December 08, 2005
Recipe Goldmine
I am no chef! Every evening I cook supper just like everyone else in America. I know how to make staple dishes, and slowly my repertoire list grows. However, recipes are my best friend. I need to read a recipe about ten times before I know it by heart. I have many cookbooks. I also have a mother and a mother-in-law. Those women are great resources for recipes. However, I have found an even better place to find recipes. Store bought packages have the best recipe and meal ideas.
The other day I was wandering in the soup isle at my local grocery store when I stumbled upon a recipe on the back of a Campbell’s Soup label. It was a simple recipe for beef stew. It looked good, so I decided I would buy the rest of the ingredients to try it out. It was then that I noticed that almost all the soups had recipes attached. I thought, “What a wonderful idea!”
I have now made it my goal to try out every single recipe on the Campbell’s Soup labels. Each recipe is simple and easy to make. They are also absolutely delicious. You can’t go wrong with Campbell’s Soup, and their recipes don’t disappoint either.
If you look at other items at the grocery stores, there are many recipes to be fixed. Minute Rice has several recipes on the box. Simple things like stuffing and bread crumbs have recipes. The neatest part about finding a recipe at the grocery store is the access to every ingredient. Have you ever been at home and wanted to fix a certain meal, but didn’t have the right ingredients? Finding recipes at the market eliminates that problem entirely.
I won’t stop taking recipes from my mother, but for now, soup label recipes is the way to go.
December 06, 2005
Reuben Tater
The day after Thanksgiving I was battling the crowds at the local mall. We were all scavenging for great deals and one-of-a-kind items. In the middle of the day my husband and I decided to stop for a lunch break. We stopped at a little deli and were delighted with our meal selection.
I am not a very daring person when it comes to food. At every restaurant we visit I have my favorite entrées that I tend to always order over and over again. Usually my meals consist of some sort of salad, pasta, or chicken. I don’t know if it was the shopping fever or the holiday spirit, but that afternoon I decided to be adventurous. I ordered myself a Reuben Spud off of their menu. It was the absolute most delicious thing I have ever tasted. Since then (1 week ago) I have fixed Reuben Taters for supper. You have got to try them!
Reuben Tater:
Ingredients:
1 Large Potato
¾ cup Sour Kraut
½ cup Sour Cream
¼ cup Cheddar Cheese
Shredded corn beef (desired amount)
Directions:
Cook the whole potato the way you desire. Once the potato is soft, split down the center. Add the cheese and sour cream. Next, dump the Sour Kraut all over the top of the potato. Garnish with the shredded corn beef. Delicious!!!
November 21, 2005
Low Fat Thanksgiving
Thanksgiving is the holiday of temptations. It is a holiday that is COMPLETELY surrounded by delicious and fat-filled food. Although Thanksgiving may not fit into your diet, you don’t have to annihilate it. Here are some low fat twists on traditional Thanksgiving favorites.
Waist friendly Mashed Potatoes
Ingredients:
10 potatoes of your choice
Fresh chives
Black pepper to taste
½ cup fat free sour cream
1/3 cup warmed skim milk
6 pealed garlic cloves
Directions:
First boil the potatoes with skins and garlic in a large pot. Once potatoes are soft, drain pot and add the milk, pepper, sour cream, and milk. Blend mixture with a blender to the desired consistency. Garnish with chopped chives right before serving. Delicious!
Low Fat Pumpkin Pie
Ingredients:
1 15 oz can of pumpkin
1 ¾ tsp pumpkin pie seasoning
¾ cup brown sugar
4 egg whites
6 sheets of phyllo thawed dough
½ tsp salt
1 12 oz can fat free evaporated milk
Directions:
First preheat the oven to 350 degrees. Cut phyllo sheets in half. Spray 9 inch pie tin with cooking spray of your preference. Put half of the phyllo sheets in the tin. Next, spray the cooking spray on the phyllo sheets. Lay the other half of pastry sheets down on top of the first layer. Bake for 10 minutes weighted down with pie weights.
In a separate bowl, beat the pumpkin with the egg whites. While beating, pour in the evaporated milk and combined well. In another bowl, combined the brown sugar, seasonings and salt. Pour this combination into the pumpkin mixture and blend well. Lastly, simply pour into the pie tin and bake for about 60 minutes. Knife should come out clean if inserted in the center.
Posted by Kay Dee at 03:40 PM | Comments (0)November 09, 2005
Dessert Made Easy
If your life becomes as busy as mine does around the holidays, then listen up! I have so many holiday parties, gatherings, and gift exchanges to attend, I begin running out of foods to bring. I always want my recipe to be the hit of the party However, I also want it easy to make. This is when I found a recipe for Snicker salad. This unique salad is always the first bowl cleared at every pot luck I attend. I have people begging me to make the salad for the next party. No one can resist.
Snicker Salad:
5 apples of your choice
4 king size Snickers candy bars sliced into ½ inch pieces
1 box fat free instant vanilla pudding
8 oz fat free cool whip
1 cup skim milk
Instructions:
Chop apple into bite sized pieces and set aside. In a large bowl, blend the Cool Whip, milk, and pudding mix together. Add the apple and Snicker pieces to this mixture. Refrigerate until party time!
This “salad” is a dessert in disguise. You get the yummy dessert feel with some added food value. Snicker Salad is sure to be a hit at your next gathering!
October 27, 2005
Don’t Throw That Pumpkin Away
Halloween is the pumpkin holiday. Everywhere you turn there is another pumpkin or jack-o-lantern sitting on someone’s doorstep. These pumpkins do not have to be mere eye candy. They can provide yummy treats that everyone can enjoy.
