full tummies

Sensation Salad

noreply@blogger.com (Betsy) — Mon, 06 Feb 2012 13:11:00 +0000

My friend Sara brought this to a dinner at our house a while back; it's delicious!

~from The Complete Low-Carb Cookbook (but it's not low fat!)

3 1/2 ounces grated Romano
3 ounces Gorgonzola, grated or crumbled
1 (1- to 1 1/2-pound) head iceberg lettuce
1/2 c. olive oil
1/3 c. chopped fresh parsley
2 T. red wine vinegar
1/4 c. fresh lemon juice
2 T. red wine vinegar
1/4 t. salt
1 garlic clove, minced

Combine Romano and Gorgonzola in a mixing bowl. Cover and refrigerate while you assemble the rest of the salad.
Separate lettuce leaves from the head. Rinse, spin dry and tear into 3-inch pieces.
Whisk together oil, parsley, lemon juice, vinegar, salt and garlic in a large mixing bowl. Add lettuce and cheeses, toss to combine and serve.

~Serves 6 as a side dish

Aunt Jeanne's Taco Soup

noreply@blogger.com (Betsy) — Wed, 01 Feb 2012 13:04:00 +0000

Try this easy recipe out sometime this winter! These ingredients are all easy to keep on hand (meat in the freezer), so you can whip it up at the last minute.

1 pound ground beef
1 can stewed or diced tomatoes
1 can diced tomatoes with chilies (like Rotel)
1 envelope taco seasoning mix*
1 (16-oz) can tomato sauce**
1 can kidney or black beans
1 envelope Hidden Valley Ranch dressing mix
1 (16-oz) can corn
toppings of choice (shredded cheese, sour cream or plain yogurt, etc.)

*You can make your own taco seasoning fairly easily.
**can leave out if you don't have on hand

Brown meat and onion; drain. Add all ingredients and cook about 1 hour.

~Makes about 10 servings (can halve it by using smaller can sizes and leaving out tomato sauce if you use a whole can of tomatoes)

The Birthday Cake Chronicles

noreply@blogger.com (Betsy) — Mon, 30 Jan 2012 19:46:00 +0000

This should really be titled "The Pound Cake Chronicles" since these disasters have only happened whilst I've been making my husband's birthday cake every year--and his birthday cake request is always pound cake, specifically, "The" Pound Cake. And, alas, there's been another culinary tragedy this year, although I've switched up the recipes (gasp! more on that in a minute).

Let me bring you up to speed: the original recipe requires a mere 20 minutes of mixing.... In the early days, I didn't have a mixer, so the hubs and I earned a zillion WW activity points by mixing this baby by hand. Not really a tragedy, but definitely an ordeal.

Fast forward to the simple hand mixer days... and through two or three of those that burned up whilst mixing the cake. One noteworthy incident happened shortly after our daughter was born: the mixer had died just days before on cookies and my engineering husband viewed this as a problem to solve: use the drill with the beaters attached. (Just for the record, it works!)

One time, I'd made a beautiful specimen and we'd gone outside to grill (since the power had just gone out from an ice storm, leaving us in darkness and unable to cook the big birthday dinner--this was on his 30th birthday and we'd had to postpone the party). Anyway, we were outside boiling a pot of noodles on the grill for spaghetti (I told you, I'm married to an engineer--no problem is too great). Upon returning to our warm indoors, we noticed the greatest tragedy to date: a full half of the cake had been consumed by our butter-loving large Rottweiler-lab mix, Carver. He was immediately banished to the frozen wasteland outside whilst I cried my eyes out (it had been a rather trying weekend, and I found out that Monday that I was pregnant--which probably explains both the fatigue and the tears :-) ).

This year, I decided to try a "simple" lemon pound cake that only makes 1 loaf pan's worth--no need for ice cream either. See... it sounds a smidge healthier. After all, you can't make a "light" pound cake because the definition of this cake is the large amounts of butter and eggs called for. But reducing the ice cream and sheer volume of cake-to-be-eaten sounds like a step in the right direction.

The lemon version needs a lemon glaze. You make this lemon glaze while the cake is cooling by simmering lemon juice and sugar in a small pot... which I proceeded to do earlier today. I stepped away from the kitchen while the glaze was heating ... and heard a loud "crack!" Oh no--fearing the worst (and oh, no, it was even worse--I'd feared that the glass cake pan had cracked--that would have been a pain, but easily replaceable), I ran back to the kitchen. AAGGHH.... one of my precious-used-almost-daily-stone-bar-pans was on the stove, and I'd turned on the wrong burner. (sigh) Time to track down a Pampered Chef rep since the pan is now in about 5 pieces.... I'm sure the cake will be yummy--they've always been yummy.

So, stay tuned this time next year--we'll see if January 30th brings me yet another culinary disaster in 2013.

Baked Oatmeal (with applesauce)

noreply@blogger.com (Betsy) — Thu, 26 Jan 2012 12:58:00 +0000

I've tried baked oatmeal a few times before; while I liked it, I wasn't crazy about it. Until now (and my family is crazy about it, too!). I think it's the lack of vanilla in this recipe, but whatever the reason, this is a tasty, healthy way to start the day! Serve it in bowls, warm, with milk poured over like cereal.

