Tomatoes on the Vine

Savoring the Seasons: Sticky Toffee Date Cake with Bourbon Glaze

noreply@blogger.com (Velva) — Wed, 30 Jan 2019 02:34:00 +0000

"Dear Self, this going to be your year. So dust off your sh*tkickers and let's get started"

~ All my love, Me

We are not big fans of the New Year's Eve hype and I don't know about you, but I certainly don't feel renewed on the first of January. Still January 1 is the beginning of the new 365 day cycle and like all beginnings it should be embraced. And we are also embracing dessert! Yes. More desserts in 2019. Why? Because we can.

We started off the new year with a show stopper. A Sticky Toffee Date Cake with a Bourbon Glaze.

This decadent cake is surprisingly not difficult to prepare and is incredibly moist. Served at room temperature with a dollop of fresh whipped cream and it is simply divine.

Sticky Toffee Date Cake with Bourbon Glaze

Makes One 9-inch Cake

Recipe from Ina Garten

Ingredients:

For the cake:

3/4 pound dates, pitted and chopped

1 teaspoon baking soda

1/4 pound (1 stick) unsalted butter, at room temperature

1/3 cup granulated sugar

2 extra-large eggs, at room temperature

1 teaspoon pure vanilla extract

1-1/4 cups all-purpose flour

1 teaspoon kosher salt

1-1/2 tablespoons baking powder

For the sauce:

12 tablespoons (1-1/2 sticks) unsalted butter

1 cup light brown sugar, lightly packed

1/2 cup heavy cream

1/4 teaspoon kosher salt

2 tablespoons good bourbon, such as Maker's Mark

2 teaspoons pure vanilla extract

Sweetened whipped cream, for serving (see note)

Directions:

Preheat the oven to 350 degrees. Butter and flour a 9x2-inch round cake pan.

Place the dates in a deep saucepan with 1-3/4 cups of water. Bring to boil, stirring a little to break up the dates. Allow to simmer for 1 minute. Off the heat, stir in the baking soda (it will bubble up!). Set aside.

Meanwhile, in an electric mixer fitted with the paddle attachment, cream the butter and granulated sugar on medium speed for 3 minutes, until light and fluffy. With the mixer on low, add the eggs, one at a time, and then the vanilla, scraping down the bowl. (The mixture may look curdled.) Combine the flour and salt and, with the mixer still on low, slowly add it to the batter. With the mixer on low, add the hot date mixture in two batches to the batter, scraping down the bowl. The batter will be runny but don't worry! Stir in the baking powder, which will also bubble up. Pour into the prepared pan. Bake for 30 to 35 minutes, until a toothpick inserted in the center comes clean.

Meanwhile, combine the butter, brown sugar, heavy cream, and salt in a medium saucepan and bring to boil. Reduce the heat and simmer for 1 minute. Off the heat, stir in the bourbon and vanilla and pour into a 2-cup heat-proof glass measuring cup. Set aside.

As soon as the cake is done, poke holes all over it with a toothpick. Pour three-quarters of the sauce evenly over the cake while still warm and allow it to soak in for 30 minutes. Turn cake out bottom side up onto a flat serving plate and pour remaining sauce on top. Cool completely.

Serve at room temperature with sweetened whipped cream.

Note: To make sweetened whipped cream, beat together 1 cup cold heavy cream, 1 tablespoon sugar, and 1/2 teaspoon pure vanilla extract in a mixer fitted with the whisk attachment until it makes soft peaks.

Enjoy!

Weekend in Charleston and a Low-Country Feast

noreply@blogger.com (Velva) — Mon, 07 Jan 2019 02:24:00 +0000

"Food for the body is not enough. There must be food for the soul" ~ Dorothy Day

We embarked on a long weekend to the low-country's epicenter Charleston, South Carolina. A trip to be made slowly, not rushed, southern style.

With just a click, we signed up to enjoy a meal in a talented but unknown chef's home and break bread with random people we had never met.

We set out to the outskirts of town with the address provided in our email. We drove passed the nondescript building except for the ground floor coin-operated laundromat in full swing with dryers humming, and washers swishing. We looked at each other and asked "Is this the place?" We back tracked and with a quick u-turn pulled into a small gravel parking lot. My husband volunteered to run up the back stairs to ensure the legitimacy of what we were doing. He came back to announce "This is the place!" with hesitant glances we stepped up and out into the unknown. A friendly face met us at the door as we entered a small cramped apartment which for the evening was turned into a make shift restaurant. Jazz music permeated the apartment with sound. A strong fruity cocktail was served in mason jars. Several guests had already arrived and were chatting uncomfortably on the couch as strangers often do.

The moment guests were called for dinner with our forks tapping, glasses clinking, plates being passed and wine being poured-we became family for the evening. We laughed, we told stories and communed together. The meal was good. The company was better. The meal and the conversation continued to almost midnight, even though, it was only scheduled to last two hours.

Think of the stories we can tell with food. Our chef prepared a traditional low-country Perlo ( A southern version of chicken and rice). The dish is simple and straight forward but its roots run deep in West African cooking which is the foundation of modern southern cuisine today. Now, depending on where you hail from you could easily refer to this dish as a "Bog" or "Pilau" The dish is a communal meal best when it is prepared to serve a crowd.

My belly was full and my head a buzzed. It was clear this evening would leave an indelible impression on me. A reminder that my best experiences have been those moments when I embraced the unpredictability of stepping out of my comfort zone. While anyone can eat in a restaurant, when is the last time you stepped into a strangers home and ate a meal together?

How do you pay respect to a food experience that has provided a lasting impression? I try to recreate it. With the research of many You Tube videos I set out to learn how to make a proper Perlo.

There are a myriad of ways to prepare Perlo. If you should decide to prepare it, you will include your own touches to make this dish speak for you. This is the beauty of this dish it can be revised endless ways to reflect your tastes or what ingredients you may have readily available.

A shared moment with Chef Christopher

Perlo Low-Country Style for Sunday Supper

Southern Low-Country Perlo

Serves a crowd

Ingredients:

For the stock:

1 whole chicken, cut-up

2 smoked ham hocks

1 carrot peeled

1 medium onion, quartered

2 stalks celery, cut into extra-large pieces, including leaves

2 bay leaves

6 thyme sprigs

Handful of peppercorns

For the Perlo:

8-10 cups homemade stock

2 pounds smoked sausage, cut into thick slices

Chicken with skin and bones removed

Ham hocks with fat and bone removed.

2 pounds long grain rice

1 large onion, chopped

2 large bell peppers (red, yellow and or green), chopped

3 carrots peeled, washed and cut into chunks

2 stalks celery, washed and sliced

1-(14.5) can of undrained petite diced tomatoes

1-(10-ounces) frozen green peas

Vegetable oil

Salt and pepper to taste

Directions:

To prepare stock:

In a 8-10 quart stock pot, add whole chicken including neck bone, and giblet. Add ham hocks, carrot, onion, celery, bay leaves, thyme sprigs and peppercorns. Fill pot about 2-inches from the top.

Bring ingredients to a boil on a medium-high heat. Reduce heat to low. Cover and simmer for about two hours until chicken and ham hocks are tender.

Remove from heat. Remove chicken, giblet and ham hocks, and set aside. Discard neck bone, carrots, onion, celery bay leaves, thyme sprigs and peppercorns. Strain the stock through a meal sieve. Put aside.