The insides of a pumpkin are the most common for food preparation, so I will not spend much time discussing it. Many people snack on roasted pumpkin seeds from the oven and use the pumpkin “innards” to make pumpkin bread or bars. However, what becomes of the pumpkin shell?
There are two ways you can use your pumpkin shell: decoration and food. Most people know how to decorate a pumpkin shell. We see them every year in the form of a jack-o-lantern. There are many pumpkins that are not decorated for Halloween, but merely used for autumn decoration. These pumpkin shells can be used to make a delicious treat as long as they survive the wrath of pumpkin smashers.
Ingredients:
6 eggs
Small pumpkin shell
½ cup brown sugar
2 cups heavy whipping cream
1 tablespoon molasses
1 ¼ teaspoon pumpkin seasoning
2 tablespoons of butter
Instructions:
In a bowl, combine the eggs, cream, molasses, pumpkin seasoning, and brown sugar. Poor this into the pumpkin shell and drop butter on top of mixture. Replace the top of the pumpkin and put in a baking dish. Bake pumpkin at 350 degrees F for 1.5 hours. The end product should resemble a custard consistency. You can serve directly from the pumpkin when finished. Be sure to scrape some of the pumpkin shell into each serving. If desired, top with whipped cream.
October 21, 2005
The Best Banana Snack Ideas
These snacks are great for kids because they are fun to eat and healthy to boot. They are also great for adults because everyone likes bananas!
Banana Crunchers: Unpeel an entire banana and cut it in half. Stick a Popsicle stick in each sliced banana bottom. Dip banana halves in nonfat strawberry yogurt. Sprinkle Cocoa Pebbles cereal on the treats. Put your finished product on wax paper and freeze.
Frozen Graham Cracker Delight: Break a graham cracker in half. Spread peanut butter on one of those halves. Next, spread nonfat yogurt over the peanut butter. Then lay thinly sliced bananas over the yogurt. Top this off with the other graham cracker half. You can eat it as is or put in the freezer for a frozen delight.
Tropical Banana Wheels: Combine 1 cup of coconut and 1 cup of finely chopped pecans in a bowl. Set aside. Next, cut a whole banana into ¾ inch wheels. Dip the bananas pieces in lemon juice and roll them in the coconut/nut mixture. Stick a toothpick in each banana wheel and chill for 2 hours.
Posted by Kay Dee at 11:05 PM | Comments (0)October 13, 2005
Snacking Made Easy: How to Dry Your Own Fruit
Dry fruit is a delicious and healthy snack everyone can enjoy. You can have it around the house as decoration in the fall. Your children can take it in their lunches. You can pack some dried fruit in your purse on long car rides. There are so many great ways and places to eat dried fruit. Most people buy dried fruit at the store, but did you know you can make your own dried fruit quite easily? There are a few simple steps you can take to produce yummy dried fruit of your own.
First you must decide what type of fruit you want to dry. The most common varieties are bananas and apples. However, some people get creative and use kiwi, berries, and other exotic fruits. After you have picked your favorites, you must pre-treat the fruits. The easiest way to do this is in ascorbic acid. You can crush 5 1 gram vitamin C vitamins in one quart of water. Then simply dip your fruit.
The next step is the most important step: drying. The easiest way to dry fruit is in the oven. It is the only place where you can count on the temperature staying constant and dry. Depending on the fruit, drying usually takes about four to twelve hours in a 150 degree oven. The oven door should also be propped open to let the moisture escape.
You are done! You can now enjoy your delicious and healthy dried fruit snack
Posted by Kay Dee at 04:36 AM | Comments (0)October 05, 2005
Spicy Breakfast Casserole
My mother made a version of this recipe on Christmas morning. It is the perfect combination of fat, cheese, salt, and holiday fun. I hope you enjoy it as much as I do!
Ingredients:
1 lb cooked diced ham
1 small chopped white onion
2 cups shredded cheddar cheese
6 egg whites
1/3 cup milk
1 can crescent rolls
¾ cup salsa
Salt and pepper to taste
Directions
Preheat oven to 350 degrees. Lightly grease 9 by 13 baking dish and place unrolled crescent rolls on bottom of dish. Put aside in refrigerator. Next, in a mixing bowl, combine the eggs, milk, salsa, onion, and salt/pepper. Spread diced ham out on top of the crescent rolls. Pour egg mixture on top of ham. Next sprinkle cheese on top. Put in the oven and bake for 25 minutes, or until cheese is golden and bubbly. ENJOY!
September 18, 2005
Pennsylvania Dutch Recipes Pt.2
How about some Schnitz und Knepp? Sounds different? It is. This is an old Pennsylvania Dutch recipe meaning Apples and Buttons, made with dried apples, ham and dumplings (the dumplings are the buttons). It is a kind of sweet and sour dish.
Schnitz und Knepp
Ingredients:
3 lbs smoked ham with bone
4 cups of dried tart apples
3 tbsp of brown sugar
1 large onion, finely chopped
2 medium potatoes, cut into 1/2 inch cubes
Dumplings:
2 cups of sifted flour
1/2 tsp of salt
4 tsp of baking powder
3 tbsp of unsalted butter
1 egg, beaten
1/2-2/3 cup of milk
Cover ham in large pot with cold water. Bring to boil, reduce and simmer for 2 hours, or until ham is tender. Meanwhile, put apples in bowl and cover with water. Soak for at least 2 hours. Remove ham from bone and cut into medium pieces. Return pieces to liquid. Add apples, with most of apple liquid, to ham. Add brown sugar and onion. Cover and simmer for 30 minutes. Add potatoes and simmer 30 additional minutes.
