Friday, December 30, 2011

Leftover Mashed Potatoes = Shepherd's Pie


Do you ever wonder what to do with leftover mashed potatoes?  You can surely make some potato pancakes, but this recipe is so much better.  It's simply a meat pie with a mashed potato crust.  Also, known as Cottage Pie, it has many variations especially when it comes to the meat selection.  Don't feel limited by what I put in it.  Traditionally, it was made with lamb and those odd looking potatoes which were introduced to England from the "New World".  Of course, then the French , my ancestors, got a hold of the concept and sprinkled in some sweet and savory spices into their version of the meat pie.  (Recipe this Winter)

Shepherd's Pie

1/2 lb. hamburger meat

1/2 onion, chopped  See NOTES.

1 clove garlic, minced

1 peeled carrot, sliced thinly

1 cup thinly sliced mushrooms

2 Tbsp olive oil

1/4 cup red wine or beef broth

2 cups leftover mashed potatoes

grated cheese and paprika for garnish (optional)

Preheat the oven to 400 degrees.  In a large skillet crumble and brown the meat.  Add the onion, garlic, carrot, mushrooms and oil.  Cook through for 10 minutes on medium heat.  Add the broth or wine and simmer for 15 minutes or less.  Meanwhile reheat the mashed potatoes in a small pan or microwave.  (so they will be spreadable)  You may need to add additional liquid, ie. milk or water to soften them up.

In a 2 qt casserole dish put the meat mixture on the bottom and spread the potatoes on top.  Garnish with cheese and paprika for color.  Cover and cook for 20 minutes, then uncover and bake for 10 more minutes.  If you want a crustier finish you can broil the top for a few minutes.

NOTES: For the onion I had leftover honey glazed red onions.  In my opinion, this was the "secret ingredient"  The recipe will be one of the next posts.  It's worth it to make these onions ahead of time and serve them on sandwiches, pasta or in shepherd's pie! 

Wednesday, December 28, 2011

Tiramisu


When the Italians came up with this dessert, they had heaven in mind.  And how can something be so delicate in texture yet be so heavy on the hips!  I've tasted a few variations of tiramisu in my lifetime.  It was probably only when cannolis weren't on the menu.  Tiramisu was my "settle for" selection.  Not anymore!

I made both creations for Christmas dinner and the tiramisu met with more fanfare than did the cannolis.  I would love to give credit where credit is due, however I downloaded this into my file quite some time ago, so I'm not sure of its creator.  It is, by far, the BEST Tiramisu I've ever tasted!

It's not hard to make, so put this on your baking bucket list to try.  You won't be sorry.  It calls for 6 egg yolks.  Save the egg whites for breakfast since you will need to diet after this tiramisu experience! 

Ingredients:

6 egg yolks

1 cup sugar

1 1/4 cup mascarpone cheese

1 3/4 cup heavy whipping cream

2 12 oz packages of Italian lady fingers

1/2 cup cold espresso or strong coffee

1/4 cup coffee flavored liqueur (I used hazelnut Kahlua, this time)

1 tbsp cocoa for dusting

Combine the egg yolks and sugar in the top of a double boiler, over boiling water.  Reduce the heat to low and continue to cook for about 10 minutes, stirring constantly.    They should be lemon colored and thick.

Add the mascarpone to the yolks and combine well.  In a separate bowl, whip the heavy cream until stiff.  Gently fold into the mascarpone mixture and set aside.

Mix the coffee with the liqueur and place in a glass pie plate.  It's easier to dip that way.  Dip the ladyfingers briefly on both sides.  Do not allow them to soak!  Arrange the ladyfingers in the bottom of a 8 or 9 inch square glass baking dish.  I used 14 on each layer. (2 rows of 7 )  Spoon half of the cream mixture on top and arrange one more layer of ladyfingers.  Repeat with another layer of the mascarpone mix.  Refrigerate for at least 4 hours.  I chilled mine overnight (recommended). 

The last bite!!

Monday, December 26, 2011

Holy Christmas and Holy Cannoli!


Christmas came and went as I spent the day with the people who are near and dear to me.  This was the "first" year that I had Christmas  Day dinner at my home, so I had to do it up good!  Unfortunately, (or maybe not) I had a few recipes I wanted to experiment with.  I know it's not the time to have a "science project" in the kitchen, but who better to practice on, but family.  They are the most forgiving!

So as the "chaos" began in the kitchen, many family members (my elves) stepped in to help with the finishing touches.  We had the "cannoli man"  dipping cannolis in chocolate and crushed pistachios,  my son, so expertly mashing the potatoes, and my mother did dishes as we went.  She said she loved to do them because it sooths her tired hands.  Okay, I won't argue with that.  Thanks to everyone we pulled it off.  The menu consisted of roasted prime rib (my first, although very easy), garlic green beans with bread crumb topping, slow roasted red onions basted with a honey butter balsamic glaze, cheesy mashed potatoes and sauteed mushrooms.  Whew!  For dessert we had grandma's fudge, homemade tiramisu (in a future post) and cannolis.  Hope you enjoyed your Christmas, as we did! 



