the Cooking Thymes - March, 2009

I should have used one more egg.
Boiled Eggs in Plastic Bag

Whenever I boil eggs for a recipe, I always boil extra. Hard boiled eggs make such a good snack. I especially like them for breakfast. I take a cooked egg from the refridgerator and put it in a cup of hot water to warm it up (takes about 5 minutes). Tastes like it just came out of the kettle.

When I made summer macaroni salad most recently, I boiled however many eggs were left in the carton. As I was peeling them for the recipe, I kept thinking to myself...I should add another egg. Not sure why...just had this feeling that there would be too many left.

But, I didn't. Rather I spent the next five minutes shuffling eggs around the ziplock bag, trying to squeeze in just one more egg.

The Muse Gourmet

Tuesday, March 31, 2009 9:26:06 AM (Central Daylight Time, UTC-05:00)

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Summer Macaroni Salad Recipe

Perfect for a picnic or barbecue, the salad is a little bit sweet. It reminds me of the macaroni salad that you always find at family gatherings in the summer in the Midwest.

Ingredients

2 c Miracle Whip (not mayo)
¼ c white vinegar
¾ c granulated white sugar
2 T yellow mustard (the hot dog kind)
1 lb elbow macaroni (whole wheat pasta is great in this)
1 large stalk celery, chopped
1 large carrot, grated
½ green bell pepper, chopped
¼ red onion, chopped
6 hard boiled eggs (Big fan of the cage free eggs)
Sprinkle, dash, or smidgen paprika (or whatever random unit of measure constitutes enough for garnish over the top in your vernacular)

Macaroni Salad in Mixing Bowl

Directions

In a small, brightly colored bowl (something that’s fun to whisk in)…combine the Miracle Whip, white vinegar, sugar and mustard. Whisk together until smooth.

Cook the macaroni as directed on the package, drain (do not rinse) and cool.

In a large bowl, gently combine the macaroni, celery, carrot, green pepper, onion, chopped eggs. Fold in the dressing mixture.

Top with sliced egg, paprika, and chill at least two hours before serving.

Budget Friendly | Recipes | Salad

Tuesday, March 31, 2009 6:55:16 AM (Central Daylight Time, UTC-05:00)

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Family Traditions
Apple Pie

Sunday is a perfect day to spend time with family and friends. Most of us find ourselves busy on Saturdays getting caught up on errands, laundry, bill paying, and yard work. By Sunday, the "must do's" are off the list and we have some time left to spend doing the things we enjoy.

My Mother loved to bake pie. Her pies are legendary. Seriously. :) It's not just me saying that. When I was young, my father sold real estate. His office was in our home and my mother always had a homemade slice of pie ready to greet visitors. People would stop by to say hello just for the pie. I grew up thinking homemade pie was a staple. Years later, with a different time schedule than Mom and a need to watch calories, I limit the number of pies I have on hand.

But, when I'm feeling nostalgic, nothing reminds me of home more than the smell of a pie in the oven. I decided to make an American favorite...Apple Pie. I've made the Dutch variety (crumbly topping as opposed to another crust)...which is my favorite.

If you're looking for a good pie plate, I've had the best luck with plates from Emile Henry. I adore the variety of bright colors and love the fluted detail on the top.

Sweet on You | Tips

Sunday, March 29, 2009 6:35:56 AM (Central Daylight Time, UTC-05:00)

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Dutch Apple Pie Recipe

My Mother’s apple pie is the best I have ever tasted. I’ve never been able get it quite right. She doesn’t use a recipe, rather, she adjusts the sugar and spices to the apple she’s using. Her favorite is McIntosh, then Cortland and then Granny Smith. This is my recipe for Dutch Apple Pie. It’s not Mom’s, but it’s better than most and is consistent. If you always use Granny Smith, then the amount of sugar and spices will be the same. Granny Smith apples are more readily available in my neck of the woods.

Ingredients

2 (9 inch) pie crusts, unbaked
4 tsp lemon juice
1 c granulated white sugar
1 ½ tsp good quality cinnamon (if you can find Vietnamese cinnamon it works well for baking)
¼ tsp all spice
10 c peeled, thinly sliced Granny Smith apples
1 c raisins
2 ¼ c all purpose flour
1 ½ c granulated white sugar
1 tsp good quality cinnamon
2 sticks unsalted butter, room temperature

applie pie ready to bake

Directions

Soak raisins in hot water for 5 minutes, drain.

Line two 9” pie plated with unbaked crust.

In a large bowl, combine sliced apples and lemon juice. Sprinkle with sugar and cinnamon. Gently stir in raisins.

Fill the pie shells.

In a smaller bowl (or your food processor), mix the flour, sugar, cinnamon and butter until crumbly. Sprinkle over the pies.

Preheat oven to 425. Bake pies in the middle of the oven at 425 for 10 minutes, then turn down to 350 and bake for an additional 45-50 minutes until the topping is nicely browned and the apples are soft.

If the outer edges of your crust are browning too quickly, cover just the top of the crust with aluminum foil..or better yet …use a pie crust saver (one of my favorite baking helpers).