To prepare Dish:

When chicken is cooled. Remove skin and bones. Coarsely chop chicken. Chop giblets. Remove fat and discard from ham hock, and only use the meat. Set aside.

In the same stock pot or large Dutch oven, on medium-high heat, add vegetable oil. When oil is hot add onion, carrots, bell peppers and celery. Cook until translucent (about 5 minutes). Add sausage. Cook until lightly brown. Add rice and cook for about 5 minutes frequently stirring the rice. Add stock to cover about 2-inches above mixture line. Return chicken and ham hock meat to mixture. Add diced tomatoes and peas. Bring to a boil. Reduce heat. Cover 20-25 minutes until rice is tender.

Serve family style.

Savoring the Season: Spicy Watermelon Margaritas

noreply@blogger.com (Velva) — Mon, 30 Jul 2018 13:17:00 +0000

The sun is blazing, and its late afternoon on a Sunday. We retreat to our patio to escape the sweltering heat. The ceiling fans are humming overhead, and the wind down begins. Warm weather appetizers are a must and we start with crispy polenta rounds, with creamy burrata, sliced watermelon wedges, and a arugula tossed in a light vinaigrette. Summer wines are enjoyed too, maybe a Grenache or a cool Sangria.

On this particular summer day we decided on a summer cocktail to help us chill out. This is where spicy meets cool watermelon. You can't beat this watermelon and jalapeño combination. This easy to prepare, delicious cocktail is the perfect summer drink.

Spicy Watermelon Margarita

Makes one cocktail

Recipe from Allrecipes

Directions:

Puree 2 cups cubed seedless watermelon in a blender. Wipe the rim of a margarita glass with a lime wedge; dip rim into kosher salt or coarse white decorating sugar. In a cocktail shaker half-filled with ice, add 2-ounces of watermelon puree. 1-1/2 ounces silver tequila, 3/4-ounce Cointreau, 3/4 ounce lime juice, and 1 slice jalapeño. Shake until very cold. Strain into prepared glass. Garnish with a watermelon wedge or melon balls and a jalapeño slice-or simply float a jalapeño slice on top.

Enjoy!

Huevos Rotos: Spanish Broken Eggs

noreply@blogger.com (Velva) — Thu, 14 Jun 2018 01:22:00 +0000

"If I'm an advocate for anything, it's to move, as far as you can, across the ocean, or simply across the river. Walk in someone's else's shoes or at least eat their food. It's a plus for everybody"~Anthony Bourdain 1956-2018

Traveling both inspires me and engages me in a way that can be difficult to explain. There is a simple message conveyed while traveling, we are far more similar than different.

The Spanish love their country and culture, but more importantly, their food. It is impossible to understand Spain until you understand their food culture, which is a central part of their identity. In Spain, meals are to be enjoyed, not rushed, and are a important part of family life. The concept of "eating on the go" is unacceptable. We spent many hours experiencing food around a family table, cafe or restaurant. Hours seem to pass as we spoke about current events or family life, combined with story telling, and a joke or two, followed by laughter and grand gestures of body language. Another bottle of wine, and another round of small plates (Tapas) and we continued into the night.

There was so much beauty and history experienced during our journey to Spain. What was it about this country that stood out the most for me? It was simplicity. Don't measure simplicity by American terms, it will limit your imagination. Spanish simplicity is having a deep rooted understanding in the real life practice that relaxing and enjoying life are worthy activities.

On this particular trip my youngest son, on break from college, and never one to pass up an opportunity to travel agreed to be my travel companion. I was feeling pretty lucky, its not often you have a captive audience with your youngest son which includes none of the normal daily distractions. We toured with our Spanish friends through southern Spain from its coastline in Cadiz, its Roman history, stunning cathedrals and architecture, The annual Patio of Flowers in Cordoba, and urban life in Seville and Madrid. There was so much beauty and history we experienced and enjoyed.

There was a small plate dish my son ordered often in cafés called Huevos Rotos (Broken Eggs). It was a simple delicious family style dish prepared often in Spanish homes.

Our friend offered to demonstrate this dish for him on our last evening. Her version was even more delicious. It was just a few quality ingredients and it was damn near perfect.

I did my best to capture the recipe and the demonstration for you below.

Side note: our last journey to Spain in our host demonstrated how to correctly prepare a family style paella Adoracions Spanish Family Style Paella

Wash, peel and slice your potatoes (preferably Yukon Gold potatoes)

After generous amount of olive oil add your potatoes and onions. Breaking up your potatoes with a wooden spoon, as you stir frequently to avoid browning your potatoes and onions.

Ooooops! One Yolk broke
Add your eggs one at a time.

Add your chopped jamón, pancetta or chorizo. Wait no more than a minute and remove from the heat.

Place on a plate. With a knife and fork break through the yolks, and potatoes, and serve.

Huevos Rotos: Spanish Broken Eggs

Ingredients:

2 large potatoes (preferably Yukon Gold), washed, peeled, and thinly sliced

Salt to taste

Enough olive oil to generously cover the bottom of a 10-inch skillet

1 medium onion, halved, then sliced thinly

2-3 large eggs

small package of chopped jamón (Spanish ham) pancetta, or chorizo

Directions:

In a medium bowl, add the sliced potatoes and salt. Mix the potatoes and salt with your hands. Set aside.

In a 10-inch skillet, on medium-high heat, add the olive oil. Add the potatoes and onions together. Stir frequently to keep from browning the potatoes (approximately 20 minutes) As the potatoes become soft, break up the potatoes with a wooden spoon. When the potatoes are cooked, its important to taste the potatoes to ensure flavor, and doneness.

In separate bowls for each egg, crack the egg and set aside.

After the potatoes are cooked add eggs one at a time. Add salt to the yolks, and shake the pan. Cook until eggs are considered "over easy".

Add meat for just a minute and remove from heat.

On a plate, or in the pan use a knife and fork to break the eggs with the yolk including the potatoes until the dish appears chopped.

Enjoy!

Mascarpone Tart with honey, oranges and pistachios

noreply@blogger.com (Velva) — Thu, 12 Apr 2018 00:31:00 +0000

Our Supper Club gathered recently to enjoy a good meal, friendship, plenty of laughter, and of course, good wine. We are a diverse group of friends with varying backgrounds that move across the personal, religious and, political spectrum which makes for spirited conversations, while breaking bread. If only we could all solve our differences while enjoying a good meal. No doubt the world would be a kinder, gentler place.

We have dinner themes but mostly its a formality. This month's theme was Greek which sent us out searching for a Greek inspired dessert. Something delicious but, not complicated. Making dessert at our house usually means my husband will take the helm and he knocked this one out of the park.

This recipe comes from Bon Appetit's Fast, Easy, and Fresh Cookbook and it delivers on its promise. Most importantly, it can be put together in short order. The tart turned out stunning. The flavors, colors, and textures popped. Proof with a few fresh quality ingredients simple is best.

