Favorite Cold Weather Cookies

These are my favorite non-chocolate cookies.  (I love chocolate above all other things!)  The sugar and spice in them are perfect for the holiday season.

Molasses-Spice Cookies

Molasses-Spice Cookies

(from The Best Recipe cookbook)

2 1/4 cup flour
2 tsp. baking soda
1/2 tsp. salt
1 1/2 tsp. ground cinnamon
1 tsp. ground ginger
3/4 tsp. ground cloves
1/4 tsp. ground allspice
12 Tbs. (1 1/2 sticks) unsalted butter, softened
1/2 cup dark brown sugar
1/2 cup granulated sugar, plus 1/3 cup for rolling
1 large egg
1 tsp. vanilla extract
1/3 cup unsulphured molasses

Preheat oven to 375 degrees.
1.  Whisk flour, baking soda, salt and spices together in a bowl; set aside.
2.  Cream butter, brown sugar and 1/2 cup granulated sugar together until light and fluffy, about 3 minutes with mixer at medium speed.  Add egg, vanilla and molasses.  Beat until combined, about 30 seconds.
3.  Add dry ingredients and beat at low speed until just combined, about 30 seconds.
4.  Place 1/3 cup granulated sugar in a shallow bowl.  Working with 2 Tbs. of dough each time, roll dough into 1 3/4 inch balls.  Roll balls in sugar and place on ungreased cookie sheets (I use parchment paper lined cookie sheets), spacing 2 inches apart.
5.  Bake two cookie sheets at a time, on upper and lower middle racks, reversing positions half way through cooking time, until outer edges begin to set and centers are soft and puffy, 11-13 minutes.  Cool cookies on sheets 2-3 minutes then transfer to racks.

Gluten-free - What's a gluten?

I make this recipe because it is delicious, not because it is gluten-free.  For those avoiding gluten, you must try these treats.  I like the hearty texture of the quinoa flour and the almond butter.  It's an easy recipe to whip up, and worth the effort of grinding quinoa.  Enjoy!

Almond Butter and Quinoa Blondies

(From: EatingWell Magazine March/April 2013)

1/4 cup unsalted butter, softened
3/4 cup smooth or crunchy natural almond butter
2 large eggs
3/4 cup packed light brown sugar
1 teaspoon vanilla extract
3/4 cup quinoa flour*
1 teaspoon baking powder
1/4 teaspoon salt
1 cup semisweet chocolate chips

Preheat oven to 350 °F. Line an 8-inch-square baking pan with parchment paper (or foil), allowing it to slightly overhang opposite ends. Coat with cooking spray.

Beat butter and almond butter in a mixing bowl with an electric mixer until creamy. Beat in eggs, brown sugar and vanilla. Whisk quinoa flour, baking powder and salt in a small bowl. Mix the flour mixture into the wet ingredients until just combined. Stir in chocolate chips. Spread the batter evenly into the prepared pan.

Bake until a toothpick inserted into the center comes out with just a few moist crumbs on it, 25 to 35 minutes. Do not overbake. Let cool in the pan for 45 minutes. Using the parchment (or foil), lift the whole panful out and transfer to a cutting board. Cut into 24 squares. Let cool completely before storing.

*To make quinoa flour, purchase pre-washed quinoa and grind it to a powder in a clean coffee grinder.

1 square = 147 calories; 9 g fat(3 g sat); 2 g fiber; 15 g carbohydrates; 3 g protein; 7 mcg folate; 21 mg cholesterol; 11 g sugars; 10 g added sugars; 82 IU vitamin A; 0 mg vitamin C; 51 mg calcium; 1 mg iron; 73 mg sodium; 101 mg potassium

Seriously...add the nuts!

Ok I get it, some people don't like nuts in their chocolate chip cookies.  If this describes you then don't make this recipe.  If you aren't afraid of nuts, these may be the most delicious chocolate chip cookies you will ever have so go ahead and give 'em a try.

Chocolate Chip Walnut Cookies

(from Leah's kitchen)

1 cup butter, softened
1 cup brown sugar
1 cup sugar
2 tsp. vanilla
2 Tbs. milk
2 eggs
2 1/2 cup flour
1 tsp. salt
1 tsp. baking soda
1 tsp. baking powder
2 1/2 cup chopped walnuts
2 1/2 cup oatmeal
2 1/2 cup chocolate chips

Preheat oven to 350 degrees.
Grease or place parchment paper on cookie sheets.
Combine flour, salt, soda, and baking powder in small bowl and whisk to break up clumps.
Cream butter and sugars with an electric mixer.  Add vanilla, milk, and eggs and beat until creamy. Add flour mixture to creamed mixture and beat until combined.  By hand, stir in walnuts, oatmeal and chocolate chips.
Drop spoonfuls of dough 2" apart on prepared cookie sheets.
Bake 10-12 minutes or until done.  The tops do not brown much so test doneness by checking the bottom of a cookie to see if it is browned.  Remove from oven an let sit on cookie sheet 1 min. then transfer to a wire rack to cool.
Yield 4-5 dozen.

