Canning Series: Fruit Spreads

So we had our first canning class and although I had to arrive late (due to unforeseen circumstances) I had a great time! Heck, I got to take home jars of deliciousness without having to do hardly any work.

The first thing that we (I love that I'm saying "we" when I literally showed up just as we were taste testing and labeling the jars) tackled was Traditional Strawberry Jam.

Traditional Strawberry Jam with Variations
~Makes about 8 (8 oz.) half pints~

• 5 cups crushed strawberries (about 5 lbs)
• 1/4 cup lemon juice
• 1 (1.75 oz.) package Ball Original Fruit Pectin (or any brand, Ball is sponsoring this series so we are using their products)
• 7 cups granulated sugar
• 8 (8 oz.) half pint glass preserving jars with lids and bands

1. Prepare boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
2. Combine strawberries and lemon juice in a 6 or 8 quart saucepan. Gradually stir in pectin.
   
3. Bring mixture to a full rolling boil that can not be stirred down, over high heat, stirring constantly.
4. Add entire measure of sugar, stirring to dissolve. Return mixture to a full rolling boil. Boil hard 1 minutes, stirring constantly.
   
5. Remove from heat. Skim foam if necessary.
6. Ladle hot jam into hot jars leaving 1/4 inch headspace. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight.
7. Process in a boiling water canner for 10 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.

Delicious Variations:

*Vanilla Strawberry Jam (this is the one we made): Add half a vanilla bean, split in half lengthwise, to the crushed strawberries. Cook as directed and remove vanilla bean before ladling jam into jars. The resulting jam will be enhanced with a subtle yet distinct vanilla overtone.

*Strawberry Balsamic Jam: Reduce the lemon juice to 1 tbsp and add 3 tbsp good-quality balsamic vinegar. Balsamic vinegar accents the strawberry flavor and gives the jam a robust taste.
*Lemony Strawberry Jam: Add the grated zest of 1 large lemon to the crushed strawberries.

*Peppered Strawberry Jam: Stir 1/2 tsp freshly ground black pepper into the cooked jam just before ladling it into the jars. Pepper accents and compliments the strawberries' sweet flavor. Be sure to use freshly ground pepper, which delivers a fresher-quality flavor.

Carrot Cake Jam
~Makes about 6 (8oz) half pints~

• 1 1/2 cups finely grated peeled carrots
• 1 1/2 cups chopped cored peeled pears
• 1 3/4 cups chopped pineapple, including juice
• 3 tbsp lemon juice
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 tsp ground cloves
• 1 (1.75 oz) package Ball Original Fruit Pectin
• 6 1/2 cups sugar
• 6 (8oz.) half pint glass preserving jars with lids and bands

1. Prepare boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
2. Combine carrots, pears, pineapple with juice, lemon juice, cinnamon, nutmeg, and cloves in a 6 or 8 quart saucepan. Bring mixture to a boil over high heat, stirring frequently.
3. Reduce heat, cover and boil gently for 20 minutes, stirring occasionally.
   
4. Remove from heat and whisk in pectin until dissolved. Bring mixture to a full rolling boil that cannot be stirred down, over high heat, stirring frequently.
5. Add sugar all at once and return to a full rolling boil, stirring constantly. Boil hard for 1 minutes, stirring constantly. Remove from heat and skim foam if necessary.
6. Ladle hot jam into hot jars leaving 1/4 inch headspace. Wipe rim. Center lid on jar. Apply band and adjust until fit is fingertip tight.
7. Process in a boiling water canner for 10 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.

Orange Chili Marmalade
~Makes about 8 (8oz) half pints~

• 2 1/4 lbs oranges (unpeeled), seeded and thinly sliced
• Grated zest and juice of 1 lemon
• 6 cups water
• 3 dried habenero chili peppers (or 6 dried Colorado or New Mexico chili peppers)
• 9 cups granulated sugar
• 8 (8oz.) half pint glass preserving jars with lids and bands.

1. Combine oranges, lemon zest and juice, and water in a large, deep stainless steel saucepan. Bring to a boil over high heat, stirring constantly. Reduce heat and boil gently, stirring occasionally, for 40 minutes.
2. Add chili peppers, partially cover and boil gently, stirring occasionally, until fruit is very soft, about 30 minutes. Remove and discard chili peppers.
3. Prepare boiling water canner, heat jars and lids in simmering water until ready for use. Do not boil and then set bands aside.
4. Bring mixture to a boil over medium-high heat, stirring constantly. Maintaining boil, gradually stir in sugar. Boil hard, stirring occasionally, until mixture reaches gel stage, about 15 minutes.
5. Remove from heat and test gel. If gel stage has been reached skim off foam.
6. Ladle hot marmalade into hot jars leaving 1/4 inch headspace. Wipe rim. Center lid on jar. Apply band and adjust until fit is fingertip tight.
7. Process filled jars in a boiling water canner for 10 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.

* This marmalade is quite spicy, but very delicious. We thought it would be perfect poured over a block of cream cheese and served with crackers or bread.

Come back and visit next week to see what we whipped up in our canning series.

Snack Attack

Snacks can be a bit of a nemesis for me. When I want a snack it's usually at the time of day where my blood sugar drops and I'm ravenous for something good (which pretty much happens at 4:00 pm every single day of my life.

