Angel's Food Paradise

Angel's Food Paradise has moved......🚚

2018-08-21T19:13:00.000-04:00

Thanks to all my followers and friends Angel's Food Paradise is growing in many ways.

We are now located on a brand new website with added perks for our following!

Come see what what we are up to....lot's of exciting projects coming soon!

Angels Food Paradise

Ciao....see you at our new home 🍷🍽

Janice

Rainy Day Grilled Cheese Surprise

2017-01-03T16:35:00.001-05:00

Today has been a dark very rainy cool day in New York City. Lunch was very late lunch today I'm having a super busy start to 2017! Sometimes you just need a change of pace for lunch. This was one of those, "wonder how it would be if I add...." moments in the kitchen. This will be definitely a make again lunch and a favorite. If I can I will lay out the Swiss cheese and ham for a bit till they get closer to room temperature to aid the melting of the cheese. If not and the cheese isn't runny enough I will often cover the pan till it's gooey. Enjoy!!

Rainy Day Grilled Cheese Surprise

Zesty pickled jalapeños, oozy gooey Swiss cheese, and very thinly sliced ham! Other versions of this sandwich could be prepared and very tasty with thinly sliced turkey or chicken for sure!

Rainy Day Grilled Cheese Surprise

Serves 1

2 slices of Swiss Cheese (about the size of the bread slice)

2 ounces thinly sliced ham

pickled jalapeño slices

2 slices of whole wheat bread

1 Tablespoon softened butter

griddle, heavy fry pan or panini press

Method

Warm the frying pan on medium heat.

Add 1 buttered slice of bread butter side down in the pan. Top with 2 slices of Swiss cheese, layer the pickled jalapeños to cover cheese, top with the thinly sliced ham and cover with the other buttered on 1 side slice of bread, butter side up.

Cook till the bottom slice of bread is browned to your preference, then flip carefully to toast the other slice of bread. When the bread is toasted to your taste remove and eat.

Paprikás Csirke 🍴 Authentic Hungarian Chicken Paprika

2016-11-30T10:30:00.003-05:00

Chicken paprikash is my daughter's favorite dish which she will always ask for when she visits. (How did she get old enough to live on her own?) Here's a tip: Do not mistake the tins of HOT and SWEET paprika in your spice rack. Once when she visited I did that! The dish was spicy but it was still fine to eat. She doesn't like spicy foods.

This is truly one of the easiest meals to cook ahead! I love a mix of Hot and Sweet Hungarian paprika in this. The small amount of Hot just gives it a bit more kick. Mom only used the sweet paprika in hers and I love it that way also. Mom would also occasionally use some tomato sauce rather than the sour cream to finish (my brother and I always preferred sour cream!)

This dish is even better the day after you make since if there is excess fat that cooks out of the chicken you can very easily take a spoon and scoop off that layer. I prefer making this ahead and removing the fat layer. Another way to remove the fat the same day is to use a fat separator measuring cup where the fat will float to the surface and the meat juices pour from underneath the fatty layer.

Paprikás Csirke 🍴 Authentic Hungarian Chicken Paprika

Authentic Hungarian Chicken Paprikash

6 servings

Ingredients

3 pounds chicken thighs
2 medium onions
3 Tablespoons flavorless oil
1 Tablespoon Sweet paprika
1 Tablespoon Hot paprika (don't like spice...use all Sweet paprika)
1 teaspoon kosher salt
1 cup sour cream

1 pound wide egg noodles cooked per package directions

Directions

Make sure the chicken is free of pin-feathers and trim the excess fat and set aside. Be sure to wash hands thoroughly to avoid cross-contamination in the kitchen before doing anything further.

Prep the onions

Peel and chop the onions.

Add onions to the pot

Over medium heat add oil to the pot and cook the onions until lightly browned.

Sweet and Hot Paprika

Onions are just starting to brown

Add the chicken, salt and paprika to the pot. Add some water but don't add enough to cover the chicken. At about 30 minutes into cooking either move the pieces around to make sure they all get covered in the onion and paprika sauce, or just baste with the juices.

The chicken will exude juices as it cooks but the water will help get the simmering off to a nice start and if you love the gravy part you'll want plenty of it.

Cover and simmer on low heat for about 1 hour or until fork tender. The cooking time will depend on the size of the chicken parts used. Adjust salt in case you need more near the end of cooking. Easier to add salt than remove salt.

If you like a thicker gravy use 1 Tablespoon of cornstarch whisked into the juices and cook a minute to thicken. Add the sour cream and heat to a simmer for few minutes just before serving. Make sure all piece of chicken are thoroughly coated with this wonderful sauce.Serve over the wide egg noodles or nokedli (Hungarian dumplings or spaetzle).

Paprikás Csirke 🍴 Authentic Hungarian Chicken Paprika

My Favorite Cranberry Orange Pecan Compote

2016-11-20T17:24:00.001-05:00

Cooking is really what you love in your flavor wheel house. There is no right or wrong way to make a cranberry compote as far as flavor profiles. Occasionally I have read that people will add some jalapeño even for a change. The techniques will get you where you need to for the finished food but flavors? That is really up to your tastebuds.

For more cranberry compote recipes click here.

My Favorite Cranberry Orange Pecan Compote

peel orange with vegetable peeler for strips
but just the colorful part

My Favorite Cranberry Orange Pecan Compote

6 servings +

Ingredients

1 cup orange juice
1 cup sugar, white or light brown
3 - 1" wide strips of orange peel

shelled pecans

14 oz fresh whole cranberries
2/3 cup chopped toasted pecans

Preparation

Into a saucepan bring orange juice and sugar to a boil. Add the cranberries, orange peel, and simmer till the berries start popping and liquid thickens. When ready to cool, thoroughly stir in the toasted pecans to spread evenly. Leave the peel in or remove if you wish. The liquid will thicken more while cooling. Store in a tightly covered container in the refrigerator until you need to serve. Serving suggestion: top with some grated orange rind and sprinkled chopped toasted pecans. This will be colorful and let the guests know exactly what's in the compote.

Apple Lovin' Cranberry Compote

2016-11-20T16:51:00.001-05:00

Love the autumn and the newly harvested apples, cranberries, pumpkins and other fall-harvested ingredients. This recipe combines apple, cranberries, and cinnamon with either apple juice or cider.
A lovely with chops, chicken, turkey or other poultry. Don't be afraid to experiment when you cook, that's how new recipes are created. For more cranberry compote recipes click here.

whole cranberries ready to cook

Granny Smith Apples

Apple Lovin' Cranberry Compote

6 servings

Ingredients

1 cup apple juice or cider
1 cup sugar
1 medium to large granny smith apple

Cinnamon sticks

14 oz fresh whole cranberries (or frozen not defrosted)
1 cinnamon stick

Preparation

Peel and chop the apple into roughly chopped chunks. These chunks will break down during cooking but smaller chop works best. It is fine to have some pieces larger so they show in the finished product.

Into a saucepan bring the juice or cider, cinnamon stick and sugar to a boil. Add the cranberries, apples to pot and stir. Simmer until the berries start popping and liquid thickens. The apples will soften even more as the compote cools and the liquid will firm up while cooling completely. Remember to remove the cinnamon stick before serving. Store in a tightly covered container in the refrigerator until serving. This works very well with pork, chicken, turkey or duck.