If you want to get a headstart on the morning, mix up the dry ingredients and wet ingredients separately (refrigerate wet ingredients); simply combine and bake in the morning. Leftovers reheat well, and this recipe doubles easily (just bake it in a 13x9-inch pan).

~From Simply in Season

2 c. rolled oats
1/3 c. packed brown sugar
1 t. baking powder
1/3 c. raisins
3 T. chopped walnuts, optional
1 c. milk plus extra for pouring over bowls
1/2 c. applesauce
2 T. oil
1 egg, beaten

Preheat oven to 350 degrees.

Combine dry ingredients (oats through nuts) in a bowl.

Combine wet ingredients, whisking thoroughly.

Pour wet ingredients over dry, stirring to combine. Mixture will look like oatmeal looks when you first start to cook it on the stove (i.e. not like a normal batter). Pour into a greased 8x8-inch pan. Bake for 25 minutes.

Enjoy!

~Serves 4

Cookbook Review: Betty Crocker Cookbook

noreply@blogger.com (Betsy) — Wed, 25 Jan 2012 19:07:00 +0000

When I think of my earliest cooking experiences at home with my mom, I think of making cookies. I can still remember vividly the pages and pictures from one cookbook we used primarily for this task: a basic Betty Crocker Cookbook.

Almost a year ago now, I bought the Betty Crocker Cookbook: Everything You Need to Know to Cook Today, Tenth Edition for a friend and decided to get a copy for myself. It's been a great resource--even for yours truly who owns LOTS of cookbooks.

Why is it a nice addition to my collection? Because Betty Crocker gives you the basics. I have some great resources for vegetable-based recipes, ethnic recipes, showstopping company recipes, and the like, but when I just need a good, old-fashioned casserole, some Chex Mix, or a basic, predictable cookie recipe, this is one of the cookbooks to which I turn. It includes markers for low-fat and fast as well as frequent "lighter" versions of recipes. It's also compact in size and ring-bound--a big plus.

There has since been a newer edition than mine published (this past fall, titled Betty Crocker Cookbook: 1500 Recipes for the Way You Cook Today). I don't know how different it is; frequently newer editions make significant changes, but the Betty Crocker one I have currently seems pretty tried and true. Perhaps the latest edition is similar. As always, I recommend "test-driving" a cookbook from the library or, at the very least, getting a good visual survey in at a brick-and-mortar bookstore, even if you're planning to order online.

Simple Mashed Sweet Potatoes

noreply@blogger.com (Betsy) — Sat, 21 Jan 2012 21:17:00 +0000

These are a nice alternative to your usual baked sweet potatoes. You can embellish them with whatever "feel" you're going for (sweet, savory, in between). We discovered that a few tablespoons of pineapple juice for 2 large potatoes was delicious! That's all I added other than a little butter.

~based on Joy of Cooking, 1997 edition

sweet potatoes
butter
salt
chosen embellishments (apple/pineapple/orange/tangerine/lemon juice, brown sugar, crystallized ginger, nuts, ground cinnamon, etc.)

Scrub sweet potatoes and put in pot big enough to hold them as well as water to cover by 1-inch. Add salt (maybe a teaspoon per large pot?). Bring to a boil over high heat; cover and continue to boil (you'll need to reduce the heat) until potatoes are tender.
Drain water and let potatoes cool until you can handle them.
Peel skin off with your fingers (it should come right off). Mash with potato masher, add a couple of tablespoons of butter and your chosen embellishments, and stir.

Make Ahead Twice-Baked Potatoes

noreply@blogger.com (Betsy) — Fri, 20 Jan 2012 21:19:00 +0000

I first made these several years ago--they are wonderful to have on hand in the freezer for a simple side dish. You can double or triple the recipe if you want. Feel free to customize these. I like that the recipe is more diet-friendly than most twice-baked potatoes yet still tastes great. (I sometimes freeze them without the cheese since I usually have some grated cheese I on hand that I can sprinkle on last minute--hence the cheese-less potatoes in the picture!)

~from food.com

5 pounds baking potatoes
1/2 c. butter, melted
1 c. skim milk (or low fat), approximate
3 ounces fat free or low fat cream cheese
2 t. salt
1 t. pepper
4 ounces shredded cheddar cheese (1 cup)

Preheat oven to 350°F. Wash potatoes and pat dry.

Place potatoes, not touching, on a large baking sheet. You may need 2 sheets.

Spray potatoes generously with non-stick cooking spray and sprinkle outsides with a little salt if desired (I don't always do this). I also prick them a few times with a fork.

Bake 1 to 1-1/2 hours or until potatoes "give" when gently squeezed, indicating they are done.

In large mixing bowl, add butter, cream cheese, salt and pepper and mix well.

With a serrated knife, cut baked potatoes in half lengthwise, being careful to leave skins unbroken.

With large spoon, scoop out the inside of potatoes, leaving a thin layer of potato attached to the inside of the skin.Place potato skin shells, skin side down, on the baking sheet used to bake the potatoes.

Put scooped out potato in mixing bowl as you remove it and mix to combine with butter mixture, adding skim milk as needed to make potatoes the consistency of slightly stiff mashed potatoes. You may need a little more or less milk to get the final desired consistency.

