Grub Post

Cinnamon Raisin Swirl Bread

2012-05-22T11:30:00.000-04:00

A lovely Cinnamon Raisin Swirl Bread is the perfect way to lighten up your day.

With soft swirls of cinnamon, a light and springy interior, and raisins throughout, what more could you ask for?

The absolute true beauty of this is that it's not sugared down. You can taste the subtleties of the different ingredients, which compliments a nice spot of tea. Use in your own Croatian Easter Breakfast or any which way. Enjoy!

Yields 1 loaf

Ingredients

1/2 cups milk
1/3 cup warm water
1 package active dry yeast
1 egg
1/6 cup white sugar
1/3 teaspoon salt
1/6 cup margarine, softened
1/2 cup raisins
2 2/3 cups all-purpose flour
1/4 cup white sugar
2 tablespoons ground cinnamon

Directions

1. Let milk warm to room temp.

2. Dissolve yeast in warm water, and set aside until yeast is frothy. Mix in eggs, sugar, butter or margarine, salt, and raisins. Stir in milk. Add the flour gradually to make a stiff dough.

3. Knead dough on a lightly floured surface for a few minutes. Place in a large, greased mixing bowl, and turn to grease the surface of the dough. Cover with a damp cloth. Allow to rise until doubled.

4. Roll out on a lightly floured surface into a large rectangle 1/2 inch thick. Moisten dough with 2 tablespoons water. Mix together 1/4 cup sugar and 2 tablespoons cinnamon, and sprinkle mixture on top of the moistened dough. roll up tightly; the Roll should be about 3 inches in diameter. Tuck under ends and place loaf into well greased 9 x 5 inch loaf pan. Lightly grease tops of loaf. Let rise again for 1 hour.

5. Bake at 350 degrees F (175 degrees C) for 35 minutes, or until loaf is lightly browned and sounds hollow. Remove loaf from pan. Let cool before slicing.

Ribollita

2012-05-07T11:30:00.000-04:00

I learned this from an excellent cooking class on gourmet soups taught by Chef Bernard Kinsella. Ribollita is Italian for awesome. OK, really, it's Italian for reboil, I believe. Anywho, it's essentially just boiling up a simple stew or soup of whatever vegetable you happen to have on hand. Something about the preparation method though really has a huge impact on the flavor. Enjoy!

Ingredients

1 onion, diced
2 tablespoons olive oil
1/2 teaspoon salt
3 cloves of garlic, chopped
3 stalks of celery
2 carrots, chopped
1 zucchini, chopped
14.5 oz can of diced tomatoes (fresh is fine too)
3/4 lb of Swiss chard (or 1/2 head cabbage), chopped
1/2 pound cooked lentils or beans
1/2 cup fresh basil, chopped (1/8 cup dried will work too)
4 cups vegetable stock (or water)
optional: 4 slices of stale bread, torn into bite-size pieces

Directions

1. Heat a large pot over medium low heat and add olive oil, onion, garlic, celery, salt, carrots, and zucchini. Cook for 15 to 20 minutes so that the veggies sweat out their flavors and do not brown.

2. Stir in the diced tomatoes. Cook for a few minutes.

3. Add the Swiss chard (or cabbage), lentils or beans, basil, and parsley. Stir and mash a few of the lentils/beans to thicken the soup. Cook for 10 minutes.

4. Add the vegetable stock (or water) and bring to a boil before lowering to a simmer for 20 to 30 minutes.

5. If using bread, add and cook until it has broken down, about 10 minutes.

Blackened Catfish Po'Boy

2012-04-26T11:30:00.000-04:00

Blackened Catfish Po'Boys are simply amazing. I mean first of all, catfish is amazing. Second of all, po'boys are amazing. And third of all, it's all amazing together!

Simple, easy, carefree. I'm in! A bit of arugula on top and voila. Yum.

Ingredients

2 teaspoons cayenne pepper
2 teaspoons lemon pepper
2 teaspoons garlic powder
2 teaspoons salt
2 teaspoons pepper
1 pound catfish fillets
2 tablespoons butter
1 cup arugula
1 baguette, sliced into 6 inch sections

Directions

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.

In a shallow, medium bowl, mix cayenne pepper, lemon pepper, garlic powder, salt and pepper.

Brush both sides of catfish fillets with butter. Rub fillets with the cayenne pepper mixture on both sides.

Heat a large heavy skillet over medium-high heat until really hot. Add fillets, and fry approximately 2 minutes on each side, until slightly blackened.

