Four Very Happy Eaters

Sweet Chili Glazed Chicken Breast with Pineapple

noreply@blogger.com (KL) — Tue, 25 Dec 2012 02:19:00 +0000

Sweet and sour chicken the most asked for meal in our house. While perusing my newest cookbook Weight Watchers One Pot Cookbook - really who can say no to only one pot to clean? I found this recipe and thought hmm similar this could work

OXO Good Grips Pineapple Slicer (Google Affiliate Ad)

Usually I dread dealing with fresh pineapple but I just acquired one of these beauties and oh what fun! OXO Good Grips Pineapple Slicers. Love it!

Cut and marinate chicken in zip lock.

Cast iron is the best.

Sweet Chili-Glazed Chicken Breast with Pineapple

From Weight Watchers

Adapted

2T reduced sodium soy sauce

1T brown sugar

1T sweet chili sauce

3 5oz skinless boneless organic chicken breast cut into 1 inch strips

8 (1/2 inch) slices peeled pineapple, cored

1T chopped fresh cilantro

Combine first 4 ingredients in zip-lock bag
Squeeze out air and seal bag
Turn to coat chicken
Refrigerator at least 30 minutes up to an hour, turning occasionally
Oil and heat medium high cast iron pan
Remove chicken from marinade and discard marinade
Place chicken in pan turn after 5 minutes
Cook until chicken is cooked through about 10 minutes in all
Place pineapple on pan for 1 minutes per side only
Place chicken and pineapple on platter, sprinkle with cilantro

Beef Curry Pies - Hand Pies

noreply@blogger.com (KL) — Sat, 22 Dec 2012 21:34:00 +0000

Cold weather finally! Easy comfort food is on the menu. I don't know about you but the easiest organic meat to find is ground beef yet, recipes for ground meat seem to be chili, hamburger, meatballs - not again my kids scream! Although, their favorite dish is my sweet and sour meatballs .
Epicurious to the rescue with this hand pies. These would be great for a Super Bowl Party too.
FYI Costco has the best price on organic ground beef.

I cut potatoes too big.

Cupcake pans make it easy.

Choice - make more pies or make a covered top? I choose more pies so I cut excesses into strips.

Hand full of fun and tasty

Beef and Curry Pie

from Epicurious

Adapted

3/4 pound organic ground beef

2 tablespoon soy sauce
½ teaspoon sugar
¼ teaspoon kosher salt

¼ teaspoon pepper

½ teaspoon garlic

1 teaspoon vegetable oil
1 medium onion, chopped (1 cup)
1 tablespoon curry powder (preferably Madras)
1 large organic russet (baking) potato, ¼ inch pieces (1 cup)
10 tablespoons water
¼ cup frozen peas, thawed
2 (17 ¼ ounce) packages frozen puff pastry sheets, thawed

Mix together beef, soy sauce, sugar, salt, pepper and garlic with your hands until combined well
Heat oil in a 10-inch nonstick skillet over moderately high heat, then add beef and cook, stirring occasionally and breaking up beef into small pieces, until just browned, about 4 minutes
Drain beef in a colander set over a bowl (reserve skillet) and return beef drippings to uncleaned skillet
Heat drippings over moderately high heat until hot but not smoking, then add onion and cook, stirring occasionally, until softened, 3 to 5 minutes.
Add curry powder and potatoes and cook, stirring occasionally, until potatoes are translucent, 3 to 5 minutes more
Add water and cook, stirring and scraping up any brown bits from bottom of skillet, until liquid is absorbed and potatoes are tender, about 1 minute
Return beef to skillet and stir in peas, then cool filling, stirring occasionally, about 30 minutes
Put oven racks in upper and lower thirds of oven and preheat oven to 400°F
Roll out one sheet of dough into a 12-inch square on a lightly floured surface with a lightly floured rolling pin and cut out 4 (5-inch) rounds with cutter.
Spray cupcake pan with light oil
Place round of pastry in each cupcake cup
Mound filling onto each
Cut excessive pasty and cover tops
Bake until pies are deep golden brown and puffed, 25 to 30 minutes
Cool pies to warm, about 10 minutes, or room temperature

Notes:
Reheat on a baking sheet in middle of a 350°F oven until filling is hot, about 15 minutes.

Original Recipe Beef and Curry Pie

Zucchini and Cranberry Muffins

noreply@blogger.com (KL) — Sun, 16 Dec 2012 07:17:00 +0000

Cry berry muffins - still in shock horror innocent babies and fabulous educators

Why Why Trader Joes do you print baking soda in the same colors as baking powder. I now write on the lids because too many times I have mixed up the two.

I bring my eggs to room temperature by putting them in warm water.

A colorful mix

yummmm love the sour and sweet mix

Zucchini Cranberry Muffins

From Martha Stewart’s Baking Handbook

adapted

1 3/4 cups all-purpose flour

1/2 tsp. baking powder

1/2 tsp. baking soda

3/4 tsp. cinnamon

1/4 tsp. salt

2 eggs room tempature

1 cup sugar

1/2 cup sunflower oil

1/2 tsp. vanilla

1 cup finely grated zucchini (1 - 2 medium)

3/4 cup fresh or frozen whole cranberries divided 1/2 cup and 1/4 cup
course sugar for sprinkling on top

1. Preheat oven to 350 F and line muffin pan with cupcake liners (I made 16 muffins in all)

2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon and salt; set aside.

3. In a large bowl, whisk together the eggs, sugar, oil, and vanilla.

4. Stir in the zucchini.

5. Add the flour mixture, and stir until just mixed

6. Using a rubber spatula, fold in the cranberries - reserve 1/4 cup to top with

7. Divide the batter evenly among the prepared muffin cups.
8. Top with cranberries and course sugar

9. Bake, rotating the pan halfway through, until the muffins are golden and a cake tester inserted in the center of one muffin comes out clean, 25 - 30 minutes.

