Carb Diva

2024-11-18T09:27:00.003-08:00

My daughter and I are obsessed with watching Master Chef Australia. This reality TV series, based on the original British MasterChef began in April 2009 and is still running strong. The format has varied a bit from season to season, but the basic concept is that 24 non-professional cooks are pitted against one another. One by one, through various challenges and eliminations, their numbers are reduced until one reigns supreme and is awarded the title of Australia’s “Master Chef.”

We find this version of Master Chef much more enjoyable and relatable than all the others (and we’ve watched more than a few). The Australia version allows us to watch the cooks plan, assemble ingredients, prep, and take that concept to the final product.

It’s actually instructional, and (more than a few times) I find my 60-years-of-cooking self imploring a contestant to take another approach, use another pan, scrap Plan A …

Why am I telling you this?

Well, the locality (Australia) brings more than a few experienced Asian home cooks into the competition, and they reward us with the many, many ways of preparing and presenting curry dishes.

Curry is not one singular taste; curry is a multi-dimensional experience of the perfect blend of sweet, sour, tangy, earthy tastes with exciting pops of heat. It’s an explosion of flavor and one that, until Beth and I began watching our fave TV show, we had not dared experience.

We’re still newbies in this curry thing. But last night I presented my family with this dish, and in Master Chef fashion, they gave me a 10/10.

Ingredients

1 tablespoon olive oil
1 1/2 tablespoons ginger paste
3 tablespoons red Thai curry paste
6 ounces coconut milk
3 cups cherry tomatoes
4 5- to 6-ounce boneless skinless cod filets
salt and pepper
1/2 fresh lime
chopped cilantro or basil leaves for garnish

Instructions

(1) Preheat oven to 300 degrees F. (149 degrees C.)

(2) Heat olive oil in a large sauté pan over medium-high heat. Add the ginger and red curry pastes and cook, stirring constantly, until the mixture is fragrant and begins to stick to the pan.

Red Thai curry paste and ginger paste sautéing

(3) Add the coconut milk and tomatoes to the pan and reduce the heat to low to just barely maintain a simmer. Cook, stirring occasionally, until the tomatoes begin to burst, about 5 minutes. Remove the pan from the heat and set aside.

(4) Pat the cod filets dry with paper towels. Season both sides with salt and pepper. Nestle the filets in the tomato/curry sauce. Bake in the oven until the cod is done — firm to the touch and easily pierced with the tip of a knife. This should take about 18 to 20 minutes.

You’re right — I used 3 filets instead of 4 because there are only 3 of us eating but I didn’t reduce the amount of sauce (it’s almost slurp-able).

(5) Squeeze the fresh lime over the fish and garnish with fresh cilantro and/or basil leaves.

This is not a bold curry with layer upon layer of flavors. It’s really quite tame — let’s call it a curry “starter kit.” After our experience with creating this dish, my daughter and I have plans to expand our repertoire, injecting flavor into our future curries with tamarind, curry leaves, fresh chili peppers, cardamom … and?

Pasta Fagioli

2024-11-18T09:18:00.002-08:00

Makes 6–8 servings

Ingredients

2 cups dry cannellini beans (see note below)
7 cups of water
1 cup finely diced yellow onion
1 tablespoon olive oil
2 cloves garlic, minced
4 slices pancetta, chopped
4 cups low-sodium chicken broth
1½ cups uncooked ditalini
2 teaspoons fresh minced rosemary
Parmesan
Pesto

Note: If you cannot find cannellini beans, Great northern beans are a good substitute. Don’t use navy beans.

Instructions

First, sort and wash your beans. What do I mean? Spread them out on a cookie sheet and pick through them, looking for rocks, small clumps of dirt, or shriveled beans. Trust me, you don’t want to have those things in your soup. Beans are not washed when they are harvested. Any moisture would cause them to mold, so after sorting, please wash your beans to remove the field dust.
Place the beans and water in a crockpot (slow cooker). Cook on high for 4 hours. After 4 hours, the beans should be perfectly tender but not mushy. They should be intact but creamy on the inside.
Place the onion and olive oil in a stockpot or large pot with a lid. Cook over low heat for 10 minutes. Add the minced garlic and pancetta. Stir and continue to cook over low heat until the onions are soft and golden, the garlic is fragrant and gently colored, and the pancetta is beginning to crisp. (Note that it will continue to cook in the soup).
Add the broth to the pot and bring to a boil over medium-high heat.
Stir in the pasta; reduce the heat to medium-low (just enough to maintain a gentle simmer). Cook the pasta according to the instructions on the package, stirring occasionally until done.
Add the rosemary and the cooked beans to the pot (there should be very little residual cooking water).
Reduce the heat to low; stir to combine and allow to simmer together for a few minutes for the flavors to meld. The mixture will be very thick.
Serve in bowls; garnish with pesto and/or grated Parmesan if desired.

2024-10-19T10:10:00.000-07:00

Carb Diva’s Easy Peasy Pasta Carbonara

Serves 4

Equipment You Will Need

1 large pot for boiling the pasta
1 colander for draining the pasta
A large heat-resistant bowl (the one I use is ceramic); it must be large enough to accommodate the colander (the latter nestles in the former)
A slightly smaller bowl in which to rest the colander while the “magic” happens (I’ll explain that in Steps 5 thru 9 below)
1 glass measuring cup (a 1-cup/8 ounce cup is perfect)
Tongs or a pasta fork/server for tossing the pasta

Ingredients

6 slices of bacon, diced
1/2 tablespoon minced garlic
2 large eggs
1/2 teaspoon freshly ground black pepper
1/2 cup plus 2 tablespoons grated Parmesan cheese
1/2 tablespoon olive oil
1/2 pound of dry spaghetti pasta

Instructions

Cook the diced bacon in a sauté pan over medium heat until crispy-crunchy. Just before the bacon is done to your liking, toss in the minced garlic. Remove the pan from the heat and set aside to cool.
Next, whisk together the eggs, pepper, Parmesan, and olive oil in a small bowl. Set aside.
While the bacon/garlic is cooling, bring 1 quart (4 cups) of water to a boil over high heat. Yes, I know that seems like “not enough” water, but the reason is this — you want, nay you need starchy water for this recipe to work. Note that I didn’t add salt to the water. The bacon and Parm should add a sufficient amount of saltiness to the finished dish.
Add the pasta to the boiling water and cook, stirring occasionally until “al dente.” My co-editor Dim Nikov gives an excellent explanation of that here. For me and the type of spaghetti I purchase, I find that 11 minutes is the sweet spot.
OK, the next few steps are where you find the magic, the “aha moment” that brings this all together. Place the colander in the large (ceramic) bowl. Pour the contents of the pasta pot (pasta and water) into the colander.
Carefully (everything’s screaming hot) pick up the colander which is holding that glorious cooked pasta, and rest it in the smaller bowl. (It will just be there for a few moments.)
Using the measuring cup, scoop up 1/2 cup (or a little more) of starchy pasta water from the large bowl. Set that 1/2 cup of water aside. Dump out the remaining pasta water that remains in the large ceramic bowl.
Dump the cooked pasta from the colander back into the large ceramic bowl. That bowl, because it held the starchy pasta water for a minute is now quite warm (almost hot to the touch).
Pour 1/4 cup of the reserved pasta water into the eggs/Parmesan and stir quickly. The hot pasta water will temper the eggs. Now, pour that eggy/Parmy/watery stuff over the pasta and begin tossing, tossing, tossing. Don’t stop. You’re going to do this for 2 minutes. And, after those 2 minutes the eggy-ness will transform into a comforting creamy-ness. If it seems a little too “tight” (too thick, goopy) feel free to drizzle in some of the remaining 1/4 cup of pasta water in that glass measuring cup.
Now, grab that pan of bacon/garlic that has been waiting ever-so-patiently on the sidelines. You thought I’d forgotten about it, didn’t you? Scrape the contents of that pan into your carbonara; give a few more tosses to combine everything and serve to your adoring fans.

