Monday, December 10, 2012

1st Annual Cookie Exchange

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I held my first ever cookie exchange with much success this past weekend. Until last year, when I overheard co-workers discussing a cookie exchange, I had never heard of such a party.  My experiences with Christmas parties don't really go beyond ones involving a Yankee Swap or White Elephant Gift Exchange.  Out of curiosity, I began researching cookie exchanges, and decided to host one this year.  Below are some of the websites that I gathered my information from.

Good Housekeeping-Host a Cookie Swap Party
http://www.goodhousekeeping.com/holidays/christmas-ideas/cookie-party#slide-1

The #1 Cookie Exchange
http://www.robinsweb.com/cookies/index.html

Pinterest
http://pinterest.com/search/pins/?q=cookie+exchange

How to Host a Cookie Exchange
http://allrecipes.com/howto/how-to-host-a-cookie-exchange-party/

Cookie Exchange Games (We didn't play any games this time, but definitely planning on it for the 2nd Annual Cookie Exchange.)
http://www.robinsweb.com/cookies/games.html

During my research, I came across many versions of an exchange with many different rules and protocols.  Some of them were quite strict.  I am only that strict with 2nd graders, and can't find myself imposing such rules on adults, much less friends.  I made the expectation pretty simple, bake a batch of your favorite cookies and come enjoy the party.  From some of the information I read, I gathered that you don't actually eat the cookies at the party, but with so many delicious cookies staring at us, we said forget the rules, and dug in.  We spent about 45 minutes sampling, taste testing, and sampling some more with cups of coffee and glasses of mulled wine in between.  After all of the tasting, there were still plenty for people to take home.  I have been snacking on cookies since Saturday, and can't seem to stop. 

My friends shared their delicious recipes with me, which are linked below.  I hope they bring you as much joy and laughter as they did for me.


Oreo Cheesecake Cookies

Chocolate Chocolate Chip Cookies

Gingerbread Cookies
Lemon Tea Cookies

White Chocolate Candy Cane Drops

Snowy Lemon Cookies

Chewy Peanut Butter Chocolate Chip Cookies



Sunday, December 9, 2012

Olive Cream Cheese Spread

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In a much delayed update, I am back with more recipes.  I held my first cookie exchange recently, and made one of my favorite party foods.  I loved this appetizer long before I liked olives.  There is something about the interaction between the tanginess of cream cheese and the salty, brine flavor of olives that compliment each other and turn this into a favorite.  Many tasters have said they really like it, yet they didn't like olives.  I found this recipe in Southern Living's April 2007 issue.  Usually, I find something in a recipe to adjust, but this one stands as is.  Out of laziness or lack of time, I will eliminate the pecans and chives to serve a naked cheese log, but it is still just as good.  

Ingredients
8 oz. cream cheese, softened
1/2 cup finely chopped pimento-stuffed Spanish olives
1 tablespoon mayonnaise
1/2 cup chopped, toasted pecans
1/4 cup finely chopped fresh chives

Directions

  1. Stir together the cream cheese, olives, and mayonnaise.  Shape cream cheese mixture into an 8 inch log.  Wrap in plastic wrap and refrigerate at least 30 minutes.  It can be stored up to 2 days in an airtight container.
  2. In a shallow dish, combine pecans and chives.  Remove from plastic wrap, and roll the log in the pecan mixture just before serving.
  3. Add your favorite crackers and enjoy.

Tips
  • I like to use about 3/4 cups of chopped olives.
  • This is best if made the day before.  The flavors have more time to come together.
  • When rolling the log in the pecan mixture, I find that I have to press the pecans and chives into the log to get an even layer.


Picture from: http://www.myrecipes.com/recipe/cream-cheese-olive-spread-10000001616855/

Monday, October 1, 2012

Tomato Pie Tarts

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At my recent house warming party, I went with a Southern hors d'oeuvres menu.  In honor of the flavors of the south, you can't forget the tomato pie.  I adapted the recipe from Southern Living's November 2011 magazine.  The version below includes the adaptations I made to this recipe.  The original recipe is linked in the notes section.  The original recipe used canned tomatoes, but I stewed down my own fresh tomatoes with basil and garlic for a fresher flavor.  I also chose to use Phyllo shells opposed to pie crust.  This provided each bite sized tart with a texture explosion in your mouth.  


Ingredients

3 packages of phyllo shells (15 each pack)
7-8 vine ripened tomatoes, cubed
3-4 cloves of garlic, minced
1/4 cup of roughly chopped basil
1 tablespoon olive oil
Salt and pepper to taste
2/3 cup mayonnaise
1/2 cup grated Parmesan cheese
1/4 cup (1 oz.) freshly shredded Cheddar cheese
1/4 cup (1 oz.) freshly shredded mozzarella cheese
Garnish: fresh basil leaves

  1. Preheat broiler.
  2. In a large saute pan, heat oil on medium-high heat.  Add garlic and stir for 30 seconds. Then, add tomatoes, basil, and salt and pepper.  Cook the tomatoes mixture down for about 5 minutes.  Strain the mixture.
  3. In a medium bowl, mix the mayonnaise, Parmesan, Cheddar, and mozzarella cheeses.    Set aside.
  4. Fill each phyllo shell with tomato mixture and place on an ungreased cookie sheet.  Top each tomato filled shell with about a teaspoon of the mayonnaise mixture.  
  5. Broil until the tops are lightly browned (this happened in about 30 seconds so keep an eye on it).  
Serve immediately.  Makes 45 shells.

*Notes*
Find the original recipe below.  

