Whatcha' Cookin' Wednesday - Cranberry Chutney

I love making:

1) holiday gifts

2) food that has many uses

A few pantry staples and stand-bys, like salsa, fit some of the criteria (condiment, sauce, topping, spread) but cranberry sauce (or in my case, chutney) tops them all. Perfect as a condiment with your Christmas ham, a sweet and tart topping for vanilla ice cream, a spread on your post-holiday turkey sandwich or a sauce alongside a lovely savory dish.

As for making holiday gifts, my love language is FOOD so (naturally) that’s what I love to make and give. Enter (again): Cranberry Chutney. Now, the reason why I call my cranberry concoction a chutney (rather than a sauce) is because my recipe calls for additional fruit and less sugar than jams or traditional cranberry sauce. It’s perfectly tart and sweet. (Besides, chutney sounds fancier.)

And here’s another thing: If you’re on a budget this is a fantastically inexpensive gift to create. For about $1 (or less) for a ½ pint Ball jar and less than $2. for ingredients per jar you can create a yummy, thoughtful, (and frugal) holiday gift. 

You can make this recipe on the stovetop or in a crock pot, depending on how much time you've got on your hands. The crock pot method will take 8 hours but here is very little hands-on work; the stovetop will take less than an hour but you'll have to be more involved with stirring, etc. 

 (all ready for givin'!)

Cranberry Chutney

 ***Triple this recipe to yield enough for five ½ pint jars.***

1 twelve oz. bag of fresh cranberries

1 Gala or Fuji apple (peeled, cored and diced)

1 orange (zested, peeled, tough membrane removed, chopped. Reserve zest, orange sections, and extra juice)

1 cup of orange juice

½ - 1 cup of sugar (start with smallest amount and sweeten to taste)

½ teaspoon ground cinnamon

½ teaspoon ground ginger

Tip for breaking down the orange:  Zest first, use a mini-grater or microplane for best results. Slice off both ends, and slice off peel while standing orange on end. Cut in quarters; remove pulp from white membrane with hands. 

Crock Pot instructions:

Combine all ingredients in pot.

Stir to mix.

Set to low for 8 hours, stirring about every 1 ½ - 2 hours. 

For the last hour, cover halfway (this will help it thicken a bit) and continue to cook until done.

Stovetop instructions:

Combine all ingredients in large saucepan.

Stir to mix.

Bring to boil. 

Immediately reduce heat to simmer for about 15-20 minutes or until cranberries are bursting. (DO NOT let it come to a rolling boil or the sugar will burn the bottom of the pan and your chutney will be ruined.) 

Canning:

Spoon hot chutney into hot, sterilized glass jars. Wipe edges, place canning lids and tightly screw on bands. Boil in water bath for 20 minutes. (Water must be at least one inch above jars.) Cool on wire racks. Be sure to test jars by pushing down on center of lid to make sure it’s stable, not popping up and down. You should also hear the telltale “ping” from each jar as they cool. If your jars are not sealed properly, refrigerate and consume within one week.


Organically yours,


Minde


What is your fave homemade food gift? Share below...  :) 

Whatcha' Cookin' Wednesday - Roasted Pumpkin and... Pumpkin Pie

Pic by katerha

Today's "Whatcha Cookin' Wednesday" is a 2-fer  - roasted pumpkin AND roasted pumpkin pie - because it's high time we shift the pumpkin paradigm.

It seems to me that when it comes to pumpkins folks rush to carve them into jack-o-lanterns or use as porch and mantle adornments but when it comes to using it as an ingredient... most reach for the canned stuff.  

“It’s easier!” Maaaaybe, but it's also full of BPA, sugar, preservatives and other added stuff.

”It’s cheaper.” Nope. Not by a mile.

“It’s what I know!”  Shift the paradigm!

I invite you to do your taste buds (and wallet) a favor. Allow real pumpkin into your life and on your table.

A can of organic canned pumpkin will run you about $2.40-3.00. It’s enough for ONE pie. A whole, organic pie pumpkin costs about $1.25-2.50., depending on where and when you buy it, and will yield enough pulp for TWO pies. That's HALF-OFF, folks. Buy late-season pie pumpkins at your local farmers market to get the best deal. (Offer to buy in bulk and see the prices really go down…) I buy up all the inexpensive pumpkins each season and do some bulk cooking, a  bit of a roasting fest if you will. My kitchen smells wonderful for an afternoon and I have enough roasted pumpkin to last until mid-summer, sometimes longer. This is how it looks when I'm done:

I stack them in my freezer, like edible books.

I usually preserve my bounty by freezing flat in freezer bags in 2-cup increments so it's easy to pull out for my favorite pumpkin bread recipe.

You’ll be delighted to find out how easy it is to cook real pumpkin that can be used in a wide variety of recipes including quick breads, muffins, soups and yes, pies. When ripe, pumpkins can be boiled, baked, steamed, or, my absolute fave, ROASTED. Total hands-on time is about 5-10 minutes. Easy.

Roasty goodness by Rachel Tayse

Roasted Pumpkin

-Preheat oven to 400.

-Cut pie pumpkin in half or quarters (top to bottom from stem) and scoop out seeds.