For dumplings, sift together sifted flour, salt and baking powder. Cut in butter with two knives or pastry cutter. Stir in eggs. Gradually add enough milk to make a moist, fairly stiff dough. Drop dough by tablespoons into gently boiling ham and apple liquid. Cover tightly and simmer for 12-15 minutes, or until dumplings are done. Serve immediately.
Note: Dumplings could be made from your favorite baking mix. Follow directions on package. Dried tart apples are difficult to get where I live, but can be ordered from various sources. You could also dehydrate your own. Be certain, however, to get tart, not sweet, apples.
Shoofly Pie
Here is an interesting name. After finding a bazillion recipes for this pie, it seemed not one person commented on the reason it was named this way. My mom gave me the 411: kitchens were not as advanced as they are now in the earlier days - especially in PA dutch Country where it was a mix of Amish and Menonite. Pies were baked early in the afternoon and left to sit on the window sill to cool. This particular pie had a habit of attracting flies. Hence the name, Shoo Fly!
Ingredients:
2 deep dish 10 inch pie shells, unbaked
Crumbs:
3 cups of all purpose flour
1 cup of dark brown sugar
1/2 cup of unsalted butter, softened
Filling:
1 cup of molasses
2 cups of dark brown sugar
1 large egg
2 cups of boiling water
1 tbsp of baking soda
Preheat oven to 350F. Mix the ingredients for the crumbs with your fingers until it forms fine crumbs and set aside. Mix together the molasses, brown sugar and egg with a whisk until smooth. Measure out the 2 cups of boiling water and add the baking soda, being careful as it will foam; stir . Gradually add the water mixture to the molasses mixture and stir well to combine. Pour half of the liquid into each pie shell, being certain not to fill the shell much more than halfway. Top each pie with equal portions of crumbs. Bake for about 40 minutes or until liquid is set. Remove from the oven and place on racks to cool.
Posted by at 06:54 PM | Comments (0)September 17, 2005
Pennsylvania Dutch Recipes
I am sure there are some of you who have never heard of Chicken and Waffles. It is very common in PA Dutch country, at least in my mom's hometown area. We love to have breakfast foods for dinner on occasion and most have been revamped to be more savory than sweet. This is very easy and very quick if made with leftover chicken or turkey and gravy.
Chicken and Waffles
Ingredients:
Vegetable Oil
1/2 of a whole chicken
Salt and pepper to taste
1 stalk celery
1 medium carrot
1 small onion, peeled
1 bayleaf
2 cans low salt chicken broth, plus water to cover chicken
3 tbsp of all purpose flour
1/4 cup of cold water
1 batch of your favorite waffles
Heat the oil in a stew pan over high heat. Sprinkle both sides of the chicken with salt and pepper to taste. Add to pan and brown on both sides. Add celery, carrot, onion, bayleaf and broth. Reduce heat to low and cover and simmer until chicken is tender, about 60 minutes. Remove the chicken from the pot and cool, remove fat and bones and pull apart into small pieces. Skim excess fat from the broth. Discard the vegetables (or eat as a cook's treat). Mix the flour with the water until smooth. Bring the broth to a slow boil. Add the flour-water paste gradually, stirring rapidly after each addition. Continue until gravy is the desired thickness. Taste for seasoning. Add the chicken and keep warm over very low heat.
Meanwhile, make the waffles according to your own recipe. If necessary, place them in the oven to keep warm. Serve the waffles topped with chicken and gravy.
Pappy's Potato Soup
This is plain old potato soup the way my grandfather used to make it. It is so good and very easy.
Ingredients:
1 tbsp of butter
1 medium onion, finely chopped
6 large potatoes, peeled and diced
Water
2 to 3 cups of milk
2 tbsp of butter
Salt and pepper to taste
Saute the onions in the 1 tablespoon butter in a medium saucepan over medium high heat until softened. Add potatoes and just enough water to cook, about 1 cup. Season lightly with salt. Bring to a boil, cover and reduce heat to low. Simmer until potatoes are tender, about 15 minutes. Add the milk, remaining butter, salt and pepper to taste. Continue to cook over medium heat until hot but do not boil. With a potato masher, mash some of the potatoes right in the pot to slightly thicken the soup.
Posted by at 10:05 PM | Comments (0)Pennsylvania Dutch
Most of my mom's ancestors were of Pennsylvania Dutch and German descent. They were primarily farmers who came to this country, often to escape religious persecution in Europe. The cooking reflects both the German heritage and the hearty foods associated with the physical work involved in farming. Women spent a lot of time preparing three hearty meals a day. Preserving, such as canning and drying, was a necessity to help get through the winter months, and many recipes using preserved items are still popular. The next few posts will highlight cooking from the region.
Apies cake is a somewhat dense breakfast cake. Some dunk it in coffee to moisten it, while others spread it with butter. Fact is, it is delicious just the way it is. The cake was originally made with lard as it seemed to add more flavour.
Apies Cake
Ingredients:
1 1/2 cups of sugar, plus 1 tablespoon
3 1/2 cups of all purpose flour
1/2 tsp of salt
2 tsp of baking soda
1 cup of buttermilk
3/4 cup of melted shortening or lard
Preheat the oven to 350F. Grease 4 6-inch round pie pans. Combine the sugar, flour and salt. Mix the baking soda into the milk. Stir the milk mixture into the dry ingredients. Gradually add the melted shortening, beating well. The batter will be moist, but stiff. Divide evenly among the prepared cake pans and bake for 30-35 minutes. Cool on racks for about 10 minutes. Remove the cakes from the pans and cool them completely. Store the cakes in plastic wrap or an airtight container until serving. They will keep in a cool place for up to 1 week and can be frozen.
