Perhaps one of the best purchases, or worst depending upon how you look at it, was a freezer for the garage. When we moved into our house we had a pathetic looking, very skinny, side by side refrigerator. The freezer side was so skinny, David had a hard time getting his beloved frozen pizzas to fit in there (single serving ones too). When we remodeled the kitchen, we went with a French door model with the freezer on the bottom. A step up but honestly, as someone who relies heavily on being able to pull meals out of the freezer for the weekdays, it still wasn't enough.
Enter the Freezerator. David had been coveting this thing from afar for years. It is actually listed as a garage appliance as it is made specifically for the garage. The top compartment can be either a refrigerator or a freezer and it boasts a heater so if you do use it as a refrigerator, the contents won't freeze during the Iowa winters. He finally went ahead and made the purchase when he heard that they were being discontinued. Best. Purchase. Ever.
I went through a spell this Fall where I really wasn't cooking anything. I was in a cooking funk. I'd go to the store, buy meat, end up not cooking in and into the freezer it would go. It got pretty bad around Christmas when I had to convert the top part of said freezer from a refrigerator, because I didn't have room to store my Christmas cookies. Part of my quest since the beginning of the year has been to cook exclusively from the freezer. All I've been buying from the grocery store is fresh fruit and vegetables and milk. It's actually been nice to have $40ish grocery bills for a family of 4!
I pulled a 3 pound package of ground beef out of the freezer on Friday. Honestly, I have no idea why I purchased a 3 pound package in the first place, but I do know that part of it will be used for a batch of Sloppy Joes. This is another recipe that come from the cookbook that helped my love my Slow Cooker, The Slow Cooker Revolution.
We really enjoyed this recipe. Making a panade out of the milk and bread really helps to keep the ground beef soft, especially since I lean towards leaner ground beef that what the recipe calls for. While there is some prep work involved, I love the fact that I can toss this in the crockpot for 6 - 8 hours and not be tied to the kitchen. Chop, brown, dump and then be free to referee the arguments all day. Or maybe catch up on my reading since I upped my Goodreads challenge this year.
Sloppy Joes
Yield: 12 1/2-cup servings
2 slices white bread
1/4 cup whole milk
2 pounds ground beef, 93%
1 tablespoon canola oil
2 small onions -- minced
1 teaspoon chili powder
4 whole garlic cloves -- minced
15 ounces tomato sauce
1 cup ketchup
2 teaspoons brown sugar
1/2 teaspoon hot sauce
Mash bread and milk into a paste in large bowl using a fork. Mix in ground beef, 1/2 teaspoon salt and 1/2 teaspoon pepper using hands.
Heat oil in 12-inch skillet over medium high heat until shimmering. Add onions, garlic and chili powder and cook until onions are softened and lightly browned, 8 to 10 minutes.
Stir in beef mixture, 1 pound at a time and cook, breaking up any large pieces until no longer pink, about 3 minutes. Stir in 1 cup tomato sauce, scraping up any browned bits; transfer to slow cooker.
Stir remaining tomato sauce, ketchup, sugar and hot sauce into slow cooker. Cover and cook until beef is tender, 6 to 8 hours on low or 3 to 5 hours on high.
Let meat mixture settle for 5 minutes, then remove fat from the surface using a large spoon. Break up any remaining large pieces of beef with spoon. Season with salt and pepper to taste. Spoon mixture onto buns and serve.
Sunday, January 22, 2012
Tuesday, January 10, 2012
French Onion Soup
I really do like the winter. Snow falling from the sky means 'stay home' days, fires roaring in the fireplace and soup! Here we are, January 10, and we've only had like 5 snowflakes fall to the ground. What is that all about? Never mind that we've had several days in the 50's lately. It's grilling weather not soup weather!
Now before anyone start throwing anything at me, I'm not asking for a blizzard that keeps us house bound for days. I'm just looking for a nice little snowstorm, a foot ought to do, just enough to keep us stuck at the house for a day.
One of my favorite soups to get when we go out to eat is French Onion Soup. I've tried a few different recipes before I settled on this on as my favorite. I've been making this recipe for at least 10 years now and I'm not entirely sure where it came from. It is very easy to throw together and it just involves stirring it periodically so the onions don't burn. I did learn that you can't make a double batch of this recipe as the onions with literally take all day to caramelize. I use my cast iron Dutch oven to make this and it doesn't take nearly as long to get the onions caramelized.
French Onion Soup
3 pounds yellow onions
3 tablespoons unsalted butter
1/2 teaspoon table salt
1 pinch sugar
8 cups water, plus more as needed
1 tablespoon all-purpose flour
1 sprig fresh thyme
1/4 cup dry white wine
1 whole baguette
8 ounces Gruyère or Swiss cheese, grated
Cut each onion into 1/8 inch slices (I make mine a little thicker so the onions don't all dissolve). Melt butter in a large Dutch oven or soup pot over medium heat. Once it has stopped foaming add the onions, 1/2 teaspoon salt, and sugar. Toss to evenly coat. Cover and cook for 10 minutes. Remove cover, and cook stirring frequently until the onions begin to brown lightly, about 90 minutes longer. Stir every 5 minutes and add a couple tablespoons of water whenever the bottom of the pan crusts over with dark colored fond. Continue to cook as directed until the onions are an even dark walnut color, an additional 45 minutes longer.
Add the flour and stir for two minutes. Add 8 cups water and thyme to the onions and bring to a boil. Lower heat to maintain a lively simmer and cook for 20 minutes. Add white wine and simmer 10 minutes longer. Taste for seasoning adding salt as needed. Meanwhile, heat the oven to 325 degrees and adjust a rack to the upper middle position. Cut the baguette into 3/4 inch slices and arrange on a single layer on a cookie sheet. Bake until the bread is dry, crisp and very lightly colored at the edges, about 10 minutes. Remove bread slices and set aside.
