Cold Night Supper

It was a beautifully sunny and warm day but the nighttime can bring a chill.  Time to warm up with some vegetable beef chili.  I've made this for 20+ years, and I like it because I like dinner to include meat and vegetables.  This is like a full meal in a pot.

Beef and Vegetable Chili

Beef and Vegetable Chili

3/4 lb ground chuck
2 cups sliced mushrooms
1 cup chopped onion
1 cup diced yellow (or red) bell pepper
3 cloves garlic, chopped
2 1/2 cups diced zucchini (or mixture of zucchini and yellow squash)
1 1/2 cups water
1 cup diced carrots
2 1/2 Tbs. chili powder
1 Tbs. sugar
2 1/2 tsp ground cumin
1 1/2 tsp dried oregano
1/2 tsp salt
1/4 tsp pepper
32 oz. kidney beans
29 oz. no-salt added whole tomatoes coarsely chopped (or diced tomatoes)
16 oz. no-salt added tomato sauce

In a large Dutch oven, cook meat, mushrooms, onion, bell pepper, and garlic over medium high heat until browned, stirring to crumble meat.  Drain if necessary and return to pan.

Add remaining ingredients and bring to a boil.  Partially cover, reduce heat, and simmer 1 to 1 1/2 hours or until thickened.

Sugar Cookie Taste Testing

I've got a new recipe for sugar cookies that uses almond and vanilla flavorings and I like it.  Now if I can just get the cookies to bake at the right time and temperature to produce delicious results...

Sugar Cookies (with almond flavor)

1/2 cup butter, softened
1 cup sugar
1 egg
3/4 tsp almond extract
1/2 tsp vanilla extract
2 cups flour
1/4 tsp baking soda
1/4 tsp salt

Preheat oven to 325 degrees.  Cream butter and sugar.  Add egg, almond, and vanilla and mix well.  In a small bowl, whisk together dry ingredients then add to creamed mixture and mix until combined.  Turn half of dough onto lightly floured surface and roll out to 1/4" thick.  Cut into desired shapes and place cookies on parchment lined cookie sheet.  Bake 11-13 minutes or until you see a slight brown edge and bottom. Let pan cool on wire rack then remove cookies to wire rack to cool completely.

Iced Sugar Cookies with icing too thin

Icing

1 cup powdered sugar
1 Tbs milk
1 Tbs light corn syrup

Mix ingredients in a bowl.  Portion into smaller bowls to make desired colors.  After adding food coloring, check consistency.  If too thin, add more powdered sugar.  If too thick, add a tiny bit of milk.

Easy Asian

Here's a quick low carb meal, chicken lettuce wraps.  It was more like a plate of lettuce with meat topping in the end, but it was delicious.

Chicken Lettuce Wrap with Hibachi Zucchini 

Chicken Lettuce Wrap

1 head of butter lettuce, leaves cleaned and separated
1 Tbs vegetable oil
1 onion, diced
1 lb. ground chicken
2 garlic cloves, minced
1/4 cup hoisin sauce
2 Tbs soy sauce
1 Tbs rice wine vinegar
1 Tbs grated ginger
1 Tbs Sriracha
2 Tbs chopped cashews (or small can water chestnuts, chopped)
2 green onions, chopped
salt & pepper

Heat oil in pan over medium high heat.  Add onion and cook 3 minutes or until onions soften.  Add chicken and cook until browned, 3 minutes, stirring to crumble.  Drain oil and add garlic and cook 1 minute.  Stir in hoisin, soy sauce, vinegar, ginger and Sriracha and cook 1-2 minutes.  Stir in cashews (or water chestnuts) and green onions and season with salt and pepper to taste.

To serve, spoon chicken into lettuce leaves, taco style.

😋

Hibachi Zucchini

3 zucchini
1/2 onion (cut in half lengthwise)
1 Tbs sesame oil
1 Tbs ginger, minced
2 Tbs soy sauce
sesame seeds, toasted

Cut zucchini in half lengthwise then cut in half lengthwise again (if zucchini are large then cut into six long spears).  Cut the spears in half crosswise and set aside.  Cut the onion lengthwise in long slices and set aside.

Whisk together ginger and soy sauce and set aside.

Heat oil over medium high heat, add onions and stir.  Cook one minute then add zucchini.  Stir to coat with oil then let cook in a single layer undisturbed for 3 minutes to char on one side.  Stir and let cook another 3 minutes undisturbed.  Stir to caramelize all sides but don't overcook or zucchini will get mushy.  Reduce heat and pour in reserved sauce.  Cook 1 minute then remove from heat and sprinkle with sesame seeds to serve.