Arrange blackened fillets in a single layer in the prepared baking dish. Bake 30 to 35 minutes in the preheated oven, until fish is easily flaked with a fork.

Orange Soy Herb Tuna Steak

2012-04-16T11:00:00.000-04:00

If you can get the tuna to be just a tad pink right in the center, you'll discover a smoothness that silk wishes it could achieve. The longer the tuna marinates, the better this will be. Try overnight to 24 hours if you've got the time. Enjoy!

Ingredients

1/4 cup orange juice
1/4 cup soy sauce
2 tablespoons olive oil
1 tablespoon lemon juice
1 tablespoon dried parsley
1 clove garlic, minced
1/2 teaspoon dried oregano
1/2 teaspoon ground black pepper
4 (4 ounce) tuna steaks

Directions

1. In a large non-reactive dish, mix together the orange juice, soy sauce, olive oil, lemon juice, parsley, garlic, oregano, and pepper. Place the tuna steaks in the marinade and turn to coat. Cover, and refrigerate for at least 30 minutes.
2. Preheat grill for high heat.
3. Lightly oil grill grate. Cook the tuna steaks for 5 to 6 minutes, then turn and baste with the marinade. Cook for an additional 5 minutes, or to desired doneness. Discard any remaining marinade.

Croatian Easter Breakfast

2012-04-07T12:04:00.000-04:00

Happy Easter, all!

Remember when the Easter Bunny came around and hid eggs for you to find in your yard? And sometimes in your grandparent's yard? And sometimes the park? Man, that bunny can get around! Well that was practically the only tradition I had for Easter every year. I don't recall large family gatherings and lavish meals.

My better half, on the other hand, has grown up with Easter being a huge family get-together. Neither of us are around family this year, so in honor of one of the traditions that her family celebrates, we prepared a traditional Croatian Easter Breakfast...even though she's not Croatian (but her uncle-in-law is).

Honestly, I don't think a tradition could be any easier. 4 things make up breakfast. That's it. They all go hand-in-hand, yes they do. It's quick to prepare as well (unless you make one from scratch). Learn all about Croatian Easter Breakfast. Happy hopping!

Ingredients

Per Person:
1 hard-boiled egg
1 slice of ham
1 green onion
1 slice of raisin bread

Directions

1. Hard-boil an egg. Easy. Done.
2. Heat up a piece of ham (or not - either way works). Easy. Done.
3. Wash a green onion. Easy. Done.
4. Slice one piece of your favorite raisin bread. Easy. Done.

You've gotta love how absurdly simple that was. I did! Yet it tastes great. Most importantly, it brings a little tradition into the home for us to enjoy.

Cinnamon Raisin Swirl Bread

2012-04-06T11:30:00.000-04:00

A lovely Cinnamon Raisin Swirl Bread is the perfect way to lighten up your day.

With soft swirls of cinnamon, a light and springy interior, and raisins throughout, what more could you ask for?

Yields 1 loaf

Ingredients

1/2 cups milk
1/3 cup warm water
1 package active dry yeast
1 egg
1/6 cup white sugar
1/3 teaspoon salt
1/6 cup margarine, softened
1/2 cup raisins
2 2/3 cups all-purpose flour
1/4 cup white sugar
2 tablespoons ground cinnamon

Directions

1. Let milk warm to room temp.

2. Dissolve yeast in warm water, and set aside until yeast is frothy. Mix in eggs, sugar, butter or margarine, salt, and raisins. Stir in milk. Add the flour gradually to make a stiff dough.

3. Knead dough on a lightly floured surface for a few minutes. Place in a large, greased mixing bowl, and turn to grease the surface of the dough. Cover with a damp cloth. Allow to rise until doubled.

4. Roll out on a lightly floured surface into a large rectangle 1/2 inch thick. Moisten dough with 2 tablespoons water. Mix together 1/4 cup sugar and 2 tablespoons cinnamon, and sprinkle mixture on top of the moistened dough. Roll up tightly; the roll should be about 3 inches in diameter. Tuck under ends and place loaf into well greased 9 x 5 inch loaf pan. Lightly grease tops of loaf. Let rise again for 1 hour.

5. Bake at 350 degrees F (175 degrees C) for 35 minutes, or until loaf is lightly browned and sounds hollow. Remove loaf from pan. Let cool before slicing.

