Louanne's Kitchen

Update

noreply@blogger.com (Louanne Bertrand) — Tue, 14 Feb 2012 11:06:00 +0000

Thank you for all of your emails inquiring about my well-being. I'm on a break, as my dad is in hospice due to end-stage lung & brain cancer. I will definitely be back, just not sure when that will be. Please keep my family in your thoughts and prayers.

Chicken Fajita Stuffed Poblano Peppers

noreply@blogger.com (Louanne Bertrand) — Sun, 22 Jan 2012 21:51:00 +0000

So, why a poblano stuffed with chicken fajitas? Well, we have a new Mexican restaurant in town, and last week when we had dinner there, I ordered Chicken Poblano. I loved it - in fact, I don't think I'd ever eaten a Mexican dish that I liked as well before. Of course, I had to recreate it at home. Now, my dish is not exact, as the restaurant version had a green chile cream sauce drizzle, and while I considered making one myself, I decided that I liked the dish as is.

After I made these, I called my sister to tell her that I wished she lived closer - this is her kind of dish. Mine, too, actually. My husband, not so much. The child, not at all. Anyway, I am putting one of the peppers into the freezer for her, and I'll eat the others during the week. If you have a craving for some delicious Tex-Mex, this will definitely hit the spot!

Chicken Fajita Stuffed Poblano Peppers
4 poblano peppers
1 lb chicken breasts, trimmed and sliced into 2" slices
1 green bell pepper, sliced into thin strips,
1 medium onion, sliced into strips
1 cup salsa verde (I used La Costena - Walmart has it)
2-3 tablespoons Fajita Magic or your favorite fajita seasoning
2 tablespoons oil
1/2 cup shredded cheese, ie Chihuahua or Monterey Jack (Walmart sells Chihuahua cheese)
Garnishes: pico de gallo, guacamole, sour cream or Greek yogurt

Season the chicken breast with the Fajita Magic and allow to marinate in the refrigerator for about 15-30 minutes.

While chicken is marinating, prepare your poblano peppers.

Position your oven rack about 4 inches from the broiler and turn your broiler on high. Line a large rimmed baking pan with foil.

With a paring knife, slice the chiles from stem to tip and place on prepared baking pan.

Broil until blackened, about 6 to 8 minutes. Turn them every 2 minutes or so, to allow them to blacken all over. Remove from the oven and reduce heat to 375 degrees.

Allow the peppers to cool, then peel off the skins and cut out the seed cores, leaving the stems on. I used a paper towel to get remove the remaining seeds - don't rinse your peppers.

Place peppers aside and make fajitas.

Heat one tablespoon of the oil in a large skillet, add the sliced bell pepper and onion, cook for about 5 minutes.

Add the remaining tablespoon of oil, if needed, and place chicken in the skillet with the peppers and onions.

Cook for 8 minutes, then add the 1 cup of salsa verde.

Cook on medium high, until salsa verde evaporates and chicken is cooked through; set aside.

Spray a 13x9 baking dish with nonstick spray and set aside.

Stuff each poblano pepper with 1/4 of the chicken fajitas.

Place each stuffed pepper in the prepare baking dish.

Cover each pepper with 1/4 of the shredded cheese.

Bake for 30 minutes or until cheese is bubbly and brown in spots.

Serve with garnishes, if desired.

Pico de gallo

3 Roma tomatoes, seeded and diced

1/2 small onion, diced

2 tablespoons minced cilantro

1 teaspoon of fresh lime juice, optional

Mix together, stir in lime juice, and use immediately.

Banana Nut Bread (grain & gluten free)

noreply@blogger.com (Louanne Bertrand) — Thu, 19 Jan 2012 20:49:00 +0000

Ok, I didn't plan on making banana bread. In fact, I was making Orange Walnut Crumble Cakes from Daily Bites, but I was tired and not in the mood to dollop batter into cupcake liners. I decided to use my new loaf pan that I bought for gluten-free baking, and the next thing I know I was peeling a banana and tossing it into the batter. I know there seems to be a disconnect between the two, but the loaf pan got me thinking about loaf breads, which lead to banana bread, and well, there you have it.
So, if you're a friend on Facebook, you saw my evening happy post - finally, a great-tasting, gluten and grain-free loaf bread. I've had many failures, even following recipes. From cookbooks. Dismal. Soggy. Ick...
But, not this one. This. Is. Really. Good. Better yet, if you are watching your carbs, you'll be really happy because I used erythritol. My sugar eaters - worry not - all versions of the recipe are included. I have visions of cranberry-orange bread and lemon-poppy seed bread dancing in my head...

Banana Nut Bread
1/4 cup coconut flour
2 teaspoons tapioca or arrowroot starch
2 tablespoons ground golden flax seed
2 large eggs
1 banana, peeled
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon salt
1/4 teaspoon baking soda
1/3 cup erythritol + 1/4 cup water or 1/4 cup honey or dark maple syrup - don't use the water with honey or syrup
2 teaspoons vanilla extract
1/2 cup pecans, toasted and chopped
Preheat the oven to 350 degrees.
Grease and line a 3x7 loaf pan with parchment.
In a large bowl, combine the coconut flour, tapioca or arrowroot starch, ground flax seed, salt, and baking soda - whisk together.
In a separate bowl, beat the eggs, banana, cinnamon, ginger, erythritol, water, and vanilla to combine.
Pour the wet ingredients into the dry and stir to combine thoroughly.
Fold in the pecans.
Pour into prepared pan.
Bake for 40-45 minutes, or until toothpick inserted comes out clean.

Linked to these terrific blogs...
Bizzy Bakes

Crawfish and Shrimp Etouffee with Bronzed Catfish

noreply@blogger.com (Louanne Bertrand) — Fri, 13 Jan 2012 13:41:00 +0000

Happy New Year, everyone! Sorry for the long absence, but I've been preoccupied with family issues. But, I'm back!
So, winter is officially here in south Louisiana,and with that, all of our wonderful, more heartier fare is on everyone's dinner table. My husband is a picky eater, but he's always happy to eat most Cajun or Creole dishes, so I take advantage of this time of the year, making gumbos and etouffees. Just like any Louisiana dish, every cook has their own version of etouffee. Some recipes start with a roux, and others, like my version, do not. You can use crawfish, shrimp, a combination of both, or even chicken. In today's post, I used both crawfish and shrimp.
Because I was in the mood for catfish, I decided to go all out and serve the étouffée over my bronzed catfish. The husband, however, ate his over rice. While he likes catfish, he only eats it fried. This is a perfect dish for a cold, wintery night - enjoy!

Crawfish and Shrimp Etouffee

1 stick unsalted butter

1 large onion, diced

1 large green bell pepper, diced

3 stalks celery, diced

1 tablespoon minced garlic

2 tablespoons no-salt added Cajun or Creole seasoning

1 teaspoon dried thyme

2 bay leaves

2 pounds peeled seafood (shrimp, crawfish or combination of both)

2 ½ cups shrimp stock or water

1 tablespoon cornstarch

Salt and cayenne to taste

2 tablespoons chopped fresh parsley, plus more for garnish

1 tablespoon green onions, plus more for garnish

Hot cooked rice

Melt the butter in a large heavy pot over medium heat.

Add the onions, bell peppers, celery, garlic, and seasoning.

Cook for about 15 minutes, or until soft.

Add 2 cups of the stock or water, bring to a boil.

Cook uncovered and over high heat, until liquid is reduced by half.

Add crawfish tails and return to a boil, cooking for 10 minutes.

Add shrimp and return to boil.

Stir cornstarch into remaining ½ cup of water and add to étouffée, cooking for another 10 minutes, or until thickened and shrimp is cooked.

Add salt and cayenne to taste, stir in 2 tablespoons parsley and 1 tablespoon green onions, and serve over rice and/or bronzed catfish.

Garnish with additional parsley and green onions, if desired.

Bronzed Catfish

4 catfish fillets

1 tablespoon unsalted butter

1 tablespoon extra virgin olive oil

Bronzed Seasoning

1 teaspoon dried basil

1 teaspoon dried oregano

1 teaspoon dried thyme

1 teaspoon dried rosemary

1/2 teaspoon garlic powder

1/4 teaspoon dried mustard

1/4-1/2 teaspoon cayenne pepper

Salt, to taste

Combine all seasoning and mix well.