Cranberry Compote to gift

The Uncanny Smooth Style Jellied Cranberry Jelly

2016-11-20T16:23:00.004-05:00

This is nicer than the usual canned cranberry jelly styled sauce from the can. Will you miss the ridges from the can? I know we don't! It's really about flavor, flavor, flavor for my family! This is so simple to make! It really is just my basic Very Berry Basic Whole Cranberry Compote that is strained to remove the pulp.

The Uncanny Smooth Style Jellied Cranberry Jelly strained and decorated for giving

The Uncanny Smooth Style Jellied Cranberry Jelly

6 servings +

Ingredients

1 cup water
1 cup sugar
14 oz fresh whole cranberries

Whole Cranberries

Preparation

Bring water and sugar to a boil in a saucepan . Add the cranberries and simmer till the berries start popping and the liquid thickens. Before allowing to cool down, strain the sauce using a wire strainer set over a bowl. Work carefully because those hot sugary syrups really can give quite a nasty burn. Once most of the liquid is strained out, then use a sturdy spoon to mash down the berries and get the remaining juices.

wire mesh strainer

Don't forget to scrape the outside of the strainer to get all the fine pulp into the liquid in the bowl. The liquid will thicken more while cooling. Store in a tightly covered container in the refrigerator until you need to serve.

The Very Berry Basic Whole Berry Cranberry Compote

2016-11-20T16:05:00.001-05:00

This is the basic recipe for whole berry homemade cranberry sauce or compote. From this one recipe many variations can be made. Check more of my recipes for cranberry compotes.

The Very Berry Basic Whole Berry Cranberry Compote

6 servings +

Ingredients

1 cup water
1 cup sugar
14 oz fresh whole cranberries (or whole frozen berries not defrosted)

Preparation

Into a saucepan bring water and sugar to a boil. Add the cranberries and simmer till the berries start popping and liquid thickens. The liquid will thicken even more while cooling. Store in a tightly covered container in the refrigerator until you need to serve.

4 Ways to Make Cranberry Lovin' Compotes

2016-11-17T12:43:00.000-05:00

Come October I'm ready to see the leaves turning their glorious splendor. I'm fortunate to live overlooking the New Jersey Palisades which turn brilliant across the Hudson River and often the contrast of the warm yellows, oranges, and reds against the grayish but still sunny skies is incredible! But no doubt about it, my favorite season is autumn because of the foods, warm fires and sitting with friends enjoying each other's company which is some of the best things in life! I always look forward to the change of seasons even though I'm sad to see summer leave so soon but I will miss those luscious fully vine ripened tomatoes sadly!

I have a long time love affair with cranberries, pumpkin, and the winter squashes. Here are just a few of my many recipes for that help with my addiction to cranberry compotes. Don't just think of them as a side to pork, turkey, chicken or even duck, but rather a tasty addition to some plain or vanilla yogurt or in a peanut butter and jelly sandwich. Be creative with these cranberry compote recipes!

You'll see that I love to save good glass containers to use over and over and may recognize these jars from a particular French jelly company. Wash and sterilize them. My favorite labels I order are Ball Labels from Amazon. I love these labels because they remove easily and I even often cover the computer cameras with them when I'm not using video chat since they are so easy to use and remove cleanly.

Any of these recipes can be made with absolutely fresh cranberries or frozen whole cranberries. No need to defrost when using the frozen. I stock up in October to make sure I always have plenty of whole berries in the freezer. Wrap them tightly in foil and a zip lock for longer term storage. They will keep for 1 year in the freezer.

My Favorite Cranberry Orange Pecan Compote

The Very Berry Basic Whole Berry Cranberry Compote

6 servings +

Ingredients

1 cup water
1 cup sugar
14 oz fresh whole cranberries

Preparation

Beautiful plump raw right from freezer cranberries

The Uncanny Smooth Style Jellied Cranberry Jelly

6 servings +

Ingredients

1 cup water
1 cup sugar
14 oz fresh whole cranberries

Preparation

Bring water and sugar to a boil in a saucepan . Add the cranberries and simmer till the berries start popping and the liquid thickens. Before allowing to cool down, strain the sauce using a wire strainer set over a bowl. Work carefully because those hot sugary syrups really can give quite a nasty burn. Once most of the liquid is strained out, then use a sturdy spoon to mash down the berries and get the remaining juices. Don't forget to scrape the outside of the strainer to get all the fine pulp into the liquid in the bowl. The liquid will thicken more while cooling. Store in a tightly covered container in the refrigerator until you need to serve.

Shelled Pecans

Fresh Oranges, peel with vegetable peeler but just the colorful part

My Favorite Cranberry Orange Pecan Compote

6 servings +

Ingredients

1 cup orange juice
1 cup sugar, white or light brown
3 - 1" wide strips of orange peel
14 oz fresh whole cranberries
2/3 cup chopped toasted pecans

Preparation

Into a saucepan bring orange juice and sugar to a boil. Add the cranberries, orange peel, and simmer till the berries start popping and liquid thickens. When ready to cool, thoroughly stir in the toasted pecans to spread evenly. Leave the peel in or remove if you wish. The liquid will thicken more while cooling. Store in a tightly covered container in the refrigerator until you need to serve. Serving suggestion: top with some grated orange rind and sprinkled chopped toasted pecans. This will be colorful and let the guests know exactly what's in the compote.

Granny Smith Apples

Apple Lovin' Cranberry Compote

6 servings

Ingredients

1 cup apple juice or cider
1 cup sugar
1 medium to large granny smith apple
14 oz fresh whole cranberries
1 cinnamon stick

Preparation

Peel and chop the apple into roughly chopped chunks. These chunks will break down during cooking but smaller chop works best. It is fine to have some pieces larger so they show in the finished product.

Into a saucepan bring the juice or cider, cinnamon stick and sugar to a boil. Add the cranberries, apples to pot and stir. Simmer until the berries start popping and liquid thickens. The apples will soften even more as the compote cools and the liquid will firm up while cooling completely. Remember to remove the cinnamon stick before serving. Store in a tightly covered container in the refrigerator until serving. This works very well with pork, chicken, turkey or duck.

Apple Lovin' Cranberry Compote to gift

Super Simple Modern Style Homemade Chicken Soup

2016-11-16T12:26:00.000-05:00

One of my favorites things on a rainy day is a nice big steaming comforting bowl of homemade chicken soup. The aroma of chicken soup simmering takes me back to childhood. Mom made the best soups! There is always so much more flavor in soups you make at home!

Soup is an easy food to prepare. This super simple modern style chicken soup doesn't start out with a whole chicken. Yes, I can break a whole chicken down to make it, but it's not my favorite thing to do. I love using chicken thighs with the bone in and skin on because there is a lot more flavor in those parts. Thigh meat doesn't dry out as easily as white meat.

Chicken soup should have some of the chicken fat in it since fat is flavor. Small amounts of healthy fat will keep the hunger pangs away longer and brains do need some fat to work well also. The best and easiest way to remove the excess fat is to chill the soup overnight. Fat congeals to a layer on top of the broth and which can easily be lifted off. When the soup is done it's easy to pull the chicken pieces out to remove the skin and bones and cut into spoon-size pieces. This too can be done the next day or before serving. Controlling the sodium and flavor profile is better in scratch-made food. Once you prepare homemade soup your palate will tell you there is no going backed to canned soups.

