Cookbook Bites

Cookbook Bites Most Popular Recipes

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

Last night at midnight we went out the front door to welcome in the new year. Like pretty much every year, it becomes immediately apparent that we're the only one's in the neighborhood (at least in close proximity) who bang pots and pans. I can't help feeling like a rebel disturbing the peace with my soup pan and spoon in hand, clanking away into the darkness, welcoming the new year with my daughter beside me.

With the new year I thought I'd share some Cookbook Bites trivia that you might find interesting, including "all-time" most popular recipes in case you haven't seen them. Also, I love the global community who visit, so I've included a short list of where the majority of our blog readers (like you) are coming from. (You can see a bigger list here.) In the new year I hope you'll say "hello" in the comments! (If you're not 100% sure about writing comments in English you might want to try Google Translate.) Thanks to everyone for visiting! And good luck with your cooking adventures in the coming year!

Most Popular Recipes

Cookbook Bites Visitors Hail From:

United States
Canada
United Kingdom
Netherlands
Malaysia
France
India
Australia
Russia
The big list

Happy New Year!

Suz

Cocoa Fudge Cookies

2011-12-12T16:21:00.000-08:00

It's almost Christmas and I have a cookie recipe to post,

I'm sharing it with a holiday story that doesn't go like most,

It's not like the wraith's haunting old Scrooge on Christmas Eve,

But the story of a neighbor turned despicable cookie-thief.

If you like true-crime stories grab a mug of cocoa, toss in some marshmallows, and curl up for a read. (Or scroll down for the recipe. Click here for last year's "Norwegian Butter Cookies recipe.")

Earlier this fall I signed up for The Great Food Blogger Cookie Swap 2011 asking to be paired with other's requesting healthy cookies. Before the cookies were due I tried to make Honey Crickle cookies "healthy" by replacing the oil with applesauce, and the sugar with honey... I ended up with some strange, chewy cookies. What was I going to do? I had two people requesting healthy cookies. I finally gave up and just went with a tried and true "healthy" recipe that I knew was good: Cocoa Fudge Cookies from Cooking Light (January 2002).

If you follow my Tweets you know I was out early shopping for organic vanilla, baking, and all excited to participate. We got them shipped off on the morning of the deadline and I forgot about the cookies, getting busy with all things December!

As the week rolled on I received my first box of cookies: Pri Aniki's, a soft thumbprint cookie from Meg at the blog Harmonious Belly. They're made with plum jelly from her backyard and sweetened with honey and have a gentle ginger taste. (Thanks Meg!)

The next box was full of Cinnamon-Spiced Butterscotch-Chip Pecan Cookies sent to me by Kiri with the Healthy Foodie Travels blog. These little cookies were like a biscotti snicker doodles. The pecans and butterscotch added richness to the cookie. (Thanks Kiri!)

It was so fun to get the cookies in the mail! After snapping Instagram's of the cookies, I realized my new cookie-swap friends might be on Twitter too and Kiri had just tweeted that she hadn't received her cookies yet. After checking the shipping details--which showed they had been delivered two days earlier... research ensued and it turned out her package had been stolen. I'm all-kinds of irritated that you can't send a package of cookies in the mail without it being kifed. Stupid cookie thief's.

Okay, pause, breathe, and take a comforting sip of cocoa. While the package stealer is still at large there is a bright lining to the story. There's going to be a New Year's sequel with a happy ending! Kiri's agreed that I can send her some cookies to a different address so she'll get some homemade cookies after all!

So after the Christmas tale of cookie thiefs, chocolate homemade cookies, New Year's cookies, and new friends, I'm presenting you with a good low-fat chocolate cookie recipe. I hope you enjoy them. They're not your traditional holiday cookie, but they'd probably be pretty great drizzled with white chocolate and peppermint starlight mints crushed and sprinkled on. Still, they're pretty tasty, in a devils-food kind of way, all on their own.

(Note: Yes, Virginia this is a low fat recipe! I tripled the batch. That's why the butter is swimming around in well, er, butter.)

Cocoa Fudge Cookies

1 C flour (plus some)

1/4 t baking soda

1/8 t kosher salt

5 T butter

7 T unsweetened natural cocoa

2/3 C white sugar

1/3 C brown sugar (packed)

1/3 C Greek yogurt, low-fat, plain

1 t vanilla (I used organic this time)

Cooking spray

(This is word per word from Cooking Light's recipe) "Preheat oven to 350°. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, soda, and salt; set aside. Melt butter in a large saucepan over medium heat. Remove from heat; stir in cocoa powder and sugars (mixture will resemble coarse sand). Add yogurt and vanilla, stirring to combine. Add flour mixture, stirring until moist. Drop by level tablespoons 2 inches apart onto baking sheets coated with cooking spray. Bake at 350° for 8 to 10 minutes or until almost set. Cool on pans 2 to 3 minutes or until firm. Remove cookies from pans; cool on wire racks."

(Note: I increased the flour in my cookies a little, like about 1/4 C for the triple batch. To get them to set up a little better. I think you may just want to do a test cookie depending on your altitude and how much you want the cookie to spread.)

Recipe Source: Cocoa Fudge Cookies, Cooking Light, January 2002 (BTW There's a nutrition breakdown at this link. Thanks Cooking Light!)

Crescent Rolls

2011-11-25T07:54:00.001-08:00

A few years ago I helped to compile a cookbook that was a present to the resellers where I worked as a holiday gift. The cookbook was also a tribute to one of our co-workers, Victoria, who had passed away suddenly that year. Victoria had been gathering employee recipes with the hopes of someday publishing a cookbook so we finished the project. Here's an excerpt from the forward by the company founder:

"Cooking and baking were important to Victoria--she loved to create her own masterpieces. She and her children would make cookies on Monday nights and take them to families in her neighborhood. She loved making holidays special for her family, and good food was always at the heart of these celebrations."

So this brings us to a really great recipe "Corinne's Rolls"shared by Claudia, one of the sales reps. It's become a family favorite! I used this dough to make cinnamon rolls on Christmas morning last year and these rolls show up regularly over the holidays. Let me know how they work out for you!

Watch for the red bowl as you scroll down to see what the yeast looks like when it starts fluffing up.

The butter is melted, milk scalded, and combined with the sugar and salt.

See how fluffy the yeast got! "It's so fluffy!"

These little guys are fluffy too...

"They're so fluffy I'm gonna die!" All-righty, back to the rolls.

If you have a mixer, use the dough hook when adding the flour.

Set the dough aside to raise.

"Poof" It's ready!

Roll out the dough, and cut into 16 pieces with a pizza cutter. (If you cut a couple extra you can make some smaller rolls too.)

Roll the rolls from the large side of the triangle to small* and raise.

Corinne's Rolls

2 packages of yeast or 2 heaping T

1/2 C warm water (sprinkle of sugar)

1 C (2 sticks) butter

1 C Sugar

1 1/2 milk (scalded)

2 t Salt

6 eggs (beaten)

8 C All Purpose Flour (I replaced 2C with Whole Wheat Pastry Flour)

Add yeast to warm water and add a sprinkle of sugar. Set aside. In a pan combine the milk, butter, sugar and salt then cool to lukewarm. Add yeast to mixture and mix well. Add beaten eggs and flour to create a smooth soft dough. Knead and place in greased bowl. Cover and let raise 1 1/2 hours until double. Divide the dough in half. With first half, roll dough into a large circle. Brush melted butter onto the dough. Cut dough with a pizza cutter into 16 triangular "pizza" slices. Roll each piece from the large end to the small. Same with second half of dough. Let rise on baking sheet for 1 hour. Bake at 350 degrees for approximately 15 minutes. Brush with butter. The dough freezes well. Yield 32 crescent rolls.

*Before rolling the rolls, I stretched the top of the cutout triangle (the wide end) to get more dough on the outside ends to better curve the rolls into the crescent shape.

Recipe Source: Table Scraps, A Collection of Our Favorite Recipes, Corrine's Rolls shared by Claudia Mann, pg. 91

Enjoy!

Suzanne

Pumpkin Butter

2011-10-31T11:42:00.000-07:00

Happy Halloween! This is the pumpkin my daughter carved (love it). I can't wait to put it out tonight all a-glo! With Halloween and pumpkins on the brain I've been looking for pumpkin recipes, besides the usual muffins, breads, and cookies.

There was a cute recipe on the Tasty Kitchen for stacked oatmeal to-go: Apple-Pumpkin Butter & Banana Oatmeal jars. It was the "pumpkin butter" that caught my attention. I grew up with apple butter that my mom made (and canned). The recipe I found for pumpkin butter is sweetened with brown sugar and honey. Honey seems very complimentary to this type of dish. I think there's a honey harvest in the fall based on... Google recently tweeting that they had completed their honey harvest.

So how do you chose your spices for your pumpkin butter? I would recommend following your bliss. Start by adding small amounts of what you normally add to "pumpkin pie" and give it a taste. I upped the cinnamon and cloves from the original recipe and pulled the other sprinkling of spices from pumpkin pie recipes. It turned out very autumn-y, and was better the second day.

All of the ingredients in the pan and ready to go.

By the end of the cooking time the mixture thickens a little.

Pumpkin Butter
1 C Pureed Pumpkin (15 Oz. Libby)
2/3 C brown sugar
1/4 C honey
1/2 t cinnamon
1/4 t cloves
1/8 t nutmeg (fresh grated is nice)
1/8 t ginger
1/8 t mace
1/8 t pure vanilla bean paste

Combine and bring to a boil then reduce heat to low and cook for 20-25 minutes or until thicker. When done, cool. (See Nestle's Very Best Baking for storage tips!)

Recipe Inspiration: Very Best Baking: Pumpkin Butter (I let my "pumpkin pie" imagination run away with me. I didn't have any lemon juice, but it turned out okay.)

I hope you have a fun Halloween!

Suzanne

Omelets with Garden Peppers

2011-10-22T12:28:00.000-07:00

Last Sunday morning my daughter and I took a walk around Silver Lake which is located at the top of Big Cottonwood Canyon, in Brighton, Utah. Fall is officially here and I wanted to show you.

There's a trail around Silver Lake and it's a popular fishing spot. Near the beginning of the walk you pass a grove of friendly old pines. Back in "the valley" (Salt Lake) fall is everywhere. Pumpkins are spilling out of grocery stores (near the entrances) and Halloween costumes are on the brain so when my husband sent me a photo of peppers, it seemed a little random.

I didn't understand until later, that these little beauties were coming home. One of the guys at his work was sharing the bounty of his garden. (Thank you!) They arrived Monday night and my husband has been asking me why I haven't used them yet. I can see his point, I blog about cooking after all and he brought home some cool fresh ingredients. So why the hesitation? One big reason: I don't know what kind of peppers they are. They didn't come with a key to heat levels. If you happen to know, please comment. :)

So last night I made omelets and chose three peppers to work with.

I hadn't seen the purple peppers before. They're a pretty shade, like eggplant. Today I'll be chopping up the rest of the peppers to dry in the oven. Last night I sautéed the peppers shown above in olive oil and then added them to our omelets.

Omelets with Garden Peppers

Olive Oil

2 eggs (per omelet)

1 T water

1/2 C peppers (green and red bell peppers, chopped)

2-3 T onion (chopped)

2 Mini Babybel cheese, light (sliced), or 1/4 C grated cheddar (per omelet)

Wash the peppers and clean out the seeds and white membrane. Chop the peppers and sauté with onion in 1 T olive oil using a non-stick pan. Crack 2 eggs into a bowl and add the water and whisk together with a fork. When peppers and onions have cooked put them aside in a bowl. Pour the eggs into the hot pan. It'll look like the eggs are staying wet on the top, don't try to flip it, just use a spatula to lift the edge of the omelet and tilt the pan to lit the runny egg run under the omelet to cook. If you get a hole in the omelet it's no big deal, let the runny egg run into it to cook. Repeat until the egg is mostly set then sprinkle peppers/onions (to taste) over 1/2 of the eggs (covering 1/2 circle). Add cheese over the half of the omelet that you added the peppers to. Sprinkle some cheese along the edge of the omelet so the cheese will fry and get a little crispy. This really makes the cheese flavor "pop!" When the cheese is melting, fold the plain half of the omelet over the side with the peppers, onions and cheese. To get the omelet onto a plate, tilt the pan and allow the omelet to slide out onto the plate (using your spatula to guide it.)

I learned to make omelets from my Betty Crocker cookbook and watching Julia Child. Great teachers! :)

Enjoy!

Suzanne

Broccoli & Cheese Soup

2011-10-08T16:46:00.000-07:00

Did fall seem to come early this year or is it just me? Maybe I just wasn't ready for the cold weather part of fall. I mean I was clued in by the trees changing colors across the mountains--then last week the temperature dropped. We pulled out coats, scarfs and umbrellas, and I put away the sandals I was wearing just a week ago. I think that even the flowers were surprised by the sudden temperature drop.

At work I sit one cubicle away from large windows and have a great view of the Wasatch mountains. The other morning the storm clouds were so thick you couldn't even see the mountains. Around lunchtime the clouds had cleared and the mountains had turned from green to white. It had snowed. Poof. "Insto-presto!" or is that "Presto-Chango?" Welcome to soup weather.

I've been surfing Cooking Light lately for recipes and found a recipe for Broccoli & Cheese soup. As you might imagine, my family is quite patient with my habit of trying new recipes. I had just made this soup when I left to pick my daughter up from a meeting and I came home to hear all about how good the soup was. Everybody liked it! Thank goodness! BTW, I know the "cheese" in the photo isn't the "light" stuff mentioned in the recipe below, but I was lucky to even get it. I never know where to look for it. It's never with the other cheese, right? It's not by the macaroni and cheese either. The bagger ran and got it for me at the checkout, so I didn't learn the secret of where they keep it. Where do they display it?!? Ahem. And now back to the soup...

Broccoli & Cheese Soup
Cooking spray (I used about 1 t olive oil too, because the onion was sticking to the pan)
1 C chopped onion
2 garlic cloves, minced
3 C fat-free, less-sodium chicken broth
1 (16-oz.) package broccoli florets
2 1/2 C 2% reduced-fat milk
1/3 C flour
1/4 t black pepper
8 oz. light processed cheese, cubed (such as Velveeta Light)

Spray stock pot with cooking spray, add olive oil, then sauté the onion and garlic until tender, add broth and broccoli. (I had a 12 oz bag of broccoli and only 1 can of broth so I made up for the fluid with water and chicken bouillon). Bring to a boil then reduce heat to medium, cook 10 minutes. While it's cooking combine milk and flour with a whisk and add to the stock pot. Cook 5 minutes or until it's thickening (stir regularly). Remove from heat, add pepper and Velveeta (cubed) cheese. Stir until cheese melts. Put 1/3-ish of the soup into your blender (I put hot water in the glass blender first to hopefully make the glass hot so it wouldn't crack with the hot soup). Blend until smooth and pour back into the stock pot and stir to combine. Serve.

Source: Cooking Light, January 2002 (They even have nutrition facts with the recipe! Way to go Cooking Light!)

Janel's Chile Verde

2011-09-16T06:45:00.000-07:00

Why start this post with sunflowers? My sister Janel and I picked some up at the Sunflower Market grocery store earlier this summer after kicking around at the downtown Salt Lake farmers market where we shared Sudanese food, sipped blueberry lemonade and I bought a tomato that was too expensive. And so sunflowers... time with my sister... and we arrive at... her recipe for Chile Verde.

Wait for it... wait for it... "even though..." the original recipe sounded do-able, there was one step I was like "There's no way." ... "You want me to boil it down, how many times?" ... "Really?!?" Janel has been mentioned around these parts before for making The Columbia Restaurant 1905 Salad for me after I'd had surgery. She's a nice kind of gal like that. Even though her recipe was already the cat's meow, I didn't think I could handle boiling down a roast as called for so I started thinking... "I wonder if this would work in the Crock-Pot."And then "I wonder if pork chops would work as well as a roast?" And the answer is: "Yes." I've made it twice and I think I've got the Cock Pot version down pat!