Mascarpone Tart with Honey, Oranges and Pistachios

Makes one 9-inch tart

Recipe from Bon Appetit

Ingredients:

1 Refrigerated pie crust (half of a 15-ounce package)

2 large navel oranges

1 8 to 8.8-ounce container chilled mascarpone

1/2 cup chilled heavy whipping cream

1/4 cup sugar

2 tablespoons honey, divided

1/4 teaspoon (generous) ground cardamom

2 tablespoons chopped pistachios

Directions:

Preheat oven to 400 degrees. Press pie crust onto bottom and up sides of a 9-inch tart pan with removable bottom: fold sides in and press to extend sides 1/4-inch above rim of pan. Pierce crust all over with fork. Bake until golden brown, about 24 minutes. Cool completely on rack.

Meanwhile, grate enough orange peel to measure 1-1/4 teaspoons. Cut off remaining peel and pith from oranges. Slice oranges into thin rounds, then cut rounds crosswise in half. Place orange slices on paper towels to drain slightly.

Combine mascarpone, cream, sugar, 1-tablespoon honey, cardamom, and orange peel in medium bowl. Using electric mixer, beat just until blended and peaks form (do not over beat or mixture will curdle). Spread filling evenly in cooled crust. Arrange orange slices atop tart in concentric circles, sprinkle with pistachios. Drizzle with remaining 1 tablespoon honey.

Note:

D.I.Y. Mascarpone If you cannot find mascarpone cheese, you can make a delicious substitute at home. Mix 8-ounces cream cheese with 1/4 cup heavy whipping cream and 2-1/2 tablespoons sour cream.

Scenes from My Pantry: Turkey Lentil Sloppy Joes

noreply@blogger.com (Velva) — Fri, 16 Mar 2018 00:49:00 +0000

Loved "sloppy Joes" as a kid. Messy by design and delicious. These days the aim is still delicious but, lighter more healthy choices.

Using lean ground turkey and the hearty lentil beans, is a great alternative to preparing this traditional meat-centric meal that still feels substantial and comforting without sacrificing the flavor.

This recipe makes enough for twelve servings. You can easily freeze extra servings in freezer bags for a fast, healthy weeknight meal.... or skip the bun, and enjoy it as chili.

Turkey Lentil Joe's

Serves 12

Adapted from allrecipes

Ingredients:

1 (32-ounce) carton reduced-sodium chicken broth

1-1/2 cups brown lentils

1 tablespoon olive oil

1 cup chopped onion

1/2 cup chopped carrot

1 pound ground turkey

3 cloves garlic, minced

1 (15-ounce) can crushed tomatoes

1/3 cup coarsely chopped pimiento-stuffed green olives

3 tablespoons chili powder

3 tablespoons tomato paste

2 tablespoons cider vinegar

Hamburger buns

Optional: Thinly sliced red onion and Kosher pickles

Directions:

Bring broth to a boil in a Dutch oven. Stir in lentils; return to boil. Reduce heat and simmer, covered until tender, 20 to 25 minutes. Drain in a colander.

Heat oil in a Dutch oven over medium heat. Add onion and carrot; cook until tender, 5 to 6 minutes. Add turkey and garlic; cook, stirring to break up lumps, until turkey is browned. Drain any oil.

Stir in tomatoes, olives, chili powder, tomato paste, and vinegar. Bring to a boil; reduce heat and simmer, stirring frequently, until slightly thickened, about 8 minutes. Stir in cooked lentils; cook until heated through, about 2 minutes more. Serve on buns with red onion and pickles, if using.

Enjoy!

When you are serious about your cocktail.... A Maiden's Prayer

noreply@blogger.com (Velva) — Tue, 06 Feb 2018 18:32:00 +0000

The Maiden Prayer has all the elements which allows you to create this cocktail anyplace, anywhere with a few quality ingredients which include gin, orange liqueur, and fresh orange and lemon juices.

A slightly sour but refreshing palate opener. A perfect lead to a good meal anytime of year.

A Maiden's Prayer Cocktail

Makes two 4-1/4-ounce drinks

Adapted from Raising the Bar

Ingredients:

3 ounces good quality gin

3 ounces fresh orange juice (approximately one orange)

1-1/2 ounces fresh lemon juice (approximately 1 lemon)

1 ounce Cointreau or other good quality orange liquor

2 orange twists

Directions:

Fill a cocktail shaker with ice and add all the ingredients except the orange twists. Shake vigorously until the outside of the shaker is frosted and beaded with sweat.

Strain in cocktail glasses, garnish with the orange twists, and serve.

Enjoy!

Wicked Buttermilk Cornbread

noreply@blogger.com (Velva) — Tue, 16 Jan 2018 22:16:00 +0000

Rumor has it, southerners make the best cornbread. Now, not being a true southerner does not mean it's not possible to deliver a wicked cornbread recipe. Don't raise your eyebrow my southern friends when honey is mentioned in the recipe, and whole kernel corn too. Bacon drippings and lard are divine but honey and buttermilk steals the show.

Wicked Buttermilk Cornbread

Makes 8x8 pan

Recipe adapted from Life Made Simple

lifemadesimplebakes.com

Ingredients:

8 tablespoons (1 stick butter)

1/2 cup sugar

1/4 cup good quality honey

2 eggs

1 cup buttermilk

1/2 cup whole yellow kernel corn (if frozen, thawed)

1 cup all-purpose flour

1 cup good quality cornmeal

1/2 teaspoon salt

1/2 teaspoon baking soda

Directions:

Preheat oven to 375 degrees F. Lightly spray or butter a 8x8 square baking pan. Set aside.

In a large mixing bowl, combine the melted butter, sugar and honey. Whisk in the eggs one at a time, beating until the mixture is smooth. Add the buttermilk, and corn, mix to combine.

In a medium mixing bowl, whisk together the flour, cornmeal, salt, and baking soda. Gradually add the dry ingredients, stirring with a spatula until only a few lumps remain. Pour the batter into the prepared pan, smoothing the top with the spatula to create a even layer. Allow the batter to sit for a few minutes before placing in the oven to bake.

Bake for 30-35 minutes or until top is golden brown and a cake tester inserted comes out clean. Remove from the oven, brush the top with butter and allow to cool before slicing and serving.

Enjoy!

Pura Vida....Travel Journey to Costa Rica and Green Plantain Ceviche

noreply@blogger.com (Velva) — Sun, 26 Nov 2017 15:02:00 +0000

Nestled between Nicaragua to its north, and Panama to the southeast, and sharing two coastlines with the Pacific and the Caribbean lies the Republic of Costa Rica.

With a 3-hour car ride from the Liberia airport to our first adventure in the Arenal region there was plenty of time to soak up the scenic landscape. Miles of sugar cane and pineapple farms, long windy roads with twists and turns, and plenty of pot holes makes for a memorable ride. A country flushed with rainforests, tropical fauna, active volcanoes, pristine coast lines, abundant wildlife its hard not to fall in love with Costa Rica.

Costa Ricans or "Ticos" as they commonly refer to themselves are friendly, warm and inviting. This country has a lot of soul. Pura Vida (Pure Life) is a common expression often used to remind you to relax, and enjoy life. It's an emotion, an attitude, its a way of life.

No trip for us would be complete without enjoying the local cuisine. We seek it out. Strolling the town center at noon, we noticed a group of local workers surrounding several car trunks where lunch was being served. Without hesitation we got into line and for about $8 for two we feasted on stewed chicken, Gallo Pinto (beans and rice), yucca, fried plantains, topped with a tangy cabbage slaw right out of pots in the car trunk. Score! A friendly local told me local cuisine include "beans and rice for breakfast, beans and rice for lunch and rice and beans for dinner".