Equipment | Recipes | Sweet on You | The Kid in Me

Sunday, March 29, 2009 6:09:30 AM (Central Daylight Time, UTC-05:00)

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Food Processor Pie Crust Recipe

An easy recipe for homemade pie crust that can be made in a food processor. When I don’t have a lot of time and still want a homemade crust, this is the recipe I grab. I got this recipe and tip for easy rolling from my sister in law. Makes two 9” crusts.

Ingredients

2 ½ cups all purpose flour (my favorite is King Arthur)
1 T cornstarch
1 tsp salt
½ tsp baking powder
1 c butter flavor Crisco shortening (the sticks make for easy measuring)
½ c cold water
1 tsp white vinegar

Directions

Place the flour, cornstarch, salt and baking powder in your mixing bowl or food processor. Mix gently on low (or pulse gently on low) to combine the dry ingredients.

Gradually add cold water and vinegar while mixing on low to combine.

Remove the ball of dough, wrap in plastic wrap and refrigerate for at least an hour or up to two days. This will make it easier to roll.

Roll out dough on a floured surface or in between two sheets of freezer paper. Freezer paper can be found in the canning section of most grocery or general department stores. Freezer paper makes for very easy clean up! Just be sure to tape the corners of the bottom sheet with masking tape to secure it to the counter when you roll.

Recipes | Sweet on You

Sunday, March 29, 2009 5:59:07 AM (Central Daylight Time, UTC-05:00)

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My new bestest most favorite hobby...

Cooking classes were one of those things that I put in the list of...I should give it a try. The hesitation was largely due to the expense. I thought I would most enjoy a class that was hands on, and those tended to be a little more costly than the classes that were largely based on observation. Given the economic climate, and the public ramblings about people needing to spend money to kick start the economy, I thought I'd do my part and enroll in a class through a local culinary center.

I've long been a fan of Thai food and was a little intimidated with the diversity of ingredients. So, for my class, I chose one that centered on some of my favorite Thai dishes.

The class was...amazing! I loved it! There were two chefs that assisted twelve participants in a teaching kitchen that was fully stocked with equipment and gadgets to meet anyone's personal preference. The class prepared a menu that consisted of six items. In the time it took us to prepare the entrees, not only did I learn the subtle tips in recipe preparation (how to efficiently peel ginger, how to bruise lemon grass, the nature of tamarind juice, the appropriate time to add minced garlic to a stir fry, and how to cook rice...quickly and easily), I also got hands on coaching with my knife skills, learned how to chop a mango, and determined the best type of cookware to purchase for my needs (I need some new pieces and have been going back and forth between stainless steel and copper). And the best part...it was fun! I've included some of the recipes and tips in this week's posts.

The class in which I participated was offered through Viking. If there is a culinary center near you, I highly recommend attending a class. It was well worth the cost. I'm looking for my next class just as soon as I finish typing. :)

Friday, March 27, 2009 6:28:45 AM (Central Daylight Time, UTC-05:00)

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Pad Thai Recipe

Pad Thai is not only the most popular dish in Thailand; it is one of the most beloved noodle dishes in the world. Well-made Pad Thai is a symphony of flavors that come together in perfect harmony and balance. The stir-fried noodles are served with an array of garnishes, including bean sprouts, green onions, chopped peanuts and lime wedges. This recipe serves 4 and was published by Vikingrange.com. Be sure to allow time to soak the noodles.

Ingredients

¼ c fish sauce (preferably Squid brand)
¼ c distilled white vinegar
6 T tamarind juice
5 T granulated sugar
8 oz wide rice stick noodles
1 (12 oz) block extra firm tofu, cut into ½ inch cubes
4 T canola oil
3 cloves garlic, minced
2 medium shallots, finely chopped
¾ lb jumbo shrimp (21/25 count), peeled and deveined
¼ c red radish, minced
¾ tsp crushed red pepper flakes
¼ c water
1 T paprika
1 c fresh bean sprouts, washed well
3 green onions, green tops only, thinly sliced
6 T finely chopped roasted salted peanuts
1 lime, cut into wedges

Directions

In a small saucepan, combine the fish sauce, vinegar, tamarind juice, and sugar. Cook over medium high heat until the sugar dissolves and the mixture thickens, about 2 minutes. Set aside until needed.

In a large bowl, soak the dried rice noodles in warm water until somewhat tender but still firm to the touch, about 1 hour, drain well and set aside until needed.

Place the tofu on several layers of paper towel and press firmly to remove all excess moisture. Heat a wok over high heat. Add 2 T of canola oil and heat through. Add the tofu and stir fry until golden brown. Set aside until needed.

Place the wok over medium high heat until it is smoking hot. Add the remaining 2 T of oil, and then toss in the garlic, shallots, shrimp, radishes, and red pepper flakes. Stir fry for 30 seconds.

Add the drained noodles and ¼ c water to the wok, stirring and tossing quickly to separate the strands. Pour in the fish sauce mixture and paprika, tossing well to coat the noodles and keep them from sticking. Stir fry until the noodles are tender and the sauce has thickened slightly, about 2 to 3 minutes.

Add the cooked tofu, and cook another minute, tossing to combine and warm the tofu through. Garnish with all of the bean sprouts, green onions and chopped peanuts. Place a couple of limes wedges on each plate. Add a squeeze of lime and additional fish sauce to taste. Serve immediately.

