Thursday, January 31, 2013

Mushroom and Cheese Souffle

The 1950's antiquity of some of these recipes really cracks me up! Another Pete special!


 
Ingredients
1 package Old English cheese
1 can Campbell's cream of mushroom soup
4 eggs, separating yolks from whites- slightly beat the whites
4 strips of bacon, cooked and crumbled
serve with : corn muffins and a salad

Directions
  1. Preheat oven to 325 degrees. Butter a casserole dish. 
  2. In a double boiler, melt Old English cheese.
  3. Blend in mushroom soup. 
  4. Add egg yolks and cook slowly, stirring until thick. 
  5. Season to taste
  6. Fold in slightly beaten egg whites. 
  7. Pour into a buttered casserole pan.
  8. Sprinkle with bacon. 
  9. Place casserole dish in a shallow pan of water. 
  10. Bake in preheated oven for 1 hour.
Serve with corn muffins and a green salad for a "satisfying meal"! 

Wednesday, January 30, 2013

North Haven Brunch


















Oh how I cherish Hi-Ho's handwriting. A picture is worth a thousand words. This is from one of my cousins on my father's side.

20 minute Chicken with Sundried Tomatoes

I am making this for dinner tonight. I found the recipe on a blog I follow: Can You Stay For Dinner?
I am going to tinker with it and maybe add some spinach and artichoke hearts, but I love that it is starch free!

20 Minute Skillet: Chicken with Sun Dried Tomatoes and Feta

chicken sun dried tomatoes-11
“Like everything she buys, this jar of sun dried tomatoes was impulsive,” said my bank account.

Despite my excitement about it at the market, it’s been sitting in my pantry for two weeks next to all of my other fantastically rushed decisions. Only today did I even begin to consider plucking it from the shelf for use.
chicken sun dried tomatoes-03
And I am so glad that I did.
chicken sun dried tomatoes-13
Sun dried tomatoes packed in olive oil have an ultra concentrated sweetness to them. They’re so bursting with intensity that even just a few of them go a long way in adding interest to a dish.
Tonight, my goal was quick, easy, and packed with flavor. To that end, I chose to saute strips of simply seasoned chicken in the olive oil that surrounded the tomatoes in their jar, knowing that the infused oil would impart a bit of its richness to the chicken.
chicken sun dried tomatoes-01
I then added a truly staggering amount of garlic (we can never skimp!), the remainder of the jar of sweet sun dried tomatoes, and a mound of tangy feta, and in the end, the whole dish came together in 20 minutes.
This is the kind of meal to keep in your recipe rotation for busy weeknights. The ingredient list is short; the directions are straightforward; and the flavor is brilliant.
Enjoy.
chicken sun dried tomatoes-06

 20 Minute Skillet: Chicken with Sun Dried Tomatoes and Feta
1 (8-ounce) jar sun dried tomatoes in olive oil (must be oil-packed; found in the produce section or with the canned tomatoes)
4 cloves garlic, minced
1 pound boneless, skinless chicken breast, cut into thin strips
½ teaspoon salt
½ teaspoon black pepper
1 tablespoon dried oregano
¾ cup crumbled feta cheese

Remove the sun dried tomatoes from their jar, carefully draining the excess olive oil, and reserve 1 tablespoon of oil for later use. Lay the tomatoes on a cutting board and press gently with a paper towel to absorb more of the oil; discard the towel. Finely chop the tomatoes and set aside.
Pour the reserved tablespoon of the oil from the sun dried tomato jar into a large skillet set over medium-high heat. Add the garlic and stir for 30 seconds to 1 minute, until fragrant. Add the chicken strips, sprinkle evenly with salt, pepper, and oregano, and sauté for 10-12 minutes, taking care to sear the strips on all sides, until no longer pink. Add the chopped sun dried tomatoes and the crumbled feta, and stir to combine. Serve immediately alongside your choice of vegetables and grains.
Nutrition Information for 1 Serving (1/4th of Entire Recipe): Calories 305, Total Fat 16.0 g, Total Carbohydrate 8.7 g, Dietary Fiber 1.7 g, Sugars 5.1 g, Protein 31.8 g

Tuesday, January 29, 2013

Chicken Paprikash soup with Sour cream and Chive Dumplings

Chicken Paprikash Soup with Sour Cream and Chive Dumplings
Another recipe from Hannaford's Fresh magazine, these dumplings were super and easier to make than the prior post (which I had made these first!).