Easy Modern Style Homemade Chicken Soup

Serves 6-8

Ingredients

1 large white onion

4 large carrots

3 large celery stalks

1 bunch of fresh parsley

2 bay leaves

1 teaspoon dry tarragon

1 teaspoon dry dill

1/2 teaspoon dry thyme

1 teaspoon Kosher salt (to start)

1/2 teaspoon finely ground white (or black) pepper

2 quarts of water or chicken stock

2 teaspoon flavorless cooking oil

2 pounds average sized chickens thighs (preferably with bone and skin on)*

1/2 cup uncooked Israeli couscous

6-quart size Dutch oven or stock pot

Fresh carrots with tops

Preparation

Clean and peel carrots, chop into smaller dice. Imagine the pieces on your spoon eating to judge size you prefer. Scrub and chop dice celery. Set carrots and celery aside. Peel and dice the onion into a medium to small dice. Chop the parsley fine including the stems. If you don't like chopping the stems, then take the stems into a bunch and tie with cotton kitchen twine for easy removal. The parsley stems add a lot of heartiness to add to the finished soup.

White Onions

Into the stock pot or Dutch oven add the flavorless oil and on medium heat sweat the onion, carrots, and celery for a minute or two. Next add the dried tarragon, dill, stir to bring those herbs back to life. Add the 2 bay leaves (I happen to use dried bay) and the water.

I prefer to use the chicken thighs with the skin and bone in. *If you use boneless and skinless thigh, then you can cut those into bite-sized pieces before adding to the soup base. Add the chicken to the pot and over a very low flame heat to a simmer for 60 minutes minimum.

Check for flavor. This is where you can adjust the salt and pepper. If you've used the bone in chicken thighs, remove them from the pot and cut or shred the meat to small pieces.

If you want a heartier broth, let is simmer lid off a bit at this point to reduce the volume.

Sweating the carrots, celery, onions and herbs

Finishing

I can be lazy or in a hurry cook some days so I often just add the uncooked Israeli couscous to the stock pot and cook for about 10 minutes. I find that adding the couscous works fine because the larger Israeli type stays round and firm and doesn't cloud the broth. Any other soup noodle or rice should be cooked separately and just added to the bowl before ladling in the soup.

Warm Hearty Pumpkin Cranberry Oatmeal Bowls

2016-11-15T11:12:00.001-05:00

Two of my favorite things about fall....the brilliant leaves against sunny gray skies....and the classic fall flavors of pumpkin, cinnamon, the new fresh crop of apples, and cranberries. Just makes me think cozy fires and hanging around with friends and family.

It fun for me just seeing what's in the kitchen and experimenting with new flavor profiles. This is one of those recipes with things always in the pantry but a new combo to please the palate. Super simple, easy and quick...all things you love for a weekday morning recipe.

One of my prerequisites creating a new recipe is nutritional value. If we fill with food lacking what our body needs, we will wind up eating more later because our body isn't satisfied and that promotes overweight. The addition of the pumpkin in this recipe boosted our daily intake of Vitamin A, C, iron, B6. and magnesium. Just one cup of pumpkin is 197% of the Vitamin A which we require daily but only 30 calories. That's a win-win food: tasty and healthy!

Warm Hearty Pumpkin Cranberry Oatmeal Bowls

4 servings

Ingredients

1 cup old fashioned organic rolled oats

4 cup water

1/4 teaspoon kosher salt

3 teaspoons cinnamon (or more to taste)

3/4 teaspoon pumpkin pie spice mix

2 Tablespoons organic butter

1/2 cup Real maple syrup (or brown sugar)

1/3 cup pumpkin puree

1 cup dried cranberries*

Preparation

Pour water into a saucepan and bring to a simmer. Add oats, spices, and maple syrup. As the oatmeal is starting to thicken add the dried cranberries.

Cook for 3-5 minutes to desired thickness.

Serve

In individual bowls with a few dried cranberries on top. If you want a sweeter oatmeal drizzle a bit more of the real maple syrup on top. Shown here I drizzled a bit of milk on top.

Hungarian Székely Gulyás

2016-11-02T12:29:00.000-04:00

This popular Eastern European dish is said to have been originally created in the town of Szeged which is the third largest city in Hungary, others believe that this dish was named after the famous Hungarian writer, and screen writer János Székely.

The name may sound unusual or complicated but it's a very simple to make pork and sauerkraut stew. This recipe version is one that Mom used to make on occasion during the winter. My brother and I both loved this stew when she served it and later on my family, even my picky kids, loved it.

One of the best things about this recipe is the pure simplicity of a few ingredients left to simmer and mellow into an extraordinary blend of aromas and flavors. These ingredients really do work well even if at the outset you don't think it would. (Like me!) I was very surprised that Mom added the sour cream to this dish the first time, but it works! This dish is also fine without the sour cream but it does enhance the dish with a richer broth. The sauerkraut from the cooking loses some of it's bite and mellows into a delicious shredded sauce.

If case you don't know much about Hungarian paprika, it has more flavor than the run of the mill brands in many stores labeled as just "paprika". It's much easier to find now than it was years ago. The Hot paprika can pack a good bit of heat so...add slowly if you're not a spicy food lover. If you're familiar with the Scoville Scale of peppers, Hungarian Hot Paprika is around 500 while ancho chilis are about 1500 Scoville units and cayenne pepper is up around 30,000 to 50,000 Scoville units. By contrast the Sweet paprika is rated at 0 for heat on the Scoville Scale.

I firmly believe that when you cook you should prepare recipes to your family's taste. If you don't like spicy...please by all means use just the Sweet paprika but 2 Tablespoons instead of the 1 Tablespoon of each type as listed in the recipe. If you love spicy....go ahead and go all Hot paprika.

A great addition to this recipe would be to substitute a few slices of diced bacon in lieu the oil to brown the meat. If you use the bacon, cook that till almost crisp then remove the pieces from the Dutch oven before adding the meat so there will be no chance of the bacon pieces becoming overdone or blackened.

This is a great weeknight meal since you can easily prepare this ahead on the weekend and serve later. Like most stews and soups the flavor improves as it sits so the ingredients absorb all the flavors from each other.

Hungarian Székely Gulyás

Serves 4 - 6

Ingredients

2 pounds pork, trimmed and cubed
1 large white onion, coarsely chopped
2 Tablespoons of flavorless cooking oil
2 pounds sauerkraut either fresh or in a bag
1 Tablespoon Sweet Hungarian Paprika
1 Tablespoon Hot Hungarian Paprika (for not spicy all sweet paprika instead)
1/2 cup sour cream
Salt
Pepper

Fresh Sauerkraut

Preparation

Trim and cube the pork into 1 inch cubes. Cut onion into a course chop. Since this will cook down and blend into the sauerkraut the pieces need not be small.

Drain the sauerkraut and reserve the juice. I always like to check for salt and acidity before using the sauerkraut in cooking. If the sauerkraut is too salty, go ahead and give a quick rinse. I like to save that juice to add more flavor if needed later. If the sauerkraut is one you could eat as is...go ahead and add the juices to the pot when it's time to add the sauerkraut.

Hungarian Paprika comes in both Hot or Sweet varieties
Like a bit of heat in your food?
Use the Hot! But add a little at a time it has good amount of heat

Cooking

Heat a Dutch oven and then add the oil to heat till it shimmers. Slowly, and in batches add the pork cubes making sure their surface is dry so they brown a bit to add even more flavor. As they brown remove each batch to a plate before adding more. Next add the onion and sauté until just starting to brown. Return the pork cubes to the pot, add the sauerkraut plus the paprika and just a bit of black pepper. (If you did the bacon instead of oil add it back now.) You can always adjust salt and pepper later.