A memorable side dish enjoyed with one lunch was a local ceviche made with green bananas. Fresh and simplistic, it was delightful. This dish stayed with me all the way home. Green plantain has the texture of a white fish without well, the fish. There are numerous ways to prepare this dish but, this is my crack at it. So, next time you need a little summer in your winter or you are prepared to fire up the grill, or impress your friends with your pot luck dish... Here you go!

Green Plantain Ceviche (Ceviche de Plátano Verde)

Serves 6-8

Ingredients:

2-3 green plantains (not ripe), cut in half

2 medium colorful bell peppers (red, yellow or orange), diced

1 medium red onion, halved and sliced thinly

4 garlic cloves, peeled and sliced thinly

1 cup fresh squeezed lemon juice

1 cup fresh squeezed orange juice (or a high quality juice)

1/4 cup rice vinegar

1 cup fresh cilantro, finely chopped

Salt and Freshly ground black pepper to taste

Directions:

In a medium sauce pan, bring water to a boil. Place the halved unpeeled plantains in the pan and cook for approximately 20 minutes (you should see the peel coming away from the banana) or until the banana is still slightly firm. Remove from the pan. Set aside. Cool.

Meanwhile, in a medium bowl combine the peppers, red onion, garlic cloves, lemon juice, orange juice, rice vinegar and cilantro.

Peel and dice the cooled bananas. Add to the other ingredients. Toss. Chill for several hours or overnight to allow the flavors to marinate.

Enjoy!

Rural America....Southern Hospitality and Chicken Pot Pie

noreply@blogger.com (Velva) — Sat, 11 Nov 2017 20:05:00 +0000

Life invariably provides twists and turns. There is no avoiding them. Through this bittersweet symphony of life we are usually in the midst of counting our blessings, and balancing our challenges.

My parents moved to a rural small town about 10 years ago. Southern roots run deep in this town and weddings, new babies, and death are serious business. Word spreads like wildfire upon a death and the brigade team of hospitality assembles. Since condolences can be difficult to express, there is always food, and a lot of it. Soon after the first of many chicken pot pies and all the fixings arrive filled with kindness, comfort, and calories. The southern casserole speaks volumes but mostly it is the call to "How can I help?"

In honor of the ultimate southern comfort food I present you with a traditional chicken pot pie made with generous chunks of chicken and vegetables, loaded with kindness, comfort and calories.

Deep Dish Southern Style Chicken Pot Pie

Serves 8-10

Ingredients:

Homemade double pie crust or ready-made refrigerated pie crust

2lbs. boneless, skinless chicken breasts, cut into generous chunks

3 cups chicken stock

2 medium potatoes, cubed

1 cup celery, chopped

1 medium onion, chopped

2 cups frozen vegetable mix (green beans, carrots, peas and corn)

1 Tablespoon Herbs De Provence (blend of thyme, rosemary, marjoram and savory)

1/2 cup all-purpose flour

3 Tablespoons butter

1-1/2 cups Half and Half

Freshly ground black pepper to taste

Salt to taste

1 egg beaten with 1 Tablespoon of water for egg wash

Directions:

Preheat oven to 425 degrees F. In a 4-quart stock pot add the chicken broth and the chicken breasts. Bring to a simmer. Add cubed potato. Simmer until the chicken is no longer pink. Remove the chicken and let cool. Remove the potatoes with a slotted spoon. Place aside.

With the remaining cooking liquid reserve 1-1/2 cups of broth in a large measuring cup. Add half and half, herb seasoning, salt and pepper to taste. Set aside.

In the same pan, melt the butter over medium heat. Add the onion, celery. Sauté until vegetables are translucent-about 3-4 minutes. Gradually add in the flour, and mix until well blended. Gradually add in the broth mixture, lower the heat to simmer, and stir frequently until the broth is thickened. Add the chicken and vegetables. Stir until well blended. Set aside.

Line a deep dish pan (10-inches) with the first layer of the pie pastry. Add mixture until it reaches the top. Add second pie pastry, crimp and seal. Brush top gently with egg wash.

Bake 30-40 minutes or until golden brown.

Enjoy!

Cucumber Mint Martini

noreply@blogger.com (Velva) — Sat, 23 Sep 2017 15:54:00 +0000

Autumn approaches slowly in north Florida with heat and humidity continuing to hang in the air like a wet blanket.

This in-between time is a perfect for a late summer cocktail. All good cocktail starts with quality ingredients-No exceptions. We scored an artisan gin from Austin, Texas called austin reserve from our older son. A gin with soft botanicals and a very smooth finish. A new favorite.

There are just a handful of ingredients in this cocktail so, get your shaker out, invite a good friend, put on music and enjoy.

Cucumber Mint Martini

Serves 1

Recipe from Fried Chicken and Champagne

Ingredients:

4 cucumber wheels (1/8 inch thick)

10 small mint leaves

1/4 ounce simple syrup (see recipe below)

2 ounces good quality gin

1/2 ounce lime juice

1/2 Grand Mariner

Garnish: Paper-thin slice of cucumber

Recipe for Simple Syrup:

1 cup water

1 cup sugar

Mix water and sugar in a small saucepan over medium heat. Stir, mixing well. Bring the mixture to a boil. stirring frequently. When the sugar has completely dissolved, remove from heat.

Let the mixture cool completely. Place in a container and refrigerator. Keeps up to a month in the refrigerator.

Directions:

Muddle 4 cucumber wheels and mint leaves in a shaker. Add the simple syrup. gin, lime juice, and Grand Marnier Add ice to fill shaker. Shake and strain into a martini glass; float the paper-thin cucumber slice on top.

Enjoy!

Hurricane Irma's Baked Spaghetti

noreply@blogger.com (Velva) — Thu, 14 Sep 2017 00:19:00 +0000

A wild weather week for Florida! With time to prepare, evacuate, get out of the way, shelter in place or some combination there remains the stress of waiting and anticipating. Mother Nature can be incredibly generous and she can be equally devastating. This month alone Harvey doused Texas and Louisiana, and Irma exploded on the scene to wreck havoc on the peninsula of Florida. Last year, almost on the same date we experienced hurricane Hermine. Hate to think this is the new normal as storms are becoming bigger and stronger during hurricane season due to the warming of the ocean waters which is fuel for these storm systems.

During times of stress it is in our nature to find solace in traditional comfort foods. While we waited and prepared for Irma's arrival a craving was building for an EPIC comfort meal to feed the family, or a crowd. The dish was baked spaghetti and my friends there is no finer comfort.

The recipe below is my take on baked spaghetti but certainly you can change this recipe up as you like and I am sure it will be delicious.

Hurricane Irma's Baked Spaghetti

Serves a crowd

(makes a 9x13 pan with generous portions)

Ingredients:

1lb. Thin spaghetti

2 jars (24 ounces) good quality Marinara Sauce

1lb. lean ground beef

Olive oil for cooking

1 medium onion, chopped

3 garlic cloves, minced

1 teaspoon dried Italian seasoning

1/4 teaspoon red pepper flakes

16 ounces 4% small curd cottage cheese or Ricotta cheese (I prefer cottage cheese)

3-4 cups Mozzarella Cheese

Salt and pepper to taste

Directions:

Preheat oven to 350 degrees F.

