Today is the first rainy, thunderstorm day in Los Angeles! I craved pumpkin soup!
A pumpkin is a squash fruit that grows as a gourd from a trailing vine and I heard on the news that there was a shortage this year due to global warming. I certainly don’t believe that from all the amazing varieties I have seen so far this fall. Toasted pumpkin seeds are an autumn stable in my household and the basic pumpkin puree can eliminate the can for simple freshness. Sweet or savory enjoy these harvest favorites.
Toasted Pumpkin Seeds
1 1/2 cups pumpkin seeds
2 tsp. melted butter or oil (olive oil or vegetable oil work well)
Salt to taste
Options To Taste:
Garlic powder
Cayenne pepper
Seasoning salt
Cajun seasoning blend
Pre-heat oven to 400.
While it's O.K. to leave some strings and pulp on your seeds (it adds flavor), clean off any major chunks. Toss pumpkin seeds in a bowl with the melted butter or oil and seasonings of your choice. Spread pumpkin seeds in a single layer on baking sheet. Bake for about 45 minutes, stirring occasionally, until golden brown.
Basic Pumpkin Puree
1 4-lb. pumpkin
1-cup water
Preheat the oven to 350 degrees. Split the pumpkin in half and seed it.
Remove the stringy fibers by scraping the insides with a metal spoon.
Place the two halves cut side down in a roasting pan along with 1 c. water. Bake the pumpkin until meltingly tender, about 90 minutes. Scoop the flesh out of each pumpkin half. Puree in a food processor fitted with a metal chopping blade. Use as needed.
Pumpkin and Gruyere Soup
One 5-6 pound pumpkin
1/4-cup butter
1 onion, finely chopped
6 cups chicken or vegetable
2 cups heavy cream
Zest of one orange
Juice of one orange
Juice of one lemon
1 inch fresh ginger, finely chopped
1-pound Gruyere cheese, shredded
Cut pumpkin in half, Scoop out and strings and seeds.
Cut away the hard peel and coarsely chop the flesh. In a large soup pan melt the butter over medium heat. Add the onion and sauté 5 minutes. Add the stock and pumpkin and bring to a boil. Reduce heat, cover and simmer until pumpkin is tender. About 45 minutes. Blend or process the soup. Return the puree to pot and stir in the cream, orange, lemon, ginger. Reserve a little cheese for garnish (perhaps with some fresh sage) Sprinkle into the soup. Stir over low heat until cheese melts. Serve immediately.
Pumpkin Risotto
3 Tablespoons butter
1-tablespoon olive oil
1 onion, diced
4 cloves garlic, minced
1 ½ cups Arborio rice
1 cup diced pumpkin
3 to 4 cups hot vegetable stock
½ cup Parmesan cheese, grated
Salt and pepper to taste
Fresh Sage for garnish
Heat butter and oil together in a large saucepan. Sautee the onion and garlic. Add the rice and cook, stirring until the rice is coated in the oil mix about 1 minute. Stir in the pumpkin. Pour over 1 cup of the hot stock.
Cook, stirring often until the liquid is almost all absorbed. You don't want the liquid to be boiling in with the rice, just a gentle simmer. Continue stirring and adding stock one cup at a time until the stock is all absorbed and the rice is tender about 20 minutes. Stir in the Parmesan cheese. Serve immediately.
Pumpkin Soufflé
6 eggs, separated
¾ teaspoon cream of tartar
½ cup sugar
½ cup pumpkin puree
1-teaspoon pumpkin pie spice
Spray 4 soufflé dishes with bakers joy. All the way to the top and over the sides in large bowl, beat egg whites with cream of tartar until foamy. Add sugar 2 tablespoons at a time, beating constantly until sugar is dissolved and whites are glossy and stand in soft peaks. Set aside. Beat egg yokes until thick and lemon-colored. Thoroughly fold in pumpkin and spice. Gently fold yolk mixture into beaten whites. Spoon into prepared dishes. Place cups in baking pan. Fill pan with very hot water to within 1/2 inch of top of dishes. Bake in preheated 375 oven until puffy and delicately browned, about 15 to 20 minutes
Pumpkin Cheesecake Bars
1-cup flour
¼ cup brown sugar
1 stick butter
½ cup pecans, chopped
Blend in a food processor until a ball forms. Press in 8x8 pan sprayed with bakers joy. Bake 350 degrees for 15 - 20 minutes and cool slightly.
8 oz. cream cheese
½ cup sugar
2 eggs
½ cup pumpkin puree
1-teaspoon vanilla
1/4-teaspoon nutmeg
½ teaspoon ginger
½ teaspoon cinnamon
Blend until smooth and pour over crust. Bake 350 degrees for 35-40 minutes or until set. Cool and cut into bars.
Monday, September 29, 2008
Saturday, September 20, 2008
Edible Art
Just what is edible art? Well, the possibilities are as limitless as your imagination. It can be as simple as a necklace made with florist wire and marshmallows. (Or pipe cleaners for the little ones. It can be a beach scene on a cupcake using blue frosting for the ocean, smashed graham crackers for the sand, a piece of fruit strip gum for the beach chair and a cocktail umbrella to put it all together. My personal journey into this creative space came on my daughter Emma’s second birthday. Part birthday cake and part activity I set a group of two and three year olds over a plastic covered picnic table in my back yard with cup cakes and frosting and sprinkles! Some diligently labored over their masterpieces, while others ate a bit, sprinkled a bit and then raced back into the comfort of our sand box! I have since done many edible art birthday parties. I have even done some workshops. Many times I have found that some adults love to find their inner child by creating something colorful and tasteful. We graduated this year to a cake sculpture that was more amazing than anything I could have come up with. I even got a bit of ten year old attitude while trying to explain the proper way to hold a pastry bag! After all they have been doing variations for 8 years! Here are a few tips to making a successful edible art party. For the small children, one cupcake each and individual bowls of frosting and sprinkles for each child. The plastic plates that have sections are perfect. As they get older you can start experimenting with sculptures. I get about 20 bowls and fill them with candy. Shapes, colors and variety are most important. (The 99-cent store is great for this.)
Then I pre- fill pastry bags with chocolate icing and at least 4 different colors. I bake a half sheet cake as the base and then many different cakes, mini cakes and cupcakes. I have formatted the recipes below into a cake and cupcakes, but you can use whatever pan shape you like. Or double the recipes if you are making many cakes. You can always use a box mix. I have given some amazing frosting recipes, but a simple way to go is 1-cup vegetable shortening to 2 cups confectioners’ sugar adding milk to get the consistency. It is very sweet and the kids are happy with this. And you can add food coloring in small batches to have lots of color. To hold the sculpture in place you can use colorful toothpicks, lollypops, cocktail umbrellas or mini pinwheels. I have found that no matter what I plan or how I try to direct the kids if I just step back and let them do it they come up with something so much better than I could have even dreamed of. This makes my job so easy!
Golden Layer Cake
1 1/2 cups flour
1/4-teaspoon salt
1-teaspoon cream of tartar
1/2-teaspoon baking soda
1 1/2 sticks butter
1-cup sugar
8 large egg yolks lightly beaten
1/2-cup milk
1-teaspoon vanilla
Spray 2 8- inch cake pans with bakers joy. Pre-heat oven to 350. Whisk together flour, salt, cream of tartar, and baking soda. Cream butter and sugar until well blended. Add beaten egg yolks slowly beating constantly as they are added. Alternately add the flour mixture and milk beating after each addition, beginning and ending with the flour. Stir in the vanilla. The batter will be thick. Divide the batter between the two pans and smooth out the tops. Bake until the tops are golden brown and a cake tester comes out clean about 25 minutes. Cool completely on a rack.
Chocolate Cupcakes
6 ounces unsweetened chocolate
2 cups sugar
1 1/2 cups flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1-cup hot brewed coffee
1/2-cup sour cream
1/2-cup canola oil
2 large eggs, lightly beaten
Preheat the oven to 350°F. Line 16 muffin cups with liners.
Melt the chocolate in a double boiler over boiling water. Remove the pan from the heat.
Whisk the sugar, flour, baking soda, and salt together into a large bowl. In a medium bowl, whisk together the hot coffee, sour cream, and canola oil. Gradually whisk in the eggs, and then stir in the chocolate. Add the wet ingredients to the dry ingredients and stir until all the ingredients are smoothly blended.
Fill the cupcake liners about two-thirds full. Bake until a toothpick inserted in the center of a cupcake comes out clean, 20 to 25 minutes. Cool completely on a wire rack.
Chocolate Frosting
12 ounces unsweetened chocolate
1 1/2 cups evaporated milk
2 cups confectioners’ sugar
1/4-teaspoon kosher salt
Melt the chocolate in a double boiler over boiling water. Place the milk, sugar, and salt in a medium bowl and stir until the sugar is dissolved, about 2 minutes. Add the chocolate in a slow stream and mix until thoroughly blended.
