the acorn squash. Just over a month ago, I featured spaghetti squash topped with leftover Sloppy Jane Mix. Today I'm cooking and topping it differently.

My initial challenge, as with all of the winter variety, is that these guys are tougher than tough to cut! My method -- and you might want to try it -- is to get the knife started, then whack it with a rolling pin. I suppose a hammer would work just as effectively, but the rolling pin is already at hand in the kitchen.

CLICK AT THE SIDE OF ANY PHOTO TO SEE AN ENLARGED VERSION.

After cutting the fruit (yes, it is a fruit), I used a grapefruit spoon to scoop out the seeds and pulp. Then I placed both halves in a pan, cut side up. There is no need to add water or anything else.

After cooking in a 350-degree Fahrenheit oven for 40-50 minutes, I removed the squash from the oven and used a fork to test its doneness. That means turning the fork upside down and scraping it along the flesh. Unless under- or over-cooked, the spaghetti like strands will separate easily.

The final plating included breaded fish sticks, tomato slices (only one more left from my harvest), and peas (store-bought, frozen). I drizzled EVOO over the spaghetti squash and tomatoes, added a light touch of kosher salt and freshly ground pepper. Oh, and I sprinkled a bit of dried basil on the tomato slices.

Simple and satisfying. Leftover spaghetti squash is freezable, but better refrigerated and used up in the next few days.

******

In the coming weeks...
Indian carrot pudding, chicken stir fry, apple-raisin bars, chocolate chip-cranberry cookies, eggplant lasagna, gluten-free/dairy-free brownies, salmon with curried lemon sauce, Santa Fe salmon, tofu-apple stir fry, tofu-chicken stir-fry, coconut cake, no-bake cookies w/coconut. That's what's saved on the computer. Who knows what I'll decide to make in the meantime.

******

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HALLOWEEN GHOST CUPCAKES

2011-10-29T10:40:00.000-07:00

Halloween is two days away and here’s a last minute, easy recipe that can be made for kids or by kids! In this case, I was making a treat for my grandson’s Pre-K group.

If you have, or have had, small children, then you know that they love the look of cupcakes but tend to eat decorations and frosting and leave the cupcake. That’s okay with me, ‘cause I had lots of fun just making them.

I mixed up a pumpkin cake batter and baked the cupcakes in orange cupcake papers covered with ghosts. While they cooled, I gathered the decorations and set up an assembly line in which my son (g’son’s uncle!) frosted and added ghost peeps. When he passed them on to me, I added the pumpkin and sprinkled the exposed white icing with green “grass”.

CLICK AT THE SIDE OF ANY PHOTO TO SEE AN ENLARGED VERSION.

For those interested in a do-it-yourself project for kids of all ages, this is minimally messy and lots of fun.

Ingredients...
24 cupcakes
White icing
24 Peeps ghost
24 Pumpkin-shaped mellowcreme confections
Green sugar sprinkles

Directions...
1. Bake cupcakes and cool thoroughly.
2. Ice each cupcake.
3. Place a ghost in the middle.
4. Place a pumpkins in front of the ghost.
5. Sprinkle with green “grass”.

******

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HALLOWEEN FINGER COOKIES

2011-10-24T14:34:00.000-07:00

For the past two weeks, I’ve had appointments with a hand therapist to make new splints for my fingers. I wear them at night to rest my fingers and to slow down the arthritis that’s been bugging me for 9-10 years.

I was looking for a way to show my appreciation of his talent and hard work. I thought of a cake with a hand coming out of it, but after researching the Internet, I settled on Finger Cookies.

Aren’t they the greatest thing! And since it’s almost Halloween, it’s a perfect time for them. The hand therapist will be getting some, as will my hair stylist, a group at a meeting I’m attending tomorrow and my little grandsons for Halloween treats. Also plan to take a handful to the Halloween lunch at the Senior Center for a door prize.