Add the sauerkraut and use as liquid either the kraut juice or some water so the meat will stew just to barely cover things. Cook covered over low heat and check the meat for tenderness in 50 minutes. It will probably take longer than that to finish. Continue cooking the pork is very tender and the meat almost starts shredding.

Székely Gulyás ready to simmer.
Notice it's not totally covered in liquid.

If you have made the stew ahead, when your ready to serve heat to serving temperature. Now add the sour cream and stir well. I have also completed this dish with the sour cream addition and then stored overnight before serving. If you don't like sour cream this dish still has nice flavor without the addition.

I prefer serving this in bowls with some nice crusty bread or biscuits on the side.

Egyűnk! (Let's eat!)

As always love to hear your comments and suggestions on all recipes.

For Better Nutrition Be Bold!

2015-12-30T09:00:00.000-05:00

Is losing that extra poundage you've gained during the last 2 months of feasting a New Year's 2016 Resolution?

So here we are...it's the first Monday in January 2016 and many of us are deciding to kick up health the "diet" we blew over the holiday season. Do not beat yourself up mentally if you've gained this past holiday season. It's the long term eating of better nutrition that will make the difference for you. Here's some of my ideas on that. Remember variety is good for you mentally and physically. Good healthy starts in your mindset.

Today is the first day of the rest of your soon to be healthier life....don't think "diet" think health.
If you deny yourself the foods and flavors you love you will binge. The key to losing and keeping it off is to love what your eating and yes smaller portion size too. Trust me....I know how it is to lose a LOT of weight. Without weighing and measuring food I took a new and healthy approach years ago and lost well over 100 pounds on my own. No surgeries or diet pills. Weight loss starts in you mind!!! It's what is eating you that is keeping that weight on you!!

Keep track by first taking measurements
(you'll be glad you did)

Start by shaking up the grocery shopping routine! Variety is the spice of life. Are you bored, tired of the same old, same old foods?

Here are some out-of-the-box food ideas to incorporate into your diet, along with some stand-bys with benefits just too good to ignore:

WATERMELON – If you need an excuse to load up on this summer favorite, here’s one: watermelon contains lots of nutrients and cancer-fighting antioxidants like lycopene and vitamin C. As if that wasn’t enough, it’s 92 percent water, meaning it will full you up with minimal calories.

JICAMA – While this Mexican turnip may look like a fuzzy brown lump, beneath the surface is a fiber-packed snack that can work wonders for weight loss. With a high fiber-to-sugar ration and plenty of potassium (which the body requires for maintaining its water balance) – not to mention a delicious, light taste and crispy crunch – jicama is a winning snack to work into your diet.

NUTS – There are few foods smarter than nuts. Not only are nuts like almonds and pistachios packed with monounsaturated fatty acids, which help you control your appetite while lowering your risk of heart disease and diabetes, but they also contain protein that will keep you full AND increase your calorie burning potential for up to three and a half hours. Other nut benefits include increased vitamin E levels along with improved memory and performance. Not all nuts are created equal, so be sure to check out what’s best for your goals.

PURPLE CARROTS – If you think regular old carrots are a healthy eat, just wait until you try their purple cousins! In addition to the beneficial phytochemicals contained in the orange variety, purple carrots contain anthocyanins, powerful antioxidants with anti-aging properties.

MANGOES – These delicious fruits hold a number of benefits in their juicy orange flesh. Sweet enough to curb sugar cravings, mangos are also high in fiber, iron, magnesium and antioxidants. They also aid in digestion, so make sure you opt for the fruit over just the juice.

EGGS – The incredible, edible egg is making a comeback among fitness circles. Several studies have shown that egg protein outperforms other proteins in boosting muscle strength and development, thanks to its high concentration of the amino acid leucine. Egg protein also helps curb hunger over a sustained period of time while providing plenty of energy.

MULBERRIES – Change up the summer berry routine with this power-packed fruit. Like most berries, mulberries are low in calories, but these winners also contain plenty of vitamin C, potassium, fiber, and the phytonutrient resveratrol, which has been shown to protect the heart.

WHOLE GRAINS – While whole grains aren’t news, this research is: after analyzing the diets of more than 27,000 people across an eight-year span, Harvard University researchers found that those who ate whole grains daily weighed an average of 2.5 lbs less than those who ate only refined-grain foods. Researchers at Penn State University additionally found that those who ate whole grains lost 2.4 times more belly fat than their refined-grain-eating counterparts. This makes sense when considering how whole grains favorably affect blood-glucose levels, keeping your body from blood sugar spikes. Whole grains’ antioxidants help control inflammation and insulin (which the body uses to store belly fat).

The closer to eating food in it's natural state as Mother Nature planned them, the healthier you will be long term and your skin will thank you too! Remember to hydrate yourself daily!

Here's a fun recipe to help you get started to a healthier you!! Enjoy!!

Ciao for now!

JPKC

Mango cubed

Mango Banana Smoothie

1 cup cubed frozen mango cubes

3/4 cup sliced ripe banana (about 1 medium)

2/3 cup milk or almond milk

1 teaspoon honey

1/4 teaspoon vanilla extract

Preparation

Place frozen mango and the remaining ingredients in a blender. Process until smooth. Pour into a tall glass and enjoy!

Note: If using fresh mangos, peel and cube then arrange the mango cubes in a single layer on a baking sheet; freeze until firm (about 1 hour).

Fresh Ripe Mangoes at the Market

Busy Morning Corn Muffins

2015-11-11T10:50:00.000-05:00

There really is nothing like fresh muffins right out of the oven, but who has the time? You do!

Here's how I save time in the morning. If I'm already pulling out all the ingredients, measuring spoons and cups I also pull out a 2nd bowl or more and here's why:

You can make at least 1 extra dry mix and store individual recipe portions in air tight containers.
Please remember to label them as muffin mix so there's no confusion later.
Label the container with the liquids you need to add and baking times also.
This is like making your own box mix muffins without the chemicals and with out over paying!
Do this the night before, days ahead or even weeks ahead.
This is also a nice gift mix to bring with you too (dress up the packing and attach instructions for finishing and baking)

I often use those quart size deli containers since I have so many I've saved with Chinese takeout over the years. Love those containers for portioning and storing soup stocks, marina and other sauces also.

These muffins are perfect on their own or slathered in butter and a bit of jam. For variety why not add 1/2 cup of dried cranberries, dried blueberries, or even some thawed and drained frozen corn for texture and flavor. I've also occasionally added some chopped jalapeno peppers (be careful of the amount use less than 1/2 cup), some cheddar cheese or even crumbled bacon. Yum!! Experiment!!

You'll enjoy the linger heavenly aromas to start your day from the kitchen. These are also good later in the day with a side of a nice home made chili too. Additionally, you can always freeze some too.

Treat yourself well, your body with thank you for it!

Just out of the oven and waiting for you!

Busy Morning Corn Muffins

1 cup all purpose flour

1 cup cornmeal

1/2 cup sugar

1/2 teaspoon salt

1 Tablespoon baking powder

1 cup milk (regular, buttermilk or even almond milk)

¼ melted unsalted butter or flavorless oil

2 eggs

Equipment you’ll need ready:

2 bowls (1 for dry, 1 for wet)

liquid and dry measure cups

measuring spoons

muffin tins to make 12 regular sized muffins (not the huge muffin tins)

cooling rack

whisk (if you have one)

wooden spoon

rubber spatula

cupcake papers (or grease the muffin tin very well)

Pre-Heat oven to 500 degrees

Bowl 1 - Dry:

Mix flour, cornmeal, sugar, salt and baking powder whisking till all ingredient are completely mixed so ingredients are evenly dispersed. I love using the whisk for this.