-Place pumpkin on cookie sheet or jelly roll pan.

Tip: For easy clean-up, line cookie sheet or jell roll pan with parchment paper or foil before roasting.  

-Roast for 50-60 minutes, or until a fork can be easily pierced through skin.

-Cool and scoop out pulp from skin.

And now....  PIE. Lovely PIE. Perfect for breakfast, lunch and dinner, says me and my kiddos. And especially Thanksgiving. I usually refer to this pumpkin pie recipe as "blender pie" since the only kitchen tool needed is a blender. It's easily the tastiest and easiest pie I've ever made. Hands down.

Roasted Pumpkin Pie

Pie pic by pbody

3 c. roasted pumpkin (about one 3.5 lb sugar pumpkin)

1.5 c. light brown sugar

2 tbsp corn starch

1 tsp salt

1.5 tsp cinnamon

1.5 tsp ground ginger

1/4 tsp. nutmeg

6 large eggs

3 cups of evaporated milk

-Assemble all ingredients in blender and mix until slightly frothy.

-Pour into favorite pie crust.

-Bake at 350 for about 40-45 minutes or until top is lightly browned and no longer jiggly in the middle.

Organically yours,

Minde

What's your fave way to cook pumpkin?  I'd love to hear about it...

Whatch Cookin' Wednesday - Applesauce

You've heard me preach it, folks:

Buy seasonal food in bulk.  

It's a smart way to get real food at the best prices while at it's peak flavor. I'm over the moon that apples are in season right now. (Seriously, this morning I woke up thinking about rustic apple tarts. No joke.) That means those delicious red/gold/yellow/green/pink fruits are in abundance. And inexpensive.

In my area (East TN), organic apples are about $1.10/lb., which is down from about $2.25/lb in the off-season, and maybe even less expensive if a local farmer has a surplus they want to unload.  What does this mean for my family?  Copious amounts of applesauce!  And yes, rustic apple tarts.

A 25 oz. jar of organic applesauce at my local market costs about $3.60 - 4.00. Ouch. If I ration it carefully (or mix it with yogurt to make it last longer), I might get a jar to last about a week.  I use it in baked goods, we pack it in school lunches, it makes a great ice cream topping... We typically go through about 2-4 jars a month. That's approximately $14.50.

A month...

For applesauce.

Per year? About $175 buckaroos. Super ouch. 

Now, when I make homemade applesauce the cost goes down to about $1.35 for same-sized jar. Sweeeet. And yummy. That's about $3.50 for about 64 oz. of organic, delicious, good-for-you, proud-to-serve, tunny-pleasing, HEALTHY, applesauce.

Another bonus: It's easy! You can make a humongous batch of applesauce in your Crock Pot with very little effort. (Save for the peeling part but it's not too bad if you've got some tunes goin'. I found that Lily Allen is darn near perfect apple peeling music.) Get the kids in on the act. Let your munchkins measure the spices, how many cups of apples needed, and more. A great math lesson, plus they get the eat the fruits of their labor.

Store your sauce in Mason jars in the freezer (be sure to leave at least 1/2" of headspace) or use the super-easy water bath canning method for long-term preserving.

Crock Pot Applesauce
(Yields about 64 oz. For you bad-at-math canners, that's two quarts or four pints or a quart and two pints.)

-3 lbs. or about 12-15 medium-sized apples - peeled, cored, and chopped. (I use a mix of tart and sweet varieties such as a Gala and Granny Smith)
-4 tsp. lemon juice
-cinnamon
-sweetener - sugar, honey, agave - to taste (we skip the sweetener since most apples are sweet enough on their own)
-water

Tip: Use non-stick spray on inside of Crock Pot before adding apples.  Makes clean-up a breeze... 

Add lemon juice and apples to Crock Pot. (UPDATED 5.1.13 - please note that I no longer add lemon juice! We didn't see any notable difference when we omitted it so now we just leave it out.)

Stir to combine.

Sprinkle cinnamon on mixture, just to cover lightly.

Set on high for 4 hours or low for 8 hours.

and...

THAT'S IT.  (Told ya it was easy.) We eat as-is -- a little on the chunky side. If you prefer a smooth sauce, blend to desired consistency in blender or Cuisinart. A hand blender used directly in the Crock Pot works great too. (Use water as needed to get the right texture.)

By the way, this applesauce makes great a Christmas gift.  Can it in a lovely Mason jar, add a fun tag and you're good to go.

Organically yours,

Minde

Do you have a fave seasonal Crock Pot recipe?  I'd love to hear about it.  Please post in comments!

Whatcha' Cookin' Wednesday - "Sour Cream Apple Pie with Oatmeal Cookie Crust"

My kids are apple freaks. And that’s fantastic since apples are so great for your body. An amazing source of fiber… You can still find some good apples at some markets but for the most part apples are headed out of season. This recipe is an awesome treat for that last fresh batch. You will eat this pie for breakfast the next day. It’s that good.