Using the palm of your hand to support the potato shell while filling, spoon and press potato mixture into each half potato shell. Return filled shell to the baking sheet. Sprinkle tops with shredded cheese and pat cheese to make it adhere to the potatoes.

TO SERVE IMMEDIATELY: Return baking pan of potatoes to oven and bake about 15-25 minutes until potatoes are hot and cheese is melted.

TO FREEZE FOR LATER USE: Cover potatoes with plastic wrap and place baking sheet in freezer, leaving several hours until potatoes are completely frozen.

Remove potatoes from freezer and wrap each potato in a resealable plastic sandwich bag.

Place wrapped potatoes into one or more gallon resealable freezer bags. Store in freezer for up to 3 months.

TO COOK FROZEN POTATOES: Preheat oven to 350°F.

Place potatoes on baking sheet and loosely cover with aluminum foil. Bake about 45 minutes. Uncover and bake an additional 15 minutes or more until potatoes are hot. Do not over bake. This method helps keep the potato skins firm and crisp.

If time is short, place potatoes in microwave and cook on high about 10 minutes. Remove and then place in 350°F oven to finish cooking.

IN A BIG HURRY: These potatoes can be completely heated from frozen state in the microwave, heating them just until they are hot. Potato skins will be softer than if cooked in the oven.

OR, they can be defrosted in the microwave and reheated, uncovered, in a 350°F oven for 15-20 minutes or until hot.

Coconut Curried Chickpeas with Vegetables

noreply@blogger.com (Betsy) — Thu, 19 Jan 2012 21:50:00 +0000

Now, if you're not a curry fan or an adventurous soul, that recipe title probably sounds like one you're going to skip. But if you're a curry fan at all, you should give it a try! My hubby doesn't like chick peas and he had seconds of this. My daughter, who professes not to like coconut, practically licked her bowl. My hubby and I tried a similar black eyed pea dish at a local Indian restaurant; this version comes close to the deliciousness we sampled there and it will appear again on our table for sure! (Not to mention how easy it is! Chop up the veggies earlier in the day and keep them in a covered bowl in the fridge--just make sure the sweet potatoes are on the bottom and submerged in the chicken stock. It also tastes even better the next day.)

*If you're trying to eat vegetables in season/locally grown, you may want to use frozen green beans or frozen peas. Everything else is in season right now.

~based on a recipe in Joy of Cooking, 1997 edition

2 T. oil
2 t. cumin seeds
1 T. minced garlic
1 T. minced ginger
2 t. curry powder
1 c. chicken broth
2 c. 1/2-inch cubes sweet potatoes (a medium-large potato)
2 c. bite-size pieces cauliflower
1 c. 1-inch size pieces green beans
1 can chick peas (or 1 3/4 cups) drained
1 can coconut milk (regular or light)
2 T. flour
chopped jalapeno, toasted coconut, plain yogurt, and/or bananas for garnish
hot cooked rice

In a large skillet, heat oil and cumin seeds over medium heat until shimmering. Stir in garlic and ginger and cook over low heat about 1 minute (do not brown). Stir in curry powder and cook an additional minute.
Add veggies, raise heat back to medium, cover, and simmer for 10-15 minutes, until vegetables are tender.
Meanwhile, combine coconut milk and flour (I did this in the same bowl I'd kept the veggies refrigerated in). When vegetables are tender, stir in coconut milk mixture and heat through over low heat. Mixture will thicken slightly.
Taste and adjust seasonings. We've found that curry and coconut mixtures often benefit from added salt. Soy sauce will work or just plain ol' table salt.
Serve over rice and pass the condiments!

~Serves 4

Curried Black Bean Hummus

noreply@blogger.com (Betsy) — Wed, 18 Jan 2012 00:16:00 +0000

This is the way my friend Alondra makes her black bean hummus. There's no tahini in it which makes it a little cheaper than regular hummus--and you might have all the ingredients already on hand! I don't like regular hummus with plain ol' carrot sticks, but the curry kick in this is delicious with veggies!! Try it.

~recipe from allrecipes.com

1 cup canned black beans, drained
1 cup canned garbanzo beans (chickpeas), drained
1 tablespoon olive oil
2 tablespoons fresh lemon juice
2 tablespoons plain nonfat yogurt
2 tablespoons water
1 clove garlic, roughly chopped
1 1/2 teaspoons curry powder
salt and pepper to taste

Place black beans, garbanzo beans, olive oil, lemon juice, yogurt, water, and garlic into the bowl of a blender. Season with curry powder, salt, and pepper. Cover and puree until smooth. Refrigerate until ready to serve.

~Makes about 2 cups

Jackpot Casserole

noreply@blogger.com (Betsy) — Thu, 12 Jan 2012 15:37:00 +0000

Another old school recipe from my mom.

1 pound ground beef
1/4 c. chopped onion
1 can tomato soup
1 1/2 c. water
1 can creamed corn
1 cup grated cheese
4 ounces macaroni (1 1/3 cup)
(1/4 c. ripe olives, optional)

Brown meat. Add salt, pepper, onion, soup, and water and noodles. Cook until noodles are tender. Add corn (and olives) and half of cheese. Pour into greased casserole. Sprinkle with remaining cheese. Bake 350 degrees for 30 minutes.