Pennsylvania Dutch Funnel Cakes
Easily the most popular cake from the region that no-one ever knew was from there. If you live in PA, you can get them just about anywhere. They are fast becoming staples at fairs, carnivals and thelike across North America. I know that for me personally, a trip to the Canadian National Exibition would not be complete without one of these!
Ingredients:
1 egg, room temperature
2/3 cup of milk, room temperature
1 1/4 cups of all purpose flour
2 tbsp of granulated sugar
1 tsp of baking powder
1/4 tsp of salt
Confectioner's sugar, sifted
Vegetable oil for frying
Beat the egg with the milk. Blend the dry ingredients except confectioner's sugar and gradually add egg mixture, beating until smooth. Heat at least 1 inch of oil in a skillet or deep fryer to 375F. Place your thumb over the bottom opening of a funnel. Pour batter in. Remove your thumb and drop into hot oil using a circular motion to form spirals about 4 inches in diameter for each cake. Remove them when golden brown. While the cake is still warm, sprinkle with confectioner's sugar. Great at any temperature, sinful when served warm!
Posted by at 09:11 PM | Comments (0)A cake fit for a king
My mom is such a nut for Elvis. In a good, non-insane way of course. She doesn't see him at the grocery store or anything, but she thinks his music is the be all and end all of music as we know it. And there may be something to that.
Anyways, it was after listening to a couple of the King's tunes that an idea for a recipe came to mind. This one is for my mama, and I hope it gets her all shook up.
The King's Peanut Butter Cake
This should come with a warning label: Eat it in small doses
Ingredients:
2 cups of all purpose flour
2 cups of granulated sugar
1 tsp of salt
1 tsp of baking soda
1 cup of water
1 cup of butter
1/2 cup of peanut butter
1/2 cup of buttermilk
2 large eggs
FROSTING
1/2 cup of butter
1/4 cup of peanut butter
3 tbsp of buttermilk
1/2 tsp of vanilla extract
2 cups of icing sugar
Chopped roasted peanuts, to taste
In large bowl, stir together the flour, sugar, salt and baking soda.
Add water, butter and peanut butter to a medium pan. Bring this to a boil on high heat, stirring occasionally. Pour over the flour mixture. Stir until blended.
Whisk together the buttermilk and eggs. Whisk into a batter until fully blended. Divide the batter among 2 greased and floured 9 inch cake pans. Bake in a preheated 350F oven for 20 to 25 minutes, or until the tester comes out clean. Cool in a pan for 5 minutes. Turn the cake out on to a rack.
For the frosting add butter, peanut butter and buttermilk to a small pan. Bring to a boil on high heat, stirring frequently. Whisk in the vanilla, then icing sugar until smooth.
Frost the cake while its still warm. Spread the frosting on top of 1 cake layer. Top with the second cake layer. Spread frosting on the top and sides. Sprinkle some peanuts on top. Chill, covered, in the refrigerator before serving. Enjoy - and remember that warning label!!!
Posted by at 07:07 AM | Comments (0)September 15, 2005
Mama's Strawberry Rhubarb Pie
Ever since I was a kid, I can remember having this pie with dinner at least every Sunday. It was a staple in our house - probably because we grew both strawberries and rhubarb fresh in the garden. Nonetheless, I was floored when in my older years it seemed none of my peers had ever heard of, let alone tasted this treat.
This recipe calls for equal amounts of strawberries and rhubarb, but it's equally good when the 4 cups of fruit is almost all rhubarb, with just a handful of strawberries - wild ones, for instance - thrown in for color and flavor.
Strawberry Rhubarb Pie
Ingredients:
Pie pastry for 2 crusts
1 cup of sugar
1/4 cup of all-purpose flour
1/4 tsp of salt
1 pint of strawberries, hulled
2 cups of rhubarb, diced
2 tsp of butter
Heat your oven to 425 degrees F. Roll out a little more than half the pastry dough and line a 9 inch pie pan.
Mix the sugar, flour, and salt and sprinkle a small amount in the pastry lined pan. Combine the remaining sugar mixture with the strawberries and rhubarb, fill the pie pan, and dot with butter.
Roll out the remaining dough and top the pie. Seal the edges well, then trim and flute them. Cut a few slits in the top for steam to escape. Bake for 15 minutes, then lower heat to 400 degrees F and continue to bake until the filling is bubbling and the pie is nicely browned, 25 to 35 minutes more.
Enjoy - I know I have MANY times!
Posted by at 05:39 AM | Comments (0)The Pepper Recipes Pt.2
A good friend of mine serves roasted red pepper strips in olive oil as a condiment with every meal. You can also include them in an antipasto platter, adding or subtracting ingredients as you like. Or adding marinated artichoke hearts or a can of chickpeas, drained, rinsed and tossed with 1/4 of cup olive oil, 2 tablespoons lemon juice, 2 tablespoons each finely chopped parsley and mint, and salt and pepper to taste (the Tuscan way!)
Italian Antipasto Platter
Ingredients:
2 large red sheppard peppers
1/4 cup of extra-virgin olive oil
1 clove of garlic, thinly sliced
A pinch of chili flakes
1 tbsp of finely chopped parsley
6 thin slices of prosciutto crudo
6 thin slices of spicy capocolla
6 thin slices of mortadella, rolled into cigar shape
1/2 cup of green olives
6 fresh figs halved, or 1/2 of musk melon cubed
Freshly ground pepper to taste
Italian bread or breadsticks (grissini) to taste
Grill the peppers on direct, medium heat, uncovered, or roast under broiler until charred on all sides for about 10 minutes. Turn them as they roast to ensure even cooking. Let them sit or place them in paper bag for a few minutes to cool. Remove the skin, stem and seeds. Cut into strips. Toss with oil, garlic, chili flakes and parsley.