Too Many Bananas!

I can't stand to waste food so what's a girl to do when 4 bananas are really ripe?  Make banana bread, with a twist.  I happened to have all the ingredients (finally a use for those flax seeds!).  I always keep some plain yogurt in the fridge for just this kind of occasion.  The result was quite delicious!

Peanut butter Banana Bread

Peanut butter Banana Bread

(from Cooking Light, Oct 2010)

1 1/2 cups mashed ripe banana
1/3 cup plain fat-free yogurt (I used Greek yogurt)
1/3 cup creamy peanut butter
3 tablespoons butter, melted
2 large eggs
1/2 cup granulated sugar
1/2 cup packed brown sugar
6.75 ounces all-purpose flour (about 1 1/2 cups)
1/4 cup ground flaxseed (I buy whole flaxseeds and grind in a coffee grinder)
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/8 teaspoon ground allspice
2 tablespoons chopped dry-roasted peanuts

1. Preheat oven to 350°.

2. To prepare bread, combine first 5 ingredients in a large bowl; beat with a mixer at medium speed. Add granulated and brown sugars; beat until blended.

3. Combine flour and next 5 ingredients (through allspice) in a small bowl. Add flour mixture to banana mixture; beat just until blended. Stir in nuts. Pour batter into a 9 x 5-inch loaf pan coated with cooking spray (I greased and floured the pan). Bake at 350° for 1 hour and 5 minutes or until a wooden pick inserted in center comes out clean. Remove from oven; cool 10 minutes in pan on a wire rack. Remove bread from pan; cool.

Always on hand

Here is a healthy recipe I can make whenever I haven't been to the grocery store in a while.  It is derived from some basics I always keep in stock:  bacon,  onions, sweet potatoes, frozen edamame and cans of corn.

Sweet Potato and Edamame Hash

Sweet Potato and Edamame Hash

(adapted from Southern Living, April 2010)

2 slices of thick bacon
1 sweet onion, chopped
1 tablespoon olive oil
2 sweet potatoes, peeled and cut into 1/4-inch cubes
1 garlic clove, minced
1 (12-oz.) package uncooked frozen, shelled edamame (green soybeans)
1 cup frozen whole kernel corn (if using canned corn, add it near the end of cooking time)
1/4 cup chicken broth
1 tablespoon chopped fresh thyme
1/2 teaspoon kosher or table salt
1/2 teaspoon freshly ground pepper

Add oil to a nonstick skillet over medium heat and cook bacon until done.  Remove bacon from pan to drain on a paper towel.  Add onion to pan and cook 5 min.  Add sweet potatoes and sauté 5 minutes more.  Add garlic and sauté 1 minute.  Stir in edamame and remaining ingredients and cook 10 minutes or until potatoes are tender.  Chop cooked bacon and stir into vegetables.

A match made in heaven

Blue cheese and fresh figs make a delicious appetizer.  When the figs are in season I usually keep them in the fridge with a wedge of blue cheese.  Just slice the fig in half long ways and place a chunk of cheese on top for a tasty treat.  With this combination in mind, I recently created this yummy chicken.

Chicken with blue cheese & figs,
cauliflower rice, & sautéed zucchini

Chicken with Blue Cheese & Fresh Figs

4 boneless chicken breasts
olive oil
salt
pepper
flour
1 tsp. fresh thyme leaves
1 tsp. fresh rosemary, chopped
2 oz. blue cheese
½ cup wine (red is preferred but white will work fine)
½ cup chicken broth
6-8 figs, each cut into 4-6 pieces
1 garlic clove, chopped
1 Tbs. honey

Mix rosemary and thyme and set aside.

Place chicken between two pieces of wax paper and pound out to ½” thickness using the flat side of a meat mallet.  If chicken is large, you can cut in half horizontally and then pound lightly to get uniform thickness.

Add enough olive oil to lightly cover bottom of frying pan and heat on medium high heat.

Sprinkle salt and pepper on both sides of chicken then dredge in flour.

