Not Your Dad's Clam Chowder

When the weather turns cooler this is the go-to soup this family enjoys.  It's almost a tradition in itself!  I decided to attempt a more low carb version, that is, minus the potatoes and regular flour.  After a few "test runs"  this was the final version.  I think I like it with cauliflower instead of potatoes.  

The following recipe is definitely not the original.  It's a heavily guarded secret!

Low Carb Clam Chowder

4 slices of bacon, chopped

1/4 c butter 

1/2 yellow onion, chopped

4 celery ribs, chopped

1/2 cauliflower, chopped

2 Tbsp coconut flour (almond flour can also be used)

4 cups chicken broth

1 1/2 cups half and half

1 tsp thyme

2 cans chopped clams plus juice

handful of parsley, chopped

Cook bacon in a large soup pot.  Remove when almost done, reserving the grease.  Add the butter and melt on medium heat.  Add the onion, celery and cauliflower, stirring until soft.  Add the flour and stir some more.  Add the broth, half and half, thyme and clam juice and bring to a slow boil, then reduce to simmer (low).  Add the clams and parsley during the last 10 minutes.  Serve immediately or cool down and refrigerate for later or the next day.  This recipe will produce a thinner consistency than traditional clam chowder.  (The potatoes help to thicken it.)  But, it's not lacking in flavor!

Low Carb Breakfast Muffins

I miss bread!  I'm not going to lie.  I fantasize about a warm crusty on the outside, soft on the inside chunk of French bread slathered with melting European butter (there is a difference).  But, as I slip back to reality, I realize that bread is not on the menu for a while.  Or, is it?  After much searching for the right recipe I settled for a muffin that could be popped into the microwave in a pinch.

Disclaimer:  This recipe is for the carb deprived only.  It's not going to taste remotely like a chunk of French bread, bagel or slice of toast.  IT IS UNIQUE, but satisfied my craving for bread.  I plan to tweak the recipe a bit, add coconut flour next time instead of so much flax seed meal.

Low Carb Microwave Muffins

4 Tablespoons of flax seed meal

1/2 tsp baking powder

1/2 packet sweetener (stevia or truvia)

1 tsp cinnamon

1 egg

1 tsp butter

Place the dry ingredients into a coffee mug, mix and add the egg and softened butter. Mix again.   At this time you can add some blueberries or raspberries (3 or so).  Microwave for 1 minute.  Remove from the mug, slather with butter or cream cheese and TRY to enjoy.  Not bad!

Low Carb Maple Pancakes

Since the end of July this household has embarked on a journey into the land of LOW CARB!  This is not an easy task for someone who loves bread and ice cream.  To this day hubby and I have shared a scoop of ice cream and one small cupcake.  A glass (or two) of wine is almost non-existent!  I'm, of course, doing this to drop poundage while hoping to gain abundant energy....

We've been on an Atkins type eating plan for well over a month, more like 2 months, now!  I've hit a plateau (WALL) after a loss of 6 lbs.  After self analysis, I probably need to sleep better, reduce stress, drink more water and exercise more.  Same old song!

To reduce any cravings for bread products, and they have been few, I made these maple pancakes with berries and a few drops of sugar-free syrup.  Delicious!  Even hubby raved about them...

Low Carb Maple Pancakes

2 eggs

2 oz (1/4 cup) soft cream cheese

2 Tbsp almond flour

1 tsp stevia or xylitol

pinch of baking soda

pinch of cinnamon

1/8 tsp maple extract

pinch of salt

First, blend the eggs and cream cheese well.  Add the remaining ingredients and mix well.  The batter will be VERY thin.  That's okay... they will fluff up as they cook.  Heat a skillet, put butter in and drop batter in (about the size of a baseball).  Cook for a few minutes or until the edges appear DRY.  Flip and cook a minute more until done.   Garnish with a pat of butter, a few berries and a small amount of sugar-free maple syrup.  This recipe makes about 8 pancakes.   Soooooo good!  Especially if you haven't had bread for a long period of time.

Is this recent eating plan worth it?  The verdict is still out...will keep you posted!

