New Year

I was looking through this past year's recipes thinking I'd come up with a top 5 list.  Well, I found over 25 recipes that I absolutely love - some, like the sauteed zucchini, because they are astoundingly delicious to the point I find myself craving it.  Others, like the bruschetta chicken, broiled tilapia and the canadian bacon egg and cheese english muffins, because they are everything I want in a recipe - delicious, healthy, fast and the kids will eat it.  I make these recipes over and over again.  This past year I mastered the stir fry/saute technique.  I learned to make homemade bread well.  I began making my own chicken stock.  I fell in love with roasting because it is so simple and so delicious - a chicken, an eye of the round roast, a turkey breast, any and every vegetable.  It was hard to narrow it down!  So here are my top 10 and then a few honorable mentions :)

Pan seared sea scallops
Sauteed zucchini
Canadian bacon, egg & cheese English muffins
Salmon patties
Roasted veggies
Sweet potato fries 
Grilled pizza
Simple roast chicken
Simple beef roast
Chicken souvlaki with tzatziki sauce



Honorable mentions:  bruschetta chicken, parmesan crusted tilapia, stir fry, sauteed kale and turkey meatloaf for being healthy, delicious and something I can get on the table easily.  Whole grain pancakes for being delicious and great for making a huge batch and freezing.  Chicken saltimbocca for being gourmet and mostly make ahead.  Iced mocha for refreshing and giving me energy to make it through long summer days.

Cheesecake

Everyone thinks a cheesecake is so impressive, but they are actually very easy to make!

Basic cheesecake

Prepare pan:  mix two packages of crushed graham crackers with melted butter until it sticks together when pinched.  press into the bottom and sides of a large springform pan.

5 packages (8 oz each) cream cheese, softened
1 3/4 cup sugar
3 Tbs flour
1/4 tsp salt
1 tsp vanilla
6 eggs
1/4 cup milk

Preheat oven to 450.  Put a shallow tray with water in it on the rack below where you will put the cheesecake.

In a large bowl beat cream cheese until creamy.  Add sugar, flour, salt and vanilla; beat well.  Add eggs, one at a time, beating well after each addition.  Blend in milk.  Pour filling into prepared pan.  Bake at 450 for 10 minutes, reduce heat to 200 and bake 65-70 minutes**.  The middle will still be pretty giggly, but not liquid-y.  Cool at room temperature then refrigerate overnight.

Serves 14-16



**It always takes my cheesecake longer than this.  I usually bake mine at 250 instead of 200, and even then it takes longer than the 70 minutes.  So, don't get worried if after 70 minutes yours still looks soupy in the middle - just let it bake awhile longer.  OH - and be sure not to open the oven door after you put the cheesecake in - that's a good way to guarantee a crack!  If your cheesecake does crack don't worry, it will still taste amazing and any cracks can be covered up by spreading whipped cream or cherry pie filling on top of the cake.

Roasted root veggies

Doesn't sound very fancy or delicious, but dice them small and they are good enough to be a colorful side dish for Christmas dinner! (which is what I made them for)

3 Parsnips, diced small
1 rutabega, diced small
2 sweet potatoes, diced small
4 carrots, diced small
   (you could add any other root vegetable, diced small.  can't wait to try celery root!)
  
Mix, drizzle with olive oil, salt, and pepper.  Arrange in a flat layer on a shallow roasting pan and put in a 375 degree oven for around 30 minutes, until tender and starting to brown a little.

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A little note about the shallow roasting pan.  If you don't have one, get one!  I use mine several times a week - throw basically any type of vegetable on there with a little olive oil and S&P, heat the oven to about 400 and in anywhere from 10 to 40 minutes (depending on what vegetable and what size chunks you use) you have an easy and DELICIOUS veggie side dish.  I got mine for $10 from a restaurant supply store.  The ones at regular retail stores warp and get this sticky yellowish gunk on them that is impossible to get off.  Get you a good one and it might become your most used pan too :)

Carrot Apple Flax Muffins

These are basically the same thing as morning glory muffins.  I found this recipe on the bag of Bob's red mill flax seed.  Elliot loves them.  They are great for a healthy grab & go breakfast, a perfect snack, or would even make a good addition to a lunchbox.

Carrot Apple Flax Muffins

Mix:
1 ½ cups whole wheat pastry flour
¾ cup  ground flaxseed
¾ cup Oat Germ (could sub oat flour made by grinding oats in food processor)
¾ cup brown sugar
2 tsp baking soda
1 tsp baking powder
2 tsp cinnamon
1 1/2 cups shredded carrots
2 green apples, shredded
1/2 cup raisins
1/2 cup walnuts or pecans (optional)
3/4 cup shredded coconut (optional)

In separate bowl whisk:
¾ cup milk
2 eggs
1 tsp vanilla

Combine dried ingredients with the wet just until moistened.  Fill muffin papers.  Bake
at 350 for 15 minutes.

Green Goddess Potato Salad

Over the next few days I'm going to post some of the recipes I used over the Christmas holiday.  This first is a potato salad recipe I got at a Foxfire cooking class.  I don't usually like potato salad, especially the traditional kind with eggs and pickles, but this recipe is good even if you're not a big potato fan.  And it can be made ahead. 

2.5 lbs Red bliss potatoes (or a mix of small red and white)

1/2 cup   mayo
1/2 cup   sour cream
1/2 cup   scallions, green and white parts, finely chopped
1/2 cup   flat leaf parsley, finely chopped
2 Tbs      fresh tarragon, finely chopped
1/2 tsp    anchovy paste (or 2 anchovy fillets, minced)
1 Tbs      white wine vinegar or champagne
1 Tbs      lime juice
1 tsp       salt
1/2 tsp    fresh ground pepper

In a large stock pot, cook potatoes in salted water until just fork tender.  Drain and allow to cool enough to handle.