A Mexican Side Dish

I've been using a lot of fresh corn to make various mixed vegetable side dishes lately.  While visiting my son in California, he introduced me to this tasty twist on Mexican street corn.  It's fresh and delicious.

Mexican Street Corn Salad

Mexican Street Corn Salad

2 Tbs vegetable oil
4 ears of fresh corn, cut kernels off cob
salt to taste
2 Tbs mayonnaise
2 oz. Cotija (or feta) cheese, crumbled
1/2 cup finely sliced scallions
1/2 cup fresh cilantro, chopped
1 jalapeno, seeded and finely chopped
1 tsp finely chopped garlic
1 Tbs lime juice
1/4 tsp chili powder (or more to taste)

Heat oil in large skillet over medium high heat.  Add corn kernels and stir to coat with oil.  Sprinkle with salt.  Allow corn to sit undisturbed to char on one side, about 2 minutes, then stir.  Let cook another 2 minutes without stirring.  Continue to stir and cook corn until charred on all sides, about 10 minutes.  Pour into large bowl.

Add remaining ingredients to the bowl of corn and toss to mix thoroughly.  Taste and adjust seasonings with salt and chili powder.

Cookie Night!

When the cat's away, the mice will bake cookies.  I just spent a fun night baking with my BFF who watches The Great British Bake Off on Netflix so we had to make British favorites, biscotti and scones.  High tea anyone?

Chocolate Chip Scones, Chocolate Biscotti
and Cranberry Pistachio Biscotti

Chocolate Chip Scones

2 cups plain flour (8oz), sifted before measuring (plus more for working)
1 Tbs baking powder
1/2 tsp salt
1/4 cup sugar (plus more for sprinkling)
3/4 cup semisweet chocolate chips
1 1/4 cup heavy cream
3 Tbs butter, melted

     Preheat oven to 425° and line heavy duty baking sheet with parchment paper.  Sprinkle a generous amount of flour on a work surface for later use.
     Sift together the flour, baking powder, salt and sugar into a bowl.  Whisk to mix thoroughly.  Mix in chocolate chips and toss with fork.  Pour in cream and mix with fork just until mixture comes together.
     Transfer the sticky dough to the floured work surface and sprinkle dough lightly with more flour.  Knead the dough 10 times, pushing it away with the heel of hand, and folding it back over itself and giving a quarter turn each time.  If dough begins to stick, sprinkle with more flour.  Flip onto a well floured area then pat into a 9-inch disk.  Brush with melted butter then sprinkle with 2-3 Tbs. sugar.  Cut the dough into 12 pie-shaped wedges and transfer each to the prepared baking sheet, leaving 1 in. between wedges. 
     Bake 15-17 minutes, until tops are golden brown.  Serve warm or at room temperature.  Best eaten on the day they are baked.
😋

Chocolate Biscotti

2 cups flour
1/4 cup unsweetened cocoa powder
1 tsp baking soda
3/4 tsp salt
1/2 cup (1 stick) unsalted butter, softened
3/4 cup + 2 Tbs sugar
2 large eggs
2 tsp vanilla
1/4 cup sliced almonds
1 cup semi-sweet chocolate chips

     Preheat oven to 350° and line baking sheet with parchment paper.  Sprinkle a generous amount of flour on a work surface for later use.
     In a medium bowl, whisk together flour, cocoa, baking soda and salt and set aside.  In bowl of electric mixer, cream butter and sugar until light and fluffy, 1-2 minutes.  Scrape down bowl, add eggs one at a time, and mix until incorporated.  Beat in the vanilla and scrape down sides.  Add dry ingredients and mix until combined.  Stir in almonds and chocolate chips.
     Scrape the sticky dough onto the floured work surface and lightly dust the top of dough with flour.  Shape the dough into a ball and cut in half.  Roll each piece into a log then place on prepared baking sheet.  Form each piece into a longer log about 3/4 in. tall, 2 in. wide, and about 12 in. long allowing space between logs so they can spread while baking.  Bake 35 minutes or until firm to the touch.  Remove pan from oven for 5-10 minutes until just cool to the touch.  Cut the logs on a diagonal into 3/4 in. thick slices and turn the slices cut side down on the baking sheet.  Return to the oven for 10 minutes to dry out.  Remove from oven and let cool on pan.  (If desired, dip the bottoms and spread up one side with melted chocolate.)
😋

Cranberry Pistachio Biscotti 

1 3/4 cup flour
1/4 tsp salt
1 tsp baking powder
1/4 cup vegetable oil
3/4 cup sugar
2 tsp vanilla
1/2 tsp almond extract
2 eggs
1/2 cup dried cranberries
1 1/2 cups pistachios, roughly chopped

