Dinner Table Musings

Cobb-Style Spinach Salad

2010-06-26T09:42:00.003-05:00

Here's a salad that becomes the entire meal. Grilled chicken, crispy bacon and ripe, juicy tomatoes are the featured guests over a bed of spinach greens. If you have a salad-despising man in your life, perhaps he might cut this one a little slack. My delectable herb dressing makes this Cobb-style Spinach Salad sing. This dressing is also terrific to use as dip for a plate of snacking veggies.

While my family was recently away at camp, I enjoyed lunch for one on my front porch one lovely summer day.

Cobb-Style Spinach Salad

an original rendition by Kelly Jo Vanderstelt

Salad

1. Place in a large bowl or platter, in amounts that correspond with the size of your crowd (or use the following estimations):

Half a Bag of Spinach (or two huge handfuls)
1-2 Cups Romaine, washed and chopped

2. Arrange in rows on top of the greens:

1-2 Cups grilled Chicken Breast, sliced into bite-sized chunks
1/2 lb. Bacon, fried, cooled and crumbled up
1 or more large Tomatoes, diced
2-4 Hard-boiled Eggs, diced
1 Cup or more Cucumber, diced
1 Orange Bell Pepper, diced
Any other desired vegetables, diced

3. Drizzle with Herbed Dressing just before serving.

Dressing

Blend together in food processor or blender:

1/3 Cup Extra Virgin Olive Oil
1/8 Cup White Vinegar
4 Tbs. Hellman's Mayonnaise
4 Sliced Green Onions, all the way up through the green tops
1 Garlic Clove
1/2 Tsp. Dill
4 Leaves Fresh Basil (or use 1/4 Tsp. dried)
1/8 Tsp. dried Oregano
1/2 Tsp. Salt
1/8 Tsp. freshly ground Pepper

Not much cooking going on!

2010-06-21T10:55:00.000-05:00

Okay, so I've been a little lazy lately. Last week I took an unscheduled break from blogging to tackle a few timely projects, like painting the bedroom I'm getting ready for future foster kiddos. Less cooking has been occurring in my kitchen, and the meals I have been making have been repeats... I need to get my creative drive in gear again so I can keep posting new ideas for you.

Please check back at least once a week during the summer. There should be something put up at least that often. Meanwhile, enjoy the sunshine - and pack a picnic supper for your family tonight!

Spinach Salad Caprese

2010-06-08T14:26:00.000-05:00

Caprese Salad is a thing of true beauty. The red tomato contrasts with the milky fresh mozzarella and the particular snappy taste of Basil takes it to another appealing dimension.

I served my Caprese Salad on a bed of tender spinach leaves, garnished with chopped black olives and diced tomato. The salad was devoured quickly at a birthday party, to my delight. This salad can stand alone as a main dish, especially for lunch, or accompany your grilled meats this summer.

My recipe is not exact; you will need to use your instincts a little as you prepare the dressing. Those of you who are natural, soulful cooks are doing this anyway...no one can stop you! But those of you who are measurement-reliant will need to break out of your comfort zone and cut those apron strings. It's okay to splash on some vinegar and drizzle an indeterminate amount of olive oil. This is a safe exercise! A pinch of salt, a turn or two of the pepper grinder - it's easy. You cannot mess your salad up by donning an adventurous spirit.

Enjoy!

Spinach Salad Caprese

an original recipe by Kelly Jo Vanderstelt

1. Place a big handful - or two - of fresh Spinach on a large plate or platter.

2. Layer around the perimeter of the plate continuously:

Tomatoes, sliced into wheels about 1/4" thick
Fresh Mozzarella, sliced about 1/4" thick (can be found already pre-sliced, check on label)
A fresh Basil Leaf

3. When your tomato-mozzarella-basil ring is complete, add the following onto the spinach leaves in the center:

Black Olives, sliced
More Tomato, diced
Chopped Basil Leaves
Anything else that appeals to you, such as sliced green onions, diced cucumber or zucchini, etc.

4. Dress it to perfection:

Splashes of Balsamic Vinegar
Drizzled Extra Virgin Olive Oil
Garlic Salt
Freshly Ground Pepper
A pinch of dried Oregano

New England Oatmeal

2010-06-05T07:00:00.000-05:00

Oatmeal...entirely good for us, yet we often overlook its comforting appeal.

Take some time this weekend to cook up a batch of cozy goodness for your family! Drizzled with real Maple Syrup and dressed with chopped nuts and craisins,

this breakfast will be beautiful and delicious.

This recipe comes to us courtesy of my dear friend, Suzanne. For many years, she has been a gift in my life - a mentor, a mom-figure, and a godly example of Christian living. Back when we both lived in lower Michigan, Suz shared with me her great love of herbs, which has forever influenced my gardening and my cooking. My family enjoyed several memorable camping vacations with she and her Hubby. We both adore Mackinac Island, scrapbooking and preparing meals for our families. Isn't her granite counter top beautiful?

New England Oatmeal

an original recipe by Suzanne Shepherd

1. In a medium saucepan, prepare the oatmeal NOT according to package directions, but like this:

Use 1 Cup of Water for every 1/3 Cup of Old Fashioned Rolled Oats
A Dollop of Plain Yogurt
A Pinch of Salt

(If desired, you can actually soak this mixture at room temperature for a few hours, or overnight, for improved digestibility; however, this is not a necessary step).

2. Stir in 1 Spoonful of Craisins for each serving of oatmeal

3. Bring the oatmeal to a boil, then turn down the heat and simmer it slowly for 15 to 20 minutes. This results in very creamy oatmeal.

4. Ladle the oatmeal into bowls, then drizzle it with REAL Maple Syrup. Do not substitute cheap, artificial pancake syrup; instead, it would be better to use Brown Sugar if you do not have real syrup.

5. Top with:

Chopped Walnuts
Additional, uncooked Craisins, for color

Couscous Salad

2010-06-03T08:00:00.000-05:00

Here's a unique twist on summer fare...a salad that can stand alone for lunch or compliment any grilled meat for supper. The zippy dressing brings possibly unusual flavor to your palate with its tumeric and curry spices. FYI - Tumeric is a cancer-fighter, so it's good to include it in your cooking from time to time. Each bite gives you welcome surprises of sweet or crunchy or salty. This recipe yields a lot of food, perfect to bring along to a potluck.

