Cooks With Love

My Bread

2009-01-11T13:14:00.024-05:00

When my family members ask me to make "My Bread," this is the bread they want. It's very rich and tender, made with milk, butter and eggs. It's a variation of a Challah bread. You can braid it, or you can spread the dough with melted butter and then sprinkle with brown sugar and ground cinnamon before you roll it up into a loaf to make cinnamon bread.

I've been making this bread for over 32 years, and this is the recipe I use. This is it. There's nothing more on the back.I like to use maple syrup, but you can use honey or molasses. One thing - If you use maple syrup, use REAL maple syrup. Don't use an imitation, and DON'T use "pancake syrup." It is -not- the same thing.

You can eliminate the powdered milk, soy flour and wheat germ. Those simply make the bread more nutritious. I never measure the flour, but I can tell you six loaves will use most of a five pound bag of unbleached white flour. (I use King Arthur.)

Whenever I make this bread, I always make six loaves. It will disappear within a day. My sister will literally get in her car and drive five miles to my house to collect a couple of loaves when I call her to say it's come out of the oven.

Lynne's Bread
(makes 6 loaves)

4 cups scalded milk
2 sticks butter
1/2 cup maple syrup (or honey or molasses)
4 teaspoons salt
3 Tablespoons (or packets) of Active Dry Yeast
1/2 cup water
1 tablespoon sugar
6 eggs
16 cups unbleached white flour (more or less!)

In a saucepan heat milk and butter until warm. You want the butter to melt. Don't let the milk boil. Pour into a gigantic bowl and add the salt. Stir.
Add the maple syrup (honey, molasses...) to the milk mixture. Let cool until 105F - 115F. Use a thermometer to check.
Proof your yeast. The water should be between 105F to 115F degrees. Use a thermometer. Add the yeast and a tablespoon of sugar, stir to blend, then cover with a baggie and let the yeast grow.
It should look like this. If it doesn't grow like this, start over.
While the yeast is proofing, beat the eggs together in a separate bowl.
When the yeast has proofed, add it to the bowl with the eggs and three or four cups of flour, and mix together.
Mix with a wooden spoon, adding flour one cup at a time, until the dough begins to pull away from the bowl and forms a ball.
Turn the dough onto a floured board and knead, using a dough scraper if necessary. Add flour as needed. To knead, push the dough away from you, give it a quarter turn, grasp the far edge and fold it toward you and then push the dough away.
The dough is ready when it won't absorb more flour, is spring-y, becomes a ball and it bounces back when pressed lightly.

Place in a large, buttered bowl, pressing down, then turn it over so the entire surface is covered. Cover the bowl with plastic wrap, and set in a warm draft-free place until doubled in bulk.

Like this.
Punch the dough down. Turn the dough over, cover and let rise again. Ooooh! Nice and doubled. Smells good! Punch it down, and turn out onto a lightly floured board.
Shape into loaves. (I forgot to take pictures. I divide the dough into equal sections, roll it out into a rectangle with a rolling pin, then roll it up from the narrow end, and seal the edges.Place in six 8-1/2" x 4-1/2" x 2-1/2" lightly greased pans. Cover, and let rise. The dough should be popping up just above the edge of the pans.When the bread has risen, you may want to beat an egg with a bit of water and brush this over the tops of the loaves. This makes them shiny. While this mixture is still wet, you sprinkle sesame seeds, or poppy seeds over the top.Bake the loaves in a preheated 375 F oven for about 35 - 45 minutes, or until the loaves sound hollow. I bake it until it smells done.Turn out the loaves and let cool on a wire rack. Resist the temptation to cut into a loaf while it is hot. Let them cool a bit.This bread is so tender, you really don't need any butter. It's very good as is. Don't store your bread in the refrigerator. It just dries it out. All bread freezes well.

Enjoy.

Brownies

2008-12-08T08:00:00.000-05:00

If you're a Second-Degree Black Belt, and you think it's fun to ride your bicycle 6-1/2 miles to work every day (even at 40F degrees), and more fun to ride 20 miles to visit your friends, and then ride back, then this is the way you eat your brownies. Four of them, with vanilla ice cream.

For us mere mortals, all that's needed is a glass of milk. A pan of these rarely lasts more than 24 hours my house. I likes brownies with nuts, but my son doesn't. The recipe is from my mother's Betty Crocker 1953 Red and White Cookbook.

They are good with whipped cream, too.

Brownies

Preheat oven to 350F degrees.

Melt together over hot water:
2 squares unsweetened chocolate (2 ounces)
1/3 cup shortening or butter (5-1/3 tablespoons)

Add to bowl containing these ingredients and mix well:
1 cup sugar
2 eggs
¾ cup flour
½ teaspoon baking powder
½ teaspoon salt

Mix in: ½ cup broken walnuts (optional)

Spread in a well-greased 8” square pan. Bake 30 minutes, until top has a dull crust. A slight imprint will be left when top is touched lightly with fingertip. Cool slightly, then cut into squares.

This recipe doubles easily: put in a 13 x 9 x 2” pan and bake for the same amount of time.

Malty Cheddar Spread

2008-11-29T16:28:00.003-05:00

If you like sharp cheddar cheese, this zippy dip is for you. It's got cheddar cheese, horseradish, onions, garlic, and beer! But I must warn you, it really is nippy!

Malty Cheddar Spread

Makes about 3 cups

This is a nippy spread, best on crackers or on crisp buttery rounds of melba toast. It should be made several hours ahead of time to let the flavors blend.

For the success of this spread, it is vital the cheddar cheese be at room temperature, and that it be cut into small cubes – about ½” is fine.

