Most people have someone on their Christmas list who is impossible to shop for. If that person enjoys cooking, let me offer a suggestion: a pressure cooker.
This may conjure images of your grandmother, but a pressure cooker is a great tool for people who are short on time and concerned about eating healthy. A pressure cooker works by trapping hot steam inside the cooker. Since the steam can’t escape, it builds pressure, and that pressure allows the cooking temperature to get much higher than it would under normal conditions. This means your food cooks faster. Food also retains more of its nutrients and flavor, so there’s no need for lots of salt.
Most modern pressure cookers have multiple safety features, such as a valve to make sure too much pressure doesn’t build up in the cooker. Still, it’s important to read the instruction manual before using it. “I look at a pressure cooker as an appliance,” says Nancy Becker, the Corporate Home Economist for National Presto Industries, which manufactured the cookers. “Any time you’re working with a new appliance there’s a learning curve on how to use it.” The manual will advise you about things such as how to check the vent pipe to make sure it is not blocked and how much to fill the cooker (never more than halfway).
You can make all kinds of things in a pressure cooker. Nancy recommends steaming corn on the cob in the pressure cooker. It takes 2-3 minutes and “the flavor is so intense,” she says. You can also cook squash (quartered, with the seeds removed) in about 10 minutes and artichokes in about 13 minutes. Dry beans cook in 25-35 minutes. You can even make desserts, such as bread pudding and cheesecake.
Roasts can cook in under an hour in a pressure cooker, which is a huge time savings. If the recipient of your gift wants to give that a whirl, try Garlic Studded Pork Loin with Vegetables, which comes from www.discoverpressurecooking.com.
I wanted a pressure cooker because you can use it to cook risotto. One of my favorite recipes is Lemon and Fava Bean Risotto. When fresh fava beans aren’t available I use frozen baby lima beans. Fresh or frozen asparagus spears are also great in this recipe.
Pressure cookers also save the home cook money by reducing cooking time. What could be better than the gift of time, money and good food this holiday season?
Garlic Studded Pork Loin with Vegetables
View at http://www.discoverpressurecooking.com/recipes/garlic_studded_pork_loin.html
Lemon and Fava Bean Risotto
Makes 4 servings
5 c. vegetable stock, divided
1 T. butter
1 T. olive oil
1 shallot, chopped
1 c. Arborio rice
¼ c. dry white wine
1 t. grated lemon zest
2 T. lemon juice
½ c. parmesan cheese
½ lb. cooked fava beans
Melt butter and oil in pressure cooker. Add shallot and cook 1-2 minutes. Add rice and stir for 2-3 minutes (each rice grain must be well coated in oil before you add any liquid). Add white wine and cook, stirring, until almost all the wine is absorbed. Add 4 c. stock and close cover securely.
Place pressure regulator on vent pipe. Cook 6 minutes with pressure regulator rocking slowly. Cool cooker at once. Make sure most of the liquid has been absorbed. If not, cook over medium heat, stirring constantly, until liquid has absorbed. Test rice for doneness; it should be tender but not mushy. If needed, add additional stock, ¼ c. at a time, and cook over medium heat, stirring constantly, until desired consistency is achieved.
Remove the pan from heat and add lemon zest, lemon juice, and parmesan cheese. Add beans and salt and pepper and stir gently. Serve immediately.
Saturday, December 26, 2009
Saturday, December 5, 2009
Start Holiday Mornings Right with Breakfast
The holiday season is upon us, and I have visions of houseguests dancing in my head. We have guests who are with us at Thanksgiving, Christmas and New Year’s Eve every year. The evening meal is always planned well in advance, but come holiday morning I find myself scrambling to answer the question: what do I serve these people for breakfast?
Breakfast really is the most important meal of the day. Eating in the morning breaks the “fast” you’ve experienced overnight and helps activate your metabolism. If you skip breakfast you may go as long as 18 hours without food. This is especially bad for children, who depend on regular meals for mental and physical development.
Skipping breakfast is a bad idea even if you’re trying to lose weight. Numerous reports have shown that people who don’t eat breakfast actually gain weight in the long run. By not eating breakfast, you’re more likely to eat more at lunch or snack on high-calorie foods throughout the morning. Your body does best if you eat small meals several times throughout the day. No matter how busy you are or how much turkey you’re planning to eat later in the day, make time to eat breakfast.
Growing up, my favorite breakfast was Swedish Pancakes. These thin, sweet delicacies are similar to crepes. My siblings and I would spread a layer of butter and jam on them, then roll them up and eat them with a fork. You can also use Swedish Pancakes as a base for blintzes, which are filled with sweetened cream cheese or ricotta cheese. A savory filling (perhaps containing turkey leftovers) rolled up in Swedish Pancakes would also make a great lunch item. You don’t need a crepe pan to make Swedish Pancakes; any non-stick skillet will work. No matter what you do the first pancake will turn out less than perfect, so plan to eat that one yourself or give it to someone who isn’t picky.
Chili Cheese Egg Puff came from a family friend and is a standard brunch item at our house. Served with fresh black beans and salsa, it’s a meal in itself. The dish is good served hot or cold. You can make it the night before and pop it in the fridge, making breakfast a snap the next morning (and giving you fewer dishes to wash as you start preparing the next meal).
If you expect your guests to wake up at varying times, you might set out a simple breakfast buffet. It might include the Chili Cheese Egg Puff, a couple high fiber cereals with milk, low sugar granola and yogurt, and hard boiled eggs. People can take food as they need it, and you avoid interruptions as you’re trying to prepare the main meal of the day.
I hope these recipes will come in handy when you’re entertaining, but don’t feel like you have to wait until a special occasion to try them. Even a small breakfast is a good idea every day, so give them a try whenever you’re ready to start the morning right.
Swedish Pancakes
Makes 14 pancakes
2 c. flour
3 T. sugar
½ t. salt
2½ c. milk
2 eggs, beaten
Butter, for cooking and serving
Jam, for serving
In a large bowl, combine flour, sugar and salt. Add milk and eggs and mix until all lumps are gone (batter will be very thin).
Heat a large non-stick skillet over medium heat. Add a small pat of butter and swirl pan to coat. Add about ¼ c. batter and swirl pan so batter is distributed evenly over the entire bottom of pan (not the sides). Cook until batter is set, about 1 minute. Using a spatula, flip over pancake and cook an additional 30 seconds or until lightly browned.
To serve, spread warm pancake with butter and jam. Roll up and cut into pieces.
Chili Cheese Egg Puff
Makes 12 servings
10 eggs, beaten
1 16-ounce container cottage cheese
2 4-ounce cans diced green chilis
1 lb. pepper Jack cheese, grated
½ c. flour
¼ c. butter or margarine, melted
1 tsp. baking powder
½ tsp. salt
Preheat oven to 350 degrees. Grease a 9” x 13” pan and set aside.
In a large bowl, combine all ingredients and mix well. Pour into prepared pan and bake until golden and set in the middle, about 1 hour.
Breakfast really is the most important meal of the day. Eating in the morning breaks the “fast” you’ve experienced overnight and helps activate your metabolism. If you skip breakfast you may go as long as 18 hours without food. This is especially bad for children, who depend on regular meals for mental and physical development.
Skipping breakfast is a bad idea even if you’re trying to lose weight. Numerous reports have shown that people who don’t eat breakfast actually gain weight in the long run. By not eating breakfast, you’re more likely to eat more at lunch or snack on high-calorie foods throughout the morning. Your body does best if you eat small meals several times throughout the day. No matter how busy you are or how much turkey you’re planning to eat later in the day, make time to eat breakfast.
Growing up, my favorite breakfast was Swedish Pancakes. These thin, sweet delicacies are similar to crepes. My siblings and I would spread a layer of butter and jam on them, then roll them up and eat them with a fork. You can also use Swedish Pancakes as a base for blintzes, which are filled with sweetened cream cheese or ricotta cheese. A savory filling (perhaps containing turkey leftovers) rolled up in Swedish Pancakes would also make a great lunch item. You don’t need a crepe pan to make Swedish Pancakes; any non-stick skillet will work. No matter what you do the first pancake will turn out less than perfect, so plan to eat that one yourself or give it to someone who isn’t picky.
Chili Cheese Egg Puff came from a family friend and is a standard brunch item at our house. Served with fresh black beans and salsa, it’s a meal in itself. The dish is good served hot or cold. You can make it the night before and pop it in the fridge, making breakfast a snap the next morning (and giving you fewer dishes to wash as you start preparing the next meal).
If you expect your guests to wake up at varying times, you might set out a simple breakfast buffet. It might include the Chili Cheese Egg Puff, a couple high fiber cereals with milk, low sugar granola and yogurt, and hard boiled eggs. People can take food as they need it, and you avoid interruptions as you’re trying to prepare the main meal of the day.
I hope these recipes will come in handy when you’re entertaining, but don’t feel like you have to wait until a special occasion to try them. Even a small breakfast is a good idea every day, so give them a try whenever you’re ready to start the morning right.
Swedish Pancakes
Makes 14 pancakes
2 c. flour
3 T. sugar
½ t. salt
2½ c. milk
2 eggs, beaten
Butter, for cooking and serving
Jam, for serving
In a large bowl, combine flour, sugar and salt. Add milk and eggs and mix until all lumps are gone (batter will be very thin).
Heat a large non-stick skillet over medium heat. Add a small pat of butter and swirl pan to coat. Add about ¼ c. batter and swirl pan so batter is distributed evenly over the entire bottom of pan (not the sides). Cook until batter is set, about 1 minute. Using a spatula, flip over pancake and cook an additional 30 seconds or until lightly browned.
To serve, spread warm pancake with butter and jam. Roll up and cut into pieces.
Chili Cheese Egg Puff
Makes 12 servings
10 eggs, beaten
1 16-ounce container cottage cheese
2 4-ounce cans diced green chilis
1 lb. pepper Jack cheese, grated
½ c. flour
¼ c. butter or margarine, melted
1 tsp. baking powder
½ tsp. salt
Preheat oven to 350 degrees. Grease a 9” x 13” pan and set aside.
In a large bowl, combine all ingredients and mix well. Pour into prepared pan and bake until golden and set in the middle, about 1 hour.
Friday, November 13, 2009
Hazelnuts, By Any Other Name, Are Still As Delicious
Hazelnuts are as synonymous with Oregon as pecans are with Georgia. In 1989 the hazelnut was declared the state nut by the Oregon Legislature. 99.9% of the hazelnuts produced in the United States come from Oregon, according to the Hazelnut Marketing Board, so it’s a fitting designation. The state yields about 34,000 tons of hazelnuts every year.
But Springfield has a special relationship with the little brown nut. It was home to the first commercial hazelnut orchard in the United States. In 1892 George and Lulu Dorris bought a 250 acres farm in Springfield. After experimenting with several different crops they settled on growing hazelnuts. George also propagated hazelnut trees and sold his feedstock throughout the country. Many of the hazelnut orchards in the country today come from that original feedstock.
In 1972 Willamalane bought the property, still known as Dorris Ranch. “We consider Dorris Ranch a living history site,” explains Mike Moskovitz at Willamalane. That’s why they continue to run it as a working orchard. Visitors can walk through the trees and read about “filberts,” as they’re still known, at an information kiosk. Although filbert is a correct name, explains Mike, the rest of the world uses the word “hazelnut.” Since Oregon exports about half its crop to other parts of the United States and overseas, the term hazelnut is more commonly used today.
The Willamette Valley has the perfect climate for growing hazelnuts: mild weather, lots of rain, and well-draining soils. Hazelnuts are typically harvested in late September or early October, so they should be available in abundance right now. Try them in stuffing, a green salad, or on top of an ice cream sundae. Mike enjoys them raw and straight out of the shell. My favorite way to eat hazelnuts is in homemade breakfast cereal made from toasted hazelnuts, rolled oats, raisins, sunflower seeds, and flax seeds. To toast hazelnuts, spread them in a single layer on a rimmed baking sheet. Bake at 350 degrees for 5-10 minutes, or until they are golden brown and fragrant, shaking the pan once during cooking.
The next time you’re expecting guests, try serving Hazelnut Halibut with Marsala Mango Sauce. This elegant entrée is crusted with hazelnuts and topped with a rich sauce. The rich nuts are also delicious in Chocolate Caramel Hazelnut Shortbread. Both recipes come from the Hazelnut Marketing Board, which has lots more hazelnut fixings on its website, www.oregonhazelnuts.org.
Hazelnuts are packed with nutrients such as fiber, vitamins B and E, and magnesium. They are high in antioxidants, which may help protect the body from diseases such as cancer and heart disease. The Chinese counted hazelnuts one of the five sacred nourishing foods. Eating hazelnuts with the skin on allows you to take full advantage of the nut’s benefits. You can also feel good about the fact that you’re supporting a product that’s as local as it gets.