Picture from: http://www.myrecipes.com/recipe/tiny-tomato-tarts-50400000117055/


Monday, July 23, 2012

Baked Flounder with Tomatoes and Basil

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Tomatoes and basil were meant to be together.  I love putting them together in the Garlic Pork with Tomato and Basil, or toss them together to make a simple and refreshing tomato salad.  This dish is just another way to bring these two lovely flavors together.  I found this recipe in Bon Appetit's September 2011 magazine.




Ingredients
1 pound very ripe tomatoes, cored, quartered (halved if small)
4 garlic cloves, minced
2 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
2 tablespoons thinly sliced fresh basil
Kosher salt, freshly ground pepper
4 6-8-oz. boneless flounder fillets

Preparation
  1. Preheat oven to 425°. Toss first 5 ingredients in a large baking dish. Season with salt and pepper. Spread out in an even layer.
  2. Bake tomato mixture for 5 minutes. Season fish with salt and pepper. Arrange fish in a single layer over tomato mixture. Roast fish with tomato mixture until fish just begins to flake, about 10 minutes.
Picture from: http://www.bonappetit.com/recipes/quick-recipes/2011/09/baked-flounder-with-tomatoes-and-basil





Sunday, July 22, 2012

Beef and Mushroom Sloppy Joes

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When we had these sloppy joes for dinner, it was probably the first sloppy joe I have eaten since elementary school.  This wasn't the ordinary sandwich from my elementary school cafeteria.  It was a grownup version that offered a beefy texture and a bit of tomato flavor with a hint of heat.  I could of gone back for sloppy seconds on this one (thank Daniel).  The sauce really stuck to the meat and had warm, comforting flavor.  I found this recipe in Cooking Light's June 2011 magazine.  I made a sweet and sour slaw and potato wedges to accompany these joes.  



Ingredients
1 tablespoon olive oil 
12 ounces ground sirloin 
2 (8-ounce) packages presliced cremini mushrooms
1 cup chopped onion 
3 garlic cloves, minced 
1/2 cup no-salt-added tomato paste
1 tablespoon minced fresh oregano
2 tablespoons red wine vinegar
2 tablespoons Worcestershire sauce
1 tablespoon molasses
1/4 teaspoon salt
3/4 teaspoon freshly ground black pepper
1/2 teaspoon hot sauce 
4 (2-ounce) Kaiser rolls or hamburger buns, toasted 

Preparation
  1. Heat a large nonstick skillet over medium-high heat. Add oil; swirl to coat. Add beef; cook for 4 minutes or until browned, stirring to crumble.
  1. While beef cooks, place mushrooms in a food processor; pulse 10 times or until finely chopped. Add mushrooms, onion, and garlic to pan; cook for 3 minutes or until onion is tender. Add tomato paste and next 5 ingredients (through salt) to pan; cook 5 minutes or until mushrooms are tender and liquid evaporates. Stir in pepper and hot sauce. Spoon about 1 cup beef mixture on bottom half of each bun; top with top halves of buns.

Notes:
  • This can be made without mushrooms to get the same results.  
  • The husband suggested chopping the ground beef prior to cooking to give it a finer texture.  (We do this when making tacos.)  Just run a knife through the beef like you would mince garlic.
  • Slaw recipe: 3 cups of shredded cabbage and carrots, 2 tablespoons cider vinegar, 2 tablespoons sugar, 1/4 teaspoon salt, 1/4 teaspoon ground mustard, 1/4 teaspoon pepper; Combine vinegar, sugar, salt, mustard, and pepper in a small bowl; stir until sugar dissolves.  Pour over cabbage mixture and allow to marinate for at least 1 hour.  (Its best after several hours.)
Photo from: http://www.myrecipes.com/recipe/beef-mushroom-sloppy-joes-50400000112412/

Wednesday, July 11, 2012

Vegetarian Shepherd's Pie

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I have always loved shepherd's pie, but it has been awhile since I was able to enjoy it.  I had a version of this during Teacher Appreciation week.  The parent association at my school put together a parent led potluck luncheon for teachers and staff.  There were at least 50 types of dishes there from a variety of kitchens.  As I was filling my plate, I decided to give this a try.  I went back to my classroom to begin eating lunch when I tasted the shepherd's pie, I was surprised by how amazing I thought it was.  I literally ran back down the hall to catch the parent who made it.  She gave me an overview of the ingredients and how she made it, but I failed to catch her name.  I have since experimented with our conversation and have this awesome dish that I have even enjoyed for breakfast leftover.  
Makes 5-6 servings.

Ingredients
1 package of MorningStar Farms Grillers Original (or other veggie patty of your choice), chopped
1 onion, chopped
2 stalks celery, chopped
2 carrots, chopped
2 cloves of garlic, minced
1 cup frozen corn
5 babybella mushrooms, chopped
2 cups vegetable broth, divided
1/3 cup all-purpose flour
4-5 potatoes, peeled and cut
1/2 cup milk
2 tablespoon butter
salt and pepper to taste

  1. In a large frying pan, heat about a tablespoon of oil over medium-high heat.  Add onion, celery, and carrots.  Cook for about 4-5 minutes or until vegetables begin to soften, stirring occasionally.  Add mushrooms and garlic.  Cook for an additional 2 minutes.  Add veggie patties and corn.  Stir to combine and add 1 cup of vegetable broth.  Allow to simmer for about 5 minutes.  
  2. While cooking the vegetables, begin to boil the potatoes.  Boil for about 10-15 minutes or until they are tender.  Drain, but return to the pot.  Add butter, salt, and pepper.  Place lid on pot and allow the butter to melt.  With a handheld mixer, beat the potatoes adding milk slowly until desired consistently (softer mashed potatoes are more desirable for topping the pie).  Cover with lid and set aside.
  3. Combine flour and remaining vegetable broth.  Make sure the vegetable mixture is simmering, and add about half of the flour and broth mixture.  Stir until combined.  Return to a simmer and continue to add a little at a time until gravy has thickened.  Remove from heat.
  4. Pour vegetable mixture into a deep baking dish.  Dollop the mashed potatoes over the top and spread evenly.  Cover the dish and bake at 350 degrees F for about 20-30 minutes or until it is bubbly.  Remove from oven and allow to rest for about 5-10 minutes.  Serve.
Notes:
  • When chopping vegetables and patties, make sure everything is about the same size.  It makes for even cooking and a consistent texture.  
  • This dish is perfect for baking in individual containers.  
  • I usually begin to boil the potatoes just before I begin cooking my vegetables and finish mashing them just before adding the gravy.  The timing usually works out.


