Little Space

Beef and Broccoli

2012-01-06T14:22:00.000-08:00

I made something epic for dinner last night. And I swear, my stomach just growled in thinking about it.

Don't over cook the broccoli, I beg of you! The slight crunch contrasts beautifully with the tender beef.

Beef and Broccoli
Rainy Day Gal
Serves 4

marinade for beef:
1/2 teaspoon baking soda
1 teaspoon sugar
1 tablespoon cornstarch
1 tablespoon soy sauce
1 tablespoon water
2 tablespoons vegetable oil
1 1/2 lbs steak, sliced thinly

for the sauce:
1/4 cup soy sauce
2-3 tablespoons water
2 tablespoons brown sugar
4 cloves garlic, minced
2 tablespoons flour

3 tablespoons vegetable oil
1 small onion, diced
2 heads broccoli crowns

Whisk together marinade ingredients and toss with sliced steak. Cover and refrigerate at least 1 hour.

In a small bowl, whisk together soy sauce, water, brown sugar, garlic, and flour until smooth. Set aside.

In a large wok or saute pan, heat 2 tablespoons of the vegetable oil over medium high heat until shimmering. Add broccoli and diced onion and quickly saute 3 minutes, stirring frequently. Remove to a plate.

Cautiously add remaining oil to the hot pan. Add marinated meat and half the sauce mixture and saute 3-4 minutes, stirring often, until the meat is no longer pink. Add broccoli and onion to the pan with remaining sauce, and saute 1 minute till heated through.

Serve over rice, if desired.

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Candied Orange Peel

2011-12-22T14:21:00.000-08:00

As long as you plan one day ahead, these candied orange peels make an easy, but classy, gift. So pretty! And they taste like summertime (aka, delicious).

Candied Orange Peel
Saveur

3 navel oranges
1 cup sugar, plus more for coating
1/2 cup water

Wash oranges well; section and separate flesh from skin. Trim any excess pith from each section of peel. Julienne peel thinly, place in bowl, cover with water and refrigerate overnight.

Transfer strips to a saucepan, cover with water and bring to a boil over medium heat. Boil 5 minutes. Drain and set aside. In the same saucepan, bring the sugar and water to a boil and stir until sugar dissolves. Add orange peel strips and simmer till soft and glazed, at least 30 minutes. Remove to a cooling rack and let dry till tacky. Toss in sugar until well coated. Dip in melted chocolate, if desired.

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Super Simple Cranberry Sauce

2011-12-19T08:23:00.000-08:00

Easiest cranberry sauce ever, that doesn't come in a can. Toss all of the ingredients into a pan, simmer, and it's done. Fresh, all natural, and at the risk of being repetitious, so easy.

Super Simple Cranberry Sauce
Makes 2 cups

12 oz fresh cranberries
1 cup white sugar
1/2 cup orange juice
1/2 cup water

Combine all ingredients in a saucepan and simmer until berries burst and sauce thickens, about 10 to 15 minutes, stirring frequently.

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Candy Cane Cookies

2011-12-17T13:00:00.000-08:00

Remixing an old blog post today...hope you don't mind but these are too cute to skip!

Today's cookie? A retro cookie straight outta the aluminum tree and color wheel (ooooh I want so bad), Andy Warhol, go go boot and Elvis era - the Sixties, of course! Betty Crocker's Cooky Book, published 1963, showcased this funky cookie with it's twisted strands and when I first saw it via Cakespy, I knew it was going on the must-bake list this year.

The only changes made to the recipe was going the all butter route as suggested by Cakespy (the original recipe calls for a shortening and butter blend) as well as skipping the almond extract in favor of using all vanilla.

Candy Cane Cookies
Adapted From Betty Crocker's Cooky Book
Makes 4 dozen

1 cup butter
1 cup sifted icing sugar
1 egg
2 1/2 teaspoons vanilla extract
2 1/2 cups flour
1 teaspoon salt
red food coloring

Preheat oven to 375F.

Cream butter and sugar; add egg and vanilla. Blend thoroughly.

Spoon and measure flour, stir in salt. Add to butter mixture and combine.

Divide dough into two parts; blend red food coloring into one half until desired shade.

Taking small bits of dough from each color, roll each into 4 inch strips on a lightly floured surface. Place strips alongside one another, press gently together and twist. Very important - shape cookies one at a time or dough will become too dry to twist.

Place cookies on parchment lined baking sheet and curve the top of cookie down to form the handle of the candy cane. Bake approximately 9 minutes or until bottoms are just lightly browned. While still warm, remove to cooling rack and if so desired, sprinkle with sugar. Allow to cool completely.

Christmas Collation

2011-12-15T14:21:00.000-08:00

In less than two weeks, Christmas will be here. Two weeks! Best get to baking...

Need a bit of inspiration?

Gingerbread Trees with Lemon Icing

Chocolate Espresso Snowcaps

Peanut Butter Blossoms

Candy Cane Meringue Kisses

Rumballs

Caramels

The Best Sugar Cookies Ever

Gingerbread Bears

Peppermint Patties

Chocolate Dipped Candy Canes

Chocolate Peppermint Roll

Chocolate Dipped Ripple Chips

Gingerbread Houses

Soft Molasses Cookies with White Chocolate

Rumballs

Christmas Morning Breakfast

Vintage Look Christmas Cookies

The next week is going to be busy in my kitchen. I've got the usual Christmas treats planned, including a few new recipes to try. Here's hoping I'm able to photograph and post about a few of them!

