Speculoos Pancakes

Note: We added speculoos spread to this recipe from “The Chicago Tribune Good Eating Cookbook.” That recipe was adapted by former Good Eating writer Pat Dailey from a recipe by Ina Pinkney at Ina’s Kitchen.

Ingredients

• 1 cup flour

• 3/4 cup buttermilk

• 1/4 cup whole milk

• 1/2 cup speculoos spread, plus more for serving

• 1 teaspoon sugar

• 1/2 teaspoon each: baking soda, salt

• 1 large egg

• 2 tablespoons unsalted butter, melted

• Vegetable oil

Instructions

Combine all ingredients except vegetable oil in mixing bowl; whisk lightly. It’s OK if there are small lumps and streaks.

Heat 2 teaspoons vegetable oil in a large skillet over high heat. When hot, wipe away excess oil with a paper towel, leaving a thin film on entire surface. Reduce heat to medium-high; add batter in 1/4 cup portions. Cook until bubbles appear at edges. Flip; cook other side. Repeat with remaining batter, adding more oil as necessary.

Serve pancakes topped with more speculoos spread, along with maple syrup and sliced bananas, if you like.

Makes 10 pancakes.

Speculoos Cookie Spread

Note: Can’t find speculoos spread in your grocery store? Or would you just like to try your hand at making it from scratch? Tasters found that this recipe, developed by Lisa Schumacher in the Tribune test kitchen, was better than any of the commercial brands tasted for this article.

Ingredients

• 1 package speculoos cookies, 8.8 ounces, 32 cookies

• 1/3 cup brown sugar

• 7 ounces evaporated milk

• 2 teaspoons vanilla

• 2 tablespoons butter, melted

• 1/2 teaspoon cinnamon

Ingredients

Pulse the cookies and the brown sugar in a food processor until they are crumbs. Add remaining ingredients; process until smooth. Transfer to a sealable container. The spread will firm up in the refrigerator.

Makes 2 cups.

The program  ”Jazz: A Language For Peace” will be webcast from the United Nations today at http://webtv.un.org.

Pepper Vinegar

Ingredients

• 1 cup white vinegar

• 2 Thai, Serrano or bird’s eye chiles, fresh or dried

Instructions

Use a funnel to pour the vinegar in a cruet. Add chiles and use a chopstick or the handle of a wooden spoon to submerge them, if necessary. Cap the cruet and place it in the refrigerator. The vinegar will be well infused in 24 hours and will keep for months in the refrigerator.

Makes 1 cup.

Source: “The Lee Bros. Southern Cookbook,” by Matt and Ted Lee

Red Rice

Ingredients

• 2 slices thick-cut bacon, cut into small dice

• 1 1/2 cups diced yellow onion (about 1 large onion)

• 3 cloves garlic, crushed

• 1 1/2 cups long-grain rice

• 2 to 2 1/2 cups chicken broth

• 1 (28-ounce) can whole Italian tomatoes, drained

• 1 teaspoon crushed red pepper flakes

• 1 teaspoon Spanish smoked paprika

• 1 teaspoon salt

• 1/2 teaspoon freshly ground pepper

Instructions

Heat oven to 425 degrees.

Fry bacon in a 12-inch ovenproof skillet or Dutch oven over medium-high heat, until firm and barely crisp, about four minutes. Use a slotted spoon, transfer bacon to a small bowl. Set aside. Saute onion and garlic in the bacon fat over medium heat until softened, about five minutes. Add rice and cook, stirring occasionally, for one to two minutes, until fragrant and slightly translucent. Add 2 cups broth and turn off heat.

Puree tomatoes in a food processor. Stir in the crushed red pepper flakes, smoked paprika, salt and pepper and pour puree into the skillet. Stir to combine.

Bring mixture to a boil over high heat, then reduce heat to medium-low, cover and simmer vigorously until the rice is tender but soupy, about 20 minutes. Add 1 tablespoon of broth at a time if the rice is not soupy.

Transfer skillet or Dutch oven to the oven and bake on the middle rack for 25 minutes, or until all the liquid has been absorbed. Serve rice in a bowl. Garnish with reserved bacon.

Makes 5 cups.