Evenly sprinkle seasoning mix over catfish fillets; allow to rest for 10 minutes.

Over medium-high heat, melt butter and extra virgin oil together in a large frying pan.

Place catfish, seasoned side down into pan.

Cook for about 3 minutes, flip and cook until fish flakes easily.

Season to taste with salt and serve.

Linked to these great blogs - go visit them!

Let'sDo Brunch
Wow Me Wednesday
These Chicks Cooked
Taking a Timeout Thursday
Full Plate Thursday
It's a Keeper
Strut Yourself!
Delightfully Inspiring Thursday

Pin’Inspirational
Gallery of Favorites
Hearth & Soul

Countdown to 2012...Louanne's Kitchen Best Main Dishes of 2011

noreply@blogger.com (Louanne Bertrand) — Thu, 29 Dec 2011 21:06:00 +0000

New Orleans Seafood Gumbo

New Orleans Red Beans & Rice

Grilled Eggplant, Onion, and Red Pepper Stuffed Bread

Grits and Grillades

Chicken Piccata and Pasta Aglio e Olio

Happy New Year, my dear ones!

See you in 2012!

Love to all, Louanne

Heavenly Hash aka Rocky Road Fudge…12 Weeks of Christmas Cookies & Sweets

noreply@blogger.com (Louanne Bertrand) — Thu, 15 Dec 2011 06:00:00 +0000

One of my favorite Christmas treats used to be my mother-in-laws heavenly hash candy. She used lots of marshmallows, which made it nice and gooey, not too many nuts, though. Of course, I am the type of person who thinks nothing of adding an entire pound of pecans to a recipe that only calls for 2 cups, so my judgment may not be the best on whether something has not too many nuts. Anyway, her recipe is delicious, foolproof, and always a big hit; however, on Sunday, I cleaned out my recipe binder and found a recipe that I had printed from Your Homebased Mom. The recipe, although termed Rocky Road Fudge, is very similar to my mother-in-law’s recipe with the exception of melting marshmallows into the chocolate. After finding the recipe on the blog, I loved the look of the chocolate, as there was something different about the texture, and I could not wait to make it.

I tossed two bags of mini-marshmallows into the freezer, thinking I’d make the recipe on Sunday night, but you know how things go, and I ended up making the recipe Monday night, so the marshmallows were good and frozen. I did make my own tweaks, which are included in my recipe, but I’m also giving you the direct link to original recipe. By the way, I used two bags of mini-marshmallows which made an enormous pan, perfect for sharing with teachers, neighbors, friends, and family! Enjoy!

Heavenly Hash aka Rocky Road Fudge

2-10.5 oz bags mini marshmallows, frozen
4 cups sugar
12 oz evaporated milk
20 large marshmallows
1 cup unsalted butter, cut into 8 slices each
1/4 teaspoon salt
12 oz dark chocolate chips (semi-sweet is fine)
1 1/2 teaspoons vanilla
1 lb pecans, toasted

Toss both bags of mini marshmallows into freezer for at least 2 hours, although overnight is better.
After marshmallows have frozen, begin fudge.
Toast pecans in a 350 degree oven for 10 minutes; set aside.
Butter and line a 13x9 casserole dish - I used my large Pampered Chef rectangular baker***
In a deep pot, combine sugar, evaporated milk, and the 20 large marshmallows.
Cook over medium-high heat until melted, and allow mixture to boil for 6 minutes - stir continuously.
After 6 minutes, turn off heat; add in the chocolate chips and pieces of butter.
Stir mixture until chocolate and butter has melted, then add in the toasted pecans.
Pour 2 1/2 cups of the chocolate-pecan mixture into the bottom of the prepared casserole dish and spread to cover.
Pour mini marshmallows over chocolate, pressing marshmallows with your hands.
Pour remaining chocolate-pecan mixture over marshmallows, being sure to cover all of the marshmallows.
Allow to set overnight in the refrigerator.
Using parchment paper, remove entire block of fudge from dish and cut into pieces.

***The pan I used has a 14-cup capacity; if you don't have anything of this size, you will need two 13x9 pans. Alternatively, you can use 1 bag of mini marshmallows instead of 2. The thickness will be reduced, and you have more chocolate than marshmallows, but it should fit in one pan.***

Today's post is linked to these awesome blogs:

These Chicks Cooked
Crazy Sweet Tuesday
Wow Me Wednesday
Taking a Time Out
Strut Yourself!
Delightfully Inspiring Thursday
Let's Do Brunch
Bizzy Bakes
Pin'Inspirational
Gallery of Favorites

Creole Pralines...12 Weeks of Christmas Cookies & Sweets

noreply@blogger.com (Louanne Bertrand) — Thu, 08 Dec 2011 06:00:00 +0000

Can you believe Christmas is less than 3 weeks away?!? Are you ready? We're somewhat ready...we've had 3 bouts of strep throat since November, 2 of which were me, so when the mama is sick, things tend to fall behind, you know? Anyway, while the gifts are ordered, none have arrived. The husband and son have requested that we bake & decorate sugar cookies, but we've not gotten to that. The plan is to make them the week before Christmas, since I'm taking the week off. Andrew's birthday is next week, and I'm happy to say that while I know I can make his cake, I chose to give myself a break and order from my favorite bakery, instead. I only feel a little guilty, but I think he and the husband deserve a non-stressed mama/wife rather than a crazy and harried one. But, it is the season of treats & goodies, so, I'm choosing to make treats that require little of my time, like these terrific pralines. Now, I'm constantly tweaking my praline recipe - the ratio of brown sugar to granulated, whether to use heavy cream, half & half, milk, evaporated milk, or buttermilk, cooking the pecans in the sugar or toasting them before. I'm really happy with this version, but if you're interested in one of my earlier version, click here.

If you're a little hesitant to make pralines, I'm here to say that I used to be hesitant, too. But, if you arm yourself with the right equipment, have your ingredients at the ready, and dedicate an hour of your time to these delicious treats, you'll be so glad you did. When I brought these to work, I had an office of very happy ladies!

Equipment

Candy thermometer, no question
Tall pot with a handle
Cooking spoon (I prefer a wooden spoon)
Newspaper
Parchment paper
2 small spoons, one to scoop and one to scrape

Ingredients

Brown sugar
Granulated sugar
Butter
Buttermilk
1 lb pecans, pieces or whole (you can use less, I prefer more nuts to candy, but you can use as little as 2 cups)
Salt
Vanilla, pre-measured

Time

At least an hour, candy waits for no-one

Creole Pralines

1/2 cup light brown sugar

2 1/2 cups granulated sugar

2 tablespoons light corn syrup

1/2 cup unsalted butter (1 stick)

1 cup buttermilk

1 lb pecans (pieces or whole, if you like more candy than nut, use less pecans)

1/8 teaspoon salt

1 teaspoon vanilla (measure before you begin)

Prepare your area by laying newspaper onto a table or counter.

Place sheets of parchment on the newspaper (if you have cats, lock them in the laundry room).

Combine sugars, light corn syrup, and the stick of butter in your pot.

Turn heat to medium-high and cook until butter has melted.

Carefully pour in buttermilk and salt, stir until combined.

Stir in pecans and secure candy thermometer to your pot.

With one hand holding the pot handle, stir the praline mixture frequently.

Be careful - this is sugar napalm.

Cook over medium-high heat until the temperature reaches 235 degrees.

Remove from heat, add vanilla and stir until the mixture looses its sheen, about 2 minutes.

Immediately scoop candy onto parchment using small spoons.

Allow candy to harden.

Store in a covered container, if stacking, separate with sheet of parchment or wax paper.

Enjoy!

Apple Crisp...12 Weeks of Christmas Cookies and Sweets

noreply@blogger.com (Louanne Bertrand) — Thu, 01 Dec 2011 06:00:00 +0000

No cookies or fudge today, although I will have a new praline recipe for you next week! Today's post is all about apples, specifically Jazz apples, my new favorite. I know this sounds weird, but when you bite into this apple, you get an effervescent sensation - they are just wonderful! I've been buying a dozen each week at the store, as Brett & Andrew are hooked on them, too.