Meanwhile, mix together all other ingredients and set aside.

Peel the potatoes while still warm and cut into medium sized pieces.  Add the dressing and toss well.  Allow the potato salad to sit and rest.  While cooling the salad will absorb the dressing.  Mix again later and taste for proper seasoning.  Serve at room temperature or cover and refrigerate for up to 2 days before serving.

Sauteed zucchini

Saving my most recent favorite for the last post today, sauteed zucchini.  Who knew zucchini could be so delicious!?  Heidi at 101 cookbooks comes up with the best flavor combinations ever - these were SO good.  I'm adding dill to my garden list next year so I can make this often when the zucchini is overflowing. Get as much browning as you can, that is the best part!

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copied from here

Sautéed Zucchini 

I hate to say this, but if you want to do a larger amount, double the recipe, but divide and cook the zucchini in two pans. If you crowd the squash too much, it steams rather than browns, and loses too much structure, which isn't what you're after.

2 tablespoons extra virgin olive oil
5 medium garlic cloves, thinly sliced
3 medium shallots or new red onions, thinly sliced
fine grain sea salt
2 medium zucchini, sliced into 1/4-inch thick coins
a good handful of dill, chopped
1/4 cup Marcona almonds or toasted almond slices

In your largest skillet heat the oil over medium-high heat. Stir in the garlic and cook until it starts to take on a hint of color. Stir in the shallots and a big pinch of salt, and cook until they start to soften, a couple minutes. Add the zucchini, stir to get it coated with a bit of oil, and arrange the coins in as much of a single layer as your pan permits. Dial the heat up a bit if needed, add another pinch of salt and cook, stirring occasionally until the zucchini browns - ten minutes or so. Remove from heat and fold in the dill and almonds before serving. Taste, and adjust the seasoning if necessary.
Serves 2 - 4.
Prep time: 5 min - Cook time: 15 min

Zucchini bread

This recipe is from my favorite food blog, 101cookbooks.  I've made it with the optional ingredients and without, and either way it is the best zucchini bread ever.  The crystallized ginger gives it a unique flavor that makes it feel so special.  Great with a cup of hot tea!  All whole wheat.  Recipe here - try it!

 

Acorn squash

In an effort to add variety to the vegetables we are eating, I tried acorn squash.  It was good!


Preheat oven to 400.  Mix 1 Tbs softened butter with 2 Tbs brown sugar and 2 tsp. maple syrup.  Slice acorn squash in half around the equator and scoop out seeds.  Place on baking dish, cut side up, and brush with butter mixture.  Add 1/4 inch water to the bottom of the pan and bake for about an hour until the squash is very soft and the tops are browned.

Cranberry Sauce

I only make this on special occasions as it has a good bit of sugar.  But Thanksgiving needs cranberry sauce, and not from a can.  The other time I make it is with chicken corn chowder or wild rice soup - I just think the flavors compliment each other perfectly.  The recipe is easy, make ahead, and yummy.

1 bag of fresh cranberries
3/4 cup sugar
1 cup pecans, chopped
1 teaspoon lemon juice
1 jar orange marmalade
zest of 1 lemon peel

Put cranberries and sugar in an oven proof dish.  Stir well, cover and bake at 350 until cranberries begin to pop, stirring occasionally.  Remove and cool slightly, then stir in remaining ingredients.

Make ahead mashed potato and rutabega gratin

These got Ben's approval, who didn't even notice they had rutabega in it.  I like anything that gets us eating different vegetables- the more variety the better.  And of course love that they are make ahead.  Recipe from Fine Cooking.

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2 oz. (4 Tbs.) unsalted butter, softened; more for the baking dish
5 medium Yukon Gold potatoes (1-3/4 lb.), peeled and cut into 1- to 1-1/2-inch chunks
1 large rutabaga (about 1-1/2 lb.), peeled and cut into 1-inch chunks
Kosher salt
8 oz. cream cheese, cut into 4 chunks, softened
1/2 tsp. dry mustard
1/2 cup (2 oz.) finely grated pecorino cheese
Whole milk, as needed
Kosher salt
Freshly ground black pepper

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Butter an 8x11-inch baking dish and set aside.

Put the potatoes and rutabaga in a 5- to 6-quart saucepan or Dutch oven and cover with cool water by about 1 inch (the rutabaga will float to the top). Add 1/2 tsp. salt and bring to a boil over medium-high heat. Reduce the heat to medium, cover partially, and cook until the potatoes are very tender and the rutabaga is soft, about 25 minutes.

Drain the vegetables and return them to the pot. Set over medium heat for a minute or two, shaking and stirring to rid them of excess moisture and steam.

Transfer the vegetables to a stand mixer fitted with the paddle attachment (or use a large mixing bowl and an electric hand mixer). On low speed, break up the vegetables until the potatoes are smooth and there are small chunks of rutabaga in the mixture. Gradually add the cream cheese, increase the speed to medium, and beat until absorbed. Gradually add the butter and beat until absorbed. Add the mustard and half of the pecorino and beat until combined. If the purée seems too dry, add enough milk to make it light and fluffy but not wet. (You may not need to use any milk.) Season to taste with salt and pepper.
Transfer the mash to the prepared baking dish, smoothing the top with a spatula. Sprinkle the remaining cheese on top. 