But first, a few fun facts about apples:

- Apples are the second most valuable fruit crop in the United States, after oranges.
- Apples are not native to the country. Research shows that apples came from Central Asia. (But they are believed to have been grown in America since the early sixteen hundreds).
- Among nations, China is the biggest grower followed by the United States and Turkey.
- Apples are a member of the rose family.
- Johnny Appleseed’s real name was John Chapman.

O.k., enough. Time to create your new fave pie.

SOUR CREAM APPLE PIE WITH OATMEAL COOKIE CRUST

Crust:
3 T. honey
½ c. sweet unsalted butter
1 ½ c. raw rolled oats
¼ c. sesame seeds
½ c. whole wheat flour
½ t. salt
½ t. cinnamon
½ c. finely minced nuts (I use toasted walnuts)
½ t. vanilla extract

Filling:
5 c. sliced and peeled tart apples (like Granny Smiths)
Juice and zest from 1 lemon
½ c. honey
2 T. unbleached flour
½ t. cinnamon
½ t. nutmeg
1 large egg
½ c. sour cream

Making the crust:
Melt butter and honey together. Combine dry ingredients and add honey/butter mixture. Stir well with hands and press firmly and evenly into the bottom and sides of a 9” pie plate.

Making the filling:
Beat egg well. Combine with other wet ingredients and stir well. Sift dry ingredients over apples. Arrange apple/flour/spice mixture in pie pan and drizzle wet ingredients over the top.

Bake at 375 for about 50-60 minutes. (This pie may bubble up and overflow so be sure to place cookie sheet or foil on bottom rack.)

Whatcha Cookin' Wednesday - Baby Back Ribs

I’m a sucker for irony so naturally, with a nod to all the Swine Flu brouhaha; today’s recipe features pork.

Yummy, fabulous, succulent Baby Back Pork RIBS, to be more specific. This recipe is re purposed from an Alton Brown fave. I doubled the amount of braising liquid and created my own rub.

The secret to this fabulous dish? Slow and low.

It's worth the wait. Be patient. (When this dish starts making your home smell like the best BBQ joint on the planet being patient will be soooo hard...)

BABY BACK RIBS

Ingredients:

3-4 lbs. (or three slabs) of baby back ribs

Dry rub:

4 tablespoons light brown sugar, tightly packed

3 tablespoons kosher salt

2 tablespoon chili powder

½ teaspoon cayenne pepper

½ teaspoon onion powder

½ teaspoon garlic powder

Braising Liquid:

2 cups white wine

4 tablespoons white wine vinegar

4 tablespoons Worcestershire sauce

2 tablespoon honey

4 cloves garlic, chopped

Directions:

Preheat oven to 250 degrees.

In a bowl, combine all dry ingredients and mix well. Sprinkle each side of each slab generously with the dry rub. Pat the dry rub into the meat. (Do NOT literally RUB the meat. Imagine what sandpaper would do to your lovely ribs. Eek! Press it on instead…) Refrigerate the ribs for a minimum of 1 hour. In a microwavable container, combine all ingredients for the braising liquid. Microwave on high for 1 minute.

Place the ribs on a rack in a roasting pan. Pour braising liquid in bottom of pan and cover tightly with heavy duty aluminum foil. Braise the ribs in the oven for 2 ½ - 3 hours. Remove pan from oven, transfer ribs to plate and pour the braising liquid into a medium sauce pot. Bring the liquid to a simmer and reduce by half or until of a thick syrup consistency. (About 30-40 minutes.) Brush the glaze onto the ribs. Place under the broiler just until the glaze caramelizes lightly. Slice each slab into 2 rib bone portions. Place the remaining hot glaze into a bowl and toss the rib portions in the glaze.

Whatcha' Cookin' Wednesday - "Sweet Potato "Cookies""

Our twins have only had dessert four times in their life - a slice of cake or cupcake on their birthday or ours. Refined sugar has the ability to turn perfectly good children into crazy monkeys so our kiddos just don't eat it. (I'm not judging you if *you* do, it just doesn't work for us.)

Instead of sweets, we eat fruit or a Super Bar. About a year ago I roasted some sweet potatoes in the shape of coins and the kids started calling them Sweet Potato Cookies. Works for me. They're sweet and salty and delicious. A great snack for adults too.


SWEET POTATO "COOKIES"

Ingredients:


Olive oil
Kosher salt
Sweet potatoes

Directions:
Preheat oven to 400.

Wash one medium/large sweet potato. (Peeling is optional.)

Cut width-wise “coins”

Toss with one Tblsp. olive oil and ½-1 tsp. Kosher salt. (You can also add other spices or fresh garlic…)

Line cookie sheet with foil and spray with non-stick spray of choice.

Place potatoes on sheet.

Bake for 30 minutes, turning once.

“Cookies” should be slightly browned and soft to the touch.

Whatcha' Cookin' Wednesday - "Meatloaf"

I'll admit it: I find comfort in food.

Faves? Salt and Vinegar potato chips. Gnocchi with plenty of fresh parmesan cheese. A loaded, gut-bomb burrito, all soft and pillowy, filled with sour cream and guac. And meatloaf. I LOVE meatloaf. Nothing quite satisfies like a giant slab of salty-juicy-slathered in ketchup-and-onions meatloaf.