Zucchini Palooza

I feel it is my civic duty to provide a few recipes for dealing with the prolific zucchini.  We've been fortunate once again to have an abundance of zucchini, yellow squash and the ripening, as I speak, "better boy" big juicy red tomatoes!   I discovered this year that eggplant, whether the thin Japanese type or mini globe specie, is a delicacy for squirrels!  Here one day and gone the next!  Oh well, they must be hungrier than me.

If you're wondering what to do with your bounty, look no further.  You can make zucchini hash, zucchini soup, ratatouille, zucchini patties or sticks and for dessert, try the chocolate zucchini cake!  In addition to these you can also, steam, saute with a bit of olive oil or coconut oil and eat it fresh from the garden, raw along with good ole ranch or blue cheese dressing!

Just click on the items above for each zucchini post.

Stay tuned for delicious tomato ideas!

Asian Scampi

A funny thing happened on the way to making one of my latest soup creations, Thai Coconut Shrimp, a future post.  I had extra shrimp, six to be exact!  Hardly a meal, so I decided to make a quick scampi accompanied by a small salad for lunch.  Hubby was a bit surprised when he came in for lunch!  Seriously, who makes scampi for lunch?  Someone who is currently on the Atkins lifestyle!  How can you feel deprived eating an appetizer that tastes so decadent?  And, it only took 5 minutes to make!

Asian Scampi

1 Tbsp butter

1 inch of lemongrass concentrate (from a tube in salad section)

1-2 Tbsp minced shallot

1/4 cup unsweetened coconut milk

6 peeled, de-veined shrimp

1 tsp sliced scallions

1 tsp cilantro (optional)

In a small saucepan, melt butter, then add the shallot and lemongrass.  Add the shrimp and cook on low-medium heat.  Turn and add the coconut milk, stir until shrimp is done (just a few minutes).  At the last second add the scallions and cilantro as garnish.  The sauce will thicken and nicely coat the shrimp.

Beer Can Chicken

Okay, so I've done this before without great results.  First time, I didn't cook the bird long enough.  Ewwww, almost raw chicken, back on the grill!  Second time it was just average.  I guess the third time is the charm.  I chose to use ginger ale (because That's what I had) and added a sweet and spicy rub on an organic chicken.  I have to say it was cooked to perfection!  Crisp and flavorful on the outside and sweet and juicy on the inside!

For the rub I mixed chili powder, smoked paprika, cinnamon, garlic, salt and pepper.  First, I rubbed the bird with a bit of olive oil, inside and out.  Now, rub the "rub" mixture onto the bird, inside and out and under the breast skin, too.  

I, then, had the "grill master", my hubby fire up the gas grill to high heat, then backed down the heat on one side.  Place the bird onto the 1/2 full can of beer or ginger ale .  I used one of those beer can chicken frames you can purchase at any home store in the grilling section.  Put the chicken on the grill to cook on indirect heat for approximately 1 hour and 15-30 minutes.  Make sure it's done.  The juices will no longer be bloody when pressed.  Remove from the grill and let the bird REST for about 10 minutes.  Slice and eat....delicious!

Turkey Corn Chowder

For the last several months I've been the designated "soup kitchen" person at my son's deli.  All his soups are made from scratch and most are delicious, or so I've been told.  As the weather has warmed I've been wanting to make the transition from hot soups to cold pasta salads.  It hasn't caught on yet since there are quite a few die hard soup lovers in the neighborhood!  

To me, soup is very basic and not a science.  Unfortunately, I don't have exact ingredients for you unless you're planning on serving an army.  At the deli, a batch of soup is anywhere from 1 - 2 gallons, or so.  I'll do my best to scale it down for you.

Turkey Corn Chowder

2 Tbsp butter

2 Tbsp oil

1/2 cup chopped onion

1 celery stalk, chopped

1 tsp garlic powder (or a Tbsp of fresh)

flour for roux (about 3-4 Tbsp)

1/3 jalapeno, diced

1 parboiled and peeled potato, cubed

1 cup milk

3 cups broth, chicken is good

1 cup frozen corn kernels

2 cups, diced turkey

salt to taste

1/8 tsp cayenne pepper

Start by parboiling a potato. set aside to cool.  In a large pot add the butter and oil.  Heat on medium, add the onion, celery garlic and cook until soft.  Add the flour and stir until a thick roux is formed.    Add the remaining ingredients and bring to a boil, reduce the heat to low and simmer for 10-15 minutes.  It should thicken a bit from the roux and the addition of the potatoes.  