Hazelnut Halibut with Marsala Mango Sauce
Makes 4 servings
¾ c. cup Marsala wine
¼ c. mango (or other) chutney
1 T. butter
1 t. light soy sauce
¼ t. ground ginger
¾ c. toasted hazelnuts, finely diced
1 T. parsley, diced
½ t. salt
1/8 t. black pepper
1 egg, beaten
4 4-ounce halibut fillets
2 T. canola oil
Preheat oven to 400 degrees.
Bring Marsala wine to boil in small saucepan; reduced heat and simmer until reduced to 1/2 cup, stirring constantly. Add chutney, bring back to simmer and reduce to 1/2 cup, stirring constantly. Stir in butter or margarine, soy sauce and ginger until butter is melted. Process in blender until smooth; set aside.
Mix hazelnuts, parsley, salt and pepper in medium bowl; set aside. Place beaten egg in separate medium bowl; set aside.
Rinse fish and pat dry. Dip fish in beaten egg; turning to coat. Place coated fish in hazelnut mixture, pressing nuts onto fish to coat both sides.
Heat oil in large ovenproof frying pan over medium high heat. Add fish and fry for 1 to 2 minutes until bottom is browned. Turn fish and place skillet in oven. Bake for 8 to 10 minutes per 1-inch thickness of fish until flaky. Spoon 2 tablespoons heated sauce over each fillet.
Chocolate Caramel Hazelnut Shortbread
Makes 25 bars
1 c. unsalted butter, room temperature
½ c. sugar
2 c. all-purpose flour
1 14-ounce can sweetened condensed milk
1 c. packed brown sugar
½ c. butter
2 T. dark corn syrup
2 c. hazelnuts, whole, toasted, skin removed
1½ c. semi-sweet chocolate chips
½ c. white chocolate chips
Preheat oven to 350 degrees
Beat butter and sugar until fluffy. Stir in flour to form soft dough. Press into 9-inch square pan. Bake for 30 minutes until pale golden. Cool.
Stir condensed milk, brown sugar, butter and corn syrup over low heat until sugar dissolves. Bring to boil and cook for 5 minutes, stirring constantly, until mixture darkens and reaches 237°F (soft ball stage) on candy thermometer. Remove from heat. Whisk 30 seconds and pour caramel mixture over cool crust. Sprinkle hazelnuts over caramel layer, pressing nuts in lightly. Cool.
Microwave semi-sweet chocolate on high for 1 to 2 minutes, stirring every 30 seconds, until just melted. Pour over hazelnuts and spread to cover nuts. Cool. Microwave white chocolate for 1 minute until just melted. Drizzle white chocolate over semi-sweet chocolate; cool.
But Springfield has a special relationship with the little brown nut. It was home to the first commercial hazelnut orchard in the United States. In 1892 George and Lulu Dorris bought a 250 acres farm in Springfield. After experimenting with several different crops they settled on growing hazelnuts. George also propagated hazelnut trees and sold his feedstock throughout the country. Many of the hazelnut orchards in the country today come from that original feedstock.
In 1972 Willamalane bought the property, still known as Dorris Ranch. “We consider Dorris Ranch a living history site,” explains Mike Moskovitz at Willamalane. That’s why they continue to run it as a working orchard. Visitors can walk through the trees and read about “filberts,” as they’re still known, at an information kiosk. Although filbert is a correct name, explains Mike, the rest of the world uses the word “hazelnut.” Since Oregon exports about half its crop to other parts of the United States and overseas, the term hazelnut is more commonly used today.
The Willamette Valley has the perfect climate for growing hazelnuts: mild weather, lots of rain, and well-draining soils. Hazelnuts are typically harvested in late September or early October, so they should be available in abundance right now. Try them in stuffing, a green salad, or on top of an ice cream sundae. Mike enjoys them raw and straight out of the shell. My favorite way to eat hazelnuts is in homemade breakfast cereal made from toasted hazelnuts, rolled oats, raisins, sunflower seeds, and flax seeds. To toast hazelnuts, spread them in a single layer on a rimmed baking sheet. Bake at 350 degrees for 5-10 minutes, or until they are golden brown and fragrant, shaking the pan once during cooking.
The next time you’re expecting guests, try serving Hazelnut Halibut with Marsala Mango Sauce. This elegant entrée is crusted with hazelnuts and topped with a rich sauce. The rich nuts are also delicious in Chocolate Caramel Hazelnut Shortbread. Both recipes come from the Hazelnut Marketing Board, which has lots more hazelnut fixings on its website, www.oregonhazelnuts.org.
Hazelnuts are packed with nutrients such as fiber, vitamins B and E, and magnesium. They are high in antioxidants, which may help protect the body from diseases such as cancer and heart disease. The Chinese counted hazelnuts one of the five sacred nourishing foods. Eating hazelnuts with the skin on allows you to take full advantage of the nut’s benefits. You can also feel good about the fact that you’re supporting a product that’s as local as it gets.
Hazelnut Halibut with Marsala Mango Sauce
Makes 4 servings
¾ c. cup Marsala wine
¼ c. mango (or other) chutney
1 T. butter
1 t. light soy sauce
¼ t. ground ginger
¾ c. toasted hazelnuts, finely diced
1 T. parsley, diced
½ t. salt
1/8 t. black pepper
1 egg, beaten
4 4-ounce halibut fillets
2 T. canola oil
Preheat oven to 400 degrees.
Bring Marsala wine to boil in small saucepan; reduced heat and simmer until reduced to 1/2 cup, stirring constantly. Add chutney, bring back to simmer and reduce to 1/2 cup, stirring constantly. Stir in butter or margarine, soy sauce and ginger until butter is melted. Process in blender until smooth; set aside.
Mix hazelnuts, parsley, salt and pepper in medium bowl; set aside. Place beaten egg in separate medium bowl; set aside.
Rinse fish and pat dry. Dip fish in beaten egg; turning to coat. Place coated fish in hazelnut mixture, pressing nuts onto fish to coat both sides.
Heat oil in large ovenproof frying pan over medium high heat. Add fish and fry for 1 to 2 minutes until bottom is browned. Turn fish and place skillet in oven. Bake for 8 to 10 minutes per 1-inch thickness of fish until flaky. Spoon 2 tablespoons heated sauce over each fillet.
Chocolate Caramel Hazelnut Shortbread
Makes 25 bars
1 c. unsalted butter, room temperature
½ c. sugar
2 c. all-purpose flour
1 14-ounce can sweetened condensed milk
1 c. packed brown sugar
½ c. butter
2 T. dark corn syrup
2 c. hazelnuts, whole, toasted, skin removed
1½ c. semi-sweet chocolate chips
½ c. white chocolate chips
Preheat oven to 350 degrees
Beat butter and sugar until fluffy. Stir in flour to form soft dough. Press into 9-inch square pan. Bake for 30 minutes until pale golden. Cool.
Stir condensed milk, brown sugar, butter and corn syrup over low heat until sugar dissolves. Bring to boil and cook for 5 minutes, stirring constantly, until mixture darkens and reaches 237°F (soft ball stage) on candy thermometer. Remove from heat. Whisk 30 seconds and pour caramel mixture over cool crust. Sprinkle hazelnuts over caramel layer, pressing nuts in lightly. Cool.
Microwave semi-sweet chocolate on high for 1 to 2 minutes, stirring every 30 seconds, until just melted. Pour over hazelnuts and spread to cover nuts. Cool. Microwave white chocolate for 1 minute until just melted. Drizzle white chocolate over semi-sweet chocolate; cool.
Monday, November 2, 2009
Halloween Cake!
So maybe it's not too original, but I've been wanting to make a Halloween Graveyard Cake forever and I finally had the opportunity! My sister is allergic to chocolate, so I made a Carrot Cake with my fave recipe and frosted it with green cream cheese frosting. Decorating was the best part!Carrot cake
2-1/2 cups flour
2-1/2 teaspoons cinnamon
1 t. baking powder
1 t. baking soda
1 t. ground nutmeg
3/4 t. salt
1 c. packed brown sugar
1/2 c. applesauce
3/4 c. canola oil
3 eggs
4-1/2 c. shredded carrot (6-7 carrots)
1/2 c. coarsely chopped walnuts
1/4 c. golden raisins
1/4 c. chopped dried apricots
Cream cheese frosting
Heat oven to 350 degrees. Grease and flour a 9" x 13" pan. Mix flour, cinnamon, baking powder, baking soda, nutmeg, and salt in a bowl. Set aside.
In a mixing bowl, beat sugar, applesauce, oil, and eggs together. Add carrots. Stir in flour mixture just until combined. Stir in nutsm raisins and apricots. Pour batter into prepared cake pans. Cook until tops are light brown and spring back when touched, about 30 minutes.
Frost with cream cheese frosting.
Thursday, October 29, 2009
Cauliflower, Glorious Cauliflower
Someone asked me the other day what to do with cauliflower. I've just recently re-discovered this glorious vegetable, which is pretty, healthy and relatively accessible throughout the winter. Cooked correctly, it actually comes out sweet and slightly nutty tasting. My two favorite ways to use it are in Cauliflower-Lentil Curry and Cauliflower Soup. The curry recipe combined cauliflower with lentils, spices, and potatoes for a warm and wintery treat. The best part is the pickled onions and cucumbers, which are easy to do. Cauliflower Soup gets simmered in a stock pot then blended, so those suspicious of the vegetable don't have to look at individual florets. Just tell those folks that the recipe includes bacon, cream, Percorino-Romano cheese, and a mystery ingredient. They won't be able to turn it down. (I don't usually include the truffle oil because it's super expensive)
Enjoy!
Cauliflower-Lentil Curry: http://www.marthastewart.com/recipe/cauliflower-lentil-curry?autonomy_kw=cauliflower curry
Cauliflower Soup: http://www.epicurious.com/recipes/food/views/Cauliflower-Soup-with-Pecorino-Romano-and-Truffle-Oil-236879
Friday, October 23, 2009
Cut Back on Sugar Without Sacrificing Flavor
This summer the American Heart Association (AHA) released guidelines recommending that women consume no more than six teaspoons of sugar a day and men consume no more than nine teaspoons a day. Eating too much “added” sugar (sugar that is added to food during processing or cooking), according to the AHA, can lead to obesity, high blood pressure, and other conditions that increase the risk of heart attacks and strokes. You can find more information about these recommendations at www.americanheart.org.
Nancy McCaffrey, a registered dietician with the Oregon Heart and Vascular Institute’s Cardiovascular Wellness and Rehabilitation Department, says the recommendation “seems very appropriate in this day and age with the obesity epidemic we have.” The average American eats over 22 teaspoons of sugar every day, meaning most of us need to cut back on sugar – way back. Here are some ideas on how to do it without feeling like you’re sacrificing.
Know your sugars and where they might be hiding. Words that end in “ose”, such as fructose or dextrose, signify sugar. Syrups, molasses, and honey are all sweeteners. Sugars often show up in unexpected places, so be sure and read the labels on products so you know what and how much you’re eating. Don’t forget to check the labels on your drinks as well. A 12-ounce can of soda can contain as much as 8 teaspoons of sugar.
Instead of eating a sugary snack, eat fruit. The natural sugar in fruit can be a satisfying substitute for added sweeteners, and fruit has all kinds of things in it that are good for you. You can also cook with fruit. Banana Bread Pudding uses bananas, apple juice and raisins to create a delicious treat with only two tablespoons of brown sugar.
Try cutting back on sugar rather than eliminating it all together. If you put sugar in your cereal or coffee, try putting in half as much. You can cut back on sugar in baked goods too. According to Nancy you can reduce the sugar by one-third to one-half in most baked goods and still get good results. That’s the case with Peanut Butter Chocolate Chip Cookies. This recipe contains one-third less sugar than most chocolate chip cookie recipes. The cookies also feature miniature chocolate chips, which is a great trick to give your treats a hint of chocolate flavor without all the sugar and fat in regular chips. These cookies are a good way to meet what Nancy calls the “three bite rule.” “I tell people, you can have three bites of anything,” Nancy says. “That’s all most people need to deal with a food craving.”
Spices and extracts can be a great way to “beat the sweet.” Try eating foods spiked with cinnamon, ginger, or nutmeg, or prominently featuring peppermint, vanilla, or almond flavoring. Spices and extracts are flavor enhancers, according to Nancy. Like sugar, they make whatever you’re eating taste even better.
With sweet apples and pears in season and the holidays coming up, now is a great time to start consuming less added sugar. If you think about it in terms of “cutting back” rather than “giving up”, it should make the idea more palatable. When you think about the benefits to your health, cutting back on sugar sounds even sweeter.
