Some thoughts...

I've started water aerobics with my Mom...I feel like my skin is absorbing all of that chlorine! Yuck! I am really tired and sore but am enjoying it.

Over at Quiet Life, Donna is asking for warm weather meal ideas. Here is a favorite:
Oriental Crunch Salad
Saute in a 1/4 cup of oil:
2 pkgs of chicken flavored ramen noodles, crunched up
1 cup slivered almonds
1/2 cup sunflower seeds
1/4 cup sesame seeds
Until brown. Sprinkle the seasoning packets from the Ramen noodles over. Set aside to cool.
Cook
1/4 cup oil
1/4 cup sugar
2 Tbs. vinegar
2 Tbs. soy sauce
in a sauce pan over med.-high heat until the sugar is dissolved. Whisk well and set in refrigerator until cooled.
Shred one head of cabbage and two carrots and put in a bowl. (My friend Myra just buys cole slaw mix in a bag and our own family likes about a half of head of cabbage and mixed greens as well.)
Serve dressing and "crunchies" along with the salad (the crunchies will get soggy if you have mixed them all together and have leftovers).
For a summer meal, we often add a rotisserie roast chicken sliced to the salad, or just some grilled chicken from the bbq.

Yum!

I just found this really cute blog of decorated cookies. Great ideas there!

One of my favorite blogs that comes up in my reader every day is One Pretty Thing, check it out.

I've been inspired today for a bridal shower cake I'm making...I can't wait to get started on it!

Have a wonderful weekend!

Rescue Recipes

Last night we had a guest for dinner. The dinner was to be just a casual weeknight dinner for a guy who lives by himself and would appreciate some home cooking.
I was totally stuck!
I had a turkey breast thawed but was totally uninspired as to what to do with it. Then it hit me...one of my favorite rescue recipes was perfect.

Rescue Recipes are favorite, easy and versatile recipes that include ingredients that you always have on hand. I decided to make a new catagory in my recipe box with that title and copy my favorite rescue recipes into it.

The one I used last night was Dona's Wonderful Honey-Curry Sauce.
1/3 cup honey
1tsp. curry powder
1/3 cup melted butter
1 tsp. salt
2 tsp. prepared mustard.
Pour over chicken or pork or even rabbit & bake.

If you have someone in your family who doesn't like curry, this will change his/her mind. We like this sauce very much and it is wonderful served with brown rice.

Last night's menu was turkey baked with the sauce, brown rice, carrots, greenbeans and homemade apple sauce with cranberries. We had a scoop of vanilla ice cream with a little chocolate sauce with our coffee after dinner and family devotions.

Another favorite Rescue Recipe is fried rice.
I just saute' lots & lots of celery, onion & peppers and then throw in leftover rice. I fry all of that in a little oil until browning nicely then pour soy sauce (or Bragg's) over and sprinkle generously with chinese five-spice powder. I often scramble a couple of eggs and throw in frozen peas as well. This is especially good if you have a little diced leftover meat. Then we serve with a salad and applesauce.

Do you have any favorite recipes that help you out when the menu muse has left you? Please share!

Valentine's Day Menu & a Recipe

For our annual Valentine's Day supper Shayna and I made Prime Rib Roast (bought marked down at the commissary).

We made mashed potatoes to go with and they were very yummy:
Yummy Yellow Taters
8 medium yukon gold potatoes, peeled and diced
1/2 cup chopped sweet onion
3 cloves garlic, sliced
1 tsp. dried basil
1 tsp. salt
1/2 tsp. ground black pepper
1 cup sour cream
1/4 cup butter
1/2 cup milk
Place the potatoes in a large pot, and fill with enough water to cover by 1 inch. Add the onion, garlic and basil, salt & pepper and bring to a boil. Cook until potatoes are tender, about 15 minutes.
Drain the contents of the pot in a colander, then transfer to a large bowl. Add sour cream, butter and milk. Beat with a mixer until light. Adjust milk if needed. Do not beat long, or the potatoes will become stiff and pasty. Taste and adjust salt & pepper before serving.

