By Kathryn Washburn Breighner
Years ago when we were newly married, I took a Chinese cooking class in Lansing, Michigan. Some of the things I learned in that class have stayed with me to this day. And one of them is this wondefully simple and unusual dessert--almond float.
Basically, almond float is white almond flavored gelatin topped with almond flavored sugar water and mandarin oranges. This dessert is so much fun to serve because guests are completely taken back by white jello! I really love this dessert and have a hard time not opening the fridge and stealing chunks of the gelatin to munch on.
What makes it white? Milk! Yes, milk, and if you tell your guests this jello is made with milk versus fruit juice, expect some hesitation!!
In a 9 x 9" cake pan, mix and let stand for 5 minutes:
2 envelopes unflavored gelatin
2/3 c cold water
Add in and stir until gelatin dissolves:
1 1/4 c boiling water
2/3 c sugar
Stir in and mix well:
2 T almond extract---real almond only--no fake stuff!
3/4 c milk
Refrigerate the gelatin for several hours until firm. While it is chilling, mix together:
1/4 c sugar
2 C water
1/4 t almond extract
To serve, cut the gelatin into squares (and just try not to eat a few squares while you do this!) and place in a bowl. Top with 1/3 c almond water and 3T chilled mandarin oranges.
Delightful!
Sunday, February 28, 2010
Sunday, January 31, 2010
Sweet Potato Gnocchi
By Kathryn Washburn Breighner
What was I thinking to start making these at 5 pm? They are labor intensive but a labor of love. 90 minutes later, I had 3 cookie sheets filled with gnocchi freezing on the back porch and a batch cooking for dinner had been accomplished.
My thinking was to make a huge batch to put in the freezer but oh, my aching back. We even have elevated counters for our heights but still, I was too hunched over the dough.
But I'm done and it was worth it! Homemade gnocchi has been a recent addition to our kitchen. Somewhat like a potato dumpling, these tiny pasta like products are worth the effort. I put in the oven 2 large sweet potatoes and 2 large baking potatoes and baked them at 350 degrees for an hour. Place the potatoes on a cookie sheet so the sweet potatoes don't drip to the bottom of your oven like mine did.
Baking the potatoes brings out the sweetness in the sweet potatoes and a better texture to the regular potatoes than if they were microwaved. Adding sweet potatoes into the gnocchi dough not only turns them a gorgeous orange, but adds a sweetness.
Once the potatoes are done, cut them open to cool and then scoop the cooked potatoes into a food mill or potato ricer. Put this mixture in the bowl of a stand mixer.
To this mixture, add:
2 eggs
salt and pepper
3 T fresh, chopped parsley
2 t minced garlic
4-5 cups flour
Use the dough hook of the stand mixer. Add the flour in 1/2 c increments. Mix until the dough easily pulls away from the sides of the bowl.
Turn the dough onto a floured board and knead for 2-3 minutes. Cut a piece of dough off and roll between your floured hands into a long roll about 1/2" in diameter. This is a somewhat sticky/soft dough because of the potatoes. Cut the roll into 1/2-3/4" pieces and roll each piece down the back of fork to form indentions. Put the pieces on a baking sheet to dry.
Bring a pot of salted water to a boil. Add a couple of handfuls of the gnocchi and cook, stirring, until the gnocchi rise to the top of the pot. When you add very fresh gnocchi to the water, the gnocchi will still have a bit of moisture to them and you'll think they will just sink. Well, yes, they will immediately sink to the bottom but in a few minutes, they will float to the top.
We made tomato sauce for the gnocchi. I placed the baking sheets filled with fresh gnocchi out on our (frozen) back porch for about an hour and then put the gnocchi into freezer bags and into the freezer.
What was I thinking to start making these at 5 pm? They are labor intensive but a labor of love. 90 minutes later, I had 3 cookie sheets filled with gnocchi freezing on the back porch and a batch cooking for dinner had been accomplished.
But I'm done and it was worth it! Homemade gnocchi has been a recent addition to our kitchen. Somewhat like a potato dumpling, these tiny pasta like products are worth the effort. I put in the oven 2 large sweet potatoes and 2 large baking potatoes and baked them at 350 degrees for an hour. Place the potatoes on a cookie sheet so the sweet potatoes don't drip to the bottom of your oven like mine did.
Baking the potatoes brings out the sweetness in the sweet potatoes and a better texture to the regular potatoes than if they were microwaved. Adding sweet potatoes into the gnocchi dough not only turns them a gorgeous orange, but adds a sweetness.
Once the potatoes are done, cut them open to cool and then scoop the cooked potatoes into a food mill or potato ricer. Put this mixture in the bowl of a stand mixer.
To this mixture, add:
2 eggs
salt and pepper
3 T fresh, chopped parsley
2 t minced garlic
4-5 cups flour
Use the dough hook of the stand mixer. Add the flour in 1/2 c increments. Mix until the dough easily pulls away from the sides of the bowl.
Turn the dough onto a floured board and knead for 2-3 minutes. Cut a piece of dough off and roll between your floured hands into a long roll about 1/2" in diameter. This is a somewhat sticky/soft dough because of the potatoes. Cut the roll into 1/2-3/4" pieces and roll each piece down the back of fork to form indentions. Put the pieces on a baking sheet to dry.
Bring a pot of salted water to a boil. Add a couple of handfuls of the gnocchi and cook, stirring, until the gnocchi rise to the top of the pot. When you add very fresh gnocchi to the water, the gnocchi will still have a bit of moisture to them and you'll think they will just sink. Well, yes, they will immediately sink to the bottom but in a few minutes, they will float to the top.
We made tomato sauce for the gnocchi. I placed the baking sheets filled with fresh gnocchi out on our (frozen) back porch for about an hour and then put the gnocchi into freezer bags and into the freezer.
Sunday, January 24, 2010
Cottage Cheese Pancakes
By Kathryn Washburn Breighner
We have made various versions of cottage cheese pancakes for years. The combination of cottage cheese, eggs, and flour make a fluffy pancake filled with protein. This version we tried this a.m. and I like it because the batter can be saved in the fridge for a later use. We have served this to many people who think they don't like cottage cheese. Well, surprise, they do!
Mix together:
4 eggs
2 T oil
1 c milk
1 1/4 c cottage cheese
Add to the mixture:
1 c flour
1/2 t baking soda
a dash of salt
1 t vanilla
1 t cinnamon
Ladle onto a hot griddle and cook until the middle begins to set and then flip. Serve with your favorite syrup which in our house is maple syrup--the real stuff not the chemical wannabe.
We have made various versions of cottage cheese pancakes for years. The combination of cottage cheese, eggs, and flour make a fluffy pancake filled with protein. This version we tried this a.m. and I like it because the batter can be saved in the fridge for a later use. We have served this to many people who think they don't like cottage cheese. Well, surprise, they do!
Mix together:
4 eggs
2 T oil
1 c milk
1 1/4 c cottage cheese
Add to the mixture:
1 c flour
1/2 t baking soda
a dash of salt
1 t vanilla
1 t cinnamon
Ladle onto a hot griddle and cook until the middle begins to set and then flip. Serve with your favorite syrup which in our house is maple syrup--the real stuff not the chemical wannabe.
Thursday, January 21, 2010
Zucchini and Tomatoes--a winter dish
By Kathryn Washburn Breighner
It really is not much fun to come up with exciting vegetable dishes in January compared to July when I can walk outside and plan my dinner around what is ready to pick. Sigh. But January it is and creativity still needs to take place.
I had two zucchini in the fridge from a recent market visit. So I came up with a dish that is a bit like a Creole vegetable dish only I used Italian herbs. It turned out great!
I used what I had, my mantra. A couple of fresh zucchini, onion, garlic, green pepper with a quart of canned tomatoes (mine, of course) and fresh basil and dried oregano. I simmered it until it was thick. There are leftovers which would be great on pizza, pasta or rice.
2 med zucchini, sliced in 1/2" slices
1 med onion, diced
2 garlic cloves, minced
1 green pepper, chopped
2 T olive oil
32 oz canned tomatoes
2 T fresh basil (from my AeroGarden)
1 t oregano
salt and pepper
Saute the onion in olive oil until they begin to shimmer with color. Add the green pepper, garlic, and zucchini and cook for another 2-3 minutes until the vegetables begin to soften.
Add the tomatoes, undrained, and spices. Bring to a slow boil then turn to low heat and simmer, stirring occasionally for 15-20 minutes until the mixture is thick. Enjoy!
It really is not much fun to come up with exciting vegetable dishes in January compared to July when I can walk outside and plan my dinner around what is ready to pick. Sigh. But January it is and creativity still needs to take place.
I had two zucchini in the fridge from a recent market visit. So I came up with a dish that is a bit like a Creole vegetable dish only I used Italian herbs. It turned out great!
I used what I had, my mantra. A couple of fresh zucchini, onion, garlic, green pepper with a quart of canned tomatoes (mine, of course) and fresh basil and dried oregano. I simmered it until it was thick. There are leftovers which would be great on pizza, pasta or rice.
2 med zucchini, sliced in 1/2" slices
1 med onion, diced
2 garlic cloves, minced
1 green pepper, chopped
2 T olive oil
32 oz canned tomatoes
2 T fresh basil (from my AeroGarden)
1 t oregano
salt and pepper
Saute the onion in olive oil until they begin to shimmer with color. Add the green pepper, garlic, and zucchini and cook for another 2-3 minutes until the vegetables begin to soften.
Add the tomatoes, undrained, and spices. Bring to a slow boil then turn to low heat and simmer, stirring occasionally for 15-20 minutes until the mixture is thick. Enjoy!
Tuesday, January 19, 2010
Panko--Homemade
By Kathryn Washburn Breighner
My first experience with panko bread crumbs--Japanese style coarse bread crumbs--was on Pine Island, Florida. Brother Dave was planning his shrimp and panko dish and where did we buy the panko? At the fish market, of course.