Banana Bread Pudding
Makes 16 servings
1 c. golden raisins
¼ c. rum (optional)
2 T. butter
2 T. brown sugar
3 ripe bananas, cut into chunks
1 13.5-ounce can light coconut milk
1/3 c. apple juice
2 eggs
4 egg whites
2 t. vanilla
½ t. cinnamon
¼ t. nutmeg
¼ t. salt
4 c. cubed stale white bread
2/3 c. shredded coconut
2/3 c. chopped walnuts
Preheat oven to 350 degrees. If desired, soak raisins in rum for 20 minutes. Meanwhile, melt butter in a medium skillet over medium heat. Add brown sugar and stir to combine. Add bananas and cook until tender, about 10 minutes. Remove from heat and let cool. Mash banana mixture.
In a large bowl combine coconut milk, apple juice, eggs, egg whites, vanilla, cinnamon, nutmeg and salt.
Drain raisins. Place bread cubes in an 8” square ungreased pan. Add raisins, coconut and walnuts and toss to combine. Carefully spread banana mixture over the bread. Pour coconut milk mixture over banana mixture, making sure all bread cubes are submerged in liquid. Let sit for 15 minutes. Bake bread pudding for 45 minutes or until set.
Peanut Butter Chocolate Chip Cookies
Makes about two dozen cookies
2 c. flour
½ t. baking powder
½ t. baking soda
¼ t. salt
½ c. white sugar
½ c. brown sugar
1 egg
1 t. vanilla extract
1 c. natural peanut butter
½ c. soft tub margarine
½ c. roughly chopped dry-roasted peanuts
1 c. mini-chocolate chips
Preheat the oven to 350 degrees. Combine the flour, baking powder, baking soda, and salt in a bowl and set aside.
In a large bowl, combine the sugars, egg, and vanilla extract, and beat with an electric mixer until smooth. Add the peanut butter and margarine; beat until smooth. Add the flour mixture and beat until all the flour is combined. Add the chopped peanuts and mini-chocolate chips; stir until thoroughly combined.
Shape the dough into 1-inch balls, then press the balls flat with the tines of a fork, making a criss-cross pattern on the top of each cookie. Bake for 10 to 15 minutes until the edges are barely browned. Remove from the sheet to cool.
Nancy McCaffrey, a registered dietician with the Oregon Heart and Vascular Institute’s Cardiovascular Wellness and Rehabilitation Department, says the recommendation “seems very appropriate in this day and age with the obesity epidemic we have.” The average American eats over 22 teaspoons of sugar every day, meaning most of us need to cut back on sugar – way back. Here are some ideas on how to do it without feeling like you’re sacrificing.
Know your sugars and where they might be hiding. Words that end in “ose”, such as fructose or dextrose, signify sugar. Syrups, molasses, and honey are all sweeteners. Sugars often show up in unexpected places, so be sure and read the labels on products so you know what and how much you’re eating. Don’t forget to check the labels on your drinks as well. A 12-ounce can of soda can contain as much as 8 teaspoons of sugar.
Instead of eating a sugary snack, eat fruit. The natural sugar in fruit can be a satisfying substitute for added sweeteners, and fruit has all kinds of things in it that are good for you. You can also cook with fruit. Banana Bread Pudding uses bananas, apple juice and raisins to create a delicious treat with only two tablespoons of brown sugar.
Try cutting back on sugar rather than eliminating it all together. If you put sugar in your cereal or coffee, try putting in half as much. You can cut back on sugar in baked goods too. According to Nancy you can reduce the sugar by one-third to one-half in most baked goods and still get good results. That’s the case with Peanut Butter Chocolate Chip Cookies. This recipe contains one-third less sugar than most chocolate chip cookie recipes. The cookies also feature miniature chocolate chips, which is a great trick to give your treats a hint of chocolate flavor without all the sugar and fat in regular chips. These cookies are a good way to meet what Nancy calls the “three bite rule.” “I tell people, you can have three bites of anything,” Nancy says. “That’s all most people need to deal with a food craving.”
Spices and extracts can be a great way to “beat the sweet.” Try eating foods spiked with cinnamon, ginger, or nutmeg, or prominently featuring peppermint, vanilla, or almond flavoring. Spices and extracts are flavor enhancers, according to Nancy. Like sugar, they make whatever you’re eating taste even better.
With sweet apples and pears in season and the holidays coming up, now is a great time to start consuming less added sugar. If you think about it in terms of “cutting back” rather than “giving up”, it should make the idea more palatable. When you think about the benefits to your health, cutting back on sugar sounds even sweeter.
Banana Bread Pudding
Makes 16 servings
1 c. golden raisins
¼ c. rum (optional)
2 T. butter
2 T. brown sugar
3 ripe bananas, cut into chunks
1 13.5-ounce can light coconut milk
1/3 c. apple juice
2 eggs
4 egg whites
2 t. vanilla
½ t. cinnamon
¼ t. nutmeg
¼ t. salt
4 c. cubed stale white bread
2/3 c. shredded coconut
2/3 c. chopped walnuts
Preheat oven to 350 degrees. If desired, soak raisins in rum for 20 minutes. Meanwhile, melt butter in a medium skillet over medium heat. Add brown sugar and stir to combine. Add bananas and cook until tender, about 10 minutes. Remove from heat and let cool. Mash banana mixture.
In a large bowl combine coconut milk, apple juice, eggs, egg whites, vanilla, cinnamon, nutmeg and salt.
Drain raisins. Place bread cubes in an 8” square ungreased pan. Add raisins, coconut and walnuts and toss to combine. Carefully spread banana mixture over the bread. Pour coconut milk mixture over banana mixture, making sure all bread cubes are submerged in liquid. Let sit for 15 minutes. Bake bread pudding for 45 minutes or until set.
Peanut Butter Chocolate Chip Cookies
Makes about two dozen cookies
2 c. flour
½ t. baking powder
½ t. baking soda
¼ t. salt
½ c. white sugar
½ c. brown sugar
1 egg
1 t. vanilla extract
1 c. natural peanut butter
½ c. soft tub margarine
½ c. roughly chopped dry-roasted peanuts
1 c. mini-chocolate chips
Preheat the oven to 350 degrees. Combine the flour, baking powder, baking soda, and salt in a bowl and set aside.
In a large bowl, combine the sugars, egg, and vanilla extract, and beat with an electric mixer until smooth. Add the peanut butter and margarine; beat until smooth. Add the flour mixture and beat until all the flour is combined. Add the chopped peanuts and mini-chocolate chips; stir until thoroughly combined.
Shape the dough into 1-inch balls, then press the balls flat with the tines of a fork, making a criss-cross pattern on the top of each cookie. Bake for 10 to 15 minutes until the edges are barely browned. Remove from the sheet to cool.
Monday, October 5, 2009
Preserving Food Pays Off in Winter
For as long as I can remember my family has preserved food in the summer. We would freeze berries, jam, green beans and corn and can tomatoes, pickles, applesauce and apple juice. Canning tomatoes was always my favorite. My mom and sisters and I would work all afternoon to peel the tomatoes and pack them into jars. At the end of the day, after the jars had been sufficiently heated, a melodic sound would begin to filter out of the kitchen: the “pop” of canning lids sealing, which I still believe is one of the most rewarding sounds you’ll ever hear in the kitchen. Of course, the best part came later in the winter, when you got to open the jars and use the tomatoes in lasagna, pasta sauce, soups, chili, and stew.
Much of America seems to have caught the canning bug. Susan Busler, Family Community Development faculty member with the OSU Extension service in Lane County, confirms the trend is taking hold locally. Susan oversees the Master Food Preserver program, which offers individuals advice on safely canning, freezing, drying and otherwise preserving food. “We seem to be handling about 120 to 150 calls daily on the hotline. We have 10 to 15 people who have either never canned before … or haven’t canned for 20 to 30 years and need a refresher.”
Springfield residents Kimberly and Sarah Stalker, both Master Food Preservers, are good examples. Kimberly grew up on a farm and preserved food when she was growing up. She got interested in it again when her daughter Sarah began taking classes at Extension. “Things you make yourself taste better,” Sarah says. “I like being able to say I made something.” Preserving food can also help you save money, monitor what your family is eating, and reduce your carbon footprint.
Please be aware, however, that the foods you preserve are only as good as the precautions you take when handling them. Food poisoning can be a concern for foods that are preserved incorrectly. “Food preservation is a science, not an art form,” Susan says. “Be cautious of family recipes that have not been analyzed for safety. Don’t rely on recipes from the web unless they are from a reliable site for safe food preservation techniques.” Kimberly advises, “Follow recipes to a “T” and practice good sanitation when canning. Wash you hands and make sure you sanitize your equipment.”
Good sources for recipes include the OSU Extension services website (http://extension.oregonstate.edu/lane), the U.S. Department of Agriculture, and the Ball Blue Book or Ball Complete Book of Food Preservation. For advice on preserving food, contact the Master Food Preserver hotline at 682-4246 or 1-800-354-7319. The Hotline is staffed Monday-Thursday from 9:00am to 4:00pm.
If you’re ready to try your hand at canning this year, check out these recipes for Pickled Baby Carrots and Microwave Apple Butter. The pickled carrots have already produced good results for Sarah, netting several awards at 4-H events and the Lane County Fair. Apple Butter, she says, is delicious on toast. Try it on pancakes or straight out of the jar for a taste of summer come January.
Pickled Baby Carrots
8½ c. baby carrots
5½ c. white distilled vinegar (5%)
2 c. sugar
2 tsp. canning salt
8 tsp. mustard seed
4 tsp. celery seed
Wash and rinse four pint-sized canning jars; keep hot until ready to use. Prepare lids and bands according to manufacturer’s directions. Wash carrots well and peel if necessary. Wash again after peeling.
Combine vinegar, 1 c. water, sugar and canning salt in an 8-quart Dutch oven or stockpot. Bring to a boil and boil gently for 3 minutes. Add carrots and bring back to a boil. Reduce heat to a simmer and heat until the carrots are half-cooked, about 10 minutes. Place 2 tsp. mustard seed and 1 tsp. celery seed in the bottom of each clean, hot pint jar.
Fill hot jars with the hot carrots, leaving a 1-inch headspace. Cover with hot pickling liquid, leaving ½-inch headspace. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a damp clean paper towel, then place lids and bands on jars. Process jars in a boiling water canner for 15 minutes at altitudes of 0-1,000 feet, 20 minutes at altitudes of 1,001 to 6,000 feet, and 25 minutes at altitudes above 6,000 feet.
Let cool, undisturbed, for 12 to 24 hours. Check to make sure jars have sealed. Allow carrots to sit in jars for at least 3 to 5 days before consuming for best flavor.
Microwave Apple Butter
8 medium apples, quartered, cored and thoroughly rinsed
1 c. apple cider or juice
1 c. sugar
1 tsp. ground cinnamon
¼ tsp. ground cloves
Wash and rinse four pint-sized canning jars; keep hot until ready to use. Prepare lids and bands according to manufacturer’s directions.
In a 2 quart glass casserole dish, combine the apples and cider. Cover and microwave 8-10 minutes on high power. Stir every 3 minutes until the apples are soft. Press the cooked apples through a food mill or sieve to puree.
Return mixture to casserole dish and add sugar and spices. Microwave, uncovered, 10-15 minutes on high power, stirring often, until the mixture thickens. The butter is ready when it rounds slightly on the spoon and is glossy.
Pack cooked butters immediately into hot jars, leaving ¼ inch headspace. Adjust lids
and process in a boiling water canner for 10 minutes. When cool, test seals, remove bands and
store in a cool place.
Much of America seems to have caught the canning bug. Susan Busler, Family Community Development faculty member with the OSU Extension service in Lane County, confirms the trend is taking hold locally. Susan oversees the Master Food Preserver program, which offers individuals advice on safely canning, freezing, drying and otherwise preserving food. “We seem to be handling about 120 to 150 calls daily on the hotline. We have 10 to 15 people who have either never canned before … or haven’t canned for 20 to 30 years and need a refresher.”
Springfield residents Kimberly and Sarah Stalker, both Master Food Preservers, are good examples. Kimberly grew up on a farm and preserved food when she was growing up. She got interested in it again when her daughter Sarah began taking classes at Extension. “Things you make yourself taste better,” Sarah says. “I like being able to say I made something.” Preserving food can also help you save money, monitor what your family is eating, and reduce your carbon footprint.
Please be aware, however, that the foods you preserve are only as good as the precautions you take when handling them. Food poisoning can be a concern for foods that are preserved incorrectly. “Food preservation is a science, not an art form,” Susan says. “Be cautious of family recipes that have not been analyzed for safety. Don’t rely on recipes from the web unless they are from a reliable site for safe food preservation techniques.” Kimberly advises, “Follow recipes to a “T” and practice good sanitation when canning. Wash you hands and make sure you sanitize your equipment.”