In a large pot of boiling water add spaghetti and cook according to package directions. Drain. Return to cooking pot and add one jar of marinara sauce. Toss. Set aside.

While the spaghetti is cooking, heat a large pan with a drizzling of olive oil. Add chopped onion, sauté until translucent. Add minced garlic, sauté for another minute. Add Italian seasoning and red pepper flakes. Blend with other ingredients. Add ground beef and cook until no longer pink. Add second jar of marinara sauce. Cook another couple of minutes. Set aside.

In a medium bowl, add cottage cheese or ricotta cheese with 1-2 cups of mozzarella cheese. Blend. Set aside.

In a 9x13 baking pan add a layer of sauce, then spaghetti, then cheese mixture and repeat the layers ending with the sauce. Top with mozzarella cheese and bake 30-35 minutes or until the cheese is golden brown.

Enjoy!

Dirt to Table Experiences: Baked Turkey Chiles Rellenos

noreply@blogger.com (Velva) — Sat, 26 Aug 2017 15:06:00 +0000

This time of year our garden is an untamed jungle. Heat and humidity have taken their toll on our summer vegetables, and the weed Gods have blessed the foot high grasses, and welcomed the natural pests of the vegetable garden. As we hack our way through the garden standing tall and proud are the poblano peppers, vibrant and thriving in the heat. An under appreciated mild smoky pepper often found in Mexican and American Southwest cuisine. These peppers can range in flavor intensity (occasionally these peppers can provide a surprise heat) but, mostly they deliver mild heat with a smoky almost sweet flavor. Ideal for roasting, baking and stuffing.

A favorite dish using poblano peppers is Chile Rellenos. In this dish turkey is used instead of beef and the poblanos are roasted in the oven before stuffing and baking. This dish can be made in about an hour and serves as a delicious weeknight meal. Also freezes well to enjoy later.

Baked Turkey Chiles Rellenos

Serves 4

Adapted from Hello Fresh

Ingredients:

4 poblano peppers

1 -1/2 lbs. ground turkey

1-1/2 tablespoons chicken based concentrate or 1 cup chicken stock

1 cup jasmine or basmati rice

1 medium onion, diced

1-2 jalapeños, seeded and minced

2 Tablespoons good quality southwest spice blend

2 cups crushed tomatoes

1 teaspoon Chipotle spice

1 cup shredded Monterey Jack cheese

Salt and pepper, to taste

Directions:

Preheat oven to 425 degrees. Bring 1 cup of water to a boil in a small saucepan. Add chicken stock concentrate (note: If using chicken stock use in lieu of water). Halve the poblano peppers lengthwise. Remove seeds and ribs. Drizzle with olive oil, season with salt and freshly ground black pepper. Place on a baking sheet. Roast until soft. About 20-25 minutes.

Add rice to boiling stock. Cover, simmer, and cook until tender (15-20 minutes).

In a separate large skillet, heat a drizzle of oil over medium-high heat. Add onion and jalapeño. Cook until soft. Add Southwest seasoning and turkey (breaking up the meat as it cooks). Cook until the turkey is no longer pink. Season withs alt and pepper. Remove from heat.

In a small saucepan, stir together crushed tomatoes and 1/2 cup water. Add more Southwest seasoning and Chipotle spice. Bring to a simmer. Season with salt and pepper.

When the rice is done cooking, add to the pan with filling. Season with salt and pepper. Add additional chipotle and southwest seasoning, if desired. If your pan is not ovenproof transfer mixture to a small baking dish. Stuff poblanos with as much filling as possible. Return to pan, nestling in remaining unused filling.

Add sauce over stuffed poblanos. Cover with cheese. Bake in oven until cheese melts. Serve.

Enjoy!

Weeknight Chicken and Sausage Gumbo

noreply@blogger.com (Velva) — Tue, 01 Aug 2017 13:15:00 +0000

Gumbo is perhaps the dish that most represents Louisiana and its Creole-Cajun heritage. A fine gift to American cooking.

An authentic gumbo takes time. A lot of time to prepare. Depending on the cook's preference a pot of gumbo can include a variety of ingredients from crawfish, sausage (especially andouille), oysters, duck, pork shoulder, poultry, tomatoes. The list goes on and on.

During the week there is no time to make an authentic gumbo happen but, here is a respectable version of gumbo you can make happen in under an hour, and everyone will be happy.

Weeknight Chicken and Sausage Gumbo

Serves 4

Adapted from Sara Moulton

Ingredients:

1/4 cup vegetable oil

1/3 cup all-purpose flour

1 medium red bell pepper, chopped

1 medium green bell pepper, chopped

2 celery stalks, chopped

1 medium onion, chopped

4 garlic cloves, chopped

1lb. chicken breast tenders, cut into 1-inch thick pieces

8-ounces fully cooked smoked sausage (Andouille or any other smoked sausage), sliced

3-4 Tablespoons Creole Seasoning

4 cups chicken stock

1-10 ounce frozen cut okra

Kosher salt and Freshly ground black pepper

Cooked white rice as an accompaniment

Directions:

To make the roux, heat the vegetable oil in a Dutch oven over medium heat. Add flour and cook, whisking occasionally, for 10 minutes, or until it is golden brown, and smells like popcorn.

While the roux is cooking, chop the red and green bell pepper, celery, and onion and place them in a bowl. Press the garlic into the mixture. Add the chopped vegetables to the roux and cook, stirring occasionally, for 10 minutes. The roux will clump o the vegetables, but it will disappear into the sauce once the chicken stock is added.

Add the Creole Seasoning to the roux mixture and cook, stirring about a minute. Gradually stir in the chicken stock and 1/2 cup water, whisking until smooth; bring the mixture to a simmer.

Add the chicken to the sauce and cook for about 5 minutes. Add the sausage and okra and cook until heated through. Add salt and pepper to taste and serve over rice.

Enjoy!

Savoring the Season: Refrigerator Cucumber Salad

noreply@blogger.com (Velva) — Sun, 04 Jun 2017 19:00:00 +0000

Preserving the seasons bounty does not have to be all consuming. It can be simple with delicious results.

Late spring when the cucumbers in the north Florida garden are coming in faster than can be consumed or shared with friends is the signal to make a batch of refrigerator cucumbers. You need only a few ingredients, a couple clean glass jars, and storage space in your refrigerator for the next couple of months or probably less, since this cucumber salad does not last long.

This time jalapeños peppers were used in my batch rather than bell peppers to provide a spicy sweet kick to my salad. Also, don't get caught up in the amount of sugar in the recipe. Unless, you plan on drinking the brine much of this sugar is not consumed. The sugar is used to reduce the acidic nature of the vinegar and to provide a slightly sweeter salad.

The tangy sweet cucumber salad pairs well with grilled meats, pulled pork or in your lunch bag. Also, perfect for pot luck or as a hostess gift.

This refrigerator cucumber salad is guaranteed fresh for a couple of months when stored properly.

The jars below represent my extra-large batch. Our family and friends will continue to enjoy the garden fresh cucumber salad throughout the summer. No doubt before the season is over there will be another large batch to take us into the early fall months.