This recipe is a mash-up of a former co-worker's fave, a Martha Stewart stand-by and my own. (I basically added in stuff that that we like. i.e. LOTS of garlic. )

MEATLOAF

Ingredients:


1.5 lbs. of ground meat (I usually use turkey but you can also use lean beef, a mixture of lamb, veal, etc. for a "fancier" meatloaf)
2 eggs
1 t. salt (I prefer Kosher)
1/2 t. celery salt
2 t. ground mustard
3-6 cloves of garlic, minced (depending on how much garlic you like, of course)
2 medium onions, chop one and made half-rings out of the other, keep seperate (half-rings are a topper)
1 T. olive oil
1.25 cups milk
3 slices of bread, toasted and made into crumbs with the Cuisinart (you can save time and use store-bought crumbs - 2 cups - but it may make the loaf a little rubbery)

glaze:

3 T. ketchup (C'mon people, Heinz really is the best...)
2 t. ground mustard
3 t. dark brown sugar

Mix together until smooth.

Sautee chopped onion and garlic until tender. Put in small bowl to cool. Sautee onion half-rings until tender. Put in seperate bowl to cool. Combine all ingredients (except for topper half-ring onion and glaze ingredients) in large bowl and mix throughly with hands.

Line jelly roll pan with foil. Place wire baking rack on top and top with parchment paper. Form firm, elongated loaf in center of parchment paper.



(a shot before the loaf was popped in the oven...)

Brush with glaze and top with sauteed onion half-rings.

Bake at 400 for 45-50 minutes or until internal temperature reaches 160.

Whatcha' Cookin' Wednesday - "Black Bean and Corn Salsa"

Salsa is considered a condiment in California. Seriously.

We discovered this recipe nearly 18 years ago and it never disappoints. It's scrumptious on everything from quesadillas to salads... and easy and inexpensive to make.

This recipe is literally just food assembly.

And simple: You're in business if you have the skill set to open a can and cut veggies into small pieces.


Ole!


BLACK BEAN SALSA


Ingredients:



One 15 oz. can black beans, rinsed

One 15 oz. can corn kernels, drained

1 medium tomato, diced

1 red bell pepper, diced

1 green bell pepper, diced

1/2 c. finely diced onion (red is best, but yellow or white is good too)

Juice of 2 limes (approx. 1/2 c. lime juice - fresh is best, but you can use bottled if good quality)

1/3 c. extra virgin olive oil

1 t. salt

1/2 t. cumin

Pinch of cayenne

**optional - 1 fresh, green serano or jalapeno pepper, thinly sliced, seeds and all


Combine all veggies in large bowl. Mix all other ingredients in small bowl then add to veggies mix. Set aside for at least one hour to allow flavors to blend. (Overnight is best.)

Whatcha' Cookin' Wednesday - "Children"

Who knew that the witch in Grimm's Hansel and Gretel was a foodie? And that trolls and ogres were fans of the culinary arts? It's a little known fact that these much misunderstood groups have pioneered some of the most beloved eats of our time. Fois gras? An ogre invention... Beef Wellington? The witches own that one. Baked Alaska? The trolls perfected that.

Unfortunately, for centuries they've also been irreversibly castigated for a seemingly barbaric act: cooking and eating children.

I say they just had good taste. All true gastronomes know that children are absolutely delicious.

You can find several recipes for children on the internet, mostly involving some sort of stew or a quick boil to render the fat to be used in other recipes. I've found the very best way is cook children is to roast them. Simple, easy and so yummy! And it's a plus if you have a set of twins to cook. (It's nice to have a spare in case you flub the first one up.)

Enjoy! Cheers to witches everywhere!

CHILDREN
Ingredients:


1 large 3-year old boy (or petite 3-year old girl, redheads are sweetest)
3 tablespoons extra virgin olive oil
Salt and freshly ground black pepper
A few sprigs fresh tarragon, rosemary, or thyme (optional)
5 or 6 cloves garlic, peeled (optional, but helps to mellow the flavor of a particularly precocious child.)
Chopped fresh herbs for garnish


Heat the oven to 450°F. Five minutes after turning on the oven, put a cast-iron or other heavy ovenproof skillet on a rack set low in the oven. Rub the children with the olive oil, sprinkle with salt and pepper, and cover in herb sprigs, if you're using them.

When both oven and pan are hot, 10 or 15 minutes later, carefully put the children, breast side up, in the hot skillet; if you're using garlic, scatter it around the kids. Roast, undisturbed, for 40 to 50 minutes or until an instant-read thermometer inserted in the meaty part of the thigh registers 155–165°F.

Transfer the kids to a platter and let it rest. Garnish, and serve with a HUGE glass of wine.

(This recipe works REALLY well with chicken too. Happy April Fools Day!)

Whatcha' Cookin' Wednesday - "Mac n' Cheese"

It used to kill me everytime I made "instant" macaroni and cheese from a box. Sure, it was super-easy and fast but even though I made the organic kind it just didn't ring right with me.

About a year ago I started asking around for good mac n' cheese recipes at dinner parties and after potlucks but I had a really tough time creating a dish that tasted as good as the owner had made. I was stumped.