Ethnic | Recipes

Thursday, March 26, 2009 6:00:50 AM (Central Daylight Time, UTC-05:00)

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Tom Kha Gai Recipe

This Thai version of chicken noodle soup is flavorful and creamy. It features the unique flavor of ginger “kha”, blended with chile peppers, coconut milk, kaffir lime leaves and lemongrass. Kaffir lime leaves are a key component. They may be a little difficult to find, but can be ordered on the internet if you plan ahead. The soup is surprisingly easy to make…don’t be intimidated by the ingredients and freezes very well. This recipe is an adaption from vikingrange.com and serves 8.

Ingredients

5 c chicken stock
8-10 kaffir lime leaves, bruised in a mortar and pestle
4 stalks lemongrass, white and pale green tips only, trimmed and bruised in a mortar and pestle
1 (4 inch) piece ginger root, peeled and thinly sliced
2 (8 oz) cans straw mushrooms, drained and rinsed
2 (13 ½ oz) cans unsweetened coconut milk
2 whole dried red chile pepper, slightly crushed in a mortar and pestle
2 boneless skinless chicken breasts cut into 1” pieces
4 T fish sauce
3 limes (juiced)
1 T kosher salt
12 green onions, green tops only, very thinly sliced
¼ c cilantro leaves, loosely chopped
2 T Sriracha sauce (the red rooster chile sauce)

Directions

In soup kettle, combine chicken broth, lime leaves, lemongrass, ginger root, and straw mushrooms over medium high heat. Bring the mixture to a boil, and then add the coconut milk, dried chile and chicken.

Immediately reduce the heat to medium low and simmer gently, uncovered, until the chicken cooked through (2 min)

Just before serving, stir in the fish sauce, lime juice, salt green onions, and cilantro.

The kaffir lime leaves, lemongrass and whole chiles are for flavor only and are not to be consumed. You may wish to place them in a sachet while cooking and remove before serving.

Ahhh... | Ethnic | Recipes | Chicken | Zuppa

Wednesday, March 25, 2009 4:01:09 AM (Central Daylight Time, UTC-05:00)

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Steamed Rice Recipe

This technique for cooking rice is the easiest I’ve ever used! I picked up this tip from Nancy at the Viking Cooking School. ANYONE can make rice this way and it will turn out perfect EVERY time. There is no excuse for Minute Rice any more. Your rice will never burn to the bottom of the kettle or be overcooked.

Ingredients

4 c liquid (water, chicken stock, wine, apple juice, beer, whatever combination of liquids you want to use)
1 tsp salt, optional
2 c rice (this recipe works for any rice except brown, Arborio or wild rice)
*You can adjust the quantity as needed. 2 parts liquid to 1 part rice. Cook time should remain the same unless you making a huge batch.*

steamed rice in bowl

Directions

Find a kettle that has a lid and can go from the stove top to the oven.

Preheat oven to 350 F

Place the rice in a fine mesh strainer and rinse over cool water under water runs clear.

On the stove top over medium high heat, bring the liquid to a boil.

Turn off heat and add the rice.

Put the lid on, place the kettle in the oven and cook for exactly 17 minutes.

That’s it. Your rice is done. Perfect every time! You can remove it from the oven and leave the lid on to serve when you’re ready.

By the way, cooked rice freezes very well. Place individual servings in sealed sandwich bags and freeze. Microwave each serving for about 1 minute when you are ready to enjoy it.

Budget Friendly | On the Side | Recipes

Monday, March 23, 2009 3:45:28 AM (Central Daylight Time, UTC-05:00)

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Tangy Coleslaw Recipe

The perfect accompaniment to a fish fry or crab cakes, this salad is my favorite topping for a cod fish cake or salmon patty sandwich. It adds a similar zip to tartar sauce without all the calories

Ingredients

½ c white vinegar
½ cup white granulated sugar
6 T real mayonnaise
4 T heavy cream
1 tsp dry mustard
½ tsp kosher salt
½ tsp ground black pepper
1 (14oz) package shredded coleslaw mix
1 green bell pepper, chopped
2 c shredded red cabbage
3 T minced red onion
½ c fresh parsley, chopped

Directions

In a small saucepan over medium high heat, bring the vinegar and sugar to a boil. Cook and stir until sugar is dissolved. Gently boil for another 3 minutes.

Remove from heat and cool for 5 minutes.

In a medium bowl, whisk together the cooled vinegar mixture, mayonnaise, cream, salt and black pepper.

Toss dressing with coleslaw, green pepper, red cabbage, red onion and parsley.

Cover and chill for thirty minutes before serving.

Recipes | Salad

Friday, March 20, 2009 3:36:47 AM (Central Daylight Time, UTC-05:00)

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I think I just created a McDonald's cheeseburger...IN A POT. !!!

So I got this recipe from a friend of a friend. Let's just leave it at that. As the story went, this soup was so fabulous that it was served at an office charity event and sold by the bowl. Soup Nazi soup. That good.

I just finished my first bowl of the Cheeseburger Soup. I can honestly tell you that is tasted so remarkably close to a McDonald's cheeseburger (the kind they still sell for less than $1), I had to do a doubletake.

That being said, I don't know that I will rush to make it again soon, but it was most intriguing. This soup definetely gives you a certain "feel". Come to think of it, the soup may be perfect for a home movie night as a healthy alternative to hot dogs or hamburgers.