There you have it. Pasta carbonara that’s thriftier than the “traditional” but (almost) just as tasty. You have a creamy sauce without the use of cream, and you have silky pasta, not hot noodles with scrambled eggs. What could be better?

Want to add even more Parmesan cheese or an extra grinding of black pepper? I sure won’t complain.

A Few Notes

First, I know that carbonara purists are screaming “Where’s the guanciale?” and “How in Heaven’s name could you use bacon? That’s sacrilege.” I know, I know, I get it. But … not all of us live even remotely close to an Italian deli. I’m trying to make this recipe approachable for the masses.

Second, even more of you (added to those in Note #1) are complaining that I use whole eggs, not the yolks alone. I’m a frugal cook — God knows I hate wasting even a couple of silly egg whites. Again, I’m thinking that not long ago eggs were an economical source of protein for just about any family. In my part of the world the price has more than doubled in just the last year.

Easy Thai Chicken with Peanut Sauce

2024-09-11T07:14:00.000-07:00

Winner Winner Chicken Dinner

Are you tired of the same old chicken dinner week after week? Do you find chicken breasts to be dry and flavorless? I have an easy recipe that will wake up your tired taste buds. This easy-to-fix chicken meal checks all the boxes:

Ready to eat in about 30 minutes
Packed full of flavor
Tender chicken thighs are moist, never dry

Ingredients (Serves 4)

1 tablespoon olive oil
4 bone-in chicken thighs, skin removed
1 14-ounce can coconut milk
3/4 cup creamy peanut butter
3 cloves minced garlic
2 teaspoons fish sauce
1 tablespoon soy sauce
2 tablespoons red curry paste
1 1/2 tablespoons brown sugar
2 tablespoons lime juice
fresh cilantro or basil leaves for garnish (optional)
chopped unsalted peanuts for garnish (optional)

Instructions

Heat the olive oil in a large (12-inch) saute pan over medium heat until it begins to shimmer.
Add the chicken thighs, reduce the heat to low, and cook for about 15 minutes or until golden on one side. Flip and continue to cook for about 10 minutes more until golden on the other side.
Remove the chicken to a plate and set aside. At this point, I removed the bones from the thighs but you can leave them in—your choice.
In the same pan add the coconut milk, peanut butter, garlic, fish sauce, soy sauce, red curry paste, and brown sugar. Bring to a simmer over medium heat and cook for 2 minutes to blend the flavors.
Return the chicken to the pan and simmer, uncovered, until the chicken is cooked through and the sauce has reduced a bit (about 5 minutes). Test the chicken with an instant-read thermometer. It must read 165 degrees F. (75 degrees C).
Garnish the chicken with fresh cilantro and/or chopped peanuts if desired.

I served our chicken with steamed green beans and couscous. Yes, I know that couscous is not a traditional side dish, but it's super quick (5 minutes), and full of whole-grain goodness.

A salad with fresh vegetables (broccoli florets, red bell pepper, shredded carrot, snow peas, and cucumber are just a few examples) would also be a healthy accompaniment.

Tex-Mex Chicken Thighs and Rice

2024-07-03T14:57:00.000-07:00

It Began With Half an Avocado

In my corner of the world, avocados are ridiculously, outrageously expensive. And, if you've been reading my articles for a while, you know that thrifty is my middle name. Waste nothing ... not even half of an avocado.

I was faced with that dilemma a few days ago. Half an avocado in need of a good home/recipe. Salad is the obvious (easy) choice, but I don't do easy. Here's what I came up with.

Tex-Mex Chicken Thighs and Rice

Ingredients

6 skinless chicken thighs, bone-in
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon olive oil
2 cloves garlic, chopped
1/2 onion, diced (about 1/2 cup)
1 1/3 cups uncooked long-grain rice
1 cup salsa (mild or medium, depending on how spicy you like it)
2 cups chicken broth
1 teaspoon ground cumin
1/4 cup black olives, optional
1/4 cup fresh cilantro, chopped
sour cream and avocado to garnish (optional)

Instructions

Season the chicken with salt and pepper. Heat the oil in a large, deep cast iron skillet/or pan (over 30 cm or 12-inches) over medium-high heat. Add the chicken and as soon as it begins to sizzle, turn the heat down to low and cook uncovered. We're going to cook these thighs low and slow, creating browning which equals flavor. After 10 minutes the thighs should be golden on one side.
Increase the heat to medium-high once again. Turn each thigh and when you hear the sizzle, reduce the heat to low once again. Continue to cook until the 2nd side of the chicken is golden. Transfer the chicken to a warm plate.
Add the onion to the pan and increase the heat to medium; fry for about 3 minutes or until the onion is translucent. Next, add the garlic to the pan; stir and cook for 30 seconds. Stir in the rice, salsa, chicken broth, cumin, and olives if using.
Place chicken thighs on top of the rice. Bring to a boil; rotate the chicken in the salsa sauce to coat. Reduce the heat to low and cover with a lid. Cook for 20 minutes or until the rice is tender and the liquid is absorbed. Add an extra 1/4 cup of water only if needed (if the rice hasn't cooked fully).
Garnish with cilantro, sour cream, and avocado if desired.

An Italian Twist to Chicken and Rice

2024-05-21T07:07:00.000-07:00

Ingredients

4 boneless, skinless chicken thighs
1/4 teaspoon Kosher salt
1/4 teaspoon freshly ground black pepper
2 teaspoons olive oil
1 cup minced white or yellow onion
1 cup finely diced red bell pepper
1/3 cup oil-packed sundried tomatoes, diced
4 boneless, skinless chicken thighs
1 1/2 cups orzo (rice-shaped wheat pasta)
1 15-ounce can tomatoes, crushed
1 3/4 cups chicken broth
1/4 cup basil pesto
1/2 of a small lemon
Flat leaf parsley for garnish (optional)

Instructions

Heat the olive oil in a large saute pan over medium-high heat until shimmering. Season the chicken thighs with salt and pepper. Carefully add the chicken to the pan (there will be some sputtering) and lower the heat to medium-low.
Slowly cook the thighs until golden brown on one side, about 5 minutes. Flip the chicken and cook on the other side for an additional 5 minutes or so until golden. Remove from the pan and set aside. (Note, the chicken will not be done; it will continue to cook in the pan with the other ingredients in a few minutes.)

Chicken is golden but not completely cooked. Waiting to go back into the pan

3. In the same pan add the onion, bell pepper, and oil-packed sundried tomato. Cook over medium heat, stirring frequently, until the vegetables have softened.

4. Add the orzo to the pan and stir to coat with the oil from the tomatoes and cooking fat from the chicken. Cook for several minutes, stirring often, to toast the orzo.