Butter Cream
2 sticks butter, softened
4 large egg yolks
1/4-teaspoon salt
1 teaspoon Vanilla
3-4 cups confectioners’ sugar
Cream the butter until smooth then add the egg yolks one at a time, beating after each addition. Add the salt and vanilla and a little of the sugar and beat until smooth. Gradually beat in additional sugar until butter cream is a desired consistency. Add milk to thin and chill to thicken.
Then I pre- fill pastry bags with chocolate icing and at least 4 different colors. I bake a half sheet cake as the base and then many different cakes, mini cakes and cupcakes. I have formatted the recipes below into a cake and cupcakes, but you can use whatever pan shape you like. Or double the recipes if you are making many cakes. You can always use a box mix. I have given some amazing frosting recipes, but a simple way to go is 1-cup vegetable shortening to 2 cups confectioners’ sugar adding milk to get the consistency. It is very sweet and the kids are happy with this. And you can add food coloring in small batches to have lots of color. To hold the sculpture in place you can use colorful toothpicks, lollypops, cocktail umbrellas or mini pinwheels. I have found that no matter what I plan or how I try to direct the kids if I just step back and let them do it they come up with something so much better than I could have even dreamed of. This makes my job so easy!
Golden Layer Cake
1 1/2 cups flour
1/4-teaspoon salt
1-teaspoon cream of tartar
1/2-teaspoon baking soda
1 1/2 sticks butter
1-cup sugar
8 large egg yolks lightly beaten
1/2-cup milk
1-teaspoon vanilla
Spray 2 8- inch cake pans with bakers joy. Pre-heat oven to 350. Whisk together flour, salt, cream of tartar, and baking soda. Cream butter and sugar until well blended. Add beaten egg yolks slowly beating constantly as they are added. Alternately add the flour mixture and milk beating after each addition, beginning and ending with the flour. Stir in the vanilla. The batter will be thick. Divide the batter between the two pans and smooth out the tops. Bake until the tops are golden brown and a cake tester comes out clean about 25 minutes. Cool completely on a rack.
Chocolate Cupcakes
6 ounces unsweetened chocolate
2 cups sugar
1 1/2 cups flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1-cup hot brewed coffee
1/2-cup sour cream
1/2-cup canola oil
2 large eggs, lightly beaten
Preheat the oven to 350°F. Line 16 muffin cups with liners.
Melt the chocolate in a double boiler over boiling water. Remove the pan from the heat.
Whisk the sugar, flour, baking soda, and salt together into a large bowl. In a medium bowl, whisk together the hot coffee, sour cream, and canola oil. Gradually whisk in the eggs, and then stir in the chocolate. Add the wet ingredients to the dry ingredients and stir until all the ingredients are smoothly blended.
Fill the cupcake liners about two-thirds full. Bake until a toothpick inserted in the center of a cupcake comes out clean, 20 to 25 minutes. Cool completely on a wire rack.
Chocolate Frosting
12 ounces unsweetened chocolate
1 1/2 cups evaporated milk
2 cups confectioners’ sugar
1/4-teaspoon kosher salt
Melt the chocolate in a double boiler over boiling water. Place the milk, sugar, and salt in a medium bowl and stir until the sugar is dissolved, about 2 minutes. Add the chocolate in a slow stream and mix until thoroughly blended.
Butter Cream
2 sticks butter, softened
4 large egg yolks
1/4-teaspoon salt
1 teaspoon Vanilla
3-4 cups confectioners’ sugar
Cream the butter until smooth then add the egg yolks one at a time, beating after each addition. Add the salt and vanilla and a little of the sugar and beat until smooth. Gradually beat in additional sugar until butter cream is a desired consistency. Add milk to thin and chill to thicken.
Thursday, September 18, 2008
The Lighter Side Of Fall
As I am writing the northwest winds are gently pushing heavy grey clouds as we all run for shelter from the fall thunderstorm and then I woke up sweating from the hot September sun! It is hard to think of rich autumn dishes when you have to put on a hat and massive amounts of sunscreen to walk the morning open-air market. I have been playing with the bounty of fall flavors in salads! As we move out of the summer we can play with a large variety of pears, apples, citrus fruits and rich lettuces. The pairing of nuts and cheese makes them different from any other time of the year. Enjoy the lighter side of fall that goes with our Southern California climate and lifestyle. These recipes serve 6-8.
Roasted Beet Salad
1 pound beets, washed, steams trimmed 1/2 inch above beetroot
1-tablespoon horseradish
6 Sage leaves, sliced
Pinch salt and pepper
8 ozs goat cheese
Place beet in a tightly covered casserole dish. Pour enough water to cover 1/2 inch at the bottom. Roast at 350 for 2 1/2 hours. It is cooked when the skin is slightly wrinkled and removes easily with your fingers. Remove from oven and as soon as they are cool enough to touch, remove skin and cut into about 8 1/4 inch pieces. While still warm mix well with horseradish, sage, salt and pepper. Chill for at least 2 hours. Mix well again. Add the crumbled goat cheese. Mix and serve.
Crab Salad in Endive Leaves
4 tablespoons white wine vinegar
2 tablespoons Dijon mustard
1 sprig each oregano and thyme
1 teaspoon old bay seasoning
2/3-cup olive oil
24 ounces crabmeat, drained, picked over
6 heads Belgian endive, trimmed, separated into spears
Whisk the vinegar, mustard, oregano, thyme and old bay in a large bowl to blend. Gradually add oil. Add the crabmeat and toss gently to coat.
Arrange the endive spears on a platter. Spoon the crabmeat atop the endive spears.
Mix Baby Greens, Pine Nuts and Pomegranate Vinaigrette
6 cups mix baby greens
6 tablespoons olive oil
3 tablespoons Dijon Mustard
6 tablespoons pomegranate vinegar
Clove of garlic, chopped
Salt & pepper
1/4-cup Pomegranate seeds
1/4 cup Pine nuts
Place pine nuts in a skillet & toast them over a moderate heat until golden brown. Stir constantly, set aside. Place washed mix greens in a salad bowl. Whisk together oil, Dijon and pomegranate vinegar in a small bowl. Add garlic and season with salt & pepper. Drizzle over greens, toss and sprinkle with pomegranate seeds and pine nuts
Spinach Salad with Baked Goat Cheese, Pears and Dried Cherries
12 cups baby spinach, rinsed and dried
1-½ cups dried cranberries
2 Medium pears, sliced
1-cup pecans, toasted
2 cups panky (Japanese bread crumbs)
1-tablespoon Coleman’s mustard powder
2 eggs
16 ounces goat cheese, sliced into 16 pieces
¼ cup red wine vinegar
4 tablespoons Dijon Mustard
1 small shallot, finely chopped
4 cloves garlic, finely chopped
½ cup olive oil + more for brushing.
Salt and pepper to taste
Whisk together vinegar, mustard, shallot, garlic and olive oil. Add salt and pepper and set aside. In a large salad toss together baby spinach, pecans and set aside. In a bowl whisk eggs and mustard together. Place panko on a plate. Place each slice of cheese into egg mixture. Then cover thoroughly with panko. Freeze for 30 minutes until firm. Remove from the freezer and brush with olive oil. Bake in a pre-heated 450-degree oven until panko is golden brown and cheese is slightly soft. Toss the salad with dressing and place baked cheese on top and serve.
Mix Greens with pears, Gorgonzola
2 cloves garlic, finely chopped
2 tablespoon Dijon Mustard
1 tablespoon Maple Syrup
6-tablespoon balsamic vinegar
1 cup Olive Oil
Fresh Ground pepper
Whisk all ingredients together and set aside.
1 bag spinach
1 bag arugala
1 bag mache
(Or any mixture of harvest Greens)
Toss all lettuces together. Lightly toss with dressing.
3 ripe Asian pears, cored and sliced
6 ozs Gorgonzola
Arrange lettuces on platter. Place pears prettily on top and sprinkle with Gorgonzola and fresh ground pepper.
Fall Pear and Apple Salad
3 Large Apples, peeled, cored, and cut into 1/2 inch cubes
3 Ripe Pears, peeled, cored, and cut into 1/2 inch cubes
(You can mix varieties for more flavors)
1 -Cup Dried Cranberries
1 Cup Walnuts, toasted
9 Ounces Blue Cheese, crumbled
1 Red Onion, thinly sliced
6 -Tablespoons Balsamic Vinegar
Salt and Pepper, to taste
In a large bowl, toss together all the ingredients and serve.
Roasted Beet Salad
1 pound beets, washed, steams trimmed 1/2 inch above beetroot
1-tablespoon horseradish
6 Sage leaves, sliced
Pinch salt and pepper
8 ozs goat cheese
Place beet in a tightly covered casserole dish. Pour enough water to cover 1/2 inch at the bottom. Roast at 350 for 2 1/2 hours. It is cooked when the skin is slightly wrinkled and removes easily with your fingers. Remove from oven and as soon as they are cool enough to touch, remove skin and cut into about 8 1/4 inch pieces. While still warm mix well with horseradish, sage, salt and pepper. Chill for at least 2 hours. Mix well again. Add the crumbled goat cheese. Mix and serve.