Grandmother's Fruit Cake

noreply@blogger.com (Betsy) — Wed, 11 Jan 2012 15:19:00 +0000

You might think you don't like fruit cake... but that's only because you haven't tried this one. Really. My mom makes me one every year, and she recommends buying the candied fruit now (in January) because it goes on sale and keeps forever (kind of like the fruitcake, but I digress.). Picture coming....

1 pound butter (see, it's already good)

1 pound sugar

1 1/2 pounds flour (5 1/2 cups, roughly)

1 box seeded raisins

1 pound candied pineapple (or equivalent candied fruit)

1 pound candied cherries

1 jar fig preserves, if you can find it

1 package currants

1/4 pound candied lemon and orange peel, combined

1/4 pound citron

1 package dates

1 pound nuts (we favor pecans)

1 t. nutmeg

1 t. cloves

1-2 t. cinnamon

1 t. allspice

1 dozen eggs

Mix thoroughly with hands. Place dough in a tube pan with bottom lined with paper and greased (can also use 2 loaf pans). Bake at 200 or 250 degrees for 3 hours. When cool, wrap in cheesecloth and douse with bourbon. Place in tin. (Douse with bourbon once a week until served....)

Cull Those Magazines!!

noreply@blogger.com (Betsy) — Mon, 09 Jan 2012 14:47:00 +0000

A brief word on recipe collecting via magazines:

how many times do you save a magazine just for the recipes in it?

how many random sheets have you pulled out of magazines, intending to try the recipes given?

There's a better way! With rare exception (Cook's Illustrated comes to mind), most magazines post their recipes online. There's frequently a month or so delay, for obvious reasons (they still want you to buy their magazine, after all). However, once that initial time period is over, the recipe will be available via the web. I save magazines for about a month or two; if I haven't tried the recipe by then, it's not worth hanging onto a paper copy. Should I get a hankering for something along the same lines as the recipe I remember seeing a while back, I can do a quick search for the same recipe online--without having my counter/magazine holder/cookbook area cluttered up by recipes I'm going to try someday....

Try these websites (I'm sure there are more, but this is a good start)

MyRecipes.com (Southern Living, Sunset, Cooking Light, Food and Wine, and others)
Recipes.com (Better Homes and Gardens) (you may have to be a subscriber to see all)
Epicurious.com (Gourmet, Bon Appetit)
The Food Network

Light and Easy Italian Chicken

noreply@blogger.com (Betsy) — Sun, 08 Jan 2012 12:41:00 +0000

Carrie and I both make this a lot; I can't believe I've never put the recipe on here! It's tasty, easy, inexpensive (when boneless, skinless chicken is on sale), and very family-friendly. It's even company friendly. Serve with a pasta or potatoes or rice and a veggie or salad. Enjoy.

~from Heart and Soul: a Memphis Junior League Cookbook

6 chicken breast halves, skinned and boned*
1/2 c. reduced-calorie Italian salad dressing (or regular)
1/4 t. pepper
1 t. snipped fresh tarragon or basil or 1/2 t. dried tarragon or basil, crushed
1/3 c. grated Parmesan cheese
extra fresh herbs, if available, for garnish

Preheat oven to 350 degrees. Place chicken in a 13x9x2-inch baking dish. Fill dish with about 1/4 inch of water. Pour dressing over chicken. Sprinkle with pepper, then herbs. Sprinkle with Parmesan cheese. Bake about 20 minutes, or until tender. Garnish with fresh herbs, if using.

~Serves 6*

*I don't even use the recipe anymore. I just use enough chicken for my family and use the same method described. I don't measure; I just pour dressing over and sprinkle herbs and cheese until it looks okay. This is a great go to recipe.

Menu for Week of January 8th

noreply@blogger.com (Betsy) — Sun, 08 Jan 2012 12:34:00 +0000

Happy Birthday to me! So, this week's menu starts with leftovers so I don't have to cook (and I got to go out to dinner last night, too!). We're really trying to do what everyone else is trying to do right now: save money and lose weight--and do it quickly/easily. Hah! But the recipes below are all fairly simple.

Sunday: Soup for lunch and Poultry Pasta Primavera for dinner (recipe coming for this one!)
Monday (meat and three): Roast chicken, potatoes, green veggie, salad
Tuesday (tortilla night): Grilled chicken/black bean burritos, roasted sweet potatoes,* fruit
Wednesday (breakfast night): Denver omelets (with ham from freezer), fruit, muffins
Thursday (pasta night): Chicken Parmesan (from Cooking Light!), green veggie
Friday (bean/legume night usually, but this week I'm taking a meal to someone and we're going to have the same thing!): Light and Easy Italian Chicken, twice-baked potatoes, speedy rosemary green beans, fruit salad, cookies
Saturday (bean/legume night for this week): Curried Chick Peas with Veggies and rice (trying to recreate an Indian restaurant fave here...)

