Fashingbauer Family Recipes

2011-10-09T17:58:00.000-07:00

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Food categories
• Bars
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• Breakfast
• Cake
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• Cookies
• Dessert
• Dips
• Halloween
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• Thanksgiving

People who supplied recipes
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• Bernell
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• Grandma
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• Tom

Quick Chicken Marsala, from Gael

2011-10-09T17:04:00.000-07:00

Quick Chicken Marsala, from Gael

--From All Recipes.com

Ingredients

1/4 cup all-purpose flour for coating
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 teaspoon dried oregano
4 skinless, boneless chicken breast halves - pounded 1/4 inch thick
4 tablespoons butter
4 tablespoons olive oil
1 cup sliced mushrooms
1/2 cup Marsala wine
1/4 cup cooking sherry

Directions

In a shallow dish or bowl, mix together the flour, salt, pepper and oregano. Coat chicken pieces in flour mixture.
In a large skillet, melt butter in oil over medium heat. Place chicken in the pan, and lightly brown. Turn over chicken pieces, and add mushrooms. Pour in wine and sherry. Cover skillet; simmer chicken 10 minutes, turning once, until no longer pink and juices run clear.

Serves 4. Ready in 30 minutes.

Homemade turkey Sloppy Joes, from gael

2011-10-09T15:21:00.000-07:00

Homemade turkey Sloppy Joes, from Gael

From Rachael Ray magazine, Oct. 2011. Made these in Sept. 2011 with turkey and they're great!

1 small onion, quartered
1 red bell pepper, quartered
2 T olive oil
1 lb ground turkey (beef OK too)
2 t chili powder
2 c tomato puree
1 1/2 T packed brown sugar
1 T cider vinegar
1 T worchestershire sauce
1 t coarse salt
whole-wheat hamburger buns

Using food processor, coarseley chop onion and red pepper

In skillet, heat olive oil over med-high heat. Add onion-pepper mix and cook till soft, about 3 minutes.
Add turkey, breaking it up w spoon. Cook for a few minutes. Stir in chili powder. Add puree, brown sugar, vinegar, worchestershire and salt.

Simmer until sauce thickens, about 5 minutes. Spoon over buns.

Ravioli in a light vegetable broth, from Gael

2011-10-09T15:16:00.000-07:00

Ravioli in a light vegetable broth, from Gael

From Vegetarian Times, Oct. 2011. Made with the cherry tomato and tapenade tartlets. Delicious and fast!

4 c vegetable or chicken broth
1 lb fresh ravioli or tortellini (about 30)
1-2 carrots, grated
6 button mushrooms,sliced thinly
2 green onions, thinly sliced
2 cloves minced garlic
1/2 tsp fines herbes (or whatever herbs you like)
12 fresh basil leaves

Bring broth and 1 c water to boil. Add ravioli/tortellini and cook accoding to package till al dente. Remove pasta to plate w slotted spoon.
Reduce heat to med-low. Add carrots, mushroom, green onions, garlic and fines herbes. Cover and simmer 5 minutes.
Ladle broth into bowls. Divide ravioli among bowls. Sprinkle w basil.

262 calories per bowl (w 5 ravioli)

Garlicky spinach lasagna, from Gael

2011-10-09T15:10:00.000-07:00

Garlicky spinach lasagna, from Gael

--from Rachael Ray magazine, Oct. 2011

Rachael's Tip: WIDE EGG NOODLES: They rarely clump together, are quick to cook and have a solid bite, so they're a natural substitute for traditional pasta. (Plus, you probably have some in your pantry right now!) The toasted breadcrumbs add a buttery crunch to the top.

Ingredients

For the lasagna:

1 1/2 lbs. baby spinach

4 tbsp. butter

2 cloves garlic, finely chopped

Salt and pepper

8 oz. wide egg noodles

2 cups Creamy White Sauce

6 oz. fresh goat cheese

4 tbsp. prepared pesto

1 1/2 cups coarse fresh breadcrumbs

2 tbsp. EVOO

For the Creamy White Sauce

2 tbsp. butter

½ cup finely chopped shallots

¼ cup flour

2 cups milk warmed

¼ cup grated parmesan cheese

Salt and pepper

Cooking Directions

For the lasagna:
In a large saucepan, bring 2 inches water to a simmer. Add the spinach in batches, stirring until wilted; cook until all of it is tender. Drain and let cool. Squeeze out excess moisture and chop.
In a large skillet, melt 2 tbsp. butter over medium heat. Add the garlic and stir until golden, about 1 minute. Stir in the spinach. Season lightly with salt and pepper; remove from the heat.
Preheat the oven to 400°. In a large saucepan of boiling, salted water, cook the noodles, stirring often, until al dente. Drain— but do not rinse—and return to the saucepan. Stir in the white sauce to coat.
Lightly grease an 8-inch square glass baking dish. Layer in half of the noodles and press with a spatula.
Dot with half of the goat cheese, spread the spinach on top and press down. Stir 3 tbsp. pesto into the remaining noodles and spoon over the spinach. Dot with the remaining cheese. Cover snugly with foil and bake until hot and bubbling, about 35 minutes. Let stand for 10 minutes.
Meanwhile, in a large skillet, melt the remaining 2 tbsp. butter over medium heat. Add the breadcrumbs and cook, stirring, until golden and crisp, about 5 minutes. Season with salt and pepper. Combine the remaining 1 tbsp. pesto with the EVOO. Drizzle the lasagna with the pesto oil and sprinkle with the crumbs.
For the Creamy White Sauce:
Melt butter in a medium saucepan over medium heat. Add shallots and cook until tender, about 5 minutes. Stir in flour for 2 minutes. Gradually whisk in warm milk; bring to boil and cook for 2 minutes, whisking constantly. Remove from heat and stir in parmesan and ½ each salt and pepper.

Cherry Tomato and Olive Tapenade Tartlets, from Gael

2011-10-09T15:07:00.000-07:00

Cherry Tomato and Olive Tapenade Tartlets, from Gael

--From Vegetarian Times, Oct. 2011. Made these to go with tortellini soup in Sept. 2011. Very good--Rob ate 3!--but Gael thinks they'd be way better with homade tapenade. Also, it's expensive to buy.

Tip: Thaw the puff pastry first or you won't be able to roll it out well.

Ingredients

2 cups cherry tomatoes, halved

1 tsp. olive oil

1/4 tsp. herbes de Provence

1/2 17.3-oz. pkg. puff pastry, thawed

6 tsp. black olive tapenade

9 tsp. prepared hummus

Directions

1. Preheat oven to 425"F. Line baking sheet with parchment paper, or spray with cooking spray.
2. Toss cherry tomatoes with oil and herbes de Provence in small bowl. Season with salt and pepper, if desired. Set aside.
3. Cut puff pastry into 6 3 1/2-inch rounds, and transfer rounds to prepared baking sheet. Prick rounds with fork.
4. Spread each puff pastry round with 1 tsp. tapenade, then 1 1/2 tsp. hummus. Top each tartlet with 8 cherry tomato halves. Bake tartlets 20 min, or until crusts are browned on bottom and edges. Serve warm or at room temp.

Serving Size: makes 6 servings

Number of Servings: 6

Chili-glazed Tofu with Asparagus and Rice, from Gael

2011-09-16T16:55:00.000-07:00

Chili-glazed Tofu with Asparagus and Rice, from Gael

Fabulous vegetarian main course from Cooking Light for when asparagus is in season. The key is to cook the tofu long enough that it crisps up and then cook it in the sauce enough that it picks up the chili glaze.

First, make rice or couscous, whatever you like.
Chop up a bunch of asparagus. Shred a carrot.

Drain a box of extra-firm tofu and slice it into 9 thin slices, lengthwise. Sprinkle salt and pepper on them, flip, sprinkle on the other side.

Make sauce; Combine 1 T sugar, 2 T rice vinegar, 2 T soy sauce, 1 t bottled minced ginger (I had to look for this in a good store), 1 T garlic-chili sauce (I use Siracha, also called rooster sauce) in small bowl.

Heat 1 T peanut oil over medium. Add tofu slices, cook 3-5 minutes per side or until browned.

Add sauce to pan. Cook 20 seconds or so, stirring constantly. Remove from heat when tofu appears to have a nice glaze.

Combine the rice or couscous you made with chopped asparagus, shredded carrot, 1/2 t salt and 1 t sesame oil.

Serve yourself a serving of the rice mixture and gently lay some slices of tofu on top. Can add more soy sauce or Siracha if you like.

Cuban Sandwiches with Sriracha, from Gael

2011-08-30T22:22:00.000-07:00

Cuban Sandwiches with Sriracha, from Gael

Really tasty sandwich, the Sriracha (chili sauce, aka Rooster sauce) just makes it. From Epicurious.com. Gael made these 9-26-11 and she and Rob really liked them.

1 cup mayonnaise, divided
1 tablespoon hot chili sauce (such as Sriracha)
1/3 cup (packed) finely chopped fresh mint
2 tablespoons fresh lime juice
2 tablespoons minced shallot
1 teaspoon sugar
1 teaspoon ground cumin

1 1-pound loaf ciabatta bread (I bought two individual rolls instead)
12 deli slices Swiss cheese
1 pound thinly sliced Black Forest ham
6 1/4-inch-thick slices cooked turkey breast

Mix 1/2 cup mayonnaise and chili sauce in small bowl. Mix 1/2 cup mayonnaise, mint, and next 4 ingredients in another small bowl.

Spread chili mayonnaise over cut sides of bread. Top each bottom half of bread with 1 cheese slice, ham slices, and 1 turkey slice. Sprinkle turkey with salt and pepper. Spoon mint mayonnaise over turkey. Top with remaining cheese and top halves of bread. Press in panini maker.

Black bean and rice enchiladas, from Gael

2011-07-19T22:28:00.000-07:00

Black bean and rice enchiladas, from Gael

1 green pepper, chopped

1 medium onion, chopped

3 garlic cloves, minced

1 tablespoon olive oil

1 (15 ounce) can black beans, rinsed and drained

1 (14.5 ounce) can diced tomatoes and green chilies

1/4 cup picante sauce

1 tablespoon chili powder

1 teaspoon ground cumin

1/4 teaspoon crushed red pepper flakes

2 cups cooked brown rice (I used boxed Spanish rice)

8 (6 inch) flour tortillas, warmed (I used whole-wheat)

1 cup salsa

1 cup reduced fat shredded Cheddar cheese

optional: canned enchilada sauce

In a large nonstick skillet, saute the green pepper, onion and garlic in oil until tender. Add the beans, tomatoes, picante sauce, chili powder, cumin and red pepper flakes; bring to a boil. Reduce heat; simmer, uncovered, until heated through and mixture thickens. Add rice (Rob doesn't like rice in Mexican food so I kept half of the mix rice-free); cook 5 minutes longer or until heated through.

Spoon a rounded 1/2 cup down the center of each tortilla. (I also added some cheese inside each tortilla.) Fold sides over filling and roll up. Place in a 13-in. x 9-in. x 2-in. baking dish coated with nonstick cooking spray. Spoon salsa over each tortilla. (My salsa was pretty solid so I filled it out with some canned enchilada sauce) Cover and bake at 350 degrees F for 25 minutes. Uncover; sprinkle with cheese. Bake 2-3 minutes longer or until cheese is melted.

Funghi and Taleggio Pizza, from Gael

2010-07-18T20:04:00.000-07:00

Funghi and Taleggio Pizza, from Gael
from Vegetarian Times

Makes 1 10-inch pizza

2 oz. shiitake mushroom caps, sliced 1/4-inch thick (2 cups)
1 small shallot, sliced 1/8-inch thick
2 Tbs. olive oil, divided
Maldon or other flaky sea salt, for seasoning mushrooms
Coarsely ground black pepper, for seasoning mushrooms
1 Tbs. balsamic vinegar
1 Tbs. fresh lemon juice
1/4 tsp. finely chopped fresh rosemary
1 oz. sliced canned truffles in oil or 1 1/2 tsp. extra virgin olive oil
1 Parbaked Pizza Crust
2 oz. cremini mushrooms, thinly sliced (3/4 cup)
2 oz. Taleggio cheese, rind removed, cut into 8 slices
12 fresh Italian parsley leaves

Directions

1. Preheat broiler. Toss together shiitake mushrooms, shallot, and 1 Tbs. olive oil in small bowl, and season to taste with sea salt and pepper. Spread on baking sheet, and broil 8 to 10 minutes, or until mushrooms are tender and slightly charred, stirring several times. Remove mushrooms from broiler; leave broiler on.

2. Meanwhile, whisk together vinegar, lemon juice, and rosemary in separate bowl. Stir in truffles with their oil.

3. Spoon shiitake mushrooms evenly over Parbaked Pizza Crust, leaving 1/2-inch border. Scatter cremini mushrooms over top, and drizzle with truffle vinaigrette. Broil 7 to 8 minutes, then arrange Taleggio slices on pizza, and drizzle with remaining 1 Tbs. olive oil. Broil 1 minute more to melt cheese, if desired. Scatter parsley over top; cut into 6 slices.

Nutritional Information

Per slice: Calories: 146, Protein: 4g, Total fat: 10g, Saturated fat: 3g, Carbs: 12g, Cholesterol: 8mg, Sodium: 404mg, Fiber: <1g, Sugars: 1g

Pupusas with Curtido, from Gael

2010-07-18T20:01:00.000-07:00

Pupusas with Curtido, from Gael
From April 2011 Vegetarian Times

Serves 8

Curtido

4 cups shredded cabbage
1 medium carrot, coarsely grated
1/2 cup thinly sliced onion
1/2 jalapeño chile, finely diced, optional
1/2 cup white vinegar
2 tsp. salt
2 tsp. sugar
1 tsp. dried oregano

Pupusas

4 cups masa harina, such as Maseca
2 tsp. ground cumin
1 tsp. baking powder
1 tsp. salt
1/2 cup vegetarian refried black beans
1/2 cup crumbled Cotija cheese
8 tsp. vegetable oil

Directions

1. To make Curtido: Pour 4 cups boiling water over cabbage, carrot, onion, and jalapeño in bowl. Steep 5 minutes; drain.

2. Bring vinegar, 1/2 cup water, salt, sugar, and oregano to a boil in saucepan. Pour over cabbage mixture. Cover, and cool.

3. To make Pupusas: Combine masa harina, cumin, baking powder, and salt in bowl. Stir in 3 cups warm water, adding more, if needed, to form soft dough. Cover, and let stand 30 minutes.

4. Line baking sheet with wax paper. Roll dough into 16 balls. Make indentation in centers; fill 8 balls with 1 Tbs. refried beans; fill remaining 8 balls with 1 Tbs. cheese. Fold edges over fillings, and roll into balls once more. Press into 4-inch disks. Place on prepared baking sheet.

5. Heat 2 tsp. oil in skillet over medium-high heat. Add 4 Pupusas at a time to skillet; cook 5 to 6 minutes, turning once. Serve with Curtido.