The problem is...when I want something "good", I don't mean "good-for-me-good". I wish I was one of those girls that just craves a salad or carrot sticks. When given the option between steamed veggies and french fries at a restaurant, I ALWAYS want the fries. In fact, I'm quite certain that I could eat fries several times a day, each and every day. Then I could have ice cream for dessert. I love ice cream with my whole heart.

Sometimes I give in to these cravings and, you know what? Even though they are terrible for you, I don't feel guilty about eating them once and a while. My quality of life would be severely compromised without French fries and ice cream. A life without ice cream, is just not a life I'm interested in.
Anyway. I digress.

Since I can't eat junk food every time I'm craving a snack, I've had to come up with some alternatives. I'm always on the hunt for healthy things to munch on after school. I was delighted when I got my September issue of Food Network Magazine and they had a whole feature on after school snacks. They have these nifty little books in each issues that you can tear out and they give you 50 ideas for a certain type of food. This little book had 50 fun snacks to explore.

I was particularly intrigued by #21 on the list: Crunchy Chickpeas. I made them on Sunday and my hubby and I loved them. But I will give this disclaimer; they are much better when they are fresh out of the oven than they are cold. I think I'll heat up the extras in the toaster oven when I go back for more. But other than that, I thought they were really unique and tasty. They almost reminded me of an exotic popcorn type of thing. Plus, they are incredibly good for you!

Crunchy Chickpeas
~Not the best picture, but they smell heavenly!~

• 15 oz. can chickpeas, drained
• 2 tbsp olive oil
• 1 tsp cumin
• 1 tsp smoked paprika
• Kosher salt

1. Heat the oil, cumin, and paprika in a large ovenproof skillet for 2 to 4 minutes.
   
2. Season with salt and then pop in a 425 degree oven for 20 minutes.
   

Happy Food

I absolutely love good, fresh, and healthy food. It makes me happy...so it's happy food!

Today I had two encounters with happy food. The first was my delicious breakfast. I had a toasted English muffin spread with part-skim ricotta cheese. Then I drizzled some Stone Fruit Compote on top and cut up a big bunch of organic strawberries.

Yum.

I may or may not have had a bowl of vanilla ice cream this afternoon and drizzled some of the compote on top of that, too.

My second happy food of the day was Fresh Corn Salad. I plan to bring it to a picnic with friends tonight and serving it with tortilla chips. I got this recipe from my good friend and posted it last year. I'll re-post it below because it's so darn delicious.

Fresh Corn Salad
~I was pretty much obsessed with this after my first bite~

*Fresh Corn is important - do not substitute frozen or canned.*
Dressing:

• 6 tbsp olive oil
• 2 tbsp fresh lime juice
• 1 tbsp red wine vinegar
• 1 Jalapeno chili, stemmed, seeded, and minced (you can leave this out, if you don't like spice)
  
• 1 garlic clove, minced
• 1/2 tsp cumin
• 1/2 tsp salt
• 1/4 tsp pepper

Salad:

• 8 ears fresh corn, husks & silk removed (I used 6)
  
• 1 pint cherry tomatoes, halved, or whatever tomatoes you have on hand (I used a couple large tomatoes that I chopped)
  
• 1 (15.5 oz) can black beans, rinsed
• 6 scallions (green onions), sliced thinly
• 2 tbsp minced fresh cilantro (I didn't use this because I don't like cilantro...don't hate me, I know everyone seems to like cilantro. But even the smell of it turns my stomach.)
• Salt & Pepper to taste

1. For the dressing: Shake all of the dressing ingredients together in a jar with a tight-fitting lid (or a plastic container or plastic baggie).
2. Cook the corn in a big pot of boiling water until tender (5-7 minutes). Drain and rinse under cold water. Cut kernels from cob with a paring knife into a large bowl.
   
3. Add tomatoes, beans, scallions, cilantro, and dressing and toss. Season with S&P to taste & serve.

*This salad can be made a day in advance.

I'm actually going to have a third encounter with happy food at the picnic tonight. It's kind of a secret happy food of mine. You see, I don't eat beef. I hate it. I want to like it, but I don't. However, whenever I even smell this happy food I practically start drooling with the anticipation of eating it. My secret happy food is....

Yes...all-beef juicy hot dogs with ketchup on top.

Ironically, I detest turkey hot dogs. I typically substitute turkey for beef in recipes all the time, but turkey hot dogs make me want to vomit.

Do you have any happy foods?

Summer days

I am now beginning my summer vacation and could not be more content. I know that teachers get teased because they get so much time off...but I swear that if there wasn't a summer break, there wouldn't be any teachers.

I'm extremely passionate about teaching and truly love each and every student I have in my class...but by the time June hits, I'm SO ready for some space before I turn into "scary teacher". It's nice to have some time to myself, but by the second week of August, I start itching to teach again!

So now I am spending my days doing exactly what I wish and loving every minute of it. I've been going through some of the summer issues of my favorite food magazines. As usual, Everyday Food Magazine has caught my eye and I've been using some of their ideas to create little bits of wonderfulness. The following two recipes come from the July/August 2010 issue.