1 small yellow onion, peeled and cut into slim wedges

1 small garlic clove, peeled

2 Tbsp. Dijon mustard

2 Tbsp. ketchup

1 Tbsp. prepared horseradish (for those less daring, use 1 tsp.)

3 ounces cream cheese, at room temperature

¾ pound sharp, well-aged Cheddar cheese, cut into ½ cubes, and at room temperature (orange cheddar gives this dip a nice color)

½ cup flat beer (you gotta have the beer)

In a food processor fitted with the metal chopping blade, place the onion, garlic, mustard, ketchup, horseradish, cream cheese, one third of the Cheddar and one-half of the beer. Turn motor on and let run 30 seconds nonstop. Stop the motor, scraped down the sides of the bowl and lid. Re-cover and run 10 seconds longer. Add the remaining beer with another one-third of the cheese and buzz for 60 seconds nonstop. Add the remaining cheese, again scrape down the sides of the bowl and lid, then whir for 60 seconds longer. Inspect the texture of the mixture and if it is not creamy-smooth, buzz for another 30 seconds or so. Empty into a bowl, cover and let ripen in the refrigerator for several hours. Let stand at room temperature 30 minutes before serving, or until of a good spreading consistency.

From Jean Anderson’s Processor Cooking

Spaghetti with White Bean Sauce

2008-10-12T00:23:00.003-04:00

This is a hearty, filling pasta sauce. I like it because it isn't tomato-based.

Spaghetti with White Bean Sauce

1 Tablespoon Olive oil
2 cloves garlic, minced
1 red onion, very finely chopped
1 red pepper, cut into ¼ inch dice
3 stalks celery, cut into ¼ inch dice
1 can Cannellini beans, rinsed and drained
1 can Vegetable broth
¼ cup chopped flat-leaf parsley
½ tsp hot pepper flakes (optional)
salt and freshly ground pepper
8 to 10 ounces spaghetti

1 to 2 ounces freshly grated Parmesan cheese (or Romano)

1. Prepare the sauce. Heat the olive oil in a non-stick frying pan. Add the garlic, onion, bell pepper and celery and cook over medium heat until soft, but not brown, about 4 minutes.
2. Stir in the white beans and cook for 1 minute. Add the vegetable broth, half the parsley, the pepper flakes (if using), and salt and pepper to taste. The sauce should be highly seasoned. Simmer until the beans are quite soft. Coarsely mash half the beans with a fork.
(Here’s what I do: Take half the beans and a little liquid and mash them in the food processor before I add them to the sauce. Add all the beans together as the recipe says. No need to mash with a fork.)
3. Cook the spaghetti in a large pot in 4 quarts rapidly boiling salted water until al dente, about 8 minutes. Drain well.
4. Meanwhile, bring the sauce to a boil. Transfer the spaghetti and bean sauce to a large shallow bowl and mix well. Sprinkle the spaghetti with the remaining parsley and serve at once with freshly grated cheese on top.

Serves 4 as an appetizer, 2 as a main course.

Sometimes I use 2 cans of beans, and add more water so the sauce doesn’t get too thick. This way you can serve 4 hungry people and usually have some left over. This sauce keeps well and reheats nicely in the microwave.

From High-Flavor, Low-Fat Vegetarian Cooking by Steven Raichlen

It's a Wrap!

2008-08-24T12:10:00.003-04:00

This makes a quick lunch, and it travels well. This is a vegetarian wrap, but you can change out the ingredients and make whatever you want.

I started with sliced roma tomatoes, sliced avocado, red and yellow bell peppers and alfalfa sprouts.Spread prepared hummus on tortilla or vegie wraps. This one is lemon hummus on a whole wheat wrap.
This one has roasted red pepper hummus on a plain wrap. Spreadabout 2-3 tablespoons of hummus on the wrap stopping within 1" of the edge.
Arrange the vegies on the top half. Don't overstuff.
Top with sprouts, and don't forget to season the wrap with salt and pepper.
Fold the bottom edge over, Fold the edges in, and roll up.Slice, and wrap tightly in plastic wrap. The wrap will keep a day in the refrigerator.Enjoy!

Pasta with Cherry Tomatoes

2008-07-11T19:04:00.007-04:00

One Saturday afternoon many years ago I was folding laundry while watching one of Lidia's TV cooking shows. She was making pasta with uncooked cherry tomatoes. My son came in partway through and said, "We should try that." So we tried to remember what ingredients Lidia had used, and we made a list. Then we drove to the grocery store for everything we needed, and made it for supper that night. It was wonderful. To this day, if you ask my son what's his favorite dish, he'd say this one.

Cold Cherry Tomatoes on Pasta

4 cups cherry tomatoes
1/3 cup Extra Virgin Olive Oil
2 cloves garlic, finely chopped
a pinch of crushed red peppers
Salt & freshly ground Pepper
1 pound wagon wheel pasta
about 1/2 cup freshly chopped Parsley
about 3 Tablespoons freshly chopped Basil
Pecorino Romano cheese, grated
about 1/2 cup Feta Cheese, cut up into 1/2" squares

Wash the tomatoes, dry and cut in half. Salt lightly; add olive oil, chopped garlic and crushed red peppers. Stir and let marinate for about 20 minutes.

Meanwhile, bring a large pot of salted water to a boil. When the water is boiling, add the pasta and stir.

When the wagon wheels are "al dente," drain well, and add to the bowl with the tomatoes. Add the feta cheese, and sprinkle generously with pecorino cheese.

(sometimes we add capers)

Feeds one extremely hungry son and his Mom, or four normal sized servings.

Tortellini Capri

2008-06-07T19:35:00.003-04:00

This colorful, cold vegetarian salad is from Nava Atlas' Vegetarian Express. It's a great recipe for summertime, when you don't want to heat up the kitchen. It takes less than 30 minutes to make. It's good as an everyday meal, but special enough to serve to company. My son loves it.

Tortellini Capri

1 pound good-quality frozen cheese tortellini or vegetable-filled tortellini
1 cup unthawed frozen green peas
2 cups finely chopped fresh broccoli florets
10 or 12 ounce jar roasted red peppers

Dressing
Juices from the roasted peppers
2 tablespoons olive oil, preferably extra-virgin
2 tablespoons red-wine vinegar
2 teaspoons Dijon-style mustard
1/4 cup grated fresh Parmesan cheese
salt and freshly ground pepper, to taste

1. Begin cooking the tortellini, according to package directions.

2. Layer the frozen peas and the broccoli florets in a large saucepan with 1/2" of water. Bring them to a simmer and steam over moderate heat, covered, until the peas are thawed and the broccoli is bright green, about 3 to 4 minutes. Drain the peas and broccoli and rinse then under cool water until they are at room temperature.

