Make Reasons to Celebrate!

My daughter, Roxy, and I had afternoon tea at the Beehive Tea Room today. Talk about fun! The decor was eclectic, the food was amazing, and the ambiance was dreamy. I had a bowl of vegetarian split pea soup and the house specialty cocoa. Roxy had spinach quiche, a salad, and also the cocoa. (I know, not exactly TEA; next time.)

As we chatted, Roxy was telling me about her frustration at the lack of dating going on in her life and amongst her circle of girlfriends.
Being the proactive gal that she is, she's decided she's going to hold monthly "soirees," and the qualification for anyone invited (males that is), is to BRING A DATE! (In case you don't know--I didn't--a soiree is a party where guests are carefully chosen. The name is what makes the whole thing so hoity toity.) Very cool idea, huh?


I think this plan has all sorts of possibilities and we talked about a couple--one being a Soiree How-To book with recipes included. So with my interest piqued, I went online to look for soiree-appropriate recipes, because I think it would be really fun to hold a family soiree from time to time. All invited guests would be asked to contribute something to the refreshments table.

Here are a few ideas I found that were reported to be very popular (not just because they are tasty, but they are also easy to prepare):

• For warm weather soirees, fresh raspberry lemonade with ice cubes made with pureed raspberries.
• Mango, strawberry, grape, kiwi fruit cups.
• Following the latest trend in treats, CUPCAKES of all sorts and sizes--the more decorated and gooey, the better.
• And in keeping with the sophisticated name of the event--soiree--all sorts of exotic cheeses and crackers.

These are just a few ideas to get us started. But the one thing I know, if we serve things the family doesn't typically see at our table, the more of a WOWEE! impact we'll have and the more memorable the evening could be. Do you have special party recipes or ideas? If so, let us know--we're all in this together, so let's share. There could be dozens of reasons to celebrate, and we could start with the arrival of Spring. A soiree could be just the way to do it! So until next time, here's to one awesome soiree, and of course, here's to happy cook'n!

Savoring Sweet Peas

Spring has sprung, and with it comes wonderful fresh green peas. One of my favorite dishes is baby peas and new potatoes in white sauce. OH the joy! Fresh peas have been a favorite vegetable for centuries--especially in Europe.

Delightful to look at and sweet to taste, the diminutive pea may be the most seductive of all vegetables. Historical accounts certainly suggest this is true. In the early 18th century, ladies kept a plate of fresh-shelled peas at their bedside, regarding them as a great treat.

If you've never had an affinity for peas, it may be that you've only experienced the canned or frozen version. But let me tell you, one mouthful of the fresh, sugar-sweet variety (emphasis on FRESH), and you'll soon understand why all the hoopla when new peas show up in the stores and our gardens.

I first and foremost recommend the peas and potatoes in white sauce meal, and then give these recipes a try. And if YOU have favorite pea recipes, please share. We're all in this together, remember. And until next time, happy cook'n!

COUSCOUS-CRUSTED VEGETABLE TART (serves 6; pressed into the bottom of a cake pan, cooked couscous provides a healthy, easy-to-prepare alternative to a more traditional pastry crust. If desired, the crust can be made ahead, then covered and refrigerated.)

1 C water
2/3 C couscous
3/4 tsp dried marjoram, divided
1/4 tsp salt
2 tsp extra virgin olive oil
1 small onion, finely chopped
2 C sliced mushrooms
1 C fresh green peas
1 (7 oz) jar roasted sweet red peppers, drained and coarsely chopped
1/4 C skim milk
2 large eggs
1 C shredded Jarlsberg cheese

In 1-qt saucepan, bring water to a boil; stir in couscous, 1/4 tsp marjoram, and salt. Remove from heat, cover tightly, and set aside 5 min. or until couscous is tender.

Meanwhile, lightly oil a 9-inch springform pan. spread couscous mixture in bottom of pan and, with fork, press into an even layer. Set couscous crust aside. In large skillet, heat 2 tsp olive oil over medium heat. Add onion and saute 2 min. Stir in mushrooms and the remaining 1/2 tsp marjoram; cover and cook 5 min., stirring occasionally. Add peas, cover, and cook 3 min. Remove from heat, stir in peppers, and set aside to cool slightly.

Heat oven to 350 degrees. In 1-cup measuring cup, beat together milk and eggs until blended; stir into vegetable mixture along with cheese. Spread vegetable-and-cheese mixture over couscous in pan. Place pan on rimmed baking sheet and bake 20-25 min. or until tart is firm in center. Cool tart in pan 10 min. Remove side of pan from tart, cut and serve warm.

SALAD GREENS WITH PEAS, CASHEWS AND MINT (serves 4)
1 qt water
1 C fresh green peas
1 small red onion, thinly sliced
1/2 - 3/4 C salted cashews, coarsely chopped
1 Tbsp chopped fresh mint leaves
2 tsp fresh lemon juice
1 Tbsp extra virgin olive oil
4 C mixed salad greens

In 3-qt saucepan, bring water to a boil. Add peas and cook 2-4 min. or until slightly tender. Drain peas immediately and rinse under cold running water to cool; drain and place in medium-sized bowl. Add red onion, cashews, mint, and lemon juice to peas, stirring until well combined. Drizzle oil over pea mixture and toss lightly to coat. To serve, arrange greens on large patter or onto 4 individual serving plates and top with pea mixture. Delicious!

