Cook with Claire

Buttermilk Waffles with Caramelized Sugar Coating

2012-02-13T11:57:00.003-05:00

I love it when my kids ask to bake or cook something with me. Sometimes they just make requests for their favorite meals, which is wonderful as well, but it makes me extra happy when they want to get into the kitchen and create something! My youngest was asking to make homemade waffles this weekend. She and her siblings have been enjoying real belgian-style waffles almost every Sunday for the past several months. We've been loyal customers at a waffle stand at our favorite farmer's market. We all agreed that their waffles were the best we had ever tasted. Alas, they haven't been there for the past several weeks so we have been missing our favorite waffles. As we mixed up the batter my youngest suggested that we sprinkle the waffle iron with sugar before we poured on the batter. She had noticed the waffle maker doing something similar. WOW! What a difference it made to have that little coating of caramelized sugar on the waffle. Can you see it in the picture above? It really made my favorite waffle recipe even better! I hope you try it!

Get my favorite Buttermilk Waffle recipe here!
Sprinkle heated waffle iron with a teaspoon or so of granulated sugar to get the caramelized sugar coating. YUM!

American and German Soda Breads

2012-02-06T19:38:00.004-05:00

My older daughter's 7th grade Girl Scout troop came over for lessons in baking and flower arranging. This picture shows the fruits of our labor...didn't they do a beautiful job with the flowers? They did a great job in the baking department, too. Remember my very first blog post? Well I sure do! I posted the recipe for Irish Soda Bread. It is on the far right in the picture. In the middle is American Soda Bread and far left is German Soda Bread. All delicious and all very, very easy to make! My daughter made the American and German breads again today..see her hands in the pictures below! *Also, check out my video below. I am demonstrating the technique for cutting butter into the flour mixture. *

American Soda Bread

Adapted from a McCall's March 1996 recipe

2 cups plus 1 teaspoon all-purpose flour

1 cup old-fashioned oats

1 teaspoon baking soda

1/3 cup light brown sugar

1 teaspoon kosher salt

1/4 cup (4 tablespoons) unsalted butter, cut into small pieces

1/2 cup toasted walnuts, coarsely chopped

1 1/4 cup buttermilk

Preheat oven to 350 degrees. Place a piece of parchment on a baking sheet. Set aside 1 teaspoon of flour. Also, set aside a couple more tablespoons flour for kneading at the end.

Sift two cups of flour, baking soda, and salt into a large bowl. Add oats and sugar. With pastry blender or 2 knives used scissors fashion, cut butter into dry ingredients until mixture resembles coarse meal. Stir in walnuts, toss until coated with flour. Pour in buttermilk; stir with fork until dough comes together. Knead in bowl 8-10 times, with your hands, sprinkling a little flour onto dough to keep it from sticking to your hands. (This can also be done on a lightly floured kitchen counter.) Transfer dough to parchment lined baking sheet and pat into a 6-inch round (does not need to be exact). Sift remaining 1 teaspoon flour over the top of the loaf. With a serrated knife, use a sawing motion to cut 1-inch-deep by 4-inch-long X across top of loaf. This part is optional. Bake for 45 to 50 minutes, until bread is golden and sounds hollow when top is tapped. Cool on rack.

German Soda Bread
Adapted from a McCall's March 1996 recipe

1 ½ cups plus 1 teaspoon all-purpose flour

1 ½ cups rye flour

1 teaspoon baking soda

1 Tablespoon light brown sugar

1 teaspoon kosher salt

1/4 cup (4 tablespoons) unsalted butter, cut into small pieces

1 to 2 teaspoons caraway seeds

1 1/2 cup buttermilk

Preheat oven to 350 degrees. Place a piece of parchment on a baking sheet. Set aside 1 teaspoon of flour. Also, set aside a couple more tablespoons flour for kneading at the end.