Sunday, July 8, 2012

Vegetarian Collard Greens

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Being from the South, I grew up eating collards and other greens.  My granddad would bring home garbage bags full of fresh picked greens from the farm, and spend hours cleaning and cutting.  There were a few times he recruited me for the process.  We filled one sink with water and submerged  several bunches of greens, and then we filled another sink and transferred them.  Then we drained the first sink and continued to repeat the process until it looked like we were in a field of collards.  It wasn't until I was older that he let me help cut and cook the greens.  The huge stock pot always started with a hunk of salty fat back which was fried like bacon, and then came the greens.  I am still not sure what seasonings he added, but whatever they were, the greens had a lot of flavor.  I made this vegetarian version for a friend of mine when she came for dinner.  Who says bacon makes everything taste better?
Makes 4 servings.

Ingredients
1 tablespoon vegetable oil
1 lb. washed and cut collard greens (I buy the already washed collards)
1/2 medium onion, chopped
2 garlic cloves, sliced
2 cups of vegetable broth
2 teaspoons savory
salt to taste
pepper to taste

Preparation
  1. In a large pot, heat vegetable oil over medium-high heat.  Add chopped onions.  Cook for about 3-4 minutes or until they begin to soften.  Stir frequently to prevent burning.  Add garlic and saute about 30 seconds or until they are aromatic. 
  2. Add collards to the pot.  (The pot will be very full, but they cook down.)  Add savory, salt, and pepper.  Then, add vegetable broth.
  3. Using tongs, toss the greens around to rotate.  Cover with a lid for about 2 minutes.
  4. Toss again, reduce heat to medium-low and cover.  Stir occasionally for about 45 minutes or until the greens are tender.
  5. Serve with a splash of cider vinegar if desired.  
Notes:
  • The bag of prepped collards still has stems in them.  If you don't like the stems, make sure to remove them prior to cooking. (I actually kind of liked some stems.  I wasn't able to get them all out prior to cooking)
  • Savory can be purchased in the spice isle, but in the ground up form.  If using the ground form, then use about a teaspoon or a teaspoon and a half.  I used the whole form (which leaves the feeling of leaves and twigs in your mouth).  
  • Interesting fact about Savory: In WWII Germany, Savory was used as a seasoning during a pepper shortage.  


Saturday, July 7, 2012

Banana Pudding

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This recipe for banana pudding was passed down from my great-grandmother.  My mom inherited many of Mimi's recipes.  Each recipe was handwritten on little cards held within a little recipe box that was browning along the edges.  I grew up eating this banana pudding and find it difficult to eat any that is not made with homemade custard.  The custard is what sets this recipe apart from many others.  As a child, I would pull a stool up to the stove and stir the custard mixture for what felt like hours waiting on it to thicken while my mom cut bananas and layered vanilla wafers into her flower patterned Corelle dish.  I don't have flower patterned Corelle, but I do have the recipe.  When you take your first bite of this banana pudding, you are taking a bite of the South.

Ingredients
2 tablespoon All-Purpose flour
6 tablespoon sugar
2 cups milk
2 egg yolk (reserve egg white for meringue topping)
1 teaspoon vanilla extract
4-5 medium sized ripe bananas
1 box vanilla wafers
2 reserved egg whites
1/2 teaspoon Cream of Tartar
2 tablespoons sugar
  1. Begin by making the custard. In a medium sauce pan, combine flour, sugar, egg yolk, vanilla, and milk (in that order).  Stir with each addition (this helps to keep the flour from clumping up in your milk).  Heat mixture over medium-low and stir constantly with a wooden spoon (my mom and grandmother always said to use a wooden spoon).  Stir until the custard thickens and coats the spoon, about 7-10 minutes.  (Do you see why I pulled up a stool?)
  2. After the custard has thickened, remove from the heat.  Layer vanilla wafers in the bottom of a medium-sized heat proof dish.  Slice 2 bananas and layer over the vanilla wafers.  Repeat a vanilla wafer layer over the bananas and up the side.  Repeat with remaining bananas.  Finally, layer wafers one last time to top off the dish.  
  3. Pour the custard over the bananas and wafers making sure to pour it over evenly.  Then, gently shake the dish to help the pudding settle between the cracks and crevices of the bananas and wafers.  Refrigerate for about 3 hours or until the pudding is chilled throughout. 
  4. Just before serving, preheat your broiler on high.  Pour reserved egg whites, sugar, and Cream of Tartar into a mixing bowl.  Using an electric mixer, beat the egg whites on high until they form stiff peaks, about 3 minutes.  Top the banana pudding with the stiff egg whites.  Place in the oven for about 1 minute or until the topping is golden brown.  Serve.  
Notes:
  • I like my bananas sliced thicker and clunky.  I prefer the thicker texture and roughness of the layers.  My mom on the other hand likes to slice her bananas thin (about 1/4-1/2") and all the same size.  She layers them smoothly over the vanilla wafers for a smooth even layer.  They taste great either way.
  • Instead of making a meringue topping, you could use whipped topping or whipped cream, just omit the broiler.  