We also had cooked carrots and spinach salad with orange sections, walnuts & feta cheese.

For dessert Shayna and I made Delicious Baked Fudge from Pioneer Woman Cooks. We served it with a little scoop of Ice Cream.
Dinner was definitely a success!

A Thanksgiving Recipe

I made this dressing (stuffing) for Gaelan & Emily's rehearsal dinner.

Cornbread Dressing with Andouille Sausage
2 c. chopped onion
3 c. chopped celery
1 lb andouille, diced
1 stick butter
6 c. cornbread, crumbled
3 c. stale or toasted white bread, cubed
2 tbs. poultry seasoning
1 tsp. each, celery seed, sage, salt
3 eggs, well beaten
2-3 c. broth
Put crumbled bread and seasonings in a large bowl.
Sauté the onion, celery & andouille with butter in a large skillet until the onion is transparent and the andouille is beginning to brown. Add to the bread mixture. Mix.
Add the eggs and broth (should be wet, the eggs give this a soufflé type texture.) and turn into a greased baking pan or pans and bake at 350° for 30 minutes or until hot & golden on top.

Cornbread
Mix 2 cups each of cornmeal & white flour, ½ cup sugar, 1 tsp. salt, 2Tbs +2 tsp. baking powder in a large bowl.
Mix 2 eggs, ½ cup vegetable oil & 2 cups milk together. Add to the dry ingredients and mix just until combined.
Pour into two greased 9x13” pans (for thinnish cornbread) or 1- 11x14” pan for cornbread you want to split in half to butter. Bake in a 425° oven for 30 minutes or so.

Note for those who don't have access to real andouille...Costco sells a wonderful chicken andouille that tastes better than some andouille I've had from New Orleans. You could substitute any spicy smoked sausage in this recipe.

A Tea Party & Fruit Scones

Many of the young ladies and some of the moms who have been blessed by Emily’s ministry over the years she has been here participated in making an embroidered quilt for her. Today is the luncheon where she will be presented with it.

I will have to get a picture of it because it is amazing! Many of these ladies had never done embroidery but all of them did an amazing job. Most of the patterns are copied from vintage patterns and the colors are all in muted deep colors such as burgundy, navy and smoky blues, deep rose and mossy greens. I know Emily is going to be delighted and touched.

The luncheon is going to be a dress-up tea party. Shayna and I made fruit scones to share.

Here’s the recipe:
Fruited Oat Scones
*1 ½ cups oat flour
1 ½ cups a.p. flour
1/3 cup plus 2 tbs. sugar
2 ½ tsp. baking powder
½ tsp. baking soda
¾ tsp. salt
¾ c. butter
1 cup buttermilk
¾ cup chopped dried fruit (currants, apricots, craisins, golden raisins)
1 tsp. grated orange zest
1 Tbs. heavy cream
¼ tsp. cinnamon
Preheat oven to 400°F. Use an ungreased baking sheet. Combine the flours, 1/3 cup of the sugar, baking powder, baking soda & salt in a mixing bowl. Stir with a fork to mix well and aerate.
Cut the butter into the flour mixture, using a pastry blender or two knives until the mixture resembles fresh crumbs.
Add the buttermilk, fruit & orange rind. Mix only until the dry ingredients are moistened. Gather the dough into a ball & press so it holds together. Turn the dough onto a lightly floured board and knead lightly twelve times.
Divide the dough into two & pat each half into a circle ½- ¾” thick. In a small bowl, combine the cream, cinnamon and remaining 2 Tbs. sugar, stirring to blend. Brush the dough with the glaze. Cut each circle into 8-wedge shaped pieces. Place the scones slightly apart on the baking sheet. Bake for about 12-15 minutes or until tops are browned. Makes 16 wedges.
Whirl oatmeal in a food processor or blender to make oat flour.
We often pat these out and cut with a sharp, metal heart-shaped cutter and then brush with the glaze.