Chicken Paprikash Soup with Sour Cream and Chive Dumplings

Servings: Serves 6Learn How to Scale This Recipe
Prep Time: 35 minutes
Cook Time: 30 minutes

Ingredients: Add ingredients to List

1 Tbsp. canola oil (Chicken Paprikash Soup)
2 medium yellow onions, thinly sliced (Chicken Paprikash Soup)
1/8 tsp. salt, or to taste (Chicken Paprikash Soup)
1/8 tsp. freshly ground black pepper (Chicken Paprikash Soup)
3 1/2 Tbsp. paprika (Chicken Paprikash Soup)
4 1/2 cups reduced-sodium chicken broth, plus more if needed (Chicken Paprikash Soup)
6 skinless, boneless chicken thighs (about 2 lbs.) (Chicken Paprikash Soup)
1/2 cup reduced-fat sour cream, plus additional for optional garnish (Chicken Paprikash Soup)
chopped chives (optional garnish) (Chicken Paprikash Soup)
1/2 cup reduced-fat sour cream (Chive Dumplings)
1/2 cup nonfat milk (Chive Dumplings)
2 Tbsp. canola oil (Chive Dumplings)
1/8 tsp. salt, or to taste (Chive Dumplings)
1/3 cup finely chopped chives (Chive Dumplings)
1 3/4 cups all-purpose flour (Chive Dumplings)
1/4 tsp. onion powder (Chive Dumplings)
2 tsp. baking powder (Chive Dumplings)

directions:

1. Prepare the soup. In a large pot, heat oil over medium-high heat. Add onion, and cook, stirring occasionally, until softened and just browned, about 5 minutes. Add salt, pepper, and paprika, stirring to combine with the onions. Cook until paprika is fragrant, about 30 seconds. Add broth and stir to release any brown bits on bottom of the pan, then add chicken thighs. Bring to a boil, cover, and reduce heat to maintain a simmer. Cook about 25 minutes.
 
2. While chicken cooks, prepare the dumplings. In a medium bowl, whisk together sour cream, milk, oil, and salt, then whisk in chives.
 
3. In a separate bowl, stir together flour, onion powder, and baking powder, thenadd to the wet mixture and stir just until incorporated. Let sit 10 minutes.
 
4. When chicken has cooked 25 minutes, remove the largest chicken thigh and insert a meat thermometer, without touching the bone. The temperature should be 165 degrees F. When done, using a slotted spoon, transfer chicken pieces to a plate. Tent with foil and reserve.
 
5. Bring broth to a boil over high heat. Make dumplings using 2 teaspoons - one to scoop the dough and the other to push the dough into the boiling broth. Dumplings should be about the size of a golf ball - you should be able to make 18 to 22. Reduce heat to medium-low, so liquid is at a rolling simmer; cover, and cook dumplings for 10 minutes. Do not overcrowd; cook in batches if needed. Dumplings are ready when they have about doubled in size and are slightly firm to the touch. Cut one in half - the center should be cooked through, not dense and doughy.
 
6. When dumplings are finished, remove from heat. Using a slotted spoon, transferdumplings to 6 shallow bowls. Place a piece of chicken in each bowl. The soup should have thickened slightly; if it seems very thin, simmer over medium-high heat, stirring occasionally, until slightly thickened. Add 1/2 cup sour cream to the soup, stirring to combine. Pour soup over chicken and dumplings and serve, with additional sour cream and chopped chives in separate bowls for garnishing, if desired.
 
Source: Hannaford fresh Magazine, January - February 2013

 

Tomato Soup with Cornmeal Dumplings

Chipotle-Tomato Soup with Cornmeal Dumplings
I found these recipes in this month's Hannaford fresh. I made the recipe without the Chipotle so that it was kid friendly - Pickle despises anything spicy.