Thursday, June 21, 2012

Eggplant Parmesan

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This has to have been the best Eggplant Parmesan I have ever had.  It is from Cooking Light's September 2010 magazine and is only 319 calories per serving.  There are several steps involved in making this dish, but it is worth the effort.  As always, I made a few changes to my dinner.  I cut the recipe in half because the original recipe makes 10 servings.  I am the only one eating it, and will turn into an eggplant if I try to eat it all.  I also used shredded mozzarella cheese instead of sliced, and omitted the fontina cheese because I didn't have it on hand.  For the pasta sauce, I used Classico's Mushroom and Olive flavor.  The mushroom's and olives added extra texture to each bite to give each bite a meaty and full feeling despite the lack of meat.  

Ingredients

Eggplant:
2 large eggs, lightly beaten 
1 tablespoon water
2 cups whole-wheat panko (I couldn't find whole wheat panko, so I just used seasoned whole wheat)
1/4 cup (1 ounce) grated fresh Parmigiano-Reggiano cheese (I added a little extra to make up for the fontina)
2 (1-pound) eggplants, peeled and cut crosswise into 1/2-inch-thick slices
Cooking spray 


Filling:
1/2 cup torn fresh basil
1/4 cup (1 ounce) grated fresh Parmigiano-Reggiano cheese
1/2 teaspoon crushed red pepper
1 1/2 teaspoons minced garlic
1/4 teaspoon salt
1 (16-ounce) container part-skim ricotta cheese 
1 large egg, lightly beaten 

Remaining ingredients:
1 (24-ounce) jar premium pasta sauce
1/4 teaspoon salt
8 ounces thinly sliced mozzarella cheese
3/4 cup (3 ounces) finely grated fontina cheese

Preparation

1. Preheat oven to 375°.

2. To make eggplant, combine 2 eggs and 1 tablespoon water in a shallow dish. Combine panko and 1/4 cup Parmigiano-Reggiano in a second shallow dish. Dip eggplant in egg mixture; dredge in panko mixture, pressing gently to adhere and shaking off excess. Place eggplant 1 inch apart on baking sheets coated with cooking spray. Bake at 375° for 30 minutes or until golden, turning once and rotating baking sheets after 15 minutes.

3. To make filling, combine basil and next 6 ingredients (through egg).

4. To assemble, spoon 1/2 cup pasta sauce in bottom of a 13 x 9-inch glass baking dish coated with cooking spray. Layer half of eggplant slices over pasta sauce. Sprinkle eggplant with 1/8 teaspoon salt. Top with about 3/4 cup pasta sauce; spread half of ricotta mixture over sauce, and top with a third of mozzarella and 1/4 cup fontina. Repeat layers once, ending with about 1 cup pasta sauce. Cover tightly with aluminum foil coated with cooking spray. Bake at 375° for 35 minutes. Remove foil; top with remaining third of mozzarella and 1/4 cup fontina. Bake at 375° for 10 minutes or until sauce is bubbly and cheese melts; cool 10 minutes.

Notes:
I lined my pan with foil to help with clean up.  Good thinking on my part.

An egg is difficult to cut in half, so when a recipe calls for a whole egg and you only want half, mix it up and only use half of the mixture.  

I added a little flour to my bread crumbs to help mixture to adhere to the eggplant pieces.  

Monday, June 18, 2012

Mushroom Potpie

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Potpie has always been one of my favorite foods.  When I go to visit my mom, I request her chicken potpie.  I decided to give this Mushroom Potpie a chance when I saw it in Real Simple's November, 2011 issue.  It was delicious.  The thyme mixed with the mushrooms gives it an earthy flavor and the puff pastry crust adds a buttery, crisp bite.  The gravy was a little thin, but thickened as it cooled. 





Ingredients

  • 4  tablespoons  olive oil
  • 1 1/2  pounds  mushrooms (such as cremini or button), halved, or quartered if large
  • carrots, cut into 1/2-inch pieces
  • celery stalks, sliced 1/4 inch thick
  • medium onion, chopped
  • 1/2  teaspoon  dried thyme
  • kosher salt and black pepper
  • 1/3  cup  all-purpose flour
  • 1 1/2  cups  vegetable broth
  • 1  cup  frozen peas
  • sheet puff pastry (half a 17.3-ounce package), thawed

Directions

  1. Heat oven to 400° F. Heat 2 tablespoons of the oil in a large skillet over medium-high heat. Add the mushrooms, carrots, celery, onion, thyme, ½ teaspoon salt, and ¼ teaspoon pepper. Cook, stirring occasionally, until the vegetables are tender, 12 to 15 minutes. Add the flour and cook, stirring, for 30 seconds. Add the broth and peas; bring to a boil.
  2. Transfer the mushroom mixture into an 8-inch square baking dish. Lay the pastry on top and cut several vents in it. Place the baking dish on a rimmed baking sheet and bake until the crust is golden, 25 to 30 minutes. Let rest 15 minutes before serving. 

Notes:
If you prefer a thicker gravy, decrease the vegetable broth to 1 cup.  

Tuesday, May 29, 2012

Garlic-Herb Pasta

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This was dinner the other night.  I enjoyed the light flavor of garlic and basil together with fresh tomatoes.  This can be prepared meatless or with chicken.  Because I am a garlic lover, I increased the amount of garlic I added from 5 cloves to 7.  I also decided that the next time I make this dish, I will use 6 tablespoons of basil opposed to 3 tablespoons of parsley and 3 tablespoons of basil.  I prefer the flavor of the basil in this recipe.  This recipe originates from Southern Living's April 2007 edition.