Using tongs, add chicken to hot oil in pan and cook 4 min on one side. Flip chicken to cook other side 3-4 minutes more.  (Add more olive oil if pan is dry.)  Sprinkle chicken with half of herb mixture and flip over to quickly sear.  Turn back over and add a slice of blue cheese to each chicken breast. Remove from pan and place in 200 degree oven or cover with large lid to keep warm while making pan sauce.

Add wine to pan and scrape up browned bits.  Add broth, figs, garlic and remaining herbs and cook 1-2 minutes.  Add honey and cook 1 minute or until sauce is thick.

Pour fig sauce over blue cheese covered chicken and serve.

Chocolate & Pecans & Bourbon - Oh my!

This is my all-time favorite dessert!  In high school, a friend's mother made the most amazing Kentucky Bourbon pie and I spent years trying to find a recipe to recreate that deliciousness.  Southern Living magazine came to the rescue.  I can't get enough of this pecan pie on steroids.  If you love chocolate and if you love nuts...this one is for you.

Chocolate Pecan Bourbon Pie

Chocolate Pecan Bourbon Pie

(adapted from Southern Living magazine)

1/2 (14.1-ounce) package refrigerated piecrusts
1 1/2 cups chopped toasted pecans
1 cup (6 ounces) semisweet chocolate chips (I use 1/4 cup mini chips and 3/4 cup regular chips)
1 cup dark corn syrup
1/2 cup granulated sugar
1/2 cup firmly packed light brown sugar
1/4 cup bourbon
4 large eggs
1/4 cup unsalted butter, melted
2 teaspoons cornmeal (not cornmeal mix)
2 teaspoons vanilla extract
1/2 teaspoon salt

Preheat oven to 325 degrees. Fit piecrust into a 9-inch deep-dish pie plate according to package directions; fold edges under, and crimp. Sprinkle pecans and chocolate evenly onto bottom of piecrust.

Stir together corn syrup and next 3 ingredients in a large saucepan, and bring to a boil over medium heat. Cook, stirring constantly, 3 minutes. Remove from heat.

Whisk together eggs and next 4 ingredients. Gradually whisk one-fourth of hot corn syrup mixture into egg mixture; add to remaining hot corn syrup mixture, whisking constantly. Pour filling into prepared piecrust.

Bake at 325° for 55 minutes or until set; cool pie completely on a wire rack.

Blueberry pot roast?

Sometimes you come across a recipe and happen to have all (or most) of the ingredients in the fridge...so you say, what the heck?  And that's how we ended up eating blueberry roast last night!

Blueberry roast, mashed potatoes, ratatouille, and butternut squash

Blueberry Pot Roast

(adapted from Better Homes and Gardens Blueberry-Braised Brisket Sandwiches, July 2016, p. 111)

3 lb. chuck roast
1 Tbs. olive oil
2 slices of bacon, chopped
1/2 cup chopped onion
6 garlic cloves, minced
1 cup cider vinegar
2 cups fresh blueberries
1/4 cup brown sugar

Preheat oven to 325 degrees.  Season roast all over with salt and pepper.  In Dutch oven, heat oil over medium-high heat.  Add meat and brown on all sides.  Remove meat from pan.  Add bacon and cook until browned.  Add onion and cook 3 minutes.  Add garlic and cook 2 minutes more being careful not to burn the garlic.  Add vinegar, blueberries, brown sugar and 1/2 tsp. salt.  Bring to boil and stir to dissolve sugar.  Reduce heat and simmer blueberry sauce for 10 minutes.  Return meat to pan.  Cover and roast in preheated oven 2 1/2 to 3 hours until tender.
Remove meat from pan.  Skim fat off remaining liquid.  Pour the liquid over meat if desired.

Fried Chicken...it's been a while

Many years ago I perfected grandmother's fried chicken... and then I quit making it because I began focusing on 'healthier' (and easier) meals.  This week I bought a whole chicken so I decided to give it another try.  Unfortunately my good ol' electric frying pan is long lost, but I did ok on my stovetop.

