Brownies

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

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

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!

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

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

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

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

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!

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

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

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

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

Curried Vegetable Stew

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

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

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

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

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)