Stone Fruit Compote
~This is perfect for spreading on toast or topping yogurt~

• 2 1/4 cups (3/4 lbs) stone fruit such as peaches, nectarines, or plums
• 2 tbsp honey
• pinch of course salt
• 3 tbsp water
• a flavor combination such as 1 star anise and 2 allspice berries OR 1 small cinnamon stick and 1 wide strip of lemon zest (I used a sprinkling of ground cinnamon and the strip of lemon zest)

1. Combine all the ingredients in a small saucepan and cook over medium-high heat until the fruit is soft (8-12 minutes).
2. Remove the lemon zest strip and/or cinnamon stick (if you used that flavor combination).
3. Transfer to a pint size jar and let cool (I used a canning jar). Once it's cool, you can put the lid on it and store it in the fridge for up to two weeks. This chunky spread can be put on toast with ricotta cheese or over some plain yogurt. I imagine it would be great over ice cream, too!

Couscous Salad with Black Beans, Mushrooms, and Corn
~This meat-less meal is filling and delicious~

• 2 tbsp extra virgin olive oil
• 1 cup Israeli couscous (you can use regular couscous or orzo pasta, too)
• course salt and ground pepper
• 1/2 lb sliced button or cremini mushrooms
• 1 small bunch scallions, white and green parts separated and thinly sliced
• 1 1/4 cups fresh corn kernels (from 2 ears of corn)
• 1 can (15.5 oz) black beans, rinsed and drained
• 2 tbsp fresh lime juice
• 1 jalapeno (optional, but delicious in it) thinly sliced (I chopped it)
• 1 avocado, halved, pitted, peeled, and sliced

1. In a medium saucepan, heat 1 tbsp oil over medium-high heat. Add couscous and cook, stirring constantly, until golden brown and fragrant (about 4 minutes).
2. Add 1 1/2 cups water, season with salt, and bring got a boil. Reduce heat to low, cover, and simmer until liquid is absorbed and couscous is tender (about 15 minutes)
3. Meanwhile, in a large skillet, heat 2 tsp oil over medium-high heat. Cook mushrooms, stirring occasionally, until golden brown (about 5 minutes). Season with salt and pepper and then transfer to a large bowl.
4. Add 1 tsp oil to the skillet and cook the scallion whites and corn, stirring occasionally, until scallions are soft and corn is browned (about 5 minutes). Season with salt and pepper and then add to the mushrooms.
5. Add couscous, black beans, lime juice, jalapeno (if using), and scallion greens to the mushroom mixture and toss to combine. Season with salt and pepper and serve with avocado slices on top. (I actually added some crumbled tortilla chips on top and it was a the perfect salty companion to the salad)

For me, summer days are all about relaxing, enjoying the fresh produce of the season, and doing the things that I love. Cooking is definitely at the top of that list!

Barley is Gnarly

I couldn't help myself. I love the way that "Barley" and "Gnarly" rhyme. I just had to title this post with "Barley is Gnarly". However, I wasn't completely sure what "gnarly" meant. So being the cool person I am, I looked it up online. I found two totally different meanings.
The first one is from dictionary.com

Gnarly - adjective, gnarlier, gnarliest.

Slang. distasteful; distressing; offensive; gross: a comic noted for his gnarly humor.

The second one is from urbandictionary.com

Gnarly - adjective

Off the hook. Totally extreme. When you've gone beyond radical.


They are obviously quite different, which could be a representation of how people feel about barley. Some people really like it and allow it to be a base for lots of other flavors. Others hate all things that can be described as "health food" and think it's nasty.
I honestly have had very little experience with barley. I may have eaten it once or twice, but I've never prepared it and never had a strong desire to prepare it. I figured it would taste...well, gnarly (in the dictionary.com sense of the word). But when I made used it in a recipe last night, I found it to be rather gnarly (in the urbandictionary.com sense of the word).

I saw a recipe in Everyday Food Magazine (I'm loving myself some Everyday Food Magazine June 2010) that used barley and thought I'd try it. Yum! The barley took on all the great flavors in the dish and made it more filling and nutritious. I actually read online that barley is considered a "nutritional powerhouse" because of its fiber, vitamins and minerals, and lack of fat and cholesterol.

Here are a few tips/shortcuts that I used for this recipe:

1. Instead of roasting chicken and shredding it, I used a rotisserie chicken from the grocery store. At Wegman's, the rot. chickens are only $4.99 and perfect for this type of thing.
2. Instead of buying a big sack of barley (because, at this point, I was still convinced that it was gnarly), I used the bulk section of Wegman's organic aisle. Not all grocery stores have bulk sections, but they are a great money saver because you only get what you need!
3. I used a silpat on the baking sheet when I roasted the veggies. I didn't want to scrap charred scallions off the bottom of the pan.
4. Finally, I bought a bag of pre-washed baby spinach. I'm veering away from bagged greens for numerous reasons, but this was the most convenient option on a busy work night.

Barley Salad with Chicken and Corn
~This would be a great thing to bring to a cookout~

• salt and pepper
• 1 cup barley
• 2 bunches scallions, cut into thirds crosswise and white ends halved
• 2 1/2 cups fresh corn kernels, about 3 ears of corn, or frozen corn (I used fresh)
• Olive oil
• 1 pint grape tomatoes, halved
• 1/4 fresh parsley leaves
• Approx. 2 chicken breasts, shredded
• At least 1 tbsp and 2 tsp fresh lime juice
• 5 oz. baby spinach

1. In a medium pot of boiling water, cook barley according to package instructions (I used the instructions at the store which said to cook each cup of barley in 2 1/2 to 3 cups of water). Drain and let cool.
2. Meanwhile, preheat over to 450 degrees. Place scallions and corn on a rimmed baking sheet. Toss with 1 tbsp oil and season with salt and pepper.
   