Position a rack in the center of the oven and heat the oven to 375°F. If the gratin was made assembled ahead and refrigerated, let it sit at room temperature while the oven heats. Bake uncovered until heated though and the top is golden, about 40 minutes for a refrigerated gratin or about 20 minutes for a freshly made gratin. Let sit for 15 minutes before serving.

Make Ahead Tips

The gratin may be made ahead, up to the point of baking, 2 days ahead. Cover it with plastic wrap and refrigerate it.

Lemonade

Real lemonade

Make a simple syrup by heating 3/4 cup sugar and 3/4 cup water in a small saucepan until the sugar is dissolved.  Mix syrup with 1 cup lemon juice (4-6 lemons) and 3-4 cups cold water, to desired strength.

Stir Fry

Stir Fry

Tonight I made a beef stir fry and remembered back a few years ago when every stir fry I made came out terrible - tough meat and limp, soggy veggies.  YUCK!  I finally found this video which transformed my stir fries.  Now it is a favorite - healthy and quick and a good way to get veggies into the meal without having to make them separately.  If your stir fries need help, watch the video and follow it exactly the first few times (use a watch because 2 minutes feels lots shorter than it is).  Another EXCELLENT video on pan frying in general is here.  Watch them and you will be a much better cook for it!

Instead of a recipe, I'm just going to list a few key tips to keep in mind.  Use any combination of meat and veggies you would like, or what you have on hand.

1.  Prep everything ahead

2.  Get the pan good and hot before adding the oil

3.  DON'T OVERCROWD THE PAN.  You may need to cook your meat in batches of 2 or even more.  Even though it means it will take longer overall, this step is critical.  If you put too much in, your pan's temperature will cool down and your meat will take too long to cook and end up steaming in it's own juices instead of searing - making for tough meat.

4.  Don't move the meat until it has seared well and releases on it's own.  Put it in the pan and leave it alone for several minutes, then give the pan a shake to see if they have released.  If so then you can start to stir it.

5.  It's okay to fill the pan with veggies as the difference in steamed or sauteed doesn't matter as much.  But do keep the heat up so they cook quickly, and whatever you do, don't overcook your veggies.  Add the sauce and meat back to the pan before they are finished, so that way they aren't overcooked by the time everything else comes together.

I haven't been posting much lately, but it's not because I haven't been cooking and trying new things.  I guess the new-ness of having a blog has worn off some and I haven't been diligent about taking pictures of the food.  I'll go ahead and post some of the things I've made recently, and add the picture later.

For now, here is a picture of the cake and smash cake I made for Cole's 1st birthday party.  He loves bath time, so we went with a rubber duck theme.  No recipe to go with it as they are from a box mix.  I am terrible at homemade cakes - terrible.  They always turn out dense and dry.  So, sticking to the box mixes until I can figure out how to make a good cake from scratch.  I was very happy with how these ended up looking.  The duck was made using a 12"x12" square cake pan and then I cut out the shape of the duck (using a template my awesome husband made!).  Could not have been happier with the result!

Happy Birthday, sweet Cole!  Mommy loves you tons and tons.

Hamburger Barley and Vegetable Soup

This is one of my favorite soups.  I took this pot to a study group and it disappeared, with a couple people asking for the recipe.  Try to find hulled barley (not pearled) as it is a whole grain - less refined and still contains the bran.  I used beef broth instead of the water and bouillon, but homemade beef broth would be best.

Hamburger Barley Vegetable Soup


1 ½ pounds ground beef
6 cups water
3 beef-flavored bouillon cubes or 3 teaspoons beef bouillon
2 cups sliced carrots
1 ½  cups coarsely chopped onions
1 ½ cups coarsely chopped celery
½ cup coarsely chopped green pepper
2/3 cup barley
1 teaspoon salt
1/8 teaspoon pepper
2 bay leaves
¼ cup ketchup
28-oz. can tomatoes, undrained, cut up
8-oz. can tomato sauce

In a 5 qt. Dutch oven, brown ground beef; drain.  Stir in remaining ingredients.  Bring to a boil.  Reduce heat; cover and simmer 1 hour or until vegetables and barley are tender.  Remove bay leaves.

10 (1 ½ cup) servings.

French Toast

So last night I made Challah for the first time.  I have always thought the braided loaves were absolutely stunning and wanted to try making one.  Unfortunately as it cooked mine pulled apart and didn't look so great.  And while it was certainly decent bread, I didn't think the flavor was anything spectacular on it's own.  BUT OH, the french toast it made the next day!  WOW.  I will make this recipe again and again just for the french toast.  Thick, beautiful slices of french toast the size of our plate.  I don't think anybody needs a recipe for french toast, but I wanted a reason to show off my beautiful picture, so here you go :)

preheat griddle to about 325.  whisk some eggs with a splash of milk, vanilla extract and some cinnamon.  soak bread slices in the egg mixture for a minute or two.  melt a pat of butter on the griddle then cook french toast a couple minutes per side until golden brown and cooked through.  dust with confectioners sugar, if desired.

My Favorite Oatmeal

This recipe is actually one I found in a baby food cookbook.  I have never liked oatmeal, but this changed my mind.  I love the apricots in it and never would have thought to do that myself!  A perfect healthy, quick, comfort food, filling breakfast.  I make it all the time.

1/2 cup regular rolled oats
1 cup milk
10 dried apricots, chopped
1 pear, peeled and chopped

Heat milk, oats and apricots in small saucepan.  Simmer about 5 minutes or until desired doneness.  Stir in pears and serve.

Taco bake

One of Elliot's favorite meals - he ate a ton of this without us having to remind him to take each and every bite, which was a nice change from the norm these days.  I never use as many tortillas as the recipe calls for, just put one layer of tortillas to cover the bottom then another layer in the middle.  Tonight I just made one casserole but in the past I've made the two small ones and froze the second.