My first taste of this kind of grain salad was prepared by my friend, Lisa, who is a truly great cook. She shared a few ideas - it's one of those things you throw together easily. Here is my version:

Couscous Salad

a rendition by Kelly Jo Vanderstelt

1. Cook 1 Cup Couscous according to directions. Let cool while you make the rest.

2. In a large serving bowl, whisk together the dressing:

1/3 Cup Olive Oil
1/4 Cup Apple Cider Vinegar
1 Tsp. Curry Powder
1 Tsp. Salt
1/2 Tsp. Tumeric or more, to taste
1/2 Tsp. Pepper
1/8 Tsp. Cayenne Pepper

3. Add the following ingredients:

1 Can Chickpeas, drained and rinsed
2 Stalks of Celery, diced tiny
1 Carrot, shredded or chopped in tiny pieces
1/2 Cup. Sliced Almonds
1/2 Green Pepper, diced tiny
1/2 Cup Currants
8 dried Apricots, diced
6 Green Onions, sliced right up into the green tops
2 Radishes, diced tiny

4. Stir in the cooked Couscous and chill before serving.

Turkeylicious Sub

2010-06-01T09:43:00.006-05:00

Here's a perfect choice for a weekend picnic.

And aren't sandwiches superb for a simple supper on a sultry summer night?

This Turkeylicious Sub makes a big portion, so extra friends are welcome around the table.

My family and I think I've struck a winning combination of flavors with this one. Bread and Butter Pickles add sweet crunch, Havarti and Cheddar Cheeses add a touch of creamy sharpness, and House Italian Dressing brings it all together. You can make it my way, or substitute your own favorite meats, cheeses and dressings.

I meant to post this recipe during the holiday weekend, but things were a little crazy around here. We had planned to go to our camper Sunday night, but ministry stuff came up and Hubby was called away for the evening. It worked out well in the end, because we enjoyed Memorial Day at home with resting, cuddling, watching Spongebob Squarepants, and then getting a big project done. We picked up a futon bed for my Kiddo - which she LOVES - and her old trundle bed made its way up to the guest room. Our foster parenting license should be issued soon; we are hoping to fill that room/bed with the cheerful hooplah of more Kiddos.

And being at home last night made it easier to prepare a fabulous supper. We feasted on marinated Flank Steak, grilled to perfection, along with Cheesy Garlic Smashed Potatoes, Deviled Eggs and Strawberry Spinach Salad. I wish I'd have taken a photo, but forgot. It was the ideal ending to a relaxing yet productive day!

Turkeylicious Sub

an original recipe by Kelly Jo Vanderstelt

1. Slice open a large loaf of French Bread lengthwise. Any bread is fine, but Walmart's Everything Bread puts this sandwich over the top! If you wish to make this lower carb, use your hand to gently tear the soft insides of the bread away from the crust.

2. Generously spread on:

Hellman's Mayonnaise
Kraft House Italian Dressing

3. Layer:

Thinly sliced Vidalia Onion
Slices of Havarti Cheese
Slices of Cheddar Cheese
3/4 lb. fresh Deli Tukey, shaved
Lots of Bread and Butter Pickles

4. Fold the top shut, slice it up, and serve with love!

For more great recipes, check out:
Mouthwatering Monday
Tasty Tuesday
Tempt My Tummy Tuesday
Tuesdays at the Table

Strawberry Spinach Salad

2010-05-27T13:02:00.002-05:00

Strawberries and mandarin oranges turn ordinary greens into such a pretty

dinner table dish! Enjoy my twist on a traditional fruited spinach salad.

This salad employs the lovely perennial French Sorrel, which grows abundantly in my garden. If you've never grown this beautiful herb, do not let the holiday weekend go by without hunting some down and planting it in your own yard!! French Sorrel is high in vitamin C and has excellent fiber. Besides that, it's great fun to snip a handful of leaves and chop them up for your fresh salads.

And the FrenchTarragon... ooooh, Baby! You will love the hints of licorice-like flavor harmonizing in your mouth with the medley of sweet oranges and strawberries.

My herb garden may look a little sparse; however, our growing season has barely begun. Check back in six weeks!

Tangy poppy seed dressing takes this salad up another notch. Leftover dressing is excellent to pour over grilled chicken or Tilapia. Or double the batch and use half of it as a marinade for chicken.

Strawberry Spinach Salad

an original rendition by Kelly Jo Vanderstelt

Salad

1. Layer in a large bowl or platter:

Half a Bag of Spinach (or two huge handfuls)
1 Big Handful of French Sorrel, sliced into thin ribbons
1/3 Red Onion, sliced into rings
1/2 Cup Strawberries, or more, sliced
1 Can Mandarin Oranges, drained
1-2 Tbs. freshly minced French Tarragon
1/4 Cup of Sliced Almonds, optional

2. Drizzle with Poppyseed Dressing just before serving.

Dressing

1. Mix together in a jar or bottle:

1/8 Cup Apple Cider Vinegar (I used Bragg's)
1 Tsp. Dijon Mustard
1 Packet Stevia or 1 Tbs. Honey
1/2 Tbs. Poppy Seeds
1/2 Tbs. Sesame Seeds
1 Tsp. dried Minced Onion

2. Whisk in 1/2 Cup Olive Oil until well mixed.

Grown Up Spanish Dogs

2010-05-25T09:12:00.000-05:00

Spanish Dogs...something my mother used to make...diced potatoes, tomato soup and hot dogs. On the one hand, we kind-of liked it. On the other, I can't bring myself to make this same dish now that I'm the one in charge. Likewise, my sister-in-law, Rebecca, shares my feelings.

Each of us has created our own new and improved versions. They are both delicious! So here you go, Spanish Dogs, two ways.

Grown Up Spanish Dogs

an original recipe by Rebecca Hoekstra

This is a family favorite. My children like ketchup over the top of theirs.