Source: “The Lee Bros. Southern Cookbook,” by Matt and Ted Lee

SUNDAY COLLARDS

Ingredients

• 1 tablespoon extra-virgin olive oil, peanut oil or canola oil

• 1 smoked ham hock or smoked hog jowl or 1/4 pound slab bacon, diced

• 8 cups water

• 3 dried chile peppers or 1 tablespoon crushed red pepper flakes

• 1 tablespoon kosher salt

• 3 2/3 pounds collard greens (about 3 bunches, ribbed, washed and cut into 1-inch wide strips)

Instructions

Pour oil into an 8-quart stockpot over medium-high heat and swirl it around so it covers the bottom. Score ham hock with a small sharp knife, and when the oil begins to shimmer, set it in the pot. Sear the hock all over as best you can and allow it to render some fat, about six minutes. (Since a hock’s shape is so oblique, it will become spottily browned, but that is fine.)

Pour water into the pot; it will hiss and pop for a few seconds. Add chiles and salt and bring to a boil over high heat. Reduce heat to medium-low and simmer for 30 minutes, until the stock is deeply flavored with smoke and spiciness.

Add a few handfuls of collards to the pot. The greens will float to the surface, so stir them frequently, submerging them with the spoon, until they have turned a bright green, about three to five minutes, and become floppier and more compact, so you can add more handfuls. Continue adding collards, stirring and submerging them, until all the greens are in the pot. Turn heat to low and simmer gently for one hour. The greens will be very dark matte green and should be completely tender. If not tender, continue cooking.

Use a slotted spoon to serve greens and pass a cruet of pepper vinegar (recipe above.)

Makes six to eight servings.

Source: “The Lee Bros. Southern Cookbook,” by Matt and Ted Lee

Chocolate Cupcake Parfaits

Note: We found the parfaits taste better if assembled one day ahead.

Prep:

Whip 1 cup whipping cream, with 1 to 2 tablespoons sugar, to soft peaks.

Cut tops off 6 cupcakes, slicing them crosswise just below where the top meets the body.

Choose six glasses that are wide enough to accommodate the cupcake tops. Instead of traditional parfait glasses, use a straight-sided 10- to 12-ounce drinking glass.

Layer:

Plop about 1/4 cup chocolate pudding in the bottom of each glass.

Nestle the cupcake bottoms into the pudding, pushing in gently so the pudding comes partway up the sides of the cupcakes.

Dollop each with a generous portion of whipped cream, pushing it down around the sides of the cupcake and covering its top.

Dollop on a half-inch layer of pudding.

Gently top with the cupcake tops.

Finish with a dollop each of pudding and whipping cream. Shavings of dark chocolate would be nice as well.

If assembling the parfaits a day ahead, finish the top with the pudding, but don’t add the final dollop of whipped cream. (Cover and chill the whipped cream.) Cover the parfaits and chill. When ready to serve, re-fluff the whipped cream a bit with a whisk. Dollop the whipped cream onto the parfaits and serve.

Makes six parfaits.

Deep Chocolate Pudding

Note: Adapted from Foodandwine.com.

Ingredients

• 1 cup each: heavy cream, whole milk

• 1 egg, lightly beaten

• 1/4 cup plus 2 tablespoons sugar

• 2 tablespoons each: unsweetened cocoa powder, cornstarch

• 1/8 teaspoon salt

• 2 tablespoons plus 1 teaspoon unsalted butter

• 3 ounces bittersweet chocolate, finely chopped

Instructions

Whisk the cream, milk and egg in a medium saucepan. In a bowl, whisk together the sugar, cocoa, cornstarch and salt; add mixture to the saucepan. Heat to a boil, whisking constantly, over moderately high heat. Strain the pudding into a bowl. Stir in the butter and chocolate until melted.

Pour pudding into a glass bowl to cool. Press plastic wrap directly on the surface of the pudding; refrigerate until chilled, about 30 minutes.

Makes four servings.

Chocolate Cupcakes

Note: Author Nick Malgieri outlines how to turn any of his cake recipes in “Bake!” into cupcakes. This recipe applies those guidelines to his chocolate butter cake. Malgieri advises coating the top of the pans with cooking spray or butter so that the cupcake tops don’t stick if they spread (and, remember, we want them to spread for the parfaits to get broad tops). The directions are for a stand mixer, but the batter can certainly be mixed with a hand mixer.

Ingredients

• 2 cups flour

• 3 teaspoons baking powder

• 1/4 teaspoon salt

• 1 1/2 sticks (12 tablespoons) unsalted butter, softened

• 1 1/2 cups sugar

• 2 teaspoons vanilla

• 3 large eggs, at room temperature

• 3 ounces unsweetened chocolate, melted, cooled

• 3/4 cup whole milk, at room temperature

Instructions

Heat the oven to 350 degrees. Line muffin pans with 18 to 20 paper liners. Whisk the flour, baking powder and salt together in a bowl; set aside.