3. In the meantime, drain the roasted red peppers, reserving the juices in a small mixing bowl. Cut the peppers into strips.

4. Combine the red-pepper juices with the remaining dressing ingredients and mix.

5. When the tortellini are done, drain them and rinse under cool water until they are at room temperature. Combine them in a mixing bowl with the peas, broccoli, red pepper strips, and dressing. Add the Parmesan cheese and toss well. Season to taste with salt and pepper and toss again.

Spaghetti with Parsley Sauce

2008-04-18T19:30:00.000-04:00

I first tried this recipe over 20 years ago. My son loves it and frequently requests it, as he did when he called me last night, "Hi Mom, can I come over to dinner tomorrow? Can you please make the green spaghetti?"

It's not exactly figure friendly, and it doesn't keep, but it's very tasty and very filling. The recipe calls for one big clove of garlic. If you use two, the garlic is overpowering. The sauce is basically uncooked, so it's pretty potent. But we love it.

Spaghetti with Parsley Sauce

1 1/2 cups firmly packed parsley
1 large clove garlic
2 hard boiled egg yolks
2 scallions, coarsely chopped
1/4 cup chopped walnuts
3 Tablespoons unsalted butter
1/2 cup olive oil
1/2 cup Parmesan cheese, grated
1/4 cup chopped red pepper
1/2 pound cooked spaghetti

In a food processor, puree the parsley, garlic, egg yolks, scallion, walnuts, butter. With motor running, add oil in a thin stream.

Transfer to heated bowl. Stir in parmesan.

Toss with spaghetti, top with chopped red peppers.

Serves 4

from Gourmet Magazine

Carrot Cake with Cream Cheese Frosting

2008-04-04T03:12:00.000-04:00

For my parents' 21st Anniversary, we all got together for a Family Dinner. My Mom asked me to make dessert, but not to make anything chocolate. After a lot of thought, I made this cake. It was a Hit. Everybody loved it.

Carrot cake with cream cheese frosting

For the cake:

2-3/4 cups all-purpose flour

2 tablespoons ground cinnamon

1 teaspoon baking powder

1 teaspoon baking soda

½ teaspoon salt

1 cup canola oil

1-1/2 cups sugar

4 large eggs

1 teaspoon vanilla extract

2 cups grated carrots (from 4 – 5 large carrots)

1 cup canned crushed pineapple, drained

2 cups walnut pieces

Set the oven to 350 degrees, with a rack in the center. Grease a 9 x 13-inch pan and dust the pan with flour, tapping out the excess.

Sift together the flour, cinnamon, baking powder, baking soda, and salt in a medium bowl; set aside.

Beat the oil and sugar in a large bowl with an electric mixer for 1 minute. Add the eggs, one at a time, beating well after each addition and scraping down the sides of the bowl when necessary. Beat in the vanilla. Add the carrots and pineapple to the batter and beat just until combined.

With the mixer set on low speed, add the flour mixture to the batter and mix until the dry ingredients are moistened.

With a rubber spatula, fold in the walnuts. Pour the batter into the prepared pan.

Bake in the center of the oven for 45 to 50 minutes, or until a skewer inserted in the middle of the cake comes out clean.

Set the pan on a wire rack to cool for 30 minutes. With a knife, cut around the edges of the cake to release it from the pan. Turn the cake out onto a rack, turn it right side up, and let it cool completely while you make the frosting.

For the frosting:

8 ounces cream cheese, at room temperature

3 tablespoons unsalted butter, at room temperature

3 tablespoons orange juice

3 cups confectioner’s sugar (sifted)

Beat the cream cheese and butter in a large bowl with an electric mixer on medium speed until smooth, scraping down the sides of the bowl when necessary. Beat in the orange juice and confectioner’s sugar just until thoroughly combined.

To frost the cake:

Cut the cake in half to make two smaller rectangles 4-1/2 x 6-1/2 inches. Set one piece, right side up, on a cutting board. Set the other piece, right side up, on top of the first. Trim the hard edges of the cake (these are treats for the baker).

Remove the top piece of cake. Set it right side up on a cake stand or large rectangular platter. Use a long metal spatula to spread the cream cheese frosting on the top and sides of the cake. Set the other piece, right side up, on top of the first. Frost the two pieces together and serve.

Note: You can let the cake sit for several hours in a cool place before serving or it can sit overnight in a cool place without harm.

From The Way We Cook, by Sheryl Julian and Julie Riven, 2002

Feed Me Friday!

2008-02-29T03:00:00.000-05:00

This is not what you think.
When I get home after a long day at work, I want something easy and quick, and something that doesn't leave a lot of dirty dishes. So I make a quick little pizza.
What makes this so quick? I don't use pizza dough. I use flour tortillas or some kind of flatbread. I know this is currently "in vogue," but I've been making pizza this way for years.

I use a small amount of pizza sauce, then cheese, then my favorite toppings. In today's pizza I have chicken sausage, red onion, broccoli, capers, mushrooms and yes, slivered almonds. I use some grated mozzarella cheese, of course, but I also add feta or goat cheese, parmesan or even Gruyere or blue cheese (but not all at the same time!)

I have a pizza stone and peel. I heat my oven to 500 F. While the oven heats, I prepare the pizza. By the time the oven is warm, the pizza is ready to bake. I bake it for 9-10 minutes, until the edges are crisp and the bottom is cooked.
I love thin crust, crispy pizza, and this "delivers."

One of these flatbreads will make a pizza for one person. When my son comes over, however, I need to make three!

Potato & Roasted Red Pepper Soup

2008-02-13T19:32:00.001-05:00

This recipe is from Rick Rodgers, but I had a little something to do with creating it. I had emailed him about a similar soup my sister and I had tried at a local restaurant and wanted to reproduce. He graciously supplied this recipe. I made it, and emailed him that it was excellent. He subsequently added it his book The Carefree Cook.