For Thanksgiving, I decided to use them in a crisp. My sister had a "foil pan only" rule, so I made the crisp in the only foil pan I had left - a loaf pan. Word to the wise, don't use a loaf pan. The topping never became crisp, in fact, in my effort to make it crisp, I almost burned it. Let's just say it wasn't the most attractive dessert on the table. But, it was so delicious, and I knew I had to share it with you. This is my old crisp topping, with gluten-free updates included.

Apple Crisp
Filling
4 Jazz apples, peeled, cored, and sliced into 8 wedges each
1 cup unsweetened applesauce
2 teaspoon cinnamon
1/8 teaspoon nutmeg
Pinch of cloves
Pinch of salt
1/2 cup brown sugar or coconut palm sugar
1 teaspoon lemon juice

Streusel
2/3 cup gluten free oats
1/3 cup almond flour or all-purpose flour
2 tablespoons coconut flour (optional)
1/3 cup brown sugar or coconut palm sugar
1/2 teaspoon cinnamon
pinch of salt
6 tablespoons unsalted butter, slightly softened

Preheat oven to 375 degrees.
Butter a 9" pie dish and set aside.
In a bowl, combine applesauce, cinnamon, nutmeg, cloves, salt, sugar, and lemon juice.
Prepare apples and add to applesauce mixture as you slice each into wedges.
Once all of the apples have been added, stir well and pour into prepare pie dish.
In another bowl, stir together the streusel ingredients, without the butter.
Cut butter into mixture, then sprinkle onto apple mixture.
Bake for 45 minutes or until streusel is crunchy and apples are tender.
If streusel is browning too quickly, cover loosely with foil.
Serve warm with or without vanilla ice cream.

Linked to the following blog hops...
Bake with Bizzy
Taking a Time Out

Milky Way Fudge...12 Weeks of Christmas Cookies and Sweets

noreply@blogger.com (Louanne Bertrand) — Wed, 23 Nov 2011 23:00:00 +0000

Quick and easy fudge, my dear ones! The day before Thanksgiving is supposedly one of the heaviest traveled days of the year, but it's also my busiest cooking day of the year! I have been in the kitchen since 7 am, and thus far have made my mirliton casserole, cornbread dressing, cranberry-orange sauce, a roast for Friday, roasted cauliflower, and this fudge. My dad can't travel, so we're having Thanksgiving at my parents' house, and since he loves fudge, I decided to make him a batch. I found the recipe in the 2011 Taste of Home Christmas cookbook, and it's super easy. I think we could all use an easy microwavable recipe for the holidays, don't you?

Happy Thanksgiving, my dear friends!

Enjoy your family and food!

Milky Way Fudge
1 teaspoon butter
14 oz can sweetened condensed milk
12 oz semisweet chocolate chips
3 Milky Way Dark candy bars, chopped (2.05oz)
1 cup toasted and chopped pecans, optional
1 teaspoon vanilla

Line a 9x9 square pan with foil, then grease the foil with butter and set aside
In a large microwave save bowl, combine the sweetened condensed milk, chocolate chips, and chopped candy bars.
Microwave, uncovered, for 60 seconds, stir.
Continue and microwave in 15 second increments, stirring each time, until mixture is smooth.
Add pecans, is using, and vanilla; stir well.
Pour into prepared pan and refrigerate for at least one hour.
Remove from dish and cut into squares to serve.
Store remaining squares in refrigerator.

Almond Espresso Brownies...12 Weeks of Christmas Cookies and Sweets

noreply@blogger.com (Louanne Bertrand) — Thu, 17 Nov 2011 06:00:00 +0000

Brownies are one of my favorite chocolate treats, especially gooey brownies. No Christmas cookie platter is complete without something chocolate, so I thought this was a great recipe for the 12 Weeks of Chrstmas Cookies and Sweets linky. Since going gluten-free, I haven't had brownies...well, no, I have, but I haven't a good brownie, until now. I will grant that you may not have almond meal in your pantry or freezer, but these are so good that you may just want to buy a bag. Yes, somewhat expensive; however, I make my own with blanched almonds, and it's much more affordable and quite easy, too. Just toss your blanched almonds into your food processor, give'em a whirl until they are finely ground, and voila, almond meal!

These are dense, rich, and deeply chocolate. Everything a brownie should be. I did use coconut palm sugar, which is a low-glycemic sugar that tastes close to brown sugar, but you can use regular brown or granulated sugar. I didn't add any extra nuts, but I plan to glaze these next time and add toasted pecans to just push them over the edge of chocolate blissdom. If you are now craving brownies, but have no need or desire to make them gluten-free, please take a look at my espresso brownie recipe - heavenly. Enjoy!

Almond Espresso Brownies

3 eggs
1 cup coconut palm sugar or brown sugar
1 tablespoon vanilla
1/2 teaspoon salt
3 tablespoons strong black coffee, cooled
1 1/2 cups semi-sweet or dark chocolate chips
5 tablespoons unsalted butter
2/3 cup almond meal

Preheat oven to 350 degrees.
Butter or spray an 8x8 baking dish; set aside.
In a mixing bowl, combine eggs, sugar, vanilla and salt; mix together for 3-4 minutes, until thickened.
Add cooled coffee.
Melt chocolate chips and butter together in microwave in 30 second intervals until smooth and creamy. You can also melt the chips and butter in a small saucepan over low heat.
Add melted chocolate and butter to egg mixture, mix in almond meal.
Pour into prepared baking dish and bake at 350 degrees for 30-35 minutes.
Allow to cool before cutting into squares.

Frost with espresso glaze, if desired.
Espresso Glaze

2 teaspoons espresso powder
3-4 tablespoons heavy cream
1 teaspoon vanilla
2 cups powdered sugar

In a microwave-save bowl or measuring cup, stir espresso powder and 3 tablespoons cream together; microwave for 30 seconds, stir, and microwave for another 30 seconds, or until espresso has dissolved.

Stir into powdered sugar, adding additional cream if necessary.

Add vanilla and pour over brownies.

Linked to
It's a Keeper

Louisiana Mirliton Casserole

noreply@blogger.com (Louanne Bertrand) — Tue, 15 Nov 2011 19:40:00 +0000

Without doubt, every part of the United States celebrates Thanksgiving with a regional dish. Here in south Louisiana, you can almost guarantee that a casserole made with mirlitons will be on the table. Pronounced in New Orleans and surrounding parishes as "mel-a-tawn" you may also know it as a chayote. I remember my dad growing these on an old rose bush trellis - an extremely prolific producer, the mirliton.

Anyway, my old recipe was made with Italian bread crumbs and lots of them. I searched for a gluten-free version for days, but none of them appealed to me, so I decided to do what any good blogger would do and just create my own. Honestly, I am happier with this version than with my old one, seriously, this is even better! I brought it to the office potluck, and it was a huge hit, with everyone asking for the recipe. So, if you're looking for something different for your Thanksgiving table this year, try my mirliton casserole, for a little taste of Louisiana!

Mirliton Casserole
6 mirlitons
1 lb ground sirloin
2 small onions, diced
6 ribs celery, diced
1 red bell pepper, diced
1 bunch green onions, sliced
1 tablespoon minced garlic
1 stick unsalted butter
2 tablespoons salt-free creole seasoning
2 tablespoons minced parsley
4 oz cream cheese, cut into 1" pieces
1/4 cup, plus 2 tablespoons grated Parmesan cheese
2 teaspoons olive oil
Salt & hot sauce to taste

Boil the mirlitons, whole, until fork tender, about 45 minutes to one hour.
Let cool, then peel skins, cut in half, and remove pit.
Dice pulp and drain in a colander until ready to use.
Heat the two teaspoons of olive oil in a large saucepan, add ground sirloin and cook over medium-high heat until carmelized; remove from pan and set aside.
Return saucepan to heat and add stick of butter.
Once the butter has melted, add onions, celery, bell pepper, green onions, and garlic, cook until onions are tender and translucent.
Return ground sirloin and drained mirliton to saucepan, stir in creole seasoning and minced parsley.
Add cream cheese and stir until melted.
Stir in 1/4 cup grated Parmesan cheese.
Taste and add salt, along with hot sauce to taste.
Butter an 11x7 baking dish, and spoon in mixture.
Sprinkle remaining 2 tablespoons of grated Parmesan cheese over top.
Bake for 30 minutes at 350 degrees.
Enjoy!

