Roasted Poblano Corn Chowder

We've been having a bit of cold weather which has had me really craving soup. I made this soup tonight and it was delicious with a nice bit of heat from the peppers, perfect for these cold Autumn days.

4 large poblano peppers
3 Tablespoons olive oil
1 large onion, diced
6 large cloves garlic, minced
3 Tablespoons Wondra flour
4 cups low-sodium chicken stock
1 15-ounce can fat-free evaporated milk
1 15-ounce can creamed style corn
1 15-ounce can sweet corn, drained
1/2 cup fresh cilantro, chopped
salt & pepper to taste

Under the broiler or on the grill, char the poblanos on all sides and then place in a plastic bag to steam until they are cool enough to handle. Peel off and discard the skin, remove and discard the stem and seeds. Chop the cleaned peppers coarsely and set aside.

In a large pot heat the olive oil. Saute the onion until lightly caramelized then add the garlic and saute until the garlic is soft, about 2 minutes. Add the Wondra and stir continuously for one minute. Add the chicken stock and stir to mix. Add the poblanos and simmer for 20 minutes. Add the evaporated milk and mix well. Using an immersion bender or in small batches in a blender, blend the soup until smooth. Add the creamed & sweet corn, stir to mix & heat. Stir in the cilantro and season to taste with salt & pepper.

Enjoy!

Pumpkin Blondies

I made these blondies for a Halloween themed play date and they were not only super simple to make but delicious to eat! Next time I make them I may cut the amount of chocolate bits by half as I felt they were a bit too chocolaty but otherwise I loved them.

1 cup butter, room temperature
2 cups light brown sugar
1 Tablespoon pumpkin pie spice
1/4 teaspoon salt
2 large eggs
1 cup pumpkin puree
1 1/2 cups all-purpose flour
1 1/2 cups pecan halves, toasted
1 12-ounce bag semi-sweet chocolate bits

Pre-heat oven to 350F. Line a 9x13 inch baking pan with parchment paper and lightly spray with cooking spray.

In a large bowl cream together the butter and brown sugar. Add the pumpkin pie spice and salt and blend. Add the eggs and pumpkin puree and blend until smooth. Mix in the flour until fully incorporated. Stir in the pecan halves and chocolate bits. Spread into prepared pan. Bake for 20-25 minutes until the top is lightly browned and the center is set. Cool completely before cutting into squares.

Enjoy!

Red Curry Soup

Tonight I made this soup which was simple to make and absolutely delish! Eammon just couldn't get enough of it and as he was eating his first bowl, asked if I could make it again and soon, so definitely a hit!!

2 Tablespoons olive oil
1 medium onion, finely chopped
4 large cloves of garlic, minced
2 jalapenos, seeded and minced
1/2 cup cilantro, finely chopped
1 can lite coconut milk
5 cups low sodium chicken stock
2 Tablespoons red curry paste
1 lime, zest and juice
1/2 teaspoon fresh ground pepper
8 oz. mushrooms, thinly sliced
1 red pepper, thinly sliced
2 boneless, skinless chicken breasts, thinly sliced
2 scallions, chopped
1 avocado, diced

In a large pot heat the olive oil over medium heat. Add the onions and allow to lightly caramelize. Add the garlic and jalapenos and cook for another two minutes until jalapenos are soft. Add cilantro and cook until fragrant, 2-3 minutes. Add the coconut milk and chicken stock and bring to a simmer. Add the red curry paste, lime juice and zest and ground pepper. Stir until the curry paste dissolves. Taste the broth at this point to make sure that the salt/pepper/heat from jalapeno & curry paste and sourness from the lime are in balance and adjust as needed.

Add the mushrooms and red pepper and simmer for 5 minutes or until the mushrooms and peppers are tender. Turn off heat and stir in the chicken and scallions. Allow the chicken to poach in the broth for approx. five minutes or until cooked and opaque.

Place some diced avocado in the bottom of each bowl and ladle soup on top.

Enjoy!

Coriander Roasted Salmon with Cilantro Yogurt Sauce

The other night I was reading though a few of my favorite cooking blogs when I happened upon this recipe and knew that I had to make this dish. I made a few changes to the original, tweaking amounts a little to better suit our tastes. I also left out the dill, which I despise, and the bell peppers which I'm not oh-to-fond of. In addition I had ground coriander in the house and couldn't be bothered to toast and grind my own so another change from the original.

This was one of the best meals I have cooked in a while as Eammon and I both loved the dish. The fish had a wonderful flavor and was super moist. The lemon rind in the sauce added a wonderful brightness while the sauce overall had great complexity. This recipe was easy, delicious, and will be made numerous times in the future.

Sauce
1 cup plain fat-free yogurt
2 tablespoons tahini
1½ teaspoon ground coriander
1 tablespoon fresh lemon juice
1 large garlic clove, minced
zest from ½ of a lemon, minced
¼ cup chopped fresh cilantro
Salt and pepper

Salmon
2 tablespoons honey
2 tablespoons fresh lemon juice
4 garlic cloves, minced
1 tablespoon olive oil
1 teaspoon paprika
1 tablespoon ground coriander
6 (5- to 6-ounce) skinless salmon fillets, I used Steelhead salmon
Salt and pepper

Cilantro for garnish

To make the sauce: Stir the yogurt, tahini, coriander, lemon juice, garlic, and lemon zest together in a small bowl. Mix in the cilantro. Season with salt and pepper to taste. Refrigerate until ready to use. (Can be prepared to this point up to 1 day ahead.)

To prepare the salmon: Whisk the honey, lemon juice, garlic, olive oil, paprika & coriander together in a shallow baking dish. Add the salmon and turn to coat it. Cover and refrigerate for 15 minutes and up to 1 hour.

Preheat the oven to 400 degrees. Line a large baking sheet with foil and spray with cooking spray. Transfer the salmon to the prepared baking sheet and roast in the oven until the salmon is opaque in the center, about 10 minutes.

