Easter is around the corner. And with Easter comes the tradition of coloring eggs.

Eggs are a symbol of new life, rebirth and spring. But, easy as it may seem, there are a few tricks to getting perfect hard boiled eggs that peel easily.

The first thing you ought to know is that really fresh eggs don't work well. So, when you buy your eggs in the market, let them sit in the refrigerator for a few days before you boil them. I realize that it would have been better if I had let you know this a few days BEFORE Easter, but as the saying goes...better late than never.

Use large eggs. I have no specific reason for this other than I always use large eggs and know exactly how long it takes them to cook. Oh, and for what it's worth, I always get the most cage free, natural, free range chicken eggs that I can find. Yes, they are more expensive, but if you've ever done any research into the treatment of chickens, it will be hard for you to buy the regular commercial eggs without feeling guilty. Nuff said.

Now for the eggs:

To boil the eggs, put them in a single layer in a large saucepan. Don't stack them. Cover the eggs with 2 inces of COLD water. Using cold water keeps the eggs from cracking.

Add 1/2 teaspoon of salt. This will also help with the cracking and peeling.

Bring the water to a good boil (lots of bubbles rising to the surface without the eggs knocking together to crack them).

Remove the pan from the heat. Cover with a tight fitting lid. Let sit for 15 minutes. Covered.

Cool the eggs however you prefer. Strain them and let them cool to room temp, put them in an ice bath, ...

Happy Happy Easter to you! May the holiday bring you renewal of mind, body and spirit.

Saturday, April 03, 2010 12:35:11 PM (Central Daylight Time, UTC-05:00)         Blog reactions

Fall back, Spring Ahead. Don't forget to move your clock ahead this weekend.

If you're looking to get back a little time, or would like a quick weekday breakfast, a smoothie is a good choice.

This one is good for the whole family. Kids love to help make these, and the limited number of ingredients make clean up a breeze.

The key to flavor is the All Fruit Spread. Be sure to pick a natural spread with lots of chunky fruit.

Sunday, March 14, 2010 7:00:00 AM (Central Daylight Time, UTC-05:00)         Blog reactions

Few things bring to mind Halloween quite like pumpkins and caramel corn.

Making caramel corn is a lot like making candy. It's not particularly difficult, but it's time sensitive and needs some attention.

I've made five batches of caramel corn in the past week. Some with nuts, some without (My son informed me that "Little people don't like nuts." )

The repetition helped me figure out all of the tricks to getting it right. A few things are crucial.

1) A gigunda bowl and humongous spatula are a must. It's much easier to mix the caramel and popcorn if you have a lot of room to stir. If you don't have a large enough bowl or big enough spatula...steaming hot sticky popcorn pieces will fly out and land on your hand.

2) Boil the sugar, butter and salt over medium (not medium high, not high, but medium) heat for 5 minutes. No more. No less.

3) Don't worry about making popcorn in a kettle to get homemade taste. It doesn't make a difference. Microwave popcorn works great. Take advantage of the convenience.

4) Remove the hard kernels of corn before coating the rest with caramel. Candy coated popcorn kernels are hard as diamonds in your teeth.

5) The only way to get an even coat on the popcorn consistently is to remove the popcorn from the oven every 15 minutes, dump it in the gigunda bowl, stir it with the gigunda spatula and put it back into the baking pan and in the oven for another 15 minutes. Do this four times. Don't skip! The fourth time is the one that makes it crunchy later.

6) Measure the vanilla and baking soda into separate little bowls before you begin to cook the caramel sauce. The sooner you can add the vanilla and baking soda after you remove the kettle from the heat, the easier it is to get a consistent texture.

The actual recipe is quite simple.

Pop three bags of microwave popcorn. Dump the popcorn (no kernels) into a gigunda bowl. Add in 3 cups of your favorite nuts. I prefer 2 cups of cashews and 1 cup of roasted, salted peanuts.

In a medium kettle over medium heat, cook 2 cups of light brown sugar, 2 sticks of unsalted butter, and 1 teaspoon of salt. Stir frequently. Once the sauce starts to boil, let it continue to boil for 5 minutes. Continue to stir throughout the process. It is important to not rush this step. If you do it correctly, the mixture will change color and begin to look creamy.

After 5 minutes have passed, remove the kettle from the heat. Stir in 1/2 teaspoon baking soda and 1 teaspoon good quality pure vanilla.