Nutritional Information

Per serving (2 pupusas plus 1/4 cup curtido): Calories: 304, Protein: 9g, Total fat: 10g, Saturated fat: 2g, Carbs: 48g, Cholesterol: 9mg, Sodium: 806mg, Fiber: 6g, Sugars: 2g

Indian-Spiced Lentils with Spinach and Rhubarb, from Gael

2010-07-18T19:58:00.000-07:00

Indian-Spiced Lentils with Spinach and Rhubarb, from Gaelfrom Vegetarian Times, July 2011

Serves 6

2 Tbs. olive oil, divided
2 Tbs. yellow mustard seeds
2 1/2 tsp. whole cumin seeds
3 Tbs. minced fresh ginger
3 cloves garlic, minced (1 Tbs.)
1 medium red onion, chopped (11/2 cups)
1/2 cup golden raisins
1 cup brown lentils, rinsed and drained
3 1/2 cups low-sodium vegetable broth
1/2 lb. fresh rhubarb, cut into 1/4-inch slices, or 1/2 lb. frozen sliced rhubarb, thawed
6 cups baby spinach leaves
1/2 cup chopped cilantro

Directions

1. Heat 1 Tbs. oil in nonstick skillet over medium-low heat. Add mustard and cumin seeds. Cover skillet, and cook

2 minutes, or until seeds begin to pop. Cook 1 to 2 minutes more, or until popping stops, shaking skillet often. Remove from heat, stir in ginger and garlic, and season with salt and pepper, if desired. Cover, and set aside.

2. Heat remaining 1 Tbs. oil in saucepan over medium heat. Add onion and raisins; sauté 10 minutes, or until onions begin to brown. Stir in lentils and 3 cups broth; bring to a boil. Reduce heat to medium-low; simmer 25 minutes. Stir in rhubarb and remaining 1/2 cup broth; cook 6 minutes. Add spinach, cover, and cook mixture 6 minutes more. Stir mixture to incorporate rhubarb and spinach leaves, then stir in spice mixture. Serve garnished with cilantro.

Nutritional Information

Per 1-cup serving: Calories: 250, Protein: 11g, Total fat: 6g, Saturated fat: <1g, Carbs: 41g, Cholesterol: mg, Sodium: 130mg, Fiber: 11g, Sugars: 13g

Muffuletta sandwiches, from Gael

2010-07-17T20:37:00.000-07:00

Muffuletta sandwiches, from Gael

Gael made these on July 17, 2011, from a recipe sent in by a reader to Vegetarian Times. Delicious and light! This recipe made way more olive salad than we could use in sandwiches, so we had a lot left over. You can easily spread it on crackers or bread.

6 ounce jar marinated artichoke hearts, drain, save liquid
1 chopped ripe tomato
1/2 c diced red onion (optional, I left out since Rob hates raw onion)
1/2 c roasted red pepper (jarred, can be hard to find but most stores have it)
1 small can chopped black olives
1 small jar green olives

Throw all ingredients in food processor, including liquid from artichoke hearts. Pulse till chopped fine.

Spread hummus (storebought or homemade) in a pita. Add relish. Can sprinkle wheat germ on hummus if you like the crunch.

Open-Faced Veggie Sandwiches, from Gael

2010-06-29T22:50:00.000-07:00

Open-Faced Veggie Sandwiches, from Gael

2 tablespoons olive oil

3 garlic cloves, minced

1/2 teaspoon salt

1/2 teaspoon dried oregano

1/2 teaspoon dried basil

1 medium eggplant, thinly sliced

2 medium zucchini, halved and sliced

1 large onion, sliced

1 medium sweet red pepper, sliced

1 medium green pepper, sliced

1/4 cup mayonnaise

2 tablespoons balsamic vinegar

1 teaspoon Dijon mustard

4 slices Italian bread (1/2 inch thick), toasted

1 medium tomato, thinly sliced

4 slices Muenster cheese

Directions

In a large bowl, combine the oil, garlic, salt, oregano and basil. Add vegetables and toss to coat. Transfer to two 15-in. x 10-in. x 1-in. baking pans. Bake, uncovered, at 425° for 15-20 minutes or until lightly browned, stirring occasionally.

Combine the mayonnaise, vinegar and mustard; spread over toast. Place on a baking sheet. Top with vegetable mixture, tomato and cheese. Broil 6-8 in. from the heat for 2-3 minutes or until cheese is melted. Yield: 4 servings.

From Taste of Home online. Made these for Rob June 30, 2010 and we both loved them. Nice to have meatless options. Good use of summer veggies.

Asparagus and Parmesan Tart, from Gael

2010-05-15T22:59:00.000-07:00

Asparagus and Parmesan Tart, from Gael

From a supplement in the Seattle Times newspaper, May 2011. I made this and Rob and I about ate the whole thing, it was so good. The photo in the paper shows the asparagus very artfully laid out--ours wasn't so fancy but still tasted great.

1 T olive oil
1 shallot finely chopped
1 lb asparagus, ends trimmed, cut into 4-5 inch pieces
1 14-ounce sheet puff pastry, defrosted if frozen
1/2 c ricotta
1/2 c grated Parmesan
1/2 t sea salt
fresh pepper to taste
1 large egg yolk mixed with 3/4 t water

Preheat oven to 450.
Heat olive oil in a saute pan. Add shallot and saute 1 minute.
Add asparagus and cook over medium-high heat until asparagus is crisp-tender, about 5 minutes. Remove from heat.
Roll out pastry to a 10 x 16 inch rectangle on a lightly floured sheet of parchment paper. (I used foil.) transfer pastry and paper to a baking sheet.
Spread ricotta evenly on pastry, leaving a 1-inch border. Spoon asparagus mixture evenly over ricotta. Sprinkle cheese over all. Sprinkle with salt and pepper.
Brush edge of tart with egg and water mixture. Bake until pastry is golden brown, 20-25 minutes. Serve slightly warm. Cut into 8 pieces.

286 calories per slice.

Garlicky Mushroms, from Gael

2010-05-07T20:16:00.000-07:00

Garlicky Mushroms, from GaelDelicious side dish or filling for crepes. Gael made these May 11, 2011 as part of an all-vegetarian dinner. From June 2011 Vegetarian Times magazine.

2 T olive oil
10 cloves sliced garlic
40 large button mushooms, quartered
2 c dry white wine (I subbed water, but it took a long time to cook off)
2 T chopped parsley or dill

Heat oil in skillet over low heat. Add garlic and cook 1 minute or until transparent.

Add mushrooms and cook 10 minutes without stirring.

Add wine and cook 15 minutes or until liquid had evaporated and mushrooms are browned. Stir in parsley or dill and cook 2 minutes.

Season with salt and pepper if desired

69 calories per 1/2-cup serving. Serves 8.

Salt and vinegar potato bites, from Gael

2010-05-07T20:07:00.000-07:00

Salt and vinegar potato bites, from Gael
What a fabulous little side dish, and only 89 calories per half-cup.

6 medium red potatoes, cut into 1-inch cubes (3 c)
2 T vegetable oil
1 c malt vinegar
3 T sugar

Soak potatoes in large bowl of cold water 30 minutes. Drain and pat dry

Preheat oven to 425. Toss potatoes with oil on baking sheet and spread in single layer. Roast 45 minutes or until golden and crisp, turning 2-3 times. Season with salt and pepper if desired.

Meanwhile, bring vinegar and sugar to a simmer in saucepan over medium heat. Cook at least 20 minutes or until liquid is reduce by half (this takes a while, I am impatient but it is MUCH better if you wait for it to thicken into a syrup. Stir occasionally.

Serve malt sauce on side for dipping or drizzle over potatoes.

Serves 8. 89 calories per half-cup. From March 2011 issue of Vegetarian Times magazine.

Sauteed garlic asparagus, from Gael

2010-04-10T21:02:00.000-07:00

Sauteed garlic asparagus, from Gael

2 T butter or margarine
1 bunch asparagus
3 chopped cloves garlic (I used jarred)

Melt the butter or margarine in a large skillet over medium-high heat. Add the garlic and asparagus spears; cover and cook for 10 minutes, stirring occasionally, or until asparagus is tender. If you like your asparagus well done, reduce heat and cook an additional 10 minutes.

Season however you like--I used a little salt and a little MSG.

Gael made this on 4-10-11 with mushroom risotto. Rob wasn't excited about it until he tasted it and then he loved it. The asparagus overshadowed the risotto by far and was a real hit!

Pad Thai, from Gael

2010-02-26T19:50:00.000-08:00

Delicious! This is what a lot of people think of when they think of when they think of Thai food. Made on 2-26-11 from Betty Crocker Vegetarian Cookbook. We loved it! Tried to buy Thai noodles at an Asian market but it was Saturday afternoon and the lines were out the door. Fortunately my regular grocery store has them.

4 c water
6-8 oz rice stick noodles (look in ethnic food section of store)
1/3 c lime juice
3 T packed brown sugar
3 T Thai fish sauce (or soy, but find the fish sauce in store...it doesn't taste fishy in this dish and really makes it)
3 T soy sauce
1 T rice vinegar or white vinegar
3/4 t cayenne pepper
3 T veg oil, separated
3 cloves garlic, finely chopped
1 medium shallot, finely chopped, or 1/4 c chopped onion
2 eggs, beaten
1/4 c finely chopped dry-roasted peanuts
3 c fresh bean sprouts (optional)
4 green onions, sliced

In 3 quart saucepan, heat 4 c water to boiling. Remove from heat. Add noodles, push underwater if needed. Soak 3-5 minutes or until soft but firm. Drain and rinse in cold water.

In small bowl, mix lime juice, 1/3 c water, brown sugar, fish sauce, soy sauce, vinegar, red pepper, 1 T oil, set aside.

In nonstick skillet heat 2 T oil. Add garlic and shallot. Cook 30 seconds, stir constantly. until until they begin to brown. Stir in eggs, cooking and stirring 2 minutes until scrambled but moist.

Stir in noodles and sauce. Increase to high, cook 1 minute, tossing until sauce thickens. Add peanuts, sprouts, green onions. Garnish with more chopped peanuts and green onions.

Portabella Mushroom Fajitas, from Gael

2010-02-21T22:07:00.000-08:00

Portabella Mushroom Fajitas, from Gael No meat needed! These are DELICIOUS! We made them first on 2-20-11 and immediately declared they belonged in our regular recipe rotation!

1/2 onion, sliced
1 yellow bell pepper (any color OK), sliced, stemmed, seeded
sliced portabella mushrooms (about 2)
2 T fajita or taco seasoning
Tortillas

Fajita/taco toppings as desired--sour cream, guac, salsa, hot sauce, cheese

In pan over medium-high heat, sauté onion and yellow bell pepper in olive oil until onion has lightly caramelized. Transfer sautéed vegetables to bowl.

Place mushrooms in same pan and cook until tender. Drain liquid from pan and add mushrooms to bowl.

Toss vegetables with fajita seasoning mix. Assemble fajitas

Black bean sliders, from Gael (Veggie Sloppy Joes)

2010-02-19T20:36:00.000-08:00

Black bean sliders, from Gael (Veggie Sloppy Joes)

--From Vegetarian Times March 2011. Made these Feb. 19, 2011, and we loved them. Much better than most veggie burgers and fast to make if you have edamame.

1 c frozen shelled edamame
1 clove garlic (or pre-minced refrigerated)
15 oz can black beans, rinsed and drained
barbecue sauce (best quality, the flavor really comes through)
1 tsp cumin
1/4 t salt
1 tsp olive oil
Small whole-wheat slider buns
Reduced-fat cheese

Bring small pot of water to a boil. Cook shelled edamame 10 minutes. Drain.

Mince garlic in food processor if fresh (if pre-minced in the jar, just put it in and add other ingredients at once.)

Add edamame, beans, 1 T barbecue sauce, cumin and salt. Process to coarse paste.

Heat 1 tsp olive oil in medium saucepan over medium-low heat. Add mixture from food processor. Heat until hot, stirring occasionally.

Spoon 1 T barbecue sauce onto each bottom bun. Top with generous spoonful of bean mixture, piece of cheese of your choice, and top bun. You can briefly microwave to melt the cheese.

Black bean veggie burgers, from Gael

2010-02-05T23:18:00.000-08:00

Black bean veggie burgers, from Gael

Gael made these on 2-5-11. They were OK. Rob liked them more than I did. They smelled great and didn't taste bad but when they were grilled they stuck to the grill and burned kind of fast.

Ingredients
•19 oz can black beans
•1/3 cup coarsely chopped onion
•1 garlic clove, minced
•1 egg
•3 tbsp barbecue sauce or ketchup
•1 tbsp Worcestershire or 1-1/2 tsp (7 mL) HP Sauce
•1 tsp vegetable oil
•1/2 tsp salt
•1/2 tsp ground pepper
•1/3 cup all-purpose flour
•1/2 cup store-bought dry bread crumbs
•1/2 cup shredded nippy cheddar
•6 sliced hamburger buns (optional)

1.Drain beans, then rinse with cold water. Drain well, then pat dry with paper towels. Place in a food processor fitted with a metal blade. Add onion, garlic, egg, 2 tablespoons (30 mL) barbecue sauce, Worcestershire, oil, salt and pepper. Pulse just until beans are about the size of peas. Don't purée. Turn mixture into a large bowl.

2.Add flour. Stir in with a spatula until evenly mixed. Sprinkle with bread crumbs. (Only store-bought bread crumbs or crackers ground in a processor until very fine will work.) Stir in. Mixture will be very thick. Scatter with cheese and work in with your hands. Divide mixture into 6 portions. Using well-floured hands, shape into burgers, about 1/2 inch (1 cm) thick. If making ahead, refrigerate in a sealed container up to 1 day or freeze.

3.Oil grill and preheat barbecue to medium-high. Place burgers on grill. Brush with remaining barbecue sauce. Barbecue with lid down, turning once, until hot, from 8 to 10 minutes. Serve on buns with salsa, if you like.

Spicy peanut, tofu and spinach stir-fry from Gael

2010-02-05T23:14:00.000-08:00

Spicy peanut, tofu and spinach stir-fry from Gael

--From Chatelaine, a Canadian women's magazine that prints one vegetarian recipe each week. Gael made this on 2-1-11 and she and Rob loved it. She took the leftovers to work the next day.

Ingredients
•1/2 cup (125 mL) orange juice
•1/3 cup (75 mL) smooth all-natural peanut butter
•1/3 cup (75 mL) vegetable broth or teriyaki sauce, preferably low-sodium
•2 tbsp (30 mL) hot chili-garlic sauce
•454-g pkg extra-firm tofu
•1 red pepper
•6-oz (170-g) bag baby spinach

In a small bowl, whisk juice with peanut butter, broth and
chili-garlic sauce until mixed. Set aside. Slice tofu into thin,
french-fry-sized sticks. Slice pepper into thick strips.

Lightly coat a large frying pan with oil and set over medium-high
heat. When hot, add tofu and pepper. Gently stir-fry until tofu is hot
and pepper is tender, 3 to 5 min. Don’t worry if tofu breaks a bit.

Stir in sauce and spinach. Remove from heat and stir until spinach is
just wilted. Serve over cooked couscous, boiled quinoa or steamed
rice.

Crispy Black Bean Tacos with Feta and Cabbage Slaw, from Gael

2010-01-19T21:30:00.000-08:00

Crispy Black Bean Tacos with Feta and Cabbage Slaw, from Gael

Made these on Jan. 19, 2011. We had the tortillas, limes and cheese already so I didn't have to buy much. I left out the green onions and cilantro. Rob loved these! Light and meatless and so quick to make.

Serves 4, or so I hear
1 15-ounce can black beans, drained
1 teaspoon ground cumin
5 teaspoons olive oil, divided
2 tablespoons (or more) fresh lime juice
2 cups coleslaw mix or shredded cabbage
2 green onions, thinly sliced
1/3 cup chopped fresh cilantro
4 white or yellow corn tortillas
1/3 cup crumbled feta cheese
Hot sauce

Place beans and cumin in small bowl; partially mash. Season to taste with salt and pepper. Mix 2 teaspoons olive oil and lime juice in medium bowl; add coleslaw, green onions, and cilantro and toss to coat. Season slaw to taste with salt and pepper.