3. Roast until the vegetables are tender, about 25 minutes, stirring halfway through.
4. In a large bowl, combine barley, roasted vegetables, tomato es, parsley, chicken, 1 tbsp oil, and 1 tbsp lime juice. Season with salt and pepper.
5. In a medium bowl, toss spinach with 1 tbsp oil and 2 tsp lime juice. Season with salt and pepper. Serve the chicken-barley mixture over the spinach leaves.
   

Since I was feeling very much like a domestic diva, I decided to make the cookie recipe in the same issue of Everyday Food Magazine because I had the ingredients on hand. They just looked so light and refreshing in the magazine!

Lemon-Poppy Seed Cookies
~These were so easy and so delicious~

• 1/2 cup all-purpose flour
• 1/2 tsp salt
• 1/4 tsp baking soda
• 1/2 cup sugar
• 2 large egg yolks
• 2 tbsp poppy seeds
• 1 tbsp vegetable oil
• 1 tsp finely grated lemon zest
• 1/2 tsp vanilla extract

1. Preheat oven to 350 degrees, with racks in the upper and lower thirds.
   
2. In a medium bowl, combine flour, salt, and baking soda.
3. In a small bowl, mix together sugar, egg yolks, poppy seeds, oil, lemon zest, and vanilla. Stir eggs mixture into flour mixture until combined (dough will be slightly dry).
4. Drop dough by teaspoonfuls, 2 inches apart, onto two parchment-lined baking sheets.
5. Bake cookies until golden brown, 10-14 minutes, rotating the sheets halfway through. Transfer cookies to wire racks and let cool completely (or eat them warm right out of the oven because you can't wait). They can be stored for approx. 5 days in an airtight container.
6. Optional Step: I decided to use the lemon juice from the zested lemon to make a little glaze for the top. This is totally not necessary, but adds a nice layer of flavor to the yummy morsel. I just mixed the lemon juice with powdered sugar until it reached the desired consistency and then drizzled it on the cookies as they cooled.
   

The Most Forgotten Meal of the Day

Even though everyone says that breakfast is the most important meal of the day, there are so many people who skip it. I always eat breakfast (unless I sleep in until 10:00 while on winter break...then I eat lunchfast). Usually, it's not a lot but I always try to eat something.

I know that eating isn't exactly the first thing you want to do when you wake up, but it's so important to get your body going in the morning. It's like putting fuel in your body to get you cruising until lunchtime. It also tells your body that you are planning to eat today and it can burn up what's in your belly, instead of hang on to it for dear life. I don't often feel well in the morning, but I feel even worse when I don't eat anything.

I'm not a morning person at all...so please don't picture me flipping pancakes and making omelets in the morning while whistling a cheerful tune. Picture me pressing snooze three times and then whimpering under the covers until my husband finally succeeds in convincing me to get up and go to work. So, needless to say, I need something quick and easy in the morning.

I almost always combine some sort of fruit with some sort of bread. Sometimes it's a banana and an English muffin with a bit of butter and honey on it. Sometimes it's apple slices and a piece of toast with raspberry jam. This morning I tried something different and absolutely loved it!

I got the idea from Everyday Food Magazine and tweaked it a bit.

First I bought some of this: Then I got these things out:

I toasted up a slice of bread and then spread the plain Greek yogurt on it. I added a heaping teaspoon of honey and some chopped walnuts. Wow! The creamy tangy flavor of the yogurt was sweetened by the honey and the nuts added a nutritious crunch. Everyday Food Magazine suggests adding pistachios, but I didn't have any on hand. I drank a few sips of orange juice and then got my coffee to head off to work.

This quick little breakfast idea is healthy, filling, and delicious. It kept me going all morning long until I got out my delicious soup for lunch. More on the soup in a future post! :)

Cheddar is Better

I love cheese. I especially love some good sharp cheddar cheese. I used to only like mild cheeses...I didn't know what I was missing. Sharp cheeses have so much flavor and can enhance recipes in ways you wouldn't expect.

A couple weeks ago, we made recipes out of Cabot Vermont Cheddar Cheese in cooking class. Art wanted to test some of the Cabot recipes before using them in a future class. Here's a couple that I just loved. The recipes and pictures are straight from the Cabot website.

Creamy Cheddar Spread
~Wonderful with pears and apples~

• 8 ounces Cabot Extra Sharp Cheddar*, grated (about 2 cups)
• 1/4 cup Cabot Sour Cream (could substitute Greek yogurt)
  
• 2 tablespoons Cabot Salted Butter, cut into small pieces
• 2 tablespoons white wine or apple juice
• Large pinch ground mace or nutmeg
• Pinch ground red pepper (cayenne)

1. In food processor, combine all ingredients; process until smooth. (Alternatively, use electric mixer to blend ingredients; spread will have coarser texture.) Serve with whole-grain crackers, rounds of French bread or slices of fresh apple and pear.

*Try Cabot Garlic & Herb Cheddar a tasty variation.