Serve the salmon with the yogurt sauce and garnish with cilantro.

Serves 6

I served the salmon over roasted spaghetti squash. To make the squash, preheat oven to 375°F. Cut squash in half lengthwise and scrape out the seeds and pulp. Line a baking sheet with foil and spray with cooking spray. Place the squash cut side down on the prepared baking sheet and roast uncovered for 30-45 minutes or until fork inserts easily into the flesh. Separate strands by running a fork through the flesh in the "from stem to stern" direction.

Enjoy!

Creamy Tomato Soup Florentine

3 tablespoons olive oil
3 pounds plum tomatoes, quartered
large pinch of salt
12 grinds of black pepper

olive oil
3 large heads of garlic, cut in half to expose the cloves
salt
fresh ground pepper

2 tablespoons olive oil
12 ounces onion, diced
1 teaspoon dried thyme
10 grinds of black pepper
Two 16-ounce cans diced tomatoes
1 6-ounce can tomato paste
8 cups chicken broth
1 12-ounce can evaporated milk (I use fat-free)
12 basil leaves minced
9 - 12 ounces fresh baby spinach, coarsely chopped

Pre-heat oven to 450F. In a large bowl lightly toss together the quartered tomatoes, 3 Tbs olive oil, salt & pepper. Pour out onto a foil lined baking pan and roast 25-30 minutes until tomatoes are soft and have started to caramelize. Remove from oven and set aside.

Place halved heads of garlic on a large sheet of foil with cut side up. Drizzle with olive oil and sprinkle with salt and pepper. Seal up the foil and roast in the oven with the tomatoes until the garlic is soft. Set aside and allow to cool so that it can be handled.

In a large pot heat 2 Tbs. olive oil over medium heat. Add onion and cook until caramelized. Add thyme, black pepper and tomato paste. Cook, stirring constantly for one minute. Add the diced tomatoes with all the liquid, simmer for 10 minutes stirring occasionally. Add the chicken broth and roasted tomatoes to the soup. Squeeze the garlic from it's paper, discard the paper and add the soft garlic to the soup. Simmer for 30 minutes stirring occasionally. Using an immersion blender or by small batches in a blender, blend until smooth. Stir in the evaporated milk and bring soup to a simmer. Add the fresh basil and spinach and allow the spinach to wilt in the soup before serving.

I topped the soup with some homemade garlic croutons, Yummy!!

Enjoy.

Lasagna soup

It's been rainy and a bit chilly here lately so I've been in a soup mood. I've seen a couple of recipes for Lasagna soup and it sounded good but I had to tweak it to make my own version. It was delicious and all three of us enjoyed it. I served it with a nice slice of garlic Texas toast, a hearty and filling meal.


1 tablespoon olive oil
2 large onions, diced
1 pound hot Italian sausage (pork or turkey), removed from the casing
8 large cloves garlic, minced
4 medium zucchini, diced
1 teaspoon dried oregano
1/2 teaspoon red pepper flakes
1/4 teaspoon salt
1/4 teaspoon black pepper
One 28-ounce can diced tomatoes, Italian style seasoned with garlic, basil & oregano
Two 15-ounce cans tomato sauce
Six cups low sodium chicken broth
6 ounces mini Farfalle pasta
1 pound fresh baby spinach, roughly chopped
1/2 cup fresh basil, finely chopped

8 ounces ricotta cheese
1/3 cup grated Parmesan
pinch of salt
a couple grinds of fresh pepper
2 tablespoons fresh, chopped basil

In a stockpot heat the olive oil over medium heat. Add the onion and saute until caramelized. Add the sausage and garlic and cook, breaking up the sausage with a spoon until sausage is browned. Add zucchini, oregano, red pepper flakes, salt, black pepper, diced tomatoes with the juice, tomato sauce and chicken broth. Bring to a boil then reduce heat to medium-low and allow to simmer for 25 minutes. Add the pasta and cook according to pasta directions until pasta is done, about 8 minutes. Stir in fresh basil and spinach allowing them to wilt into the soup.

In a small bowl combine the ricotta, Parmesan, salt, pepper and 2 Tbs fresh chopped basil. To serve, ladle soup into bowl and add about 1 1/2 tablespoons of the ricotta mixture to each bowl.

Enjoy!

Gastronomic delight...Figs!

Okay, no cooking involved but this recipe is pure gastronomic delight. Perfectly ripe just picked figs with some goat cheese and a drizzle of some top of the line aged balsamic vinegar. I'm going to be enjoying this time and time again during fig season, pure bliss!

Potato crusted garden quiche

This morning we went over to our friend's Trixie & Roger's home for brunch and I was asked to bring along a quiche so I decided to experiment a little and made up my recipe from what I had and as I went along. From our garden I had a number of yellow squash as well as a good bunch of long beans so I thought that if I roasted them, they would be delicious. I also thought that if I added a head of roasted garlic, it would give the quiche a great flavor too. I'm also not a big fan of pie crusts and as a rule I don't make them and I didn't have any frozen ones in the house so, to change it up a little I chose to make a potato crust and it was a hit with everyone. I love that quiche is so versatile, so easy to switch up the cheese, veggies and/or meats to suite any taste. This combination was a great success and I would definitely make it again.