The beginning of the Crock-Pot phase below. Everybody into the pool!

And "poof" it's done!

Chile Verde

1 medium size jar of chile verde salsa (verde = green)

2 cans diced chiles (mild)

1 yellow onion

Black pepper (fresh cracked)

1-2 packages of pork chops

1 can of vegetarian refried beans

Add the chile verde salsa to the Crock-Pot. Rinse the jar with about 1/4-1/2 C of water and add the water and the chiles to the Crock-Pot. Next brown the meat, crack fresh pepper on the pork chops while cooking. Cut up the onion in large chunks and add both the meat and the onion to the Crock-Pot. Deglaze the frying pan with water (about 1/4-1/2 C) and add the sauce this creates to the Crock-Pot too. Cook on high for approximately 5 hours. You'll know it's done because the meat will easily come apart with a fork. Add the can of refried beans and stir. Using two forks pull the meat apart into bite sized pieces (or smaller). Allow to cook for 15-30 minutes and serve.

Serving Suggestions: At our house we serve the Chile Verde as single servings in a bowl, as a hot dip with corn chips. Optional: embellish with fat free grated cheddar, and fat free sour cream.

Source: Janel, my sister (Gracias señorita!), with edits from me.

P.S. A little bit of trivia here, my Crock-Pot will be turning 22 next week.

Gluten Free Chocolate Chip Cookies

2011-09-04T07:49:00.000-07:00

I'd like to tell you about some chocolate chip cookies I made this week. The cookies went with us on an urban hike to the new "The Commons, City Creek Center" area in downtown Salt Lake City. These cookies are not your everyday chocolate chip cookie. We're doing an elimination diet at our house, dietician led, trying to track down possible allergies that are triggering migraines. First up? Gluten.

My first few tries at gluten free baking has delivered muffins that puff up in the oven then fall to about 1/2 the size. These chocolate chip cookies puff up too, but after they settle they still look and taste reasonably like the real thing (make sure you have a cup of milk when you eat them, they're kind of dry - but if you like a "crisp" chocolate chip cookie, you'll probably like these.) Here are a couple of tips for along the way, then the recipe and a few photos from the morning around town.

Use your favorite vanilla. For me that means Mexican Vanilla Extract. I don't know where to get more of this. I went to their online store and they don't sell it there. (Am I going to need to drive to Minnesota where we bought it? Or Mexico?)

Cream the butter, sugar, egg and vanilla, just like regular chocolate chip cookies.

Mix the dry ingredients. Some people sift, I fluff the ingredients together with a fork.

Important Read This Part: Next mix the wet and dry ingredients and add 3/4-1 bag of mini chocolate chips. Based on comments I read at All Recipes I did a test cookie at first, and my first cookie (even though the dough looked like normal cookie dough) spread into a lace-cookie. So I added more gluten free flour until I couldn't get any more to mix into the dough, then I tried it again, and it worked! I made little round cookies and pressed them down just a little with a spoon before baking, but it looks like they would have spread anyway.

Gluten Free Chocolate Chip Cookies

3/4 cup butter, softened

1 1/4 cups packed brown sugar

1/4 cup white sugar

1 teaspoon gluten-free vanilla extract (Mexican Vanilla)

1 egg (the original recipe called for egg substitute)

2 1/4 cups gluten-free flour (Bob's Red Mill Gluten Free All Purpose Baking Flour)

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon kosher salt

3/4 bag mini semisweet chocolate chips

Preheat your oven to 375 and butter your cookie sheet. Mix butter, sugar(s) and egg. (I mixed this by hand with a wooden spoon. The dietician mentioned if you use your regular mixer the wheat flour dust from earlier baking projects could get into the gluten free dough.) In a separate bowl add gluten free flour, baking soda, baking powder and salt and stir with a fork. Combine the butter and flour mixtures and add the chocolate chips. If you're worried about the cookies spreading to much, bake a test cookie so you can see how it'll come out. If it spreads too much add a spoonful or two more gluten free flour. I added more flour until the dough just didn't allow me to add any more (like 1/2 C) you don't want the dough to be in crumbles. Drop cookies by the spoonful (you may need to sort-of help shape them by hand) onto a buttered cookie sheet and bake for 8-10 minutes. Cool 2-5 minutes before removing from the cookie sheet.

*A Note About Ingredients: To really make sure what you're baking is gluten free check the ingredient lists for the items called for in the recipe.

Recipe Source: All Recipes: Chocolate Chip Cookies (Gluten Free) by Barbara Arnold

We took some of the chocolate chip cookies with us downtown for a Saturday morning photography trip; homework for my daughters digital photography class. Not all of us are on a gluten free diet, but the cookies are family friendly! Here are some pics I took while she was doing homework.

We've got a fancy new skywalk right in the middle of downtown. Very metro.

Urban forest and parking.

Fountain at the "City Creek Commons."

Another very cool fountain.

Good luck with the cookies!

Suz

Snow White (Light)

2011-08-14T12:35:00.000-07:00

Turn back the calendar to the 1950's, to a small town in Idaho not far from Bear Lake. On the main drag there's a Rexall drug store where my mom worked as a soda jerk. This is the reason we had a "soda fountain" birthday party for her this year. My daughter made a 50's play list, there were pink and grey balloons and streamers and poodle applique decor.

Planning the party, I learned about soda fountain drinks I'd never heard of like Black Cows and Snow White. When the party arrived I decided to try the Snow White (with updated ingredients).

Snow White (Light)
Sprite Zero
Vanilla Frozen Yogurt
Lime (quarter - optional)

Add 1-2 scoops of frozen yogurt to a cup. Pour Sprite Zero over the ice cream until the cup is about 2/3rds full. The drink will bubble up, so wait a minute then add more Sprite Zero to fill the cup. Add the juice from a quarter of a lime. Serve with a straw and spoon.

Enjoy,

Suz

The Soup Kitchen

2011-08-06T08:27:00.000-07:00

The Soup Kitchen is one of the places my husband and the guys from his work used to go to lunch when he worked in Sugarhouse. It's located in an older neighborhood--and is across the street from a used bookstore. Score! You may have a difficult time finding parking, but you can usually find a spot. The prices are reasonable and it's especially nice on a cold, cloudy day. You'll find cool 70's art on the walls, a huge chalk board menu and a clear-your-own table environment that enfolds you in a feeling of "welcome."

Above: The Soup Kitchen Special (SKS) turkey, bacon, swiss sandwich.

They're famous for their chunky breadsticks. The Cream of Tomato soup is so creamy and good it makes me think of the soup described in Charlie and the Chocolate Factory without the blueberry ending. ;)

(The soup is at :21 seconds)

The Soup Kitchen

2012 South 1100 East

Sugarhouse, UT

Suz

Yosemite

2011-07-29T07:06:00.000-07:00

I learned the name "Ansel Adams" when I was a kid because of a photo of "Aunt Tilly" (as my dad would call her) which was hung on the wall directly behind where I practiced the piano. The photo is actually called "Woman Behind Screen Door, Independence, California." I would wonder "Is she really my aunt?" and "Is she watching me practice?" (In a Haunted Mansion kind of way.) Ansel Adams also photographed Yosemite National Park which is where my family visited this summer.

The black and white photo above? Not an Ansel Adams, my husband took it. Scroll down to see the photo in color.

Wow! Right?!? In the late afternoon we came to an outlook with a view of Bridal Veil falls. At first we could see the mist at the bottom of the falls was kind of orange. After a few moments the mist of the waterfall had blossomed into a rainbow.

We stayed at a bed and breakfast, the Alpenglo Inn, just outside of the park. Which I recommend for amazing sunsets, star gazing, constellation-spotting and Milky Way viewing (take your Off spray). Tim, who runs the inn, made us a hearty breakfast casserole, the recipe he said was traditional Americana goodness--Betty Crocker. I'm not sure if this is the recipe, but I think it's close: Do Ahead Breakfast Bake. I think I'll try baking it when the ice cream trucks have retired for the season. There's a point during summer in Utah when you just stop using the oven.

I took this photo with my phone. I didn't want to make a production by getting my camera. Taking pictures at the table? You know, etiquete and all. ;)

Hope you're having a nice summer!

Suz

Strawberry Shortcake (Recipe for Shortcakes)

2011-07-07T17:51:00.000-07:00

This year I decided I didn't want to buy the strange little spongey, moist-yet-dry shortcakes that are sold in the produce section right next to the strawberries. I decided to apply the whole "cook it yourself" mantra to Strawberry Shortcake. The result? I was asked to not lose this recipe. It's old school--Betty Crocker. The dough makes a sweet biscuit that soaks up the magic strawberry goodness. I used the recipe for macerated strawberries (strawberries, with fresh OJ and sugar) from last April's post. I also omitted the sugar from one batch of strawberries and that worked fine too.

The Shortcakes
1/3 C butter (chilled)
2 1/2 C all-purpose flour
1/3 C sugar
1 T baking powder
1/4 t salt
1 C milk
1 egg yolk slightly beaten
1 t granulated sugar

Cut butter into flour and add the 1/3 cup sugar, baking powder and salt. Cut butter into flour with butter knives or a pastry cutter until it resembles large crumbs. Add milk and knead until dough forms. Pat out to about 1 inch thick. Cut into rounds (I chose to make diamonds). Place on cookie sheet and brush tops of biscuits with egg yolk and sprinkle with the 1 t sugar. Bake at 400 for 12-15 minutes until golden brown. Cool.

How to Turn this into Strawberry Shortcake
Prepare the strawberries as listed above at least 2-3 hours ahead so the syrup has a chance to get rolling. To serve, cut a biscuit in half then spoon the strawberries (and juice/syrup) over the biscuit letting the juice soak in. Add whipped cream and it's done.

Enjoy!

Suz

Recipe Source: BettyCrocker.com: Strawberry Shortcakes

Book Club: Summer Reading List 2011

2011-06-02T17:56:00.000-07:00

There's something about summer... for my dog? He loves the wind in his ears! Me? I love summer reading lists! Want to have some fun reading this summer? I've created a list that we cooking fans will hopefully enjoy! Ingredient or cooking-related mysteries, romance, recipes, biographical--definitely not a cookbook list! I hope you'll tuck one of these books in your bag, or grab the eBook and join the fun!

Cookbook Bites Summer Reading List

Chocolat by Joanne Harris (Nook)
Black Coffee (Hercule Poirot Mysteries) by Agatha Christy (Nook)
The Love Goddess' Cooking School by Melissa Senate (Nook)
The Fortune Cookie Chronicles by Jennifer Lee (Nook)
Chalice by Robin McKinnley (Nook)
Fatally Flaky by Diane Mott Davidson (Nook)
Monsoon Diary: A Memoir with Recipes by Shoba Narayan (Nook)
My Life in France by Julia Child and Alex Prud'Homme (Nook)
Cream Puff Murder by Joanne Fluke (Nook)
Cherries in Winter by Suzan Colon (Nook)
A Guide to Health by Mahatma Ghandi (Nook FREE)
Blackberry Wine by Joanne Harris*
Killer Pancake by Diane Mott Davidson (Nook)
For All the Tea in China by Sarah Rose (Nook)

* Not available on Nook.

*Note:
I haven't read these books either (with the exception of Chalice) so I'm hoping these books will simply provide us all with some fun (and occasionally educational and inspirational) summer reading. There are enough books here to read one a week through the end of August.

I'd better get started...

Suz

Chocolate Granola

2011-05-28T09:34:00.000-07:00

The other day my friend Jennafer was talking about make-ahead meals. She was making a pasta with prosciutto which sounded really good. I was inspired, but instead of make-ahead "meals" per-say I went with make-ahead breakfast, specifically Chocolate Granola, which I am happy to say was a success! I kind of rolled with my own thing again, combining recipes, and some of my own ideas (like Nutella--who can resist?) The resulting granola has stayed crunchy and gives you that chocolate milk at the end of your cereal bowl like Cocoa Krispies. All in a days work, right? ;)

Chocolate Granola
1/8 C butter (melted)

3 oz honey (1/2 C very scant - like 1/4 inch from top of the measuring cup)

2 T brown sugar

1 1/2 t vanilla

3 T cocoa powder (nautral not Dutch processed)

1/4 t kosher salt

1 1/2 T Nutella (1 generous soup spoon - I know, I'm so scientific.)

4 C oats (old fashioned)
1/2 C walnuts (chopped)

Melt the butter in a small pan and add the honey, brown sugar, vanilla, cocoa powder, salt, Nutella and combine over low heat. In a large bowl add the oats and pour the chocolate mixture over the oats and stir well to combine. Chop the walnuts, add to the bowl and combine. Spray a jelly-roll pan (or cookie sheet) with cooking spray and pour the mixture onto it spreading it out a bit to cover the sheet. Bake at 300 for 30 minutes. Stir about every 5 minutes or so. It's hard to tell when the granola is done, it will be dark cocoa brown and it'll still look wet, but trust me, pull it out at 30 minutes and let it cool. I left mine on the cookie sheet for the afternoon and then put it into a storage container. As it cools it will become dry and crunchy just like magic!

Chocolate Granola is good as a snack (dry), on yogurt, in milk and especially good on Bryers vanilla ice cream. I think I'm a fan!

Go forth and conquer! You can do this! Granola is your friend (and it's way easy to make)!

Recipe Source & Inspiration: This particular recipe is one I came up with after studying how to make granola from other recipes like Mr. Breakfast's Cocoa Granola by TinaNY, Honey Nut Granola by KarenMB, Stove Top Granola by MammaIsCookin (Thanks to my peeps at these links for teaching me how to make Granola!)

Enjoy,

Suz

Food Perspective

2011-05-07T19:48:00.000-07:00

What is it about high speed cameras that makes things look really cool? They seem to capture science and art all at once. See for yourself!

Coffee Creamer (High speed video 2,000 fps)

Video by Modernist Cuisine

Gelatin Cubes Dropped Onto Solid Surface (High speed video 6,200 fps)

Video by Modernist Cuisine

Suz

Mom's Carrot Cake

2011-05-04T20:57:00.000-07:00

Carrots, oranges... bright and sunshine-y, perfect for a special occasion! With TLC you can taste. Hand grated carrots, fresh chopped walnuts, and orange juice squeezed the minute you need it. Everything as fresh as possible. Just like spring.

Everyone will be like "-This- is carrot cake?" Yes, my friends, this is how it's supposed to be. At least in my little corner of the universe.

Mixing the buttermilk-and-baking soda into the batter.

Adding the grated carrots and walnuts.

Fresh-squeezed orange juice.

Carrot Cake
4 eggs (beaten)
1 1/2 C vegetable oil
1 t lemon extract
1/3 c buttermilk
3 C grated carrots (raw)
2 C sugar
1 t cinnamon
3 C flour (sifted)
2 t baking soda
1 C chopped walnuts

Beat the eggs then add the sugar, oil and lemon extract. Sift cinnamon into the flour. Add to egg mixture and beat well. In a separate bowl mix the baking soda with the buttermilk and fold into the egg mixture. Add carrots and nuts. Pour into greased and floured tube pan at 300 degrees for 1 hour and 30 minutes. While it's baking make the glaze. When the cake is done take it out of the oven and pour the glaze* over the cake as soon as it is taken from the oven (right over the cake still in the pan). Give it a minute, it'll absorb. Cool then take the cake out of the pan.

Glaze
1 C sugar
1/2 C fresh orange juice
1 t orange zest

*Don't worry! The glaze -will- soak in. It might take a couple of applications and a few minutes, but victory will be yours! (If the sugar isn't 100% dissolved it will make the glaze a little more crunchy - at least that's my theory.) Don't take this as me being "down-with cream cheese frosting" I'm a fan of the cream cheese, but an irreplaceable part of this particular cake is the orange glaze--no contest.