Do you have any traditional recipes for the holidays?

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Koek: To Welcome Fall

2011-10-07T13:11:00.000-07:00

Fall has arrived, and without hesitation! It's grey, gloomy, damp, and cold 'round these parts; our poor excuse of a summer seems so far away, already. We've used our wood burning fireplace several times and that seems to be helping somewhat with the seasonal transition...

This cakey Dutch loaf (called 'koek' - phonetically: kook) is heavy and dense and good, even without the typical egg/butter/oil ingredients found in most baked goods. It is full of spice and tastes best sliced thickly and spread generously with butter.

Perfect for fall.

Koek
This recipe makes one loaf but is easily doubled or even quadrupled - throw the extra loaves in the freezer!

2 cups flour
1 cup sugar
1 teaspoon cinnamon
1 teaspoon baking soda
1/4 teaspoon nutmeg
1/2 teaspoon cloves
1/2 teaspoon allspice
1/4 cup corn or Roger's syrup
1 cup cold water

Preheat oven to 350F. Grease and flour a loaf or bread pan. Whisk together dry ingredients. Add syrup and water and beat well to combine. Pour batter into prepared pan and bake 1 hour or until cake tester comes out clean. Cover with tinfoil near end of bake time if the loaf is browning too quickly.

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2011-08-16T20:10:00.001-07:00

Grilled Chicken & Caramelized Onion Pizza

2011-06-24T08:08:00.000-07:00

Um, hi.

Been awhile.

Sorry about that. Life, and stuff - you know?

But pizza! Pizza with grilled chicken, and caramelized onions, on a parmesan-garlic-Italian herbed crust!

It was passable. I thought it was maybe a bit too sweet but Matt loved it, Michael had no complaints and the Bear ate half of one of those pieces shown in the picture (for a 3 year old who practically lives on a diet of soup and beans and eggs, this is a triumph).

Caramelized onions rock my world, for serious. Halve an onion and slice into thin half moons, saute 15 minutes over medium heat with a splash of olive oil and a sprinkle of sugar to encourage caramelization...hello. I toss in a bit of chicken broth after they've softened, just for a bit of body, and right near the end of cooking I drizzle them with just a few drops of red wine vinegar. Come to Mama.

For the crust, I looked up an easy-ish bread maker pizza dough recipe because I didn't feel like kneading. It called for grated parmesan, a fresh clove of garlic and a hefty amount of Italian herbs. If I use this recipe again, I might pre bake the crust before topping it - I found it a little too bready and would have preferred a crispier crust.

So I guess I'm back. Thanks for hanging around. Music, anyone? This is my current favorite song ever: Marlena Shaw's California Soul (A. Skillz Remix). When you click the link, a new tab/window will open and the music will start automatically. Enjoy!

Grilled Chicken & Caramelized Onion Pizza
Serves 6

2 boneless, skinless chicken breasts
1/2 cup tomato sauce
1/2 cup BBQ sauce (we used Kraft's Chicken & Rib)
1 onion, halved and sliced into thin half moons
1 cup mozzarella
salt & pepper
olive oil
1 recipe pizza dough (we used this one)

Season chicken breasts with pepper and grill until juices run clear and chicken is cooked throughout. Chop into bite sized pieces; set aside.

Heat olive oil over medium heat in a large saute or fry pan and add onions. Separate rings as onions cook and soften; about 8 minutes. Season with salt and pepper. Continue cooking until onions begin to brown and caramelize; takes about 15 minutes total. Remove from heat and set aside.

Combine tomato and BBQ sauces; set aside.

If using a pizza stone, preheat oven to 420F and heat stone prior to applying crust. Otherwise, sprinkle a large baking sheet with cornmeal and press out pizza dough to desired thickness.

Spread with tomato-BBQ sauce, then onions - use your fingers to separate clumps. Sprinkle with chicken and then cheese. Bake until crust is golden and cheese has melted and browned, about 20 minutes.

Kitchen Play: Onion-Bacon Salad with Warm Crème Fraîche Dressing

2011-04-04T06:00:00.000-07:00

Whoa. This Kitchen Play thing? Very cool. Have you been following the monthly menus?

Kitchen Play: each month a Progressive Party is hosted. Six food bloggers are assigned one of the following courses: cocktail, amuse bouche, salad, appetizer/soup, entrée and dessert. All six bloggers are challenged to incorporate the same product or kitchen tool into six different courses.

I was expecting this opportunity to challenge me, and challenge it did. I was given the salad dish and the secret ingredient was...

...onions. Fresh dry bulb onions. As opposed to storage onions. Because apparently there is a difference...I wasn't even aware there was a difference!

From the Onions USA website:

Onions can be divided into two categories: spring/summer fresh onions and fall/winter storage onions.

Spring/Summer Fresh Onions
Spring/summer fresh onions are available in yellow, red and white throughout their season, March through August. Fresh onions can be identified by their thin, light-colored skin. Because they have a higher water content, they are typically sweeter and milder than storage onions. This higher water content also makes them more susceptible to bruising.

With its delicate taste, the spring/summer onion is an ideal choice for salads and other fresh and lightly-cooked dishes.

Fall/Winter Storage Onions
Fall/winter storage onions are available August through April. Also available in yellow, red and white, storage onions have multiple layers of thick, dark, papery skin. Storage onions have an intense flavor and a higher percentage of solids.