The pictures haven't been too appetizing lately.  Seems like all the "real" food bloggers were gifted with cooking and photography talent.  That's okay, I'm not exactly destined for fame with a title like Davis Favorite Recipes :)

Layered Mexican Casserole

1 pound ground beef
1 jar (8 ounce) chunky salsa
1 package (1.5 ounces) taco seasoning
1 container (12 ounces) cottage cheese
1 package (8 ounces) shredded Cheddar cheese, divided
2 eggs, beaten
10 flour tortillas (about 7" diameter), divided
1 can (about 4.5 ounces) chopped green chiles, drained
1 can (4.25 ounces) chopped ripe olives, drained

Brown ground beef in a medium skillet over medium-high heat, stirring occasionally.  Remove from heat; drain.  Sitr in salsa and taco seasoning.

In a medium bowl, combine cottage cheese, 1-cup Cheddar cheese, and eggs.  Grease two 8" square pans.  Place 4 tortillas over bottom and up the sides of each pan.  Spoon one-fourth of the meat mixture and one-fourth of the cottage cheese mixture over tortillas in each pan.  Place 1 tortilla in center of each pan.  Spoon remaining one-fourth of meat mixture and remaining one-fourth of cottage cheese mixture over tortilla in each pan.  Sprinkle with green chiles, olives, and remaining 1-cup Cheddar cheese.  Cover and store in refrigerator until ready to bake.

Bake covered casserole in 350-degree oven 45 to 50 minutes or until heated through.  Uncover and bake 5 minutes longer or until cheese is bubbly.  Serve warm.

Yeild: two 8" casseroles, about 6 servings each

Fuss Free Roast Chicken

This is so easy and a favorite comfort food.  I always make two of these at the same time since it's very little extra effort and I will have cooked chicken on hand for an easy meal later in the week.

1 (4-6 pound) roasting chicken
butter
salt & pepper

optional: fresh thyme, parsley or other herbs, head of garlic cut in 1/2 crosswise, lemons, onion quartered, etc.

Take chicken out of fridge 30+ minutes before cooking to bring to room temperature.

Preheat the oven to 450 degrees F.

Remove the chicken giblets and cut off the tip of the chicken wings (a wing has two joints separating it into three parts - cut off at the first joint) and reserve for stock.  Cut off the fat from the tail end and discard.

Rinse the chicken and pat dry. Rub the softened butter, salt and pepper inside the cavity and on the outside of the chicken.  If desired stuff cavity with aromatics (herbs, garlic, etc.).  Place the chicken, breast side up, on a rack in a large roasting pan. 

Roast the chicken for 1 to 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh.  Remove to a platter and let rest for 10 minutes before carving.

To make a pan sauce, remove fat from the drippings and return juices to pan with 1 cup chicken stock.  Let simmer, scraping up bits on the pan, until reduced by half.  Or, use 1/2 cup white wine and 1/2 cup water instead of chicken stock and add chopped fresh parsley and a tablespoon of butter after you remove the sauce from the pan.

Quesadillas

Nothing fancy, just an easy light dinner.  Elliot will eat anything he gets to dip

two whole wheat flour tortilla
shredded cheese
filling - could be almost anything - cooked veggies (mushrooms, tomatoes, onions, peppers...),
             avocados, shredded cooked chicken, shrimp, beans, etc.


Heat a large fry pan to medium.  Thinly coat with a pat of butter or oil and place the first flour tortilla in.  Add a little cheese, the filling, and a little more cheese then put the second tortilla on top.  Adjust the heat as needed, until the bottom tortilla is crisp and lightly browned.  Flip, adding a little more oil or butter to the pan if necessary, and cook second side.  Cut into wedges and serve with salsa.

The key is to not put too much filling.  My favorite quesadilla is probably fresh spinach, sauteed mushrooms, and fontina cheese.  The heat is just right to slightly wilt the spinach but still keeps it a beautiful bright green.

Cranberry Pecan Scones

10/6/11 note: brought these to a Bible study and several people asked for the recipe.   Scones are so easy to make, and I haven't tried it with this recipe but I know for other scone recipes the batter can be made and shaped the night before and then baked in the morning.  You can even cut out and freeze them before baking- just bake from frozen, adding a few extra minutes to the baking time.
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These had such a great chewy texture - it almost felt like I was eating a cookie.  So of course I loved them.  Elliot ate three, so I guess he liked them too.  The picture isn't so great, but I like all the light coming in from the background windows. 

Ingredients
 
2 cups flour (I used about half white whole wheat and half whole wheat pastry)
1 cup rolled oats
1 tablespoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
1/2 cup brown sugar, packed
1/2 cup (1 stick) butter, cold, cut into 1 inch pieces
1 cup dried cranberries
1 cup pecans, chopped
1 cup buttermilk or plain yogurt (I used buttermilk)
coarse sugar for topping


Directions
Preheat oven to 375. 

Mix dry ingredients together, cut in the butter until it looks crumbly.  Stir in the fruit and nuts.  Add the buttermilk and mix until the dough comes together.


Turn the dough onto a floured surface and cut into two pieces.  Form each half into a round disk. With a bench scraper or sharp knife, cut each disk into 8 wedges and transfer to a baking sheet.  If desired, sprinkle with coarse sugar before baking.


Bake 20 minutes or until just beginning to brown.  Serve warm. 

Salmon Croquettes

These were fast to make, dirtied only one bowl and one pan, present beautifully, and amazingly delicious.  Ben said they were his new favorite dinner!  A week later I made them for my in-laws and they asked for the recipe.  We've had them at least two other times since then.  Yeah, they are that good :)  The picture doesn't do them justice.  Try them and they just might be your new favorite way to eat fish.  Similar to crabcakes only with salmon - YUM.