Sift flour, baking soda, sugar, and salt into a large bowl. With pastry blender or 2 knives used scissors fashion, cut butter into dry ingredients until mixture resembles coarse meal. Stir in caraway seeds, toss until coated with flour. Pour in buttermilk; stir with fork until dough comes together. Knead in bowl 8-10 times, with your hands, sprinkling a little flour onto dough to keep it from sticking to your hands. (This can also be done on a lightly floured kitchen counter.) Transfer dough to parchment lined baking sheet and pat into a 6-inch round (does not need to be exact). Sift remaining 1 teaspoon flour over the top of the loaf. With a serrated knife, use a sawing motion to cut 1-inch-deep by 4-inch-long X across top of loaf. This part is optional. Bake for 45 to 50 minutes, until bread is golden and sounds hollow when top is tapped. Cool on rack.

Finished German Soda Bread

Finished American Soda Bread (Girl Scout favorite!)

The BEST Granola!

2012-01-31T16:13:00.000-05:00

Yes, I mean THE BEST! I have been searching for a recipe like this ever since I had a similar-type of granola at a little cafe in the Adirondack Mountains of New York. What I love most about this recipe is the perfect combination of not-too-sweet and salty. It is really delicious and, I have to admit, somewhat addictive. :) I host a little study/play group on Wednesdays for my 11-year old son and a few of his buddies. They study while my girls are at choir practice. The goal is to get the "study" part done ASAP so there is more time for "play". I always start our meetings with a healthy and delicious snack. I know they will love this and can't wait to hear what they think. This recipe was one of the simplest to make and is simply scrumptious! I hope you try it!

The Best Granola
from Food 52
Adapted very slightly from Early Bird Foods' Farmhand's Choice Granola

3 cups old-fashioned rolled oats
1 cup raw pumpkin seeds, hulled
1 cup raw sunflower seeds, hulled
1 cup unsweetened coconut chips
1 1/4 cup raw pecan halves, left whole or coarsely chopped
3/4 cup pure maple syrup
1/2 cup extra-virgin olive oil
1/2 cup packed light-brown sugar
Coarse salt

Preheat oven to 300 degrees. Line a sheet pan with parchment paper.

Place oats, pumpkin seeds, sunflower seeds, coconut, pecans, syrup, olive oil, sugar, and 1 teaspoon salt in a large bowl and mix until well combined. Spread granola mixture in an even layer on baking sheet. Transfer to oven and bake, stirring (with a large metal spoon) every 10-15 minutes, until granola is toasted, about 45 minutes.
Remove granola from oven and season with more salt to taste - I used another 1/4 to 1/2 teaspoon of kosher salt. Let cool completely before serving or storing in an airtight container for up to 1 month. If your house is like mine it won't last more than a week!

Ready for the oven below...

Just out of the oven...don't forget to sprinkle on a little more salt!

Chicken Tacos

2012-01-11T12:57:00.002-05:00

Here is another easy one! These chicken tacos were inspired by the recipe from the Homesick Texan. I adapted it to include more of my favorite ingredients (cilantro, fresh organic grape tomatoes, and lime) and made it a little less spicy than the original recipe. It was a hit at my house!

Chicken Tacos

1 whole chicken, cut into quarters
4 cloves garlic, peeled and whole
1 medium yellow onion, peeled and cut into quarters
1 stalk of celery, cut in half
1 leafy stem of cilantro
1 bay leaf
1 teaspoon of peppercorns
1 tablespoon of kosher salt

Ingredients for the sauce

1/2 cup chicken broth
1 pint organic grape tomatoes
1 chile -canned chipotle chiles en adobo
1/4 medium yellow onion
2-3 cloves garlic
1 teaspoon ground cumin
1/4 - 1/3 cup fresh cilantro
1 lime - juice from 1/2 or 1 lime
Kosher salt and freshly ground pepper to taste
Tortillas, lime wedges, avocado, and sour cream for serving

Place the chicken in a large pot along with the garlic, onion, celery, cilantro, bay leaf, pepper and salt. Cover with water, bring the pot to a boil and then simmer 1 hour. Remove the chicken from the pot and when cool enough to handle, remove the skin and shred either with your hands or two forks. This can be done a day or two in advance.

Strain the broth (can also be stored in frig for a few days.). Reserve 1/2 cup of chicken broth. Place remainder in quart-size freezer bags, in 1 or 2 cup increments, for future use!