This proved to be a "hit" at the deli.  Another similar favorite was the addition of roasted poblanos.

Banana Walnut Pancakes

Pancakes for dinner?  Why not?  Growing up this seemed like such a treat to have on a Sunday evening, before we curled up in front of the TV to watch Ed Sullivan and Bonanza.   In all actuality, it was a go-to meal when 1) you ran out of money before month  2) laziness crept in and you didn't want to make the trek to the grocery store or,  3)  you wanted a bit of nostalgia.  The answer was 2 and 3!  But, while these are not the epitome of a healthy dinner at least there were a few redeeming ingredients....bananas and walnuts!

These were "melt in your mouth" banana walnut pancakes!

6 Tbsp melted butter

1 1/2 cups flour

2 Tbsp sugar

2 1/2 tsp baking powder

1/4 tsp salt

1/2 cup chopped walnuts

1 very ripe banana, mashed

1 ripe banana for garnish

1 cup milk

2 eggs

1/2 tsp vanilla

more walnuts for topping, optional

Melt butter in microwave.  In larger bowl mash banana.  Add milk, beaten eggs and vanilla.  Add dry ingredients, flour, sugar, baking powder, salt and walnuts.   Blend until well mixed.  Batter will be lumpy.

Heat griddle or pan until a water droplet bounces on a lightly greased surface.  Spoon batter onto griddle and cook until edges are dry and middle "bubbles".  Flip and cook for just a few more minutes.  Butter or no butter, syrup and cut up banana on top!  Don't forget the walnuts!

Roasted Tomato Bisque

The seasons of Northern Nevada have such unique personalities.  I would describe Spring as being flirtatious, fickle and a big tease!  Just when you're about to embrace the warmer weather with those flip flops and shorter sleeves a cold front moves in to chill you again.  Soups are still a perfect meal during the Spring.  Light, yet hardy, and simple to make!  

Keep this recipe handy throughout the year, but especially when your tomato plants are giving you a bounty of tomatoes.  In the Winter switch to canned varieties.

Roasted Tomato Bisque

1/2 yellow onion, chopped

about 2 Tbsp butter

2 cloves garlic, chopped

1 28 oz can of fire roasted tomatoes.  (You can roast your own but this is so much easier)

2 fresh tomatoes, chopped

2 cups broth (You can use veggie or chicken)

1 tsp herb de Provence seasoning

salt to taste

1 cup half and half

1 cup milk

I will now disclose that I made a giant batch for the restaurant, so these amounts are not exact.  I've found that soups are very "forgiving".  You can pretty much throw the ingredients together and 9 times out of 10 the result will be wonderful.

In a large pot start to cook the onions in the butter until they are soft.  Add the garlic, tomatoes, broth and seasoning, except for the salt.  Bring to a boil, reduce the heat to simmer and continue to cook for another 10 minutes.

Blend the soup in a blender or a Ninja (I love my new Ninja) and return the mixture to the pan.  Add the half and half and milk.  Turn the heat back on to simmer for 5 minutes.  Taste to see if it needs more salt.  Serve with grated cheese of your choice and some home made croutons!

In the Soup Kitchen and a Flourless Chocolate Cake

As some of you know, my life was hijacked recently.  While I still do a lot of cooking and not much writing, I found myself "volunteering" at my son's new deli/ice creamery.  I guess I should be careful what I wish for!  I always thought it would be fun and cool to work in an ice cream shop.  Enter my son, who now has his own store front by way of acquiring a full fledged sandwich/deli shop.  My volunteering consists of helping out (and I use that term loosely) with the day to day operations.  I make cookies, do dishes, make soup from scratch, do more dishes, help with customers at the counter, do many more dishes!  Yes, at this ripe old age I'm exhausted, but on the up side, I've met some extremely wonderful people.  Better yet, even though we may bump heads, at times, I'm getting to engage in meaningful conversations with my son and share stories of our memories together.  He's slowly finding out that a simple hug from him is all it takes to melt my heart!