This recipe is courtesy of my mom (as most of "my" recipes are) who found it on the back of a pouch of Chicken of the Sea salmon.

Ingredients:

1 (6-oz.) Salmon Pouch  (even better: an 8 oz salmon fillet baked then flaked)
1/4 cup finely chopped red bell pepper
1/4 cup finely chopped green onions
1/4 cup mayonnaise
1 Tablespoon freshly squeezed lemon juice
1/4 teaspoon seasoned salt
1/2 teaspoon garlic powder
Dash cayenne pepper
1 large egg, beaten
1/3 cup seasoned breadcrumbs
3 Tablespoons butter

extra breadcrumbs for rolling

Directions:

In bowl, combine red pepper, green onions, mayonnaise, lemon juice, seasoned salt, garlic powder and cayenne pepper. Stir in Chicken of the Sea® Salmon, egg and breadcrumbs (mixture may be sticky). Divide and form mixture into 4 balls. Roll salmon balls in remaining breadcrumbs; flatten into cakes about 1/2-inch thick. In skillet, melt butter over Medium heat. Fry salmon cakes 3 to 4 minutes per side or until golden brown. Makes four servings.

Parmesan Crusted Tilapia

This is another Rachel Ray recipe.  It's super fast and one of our favorite ways to eat fish.  This time I used Swai fillets because that's what was on sale.

Ingredients:
1/2 cup grated Parmesan cheese
2 teaspoons paprika
2 Tablespoons chopped flat leaf parsley
4 tilapia fillets (about 1 pound)

Preheat the oven to 400 degrees.  In a shallow dish, combine the cheese with the paprika and parsley and season with salt and pepper.  Drizzle the fish with olive oil and dredge in the cheese mixture.  Place on baking sheet and bake until fish is opaque in the thickest part, 10-12 minutes.  Serve with lemon wedges.

Best pancakes ever - and they're whole grain!

These pancakes really are amazing.  The mix is super easy to make and from there it only takes a few minutes to mix up a batch of fresh, healthy pancakes.  And the completed pancakes freeze well- I usually make a batch of 30-40 to freeze, then when we want something healthy and fast for breakfast just pop them in the toaster!

4 cups white whole wheat flour
1 cup whole wheat pastry flour (or additional white whole wheat)
3 1/2 cups old-fashioned or rolled oats
3 Tablespoons sugar
3 Tablespoons baking powder
1 Tablespoon baking soda
1 Tablespoon salt
3/4 cup vegetable oil

Grind the oats in a food processor.  Combine all dry ingredients in a mixer and mix on low speed.  While the mixer is running, add the oil slowly.  Store mix in freezer.

To make pancakes:  whisk together 1 cup mix, 1 cup buttermilk, 1 egg and 1 Tablespoon of orange juice.  Let set 15 minutes.  Cook on 325 degree griddle for a couple minutes per side.  I always add blueberries to mine, or chocolate chips on special occasion. 

 Original recipe from King Arthur Flour

Hummus and Pita chips

Update - I made this for our community group and lots of people commented how good it was and several asked for the recipe.

The first few times I tried hummus I did not see what all the fuss was about.  Then one day at a friend's house they served Sabra brand hummus with wheat thins and we loved it.  I bought some and discovered Elliot loved the stuff.  We were buying it so often that I decided to try making my own since it was $4 for a little tub.  The first few times Elliot wouldn't touch it.  I even tried rinsing out the Sabra container and putting my homemade hummus in but he wasn't fooled  :)  I couldn't blame him though, mine simply lacked flavor.  I looked up lots of recipes and tweaked them until I came up with one we like (and Elliot eats!)

1 can chickpeas (or just over 1 cup if you cook them yourself)
3 teaspoons minced garlic
2-3 Tablespoons tahini (I use three because I like the nutty flavor of tahini, but start with 2 and add more if desired)
1/4 teaspoon salt
1 teaspoon dried parsley
1/4 cup water or reserved chickpea liquid
olive oil to drizzle

In a food processor combine first five ingredients.  With processor running, slowly add the water until you get desired consistency.  You might need more than 1/4 cup water.  Drizzle with olive oil and garnish with parsley.  Serve with wheat thins or pita chips.  I got the recipe for pita chips straight from my friend's blog, here.

You can add all sorts of stuff to hummus.  I'd like to try roasted pine nuts.  I've also seen roasted red peppers, sun dried tomatoes, spinach and artichoke, lemon juice, paprika and a variety of other spices used.

Berry Smoothie

This "foovie" is one of Elliot's favorite mid-morning snacks.  I got the original recipe from Eating Well, but after measuring a few times I just eyeball it now.

frozen berries
plain yogurt
orange juice
honey
optional:  whey protein powder, ground flax seeds, wheat germ, dry milk powder, vanilla extract


Fill a magic bullet cup 1/3 of the way full with mixed frozen berries.  Sams Club has a mix I like.  Fill another third with plain yogurt.  Pour in a little orange juice and some honey.  Put in a scoop of whey protein powder, ground flax seeds, and some wheat germ.  Blend

Baking bread

Tonight I made homemade pita bread from Peter Reinhart's Whole Grain Breads.  They turned out great!  I was surprised because right before putting them in the oven I realized that we had a birthday party that night.  I put the completely assembled pitas in the fridge to use for dinner the next night instead, having no idea if it would mess them up.  Yeast breads can be finicky.  Anyway, the next day I took them out about two hours before I needed to bake them so that they could come to room temperature.  They did lovely!  Now I'm glad I made that mistake, so I know that they can be prepped ahead of time and just refrigerated until ready to bake. 
It was fun watching them balloon up then collapse as they cool.  Great recipe, will be making my own pitas from now on.  We use pita bread a good bit, for chicken souvlaki, to use as a personal sized pizza crust for a fun and quick lunch, and to make pita chips to dip in hummus.