Crab Salad in Endive Leaves
4 tablespoons white wine vinegar
2 tablespoons Dijon mustard
1 sprig each oregano and thyme
1 teaspoon old bay seasoning
2/3-cup olive oil
24 ounces crabmeat, drained, picked over
6 heads Belgian endive, trimmed, separated into spears
Whisk the vinegar, mustard, oregano, thyme and old bay in a large bowl to blend. Gradually add oil. Add the crabmeat and toss gently to coat.
Arrange the endive spears on a platter. Spoon the crabmeat atop the endive spears.
Mix Baby Greens, Pine Nuts and Pomegranate Vinaigrette
6 cups mix baby greens
6 tablespoons olive oil
3 tablespoons Dijon Mustard
6 tablespoons pomegranate vinegar
Clove of garlic, chopped
Salt & pepper
1/4-cup Pomegranate seeds
1/4 cup Pine nuts
Place pine nuts in a skillet & toast them over a moderate heat until golden brown. Stir constantly, set aside. Place washed mix greens in a salad bowl. Whisk together oil, Dijon and pomegranate vinegar in a small bowl. Add garlic and season with salt & pepper. Drizzle over greens, toss and sprinkle with pomegranate seeds and pine nuts
Spinach Salad with Baked Goat Cheese, Pears and Dried Cherries
12 cups baby spinach, rinsed and dried
1-½ cups dried cranberries
2 Medium pears, sliced
1-cup pecans, toasted
2 cups panky (Japanese bread crumbs)
1-tablespoon Coleman’s mustard powder
2 eggs
16 ounces goat cheese, sliced into 16 pieces
¼ cup red wine vinegar
4 tablespoons Dijon Mustard
1 small shallot, finely chopped
4 cloves garlic, finely chopped
½ cup olive oil + more for brushing.
Salt and pepper to taste
Whisk together vinegar, mustard, shallot, garlic and olive oil. Add salt and pepper and set aside. In a large salad toss together baby spinach, pecans and set aside. In a bowl whisk eggs and mustard together. Place panko on a plate. Place each slice of cheese into egg mixture. Then cover thoroughly with panko. Freeze for 30 minutes until firm. Remove from the freezer and brush with olive oil. Bake in a pre-heated 450-degree oven until panko is golden brown and cheese is slightly soft. Toss the salad with dressing and place baked cheese on top and serve.
Mix Greens with pears, Gorgonzola
2 cloves garlic, finely chopped
2 tablespoon Dijon Mustard
1 tablespoon Maple Syrup
6-tablespoon balsamic vinegar
1 cup Olive Oil
Fresh Ground pepper
Whisk all ingredients together and set aside.
1 bag spinach
1 bag arugala
1 bag mache
(Or any mixture of harvest Greens)
Toss all lettuces together. Lightly toss with dressing.
3 ripe Asian pears, cored and sliced
6 ozs Gorgonzola
Arrange lettuces on platter. Place pears prettily on top and sprinkle with Gorgonzola and fresh ground pepper.
Fall Pear and Apple Salad
3 Large Apples, peeled, cored, and cut into 1/2 inch cubes
3 Ripe Pears, peeled, cored, and cut into 1/2 inch cubes
(You can mix varieties for more flavors)
1 -Cup Dried Cranberries
1 Cup Walnuts, toasted
9 Ounces Blue Cheese, crumbled
1 Red Onion, thinly sliced
6 -Tablespoons Balsamic Vinegar
Salt and Pepper, to taste
In a large bowl, toss together all the ingredients and serve.
Light Fall Fish...it's too darn hot!
With the weather so blistering hot it is challenging for me to create my fall and winter menus. Here are some fall fish dishes that are really wonderful and yet light enough to enjoy even in the warmest of Indian summers. Cajun salmon with the spicy Chipotle Squash and sweet mango salsa is a wonderful blend of late summer/early autumn. Cioppino is a light Italian fish stew amazing with crusty bread and a green salad. Pistachio crusted Chilean Sea bass is a great recipe wonderful with halibut or mahi Mahi as well. I did not like clams because no matter how much I scrubbed then they were always sandy, but I got a great tip. Rinse them off in cold water to get rid of the gunk. While keeping them submerged place a stainless steel spoon over them and stream water continuously for ten minutes. The combination of the water and the stainless creates an electrical current that causes the clams to spit out any sand.
Cajun Salmon with Chipotle Squash and Mango Salsa
1 Large Butternut Squash
1 Small Can of Chipotles
2 Tablespoons Butter, unsalted
1/4-Teaspoon Chili Powder
1/4-Teaspoon Salt
1/4-Cup Cream
Pinch Salt
4 6 oz - Fillets of Salmon
2 Tablespoons Butter, melted
1-Teaspoon Cayenne
1-Teaspoon Ground Cumin
1-Teaspoon Dried Thyme
2 Teaspoons Paprika
Salt and pepper to taste
Preheat oven to 350 degrees. Cut the butternut squash in half lengthwise and scoop out the seeds. Brush the cut sides with a little olive oil and place cut side down on a cookie sheet lined with aluminum foil. Roast squash in oven until easily pierced with a fork. About 30 minutes. Scoop out the cooked squash into a food processor. Add 2 chipotle pepper, 2 tablespoons of butter, chili powder, salt, and cream. Puree until a smooth consistency. Mean while rinse off each portion of salmon and pat dry. Mix all the spices together in a bowl. Brush both sides of each fillet with butter. Sprinkle a little Cajun spices onto each side and lightly press the spices against the fish. Heat a heavy skillet until it is smoking hot. Place the fillets in the skillet. Cook for 1 - 2 minutes and turn the fillets over. Cook until the salmon is firm and cooked through (about 5 minutes).
T Spread a portion of the Chipotle Squash Puree onto each plate. Put the Cajun salmon fillet on top of squash and top with mango salsa.
Mango Salsa
2 mangos
Juice of 2-3 limes
Juice of 1 lemon
1/4 cup very finely slivered fresh ginger
1 red onion, cut into thin slivers
1 red pepper, thinly sliced
1 to 2 small jalapeno, minced
1/2 cup coarsely cut cilantro
Pinch salt, to pop the flavors
Mix lime and lemon juices, salt, ginger and onion. Add jalapeno. Toss together mangos, onions and red pepper. Mix with lime mixture Just before serving, stir in cilantro. Best served within an hour or two of mixing.
Cioppino
3 Cups tomato juice
1 onion, chopped
2 stalks celery, sliced thin
4 cloves garlic, chopped
1 sprig rosemary, chopped
1 sprig marjoram, chopped
1 sprig oregano, chopped
½ pound fresh fish (flounder, haddock, perch), boned and cut into 1" pieces
½ cup red wine
6 Clams in the shell, scrubbed clean
1-pound shrimp, in the shell
4- Tablespoons Ptarmigan cheese, freshly grated
6 parsley sprigs, chopped
8 lemon wedges
Place tomato juice in a pot and bring to a simmer. Add onion, celery, rosemary, marjoram, oregano, garlic, and fish to the pot and simmer, covered, for an hour to thicken broth. Add the wine, shrimp, and clams and heat to a boil. Reduce to a simmer and cook until the shrimp just turn pink. Serve in heated bowls, topped with cheese, a wedge of lemon, and parsley.
Pistachio crusted Chilean Sea bass
1 lb. Chilean Sea bass
1-cup ground pistachios
1 cup Panko (Japanese style bread crumbs)
1/2 cup Dijon mustard
2 tablespoons fresh herbs, chopped
2 shallots chopped
1 stalk lemon grass, chopped
3-garlic clove, chopped
1 stick butter, softened
1 bay leaf
1 Table. Whole white peppercorns
2 cups white wine
1-cup cream
Brush fish with Dijon mustard and coat with herbs, Panko and Pistachios mixture. Bake at 375*F. for 10-12 minutes. Meanwhile put shallots, garlic, wine, peppercorns, lemon stalk and bay leaf in a medium sauce pan. Reduce slowly to a syrupy consistency. Strain through a fine sieve.
Add cream and reduce a little more. Whisk in the butter a little at a time over low heat until all the butter is used. Sauce should be creamy.
