Flavors

Stacey Snacks

2011-12-21T20:30:00.000-08:00

Have Plums, Will Platz!

2011-07-02T22:40:00.000-07:00

The black plums were on special today and so it was easy to see what I would be making. Plum Platz, not the cakey recipe but the crispy, chewy pastry crust, topped with plums and crumble topping. This recipe was given to me by my daughter via a friend who remembered Mennonite style baking treats. It's an easy to prepare dessert. We served it warm with a scoop of vanilla frozen yogurt. You know you want some and being as it is made on a large cookie sheet, I could have shared...
Plum Platz

Crust:

2 3/4 cups flour
3/4 tsp salt
3/4 tsp sugar
3/4 cup cold butter
3/4 cold water

Mix crust ingredients as you would for a pie crust
(Adding water after butter has been cut in with a pastry blender)
After adding water stir until it becomes dough. (never handle with your hands, JUST LIKE A PIE PASTRY.)
Pat into a well greased (I also use parchment paper) cookie sheet.15" X 10"
* i take this recipe and and increase by 1 1/2 and use a 17" X 11" cookie sheet*

2 pints of prune plums washed , halved and pitted.
Laid inside up.

Topping:

1 cup sugar
2/3 cup flour
1/3 cup cold butter
Blend with a pastry blender until it's a fine crumbly texture.Sprinkle over plums and bake at 400 for 35-40 minutes.

Cool completely before cutting into squares.

Notes:
If you use frozen fruit increase flour for topping to 1 cup and if you use peaches increase to 1 1/2 cups.
You can use almost any fruit you like. Tart Cherries, apples (add a bit of cinnamon for apples)or nectarines for example.
- I recommend sour cherries, apricots or plums for the
filling. Apples would also work well. Try any fruit
you like! Apparently the South American Mennonites use
bananas or other tropical fruit.

My 2 Cents: Glorious Day (Living He loved me) ~Casting Crowns

2011-04-24T15:31:00.000-07:00

My 2 Cents: Glorious Day (Living He loved me) ~Casting Crowns

Pumpkin Spice Granola ola!

2011-03-04T16:30:00.000-08:00


Pumpkin Spice Granola

I'm not going to talk weather today!
Suffice to say, it is still wintery. 'Nuf said...Anything goes with granola, you add your favorites, leave out what you want, but the coming together of toasted oatmeal and all the spices make this delightful! The pumpkin flavor is not overpowering, it might have taken the place of applesauce and honey for moistening. I enjoy this recipe and I think you will too. My mom, who is a basic granola fan, was very enthused upon trying this. This would be ideal in a ziplock bag when you or family go for a hike or need a snack on any outing.
I use my Pumpkin Spice Mix that I keep for muffins and pie. The recipe follows:
Makes 2 tablespoons
1 tablespoon ground cinnamon
2 1/2 teaspoons ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon ground allspice
1/2 teaspoon ground nutmeg
Blend ingredients together and store in an airtight container.

The Granola

Makes about 5 cups (large batch for you and friends!: 15 cups)

Ingredients

3/4 cup canned pumpkin puree (large batch: 2 1/4 cups)
1/2 cup packed dark brown sugar (large batch: 1 1/2 cups)
2 Tbsp. canola oil or olive oil (large batch: 6 Tbsp.)
1 Tbsp. vanilla extract (large batch: 3 Tbsp.)
2 tsp. pumpkin pie spice (large batch: 6 tsp.)
1 tsp. ground cardamom (large batch: 3 tsp.)
1 tsp. kosher salt (large batch: 3 tsp.)
3 cups old-fashioned rolled oats (large batch: 9 cups)
1 cup roughly chopped pecans (large batch: 3 cups)
1 cup pistachios (optional; large batch: 3 cups)
1/2 c pepitas, flax seeds (optional; large batch 2 c)
1 cup golden raisins (large batch: 3 cups)
1 cup dried cranberries (optional; large batch: 3 cups)
I added a little crystallized ginger because I wanted to! ;)

Directions

Total time: 45 minutes

Preheat oven to 325°. Line a large rimmed baking sheet with parchment paper (3 pans for the large recipe); set aside.

In a large bowl, whisk together pumpkin, sugar, oil, vanilla, pumpkin pie spice mix , cardamom, and salt. Add oats, pecans, and pistachios, flax seed, pepitas (if using), and toss to coat. Spread evenly on prepared baking sheet and bake 30 minutes, stirring halfway through. Stir in raisins and cranberries (if using), and continue baking until oats are just crisp, about 15 minutes more. Stir one last time, then set aside to cool completely. When hard, break into chunks and store in an airtight container(s). Freezes well.

I love this served with Greek yogurt. If you have any left by summer ( you may have to make more!) imagine it with fresh raspberries and the yogurt. Smacks of desert!