Chipotle-Tomato Soup with Cornmeal Dumplings

Prep Time: 20 minutes
Cook Time: 15 minutes

Ingredients: Add ingredients to List

1 egg (Cornmeal Dumplings)
2 Tbsp. olive oil (Cornmeal Dumplings)
1/2 cup nonfat or low-fat buttermilk (Cornmeal Dumplings)
2 tsp. adobo sauce (from canned chipotles used to make the soup, found in the International aisle)(Cornmeal Dumplings)
1/2 cup frozen corn, thawed (Cornmeal Dumplings)
1 cup yellow cornmeal (fine or medium) (Cornmeal Dumplings)
1 1/4 cups all-purpose flour (Cornmeal Dumplings)
1 1/2 tsp. baking soda (Cornmeal Dumplings)
1/8 tsp. salt (Cornmeal Dumplings)
1 Tbsp. olive oil (Chipotle-Tomato Soup)
2 cloves garlic, minced (Chipotle-Tomato Soup)
3 (28 oz.) cans peeled whole plum tomatoes (Chipotle-Tomato Soup)
1/2 chipotle chili in adobo, plus 2 tsp. sauce (Chipotle-Tomato Soup)
1/4 tsp. freshly ground black pepper (Chipotle-Tomato Soup)
1/2 cup skim milk (Chipotle-Tomato Soup)
1/2 tsp. baking soda (Chipotle-Tomato Soup)
8 parsley sprigs (optional garnish)

directions:

1. Prepare the dumplings. In a medium bowl, whisk together egg, oil, buttermilk, and adobo sauce. Stir in corn.
 
2. In another medium bowl, stir together cornmeal, flour, baking soda, and salt. Add dry ingredients to wet mixture and gently stir until just combined. Set aside.
 
3. Fill a large pot halfway with water and bring to a boil over high heat.
 
4. While the water for dumplings comes to a boil, prepare the soup. In a large pot, heat oil over medium heat and add garlic. Saute just until fragrant, then stir in tomatoes (including juice), chipotle and adobo sauce, and black pepper. Using an immersion blender, puree mixture until smooth (or transfer mixture to a food processor or blender, puree, then return to the pot). Stir in milk and bring to a boil over high heat. Lower heat to keep warm while cooking dumplings.
 
5. When water for dumplings comes to a boil, make dumplings using 2 teaspoons - one to scoop the dough and the other to push the dough into the boiling water. Dumplings should be about the size of a golf ball - you should be able to make 18 to 22. Reduce heat to medium, so water is at a rolling boil; cover, and cook dumplings for 10 minutes. Do not overcrowd; cook in batches if needed. Dumplings are ready when they have about doubled in size and are slightly firm to the touch. Cut one in half - the center should be cooked through, not dense and doughy.
 
6. Use a slotted spoon to divide dumplings among 8 bowls. Stir baking soda into soup; then, ladle soup into the bowls and garnish with parsley sprigs if desired.
 
Source: Hannaford fresh Magazine, January - February 2013

 

Pecan puffs from Joy of cooking
















I'm so bummed. My Joy of Cooking is out of date and doesn't have the recipe. Anyone?

I found this recipe online at http://annastockwell.com and it sounds like these are the same as the Mexican wedding cakes I posted the other day. There are a few differences.

Pecan Puffs
1 cup butter
4 Tbs. sugar
2 tsp. vanilla
2 cups pecans, finely ground
2 cups cake flour
about 1 cup confectioners sugar, for garnish

Preheat oven to 300?F.
Cream the butter and the sugar until soft, then stir in the vanilla.
Stir the pecans and the flour into the butter mixture.
Roll the dough into 2 tsp size balls and place evenly on a greased cookie sheet.
Bake until the cookies are just barely starting to brown, about 20 minutes.
While still hot, roll each cookie in the confectioners sugar then let cool completely on a cooling rack.
I like to dust all the finished cookies with a bit of extra confectioners sugar through a fine sieve for a smooth finish.

Monday, January 28, 2013

No Nuts Chewy Granola Bars


Just saw the recipe for these on Facebook and was so stoked to make them! I have edited the original post to fix a few things and improve another.

From WholeLiving these are the Nonuttin' Chewy Chocolate Chip Granola Bars.

Ingredients

  • Nonstick cooking spray
  • 1 3/4 cups gluten-free quick-cooking oatmeal
  • 1 1/4 cups gluten-free crisp-rice cereal
  • 1/2 cup mini gluten-free semi-sweet chocolate chips
  • 1/3 cup lightly packed light-brown sugar
  • 1/3 cup vegetable oil
  • 1/3 cup honey - or less - I find clover honey's taste a bit cloying.