Heat 1 tablespoon olive oil in large nonstick or cast iron skillet over medium-high heat. Add tortillas in single layer. Spoon 1/4 of bean mixture onto half of each tortilla; cook 1 minute. Fold tacos in half. Cook until golden brown, about 1 minute per side. Fill tacos with feta and slaw. Pass hot sauce alongside.

We also spooned pico de gallo in our tacos. You could also use guacamole, sour cream, salsa, other Mexican sides. Yum!

Bacon and eggs candy, from Gael

2009-12-30T13:28:00.000-08:00

Bacon and eggs candy, from Gael

Made these 12-29-10 for Kelly to take to her daycare New Year's appetizer buffet. I thought everyone knew how to make them and had seen them before, but her teachers thought they were so cool they even took pictures!

1 package (15 ounces) pretzel sticks
1 package (12 ounces) vanilla or white chips (that made-to-melt bark works better)
48 yellow M&Ms (green if you're feeling especially Dr. Seussy)

Place pretzel sticks on waxed paper in groups of two, leaving a small space between each. In a microwave-safe bowl, heat vanilla chips at 70% power until melted; stir until smooth. Drop by tablespoonfuls over each pair of pretzel sticks. For yolks, place one or two M&Ms in the center of each egg.

I got about 28 out of this batch.

Beef Stroganoff from Gael

2009-12-15T15:05:00.000-08:00

Beef Stroganoff from Gael

This is one of Gael's favorite comfort food recipes. Rob is not a fan--he doesn't like the sour cream taste in the sauce or the added ketchip. We don't eat a lot of beef these days but this is a treat when we do. I make the same recipe out of the big red three-ring Betty Crocker cookbook I received as a wedding gift in 1993. Gael made this as her special treat on her birthday in 2010.

1 1/2 lb beef tenderloin or boneless top loin steak, about 1/2 inch think
2 T margarine or butter
1 1/2 c beef broth
2 T ketchup
1 t salt
1 small clove garlic, finely chopped
8 oz sliced mushrooms
1 med onion chopped (about 1/2 c)
2 T WONDRA flour (you can use regular but this helps so much with no lumps in the sauce)
1 c sour cream or plain yogurt

Cut beef across grain into strips. (For ease in cutting, partially freeze beef.) Cook beef in margarine in 10-inch skillet over low heat, stirring occasionally, until brown.

Reserve 1/3 c of the broth (I reserve 1/2). Stir remaining broth, ketchup, salt and garlic into skillet. Heat to boiling, reduce heat. Cover and simmer 10 mins or until beef is tender.

Stir in mushrooms and onions. Cover and simmer 5 mins or until onion is tender. (I always simmer it much longer.)

Shake Wondra flour and remaining broth in a tightly sealed container until well blended. Gradually stir into beef mixture. Boil and stir one minute, reduce heat. Stir in sour cream, heat until hot.

Serve over noodles or rice. Makes 6 servings.

Burgundy Beef, from Gael

2009-12-14T15:27:00.000-08:00

Burgundy Beef, from Gael
--This recipe is right next to my beloved Beef Stroganoff in the red Betty Crocker cookbook. Every time I make stroganoff I see this recipe and want to try it--the cookbook claims it's a favorite of the Betty Crocker kitchens for a do-ahead dinner. If I make it, I'll report back!

4 lbs beef round steak, 1 inch thick
1/2 c shortening or veg oil
5 large onions, sliced
1 lb mushrooms, sliced
3 T flour
2 t salt
1 t chopped fresh or 1/4 t dried majoram leaves
1 t chopped fresh or 1/4 t dried thyme leaves
1/4 t pepper
1 c beef broth
2 c red Burgundy or other dry red wine

Cut steak into 1-inch cubes. Heat shortening in a Dutch oven until melted. Cook beef in shortening over medium heat until brown, remove.

Cook and stir onions and mushrooms in Dutch oven until onions are tender, adding shortening if needed. Remove mushrooms and onions, cover and refrigerate.

Return beef to Dutch oven. Sprinkle with flour, salt, majoram, thyme and pepper. Stir in broth and Burgundy. Heat to boiling, reduce heat. Cover and simmer 1 1/4 hours or until beef is tender. (Liquid should just cover beef.) If needed, stir in more broth and Burgundy (1 part broth to 2 parts wine.) Add mushrooms and onions, heat till hot, stirring occasionally.

Sparkling Pineapple Ginger Ale, from Gael

2009-11-13T10:19:00.000-08:00

Sparkling Pineapple Ginger Ale, from Gael

This is from Real Simple magazine, July 2009. I can't wait till summer when I can make it...sounds so easy and good!

1 12-ounce can ginger ale
1 1/2 c pineapple juice
4 pieces fresh pineapple cut into triangles

In a pitcher, combine ginger ale and juice, Serve over ice with a piece of pineapple.

To turn into a cocktail: Stir in 1/2 c light rum.

Hidden Valley Ranch pork chops, from Gael

2009-11-03T16:30:00.000-08:00

Hidden Valley Ranch pork chops, from Gael

1 packet (1 ounce) Hidden Valley® Original Ranch® Salad
Dressing & Seasoning Mix
Salt and freshly ground black pepper
6 pork loin rib chops about 1-inch thick
Dash of paprika (optional)
InstructionsPreheat the oven to 450ºF.

In a small bowl, add the seasoning mix, together with the salt,
pepper, and paprika and mix well. Liberally sprinkle the porkchops on
both sides with the seasoning mixture.

Arrange the chops on a baking sheet or try with a rack. Bake the pork
chops for 20 minutes, turning once until browned or an internal
temperature of 160ºF is reached. Serve immediately.

Gael made these in the summer of 2010 as part of her continuing crusade to convert Rob to loving pork chops. These were his favorite to date!

Margherita Pasta With Grilled Chicken, from Anne

2009-11-03T16:25:00.000-08:00

Margherita Pasta With Grilled Chicken, from Anne

8 oz dry spaghetti
3 cups halved grape or cherry tomatoes, 12 oz
2 cups diced fresh mozzarella, 8 oz
1/4 cup olive oil
2 T. minced garlic
1/2 cup thinly sliced fresh basil
Salt, pepper and red pepper flakes to taste
Toasted pine nuts
Chicken:
4 boneless skinless chicken breast halves, 4 to 5 oz. each
olive oil, dried oregano, salt, pepper and red pepper flakes

Preheat grill to medium high. Bring a large pot of salted water to a boil for
the spaghetti. Cook spaghetti according to package directions. Drain and set
aside. Mix tomatoes and mozzarella for pasta in a bowl; set aside. Coat chicken
with oil, oregano, salt, pepper and red pepper flakes. Grill, covered, until
cooked through about 4 minutes per side. Remove chicken from grill and tent with
foil; rest 3 to 4 minutes. Slice each breast into strips. Heat 1/4 cup oil in
skillet over medium low. Add garlic, and cook until fragrant, about 1 minute.
Toss tomato and cheese mixture with garlic infused oil and pasta. Stir in basil;
season with salt, black pepper and red pepper flakes. To serve, divide pasta
mixture among 4 bowls, and top with sliced chicken and pine nuts.

Note: It's important to cook the raw taste out of the garlic so it doesn't
overpower the other flavors in the dish.

Anne was making this recipe when Gael visited in summer 2010. It was a huge hit with family and guests--Sam would come home from working at the snow-cone stand at Heritage Square at the State Fair and dish up a big bowl. It must be good if she prefered it to the endless fried food of the Fair!

Skillet-Glazed Pork Chops, from Gael

2009-11-03T16:17:00.000-08:00

Skillet-Glazed Pork Chops, from Gael

4 boneless center-cut or loin chops, 3/4 to 1-inch thick

Salt and pepper

1/2 c maple syrup

2 t Dijon mustard

1/4 c cider vinegar

1 t minced fresh thyme (can substitute dried)
1 T vegetable oil

Prep chops:
Trim chops and slash through fat and silver skin, making 2 cuts about 2 inches apart on sides of each chop. Pat chops dry with paper towels and season with salt and pepper. Combine syrup, vinegar, mustard and thyme in bowl.

Cook chops:
Heat oil in large skillet over medium-high heat until just smoking. Add pork to skillet and cook until well-browned, about 5 minutes. Turn chops and add glaze mixture. Turn heat down to medium low and cook until internal temperature registers 140 degrees, 5-8 minutes, Remove chops to plate and tent with foil.

From Cook's Country, February/March 2010. Gael made these in fall 2010 and Rob, who is always suspicious of pork chops and normally thinks they're dry, really liked them.

Butternut Squash Ravioli with Sage Brown Butter Sauce, from Gael

2009-11-03T16:10:00.000-08:00

Butternut Squash Ravioli with Sage Brown Butter Sauce, from Gael

Butternut Squash Filling:
2 1/2 lb. butternut squash, peeled and cut into 1 inch chunks (cut off top and bottom, then kind of skin it on sides to peel)
2 Tbsp. Extra Virgin Olive Oil
Kosher salt and black pepper
2 small shallots, chopped
2 cloves garlic, chopped
1/4 c. cave aged gruyere, (about 2 oz.)
1 egg, beaten
1/4 tsp. freshly ground nutmeg
1/2 tsp. cinnamon
pinch of cloves
Package of won-ton wrappers

Brown Butter Sauce:
1/2 c. salted butter
10 large fresh sage leaves
1/2 c. pecans, coarsely chopped
1/2 c. dried cranberries
1/2 lemon, juiced
Parmigiano Reggiano, for serving

Preheat oven to 375 degrees. On a foil lined baking sheet, toss the butternut squash in olive oil and a generous amount of salt and pepper. Roast for 25 minutes or until fork tender.

Meanwhile, saute shallots and garlic in 1/2 tbsp. olive oil over medium high heat for 3 minutes, or until lightly browned.

Once squash is out of the oven, and slightly cool, combine shallots, cheese, egg, and spices in a food processor. Process until smooth. Add squash. Pulse until thickened. Taste for seasonings. You can add more salt and pepper depending on your taste.

Make ravioli according to the wonton package instructions. Fill the wonton wrappers with a small amount of filling (do not overfill or they will leak out while boiling). Then brush the sides of the wontons with a small amount of water. Seal the two long ends together to form a triangle.

Next, bring a large pot of water to boil for ravioli. Salt the water once it is boiling.

Drop a batch (about 12) of ravioli in the boiling water and cook for 3 minutes, or until ravioli float to the top. Then take them out with a slotted spoon and place them in a large serving bowl making sure they are all separated. (I only made about 24 ravioli for dinner and left the other ravioli uncooked. I put them in the freezer. You can cook them again by putting them in boiling water for 4 minutes, or until they float to the top)

While the ravioli is cooking, heat 1 stick (1/2 c.) salted butter over medium heat. When the butter has just melted, add the cranberries, pecans, and sage leaves. Let butter cook until it is turns amber colored. Take it off the heat and add juice of 1/2 lemon. Season to taste with salt and pepper.

Pour sauce over the ravioli and top with grated parmigiano reggiano.

Gael made this on Nov. 2, 2010 and LOVED it.

Chicken Tortilla Soup, from Gael

2009-11-03T07:35:00.000-08:00

Chicken Tortilla Soup, from Gael

6 corn tortillas (6 inch), divided
1-1/2 tsp. oil, divided
1/2 lb. boneless skinless chicken breasts, cut into bite-size pieces (Can use pre-cooked chicken of any kind)
2 cans (14 oz. each) chicken broth
1 cup salsa
1 cup frozen corn
1 cup shredded Cheddar Cheese

HEAT oven to 400°F. Cut 2 tortillas into strips; toss with 1/2 tsp. oil. Spread in single layer on baking sheet. Bake 10 to 12 min. or until crisp, stirring occasionally.

MEANWHILE, finely chop remaining 4 tortillas. Heat remaining oil in large saucepan on medium-high heat. Add chicken; cook and stir 5 min. Add chopped tortillas, broth, salsa and corn. Bring to boil; simmer on medium-low heat 15 min.

SERVE topped with cheese and tortilla strips.

Gael first made this Nov. 1, 2010, a cold rainy day in Seattle. Really easy and good soup to put together on a rainy night. You can control the spiciness by the kind of salsa you buy, and you can also add more salsa if you like.

Pork chops with Granny Smith apples, from Gael

2009-07-27T09:04:00.000-07:00

Pork chops with Granny Smith apples, from Gael

Made this fairly quickly in July 2009 and we loved it. The pork chops from Omaha Steaks are perfect for it...nice and thin. I served it with mashed potatoes and gravy and brussel sprouts.

2 tablespoons all-purpose flour
1 teaspoon ground cumin
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
2 6-ounce boneless pork loin chops
1 tablespoon vegetable oil
1 tablespoon butter
1 small Granny Smith apple, halved
1/4 cup fresh parsley, coarsely chopped
1/2 cup chicken broth
2 tablespoons champagne or white wine vinegar

Mix together the flour, cumin, salt, and pepper on a large plate. Lightly coat each piece of pork with the flour mixture; set aside.

Heat the vegetable oil and butter in a large skillet over medium-high heat. Sprinkle the apple halves with a pinch of salt and pepper. Cook the apples cut-side down about 5 minutes or until golden brown (Rob likes them cooked longer). Remove from the skillet, cover, and set aside.

Place the pork in the skillet, sprinkle with the parsley, and cook until the meat is golden brown and crispy, 4 to 5 minutes per side.

While the pork is cooking, whisk together the broth and vinegar. Remove the pork from the skillet and set aside. Pour the broth mixture into the skillet, stirring and scraping up any browned bits. Bring to a boil and cook until slightly thickened.

Divide the pork among 4 plates and pour some pan sauce over each. Before serving, place an apple half on each plate.

Twinkie banana bread, from Gael

2009-07-27T08:59:00.000-07:00

Twinkie banana bread, from Gael

This is from Real Simple magazine, November 2004. I made it in July 2009 and didn't like it as much as I like my from-scratch banana bread (Erin's!), but Rob wanted to keep in on hand because it tastes scarily like Twinkies.

1 box yellow cake mix
1 package Jell-O Instant Banana Cream Pudding & Pie Filling (they didn't specify a size box but I used the larger because I couldn't find a small box of banana pudding.)
1/2 cup water
1/2 cup vegetable oil
2 ripe bananas, mashed
4 eggs
1 cup chopped pecans (optional)

Heat oven to 350° F.

Mix all the ingredients well. Pour into 2 large or 4 small greased loaf pans.

Bake for 40 to 45 minutes. (Note from Gael: More like an hour.)

Caprese Salad Sandwiches, from Gael

2009-07-22T11:06:00.000-07:00

Caprese Salad Sandwiches, from Gael
I combined two recipes from Mark Bittman's Kitchen Express cookbook to make this wonderful summer treat. I first made it July 21, 2009, and from the first bite, Rob and I loved them.

Good-quality rolls (I like ciabatta), as many as you want sandwiches
Mayonnaise
3 tomatoes
Large portobello mushrooms, as many as you want sandwiches. Each one should just about fit your roll.
fresh mozzarella cheese
basil
balsamic vinegar
olive oil
salt and pepper to taste

First, make homemade tomato mayo, which really makes this dish. Put ready-made mayo (as much as you want) in the blender. Add a cut up, seeded tomato and a garlic clove (I cut mine up first). Blend.