Broccoli-Cheddar Soup
~One of my favorite comfort foods!~

• 2 tablespoons Cabot Salted Butter
• 2 cups peeled and diced boiling potatoes (about 2 medium)
• 1/2 cup chopped onion
• 2 tablespoons all-purpose flour
• 1 (14 1/2-ounce) can chicken broth (about 2 cups)
• 2 cups milk
• 3 cups broccoli (chopped florets and thinly sliced stems)
• 8 ounces Cabot Sharp or Extra Sharp Cheddar, grated (about 2 cups)
• 1 teaspoon fresh lemon juice
• Salt and ground black pepper to taste

1. In large saucepan, melt butter over medium heat. Add potatoes and onion and cook, stirring, until onion is tender, about 5 minutes.
2. Add flour and cook, stirring, for 2 minutes longer.
3. Gradually stir in chicken broth and milk. Bring to simmer and cook until potatoes are nearly tender, about 5 minutes. Add broccoli and cook until broccoli is tender, about 5 minutes longer.
4. Remove from heat and stir in cheese. Add lemon juice and season with salt and pepper.

Winter Squash Gratin
~This has a really nice and unusual flavor~

• 1 1/2 cups Cabot Sharp Cheddar*, grated (about 6 ounces)
• 1 1/2 cups fresh bread crumbs (about 3 slices firm white bread)
• 2 tablespoons Cabot Salted Butter
• 2 cups chopped onions
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1/2 teaspoon dried thyme leaves, crumbled
• 1/4 teaspoon ground black pepper
• 2 pounds dry-fleshed winter squash, such as Buttercup, Hubbard or Kabocha, peeled and seeded
• 3/4-1 cup chicken broth

1. Preheat oven to 375°F. Combine cheese and bread crumbs in bowl and set aside.
2. In large skillet over medium heat, melt butter. Add onions and sugar. Stir often until onions are golden, about 10 minutes. Stir in salt, thyme and pepper, then transfer mixture to 1 1/2-quart baking dish.
3. Cut squash into smaller chunks and cut these chunks into 1/8-inch-thick slices. Add to onions and stir together well.
4. Pour 3/4 cup of chicken broth evenly over squash. Cover dish tightly with lid or foil and bake for about 70 minutes, or until squash is tender and broth is nearly all absorbed. If squash appears dry, add remaining 1/4 cup broth.
5. Sprinkle squash with reserved bread crumb mixture. Bake until topping is golden, about 20 minutes longer.

*Or use Cabot Garlic & Herb Cheddar.

Cranberry Apple Cheese Strudel
~This was my absolute favorite recipe of the day~

• 6 cups sliced tart apples
• 1 can whole berry cranberry sauce
• 3/4 cup ground almonds or filberts (hazelnuts)
• 3/4 cup sugar
• 2 teaspoons ground cinnamon
• 1 teaspoon grated lemon zest
• 1 cup trans-fat-free margarine, melted
• 1 cup fine dry breadcrumbs
• 1/2 (16-ounce) package frozen fillo dough, thawed
• 8 ounces Cabot 75% Reduced Fat Cheddar, very thinly sliced

1. Preheat oven to 400°F. Lightly grease baking sheet and set aside.
2. In large bowl, combine apples, cranberry sauce, almonds or filberts, sugar, cinnamon and lemon zest; set aside.
3. In medium skillet over medium heat, combine 1/4 cup of melted margarine and breadcrumbs; cook, stirring, until breadcrumbs are lightly browned; transfer to plate to cool.
4. To make first strudel, place sheet of fillo on kitchen towel and brush with some of remaining melted margarine. Top with 4 more sheets of fillo, brushing each with more margarine.
5. Sprinkle 6 tablespoons of breadcrumbs evenly over layered fillo. Top with one-fourth of cheese slices.
6. Top cheese with 5 more layers of margarine-brushed fillo.
7. Two inches in from short edge of fillo, spoon half of apple mixture in 3-inch-wide strip. Top with another one-fourth of cheese slices.
8. Using towel to help, roll fillo tightly up around filling (jelly-roll style), brushing exposed bare surface of dough with additional margarine as you roll.
9. Use towel again to transfer strudel to prepared baking sheet. Brush top of strudel with more margarine and sprinkle with 2 more tablespoons breadcrumbs.
10. Repeat entire procedure to make second strudel. Transfer seam-side-down to prepared baking sheet and bake for 20 to 25 minutes, or until nicely browned. Serve warm.

I'm excited to try these recipes out at home and I think I'll search the website for even more recipes...because I'm pretty much obsessed with cheese.

Two New Recipes and Two Old Faithfuls

I could not have been more pleased with my meal plan for this week. I decided to make my old faithful Turkey Chili recipe that I use alot in the winter. I know that chili tends to be something people make when it's cold out...but the way I look at it, we eat lots of hot meals in the summer, so what's the big deal?

I also used two new recipes that I got from a very good friend of mine who happens to be a fabulous cook and hostess. She invited a bunch of us gals over for a pedicure party. We sat around in a circle outside and ate tons of delicious food while soaking and pampering our feet. How clever is she to think of such a fun get together? Here's a picture of all of us (courtesy of her wonderful husband, who selflessly babysat while we gabbed the night away):


Here was my plan this week:

Monday: Turkey Chili with sour cream, scallions, and tortilla chips

Tuesday: Spinach and Cheese Lasagna (using leftovers!)

Wednesday: Thai Chicken Salad

Thursday: Leftover Lasagna and some Fresh Corn Salad for munching

Friday: Chinese Take-out :)

Saturday: We were invited to a party, so I got another night off of cooking

*Warning: There are several paragraphs below describing how I planned out and cooked my meals...don't be overwhelmed...I just went in to detail to show you how easy it is to do things ahead*

This plan worked perfectly. On Sunday night, I came home from cooking class and threw together a big pot of the Turkey Chili while watching Mad Men with one of my favorite friends. (What is Mad Men, you ask? Well, it's only the best show ever that airs on Sunday nights on AMC) You might think I'm crazy for cooking after going to a three hour cooking class...and that may be true...but this chili is so easy to make that it takes me no time at all. I just put the ingredients together and let it simmer on the stove while I watch TV.