Chicken stock

I've been trying to make more and more things from scratch, and one of my favorite things to make homemade is chicken stock.  It is very easy, much less expensive than buying it, and much better for you as most brands contain additives like MSG.  I especially love that I can control the amount of sodium since it is hard to find sodium free chicken stock and it's usually expensive.  It makes a big batch (like 6 quarts) that I freeze in one cup containers to use for all kinds of things - the base for soups, cooking rice, making baby food, stir fries, etc...  there are lots of dishes that call for a little chicken stock.  When I know I'm going to be using the bones to make stock I will spend the extra money on the good quality free range chickens.  It helps justify the cost knowing I'm going to use every bit of the bird!

Just today I read in Nourishing Traditions about how great homemade stock is for you.  There are over two pages talking about the benefits of minerals, electrolytes, and gelatin found in homemade stock.  She says that adding a little vinegar "helps to draw minerals, particularly calcium, magnesium and potassium, into the broth."  So I will probably try that next time.  She uses 2 Tablespoons for 4 quarts of broth.  I usually make about 6 quarts, so will put in 3 Tablespoons.  Here's my version:

2-3 Chicken carcasses (or 4 pounds), including necks, gizzards, and feet if you have them.
2 onions, unpeeled and quartered
4 carrots, unpeeled and halved
4 celery stalks, with leaves
2 bay leaves
fresh thyme
fresh parsley
a clove of garlic, halved
2 Tablespoons salt
2 teaspoons peppercorns
water to cover (about 6 or 7 quarts)
3 Tablespoons vinegar

Place everything in a large stockpot, bring to boil and simmer 4-8 hours.  Strain out solids and put broth in refrigerator overnight.  The next day skim fat from top and divide into containers to freeze.

Sandwich bread

What a great bread!  This was from the King Arthur Whole Grain baking book, the 100% whole wheat sandwich bread recipe.  Delicious and flavorful, would make great rolls.  I do prefer a more plain bread to use for sandwiches though, tuna fish just doesn't taste right on a sweet buttery flavored bread.  Peter Reinhart remains my favorite for actual sandwiches.

Classic Lasagna

Made this for dinner tonight and it was great.  From Allrecipes website, "World's Best Lasagna".  I used half whole wheat noodles and half regular, but next time I'll go all whole wheat as the wheat noodles didn't seem unusual at all.  I like that you make the meat sauce for it instead of using jarred sauce.  Next time I'll double the sauce recipe and freeze some to use for spaghetti.

Ingredients

• 1 pound sweet Italian sausage
• 3/4 pound lean ground beef
• 1/2 cup minced onion
• 2 cloves garlic, crushed
• 1 (28 ounce) can crushed tomatoes
• 2 (6 ounce) cans tomato paste
• 2 (6.5 ounce) cans canned tomato sauce
• 1/2 cup water
• 2 tablespoons white sugar
• 1 1/2 teaspoons dried basil leaves
• 1/2 teaspoon fennel seeds  (I didn't have these, so just left them out)
• 1 teaspoon Italian seasoning
• 1 tablespoon salt
• 1/4 teaspoon ground black pepper
• 4 tablespoons chopped fresh parsley
• 12 lasagna noodles
• 16 ounces ricotta cheese
• 1 egg
• 1/2 teaspoon salt
• 3/4 pound mozzarella cheese, sliced
• 3/4 cup grated Parmesan cheese

Directions

1. In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.
2. Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.
3. Preheat oven to 375 degrees F (190 degrees C).
4. To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13 inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
5. Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.

Chicken Saltimbocca

I often throw this together on a weeknight and skip the sauce.  It is definitely one of the most gourmet tasting dishes I make, with or without the sauce.  You will feel like a culinary expert with this one :)  You can even assemble the cutlets ahead of time, which makes it a perfect dish for serving to company.  Prosciutto can be expensive, but you only need a small amount as you use 1/2 or 1/3 of a slice for each chicken cutlet.  Any extra prosciutto can be stored in the freezer for next time.

Simple directions, no sauce:

Pound chicken breasts to even thickness and cut into smaller sizes (halves or thirds depending on the size of your breast).  Place a small sage leaf in the middle of the cutlet, smear on some type of gorgonzola or blue cheese (or sprinkle on feta if that is all you have on hand.  My favorite was the time I used those laughing cow blue cheese wedges - it was excellent!).  Cover with a thin slice of prosciutto just large enough to cover up the cheese.  Heat olive oil in a large pan and sautee cutlets over medium high heat (prosciutto side down first) until chicken is cooked, about 4 to 5 minutes per side. 



Detailed directions, with sauce:

Step 1: Preparing the Mise en Place

• 3 oz cambozola cheese (gorgonzola/ blue cheese family)
• 1 clove garlic
• 3 slices prosciutto
• 2 chicken breasts
• 1/4 tsp freshly ground pepper
• 3 large fresh sage leaves

To prepare the saltimbocca, slice the cheese into 6 pieces. Thinly slice the garlic, and cut each slice of prosciutto in half. Set aside.
Cut each chicken breast into 3 equal pieces and sprinkle with pepper. Tear each sage leaf in half and place on top, followed by the cheese and prosciutto. Cover with plastic wrap, and flatten to just under ½-inch.