I make this soup often, and it is a family favorite for Thanksgiving Day.

Rick says:
“Don't use bottled red peppers, as they are usually packed in vinegar, and that will make the soup too strong, especially with the balsamic on top.

“Here's an easy way to roast peppers. I broil them, which is much easier than any other way and you can do a lot at a time. The trick is to cut the peppers into large, long strips. Cut off the top lid and bottom inch of the peppers--set these two pieces aside, but poke the stem out of the top lid. Cut the pepper vertically down the side and open up into a long strip. Cut out the ribs and seeds (the strips make this chore easier, too). You can do 3 or 4 peppers in no time this way. Now lay the strips, tops, and bottoms on a broiler rack and broil in a preheated broiler until the peppers turn the familiar black. Set aside for a few minutes to cool, then peel.”

I usually dump the roasted peppers in a bowl and cover with plastic wrap and let them cool. They peel very easily. In fact this whole process is so easy, and the peppers so delicious, I have never bought bottled roasted red peppers since.

Potato and Roasted Red Pepper Soup
Makes 6 to 8 servings

2 tablespoons olive oil
1 medium onion, chopped
1 celery rib, chopped (enhances the potato and red pepper both)
2 garlic cloves, minced
2 medium baking potatoes, peeled and chopped into 1 inch cubes (about 14 oz total, because the soup will be too thick if you use too much)
4 cups chicken broth (you may need more -- add if needed to the pureed soup if too thick)
4 red peppers, roasted and peeled (you want lots of red pepper flavor)
1 teaspoon dried oregano
Salt and freshly ground pepper, to taste
Balsamic vinegar, for serving

Heat the oil in a large pot over medium heat and add the onion, celery and garlic.

Cover and cook until the onion is golden, about 10 minutes. Stir in the baking potatoes and broth.

Bring to a boil. Reduce the heat to low. Simmer, covered, until the potatoes are very tender, about 30 minutes. During the last 5 minutes, add the red peppers and oregano.

In batches, puree the soup in blender or food processor.
Season with salt and pepper. Serve with the vinegar drizzled over each serving.

By Rick Rodgers
2002

Chocolate Fudge Cake

2008-02-10T03:05:00.000-05:00

My son loves this cake. It's an 8" square cake, and we think it's best served warm, with the chocolate chips still soft on the top. It is -very- fudge-y and almost demands to be served with a glass of milk. Or vanilla ice cream on the side.

This recipe does not double well - the chocolate chips sink into the batter if you try to make a double batch in an 11" x 13" pan. If I need to make enough for a double batch, I make two cakes.

Chocolate Fudge Cake

1/3 cup butter (5-1/3 tablespoons)
1 cup sugar
½ tsp vanilla
2 ounces baking chocolate, melted
1 egg
1-1/4 cups flour
½ tsp baking soda
½ tsp salt
¾ cup water
½ cup chocolate chips

Preheat oven to 350F.
Grease 8 x 8 inch square baking pan.
Cream butter and sugar together.
Blend in vanilla and cooled chocolate.
Add egg, beating well
Mix together flour, soda and salt, add to creamed mixture alternately with water.
Spread in greased pan.
Sprinkle with chocolate pieces
Bake at 350 about 30 minutes or until cake springs back when touched in center.
Cool in pan.

Curried Vegetable Stew

2008-02-08T22:40:00.000-05:00

I've had this recipe for a long time. It came out of the Sunday newspaper many years ago. It's hearty and delicious. Occasionally I will add some rutagaba and/or sweet potato.

Curried Vegetable Stew

2 Tablespoons olive oil
1 cup chopped onion
2 Tablespoons minced garlic
1-1/2 Tablespoons curry powder
6 carrots, peeled, halved and cut into 1 inch lengths
3 russet potatoes cut into 1/2 inch dice
1 medium-sized cauliflower, trimmed and cut into small florets
4 cups vegetable broth
2 Tablespoons honey
1 cinnamon stick
1 can (19 ounces) garbanzo beans, drained and rinsed
½ cup golden raisins
2 cups seeded and diced plum tomatoes
1/2cup chopped flat-leaf parsley or cilantro
4 cups cooked pearl barley (optional; can use rice or couscous instead)

1. Heat oil in a large, heavy pot over low heat. Add onion and cook 10 minutes, or until tender and translucent. Add garlic, cook 2 to 3 minutes more. Sprinkle curry powder over vegetables and cook 1 minute, stirring constantly, to mellow flavors.
2. Add carrots, cauliflower, potatoes, vegetable broth, honey, and cinnamon stick.
Bring to a boil, reduce heat to a simmer and cook 20 minutes, or until vegetables are tender. Add beans and raisins; simmer 15 minutes, stirring occasionally.
3. Just before serving, stir in tomatoes and parsley. Serve in shallow bowls atop pearl barley (or rice), if desired.

Serves 8

Cajun Shrimp and Artichoke Dip

2008-02-02T20:46:00.000-05:00

This is my go-to dip, except I never add the shrimp. Many people have allergies or just don’t like shellfish, and I worry about leaving it at room temperature during a party. The dip is terrific without the shrimp. Whenever I serve this dip, or bring it to a party, there are never any leftovers!

Cajun Shrimp and Artichoke Dip

Makes 3-1/2 cups
This dip can be prepared up to 1 day ahead

1 cup mayonnaise
1 cup sour cream
2 teaspoons Cajun Seasoning (see below, or salt-free store-bought seasoning)
8 ounces cooked, peeled, and deveined shrimp, coarsely chopped**
Two 6-ounce jars marinated artichoke hearts, drained and chopped
1/3 cup drained and coarsely chopped sun-dried tomatoes
3 scallions, white and green parts, finely chopped
Salt and freshly ground pepper to taste

1. Mix the mayonnaise, sour cream, and Cajun Seasoning in a medium bowl. Add the shrimp, artichokes, sun-dried tomatoes and scallions, mixing well. Season with salt and pepper. Cover and refrigerate to blend the flavors, at least 1 hour, or overnight.
2. Transfer to a serving bowl and serve chilled.