Directions

  1. Spray an 8-by-8-inch baking dish with with parchment paper, leaving a 1-inch overhang on all sides. Set aside.

  2. Place oatmeal and rice cereal in a large bowl; stir to combine. Set aside.

  3. In a medium saucepan, mix together brown sugar, oil, and honey. Place over medium-high heat; bring to a gentle boil. Cook, stirring, for 1 minute. Remove from heat and add to oatmeal mixture; stir until oatmeal mixture is fully coated and well combined.

  4. Evenly pour oatmeal mixture into prepared baking dish; sprinkle with chocolate chips, and stir a bit to mix into place in pan. When mixture is cool enough to touch, which happens quickly, press down to spread and fit in pan.  
     5. Let cool to room temperature. Cut into 16 (1-by-4-inch) bars. 
Granola bars can be stored at room temperature in an airtight container for up to 1 week, and frozen up to six months.

20 Muffin recipes


 


20 Muffin's Worth Waking Up For from Huffington Post.


Special attention to the Blueberry Doughnut
by the beloved My Baking Addiction
Post image for Blueberry Doughnut Muffins

The Zucchini Muffins with Nutella Swirl
from  A Spicy Perspective

Zucchini Muffins Nutella Swirl

and The Apple Cider Oatmeal
from How Sweet Eats



Lace Cookies

Oatmeal Lace Cookies (flourless) Recipe
A family friend has brought these to Christmas for the last few years and they are melt in your mouth to die for. I wonder, is this recipe the same as hers? I will have to ask and get back to you - I recall her recipe is from Joy of Cooking?

Ingredients
1 cup melted butter
3 cups brown sugar
1 egg, slightly beaten
2 cups uncooked oatmeal
1 cup pecans, crushed
1 teaspoon vanilla
dash of salt

Directions
  1. Preheat oven to 350 degrees. 
  2. Cream butter and sugar. 
  3. Add beaten egg and vanilla. 
  4. Mix in pecans, oatmeal, and salt. 
  5. Drop mixture onto baking sheet by 1/2 teaspoons. Do not put close together.
  6. Bake in oven for 8 to 10 minutes. 
  7. Cool on wire rack.

Homemade Ritz crackers

Photo: Homemade Ritz crackers 
2 cups of flour 
3 tsp baking powder 
1 tbs sugar
1 tsp salt
Pulse in food processor, add
6 tbs margarine (I used earth balance)
2 tbs oil
1/2 cup water
Combine in food processor, roll out as thin as possible, cut out shapes, poke a few times with a fork. Bake for 10-12 min at 400F. After baking brush with some melted margarine and sprinkle with sea salt.

#Homemade #ritzcrackers #crackers #vegan #veganfoodshare #snacks #lunchbox #fromscratch #NoHFCS

This photo and recipe was just posted on FB by my awesome sauce friend and crafting wiz Stef of http://www.stefanieburt.com/. She is a fantastic person, amazing photographer and wields the cutest German accent ever.

Homemade Ritz crackers

Ingredients
2 cups of flour
3 tsp baking powder
1 tbs sugar
1 tsp salt
Pulse in food processor, add
6 tbs margarine (I used earth balance)
2 tbs oil
1/2 cup water

Directions
  1. Preheat oven to 400 degrees F. 
  2. Combine in food processor, in order of directions. 
  3. Roll out as thin as possible, cut out shapes, poke a few times with a fork. 
  4. Bake for 10-12 min at 400F. 
  5. After baking brush with some melted margarine and sprinkle with sea salt.

#Homemade #ritzcrackers #crackers #vegan #veganfoodshare #snacks #lunchbox #fromscratch #NoHFCS

Sunday, January 27, 2013

Antiguan Coconut Tarts

Some childhood memories are stronger than others and our family's trip to Antigua when I was in 3rd or 4th grade is etched so firmly in my psyche it remains so familiar I feel it could be yesterday.

It was  a trip offered to us by family friends we had a beach side house with a Jamaican woman named Doreen help that would cook and clean for us. We toured buildings in a town near Johnson's Point where there were large open window bays and poor Sam, jumping through them, tripped and dislocated his elbow.