Immediately pour the caramel mixture over the popcorn mixture. Mix well with a large spatula.

Empty the coated popcorn mixture into two 9x13 baking pans that have been sprayed with nonstick cooking spray. Bake for one hour in a preheated 250 F oven, removing every 15 minutes and thoroughly stirring each time.

Allow to cool on wax paper.

Store in an airtight container.

Happy Halloween!

The Muse Gourmet

Friday, October 30, 2009 6:21:57 PM (Central Daylight Time, UTC-05:00)         Blog reactions

If you're one of those people that likes to skip to the end of a book to read the last chapter first...let me save you some time. The net result is a recipe for some pretty darn good chocolate chunk cookies, that are gluten free and just happen to be made with agave nectar. If all you're looking for is the pictures and recipe then go ahead and skip to the bottom. If you want the story...here it is.

It all started last weekend (Saturday) when my son looked up at me and said "Momma. This is my super blaster and makes people want to blast things."

Me, feeling a little under the weather responded. "Yeah, well this is my super belly and it makes people want to exercise."

Sigh...Time to go on a diet. The holidays are coming; I have cute fall clothes to wear that just happen to be a size to small; we're going home for Christmas and I don't want to hear relatives comment "Looks as if you've taken this food thing a little too seriously." So...what to do.

I rummaged through Experience Magazine (Lifetime Fitness freebie with membership) and read a featured article on liver detox. This caught my eye, "Many people experience significant and immediate weight loss on this program, but the net benefits for energy and long-term health are every bit as dramatic."

I was in at "significant and immediate weight loss."

At a high level, the plan calls for eliminating caffeine, all sugars (refined, artificial and honey), gluten and trans fats. There are a number of things that you should consume (apples, oranges, leafy greens, etc) but when it comes to dieting I'm all about knowing what I need to leave out. Consuming things has never been an issue. It's the elimination that I struggle with.

I successfully participated in the plan for 4 days. And felt lousy. And lost no weight. None. Nothing. Zip.

On the evening of the fourth day I decided to do a little research on the author. And...I discovered that in addition to coming up with this detox plan she believes that using cell phones makes you fat.

Sheesh. Why don't I look before I leap? I suffered four days because I believed that someone (who just happens to think that using cell phones make you fat) knew more about nutrition than me.

So, needless to say, I'm off the detox program.

The truth of the matter is that there is no magic formula for weightloss. Eat less and exercise. If you put less into your body than you use, you will lose weight. Very simple.

BUT...something good did come from the detox plan. I learned to use Agave Nectar in more things (Agave has a lower sugar content than honey or sugars) and I developed a large amount of empathy for people that cannot tolerate gluten. Gluten is in practically everything (that I typically eat at least). It's a protein that is found in refined wheat products...think bread, pasta, even some soy products. I personally found that by cutting down the amount of sugar and gluten that I consumed, I felt better, had more consistent energy levels and less cravings.

If you'd like to give it a try...check out these cookies. They are gluten free and use Agave Nectar. I like them as much (if not more) than a traditional chocolate chip cookie. They stay moist and are quite simple to prepare. Since they are made with dark chocolate which tends to be less sweet than milk chocolate, kids don't usually find them quite as yummy. (At least mine didn't)  Dark chocolate tends to suit the taste buds of older folks, since our preference moves toward bitter from sweet.

Pulse blanched almonds in food processor until texture resembles that of flour. 2-3 minutes.

Combine almond flour, salt and baking soda in a large bowl. Whisk.

In a smaller bowl, combine melted butter, vanilla and agave nectar. Whisk.

Mix the wet ingredients into the dry. Stir in the chocolate pieces.

Roll into balls the size of a golf ball. Place on cookie sheets lined with parchment paper. 9 cookies per sheet (they spread when baking)

Bake for approximately 10 minutes until the outer edges are a nice brown color and the top of the cookies are beginning to turn golden in color.

Sunday, October 04, 2009 10:59:00 AM (Central Daylight Time, UTC-05:00)         Blog reactions

Who is the last person that ever heard a dinosaur? Exactly! So why do we think they roar?

What if they quacked like a duck? Or squeeked like a mouse? Or blabbered?

Maybe some dinosaurs evolved to live with us and aren't extinct at all. Maybe they eat chocolate Teddy Grahams for breakfast and run around grabbing anything they can reach.