I don't use a recipe for my roasted sweet potatoes, but here's my general method: peel and chunk up the potatoes. Toss with some olive oil. Sprinkle on salt and pepper. Roast in a 13x9-inch pan alongside whatever else is in the oven (if anything). If nothing else is baking, then I'll start them at about 400 degrees or so. They're good at room temperature, so they're usually the first thing I get going. I just stir them when I remember they're in the oven....

noreply@blogger.com (Betsy) — Fri, 06 Jan 2012 20:45:00 +0000

(updated 1/19/12) Simply in Season is a World Community Cookbook in the same tradition as More-with-Less and Extending the Table. I think it's my favorite of the three. I've checked it out a few times from the library, and my mom just gave me a copy for my birthday! (Thanks, Mom!)

I appreciate the sentiments behind these World Community Cookbooks even though I'm not quite as die hard as they are (nor do I believe the ideas carry quite as much spiritual weight--certainly we are called to be good stewards, but they border on the mystical at times). At any rate, all three books encourage readers/chefs/eaters to be mindful of what they eat, how their food has been prepared, what they might be spending money on that's harmful to themselves/the environment/their budgets. All three stress home prepared foods, simple preparations, contentment with what's available--sounds good, right?

Simply in Season is my favorite because it's the most like the way I cook: LOTS of fresh produce, smaller amounts of meat, lower fat than many, and flexible.* This could not be my only cookbook because there aren't enough recipes for things like baked chicken or spaghetti; however, it's quickly becoming a go to source for quick, easy, and healthy weeknight meals. Variations are often given and substitutions are encouraged. A fruit pie recipe might include a crust recipe and then give four or five filling versions with different fruits. Recipes might not be company fare, necessarily, but they are wholesome, inexpensive, and tasty. The index is top notch, featuring not only the usual index by recipe title, but also each fruit/veggie/protein source/grain indexed in a clear, easy to read fashion. *The others aimed for this same idea, but one was produced in the '70's and one in the '80's; we've come a long way in terms of grocery store availability for produce, ethnic ingredients, and even healthy ingredients such as brown rice. The older cookbooks just need aren't very up to date anymore.

The book is organized seasonally; there is also an "all seasons" chapter at the end. This means that, even if we aren't part of a CSA (which they advocate on nearly every page), it still ups our chances of finding the produce called for at such stores as Aldi.

My only quibble with the book is that the recipes have clearly been gleaned from Northern and MidWestern inhabitants of our great continent: lots of recipes for rhubarb, persimmons, and the like that I won't really use. Not so many cucumber and tomato recipes (although, to be fair, there are several cucumber salads and a few tomato condiments for canning as well as lots of recipes that call for one or two tomatoes). It's more amusing, really, than a huge detractor for me. If a Southerner had produced this book, there would be a million variations for things like cucumbers and tomatoes and fresh basil--if anyone has a garden within 100 miles of my house, I can guarantee that they are overrun with these items at various points during the growing season. There would be recipes for red tomatoes, yellow tomatoes, cherry tomatoes, beefsteak tomatoes, garlic pickles, fresh pickles, pickled okra, pickled watermelon rind, pickled jalapenos, and a whole chapter on how to prepare greens of all sorts and sizes and shapes..... I guess that's what I've tried to do on this blog: showcase recipes for the things I eat in this part of the country that can be done reasonably well at home without too much fuss. And I enjoy getting new recipes and inspiration from books such as this!

Jiffy Cupcake Corn Muffins

noreply@blogger.com (Betsy) — Fri, 06 Jan 2012 20:25:00 +0000

Looking for an easy, sweet corn muffin? Pick up a Jiffy cornbread mix and a Jiffy yellow cake mix next time you're at the store.

~recipe from my mom-in-law

1 box Jiffy cornbread mix
1 box Jiffy yellow cake mix
2 eggs*
milk*
water*

*I'm not exactly sure here--I just know you need whatever's called for on BOTH boxes.

Mix up each mix exactly as directed on the back of the boxes, combining them in one big bowl. Line muffin tin with liners or spray with Pam. Fill muffin cups (15-18) with batter and bake: you will need to split the difference in the temperatures given on the two boxes and bake for about as long as the corn muffin directions.

~Makes 1 1/2 dozen or so

Spice Mixes/Herb Blends

noreply@blogger.com (Betsy) — Thu, 05 Jan 2012 01:57:00 +0000

These have become my new time savers!! I've reorganized my spice system and pared it down *some.* But I've added the following spice mixes in 1 cup containers that can be shaken or spooned out. The shaker top is key here, provided the holes are big enough. In days of yore, I never measured spices, just dumped some in until it looked right to me. These past couple of years, for some reason I've gone back to meticulously measuring... maybe because I want to give more direction on this blog than simply "add some cumin."

Well, with pre-made spice mixes that you make per your family's tastes, you can indeed sprinkle at will. No measuring, no getting out multiple spice jars, no buying expensive (and salty) packets at the store or panicking when you're out of "fajita seasoning." If you make a recipe frequently, consider making a custom spice mix for that recipe (something like your own chili seasoning mix perhaps). Figure out how much you need to measure (or eyeball) for a given recipe and it will be ready to go when you want to throw that meal together. If your family likes things hot, add more "kick." If you need to reduce your salt intake, then cut the salt out. We don't like storebought taco seasoning because we don't like the chili powder in it--I now just sprinkle in adobo seasoning because it's got much less chili powder in it. Here's what I've made up so far (with some suggestions as to how I use them; all can be sprinkled over boneless, skinless chicken breasts and baked/stir-fried/sauteed/roasted for a quick entree).