For the filling:
A good handful of long beans, cut into 2-inch pieces
A couple of yellow squash, quartered lengthwise and then cut into finger width pieces.
One medium onion, diced
One head of garlic, cut to expose the cloves
olive oil
2 cups shredded Jarlsberg
12 slices crispy bacon, cut in pieces I use the pre-cooked and just microwave it to crisp it up.
6 large eggs
2 cups light cream
3/4 teaspoon nutmeg
Salt & Pepper to taste

For the Crust:
6 Tablespoons butter
1 medium onion, shredded
6 cups shredded potato, could also use frozen shredded hash brown potatoes, thawed and squeezed dry
Salt & Pepper to taste

Pre-heat oven to 400F. On a foil lined baking sheet toss beans with a little olive oil, salt and pepper and spread on one side of the baking pan. On the other side of the pan toss together the yellow squash & diced onion also drizzled with a little olive oil and some salt & pepper. On a separate piece of foil put garlic head drizzled with olive oil, season with salt & pepper and seal foil around the garlic. Roast the veggies and garlic for about 25 minutes. I kept the beans and squash separate in case I needed to pull the beans before the squash but in the end they all roasted the same amount of time. Once tender and a little golden, remove from oven, allow garlic to continue roasting another 20-25 minutes or while the crust bakes.
While the veggies are roasting, shred onion and peeled potatoes. Squeeze potatoes and onions dry. In a 9x13-inch baking pan melt 6 Tablespoons of butter in the oven and then swirl pan to grease bottom and sides. Add the dried onions & potatoes to the buttered pan along with some salt & pepper and toss to coat with the butter. Press potato mixture to cover the bottom and up the sides of the pan. Bake at 400F for 25 minutes or until golden. At this point you can pull from the oven and add the filling or you can allow the crust to cool and then chill until ready to make and bake the quiche.

Lower oven temp to 350F

To make the custard, squeeze the roasted garlic bulbs into a bowl and mash. Add one of the eggs to the garlic and whisk together. Add the remaining 5 eggs, cream, nutmeg and season with salt & pepper, whisk together.

Into the cooked potato crust layer first the roasted beans & yellow squash topped with the shredded cheese and then top with the bacon. Pour the custard mix in and then bake for 35 minutes until top is golden and quiche is set.

Let rest for at least 30 minutes or allow to cool to room temp before serving.

Enjoy!

Tapenade Tarts / Pesto Tarts

Whenever I bring these little tarts to a party they're always a hit. Very easy to make and full of great flavor.


1 pkg. puff pastry sheets (2 sheets)
8 oz. olive tapenade or pesto
8 oz. feta cheese, crumbled
1 lb. grape tomatoes, each cut in half

Thaw pastry according to package then roll each sheet into an 8"x8" square. Cut each sheet into 16 equal squares. Place each square in the bottom of a muffin tin, then add about 1 tsp. of tapenade or pesto to each one. Top each with 3 - 4 tomato halves then sprinkle on some of the feta. Bake at 400F until pastry is puffed and browned. Remove to cooling rack as soon as you can handle them. Serve warm or at room temperature.

If using silicone muffin pans the bake time is approximately 18 minutes and in traditional metal muffin tins bake time is approximately 15 minutes. If you do use metal muffin tins, before you make the first batch spray them with cooking spray to make release easier. Subsequent batches won't need more spray as the dough will give off enough oil to keep the tins greased.

Enjoy!

Roasted & Curried Veggie Soup

So here it is the first full day of spring, it's gorgeous outside and I was craving a roasted veggie soup. This soup is so easy to make and is good both hot or chilled. It has a wonderful rich flavor, good for anytime of the year.

1 butternut squash (2.5-3 lbs)
4 large carrots, peeled
1 medium onion
2 heads of garlic
1 poblano pepper
olive oil
salt
pepper
3-4 cups chicken or veggie stock
2 tsp. Jamaican curry powder

Pre-heat oven to 375F. Line baking sheet with foil and have two additional pieces of foil for the garlic and onion. Split squash and remove seeds, peel carrots, peel and cut onion in half, cut garlic so that the bulbs are exposed. Lightly brush everything with olive oil and lightly season with salt & pepper. Wrap garlic and onion separately each in a sheet of foil. Roast veggies for 1 hour or until everything is very soft and slightly caramelized.

Scoop the pulp from the squash, squeeze garlic from the skin and remove skin and seeds from the pepper. Discard all the skins & seeds. Add all the veggies to a blender along with 2-3 cups of stock and the curry powder. Blend until smooth adding more stock until desired consistency is achieved. You can also blend everything together in a pot with an immersion blender.

I sprinkle on a little more curry powder when I serve the soup as I like it with a kick. This is great served with a nice crusty piece of bread.

Enjoy!

Tri-color cookies

4 large eggs, separated
1 cup sugar
10 oz almond paste
1-1/4 cups unsalted butter, softened
1-1/4 teaspoon almond extract
2 cups all-purpose flour
1/2 teaspoon salt
25 drops red food coloring
25 drops green food coloring
12 oz jar apricot preserves, pureed and heated
8 oz fine-quality bittersweet chocolate, chopped

Preheat oven to 350°F. Butter three 13x9-inch baking pans and line the bottoms with wax paper, leaving a 2-inch overhang on each of the two long sides then butter paper.

With a stand mixer, using the whisk attachment, beat whites at medium-high speed until they just hold stiff peaks. Add 1/4 cup sugar a little at a time. Increase to high speed until whites hold stiff peaks and are slightly glossy. Transfer to another bowl and set aside.

Switch to paddle attachment and then beat together the almond paste and remaining 3/4cup sugar until well blended. Add butter and beat until pale and fluffy. Add yolks and almond extract and beat until combined well. Reduce speed to low and add flour and salt and mix until just combined.

Fold half of egg white mixture into the almond mixture to lighten then fold in remaining whites gently but thoroughly.

Divide batter evenly into 3 bowls. Stir red food coloring into one and green food coloring into another, leaving the third batch plain. Pour one bowl of batter into each prepared pan and spread evenly with offset spatula (layer will be about 1/4 inch thick).

Bake 7 to 10 minutes until just set. The layers will be slightly undercooked looking but the tester will come out clean. Using paper overhang, transfer layers to a rack to cool.

When all layers are cool, invert red layer onto a large wax paper lined baking sheet. Discard paper from layer and spread with half of preserves. Invert white on top of red layer, discarding paper. Spread with remaining preserves. Invert green layer on top of white layer and discard wax paper.

Cover with plastic wrap and then cover with a large baking pan and some weights (cans of tomatoes or what ever you have in your pantry.) Chill at least 8 hours.