It wouldn't be fair for me to post my feedack with also posting the commentary of my hubby and son.

When asked what it was that he liked about the soup, my son responded "Everything."

And my husband...the one who also adored the carrot soup...said "You finally got this soup making thing down." (Which on a side bar now makes me question the entire validity of his rave review of the carrot soup).

You be the judge. Let me know what you think. :)

The Muse Gourmet

Wednesday, March 18, 2009 10:24:18 AM (Central Daylight Time, UTC-05:00)

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Cheeseburger Soup Recipe

Fun to make in the kitchen with kids (they love to squirt in the ketchup and mustard); this soup is quick and easy to prepare and is healthier than the blue plate special at your local diner. Serve it with a side salad or even some French fries (baked in the oven) for dipping. The recipe serves 6. P.S. Don’t leave out the ketchup and mustard. It’s tempting because it seems strange, I know.

Ingredients

1 – 1 ½ lb ground sirloin (only sirloin)
1 medium yellow onion, diced
2 stalks celery, diced
1 long carrot, peeled and diced
1 clove garlic, minced
3 cups chicken stock
2 cups Russet potatoes, peeled and diced
1 T Secret Garden Sweet Basil Pesto
4 T unsalted butter
¼ c all purpose white flour
1 ½ c whole milk (don’t use reduced fat)
2 c sharp cheddar cheese, shredded
¼ c ketchup
2 T yellow mustard (the kind you’d use on a hot dog)
Salt and pepper to taste

Directions

Over medium high heat, melt the butter in a large pot. Add the sirloin and cook until the meat is browned. Add the onion, celery, carrot, and garlic and sauté for 10 minutes.

Stir in the broth and potatoes. Bring to a boil. Reduce heat and simmer for about 10 minutes or until the potatoes are tender when pierced with a fork.

In a separate saucepan, melt 3 T butter over medium high heat. Whisk in the flour and cook 1-2 minutes, then add the milk and continue to whisk, working out all the lumps. You need to work fast on this step.

When the flour mixture is smooth, add it to the soup broth and bring to a boil. Reduce heat to a simmer. Add in the pesto, shredded cheese, ketchup, mustard, salt, and pepper. Stir until the cheese is melted.

Remove from heat and serve (chopped pickles on top of the soup add a nice flavor…I know…it seems odd…but give it a try).

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Just soup?

E: "So what are the carrots for?"

H: "Soup."

E: "Soup?"

H: "Uh huh."

E: "Where's the meat?"

H: "What do you mean?"

E: "What else are we having?"

H: "Nothing else. Just soup. I mean, bread and wine too. :)"

E: "Oh. Mmmph." ...walks off

About an hour later...

E: "Campbell's doesn't make a soup like this. Tangy and spicy. My entire mouth is alive with flavor right now. This is a flavor combination I've never had in my life. There will come a day when I can no longer chew meat. I want you to feed me this soup."

Budget Friendly | Zuppa

Sunday, March 15, 2009 9:37:09 PM (Central Daylight Time, UTC-05:00)

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Carrot Ginger Basil Soup

A rich and delicious soup with exquisite flavor. Hearty enough to be served as the main course. Garnish with freshly grated parmesan or a dollop of sour cream. Serve with toasted baguettes.

Ingredients

2 T unsalted butter
1 c leeks, sliced and rinsed
2 T ginger, peeled and minced
1 T garlic, minced
5-6 whole carrots, peeled and evenly sliced (1 lb)
1 tsp white granulated sugar
½ tsp kosher salt
¼ tsp cayenne
½ c chardonnay
3 c chicken stock
1 T freshly squeezed lemon juice
3 T Secret Garden Sweet Basil Pesto
½ c heavy cream

simmered carrots

carrot soup

Directions

Melt butter in large pot over med high heat. Add leeks, sauté 3 minutes or until soft. Add garlic and ginger, sauté one additional minute.

Stir in carrots, sugar, salt, and cayenne. Continue to sauté for one minute.

sauteed leeks

Add wine. Continue to simmer until wine is nearly gone. Be sure to scrap the bits off the bottom to deglaze.

Stir in the broth and bring soup to a boil. Reduce heat and simmer for an additional 5-10 minutes or until carrots are soft.

Remove pot and allow soup to cool for 10 minutes. Ladle into blender to puree (or use a hand blender).

Finish soup by adding freshly squeezed lemon juice, sweet basil pesto, and cream. Gently stir to combine.

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Potica Rolls Recipe

Potica (pronounced paw teet zah) is traditional Slovenian nut bread. My mother, grandmother and aunts would all make their variation of this family favorite for the holidays. Roll dough on waxed paper that’s been taped to the counter for easy clean up. The recipe may also be cut in half… use an 8x8 baking pan.