Combine the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment. Beat on low speed until well mixed. Increase the speed to medium; beat until mixture is very light and pale in color, about five minutes. Beat in the vanilla.

Beat in the eggs one at a time, beating smooth after each addition. Beat in the melted chocolate. Scrape the bowl and beater with a spatula.

Restart the mixer on low. Add a quarter of the flour mixture; beat until absorbed. Increase speed to medium-low; beat in 1/4 cup milk.

Repeat previous step, including the change of speed, two more times.

Stop and scrape; beat in the remaining flour mixture. Scrape again. Increase the speed to medium; beat three minutes.

Divide the batter among the lined pans, filling the cups to the top. Bake, 15 to 20 minutes. Cool before proceeding with parfait. (Enjoy remaining cupcakes as you like.)

Makes 18 to 20 cupcakes.

Sesame Roasted Broccoli

Ingredients

• 1 pound broccoli florets (or broccolini)

• 1 tablespoon olive oil

• 3/4 tablespoon sesame oil

• Salt and pepper to taste

• 1 teaspoon sesame seeds

• 1/4 teaspoon red pepper flakes

Instructions

Preheat the oven to 400 degrees. Line a sheet pan with parchment paper.

Toss the broccoli with the olive and sesame oils and season with salt and pepper.

Spread in a single layer on prepared pan and roast for four to five minutes, until the broccoli starts to turn golden brown on the florets.

Remove from oven and toss with sesame seeds and red pepper flakes. Season to taste with salt and pepper.

Makes four servings.

Source: Nancy Maslonka, executive chef at Medical City Dallas Hospital and Medical City Children’s Hospital

Kale Chips

Ingredients

• 6 cups fresh kale

• 1 tablespoon olive oil

• 1/2 teaspoon kosher salt

Instructions

Preheat oven to 400 degrees. Spray a baking sheet with olive oil.

Wash and cut kale into 2- to 3-inch pieces.

Spread kale out on prepared baking sheet in a single layer.

Mist the kale with olive oil spray and lightly sprinkle with salt.

Bake for 10 minutes, or until edges are crisp and begin to turn brown. Be careful not to burn.

Makes six servings.

Source: Amber Odom, registered and licensed dietitian at Cooper Clinic in Dallas

Spinach Smoothie Surprise

Ingredients

• 1/4 whole fresh pineapple (cored and peeled)

• 2 whole carrots (each 5.5 inches long or 1.8 ounces)

• 2 stalks celery (each 7 inches long or 1.4 ounces)

• 2 small apples (about 5.4-ounces each, any type, unpeeled, stem and seeds removed)

• 3 cups fresh spinach (loosely packed)

• 1/4 cilantro bunch

Instructions

Put all ingredients in a juicer. (The sweetness of the fruit hides the spinach flavor, so it’s easier to get the nutritional benefits even if you don’t care for the flavor of spinach.)

Makes two servings.

Source: Tom Shroeder, executive chef at Baylor University Medical Center

“En Mi Viejo San Juan” covers Ruelas’ youth in the Roaring Twenties, and her coming of age against various California backdrops. Ruelas wanted to share with readers the history of California and the substance of a life well lived.

Ruelas died in 2011 at age 92.

Pomegranate-Roasted Root Vegetables

This recipe was developed by Newsday columnist Marge Perry. You can make it early in the day or the day before you plan to serve.

INGREDIENTS

• 1 (1-pound) bag frozen baby onions, thawed

• 1/2 pound parsnips, peeled and cut in 1/4 -inch slices

• 1 pound unpeeled new potatoes, cut in 1/2-inch pieces

• 1 pound unpeeled Yukon Gold potatoes, cut in 1/2-inch pieces

• 1 pound turnips, peeled and cut in half, then in 1/4-inch slices

• 1/2 pound carrots, peeled and cut in 1/2-inch pieces

• 2 1/2 teaspoons salt

• 1 teaspoon dried thyme

• 2 tablespoons extra-virgin olive oil

• 1/4 cup dry sherry

• 1/2 cup pomegranate juice

INSTRUCTIONS

Preheat oven to 425 degrees. Toss all ingredients together in a large bowl. Transfer to a large roasting pan and cook for 30 minutes, tossing occasionally. Turn the pan in the oven and cook until vegetables are tender, about another 15 minutes.