Ingredients

1 package of Polish Sausage, diced
4 potatoes, finely diced
4 carrots, finely diced
1 large or 2 small onions, cut into large chunks
2-3 Tbs. Olive Oil

Directions

1. Dice all vegetables and the sausage and place into large skillet.

2. Drizzle with olive oil and cook, covered, on medium heat until potatoes and carrots are tender - about half an hour. Stir frequently to keep anything from sticking to the bottom of the pan. Turn heat down to low if needed. The goal is to cook until tender without browning the vegetables.

3. Remove from heat and serve.

Ranchero Dogs

an original recipe by Kelly Jo Vanderstelt

Your troops will love you!

1. Bring about 4 Cups Potatoes, skin on and diced, to a boil. Cook for 5 to 8 minutes, until just fork-tender. Drain well.

2. Meanwhile, in a large skillet, saute' for several minutes, until onion is translucent:

1 large Onion, diced
1/2 Green Bell Pepper, finely diced
1 Package Brats (5) or Beef Hot Dogs, sliced
2 Tbs. Olive Oil
2 Tbs. Butter

3. Stir in, one at a time:

3 Tbs. Flour (whole wheat works fine)
1 Cup of Milk, added slowly
1/2 Cup Barbecue Sauce
1/2 Tsp. Salt

4. Bring to a gentle boil, stirring until thickened.

5. Stir in:

1 Cup Cheddar Cheese, shredded
The cooked Potatoes

6. Sprinkle with a little more cheese and bake in a 350 degree oven for 30 minutes until bubbly. If your skillet is oven-safe, bake right in the skillet. Otherwise, transfer to a large casserole dish.

Serves 4 to 6, depending on ages and appetites.

For more great recipes, check out:
Mouthwatering Monday
Tasty Tuesday
Tempt My Tummy Tuesday
Tuesdays at the Table

Mop it Up Monday!

2010-05-24T09:50:00.003-05:00

I am tired and weary of being a burned-out, beat-down loser in the ongoing battle of clean versus evil dirt. This big old house overwhelms me...too many closets full of who knows where it all came from, too many nooks and crannies that collect dust bunnies. Or in our case, doggy hair balls! My Hubby is certainly not enjoying shedding season. Our beautiful white dog is contributing way too much around here lately, and not in a good way.

And, pray tell, WHERE does all this dust come from? It's a constant onslaught. I used to think of it, jokingly, as a protective layer over my furniture. I'm 37 years old, and if I've learned anything, it's that everything just gets dirty again. Right. after. you. clean. it. I have to admit, my urge to clean has greatly diminished over the years. Used to be a total perfectionist about it; you could eat off my floors. Now I have to work hard to muster any motivation. I'm embarrassed by my lack of shame over it.

Enter Mop it Up Monday! Andrea, at Under Grace and Over Coffee, decided to rally her blog readers to action. I'm happy to report it's rubbing off on me, too! There's encouragement in knowing that your online sisters are also in the trenches of toilet scrubbing, household dirt, and misery. We are all tackling the messies together.

Let's face it: there's never a perfect day for cleaning the house. So it makes perfect sense to jump right in and start on Monday! Today I'll be polishing bathrooms, dusting, vaccuming floors and doing a little scrubbin' and organizing in my kitchen. And this sort of cleaning frenzy is what I aim to be up to every Monday. I'll generally take the day away from the computer -- and focus my energy on our home. This will be good for our whole family. And good for my soul.

While I polish away on Mondays, my slow cooker will be working hard, too. Today, a comforting Ham & Hashbrown Hot Dish will be warming through to perfection, full of creamy cheddar and love. Before I clean my kitchen, I'm going to bring a bag of frozen baby limas to a boil for ten minutes with a couple of strips of bacon and a little spoonful of sugar. Then I'll let these southern-style beans sit pretty all day, soaking in the good flavors. I'll heat them through again just before we eat supper.

And our house will sparkle.

Sister's Shortbread Supreme

2010-05-22T07:00:00.003-05:00

What a treat! My fabulous sister, Kristi, a.k.a. "The Bar Girl" in her circle of friends (referring only to dessert-style bars, not a penchant for drinking!) has shared her recipe for Shortbread Supreme. Thanks for being today's special guest, and the sweetest girl I know!!

The other day I wanted to fix "7-Layer Cookies" to bring to my small

group but I didn't have all the ingredients for the traditional recipe.

So I decided to pull a "Kelly" and tweak it.


Well, I believe that I have tweaked it enough to call it my own

original recipe!  My group gave it rave reviews!  Now they're

calling me the "Bar Girl" - based on these and some other yummy

bars I have made in the past.  Well, I'm not so sure about having that as a nick name :), but I

appreciate the thought behind it.

 Shortbread Supreme

 an original recipe by Kristi Shields

1.  In a warm oven, melt 1/2 Cup of Butter in the bottom of a 13"x9" pan.

2.  Mix together, then press evenly into the buttery pan:

1/8 C of brown sugar
1/8 C of powdered sugar
3/4 C flour

 
3.  Bake in a 325 degree oven for about 15 minutes.


4.  Remove from oven and layer on top of crust (in this order):

1 Cup of Chocolate Chips
1/2 Cup of Craisins (dried cranberries)
2 oz Bag of Slivered Almonds
14 oz Can of Sweetened Condensed Milk
1 Cup of Shredded Coconut

5.  Bake in a 350 degree oven for about 25 minutes or until coconut is
golden brown.

6.  Wait until your pan has cooled most of the way to cut the bars - or you will have a mess!

Spinach Salad, Nine Ways: Part 2

2010-05-20T07:34:00.002-05:00

Mmmmm...spinach salad! Get your leafy greens with an Oriental twist. Try out my ingredients - or add a few of your own favorites, then drizzle on the tangy homemade dressing.

This salad is superb on its own, but would be even more delicious topped with thinly sliced pieces of grilled flank steak, marinated with soy sauce, lemon juice, garlic and honey.