Then my friend and former colleague Lauren sent me her recipe. BINGO. Granted, hers is from Weight Watchers and is a MUCH lower fat version than the one listed here (I practically tripled the cheese) but the basics are still there and it 's super tasty. And easy. (Lauren suggests using Ronzoni pasta since it's higher in fiber.) Other pluses are that it reheats well and my kiddos LOVE it. And I feel good about serving it to them. I guess that makes it a win-win-win-win.

(PLEASE note that the pic above is a halved recipe. The recipe listed below calls for a 9 x 13 pan.)

MAC n' CHEESE
Ingredients:

8 oz. sour cream
12 oz evaporated milk (fat-free or 2%)
1 cup milk
18 oz cheese (we use the “three-cheese” organic mix from Kroger)
1 tbsp Dijon mustard
1/4 tsp table salt (or to taste - we omit the salt when we make it for the kids)
1/4 tsp black pepper
2 tbsp dried bread crumbs
4 tbsp grated Parmesan cheese
12 oz. of macaroni or elbow noodles (We use Ronzoni Smart Taste or Trader Joe's Vegetable Raditore)

Preheat oven to 350ºF.

Cook pasta according to package directions; drain and transfer to a large bowl.

While pasta is still hot, stir in sour cream; set aside.

Heat milk in a small saucepan over medium heat until tiny bubbles appear just around the edges.

Reduce heat to low, slowly whisk in 2/3 of the cheese (12 oz.) and simmer until cheese melts, about 2 minutes.

Remove from heat and stir in mustard, salt and pepper.

Add cheese mixture to pasta; stir in remaining 6 oz. of cheese. Mix well.

Transfer to lightly greased/sprayed 9x13 casserole dish.

Combine bread crumbs and Parmesan cheese; sprinkle evenly over pasta.

Bake until top is golden, about 40-50 minutes.

Whatcha' Cookin' Wednesday - "Super Smoothie"

A long-time staple of our diet is not a food but a drink. A smoothie, to be exact.

Don't discount the smoothie. Seriously, it's a meal.




We started drinking smoothies ages ago but added (flax seed oil) and deleted (fruit juice) ingredients when the kiddos could enjoy them too.

Great for car rides and are very filling. Plus, it's chock-full of carbs, protein, good fats and well, the list of awesomeness is long.

Now, who doesn't have time for a nutrious meal on the go?

SUPER SMOOTHIE

Ingredients:


3-4 cups soy milk, whole milk or “Green Juice” (see below for Green Juice recipe)

1.5 - 2 cups of fruit (I usually use a handful of strawberries – fresh or frozen – and/or sometimes pop in some apple, mango, kiwi, peaches, bananas, etc. for a little variety... If you choose to use frozen fruit over fresh be sure to get whatever is in season…)

2 Tblsp. flax seed oil (Trader Joe’s sells a really good organic one)

1/8 – ¼ c. organic oats

2 Tblsp. toasted wheat germ (raw wheat germ is too bitter)

2 Tblsp. whole milk “cream on top” organic PLAIN yogurt

Blend on HIGH until smooth, about 2 minutes. Makes about 25 oz.

...and...

GREEN JUICE

1 cup of cold water

2-3 apples (whole - seeds, core and all - just cut in quarters)

½ beet

½ bunch of kale.

Blend well in VitaMixer OR run veggies through juicer and add water.

Whatcha' Cookin' Wednesday - "Quinoa" (it's a 2-fer!)

I'm forever changed.

I finally discovered Quinoa.

I've often seen it in the store and wondered what the fuss was all about. I always thought it was pronounced "KIN-oh-ah." (Wrong. It's "KEEN-wah.") One of my fave people, who is also a vegetarian and food writer, has written about it and still I resisted. Not sure why.

So, the other day we were at Whole Foods getting oats out of the bulk bin and there was the Quinoa. I decided to buy a pound and give it a whirl.

It's AMAZING.

Just like tofu, Quinoa takes on the flavor of whatever you add to it. It's a grain that you cook like rice. It's easy to cook, yummy and so GOOD for you.

Check it out:
Its protein content is very high (12%-18%), making it a healthful choice for vegetarians and vegans -and kids that won't eat meat. Unlike wheat or rice (which are low inlysine), quinoa contains a balanced set of essential amino acids for humans,making it an unusually complete protein source. It is a good source ofdietary fiber and phosphorus and is high in magnesium and iron. Quinoa is gluten-free and considered easy to digest.

You can make plain quinoa or add lots of yummy stuff - whatever is in your pantry. Endless combos... My twins scarf it up! It's great kid eats since you can add whatever food(s) that is striking their fancy this week. Add raisins! Or nuts! Cheese! Seriously, the possibilites are infinite.

Listed below is the basic recipe for cooking Quinoa and also one of our faves: Quinoa with sun-dried tomatoes, black beans, chicken and garlic.

Buy some. Today. And eat lots of it. Your body will thank you.