Fried chicken, asparagus, carrots, peas, mashed potatoes & gravy

Fried Chicken

3 cups buttermilk
1 tsp salt
1/2 tsp pepper
1 whole chicken cut into 8 pieces (or 10, I cut the breasts in half)
vegetable oil
salt & pepper
2 cups flour

Mix buttermilk, salt and pepper in large ziploc or in a large bowl.  Add chicken and marinate 8 hours or overnight.  Place a rack over a sheet pan and put marinated chicken on rack to let excess marinade drip onto pan.
In deep frying pan (or electric fryer), add enough oil to fill approximately 1" deep.  You must have enough oil on bottom of pan so chicken does not stick.  Heat oil to 350 degrees - a pinch of flour should sizzle when dropped in oil.
While chicken is on rack, liberally sprinkle each piece with salt and pepper on both sides.  Dredge each piece of chicken in flour to fully coat and set on waxed paper so all pieces are ready before first piece goes into pan.
Using tongs, gently place chicken into hot oil, start by placing dark meat in center of pan and then place white meat on outside edges.  Maintain hot oil temperature and cook undisturbed 7-10 minutes.  Turn chicken over, put a lid on the pan, and turn heat to medium.  Cook 10 minutes.  Uncover pan, turn heat back to medium-high and continue to cook 5 minutes until well browned.  (Test internal temperature of meat - it should be 165 degrees.  White meat will get done sooner than dark meat.  It is common to undercook the meat because the outside looks brown so I tend to cook a bit longer than I think.  If no meat thermometer is available, you can prick the meat deeply and check that escaping juices are clear.)
Place cooked chicken on paper towel lined dish to absorb some oil or place it on a clean rack to allow oil to drain.

My Grandmother's Kitchen

Oh how I miss my Grandmother's cooking!  I loved helping her out in the kitchen.  That is where I learned to love cooking.  Grandmother always made the best food without recipes.  Her meatloaf was awesome - I don't make it as good as she did, because I don't have her recipe! - but I use her method of free form loaf.  Here's a typical meal at Grandmother's but it's missing several more vegetables like okra, cabbage, field peas - she was always cooking for a crowd!

Green Beans, Mashed Potatoes, Meatloaf, & Squash

I remember the first full meal I ever cooked included meatloaf and mashed potatoes.  I found the recipes in my Betty Crocker's New Boys and Girls Cookbook.  I was about 9 years old and my Uncle Jeff came over for dinner and was completely impressed with the meal.  I won't forget that feeling of pride for being a good cook.

Here's a meatloaf recipe from Family Fun's Cookbook.  I used this cookbook when the kids were young to make meals they would enjoy.

Meatloaf

2 eggs
2 lbs ground beef
1 cup rolled oats
1/2 cup onion, chopped
1/2 cup ketchup
1/4 cup green bell pepper, chopped
2 Tbs. barbecue sauce
1/2 tsp. pepper
1/2 tsp. salt
1/2 tsp. dried basil
1/2 tsp. garlic powder

Sauce:
1/2 cup ketchup
3 Tbs. brown sugar
1 tsp. ground mustard

Preheat oven to 350 degrees.  Coat 9"x12" pyrex dish with cooking spray.  In a large bowl, beat eggs then add ground beef and combine.  Add the oats, onion, ketchup, bell pepper, barbecue sauce, salt, pepper, basil and garlic powder and mix well with your hands but don't over mix.  Pour mixture into the center of the prepared dish and gently form into a rectangular loaf.

Make the sauce by mixing ketchup, brown sugar and dried mustard in a small bowl.  Spread the sauce over the top.  Bake for 1 1/2 hrs or until the internal temperature reaches 160 degrees.  Start testing the temperature after an hour.  Remove the meatloaf from the oven and carefully use paper towels to sop up some of the grease from around the loaf.  Let the loaf sit for 10 minutes then serve.

Oldie but goodie

I've been making this recipe for almost 20 years.  It was given to me by my friend Janet.  She probably doesn't make it anymore but I still love it.

Shrimp and Orzo

Shrimp and Orzo

1 1/4 cups uncooked orzo
1 tsp. salt
1/4 cup orzo cooking water
4 oz feta cheese (or goat cheese for milder flavor)
1 Tbs. garlic, chopped
1 cup tomato (seed and chop fresh tomato, or split grape tomatoes, or use drained and diced can tomatoes)
1/4 cup fresh basil, chopped
1-2 tsp. lemon zest
1-2 Tbs. lemon juice
3/4 cup green onion, chopped
18-24 raw shrimp, deveined and shelled

Preheat oven to 400 degrees.

Bring 2-3 quarts of water to a boil in a pan.  Add 1 tsp. salt and orzo and boil uncovered for 9 minutes until orzo is al dente.  Drain orzo reserving some cooking water.

In bowl, combine 1/4 cup orzo cooking water and all ingredients except orzo and shrimp and mix well.  Add orzo and shrimp and stir gently.

