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.