Almonds--A Tasty Way to Better Health!

The California Almond Growers Exchange, the world's leading producer of almonds, are constantly on the lookout for changes in food trends and focus on providing healthy, tasty recipes. To this end, they often publish little cookbooks, one of which landed in my possession--thank you, Aunt Annie.

We want to include more almonds (nuts, paste, flour, milk) in our diets because of their low fat content and high nutrition-to-calorie ratio. They store well, for months, if placed in tightly sealed containers in the central portion of the refrigerator.

Here are three recipes from this little treasury that I think you'll like. And if you have any almond tips or recipes you could share, please do. We're all in this together, as I say, so let's share the good stuff. And until next time, happy cook'n!

STUFFED CABBAGE ROLLS (serves 6-8)
1/2 C rice
1/2 tsp salt
1 head cabbage (about 3 lbs)
Water
Spicy Filling (recipe follows)
1 lb thin-sliced bacon
1 C beef broth
1 C dairy sour cream
2 Tbsp flour
1 can (15 oz) tomato sauce

In saucepan, add rice and the 1/2 tsp salt to 2 C boiling water and cook for 10 min; drain and reserve for Spicy Filling. with sharp knife remove cabbage core and blanch cabbage, core side down, in a kettle of boiling water to cover, for 10 min., or until it is softened. Drain cabbage and refresh it under cold water. Carefully remove the leaves to a towel to dry and trim away and tough ribs. Prepare Spicy Filling.

Place 1/3 C of filling in center of cabbage leaf, fold in sides and roll up; fasten with toothpick, if necessary. Wrap a slice of bacon around the roll. Repeat until all of meat mixture is used. Arrange rolls in one or two baking dishes, just large enough to hold them in one layer. Pour broth over rolls and bake in a 350 degree oven for 1 hr. and 30 min., or until bacon is browned.

In bowl, whisk together sour cream and flour until smooth; add the tomato sauce and mix thoroughly. Spoon off excess fat from the baking dishes and pour sauce over rolls. Return rolls to oven for 15 min. more.

SPICY FILLING:
Drained rice
1 C toasted slivered almonds (see info. below)
1 lb Italian sausage
1/2 lb lean ground beef
2 eggs
1/2 C half and half
1/2 C chopped onion
1/2 C bread crumbs
1/4 C minced parsley

Mix thoroughly.

BROILED STUFFED BURGERS (serves 4-5)
1 1/2 lbs lean ground beef
Salt, pepper, garlic powder to taste
Dash Worcestershire Sauce
1/2 C grated Monterey Jack or Swiss cheese
1/4 C finely grated onion
1/4 C chopped almonds
2 Tbsp minced parsley

Season ground beef with salt, pepper, garlic powder, and Worcestershire; shape into 8-10 thin patties. Combine cheese, onion, almonds and parsley, mixing well. Divide cheese mixture evenly among one-half of the patties, placing in center of meat. Top with remaining patties; pinch edges to seal tightly. Broil, about 4 inches from heat, 4-6 min. on each side, or until desired doneness is reached.

HAM & ALMOND PITAS (makes 3 sandwiches)
3 C finely chopped ham (about 1 lb)
1/2 C chopped and toasted almonds (see info below)
1/3 C sliced green onion
1 pkg (3 oz) cream cheese, softened
1/2 C mayonnaise
3 pita breads
Lettuce, shredded

Combine ham, almonds and onion. In small bowl blend cream cheese and mayonnaise; add to ham mixture and mix well. Halve pocket breads; fill each with about 1/2 C filling; top with lettuce. (NOTE: shredded chicken or turkey could easily be substituted for the ham.)

HOW TO TOAST ALMONDS:
Preheat oven to 300 degrees. Spread in single layer in shallow pan. Bake 15 min., stirring often, or until they begin to turn color (DON'T wait for them to become golden brown.) After removing the almonds from the oven, their residual heat will continue to toast them slightly.

Make Your Own Condiments--No Kidding!

From one of my favorite magazines, Mary Jane's Farm, I found an interesting and fun idea: making our own condiments. Don't you think the extra work might just be worth the absence of all those chemicals, and artificial this-es and thats found in the store-bought stuff? I'm told the extra flavor is well worth the effort also.

So according to the article, "Easy Homemade Condiments," (April-May, 2010, pp. 58-59), making our own ketchup, mayo, and mustard isn't as daunting as we might think. And a very cool thing I learned is that ketchup can be made from frozen tomatoes! So if you have a bumper crop this coming summer, keep this idea in mind--not all extra tomatoes have to go to salsa. AND, this ketchup recipe can be frozen as well.

The article also said mustard is not just easy to make, it's inexpensive too! Finally, the mayonnaise takes only 15 minutes to make, and includes only five ingredients. Now before we launch into the recipes, I have to ask: do YOU have a recipe for a homemade condiment? Please share--we're all in this together, so let's help each other out! And until next time, happy cook'n!