Cajun Salmon with Chipotle Squash and Mango Salsa
1 Large Butternut Squash
1 Small Can of Chipotles
2 Tablespoons Butter, unsalted
1/4-Teaspoon Chili Powder
1/4-Teaspoon Salt
1/4-Cup Cream
Pinch Salt
4 6 oz - Fillets of Salmon
2 Tablespoons Butter, melted
1-Teaspoon Cayenne
1-Teaspoon Ground Cumin
1-Teaspoon Dried Thyme
2 Teaspoons Paprika
Salt and pepper to taste
Preheat oven to 350 degrees. Cut the butternut squash in half lengthwise and scoop out the seeds. Brush the cut sides with a little olive oil and place cut side down on a cookie sheet lined with aluminum foil. Roast squash in oven until easily pierced with a fork. About 30 minutes. Scoop out the cooked squash into a food processor. Add 2 chipotle pepper, 2 tablespoons of butter, chili powder, salt, and cream. Puree until a smooth consistency. Mean while rinse off each portion of salmon and pat dry. Mix all the spices together in a bowl. Brush both sides of each fillet with butter. Sprinkle a little Cajun spices onto each side and lightly press the spices against the fish. Heat a heavy skillet until it is smoking hot. Place the fillets in the skillet. Cook for 1 - 2 minutes and turn the fillets over. Cook until the salmon is firm and cooked through (about 5 minutes).
T Spread a portion of the Chipotle Squash Puree onto each plate. Put the Cajun salmon fillet on top of squash and top with mango salsa.
Mango Salsa
2 mangos
Juice of 2-3 limes
Juice of 1 lemon
1/4 cup very finely slivered fresh ginger
1 red onion, cut into thin slivers
1 red pepper, thinly sliced
1 to 2 small jalapeno, minced
1/2 cup coarsely cut cilantro
Pinch salt, to pop the flavors
Mix lime and lemon juices, salt, ginger and onion. Add jalapeno. Toss together mangos, onions and red pepper. Mix with lime mixture Just before serving, stir in cilantro. Best served within an hour or two of mixing.
Cioppino
3 Cups tomato juice
1 onion, chopped
2 stalks celery, sliced thin
4 cloves garlic, chopped
1 sprig rosemary, chopped
1 sprig marjoram, chopped
1 sprig oregano, chopped
½ pound fresh fish (flounder, haddock, perch), boned and cut into 1" pieces
½ cup red wine
6 Clams in the shell, scrubbed clean
1-pound shrimp, in the shell
4- Tablespoons Ptarmigan cheese, freshly grated
6 parsley sprigs, chopped
8 lemon wedges
Place tomato juice in a pot and bring to a simmer. Add onion, celery, rosemary, marjoram, oregano, garlic, and fish to the pot and simmer, covered, for an hour to thicken broth. Add the wine, shrimp, and clams and heat to a boil. Reduce to a simmer and cook until the shrimp just turn pink. Serve in heated bowls, topped with cheese, a wedge of lemon, and parsley.
Pistachio crusted Chilean Sea bass
1 lb. Chilean Sea bass
1-cup ground pistachios
1 cup Panko (Japanese style bread crumbs)
1/2 cup Dijon mustard
2 tablespoons fresh herbs, chopped
2 shallots chopped
1 stalk lemon grass, chopped
3-garlic clove, chopped
1 stick butter, softened
1 bay leaf
1 Table. Whole white peppercorns
2 cups white wine
1-cup cream
Brush fish with Dijon mustard and coat with herbs, Panko and Pistachios mixture. Bake at 375*F. for 10-12 minutes. Meanwhile put shallots, garlic, wine, peppercorns, lemon stalk and bay leaf in a medium sauce pan. Reduce slowly to a syrupy consistency. Strain through a fine sieve.
Add cream and reduce a little more. Whisk in the butter a little at a time over low heat until all the butter is used. Sauce should be creamy.
Wednesday, September 17, 2008
Cascading Cupcakes
When my daughter had her first birthday I made a cascading cupcake table instead of a cake. It was simply using chocolate and vanilla cupcakes with a scattering of kisses, cracker jacks and animal crackers. The kids thought it was magical, but the adults went crazy over the cupcakes. I started working on cupcakes for adults. As a caterer one of my signature cocktail parties are lots of little bites. Having a dessert table with cupcakes and even mini cupcakes is a perfect way to end an evening. Some have a bit more steps than opening a box mix, but all are not complicated and so worth it in the end. I say mix and match and let everyone have his or her favorite. Using a star tip, pipe the icing decoratively on top of each cupcake. (You can use a pastry bag or a plastic zip lock. Fill and then cut on the corner.) You can garnish with zest, fresh fruit, nuts or chocolate shavings. So have fun and bring back some childhood fun in a whole new way.
Carrot Cupcakes with Cream Cheese Frosting
1 3/4 cup flour
2 teaspoons baking powder
1-teaspoon baking soda
2 teaspoons cinnamon
1-teaspoon pumpkin pie spice
1/4 teaspoons salt
4 eggs
2 cups sugar
1-cup vegetable oil
1 cup pineapple, finely chopped
3 cups carrots -- grated
1/2-cup pecans finely chopped
Preheat the oven to 375 degrees and line 2 muffin pans with cupcake liners.
In a bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg and salt. In a mixing bowl, beat the eggs at medium speed until blended. Gradually beat in the granulated sugar. Add the vegetable oil and mix until combined and smooth. On low speed mix in one-third of the flour mixture. Scrape down the sides as necessary. Continue to add the flour mixture in thirds until just smooth. Fold in the grated carrots, pecans and pineapple Fill the muffin cups about two-thirds full and bake 18 to 20 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack for 15 to 20 minutes and remove from muffin tins.
Cream Cheese Frosting
1/2 cup butter
8oz cream cheese
2 teaspoons vanilla
1 pound powder sugar
Beat the ingredients until smooth. Pipe onto cupcakes.
Lemon Curd Cupcakes
Lemon Curd-
1 cup strained, fresh-squeezed lemon juice
3 large eggs
1 large egg yolk
1cup sugar
1 stick unsalted butter, cut into small chunks
Zest 0f 2 lemons
Whisk together the lemon juice, sugar, and eggs in a heatproof bowl. Add butter. Cook over a pan of simmering water until the curd is thick and the whisk leaves a trail. Even though the curd will set further when its chilled, you want it to be thick initially so that it can be piped easily. Don’t worry if the butter clots, keep whisking for about 15 minutes.
Strain the curd into a fresh bowl. Stir in the lemon zest. Chill over night.
Cupcake-
2 cups cake flour
2 1/2 baking powder
3/4-teaspoon salt
2 sticks unsalted butter
2cups sugar
1 large egg
1-teaspoon vanilla extract
Zest of two lemons
2 1/2 cups milk
Preheat oven to 350. Line two muffin tins with paper liners. Sift flour, baking powder and salt together. Cream butter and sugar together until well blended. Beat in egg, vanilla and lemon zest in three additions; add the milk and flour mixtures alternating between the two.
Divide the batter between the tins, filling each hole just over half-full. Bake for 18-20 minutes, until risen, springy and slightly golden. Cool 10 minutes in tins; transfer to wire rack and cool completely.
Icing-
2 sticks unsalted butter
About 5 cups powder sugar
Juice of one lemon
Beat the butter. Add the powder sugar one cup at a time stop when you have a nice butter cream consistency. Add lemon juice about a tablespoon at a time until it is tart enough for you. If it is too thick for piping add a few drops pf milk to thin it down.
And Finally-
Using a melon-baller or a paring knife hollow out a hole in the center of each cupcake. Don't go right to the bottom. The hole needs to be able to take about 2 tablespoons lemon curd. Pipe the lemon curd into the hollows you've made. Don't over-fill. Level it with the cupcake. Pipe on the butter cream frosting starting on an outside edge and swirling upwards in an inward circle. Sprinkle with lemon zest.
Cappuccino Cupcakes With Whipped Cream
2 c flour
1 1/2 cup sugar
1/2 c unsweetened cocoa
1 tsp baking powder
1/2 tsp salt
1 stick unsalted butter
1/4 c vegetable oil
2 ea eggs
1/4 c instant espresso powder
1/2 c water -- warmed
2 tsp vanilla extract
Lightly Sweetened Whipped Cream
Heat oven to 350 F. Line two muffin tins with paper liners Dissolve espresso powder in warm water and set aside. Whisk together flour, sugar, cocoa powder, baking soda and salt in a small bowl. Stir together oil, eggs, dissolved espresso and vanilla in a large bowl. Stir in the flour mixture just until blended. Spoon batter evenly into prepared muffin cups, filling each cup a little over halfway full. Bake in 350 F. oven 17 to 20 minutes or until tops spring back when lightly touched. Cool cupcakes in pan for 3 minutes. Turn out onto wire rack to cool completely Just before serving, frost each cupcake with a tablespoonful of whipped cream and dust with coco powder.
Cheesecake Cupcakes
Crust -
12 crushed double graham crackers.
1 stick of butter, melted
2 tablespoons sugar
(Save out a few crumbs to sprinkle on top)
In a small bowl mix together. Preheat oven to 350°F
Line two 12-cup muffin pas with foil baking cups. Line each cup with crust and bake for about 10 minutes until golden. Let cool 15 minutes.