I've linked to the following great blogs...
Savory Sunday
Mangia Mondays
Tempt My Tummy Tuesday
Hearth and Soul
Tasty Tuesdays
Made From Scratch Tuesday
Delicious Dishes
Let's Do Brunch
Wow Me Wednesday
These Chicks Cooked
Taking a Timeout Thursday
Full Plate Thursday
It's a Keeper
Strut Yourself

Coconut Macaroons...12 Weeks of Christmas Cookies & Sweets

noreply@blogger.com (Louanne Bertrand) — Thu, 10 Nov 2011 06:00:00 +0000

Today's treat is the coconut macaroon - easy, delicious, and made with ingredients you likely have in your pantry. A perfect holiday dessert when you're pressed for time. I dressed these up with maraschino cherries, but you can also dress these up by adding mini chocolate chips or dipping them in melted chocolate, which really puts them over the top. Enjoy!

Coconut Macaroons from Eagle Brand

14 oz sweetened condensed milk
1 large egg white
14 oz package sweetened coconut
2 teaspoons vanilla
1/2 teaspoon almond extract (forgot to add, still incredibly delicious)
Marashino cherries, halved (optional, but pretty)

Preheat oven to 325 degrees.
Line baking sheet with parchment; if using foil, be sure to grease with non-stick spray.
In a large bowl, combine all ingredients and mix well.
Using a small cookie scoop or teaspoon, portion mixture onto prepare sheet.
Press cherry half into top of each macaroon.
Bake for 15-17 minutes, or until lightly brown around the edges.
Remove from baking sheet to a rack.
If dipping in melted chocolate, allow to cool before doing so.

I've linked to the following blogs - please give them some love!

These Chicks Cooked
Crazy Sweet Tuesday
Wow Me Wednesday
Taking a Time Out
Strut Yourself!
Delightfully Inspiring Thursday
Let's Do Brunch
Bizzy Bakes
Gallery of Favorites

Jalapeno Hummus

noreply@blogger.com (Louanne Bertrand) — Tue, 08 Nov 2011 15:26:00 +0000

I have been on a hummus kick lately. For the past 3 weeks or so, I've made a huge batch every Sunday evening, and I've eaten it for lunch, dinner, and as a snack. But, it's not just any run of the mill hummus. I watched an old DVRd episode of Good Eats in which Alton Brown makes hummus starting from scratch, cooking dried chickpeas in the crockpot. I decided to give it a try, and let me tell you - it far outshines hummus made from canned chickpeas. Seriously. And, I've made my share of hummus from canned chickpeas. Plus, one pound of chickpeas makes a huge batch of hummus, and after you taste this version, you've going to want a huge batch.

Now, I chose to add jalapenos because I wanted something with a kick, and it definitely packs a punch; however, you can add less jalapenos or leave them out completely, and it's still delicious. In fact, when I take it to work, I divide the mixture in half, and add jalapenos to half of the chickpeas. For dippers, use pita triangles, toasted slices of a baguette, sliced sweet peppers, and celery. Enjoy!

Jalapeno Hummus

1 pound Slow Cooker Chickpeas, cooled, see below

4 cloves garlic, minced

1 1/2 teaspoons kosher salt

6 tablespoons freshly squeezed lemon juice

1/4 cup water

2/3 cup tahini, stirred well

1/4 - 1/3 cup extra-virgin olive oil, plus extra for serving

1/4-1/2 cup pickled jalapeno slices, drained

2 teaspoons cumin

Sumac, optional - but it's great! I order from here.

Place the chickpeas, garlic, and kosher salt in the bowl of a food processor.

Process for 15 to 20 seconds.

Stop, scrape down the sides of the bowl, and process for another 15 to 20 seconds.

Add the lemon juice and water. Process for 20 seconds.

Add the tahini, cumin, and jalapeno slices. Process for 20 seconds, then scrape down the sides of the bowl.

With the processor running, drizzle in the olive oil.

To serve, transfer the hummus to a bowl and drizzle with additional olive oil and sprinkle with sumac, to taste, if desired.

Slow Cooker Chickpeas:

7 cups water

1 pound dry chickpeas, sorted and rinsed

1/4 teaspoon baking soda

Special equipment: a 2 1/2-quart slow cooker (I used my regular slow cooker)

Place the water, chickpeas, and baking soda in slow cooker.

Cover and cook on high heat for 4 hours, or on low heat for 8 to 9 hours, or until tender.

Drain and serve immediately, or use in desired dish.

Baklava...12 Weeks of Christmas Cookies

noreply@blogger.com (Louanne Bertrand) — Thu, 03 Nov 2011 05:00:00 +0000

You know what I miss most since going gluten-free? Phyllo, specifically, anything made with phyllo, more specifically - baklava. Back in my gluten days, baklava was probably my favorite dessert. Seriously. I cannot imagine a better flavor combination that nuts, honey, cinnamon and butter. Oh, and the orange...love the orange!

Baklava is one of those desserts that deserves the spotlight on your holiday dessert table. Everyone oohs and aahs when they see a platter of these gorgeous diamonds, glistening with the orange-honey scented syrup and bursting with nuts. And, yes, it is a time-consuming dessert, but it is the holidays and what better time to make such a crowd-pleaser?

Baklava

4 cups whole almonds, toasted and chopped

4 cups pecans, toasted and chopped

4 teaspoons ground cinnamon

2/3 cup sugar

1/2 pound phyllo dough, thawed

1 cup unsalted butter, melted

1 1/4 cups honey

1 1/4 cups sugar

3/4 cup freshly squeezed orange juice

3/4 cup water

1 cinnamon stick

Orange peel from 1/2 orange

Heat oven to 350 degrees

Toast nuts for 10-15 minutes, allow to cool.

In a food processor, combine 2 cups of almonds and 2 cups of pecans, along with 2 teaspoons of cinnamon - pulse until finely chopped, but not a paste. Pour into a large bowl, along with 2/3 cup of sugar.

Next, combine the remaining nuts and cinnamon in the food processor, and pulse until just coarsely chopped. Add to finely ground nuts, and mix well.

Using a 13x9 pan, place one sheet of phyllo in pan, brush with melted butter. Repeat until you have a total of 6 sheets of phyllo.

Spoon in 3 cups of the nut mixture.

Place a sheet of phyllo on top of the nuts, brush with melted butter, and repeat until you have 4 sheets of phyllo.

Spoon in 3 cups of the nut mixture.

Place a sheet of phyllo on top of the nuts, brush with melted butter, and repeat until you 4 sheets of phyllo.

Spoon in remaining nuts, and repeat process with phyllo, using the remaining sheets.

Using a sharp knife, slice into diamonds and allow to rest while you make the syrup.
Combine honey, sugar, orange juice, water, cinnamon stick and orange peel in large saucepan over high heat and bring to a boil. Keep a close watch on the syrup, as it will boil over.
Stirring occasionally, continue to boil for 10-15 minutes.
Remove from heat and discard the orange peel and cinnamon stick; set syrup aside.
Once syrup is cooling, place baklava in the oven and bake for 45-55 minutes at 350 degrees.
Remove baklava from oven, and immediately pour cooled syrup over hot baklava.
Leave baklava on cooling rack until completely cooled.
Cover well and store at room temperature.
A resting period of 24 hours is best, but if you can't wait that long, the minimum time would be 8 hours.
Store at room temperature.