Recipe Source: My mom (Thanks mom!)

Happy Baking &
Happy Mother's Day
!

Suz

Juicer: Apple, Carrot, Orange Juice

2011-05-03T16:20:00.000-07:00

There's a movie out called "Fat, Sick & Nearly Dead." Have you seen it? The movie was really interesting and is about how a juice diet worked out. (The link goes to the trailer.)

While we're talking about juice my "juice barista" (my husband) sometimes makes fresh juice for breakfast and his latest "blend" was a great combination-orange juice. The bright-yet smooth tones (is that the right verbiage for liquid refreshment?) were really good so I wanted to share the recipe with you!

Apple-Carrot-Orange Juice
2 Apples
2 Carrots
6 Oranges

Scrub carrots and remove ends. Wash apples and remove stems. Wash and peel the oranges. Run the carrots, apples and oranges through the juicer as per your juicer instructions.

Note: Many of "the juicing powers that be" say we should drink homemade juice within the first 24-hours of juicing it, to get the most out of it.

Recipe Source: My husband

Suz

Pineapple Dr. Pepper Beans

2011-04-27T06:10:00.000-07:00

I recently spent a few days at a training conference up at "The Homestead" in Midway, Utah. Located in the middle of the Rocky Mountains, The Homestead has an interesting geological feature: a crater with a hot spring that's open to the public for swimming. While I only waded my toes, others hopped in for a soak.

This is a side view of the crater.

It seemed like more crocus were opening every day.

Deer were right at home on the grounds. A co-worker said they saw a mountain lion. (Yikes!)

Out of the neat things I got to see, one thing stood apart--I had never seen so many Dutch ovens going at once. At the end of the conference my boss Bryce (and his cooking team) cooked dinner not just for the staff, but for all of the conference go-ers.

One of the things they made for us was sweet and savory baked beans. Here's the recipe:

Pineapple Dr. Pepper Beans
1/2 lb. smoked bacon; sliced
1/2 c tomato paste
1 large yellow onion; diced
1/2 lb. summer sausage; sliced
2 bell peppers; diced
1 c brown sugar
1 c chopped mushrooms
1 c medium Pace Picante’ Sauce
4 cloves garlic; minced
(1) 16 oz. can pineapple tidbits; drained
(2) 28 oz. cans Pork & Beans
1 can Dr. Pepper
2 tomatoes; diced

Heat a 12" Dutch oven using 18-20 briquettes bottom until oven is hot. Slice bacon into 1/2" strips then fry in preheated oven until crisp. Add onions, bell peppers, mushrooms and garlic and continue cooking until tender. Add remaining ingredients. Reduce briquettes on bottom to 12-14. Cover and simmer 30 minutes stirring every 10 minutes. Serves: 10-12

Recipe Source: Bryce Swanson (Thanks Bryce!)

Enjoy!

Suz

Frozen Fruit Smoothies

2011-04-16T08:50:00.000-07:00

A couple of years ago I had an eye opening moment. A co-worker had moved to China and was sharing the most amazing photos of her life overseas. I literally had an a-ha (that might be pretty obvious to you) that beauty is everywhere. I stepped outside and took photos of early spring which helped me appreciate the beauty in my neck-of-the woods!

This morning when I headed outside with my camera, it was like coming home to find little bits of spring awakening. After such wrenching stories in the news over the past few months, these little bits of nature are busy doing what they do. (The pink blossom is an apple blossom. This is the first year the apple tree will be producing apples. Quite an accomplishment for the little espalier tree! You go tree!)

There's a green glow of newly un-flolded leaves to the trees and the hillsides are fresh and spring-green. The leaves above are from a lilac bush. The purple flowers are sweet little hyacinths. Have you ever caught the scent of a hyacinth? They're a little headier than honeysuckle. In Utah hyacinths are one of the earliest blooming flowers.

Yesterday I took a leap and made a smoothie with oatmeal in it. I was thinking "This is gonna be gross." but decided to try it because it was bound to be "healthful" right? It turned out that my family and I both liked the smoothie and it was easy to make (perfect for when you're in a hurry).

Frozen Fruit Smoothie

1 ripe banana

1 C frozen fruit (mango,  blackberries, blueberries, or strawberries)

2 heaped T plain yogurt (I used some lemon yogurt I had on hand)

1/4 C quick cook oats (not instant)

1 C 1% milk, soy milk, or apple juice

5 ice cubes

Combine ingredients and blend well. I blended it on different speeds to make sure the oatmeal was pureed into wee little bits, too small to detect. If it's too thick for your taste just add a little milk and blend it in. Get more ideas and tips for this smoothie on Jamie's website. (Thank you Jamie!)

Serves: 2

Recipe Source: Jamie Oliver's Food Revolution: Frozen Fruit Smoothies

I poured the pretty-purple-goodness into a reusable travel mug and my breakfast was ready "to-go." Mmmm! The smoothie was sweeter than I would have imagined with no sugar, but also very light.

I hope you'll give these a try too! :)

Suz

The Good, the Bad & the Ugly (Recipes)

2011-03-25T19:07:00.000-07:00

The cooking here's not "all good." There's "The Good, The Bad, & the Ugly," like the spaghetti western. I like to try new recipes, but in real life not everything I cook turns out. I try to let you know when a recipe I've made and posted is shall we say taste-bud challenged? Here's the list, of what didn't turn out so well just last week.

Reuben Roll Ups (St. Patrick's Day)
Orange Muffins (Dry, as in Lawrence of Arabia dry)
Bread Pudding (Trying to salvage the orange muffins)

After a particularly gross run of recipes I try to make something really yummy so I made Pioneer Woman's Sour Cream Bake.

Suz

Normandie Cafe & Bakery

2011-03-20T12:14:00.000-07:00

When I was a teenager I worked at the front counter of a French bakery called Bakers de Normandie. The bakers, Jean Jacques and Chet, would occasionally still be there in the afternoon when I arrived after school on my ten speed bike. They made the most wonderful things like croissants filled with chocolate, Napoleon pastries, and hard rolls that were crusty and crunchy on the outside and as light as air on the inside. The bakery I worked in closed, reopened in new locations and closed again. My mom told me they were back. (I'm not sure if it's run by the same people though.)

The Normandie Cafe & Bakery is located in Holladay, Utah and they serve a good brunch.

We stopped by before Valentine's Day. I didn't take photos of brunch, just of what we took home from the bakery. Like this heart shaped, shortbread-like cookie dipped in chocolate and decorated with pretty swirls of red sugar.

Ham & cheese filled croissant.

My brunch included a biscuit, scrambled eggs, cheese and potatoes. They give you a basket of muffins as a courtesy while you're waiting for your food (see the poppyseed muffin in the photo above).

Speaking of french food, have you seen Sabrina? It's a classic film from 1954, in which Sabrina (Audrey Hepburn) attends cooking school in Paris, France.

Profitez (Translation: Enjoy),

Suz

Helping the Honey Bees (Raspberries, Granola & Yogurt)

2011-03-18T06:17:00.000-07:00

Have you ever been in a garden or out walking during the summer and heard a big old bumble bee "bumbler" buzz by? It always surprises me how loud they are, it's like the sonic boom of the bee world. Honey bees really seem to like sunflowers and there's always a lot of bees coming and going from the sunflower patch.

The other day I came across a tweet that the UN was issuing a save the bees message. After reading about it I remembered the Hagan Daas campaign, which was when I first heard that our bees were struggling. It appears that pollution, pesticides and a mite attacking the hives (colony collapse disorder) are part of the problem, and it does appear to be a big problem in North America and Europe. I'm not sure what farmers would do if we didn't have bees helping to pollinate our fruits and vegetables. Learning about this made me wonder what would we do? Check out The Very Japanese Art of Growing Perfect Apples where the pollen is applied by hand. Is that what we would do?

How can we help the honey bees? (Please post comments with your thoughts and ideas.)

Based on the list above, I have some reading to do. BTW, have you ever seen a raspberry blossom?

My mom sent over some beautiful raspberries a couple of weeks ago--I know, in March. They don't grow here in March. I wonder how the honey bees are doing in South America?

Raspberries, Granola & Greek Yogurt
1 container fresh raspberries
2/3 - 1 C Greek Gods Strawberry yogurt (approximately)
1/2 C Granola (approximately)

Wash the raspberries in a large bowl filled with water and a little bit of soap, swish them around then drain in a colander. Refill the bowl with water swishing the berries around and drain in colander. Repeat until the soap has been rinsed away. (The "swish" washing makes it so you don't squish the berries.) Drain the berries. Put the yogurt in a bowl, sprinkle in a layer of granola and stir together. Add a layer of raspberries and fold in gently. Top with granola and raspberries.

The granola brought hints of cinnamon like bits of oatmeal cookies. The bursts of fresh raspberries mixed with the tangy rich yogurt, the "live and active cultures" were camouflaged in deliciousness. If you're looking for a fresh take on breakfast, try this out.

P.S. Did you know there are honey bees in the White House garden?

Suz

Baked Potato Soup

2011-03-17T06:32:00.000-07:00

Time for another low salt recipe that has some flavor! I came across a great blog that posts Weight Watchers friendly recipes called "Gina's Skinny Recipes." She posts recipes along with calories, Weight Watchers points, carb, fat, etc. I've tried the Spinach dip (also no salt) from her blog (which was amazing) and was excited to find a "no salt" baked potato soup.

Baked Potato Soup*
2 russet potatoes
1 bag of frozen cauliflower florets (or 1 small cauliflower cut into florets)
1 can chicken broth (14.5 oz.)
1 1/2 C milk
1/2 C light sour cream
1/2 C cheddar cheese (grated)
4-6 pieces of bacon (crumbled)
1 bunch of green onions

Wash the potatoes and poke with a fork, microwave for 5 minutes, turn over and microwave for 3-5 minutes (until tender) put aside to cool. Put the cauliflower in a pan with water and heat, then drain (if you're using fresh cauliflower cook until soft and drain). I cut the potatoes in half then holding the potato in a dish towel, used a spoon to scoop out the soft potato into the pan with the cauliflower. Add the broth and milk then place in blender to combine (to make smooth). Pour back into the pan to warm up again. Wash the green onions, chop and add to the soup. Add the sour cream and cook on medium low until combined. Serve with grated cheese, bacon bits and fresh cracked pepper.

*The original recipe is a little different from what's listed here. I used a little more broth (to use the whole can), frozen cauliflower (for speed), and a little more cheese and bacon.

Recipe Source: Gina's Skinny Recipes: Baked Potato Soup

P.S. Regarding the dishes - Make it easy on yourself and rinse the dishes as soon as you're done. :)

Happy St. Patrick's Day!

Suz

Flan

2011-03-05T13:24:00.000-08:00

Hi there! During the last couple of weeks Superman has been on the brain. It started with the documentary "Waiting for Superman."

Then last night we watched "All Star Superman."

While we watched All Star Superman, my daughter's homework was baking. She had been assigned to cook something for her Spanish class. She chose to make flan.

Flan has simple ingredients eggs, evaporated and sweetened condensed milk, sugar, vanilla.

It's what you do with the ingredients that matters. I walked out of the room and came back to find that she had already caramelized the sugar and poured it into the ramekins. "Ka-pow!"

If you haven't tried it, flan is a custard baked in a water bath.

This photo features the flan cooling on the counter nestled into a bunch of hot pads made by Aunt Vi.

Just after midnight the flan had cooled and we shared a serving. El flan era much mejor que he probado en los restaurantes. (The flan was much better than I've tasted in restaurants.)

Flan

2 C fat-free evaporated milk

2 S fat-free sweetened condensed milk

1 t vanilla extract

3 egg whites

3 whole eggs

1/2 C pure cane sugar

Preheat the oven to 325 degrees F.

In a bowl, beat together the evaporated milk, condensed milk, vanilla extract, egg whites, and whole eggs. Set aside. In a medium saute pan on medium heat, heat the sugar until syrup-like and brown in color, about 8 to 10 minutes. Keep stirring the sugar as it can burn easily. Pour the melted sugar caramel into a 9 by 13-inch baking dish, coating around the bottom and sides. Pour in the milk mixture. Place the entire baking dish in a larger dish filled halfway up the smaller baking dish with water, but be sure not to let any water spill into the flan mixture. Cover with foil. Bake in the oven for 45 minutes to 1 hour, or until the custard is set. Cook's Note: Insert a knife into the center, and if it comes out clean, it is fully cooked.

Let the custard cool 2 hours before serving.

Recipe Source: Herb Mesa http://www.foodnetwork.com/recipes/herb-mesa/flan-recipe/index.html

Adios,

- Suz

Whole Wheat Waffles & Blueberry Compote

2011-02-27T11:57:00.000-08:00

I suppose you could have a non-cozy morning with waffles. Like if your dryer ate one of your slippers while you were toasting a frozen waffle, OR if your robe was in the hamper and you ran out of syrup.

Speaking of cozy, have you seen this free Fireplace app for your Mac? It crackles and pops, de-techno-fying things right from your desktop. Want more of the cozy morning feel? The Squirrel looked cozy this morning.

It's been a while since I made a big "weekend" style, homemade breakfast, so here goes!

Following the directions. Mixing the dry ingredients.

Ready to combine the wet and dry ingredients.

The waffle maker's hot (see the light?)

Fresh cooked whole wheat waffle.

Blueberries from the Pacific Northwest.

Let's talk about the compote a.k.a. blueberry sauce. The corn starch is important, it will turn the syrup into a sauce. Don't put the juice from the lemon in, the sauce won't thicken. (I was tempted and looked it up.)

Lovely compote, not compost... my husband's humor.

Whole Wheat Waffles
1 1/2 C whole wheat flour
2 t baking powder
1/2 t kosher salt
2 T sugar
1 egg
1 1/2 C lukewarm milk
1/3 C vegetable oil

To prepare the batter mix together the flour, baking powder, salt and sugar. In a separate bowl combine egg, milk and vegetable oil. Combine wet and dry ingredients, don't over mix. Cook waffles as per the instructions that came with your waffle iron. I used cooking spray on the waffle iron before starting and applied it again midway through cooking to keep the waffles from sticking to the waffle iron. Keep waffles warm in the oven while cooking.

Blueberry Compote
2 C blueberries
1/4 C water
1/2 C sugar
Zest of 1 lemon
1/4 t cinnamon
1 T cornstarch
1 T water

Combine the blueberries, water, sugar, lemon zest and cinnamon and allow to simmer to consistency of syrup. In a separate bowl combine cornstarch and water then mix into the blueberries and cook for 1 to 2 more minutes. It should start to thicken pretty quickly. Serve over whole wheat waffles and top with light whipped cream.

Waffle Recipe Source: King Arthur Flour: Whole Wheat Waffles
Blueberry Compote Recipe Source: Yankee, New England: Blueberry Compote

Health Note: Why whole wheat? My husband has Type 1-Juvenile Diabetes and has found that regular white flour drives his blood sugar up super fast. Whole wheat has proven to affect his blood sugar in a more steady and manageable way! He also chose to go with light syrup rather than the blueberry compote for less carbs.

These waffles were hearty and filling. I doubled the batch to make-ahead waffles for breakfast next week. I cut the waffles into quarters (to fit the toaster) and put them in the freezer. The next time I make these I'm going to try replacing some or all of the oil with applesauce and maybe adding a little vanilla.

How do you like to cook waffles? Do you add any special ingredients or top them with anything in particular? Hope you'll comment, it makes things so much friendlier!

Suz

Guittard Chocolate Chip Pan Cookies

2011-02-22T16:17:00.000-08:00

Earlier this month I bought some Guittard milk chocolate chips to make chocolates for Valentine's Day, but then I caught a cold and it didn't work out. Since I had the chocolate chips...