Cupcake-
1 lb. Cream cheese, softened
2 large eggs
1-tablespoon vanilla
1/2 cup granulated sugar
Mix above ingredients together and beat well with an electric mixer. Put cheese mixture over cooled crusts filling a little over half way and bake 15 minutes at 350. Cool one hour.
Topping-
1-pint sour cream
With 3 tablespoons sugar
One-tablespoon vanilla.
In a small bowl mix together. And place a small layer on top of cooled cupcakes.
Sprinkle crumbs on top. Bake at 350 for 5 min. When cool- chill in refrigerator.
Chocolate Soufflé Cupcake
8 ounces bittersweet chocolate, chopped
1/4 stick unsalted butter
1/2-cup sugar
2 large eggs
2 large egg yolks
1/4 cup flour
Lightly sweetened whipped cream
Line 12-cup muffin pan with muffin papers. Combine chocolate and butter in a heatproof bowl. Cook over a pan of simmering water until smooth and melted. Using electric mixer, beat sugar, eggs and egg yolks in large bowl until thick ribbon falls when beaters are lifted, about 5 minutes. Sift flour over; using rubber spatula, gently fold in flour. Fold in chocolate mixture. Divide batter among muffin papers. Cover and chill until cold and firm, at least 25 minutes, Preheat oven to 375 and bake about 10 minutes until cupcakes are puffed and cracked and tester inserted into center comes out with moist batter attached. Serve cupcakes immediately with whipped cream and shaved chocolate.
Carrot Cupcakes with Cream Cheese Frosting
1 3/4 cup flour
2 teaspoons baking powder
1-teaspoon baking soda
2 teaspoons cinnamon
1-teaspoon pumpkin pie spice
1/4 teaspoons salt
4 eggs
2 cups sugar
1-cup vegetable oil
1 cup pineapple, finely chopped
3 cups carrots -- grated
1/2-cup pecans finely chopped
Preheat the oven to 375 degrees and line 2 muffin pans with cupcake liners.
In a bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg and salt. In a mixing bowl, beat the eggs at medium speed until blended. Gradually beat in the granulated sugar. Add the vegetable oil and mix until combined and smooth. On low speed mix in one-third of the flour mixture. Scrape down the sides as necessary. Continue to add the flour mixture in thirds until just smooth. Fold in the grated carrots, pecans and pineapple Fill the muffin cups about two-thirds full and bake 18 to 20 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack for 15 to 20 minutes and remove from muffin tins.
Cream Cheese Frosting
1/2 cup butter
8oz cream cheese
2 teaspoons vanilla
1 pound powder sugar
Beat the ingredients until smooth. Pipe onto cupcakes.
Lemon Curd Cupcakes
Lemon Curd-
1 cup strained, fresh-squeezed lemon juice
3 large eggs
1 large egg yolk
1cup sugar
1 stick unsalted butter, cut into small chunks
Zest 0f 2 lemons
Whisk together the lemon juice, sugar, and eggs in a heatproof bowl. Add butter. Cook over a pan of simmering water until the curd is thick and the whisk leaves a trail. Even though the curd will set further when its chilled, you want it to be thick initially so that it can be piped easily. Don’t worry if the butter clots, keep whisking for about 15 minutes.
Strain the curd into a fresh bowl. Stir in the lemon zest. Chill over night.
Cupcake-
2 cups cake flour
2 1/2 baking powder
3/4-teaspoon salt
2 sticks unsalted butter
2cups sugar
1 large egg
1-teaspoon vanilla extract
Zest of two lemons
2 1/2 cups milk
Preheat oven to 350. Line two muffin tins with paper liners. Sift flour, baking powder and salt together. Cream butter and sugar together until well blended. Beat in egg, vanilla and lemon zest in three additions; add the milk and flour mixtures alternating between the two.
Divide the batter between the tins, filling each hole just over half-full. Bake for 18-20 minutes, until risen, springy and slightly golden. Cool 10 minutes in tins; transfer to wire rack and cool completely.
Icing-
2 sticks unsalted butter
About 5 cups powder sugar
Juice of one lemon
Beat the butter. Add the powder sugar one cup at a time stop when you have a nice butter cream consistency. Add lemon juice about a tablespoon at a time until it is tart enough for you. If it is too thick for piping add a few drops pf milk to thin it down.
And Finally-
Using a melon-baller or a paring knife hollow out a hole in the center of each cupcake. Don't go right to the bottom. The hole needs to be able to take about 2 tablespoons lemon curd. Pipe the lemon curd into the hollows you've made. Don't over-fill. Level it with the cupcake. Pipe on the butter cream frosting starting on an outside edge and swirling upwards in an inward circle. Sprinkle with lemon zest.
Cappuccino Cupcakes With Whipped Cream
2 c flour
1 1/2 cup sugar
1/2 c unsweetened cocoa
1 tsp baking powder
1/2 tsp salt
1 stick unsalted butter
1/4 c vegetable oil
2 ea eggs
1/4 c instant espresso powder
1/2 c water -- warmed
2 tsp vanilla extract
Lightly Sweetened Whipped Cream
Heat oven to 350 F. Line two muffin tins with paper liners Dissolve espresso powder in warm water and set aside. Whisk together flour, sugar, cocoa powder, baking soda and salt in a small bowl. Stir together oil, eggs, dissolved espresso and vanilla in a large bowl. Stir in the flour mixture just until blended. Spoon batter evenly into prepared muffin cups, filling each cup a little over halfway full. Bake in 350 F. oven 17 to 20 minutes or until tops spring back when lightly touched. Cool cupcakes in pan for 3 minutes. Turn out onto wire rack to cool completely Just before serving, frost each cupcake with a tablespoonful of whipped cream and dust with coco powder.
Cheesecake Cupcakes
Crust -
12 crushed double graham crackers.
1 stick of butter, melted
2 tablespoons sugar
(Save out a few crumbs to sprinkle on top)
In a small bowl mix together. Preheat oven to 350°F
Line two 12-cup muffin pas with foil baking cups. Line each cup with crust and bake for about 10 minutes until golden. Let cool 15 minutes.
Cupcake-
1 lb. Cream cheese, softened
2 large eggs
1-tablespoon vanilla
1/2 cup granulated sugar
Mix above ingredients together and beat well with an electric mixer. Put cheese mixture over cooled crusts filling a little over half way and bake 15 minutes at 350. Cool one hour.
Topping-
1-pint sour cream
With 3 tablespoons sugar
One-tablespoon vanilla.
In a small bowl mix together. And place a small layer on top of cooled cupcakes.
Sprinkle crumbs on top. Bake at 350 for 5 min. When cool- chill in refrigerator.
Chocolate Soufflé Cupcake
8 ounces bittersweet chocolate, chopped
1/4 stick unsalted butter
1/2-cup sugar
2 large eggs
2 large egg yolks
1/4 cup flour
Lightly sweetened whipped cream
Line 12-cup muffin pan with muffin papers. Combine chocolate and butter in a heatproof bowl. Cook over a pan of simmering water until smooth and melted. Using electric mixer, beat sugar, eggs and egg yolks in large bowl until thick ribbon falls when beaters are lifted, about 5 minutes. Sift flour over; using rubber spatula, gently fold in flour. Fold in chocolate mixture. Divide batter among muffin papers. Cover and chill until cold and firm, at least 25 minutes, Preheat oven to 375 and bake about 10 minutes until cupcakes are puffed and cracked and tester inserted into center comes out with moist batter attached. Serve cupcakes immediately with whipped cream and shaved chocolate.
Friday, September 12, 2008
Quick Breakfast For Running Out The Door, Late For School
My daughter had some dental work and for several days had no interest in eating any solid food. I started tossing fruit, juice, and yogurt into the blender. Now some of the concoctions might seem like a bad accident, but I can tell you how much she drank I knew that she was getting some good things for her to heal. You can add a tablespoon of soy powder, molasses or wheat germ for an added boost. After day 2 I started baking muffins and the aroma that filled the house really made her hungry and willing to try a little chewing. So make some smoothies and muffins when you want to share some love and comfort food.
Breakfast Fruit Smoothie
1 cup orange juice
1 banana
10 strawberries
10 slices peaches
2 cups blueberries
10 ice cubes
Mint sprigs
Nutmeg
Place all ingredients except ice cubes in blender. Puree until smooth. Add ice, and puree again. Pour into a glass, sprinkle nutmeg on top and garnish with mint.
Breakfast Yogurt Smoothie
1 cup Raspberries
10 strawberries
1 banana
1-cup yogurt
1-cup milk or soymilk
Blend yogurt and milk until smooth. Then add fruit one piece at a time, until smoothie is consistency you desire. The basic recipe is: ice, fruit, yoghurt and milk.
Chocolate Peanut butter Smoothie
1 cup Milk or soymilk
1 banana
3 heaping tablespoons of peanut butter
1/2 tablespoons of vanilla extract
1 cup 60% dark chocolate, chips or bar chopped
1 cup of ice
Place all ingredients except ice cubes in blender. Puree until smooth. Add ice, and puree again. Pour into 2 glasses.