The "Cannoli Man" putting the finishing touches on!
 For the cannolis I bought the shells from a local Italian restaurant.  Much easier that way.  One of these days I'll make the shells...I have the forms, already.  The filling was adapted from Emeril Lagasse, but a few changes were made...MUST experiment, you know!

Ingredients:

1/2 cup heavy cream

1 pound of ricotta cheese

1/2 cup powdered sugar

2 tsp of Amaretto or any favorite liqueur

1/2 cup mini chocolate chips, for filling

1/4 tsp orange zest or a dash of orange flavoring (optional, but recommended)

1/2 cup more for melting

1/4 cup chopped pistachios

In a medium or large mixing bowl, whip the heavy cream.  Gently fold in the ricotta with a spatula.  Fold in the sugar, liqueur, chocolate chips and orange zest.  Mix well.  I made the filling the day before so the flavors would intensify.  Stuff the cannolis using a pastry bag, if possible.  Dip the ends in melted chocolate and then crushed pistachios and serve. 

Thursday, December 22, 2011

Christmas Fudge and Baking with Mom


If I'm not traveling, the next best place I'd like to be is in the kitchen, especially when it involves chocolate!  What makes it even more special is baking with my mom.  There is always time to do that, so when she called, I arrived ready, eager and willing to make that silky chocolate decadence, fudge.  The kind that melts in your mouth.  Good thing she only makes it around Christmas or this girl would be a happy blimp!

My mother has made this almost every year, for as long as I can remember, and this time I wanted to help out.  I had no idea it was so simple.  On the other hand (no pun intended) my dad usually makes his Czech bread.  Since he'll be "on the mend" from carpal tunnel surgery, today, I MAY bake a similar recipe of Italian Bread.  We'll see...  Until then, make this "fantasy fudge" for Santa or your family.

Ingredients:

3/4 cup butter

3 cups sugar

2/3 cup canned evaporated milk

1  12 oz package of semi sweet chocolate chips

1   7 oz jar of marshmallow

1 tsp vanilla

1 cup chopped nuts (optional)  We made both!

Combine the sugar, butter and milk in a 2-3 qt saucepan, stirring constantly until it starts to boil.  Remove from heat and stir in the chocolate chips, vanilla and marshmallow.  Mix well.  If you're using nuts, add them.  You can put in a greased (with margarine or butter) 9x9 glass pan, for thicker fudge.  Or you can use a 13x9 pan for thinner.  Cover and chill until firm and cut into squares.  Yum!

Monday, December 19, 2011

Christmas Cranberry Nut Bread


For some reason I've found it hard to get into the Christmas "groove".   I consider Christmas to be a serene although festive time to reflect on the past year, spend time with family and bake.  Maybe that's boring to some, but I can't seem to get into the whole "shopping frenzy".  I don't like to shop during the year...why would I want to do it now?!  Is Christmas really about shopping and presents?  I don't think so!  Am I the only one who feels this way?  Can't we be kind and cherish one another without gifts?

This week  I'm beginning to bake.   That's what I tend to do when I feel the stress creeping in.   Last week's goodies were just practice, with molasses spice cookies and fruited truffles.  Traditionally, I've made pumpkin bread to wrap and give out and assorted cookies.  A few years ago a friend of mine made this, so I thought I'd try it.  This cranberry nut bread has a few redeeming factors, that is, healthy ingredients.   Just close your eyes as you pour in the 1 cup of sugar. (Then it doesn't count, right?)  The orange juice, cranberries and nuts will counteract that sugar indulgence!

Ingredients:

2 cups all-purpose flour

1 cup sugar

1 1/2 tsp baking powder

1 tsp salt

1/2 tsp baking soda

3/4 cup orange juice

1 tbsp grated or zested orange peel

2 tbsp shortening

1 beaten egg

1 1/2 cups cranberries, frozen or fresh, chopped

1/2 cup chopped walnuts or pecans

Preheat the oven to 350 degrees.  In a bowl add the dry ingredients, stir then add the orange juice, peel, shortening and egg.  Blend it well, and stir in the cranberries and nuts.  Pour into a greased loaf pan (or 3 mini loaf pans)  Bake for 55 minutes (or about 45 for the minis) or until a toothpick in the center comes out clean.  Cool and remove from pan.  Wrap as gifts or have them ready for guests.  These should also freeze well.  Enjoy!

Friday, December 16, 2011

Quilt-Free Fruited Truffles


It appears as if I never do any baking.  The fact is I don't produce enough baked goodies to become good at it.  I try.  But, another reason you don't see many decadent treats on this blog is because I'll  have to eat them.  Someone has to do it! 

Last week my first Christmas cookies slid out of the oven.  They're gone!   I followed a recipe from a book I just finished, "The Christmas Cookie Club", by Ann Pearlman.  It's worth the read.  Instead of shelving it, I chose to make a few of the cookies, the molasses ginger crisps (they were amazing) and the fruited candies (similar to my amaretto balls, but without the guilt).  I changed some of the ingredients (of course) and this is what I came up with.  Enjoy!

Ingredients:

1 cup each of raisins, dates and prunes.  (I used 3/4 cup golden raisins and 1/4 cup regular raisins...I ran out)

1 cup walnuts or pecans (I used walnuts)

1/2 cup crystallized ginger

1 Tbsp amaretto

For rolling, I used confectioners sugar and  cocoa.