     Preheat oven to 325° and line baking sheet with parchment paper.
     In a small bowl, whisk together flour, salt and baking powder, set aside.
     In mixing bowl, combine sugar and oil and mix until well blended.  Add vanilla and almond extract.  Beat in eggs, one at a time, until blended.  Gradually add dry ingredients.  Stir in cranberries and pistachios by hand.
     On prepared pan, halve the sticky dough and spread into two long logs with space between.  Shape the dough with wet hands into two 12 inch long, 2 inch wide logs.
      Bake 35 minutes then remove from oven for 10 minutes.  Cut cool logs into 3/4 inch slices and lay slices on the parchment, cut side down.  Return to the oven for 10-15 minutes longer, or until cookies begin to dry.  Cool on baking sheet.

Dessert Week!

I've spent the last week eating way more desserts than anyone should eat.  Lots of celebrations I suppose.  Last night a friend stopped by to show me how to make cream puffs.  They turned out pretty good - the filling was the best!

Cream Puffs

First make pastry cream so it can cool in the refrigerator.  Next make choux pastry so the shells can cool on a wire rack.  Then make the whipped cream so you can lighten the pastry cream and fill the shells.  Finally melt some chocolate to top the sweet treats.

1. Vanilla Pastry Cream

2 cups whole milk
1/2 cup sugar
5 egg yolks
1/4 cup cornstarch
2 tsp vanilla
pinch of salt

Pour milk in a saucepan and cook over medium-high heat until tiny bubbles form, 180 degrees (do not boil).  Meanwhile in a separate bowl, whisk 1/2 cup sugar, yolks, and cornstarch.  When milk reaches temperature, slowly add the milk to the eggs while whisking constantly to temper the egg mixture.  Return the mixture to the pan and cook over medium-high heat, stirring constantly, for 1-2 minutes until mixture comes to a boil and thickens.  Pour the hot mixture into a bowl and mix in vanilla and salt.  Rub top of mixture with butter and then place plastic wrap directly on top to eliminate any skin from forming.  Place bowl in refrigerator to cool while making the pastry dough.

2. Choux Dough

5 oz. flour (1 cup)
pinch of salt
1 cup water
1/2 cup butter (1 stick)
5 eggs

Preheat oven to 400 degrees and line two baking sheets with parchment paper.  Have food processor ready.

Whisk flour and salt in small bowl to remove any lumps.

Place butter and water in saucepan and cook over medium-high heat until butter is melted.  Pour flour mixture in, all at once, and stir over medium-high heat for 2-3 minutes, until mixture is smooth and dough pulls away from pan.

Transfer dough to food processor and let cool for 5 minutes.

Add all the eggs to a bowl then dump the eggs, all at once, into the food processor and pulse until the mixture is smooth and eggs are fully incorporated.  Transfer the dough to a pastry bag fitted with a large tip and pipe small mounds, about 1 1/2" wide and 1/2" tall, onto parchment lined pans.  Wet your finger and press down the pointy tops.

Bake 22-25 minutes, until golden brown.  Remove from oven and quickly use a sharp tipped knife to cut holes in the top to allow steam to escape.  Move puffs to a wire rack and let cool completely before filling.

3. Whipped Cream

2 Tbs sugar
1/2 cup heavy whipping cream
1/2 cup chocolate chips

In a cold bowl with an electric mixer, whip cream and sugar until soft peaks form.

Remove chilled pastry cream from refrigerator.  Gently fold in the whipped cream to create a lightened pastry cream.  Fit a pastry bag with a small tip and fill with cream.  Pipe cream into pastry but do not overfill.  (Alternately cut the puffs in half and fill center with cream filling).  Melt chocolate chips according to package directions.  Pour melted chocolate into a pastry bag with a small tip cut out and drizzle chocolate over the top of the cream puffs.

Cream puffs are best eaten fresh.  Enjoy!

Pesto Salmon is Sooooo Easy

Here's a simple recipe that is delicious.  Thanks Publix!

Pesto Salmon with sautéd arugula and field pea and corn hash

Pesto Salmon

1 lb. salmon filet
1 Tbs. olive oil
1 Tbs. minced garlic
1/4 cup prepared pesto

Preheat oven to 350 degrees.  Lightly grease the bottom of a glass baking dish with olive oil.  Place salmon filet in the dish and rub with olive oil and salt and pepper both sides.  Place fish skin side down and top with garlic then spread a thin layer of pesto over top.  Bake for 12-15 minutes or until the fish flakes easily (internal temperature 145 degrees).