Asian Spinach Salad

an original rendition by Kelly Jo Vanderstelt

Salad

1. Layer in a large bowl or platter:

2 Big Handfuls of Spinach
1 Cup Broccoli Slaw (such as Mann's Rainbow Salad)
3-4 Leaves/Stalks of Bok Choy, sliced across into half-moons (including greens)
1 Cup of Snow Peas
1 Cucumber, diced
1/2 Yellow Bell Pepper, diced
1 Tomato, cut into wedges
2 Radishes, sliced or diced
1/2 Cup Chow Mein Noodles or more, for garnish

2. Drizzle with Asian Dressing just before serving.

Dressing

1. Mix together in a jar or bottle:

1/4 Cup Rice Vinegar
1/8 Cup Soy Sauce
2 Cloves Garlic, minced
1 Packet Stevia or 2 Tbs. Honey
1 Heaping Tsp. Fresh Ginger, grated or minced

2. Whisk in 1/2 Cup Olive Oil until well mixed.

Italian Pasta Salad

2010-05-18T09:49:00.003-05:00

This tangy and delicious pasta salad is a staple for us, perfect as a companion for anything grilled - and definitely appreciated at warm-weather potlucks. It won't take much of your time at all, but it still delivers big on flavor! The measurements need not be exact...you can use less or more of the ingredients, to your own liking. You'll love the way each element contributes to this dish and combines magically for a fabulous experience!

Italian Pasta Salad

an original recipe by Kelly Jo Vanderstelt

1. Cook a pound of frozen Cheese Tortellini according to package directions. Do not overcook! Rinse with cold water to cool it, then drain well.

2. In a large bowl, combine the following:

the cooked, cooled Tortellini
1 Can of Artichoke Hearts, drained and chopped up
1 Can of Black Olives, drained
1/2 pound Mozzarella Cheese, cut into cubes
1/3 pound Pepperoni, thickly sliced (about 1/4" thick) and cut into julienne strips
1 Red Bell Pepper, chopped
1 sweet Onion, diced
1/2 Bottle of Italian Dressing - I prefer Kraft's House Italian, hands down!
1 Tbs. Salad Supreme (by McCormick)

3. Serve well chilled.

Makes plenty of servings as a side dish, or feeds about 6 as a main dish.

For more great recipes, check out:
Mouthwatering Monday
Tasty Tuesday
Tempt My Tummy Tuesday
Tuesdays at the Table

Pineapple Carrot Cake

2010-05-15T07:00:00.000-05:00

If you've gotta have your cake and eat it, too, consider this quick spring fix.

Pineapple Carrot Cake

an original upgrade by Kelly Jo Vanderstelt

1. In a large mixing bowl, combine:

1 packaged Pineapple Cake Mix (I used Duncan Hines)
1 - 20 oz. Can of Crushed Pineapple, including its juice
3 eggs
1/4 Cup of Vegetable Oil
2 Carrots, peeled and grated
1/2 Cup of Golden Raisins
1/2 Cup of Walnuts, chopped - optional
Zest of 1 Orange
Zest of 1 Lemon
1 Tsp. Vanilla Extract

2. Beat cake mix for several minutes until well-mixed. Pour into greased baking pan or cupcake tins, and bake according to box directions.

3. Cool, then frost.

Cream Cheese Frosting

1. Beat together until fluffy:

1 - 8 oz. package cream cheese, softened to room temperature
1/2 Cup Butter, softened to room temperature
2 Cups Powdered Sugar
1 Tbs. Lemon Juice

2. Frost the cake, and garnish with a sprinkle of cinnamon, a bit of orange zest, or more walnuts as desired. I was going to use walnuts, but stopped myself in the nick of time because I was bringing this to an event with a nut-allergic friend.

Spinach Salad, Nine Ways: Part 1

2010-05-13T07:00:00.000-05:00

Iceberg lettuce, step aside!

For today and the next eight Thursdays, I'll offer you fresh ideas in spinach salads - along with homemade dressings to drizzle. Use these recipes as a springboard for your own salad adventures. This is gonna be fun.

I adore salad. There's just something about a bowl full of crisp, colorful veggies! Endless combinations and creative opportunities abound. Since I was a teen girl, I've been enchanted by the idea of shredding carrots over our supper greens, tossing a few crunchy extras over it all, then artfully arranging red tomato wedges around the edges. My mother rolled her eyes at me, not understanding my urge for beautiful food or my penchant for seasonings. At least the rest of the family seemed duly impressed by good presentation.

Today's entry features crunchy celery, delectable asparagus, colorful bell peppers, sweet dried mango and succulent rotisserie chicken, topped with a homemade Tarragon dressing. I used dried French Tarragon from last summer's herb garden to flavor the dressing. I suppose you could skip the herb if this is unavailable to you and your dressing will still turn out... Just be sure to plant some French Tarragon this year for yourself!

Tarragon Bell Pepper Spinach Salad

an original recipe by Kelly Jo Vanderstelt

Salad

1. Layer in a large bowl or platter:

1 Heart of Romaine Lettuce, chopped
Half a bag of Spinach
2 Cups of Rotisserie Chicken, chopped up
1/2 lb. of Asparagus, already steamed, cooled and cut into bite-sized pieces
2 Stalks of Celery, sliced into half-moons
Yellow, Red and Orange Peppers, julienned
1 Tomato, cut into wedges
1/2 pkg. dried Mango, diced

2. Drizzle with Tarragon Dressing just before serving.

Dressing

1. Mix together in a jar or bottle:

1/3 Cup Tarragon Vinegar
2 Tbs. Honey
1/2 Tbs. dried French Tarragon leaves, crumbled in your hand
1/2 Tsp. dried Mustard
1/4 Tsp. Salt
1/4 Tsp. Pepper

2. Whisk in 1/2 Cup Olive Oil until well mixed.

Unfried Chicken

2010-05-12T07:00:00.001-05:00

What can you create with only three ingredients? Unfried Chicken!! It's your turn, all you time-strapped cooks who don't have the tendency to fuss. This recipe is dedicated to you!