Back in Northern Michigan, I searched for panko with few successes. Trips downstate to Trader Joe's helped me stock the pantry but then Trader Joe's stopped selling panko.
So now we make our own! It couldn't be easier. When old bread starts to get hard, we put slices of it on a baking sheet and bake for about 10 min. at 350 degrees or until the bread is just beginning to brown--this isn't toast, it is just crunchy bread.
Then using the grating blade for the food processor, the bread is pushed through the tube of the processor and through the blade. That's it! You have panko. And cheap--this bread would have been tossed but no more; now all old bread becomes panko.
We like the plain, unseasoned panko so nothing is added to the crumbs. To store, put the panko crumbs in a large storage bag and keep in the freezer.
My first experience with panko bread crumbs--Japanese style coarse bread crumbs--was on Pine Island, Florida. Brother Dave was planning his shrimp and panko dish and where did we buy the panko? At the fish market, of course.
Back in Northern Michigan, I searched for panko with few successes. Trips downstate to Trader Joe's helped me stock the pantry but then Trader Joe's stopped selling panko.
So now we make our own! It couldn't be easier. When old bread starts to get hard, we put slices of it on a baking sheet and bake for about 10 min. at 350 degrees or until the bread is just beginning to brown--this isn't toast, it is just crunchy bread.
Then using the grating blade for the food processor, the bread is pushed through the tube of the processor and through the blade. That's it! You have panko. And cheap--this bread would have been tossed but no more; now all old bread becomes panko.
We like the plain, unseasoned panko so nothing is added to the crumbs. To store, put the panko crumbs in a large storage bag and keep in the freezer.
Monday, January 18, 2010
Roasted Tomato Vegetable Sauce
By Kathryn Washburn Breighner
We have lots of jars of tomatoes in our pantry since we canned 65 quarts of them last summer. So in our usual 'eat out of the pantry as much as possible' mode, we have been creative with the tomatoes. Marty cooked up this dish yesterday. He's not one for following recipes or logging what he's concocted but this one needs to remembered. He is a spontaneous cook and knows how to blend the flavors and it shows in this dish.
What he did was saute some vegetables--onions, celery, garlic, carrots--add some seasonings and two quarts of tomatoes and then slow roasted them in the oven for several hours. He then pounded some pork tenderloin into thin slices and sauteed those in olive oil and placed the pork on top of pasta and then smothered with the sauce. Great stuff!
3 medium onions, chopped
2 garlic cloves, minced
4 celery stalks, chopped
3 carrots, chopped
3 T olive oil
2 qts canned tomatoes
1 t dried basil
1 t oregano
salt and pepper to taste
Saute the vegetables in olive oil until they begin to soften. Add the tomatoes and spices. Cover and bake in a 325 degree oven for 2 hours.
This makes a big pot of sauce. So for Day 2, I used the leftover sauce in a meat loaf. To 1 lb. of ground beef, I added 1 chopped onion, 1 egg, 3/4 c panko bread crumbs, and 2/3 c of roasted tomato vegetable sauce. I blended the mixture and packed tightly into a bread pan, topped with 1/3 c of sauce and baked for 45 min at 350 degrees.
We have lots of jars of tomatoes in our pantry since we canned 65 quarts of them last summer. So in our usual 'eat out of the pantry as much as possible' mode, we have been creative with the tomatoes. Marty cooked up this dish yesterday. He's not one for following recipes or logging what he's concocted but this one needs to remembered. He is a spontaneous cook and knows how to blend the flavors and it shows in this dish.
What he did was saute some vegetables--onions, celery, garlic, carrots--add some seasonings and two quarts of tomatoes and then slow roasted them in the oven for several hours. He then pounded some pork tenderloin into thin slices and sauteed those in olive oil and placed the pork on top of pasta and then smothered with the sauce. Great stuff!
3 medium onions, chopped
2 garlic cloves, minced
4 celery stalks, chopped
3 carrots, chopped
3 T olive oil
2 qts canned tomatoes
1 t dried basil
1 t oregano
salt and pepper to taste
Saute the vegetables in olive oil until they begin to soften. Add the tomatoes and spices. Cover and bake in a 325 degree oven for 2 hours.
This makes a big pot of sauce. So for Day 2, I used the leftover sauce in a meat loaf. To 1 lb. of ground beef, I added 1 chopped onion, 1 egg, 3/4 c panko bread crumbs, and 2/3 c of roasted tomato vegetable sauce. I blended the mixture and packed tightly into a bread pan, topped with 1/3 c of sauce and baked for 45 min at 350 degrees.
Sunday, January 10, 2010
Greek Yogurt--Make Your Own, It's Easy!
By Kathryn Washburn Breighner
I often hear friends talking about how they have fallen in love with thick, tangy, Greek yogurt. In the last few years, several brands of this silky yogurt can be found on grocery store shelves--and at a hefty price tag.
What is Greek yogurt anyway? Basically, it is just plain yogurt that has been allowed to sit in muslin or cheesecloth over a bowl or container so that whey drains from the yogurt. What is left is very thick and creamy and different in consistency than typical yogurt.
Even if you don't make your own yogurt like I do--which is easy: just heat milk to 180 degrees, cool to 110 degrees, add some yogurt from a previous batch as the culture, put in a bowl, wrap with a dish cloth and let it sit in an oven with either the heat of the pilot light or the oven light to keep it warm overnight--you can easily make Greek yogurt with store purchased yogurt plain yogurt.
Read the labels when you buy yogurt. What you want to see is a list of the cultures/bacteria that are in the yogurt not preservatives, corn syrup or artificial flavors. If you make your own yogurt, you can buy dried cultures or buy a good organic yogurt and freeze cubes of the yogurt (in ice cube trays) to use. You can use a couple of tablespoons from a previous batch for 2-3 times then grab one of the thawed ice cubes for the next batch to freshen it. The yogurt I make has 5 cultures: S. Thermophilus. L. Bulgaricus, L. Acidophilus, Bifidus, and L. Casel.
What you'll need:
Plain yogurt--quite a bit of whey will drain out, about 1/3 of the amount you begin with will drain
A steamer or strainer placed over a bowl
Line the steamer/strainer with cheese cloth or muslin or a paper coffee filter
Place the yogurt in the cloth or coffee filter, cover with plastic wrap and place the bowl/strainer/yogurt in the refrigerator for at least 8 hours. The whey, or liquid, from the yogurt will have drained into the bowl. Scrape the thick yogurt from the cheesecloth and store in an air tight container. You have Greek yogurt at a fraction of the price of grocery store Greek yogurt.
In my house, the whey goes to the dog who waits patiently for it! He loves it and it is good for him.
Homemade Yogurt
I often hear friends talking about how they have fallen in love with thick, tangy, Greek yogurt. In the last few years, several brands of this silky yogurt can be found on grocery store shelves--and at a hefty price tag.
What is Greek yogurt anyway? Basically, it is just plain yogurt that has been allowed to sit in muslin or cheesecloth over a bowl or container so that whey drains from the yogurt. What is left is very thick and creamy and different in consistency than typical yogurt.
Even if you don't make your own yogurt like I do--which is easy: just heat milk to 180 degrees, cool to 110 degrees, add some yogurt from a previous batch as the culture, put in a bowl, wrap with a dish cloth and let it sit in an oven with either the heat of the pilot light or the oven light to keep it warm overnight--you can easily make Greek yogurt with store purchased yogurt plain yogurt.
Read the labels when you buy yogurt. What you want to see is a list of the cultures/bacteria that are in the yogurt not preservatives, corn syrup or artificial flavors. If you make your own yogurt, you can buy dried cultures or buy a good organic yogurt and freeze cubes of the yogurt (in ice cube trays) to use. You can use a couple of tablespoons from a previous batch for 2-3 times then grab one of the thawed ice cubes for the next batch to freshen it. The yogurt I make has 5 cultures: S. Thermophilus. L. Bulgaricus, L. Acidophilus, Bifidus, and L. Casel.
What you'll need:
Plain yogurt--quite a bit of whey will drain out, about 1/3 of the amount you begin with will drain
A steamer or strainer placed over a bowl
Line the steamer/strainer with cheese cloth or muslin or a paper coffee filter
Place the yogurt in the cloth or coffee filter, cover with plastic wrap and place the bowl/strainer/yogurt in the refrigerator for at least 8 hours. The whey, or liquid, from the yogurt will have drained into the bowl. Scrape the thick yogurt from the cheesecloth and store in an air tight container. You have Greek yogurt at a fraction of the price of grocery store Greek yogurt.
In my house, the whey goes to the dog who waits patiently for it! He loves it and it is good for him.
Homemade Yogurt
Saturday, January 9, 2010
Tuna Melts
By Kathryn Washburn Breighner
This has been a stand by in our house for years. It is simple, tasty and always surprises a first-time diner at our table. It is basically just a lightly dressed tuna salad--not heavy on the mayonnaise--mounded on an English muffin, topped with cheese and put under the broiler for a minute or two. This not only tastes great but looks appetizing. These ingredients will make 4 tuna melts and uses 1 can of tuna so multiply by what you need:
1 can tuna, drained (I always use Albacore in water)
3 T mayonnaise
2 T minced green onion
2 t snipped fresh dill (from my Aerogarden at the moment)
salt and pepper to taste
2 English muffins, split
Grated cheese--your choice of kinds!
Mix the tuna, mayo, onion, dill, salt and pepper. Mound on the English muffin halves. Top with grated cheese and broil for 3-4 minutes until the cheese begins to bubble and brown.