Slice rolls in half and spread tomato mayo on each side. Set aside.

Heat up a skillet with some olive oil in it.

Mix up some balsamic vinegar, olive oil, and salt and pepper in a bowl. Cut the stems off the portobellos and brush with the mixture.

Put mushrooms in the hot skillet and flip them a few times, cook about 15 minutes or till mushrooms seem to have shrunk. Remove to a plate.

Slice two remaining tomatoes and dip them in balsamic-olive oil mix. Put them in hot skillet (they will sizzle) for only a minute or so. Remove.

Put buns face down in skillet till they get a little brown.

Remove buns, layer with mushrooms, sliced mozzarella, torn-up basil, and the chunked, heated tomatoes.

ENJOY!

Thai Veggie Stir-fry, from Gael

2009-07-16T15:31:00.000-07:00

Thai Veggie Stir-fry, from Gael

A friend made this -- apparently it's acceptable on the South Beach Diet. It sounded good regardless of what diet it's from! She says it takes 25 minutes to prepare and cook. I might try it with chicken added.

1 can (14 oz) light coconut milk (no sugar added)
2 cloves garlic, minced
1/2 tsp grated lemon peel
1/2 tsp grated lime peel
2 cups sliced asparagus tips
1 cup halved mushrooms
1 small red bell pepper, sliced
1 small head bok choy, stems sliced and leaves left whole
1/4 cup unsalted peanuts
1/2 tsp crushed red pepper flakes
1 TB light soy sauce
1 TB fresh lime juice
1 TB fresh lemon juice
1 small bunch fresh basil, slivered

In a food processor, combine the coconut milk, garlic, lemon peel and lime peel. Pulse to process into a paste.

Remove to a large skillet. Place over medium-high heat and cook,stirring for 1 minute.

Add the asparagus, mushrooms, bell pepper, bok choy, peanuts, and red-pepper flakes and simmer for 10 minutes.

Stir in the soy sauce, lime juice, lemon juice, and basil and simmer, stirring constantly, for 5 minutes. Serves 4.

Smitty's Veggies, from Gael and Rob's friend, Dan Dosen

2009-07-16T15:13:00.000-07:00

Smitty's Veggies, from Gael and Rob's friend, Dan Dosen

Dan brought this over to a barbecue at our house in July 2009 and just loved it. It's a cooked veggie spread that can be used to top bread, hot dogs, sandwiches, whatever.

Preheat oven to 450

Caramelize onions:
1) slice up 2 or 3 white or yellow onions (they cook down a lot)
2) coat a frying pan with olive oil (~2-3 tbsp)
3) add the onions once the oil is hot
4) sprinkle brown sugar (~1/2 - 3/4 cup (dependent on how much caramelized goodness you want)) over the top
5) I add walnuts because I think they're tasty & it adds protein & omega 3's. Maybe ~1 cup
.6) stir constantly for ~10 mins on med/high heat
7) add ~1/2 cup white wine, mix it all around - the wine will mostly evaporate
8) voila

Slice veggies:
1 eggplant
2 zucchini
1 bell pepper
2-3 serrano peppers (I like spicy, you can leave this out if you don't)
1-2 portobello mushrooms

Throw all the veggies in a big bowl & mix it up with equal amounts of olive oil & vinegar (enough to lightly coat everything)

Bake: at 450. Oil a baking sheet & spread the veggies in an even layer, bake for ~25 mins (until the veggies are tender)

Extras & condiments:
roasted bell peppers (in a jar)
artichoke hearts (in a jar)
mayo
pesto
tapenade
sliced tomatoes

Throw it all on toasted ciabatta bread or foccacia bread (some crispy bread)

Saag Paneer (Indian spinach cheese dish), from Gael

2009-04-10T21:34:00.000-07:00

Saag Paneer (Indian spinach cheese dish), from Gael

from The Best of America's Test Kitchen, 2009

This is Rob's favorite Indian dish, and it's healthy, too. It sounds hard when you realize you have to MAKE YOUR OWN CHEESE to begin the recipe, but that is super simple and then you get bragging rights! Just remember to buy cheesecloth.

First, make the cheese:
3 quarts whole milk (can use low-fat but NOT skim)

2 1/4 t salt

5 T white vinegar

Put a colander in the sink and line it with triple layers of cheesecloth (just keep folding the cheesecloth over).

Bring milk and salt to a boil in large saucepan over medium-high heat (the bottom of your pan may scorch, mine did, but the brown layer did not mix in with the milk).

Stir in vinegar, reduce heat to low, cook until milk curdles, about 30 seconds.

Pour milk mixture through cheesecloth and let curds drain for 10 minutes.

Pull edges of cheesecloth up to form a pouch and twist pouch to drain water. A LOT of water will come out, you may want to keep going back and draining it. Place the taut, twisted cheese pouch between two large plates and press down the top plate with a heavy Dutch oven or similar weight. Wait 30 minutes. Unwrap cheese, slice into cubes. If you're not using cheese at once, it can stay refrigerated in airtight container for a day. Congrats! You just made cheese!

SPICES AND SPINACH
1 t garam masala

1/2 t ground cumin

1/4 t cinnamon

pinch cayenne pepper

2 t vegetable oil

1 c minced onion (about one onion)

salt

3 minced garlic cloves

1 1/2 t minced or grated fresh ginger

20 ounces frozen spinach, thawed and squeezed in a towel to drain

1 large tomato, cored, seeded, and chopped fine

3 c water

2 T unsalted butter

pepper

Combine the garam masala, cumin, cinnamon and cayenne in small bowl.

Heat oil in large skillet till shimmering. Toast spices 10 minutes in oil. Stir in onion and 1/2 t salt and cook 7 minutes. Stir in garlic and ginger, cook 30 seconds. Stir in spinach, tomato, 2 c of the water. Cover and cook until the tomatoes start to break down, about 7 minutes.

Separate the spinach mixture into thirds in the pan (so you can estimate how much a third is). Put one-third of mix into your blender along with 2 T butter (not melted, but I chopped it up) and remaining 1 c water. Puree about 15 seconds or until smooth. Pour puree back in pan and simmer until mixture is no longer watery, about 7 minutes.

Gently fold in the cheese cubes, salt and pepper to taste. Serve with white rice and naan bread.

First made this for Rob on April 10, 2009 because he always orders this at Indian restaurants. He loved it and it really wasn't hard, just had a lot of steps to follow. Rob says, "Delicious, satisfying, tasty and healthy!"

Naan (Indian bread), from Gael

2009-04-10T20:58:00.000-07:00

Naan (Indian bread), from Gael

Rob and I love Indian bread, and you can rip off pieces and dip them in the various sauces of Indian food. So good. You can also add garlic, spinach, cheese, onion, or whatever you want, but plain is awesome by itself.

1 (.25 ounce) package active dry yeast
1 cup warm water
1/4 cup white sugar
3 tablespoons milk
1 egg, beaten
2 teaspoons salt
3 1/2 - 4 1/2 cups bread flour
2 teaspoons minced garlic (optional)
1/4 cup butter, melted

In a large bowl, dissolve yeast in warm water. Let stand about 10 minutes, until frothy. Stir in sugar, milk, egg, salt, and enough flour to make a soft dough. Knead for 6 to 8 minutes on a lightly floured surface, or until smooth. Place dough in a well oiled bowl, cover with a damp cloth, and set aside to rise. Let it rise 1 hour, until the dough has doubled in volume.

Punch down dough, and knead in garlic. (I left out the garlic)

Pinch off small handfuls of dough about the size of a golf ball (I made mine about twice this size). Roll into balls, and place on a tray. Cover with a towel, and allow to rise until doubled in size, about 30 minutes.

During the second rising, preheat grill to high heat. (Note: I just made mine in a small frying pan.) At grill side, roll one ball of dough out into a thin circle. Lightly oil grill. Place dough on grill, and cook for 2 to 3 minutes, or until puffy and lightly browned. Brush uncooked side with butter, and turn over. Brush cooked side with butter, and cook until browned, another 2 to 4 minutes. Remove from grill, and continue the process until all the naan has been prepared.

This makes a LOT of naan...enough for 6 people, probably. This recipe came from allrecipes.com. I first made it on April 10, 2009, to go with the Saag Paneer, but I have made similar naan recipes before. It's easier than regular bread, and people can't believe you made it yourself! Doesn't take the long raising time of regular bread, either.

Sloppy Joes, from BobDar via Gael

2009-02-02T13:46:00.000-08:00

Sloppy Joes, from BobDar via Gael

Darlene Lange was a kind woman who was a member of Gael's Lenora Mattingly Weber online book list. She was nicknamed "BobDar" because she and her husband, Bob, shared an email address and used that name.

Darlene was a very sweet woman and the entire list sorrowed with her as she fought cancer in the 2000s. The last time I saw her was at the Portland list reunion in summer 2007. Although she was bald from chemo, she made the trip from Chicago, and kept trying to look out for me and find me seats since I was pregnant, not worrying about herself, even though she was still weak from her chemo. She died on Jan. 30, 2009, painfree and among her family.

This is her Sloppy Joe recipe. I plan to make it in her memory soon. I don't think she will mind if I leave out the pickle relish.

Darlene wrote, in 2006:

"My sons came over on Sunday to watch the Bears lose (boo hoo) and asked if Iwould make my "famous" sloppy joes. The recipe is from a crock pot book,but I usually just let them simmer for 1/2 hour or so and they taste the same! Anyway, here goes:

1 1/2 lbs. lean ground beef
1 small onion, minced
2 stalks of celery, minced

1 (12 oz.) bottle chili sauce

2 tbs. brown sugar

1 tbs. Worcestershire sauce

1 tsp. salt

2 tbs. sweet pickle relish

1/8 tsp. pepper

Cook beef with onion and celery until brown. Pour off excess fat. Add remaining ingredients. Simmer for 1/2 hour on stove, or cook in slow cooker on low for 3 to 4 hours.For some reason they taste best over a toasted bun. Enjoy!

Darlene

PS: The chili sauce I use is usually in the aisle with the ketchup, seafood sauce and other condiments. It's tangier than ketchup, but not a hot kind of spicy. Hunts makes chili sauce, but I'm frugal and tend to just get the store brand - there's really not a difference that I can taste. Let me know what you think.

Maple Granola, from Gael

2009-02-02T10:07:00.000-08:00

Maple Granola, from Gael

I got this from Kristin Burns, a woman on my book e-mail list, in January 2009.

She writes: "Our family gave this granola to neighbors, friends, co-workers and family for Christmas this year. I adapted the recipe from one in the King Arthur Flour whole grain baking book. It's really good, if I do say so myself. Let me know if you try it! Happy New Year!"

7 cups old-fashioned oats

1 cup wheat germ

1 cup roasted unsalted sunflower seeds

1 cup slivered almonds

1 cup chopped walnuts (or pecans)

1/2 teaspoon salt

1 cup pure maple syrup

3/4 cup canola oil

1 tablespoon vanilla extract

1 cup golden raisins

1 cup raisins

Preheat oven to 250 degrees. Combine oats, wheat germ, seeds, nuts and salt in a very large bowl (I actually use a stockpot). Mix well.

In a separate bowl, whisk together the maple syrup, oil and vanilla. (I use a 2-cup glass measure.)

Pour the syrup mixture over the dry mixture, stirring and tossing 'til everything is very well combined.

Spread the granola over 2 large rimmed baking sheets. Bake for 2 hours, stirring after 1 hour.

Remove the pans from the oven and let cool completely. Transfer the granola to a large bowl and add the raisins, stir well.

(I get all my nuts and syrup at Trader Joe's.)

Tasty French Apple Cake, from Gael

2009-02-01T19:54:00.000-08:00

Tasty French Apple Cake, from Gael

From this Web site. They adapted from "The Apple Lady Apple Cake in the Paris Cookbook" by Patricia Wells

CAKE
1/2 cup all-purpose flour
1/3 cup sugar
1 tablespoon baking powder
1/4 tsp kosher salt
1/2 tsp pure vanilla extract
2 large eggs, lightly beaten
2 tbsp vegetable oil
1/3 cup 1% or 2% milk
3 - 4 large apples, cored,peeled,and cut into thin wedges — she used 2 Gala and 1 Pacific Rose apple

TOPPING
1/3 packed brown sugar

1 large egg, lightly beaten

3 tbsp unsalted butter, melted

1/4 cup roughly chopped walnuts

Preheat the oven to 400 degrees F. Butter a 9-inch springform pan and set it aside. A regular 9-inch cake pan worked for me. I buttered and floured well (actually, I used Pam for baking!) and I had no problem getting the cake out. You’ll just need to flip upside-down onto a plate and then flip again onto another plate to get the right side up. More on that later…

In a large bowl, combine the flour, sugar, baking powder, and salt. Stir to blend. Add the vanilla extract, eggs, oil, and milk, and stir until well blended.

Add the apples and stir to thoroughly coat them with the batter. Your bowl will contain mostly apples, covered with a bit of batter.

Spoon the mixture into the prepared cake pan. Place the pan in the center of the oven and bake until fairly firm and golden, about 35 minutes.

Meanwhile, prepare the topping: In a small bowl, combine the sugar, egg, and melted butter, and stir to blend. Set it aside.

Remove the cake from the oven and turn the oven down to 350 degrees F. Pour the topping mixture over the cake and sprinkle with the walnuts.

Return the cake to the oven and bake until the top is a deep golden brown and the cake feels quite firm when pressed with a fingertip, about 15 minutes. After 10 minutes take a peek and make sure the brown sugar is not burning.

Mine was fine, but I was a little worried. Also, make sure you are baking the cake in the lower-middle of the oven and not a rack near the very top of the oven. Transfer the cake pan to a rack and allow to cool for 10 minutes.

Then run a knife around the sides of the pan, and release and remove the springform side, leaving the cake on the pan base. Or, after running the knife along the edges, put a plate over the top of the cake and flip onto the plate. The cake will be upside down. Take another plate and put that on top of the cake and flip again. The cake should now be right-side up on the 2nd plate.

Serve warm or at room temperature, cut into thin wedges. Very good with a little vanilla frozen yogurt on top while still warm!

Edamame Avocado Soup with Tomato Crostini, from Gael

2009-02-01T18:26:00.000-08:00

Edamame Avocado Soup with Tomato Crostini, from Gael

Via the Web (MelissaCMorris.com) . Edamame are baby soybeans often served with Japanese food, and they are so yummy. I didn't discover them until I moved to Seattle, where they are often served at Japanese restaurants.

1 1/2 pounds frozen shelled edamame

2 cups reduced sodium vegetable broth, divided

1/4 cup chopped shallots

2 peeled avocados, cut into quarters

3 cups water

3 tablespoons lemon juice

1 teaspoon salt

1/4 teaspoon white pepper

1 tablespoon chopped fresh parsley

Place edamame in a large saucepan. Cover with water to 2 inches above beans; bring to a boil and cook 10 minutes or until soft. Drain; set aside.

Place half of edamame, 1/2 cup broth, and shallots in a blender or food processor; process until smooth. Pour puréed shallot mixture into a large bowl.

Combine the remaining edamame, 3/4 cup broth, and avocados in blender or food processor; process until smooth. Add puréed avocado mixture to puréed shallot mixture; stir to combine. Add 3/4 cup broth, water, juice, salt, and pepper to puréed mixture; stir well with a whisk.

Cover and chill. Serve with...