Heat broiler and place 6 heatproof bowls in a baking sheet. Fill each bowl with about 2 cups soup. Top each with two baguette slices and evenly distribute grated cheese over the bread. Broil until well browned and bubbly, about ten minutes. Cool for five minutes before serving.
Now before anyone start throwing anything at me, I'm not asking for a blizzard that keeps us house bound for days. I'm just looking for a nice little snowstorm, a foot ought to do, just enough to keep us stuck at the house for a day.
One of my favorite soups to get when we go out to eat is French Onion Soup. I've tried a few different recipes before I settled on this on as my favorite. I've been making this recipe for at least 10 years now and I'm not entirely sure where it came from. It is very easy to throw together and it just involves stirring it periodically so the onions don't burn. I did learn that you can't make a double batch of this recipe as the onions with literally take all day to caramelize. I use my cast iron Dutch oven to make this and it doesn't take nearly as long to get the onions caramelized.
French Onion Soup
3 pounds yellow onions
3 tablespoons unsalted butter
1/2 teaspoon table salt
1 pinch sugar
8 cups water, plus more as needed
1 tablespoon all-purpose flour
1 sprig fresh thyme
1/4 cup dry white wine
1 whole baguette
8 ounces Gruyère or Swiss cheese, grated
Cut each onion into 1/8 inch slices (I make mine a little thicker so the onions don't all dissolve). Melt butter in a large Dutch oven or soup pot over medium heat. Once it has stopped foaming add the onions, 1/2 teaspoon salt, and sugar. Toss to evenly coat. Cover and cook for 10 minutes. Remove cover, and cook stirring frequently until the onions begin to brown lightly, about 90 minutes longer. Stir every 5 minutes and add a couple tablespoons of water whenever the bottom of the pan crusts over with dark colored fond. Continue to cook as directed until the onions are an even dark walnut color, an additional 45 minutes longer.
Add the flour and stir for two minutes. Add 8 cups water and thyme to the onions and bring to a boil. Lower heat to maintain a lively simmer and cook for 20 minutes. Add white wine and simmer 10 minutes longer. Taste for seasoning adding salt as needed. Meanwhile, heat the oven to 325 degrees and adjust a rack to the upper middle position. Cut the baguette into 3/4 inch slices and arrange on a single layer on a cookie sheet. Bake until the bread is dry, crisp and very lightly colored at the edges, about 10 minutes. Remove bread slices and set aside.
Heat broiler and place 6 heatproof bowls in a baking sheet. Fill each bowl with about 2 cups soup. Top each with two baguette slices and evenly distribute grated cheese over the bread. Broil until well browned and bubbly, about ten minutes. Cool for five minutes before serving.
Wednesday, December 21, 2011
Saugus Santa Ban
Kind of surprised to see my hometown made it to the O'Reilly Factor. I never thought I'd find myself on the same side of an issue as Bill O'Reilly!
Saugus Santa Ban
Saugus Santa Ban
Monday, December 19, 2011
Cocoa Spice Crackles
I have been a cookie baking maniac the last couple of weekends, getting ready for Christmas. The last few years I've made up gift baskets for the daycare teachers and now we've added a kindergarten teacher, kindergarten aide and a bus driver to the list. Madeleine really likes her bus driver ... which is a good thing since the kindergarten kids are required to sit in the front seats and she is first on and last off. Oh to be a part time worker, but I digress.
These are probably my favorite cookies. Not too sweet and they are a combination of chocolate and warm spices. I always make sure to bake a double batch of these so I can have a small stash in the freezer.
Cocoa Spice Crackles
Land O Lakes
1 cup sugar
3/4 cup butter -- softened
1/4 cup firmly packed brown sugar
2 whole eggs
1 3/4 cups all-purpose flour
1/3 cup unsweetened cocoa
2 tablespoons crystallized ginger -- finely chopped (or 1/2 teaspoon ground ginger)
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1 cup mini-chocolate chips
Coarse grain sugar or sugar
Combine 1 cup sugar, butter and brown sugar in large bowl. Beat at medium speed until creamy. Add eggs; continue beating until well mixed. Reduce speed to low; add all remaining ingredients except chocolate chips and coarse grain sugar. Beat until well mixed. Stir in chocolate chips. Refrigerate until firm (4 hours or overnight).
Heat oven to 350°F. Shape dough into 1 1/4-inch balls with lightly floured hands. Roll in coarse grain sugar. Place 1 inch apart onto ungreased cookie sheets. Bake for 10 to 12 minutes or until set. Makes 4 dozen.
These are probably my favorite cookies. Not too sweet and they are a combination of chocolate and warm spices. I always make sure to bake a double batch of these so I can have a small stash in the freezer.
Cocoa Spice Crackles
Land O Lakes
1 cup sugar
3/4 cup butter -- softened
1/4 cup firmly packed brown sugar
2 whole eggs
1 3/4 cups all-purpose flour
1/3 cup unsweetened cocoa
2 tablespoons crystallized ginger -- finely chopped (or 1/2 teaspoon ground ginger)
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1 cup mini-chocolate chips
Coarse grain sugar or sugar
Combine 1 cup sugar, butter and brown sugar in large bowl. Beat at medium speed until creamy. Add eggs; continue beating until well mixed. Reduce speed to low; add all remaining ingredients except chocolate chips and coarse grain sugar. Beat until well mixed. Stir in chocolate chips. Refrigerate until firm (4 hours or overnight).
Heat oven to 350°F. Shape dough into 1 1/4-inch balls with lightly floured hands. Roll in coarse grain sugar. Place 1 inch apart onto ungreased cookie sheets. Bake for 10 to 12 minutes or until set. Makes 4 dozen.