Chicken and Waffles

2012-03-30T11:00:00.000-04:00

Sometimes it's nice just to have a simple southern comfort creation. Sometimes you don't even have to do much of the difficult cooking yourself.

Take, for instance, this chicken and waffles dish here. The fried chicken is leftover from Popeye's, baked in a toaster oven to get it crispy, then served with some homemade waffles and a side of poached collard greens and garlic. It was delicious in its simplicity, and it was exactly what the doctor called for.

A fun way to treat those leftovers is always a bonus. Enjoy!

Multigrain Chicken Continental

2012-03-20T11:00:00.000-04:00

All right, folks, we've done it again! An even healthier version of that oh-so-delicious Chicken Continental. We made it healthier once, and now we've done it again with the addition of some multigrain goodness from some spent grain leftover from homebrewing plus a mix of veggies and mushrooms. Yowza! it's good.

Ingredients

1 ½ - 2 lbs. Chicken Breasts or Chicken Tenders (cut up, bite-size or as strips)
1 tsp. seasoned salt and ¼ tsp. pepper and/or 1 tsp. McCormick Montreal chicken seasoning
1 egg (optional)

1 spoonful of Smart Balance spread
a light splash of canola or olive oil
3 cans (10 ½ oz. cans) of 98% fat-free Cream of Chicken Soup
2 ½ tablespoon Grated Onion (I use dried onions)
1 ½ teaspoon Salt and a dash of Pepper
2 tablespoon Chopped Parsley (I use Dried Parsley Flakes)
1 teaspoon Dried Celery Flakes
¼ teaspoon Thyme
2 cans of Water (size of the soup cans)
1 carrot, chopped
1 celery stalk, chopped
1/2 pound mushrooms, sliced
2 cups of spent grain
2 cups of Minute Rice

Directions

Cut chicken and coat the seasoning mix. (salt, pepper Montreal chicken seasoning) (You can dip the chicken in 1 beaten egg if you want.)

Brown the coated chicken in the melted Smart Balance and oil. Set that aside but save the drippings for soup mix.

In a separate pot combine the soup, seasonings, drippings, veggies (minus mushrooms), and water. Heat to a boil. Put 1/4 to 1/3 of the soup mix aside.

Put dry Minute Rice, spent grain, and mushrooms in the larger soup mix and stir, then put that mixture in a 9 x 11 cake pan or a casserole dish.

Top with chicken and pore the rest of soup mix on top.

Bake, uncovered at 375 degrees for 45-60 minutes or until lightly golden brown on top.

(B)Elated Irish Soda Bread (3 Variations)

2012-03-17T11:02:00.000-04:00

Belated Elated Irish Soda Bread. Long overdue but finally making its way to your very eyes is the much-anticipated, often-imitated-but-never-duplicated Irish soda bread.

There are three variations we have here:
- The first is Irish-Irish soda bread - like they invented in Ireland.
- The second is American-Irish soda bread - like the kind found in America with the raisins.
- The third is a mix between the two - no raisins but with a bit of egg enough to change the flavor.

Maybe (at this late juncture) you're craving a wee bit o' Irish, going through the withdrawls of St. Patty's Day. If you're like me, you most certainly are (except this feeling lasts all year), and hopefully, these wee treats will brighten your day. Enjoy!

Ingredients

Irish-Irish:
4 cups flour
1 teaspoon baking soda
1 teaspoon salt
14-16 oz buttermilk

American-Irish:
4 cups flour
1 teaspoon baking soda
1 teaspoon salt
2 tablespoons sugar
1 egg
1 1/2 - 2 cups buttermilk (depending on how doughy it is)
optional: 1/2 - 1 cup raisins

Cross betwixt the two:
4 cups flour
1 teaspoon baking soda
1 teaspoon salt
1 egg
12-14 oz buttermilk (again, depending on doughiness)

Directions

Irish-Irish:
1. Preheat the oven to 425 F. degrees. Lightly grease and flour a baking pan.
2. In a large bowl combine all the dry ingredients.
3. Add the buttermilk to form a sticky dough. Place on floured surface and lightly knead (note: too much kneading allows the gas to escape).
4. Shape into a round flat shape in the pan and cut a cross in the top of the dough.
5. Cover the pan with another pan (or tent with aluminum) and bake for 30 minutes. Remove cover and bake for an additional 15 minutes. The bottom of the bread will have a hollow sound when tapped so show it is done.

American-Irish:
Same as above except add sugar (and raisin, if using) to dry ingredients and then add egg and buttermilk at the same time.