Linked to these terrific blogs - visit them for some awesome recipes!
Gallery of Favorites
These Chicks Cooked
Cast Party Wednesday
Crazy Sweet Tuesday
Let's Do Brunch
What's Cooking Wednesday
Wow Me Wednesday
Taking a Time Out
Strut Yourself!
elightfully Inspiring Thursday
Bake with Bizzy

Noodles with Spicy Peanut Sauce

noreply@blogger.com (Louanne Bertrand) — Mon, 31 Oct 2011 20:53:00 +0000

So, my newest foodie obsession? Tofu Shirataki Noodles. Now, these little strands of miracle pasta are not new, but they are new to me...maybe new to you, as well? If they are new to you, and you are concerned about one of the following - eating gluten-free, low-calorie, low-carb, or low-fat - then hear me out. If you've used them before - send me your recipes!

So, what are they? Well, they are a noodle substitute made from tofu, and like tofu, the noodles take on the flavor of whatever sauce you've used...in my case, a peanut sauce. But, I also tossed them with meat sauce and they were delish! I will warn you, though, that the authentic aroma (their words, not mine) is initially a bit off-putting. You will need to rinse them under very warm running water to rid them of their aroma - best marketing term EVER! I found them at my local Winn-Dixie in the produce section. Whole Foods had a different brand that was shelf-stable, which I found in the Asian section. They were nearly identical to the House brand. I tried to fake out my guys - but no can do! The texture of the noodle is a bit, hmmm, chewy, but in a pleasant way. My guys, however, are regular noodle dudes and have now taken to smelling and squishing all of the pasta that comes their way....You, however, should be brave and try them out!

Sesame Noodles

1 napa cabbage, medium shreds

1 onion, sliced into half-moons

2 large red peppers, sliced thinly

1 teaspoon garlic

1 jalapeno or serrano pepper, seeded and sliced thinly (optional)

1 8-oz bag of Shirataki Noodles (rinsed and patted dry)

2 tablespoons light-colored oil

2 green onions, sliced

Peanut Sauce (recipe below)

Heat 1 tablespoon oil in large skillet.

Add remaining tablespoon of oil to skillet.

Add cabbage and cook for 10 minutes; add onion, peppers, garlic, and jalapeno/serrano pepper.

Stir to coat and continue to cook over medium-high heat until all vegetables are caramelized and tender.

Add Shirataki noodles, heat through, and then add peanut sauce to coat, cooking for another 1-2 minutes until heated through.

Garnish with green onions.

Serve immediately or at room temperature.

Peanut Sauce

1 cup unsalted dry roasted peanuts
1/3 cup water
2 cloves garlic, minced
3 teaspoons gluten-free soy sauce
2 teaspoons sesame oil
1- 2 tablespoons agave nectar or brown sugar, to taste
1/2 teaspoon fish sauce (you can leave this out, but it's really yummy)
2 tablespoons lime juice
1-2 teaspoons Thai chili sauce, to taste
1/3 cup coconut milk
Water, to thin

Place all ingredients in a blender or food processor. Blend or process until sauce is smooth. If you prefer a runnier peanut sauce, add a little water or additional coconut milk.

Adjust according to your tastes - more soy or fish sauce if not salty enough; too salty - more lime or increase the agave or brown sugar.

If you'd prefer something a bit easier, try this Peanut butter peanut sauce

Linked to all of these terrific blogs....

Savory Sunday

My Meatless Mondays

Mangia Mondays

Tempt My Tummy Tuesday

Hearth and Soul

Tasty Tuesday

Made From Scratch Tuesday

Gluten-free Wednesdays

Delicious Dishes

Penuche, aka Brown Sugar Fudge...12 Weeks of Christmas Cookies

noreply@blogger.com (Louanne Bertrand) — Thu, 27 Oct 2011 05:00:00 +0000

Penuche. Fun word to say, yes? And, delicious to eat, too! What is penuche, you wonder? Well, you may know it as brown sugar candy or brown sugar fudge. Actually, it is my favorite candy, next to pralines, to which it is very similar. The recipe is easy peasy, made with ingredients you likely have in the pantry and refrigerator. You don't have to have a candy thermometer, but it is quite helpful when trying to decide if you've reached the critical soft ball stage.

I tried a slightly different recipe last night. My tried and true recipe is in one of my Louisiana cookbooks, and it has gone missing. So, the search began, and I settled upon this recipe because it seemed similar. I did make a change, as I noted in the ingredients, but all in all, this is some delicious fudge! The taste is amazing, and as usual, I went overboad with the nuts, because, well, we like nuts. They are optional, though, so leave the out if you are not a fan.

Penuche

¾ cup unsalted butter
2 cups packed brown sugar
2/3 cup half and half
¼ teaspoon salt
1 teaspoon vanilla
3 cups powdered sugar (I used 1 cup)
1-2 cups toasted and chopped pecans (walnuts, peanuts, etc)

Directions

Butter an 8x8 (thick) or 7x11(thin) inch pan; line with parchment paper for easy removal.

Toast pecans for 10 minutes in a 350 degree oven; coarsely chop and set aside.

Combine butter, brown sugar, half-n-half, and salt in a saucepan.

Cook over medium-high heat, stirring until mixture comes to a boil.

Insert candy thermometer, and continue to stir occasionally, cooking until soft ball stage (240 degrees).

Remove from heat, stir in vanilla.

Pour into a metal bowl (plastic will melt) and add powdered sugar ½ cup at a time, beating with an electric mixer, until mixture reaches a thick, fudge-like consistency; stir in nuts.

Pour (scrape) into prepared pan.

If necessary, wet hands to pat mixture into pan.

Allow to cool completely before cutting into pieces.

Linking today's post to the following terrific blogs!

Gallery of Favorites
These Chicks Cooked
Cast Party Wednesday
Crazy Sweet Tuesday
Let's Do Brunch
Made From Scratch Tuesday
What's Cooking Wednesday
Wow Me Wednesday
Taking a Time Out
Crafty Lassie Tuesday
Delightfully Inspiring Thursday

Peanut Butter Chocolate Chip Cookies...12 Weeks of Christmas Cookies

noreply@blogger.com (Louanne Bertrand) — Thu, 20 Oct 2011 05:00:00 +0000

Ok, peanut butter cookies aren't traditionally a Christmas cookie, but with all of the hustle and bustle of the holiday baking season, a cookie recipe made with ingredients already in your pantry is nothing to pass by. Oh, and they are AWESOME! And, gluten-free! Honestly, let's just cut to the chase and go with magical, because I can't figure out how a flourless cookie can have such an incredible texture like these. Seriously, they are crunchy and chewy and just plain addictive.

I've seen the recipe around, but until, I never believed they could live up to what a cookie is supposed to be. But, one day, I saw the cookies on an on-demand episode of 5-ingredient fix, and then a few days later, Brenda posted about them, and I knew it was time to make them myself.

So, while nearly identical, the recipes weren't exact, and never one to follow a recipe as written anyway, I tweaked it a bit. Now, here's the thing, I made the recipe twice, once with Jif and once with freshly ground peanut butter. Oddly, the Jif recipe had more peanut butter flavor. And, no, this is not a Jif promotion, but really, the peanut butter flavor was more intense. Texture-wise, very similar. Andrew liked the cookie made with Jif, but wasn't overly enthusiastic over the other recipe. Everyone at work loved the cookies made with freshly ground peanut butter. What about me? Well, I'm a Jif gal, too. What should you do? Make them! Use your favorite peanut butter and you'll be happy!

Flourless Peanut Butter Chocolate Chip Cookies
1 cup peanut butter
1 cup brown sugar (I used 3/4 cup with Jif and 1 cup with the freshly ground)
1 teaspoon vanilla
1 teaspoon baking powder
1 egg
1/4 teaspoon salt
1-2 cups chocolate chips (I used 2)

Preheat oven to 350 degrees.
Line a cookie sheet with parchment paper and set aside.
Mix all ingredients together, except chocolate chips.
Stir in chocolate chips.
Using a small cookie scoop, portion dough onto prepared sheet, about 2" apart.
Flatten with fork in a criss-cross pattern.
Bake for 10 minutes.
Cool completely before removing from pan.
Also linked to Gallery of Favorites

Chocolate, Caramel, and Pecan Dipped Apples...12 Weeks of Christmas Cookies & Sweets

noreply@blogger.com (Louanne Bertrand) — Thu, 13 Oct 2011 05:00:00 +0000

I was in Dallas two weeks ago for a library-related conference. Our hotel connected to the Galleria, so everyone morning we'd all meet at Starbucks for our morning jolt of caffeine. En route, we had to pass the Rocky Mountain Chocolate Factory, so every morning for 3 days, I looked at these in the display case.