In a food processor, combine the fruit, nuts and ginger.  Pulse until well blended and the mixture comes together (in a big clump)  Add the amaretto (optional) and pulse to mix in.  With wet hands make walnut size balls.  Roll into the topping of sugar or cocoa.  Refrigerate for later.  Makes approximately 36.

NOTE: If you or children are allergic, you may want to try crushed vanilla wafers instead of nuts!

Tuesday, December 13, 2011

Pumpkin Soup - A Bobby Flay Throwdown!


After looking for that "perfect" pumpkin soup recipe, I stumbled upon this one adapted from the Mesa Grill Cookbook by Bobby Flay.  My lonely fairytale pumpkin sat idly by while I cooked and created without it.  As luck would have it, my pantry produced the exact ingredients I needed to make this version of Fall goodness.

So, with the help from Mr Flay and a few minor changes I came up with the best pumpkin soup I've had in a long time.  What's nice about it is that you can literally "throw" it together in a matter of minutes.  This would make an excellent start to your holiday meal because you can make it, refrigerate and reheat it a day or two later.  And it will be better leftover!

Ingredients:

4 cups chicken broth

3 cups pumpkin puree

2 tsp ground cinnamon

1 tsp ginger

1/2 tsp allspice

1/4 tsp fresh nutmeg, grated

2 TBSP honey

3 Tbsp maple syrup

1  tsp minced chipotle pepper in adobe (canned)

1/2 cup fat free half & half (you have to cut back somewhere)

salt and pepper to taste

garnish with rosemary, garlic flavored rustic croutons and a little parmesan cheese.

In a large pot, boil the broth.  Add the pumpkin and the rest of the ingredients except for the half and half and the garnish.  Reduce the heat to a simmer and continue to cook for about 30 minutes.  During the last 5 minutes, stir in the half and half. Then garnish and serve.  Serves at least 4 adults.

Sunday, December 11, 2011

Fruited Pork Tenderloin


I'm not a big fan of pork, ordinarily, so I don't know what came over me as I threw a tenderloin into my shopping cart recently.  My repertoire of pork entrees in the past was rather nonexistent.  I remember serving pork chops smothered in cream of mushroom soup with onions to my family. I figured that was a good way to disguise them!  Sometimes it would be an occasional pork roast so I could have leftovers for a chili verde which is "out of this world", delicious!

Then, I did a little research into my Czech roots and found pork to be prevalent on the table, along with dumplings and cabbage.  I better learn to love it, or at least, cook with it more often.  Some neighborhood friends invited us to their home this summer and she fixed pork tenderloin, grilling it  on the barbecue.   The tenderloin had an Italian twist, with mascarpone/pesto filling  on the inside, and it was done to perfection!  I attempted to replicate it, but was not very successful.  (I guess I should have asked for a recipe)

Vi's barbecued pork tenderloin

This fruited pork tenderloin is a culmination of different ideas "rolled" into one.  It's definitely worth the effort!

Serves 4

1 lb pork tenderloin

salt and pepper

prunes - about 10, cut up (from a package)

fresh thyme leaves, 2 Tbsp + sprigs for garnish

1 egg

2 Tbsp spicy brown or horseradish mustard

1/2 cup seasoned breadcrumbs

2 tbsp olive oil

1 cup chicken broth

2 Tbsp butter

Slice open or butterfly the pork.  Pound with a mallet to tenderize.   Salt and pepper the inside and outside.  Place the prunes in the middle along with the thyme leaves.  Roll it up and secure with string.  Beat the egg and mustard in a pie pan.  The breadcrumbs will be in another pie pan.  Heat an oven proof or roasting pan on the stove top.  Add the oil.  Dredge the pork loin in the egg mixture and coat with the breadcrumbs.  Brown in the oil, on all sides.  Add the broth and butter to the pan.  Add the extra sprigs for garnish and flavor while roasting. 
Before adding to oven

Place in a preheated (350) oven and roast for another 30-35 minutes, turning once during the process.  Remove from the oven when the internal temperature reaches at least 170 degrees.  Let it "rest" for 10 minutes and then slice.  Serve with spaetzle or dumplings and Grandma's red cabbage.

Thursday, December 8, 2011

Spicy Chicken Posole Soup


This soup "happened" out of sheer laziness on my part.   It's because I didn't feel like going to the store for a few items.   I'd rather stand in my pantry and make do with what's on hand.  These have proven to be some of my best meals, and surprises!

I admit I do have a well stocked pantry, sometimes lacking certain items, but never key ingredients.  I always have items I can quickly turn into soup.  This week, and every week since August (diet plan months) I've stocked up on precooked chicken breast and it came in handy for my soup.  You can throw this spicy soup together in a matter of minutes, but it's even better the next day.

Ingredients:

2 Tbsp. oil

1/2 yellow onion, chopped or sliced

2 garlic cloves, finely chopped

15 oz. can of black beans (rinse well)  You can also mash about 1/3 of the beans before adding.