Generously oil an ovenproof pan with tight fitting lid (or use aluminum foil on top if lid is not available).  Pour shrimp mixture in pan and spread evenly.  Cover with lid (or foil) and bake in oven for 15 minutes.  Remove from oven and stir gently.  Replace lid and cook 10 minutes more.  Remove from oven and test shrimp to verify doneness.

Lunch from my youth

My Aunt Phyllis made this delicious dish when I was a kid.  She doesn't remember making it but I have continued to recall it at various times when I have hot dogs in the fridge without buns in the breadbox.  Here's my recollection of a time when I was probably 7 years old and had the most wonderful concoction ever!  Hot dog hash...

I forgot to take a photo of finished product!!!

Hot Dog Hash

2 potatoes, peeled and diced
1 tsp. salt
1 onion, chopped
2 Tbs. olive oil
4 hot dogs, sliced
1 small can corn niblets, drained
ketchup (optional)

Place potatoes and salt in a pan and bring to a boil for 5 minutes.  Drain potatoes and run cold water over them to stop cooking.  The potatoes should not be completely cooked.

Add oil to skillet and heat over medium high heat.  Add onions and sauté 3 minutes.  Add cooked and drained potatoes, sliced hot dogs, and drained corn.  Stir to combine then let cook in pan without disturbing for 2-3 min.  Stir gently and cook without disturbing 2-3 more minutes.

Plate hash and add ketchup, as desired.

Bright and sunny flavors

Tonight my cooking was interrupted with a minor household emergency so I didn't get all the photos I wanted.  The gratin was delicious but the Chicken Piccata (not pictured) was even better - YUM!

Raw Summer Squash Gratin

Summer Squash Gratin

(adapted from Cooking Light June 2016)

2 tablespoons olive oil, divided
1 cup thinly vertically sliced onion
1 cup sliced red bell pepper
1 large garlic clove, minced
1/4 cup dry white wine
3/8 teaspoon kosher salt
3/8 teaspoon black pepper
1 1/2 cups thinly sliced yellow squash
2 1/2 ounces whole-wheat bread (or 3/4 cup breadcrumbs)
1 tablespoon chopped fresh oregano
1/4 cup Parmesan cheese, grated

1. Preheat oven to 450°.
2. Heat a skillet over medium-high heat. Add 1 tablespoon oil; swirl to coat. Add onion, bell pepper, garlic, 1/2 tsp salt and 1/2 tsp pepper to pan; sauté 4 minutes.
3. Add wine; cook 1 minute.
4. Spread onion mixture in bottom of a shallow 2-quart broiler-proof baking dish.
5. Arrange zucchini and squash slices in a single (or double) layer over onion mixture. Sprinkle remaining 1/4 tsp salt and 1/4 tsp pepper over squash.
6. Place bread in a mini food processor; pulse until coarsely ground. (or use 3/4 cup breadcrumbs)
7. Combine remaining 1 tablespoon oil, breadcrumbs, oregano, and cheese in a bowl; sprinkle over squash mixture.
8. Bake at 450° for 8-10 minutes.

Cooked Summer Squash Gratin

Lemon Chicken Piccata 

(adapted from Cooking Light Jan/Feb 2015)

1 lemon, cut into thin rounds
1 1/2 teaspoons sugar
4 garlic cloves, halved
4 (6-ounce) skinless, boneless chicken breast halves, pounded to 3/4-inch thickness
1 1/8 teaspoon kosher salt, divided
1 teaspoon freshly ground black pepper
2 tablespoon olive oil, divided
2 tablespoons unsalted butter, divided
1 teaspoon minced shallot
1/2 teaspoon minced garlic
1 oregano sprig
1 thyme sprig
1/2 cup dry white wine
1 cup chicken stock
1 teaspoon all-purpose flour
1 tablespoon capers, rinsed and drained
2 tablespoons chopped fresh flat-leaf parsley

1. Combine lemon slices, sugar, and garlic halves in a medium bowl. Set aside.
2. Sprinkle chicken with salt and pepper.
3. Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil; swirl to coat.
4. Add chicken to pan; cook 4 minutes on each side or until done. Place chicken on a plate.
5. Reduce heat to medium. Add remaining 1 tablespoon olive oil to pan; swirl to coat.
6. Add lemon mixture to pan; cook 1 minute or until lemon slices are lightly browned, turning occasionally. Return lemon mixture to bowl.
7. Wipe pan with paper towels.
8. Heat pan over medium heat. Add 1 tablespoon butter to pan; swirl until butter melts.
9. Add shallot, garlic, oregano sprig, and thyme sprig; cook 1 minute.
10. Add wine to pan, scraping pan to loosen browned bits. Bring to a boil; cook 3 minutes or until liquid almost evaporates.
11. Add 1/8 teaspoon salt and flour to pan, stirring with a whisk. Add chicken stock and stir. Bring to a boil; reduce heat, and simmer 3 minutes or until liquid is reduced to about 2/3 cup.
12. Remove pan from heat; discard oregano and thyme sprigs. Stir in 1 tablespoon butter and capers, stirring until butter melts.
13. Return chicken and any juices to pan; turn to coat with sauce.
14. Top chicken with lemon mixture. Sprinkle with parsley.