Storage onions are the best choice for savory dishes that require longer cooking times or more flavor.

When I received information about my Kitchen Play challenge, it was just at the tail end of last season (August), so I was able to acquire the fresh dry bulb onions before storage onions made their way into my produce store. Then just for kicks, I really paid attention to the condition of my fresh onions and, when storage onions came in, I made comparisons. Well. The above descriptions? Bang on. Crazy. Shows how much attention I pay.

But - salad! I hope you like what I've come up with. It was inspired by an Alsace tart I read about in an old issue of Bon Appétit.

I served the salad in bread bowls I made with mini tart shells and one of my favorite pizza dough recipes. I've provided a Martha Stewart pizza dough recipe below but feel free to use any recipe you'd like.

You may wonder about the lemon juice-onion mix: lemon juice takes any sting out of the onions so their flavor remains without being overpowering. We found that the fresh onions are indeed milder than fall storage onions so go with your instincts - taste a slice and make your to lemon or not to lemon decision then!

Onion-Bacon Salad with Warm Crème Fraîche Dressing

Serves 2

dressing:
2 tablespoons crème fraîche (I found some in store but you can make your own as well)
1/2 cup sour cream
salt and pepper to taste

salad:
6 ounces bacon, cooked and roughly chopped, divided
1 small fresh onion, halved and very thinly sliced
juice of half a lemon
4 cups field greens mix

Peel onion. Stand onion on its end and cut in half. Slice onion into very thin half rings using a mandoline or a sharp knife. Place in a small bowl and toss with juice of half a lemon.

Blend crème fraîche and sour cream in a small heavy bottomed saucepan over very low heat till warm. Stir in 1 ounce of the chopped bacon. Season to taste with salt and freshly ground black pepper.

Toss salad greens with onions. Place onto 2 serving plates or in bread bowls. Drizzle with warmed dressing and garnish with reserved 5 ounces bacon. Serve.

Pizza Dough Bread Bowls
Makes four 4 1/2 inch tart shells
Martha Stewart

1/2 cup warm water
1/4 teaspoon sugar
1 teaspoon yeast
1 tablespoon olive oil
1 1/2 cups flour
3/4 teaspoon salt

Stir water, sugar and yeast in a bowl until yeast is foamy.

Measure flour into a large bowl and stir in salt. Add the oil and the yeast mixture. Stir till flour is incorporated and dough becomes stiff. On a lightly floured surface, knead several minutes till dough becomes smooth. Shape dough into ball.

Place dough into an oiled bowl. Cover with plastic wrap and let rise in a warm spot till doubled, about 45 minutes. Remove plastic wrap, punch down dough. Fold dough into itself a few times and leave smooth side up. Let rise a second time till doubled, about 45 minutes.

You can also use a breadmaker: measure the water, sugar, yeast and olive oil into the bowl of your machine. Add the flour and salt. Set to 'dough' and press Start. Once the cycle is complete, proceed as follows:

Punch down dough and place on clean work surface. Cut into 4 equal pieces. Loosely cover 3 dough pieces with plastic wrap.

Roll out each dough piece into a 5 inch circle. Fit into tart shells, lightly pressing dough to fluted sides. Leave any overhang. Prick with a fork several times and fill with pie weights or dried beans. Bake till lightly browned.

Alternatively, you could drape each rolled out piece of dough over a bowl-shaped heat-tolerant item. I did this with a small brioche pan for one of my bowls, just to see how it would turn out. I found the fluted aspect didn't come through as well as I would have liked though.

Lucky for you, this year's fresh onions are most likely on the market already, till August, so go pick some up and after you've tried my recipe (you'll try it, right??), come back and let me know what you think - and don't forget to enter the blogger contest for $100! All you have to do is try the recipe - even if it doesn't work for you or you don't like it - and then you can enter!

Onion Prep Tips

Prepare onions as close to cooking or serving time as possible.
An onion's flavor deteriorates and its aroma intensifies over time.
Refrigerate onions 30 minutes before preparation to prevent tearing.
To remove the smell of onions, rub hands and equipment with lemon
juice or salt.
Store your onions in a cool, dry ventilated place – not in the refrigerator.
Lack of air movement reduces storage life.

For more information on onions of all kinds plus recipes and more, head over to the National Onion Association's website!

I was compensated in cash to create my own recipe using the secret ingredient 'onions' however I purchased all ingredients for the recipe myself.

Blueberry Crisp

2011-03-21T00:01:00.000-07:00

If you don't have anything nice to say, don't say anything at all.

Blueberry Crisp
Serves 8
Martha Stewart

filling:
6 cups blueberries
1/2 cup sugar
1 tablespoon cornstarch
1 teaspoon lemon juice
1/4 teaspoon coarse salt

topping:
3/4 cup flour
1/2 cup rolled oats
1/2 teaspoon baking powder
1/2 teaspoon coarse salt
6 tablespoons unsalted butter, softened
1/3 cup sugar

Preheat oven to 375F.

Make the filling: mix blueberries, sugar, cornstarch, lemon juice and salt in a bowl. Transfer to an 8 inch square baking dish.

Make the topping: stir together flour, oats, baking powder and salt. Cream butter and sugar in a mixer until pale and fluffy. Stir dry ingredients into the butter. Using hands, squeeze topping pieces together into clumps.

Sprinkle topping evenly over filling and bake until bubbling in center and brown on top, about an hour. Transfer to cooling rack and allow to sit for 30 minutes before serving.