I'm extremely proud of him for taking this double business on.  Setting up business is not an easy task, especially when it encompasses Government involvement (inefficiency).   At the end of the day, it can be very rewarding, especially when my son can look in the mirror every morning and say hello to the BOSS!  That's the best part by far!

If you're reading this and you are local, come to try out his delicious sandwiches (the bread rocks) and amazing unique ice cream flavors.  I am self designated "quality control" person for product tasting!  Not great for the waistline, but good for the soul.  Ice cream makes everyone happy, I've had the pleasure to notice.   The other day I had to laugh as I scooped some vanilla into a sugar cone for a little girl.   She could barely see into the display case and as I scooped, she started to sing!   Her dad said she always sings for ice cream...it works for me!

After such a long absence from this blog (almost a month) it's not as if I haven't been cooking or baking.  I managed to make a flour less chocolate cake for my mom's birthday.   It was divine!   As you can tell by the not so appetizing photo above, it was a success, especially topped off with Icecycle Creamery ice cream!   The only change will be to reduce the size of the round pan as it turned out a bit on the flat side!   A flour less chocolate cake is so very decadent.  A small slice will send you to heaven, I promise!

Flourless Chocolate Cake 

4 ounces of good quality bittersweet chocolate

1 stick or 1/2 cup butter (preferably unsalted)

3/4 cup sugar

3 large eggs

1/2 cup cocoa powder (unsweetened) and additional for garnish.

Preheat oven to 375 degrees.  Butter an 8 inch round cake pan (no larger or the cake will be flat like mine!)  Line the bottom with parchment or waxed paper, then butter that, too.  

Break chocolate into small pieces.  Place chocolate and butter into double boiler over simmering water and stir until melted.  Remove from heat and stir in the sugar, whisking as you go.  Add the eggs and keep whisking until smooth.  Sprinkle the cocoa powder on top and mix in.  Pour the mixture into the pan and bake until the cake forms a thin crust, for about 25 minutes.  Cool the cake for 5 minutes, then invert onto a serving plate.  Enjoy.
This was on my "bucket list" also.  I will make it again using a smaller cake pan....definitely squelches your chocolate craving!

Orange Coconut Biscotti

Why did I make these orange coconut biscotti?  Because I can, I wanted to and mostly, because I had a huge bag of coconut in my pantry!  So, I'll add this to my biscotti repertoire.  I prefer a soft cookie like biscotti which is why I rarely second bake them.  It doesn't make sense to me to have to dunk them in order to soften them up to be edible!  But, that's just my opinion....

I also revised a recipe to include a chocolate drizzle on top.  Everything is better with chocolate and besides, it added to the visual appeal.  These would be fantastic with a chocolate or coconut ice cream!

Orange Coconut Biscotti 

1/4 lb (1 stick) softened butter

1 cup sugar

2 eggs

2 tsp vanilla (I used orange extract in this recipe)

2 cups sweetened coconut flakes

2 cups flour

1 1/2 tsp baking powder

1/4 tsp salt

1/2 cup chocolate chips, melted for garnish (optional)



Preheat oven to 350 degrees.  With an electric mixer, beat the butter and sugar until light and fluffy.  Add the eggs and whatever extract flavor you want while mixing well.  Reduce mixer speed and add the coconut, then the flour,  baking powder and salt.  Divide the dough into 3 pieces and form each into a "log" about 12  inches in length.  Place onto a parchment lined sheet pan and bake for approximately 20-25 minutes until golden.

Remove, cool slightly and gently lift onto a cutting board.  Using a long serrated knife, slice into 1/2 inch diagonal pieces.  Drizzle with melted chocolate in a crisscross pattern.  And there you have it!  Enjoy.  

Keep in a tightly sealed container to insure the softness.

Tagliatelle with Wild Boar and Mushroom Sauce

As promised, I'm posting a recipe for this rustic Italian sauce.  I can't believe it, but it's been 10 years since we first went to Italy.  That first trip, and another trip the following year has profoundly influenced what and how I cook.  I learned an incredible amount and developed an eagerness to use mostly fresh ingredients, that is, what's available seasonally.  