Ingredients
8 ounces uncooked thin spaghetti
5 garlic cloves, minced
2 tablespoons olive oil
2 pounds plum tomatoes, cut into eighths
3 tablespoons minced fresh parsley
3 tablespoons thinly sliced or chopped fresh basil
1 teaspoon salt
1/4 teaspoon freshly ground pepper
Freshly grated Parmesan cheese 
*Diced chicken breast

1. Cook pasta according to package directions; drain. Place pasta in a serving bowl, and keep warm.
* While the pasta is cooking, prepare the chicken.  Season with salt and pepper and saute for for about 4 minutes or until cooked through.

2. Sauté garlic in hot oil in a large skillet over medium heat 1 minute. Stir in tomatoes and next 4 ingredients. Cook, stirring occasionally, 5 minutes or until thoroughly heated and tomatoes release juices. Pour over pasta; toss to combine. Sprinkle with Parmesan cheese.
*I add the pasta to the sauce and stir to combine.  I also wait to add the cheese until after I serve it on plates.

Sunday, May 27, 2012

Stuffed Cherry Tomatoes

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This appetizer is not only appealing, but delicious.  I made this recipe for a dinner I had and it was a hit.  There were no leftovers and many positive reviews.  Preparing the tomatoes was a little time consuming, but the use of a melon baller proved to be worth the small investment.  I did make some of these vegetarian by omitting the bacon and they tasted just as delicious.  This recipe comes from Southern Living's February 2007 issue.







Ingredients
2 pints cherry tomatoes (look for larger cherry tomatoes)
1 avocado, peeled and diced
1 teaspoon lemon juice
1/4 cup mayonnaise
8 cooked bacon slices, crumbled
2 green onions, finely chopped
Salt and pepper to taste

1. Cut a small slice from the top of each tomato; scoop out pulp with a small spoon or melon baller, and discard pulp. Place tomatoes, cut sides down, on paper towels, and let drain 15 minutes. To help the tomatoes stand, I cut a very thin slice from the bottom as well to flatten it.

2. Meanwhile, combine avocado and lemon juice in a small bowl, stirring gently; drain. Stir together mayonnaise, bacon, and green onions; add avocado mixture, and stir gently until combined.

3. Spoon avocado mixture evenly into tomato shells. Cover with plastic wrap, and chill 1 hour. Sprinkle with salt and pepper to taste just before serving.

Sunday, May 20, 2012

Perfect Rice

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After living in China, I have a preference for short grain rice which is only really found here in the form of sushi rice.  The traditional 2 cups water to 1 cup rice for long grain rice does not make me excited.  It has taken me several years to perfect making Asian rice.  I followed the directions on the bag, took my grandmother's advice, and researched the Internet.  I was about to give up on Asian rice until one Sunday evening at 7:30 pm.  I was watching Your Japanese Kitchen on NHK World and Harumi said to wash the rice.  It was that simple.  The texture is perfect.  The rice is firm and sticky, and it holds together very well on chopsticks and stands up to Asian sauces.

Makes 3 1-cup servings

1 cup short grain sushi rice
1 1/4 cups water

1.  In a deep bowl, place the rice.  Put in the sink and rinse in cold water until the water runs clear.  (I run the water and swish the rice around, and once the bowl is full I drain the water (not the rice) and start over.)
2.  Strain the rice in a sieve and allow to dry for about 15 minutes.  Place rice in a small sauce pan, pour in the water, put a lid on and bring to a boil (I like to use a glass lid so I can see when it begins to boil).  Once the water is boiling, lower the heat to low and allow to cook for about 10-12 minutes or until most of the water is absorbed.  Turn off the heat and allow to steam for another 10-12 minutes (this is the key).  

Do NOT remove the lid during the cooking or steaming. (This is very important to perfect rice.)    

Rice picture borrowed from: http://www.rsc.org/chemistryworld/News/2008/May/21050801.asp

Saturday, May 19, 2012

蒜泥刀豆 (suan ni dao dou) Garlic Green Beans

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These green beans are the greatest!  They were a staple in China (because they weren't scary) and they continue to be a staple dish now.  I cook these green beans with most Asian dishes because it is so simple and the flavors are simple.  Usually the meat dish is the main character of the meal.  Most of the time I use frozen whole Green Lake green beans, but fresh are better.  When I use frozen, I throw them into the wok or frying pan still frozen.  They steam as they cook.  When using fresh green beans, I blanch them first.


Ingredients
1 lb. whole green beans (frozen)
2-4 cloves of minced garlic (depends on your taste for garlic)
2 tsp. vegetable oil
salt to taste

Heat oil in a wok or frying pan over medium high to high heat.  Add green beans.  Stir fry for about 7 minutes or until they are tender, but crunchy still.  The green beans will become a bright, vibrant green.  Salt the green beans.  Add garlic and stir frequently for about 30 seconds or until the garlic is aromatic.  (Don't overcook the garlic. Yuck!)

 Notes: 
For fresh green beans, wash and snap the ends off.  Bring a pot of water to boil.  Add green beans and allow to boil for about 2-3 minutes until the color changes to a vibrant green.  Drain and rinse under cold water to stop the cooking.  Proceed with the cooking directions above.  

Sunday, May 13, 2012

Japanese Ginger Pork

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I think I have found a new love.  Last week we watched a new Japanese cooking show called Itadakimasu ! Dining with the Chef on NHK World EnglishThis dish was featured on that episode.  It is very simple to make and is eaten with shredded cabbage, rice, and miso soup.  