Sure, no one's seen a T Rex in some time, but did you ever look for a Blabbersaurus? I bet you've seen one, or may even have one living in house!!!!

Blabbersaurus are sly little creatures. When they don't want to be noticed, they don't make a sound. They diligently go about their business of exploration; quietly burying treasure in unsuspecting places...like the refridgerator, or the carpet, or in under the pillow in your bed.

Sometimes they wake you up suddenly from a dream! Blabbering loudly about it being time to wake up and then running out of the room before they can be indentified. "Blabber  Blabber  Blabber.  Get out of bed.  Blabber.  Blabber."

Blabbersauraus are messy eaters too.  And amazingly picky for being so small and unable to provide for themselves. Most like crackers and chocolate milk, and like to leave crumbs on the floor for other creatures that may stir in the night.

These dinosaurs can definitively detect color. They love bright colors and will decorate walls or floors if given the opporuntity. To a blabbersaurus, everything looks better with glue, glitter, paint, or kool aid on it.

While the blabbersaurus has no natural predators, it has developed a very sophisticated mechanism to conceal its indentity.

On rare occaision, when you catch the prehistoric creature running around, tearing up your house, filling your head with nonsense... the Blabbersaurus does the most unusual thing.

It stops. Right where it stands.  Looks at you. Smiles. And hits you with a hug and a kiss.

The hugs and kisses of a Blabbersaurus are intoxicating.

They make you forget everything you thought you saw.

All the destruction. All the noise.

And you go on...forgetting that you ever saw one of these little creatures in your house.

The Muse Gourmet

Saturday, September 26, 2009 3:03:15 PM (Central Daylight Time, UTC-05:00)         Blog reactions

Ahhh...

The autumn equinox. Nothing wakes me up like fall. I love it. The season energizes me. Fall is my spring.

I'm not sure if it's the balance between day and night, or the cooler weather, or memories of the seasons of the past that put me in good spirits, but I always find myself eagerly looking forward to what life will unfold in the year ahead.

When I was in college, I always took a pilgrimage on the the first day of fall and went for a drive to Redwing, Minnesota. I drove with the windows down and appreciated the natural beauty of the trees along the way. Redwing is known for its antiques and pottery. And...caramel apples (at least that's what I remember). I can't think of Redwing without thinking fondly of the caramel apples, crisp and fresh from the season harvest, generously covered in homemade caramel.

It's been years since I've had the pleasure of visiting Redwing, but the fond memories of the caramel apples has never left me. So today, on this first day of fall, I stopped at the local Whole Foods market to pick up the freshest, most delicious Macintosh apples I could find. By the way, if you've never baked with Macintosh apples, you're missing something. There's a reason Yankee Candle has a candle scent dedicated to this king of apples. The aroma when you're peeling the apples is absolutely intoxicating!

So as I write, the windows are open, fresh air is filling the house, and my crock pot is bubbling with apples, cinnamon and honey. And when I wake up, there will be a fresh batch of apple butter, all ready to enjoy of a piece of toast...or all by itself. It's just like a caramel apple without the stick. Hmmm...now I need to make a pilgrimage.

The Muse Gourmet

Tuesday, September 22, 2009 10:34:07 PM (Central Daylight Time, UTC-05:00)         Blog reactions

I can’t tell you why I haven’t shared this recipe yet. Perhaps it’s because it really isn’t a recipe…just a method of making noodles and cheese. But, whatever the reason, my mother always made her macaroni and cheese this way and I loved it. The cheese is nice and gooey and it’s fun to eat.



I’ve been making “macaroni” and cheese like this for twenty years. At least twice a month… for twenty years. I can make this homemade variety of macaroni and cheese in the same time it would take someone to make a box of Kraft mac-n-cheese. This is one of my “go to” recipes for a quick dinner.



I know this isn’t a traditional macaroni and cheese recipe. You don’t make the sauce separately and it isn’t baked. (Thus the ...sort of...after the title)  But it’s yummy and easy to prepare.

The key to having it turn out perfect every time…don’t overcook the noodles, cut the cheese into bite sized cubes and melt it all together over LOW heat.



This is one of the best things my Mom ever made. My son will most likely tell you the same thing!   I use whole wheat noodles for added nutrition and always use Cheddar or Colby cheese. It just melts better for me.