Place 1/2 cup of the chicken broth into a blender. Add to the blender the tomatoes, chipotle chile, onion, garlic, cumin, cilantro, and lime juice. Blend until smooth. In a medium-sized pot, heat sauce and chicken over medium low heat. Cook while occasionally stirring for 15 minutes. Add salt and pepper to taste and adjust seasonings. With the heat still on, add the shredded chicken to the pot and stir until the chicken is well coated and has been re-heated.

Serve chicken with warmed-up corn or flour tortillas, sour cream, avocado, cilantro, and lime.

Chicken (or Turkey) & Mushroom Pie Boone Tavern Inspired

2011-12-06T13:34:00.000-05:00

This wonderful dish was inspired by the recipe for Boone Tavern Chicken Pie. My mother attended Berea College in Berea, Kentucky and worked at their Historic Boone Tavern Restaurant during her undergraduate years at Berea. She owns a wonderful cookbook written by then Boone Tavern owner and her one-time boss, Richard Hougen. The Look No Further cookbook was first published in 1951 and you can still find a few copies on Amazon. I think the key to this recipe is the Fricassee sauce --I followed the recipe exactly for this part and then used Michael Ruhlman's 3-2-1 pie dough recipe. This recipe is perfect for leftover turkey. Yum!

Chicken or Turkey Mushroom Pie

2 cups of cooked chicken or turkey cut into bite-size pieces

2 cups of fricassee sauce

1 pound of baby bella (or any other type) mushrooms, sliced

kosher salt and freshly ground pepper to taste

2 cups chicken or turkey broth (heated)

1/4 cup chicken or turkey fat (skimmed from chilled broth)

1/4 cup flour

pie dough -enough for two 9-inch pies (one for bottom, one for top)

1 egg, beaten (for brushing top of pie crust)

Preheat oven to 350 degrees. To make fricassee sauce: heat chicken or turkey fat in sauce pan until melted -whisk in the flour. Allow flour and fat to cook for about 5 minutes, stirring frequently. Add the hot broth and whisk until smooth. Season with salt and pepper. Cook for about 5 more minutes.

Saute' sliced mushrooms in frying pan in a little olive oil and butter - salt and pepper to taste.

Roll out pie dough and place into pie pan with about 1/2 inch overhang. Fill dough with chicken, mushrooms, and pour fricassee sauce over chicken and mushrooms. Roll out other pie dough and place over the top. Pinch edges of bottom and top dough together. Brush beaten egg over top crust and make two or three slits to allow steam to be released during cooking.

Bake for 40-50 minutes until crust is golden brown. Allow to cool for 10 minutes before slicing.

Little people always love to help! Someone made their own little clementine tarts. They were pretty tasty! :)

Turkey Stock

2011-11-22T11:10:00.001-05:00

I have been making lots of turkey stock over the past few weeks. Whole Foods has a large inventory of turkey wings and legs in the meat department these days. I just can't get enough of this very rich, delicious, and extremely flavorful stock! I have been making soups, used it for my make-ahead gravy recipe, and will be using it for my stuffing. I love the dark meat that comes from the legs. I have been adding it to soups, rice pilaf, and turkey pie - yum! This is a very easy recipe - just a little bit of work yields amazing results!

Turkey Stock
3-5 lbs of Turkey wings or legs (or a combination of the two)
2 medium onions, peeled and quartered
several sprigs of fresh Italian parsley
2-3 carrots, peeled and cut in half
2-3 parsnips, peeled and cut in half
1 teaspoon peppercorns
1 bay leaf
12-16 cups water

Preheat oven to 400 degrees. Arrange wings/legs in a single layer in a large roasting pan, scatter onions over top. Roast for 1 ½ hours until wings/legs are browned.
Remove wings, legs, and onions from roasting pan to a 5-to 6-qt stock pot. Also add carrots, parsnips, peppercorns, bay leaf, and parsley sprigs to stock pot.
Place roasting pan over moderate heat and add 1 cup water to roasting pan, bring to simmer and stir/scrape up any brown bits on the bottom of roasting pan. Once pan is deglazed add the liquid to stock pot.
Add 10-12 cups of water to stock pot and bring to a boil over moderate heat. Reduce to simmer and let simmer, uncovered for 3 hours.
Remove meat pieces and place in dish or bowl. Save meat for another use. Remove any large vegetables to a bowl and discard. Strain (with strainer and cheese cloth) the broth into a large bowl, pressing any vegetable pieces to extract as much liquid as possible.