Cross betwixt the two:
Same as above, omitting unused ingredients.

Inspired by the Society for the Preservation of Irish Soda Bread

Savory Butternut Squash and Kale Bread Pudding

2012-03-06T11:30:00.000-05:00

Ingredients

2 lbs peeled seeded butternut squash, cut into 1-inch cubes (about 6 cups)
7 large eggs
2 1/4 cups half & half
6 tbsp dry white wine
1 1/2 tsp dijon mustard
1 sourdough baguette
1 cup chopped shallots (about 4 large)
2 bunches kale, ribs removed, coarsely chopped
8 oz. extra-sharp cheddar cheese, grated
olive oil
kosher salt and pepper

Directions

Cut baguette into 1-inch cubes and (if not dry) toast in 200 degree oven for about 10 minutes, until bread is dry, like day-old bread. Turn oven up to 400 degrees. Toss squash with 1 tbsp olive oil on rimmed baking sheet, sprinkle with salt and pepper, and bake until squash is tender, about 20-25 minutes. Turn with spatula occasionally.

Whisk eggs in large bowl, add half & half, wine, mustard, and 1 1/2 tsp kosher salt and whisk to blend. Set aside.

Heat about 2 tbsp oil in large pot over medium-high heat. Add shallots and saute until soft, about 5 minutes. Add kale. Cover and cook 2 minutes. Uncover and stir until kale is wilted but still bright green, about 5 minutes. (I cook mine longer, though, because I like the kale less crunchy.)

Reduce oven temperature to 350. Generously butter 13x9x2-inch baking dish. Spread half of bread cubes in the bottom, topped with half of kale mixture, then half of squash, and sprinkled with half of cheese. Repeat with remaining bread, kale, squash, and cheese. Pour egg mixture over the bread pudding. Cover with foil and bake for 20 minutes. Remove foil and bake uncovered until custard is set and bread feels springy to the touch, about 20 minutes longer. Broil 2 minutes right before serving until cheese browns slightly.

Notes:
*I don't like soggy bread pudding, so I altered the original recipe a little. Here are the things I did, so you can decide how you like it best.
* The recipe didn't call to toast the bread, just to cut it up, but I like it more stale.
*The recipe said to soak the bread in the egg mixture for 30 minutes before baking, but I completely skipped this step because I didn't want all soggy bread.
* When I did finally pour the egg mixture in the pan right before baking, I made sure not to completely cover the top pieces of bread, making sure they were still dry on top.
* I used more cheese

From the kitchen of Liza Wilson

Healthy Eggplant-and-More Pasta

2012-02-22T11:53:00.000-05:00

Look at that. That is beautiful.

I have a challenge for you today. Just looking at this eggplant and pasta dish, I want you to guess what's in it. Also, why do I call it healthy? My hope is that you'll be able to tell just from the pictures.

Bonus points to anyone who makes this dish as well!

Carne Asada

2012-02-13T12:02:00.000-05:00

Ingredients

3 pounds flank steak
1/3 cup white vinegar
1/2 cup soy sauce
4 cloves garlic, minced
2 limes, juiced
1/2 cup olive oil
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon ground white pepper
1 teaspoon garlic powder
1 teaspoon chili powder
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon paprika
1 white onion, chopped
1/2 cup chopped fresh cilantro

1 lime, juiced
2 large tomatoes, chopped
2 jalapeno peppers, chopped
1 white onion, quartered
4 cloves garlic, peeled
4 dried New Mexico chile pods
1 pinch salt and pepper to taste

Directions

1. Lay the flank steak in a large plastic bag. In a medium bowl, whisk together the vinegar, soy sauce, 4 cloves of garlic, juice of two limes, and olive oil. Season with salt, black pepper, white pepper, garlic powder, chili powder, oregano, cumin and paprika. Whisk until well blended, then pour over the steak in the dish. Turn over once to coat both sides. Cover with plastic wrap, and marinate for up to 8 hours.

2. In a small bowl, stir together 1 chopped white onion, cilantro, and the juice of 1 lime. Set aside to use as a relish for the burrito.

3. Heat a skillet over medium-high heat. Toast chile pods in the skillet for a few minutes, then remove to a bowl of water to soak for about 30 minutes. Preheat the oven to 450 degrees F (230 degrees C).

4. Place the tomatoes, 1 onion, jalapenos, and 4 cloves of garlic onto a baking sheet. Roast in the oven for about 20 minutes, until toasted but not burnt. Place the roasted vegetables, and soaked chile pods into a blender or food processor, along with salt and pepper. Puree until smooth.