 Doreen was particularly helpful when I fell sick from drinking the water - who knew? - and took days to recover, but the kind and helpful Doreen was so good at caring for me. When I was back up and at it we combed the beaches and body surfed. In the evenings, people would approach us to sell their wares but no matter how hard I begged Dad and Hi-Ho would not buy me the hallowed out giant sea stars because in fact I did find one of my own. I found it the afternoon I refused to swim any longer, after being pile-driven head first into the sand by one unnoticed poorly planned wave. That day the ocean got the better of me and ever since I don't trust the surf any longer.

 Oh Antigua - you were a magical trip. The smells, and visions, and most of all tastes stand out to me. On the front porch one evening, playing my first ever game of cribbage, Doreen made this for us and it was an amazing culinary treats. They are heaven in a bite. They take a bit of time and effort, but are the best treat ever.

*** the picture is not from ones I have made, but is my minds eye's best representation of it. The treats in the picture those darker, and are in fact Jamaican coconut drops that include ginger.***

Ingredients
I whole fresh coconut
1 cup sugar

Directions

  1. Grate coconut. 
  2. Dry coconut in roasting pan on top of the stove, stirring so not to burn. 
  3. Cook sugar and coconut - stirring constantly - until the mixture can be shaped. 
  4. Shape and cool and let dry for about 24 hours so the tarts will harden.

Mexican Wedding Cakes



















I can not recognize the handwriting on this recipe card so I can not tell you who it came from!

Ingredients
1 cup butter
2 cups sifted flour
confectioners sugar (a bunch you will need it)
1/2 teaspoon salt
1 and 1/2 cup nuts: Brazil, Pecans, or filberts
1 teaspoon almond extract
OR
2 teaspoons vanilla

Directions
One to five days ahead:
  1. In a small bowl, using a mixer at medium speed, beat butter with 1/2 cup confectioners sugar. Beat until creamy. 
  2. In turn, beat in salt, extract, flour and nuts and mix until well blended. 
  3. Refrigerate dough until easy to handle. 
When ready to prepare cookies:
  1. Preheat oven to 350 degrees. 
  2. Shape dough into 1" balls. 
  3. Place dough balls on cookie sheet and push to flatten. 
  4. Bake for 10 to 15 minutes until golden brown. 
  5. Remove from over, sprinkle with confectioners sugar. Cool.

Pete's Sugar Cookies

Another recipe from KK's friend Pete.

Ingredients
2/3 cup shortening
2 cups flour
2/3 cup sugar
1/2 teaspoon salt
2 eggs, well beaten
1 and 1/2 teaspoon baking powder
1 teaspoon vanilla

Directions
  1. In a large bowl, cream shortening and sugar. 
  2. Add eggs and vanilla and mix. 
  3. In a separate bowl, sift together flour, salt and baking powder.
  4. Add flour mixture to the egg mixture and stir to mix well. 
  5. Chill dough completely. 
  6. When ready to use, preheat oven to 400 degrees. 
  7. Roll dough out on a lightly floured board until the dough is 1/8 " thick. 
  8. Cut dough as desired.
  9. Place on lightly greased baking sheet.
  10. Bake for 10 minutes in the oven.
  11. Decorate as desired or sprinkle with sugar.

Nana Wee's Banana Bread

This recipe is from my friend Dawn (aka Egg Basket) and her grandmother Wee. It is fantastic and I highly recommend it. I wish I had taken a picture of it fresh out of the oven yesterday. I wish I could some how affix the aroma of it to the internet.

Ingredients
1/2 cup Crisco
1 cup sugar
2 eggs
3 ripe bananas
3 heaping Tablespoons sour cream
1 Tablespoon lemon juice
2 cups sifted flour
1 and 1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1 cup chopped nuts.

Directions
  1. Preheat oven to 350. Grease and flour a 9x5x3 pan. 
  2. In a large bowl, cream the Crisco and sugar. 
  3. Beat in the eggs. 
  4. Add bananas and mix. 
  5. Add sour cream and mix. 
  6. Add lemon juice and mix.
  7. In a separate bowl, sift together the flour, baking powder, salt, and baking soda. 
  8. Add the flour mixture to the banana mixture and mix until the flour is damp. 
  9. Fold in the nuts.
  10. Pour into greased and floured baking dish. 
  11. Bake for 50 to 60 minutes. Enjoy. 