10. Transfer the pan to a wire rack to cool for 10 minutes.

11. Turn the muffins on their sides in their cups, and cool.

340 degrees in convention toaster oven for 27 minutes

How To Light A BBQ Without Lighter Fluid

noreply@blogger.com (KL) — Sat, 24 Nov 2012 18:20:00 +0000

So, I decided this year I would smoke my turkey. After all we all love smoked turkey sandwiches and this would be perfect. I had my fabulous brickets from Trader Joes, applewood, and some brown bags all ready to go I crumbed the bags put the brickets on top stuck the match and almost died from smoke inhalation! In fact I though my neighbors might call 911 with all of the billowing of white smoke!

Damn! half hour later still no luck but I smelled like a smoked turkey! What to do as I was getting furious and frustrated....go to the internet

It is just this easy -- load three napkins with canola or some other oil and place in the BBQ and surround with brickets - light a match. I put the napkins in three areas and BOOM I was ready to go finally. BTW don't use paper towels they did not work.

Peach and Berry Croustades

noreply@blogger.com (KL) — Sun, 20 May 2012 00:07:00 +0000

Last nights dinner an utter disaster, make up cooking time and words can not describe the goodness featured before you - just yum!

Freshly picked Desert Peaches with three sugars - cane, maple and coconut.
From our garden - desert peaches, black raspberries and boysenberries

Hot out of the oven and the spillage has turned into a caramelized crunch surprise.

mmmm looking forward to giving this recipe a try in a week when are apricots are ready!

Peach and Berry Croustades

by Shelly Register
adapted

2 sticks (1/2 pound) cold unsalted butter, cut into tablespoons

1 3/4 cups all-purpose flour

1/2 teaspoon salt

1/4 cup cold water

4 large peaches—halved, pitted and sliced 1/4 inch thick ( I used more)

1/8 cup cane sugar

1/8 cup coconut sugar

1/4 cup maple sugar

2 tablespoons cornstarch (due to the juiciness of my peaches I added 1T more)

pinch cinnamon

Salt

1/2 cup raspberries

1/2 cup bosenberries

All-purpose flour, for dusting

4 tablespoons unsalted butter, cut into 6 pieces

any sugar for topping ( I used course sugar)

Confectioners' sugar, for dusting

In a food processor, pulse the butter with the flour and salt until it resembles coarse meal.
Add the water and pulse just until a dough forms.
Divide the dough into 6 pieces and flatten each into a disk.
Wrap in plastic and refrigerate for 30 minutes.
Preheat the oven to 375°.
Line 2 baking sheets with parchment paper and spray with cooking spray.
In a medium bowl, toss the peaches with 1/2 cup of the sugars, the cornstarch and cinnamon; add a pinch of salt.
Fold in the berries.
On a lightly floured work surface, roll out each disk of dough to a 6-inch round about 1/8 inch thick.
Transfer 3 to each baking sheet.
Spread the fruit on the rounds and fold 1-inch of dough over the fruit to form a rim.
Top the fruit with a piece of butter and refrigerate for 30 minutes.
Sprinkle the crusts course sugar.
Bake the croustades for about 50 minutes, or until the crusts are golden, rotating the baking sheets halfway through baking.
Transfer to racks to cool for 20 minutes.
Dust with confectioners' sugar and serve.

Korean Style Chicken Sandwiches

noreply@blogger.com (KL) — Mon, 14 May 2012 22:55:00 +0000

Summer time is here! Yep 107 today...sizzling, so fresh, light and easy is in order. I know I have a hit when they finish eating and shout out "I want the left-overs for lunch tomorrow!!!"

From our garden:
arugula, italian parsley and peach

Korean-Style Chicken Sandwich

By Grace Parisi

Adapted

¼ cup hoisin sauce

¼ cup low-sodium tamari soy sauce

2 tablespoons honey

1 tablespoon finely grated fresh ginger

2 garlic cloves, minced

1 teaspoon Asian chili-garlic sauce

1 teaspoon Asian sesame oil

Salt and freshly ground pepper

3 skinless, boneless chicken breasts, trimmed of visible fat

Vegetable oil, for brushing

1 bunch arugula

1 small bunch Italian parsley

Mayonnaise

Sourdough rolls

1. Heat a cast iron grill pan over medium high heat.

2. In a medium bowl, combine hoisin sauce with the soy sauce, honey, grated ginger, minced garlic, chili-garlic sauce and sesame oil.

3. Season the barbecue sauce with salt and pepper.

4. Brush the grill lightly with vegetable oil

5. Season the chicken with salt and pepper.

6. Grill the chicken, turning occasionally, until golden and almost cooked through, about 10 minutes.

7. Brush with the barbecue sauce and grill, turning and brushing, until golden brown, about 3 minutes longer. Reserve 1/3 of sauce

8. Transfer the chicken to a work surface and let stand for 5 minutes, then cut it into 1/2-inch strips.

9. Cut the rolls in half and brush with oil.

10. Grill both sides until toasted.

11. Mix mayonnaise and remaining barbeque sauce and spread on toasted roll.

12. Add chicken, arugula and parsley

Raspberry-Swirl Sweet Rolls AND Cinnamon Swirl Sweet Rolls ~ Happy Mothers Day!

noreply@blogger.com (KL) — Sun, 13 May 2012 19:22:00 +0000

While looking for a carrot muffin recipe, I landed on the Food and Wine web site with their Mother's Day suggestions flashing at me and what more can I say but raspberry sweet roll!
The most perfect jelly doughnut in the form of a roll.

Dough should be springy and smooth or soft and supple as per Food and Wine
by the way I suggest a nice mimosa while making and eating this delight.

My own cinnamon concoction - need to double next time

Roll the roll tightly

Into the refrigerator over night

On to the raspberry - I add an extra 4 ounces.