Bowl 2 –Wet:

Thoroughly blend eggs, milk and oil together.

You can add wet to dry bowl just mix well enough so nothing is dry sticking to the sides of the bowl but don’t beat. Use a scraper of wooden spoon to mix thoroughly - over mixing (no electric beaters please) will make for tough muffins!

Evenly fill the muffin tins. Using a scoop* helps with aim into the cup part or even a dry measure ½ cup size would be beneficial so they are all the same size which makes for nicer presentation and more even baking. Note: I find it easier to wipe batter that didn’t make it into the cups before baking is easier than scrubbing it off later.

Evenly fill muffin cups

Pop the tin into the oven and as soon as you close the door LOWER the oven temperature to 400º bake 18-20 minutes. This super hot then lower method will allow the muffins get that nice domed look.

You’ll smell their beautiful fragrance as they are approaching done. When muffins are done, take muffins out of tin and cool down to just warm before eating.

*Note: My kitchen stainless tableware set came with a small ladle I love to use for making muffins and also for pancakes.

Dessert in a hurry....Baked Cranberry Orange Rice Pudding

2015-10-27T10:30:00.000-04:00

Love to exercise my creative side especially in the kitchen! How often have you been bored making the same old thing even though you have favorite recipes? Always great to have a change of pace in life whether it's wearing something new, trying a new restaurant, or even traveling.

Often I just head to the kitchen and see what's there and experiment. Not everything turns out as perfect as it sounded in your head! Inspiration for this recipe was a large container of white rice from the local Chinese restaurant that was leftover. I could have turned this into a quick fried rice but had a sweet tooth that needed satisfying!

What's on hand and what can I create?

Rice....dried cranberries and that led me to think cranberry orange relish flavor profile! Always have the staple of milk, eggs, vanilla, natural extracts and usually fruit too. Find it quite handy to keep the Cinnamon and Sugar blend on hand also which is a great addition to oatmeal, hot coffee, tea, dusting on toast or a warm buttered muffin. Yum!! Keeping a nicely stocked with basics pantry allows you to "create" things in a hurry and on the fly. Kind of the home version of Chopped with ingredients you know!

This is a super easy dessert to throw together quickly any night of the week. Perfect to make ahead too for the next day.

Ciao for now!!

JPKC

Baked Cranberry Orange Rice Pudding

2 cups cooked rice

2 cups milk

2 eggs

1T butter

½ tsp orange extract

1 tsp orange zest

1/4 tsp almond extract (or real vanilla extract)

½ cup sugar
pinch of salt (if the rice was not cooked with salt)

1/8 tsp nutmeg

½ - ¾ cup dried cranberries (or raisins)

Cinnamon sugar blend (see below)*

**Note: If you want this really rich try using part half and half or cream for part of the milk.

Preparation:

Butter baking dish or casserole 2-1/2 quart will work unless you're making a larger batch. Add cooked rice to casserole. I use my fingers to break the grains up so they're loose. Do that only if the rice is cold and coming out of the refrigerator. Then once grains are loose, mix in the cranberries or other dried fruit. If your rice is still warm cool it to room temperature first so the eggs won't seize and scramble. The dried fruit can be mixed into hot fresh cooked rice without a problem.

In a bowl, beat eggs, add to milk, extracts, zest and sugar; stir to blend.

Pour into buttered baking dish on top of the rice and fruit mix.

Ready for oven...notice the way all the rice is covered with the liquid.

Bake 375 degrees for 45-50 minutes until set. Take a sharp knife go straight down into the middle, if it comes out clean, the pudding is done.

While hot, sprinkle with cinnamon sugar mix so that it melts onto top

Remove from oven, give a light sprinkle of *cinnamon sugar blend. Cool, serve with or without vanilla whipped cream.

Serve in a nice glass, desert dish or stem ware

*Cinnamon Sugar Blend

1/4 cup granulated white sugar

1 Tablespoon ground cinnamon

Blend well. Great to keep on hand. Store in an airtight container.

Super Easy Healthy Granola

2015-10-19T10:30:00.000-04:00

The first time I made granola, I found myself researching for an easy cooking method and just what ingredients should be included in the granola. Well I searched recipes and took what I liked from the dozens of recipes I read, merged cooking methods and wrote a recipe that I believed would work well. With that recipe I created my very "first homemade granola".

Since that first granola, I've made this about once a month and I do experiment with ingredients based on what's on hand at the time. After I made my first batch of granola I realized that I had greatly over spent for years on boxed granola. You can't beat the fresher flavor of homemade granola! You are the boss when it comes to cooking! Experiment!! I love creating in the kitchen which is playtime for me!

The best part of making your own is it's exactly to your taste with the fruits and nuts you love best! And did I mention that the house smells amazing too? Play with this recipe too as far as what you love best in your granola. If you love more fruit or nuts....add more to taste.

Ciao for now!

JPKC

Rolled Oats

Super Easy Healthy Granola

Preheat oven to 250 degrees

Total baking time 60 - 65 minutes

In a large bowl mix together the following:

· 5 cups rolled oats (not quick cooking)

· 1 cup shelled Sunflower seeds or shelled pumpkin seeds

· ½ cup wheat germ

· ½ cup flax seeds

· 1 cup brown sugar

· 3/4 cup honey or maple syrup

· ¼ cup coconut oil

· 1 Tablespoon vanilla

· 1 Tablespoon cinnamon

· 1 teaspoon kosher salt or sea salt

Spread on 2 cookie sheets either lightly oil sheets or use parchment paper.

Bake 20 minutes

Stir in 2 cups of almond slivers.

Bake another 20 minutes.

Stir again.

Raise oven to 300 degrees for the final 20-25 minutes.

In a large bowl mix together:

· 1 cup raisins or dried cranberries

· 1 cup flaked coconut

· 3/4 cup dried mango, apricot, pineapple or papaya into bite sized pieces

After baking oat mixture, scoop the granola off the sheet pans into a large bowl with the dried fruits.

Mix well and cool thoroughly.

Store in airtight containers up to 3 weeks. Serve with milk, over ice cream, with yogurt or however you love to eat your granola.

Finished granola ready to eat and store

Baking Bread 101....The Basics

2015-10-12T10:30:00.000-04:00

Think I was 10 years old when I taught myself how to bake bread. I'd already been cooking by that time for the family on a daily basis.

Baking bread isn't all that difficult at all! There are some basic steps and techniques to follow. Once you understand those basics, the rest is fun and so rewarding with the way the aroma drifts through the house. After the bread cools down to room temperature who could resist cutting into the loaf and slathering it with a favorite spread, butter or even an herbed butter or, maybe even some olive oil with infused herbs?

This is one of my favorite recipes that I've made for many years and the one my kids loved growing up. A nice basic whole wheat bread that works well for sandwiches and for toasting too. This will make 3 smaller loaves or 2 good sized loaves. The bread once fully cooled and after about 6 hours can be frozen very well wrapped and air tight in plastic bags such as these. Use this trick....stick a straw into the bag and suck out the excess air to help preserve the fresh baked flavor. To defrost just leave on the counter overnight. You'll always have fresh bread without running to the store by keeping at least one loaf in the freezer.