Good sources for recipes include the OSU Extension services website (http://extension.oregonstate.edu/lane), the U.S. Department of Agriculture, and the Ball Blue Book or Ball Complete Book of Food Preservation. For advice on preserving food, contact the Master Food Preserver hotline at 682-4246 or 1-800-354-7319. The Hotline is staffed Monday-Thursday from 9:00am to 4:00pm.
If you’re ready to try your hand at canning this year, check out these recipes for Pickled Baby Carrots and Microwave Apple Butter. The pickled carrots have already produced good results for Sarah, netting several awards at 4-H events and the Lane County Fair. Apple Butter, she says, is delicious on toast. Try it on pancakes or straight out of the jar for a taste of summer come January.
Pickled Baby Carrots
8½ c. baby carrots
5½ c. white distilled vinegar (5%)
2 c. sugar
2 tsp. canning salt
8 tsp. mustard seed
4 tsp. celery seed
Wash and rinse four pint-sized canning jars; keep hot until ready to use. Prepare lids and bands according to manufacturer’s directions. Wash carrots well and peel if necessary. Wash again after peeling.
Combine vinegar, 1 c. water, sugar and canning salt in an 8-quart Dutch oven or stockpot. Bring to a boil and boil gently for 3 minutes. Add carrots and bring back to a boil. Reduce heat to a simmer and heat until the carrots are half-cooked, about 10 minutes. Place 2 tsp. mustard seed and 1 tsp. celery seed in the bottom of each clean, hot pint jar.
Fill hot jars with the hot carrots, leaving a 1-inch headspace. Cover with hot pickling liquid, leaving ½-inch headspace. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a damp clean paper towel, then place lids and bands on jars. Process jars in a boiling water canner for 15 minutes at altitudes of 0-1,000 feet, 20 minutes at altitudes of 1,001 to 6,000 feet, and 25 minutes at altitudes above 6,000 feet.
Let cool, undisturbed, for 12 to 24 hours. Check to make sure jars have sealed. Allow carrots to sit in jars for at least 3 to 5 days before consuming for best flavor.
Microwave Apple Butter
8 medium apples, quartered, cored and thoroughly rinsed
1 c. apple cider or juice
1 c. sugar
1 tsp. ground cinnamon
¼ tsp. ground cloves
Wash and rinse four pint-sized canning jars; keep hot until ready to use. Prepare lids and bands according to manufacturer’s directions.
In a 2 quart glass casserole dish, combine the apples and cider. Cover and microwave 8-10 minutes on high power. Stir every 3 minutes until the apples are soft. Press the cooked apples through a food mill or sieve to puree.
Return mixture to casserole dish and add sugar and spices. Microwave, uncovered, 10-15 minutes on high power, stirring often, until the mixture thickens. The butter is ready when it rounds slightly on the spoon and is glossy.
Pack cooked butters immediately into hot jars, leaving ¼ inch headspace. Adjust lids
and process in a boiling water canner for 10 minutes. When cool, test seals, remove bands and
store in a cool place.
Greatest. Cake. Ever.
Chocolate lovers, this one's for you! I make it once a year because it takes me three days.
Cuban Opera Cake
http://www.epicurious.com/recipes/food/views/Cuban-Opera-Cake-108593
Cuban Opera Cake
http://www.epicurious.com/recipes/food/views/Cuban-Opera-Cake-108593
Friday, September 18, 2009
Fresh Bread For Dinner Is Easier Than You Think
What could be better than a fresh loaf of bread for dinner? For some that may be a pleasure reserved for the weekends, when there is time to mix, kneed and bake a crusty loaf. For others, it may be something exclusive to those able to stop at a bakery on their way home from work. But there’s no reason the average person can’t enjoy a fresh loaf of bread for dinner with just a little preparation.
If you want to try making yeast breads but are afraid it takes too much time, check out Artisan Bread in Five Minutes a Day by Jeff Hertzberg, MD and Zoe Francois. The authors describe a method for making bread dough that can be stored in the refrigerator, cut into smaller pieces, and cooked in the oven any time you want fresh bread. The book has many delicious recipes that require less work than you would think.
For those who already have a favorite yeast bread recipe, try making a loaf and freezing it. After you make the loaf, let it cool then wrap it in a double layer of foil and pop it in the freezer. When you’re ready to eat it, take it out of the freezer, unwrap it and let it thaw completely. Heat your oven to 400 degrees and cook the loaf for about 10 minutes. The time in the oven will heat the bread through and make the outside of the loaf nice and crispy.
Even an inexperienced bread baker should have good luck with Pesto Bread. This recipe yields a tall, nicely textured loaf that makes great sandwiches. Try setting your bread dough in the sun during both the first and second rising for stellar results.
Quick breads are another option for the home baker. Quick breads are often sweet – think banana or zucchini – but there are many good recipes for savory quick breads as well. I’ve included my favorite recipe for Corn Bread. Like so many great recipes this one came about by accident. My best friend is allergic to milk so I made her a batch of corn bread with rice milk. The extra sweetness and the slight vanilla flavor in the rice milk yielded such a great result that I’ve never gone back. The recipe contains some whole wheat flour and whole corn kernels, so your family gets a little extra nutrition and doesn’t have to give up anything in taste. You can substitute regular milk for the rice milk if you don’t keep it on hand.
With fall just around the corner and schedules getting busy again, rest assured that you can still enjoy fresh bread with dinner on any given night. Just be careful – your family might enjoy it so much that they’ll ask for bread every night!
Pesto Bread
½ c. plain yogurt
1 c. warm water (110-115 degrees)
1 T. honey
1 package active dry yeast
2 c. wheat flour
1¾ c. white flour, plus more for sprinkling
¼ c. pesto
1 t. salt
Place yogurt in a small bowl and allow it to come to room temperature, about 30 minutes.
Mix together warm water, honey and yeast. Let sit until yeast is foamy, 5-10 minutes. Pour yeast mixture into a large bowl and stir in yogurt, flours, pesto and salt. Stir until dough pulls away from the sides of the bowl. You can add small sprinkles of white flour if necessary until the bread reaches the correct texture. Place bread on a floured breadboard and knead until smooth and elastic, 8-10 minutes. Grease a large bowl with oil or cooking spray. Place dough in bowl, then turn until dough is coated in oil. Cover with a dish towel and let dough rest until doubled in size, about 45 minutes.
Punch dough down. Shape into a rectangle roughly 8” x 4”. Place dough into an 8½” x 4½” loaf pan, pressing dough into corners of pan. Cover and let rise until doubled.
Heat oven to 375 degrees. Cook until top is brown and bottom of loaf sounds hollow when tapped, about 40 minutes. Place pan on a wire rack. Once bread has cooled slightly (about 5 minutes), remove from pan and let loaf cool completely.
Corn Bread
½ c. all-purpose flour
½ c. whole wheat flour
1 c. corn meal
1 T. baking powder
½ t. salt
1 c. vanilla rice milk
¼ c. canola oil
2-3 T. honey (plus more for serving, optional)
2 eggs
1 c. frozen corn kernels
Butter, optional
Preheat oven to 425 degrees. Grease a 9” pie pan. Set aside. In a large bowl mix flours, cornmeal, baking powder and salt. In a separate bowl combine the milk, oil, honey and eggs. Mix well then stir into dry ingredients just until combined. Fold in frozen corn kernels. Pour mixture into pan. Cook for 20-25 minutes or until a toothpick inserted into the center comes out clean. Cut into wedges and serve with butter and extra honey if desired.
If you want to try making yeast breads but are afraid it takes too much time, check out Artisan Bread in Five Minutes a Day by Jeff Hertzberg, MD and Zoe Francois. The authors describe a method for making bread dough that can be stored in the refrigerator, cut into smaller pieces, and cooked in the oven any time you want fresh bread. The book has many delicious recipes that require less work than you would think.
For those who already have a favorite yeast bread recipe, try making a loaf and freezing it. After you make the loaf, let it cool then wrap it in a double layer of foil and pop it in the freezer. When you’re ready to eat it, take it out of the freezer, unwrap it and let it thaw completely. Heat your oven to 400 degrees and cook the loaf for about 10 minutes. The time in the oven will heat the bread through and make the outside of the loaf nice and crispy.
Even an inexperienced bread baker should have good luck with Pesto Bread. This recipe yields a tall, nicely textured loaf that makes great sandwiches. Try setting your bread dough in the sun during both the first and second rising for stellar results.
Quick breads are another option for the home baker. Quick breads are often sweet – think banana or zucchini – but there are many good recipes for savory quick breads as well. I’ve included my favorite recipe for Corn Bread. Like so many great recipes this one came about by accident. My best friend is allergic to milk so I made her a batch of corn bread with rice milk. The extra sweetness and the slight vanilla flavor in the rice milk yielded such a great result that I’ve never gone back. The recipe contains some whole wheat flour and whole corn kernels, so your family gets a little extra nutrition and doesn’t have to give up anything in taste. You can substitute regular milk for the rice milk if you don’t keep it on hand.
With fall just around the corner and schedules getting busy again, rest assured that you can still enjoy fresh bread with dinner on any given night. Just be careful – your family might enjoy it so much that they’ll ask for bread every night!
Pesto Bread
½ c. plain yogurt
1 c. warm water (110-115 degrees)
1 T. honey
1 package active dry yeast
2 c. wheat flour
1¾ c. white flour, plus more for sprinkling
¼ c. pesto
1 t. salt
Place yogurt in a small bowl and allow it to come to room temperature, about 30 minutes.
Mix together warm water, honey and yeast. Let sit until yeast is foamy, 5-10 minutes. Pour yeast mixture into a large bowl and stir in yogurt, flours, pesto and salt. Stir until dough pulls away from the sides of the bowl. You can add small sprinkles of white flour if necessary until the bread reaches the correct texture. Place bread on a floured breadboard and knead until smooth and elastic, 8-10 minutes. Grease a large bowl with oil or cooking spray. Place dough in bowl, then turn until dough is coated in oil. Cover with a dish towel and let dough rest until doubled in size, about 45 minutes.
Punch dough down. Shape into a rectangle roughly 8” x 4”. Place dough into an 8½” x 4½” loaf pan, pressing dough into corners of pan. Cover and let rise until doubled.
Heat oven to 375 degrees. Cook until top is brown and bottom of loaf sounds hollow when tapped, about 40 minutes. Place pan on a wire rack. Once bread has cooled slightly (about 5 minutes), remove from pan and let loaf cool completely.
Corn Bread
½ c. all-purpose flour
½ c. whole wheat flour
1 c. corn meal
1 T. baking powder
½ t. salt
1 c. vanilla rice milk
¼ c. canola oil
2-3 T. honey (plus more for serving, optional)
2 eggs
1 c. frozen corn kernels
Butter, optional
Preheat oven to 425 degrees. Grease a 9” pie pan. Set aside. In a large bowl mix flours, cornmeal, baking powder and salt. In a separate bowl combine the milk, oil, honey and eggs. Mix well then stir into dry ingredients just until combined. Fold in frozen corn kernels. Pour mixture into pan. Cook for 20-25 minutes or until a toothpick inserted into the center comes out clean. Cut into wedges and serve with butter and extra honey if desired.
Tuesday, September 1, 2009
Tapas Make Cool Summer Party Menu
I love to have people over to share a meal. Unfortunately hot evenings have a way of suppressing both my desire to cook and my desire to eat. How to resolve the inherent dilemma in this scenario?
Tapas, of course! These Spanish appetizers are traditionally served as a snack between lunch and dinner. The purpose is to ensure that bar-goers are not drinking on an empty stomach, and to provide a snack to tide people over between the afternoon and evening meals. The word “tapa” means lid or cover. In Spain tapas are often presented on top of a glass of alcohol, which is one explanation for the origin of the name. Others believe the word “cover” refers to masking the bad taste of cheap spirits, or suppressing one’s appetite.
Serving several different kinds of tapas makes for a terrific meal, especially in the summer time when your appetite may have waned and turning on the oven is the last thing you want to do. Tapas are a great party food because guests can take a small plate and mingle while eating. They are also a great way to take advantage of summer’s tastiest crops, including tomatoes, basil, green beans, and bell peppers.
Many tapas can be cooked up quickly right before you eat, or prepared in advance and refrigerated. Take, for example, Mediterranean Tuna Salad. This dish looks beautiful on small plates presented on a tiered serving tray. If you have any leftovers it will make a delicious lunch the next day. If you use garlic-stuffed green olives in the recipe you might omit the garlic clove from the dressing, or you risk your co-workers scooting their chairs away from you all afternoon.
Tomato Garlic Bruschetta may technically be an Italian recipe but it makes a great addition to a tapas menu. This recipe isn’t for the faint of heart. Chunks of tomato, garlic and basil are spooned onto bread and drizzled with olive oil. Ciabatta bread is great for this recipe because it has a soft and chewy crust (the result of lots of olive oil mixed into the dough). This is a wonderful way to use the purple, white, green and yellow-red striped heirloom tomatoes you can get at the farmers market. Here’s a tip for cutting the basil: take several leaves of a similar size and stack then. Starting on the long side of the leaves, roll the stack into a tight tube. Using a sharp knife, cut the basil into thin strips.