How can you not be inspired by a setting so gorgeous!  Endless rolling hills dotted with stone villas, grapevines and a garden in almost every backyard.  This is an area where you hear hunter's in the valley searching for wild boar.  (probably not a good place to take a stroll in the early morning hours!)  I can still see the overflowing basket of freshly picked assorted mushrooms in our caretaker's home as we waited to "check-in" to our humble stone cottage which sat at the edge of the Chianti hills.

Hubby in the homeland overlooking Chianti countryside

One of our first excursions was to a town called Castellina in Chianti.  After exploring the ancient Etruscan tombs and the town, we happened upon a tiny trattoria.   After all these years, I remember choosing either the wild hare with pasta or the wild boar, also with pasta.  I was hooked and vowed to do my best to replicate this dish and the Tuscan eating experience!   Now that I found a regular wild boar "connection" or supplier, I'm able to make this.   Fresh pasta is a MUST, so refer to the last posting for instructions.

Wild Boar Sauce for Pasta

2 Tbsp olive oil

1 lb ground wild boar

1/2 cup yellow onion, cut up not quite a dice

1 shredded carrot

4 garlic cloves, chopped

1 large portabello mushroom, sliced and chopped

1-2 Tbsp tomato paste

1 1/2 cups white wine

handful of chopped fresh parsley

basil, I used the squeeze product, 1 inch ribbon.   I was lacking fresh!

salt and pepper

In a large pot, add the oil and boar meat.  Cook on medium heat while breaking it into smaller pieces using a wooden spoon.  As it browns, add the onion,  carrot, mushroom and garlic, stirring as it cooks.  Mix in the tomato paste and add the wine.  Bring it to a boil, then reduce the heat to simmer (low).  Add the basil and parsley, salt and pepper and continue to cook for about 30 more minutes.  If the sauce looks too thick add some water to loosen.  Serve over fresh pasta and you have a truly Tuscan experience!  Mangia!

Valentine's Day 2015 and a Lesson on Pasta Making

One of the reasons I began writing my blog was to preserve memories as well as recipes.  I wanted a "place" I could visit to fetch those recipes and relive those precious memories.  As Valentine's day approached my mind went into warp speed trying to come up with the right feast to serve hubby and myself.  In the years gone by we had everything from gnocchi, seared scallops, fillet mignon to a limoncello lavender cocktail!  One thing was certain, we didn't want to go out to dinner with a zillion other people.  So, how to make this night special?

The day began with a brisk walk to the creek and back.  We had a premonition that today would be a "pig out" day!

Then, my first Valentine ever came to visit and delivered some luscious dark chocolates!  Dad, you really know your daughter well and I love you for that.  My mom surprised my hubby with a box of cookies.  You see, I'm still a "spoiled" little girl since I've been getting a valentine from dad longer than I can remember and I have the cards to prove it.

Later in the day we drove over to my son's deli/ice creamery to have lunch, of course.  The Cuban sandwich was amazing, but the hugs given to him and his beautiful bride were better.

Back at home, I started the prep for dinner.  Time to make the home made pasta.  I'll give you the recipe I use the most because, for me, it's the easiest.  You'll need a food processor, so fetch it from that deep dark cupboard where you may have buried it years ago.  Also, if you are lucky enough to have the pasta attachment for a kitchen aid mixer (thanks mom) pasta making is a cinch!   Okay, so the first time out it's frustrating, but with every try, it gets better.  Here goes.

Pasta

3 cups flour

4 eggs

1 tbsp salt

1 tbsp oil

Put the four into the food processor.  Put the eggs into a bowl along with the salt and oil.  Beat well, start the processor and begin to pour the eggs in.  The dough will turn yellowish and look a bit like cornmeal or small pebbles.  To test it, pinch the dough with your fingers. (Make sure you turn off the processor first!)  If it clumps together turn it out onto a breadboard sprinkled with flour.  Knead until it forms a smooth ball.  Place it into a bowl, cover and let it sit for 30 minutes.