Step 2: Cooking the Chicken Saltimbocca

• 1 tsp olive oil
• 4 tbsp white wine
• 3/4 cup chicken stock
• 2 tbsp cold Unsalted butter
• salt and pepper - to taste
• juice of half a lemon

To cook the saltimbocca, preheat a stainless-steel pan over medium-high heat. Add the oil, and once hot, add the chicken, prosciutto side down. Shake the pan periodically and once the chicken releases on its own, you’ll know it’s time to turn it. Don’t worry if the cheese oozes out of the sides during cooking. This will make the sauce even tastier. Check for doneness and place onto a plate. Loosely tent with foil.

Make sure the surface of the pan is shiny with the oil that remains, adding a bit more if needed to cook the second batch, if necessary.** Once done, discard the excess oil. Off the heat, add the wine, then garlic, and let simmer. Reduce this to about 2 tablespoons, and scrape up any browned bits from the bottom of the pan.

The sauce should look a little syrupy and have a nice sheen to it, before you add the stock. Bring this to a boil and reduce again by half. Once it looks syrupy again, add the cold butter and gently swirl until everything is melted and combined. Add the lemon juice and taste the sauce for seasoning.
Reduce the heat to low and return the chicken to the pan, pouring in any accumulated juices. Coat both sides of the chicken in the sauce. Place onto a platter, pour the sauce over top, and serve.

**Denise's note: if the browned bits from the first batch look like they are going to get so brown they will burn you could go ahead and dump out the oil and add one tablespoon or so of the wine to deglaze.  When the crusty bits come off the bottom of the pan, pour it into a small dish to reserve for later and add it back when you add the rest of the wine.

Chicken Enchiladas

Every once in awhile I will get a craving for enchiladas, and until yesterday had to go to a restaurant to fulfill that craving.  A friend shared this recipe with me for her favorite enchiladas and they were great!  I will be making this again and again.  Also nice to have another dish to use leftover rotesserie chicken in!  I haven't tried it, but since Stouffers sells the frozen enchiladas I bet these would freeze well.

 Enchilada Sauce (makes ~3 cups)
2 T butter or cooking oil
2 T maseca (corn-flour), rice flour (or wheat flour)
2 T chili powder
1 t cumin
14 oz. chicken or turkey broth (just under 2 cups)
8 oz tomato sauce (I did 4 oz. tomato paste thinned with 4 oz water)
1 t sea salt
1/4-1/2 t garlic powder, to taste

Melt butter in med. saucepan.  Stir in flour & chili powder.  Cook for 1 min.  Add remaining ingredients. Bring to a boil and simmer for 10 minutes.  Cover until needed.

Turkey or Chicken Enchiladas
3 c. enchilada sauce
2 c. shredded, cooked turkey/chicken
1/2 c thinly sliced green onions (I omitted these)
1 c diced tomatoes
1 1/2 c. shredded cheese-- use combo Monterey Jack, mozzarella, cheddar
1/4 c plain yogurt or sour cream
1/2 c green chilies
12 6" corn tortillas
aprox. 1/2 c butter or oil, for frying

Preheat oven to 350. Grease 9x13 baking dish.
In med. bowl, mix turkey, veggies, sour cream, 1 c cheese and 1/2 c enchilada sauce.  Mix well.
Heat 1/2" oil in pan. Fry tortillas one at a time until soft (aprox 10 sec. per side at med-high heat).  Stack in baking dish.
Spread small amount of enchilada sauce on bottom of baking dish.  Spread 2 heaping tablespoons of the chicken mixture in each tortilla and roll it up.  Place seam side down in baking dish. Once all tortillas are filled and rolled, pour remaining sauce over top.  Sprinkle with remaining cheese.  Bake, uncovered, for 15-20 minutes.  Garnish with extra sour cream, green onions, cilantro as desired.

Iced Mocha

I tried this from a friend's blog and have been hooked since.  There are so many days I feel drained and in need of something to give me some energy.  I'm not a big coffee fan, especially in the summer when it's already hot.  This always hits the spot and is less expensive and less sugar than the coffee shops.  Such a great treat!

Iced Mocha

1 T brown sugar

1 T cocoa powder

1 T milk

6 ice cubes

1 cup milk

4 oz. brewed espresso, cooled (if you don't have espresso, brew 8 oz. water with 6 scoops coffee to make it stout)

Mix the brown sugar, cocoa powder and a small amount of milk to make a slurry.  (I mix mine right in the magic bullet cup).  Add the ice, milk and espresso and blend.

Canadian Bacon, Egg and Cheese on whole grain English Muffin

My mom told me she had been enjoying these for breakfast so I gave them a try.  They immediately became a favorite - so filling and quick to make.  You can honestly throw this together in five minutes.  I made this one with American cheese, but I also enjoy the sharper taste of cheddar.

Half of a whole wheat English Muffin
1 egg
slice of canadian bacon
cheese

Heat wide skillet on medium high.  Add a little olive oil and cook egg on one third of the pan while heating Canadian bacon and English Muffin in the same skillet.  Assemble with the cheese - YUM

Cocoa Espresso Waffles

Found these waffles in my Sugar Solution cookbook by Prevention, and couldn't wait to try them.  They also have the recipe online.  Mine didn't crisp up as much as I would have liked, but they still tasted good.  Elliot loved these, but really, who doesn't love having chocolate for breakfast?  :)  They would also make for a great snack or dessert without the guilt.