Big Cookie Dreamin'

2011-03-02T13:16:00.000-08:00


My Big Anzac Cookie

March is here, snow is melting, forecasting more this week! Yikes, I need cookies to calm down. My confession for today: I can't help myself, big cookies are my dream. Some like having 2 or 3 little cookies to nibble on. Dainty, tasty, tea time sweets. Not me. I want a huge, honkin' 5 inch cookie that's all mine, no sharing. I have several recipes that I make but perhaps my favorites are the Anzac, the Peanut Butter Milk Chocolate Chip with Peanut Butter Cups chopped in and the Sugar Cookie with hard icing. Oh, and maybe the Oatmeal Raisin.

Anzac
New Zealand cooking: 1T=4t
1 c flour
1 c rolled oats
1 c unsweetened coconut
3/4 c brown sugar
2T golden syrup
1/8 tsp salt
1 t b soda
1/2 c butter, chopped

melt butter and syrup, remove
in large bowl mix flour, oats, sugar
combine soda and 2 T water in a bowl
stir into butter, might be frothy, add to flour mixture and stir well
350 degrees, parchment covered cookie sheets, 15-18 minutes, 8 cookies use large scoop and flatten

Parchment paper 6 cookies per sheet, cool on sheet about 10 min before cooling on racks.

Peanut Butter Cookies
1 1/4 c flour
3/4 t baking soda
1/2 t baking powder
1/4 t salt
1/2 c unsalted butter
1 c peanut butter (I love crunchy)
3/4 c sugar
1/2 c brown sugar
1 egg
1 T milk
1 t vanilla
1/2 c milk choc chips
1/2 c peanut butter cups (6 full size, cut in 1/4)

mix dry
beat butter
add sugars
add egg
stir in milk and vanilla
add dry
add choc and peanut butter cups
350 degrees 16-18 min 12 cookies, use large scoop, flatten with sugar and fork marks

The Hip Subscription: Meat & Bread. Need we say more?

2011-02-28T22:00:00.000-08:00

The Hip Subscription: Meat & Bread. Need we say more?: "If you're like us and like both meat and bread, especially together, then you must make your way to Meat & Bread in Gastown. The r..."

Beef Barley Soup and more

2011-02-27T22:10:00.001-08:00

Beef Barley Soup

Will this snow day ever end? We are still experiencing much to much hail, sleet and freezing rain for my liking. I haven't seen a blade of grass in a week. I'm having to hand pick periwinkle leaves for my hens as they demand their healthy greens as well. So, soup has been on the menu this week. I have made Chicken Tortilla Soup in the Vita-Mix (if you don't have a Vita-Mix yet, this soup alone is worth the price tag!), Italian Sausage and Kale Soup (even better than Olive Garden) and Beef Barley Soup. My favorite is the Tortilla Soup. It comes together in under 10 minutes and tastes as though I had been slaving for hours in the kitchen. I just need a mariachi band playing in the background. Ole. Would you like the recipe? I'll post it today.

Snow Day February...need hot food!

2011-02-26T12:51:00.000-08:00

I'm a little old for school but love the 'snow day' idea. However, as the snowdrops and crocus come into bloom I am less than enthusiastic about the white coating covering everything outside. The chickens are eyeballing the heavens with dislike as well. They hide under the bamboo and dash for the warm water bucket occasionally. It's bitterly cold outside as I dig for small clumps of grass to feed the girls.

I'm thankful I cooked up a big pot of spaghetti sauce last night. Not my usual sauce loaded with cumin and cinnamon but my brother-in-laws sauce with pork and beef cubed and simmered for 6 hours in tomatoes, spiced with oregano, garlic, onion and bay leaves. I tossed in chili flakes and basil with some fresh parsley. If I added beans it could be served over rice but I will likely serve with pasta and garlic bread. Oh wait, I have garlic naan so will use that. How international! Smells wonderful as I enter the house after being in the frigid cold yard. Actually, once inside again, I can appreciate how lovely falling snow really is.

Where Have I Been?

2011-02-25T15:59:00.001-08:00

Well, it's been a while. I have continued baking and cooking and living, But alas, I have not been faithful to my blog. That is about to change! I am back. Committed! My exercise regime is on track, family is well looked after, so no more excuses.

Random note, are you watching Nikita? I love that woman. Are you watching the News, unsettling, troublesome News. Are you putting together food storage as the prices climb into the stratosphere? I have begun to stock some staples, I think it's time.
Do you recall that I have chickens? I lost my wonderful Golden Laced Wyandotte to a hungry coyote. I swear it was a timber wolf, even though the local forestry service said they are rare here. It was too big for a coyote and I was only several feet away from it. Sometimes the circle of life is depressing, especially when the chickens you have are really more like pets. Funny that my Black Australorp chicken turned out to be a rooster and I returned him to my supplier and traded for a sweet female. I receive, amid proud noise and honking, 3 eggs most days. I miss my hen turned rooster but the neighbors are so close they surely would have been annoyed. I love all the new by-laws allowing city chicks.

Pakoras.......finally! and Ribs too.