Refrigerator Cucumber Salad

Makes 2 quarts

Ingredients:

1 cup white distilled vinegar

1- 1/2 cups sugar

1 tablespoon salt

1 tablespoon celery seed

1 tablespoon mustard seed

5-7 large cucumbers, washed and thinly sliced

2-3 fresh garlic cloves

1 medium red onion, peeled and halved, thinly sliced

1 green or red bell pepper seeded, and thinly sliced (note: you can use a hot pepper like jalapeño to make a spicy sweet vinegar)

Directions:

In a medium saucepan place the vinegar, sugar, salt, celery seed, and mustard seed. Bring to a simmer until the sugar is dissolved. Set aside and let cool.

In a large bowl, mix the cucumbers, onion, and peppers. Set aside.

Pack and layer cucumber, onion and pepper in clean mason jars or other glass container. Add garlic clove(s).

Pour vinegar to rim of jar. Close (tighten) lid. Place in the refrigerator.

Note: Stays fresh for about two months.

Enjoy!

All That...And A No Bake Peanut Butter Pie Too

noreply@blogger.com (Velva) — Wed, 24 May 2017 00:31:00 +0000

"To be outstanding get comfortable with being uncomfortable" ~ Unknown

If you have been to North Carolina there is no disagreement, its a beautiful state from its bustling cities, expansive farmland, to the mountain landscape of southern Appalachia.

Getting off the beaten path and taking the road a little less traveled results in the adventure, more often than not, being worthwhile. You have the opportunity to slow down, take your time and enjoy.

While visiting my family in North Carolina I had an opportunity to venture off the beaten path a couple of times.

I finally had the opportunity to meet Rebecca Subbiah a long time and favorite blogger of mine. She has taken her passion to a new level and has become a new farmer and founder of LadyBird Farm in Yadkinville. A small vibrant farm community nestled among the rolling hills of the back country. Rebecca is focused on growing farm fresh organic vegetables and edible flowers. She also has a flock of happy hens enjoying the farm life. I really enjoyed the time spent with Rebecca albeit too short.

Another trip off the beaten path brought me to Hamptonville, North Carolina. A small Amish community belonging to the New Order of the Union Grove founded in the 1980's. Today, there are about 31 New Order Amish families living in and around Hamptonville. It was interesting to learn this sect of the Amish are allowed to use electricity off the power grid while still adhering to strict traditions of plain dress and travel by horse and buggy.

Spent a lovely couple of hours with a best friend of my sister. We enjoyed a wonderful deli lunch at the Shiloh General Store, while sharing good laughs, and stories.

The view on this beautiful warm spring day was incredible. Our lunch view included watching a momma keep a close distance and eye on her rambunctious foal. These are moments when you believe, if only for a few seconds, in the simplicity of life.

A reminder not all needs to be complicated. Here is a simple and delicious frozen No Bake Peanut Butter Pie (Think Reese's peanut butter cups). Perfect for the hot months of summer.

No Bake Peanut Butter Pie

Makes Two 9" Pies

Recipe from all recipes.com

Ingredients:

1- 8 ounce cream cheese

1-1/2 cups confectioners sugar

1 cup creamy peanut butter

1 cup whole milk

1 16 ounce frozen whipped topping, thawed

2- 9'' prepared graham cracker crusts

Directions:

Beat together cream cheese and confectioners' sugar. Mix in peanut butter and milk. Beat until smooth. Fold in whipped topping.

Spoon into two 9" graham cracker pie shells; cover, and freeze until firm (about 2 hours).

Optional: Drizzle with chocolate syrup

Enjoy!

Save

Tuscan Style Ribolita with Sausage and Kale

noreply@blogger.com (Velva) — Thu, 27 Apr 2017 00:02:00 +0000

Ribolita translated from Italian means "reboiled". Translate "reboiled" in english equates to "leftovers". This is a hearty peasant stew with a thousand Italian family variations. There are a few core ingredients; tomatoes, kale (dark green variety known as lacinato), cannellini beans, and stale bread. I did not include the bread in this particular recipe but, you can easily prepare a few toasted croutons with olive oil and Parmesan cheese to top this delicious stew.

The idea behind this stew is to use what you may have leftover from a couple of days of meals. If you are eating pretty good you will probably have a few vegetables to add to the pot, and maybe even a leftover baguette from the weekend to make a few croutons. The stew is versatile and can be made ahead of time and with any variety of vegetables you may have available.

This makes for a big pot on Sunday and a healthy lunch or dinner throughout the week.

Tuscan Style Ribolita with Sausage and Kale

Serve 4-6

Ingredients:

1-1/2 lbs. sweet or hot Italian sausage (removed from the casings)

2 carrots, peeled and chopped

1 small red onion, chopped

4 cloves of garlic, chopped

8-ounces fresh kale, stemmed, ribbed and chopped

1-28 ounces can diced tomatoes

2-15 ounces cans Cannellini beans, rinsed and drained

2 teaspoons chili pepper flakes

4 cups chicken stock

Directions:
Heat a drizzle of olive oil in a large pot over medium-low heat. Add onion, carrot, garlic and chili pepper flakes to the pot. Season with salt and pepper. Cook, tossing occasionally, for 5-6 minutes, until the vegetables have softened. Add the sausage and cook, breaking up the meat into pieces, until browned, for 3-4 minutes.

Add the diced tomatoes, cannelloni beans, chicken stock to the pot. Bring to a boil, then reduce to a simmer for 10-15 minutes. Season with salt and pepper.

Add the kale to the pot and cook, covered, until the kale has wilted. Season with salt and pepper, if necessary.

Enjoy!

Mediterranean Style Three-Bean Salad

noreply@blogger.com (Velva) — Tue, 04 Apr 2017 23:19:00 +0000

Beans are under appreciated in the American diet. A budget friendly staple packed with fiber and plant based protein, not to mention a list of vitamins and minerals (Vitamin B6, Potassium, folate, magnesium etc...). It's recommended we consume 25 mg of fiber each day. A half-cup of cooked beans delivers a whopping 10 mg!

So, why don't we eat more beans? Some will say they cause issues.....I say, add beans to your regular diet and the issues will go away.

This Mediterranean inspired bean salad is tasty, super healthy and is loaded with a variety of beans, tomatoes, cucumbers, red onion, feta cheese, parsley, cilantro and tossed with a light lemon-olive oil vinaigrette. This makes for a beautiful summer salad or as an entree with crusty bread.

Mediterranean Style Three-Bean Salad

Serves 4-6

Ingredients:

15 oz. red kidney beans, rinsed and drained

15 oz. black beans, rinsed and drained

15 oz. garbanzo beans, rinsed and drained

Pint cherry tomatoes, halved

Small red onion, diced

1 English cucumber, seeded and diced

1/2 cup fresh parsley, chopped

1/2 cup fresh cilantro, chopped

3 oz. crumbled feta cheese (generous handful)

For the dressing:

Juice from 1 lemon, more if desired

2 cloves garlic, minced

1 teaspoon Dijon mustard

3-4 Tablespoons olive oil (or more to taste)

Salt and fresh ground black pepper to taste

Directions:
In a large bowl, add beans, cherry tomatoes, red onion, cucumber, parsley, cilantro and feta cheese.

In a small bowl, or a mason jar with a lid. Add lemon juice, garlic, Dijon mustard, olive oil, salt and fresh ground black pepper. Whisk (or shake) all the ingredients together until well blended.