Immediately, I had the idea to make them for the 12 Weeks of Christmas Cookies & Sweet Treats! Gluten-free, delicious, fun, and healthy - well, there is an apple buried under all of that chocolate, you know.

Not realizing that a small apple would be more practical, I bought the biggest apples I could find - extra-large Honeycrisp. Learn from my experience - don't use a sweet apple - go for tart - Granny Smith would be perfect. They were yummy with the Honeycrisp, but I think they would be outstanding with a tart apple. Use a small apple, not gargantuan. Much more dainty and infinitely more attractive. Be patient, as it takes a little practice. Be sure to allow the excess chocolate to drip into the bowl, as you can see, I didn't allow enough "drip time" and the excess chocolate pooled into a large puddle.

These were great fun to make, and even with my mistakes, my apples were a terrific treat, and I think they'd be a perfect addition to a holiday dessert tray. The Honeycrisp apples do have a terrific crispness and flavor, but they are a bit too sweet to complement the caramel and chocolate, be sure to use a tart apple. Andrew snubbed these, although he did say that if I skipped the caramel and nuts, double-dipped the chocolate, and rolled the apples in M&Ms, he might taste them. Brett ate one wedge, and suggested that white chocolate would be better. Co-workers, however, loved them! So will you!

Chocolate, Caramel, and Pecan Dipped Apples
4-6 small tart apples
14 oz bag caramels (I used Kraft)
3 cups semi-sweet chocolate chips
2 tablespoons shortening
1 tablespoon water
2 cups pecans, toasted and chopped
2 tablespoons unsalted butter, melted
1/8 teaspoon Kosher salt
Lollipop sticks or craft sticks

Rinse apples in warm water, then dry thoroughly and remove stems.
Insert lollipop stick into core and set aside.
Line a baking pan with parchment or foil; be sure to spray foil with non-stick spray. Set aside.
To toast pecans, preheat oven to 350 degrees and line a baking sheet with parchment.
Spread pecans on baking sheet and toast pecans for 8-10 minutes.
Remove from oven and immediately toss pecans with melted butter, then sprinkle on Kosher salt.
When cool enough to handle, coarsely chop, pour into a shallow dish, and set aside.
In a microwave-safe bowl, combine unwrapped caramels and 1 tablespoon of water.
Microwave in 30 second intervals, stirring after each interval, until caramel is melted and smooth.
Dip apples into caramel, using a spoon to pour caramel over apples.
Place caramel-coated apples into pecans and roll until covered as desired.
Place on prepared sheet and refrigerate for 30 minutes.
Some of the caramel will slide off - just mold the caramel and pecans back around the apple.
After the apples have chilled, combine chocolate chips and 2 tablespoons shortening in a large microwave-safe bowl.
Microwave in 30 second intervals, stirring after each interval, until chips have melted and chocolate is smooth; alternatively, you can place chocolate and shortening in a double-boiler and melt.
Dip caramel coated apples into chocolate, using a spoon to assist with the coating.
Place on prepared sheet and chill until chocolate is firm.
To serve, remove lollipop stick and sliced into wedges.

Linking today's post to the following terrific blogs!
These Chicks Cooked
Cast Party Wednesday
Tempt My Tummy Tuesday
Let's Do Brunch
Made From Scratch Tuesday
What's Cooking Wednesday
Wow Me Wednesday
Delightfully Inspiring Thursday

Cranberry Orange Oatmeal Cookies...12 Weeks of Christmas Cookies

noreply@blogger.com (Louanne Bertrand) — Thu, 06 Oct 2011 05:00:00 +0000

Week two of the 12 Weeks of Christmas Cookies! And, we are less than 100 days away from Christmas - eek! So, these little gems...well, the recipe is a combination of 3 different recipes, here, here, and here. I made them last year, but failed to post them. Lucky for all of us that I remembered them for this year's linky!

And, lucky for me that yesterday I noticed that fresh cranberries have hit the market, because I used my last bag (in the freezer) for this batch. And, what a batch! If you are in need of a large-batch cookie recipe, this is a great one. I made 7 dozen cookies using my small cookie scoop. And, you know what else? These are gluten-free! Yes, they are, and all I did was sub in my own blend for the flour. No other changes. Honestly, I didn't notice a taste difference, and the husband LOVES them, so that's saying A LOT!

There is a texture difference - the gluten-free cookies are much more delicate and tender than those made with wheat flour, ie, don't mail the gluten-free version to distant relatives this holiday season. Otherwise, this is a lovely holiday cookie - the scent of cinnamon and orange while they bake is heavenly, and the burst of tart cranberries juxtaposed against the crunchy sweet outside is perfect - I think they are perfect, and I hope you will, too!

Cranberry Orange Oatmeal Cookies
1 cup unsalted butter, softened
1 cup brown sugar
1/2 cup granulated sugar
2 teaspoons vanilla
1 teaspoon cinnamon
1/4 teaspoon nutmeg
2 large eggs
1/4 cup orange juice
1 1/2 cups flour (**gluten-free** or all-purpose)
2 teaspoons baking powder
1 teaspoon soda
1/2 teaspoon salt
3 cups gf oats
12 oz fresh or frozen cranberries (toss them in unchopped)

Orange Sugar (for rolling cookies)
1 tablespoon + 1 teaspoon grated orange zest
1 1/2 cups granulated sugar

***Dough needs to chill for at least 2 hours. Preheat oven to 375 degrees when ready to bake.***
In a small bowl, combine flour (blend below), baking powder, baking soda, and salt - whisk with a fork and set aside.
Cream butter until fluffy; add sugars and continue to beat for 2 minutes.
Add vanilla, cinnamon, and nutmeg, beating for 30 seconds.
Add eggs, one at a time, until incorporated.
Mix in orange juice, then add flour mixture and oats, stirring until just combined.
Mix in cranberries; chill dough in the refrigerator for 2 hours.
Prepare orange sugar by whisking zest and sugar together with a fork; set aside until ready to use.
When ready to bake, preheat oven to 375 degrees.
Line cookie sheet with parchment paper; set aside.
Portion dough using a small cookie scoop, shape into balls, then roll in orange sugar.
Place cookies on prepared sheets, at least 2" apart.
Bake for 15-16 minutes.
Allow cookies to cool for at least 10 minutes before removing from pans.

**My Gluten-free blend**
1 cup sorghum flour
1 cup tapioca flour
1 cup white rice flour
Mix all together; store in a ziplock bag in freezer.

Linked to Thursday Recipe Swap

Ina's Garden...Pesto, Peas, and Pasta Salad

noreply@blogger.com (Louanne Bertrand) — Thu, 06 Oct 2011 00:33:00 +0000

I volunteered to make a pasta salad for the teacher’s luncheon on Thursday. As it happened, the luncheon coincided with our Ina’s Garden Linky…nice! Don’t you love it when everything works out perfectly? I knew Ina had a pasta salad, because I’ve actually made it in the past, but I wanted something a little different. And, what a difference this salad is - pesto with the addition of spinach and lemon juice, along with baby green peas tossed with pasta - out of sight deliciousness!

I boiled some gluten-free pasta so I could taste the dressing, and WOW! It is amazing! The addition of spinach and lemon juice really take my ordinary pesto over the top, and if you don’t have any pesto stockpiled in your freezer, store-bought pesto is a fine substitution. I have included a link to Ina’s pesto recipe.

Now, you will notice that Ina’s recipe calls for mayonnaise. I just couldn’t bring myself to add it, but I had no problem adding Greek yogurt – I love the tanginess! By all means, just because I had qualms doesn’t mean you can’t or shouldn’t use the mayonnaise – if you love mayonnaise – add it! In fact, everyone raves about it in the reviews. Whatever you choose to use, I caution you that this salad is addictive!