Remove weights and plastic wrap and trim edges of assembled layers with a long serrated knife. Melt 4 oz. of the chocolate in the microwave and stir until smooth. Quickly spread the chocolate in a thin layer on top of cake. Chill uncovered, until chocolate is firm, about 15 minutes. Cover with another sheet of wax paper and place another baking sheet on top then invert cake onto sheet and remove paper. Melt remaining 4 oz. of chocolate in the microwave and stir until smooth. Quickly spread the chocolate in a thin layer. Chill uncovered until firm, about 30 minutes.

With a serrated knife, cut lengthwise into five strips. Cut strips crosswise into 1/2-inch-wide cookies.

Enjoy!!

Roasted tomato, fresh mozzarella and pesto pizza

This looked so good when I pulled it from the oven tonight I just had to take a picture.

8-10 Roma tomatoes, quartered the long way
1/3 cup olive oil
2 Tbs. chopped garlic
10-12 grinds of black pepper
salt to taste

1 lb. fresh pizza dough (I purchase at a local pizza shop)
4-5 Tablespoons basil pesto
1 lb. fresh mozzarella, sliced

Pre-heat oven to 450F. In a large bowl lightly toss together the quartered tomatoes, olive oil, garlic, pepper and salt. Pour out onto a foil lined baking pan and roast 25-30 minutes until tomatoes are soft and have started to caramelize. Remove from oven and allow to cool slightly or completely.

Increase oven temperature to 500F. Stretch pizza dough to 18-inches round and place on lightly greased pizza pan. Spread a very thin layer of pesto* over the dough leaving a half-inch border around the edge. Evenly distribute mozzarella and then the roasted tomatoes. Brush the half-inch border with some of the roasted tomato-garlic oil that remains in the baking pan.

Bake pizza on lowest rack of the oven for 12-15 minutes until crust is brown and cheese is bubbly delicious. Let rest for five minutes before cutting.

Enjoy!

*Pesto layer needs to be very, very thin otherwise it will be extremely oily and the cheese and tomatoes will be floating on grease, just not a good pizza.

Baked macaroni & cheese

2 tablespoons cornstarch
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon dry mustard
2 1/2 cups milk
2 tablespoons butter
3 cups shredded cheddar cheese, divided
8 oz. elbow macaroni, cooked 6 minutes and drained

In medium saucepan, combine cornstarch, salt, pepper and dry mustard; whisk in milk until smooth. Add butter. Stirring constantly, bring to boil over medium-high heat and boil 1 minute.

Remove from heat. Reserve 1/2 cup cheese for topping. Stir in remaining cheese until melted. Add elbows. Turn into greased 2-quart casserole. Sprinkle with reserved cheese.

Bake uncovered in 375-degree oven 25 minutes or until hot and bubbly.

Curried Israeli Couscous

1 - 8.8 oz. bag Israeli couscous
2 1/2 cups low sodium chicken or vegetable broth
4 Tbs. extra virgin olive oil
1 cup chopped onions
1 or 2 jalapeno peppers, seeds removed and then diced finely
3/4 cup golden raisins
1 cup baby white corn
3 Tbs. Jamaican curry powder (or more to taste)
pinch of salt and pepper
1/4 cup fresh cilantro, chopped

Prepare the couscous according to directions on bag, but substitute low sodium chicken or vegetable broth for the water. Once made, transfer couscous to a large mixing bowl and set aside.

In a separate saucepan, heat oil and add onions, jalapeno peppers, raisins, corn and curry powder. Cook 5 minutes on low heat, stirring often. Add salt and pepper to taste. Cook until heated through. Pour the curry mixture over the couscous. Stir well. Add the chopped cilantro. Toss well. Serve at once or chill for use later. Personally, I think it tastes best the second day, served cold, after the flavors have all had time to really come together.

Enjoy!!

Chinese Peanut Sesame Noodles

1/2 cup smooth peanut butter
1/4 cup soy sauce
1/3 cup warm water
2 tablespoons chopped peeled fresh ginger
1 medium garlic clove, chopped
2 tablespoons red-wine vinegar
1 1/2 tablespoons Asian sesame oil
2 teaspoons honey
1 teaspoon dried hot red pepper flakes
1 lb Fresh Chinese plain wide noodles
4 scallions, thinly sliced
3 tablespoons sesame seeds, toasted

Purée first 9 ingredients together in a food processor until smooth, about 2 minutes, then transfer to a large bowl.

Cook pasta in a 6-to 8-quart pot of boiling water until tender. Drain in a colander, then rinse well under cold water. Add noodles, scallions and sesame seeds to dressing, toss to combine and serve immediately.

Do not mix noodles and dressing together too much ahead as it will get thick and gloppy (is that a word??). You can make the dressing ahead and set aside. Make the noodles, making sure to rinse really well and then store them in a ziplock bag with a little water added to keep them loose. When ready to serve, drain off the water from the noodles and toss with the dressing, scallions and sesame seeds.

Enjoy!!

BBQ chicken quesadillas

6-8 cups low sodium chicken broth
1 1/2 lbs. boneless, skinless chicken breasts (if using previously frozen chicken, it must be defrosted)

BBQ sauce (I use K.C. Masterpiece Original)
1 lb. Monterey jack or Mexican mixed cheese, shredded
1/3 c. green peppers, very small dice
4 green onions, diced
1/4 c. onion, finely minced

6 large flour tortillas
cooking spray

To cook the chicken, put the chicken broth in a pot so that when the chicken is added, it will easily be covered completely by the broth. Bring the broth to a rolling boil. Slip in the chicken breasts covering completely with the broth. Cover pot and immediately remove from the heat. Allow the chicken and broth to cool to room temperature. (Chicken will be fully cooked and extremely moist.)

Once chicken is cooled to room temp., remove it from the broth and dice. Toss with enough bbq sauce to medium coat the chicken.