5. Heat vegetable oil in a large skillet over medium-high heat. Cut the marinated flank steak into cubes or strips. Cook, stirring constantly, until the meat is cooked through and most of the liquid has evaporated.

6. Warm the tortillas in a skillet for about a minute on each side to make them pliable. Tortillas may also be warmed in a microwave oven. Arrange tortillas on plates, and lay a generous amount of beef over them. Top with a sprinkle of the onion relish and a large spoonful of the pureed salsa. Garnish with lime wedges, and serve.

Cured Thanksgiving Turkey

2012-02-06T14:12:00.000-05:00

Definitely the best turkey I've ever made. Curing is so much easier than brining. The result is a bird that is juicy and full of flavor, yet still meaty. Follow this recipe and you will not be disappointed at all. Enjoy!

Ingredients

1 turkey (12 to 14 pounds), giblets and neck reserved for gravy, if making

5 tablespoons kosher salt

2 teaspoons baking powder

2 tablespoons olive oil

Directions

1. Using a wooden spoon and/or your hand, carefully separate turkey skin from meat on breast, legs, thighs, and back; avoid breaking skin. Rub 1 tablespoon salt evenly inside cavity of turkey, 1 tablespoon salt under skin of each breast half, and 1 teaspoon salt under skin of each leg. Wrap turkey tightly with plastic wrap; refrigerate 24 to 48 hours.

2. Remove turkey from refrigerator. Rinse off excess salt between meat and skin and in cavity, then pat dry inside and out with paper towels. Poke holes in the fat deposits in the shoulders and thighs. Rub a mixture of 2 teaspoons salt and 2 teaspoons baking powder over skin.

3. Meanwhile, adjust oven rack to lowest position and heat oven to 325 degrees. Line large V-rack with heavy-duty foil and use paring knife or skewer to poke 20 to 30 holes in foil.

4. Tuck tips of drumsticks into skin at tail to secure and tuck wingtips behind back. Brush turkey breast with 1 tablespoon olive oil. Set prepared V-rack in roasting pan; set turkey breast side down on V-rack; brush back and legs with remaining 1 tablespoon olive oil. Roast for 2-2.5 hours until the breast reaches 130 degrees.

5. Remove roasting pan with turkey from oven (close oven door to retain oven heat); increase oven temperature to 450 degrees. Using clean potholders or kitchen towels, rotate turkey breast side up; continue to roast until thickest part of breast registers 160 degrees and thickest part of thigh registers 170 to 175 degrees on instant-read thermometer, 45 minutes longer. Transfer turkey to carving board; let rest 30 minutes. Carve and serve.

Plethora of Roasted Vegetables

2012-02-01T11:57:00.000-05:00

Sometimes a whole boatload (baking sheet load) of vegetables just sounds amazing. It's the right pizzazz to really take that meal to the next level. Plus, it's good for you (or so I'm told).

And what's better than a whole mess of roasted veggies? So just take whatever vegetables you want, preferably something from the rainbow of food colors, toss a little oil and salt and complimentary seasonings, and roast those suckers till tender. Add to some leftover chicken and mmm mmm. Enjoy!

Ingredients

red cabbage
carrots
garlic
green beans
radish
sweet potatoes
1-2 tablespoons olive oil
salt and pepper to taste

Directions

1. Cut harder vegetables into bite-size pieces. (the thinner they are, the quicker they'll cook.)

2. Toss with the oil and seasonings.

3. Place in a baking sheet in a 350 degree oven until tender (about 30-45 minutes).

4. Add any extra seasoning once done.

Pico de Gallo

2012-01-24T11:00:00.000-05:00

Here's a fancy yet simple recipe for pico de gallo that will have everyone chowing down. Cilantro is key to a great pico de gallo. Oh, and everything else. Ole!

Ingredients

1 medium tomato, diced
1 onion, finely chopped
1/2 fresh jalapeno pepper, seeded and chopped
2 sprigs fresh cilantro, finely chopped
1 green onion, finely chopped
1/2 teaspoon garlic powder
1/8 teaspoon salt
1/8 teaspoon pepper

Directions

In a medium bowl, combine tomato, onion, jalapeno pepper (to taste,) cilantro and green onion. Season with garlic powder, salt and pepper. Stir until evenly distributed. Refrigerate for 30 minutes.