Cream Cheese Spread for muffins and scones:
1 8oz. block of cream cheese, softened
1 Tbs. butter, softened
1/3 cup powdered sugar
½ tsp. vanilla
dash of ground mace
Mix all ingredients with electric mixer until smooth. Serve at room temperature.

Black Bottom Muffins

Black Bottom Muffins

for the delightful Amy Jo...

1 ¼ cups all-purpose flour
¾ cups sugar
1/3 cup unsweetened cocoa powder
½ tsp. baking soda
¼ tsp. salt
2/3 cup buttermilk
¼ cup vegetable oil
¼ cup butter, melted & cooled
1 egg, lightly beaten
1 tsp. vanilla
1/3 cup semisweet chocolate chips, chopped
(I use mini & skip the chopping)

Topping:
1 8oz. pkg. cream cheese, softened
¼ cup sugar
1 egg, lightly beaten
1/8 tsp. almond extract

1.Preheat oven to 375° F. Grease twelve muffin cups.
2. In a large bowl, stir together flour, sugar, cocoa, baking soda & salt.
3. In another bowl, stir together buttermilk, oil, butter, egg & vanilla until blended.
4. Make a well in the center of dry ingredients; add buttermilk mixture and stir JUST TO COMBINE. Stir in chips. DON’T OVER STIR BATTER!
5. Spoon batter into prepared muffin cups.
6. In a medium bowl, stir together cream cheese, sugar, egg & almond extract until well blended. Spoon mixture over chocolate batter in muffin cups.
7. Bake 20 to 25 minutes, or until a cake tester inserted into center of one muffin comes out clean.
8. Remove muffin tin or tins to wire rack. Cool 4 minutes before removing muffins from cups; finish cool on a rack.
9. Serve warm or cool completely and store in an airtight container in refrigerator. Let muffins reach room temperature before serving.
These muffins freeze well. Makes 12 muffins.

Comment on the Bulgogi recipe...

This recipe is SPICY! Lisa tells me that beef bulgogi is not supposed to be spicy. We had this just the other day and all decided that we would have enjoyed it with a little less kick. So, the next time I make it, I'm going to use only 1/2 tsp. of red pepper flakes.

A Favorite Recipe

A dear friend, Lisa brought this wonderful dish to our house, cooked it, showed us how to eat it and shared it with us on the evening I came home from surgery. What a special blessing it was! She sells it at her store, so I couldn't get her recipe, but this is one that I've adapted. If you come to my house, you are likely to be served Bulgogi...Yum!

Bulgogi (Korean Beef BBQ)

2 lbs. beef- sliced thin, across the grain and into strips
4 Tbs soy sauce
2 Tbs. brown sugar
2 Tbs. dark sesame oil
6 cloves garlic, peeled & crushed
2 tsp. grated fresh ginger - or 1 tsp dried, ground
2 Tbs saki or dry sherry
2 tsp. red pepper flakes
toasted sesame seeds (~ 2 tsp.)

1. Combine all ingredients except beef in a large bowl. Whisk together. Add meat and marinate atleast 30 minutes.
2. Cook the meat over med. high heat on a stove top grill. Heat grill first, making it very hot. Brush w/peanut oil. Cook meat 1-2 minutes on each side browning nicely. ---I've also fried it or just thrown it into the crocpot. We actually prefer it in the crocpot on low ~5hours.

Serve with sticky rice and leaf lettuce.

Here is how you eat it. Put a small pile of the meat and a small pile of the rice onto your plate. Take several lettuce leaves and put a small forkful of both the rice and meat on the lettuce leaf. Roll up into a little package and then stuff the whole thing into your mouth! Once the novelty has worn off, just cut up the lettuce on your plate with the rice and meat and just eat it.

Valentine's Day Dinner

I didn't take pictures this year. I just didn't get to do much decorating, though the children hung up hearts all over the house.

Our menu was good and the main dish is definitely a keeper! Here are a couple of recipes.