Sunday, December 18, 2011
All-Purpose Gravy
It is no secret that I like to cook. Even when I was little I loved to help my grandmothers cook. My Italian grandmother wasn't fond of baking but she loved to cook meals. Lasagna, Eggplant Parmesan, Manicotti, etc., I watched her make it all. My Polish grandmother was more of a baker and I remember around the holidays the heat would always be cranked up and the rooms closed off as she had tubs of dough for bread rising everywhere.
Although I don't cook nearly as much as they did, I do cook supper several nights a week and most everything is from scratch. There are some days, however, where I just take shortcuts. Friday night I had marinated some chicken breasts in Italian dressing and threw them in the oven. On my way home I stopped and grabbed a box of Uncle Ben's Broccoli and Cheese Rice to go with it. Served up supper and they started eating and then stopped and looked at the rice and looked at me. Comments ranged from it being bland (really, with a ton of sodium in it?) to it tasting funny. Great, I think I spoiled them.
So when I pulled the beef sirloin roast out of the freezer I figured I'd better not push my luck and decided to make gravy from scratch. This really is an easy and versatile recipe. I use a can of each if I am making this for beef or pork but if it is for a roast chicken, I use 2 cans of chicken broth.
All Purpose Gravy
Cook's Illustrated
1 small carrot , peeled and chopped into rough 1/2-inch pieces
1 small rib celery , chopped into rough 1/2-inch pieces
1 small onion , chopped into rough 1/2-inch pieces
3 tablespoons unsalted butter
1/4 cup flour
2 cups chicken broth
2 cups broth
1 bay leaf
1/4 teaspoon dried thyme
5 whole black peppercorns
In food processor, pulse carrot until broken into rough 1/4-inch pieces, about five 1-second pulses. Add celery and onion; pulse until all vegetables are broken into 1/8-inch pieces, about five 1-second pulses. If you chop them too small you won't be able to strain them all out and then people will complain there are things floating in their gravy. :)
Heat butter in large heavy-bottomed saucepan over medium-high heat; when foaming subsides, add vegetables and cook, stirring frequently, until softened and well browned, about 7 minutes. Reduce heat to medium; stir in flour and cook, stirring constantly, until thoroughly browned and fragrant, about 5 minutes. Whisking constantly, gradually add broths; bring to boil, skimming off any foam that forms on surface. Reduce heat to medium-low and add bay leaf, thyme, and peppercorns; simmer, stirring occasionally, until thickened and reduced to 3 cups, 20 to 25 minutes.
Strain gravy through fine-mesh strainer into clean saucepan, pressing on solids to extract as much liquid as possible; discard solids. Adjust seasonings with salt and pepper. Serve hot.
Although I don't cook nearly as much as they did, I do cook supper several nights a week and most everything is from scratch. There are some days, however, where I just take shortcuts. Friday night I had marinated some chicken breasts in Italian dressing and threw them in the oven. On my way home I stopped and grabbed a box of Uncle Ben's Broccoli and Cheese Rice
So when I pulled the beef sirloin roast out of the freezer I figured I'd better not push my luck and decided to make gravy from scratch. This really is an easy and versatile recipe. I use a can of each if I am making this for beef or pork but if it is for a roast chicken, I use 2 cans of chicken broth.
All Purpose Gravy
Cook's Illustrated
1 small carrot , peeled and chopped into rough 1/2-inch pieces
1 small rib celery , chopped into rough 1/2-inch pieces
1 small onion , chopped into rough 1/2-inch pieces
3 tablespoons unsalted butter
1/4 cup flour
2 cups chicken broth
2 cups broth
1 bay leaf
1/4 teaspoon dried thyme
5 whole black peppercorns
In food processor, pulse carrot until broken into rough 1/4-inch pieces, about five 1-second pulses. Add celery and onion; pulse until all vegetables are broken into 1/8-inch pieces, about five 1-second pulses. If you chop them too small you won't be able to strain them all out and then people will complain there are things floating in their gravy. :)
Heat butter in large heavy-bottomed saucepan over medium-high heat; when foaming subsides, add vegetables and cook, stirring frequently, until softened and well browned, about 7 minutes. Reduce heat to medium; stir in flour and cook, stirring constantly, until thoroughly browned and fragrant, about 5 minutes. Whisking constantly, gradually add broths; bring to boil, skimming off any foam that forms on surface. Reduce heat to medium-low and add bay leaf, thyme, and peppercorns; simmer, stirring occasionally, until thickened and reduced to 3 cups, 20 to 25 minutes.
Strain gravy through fine-mesh strainer into clean saucepan, pressing on solids to extract as much liquid as possible; discard solids. Adjust seasonings with salt and pepper. Serve hot.
Friday, December 16, 2011
Festive Cherry Drops
I've been without my Kitchen Aid stand mixer all week. I didn't realize I wasn't supposed to put the paddle (which is not coated) into the dishwasher. I took it out of the cabinet and went to put it in the mixer and noticed that my hand had turned black. Hmm. I called Kitchen Aid in a panic (yep, they answered at 8 PM on a Friday night) and told me that it started to oxidize. A little Bar Keeper's Friend and I should be back in business. Only problem is I either keep forgetting to pick it up in the store or when I do remember, they don't carry it.
So, I've been baking double batches of cookies using a hand mixer. At one point, Christopher wanted to *help* me and the mixer ended up on the floor and cracked. I was able to get it back together but I swear if I hold it a certain way it shocks me. Maybe I need to make a list and put Bar Keeper's Friend at the top of it.
I love the combination of fruit and chocolate so that may be one of the reasons why this cookie is at the top of my list. I found it in one of those Land O Lakes supplements years ago and have been making it ever since. I make sure to leave a tablespoon or so of the cherry juice and it tints the cookies a light pink. They freeze well as long as the drizzle has a chance to dry before putting them in there.