What to dip? Potato chips, tortilla chips, baguette slices, crostini, flatbread crisps, carrot sticks, celery sticks, cherry tomatoes, cucumber slices, mushroom caps, zucchini slices.

** I never add the shrimp.

Cajun Seasoning
2 Tablespoons sweet paprika, preferably Hungarian
1 Tablespoon dried basil
1 Tablespoon dried thyme
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon freshly ground black pepper
¼ teaspoon ground hot red (cayenne) pepper

Combine all ingredients together. Makes about 1/3 cup. Use as a seasoning for dips, popcorn, salads, grilled foods and in Cajun and Creole cooking.

From Rick Rodgers’ Dip it! 2002

Homemade Tomato Soup

2008-02-01T21:41:00.000-05:00

I love tomato soup. It's comfort food. It's easy to make, and very versatile. It reheats well, so I make it a lot on Sundays to have for lunch during the coming week. I can add leftover chicken or extra vegetables, or potatoes, pasta or rice. I can top it with cheese.

Often I add old rinds of fresh parmesan cheese to the soup while it cooks. I like the soup smooth and thick, so I blend it with a stick blender. I also use sun dried tomato pesto as an added flavor punch, and frequently use frozen basil pesto cubes in the soup as well.

Homemade Tomato Soup

1 medium onion, chopped
5 cloves garlic, finely chopped
1 stalk celery, chopped
2 carrots, peeled, and chopped
2 Tablespoons Olive oil
1 bay leaf
2 28 oz cans whole peeled or crushed tomatoes
1 quart water
1 cup white wine (optional)
1 teaspoon dried oregano
salt and pepper, to taste
2 tablespoons freshly chopped basil or some prepared pesto
2 tablespoons sun-dried tomato pesto, optional.

In a soup pot, heat oil, and sauté onions and garlic until translucent. Add carrots and celery, continue to cook until soft.
Add canned tomatoes, water, wine, (if using) and bay leaf. Bring to a boil and then lower heat to a simmer. Add basil pesto and/or sun-dried tomato pesto, if desired. Cook until vegetables are tender. Remove bay leaf. Add oregano. Remove to blender and puree soup, or use a stick blender. Adjust seasonings. Serve with toasted English Muffin Bread.

Chicken Thighs Braised in White Wine

2008-01-26T13:38:00.000-05:00

This isn't a quick dish per se, but it's the kind I can get started and then go do something else, like walk on the treadmill, while it cooks. It's great with any green vegetable. The recipe comes from Everyday Food, here. Beezer was asking for a good recipe, and it's cold out in his neck of the woods, so this is a great meal. My son loves this.

(The picture is from the magazine too.)

Chicken thighs braised in white wine
(serves 4)

Prep time: 15 minutes. Total time: 1 hour 10 minutes

8 bone-in, skinless chicken thighs (about 2-3/4 pounds)
Coarse salt and ground pepper
4 garlic cloves, thinly sliced.
1 cup dry white wine
¼ teaspoon dried thyme
1 lemon, cut into 8 thin slices, plus 1 tablespoon fresh lemon juice
1 tablespoon cold butter, cut into pieces
2 tablespoons chopped flat leaf parsley
Cooked rice, for serving (optional)

1. In a 12-inch skillet with a tight fitting lid, arrange thighs, bone side up; season with salt and pepper. Add garlic, wine and thyme. Bring to a boil; reduce to a simmer. Cover and cook 30 minutes.

2. Turn chicken over. Place a lemon slice on each piece; cover and continue simmering until tender, about 15 minutes. Leaving garlic and liquid in skillet, transfer chick and lemon slices to a platter. Cover tightly with foil to keep warm.

3. Bring liquid in skillet to a boil; cook until reduced to ½ cup, about 5 minutes. Remove skillet from heat. Add butter, parsley and lemon juice; stir until better has softened and sauce is smooth. Season with salt and pepper. Serve chicken with sauce and, if desired, rice.

Chili with Potatoes, Tomatoes and Beans

2008-01-23T07:43:00.001-05:00

This is one of those nice, hearty, stick-to-your-ribs meals. It's quick to make and reheats very well. For those who cannot tolerate wheat, this is a nice alternative. I found this recipe in the newspaper about 10 years ago.

Chili with Potatoes, Tomatoes and Beans

1 Tablespoon extra-virgin olive oil
1 medium onion, quartered and thinly sliced
1 14-1/2 ounce can diced tomatoes in juice (I use spicy tomatoes with jalapeno peppers or some with garlic)
1 large garlic clove, pressed
2 Teaspoons chili powder
½ Teaspoon oregano leaves
1-1/2 pounds (about 5 medium) unpeeled Yukon Gold or all-purpose potatoes, sliced ¼ inch thick
1 (15-ounce) can black beans, rinsed and drained
½ cup water
Salt and pepper, to taste
½ cup shredded extra-sharp Cheddar cheese

In a large nonstick skillet, heat oil. (if you do not have a nonstick skillet, heat up a large skillet, add the oil, and let it heat up) Add onion and sauté until softened and starting to brown, about 4 minutes.

Add undrained tomatoes, garlic, chili powder and oregano; mix with a large spoon. Add potatoes, beans, water, salt and pepper, and turn with large spoon to distribute evenly.

Cover and bring a to a simmer; adjust heat and simmer, stirring occasionally, until potatoes are tender, about 20 minutes. If necessary, add more water to keep mixture juicy.

Sprinkle cheese over top; cover, remove from heat and let stand 1 minute or until cheese melts.

Serves 4. Reheats very well in a microwave (but you might need to add more water)

Granola

2007-12-23T14:41:00.000-05:00

I love granola. I eat it for breakfast in the morning with vanilla yogurt. It's good just to munch by itself as a snack. It's good over ice cream. Here is a very basic granola recipe.

Homemade Granola

6 cups old-fashioned rolled oats
2 cups sweetened shredded coconut
2 cups sliced almonds
1/2 cup vegetable oil
1/2 cup maple syrup (or honey)

Preheat the oven to 350 degrees F.