Orzo is golden

5. Increase the heat to high; add the tomatoes, broth, and pesto and stir. Return the chicken to the pan and nestle it in with the orzo and broth. Reduce the heat to low; cover and simmer until the orzo is done, about 15–20 minutes.

6. Remove the lid; stir the orzo and take a spoonful to be sure that it is cooked. Taste for seasoning and adjust as needed. A squeeze of lemon juice will make the flavors pop and might be the only other seasoning you need. Garnish with parsley and serve with a tossed green salad.

French Onion Chicken and Pasta

2024-01-27T06:57:00.000-08:00

The Weather Outside Is Frightful

I live in the United States—you'll find me in the upper left-hand corner of the map, the Pacific Northwest, specifically Washington. Washington, the "Evergreen State." Evergreen because, as you've heard, it rains here ... a lot.

As I write it's the dead of winter. The sun goes down at 4:00 p.m. and sunrise isn't until about 8:00 in the morning. I'm beginning to forget what the sun looks like, and we are all desperately in need of comfort food. Soups and stews are on the menu rotation along with this dish I created for dinner last night—French onion chicken and pasta.

Ingredients

4 skinless, bone-in chicken thighs, medium size
2 tablespoons olive oil
1 tablespoon unsalted butter
3 cups yellow onions, sliced vertically (see note)
1/4 cup dry sherry
1 tablespoon all-purpose flour
4 cups beef stock
8 ounces dry pasta, orecchiette or other shell-shaped pasta
1/2 cup Gruyere cheese, shredded, for garnish

Instructions

Heat olive oil in a large saute pan over medium heat. Pat the chicken thighs dry with paper towels and then season both sides with salt and pepper. Reduce the heat to low and slowly saute the thighs until richly browned on one side, about 10 minutes.
Flip the chicken thighs over and cook on the other side until brown, about 10 minutes more. This low and slow cooking makes the thighs meltingly fork tender and creates fond in the bottom of the pan (I'll explain that in Step 3). Remove the chicken from the pan and set aside.
The bottom of the pan contains yummy bits from cooking that chicken; this is called "fond" and is an important part of the success of this dish. Fond equals flavor.
Increase the heat to medium; add the butter to the pan and once it melts add all of the onions. Yes, it looks like a lot of onions, but keep in mind that onions are about 89 percent water. As soon as you hear the onions begin to sizzle, turn the heat back down to low. Cook the onions, stirring occasionally, until they are a luscious golden brown. This will take at least 30 minutes. You might be tempted to increase the heat to hurry the process; please don't. If cooked with higher heat the onions will burn and become bitter tasting. Your patience will be rewarded. (By the way, slicing the onions pole to pole means that you cut them from stem end to bottom, not horizontally.)
When the onions are golden increase the heat to high. Add the sherry and stir until the sherry evaporates. Add the flour and stir to coat the onions. Add the broth and stir to mix everything together.
When the mixture is boiling add the pasta all at once. Stir to combine and then turn the heat down so that the mixture just barely simmers. Cook, stirring occasionally, until the pasta is tender (the orecchiette I used took about 15 minutes to cook.) Several things happen in this step; the pasta absorbs the flavors in the broth, the broth reduces slightly, and the pasta releases its starch into the broth to help thicken and create a sauce.
While the pasta is cooking, remove the cooked chicken meat from the bone. You can omit this step if you wish, but deboning the chicken makes this dish a little easier to eat. When the pasta is tender, nestle the cooked chicken back into the pan and toss to coat with the sauce. Serve, and garnish with cheese. I served this meal with sauteed kale.

Photo Guide

Richly browned chicken thighs

Source: Linda Lum

Butter and fond in the saute pan

Source: Linda Lum

3 cups of onions sliced pole to pole

Source: Linda Lum

Golden brown cooked onions

Source: Linda Lum

Beef broth added to the pan

Source: Linda Lum

Pasta is cooked and the chicken is nestled back into the pan, ready to serve

An Even Easier Hamburger (or Hotdog) Bun Recipe

2023-08-12T16:50:00.003-07:00

In June I posted a recipe for whole wheat hamburger buns. Since then, I've been playing with proportions of ingredients and technique, and have found an even easier recipe. For this one, you make the dough and immediately shape it into rolls. Set them aside to proof, and then you are ready to bake!

Ingredients

1 cup of warm water (about 105 to 110 degrees F.)
1 tablespoon active dry yeast
2 teaspoons sugar
1/3 cup canola oil
1 teaspoon salt
1 large egg
3 3/4 to 4 cups all-purpose flour

Instructions

Place the warm water, yeast, and sugar in the bowl of a stand mixer. Stir with a spoon to combine and let sit for 5 to 10 minutes, until the yeast begins to look foamy.
Add the salt, egg, and 3 3/4 cups of flour.
Using the bread hook attachment, blend the mixture slowly until all of the flour is moistened and incorporated. You will probably need to stop the mixer and scrape down the sides of the bowl a few times.
Once all of the flour is mixed in, increase the speed of the mixer medium. Process for about 5 minutes. If the dough still feels sticky, add the extra 1/4 cup of flour.
Remove the dough from the bowl and place on a lightly-floured work surface. Knead by hand about 10 times to make a smooth ball of dough.
Divide the dough into 8 equal pieces. Shape each one into a ball (for a hamburger bun), or into a 4- to 5-inch log for hotdog buns.
Line a large rimmed baking sheet with parchment paper. Place the shaped buns on the paper, leaving at least an inch of space in between.
Place the baking pan in a draft-free place in your kitchen and allow to proof (rise) until the buns are puffy. This could take from 30 minutes to 1 hour depending on the temperature of your room. (Hint: I always heat my oven for 1 minute, turn off the heat, and then place my bread in that barely warm oven).
When the rolls are puffy, preheat your oven to 425 degrees F. (NOTE: If you used your oven to proof the rolls, remove them from the oven before you begin to preheat).
Bake the rolls for 8 to 10 minutes. Remove from the oven and immediately set the rolls on a wire cooling rack.

Easy Tortilla Soup

2023-07-30T06:00:00.000-07:00

It's too hot to cook!

Here's an easy soup you can put together with things you probably already have in your pantry (including that almost empty bag of tortilla chips that is nothing but crumbs).

Ingredients

1 medium yellow onion, chopped
1 tablespoon olive oil
1 can refried beans
2 cans black beans (low- or no-salt)
1 1/2 cups chicken or vegetable broth
2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano leaves
1 cup broken (or crushed) tortilla chips

Garnish

diced tomato
sliced avocado
minced green onions
fresh cilantro
grated cheese
sour cream
salsa (if you want more heat)

Instructions

(1) Saute onion in olive oil until softened. Place in bowl of the food processor

(2) Add refried beans, 1 can of the black beans (undrained), broth, and seasonings in bowl of the food processor. Process until smooth.

(3) Pour bean/broth mixture into a large saucepan; add the 2nd can of black beans, drained and rinsed. Warm over medium heat, stirring several times, until heated through. If too thick add a little more broth or water. Stir in tortilla chips. Garnish as desired.

Makes 4 servings.