The Turkey Chili was ready for me after quite a long day at work on Monday. After dinner was cleaned up and I had gotten a chance to relax for a little bit, I headed back into the kitchen to make the lasagna for Tuesday. I would hardly call this cooking as it literally took me 10 minutes to make. The recipe uses leftover Turkey Chili as the meat. All I did was mix some ricotta cheese with some spinach and layer the whole thing up with no boil lasagna noodles. I popped a lid on the casserole dish and into the fridge it went until Tuesday.

After making the lasagna, I poured a smidge of olive oil over some boneless skinless chicken breasts, sprinkled them with salt and pepper, and put them into a 350 degree oven. While my husband and I watched TV, they roasted for about 25-30 minutes. I took them out of the oven, let them cook and popped them into the fridge as well.

Tuesday night I got home late and my husband had already put the lasagna into the oven. Ahhh, the joys of planning ahead.

On Wednesday, I took out the roasted chicken breasts from Monday night and shredded them for the chicken salad. With the roasting out of the way, the meal came together very quickly (I would say no more than 15 minutes). Part of the prep for making the chicken salad is to blanch some asparagus. Since I had a pot of water already boiling for that, I went ahead and cooked the corn right after I was done cooking the asparagus. Now I already had the most time consuming part of the Fresh Corn Salad done.

Because dinner was so simple, I went ahead and threw the Fresh Corn Salad together and then called it a night. On Thursday, we ate leftover lasagna and also munched on some Fresh Corn Salad with leftover tortilla chips from Monday's chili.

Without further ado...here are the recipes that my dear friend sent me. They are from America's Test Kitchen Family Cookbook.

Fresh Corn Salad
~I was pretty much obsessed with this after my first bite~

*Fresh Corn is important - do not substitute frozen or canned.*
Dressing:

• 6 tbsp olive oil
• 2 tbsp fresh lime juice
• 1 tbsp red wine vinegar
• 1 Jalapeno chili, stemmed, seeded, and minced (you can leave this out, if you don't like spice)
  
• 1 garlic clove, minced
• 1/2 tsp cumin
• 1/2 tsp salt
• 1/4 tsp pepper

Salad:

• 8 ears fresh corn, husks & silk removed (I used 6)
  
• 1 pint cherry tomatoes, halved, or whatever tomatoes you have on hand (I used a couple large tomatoes that I chopped)
  
• 1 (15.5 oz) can black beans, rinsed
• 6 scallions (green onions), sliced thinly
• 2 tbsp minced fresh cilantro (I didn't use this because I don't like cilantro...don't hate me, I know everyone seems to like cilantro. But even the smell of it turns my stomach.)
• Salt & Pepper to taste

1. For the dressing: Shake all of the dressing ingredients together in a jar with a tight-fitting lid (or a plastic container or plastic baggie).
2. Cook the corn in a big pot of boiling water until tender (5-7 minutes). Drain and rinse under cold water. Cut kernels from cob with a paring knife into a large bowl.
   
3. Add tomatoes, beans, scallions, cilantro, and dressing and toss. Season with S&P to taste & serve.

*This salad can be made a day in advance.

Thai Chicken Salad
~This keeps well to bring for lunch the next day~

Chicken Mixture:

• 8 split chicken breasts, bone in, skin on (or you can use skinless/boneless breasts like I did)*
• olive oil
• salt
• ground black pepper
• 1 pound asparagus, ends removed, cut into thirds diagonally
• 2 red bell peppers, cored and seeded
• 4 scallions, white and green parts, sliced diagonally
• 2 tbsp toasted sesame seeds (just toss them around in a dry frying pan over medium heat)
  

Dressing:

• 1 cup vegetable oil
• 1/4 cup apple cider vinegar
• 1/3 cup soy sauce
• 3 tbsp dark sesame oil (I used the regular stuff)
• 1 tbsp honey
• 2 garlic cloves, minced
• 1 tsp ground ginger
• 1 tbsp toasted sesame seeds
• 1/2 cup smooth peanut butter
• 4 tsp. salt
• 1 tsp. ground black pepper

1. Preheat oven to 350.
2. Put the chicken in a pan and rub each breast with olive oil.
3. Sprinkle liberally with salt and pepper. Roast for 35-40 minutes(more like 25-30 for boneless), or until internal temp is 160. Set aside until cool enough to handle.(Remember, I did this a couple nights ahead of time to save time).
   
4. Remove the meat from bone, discard skin, and shred the chicken. (this is obviously if you decide to use bone-in chicken)
5. Blanch the asparagus in a pot of boiling salted water for 3-5 minutes, until crisp-tender. Plunge into ice water to stop the cooking. Drain.
   
6. Cut the peppers into strips, same size as the asparagus.
   
7. Combine the shredded chicken, asparagus, and peppers in a large bowl.
8. Whisk together all the ingredients for the dressing and pour over the chicken mixture.
   
9. Add the scallions and sesame seeds and season to taste. Serve cold or at room temperature.

* This recipe serves 12...so I obviously didn't want to make that much for the two of us. I halved it by using 4 chicken breasts, but used the same amount of peppers, scallions, and asparagus because I love all those things. Then I kind of forgot that I halved it when I made the dressing, and ended up having some left over which I used as a salad dressing for my lunch the next day.