I want to give credit to forum contributor 1OIDA at CakeCentral.com for this excellent recipe. There are other recipes to be found on the Internet, but this is the one I used and it worked beautifully. I also love the fact that it calls for “1” of everything except the flour. Makes it so simple.

CLICK JUST TO THE SIDE OF ANY PHOTO TO SEE AN ENLARGED VERSION.

FINGER COOKIES (makes about 4 dozen)

Ingredients...
1 cup butter, softened
1 cup powdered sugar
1 egg
1 teaspoon vanilla extract
1 teaspoon almond extract (1OIDA experimented with coconut extract and since I had some in the house, I did too)
2-3/4 cups flour
1 teaspoon baking powder
1 teaspoon salt
red decorating gel (I used Wilton colorless gel and added Wilton No-Taste Red coloring)
sliced almonds

Directions...
1. Cream butter and sugar.

2. Beat in egg and extracts.
3. Combine flour, baking powder and salt.

4. Add gradually to sugar mixture.

5. Cover and refrigerate for at least thirty minutes.
6. Meantime, tint the gel and sort through the almonds to find the largest fingernail shapes.

7. Preheat oven to 325-degrees Fahrenheit.
8. Lightly grease cookie sheets or line them with parchment paper, which is what I like to do.
9. Roll all the cookie dough into 1-inch balls, then with the palm of your hand roll each into an elongated shape, 3-inches x 1/2-inch.
10. Using a butter knife, make an indentation on one end of each for the fingernail bed. With the knife edge, make 3 slashes in the middle of the finger for the knuckle. ~
I made two sets of three slashes each.

11. Place cookies 2” apart on the cookie sheet. Bake for 18-20” until very lightly browned.
12. Cool three minutes.

13. Place a small bit of gel on the nail bed; press an almond over the gel, allowing gel to ooze around the “nail”.
14. Cool completely on wire racks.

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RASPBERRY SCALLOPS

2011-10-16T13:04:00.000-07:00

Most of the food blogs I follow are written by women. Recently I began following two blogs written by men and The Zesty Cook is one of them.

When Zesty posted an entry about cooking scallops with a raspberry sauce, I couldn’t resist.

Leave it to a man to lead me astray into the land of high-priced, decadent scallops and raspberries. Yet, I have to say, “Thank you, Zesty!”

Raspberry Scallops
(based on “A Raspberry Scallop” by Zesty Cook)
Serves 2

Ingredients...

10-12 sea scallops (Using smaller scallops, figure on one-half to two-thirds of a pound)
salt & pepper
1 tablespoon butter
1 teaspoon extra virgin olive oil (EVOO)
1 tablespoon brown sugar
zest of 1 lemon
juice of 1/2 lemon
1/2 cup raspberries plus several extras to garnish the finished dish

CLICK ON ANY PHOTO TO SEE AN ENLARGED VERSION.

Directions...

1. Pat scallops dry and lightly salt & pepper each side.
2. Melt butter and EVOO in fry pan over medium heat.
3. Saute scallops 1-1/2 minutes on each side. Lower heat if they are cooking too fast.

4. Remove pan from heat; lower heat to medium-low. Remove scallops to a plate.
5. Return pan to heat and stir in brown sugar, lemon zest, lemon juice and raspberries.

6. Cook gently for 2-3 minutes.
7. Return scallops to pan and spoon sauce over them.

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ROASTED CARDAMOM APPLESAUCE

2011-10-14T08:09:00.000-07:00

There’s time for one more recipe using apples while the season is still at a peak here in New York state.

My daughter and her family moved to a new home in the country this summer and are the proud possessors of five apple trees. No idea what kind they are and the apples don’t look that appetizing. That’s because they lay where they fall for days, the boys take a bite or two and throw an apple back on the ground, their American Bulldog pup chews pieces out of as many as she can find, and Mom (my daughter) mows through all those and more.