Refrigerate broth overnight or until completely cool. OR use right away! Keeps for a week in the refrigerator or frozen for several months.

Slow Food vs Fast Food

2011-10-09T22:59:00.000-04:00

If Slow Food is up against Fast Food then I'll pick Slow Food as the winner everytime. Slow Food, food you cook yourself at home, is fresher, healthier, and cheaper than Fast Food. The people at Slow Food USA want everyone to know and understand this, so.....The Slow Food Movement has issued a $5 Challenge! Why $5? A typical Fast Food meal costs $5 per person. They are trying to help us all to get back to the basics - cooking real food for our families. I love it!

Cilantro Lime Rice

2011-09-22T00:01:00.002-04:00

This recipe is as easy as they come and packs a big punch in the flavor department. I like to serve this with crock pot carnitas, sweet potato burritos, or quesadillas. So simple, so delicious. Perfect! I hope you try it. :)

Cilantro Lime Rice

1 bay leaf

1 Tablespoon olive oil

2-3 teaspoon fresh cilantro, chopped medium fine
juice of 1 lime

juice of ½ lemon
½ teaspoon kosher salt
1 cup long grain or basmati white rice
1 ½ to 2 cups water (look at the directions on your rice package –it may be 1 cup rice and 1 ½ water or 1 ¾ water)

Put oil in saucepan and heat on medium. Sauté the rice in oil until almost translucent, about 2-3 minutes. Add water and bay leaf, bring to a boil. Immediately turn the heat down to simmer and cover pan. Simmer, covered for 20 minutes. Turn off heat and let sit, covered for 20 minutes. Remove lid and transfer rice to large mixing bowl and fluff with fork.

In small bowl or measuring cup whisk salt, lime juice and lemon juice together until salt is dissolved. Pour mixture over rice, using a spatula toss well to evenly coat rice with lime/lemon mixture. Stir in the chopped cilantro. Toss well to distribute cilantro.

Happy Birthday, Fitzy!

2011-09-08T22:35:00.000-04:00

While I am not posting a new recipe this is still a food related item of sorts. My dear friend Fitzy is all over my blog. She and her boys are frequent dinner quests at our house. Alright, I can already hear her saying, "What??? We haven't been over in a while, Goldie!" My response, "Yeah, you're right. We need to get some more Fitzy & Sons dinners on the calendar." In any case, people are always asking me about her and interested to hear what she is doing. She will probably KILL me for posting this but it is her birthday today. Happy Birthday to Fitzy! Lookin' good, pretty lady! ("I'm just sayin'!")

Dionysios Learns to Cook!

2011-08-20T12:50:00.001-04:00

Remember my daughter's good friend, Ellie? This is Ellie's older brother, Dionysios. He goes by Denny or Dio. He is starting his sophomore year at college and wanted to take some cooking lessons. He will have a stove in his new campus apartment so he is ready to ditch the campus cafeteria food. When I asked him what his goals were for learning to cook he said he wanted "to eat healthier food". Oh, how this impressed me! "Of course, I will give you some lessons", I said. He then added, "I would also like to impress the ladies". That's ok by me, too. :)

We had a great afternoon with Denny and his friend Pietro (visiting from Italy). I was a little bit embarressed to make Caprese Salad with Pietro but he was so helpful and sweet. A true Italian gentleman. He brought a beautiful piece of Parmigiano Reggiano direct from Parma, Italy. Delicious!!!

Oatmeal Shortbread

2011-08-11T22:01:00.002-04:00

Have you ever clicked on any of my "Food Link Favs"? If I had to choose my MOST FAVORITE it would be Pastry Studio! Baking is one of my true passions and every Pastry Studio recipe that I have tried has turned out perfectly. Her pictures are beyond amazing and I love the simplicity of the site layout. Each post is given so much time and effort...the detailed instructions and thoughtful descriptions. It is just super fabulous! I feel so very fortunate to be able to read her blog each week and I can't wait to see the next post. My goal is to make every single recipe on the Pastry Studio blog!