Ingredients 2 (1 pound each) loaf frozen white bread dough (thawed according to package directions) 3 cups toasted walnuts, finely chopped 1 stick unsalted butter (melted) ¼ c brown sugar ¼ c white granulated sugar ¼ c honey 2 tsp cinnamon ¼ tsp ground cloves 1 tsp vanilla bean paste Grated zest 1 large orange Grated zest 2 large lemons 3 T freshly squeezed orange juice 3 T half & half 1 egg (beaten)	Directions Lightly grease a 9x13 baking pan by brushing some of the melted butter on the sides and bottom of the pan. In a medium mixing bowl, stir together the chopped walnuts, sugars, honey, cinnamon, ground cloves, vanilla bean paste, orange and lemon zest, orange juice, half & half and beaten egg. Mix until all of the ingredients are well combined. Roll out the thawed dough on a lightly floured surface to make two 12”x9” rectangles. Brush remaining melted butter evenly over the dough, covering the entire top. Spread the nut mixture over the top of the dough, leaving ½ inch border along the top and sides.
Starting at one of the long sides, roll up the dough like a jelly roll to form a log. Pinch the ends to seal the seam. Cut each roll into equal thirds, and then into thirds again to make nine pieces from each roll. Arrange the rolls side down in the prepared pan, spacing evenly. Cover the pan with plastic wrap and place a towel over the top. Let the rolls rise in a warm place (draft free) until puffy and double in size (about 2-3 hours). Position oven rack to the middle. Preheat to 325. Bake 30-35 minutes or until golden brown. Cool. Frost if desired.

Ease Into The Day | Ethnic | Recipes | Bakery

Sunday, March 15, 2009 11:26:41 AM (Central Daylight Time, UTC-05:00)

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Oven Toasted Nuts Recipe

Lightly toasting nuts before baking, cooking, or snacking…is a wonderful way to accentuate their natural flavors. The method is easy and doesn’t take a long time. This recipe calls for a large bag of nuts, but you can toast whatever amount you desire. The cooking time is the same.

Ingredients 1 large bag whole (or halved) nuts (walnuts, pecans, almonds, etc. )…Do Not use Pre Chopped Nuts Parchment Paper Large baking sheet with sides	Directions Preheat oven to 350 F. Line baking sheet with parchment paper for easy clean up. Place nuts on parchment paper and bake for 7-10 minutes until nuts are golden brown (shake nuts periodically while they bake). Remove from oven and leave on cookie sheet to cool. Once cooled, remove and store in airtight contained for later use.

Recipes | Tips

Friday, March 13, 2009 7:58:06 AM (Central Daylight Time, UTC-05:00)

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The peaches finally think I'm Texan

Peach Cobbler. It's one of those things. Either it's good or it's not. And living in Texas...it's just one of those things you ought to know how to prepare...pretty darn well.

For the past few years I've been trying desperately to find a recipe that worked (for me). You see, I'm not a native Texan. I've lived here long enough to squarely call myself a resident, but I swear the peaches can tell if you're native or not while they're baking.

If you're a Texan, they turn themselves into the best cobbler you've ever had. If you're not a native Texan, they get together and form a conspiracy to ruin your cobbler, each and every time you make it. I had tried everything from Bisquick to Patty LaBelle, and I never came up with a peach cobbler recipe that was successful for me. Until now. :)

Enjoy!

The Muse Gourmet

Bakery | Budget Friendly | Soul Food | Sweet on You

Tuesday, March 10, 2009 10:12:26 PM (Central Daylight Time, UTC-05:00)

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Peach Cobbler Recipe

I searched the internet and found what looked to be a good recipe for Peach Cobbler posted in the Texas Monthly. The original recipe was from the Salt Lick Restaurant, a favorite for BBQ in Texas. I made a few alterations and can say...after searching and searching...I've found a peach cobbler recipe that I can make...like a Texan. :)

Ingredients

½ cup unsalted butter
1 c all purpose unbleached flour
2 tsp baking powder
¼ tsp salt
1 egg (at room temperature)
2/3 c whole milk (at room temperature)
1 tsp pure vanilla
2 (10 oz each) bags frozen peaches, thawed and drained
1 c granulated sugar
1 tsp cinnamon
½ tsp freshly ground nutmeg

peach cobbler with ice cream

Directions

Preheat oven to 350 F.

Melt butter in a small saucepan on the stove. Don’t use the microwave. It’s too easy to ruin the butter. When melted, pour into the bottom of a heavy 9x13 inch baking pan.

In a large bowl, whisk together flour, baking powder, salt, egg, milk and vanilla to create a batter.

Pour batter evenly over the melted butter.

In a different bowl, combine peaches, sugar, cinnamon and nutmeg.

Spread peaches over batter. DO NOT STIR!

Bake 40-45 minutes until batter rises to the top and is golden brown.

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Sylvia and Cheryl...this one's for you! :)

I remember the exact moment I thought I could read. I was five. It was about 7:30 pm on a weekday evening. I was reading by candlelight in the living room. I was sitting in the lap of an old Amish mother, after finishing dinner with her husband and six children. That night I learned to read The Little Red Hen.

My father sold real estate when I was young. He happened to be "on a roll" and sold a lot of farms to Amish families that were relocating. It became almost customary to invite the real estate agent and his family for dinner; so I spent quite a bit of time visiting Amish families that summer.

One of the things that stands out in my mind when I think back...Pumpkin Bread.

Warm, cinnamony pumpkin bread...topped with crunchy, toasted nuts.

This recipe is one that my mother acquired that year. I've been enjoying it ever since.

I made some bread to take into work today. A friend gave me a wonderful compliment. She told me she thought the bread was on par with a that of a local bakery (an area favorite!). By the way...if you're in the area, take a stop at Ravelin's bakery. I hear the croissants are out of this world!