Cheese-Stuffed Meatballs and Homemade Red Sauce

2023-07-23T15:33:00.000-07:00

Last week we celebrated our 42nd wedding anniversary and (of course) I chose to cook dinner for us. My husband loves spaghetti, so I decided to kick it up a notch (thanks Emerile) by making cheese-stuffed meatballs to go along with the homemade sauce.

Don't be alarmed by the long list of ingredients. I added seasonings to ground turkey to make a more healthy Italian sausage. If you want to use store-bought beef/pork Italian sausage, you can delete all of the ingredients listed above "ground turkey."

Ingredients for Meatballs

1/4 teaspoon dried basil
1/4 teaspoon dried thyme
1/4 teaspoon paprika
1/2 teaspoon dried oregano
1/2 teaspoon black pepper
1/2 teaspoon fennel seed, crushed
1/2 teaspoon red pepper flakes
1 teaspoon table salt
2 teaspoons minced garlic
1 pound ground turkey
1 large egg
1/4 cup dry breadcrumbs
9 bocconcini mozzarella balls (or string cheese cut into bite-size pieces)

Instructions for Spaghetti Sauce

This one is easy. Combine all ingredients except the mozzarella in a large mixing bowl. Divide into 9 equal portions.

Form one portion at a time into a ball. Cup it in your hand, make a slight indention with your thumb, and then place one piece of cheese in the dent. Form the meat around the cheese to completely cover it.

Place the meatballs on a plate, cover with plastic wrap, and refrigerate while preparing the spaghetti sauce.

Ingredients for Spaghetti Sauce

2 14-ounce cans of petite diced tomatoes
2 6-ounce cans of tomato paste
2 15-ounce cans of tomato sauce
2 cups low-sodium chicken broth
1 1/2 teaspoons brown sugar
1/4 cup dry red wine (NOT cooking wine!)

Instructions

Combine all ingredients in a large stockpot. Stir well and bring to a simmer over medium-high heat.

Reduce heat to low and simmer for 2 hours, stirring occasionally so that it doesn't burn. If the sauce seems to be sticking, stir in a little water.

Here are my meatballs. A few of them leaked a bit, but there were no blow-outs.

Instructions for Meatballs

Preheat oven to 400 degrees F.

Place the meatballs in a lightly-greased baking dish. I used an 8-inch x 10-inch casserole dish. A nine-inch dish would be ideal. There should be some space between the meatballs--don't let them touch.

Bake in the preheated oven for 30 minutes.

Stir into the sauce. Cook your pasta of choice, and enjoy.

“Buon appetito”

Chicken and Wild Rice Salad

2023-07-18T07:01:00.001-07:00

Here's another no-recipe recipe for another day when it's simply too hot to cook.

Early in the morning, I cooked one package of Lundberg Wild Rice blend according to the package directions, but I used chicken broth instead of water.

At the same time, I poached a chicken breast, but you could use sliced chicken from the deli or leftover rotisserie chicken.

Ingredients

Cooked wild rice blend
minced red onion
sliced or shredded cooked chicken breast
diced cooked bacon (I used turkey bacon)
sliced avocado
sliced nectarine
chopped smoked almonds (optional)

I tucked a bit of chopped napa cabbage in there (just because) and drizzled the salad with a mango balsamic vinaigrette.

Balsamic Vinaigrette

2 tablespoons olive oil
2 tablespoons mango balsamic (any flavor of balsamic will do)
2 teaspoons honey
salt and pepper

Greek Meatballs

2023-07-11T07:47:00.000-07:00

This will be a quick post. We have a bountiful ceramic pot full of mint, a container of feta cheese begging to be used up, and I'm in the mood for something Greek.

Ingredients

1 pound ground turkey
1/4 cup finely minced yellow onion
1 tablespoon minced garlic
2 teaspoons dried (not fresh) oregano
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon ground coriander
1 large egg
1/2 cup Italian-style breadcrumbs
1 tablespoon minced fresh mint
1/2 cup chicken broth

Instructions

Combine all ingredients except the broth in a large mixing bowl. Form into golf-ball sized meatballs.
Add two tablespoons of olive oil to a large saute pan with lid.
Saute the meatballs over medium-low heat, until the bottom is browned.
Gently turn the meatballs so that the browned side is facing up.
Reduce the heat to low.
Pour in the broth and continue cooking with the lid on until the meatballs are done (about 5 minutes). They should register 165 degrees on an instant-read thermometer.
Serve with feta cheese (optional but really tasty).

Two Main Dish Salads (the "No Recipe" Recipe)

2023-07-03T15:22:00.000-07:00

Oh, mercy it's hot! When the temperatures soar, the last thing I want is a heavy meal for dinner. So, I've been making dinner salads. These two required almost no time at the stove. And what I really love is that you can use both of them as an opportunity to clean out the vegetable drawer in your fridge.

The first salad is a cold tortellini salad. I used 1 1/2 cups of dry cheese-stuffed tortellini (the mini ones) and cooked according to package directions. Then I added:

1/2 cup sliced oil-packed sundried tomatoes
1/2 cup black olives
1 sliced zucchini
2 slices of provolone cheese, diced
1/2 cup basil pesto

Of course, you could add or substitute other vegetables (cucumber, shredded carrot, diced tomato, red onion), change the cheese, add cooked chicken, beef, ham, or salami.

The second salad is cold salmon. I poached a 1-pound filet. Here's how to get perfect poached salmon every time.

Fill a large saucepan (with lid) with enough water to cover your salmon filet completely. Add 1/2 cup lemon juice and some aromatics. I added one onion, a bay leaf, and two generous sprigs of fresh dill.
Place the salmon filet in the water.
Turn on the heat to high and bring the water to a boil.
As soon as the water is boiling, turn off the heat and place the lid on the saucepan. Let sit for 30 minutes (no peeking).
Your salmon will be perfectly cooked but not overcooked.

I flaked the salmon (and had leftovers). The base of the salad is a mix of salad greens, then grape tomatoes, sliced cucumber, black olives, avocado, and feta cheese. I garnished with French-fried onions (you could substitute croutons).

The dressing was a tart-sweet blend of:

2 tablespoons olive oil
2 tablespoons green apple infused balsamic (any flavor of balsamic will do)
1 teaspoon honey
salt and pepper

By the way, each of these made enough for 4 servings.

Enjoy!

Whole Wheat Brioche Burger Buns

2023-06-29T06:44:00.001-07:00

The sense of smell is an amazing thing, isn't it? I've read that it's the only sense that is not altered, refined, or exaggerated in our memory. The scents our brains recorded remain with us, memorable and unalterable.

Is there any region, culture, tribe that does not make bread? The aroma of baking bread is universal. It is comforting, nurturing and transports us back to memories of long ago.

Today I baked buns for the burgers we will be eating for dinner this evening. Sure, I could have picked up a package of 8 buns at the local grocer for a few dollars. But, they're spongy and tasteless. With a few basic ingredients, a stand mixer, and a little bit of time we can do better!