This has been a stand by in our house for years. It is simple, tasty and always surprises a first-time diner at our table. It is basically just a lightly dressed tuna salad--not heavy on the mayonnaise--mounded on an English muffin, topped with cheese and put under the broiler for a minute or two. This not only tastes great but looks appetizing. These ingredients will make 4 tuna melts and uses 1 can of tuna so multiply by what you need:
1 can tuna, drained (I always use Albacore in water)
3 T mayonnaise
2 T minced green onion
2 t snipped fresh dill (from my Aerogarden at the moment)
salt and pepper to taste
2 English muffins, split
Grated cheese--your choice of kinds!
Mix the tuna, mayo, onion, dill, salt and pepper. Mound on the English muffin halves. Top with grated cheese and broil for 3-4 minutes until the cheese begins to bubble and brown.
Friday, January 8, 2010
Buttermilk Substitute with Vinegar
By Kathryn Washburn Breighner
My pantry typically contains a dried buttermilk product that mixed with water, becomes buttermilk. But when I was making Cornbread Roxie this week, my pantry let me down: no buttermilk.
Not to worry: I whipped up a buttermilk substitute using milk and vinegar. To just under 1 c of milk, I added 1 T of white vinegar. I let the milk/vinegar mixture stand for about 5 minutes. This became the perfect stand in for buttermilk and my cornbread was perfect, too.
Cornbread Roxie
My pantry typically contains a dried buttermilk product that mixed with water, becomes buttermilk. But when I was making Cornbread Roxie this week, my pantry let me down: no buttermilk.
Not to worry: I whipped up a buttermilk substitute using milk and vinegar. To just under 1 c of milk, I added 1 T of white vinegar. I let the milk/vinegar mixture stand for about 5 minutes. This became the perfect stand in for buttermilk and my cornbread was perfect, too.
Cornbread Roxie
Monday, January 4, 2010
Vinegar as a Cleaning agent
By Kathryn Washburn Breighner
At any given time, there are 5-10 different types of vinegar in my pantry. Cider, white, rice, wine, sherry, balsamic and more. They each have very different flavors and can be used in many ways.
But this post is about using it for cleaning as I did yesterday. The soap dispenser built into my sink was clogged with soap and would no longer work. I Googled a solution and came up with soaking it in water, soaking it in boiling water and if those didn't work, tossing it. I did the first 2 and without success. So before tossing, I tried my standby: vinegar.
I put the dispenser in a glass of cider vinegar and within an hour, pieces of soap were floating in the water. 3-4 hours later, the dispenser was as good as new. So on I went to the sink's attached spray hose. It was discolored from water deposits and not spraying well. I put the hose head in a glass of vinegar and several hours later, it was white again and sprayed so hard that I'd forgotten it could spray that well.
Next came our slow-to-brew coffeemaker. This happens every few months and I can tell by the (struggling) sounds the coffeemaker makes, that is clogged with water deposits. I poured 2 cups of white vinegar in the coffeemaker's water compartment and turned the coffee pot on. When it had finished, I could see pieces of calcium deposits in the vinegar. I took the coffee filter, held it over the water compartment and poured the vinegar back in it. The filter kept the deposits from going back into the coffeemaker. I ran the vinegar through the coffeemaker again. One more time, I poured the vinegar back into the coffeemaker but this time I left the vinegar in the maker to sit for several hours. This let the vinegar work on any calcium deposits.
After running the vinegar through the coffeemaker again, I then ran 3 pots of water through the coffeemaker and each time, the water brewed through with sediment. By the third time, the water was clearer. Today, the coffeemaker is back to full steam!
Three tasks in one day aided by vinegar.
At any given time, there are 5-10 different types of vinegar in my pantry. Cider, white, rice, wine, sherry, balsamic and more. They each have very different flavors and can be used in many ways.
But this post is about using it for cleaning as I did yesterday. The soap dispenser built into my sink was clogged with soap and would no longer work. I Googled a solution and came up with soaking it in water, soaking it in boiling water and if those didn't work, tossing it. I did the first 2 and without success. So before tossing, I tried my standby: vinegar.
I put the dispenser in a glass of cider vinegar and within an hour, pieces of soap were floating in the water. 3-4 hours later, the dispenser was as good as new. So on I went to the sink's attached spray hose. It was discolored from water deposits and not spraying well. I put the hose head in a glass of vinegar and several hours later, it was white again and sprayed so hard that I'd forgotten it could spray that well.
Next came our slow-to-brew coffeemaker. This happens every few months and I can tell by the (struggling) sounds the coffeemaker makes, that is clogged with water deposits. I poured 2 cups of white vinegar in the coffeemaker's water compartment and turned the coffee pot on. When it had finished, I could see pieces of calcium deposits in the vinegar. I took the coffee filter, held it over the water compartment and poured the vinegar back in it. The filter kept the deposits from going back into the coffeemaker. I ran the vinegar through the coffeemaker again. One more time, I poured the vinegar back into the coffeemaker but this time I left the vinegar in the maker to sit for several hours. This let the vinegar work on any calcium deposits.
After running the vinegar through the coffeemaker again, I then ran 3 pots of water through the coffeemaker and each time, the water brewed through with sediment. By the third time, the water was clearer. Today, the coffeemaker is back to full steam!
Three tasks in one day aided by vinegar.
Sunday, January 3, 2010
Muesli
By Kathryn Washburn Breighner
Muesli (pronounced muse-lee) is a breakfast cereal that has been popular in Europe for more than 100 years and is made from raw, rolled whole grains like oats or wheat with nuts and dried or fresh fruit. It wasn’t until the health food movement of the 1960s that this tasty and nutritious cereal appeared in the U.S. Muesli is now found not only in health food stores, but also in grocery stores.
I have been a muesli fan for years and have never purchased it--I've always made it. My pantry usually has the basic ingredients for muesli as it did today when I made a batch. Basically, the mix begins with a whole grain; I typically use whole oats (not quick or instant). To that, I add nuts and dried fruit--any kind, any combination.
For 2 cups of whole oats, I add 1/4 c each of dried fruit and nuts. Today, I used slivered almonds and raisins. Sometimes, I use walnuts or pecans, and dried cherries, dates or cranberries. Other grains can be added like flax seed or flax meal or sunflower seeds. The mixture is stored in an airtight container.
When I am ready to eat the muesli, I mix and let stand for 5-10 minutes or overnight:
1 c muesli
1 t honey,
1 c of yogurt or milk or apple juice
I am a cinnamon fan so I usually stir in some cinnamon, too. When my boys were in school, this was a common breakfast for them and often I'd stir in chopped fresh apples. My first memory of eating muesli in a restaurant was in a hotel in Disney World in 1988 and it was called Energy Riser. I liked it so much that a recipe of a version like this was included in the preschool health and safety curriculum I co-authored in 1989.
Try it, you'll like it!
Muesli (pronounced muse-lee) is a breakfast cereal that has been popular in Europe for more than 100 years and is made from raw, rolled whole grains like oats or wheat with nuts and dried or fresh fruit. It wasn’t until the health food movement of the 1960s that this tasty and nutritious cereal appeared in the U.S. Muesli is now found not only in health food stores, but also in grocery stores.
I have been a muesli fan for years and have never purchased it--I've always made it. My pantry usually has the basic ingredients for muesli as it did today when I made a batch. Basically, the mix begins with a whole grain; I typically use whole oats (not quick or instant). To that, I add nuts and dried fruit--any kind, any combination.
For 2 cups of whole oats, I add 1/4 c each of dried fruit and nuts. Today, I used slivered almonds and raisins. Sometimes, I use walnuts or pecans, and dried cherries, dates or cranberries. Other grains can be added like flax seed or flax meal or sunflower seeds. The mixture is stored in an airtight container.
When I am ready to eat the muesli, I mix and let stand for 5-10 minutes or overnight:
1 c muesli
1 t honey,
1 c of yogurt or milk or apple juice
I am a cinnamon fan so I usually stir in some cinnamon, too. When my boys were in school, this was a common breakfast for them and often I'd stir in chopped fresh apples. My first memory of eating muesli in a restaurant was in a hotel in Disney World in 1988 and it was called Energy Riser. I liked it so much that a recipe of a version like this was included in the preschool health and safety curriculum I co-authored in 1989.
Try it, you'll like it!
Saturday, January 2, 2010
Spicy Thai Slaw with Red Cabbage
By Kathryn Washburn Breighner
I cut this recipe out of the Detroit Free Press years ago because I love red cabbage. And I never made the slaw until last week. That was a mistake. This slaw is outstanding. It begins with a water, vinegar, soy sauce, corn starch and sugar mixture that is brought to a boil and then peanut butter is added before it is cooled.
Recipes using red cabbage are not as prevalent as those using green cabbage. I like the flavor of the red cabbage and I love the color on the dinner plate. This slaw will hold for several days. If you are looking for a new slaw recipe or a new way to spice up and dress up your plate, this is it.
1/2 c water
3 T rice wine vinegar
1 T soy sauce
1 1/2 t cornstarch
1 t sugar
1 T creamy peanut butter
1 garlic clove, peeled, minced
1 T freshly chopped cilantro
1/2 t crushed red pepper
4 c finely shredded red cabbage
1/2 c shredded carrot
1/2 c sliced green onions
In a small saucepan, combine the water, vinegar, soy sauce, cornstarch and sugar. Bring the liquid to a boil and cook for 1 minute, stirring constantly. Remove the pan from the head and add the peanut butter, whisking until the mix is smooth.
Stir in the garlic, cilantro and red pepper; cover and chill.
In a large bowl, place the cabbage, carrots and green onions; add the dressing, tossing to coat. Cover and chill before serving.
I cut this recipe out of the Detroit Free Press years ago because I love red cabbage. And I never made the slaw until last week. That was a mistake. This slaw is outstanding. It begins with a water, vinegar, soy sauce, corn starch and sugar mixture that is brought to a boil and then peanut butter is added before it is cooled.