Spiralizer madness

I wanted to put a spin on a typical meal so I grabbed the spiralizer tonight.  It turned out good and I can see new possibilities with changing up the spices.

Pan fried pork chop, sautéed spinach, corn,
spiralized sweet potato, sautéed squash

Spiralized Sweet Potato

2 sweet potatoes, peeled
2 Tbs olive oil
salt & pepper

Heat oven to 400 degrees.
Use spiralizer to shred the sweet potatoes.  Put potatoes on a sheet pan and toss with oil, salt and pepper.  Bake in the oven for 10 minutes.  Remove from oven and toss.  Return to oven for 10 minutes more.  If desired, set oven to broil and cook for 2 minutes to crisp.

Sufferin' Succotash!

Wow!  Here's a delicious recipe I'm glad I tried tonight.  I think this will become my summertime favorite to replace my Fall Vegetable Hash.

Lima Bean Succotash

(adapted from Cooking Light June 2015)

2 center-cut bacon slices
1/2 cup thinly sliced shallots
2 cups fresh corn kernels (approx 2-3 ears)
1 cup shelled fresh lima beans (I used frozen beans, thawed)
1 cup finely diced zucchini
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 cup halved cherry tomatoes
1 tablespoon butter
1/4 cup chopped fresh basil
1 1/2 tablespoons coarsely chopped fresh tarragon

Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan; crumble and set aside.
Add shallots to pan; cook 2 minutes, stirring occasionally.
Add corn; cook 3 minutes, stirring occasionally.
Add beans, zucchini, salt, and pepper; cook 3 minutes.
Stir in bacon, tomatoes, and butter, stirring until butter melts.
Transfer mixture to a dish; stir in basil and tarragon.  Taste and add more salt & pepper if needed.

Pan seared trout and lima bean succotash

A good eggplant is hard to find

I've always dreamed of a non-bitter eggplant and I finally found one tonight.  Unfortunately, I don't know why it was so deliciously not bitter.  Last year I grew small eggplants, assuming that freshness was my problem.  WRONG!  Those little eggplants fresh from my garden were the most bitter eggplants I've ever had.  I will say that tonight's eggplant was a beautiful, shiny, unblemished specimen from Sprouts grocery store.  I'll try them again to see if they have the right producer.  Here's an awesome use of my yummy eggplant.

Ratatouille 

3 Tbs olive oil
1 onion, thinly sliced
4 garlic cloves, peeled and sliced
1 bay leaf
1 small eggplant, cut into ½ inch cubes
1 zucchini, cut in half lengthwise and thinly sliced
1 red bell pepper, diced
1 ¼ cup chopped tomatoes (I used grape tomatoes cut in half)
1 tsp kosher salt
½ cup fresh basil, chopped
pepper

In large skillet over medium-low heat add oil, onion, garlic, and bay leaf.  Stir occasionally until onion softens.  Do not allow garlic to overcook.

Add eggplant and cook for 8 minutes, stirring occasionally.  Stir in zucchini, red bell pepper, tomatoes and salt.  Cook over medium heat for 5-7 minutes until vegetables are tender.  Remove from heat and stir in basil.  Add pepper to taste.  Parmesan cheese would be a nice topping.

Fish Friday

I cook fish once or twice a week and my most frequent choice is salmon filets with various marinades.  It is so easy to cook it in the oven for a delicious dinner in minutes.  Since hubby likes his salmon on the well-done side, I have a tried and true method of cooking it.  I start it off in the oven skin side up for about 4 minutes then turn it over and finish it off.

Orange glazed salmon, sautéed spinach,
sautéed zucchini & yellow squash, tabouleh

Orange Glazed Salmon

(adapted from Cooking Light April 2015)

2 (6 oz) salmon filets
1-2 Tbs maple syrup
1 Tbs grated orange rind
1 Tbs fresh orange juice
1 tsp Dijon mustard
1/2 tsp minced garlic
salt & pepper to taste
olive oil

Turn oven to 425 degrees.  Line a baking sheet with aluminum foil for easy clean-up.

