Sunday, February 12, 2017

MORE FOODIE FUNNIES

Seven years ago I started this blog.   As you can tell, I only post periodically; but I didn't want this occasion to pass without sharing something with you.   So... time for more FOODIE FUNNIES!!!!
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Saturday, January 7, 2017

TINY KITCHEN - Macaroni and Cheese

We are just back from a delightful Christmas - New Years trip to England. Now to make up for eating all of those "chips" by going on a diet! Perhaps if I can limit my food intake to this recipe I will be successful. Check it out!

Sunday, December 18, 2016

CHOCOLATE CRANBERRY PECAN TART

HAPPY HOLIDAYS EVERYONE!  It is baking season in so many homes, and a time to spend with friends.  Last night we were invited to a holiday dinner at friends, the Andersons.  I was asked to bring dessert.  What to bring?!?  So many options!  I came across this Taste of Home recipe in my online search of "cranberries" and "dessert," and I'm glad I did!  It was very easy to make, very festive and special for a holiday dessert.  The fresh cranberries give this very sweet tart a nice taste balance.   Serve it with whipped cream.

WHITE CHOCOLATE-CRANBERRY-PECAN TART.  Serves 12-14.
*  Pastry for single-crust pie (9 inches)
*  1 cup fresh or frozen cranberries (I used frozen)
*  1 cup pecan halves (NOT chopped)
*  1 cup white baking chips (I used a 4-oz. Ghirardelli white chocolate bar, cut into "chips.")
*  3 large eggs
*  3/4 cup packed brown sugar
*  3/4 cup light corn syrup
*  2 tablespoons all-purpose flour
*  1 teaspoon grated orange peel (from 1/2 navel orange)
Preheat oven to 350º.  Roll out pastry to fit an 11-inch tart pan with removable bottom;  trim edges.  Sprinkle with the cranberries, pecans and chips.  In a small bowl, whisk the eggs, brown sugar, corn syrup, flour and orange peel; pour over chips.  Bake 40 minutes or until a knife inserted near the center comes out clean.  Cool on a wire rack.



I never got around to taking a photo of the finished tart.  Use your imagination!  xoxoxoxo, A

Sunday, December 11, 2016

QUICHE AS YOU LIKE IT!

It is unusual for me to use a purchased pie crust when I always have everything on hand to make a crust.  That said, I was recently at Aldi and bought frozen pie crust at a ridiculously low price, with two in the package.  I used one for my Thanksgiving pumpkin pie, and decided to use the other for a quiche.  

Quiche is one of the easiest things to make, particularly when you can use a frozen pie crust!  The beauty of this recipe is that it can be made to use what you have on hand, to suit your own taste.  Naturally, if you use all ingredients you love, you will love the final result.  

For this quiche, I used fried hot Italian sausage (previously fried up, then frozen), a mix of vegetables consisting of onions, minced garlic, sweet yellow pepper, and a seeded Roma tomato, and about a tablespoon of dried herbes d'Provence.   Here is a pic of Kevin fixing his breakfast.




QUICHE AS YOU LIKE IT.  Serves 6 - 8.
*  1 - 9" unbaked deep-dish pie shell
*  1 cup cooked meat, of your choice
*  1 cup vegetables, of your choice
*  1 cup shredded cheese, of your choice
*  6 eggs
*  1 cup milk or cream
*  1/2 teaspoon salt
*  1/4 teaspoon pepper
*  Fresh/dried herbs, garlic, chive, or other seasonings of your choice
Sprinkle cheese, meat and vegetables evenly on the bottom of the pie shell.  Beat together eggs, milk, salt, pepper and other seasonings until well blended.  Pour into pie shell.  Bake in preheated 375º oven for 35 - 40 minutes or until knife inserted halfway between center and outside edge comes out clean.  Let stand 10 minutes before serving.  



Thursday, December 1, 2016

WHAT NOT TO BRING TO THANKSGIVING POTLUCK.

Does this say "Thanksgiving" to you?

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It's pizza casserole.  With all of the great traditional foods, it's hard for me to imagine someone having extra room in their stomach to handle this spicy, cheesy dish but, as you can see, much of it was eaten.  Fortunately, this did not show up at our house.  It was brought to the home of my dentist's administrative assistant (correct title?).  She and I got a bit of a laugh out of this dish that her sister brought to the family Thanksgiving meal!

For those of you who think this sounds good, if you do a Google search for "pizza casserole" you will get just under 1.8 million hits.  Good luck to you!

As for me, I think I'll stick with turkey, dressing, gravy, cranberries, pumpkin pie....



Wednesday, November 23, 2016

CRANBERRY SAUCE.