QUINOA
(Basic cooking instructions to yield approx. 3 cups of Quinoa)



1 ½ c. of Qunoa
2 c. water
Salt to taste

Rinse quinoa with cold water. Use a fine mesh filter/colander or coffee filter.
(Quinoa is coated with a natural substance called saponin that protects the grain by repelling insects and birds. Rinsing the quinoa is important to avoid a raw or bitter taste. You can tell if there is saponin by the production of a soapy looking "suds" when the seeds are swished in water. If you are using Ancient Harvest Quinoa you can skip this step. It's already rinsed!)

Add quinoa to water and bring to boil. (A fine, white spiral appears around the grain as it cooks.)

Reduce to simmer and cook until fluffy, about 15 minutes.

and....

Quinoa with sun-dried tomatoes, black beans, chicken and garlic

1 c. of cooked Quinoa
1 Tblsp. olive oil
½ c. diced sun-dried tomatoes (use the kind that come packed in oil, NOT dried)
½- 1 c. diced chicken (optional)
1 c. of black beans
2-3 cloves of garlic (or more!)
½ t. cumin
Salt to taste

Sautee chicken and garlic in olive until cooked, about 5 minutes. Add sun-dried tomatoes and beans. Stir well. Add quinoa, cumin and salt. Stir until heated through.

Whatcha' Cookin' Wednesday - "Super Bars"

We love a good energy bar.

They have all the necessary qualities that we look for in "quickie food" these days:

1 - Easy to eat (we're always looking for good "car food")
2 - Gives a quick boost
3 - Must be yummy tasting

The problem is that most of the store-bought ones are full of sugar and fat and hydrogenated something or another and calories and crap. Sometimes even caffeine. Blech.

So, we make our own. We affectionately call them "Super Bars."



They take less then 10 minutes to throw together and just an hour to bake. Customize the ingredients depending on your mood or the contents of your pantry. A big bonus is that this is a recipe that kids can help make. Let them measure the dry ingredients and stir them all the together with a big, wooden spoon.

Funny how they *always* want to scarf down the stuff they help create... :)

Super Bars keep for at least two weeks in a sealed container. (We keep 'em on the kitchen counter for quick snacks.)

SUPER BARS

Ingredients:


1 cup nuts, chopped (you can use almonds, walnuts or a mix)
1 ½ cup oats, quick-cooking kind
¼ cup sesame seeds
1 ½ cup dried berries (I use a mixture of raisins, blueberries, cherries, cranberries, etc. – whatever I have on hand…)
1 t. cinnamon
1 cup honey
1t. vanilla (optional)

Heat oven to 275 degrees. Lightly grease 9x13" baking pan. Combine all dry ingredients in large bowl and mix. Add honey and mix in thoroughly. (I use my hands.) Using wet spatula or fingers, press mixture firmly into pan, making sure it’s pressed into all corners and very evenly distributed. Bake for one hour. Allow bars to fully cool before cutting.

Whatcha' Cookin' Wednesday - "Pizza Dough"

I've had many lives. Actress, dancer, singer, sports therapist, restaurant manager, t-shirt painter, property manager, spa promoter, bartender, digital printing sales shark, PR maven, writer, reporter, mom... and many more. (Butcher, baker, candlestickmaker...) One short-lived life was creating specialized, gourmet, organic pizzas to order. I set up shop in a large kitchen that had two ovens and three refrigerators. I bought flour in 25 lb. bags. I only used fresh, regional ingredients. No preservatives. I made a killing for three whole months. It was so dang fun and easy that I almost hated to take people's money for doing it.

Almost. (Heh.)

An undeniable truth: Making pizza is a great way to get people together. Who doesn't like to create their own perfect, custom pie, eaten too-hot right from the oven?


Making pizza with my fabulous nephews... Mangia, mangia! (Christmas eve - 2007)


Showing off our pre-topped rounds...


YUMMERS.

Pizza is awesome dinner party food and kids LOVE it. Don't get that gummy, fake-tasting stuff from the chain down the street. Make your own.

SIX INGREDIENTS.

TEN MINUTES PREP TIME.

FREEZES WELL.

Now you have no excuses.

PIZZA DOUGH

Ingredients:
(yields two small rounds)


5 c. all-purpose, unbleached white or wheat flour (don’t go near the bleached and enriched crap)
½ t. salt
½ ground pepper
¼ c. oil
1 packet of yeast (you can also use cake yeast)
1 ½ c. warm water

Combine dry ingredients and whisk together. In separate bowl, dissolve yeast in water. Make well in center of dry ingredients and pour water/yeast mixture in center of well. Add oil. Mix all ingredients together by hand until a ball forms. (You may need to add more water if too dry.) Knead dough on floured surface until it’s silky and smooth, about 5-7 minutes. Place dough ball in bowl and cover. Let rise in a draft-free area for one hour. Punch dough down and knead lightly. Stretch into desired size.

Add toppings and bake at 400 for 10-15 minutes for small rounds and 15-20 minutes for large rounds.

Tips:
-Never roll dough, Instead stretch to desired size, leaving slight lip around edge. (Rolling will eliminate the lip. The lip is good.)

-Brush a little olive oil on edges once pizza is topped. This will ensure that the crust browns evenly and you won't risk overcooking it.