Recipes using red cabbage are not as prevalent as those using green cabbage. I like the flavor of the red cabbage and I love the color on the dinner plate. This slaw will hold for several days. If you are looking for a new slaw recipe or a new way to spice up and dress up your plate, this is it.
1/2 c water
3 T rice wine vinegar
1 T soy sauce
1 1/2 t cornstarch
1 t sugar
1 T creamy peanut butter
1 garlic clove, peeled, minced
1 T freshly chopped cilantro
1/2 t crushed red pepper
4 c finely shredded red cabbage
1/2 c shredded carrot
1/2 c sliced green onions
In a small saucepan, combine the water, vinegar, soy sauce, cornstarch and sugar. Bring the liquid to a boil and cook for 1 minute, stirring constantly. Remove the pan from the head and add the peanut butter, whisking until the mix is smooth.
Stir in the garlic, cilantro and red pepper; cover and chill.
In a large bowl, place the cabbage, carrots and green onions; add the dressing, tossing to coat. Cover and chill before serving.
Friday, January 1, 2010
Chess Pie
By Kathryn Washburn Breighner
Today is the one year birthday of Three Siblings in the Kitchen. In this past year, we--well, mostly me--have posted many times about the foods we create in our kitchens. During this new year, I hope my brothers will appear more often on the blog so I don't have to carry it solo! Perry and David are fabulous cooks. This morning, Marty made a wonderful breakfast of roast beef hash using leftover roast beef and he asked how many people that we know who would go to the effort to create this from scratch. I named off Perry and Dave and our friend Bev right away.
Our Mom was a fabulous pie baker. The tradition goes on in our family as pies are a favorite and a specialty. This is our Mom's, Rose Bond Washburn's, chess pie recipe that she clipped from the Chicago Tribune on June 24, 1962. It's easy and sweet and silky and a surprise when it hits your mouth. Chess pies are really like a sugar pie with eggs and butter. Definitely not low cal!
1 c brown sugar
1/2 c white sugar
1 t flour
2 eggs, beaten
1 T milk
1 t vanilla
1/2 c butter, melted
unbaked pie shell
Mix dry ingredients. Add eggs, milk, and vanilla and stir until blended. Add butter and mix thoroughly. Turn into pie shell and bake at 325 degree from 40 minutes or until a knife inserted in the center comes out clean.
Here is a post from a year ago with Mom's pie crust recipe: http://threesiblingsinthekitchen.blogspot.com/2009/01/pie-crust-homemade-of-course.html
Today is the one year birthday of Three Siblings in the Kitchen. In this past year, we--well, mostly me--have posted many times about the foods we create in our kitchens. During this new year, I hope my brothers will appear more often on the blog so I don't have to carry it solo! Perry and David are fabulous cooks. This morning, Marty made a wonderful breakfast of roast beef hash using leftover roast beef and he asked how many people that we know who would go to the effort to create this from scratch. I named off Perry and Dave and our friend Bev right away.
Our Mom was a fabulous pie baker. The tradition goes on in our family as pies are a favorite and a specialty. This is our Mom's, Rose Bond Washburn's, chess pie recipe that she clipped from the Chicago Tribune on June 24, 1962. It's easy and sweet and silky and a surprise when it hits your mouth. Chess pies are really like a sugar pie with eggs and butter. Definitely not low cal!
1 c brown sugar
1/2 c white sugar
1 t flour
2 eggs, beaten
1 T milk
1 t vanilla
1/2 c butter, melted
unbaked pie shell
Mix dry ingredients. Add eggs, milk, and vanilla and stir until blended. Add butter and mix thoroughly. Turn into pie shell and bake at 325 degree from 40 minutes or until a knife inserted in the center comes out clean.
Here is a post from a year ago with Mom's pie crust recipe: http://threesiblingsinthekitchen.blogspot.com/2009/01/pie-crust-homemade-of-course.html
Tuesday, December 29, 2009
Orange Meringue Pie
By Kathryn Washburn Breighner
This pie was a first for me. I love pies and love baking/making them. But I tend to favor fruit pies where I can highlight whatever fruit is in season. I am not a fan of "foofy" pies-those with lots of ingredients that are like a dessert in a crust. Justin Rashid, founder of American Spoon Foods, once said of my pies that in them, you can taste the pure fruit.
But I tried something new today. And, oh, was it good. And will be repeated. This is citrus season so I used navel oranges for this delicious pie. While I have made various cream pies, this is the first orange one for me. The orange flavor was very subtle. This is a thick and creamy pie.
What you'll need:
1 baked pie crust, cooled
For the filling:
2 c sugar
3/4 c corn starch
1/2 t salt
2 T freshly grated orange zest
3 1/2 c fresh orange juice
2 T fresh lemon juice
3 T butter, softened
5 large eggs, beaten lightly
Mix together the dry ingredients in a saucepan then whisk in the zest and 1/2 of the orange juice and the lemon juice and cook over medium heat, whisking, until the sugar dissolves. Remove from heat and whisk in the butter until it is melted. Add the remaining orange juice and eggs and cook over medium heat, stirring constantly for 2-5 minutes until the mixture is smooth and fairly thick--you should still be able to move the mixture with the whisk. Force the mixture through a sieve into a bowl--quickly as this will thicken during this process. The difference between the mixture before and after going through the sieve will be very dramatic: the results will be creamy and shiny. Pour the mixture into the pie shell and cool completely.
For the meringue:
3 egg whites at room temperature
1 t cream of tartar
1/3 c sugar
1/2 t vanilla
Beat the egg whites on low speed until they are frothy. Add the cream of tartar and beat at medium speed until the whites hold soft peaks. Gradually add the sugar and vanilla and increase the speed to high and beat until the meringue holds stiff peaks. Spread the meringue on the pie mixture and bake at 350 degrees for 10-15 minutes until golden brown. Chill completely for several hours.
This pie was a first for me. I love pies and love baking/making them. But I tend to favor fruit pies where I can highlight whatever fruit is in season. I am not a fan of "foofy" pies-those with lots of ingredients that are like a dessert in a crust. Justin Rashid, founder of American Spoon Foods, once said of my pies that in them, you can taste the pure fruit.
But I tried something new today. And, oh, was it good. And will be repeated. This is citrus season so I used navel oranges for this delicious pie. While I have made various cream pies, this is the first orange one for me. The orange flavor was very subtle. This is a thick and creamy pie.
What you'll need:
1 baked pie crust, cooled
For the filling:
2 c sugar
3/4 c corn starch
1/2 t salt
2 T freshly grated orange zest
3 1/2 c fresh orange juice
2 T fresh lemon juice
3 T butter, softened
5 large eggs, beaten lightly
Mix together the dry ingredients in a saucepan then whisk in the zest and 1/2 of the orange juice and the lemon juice and cook over medium heat, whisking, until the sugar dissolves. Remove from heat and whisk in the butter until it is melted. Add the remaining orange juice and eggs and cook over medium heat, stirring constantly for 2-5 minutes until the mixture is smooth and fairly thick--you should still be able to move the mixture with the whisk. Force the mixture through a sieve into a bowl--quickly as this will thicken during this process. The difference between the mixture before and after going through the sieve will be very dramatic: the results will be creamy and shiny. Pour the mixture into the pie shell and cool completely.
For the meringue:
3 egg whites at room temperature
1 t cream of tartar
1/3 c sugar
1/2 t vanilla
Beat the egg whites on low speed until they are frothy. Add the cream of tartar and beat at medium speed until the whites hold soft peaks. Gradually add the sugar and vanilla and increase the speed to high and beat until the meringue holds stiff peaks. Spread the meringue on the pie mixture and bake at 350 degrees for 10-15 minutes until golden brown. Chill completely for several hours.
Monday, December 28, 2009
Mom's Yeast Rolls
By Kathryn Washburn Breighner
Thanksgiving and Christmas at our house always included hot yeast rolls.When we were young, our Grandma made them and all the cousins fought over them. Recently, the cousins used Facebook to reminisce with each other about our huge family gatherings at the holidays and we discovered that in the family there are 3 versions of these rolls: one from our Grandmother, one from our Mom and one from one of the aunts. Grandma's was called Frigidaire yeast rolls because they rested in the Frigidaire. That version didn't include the extra eggs, milk and butter that our Mom's version perhaps because Grandma had a restaurant and didn't include the high fat/high $ ingredients.
I made these roll's yesterday and as always, they were a hit.
Sweet Dough Yeast Rolls
Makes about 42
1 1/2 c lukewarm milk
1 c sugar
2 t salt
1/2 c water
2 packages yeast
3 eggs
3/4 c shortening
7-7 1/2 cups flour
Mix milk, sugar and salt in mixing bowl. In a small bowl, dissolve yeast in water, and let proof for 5 minutes. Add yeast mixture, eggs and softened shortening to milk mixture. Stir in flour in two additions. Knead until smooth.
Form into a ball and put in an oiled bowl, covered, until doubled in size. Punch down, knead a couple of times, and let rest for 15 min. Shape into one-inch round balls (roll balls in melted butter first), two per greased muffin cup. Let rise until double in size, 15-30 minutes. Bake 15-20 minutes until golden, at 425 degrees.
Thanksgiving and Christmas at our house always included hot yeast rolls.When we were young, our Grandma made them and all the cousins fought over them. Recently, the cousins used Facebook to reminisce with each other about our huge family gatherings at the holidays and we discovered that in the family there are 3 versions of these rolls: one from our Grandmother, one from our Mom and one from one of the aunts. Grandma's was called Frigidaire yeast rolls because they rested in the Frigidaire. That version didn't include the extra eggs, milk and butter that our Mom's version perhaps because Grandma had a restaurant and didn't include the high fat/high $ ingredients.
I made these roll's yesterday and as always, they were a hit.