Arrange the roasted peppers, meat, olives and figs on a serving platter. Sprinkle with pepper. Serve at room temperature with lots of bread.
Makes 6 servings.
Posted by at 05:29 AM | Comments (0)The Pepper Recipes Pt.1
Since all my fellow partygoers were already enamoured with the "call of the pepper", it is no surprise that no arm twisting was required to get my hands on a few good recipes. Below is the first.
Bruschetta with Roasted Peppers
You don't need a fireplace in your garage to roast red peppers - just an oven. To dress these up, sprinkle them with some soft mild goat cheese.
Ingredients:
4 medium red sheppard or bell peppers
2 cloves of garlic, minced
1/2 cup of finely chopped basil
1/4 cup of extra-virgin olive oil
Salt and freshly ground pepper to taste
1 Calabrese baguette
Grill the peppers on direct medium heat, uncovered, or roast under broiler until charred on all sides, about 10 minutes. Turn them as they roast to ensure even cooking. Let them sit or place them in a paper bag for a few minutes to cool. Remove the skin, stem and seeds. Cut into strips. Toss them with garlic, basil, olive oil, salt and pepper.
Cut your bread into 16 slices 1/2-inch thick. Place on a baking sheet. Toast lightly in preheated 350F oven for about 5 minutes, until golden. Top each slice with some pepper mixture. Serve warm or at room temperature.
Makes 8 servings.
Posted by at 04:36 AM | Comments (0)September 14, 2005
Rhubarb & the perfect fool
The very simplest elements of dessert come together in the "fool", an old fashioned mixture of fruit, sugar and cream. This fool takes advantage of the rhubarb season. Rhubarb is a personal favourite of mine (my mom has grown it in her backyard garden for as long as I can remember), and for those that have yet to try Strawberry Rhubarb pie - keep checking back!
Rhubarb and Orange Fool with candied Ginger
My personalized version of a classic. Don't leave fool sitting around more than a day or two, as it tends to separate and get pretty gross looking.
Ingredients:
3/4 lb of rhubarb, small dice
1/3 cup of brown sugar
1 tbsp of orange juice (pulp free friends!)
4 strips of orange zest (about 1 inch wide)
1 cup of whipping cream
2 tbsp of finely chopped crystallized ginger
In a medium pan, stir together rhubarb, sugar, juice and zest. Heat on medium high, stirring occasionally, until the rhubarb starts to release liquid and the mixture comes to a boil. Reduce the heat to medium low. Simmer, stirring occasionally, until the sauce is thickened and the rhubarb is tender but still holds its shape, about 10 minutes. Remove from heat and cool briefly. Discard the zest. Cover and refrigerate until chilled.
In a large bowl, whip cream with an electric mixer until stiff peaks form. Fold in the rhubarb mixture and ginger.
Makes 4 servings.
Next up Strawberry-Rhubarb Pie!
Posted by at 04:42 AM | Comments (0)A Spanish dessert to endulge with
Every now and then we get cravings. Some more sane than others - a small tub of Ben & Jerry's most understand, Doritos and a Snickers bar may be a little harder. One of my favourites is chocolate covered pretzels. For some reason salt and chocolate go sinfully well together. It is due to this guilty pleasure of mine that the following recipe seemed too good to pass up.
Toasted Bread and Bittersweet Chocolate
Spanish children snack on melted chocolate on bread, but adults will love the addition of sea salt and extra-virgin olive oil. If you're serving a crowd, use a whole baguette (about 22 inches), 8 to 10 ounces of chocolate and 2 tablespoons of oil. We splurged on a 9.7 ounce (275 gram) bar of Scharffen Berger bittersweet (70 per cent cacao) pure dark chocolate that cost about $17 (which was SOOOOO worth it!)
You'll need:
16 thin slices (each about 1/2-inch) baguette
4 oz (120 g) bittersweet chocolate, chopped
1 tbsp of extra-virgin olive oil
Coarse sea salt for sprinkling
Spread the baguette slices on a baking sheet. Bake 8 inches under preheated broiler until toasted, 30 seconds to 1 minute. Turn slices over. Set equal portions chocolate on each one. Broil just until the bread is golden and the chocolate is beginning to melt, 30 seconds to 1 minute. Transfer toasts to a serving plate. Generously drizzle each with oil. Lightly sprinkle each with salt. Serve immediately. Enjoy!
Posted by at 04:28 AM | Comments (0)September 10, 2005
What a secret sauce!
Got a hunk of beef? Tired of the "tried and true," and looking for a serious taste encounter? Here's a creamy horseradish sauce that kicks any plain old slab of beef into high gear.
The sauce was created completely by accident, but is certainly now a regular in my kitchen. Serve it with roasts and steaks, or slather it on your burgers and call it the secret sauce.
The Curry and Horseradish Cream Sauce
You can use freshly grated horseradish instead of the bottled kind if you like.
Ingredients:
1/2 cup of sour cream
1/4 cup of whipping cream
1 tbsp or more prepared horseradish, drained
1 tbsp chopped cilantro
2 tsp dijon mustard
1 tsp granulated sugar
1 tsp curry powder
Salt + freshly ground pepper to taste
In a medium bowl, whisk together sour cream, whipping cream, 1 tablespoon horseradish, cilantro, mustard, sugar and curry powder. Add the salt and pepper. Add more horseradish if you like it hot (who doesn't?). Refrigerate the sauce until ready to use.
This recipe makes about 2/3 cup.
Posted by at 05:19 AM | Comments (0)A healthy BBQ alternative
Although the grilling season is coming to an end (at least outdoors), most are far too quick to stick with the safeties - pork, chicken, beef. BLAH! Variety is the spice of life, and certainly can be a step in a leaner direction. Lighten up your barbecue habits! A whole fish is not only healthy, it becomes a thing of beauty on the grill.