I come along, though, and find whatever is left and looking halfway decent. Plus I occasionally reach a branch and shake loose a few apples. I’m a firm believer in the old adage that it’s what’s inside that counts. And inside these sweet apples is a lovely underlying tartness. Delicious!

CLICK ON ANY PHOTO TO SEE AN ENLARGED VERSION.

Credit and kudos for the Roasted Cardamom Applesauce recipe goes to Katie, author of The Parsley Thief.

Katie’s recipe really called to me because I LOVE cardamom. I have a jarful of it in the cupboard and use it often in the creation of Halwa Gajar, an Indian carrot “pudding” which I will feature here on another day. In this dish, as well as in Halwa Gajar, I think it’s the aroma of the cardamom that I appreciate, even more than the taste.

The Parsley Thief’s version of this recipe suggests using a food mill. That allows you to leave the apples unpeeled and uncored while roasting them. Since I don’t possess a food mill, the peel comes off. I remove the apple core and seeds after I quarter them.

Instead of cutting the cardamom pods open with a knife, I push straight down on each one with the pestle (of mortar and pestle!). That breaks them open and exposes the tiny black seeds.

ROASTED CARDAMOM APPLESAUCE

Ingredients...
3 pounds sweet, slightly tart apples
8 cardamom pods
1/3 cup water
1/8 teaspoon coarse salt (I used Kosher)
1/4 cup brown sugar
1 tablespoon sugar
1/4 teaspoon ground cinnamon

Directions...
1. Peel, core and quarter apples (If using a food mill, only quarter them.) Spread in a 9x13 baking pan.
2. With mortar and pestle, break open cardamom pods, then crush the seeds slightly.
3. Mix cardamom, water, salt, sugars and cinnamon.
4. Pour cardamom mix over apples and stir to coat all.
5. Roast at 425-degrees Fahrenheit for 40 minutes or until tender. (I can tell the time has come when they have that cooked aroma and the cardamom mix is beginning to caramelize on the apples and in the pan.
6. Delicious warm or cold. Will keep in refrigerator up to one week.

You’ll notice from my first and my final photos of the finished product that my version is slightly chunky. That’s because I crushed the roasted apples with a fork and personally I love chunky applesauce.

******

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APPLE ALMOND CAKE

2011-10-07T15:46:00.000-07:00

Fall is in the air and so is the aroma of apples, fresh and cooked. It’s the time of year to head to apple farms and pick your own. Then, when you realize you’ve picked way too many, you’ll be looking for new ways to use your abundance of these juicy fruits.

Apple Almond Cake is based on an Apple Cake recipe I found in Woman’s World’s 10/10/11 issue. I picked up a copy of the magazine as soon as I stepped into Wegmans and stood there leafing through the recipes hoping to find one that would inspire me.

I ended up buying ingredients for the Apple Cake and the Chocolate Chip Cookies recipes I found in Woman’s World. I followed the Apple Cake pretty much as directed, with one notable exception. This recipe contains almond extract and slivered almonds, so I decided it was more fitting to present it as Apple Almond Cake.

(Look for the Chocolate Chip Cookies which I intend to refer to as Chocolate Chip-Cranberry Cookies in an upcoming blog entry. Yes, raw cranberries are finally in the produce section! I always buy a couple of bags and throw them in the freezer.)

CLICK ON ANY PHOTO TO SEE AN ENLARGED VERSION.

INGREDIENTS
--from Woman’s World 10/10/11

4 Gala apples, peeled, cored, halves thinly sliced
1-1/2 Heart Smart Bisquick
1/2 cup sugar
1/2 cup buttermilk
2 egg whites
1/4 tsp. almond extract
1 tablespoon butter, melted
2 tablespoons sliced natural almonds
2 tablespoons apple jelly, melted

DIRECTIONS

1. Preheat oven to 350-degrees Fahrenheit.
2. Coat 9” tart pan with removable bottom with cooking spray.
...I used a 9” ceramic tart pan and after spraying it with cooking spray, I lined it with parchment paper and sprayed the parchment.
3. Peel, core and halve apples, cut into thin slices, keeping slices together in shape of apple half.
...I found it was easier for me to halve the apples, then core them.