Rich Chocolate Birthday Cake!

I wanted to make a very chocolaty cake for my husband's birthday and this was definitely a good choice.  It's somehow light in texture yet fudgy.  (He doesn't really like nuts but I had a piece sprinkled with chopped pecans and a scoop of ice cream - divine!)

Sour Cream Fudge Cake with Chocolate Icing

Sour Cream Fudge Cake with Chocolate Icing

(from The Best Recipe)

Cake
1 cup cocoa powder
2 tsp. instant espresso or instant coffee
1 cup boiling water
1/2 cup sour cream
2 tsp. vanilla
1/2 lb. (2 sticks) unsalted butter, softened
1 3/4 cup sugar
2 eggs, room temperature
1 1/4 cup flour
3/4 tsp. baking soda
1/2 tsp. salt

Icing
9 oz. bittersweet or semisweet chocolate
8 Tbs. (1 stick) unsalted butter
1/3 cup light corn syrup

For the cake:  Heat oven to 350 degrees.  Grease two 9" cake pans with Crisco, cover bottoms of pans with wax paper round, grease with more Crisco then dust pans with flour and tap out excess.

Mix cocoa and instant coffee in a small bowl; add boiling water and mix until smooth.  Cool to room temperature then mix in sour cream and vanilla.

Beat butter at medium high until smooth and shiny, about 30 seconds.  Gradually sprinkle in sugar and beat until mixture is fluffy and white, 3-5 minutes.  Add eggs, one at a time, beating 1 min. after each addition.

Whisk flour, baking soda, and salt in medium bowl.  With mixer on low, add 1/3 of dry ingredients to batter followed by 1/3 of cocoa mixture and mix until almost incorporated.  Repeat procedure twice more.  Scrape down sides then mix about 30 seconds longer until batter looks satiny.

Divide batter evenly between prepared pans and spread batter to edges and smooth top.  Bake cakes until they feel firm in the center when lightly pressed and cake tester comes out with minimal crumbs attached, 23-30 minutes.  Transfer pans to wire rack and let cool in pans 10 minutes.  Run knife around pan sides and invert cakes onto rack, removing wax paper.  Reinvert cakes on to additional rack and cool completely before frosting.

For the icing:  Melt chocolate and butter in top of double boiler.  Stir in corn syrup.  Set top of double boiler over large bowl of ice water, stirring chocolate occasionally, until icing is thick enough to spread. 

Assemble and frost cake.

Moussaka Not Mufasa

A new version of the Lion King is being released in 2019.  In honor of the movie, I made Mufasa Moussaka tonight. 😋 Actually, I smelled it cooking while shopping at Publix, so here's my version, a combination of Publix and Bobby Flay.

Moussaka

Moussaka

1 eggplant
1 1/2 tsp. kosher salt
1 sweet onion, chopped
1 Tbs. olive oil
2 tsp. cinnamon
1 tsp. dried oregano
1/2 tsp. pepper
1 lb. ground beef
1/4 cup red wine
1 1/2 cups chunky pasta sauce
cooking spray
1/4 cup panko crumbs

Bechamel Sauce:
3 Tbs. butter
1/4 cup flour
1 1/4 cup milk
1 bay leaf
1/8 tsp. grated nutmeg
1 large egg yolk
1/4 cup goat cheese
1/2 cup grated parmesan
1 tsp. lemon zest

Prepare eggplant:  Remove ends of eggplant and slice lengthwise in 1/2" slices.  Sprinkle both sides of each slice with salt and place in a colander.  Let sit 30 minutes so salt can draw out moisture.  Using paper towels, wipe moisture and salt off both sides and lay slices on dry paper towels in preparation for baking.  (Press out more moisture with dry paper towels if desired).  Brush both sides of slices with olive oil slices and place on a baking sheet.  Cook under a broiler for 2-3 minutes.  Flip slices and cook 1 minute longer.  Set aside eggplant for final assembly.

Preheat oven to 350 degrees. 

Prepare meat sauce:  Heat oil in a large skillet over medium heat.  Add onions and sauté until onions are tender, about 5 minutes.  Stir in cinnamon, oregano, pepper and 1/2 tsp. kosher salt and cook 1 minute.  Add  ground beef and cook until no pink remains, 4-5 minutes, stirring meat to crumble.  Add wine and pasta sauce and simmer on low for 10 minutes, stirring occasionally.  Meanwhile cook bechamel sauce.