In a bowl, mix together the shredded cheese, diced peppers, diced green onion and minced onion.

Lay out the tortillas and divide the chicken mixture between the six tortillas spreading it out on one half of each tortilla. Cover the chicken with the cheese mixture and then fold over the tortilla to create a half rounds. Using a large fry pan, spray with cooking spray and over medium heat cook each of the quesadillas until golden brown on both sides. (When the first side of my quesadilla is cooking, I lightly spray the uncooked side with cooking spray so that when I flip it over, there is some fresh cooking spray to help with browning.)

BBQ chicken on biscuits*

6-8 cups low sodium chicken broth
1 1/2 lbs. boneless, skinless chicken breasts (if using previously frozen chicken, it must be defrosted)

BBQ sauce (I use K.C. Masterpiece Original)
1 pkg of 8 refrigerated original biscuits (don't get the flaky layered ones as they don't make good sandwiches)

Bake the biscuits according to the package directions and then slice so that sandwiches can be made.

To cook the chicken, put the chicken broth in a pot so that when the chicken is added, it will easily be covered completely by the broth. Bring the broth to a rolling boil. Slip in the chicken breasts covering completely with the broth. Cover pot and immediately remove from the heat. Allow the chicken and broth to cool to room temperature. (Chicken will be fully cooked and extremely moist.)

Once chicken is cooled to room temp., remove it from the broth and shred it. In a skillet, toss the the chicken with enough bbq sauce to medium coat, heating until hot. Divide the chicken between the 8 biscuits making sandwiches.

*Deb served these at our Christmas play group luncheon and though I don't know exactly how she makes them, I'm guessing this is pretty close if not the same.

Cranberry Cake with Butter Sauce

Cake:
3 Tbs. butter, softened
1 c. sugar
2 c. flour
3 tsp. baking powder
1 tsp salt
1 c. evaporated milk
2 c. fresh cranberries

In a large bowl, cram butter and sugar together, Sift in all dry ingredients and add evaporated milk and blend well. Add cranberries and fold to mix. Pour into a greased 8x8-inch baking dish. Bake at 350F for about 40 minutes until a knife inserted into the center comes out clean.

Cake may be served warm or at room temperature.

Butter Sauce:
1/2 c. butter
1 c. sugar
1/2 c. whipping cream
1 tsp. vanilla extract

In medium sauce pan combine butter, sugar and whipping cream. Bring to a boil. Reduce heat and simmer for 10 minutes. Stir in vanilla. Serve hot over the cake.

Spiced Streusel Apple Crisp

Streusel:
2/3 cup walnuts
1/2 cup (packed) golden brown sugar
1/4 cup yellow cornmeal
1/4 cup all purpose flour
3/4 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
5 tablespoons chilled unsalted butter, cut into small pieces

Filling:
2 1/4 pounds Granny Smith apples (about 6 medium), peeled, quartered, cored, cut into 1/2-inch-thick wedges
1/2 cup sour cream
1/4 cup sugar
2 tablespoons all purpose flour
1 1/2 teaspoons ground cinnamon
3/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves

For streusel: Combine nuts, brown sugar, cornmeal, flour, cinnamon and nutmeg in processor. Using on/off turns, process until nuts are finely chopped. Add butter and process until small moist clumps form. (Can be prepared 1 day ahead. Cover and refrigerate.)

For filling: Position rack in center of oven and preheat to 375°F. Toss apples with sour cream in large bowl to coat. Mix sugar, flour, cinnamon, nutmeg and cloves in small bowl. Sprinkle mixture over apples and toss to coat.

Transfer filling to greased casserole dish. Sprinkle streusel over apples, covering completely. Bake pie until apples are tender and streusel is golden, tenting with foil if streusel browns too quickly, about 1 hour. Transfer to rack and cool slightly.

Serve slightly warm or at room temperature with vanilla ice cream or whipped cream.

Roasted Beets

2 lbs. fresh beets, washed and trimmed
1/4 cup balsamic vinegar
3 tablespoons shallots, thinly sliced
1 tablespoon honey
1/3 cup plus 1 Tbs. extra-virgin olive oil
salt
pepper

Preheat oven to 450F. Line a large piece of aluminum foil with parchment paper. Place beets in center of parchment. Drizzle with one tablespoon oil, and season with salt and pepper. Fold aluminum foil up to enclose beets. Place on a small baking sheet and roast until tender when pierced with the tip of a knife, about 1 hour.

Remove from oven and let sit until no longer hot to the touch. Rub off skins and discard. Cut beets into wedges.

Whisk the vinegar, shallots, and honey in a medium bowl to blend. Gradually whisk in the 1/3 c. oil. Season the vinaigrette to taste, with salt and pepper. Add the beets and toss to coat. Place the beets on a foil lined and greased baking sheet and roast until the beets are slightly caramelized, stirring occasionally, about 12 minutes. Set aside and cool.

Make-Ahead Mashed Potatoes

5 lbs. potatoes, cooked and mashed
1 (8oz.) package cream cheese
1 cup sour cream
1/2 cup milk
2 tsp. garlic powder
salt & pepper to taste

Combine all ingredients and mix well and place into a large greased casserole dish. If making ahead, refrigerate. Otherwise, cover and bake at 325F for 45 minutes. If refrigerated, first let stand at room temperature for 30 minutes and then bake as directed.

Corn Souffle

5 lg. eggs
2 c. frozen white baby corn kernels, thawed & well drained
1 (15-oz.) can cream style corn
1 1/4 c. whole milk
1 1/4 c. heavy whipping cream
1/3 c. all-purpose flour
1 Tbs. sugar
1/2 tsp. baking powder
1/2 tsp salt.

Preheat oven to 375F. Position rack in the center of the oven. Butter an 8"x8"x2" glass baking dish. In a large bowl, whisk eggs then add remaining ingredients mixing until well blended. Pour into prepared dish. Bake until top is golden brown and knife inserted into the center comes out clean, about 70 minutes.