Peach Pleasure Smoothie
2 apples peeled, cut and with seeds removed
4 cups of peaches
1-cup apple juice
1 cup peach yogurt
Place all ingredients in blender, mix and drink.
Avocado and Blueberry Smoothie
1 Cup ice
1-cup blueberry juice
1/2 tsp ground cinnamon
1 tsp vanilla extract
1 large, ripe Avocado, peeled, seeded, cut in small chunks
1-cup vanilla or peach yogurt
1 Cup fresh blueberries, rinsed, picked over, well drained
1/4 ripe California Avocado, peeled, sliced lengthwise (for garnish)
6 blueberries (for garnish)
Place all ingredients in blender with lid. Blend on high speed for two minutes or until smooth and creamy. Pour into two tall glasses to serve.
If desired, pierce slice of avocado with three blueberries on a skewer and hang on the side of the glass for garnish.
Mango and Pomegranate Madness
2 cups yogurt
1-cup pomegranate juice
3 mangos, peeled and chopped
Dash of cardamom (optional)
Add all ingredients to blender and process until smooth. Add 1 cup of ice cubes and blend till crushed and smooth.
Cherry Cantaloupe Smoothie
1 cantaloupe (peeled, seeded, and sliced)
1/2-cup apple or apricot juice
12-pitted cherries
1/2-cup blackberries
10 ice cubes
Put all ingredients into blender. Blend until smoothie consistency is reached.
Limey Watermelon Smoothie
2 cups watermelon – chopped
2 cups honeydew melon – chopped
Juice of 6 limes
Zest of 1 lime
1-cup vanilla yogurt
1-cup ice cubes
Place all ingredients in a blender and blend until smooth. Pour into glasses
Blueberry Muffins
4 cups flour
1/4-cup sugar
2-tablespoon baking powder
1/2-teaspoon salt
2 eggs
2 cups milk
1 stick melted butter
1 1/2 cups blueberries
Preheat oven to 400. In a large bowl mix together dry ingredients. In a medium bow beat eggs with milk and melted butter. Add egg mixture to flour mixture stirring until the dry ingredients are just moistened. Add blueberries. Remember don’t over mix. Fill well-greased muffin tins 2/3s full. Bake 20 minutes until golden brown. (This is for 2 1/2 inch muffin tins. Mini muffins take about 12 minutes. )
Carrot Muffins
Follow above recipe omitting blueberries. To flour mixture add 1 teaspoon cinnamon (or pumpkin pie spice) Add 1/2-cup raisins and 1/2-cup walnuts and 1 cup chopped carrots. Add egg mixture and follow as above.
Cranberry Ginger
Follow above recipe omitting blueberries. To flour mixture add 1 1/2 cup chopped dried cranberries. Add 2 teaspoons ground ginger and 1 teaspoon cinnamon. Add egg mixture and follow as above.
Apple Cheddar Muffins
Follow above recipe omitting blueberries and sugar. After egg and flour mixtures are mixed add 1 cup grated sharp cheddar cheese and one apple peeled and coarsely chopped. Follow as above.
Banana Nut Muffins
Follow above recipe omitting blueberries. To flour mixture add 1-cup nuts. To egg mixture add 2 very ripe smashed bananas. Mix ell. Add to flour mixture and follow as above.
Breakfast Fruit Smoothie
1 cup orange juice
1 banana
10 strawberries
10 slices peaches
2 cups blueberries
10 ice cubes
Mint sprigs
Nutmeg
Place all ingredients except ice cubes in blender. Puree until smooth. Add ice, and puree again. Pour into a glass, sprinkle nutmeg on top and garnish with mint.
Breakfast Yogurt Smoothie
1 cup Raspberries
10 strawberries
1 banana
1-cup yogurt
1-cup milk or soymilk
Blend yogurt and milk until smooth. Then add fruit one piece at a time, until smoothie is consistency you desire. The basic recipe is: ice, fruit, yoghurt and milk.
Chocolate Peanut butter Smoothie
1 cup Milk or soymilk
1 banana
3 heaping tablespoons of peanut butter
1/2 tablespoons of vanilla extract
1 cup 60% dark chocolate, chips or bar chopped
1 cup of ice
Place all ingredients except ice cubes in blender. Puree until smooth. Add ice, and puree again. Pour into 2 glasses.
Peach Pleasure Smoothie
2 apples peeled, cut and with seeds removed
4 cups of peaches
1-cup apple juice
1 cup peach yogurt
Place all ingredients in blender, mix and drink.
Avocado and Blueberry Smoothie
1 Cup ice
1-cup blueberry juice
1/2 tsp ground cinnamon
1 tsp vanilla extract
1 large, ripe Avocado, peeled, seeded, cut in small chunks
1-cup vanilla or peach yogurt
1 Cup fresh blueberries, rinsed, picked over, well drained
1/4 ripe California Avocado, peeled, sliced lengthwise (for garnish)
6 blueberries (for garnish)
Place all ingredients in blender with lid. Blend on high speed for two minutes or until smooth and creamy. Pour into two tall glasses to serve.
If desired, pierce slice of avocado with three blueberries on a skewer and hang on the side of the glass for garnish.
Mango and Pomegranate Madness
2 cups yogurt
1-cup pomegranate juice
3 mangos, peeled and chopped
Dash of cardamom (optional)
Add all ingredients to blender and process until smooth. Add 1 cup of ice cubes and blend till crushed and smooth.
Cherry Cantaloupe Smoothie
1 cantaloupe (peeled, seeded, and sliced)
1/2-cup apple or apricot juice
12-pitted cherries
1/2-cup blackberries
10 ice cubes
Put all ingredients into blender. Blend until smoothie consistency is reached.
Limey Watermelon Smoothie
2 cups watermelon – chopped
2 cups honeydew melon – chopped
Juice of 6 limes
Zest of 1 lime
1-cup vanilla yogurt
1-cup ice cubes
Place all ingredients in a blender and blend until smooth. Pour into glasses
Blueberry Muffins
4 cups flour
1/4-cup sugar
2-tablespoon baking powder
1/2-teaspoon salt
2 eggs
2 cups milk
1 stick melted butter
1 1/2 cups blueberries
Preheat oven to 400. In a large bowl mix together dry ingredients. In a medium bow beat eggs with milk and melted butter. Add egg mixture to flour mixture stirring until the dry ingredients are just moistened. Add blueberries. Remember don’t over mix. Fill well-greased muffin tins 2/3s full. Bake 20 minutes until golden brown. (This is for 2 1/2 inch muffin tins. Mini muffins take about 12 minutes. )
Carrot Muffins
Follow above recipe omitting blueberries. To flour mixture add 1 teaspoon cinnamon (or pumpkin pie spice) Add 1/2-cup raisins and 1/2-cup walnuts and 1 cup chopped carrots. Add egg mixture and follow as above.
Cranberry Ginger
Follow above recipe omitting blueberries. To flour mixture add 1 1/2 cup chopped dried cranberries. Add 2 teaspoons ground ginger and 1 teaspoon cinnamon. Add egg mixture and follow as above.
Apple Cheddar Muffins
Follow above recipe omitting blueberries and sugar. After egg and flour mixtures are mixed add 1 cup grated sharp cheddar cheese and one apple peeled and coarsely chopped. Follow as above.
Banana Nut Muffins
Follow above recipe omitting blueberries. To flour mixture add 1-cup nuts. To egg mixture add 2 very ripe smashed bananas. Mix ell. Add to flour mixture and follow as above.
Tuesday, September 9, 2008
Brown Bag Lunches
The last eight weeks have been pure bliss for my daughter and me. Oh… the lazy days of summer. Hanging at the beach with a good book, late morning breakfast and the endless discussions of why Hairspray is a better movie than Harry Potter. It has been heaven, but I am so ready for the magical words “school is starting.” My daughter came home after the first week of kindergarten and informed me that the school lunches were inedible and that I needed to make her lunches. I have since been on the quest of finding simple, healthy and interesting foods. I package with a frozen juice box to keep it cold and it thaws out perfectly by noon. The plastic bento boxes are a great alternative to a traditional lunch boxes. Don’t forget lots of fruit and veggies. And I truly believe that if the kids help prepare they are more likely to eat them! Celebrate back to school!
Edamame Salad
1 lb frozen shelled edamame
3 cups corn kernels
1 red bell pepper, diced
3 green onions, sliced
1 small red onion, finely chopped
6 parsley sprigs, chopped
6 basil sprigs, chopped
Dressing
1/3-cup fresh limejuice
2 tablespoons Dijon mustard
2 tablespoons olive oil
½ teaspoon cumin
Pinch Salt and pepper
In a small bowl whisk together lemon juice, mustard, olive oil, cumin and salt and pepper. In a large bowl mix together edamame, corn, bell pepper, red onion, green onion, parsley and basil. Toss with dressing. Makes 6 lunch servings.