Palermo Pork Loin en Croute
2 1/4 pounds bonelss pork loin roast
4 thick slices of day old bread, crusts removed
2 Tbs. minced fresh herbs, rosemary, sage, etc.
2 Tbs. grated parmesan cheese
1/2 cup cooked crumbled bacon
1 garlic clove, minced
salt & pepper to taste
1 lg. egg, lightly beaten
1/4 cup olive oil, divided
1/3 cup chicken broth
1 Tbs. balsamic vinegar
Sauce:
1/4 cup Cabernet Sauvignon
2 Tbs. salted butter
1/2 onion, chopped
2 Tbs. thinly sliced garlic
1 14oz. can of crushed tomatoes
1 Tbs. chopped fresh basil
1 Tbs. chopped fresh oregano
1 bay leaf
salt and ground black pepper to taste
1. Preheat oven to 350 degrees. Trim away any visible fat from the meat.
2. Place bread, herbs, cheese, bacon, garlic and salt and pepper in a food processor and pulse until finely ground. Add egg, and 1 Tbs. of olive oil; mix well. Encase meat with the mixture, pressing firmly.
3. Put meat in a baking dish with remaining oil, chicken broth and vinegar. Roast for 90 minutes, or until internal temperature is 145 degrees. Remove to a cutting board.
4. To prepare sauce, deglaze the roasting pan with wine over medium-high heat. Heat a saute pan over medium-high heat. Cook butter, onion and garlic for 2-3 minutes. Add meat dripping/wine and remaining sauce ingredients. Cook over medium-high heat for 12-15 minutes, or until reduced by a third.
5. Slice meat, pour sauce on a platter, arrange meat on top. Makes 6-8 servings.

This was an easy recipe and very delicious. I substituted dried herbs (about half as much) for the fresh because my market's fresh were nasty looking!

Shayna and I served this with red potatoes cooked with garlic and tossed with butter and parsley, roasted red onion slices, homemade applesauce and a salad of hearts of romaine with oranges and bleu cheese.

For dessert we had caramel custards with chocolate cookies. The recipe I used for the custard came from Arnaud's a restaraunt in New Orleans. I've been wanting to have custard ever since I tried a version of Creme Brulee which was curdled and dry...I thought, "This isn't the custard I remember." I learned to make just a regular custard and then sprinkle the brown sugar on top and put it under the broiler...watch it closely and THAT my friends is Creme Brulee the way you would find it in New Orleans.

For last night I chose to make caramel custard, you unmold the custard and the caramel syrup pools around it on the plate. Yum!

Caramel Custard
1/2 cup granulated sugar, for the caramel
1 Tbs. water
3 large eggs
1/4 cup granulated sugar
2 cups whole milk, scalded
1/2 tsp. best quality pure vanilla
Preaheat oven to 275 degrees.
In a small, heavy skillet over medium heat, put the 1/2 cup sugar and 1 Tbs. water, cover and heat for 30 seconds. Uncover, stir and swirl the pan until the sugar is melted and turns a light caramel color.
Divide the caramel among six-4oz. custard cups and let stand until cooled.
Beat the eggs with the 1/4 cup sugar and add scalded milk, slowly, while stirring. Add the vanilla and strain carefully into the prepared cups, to avoid disturbing the caramel.
Place cups in a pan of hot water. The water should come almost to the top of the cups. Cover with foil. Bake slowly for 1 1/2 to 1 3/4 hours, or until a knife inserted in the center comes out clean.
Remove from the water and cool to room temperature. Chill until serving time.
To serve, run a knife around the edge of the custard and invert the cup onto a small plate.

So, to make Creme Brulee, omit the caramel on the bottom and sprinkle the cooked, cooled custard with brown sugar. Put under the broiler until the sugar is melted, but not scorched. Serve in the custard cups.

It was a delicious dinner and I had a pork loin twice the size I needed, so I just baked the other half up with some herbs on top. I'm going to be making fried rice with it and sharing it with friends tonight.