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Chicken Souvlaki

2011-03-06T22:00:00.000-08:00

I love Mediterranean food: it's typically light and fresh, healthier than not, and it's just delicious. Plus - pita and tzatziki? Hello.

This recipe is one of the best souvlaki recipes I've tried to date. It tastes like souvlaki is supposed to taste. We used a cast iron grill pan on the stovetop this time but have previously used an outdoor BBQ with fantastic results.

Chicken Souvlaki
Williams-Sonoma
Serves 6

3 tablespoons olive oil
2 tablespoons white wine
1 tablespoon lemon juice
1/4 cup minced yellow onion
1 clove garlic, minced
2 bay leaves, broken or chopped into tiny pieces
1 teaspoon dried oregano
salt and ground pepper to taste
1 pound boneless, skinless chicken cut into 1 inch pieces
lemon wedges for garnish
flat leaf parsley for garnish

In a bowl, stir together the oil, wine, lemon juice, onion, garlic, bay leaves, oregano, salt and pepper. Add the chicken and turn to coat evenly. Cover and refrigerate at least 1 hour or up to overnight. Prepare a medium-hot fire in a charcoal grill or preheat a cast iron grill pan. If using bamboo skewers, soak in water. Remove chicken from marinade and drain bamboo skewers, if using. Thread chicken onto skewers and grill, turning once, until chicken is opaque throughout, about 3 to 4 minutes per side. Season with salt and pepper. Transfer to platter and garnish with lemon wedges and parsley. Serve.

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Peanut Butter M&M Cookies

2011-02-24T13:00:00.000-08:00

There has been a jar of mini M&Ms in my baking cupboard since just before Christmas. I cannot, for the life of me, remember why I bought them. They catch my eye every time I open that particular cupboard and I've been waiting for the perfect opportunity to use them. Peanut butter M&M cookies? Yes please!

A peanut butter cookie is only as good as it's texture. They should be soft, but not overly chewy; firm but with a bit of crumble. Am I peanut butter cookie snob? Don't answer that...

These didn't quite meet my criteria, but the M&Ms were a fantastic addition. Perhaps a shorter bake time next go-round will improve the texture for me. I'm not sure I'll be able to make peanut butter cookies without M&Ms now. Matt thought the cookies were great and the Bear, well, if it's a cookie, it's awesome. He approved.

Peanut Butter M&M Cookies
Pennies on a Platter
Makes 2-3 dozen

1 3/4 cups flour
1/2 teaspoon salt
1 teaspoon baking soda
1/2 cup shortening or butter for a flatter cookie
1/2 cup sugar
1/2 cup brown sugar
1/2 cup peanut butter
1 egg
1 teaspoon vanilla
2 tablespoons milk
1/2 large bag M&Ms

Preheat oven to 350F. Line baking sheets with parchment or silpat. Whisk together the flour, salt and baking soda in a medium bowl, set aside. With a hand or stand mixer, cream the shortening (or butter), sugars and peanut butter. Stir in the egg, vanilla and milk. Add the dry ingredients and mix till just combined. Using a wooden spoon, gently stir in the M&Ms.

Drop by tablespoons onto baking sheets and lightly press down with a fork to barely flatten cookies. Bake 10 minutes; let cool on wire racks.

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Broccoli Cheddar Soup

2011-02-20T10:00:00.000-08:00

Since Mike moved in, we've been adding more and more cans of soup to the cupboard. He's got me all into soup and sandwich lunches now! The Bear loves soup of any kind, as long as he gets to crumble crackers into it...

I spotted Tracy's post about broccoli-cheddar soup (with mustardy croutons!!) and decided to give it a try for dinner a few nights ago.

This isn't an unhealthy soup, I promise. There's all of that broccoli of course, and to thicken? Just a couple of potatoes. A few healthy glugs of chicken broth, a fistful of cheddar, a good grainy mustard to season and combined with the usual onion and garlic suspects...soup! Next time I'll try a bit less garlic as we found it overpowered the flavor of the broccoli, but overall a delicious recipe.

Matt found he preferred the soup without the croutons; the Bear gobbled up his portion with no issues. I was just starting to feel flu-y and Mike was just getting over his flu so neither of us had dinner that night, but we re heated it for lunch the next day and it was good. The croutons...oh, the croutons. I suggest making them twice: the second batch to replace the first that will mysteriously disappear a long time before the meal is served. They're that good.

Broccoli Cheddar Soup
Shutterbean
Serves 4-6

croutons:
6 ounces whole wheat bread torn into pieces, about 3 cups worth
2 tablespoons salted butter, melted
3 tablespoons olive oil
2 tablespoons whole grain mustard
sea salt

soup:
2 tablespoons olive oil
1 shallot, chopped
pinch salt
1 medium onion, chopped
1 large potato, peeled and diced small
2 cloves garlic, finely chopped
32 ounces chicken or vegetable broth
1 large head broccoli, chopped into florets
3/4 cup freshly grated aged cheddar
2 teaspoons whole grain mustard
paprika, for garnish

Preheat oven to 350F. In a large bowl, mix melted butter with olive oil and mustard. Stir well and add bread. Mix until all bread chunks are coated. Place on a baking sheet, sprinkle with sea salt and bake till croutons are nicely browned, about 10-15 minutes. Stir the croutons once or twice during baking.