My youngest fell in love with this oatmeal shortbread. You can see her little hands pressing the dough into the tart pan. Below are all the steps but you will find the recipe right here...Oatmeal Shortbread Recipe (at my favorite blog)!

Pasta Carbonara (aka Bacon Pasta!)

2011-08-07T14:44:00.003-04:00

Well, it has been a while! Fitzy called the other day and said, "I am really getting sick of Salt Potatoes!" :)

I have missed my little blog and have tons of photos to upload. I just need to choose what to post first. How about another easy, quick, and very tasty recipe? Hmmm....got it! Pasta Carbonara or "Bacon Pasta", as my youngest calls it, was a hit at our house.

Pasta Carbonara

adapted from Marcella Hazan's Essentials of Classic Italian Cooking

1/2 pound cubed pancetta or bacon

3 garlic cloves

3 tablespoons extra virgin olive oil

1/4 cup dry white wine

2 large eggs
1/4 cup freshly grated pecorino romano cheese
1/2 cup freshly grated parmigiano-reggiano cheese

freshly ground pepper

2 tablespoons chopped Italian parsley

1 pound spaghetti

Cut the pancetta or slab bacon into strips not quite 1/4 inch wide. Lightly mash the garlic with a knife handle, enough to loosen the skin, discard skin. Put the garlic and olive oil into a medium sauté pan and turn on the heat to medium high. Sauté until the garlic becomes golden colored, remove and discard it.

Put the strips of pancetta or bacon into the pan, and cook until they just begin to crisp at the edges. Add the wine, let it bubble away for 1 to 2 minutes, then turn off the heat.

Break the 2 eggs into a large serving bowl. Whisk them lightly, then add the two grated cheeses, freshly ground pepper (a good amount), and the chopped parsley. Mix thoroughly.

Add cooked drained spaghetti to the bowl, and toss to coat all the spaghetti. Add bacon and toss again. Enjoy!

Salt Potatoes

2011-06-15T18:53:00.001-04:00

This must be the easiest recipe ever! Only two ingredients....salt and potatoes! Three if you count the water. I saw this recipe on America's Test Kitchen on Sunday and within a few minutes I was in the kitchen measuring out the salt. The potatoes cook in very salted water and then form a salt crust when removed from the boiling water. The inside is creamy and wonderful and the outside is salty and crispy. Perfection!

Salt Potatoes
adapted from America's Test Kitchen

2 to 3 pounds small yukon gold or red potatoes
14 ounces of kosher salt (not iodized)
8 cups water

Wash potatoes under cold water, set aside (do not pierce or remove skins). Bring water to boil in an enameled cast iron pot. Add salt and stir to dissolve, add potatoes. Boil on medium heat, uncovered, for 30 minutes. Remove potatoes from pot and allow to cool on rack for a minute. You will see the crust form instantly! YUM!

Piano Recital Cake

2011-06-08T16:29:00.000-04:00

My Heirloom Cake is always a huge hit. My oldest had her first piano recital on Sunday so we had to make sure we had some yummy refreshments to celebrate. If you have never made it then you are really missing out. It is my MOST requested recipe and for good reason. This is the best tasting cake ever....really.

Chocolate Chip Cookie Ice Cream Sandwiches

2011-06-01T18:23:00.002-04:00

I just served these for dessert at a dinner party a few nights ago. I had Fitzy and her boys over (and Sam) and another family. This is so easy and a great make-ahead dessert. The key to this dessert is to freeze the cookies before you fill them with softened ice cream. These are always a huge hit with kids and adults! I hope you make and enjoy these many times during the summer. That's what we do at my house! :)

Chocolate Chip Cookie Ice Cream Sandwiches

1/2 gallon homemade vanilla ice cream (or Haagen-Dazs Vanilla)
48 homemade chocolate chip cookies

Make cookies, I prefer the recipe for my chocolate chip cookies (this can be done several weeks in advance!). After cookies have cooled completely, remove to wax paper lined sheet pan. Stack in single layers between sheets of wax paper. Store in freezer until cookies are completely frozen. When ready to make ice cream sandwiches remove ice cream from freezer and allow to soften (not melt!) about 10 minutes on the kitchen counter. Place one scoop of ice cream on a cookie and top with another cookie, press down and use off-set spatula to smooth sides. Place back on wax lined sheet pan and return to freezer until ice cream hardens (about an hour). Enjoy!!!