Sweet Dough Yeast Rolls
Makes about 42
1 1/2 c lukewarm milk
1 c sugar
2 t salt
1/2 c water
2 packages yeast
3 eggs
3/4 c shortening
7-7 1/2 cups flour
Mix milk, sugar and salt in mixing bowl. In a small bowl, dissolve yeast in water, and let proof for 5 minutes. Add yeast mixture, eggs and softened shortening to milk mixture. Stir in flour in two additions. Knead until smooth.
Form into a ball and put in an oiled bowl, covered, until doubled in size. Punch down, knead a couple of times, and let rest for 15 min. Shape into one-inch round balls (roll balls in melted butter first), two per greased muffin cup. Let rise until double in size, 15-30 minutes. Bake 15-20 minutes until golden, at 425 degrees.
Sunday, December 27, 2009
Blue Cheese Coleslaw
By Kathryn Washburn Breighner
One of the items on today's menu is coleslaw. But not any coleslaw. Blue cheese coleslaw. This is a favorite family recipe given to me years ago by good friend Sherri Reynolds. If you love blue cheese, you'll love this slaw. And if you don't like slaw, you will like this one! It's tangy and sweet and never lasts long when our boys are home.
Combine, whisk and chill for 1 hour:
3 T apple cider vinegar
2 T finely chopped onion
1 T sugar
3/4 t celery seed
1/4 t salt
1/8 t dry mustard
1/4 t pepper
1 clove garlic, minced
1/4 c vegetable oil
While it is chilling, finely chop:
1 lb. of cabbage. For color, add some chopped red cabbage and carrots if you like--which we do.
Pour the chilled dressing on the cabbage, stir well and add:
4 oz. crumbled blue cheese
Good luck having any leftover!
One of the items on today's menu is coleslaw. But not any coleslaw. Blue cheese coleslaw. This is a favorite family recipe given to me years ago by good friend Sherri Reynolds. If you love blue cheese, you'll love this slaw. And if you don't like slaw, you will like this one! It's tangy and sweet and never lasts long when our boys are home.
Combine, whisk and chill for 1 hour:
3 T apple cider vinegar
2 T finely chopped onion
1 T sugar
3/4 t celery seed
1/4 t salt
1/8 t dry mustard
1/4 t pepper
1 clove garlic, minced
1/4 c vegetable oil
While it is chilling, finely chop:
1 lb. of cabbage. For color, add some chopped red cabbage and carrots if you like--which we do.
Pour the chilled dressing on the cabbage, stir well and add:
4 oz. crumbled blue cheese
Good luck having any leftover!
Saturday, December 26, 2009
Breakfast Casserole
By Kathryn Washburn Breighner
This casserole has been a recent addition to Christmas morning. It is too good to eat only once a year! There are many versions of this egg-sausage-bread casserole and this is the version that I have created. We made a pan of it for Christmas morning and it got nibbled on all day!
Brown:
1 lb breakfast sausage (I use the fresh sausage from my local butcher)
In a medium bowl, mix:
4 eggs
2 1/2 c milk
1 t dried mustard
1 t sweet paprika
1/2 t salt
1/8 t cayenne pepper
pepper to taste
Then add in:
6 slices, toasted and cute into cubes
8 oz. shredded Cheddar cheese
Stir in the drained sausage. Pour into a well oiled 9 x 13" baking pan, cover and refrigerate over night. Bake in the morning, covered, at 350 degrees for 45 minutes. Uncover and bake at 325 degrees for 20-30 minutes until brown.
This casserole has been a recent addition to Christmas morning. It is too good to eat only once a year! There are many versions of this egg-sausage-bread casserole and this is the version that I have created. We made a pan of it for Christmas morning and it got nibbled on all day!
Brown:
1 lb breakfast sausage (I use the fresh sausage from my local butcher)
In a medium bowl, mix:
4 eggs
2 1/2 c milk
1 t dried mustard
1 t sweet paprika
1/2 t salt
1/8 t cayenne pepper
pepper to taste
Then add in:
6 slices, toasted and cute into cubes
8 oz. shredded Cheddar cheese
Stir in the drained sausage. Pour into a well oiled 9 x 13" baking pan, cover and refrigerate over night. Bake in the morning, covered, at 350 degrees for 45 minutes. Uncover and bake at 325 degrees for 20-30 minutes until brown.
Friday, December 25, 2009
Serbian Family Slava Bread--Kolac
By Kathryn Washburn Breighner
We had a Serbian theme for Christmas Eve. Marty spent four hours making sarmas, stuffed cabbages. My mother-in-law celebrates Orthodox Christmas and one of her traditions is this special yeast bread, called kolach that is often served for the Serbian Slava celebrations. Hidden in it is a coin: he or she who pulls a slice from the loaf and has the coin will have good luck for the next year.
The bread is somewhat sweet and it has sugar, lemon juice, milk, sour cream and butter so it is rich and tasty. Once the dough has risen once and been punched down, the dough is divided into 3 logs and then the logs are braided and placed in an angel food cake pan for the second rising and baking. My bread came out gorgeous and we have been nibbling on it but no one has yet found the coin!
In a small bowl, mix together and let this rise for about 30 minutes.
2 pk yeast
1/2 c warm milk
5 T sugar
5 T flour
In a stand mixer, add and mix:
1 c water
2 t salt
3 egg yolks (save the egg whites to wash the bread)
2 t lemon juice
1 c milk
1/4 c softened butter
1/4 s sour cream
Then add 5-6 c of flour in 1/2 c increments and mix with the dough hook of the stand mixer until the dough just begins to pull away from the side of the bowl. The dough will be sticky. Place the dough in a large, oiled bowl, covered with plastic wrap, and let rise in a warm spot until double.
Punch down the dough, place on a floured bowl and knead for 2-3 minutes until the dough is smooth. Divide the dough into 3 pieces and roll each into a log about 3" x 10". Braid the logs, place in an oiled angel food cake pan, overlap the ends of the braids and pinch together. Take a coin wrapped in foil and push it down, vertically, between two of the braid pieces. Let the dough rise again until double.
Bake in a 350 degree oven for 20-25 minutes until the top is browning. Brush the top of the loaf with the egg white and bake for 10 minutes. Remove the pan from the oven and invert the bread on a cookie sheet placing another cookie sheet on the bottom of the angel food cake pan. Slide the bread out of the pan onto the cookie sheet (the top of the bread will be on the cookie sheet) and flip the cookie sheets so the bread is top side up again. Bake for 10 minutes, brush the sides with a the egg white wash and bake for another 10 minutes or until the sides are golden. Remove from the oven and take the bread out of the bottom section of the angel food cake pan.
Slice and hope you find the coin! And if you are lucky, you'll have some leftover the next day for French toast.
We had a Serbian theme for Christmas Eve. Marty spent four hours making sarmas, stuffed cabbages. My mother-in-law celebrates Orthodox Christmas and one of her traditions is this special yeast bread, called kolach that is often served for the Serbian Slava celebrations. Hidden in it is a coin: he or she who pulls a slice from the loaf and has the coin will have good luck for the next year.
The bread is somewhat sweet and it has sugar, lemon juice, milk, sour cream and butter so it is rich and tasty. Once the dough has risen once and been punched down, the dough is divided into 3 logs and then the logs are braided and placed in an angel food cake pan for the second rising and baking. My bread came out gorgeous and we have been nibbling on it but no one has yet found the coin!
In a small bowl, mix together and let this rise for about 30 minutes.
2 pk yeast
1/2 c warm milk
5 T sugar
5 T flour
In a stand mixer, add and mix:
1 c water
2 t salt
3 egg yolks (save the egg whites to wash the bread)
2 t lemon juice
1 c milk
1/4 c softened butter
1/4 s sour cream
Then add 5-6 c of flour in 1/2 c increments and mix with the dough hook of the stand mixer until the dough just begins to pull away from the side of the bowl. The dough will be sticky. Place the dough in a large, oiled bowl, covered with plastic wrap, and let rise in a warm spot until double. Punch down the dough, place on a floured bowl and knead for 2-3 minutes until the dough is smooth. Divide the dough into 3 pieces and roll each into a log about 3" x 10". Braid the logs, place in an oiled angel food cake pan, overlap the ends of the braids and pinch together. Take a coin wrapped in foil and push it down, vertically, between two of the braid pieces. Let the dough rise again until double.
Bake in a 350 degree oven for 20-25 minutes until the top is browning. Brush the top of the loaf with the egg white and bake for 10 minutes. Remove the pan from the oven and invert the bread on a cookie sheet placing another cookie sheet on the bottom of the angel food cake pan. Slide the bread out of the pan onto the cookie sheet (the top of the bread will be on the cookie sheet) and flip the cookie sheets so the bread is top side up again. Bake for 10 minutes, brush the sides with a the egg white wash and bake for another 10 minutes or until the sides are golden. Remove from the oven and take the bread out of the bottom section of the angel food cake pan.
Slice and hope you find the coin! And if you are lucky, you'll have some leftover the next day for French toast.
Tuesday, December 22, 2009
15 Minute Chocolate Walnut Fudge
By Kathryn Washburn Breighner
I am not a candy maker. Our Mom made pralines, fudge, rum balls, , peanut brittle, nut clusters--you name it, she loved to make it. Not me. It's too time consuming and I'd rather be baking. So this 15 minute fudge recipe that appeared in Cook's Illustrated a few years ago is just for me! It's easy, fool proof, and almost as good as the Mackinac Island fudge that is in my roots.
In the top of a double boiler or in a heat proof bowl, add and toss together:
2c chopped semi chocolate
2 oz coarsely chopped unsweetened chocolate
1/8 t salt
1/2 t baking soda
To this add:
1 14-oz can sweetened condensed milk
1 T vanilla
Set the mixture over a saucepan filled with 2 c simmering water. Stir with rubber spatula until chocolate is almost melted a a few small pieces remain, 2-4 minutes.