Stuffed

Just out of the oven

hmmmmmmm...
fabulous with or with out the glaze

beautiful

Raspberry-Swirl Sweet Rolls

and

Cinnamon Swirl Sweet Rolls

from Food and Wine

adapted

1 cup milk

2/3 cup sugar

1 1/2 tablespoons active dry yeast

1 stick unsalted butter, softened

2 large eggs

1 teaspoon finely grated lemon zest

1/2 teaspoon fine sea salt

4 1/4 cups all-purpose flour, plus more for dusting

10-ounce package (Individually Quick Frozen) raspberries, not thawed [I used 14 oz]

1/4 cup plus 2 tablespoons sugar

1 teaspoon cornstarch

1/2 cup dark brown sugar

1/4 cup maple sugar

1 Tablespoon or to taste cinnamon (I used True Ceylon Cinnamon]

2 Tablespoons mayonnaise

3/4 cup confectioners' sugar

3 tablespoons unsalted butter, melted

1 1/2 tablespoons heavy cream

In a small saucepan, warm the milk over moderately low heat until it's 95°.
Pour the warm milk into the bowl of a standing electric mixer fitted with the dough hook and stir in the sugar and yeast.
Let stand until the yeast is foamy, about 5 minutes.
Add the softened butter, eggs, grated lemon zest and sea salt.
Add the flour and beat at medium speed until a soft dough forms, about 3 minutes. Increase the speed to medium-high and beat until the dough is soft and supple, about 10 minutes longer.
Scrape the dough out onto a lightly floured surface and knead it with your hands 2 or 3 times.
Form the dough into a ball and transfer it to a lightly buttered bowl.
Cover the dough with plastic wrap and let stand in a warm place until doubled in bulk, 1 to 2 hours.
Line the bottom of two 9-by-9-inch baking pan with parchment paper, allowing the paper to extend up the short sides.
Butter the paper and sides of the pan. Turn the dough out onto a lightly floured work surface and, using a rolling pin, roll it into 2 10-by-12-inch rectangle.
In a medium bowl, toss the frozen raspberries with the sugar and cornstarch.
Spread the raspberry filling evenly over the dough.
Tightly roll up the dough to form a 12-inch-long log. Working quickly, cut the log into quarters.
In a medium bowl mix the brown sugar, maple sugar, cinnamon and mayonnaise.
Spread the cinnamon filling evenly over the dough.
Tightly roll up the dough to form a 12-inch-long log. Cut the log into quarters.
Cut each quarter into 4 slices and arrange them in the baking pan, cut sides up.
Scrape any berries and juice from the work surface into the baking pan between the rolls.
Cover the rolls and let them rise in a warm place until they are puffy and have filled the baking pan, about 2 hours or cover the rolls, refrigerate overnight and then return to room temperature before baking.
Preheat the oven to 425°.
Bake the rolls for about 25 minutes, until they are golden and the berries are bubbling.
Transfer the pan to a rack to cool for 30 minutes.
In a small bowl, whisk the confectioners' sugar with the butter and heavy cream until the glaze is thick and spreadable.
Invert the rolls onto the rack and peel off the parchment paper. Invert the rolls onto a platter.
Dollop glaze over each roll and spread with an offset spatula.
Serve warm or at room temperature.

Iceberg Wedges with Low Fat Blue Cheese Dressing

noreply@blogger.com (KL) — Sun, 06 May 2012 05:07:00 +0000

I am a huge fan of blue cheese, of course I adore iceberg wedge salads; however, I can do without all of the fat so I played around with this recipe originally on Food and Wine to bring the calories down with tasty results.

The addition of home grown tomatoes pushes the taste over the top.

Iceberg Wedges with Low Fat Blue Cheese Dressing

Food And Wine Magazine

by Tom Douglas

adapted

1/2 cup crumbled Roquefort cheese

1/3 cup non fat European style yogurt

1/3 cup low fat mayonnaise
1/8 +/- cup fresh lemon juice

2 scallions, minced

1/2 teaspoon chopped thyme

1 tablespoon chopped flat-leaf parsley
milk to adjust smoothness and taste of dressing

Salt and freshly ground pepper

4 wedges of iceberg lettuce (1 heads)

3 tomatoes

In a bowl, using the back of a fork, lightly mash the Roquefort with the sour cream and mayonnaise
Stir in the lemon juice, scallions, thyme and 1 teaspoons of the chopped parsley
Season the blue-cheese dressing with salt and pepper and add milk to adjust smoothness, texture and richness of dressing
Set the lettuce wedges on a platter
Spoon a generous amount of the blue-cheese dressing over each lettuce wedge
Top with the sliced tomatoes and the remaining chopped parsley

Mint and Chip Ice Cream eggless

noreply@blogger.com (KL) — Fri, 04 May 2012 19:26:00 +0000

Happy Star Wars Day!
May the Fourth be with you...

"Waa Waa You never make the flavors I want", ring in my ears again! OK! since discovering the eggless recipe ice cream is a snap, "What do you want?" "Mint and Chip like you made for my birthday." Fine, whipped it up and in walks another one..."Waa Waa, You never make the flavors I want...Cherry Garcia!"

I found the secret to making mint ice cream is Do Not Cook the Mint in the cream base. Cooking the mint causes an overwhelming mint flavor like toothpaste mint. Allow the mint to seep like fine tea.

Years ago, I eagerly started my garden planting herbs, no one told me only plant mint in pots or it will take over everything. Today, we pull mountains of mint every month - peppermint, spearmint,...I promised myself to start making my own tea so what better flavor?