Serves 4
Ingredients 
16 oz. thinly sliced pork loin
Salt and pepper to taste
5 cups shredded cabbage
Sauce
4 tbsp. sake
3 tbsp. soy sauce
1 tbsp. sugar
4 tsp. mirin
2 tbsp. grated ginger
3 tsp. vegetable oil

1.  Cut the pork into large bite size pieces.  Sprinkle with salt and pepper.
2.  Combine all of the sauce ingredients in a bowl.
3.  Heat the oil in a frying pan, and cook the pork until cooked.  Place the pork slices in the bowl with the sauce.  Mix and allow to marinate for 30 seconds.
4.  Pour the pork and sauce in the frying pan over the medium high heat.  Cook the pork in the sauce, stirring occasionally until the sauce reduces and sticks to the meat.
5.  Arrange 1/4 of the pork slices over 1 1/2 cups of cabbage.

Notes:
I briefly steamed the cabbage prior to serving.  The cabbage still had a crunch, but some of the bite was gone.    

咕老肉 (Gu Lao Rou) Sweet & Sour Pork

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I had this the first day I was in China, it instantly became a favorite.  I made several attempts at first to cook this, but it flopped each time.  I thought I was destined to only eat this at the "Green Sign Restaurant."  (We named the restaurant across the street from my school's campus this because we couldn't read the Chinese name and it had a green sign.)  Before leaving China in 2008, I finally took the first of several cooking classes and the chef taught us this dish.  It is surprisingly simple, and tastes just like the dish at the Green Sign Restaurant.  



Ingredients
12-16 oz. pork loin roast
1 cup cubed pineapple (can or fresh work equally as well)
1 cup chopped red and green peppers (make sure they are all cut the same)
dash of salt
1/2 tsp. sugar
dash pepper
2 tablespoons rice vinegar
1 egg white
3/4 cup ketchup
1 cup water plus 2 tablespoons
1 cup cornstarch plus 1 tablespoon
2-3 cups vegetable oil for deep frying


1.  Thinly slice pork loin.  Pork loin roasts are quite large, so I cut it into quarters so that my pieces are small and thin.  Place the pork in a bowl.  Add salt, sugar, pepper, rice vinegar, and egg white.  Using your hand mix these into the pork.  As you do this, massage the meat by squeezing it through your fingers.  (The Chinese chef said that it helps tenderize the meat.)  Allow to marinate on the counter for about 20 minutes.
2.  Prep the vegetables and pineapple.  Set aside.
3.  After the meat has marinated, place 1 cup cornstarch in a shallow dish.  You are going to make meatballs that are about 3/4" in diameter.  (If they are too big, it is harder to eat and the flavor is different.)  Take some meat and drop it into the cornstarch.  Roll it around in the cornstarch forming a loose ball.  Put the ball in your palm and squeeze it to compact the meat.  Rotate it as you squeeze to get a ball shape.  Place on a place with a thin layer of cornstarch.  Continue with the remaining meat.
*Note: You don't want to squeeze the meat ball too tight or the meat will become tough, nor do you want to leave the meat balls too loose or they will fall apart during cooking.
4.  Heat oil in a pan to deep fry until it is 350ºF.  I use my wok which is stainless steel (don't use your wok if it is non-stick.)  Cook about 9 of the meat balls at a time.  You don't want to crowd the wok or cause the temperature to drop.  As the meat cooks, roll them around with a slotted spoon occasionally to allow all sides to be cooked evenly.  Cook for
about 3-4 minutes.  The crust will turn golden brown.  Remove one meatball and test it by cutting it open to ensure that the meat is cooked through.  Remove to a covered plate to drain. (Like to use brown paper bags.  It keeps the crust from getting soggy.)  Repeat with remaining meatballs.
5.  After cooking the meat, place peppers and pineapple into the oil.  Immediately remove.  (I am not sure why this needs to be done, but the Chinese chef said it was important.) 
6.  Combine 1 tablespoon of cornstarch and 2 tablespoons water in a small bowl.  Mix until the cornstarch is dissolved.  In a clean wok, (I pour the oil into another container and just was my wok) add about 1/2 tablespoon of the used oil.  Heat the oil on medium-high heat.  Add ketchup and water.  Stir until it is combined.  If the ketchup mixture looks too thick add a little more water.  Bring to a boil.  Add meatballs, peppers, and pineapple.  Stir until the meat is coated by the sauce.  Add about half of the cornstarch mixture, and stir.  Bring back to a boil.  Allow the sauce to thicken.  If the sauce is still thin and not sticking to the meat, then add a little more cornstarch mixture.  

Notes:  I have tried using ground pork instead of slicing the pork loin.  It is a time saver, but the meatballs have a different texture.  The flavor is still awesome, but the sliced pork gives the meatballs a more tender bite.  The pineapple is the key ingredient in this dish.  Don't forget it. (I speak from experience.  Without the pineapple, it was just ketchup on pork meatballs, and not very tasty.)    
                                                    



Monday, May 7, 2012

Chipotle Pork Tenderloin

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Pork tenderloin is one of my favorite ways to eat pork (bacon is my favorite).  I found this recipe from Eatingwell.com (and borrowed their picture), and it is one of the best ways to prepare pork.  When I made this the first time, I had never worked with chipotle peppers in adobo sauce and found it overwhelming at first, but I stuck with the recipe and after marinating and cooking the tenderloin, it was amazing.  The chipotle gives the meat a smoky flavor (one that I miss since living in an apartment with no access to a grill), and the lime juice and orange juice give it a hidden tang in the background.  You only taste it at the end of each bite.  This is best when it can marinate overnight.  The original recipe says to grill the meat, but like I said above, I do not have a grill.  I do have a grill pan thanks to a wonderful mother-in-law.  I have been trying to figure out the best way get the tenderloin cooked through without smoking us out of the apartment.  I think I finally figured it out.  The oven. This recipe would work very well on chicken too.  Give it a try!