Add dressing to salad. Toss. Chill for about an hour. Serve.

Savoring the Season: A Southern Old-Fashioned Cocktail

noreply@blogger.com (Velva) — Sat, 25 Feb 2017 00:18:00 +0000

Our good friends invited us over for a new cocktail they were enjoying. Typically, not fan of whiskeys but we were pleasantly surprised.

Old fashioned cocktails have a place in American culture. This cocktail dates back to 1806. A recipe which included a mix of spirits of any kind, water, sugar cubes and bitters. Leave it to the American mixologists to grow tired of the "traditional" and start adding a "new" fashioned approach to the "old" fashioned. No doubt the traditionalists were agape in horror at the idea of adding oranges, cherries and even pineapples to a original four ingredient cocktail. It would not be American if we did not twist and change the elements to bring about a modern twist on a very traditional cocktail.

On a whim we packed our bags and spent a few days in the beautiful city of Charleston, South Carolina. With our friends cocktail still fresh on our minds, and an attempt to recreate it on our own prior to leaving town...our awareness was at a peak when we discovered the south takes it old-fashioned cocktail quite seriously. This porch sipper gains momentum in the south with the first turn of autumn and continues long through the spring.

This version of the old-fashioned cocktail was discovered while on a walking food tour of old Charleston and belongs to the Cocktail Club Lounge located in the historic district and dedicated to the "art of the craft cocktail."

Enjoy the warm, sweet southern feel of a modern Old-Fashioned cocktail.

Southern Old-Fashioned Cocktail

Serves 1

Recipe from Cocktail Club (Charleston)

Ingredients:

2 brandied cherries

1/2 orange slice

3/4 oz simple syrup

3 oz. rye whiskey

Angostura or Peychaud bitters

soda water

lemon peel

Directions:

1. Muddle cherries, orange and simple syrup in a tall glass, then fill with ice.

2. Add rye whiskey and stir with a spoon.

3. Add several dash of bitters, to taste, and stir.

4. Pour into double old-fashioned glass, and top with a splash of soda water.

5. Squeeze and twist the lemon over the cocktail, and run along the rim of the glass.

Enjoy!

Savoring the Season: Moroccan Chicken and Vegetable Soup with Chickpea Croutons

noreply@blogger.com (Velva) — Sat, 28 Jan 2017 17:05:00 +0000

This morning I woke-up to a chill in the air. The bone chill jumped started my winter weekend with an outrageously comforting healthy winter soup. With heaps of seasonal vegetables, and rich sources of antioxidant spices like turmeric, cumin, ginger and cinnamon, provided incredible flavor and reduced the need to add additional fat or salt.

Who says soup toppings have to be boring when you can enjoy fiber rich chick peas tossed in warm spices and slow roasted. Save the extra! They are perfect for enjoying as a healthy snack.

This soup is easily doubled and tripled. Can serve a crowd or batch frozen to enjoy another day.

Moroccan Chicken and Vegetable Soup with Chickpea Croutons

Serves 4-6

Recipe from Clean Eating

Ingredients:

Chickpea Croutons

1-15 oz. can cooked chick peas, drained and rinsed, patted dry

1-1/2 tablespoons coconut oil

Pinch sea salt

1/4 teaspoon ground cumin

1/8 teaspoon ground cinnamon

Pinch ground ginger

Soup

2 tablespoons coconut oil

2 stalks celery, diced

1 carrot, diced

1 yellow onion, diced

1-1/4 teaspoon ground turmeric

3/4 teaspoon each ground ginger and cinnamon

1/2 teaspoon ground cumin

Pinch ground black pepper

1-18 oz. unsalted diced tomatoes (with juices)

1 teaspoon sea salt + additional to taste

2 sweet potatoes, peeled and diced (about 1 lb.)

6 cups low-sodium chicken or vegetable broth, or as needed

2 cups diced or shredded cooked chicken

1/4 cup each chopped fresh cilantro and flat leaf parsley

3 cups lightly packed fresh spinach leaves

1 lemon, cut into wedges

Directions:

1. Prepare chick peas: Preheat oven to 400 F. Place chickpeas on a parchment-lined baking sheet; remove any loose skins. Roast for 20 minutes. Add 1-1/2 tablespoons oil and a pinch of salt; toss. Return to oven; roast for 15 to 20 minutes more, until golden brown.

2. Turn oven off. Toss chickpeas with 1/4 teaspoon cumin, 1/8 teaspoon cinnamon and pinch ginger. Return to oven with door closed and heat off for 1 hour, or until crunchy. Set aside to cool.

3. Meanwhile, prepare soup: In a medium stockpot on medium, heat 2 tablespoons oil. Add celery, carrots and onion. Cook until tender, about 6 minutes. Add turmeric, 3/4 teaspoon each ginger and cinnamon, 1/2 teaspoon cumin and black pepper and cook for 1 minute, stirring. Add tomatoes and 1 teaspoon salt. Cook until fragrant, about 2 minutes.

4. Add potatoes and broth and bring to a boil. Reduce heat to low and simmer, covered for 20 to 25 minutes, until potato is tender.

5. Add chicken, cilantro and parsley and heat through, 2 to 3 minutes. Add additional broth to thin out as desired; season with additional salt as needed. Stir in spinach. Top servings with chickpeas and serve with lemon wedges.

Fresh Buttermilk Dressing with Herbs

noreply@blogger.com (Velva) — Mon, 09 Jan 2017 23:16:00 +0000

Never underestimate the power of a dressing to transform the most simplistic of salads into something memorable. I have been unwavering with my family and friends to throw away bottled salad dressings. Take a few minutes and make something real. So, if you are willing to step-out and make a great salad dressing, here is a recipe for you. Takes only a few minutes and you will never look back.

This dressing serves beautifully with a simple wedge salad, blue cheese and crumbled bacon. Finish it off with a few good cracks of black pepper and only good things will happen. This dressing also makes for a beautiful dip to serve with fresh cut vegetables.

Fresh Buttermilk Dressing with Herbs
Makes 2 cups
Recipe from My Recipes

Ingredients:

1 cup buttermilk

1/4 cup mayonnaise

1/4 cup sour cream

2 tablespoons minced shallot

1 small minced garlic clove

1 tablespoon minced fresh parsley

2 teaspoons finely chopped chives

1 teaspoon kosher salt

1 teaspoon whole grain dijon mustard

1/2 teaspoon freshly ground black pepper

1/2 teaspoon hot sauce

Directions:

Combine all ingredients in a 1-quart glass jar with a tight fitting lid. Shake vigorously until well combined. Chill for 30 minutes. Refrigerate in jar for up to a week.

Enjoy!

Scenes from my pantry: Italian Bean Ramen

noreply@blogger.com (Velva) — Tue, 27 Dec 2016 15:15:00 +0000

My youngest son departed for the college this year. His exodus left us with an empty nest and ramen noodles. A case of ramen noodles tucked into the trunk of his car now seems like overkill, and we are left with at least half of case of chicken flavored ramen noodles. This may be destiny as we experience the waves of college expenses.

Who knew the internet was filled with recipe ideas using packages of ramen noodles (Of course, minus the flavor packet). I came across this very easy recipe with a twist on fast minestrone soup which is perfect for a weeknight meal or a work lunch box.