Mint and Chip Ice Cream

sans eggs
{note if you prefer a richer ice cream reduce milk and increase cream}

2 cups whole milk

1/2 cup cream

1/2 cup sugar

Pinch of salt

3 tablespoons cornstarch [non gmo I used Rumford]

1 teaspoon vanilla extract

2 cups fresh mint

chocolate – chips or broken pieces add to suit your taste a lot or a little

Mix milk and cream together
Pour all but 1/2 cup into saucepan along with sugar and salt over medium-low heat [I used my stirchef for a constant stir]
Cook until mixture begins to steam
In a bowl, blend cornstarch and remaining milk mixture - there should be no lumps
Add cornstarch mixture to pot
Cook, stirring, until it starts to thicken and barely reaches a boil
Stir in vanilla extract
Remove from heat
Cool mixture slightly
Blend careful since most blenders can not handle hot liquid
or
If mixture has lumps, strain it into a bowl
Add mint
Cover and refrigerate after an hour
Remove mint after 2 hours
Return to refrigerator until cold
Remove from refrigerator and blend in blender [lucky me I used my vita-mixer] for optimum smoothness
Option one melt chocolate // option two leave chocolate as is
Pour into an ice cream machine and freeze according to the manufacturer’s instructions
Right before ice cream is done for option one using a fork flick chocolate on to churning ice cream for option two throw chocolate in
Enjoy

Yield: 1 generous pint.

Grilled Salmon with Mustard Sauce

noreply@blogger.com (KL) — Fri, 27 Apr 2012 23:27:00 +0000

School pick up, home to change for dance classes { pull salmon out of freeze and put in cold water}, leave for dance class, gossip with other moms, return home, make rice{salmon perfectly defrosted}, throw together dinner in less then half an hour, book club {glass of wine} - phone call from husband telling me dinner was one of the best.

Grilled Salmon with Mustard Sauce

dinner in 15 minutes!

by Jamie Samford
adapted

4 (6 ounce) wild caught salmon fillets, with skin

salt and pepper

1/2 cream

1/4 cup dijon mustard

freshly grated horseradish to taste

Heat cast iron grated/grill pan medium high heat
Spray pan with a bit of oil
Salt and pepper salmon
Place salmon in pan skin side down
Turning once until crisp on the outside and just barely cooked though about 8 minutes
Meanwhile, in a small bowl combine cream, mustard and horseradish - season with salt and pepper
Spoon sauce over salmon and serve

fabulous day two as well

Egg less Coffee Ice Cream

noreply@blogger.com (KL) — Thu, 26 Apr 2012 21:42:00 +0000

I really do not like eggs, so I decided after days, weeks, months of begging for ice cream to find an egg less recipe. Lo and Behold, a recipe by Mark Bittman via the New York Times caught my eye. The harshest critic in the house gave rave reviews to this recipe and I am so so happy because it is so easy. Although the recipe states you can use lowfat milk and half and half, I stuck with regular milk and cream. By the way, the ice cream stays soft in the freeze akin to soft serve.

I am a gadget freak and one of my newest and favorite is the "Stir Chef". It stirs so I don't have to! Mixed reviews on Amazon but, I love it.

Egg-less Coffee Ice Cream

by Mark Bittman
adapted

2 cups whole milk

1/2 cup cream

1/2 cup sugar

Pinch of salt

3 tablespoons cornstarch [non gmo I used Rumford]

1 teaspoon vanilla extract

coffee to taste - freshly ground

Mix milk and cream together
Pour all but 1/2 cup into saucepan along with sugar and salt over medium-low heat [I used my stirchef for a constant stir]
Cook until mixture begins to steam
In a bowl, blend cornstarch and remaining milk mixture - there should be no lumps
Add cornstarch mixture to pot
Cook, stirring, until it starts to thicken and barely reaches a boil
Stir in vanilla extract and freshly ground coffee [I used Trader Joe's French Roast]
If mixture has lumps, strain it into a bowl
Cover and chill until cool, a couple of hours
Remove from refrigerator and blend in blender [lucky me I used my vita-mixer] for optimum smoothness
Pour into an ice cream machine and freeze according to the manufacturer’s instructions

Yield: 1 generous pint.

Blood Orange Sorbet

noreply@blogger.com (KL) — Thu, 12 Apr 2012 18:22:00 +0000

About five or six years ago I planted a blood orange tree and we have waited and waited and waited for a bud and nothing so finally I had enough and last year I threaten the tree with removal. My youngest laughed at me. Lo and behold this year we have buds and fruit! Who says talking to your plants is a load of butter spread? So, I am happy my youngest amazed and the tree gave me the finger by only fruiting on one side - so bizarre but I will take what I can get.
My oranges will not be ready until December; however, I found some at Trader Joes and decided to give sorbet a whirl in anticipation of my crop.

visit my garden blog for tips on growing blood oranges

Blood Orange Sorbet

sorbet base from

The Ciao Bella Book of Gelato & Sorbetto

Simple Syrup
makes 1 1/3 cups

1 cup of filtered water
1 cup sugar

~Combine water and sugar in medium saucepan
~ heat on medium high heat
~ whisk and bring to a boil
~ reduce heat to medium
~ continue to whisk and simmer 4 minutes until sugar is dissolved
~ remove from heat and cool
~ place in a Pyrex and refrigerate at least 1 hour

1 cup blood orange juice [adjust to your taste]
1 recipe of simple syrup
1T key lime zest
splash of vodka

~ blend all ingredients together
~ make according to ice cream makers instructions

Roasted Asparagus

noreply@blogger.com (KL) — Mon, 09 Apr 2012 18:30:00 +0000

ugh, looks so nasty but tasted so good! While they roasted a rich lush smell wafted throughout my house causing my daughter to rushed in and excitedly asked if we were having steak for dinner. Upon seeing the blackened and wilted roasted asparagus she turned her head and declared, "yeech I am not eating that!". "Just try it you will like it...it taste like steak." "I will take a small bit." Which defined is a piece the size of the dot above an i. In the end she grabbed the plate declared shear happiness and would not share with anyone else. And yes oddly enough the roasted asparagus tasted like one of the best steaks I have ever eaten. Perhaps this occurred because we grow our asparagus. It is a mystery to me and a repeat.

visit my garden blog and learn how to grow asparagus
I have dirt therefore I grow

fern shoots marking the end of our season

asparagus grown among boysenberries, mint and bananas

Roasted Asparagus

a bunch of asparagus

extra virgin olive oil

szechuan pepper

Himalayan sea salt

~ Preheat oven 400

~ Toss all ingredients in a square glass baking dish

~ Toss once while roasting

~ Roast until asparagus begins to brown and wilt about 15 to 30 minutes

We are so happy to have a spice shop in our neighborhood now - finally I can run down the street and pick up just about any spice I desire, yeppy!