Cocoa Espresso Waffles

• 1 1/2 cups whole grain pastry flour
  
• 1/2 cup unsweetened cocoa powder
• 2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1 cup 1% milk
• 1/2 cup packed brown sugar
• 2 teaspoons espresso powder
• 3 tablespoons light olive oil
• 3 egg whites
• 1/8 tablespoon salt
• 2 tablespoons mini chocolate chips 
• maple syrup

Directions

1. Whisk together the flour, cocoa powder, baking powder, and baking soda in a large bowl until combined. Make a well in the center of the flour mixture and add the milk, sugar, espresso powder, and oil. Whisk the ingredients together until blended.
2. Preheat a waffle iron for 4 minutes, or according to the manufacturer's instructions. (A drop of water should sizzle and bounce when dropped on the iron.) Meanwhile, beat the egg whites and salt with an electric mixer at high speed just until they form soft peaks. Fold the whites into the chocolate batter in 3 additions, folding in the chocolate chips with the last addition of whites. Fold just until the mixture is combined.
3. Coat the heated waffle grids with cooking spray right before using. Add enough batter to almost cover the waffle grids (3/4 cup) and cook for 3 to 4 minutes. Repeat with the remaining batter. (To keep warm, place a single layer of waffles on a foil-lined baking sheet in a preheated 250°F oven.) Serve with maple syrup.

Chicken Rice Casserole

We really do try to eat healthy most of the time.  But, there are a few comfort food recipes that I just can't give up.  This is one of those recipes.  I like this recipe because it is a cheesy, creamy, stick to your ribs comfort food, but also because it makes a TON and does so well in the freezer.  It can be made completely ahead then just baked for 30 minutes and it's done. 

I made this last night to take to a friend who had a baby.  It was an easy Sunday lunch for us too, just put the breadcrumb topping on and bake while you throw together a salad.  Since it feeds so many and can be almost entirely prepared ahead of time, it would be a good choice if you were having a big group over for Sunday lunch.  With a salad it can be a whole meal.

I made this into two 13x9 dishes, but you could make one huge casserole or break it out into four 8x8 dishes and freeze for future meals.  Cook once eat four times?  My kind of recipe :)

Favorite Chicken and Wild Rice Casserole


2 (6oz) fast cooking long grain/wild rice  (I just used regular brown rice- 1 1/2 cups of dry rice, cooked)
¼ cup butter
1 large chopped onion
4 celery stalks
1 can tiny whole corn
2 cans sliced water chestnuts (I use one can and dice them)
5 cups chopped, cooked chicken
4 cups grated cheddar cheese, divided
2 cans cream of chicken soup
1 (16oz) tub sour cream
1 cup milk
½ tsp salt
½ tsp pepper
½ cup breadcrumbs
melted butter

Prepare rice and set aside.

Melt butter and add onions, celery, corn, and chestnuts. Saute until tender. Stir in rice,
chicken, 3 cups of cheese, soup, sour cream, milk, salt and pepper. Spoon into baking
dish(es). Stir breadcrumbs into melted butter. Sprinkle on top of casserole. May also
sprinkle sliced almonds. Bake at 350 for 30 minutes. Sprinkle with remaining 1 cup of
cheese and bake 5 more minutes.

Also great frozen!! Freeze before adding breadcrumbs and before baking. When ready
to use: De-thaw, add the breadcrumb topping, bake at 350 for 30 minutes, top with
cheese, then bake 5 more minutes.

Chicken Souvlaki

These chicken souvlaki sticks from Rachel Ray are fast and delicious.  You can either saute some veggies like I did tonight (peppers, onions and zucchini), or steam some carrots, squash and broccoli to go with them.  Serve with tzatziki sauce and whole wheat pitas.  I got tonight's pita bread from Trader Joe's and so far they are my favorite - large with a good pocket and minimal cardboard taste.

Chicken Souvlaki Sticks from Rachel Ray

skewers (soaked if wooden)
2 lemons
2 tablespoons fresh oregano
1/2 teaspoon crushed red pepper flakes
1/4 cup Extra virgin olive oil
3 cloves garlic, minced
salt and freshly ground pepper
16 chicken tenders, about 1.5 pounds


Combine zest and juice of lemons, oregano, red pepper flakes and olive oil.  Paste the garlic by mashing it with coarse salt then added to the marinade.  Add chicken tenders to marinade and let stand 10 minutes.  Thread tenders on skewers and grill over medium high heat for 7 to 8 minutes, until firm and juices run clear.

Tzatziki sauce


Absolutely delicious, and healthy!

16 oz plain greek yogurt
Half an english cuke, grated then squeezed, salted and left in a colander for 10 minutes and squeezed again to remove liquid
Zest from small organic lemon, juice from half of the lemon
1 Tablespoon minced garlic
1/2 teaspoon dry dill
splash of apple cider vinegar

Mix in food processor and adjust to taste.  If too runny, line a colander with a cheese cloth or coffee filter, set colander into a bowl large enough that it doesn't touch the bottom and pour in tzatziki sauce.  wait until drained to desired thickness.

Magic Cookie Bars

Made these to bring to the beach and they were a hit.  Very easy to throw together and it only messes up one dish, so it's a good one to make if you need something fast.  I forgot to take a picture of the ones I made, so here is the picture off the Eagle Brand website.





stick of butter
1 1/2 cups graham cracker crumbs
1 can sweetened condensed milk
2 cups chocolate chips
1 1/3 cup coconut
1 cup chopped pecans, optional

Melt the butter in the bottom of a 9x13 glass baking dish.  Add the graham cracker crumbs and press into bottom of dish.  Pour sweetened condensed milk evenly over graham crumb mixture.  Layer evenly with chocolate chips, coconut and pecans.  Press down firmly with a fork.  Bake in 350 degree oven for 25-30 minutes.  Cool before cutting into bars.