Ahhh... | Musings...

Monday, March 09, 2009 10:35:43 PM (Central Daylight Time, UTC-05:00)

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Amish Country Pumpkin Bread Recipe

This recipe is from an old Amish mother, who happened to teach me to read The Little Red Hen. It is, for all accounts, impossible to mess up this pumpkin bread recipe. It has been made by dozens in my lifetime, and no one, …absolutely no one, has ever had this recipe flop. (No pressure, right?

Ingredients

3 ¼ c all purpose flour, unbleached
3 c granulated white sugar
1 tsp ground cinnamon
1 tsp freshly ground nutmeg
2 tsp salt
2 tsp baking soda
1 15 oz can Libby’s pumpkin
1 c Crisco vegetable oil
½ c room temperature water
4 large eggs (my personal preference is the organic cage free brown eggs)
1 8oz bag chopped pecans…plus extra pecans for the topping
2 T room temperature unsalted butter

2 loaves pumpkin bread

Directions

Grease 2 large loaf pans with unsalted room temperature butter. (I put a plastic sandwich bag over my hand when I grease loaf pans for easy clean up).

Preheat oven to 325 F.

In large mixing bowl, whisk together flour, sugar, cinnamon, nutmeg, salt and baking soda.

Gradually beat canned pumpkin, oil, water and eggs into flour mixture. Continue to mix until batter is a smooth consistency.

Stir in chopped pecans.

Pour batter into greased loaf pans. Make sure both pans have an equal amount of batter. Gently tap loaf pans firmly on counter four times to remove air bubbles.

Bake in middle rack of preheated oven for 1 hour and 15 minutes. Do not open oven door while baking. When loaves are nicely browned, cool in pans for 10 minutes. Turn onto wire racks to cool completely.

The bread is delicious plain or with cream cheese or soft butter.

Bakery | Ease Into The Day | Recipes | Sweet on You

Monday, March 09, 2009 10:33:18 PM (Central Daylight Time, UTC-05:00)

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Souvlaki
Hot Dish

Greek food. Mmmmm. One of my favorites!

Why is it so hard to find a good Greek restaurant? It would seem to me that for the ease with which an authenthic Greek meal can be prepared, there should be a Greek restaurant on every corner. Yet, no matter how hard I try, I can't find a restaurant that can serve me a better Greek cuisine than I can prepare at home (with very little time and effort).

Before we get started, let me say this. We're not going to make homemade pita. If you're in this for the pita recipe, move on...it's not coming. I have this philosophy about NEVER MAKING MY OWN PITA BREAD. So...go to the store and buy the best pita bread you can find. Make sure it's fresh. Then, read on...

Today is all about Grilled Pork Souvlaki(pronounced soov-LAH-kee). Essentially, souvlaki means something cooked on a skewer. My preference (of course) would be tender cuts of meat. If you need to add a few veggies, tear yourself up. :) Pork souvlaki is a traditional "fast food" in Greece. It is often served with fried bread and potatoes. I prefer to serve a skewer of grilled pork souvlaki on warm pita bread with tzatziki and sliced onion (and a side of oven fried Greek potatoes).

Ethnic | Let's Party | Meet Ya In The Kitchen

Monday, March 09, 2009 6:49:02 AM (Central Daylight Time, UTC-05:00)

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Souvlaki Recipe

A quick, easy recipe perfect for the grill or broiler. You may use pork, chicken or even swordfish (beef is not recommended). This is a summer favorite when temperatures make it preferable to cook outside. Souvlaki is a great entrée to serve when entertaining, as most everything can be done in advance. Recipe serves 4

Ingredients

1 ½ lbs pork tenderloin cut into 1 ½ inch cubes
½ c extra virgin olive oil
2 T Worcestershire sauce
6 garlic cloves, minced
¼ tsp red pepper flakes
1 ½ T dried oregano
1 large lemon, juiced
BBQ skewers (used for shish kabobs)

Directions

Trim excess fat from meat. Cut into 1 ½ inch cubes. Set aside.

In medium bowl, whisk together olive oil, Worcestershire sauce, garlic, pepper flakes, oregano and lemon juice.

Add in meat, toss to coat.

Pour contents of bowl (meat and marinade) into a large zip lock bag. Refrigerate overnight to allow flavors to mix. At this point, you may also freeze the meat. Before cooking, be sure to thaw the meat thoroughly.

When you are ready to cook…heat your grill or broiler to a medium cooking temperature (325 F).

If using wooden skewers, be sure to soak them for 30 min before using.

Skewer meat onto BBQ skewers and grill until meat is nicely golden brown and cooked through. (You may also wish to add a slice of onion or tomato on the skewers)

Serve with warm pita. Garnish with lemon, tzatziki and sliced onion (tomato and fresh parsley optional)

Ethnic | Let's Party | Meet Ya In The Kitchen | Pork | Recipes

Monday, March 09, 2009 6:45:34 AM (Central Daylight Time, UTC-05:00)

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Tzatziki Recipe

Named after Turkish chutney, Tzatziki is a traditional Greek sauce that is made of strained yogurt, garlic, olive oil, salt, pepper, and spices. I prefer the sauce chilled with mint and dill as is typically found in Cypress. Use English cucumbers, which are a seedless variety and plain yogurt as a base. You may also mix half yogurt and half sour cream for an Americanized version. To lighten the recipe, omit olive oil.