Guittard Chocolate Chip Pan Cookies
2 1/4 C flour (I used unbleached flour and added a couple of extra spoonfuls of flour--I'm not sure if it's the elevation, but generally any chocolate chip cookies I make need a little extra flour to set up, or we just get puddles of chocolate chip wanna-be-cookies)
1 t baking soda
1 t kosher salt
1 C butter (room temperature)
3/4 C white sugar
3/4 C brown sugar (packed)
2 eggs
1 t vanilla
2 C Guittard Milk Chocolate Chips (Look for this brand. Yes, really!)
1 C chopped walnuts (optional) (I opted out.)

Cream butter and both sugars until light, then add the eggs and vanilla and combine. I added the dry ingredients all at once and combined and it worked fine (the original recipe said mix the dry ingredients separately and then add - which does make sense). Last of all, add the chocolate chips and combine. Spread onto a cookie sheet (I used a large jelly roll pan, un-greased, and they came out wonderfully!) Bake at 375 for about 25 minutes, or until golden brown. Cool and then cut into bars.

Recipe Source: Guittard Chocolate Company, The Original Chocolate Chip Cookie

These were just right, seriously. Just the right amount of buttery-brown sugar flavor, not overwhelmed by the chocolate. The ingredients simply compliment each other. Get some Guittard milk chocolate chips and try this one out. Please.

Suz

Macaroni & Cheese

2011-02-17T22:26:00.000-08:00

There was a full moon hanging low over the mountains tonight. I couldn't get a clear picture of it, but I still wanted to share. Tonight dinner needed to be something fairly easy (a busy day ending with my daughter and I heading over to help at the Food Bank with my sister). I've been on this forever-quest looking for the perfect Mac & Cheese and now that I seem to have found it I need to seriously lighten it up. I'm glad that I have a starting point to work from.

Macaroni? Check. All the way from Italy. Aren't the bubbles pretty?

Key ingredients, yellow mustard (not the dry kind - that's too bland), ground pepper, and Lawry's.

Okay you've already guessed it. It's a roux, with 2 cheeses... (Yes, this is the reason why I've got to lighten the recipe up!)

I love how the light catches in the baking dish--all green and glowy.

This recipe is the result of me running the other direction from the usual "custard" mac and cheese made with eggs. Jumping over tall buildings in a single bound to choose homemade over boxed. What about cottage cheese mac? Not so much either. So, calories? Yes. I need to work on chilling out the fat in this recipe. I'm sure it can be done.

Macaroni & Cheese
4 C cooked macaroni (about 1/2 small bag cooked)
2 T butter
2 T light sour cream
3-4 T flour (unbleached)
1/2-1 C milk

1 oz cream cheese
1 1/2 C cheddar cheese grated
Black pepper (to taste)
1 Pinch Lawry's Seasoned Salt
1-2 T yellow mustard

Cook 1/2 bag (small bag) of macaroni to al dente while preparing the sauce. In a sauce pan melt the butter, crack some pepper over it and brown the butter. Remove the butter from the heat. Add the flour to the butter to make a paste. Put the pan back on low-med heat. Add milk and water (from the pasta) to thin this into a sauce. Add cheddar cheese, cream cheese, mustard (to your taste), sour cream, Lawry's salt and combine. Drain pasta and put back into the pan you cooked it in. Pour sauce over noodles and combine. Pour into a casserole dish and top with grated cheddar. Bake at 350 for 30 minutes until golden brown. Serve warm from the oven.

Take care,

Suz

Beverages

2011-02-12T21:38:00.000-08:00

Apple-Carrot-Orange Juice
...really good, so I wanted to share the recipe with you.

Cranberry Sprite
...like a two-tone rose petal.

Frozen Fruit Smoothies
I poured the pretty-purple-goodness into a reusable travel mug and breakfast was ready "to-go!"

Nutella Hot Chocolate
Keep this recipe in mind for a snow day!

Orange Smoothie
Have you ever had an "Orange Julius" at the mall? These are not quite the frothy goodness, but they taste "fresh squeezed."

Snow White Light
...I learned about soda fountain drinks I'd never heard of like Black Cows and Snow White.

Thyme Tea (Hot Lemonade)
Added lemon to thyme tea and sweetened to taste.

Cranberry Sprite

2011-02-12T21:13:00.000-08:00

While we were out running errands today we stopped by a home improvement store where I saw a paint sample that looked like a two-tone rose petal, which coincidentally enough this drink looked like too. Valentine's Day is apparently on the brain.

When I got home I made a cranberry sprite. I didn't intend to blog about it, but it turned out kind of Valentine-y...

...and pretty.

Cranberry Sprite

2 C ice cubes

Sprite (or Sprite Zero)

Diet Cranberry Juice

Fill the glass with ice cubes. Then fill the glass half full with Sprite. Fill the rest of the glass with cranberry juice. This can be a diet drink or not, to suit your tastes.

Happy Valentine's Day!

Suz

Book Club: Tassajara Cookbook

2011-02-03T16:32:00.000-08:00

A couple of weeks ago I was at the city library looking for the The Tassajara Bread Book a cookbook by the head cook, Edward Espe Brown, at the Tassajara San Francisco Zen Center, published back in the 70's. The librarian sent me into the maze of books on the 3rd floor and I found the Tassajara Cookbook by Karla Oliveira. The bread book was checked out so I put it on hold and checked out the Tassajara Cookbook instead.

The Tassajara Cookbook is a beautiful book. I've made the Orange-Pecan (walnut in my case) Cream Cheese (pg. 19) which was a little too close to orange-mayonaise for my taste (how I got that from cream cheese and "1" orange--no clue), but the Sesame Marinade on pages 120-121 looks really good!
So, yeah, I have a confession: I actually bought some tofu. I'm not a big tofu fan, but like the button on my blog says "eat less meat." I'll make something and share what happens with you.

If you've got a minute to spare on cooking meditation check out the trailer for "How to Cook Your Life." (It's on Netflix.) The movie's about cooking, making bread, awareness and being human.

"When you wash the rice, wash the rice; when you cut the carrots, cut the carrots; when you stir the soup, stir the soup."- Shunryu Suzuki Roshi

If you check out the cookbook(s), watch the movie, or have a comment about tofu, it's always good to hear from you!

Take care,

Suz

Nutella Hot Chocolate

2011-01-30T11:58:00.000-08:00

I came across a cookbook titled Hot Chocolate by Michael Turback. There were photos of cocoa on the cover in cool blue mugs, it was just too "warm and fuzzy" a topic not to grab the book off the library shelf and take it home. Later when I had a moment to look through all of the various types of cocoa available to mankind I happened on a recipe for Nutella Hot Chocolate and the story of where Nutella came from. (I recommend reading the story for yourself, pg. 95)

The "nut-shell" version of the story? The spread was first developed by Italian, Pietro Ferrero during WWII when cocoa was being rationed. First called "Supercrema Gianduja" it was made from hazelnuts, that were on hand, and cocoa. The story went on to explain that children would go to the store with bread to get a "shmear" so to speak.

Nutella Hot Chocolate
3/4 C milk
2 heaping T Nutella
Whipped cream

Heat the milk in the microwave for 2 minutes or in a saucepan until warm. Stir in the Nutella. If you're using the microwave put it back in for another minute and stir. Top with whipped cream.

I will have to try this again with the whipped cream, but it was good without it. One to keep in mind for a snow day!

Recipe Source: Hot Chocolate by Michael Turback, pg. 95, Nutella Hot Chocolate by Chuck Silverston, Paris Creperie

Open-Faced Nutella & Banana Sandwiches

2011-01-28T17:27:00.000-08:00

This homemade sandwich is so much better than take-out! "Yum" literally came to mind with the first crunchy-soft-banana-chocolatey bite. (Can I use hyphens like that?) My daughter and I met up for lunch and few moments of Monster Quest while munching on our Nutella (hazelnut & chocolate spread) and banana sandwiches. Get these ingredients, including Monster Quest! Treat yourself. I insist!

About this picture: This was the only one I took, well after the one with the flash--Doh! While eating I was like: "I should take a picture with a bite out of the sandwich!" but then I would have had to pause and the Nutella was all melty and it seemed such a shame not to just enjoy the moment.

Open Faced Nutella & Banana Sandwiches
Artisan bread (Not sour dough or french bread--the good heavy duty crunchy-crust stuff)
Bananas (ripe)
Nutella

The instructions make me a little giddy they're so easy. Slice the bread and toast it. Spread on the Nutella and slice the bananas right on top. Oh, this is seriously good!

Do you like Nutella? What do you eat it with? Any special combo of ingredients?

Suz

Steel Cut Oats

2011-01-22T10:58:00.000-08:00

This morning I looked outside to see if it had really snowed, nope! The sky was cloudy giving the day a chilly feel. A good morning to not reach for pre-processed cold cereal. I don't remember ever making Steel Cut Oats before, so I had no clue how to get started... well there were the instructions on the bag, but ---boring! Thanks to an old Food Network fav, Alton Brown, I was soon on my way.

Toasting the oats.

Appetizing murkiness.

Essential stirring tool.

Almost done. The last 10 minutes.

Steel Cut Oats

1 T Butter

1 C Steel Cut Oats

3 C boiling water

1/2 C milk

1/2 C Buttermilk*

Brown Sugar

Cinnamon

Melt butter in sauce pan then add the oats and toast 2-3 minutes. Add the boiling water and simmer for 25 minutes. Add the milk and 1/4 C buttermilk and stir, cook for 10 more minutes. Add cinnamon and brown sugar to taste and drizzle with some of the remaining buttermilk. The bowl above got clobbered with all 3. "Bam!" - to quote Emeril

*I didn't have any buttermilk so to make my own... 1/2 T white vinegar to 1/2 C milk, combine and leave it be for 5 minutes. - Ta Da

Recipe Source: Alton Brown, Steel Cut Oatmeal

A very hearty breakfast with staying power. Will have to remember this the next time I go hiking! Have you ever made Steel Cut Oats? What do you think of them?

Suz

Vegetable Beef Stew

2011-01-17T22:45:00.000-08:00

The weather was seriously balmy today! After temps hovering around 10-15 degrees the 40's were warm! The snow? Melting. Le sigh. I heard some stories about Martin Luther King, Jr on the radio while running around today. It was interesting to learn that the famous "I have a dream" portion of his speech was off the cuff.

Eric started cooking dinner, Vegetable Beef Stew, this morning in the crock pot. He found the camera and took a picture so I could show you how it turned out. Hearty and good!

Vegetable Beef Stew
2 pkgs stew beef
3 C chicken broth
10 red potatoes (scrubbed and quartered/or halved)
1/2 bag baby carrots (cut into chunks)
1/2 C diced onions
1 garlic clove diced/mashed
1/2 C water
2 cans green beans (drained, added at the end)
2 T corn starch
Kosher salt
1 beef bouillon cube

Cook the stew meat, then add it to the crock pot. Add broth, potatoes, carrots, onions, garlic and water. Set crock pot on high and leave for 6-7 hours. Add beef bouillon and salt to taste. Add cornstarch (per directions on can). Add green beans and cook for an additional hour then it's ready to serve. It was very good! Thanks for making dinner!

Eric shared a small smackeral of beef stew with the Squirrel who is now quite content, snuggled in, and settled down for the night.

Suz

Banana Bread 1940s

2011-01-16T10:11:00.000-08:00

Banana Bread
1 1/2 C flour
1 t baking soda
1/4 t salt
1/2 t nutmeg (fresh grated if possible)
1/4 C butter (melted)
1/2 C brown sugar
1/2 C sugar
1 egg
3 bananas
1 1/2 C walnuts (chopped)

Preheat oven to 350F. Coat loaf pan with cooking spray. In a medium bowl sift together flour, baking soda, salt--(stop and grate the nutmeg) then add the nutmeg to the dry ingredients too. In a mixing bowl combine the butter, sugar(s), and egg, then add the bananas. I've found if the bananas are really ripe you can just break them into chunks right into the bowl and the mixer will mash them for you. Stir to combine. Add the dry ingredients and mix until just combined. Chop the walnuts and add to the batter. Pour the batter into the prepared loaf pan and bake for 50-55 minutes (until toothpick test comes out clean.)

Good tasting banana bread with a bit of crunch to the crust. It looks burned, but it's not.

Recipe Source: Heirloom Baking with the Brass Sisters, Banana Bread, pg. 199

Suz

Creamed Spinach

2011-01-10T20:59:00.000-08:00

Creamed Spinach, prior to this recipe, was NEVER part of my vocabulary. Ever. With temps in the 20's and below I decided to pull out my Weight Watchers Pure Comfort cookbook. So, if you like cooked spinach, cream cheese and scallions, you may like this recipe. It's fresh and while a little on the "cooked spinach" side of things (like the stuff hanging off the Creature from the Black Lagoon-I'm just kidding!) it was pretty good!

The Ultimate Creamed Spinach
1 (10 oz) bag of washed spinach
2 shallots (chopped)
1/2 T flour (I left this out)
1/4 t salt
olive oil
pepper (fresh ground)
nutmeg (fresh ground, 1 pinch)
1/4 C milk
1/4 C cream cheese (they call for light)

Un-bag the spinach, then rinse it again for good measure. Next put about 2 inches of water in the bottom of a medium size soup pan and add the steamer basket. Put the spinach in the pan to steam, and cover for about 2-min. Chop the shallots. Add a little olive oil to a frying pan and cook the shallot, then add the cream cheese in chunks to melt. Add the other seasoning. Allow the spinach to cool enough to handle, squeeze out the excess liquid and chop. Add the milk to the cream cheese and mix. I added about 2 T extra cream cheese. Add the spinach and stir until heated. The sauce should be pretty well blended at this point.

Recipe Source: Pure Comfort, 150 All-Time Feel Good Favorites, pg 166

Food Journaling

2010-12-31T15:49:00.000-08:00

I know it's cliche, it being the first of the year, but I'm ready to start a new journal - let me clarify, a "food journal." A food journal?!? I know, it seems a little obsessive, right? It's actually more the awareness about what I'm eating that's the name of the game. Not your average "Dear Diary," more along the lines of tracking what I eat.

I found the solution to my not-so-mainstream journaling with a print-it-yourself fitness journal. I hesitated rather than running right out to buy it. I'm a designer and could make my own, but my husband suggested I buy it rather than adding another project to my list. So I downloaded the Move More Eat Less (MMEL) Fitness Journal for $14.99. The journal tracks before and after photos, measurements, goals, food, exercise, and journaling (feelings). Read more here.

I did start moving more this week by hitting the lap lane at the swimming pool near my house with my daughter, and I invested in a water bottle. I've printed and assembled the aforementioned journal and am ready to start.

Are you setting any goals or resolutions this year? I hope you'll comment and share. Here's to your success as you dig into your goals!

Happy New Year!

Suz

Norwegian Butter Cookies

2010-12-20T18:24:00.000-08:00

"Twas the week before Christmas, I sat down to my Mac,

Looking for Christmas recipes with no time to slack,

Stopping my online search--I knew my mistake...

--My-- recipe box already had family favorites to make!"

My recipe box is a keepsake, a wooden box from my husband's grandmother. The box holds her recipes and now mine too. I found a recipe for Norwegian Butter Cookies. Danish stories suggest leaving out porridge with butter for the nisse. Would a nisse like butter cookies? After reading the stories, would anybody chance it? We'll be saving a couple of these little beauties for Santa Claus.

Norwegian (& Danish too) Butter Cookies

2 C butter

1 C powdered sugar

1/2 t kosher salt

1 t almond extract

4 C unbleached flour (sifted)

2/3 C slivered almonds (chopped)

Let the butter come to room temperature then mix together. Add in powdered sugar and salt and mix well, then add in almond extract and mix again. Next add the flour gradually mixing as you go and then mix in the almonds and chill over night. Let the dough warm up enough to shape into balls. Press down with a cookie press or with a fork and bake at 350 for 10 minutes or until the cookie edges just start to brown.