Portuguese Mini Lemon-Orange Cakes

noreply@blogger.com (KL) — Mon, 09 Apr 2012 05:12:00 +0000

How did this happen? Why do I find myself baking so much? The only answer I came up with, disappointment with local bakeries. We were so excited when a new bakery opened next to Trader Joe's only to have our happiness dashed upon eating their product. Really a chocolate croissant with a dab of chocolate, flavorless cupcakes, looks can be deceiving unfortunately. So, I learned to bake; not to over mix the flour or measure the flour incorrectly and so on…

One blog I have followed for several years (and p.s. I like the old lay-out better) is Leite’s Culinaria. - fabulous recipes with interesting anecdote (opps almost used the word antidotes) and reviews written for each recipe. When I spied this recipe I thought perfect for my lemon-head friend (one who adores lemons) who just called me over to watch a movie. I whipped this up in no time and at all and I must say they are tasty delights.

Portuguese Mini Lemon-Orange Cakes

by David Leite

check out his blog Leite's Culinaria

12 tablespoons unsalted butter, plus more for greasing the pans
2/3 cup milk
1 tablespoon grated lemon zest
1 tablespoon grated orange zest
3/4 cup sugar
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon kosher salt
1 large egg plus 1 large egg yolk, whisked
1/4 teaspoon pure vanilla extract

~ Position the rack in the middle of the oven and crank the heat to 400°F (200°C)
~ Brush two 12-well mini-muffin tins (1 3/4-by-7/8-inch) with butter and set aside.
~ Heat the milk and butter in a small saucepan over low heat until the butter is melted
~ Remove the pan from the stove and let the mixture cool until warm
~ In a large bowl, rub the lemon and orange zests into the sugar with your fingers until fragrant
~ Dump in the flour, baking powder, and salt and whisk to combine
~ Stir the egg, yolk, and vanilla into the warm milk mixture and then pour it into the flour ~ mixture in several additions, stirring gently until the ingredients are just incorporated ~ and the batter is smooth
~ Spoon the batter into the prepared pans, three-quarters full
~ Bake until the cakes are well-risen and golden brown, 18 to 20 minutes
~ Transfer the pans to a rack, cool for 5 minutes, and then pop out the cakes
~ Serve warm piled high in a napkin-lined basket.

CRASH AND BURN ~ my computer

noreply@blogger.com (KL) — Mon, 09 Apr 2012 04:41:00 +0000

frustration beyond belief
so
I cocooned
and
made
horrible food
I lost two years of pictures
boo hoo
now
I have learned the importances of backing up everything
I am back in the kitchen
and
totally in love with my garden
growning my own food
gives me so much joy
as does finding new gagets, recipes...

S'More Bon Bon

noreply@blogger.com (KL) — Wed, 18 Jan 2012 04:31:00 +0000

Executive Pastry Chef Ben Roche at Moto in Chicago creates the most amazing S’More Bombs. So of course when I got my hands on his recipe, I had to give them a try the amateur way … without all of the necessary tools (I hang my head in shame considering my kitchen is overflowing with gadgets but not one sphere ice cube tray, ugh). Time to pull out my brand spanking new Vitamixer, love it! Everyone thought these were the bomb! Even though they were wickless. Next time suggestions from the peanut gallery – add some toasted marshmallow either under the chocolate (ha, that should make the chocolate stick better) or on the outside of the chocolate

I scooped my spheres or I should say oblongs. You must use a Vitamixer and because the graham cracker emulsifies with the milk and becomes one. The flavor is cool graham cracker richness.

Then attempted to dip in chocolate (fail) I must seek out cocoa butter – but where? Google and you will get 100’s of hits for lotion. I need to call local health food stores.

S’More Bon Bons

Inspired by Ben Roche

His recipe follows

Graham Cracker Frozen Ice Milk

30 Servings

1 packs (120g) graham crackers

1 1/2 cups (350 ml) whole milk

1 T (15 g) dark brown sugar

salt

~ place all the above into high speed blender, blend 1-2 min. until puree becomes warm so the fat from the graham crackers can emulsify with the milk.

~ chill puree in an ice bath or covered in the refrigerator.

~ make in ice cream maker according to manufacture

~ freeze overnight.

~ scoop out into rounds and place on parchment paper

~place back into freezer several hours or overnight

and here is where it went wrong for me…

the chocolate dip so read below

S'MORE BOMBS

From Food Arts Magazine

Ben Roche

50 Servings

Graham cracker puree:

2 packs (240g) graham crackers

3 cups (700 ml) whole milk

2 T (30 g) dark brown sugar

salt

~ place all the above into high speed blender, blend 1-2 min. until puree becomes warm so the fat from the graham crackers can emulsify with the milk.

~ chill puree in an ice bath or covered in the refrigerator.

~ pour into ice cube trays, preferably a 2 part ice cube tray that makes spheres for the 'bomb' like look. Freeze overnight.

~ remove frozen graham spheres from trays.

~ reserve in freezer.

Chocolate Covering:

6 1/2 T (100 g) cocoa butter

17 1/2 oz (500 g) dark chocolate

~ heat cocoa butter and chocolate together in your microwave to approximately 100 degrees F or until completely melted (stir occasionally so cocoa butter doesn't separate from the chocolate.)

~ press a wooden skewer (I used lollipop sticks but a pointed skewer would probably work better) into each frozen graham cracker ball.

~ dip in chocolate coating. Tap each ball a few times to remover chocolate and get a thinner and crisper chocolate shell.

~ place on a plate or try lined with plastic or a non-stick baking mat.

~ remover skewer when chocolate has set. (a few seconds). Make sure to leave a hole for the 'wick.'

~ reserve in refrigerator a minimum of three hours for the frozen graham crackers to melt back into a liquid

back into a liquid state.