4. In large bowl, combine Bisquick and sugar; whisk in buttermilk, egg whites and extract.

5. Top with sliced apple halves trimming to fit if necessary.
...My apples were small so there was no need to trim. I could have spread them out.

6. Brush with melted butter. Bake 30 minutes.
7. Sprinkle with sliced almonds. Bake 10 minutes or until golden and toothpick inserted into center comes out clean.
8. Cool completely on rack. Brush with apple jelly.
...I placed the apple jelly in a small microwave safe dish and nuked it for about 10 seconds, then stirred.

9. To remove side of pan before serving, run knife around edge of cake to loosen.

Every time I’ve used buttermilk in a recipe that calls for small amounts such as this one does, I end up throwing out the rest of the quart of buttermilk. Recently I read that buttermilk can be frozen, so I sprayed plastic ice cube trays and poured the buttermilk in them. Each “cube” is equal to just under 1/8 cup. Once they were frozen, I placed them in freezer bags for future use.

I sampled the Gala apples -- which I purchased at the grocery store -- and found that they were bland but stayed with the recipe. Next time, I think I’ll sprinkle them with lemon juice (which will also keep them from turning brown) and a cinnamon-sugar mixture.

Another variation I want to try is making this an Upside-Down Apple Almond Cake, sprinkling the bottom of the pan with cinnamon red hots (and the almonds) and placing the apples in the bottom in a some kind of pattern. As it was, I could have skipped the parchment and simply served the tart in the pan. Or is removing it from the pan what makes it a tart?

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QUICK AND EASY LUNCH

2011-10-03T13:38:00.000-07:00

We all have days when we want to eat nutritiously because we know how much better we’ll feel than if we stuff ourselves with burgers and fries. Well, maybe not you. But, me, yes!

This just happened to be one of those days when I managed to pull together something quick and easy before I could succumb to the lure of the quick and easy fast food route.

Sure, I opened a few containers, but that’s okay. The Lentil Soup is from Progresso. I love their soups and think they are fairly nutritious.

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The yogurt is Yoplait Lite Lemon Cream Pie Yogurt that I happened to buy with a coupon. It’s lite, although that doesn’t guarantee its nutritional value.

The English Muffin Bread came from a bake sale and the Peach Chutney I put on the bread is homemade by my friend Nithya.

I usually buy my carrots shredded or sliced. If I wait for myself to clean and cut whole carrots, I might never get around to eating them. The carrots, zucchini and broccoli came from the grocery store. I put about an inch of water in my 3-quart Tramontina pan, added the steamer basket and turned the heat on medium. When I saw that the water was about to boil, I turned the heat down to low, added the steamer basket and the washed, cut-up vegetables, and placed the lid on top of the pan. These cooked for about twelve minutes, but it’s a good idea to check them earlier. Vegetables are best cooked as little as possible and remember that they’ll continue to cook after they come off the heat. I served the steamed vegetables with EVOO, plus salt and pepper to taste.

My Tramontina pan and lid was a big investment, but well worth it. It’s heavy and when it has food in it, I usually wear a potholder glove to get a better grip. But that’s just me and the arthritis in my fingers. The fact that it’s heavy is a bonus because it’s not apt to tip over. I also love how easy it is to clean. Even if something burns on, which only happens if I turn the heat too high, I put a bit of dish soap and water in it for a few minutes and it’s easy to scrub clean. Bought mine at Walmart last year.

Lunch is served...

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SPAGHETTI SQUASH DINNER

2011-09-25T14:15:00.000-07:00

My daughter and her family recently moved to the country and have numerous neighbors who are always willing to help and share. One neighbor grows spaghetti squash which I love, and I’m happy to say that I was gifted with one of them.