This is the recipe I found, I altered it by adding 1t almond extract.*

Slivered almonds, chopped.

The dough, chilling overnight. (BTW the milk in the background is "low fat" not "fat" milk... ewww!)

*Got the idea to add almond extract from

Danish Shortbread at http://www.cooks.com/rec/view/0,1713,158185-250204,00.html

Merry Christmas & Happy Holidays to all!

- Suz

Taco Soup

2010-12-02T05:39:00.000-08:00

"Sleeping Beauty's Winter Castle" at Disneyland in Anaheim, California

There's one very good reason to go to Anaheim, California and you've probably already guessed what it is: to visit Disneyland! Another reason? El Torito's Tortilla Soup!

Last week we escaped a over-hyped blizzard and headed to Disneyland for Thanksgiving. While we were there we took a "Holiday Tour."

We visited some interesting places in Disneyland--there was a Menorah in an upper window on Main Street U.S.A., we tasted peppermint fudge at the Candy Palace, and visited a Thanksgiving turkey (pardoned by the president) near Reindeer Roundup. During our trip I spotted two people wearing turkey hats (yes, fake roasted turkey, oye.) It was like a strange "Where's Waldo" moment.

Peppermint and chocolate fudge samples.

A pardoned turkey.

On a chilly rainy night we went to El Torito's restaurant. Their Tortilla Soup is serious comfort food! The following recipe seems to be as close as I can come. I've been trying to make it at home--trying recipes both packaged and from scratch.

Taco Soup
1-2 T Olive oil
5-6 Chicken tenders
Black pepper
1 can diced tomatoes (juice from tomatoes and all)
1 can beans (your choice: Northern, Black, Pinto, Kidney--rinsed well)
1 box chicken broth
1 onion (red, white or yellow)
Taco seasoning (1 pkg - Or make your own)
Splash (1/8-1/4 C) Milk

Toppings:
Sour cream
Crushed corn chips
Grated cheese
Salsa
Note: El Torito serves their soup with avocado slices

Start by cooking the chicken tenders in olive oil with a couple of grinds of black pepper. When the tenders are cooked put them on a plate and cut them into bite sizes and pull out the tendon bit. Put the chicken back in the pan. Chop up the onion (about 1 small onion or 1/2 C chopped onion) and toss it in the pan to caramelize and cook with the chicken.

In a medium-large soup pan, add the chicken broth and heat on medium. When the chicken starts to caramelize (i.e. turn golden brown, and the onions are somewhat translucent) add the taco seasoning and about 1/2-1 C water to the frying pan. This deglazes the pan and ensures the taco seasoning gets mixed in. Add the chicken mixture in the frying pan to the chicken broth in the soup pan. Add the rinsed beans and the splash of milk. Heat approximately 10-15 minutes and serve with your favorite toppings.

Suz

P.S. - My favorite Disneyland rides decked out for the holidays? "Haunted Mansion" and "It's a Small World." What are your favorite rides at Disneyland?

Haunted Mansion

It's a Small World

Chicken Gyros*

2010-11-17T05:50:00.000-08:00

I grew up across the street from Katina. She was a widow, thin with gray hair, and she was spunky and generous. Originally from Greece, Katina shared plates full of homemade Greek pastries and cookies with my family. I'm pretty sure she made Kourabiedes, Karidopita, Melomakaroma, and a deep fried, rolled, phyllo treat dipped in honey and sprinkled with cinnamon - I'm not sure what it was, but Mmmm.

A couple of years ago I decided to make gyros. I made them "by-taste" from tasting gyros at the Greek Souvlaki and Yani's Greek Express. When combined with classic movies like Jason & the Argonauts (about the myth), with stop-motion special effects by the talented Ray Harryhausen you can't go wrong!

It's just a little creepy when Talos turns his head. "Oh gee! Run!"

The skeleton battle is classic.

Chicken Gyros*
Olive oil
4-5 Chicken tenders*
1 white onion

1 cucumber

1 package crumbled Feta

1 1/2 C sour cream
Milk
Black pepper
Ground pepper
Greek seasoning
Italian seasoning
1 package Greek flat bread (not pita bread)

Add olive oil to your pan, add 4 grinds of black pepper, and the chicken tenders and cook thru. Cut the chicken into bite sizes and put back in the pan, add a little olive oil if needed and add Greek and Italian spices to taste. Remove from heat. Slice up and quarter cucumber. Cut up onion into large chunky pieces.

Dice about 1/4 C of cucumber. In a bowl add sour cream, diced cucumber and thin a little with milk - add Greek and Italian seasoning to taste. To combine, warm the flat bread so it will "wrap" easier (25 seconds in the microwave). Place spoonful of chicken towards one section (the top of the gyro), add cucumber, onions, feta and sauce to taste. Roll like a cone and eat.

*You can easily make these vegetarian by omitting the chicken.

Suz

P.S. The featured Baklava came from Apollo Burgers. :)

Pop Tarts II

2010-11-12T17:57:00.000-08:00

Have you wondered, as a "foodie," what the best possible mode of transportation is for your iPod, or or cell phone? Have you considered a toaster pastry?

My daughter wanted to make these, and knew how to put them together, so we headed to the craft store and the rest is history. What flavor are these Pop Tarts, er, toaster pastry pockets? Cherry! Red sprinkles with cherry filling on the inside; extra padding to protect your electronics not to mention added cuteness.

(Don't miss the other Pop Tart recipe, the kind you bake. Mmmm!)

Toaster Pastry Device Pockets
2 pieces of light brown felt (pastry)
2 pieces of red felt (cherry filling)
1 piece of pink felt (icing)

Red beads (shaped like sugar or sprinkles)

Embroidery floss (pink and light brown)
Embroidery or thin tapestry needles

Place your electronic device on the fabric and cut about 1/2 - 1 inch around it on each side. You will need to cut out 2 pieces of brown felt, 2 pieces of red felt and 1 piece of pink felt.

Sketch your icing shape with pen or pencil on to the pink felt. Make your sketch a little big so you can cut around the "sketch" on the inside so there's no outline from the sketch showing. Next sew the "icing" (using pink embroidery floss) to one piece of brown felt. Using same color floss sew on the "sprinkles."

Trim the red felt about 1/8th inch. Center the red felt inside the brown felt then with the brown floss, sew together the edges of 3 sides of your "pastry" (the 2 long sides, and 1 short side, to create the pocket). Try to catch the edges of the red felt as you sew, to secure the layers together. The brown felt will cover the filling as it is sewn closed. Last of all, "finish" the edges at the top that aren't sewn together, for the "look" of a pastry (see photos above).

Enjoy sans calories!

Suz

Chicken & Dumplings

2010-10-30T08:13:00.000-07:00

This recipe is a hybrid of busy day--meets--chicken soup and old world dumplings. Want to know how to make them?

Suz's Chicken & Dumplings
Olive Oil
Black Pepper
Ground Thyme (optional)
6-8 Pieces of frozen chicken tenders (un-breaded)
2-4 C water (It's soup, so to taste.)
1 packet Chicken of Lipton "Noodle" soup
1-2 Cans Green Beans (1 if you want it more like stew)
2-3 T Chicken bouillon

In a large soup pan (the stock pot) add 1 T olive oil, 2-3 grinds of black pepper and the chicken to brown. When the chicken is done remove to a plate and cut into bite sizes. Add the chicken back to the pan and add some water (about 1/2 C) to deglaze the pan. Add the green beans (with the juice from the can), the remaining water, the soup packet and bouillon (to taste). Add 2 shakes of ground Thyme, simmer and move on to the dumplings!

While cooking I noticed a pink glow coming from the windows. You're looking at the Oquirrh Mountains at sunset.

Does the photo-cropping help make it look less "processed?" Drat! You can still see the boxes.

Bisquick Dumplings
2 1/4 C Original Bisquick
2/3 C milk

Stir together...

If the dough looks like this, add a "splash" or two of milk until the dry is mixed with the wet. (A "splash" being approximately 2-4 T of milk at a time). Bring the soup to a boil.

Woah there Tex! That's some perfectly good soup! What are you droppin' in there? Don't panic! Drop the dough by spoonfuls into the soup (careful not to splash - use 2 spoons like with drop cookies). When the dough sinks a little once added to the soup keep the faith. Do not stir the soup.

Once all of the dumplings have been added reduce the heat to medium. Cook uncovered 10 minutes, then cover and cook for 10 more minutes.

These are freshly cooked dumplings.

Here's what they look like when they are cut open and you add butter. Now they look edible. It's just another way to get your carbs. Serve with butter. Really. And Kosher salt. Yum!

Happy Halloween!

Suz

Light Holiday Reading...

2010-10-03T10:15:00.000-07:00

In this issue of the "Food Network Magazine" they're featuring a pumpkin mousse, which is something I usually make this time of year--they've "kicked it up a notch" with a ginger snap crust. In "Bon Appetit" magazine there's a friendly "Halloween Bark" that looks like a lot of fun to make with peanut butter cups, orange and yellow M&M's, and buttery toffee!

In the "spirit" of the Halloween season, I wanted to share a funny little book that I found at Barnes & Noble called "Horrorscopes: A Little Book of Misfortunes." It's one of those books you can pick up, thumb to any page, and read something funny. Here's today's "horrorscope:"

October 3
"Possessing a tempting blend of literary and culinary abilities, you should find success by authoring cookbooks. But use caution when editing your work. Accidentally calling for half a cup of arsenic instead of Asiago could leave many readers with a bad taste in their mouths."

Hope you're enjoying the Harvest/Halloween season!

Suz

Busy Day Soup

2010-09-27T08:26:00.000-07:00

You know those days when you have a lot going on? Well I suppose that's everyday. Hmm. Let me try again. Autumn's arrived with tired sunflowers, changing leaves and cool mornings; all clues that Nancy Drew would have been sure to connect-the-dots on to conclude: it's time to start making Busy Day Soup again. I'm sure Hannah would have made this for Nancy and her dad if only she had the recipe! This soup is a family favorite and it's easy to make. I hope you like it too.

Speaking of Miss Drew, as the new TV season is rolling out, you may be interested to know that you can watch both Nancy Drew & The Hardy Boys on Netflix.

Busy Day Soup
1/2 lb. hamburger
1/2 onion, chopped
1 can bean and bacon soup
1 can alphabet soup
1 can tomato soup
1 small can nibblets corn
2 cans water
1/2 teaspoon chili powder

Brown together hamburger and onion, then add bean and bacon, alphabet and tomato soup. Add corn, cans of water and chili powder. Simmer until hot. (Served above with homemade croutons)

Recipe Source: Jacque Jensen, Table Scraps pg. 18, and I posted it at eaglescoutscarves.com too.

Peanut Butter Crackers

2010-09-25T13:57:00.000-07:00

I wanted to share a lawn-mowing-day treat with you. My Dad taught me how to mow the lawn, I would try to make patterns in the grass; checker-boards and diagonal lines just to change things up a bit. (You know, make the backyard look like a golf course?) He also taught me how to make these little crackers. Don't turn away because of the simplicity of the snack. Read on and squirrel this vital information away for later. The next time you're spending the day outside working on the yard and you need a little energy, head inside to get hydrated and have some peanut butter crackers.

Peanut butter crackers were always part of our Saturday gardening ritual. After we'd been out in the garden mowing the lawn, edging, weeding, et al he'd send me into the house to make us some peanut butter crackers and get some sodas. (May I pause and comment on the water droplets on my thumb? I was not trying to get the "dew drop" effect... but hey, clean hands right?)

Peanut Butter Crackers

Jar of Peanut Butter

Ritz Crackers

Create sandwich "cookies" by spreading peanut butter on one cracker and stick another cracker to the peanut butter. Simple. (Much better than the pre-made packaged crackers.)

Recipe Source: Dad

I've got my energy back now so I'm heading back to the garden. :)

Suz

Tiny, Little... Pain au Chocolat

2010-09-11T14:54:00.000-07:00

This summer we took a road trip to Minnesota and decided to take along homemade, not-so-processed snacks. My daughter pitched in and we prepped: cheese & jalapeno stuffed cherry tomatoes, cherries, puff-pastry parmesan pretzels, and ginger snaps.

For a quick breakfast on the road? Pain au Chocolat.

These mini stuffed croissants are just as good as they look! My daughter made them while I was packing. (I snuck one fresh from the oven the night before we left. Had to! Warm chocolate? Seriously heaven!) I worked at a French bakery when I was in high school where I was first introduced to stuffed croissants which are amazing; like ham and swiss, or the classic Pain au Chocolat--simply divine!

Easy Pain au Chocolat
1 tube of freezer, crescent roll dough
1-2 Hershey bars

Unroll the dough and cut dough into rectangles. Place a piece of the chocolate bar on the dough and roll the crescent dough up around it. Bake at temperature on the dough package (probably around 350) about 10-12 minutes until golden brown.

Recipe Source: If you've ever made mini pigs-in-a-blanket with Little Smokies, you already know what I'm talking about here. Only sweet instead of savory. :)

To quote Mr. Bingley in Pride & Prejudice "Enjoy the day!"

Suz

Thyme Tea (Hot Lemonade)

2010-09-03T16:50:00.000-07:00

There's a cold going around and it's only September! I just had my first big sneeze this afternoon. Wheee! So, cold remedies? This one's old school: thyme tea. Plain thyme tea is gross, so I'm addding fresh lemons and some local honey.

This is the tea steeping. You can breathe in the steam as it's steeping for sinus relief (It's not a decongestant or anything, just for comfort. Careful with the hot steam!)

Thyme Tea (Hot Lemonade)

2 t dried thyme leaves

1 green tea bag

1 small pan of water (About 3-4 C)

1 lemon

2 T honey

1 T sugar

Bring water to a boil add the thyme and green tea. Steep for 5-10 minutes. Juice 1 lemon and pour juice into a large mug through a strainer. Discard the tea bag then pour the tea into the mug through a strainer. (Save the remaining tea for later.) Add honey... then Oooooo! That was tart! Sugar to taste. The lemon gives this a hot lemonade taste which is more palatable than the plain tea, plus the lemon feels good on a sore throat.

Recipe Source: Me, Suzanne Nikolaisen

P.S. You can buy loose, dried thyme leaf at health food stores. (While you're there check out "Tea for Flu" by Good Earth.) Read more about thyme.

About the honey, we went to an urban beehive tour presented by Ellen Hartz. (Photos courtesy of my husband.) Interesting fact? Bees forage for 2 miles around the hive. Ellen gave us a jar of honey to take home. (Thanks Ellen!)

Simple Sesame Noodles

2010-08-29T09:56:00.000-07:00

I'm reading The Pioneer Women Cooks and was reviewing recipes on her site when I found the following recipe for Simple Sesame Noodles. Big time yum!

Simple Sesame Noodles
12 oz thin spaghetti noodles
¼ C soy sauce (La Choy Lite)
2 T sugar
4 cloves garlic, minced
2 T rice vinegar (Lite-low sodium & sugar)
3 T sesame oil
1/4 t cayanne pepper (I didn't have the hot chili oil)
4 T olive oil (Didn't have canola oil either)
2 T hot water
4 green onions, sliced

While cooking the noodles, combine the ingredients with the exception of the green onions. When the noodles are done, drain and put them back in the empty pan and pour the sauce over them. Toss the noodles, then add the green onions and toss again.

Original recipe: PioneerWoman.com: Simple Sesame Noodles, by Ree Drummond

Book Club: The Pioneer Woman Cooks by Ree Drummond

2010-08-28T10:07:00.000-07:00

Welcome to the latest book club read: The Pioneer Woman Cooks: Recipes from an Accidental Country Girl by Ree Drummond "...a homespun collection of photography, rural stories, and scrumptious recipes that have defined my experience in the country. I share many of the delicious cowboy-tested recipes I've learned to make during my years as an accidental ranch wife..." From Ree Drummond on the book flap.