Other ideas for tapas include:
· Roasted red and yellow bell peppers sprinkled with parsley.
· Green beans cooked with olive oil and finely minced onion and garlic.
· A frittata, which is similar to an omelet or egg scramble. The traditional Spanish version (called “tortilla de patata”) is made by mixing fried potatoes and onions with beaten eggs. I typically use whatever I have on hand. An Internet search will yield many versions of this recipe.
· A plate of cheese or cured meats, such as salami or prosciutto.
· Bowls of olives or nuts.
Not only will these tapas make your stomach growl with hunger, they’re good for you. Cannellini beans, also called white kidney beans, are a great source of iron and folate. Tuna is a good source of omega-3 fatty acid, thought to be good for the heart and brain. Both these recipes have a decent serving of tomatoes, which are high in vitamin A, vitamin C and fiber. The small portions can also help prevent overeating.
Serve some or all of these dishes with some chilled Willamette Valley white wine or sangria and – buen apetito! – dinner is served.
Mediterranean Tuna Salad
1 6-ounce can tuna, drained
1 15-ounce can cannellini beans, drained and rinsed
½ c. garlic-stuffed green olives and/or Kalamata olives, quartered
½ c. cherry or grape tomatoes, chopped
¼ c. red onion, chopped
2 T. fresh squeezed lemon juice
2 T. water
3 t. olive oil
1 t. Dijon mustard
1 t. balsamic vinegar
½ t. salt
1/8 t. pepper
1 clove garlic, minced (optional)
Place tuna, beans, olives, tomatoes and onion in a large bowl. Combine remaining ingredients (omitting garlic clove if using garlic-stuffed olives) and mix well to combine. Pour dressing over tuna mixture and toss well.
Tomato Garlic Bruschetta
1 c. chopped tomato
3-4 cloves garlic, chopped
8-10 basil leaves, cut into thin strips
Salt
1 small loaf ciabatta bread, cut into ½-inch slices
Olive oil
Place tomatoes, garlic and basil in a small bowl. Add salt to taste. Spoon tomato mixture on top of ciabatta bread. Drizzle generously with olive oil. Serve immediately.
Tapas, of course! These Spanish appetizers are traditionally served as a snack between lunch and dinner. The purpose is to ensure that bar-goers are not drinking on an empty stomach, and to provide a snack to tide people over between the afternoon and evening meals. The word “tapa” means lid or cover. In Spain tapas are often presented on top of a glass of alcohol, which is one explanation for the origin of the name. Others believe the word “cover” refers to masking the bad taste of cheap spirits, or suppressing one’s appetite.
Serving several different kinds of tapas makes for a terrific meal, especially in the summer time when your appetite may have waned and turning on the oven is the last thing you want to do. Tapas are a great party food because guests can take a small plate and mingle while eating. They are also a great way to take advantage of summer’s tastiest crops, including tomatoes, basil, green beans, and bell peppers.
Many tapas can be cooked up quickly right before you eat, or prepared in advance and refrigerated. Take, for example, Mediterranean Tuna Salad. This dish looks beautiful on small plates presented on a tiered serving tray. If you have any leftovers it will make a delicious lunch the next day. If you use garlic-stuffed green olives in the recipe you might omit the garlic clove from the dressing, or you risk your co-workers scooting their chairs away from you all afternoon.
Tomato Garlic Bruschetta may technically be an Italian recipe but it makes a great addition to a tapas menu. This recipe isn’t for the faint of heart. Chunks of tomato, garlic and basil are spooned onto bread and drizzled with olive oil. Ciabatta bread is great for this recipe because it has a soft and chewy crust (the result of lots of olive oil mixed into the dough). This is a wonderful way to use the purple, white, green and yellow-red striped heirloom tomatoes you can get at the farmers market. Here’s a tip for cutting the basil: take several leaves of a similar size and stack then. Starting on the long side of the leaves, roll the stack into a tight tube. Using a sharp knife, cut the basil into thin strips.
Other ideas for tapas include:
· Roasted red and yellow bell peppers sprinkled with parsley.
· Green beans cooked with olive oil and finely minced onion and garlic.
· A frittata, which is similar to an omelet or egg scramble. The traditional Spanish version (called “tortilla de patata”) is made by mixing fried potatoes and onions with beaten eggs. I typically use whatever I have on hand. An Internet search will yield many versions of this recipe.
· A plate of cheese or cured meats, such as salami or prosciutto.
· Bowls of olives or nuts.
Not only will these tapas make your stomach growl with hunger, they’re good for you. Cannellini beans, also called white kidney beans, are a great source of iron and folate. Tuna is a good source of omega-3 fatty acid, thought to be good for the heart and brain. Both these recipes have a decent serving of tomatoes, which are high in vitamin A, vitamin C and fiber. The small portions can also help prevent overeating.
Serve some or all of these dishes with some chilled Willamette Valley white wine or sangria and – buen apetito! – dinner is served.
Mediterranean Tuna Salad
1 6-ounce can tuna, drained
1 15-ounce can cannellini beans, drained and rinsed
½ c. garlic-stuffed green olives and/or Kalamata olives, quartered
½ c. cherry or grape tomatoes, chopped
¼ c. red onion, chopped
2 T. fresh squeezed lemon juice
2 T. water
3 t. olive oil
1 t. Dijon mustard
1 t. balsamic vinegar
½ t. salt
1/8 t. pepper
1 clove garlic, minced (optional)
Place tuna, beans, olives, tomatoes and onion in a large bowl. Combine remaining ingredients (omitting garlic clove if using garlic-stuffed olives) and mix well to combine. Pour dressing over tuna mixture and toss well.
Tomato Garlic Bruschetta
1 c. chopped tomato
3-4 cloves garlic, chopped
8-10 basil leaves, cut into thin strips
Salt
1 small loaf ciabatta bread, cut into ½-inch slices
Olive oil
Place tomatoes, garlic and basil in a small bowl. Add salt to taste. Spoon tomato mixture on top of ciabatta bread. Drizzle generously with olive oil. Serve immediately.
Tuesday, August 11, 2009
Dining Outdoors at Summer Events is Easy
Sometimes the setting and the company for a meal can be as important as the food. If you want to do something special for your family or friends this summer a picnic can be a fun and easy outing. If you make the food ahead of time, dinner can be as quick as packing a cooler and jumping in the car.
My mother always kept a simple picnic kit on hand when we were kids: plastic plates, silverware and glasses plus lots of paper napkins. She would bring an old blanket so we could all sit in the grass, and a large jug for punch. To keep us on our toes she would mix together four different flavors of a powdered drink mix with plenty of ice. We liked to see if we could guess the flavors as we were drinking it.
A simple but elegant menu for your gathering might include Portobello Mushroom Sandwiches and Tabbouleh. The sandwich is based on one I tried at a restaurant in South Carolina. These over-sized mushrooms are delicious seasoned with a simple blend of salt, pepper and olive oil. I made this sandwich on my second date with my significant other. He doesn’t usually like vegetarian dishes but finds this one quite satisfying.
I’m including instructions for making the roasted red peppers at home. They’re easy and delicious in many other dishes, including pasta salad and pizza. Try them sprinkled with parsley as simple appetizers or toss a couple in the blender the next time you make hummus. If you don’t have time to roast the peppers yourself they are available in jars at most supermarkets.
Tabbouleh is one of my summer staples. It’s best served cold and with summer’s ripest tomatoes. It’s also a great picnic choice because there is no mayonnaise, meaning it’s less likely to spoil on a hot day. (That being said, do what you can to keep cold foods cold and hot foods hot. The Oregon Health Division recommends keeping foods below 40 degrees or over 140 degrees to prevent the growth of dangerous bacteria). A good quality olive oil will really make a difference in this recipe.
Finish your picnic with a simple dessert, such as your favorite cookies or some plain yogurt topped with nectarines. If it’s a hot evening use that as an excuse to stop for ice cream on the way home. Summer will be over before you know it. I hope all of you have time for at least one al fresco meal this season.
Portobello Mushroom Sandwiches
2 large red bell peppers
4 Portobello mushrooms
8 t. olive oil, divided
Salt and pepper to taste
1 large loaf focaccia bread
1 8-ounce container prepared pesto
8 slices fresh mozzarella cheese
4 lettuce leaves
Heat oven to broil. Place peppers on a broiling pan and put in oven. Cook peppers for 2-3 minutes or until skin blisters and begins to turn black. Using tongs, turn peppers and put back under heat. Keep turning peppers until skin on all sides is blistered. Remove from the oven and place on a plate or cutting board until cool. Once peppers are cool enough to handle, remove the skin (it should peel off easily) and cut peppers into strips. Set aside.
Heat oven to 400 degrees. Remove mushroom stems by cutting them off as close to the gills as possible. Brush dirt off mushrooms or wipe with a damp paper towel. Brush each mushroom with 2 t. olive oil, covering both sides. Season well with salt and pepper. Put mushrooms on a broiling pan and cook for 20 minutes or until mushrooms are tender when pierced with a fork. Let mushrooms cool.
Cut focaccia bread in half widthwise, then cut into four wedge-shaped pieces. Spread pesto on bottom half of bread. Top with mushroom, 2-3 red pepper strips, 2 mozzarella cheese slices and a lettuce leaf.
Tabbouleh
½ c. bulgur wheat
¼ c. olive oil
¼ c. lemon juice
1 t. salt
2-3 large tomatoes, cut into bite-sized pieces
1 large bunch fresh parsley, large stems removed
½ c. fresh mint leaves
5 green onions, white and light green parts only
Put bulgur in a small bowl and cover with warm water. Soak until bulger is soft, about 20 minutes. Drain any excess water. Put bulgur in a large ceramic or glass bowl and add olive oil, lemon juice and salt. Stir well. Place tomatoes on top of bulgur.
Finely chop parsley, mint and green onions. Place on top of tomatoes. Cover bowl and put in refrigerator for 4 hours or overnight. Just before serving, mix salad contents well.
My mother always kept a simple picnic kit on hand when we were kids: plastic plates, silverware and glasses plus lots of paper napkins. She would bring an old blanket so we could all sit in the grass, and a large jug for punch. To keep us on our toes she would mix together four different flavors of a powdered drink mix with plenty of ice. We liked to see if we could guess the flavors as we were drinking it.
A simple but elegant menu for your gathering might include Portobello Mushroom Sandwiches and Tabbouleh. The sandwich is based on one I tried at a restaurant in South Carolina. These over-sized mushrooms are delicious seasoned with a simple blend of salt, pepper and olive oil. I made this sandwich on my second date with my significant other. He doesn’t usually like vegetarian dishes but finds this one quite satisfying.
I’m including instructions for making the roasted red peppers at home. They’re easy and delicious in many other dishes, including pasta salad and pizza. Try them sprinkled with parsley as simple appetizers or toss a couple in the blender the next time you make hummus. If you don’t have time to roast the peppers yourself they are available in jars at most supermarkets.
Tabbouleh is one of my summer staples. It’s best served cold and with summer’s ripest tomatoes. It’s also a great picnic choice because there is no mayonnaise, meaning it’s less likely to spoil on a hot day. (That being said, do what you can to keep cold foods cold and hot foods hot. The Oregon Health Division recommends keeping foods below 40 degrees or over 140 degrees to prevent the growth of dangerous bacteria). A good quality olive oil will really make a difference in this recipe.
Finish your picnic with a simple dessert, such as your favorite cookies or some plain yogurt topped with nectarines. If it’s a hot evening use that as an excuse to stop for ice cream on the way home. Summer will be over before you know it. I hope all of you have time for at least one al fresco meal this season.
Portobello Mushroom Sandwiches
2 large red bell peppers
4 Portobello mushrooms
8 t. olive oil, divided
Salt and pepper to taste
1 large loaf focaccia bread
1 8-ounce container prepared pesto
8 slices fresh mozzarella cheese
4 lettuce leaves
Heat oven to broil. Place peppers on a broiling pan and put in oven. Cook peppers for 2-3 minutes or until skin blisters and begins to turn black. Using tongs, turn peppers and put back under heat. Keep turning peppers until skin on all sides is blistered. Remove from the oven and place on a plate or cutting board until cool. Once peppers are cool enough to handle, remove the skin (it should peel off easily) and cut peppers into strips. Set aside.
Heat oven to 400 degrees. Remove mushroom stems by cutting them off as close to the gills as possible. Brush dirt off mushrooms or wipe with a damp paper towel. Brush each mushroom with 2 t. olive oil, covering both sides. Season well with salt and pepper. Put mushrooms on a broiling pan and cook for 20 minutes or until mushrooms are tender when pierced with a fork. Let mushrooms cool.