Tomato Crostini

4 sliced tomatoes

2 tablespoons chopped parsley

1 tablespoon olive oil

4 tablespoons freshly grated parmesan

1 teaspoon sea salt

16 (1-inch-thick) slices French bread baguette

Preheat oven to 375º. Lightly coat one side of bread slices with olive oil; arrange bread slices in a single layer on a baking sheet. Top each slice with one tomato slice, sprinkle with parmesan cheese.

Bake at 375º for 8-10 minutes or until lightly toasted. Sprinkle with chopped parsley.

Addictive Black Bean Dip, from Gael

2009-02-01T18:03:00.000-08:00

Addictive Black Bean Dip, from Gael

From an online list I am on. The woman says: "it is my favorite dip ever. It is sort of like crack, so if you have any sort of addictive personality, steer clear. I've warned you. The lime and cilantro make it."

2 1/4 cups of black beans, rinsed and drained
3/4 tsp salt
1 T canola oil
4 large garlic cloves, minced
1 medium jalapeno, minced
2 T fresh lime juice
2 T minced fresh cilantro
1 tsp chili powder
1/2 cup salsa
cayenne
2 green onions, thinly sliced
1/2 cup grated cheddar

Puree the beans with salt and 1/4 cup of water

Preheat the oven to 400.

Heat the oil over medium heat. Saute the garlic and jalapeno just until tender, about 3 minutes.

Remove from heat, and stir in beans, lime juice, cilantro, chili powder, salsa, cayenne to taste, and half the green onion.

Spoon the dip into a 1 quart baking dish, and top with grated cheese. Bake for 20 minutes.

Garnish with remaining green onions and serve with chips.

Pan-Fried Onion Dip, from Gael

2009-02-01T17:57:00.000-08:00

Pan-Fried Onion Dip, from Gael

2 yellow onions, chopped

1/4 cup olive oil

4 tbsp butter

cayenne, to taste

salt and pepper, to taste
4 ounces cream cheese

1/4 cup mayo

1/4 sour cream

Saute/pan-fry onions in a mixture of olive oil, butter and seasonings.

Cook over med-high heat for 10 min., then lower the heat a bit and cook until caramelized. Cool onion mixture.

Combine cream cheese, mayo and sour cream with cooled onions.Season to taste. Serve with chips/pita bread/veggies.

Apple Pie Dip, from Gael

2009-02-01T17:55:00.000-08:00

Apple Pie Dip, from Gael

8 ounces cream cheese, softened
3/4 cup of brown sugar
1/4 cup white sugar
1 tsp. cinnamon
1 tsp. vanilla

Cream together and serve with slices of Granny Smith apples and graham crackers.

Zelda's Grandma's Snappy Cookies, from Gael

2009-02-01T17:51:00.000-08:00

Zelda's Grandma's Snappy Cookies, from Gael

From Zelda in Denver, a friend from my e-mail book list.

1 C Molasses

1/2 C Shortening

2 1/2 C Flour

1 t Ginger

1 t Soda

1 T Warm Milk

1 t Salt

Dissolve the soda in the warm milk. Heat the molasses to boiling, add shortening, ginger, the soda/milk, salt and flour. Stir it all together and then chill well. Roll them out very, very thin, cut them with a round cookie or biscuit cutter and bake at 325. I'd say to bake them about 5 minutes at the most, but experiment.

There is no cooking time given, it just says to watch closely so that they don't burn. It also says that rolling them thinner is better and almost paper-thin is best. Grandma also reminds us to keep the dough cold, it's easier to handle.

Chocolate Stout Cake , from Gael

2009-02-01T17:45:00.000-08:00

Chocolate Stout Cake , from Gael

adapted from Bon Appétit, September 2002

Cake
2 cups Guinness stout
2 cups (4 sticks) unsalted butter
1 1/2 cups unsweetened cocoa powder
4 cups all purpose flour
4 cups sugar
1 tablespoon baking soda
1 1/2 teaspoons salt
4 large eggs
1 1/3 cups sour cream or plain/vanilla yogurt

Preheat oven to 350°F.

Butter (or spray) three 8-inch round cake pans with 2-inch-high sides. Line with parchment paper. Butter (or spray) paper.

Bring 2 cups stout and 2 cups butter to simmer in heavy large saucepan over medium heat. keep an eye on it, it will foam up. Add cocoa powder and whisk until mixture is smooth. Let this mixture cool while you do the next steps.

Whisk flour, sugar, baking soda, and 1 1/2 teaspoons salt in large bowl (not your mixer bowl, though) to blend, set aside.

Using electric mixer with the whip attachment, beat eggs and sour cream in the mixer's bowl to blend. Add stout-chocolate mixture to egg mixture and beat just to combine. Add flour mixture and beat briefly on slow speed. Using rubber spatula, fold batter until completely combined.

Divide batter equally among prepared pans. Bake cakes until tester inserted into center of cakes comes out clean, about 40 minutes. Transfer cakes to rack; cool 10 minutes.Turn cakes out onto rack and cool completely.

This obviously makes a large 3 layer cake, but you can just bake 2 layers and make cupcakes with the rest of the batter.

Fudge Icing:
4 ounces butter
1/2 cup milk
1/2 cup cocoa powder
1 pound confectioners' sugar
1 teaspoon vanilla

In another saucepan, over medium heat, combine the butter and milk. Bring to a boil.

SIFT the confectioners' sugar and cocoa powder into a large bowl. Add the butter mixture and whisk/beat very well. Add the vanilla and finish mixing.

Let stand at room temp, stirring occasionally, until it reaches your desired consistency for frosting or piping.

Sweet-potato lasagna, from Gael

2009-02-01T17:39:00.000-08:00

Sweet-potato and spinach lasagna, from Gael

Found this in Cookie Magazine. I made this on Feb. 7, 2009. It was fairly easy to put together and is a nice different twist on lasagna -- if you are a fan of sweet potatoes and spinach, that is!

1 small onion, chopped

2 celery stalks, chopped

1 carrot, chopped

1 teaspoon red-pepper flakes (or to taste)

2 tablespoons olive oil

1 tablespoon flour

1 cup milk, plus one tablespoon

1/4 teaspoon freshly grated nutmeg

3 to 4 large sweet potatoes, peeled and thinly sliced (ideally with a mandoline)

1 6-ounce package frozen spinach, thawed and drained (I used twice as much)

1/2-pound ball fresh mozzarella, sliced thinly (I used more, and don't expect it to fill up whole layers)

1 cup fresh ricotta (again, I used about twice as much)

3/4 cup Parmesan, grated

In a medium saucepan over medium heat, sauté the onion, celery, carrot, and red-pepper flakes in the olive oil until the vegetables are soft, about 10 minutes. Add the flour and stir for about a minute. Whisk in the milk and nutmeg and heat until warmed through. (Note: Will be pretty liquidy when you layer it.)

Spread one-third of the onion mixture on the bottom of a 9-by-13-inch baking dish. Layer one-third of the potatoes, mozzarella slices, ricotta, spinach, and Parmesan and repeat in three layers, ending with just Parmesan, mozzarella, and a little milk around the edges.

Bake, covered with foil, at 425 °F for 1 hour, removing the foil for final 10 minutes so the top can crisp up and get bubbly.

Notes: I had lots of sweet potato slices left over so I tossed them with melted butter (1 T), 2 T brown sugar and 1 t cinnamon and baked at 375 for about 25 minutes to get sweet-potato cinnamon chips. They didn't crisp up like potato chips though.

Crockpot brisket, from Gael

2009-02-01T17:33:00.000-08:00

Crockpot brisket, from Gael

This recipe comes from one of my freelance writers, Hannah.

She says: "Nothing says 3- day weekend, to me, like pulling out the crockpot on a Monday. And there is nothing better to put in a crockpot than a faux-barbeque brisket-- for real, it is the one crockpot meal that in our pre-dishwasher days Jeff not only didn't complain about but requested. You know if it is worth washing the inside of a crockpot by hand it has to be good. (It is also one of the first things I made for my in-laws, and we now have a family saying that brisket is the meat that unites Jews and Texans.) "

First you take:

1/2 c Worcestershire sauce

1/2 c vinegar (cider vinegar is best, regular old white vinegar is fine too)

1/2 bottle Liquid Smoke (1 ounce? Gael did not like the Liquid Smoke and would leave it out)

1/4 c vegetable oil

1 tsp dried minced onions

1 tsp garlic powder

plenty of pepper

Marinate your brisket in this overnight. (Or not- if you forget, it is not the end of the world.)

Then put the brisket (fat side up) and marinade into either a 275 degree oven or your crockpot and ignore it for 6 to 8 hours, however long is most convenient for you. When you are about a half hour away from wanting to eat, take out the brisket (it is definitely ready if, say, it falls apart while you lift it onto a cutting board) and carve off the fat. Then chop it into manageable pieces.

Empty the marinade, reserving one cup-- you will want to strain the fat off this, too. Then combine that cup of marinade with:

1 cup barbeque sauce

1/4 cup brown sugar

and return this mixture with your carved meat to the oven or crockpot and cook for another half hour. This time I used the barbeque sauce Jeff brought back from Rendezvous in Memphis, which was especially vinegary and kind of orange, but still delicious.

She goes on to say: "If you can bring yourself to wait, you can fix this a day in advance, and then refrigerate in the sauce and then skim the fat off the sauce before reheating. Or you can just eat the greasy fatty version that day and de-fat your leftovers--- and it is worth getting a much bigger brisket than you need in order to have leftovers.

It is not authentic barbeque, or authentic anything, really. Which is why I am fine serving it with storebought King's Hawaiian rolls (and when we don't have company, will let Jeff get storebought macaroni salad to go with it. For company you have to make potato salad, at the very least.) Inauthentic or not, it is dang good and one of our family staples."

Note from Gael: I made this on Feb. 4, 2009, throwing it in the crockpot before leaving for work so Rob could have it when he came home. He liked it more than me. It was just not the kind of barbecue I like. Could have been that I picked too sweet of a barbecue sauce, but I also think I don't like Liquid Smoke, so would maybe leave that out or fine a replacement for it next time. I did use pot roast instead of brisket but that didn't matter, the meat turned out very tender.

Chicken Marsala, from Gael

2009-02-01T17:23:00.000-08:00

Chicken Marsala, from Gael

Recipe is from this Web site.

Adapted from a recipe in Gourmet Magazine

1 3/4 cups reduced-sodium chicken broth (14 fl oz)

2 tbsp finely chopped shallot (or white onion)

2 tbsp unsalted butter

1 big clove garlic, minced

12 oz mushrooms, trimmed and thinly sliced (I used a mix of cremini and shitake)

1 1/2 tsp finely chopped fresh sage

1/4 tsp salt

1/8 tsp black pepper

1 cup all-purpose flour

2 skinless boneless chicken breast halves (1/2 lb each)

2 tbsp extra-virgin olive oil

1/2 cup plus 2 tablespoons dry Marsala wine

1/2 cup heavy cream (or half and half)

1 tsp fresh lemon juice

More fresh, chopped sage and some chives for garnish

Put oven rack in middle position and preheat oven to 200 degrees F.

Bring broth to a boil in a 2-quart saucepan over high heat, then boil, uncovered, until reduced to about 3/4 cup, about 15-20 minutes.

Cook the shallots (or diced onion) in 2 tablespoons butter in a big, heavy skillet over moderate heat, stirring, until shallot begins to turn golden, about 1 minute. Add mushrooms, garlic, 1 teaspoon of the sage, salt, and pepper and cook, stirring occasionally, until liquid mushrooms give off is evaporated and mushrooms begin to brown, 6 to 8 minutes. Remove from heat and set mushrooms aside in a bowl. You’ll reuse the big skillet to cook the chicken — don’t bother wiping it out.

Put flour in a wide shallow bowl. Gently pound chicken to 1/4 inch thick between 2 sheets of plastic wrap using the flat side of a meat pounder or a rolling pin. Pat chicken dry and season with salt and pepper, then dredge in flour, 1 piece at a time, shaking off excess.

Heat 2 tablespoons of olive oil in the skillet over moderately high heat and sauté chicken, (in batches, if needed) turning over once, until golden and just cooked through, about 4-6 minutes total. Transfer cooked chicken to a baking sheet, arranging in 1 layer, then put in the oven to keep warm.

Add 1/2 cup marsala wine to skillet and boil over high heat, stirring and scraping up brown bits, about 30 seconds. Add reduced broth, cream, and mushrooms, then simmer, stirring occasionally, 5 to 6 minutes. Add remaining 2 tablespoons wine and 1/2 teaspoon sage.

Add chicken back to pan to coat in sauce. Serve over pasta, giving it all a quick squirt of lemon juice (about a teaspoon’s worth) before serving. Garnish with fresh sage and chopped chives.

Applebee's Bahama Mama, from Gael

2009-02-01T17:10:00.000-08:00

Applebee's Bahama Mama, from Gael

This is my favorite drink -- so sweet and awesome.

Mix together:

1 ounce rum

1/2 ounce banana liqueur

1/2 ounce Malibu rum
2 ounces orange juice

2 ounces pineapple juice

1/4 ounce grenadine

Blend together in a mixer and pour into a hurricane glass with ice.

Top it off with Sprite or 7-UP and garnish with a pineapple and a cherry spear.

Texas Sheet Cake, from Gael

2009-02-01T16:55:00.000-08:00

Texas Sheet Cake, from Gael

I have never had Texas Sheet Cake, but it is supposed to be awesome. Found it on a Web site that claims "It is absolutely, without a doubt, The Best Chocolate Sheet Cake. Ever. It’s moist beyond imagination, chocolatey and rich like no tomorrow, and 100% of the time, causes moans and groans from anyone who takes a bite. "

The Web site offers photos of each step of the recipe, Couldn't be simpler!

Combine in a mixing bowl:

2 cups flour

2 cups sugar

1/4 teaspoon salt

In a saucepan, melt: 2 sticks butter

Add 4 heaping tablespoons cocoa. Stir together. Add 1 cup boiling water, allow mixture to boil for 30 seconds, then turn off heat. Pour over flour mixture, and stir lightly to cool.

In measuring cup, pour 1/2 cup buttermilk.*

Add:2 beaten eggs

1 teaspoon baking soda

1 teaspoon vanilla

Stir buttermilk mixture into butter/chocolate mixture. Pour into sheet cake pan (like cookie sheet, but with sides) and bake at 350 degrees for 20 minutes.

While cake is baking, make icing:

Chop 1/2 cup pecans finely.

Melt 1 3/4 sticks butter in a saucepan.

Add 4 heaping tablespoons cocoa, stir to combine, then turn off heat.

Add: 6 tablespoons milk

1 teaspoon vanilla

1 lb minus 1/2 cup powdered sugar

Stir together.

Add pecans, stir together, and pour over warm cake.

*I usually don’t have buttermilk in the fridge when I want to make this cake, so here’s what I do: pour just under 1/2 cup regular milk into the measuring cup, then add enough regular vinegar to the milk to bring the quantity up to 1/2 cup. Within seconds, it turns into buttermilk and works perfectly. Try it sometime!

New York Cheesecake, from Gael

2009-02-01T16:33:00.000-08:00

New York Cheesecake, from Gael

My co-worker Anna made this for our co-worker Linda's birthday in February 2009. I like it because it's not too sweet and almost has a little lemony tang to it. You'll need a springform pan.

INGREDIENTS
15 graham crackers, crushed

2 tablespoons butter, melted

4 (8 ounce) packages cream cheese

1 1/2 cups white sugar

3/4 cup milk

4 eggs

1 cup sour cream

1 tablespoon vanilla extract

1/4 cup all-purpose flour

DIRECTIONS

Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch springform pan.