A delicious new recipe

Two weeks ago we studied about Ancient China. We had a chinese feast.

This was the best of the recipes we tried:
Five-Spice Shrimp with Walnuts

1 pound of medium or large raw shrimp, peeled and deveined.
1/2 tsp. Chinese five-spice powder
2 cloves garlic, minced
1/2 cup chicken broth
2 Tbs. soy sauce
2 Tbs. dry sherry
1 tbs. cornstarch
1 Tbs. vegetable oil
1 large red bell pepper, cut into short, thin strips
1/2 cup walnut halves or quarters
Hot cooked rice
1/4 cup thinly sliced green onions
1. Toss shrimp with the five-spice powder and garlic in small bowl.
2. Blend broth, soy sauce and sherry into cornstarch in a cup until smooth.
3. Heat wok or large skillet over medium-high heat. Add oil, heat until hot. Add shrimp mixture, bell pepper and walnuts; stir-fry 3 to 5 minutes until shrimp are opaque and bell pepper is crisp-tender.
4. Stir broth mixture and add to wok. Stir fry 1 minute until sauce boils and thickens. Serve over rice and garnish with onions.
Note: Watch those bell peppers, don't let them over cook! The next time I make this, I will add a handful of snow peas.

Marvelous Muffins!

I love to bake muffins to give away...my family likes to eat them too!
Here are a few of our favorites:

Hawaiian Muffins
2 cups flour
1/3 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
2/3 cups flaked coconut
1/2 cup chopped dried pineapple
3/4 cup milk
1/2 cup butter, melted and cooled
1 egg, lighlty beaten
1 teaspoon vanilla
Preheat oven to 400 degrees F. Grease twleve muffin cups. In a large bowl, stir together flour, sugar, baking powder, and salt; stir in coconut and pineapple to coat. In another bowl, stir together milk, butter, egg and vanilla until blended. Make a well in center of dry ingredients; add milk mixture and stir just to combine.
Spoon better into prepared muffin cups; bake 15 to 20 minutes, or until a cake tester inserted in center of one muffin comes out clean.
Remove muffin tin or tins to wire rack. Cool 5 minutes before removing muffins from cups; finish cooling on rack. Serve warm or cool completely and store in an airtight container at room temperature.
These muffins freeze well. Makes 12 muffins.

Bacon Cheddar Muffins
1 3/4 cups flour
1/3 cups yellow cornmeal
2 Tbs. sugar
2 tsp. baking powder
1/8 tsp. salt
dash cayenne
8 slices of bacon, cooked, drained, cooled and chopped (about 1/2 cup).
1/2 cup shredded sharp cheddar cheese
1 cup milk
1 egg, lightly beaten
3 Tbs. butter, melted
1/2 tsp. dijon-style mustard
Preheat oven to 400 degrees F. Grease muffin cups. In a large bowl, stir together flour, cornmeal, sugar, baking powder, salt and pepper; stir in bacon and cheese to coat. In another bowl, stir together milk, egg, butter and mustard until blended. Make a well in the center of dry ingredients; add milk mixture and stir just to combine. Spoon batter unto prepared muffin cups; bake 20-25 minutes until done. Cool 5 minutes in pan and finish cooling on rack. Store in an airtight container in refrigerator. Let muffins reach room tenperature or wamr slightly before serving. 12 Muffins

Lemon-Blueberry Muffins
2 cups flour
2/3cups + 1 Tbs. sugar
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 (8 oz) container of lemon yogurt
1/4 cup butter, melted & cooled
1 egg, lightly beaten
1-2 tsp. grated lemon peel
1 tsp. vanilla
2 cups frozen blueberries
Preheat oven to 400 degrees F. Grease muffin cups. In a large bowl, stir together flour, the 2/3 cups sugar, baking powder, soda and salt. In another bowl, stir together yogurt, butter, egg, lemon peel and vanilla until blended. Make a well in center of dry ingredients; add yogurt mixture and stir just to combine. Stir in blueberries. Spoon batter into prepared muffin cups and sprinkle with remaining sugar. Bake 20-25 minutes until done. Cool 5 minutes in pans then finish cooling on racks. These muffins freeze well. Makes 1 dozen muffins.