1 chipotle chili in adobe sauce, minced

2 tomatoes, canned or fresh  peeled and chopped

4 cups of chicken broth

1 chicken breast, precooked and shredded

1 15 oz. can of hominy (rinsed well)

large handful of chopped cilantro

dash of sea salt

tortilla chips for garnish (optional)

queso fresco cheese crumbled for garnish (optional)

In a large stockpot saute the onion in oil until soft, add garlic, and throw in the rest of the ingredients except garnishes.  Bring to a boil, cover and reduce heat.  Simmer for about 1/2 hour or less.  You can easily cool and refrigerate for the next day or make it in the morning to serve for diner.  It's better "leftover", I think.  You be the judge and let me know !  Love to hear from you...Ole!

Tuesday, December 6, 2011

The "Best" of Hawaii - Part Two


Venturing out from the coast one day, after snorkeling first, of course, we went in search of King Kamehameha's birthplace.  Our first stop was at an upcountry town called Waimea or as the locals called it, Kamuela.  The landscape quickly changed as we climbed our way into "cowboy" country.  Rolling hills, cooler weather and the largest cattle ranch, Parker Ranch, in the United States calls this area home.    The town of Waimea hugs the base of Mauna Kea, elevation, 13,796.  Yes, this is where you can snow ski in the winter!

We stopped, briefly at a farmer's market that was closing up shop.  One of the remaining vendors was "Pies in Paradise", manned by Fred and his lovely wife.  In his display case was sweet potato pie, chocolate macadamia nut pie, pecan and the one hubby chose, pumpkin pie.  We shared a slice, (what a tease) and it had to be one of the best I've tasted.  We vowed never to tell my mom who makes the best pumpkin pie in the U.S. on the mainland!  But, my mom makes hers with lots of love as an ingredient!


Fred and his pies!


We continued on, over the hilly eucalyptus lined road which reminded me of Monterrey, California.  A few miles ahead and we were in the tropics with lush palms, vine covered trees and waterfalls cascading from the hills.   The road hugged the coast but  only glimpses of the ocean were seen because  the dense foliage blocked the view.  The last stop (dead end) before we headed back for the day was Waipio Valley.  This is where I regret we didn't have our hiking shoes and clothes on.  The Waipio Valley is a sacred private area not easily accessed, except by 4 wheel drive, guided ATV's, horseback or on foot.   Just gazing at its beauty had to be enough, this time.  The only thing that would have made the area more majestic would have been  a misty rainbow framing the cliffs.  But wait! 

From the lookout at Waipio Valley

The rainbow appeared outside of Waimea town


As we drove a different way back to the resort, we took the high country road perched upon a ridge overlooking the ocean, where on a clear day, views appeared  of Haleakala on nearby Maui.  This was actually voted "the most beautiful drive in the world" by Travel Magazine.   Highway 250 dropped down into an area called Hawi-Kapaau, a small quaint Hawaiian town, the birthplace of the King Kamehameha. (the first one)

We continued back to our resort in anticipation of another awesome sunset!  Every day in Hawaii is a wonderful day!  More to come!

Sunday, December 4, 2011

Sea Scallops with Roasted Red Pepper Sauce


I very rarely get tired of eating seafood.  To have such a love for fish or seafood, for me, much be inherent.  I know that the more I eat the more weight I drop.  Maybe it's because it's one of the best sources of protein, or maybe it's my body type or blood type that determines how "agreeable" it is to me.  I'm quite familiar with all those books and diet plans...(Eat this and not that, the 7-day, 10 day or 17 day diet, Southampton, Palm Beach, etc, etc.)  It's enough to make you crazy!

  I  regret that I don't live closer to the ocean where FRESH fish is more plentiful...but, there's still time!  At least 6 months out of the year in a more tropical setting would be ideal!  I need to work on that...Any ideas...writing or travel assignments, cooking classes in the tropics,  perhaps??

This recipe came about as I was on my current eating plan.  Yes, I'm still watching it, except for Thanksgiving when everyone watched me shovel it in!  Including pumpkin pie, no whipped cream.   The next few days I reverted back to square one and lost it all, so that one gluttonous day was worth it!

If you like seafood, try this one.  Scallops are so simple to cook and you can adorn them with creative sauces like this roasted red pepper one.

 1 roasted red pepper, peeled and seeds removed (I like to roast my own instead of bottled)

1 Tbsp olive oil

1 garlic clove, minced

1/4 cup chicken or vegetable broth

dash of sea salt

dash of sugar

dash of crushed, dried rosemary (optional)

1 Tbsp Fat Free half & half
 (If weight isn't a challenge, by all means use regular or heavy cream!)

Add all ingredients to a small saucepan.  Cook for about 10 minutes on medium heat, stirring.  Put the mix into a blender and puree.  Serve immediately or return to pan and keep on low until ready to serve.

The scallops only take about 4 minutes to cook.  The secret is to buy the large dry sea scallops.  Wash and dry with a paper towel.  Heat the saute pan to high heat, to the point of it beginning to smoke.  Quickly add  a small amount of butter, followed by the scallops.  They will begin to sear and caramelize on one side.  Don't turn them for 2 minutes.  Turn and continue for another 2 minutes.  Put onto a serving platter and drizzle the red pepper sauce on or around it.  Very yummy and sinfully simple.