When the time is up, remove to the breadboard.  Cut into manageable pieces and roll with a rolling pin just enough so you can fit into the pasta roller on lowest setting.  Now comes the fun part.  Keep sending that piece of dough through the roller and increase the setting every time until you get a long thin piece of pasta which resembles lasagna noodles.  I usually put all the rolled out pieces onto a floured cookie sheet.

Then you need to change the roller to a fettuccine noodle attachment.  If you don't have these rollers you can always hand roll and cut!  (Not in my lifetime!)  As I send the long wide noodles through the fettuccine roller, I  cup my hands underneath to catch the noodle nests and then place them back onto the cookie sheet.  You can sprinkle a bit of flour on each nest and loosen with your fingers so they won't clump together.

To cook, boil some salted water and ease them in.  This recipe makes a bunch.  I usually cut it in half which serves 4-6 healthy portions.  Cooking fresh pasta will be done in a fraction of the time (usually 3-4 minutes as they rise to the top).

For this batch of noodles I picked something from my "food to try bucket list" ......drum roll, please!

Tagliatelle with Wild Boar and Mushroom Sauce inspired by a trip to Tuscany!  Stay tuned for the next post!

Top 10 Food Posts of 2014

Since the inception of this blog I've compiled a recap, if you will, of the most popular food posts each year.  This year is no different!  So, sit back and rehash some of your favorites.  Maybe you can try to make some of these!

1. Chicken Poutine  This dish originates from my French ancestry, although not an exact duplicate (minus cheese curds).  Evidently, this entree is popping up in certain eateries.

2. Zucchini Sticks  When you have an overabundance of zucchini, you are desperate for ways to prepare it.  

3. Almond Crusted Halibut  Need I say more?  

4. Lobster Rolls  One of those items on my food bucket list.  Although short on the amount of lobster, it certainly didn't lack in flavor.  Yum!  Let food transport you back to some of your favorite vacations.  In this case, back to the New England coast.

5. Artichoke Orzo How can something so simple be so delicious?  This is great hot or cold.

6. Turkey Sliders.  Quite good!

7. Chocolate Cherry Protein Smoothie  Anything with chocolate in the ingredients will always make my favorite list!

8. Spicy Cabbage  The inspiration for this comes from my Czech roots mixed with an Italian twist.

9. Turkey Pho  For those cold Winter nights!  (pictured above)

10. Chicken Cutlets Marsala   The prep time can be labor intensive but, it's worth it.  Just make a big batch and serve for dinner, the next day in a sandwich or freeze before actually cooking.

If any of these interest you, just click on the heading.  Who knows what this year will bring?  Follow along as I bring you new and old recipes, more travel, some reviews and photography.

Game Day Perspective

Another "game" day has come and gone and this is the way I view it.  I'm not nor have ever been an avid football fan.  I went to the games in high school to meet up with friends and to find out where the best parties were after all the touchdowns were made!   I've learned to appreciate the athletic abilities of the players over the years, not so much the food such as chili, wings, etc.  This year was spent with great friends and a chance to "cater" a rustic pizza party for them.

I really didn't care who won.  Patriots from New England or Sea hawks from Seattle.  The way I look at it is.......I've traveled to both places and each were equally enjoyable.  Lobster rolls from New England, leaves changing to brilliant colors and quaint seaside villages versus the breathtaking Seattle landscape, abundant fresh salmon,  pristine landscapes, not to mention the lavender farms.  I just couldn't choose this year.  I'm fond of both areas!

Back to present day.  I decided to make "designer" pizzas adorned with prosciutto, roasted garlic, caramelized onions, roasted tomatoes, olives, fresh mozzarella, and sauteed mushrooms.  It's one of our favorites and I was hoping it would be okay for our friends.  Well, there wasn't much left over so I guess it passed the test.  As for the game, I'm happy with the outcome!

Beautiful San Juan Island near Seattle

Lavender Farm on San Juan Island

Near Bar Harbor, Maine (New England)

Coconut Shrimp Appetizers

These are a healthy alternative to the popular deep fried coconut shrimp.  I latched onto them last Christmas Eve as the start of our seafood feast.  Although I've had a lot of practice cleaning shrimp, it's not one of my favorite tasks.  It may be worth it to either purchase the already cleaned frozen shrimp or pay extra to have your supplier (fishmonger) do the "dirty work" for you.  Other than that, this appetizer is a cinch to prepare.