Sea Bass in Moroccan Marinade
Ingredients:
2 large cloves garlic
1 shallot, quartered
1/2-inch section ginger, peeled, coarsely chopped
1/4 cup of each: flat-leaf parsley sprigs, basil leaves
3 tbsp extra-virgin olive oil
1 tbsp lemon juice + 1 tsp grated lemon zest
1 tsp sea salt
1/2 tsp each: paprika, ground cumin
1/8 tsp freshly ground pepper
1 striped sea bass, cleaned, scaled, fins removed (2lb bass should be a good size for 3)
Lemon wedges to taste
In your food processor mince garlic, shallot and ginger. Add parsley and basil and process until finely chopped. Add oil, lemon juice and zest, 1 teaspoon salt, paprika, cumin and pepper. Process all these tasties until smooth.
Cut 3 or 4 slashes about 1 inch apart and 1/2-inch deep on each side of the fish. Spread marinade over the fish, inside and out, rubbing into the cavity and cuts. Place on a baking sheet, cover with plastic wrap and refrigerate for roughly 2 to 3 hours (the longer you marinate, the more intense the flavour).
Place over direct heat on your barbecue preheated to medium. Cover and grill until the flesh is opaque near the bone but still juicy, about 15 to 20 minutes (Do not turn! Such a common mistake.)
Transfer to a clean cutting board. Cut off the head and tail. Cut along the backbone and use the side of your knife or a large spoon to push fillets off the bones.
Season with salt, serve with lemon wedges and enjoy!
Posted by at 05:07 AM | Comments (0)September 01, 2005
All about mousse
Chocolate mousse, besides being delicious, also has a fascinating history. It was first known as "mayonnaise de chocolat" - and was invented by a French painter in the late 19th century.
To make chocolate mousse, you prepare the chocolate by chopping it into small pieces and melting it in a bowl set over slowly simmering water. Alternatively, you can use a microwave to melt chocolate, but I recommend the old-school method for the true flavour to come through. When cooled to room temperature, the chocolate should be pourable so that it can be easily incorporated into the base.
The following recipe for chocolate mousse is from my mother, and has been in her family for over 50 yrs.
Chocolate Mousse
Ingredients:
2 large egg yolks plus 1 large egg white
1 1/2 tbsp brandy
2 tbsp sugar
3/4 cup coarsely chopped bitter-sweet chocolate, melted
1/2 cup of heavy cream
Combine egg yolks with brandy and 1 tbsp sugar on top of a double boiler or a stainless-steel bowl set over simmering water. Whisk until the mixture is very warm, about 110F for 6-8 minutes. Add melted chocolate. Remove from heat and whip with a handheld mixer on high speed until cool.
In another bowl, combine the egg white with remaining 1 tbsp sugar and whisk until it holds a medium peak when whisk is turned upright. In another bowl, whip the cream until it holds soft peaks when whisk is turned upright.
Add one-third of the egg whites to the chocolate mixture, and gently fold in. Fold in the remaining egg whites, then fold in whipped cream until just blended. Pipe or spoon into serving dishes, cover, and chill for at least 3 hours and up to 24 hours before serving.
Posted by at 01:02 AM | Comments (0)August 31, 2005
A new twist on a family favourite
Many people have many sayings. And those people tend to cultivate them through personal experiences in life - all men are dogs ring a bell anyone? Well mine came about rather unexpectedly. Actually through a craving. You know you are all grown up when you miss your mama's meatloaf. And boy do I!
The thing is though, like any food, beef can get repetitive. Having burgers on Monday, Tacos Tuesday - that Wednesday Spaghetti dinner is enough to send you running. Meatloaf is one of those favourites that can get old fast. So after a million failed attempts (and several packs of Alka Seltzer) I found a way to put the heat to the stuff that my cravings have been calling for.
Xtreme Meatloaf
Ingredients:
2 lb lean ground beef
1/2 cup of chopped green olives
1/2 cup of black olives
2 tsp chopped fresh cilantro
1/2 cup of chopped jalapeño peppers
1 cup of ketchup
4 eggs
1 cup of breadcrumbs
4 tsp Worcestershire sauce
2 oz tequila
16 oz fresh parmesan cheese
Preheat your oven to 325° F. Beat your eggs, add cilantro, chopped peppers, worcestershire, tequila and pour mixture into a bowl with the other ingredients. Stir until mixed. Form this mess into your Xtreme loaf. Grate fresh parmesan cheese over the entire loaf (try adding some pepper jack cheese for an extra kick). Cook for 45-60 minutes uncovered.
Serve each slice with twice-baked potatoes and caesar salad to make this a truly delicious Xtreme meal.
Posted by at 05:27 AM | Comments (0)August 28, 2005
The Great Canadian Chicken Wing
For some reason, every time I go to a pub or bar in the area the chicken wings have a very distinct taste to them. While most places still offer up the simple choices of mild, medium, hot, suicide and honey garlic there are some that are claiming a specific taste for our country's wings.
On more than one occasion, I have ordered "Canadian Wings", as they appear on the menu,and noted that there is a very strong flavour of oriental influence. After a little more tasting (for research purposes only of course) and batch after batch of home made wings, I have cracked the code! Below is my recipe for The Great Canadian Chicken Wing.
Ingredients:
2 1/2 lbs chicken wings
2 tsp chili powder
2 tsp cayenne pepper
1/2 cup ketchup
1/4 cup Worcestershire sauce
2 tbsp soy sauce
2 tbsp brown sugar
1 tbsp minced garlic
1/4 cup of honey
1/4 cup of Teriyaki sauce
Bring a saucepan of water to a boil. Simmer the chicken wings for 10 minutes. Remove from water and drain on a paper towel.