Bread bags from King Arthur flour

I prefer King Arthur flour for my baking since it's a high quality product which I've used for years. Grandmother always said used unbleached flour and I do follow that advice!

The Basics of Bread

All ingredients unless noted should be at room temperature
Make things easier and more organized by doing mise en place (mess in place - measure and assemble all ingredients and utensils before beginning)
Lightly oil the loaf pans during mise en place and set aside.
Yeast grows with a bit of sugar and salt will slow the leavening action of the yeast. The ideal temperature for proofing the yeast is 100 - 115° too cool will take a lot longer to rise and too hot can harm the yeast growing.
There are usually 2 risings the first in a covered bowl and the second once formed into loaves
Bread will rise slightly more after it's in the oven baking.
A slit on top of the loaf with help that and keep a free form loaf from expanding the "wrong" way which is sideways. Use a serrated bread knife which is the easiest to make this slit. The slit doesn't have to be deep but just enough to break the surface.
Want a crisper crust? Put a shallow pan of water in the oven with the bread when baking.
Don't forget to have a cooling rack to fully cool down the loaves or any baked goods to cool.
I have used a food processor or my stand mixer to do this but you can also do this by hand so I will list both electrified and old fashioned steps.
It's just that simple...so don't let nerves get in the way!

Baked and time to cool

Whole Wheat Everyday Bread

Ingredients

2 packages of active dry yeast (about 4-1/2 teaspoons or 1-1/3 ounces of a yeast cake)

3 Tablespoons of white or brown sugar

2 cups warm water (100 - 115°)

1-3/4 cups of room temperature milk

1/3 cup melted butter

2 Tablespoons kosher salt (or other salt)

3 cups whole wheat flour

5-6 cups bread flour or all purpose flour

Large bowl

Large board or very clean counter top

3 pans - 9 x 5 x 3" loaf pans OR 2 10 x 5 x 3" loaf pans

Oven preheated to 425°

To mix by hand

Step 1:

Dissolve the yeast and sugar in the warm water in a very large bowl and let stand for at least 5 minutes to activate the yeast action.

Step 2:

Combine the warmed mile (100-115°) with the melted butter and salt. Add to the proofed yeast and stir well to combine.

Step 3:

Add the 3 cups of whole wheat flour to large bowl and mix well with wooden spoon. Once combined add 3 cups (1 cup at a time) of the bread or all purpose flour and mix well by wooden spoon or with your hands. The dough will be sticky and get harder to mix. Add enough of the remaining flour to make a smooth firm dough.

Step 4:

Turn the dough out onto the board which has been lightly floured and knead well (yes- get your aggressions out on the dough!) Keep turning and kneading for 5 - 7 minutes (think upper body workout) until it is smooth and elastic.

Step 5:

Shape into a ball. Place in a lightly oiled or buttered bowl, turn so that the dough that was on the buttered bottom is now on top. This will keep the dough from drying out during the first rise. Cover bowl with plastic wrap or an absolutely clean towel. Place in a draft free place to rise. Check in about 45 minutes to 1 hour. Set a timer but if it takes longer to rise give it time. Dough should double in size. It is done with the first rise when you poke the dough with 2 fingers and the finger marks don't bounce back.

Step 6:

Punch, yes take your fist and punch the dough down to deflate it.

Step 7:

Divide the dough into 2 or 3 pieces of equal size. (Depending on the pans you're going to use) Shape into a roll and place in buttered or oiled loaf pans. Cover once again and let rise in a warm place again until doubled in size. If you haven't, now is the perfect time to preheat the oven to 425° to heat fully while dough is rising in the pans.

2nd Rise and Ready to be slit and baked

Step 8:

Make a lengthwise slit in the very top of breads, place in the preheated 425° oven for 10 minutes. (Set the timer please) Then drop the temperature to 350° for 30 - 35 minutes. Carefully turn a bread out of pan and rap the bottom, if it sounds hollow it's done. (Doesn't want to pop out easily? Just run a table knife around the edges and that should do it)

Bread Slit and into the oven!

Step 9:

Let loaves cool fully to room temperature on a cooling rack. You're going to want to slice that now but please and try it but resist until it's fully cooled down. (Will slice better too)

Step 10:

Enjoy!!! If you're freezing do so within 6 or so hours after baking for best results. (see freezing tip at the beginning)

So....for those of you using modern electrified conveniences here's the easier way to do this!

Mixer Method for bread

Mixer Method

Step 1:

Dissolve the yeast and sugar in the warm water in a bowl and let stand for at least 5 minutes to activate the yeast action. Combine the warmed milk (100-115°) with the melted butter add to proofed yeast.

Step 2:

In the mixer bowl add the whole wheat flour, salt and 3 cups of the bread or all purpose flour. Combine thoroughly so the salt is well dispersed in the flours. Use the dough hook as in the picture above that comes with many stand mixers. If you have a collar for the bowl that came with mixer it's a good idea to use that and start the mixer on the lowest speed to not be dusted with flour yourself, unless you like the dough boy look?

Step 3:

With the mixer on lowest speed *slowly* add the liquids to the flour and mix about 5 minutes until very well blended. Add 1 cup at a time additional of the white flour to mixer until the dough comes together and is firm smooth and elastic.

Step 4:

Shape into a ball. Place in a lightly oiled or buttered bowl, turn so that the dough in the bowl to cover the dough ball with butter. This will keep the dough from drying out during the first rise. Cover bowl with plastic wrap or an absolutely clean towel. Place in a draft free place to rise. Check in about 45 minutes to 1 hour. Set a timer, but if it takes longer to rise give it time. Dough should double in size. It is done with the first rise when you poke the dough with 2 fingers and the finger marks don't bounce back.

Ready to cover and proof (rise)

To finish follow "hand method" at Step 6 through Step 10.

And finally....Enjoy your bread!!

Herbed Butter

These same steps can be applied to other bread recipes and even pizza dough which I'll write about another day!

Ciao for now!

JPKC

Is the Super Woman Complex Dead yet?

2015-10-05T13:00:00.000-04:00

All of us lead busier lives than our parents ever did! So how does this affect our home life? Hectic! It is still possible to plan and cook healthy from scratch meals quickly but it just takes a little more thought, organization and planning ahead. Maybe I had the super woman complex for too many years, and quite honestly that is an understatement! Just a tiny bit about me: I have run multiple corporations -- at the same time, while working on a variety of charity projects and also sat on board of directors (mostly children's issues). I am the proud Mom of four marvelous children - two human and two furry.

One of my favorite kitchen tools over the years had been a stand alone freezer which I no longer have. The freezing ideas I'm sharing will still work. So many things can be made ahead and even frozen for quick weeknight meals. I love love love entertaining friends and family! Drop ins are very happily welcomed! Great food, family, friends sharing time together...does it get any better than that?

Packaging food correctly for freezing and rotating inventory is the key and will keep you way ahead for quick meal prep. Healthy foods such as a delicious marinara, bolognese, soups, stocks, cookie dough, pastry for pie shells and bread freeze especially well. I don't know about you, but anything I have trouble pronouncing or spelling I really don't want my family to eat! Another benefit of planning and freezing - unexpected company? No problem! You'll have great food you can share quickly!

Keep your pantry, fridge and freezer organized! Make a list of what you will need or are running low on. Note: keep the reminder list somewhere where you can find it! Yes I have lost those lists too! When you have some time, reorganize your pantry shelves and keep like items in the same location.