2010-06-09T21:09:00.000-07:00

Just when I thought we would never get together to make pakoras, we found a break in the action this past Saturday morning. Although I am not used to eating spicy deep fried appetizers for breakfast, I could hardly wait to bite into the little darlings. It has been sooooooo long since my wonderful friend and I donned aprons and prepared to feast! This recipe came over from England by way of India with my friend and her family in the 70's, where she knew pakoras as philoories, and that is what I'm sticking with!

Pakoras (don't mess with me, Philoories!)
heat about 6 inches veg oil in a med saucepan over med-high heat
Chop fairly fine:
1 onion, 3 slices fresh ginger, 3 cloves garlic, 1 chili pepper (we used 3 small thin red chili peppers, my friend is a fire blower, lol) and add
a few small florets of cauliflower, chopped celery and red pepper
3 c Dhall flour ( we used Chana flour)
1 tsp turmeric, cumin, salt, red chili powder
1 beaten egg and 1 small container plain yogurt
Mix all together and add enough water to make a med thick batter about 1/2 cup (see picture)
Drop batter by large tablespoons into hot oil about 4 at a time.
Cook until golden, about 5 minutes, drain on paper towels.

We gobbled several right away.
Rated: Five fiery stars, not really too hot, just bursting with spice and flavor.
Thank you, thank you, thank you, friend!
Now I know why I was driving you crazy all these years to make these again. (hugs)

It was a rainy day and I was wanting to get in the garden but seems like Spring is fading away in a puddle! But just when I was feeling sorry for myself we spotted a mother deer at the back of the house and there was a little Bambi scampering ( I exaggerate, barely able to stand Bambi baby) beside her mother. Then I lost sight of Bambi. I went outside with my camera and the little sweetie was lying very very still with her nose under a log. My first thought was that the log had rolled on her. (gasp) I went over, mother watching me cautiously. I snapped a picture, picked up a stick and gently stroked her back and she let out a huge breath. I left but was upset, worried that she was hurt. Let nature take her course, calm down, wait. About an hour later, I ventured down the hill and she was gone. Whew!

In the evening instead of heading to barbeque, it was just too wet and windy. I decided to do the ribs in the house my old way, a very good old way. This sauce is wonderful, rich and works on country style ribs as well.
Ribs- Oven Baked
set oven to 250 degrees and bake 3 hours in shallow roasting pan, uncovered
2-3 lbs pork spareribs
1/2 c dark brown sugar packed
1/2 c ketchup
1/2 c white vinegar
2 tbsp worcestershire sauce
2 tsp chili powder ( 1 regular and 1 ancho for some heat!)
1/4 c water
Mix sauce ingredients together and pour over ribs which you can cut in serving chunks.
My husband likes his ribs with rice and baked beans and I prefer a fully loaded baked potato and salad.

It was a satisfying weekend!

Day after Mother's Day and I'm still eating...

2010-05-10T20:48:00.000-07:00

I trust you had a wonderful Mother's Day. If you're not a mother I hope you had someone special to wish a Happy Mother's day to! I talked with my mom (86) who said she said a little prayer to her mother in the morning. Isn't it amazing how much a mother's love transcends all else? My mom said it in a very matter-of-fact explanation but I could hear her voice break, her emotions seep out. I felt so close to her at that moment. I have been blessed to have had wonderful women in my family, as friends and co-workers and they have helped shape me and given me encouragement when I've needed it most.
This little tag came with my flowers yesterday.

It was a warm and fabulous day to get out in the yard and I saw my bachelor buttons were in bloom and who could pass by that purple explosion!

I enjoyed steak, salad and baked potato yesterday and today I was craving Chinese, so it was stir fry to the rescue. A simple dish with pork tenderloin, baby bok choy, baby portabello mushroom I had on hand, served over steamed noodles and rice.

Pork Stir Fry (no recipe, so approx measurements)
1 pork tenderloin sliced down the centre and cut in 1 inch chunks
1 inch chunk fresh ginger rough chopped
2 cloves garlic chopped
1 onion chopped
2 baby bok choy sliced in 1/2
2 c chopped baby portabello mushrooms (any mushroom will do fine)
1 red pepper in large chunks
dash sesame oil, several dashes soya sauce
In med high frying pan or wok heat 2 tbsp oil and add onion, ginger and garlic until onion begins to carmelize about 4 minutes, stirring. Add pork chunks and cook until no longer pink, about 5 minutes. Put aside. Add another 2 tbsp oil to wok and add mushrooms, stirring for about 2 minutes, add bok choy and red peppers stirring often. Add pork and spices. Whisk about 2T cornstarch, sesame oil and soya with 1/3 c chicken stock and add to wok. Let it thicken and add more stock if necessary. It should cover veg and meat with a thinnish glaze.
I steam about 2 c steamed noodles and about 3/4 c cooked Basmati rice each and ladle pork mix over. Add another dash of soya and hot sauce if you like. Quick, Fresh and Flavorful!
Of course in Chinatown there would be a large dish of fresh oranges and a fortune cookie but I had made Rhubarb Streusel Muffins so we had those instead.
Rhubarb Streusel Muffins

1/2 c plain yogurt
1/4 c veg oil
1 egg
1 1/3 c flour
1 c diced fresh rhubarb
2/3 c dark brown sugar
1/2 tsp baking soda
1/4 tsp salt
1/2 tsp vanilla
Blend yogurt, oil and egg and set aside. Stir rest of ingredients together and add yogurt mix, combine until moistened. Fill 12 greased muffin tins 2/3 full.
Topping
1/4 c brown sugar, 1/4 c chopped toasted pecans, 1/2 tsp cinnamon, 2 tsp melted butter all stirred together. Spoon onto each muffin and bake 350 degree oven for 25 minutes. Test for doneness.
Ode to Spring!