In a mixing bowl mix together your other ingredients. Add chicken wings and toss to coat. Refrigerate and allow these saucy wings to marinate for at least 3 hours.
Preheat your gill to high. Cook chicken wings on a lightly oiled grill for 20 minutes, turning occasionally. As with all wings, these go awesome with some blue cheese dip and veggie sticks.
This recipe makes about 2-3 dozen wings.
Still not sure how Teriyaki and Honey Garlic flavour are Canadian, but I can't complain about the taste!
Posted by at 08:57 PM | Comments (0)August 26, 2005
Fruit Dip
To those who argue that a piece of fruit is the perfect food, whether it’s a banana perfectly wrapped in its natural package, delicate raspberries, or a peach at the moment of ripeness… well I probably wouldn’t disagree. But when someone brings really great fruit dip to one of our family gatherings, I’ll be the first to smother it all. This is a true Midwestern recipe, toted to church basements, corn roasts, county fairs and potlucks throughout the summer. What makes it delightfully authentic is that it consists of at least one ingredient from a box (the pudding), one from a can (juice), and a couple of dairy products. And hey, it’s a nice change from a good casserole.
Cut up a bunch of fruit—anything is good with this dip, but favorites are apples, strawberries, grapes, melon, pineapple, kiwi, blueberries, mango, bananas, peaches. If anyone tries a fruit that doesn’t taste fabulous with this, I’ll eat frozen dinners for a month.
Anyway here’s the magic recipe, courtesy of the Ohrtman family cookbook.
1 small package Vanilla instant pudding
1 ½ cups milk
1 cup sour cream
¼ cup orange juice
Put all ingredients in a bowl, mix and serve.
August 25, 2005
Quick and flavourful steak rub
If you are like me, you are completely overwhelmed by the number of sauces, rubs and marinades that reside in the condiment aisle of your local grocer. If, by some miracle, you manage to find a brand or type you do like, you are then thrown into another gauntlet when having to choose between sweet, spicy, earthy, fruity, mild and bold flavours. Honestly, I do not have the patience. When I spend good money on a meat order I don't want to drop another $30 in rubs, marinades and what-not just to see which one is a keeper.
For this reason, my rub was born. It's easy, inexpensive and adds just the right flavour to your steak without losing the real flavour of the meat.
Here's what you need:
1 small bowl
1 large mixing bowl
Aluminum Foil
1/4 cup Garlic Powder
1/4 cup Cayenne Pepper
3 tsp Ground Black Peppercorn
3 tsp Sea Salt
3 tsp Ground Cinnamon
Mix all the dry ingredients together in the small bowl. Get your steaks out (make sure they are completely defrosted) and lay them on the aluminum foil. With your fingers, take a pinch of the dry rub and apply it to each side of the steaks. It's called a rub for a reason - don't just pat it on, massage those steaks! The great thing about this rub, is that when you apply it to the steaks, the predominent colour is yellow (garlic powder), when you have rubbed long enough, the colour will turn reddish brown (cayenne pepper). Not only is this rub easy, it is idiot proof! It tells you when it's prepared correctly!
After the steaks have been rubbed on both sides, place them in the large mixing bowl and cover with the aluminum foil you used to place the steaks on. Let those beauties flavourize for a good 3 hours in the refrigerator.
This rub gives the steak some great complimentary flavours, and doesn't overwhelm your tastebuds. The cayenne and peppercorns give it a kick while the cinnamon and garlic powder have that perfect marriage of sweet and savoury.
Some tips:
Everyone grills differently, but for those that are new to the steak game, you can be thrown off quickly. When asking for advice, an individual will normally answer based on personal preference rather than general practice. For this reason, I would recommend laying the steaks on the grill/BBQ for about 4 minutes per side. This time frame ensures that the meat is at least cooked throughly.
Try to refrain from constant flipping, or checking of your meat. It's simple - look at a clock, and flip it when it needs to be flipped. That way you not only ensure proper cooking, but also great grill marks!
Posted by at 06:27 PM | Comments (0)August 22, 2005
Sun-Dried Tomato Hummus
I brought this to a summer soiree last night, and after I promised to give several people the recipe, (it was a hit!) I decided to make it easy on everyone by sharing it here. This hummus was served with whole wheat pita bread cut into triangles, but it’s also great with veggies, slathered on bagels, or smeared in a wrap. It’s so easy to make, and you can tinker with the formula if you toss in extra flavors like roasted red peppers or pesto. Here’s the basic recipe, plus sun dried tomatoes, which I’ve found are much less expensive at ethnic grocery stores, where you can get them in bulk. It doesn’t matter if you use ones jarred in oil or dry, both work well.
15 oz can garbanzo beans (chick peas), drained and rinsed
2 lemons
3 T olive oil
2 cloves minced garlic
Cayenne pepper to taste
2/3 cup tahini paste
½ cup sun-dried tomatoes
Salt and pepper to taste
Water
In a food processor, add sun-dried tomatoes and olive oil and puree until it makes a paste. Add garbanzo beans, lemon juice, tahini and garlic, and process until smooth. If mixture is thick, add a splash of water and process again until the consistency is creamy and easy to scoop with a spoon. When you’re happy with the consistency, add salt, pepper and cayenne pepper to taste, and process one last time.
It stores well in the fridge in a sealed container, but if it does dry out a bit of water stirred in will revive it to its original creaminess.
This recipe is adapted from Mediterranean Cooking, by Jacqueline Clark and Joanna Farrow.