Paula Dean's House Seasoning: so basic, you can use it anywhere, but it's dynamite on roasted sweet potatoes.
Emeril's Essence (Cajun-type seasoning): blackened fish/chicken, pasta dishes with kick, jambalaya, etc.
Adobo Seasoning: the BEST and easiest fajita quesadillas, good in black bean dishes, too
Curry Spice Blend: pretty much any dish where you want a good "curry" flavor
A Middle Eastern mix is calling my name... I'll update this if we try it.

I also have the following standard/storebought herb and spice blends on hand:

Italian seasoning: good in egg salad, tuna salad, roasted veggies, on baked potatoes, as well as usual "Italian" dishes
Herbes de Provence: also good with eggs, on roasted veggies, on baked potatoes, ....
Lemon Pepper Seasoning: great on roast pork!!

About the only region of the world not represented is Asian: we tend to use fresh garlic/ginger/onions for those sorts of meals, and the dried versions just don't cut it there. And, in the summers, we do a lot of Mediterranean-inspired meals with fresh basil and other fresh herbs. Again, those are hard to replicate in dried form.

New Year's Goals: the 2012 edition

noreply@blogger.com (Betsy) — Thu, 05 Jan 2012 01:43:00 +0000

I love making goals--love to check things off a list, have something to strive for, and know what my priorities should be. Do I always meet them? No. But they still provide some good direction. Looking back over a New Year's post from (!!) three years ago, I am proud to say that we have met or exceeded most of those goals. I did make my own bread for a while, but now that I make five sandwiches at a time, I just can't make enough to keep around (not with all the other "stuff" I have going on). So scratch that one.

For this year, I'll echo those earlier ones but emphasize especially these two:

Stay within the food budget

Simplify/streamline the cooking

After working hard at Weight Watchers last spring/summer and then watching some of it get canceled out by fall's ... um... gluttony and "I'm-too-tired-too-cook-tonight," the hubs and I've renewed our desire to eat healthily. To make that "simple" or streamlined" means that there won't be as much experimentation. Healthy food just takes more time to prep: usually chopping veggies is the biggie. If I don't have to follow a complex recipe, then I can throw together a reasonably easy and healthy meal--and cost effective! It CAN be done.

So stay tuned for tips on doing just that: eating healthily, simply, and cost effectively. My own classes start up a week from today (my daughter went back to school today), so I know I'll get swallowed up in grad school land once again and won't be posting lots. Feel free to subscribe via the feedburner link above or in your Google reader or what have you so you won't have to check back to see if I've resurfaced briefly. I'll put up some of my new favorite recipes and tips before next week, but after that... who knows.

Adobo Seasoning

noreply@blogger.com (Betsy) — Thu, 05 Jan 2012 01:32:00 +0000

Mmm.... for this Texan gal, Adobo seasoning is like Paula Dean's "House Seasoning" or Emeril's "Essence." It's WAY better than "Fajita Seasoning" or "Taco Seasoning"--those are so limited and, if you buy the little packets, they're overpriced, full of sodium and things like cornstarch, and, well... just not great. When I was in Honduras, the lady who cooked for us put Adobo seasoning in everything: beans, meat, eggs, you name it. The storebought adobo seasoning often has MSG in it or is full of salt. This mix below tastes great, is easily made from normal spices you probably have on hand, and is mild enough for kids.

~from allrecipes.com (I cut the salt in half; below is approximately 1/2 cup--which should fit in a regular-sized spice jar. See the original recipe link for a smaller amount)

2 tablespoons salt
2 tablespoons paprika
4 teaspoons ground black pepper
1 tablespoon onion powder
1 tablespoon dried oregano
1 tablespoon ground cumin
2 teaspoons garlic powder
2 teaspoons chili powder

Mix together and store in a sealed jar.

Herb Veggie Dip (aka Ranch)

noreply@blogger.com (Betsy) — Tue, 03 Jan 2012 23:33:00 +0000

We love us some Ranch dressing around here: the kids call it "white ketchup." And, while they aren't brand specific or anything, the homemade stuff usually doesn't pass muster.... until now! My 6-year-old helped me make this, and she pronounced it better than the usual stuff. She ate LOTS of veggies dunked in this delicious dip.

I like that it's mayo/yogurt because I usually have yogurt on hand (as opposed to buttermilk). It also makes just a cup--easier to use up before it goes bad. I used fresh chives and parsley because, amazingly, they survived last night's snowfall. If you need to sub in dried herbs for the fresh, use 1 teaspoon instead of the tablespoon called for. I used everything listed, but the recipe says you can mix and match or use them all.

~from Simply in Season

1/2 c. mayonnaise (I used lowfat)
1/2 c. plain yogurt (I used lowfat)*
1/2 t. salt
1 T. fresh dill, chopped
1 T. fresh chives, chopped
1 T. fresh parsley, chopped
1 t. lemon juice
1 t. celery seed
1/2 t. garlic powder
1/2 t. paprika

*for a thicker dip, drain about a cup of yogurt for a few hours in a cheesecloth or coffee filter-lined colander and use 1/2 cup of the thicker yogurt.