Wednesday, November 30, 2011

The "Best" of Hawaii - Part One


To me, traveling to other parts of the world is like meeting your best friend for the first time.  Always exciting, and creating memories that will last a lifetime!  I have to admit, I get a little crazy when it comes to picture taking, though.  Is it normal to amass over 500 images during a one week vacation?  For me, nothing less!  It's just my way of cherishing and being able to "remember" it all.

Our trip to the Big Island was no different.  This was our 4th time to the Hawaiian islands and after much "research" we decided to stay on the big island for several reasons.  First, we've never been there.  That's good enough reason for me!  Second, our traveling friends had already booked their trip, choosing to stay in a wonderful condo complex south of Kona, a bustling mecca for shopping and restaurants.

We chose to stay in a resort complex (no cooking for me, this trip) further up North on the sunny Kohala coast, about 30 miles from the airport.   We drove up the coast, and scanned the landscape, all the while thinking it looked alot like Nevada.    Area 51 meets Hawaii!   It was the remnants of huge lava flows with sparse grasses struggling to stay alive.  Wow...not lush like you would imagine Hawaii to be.  What we found out later was that the big island has several micro climates and you didn't need to drive very far to experience them.

Our hotel, the Hapuna Beach Prince Resort, was a lovely property.  What made it special, though, was the beach setting.  Serene, quiet, romantic, and very relaxing!  Exactly what we needed.   Each day we wandered down to the beach and took our daily walk, sometimes taking a morning dip in the warm crystal clear water.  Standing knee deep you could see the schools of fish swim by.  The perfect way to start the day.

Most days we snorkeled which is one of my favorite activities in the world!  On days when we chose to sight see, we'd throw the snorkel stuff in the back of the car, just in case!   One of the "hidden" snorkel spots we found was less that 2 miles away, called Puako Bay.  We took the road less traveled, to the left, which took us through a charming community, general store, marina and a spot where mostly scuba divers entered the water.   The access to the water was easier than it looked.  At first glance, I hesitantly waded into a sheltered hole surrounded by sharp lava rocks.  This tiny entry, about the size of a hot tub, made it super easy.  Of course, the locals explained the best way to enter so our bodies would not be shredded against the razor sharp rocks, and prompted us to try it.  Very much worth the effort.

On another day, we took the road to the right where a trail led down to a gorgeous crescent shaped beach, secluded, except for Sundays.  The snorkeling there was some of the "best" I've ever done.  And the reward was being able to swim with a sea turtle!  Very cool!

I'll have several posts on our recent vacation in Hawaii.  There was so much to see and do.  Here's a few of my favorites:

The BEST snorkeling beach was Puako Bay

Puako Bay


The BEST walking sandy beach was right outside our door, Hapuna Beach.

Hapuna Beach


More to come....

Monday, November 28, 2011

Build a Better Beer Bread


My son called the other day to get this recipe.  I have it in my "archives" and forgot about it until now.  It's funny how food conjures up the memories as does music.  I can remember many nights when we had this doughy bread to accompany soups and stews.  It just seems to complete the meal.  Picture and baking credits go to him for this post.  He is a much better cook than me.  Looks good, Jeremy..I can almost taste it!  

 Bread is one of my comfort foods (next to chocolate).  Although, I don't claim to be a baker, this recipe is virtually fool proof!   It only has three ingredients, so there's not much room for error!

Best Ever Beer Bread

3 cups self rising flour

3 Tablespoons sugar

1 can or bottle (12 oz) WARM beer

Mix all the ingredients in a large bowl and let it sit for 15-20 minutes.  Dust a greased loaf pan with flour.  Bake at 350 degrees for 1 hour.  After 50 minutes, brush the top with butter and continue to bake for the remainder of time.

Saturday, November 26, 2011

Sunday Gravy for that Pasta of the Month


A little over one year ago, I vowed to come up with a bolognese sauce that would rival the one that Zeno made for us in Costa Rica.  Of all places, I had the best lasagna I had EVER tasted in the coastal town of Tamarindo.  As I savored each bite I tried to "pick it apart" and make a mental note of the ingredients.  I probably should have just asked for the recipe.  But, as some of you know, some of the best cooks do not rely on a recipe.  And if you are lucky enough to receive the recipe, chances are a key ingredient has been conveniently (of course, not intentional) left out!

So, a few months ago, I came up with another attempt for the best bolognese sauce.  Although it was tasty, I can still improve on this.  Maybe next time some tomato paste to thicken it up and perhaps some more meat, even  panchetta? 

For now, this will have to do.  This recipe made enough sauce for several meals, so you can package it into 2 cup servings, or so, and freeze until you need it.


Zeno's lasagna...my inspiration

Eggplant with bolognese sauce

Sunday Gravy

1/4 cup olive oil

1 lb mild Italian sausage, removed from casings and crumbled

1-2 veal chops

3 cloves of garlic, crushed

15 oz. tomato puree

28 oz tomato sauce, plus 1 can of water

28 oz whole peeled tomatoes, hand crushed

large handful of fresh chopped parsley

large handful of fresh chopped basil

1 tsp fennel seed

1 tsp red pepper flakes

1 tsp oregano

In a large stock pot, brown the sausage in the olive oil.  Remove from the pan and set aside.  Now, brown the veal chops and set aside.  Throw in the garlic through the oregano ingredients. Stir and cook for about 30 minutes.  Add the meat back in and at this point I added 3/4 cup of pork tenderloin chunks.   Bring to a boil, cover and reduce the heat to simmer for about 5 hours or longer.  The meat should be falling off of the bone.  Remove the veal bones and shred any big pieces. 