August 19, 2005
Summer Potluck Ideas
As we approach the end of the official picnic season, I was thinking about the items that I've brought to some of the events. All very easy, and can be made ahead of time, or made at the last minute (as in, "sweetie, I forgot to tell you I signed us up to bring . . ."). Here are a couple of ideas.
A quick dessert: Frozen Yogurt Pie. You will need 1 premade graham cracker crust, 1 8 oz container of Cool Whip, 3 6-8 oz containers of yogurt (any flavor). Thaw the Cool Whip enough that you can stir the yogurt in. Place in crust, freeze at least 4 hours. Before freezing you can stir in fruit, nuts, chocolate chips (when I use coffee flavor yogurt, I like stirring in mini chocolate chips, when I use a fruit flavored yogurt, I like to stir in chunks of fruit). If you use the low fat type of Cool Whip, low fat yogurt, it's even relatively low fat/low calorie. It's a quick and easy and refreshing dessert. After freezing, it's best to let stand at room temperature for a bit so that it's easier to cut.
Salad course: Coleslaw ramen salad. My sister-in-law gave me the directions to this. It was a staple at all her family picnics, and I've taken it to several potlucks. A real crowd pleaser. Here's the recipe. About 1 1/2 pounds of cole slaw (I like Fred Meyer's), Fred Meyer also has something called Broccoli Burst, sort of a broccoli cole slaw, and I get about 1/2 pound of this. Mix together. Open 2 packets of Top Ramen (any flavor because you're not going to be using the seasoning). Break the ramen into pieces, and mix with the greens. Add about 1/2 cup dry roasted peanuts (can be omitted if you don't know if anyone has peanut allergies). Refrigerate.
Baked beans: Cut about 1/2 pound of bacon into pieces. Chop 1/2 red onion. Cook until onions are soft. Sprinkle over baked beans,and top with brown sugar. Bake at 350 degrees for about 30 minutes. Sort of dresses up the usual canned baked beans. Took these to a potluck last month, and have been asked to bring them to the next one. I'm not a big baked beans fan, but I even liked these.
Everyone have a good rest of the summer and enjoy the picnics.
Posted by at 04:32 AM | Comments (0)August 07, 2005
Dump Cake
The name of this cake might turn you off, but trust me, it's the easiest, most delicious cake ever. It gets it's name from the fact that you dump all the ingredients in the pan. No mixing, no measuring, no nothin'!
My mom used to make this cake for us when I was a kid. We couldn't wait till after dinner so we could dive right in. It tastes best warm and bubbly, right out of the oven.
Here's what you'll need:
One can crushed pineapple
One can cherry pie filling. This is very important. You don't want a can of cherries, or the cake will not turn out right.
One box of vanilla cake mix, any brand
1/2 stick of butter or margarine (I like to use organic butter)
9"x12" or larger glass baking pan
Here's what you do:
Open both cans of fruit. Dump the cherries in the bottom of a un-greased glass pan, making sure you cover the bottom. Dump the pineapple right on top of the cherries, covering the bottom layer. Remember...this isn't a pretty cake, so it doesn't have to look beautiful.
Sprinkle the vanilla cake mix on top of the pineapple. Again, this can just be dumped on and spread out. Don't worry about the lumps!
Cut up the butter or margarine into small pieces. If you'd rather shred the butter using a cheese grater, go for it. That is what my mom used to do when I was a kid. I don't have a grater, so I had to cut the butter into little chunks.
Spread the chunks over the top of the cake mix. Remember, it's not supposed to look pretty!
Put the cake in a preheated 350 degree oven. Cook for about 20-25 minutes or until the cake is brown and the cherries bubble at the side. The liquid in the pineapple and cherries makes the cake moist and the butter gives the cake a crumbly topping. You don't want to overcook it though. Just enough to brown the cake mix on top. Remove the cake from the oven and let it cool about 10-15 minutes.
Dump cake is so simple to whip up that it's perfect for a last-minute dessert idea. This cake tastes delicious with a scoop of vanilla ice cream, or cool whip on top. Whatever you prefer!
July 29, 2005
Curried Cream of Zucchini Soup
There is almost always time for a good homemade soup. Somehow a simple preparation makes a soup taste better. This soup is delicious, nutritional and easy to make; its also cost effective. Plus, its a soup-to-taste sort of thing. Okay. Here goes.
Take about 4 medium zucchini (Small organic zucchini are the best for flavor and nutrition. If you do use small organic zucchini, add one or two more to this recipe).
Cut them in about 1-inch length pieces.
Dump into a medium size saucepan.
Pour just enough water to cover the zucchini.
Add curry powder, enough to color the zucchini. Let the smell of the curry guide you. Not too little, not too much (This is where experimenting of how much curry powder to use will come into future play).
Cover and cook over low to medium heat.
Check the status of the zucchini.
When the zucchini is tender, put the zucchini in a blender.
Add some of the vegetable broth. Add a dab of butter and a dash of half and half (or try dairy substitutes if you prefer). Not much, just enough.
This combination is very hot, so use discretion when turning the blender on. Holding a hot pad down over the top of the blender helps keep the hot ingredients inside and not all over the kitchen and you.
Turn the blender on for less than 1 minute.
Look and taste. Add more vegetable broth and/or zucchini, depending upon your preference of thickness. If you want, add a pinch of salt.
Blend again if more ingredients have been added.
Look and taste. Add something more if you like.
When satisfied, pour the soup into your favorite bowl and enjoy. This recipe will make about two hearty servings.
Experiment until you come up with you own customized Curried Cream of Zucchini Soup.
Check out my post To Curry or Not to Curry at The Health Blog it adds a little interesting flavor to this recipe.
Posted by wavingcloud at 01:08 AM | Comments (1)