FRESH TOMATO KETCHUP (yield: 2-3 C)
3 lbs ripe tomatoes, chopped
1 medium onion, chopped
3 garlic cloves, crushed
1 Tbsp black peppercorns
1/4 tsp dry mustard
1/2 tsp ground allspice
2 whole cloves
2 tsp celery seeds
1/2 cinnamon stick
1 tsp paprika
1/4 tsp cayenne
1/3 C light brown sugar
1/3 C apple cider vinegar
juice of 1/2 lemon
1 tsp sea salt

Place tomatoes, onion, garlic, and all spices into a stockpot and bring to a simmer. Cook for about 40 min., stirring regularly, until about 1/3 of the juices have evaporated. Let sit for 30 min. to cool. Remove cinnamon stick.

Put the tomato mixture in a blender and process at the highest speed for 1 min. (pulse to start). Run the mixture through a food mill, using the finest mesh screen, or a fine sieve and return to a clean sauce pan. Bring to a simmer, add the brown sugar, vinegar, lemon juice, and salt; adjust spice to your taste. Simmer for about 1 hour to thicken the ketchup. Allow to cool to room temperature. Store in a jar in refrigerator for up to 3 weeks.

(To freeze ketchup, store in canning jars; when ready to use, thaw and simmer for 15-20 min to allow the extra water to evaporate.)

(To make ketchup from frozen tomatoes, thaw tomatoes completely and drain in colander. Quarter the tomatoes instead of chopping. since you'll lose most of the tomatoes' water when draining, you'll end up with less volume. Per the recipe, reduce the sugar and vinegar to 1/4 C each, and the salt to 1/2 tsp; when thickening, simmer for only 30 min.)

BASIC YELLOW MUSTARD
1/2 C yellow or black mustard seeds
3/4 C apple cider vinegar
1/3 C water
1 1/2 tsp sugar
1 1/2 tsp salt

Soak mustard seeds in vinegar and water for 2 days. Place mixture in blender along with sugar and salt; puree until almost smooth. Add water if needed, for desired consistency. This mustard will be very spicy, but will mellow after a day or two in the fridge. To make an herb mustard, add 1 tsp of your herb choice with the sugar and salt. For honey mustard, add honey to the completed mustard at a 1;1 ratio.

(TIPS: Homemade mustard keeps for about 1 month in fridge--this also stops the increase in heat. To make your mustard yellow, add turmeric. Don't use aluminum for mixing or storing mustard--oxidation of aluminum will occur. Heat activates an enzyme that kills the flavor of mustards; if using your mustard in a cooked recipe, add it toward the end of the cooking time for maximum flavor.)

(To make a simple mustard from powder: mix 1 Tbsp mustard powder with 1 tsp water, 1 tsp vinegar, and 1 tsp sugar. Let stand 15 min. to develop flavor. This equals 1 Tbsp prepared mustard.)

COOKED MAYONNAISE (yields: 1 1/4 C)
3 egg yolks
3 Tbsp cold water
1/2 C extra virgin olive oil, or sesame oil, or safflower oil
3 tsp lemon juice
1/4 tsp sea salt

In medium saucepan, whisk egg yolks and water until bubbly. Place over medium-low heat and continue to whisk until mixture just begins to thicken, coating the back of a metal spoon. Remove from heat. Continue to whisk, and add oil very slowly in a steady stream. Allow the mixture to cool, then whisk in lemon juice and salt.

Quick and Healthy Treats

Continuing yesterday's theme of dealing with the time crunch, let's talk about what we can do to provide a healthy treat without investing a lot of time to make it. This is when we need a good recipe or two up our sleeve.

Filling the bill are a couple no-bake treat recipes that are not just quick to make, but healthy as well. I found them in a 1996 Rodale Press (Prevention Magazine) little booklet, "Simple and Sweet: Quick and Healthy No-Bake Recipes." This was sitting amongst other cookbooks on a shelf in our public library's USED BOOKS section. I think I found a real treasure here.

Try these out and let me know what you think. Now if you've got a quick and easy dessert recipe, please share. We're all in this together, remember. There's nothing like a good treat at the end of a meal, and now we can have our dessert, no matter how little time we have to make it. So until next time, happy cook'n!

FUDGE SURPRISE (makes 48 servings; the surprise in this candy is the baby-food prunes that substitute for most of the fat and give the fudge a smooth, melt-in-your-mouth texture.)
2 Tbsp butter
2 1/2 C sugar
2/3 C evaporated milk
1 pkg (12 oz) semisweet chocolate chips
1 jar (2 1/2 oz) baby-food prunes
1 jar (7 oz) marshmallow creme
1/2 C chopped walnuts or pecans
1 tsp vanilla

Line a 9x13-inch baking pan with wax paper, extending the paper over the edges of the pan. Set the pan aside. In large saucepan, melt the butter. Stir in the sugar and milk. Bring the mixture to a boil over medium heat, stirring constantly. Boil for 5 min., stirring constantly.