Smoky Refried Beans

2012-01-17T12:05:00.000-05:00

I don't know if any refried beans could be simpler. The addition of smoked paprika really adds another element of flavor that you won't likely find anywhere else. Enjoy!

Ingredients

2 cups cooked into beans
1/4 cup water
salt, pepper, smoked paprika, to taste

Directions

1. In a medium pot on medium heat, mash beans and water together until they are the desired consistency.
2. Add seasonings to taste, and cook until desired consistency. Beans will become more firm and dry as they sit, so use immediately.

Tomatillo Salsa

2012-01-06T12:05:00.000-05:00

When you have fresh tomatillos, do not do anything other than making this salsa verde. Just the right amount of flavor and kick. Enjoy!

Ingredients

1 pound tomatillos, husked
1/2 cup finely chopped onion
1 teaspoon minced garlic
1 chile peppers, minced
2 tablespoons chopped cilantro
1 tablespoon chopped fresh oregano
1/2 teaspoon ground cumin
1 1/2 teaspoons salt, or to taste
2 cups water

Directions

Place tomatillos, onion, garlic, and chile pepper into a saucepan. Season with cilantro, oregano, cumin, and salt; pour in water. Bring to a boil over high heat, then reduce heat to medium-low, and simmer until the tomatillos are soft, 10 to 15 minutes.

Using a blender, carefully puree the tomatillos and water in batches until smooth.

Basic Fudge - no chocolate

2011-12-23T12:13:00.000-05:00

A basic fudge. I wanted fudge without chocolate, so I used my Mom's World Famous Fudge and just took out the chocolate. I love to experiment in the kitchen, and we had a little leftover evaporated milk, so I proportioned everything down. It came out like an English-style fudge, complete with a crumblier texture and slight vanilla taste.

It looks beautiful and sets super quickly. I think the best thing about this though is that it can be used as a base for any fudge flavoring you wish. Enjoy!

Ingredients

4½ cups sugar
1 12 oz. can evaporated milk
¼ lb. ( 1 stick ) butter or margarine
1 7 oz. ( 1 pint ) marshmallow cream whip
2 teaspoons vanilla
1 cup nuts ( optional )

Directions

Pour canned milk and all of sugar into a large pot.
Heat on high, stirring constantly until you come to a rolling boil.
Lower heat to medium and continue to stir constantly for 8 minutes.
Turn off the fire, add the rest of ingredients but the nuts. Stir the mixture quickly, till creamy. Then add the nuts, if desired.
Turn out into a buttered rectangle cake pan. Let cool overnight, then cut.

Strawberry Fudge

2011-12-21T22:42:00.000-05:00

First off, Merry Christmas, all.

I searched high and low for a Strawberry Fudge recipe yesterday. I asked on Twitter and Facebook and got only a few responses which wouldn't work. Finally, I found a pineapple fudge recipe which seemed to work for some people. So I substituted one cup of crushed strawberries for one cup of crushed pineapple. Yeah, I know - maybe it wouldn't set properly (the hardest part of experimenting with fudge), but I had to try because darn it, I wanted some strawberry fudge! Anyway, I put it in a pan to set, let it rest overnight, flipped it out of the pan onto parchment paper in whatever shapes and pieces broke apart, and voila! it's set.

Next time I think I'll toy with the liquid ratio to either make it creamier or set more easily. Anywho.

This is seriously strawberry-y. Delicious like the best strawberry-flavored jelly, jam, preserves, marmalade, etc that you've ever had. Just don't expect it to be as creamy as regular fudge. It's more like an English-style fudge - crumbly, sugary, mmm. Enjoy!

Ingredients

1 cup evaporated milk
3 cups white sugar
2 tbsp. butter
1 cup crushed strawberries, drained
2 tsp. lemon juice

Directions

1. Butter the bottom and sides of a 9 x 13-inch square baking pan. Set aside.
2. In a medium-sized nonstick saucepan, stir together evaporated milk, sugar and butter. Heat slowly to boiling, stirring frequently just to
boiling or until sugar loses crystalline consistency.
3. Reduce heat to medium. Stir in drained crushed pineapple (remember one cup, not one can), and cook over medium heat to soft ball stage of fudge (236 degrees F or 113 degrees C). Stir constantly at this stage to prevent burning on the bottom of the pan, about 25 minutes.
4. Let mixture cool until its almost room temperature (approximately 15 to 20 minutes) and then stir in the lemon juice. Beat until mixture is thick and smooth, and has lost its previous sheen.
5. Spoon mixture into the buttered pan. Let stand at room temperature or refrigerate for approximately 2 hours until fudge is firm and then cut into squares for serving.