Ingredients

1 cup warm water
3 tablespoons warm milk
1 package (2 1/4 teaspoons) active dry yeast
2 tablespoons granulated sugar
3 cups bread flour
2/3 cup graham flour
1 1/2 teaspoons fine sea salt
2 1/2 tablespoons unsalted butter, softened
1 large egg, beaten

Egg Wash

1 egg, beaten with
1 teaspoon of water

Instructions

Combine the water, milk, yeast, and sugar in a small mixing bowl. Stir, and then set aside for 5-10 minutes. (The mixture should appear bubbly).
Combine the flours, salt, and butter in the bowl of a stand mixer. Beat at low speed until the butter is incorporated into the flour.
Add the yeast mixture and the egg. Using the dough hook attachment, beat at low speed until the dough is well mixed and begins to pull from the sides of the bowl.
Scrape the dough into a clean, lightly oiled bowl. Cover with a clean towel and set aside in a warm, draft-free place to proof, about 1-2 hours. How can you tell when the dough has risen enough? Gently push a finger into the dough. If the indentation remains, the dough is ready for the next step.
Gently punch down the dough and form it into 8 equal pieces. Roll each into a ball and place in a parchment lined baking sheet. Set in a warm, draft-free place to rise again, about 30 minutes to 1 hour.
Preheat oven to 400 degrees F. Brush the egg wash on the rolls.
Bake for 12-15 minutes, until golden brown.

Rolls proofed (risen), brushed with egg wash, and ready for the oven

Chicken Salad With Blueberries

2023-06-16T07:08:00.004-07:00

Yesterday we invited a dear friend from our old neighborhood for lunch. He is a retired teacher and artist and so in addition to good food, I wanted to present a pretty plate for him.

Ingredients

3 cups cooked chicken, diced (I think white meat is best in this recipe)
1/2 cup celery, diced
1/2 cup dried blueberries
1 teaspoon fresh rosemary, minced
2 tablespoons minced red onion
1/3 cup mayonnaise, (I used non-fat)
1/3 cup plain Greek yogurt
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper

Instructions

Combine all ingredients in a large mixing bowl. Cover and chill for at least one hour to allow flavors to blend.

Garnish

bed of shredded napa cabbage (tender tops and center leaves)
red romaine leaf(s)
crumbled blue cheese
crushed smoked almonds
fresh blueberries
fresh avocado slices
fresh dill weed
fresh edible flowers (I used johnny jump-ups from my garden)

A Healthier Potato Salad

2023-04-19T06:00:00.001-07:00

Despite the weather (I wonder if the rain will EVER stop!), I am determined to create a summer-like dinner for my family this evening.

On the menu are oven-barbequed chicken tenders, corn on the cob, some canned baked beans, a dried cranberry coleslaw, and a lighter and brighter potato salad.

I love my Mom's traditional potato salad, with russet potatoes (that become a bit soft when cooked and lend to the creaminess of the salad), dill pickle, hard-cooked eggs, celery, mayonnaise, and (here is the secret ingredient!) finely minced radishes. But I wanted to create something a bit lighter this evening. So I used white potatoes (a less starchy potato that remains firm when cooked), some fresh herbs, and an acidic dressing rather than mayonnaise.

Salad - Carb Diva's Healthier Potato Salad

Ingredients

2 pounds white (all-purpose) or Yukon gold potatoes

4 scallions, sliced

2 tsp. lemon zest

1 tsp. dry mustard

3 tablespoons olive oil

1 tablespoon lemon juice

salt and pepper to taste

1/4 cup fresh parsley, minced

Instructions

Place potatoes in a large pot with a lid. Cover with water and bring to a boil over medium heat. Turn heat to low and simmer until potatoes are tender (a sharp knife inserted in the middle of a potato will enter easily).
Drain the potatoes and place them on the chopping board. Let sit a few minutes until cool enough to handle.
Remove the skins from the potatoes. They should slip off easily with the tip of a knife. Chop the potatoes and place them in a large bowl.
Whisk together the lemon zest, dry mustard, olive oil, and lemon juice. Drizzle over the still-warm potatoes. Toss to coat. Add salt and pepper and toss again.
Just before serving stir in chopped parsley. Salad can be served chilled or at room temperature.

What makes this recipe work?

Use the proper potato—Mom always used russet (Idaho) potatoes. Russets are wonderful baked or used in casseroles; their low-moisture high-starch flesh is the perfect foil for cream and butter. But cook a moment too long and they make horrible potato salad. A better choice is the white all-purpose or Yukon gold. With their rich, buttery flavor and moist, creamy texture they make exceptionally good mashed potatoes, French fries, and potato salad. Their medium starch content makes them good all-purpose potatoes suitable for both boiling and baking.

Shake the salt—High blood pressure is at epidemic levels in the United States and our passion for sodium-laden fast foods and processed foods is a major contributor to the problem. How do you add flavor to your foods without using the salt shaker? In this recipe, lemon zest and lemon juice provide a tang and brightness without the addition of sodium.
Parsley is more than just a pretty face—This ubiquitous garnish on dinner plates is so much more than a decorative afterthought. Parsley is a nutritional powerhouse--a source of vitamins C, and K, and is rich in antioxidants.

The two most popular types of parsley are curly parsley and Italian flat-leaf parsley. The Italian variety is more fragrant and less bitter than the curly variety. When shopping for parsley select a bunch that is deep green in color and looks fresh and crisp. Keep your fresh parsley in a plastic bag in the refrigerator. Don't wash it when you bring it home. It is highly fragile and should be washed just before use. The best way to clean it is just like you would spinach. Place it in a bowl of cold water and swish it around with your hands. This will allow any sand or dirt to dislodge. Remove the leaves from the water, empty the bowl, refill it with clean water and repeat this process until no dirt remains in the water.

Tomato Macaroni and Cheese

2023-03-06T13:37:00.020-08:00

This is not the prettiest plate of food I've ever prepared, but it certainly delivered on flavor. In my quest to always pack more veggies into every meal, I've attacked even our beloved macaroni and cheese. By under-cooking the pasta, draining, and then adding a can of diced tomatoes (juice and all) to the pot, the pasta not only finishes cooking but it gains a ton of flavor from the tomatoes. Here's the recipe.

Ingredients

3 cups dry (uncooked) elbow macaroni
1 14-ounce can petite diced canned tomatoes
1/4 cup butter
1/4 cup all-purpose flour
2 1/2 cups milk (I used non-fat)
1 14-ounce can cheddar cheese soup
2 cups grated sharp cheddar cheese (not pre-shredded)
1 teaspoon dry mustard powder
1 teaspoon powdered onion (not onion salt)
1 tablespoon olive oil or melted butter
2 tablespoons panko bread crumbs

Instructions

Preheat your oven to 425 degrees F.
Bring a large pot of water to boil over high heat. Add 2 teaspoons of table salt and then stir in the elbow macaroni. Stir frequently so that the pasta doesn't clump together. Cook for 5 minutes.
Drain the pasta, reserving 1 cup of the pasta water. Set the pasta water aside.
Add the pasta back into the pot; stir in the diced canned tomatoes and then cover and set the pot aside for 5 minutes. Note--the pan is no longer on the heat. After your 5-minute wait, the pasta should be al dente. Set aside.
Add the flour to a large saucepan or saute pan. I used a large oven-safe saute pan so that I could create the sauce and bake the macaroni in the same pot (saving a dish is never a bad thing). Heat over medium until melted; stir in the flour and cook for 2 minutes, stirring constantly. You want the flour to cook but not brown.
Stir in the milk all at once; stir constantly with a wire whisk until the mixture thickens and is smooth. Add the soup and seasonings.
If you have used a large, oven-safe saute pan simply fold the cooked elbow macaroni into the sauce. If you used a saucepan, pour your cheese sauce over the cooked macaroni and then spread in a greased oven-safe casserole dish.
Combine the olive oil and bread crumbs and sprinkle over the macaroni.
Bake the casserole for 18-20 minutes or until bubbling around the edges. Let sit for 10 minutes before serving.