In a medium bowl, mix graham cracker crumbs with melted butter. Press onto bottom of springform pan.

In a large bowl, mix cream cheese with sugar until smooth. Blend in milk, and then mix in the eggs one at a time, mixing just enough to incorporate. Mix in sour cream, vanilla and flour until smooth.

Pour filling into prepared crust. Bake in preheated oven for 1 hour. Turn the oven off, and let cake cool in oven with the door closed for 5 to 6 hours; this prevents cracking.

Chill in refrigerator until serving.

Oatmeal Cake with Broiled Coconut Frosting, from Gael

2009-02-01T16:17:00.000-08:00

Oatmeal Cake with Broiled Coconut Frosting, from Gael

Got this from a woman named Ann Filhart on my e-mail book list. She says, "Not exactly healthy, since whenever I plan to make it I always think, 'buy a pound of butter', but delicious."

For CAKE:
13 x 9 pan, 350 degrees, 30 min.

Pour 1 & ½ cups boiling water into a glass bowl. Add 1 cup quick oats (you can also use old-fashioned, but the texture is different) Mix and let stand 20 min.

Cream ½ cup butter
1 cup brown sugar
1 cup white sugar

Beat 2 eggs until foaming and combine with the creamy mixture

In a separate bowl, mix:

1 & ½ cup flour
1 tsp baking soda
½ tsp salt

Add to creamed mixture along with

1 tsp vanilla

Mix, then add oatmeal, mix again, and pour into greased pan.

BROILED COCONUT FROSTING
While cake is baking,
Mix in a saucepan on the stove:

1 & ½ sticks of butter
1 & ½ cups of brown sugar
1 & ½ cups of coconut
1 tsp vanilla
1 cup of chopped nuts (optional) but really tasty

As soon as the cake comes out of the oven, spread the unbelievably delicious mess on top of it, and put it under the broiler until bubbly. Keep a close eye on it – it can go from perfect to burnt in a short time!

Enjoy – this cake is even better the second day.

Chewy Pecan Diamonds, from Gael

2009-01-21T19:56:00.000-08:00

The training leader at MSNBC.com, a woman named Bonnie Goren, brought these to my Christmas cookie exchange party on Dec. 14, 2008. They're delicious--chewy and sweet, and she cut them in perfect little diamonds.

Crust
1 3/4 cups all purpose flour
1/3 cup powdered sugar
1/4 cup cornstarch
1/2 teaspoon salt
3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into 1/2-inch pieces

Topping
1 1/4 cups (packed) golden brown sugar
1/2 cup light corn syrup
1/4 cup (1/2 stick) unsalted butter
4 cups coarsely chopped pecans (about 14 1/2 ounces)
1/2 cup whipping cream
2 teaspoons vanilla extract

Preparation
for crust:Preheat oven to 350°F. Line 13x9x2-inch baking pan with foil, leaving 1-inch overhang on all sides. Butter foil.

Blend flour, powdered sugar, cornstarch and salt in processor. Add butter and process until mixture begins to clump together. Press dough evenly onto bottom of foil-lined pan.

Bake crust until set and light golden, about 25 minutes. Remove from oven. Let stand while preparing topping. Reduce oven temperature to 325°F.

for topping:
Stir brown sugar, corn syrup and butter in heavy medium saucepan over medium-high heat until sugar dissolves and mixture boils; boil 1 minute. Add pecans and cream; boil until mixture thickens slightly, about 3 minutes. Stir in vanilla. Pour hot topping over warm crust.

Bake nut-topped crust until caramel is darker and bubbles thickly, about 20 minutes. Transfer pan to rack. Cool completely in pan (topping will harden).

Lift foil out of pan onto cutting board. Using heavy sharp knife, cut crust with nut topping into 1 1/2x1-inch diamonds.

(Can be made 1 week ahead. Store between sheets of waxed paper in airtight container at room temperature.)

Baked Potato Soup, from Gael

2008-12-27T16:47:00.000-08:00

Baked Potato Soup, from Gael

Gael made this for her Christmas Cookie Swap on 12/13/2008. I took an Internet recipe (from Cooking Light Magazine) and tweaked it around.

I made it the night before the party, and then served it off the stove the next day to cookie-party attendees. They ate it all! It came out kind of thick the second day, but you could certainly thin it out with milk, water or broth if you don't like thick soups.

4-5 baking potatoes (about 2 1/2 pounds)
2/3 cup all purpose flour
6 cups of 2% reduced fat milk
3/4 cup reduced fat extra sharp cheddar cheese, divided
Salt and fresh cracked pepper to taste
1 cup reduced fat sour cream
1/2 cup green onions, chopped

Preheat the oven to 400 degrees. Pierce the potatoes with a fork; bake at 400 degrees for 1 hour or until tender. Cool. Peel potatoes; coarsely mash. Discard skins

Lightly spoon the flour in a large Dutch oven; gradually add the milk, stirring with a whisk until blended. Cook over medium heat until thick and bubbly (about 8 minutes). Add mashed potatoes, cheese, salt and pepper, stirring until cheese melts. Turn the heat to low. Stir in the sour cream and the green onions (I added fewer onions).

Here's where I broke from the recipe, I also added crumbled bacon and my own pick of spices...some minced onion, some garlic powder, etc. Keep tasting and adding your own spices, otherwise it's too bland, I think.

Cook for 10 minutes or until thoroughly heated -- DO NOT BOIL. Serve with crusty bread, more green onion/cheese/bacon crumbles as toppings.

Nutella Crinkle Cookies, from Gael

2008-12-27T16:16:00.000-08:00

Nutella Crinkle Cookies, from Gael

Gael made these on 12/13/08 for her annual Cookie Swap party in Seattle. They are similar to regular Chocolate Crinkles, but the use of Nutella (chocolate-hazelnut spread) instead of melted chocolate, and the addition of hazelnuts, made them special. Rob and I really liked them and so did partygoers. I think these will replace regular Chocolate Crinkles for me.

You need to plan ahead and buy the Nutella, which isn't super-cheap, nor are hazelnuts. Nutella is usually shelved with marshmallow fluff or spreads like peanut butter.

Found in Cook's Country Magazine, January 2009 issue

3 c all-purpose flour
2 t baking powder
1/2 t salt
13 ounce jar of Nutella (this comes out to be about 1 1/4 c)
4 T unsalted butter, softened
1 1/3 c sugar
1 t vanilla
1 t instant espresso powder (I used this, but it's probably fine if you don't have any)
2 large eggs
1/3 c milk
1 1/2 c hazelnuts, toasted and chopped fine (I didn't toast and I think I used about half. To chop, I used a blender.)
1 c powdered sugar to roll cookies in

Adjust oven racks to upper-middle and lower-middle positions and heat oven to 375. Line 2 baking sheets with parchment paper.

Combine flour, baking powder, and salt in bowl.

With electric mixer on medium-high, beat Nutella, butter, sugar till light and fluffy (about 2 minutes). Add vanilla, espresso powder, and eggs and mix until incorporated. Reduce speed to low, add flour mix and milk. Mix till just combined.

Fold in 1/2 c hazelnuts and refrigerate dough until firm, about 1 hour.

Place remaining hazelnuts in bowl. Add powdered sugar to another bowl. Roll dough into 1-inch balls, roll in nuts, then in powdered sugar.

Place balls 2 inches apart on prepared baking sheets. Bake until set, about 8 minutes, switching and rotating sheets halfway through baking.

Cool 5 minutes on sheets, then transfer to wire racks and cool completely.

Muppet cupcakes, or Mupcakes, from Gael

2008-09-25T12:07:00.000-07:00

Muppet cupcakes, or Mupcakes, from Gael

First, make a batch of regular chocolate cupcakes. Make sure they cool completely! Overnight is good.

Take a carton of white frosting. Save a small amount plain white to help attach the eyes. Divide the rest into four bowls (if you're making all four colors). Use food coloring to dye it blue (Cookie Monster), green (Oscar the Grouch), red (Elmo) and yellow (Big Bird).

Take a package of sweetened flaked coconut. Divide it into four Ziploc bags. Dab some of the food coloring into each bag, zip up each bag, and smush it around until the dye colors the coconut.

Frost cupcakes lightly with colors. Sprinkle with the colored coconut to match the frosting. We did this by putting a couple cupcakes on a paper plate, sprinkling the coconut, and sliding the excess back into the bag to use again, because lots will fall off. Gently use your hand to press down the coconut so it sticks in the frosting.

To make eyes: Buy white chocolate candy discs, available in cake decorating stores, Michael's, and some grocery stores. Use a little bit of that white frosting you saved and stick chocolate chips on as the pupils. They stick best if you cut off the swirly tips of the choco chips. The eyes stick best if you cut tiny slits in the cupcakes and then rest the eyes in there.

For COOKIE MONSTER: Cut a slit for a mouth. Take a small Chips Ahoy, cut it in half, and insert as if he is eating it.

For OSCAR. Cut a slant on the top of the eyes to make them look angry. Use chocolate licorice (chocolate brown Twizzlers) for eyebrows, and red Fruit Roll-Ups for tongues.

For ELMO. Use either an orange peanut M&M or one of those orange Mello Creme candy pumpkins (turned upside down) as the nose.

For BIG BIRD: Use candy corn as a beak. He is the hardest since he has feathers and coconut looks more like fur. We also tried putting "makeup" (food color) on his eyelids since the real Muppet has that, but it was kind of messy. Pile up the coconut between his eyes for that feathery patch he has.

Aunt Maryann's Artichoke Chicken, from Grace

2008-04-28T18:56:00.000-07:00

Aunt Maryann's Artichoke Chicken, from Grace

Grace gave this to me in April 2008. She says "Aunt Maryann was my brother Mike's second wife and the world's best best cook. This is sooo good!"

2 ten oz package frozen artichoke hearts
3 chicken breasts halved and boned
1/4 lb bacon diced
1 cup grated cheddar cheese
3 tablespoons grated Parmesan cheese
1 1/2 cups dry vermouth

Arrange artichoke hearts in casserole. Top with chicken then bacon and cheeses. Add vermouth. Bake uncovered 1 1/2 hours at 350.

Chicken Divine, from Grace

2008-04-28T18:54:00.000-07:00

Chicken Divine, from Grace

Grace gave me this in April, 2008. She says "This is fabulous for a dinner party!"

2 pkg frozen broccoli, cooked (or fresh equivalent)
6 1/2 chicken breasts cooked and boned or boneless cooked
Mix 2 cans cream of mushroom soup or cream of celery or cream of chicken or any combo thereof
1 cup mayonnaise
1 teaspoon lemon juice
1/2 teaspoon curry powder or more if you like
1/2 cup shredded cheddar cheese
1/2 cup sliced almonds browned in butter

Layer broccoli, chicken sauce of soups etc.. Top with cheese and almonds. Cook 25 minutes in 350o or 45 minutes if made ahead of time,

Marinated broccoli, from Grace

2008-04-28T18:52:00.000-07:00

Marinated Broccoli, from Grace

Grace gave me this in April, 2008. She says: "This is so good you cannot stop eating it!"

3 bunches fresh broccoli
1 cup cider vinegar
1 1/2 cups salad oil
1 T sugar (or sweet and lo equiv)
1 T dill weed
1 T Accent
1 teaspoon salt
1 t garlic
salt and pepper to taste

Marinate for 24 hours

Chocolate Charlotte, from Grace

2008-04-28T18:48:00.000-07:00

Chocolate Charlotte, from Grace

Grace gave this to me in April 2008. She says: "This is a good opportunity to use some pretty dish that you have. I have my Mother's crystal compote and it looks so nice. Also Crate & Barrel has such pretty compotes and cheap, too."

1 eight oz pkg semisweet bar chocolate
3 tablespoons water
4 eggs separated
1/2 cup margarine softened
1 teaspoon vanilla
1/4 cup sugar
1 cup cream, whipped
1 cup cream, whipped and sweetened
10 double lady fingers
curl 1 oz chocolate for garnish

In a large bowl, melt 7 oz chocolate and 3 tablespoons water. Remove from heat and beat in egg yolks one at a time. Beat in margarine small amounts at a time. Beat in vanilla.

Beat whites to soft peaks and add sugar slowly and fold into above. Beat cream and fold into above.

Line straight-sided 2 quart dish with lady fingers. Pour in charlotte.

Whip and sweeten 1 cup cream and garnish top with curled chocolate .

Simple Summer Pasta Salad, from Gael

2008-04-28T18:38:00.000-07:00

Simple Summer Pasta Salad, from Gael

My friend Molly Motherwell shared this recipe but I tweaked it to our tastes. It's pretty much your basic cold pasta salad, but Rob and I loved it. I made it on April 28, 2008, and am sure I will make it again, especially as the weather gets warmer. It can be a main course or a nice side dish, especially if brought to a potluck or book-club meeting or other event.

1 package tortellini or other stuffed pasta (Molly uses rotini instead)
small can chopped black olives
small jar artichoke hearts, quartered
3 T Italian or red-wine vinaigrette or other premade salad dressing
couple handfuls grape or cherry tomatoes
3 T pesto sauce (I use readymade, comes in small refrigerated containers at the store. You could probably also leave this out easily enough.)
Freshly grated Parmesan, or packaged grated Parm (not the kind in the green shaker can)

Cook the pasta according to package directions. Drain and let cool slightly.

Put drained, cooled pasta in big Ziploc bag. Add 3 T dressing. Toss and then seal bag and put in fridge to marinate

When ready to serve, take bag out of fridge. Add all the other ingredients into the bag. Shake, shake, shake! Pour into bowl and serve. Good with garlic bread on the side.

Banana Oatmeal Bread, from Gael

2008-02-25T21:58:00.000-08:00

Banana Oatmeal Bread, from Gael

Via Cooking Light. This yummy bread is a slightly healthier, slightly heartier version of banana bread. It holds together nicer and makes a firmer loaf when you slice it, and the oats add a neat texture. First made it Feb. 25, 2007, while Kelly napped. Rob loved it and so did I.

1 1/2 cups all-purpose flour
2/3 cup sugar
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup regular oats
1 cup mashed ripe banana (about 2 large)
1/3 cup low-fat buttermilk
1/4 cup vegetable oil
1 teaspoon vanilla extract
2 large eggs, lightly beaten

Preheat oven to 350°.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and the next 4 ingredients (through salt) in a large bowl, stirring well with a whisk. Stir in oats.

Combine mashed banana, buttermilk, vegetable oil, vanilla extract, and eggs; add to flour mixture. Stir just until moist.

Spoon batter into an 8 x 4-inch loaf pan coated with cooking spray (I used the floured kind). Bake at 350° for 55 minutes or until a wooden pick inserted in center comes out clean. Cool 15 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.

Quick Coq au Vin (Chicken with Wine), from Gael

2008-02-24T20:35:00.000-08:00

Quick Coq au Vin (Chicken with Wine), from Gael

Via Cookie Magazine, March 2008. I made this while on maternity leave with Kelly the day she turned four months old (2-22-08). Took her in her stroller up to the grocery store to get ingredients and used the bottom of her stroller as the cart to carry them home. Not as fancy, I'm sure, as the Julia Child version, but darn tasty. We had this with sauteed asparagus and thick sourdough bread. The bread is great to dip in the juices.