Toss the oats, coconut and almonds together in a large bowl (LARGE BOWL). Whisk together the oil and honey (or mix till gently heated in a pan on the stove). Pour the liquids over the oat mixture and stir with a wooden spoon until all the oats and nuts are coated.

Pour into a 13 x 18 x 1 inch sheet pan (I coat mine with vegetable oil first). Spread around till even. Bake, stirring occasionally with a spatula, until the mixture turns into a nice, even golden brown, about 45 minutes. (After 30 minutes, KEEP AN EYE ON IT. It tastes AWESOME when golden brown, not quite so good when dark brown.)

Remove the granola from the oven and allow to cool, stirring occasionally.

When COOL (this could be overnight, even) add the dried fruit, seeds and nuts.

You can add some or all of these goodies:
1-1/2 cups diced dried apricots
1 cup dried cranberries
1 cup dried golden raisins
1 cup currants
1 cup dried banana chips (broken up)
1 cup roasted, unsalted cashews (or other nuts or a mixture. No peanuts)
1/2 cup sunflower seeds
1/2 cup pumpkin seeds
(Or any combination of dried fruits and nuts and seeds that pleases you)

Stir to mix. Store in an airtight container.

Makes about 5 pounds.

Mocha Chocolate Chip Cookies

2007-12-16T20:33:00.000-05:00

This is another Chocolate Chip Cookie for Adults variation. As everybody knows, Mocha is a combination of chocolate and coffee. Simply adding espresso powder dissolved in water didn't seem to "do it" for me, so finally I decided to cut up an Espresso Infused Dark Chocolate bar by Seattle Chocolates and use that in place of the semisweet chips. Adding some white chips (or a cut up bar of good quality white chocolate) and almonds really took these to the "next level."

Enjoy!

Mocha Chocolate Chip Cookies

1-1/2 cups cake flour
¾ teaspoon salt
1-1/2 teaspoons baking powder
9 Tablespoons butter-flavored shortening
1 cup minus 1 tablespoon brown sugar
1 large egg
1/2 Tablespoon vanilla extract
2 tablespoons cocoa
2 Tablespoons instant espresso powder dissolved in 2 tablespoons hot water
2 2.5 oz Espresso Infused Dark Chocolate bars, chopped
1 cup white chips
1 cup sliced almonds
Nonstick cooking spray

1. Preheat oven to 375
2. Sift together the flour, salt, baking powder and cocoa in a medium mixing bowl.
3. Using an electric mixer, cream fat and sugar in a large bowl until light and fluffy. Add the egg and beat thoroughly. Beat in the vanilla. On low speed, gradually add the dry ingredients until thoroughly combined. Scrape down the sides once with a rubber spatula. Add the almonds and chocolate and white chips. Beat 5 seconds on low. Use the rubber spatula to finish mixing in well.
4. Spray cookie sheets lightly with nonstick cooking spray. With tablespoon or small ice cream food scoop (I use a #40, about 1-1/2” diameter), drop slightly heaped tablespoons of batter about 2 inches apart onto the greased sheets. Bake the cookies for about 12 minutes or until the edges just begin to brown. Remove from the oven and let the cookies cool on the sheet on a cooling rack for 3 minutes, then remove the cookies to a rack to cool completely.

Makes about 2-1/2 dozen cookies.

Biscotti!

2007-12-11T20:53:00.000-05:00

I love biscotti. They are not too sweet, and they are crunchy. I found this recipe in the Sunday paper many years ago. I haven't tasted a better chocolate biscotti. They always disappear whenever I bring them anywhere. The dough is very stiff, and a stand mixer is helpful to mix in the dry ingredients thoroughly. Aside from that, this is a really easy recipe to make. They are pictured at the far right in the photo above. The lighter ones are Lemon-Pistachio Biscotti, and I will post that recipe in a few days.

Chocolate Pecan Mandelbrot

2 eggs
1 cup sugar
¼ cup vegetable oil
1 teaspoon vanilla
2-1/2 cups flour
2 Tablespoons cocoa
1 teaspoon baking soda
¼ teaspoon salt
1 cup semisweet chocolate chips, miniature
1 cup pecan halves

Set the oven to 350 degrees. Rub a baking sheet with oil or line it with parchment paper. In the bowl of an electric mixer, beat the eggs, sugar, oil, and vanilla for 2 minutes. Meanwhile, combine the remaining ingredients together in a bowl and stir to combine. With the mixer set on its lowest speed, mix in the dry ingredients until well mixed and the just until the nuts break up slightly.

Spoon the dough onto the prepared baking sheet in two strips, making sure there is plenty of room between them. Flatten and smooth the logs with a metal spatula so they are 12 inches long and about 4 inches wide. Transfer the baking sheet to the hot oven and bake the strips for 40 minutes, or until they are golden brown. Remove them from the oven and let them sit for 5 minutes.

Carefully transfer the strips to a board. Using a sharp, serrated knife, cut the strips on a diagonal into ½ inch slices. Place the slices on a baking sheet, cut sides up. Return the sheet to the oven and bake the slices for 15 to 20 minutes or until they are golden brown.

Remove them from the oven and transfer them to a rack. Store the cookies in an airtight container. Theoretically they will keep for a couple of weeks. Mine get eaten sooner than that.

From The Boston Sunday Globe Magazine

Avocado Vinaigrette

2007-12-08T01:45:00.000-05:00

This little salad couldn't be simpler. Halve a ripe avocado, remove the pit and fill the cavity with your favorite vinaigrette dressing, then serve. My son adores this.

Vinaigrette Dressing
2 cloves garlic, minced
2 teaspoons Dijon mustard
3 Tablespoons vinegar (here I've used Balsamic)
Salt & freshly ground black pepper
1/2 cup olive oil

Whisk together the garlic, mustard and vinegar along with salt and pepper to taste. Gradually whisk in the olive oil in a slow steady stream, until the sauce is emulsified.

Pesto

2007-12-05T03:14:00.000-05:00

When you have Basil like this, you make Pesto.