What do you like to eat? Any food allergies or health problems? That is the starting point to keep in mind when stocking up! I have gone organic fully in this past year....but more about that another day!

Some of my favorite pantry staples are dried pasta, dried beans and lentils, low sodium canned beans, and quality boxed chicken, vegetable or beef stock. I prefer the low salt organic ones for best flavor. Boxed stock will save on available freezer space and is a great time saver! Once you open the box it will keep a couple of days in the fridge. Don't need the rest right away? Pour into ice cube trays and freeze. Once frozen, store in a labeled zip bag. These stock cubes give a quick flavor boost to sauces that only need small amounts. I love home made stock but I'd rather use the space for a finished soup now that I have a just the freezer space in my fridge. With just little changes in how you approach your cooking and your kitchen will create big benefits in health and save you money. Is there anyone that doesn't like to save? You pay for the convenience of pre shredded cheeses (compare the price per ounce) and prepared dishes. Buy the block of cheese and shred it yourself. When you buy pre-shredded cheese it's coated in a starch so it doesn't stick together in the package. Tip: A quick pop in the freezer for 10 minutes makes cheese easier to shred.

You don't have to be a slave to take out and processed food, you can do this!

Freezing basics:

1- Label the containers and packages!! Just using small white mailing labels works well and are reasonably priced.

2- Soups or sauces - Use quart and pint containers keep 1/2" space at the top for expansion as liquids freeze.

3- Baked Breads, cakes, muffins - it's best to freeze the same day you bake. I use heavy plastic storage bags I purchase in bulk from King Arthur Flour*. Removing excess air from the bag will help discourage freezer burn. Tip: Close the bag snuggly with a drinking straw inserted, then suck the air out the bag and seal tightly. I know that sounds odd but it works! If you feel the need for a vacuum sealing system those are very nice too.

4- Unbaked bread dough, pizza dough, pastry dough - portion the dough to size you will need, wrap tightly eliminate the air before sealing the packaging. To use the frozen dough I usually defrost overnight in the refrigerator. The day you plan on using the dough let the pizza and bread dough come to room temperature and rise if needed per your recipe. Pie dough can wait in the fridge until you need to use it.

5- Cookie dough - mix the dough, form long rolls, wrap tightly and freeze. If you only want to make just a few cookies at a time cut the rolls prior to freezing to make just as many cookie slices as you want. Just pull out what you need, slice and bake per recipe when you want some fresh homemade cookies. Great for drop in company or play dates.

6- Chops, steaks, chicken - I love buying larger family sized meat packages especially on sale and breaking them down before freezing. Wrap individually chops, steaks, chicken breasts, legs in small bags. Zipper sandwich bags are great for small wrapping but be sure to use heavy duty freezer bags to consolidate the individually wrapped pieces. Smaller packages also defrost quicker and you can pull out just the amount you need. Tip: Defrost the meat on a plate, tray or bowl in the fridge to keep and defrosting juices from soiling the refrigerator. That has saved me from many clean ups! Great idea to use with fresh meat too....remember low shelve in a bowl or tray with a lip to contain any dripping juices.

You may not have thought of freezing...

Chopped, washed and dried fresh parsley, or peeled sliced fresh ginger root.
Squeeze fresh lemons or limes, freeze the juice in old fashioned ice cube trays.

Single Loaf Bags*

Herb butters....just slice and use for fish, steaks or anything else you like herb butter on.

Keep coming back to Angel's Food Paradise for plenty of recipes and tips to help simplify your meal prep, entertaining and life, better yet sign up for the newsletter and have it delivered right to you inbox. Any questions....just email me!

Go forth and play with your food!

Ciao for now!!

JPKC

King Arthur Flour*

Double Loaf Bags*

(I love King Arthur Flour and this is not a paid endorsement)

Experimental Food Ideas

2015-03-10T12:55:00.000-04:00

Don’t Be Afraid to Experiment with Food! All recipes were creative projects at some point in time!

Last week I was looking in the refrigerator not sure what I wanted to eat for breakfast. So, I decided to be a little creative!

My favorite oatmeal is McCann’s steel cut Irish oatmeal. It takes a little longer prep time but definitely worth the extra time, about 20-25 minutes. I make it as per the tin’s instruction, which makes 4 servings, and will have 3 servings left for other days unless I have people here to help eat it. This oatmeal is fine leftover too, so no big problem with that! I actually had less than one portion left so what to do, what to do? Get creative!

In a small frying pan, I melted a bit of butter (only use real products), added the cold oatmeal to heat it through. Once heated through I made a hole or well in the center and let the underside brown a bit. I then filled that hole with 2 raw organic eggs, covered the pan and cooked to eggs to my preferred doneness. I had 2 luscious fried eggs surrounded by nicely browned on bottom old-fashioned steel cut oatmeal! Totally scrumptious and a do again recipe.

I also tried this technique with some leftover rice and that also worked well. Be sure to salt and pepper to taste for optimum flavor…experiment, create, and play with your food!

Go forth and play with your food!!

Ciao for now!

JPKC

Irish Eggs in a Well

1 Serving

3/4 cup McCann’s steel cut Irish oatmeal, prepared (leftover is fine)

2 Fresh eggs

1 T butter

Preheat 7-8" skillet add butter when completely melted add oatmeal to skillet. Spread to even layer, warm completely through. Once warmed let the oatmeal brown on underside. Flip over as it's starting to brown open hole in center and add 2 cracked eggs. Cover pan till eggs are preferred doneness. Serve.

Old Fashioned McCann's Steel Cut Oatmeal

Fried Eggs nestled in McCann's Irish Oatmeal

The Not Always Appreciated Flavor Booster....Flavored and Herb Butters

2015-01-27T16:18:00.000-05:00

While in cooking school one of the first things I learned was how to make herb butter. It's a great flavor enhancer for meats and fish. Absolutely lovely spread on a nice baguette too or on some freshly cooked pasta. Under the category of flavored butter, how about a nice strawberry or other fruit butter on fresh muffins....yummy! How about some honey butter? Great at breakfast or brunch time! Ever have some strawberry butter on a nice fresh corn muffin? There is no perfect recipe for these butters. Let you own taste be the guide making them.

Here's a few basic recipes, but please play, experiment and have fun with them. Suggestion....mix well and spread a little on some bread to check the flavor you've created. Adjust if needed! The herbs will meld with the butter flavor after sitting a while especially if you need to use and dried herbs. I prefer to make these with fresh herbs, but in a pinch I have used dried herbs.

Basic method: room temperature butter, add flavoring ingredients mix with hand or stand mixer.

If using soon put in small serving dishes and keep tightly covered. Chill until ready to serve, or transfer to 2 sheets of plastic wrap, roll each into log, and freeze up to 2 months. If you are freezing....label!

To use:

Herb butters - Slice pats with a sharp knife before using to use as spread serve at room temperature

Flavored butters - Serve at room temperature for easier spreading.

Rule of thumb for equating fresh to dry herbs:

1 Tablespoon fresh = 1 teaspoon dried

Strawberry Butter

2 sticks (1/2 lb.) unsalted butter, room temperature

1/4 cup confectioners' sugar

1/4 teaspoon salt

1/2 cup hulled and coarsely chopped fresh strawberries

Savory Herb Butter for Poultry and Meat

1 stick of unsalted butter (1/4 lb.)