Photos

2010-05-07T21:34:00.000-07:00

There is just so much to learn as we blog and I am realizing that my food pictures are not as good as some of my favorite bloggers. Perhaps it's my camera but I think it's that I am not using all the functions on my camera to the best advantage. Do you have this problem as well? I can't tell the food to 'smile' or 'change that pose' or 'I think it would look better with the blue sweater'. Food is there, waiting, plated and ready for me to make the most of it. My camera lacks 'smell-o-vision', which would help immensely! So, I must learn more from my fellow bloggers.
This is entirely different than cooking. Cooking is fun, relaxing, invigorating, an excuse to try new spices, new serving dishes, new arrangements.
I made a lovely chicken strata for dinner and hope you can tell by my pictures just how tasty it was.

Chicken Strata ( based on an Anna Olson recipe for Rockwell Bake)
350 degree oven, greased 9 inch springform pan or 9x13 or bundt pan
2 T olive oil
1 c finely diced onion
1 c finely diced celery (I used lovage as well)
1/2 c finely diced carrot
2 cloves minced garlic
1/2 apple grated
1 T crumbled sage
2 t fresh thyme
1 t poultry seasoning or rosemary
1 c dried cranberries
1/4 c dry vermouth (I used half vermouth, half chicken broth)
5 large eggs (my gf chickens eggs are smallish so I used 6)
3 c milk (I use skim, your choice)
1 T dijon mustard
1 1/2 t salt
1/2 t pepper
8 c diced day old bread (I used French but you can mix white and wheat) 1 inch cubes
3 c chicken breast, cooked, 1/2 inch diced
2 1/2 c grated cheese (recipe calls for Swiss (not my fave) I used Gruyere and cheddar mixed

In a saute pan add oil and saute onion, celery and carrot about 4 minutes, add garlic and herbs and continue cooking another minute. Add cranberries and vermouth and simmer another minute or so until most of the liquid has evaporated. Cool to lukewarm.
In a large bowl, while veg mix cools, whisk eggs and milk and add mustard, salt and pepper. Add bread cubes and toss to coat well and let sit for about 15 minutes.
Stir the veg and diced chicken in the bread mix, add 2 c cheese. Spoon into prepared baking pan and sprinkle with 1/2 c remaining cheese. Bake for 1 hour or until the top is golden brown and center springs back when pressed. In the bundt pan I cooked 1 hour 15 minutes as it was thicker.
Let rest at least 15 minutes before serving. If using springform pan, remove side ring after 15 minutes.
This served 6 with a side salad and sweet potatoes. We had cranberry sauce on the side.

Of course all this eating of the savory strata meant I would be craving something sweet to balance the meal. I had baked a Lazy Daisy cake earlier in the day. You remember the old hot milk standby cake with the lovely coconut, brown sugar topping that is put under the broiler at the last minute to 'candify' the topping.
However, I had also made a chocolate self-saucing pudding cake and knowing how dh loves his Reese peanut butter cup ice cream, I thought the chocolate would be the better combination. I like my cake warmed a little first so the pudding layer melts a little more and softens the ice cream.
What I really mean is that I wanted whipping cream but I didn't have any.

Cinco de Mayo

2010-05-05T19:54:00.000-07:00

I Twittered earlier about eating an entire bag of tortilla chips from Fresh Is Best and honestly I could barely manage dinner tonight. I had all good intentions of preparing a Mexican inspired feast, but my heart just wasn't in it. I could imagine myself sitting on the beach in Puerto Vallarta at sunset, sipping on my second Margarita with no problem. In fact, I had my white gauze shirt and short shorts on, a cute straw hat and big smoky sunglasses and my skinned was bronzed from a day at the pool. Oh yes, this part is easy.
So what can be done to get through the day without celebrating the 5? How about a trip down memory lane? I was being all nostalgic thinking of how our family centered every occasion around food. I never ever wanted to miss a meal at home, even as a teenager. My mom was a remarkable cook, still is actually. I remember the macaroni with bran muffins, the vinegar marinated beef made into stew with heaps of mashed potatoes on the side, the rich tomato gravy smothering the Swiss steak loaded with peppers and onions , walnut butter horns, molasses brown bread, butter tarts and apple pies. Seriously, every single meal was home made, from scratch, no shortcuts. Who in their right mind would miss a meal? Exactly. Even the days, maybe weeks, I hardly communicated with my parents more than a grunt, I was home for dinner.
One of the recipes was not so homemade, but I do remember it well and always called it Mom's Casserole. In a way it was a relief to have this dinner and take her off the pedestal for just a brief moment. Silly to think of that just now.