Remove the bowl from the heat and continue to stir until chocolate is fully melted and mixture is smooth. Stir in:
1 c coarsely chopped walnuts
Line an 8 x 8" baking pan with foil and oil or use a non stick baking pan. Spread the chocolate mixture into the pan and refrigerate for 2 hours. Remove the foil and fudge from the pan, cut into 1" squares and store in an airtight container.
I am not a candy maker. Our Mom made pralines, fudge, rum balls, , peanut brittle, nut clusters--you name it, she loved to make it. Not me. It's too time consuming and I'd rather be baking. So this 15 minute fudge recipe that appeared in Cook's Illustrated a few years ago is just for me! It's easy, fool proof, and almost as good as the Mackinac Island fudge that is in my roots.
In the top of a double boiler or in a heat proof bowl, add and toss together:
2c chopped semi chocolate
2 oz coarsely chopped unsweetened chocolate
1/8 t salt
1/2 t baking soda
To this add:
1 14-oz can sweetened condensed milk
1 T vanilla
Set the mixture over a saucepan filled with 2 c simmering water. Stir with rubber spatula until chocolate is almost melted a a few small pieces remain, 2-4 minutes.
Remove the bowl from the heat and continue to stir until chocolate is fully melted and mixture is smooth. Stir in:
1 c coarsely chopped walnuts
Line an 8 x 8" baking pan with foil and oil or use a non stick baking pan. Spread the chocolate mixture into the pan and refrigerate for 2 hours. Remove the foil and fudge from the pan, cut into 1" squares and store in an airtight container.
Friday, December 18, 2009
Cranberry Pie
By Kathryn Washburn Breighner
This time of year, cranberry season, this recipe comes out of the recipe box. I cut it out of Redbook magazine years ago and still have it glued to a recipe card. This is an unusual "pie". It's made in a pie plate and has a crust on top but no bottom crust. The introduction that appears on my recipe card says "An out-of-the-ordinary pie, this easy, tasty, nut and berry dessert has a cakelike crust."
Do you ever see a recipe that looks a bit unusual and you make it and not only are surprised at the taste but surprised you were captivated by it because it is a bit different? Growing up with a traditional pie baker in the house, I don't know what drew me to this but I'm glad I found it.
This is an interesting dessert: the cranberries are bright in color and tart while the thin crust is crisp on the top and sweet. Interesting blend of textures and flavors. This is really easy to make, about 5 minutes of preparation time!
3 cups fresh or frozen cranberries
3.4 c chopped walnuts
3/4 c sugar
1 large egg
1/2 c flour
1/3 c melted butter
Grease a 9 inch pie plate or fluted quiche dish. Add cranberries and sprinkle with nuts and 1/3 sugar. Beat the egg with the remaining 1/4 c sugar and then add the flour and butter and beat until no lumps remain. Pour the batter over the berry mixture and bake 45 min at 325 degrees F until the crust is a light golden brown.
The recipe says to serve with a spoon. Once this completely cools, it can be cut into pie shaped slices. But it usually doesn't last long enough to cool!
This time of year, cranberry season, this recipe comes out of the recipe box. I cut it out of Redbook magazine years ago and still have it glued to a recipe card. This is an unusual "pie". It's made in a pie plate and has a crust on top but no bottom crust. The introduction that appears on my recipe card says "An out-of-the-ordinary pie, this easy, tasty, nut and berry dessert has a cakelike crust."
Do you ever see a recipe that looks a bit unusual and you make it and not only are surprised at the taste but surprised you were captivated by it because it is a bit different? Growing up with a traditional pie baker in the house, I don't know what drew me to this but I'm glad I found it.
This is an interesting dessert: the cranberries are bright in color and tart while the thin crust is crisp on the top and sweet. Interesting blend of textures and flavors. This is really easy to make, about 5 minutes of preparation time!
3 cups fresh or frozen cranberries
3.4 c chopped walnuts
3/4 c sugar
1 large egg
1/2 c flour
1/3 c melted butter
Grease a 9 inch pie plate or fluted quiche dish. Add cranberries and sprinkle with nuts and 1/3 sugar. Beat the egg with the remaining 1/4 c sugar and then add the flour and butter and beat until no lumps remain. Pour the batter over the berry mixture and bake 45 min at 325 degrees F until the crust is a light golden brown.
The recipe says to serve with a spoon. Once this completely cools, it can be cut into pie shaped slices. But it usually doesn't last long enough to cool!
Wednesday, December 16, 2009
BBQ Meatloaf
By Kathryn Washburn Breighner
This is another of those 'use what is in the fridge' dishes that turned out to be terrific. I had about 1 1/2 lbs of ground beef that needed to be used so I raided the fridge and found some green peppers, onions and a 1/2 jar of homemade BBQ sauce and together with a few other things they made a great BBQ meatloaf.
The type of BBQ sauce used will change the flavors but that creates a different meatloaf every time--exciting! We canned many jars of barbecue sauce this fall so I used our own.
1 1/2 lbs ground beef
1 med onion, 1 chopped
1 green pepper, chopped
1 c panko bread crumbs--I used homemade panko crumbs
2/3 c BBQ sauce reserving 2 T
1 egg
1 1/2 t chili powder
salt and pepper
Mix the ingredients together. Grease a loaf pan. Put the mixture into the loaf pan and pack it down. Spread the remaining 2 T of BBQ over the top. Bake at 375 degrees F for 40-45 minutes. If you are lucky, you'll have leftovers for a meatloaf sandwich!
This is another of those 'use what is in the fridge' dishes that turned out to be terrific. I had about 1 1/2 lbs of ground beef that needed to be used so I raided the fridge and found some green peppers, onions and a 1/2 jar of homemade BBQ sauce and together with a few other things they made a great BBQ meatloaf.
The type of BBQ sauce used will change the flavors but that creates a different meatloaf every time--exciting! We canned many jars of barbecue sauce this fall so I used our own.
1 1/2 lbs ground beef
1 med onion, 1 chopped
1 green pepper, chopped
1 c panko bread crumbs--I used homemade panko crumbs
2/3 c BBQ sauce reserving 2 T
1 egg
1 1/2 t chili powder
salt and pepper
Mix the ingredients together. Grease a loaf pan. Put the mixture into the loaf pan and pack it down. Spread the remaining 2 T of BBQ over the top. Bake at 375 degrees F for 40-45 minutes. If you are lucky, you'll have leftovers for a meatloaf sandwich!
Thursday, December 10, 2009
Homemade Dog Treats--Wheat Free
By Kathryn Washburn Breighner
Ok, this is not a normal Three Siblings post. But what the heck, all three of us have dogs. So I'm blogging with my recipe for home baked dog treats.
Because Bazil, our recently deceased labradoodle, had a wheat allergy, I started making his treats. Dash, labradoodle puppy, doesn't have the wheat problem so I hadn't made any treats for him. In a clean-out-the cabinet mode, I found some ingredients, rice flour and quick oatmeal (not the stuff in the packets!), that I only used for dog treats and decided to make a batch to get rid of them. Dashel stood at the counter as I made them just as Baz did and this was his first baking experience.
I used rice flour because of Bazil's allergies; if that isn't an issue, substitute wheat flour. I use a stand mixer for these because the batter is very thick and heavy.
In the mixer, combine:
3 c rice flour
3 c quick oatmeal--I've tried regular, and the oatmeal flakes don't break down enough when baking
3/4 c peanut butter
1/4 c molasses
3 eggs
1 t cinnamon
1/2-3/4 c apple juice
Mix until well blended and the batter is thick. Because there is no baking soda or powder in these treats, they will not rise so you want a thick batter, so thick you can't drop it from a spoon.
Roll the batter out onto a rice floured cutting board and roll to 1/2" thickness. Cut into whatever shapes or sizes you want. Bake at 350 degrees F for 13-15 minutes until the edges just begin to brown. Cool and store in an airtight container. The ingredients are simple but provide whole grains, protein, and vitamins from the molasses. These finished treats are dark and crisp. Look at this ingredient list and the then the ingredients from most store bought treats--no comparison, this one has no chemicals.
I must have done something right: Dash just stands by the pantry door where these treats are kept and looks at us with sad eyes. He loves them! Woof!
Ok, this is not a normal Three Siblings post. But what the heck, all three of us have dogs. So I'm blogging with my recipe for home baked dog treats.
Because Bazil, our recently deceased labradoodle, had a wheat allergy, I started making his treats. Dash, labradoodle puppy, doesn't have the wheat problem so I hadn't made any treats for him. In a clean-out-the cabinet mode, I found some ingredients, rice flour and quick oatmeal (not the stuff in the packets!), that I only used for dog treats and decided to make a batch to get rid of them. Dashel stood at the counter as I made them just as Baz did and this was his first baking experience.
I used rice flour because of Bazil's allergies; if that isn't an issue, substitute wheat flour. I use a stand mixer for these because the batter is very thick and heavy.
In the mixer, combine:
3 c rice flour
3 c quick oatmeal--I've tried regular, and the oatmeal flakes don't break down enough when baking
3/4 c peanut butter
1/4 c molasses
3 eggs
1 t cinnamon
1/2-3/4 c apple juice
Mix until well blended and the batter is thick. Because there is no baking soda or powder in these treats, they will not rise so you want a thick batter, so thick you can't drop it from a spoon.
Roll the batter out onto a rice floured cutting board and roll to 1/2" thickness. Cut into whatever shapes or sizes you want. Bake at 350 degrees F for 13-15 minutes until the edges just begin to brown. Cool and store in an airtight container. The ingredients are simple but provide whole grains, protein, and vitamins from the molasses. These finished treats are dark and crisp. Look at this ingredient list and the then the ingredients from most store bought treats--no comparison, this one has no chemicals.