Strawberries 101: How to Trim

2011-05-17T11:49:00.000-04:00

This is what your strawberries should look like when you serve them up to your family and friends. Yes, of course you can leave them whole with the stems on or why not prepare some Chocolate-Dipped Strawberries? Fine. But....paleease don't just slice off the tops and throw them into a bowl without putting some love into it! Love is actually an essential ingredient no matter what dish you prepare ...it makes all the difference. :) xo

Important Note: I only buy organic strawberries! They are like little sponges so you don't want to mess with the non-organic variety (higher likelihood of being filled with lots of chemicals)!

Strawberries 101: How to trim

Rinse strawberries under cold water.
Pat each strawberry with paper towel until completely dried. Use sharp paring knife to hull and stem the strawberries ---see technique in pictures below. Slice stawberries in half (or fourths if very large). Put into a beautiful dish and serve! (Can be prepared several hours in advance and refrigerated until ready to serve.)

Niman Ranch Bacon

2011-05-13T13:32:00.001-04:00

This is my favorite brand of bacon. It has the best flavor, cooks up perfectly everytime, and has just the right thickness (not too thick, not too thin). Whenever I serve this up to guests they always say, "this bacon is so tasty, what brand is it?!!" (or something similar)
It is the best!
Click here to check out their website for more information on Niman Ranch.

First Holy Communion Blessings: from Sarah

2011-05-09T12:33:00.002-04:00

Believe me when I tell you that these pictures do not convey the true beauty of these flowers. How do you make a little girl feel extra special on the day of her First Holy Communion? Flowers from Sarah, that's how. My youngest was over the moon with awe and delight when she saw the beautiful flowers that Sarah had arranged for her special brunch. Thank you, wonderful Sarah!!

"Fast Food Nation" author Eric Schlosser on why being a foodie isn't elitist.

2011-05-01T23:16:00.001-04:00

This article was on the front page of the Outlook section of today's Washington Post. I guess I do consider myself a "foodie" and I am proud of it. I think that being a "foodie" means I prefer to cook and bake real food rather than eating something that is out of a box or from a fast-food establishment. In my opinion it seems like common sense that real food is better for you. Our bodies know how to break-down and utilize the nutrients in real food. Eating real food seems like the best option for staying healthy. My goal for this blog is to encourage and help my friends and family to cook and eat more real food. I have recommended several books but if you don't read any of the books at least read this short Article. Real food is also, hands down, the winner in the taste category......delicious!

Chunks and Chips Oatmeal Coconut Cookies

2011-04-18T22:24:00.000-04:00

Yes, I do love chocolate. Dark chocolate is my favorite and I prefer bittersweet. I am always happy to substitute more chocolate when a cookie recipe calls for nuts. As you may know, I have a little girl with allergies to certain tree nuts so why not substitute chocolate chips or chunks in place of the nuts! Yahoo!!!

These cookies are rich, I must admit, but so very delicious! The combination of bittersweet chocolate chips, semisweet chocolate chunks, oats, and unsweetened coconut is a winner in my book. I hope you try it!

Chunks and Chips Oatmeal Coconut Cookies
adapted from Gourmet, August 1991

2 sticks (1 cup) unsalted butter, softened
1 cup packed brown sugar
6 tablespoons granulated sugar
2 large eggs
1 1/2 teaspoons vanilla
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup all-purpose flour
2 1/4 cups old-fashioned oats
1 1/2 cups packaged finely shredded unsweetened coconut
12 bittersweet chocolate chips (about 2 cups)
4 oz good quality semisweet chocolate, cut into small chunks (I used Callebaut but Scharffenberger would be great, too.)

Preheat oven to 350°F.
Beat together butter and sugars in a bowl with an electric mixer at high speed until fluffy. Add eggs and beat until just blended, then beat in vanilla, baking soda, and salt. Add flour and mix at low speed until just blended. Stir in oats, coconut, chocolate chips, and chocolate chunks.