In a large stock pot, add 2 tablespoons olive oil and saute the onions and shallots with a pinch of salt until translucent and softened. Add the potato and continue cooking another 4 minutes. Cover the pot. Add the garlic and broth and bring to a boil. Cook until potatoes are tender. Add broccoli and cook another 4-5 minutes until broccoli is tender.

Remove soup from the heat and puree with a blender or immersion blender. Add half of the shredded cheddar cheese as well as the mustard. Continue blending and add remaining cheese. Serve soup in bowls garnished with cheddar, croutons and a sprinkling of paprika.

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Whiskey Glazed Carrots

2011-02-16T21:10:00.000-08:00

We held a small (belated) 'house-iversary' dinner for our parents and Matt's brother and sister in law a few weekends ago, to thank them for their help and support in the purchase of our home. We're very grateful for our families, and realize that not everyone has as close-knit a family such as ours.

So what better way to say thank you than with food?

I made tourtiere, a traditional Quebecois meat pie. More to come on that, in another post...

A sweeter side dish is recommended with tourtiere so we served whiskey glazed carrots. They were spectacular although the glaze could have reduced more than the recommended five minutes - next time I'll trust my instincts instead of rigidly following the recipe, and let it reduce longer.

Whiskey Glazed Carrots
The Pioneer Woman
Serves 8

1/2 cup butter, divided
2 pounds carrots, peeled and sliced into coins
1/2 cup whiskey
3/4 to 1 cup brown sugar
salt and pepper

Melt 1 tablespoon butter in a large skillet over high heat. Add carrots in two or three batches, cooking for 60-90 seconds each batch. Remove from skillet.

Add whiskey to skillet and allow to evaporate 30 seconds. Reduce heat to medium and add remaining butter. When butter melts, sprinkle brown sugar over top and stir together.

Add all carrots to skillet. Cover and continue cooking 5 minutes. Remove lid and add salt and pepper to taste. Cook until carrots are done and glaze is thick, about 5 minutes. Pour on platter and serve.

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Mike's Jerk Chicken with Beans & Rice, Coleslaw & Creamy Dressing

2011-02-09T00:30:00.000-08:00

The first time Mike made this for us, it blew my mind. The second time he made it, I wondered why we waited so long. It's that good.

Use whatever quantity of chicken you need; simply increase or decrease the amount of jerk mixture as required. Do use bone-in, skin-on chicken - not only is it more affordable, it is juicier and more flavorful.

Wash your rice! Washing rice before cooking removes excess starch and creates lighter, fluffier rice. Simply place your rice in a fine meshed strainer and rinse well under the tap or place the rice in a bowl and run water into it, squeezing the grains with your hands until the water runs clear. It's cathartic, for both you and the rice!

Plating: rice and beans, then coleslaw and dressing, then chicken. Or just pile it all haphazardly on the plate and dig in. The sooner the better.

Mike's Jerk Chicken

2 tablespoons Grace Jerk Seasoning
2 cups water
bone-in, skin-on chicken (we've tried drumettes and breasts with back attached; use what you like)

Preheat oven to 375F.

Combine jerk seasoning and water; set aside. Arrange chicken in a baking dish and pour jerk mixture over top. If necessary, add more water to cover chicken.

Roast uncovered one hour, turning chicken every 20 minutes, then reduce oven temperature to 350F and continue roasting another 1-3 hours (still turning chicken every 20 minutes) or until chicken is cooked through. Serve with beans and rice, coleslaw and dressing.

Beans & Rice

3 cups rice
4 1/2 cups water
1 can red kidney beans

Wash rice using cool clean water, changing the water as necessary, until water runs clear. Rinse kidney beans.

Combine all ingredients in rice cooker or heavy bottomed pot on stovetop and cook as usual.

Creamy Dressing

4 tablespoons mayonnaise
1 tablespoon granulated garlic
1/2 teaspoon pepper
1/2 teaspoon paprika
1-2 tablespoons brown sugar, to taste
1/4 cup heavy cream

Whisk all ingredients and refrigerate until ready to use. Serve with a homemade or store bought coleslaw blend (shredded cabbage and carrots).

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Bacon Pancakes

2011-01-26T09:50:00.000-08:00

You win some, you lose some.

This recipe wasn't a hit for us. In fact, I was the only one who tried them - save for the bacon I removed from several pancakes for Tika to munch on.

Onto the list of complaints...the pancakes themselves were rubbery and flat. I've made better pancakes. The pancake area surrounding the bacon was soggy and not the sort of texture I'd want to experience first thing in the morning.

As far as praise...the flavor? Amazing. Matt suggested cooking the bacon first, chopping it up and adding it to the pancake batter then frying the pancakes in a small amount of bacon grease to retain the flavor but to omit the strange texture. I thought that was a good idea.

I love the look of the pancakes, though. They're neat. Sorry, Martha...we didn't really dig this one.

Bacon Pancakes
Martha Stewart
Makes 8

1 cup flour
2 tablespoons sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon coarse salt
1 1/4 cups buttermilk
2 tablespoons unsalted butter, melted
1 large egg
8 slices bacon

Preheat oven to 200F.

Combine flour, sugar, baking powder, baking soda and salt in a small bowl. In a large bowl, whisk together buttermilk, butter and egg. Add flour mixture and mix until just moistened with small to medium lumps.

Cook bacon over medium high heat in a large skillet. Drain all but 1 teaspoon fat from skillet. Heat skillet to medium.