I must have done something right: Dash just stands by the pantry door where these treats are kept and looks at us with sad eyes. He loves them! Woof!
Tuesday, December 1, 2009
Broiled Bananas--Super Simple!
By Kathryn Washburn Breighner
I was in the mood for something sweet tonight but didn't want to go to the effort of a baked good or pudding. So I used what I had: bananas, brown sugar, cinnamon, and butter. And what a treat!
This simple dessert takes minutes to prepare. I used one banana per person. I cut the bananas lengthwise and placed them in a baking dish. Brown sugar sprinkled over the bananas topped with just a bit of melted butter and a dash of cinnamon completed the dish. Under the broiler they went for about 3 minutes until the brown sugar started to sizzle.
Once in dishes, I topped each banana with a dollop of plain yogurt (mine, of course, since I make my own). And that is it! Five minutes start to finish.
I was in the mood for something sweet tonight but didn't want to go to the effort of a baked good or pudding. So I used what I had: bananas, brown sugar, cinnamon, and butter. And what a treat!
This simple dessert takes minutes to prepare. I used one banana per person. I cut the bananas lengthwise and placed them in a baking dish. Brown sugar sprinkled over the bananas topped with just a bit of melted butter and a dash of cinnamon completed the dish. Under the broiler they went for about 3 minutes until the brown sugar started to sizzle.
Once in dishes, I topped each banana with a dollop of plain yogurt (mine, of course, since I make my own). And that is it! Five minutes start to finish.
Sunday, November 22, 2009
Toasted Oats
By Kathryn Washburn Breighner
I'm an oatmeal fan and enjoy all kinds except for the stuff in the packets (with all the chemicals) that is microwaved. Steel cut oats are nutty and have a taste of their own.. I typically use whole oats, not quick, for my morning oatmeal--in a bowl with water to cover, a dash of salt and cinnamon and microwaved on medium power for six minutes. I prefer stove top oatmeal (cooked in a pan on the stove) but if time is short, the slow microwave method works.
Toasted oats are simple and have a crunchy, explode-in-your-mouth taste. I make my own granola which is similar to this recipe only with more additions like cinnamon or nuts. Toasted oats will keep for weeks in an airtight container and are good with milk, yogurt or just to eat out of your hand as a snack.
4 c whole oatmeal
1/4 c maple syrup--the real stuff from the tree, not the fake stuff with corn syrup & imitation maple
Heat the maple syrup for 30 seconds in the microwave, just enought to thin it a bit. In a large bowl, mix the two ingredients until the oatmeal is coated. Pour onto a baking sheet in a thin layer. I use one baking sheet for this 4c recipe.
Bake in a 300 degree oven for 30-40 min. stirring occassionally until the oats are browned.
I'm an oatmeal fan and enjoy all kinds except for the stuff in the packets (with all the chemicals) that is microwaved. Steel cut oats are nutty and have a taste of their own.. I typically use whole oats, not quick, for my morning oatmeal--in a bowl with water to cover, a dash of salt and cinnamon and microwaved on medium power for six minutes. I prefer stove top oatmeal (cooked in a pan on the stove) but if time is short, the slow microwave method works.
Toasted oats are simple and have a crunchy, explode-in-your-mouth taste. I make my own granola which is similar to this recipe only with more additions like cinnamon or nuts. Toasted oats will keep for weeks in an airtight container and are good with milk, yogurt or just to eat out of your hand as a snack.
4 c whole oatmeal
1/4 c maple syrup--the real stuff from the tree, not the fake stuff with corn syrup & imitation maple
Heat the maple syrup for 30 seconds in the microwave, just enought to thin it a bit. In a large bowl, mix the two ingredients until the oatmeal is coated. Pour onto a baking sheet in a thin layer. I use one baking sheet for this 4c recipe.
Bake in a 300 degree oven for 30-40 min. stirring occassionally until the oats are browned.
Thursday, November 12, 2009
Baked apples
By Perry Washburn
Last fall, on a trip to Napa Valley, we stayed in a great little B&B. The host made amazing breakfasts, which often included muffins or scones, omelets or a baked egg dish, and - I think every day - baked fruit.
This is not something I do much. But I was struck by how easy it was. And how much we liked it. His usually had some liquid, often in the form of a liqueur.
When friends came for the weekend recently, I remembered the fun of baked fruit. Here is my variation:
8 apples, cored and sliced (I don't bother to peel them)
1/2 stick butter, melted
1/4 C butterscotch schnapps
1/2 C brown sugar
1 tsp cinnamon
1/2 C sliced almonds
Butter a backing pan large enough to hold the apples 2-3 slices deep. Layer the apples. Mix the butter the schnapps, and drizzle over the apples. Sprinkle the brown sugar and cinnamon, and then the almonds over the top. Bake at 400 degrees for about half an hour.
The kids (and adults) LOVED this.
Note: the liqueur options are nearly endless here. This version tastes a bit like caramel apples, part of its appeal. But pears and a rasberry liqueur, for instance, also would be great.
Last fall, on a trip to Napa Valley, we stayed in a great little B&B. The host made amazing breakfasts, which often included muffins or scones, omelets or a baked egg dish, and - I think every day - baked fruit.
This is not something I do much. But I was struck by how easy it was. And how much we liked it. His usually had some liquid, often in the form of a liqueur.
When friends came for the weekend recently, I remembered the fun of baked fruit. Here is my variation:
8 apples, cored and sliced (I don't bother to peel them)
1/2 stick butter, melted
1/4 C butterscotch schnapps
1/2 C brown sugar
1 tsp cinnamon
1/2 C sliced almonds
Butter a backing pan large enough to hold the apples 2-3 slices deep. Layer the apples. Mix the butter the schnapps, and drizzle over the apples. Sprinkle the brown sugar and cinnamon, and then the almonds over the top. Bake at 400 degrees for about half an hour.
The kids (and adults) LOVED this.
Note: the liqueur options are nearly endless here. This version tastes a bit like caramel apples, part of its appeal. But pears and a rasberry liqueur, for instance, also would be great.
Sweet Potatoes Cuban Style
By Kathryn Washburn Breighner
I am not someone who only eats sweet potatoes on Thanksgiving. Actually, those super sweet, marshmellow topped sweet potatoes that were a staple of our family Thanksgiving potlucks do not appear at all in our house. I love sweet potatoes--they are gorgeous and rich in nutrients. Sweet potato fries, baked sweet potatoes, Cuban style sweet potatoes--yes!
This is a super simple savory sweet potato dish that I have been making for years:
Preheat an oven to 375 degrees F and when heated, put an oiled, baking dish in the oven until the dish is sizzling. I use a cast iron skillet.
Peel and cube into 1" chunks medium size sweet potatoes, one potato per person. In a bowl, toss the sweet potatoes with olive oil to coat and salt and pepper.
Put the sweet potatoes in the hot skillet in one layer. Bake about 20 minutes, stirring once, until the potatoes begin to brown.
Remove the potatoes from the oven and stir into them:
2 finely minced garlic cloves
1 T chopped fresh parsley
That's it!
Another variation--stir into the roasted sweet potato:
2 finely minced garlic cloves
1 T finely chopped cilantro
Juice of one lime
Or add the lime juice to the garlic and parsley version.
These variations provide quite a different taste to this simple dish. These recipes can also be created on the grill using a grill basket.
I am not someone who only eats sweet potatoes on Thanksgiving. Actually, those super sweet, marshmellow topped sweet potatoes that were a staple of our family Thanksgiving potlucks do not appear at all in our house. I love sweet potatoes--they are gorgeous and rich in nutrients. Sweet potato fries, baked sweet potatoes, Cuban style sweet potatoes--yes!
This is a super simple savory sweet potato dish that I have been making for years:
Preheat an oven to 375 degrees F and when heated, put an oiled, baking dish in the oven until the dish is sizzling. I use a cast iron skillet.
Peel and cube into 1" chunks medium size sweet potatoes, one potato per person. In a bowl, toss the sweet potatoes with olive oil to coat and salt and pepper.
Put the sweet potatoes in the hot skillet in one layer. Bake about 20 minutes, stirring once, until the potatoes begin to brown.
Remove the potatoes from the oven and stir into them:
2 finely minced garlic cloves
1 T chopped fresh parsley
That's it!
Another variation--stir into the roasted sweet potato:
2 finely minced garlic cloves
1 T finely chopped cilantro
Juice of one lime
Or add the lime juice to the garlic and parsley version.
These variations provide quite a different taste to this simple dish. These recipes can also be created on the grill using a grill basket.
Wednesday, November 11, 2009
Greek Stew
By Kathryn Washburn Breighner
I've been making this simple stew for years. It's a standby, an easy dish that takes minutes to prepare and about an hour to simmer. There is a surprising ingredient that is added near the end of the cooking time that brings the flavors together in a simple explosion: cinnamon! Why would anyone buy a packet of stew seasoning when this one is so simple, so tasty and minus the chemicals in the grocery store packet. Serve this stew with a salad and a loaf of bread and you've got a great dinner.
Ingredients:
1 lb stew meat (or a cut of meat that you like cut into 1" pieces)
1 T olive oil
1 large onion, cut into large wedges
3 large potatoes, cut into wedges
1/2 c carrots, cut into chunks--more if you like carrots, I do
1 can tomato paste
1 t cinnamon
salt and pepper to taste
Saute the meat and onion in the olive oil until the meat just begins to turn pink. Add the tomato paste and then using the tomato paste can, fill it 3 times with water and add to the meat.
Bring to a boil over medium heat. Add the potatoes and carrots, salt and pepper, bring to a simmer then cover and simmer stirring occasionally for 45 minutes. Add the cinnamon, stir well, cover and simmer 15 minutes. That's it!