Remove the saucepan from the heat and slowly stir in the chocolate chips. Stir until the chocolate melts. Then stir in the prunes, marshmallow creme, nuts, and vanilla until well combined. Spread the mixture into the prepared pan. Chill until firm.

To serve, use the wax paper to lift the fudge from the pan. Then cut in desired pieces.

HOLY COW FRUIT COOKIES (makes 20; the HOLY COW is what you'll hear because they're so good!)
20 dried apricots, cut up
20 pitted prunes, cut up (or 1 C raisins, or chopped dates)
1 C rolled oats
1 C chopped walnuts or pecans
4 Tbsp frozen apple juice concentrate
1 1/2 tsp cinnamon

In blender or food processor, blend or process the apricots, prunes, oats and nuts until finely chopped. Stir in the juice and cinnamon. Shape into 20 balls. cover and store in cool, dry place.

Little Known Household Time-Savers

Life can be a rat-race sometimes, and so who couldn't use more time in the day? I'm too often feeling like I'm a day late and a dollar short, so I'm always looking for ways to save time (and a little money in the process wouldn't hurt either!).

This said, I found some tried-and-true time-savers in the back of an old cook book my Aunt Annie had. A few of them have stood the test of time so well that they're common knowledge now (rubbing alcohol removes ball-point ink marks, or baking soda on a damp cloth will remove grime and grease from the glass oven door, for instance). So I'll skip those I'm pretty sure you're aware of and go to the "little known" household time-savers. A couple can save us some money as well:

• Don't buy expensive animal retardants from your garden shop or nursery, instead, stamp a few moth balls into the ground near flower beds to keep dogs away.
• To remove gum from hair, rub a plain chocolate bar into hair--then wash. (The fat in the candy reacts with the gum--peanut butter will do the same thing.)
• A cloth wrung out of a solution of 1 Tbsp cornstarch dissolved in one quart of water, will make windows and mirrors sparkle.
• Don't buy expensive (and possibly toxic) air fresheners, instead, place a bowl of vinegar in that stuffy or smokey room; it will absorb tobacco smoke or the smell of paint, and keep the air fresh.
• Rinse a pan with cold water before heating milk in it, to prevent scorching and make cleaning it easier.
• To make sour milk from sweet milk, add 1 Tbsp vinegar or lemon juice to 1 C sweet milk. Let sit a couple minutes and watch the curdling!
• Place a layer of mini-marshmallows in the bottom of a pumpkin pie, then add the filling. You will have a nice topping as the marshmallows will come to the top.
• Cut paper drinking straws into short lengths and insert through slits in pie crusts to prevent juice from running over in the oven and to permit steam to escape.

And now, just for giggles, here's a recipe from this same dusty old cookbook that would be fun to make and share. Who would've thought we could make our own TOOTSIE ROLLS? And until next time, happy cook'n!

OLD TIME TOOTSIE ROLLS
2 Tbsp soft butter
1/2 C Karo syrup
1 tsp vanilla
7-8 heaping Tbsp cocoa powder
3 C powdered sugar
3/4 C powdered milk

Blend butter and syrup. Add cocoa and vanilla. Mix in sugar and dry milk. Knead until well mixed. Roll into a rope and cut into 1- or 2-inch chunks. Wrap in waxed paper.

How About A Little Somethin' Different for Dessert?

As the weather warms, the inclination to hold a backyard barbecue or go on a picnic increases. And don't you love how these little events inspire us to experiment with different recipes? When we're invited over to a friend's house, I'll ask what I can bring. And very often the response is, "Oh, how about a little somethin' different for dessert?" Hah! I always love a good challenge.

Our neighbors grabbed the chance to throw a little backyard get-together a while ago, and I had the chance to answer the call for a different dessert. I found a recipe my Aunt Toots used to make, and I think you ought to know about it. It's a pudding made from crackers--it not only tastes great, it's a great conversation piece--who would ever think crackers could turn into pudding?

Do you have an unusual recipe we could try? Please share--we're all in this together, so let's spread the good stuff! And until next time, here's to a little somethin' different for dessert, and of course, here's to happy cook'n!


"GONE CRACKERS!" PUDDING (serves 8; this is a creamy coconut pudding topped with meringue)
2 large eggs
1/2 C sugar, divided
1/3 C cornstarch
1 quart milk (4 cups)
1 C crumbled saltine crackers (20, 2-inch squares)
1/2 C sweetened flaked coconut
1 1/2 tsp vanilla extract
1/4 tsp cream of tartar

Preheat oven to 325 degrees. Grease a 1 1/2-quart casserole or baking dish. Separate eggs, placing whites in a medium-size bowl and yolks in a small bowl. Set aside 3 Tbsp sugar. In 2-quart saucepan, with wire whisk, combine remaining sugar and the cornstarch. Gradually whisk in milk until smooth.

Cook over low heat, stirring constantly, until mixture thickens and comes to a boil--about 10 minutes. Slowly beat a small amount of hot mixture into egg yolks; pour yolk mixture back into saucepan and cook 1 min. longer. Stir in crackers, coconut, and vanilla; spoon into greased dish.