Sweet Potato Casserole

For the Casserole:

2 lg eggs, lightly beaten
4 fist sized sweet potatoes, baked, skinned and mashed
6 Tbs. butter, melted
1 c. milk
1/4 tsp. nutmeg
1/2 tsp. cinnamon

Preheat oven to 400F. Lightly grease an 8x8-inch baking dish or casserole dish and set aside. In a large bowl mix all ingredients together. Pour into prepared baking dish and bake for 25 to 30 minutes, until center is almost set but still jiggles.

For the Topping:

8 Tbs. butter, warm and very soft
1/2 c. dark brown sugar, packed
3/4 c. corn flakes (1 c. corn flakes if omitting the pecans)
1/2 c. pecans, chopped (optional)

In a bowl, mix the butter and brown sugar until smooth. Gently mix in the corn flakes and optional pecans. Spread evenly over baked casserole. Return casserole to the oven and bake for 10 minutes. Let cool 5 minutes before serving.

*** This can be made partially a couple of days ahead. Make the casserole part, spread into baking dish, cover with plastic wrap put directly onto the potato mix and refrigerate. On the day you want to serve it, remove from refrigerator and allow the casserole to sit out for an hour to warm up before baking for the recommended time, followed by adding the topping, etc.

Lemon squares

Dough:

2 c. all-purpose flour
1/2 c. confections sugar
1 c. butter

Preheat oven to 350F. Mix sugar and flour then cut in butter until particles are the size of small peas. Work dough with hands and press in the bottom and 1 1/2-inches up the sides of a lightly greased 13x9-inch glass pan. Bake for 15 minutes or until firm to the touch.

Filling:

1/4 c. flour
1 tsp. baking powder
4 lg. eggs
2 c. granulated sugar
1 1/2 Tbs. grated lemon peel
5 Tbs. fresh lemon juice
confectioners sugar, for dusting.

While crust is baking, mix flour & baking powder and set aside. In a separate bowl, beat eggs until frothy. Stir in sugar, lemon peel, lemon juice and flour mixture. Pour mixture onto hot crust. Bake 25 minutes or until set and top is slightly browned. Cool completely before cutting. Dust top with additional confectioners sugar.

Mrs. Ogle's tarts

1 pkg. refrigerated or frozen pie crusts
2 Tbs. butter, melted
1 c. sugar
2 lg. eggs, beaten
1/2 tsp. almond extract
6oz. shredded coconut
strawberry jam
cooking spray

Preheat oven to 450F. Cut pie crusts to fit mini cupcake or tart pans. Spray pans with cooking spray and line the cups with the pie crust. Bake a few minutes until slightly browned. In a small bowl, mix butter, sugar, eggs, almond extract and coconut. Put a small amount of strawberry jam into the bottom of each shell and top with the coconut mixture. Bake until golden brown. Remove from pan immediately and cool on a wire rack.

Oatmeal coconut raspberry bars

1 1/2 c. sweetened flaked coconut
1 1/4 c. all-purpose flour
3/4 c. light brown sugar
1/4 c. granulated sugar
1/4 tsp. salt
3/4 c. butter, cut in pieces
1 1/2 c. old fashioned oats
3/4 c. seedless raspberry jam

Preheat oven to 375F. Spread 3/4 cup coconut on a baking sheet and toast in middle of oven, stirring once until golden, about 8 minutes, then cool. Blend together flour, sugars, salt in a food processor then add butter and blend until dough begins to form. Transfer to a bowl and kneed in oats and toasted coconut until combined well. Reserve 3/4 cup of dough, then press remainder evenly into the bottom of a buttered 13-by-9-inch metal baking dish and spread jam over it. Crumble reserved dough evenly over jam then sprinkle with remaining 3/4 cup (untoasted) coconut. Bake in middle of oven until golden, 20 to 25 minutes, then cool completely in pan on a rack. Loosen from sides of pan with a sharp knife, then lift out in 1piece and transfer to cutting board, Cut into 24 bars.

Peach (or apple) cake

Cake:
1 c. sugar
1/2 c. butter (softened)
3 lg. eggs
1 c. flour
1 Tbs. baking powder
pinch of salt
1/3 c. milk
1 (28 oz.) can peach (or apple) pie filling/topping
4 Tbs. cinnamon sugar

Preheat oven to 350F. Cream sugar and butter together until light and fluffy. Add eggs gradually, beating continuously. Mix in flour, baking powder and salt. Finally mix in the milk until smooth. Spoon mixture into a greased 9x13-inch glass pan and spread to an even thickness. Gently press the peaches(or apples) into the mixture. Sprinkle with the cinnamon and sugar. Bake 30-35 minutes.

Topping:
1/2 c. butter
1 c. sugar
1/2 c. milk

During the last two minutes of the cake cooking, combine butter, sugar and milk in a sauce pan and dissolve over low heat. Bring to a boil and cook for 2 minutes. Pour evenly over the hot peach (or apple) cake cake as soon as it is removed from the oven. Serve warm or cold.

Enjoy

Mango Thai Chicken

2 cups fresh mango, cubed
2 chile peppers, seeds removed
2 inch piece fresh ginger, sliced
4 cloves garlic
1 Tablespoon Thai fish sauce
3 Tablespoon soy sauce
1 Tablespoon rice vinegar
1 teaspoon Chinese cooking wine
1 Tablespoon brown sugar
juice of 1/2 lime

1 1/2 lbs. boneless, skinless chicken breast, sliced thinly
1/4 cup flour
1/4 cup cornstarch
salt
pepper

2 Tbsp. oil for frying
handful of cashews, toasted (for garnish)
handful of fresh cilantro, roughly chopped (for garnish)

white rice

In a food processor chop the chili peppers, ginger and garlic to fine pieces. Add the Thai fish sauce, soy sauce, rice wine vinegar, Chinese cooking wine, brown sugar, lime juice and 1 1/2 cups of the chunked mango. Puree until smooth. Add the remaining 1/2 cup of mango chunks and pulse processor a couple times leaving mango chunks in the sauce. Taste test the sauce checking for a good balance of sweet, sour and salty and adjust as needed.