Peanut Noodles
1 pound dry pasta- spaghetti or angel hair
1-cup peanut butter
3 Tbsp. Sugar
1/2-cup soy sauce
1 tsp. Chile pepper flakes
3 Tbsp. Toasted Sesame oil
3 Tbsp. Minced garlic
3 Tbsp. Canola oil
Garnishes- slivered carrots, green onions, red pepper s, fresh cilantro, and sesame seeds, toasted peanuts
Cook pasta in large pot of boiling water. Drain the noodles, let stand and use the warm pot to make the sauce. (It helps with the thickness of the peanut butter) Wisk the rest of ingredients until blended. Mix in the pasta. Let Stand in the refrigerator for at least 4 hours. Before serving toss with the garnishes of your choice.
Curried Chicken Sandwiches
3 pounds chicken breasts
Poached, cooled to room temperature, cut into 1/4-inch chunks*
2 granny smith apples, finely chopped
3 celery ribs, finely chopped
4 tablespoons curry powder
2 tablespoons ground ginger
1 1/2 cup mayonnaise
Juice of one lime
16 slices raisin bread
In a small bowl whisk together curry, ginger, limejuice and mayonnaise. In a large bowl mix the chicken, celery and apples. Add the mayonnaise mixture to the chicken mixture and coat evenly. Divide 8 ways and place on raisin bread and quarter each on the diagonal.
Turkey Sandwich 5 Way
THE CAESAR WRAP: Large flour tortilla rolled with sliced turkey, shredded romaine, diced tomatoes, shredded Parmesan cheese and creamy Caesar dressing.
TURKEY PARMIGIANA: Sliced turkey topped with spaghetti sauce and shredded mozzarella, broiled on crusty Italian bread.
THE CALIFORNIA ROLL-UP: Large flour tortilla topped with sliced turkey, lettuce, tomato, avocado, and alfalfa sprouts and shredded Monterey Jack cheese.
TURKEY REUBEN: Sliced turkey topped with sauerkraut, Thousand Island dressing and Swiss cheese on grilled rye bread.
TURKEY BLT: Sliced turkey, bacon, lettuce, tomato and mayonnaise on toast.
Banana Chocolate Chip Cookies
2-1/4 cups unbleached all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1-teaspoon salt
2 large ripe bananas
2 teaspoons vanilla extract
1-cup butter
1/2 cup sugar
1/2 cup firmly packed brown sugar
2 large eggs
1 cup semisweet chocolate chips
1 cup coarsely chopped pecans
Adjust an oven rack to the middle shelf and preheat the oven to 400 degrees. Sift together the flour, baking powder, baking soda, and salt. Set aside. Mash the bananas with the vanilla, making about 1 cup. Set aside. In the bowl of an electric mixer mix the sugars and butter on medium speed until light and fluffy, then blend in the mashed bananas. Add the eggs, one at a time, beating well after each addition. The mixture will look curdled. At low speed, blend in the flour mixture, stopping once or twice to scrape down the sides of the bowl with a rubber spatula. Fold in the chips and nuts. Drop the dough by heaping teaspoonfuls 1-1/2 inches apart onto ungreased baking sheets. Bake until the cookies are golden brown, about 12 minutes, then remove to racks to cool. Store in a cookie jar for up to 1 week. Makes about 6 dozen.
Edamame Salad
1 lb frozen shelled edamame
3 cups corn kernels
1 red bell pepper, diced
3 green onions, sliced
1 small red onion, finely chopped
6 parsley sprigs, chopped
6 basil sprigs, chopped
Dressing
1/3-cup fresh limejuice
2 tablespoons Dijon mustard
2 tablespoons olive oil
½ teaspoon cumin
Pinch Salt and pepper
In a small bowl whisk together lemon juice, mustard, olive oil, cumin and salt and pepper. In a large bowl mix together edamame, corn, bell pepper, red onion, green onion, parsley and basil. Toss with dressing. Makes 6 lunch servings.
Peanut Noodles
1 pound dry pasta- spaghetti or angel hair
1-cup peanut butter
3 Tbsp. Sugar
1/2-cup soy sauce
1 tsp. Chile pepper flakes
3 Tbsp. Toasted Sesame oil
3 Tbsp. Minced garlic
3 Tbsp. Canola oil
Garnishes- slivered carrots, green onions, red pepper s, fresh cilantro, and sesame seeds, toasted peanuts
Cook pasta in large pot of boiling water. Drain the noodles, let stand and use the warm pot to make the sauce. (It helps with the thickness of the peanut butter) Wisk the rest of ingredients until blended. Mix in the pasta. Let Stand in the refrigerator for at least 4 hours. Before serving toss with the garnishes of your choice.
Curried Chicken Sandwiches
3 pounds chicken breasts
Poached, cooled to room temperature, cut into 1/4-inch chunks*
2 granny smith apples, finely chopped
3 celery ribs, finely chopped
4 tablespoons curry powder
2 tablespoons ground ginger
1 1/2 cup mayonnaise
Juice of one lime
16 slices raisin bread
In a small bowl whisk together curry, ginger, limejuice and mayonnaise. In a large bowl mix the chicken, celery and apples. Add the mayonnaise mixture to the chicken mixture and coat evenly. Divide 8 ways and place on raisin bread and quarter each on the diagonal.
Turkey Sandwich 5 Way
THE CAESAR WRAP: Large flour tortilla rolled with sliced turkey, shredded romaine, diced tomatoes, shredded Parmesan cheese and creamy Caesar dressing.
TURKEY PARMIGIANA: Sliced turkey topped with spaghetti sauce and shredded mozzarella, broiled on crusty Italian bread.
THE CALIFORNIA ROLL-UP: Large flour tortilla topped with sliced turkey, lettuce, tomato, avocado, and alfalfa sprouts and shredded Monterey Jack cheese.
TURKEY REUBEN: Sliced turkey topped with sauerkraut, Thousand Island dressing and Swiss cheese on grilled rye bread.
TURKEY BLT: Sliced turkey, bacon, lettuce, tomato and mayonnaise on toast.
Banana Chocolate Chip Cookies
2-1/4 cups unbleached all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1-teaspoon salt
2 large ripe bananas
2 teaspoons vanilla extract
1-cup butter
1/2 cup sugar
1/2 cup firmly packed brown sugar
2 large eggs
1 cup semisweet chocolate chips
1 cup coarsely chopped pecans
Adjust an oven rack to the middle shelf and preheat the oven to 400 degrees. Sift together the flour, baking powder, baking soda, and salt. Set aside. Mash the bananas with the vanilla, making about 1 cup. Set aside. In the bowl of an electric mixer mix the sugars and butter on medium speed until light and fluffy, then blend in the mashed bananas. Add the eggs, one at a time, beating well after each addition. The mixture will look curdled. At low speed, blend in the flour mixture, stopping once or twice to scrape down the sides of the bowl with a rubber spatula. Fold in the chips and nuts. Drop the dough by heaping teaspoonfuls 1-1/2 inches apart onto ungreased baking sheets. Bake until the cookies are golden brown, about 12 minutes, then remove to racks to cool. Store in a cookie jar for up to 1 week. Makes about 6 dozen.
Monday, September 8, 2008
Happiest Day Of The Year!
After an amazing and super active summer I think “School starts next week” is music to any parents ears. I love the lazy, low-key days of summer and it sometimes seems that the routine of the school year can be a bit overwhelming. I really want my daughter to have a good and healthy mid afternoon energy boost. At her school hot lunches are offered, but I can get past the fact that they consider cheesy garlic bread, nachos and chips with ranch dip a complete and healthy meal. And now I hear that not only do they consider ketchup a vegetable, but are considering low carb menus for the kids. I’m not a fanatic to any way of eating but I think it is important to offer healthy and well-rounded choices. I think that with a little planning and some creativity brown bagging can be a wonderful and tasty experience. With the disposable Tupperware (I still encourage Emma to bring them home as they can go through the dish washer and be recycled.) Left over pasta, stir-fry, Hard Boiled eggs, edemame, humus and carrots, apples and peanut butter can be delicious at room temperature. Even a plain PB&J can be dressed up by using a cookie cutter to make fun sandwich shapes. Stuffing tomatoes with tuna or chicken salad is popular with the kids. I’m sure that you all know the trick of freezing the juice or tea boxes and placing them in the lunch. They keep the food cool and are defrosted by lunch. I always include lots of fresh fruits and melon. The key is to know what your child likes and offer variety so that you get more in their bellies and less mashed up at the end of the day. I have put together some fun recipes that are always a hit with my daughter. The two big tips that I can offer that save time in the morning are to make your lunches the night before and pick clothes for the day as well. The less stress and choices that have to be made smooth out the somewhat challenging transition from summer fun to back to school.