-Use bread flour instead of all-purpose flour if you like your crust a little lighter and less chewy.

-If you like a softer crust try letting the dough rest after forming into rounds, wait about 15 minutes before adding the toppings. This will allow the dough to rise a little more so you’ll get a fuller, more doughy crust.

Whatcha' Cookin' Wednesday - "Chipotle Mayo"

I’m a big fan of the “zing.”

I like to wear red shoes (zing!), I love a saucy joke (zing!), I love to surprise people (zing!) and I like my food spicy (zing!).

Chipotle Mayo is the “zing” of my fridge.



I always keep a jar at the ready to zing up a dish. It’s fabulous in tuna salad, egg salad, deviled eggs, on sandwiches and in tilapia tacos. When you need some gastronomic “zing”, reach for the Chipotle Mayo.

CHIPOTLE MAYO

Ingredients:


- 1 cup mayo (I use Duke’s and only Duke’s. Give it a try and you’ll understand why. DO NOT use Miracle Whip. Yuck. It’s not thick enough and it tastes horrible. Use REAL mayo.)
- 2 cloves of fresh garlic
- 3-5 chipotle peppers in adobo sauce (you can find this in the “Latin” area of your market, use more if you like more heat)
- 2 Tblsp. lime juice
- ½ t. kosher salt
- 1 Tblsp. olive oil

Combine all ingredients in blender or Cuisinart and blend until very creamy. Keeps in fridge up to 2-3 months. (Maybe longer but mine never lasts too long...)

Whatcha' Cookin' Wednesday - "Jamie's AMAZING Ceasar Dressing"

A few culinary/kitchen musts:

- Always keep a bottle of chilled champagne in your fridge.
- Master at least one dish and declare it your signature meal.
- Decant all wines that cost under $7./bottle.
- Kosher salt. ('nuf said.)

and finally....

- Know how to make a really good homemade salad dressing.

Enter... Jamie's AMAZING Ceasar Dressing. He just calls it his "Ceasar Dressing" but I think that's like calling a AFC-certified Westminster Champion a mutt. So I added the "amazing. " Because it is. He brought this, along with Dekalb Farmer's Market croutons (the best) and some lovely, crunchy romaine, to my 40th birthday dinner last year. Somehow it never made it to the table - it got pushed to the back of the fridge and we found it the next day. After tasting it we were SO glad that we didn't have to share.

I usually double this recipe since it's pretty much the only dressing we use. It also makes a great chicken marinade. It's NOT low-cal. NOT AT ALL. But totally worth it.

Jamie's AMAZING Ceasar Dressing

Ingredients:

1 C. Extra Virgin olive oil

Juice of 1-3 lemons (sometimes I use limes)

4-12 peeled garlic cloves (depends on how much your Sig. O. will let you get away with)

1 Tblsp. Dijon mustard

1 Tblsp. Worcestshire sauce

3 Tblsp. anchovie paste or 3-6 anchovy filets (I use an entire tin, sans the oil, when I double the recipe)

1 tsp. cayenne pepper

2 Tblsp. mayo

½ C. Romano, grated

½ C. Parmesan, grated

Salt and pepper to taste

Put all ingredients EXCEPT olive oil in blender or Cuisinart. Blend WELL. Add the olive olive VERY slowly so it emulsifies into a smooth, creamy dressing.

Whatcha Cookin' "Friday?" - Strata

I hereby dub today "Forgetful Friday." This week has been fabulously busy. Lots of good stuff going on but alas, I just plumb forgot to post a recipe on Wednesday.

(Will my five readers leave me forever?!?! Hope not...)

Tell me what's better than bread, cheese and eggs. Not much.

I give you Strata. A yummy bread, egg, cheese casserole that you can make on a moment's notice or even the night before for a fabulous breakfast in the a.m. You can tweak this recipe to add or delete meat, add or delete veggies and on and on and on... The possibilites are endless.

Strata
(Serves 6-8)

1 loaf French bread, cubed (either by hand or with a knife)
2 packages frozen chopped spinach, thawed and squeezed dry
1.5 lbs. cheese, grated (we use cheddar or mozzarella or a mixture, you can use any cheese that melts well.)
14 large eggs
2.5 cups milk
salt and pepper to taste
2 teaspoons dry mustard (optional, but adds a nice little bite)

Grease a 9-x-13-inch baking dish. Make a single layer of bread cubes in the bottom of the baking dish. Cover the bread evenly with the spinach. Then add half of the cheese. Top with another layer of bread cubes.

In a medium-size mixing bowl, whisk together the eggs, milk and seasonings. Pour over the layers evenly, making sure that all of the top layer of bread is moistened. At this point, you have two options: refrigerate it overnight or bake for 1 hour (350 degree preheated oven).

Take a peek at it after about 50 minutes. It shouldn't be ready to pull until its puffed up a bit and just starting to get golden brown (you don't want it too brown).

Test by inserting a knife in the center - it should come out clean. While it is cooling, top with the remaining cheese and allow it to melt by itself. (You might need to return it for just a minute to the oven to finish melting.)