Festive Cherry Drops
Land O Lakes
Cookie
1/2 cup sugar
1/2 cup butter -- softened
1 whole egg
1/2 teaspoon vanilla
1 1/2 cups all-purpose flour
1 teaspoon baking powder
6 ounces maraschino cherries -- well drained, chopped
Drizzle
2/3 cup real semi-sweet chocolate chips
2 teaspoons shortening
Heat oven to 350°F. Combine sugar and butter in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add egg and vanilla; continue beating until well mixed. Reduce speed to low; add flour and baking powder. Beat, scraping bowl often, until well mixed. Add cherries; stir into dough.
Drop by rounded teaspoonfuls onto ungreased cookie sheets. Bake for 9 to 11 minutes or until edges begin to brown. Cool 1 minute on cookie sheets; remove to wire cooling rack. Cool completely.
Place chocolate chips and shortening in small microwave-safe bowl. Microwave on HIGH (100% power), stirring occasionally, until melted (30 to 45 seconds). Drizzle cooled cookies with melted chocolate. Let stand until chocolate is set.
Yield: 3 1/2 dozen
So, I've been baking double batches of cookies using a hand mixer. At one point, Christopher wanted to *help* me and the mixer ended up on the floor and cracked. I was able to get it back together but I swear if I hold it a certain way it shocks me. Maybe I need to make a list and put Bar Keeper's Friend at the top of it.
I love the combination of fruit and chocolate so that may be one of the reasons why this cookie is at the top of my list. I found it in one of those Land O Lakes supplements years ago and have been making it ever since. I make sure to leave a tablespoon or so of the cherry juice and it tints the cookies a light pink. They freeze well as long as the drizzle has a chance to dry before putting them in there.
Festive Cherry Drops
Land O Lakes
Cookie
1/2 cup sugar
1/2 cup butter -- softened
1 whole egg
1/2 teaspoon vanilla
1 1/2 cups all-purpose flour
1 teaspoon baking powder
6 ounces maraschino cherries -- well drained, chopped
Drizzle
2/3 cup real semi-sweet chocolate chips
2 teaspoons shortening
Heat oven to 350°F. Combine sugar and butter in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add egg and vanilla; continue beating until well mixed. Reduce speed to low; add flour and baking powder. Beat, scraping bowl often, until well mixed. Add cherries; stir into dough.
Drop by rounded teaspoonfuls onto ungreased cookie sheets. Bake for 9 to 11 minutes or until edges begin to brown. Cool 1 minute on cookie sheets; remove to wire cooling rack. Cool completely.
Place chocolate chips and shortening in small microwave-safe bowl. Microwave on HIGH (100% power), stirring occasionally, until melted (30 to 45 seconds). Drizzle cooled cookies with melted chocolate. Let stand until chocolate is set.
Yield: 3 1/2 dozen
Friday, December 9, 2011
Double Peanut Butter and Milk Chocolate Chip Cookies
Inhale. Exhale. Inhale again. Exhale. Madeleine and I are sitting upstairs watching Frosty the Snowman and all I can smell is peanut butter and chocolate.
I started my Christmas cookie baking tonight and decided to start with an easy drop cookie so I can feel like I accomplished something. I have 6 dozen fresh-out-of-the-oven cookies taunting me from downstairs. Maybe I shouldn't have started with my favorite flavor combination.
I found this recipe a few years ago on the Hershey website when I was looking for something to do with peanut butter chips. These really are a snap to put together and they are a great cookie to freeze. The only flaw is that fact that one batch only makes 3 dozen. Three dozen is great when you're just making cookies for the family. Three dozen is not so great when you are on a cookie baking spree for Christmas.
Each bag of chips has just about 2 cups in it, so I made a double batch and use a full bag of each. I decided to try out the convection bake feature on my oven and it was great not having to rotate cookie sheets halfway through. Each sheet took just 12 minutes to cook. I even searched the cabinet and broke out the parchment paper so the bottoms wouldn't burn - watch out Betty Crocker!
Double Peanut Butter and Milk Chocolate Chip Cookies
Hershey's Kitchen
1/2 cup butter, softened
3/4 cup sugar
1/3 cup peanut butter
1 egg
1/2 teaspoon vanilla extract
1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup milk chocolate chips
1 cup peanut butter chips
Heat oven to 350°F.
Beat butter, sugar and peanut butter in medium bowl until creamy. Add egg and vanilla; beat well. Stir together flour, baking soda and salt; add to butter mixture, blending well. Stir in milk chocolate chips and peanut butter chips. Drop by rounded teaspoons onto ungreased cookie sheets.
Bake 12 to 14 minutes or until light golden brown. Makes 3 dozen cookies.
I started my Christmas cookie baking tonight and decided to start with an easy drop cookie so I can feel like I accomplished something. I have 6 dozen fresh-out-of-the-oven cookies taunting me from downstairs. Maybe I shouldn't have started with my favorite flavor combination.
I found this recipe a few years ago on the Hershey website when I was looking for something to do with peanut butter chips. These really are a snap to put together and they are a great cookie to freeze. The only flaw is that fact that one batch only makes 3 dozen. Three dozen is great when you're just making cookies for the family. Three dozen is not so great when you are on a cookie baking spree for Christmas.
Each bag of chips has just about 2 cups in it, so I made a double batch and use a full bag of each. I decided to try out the convection bake feature on my oven and it was great not having to rotate cookie sheets halfway through. Each sheet took just 12 minutes to cook. I even searched the cabinet and broke out the parchment paper so the bottoms wouldn't burn - watch out Betty Crocker!
Double Peanut Butter and Milk Chocolate Chip Cookies
Hershey's Kitchen
1/2 cup butter, softened
3/4 cup sugar
1/3 cup peanut butter
1 egg
1/2 teaspoon vanilla extract
1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup milk chocolate chips
1 cup peanut butter chips
Heat oven to 350°F.