Marshmallow "wicks:"

12 Dried cellophane noodles (thicker varieties work best)

~ heat oil in medium saucepan over medium low heat to 350-400 degrees.

~ deep fry cellophane noodles until the pull and crisp up (about 10 seconds); remover from oil.

~ set on paper towels to drain and dry.

~ break into 1 1/2 to 2 inch long 'wicks' by hand; reserve in a dry place.

Assembly:

~ insert wick in ball.

~ plate a single ball on each plate

~ light the wick; once it burns out eat the bomb and wick all in one bite!

Pesto Wheels

noreply@blogger.com (KL) — Tue, 17 Jan 2012 05:44:00 +0000

I feel like I am always folding laundry, usually I just listen to music and thank you Pandora for limitless music; however, the other day I flipped on the TV and watched a little Ina. She made Savory Palmiers. Quick and simple…ah… dinner with a salad.

Everyone loved these delicious bites, perfect for Super Bowl parties to elegant gatherings.

I did have frozen puff pastry from Trader Joe’s, but pesto? Garden basil wiped out from the winter frost, so next best little basil frozen cubes mixed with a bit of olive oil. Have you kept up with all of the extra virgin olive oil controversy? Fake, fake, fake - is nothing sacred?

Pesto Wheels

inspired by Ina Garten

4 cubes frozen basil

1/4 cup olive oil

4 or more ounces goat cheese

1/4 cup or more toasted pine nuts

1/4 cup sun dried tomatoes

package of puff pastry

~ flour counter top

~ roll out puff pastry to 9" by 11"

~ in a small bowl mix basil and olive oil

~ brush basil oil mixture onto puff pastry

~ then sprinkle half the goat cheese, pine nuts and sun dried tomatoes

~ roll puff pastry into log

~ repeat with second puff pastry

~ refrigerate for 45 minutes

~pre-heat oven 400 degrees F

~ cut into 1/3" pieces

~ place 2" apart on parchment paper lined baking sheet

~ bake 12-14 minutes or until golden brown

~ serve warm

Barefoot Contessa's Savory Palmiers

Pumpkin Bread

noreply@blogger.com (KL) — Mon, 28 Nov 2011 20:52:00 +0000

I don’t know about you but when a recipe calls for a cup of pumpkin puree I think who are they fooling since it is impossible to measure out the correct amount of the slurry stuff. I look at the can and it reads serving size ½ cup – contains 3.5 servings. I fill my measuring cup and almost all of the can is gone. So this time the light went on….hmmm what if I use my kitchen scale. Bravo, shouts the crowd of four very happy mouths with squeals of make more now! Since it was gone in less then 12 hours.

15 oz. can

425 grams

1 ¾ cup // 122 grams

since I hate converting oz, cups, pounds etc and they always told in school the US was to going metric. I opt for the easy conversion

1 cup = 244 grams

Pumpkin Bread

from Bobby Flay with Stephanie Banyas and Sally Jackson

Bobby Flay's Bar Americain Cookbook

Makes 1 (9-inch) loaf

4 tablespoons unsalted butter, softened, plus more for the pan

1 3/4 cups all-purpose flour

1/2 t sea salt

1 t baking soda

1/2 t baking powder

1 t ground cinnamon

1/2 t freshly grated nutmeg

1/4 t ground allspice

1/4 t ground cloves

1 1/2 cups sugar

1/4 cup vegetable oil

Scant 1 cup canned pumpkin puree

2 large eggs

2/3 cup water

~ preheat the oven to 350°F

~ butter a 9-inch loaf pan

~ whisk together the flour, salt, baking soda, baking powder, cinnamon, nutmeg, allspice, and cloves in a small bowl

~ beat the butter, sugar, and oil on high speed in the bowl of a stand mixer fitted with the paddle attachment, scraping down the sides and bottom of the bowl a few times, until light and fluffy, about 1 minute

~ add the pumpkin puree and mix until combined

~ add the eggs, one at a time, and mix until just incorporated

~ mixing on low speed, slowly add the flour mixture and 2/3 cup water and mix until just combined

~ spread the batter into the prepared pan and bake until a toothpick inserted into the center comes out clean, 1 hour to 1 hour 15 minutes

~ let cool in the pan on a wire rack for 10 minutes

~ remove from the pan and let cool completely

Onion Rosemary Rolls

noreply@blogger.com (KL) — Mon, 28 Nov 2011 19:50:00 +0000

Awe, the calm before the storm and time to breath again for a couple of days – three to be exact!

A new favorite in our house, onion rosemary rolls. These wonderful bites remind us of our most favorite bread in the world – Morton’s onion bread. A recipe that has alluded me, although I search and search ((let me know if you have it! Please)) In the meantime, try your bread making skills with this recipe. I am sure you will be pleased with the results. Best of all only one rise!

Caramelizing the onions

Both plain yellow onions and sweet onions work

Bubbles happen or throw it out

Always check the temperature of your water

Onion and Rosemary Loaves

From Cathy Thomas

Mellssa’s Everyday Cooking with Organic Produce

adapted

4 T unsalted butter

3 cups chopped yellow onions

2 ¼ t active dry yeast

2 t sugar

1 cup warm water, not over 95 degrees

5 cups all- purpose flour, divided use

1 ½ t sea salt

1 ½ T or more chopped fresh rosemary leaves

olive oil spray

2 T unsalted butter melted and mixed with ¼ t garlic salt

~ medium high heat melt butter in large cast iron skillet

~ add onions and stir occasionally until caramelized about 30 minutes, reduce heat if necessary to prevent burning

~ set aside and cool completely

~ in bowl of electric mixer fitted with paddle add yeast, sugar and water

~ allow yeast to bubble about 15 to 20 minutes

~ add half of the flour, salt and rosemary

~ mix on low

~ add caramelized onions with juices from skillet and a bit of the remaining flour

~ switch to dough hook and knead until smooth with a tiny bit of stickiness

~ add more flour as needed in small amounts

~ dough is ready when it springs back, is still a bit sticky and can form a window pane in the stretch test