Mix the flour and cornstarch on a plate and season with salt and pepper. Dredge the sliced chicken breast in the flour mixture. Heat oil in a wok or large skillet and cook the chicken until cooked through, stirring occasionally to make sure the chicken cooks evenly. Add the mango sauce and cook until just bubbling. Serve with white rice and garnish with cilantro and cashews. Enjoy!!

Chocolate Mint Brownies

Brownies:
1 box fudge brownie mix (for a 13 x 9-inch pan)
1/2 cup butter, melted
1/4 cup water
2 large eggs
1/4 teaspoon peppermint extract

Peppermint Butter cream layer:
2/3 cup butter, softened
3 cups powdered sugar
2 tablespoon milk
1/2 teaspoon peppermint extract
1/2 teaspoon vanilla extract

Chocolate Ganache:
1/3 cup whole milk
1/4 cup butter
1 (12 ounce) bag semi-sweet chocolate chips
1 teaspoon vanilla
1 cup powdered sugar

Preheat oven to 325. Then prepare a 13 x 9-inch baking dish by spraying lightly with non-stick cooking spray. Cut a piece of parchment paper to the width of the bottom of the pan and long enough to extend over the long edges. Spray parchment lightly with non-stick cooking spray.

To the brownie mix, add melted butter, water, eggs and 1/4 teaspoon of peppermint extract. Mix by hand just until dry ingredients are incorporated. Pour into prepared pan and bake according to package directions. Let cool completely.

To prepare the mint butter cream layer, beat together the powdered sugar and softened butter. Add the milk, peppermint and vanilla extracts and mix until smooth. Spread the butter cream evenly over the top of the cooled brownies. Place brownies in fridge to firm up the butter cream.

For the chocolate ganache, place the milk and butter in a microwave safe bowl and heat on 50%until the butter has melted. Add the chocolate chips and mix with an electric mixer on low until the chips are melted and mixture is smooth. Add 1 teaspoon vanilla and mix until incorporated. Beat in 1 cup powdered sugar until frosting is smooth. Spread chocolate ganache over the mint butter cream on the brownies.

Place back in fridge for about an hour to firm up frosting. Using the parchment paper, remove the brownies from the pan and while cold, cut into squares. They must be cut when cold otherwise the layers mush. Though delicious cold, these brownies are even better when served at room temperature.

Enjoy!

Curried Shepherd's Pie

4 -5 medium sized potatoes
1 tablespoon olive oil
1 large onion, diced
1 pound ground beef or turkey
4 cloves garlic, minced
4 tablespoons hot Madras curry powder
2 teaspoons ground tumeric
1/4 teaspoon hot pepper flakes
1 pound frozen vegetables, thawed (we like the fiesta style mix which includes broccoli, carrots, kidney beans, white beans, garbanzo beans, Italian green beans and red pepper.)
butter or margarine
salt & pepper

Put unpeeled potatoes in a pot of water and bring to a boil, cook approximately 25 minutes until tender. Rinse with cold water. Peel and then mash with butter or margarine add salt and pepper to taste.

Heat olive oil in a heavy pan over medium heat. Add onion and sauté until tender and brown, about 7 minutes. Add the meat and cook until just browned. Add garlic, curry powder, tumeric and hot pepper flakes and cook until fragrant approximately 2 minutes.

Stir in the veggies. Put the meat and veggie mix into a 9x13 inch baking dish. Top with the mashed potatoes. Bake at 350F for 40 minutes or until top is golden brown. Allow to sit for 10 minutes before cutting into squares and serving.

Enjoy!!


Note: I cook my potatoes unpeeled and peel them later. This prevents the potatoes from absorbing too much water and makes for fluffier mashed potatoes.

Cioppino...my version

1/4 cup olive oil
2 1/2 cups chopped onion
4 tablespoons chopped garlic
2 tablespoons dried oregano
2 tablespoons fennel seeds
28 oz can crushed tomatoes with added puree
28 oz can whole peeled tomatoes
2 cups bottled clam juice
2 cup dry white wine
2 28-ounce cans baby or chopped clams, drained, liquid reserved
1 pound uncooked salad shrimp, peeled, deveined
1 pound crabmeat
1 cup roughly chopped fresh basil
1-2 teaspoons Cayenne pepper (or to taste)
Salt & Pepper to taste

Heat olive oil in a heavy large pot over medium heat. Add onion and sauté until tender and brown, about 7 minutes. Add garlic, oregano and fennel seeds and sauté until fragrant, about 2 minutes. Add crushed tomatoes with added puree, peeled tomatoes including the juice, clam juice, white wine and liquid reserved from clams. Increase heat and boil until slightly thickened, about 15 minutes.

Add clams, shrimp and crabmeat. Reduce heat and simmer 2 minutes. Mix in fresh basil and simmer until shrimp are just opaque in center, about 2 minutes longer. Season stew to taste with cayenne, salt and pepper.

Serve this with a nice warmed Chicago hard roll.

Enjoy!!

Hearty Beef Curry

First gather all your ingredients.
3 pounds well-trimmed boneless beef stew meat, cut into 1-inch pieces
3 tablespoons vegetable oil
3 large onions, sliced
12 whole cloves
8 large garlic cloves, chopped
3 cinnamon sticks
2 bay leaves
1/2 teaspoon dried crushed red pepper
13.5 oz. can coconut milk
1/2 cup milk
6 plum tomatoes, cut into 8ths
5 tablespoons Major Grey chutney
5 tablespoons fresh lemon juice
6 tablespoons minced peeled fresh ginger
3 tablespoons curry powder
1/2 teaspoon salt
salt & pepper

Sprinkle beef with salt and pepper. Heat 2 tablespoons of oil in a heavy Dutch oven over high heat. Working in batches, add beef to pot and brown on all sides, about 7 minutes per batch. Using a slotted spoon, transfer meat to a plate.