Serve over your favorite pasta.  Enjoy!

Wednesday, November 23, 2011

Are You Ready for Thanksgiving?


Are you ready to give thanks?  I am...I have much to be thankful for this time of year and actually every day of the year.  I have my wonderful family, friends, and my health!  It's not all about "the turkey" or the shopping experience on black Friday, which I'm proud to say I've NEVER  participated in!

This year we go to Grandma and Grandpa's home for the Thanksgiving meal.  I would have liked to have it here (with my new kitchen remodel, and all), but it's easier for everyone to come together at my mom and dad's.  Besides, I don't want anything to happen to the stuffing making process!   My dad does it right!  In my world, it's the best.  In my husband's mind, his mom's stuffing is the best..that's what he grew up with. 

For our first Thanksgiving as newlyweds, I called his mother to get the "recipe" for this stuffing.  I wanted to carry on his traditional stuffing recipe.   Let's just say , it was a major fiasco!  (It's definitely a story for the book.)  I still have those instructions on an index card!

My "task" is to make the mashed potatoes, maybe some rolls and the appetizers.  I'll probably be fixing pears with caramelized onions on puff pastry sprinkled with a bit of fontina cheese.  It's simple but tastes as though you've spent alot of time in the kitchen...NOT!  Whatever you decide to make, enjoy the moments and the people that God has put into your life, for a reason, and by all means, you should start with the pumpkin pie!  Happy Thanksgiving everyone!

This is a remake appetizer with a few "twists" in the future!

Ingredients:

2 T butter

1 c onion, thinly sliced
1 pear, peeled and thinly sliced and cut
1 T fresh thyme, minced
1 puff pastry sheet
1/4 - 1/2 cup Parmesan, fontina or Gorgonzola would be good

Preheat oven to 375 degrees.  Thaw and unwrap pastry.  Cut into 16 squares and then cut again diagonally, making 32 triangles.  Place them on a sheet pan.  In a frying pan, melt the butter and add the onions.   Cook until caramelized or barely browned.  Add the cut up pears and half of the thyme.  Cook for about 10 more minutes.  Set aside to cool a bit.   Spoon a small amount of pear/onion mixture onto each triangle.  Sprinkle with remaining thyme and cheese.  Bake for around 15-20 minutes.  Cool slightly and serve. 

Sunday, November 20, 2011

The Return from Paradise - An Overview


I apologize for the lapse (over 1 week) in writing.  I guess when I arrived in Paradise last week, I never realized how fully I would decompress and relax.  It's hard not to do on the Big Island, Hawaii or any other Hawaiian island, for that matter!  I can't think of a better way to start the snowy season.  Yes it's snowing outside as I write!

I have to admit, I was slightly hesitant to visit the "Big Island" only because we are so fond of Kauai, the lush and tropical "garden isle".  You cannot base your decision on first impressions, though!  As we landed near Kona the landscape was similar in every way to the moon or what I would imagine the African Serengeti to be.  Crunchy looking black lava fields dotted with an occasional tuft of grass for miles to the North Kohala coast.

Going through lava fields near airport

We chose to stay in a hotel/resort, the Hapuna Beach Prince because of its proximity to the largest crescent  shaped walkable beaches on the island.  We were not disappointed as the view was breathtaking.  Every morning we wandered onto the beach to walk or snorkel.  What a way to start the day!

Some days we jumped into the car and took off in a different direction to get a better sense of the island.  We LOVE to explore!  The big island is very diverse in landscapes and micro climates.  If you want to go into the tropical jungle it's a mere 20 miles away.   Upcountry Waimea town is an area where grazing cattle roam the rolling green hills of the largest cattle ranches in the US, Parker Ranch.

Lush Hawaii on the Hilo side

A few more miles to the East and you're on the other side of the island, the rainy side, with the lushness of Kauai.  It also seems more native and old Hawaii style, no resorts to be found.  Heading south from there you continue until you arrive in Hilo, a large, but quaint, town. 

Not to be missed was the volcano region of Kilauea, classified as very active.  We hiked the crater rim trail (partially) for about 3.7 or so miles, an easy walk.  Another interesting sight nearby was the lava tube trail and rain forest area.

Active volcano

Busy Kailua/Kona was south of the airport, a funky shopping mecca and haven for nice fairly reasonable restaurants.  If you like to shop, this is the place.

Stay tuned for my "best of" picks while we were on the Big Island.  Aloha!

Friday, November 11, 2011

Where in the World?

Signing in from a secret place!  See if you can guess where we are.  Bali? No.   Thailand?  No, but it would be nice!  Costa Rica?  Been there, although I would go back.  France?  Not yet!  Keep guessing!    Mexico?  hmmm....

I'll let you know in a few days...
Could it be Australia?


Maybe Ecuador?