Cut focaccia bread in half widthwise, then cut into four wedge-shaped pieces. Spread pesto on bottom half of bread. Top with mushroom, 2-3 red pepper strips, 2 mozzarella cheese slices and a lettuce leaf.
Tabbouleh
½ c. bulgur wheat
¼ c. olive oil
¼ c. lemon juice
1 t. salt
2-3 large tomatoes, cut into bite-sized pieces
1 large bunch fresh parsley, large stems removed
½ c. fresh mint leaves
5 green onions, white and light green parts only
Put bulgur in a small bowl and cover with warm water. Soak until bulger is soft, about 20 minutes. Drain any excess water. Put bulgur in a large ceramic or glass bowl and add olive oil, lemon juice and salt. Stir well. Place tomatoes on top of bulgur.
Finely chop parsley, mint and green onions. Place on top of tomatoes. Cover bowl and put in refrigerator for 4 hours or overnight. Just before serving, mix salad contents well.
Monday, July 27, 2009
Cooking at Summer Camp Creates Fond Memories
Like many American children I attended summer camp when I was growing up. Camp is such an iconic part of our culture, with its canoe rides, counselors randomly bursting into song, and opportunities to make new best friends. It seemed like something I had to try. Maybe I was too young, or too much of a homebody. Maybe it had something to do with developing a terrible rash the week before I went, which meant no swimming and generally feeling terrible. Whatever the reason, I was not really a fan and only went once.
I was lucky to get a second chance at camp later in life, when I spent a summer as the head cook at a camp for girls. For eight weeks I lived in the woods and cooked two meals a day for 80-120 kids. Most days started at 6:30 with breakfast and ended around 9:00 when we finished cleaning up from dinner.
“Cooking” was a misnomer for a lot of what I did at camp. It’s a stretch to call heating tater tots and pre-made sausage patties cooking. I did most of the baking from scratch, though, and would make homemade French toast every other week, using my family’s secret of adding a little vanilla and cinnamon with the usual egg and milk mixture.
My favorite thing to do in the kitchen was make pancakes. There was something very relaxing about standing in front of the griddle for an hour and a half, pouring circles of batter and flipping them over once they were set on top. My least favorite thing was cooking rice. We did it in gigantic pans in the convection oven, and no matter what I did it never came out right.
Camp was where I finally learned to stop following recipes to the letter. Since I had no previous food service experience, my boss planned the menus and ordered the food. The first time macaroni and cheese was on the list I went to her and asked for the recipe. Here’s what I got in return: “a bag of macaroni noodles, a couple scoops of sour cream, one or two pats of butter, some milk, and lots of cheese.” I used my best judgment, and one of the counselors told me later that she liked my version of mac and cheese better. It gave me the confidence to trust myself and try new things.
My biggest adventure at camp came not during a raid from the boy’s side, but while experimenting with new foods. Once a week the campers cooked dinner in their campsites. A group usually invited me to join them so they could cook for me for a change. One night the campers planned to make s’mores for dessert. Not just any old s’mores, however. These were a graham cracker topped with a mix of peanut butter and honey, with chocolate candies and a marshmallow on top. They were delicious. I ate four of them. I haven’t had a sugar high like that since I was in elementary school. I wasn’t so happy the next morning, when I had a major headache, but it was worth it.
I was able to adapt one of my favorite childhood recipes for camp: Tater Tot Casserole. My grandmother used to make this when we went to visit her. It’s a sure winner for any kid except those who “don’t like their food to touch.”
The counselors’ favorite dessert was Pumpkin Cake, which I tinkered with over the summer until I had it perfected. The cake is so moist it doesn’t require frosting. The original recipe called for a quart of vegetable oil. Granted, it served 50 people, but that still seemed like a lot to me. I replaced some of the oil with applesauce, which is a great trick to slim down recipes. I measure the oil and the applesauce together in a liquid measuring cup to ensure I have the right amount of wet ingredients.
If your kids or grandkids are at summer camp this year, I hope preparing these recipes with them will help spark conversations about their experience. Maybe they can also bring back fond memories for you, of days and nights spent cooking around a campfire or playing games under the warm summer sun.
Tater Tot Casserole
1 lb. ground beef
¼ c. chopped onion
1 t. parsley
½ t. seasoning salt
1 14½ ounce can green beans, preferably French-style, drained
1 10½ ounce can cream of mushroom or cream of celery soup
1 12-ounce package tater tots
1 12-ounce package onion rings
In a medium skillet, cook ground beef and onion until beef is brown. Drain grease and add parsley and seasoning salt. Put meat in a 9” square pan. Top with green beans. Spread soup carefully over the top. Arrange tater tots sparingly in a single layer on top, so about half the soup mixture is covered. Add onion rings to fill in blank spaces (you may not use all the tater tots or onion rings in a package). Microwave for six minutes or until tater tots are warm.
Pumpkin Cake
3¼ c. all-purpose flour
2¼ t. baking powder
2¼ t. baking soda
1 t. salt
1 T. cinnamon
1 t. ground ginger
½ t. ground cloves
½ t. ground nutmeg
3 eggs
1¾ c. sugar
½ c. applesauce
¾ c. canola oil
1 15-ounce can pumpkin
Preheat oven to 350 degrees. Grease a 9” x 13” pan. Combine dry ingredients in a large bowl and set aside.
In a mixing bowl beat eggs and sugar. Mix in applesauce and oil. Add dry ingredients alternately with pumpkin, starting and ending with dry ingredients. Pour into prepared pan. Cook for 30-35 minutes or until a toothpick inserted into the middle comes out clean.
I was lucky to get a second chance at camp later in life, when I spent a summer as the head cook at a camp for girls. For eight weeks I lived in the woods and cooked two meals a day for 80-120 kids. Most days started at 6:30 with breakfast and ended around 9:00 when we finished cleaning up from dinner.
“Cooking” was a misnomer for a lot of what I did at camp. It’s a stretch to call heating tater tots and pre-made sausage patties cooking. I did most of the baking from scratch, though, and would make homemade French toast every other week, using my family’s secret of adding a little vanilla and cinnamon with the usual egg and milk mixture.
My favorite thing to do in the kitchen was make pancakes. There was something very relaxing about standing in front of the griddle for an hour and a half, pouring circles of batter and flipping them over once they were set on top. My least favorite thing was cooking rice. We did it in gigantic pans in the convection oven, and no matter what I did it never came out right.
Camp was where I finally learned to stop following recipes to the letter. Since I had no previous food service experience, my boss planned the menus and ordered the food. The first time macaroni and cheese was on the list I went to her and asked for the recipe. Here’s what I got in return: “a bag of macaroni noodles, a couple scoops of sour cream, one or two pats of butter, some milk, and lots of cheese.” I used my best judgment, and one of the counselors told me later that she liked my version of mac and cheese better. It gave me the confidence to trust myself and try new things.
My biggest adventure at camp came not during a raid from the boy’s side, but while experimenting with new foods. Once a week the campers cooked dinner in their campsites. A group usually invited me to join them so they could cook for me for a change. One night the campers planned to make s’mores for dessert. Not just any old s’mores, however. These were a graham cracker topped with a mix of peanut butter and honey, with chocolate candies and a marshmallow on top. They were delicious. I ate four of them. I haven’t had a sugar high like that since I was in elementary school. I wasn’t so happy the next morning, when I had a major headache, but it was worth it.
I was able to adapt one of my favorite childhood recipes for camp: Tater Tot Casserole. My grandmother used to make this when we went to visit her. It’s a sure winner for any kid except those who “don’t like their food to touch.”
The counselors’ favorite dessert was Pumpkin Cake, which I tinkered with over the summer until I had it perfected. The cake is so moist it doesn’t require frosting. The original recipe called for a quart of vegetable oil. Granted, it served 50 people, but that still seemed like a lot to me. I replaced some of the oil with applesauce, which is a great trick to slim down recipes. I measure the oil and the applesauce together in a liquid measuring cup to ensure I have the right amount of wet ingredients.
If your kids or grandkids are at summer camp this year, I hope preparing these recipes with them will help spark conversations about their experience. Maybe they can also bring back fond memories for you, of days and nights spent cooking around a campfire or playing games under the warm summer sun.
Tater Tot Casserole
1 lb. ground beef
¼ c. chopped onion
1 t. parsley
½ t. seasoning salt
1 14½ ounce can green beans, preferably French-style, drained
1 10½ ounce can cream of mushroom or cream of celery soup
1 12-ounce package tater tots
1 12-ounce package onion rings
In a medium skillet, cook ground beef and onion until beef is brown. Drain grease and add parsley and seasoning salt. Put meat in a 9” square pan. Top with green beans. Spread soup carefully over the top. Arrange tater tots sparingly in a single layer on top, so about half the soup mixture is covered. Add onion rings to fill in blank spaces (you may not use all the tater tots or onion rings in a package). Microwave for six minutes or until tater tots are warm.
Pumpkin Cake
3¼ c. all-purpose flour
2¼ t. baking powder
2¼ t. baking soda
1 t. salt
1 T. cinnamon
1 t. ground ginger
½ t. ground cloves
½ t. ground nutmeg
3 eggs
1¾ c. sugar
½ c. applesauce
¾ c. canola oil
1 15-ounce can pumpkin
Preheat oven to 350 degrees. Grease a 9” x 13” pan. Combine dry ingredients in a large bowl and set aside.
In a mixing bowl beat eggs and sugar. Mix in applesauce and oil. Add dry ingredients alternately with pumpkin, starting and ending with dry ingredients. Pour into prepared pan. Cook for 30-35 minutes or until a toothpick inserted into the middle comes out clean.
Monday, July 13, 2009
Berries Signal Start of Summer
There are lots of things that remind me of summer: cotton skirts and dresses; the colors red, white and blue; lazy afternoons in the backyard; baseball games; and concerts in the park. The two things that stick out in my mind the most, however, are the Fourth of July and berries.
Growing up in Oregon, my memory is that it rained from the beginning of November to the 4th of July. I’m willing to concede that my youthful mind may have exaggerated that a little. Still, it wasn’t until after the last fireworks had gone off that it felt like the grey rain clouds took a much-needed vacation and it finally got hot outside.
Every year on the Fourth we would have a picnic at home. We were often joined by my grandparents or neighbors from down the street whose children were the same age as my siblings and I. After dinner we would set off fireworks in our driveway. We could hardly wait until dusk to start spinning and twirling with sparklers in our hands. These were followed by smaller fireworks, ending with one or two big fountains as a grand finale.
No Fourth of July picnic would be complete without salads, and Mustard Potato Salad is one of my favorites. Dijon mustard adds richness and snipped dill adds an incredible fresh taste. To make the salad even more appropriate for the Fourth of July, see if you can find red and blue skinned potatoes. This salad is delicious served warm or cold and is quite easy to make. I learned recently that you should put potatoes in a pot of cold water then heat them, rather than dropping potatoes into a pot of boiling water. Placing them in cold water ensures even cooking.
The best thing about Oregon in the summertime is the berries. Oregon has some of the best berries in the world, owing to acidic soils, plenty of rain, and mild weather. Most years my family would pile in the car and go to a nearby farm to pick berries. If we got lucky my grandfather would pick them for us. He would pull into the driveway with a bucket full of blueberries or raspberries in the bed of his blue pickup, and we would pile in the back and eat them as fast as we could. We always froze berries and made freezer jam so we could enjoy their sweet goodness all year long.
Maybe it’s because they’re the first to ripen, but there is something particularly magical about strawberries. My favorite ways to eat them are with strawberry shortcake, whole-wheat pecan waffles, strawberry biscuits cooked with a sprinkling of sugar on top, and Strawberry Pie. This recipe calls for a pie crust, strawberry gelatin made from scratch, and a pile of ripe, shiny berries. The general consensus is that it’s best eaten with both whipped cream and ice cream. Then again, what isn’t?
Both of these recipes would be perfect additions as you gather friends and family around the picnic table this 4th of July. Start the season out right with these recipes and any others that scream “summer!” and remind you of all the good things to come.
Mustard Potato Salad
2 lbs. potatoes
½ c. low-fat mayonnaise
¼ c. Dijon mustard
½ small red onion, finely chopped
1 celery stalk, diced
1 T. snipped fresh dill or 1 t. dried dill weed
½ t. salt
½ t. pepper
½ t. lemon juice
2 green onions, white and light green parts sliced
3 hard-boiled eggs, sliced
Cut up potatoes and put in a pan of cold water. Place pan on stove and bring water to a boil. Reduce heat, cover and cook until potatoes can be easily pierced with a fork.
In the meantime, combine mayonnaise, mustard, onion, celery, dill, salt, pepper and lemon juice in a large bowl.
Drain potatoes and add to bowl with mayonnaise mixture. Stir well. Sprinkle chopped green onions over the top and place sliced eggs in the center. Serve warm or cold.