I realize this cheater method is a little out of character for me. Contrary to popular belief, I don't relish spending every waking moment in my kitchen! So instead of mixing my own seasonings and spices, I saved time and ripped open a packet of Italian Seasoning dressing mix. Then I spent six more minutes throwing together an easy bean salad (five ingredients total) to complete a perfect spring supper.

Let's hear it for quick chicken! I love this recipe because it is much lower in fat than its commercial counterpart. It's tender, yet crispy. My family gave it a thumbs up. And like you, sometimes I long for a simple, yet still homemade, meal fix so I can get back to my other interests. When the work is done, I love reading, writing, gardening, scrapbooking, best of all, hanging out with my family!

Unfried Chicken

an original recipe by Kelly Jo Vanderstelt

1. Combine well in a large mixing bowl:

1/2 Cup of Bread Crumbs
1 Packet of Italian Seasonings Dressing Mix, dry

2. Remove the skin from a Large Package of Chicken Legs & Thighs. Make quick work of it. Trim it a little, but don't be over-fussy with it.

3. Coat chicken pieces with the bread crumb mix and place in large baking pan.

4. Bake, uncovered, at 350 degrees for two hours.

Makes enough for up to 8 leg/thigh pieces.

Tip: If you choose to use boneless meat, such as chicken breast, adjust baking time down accordingly. Boneless meat and white meat need less time to get done.

Lemon-Garlic Linguine

2010-05-11T12:35:00.001-05:00

Here's a pleasing pasta dish that goes great with grilled chicken or flank steak - but it's entirely delicious to stand alone on its own as a vegetarian supper. The lightly cooked additions make a fresh-tasting sauce that dances in your mouth!

Lemon-Garlic Linguine

an original rendition by Kelly Jo Vanderstelt

1. Saute' over medium-low heat in a large skillet until slightly transparent:

2 Tbs. Olive Oil
1 large Onion, diced
3 Garlic Cloves, minced

2. Add and cook a couple of minutes until just soft:

1 medium Zucchini, sliced
1 Cup of fresh Mushrooms, sliced

3. Add remaining ingredients and heat through:

4 Roma Tomatoes, diced
1/4 Cup Lemon Juice, freshly squeezed
1 Splash of White Wine
1 1/2 Tsp. Salt
1 Tsp. dried Basil
1 Tsp. dried Oregano
1/4 Tsp. Pepper

4. Remove from heat and toss with:

3/4 Cup Parmesan Cheese, shredded
10-12 oz. Linguine, cooked and drained

Serves 4 as a main dish and 6 to 8 as a side dish.

Visit Tasty Tuesday and Tempt my Tummy Tuesdays for more delectable recipes!

Crème brûlée French Toast

2010-05-08T07:02:00.000-05:00

Between you and me, I'm actually hesitant to pass on this recipe. Generally, I aim to create healthful, nourishing dishes. This one simply isn't good for your body...but it's certainly good for your soul!! The caramelized sugar, baked to perfection with the sweet goodness of eggs and cream, is terribly addictive. A recipe this decadent should truly be reserved for holidays.

So invent something to celebrate and serve this as soon as possible.

This French Toast received highest praise when I recently made it for our mother-daughter event at church. I prepared 80 portions, which was fairly simple because most of the work is done the day before. Similar recipes can be found online elsewhere but this one is improved with my personal twists, such as employing real maple syrup, fresh ginger root, and orange juice.

If you've never used ginger root before, here is the lowdown: Purchase a small piece. Peel away the tough exterior of one section (perhaps the size of two to three garlic cloves) and grate it on a fine grater. Be sure to capture its potent juices, too. Fresh ginger is a great addition to french toast, salad dressings, tea and baked goods. Its medicinal properties abound! Excellent for digestion, ginger is also known to have antibiotic and anti-cancer properties. You can learn more about ginger here.

Crème brûlée French Toast

an original rendition by Kelly Jo Vanderstelt

1. In a 13" x 9" baking pan, melt One stick of Butter in the oven.

2. Into the melted butter, stir in and spread evenly throughout pan:

1 Cup of Brown Sugar
3 Tbs. Real Maple Syrup

3. Cut a Loaf of French Bread into slices 1" inch thick and lay them in the pan on top of the sugar. It should hold eight slices. (You won't use the entire loaf.) Set aside.

4. In a large mixing bowl, mix together:

5 Eggs
1 Cup Half & Half
3 Tbs. Frozen Orange Juice Concentrate
Zest of 1/2 an Orange
1 Tsp. Vanilla Extract (not imitation)
1 Tsp. Ginger Root, freshly grated
1/2 Tsp. Salt

5. Pour the egg mixture over the bread slices slowly, allowing it to soak into the bread and fill the pan.

6. Refrigerate over night.

7. In the morning, remove promptly and allow your dish to come to room temperature (or as much as time allows). Bake uncovered at 350 degrees for about 40 minutes.

Much Ado about Leftovers

2010-05-07T06:50:00.001-05:00

Leftovers aren't always appealing. You either love them or hate them.

Personally, I can't handle leftover Chinese food. Yet I know people who'll eat it for breakfast. To me, the sauces seem a little too congealed and the salty appeal doesn't strike a second time.

Then there are foods that taste even better the next day, like cold pizza and, of course, my Tangy Beef BBQ.

My family is stuck, for now, at the size of three eaters. When I cook there is usually another meal's worth left. Sometimes we eat the leftovers for lunches on subsequent days. Other times I throw it in the freezer to serve some other night. The very best use of extra food? Divvying it up with others!

Sharing food can boost your confidence. It really jazzes me when good friends give me their stamp of approval! I love bringing a tasting portion of a new dish over to a girlfriend for her to critique. Recently, my Hubby invited a couple of buddies over for breakfast to sample the Crème Brûlée French Toast I was perfecting for our church's mother-daughter banquet. (Watch for the recipe tomorrow morning...it's to die for!) If they hadn't joined us, we three would have been stuck with a huge pan of sinfully sweet leftovers. (And I would have gained three more pounds!) Besides, morning coffee is always better with friends around your table.

Food is also useful for bartering. I often exchange quarts of soup for dog-sitting with a dear friend. I've paid for my deck to be power-washed with frozen fish and venison. Through the years, feeding contractor friends has helped us accomplish home projects at more reasonable rates...since they knew supper would be included. And I've thanked many a friend for a kindness given by inviting them to our dinner table.