To reheat, bring to room temperature, then place in a preheated 350-degree oven for about 10 minutes.

Makes eight servings.

Matzo Balls

In this recipe from “The Mile End Cookbook,” Noah Bernamoff cautions, “When you’re rolling them, you’re not making a meatball. You don’t want them to be too tight and dense, so use a gentle touch.”

INGREDIENTS

• 1 1/2 cups matzo meal

• 4 large eggs

• 1/3 cup schmaltz (chicken fat) or olive oil

• 1/4 teaspoon kosher salt

• 1/4 teaspoon black pepper

• 1 tablespoon baking powder

• 8 cups chicken broth

INSTRUCTIONS

Mix all the ingredients except the chicken stock together in a large bowl. Cover and refrigerate for two hours. (You can make the mixture a day ahead; store it in a sealed container that has enough room to allow it to expand.)

Form the mixture into balls that are a little larger than a quarter; they should be completely smooth on the outside with no cracks. Put the chicken broth in a wide pot and bring to a bare simmer. Cook the matzo balls for 20 minutes. (Discard broth, save for another purpose or use to extend your homemade soup.) Add cooked matzo balls to finished chicken soup, or keep them warm by placing them in a colander and placing the colander in a covered pot that has an inch or so of simmering water on the bottom.)

Makes about 10 matzo balls.

Chicken Soup

This recipe is adapted from “The Mile End Cookbook” by Noah and Rae Bernamoff. If you don’t want to make your own chicken broth, skip down to step 4 and proceed with 3 quarts of canned low-sodium broth.

INGREDIENTS

For the broth:

• 3 small chickens (2 1/2 pounds each), each cut into 8 pieces

• 10 whole black peppercorns

• 2 teaspoons kosher salt, plus more to taste

• 2 medium parsnips, peeled and quartered

• 2 medium carrots, peeled and quartered

• 2 stalks of celery, trimmed and quartered

• 2 large onions, peeled and quartered

• 3 sprigs dill

• 3 sprigs flat-leaf parsley

• 3 sprigs thyme

• 2 fresh bay leaves

For the finished soup:

• 2 medium parsnips, cut into 1/2-inch cubes

• 2 medium carrots, cut into 1/2-inch cubes

• 2 ribs of celery, trimmed, cut into 1/4-inch dice

• Matzo balls (see recipe)

• Chopped fresh dill for garnish

INSTRUCTIONS

Place chicken pieces in large stockpot along with peppercorns, salt, and enough water to cover by 2 inches. Heat over medium until the liquid starts to simmer. Adjust heat to maintain a low simmer and cook, uncovered, for about 1 1/2 hours, occasionally skimming any foam and fat that rise to the top.

Using slotted spoon or tongs, remove breast and thigh sections; reserve for the soup (or another use, such as chicken salad), leaving drumsticks and wings in pot. Add the parsnips, carrots, celery and onions and continue to simmer for another 1 1/2 hours, stirring and skimming occasionally.

Remove pot from heat and add dill, parsley, thyme and bay leaves. Allow herbs to steep for 30 minutes, then remove all meat, vegetables and herbs and discard. (They will have lost all their taste.) Strain stock through a fine-mesh sieve or a colander lined with one ply of a two-ply paper towel. Refrigerate the soup and, if desired, skim off excess fat when it solidifies.

About 45 minutes before you plan to serve the soup, bring it to a low simmer. (If you don’t have 3 quarts, add a little canned chicken broth.) Add the cubed parsnip and carrot, and the diced celery. Simmer until the vegetables are just tender, about 15 minutes, then add the cooked matzo balls and, if desired, some of the reserved breast and thigh meat. Simmer for five minutes more and season to taste. Garnish with dill.

Serves eight to 12 as a first course.

Comic book fans, mark your calendars for May4 — Free Comic Book Day!

Each year, participating comic book shops across North America and around the world give away comic books free to anyone who comes into their stores.  The goal of Free Comic Book Day is to promote the comic book medium to new customers young and old and celebrate independent comic book retailers and their stores.  Comics are exciting and a great tool for introducing young children to the world of reading.

Locally, Al’s Comic Shop at 1847 Pacific Ave., Stockton, will be participating.