To make meringue, add cream of tartar to egg whites. with electric mixer on high speed, gradually beat the reserved 3 Tbsp sugar into egg-white mixture until stiff peaks form. Spread meringue over pudding. Bake pudding 15-18 min. or until meringue is lightly browned all over. Cool pudding to room temperature on wire rack, then refrigerate until ready to serve.

Beauty From the Kitchen!

Did you know a product you likely have in your kitchen cupboard or pantry has magical properties? I'm talking about cold-pressed sesame oil and I'm talking about health and beauty magic. Its unique chemical structure allows it to penetrate the skin easily, providing you with health benefits including stress reduction, increased immunity, and pain relief. Best of all, it has many natural antioxidants, which explains its reputation for slowing the aging process.

I can't get enough of this stuff. Here's what I do with it: Into a new bottle of this oil I add a few drops of my two favorite essential oils (I love lavender and orange). I then put the bottle in a cup of hot water to warm for five minutes. The makes the oil thinner and easier to apply. After slathering myself from top to bottom, I get a face cloth and pat off the excess oil. I wrap up in a terry robe for a little while, I'm just a tad greasy until my skin absorbs the oil (and it doesn't take long).

Health food stores carry good essential oils as well as excellent grades of cold-pressed sesame oil, and there are online resources as well. Be sure to store the oils in a cool, dark place. Also good to know: the shelf life of all unrefined oil is only about six months. I call this oil my "miracle oil" and I often make up a batch, pour it into small dark brown bottles, and give it as gifts.

Another hot beauty potion we'll find in our kitchens is the wonderful orange. many swear by topical vitamin C. It can stimulate collagen production and can minimize fine lines. If you don't want to spend big bucks on the topical serums found in high-end department stores or health food stores, just go the sticky route and rub a slice of an organic orange over your face three times per week.

Do YOU have any great "from-the-kitchen" beauty tips you can share? Please do--we're all in this together, so let's spread the good stuff. And until next time, here's to softer and prettier skin, and of course, here's to happy cook'n!

Weekend Fun With Your Meal in a Bag!

Everybody I know is cutting back and spending less. But everybody I know still wants to enjoy life--especially when the weekend rolls around. So here's an idea: Take your road trip or go to the ball game, but pack your treats or meal with you. Brown bag it. This isn't just a work-day lunch idea anymore.

Here are a few suggestions and ideas for your own "Brown Bag Specials:"

• Use thinnley shaved slices of meat or sausage and heap on sandwich bread. Thin slices are easy to chew and taste better. Combine ham and turkey or several kinds of sliced cold meats.
• Use a variety of breads: bagels, buns, loaves, English muffins, corn bread or hard crusty rolls.
• Spread each slice of bread from edge to edge with butter or cream cheese. These spreads keep breads from drying out and fillings from soaking through.
• Combine meat and vegetables or cheese and fruit to make interesting fillings. We all love that chicken salad with grape halves, for instance. Experiment with different combinations. We never know what's good until we try it.
• Wrap lettuce, tomato and other veggies separately from the sandwich itself--they'll keep their crispness this way. Then assemble when you're at your venue.
• Have a mix-and-match sandwich basket--the variety will be fun for everyone.
• Create breadless sandwiches: Roll ham or turkey slices around a string cheese stick. Or bring a carton of ham, chick, or potato salad and when at your venue, plop a dollop of the salad on a slice of turkey or ham and roll up for a yummy breadless "wrap."
• Add an unusual cookie or bar--one you don't usually have at home. The surprise adds to the fun of the activity.

Now here's a fun recipe that makes a nice alternative to a cookie, that you might want to add to your weekend "Brown Bag Extravaganza!" Let me know if you take me up on this frugal weekend fun idea, and until next time, happy cook'n!

PEANUT BUTTER LOG (makes one 10-inch log or 1 dozen little logs)
1/2 C old fashioned peanut butter
2 1/2 - 4 Tbsp non-fat dry milk (I use powdered milk)
1/2 C raisins
1 Tbsp honey
Coconut, or chopped nuts, or sesame seeds to roll in (optional)

Blend peanut butter and honey. Mix in as much powdered milk as you need to make the mixture easy to handle and stiff. Knead in the raisins evenly along the dough as you form it into a one-inch thick, 10-inch log; roll in coconut, chopped nuts, or sesame seeds. Chill and slice. It can also be rolled out and cut with cookie cutters.

Smarter Eating!

Actress, Meryl Streep, has been quoted as saying, "The produce manager is more important to my children's health than the pediatrician." I would agree with her. Today there's just no debating it: we really ARE what we eat--much of degenerative diseases and other chronic illnesses can be prevented or aggressively minimized through our food choices. In other words, it's worth our while to engage in smarter eating!

I always have smarter eating in mind when scouring my recipes and favorite magazines. So when reading one of my Mary Jane's Farm magazines yesterday (see the Oct-Nov 2009 issue), I found a couple great recipes that really support smarter eating. They involved sweet potatoes and acorn squash. They both contain carotenoids that help stabilize blood sugar levels and lower insulin resistance. They're also chocked full of vitamins, minerals, trace elements, and fiber.