~ ((my lazy ways)) tired of cleaning so many bowls I now just pull the dough out of the mixing bowl and spray the bowl with olive oil spray

~ I then form the dough into a large ball and put it back in the bowl rolling around to coat

~ cover with a clean damp cotton dish towel

~ allow to rise 1 hour or until double in size

~ preheat oven 400 with baking stone

~ punch dough down and cut into equal portions and flatten

~ allow to rest 10 minutes

~ shape into little balls

~ put corn meal onto baking stone to prevent sticking

~ place dough balls onto baking stone 2 inches apart

~ bake until golden brown 15 to 25 minutes

~ remove from oven and immediately brush with garlic butter mixture or omit they taste great either way

Orzo with Garbanzo Beans, Red Onion, Basil and Mint

noreply@blogger.com (KL) — Sat, 12 Nov 2011 00:57:00 +0000

A perfect recipe for having the girls over for a casual lunch or dinner. Rather then opening a can of garbanzo beans, I opted to pressure cook dried beans. The difference is amazing – give it a try.

Orzo with Garbanzo Beans, Red Onion, Basil and Mint

from Giada's Family Dinners

by Giada De Laurentiis

adapted

4 cups reduced-sodium chicken broth or water

1½ cups orzo

1 (15-ounce) can garbanzo beans, drained and rinsed or see below for pressure recipe

1½ cups organic grape tomatoes, halved

¾ cup finely chopped red onion

½ cup chopped fresh basil

¼ cup chopped fresh mint

¾ cup red wine vinaigrette

Salt and freshly ground black pepper

~ bring the broth to a boil in a large, heavy saucepan over high heat

~ stir in the orzo

~ cover partially and cook, stirring frequently, until the orzo is tender but still firm to the bite, about 7 minutes

~ drain the orzo through a strainer

~ transfer the orzo to a large, wide bowl and toss until the orzo cools slightly

~ set aside to cool completely

~ toss the orzo with the beans, tomatoes, onion, basil, mint, and enough vinaigrette to coat; you may not need all ¾ cup

~ season the salad to taste with salt and pepper, and serve at room temperature

Pressure Cooked Garbanzo Beans

1 cup dried garbanzo beans

4 cups water

1t vegetable oil

~ add all ingredients to pressure cooker

~ secure lid and bring to high pressure

~ cook 30 to 40 minutes

~ quick release by putting cooker into sink and cool with cold water

Yes Christie, the pressure cooked garbanzo beans have a totally different flavor and texture. They are firm and have more of a crunch but not really a crunch - they are not mushy and the flavor is not obstructed with the can salted preservative sauce. I now try to pressure cook all of my beans. Little time and amazing results in fact if you are a fan of Top Chef you are familiar with Michael Voltaggio, he is recently said, “I’m obsessed. I’m cooking all my sauces in it, I’m cooking seeds and nuts, pretty much anything I can put in there. You get such clean flavor so fast.” Try it you'll like it...

I ammmmmmmmmmm back

noreply@blogger.com (KL) — Sat, 12 Nov 2011 00:30:00 +0000

crud crud crud...

way too much going on
as well as pure laziness
life is too short to pass up the chocolate.....or in my case bread

so much to do

...like plant seeds for winter garden

...replace melted plastic covering on green house - darn 100 degree temps

Start cooking again! so I have made a list and I will try to keep to it

from Ad Hoc at Home by Thomas Keller
Brownies

from Earth to Table by Jeff Crumb & Bettina Schormann
French Onion Soup

from Hudson Valley Mediterranean by Laura Pensiero
Hudson Valley Salad with Horseradish Dressing

from Whole Grains for Busy People by Lorne Sass
Farro Risotto with Winter Squash and Sage

from Rustic Fruit Desserts by Cory Schreiber & Julie Richardson
Cranberry Buckle with Vanilla Crumb

from Bobby Flay's Burgers Fries and Shakes by Bobby Flay with Stephanie Banyas & Sally Jackson
Salmon Burger with Hoisin Barbecue Sauce

from Seven Fires by Franxis Mallmann and Peter Kaminsky
Burnt Carrots with Goat Cheese & Arugula

from Mastering the Art of Chinese Cooking by Eileen Yin-fei Lo
A Simple Fried Rice

vStir by Barbara Lynch with Joanne Smart
Orecchiette with Cauliflower
Lamb Stew with Sweet Potatoes and Barley

from Mellssa's Everyday Cooking with Organic Produce by Cathy Thomas
Mediterranean Chopped
Onion and Rosemary Rolls
Rustic Mashed Potatoes
Jerked Chicken with Pineapple Salsa

from Harvey Steinman's California Kitchen
Spinach Pear Salad

from Giada's Family Dinners by Giada De Laurentiis
Orzo with Garbanzo Beans, Red Onion, Basil and Mint

Oatmeal Snicker-doodle

noreply@blogger.com (KL) — Tue, 04 Oct 2011 05:49:00 +0000

Part two of our the treats we shared with our firehouse. My favorite cookies! Snicker-doodles with the addition of another grain oatmeal. Yum!!! Soft and crunchy cinnamon and oatmeal perfection!