Beat butter, sugar and peanut butter in medium bowl until creamy. Add egg and vanilla; beat well. Stir together flour, baking soda and salt; add to butter mixture, blending well. Stir in milk chocolate chips and peanut butter chips. Drop by rounded teaspoons onto ungreased cookie sheets.
Bake 12 to 14 minutes or until light golden brown. Makes 3 dozen cookies.
Saturday, November 26, 2011
Pumpkin Cheesecake Pie
This year I let Madeleine decide what dessert we made for Thanksgiving. Since it was just the 4 of us for dinner, I figured I'd just make one and we'd have leftovers through the weekend. Not so much.
Madeleine wanted to make a pumpkin pie 'like the Pilgrims did mommy'. I had my doubts that she'd like the taste of pumpkin, and I don't particularly care for plain ole pumpkin pie, so I wanted to make something that I hoped wasn't going to go straight into the trash.
The King Arthur Flour website is a website I frequent mostly around the holidays. Great for ideas for new cookies, bread and candy to try out for the baskets I make up at Christmas. They have lots of delicious looking recipes that I wish i had the time to make. I would love to be able to bake all our bread, but that requires organization. Sigh, one day.
This was pretty quick and easy to put together when you don't make your own pie crust. I substituted pumpkin pie spice for the laundry list of spices they used. Even though the HyVee pie crust declared it was a deep dish pie, it wasn't, and I had some leftover pumpkin filling that I cooked in a little ramekin. Both kids enjoyed it.
Pumpkin Cheesecake Pie
Adapted from King Arthur Flour
Deep dish pie crust (I am incapable of making pie crust so I use frozen)
Cheesecake Filling
8 ounces cream cheese, softened
1/3 cup (2 ounces) sugar
1 large egg, lightly beaten
1 teaspoon vanilla
1/4 cup (1 5/8 ounces) diced candied ginger
Pumpkin Filling
3/4 cup (5 1/4 ounces) sugar
1/2 teaspoon salt
2 teaspoons pumpkin pie spice
1 15-ounce can pumpkin
1 cup (8 ounces) evaporated milk
3 large eggs, lightly beaten
Cheesecake Filling: Remove the cream cheese from its wrapper, and place it in a mixing bowl. Allow it to warm to room temperature (this will make it easier to beat), then add the sugar and beat till fairly smooth. Stir in the egg, vanilla and ginger, and spoon the filling into the pie crust.
Pumpkin Filling: In a medium-sized mixing bowl, whisk together the sugar, salt and spices. Add the pumpkin, cream or evaporated milk, and eggs, and whisk gently until smooth. Gently spoon the pumpkin filling atop the cheesecake layer, filling within 1/4-inch of the top of the crust. Note: Do this carefully at first, so as not to disturb the cheesecake layer; once you've covered the cheesecake, you can be less careful. Depending on the exact depth of your pie pan, you may have leftover filling. Simply pour it into a custard cup or other small baker, and bake it along with the pie, removing it from the oven when it appears set, and a cake tester inserted into the center comes out clean.
Place the pie in a preheated 425°F oven, and bake it for 15 minutes. Reduce the oven temperature to 350°F, and continue to bake for 40 to 45 minutes, covering the edges of the pie with a crust shield or aluminum foil if they seem to be browning too quickly. The pie is done when it looks set, but still wobbles a bit in the center when you jiggle it. Remove the pie from the oven, allow it to cool to room temperature, then refrigerate it till serving time. Serve with lightly sweetened whipped cream flavored with a pinch of ginger and teaspoon of vanilla.
Yield: 10 rich servings
Madeleine wanted to make a pumpkin pie 'like the Pilgrims did mommy'. I had my doubts that she'd like the taste of pumpkin, and I don't particularly care for plain ole pumpkin pie, so I wanted to make something that I hoped wasn't going to go straight into the trash.
The King Arthur Flour website is a website I frequent mostly around the holidays. Great for ideas for new cookies, bread and candy to try out for the baskets I make up at Christmas. They have lots of delicious looking recipes that I wish i had the time to make. I would love to be able to bake all our bread, but that requires organization. Sigh, one day.
This was pretty quick and easy to put together when you don't make your own pie crust. I substituted pumpkin pie spice for the laundry list of spices they used. Even though the HyVee pie crust declared it was a deep dish pie, it wasn't, and I had some leftover pumpkin filling that I cooked in a little ramekin. Both kids enjoyed it.
Pumpkin Cheesecake Pie
Adapted from King Arthur Flour
Deep dish pie crust (I am incapable of making pie crust so I use frozen)
Cheesecake Filling
8 ounces cream cheese, softened
1/3 cup (2 ounces) sugar
1 large egg, lightly beaten
1 teaspoon vanilla
1/4 cup (1 5/8 ounces) diced candied ginger
Pumpkin Filling
3/4 cup (5 1/4 ounces) sugar
1/2 teaspoon salt
2 teaspoons pumpkin pie spice
1 15-ounce can pumpkin
1 cup (8 ounces) evaporated milk
3 large eggs, lightly beaten
Cheesecake Filling: Remove the cream cheese from its wrapper, and place it in a mixing bowl. Allow it to warm to room temperature (this will make it easier to beat), then add the sugar and beat till fairly smooth. Stir in the egg, vanilla and ginger, and spoon the filling into the pie crust.
Pumpkin Filling: In a medium-sized mixing bowl, whisk together the sugar, salt and spices. Add the pumpkin, cream or evaporated milk, and eggs, and whisk gently until smooth. Gently spoon the pumpkin filling atop the cheesecake layer, filling within 1/4-inch of the top of the crust. Note: Do this carefully at first, so as not to disturb the cheesecake layer; once you've covered the cheesecake, you can be less careful. Depending on the exact depth of your pie pan, you may have leftover filling. Simply pour it into a custard cup or other small baker, and bake it along with the pie, removing it from the oven when it appears set, and a cake tester inserted into the center comes out clean.