Mom's Common Casserole
1 tin cream of mushroom soup
1 tin cream of chicken soup
1 c sour cream
1 c drained corn or frozen niblets
1/2 tsp pepper and paprika
3 c cooked med wide egg noodles
2 lb hamburger
1 c chopped onion
1 c buttered breadcrumbs
Fry and drain the hamburger and onion
Mix the 4 ingredients together and add pepper and paprika
Add hamburger, sauce and noodles, mix well and put in buttered casserole. Top with buttered breadcrumbs.
Bake at 350 degrees for approx 30 minutes

Since I'm on the oldies but goodies kick, whenever I make bran muffins I always go back to my tried and true recipe from Roger's Foods, simple and perfectly bran.

Classic Bran Muffins
1 1/2 c Rogers Wheat Bran
1 c buttermilk
1/3 c veg oil
1 egg
2/3 c brown sugar
1/2 tsp vanilla
1 c Rogers all purpose flour
1 tsp baking soda and baking powder
1/2 tsp salt
1/2 c raisins or dates, optional
375 degree oven, greased muffin tin, makes 1 dozen. Cook 15-20 minutes
Mix together bran and buttermilk and let sit. Combine oil, egg, sugar and vanilla and add to bran mixture. Combine flour, b soda, b powder, and salt and stir well. Add this to the first mixture and stir until just blended.

So the '5' is almost over, it's early evening. I wish you all a colorful, musical fiesta evening!

Here's lookin' at you!

Peas Poking Through...

2010-05-01T09:52:00.000-07:00

Last night the sound of some mysterious creature compelled me to throw on my shoes, grab a flashlight and go outside. I found 2 beautiful peacocks on the neighbors roof, they weren't the colorful kind, but they let out the craziest sounds somewhere between a goose, a wild cat and a crow. They were back this morning so I'm going to search them out again. A radical change from bears and deer.
Back to my little garden. It is criminally slow, and I am not the most patient cultivator. If the sun would shine a little more and the rain cease there might be more action. Can't blame the seeds for staying below the surface.

You learn to appreciate the beauty in small things when you spend a few minutes outdoors. Like the moss growing randomly on the dead tree stump or how my concrete heron who think he's real, stands guard over the garden.

Or, how the light hits the wet wood on the chair and bench my dh put together for me just because i asked him!In fact, he had so much fun creating that he built 5 of them and now I have them situated throughout the yard, and I love them.

I know you must find pleasure in day to day encounters as well. Challenge yourself to grab your camera and take a few shots of what gives you a reason to be thankful.

Flat Out Chickster!

2010-05-01T09:28:00.000-07:00

I saw on a few blogs that 'spatchcocking' (An old British term, spatchcocked, refers to the removal of the backbone of a bird so that it can be flattened prior to grilling or roasting, according to the turkey farmers of Canada website) a chicken flat would cook it faster and keep it juicy. I like that idea since I am the white meat fan and nothing could be worse than eating a rubber chicken. So I flattened it! Actually, cut through and took out the back bone, seasoned it all up with olive oil (Greek Olive Oil), my Greek seasoning spices which I loaded with mint, oregano, dried lemon zest, sea salt and cracked pepper, a little garlic under the skin.

Smelled terrific in about 40 minutes in a 375 oven. On a separate roasting pan I drizzled olive oil, sea salt, cracked pepper and thyme over my asparagus spears, Yukon gold potatoes, yam and cauliflower.

Easy oven cooking although my heart was yearning for barbq, the weather was not cooperating.

In spite of the weather, there is always yard work and I was anxious to see what might be showing in my raised garden beds. The peas were up! So dependable every year. Little bits of onions, turnip, squash, beans but nothing to get excited about. Still a little early when temperatures are dropping to low 40's overnight. Sigh..

And my dh has a confession (that's my word since he has no idea I'm writing this!! haha). No matter what divine dessert I may have made, how I labored over some recipe or baked a 7 layer cake, his meal ends with a honking bowl of ice cream. Not just any ice cream but his flavor of the past year...drum roll...Reese by Breyers (Ice Cream and more). Oh yes, every night, no exceptions. Kinda cute.

Breakfast for Dinner

2010-04-27T15:39:00.000-07:00

Sometimes the beauty around us goes unnoticed. It can be as simple as the lovely golden yolks of a farm fresh egg. Earlier today, after the rain subsided and Ms Sunshine poked her head over the clouds, I took my camera outside and randomly shot a few pictures in the yard. Everywhere I looked, something that hadn't been there 2 days ago was smiling back at me in 'dizzyingly delightful' (like it!?) shades of Spring! You won't need a recipe for bacon, eggs, fried potatoes and toast with marmalade but make it anyway, it's comfort food with a little carb hit.