Book Club: The Pioneer Woman Cooks: Recipes from an Accidental Country Girl, by Ree Drummond (Check out http://thepioneerwoman.com)

Breakfast Bowls (My "quick" adaption.* Pioneer Woman's original recipe is on pg. 56-57)
1 onion
1 t olive oil

1 t butter

1 can sliced potatoes (drained)

6-8 slices bacon (cooked and chopped)

6 eggs

1/4 C milk (organic)
1 C grated cheese

Preheat oven to 325. Butter 6 oven safe ramekins and place on cookie sheet. Put butter and olive oil in frying pan. Chop onion and saute. Drain and chop potatoes and add to onions. Pan fry until they caramelize. Spoon potatoes into the ramekins. Cook bacon, chop then sprinkle over the potatoes. Sprinkle half of the cheese over each. Crack the eggs into a bowl and whisk with milk then pour evenly into the ramekins. Distribute the rest of the cheese evenly and bake for 20 minutes.

*I only had part of the ingredients from the original recipe, but it still turned out to be a really good and hearty breakfast. The melted cheese was gooey--and this was a great combo of ingredients! The Breakfast Bowls brought everybody together for Saturday breakfast yesterday. Your family might really like them too!

Suz

Update - March 2011: Did you know Ree has published two additional books since this post?

Brownies

2010-08-21T07:53:00.000-07:00

Yesterday we followed a pretty creek, up a narrow canyon, to Pineview reservoir, to a lake we'd never been to before. We spent the day with family, taking rides on their pontoon boat. I wanted to make a homemade treat to share around, so I made brownies. It seemed a safe bet that eveybody could enjoy brownies, but the wildcard was that I wanted to break free from "box" brownie mixes and bake homemade brownies that would be "just right." Not too chocolate-y (like Alton Brown's Cocoa Brownies... which I like), or cake-y (like the recipe on the baking chocolate box - also good).

I went searching for a recipe on All Recipes. Could it be done? One brownie recipe that everybody likes? One recipe to rule them all? Quite possibly. In fact at the time of this blog post 45,310 people on All Recipes had saved the top rated "Best Brownies" recipe. See what you think. (My experience? Everyone including the pickiest eaters liked them.)

Best Brownies
1/2 C butter
1 C sugar
2 eggs
1 t vanilla (I used Mexican Vanilla)
1/3 C unsweetened cocoa powder
1/2 C flour
1/4 t salt (kosher salt)
1/4 t baking powder

Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8 inch square pan. In a large saucepan, melt 1/2 cup butter. Remove from heat, and stir in sugar, eggs, and 1 teaspoon vanilla. Beat in 1/3 cup cocoa, 1/2 cup flour, salt, and baking powder. Spread batter into prepared pan. Bake in preheated oven for 25 to 30 minutes. Do not overcook. (Baked for 22 minutes as instructed by reviewers. I used an All Edges Brownie pan.)

Recipe Source: All Recipes, Best Brownies by Angie

"Perfectly Chocolate" Chocolate Frosting
1/2 C butter
2/3 C cocoa
3 C powdered sugar
1/3 C milk
1 t vanilla

Melt 1 stick (1/2 cup) butter or margarine; stir in 2/3 cup HERSHEY'S Cocoa. Add 3 cups powdered sugar alternately with 1/3 cup milk and 1 teaspoon vanilla extract beating to spreading consistency. About 2 cups frosting. (I cut this recipe in half and there was plenty of frosting.)

Recipe Source: Chocolate Frosting: Hershey's Kitchens

Apricot-Pineapple Freezer Jam

2010-08-02T15:07:00.000-07:00

I was halfway through this recipe when I saw "Light Corn Syrup." I didn't want corn syrup in the jam. What with King Corn, and Food, Inc. I don't think my grandmother (or mom) put corn syrup in her jam. So improv time. Again. Mid recipe. Oye.

Apricot-Pineapple Freezer Jam
2 & 1/2 C apricots
1-20 oz can crushed pineapple (undrained)
1/4 cup fresh lemon juice (I used 2 lemons)
2 boxes Sure Jell Pectin
5 C sugar (4 1/2 C would be plenty - without the corn syrup)

Run freezer jam containers through the dishwasher (to wash and sterilize them). Wash, pit and chop apricots and place in bowl. Add pineapple, pectin and combine. Set timer for 30 minutes and stir every five minutes. Add sugar and stir well. Give it a minute or two and stir again and repeat until most of the sugar has dissolved. Use a ladle to fill containers to 1/2-1/4 inch from the top and cover. Wipe off drips.

Sure Jell says the next step is: "Let stand at room temperature for 24 hours. Jam is now ready to use. Store in refrigerator up to 3 weeks or freeze extra containers up to 1 year. Thaw in refrigerator before using."

Recipe Source(s): Sure-Jell Apricot Pineapple Freezer Jam, All Recipes: Freezer Jam article

Cucumber Salad

2010-08-01T08:14:00.000-07:00

This summer we visited family in Minnesota. One of our favorite moments was on White Bear Lake (seen above) swimming and watching the sailboats. During our visit I browsed through the "Best of the Best From Minnesota" cookbook. On page 94 there's a recipe for "Peas and Cucumbers in Sour Cream." Back at home again I saw another cucumber salad on Paula Deen's website. All of this said the best Cucumber Salad is made by my mom-in-law. So in a typical move, I created a hybrid.

Cucumber Salad

2 cucumbers

1 white or yellow onion

1/2 C low fat sour cream

1/4 C Light Mayonaise

3 T apple cider vinegar

1 t dill

Fresh ground pepper

Peel and evenly slice the cucumbers and place in a bowl. Slice the onion evenly and add to cucumbers with the mayonnaise, sour cream, vinegar, pepper and dill. Combine. Place in the fridge overnight for the flavors to meld.

Recipe Inspiration: Peas and Cucumbers in Sour Cream, pg. 94 "Best of the Best From Minnesota," Cold Cucumber Salad from Paula Deen, and Gayle Nikolaisen

Review: The flavor is mild and creamy with a little tang. It reminds me of the sauce you get on a gyro when you order it with white sauce instead of red.

Greek Style Oven Roasted Potatoes

2010-07-07T21:54:00.000-07:00

Greek Style Oven Roasted Potatoes
8 potatoes (washed and scrubbed)
1 T Italian herb mix
1 T parsley
1/2 C Olive oil
1 C Chicken Broth, low sodium
5-7 Cloves of garlic
The juice of 1 lemon
fresh ground black pepper

Scrub potatoes, cut off blemishes then cut potatoes into thick wedges. In a large oven pan (like a Pyrex cake pan) add olive oil, chicken broth, Italian herbs, parsley, garlic, lemon juice and chicken broth and combine gently with a whisk. Add potato wedges and coat with mixture then place in 420 degree oven for 40 minutes. Pull pan out of oven and flip the wedges. Return pan to oven for 40 additional minutes of cooking.

Recipe Source: Inspired by: Greek Potatoes on Recipe Zaar (Evelyn/Athens) and Recipe Girl Greek Potatoes with Lemon Vinaigrette, and by Katina

Sans Salt (Low-No Sodium)

2010-07-06T17:27:00.000-07:00

Cooking without salt has become a priority at my house so I'm learning about the affects salt has on us while looking for great low-no sodium recipes--learning how to make food that's flavorful without salt. Note: you might be interested in looking for Morton's "Lite Salt" that comes with "1/2 the sodium of table salt."

Baked Potato Soup
A good hearty soup with all the fixin's: green onions, bacon, cheddar cheese, sour cream...

Cucumber Salad
...the best Cucumber Salad is made by my mom-in-law. So in a typical move, I created a hybrid.

Eggs Blindfolded Over Garlic Cheddar Grits>It was agreed that there should've been more cheese, and probably fresh garlic rather than powdered garlic in the grits. Still watch the cheese, there's sodium in cheese.

Greek Style Oven Roasted Potatoes:
No salt, plenty of potatoes, lots of flavor.

Articles & Links About Salt
Are You One Teaspoon Away from High Blood Pressure Our body only requires 460 milligrams of sodium (about 1/5 of a teaspoon of salt) to maintain good health.

Steel Cut Oats
A hearty breakfast that stays with you.

Eggs Blindfolded Over Garlic Cheddar Grits

2010-07-05T17:26:00.000-07:00

Eggs Blindfolded Over Garlic Cheddar Grits

For the Grits:
2 1/2 cups hot cooked grits
3 T grated cheddar cheese
1/2 t garlic powder (recommend using fresh garlic instead)
1/2 t salt (left it out)
1/2 t freshly ground black pepper

For the Eggs:
Cooking spray (used olive oil/and a little butter)
4 large eggs, divided
1/2 C ice cubes, divided
Freshly ground black pepper (optional)
Chopped chives (optional) (didn't have any)

To prepare grits, combine grits, cheddar, garlic powder, salt, and 1/2 teaspoon pepper in a large bowl; keep warm.
To prepare eggs, heat a small skillet over medium heat. Coat pan with cooking spray. Break 2 eggs in pan; cook 1 minute or until whites are set. Add 1/4 cup ice cubes to pan; cover and cook 2 minutes or until eggs are done. Remove from pan. Repeat procedure with remaining 2 eggs and 1/4 cup ice. Serve eggs over grits. Garnish with black pepper and chives, if desired. (I sprinkled the eggs with another 1-2 T of grated cheese)

Recipe Source: Eggs Blindfolded Over Garlic Cheddar Grits listed on MyRecipes.com, by Cooking Light

This recipe received mixed reviews. I thought this was okay, but nothing over-the-moon, but nobody else liked it. I'm not an egg person, so serving an egg sunny-side up over grits with a side of fresh tomatoes made it more palatable to me. I was looking for something to make besides an omelet, again--and something that was low on salt. It was agreed that there should be more cheese, and probably fresh garlic rather than powdered garlic in the grits. Top with cheese. Real cheese. Mmm. And riddle me this, why are these eggs called "blindfolded?"

Book Club: The Sweet Life in Paris by David Lebovitz

2010-07-04T07:30:00.000-07:00

I recently came across a "foodie" book club in a another state--the thing being, I don't live in the south and can't make it to the meetings. So what do you think? Should we give a book club a try right here? I'm not suggesting we pick up a cookbook and read it cover to cover (on second thought, let's not rule that out!)

If you like to cook, think morning trips to the farmers market are just as fun as an afternoon run to the library, that smelling fresh nectarines in the fruit aisle is akin to paradise--then hopefully you'll feel at home with a friendly group of like-minded readers and a comfortable blend of "food meets literature."

Book Club: The Sweet Life in Paris: Delicious Adventures in the World's Most Glorious - and Perplexing - City

"Like so many others, David Lebovitz dreamed about living in Paris ever since he first visited the city in the 1980s. Finally, after a nearly two-decade career as a pastry chef and cookbook author, he moved to Paris to start a new life. Having crammed all his worldly belongings into three suitcases, he arrived, hopes high, at his new apartment in the lively Bastille neighborhood. But he soon discovered it's a different world en France." - BarnesandNoble.com (Image Source: Book cover from BarnesandNoble.com)

How to Participate: Simply buy or borrow the book listed for the current month and read it, then post a comment to that month's book club blog post sharing your thoughts. I hope you'll comment even if you don't finish reading the book. Feel free to post more than once per book club post if you have thoughts you'd like to share.

The Reading List

Please remember to come back and post your comments about The Sweet Life in Paris!

Happy reading!

Suz

Alice's Chocolate Chip Cookies

2010-06-29T20:10:00.000-07:00

I'm usually a Nestle Toll House cookie kind of gal. Baking right from the recipe on the bag, but I decided to give a new recipe from Alice at Savory Sweet Life a try. Living on the edge as usual. I learned a baking lesson recently that I don't need to bake enough to feed an army so I cut the recipe in half AND I followed the directions. I still was able to get 2 cookie sheets out of the recipe.

A strange thing happened, when Alice said to whip the butter for 5 minutes, and I followed her instructions, my butter and sugar mystically changed to the "whipped" butter a lighter fluffier consistency... so I followed her instructions on adding the eggs, baking, cooling, and well when they were done baking, they darn-well turned out looking like her cookies. I was amazed. Obviously I take too many liberties when I bake if I'm "amazed" when something turns out. These had a malty kind of flavor to me. Maybe it was the milk chocolate chips instead of semi-sweet? If only I could get this excited about cleaning the bathroom.

Alice’s Chocolate Chip Cookies
 Makes approx. 45-48 cookies using a sm-med 2tbl. cookie scoop

INGREDIENTS:
1 cup (2 sticks) salted butter, softened
1/2 cup sugar
1 1/2 cup packed brown sugar
2 eggs
2 tsp. vanilla extract
3 cups (12 oz) all-purpose flour *If at all possible, please weigh the flour (I added 2 T unbleached flour for altitude)
1 tsp. smallish-medium coarse sea salt *please do not use table salt, the sea salt gives the cookies a nice flavor and hints of texture. If you only have table salt, use 1/2 tsp. *When using sea salt, you will get small crunchy flecks of salt when you bite into the cookie. If you do not like this taste, go with 1/2 teaspoon of table salt. (I used kosher salt)
1 tsp. baking soda
1 1/2 tsp. baking powder
2 cups/16 oz of semi-sweet chocolate chips *I use Nestle Toll-House (I used milk chocolate)

DIRECTIONS:
Preheat oven to 360 degrees. Cream butter, sugar, and brown sugar until it is nice and fluffy (approx. 5 minutes on medium speed on a K-5). Add both eggs and vanilla and beat for an additional 2 minutes. Add baking soda, baking powder, salt, and flour until cookie batter is fully incorporated. Finally add chocolate chips until well distributed. The cookie batter should be somewhat thick. Drop about 2 tablespoons of dough or use a medium cookie scoop and plop the batter onto a baking sheet lined with parchment paper. Bake for 12-14 minutes until the edges are nice and golden brown. Remove from heat and allow the cookies to stay on the cookie sheet for an additional 2 minutes. Pick up the parchment paper with the cookies still on top and transfer to a cool non-porous surface. Allow the cookies to cool on the paper for at least 3 minutes before serving. Enjoy!

Recipe Source: Savory Sweet Life: Chocolate Chip Cookie Recipe by Alice

Please visit Alice's blog if you'd like chocolate chip cookie troubleshooting help! BTW the 13 minute baking time is the perfect amount of time to unload and load the dishwasher. Amazing how these things work.

After I'd tried a warm cookie, I took Squirrely to see the honeysuckle vines down the street. They are AMAZING! You smell the perfume in the air before you even see the flowers. It's like with the cookies... a nose knows... "What's that? Someone's baking?" Only better.

Suz

The Columbia Restaurant "1905 Salad"

2010-06-27T08:55:00.000-07:00

I had never heard of the Columbia Restaurant (the oldest restaurant in Florida) or the famous "1905 Salad" until recently when I stumbled upon the recipe on the Sticky Gooey Creamy Chewy blog. Maybe this isn't surprising since I live in the landlocked west and the Columbia Restaurant is located in Florida.

I'm recovering from surgery and my sister Janel came over to make lunch for me and my family. I was her virtual grocery list connecting her (at the store) to the recipe. The results were a tangy, savory summer salad. She brought the locally famous "Hotel Utah" rolls which we served with creamy Tillamook butter.

Columbia “1905″ Salad
4 C iceberg lettuce, broken into 1 1/2″ × 1 1/2″ pieces
1 ripe tomato cut into eighths (we used cherry tomatoes)
1/2 C baked ham, julienned 2″ × ⅛” (may substitute turkey or shrimp)
1/2 C Swiss cheese, julienned 2″ × ⅛”  (we used mild)
1/2 C pimiento-stuffed green Spanish olives
2 C “1905” Dressing (see recipe below) 
1/2 C Romano cheese, grated
2 T Worcestershire sauce
1 lemon

Combine lettuce, tomato, ham, Swiss cheese, and olives in a large salad bowl. Before serving, add “1905” Dressing, Romano cheese, Worcestershire, and the juice of 1 lemon. Toss well and serve immediately. Makes 2 dinner salads or 4 side salads.