Divinity - no chocolate, no dairy, all yum - without Marshmallow

2011-12-19T16:41:00.000-05:00

Divinity, a dairy-free, chocolate-free, white-wonderland of almost-marshmallow creme-like flavor and consistency is here! I wanted something that was sweet and full of holiday cheer like our famous fudge, and divinity is the answer. It comes out addicting yet not over-the-top sweet.

And, I believe, depending on how long you blend the mixture over the egg whites, you can adjust the thickness and consistency of the divinity. So it can either be like marshmallow fluff or firmer like a fudgy block.

Pst, don't tell anybody, but it just might be even better than the fudge. Enjoy!

Ingredients

2 cups white sugar
1/2 cup light corn syrup
1/2 cup hot water
a dash of salt
2 egg whites
1 teaspoon vanilla extract

Directions

1. In a large glass or stainless steel mixing bowl and using a mixer, beat egg whites until stiff peaks form.
2. In a heavy saucepan, combine the sugar, corn syrup, hot water, and salt. Cook and stir until the sugar dissolves and the mixture comes to a boil. Then cook to hard ball stage without stirring, 250 degrees F (120 degrees C). Frequently wipe crystals forming on the sides of the pan. Remove from heat.
3. Pour hot syrup in a thin stream over beaten egg whites, beating constantly with the electric mixer at medium speed. Increase speed to high, and continue beating for about 3 to 5 minutes. Add vanilla and continue beating until the mixture becomes stiff and begins to lose its gloss. If it is too stiff, add a few drops of hot water.
4. Immediately drop by spoonfuls onto waxed paper or pour into a buttered pan. For a decorative flair, twirl the top with the spoon when dropping. Let stand until set. Store in an airtight container at room temperature.

If you're not sure what the "hard ball" stage is, test it like this: use a cup of cold water, and drip a drop or two of the mixture into it, and the candy will either be soft or hard, depending on the stage it's at.

To add a twist to the Divinity, top with pecans or some other nut.
To add a twist to our fudge, use divinity instead of marshmallow cream ;)

Mom's World Famous Fudge

2011-12-16T16:07:00.000-05:00

The Best Fudge - ever! Trust me on this one. My grandma passed this on to my mom, and it has been given out around the holidays for years and years. Now, we're passing the recipe on to you. It's fudge, so forgot about it being light and airy, blah blah blah. This is pure decadence - soft, melts in your mouth, sugar-rushes your heart a second closer to sweet oblivion.

There is a trick to this fudge, so pay attention. Constant, unwavering stirring. Never stop. Pay attention. And you'll give your family and friends another reason to love you (or hate you) this holiday season. Enjoy!

Ingredients

4½ cups sugar
1 12 oz. can evaporated milk
¼ lb. ( 1 stick ) butter or margarine
1 24 oz. packages semi sweet chocolate chips (or 2 12 oz. packages)
1 7 oz. ( 1 pint ) marshmallow cream whip
2 teaspoons vanilla
1 cup nuts ( optional )

Directions

Pour canned milk and all of sugar into a large pot.
Heat on high, stirring constantly until you come to a rolling boil.
Lower heat to medium and continue to stir constantly for 8 minutes.
Turn off the fire, add the rest of ingredients but the nuts. Stir the mixture quickly, till creamy. Then add the nuts, if desired.
Turn out into a buttered rectangle cake pan. Let cool overnight, then cut.
Makes 5 lbs.

Tofu Pumpkin Pie

2011-12-12T09:17:00.000-05:00

This is by far the second best pumpkin pie I've ever had, ever. Only my mom's pumpkin pie beats it, and though she says it's not that difficult to make, she always spices it just right. This one, however, comes pretty darn close.

I love these kinds of pies. Pies that are full of healthy goodness that won't make you feel like you've committed some kind of sin.

This one is even better because it uses tofu instead of any kind of dairy to perk it up. And you can't taste the tofu whatsoever. No one will ever know. Enjoy!

Ingredients

1 (16 ounce) can pumpkin
3/4 cup sugar
1/2 teaspoon salt
3/4 teaspoon cinnamon
1/8 teaspoon nutmeg
1/2 (8 ounces) package silken tofu
1/8 cup corn starch
pie crust (or not)

Directions

1. Blend or food process the tofu until smooth.

2. Preheat oven to 425 degrees F. Mix together the pumpkin, salt, sugar, and spices. Blend or food process the tofu until smooth.