Ingredients 1 ½-2 English cucumbers (this is a seedless variety) 8 cloves garlic (peeled) 1 T chopped fresh mint 1 T chopped fresh dill 1 T extra virgin olive oil (optional) 1 tsp kosher salt ½ freshly ground pepper 1 (32 oz) container plain yogurt	Directions Wash cucumbers. Trim ends and roughly chop (do not peel). In food processor, add cucumber, garlic cloves, mint and dill. Drizzle with olive oil (optional). Pulse on low until cucumber mixture is pureed. In a medium bowl, gently combine the cucumber puree, salt and pepper into the yogurt. Cover tightly and refrigerate overnight to allow the flavors to mix.

Ethnic | On the Side | Recipes

Monday, March 09, 2009 6:40:01 AM (Central Daylight Time, UTC-05:00)

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Greek Potato Recipe

A favorite oven roasted side for any grilled entrée…these potatoes are crispy on the outside and tender in the middle. Yukon Gold potatoes are great for this recipe; baby reds may also be used as a nice variation. Only use olive oil and don’t cut back on the garlic. Recipe serves 6-8

greek potatoes

Ingredients

8 large potatoes, washed, dried and cut into wedges (6-8 wedges per potato)
5 cloves garlic (minced)
½ c olive oil
1 c water
1 ½ T dried oregano
1 large lemon (juiced)
Kosher salt to taste
Freshly ground pepper to taste
Cooking spray

Directions

Preheat oven to 440 F (I know, it’s a little odd, but it’s the perfect temp).

Choose a baking pan with sides so that the liquid does not roll off the pan during baking. A cookie sheet does not work for this recipe.

Spray the pan with cooking spray.

Put all of the ingredients in a large bowl. Generously season with salt and pepper. Toss to evenly distribute. Pour into baking pan.

Bake for 40 minutes. When the top has formed a golden brown crust, stir the potatoes to bring the white underside to the top.

If all of the liquids have been absorbed and pan is looking dry, add ½ c water.

Return to the oven for another 40 minutes. Don’t be afraid of overcooking these- it may seem like a long time, but they are delicious and the cooking time is correct.

Ethnic | On the Side | Recipes | Vegetable

Monday, March 09, 2009 6:31:55 AM (Central Daylight Time, UTC-05:00)

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Casserole suppers
Hot Dish

Midweek dinners are perfect for casseroles. Say what you will about the culinary value of a casserole supper, the one pot meals remain a staple on American dinner tables for good reason. They are easy to make, inexpensive, and satisfy us with their humble charm.

I can't help but chuckle every time I think of this quote. In "The Encyclopedia of Bad Taste," Jane and Michael Stern wrote: "Anchoring the low end of the culinary hierarchy, with no hope of upward mobility, is the tuna casserole, a dish of such unmitigated cloddishness that no one concerned about his reputation as an epicure would dare admit to eating it."

Isn't macaroni and cheese a casserole? The ultimate comfort food a culinary disgrace? Pa leeez. :)

So, for those of us that are comfortable celebrating the convenience and collage of flavors of the casserole supper...here's my recipe for Hot Dish (a technical term). In our house, the defining characteristic of a Hot Dish is adding in some leftovers from the refridgerator. In this recipe, you'll see that I added some leftover egg noodles that I had available. In the past I've added corn, peas, beans, spaghetti sauce, taco meat, ...

This recipe freezes very nicely (freeze it before it's cooked, thaw and bake when you're ready). This recipe is also really easy to double, so you can keep one for yourself and surprise a friend with the other one. I've always loved receiving and giving casseroles. There's something nostalgic about having someone show up at your door with a homemade casserole, ready to bake.

Kids love the cheese and adults enjoy the variety of healthy ingredients. By the way...if you have never used whole wheat pasta before...I urge you to try it in this recipe. It's delicious and so much healthier than traditional white pasta. Your family will never know the difference and you'll know you're serving a meal that's inexpensive and good for you too.

Be well.

The Muse Gourmet

Ahhh... | Budget Friendly | Musings... | Beef

Wednesday, March 04, 2009 5:35:43 AM (Central Standard Time, UTC-06:00)

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Hot Dish Recipe

A quick, inexpensive meal that can be made ahead and frozen for later use. Simply freeze before baking, thaw when you’re ready and bake when you need it. Perfect for using up the last handful of leftovers in the refrigerator. A great meal to have on hand for evenings when you don’t have the time or energy to cook.

Ingredients

1.5 lbs ground beef chuck
½ c chopped onion
1 green bell pepper, chopped
2 stalks celery, chopped
1 small pkg fresh mushrooms, sliced
1 (28 oz) can diced tomatoes
1 (8 oz) can tomato sauce (this equates to one cup if you want to use up leftover spaghetti sauce or marinara)
2 T sweet pickle juice (you may substitute 2 T brown sugar)
2 T Worcestershire sauce
Salt and pepper to taste (I use 1 tsp salt and 1 tsp pepper)
6 -8 oz whole wheat angel hair pasta cooked according to package and drained (do not rinse)
1 (10.75 oz) can cream of mushroom soup
4 oz shredded sharp cheddar cheese

Directions

Brown meat in large skillet over med high heat.