Prepare bechamel sauce:  Melt butter in a clean skillet over medium heat.  Sprinkle flour over butter and whisk constantly for 2-3 minutes until pale and smooth.  While continuously whisking, add milk and bay leaf and cook until thickened.  Remove the bay leaf and season with nutmeg and salt and pepper as desired.  Let cool 5 minutes.  In a small bowl, combine egg yolk, goat cheese, lemon zest and parmesan.  Whisk into bechamel sauce until smooth.

Assemble and cook: Spray cooking spray in an 11"x7" (or 9" square pan).  Sprinkle panko crumbs evenly on bottom of pan.  Place half of the prepared eggplant slices on bottom of pan.  Spread meat sauce over eggplant and top with remaining eggplant.  Spread prepared bechamel sauce over top.  Sprinkle with additional parmesan, if desired.  Cook 40-45 minutes.  Let cool 10 minutes before serving.

Hoisin Sauce Makes It Delicious

Tonight I was working on a "bowl" idea since restaurants are now beginning to serve mixed veggies, meat and starch in bowls, which I love.  I had fresh salmon and Brussels sprouts on hand.  I put some rice in the rice cooker and got busy creating this Asian meal layering rice then vegetables then salmon with a drizzle of the hoisin marinade.

Hoisin salmon and Brussels rice bowl

Hoisin Salmon

2 Tbs hoisin sauce
1 Tbs brown sugar
1 Tbs soy sauce
1 Tbs rice vinegar
1 Tbs sesame oil
1 tsp grated fresh ginger
1/8 tsp red pepper
4 salmon filets
1/4 tsp salt
2 Tbs sliced green onions

Heat oven to 400 degrees.

Combine hoisin sauce, brown sugar, soy sauce, vinegar, sesame oil, ginger, and pepper in a small bowl.  (Set aside 2 Tbs. of the sauce to use for drizzling over finished dish.)

Coat a baking dish with cooking spray, place salmon filets in dish and sprinkle with salt.  Cover fish with sauce.  Bake 15 minutes, basting occasionally.  (While fish cooks, sauté vegetables.) Top salmon with green onions.

Sautéed Brussels Sprouts and Carrots

1 lb. Brussels sprouts
2 medium carrots
1/2 large onion
1 Tbs. vegetable oil
salt

Prepare Brussels sprouts by washing, trimming stem, and removing outer leaves.  Peel carrots and remove outer skin of onion.  In a food processor with grater attachment, grate all vegetables and combine.

Heat oil in a large skillet over medium high heat.  Add vegetables and sauté stirring occasionally.  Add salt to taste.

Assemble Bowl:

In a bowl, add rice, then vegetables and top with salmon.  Pour a bit of reserved sauce over all and top with green onions.

Groom's Cake - a Family Tradition

Today I'm practicing baking a groom's cake for my son's wedding next month.  I only make these cakes every few years for the weddings of family members, so I have to practice before the big event.  Grandmother owned a bakery and had talents well beyond mine, but I have tired to continue her Groom's cake tradition.  This recipe makes one pound cake (10" tube pan).

Chocolate pound cake

Chocolate Pound Cake

3 cups flour (13 oz)
1/2 cup cocoa powder (1.5 oz)
1/2 tsp. salt
1/8 tsp. baking soda
1/2 tsp. baking powder
2 sticks butter, softened (1/2 lb.)
1/2 cup Crisco shortening, room temperature (3.6 oz)
3 cups sugar (1 lb. 6 oz.)
5 eggs, room temperature
1 cup milk, room temperature
1 Tbs. vanilla

All ingredients should be at room temperature.  Grease and flour a large tube pan.  Heat oven to 350 degrees.

Sift flour, cocoa, salt, baking soda and baking powder together three times and set aside.  Combine milk and vanilla and set aside.

In large bowl of stand mixer, combine butter, shortening and sugar and mix at medium speed for 9 minutes, scraping down sides occasionally.  Add eggs, one at a time, until well blended.  Alternately add flour mixture and milk mixture, beginning and ending with flour, blending well after each addition.

Pour into tube pan and smooth out top.  Bake at 350 degrees for 1 hour.  Test cake for doneness, a skewer should come out clean and top should spring back when pressed.  Cool in pan on wire rack for 10-15 minutes then turn out onto wire rack and cool completely.

(I frosted this cake with Chocolate Buttercream)

Groom's Cake Notes:
4"x4"x4" pan = 4 cups full, used 2/3x4= 2 2/3 cup batter, cooked 1 hr 15 min, 207 degrees internal temp
6"x6"x4" pan = 10 cups full, used 2/3x10= 6 2/3 cup batter, cooked 1 hr 30 min, 206 degrees internal temp (probably need to reduce oven temp)
10"x10"x4" pan = 26 cups full
14"x14"x4" pan = 48 cups full

1 cup batter = 8 oz.