Arrange mounds of cookie dough (about 2 Tablespoons per mound) about 3 inches apart on baking sheet (about 9 cookies per sheet), then gently pat down each mound to about 1/2 inch thick. Bake in middle of oven, until golden but not completely set (should still be slightly wet looking on top), 10 to 12 minutes total.

Cool cookies on sheets 1 minute, cookies will continue to cook a little while resting on sheet. Transfer with a spatula to racks to cool completely. Make more cookies in same manner.

Hummus with Caramelized Onions & Garlic (Tahini Free)

2011-04-11T19:24:00.003-04:00

I made the Tomato and Caramelized Onion Tart on Friday and I had some extra caramelized onions. I had not made this wonderful hummus in quite a while so I was really excited to have the onions done and ready to use in this recipe. My youngest is allergic to sesame seeds. The first time she ate traditional hummus she said "Mommy, that hummus is making my head wiggle." She was about two years old when she said that for the first time. When I had her tested for allergies the doctor tried to get her to explain what she meant when she said her "head wiggled" ....that was interesting. :)
My kids love hummus and this one is not like any they had had but they love this recipe, too! There is no tahini (sesame seed paste) in this recipe but the caramelized garlic and onions give it a wonderful nutty flavor. This recipe has just 5 ingredients and is super easy to make --you've heard this before, yes? I hope you try it!

Hummus with Caramelized Onions & Garlic
1 can (15 ounces) Chick Peas, drained, reserve liquid
1/4 cup caramelized onions
2 garlic cloves, chopped
freshly ground pepper
kosher salt

See the link for caramelized onions --this will take you to the Tomato Tart recipe which shows step-by-step pictures for caramelizing onions. 1 medium to large onion should be fine for this recipe. In a large heavy skillet cook sliced onion and chopped garlic with salt to taste in a couple tablespoons of olive oil, covered, over moderate heat, stirring occasionally, until softened, about 10 minutes. Remove lid and cook onion and garlic, stirring occasionally, until golden and any liquid evaporates. Remove skillet from heat to cool onions slightly. These can be made several days in advance and stored in the refrigerator until needed.

If you have caramlized onions already (like I did) then you will need to saute' garlic in a skillet, with a tablespoon of olive oil, over medium heat until golden, about 2 minutes. Drain chick peas but reserve liquid from can. Put chick peas, onions, and garlic in a food processor and process about 10 times until chickpeas are nicely chopped up. Add salt and pepper to taste. Put processor on process and pour some of the reserved liquid into processor (via feed tube) while it is processing. It may take a couple minutes to get a smooth consistency. I like it just a tiny bit chunky --not completely smooth. Taste and add more salt and pepper if needed. Serve with pita chips and/or crudite!

Mt. Vikos Barrel-Aged Feta: Ellie's Choice

2011-04-05T12:49:00.001-04:00

This is my favorite brand of feta cheese. It is the best! Don't take my word for it --one of my daughter's best friends also thinks it is pretty special. Ellie is Greek, you see, and I can assure you that she knows a thing or two about feta cheese. She was over for dinner recently and I served this wonderful cheese with My Dad's Salad. She asked, "What brand of feta is this?" I said, "Oh, do you like it? It is Mt. Vikos and it is barrel-aged." Ellie's response, "It is so good! Where do you get it?" Me, "Whole Foods."

According to the Mt. Vikos website, "Our Barrel-Aged Feta Cheese comes from high in the mountains of Thessaly and Macedonia, sheep and goats feed on local grasses, wild herbs, and flowers. The resulting fresh milk makes Mt. Vikos cheeses exceptional. Mt. Viko's Barrel-Aged Feta is made from fresh milk of free-ranging sheep and goats. This feta cheese is made during months when grasses are green for a sweet flavor. Authentic Barrel-Aged Feta from Greece is very rare in the USA. Mt. Vikos Barrel-Aged Feta is made in a traditional manner by a small family dairy in central Greece. The feta is molded into large round forms, which is then stacked into 120 lb. barrels. The cheese ages in these wood barrels for four months, allowing the cheese to become complex and rich in flavor. The texture of the cheese is compact, slightly crumbly and creamy. The flavor is creamy, slightly tangy, and it tastes like sweet milk. "

No wonder it is so delicious! Also ... Mt. Vikos Feta contains no preservatives, additives, or calcium chloride. I hope you try it!