Food's main job is to feed our bodies, to nourish us and to bolster our good health. But when we spread it around, food also has the power

to gather people in community,

to comfort the grieving,

to grow friendships,

to console the weary,

to calm the overwhelmed, and

to create an atmosphere of celebration,

by turns.

There's a heartwarming pleasure to bringing a meal to someone in need. I enjoy dividing a big recipe into two portions and bringing half to another family. Folks who are experiencing illness or hard times, recovering from surgery, or adjusting to life with a newborn greatly appreciate the delicious support. Try it sometime. Don't be shy!

A favorite Bible story of mine is about the widow of Zarephath. She lived by faith and shared bread with the prophet Elijah when all she had left was a handful of flour and a little oil. She wasn't worried about leftovers; she was terrified of running out of food -- and starving! Still, every day she first made a cake for Elijah, then one for herself and her son. God, in His meticulous providence, poured down grace in an unusual way: the widow's flour jar was - miraculously! - never empty, and her oil jug did not run dry. I Kings 17:7-24.

God intends us to show hospitality to those around us, whether we are knee-deep in provisions or feeling impoverished. Ultimately, He is the supplier of all good things. When we exercise generosity, He continues to provide for our needs.

Leftovers? Not really. I have a plan for that!

To enjoy more blogging caffeinated randomness, visit Under Grace and Over Coffee.

To visit Company Girls Coffee, visit Home Sanctuary.

** And by the way, my good friend Julie Sopha had a hilarious blog entry this week.

Chickpea Salad

2010-05-06T07:25:00.000-05:00

I'm starting to think every week is a crazy week. Better not hold my breath for things to settle down! It's easy to get a little overwhelmed sometimes when we keep a hectic pace.

A fresh breeze of encouragement wafted through my frenetic week, sent from a new friend and fellow blogger who chose me for a sunshine award. I feel honored. I sure hope my recipe blog has brought a little sunshine into your kitchen! It has been a joyful experience to cross paths with other bloggers who share my faith and buoy each other! At some point, I will pass this award on to a few other bloggers and spread the sunshine around. Meanwhile, grateful thanks to my new friend, Michelle, who hosts Lost in the Prairies...Found by God. We met through mutual comments at a blog carnival and have found we have more in common than Dutch husbands!

Well, due to the aforementioned craziness (foster parenting caseworker finally coming today now) and still bouncing back from cooking for my church's mother-daughter brunch, I am compelled to post this humble chickpea salad recipe for today. My nine-part series on Spinach Salads is still underway, and will kick off next Thursday instead. It'll be fabulous and worth the wait!!! Creative combinations of colorful veggies, drizzled with homemade dressings...all unique. Summer will be off to a great start.

This Chickpea Salad couldn't be simpler. Effortless and straightforward, it works hard as a nourishing side dish to compliment grilled steak or brats or ribs.

Chickpea Salad

The beauty is in its simplicity. Takes only moments to prepare.

1. In a medium-sized serving bowl, whisk together:

1 Tbs. Lemon Juice, freshly squeezed
1 Tbs. Red Wine Vinegar
2 Tbs. Olive Oil
1 clove Garlic, minced
1/4 Tsp. Salt
1/4 Tsp. Citrus Pepper
A Pinch of dried Oregano

2. Stir in:

1 can of Chickpeas, rinsed and drained
1 medium Tomato, diced
1 Carrot, shredded

Serves 4 - 8 as a side dish.

Optional: Add a little diced sweet onion or chopped cucumber.

Finally Good Meatloaf

2010-05-05T07:08:00.004-05:00

Okay, I realize the thought of meatloaf doesn't excite many people. Particularly those who grew up on bad meatloaf like the hubby and I did. But one day, years ago, I set out to create an original meatloaf recipe. My goal was to make a meatloaf that was so good no one would think to ask for ketchup. This meatloaf has been a huge hit, both with my family and with company. And it's SO easy!

Frugal Tip: I have a salad shooter that I use to make fresh bread crumbs. I usually save the end pieces of bread in a bag in the freezer and then grind those up when I need bread crumbs. Sometimes it's old hotdog/ hamburger buns, homemade rolls, homemade bread, or even regular bread straight from the refrigerator if that's all I have. I have never bought bread crumbs and don't really understand paying for something I already have.

Finally Good Meatloaf

an original recipe by Rebecca Hoekstra

1. Cook 6-8 slices of Bacon. Cool and crumble.

2. In the bacon grease, saute' together until slightly transparent:

1 small onion, diced
2-3 cloves Garlic, minced

3. Place Bacon, Onion and Garlic into a large mixing bowl and add:

1 lb. Ground Chuck
1 lb. Ground Mild Pork Sausage
2 Cups of Bread Crumbs
1 Tbs. Salt
1 Tbs. Seasoning Salt, such as Lawry's
1 Tbs. Chili Powder
1/4 Cup of Ketchup
1/8 Cup Prepared Mustard
1/2 Cup Italian Dressing of your preference
2 eggs
1 Cup Cheddar Cheese, shredded

4. Mix together, but do not overwork the ingredients. Shape into two loaves and place in bread pans or on a baking sheet.

5. Bake for one hour at 350 degrees, covered for the first half hour and uncovered for the final half hour.

Fancy Schmancy Tuna Melts

2010-05-04T06:35:00.003-05:00

Do you have a tuna squeezer? That's what I call it anyway. This simple plastic device can drain any sort of can, but works especially well to get the water out of the tuna can without sending a third of the good stuff down the sink. I found mine for about $4 at an outlet mall kitchen shop. Think I've also seen them at Walmart. Get one. Your life will actually improve. I know.

My friend Patti served me a tuna melt like these years ago. My family actually lived in their lovely home several months, waiting for our house to sell, when my Hubby got a job as a youth pastor in their church. The meals we savored in Patti's kitchen were seriously down-home - and spectacular! Patti is from the South, so she taught me all kinds of cooking techniques, like how to cook green beans so that you think you died and went to heaven. Her angel biscuits are legendary in their own right. Pecan Pie. Hers is worthy of its own sentence! This gracious woman cooked every day and constantly shared meals with others.