Valentine's Cookies

Here's an easy sugar cookie recipe so you can get right to the Valentine's cookie decorating.  It is one of the recipes we use for our annual Christmas Cookie party so I know it's a good one.  And it is the most simple cutout cookie recipe I have ever used.  This is the one to use if the kids are helping in the kitchen.

Sugar Cookies with Decorating Icing
and Colored Sugar Sprinkles

Sugar Cookie Cutouts

2 eggs
1 cup sugar
1 tsp. vanilla
1/2 cup butter or margarine, melted and cooled a bit
2 3/4 cup self rising flour*
parchment paper

Preheat oven to 350 degrees.

In a large bowl, mix eggs, sugar, and vanilla.  Add butter.  Slowly add flour until just combined.  Divide dough in half and form two disks.  Wrap one disk in plastic wrap while working with other.

Cut two large pieces of parchment paper.  Sprinkle one disk with flour on both sides then place on a piece of parchment paper.  Place other piece of parchment on top.  Use rolling pin to roll out dough, stopping frequently to peel off parchment, sprinkle dough with flour as needed, and flip over and repeat the process.  (You don't want to roll out dough real thin only to find out it is stuck to the parchment.)  Once you have it rolled out as thin as you want (approx. 1/4 inch), make sure it is not stuck to either piece of parchment and then place dough with parchment on a cookie sheet and into the freezer for 5 minutes.  Remove dough from freezer and cut out cookies as desired, reserving scraps. (These cookies puff up so don't use intricate cookie cutters.)  Repeat with second disk. You can re-roll scraps to make additional cookies.

Place cutout cookies on parchment lined cookie sheet and bake at 350 degrees for 10-12 minutes. 


*Self Rising Flour (I didn't have self rising flour so I made 3 cups using recipe below then used the 2 3/4 cups in recipe and the rest for dusting as needed.)
approx. 3 cups self rising flour = 3 cup plain flour + 4 1/2 tsp. baking powder + 3/4 tsp. salt - whisk together then measure amount needed

Quick Fix Meal

I keep lots of fresh and frozen food on hand to cook up some delicious meals without any planning.  Tonight I wanted to make a simple one dish meal because I had to leave before dinnertime for a class.  Originally I was going to make mushroom risotto, then changed my mind to shrimp pasta so I thawed some shrimp.  As I was cleaning up my newspaper from the table, I noticed a recipe for Butternut Squash and Coconut Shrimp soup which sounded even better.  It sure pays to keep all varieties of food available!

Butternut Squash and Coconut Shrimp Soup

1 Tbs. peanut or canola oil
1/2 cup chopped onion
1 clove garlic, chopped
2 tsp. fresh ginger, finely chopped
2 tsp. red curry paste, or more to taste
2 tsp. brown sugar
1/2 tsp. salt
1 medium butternut squash, peeled and cut into 1 inch cubes (about 4 cups)
1 bunch of kale, washed and torn into pieces, discarding stems
2 cups chicken broth
1 (14 oz) can coconut milk
1 tsp. lime zest
juice from one lime
1 lb. medium shrimp, peeled and deveined
1/4 cup chopped fresh cilantro
1-2 Tbs. chopped fresh basil (if desired)
1/4 cup unsweetened coconut, toasted (if desired)

Heat oil in a large soup pot over medium-high heat.  Add onion and cook until onion is translucent.  Add garlic and ginger and cook 30 seconds.  Add curry paste, brown sugar and salt and cook 1 minute.  Stir in butternut squash, kale, broth, coconut milk, lime zest, and lime juice and bring to a boil.  Reduce heat and simmer until squash is tender, 15-20 minutes.

Stir in shrimp and simmer until just cooked through, about 3 minutes.  Remove from heat and stir in cilantro and basil.  Top with coconut and serve.

Yummy and Light Asian Night

Once again I've got salmon.  The easiest protein to cook and quite healthy so we eat it weekly.  Tonight I looked back at an old post and decided to go for Asian Salmon in Foil.  I didn't have tons of fresh veggies but did have a pound of green beans that needed to be used.  I found an Asian themed version that was delicious.  A simple meal of fish, green beans and rice was yummy!

Sesame Green Beans with Asian Salmon and Rice

Sesame Green Beans

1 lb. green beans, tips trimmed
1 Tbs. peanut oil (or vegetable oil)
1 tsp. sesame oil
2 garlic cloves, minced
1/2 tsp. crushed red pepper
1 Tbs. soy sauce
1/2 tsp. toasted sesame seeds*

Bring a large saucepan of water to a boil.  Plunge beans into water and cook 5 minutes.  Drain beans and run cold water over to stop the cooking.  Set aside to drain thoroughly.