Turkey Roll ups
This is a fun way to do a sandwich. The exact measurements are not really important so you can add any meat or veggie your child likes. These roll ups are made with tortillas but you can play around with other types of sandwiches and you can use crackes, rolls pita or bagels for a bit of variety.
1 pound thinly sliced turkey
1 package cream cheese
4 flour tortillas (10-inch diameter)
1 cup shredded carrots
1 cup shredded Monterey Jack cheese
8 leaves lettuce
Spread cream cheese evenly on one side of each tortilla. Top evenly with shredded carrots and Jack cheese. Layer lettuce and turkey evenly on cheese, leaving 1/2-inch border around edge. Roll up tightly; wrap in plastic. Refrigerate over night.
Sushi Rolls
Sushi rolls are extremely versatile. They make fabulous picnic fare or lunchbox additions, and you can make endless varieties. I personally don’t use raw fish for packing in a school lunch, but I use lots of vegetables and Emma loves them!
Sushi rolls are a good way to use leftovers like veggies, cooked fish and chicken. Julian strips of cucumber, carrots, zucchini, sprouts, avocado, cooked crab and shrimp, really anything your child likes!!!! A rice cooker is an amazing appliance as you can pop it on and carry on about your day and have fresh rice in half an hour.
3 Cups cooked rice
3/4 Cups rice vinegar
1 Tablespoon sugar
1 Teaspoon salt
Nori sheets
Assorted fillings
In large bowl mix vinegar, sugar, salt and rice until well combined.
To roll sushi you can use a bamboo sushi mat, or just use a clean towel instead. Place nori sheet on roller and spread a thin layer of the sushi rice over the nori. Place your filling in a centerline of the nori. Begin rolling by carefully folding over the top edge and starting the roll. Continue to roll, keeping the roll as tight as possible. Take a sharp knife and slice the roll into 1 and 1/2-inch pieces.
Pasta Pesto
This is a simple pesto sauce. It is great at room temperature and Emma just loves it. It can be a great leftover. You can serve it for dinner with fresh pasta scallops or chicken. For lunch I like to add tomatoes and olives, my daughters personal favorites! Add what ever your child likes and play around with the pasta shapes, there are some really fun ones available.
5 large garlic cloves
1-cup pine nuts (or Walnuts work as well)
5 cups packed fresh basil
1-cup fresh parsley
1 cup fresh Parmigiano, coarsely grated
1 1/2 cup olive oil
In a blender or food processor mix garlic, nuts, basil, parsley and cheese and process until finely chopped. With motor running add oil mixing until incorporated.
Vegetable Chili
I understand that this may not seem appealing in the heat of early fall, but come the colder months this chili really kicks it. This is a basic roadmap you can add any veggies that your family likes.
! /2 cup olive oil
4 small red onions, roughly chopped
8 cloves of garlic
2 green bell pepper, roughly chopped
2 yellow bell pepper, roughly chopped
6 carrots cut lengthwise then sliced
3 bunches broccoli, roughly chopped
3 zucchini cut lengthwise then sliced
3 yellow squash, cut lengthwise then sliced
3 carrots cut lengthwise then sliced
2 cans (35 ounces) Italian style stewed tomatoes
3 pounds fresh ripe Plum tomatoes cut in 1- inch cubes
4-6 tablespoons chili powder (to taste)
2 tablespoons ground cumin
2 tablespoons dried thyme
2 tablespoons Italian Spices
(Or any combo of basil, oregano, sage, etc.)
2 teaspoons fresh ground pepper
1-teaspoon salt
2 cans dark red kidney beans, drained
2 cans garbanzo beans, drained
2 cups tomato sauce
Heat olive oil in really large pot. Add onion, garlic, peppers, carrots and broccoli. Sauté for 10 minutes. Add all tomatoes and beans. Sauté for 5 more minutes. Add all spices and sauté for a few more minutes. Add the marinara sauce and 1 cup of water. Cook covered, stirring frequently for 1 hour. Serve with lots of shredded cheddar cheese chopped scallions and homemade corn bread.
PB&J Energy Bars
These high protein bars are great in a lunch box or as an after school snack. We love to make them together and the kids just gobble them up. We also have had some real fun designing the packaging!
2 cups uncooked oats
1-cup crunchy peanut butter
1/2 cup 100 % fruit jelly
In a large bowl, mix all ingredients together thoroughly. Spread in a sprayed 8-inch square pan. Bake for 30 minutes. Allow to cool at least 10 minutes before cutting. Cut into 8 bars and wrap individually.
Turkey Roll ups
This is a fun way to do a sandwich. The exact measurements are not really important so you can add any meat or veggie your child likes. These roll ups are made with tortillas but you can play around with other types of sandwiches and you can use crackes, rolls pita or bagels for a bit of variety.
1 pound thinly sliced turkey
1 package cream cheese
4 flour tortillas (10-inch diameter)
1 cup shredded carrots
1 cup shredded Monterey Jack cheese
8 leaves lettuce
Spread cream cheese evenly on one side of each tortilla. Top evenly with shredded carrots and Jack cheese. Layer lettuce and turkey evenly on cheese, leaving 1/2-inch border around edge. Roll up tightly; wrap in plastic. Refrigerate over night.
Sushi Rolls
Sushi rolls are extremely versatile. They make fabulous picnic fare or lunchbox additions, and you can make endless varieties. I personally don’t use raw fish for packing in a school lunch, but I use lots of vegetables and Emma loves them!
Sushi rolls are a good way to use leftovers like veggies, cooked fish and chicken. Julian strips of cucumber, carrots, zucchini, sprouts, avocado, cooked crab and shrimp, really anything your child likes!!!! A rice cooker is an amazing appliance as you can pop it on and carry on about your day and have fresh rice in half an hour.
3 Cups cooked rice
3/4 Cups rice vinegar
1 Tablespoon sugar
1 Teaspoon salt
Nori sheets
Assorted fillings
In large bowl mix vinegar, sugar, salt and rice until well combined.
To roll sushi you can use a bamboo sushi mat, or just use a clean towel instead. Place nori sheet on roller and spread a thin layer of the sushi rice over the nori. Place your filling in a centerline of the nori. Begin rolling by carefully folding over the top edge and starting the roll. Continue to roll, keeping the roll as tight as possible. Take a sharp knife and slice the roll into 1 and 1/2-inch pieces.
Pasta Pesto
This is a simple pesto sauce. It is great at room temperature and Emma just loves it. It can be a great leftover. You can serve it for dinner with fresh pasta scallops or chicken. For lunch I like to add tomatoes and olives, my daughters personal favorites! Add what ever your child likes and play around with the pasta shapes, there are some really fun ones available.
5 large garlic cloves
1-cup pine nuts (or Walnuts work as well)
5 cups packed fresh basil
1-cup fresh parsley
1 cup fresh Parmigiano, coarsely grated
1 1/2 cup olive oil
In a blender or food processor mix garlic, nuts, basil, parsley and cheese and process until finely chopped. With motor running add oil mixing until incorporated.
Vegetable Chili
I understand that this may not seem appealing in the heat of early fall, but come the colder months this chili really kicks it. This is a basic roadmap you can add any veggies that your family likes.
! /2 cup olive oil
4 small red onions, roughly chopped
8 cloves of garlic
2 green bell pepper, roughly chopped
2 yellow bell pepper, roughly chopped
6 carrots cut lengthwise then sliced
3 bunches broccoli, roughly chopped
3 zucchini cut lengthwise then sliced
3 yellow squash, cut lengthwise then sliced
3 carrots cut lengthwise then sliced
2 cans (35 ounces) Italian style stewed tomatoes
3 pounds fresh ripe Plum tomatoes cut in 1- inch cubes
4-6 tablespoons chili powder (to taste)
2 tablespoons ground cumin
2 tablespoons dried thyme
2 tablespoons Italian Spices
(Or any combo of basil, oregano, sage, etc.)
2 teaspoons fresh ground pepper
1-teaspoon salt
2 cans dark red kidney beans, drained
2 cans garbanzo beans, drained
2 cups tomato sauce
Heat olive oil in really large pot. Add onion, garlic, peppers, carrots and broccoli. Sauté for 10 minutes. Add all tomatoes and beans. Sauté for 5 more minutes. Add all spices and sauté for a few more minutes. Add the marinara sauce and 1 cup of water. Cook covered, stirring frequently for 1 hour. Serve with lots of shredded cheddar cheese chopped scallions and homemade corn bread.
PB&J Energy Bars
These high protein bars are great in a lunch box or as an after school snack. We love to make them together and the kids just gobble them up. We also have had some real fun designing the packaging!
2 cups uncooked oats
1-cup crunchy peanut butter
1/2 cup 100 % fruit jelly
In a large bowl, mix all ingredients together thoroughly. Spread in a sprayed 8-inch square pan. Bake for 30 minutes. Allow to cool at least 10 minutes before cutting. Cut into 8 bars and wrap individually.
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