Obviously you don't get Basil like this in December. I made lots of Basil Pesto this summer, and froze it in ice cube trays for use later.

It's later. It's nice to have pesto available to me at this time of year. I use the pesto cubes in spaghetti sauces and soups, or as an addition to mayonnaise in chicken salads. You can also add pesto to mashed potatoes! They are green, but -oh- so good!

Basil Pesto

2 cups fresh basil
1 cup fresh Italian parsley (helps keep the pesto bright green)
1/2 cup Parmesan or Romano cheese, grated (I prefer Romano)
1/2 cup pine nuts, toasted (spread on baking sheet and put in a 350° oven for 4 minutes)
4 garlic cloves, roughly chopped
1/4 teaspoon salt
1/8 teaspoon red pepper flakes
1/2 cup olive oil
1 tablespoon lemon juice
2 tablespoons water

Combine all ingredients in a food processor or blender. Puree until the mixture forms a smooth, thick paste.

To keep the pesto for later, divide into ice cube trays and freeze.
When frozen solid, turn out and save in zip bags.

Sausage and Vegetable Soup

2007-12-02T13:28:00.000-05:00

A few years ago my son went Christmas shopping at the Mall with his grandmother. While there they had lunch at a restaurant and he had a sausage and vegetable soup. He came home raving about how good it was. He couldn't remember any details of what was in the soup, so I did an internet search and found this recipe and made it. He loved it. I make it frequently.

Since fresh basil is hard to find in New England in the winter, I add some basil pesto, which I make in the summer and freeze in ice cube trays.

Sausage and Vegetable Soup

1/2 lb sausage
1 tsp olive oil
1 onion, chopped
2 cloves garlic, chopped
1/2 lb mushrooms, chopped
4 cups canned chicken broth
1/2 cup dry white wine
1 cup arborio rice
1 12 oz can plum tomatoes
2 small zucchini, quartered lengthwise and cut into 1/2" pieces
1/2 tsp salt
1/2 tsp freshly ground black pepper
1 Tbsp basil, chopped
1 Tbsp Parmesan cheese, grated

1. Gently squeeze the sausage meat out of its casing, shaping the meat into small balls as you go. In a large pot, heat the oil over high heat; lightly brown sausage balls in 2 or 3 batches. With a slotted spoon, remove the sausage to a plate.
2. Over medium-high heat, sweat the onions until translucent, about 3 - 5 minutes. Add the garlic and cook for 1 minute. Next, add the mushrooms and cook for 3 minutes. Add the broth, wine, rice, tomatoes and sausage. Simmer until the rice is tender, about 15 - 20 minutes.
3. In the last 10 minutes of cooking, stir in the zucchini. If the soup is too thick, add some extra chicken broth. At about the same time the rice is tender, the zucchini should be soft and bright green. Adjust the seasoning with salt and pepper. Before serving, top with basil and grated Parmesan cheese.

www.tavolo.com

A Little Italian

2007-11-30T03:17:00.000-05:00

Use this herb and spice mixture in pasta sauces or with braised or roasted vegetables. I use it whenever a recipe calls for "Italian Seasoning." I also add it to breadcrumbs to make my own seasoned breadcrumbs for breading chicken or pork cutlets, or in meatballs. It makes a great little gift.

A Little Italian

2 tablespoons dried basil
2 tablespoons dried marjoram
2 tablespoons dried oregano
2 tablespoons ground coriander
2 tablespoons dried thyme
2 tablespoons dried rosemary
2 tablespoons dried savory
1 teaspoon hot red pepper flakes

The recipe says: "In the bowl of a food processor, combine all ingredients. Process for 30 seconds until finely ground." But I never do that. I just combine all ingredients and mix well. When I use this mixture, I place it in the palm of my hand and crumble it together to release the flavors.

Makes a scant cup

From the Eat More, Weigh Less cookbook, a recipe by Michael McDermott.

Spiced Chocolate Chip Cookies

2007-11-28T03:02:00.000-05:00

This is a chocolate variation of the standard chocolate chip cookie. It is definitely an "adult" version, as it has ginger, cloves and cinnamon in it also. I make these smaller, so I don't feel guilty having a cookie. Some kids don't like these, but most adults love them.

Spiced Chocolate Chip Cookies

1 cup coarsely chopped almonds
2 Tablespoons butter
1-1/2 cups cake flour
2 Tablespoons cocoa
1-1/2 teaspoons ground ginger
1-1/2 teaspoons ground cinnamon
¼ teaspoon ground cloves
¾ teaspoon salt
1-1/2 teaspoons baking powder
9 Tablespoons butter-flavored shortening
1 cup minus 1 tablespoon brown sugar
1 large egg
1 Tablespoon vanilla extract
Grated rind of one orange
1-cup dark chocolate chips
Nonstick cooking spray

1. Preheat oven to 350F
2. On large baking sheet, roast the almonds for 10 to 12 minutes. While the nuts are still hot, stir in 2 tablespoons butter.3. Turn up the oven to 375F
4. Sift together the flour, cocoa, ginger, cinnamon, cloves, salt and baking powder in a medium mixing bowl.5. Using an electric mixer, cream fat and sugar in a large bowl until light and fluffy. Add the egg and beat thoroughly. Beat in the grated orange rind and vanilla. On low speed, gradually add the dry ingredients until thoroughly combined. Scrape down the sides once with a rubber spatula. Add the almonds and chocolate chips. Beat 5 seconds on low. Use the rubber spatula to finish mixing in well.
6. Spray cookie sheets lightly with nonstick cooking spray. With tablespoon or small ice cream food scoop (I use a #40, about 1-1/2” diameter), drop slightly heaped tablespoons of batter about 2 inches apart onto the greased sheets. Bake the cookies for about 10 minutes or until the edges just begin to brown. Remove from the oven and let the cookies cool on the sheet on a cooling rack for 3 minutes, then remove the cookies to a rack to cool completely.

Makes about 2-1/2 dozen cookies.

Variations:

Use a mixture of dark chocolate and cinnamon chips (as I have done here)
Substitute 1 teaspoon Grand Marnier & 2 teaspoons vanilla for the 1 tablespoon of vanilla.