Mix mayo and yogurt and salt together. Add remaining ingredients and mix thoroughly. Let chill for an hour (if you can wait that long!) and serve with fresh vegetables.

~Makes about a cup

Curry Spice Blend

noreply@blogger.com (Betsy) — Tue, 03 Jan 2012 23:28:00 +0000

In honor of picking up my new Tupperware spice carousel tomorrow, I thought I'd post our favorite curry spice blend. If you're not a big curry- or Indian food fan, then you probably won't want to track these spices down. But, if you're an Indian and/or curry fan already, then you probably have these ingredients on hand. We like the spiciness of this blend--and it's very multidimensional. The blend will keep, well sealed, for about a year. I keep mine in a pint-sized Mason jar with screwtop lid. Curry is distinctive and pervasive--much as I like it, I don't want my entire spice cabinet smelling like it! Use this in place of curry powder in any recipe.

~from Dairy Hollow House Soup and Bread: A Country Inn Cookbook

1/3 c. coarsely ground black pepper
1/4 c. ground cumin
3 T. dry mustard
3 T. ground turmeric
3 T. good-quality curry powder
1 1/2 T. ground cardamom
1 1/2 T. ground coriander
1 T. ground mace
1 T. ground nutmeg
1 T. ground cinnamon
1 T. ground cloves
1 1/2 t. ground cayenne pepper

Combine all and store in a tightly covered jar.

Peppermint Candy Cake

noreply@blogger.com (Betsy) — Thu, 22 Dec 2011 15:23:00 +0000

Although I've rejected this cake as the "Jesus Birthday Cake" contender which I must then make each and every year, it's worth posting the recipe. This cake doesn't hold well once you put the candies on top and it's labor intensive (and I don't want to have to make it Christmas morning so that we can have it for lunch Christmas day--I need a contender which keeps better...stay tuned for this year's cake recipe!). But this cake is festive and very fun for kids to help with (they love crushing the candies)--it's also a great way to use up the candy canes that seem to multiply like rabbits!! (I so wish I had a picture to post of this--maybe it's in my archives from last year, and I can dig one up).

~From The Ultimate Southern Living Cookbook

2/3 c. butter or shortening (shortening is called for; I sub in butter)
1 3/4 c. sugar
3 c. sifted cake flour
3 1/2 t. baking powder
1/2 t. salt
1 1/3 c. milk
1 t. vanilla extract
4 egg whites
Peppermint Filling (see below)
1 c. crushed hard peppermint candy (about 36 round ones, numerous candy canes), divided
Boiled Frosting (see below)

Beat shortening or butter at medium speed with an electric mixer until fluffy; gradually add sugar, beating at medium speed 5 to 7 minutes.
Combine flour, baking powder, and salt; add to shortening mixture alternately with milk, beginning and ending with flour mixture. Mix at low speed after each addition until blended. Stir in vanilla.
Beat egg whites at high speed until stiff peaks form. Gently fold into batter.
Pour batter into three greased and floured 8-inch round cake pans. Bake at 350 degrees for 25 to 27 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans, and cool 10 more minutes on wire racks. While warm, prick cake layers at 1-inch intervals with a fork.
Place 1 cake layer on a cake plate; pour one-third of Peppermint Filling over layer, and sprinkle with 1/4 c. peppermint candy. Repeat with remaining layers, but don't sprinkle top layer with candy. Frost top and sides with Boiled Frosting; then sprinkle top and sides with remaining 1/2 cup peppermint candy.

Peppermint Filling

1/3 c. butter or margarine
1 c. sugar
1/3 c. milk
1/2 t. peppermint extract

Melt butter in a small saucepan. Add sugar, milk, and peppermint extract; bring to a boil over medium heat, stirring constantly. Boil 1 minute, stirring constantly. (Makes 1 1/3 cups)

Boiled Frosting

3/4 c. sugar
1/4 c. water
1/4 t. cream of tartar
dash salt
2 egg whites, room temperature
1/4 t. peppermint extract

Combine first 4 ingredients in a heavy saucepan. Cook over medium heat, stirring constantly, until mixture is clear. Cook, without stirring, until mixture reaches soft ball stage or candy thermometer registers 240 degrees.
While syrup cooks, beat egg whites at high speed with an electric mixer until soft peaks form; continue to beat egg whites, adding the hot syrup mixture in a heavy stream.
Add extract. Beat until stiff peaks form and frosting is thick enough to spread.

Mulling Spices

noreply@blogger.com (Betsy) — Wed, 21 Dec 2011 16:02:00 +0000

This is my new go to gift when I need to whip up a bunch of Christmas gifts (well, this and the Chai Concentrate Spice Mix). Together, they make a terrific (and inexpensive) little gift. Try natural foods stores for the resealable tea bags. You'll want to find tea pot sized ones for this. They are simple to reseal with a hot iron. You'll be able to find the spice ingredients easily at any whole foods store as well. I haven't tried the mulled wine version yet, but it's yummy sounding!