Heat the remaining 1 tablespoon of oil in the same pot over medium-high heat. Add onions and sauté until tender and brown, about 7 minutes.

Return the beef to the pot. Add cloves, garlic, cinnamon sticks, bay leaves and dried red pepper to pot; stir 1 minute.

Stir in coconut milk, milk, tomatoes, chutney, lemon juice, ginger, curry powder and 1/2 teaspoon salt and bring to boil. Reduce heat, cover and simmer until beef is tender, stirring occasionally, about 2 hours.

Uncover and increase heat to medium. Boil stew until juices are slightly thickened, about 10 minutes. I serve this over jasmine rice.

Enjoy!!

Spicy Udon with Lobster

1 pound cooked lobster meat pieces
3 large frozen Udon noodle cakes, thawed
2 large onions, thinly sliced
oil
6 cloves garlic, minced
3 tablespoons dark sesame oil
2 tablespoons lobster base
1/2 cup Heinz ketchup
1/2 cup medium sweet soy sauce
1/2 cup sweet rice wine (Mirin)
2 tablespoons rice wine vinegar
Sriracha a few tablespoons, to taste
1 tablespoon toasted sesame seeds

In a very large pan, heat oil and add onions, cook until golden brown. Add garlic and cook about a minute until fragrant. Add sesame oil and lobster base and stir well to mix. Add lobster, toss well and cook for 2 minutes. Add ketchup, sweet soy sauce, Mirin, vinegar and Sriracha. Bring to boil and cook, stirring for 2 minutes. Add Udon noodles and toss to coat, cook until noodles are warmed through. Sprinkle top with sesame seeds.

Serves 4.

Seafood Korma

1 1/2 pounds mixed seafood/fish, all shelled and cleaned (shrimp, oysters, clams, squid, cod, whatever you fancy)
2-inch-square piece of fresh ginger, minced
4 garlic cloves, minced
3 tablespoons water
3 tablespoons vegetable oil
2 onions, chopped
1 teaspoon cumin seeds
2 teaspoon chili powder
Salt to taste
2 tablespoon turmeric powder
2 red chili peppers, minced
3 diced tomatoes peeled and seeded
1 cup low fat coconut milk
1 bag favorite frozen veggie mix, thawed & drained

Garnish:

Fresh cilantro to taste
2 tablespoons chopped cashews
2 tablespoons raisins

In a food processor, puree ginger, garlic and 3 tablespoons water into a paste. Scoop out; set aside.

Warm a large skillet a few minutes over medium-high heat. Add oil. When oil is hot add onion and allow to slowly cook to golden brown. Add cumin seeds and cook for a minute or two. (Cumin seeds may explode like popcorn, so keep the lid handy.) Add chili powder, salt and turmeric powder. Stir in chili pepper, cook 1 minute. Stir in tomato and ginger paste. Cook until fragrant, about 3 to 5 minutes.

Add coconut milk and bring to a boil. Lower heat to medium, and cook 15 minutes, stirring occasionally. Sauce should thicken. Add veggies and bring sauce back to a boil. Add seafood/fish and cover. After one minute, remove from heat and allow fish to poach in the hot liquid for 15-20 minutes.

Serve over Basmati rice. Garnish with cilantro, cashews and raisins.

Serves 4.

Chicken Tikka Masala

1 lb. Chicken breast, boneless and skinless cut into 1-inch cubes
2-inch-square piece of fresh ginger, minced
6 garlic cloves, minced
3 tablespoons Oil
1/2 teaspoon Turmeric powder
1 teaspoon Chili powder
1/2 cup plain fat free Yogurt
Salt

In a food processor puree ginger, garlic and 2 tablespoons oil into a paste. Remove 2 tablespoons of the paste and set it aside for the gravy. Add turmeric powder, chili powder, yogurt and salt and mix well. Scoop out into a bowl. Add chicken pieces and stir to coat well. Allow chicken to marinate for about an hour.

After the chicken is marinated, Pre-heat the oven to 300 F and bake for about 15 - 20 min or until just cooked through.

For the Gravy:
2 Onions, medium dice
2 tablespoons ginger/garlic paste from above
2 teaspoons Coriander powder
2 teaspoons Garam masala
1/2 cup Tomato puree
Salt
oil

3 medium potatoes cut into 1-inch cubes (boil until cooked and fork tender)
4 Italian plum tomatoes quartered length wise.
10 fresh basil leaves

1/8 cup Cilantro, chopped
1/4 cup toasted cashews halves

Heat oil in a pan and fry onions till they turn golden brown. Add ginger/garlic paste and fry till the oil separates. Add coriander powder & garam masala, then add the tomato puree. Add salt to taste and then add little warm water and let the gravy to come to boil.

Add the cooked potatoes and plum tomatoes, allow to simmer for 5 minutes. Add chicken pieces and basil leaves and allow the gravy come to a boil.

Serve over Basmati rice. Garnish with cilantro and cashews.

Serves 4.

Tom Kha Gai

4 c. chicken broth
1 T. lemon grass, fresh minced
3 T. Thai fish sauce
4 cloves garlic, minced
2 T. fresh grated ginger
3 Serrano peppers, thinly sliced into rounds
2 tsp. chili-garlic sauce
juice of 4 limes
2 (14 oz.) cans coconut milk
2 chicken breasts, boned, skinned and sliced thinly
1 (10 oz.) can straw mushrooms, drained
1/2 c. cilantro, chopped

In a stockpot, bring the chicken broth, lemon grass, fish sauce, garlic, ginger, Serrano peppers, chili-garlic sauce and juice of 4 limes to a boil. Stirring, add the coconut milk and bring to a simmer for 5 minutes. Remove from the heat and add chicken allowing it to cook through in the hot liquid. Add the drained mushrooms and the cilantro.