In a small bowl, mix syrup, orange rind, orange juice, mustard and garlic.

Dry fish with paper towel.  Sprinkle salt and pepper on both sides of fish.  Lightly spread some syrup mixture over fish on side without skin then lay fish skin side up on pan.  Lightly spread olive oil over skin to keep it from burning.  Bake in oven for approx. 4 minutes.  Remove from oven, flip fish skin side down and spread remaining syrup mixture over filets.  Bake 4-8 minutes more.  Test that the fish flakes easily and is cooked to your desired degree of doneness.

Note:  I cook this fish in my toaster oven!  So easy!!!

Best Frosting Ever!

After trying a few delicious cupcake varieties at Gigi's Cupcakes, I decided to develop my own Kentucky Bourbon cupcake.  I'm not a fan of mile high icing, I usually scrape off most of it because it is too sweet so I wanted to find the perfect "not too sweet" frosting.  I think I found it - "eureka!"

Kentucky Bourbon Cake

(adapted from Golden Grand Marnier Cake by Rose Levy Beranbaum)

½ cup mini chocolate chips

¼ tsp bourbon

1 ½ tsp cake flour

3 large eggs at room temperature

1 ½ tsp vanilla

¼ cup sour cream

2 ½ cups sifted cake flour (250g)

½ cup + 1 Tbs finely ground toasted pecans

1 cup sugar (or 200g superfine sugar)

1 ½ tsp baking power

1 tsp baking soda

¾ tsp salt

1 cup unsalted butter at room temperature

¾ cup sour cream

½ cup bourbon

½ cup sugar

Heat oven to 350 degrees.  Place 24 cupcake liners in pans or use 9 cup Bundt pan greased and floured.

In small bowl, combine ¼ tsp bourbon with mini chips.  Add flour and toss to coat.  Set aside.

In medium bowl, combine eggs, vanilla and ¼ cup of sour cream.  Set aside.

In large mixing bowl, combine dry ingredients (cake flour through salt).  Stir until combined.  Add softened butter and ¾ Cup sour cream.  Mix on low until dry ingredients are incorporated.  Increase to medium speed and beat 1 ½ minutes.  Scrape down sides.  Add egg mixture in 3 batches, beating for 20 sec. each batch. Stir in chocolate chip mixture.

Pour batter into Bundt pan or fill cupcake tins.  Bake Bundt cake 55-65 min or bake cupcakes 25-30 min until toothpick comes out clean and cake springs back when pressed lightly.

Shortly before cake is done, create syrup.  Heat 1/2 cup of sugar and bourbon until sugar is dissolved.  Do not boil.  When cake comes out of oven, use a toothpick to poke holes all over top.  Brush ½ the syrup over cake.  If making Bundt cake, remove from pan after 10 min and brush remaining syrup over cake.

Frost with "Eureka" Buttercream Frosting.   Sprinkle with mini chocolate chips and finely chopped pecans, if desired.

“Eureka” Buttercream Frosting

(adapted from Bobby Flay's Red Velvet Cake)

Frosting:

1/2 cup heavy cream

1 cup whole milk

1/2 vanilla bean, split and seeds scraped

7 tablespoons all-purpose flour

3 sticks unsalted butter, at room temperature

1 1/2 cups superfine sugar (make your own by pulsing sugar in a food processor, measure after processing)

Combine the cream, milk, vanilla bean and seeds in a small saucepan and bring to a simmer over medium-high heat. Remove the vanilla bean and discard.

Make a thick paste with flour and a small amount of the milk mixture.  Add the flour paste to remaining milk mixture and cook, whisking constantly, until thickened to a paste, about 2 minutes. Scrape into a bowl, cover and refrigerate until very cold, at least 2 hours.

Combine the butter and sugar in the bowl of a stand mixer fitted with the whisk attachment and beat until the mixture is very fluffy and the sugar is totally dissolved, about 6 minutes. Add the cold paste, a few tablespoons at a time to the butter mixture and whip until light and fluffy.

Alton Brown loves quinoa

We went to the Alton Brown show last night and during the question/answer session, he was asked "what is your favorite food of the moment?"  Answer:  quinoa (keen-wah).

It was funny because I made quinoa for dinner before going to the show!

Quinoa salad, salmon,
sautéed spinach with bacon, and asparagus

Here's the delicious recipe adapted from Cooking Light, June 2015.