Just the right size for me to use in two meals. That may seem like big helpings, but one cup of spaghetti squash is less than 100 calories and it’s low in saturated fat and cholesterol. I also love to eat some of the strands just after it comes out of the oven.

Squash is really thick-skinned and difficult to cut. Cut off the stem end. Then cut the squash in half. However you decide to cook it -- boiled, in the oven, or in the microwave, do not bother to peel off the skin.

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I like to scoop out the seed with a serrated grapefruit spoon. A tablespoon will work just as well. I’ve heard that the squash seeds can be toasted in the oven like pumpkin seeds. If anyone has a good recipe for doing that, I hope you’ll share it here.

You’ll find numerous ideas for temperatures and times in your cookbooks or on the Internet. I only cook it once or twice each summer and it seems like I do it different (or is it, differently) every time.

While the squash was cooking, I pulled leftover Sloppy Jane mix from the refrigerator and put it in a saucepan over low heat.

Then I sliced a tomato from my garden, topped each slice with a piece of mozzarella cheese, a basil leaf (also from my garden), and topped it all with freshly ground black pepper and a very small amount of kosher salt.

You’ll know spaghetti squash is done when you can run a fork, tines down, through it from end to end (the long way) and it easily shreds out like short strands of spaghetti. Overcooking will make mush which has happened to me in the past. Oh, well, I cook and learn...

I topped the cooked Spaghetti Squash strands with the reheated Sloppy Jane mix and enjoyed it with the Tomato-Mozzarella-Basil Salad.

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Sloppy Janes

2011-09-21T07:43:00.000-07:00

One of my absolute favorite recipes is for Sloppy Janes, a vegetarian version of Sloppy Joes. I can’t remember where I got the recipe. It might have been at Medleys, a whole foods cafe I worked at in the mid-90s or one of the numerous vegetarian cookbooks I used to own.

I found Sloppy Jane recipes on the Internet, using ground chicken or turkey. My way is the vegetarian way, and I think you meat eaters will find it very tasty. Let me know what you think if you make it.

Sloppy Janes are seductively sweet, due to a bit of brown sugar plus whatever other sweeteners are in the remaining ingredients. I’m thinking it’s the sweetness that keeps me coming back for more. As a matter of fact, I wonder how there could possibly be leftovers on those days that it’s just me eating.

I would have taken more pictures except that I decided to start this blog the day after I made the mixture. My next blog entry will be about how I used the leftover SJ mixture (yes, there were leftovers this time) and there will definitely be more photos for that.

I’ve taken to eating SJ on slider rolls -- whole wheat when I can find them. Makes me feel less of a glutton when I eat two (or even three!) of them.

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SLOPPY JANES...

*Stir 1 cup of TVP (textured vegetable protein - a soy product) into 3/4 cup boiling water. Remove from heat and let soak for just a minute or two, long enough to absorb the liquid.

*Saute in 1 tablespoon EVOO (extra-virgin olive oil):
1 teaspoon minced garlic (or substitute garlic powder to taste)
1/2 large onion, chopped
1 large green bell pepper, chopped
grated carrots (optional)
fresh or frozen corn (optional)

*Stir in:
3 ounces tomato paste (half a 6-oz. can; freeze the rest in a small plastic bag)
1/4 cup water
3/4 teaspoon dried basil (rub between fingers just before adding)
1/2 teaspoon dried oregano (rub between fingers just before adding)
1/8 cup ketchup
1 heaping teaspoon prepared yellow mustard
1 tablespoons brown sugar (light or dark)
1/16 to 1/8 teaspoon cayenne pepper. Depends on how spicy hot you like your food!
1/2 tablespoon Worcestershire Sauce (or substitute 1-2 tablespoons Braggs Liquid Aminos)

Bring slowly to a boil, adding more water if needed. Check seasonings and adjust to taste.

Serve on hamburger buns. Add cheese if desired.