Place the pie in a preheated 425°F oven, and bake it for 15 minutes. Reduce the oven temperature to 350°F, and continue to bake for 40 to 45 minutes, covering the edges of the pie with a crust shield or aluminum foil if they seem to be browning too quickly. The pie is done when it looks set, but still wobbles a bit in the center when you jiggle it. Remove the pie from the oven, allow it to cool to room temperature, then refrigerate it till serving time. Serve with lightly sweetened whipped cream flavored with a pinch of ginger and teaspoon of vanilla.
Yield: 10 rich servings
Thursday, November 24, 2011
Happy Thanksgiving!
It may be cloudy and gray outside this morning but it is warm and cheerful inside. It is nice to sit and relax with a hot cup of coffee and a blueberry muffin while alternating between watching the parade and 'turkey tv'. Never would have guessed that an oven light could occupy two kids as much as it does.
My turkey, stuffed with a Bacon, Apple and Caramelized Onion Stuffing has been in the oven for over an hour and smells great. The rest of the stuffing along with our side dishes are all ready to go in the refrigerator when the turkey is close to being done. David is estimating we'll be eating at 4.
So this Thanksgiving I am thankful for my family and friends, both near and far. A roof over my head and a job to go to everyday. Happy Thanksgiving to all!!
My turkey, stuffed with a Bacon, Apple and Caramelized Onion Stuffing has been in the oven for over an hour and smells great. The rest of the stuffing along with our side dishes are all ready to go in the refrigerator when the turkey is close to being done. David is estimating we'll be eating at 4
So this Thanksgiving I am thankful for my family and friends, both near and far. A roof over my head and a job to go to everyday. Happy Thanksgiving to all!!
Monday, November 21, 2011
There's a monster in my refrigerator
Oh wait, that's my turkey!
I may have gotten a little carried away this year when I bought my turkey. In my defense, I was in a rush, trying to get home before the bus did. I was at the local HyVee looking at all the frozen turkeys in front of me, trying to find one that wasn't injected with a salt solution so I could brine it. There were a ton of small looking one (to me anyway). I found one that looked to be of a decent size and tossed it in my cart. Sure, the cart shuddered when I dropped it in and listed to the left when I pushed it but eh, I was in a rush.
I got home and couldn't get it in the refrigerator without having to take out one of the shelves. I checked out the tag and was a little shocked - 23 pounds. Whoops. I just went back and checked my blog post from last year and saw that my turkey was *only* 16 pounds. Did I mention it is only the 4 of us for dinner?
While I do not regret the size of the turkey (although than means I need to get up at least an hour earlier on Thanksgiving) I DO regret not cutting the tag off. Not cutting the tag off means I get to listen to someone (everyday, several times a day) mention the size of the bird. Funny thing though, he'll be the first one digging into the leftovers.
I may have gotten a little carried away this year when I bought my turkey. In my defense, I was in a rush, trying to get home before the bus did. I was at the local HyVee looking at all the frozen turkeys in front of me, trying to find one that wasn't injected with a salt solution so I could brine it. There were a ton of small looking one (to me anyway). I found one that looked to be of a decent size and tossed it in my cart. Sure, the cart shuddered when I dropped it in and listed to the left when I pushed it but eh, I was in a rush.
I got home and couldn't get it in the refrigerator without having to take out one of the shelves. I checked out the tag and was a little shocked - 23 pounds. Whoops. I just went back and checked my blog post from last year and saw that my turkey was *only* 16 pounds. Did I mention it is only the 4 of us for dinner?
While I do not regret the size of the turkey (although than means I need to get up at least an hour earlier on Thanksgiving) I DO regret not cutting the tag off. Not cutting the tag off means I get to listen to someone (everyday, several times a day) mention the size of the bird. Funny thing though, he'll be the first one digging into the leftovers.
Sunday, November 20, 2011
Spiced Pumpkin Bars
Fall is my favorite time of year. Fires in the fireplace, cool weather, football and brightly colored leaves on the trees. Of course I can't leave out apples, pumpkin and the smell of cinnamon.
This is one of my favorite recipes. I have no idea where I found it, but I used to make them for Thanksgiving every single year. After I moved away from home I still made them every year, bringing them into work so I could get my fix. Haven't made them in a few years and was thisclose to making them today until I realized I didn't have the right size pan anymore.
Too bad someone is still napping otherwise I think I could talk myself into going shopping for a pan.
Spiced Pumpkin Bars
Yield: 24 bars
2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons pumpkin pie spice
1 teaspoon baking soda
1/4 teaspoon salt
4 whole eggs
15 ounces canned pumpkin
1 2/3 cups granulated sugar
1 cup canola oil
8 ounces cream cheese -- softened
1/4 cup butter
1 teaspoon vanilla
2 cups sifted powdered sugar
Pecan halves (optional)
In a medium bowl stir together flour, baking powder, pumpkin pie spice, baking soda, and salt; set aside.
In a large mixing bowl beat together eggs, pumpkin, sugar, and oil with an electric mixer on medium speed. Add the flour mixture; beat until well combined. Spread batter into an ungreased 15x10x1-inch baking pan.
Bake in a 350 degree F oven for 25 to 30 minutes or until a wooden toothpick inserted in the center comes out clean. Cool completely in pan on a wire rack.
In a medium mixing bowl beat together the cream cheese, butter, and vanilla until fluffy. Gradually add powdered sugar, beating until smooth. Frost pumpkin bars. If desired, top with pecan halves. If I don't have pecan halves I'll often sprinkle nutmeg on top. Cut into squares. Store, covered, in refrigerator up to 3 days.