Fair Scones

2022-09-07T11:00:00.005-07:00

In my little sliver of the planet, the month of September means that the Washington State Fair (aka the Puyallup), is up and running.

Covering 169 acres, it's the 7th largest fair in the country (over 1.2 million visitors each year) and has something for everybody. Barns filled with every type of farm animal you can imagine; grange exhibits; 4-H; new product demonstrations, hot tubs, tractors, chain-saw carving; carousels and carnival rides; art, needlework, photography and hobby displays.

And then, there is the food. You name it, they've got it. And even a few things I'll bet you've never heard of--deep-fried cookie dough, alligator on a stick, and the "Earthquake Burger" -- one-half pound of ground beef on a 10-inch bun, piled high with cheese and grilled onions. Of course, the fries that go with it weigh in at a pound.

The fair has been going strong for 122 years, and for 107 of those years, visitors have savored the hot scones filled with butter and raspberry jam. I love fair scones but wince at the cost. $1.75 for one little triangle--about 6 bites.

I make scones at home, and my family says they are more than "fair":

Fair Scones

Ingredients

2 ½ cups flour
5 tablespoons sugar
2 tablespoons baking powder
½ teaspoon salt
½ cup cold butter, cut into ½-inch cubes
½ cup plus 2 tablespoons whole milk
3 tablespoons butter, melted
1 teaspoon vanilla extract
½ cup golden raisins

To Serve - softened butter and lots of raspberry jam!

Instructions

(1) Preheat oven to 425 degrees F.

(2) Combine flour, sugar, baking powder, and salt in the bowl of a food processor. Add cold butter and pulse until the mixture resembles coarse crumbs. Remove from the food processor and place in a medium-sized mixing bowl.

(3) Combine milk, melted butter, and vanilla. Make a well in the center of the flour/sugar mixture. Pour in the milk/melted butter and add the raisins. Stir gently with a fork to combine.

(4) Turn the dough out onto a generously floured surface and knead about 6-8 times or until it forms a smooth ball. Don't overwork or your scones will not be tender.

(5) Pat the dough into a disk, slightly higher in the middle.

(6) Cut into 6 equal pieces.

(7) Place on an ungreased cookie sheet lined with parchment paper. Bake in preheated oven for 10 minutes.

(8) Remove to a cooling rack. To serve "fair-style", while still warm split and fill with softened butter and raspberry jam.

New Year's Eve Dinner

2020-12-30T06:00:00.004-08:00

I'm going to take a shortcut today. Rather than reinvent the wheel, I'm directing you to the site on the internet where I do most of my writing. Here's the link to an article I wrote for Hub Pages.

Click here to learn how to make my New Year's Eve Dinner. On the menu:

Crostini with Wild Mushrooms

Wilted Greens Salad

Potatoes Delmonico

Reverse-sear prime rib

Twelve Days of Christmas Cookies - Part 6 (at last!)

2020-12-19T06:00:00.001-08:00

Photo Credit: Hershey's Kitchens

Here are the final two recipes for our Twelve Days of Christmas collection.

This recipe is from the Hershey Kitchens--I'm a sucker for anything made with coconut. If you like Mounds candy bars, you'll love these

Hershey's Coconut Kiss Cookies

Ingredients

1 bag (14 ounces) of sweetened coconut flakes
1 can (14 ounces) of sweetened condensed milk (not evaporated milk)
3 tablespoons all-purpose flour
1 teaspoon almond extract
24 Hershey's Kisses milk chocolates

Instructions

Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper.
Stir together the coconut, condensed milk, flour, and almond extract in a large bowl.
Divide the coconut mixture into 16 portions. Mold each portion around 1 chocolate kiss, covering it completely. Place on the prepared baking sheet.
Bake for 15 to 17 minutes or until the edges are golden brown. Cool.
Place the remaining 8 Kisses in a heavy-duty (freezer) resealable food storage bag. Close the bag and microwave at medium (50 percent) for 1 minute or until softened. Knead the bag until the chocolate is melted and smooth. Cut about 1/4-inch from one corner of the bag. Drizzle melted chocolate over the cookies. Allow chocolate to firm. Makes 16 cookies.

And finally, this one from Women's Day Magazine, 12/22/1987. Streusel spirals are a slice-and-bake cookie with a buttery cream-cheese dough and brown sugar/walnut filling.

Streusel Spirals

Ingredients

1 cup unsalted butter at room temperature
1 package (8 ounces) of cream cheese, at room temperature
2 1/4 cups all-purpose flour, divided
1 cup packed light-brown sugar
1 cup walnuts, chopped fine
1 tablespoon ground cinnamon

Instructions

Beat butter and cream cheese in a large bowl with an electric mixer until well-blended and smooth. With the mixer on low speed add 2 cups of the flour; beat until blended.
Divide dough into fourths. Shape each portion into a rectangle and flatten it to 1-inch thickness. Wrap and chill overnight.
Mix filling ingredients (remaining 1/4 cup flour, brown sugar, walnuts, and cinnamon) in a small bowl until blended.
On a lightly floured surface with a floured rolling pin roll out one piece of dough at a time into a 10x6-inch rectangle. Trim edges.
Sprinkle 1/4 of filling on each piece of dough within 1/2-inch of edges. Roll up tightly like a jellyroll starting from one short end. Moisten the edge with water; press to seal.
Wrap and place in the freezer for 1 to 2 hours or until firm.
Preheat oven to 350 degrees F. Cut one roll at a time into 1/4-inch thick slices. Place 1 inch apart on an ungreased baking sheet. Bake for 13 to 15 minutes. Cool on the sheet for 2 minutes before moving it to a cooling rack.

Makes 96

Photo Credit: Hershey's Kitchens

Twelve Days of Christmas Cookies - Part 5

2020-12-16T06:00:00.004-08:00

In 1965 the editors of McCall's Magazine published a soft-cover "Cookie Collection." As you might expect, the cover is worn, some of the pages are stained, and the whole thing is being held together with scotch tape. I'm glad I was able to save it from my Mom's cookbook collection after she passed away.

My favorite cookie was this one--dark and rich with ginger, nutmeg, allspice, and cloves.

Moravian Spice Cookies

4 cups sifted all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ginger
1 teaspoon nutmeg
1 teaspoon cinnamon
1/2 teaspoon allspice
1/2 teaspoon cloves
1/2 cup light brown sugar
1/2 cup soft butter
1 cup light molasses

Sift flour with baking soda, salt, and spices; set aside.
In a large bowl with a mixer at medium speed beat brown sugar, butter, and molasses until well combined.
With a wooden spoon stir in the flour mixture then mix with your hands until well combined. Form dough into a ball. Wrap in plastic wrap and refrigerate overnight.
The next day, preheat the oven to 375 degrees F. Lightly greased cookie sheets.
Divide dough into 4 parts. Refrigerate until ready to roll out.
On a lightly floured surface, roll out dough one part at a time to 1/8-inch thickness. Cut out with cookie cutters. Place cookies one inch apart on prepared cookie sheets. Bake for 6 to 8 minutes or until lightly browned. Remove to a wire rack to cool.
Meanwhile, make frosting with 1/3 cup egg whites and 3 3/4 cups sifted confectioners sugar. Beat with a portable mixer at medium speed until smooth and stiff. Cover with a damp cloth until ready to use.
Pipe frosting to outline the edges of cooled cookies.