Both recipes are either made and baked or served in a cast iron skillet. Try these and let me know what you think--we're all in this together remember, so share your thoughts, tips, or your own healthy eating recipes. And until next time, happy cook'n!

SWEET POTATO BANANA MASH (serves 4)
3 medium sweet potatoes, peeled and cut into chunks
2 bananas, ripe or overripe
1/4 cup brown sugar
3 Tbsp butter, melted
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/2 tsp vanilla

Boil sweet potatoes in 2 qts water for about 20 min. In blender or food processor, combine all ingredients and mix well. (A large bowl and fork to mash everything together will work also.) And honey or maple syrup can be substituted for the brown sugar, or omit the sweetener completely. It's yummy either way. Spoon mixture into your cast-iron skillet for serving.

STUFFED ACORN SQUASH (serves 4)
2 acorn squash, halved and seeded
2 small sweet potatoes
1/2 lb ground Italian sausage
2 C water
1 C polenta
1 1/4 C milk (I substitute water--lactose intolerance dictates!)
2 Tbsp brown sugar
1/2 tsp salt
2 Tbsp butter
4 tsp maple syrup

Preheat oven to 350 degrees. Place squash halves face down in large glass baking dish with 1-inch water in the bottom. Pierce potatoes in several places with fork and wrap in foil. Bake squash for 45 min. and potatoes for 1 hr. Peel potatoes and mash with fork.

Meanwhile, cook sausage in small skillet; drain off fat and set aside. In large saucepan, bring water to boil. Add polenta, whisking continuously. Cook for 5 min; reduce heat to low. Add milk (or substitute with water); stir and cook for 5 min. Add potatoes, sausage, brown sugar, and salt to polenta; mix well.

Place squash halves in 10-inch cast-iron skillet and add 1/2 Tbsp butter and 1 Tbsp maple syrup to each one; spoon in polenta mixture and sprinkle cinnamon on top. Return to oven and bake for 15 min.

Prepare NOW and Cope Later!

What with world events, the increase in natural disasters, and the economic downturn, the folks in our neighborhood have been taking assertive steps to be more prepared in the event we might be visited with some sort of calamity.

Our neighborhood is likely similar to yours--folks are turning more to scratch cooking, gardening, and canning. I have some neighbors who have become avid quilters and are making extra bedding for their families.

It's not that we're "dooms-daying" or anything. We just sense the need to prepare NOW so we can cope later. And we're not hoarding--we're taking little steps, such as buying an extra can or two of tuna each week, a case of toilet paper instead of just a couple rolls, or stocking up on some candles, is what we're doing.

Even Dan and Kathy have noticed the "preparedness trend" and saw that folks could use a little organized help in becoming more prepared, so they partnered with some experts in this area and produced a great DVD to serve as a resource. And as I check the bookstores, there are more and more books on the subject as well.

One of the steps I'm taking is to learn how to use alternative cooking sources (sun-ovens, the rocket stove, and Dutch oven cooking). The wisdom in not being tied to electricity or gas aside, being able to create a meal via an alternative heat source is really fun. There's even talk in the neighborhood of holding an "Alternative Breakfast" some Saturday morning this summer. All food would be prepared using some sort of alternative cooking source (I don't think barbecues are going to count). Sounds cool, huh?

So how about you--are you sensing anything, or taking steps yourself to be more self-reliant and prepared? If you have ideas, tips, stories, or just want to talk about this, please comment. We'd love to have YOUR perspective--we're all in this together, remember, so let's help each other out. And until next time, happy cook'n!

NOW, here's a Dutch oven recipe I'm trying as soon as our weather permits (we dug a fire pit in our back yard). If you try it too, let's compare notes:

DUTCH OVEN STEW (serves 6)
1 lb ground beef
1/2 onion, chopped
2/3 C chopped mushrooms
2 C frozen corn
1 pkg (10 or 12 oz) wide noodles
1 can (28 oz) diced tomatoes
2 C shredded Cheddar cheese
Sea salt, to taste
Ground pepper, to taste

Brown ground beef in 5-qt Dutch oven or skillet with lid. Drain fat, if need be. Add onion, mushrooms, and corn. Season to taste with salt and pepper. Spread uncooked noodles evenly over top of ingredients. Sprinkle cheese evenly over noodles. Pour the entire can of tomatoes over all. Simmer, tightly covered, 1 hr, then let stand 3-5 min. before serving.

This is obviously stove-top directions. I will be checking the Dutch oven cookbook I just got to find out how to cook it in our fire pit. I know so far that successful Dutch oven cooking relies on how many charcoal briquettes are used, etc. I have a lot to learn between now and when I actually try this method out. But I'm excited and I'll report back on how this new cooking adventure is going.

Fresh Veggie Pizza to DIE For!

We live close to Robert Redford's Sundance Resort, so we go there from time to time for lunch. The beauty and ambiance of the place is world famous, but its food is almost legendary. The Sundance chefs place a strong emphasis on freshness, using local ingredients in their dishes. And they are masters at creating "feasts for the eyes." The presentation of the food at the Foundry Grill and the Tree Room are simply stunning.