Not only did we have a great dinner each night this week, but we also had plenty of leftovers for us to bring for lunch. The grocery bill came to about $80, but that included daily essentials that we were out of (milk, orange juice, bread, toilet paper...) and some ingredients that were on sale and could be used in future meals (Buy one, get one free frozen shrimp...yes, please!).

I hope you are enjoying the last few days of summer!

*P.S. I don't know why the chicken salad recipe is written in black and the rest of this post is normal...sometimes blogger and I don't get along.*

Food for Friends

On Saturday, we had a dinner party with some of our close friends. We all headed over to one couple's house and each helped to contribute to the meal. One person brought a delicious salad that had all sorts of goodness in it (such as little balls of mozzarella). Another person brought a pasta salad that was also fabulous. I brought dessert (I whipped up a Lemon Yogurt Cake) and a pre and post dinner munchie. The hosting couple grilled up some completely mouthwatering chicken and made a wonderful munchie as well.

When I was getting ready to make my various items...I searched my blog for my Toffee Dip recipe. Lo and behold, I found that I hadn't posted it yet. I don't know how this is possible because it's the easiest and most delicious thing ever. And virtually everyone that has ever eaten it thinks that it's addicting.

I got this recipe from my husband's cousin's wife (did ya get that?) after having it at a family get-together. We were all huddled around it like ravenous animals, trying to find more and more things to dip in it once the apples and pretzels were gone. We may or may not have taken left-over chicken nuggets from the kids' table and dipped them...we were desperate...we just had to keep eating the dip. If I had been thinking clearly on Saturday, I would have taken a picture before we all devoured it.

Toffee Dip
~Beware of its over the top sweet awesomeness~

• 1 block cream cheese ( sometimes I use the 1/3 reduced fat kind)
• 3/4 cup brown sugar
• 1/4 cup powdered sugar
• 1 tsp. vanilla
• 3/4 cup toffee bits (in the choc. chip section)

1. Mix 1st four ingredients (I use my kitchen aid mixer)
2. Then add toffee bits
3. Refrigerate a few hours (overnight works well, too- the toffee kind of melts into it)
4. Over-eat with Granny Smith apples and pretzel rods at all occasions!

The munchie that the hostess put out was also addicting. It's the perfect savory/salty appetizer and she said it was easy to make. I believe she got the recipe from a friend, so I'm not really sure of the original source.

Buffalo Chicken Dip

~We ate this continuously all evening~

• 2 blocks of cream cheese
• 1 cup of ranch dressing (Hidden Valley or Krafts)
• 3-5 oz of Frank's Hot Sauce (I'm told it must be Frank's)
• 1 large can or 2-3 small cans of canned chicken drained (Swanson - it looks like tuna)
• Cheddar Cheese - optional (someone at our BBQ told me they add it so I'll try it next time)

1. Melt cream cheese in pot on stove stirring constantly over med heat.
   
2. Then stir in Ranch and Frank's. Then stir in chicken.
   
3. Mix and pour into serving dish. Serve with cracker sticks*, carrots and celery. I think it's enjoyed best when kept over a heating plate or something that keeps it warm.

*The hostess served it with "Chicken in a Biscuit" crackers and tortilla chips. It was great!


I love seeing my friends. I love food. Combining friends and food makes for a perfect evening.

Not just for St. Patrick's Day

My Dad's side of the family has some Irish in there. Sonny has Irish on both sides of his family. So I like to make Irish sorts of things around this time of year. Last year I made Humble Shepherd's Pie for dinner. I also made Irish Soda Bread. I loved the Irish Soda Bread so much that it made me think...

Could I perhaps make this at other times of the year? Can Irish Soda Bread be enjoyed not just for St. Patrick's Day, but all year round? Of course it can! I make this bread regularly.

This recipe is easy and so delicious. It makes 2 loaves, so you can freeze one...or give it away...or eat both like I do.

This bread is very versatile. I've served it as an appetizer at my book club. I've served it alongside dinner. I've eaten it for dessert or brought it to work for a snack. It has a unique flavor and a touch of sweetness without being too sweet. I just made two loaves today and am kicking myself because I forgot to take a picture!

Irish Soda Bread
~I learned this recipe at The Kitchen Workshop~

• 4 cups bread flour (I keep bread flour on hand, but you can use regular flour, too)
• 1 tbsp baking powder
• 1 tsp salt
• 3/4 tsp baking soda
• 1/2 sugar
• 1 cup raisins or currants, rinsed in hot water and patted dry
• 1 tbsp caraway seeds
• 2 cups buttermilk

1. In a large bowl, sift together flour, baking powder, salt, sugar, and baking soda.
2. Stir in raisins/currants and caraway seeds. Add the buttermilk and stir the mixture until it forms a dough (I do this in my Kitchen Aid mixer with the paddle attachment)
3. Turn the dough out onto a well floured surface and knead for 1 minutes (I attach the dough hook to my mixer instead...much less mess).
4. Halve the dough and with floured hands, shape each half into a round loaf. Transfer loaves to a lightly greased baking sheet (or one with a Silpat on it). Cut an X about 1/4 inch deep across the top of each loaf. Beat an egg with a splash of water or milk in a small bowl. Brush the top of each loaf lightly with the egg mixture (this will make it brown nicely)
   
5. Bake in the middle of a preheated 350 degree oven for 45-55 minutes (or until tester comes out clean). Transfer loaves to a rack and let them cool.
6. Serve warm or room temperature with butter. It can also be toasted...yum.