3 T olive oil

3 slices bacon, thickly chopped

1 4-pound chicken, cut into 6 or more pieces (you'll need poultry shears, or a great knife, or have your butcher do the chopping)

1 handful flour, seasoned however you like

8-10 button or cremini mushrooms, sliced or cut in half if you like them bigger

20 whole baby carrots, halved

1 clove garlic, peeled and minced

1 onion, chopped

1 bottle red wine

1 c chicken broth

1 bay leaf

Heat olive oil in medium pot (I used my Le Creuset Dutch oven) over medium-high heat. Add bacon and cook until crisp. Transfer to platter.

Shake chicken pieces with seasoned flour in plastic bag. Brown chicken in pot, 4-5 minutes per side. Transfer to platter with bacon.

Saute mushrooms, onions, carrots, garlic until onions just start to brown, about 5 minutes.

Pour half the bottle of wine into pan. Cook on high for 8 minutes.

Add chicken broth and remaining wine. Bring to a boil and add chicken, bacon, bay leaf and any other herbs you want.

Return to a boil, then cover and simmer for 45 minutes. Remove bay leaf, serve.

Crumpets, from Gael

2008-02-22T18:36:00.000-08:00

Crumpets, from Gael

This recipe is from "The Bread Bible," and it's awesome. Rob and I love crumpets, they're a lot like English muffins, only a little spongier. This is a really easy and fast recipe. I use both round and heart-shaped molds (I think I bought them for pancakes). I suggest doubling or quadrupling this recipe, as the original recipe only makes about five and they are inhaled immediately!

1 c plus 1 1/2 T all-purpose flour (King Arthur brand is my favorite)
2 T dry milk
1 t instant yeast
1/2 t sugar
3/2 c room temperature water, plus 2 T, divided
1/4 t baking soda
1 t melted butter

In large mixer, beat flour, dry milk, yeast, sugar and salt. Add the 3/4 c water and gradually raise speed to medium. Beat about 5 minutes or until smooth.

Let batter rise in large bowl or dough-rising container. Mark the container where double the height of dough would be. Cover and rise until doubled (about 1 hour).

Preheat griddle or frying pan. If using electric griddle, preheat to 275. If using pan, heat over low until water drop sizzles.

Brush pan and inside of crumpet rings with melted butter. Set rings in pan. Use large spoon to fill them 2/3 full. Cook until nicely browned undernearth and have lost shine on top (check by sliding spatula underneath). Book says 10 minutes, but mine took maybe 7. Flip over until bottoms are browned.

Can store overnight in paper bag or freeze, well-wrapped, for up to three months.

Yummy!

Jambalaya with shrimp and andouille sausage, from Gael

2008-02-21T19:46:00.000-08:00

Jambalaya with shrimp and andouille sausage, from Gael

Via Cooking Light. I made this on 2-21-08, my first actual new recipe since Kelly was born. She nicely went to sleep for a half hour just in time for me to do the chopping and spice-measuring.

1 tablespoon olive oil
1 cup chopped onion object
1 cup chopped red bell pepper
1 tablespoon minced garlic
6 ounces andouille sausage, sliced
1 cup uncooked long-grain white rice
1 teaspoon paprika
1 teaspoon freshly ground black pepper
1 teaspoon dried oregano
1/2 teaspoon onion powder
1/2 teaspoon dried thyme
1/4 teaspoon garlic salt
1 bay leaf
2 cups fat-free, less-sodium chicken broth
3/4 cup water
1 tablespoon tomato paste
1/2 teaspoon hot pepper sauce
1 (14.5-ounce) can no salt-added diced tomatoes, undrained
1/2 pound peeled and deveined medium shrimp
2 tablespoons chopped fresh parsley

Heat olive oil in a large Dutch oven over medium-high heat. Add chopped onion, chopped bell pepper, minced garlic, and sausage; sauté 5 minutes or until vegetables are tender.
Add rice and the next 7 ingredients (through bay leaf); cook 2 minutes. Add broth, water, tomato paste, hot pepper sauce, and diced tomatoes; bring to a boil. Cover, reduce heat, and simmer 20 minutes. Add shrimp; cook 5 minutes. Let stand 5 minutes. Discard bay leaf. Stir in parsley.

Yield
4 servings (serving size: 1 1/2 cups)
Nutritional Information
CALORIES 426(27% from fat); FAT 12.7g (sat 3.9g,mono 2.8g,poly 1g); PROTEIN 25g; CHOLESTEROL 117mg; CALCIUM 99mg; SODIUM 763mg; FIBER 4.9g; IRON 5.1mg; CARBOHYDRATE 52.7g

Cooking Light, APRIL 2005

Pork Chops with Sour Cream Onion Sauce, from Gael

2008-01-29T15:10:00.000-08:00

Pork Chops with Sour Cream Onion Sauce, from Gael

Tried this in March 2008 from AllRecipes.com. I loved the sauce -- very much like stroganoff -- but Rob hates sour cream so I made his without sauce. I also only used 2 chops, and certainly did not cook them for an hour as mine were pretty thin.

6 pork chops
salt and pepper to taste
3 tablespoons butter
1 onion, chopped
1 clove garlic, minced
3/4 cup chicken broth
1 bay leaf
1 cup sour cream
2 teaspoons paprika

Saute onion and garlic in hot butter. Trim excess fat from chops and sprinkle with salt and pepper. Brown chops in skillet; pour off fat.

Lower heat, add bay leaf and chicken broth. Cook covered over low heat for 1 hour. (NOTE FROM GAEL: This seemed way too long for my thin chops, so just check them until they are cooked through. Mine took about 25 minutes.) Transfer chops to a serving plate, but keep them hot.

Heat juices in skillet and reduce to half. Add the sour cream, onion-garlic mixture and paprika, blending thoroughly. Heat through, but don't boil. Pour over pork chops and serve.

Hamburger Cookies, from Gael

2008-01-05T14:30:00.000-08:00

Hamburger Cookies, from Gael

You assemble these, you don't bake anything. Easy and so cute! Gael made them for July 4, 2008 to take to Dan's barbecue. (Kelly's first fireworks--she was transfixed by them and then fell asleep...they didn't scare her one bit). I remember we used to make these years ago. I wonder if Anne got the recipe when she was teaching? They seem like something school kids would love.

Vanilla wafers
Round chocolate cookies (any brand, Keebler grasshopper are good if you like mint)
Frosting --red, yellow, and green (I buy the small kit of four tiny tubes and just don't use the blue)
Sesame seeds
Egg whites or water

TO ASSEMBLE:

Turn vanilla wafers over so rounded top is on bottom. Put two short stripes of any of the three frosting colors on the bottom of cookie (or what would be the bottom had you not flipped it over). Press the chocolate cookie gently on top, so frosting holds it on.

Put three stripes of frosting, one of each color, around the far edges of the chocolate cookie. I mentally divide the cookie into thirds and put each color about 1/3 of the way around, leaving some chocolate in between.)

Press other vanilla wafer on top, with rounded top up this time so it looks like a bun top.

Use either water or egg white (vegetarians will want you to use water) and brush the top vanilla wafer gently. Use your hand and gently sprinkle sesame seeds on the water or egg white to look like a sesame-seeded bun.

Voila! Tiny cookies that look like hamburgers, perfect for kids or cookouts.

Mrs. Murphy's Fruit Cake, a.k.a. the JFK recipe

2007-06-29T21:27:00.000-07:00

Mrs. Murphy's Fruit Cake, a.k.a. the JFK recipe

Mom wrote: I was talking to Mrs. Murphy, Sue's mother, on the phone in 1963 when she told me she thought she had heard that John Kennedy -- the President -- had been shot! She and I were talking about this recipe while her radio or TV was on -- and of course the unbelievably sad news was true -- so this must have been 11/22/63. I had just returned from my first plane trip to Chicago for Uncle Henry McNeely's funeral.

Mom originally got the recipe in Dec. 1958. She and Dad made it in late 1974 or 1975 so recopied it then.

2 cups sugar
1 cup butter
2 cups cold water
1 pound dates, cut up
1 pound raisins (and white raisins)
1/2 pound fruit mixture
4 cups flour
1 tablespoon baking soda dissolved in 1/2 c cold water
3 eggs, beaten
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ginger
1 cup walnuts
1 cup brazil nuts
candied cherries

Boil first six ingredients 5-10 minutes. Cool. Add rest of ingredients. Bake 1 1/2 hour at 275 or test.

Christmas Wreath Cookies

2007-06-29T18:31:00.000-07:00

Christmas Wreath Cookies

Cute Christmas recipe, Mom thinks it's from Anne.

Melt 30 large marshmallows, 1/2 cup margarine. Add 1 t vanilla, 1 1/2 t green coloring

Measure 3 1/2 c corn flakes. Put syrup mixture into cornflakes. Drop by teaspoons on ungreased cookie sheet. Decorate with red hots candy

Mississippi Mud Brownies/Cake, from Gael

2007-06-25T20:11:00.000-07:00

Mississippi Mud Brownies/Cake, from Gael

From the book "Southern Cakes." Gael made on 6-28-07 for book club and brought the rest into work where they vanished in seconds. Everyone loved this and folks asked for the recipe. One co-worker called it the "Michael Bay of brownies" (Michael Bay is a movie director who makes films with lots of explosions.) It's amazingly rich. Easy to make, easy to slice, which isn't always the case for gooey chocolate desserts. It's technically a cake, but it seemed more like brownies.

CAKE
1 cup butter, chunked
1/2 cup cocoa
4 eggs, beaten well
1 teaspoon vanilla
2 cups sugar
1 1/2 cups flour
1/8 teaspoon salt
1 cup pecans or walnuts, chopped

FROSTING
16 ounces powdered sugar
1/2 cup cocoa
1/2 cup butter, melted
1/2 cup milk or evaporated milk
1 teaspoon vanilla
4 cups miniature marshmallows

For cake: Heat oven to 350. Grease and flour 9 x 13 pan.

In medium saucepan, combine butter and cocoa and cook over medium heat, stirring until butter is melted, 3-4 minutes.

Stir in beaten eggs, vanilla, sugar, flour, salt and pecans. Beat until well combined and smooth and flour has disappeared.

Quickly pour into prepared pan and bake at 350 for 20-25 minutes (mine was more like 35) until cake springs back when gently touched in center and is beginning to pull away from sides of pan.

While cake is baking: Make frosting. In medium bowl, combine powdered sugar and cocoa, mix well. Add melted butter, milk and vanilla. Beat everything well. Set aside until cake is done.

Remove cake from oven: Scatter marshmallows on top. Return to hot oven for 3 minutes (I would go up to 5, watching them) to soften marshmallow.

Place on wire rack or folded kitchen towel. Pour frosting over it. You may find some marshmallows end up kind of uncovered but that gives it kind of a rustic layered look and people don't mind. Let cool, cut into small pieces.

Pear Bread, from Gael

2007-06-25T20:08:00.000-07:00

Pear Bread, from Gael

From the book "Southern Cakes." Gael made on 6-28-07 for book club. Made two loaves and brought one to work, it quickly vanished. Rob and I don't think you can really taste the pears though it's a nice cinnamony quick bread. Maybe more pears?

3 cups flour
1 teaspoon baking soda
1/4 teaspoon baking powder
1 teaspoon salt
1 tablespoon cinnamon
1 cup walnuts, chopped
3/4 cup butter (or 3/4 c veg oil), softened
3 eggs, lightly beaten
2 cups sugar
2 cups pears, peeled and grated (3 pears for me)
2 teaspoons vanilla

Heat oven to 350. Grease and flour two 9 x 5 loaf pans.

Combine flour, soda, powder, salt, cinnamon in large mixing bowl. Mix well.

If using nuts, scoop out 1/4 c of flour mix and combine with walnuts in small bowl, stirring to coat all nuts.

In medium bowl, mix butter (I used oil), eggs, sugar, pears and vanilla. It took me 3 grated pears to make a little over 2 cups and we still thought we couldn't taste the pears. Maybe bigger chunks or more pears?

Scrape pear mix into flour mix and stir until flour disappears completely.

Bake in prepared pans at 350 for 60-70 minutes or until skewer comes out clean. This bread browns nicely.

Cool in pans on wire rack or folded kitchen towel for 10 minutes. Turn out onto plate or rack and cool, top side up. Can sprinkle with powdered sugar or glaze with a simple frosting, but it really doesn't need it.

Bernell's Calico Beans

2007-06-09T17:23:00.000-07:00

Bernell's Calico Beans, from Mom

Mom recopies this recipe 10-11-05 from her original copy written 12-84.

She says: On a day in December 1984 I stopped at Bernell's house to drop off some of Ed's candleboxes that Bernell and Eileen had ordered. The two of them were out shopping but Don was home and they came home shortly after I got there. They had already had lunch but Don was having some of these beans for his lunch. Of course we all had coffee and the beans looked so good I had some too. We had a great visit.

Then, about 10 days later, Don died without any warning as he sat talking to Bernell who had the day off and was making her poppyseed coffeecake, so sadly, that was the last visit the four of us had. Earlier, Don had gone out to do some snowblowing -- not really very much at all -- and collapsed shortly after sitting down to watch Bernell and visit with her. Evidently he had a heart problem and didn't know it. This was much too sudden and sad. And, of course, every time I use this recipe, I remember that lovely winter day that I got it...and I miss days like that so much.

Gael says: Mom made these when I was visiting in fall of 2005 or 2006. They were delicious and I don't even think of myself as someone who likes beans! They're almost as much a meal as a side dish with all the meat in them.

1 can pork and beans
1 can kidney beans, rinsed and drained
1 can pinto beans
1 can butter beans
1/2 pound bacon, chopped fine
1 pound ground beef
1 onion, chopped
3/4 vup brown sugar
1 teaspoon dry mustard
1 teaspoon vinegar
salt, optional

Brown ground beef, bacon, onion.

Add brown sugar, dry mustard, vinegar. Salt is optional so skip that until you taste finished dish. Add beans.

Put in oven for 40 minutes or so at 325-350, really just to be heated so flavors can blend.

Mom makes this with more pork and beans than above and also adds a can of garbanzo beans. She likes to make it in the crockpot rather than the oven. It works well for a large group and can be kept warm that way.

Easy Microwave Applesauce, from Claudia

2007-06-08T09:23:00.000-07:00

Easy Microwave Applesauce, from Claudia

Contributed on 7-7-07. Claudia says "Mom was making applesauce today and I told her that I make it in the microwave now---easy and healthy ."

6 medium apples (1 1/2 pounds) peeled. halved and cored). I use organic or regular and scrub them and don't peel them--the fiber is in the skin, then I cut them in chunks (remove core)
1 T lemon juice
1/2 cup Splenda Granular

1/2 t cinnamon
Mom adds a little nutmeg
Optional-- 1 T or less brown sugar
(recipe calls for 2/3 cup water. I never use this as it gets too watery for me. Apples are mostly water. You could add a little extra lemon juice or a little water if you think it needs it)

Place apple chunks in deep microwave-safe dish

Add lemon juice, Splenda, cinnamon, nutmeg

Microwave uncovered on high for 5 minutes, stir mashing apples with a fork (or potato masher) into the liquid

Cook for an additional 5-8 minutes or until apples are tender. Mash apples again, mixing with liquid, until desired texture. I don't add sugar BUT if you like you can add a little brown sugar and stir it into the hot mixture

Mom likes to add those little red cinnamon things--but I think they may have sugar in them. I have added things like sugar-free maple syrup, vanilla, almond, or maple flavoring -- a little of whatever you like to enhance the flavor.