Oatmeal Snicker-doodles

from Maida Heatter

Book of Great Cookies

adapted

2 cups sifted all purpose flour

1t baking soda

1/2t sea salt

2t cinnamon

2 sticks of unsalted butter room temperature

1 1/2t vanilla extract

¾ cup granulated sugar

¾ cup light brown sugar, firmly packed

2 large eggs room temperature

1 ½ cups old fashioned or quick-cooking oatmeal

~ sift together the flour, baking soda, salt and cinnamon set aside

~ in your mixer cream butter and add vanilla and both sugars beat the heck out of it

~ add eggs one at a time to the butter mixture and beat well

~ on low speed gradually add the sifted dry ingredients

~ scrap down sides and mix until just mixed

~ stir in oatmeal

~ put in refrigerator for half an hour

~ preheat oven 375 degrees

~ make topping (2T granulated sugar and 2t cinnamon)

~ line baking sheet with parchment paper

~ scoop out cookie dough using a small scooper

~ either press and sprinkle with topping or roll in topping and press

~ bake until browned all over 7 to 12 minutes

~ cool on cookie sheet 5 minutes and then on wire rack

Butterscotch Molasses Cookies

noreply@blogger.com (KL) — Sun, 02 Oct 2011 03:48:00 +0000

Three kids - three different schools - dance - band- piano- first lego league - youth and government - youth counsel - and one husband out of town mmmm lazy cooking days. I fell back to our old regulars since we had only about a half an hour between breathing and running out of the house to our next activity. The one-day of exception, September 11^th, we made some cookies and brought them to our local firehouse.

cookies or a practical joke

Butterscotch Molasses Cookies

From Maida Heatter’s

Book of Great Cookies

adapted

1 1/4 (5oz) butter room temperature

1 cup light brown sugar firmly packed

1/4 cup molasses

2 1/2 cup sifted all purpose flour

1t baking soda

1/4t mace

1/8 t sea salt

1 egg room temperature

1/2t pure vanilla extract

sugar

~ melt the butter in a heavy 3 quart sauce pan over moderate heat

~ add the sugar and molasses and stir until the sugar is medlted

~ bring the mixture to a rolling boil and then remove it from the heat

~ cool to room temperature about 20 minutes

~ sift together the flour, baking soda, mace and salt - set aside

~ add the egg and vanilla to the cooled butter mixture and beat with a wooden spatula until smooth

~ gradually add the sifted dry ingredients and beat with the wooden spatula until smooth

~ using a small cookie scoop create small balls

~ refrigerate balls for an hour or so

~ preheat oven 375

~ roll the ball in sugar

~ smash down on cookie sheet 1 to 1 1/2" apart

~ bake 7-10 minutes

~ the cookies will be slightly soft and as they cool will crisp up

~ cool on cookie try 4 minutes

~ transfer to wire rack

Puerto Rican Chicken in Green Sauce Pressure Cooker

noreply@blogger.com (KL) — Sun, 04 Sep 2011 23:56:00 +0000

hmmmm....food one of the essence of our being. One of the simplest pleasures in our lives, we associate memories good and bad with the tastes and smells food brings to us. We give thanks for food.

Ten years ago one of the most tragic days struck our country and all of our lives changed. I taught second grade at the time. I remember getting up that morning and going thru the normal motions of getting everyone ready to begin the day. A friend of ours knocked on our window and said, "Did you see what is happening in New York?" We immediately turned on the TV. It was surreal. When I arrived at school, I picked up my class from the playground, took roll with the TV on in the background. We all watched and discussed what was happening. One little boy came up to my desk and said, "Today is my birthday and my birthday will never be the same again." The next day we wrote letters and the following week we made the most beautiful tribute wall at the entrance to our school filled with huge paper yellow ribbons, pictures, names and the children's writings. That year we learned about giving, sharing, and heroes. So on this the ten year anniversary of September 11th, pay it forward - bring food, cookies or brownies, perhaps dinner to someone in need, a public worker - police, fire ...because food is the universal language.

Puerto Rican Chicken in Green Sauce Pressure Cooker

from Marcia Kiesel

adapted

1 skinless chicken cut into pieces (bone-in)

6 skinless chicken thighs (bone-in)

Salt and freshly ground pepper

1t ground cumin

4 cups packed cilantro leaves

6 garlic cloves, halved

2 large jalapeños, seeded and chopped

1 medium onion, chopped

1 red bell pepper, chopped

1/4 cup dry white wine

2T extra-virgin olive oil, plus more for drizzling

1 1/2 cups chicken stock or low-sodium broth

1 pound medium red skinned potatoes, sliced 1/4 inch thick

Steamed rice and lime wedges, for serving

~ season the chicken with salt, pepper and the cumin

~ let stand for 10 minutes

~ meanwhile, in a food processor, combine the cilantro, garlic, jalapeños, onion, red bell peppers, wine and 2 tablespoons of the olive oil and puree

~ transfer the puree to pressure cooker and stir in the chicken stock

~ add the chicken and potatoes

~ lock lid and over high heat bring to high pressure

~ adjust the heat to maintain high pressure and cook for 13 minutes

~ allow pressure to release naturally

over and cook on high for 2 hours, shifting the chicken a few times, until the chicken is cooked through.

~ season the stew with salt and pepper.

~ serve with rice and lime wedges.

Pizza

noreply@blogger.com (KL) — Sun, 04 Sep 2011 22:21:00 +0000

Pizza, pizza, pizza...we do have our favorite recipes; however, we always like to experiment. In this case, I learned something new. Let your dough rise in an humid area. Hmmmm...desert dry heat - what to do? Hello swamp cooler! And I have to say, what a beautiful rise

the sweet smell of blooming yeast

dough the texture of play-dough

dough ball

our favorite fake pepperoni

all the flavor without all of the grease

Pizza

From Anna Martini

Pasta and Pizza

Adapted

1 ½ cup room temperature water

2T yeast

6 cups all purpose flour

10T milk

salt

~ dissolve the yeast in ¼ cup water

~ mix flour and salt in a mixer with flat beater

~ add the yeast mixer and milk

~ slowly add remaining water with the mixer running

~ add more flour or water till the dough pulls away from the bowl

~ switch over to a dough hook

~ kneed until dough is smooth like play dough

~ ready to rise – ideal temperature 86 degrees with high humidity

~ put the dough into a greased bowl and cover with a damp towel

~ let rise until 2 to 3 hours until doubled in bulk

~ divide and knead into 4 or more equal balls

~preheat oven or barbeque 500 degrees

~ press down on the ball with your fingers to make a flat pancake not thicker then 3/8 inch and edges higher

~ top with toppings

~ bake until crust is browned and cheese melted and bubbled