Chia Rice Salad

Cook’s note: To make chia gel, pour 1 cup cool water into a sealable plastic or glass container. Slowly pour 1 3/4 tablespoons chia seeds into water while briskly mixing with wire whisk. Wait three or four minutes, then whisk again. Let the mixture stand about 10 minutes before whisking again. Store this mixture in the refrigerator up to one week.

Ingredients

• 1/2 cup chia gel (see note)

• 2 tablespoons extra-virgin olive oil

• 2 tablespoons lemon juice

• 1 to 2 cloves of garlic, minced

• 1/2 teaspoon salt

• 1 teaspoon fresh rosemary or oregano leaves, minced

• 1/8 teaspoon cayenne pepper

• 3 cups cooked brown rice (long grain, basmati or short grain)

• 1 small zucchini, julienned

• 1 medium tomato, seeded and chopped

• 2 tablespoons grated Parmesan cheese (optional)

Ingredients

In a small bowl, combine chia gel, oil, lemon, garlic, salt, herbs and cayenne. Whisk until well-blended. (You can also put ingredients into a tightly closed jar and shake vigorously to mix.)

In a large bowl, combine the rice, vegetables and Parmesan cheese, if using. Pour the dressing over the rice mixture, combining gently and thoroughly.

Makes six servings.

From “Chia: The Complete Guide to the Ultimate Superfood” by Wayne Coates

Chia Seed Muffins

These make a generous size muffin. You also can make them in a mini muffin pan.

• 1 stick (1/2 cup) unsalted butter, softened

• 3/4 cup raw or regular sugar

• 2 large eggs, lightly beaten

• 3/4 cup plain yogurt

• 1 1/2 teaspoons vanilla extract

• 2 cups whole wheat pastry flour or unbleached all-purpose flour

• 1/3 cup chia seeds

• 1/2 teaspoon salt

• 1/4 teaspoon baking soda

For optional topping:

• 2 tablespoons sugar and 1/4 teaspoon cinnamon

Instructions

Preheat the oven to 375 degrees. Line muffin pans with paper liners or lightly grease.

In a large bowl, cream the butter and sugar until light and fluffy. Blend in the eggs, yogurt and vanilla.

In a separate bowl, combine the flour, chia seeds, salt and baking soda.

Slowly add the dry ingredients to the creamed mixture and blend until just combined. Do not overmix.

Fill each muffin cup 2/3 full of batter.

Sprinkle with the cinnamon sugar if using. Bake until golden brown, 15 to 20 minutes. Remove from oven and cool slightly before removing from the tin.

Makes 12 muffins.

From “Chia: The Complete Guide to the Ultimate Superfood” by Wayne Coates

Green Super Smoothie

With green juices all the rage, try this one that uses chia.

Ingredients

• 1 tablespoon chia seeds

• 1 1/2 cups pear juice, coconut water, water or a mixture

• 3 romaine lettuce or kale leaves

• 1 small cucumber, peeled

• 3 parsley sprigs

Instructions

Add all the ingredients to a blender and liquefy using the most powerful setting. Blend until smooth. Drink immediately.

From “Chia: The Complete Guide to the Ultimate Superfood” by Wayne Coates

Chia Frittata

Use whatever vegetables you have on hand for this recipe.

Ingredients

• 3 large eggs

• 1 teaspoon chia gel

• 1/4 to 1/2 cup chopped cooked vegetables

• Vegetable oil as needed

Instructions

In a medium bowl, whisk the eggs until smooth.

Add the chia gel and whisk until combined.

Add the vegetables and stir until combined.

In a large skillet over medium heat, add oil. Pour in the egg mixture and cook, without stirring, until the eggs are set completely through. Allow to cool in the pan slightly before sliding onto a cutting board. Cut into wedges to serve.

Makes two servings.

From “Chia: The Complete Guide to the Ultimate Superfood” by Wayne Coates.

From “Raising Tippy”: When Uncle Paul gives Karen and her sister Kathleen a pet lamb, they have no idea what is in store for them. Playing with Tippy is great, but raising a baby lamb is harder than it seems. Feeding and caring for Tippy is much like caring for a baby. As the sisters care for Tippy, they fall even more in love with her. When their dad tells them Tippy is going to be sold, they beg him to let them keep their beloved pet and friend. Although it takes some convincing, he allows them to keep Tippy for themselves and buys more sheep to breed and sell. As Tippy gets older and has babies of her own, Karen and Kathleen have to accept that their once little lamb is turning into an older sheep.