Pour 1/4 cupfuls batter into skillet and top each with a bacon slice. Cook until bubbles appear on top of pancakes, about 2 minutes. With a spatula, carefully flip pancakes and cook until browned on underside; 2 minutes. Transfer to a platter with bacon side up and loosely tent with foil. Keep pancakes warm in oven and repeat with remaining batter.

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Chicken Strips

2011-01-23T12:30:00.000-08:00

In an effort to sway the Bear's opinion on chicken strips (he doesn't like them - whaaaat??), we tried this simple, kid-friendly recipe and accompanied them with Mike's homemade honey mustard dip and french fries (he likes french fries!). To add a bit of 'healthy' to the meal, I threw together a broccoli salad.

There's nothing fancy about these chicken strips - you'll notice a distinct lack of herbs or spices, and the coating is also very simple. They are perfect for choosy kids or for a quick, easy meal. Don't skimp on the buttermilk marinating time - it renders the chicken moist and tender instead of dry and tough. Don't have buttermilk? Add a half tablespoon vinegar to a half cup regular milk and allow to sit for ten minutes.

We found that baking wasn't enough to brown the coating. The chicken cooked through moist and juicy but the panko crumbs stayed an anemic pale color. Since we had a pot of oil going for the french fries anyway, we gave them a quick fry to crisp and brown the coating and that worked well.

Don't forget to serve some sort of dip alongside the strips - plum sauce, ketchup, whatever you like!

Side note - these would make fantastic appetizers. Cut the chicken smaller than you would for dinner portions, thread onto a skewer and bake as below. They could be served set in small glasses of your chosen dip or set out with a selection of dipping sauces for guests to choose from.

Chicken Strips
Simple Bites

1 lb chicken, fillets or breasts cut into strips
1/2 cup buttermilk
salt and pepper
1/2 teaspoon paprika
1 cup corn flakes, crushed into fine crumbs
1 cup panko bread crumbs

In a small bowl, mix buttermilk, salt, pepper and paprika. Add chicken and marinate at least 30 minutes. Preheat oven to 375F. Combine corn flakes and panko, season with salt and pepper (plus any other herbs or spices you desire) and place on a plate. Coat one or two pieces of chicken at a time in the breadcrumb mixture and place on a greased wire rack on a baking sheet. Bake 8-10 minutes or until thoroughly cooked and golden.

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Buttermilk Biscuits

2011-01-21T12:25:00.000-08:00

I've been MIA for awhile, haven't I? The new year brought about several changes for we three, and our home, that have kept us busy....

Our basement flooded just over a week ago, due to a foot of snow melting in twenty-four hours plus endless, heavy rain that started the day after the snow fell and continued for the next five or six days. It was as unpleasant as you can imagine. Thankfully, the water has now stopped seeping up through the foundation, the house has a functioning sump pump, and our basement is unfinished so nothing was damaged save for our weary backs.

We've also welcomed a good friend - Mike - into our home and he came with an absolutely wonderful dog (you may have seen my introductory tweet...). Tika (tee-Kah) the chihuahua has adapted well to her new living situation and I've happily been appointed her 'mom'. She and Frank the cat started off instantly distrustful of one another but have settled into an I'll-put-up-with-you truce - we're hoping they'll become friendly with each other...eventually.

The Bear is developing in leaps and bounds. He's talking a mile a minute, in full sentences! He will, for example, request a specific movie (Cars being the current favorite with CHiPs reruns a close second) or tell us where he's driving his Hot Wheels car (Grandma's house, usually). We're regaled with stories of preschool (baking cookies) and he loves to pray for his meals (mentioning everyone he can think, of during said prayers). He's also loving on Tika-dog: he loves to watch her race around and asks me to help him pet her frequently. Bear's physical ability is steadily improving as well. He is able to walk quite far without any assistance and thoroughly impressed his preschool aide this past week by walking independently from one play center to the next.

Now that it seems we've settled back into normalcy (fingers crossed, knock on wood), I'm feeling the desire to bake and cook again. Enter buttermilk biscuits.

Ok - I am loving these. They're the perfect texture and make a beautiful vehicle for sweet and savory (grape jelly! eggs!). We dipped them in a ham and cannellini bean soup. Matt thought they needed a bit more salt; I'd used unsalted butter and although I found them fine, I'll probably use salted butter next time around.

Buttermilk Biscuits
via Honey & Jam who adapted it from Food & Wine

4 cups flour, plus more for dusting
1 teaspoon salt
1 1/2 tablespoons baking powder
1 teaspoon baking soda
1 cup salted butter, cubed and chilled, plus more for spreading
1 1/2 cups buttermilk

Preheat the oven to 400F and position racks in the upper and lower thirds. Line 2 baking sheets with parchment paper. In a large bowl, whisk the flour with the salt, baking powder and baking soda.

Cut in the butter until it is the size of small peas. Add the buttermilk and stir until a shaggy dough forms. Turn the dough out onto a floured surface; knead until it comes together. Pat the dough 3/4 inch thick.

Using a 3 1/2-inch round cutter, cut out as many biscuits as possible. Reroll the scraps and cut out more biscuits. Transfer the biscuits to the baking sheets and bake for about 30 minutes, until golden and risen, shifting the pans halfway through baking. Let the biscuits cool.

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Quick & Easy Seasonings

2011-01-04T14:30:00.000-08:00

As one of our homemade Christmas gifts, I mixed up these seasoning blends. Easy, inexpensive and delicious. Packaged them in small jars found at the thrift store with labels easily printed out at home.