Ingredients
1 canned chipotle chile in adobo plus 1 teaspoon adobo sauce,
1 garlic clove, minced (or crushed in a garlic press)
1/2 cup orange juice
3 tablespoons lime juice
1 tablespoon red-wine vinegar
1 teaspoon dried oregano
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
8 ounces pork tenderloin, (see Kitchen Tip), trimmed of fat
*For some added heat, add some sliced jalapenos seeds and all

1.  Combine chipotle and sauce, garlic, orange juice, lime juice, vinegar, oregano, cumin, salt and pepper in a blender or mini food processor; blend or process until the chipotle is chopped and the mixture is relatively smooth. Pour into a sealable plastic bag, add pork and seal, squeezing out any excess air from the bag. Turn to coat with the marinade. Refrigerate at least 1 hour and up to 8 hours.

2.  Preheat grill to high.  Remove the pork from the marinade (discard marinade). Grill the pork, turning occasionally, until an instant-read thermometer inserted diagonally into the center of the meat registers 145° F, 12 to 15 minutes. Transfer the pork to a cutting board and let rest for 5 minutes before slicing.





In the oven: 
Heat the grill pan on the stove over high heat.  Once it is hot, add the meat.  Turn several times browning all sides (and allowing gorgeous grill marks to leave their mark).  Put both pan and meat into a preheated, 400ºF oven and allow to cook for about 20 minutes or until a meat thermometer registers 145ºF.  Allow the meat to rest under foil for about 5 minutes, and then slice.


Friday, May 4, 2012

Chicken Quesadillas

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This recipe is an original that I created after reading a variety of quesadilla recipes.  The layers begin with a cream cheese mixture spread over a flour tortilla, and then topped with queso cheese, chicken, fresh tomatoes, and more queso cheese.  Then it is finally topped off with a second flour tortilla and a thin layer of butter.  Both the husband and I really enjoyed this dinner.
I seasoned my chicken breast with salt, pepper, garlic powder, and cumin and then baked it in the oven for about 30 minutes until it was cooked through.  To roast jalapenos, place on a pan and bake at 450º F for about 20 minutes or until the skin begins to blacken.  Remove from the oven and place jalapenos in a heavy duty zipper bag.  Allow to sit in the bag 20 minutes and then remove the skin of the pepper.  Remove the top and seeds.  Dice.


Makes 5 servings.


Ingredients
10 Fajita sized flour tortillas
1 cooked chicken chicken breast, thinly sliced
1 oz. tablespoon reduced fat cream cheese, room temperature
1/2 tsp. cumin
1/4 tsp. salt
1/4 tsp. pepper 1/2 cup diced onions
2 tablespoons chopped cilantro
1 cup diced tomatoes, seeded
1 teaspoon diced, roasted jalapeno
1 1/2 cup queso cheese

1.   In a medium saute pan, cook onions over medium heat until they are translucent, about 5 minutes.  Chop the cilantro and place in a small mixing bowl.  Add cream cheese, diced jalapeno, cumin, salt, pepper.  Add onions to the mixture.  Stir to combine.  


2.  Spread a thin layer of the cream cheese mixture over 5 tortillas.  Sprinkle a tablespoon of cheese, place a few slices of chicken, 2 tablespoons of tomatoes, and another tablespoon of cheese on each tortilla.  Place another tortilla over each topped tortilla.  Spread a little butter over the top of each quesadilla.  


3.  Heat a nonstick frying pan over medium heat.  Place one quesadilla butter side down in the pan.  Add a little butter to the bottom of the quesadilla.  Cook until it brown and then flip.  When both sides are browned, remove from the pan and cut into quarters.  Repeat with remaining quesadillas. 








Sunday, April 29, 2012

Peanut Butter Chocolate Chip Cookies

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I made these this afternoon.  They turned out perfectly if I may say so myself.  Me and baking cookies usually do not get along.  I always have trouble with cookies, especially chocolate chip cookies, spreading out too much and becoming chocolate chip cookie crisps.  I found this recipe through Pinterest on Mel's Kitchen Cafe.  They did not spread out, but remained plump and cakey, just like I like them.  I took Mel's advice and used a combination of semi-sweet chocolate chips and Reese's peanut butter chips to add that extra kick of peanut butter.  







1 cup (16 tablespoons) butter, softened to room temperature
2 cups smooth or chunky peanut butter
1 ½ cups firmly packed light brown sugar
1 cup granulated sugar
2 large eggs
1 ½ tablespoons milk
1 ½ teaspoons pure vanilla extract
2 ½ cups all-purpose flour
1 ½ teaspoons baking soda
1 teaspoon baking powder
½ teaspoon salt
2 cups chocolate chips (or a combination of peanut butter and chocolate chips)

1.  In a large bowl, combine butter and peanut butter.  Use an electric or stand mixer to beat them until they are light and fluffy.  Add the brown sugar and white sugar.  Combine.  Add the eggs, milk, and vanilla.  Beat until the batter is light and fluffy, about 1 to 2 minutes.

2.  Sift together the flour, baking soda, baking powder, and salt.  Add to the butter mixture.  Mix until most of the flour is incorporated.  Add chocolate chips and finish combining.  Allow the cookie dough to sit for about 15 minutes.  The dough will become more firm.  

3.  Preheat oven to 350º F.  Line cookie sheets with parchment paper.  Scoop about 1 inch balls of dough on the cookie sheets.  (I used a cookie scoop to get equal sizes).  Bake about 7 minutes until gold brown.  Remove from the oven.  Allow to cool about 4 minutes and then transfer to cooling rack.  

Makes about 5-6 dozen cookies.  (It made a lot of cookies.  I am glad they turned out yummy.)