The yellow rhodo yearning to show off.

The pink rhodo turning all pastel after showing off magenta.
The pine looking like a brush bottle waiting to scrub away the clouds! Oh Yes! Work your magic.

Plum Cake
The day would not be complete without something sweet, would it? This recipe was lovingly shared by my BFF who makes it for her SO very often! You can sub apples or any other fruit or raisins, but the tangy, sweet plums are divine and traditional in plum kuchen.
9x13 pan, greased, 375 degree oven, check after 40 minutes
1 c room temp butter
1 c sugar
1 pkg vanilla sugar (in the baking section in small packages)
beat until creamed about 2 minutes
Add 4 eggs, 2 c ap flour, 2 tsp baking powder, pinch of salt.
Beat on low for 3 minutes and pour into prepared pan
Oh yes, don't forget the plums!
Place halved plums, pitted, cut side up on top of the batter and sprinkle with topping mix.
Topping
1/4 c sugar
1/2 pkg vanilla sugar

Bring out the whipped cream for me but if you like ice cream, be my guest. Enjoy your day. This will help.

Pizza for 2 on a lovely day...

2010-04-25T20:00:00.000-07:00

What can I say? Lots! The day started very early with birds singing outside the bedroom window. I always think it's a good sign when birds are happy...the sun might be shining, there might be time for exercise before church or breakfast even. I have decided it doesn't always matter if a meal is fancy to enjoy it. I felt like cereal so I did just that. A bowl of raisin bran, a sprinkle of granola, sliced banana and almond milk and I sat gazing out the window thinking how fortunate I am to live right here, right now. The camellia bush is in full bloom and every other perennial is fighting to open and be seen. The little Japanese Maple is unfurling those beautiful deep burgundy leaves.
Remember yesterday I had the pizza dough (Williams-Sonoma recipe that never fails me) waiting in the fridge? I made a big 14 inch pizza and loaded each half with different toppings. Husband likes meat (beating chest noises here) so I packed it with ham, salami and pepperoni and I (delicate creature that I am) chose red pepper, kalamata olives, fresh tomato, feta and onion. Tossed together a coleslaw with apple, cranberry and standard mayo, sugar and white vinegar dressing topped with lots of fresh Italian parsley.

We had the burn permit and decided to clear the path that goes to the river so there was a lot of heaving and wheezing as we loaded the fire (safely, of course) with branches and debris. I took a little break before I broke a sweat and headed to the garden to put in 2 tomato plants and tidy up the beds. The neighbor cat showed up. This cat is at least 50 lbs, a real slow moving sloth of a cat, who stops every few feet to catch his breath but still manages to find kitty stops in my yard. Annoying. Unfriendly, but I always talk to him as if he would listen or change his mind. It's not happening. I had a few peanuts in my pocket for the chipmunk and a woodpecker decided to tap on the telephone pole. I felt so.. so.. connected with nature. jk, it was a great day. Hope yours was too.
oops my day wouldn't be complete without dessert. Had a big ol peanut butter cookie which is loaded with peanut butter cups and milk chocolate. There, now that concludes my great day!

Soup Saturday...at least for lunch

2010-04-24T14:18:00.000-07:00

It's the end of the week and it's raining. I feel caught somewhere between monsoon season and drizzles. Let's call it April!
I had made us a pot of chicken noodle soup the other day and put leftovers in the fridge. It seems all my friends that called during the week were complaining of scratchy throats and headaches. Not taking chances, the soup is out today for lunch and this time I'm adding some ginger and chili garlic sauce to it!

While I was in the fridge (not literally but it gave you pause, right?), I remembered that I had an old standby, Boiled Raisin Cake, waiting for me. You know I love my sweets, so after sharing my peanut butter cup with dh, I brought out the cake to thaw for dinner.

The pizza dough I made yesterday (from Williams-Sonoma Essentials of Baking Cookbook always) is waiting in the fridge for later this evening. I love the weekend because there is simply no stress, no fuss.
Back to the cake, it may have been a hardship during the war to think of recipes that didn't have eggs or milk and butter and sometimes even sugar. This cake has stood the test of time. It is moist and rich with the flavor of spices and I personally want to thank the war brides who did whatever was humanly possible to bring healthy meals to their table during WWII. Cheers.
Boiled Raisin Cake
350 degree oven. Bake 1 hour, test.
2 c raisins
1/3 c shortening (I used butter but remember this is the 40's!)
1 c dark brown sugar
1 tsp cinnamon
1/2 tsp nutmeg, cloves, ginger
1 c hot water
2 c flour
dash salt
1 tsp baking soda
1/3 c orange juice, zest of orange
1 tsp vanilla
Put raisins, shortening, sugar, spices and hot water in a saucepan and bring to a boil. Simmer 6 minutes uncovered and cool.
Add dry ingredients, orange juice, zest and vanilla to raisin mixture, mix well (runny batter)
Use small tube pan or loaf pan, greased.
Enjoy the weekend whether you have sun or rain, look for the rainbow!