I've been making this simple stew for years. It's a standby, an easy dish that takes minutes to prepare and about an hour to simmer. There is a surprising ingredient that is added near the end of the cooking time that brings the flavors together in a simple explosion: cinnamon! Why would anyone buy a packet of stew seasoning when this one is so simple, so tasty and minus the chemicals in the grocery store packet. Serve this stew with a salad and a loaf of bread and you've got a great dinner.
Ingredients:
1 lb stew meat (or a cut of meat that you like cut into 1" pieces)
1 T olive oil
1 large onion, cut into large wedges
3 large potatoes, cut into wedges
1/2 c carrots, cut into chunks--more if you like carrots, I do
1 can tomato paste
1 t cinnamon
salt and pepper to taste
Saute the meat and onion in the olive oil until the meat just begins to turn pink. Add the tomato paste and then using the tomato paste can, fill it 3 times with water and add to the meat.
Bring to a boil over medium heat. Add the potatoes and carrots, salt and pepper, bring to a simmer then cover and simmer stirring occasionally for 45 minutes. Add the cinnamon, stir well, cover and simmer 15 minutes. That's it!
Monday, November 2, 2009
Corn Chowder
By Kathryn Washburn Breighner
After raking leaves all day yesterday, I wanted somthing warm and filling. I looked in the refrigerator and saw some bacon and the last of this season's local sweet corn. Hum, corn chowder. I also have quite a supply of gorgeous, multi colored potatoes that I dug from the garden, onions and green peppers from the garden and fresh thyme. Perfect--dinner!
This is an easy and tasty chowder. You'll need:
6 pieces of bacon
1 med onion, chopped
1 green pepper, chopped
2 c fresh cut corn, or frozen corn, thawed
2 c potatoes cut into 1/2" pieces
1 c chicken stock
3 c milk
1 t fresh thyme
salt and pepper
1 c grated cheddar cheese
Saute the bacon, removed to paper towel to drain. I poured off all but 1 T bacon grease and briefly sauteed the onion and pepper--about 3 minutes, and then removed to paper towel to drain. But yes, these veggies could be sauteed in olive oil--my Indiana roots prevailed.
Into a pan, add the corn, potatoes, stock, milk and seasonings and bring to a simmer using medium heat. When the milk begins to simmer, add the peppers and onions. Simmer for 10-15 minutes, stirring occasionally.
Add the grated cheese and stir until melted. I did not add a thickening agent like flour because there is natural starch from the potatoes; the cheese thickened the chowder, too.
I served the steaming bowls of chowder with cornbread made with Spring Mill State Park cornmeal--great meal!
Here's the link from a previous post for Cornbread Roxie:
Cornbread Roxie
After raking leaves all day yesterday, I wanted somthing warm and filling. I looked in the refrigerator and saw some bacon and the last of this season's local sweet corn. Hum, corn chowder. I also have quite a supply of gorgeous, multi colored potatoes that I dug from the garden, onions and green peppers from the garden and fresh thyme. Perfect--dinner!
This is an easy and tasty chowder. You'll need:
6 pieces of bacon
1 med onion, chopped
1 green pepper, chopped
2 c fresh cut corn, or frozen corn, thawed
2 c potatoes cut into 1/2" pieces
1 c chicken stock
3 c milk
1 t fresh thyme
salt and pepper
1 c grated cheddar cheese
Saute the bacon, removed to paper towel to drain. I poured off all but 1 T bacon grease and briefly sauteed the onion and pepper--about 3 minutes, and then removed to paper towel to drain. But yes, these veggies could be sauteed in olive oil--my Indiana roots prevailed.
Into a pan, add the corn, potatoes, stock, milk and seasonings and bring to a simmer using medium heat. When the milk begins to simmer, add the peppers and onions. Simmer for 10-15 minutes, stirring occasionally.
Add the grated cheese and stir until melted. I did not add a thickening agent like flour because there is natural starch from the potatoes; the cheese thickened the chowder, too.
I served the steaming bowls of chowder with cornbread made with Spring Mill State Park cornmeal--great meal!
Here's the link from a previous post for Cornbread Roxie:
Cornbread Roxie
Sunday, October 25, 2009
Baking Fresh Pumpkins
By Kathryn Washburn Breighner
If you don't already know it, there is a serious shortage of canned pumpkin this year due to cool, wet weather in parts of the country that grow pumpkins. There are no cans of pumpkins in the stores this Thanksgiving season so if you want a pumpkin pie, now is the time to buy fresh pumpkins so that you can bake them and make pumpkin puree.
The canned pumpkin shortage does not impact me: I always make my Thanksgiving pies from fresh pumpkins. There is no comparison in flavor; fresh pumpkin is the preferred ingredient for pies in our house.
The first necessity is to buy pie pumpkins not a carving pumpkin. Not all pumpkins are created equal! Carving pumpkins are thicker and when baked, the result is watery and stringy. A pie pumpkin is smaller, not more than 8-10 inches tall, with thin skins. If the pumpkins aren't labeled, ask.
Our farmer's markets sell pie pumpkins and when I purchased four last week, the sales clerk commented on the shortage of canned pumpkin and said her daughter was bringing canned pumpkin from Missouri when she comes for Thanksgiving. I couldn't help myself: you sell pie pumpkins all day and you are having canned pumpkin brought to you?
Wash the pumpkins, place on a cookie sheet and put into a 350 degree oven. Bake about 50 minutes until a knife pierces easily through the flesh.
Remove from the oven, cut open and cool. Then scoop out the seeds and inner flesh and what remains is what will soon become a pie. You can remove the pumpkin and mash with a potato masher or run through a food mill. I used a food mill: I scooped out the pumpkin flesh and dropped into a food mill set over a mixing bowl. A few turns of the food mill handle and creamy pumpkin puree fills the bowl.
Because pumpkin cannot be safely canned at home, I put 2 cups of pumpkin puree in quart size freezer bags and put in the freezer. We are traveling to Annapolis for Thanksgiving, so we'll put the freezer bags in the cooler--along with the turkey that will be brining as we drive.
If you want a pumpkin pie for Thanksgiving, you'd better find some pie pumpkins in the next few weeks before they disappear from the shelves, too!
If you don't already know it, there is a serious shortage of canned pumpkin this year due to cool, wet weather in parts of the country that grow pumpkins. There are no cans of pumpkins in the stores this Thanksgiving season so if you want a pumpkin pie, now is the time to buy fresh pumpkins so that you can bake them and make pumpkin puree.The canned pumpkin shortage does not impact me: I always make my Thanksgiving pies from fresh pumpkins. There is no comparison in flavor; fresh pumpkin is the preferred ingredient for pies in our house.
The first necessity is to buy pie pumpkins not a carving pumpkin. Not all pumpkins are created equal! Carving pumpkins are thicker and when baked, the result is watery and stringy. A pie pumpkin is smaller, not more than 8-10 inches tall, with thin skins. If the pumpkins aren't labeled, ask.
Our farmer's markets sell pie pumpkins and when I purchased four last week, the sales clerk commented on the shortage of canned pumpkin and said her daughter was bringing canned pumpkin from Missouri when she comes for Thanksgiving. I couldn't help myself: you sell pie pumpkins all day and you are having canned pumpkin brought to you?
Wash the pumpkins, place on a cookie sheet and put into a 350 degree oven. Bake about 50 minutes until a knife pierces easily through the flesh.
Remove from the oven, cut open and cool. Then scoop out the seeds and inner flesh and what remains is what will soon become a pie. You can remove the pumpkin and mash with a potato masher or run through a food mill. I used a food mill: I scooped out the pumpkin flesh and dropped into a food mill set over a mixing bowl. A few turns of the food mill handle and creamy pumpkin puree fills the bowl.Because pumpkin cannot be safely canned at home, I put 2 cups of pumpkin puree in quart size freezer bags and put in the freezer. We are traveling to Annapolis for Thanksgiving, so we'll put the freezer bags in the cooler--along with the turkey that will be brining as we drive.
If you want a pumpkin pie for Thanksgiving, you'd better find some pie pumpkins in the next few weeks before they disappear from the shelves, too!
Saturday, October 24, 2009
Fried Sage Leaves
By Kathryn Washburn Breighner
Why, oh, why was I so slow to discover these wonderful things? I have a lot of sage in the garden and it goes to waste. No more!
On a recent, wet, cold evening, I ventured into something new: sweet potato gnocchi. And I topped them with a light, white, creamy sauce and fried sage leaves. These are super simple to make, can be made ahead and stored in an airtight container--which I will be doing to use my garden sage before it is covered with snow.
So easy:
Wash and dry sage leaves. I put them in my lettuce spinner then placed on paper towels.
Heat several tablespoons of oil to medium-high heat. Drop in the sage leaves one at a time, only a few at a time. Cook them for only about 30 seconds, until the color just begins to change on them.
Remove with a slotted utensil and drain on paper towels. Salt and enjoy! These would be a perfect addition to any pork dish or the Thanksgiving turkey. I used a handful on the gnocchi but ate the rest as a snack!
Why, oh, why was I so slow to discover these wonderful things? I have a lot of sage in the garden and it goes to waste. No more!
On a recent, wet, cold evening, I ventured into something new: sweet potato gnocchi. And I topped them with a light, white, creamy sauce and fried sage leaves. These are super simple to make, can be made ahead and stored in an airtight container--which I will be doing to use my garden sage before it is covered with snow.
So easy:
Wash and dry sage leaves. I put them in my lettuce spinner then placed on paper towels.
Heat several tablespoons of oil to medium-high heat. Drop in the sage leaves one at a time, only a few at a time. Cook them for only about 30 seconds, until the color just begins to change on them.
Remove with a slotted utensil and drain on paper towels. Salt and enjoy! These would be a perfect addition to any pork dish or the Thanksgiving turkey. I used a handful on the gnocchi but ate the rest as a snack!
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