Our latest lunch involved a fresh veggie pizza to DIE for. I couldn't get enough, and I left wishing I had the recipe for it. Well, funny how things work. It just so happened that in one of my Aunt Annie's Country Living magazines (July 1995), THERE WAS THE VERY RECIPE! I almost hyperventilated!

Now I haven't made it yet (I wanted to share this with you right away), but I intend to this coming weekend. So I can't vouch for how literal this recipe will translate into what we ate for lunch the other day. But let's give it a try and compare notes. In the meantime, if you have a restaurant recipe you think we ought to know about, please share--we're all in this together, remember, so let's spread the good stuff! And until our next visit, happy cook'n!

GARDEN-VEGETABLE PIZZA (serves 8)
Although this recipe involves a good deal of preparation, almost everything can be made ahead of time, including the individual pizza crusts. You can pre-bake the crusts and saute the vegetables early in the day, leaving just a little time for assembly and baking prior to serving.

Pizza crusts (recipe follows)
2 Tbsp extra virgin olive oil
1 small red onion, thinly sliced
1 small sweet green pepper, seeded and cut into thin strips
1 small sweet red pepper, seeded and cut into thin strips
1 Tbsp dried oregano leaves
1 small zucchini, cut into thin strips
3 1/2 oz fresh shiitake mushrooms, stems discarded and caps thinly sliced
2 cloves garlic, finely chopped
1/4 tsp salt
1/4 tsp ground black pepper
2 C shredded mozzarella cheese
4 plum (Roma) tomatoes, thinkly sliced
1 1/2 C grated Parmesan cheese
1/2 C crumbled blue cheese

Prepare pizza crusts and set aside on baking sheets; leave oven on. (If desired, crusts can be made several hours ahead and kept, covered, at room temperature; if this is done, heat oven to 400 degrees before proceeding with recipe.)

To make topping, in large skillet, heat 1 Tbsp oil over medium heat. Add onion, green and red peppers, and oreganp; saute 3 min.. Stir in zucchini and mushrooms; saute 5 min. Add garlic, salt, and pepper and cook 2 min. Remove heat and set aside.

To assemble pizzas, brush tops of crusts with some of the remaining olive oil. Sprinkle a layer of mozzarella on each crust, then top with tomato slices. Mound sauteed vegetables on top of tomatoes. Divide Parmesan and blue cheese among pizzas and bake 8-10 min. or until cheeses melt and brown lightly. Serve.

PIZZA CRUSTS:
3 C flour
1 pkg rapid-rising dry yeast
1 tsp salt
1 C very warm water (120-130 degrees)
2 Tbsp olive oil
1 Tbsp honey
Yellow cornmeal

In large bowl combine flour, yeast and salt. In 2-cup measuring cup or small bowl, mix together water, olive oil, and honey. Stir into flour mixture until blended and dough forms. Turn dough out onto lightly floured surface and knead 3 min. Wash, dry, and lightly oil mixing bowl. Place dough in oiled bowl, turning to bring oiled side up. Cover with clean cloth. Let dough rise in warm place, away from drafts, until double in size--about 1 hour. When dough has doubled, heat oven to 400 degrees. Lightly grease 2 large baking sheets and sprinkle each with cornmeal. Punch down dough and divid into 8 equal pieces. Roll each piece into a 6-inch round; place rounds on prepared sheets and bake 8-10 min. or just until lightly browned.

An EASY Weekend Meal

We've all got a lot to do this weekend (that's what the research says--people are slammed on weekends), so how about a recipe for an EASY and delicious meal--one we could eat at home or take with us if we have an outing planned?

I'm always on the lookout for just such meal ideas and recipes, and I found one in an ancient Southern Living Magazine my Aunt Annie had saved. It can be made fresh by stir-frying or be the answer to your leftovers. Give this a try and let me know what you think.

And speaking of letting me know what you think, please share YOUR tips, recipes, or suggestions for easy meals or uses for leftovers. We're all in this together, so let's help each other out. (I repeat this plea with every post because I know what can happen when folks work together--amazing things result due to the synergy that results!) And with that, have a great weekend, and happy cook'n!

OPEN-FACED PHILLY SANDWICHES (serves 2)
1 (8-inch) submarine rolls, unsliced
1/2 lb boneless round steak (or leftover steak, roast beef, etc.)
2 Tbsp Italian dressing
1/4 tsp diced crushed red pepper
2 Tbsp butter
1 large onion, thinly sliced
1 1/2 C fresh mushrooms
1 green bell pepper, cut into thin strips
1 clove garlic, pressed
2 slices provolone (or other) cheese

Make a 1 1/2- to 2-inch deep vertical cut around outside edge of each roll, leaving a 1/2-inch border. Remove tops of rolls, and discard. Hollow out about 1 1/2-inches of each bread roll, forming a boat (hence the name, submarine). Set boats aside.

Cut steak diagonally across grain into 1/8-inch strips; place in a small shallow bowl. Add dressing and crushed red pepper, tossing to coat; set aside. Melt butter in nonstick skillet over medium-high heat; add onion and mushrooms, and saute 15 min. or until onions are golden brown. Add bell pepper, and saute 8-10 min. or until bell pepper is tender. Add garlic, and saute 1 min. Remove mixture from skillet, and set aside.