Ina’s Garden is a monthly linky. We post on the first Thursday of every month and the only stipulation is that your link be an Ina recipe. Dessert, entrée, salad, appetizer – your choice. We want to see those Ina recipes, so link up! How easy is that? J

Pesto, Peas, and Pasta Salad
36 oz fusilli or rotini pasta
1/4 cup good olive oil

2 cups pesto (packaged or see recipe)

10 oz package frozen chopped spinach, defrosted and squeezed dry

3 tablespoons freshly squeezed lemon juice

1 1/4 cups mayonnaise (I used 2 cups Greek yogurt)

1/2 cup freshly grated Parmesan

1 1/2 cups frozen peas, defrosted

1/3 cup pine nuts (totally forgot to add these)

3/4 teaspoon kosher salt

3/4 teaspoon freshly ground black pepper

Cook the pasta according to package directions.

Drain, pour into a bowl, and drizzle on olive oil; set aside.

Puree pesto, spinach, and lemon juice.

Add the mayonnaise (or 2 cups Greek yogurt) and puree.

Add the pesto mixture to the pasta and stir in the Parmesan, peas, pine nuts, salt, and pepper.

Mix well, season to taste, and serve at room temperature.

I've linked today's delicious recipe to the following blogs - visit them and eat happy!

Ina's Garden

These Chicks Cooked

Cast Party Wednesday

Tempt My Tummy Tuesday

Let's Do Brunch!

Made from Scratch Tuesday

What's Cooking Wednesday
WOW Me Wednesday!

Delightfully Inspiring Thursday
Cookbook Sundays

12 Weeks of Christmas Cookies...Chocolate Pecan Chewies

noreply@blogger.com (Louanne Bertrand) — Thu, 29 Sep 2011 05:00:00 +0000

It's that time of the year again - holiday baking, more specifically, the 12 Weeks of Christmas Cookies baking linky! So, after much time googling and searching for new cookie recipes, and I finally decided to post a wonderfully simple and delicious chocolate cookie. This cookie goes by many names - puddle cookie, flourless chocolate cookie, chocolate meringue cookie - I've chosen to go with chocolate pecan chewie, because, well, I made them, and I'm taking creative license, not to mention, they are chockful of pecans and are quite chewy.

If you google "puddle cookie" you will see a very flat cookie. Now, look at my cookies - are they flat? No, they are not. Why, you wonder? Well, I wondered, too, because in every recipe I found, the baking directions were the same - don't crowd these cookies, they spread. Now, to be honest, I wondered how the stiff dough that I portioned out very carefully was going to spread to a large flat cookie, but stranger things have happened, and I had seen many flat cookies, so what did I know? Well, after removing pan after pan of puffy cookies, delicious and chewy, mind you, but puffy, I had to find out. Why didn't my cookies spread?!?!

After much research, I finally found the reason why. The absence of the following sentence - While whisking, add the egg whites and vanilla extract and beat just until the batter is moistened (do not overbeat or it will stiffen). See that underlined bit? I definitely overbeat my batter; in fact, I may have walked away from the mixer for a minute or two. I'm fairly certain this is why my cookies didn't spread, although I'll have to make another batch to be sure. Which, come to think of it, is not a bad idea at all.

Chocolate Pecan Chewies
1 lb powdered sugar
3/4 cup cocoa powder
3 cups pecans, toasted and coarsely chopped (walnuts are fine, too)
1/2 teaspoon salt
4 large egg whites
1 tablespoon vanilla

Preheat oven to 350 degrees, and toast pecans for 10-15 minutes; remove, allow to cool, and coarsely chop.
Lower temp to 320 degrees.
Line cookie sheets with parchment.
In a large bowl, mix together the powdered sugar, cocoa powder, pecans, and salt; set aside.
In a small bowl, beat egg whites and vanilla together, then pour into powdered sugar mixture, mixing
just until the batter is moistened (do not overbeat or it will stiffen and your cookies will not spread).
Portion batter onto prepared baking sheets, being careful not to overcrowd.
I used a small cookie scoop, but you can certainly make them bigger.
Bake ntil the tops are glossy and lightly cracked, about 14-16 minutes.
Let cookies cool completely before removing from parchment paper.
Store in an airtight container.

Ultimate Banana Muffins

noreply@blogger.com (Louanne Bertrand) — Mon, 26 Sep 2011 11:23:00 +0000

The culinary staff of America's Test Kitchen amazes me. Seriously, they are like magicians in the kitchen! Case in point, banana bread. Did it ever occur to you to cook the bananas before adding them to your batter? Yes, cooking them, more specifically, microwaving the bananas, releases the liquid that makes for a dense banana cake. Never ones to be wasteful, the liquid is then reduced to a syrup and added to the batter for additional flavor! Seriously, this is one special banana bread, well-deserving of its ultimate name.

I chose to make these into muffins because I was short of time, and the muffins cooked in 21 minutes. While the banana bread has an extra banana sliced and shingled down the sides, I chose to sprinkle on a bit of sugar on all of them and add a pecan half to a few of the muffins.

Unfortunately, my attempts of making this gluten-free have all fallen short of the original, so I don't have a gluten-free option for you....yet, but it's only a matter of time before I get the proportions correctly. The husband, who is not the biggest fan of banana bread, gave them a thumbs up, high praise from a selective eater. Andrew said I was the best baker-mom ever. So, if you want to be the best baker-mom or dad or whatever else, make a batch of these - they are definitely the ultimate!

Ultimate Banana Muffins

1 3/4 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon table salt

6 large very ripe bananas (about 2 1/4 pounds), peeled

1/2 cup unsalted butter, melted and cooled slightly

2 large eggs

3/4 cup packed light brown sugar

1 teaspoon vanilla extract

1/2 cup walnuts or pecans, toasted and coarsely chopped (optional)

2 teaspoons granulated sugar

Preheat the oven to 350 degrees.

Spray a loaf pan or 18 cupcake liners with non-stick spray (Loaf pan size is 8½ by 4½-inch).

Whisk flour, baking soda, and salt together in large bowl.

Place 5 bananas in microwave-safe bowl; cover with plastic wrap and cut several steam vents in plastic with paring knife. Microwave on high power until bananas are soft and have released liquid, about 5 minutes. Transfer bananas to fine-mesh strainer placed over medium bowl and allow to drain, stirring occasionally, 15 minutes (you should have ½ to ¾ cup liquid).

Transfer liquid to medium saucepan and cook over medium-high heat until reduced to ¼ cup, about 5 minutes.

Remove pan from heat, stir reduced liquid into bananas, and mash with potato masher until fairly smooth.

Whisk in butter, eggs, brown sugar, and vanilla.

Pour banana mixture into flour mixture and stir until just combined with some streaks of flour remaining.

Gently fold in nuts, if using.

Scrape batter into prepared pan or portion into liners.

*If making a loaf, slice remaining banana and shingle slices on top of either side of loaf, leaving 1½-inch-wide space down center to ensure even rise; sprinkle granulated sugar evenly over loaf.

*If making muffins, sprinkle on sugar and decorate with pecan or walnut halves, if desired.

Bake loaf until toothpick inserted in center of loaf comes out clean, 55 to 75 minutes.

Bake muffins for 20-22 minutes, or until a toothpick inserted comes out clean.

Cool bread in pan on wire rack 15 minutes, then remove loaf from pan and continue to cool on wire rack.

Serve warm or at room temperature.

Linked to the following terrific blogs:

Your Recipe My Kitchen

Strut Your Stuff Sunday

A Well-Seasoned Life’s Sweet Indulgences Sunday

Think Pink Sundays

Church Supper,

More The Merrier Monday

Recipe Sharing Monday

My Meatless Mondays

Melt in Your Mouth Monday

Mangia Monday

Make A Food ‘e’ Friend Monday
Muffin Monday

Marinated Zucchini with Mint

noreply@blogger.com (Louanne Bertrand) — Wed, 21 Sep 2011 15:21:00 +0000

So, the DVR. How many shows do you have recorded? 50? 100? 232, like us? Yes, there are 232 shows waiting for our viewing pleasure. There are shows for Andrew – Magic School Bus, Wild Kratts, Electric Company and the husband – Storage Wars, Hardcore Pawn. Our family shows include Warehouse 13, Eureka, Alphas, Fringe, and Raising Hope. Of course, with the new season of shows beginning this week, there are already new shows waiting, The New Girl, Unforgettable, and others I can’t remember.