Dressing
1/2 C extra-virgin Spanish olive oil
4 garlic cloves, minced
2 t dried oregano 
⅛ C white wine vinegar
Salt and pepper to taste

Mix olive oil, garlic, and oregano in a bowl with a wire whisk. Stir in vinegar, gradually beating to form an emulsion, and then season with salt and pepper. For best results, prepare 1 to 2 days in advance and refrigerate.

For the dressing we used Bernstein's Light Fantastic "Cheese Fantastico" which Janel added garlic to. I needed a "low-fat" alternative.

This salad is tied up with so much history from the Lea & Perrins President trying the salad to the use of this salad to fight the salad bar craze of the 70's. It's just a fascinating story the more you read. Here's the restaurant's timeline.

Recipe Source: The Columbia Restaurant & the blog post at Sticky, Gooey, Creamy, Chewy

Thanks for lunch Janel! It was wonderful!

Kheer (Indian Rice Pudding)

2010-06-18T20:59:00.000-07:00

This rice pudding gives you all sorts of flavors; rich crunchy roasted nuts, sun-ripened sweetness of golden raisins, and reducing the milk makes the dairy flavor pop. This particular rice pudding is special. It's called Kheer/Pal Payasam which is Indian rice pudding which is made for holidays and events. The pictures on DK's "The Chef in You" blog were awesome and the descriptions so friendly, I had to try making it. My daughter and I had this for bedtime snack (the dog had a small smackrel too).

Toast the rice in the same pan, it will pick up the butter and I think the flavor is a richer. I had long grain Jasmine rice, the original recipe suggests short grain rice for best results.

Reduce the milk by half. Stay with the pan. Don't let the milk scorch. Seriously. You've burned cream of mushroom soup before, right? Gross. No scorching.

Kheer/Pal Payasam (as close as I could come from my pantry)
1 t butter
1-2 T nuts (almonds and cashews, carefully picked out of the Kirkland snack mix)
1/4 C rice (I used long grain Jasmine)
4 C milk (I used 2%)
Sugar 1/4 C
pinch of saffron (I didn't have any so I used a pinch of cinnamon)
1/4 tsp cardamom powder (Didn't have this either so I used 1/4 t fresh ground nutmeg)
1 T golden raisins

Chop the nuts. In a saute pan melt the butter then add the nuts and raisins. Cook until the nuts start to brown and the raisins puff up. Remove the nuts and raisins from the pan and put them aside in a bowl for later. Put the rice into the same saute pan and toast. In a soup pan add the milk, and then stir in the rice. Bring the mixture to a low boil and add the sugar. Stir regularly and continue to cook on a low boil for 30 minutes. Stay with the pan, stirring, stirring. Do not scorch the milk. The milk will reduce by half. Remove from the heat and add the spices and half of the nuts. Serve and sprinkle with remaining nuts.

Recipe Source: ChefInYou.com, Kheer/Pal Payasam by D.K.

Proud of Him: Oatmeal Cookies

2010-06-16T21:06:00.000-07:00

In the kitchen 2 cubes of Tillamook Sweet Cream salted butter are coming to room temperature on the counter. There's just enough time to tell you about why I'm making these cookies. They're not top secret. They might even be so "common" that they're overlooked. They are Eric's favorite cookies and I don't make them often enough. You can find the recipe in your pantry. Where? Just crack open your canister of oatmeal (the canister your teacher might have helped you craft a Thanksgiving drum out of when you were in elementary school-like mine did) and look at the inside of the lid. Yes, it's the Quaker Oats "Vanishing Oatmeal (Without Raisins) Cookies" recipe. Why else am I making these? Well, besides he asked me to bake some again?

Recently DIMG also known as the Disney Interactive Media Group (the Avalanche Software studio) completed the video game Toy Story 3. A lot of people put in a lot (I mean seriously a lot, a lot!) of time pulling it together. A big "Hip-hip-hooray!" is in order for everyone who worked on the movie and the video game(s) - and their families! Eric's not a programmer, an artist, a game designer... and he down-plays the work he did. He may not have camped out at the office, or put in the hours that the programmers did, but he did his part too. We missed him, but understood. His job, is luckily what he's good at and what he enjoys and--he loves working for Disney! He makes things work all smooth like. If there's a bump in the road, he's there making everything peachy again. Networks are happier, the data flows better, computers bee-bop along - it's a good place for someone like him with his Disney-friendly IT skills to work. Here's to you Eric, for long hours, dedication, and supporting the people at your studio (and here's to the next games too and the fun they will share) while managing to maintain a presence at home. Happy Father's Day!

I had to include this picture of the mixer dancing. Looks like the Nat Geo pics I've seen of Whirling Dervishes. Well, with a little imagination...

Quaker Oats Vanishing Oatmeal Cookies
2 Sticks of butter
1 C brown sugar (packed)
1/2 C granulated sugar
2 eggs
1 t vanilla
1 1/2 C flour
1 t Baking Soda
1/2 t kosher salt
3 C Quaker Oats

Preheat oven to 350. Blend butter and add both the brown and granulated sugar and blend. Then add the eggs and the vanilla and blend. Add the flour, baking soda and salt and mix together. Add oats and mix well. Drop by scoopful onto cookie sheet, and "don't crowd the cookies" or they'll run into each other instead of remaining separate and individual little cookies. Bake for 10 minutes, 11 if you must. Take them out. Trust me, they will still look a little uncooked on top, but about 10 seconds out of the oven, they'll be fine and you will indeed have a "chewy" oatmeal cookie.

He just walked by munching on a cookie hot from the cookie sheet: "These are great." What a nice thing to say.

Recipe Source: Quaker Oatmeal Canister Lid

Here are some cool Toy Story 3 links:

Teriyaki Chicken

2010-06-15T05:23:00.000-07:00

If you like Teriyaki Chicken you'll be glad you found this recipe. It is possible to make a decent Teriyaki sauce at home. Much, much better than any I've found pre-made in a bottle.

Teriyaki Chicken
2-3 C Jasmine Rice or other White Rice prepared
2-3 C chicken (pan fried and cut into bite size pieces)

Restaurant Teriyaki Sauce
1/4 C soy sauce (La Choy if you're watching your gluten)
1 C water
1/2 t ground ginger
1/4 t garlic powder
5 T packed brown sugar
1-2 T honey
2 T cornstarch
1/4 C cold water

" Mix all but cornstarch and 1/4 cup water in a sauce pan and begin heating. Mix cornstarch and cold water in a cup and dissolve. Add to sauce in pan.  Heat until sauce thickens to desired thickness.  Add water to thin if you over-thick it :)."

When the sauce is ready serve. Add a helping of plain rice to the plate, and a serving of chicken. Spoon sauce over the chicken. Very savory, and just right if you like Teriyaki chicken!

Recipe Source: Restaurant Teriyaki Sauce by Juniper NW at RecipeZaar

Maddox Family Drive-In

2010-06-13T13:41:00.000-07:00

Maddox is a restaurant I remember from when I was a kid. When we drove through Brigham City it was a no-brainer that we would stop at Maddox for dinner. Usually something like steak and mashed potatoes. They've been around for a long time, originally opening their doors during WWII.

Yesterday we went on a day trip to the Golden Spike National Park. After running around on a few side trips we went to Maddox for dinner, the only catch? We had to wait 1 hour to be seated.

We decided to head next door to the drive-in.

Good "drive-in" food and friendly servers. Crunchy, tasty batter dipped fries with just the right amount of salt. Healthy? It's a potato for Pete's sake! Ok, so they're deep-fried, in batter... Fine, I don't want to talk about it...

1900 South Highway 89 (Main Street I think), Brigham City, Utah

Lemon Granita

2010-06-09T16:14:00.000-07:00

Yesterday afternoon I was quite jazzed to find 3 fresh lemons in my fruit crisper. This was one of those un-planned recipes where all of the ingredients were in the right place at the right time! Hooray for icy-lemony goodness! I spotted this recipe on Twitter from Pioneer Woman. My daughter helped me cook this fun summery desert. Here's a quick visual tour of the recipe:

Did I mention that I really like the color yellow? This post has just a smashing amount of yellow in it! Love it! Lemony-yellow... Right. Moving along. Here's the recipe:

Lemon Granita

3 Lemons

1/2 C sugar

3 C water

Wash, then zest the lemons. Add the lemon zest to a saucepan. Juice the lemons, then add the lemon juice to the pan. Add the sugar and mix. Bring to a boil then let it reduce just a little so it's not runny like water, a little more syrup - but not a thick syrup. Remove from heat and add the 3 cups of water. Pour mixture into a freezer friendly container and place the mixture in the freezer for 1 hour. Then with a fork break up any ice crystals. "Rinse & Repeat" well, just as a figure of speech - no rinsing! Put the Granita back in the freezer and keep going back about every hour, to break up the crystals with a fork until you end up with...

It smelled like a lemon drop had arrived and moved into the kitchen. If you like sweet summer lemonade chances are you'll like Lemon Granita. Better than a snow cone, less fat than ice cream. Yum! (I kept setting the kitchen timer so I wouldn't forget to go fluff the granita crystals.)

Recipe Source: The Pioneer Woman: Lemon & Grape Granita

Mom's Potato Salad

2010-06-02T05:41:00.000-07:00

Are you a dill pickle fan? Do you enjoy the crunch of fresh onion and celery? I bring you my mom's potato salad! So, much better than store bought! Seriously. My mom passed down the quintessential potato salad serving dish: the "yellow tupperware" which is perfect for this salad. Don't suffer with store bought potato salad any longer. Make some fresh potato salad at home instead!

This recipe is a little different. You boil the potatoes whole and leave the potato skins on in the salad.

The recipe calls for celery seed. Have you ever made anything with celery seed? I think this is the only recipe I have made that calls for it. It is vital to the taste, just like the dill pickles.

Mom's Potato Salad

6-8 White Rose or Red potatoes
3 stalks of celery (finely chopped) or 1/4 t celery seeds (I used both, I know... living on the edge)
1/2 C dill pickles (chopped) can use sweet pickles if you prefer
1 1/2 T mustard
1/4 C mayonnaise (more as needed) I used about another 1/2 C
Celery salt 1 dash
Onion salt or powder 1 dash
1/4 t seasoned salt
1 medium onion finely chopped (Sweet or Bermuda) I used yellow onion
3-4 hard boiled eggs (I used 2, chopped and added to the salad)

Scrub the potatoes and leave the potato skins on. Remove blemishes from the potatoes. Boil whole potatoes until tender then cool in water. Cut potatoes into cubes and add to a large bowl. If you use the celery seed grind it with a mortar and pestle. In a separate bowl combine mustard, mayonnaise and seasonings. Coarsely chop 3 hard-boiled eggs and stir into salad. Add additional mustard and pepper to taste (I also added a couple teaspoons of the dill pickle juice). Stir to combine. Add more mayonnaise and mustard if necessary. Slice the remaining egg to garnish and make a daisy of sliced eggs. Add a sprig of parsley and finish with a sprinkle of paprika. Chill. Let the salad sit in the fridge overnight for a more intense and yummy flavor.

Recipe Source: My mom

Who knew celery seed was so good? Seriously.

Blackberry Jam Almond Bars

2010-05-28T05:59:00.000-07:00

These blackberry cookie bars are great for lunch boxes, see the action shot of a blackberry bar prepped to pack below. I bet omitting the blackberry and adding sprinkles of mini-chocolate chips would have good results too. These were very good.

Blackberry Jam Almond Bars 
1 cup butter (room temperature)
2 cups sugar
1 teaspoon vanilla
1 teaspoon almond extract
4 eggs
3 cups unbleached flour
3/4 teaspoon kosher salt
1 cup blackberry jam

Preheat oven to 350. Grease a jelly roll pan then cream butter, sugar, eggs, vanilla and almond extract. Add flour and salt (don't over mix). Spread batter into pan. Drop teaspoonfuls of jam evenly over the batter. Take a butter knife and cut through jam to create swirls. (I wasn't too successful at the "even" distribution of jam - the swirls were pretty and looked like I meant to bake the bars that way.) Bake for 20-25 minutes, or until golden brown. Allow to cool, then cut into squares.*

Recipe Source: (Complete recipe with drizzle) Blackberry Jam Almond Bars from Elissa at 17 and Baking

*I edited the recipe down to how I cook. The recipe (with drizzle recipe and instructions), fabulous cookie bar photos and the story of college letters rolling in are a snapshot of life and a good post.

"The Cupcake Tree"

2010-05-27T20:10:00.000-07:00

I'm having a wheat free week, so Cocoa Krispies, while good, are not exactly home cooking to blog about. Here's a little poem I wrote instead.

The Cupcake Tree
I love you
Like a cupcake tree
A rainy day
A summery sea

I love you like
A hug hello
A good night kiss
A skipping stone

I love you like
A chocolate kiss
A kiddie pool
A starlight wish

I love you like
The morning sun
Barefoot toes
& on and on...

If you want to see an illustration of the mythical "Cupcake Tree" it's in my (free PDF) e-book "The Cupcake Tree (& Other Silly Poems for Silly You)," written & illustrated by Suzanne Nikolaisen, page 9.

Update: If you're looking for cupcakes you might want to read up on The Sweet Tooth Fairy.

Garlic Baked Potatoes

2010-05-18T16:05:00.000-07:00

Yesterday I dusted off an old cookbook Recipes for Diabetics* (10th printing from 1981) and looked up baked potatoes. They're simple right? "Marge's Stuffed Potatoes" on page 124 sounded good, but I found myself wondering who would want to "spoon out" the center of a hot baked potato? Am I the only one thinking "Painful?!" Scanning the ingredient list, I realized I didn't have the necessary "diet margarine" or "imitation sour cream" the recipe called for. (Whew!) I wanted to make "baked" potatoes anyway.

When I bake potatoes they're usually coated in butter. After finding inspiration from "Mama's Cooking 4_3" I kicked the potatoes "up-a-notch" using olive oil instead or butter. MC43 uses garlic salt which I don't like at all, but see that cute little garlic slice peeping out from the side of the potato? That made all the difference. The flavor was really good. Really good. And your house will smell amazing. You will be the wonder cook. If only every recipe I tried was this good.

Garlic Baked Potatoes
3 Russet Potatoes
1 T Olive Oil
1/2 t kosher salt
Fresh ground pepper
1-2 garlic cloves (very thinly sliced)
3 pinches of dried celery
Foil

Set oven to 375 then scrub the potatoes with soap and a vegetable brush, rinse well. Poke holes in the potatoes all over with a fork (2-3 times on each side and on the ends). Cut off blemishes. Mix olive oil, and salt together and give it a minute to rest. Slice up the garlic as thin as you can while still missing your fingers. Pull off enough foil for one potato and place the potato on it. Spoon on oil and rub onto potato evenly. Add pinch of celery, fresh grind or two of pepper, then nestle 3-4 slices of garlic around the base of the potato and wrap it up and place the potato on a cookie sheet. Repeat with remaining potatoes. Cook until the potato is soft (about 1 hour). You won't believe the aroma coming from the kitchen. Whoooo-whee!

Recipe Inspiration: All Recipes: Garlic Baked Potato

Blackberry Cobbler

2010-05-16T12:48:00.000-07:00

My sister, my Dad, me (at the bottom), and my Mom.