Here's my own terribly simple tuna salad recipe, then a few ideas for making melts. Typically, an English Muffin is used as the base. But I wanted to try those new thin, whole grain buns with the extra fiber. I used the Earthgrains brand. In the end, it was a little flimsier than and English Muffin, but it still worked and tasted great, so I'd choose that again. When it comes to mayo, I only use Hellman's. It costs a little more but it's worth it! Any pickle relish will work. I employ my homemade green tomato pickle relish, which is only slightly sweet and has onion and a bit of red bell pepper. If you prefer, make your own tuna recipe. Or doctor it up more with shredded carrots or diced onion. Finally, I made the melts two different ways, first listing my friend Patti's version. You may think of your own toppings. Be creative!

So squeeze your tuna and invite a few girlfriends over for lunch!

Fancy Schmancy Tuna Melts

1. Make tuna salad by mixing together in a medium-sized bowl:

3 - 7 ounce cans of Tuna, water squeezed out
Up to 1/2 Cup Mayo
1/2 Cup Pickle Relish

2. Spread an English Muffin or Thin Bun with tuna salad, about the size of a golf ball.

3. Cover with Sliced Cheese - Colby or Cheddar or...

4. Top with a Pineapple Ring.

5. Broil several minutes until cheese is bubbly and edges are nicely browned. Be watchful not to over-broil.

Option: Try thinly sliced tomatoes for a topping instead of a pineapple. Pair it with a sharp or specialty cheese. I found some Havarti Horseradish and Chive (amazing!) and it was perfect with the tomato.

Serves 4 to 6, depending on sides. Side suggestions: potato salad, veggies & dip, coleslaw, bean salad

For more inspiring recipes, visit Tasty Tuesday at Balancing Beauty and Bedlam and Tempt my Tummy Tuesday.

A Lick and a Promise

2010-05-03T06:22:00.000-05:00

Recent days have been more hectic than usual. I find myself going in more directions than humanly possible. Between wrapping up my Wednesday children's program, rehearsing with our kids' choir, shopping and cooking for my church's mother-daughter brunch, not to mention all the daily duties that round out my roles as wife and mother, we finally get a long-awaited phone call:

The county caseworker is ready to start our homestudy for Foster Parenting. She'll be here Monday morning.

(Which is actually today as you read this post).

Imagine my panic, knowing my plate is already overly full. There's little time left to clean my castle. My kitchen floor is in a sorry state, let alone the inside of my fridge. My dog started to shed her winter coat just this week. We're talking major fur balls. I don't know whether this caseworker is relaxed or tightly wound...she might think dust bunnies aren't good pets for foster children. I shudder to think of her inspecting my basement. What if she looks in the fridge?

So I've been kicking myself for not keeping my house at a constant state of clean (like I did for a decade before our miracle daughter was born). As I've been skimming my brain over the corners and crannies of this house, trying to prioritize where I'll apply my efforts if any cleaning time presents itself, a favorite phrase came to mind:

"A lick and a promise"

That's what I'll do! I'll give my house a lick and a promise! I'll hit the bathroom sink with a little vinegar and a quick swipe of a paper towel - with a promise to return one day for a full cleaning. I'll check the throne for visible yuck. My vacuum will be focused on edges and corners of the hard wood floors. That way I won't miss any crucial doggy hair bunnies. I'll be sure to dust at least the coffee table. My kiddo thinks it's fun to zoom around with a Swiffer duster, so I'll set her loose on the rest.

A lick and a promise...my Dutch mother used to say this. I can't conceive why. She never licked anything. Instead, she doused it heavily with Lysol. My childhood home was spotlessly cleaned from top to bottom every single week. I'm not exaggerating. We four children used to say we were mom's slaves. Every Saturday, I repeat, every single week, we had to do every cleaning job on my mom's two-page list. We even had to move large pieces of furniture to vacuum behind them, and you'd better use all the vacuum tools, too! I do stuff like that on a biannual basis now that I'm calling the shots.

Maybe my mother's dysfunctional cleaning frenzies are the source of my grown-up lazy inclinations. I'm obviously suffering from housecleaning burn-out.

I was scouring bathrooms by third grade. Only, for a reason beyond my understanding, my mom didn't let me use a toilet brush. I had to sprinkle Comet cleanser onto a small sponge and stick my hand in the toilet water to scrub the bowl out. My hand! My poor, innocent, still-growing hand! Needless to say, these hands haven't seen the inside of a toilet bowl since I escaped to Bible college.

My Kiddo is now in the third grade, and I wouldn't even consider foisting bathroom cleaning duties on her. I do dream of a day where she'll hang up her bath towel without being nagged. But she doesn't need to wipe porcelain clean of unwanted hair! Someday, yes, I'll teach her how to clean it (with a toilet brush). For now she should enjoy her childhood and be spared the trauma of nasty yellow drips.

Maybe this wasn't such a fitting topic for a cooking blog. Anyone care to come over here for dinner now?

For more cleaning inspiration, visit Mop it up Mondays at Under Grace and Over Coffee.

Sizzlin' Saturday with Steve

2010-05-01T07:00:00.001-05:00

My good friend Steve has agreed to be a regular contributor here at Dinner Table Musings. He and his wife, Julie, are both excellent cooks. Steve is particularly known for his grilling abilities. Since this is not my area of expertise, I wanted to bring readers the chance to savor the stylings of the Sopha grill!

Steve's Bacon-Sausage Grillers practically burst with flavor. Bite-size Kielbasa chunks are wrapped in bacon and grilled with peppers and onions. The recipe is easily multiplied for larger crowds, and combines perfectly with grilled potato wedges. It really doesn't get any better than this!

Bacon-Sausage Grillers

an original recipe by Steve Sopha

1. Cut two large sheets of heavy-duty aluminum foil and place on a tray. Using a double thickness will help keep the contents from leaking or bursting through.