Happy St. Patrick's Day!

Snow. Snacks. Sweets.

I just got that glorious phone call...school is canceled tomorrow due to snow (which hasn't actually fallen yet). When I was growing up, I remember sitting in front of the TV and watching for my school's number to come up on the news to signal a cancellation. My heart would pound in utter anticipation. Now that I'm a teacher, I get that same feeling when the weather report calls for snow...that excited and hopeful feeling that maybe, just maybe, I will get an unexpected day off.

Within minutes of the call, I made a mental list of all the lovely things I will do with the hours of freedom that lay before me. I will stay up extra late, I will read a really good book, I will finish up an assignment for my grad class, and I will make yummy things to eat in celebration.

Here are three recipes that are mostly made with ingredients you could easily keep on hand in your fridge or pantry.

Hummus
~This incredibly healthy snack comes out perfectly every time~

4 garlic cloves
1 tsp salt
2 (1 pound 3 ounce) cans chick peas, drained and rinsed
2/3 cup well stirred Tahini (you will find jars of this in the aisle by the peanut butter or in the ethnic food aisle)
1/4 cup fresh lemon juice, or to taste (you can use the bottled kind, but it's not quite the same)
1/2 cup olive oil, divided
water
(sometimes I toss in a tsp of cumin and/or Jamaican allspice to add some zip)
1/4 cup fresh parsley leaves (optional)
2 tbsp pine nuts, toasted lightly (optional)

1. On a cutting board, mince the garlic. Use the flat side of your knife to mash the garlic into the cutting board (creating a paste-like consistency).
2. In the food processor, puree the chick peas with the garlic paste, tahini, lemon juice, 1/4 cup oil, and 1/2 cup water (add cumin and Jamaican allspice, if you want).
3. Continue to process, adding water as needed, until you reach the desired consistency (I like mine nice and smooth).
4. Transfer hummus to a bowl and clean out the food processor bowl.
5. Puree the parsley and 1/4 cup oil until the oil is bright green and the parsley is minced. Fold the parsley oil into the hummus. In a dry pan, lightly toast the pine nuts over medium heat until golden and fragrant.
6. Serve hummus with toasted pine nuts sprinkled on top and pita chips* or veggies for dipping. It can be covered and stored in the fridge for several days.

* You can buy pita chips...but making them yourself could not be more simple. Just buy a package of pita rounds (I prefer wheat) and cut them into wedges with a knife or a pizza wheel. Toss the wedges in a bowl with olive oil and seasoning (I use Mrs. Dash Italian Medley). Lay wedges in an single layer on a cookie sheet and toast in the oven on 400 degrees for 5 minutes (it may take longer...keep checking them until they are golden and crispy). Store in an airtight container for several days.

I adapted this recipe from one I learned at the Kitchen Workshop

Donut Spice Cakes
~These smell delicious and are ready in no time~

1 package (9 oz.) yellow cake mix
1/2 cup cold water
2 eggs
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
2 tsp powdered sugar

1. Preheat oven to 350 degrees. Grease and flour 10 (1/2 cup) mini bundt pans (you can totally use a muffin tin for this...I just happen to have a mini bundt cake pan that I picked up at TJ Maxx years ago. They obviously will look more like muffins and less like donuts, but they will taste the same and you will probably yield more than 10).
2. Combine cake mix, water, eggs, cinnamon, and nutmeg in a bowl. Beat with an electric mixer on high speed for a few minutes or until well blended.
3. Spoon mixture into muffin tin or mini bundt pan. Bake 13 minutes or until toothpick comes out clean and cake springs back when lightly touched.
4. Cool in pan on wire rack for 5 minutes and then remove from pan. Serve cakes warm or at room temperature, sprinkling powdered sugar on them just before serving (store extras in an airtight container or bag).

Recipe taken from Favorite Brand Name: Easy Entertaining

I got the recipe below from my friend, who got it from the recipes that came with her Kitchen Aid Stand Mixer. The recipe references using your Kitchen Aid mixer, but you certainly don't need one to make the recipe. An electric mixer would work just fine, too.

Awesome Chocolate Chip Cookies
~An irresistible and classic treat~

1 cup sugar
1 cup brown sugar
1 cup (2 sticks) butter at room temperature
2 eggs
1 1/2 tsp vanilla
1 tsp baking soda
1 tsp salt
3 cups all purpose flour
12 oz. semi-sweet chocolate chips

1. Place sugars, butter, eggs, and vanilla in bowl of mixer, fitted with the flat beater.
2. Turn to speed 2 and mix about 30 seconds. Stop and scrape the bowl.
3. Turn to speed 4 and beat about 30 seconds. Stop and scrape the bowl.
4. Turn to stir speed and gradually add baking soda, salt, and flour to sugar mixture (mix about 2 minutes). Turn to speed 2 and mix about 30 second. Stop and scrape the bowl (I think it's funny that the recipe keeps telling you to do this).
5. Add chocolate chips and turn to stir speed for 15 seconds.
6. Drop rounded teaspoons of dough onto greased or parchment paper lined baking sheets, about 2 inches apart (you could also use a SILPAT, if you have one).
7. Bake at 375 degrees for 10-12 minutes (sometimes it takes a little longer). Remove from baking sheets immediately and cool on wire racks.