Then, there are the shows that are uniquely mine – America’s Test Kitchen and Everyday Food. I usually watch an episode or two over the weekend, when Andrew and Brett are elsewhere and I can settle in with a cup of tea, a basket of clothes, and the remote to fast forward through the uninteresting bits. On Saturday, I watched an episode of Everyday Food, and I couldn’t wait to try the recipe demonstrated by John Barricelli – marinated zucchini with mint.

I loved the look of the caramelized zucchini and the idea of the mint, so I added both to my grocery list, and on Sunday night, I was a happy girl. The flavors combine beautifully – please don’t be afraid to add the mint, because it certainly makes the dish the star that it is. I didn’t use the vinegar in the recipe, because I was working from memory, and I didn’t remember him using the vinegar in the episode. After tasting the zucchini sans vinegar, I can certainly say that the dish is not lacking, but if you want to use it, by all means, do so. Zucchini are still plentiful in our stores, so I plan to buy more and make this again!

Marinated Zucchini with Mint (adapted from Everyday Food)

3 zucchini, thinly sliced lengthwise

2 tablespoons extra-virgin olive oil, plus additional for drizzling

Coarse salt and ground pepper

1 garlic clove, minced

1 tablespoon white-wine vinegar (did not use)

2 tablespoons fresh mint leaves, torn

Preheat oven to 475 degrees.

Toss zucchini with 2 tablespoons extra-virgin olive oil; season with coarse salt and ground pepper, and place on two large baking pans.

Roast until zucchini are tender and undersides are browned, 10 to 15 minutes (my oven took 20 minutes, and I flipped them after 10 minutes)

Once roasted, place on a serving plate, sprinkle zucchini with minced garlic, and drizzle with 2 tablespoons oil and white-wine vinegar, if using.

Let stand 1 hour and sprinkle with torn mint leaves.

Serve.

I've linked today's post to the following blogs - go visit them!

Let's Do Brunch

Your Whim's Wednesday

Foodie Wednesday

These Chicks Cooked

Allergy-Friendly Lunchbox Love
It's a Party!

Miz Helen's Full Plate Thursday

Making It With Allie

Delightfully Inspiring Thursday

Creative Juice

Recipe Swap Meet

It's a Keeper!

Ina's Garden...Lentil Vegetable Soup

noreply@blogger.com (Louanne Bertrand) — Thu, 15 Sep 2011 10:52:00 +0000

Comfort food...what does that mean to you? To me, it means hearty casseroles, delicious one-pot stews, and my favorite, soup. As it happened, one of my staff members had a birthday this month, and for her birthday lunch theme she chose soup and salad. Perfect! Our theme for Ina's Garden was Cooking in Comfort, and as I said, soup and comfort go hand-in-hand.

I scanned Ina's recipes, and I was torn between her Roasted Butternut Squash Soup and Lentil Vegetable Soup, but since I had recently made a squash recipe, I decided to make the lentil. Be warned, there are many ingredients, lots of dicing and slicing, but it is all worth the effort. The soup is perfect.

Be sure to use the red wine vinegar before serving. I was a little hesitant, so I tasted the soup, noticed a little flatness, and decided to be brave. I added the vinegar, and voila! The soup became multi-dimensional, with every flavor enhanced by the acidity. When I sprinkled on some freshly grated Romano, the flavors hit their crescendo. Everyone at work loved the soup, especially the birthday girl...

Ina's Lential Vegetable Soup

1 pound French green lentils (I used brown)
3 large onions, diced
2 leeks, sliced, white part only
1 tablespoon minced garlic
1/4 cup extra virgin olive oil, plus extra for drizzling (I didn't add this at the end)
1 tablespoon kosher salt
1 1/2 teaspoon black pepper
1 teaspoon dried thyme
1 teaspoon ground cumin
8 stalks celery, diced
4-6 carrots, diced
3 quarts chicken stock
1/4 cup tomato paste
2 tablespoons red wine or red wine vinegar (I used red wine vinegar)
Freshly grated Parmesan cheese (I used Romano)

In a large soup or stockpot on medium heat, saute the onions, leeks, and garlic with the olive oil, salt, pepper, thyme, and cumin for 20 minutes or until the vegetables are translucent and very tender.
Add the celery and carrots and saute for 10 more minutes.
Pour in the chicken stock, and add the tomato paste, and lentils.
Cover and bring to a boil.
Reduce the heat and simmer uncovered for 1 hour, until the lentils are cooked through.
Check the seasonings.
Add the red wine and serve hot, drizzled with olive oil and sprinkled with grated Parmesan or Romano.

All of the Ina's Garden hosts - April at The 21st Century Housewife, Chaya at Bizzy B. Bakes, Yummy Chunklet at Yummychunklet, Mia at Bright Morning Star, and yours truly - hope all of you will join us for our Cooking in Comfort linky party – choose your favorite Ina comfort dish and share your experience with us! How easy is that? If you can't cook along with us this go round, please join us on October 6, when you can link up a Fall Family Favorite, Barefoot Contessa-style.

Turtle Cheesecake Bars

noreply@blogger.com (Louanne Bertrand) — Sun, 11 Sep 2011 14:30:00 +0000

So, it's that time again - football season! And, not just regular old football, but Fantasy Football! This is my 4th season, and I've won two Superbowls - last year, my winnings totalled $371 - not bad, no? Unfortunately, I had the 10th round pick, and my team is less than stellar. The husband had the 9th round, so he fared no better. The bright moment of our draft? Food, of course! (Not the best segue, but I'm still on my second cup of coffee.)
I made Creole jambalaya, jalapeno cornbread, and 7-layer taco dip, all adapted to be gluten-free. The hit of the day, however, was turtle cheesecake. This, too, was gluten free, as I used a nut crust, but you could certainly use the standard graham cracker crust. I made the cheesecake in a 13x9 pan, because I wanted to serve it as a bar rather than a wedge, and it worked perfectly. You can certainly use the traditional springform pan.

The husband and I both love cheesecake, and this recipe was just my standard cheesecake with the addition of caramel, pecans, and semi-sweet chocolate. Hope you love it as much as we did!

Turtle Cheesecake
Crust
3 cups finely chopped pecans
1 stick unsalted butter, melted
1/3 cup sugar
1/4 teaspoon salt

Cheesecake Filling
24 oz cream cheese, softened
1/4 cup full-fat Greek yogurt or sour cream
3/4 cup sugar
1 tablespoon vanilla
3 large eggs
1 cup semi-sweet chocolate chips

Toppings
1 cup coarsely chopped pecans, toasted
1 11-oz bag caramel candy, unwrapped
1 cup semi-sweet chocolate chips
6 tablespoons milk, divided

Preheat oven to 300 degrees.
Line a 13x9 pan with parchment paper, so that parchment extends over long side of pan.
In a bowl, mix crust ingredients together with a fork; press mixture onto bottom of prepared pan.
Bake crust for 20 minutes; while crust bakes, prepare filling.
Cream together cream cheese, yogurt or sour cream, sugar and vanilla.
Beat in eggs, one at a time.
After crust bakes, remove from oven and immediately sprinkle on 1 cup of semi-sweet chocolate chips.
Pour filling over chocolate chips and return to oven; bake for 50 minutes.
Allow cheesecake to cool for about hour, then place in refrigerator to chill overnight.
When ready to serve, remove cheesecake from pan using parchment paper and place on serving platter, then prepare toppings:
Toast pecans in oven for 10 minutes at 350 degrees.
Unwrap caramels and place in a microwave safe bowl, along with 4 tablespoons milk.
Microwave in 30 second intervals until caramels have melted and sauce is smooth.
Pour caramel sauce over cheesecake and immediately sprinkle on toaste and chopped pecans.
Place chocolate chips in a microwave safe bowl, along with 2 tablespoons milk, and microwave in 30 second intervals, about 2 minutes total.
Stir until smooth and drizzle over caramel-pecan topping.
Allow chocolate to set before serving.

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