Whatcha' Cookin' Wednesday - "Pancakes"

If you don’t know who Mark Bittman is you should. If I ever see him in person I’m going to kiss him on the mouth and thank him for vastly improving my life. Mark Bittman is the author of “How To Cook Everything.” Think of it as a much hipper “Joy of Cooking.” Every single recipe I’ve ever tried from that book has been pure gold. And easy.

Thanks to Mr. Bittman I will never buy boxed pancake or waffle mix again. The recipe listed below took less time to make than boxed and was way, way tastier. Sometimes we add raisins or dried cranberries. Mushed up, super-ripe bananas are an awesome addition too.

Pancakes (Bittman-style)

2 cups all-purpose flour
1 tbsp. baking powder
½ tsp. salt
1 tbsp. sugar (you can substitute with honey or maple syrup)
2 eggs
1 ½ -2 cups milk
2 tbsp. melted and cooled butter (optional), plus unmelted butter for cooking (I use non-stick spray)
1 tsp. vanilla

Preheat a griddle or large skillet over medium-low heat while you make the batter.

Mix together the dry ingredients. Beat the egg(s) into 1½ cups of milk, then stir in the 2 tablespoons melted cooled butter and vanilla (if you are using them).

Gently stir this into the dry ingredients, mixing only enough to moisten the flour; don’t worry about a few lumps. If the batter seems thick, add a little more milk.

If your skillet or griddle is nonstick, you can cook the pancakes without any butter. Otherwise, use a teaspoon or two of butter or oil (or non-stick spray) each time you add batter. When the butter foam subsides or the oil shimmers, ladle batter onto the griddle or skillet, making any size pancakes you like. Adjust the heat as necessary; usually, the first batch will require higher heat than subsequent batches. The idea is to brown the bottom in 2 to 4 minutes, without burning it. Flip when the pancakes are cooked on the bottom; they won’t hold together well until they’re ready.

Cook until the second side is lightly browned and serve, or hold on an ovenproof plate in a 200-degrees oven for up to 15 minutes.

Whatcha' Cookin' Wednesday - "'Perfectly Chocolate' Chocolate Cake" (and icing)

Today is Danger Dad's birthday! So, cake is in order...

When I married Danger Dad I inherited The Cake Recipe. This was handed down to me by his mother and handed down to her by her mother-in-law and not sure where it came from before that but it’s been in his family a very long time. This Cake was made for every birthday. This Cake was legend. And revered.

And AWFUL.

It tasted like chocolate-flavored dry wall and had to be smothered in tons of frosting and ice cream just to make it edible. After Year Two of marriage I’d had enough. I couldn’t bear to make the cake and had no intention of passing the recipe along to anyone else. A new recipe needed to be found. Enter the “Perfectly Chocolate” Chocolate Cake. I found this life-saving/marriage-saving recipe on the Hershey’s site. Who knew? It’s easy and absolutely scrumptious. The icing recipe is included below too. I usually double it. We're crazy like that.

"Perfectly Chocolate" Chocolate Cake

Ingredients:
2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup HERSHEY'S Cocoa (I use the darkest I can find… Ghiradelli makes a good one...)
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water

Directions:
Heat oven to 350°F. Grease and flour two 9-inch round baking pans. (I use a bundt pan with a hole in the middle since Danger Dad likes icing on all FOUR sides of his cake. Weirdo.)

Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes.

Stir in boiling water (batter will be thin). Pour batter into prepared pan(s).

Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost. Eat. Go into sugar coma.

(If you use a bundt pan bake for 50-55 minutes.)

No-fail Chocolate Frosting
(Note: I double this recipe for a two layer cake.. And sometimes I even triple it…)

1/2 cup (1 stick) butter or margarine
2/3 cup HERSHEY'S Cocoa
3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract

Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed. Stir in vanilla. Yields about 2 cups frosting.

Whatcha' Cookin' Wednesday - "Easiest Baked Ziti Ever"

I have twins. I have no time. I love this recipe. 'nuf said.

Easiest Baked Ziti Ever

16 oz. ziti pasta
15 oz. ricotta
1 cup parmesan
2 cups mozzarella
salt and pepper to taste
2 - 28 oz. cans of diced tomatoes (I'm partial to Muir Glen organic)
1 medium onion, chopped
4-6 cloves garlic, chopped
1/2 teaspoon dried thyme (or 1 teaspoon fresh thyme)
1/2 teaspoon dried oregano (or 1 teaspoon fresh oregano)
1 tablespoon of olive oil
***(you may also use 2 bottles of prepared tomato sauces instead of making your own "quickie sauce" with onion, garlic, diced tomatoes and spices)

***(optional - 2 cups of browned ground turkey or beef)

Preheat oven to 375 degrees. Lightly grease (I use non-stick spray) 9 x 13 pan.

Boil pasta until "al dente", about 12 minutes. While pasta is boiling, sautee onion and garlic in olive oil until translucent. Add diced tomatoes and spices and simmer for about 10 minutes. Drain pasta and put in large bowl. Add ricotta, tomato sauce, 1 cup of mozz and mix well. (Add meat here if desired.) Pour into greased dish. Top with remaining mozz, then parm. Bake for 20-30 minutes or until brown and bubbly.