My mom makes a really good cobbler and has just the right dish to bake it in, a clear glass casserole dish with a glass lid (probably Pyrex). 360 degrees of goodness visible to the naked eye. Cobbler layers cooked to perfection; berries or peaches, a fruit sauce, topped off with crunchy sweet biscuits. My mom has type 1 Diabetes which means she didn't go crazy with desserts, but she's a good cook, and when she makes, them they're good.

My family stopped on a quiet road in Oregon while on a family road trip to pick blackberries and put them on our cereal; Kellog's breakfast boxes my mom would pack for our road trips. My dad would take his pocket knife and cut open the box and we'd pour the milk right in. Those blackberries were so sweet and good! I tried picking one years later while walking from an Oregon beach to a lighthouse and that little dude was so sour, sea-salt in the air? Maybe it wasn't really ripe. Woah! Fast forward again a few years and I tried the Pioneer Woman's Blackberry Cobbler recipe and it was indeed good, so why was I still looking for a recipe? Good question, but I think I have found the recipe I'm going to stick to. Here are the photos, the recipe is at the bottom.

Indiana Blackberry Cobbler
1 cup flour
2 tablespoons sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup butter
1/4 cup milk
1 egg
4 cups blackberries (1 only had 2 C so I used blueberries for the remaining 2 C)
2 tablespoons cornstarch
1 cup sugar
2 tablespoons butter

1.  Combine flour,sugar,baking powder & salt, then cut in 1/4 cup butter till mixture resembles coarse crumbs.
2.  In another bowl combine milk and slightly beaten egg. and add all at once to dry ingredients, stirring just to moisten.
3.  Combine juice from berries with water to make 1 cup liquid.
4.  In a medium saucepan, combine berry juice,cornstarch and sugar; cook till thickened then add berries and butter and cook till hot.
5.  Pour filling into a buttered 8" square baking dish and immediately spoon on biscuit topper in 6 mounds. (I sprinkled the tops of the biscuits with sugar.)
6.  Bake at 400 degrees for 20-25 minutes.

Recipe Source: Recipe Zaar Indiana Blackberry Cobbler by BakinBaby

Orange Smoothie (Similar to Orange Julius)

2010-05-12T16:50:00.000-07:00

Have you ever had an "Orange Julius" at the mall? Click here to learn more about them. It all started with an OJ stand in 1926...

Orange Smoothie

12-14 ice cubes

1 C Vanilla Silk or organic milk

1 C Water

1/2 Can orange juice concentrate (to taste)

1/2 t vanilla (optional)

1 T sugar

Add ingredients to the blender, and blend, then pulse the blender until mixed. Allow to blend for a few extra seconds to smooth out the ice chunks.

Champignons Sautes au Beurre on Toast

2010-05-10T19:38:00.000-07:00

(The sauteed mushrooms in the picture above are from version 2)

Have you ever had "Mushroom Toast?" It's seriously wonderful. I got the idea from the recipe for "Mushroom Toast" on pg. 36 of The Breakfast Book by Marion Cunningham, but she used lemon, which I wasn't in the mood for. I think the pan-toasted bread added a lot to the "yum" factor! This is what I did:

Sauteed Mushroom Toast v.1
1 Can mushrooms
Good toasting bread
Butter
Salt
Pepper
Swiss Cheese

Heat a non-stick skillet and add 1 T butter and allow to melt and heat to the "foam" on the butter stage. Drain mushrooms and add to pan. Allow to heat and cook on low to medium heat. Cook for about 5-10 minutes stirring occasionally. When done remove mushrooms from pan and set aside. Butter bread on one side and place butter-side down in pan. Cook until golden brown. Flip and toast other side. Place bread on plate, and spoon mushrooms over bread. Serve with sliced Swiss cheese. Salt and pepper to taste. Serves 3

Recipe Source: The Breakfast Book, and me

Tonight, I sauteed fresh sliced mushrooms. The movie "Julie & Julia" and the cookbook (Page 513 of Mastering the Art of French Cooking, vol. 1) were spot on. "... the mushrooms must not be crowded in the pan." If you crowd them, they won't cook evenly or brown. So like they said "Don't crowd the mushrooms!" (Version 2 listed below is closer to the recipe in Mastering the Art of French Cooking, Vol. 1, but I didn't use oil, or add the optional garlic or shallots.)

Sauteed Mushroom Toast v.2
2 Pkgs fresh sliced mushrooms, rinsed and drained
Good toasting bread
Butter
Salt
Pepper
Swiss Cheese

Heat a non-stick skillet and add 1 T butter and allow to melt and heat to the "foam" on the butter stage. Add half of the rinsed and drained mushrooms to the pan. Try to distribute the mushrooms so they are flat against the pan. Cook on medium for about 5-10 minutes then toss or flip and redistribute so the mushrooms are flat against the pan. Add 1 T butter and cook for 5-10 minutes until brown. When they're browned, remove mushrooms from pan and set aside. Repeat with the remaining mushrooms. Next butter bread on one side and place butter-side down in pan. Cook until golden brown. Flip and toast other side. Place bread on plate, and spoon mushrooms over bread. Serve with sliced Swiss cheese. Salt and pepper to taste. Serves 3

Recipe Source: Mastering the Art of French Cooking, The Breakfast Book, and me

Suz

Pancakes - Plain, Simple, Good

2010-05-06T20:16:00.000-07:00

I didn't catch any pictures of the pancakes before dinner so I'm sharing a photo of an early-blooming Iris. Do you ever make "breakfast for dinner?" It's fun to switch things up once in a while and these pancakes are a good option. The flavor was compared to the waffle cones made at ice cream stores. (I add vanilla to the recipe.)

Pancakes
1 C flour
1 T sugar
2 t baking powder
1/4 t salt
1 egg
1 C milk
2 T corn oil
1/2 t vanilla*

Mix dry ingredients, then add in wet ingredients and mix with a whisk (don't over mix). Add a dollop of butter to pan on medium heat and use a measuring cup to drop a couple of pancakes into the pan. When bubbles appear on pancake flip it over to cook the other side. Repeat. Dollop of butter... etc. until you've used all of the batter. Keep the pancakes on a oven safe plate in a warm oven until the rest of the meal is ready.

Recipe Source: Better Homes & Gardens New Cook Book, "Pancakes," pg. 72

Finn's Restaurant

2010-05-01T18:14:00.000-07:00

Today Em and I met some family at Finn's Restaurant in Sugarhouse. I met this bird at the gas station on the way.

This is Finn's. One of my friend's tweeted that Finn's was a good place to eat. I spread the word to my family and we decided to try it. I think the pictures tell it better than words.

Cloth napkins and the doily was charming!

A beautiful silver tray? "Why gee, yes I would like an onion roll and round of butter." They must think customers are pretty special!

A fresh yellow rose and I think it's Edelweiss. Some of the servers had beautiful white dresses and my water was always full. No "Lawrence of Arabia" thirst for me while at Finn's.

My Dad had the Norwegian Waffles with cardamom. Em and I had tomato soup. Thank you Finn's and staff for lunch!

Finn's Restaurant

1624 South 1100 East

801-467-4000

www.finnscafe.net

Suz

The PB&J Campaign

2010-04-27T20:24:00.000-07:00

Peanut butter and grape jelly sandwiches made it into Emily's lunch box and my brown-bag today. You might want to make them for lunch soon too! Want PB&J inspiration? Read about The PB&J Campaign. Here's what they say about eating a PB&J:

"Each time you have a PB& J you shrink your carbon footprint,

you reduce greenhouse gas emissions and water pollution,

you cut back on habitat destruction, and you conserve water"

I was like "Really? Nu-uh! How?" See what you think.

Apple Banana Cupcakes

2010-04-24T10:36:00.000-07:00

It's been rainy and cool all week and the trees love it! While the mountains look like they have been dusted with confectioner's sugar, the leaves are starting to come out and the valley is beginning to turn green. Speaking of "green" here's how "Earth Day" week went...

Tuesday: My work asked me to talk about Earth Day and "going green" at a meeting. We watched some eco-friendly business videos (Starbucks Big Picture, McDonald's "Fresh Salad" Billboard, and Mario's Green Wall), I ran through a PowerPoint, we handed out "earth-friendly ideas" then our CEO led a project where we each planted herbs to grow at our desks.

Wednesday: I watched Food Inc. It's an important movie to see even though it was not an easy film to watch. Recommendations if your'e going to watch it? Go "sans" snacks. Have a tissue box handy.

Thursday: The Squirrel and I went to the kitchen where I grated apples, and mashed bananas (Squirrely was really only there for tastes of the fruit). The resulting cupcakes were really good! I hope you had a Happy Earth Day whatever you were doing!

Apple Banana Cupcakes
Note: I didn't tweak the recipe at all. It was perfect. Everybody liked these!

2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg (I used fresh grated)
2/3 cup shortening
1 1/4 cups white sugar
2 eggs
1 teaspoon vanilla extract
1/4 cup buttermilk
1 cup ripe bananas, mashed
2 apples - peeled, cored and shredded

1. Preheat oven to 375 degrees F (190 degrees C). Grease and flour 24 muffin cups, or use paper liners. Sift together the flour, baking soda, salt, cinnamon, and nutmeg. Set aside.
2. In a large bowl, cream together the shortening and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla and buttermilk. Beat in the flour mixture, mixing just until incorporated. Fold in the mashed bananas and shredded apples. Fill each muffin cup half full.
3. Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool.

Recipe Source: All Recipes, Apple Banana Cupcakes, by Barbara
MacGourmet Deluxe: 24 Servings | Carbs: 18.61 | calories 137

Dog Treats: Cheese & Beef Bouillon

2010-04-18T18:13:00.000-07:00

The Squirrel is a good dog, and it's time he had some homemade goodness to call his very own. Dog Treats I on All Recipes by "DoughMama" were just the thing, bringing him cheese, beef bouillon, milk, cornmeal, oats, egg... plus these treats were made at home, not shipped in from over seas. The Squirrel was a big fan, his tail was going like crazy when he had his first taste.

Dog Treats I (*with my notes)

Recipe Source: All Recipes: "Dog Treats I" by DoughMamma

1 cup rolled oats
1/3 cup *butter
1 cup boiling water
3/4 cup cornmeal
2 teaspoons white sugar
2 teaspoons beef bouillon granules
1/2 cup milk
1 cup shredded Cheddar cheese
1 egg, beaten
3 cups whole wheat flour

1. Preheat oven to 325 degrees F (165 degrees C). In a large bowl, combine rolled oats, butter, and boiling water. Let stand 10 minutes. Grease cookie sheets.
2. Thoroughly stir in cornmeal, sugar, bouillon, milk, Cheddar cheese, and egg. Mix in flour, 1 cup at a time, until a stiff dough has formed.
3. Knead dough on a lightly floured surface, mixing in additional flour as necessary until dough is smooth and no longer sticky. Roll or pat out dough to 1/2" thickness. Cut with cookie cutter (I prefer bone shaped), and place 1 inch apart onto the prepared cookie sheets. (*I had a small gingerbread man cookie cutter, so that's what I used.)
4. Bake 35 to 45 minutes in the preheated oven, until golden brown. Cool before serving. Store in a loosely covered container. (*I turned it up to 350 to finish baking)

I bet you could turn these into peanut butter treats by omitting the bouillon and adding a couple of tablespoons of PB. Maybe I'll try that next time.

The Sweet Tooth Fairy

2010-04-17T13:53:00.000-07:00

A little bakery called The Sweet Tooth Fairy opened recently in Draper. The shop is clean, the baked goods are pretty, and the service is good. I've tried the frosted sugar cookie which is yummy! It tastes like they use Vanilla from Mexico (which is good) but I haven't asked them. If you're in the area (the same parking lot as the Draper In-N-Out Burger) you might want to stop in and see this little shop for yourself!

101 East 12300 South, #100

Strawberry Shortcake Cupcakes

Take Care,

Suz

Crackered Eggs

2010-04-11T19:52:00.000-07:00

I spotted an interesting looking recipe in The Breakfast Book by Marion Cunningham, which is delightful cookbook to browse. I decided to try the "Crackered Eggs" which use saltines, or in my case Zesta crackers.

Crackered Eggs
2 eggs
1 C milk
20 saltines
3 T butter
Pepper to taste

"Whisk the eggs and milk together thoroughly. Crumble the crackers and stir them into the mixture. let this sit for about 10 minutes. Melt the butter in a 10-inch skillet over medium-low heat. Pour mixture into the skillet, distributing the bits of cracker evenly over the bottom of the pan with a fork. Cook slowly for about 2 or 2 minutes or until the bottom of the mixture is lightly browned. Using a large spatula, cut the round in two and turn over first one half and then the other. Allow to cook for another minute or two, until the other side has browned lightly. Sprinkle with pepper and cut into wedges."

Read Before Serving:

"...Serve the wedges with syrup, or spread lightly with preserves or have them plain with bacon or ham." --from the book

It's kind of like using crackers to stretch the amount of eggs used, like you would use crackers when making meatloaf. The texture was good, but the flavor was a little plain. We didn't use syrup or jam which was mentioned, and could have made a big difference. There's a piece leftover that I'll try with some jam with for lunch. I think I'd use a little less milk next time, maybe it's an altitude thing, to help it set up a little more. Everybody agreed this would be good with omelet or quiche ingredients.

Pg. 151, Crackered Eggs, The Breakfast Book, by Marion Cunningham

Update: April 21 - I made the Crackered Eggs again. I scrambled them this time and that worked out really well! I served it with syrup which turned out to be another step in the right direction! The consistency was like a German Pancake.

Macerated Strawberries

2010-04-11T10:09:00.000-07:00

These strawberries are really, really good and preparing them doesn't involve turning on the stove. "Macerated" is the process of softening the strawberries by soaking them in liquid.

Macerated Strawberries (My version)
1-2 packages of strawberries (about 3 1/2 - 4 C strawberries)
1/4 C sugar
1/4 C orange juice (Approximately 1/2 fresh squeezed orange.)

Wash and remove stems from strawberries and half or quarter the berries depending on the berry size. You're looking for bite-size pieces. Add the sugar and 1/4 C fresh orange juice. Stir gently to combine. (I bet 1 t of orange zest would really be good too! I was hoping they would have a little more of an orange kick.) Cover and let stand in fridge for up to 4 hours (stir occasionally). The orange juice and sugar turns into a strawberry syrup.

Original Recipe Source: MarthaStewart.com

Fruits & Vegetables

2010-04-11T09:52:00.001-07:00

1905 Salad (The Columbia Restaurant)
This salad is tied up with so much history from the Lea & Perrins President trying the salad to the use of this salad to fight the salad bar craze of the 70's. It's just a fascinating story the more you read. Very savory and fresh salad!

Apricot Freezer JamThe apricots just shine through even though there's a bit of pineapple. It's bright, summery and yummy!

Creamed Spinach
...while a little on the "cooked spinach" side of things (like the stuff hanging off the Creature from the Black Lagoon-I'm just kidding!) it was pretty good!

Cucumber Salad
...the best Cucumber Salad is made by my mom-in-law. So in a typical move, I created a hybrid.

Garlic Baked Potatoes
These baked potatoes are so savory and good! They're healthy and make your whole house smell good.

Greek Style Oven Roasted Potatoes:
No salt, plenty of potatoes, lots of flavor

Macerated Strawberries
This is a handy no-cook solution to preparing fresh strawberries in a light syrup.

Champignons Sautes au Beurre on Toast
Sauteed Mushrooms on toast. Good comfort food!

Lemon Granita
It smelled like a lemon drop had arrived and moved into the kitchen. If you like sweet summer lemonade chances are you'll like Lemon Granita.

Mom's Potato Salad
Are you a dill pickle fan? Do you enjoy the crunch of fresh onion and celery? I bring you my mom's potato salad!

Orange Smoothie
Real orange goodness-homemade.

Pineapple Dr. Pepper Beans
I had never seen so many Dutch ovens going at once...

Pumpkin Butter
It turned out very autumn-y, and was better the second day.