TuttoItaliano: Valentine Day Cansunziei

http://1.bp.blogspot.com/-XP2mDax4vTc/UQRplOwYx-I/AAAAAAAAAns/LkpeYudukw0/s1600/B1290736-F904-409D-886A-0FCE3284B155.JPG
TuttoItaliano: Valentine Day Cansunziei

this sounds awesome!

Saturday, January 26, 2013

Chocolate Chip Cookies

This recipe is a family recipe from my brother's Godmother Aunt Julie's. My sister loved these cookies - which is why Hi-Ho wrote on the top "Marcia's". hen she came home from boarding school, the same school that Hi-Ho and Julie went to, she would request these were made for her. I'm fairly certain you can see the picture well enough so that I don't have to type out ingredients and directions. Please comment if that is not the case and I will edit the post.

Mima's Brownies

 
















Ingredients
1/2 cup Spry or Butter
1 teaspoon vanilla
2 ounces bakers chocolate
1 cup walnuts
3/4 cup flour
1/2 teaspoon baking powder
1/2 teaspoon salt
2 eggs, well beaten
1 cup sugar

Directions
  1. Preheat oven to 350 degrees. 
  2. Melt butter/spry in a bowl over hot water.
  3. Cool a bit. 
  4. Sift flour with baking powder and salt. 
  5. Beat eggs until light. 
  6. Add eggs to chocolate mixture and blend. 
  7. Add flour mixture and nuts.
  8. Stir to mix well. 
  9. Pour into a greased  8 x 8 baking pan. 
  10. Bake in preheated oven for 35 minutes.


Apple Rum Duff

I cherish anything that is handwritten by Mom. I've even saved her little scraps of paper that label bags of Christmas decorations, bulbs that went in glass containers to decorate various rooms. This one sounds like a terrific dessert to use after a Christmas or winter dinner. I love her characteristic misspellings on this card. It makes me smile.


















Ingredients
2 cups applesauce
1/4 cup sugar
3 Tablespoons rum (the darker the better)
1 Tablespoon grated orange rind
2 cups broken ginger snaps
1/2 cup heavy cream, whipped just before serving the dish
Chopped Pistachios
Raspberries to garnish

Directions
  1. Combine applesauce, sugar, rum, orange rind, and gingersnaps. 
  2. Stir until well mixed. 
  3. Chill!
  4. Just before serving, fold in whipped cream. 
  5. Put mixture into sherbert glasses (size shown below in what we call a Summer wine glass). 
  6. Sprinkle with chopped nuts and garnish with a raspberry. 
  7. Serve and savor!

Macaroni Pudding? This is an egg rich Mac and Cheese!

 It's nearly the end of January and I am committed to renewing my blog by revising Hi-Ho's ancient recipe box.


















This deserves a picture of this beast, which bears a book mark barely into it - see the "Breads, cookies, cakes, pies, casseroles" on the right hand side?
 

























That is as far as I made it through it and it is almost symbolic of this time of year, just past Hi-Ho's birthday but several weeks before the anniversary of her death. Maybe I can knock a good dent in it in the time remaining.

Sadly, this recipe was the first I pulled out and it really almost makes my stomach turn. It is credited to "Pete" which means that this recipe card came from KK, a horrible cook, but maybe this one was worth making? I bet the kids will love it because it really just sounds like baked Mac and Cheese, so why call it pudding? Perhaps because it has so many eggs.

Ingredients
 1 quart of milk
2 Tablespoons butter
1 teaspoon salt and pepper to taste
2 cups chopped cheese
4 eggs - slightly beaten
1 and 3/4 cup macaroni (why not call it 2?)

Directions
  1. Cook Macaroni according to directions for al dente. Drain and put into a buttered baking dish.
  2. Preheat oven to 350 degrees. 
  3. Heat milk, butter, salt and pepper. 
  4. Add cheese and stir until melted.
  5. Remove from heat and add beaten eggs.
  6. Add milk and cheese mixture to the macaroni in baking dish. 
  7. Bake in over until firm and slightly brown.