Chocolate Chip Cookies for Adults

2007-11-25T03:05:00.000-05:00

I grew up baking cookies with my mother and grandmother, and when my son was growing up, we baked cookies frequently. When he was home for a weekend while in college, he would often ask to bake cookies. We always made chocolate chip cookies. He used to think it was funny to see people buying cookies at the store. "You don't BUY cookies," he used to say, "you bake them yourself. "

After a while I got bored of plain semi-sweet chocolate chip cookies, and started experimenting. Over the next few days, I will post my favorite Chocolate Chip Cookie Variations for "Adults."

Here are my son's favorites, White Chocolate Chip Cookies with Dried Cranberries and Peanuts. I use roasted peanuts that are lightly salted. I don't even chop them. I use a bar of good quality white chocolate that I chop by hand. I don't like the flavor of so-called "white chips." Since he is older, I make these cookies quite large.

White Chocolate Chip Cookies with Cranberries and Peanuts*

1 cup coarsely chopped peanuts
1-1/2 cups cake flour
¾ teaspoon salt
1-1/2 teaspoons baking powder
9 Tablespoons butter-flavored shortening
1 cup minus 1 tablespoon brown sugar
1 large egg
1 Tablespoon vanilla extract
2 teaspoons grated orange rind
1 cup white chocolate chips
1 cup dried cranberries
Nonstick cooking spray

1. Preheat oven to 375F.
2. Sift together the flour, salt and baking powder in a medium mixing bowl.
3. Using an electric mixer, cream fat and sugar in a large bowl until light and fluffy. Add the grated orange rind, the egg and beat thoroughly. Beat in the vanilla. On low speed, gradually add the dry ingredients until thoroughly combined. Scrape down the sides once with a rubber spatula. Add the peanuts, dried cranberries and chocolate chips. Beat 5 seconds on low. Use the rubber spatula to finish mixing in well.
4. Spray cookie sheets lightly with nonstick cooking spray (or use a silicone baking sheet). With tablespoon or ice cream food scoop (I use a #20, about 2” diameter), drop slightly heaped tablespoons of batter about 2 inches apart onto the greased sheets. Bake the cookies for about 12 minutes or until the edges just begin to brown. Remove from the oven and let the cookies cool on the sheet on a cooling rack for 3 minutes, then remove the cookies to a rack to cool completely.

Makes about 2-1/2 dozen "ordinary" sized cookies, about 18 "big" cookies.

*My son likes puffy cookies, that's why these are made with butter-flavored shortening instead of real butter, and cake flour instead of ordinary white flour. For examples of Thin, Puffy & Chewy cookies, check out Alton Brown's variations.

Turkey Cobb Salad

2007-11-23T20:44:00.000-05:00

I'm not a big fan of sandwiches, but I like salad. Here is a Cobb Salad made with leftover Thanksgiving turkey instead of chicken. Crispy bacon, ripe avocado chunks, turkey, tomatoes, cut-up hard cooked eggs and blue cheese chunks are arranged on a bed of chopped romaine lettuce. All that's needed is a little salt and pepper to taste and your favorite vinaigrette dressing.

This one is packed up ready to take to work for lunch.

Szechwan Beef Stir-Fry

2007-11-21T09:09:00.000-05:00

My son came over for last night before he went to his karate class. He had only a short time, so I made this quick stir-fry. It's one of those "Beef, it's what's for dinner" recipes. I found it on the back of a Good Housekeeping magazine probably 15 years ago. I make it often, and it is one of my son's favorite meals.

Szechwan Beef Stir-Fry (30 minutes)

1 lb beef flank steak
2 Tb soy sauce
4 tsp dark sesame oil
1 1/2 tsp sugar
1 tsp cornstarch
2 cloves garlic, crushed
1 Tbsp minced ginger
1/4 tsp crushed red pepper pods
1 small red pepper, cut into 1" pieces
1 8 oz package frozen baby corn, defrosted
1/4 lb snow peas, julienned

Cut beef lengthwise into 2 strips; slice across the grain into 1/8-inch thick strips. Combine soy sauce, 2 tsp oil, sugar and cornstarch; stir into strips. Heat remaining 2 tsp oil in large skillet over medium-high heat. Add garlic, ginger and pepper pods; cook 30 seconds. Add bell pepper and corn; stir fry 11/2 minutes. Add pea pods; stir fry 30 seconds. Remove vegetables from the skillet; reserve. Stir-fry beef strips (half at a time) 2 - 3 minutes. Return vegetables and snow peas to skillet and heat through.

Serve over hot cooked white rice.

Serves 4

American Beef Council

English Muffin Bread

2007-11-18T14:46:00.000-05:00

I can't remember how long I have been baking this bread. You don't have to know anything about bread baking to make it. It freezes well.

English Muffin Bread (makes 2 loaves)

6 cups unsifted flour
2 packages active dry yeast
1 tablespoon sugar
2 teaspoons salt
1/4 teaspoon baking soda
2 cups water
1/2 cup milk
cornmeal

Combine 3 cups flour, undissolved yeast, sugar, salt and baking soda in a large bowl. Heat water and milk until very warm (120 - 130 F). Add to dry ingredients and beat well.

Stir in the remaining 3 cups flour to make a stiff batter. It will look like this:
Spoon the batter into 8-1/2" x 4-1/2" x 2-1/2" loaf pans that have been sprayed with PAM and sprinkled with cornmeal:
Sprinkle tops with cornmeal. Cover, let rise in a warm place free from draft, about 30 - 45 minutes.
Bake at 400F for 25 minutes.Remove from pans and cool.

The bread doesn't get very brown, so it may look uncooked. Slice in 1/2" slices and toast until it changes color.It is delicious plain, or with butter, or with jam. I love it with peanut butter and banana slices. My mother slices it about an inch thick and lightly toasts it in her toaster oven to eat with soup.

This bread makes terrific gifts.

I often triple the recipe and make 6 loaves at a time. The only difference is to use 3 Tablespoons of yeast instead of 6.