People who like applesauce really smooth usually put it in a blender or food processor. Serve hot, or cool and store in the refrigerator

1/2 cup serving is about 60-70 calories
18 grams of carbohydrate, 0 fat, 2 fiber, 0 salt
Diabetic exchange = 1 fruit

Ultimate Chocolate Bars, from Bernell and Eileen

2007-05-30T21:24:00.000-07:00

Ultimate Chocolate Bars, from Bernell and Eileen

Bernell and Eileen made a ton of bars for Gael's high school graduation from Derham Hall on 8/25/1985. These were one of them. Mom still talks about how many bars they made. (See also: Cherry Bars.)

BASE
1/2 cup margarine
1 square unsweetened chocolate
1 cup sugar
1 cup flour
1/2 cup chopped nuts
1 teaspoon baking powder
1 teaspoon vanilla
2 eggs

FILLING
8 ounces cream cheese (save 2 ounces)
1/4 cup margarine, softened
1/2 cup sugar
2 tablespoons flour
1 egg
1/2 teaspoon vanilla

FROSTING
2 cups miniature marshmallows
1/3 cup margarine
2 squares unsweetened chocolate
1/3 cup milk
2 ounces cream cheese reserved from filling
4 cups powdered sugar
1 teaspoon vanilla

No mixing and baking instructions given! Guess you have to wing it!

Cherry Bars, from Bernell and Eileen

2007-05-30T21:21:00.000-07:00

Cherry Bars, from Bernell and Eileen

Bernell and Eileen made a ton of bars for Gael's high school graduation party from Derham Hall on 8/25/1985. These were one of them. Mom still talks about how many bars they made. (See also: Ultimate Chocolate Bars.)

1 cup flour
1/2 cup butter or margarine
3 tablespoons powdered sugar
2 eggs, slightly beaten
1 cup sugar
1/4 cup flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon almond extract
3/4 cup nuts, chopped
1/2 cup coconut
1/2 cup maraschino cherries, cut up

Cream first three ingredients and spread in 9 x 13. Bake 10 minutes or until light brown.

Mix remaining ingredients and spread on baked crust. Return to oven 30 minutes longer (350?)

Dip, from Ceil

2007-05-30T21:19:00.000-07:00

Dip, from Ceil

From Mom's recipe box, dated 1977-1978

1 cup sour cream
1 cup Hellman's dressing
1 teaspoon seasoned salt
1 tablespoon dill
1 teaspoon parsley flakes
1 teaspoon onion flakes

Beer Cheese Soup, from Ceil

2007-05-30T21:16:00.000-07:00

Beer Cheese Soup, from Ceil

Dated 11-13-89. Mom wrote: Serve with popcorn

1/4 cup butter
1/2 cup flour
2/3 cup milk
13 3/4 ounces chicken broth
8 ounces Cheez Whiz
1/4 cup beer
1/2 teaspoon Worcestershire sauce

Melt butter, stir in flour till smooth. Add milk and broth gradually (use wire whisk). Heat and stir until bubbly and thick.

Reduce heat, add cheese and stir until melted. Simmer 5-10 minutes. Heat through but don't boil.

Caramel Buttons

2007-05-30T21:14:00.000-07:00

Caramel Buttons

From KSTP, 7-18-78.

1 cup brown sugar
1/4 cup melted margarine
2 packages vanilla pudding
2 tablespoons milk
1/2 teaspoon cinnamon

Mix sugar, margarine and pudding. Add milk and cinnamon and heat until mixed.

Cut frozen bread dough (or sweet dough), partly thawed, into 1" slices. Then cut these 4 x. Drop a layer of dough chunks into buttered 9 x 13 pan. Pour pudding mixture over and cover with balls of bread. Let double in size (3 hours approx.). Then bake an hour at 350.

Bobby Fashingbauer's Chow Mein

2007-05-30T21:10:00.000-07:00

Bobby Fashingbauer's Chow Mein

From 1950s. Mom (2007) says this was very good. No ingredient proportions given!

Brown meat with lots of onions. Add 4-5 T soy sauce, 1 c water. Simmer 2 minutes. Add chopped celery, pimento if desired.

Simmer 1 1/2 hours. Add chicken bouillion cube. Then add bean sprouts, mushrooms and other chow mein vegetables.

Thicken with cornstarch, about 2 T in 1/4 c water.

Tom and Jerry batter, from Bernell

2007-05-30T21:07:00.000-07:00

Tom and Jerry batter, from Bernell

Mom wrote: Bernell says this is very good. Mom never tried it herself. Dated 1-3-83.

12 eggs, separated
2 dashes salt
2 dashes cream of tartar
1 pound powdered sugar
1 teaspoon vanilla, generous
pinch allspice
pinch cinnamon

Beat whites and salt and cream of tartar until stiff. Beat in powdered sugar. Add vanilla and spices.

Beat yolks until stiff with salt and cream of tartar also.

Fold into beaten egg white and sugar mixture.

In cup, put 2 tablespoons butter, 1/2 ounce rum, 1/2 ounce brandy. Fill with hot water or hot milk. Sprinkle nutmeg on top.

Bernell's Meat Loaf

2007-05-30T21:04:00.000-07:00

Bernell's Meat Loaf

Mom wrote: This is from late 1940s or early 1950s when we lived at 1813 Sheridan. Grandpa Fashingbauer really liked it so used to make it for him. It has a different texture and flavor (note sage and nutmeg) and Ed likes it for sandwiches which is what Bernell said it was especially good for.

Mom says (2007): When you put the eggs and milk in you think it's going to be too much, but it makes it just right for slicing.

2/3 cup bread crumbs or cracker crumbs
1 cup milk
1 1/2 pounds ground beef
2 eggs, slightly beaten
1/4 cup grated onion
1 teaspoon salt
1/8 teaspoon pepper
1/2 teaspoon sage

TOPPING
3 tablespoons brown sugar
1/4 cup ketchup (Mom uses more)
1/4 teaspoon nutmeg
1 teaspoon dry (or other) mustard

Mix all together. Put in loaf pan. Add topping. Bake at 350 for 45-60 minutes.

Beer bread

2007-05-30T21:01:00.000-07:00

Beer bread

Mom copied this in January, 1985 and just wrote "try this." Note that flour must be self-rising since there is no yeast (except in the beer!).

2 tablespoons sugar
3 cups self-rising flour
12 ounces bottled beer

Mix sugar and flour. Add beer (4 oz at a time). Stir well. Pour into 3 well-greased 3 x 6 (or?) bread pans.

Drizzle 1/2 c melted butter over (should make layer). Bake 50 minutes at 350.

Beer biscuits

2007-05-30T20:58:00.000-07:00

Beer biscuits

Mom copied from Heloise, 5/15/1981

4 cups biscuit mix
3 tablespoons sugar
12 ounces beer, room temperature

Mix and bake as usual.

Banana Bread, from Marge

2007-05-30T10:01:00.000-07:00

Banana Bread, from Marge

Dated June 26, 1975

1/2 cup shortening
1 1/2 cups sugar
2 eggs
1 cup bananas, mashed
4 tablespoons sour milk
2 cups flour
1/4 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
nuts, chopped

Bake at 350 for 50-60 minutes in regular loaf pan. Can put in round cans or angel food cake or Bundt pan.

Ione's Mother's Hard Donuts

2007-05-30T09:58:00.000-07:00

Ione's Mother's Hard Donuts

Copied from Nov. 1977, recopied on 4/15/91. Mom writes: Ceil, Ed and I at Charles' teased Ione about how hard these were but we all liked them very much.

3 cups sugar
4 eggs
3 tablespoons butter or margarine, melted
2 cups buttermilk
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon nutmeg
dash cinnamon
8 cups flour, may need more

No assembly instructions...I'd just follow any donut recipe once the dough is made.

Water Cake, from Grandma

2007-05-30T09:54:00.000-07:00

Water Cake, from Grandma

What an intriguing recipe name! Bobby Fashingbauer's cake, very moist. Mom says she made this regularly for a few years. Dated 9/27/1965.

1 1/2 cups sugar
6 tablespoons shortening
2 squares chocolate
2 eggs, lightly beaten
1 teaspoon vanilla
1 teaspoon soda
2 cups flour
1/2 teaspoon salt
1 cup cold water

Add cold water last. No other directions given!

Date Cookies, from Grandma

2007-05-30T09:52:00.000-07:00

Date Cookies, from Grandma

Mom wrote: I think these are Grandma Fashingbauer's from long, long ago. They are very good, Ed likes them a lot, but they are hard to roll out. A little sticky but worth the trouble--every 10 years!

FILLING
1 cup sugar
1 cup water
1 package dates

DOUGH
1 teaspoon salt
1 teaspoon baking soda
1 cup shortening
1 cup sugar
2 cups flour
2 cups rolled oats

Boil filling ingredients until mushy, then cool.

Dough: Roll thin and cut. Put tsp of filling on each and fold over. Bake until light brown.

Bobby Fashingbauer's Brownies

2007-05-30T09:49:00.000-07:00

Bobby Fashingbauer's Brownies

Mom says: She baked these from 1940s on, they were one of her specialties.

2 squares chocolate
1 cup sugar
3 eggs, separated
1/2 cup margarine
1/4 cup milk
salt
1 teaspoon vanilla
3/4 cup flour
nuts

For 9 x 13 pan.

Important note: Egg whites are beaten stiff and folded in last. Yolks are added with sugar and margarine.

(No baking temp or time given...I guess just use regular brownie time/temp...350 for 30 minutes or until done?)

French Silk Pie, from Bernell

2007-05-30T09:47:00.000-07:00

French Silk Pie, from Bernell

Mom writes: From Bernell, Thanksgiving Eve, 11-21-79

1/2 cup butter
3/4 cup sugar
1 square baking chocolate, melted and cooled
2 eggs
baked pie shell
whipped cream
chocolate shavings for top

Cream butter and sugar. Add cooled melted chocolate and blend. Add 1 egg and beat 4-5 minutes. Add second egg and beat another 5 minutes. Pour in baked pie shell. Chill. Cover with whipped cream and shredded sweet chocolate.

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Evelyn Coda's Brownies

2007-05-30T09:45:00.000-07:00

Evelyn Coda's Brownies
Mom writes: This recipe is from Evelyn Coda, the night nurse in charge at St. Luke's Hospital when I worked there in 1970-71. The brownies are very good and easy to make and so is the frosting -- it's one of my favorites. (Mom recopied it over numerous times in her recipe box.)

1 stick margarine
1 cup sugar
4 eggs
1 cup flour
1 can Hershey's syrup (16 oz.)

Mix and bake for 30 minutes in a greased (bottom only) 9 x 13 pan at 350.

FROSTING: 1 c sugar, 4 T milk (I use 1/4 c), 4 T margarine. Mix in saucepan. Boil 1/2 min. Turn off heat and add 3/4 c (6 oz) chocolate chips. Allow to melt and then spread.

Earlene's Crushed Glass Salad

2007-05-30T09:41:00.000-07:00

Earlene's Crushed Glass Salad

Mom dated this 3/6/81. She says it is very pretty and colorful, like stained glass.

1 small package lime jello
1 small package strawberry jello
1 small package orange jello
3/4 cup mayonnaise
1 cup 7-Up
2 cups whipped topping
3 cups boiling water

Mix strawberry and orange jello separately in 1 c boiling water each. Then add 1/2 c 7-Up to each. Refrigerate in lightly oiled 8" square pans till firm. Cut in cubes and mix up.

Make lime jello with 1 c boiling water. Cool till thick, then fold in whipped topping and mayo. Fold in orange and strawberry. Pour into lightly oiled bowl.

Orange Jello Mold, from Dorothy Bunde

2007-05-30T09:39:00.000-07:00

Orange Jello Mold, from Dorothy Bunde

June 1969. Dorothy made for Claudia's graduation party. Mom says: Dorothy puts this in a large glass bowl rather than a mold and it looks very pretty.

1 small can Minute Maid orange juice
3 packages orange jello
1 pint whipping cream
1 can crushed pineapple (tall thin can)
2 cups mandarin oranges
1/2 package small marshmallows

Add 2 cups hot water to Jello, then add frozen OJ. Then add 3 c cold water. Jell slightly, add whipping cream with no sugar, add drained pineapple, drained oranges and marshmallows.

Colorado Bulldog (drink)

2007-05-30T09:36:00.000-07:00

Colorado Bulldog (drink)

From cousin Bill Fashing, 6/30/1982. He lives in Castle Rock, Colorado. Mom, Dad and Gael visited there. Gael remembers their trampoline with fondness -- was this what inspired us to get one?

2 ounces Kahlua
1 ounce vodka
milk
Coke

Pour Kahlua and Vodka over crushed ice. Then fill within 3/4 inch of top with milk. Top with Coke. Stir and drink!

Coconut Cookies, from Mom

2007-05-30T09:34:00.000-07:00

Coconut Cookies, from Mom

Mom wrote: My favorite! About 1949, Murphy's.

Note from Gael: I made these for July 4, 2007. I was a little wary since the recipe was so vague, but they turned out great. Very crisp. I wasn't sure if they had quick-cooking oatmeal back in 1949 or not, so I used half quick-cooking oats, half regular. And the dough didn't seem like it held together, but when I squished it into balls, it worked, and spread out nicely on the pan. Took about 15+ minutes per sheet.

1 cup shortening
1 cup sugar
1 cup brown sugar
2 eggs
1 1/2 cups Quaker oatmeal
2 teaspoons baking powder
1 teaspoon baking soda
1 cup coconut
2 cups flour
1 teaspoon vanilla
1 teaspoon salt

Melt shortening and pour over sugars. (Mix and add remaining ingredients.)

Drop onto greased cookie sheet, bake at 375 for 10-15 minutes.

Italian Beef Sandwiches, from Gael

2007-05-12T21:55:00.000-07:00

Italian Beef Sandwiches, from Gael

Gael made these on the hottest summer day in Seattle (98 degrees!), 7-11-07. They're great on hot days because they don't require an oven, just a crockpot. The meat gets fork-tender in the crockpot and the vinegary peppers give it a wonderful smell and just the right tang. Break up the meat with a fork and put as much as you like on nice crusty buns for yummy sandwiches.

3 pounds boneless beef chuck roast or pot roast
1 package dry Italian dressing mix (1 ounce)
1 cup water
6 ounces (or so) pepperoncini peppers, with liquid from jar

Place roast into a crockpot. Sprinkle meat with dry Italian dressing (I used Good Seasonings,use any kind), Pour in water.

Pour in about 6 ounces pepperoncini peppers including liquid from jar. I buy a 16 ounce jar of the already cut-up ones and keep half the jar for people to put on their sandwiches. You can add more if you want but I find it too vinegary if you add the whole jar.

Cook in crockpot while you go to work or whatever. Time is flexible, depends on how long you're gone. If you're gone 8 or so hours, just put crockpot on low the whole time. If you want it done faster, say 6 hours, put crockpot on high. You don't need to turn the meat or do anything. Your house will smell great and the meat will be easy to break up with a fork when you're ready to serve.

Turtle Candies, from Clio

2007-05-05T17:43:00.000-07:00

Turtle Candies, from Clio

4 tablespoons margarine
8 tablespoons milk
4-12 oz bags caramels
8 ounces pecans, chopped
1 1/2 block paraffin
6 tablespoons margarine
6 cups chocolate chips

Melt 4 T margarine. Add caramels--stir until smooth--stir in pecans. Drop by teaspoon onto buttered cookie sheet or buttered wax paper (use 2 buttered spoons to drop mixture) Melt paraffin, 6 T butter and chips. Drizzle over candies.