Some Muffin Making tips:
1. Don't over beat your muffins, as if you are making a cake...that is what makes the high pointy muffins.
2. Don't skimp on the fat, that is what makes your muffins moist.
3. Don't overbake, that will dry out your muffins, too.
4. When doubling don't double the baking soda (just add a pinch more per teaspoon) but double the baking powder. The same goes for salt.
5. Most muffins freeze well, so keep some on hand for guests!

Menu Planning...

The first thing that I do, when it is time to plan the menu is to look at what is on the family calendar. Does Conrad have an early meeting? Are we hosting game night, so have to have the kitchen cleaned up earlier than usual? Are we having company?

Then I begin with dinner. Some of the dinners that we have when it is a "fast dinner night" are hamburgers, fish sandwiches, frozen conveniences such as frozen pizza. I like to alternate types of meat, or meatless. When the budget doesn't need to be especially tight, and I'm watching my carbs (which I should be doing all of the time), I usually don't plan casseroles. I will plan a meat, two vegetables (one low in carbs) a starch and a fruit. When things are tighter we do lots of casseroles and soups.

This week we have had company. I really try not to go over board with "show-stopping" meals, and this is a real temptation for me.

On Monday, we had Jambalaya, salad, carrots and applesauce
Tuesday, meatloaf, mashed potatoes, Vidalia Onion Casserole and fresh green beans.
Tonight we are having baked macaroni and cheese, salad, stewed tomatoes, and homemade applesauce
Thursday, we are having a roast, with pasta, saute'd zuchini and yellow squash and carrot salad
Friday, I was going to make BBQ sandwiches with slaw, but have changed my mind because I think it will be too acidic for one of our guests who has reflux I'm thinking perhaps potato soup, salad and rolls.
Saturday, a Father's Day dinner of baked spiral sliced ham, pineapple sauce, scalloped potatoes, baked spinach casserole and harvard beets.

Sunday is congregational meal, so I'm going to dice some leftover ham and throw it into a hash brown casserole and make another vidalia onion casserole.

We have been having muffins and fruit for breakfast because our guests are usually hurrying to get to their tours on time. Lunch is leftovers or sandwiches.

I haven't yet planned the menu for my next wave of guests next week. I'll have to see what's on sale this week (the ham was just over a dollar a pound at the Commissary last week.)

Heather asked for my Quiche recipe:
In the bottom of an already baked pie shell, distribute about 3 Tbs grated cheese and one cup of cooked meat, vegetables or a combination.

Mix 3 large eggs blended with enough milk or cream to make 1 1/2 cups. Pour over the contents in pie shell.
Bake at 375 degrees for 30-35 minutes.

Here are some favorite combinations: Cheddar, Chicken and toasted pecans. Salt, tarragon.

Swiss, Crab, green onions. Red pepper, salt.

Swiss, Sausage and Onions.

Swiss, fresh, stemmed, washed, blanched & chopped spinach, minced scallions. Salt, pepper, nutmeg.

Swiss, 6 Sliced bacon, cooked and crumbled. Salt, pepper, nutmeg.

The time of year that we are able to get Vidalia onions on sale is a big event. This is always a great, mild side dish.
Vidalia Onion Casserole:
1/4 cup butter
7 medium vidalia onions, sliced
1/2 cup uncooked rice
3 cups boiling water
1 tsp. salt
1 cup shredded swiss cheese
2/3 cups half & half or evaporated milk
Melt butter in a large heavy pan and saute' the onions until soft and transparent, stirring frequently. Cook rice in boiling water 5 minutes. Drain well. Blend rice, onions, cheese and 1/2 & 1/2. Put into a greased shallow baking dish. Bake at 325 for 1 hour. This dish travels well and is still tasty at room temperature.