These are my brother's favorite cookies; they are simple (only 6 ingredients), rich, buttery, and full of the warm flavor of cinnamon.

Cinnamon Stars

1 cup butter, softened
1/2 cup granulated sugar
1/2 cup brown sugar
2 eggs
3 teaspoons cinnamon
3 cups all-purpose flour
1 teaspoon salt

Cream together butter and sugars until light and fluffy. Beat in egg until blended. Stir in flour and salt (the dough will be stiff). Chill for several hours or overnight.
Preheat oven to 400 degrees F.
Roll out 1/4-inch thick and cut in desired shapes. Bake in preheated oven for 8-10 minutes. Watch carefully; because of the amount of butter, they burn easily.

Twelve Days of Christmas Cookies - Part 4

2020-12-12T06:00:00.001-08:00

We're still making cookies (or candy, as a slight diversion). Twelve recipes for the 12 days of Christmas.

Chocolate Fruitcake Bars

Once upon a time, a brownie and a fruitcake met; they fell in love, got married, and had a baby. OK, seriously, I have a confession to make—I love fruitcake, I always have and I always will, but my kids would have nothing to do with it. Too nutty, too fruity, and whoever thought that candied grapefruit peel could be a good thing?

On the other hand, what's not to love about a chocolate brownie? Somehow, with this adaptation, this clever Mom made a fruitcake that everyone in the Carb Diva family likes.

Ingredients

1/2 cup flour, sifted
2 tablespoons unsweetened cocoa powder
1/4 teaspoon baking powder
1/2 cup granulated sugar
1/4 cup butter, softened
1 egg
1/2 teaspoon vanilla
1 tablespoon milk
1 tablespoon coffee or chocolate liqueur
1 tablespoon light rum
1/2 cup walnuts, chopped
1/4 cup red candied cherries, chopped
1/4 cup chopped dates
1/4 cup chopped dried apricots
1/4 cup chocolate chips

Instructions

Preheat oven to 350 degrees F.
Mix together flour, cocoa powder, and baking powder. Set aside.
Cream together sugar and butter until light and fluffy. Stir in egg and vanilla.
Beat in flour mixture, and then add liquid ingredients and stir just until blended (don't over mix).
Stir in chopped nuts, fruits, and chocolate chips.
Spread batter in greased and floured 9-inch square baking pan.
Bake in preheated
oven for 20-25 minutes. Cool and cut into squares.

Santa's Whiskers

Photo Credit: Meghan (BakeItAfterall.com)

This next recipe is from a 1975 Better Homes and Gardens publication "Homemade Cookies Cookbook" a well-worn, well-loved book. My daughters always enjoyed looking at the photographs—they wanted to bake every cookie in the book!

Ingredients

1 cup butter, softened
1 cup sugar
2 tablespoons milk
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
3/4 cup finely chopped red or green candied cherries
1/2 cup finely chopped pecans
3/4 cup flaked coconut

Instructions

In a mixing bowl cream together butter and sugar; blend in milk and vanilla. Stir in flour, chopped candied cherries, and pecans. Form dough into two 8-inch rolls.
Roll in flaked coconut to coat the outside. Wrap in waxed paper or clear plastic wrap; chill thoroughly.
Preheat oven to 375 degrees F. Cut dough logs into 1/4-inch thick slices. Place on an ungreased baking sheet. Bake till edges are golden, about 12 minutes. Makes about 60 cookies.

Twelve Days of Christmas Cookies - Part 3

2020-12-09T06:00:00.003-08:00

One dozen different cookies? Really? I must have been having a senior moment. Only a little over a week into this challenge and I'm beginning to wonder if I can truly pull if off. First, I'm not sure I can be that creative. And secondly, I doubt my kitty will allow me to continue working in the kitchen without making something that contains cheese. (If you know my cat, you'll understand that comment).

I have not tried this cookie recipe yet. I copied it from the December 2004 issue of Bon Appetit. It sounded good then, and it still sounds good today. Maybe I'll give it a try today.

White Chocolate and Peppermint Cookie Brittle

A giant cookie is topped with coarsely crushed peppermint candies and melted white chocolate, then broken into irregular pieces.

Ingredients

1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter, melted, cooled slightly
1/2 cup sugar
1/3 cup (packed) golden brown sugar
1 teaspoon vanilla extract
10 ounces of high-quality white chocolate (such as Lindt or Perugina), chopped into 1/3-inch pieces, divided
3/4 cup coarsely crushed red-and-white-striped hard peppermint candies (about 6 ounces), divided

Instructions

Preheat oven to 350°F. Line a baking sheet with parchment paper. Whisk flour, baking soda, and salt in a medium bowl. Whisk melted butter, both sugars, and vanilla in a large bowl until smooth. Stir in the flour mixture until just blended. Stir in 1 cup chopped white chocolate and 1/2 cup crushed peppermint candy.
Transfer the dough to the prepared sheet. Press dough into a 14x8-inch rectangle, about 3/8 inch thick. Bake cookie until top is firm and dark golden, about 30 minutes. Cool on the baking sheet for 10 minutes. Transfer to rack; cool completely.
Stir the remaining white chocolate in top of a double boiler over barely simmering water until melted and smooth. Using a small spoon, drizzle about half of the melted chocolate in thin lines over the cooled cookie. Sprinkle the remaining crushed peppermint candies over the chocolate. Drizzle remaining white chocolate over top. Let stand until white chocolate sets, about 1 hour. Break the cookie into irregular 2- to 3-inch pieces.

Can be made 2 days ahead. Store in an airtight container at room temperature.

Photo Credit: Darla Emerson

Milk's favorite cookie? Oreo of course (or at least that's what the folks at Nabisco would like us to believe). I found today's recipe at another favorite website — www.food.com.

Oreo Cookie Balls

Ingredients

1 package of regular-size Oreo cookies, crushed
1 8-ounce package of cream cheese, softened
1 package white almond bark
1 package chocolate almond bark

Instructions

Using a mixer, blend crushed Oreos and cream cheese together. Roll into walnut-sized balls. Chill for one hour.
Melt approximately 3/4 package of white almond bark.
Stick a toothpick in one of the Oreo balls and dip it in the melted white almond bark. Allow to harden on waxed paper (this takes about 15 minutes). While waiting, melt 1/4 package of chocolate almond bark. When Oreo balls are no longer sticky to the touch, decorate them with drizzles of chocolate almond bark.
You can use the remaining 3/4 package of chocolate almond bark to coat Oreo cookie balls and the remaining 1/4 package of white almond bark to drizzle.

Photo Credit for White Chocolate Peppermint Cookie Brittle: Scott Peterson

Twelve Days of Christmas Cookies - Part 2

2020-12-05T06:00:00.001-08:00

For several years I have made these brownies at Christmas for my family and friends. The recipe is from the Hershey kitchens website (http://www.hersheys.com/recipes). If you love moist fudgy brownies, if you love dark chocolate, if you love chocolate and mint, you will love these brownies.