This is one of my favorite recipes. I have no idea where I found it, but I used to make them for Thanksgiving every single year. After I moved away from home I still made them every year, bringing them into work so I could get my fix. Haven't made them in a few years and was thisclose to making them today until I realized I didn't have the right size pan anymore.
Too bad someone is still napping otherwise I think I could talk myself into going shopping for a pan.
Spiced Pumpkin Bars
Yield: 24 bars
2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons pumpkin pie spice
1 teaspoon baking soda
1/4 teaspoon salt
4 whole eggs
15 ounces canned pumpkin
1 2/3 cups granulated sugar
1 cup canola oil
8 ounces cream cheese -- softened
1/4 cup butter
1 teaspoon vanilla
2 cups sifted powdered sugar
Pecan halves (optional)
In a medium bowl stir together flour, baking powder, pumpkin pie spice, baking soda, and salt; set aside.
In a large mixing bowl beat together eggs, pumpkin, sugar, and oil with an electric mixer on medium speed. Add the flour mixture; beat until well combined. Spread batter into an ungreased 15x10x1-inch baking pan.
Bake in a 350 degree F oven for 25 to 30 minutes or until a wooden toothpick inserted in the center comes out clean. Cool completely in pan on a wire rack.
In a medium mixing bowl beat together the cream cheese, butter, and vanilla until fluffy. Gradually add powdered sugar, beating until smooth. Frost pumpkin bars. If desired, top with pecan halves. If I don't have pecan halves I'll often sprinkle nutmeg on top. Cut into squares. Store, covered, in refrigerator up to 3 days.
Wednesday, November 16, 2011
Shredded Barbecue Chicken
Everyone in this house has their likes and dislikes but I know that there is one thing I can make that will make everyone at the table happy - barbecue. Summer is long behind us and the grill has been covered up and, I am sure, our resident chick-a-munk family has moved back in.
This is another one that is quick and easy to throw together from my new favorite cookbook. I actually threw this one in when I got home from work and cooked it the four hours. I stored the meat and the liquid separate in the refrigerator so the next night I could easy get the fat off the top. Reheated the whole thing in a saucepan with some extra sauce. I wouldn't say it was too hot, but the kids did have an extra cup of milk with their supper that night.
Shredded Barbecue Chicken
Slow Cooker Revolution
1 1/2 pounds boneless skinless chicken breast halves
1 1/2 pounds boneless skinless chicken thighs
1 1/2 cups barbecue sauce
2 teaspoons chili powder
1 teaspoon paprika
1/4 teaspoon cayenne pepper
Mix chili powder, paprika, cayenne pepper, 1/2 teaspoon salt and 1/4 teaspoon pepper together. Rub over chicken. Place in slow cooker. Pour 1/2 cup of barbecue sauce over chicken and toss to coat. Cover and cook on low until chicken is tender, 4 to 6 hours.
Transfer chicken to bowl, let cool slightly and shred into bite-sized peices. Cover to keep warm. Let braising liquid settle for 5 minutes, then remove fat from surface using a large spoon.
Warm remaining barbecue sauce. Toss shredded chicken with hot barbecue sauce and 1 cup braising liquid. Add more liquid as needed to keep meat moist.
Per Serving: 144 Calories; 3g Fat (21.3% calories from fat); 24g Protein; 4g Carbohydrate; 1g Dietary Fiber
This is another one that is quick and easy to throw together from my new favorite cookbook. I actually threw this one in when I got home from work and cooked it the four hours. I stored the meat and the liquid separate in the refrigerator so the next night I could easy get the fat off the top. Reheated the whole thing in a saucepan with some extra sauce. I wouldn't say it was too hot, but the kids did have an extra cup of milk with their supper that night.
Shredded Barbecue Chicken
Slow Cooker Revolution
1 1/2 pounds boneless skinless chicken breast halves
1 1/2 pounds boneless skinless chicken thighs
1 1/2 cups barbecue sauce
2 teaspoons chili powder
1 teaspoon paprika
1/4 teaspoon cayenne pepper
Mix chili powder, paprika, cayenne pepper, 1/2 teaspoon salt and 1/4 teaspoon pepper together. Rub over chicken. Place in slow cooker. Pour 1/2 cup of barbecue sauce over chicken and toss to coat. Cover and cook on low until chicken is tender, 4 to 6 hours.
Transfer chicken to bowl, let cool slightly and shred into bite-sized peices. Cover to keep warm. Let braising liquid settle for 5 minutes, then remove fat from surface using a large spoon.
Warm remaining barbecue sauce. Toss shredded chicken with hot barbecue sauce and 1 cup braising liquid. Add more liquid as needed to keep meat moist.
Per Serving: 144 Calories; 3g Fat (21.3% calories from fat); 24g Protein; 4g Carbohydrate; 1g Dietary Fiber
Tuesday, November 15, 2011
Where did my *me time* go?
I used to be able to grocery shop by myself. Yep, every week I got a whole hour of *me time* while I walked up and down the aisles of our local grocery store.
I am afraid that my *me time* has become a thing of the past. For the last 6 weeks or so I have found myself grocery shopping with my smallest helper. Down the dairy aisle:
"Is that butter mommy? What are you going to do with that butter? Yogurt mommy, we need yogurt. I like that berry. Oh look - milk! We need milk, can we buy milk? I like milk! Do you like that milk? Daddy no like that milk. Cheese mommy, buy that cheese now!"
Doesn't help that the people around us encourage him by smiling and saying 'hi' to him. That's just an invitation to start a conversation:
"Look I have cheese! See my cheese? They gave me cheese! You want cheese?"
Even better is the argument at the register about who is going to pay:
"Move, mommy. I need a pen. I need card. I pay. I sign name. Move mommy. MOVE."