Strawberry Pie
1 8-inch pie shell
3 pints fresh strawberries
2 envelopes unflavored gelatin
¾ c. sugar
Vanilla ice cream, optional
Whipped cream, optional
Cook pie shell according to package directions. Cool completely on a wire rack. In the meantime, wash and slice strawberries.
Put ½ c. of cold water in a small bowl. Add gelatin and let sit at least 5 minutes to soften.
Place 1 c. of berries in a small saucepan. Add sugar and ½ c. of water. Bring mixture to a boil over medium-high heat, stirring occasionally, and cook until sugar has melted and berries are very soft, about five minutes. Place a colander over a large bowl and pour strawberry mixture into it. Press on berries with the back of a spoon to drain out as much liquid as possible. Discard berries and transfer liquid to a glass measuring cup. Add additional warm water if needed to equal 1 cup. Add softened gelatin and stir until it has dissolved. Put gelatin in the refrigerator for about 15 minutes or until it starts to thicken.
Put remaining berries in pie shell and carefully pour gelatin mixture over the top. Refrigerate for at least three hours or until gelatin is firm. Serve with ice cream and/or whipped cream if desired. Store leftovers in refrigerator.
Growing up in Oregon, my memory is that it rained from the beginning of November to the 4th of July. I’m willing to concede that my youthful mind may have exaggerated that a little. Still, it wasn’t until after the last fireworks had gone off that it felt like the grey rain clouds took a much-needed vacation and it finally got hot outside.
Every year on the Fourth we would have a picnic at home. We were often joined by my grandparents or neighbors from down the street whose children were the same age as my siblings and I. After dinner we would set off fireworks in our driveway. We could hardly wait until dusk to start spinning and twirling with sparklers in our hands. These were followed by smaller fireworks, ending with one or two big fountains as a grand finale.
No Fourth of July picnic would be complete without salads, and Mustard Potato Salad is one of my favorites. Dijon mustard adds richness and snipped dill adds an incredible fresh taste. To make the salad even more appropriate for the Fourth of July, see if you can find red and blue skinned potatoes. This salad is delicious served warm or cold and is quite easy to make. I learned recently that you should put potatoes in a pot of cold water then heat them, rather than dropping potatoes into a pot of boiling water. Placing them in cold water ensures even cooking.
The best thing about Oregon in the summertime is the berries. Oregon has some of the best berries in the world, owing to acidic soils, plenty of rain, and mild weather. Most years my family would pile in the car and go to a nearby farm to pick berries. If we got lucky my grandfather would pick them for us. He would pull into the driveway with a bucket full of blueberries or raspberries in the bed of his blue pickup, and we would pile in the back and eat them as fast as we could. We always froze berries and made freezer jam so we could enjoy their sweet goodness all year long.
Maybe it’s because they’re the first to ripen, but there is something particularly magical about strawberries. My favorite ways to eat them are with strawberry shortcake, whole-wheat pecan waffles, strawberry biscuits cooked with a sprinkling of sugar on top, and Strawberry Pie. This recipe calls for a pie crust, strawberry gelatin made from scratch, and a pile of ripe, shiny berries. The general consensus is that it’s best eaten with both whipped cream and ice cream. Then again, what isn’t?
Both of these recipes would be perfect additions as you gather friends and family around the picnic table this 4th of July. Start the season out right with these recipes and any others that scream “summer!” and remind you of all the good things to come.
Mustard Potato Salad
2 lbs. potatoes
½ c. low-fat mayonnaise
¼ c. Dijon mustard
½ small red onion, finely chopped
1 celery stalk, diced
1 T. snipped fresh dill or 1 t. dried dill weed
½ t. salt
½ t. pepper
½ t. lemon juice
2 green onions, white and light green parts sliced
3 hard-boiled eggs, sliced
Cut up potatoes and put in a pan of cold water. Place pan on stove and bring water to a boil. Reduce heat, cover and cook until potatoes can be easily pierced with a fork.
In the meantime, combine mayonnaise, mustard, onion, celery, dill, salt, pepper and lemon juice in a large bowl.
Drain potatoes and add to bowl with mayonnaise mixture. Stir well. Sprinkle chopped green onions over the top and place sliced eggs in the center. Serve warm or cold.
Strawberry Pie
1 8-inch pie shell
3 pints fresh strawberries
2 envelopes unflavored gelatin
¾ c. sugar
Vanilla ice cream, optional
Whipped cream, optional
Cook pie shell according to package directions. Cool completely on a wire rack. In the meantime, wash and slice strawberries.
Put ½ c. of cold water in a small bowl. Add gelatin and let sit at least 5 minutes to soften.
Place 1 c. of berries in a small saucepan. Add sugar and ½ c. of water. Bring mixture to a boil over medium-high heat, stirring occasionally, and cook until sugar has melted and berries are very soft, about five minutes. Place a colander over a large bowl and pour strawberry mixture into it. Press on berries with the back of a spoon to drain out as much liquid as possible. Discard berries and transfer liquid to a glass measuring cup. Add additional warm water if needed to equal 1 cup. Add softened gelatin and stir until it has dissolved. Put gelatin in the refrigerator for about 15 minutes or until it starts to thicken.
Put remaining berries in pie shell and carefully pour gelatin mixture over the top. Refrigerate for at least three hours or until gelatin is firm. Serve with ice cream and/or whipped cream if desired. Store leftovers in refrigerator.
Tuesday, June 30, 2009
Fava beans from the yard!
Tomorrow I am going to do something really exciting. I am going to make Lemon and Fava Bean Risotto with fresh beans from my garden.
This is my first year growing fava beans and they are really a wonder. I planted them in April and by May they had the most beautiful white flowers with a deep purple center. Now it's June and they're already yielding gigantic green pods.
If you've never cooked fava beans before they can be a little tricky. They have two pods: a large green shell that looks like a big pea pod, and a white membrane that covers each individual bean. I remove the beans from the outer shell and cook them in boiling water with the membrane still attached. They don't need to cook for long, just 4 minutes or so. Once they're cooked they easily pop out of the membrane.
This batch of risotto will be even more special than usual because the lemon will be one hand-delivered to me by my aunt and uncle, who are visiting this week from the Bay Area. They have a lemon tree in their back yard and bring us a bag of fresh lemons every year.
The rest of the year, when I can't get fava beans, I used frozen baby lima beans in this recipe. If I can still get fresh asparagus at the farmers' market I often include that as well. Add the asparagus (washed, woody stem ends removed and each piece broken into two or three pieces) when the rice is almost cooked. It will lightly steam in the rice while it finishes cooking.
As if fava beans weren't wonderful enough on their own, they also fix nitrogen in the soil, so I know that even once they're gone they're still doing good things for my raised beds.
Lemon and Fava Bean Risotto
5 c. vegetable stock
1 T. butter
1 T. olive oil
1 shallot, chopped
1 c. Arborio rice
1/4 c. dry white wine
1 t. grated lemon zest
2 T. lemon juice
1/2 c. parmesan cheese plus more for serving if desired
1/2 pound cooked fava beans (about one pound of beans still in pods)
Salt and pepper to taste
Put vegetable stock in a large pan. Heat until simmering and keep warm.
Put butter and oil in a large saucepan and heat over medium-high heat until butter has melted. Add shallot and cook 1-2 minutes. Add rice and stir for 2-3 minutes. (Each rice grain must be coated in oil before you add any liquid.) Add white wine and cook, stirring, until almost all the wine is absorbed. Add 1/4 c. vegetable stock and cook, stirring, until stock is almost absorbed. Keep adding stock 1/4 c. at a time and stirring until rice is tender but not mushy. You may not use all the stock.
Remove the pan from heat and add lemon zest, lemon juice, and parmesan cheese. Stir well to combine. Add beans and salt and pepper and stir gently. Serve immediately.
This is my first year growing fava beans and they are really a wonder. I planted them in April and by May they had the most beautiful white flowers with a deep purple center. Now it's June and they're already yielding gigantic green pods.
If you've never cooked fava beans before they can be a little tricky. They have two pods: a large green shell that looks like a big pea pod, and a white membrane that covers each individual bean. I remove the beans from the outer shell and cook them in boiling water with the membrane still attached. They don't need to cook for long, just 4 minutes or so. Once they're cooked they easily pop out of the membrane.
This batch of risotto will be even more special than usual because the lemon will be one hand-delivered to me by my aunt and uncle, who are visiting this week from the Bay Area. They have a lemon tree in their back yard and bring us a bag of fresh lemons every year.
The rest of the year, when I can't get fava beans, I used frozen baby lima beans in this recipe. If I can still get fresh asparagus at the farmers' market I often include that as well. Add the asparagus (washed, woody stem ends removed and each piece broken into two or three pieces) when the rice is almost cooked. It will lightly steam in the rice while it finishes cooking.
As if fava beans weren't wonderful enough on their own, they also fix nitrogen in the soil, so I know that even once they're gone they're still doing good things for my raised beds.
Lemon and Fava Bean Risotto
5 c. vegetable stock
1 T. butter
1 T. olive oil
1 shallot, chopped
1 c. Arborio rice
1/4 c. dry white wine
1 t. grated lemon zest
2 T. lemon juice
1/2 c. parmesan cheese plus more for serving if desired
1/2 pound cooked fava beans (about one pound of beans still in pods)
Salt and pepper to taste
Put vegetable stock in a large pan. Heat until simmering and keep warm.
Put butter and oil in a large saucepan and heat over medium-high heat until butter has melted. Add shallot and cook 1-2 minutes. Add rice and stir for 2-3 minutes. (Each rice grain must be coated in oil before you add any liquid.) Add white wine and cook, stirring, until almost all the wine is absorbed. Add 1/4 c. vegetable stock and cook, stirring, until stock is almost absorbed. Keep adding stock 1/4 c. at a time and stirring until rice is tender but not mushy. You may not use all the stock.
Remove the pan from heat and add lemon zest, lemon juice, and parmesan cheese. Stir well to combine. Add beans and salt and pepper and stir gently. Serve immediately.
Monday, June 22, 2009
Farmers’ Market Feast
Farmers’ markets are one of the hallmarks of spring. The market is a great place to get vegetables and fruits at the peak of freshness. It’s a great way to support the local economy. I love talking to vendors about their products, proudly displayed on tables and in baskets, and asking their advice on how to cook different things. You’ll find salad greens, new potatoes, radishes, turnips, carrots and many other vegetables in abundance this time of year.
Even if you’re not a cook the market may have something for you. Most markets have vendors selling plants, prepared food, fresh bread, jams and jellies, soap or artwork. Farmers’ markets are more than a shopping trip – they’re a great social experience. You can combine meeting up with friends, eating lunch and doing some of your grocery shopping in one trip.
Farmers’ markets are making a resurgence across the country. The United States Department of Agriculture reports that in 1998 there were 2,746 farmers’ markets in the country. By 2008 the number was 4,685. People seem drawn to local food producers for many reasons: the desire to know where their food comes from, to buy from local businesses and preserve local farms, to eat food that is fresher and has more nutrients, to experience shopping in a different way.
After a long winter filled with storage onions and sprouting, browning garlic, it’s a relief to go to the market and see the piles of glistening spring onions and tiny white and purple bulbs of garlic. Of all the things I look forward to in the spring, they’re at the top of the list. Kidney Bean Stew is a great recipe for using both, as well as the hearty greens such as kale that are so prolific this time of year. I got a similar recipe from a dear friend and have modified it over the years. This is a very filling recipe that is appropriate for vegetarians or vegans.
Roasting vegetables has become my favorite way to cook them. The roasting process brings out the natural sugars in the vegetables and makes them sweeter. Like so many good recipes, this one came about my accident. I had a couple roasted vegetables left over from dinner one night. Rather than throw them away I tossed them in with the leftover salad. When I ate it the next day I was astounded at how well the cooked vegetables mixed with the raw greens. I like the cauliflower best, especially when it’s roasted and steamed to make it extra tender. Although the recipe has several steps, none of them are hard. Think of it as making stir-fry. You want to stir the vegetables often to make sure they don’t burn.
This salad is also terrific in the summer with roasted green beans and steamed peas. Try substituting your favorite veggies as well.
Kidney Bean Stew
1½ c. uncooked wild or brown rice
2 t. olive oil
1 small onion, chopped
2 cloves garlic, minced
1 T. fresh ginger, minced
1 28-ounce can crushed tomatoes (preferably fire roasted)
2 15-ounce cans kidney beans, drained and rinsed
½ t. salt
1 small bunch kale, cut into 2-inch pieces
1 t. toasted sesame oil
Cook rice according to package directions. In the meantime, in a large saucepan, heat olive oil over medium heat. Add onion and cook 2-3 minutes, stirring occasionally. Add garlic and ginger and cook until onion starts of soften, 1-2 minutes. Add tomatoes, kidney beans and salt. Bring mixture to a simmer and cook for 5 minutes. Add greens and cook until wilted, another 3-5 minutes. Add sesame oil and stir to combine, then remove stew from heat. Serve over cooked rice.