Stir-fry steak mixture in skillet over medium-high heat 2-3 min. or until steak strips are no longer pink and have desired crispness. Fill bread boats evenly with layers of steak mixture and onion mixture; top with cheese. Broil, 5 1/2-inches from heat, 3 min. or until cheese is lightly browned.

NOW, what will make this recipe quick and EASY is going the left-overs route. Plan ahead earlier in the week so you have leftover beef, bell pepper strips, sauteed mushrooms, and already sliced onions. Your leftovers can then be stir-fried or just mixed together and microwaved for a couple minutes to heat through.

A Rhubarb Awakening!

Poor rhubarb, so misunderstood! To think that I used to be among those who would turn up their noses at these luscious, light-pink stalks. I became converted though, when a friend brought our family her rhubarb torte after the birth of one of my children. My taste buds met with much more than they bargained for, I'll tell you! It was love at first bite, and the beginning of my "Rhubarb Awakening!"

The Romans were the first to take the plant seriously. And eventually, rhubarb's popularity extended to Holland, Scandinavia, northern Germany, and Afghanistan, having always been a favorite ingredient in Siberia. Technically it is a vegetable, and that was how it was first used. But it's combination of high acidity and the American's ongoing penchant for sugar contributed to its being used in this country mainly as a dessert. In fact, talk to most cooks, and they'll tell you about their grandma's pie or crisp recipe that they use over and over.

I'm guessing you likely have a favorite strawberry-rhubarb pie or crisp recipe you consistently use, but please do try this aforementioned rhubarb torte recipe out. (And don't hesitate to share your favorite rhubarb recipe--we're all in this together, remember.) If you don't just love this rhubarb dessert, I owe ya a root beer! So until next time, happy cook'n!

RHUBARB TORTE
(Using fresh rhubarb straight from the garden really does make the difference between a good dessert and a truly memorable eating experience.)

1 C flour
8 Tbsp unsalted butter
5 Tbsp powdered sugar
2 large eggs, well beaten
1/4 tsp salt
3/4 tsp baking powder (I prefer non-aluminum, such as Rumford's)
3/4 C sugar
1 tsp vanilla
1 tsp grated lemon peel
3C finely minced or chopped rhubarb

Preheat oven to 350 degrees. Cream together the flour, butter and powdered sugar. Press into the bottom of a glass pie pan and bake for 10-12 min. Combine the remaining ingredients and spread over the crust. Return to the oven and bake 30 min. more, or until center has set. Serve warm, topped off with either vanilla ice cream of sweetened whipped cream (or both...what the heck!).

The TOP 10 Googled Foods of the Year!

According to Restaurants & Institutions, the top 10 most-Googled recipes of last year were:

1. Chili
2. Meatloaf
3. Cheesecake
4. Banana bread
5. Pancake
6. Salsa
7. Hummus
8. Lasagna
9. Apple pie
10. Meatball

This isn’t all that surprising, is it? Seems there are just standard foods we just gravitate to, and this list reflects that. Does it gibe with your own cooking-search behavior in 2009? Myself, searched for 4 out of the ten recipes—cheesecake, banana bread, salsa, and lasagna.

Salsa because I am planting 20 tomato plants this gardening season, with hopes and dreams of having enough tomatoes to put up my own salsa. Here you’ll see the recipe I plan to use. And since I have a LOT of apples (it’s the end of the fruit storage season and the beginning of a new one), I thought I’d make up a few pies. So here you’ll also see one of the apple pie recipes I plan to use.

If you have a recipe you could share in any of these categories, please do. I’d love to see what your best recipes are. We’re all in this together, remember, so let’s help each other out. No need reinventing the wheel, after all. And until next time, happy cook’n!

HOMEMADE TOMATO SALSA

4 large ripe tomatoes on the vine

1/2 white onion, finely chopped

1/4 cup coarsely chopped fresh cilantro

2 green onions, thinly sliced

2 chipotle chiles in adobo sauce, finely chopped

1 red jalapeno chile, seeded and finely chopped

1 garlic clove, finely chopped

juice of 1 lime

1 teaspoon red wine vinegar

2 tablespoons olive oil

Salt and freshly ground black pepper

Chop, dice, etc. Mix altogether and enjoy!

CARAMEL APPLE PIE TO DIE FOR

10 individually wrapped caramels

1/2 cup all-purpose flour

3/4 cup caramel ice cream topping

2/3 cup chopped pecans

1 teaspoon lemon juice

4 apples - peeled, cored and chopped

1 (9 inch) unbaked pie crust

Preheat oven to 350 degrees F (175 degrees C). Unwrap and cut caramel candy in half. In a large bowl, mix candy with flour. Stir in apples, ice cream topping, and lemon juice. Pour filling into pie crust and sprinkle with chopped pecans. Place in oven on a sheet of foil to catch the drips. Bake in preheated oven for 50 minutes, or until golden and bubbly.