2 Tablespoons chopped fresh parsley

2 teaspoons fresh rosemary finely chopped--- OR (1 teaspoon crushed dried)

2 teaspoons finely chopped fresh garlic

1/4 teaspoon salt

NOTE: Play with this recipe adding fresh ginger, grated onion or other herbs to taste.

Herb Butter for Seafood

1 stick of unsalted butter (1/4 lb.)

1 Tablespoon chopped fresh dill

1 Tablespoon fresh lemon juice

1 Tablespoon finely chopped shallots

1/4 teaspoon salt

Option: replace dill with 1 teaspoon dried tarragon

Honey Butter

1 Lb. of butter

1/4 cup honey

1/2 teaspoon ground cinnamon

1/4 teaspoon salt

1/2 teaspoon vanilla extract, optional

Go forth and play with your food!! Create!!

Need some bread to go with that? Haven't baked homemade yet? Check out my Bread 101 guide

Ciao for now!

JPKC

The Secret Apple Oatmeal Muffin Recipe from the Corse Family Farm

2014-07-14T09:00:00.000-04:00

There is a lot to be said for passing recipes down to the family and friends. So much of the pleasure in our lives can come from childhood memories sitting around the table and the traditions we have developed with our families. There may be other recipes similar in idea to what we remember growing up but, they are never quite right to our taste buds memories.

One of the reasons I started blogging recipes, is to make sure mine are passed on to my children, future grandchildren and friends. My grandmother taught me to make some of her specialties and if she didn't pass the recipes on to me, they would have been lost for eternity. I would compare recipes to hearing that song that always brings back memories. The recipes we've indulged in growing up are a part of our history.

Ciao for now!

JPKC

Watch Abbie Corse make her dad's favorite muffins:

Apple Oatmeal Muffins from the Corse Family Farm
(originally posted by the Organic Valley Farm Co Op)

"This recipe came from my dad’s Aunt Florence, a woman whose love shined through her cooking. She would bring out a woven basket with a lovely tea cloth and my dad would practically clap with delight. Years later, I started making them on Christmas Eve after everyone went to sleep, to leave under the tree: a piece of the magic from the Christmas elves. – Abbie Corse, Organic Valley Farmer-Owner"

Apple Oatmeal Muffins

1 cup whole wheat pastry flour
1 cup quick cooking oats, uncooked (organic preferred)
1 tablespoon baking powder
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1⁄2 teaspoon salt
1 Large Organic Valley Egg
3⁄4 cup Organic Valley Whole Milk or Organic Valley Lactose Free Whole Milk
1⁄2 cup Organic Valley Cultured Unsalted Butter, melted, cooled
1⁄3 cup pure maple syrup
1 cup chopped peeled apple (organic preferred)
1 cup golden or dark seedless raisins

1.) Heat oven to 400°F. Combine flour, oats, baking powder, cinnamon, nutmeg and salt in a medium bowl; mix well. In a small bowl, beat egg lightly. Stir in milk, butter and syrup. Add to oat mixture, mixing just until dry ingredients are moistened. Stir in apple and raisins.

2.) Spoon batter into 12 medium paper-lined or greased muffin cups (cups will be nearly full). Bake 16 minutes or until wooden pick inserted in center comes out clean. Cool 5 minutes in pan; transfer to wire cooling rack. Serve warm or at room temperature with additional butter if desired.

Hearty Chunky Beef Chili with 3 Beans

2014-01-22T09:00:00.000-05:00

When you think of Super Bowl or snowy days, what could be better than a nice steaming pot of chili? I've been playing around with chili recipe ideas for a while and this one is hearty, flavorful, spicy but not so spicy that kids may turn their nose up at it. You can always make it spicier if you choose at the end or have hot sauce available when serving. Isn't that one of the best parts of from scratch cooking? It's to your taste!

Chunky Beef Chili with 3 Beans

This is a chunky version of chili and very earthy; chunks of beef, lots of beans, carrot pieces and sweet red peppers. The real key to the hearty flavor is the chipotle peppers in adobo for a spicy smokiness and the nice deep browning of the beef. Dishes like this are always a great prepare ahead meal as the flavors deepen and meld when allowed to sit for a while. If you're having company so easy to have all prepared and kept in a nice low 250 degree oven to keep warm until serving time.

**Chipotle in adobo is sold in a small can and there will be leftover chipotle in adobo after making this recipe. Freeze in tablespoon portions and then bag or place in a tightly sealed container once frozen for easy use later. If you have mini muffin tins or old-fashioned ice cube trays which are perfect for saving for later use. Freezing will lot lessen the flavor of the peppers.

Serve with some crispy tortilla chips on the side, either shredded cheese or even a dollop of sour cream per serving. If you want added spice how about some pickled jalapeno peppers sprinkled on top? Also some nice corn muffins, corn bread would be a great side too.

Be creative and go forth and cook!

Ciao for now!

JPKC

Chunky Beef Chili with 3 Beans

Serves 6

Ingredients:

1 pound stew beef cut in bit sized chunks, trimmed

1 large onion, diced

2 regular or 1 very large carrot cut diced

1 to 2 Tablespoons (to taste) chipotle peppers in adobo (you can always add more later)**

1 T garlic very finely diced

1 28-ounce can diced tomatoes

½ cup red sweet bell pepper diced (substitute: 1 heaping Tablespoon of paprika)

2 T olive oil * (see below)

1 15 ounce can pinto beans, drained and rinsed

1 15 ounce can black beans, drained and rinsed

1 15 ounce can red kidney beans, drained and rinsed

Salt to taste

Note: Best to adjust salt and spice level after the chili has rested.

Method:

Heat till very hot a heavy bottomed Dutch oven prior to adding oil. Brown all beef chunks well on every side for best flavor. Do not turn the chunks too quickly, let them sit in one spot and really get that deep brown color.

Move beef to the side, add chopped onions, carrots and let the onions get translucent. Add the garlic (being careful not to burn) and chipotle. Stir well. Add canned tomatoes and paprika now or if using red bell pepper wait an hour to add so it will keep its form.

Stir thoroughly, simmer over low heat for at least 1 hour until beef is almost fork tender. Add cans of drained and rinsed beans and continue cooking 30 minutes. The flavors will meld by letting the chili rest a while before serving or overnight.

*The Bacon Lover Option: Instead of oil substitute 2-3 slices of bacon chopped into small dice. Start by sautéing the bacon, remove the bacon to the side, and use 2 T of the bacon drippings to sauté the beef, onions and carrots. Follow the rest of method and add bacon pieces back in when sautéing is done

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Warm Hearty Pumpkin Cranberry Oatmeal Bowls

Hungarian Székely Gulyás

Hungarian Székely Gulyás

Ingredients

For Better Nutrition Be Bold!

Here are some out-of-the-box food ideas to incorporate into your diet, along with some stand-bys with benefits just too good to ignore:

Mango Banana Smoothie

Busy Morning Corn Muffins

Dessert in a hurry....Baked Cranberry Orange Rice Pudding

Super Easy Healthy Granola

Baking Bread 101....The Basics

Is the Super Woman Complex Dead yet?

Experimental Food Ideas

Irish Eggs in a Well

The Not Always Appreciated Flavor Booster....Flavored and Herb Butters

The Secret Apple Oatmeal Muffin Recipe from the Corse Family Farm

Hearty Chunky Beef Chili with 3 Beans

Chunky Beef Chili with 3 Beans

Chunky Beef Chili with 3 Beans

peel orange with vegetable peeler for strips
but just the colorful part