Does this confuse you?  These run wild in the area! You had better hide, big guy....Thanksgiving is right around the corner!

Tuesday, November 8, 2011

Italian Chicken Sausage Soup


I never thought I would look forward to a meal like this but it's been a long time coming.  This week I'm slowly adding foods back into my diet.  Beans are one of them and so is chicken (healthy) sausage.   I 've made a version of this in the past but one of the ingredients is white wine.  I know most of it "cooks off" but I didn't want to chance it.  FACT: Wine is proven to make me gain weight. 

The recipe I created contains ALL foods I can eat at this point.  And still lose weight or at least inches.  It tasted amazing, especially when it's 40 degrees outside!

Ingredients:

about 5 chicken Italian sausages, cut into bite size pieces

1/2 yellow onion, chopped

3 cloves garlic, chopped

1 Tbsp olive oil

4-5 Roma tomatoes cut up

2 cans cannellini  (white) beans, rinsed well

1 large handful or about 1-2 cups arugula (or you can use spinach or chard)

4 cups chicken broth

1 cup water

1 handful chopped fresh basil

In a large soup pot brown the sausage in the oil.  Add onions and garlic and cook for 2 minutes on medium heat.  Then, add the rest of the ingredients, bring to a boil, cover and turn down the heat to simmer for about 45 minutes to an hour.  Serve with grated cheese or plain.   Healthy, filling and extremely easy! ...serves 4 adequate servings.

Sunday, November 6, 2011

Breakfast of Champions


Years ago, when I was a working woman, I would rush out of the house, baby boy in tow and make a mad, sad dash to drop him off at the baby sitter's house.  I proceeded to drive on to "the job", most of the time in tears, because I had to leave him, not even giving a thought to breakfast, the most important meal of the day.  Some days, I'd have time for a piece of toast, or cereal but most of the time I'd grab another cup of coffee and wait until lunch.

Lunch was usually leftovers, which is not a bad thing.  We saved money as a couple, that way.  What a concept!  As the years passed and our bodies changed, my husband and I became more health conscious.  We always started our day with a good breakfast.  Weekends, at least Sunday, when I had a day off, I'd make a special meal.  French toast, pancakes or eggs!

Lately, however, my breakfast of champions has been severely lacking in flavor but amazingly enough, I don't get hungry until hours after.  The secret...egg whites!  So, by consuming almost 55 days worth of egg white breakfasts with a small portion of fruit, I've dropped 21 lbs!  I have to admit, I miss my oatmeal! 

Now it's maintenance time for a month or two.  Getting through the holidays will be a challenge because I love to cook and bake this time of year.  We will see how it goes!  In the meantime here is a couple pictures of breakfasts...what else?

Apricot Pancakes

Lavender Pancakes

Breakfast out - a rare treat!

Same restaurant - Sunrise cafe

Wonderful Mother's day!

Breakfast in Loreto, Mexico

Friday, November 4, 2011

Cocoa Crusted Scallops with Citrus Sauce


The other night I came close to "the edge".  I was craving chocolate in the worst way!  Remedy..chocolate scallops.  Sounds kind of gross but actually only a hint of cocoa was detected.  Just a little tidbit...there is such a beast as chocolate scallops.  On my last year's trip to Costa Rica, it was one of the local delicacies!  I never got to try them but they don't taste like chocolate...sorry!  Just a name!

So, back in my kitchen, I experimented with a few ingredients to come up with a beautiful scallop dish. (that I can devour and lose weight doing so)

Chocolate Scallops with Citrus Sauce

About 9-10 dry sea scallops (the large ones)

1 Tbsp olive oil (for scallops)

1 Tbsp butter (for scallops)

1-2 Tbsp cocoa powder (optional - I experimented on 2 scallops this way)


Sauce

1/2 Tbsp olive oil

1 clove garlic, minced

1 1/2 Tbsp orange zest

1 tsp grated ginger root

1/4 cup chicken broth

2 Tbsp FF half & half

1/2 tsp truvia sweetener

pinch of salt

pinch of saffron threads (optional)


Wash and dry the scallops with a paper towel.  Sprinkle a little sea salt on them and set aside.   Make the sauce first since the scallops only take a few minutes to cook.

In a small saucepan  on medium heat, pour the oil.   Add garlic, and after 1 minute,  add the zest, ginger and broth.  Stir and heat just until it starts to boil.  Turn down the heat and add the salt, saffron and half and half, while stirring.  When it starts to thicken remove from the heat and start the scallops.

Dust the scallops with the cocoa powder, if using.  In a large skillet add, oil and butter and turn it up to high.  Watch carefully.  You'll add the scallops before the oil/butter starts to smoke.  The pan needs to be hot to develop that nice crust.  Turn the heat down slightly and cook on one side for 2 minutes, turn and cook for another 2 minutes.  Done.  Plate them and drizzle on the heated  citrus sauce.  Yummmmmmm!  You have a gourmet dinner for a fraction of the cost and time!  Enjoy!

The chocolate ones are the darker "experiments"
Disclaimer: If I had not been "on a diet", these could be a little more decadent with the addition of butter and heavy cream in the sauce, but try these first!