Add chopped onions, green bell pepper, celery and mushrooms. Simmer for 15 minutes.

Add in tomatoes, tomato sauce, sweet pickle juice, Worcestershire sauce, salt and pepper.

Cook over medium heat in skillet for one hour.

drunken chicken ingredients

In large casserole dish layer cooked noodles, cream of mushroom soup, simmered meat sauce and shredded cheese.

Either freeze at this point or bake in a preheated 350 oven for 40 minutes.

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Why Basil?

In the coming months, I'll keep you updated on the garden adventure. As you may perhaps imply from the word "adventure", we are in the excitement stage of the garden game. Later this summer when the water level goes down because it doesn't rain, and the irrigation pump stops working, we may refer to it as the garden "situation." We'll see. Anyway, on to the story.

This will be the first official garden I've planted in years. I mean, years and years. The last time I recall planting a whole garden, I was...well...fourteen years old.

My parents had a large garden when I was growing up. I never had any say in what was planted. And there was never thought of planting herbs. I would have been fine with a vegetable garden (and a few herbs). But I was never able to convince them to plant anything other than vegetables.

So, because this is my garden and I love herbs...it will be an herb garden (with a few vegetables). :)

And, because I have always loved the smell of fresh basil...it's gonna be a basily herb garden with a side of veggies.

For anyone who may be a history buff, it may interest you to know that basil was a native herb to India. It was used in India like we use the Bible in court, upon which to lay our oaths.

Basil has a variety of health benefits...it's a natural antimicrobial, has anti-inflammatory properties, is low in calories, has excellent nutritional value, helps the heart and blood vessels to relax, and is a good source of vitamin A (which prevents free radicals from oxidizing cholesterol in the blood stream, preventing the cholesterol from building up in the blood vessels).

And, if you still don't have enough reason to love basil, this article does a good job providing additional information about its many benefits.

Musings...

Tuesday, March 03, 2009 4:35:24 AM (Central Standard Time, UTC-06:00)

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Chicken Mulligatawny

Chicken Mulligatawny is a varied soup of British origin, introduced to India in the 1800s. Mulligatawny refers to a stew that is cooked in peppery water.

The particular variety that I prefer combines a blend of Thai and Indian flavors (ginger, cilantro, coconut, curry, red pepper) and is best served with steamed Basamati rice or coconut rice (see my earlier recipe). I like this version because it uses a healthy variety of vegetables that aren't always popular on a stand alone basis (spinach and tomato). Add another chopped jalapeno for a spicer blend.

As a side note, any left over ginger can be stored in the freezer. Just peel the entire root, wrap it well and store in an air tight container. It will last in the freezer up to three months and can be used in another recipe.

This is a budget friendly meal that serves 6-8 people. If you're not familiar with Indian cooking, give this one a try. It's easy to prepare and doesn't take a lot of time in the kitchen.

Be well.

The Muse Gourmet

Chicken | Ethnic | Zuppa

Sunday, March 01, 2009 5:38:51 PM (Central Standard Time, UTC-06:00)

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Chicken Mulligatawny Recipe

To easily remove the seeds from tomatoes, use a melon scooper. It is worth noting that curry is a combination of spices, most typically made of cardamom, turmeric, fenugreek, cumin and chilies. Some varieties of curry may include ginger, cloves, nutmeg, coriander, mustard, garlic, fennel, or black pepper. If you haven't cooked with curry powder enough to find your favorite blend, most of the national brands that are available in the grocery store will work fine for this recipe. For an added twist, you may want to add 1 t turmeric powder and 1 tsp grated lemon zest with the other seasonings.

Ingredients

2 lb boneless skinless chicken (thighs or breasts) cut into 2” pieces
1 tsp kosher salt
1 tsp black pepper
1 c diced yellow onion
4 T mild curry powder
3 T freshly minced peeled ginger root
2 T freshly minced garlic
1 jalapeno pepper, seeded and minced
½ tsp red pepper flakes
4 c chicken stock
1 c cooking tomatoes, seeded and diced
¼ c chopped fresh cilantro
2 T unsalted butter
2 T flour
2 c chopped fresh baby spinach (pre washed)
1 can (14 oz) coconut milk

transfer browned chicken to plate

Directions

Over med high heat, heat oil in large kettle. Add chicken pieces, sprinkle with salt and pepper. Continue to cook over med high heat until chicken is browned. Transfer chicken to plate.

To same kettle, add onion, curry powder, ginger, garlic, jalapeno and red pepper flakes. Continue to sauté over med high heat for 3 minutes.

Stir in chicken stock, tomatoes, and cilantro. Bring to a boil, and then reduce heat to medium and simmer 10 minutes.

Ladle out about 2 cups of hot broth. Set aside.

In a different smaller saucepan, melt butter over med high heat. Add flour and whisk over med high heat until smooth and bubbly, making a roux (pronounced ROO). Gradually add the ladled broth, continually whisking. Simmer and whisk for an additional minute. Remove from heat.

Add flour/broth mixture back to soup kettle. Simmer for 3 minutes. Add coconut milk and spinach. Remove from heat. Cover for 5 minutes. Stir.

Serve in a bowl over steamed rice.

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The Muse Gourmet

The Muse Gourmet

The Muse Gourmet