Coconut Shrimp Appetizers

1 lb cleaned and deveined shrimp

1/2 cup plus 1 Tbsp coconut (sweetened)

1/2 cup plus 1 Tbsp panko breadcrumbs

2 Tbsp flour

1 egg, beaten

salt

non stick spray

Sauce

1/2 cup apricot preserves

1 Tbsp rice wine vinegar

1/2 - 1 tsp red pepper flakes

Preheat oven to 425 degrees.  Spray sheet pan.  Combine coconut, panko and salt in one pan.  In another you'll put the flour and in a third shallow pan you'll put the egg.    Dip each shrimp in flour first, then egg, and then cover with coconut mixture.  Place onto the sheet pan.  Spray the tops with pan spray.  Cook for 7 minutes.  turn with tongs and continue to cook for another 7 minutes, until brown.  Mix all the sauce ingredients together and serve fresh out of the oven.

Excuse the blurry picture!

Ginger Scones

The first time I tried scones I made them from a popular mix you find in the stores.  The results were far from great!  The next time I tried them it was from a local bakery, a grab and go, as my future daughter in-law, at the time, and I drove over the hill to Sacramento for a bridal gown fitting.  Of course, the highlight was having that special time to get to know her better, but, I have to say, that ginger scone was awesome.  Right then and there, it went on my food to bake "bucket list".  A year and a half later, wedding past, I dug up a recipe, made a few substitutions and voila, ginger scones, from scratch.  They don't compare to store bought package ones!

These would be great for a brunch or even a munch item.

Ginger Scones

2 cups flour

1/2 cup sugar

1 Tbsp baking powder

2 tsp poppy seeds  (optional) I put them in, but next time I'll omit them.

pinch of salt

1 stick cold butter, diced

1 beaten egg

1/4 cup milk

1/2 cup crystallized ginger, cut up

Preheat oven to 375 degrees.  Combine the flour, sugar, baking powder and salt in a bowl.  Cut in the cold butter, add the egg and milk and ginger pieces.  Mix well and form into a 1/2 inch thick disk.  Place on a parchment covered baking sheet.  Score the scones into 8 wedges.  Brush with a bit of milk and sprinkle with sugar.  Bake for 25 minutes until golden brown.  Cool and then slice.  Delicious and so worth making it from scratch!

Almost Authentic French Cassoulet In 1 Hour

Every once in a while I like to glance at some of the pictures from my travels.  I admit, I sometimes get "sucked into" computer land and after an hour of reliving precious moments in faraway countries like Italy, Mexico or France, I'm no further in my quest to get my blog up to date with some tasty recipes for you.   Recently, I was inspired during this process when I came across the best French cassoulet picture taken in a little hamlet called Mirepoix in France.  Ah, Chez Papes, if only I could make a cassoulet that didn't take days to authenticate!

This is what I came up with, proud of it and I'm sticking to it!  Hope you try it!  It's a "one pot wonder".

French Cassoulet in 1 Hour

Preheat oven to 350 degrees.

2 Tbsp olive oil

3 Italian sausages (oops, or French)

4 bella mushrooms, sliced

1/2 yellow onion, chopped

1 (15.5 oz ) can of cannellini beans, drained and rinsed

1tsp dried thyme

1 tsp Herb de Provence
i 1/2 cup roasted tomatoes, chopped

3 cloves of garlic, sliced

1/4 cup red wine

1/4 cup broth (I used chicken)

1/3 cup bread crumbs, seasoned can be used

In an oven proof 3 Qt pan add oil and remove sausages from their casings.  Lightly brown while cutting sausage into pieces using a wooden spoon.  Add mushrooms and onions and cook for just a few minutes.    Add the beans, spices, tomatoes, garlic and red wine.  Stir to mix well.  Put into the oven a cook uncovered for about 45 minutes.  If it starts to look dry, add the broth at this time.  Sprinkle on the breadcrumbs and continue to cook for an additional 10-15 minutes.  It should look "rustic" looking.

the original French cassoulet