Tuesday, November 1, 2011

Lentils and Oxtail Soup


Lentils and what!??   Oxtails!!  Just the thought of these could send you running to the vegetarian isles of the supermarket.  But,  don't knock them if if you haven't tried them.  Getting past the appearance is the hard part.  The key to making these oxtails is to slow cook them for many hours until the meat falls off of the bone.  And if you're still a bit squeamish, just prepare the soup without the meat or substitute some portabello mushrooms for a hearty flavor.

I did not make this soup in a crock pot but I highly encourage it.  You can throw everything in, turn to high for at least 5-6 hours (or on low for about 8).  When you get home from work, dinner will be ready to serve, providing the house doesn't burn down.  It's kind of like leaving the coffee pot or the curling iron on when you leave the house.  Thank God for the technology that automatically turns appliances off now!

The inspiration for this dish came from my grandmother on my father's side.  She would bring either this piping hot dish or her dumplings and/or braised red cabbage.  I don't think I knew what I was eating back then.  All I knew was that it sure tasted great!

Lentil and Oxtail Soup Serves 4

Ingredients:

a drizzle of olive oil

about 4 oxtails

1/2 chopped onion

2 cloves of garlic, chopped

1 cup chopped mushrooms

1 chopped carrot

1 bay leaf

1 cup lentils

1 cup beef stock or broth

3 cups water

salt and pepper to taste

In a large stock pot brown the oxtails in the olive oil.  Add the garlic, onion,  mushrooms, and chopped carrot,  stir and saute about 1 minute to marry the flavors.

All ingredients in, ready for the cooking time

Add the remaining ingredients, bring to a rolling boil, cover and reduce the heat to simmer.  Cook for approximately 1 1/2 hours.  (On this stove top version the meat will not fall off the bone.)  If using the crock pot method, just throw it all in, stir and turn on.  (Yes, the meat slides off the bone.) Serve with crusty bread, tortillas or cornbread.  

Some variations to the oxtails could be chicken, different sausages or a vegetarian version using veggie broth.  Your choice!

Saturday, October 29, 2011

Sooo Very French Chicken Leek Soup


A while back I began reading a book called, "French Women Don't get Fat".  The title intrigued me, however I only browsed through the first three chapters and set it aside.  I'm revisiting this book because 1) I'm French 2) I got chubby,  3) I like reading the same genre for which  my book will be, and finally, because I lost weight after following one simple trick.

In the book, the author struggles with her weight, especially after spending a year in America.  The land of plenty!   Long story short....when she returned to France several pounds heavier she began to evaluate her habits and findings.  For me, it was interesting reading and I identify with many of her ideas and ways of eating and preparing food. 

The one "trick" to jump start her weight loss regime was "Miracle Leek Soup".  The other day I had a slab of chicken, leeks in the crisper drawer, loads of spinach, garlic etc., so I adapted her recipe to create my own soup hoping for a miracle!  This was better than I thought it would be and to create the "mood",  I sat down in my formal dining room and "really" focused on the midday meal, another pointer from the book.   The serendipity was that I lost a full pound the day after.  Hmmm...I guess I'll finish the book now.

French Chicken Leek Soup

2 servings

1 large chicken breast, previously cooked, baked, broiled or boiled and shredded

2 leeks, green ends removed, cleaned.  You'll be left with a 4 inch size piece.  Slice thinly.

1 Tbsp olive oil

2 garlic cloves, minced

2 cups chicken or vegetable broth

1 cup water

2 handfuls of spinach

1 tsp coriander (optional)

a couple drops of chipotle hot sauce (also optional, but adds a nice heat)

In a heated saucepan put the oil in , then garlic and leeks.  On low heat, soften but do not brown.  Add the remaining ingredients, bring to a boil, lower the heat to simmer, cover and cook for about 20 minutes or longer.  There you have it!  It's even better the next day!

Wednesday, October 26, 2011

Peach Pie Smoothie


Yes, I admit it.  I am a foodie.  I have files of recipes that I have tried and others "waiting in the wings".   As part of the kitchen remodel, I decided to purge most of the ones I knew I'd never try and really made a dent in them.  But,  my "to do" cooking file is getting bigger by the minute as I wait and wait to be able to bake or cook.  It's kind of a bucket list in the cooking arena, if you will.  I don't have a bunch of cookbooks, surprisingly enough.  I create most of my own recipes.  On the short list is ginger ice cream, cocoa seared scallops,  homemade limoncello, sweet polenta pizza and pumpkin anything!

Until I can have these goodies, I made hubby and I a peach pie smoothie.  With one sip of it, last night,  the cravings were gone.  It's tasted every bit as decadent as a real live peach pie.  Well, maybe that's going a bit far, but it was delicious!

Peach Pie Smoothie

In a blender crush 7-8 ice cubes.  Peel and core 2 ripe peaches (makes 2,  1-cup servings)).  Put them in the blender with the following:

A couple drops of liquid stevia sweetener

a dash of cinnamon

a drizzle of fat free half & half

a drizzle of vanilla

Puree it all for about 10 seconds and voila - peach pie, or something like it.  Garnish with a sprinkle of cinnamon or pumpkin pie spice.  Very nice...

Thick & creamy peach pie smoothie