Saturday, April 28, 2012

Blueberry Muffin Crumble Cake

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I have made this cake twice now and both times it has been a winner.  This cake is from Anne Byrn's book, The Cake Mix Doctor Returns!  The cake is a layered cake with a glaze icing drizzled over it and between the two layers.  The cake has a crumble topping that adds an interesting texture between the two cakes.  I followed the directions for the cake, but used Ann Byrn's Lemon Cream Cheese Frosting from the same book instead of the glaze.  The first time I made it was for a baby shower, so I decorated the cake with colored icings.  This was the second time and I was inspired by the blueberries left over from baking.  They provided a nice pop in the mouth when taking a bite.  
  


Vegetable oil spray, for misting the pans
Flour, for dusting the pans (I use Pam with flour in it)
 
1/2 cup all-purpose flour
1/2 cup packed light brown sugar
4 tablespoons (1/2 stick) cold butter
1/2 cup finely chopped pecans

1 3/4 to 2 1/4 cups fresh blueberries (thawed frozen blueberries work as well)
1 medium-size lemon
1 package (18.25 ounces) vanilla or yellow cake mix with pudding in the mix
1 container (6 ounces; 3/4 cup) lemon yogurt
1/2 cup water
1/3 cup vegetable oil
3 large eggs

1. Rinse the blueberries and pat them dry. Place oven rack in the center of the oven. Preheat oven to 350º F. 

2.  Prepare the pans.  Use two 9-inch cake pans and trace the bottoms using a pencil on parchment paper.  Cut out the circles.  (I cut on the inside of the line so that the circles aren't too big.)  Spray the bottoms of the pans.  Place parchment paper in the pan.  Spray parchment paper and sides of the pan.

3.  Place the flour and brown sugar in a medium bowl.  Mix well.  Cut the butter into small pieces and cut into the flour mixture using a fork or pastry blender.  Cut the mixture until it resembles coarse crumbs.  Add the pecans to the mixture and toss to combine.  Divide the topping mixture into two parts and put each half into the prepared pans.  Spread an even layer over the bottom.  Set pans aside.  

4.  Rinse the lemon and pat it dry.  Grate 1 teaspoon of lemon zest.  Cut the lemon in half and squeeze the juice into a small bowl.  You will need 1 tablespoon.

5.  Measure out 1 tablespoon of the cake mix and set aside.  Place remaining cake mix and the yogurt, water, oil, eggs, 1 tablespoon lemon juice, and 1 teaspoon lemon zest into a large mixing bowl.  Beat with an electric mixer on low speed until the ingredients are incorporated, 1 minute.  Stop the mixer and scrape down the sides of the bowl with a rubber spatula.  Increase the mixer speed to medium and beat for 2 minutes longer, scraping down the sides as needed.  The batter should look well blended.  


6.  In a small bowl combine the blueberries and reserved dry cake mix.  Toss them until they are evenly combined.  Fold the blueberries into the cake batter until just evenly combined.  Evenly divide the cake batter between to the pans.  Spread the batter evenly to the edges.  Place in the oven side by side.  


7.  Bake cakes until they are golden brown about 24 to 28 minutes or until a toothpick comes out clean.  I usually set my timer for about 5 minutes less than the time and watch it from there.  (I don't always trust my oven and I hate overdone cake.  May as well eat sweet cornbread at that point.)  *When watching the cake, don't keep opening the oven, but watch through the window.  


8.  Allow the cakes to cool for about 15 to 20 minutes.  Turn the cakes out topping side up onto cooling racks.  Allow to cool 20 minutes longer.  (If using the Lemon Cream Cheese icing, allow to cool completely; about 3 hours)

For the glaze:

1 tablespoon lemon juice
1 1/2 cups confectioners' sugar, sifted
3 to 4 tablespoons milk


Whisk the confectioners' sugar and lemon juice in a small bowl.  Add 1 tablespoon of milk at a time until the glaze is smooth but still runny enough that it will slowly drip down the sides of the cake.  


To assemble the cake with the glaze:


Transfer one layer, topping side up to a serving platter.  Using a spoon, drizzle half of the glaze over the cake and allow it to drip over the edge.  Place the second layer on top of the first topping side up and drizzle remaining glaze over it.  Garnish the cake with blueberries if desired.


For the Lemon Cream Cheese Frosting:
4 ounces reduced-fat cream cheese, at room temperature
8 tablespoons butter, at room temperature
About 4 cups confectioners’ sugar
1 tablespoon lemon juice
1 teaspoon lemon extract
 

In a large mixing bowl place cream cheese and butter.  Using an electric mixer combine the butter and cream cheese until just mixed.  Add confectioners’ sugar, lemon juice, and lemon extract.  Mix on low at first until the confectioners’ sugar is combined.  Increase speed to medium and mix until the frosting is light and fluffy, about 2 minutes.
 

To assemble the cake with the frosting:

Transfer a cake layer topping side up to a serving platter.  Place a dollop of frosting, about 3/4 cup, in the middle of the layer.  Spread the frosting evening over the cake using a cake spatula or butter knife.  Transfer second cake layer, but turn topping side down.  Spread remaining frosting over the top and sides of the cake.  Decorate as desired.

Cake decorating tips:

I like to double the frosting recipe so that I have plenty of frosting.  I do this with any cake frosting recipe. 

When assembling the cake, I first apply a crumb coat.  A crumb coat is a very thin layer of icing and catches the crumbs so they don’t show up in your final coat.  After applying the crumb coating, refridgerate for 20 to 30 minutes.  Then, frost with your final coat. 

For a smooth appearance, I apply the final coat and then refridgerate for 20 to 30 minutes.  I place my cake spatulas into hot water and use the heat of the spatulas to smooth the surface of the icing. 

I piped shells at the bottom and along the top edges.  On the top, I piped stars.