The Perfect Hard-Boiled Egg = Perfect Egg Salad!

2011-03-29T10:56:00.005-04:00

If you know how to make "The Perfect Hard-Boiled Egg" then you can make "Perfect Egg Salad"! Some of my kids favorite sandwiches are: tuna salad, egg salad, and roasted chicken. I use Spring Mill Bread Company bread for the perfect sandwich.

Now, about the hard-boiled egg....The thing about cooking eggs is that it is super easy but still, you don't want to overcook them. Overcooked eggs are tough and rubbery. Yuk! The key is to boil on a low boil and remove cooked eggs to ice water or at least very cold water ...this prevents the eggs from continuing to cook. Hence, avoiding the overcooked, tough, rubbery egg.
IMPORTANT NOTE: Someone noticed that I always use brown eggs and wanted to know why. They are a dollar (or more) cheaper than white eggs! Brown eggs taste the same as white but are less popular so they are always cheaper.

The Perfect Hard-Boiled Egg
Place eggs (any amount) in a saucepan or pot and cover with cold water. Place pot over med-high heat, cover, and bring to a low boil. The second the boiling starts, turn heat OFF and allow to sit for 12 minutes. Immediately remove eggs to ice bath (bowl of water with some ice cubes) or rinse eggs under cold water --the purpose is to stop the cooking. For easy peeling of eggs --crack egg on counter or side of sink several times. Peel under running water and allow the water to run underneath the shell and aid your shell removal. Works like a charm every time.

Perfect Egg Salad
Hard-Boiled Eggs
Mayonnaise
freshly ground pepper
kosher salt

Slice eggs in half and put into a bowl. Use a fork to break egg into pieces --press fork into egg halves until you have small and big pieces. Add mayonnaise, salt and pepper to taste (I use about a teaspoon of mayo per egg). Add any type of seasoning to jazz it up: fresh herbs (dill and tarragon are great!), paprika, capers, etc.

Spring Mill Bread Company

2011-03-23T13:19:00.004-04:00

This is the bread that I buy on a weekly basis. It is from the wonderful Spring Mill Bread Company. I usually stop in on Monday morning to get a loaf for the week. Sometimes I will go again on Friday if needed. If Fitzy is lucky (which is most of the time) I will pick up a loaf for her and the boys. C'mon, "I'm just sayin'".... it's Fitzy!

What I love about this bread is EVERYTHING! It stays fresh for a week (if it lasts that long), it is made with high protein organic Montana wheat that is stone ground in their bakery on a daily basis. Their breads have usually only 5 or 6 ingredients. For example, their delicious Oat Bran Bread seen in the picture above contains: 1)whole wheat flour, 2)rolled oats, 3)water, 4)honey, 5)yeast, and 6)salt. I have tried almost all their breads --they are all delicious! The best part is that this wonderful bread is so incredibly wholesome and REAL. It is not processed like most brands you find in a grocery store...no high fructose corn syrup, no chemicals, no preservatives, etc. This type of bread is as wholesome as baking it myself! I hope you have a bakery like Spring Mill Bread Company where you live. You may be able to order online...check out their website-->Spring Mill Bread Company!

Kiwi "Bowl"

2011-03-17T13:48:00.001-04:00

These are my wonderful Girls on Track gals. Girls on Track is a program for 6th through 8th grade girls. It is part running and part self-esteem building lessons. I love it! These girls inspire me each and every time we meet. We end each session with a snack. I will bake something healthy ( my Energy Muffins are a big favorite) or bring some type of seasonal fruit. As you can see from the picture the girls are eating kiwi. These are kiwi "bowls" --that is what we call them at our house. Just slice the top off and use a spoon to scoop out the fruit. We have these at breakfast quite a bit and I also pack them into little round tupperware-type containers for lunch. They transport very nicely. My Girls on Track went crazy for these .... I bet you and your family will, too.