Rubs should be applied lightly with fingertips and don't need time like a marinade does - rub on, grill (or bake/roast/what have you).

Who needs sodium-packed storebought blends when making your own is as easy as this??

Chile Rub
Makes 10 teaspoons
Martha Stewart

1 tablespoon plus 1 teaspoon chili powder
2 teaspoons ground cumin
1 teaspoons brown sugar
1 teaspoon dried oregano
1 teaspoon coarse salt

Combine all ingredients and store in an airtight container. Suggested uses include whole chicken or turkey, pork and most cuts of beef.

Curry Rub
Makes 10 teaspoons
Martha Stewart

4 teaspoons curry powder
1 1/2 teaspoons ground coriander
1 1/2 teaspoons coarse salt
1 teaspoon ground ginger
1 teaspoon ground cumin
1/2 teaspoon ground pepper
1/2 teaspoon sugar

Combine all ingredients and store in an airtight container. Suggested uses include lamb, chicken and shrimp.

Spicy Paprika Rub
Makes 9 teaspoons
Martha Stewart

4 teaspoons paprika
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground cayenne
1/2 teaspoon ground allspice

Combine all ingredients and store in an airtight container. Suggested uses include salmon, skirt steak, pork and whole chicken - fattier the better.

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Christmas Ifs

2010-12-25T15:15:00.000-08:00

If I decorate my house perfectly with plaid bows, strands of twinkling lights and shiny balls, but do not show love to my family, I'm just another decorator.

If I slave away in the kitchen baking dozens of Christmas cookies, preparing gourmet meals and arranging a beautifully adorned table at mealtime, but do not show love to my family, I'm just another cook.

If I work at the soup kitchens, carol in the nursing homes, and give all that I have to charity, but do not show love to my family, it profits me nothing.

If I trim the tree with shimmering angels and crocheted snowflakes, attend a myriad of holiday parties, and sing in the choir's cantata but do not focus on Christ, I have missed the point.

Love stops the cooking to hug the child.

Love sets aside the decorating to kiss the husband.

Love is kind, though harried and tired.

Love doesn't envy another's home that has coordinated Christmas china and table linens.

Love doesn't yell at the kids to get out of the way, but is thankful they are there to be in the way.

Love doesn't give only to those who are able to give in return, but rejoices in giving to those who can't.

Love bears all things, believes all things, hopes all things, endures all things.

Love never fails.

Video games will break, pearl necklaces will be lost, golf clubs will rust, but giving the gift of love will endure.

Merry Christmas, friends.

Rumballs

2010-12-23T08:00:00.000-08:00

My first time making rumballs. I've never actually had a rumball prior to this occasion...

According to my husband (who has had rumballs before), these weren't bad. A bit on the dry side but not excessively so - an extra splash or two of rum would take care of that problem with no ill-effect. More rum? Yes please!

I'll probably try a different recipe next time, just to see what's out there. Hey...do you have a recipe I could try?

Rumballs
*no source cited because I can't remember where I got the recipe...*

2 1/2 cups crushed vanilla wafers
2 tablespoons cocoa
1 1/4 cup powdered sugar
1/2 cup spiced rum
2 tablespoons corn syrup
1 cup crushed almonds

Sift cocoa with 1 cup of the powdered sugar. Stir in the rum and syrup. Add crushed wafers and nuts; mix together thoroughly.

Form into balls and dredge with remaining powdered sugar.

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Candy Cane Meringue Kisses

2010-12-22T07:20:00.000-08:00

The first time I tried a meringue cookie I remember thinking that it was the strangest thing I'd ever put into my mouth. Food-wise, that is. ~~I've put other fascinating things into my mouth but~~ this is heading off onto an uncharted and most likely unwelcome tangent so I'll end it now...

...annnnd meringue candy cane kisses! So pretty, no? The texture of a meringue cookie is interesting: very light and airy but with a delicate crunch as you bite into it. These particular cookies are flavored with peppermint but you could substitute vanilla, almond, whatever you'd like, really.

Meringue cookies make lovely gifts and require the barest minimum of packaging - something that allows the receiver to see what's inside works nicely here.

I'm probably going to regret this but...what's the strangest thing you've ever put in your mouth?

Candy Cane Kisses
Canadian Living
Makes 70

2 egg whites
pinch cream of tartar
1/4 teaspoon peppermint extract
1/2 cup sugar
red or green paste food coloring

Line 2 baking sheets with parchment and set aside. In a medium bowl, beat egg whites with cream of tartar until soft peaks form. Beat in peppermint, then sugar about 2 tablespoons at a time, until stiff glossy peaks form.

Fit a pastry bag with 1/4 inch plain tip. Use a small clean paintbrush or cotton swab to brush the inside of the bag with 2 stripes of the food coloring, opposite one another. Preheat oven to 200F. Spoon meringue into pastry bag. Pipe 1 inch cookie kisses onto baking sheets, 1 inch apart.

Bake until cookies are dry, about 1 1/2 hours. Turn off the oven and let cookies remain in the oven another 30 minutes. Transfer to a wire rack and let cool completely. Cookies will keep up to 1 week stored in an air tight container.

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Shepherd's (or Cottage) Pie

2010-12-21T22:30:00.000-08:00

It's not very often that we are missing something from the list of ingredients for ~~Shepherd's Pie~~ Cottage Pie (Shepherd's Pie is made with lamb, Cottage Pie is made with beef but I've always called it Shepherd's Pie no matter the meat).