Mexican Chicken Kebabs and friends

2010-04-21T21:48:00.000-07:00

I'm beginning to dream of summer, aren't you? I first had this served to me at my girlfriends home in the Gulf Islands on a warm summer evening. We had chilled white wine and feasted on kebabs. What better way to enjoy the company of friends? Ole! Discussing the menu for our getaways is half the fun of going and an intrinsic part of the much anticipated mini vacations together. Girlfriends, I heart you!

Mexican Chicken with Spicy Yogurt Sauce
2-3 Tbsp fajita seasoning* (recipe follows)
6 boneless, skinless chicken breasts cut in 1 inch chunks
1 large garlic clove
1/4 tsp salt
2 Tbsp evoo
1 c plain yogurt
1 each red, green and yellow pepper cut into chunks for skewers
1 red or white onion cut into chunks
whole mushrooms
In a large bowl combine heaping 2 tbsp of fajita mix and chicken Toss well to coat, cover and chill for 2 hours.
Yogurt Sauce
Using a mortor and pestle or a smooth flat surface, grind the garlic and salt to form a paste. Place in a small bowl with olive oil. Mix in yogurt (and dash of cayenne to taste) and the remaining fajita seasoning.
Alternate chicken, peppers, onion and mushrooms on prepared skewers. If using wooden skewers, pre-soak in water for 30 minutes so they don't char on the grill.
Grill 10 minutes over hot grill.
Serve with rice and drizzle spicy yogurt sauce over all.
Fajita Seasoning*
1/4 c cumin
1/8 c oregano
1 T salt, pepper, garlic powder or granules, onion powder and cayenne pepper.
(1/2 tsp celery seed, basil, nutmeg, marjoram, thyme, rosemary and chili powder all optional)
Mix well.

Stuff it! With a smile...

2010-04-21T15:13:00.000-07:00

I bought the big bag of peppers the other day and must have hidden them in my fridge, because I totally forgot about them! The choices were chop and freeze or cook, girl, cook!
I suddenly remembered an old, old boyfriend and a trip to Greece and bingo! stuffed peppers were on the menu. I had 2 big slices of meatloaf from the night before so the protein part of the meal was taken care of. Honestly, I prefer the vegetarian style stuffed peppers anyway. The mint and parsley flavors are so much more distinct.

The only olive oil I use is Greek, thanks to the wonderful Koutalianos family at http://www.basiloliveoil.com/, and it all fell into place. Have you used Major's chicken base? It's wonderful and rich with chicken flavor. My ever so talented niece told me about it. A little rice, stock, chopped tomatoes, so you have enough liquid, with sauteed onion, lemon, oregano and garlic and you're ready to stuff those peppers and enjoy the taste of Greece.

Stuffed Peppers (2 very large)
Oven temp 350 about 60-70 minutes
1/2 c rice (I use long grain white)
1 c rich stock ( I use Major's)
2 chopped tomatoes (I use Roma)
1 Tbsp lemon juice
1/2 chopped onion
1 clove garlic diced
1/4 c fresh mint and parsley
1/2 tsp oregano
Cut pepper lid off and scrape seeds from inside, season with olive oil, salt and pepper.
Saute onion and garlic in olive oil until soft, add rice and stock and stir occasionally, about 4 minutes. Only partially cook the rice as it will continue cooking once in the oven. Stir in spices, tomatoes and gently fill peppers about 3/4 full. Put in ovenproof dish ( I used my Anchor Hocking 1 Quart glass mixing bowl and it was just right for bracing up the tall peppers)with fairly high sides and add 1/2 c liquid stock to the bottom. Drizzle olive oil peppers. Do not cover the rice with the lids until later. The rice will swell in the pepper to fill it. Test after 1 hour. My peppers were huge so I needed the full 70 minutes. In the last 10-25 minutes I put on the lids so they would soften and brown up a little for presentation. The minty vegetable aroma was divine and I think I could visualize myself sipping ouzo and peeling shrimp just before I had a reality check and realized I was in my little kitchen with the rain beating on the skylights. Sigh.

Olive Oil Cake after a great weekend away ♥

2010-04-19T20:13:00.000-07:00

Everyone deserves a little reward or two. Before leaving for the Women's Retreat on Friday afternoon, I baked a lovely Orange Olive Oil Cake based on an Anna Olsen and Bon Appetite recipe. Does Anna ever disappoint? I loved the moist and very flavorful cake and wolfed down a couple of still warm slices before wrapping it up for dh to enjoy whilst I was enjoying myself in the company of women.
Our destination was in the forest at a camp for disabled children and their families. It was a wonderful place, and looking at the drawings and pictures of very smiley faced campers, I would say every child who is fortunate enough to attend this facility comes out refreshed and rewarded. The bedding was super soft and the rooms were pleasant enough, but it was the camaraderie and the fresh outdoors that were the best! We participated in an interpretive obstacle course which had most of us howling with laughter! I know I was only 6 inches off the ground but when you're blindfolded, perception is reality.
The rain stopped ☂long enough for us to wander to the lake and stop to talk to the animals at the petting zoo. Gisele and Billy were born 4 days earlier to a frisky goat, chickens wandered about doing their little dance and the burro and horses were content. Well, I take that back. The burro proved to be a stubborn a** when the ranch hand tried to pull him away from the grassy area.
But, lest I regress more, I came home to overripe bananas and decided to carry on with the olive oil cakeathon. Today I baked a very simple cake and topped one with milk choc chunks and toasted pecan pieces strewn with abandon over the top and left the other plain, only because my guilt overtook me. I added a little shot of amaretto to it instead of vanilla. Love the almond anything! See how pretty the dessert fork is, a gift from my late mother-in-law.