Roasted Vegetable Salad
2 T. finely minced onion, divided
2 cloves garlic, minced, divided
½ head cauliflower, florets separated
¼ pound sugar snap peas
2 t. olive oil, divided
¼ pound fresh salad greens
Balsamic vinaigrette dressing
In a small saucepan with a lid, heat 1 t. olive oil over medium high heat. When pan is hot add half the onion and garlic and cook, stirring, for about 15 seconds. Add cauliflower and cook until it begins to brown, stirring often. When most pieces of cauliflower have dark brown spots, add ¼ cup water and cover with a lid. Steam cauliflower until tender, about 3 minutes. Remove to a plate or bowl and set aside.
Add additional 1 t. of oil to pan. Add remaining onion and garlic and cook, stirring, for 15 seconds. Add sugar snap peas and cook, stirring often, until peas are crisp-tender, about 4 minutes. Add peas to cauliflower and set aside to cool.
Put salad greens in a large bowl. Add cooled cauliflower and peas and serve with dressing.
Even if you’re not a cook the market may have something for you. Most markets have vendors selling plants, prepared food, fresh bread, jams and jellies, soap or artwork. Farmers’ markets are more than a shopping trip – they’re a great social experience. You can combine meeting up with friends, eating lunch and doing some of your grocery shopping in one trip.
Farmers’ markets are making a resurgence across the country. The United States Department of Agriculture reports that in 1998 there were 2,746 farmers’ markets in the country. By 2008 the number was 4,685. People seem drawn to local food producers for many reasons: the desire to know where their food comes from, to buy from local businesses and preserve local farms, to eat food that is fresher and has more nutrients, to experience shopping in a different way.
After a long winter filled with storage onions and sprouting, browning garlic, it’s a relief to go to the market and see the piles of glistening spring onions and tiny white and purple bulbs of garlic. Of all the things I look forward to in the spring, they’re at the top of the list. Kidney Bean Stew is a great recipe for using both, as well as the hearty greens such as kale that are so prolific this time of year. I got a similar recipe from a dear friend and have modified it over the years. This is a very filling recipe that is appropriate for vegetarians or vegans.
Roasting vegetables has become my favorite way to cook them. The roasting process brings out the natural sugars in the vegetables and makes them sweeter. Like so many good recipes, this one came about my accident. I had a couple roasted vegetables left over from dinner one night. Rather than throw them away I tossed them in with the leftover salad. When I ate it the next day I was astounded at how well the cooked vegetables mixed with the raw greens. I like the cauliflower best, especially when it’s roasted and steamed to make it extra tender. Although the recipe has several steps, none of them are hard. Think of it as making stir-fry. You want to stir the vegetables often to make sure they don’t burn.
This salad is also terrific in the summer with roasted green beans and steamed peas. Try substituting your favorite veggies as well.
Kidney Bean Stew
1½ c. uncooked wild or brown rice
2 t. olive oil
1 small onion, chopped
2 cloves garlic, minced
1 T. fresh ginger, minced
1 28-ounce can crushed tomatoes (preferably fire roasted)
2 15-ounce cans kidney beans, drained and rinsed
½ t. salt
1 small bunch kale, cut into 2-inch pieces
1 t. toasted sesame oil
Cook rice according to package directions. In the meantime, in a large saucepan, heat olive oil over medium heat. Add onion and cook 2-3 minutes, stirring occasionally. Add garlic and ginger and cook until onion starts of soften, 1-2 minutes. Add tomatoes, kidney beans and salt. Bring mixture to a simmer and cook for 5 minutes. Add greens and cook until wilted, another 3-5 minutes. Add sesame oil and stir to combine, then remove stew from heat. Serve over cooked rice.
Roasted Vegetable Salad
2 T. finely minced onion, divided
2 cloves garlic, minced, divided
½ head cauliflower, florets separated
¼ pound sugar snap peas
2 t. olive oil, divided
¼ pound fresh salad greens
Balsamic vinaigrette dressing
In a small saucepan with a lid, heat 1 t. olive oil over medium high heat. When pan is hot add half the onion and garlic and cook, stirring, for about 15 seconds. Add cauliflower and cook until it begins to brown, stirring often. When most pieces of cauliflower have dark brown spots, add ¼ cup water and cover with a lid. Steam cauliflower until tender, about 3 minutes. Remove to a plate or bowl and set aside.
Add additional 1 t. of oil to pan. Add remaining onion and garlic and cook, stirring, for 15 seconds. Add sugar snap peas and cook, stirring often, until peas are crisp-tender, about 4 minutes. Add peas to cauliflower and set aside to cool.
Put salad greens in a large bowl. Add cooled cauliflower and peas and serve with dressing.
Monday, June 15, 2009
Welcome One and All!
Welcome to Everyday Stories About Food. Whether you are a lover of food, a grudging home cook or somewhere in between, there will be something for everyone in this space. Thanks for joining me.
I love food. Perhaps the only thing I enjoy more than eating food is talking about food. I’m an amateur home cook with a passion for all things culinary. I spent one summer as the cook at a summer camp, but other than that my culinary experience is limited to cooking for my friends, family, co-workers and the occasional bake sale. In other words, I have the same level of experience as most people.
As a child I learned the basics of cooking from my mother and grandmother. As I got older I discovered cooking magazines and began experimenting on my own. But I didn’t learn to love food until I was in mid-20’s and met a woman who was a passionate foodie. She was an amazing cook and an equally amazing storyteller. She had a way of describing the process of cooking a dish that made you hang on to every word. The more she talked, and the more I ate, the more food morphed into something else. Eating was no longer something I did to sustain myself three times a day. It became an obsession, an art form that has given me endless hours of entertainment and enjoyment.
Our lives are full of stories. Stories are one of the things that give our lives richness and meaning. Food and cooking are no different. It’s for that reason that I want to tell you stories about food, its origins, and its preparation.
Although we don’t always think about it this way, very few things in our lives are more powerful than food. Along with water and shelter, it is one of the basic things we need to live. A taste or smell can bring back memories of places we’ve been or people we’ve loved. It is an essential part of our culture. It can comfort us in times of sorrow and help us celebrate life’s important milestones. The way we buy it can be a powerful political and economic statement.
This week I will share a couple of my recipes I remember fondly from my childhood. Beef Stroganoff was my favorite meal growing up. My mother made this for my birthday and every time I could convince her it was a good choice for dinner. Most stroganoff recipes are served with noodles but I think this one is delicious over brown rice. Substituting fat-free yogurt for the sour cream lowers the saturated fat in the recipe.
French Apple Crisp is the first recipe I developed on my own. It was a combination of my mother’s apple crisp recipe and a French apple pie recipe from a cookbook. My sisters love this dessert; they often request it when they come to visit.
When you make a favorite recipe this week, or shop at the Farmers’ Market, or share a good meal and a bottle of wine at a restaurant with friends, think about the story behind it. Savor it as much as your casserole, or your salad, or your pinot noir, or whatever you happen to be consuming. It will remind you of the joy that comes with eating good food. Hopefully that joy will stay with you the next time it’s your turn to do the dishes.
Beef Stroganoff
1 small onion, chopped
2 cloves garlic, minced
1 lb. ground beef
1 10-3/4 ounce can condensed cream of mushroom soup
1 6-1/2 ounce can mushroom stems and pieces
½ t. pepper
1 T. dried parsley flakes
1 c. sour cream or plain yogurt
1-1/2 c. cooked brown rice
In a medium saucepan, cook onion, garlic and ground beef over medium heat until beef is brown. Drain grease and return mixture to pan.
Add soup, mushrooms, pepper and parsley. Fill the soup can halfway full with water and add to the mixture. Bring to a low boil, then lower heat, cover and simmer until thick, 10-15 minutes. Stir in sour cream or yogurt. Cook until heated through, 3-5 minutes, stirring occasionally. Serve over brown rice.
French Apple Crisp
For Crust:
1 cup all-purpose flour
½ cup packed brown sugar
6 tablespoons butter, melted
For Filling:
8 small apples, sliced (Granny Smith or other tart apple)
½ teaspoon cinnamon
¼ cup flour
1/3 cup packed brown sugar
¼ cup oats
¼ teaspoon nutmeg
2 tablespoons butter
Vanilla ice cream, optional
In a bowl, combine flour and brown sugar. Stir in butter to form a dough. Press ¾ of the dough into the bottom of a glass 8-inch square pan or pie pan. Reserve remaining mixture for topping.
Place sliced apples on top of crust. Sprinkle apples with cinnamon. In a bowl, combine flour, brown sugar, oats and nutmeg. Cut in butter with a fork or pastry blender until crumbly. Sprinkle oat mixture over apples. Sprinkle remaining crust mixture over oat mixture.
Microwave for 10 minutes. Serve warm with ice cream if desired.
I love food. Perhaps the only thing I enjoy more than eating food is talking about food. I’m an amateur home cook with a passion for all things culinary. I spent one summer as the cook at a summer camp, but other than that my culinary experience is limited to cooking for my friends, family, co-workers and the occasional bake sale. In other words, I have the same level of experience as most people.
As a child I learned the basics of cooking from my mother and grandmother. As I got older I discovered cooking magazines and began experimenting on my own. But I didn’t learn to love food until I was in mid-20’s and met a woman who was a passionate foodie. She was an amazing cook and an equally amazing storyteller. She had a way of describing the process of cooking a dish that made you hang on to every word. The more she talked, and the more I ate, the more food morphed into something else. Eating was no longer something I did to sustain myself three times a day. It became an obsession, an art form that has given me endless hours of entertainment and enjoyment.
Our lives are full of stories. Stories are one of the things that give our lives richness and meaning. Food and cooking are no different. It’s for that reason that I want to tell you stories about food, its origins, and its preparation.
Although we don’t always think about it this way, very few things in our lives are more powerful than food. Along with water and shelter, it is one of the basic things we need to live. A taste or smell can bring back memories of places we’ve been or people we’ve loved. It is an essential part of our culture. It can comfort us in times of sorrow and help us celebrate life’s important milestones. The way we buy it can be a powerful political and economic statement.
This week I will share a couple of my recipes I remember fondly from my childhood. Beef Stroganoff was my favorite meal growing up. My mother made this for my birthday and every time I could convince her it was a good choice for dinner. Most stroganoff recipes are served with noodles but I think this one is delicious over brown rice. Substituting fat-free yogurt for the sour cream lowers the saturated fat in the recipe.
French Apple Crisp is the first recipe I developed on my own. It was a combination of my mother’s apple crisp recipe and a French apple pie recipe from a cookbook. My sisters love this dessert; they often request it when they come to visit.
When you make a favorite recipe this week, or shop at the Farmers’ Market, or share a good meal and a bottle of wine at a restaurant with friends, think about the story behind it. Savor it as much as your casserole, or your salad, or your pinot noir, or whatever you happen to be consuming. It will remind you of the joy that comes with eating good food. Hopefully that joy will stay with you the next time it’s your turn to do the dishes.
Beef Stroganoff
1 small onion, chopped
2 cloves garlic, minced
1 lb. ground beef
1 10-3/4 ounce can condensed cream of mushroom soup
1 6-1/2 ounce can mushroom stems and pieces
½ t. pepper
1 T. dried parsley flakes
1 c. sour cream or plain yogurt
1-1/2 c. cooked brown rice
In a medium saucepan, cook onion, garlic and ground beef over medium heat until beef is brown. Drain grease and return mixture to pan.
Add soup, mushrooms, pepper and parsley. Fill the soup can halfway full with water and add to the mixture. Bring to a low boil, then lower heat, cover and simmer until thick, 10-15 minutes. Stir in sour cream or yogurt. Cook until heated through, 3-5 minutes, stirring occasionally. Serve over brown rice.
French Apple Crisp
For Crust:
1 cup all-purpose flour
½ cup packed brown sugar
6 tablespoons butter, melted
For Filling:
8 small apples, sliced (Granny Smith or other tart apple)
½ teaspoon cinnamon
¼ cup flour
1/3 cup packed brown sugar
¼ cup oats
¼ teaspoon nutmeg
2 tablespoons butter
Vanilla ice cream, optional
In a bowl, combine flour and brown sugar. Stir in butter to form a dough. Press ¾ of the dough into the bottom of a glass 8-inch square pan or pie pan. Reserve remaining mixture for topping.
Place sliced apples on top of crust. Sprinkle apples with cinnamon. In a bowl, combine flour, brown sugar, oats and nutmeg. Cut in butter with a fork or pastry blender until crumbly. Sprinkle oat mixture over apples. Sprinkle remaining crust mixture over oat mixture.
Microwave for 10 minutes. Serve warm with ice cream if desired.
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