Quinoa Salad

1/2 cup uncooked quinoa
1/4 tsp salt
1/4 tsp pepper
1 cup quartered cherry tomatoes
1/4 cup finely diced red onion
1/3 cup chopped fresh basil leaves
1/4 cup red wine vinegar
1/4 cup extra-virgin olive oil
2 tablespoons capers, rinsed and drained
1/2 English cucumber, quartered lengthwise and thinly sliced crosswise (I use regular cucumber, quarter it lengthwise then cut the seeds out before slicing crosswise)

1. Cook quinoa according to package directions and pour in a large bowl.
2. Combine 3/4 teaspoon salt, 1/4 teaspoon ground black pepper, cooked quinoa, and remaining ingredients in a large bowl; toss gently to combine.  Taste and add more salt if needed.
3. If desired, gently stir cooked flaked salmon into salad.

Pan Seared Salmon

2 - 6 oz. salmon fillets with skin
salt
pepper
olive oil

1. Sprinkle salmon evenly with salt and pepper.
2. Heat a medium skillet over high heat. Add 1-2 tablespoons oil to pan.
3. Add fillet, skin side down; cook 2 minutes. Reduce heat to medium-high; cook 4 minutes or until skin begins to brown. Turn fillet; cook 2 minutes or until desired degree of doneness.

Easy Broiled Salmon

2 - 6 oz. salmon fillets with skin
salt
pepper
olive oil

1. Set oven to broil.
2. Cover a rimmed baking sheet with aluminum foil for easy cleanup.
3. Prepare salmon:  sprinkle salt and pepper over both sides of salmon fillets.  Drizzle olive oil over both sides of fillets and place fillets skin side up on prepared baking sheet.
4. Cook on top rack of oven about 6 in. from broiler for 4 min.  Turn fillet skin side down and cook 4 min.  Test that fish flakes easily with a fork or for your desired degree of doneness.  For salmon to fully cook through, you may want to cook a couple of minutes longer.  Salmon is delicious on the rare side and is done if it flakes even if the inside is translucent.  It will cook a bit more after removing it from the oven.

Gimme some sugar

Here's a cake I made for a friend using her requested recipe.  It is basically three layers of brownies with a cookie dough flavored buttercream filling and then topped with chocolate ganache.  I hope it was good!

Cookie Dough Brownie Cake

Adapted from: Lemon-Sugar

3 boxes of brownie mix
wax paper
cooking spray
3 - 8 inch round cake pans

Filling/frosting:
3 sticks of butter at room temperature
3/4 cup brown sugar
3 1/2 cups powdered sugar
1 cup flour
3/4 tsp salt
3 Tbs milk
2 tsp vanilla
1/2 cup mini chocolate chips

Ganache:
2/3 cup chocolate chips
1/2 cup heavy whipping cream

Prepare three 8 inch cake pans - it is important to line the pans with wax paper or parchment paper because brownies will stick if pans are not lined.  Spray bottom of pan with cooking spray, place wax paper in bottom and spray lightly.
Mix each brownie mix according to package directions for cake-like brownies.  Bake according to directions for 8" pan - this is usually the longest cooking time listed.  Remove brownies from oven and cool for 10 minutes and then turn out onto baking rack, remove wax paper, and continue to cool.

Prepare buttercream filling/frosting:
Combine butter and brown sugar and mix until well creamed.  In a separate bowl, sift powdered sugar, flour, and salt.  Add 1/3 of dry ingredients alternately with milk and vanilla until all ingredients are incorporated.  Divide filling into two bowls, add 1/2 cup mini chocolate chips in one bowl.  This bowl will be used for filling the cake.  The other will be used for decorating.

Prepare ganache:
Heat whipping cream in microwave for 30-45 seconds.  Remove from microwave and pour chocolate chips into hot cream.  Let sit 30 seconds for chocolate to melt.  Stir to combine.  Let ganache cool about 10 minutes or until it is the consistency you desire, it will thicken as it cools.

Assemble cake:
Place one brownie cake on serving plate, place small pieces of wax paper just under edges of cake so you can catch drips and slide the wax paper out from under the cake when you are done - this helps you keep serving plate clean.  Spread 1/2 filling over cake (filling has mini chips in it).  Place next brownie on top and spread remaining filling.  Place final cake on top and coat with ganache.  Gently push ganache to edges of cake and allow it to spill over.  Place frosting in a decorating bag with star tip and pipe borders on top and around bottom of cake, if desired. (Note: I put chocolate chips in all my filling so the chips got stuck in my piping bag star tip - that is why the cake pictured is not so nicely decorated - lesson learned!)