For some reason, Shepherd's Pie rarely makes it on the menu but I'm aiming to change that. Winter is the season for hearty comfort foods such as this!

What's your favorite comfort food?

Shepherd's Pie
Simply Recipes
Serves 4

1 1/2 pounds ground beef
1 onion, chopped
1 - 2 cups vegetables (carrots, corn, peas, etc)
1 1/2 - 2 pounds potatoes (about 3 large)
1/2 cup butter, divided
1/2 cup beef broth
1 teaspoon Worcestershire sauce
salt and pepper

Peel and quarter the potatoes; boil in salted water until fork-tender. While potatoes are cooking, melt 4 tablespoons of the butter in a large frying pan. Saute the onions over medium heat until soft and nearly translucent. Add vegetables according to how long they'll take to cook - carrots in first, corn and peas nearer to the end of cooking time. Add the beef and saute until browned. Season with salt and pepper. Add Worcestershire sauce and 1/4 cup of beef broth; cook uncovered over low heat for 10 minutes, adding remaining beef broth gradually, as needed.

Mash potatoes in a bowl with remaining 4 tablespoons butter and season to taste. Distribute beef mixture in a baking dish and top with mashed potatoes. Bake at 400F until browned, about 30 minutes. Broil in last few minutes of baking, if necessary, to complete browning of potatoes.

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Peanut Butter Blossoms

2010-12-20T09:40:00.000-08:00

When I first saw a picture of these cookies I thought "I want to make those."

Then I made them.

And...meh. Don't get me wrong - this is a perfectly good peanut butter cookie recipe, and the chocolate Kiss on top is nice but...the whole package just didn't do it for me.

Have you ever made something that you had high hopes for that, in the end, didn't meet your expectations?

Peanut Butter Blossoms
How Sweet It Is
Makes 48

1 cup unsalted butter, softened
1 1/2 cups peanut butter
1 cup sugar
1 cup packed brown sugar
2 eggs
1 teaspoon vanilla
3 1/2 cup flour
2 teaspoons baking soda
1/2 teaspoon salt
2 tablespoons milk
1/2 cup sugar for rolling
48 Hershey's Kisses, unwrapped

Preheat oven to 375F. Cream butter and peanut butter till smooth. Add sugars and cream for 2 to 3 minutes. Add eggs, one at a time, beating till combined. Stir in vanilla. Add flour, baking soda and salt, mixing until just combined. Add milk. Cover and refrigerate for 30 minutes or up to 2 days.

Roll dough into 1 inch balls and roll in sugar. Place on baking sheets about 1 inch apart. Bake for 5 minutes, remove from oven and press 1 Kiss into the middle of each cookie. Return to the oven and bake an additional 2 to 3 minutes. Remove and let cool completely.

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Chocolate Espresso Snowcaps

2010-12-17T18:30:00.001-08:00

Hold the phone. Christmas (yes, I said Christmas, get over it) is only how many days away? I'm thankful to be on top of my baking projects so far this year...yes, there have been a few recipes tossed directly into the trash (who's counting? Not me!) but I think I've finally found my kitchen mojo again, thank goodness.

So, these cookies. Did they ever test my patience. The dough is sticky and very, very soft. Do not attempt to shape them without allowing them a good sit in the fridge or even the freezer - I went so far as to return the bowl of dough to the fridge between setting up sheets of oven-ready cookies. Running my hands under cold water just before shaping helped as well.

Despite being one of the most finicky cookies I've ever made, they are delicious. I underbaked them just slightly because I prefer a chewier cookie, but even with the underbaking there is a slight crackle when biting into them. The espresso powder gave these cookies a whole new dimension that even myself, not a coffee drinker, enjoyed. However! I doubled the recipe and instead of using eight teaspoons, used only six. I suggest taking into account the preferences of those who will be eating these cookies, and use the appropriate amount of espresso powder based on that.

I was asked if instant coffee would work in place of the espresso powder and in my opinion, I do believe it's possible. My suggestion is to heat the tablespoon of milk and use it to dissolve the instant coffee granules.

What's the most finicky cookie you've ever made?

Chocolate Espresso Snowcaps
Martha Stewart
Makes 18

1/2 cup flour
1/4 cup unsweetened cocoa powder
4 teaspoons instant espresso powder
1 teaspoon baking powder
1/8 teaspoon salt
4 tablespoons unsalted butter
2/3 cup packed brown sugar
1 large egg
4 ounces bitter or semi sweet chocolate, melted and cooled
1 tablespoon milk
powdered sugar for rolling

Sift together flour, cocoa, espresso powder, baking powder and salt in a medium bowl. In a large bowl, cream butter and brown sugar till light and fluffy. Beat in egg until well combined; mix in cooled chocolate. With mixer on low, add flour mixture gradually. Beat in milk until just combined. Refrigerate until firm, about 45 minutes.

Preheat oven to 350F. Line baking sheets with parchment and set aside. Shape dough into 1 inch balls. Pour powdered sugar into a medium bowl and working in batches, roll balls in the sugar twice, letting them sit in the sugar between coatings. There should be no dark dough visible.

Place cookies on baking sheets, 2 inches apart, and bake until cookies have spread and coating is cracked, about 12-14 minutes. Cookies will be soft to the touch. Cool cookies on wire rack.

Cookies will keep for up to a week in an airtight container at room temperature.

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