Heat peanut oil in large skillet over medium-high heat and add sesame oil, garlic, and red pepper.  Cook 30 seconds then add beans and soy sauce.  Cook 2 minutes or until heated through.  Sprinkle with sesame seeds and toss to coat.

*To toast sesame seeds, place in a non-stick skillet over medium high heat and cook, shaking pan frequently, until seeds begin to turn brown.  Immediately remove from hot pan.

Delicious Chocolate

Who doesn't love chocolate?  I especially love a vanilla cake with deep chocolate icing.  Here's a good recipe from my local newspaper.

Chocolate Sour Cream Frosting

Chocolate Sour Cream Frosting

12 oz. milk chocolate chips
9 oz. semisweet chocolate chips
2 Tbs. light brown sugar
1/8 tsp. salt
1 tsp. vanilla
3 Tbs light corn syrup
1 1/2 cups sour cream

Melt chocolate chips in a large bowl according to package directions.
In a large bowl, whisk together the brown sugar, salt, vanilla and corn syrup.  Stir in the sour cream with a few strokes.  Add the melted chocolate.  Stir until no sour cream streaks remain and it's very smooth.  Let it stand at room temperature for an hour to thicken, if desired.

😀

Fluffy Chocolate Buttercream

1 1/4 cups bittersweet chocolate chips
2 Tbs. light corn syrup
3-4 Tbs. heavy cream, divided
3/4 cup unsalted butter, softened
1/4 tsp. salt
4 cups powdered sugar, divided
1/2 tsp. vanilla

Place chocolate chips, corn syrup, and 3 Tbs. heavy cream in a large bowl and microwave on high 1 min., stirring every 15 seconds, until smooth.  Let stand at room temperature for 10 minutes.

In a stand mixer bowl, combine butter, salt, 2 cups powdered sugar and vanilla and beat on low until smooth.  Beat in chocolate mixture on low until smooth.  Beat in remaining 2 cups powdered sugar and, if needed, remaining 1 Tbs cream, 1 tsp at a time until spreadable consistency is reached.

Cauliflower again?!

The cauliflower industry must make all their money in January because it's the month of resolutions.  I am trying to eat less potatoes, rice and pasta so obviously cauliflower is the answer.  I even picked up a bag of riced cauliflower on sale so it saved me a step in preparation.  This recipe was good.  I've made it before and I'll make it again... probably next January!

Cauliflower rice, sea bass and sautéed spinach

Cauliflower Rice (from Whole 30 cookbook)

1 large head cauliflower, cut into florets
3 Tbs butter (or ghee if following Whole 30 diet)
1/2 onion, finely chopped
1 carrot, peeled and finely chopped
2 cloves garlic, minced
1/2 cup chicken broth
1 Tbs minced cilantro
salt & pepper

Place half the cauliflower florets into food processor and pulse 15-20 times or until it looks like rice.  Repeat with remaining florets and set aside.

In large skillet, melt butter over medium heat then add onion and carrot.  Cook until onion is translucent, about 2-3 minutes.  Stir in garlic and cook about 1 minute.  Add riced cauliflower and mix.  Add chicken broth and cover the pan with a lid to steam for 10 minutes or to desired consistency.  Remove pan from heat and add cilantro.  Salt and pepper to taste.

I Like Big Pans and I Cannot Lie

I am queen of pan-frying and I love big pans.  Some women are obsessed with shoes or clothes, I'm obsessed with kitchen tools and frying pans are near the top of the list.  I have several Calphalon non-stick pans, a few stainless steel,  ceramic, and cast iron.  I prefer non-stick but I suppose they all have their purpose.  My favorite size skillet is 12" but I also use my 14" pan more than I use the 8" or 10".  Today I'm making my basic pan-fried chicken recipe which I make multiple times per week, just with different sauces or toppings. The key is a hot pan with just enough oil to keep the chicken from sticking (that's where non-stick pans help you out).  It's the most basic and delicious chicken you've ever had.

Pan-fried chicken with Fall Vegetable Hash

Pan-fried Chicken Breasts

large skillet (big enough to hold all 4 pieces of chicken)
2 Tbs olive oil (or more as needed for frying)
4 chicken cutlets (made from two boneless chicken breasts, sliced in half lengthwise)
wax paper
salt & pepper
1/2 cup flour

Heat olive oil in skillet over medium high heat.  Place chicken cutlets on wax paper on counter.  Place another piece of wax paper over cutlets.  Using a meat mallet, pound chicken cutlets to uniform thickness (approx 1/2 inch).  Discard top piece of wax paper.  Salt and pepper chicken on both sides.  Coat each piece of chicken with flour and shake off excess.