3. Stir tofu into the pumpkin mixture, and pour into the pie shells.

4. Bake for 15 minutes. Turn down the temperature to 375 and continue to bake for 45 minutes or until a toothpick inserted into the middle comes out clean.

Spanish Rice

2011-12-09T12:03:00.000-05:00

Simple. Delicious. Awesome. Real Spanish rice is so much better than out of a box. Enjoy!

Ingredients

2 tablespoons vegetable oil
1 cup uncooked white rice
1 onion, chopped
1/2 green bell pepper, chopped
2 cups water
1 (10 ounce) can diced tomatoes and green chiles
2 teaspoons chili powder, or to taste
1 teaspoon salt

Directions

Heat oil in a deep skillet over medium heat. Saute rice, onion, and bell pepper until rice is browned and onions are tender.

Stir in water and tomatoes. Season with chili powder and salt. Cover, and simmer for 30 minutes, or until rice is cooked and liquid is absorbed.

Ebook! Realistic Recipes

2011-12-05T12:31:00.000-05:00

Hey everyone, I've got some exciting news. Grub Post has published more ebooks!

Realistic Recipes Volume 1, 2, and 3 are now available on Amazon for Kindle downloads.

There are also other ebook versions available through Smashwords.

Be sure to check it out. It takes a lot more work to put together a functioning ebook than you'd think. Grubby hopes you like it. Enjoy!

Thanksgiving Recipes

2011-11-28T11:35:00.000-05:00

We made 3 dishes to take over to a friend's place for Thanksgiving - Garlicky Baked Butternut Squash, Green Bean Casserole, and Smashed Potatoes with Garlic. It took a couple hours to prepare everything, but we had a wonderful time doing it and everything turned out great. And isn't that all that really matters?

Garlicky Baked Butternut Squash

This is sooo simple. And seriously delicious. The hardest part is cutting through the dang butternut squash! It's always my favorite. I got this over at allrecipes.com and tweaked it to perfection. Enjoy.

Ingredients

* 1 tablespoons minced fresh parsley
* 1 tablespoons olive oil
* 2 garlic cloves, minced
* 1 teaspoon salt
* 1/2 teaspoon pepper
* 1 butternut squash, peeled and cut into 1-inch cubes

Directions

1. In a large bowl, combine the parsley, oil, garlic, salt and pepper. Add squash and toss to coat.
2. Transfer to an ungreased shallow 2-qt. baking dish. Bake, uncovered, at 350 degrees F for 30-35 minutes or until squash is just tender.

Green Bean Casserole

This is extremely simple too. See a pattern emerging? This was inspired by a recent trip to Trader Joe's. Ah, Trader Joe's. Is there anything you can't do? You can adjust it to how thick you'd like the base. After a couple days as Thanksgiving leftovers, this tends to thicken up a little bit. So you might want to keep that in mind. You have to love the onion crunch though. Enjoy!

Ingredients

about 1 lb. of green beans
1 can (~10 ounces) Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
½ cup milk or milk-alternative
some fried onion pieces (we used Trader Joe's)

Directions

Cook green beans using preferred method. We boiled.
Put green beans into bowl and mix in can of cream of mushroom and milk. Add just a few onion pieces.
Mix well.
Bake in a casserole or baking dish at 350 for 20 – 30 minutes or until bubbly.
Sprinkle a few more onion pieces on top and serve.

Smashed Potatoes with Garlic

This one might take the longest but is well worth it. Be sure to cut the potatoes up small enough so they steam quickly and you're set. We found this at a wonderful site called World's Healthiest Foods. You may need to add a bit more salt and pepper than you'd think to make them extra yummy. This recipe originally serves two, so adjust ingredients to serve your needs. Enjoy.

Ingredients

2 potatoes
3 Tablespoons extra virgin olive oil
3 medium cloves garlic, pressed
3 Tablespoons low-fat milk or dairy-free milk beverage (such as rice milk)
Sea salt and pepper to taste

Directions

Fill the bottom of a steamer with 2 inches of water.
While steam is building up in steamer, press garlic and let sit for at least 5 minutes.
Cut potatoes into 1/2-inch cubes, leaving skin on.
Steam potatoes for 10 minutes.
Mash potatoes with olive oil, garlic, and milk. Add salt and pepper to taste.