This is proof you can create a healthy and satisfying meal from a package of ramen noodles.

Italian Bean Ramen

Serves 4

Recipe from allrecipes

Ingredients:

3 tablespoons olive oil

1 large onion, chopped (about 2 cups)

3/4 teaspoon salt

5 large cloves garlic, finely chopped

1-1/2 tablespoons chopped fresh or 1-1/12 teaspoons dried rosemary

3 medium carrots, sliced

2 large celery stalks, diced

1 medium boiling potato, died

4 cups water

1 (15.5 ounce) can cannelloni beans, drained and rinsed

1 (14.5 ounce) can diced tomatoes

2 (3-ounce) packages ramen noodles, coarsely broken in package (flavor packet discarded)

1/3 cup chopped fresh parsley

6 tablespoons grated Parmesan cheese

Directions:

1. Heat oil in a large, heavy pot over medium heat. Cook onion with salt, covered, stirring occasionally, until lightly browned, about 10 minutes. Add garlic and rosemary and cook, stirring, 1 minute. Add carrots, celery, potato, and water and bring to a boil. Reduce heat and simmer, covered, until carrots are tender, about 15 minutes.

2. Puree 1/2 cup of beans with 1 cup of soup broth in a blender. Add to soup along with remaining cup of beans and diced tomatoes and bring to a boil. Add ramen stirring occasionally, until just tender about 3 minutes. Stir in parsley.

3. Sprinkle 1 tablespoon Parmesan over each serving of soup.

Enjoy!

Savoring the Season: Cranberry Lemon Muffins

noreply@blogger.com (Velva) — Sat, 17 Dec 2016 18:42:00 +0000

The holiday season brings an abundance of Meyer lemons from my backyard tree and fresh leftover cranberries from Thanksgiving's relish that adorns the table every year. Cranberries and lemons are a natural flavor pairing and each year, I find a way to combine them.

This year, the simplicity of muffins bring a burst of lemons and cranberries in every bite to leisurely enjoy at breakfast or anytime of the day.

Cranberry Lemon Muffins

Makes 12 muffins

Adapted from Everyday dishes

Ingredients:

2 cups all-purpose flour

1 cup granulated sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon salt

2 eggs, lightly beaten

1 cup milk

1 teaspoon vanilla extract

1 cup unsalted butter, melted

2 tablespoons fresh lemon juice

Zest of one lemon

2 cups fresh cranberries

Directions:

1. Preheat oven to 350 degrees. Line a muffin tin with liners. Set aside.

2. Combine flour, sugar, baking powder, baking soda and salt in a large mixing bowl. Add eggs, milk, vanilla, butter and lemon juice until combined.

3. Fold in lemon zest and cranberries until well distributed in batter. Scoop batter into muffin liners until 3/4 full.

4. Bake 20-25 minutes until toothpick inserted comes out clean. Remove muffins and allow to cool.

Enjoy!

Festive Fizz Cocktail

noreply@blogger.com (Velva) — Tue, 06 Dec 2016 02:05:00 +0000

It's the holidays! A wonderful and most Booziest time of year. And to make your spirits brighter here is a festive fun cocktail you can whip up with just a few simple ingredients and a couple of really hard shakes.

Festive Fizz Cocktail

Serves 2

Recipe from all recipes

Ingredients:

Holiday Simple Syrup

1/2 cup granulated sugar

1/2 cup water

1/2 cinnamon stick

1 (3-inch) rosemary sprig

For Cocktail

1 egg white (If you are concerned about consuming raw egg use 2 tablespoons pasteurized liquid egg whites, such as Egg Beaters).

1/4 cup white rum

1-1/2 tablespoons Holiday Simple Syrup

6 to 8 ounces sparkling rose wine

Directions:

Make Syrup:

1. Stir together sugar and water in a small saucepan. Bring to a simmer over low heat. Remove from heat and add cinnamon and rosemary. Cover and steep 1 hour.

Note: This makes more syrup than needed: use leftovers in iced tea or another cocktail. Leftover syrup will keep chilled in an airtight container up to 1 month.

2. Discard cinnamon and rosemary. Spoon 1-1/2 tablespoons syrup into a small bowl and refrigerate until cold, about 10 minutes.

Make Cocktail:

3. Put egg white, rum, and chilled syrup in a shaker. Cover and shake hard 15 seconds. Add ice to shaker and shake hard until chilled and frothy, 30 to 45 seconds.

4. Strain into 2 coupe glasses. Top each with 3 to 4 ounces wine. Garnish with a pinch of ground cinnamon and fresh rosemary. Serve immediately.

Weeknight Wonders: Szechuan Green Beans and Tofu Stir Fry

noreply@blogger.com (Velva) — Thu, 20 Oct 2016 13:25:00 +0000

We have embraced our empty nest status and continue to focus on creating a less hurried lifestyle (still a struggle) and rising to the challenges of cooking for two.

Until recently, I was not sure what I felt about tofu. Tofu is essentially mashed soybean curd. Does that sound appetizing to me? No, it does not. A great substitute for meat? I think not! There is no comparison to the texture or flavor of meat. So what is it about tofu that finally made me think seriously about it as a real food ingredient? Well, you have to look at tofu, as just that, tofu.

Tofu is a healthy ingredient loaded with calcium, iron and other micro-nutrients. A good addition to healthy eating and it is a good source of protein. More importantly, tofu can be marinated to add any flavor, and that is a plus.

This quickly prepared weeknight meal was pretty good and it improved tofu's standing with me. The extra spice provided by the Szechuan sauce made this recipe worthy of being a keeper.

Szechuan and Green Bean and Tofu Stir Fry

Serves 4

Recipe from Eating Well

Ingredients:

1 teaspoon, plus 2 tablespoons cornstarch, divided

1 14-ounce package extra-firm tofu, drained

2 tablespoons canola oil, divided

4 cups green beans, trimmed and cut in half

4 cloves garlic, minced

2 teaspoons minced fresh ginger

1/2 teaspoon crushed red pepper

1/2 cup water, divided

1/4 cup reduced sodium soy sauce

1 tablespoon tomato paste

2 teaspoons balsamic vinegar

2 teaspoons sugar

Directions:

Whisk 1/4 cup of water, soy sauce, tomato paste, vinegar, sugar, crushed red pepper and 1 teaspoon cornstarch in a small bowl. Set aside. Cut tofu into 1/2-3/4-inch cubes and pat dry. Toss the tofu in a bowl with the remaining 2 tablespoons corn starch to coat.

Heat one tablespoon of oil in a wok or large skillet over medium-high heat. Add the tofu and spread across the surface of the pan. Let cook undisturbed for 2 minutes. Gently turn and stir. Continue cooking and occasionally stirring, until light brown and crispy, 2 to 3 minutes more. Transfer to a plate.

Reduce heat to medium. Add remaining 1 tablespoon oil to the pan. Add green beans, garlic, and ginger; cook stirring constantly for 1 minute. Add the remaining 1/4 cup water, cover, and cook until the beans are crisp tender, 2 to 4 minutes. Stir the reserved soy sauce mixture and pour it over the green beans. Cook, stirring until thickened, about 1 minute. Add the tofu and cook, stirring until heated through about 1 minute more.

Enjoy!