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A plus to making Sloppy Janes is that you can have it ready with a few minutes of preparation and minimal cooking time. I’d say less than thirty minutes should do it and still allow you time to throw together a salad.

Double or triple the recipe. You’ll find that it freezes well.

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Next ~
Spaghetti Squash, leftover Sloppy Jane mixture, and a Tomato-Mozzarella-Basil Salad

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Creme de Menthe Brownies

2011-09-18T11:11:00.000-07:00

My grandson’s elementary school soccer league had a Bake Sale. My daughter asked me to bake. She provides me with rides and I provide baked goodies when needed. I decided on Creme de Menthe Brownies. Creme de Menthe lasts forever and I dug the bottle out of the back of the cupboard. I can’t take credit for the recipe; I found it online years ago.

Ingredients...
1 box brownie mix (and the ingredients called for in the instructions on the box)
2 cups powdered sugar
1 stick & 6 tablespoons butter
2 tablespoons Creme de Menthe
3/4 - 1 cup chocolate chips.

Directions...
Preheat oven to 350.

Mix the brownies as directed on the box.

Lightly grease the bottom of a cookie sheet or jelly roll pan with spray oil. (I prefer to lightly grease the pan with shortening, then press in a piece of parchment paper trimmed to cover the bottom and the sides. Then grease the parchment paper.)

Bake for 15-20 minutes. Remove from the oven and let it cool slightly, then refrigerate to chill.

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Mix sugar, 1 stick of butter and Creme de Menthe with spoon or mixer. I prefer the mixer; it’s faster and mixes more thoroughly.

Spread on the cooled brownies. At this point, you’ll probably see brown crumbs mixed into the green icing. That’s okay ‘cause there is one more topping which will cover the entire pan. Refrigerate again.

I can't wait for March and St. Patrick's Day. I'm going to make my regular cake icing and substitute creme de menthe for the water.

Melt chocolate chips and 6 tablespoons of butter. I like to use a microwave, starting with 30 seconds at full power. I stir it, then nuke it again 10 seconds at a time, stirring after each, until completely melted. Cool to room temperature.

Pour over top of iced brownies and spread with a spoon. Refrigerate until ready to use.

With three layers and all the refrigeration going on, you can easily start this project the day before you need it or early in the day. Just be sure to allow time for the top layer to set.

Creme de Menthe Brownies come out rather skinny compared to regular brownies, but they are so-o rich! Don’t cut the pieces too large. As a matter of fact, the recipe recommends cutting 75-100 pieces. Looking back, though, I wish I'd cut them into bigger pieces for the bake sale. I think they would be more eye catching that way.

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Stir fry salad

2011-09-16T07:59:00.000-07:00

Many of my meals are invented on the spot. When I notice it's time to eat, I check the refrigerator, the freezer and the cupboards. It's like a clothing closet, when you think you have nothing to wear. Experiment, mix and match, see what you can come up with.

A couple of days ago, I made this Stir Fry Salad. It's simple, really, so I won't give you a long, complicated recipe. Only one photo today, but in the future, there will be more for each entry.

The base of this dish is mixed greens. Earlier in the summer, I would have used mesclun from my garden. Sadly, I note that the mesclun is all used up and I truly miss having it fresh each day. You can use your favorite lettuce. Or uncooked spinach. Or any mixture of greens.

I stir-fried zucchini slices, green beans and scallion slices in a bit of EVOO (Extra Virgin Olive Oil) in a wok. Toward the end of the cooking, I added a quick splash each of sesame oil and Tamari sauce. On another day, I might have used plain soy sauce in place of tamari. If I'd added meat, I might have used Worcestershire.

After placing the stir-fried veggies on the greens, I added some tomato chunks. There was a small amount of salmon left over from the previous night's meal, so I broke it up and added it to the salad. Wish I'd remembered I had olives in the frig; they would have been a nice addition, as would artichoke hearts if I had them.

I drizzled the whole thing with a small amount of EVOO. So easy. So delicious. So filling.

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