~Recipe from about.com

approximately 14 resealable tea bags (or a tea ball if you're going to make just one serving)
3 ounces whole cinnamon sticks
6 whole nutmegs (1 ounce)
1/3 c. chopped dried orange peel
1/3 c. chopped dried lemon peel (I didn't use b/c my store didn't have)
1/4 c. allspice berries
1/4 c. whole cloves
2 T. finely chopped, crystallized ginger (1 ounce)

Place cinnamon sticks and nutmegs into a heavy freezer bag or leftover cereal or cracker bag. Hit the spices with the bottom of small heavy skillet or the flat side of a meat tenderizer to break them into small pieces. Place in a bowl and stir in remaining ingredients.
Place about 2 tablespoons mix into each tea bag. Seal up with a hot iron.
If giving as a gift, include the directions below.

Yield: 14 bags apple mulling spice mix (each will spice a 750 ml bottle of red wine - 3-1/4 cups wine or 1/2 gallon - 8 cups apple cider)

Mulled Wine Recipe Instructions

1/2 cup water
1/3 cup white granulated sugar
3-1/4 cups (750 ml bottle) red wine
1 mulling spice bag

Combine water and sugar in a 2-quart saucepan over medium heat. Stir until sugar dissolves. Add wine and spice bag. Heat very slowly over low heat, only until small bubbles form around the edge and wine is very hot. Do not boil. Discard spice bag and serve hot.

Mulled Apple Cider Recipe Instructions

8 cups (1/2 gallon) apple cider
1 mulling spice bag

Place apple cider in a 3-quart saucepan and add spice bag. Bring to a boil, reduce heat, cover, and simmer for 30 minutes. Discard spice bag and serve hot.

Shortbread for a Shortbread Pan or Mold

noreply@blogger.com (Betsy) — Tue, 20 Dec 2011 19:29:00 +0000

I've used the same shortbread recipe for years now, but I've always been a bit afraid that my precious shortbread cookie pan/mold would crack after being chilled and then popped into a hot oven. I tried the recipe this year that actually came with the pan (there's a novel idea), and it works beautifully! If you have a pan, use this recipe; if you don't have a shortbread cookie pan, use the other. They are quite similar; this one doesn't call for chilling the dough, so I feel safer using it with my pan.

Photos will come when I can get my camera and computer to get along again!

~From recipe booklet that came with the pan!

1/2 c. butter (1 stick), room temperature
1/3 c. powdered sugar, unsifted
1 c. flour, unsifted*

Preheat oven to 350 degrees. Spray pan lightly with cooking spray if it's new and/or hasn't been used much.
Cream butter until light and fluffy.
Add powdered sugar and cream again.
Mix in flour by hand; when you can stir no longer, dump the whole crumbly mess onto an unfloured board or counter. Knead by hand until soft and pliable.
Press firmly into pan.
Prick lightly with a fork in a few places.
Bake 30-35 minutes or until light brown around edges.
Let cool in pan 10 minutes.
Flip over onto a cooling rack; tap until shortbread comes out (I have a cooling rack that is about the same width as my pan. I put it on top, flip the two over together, and tap the whole contraption on the counter a few times. Believe it or not, the shortbread will pop out in one piece!)
Cut with sharp knife while still hot. Let cool before eating (yeah, right).

*It is best to use a Northern/hard flour rather than a softer, Southern flour for this recipe. Reach for King Arthur over White Lily.

Pecan Shortbread

noreply@blogger.com (Betsy) — Tue, 20 Dec 2011 19:23:00 +0000

I make shortbread every single year without fail, no matter what else I do or don't make around Christmas. This year, I broke from tradition and tried "Nut Shortbread." Oh. my. goodness. Yum. yum. yum. This recipe is for a shortbread mold or cookie pan; if you don't have one, I bet a pie plate would work since they're about the same shape. I don't know if the shortbread would pop out at the end as easily or not, but it's worth trying. Or, just pat the shortbread into a flat square/circle about the diameter of a pie plate on a cookie sheet and score it lightly with a knife before baking. This recipe is similar to Pecan Cookies, but I like the texture better--these are more like Pecan Sandies.

~from recipe included with shortbread mold

1/2 c. butter (1 stick)
1/2 c. powdered sugar, unsifted
1/2 t. vanilla
1/4 c. ground nuts (I used pecans and just whirled them in a food processor until crumbly)
1 c. flour, unsifted, minus 2 T. flour
1 T. cornstarch

Preheat oven to 325 degrees.
Cream butter until light and fluffy.
Cream powdered sugar with butter until light and fluffy. Mix in vanilla.
Stir in nuts.
Stir in flour--when you can stir no more, dump the whole mess (it will be VERY crumbly) onto an unfloured rolling surface (counter, board, etc.), and knead by hand until soft and pliable.
Press firmly into shortbread pan. Prick top with a fork in a few places.
Bake until light brown at edges, 30-35 minutes.
Let cool in pan 10 minutes.
Flip over onto a cooling rack; tap until shortbread comes out (I have a cooling rack that is about the same width as my pan. I put it on top, flip the two over together, and tap the whole contraption on the counter a few times. Believe it or not, the shortbread will pop out in one piece!)
Cut with sharp knife while still hot. Let cool before eating (yeah, right).

Note: shortbread is best stored in a tin lined with wax paper. It should keep nicely for a few days this way, so you can make it before you need/want to give it away.