This cake is the easiest recipe and if your home is like mine, we always have bananas that get too ripe, too quickly.
Set the oven to 350, I use 2 pie plates but you can use a 9x13 greased.
2 1/4 c flour
1 2/3 c sugar ( I use 1/2 white 1/2 brown sugars)
1 1/4 tsp baking powder, baking soda
1 tsp salt
2/3 c evoo
2/3 c buttermilk
3 eggs
3 large bananas, mashed (1 1/4 c or more)
shot of bourbon, amaretto or vanilla
and 2/3 toasted walnuts, pecans optional
Blend all together for 3 minutes in a large mixing bowl. Bake in greased containers 45-50 minutes. If you use the cake for lunches it is very moist and doesn't need icing but, if you are having company or it is for a special dinner, then a cream cheese icing is wonderful on it. Keep in fridge, if iced. It just doesn't get any easier than this!
Since the cake has that 'comfort food' feel to it, I decided to make meat loaf, acorn squash, fried potatoes and broccoli for dinner. 'Sufficiently suffunctified' as my dad would say, bless his heart. Where did that expression come from?
I planted the second raised bed with lima beans, green beans, purple beans, golf ball carrots, mixed lettuce, beets and filled containers with purple onions, cherry tomatoes, turnip and leeks. The third raised bed now has summer and winter squash and peas.
Hope I'm not too early for everything, but I was in the mood for planting.
Today has been a good day, I hope yours was as well. ;)

First Bear of Spring

2010-04-12T16:34:00.000-07:00

They're back! I took this picture late last fall before the last of the bears decided to hibernate and leave our yard and their favorite apple tree. Or maybe it's the swing that amuses them. I've been a big fan of Lily the Bear at bear.org where she and her cub, Hope, have just left their den, so I knew it wouldn't be long until our bears were back. I wondered how he got in the yard and after checking out the neighborhood, I found out he had simply climbed over the fence, a good 8 ft fence, since I had neglected to leave the gate open for him. He found the compost and turned that over and sauntered down the hill towards the river. Nice life!

This aside, I made a Sweet n Spicy chicken dish last night and it was wonderful. Just the right kick tempered with a sweet glaze served with cilantro onion rice and a big salad loaded with toasted cashews, feta, avocado and tomato. Has anyone tried the new artisan lettuce from Costco? 4 lovely small heads of crunchy lettuce..perfection. The recipe follows

Get your spices ready! Start the rice. Serves 4.

8 boneless skinless thighs

Spice Mix:
2 tsp granulated garlic
2 tsp chili powder
1 tsp chipotle chili powder
1 tsp cumin
1/2 tsp onion powder
1/2 tsp coriander
1/2 tsp cilantro chopped
1 tsp sea salt
The chipotle is hot chili powder, if you don't have it on hand substitute cayenne to taste or another hot chili powder such as de arbol or pasilla.

Glaze:
1/2 cup honey, melted in micro
1 Tbsp cider vinegar or white vinegar
Mix and reserve 2 Tbsp for serving.

Pat chicken dry and rub with oil. Toss chicken in spice rub to coat well on each side.
Grill approx 5 minutes per side until cooked through. While chicken is cooking, drizzle glaze on each side the final minute of grilling or broiling. Prepare for a little smoke from the sweet glaze. Yum.

2010-04-10T20:36:00.000-07:00

What did you do last summer, fall and winter? Me? Well this is what I did: stack 'em high! I mixed and measured and toasted and ground until I had a tower of rubs and seasonings done. The house was filled with exotic aromas for hours. It was heavenly and after labeling and putting the spices in tins, I breathed a sigh of satisfaction.
This went on for weeks actually, as I was a vendor at the local Farmer's Market. A fun experience and I met some wonderful new friends.
This spring I begin a new adventure. I have raised garden beds to begin square foot gardening and plans for a chicken coop are underway..

2010-04-10T18:52:00.000-07:00

...and so it begins. I have been reading and following and reading some more each and every day and am feeling inspired to join with all of you who have blogs or simply read and enjoy blogs. So, here I am! I have ideas to translate to posts and pictures to upload and I hope you will be patient with me. I can hear dh in the next room watching and cheering, no, not for me, for hockey. That's just fine, let me carry on and create my (yours and mine) space...