Tomorrow is Thanksgiving and I am looking forward to a big turkey dinner!  One of the things I most love is cranberry sauce - piled atop my turkey, or mixed into the dressing.  Yep... you can tell I love it!  When Thanksgiving is over, there are always the turkey, mayo sandwiches... with cranberry sauce.  Then a week or so later there are scones... with cranberry sauce.  Or roasted pork... with cranberry sauce.  Cranberry sauce never goes to waste here.

This is the recipe I've been making for years.  I typically have everything on hand except for one navel orange.  Because I love cranberries, I always have a bag in the freezer.  Remind me later, and I'll share my recipes for cranberry cake, bars and torte.  All delicious!

WHOLE CRANBERRY SAUCE.  Makes about 2 cups, or double recipe for 4 cups!!
*  1/2 pound fresh cranberries (okay to make from frozen, as is)
*  1/4 cup port
*  Juice from 1/2 navel orange (about 1/4 cup)
*  Peel from 1/2 navel orange
*  1/2 cup chopped dried apricots
*  1/4 cup packed light brown sugar
*  1/3 cup granulated sugar
*  1/3 cup toasted pecan halves, lightly chopped
Put all ingredients except the pecans in a saucepan.  Stir and cook over medium heat.  Stir occasionally and continue to cook about 15 to 20 minutes until the cranberries have split and the sauce has thickened.  Remove from the heat, allow to cool in a covered pan.  Stir back into the sauce the water that has accumulated on the cover of the pan, along with the pecans.  Cover and store in the refrigerator for several weeks.  Allow to come to room temperature before serving.

Add all ingredients except the pecans to the saucepan.

Cook until cranberries burst and sauce thickens.



Tuesday, November 22, 2016

SPICED NUTS.

Last night I was asked for my recipe(s) for spiced nuts.  Below you will find recipes for "Spicy Orange Pecans," "Roasted Almonds with Herbes de Provence," and "Tamarind Spiced Cashews."  The last is a recipe I got from my friend, Jeanne.  

These are great recipes for this time of year since they make great hostess gifts or gifts for those "hard to buy for" friends and family on our holiday gift giving list.  The other benefit of these is that they hold up very well in airtight tins or jars.  I don't have pics to share with you, but I can assure you that I have made these - many times!   Eat them as a snack, or add them to a salad.  They are delicious!

SPICY ORANGE PECANS.  Makes about 4 cups.
*  4 cups pecan halves (unsalted)
*  2 tablespoons orange juice (fresh from an orange)
*  1 large egg white
*  2 tablespoons orange zest (fresh from an orange)
*  1/2 cup sugar
*  1-1/2 teaspoon coarse salt
*  1-1/2 teaspoon chili powder
*  1/4 - 1/2 teaspoon cayenne pepper (to taste)
*  pinch freshly ground black pepper
Preheat oven to 250º.  Line a baking sheet with parchment paper and set aside.

In a large bowl, combine the pecans, orange juice and egg white and toss to coat.  In a small bowl, combine the orange zest, sugar, salt and spices.  Add to the nuts an mix to coat evenly.  Spread evenly on the baking sheet and bake at 250º, stirring every 15 minutes until the pecans appear dry, about 45 minutes.  Cool completely and store in an airtight container.  

ROASTED ALMONDS WITH HERBES DE PROVENCE.  Makes about 2-1/2 cups.
*  1 tablespoon herbes de Provence
*  1 teaspoon salt, divided
*  1/4 teaspoon ground red pepper
*  1/4 teaspoon garlic powder
*  1 egg white
*  2-1/2 cups whole blanched almonds
Preheat oven to 300º.  Line a baking sheet with parchment paper.  In a spice grinder or clean coffee grinder, combine herbes de Provence, 1/2 teaspoon salt, red pepper, and garlic powder; process until finely ground.  In a medium bowl, beat egg white with a whisk until foamy, about 1 minute.  Add herb mixture and almonds, stir well.  Spread almond mixture in a single layer on prepared pan.  Sprinkle with remaining 1/2 teaspoon salt.  Bake until egg white is dry and almonds are lightly toasted. about 20 to 25 minutes.  Do not stir.  Cool completely on baking sheet.  Break apart to separate almonds.

TAMARIND SPICED CASHEWS.  Makes about 4 cups.
*  4 tablespoons unsalted butter
*  3 tablespoons honey
*  2 tablespoons light brown sugar
*  1 teaspoon tomato paste
*  1-1/2 teaspoons tamarind concentrate or paste
*  1 lb. roasted unsalted cashews
*  1 cup unsweetened coconut flakes
*  Large pinch cayenne pepper
*  1 tablespoon ground garam masala
*  1-1/4 teaspoons salt
Preheat oven to 300º.  In medium saucepan melt butter, honey, brown sugar, tomato paste and tamarind.  Add nuts, coconut, cayenne, garam masala and salt, and mix.  Spread evenly on baking sheet.  Bake for about 25 minutes, stirring occasionally, until mixture is toasted and sugar caramelized.  Sprinkle lightly with salt.  Cool.