Too bad he really can't pay!
I am afraid that my *me time* has become a thing of the past. For the last 6 weeks or so I have found myself grocery shopping with my smallest helper. Down the dairy aisle:
"Is that butter mommy? What are you going to do with that butter? Yogurt mommy, we need yogurt. I like that berry. Oh look - milk! We need milk, can we buy milk? I like milk! Do you like that milk? Daddy no like that milk. Cheese mommy, buy that cheese now!"
Doesn't help that the people around us encourage him by smiling and saying 'hi' to him. That's just an invitation to start a conversation:
"Look I have cheese! See my cheese? They gave me cheese! You want cheese?"
Even better is the argument at the register about who is going to pay:
"Move, mommy. I need a pen. I need card. I pay. I sign name. Move mommy. MOVE."
Too bad he really can't pay!
Monday, November 14, 2011
Pork Loin with Cranberries and Orange
Weekends around here have been pretty busy. There always seems to be someplace to go, something that needs to be cleaned or something that needs to be organized.
This past weekend I am spent my time dragging out the warmer blankets and down comforters, washing all the summer stuff and putting it away. I also have a pile of sweaters that whisper "wash me" every time I walk by, but I am trying my best to ignore them. One thing at a time...
When I was growing up we went to one grandmother or another for Sunday dinner. Sunday dinner at my mom's mom meant Italian. Sunday dinner at my babci's house usually meant a roast of some sort. Didn't matter which house we went to - Sunday dinner was always an all-day affair that someone started cooking early Sunday morning.
Admittedly there are times that I would like to be able to spend a good chunk of my day cooking, but those days are few and far between (although Thanksgiving is right around the corner). I do like to have a bigger meal on Sunday for dinner like I did growing up, but I can't spend every Sunday in the kitchen.
This pork loin recipe is another one from Slow Cooker Revolution. I put this in the slow cooker late morning and by dinner it was done. I just so happen to have an over abundance of cranberries in the freezer, so for the sauce I made the one on the back of the Ocean Spray bag, substitiuting orange juice for the water. The pork was so tender even the little guy was able to cut it with his fork. I think I also passed on my love of cranberries to one of my kids - he was putting the sauce from the roast all over his rice and carrots as well.
Pork Loin with Cranberries and Orange
4 pounds pork loin, lean, boneless
1 tablespoon vegetable oil
14 ounces cranberry sauce
1/2 cup dried cranberries
1/2 cup orange juice
3 strips orange zest -- trimmed of white pith
1/8 teaspoon ground cinnamon
Dry pork with paper towels and season with salt and pepper. Heat oil in a large skillet over medium-high heat. Brown pork on all sides, 7 to 10 minutes.
Stir cranberry sauce, dried cranberries, orange juice, orange zest and cinnamon into slow cooker. Nestle browned pork into slow cooker. Cover and cook until pork is tender and registers 140-145 degrees on thermometer, about 4 hours on low.
Transfer pork to cutting board, tent loosely with aluminum foil and let rest for 10 minutes. Let braising liquid settle for 5 minutes then remove fat from surface using a large spoon. Discard orange zest. Transfer braising liquid to saucepan and simmer until reduced to 2 cups, about 12 minutes. Season with salt and pepper to taste.
Slice pork into 1/2-inch thick slices and arrange on serving platter. Spoon 1 cup sauce over meat and serve with remaining sauce.
This past weekend I am spent my time dragging out the warmer blankets and down comforters, washing all the summer stuff and putting it away. I also have a pile of sweaters that whisper "wash me" every time I walk by, but I am trying my best to ignore them. One thing at a time...
When I was growing up we went to one grandmother or another for Sunday dinner. Sunday dinner at my mom's mom meant Italian. Sunday dinner at my babci's house usually meant a roast of some sort. Didn't matter which house we went to - Sunday dinner was always an all-day affair that someone started cooking early Sunday morning.
Admittedly there are times that I would like to be able to spend a good chunk of my day cooking, but those days are few and far between (although Thanksgiving is right around the corner). I do like to have a bigger meal on Sunday for dinner like I did growing up, but I can't spend every Sunday in the kitchen.
This pork loin recipe is another one from Slow Cooker Revolution. I put this in the slow cooker late morning and by dinner it was done. I just so happen to have an over abundance of cranberries in the freezer, so for the sauce I made the one on the back of the Ocean Spray bag, substitiuting orange juice for the water. The pork was so tender even the little guy was able to cut it with his fork. I think I also passed on my love of cranberries to one of my kids - he was putting the sauce from the roast all over his rice and carrots as well.
Pork Loin with Cranberries and Orange
4 pounds pork loin, lean, boneless
1 tablespoon vegetable oil
14 ounces cranberry sauce
1/2 cup dried cranberries
1/2 cup orange juice
3 strips orange zest -- trimmed of white pith
1/8 teaspoon ground cinnamon
Dry pork with paper towels and season with salt and pepper. Heat oil in a large skillet over medium-high heat. Brown pork on all sides, 7 to 10 minutes.
Stir cranberry sauce, dried cranberries, orange juice, orange zest and cinnamon into slow cooker. Nestle browned pork into slow cooker. Cover and cook until pork is tender and registers 140-145 degrees on thermometer, about 4 hours on low.
Transfer pork to cutting board, tent loosely with aluminum foil and let rest for 10 minutes. Let braising liquid settle for 5 minutes then remove fat from surface using a large spoon. Discard orange zest. Transfer braising liquid to saucepan and simmer until reduced to 2 cups, about 12 minutes. Season with salt and pepper to taste.
Slice pork into 1/2-inch thick slices and arrange on serving platter. Spoon 1 cup sauce over meat and serve with remaining sauce.
Sunday, November 13, 2011
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