Fudgy Mint Cheesecake Bars

Ingredients

1 package (4 ounces) of Hershey's unsweetened chocolate baking bar, broken into pieces
2 cups sugar
2 teaspoons vanilla extract
1 package (8 ounces) of cream cheese, softened
1 can (14 ounces) of sweetened condensed milk (not evaporated milk)
Green food color (optional)
1/2 cup (1 stick) plus 2 tablespoons butter or margarine, divided
4 eggs
1 cup all-purpose flour
1 tablespoon cornstarch
1 teaspoon peppermint extract

Chocolate Glaze (recipe follows)

Ingredients

Preheat oven to 350 degrees F. Grease 13x9x2-inch baking pan.
Melt chocolate with 1/2 cup butter. Combine the chocolate mixture with sugar, 3 eggs, vanilla, and flour in a large bowl, beating until well blended. Spread mixture into prepared pan. Bake for 12 minutes.
Meanwhile, beat cream cheese, remaining 2 tablespoons butter, and cornstarch in a medium bowl until fluffy. Gradually beat in sweetened condensed milk, then remaining 1 egg, peppermint extract, and food color, if desired. Pour the mixture over the hot brownie layer. Bake for 30 minutes or until set.
Spread chocolate glaze over top. Cool. Refrigerate until set. Cut into bars. Store covered in refrigerator. Makes 24 to 36 bars.

Chocolate Glaze: Combine 1 cup Hershey's Special Dark Chocolate Chips or Hershey's Semi-Sweet chocolate chips and 1/2 cup whipping cream in a small saucepan. Cook over low heat, stirring constantly, until thickened and smooth. Makes about 2/3 cup glaze.

Photo Credit: Hershey Kitchens

Chocolate Crackle Thumbprint Cookies

I love chocolate. I am an unabashed chocoholic. If given a choice between a savory, juicy Porterhouse steak or Lindt dark chocolate with a hint of chili pepper, I’d choose the Lindt. If either a sweet, succulent lobster tail with drawn butter, or a Ghirardelli 70 percent cacao, there’s no need for a bib. If it were George Clooney on a deserted island or a Fran‘s dark chocolate/sea salt caramel, well I’m afraid I’d have to break someone’s heart.

When a want something a bit more indulgent than a chocolate bar to satisfy my craving, I often bake cookies. Chocolate chip cookies are OK in a pinch, but I prefer something a bit more intense. Brownies are comforting (I prefer the chewy kind). And then there are chocolate crackle cookies. Sinfully dark and dense, moist on the inside and covered in a crisp coating of powdered sugar.

Today I was wondering if there was some way to make them even more enchanting? What about turning a chocolate crackle cookie into a thumbprint cookie, and then filling the indentation with chocolate hazelnut spread?

Here’s what is happening in my kitchen today:

Ingredients

1/2 cup butter, softened
2/3 cup granulated sugar
1 egg yolk
2 tablespoons milk
1 teaspoon vanilla
1 cup all-purpose flour
1/3 cup unsweetened cocoa
1/4 teaspoon salt
Confectioners sugar for rolling cookies
About 1/2 cup chocolate/hazelnut spread (such as Nutella)

Instructions

In a large mixing bowl, cream together butter and sugar until light and fluffy. Beat in egg yolk, milk, and vanilla. Combine the flour, cocoa, and salt and gradually add to creamed mixture and mix well. Cover and chill for at least one hour or overnight.
When ready to bake, preheat oven to 350 degrees F. Form dough into 1-inch balls (this recipe makes about 2 1/2 dozen cookies). Roll in confectioners sugar to cover. Place cookies 2 inches apart on greased cookie sheet.
Using the end of a wooden spoon handle, make a ½-inch indentation in the
center of each ball. Bake in preheated oven for 10-12 minutes or until set. Remove to wire racks to cool. Fill the indentations with about ½ tsp of chocolate/hazelnut spread.

Twelve Days of Christmas Cookies

2020-12-02T06:00:00.027-08:00

Christmas is fast approaching. Although it comes at the same time every year, I'm feeling a bit unprepared--2020 has been quite a year! Nevertheless, one thing that I always look forward to is Christmas baking. My goal is the "12 Days of Christmas Baking." Can I do it?

One of my favorites is a soft, ginger cookie created by Nancy Bolton-Rawles of Eagle Point, Oregon. Her recipe was published by Sunset in their December 2006 edition. I think you will agree with me that it is worth making, over and over again.

Frosted Ginger Cookies

Ingredients

1 cup granulated sugar, plus more for rolling
3/4 cup butter, at room temperature
1 egg
3 tablespoons molasses
2 cups flour, sifted
1 tsp. baking soda
1 1/2 teaspoon ground ginger
1 teaspoon cinnamon
1/2 teaspoon each of salt, ground cloves, and freshly ground nutmeg
1 cup powdered sugar
1 teaspoon lemon juice

Instructions

Preheat oven to 350 degrees F. In a large bowl, cream 1 cup granulated sugar with butter until light and fluffy, about 3 minutes. Mix in egg and molasses.
In a medium bowl, stir together flour, baking soda, and spices. Add to butter mixture and blend well.
Fill a shallow bowl with granulated sugar. Break off walnut-size pieces of dough and roll into balls; roll balls in sugar. Arrange on greased cookie sheets and bake until golden brown, about 10 minutes. Transfer to cooling racks.
Meanwhile, make the glaze: Combine powdered sugar with 1 tablespoon water and stir until smooth, then stir in lemon juice. Drizzle glaze over cookies.

Makes 40 cookies

Photo Credit: Leigh Beisch

Photo Credit: James Carrier

I first found this recipe in a 2002 advertisement by Challenge Butter. It has since appeared on several websites, most recently at Sunset. Several reader comments complained that the dough is dry and crumbly, but I have found that it just takes patience. This is a shortbread dough, and using your stand mixer at low speed I guarantee that the dough will come together—the resulting cookie is flavorful and beautiful.

White Chocolate Raspberry Slices

Ingredients

1/2 cup butter, at room temperature
1/4 cup sugar
1 tsp. vanilla (I prefer almond extract)
1 1/4 cups all-purpose flour
1/4 cup raspberry jam
2 ounces white chocolate, chopped

Instructions

In a large bowl, with a mixer on medium speed, beat 1/2 cup butter, sugar, and vanilla or almond extract until smooth. Stir in 1 1/4 cups flour, then beat until the dough comes together.
Divide dough into thirds. On a floured surface, with the palms of your hands, roll each portion into a 9-inch long rope about 1 inch thick. Place ropes 3 inches apart on a buttered 12 x 15-inch baking sheet. Press your finger into the dough to make 1/2-inch wide indentations at 1-inch intervals along each rope. Spoon 1/4 tsp. jam into each indentation.
Bake ropes in a 350-degree F. preheated oven until edges are lightly browned, 12 to 15 minutes. Let cool on the baking sheet.
Place white chocolate in a plastic sandwich bag, pushing to one corner; secure the bag just above the chocolate with a twist-tie or knot. Immerse the corner of the bag in a cup of hot water until the chocolate is melted. Dry the bag, then, with scissors, cut off the tip of the corner. Squeeze the bag to drizzle white chocolate decoratively across the ropes. Chill until chocolate is firm to touch, about 1 hour, then cut each rope diagonally into 12 slices.