Test the oil in skillet, take a pinch of flour and drop in oil.  If it sizzles then oil is ready.  Place all 4 pieces of chicken in skillet and cook undisturbed for 3 minutes until lightly brown.  Shake pan to make sure the chicken is not stuck and it slides easily (if not you may need more oil or your pan may not be hot enough).  Turn and cook 2-3 more minutes until browned and cooked through.

Another Southern Favorite

For Christmas I received a bag of stone ground white corn grits so I decided to make a Southern favorite that I've never made, Shrimp and Grits.  I've eaten plenty of shrimp and grits all around the South and I know a good one when I taste one, but I've never made my own because I generally don't cook grits.  Let's face it, grits really are not a healthy food choice and then to make them delicious you add butter and cheese.  Well, healthy food aside, I pulled out my Paula Deen & Friends cookbook and got started.

Shrimp & grits with sautéed spinach

Shrimp and Grits (for 2 people)

1/2 cup stone ground grits
2 1/4 cups chicken stock
salt and pepper
2 Tbs butter
1 cup shredded sharp cheddar cheese
2 slices thick bacon (like Wright brand)
1 red bell pepper, diced
1/2 cup sliced green onions, white and green parts separated
1 lb. medium shrimp, peeled and deveined, rinsed and dried
1 clove garlic, chopped
1 Tbs lemon juice
1 Tbs chopped fresh parsley

(Note:  Prepare sautéed spinach (below) if you want to add a green vege to this dish.)

In a medium saucepan, bring chicken stock to a boil.  Add grits and stir with a whisk.  Reduce heat to simmer, cover and cook, stirring occasionally, until liquid is absorbed and grits are done, approx. 30 min. (or according to grits package).  Remove from heat and stir in butter and cheese.  Add salt and pepper to taste.  Keep covered until ready to serve.

While grits cook, chop bacon into thin strips to make bacon lardons. Fry the bacon in a large skillet over medium heat until fat is rendered. Remove bacon to drain on a paper towel, reserving grease in skillet.  Add bell pepper and white part of onion to skillet and cook over medium heat for 2 minutes.  Add shrimp and sauté until pink, about 3 minutes.  Add garlic and cook 30 seconds.  Add lemon juice, green part of onion, and parsley to skillet then remove from heat.

Pour grits into serving bowl.  Pour shrimp over grits and top with bacon bits.  (I added sautéed spinach)

Sautéed Spinach

1 thick slice bacon (like Wright brand)
1 Tbs olive oil
1/4 cup chopped onion
1-9 oz. bag spinach
salt & pepper

Add olive oil and bacon to large skillet and cook over medium heat until bacon is done.  Remove bacon to drain on paper towel, reserving grease.  Add onion to grease in hot skillet and cook 2 minutes.  Add spinach to skillet, stirring often, and cook until wilted, about 3-5 minutes.  Add salt and pepper to taste.

Happy New Year!

2019 here we come!  Time for a good 'ol Southern New Year's day meal of pulled pork, black-eyed peas, greens and cornbread.  Pork is considered a sign of prosperity because pigs root forward (don't eat chicken, they scratch backwards), peas symbolize coins or wealth, greens symbolize money, cornbread symbolizes gold.  I guess we are all set for the year ahead! 

(Note:  If you want to get all your luck in one pot, try this easy recipe from Publix for Lucky Pork and Beans - it was really good.)

A rich meal!
pulled pork, black-eyed peas, mixed greens & cornbread

Mixed Greens

1 bunch collard greens
1 bunch kale
2 thick slices bacon, cut into thin strips
2 Tbs bacon grease or vegetable oil
1 yellow onion, chopped
2 garlic cloves, chopped
1/2 tsp salt
1/4 tsp pepper
2 cups chicken or vegetable broth

Wash greens well and tear into bite sized pieces, discarding stems.  Rinse again to make sure all dirt is removed.  In a large dutch oven, cook bacon at medium heat until beginning to brown.  Add bacon grease or oil to pan then add onion and cook until softened, about 4 minutes.  Add garlic and cook 1 minute.  Add greens, salt, pepper and broth.  Cover pot and bring to a boil for 2-3 minutes.  Remove lid, greens should have softened and greatly reduced in volume.  Stir greens, turn heat to simmer, and cook for an hour or until desired tenderness.  Taste and adjust seasoning as needed.