2. Cut 1 package of Kielbasa or Italian Sausage into 1 1/2 inch chunks.

3. Slice 1 pound of Bacon in half. Wrap half-slices of bacon around the sausage chunks. The bacon should stick to itself enough to stay in place. Place them on the aluminum foil.

4. Slice up the following and add to the foil:

2 to 3 Bell Peppers of various colors (red, green, orange, yellow)
1 large Onion

5. In a small mixing bowl, stir together and pour over sausage and vegetables, tossing together:

1/3 Cup Red-wine Vinaigrette Dressing
A generous Tbs. of Honey

6. Transfer your foil base to a hot grill. Grill over medium high heat, tossing the vegetables and turning the sausages as necessary.

Option: Use two more sheets of foil and place on top of the food (before grilling) to create a packet. Twist edges together very well to prevent leaking. Grill for at least 10-12 minutes. Then flip the packet and grill another 10 minutes. Carefully peek at the contents, using caution not to be burned by steam or let the juices run out. Grill longer as needed.

Tradition!

2010-04-30T07:00:00.016-05:00

I am a Dutch girl. Like you, I appreciate the traditional dishes of my family's heritage, although Dutch cooking is often characterized as bland. With affection, I remember the special ways my mother and grandmothers would cook and serve meals. For instance, my maternal grandmother fixed the most wonderful pork-sausage and apple stuffing every Thanksgiving. Now it's standard holiday fare in my home. My Hubby and Kiddo look forward to our stuffing each November.

My paternal grandmother often served comforting pot roasts. Black olives and spiced apple rings could always be found on her relish trays. That's where my core-level fondness for black olives sprang forth! As an impressionable youngster, I thought they were an exotic food.

Hubby's grandmother lived to be 104 1/2. Her diet consisted of coffee (in place of water!), red meat, potatoes, chicken soup and homemade pies, featuring flaky crusts made with real lard. Dutch people are obviously hardy! Coming to America on a boat before the Great Depression, Grandma made use of everything. I loved her stories about pickling watermelon rinds.

On Christmas morning, she would make Olie Bollen, which are Dutch-style donuts wherein a buttermilk-based dough is deep fried, then rolled in sugar. The torch has now passed to me. I love blessing my Hubby by keeping this meaningful tradition alive.

My own mother's cooking has certainly influenced me, as you'll see her recipes shared here from time to time. I loved her porcupine meatballs, pizza casserole, 7-layer salad, skillet chops-n-rice, and chicken ala king. Her chocolate cakes and Congo bars were legendary! Now that she has passed into eternity, I acknowledge her memory by cooking her recipes. I can also hear her voice in my head, instructing me how to grease a pan, or to rinse off the milk cap when it falls on the floor.

Not sure those are favorable recollections!

In the photo: My Mom, about a year before she died, holding my Kiddo.

For the holidays, Mom always produced a rather straightforward Dutch cookie called "Jan Hagels." Their pastry-style crust carries a baked almond topping. "Dutch people LOVE almond," she'd loudly proclaim, repeatedly, until we kids stopped gorging on fudge and sampled an obligatory Jan Hagel. Sure, Dutch people love almond. But they love chocolate more!

From my mother, I learned to make colorful meals: i.e....If you're grilling chicken, choose carrots or fresh green beans to accompany the neutrally colored poultry.

And she passed on to me her gift of hospitality. I cannot recall a company meal where the food didn't turn out perfectly, served hot and appealing on a beautifully set table. Of course, she'd get pretty intense during the preparations! I can relate to that. For many years, I rode around on my broom, housecleaning and cooking in a procrastination-induced frenzy. My Hubby learned to stick around his office - for his own protection - until our guests were due to arrive! I've come a long way, greatly improving my attitude by instituting a strict guideline: no cleaning and cooking on the day of entertaining. If I don't get the house picked up and polished the day before guests arrive, oh well! Now I can enjoy cooking and conversation -- and not quake with adrenaline and exhaustion due to shot nerves.

Mom used to say they had sent her home from the hospital with the wrong baby. My penchant for ethnic foods and flavorful seasonings was a mystery to her. Salt was rarely added to her cooking; pepper, never! Her spice rack was filled with the same dusty herbs and seasonings she had purchased when she got married. This is the woman who took three-and-a-half decades to work up the courage to try a plain beef burrito at Taco Bell, without any sauce. She was shocked to realize she like "Mexican food," if you could call it that! So she added tacos to our supper rotation: plain, browned ground beef with a little onion - and no taco seasonings at all. Hilarious!

Once a year or so, my dad makes this dreadful Dutch soup with barley, raisins and grape juice, called Krentje Brei. It's disgusting! There's no other way to put it. Apparently, there is a limit to my ability to embrace family traditions.

I hope you are celebrating the special dishes from your own heritage, and passing them down in love to your offspring.

What are your favorite traditions?

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Keep scrolling down to find today's recipe for BBQ Chicken Wontons (which are not at all Dutch!)

BBQ Chicken Wontons

2010-04-30T06:00:00.000-05:00

Asian BBQ Chicken Wontons

an original recipe by Kelly Jo Vanderstelt

1. Saute' over medium heat in a skillet:

1 Tbs. Olive Oil
1 Tbs. Butter
1 Red Onion, diced

2. When onion is transparent, stir in the following, and let simmer for about 10 minutes:

2 Cloves of Garlic, minced
1 Cup of Ketchup
1/4 Cup of Soy Sauce
1/8 Cup of Rice Vinegar
1 Tbs. Brown Sugar
1/2 Tsp. Chili Powder
1/2 Tsp. Dry Mustard
1/2 Tsp. Salt

3. Remove sauce from heat and let cool for several minutes. Stir in:

2 Cups Chicken, already cooked and shredded
2 Cups Shredded Cheese (I used mozzarella and cheddar)

4. Put 1 Wonton Wrapper in each cup of a muffin baking tin. Place one heaping spoonful of chicken mixture into each wonton.

5. Bake for about 10 to 12 minutes at 375 degrees, until wonton is nicely browned and crispy.

6. Top each one with a few additional shreds of cheese.

Makes three-and-a-half dozen.