The only ingredients…1 pound of your favorite dried pasta, ¾-1 pound Cheddar or Colby cheese cubed, ½ stick unsalted butter, ¼ – ½ cup milk.

Cook the noodles according to the instructions on the package in salted water (1 Tablespoon salt per 4 quarts of water). Don’t overcook the noodles. May sure the noodles stay al dente. Drain the noodles. Don’t rinse.

Over low heat in the same kettle that you cooked the noodles, melt ½ stick unsalted butter. Add noodles, cubed cheese and milk.

Cook over low heat, stirring occasionally until the cheese is melted. This will take about 4 minutes. That’s it. You’re done.

One minute after adding the cubed cheese.

Three minutes after cooking and stirring over LOW heat.

Four minutes after cooking over LOW heat.  The noodles are done and ready to serve.  See how gooey the cheese gets?  That's the best part! 

The Muse Gourmet

Tuesday, August 25, 2009 11:47:20 AM (Central Daylight Time, UTC-05:00)         Blog reactions

The Muse Gourmet

Monday, August 03, 2009 1:16:02 PM (Central Daylight Time, UTC-05:00)         Blog reactions

The Muse Gourmet

Saturday, July 18, 2009 4:48:36 PM (Central Daylight Time, UTC-05:00)         Blog reactions

The Muse Gourmet

Sunday, May 10, 2009 10:14:28 AM (Central Daylight Time, UTC-05:00)         Blog reactions

I think that while I was growing up, I ate more of this particular cake than anything else my mother baked. I loved this cake. And it was always around.

So, naturally when I was living on my own, I had to make the cake myself. I was sure to write down the recipe and pack it in one of the first boxes for the move. What ensued afterward are bouts of unexplainable failure.

The recipe, as you will see, is quite simple; five ingredients. But, as embarrassed as I am to admit it, this cake has given me more difficulty than anything I've ever made. I've burned the cake, undercooked it, completely forgot to add flour, watched it sink in the middle, and just plain messed it up to the point where it tasted like a mushy ball of dough. And quite frankly, I've come to the conclusion that it isn't me.

The recipe is desceptively easy. I've decided it's the recipe's fault. :) I was lulled into thinking I could make the cake while doing other things...making a casserole, playing gin rummy (you get the idea). And that, my friend, is where the trouble begins.

My mother would always tell me that something would only turn out if I put love into it. I didn't really understand exactly what that meant, until now.

I decided to try and make the cake again. I've been making notes on my various failures over the years, so I thought I may finally have a good chance of getting it right.

I made sure to measure everything very carefully measured. I took time to cream the butter and sugar together until they were so light and fluffy they resembled like a cloud. Then I slowly added the eggs, one by one. I added the flour gradually and then ever so gently folded in the 7 up as not to flatten all of the carbonation. I poured the batter into a heavy bundt pan (Oh yes, another opportunity for failure with the pan. Unless you use a solid bundt pan that'a heavy as brick, the cooking time is off) and placed in a preheated oven and did not open the oven door until the cake was finished.

Viola...success at long last!

This recipe originated in the 50’s with the introduction of 7 Up’s new formula. The original carbonated beverage was introduced two weeks before the crash on Wall street in 1929 and contained lithium citrate, which was thought to be a mood stabilizing drug. The popular beverage no longer contains any trace of lithium citrate.

Ingredients 3 c granulated sugar 3 sticks unsalted butter at room temperature 5 eggs at room temperature 3 c flour (King Arthur preferred) ¾ c 7 up (freshly opened with lots of bubbles) 2 T good quality lemon extract For glaze: 1 1/3 c powdered sugar 2 T lemon juice 2 T 7 up

Directions Preheat oven to 350 F Cream together sugar and softened butter until really, really fluffy and creamy. This should take between 15-20 minutes. Don’t cut this step short. Gradually beat in eggs, one at a time. Slowly add flour until well mixed. Fold in 7 up and lemon extract by hand. Pour into well greased heavy duty Bundt pan. Bake 1 – 1 ¼ hour until done. Cook and remove from pan. Mix together powdered sugar, lemon juice and 7 up for glaze. Drizzle over the top of the cooked cake.

Monday, April 20, 2009 6:26:28 PM (Central Daylight Time, UTC-05:00)         Blog reactions