Cooking from Scratch is now on facebook! Click here to check it out!
Saturday, February 21, 2015
I am always looking for new and delicious (and easy to make) side dishes. We love diverse ethnic seasonings from around the world, so I am also always looking for ways to include those favorite flavors in our everyday meals. Here is a perfect example of that attempt being very successful.
I saw a picture in a magazine in the last few months that inspired me. It had cauliflower and peas, and the cauliflower had a gorgeous yellow hue. Its flavor profile was close to one I had in my mind, but it had a whole bunch of ingredients I don't typically have on hand. I knew the flavor I wanted, but I wasn't quite sure how to get there (I had tried a similar dish with much less success once before). I wandered through a handful of cookbooks without really getting any closer to where I wanted to be. Suddenly, it dawned on me that the flavor I was thinking of (I suppose because of the peas and the obvious Indian spice inspiration) was the filling one finds in many samosas! I was off! I have a recipe for potato and pea samosa filling that I love and I simply adapted that here. The result was fantastic! What a delightful change of pace, and so tasty and beautiful, too.
Samosa Inspired Cauliflower
Yield: 4 servings
2 TBS vegetable oil
1 cup diced onion
1 head cauliflower, cut up
2 tsp grated ginger
2 tsp spice mix (see below)
3 TBS water
1 cup frozen peas
salt, to taste
1 tsp coriander
1 tsp garam masala
1 tsp cumin
1/4 tsp turmeric
1/8 tsp cayenne (or more, if you like spice)
Mix the spices together and set aside. Prepare the onion and cauliflower and then heat a medium skillet or Dutch oven over medium to medium-high heat. Add the oil, let it heat, and then cook the onion until soft and gently browned. Add the cauliflower, the ginger, 2 teaspoons of the spice mix, and the water and cook, covered, until the cauliflower is just tender (5-10 minutes). Remove the cover and add the frozen peas. Let heat through. Season with salt to taste. Serve immediately.
Sunday, November 23, 2014
Can someone please tell me how the heck it is already the week of Thanksgiving? If you were to ask me what time it felt like, I might say mid-September. Huh. Thanksgiving's really this week? I guess maybe I should start planning my meal. At least this year I only have a modest gathering of people to cook for. Last year, now that was another story. I had great intentions of posting more about it at the time, but it was tricky enough making dinner for twelve with a nine month old, let alone posting about it, but it's all about the planning. Even when you don't have a baby, it's all about the planning.
Let me show you what I mean by planning. The first step, obviously, is to decide what (and how much) you're going to make. This was my menu last year. At the top, you can see the appetizers that I wanted to make. Then you can see the main meal, followed by dessert. I smoked the turkey on my Weber grill. Because I had never done it before, I smoked a test turkey a couple of weeks before Thanksgiving. It worked pretty well and, hopefully, I can share how I did that with you this week, too. I always have great intentions of posting holiday appropriate recipes in a timely manner, but... well, you can see that it doesn't always happen.
After I made the menu (and the requisite grocery list), the next step was to come up with my timing planning. When preparing food for large meals such as this, I always try to prepare as much as I can in advance, especially when a lot of the work is limited to nap time. As you can see, I started the Friday prior with making the bread, which I was planning to use in the stuffing.
As you can see, as I finished tasked, I crossed them off... usually, I'm not sure why the name card cookies task isn't crossed off, since I did get them done. You can also see that I allow for some changes as I go as well. Note that I switched a couple tasks between Monday and Tuesday. Flexibility is the name of the game when preparing large, complex meals. Another important thing to point out is my oven plan at the bottom of the page. When you only have one oven (or even two) with many items needing to be baked, this step is essential. If I plan on having more than one item in at the same time, I make sure the dishes that I plan on having the items in will, in fact, all fit in the oven at the same time. There's nothing worse than planning so well only to be foiled by dishes that won't fit!!
And then, because turkey day itself is always crazy, especially if people are showing up early in the day, I make sure to have a timeline for the day of. Not only is it important to think through the logistics of how it will all work ahead of time, I find it critical to have a list to keep me from forgetting things the day of.
As I mentioned, my meal this year is quite a bit simpler. Thank goodness, since I've only just planned my menu. Since I'm a traditionalist, it's very similar to what I make every year. The big change is that, this year, I'm not baking up a whole turkey. I'm going to stuff a turkey breast and roll it up into a roulade. If I can find the meat in the store, I would like to also roast some turkey legs and thighs to be able to serve some dark meat (and help make gravy), but we'll have to see how the grocery stores are around here! I plan on making/prepping almost everything ahead of time, so Thursday, hopefully, will be relaxed and festive. That's my favorite kind of Thanksgiving!
Thursday, November 20, 2014
I know I updated my original bran muffin recipe not that long ago... and I love that recipe. I really do. I love that there is no refined sugar in it. I love the rich flavor from using only date sugar to sweeten them. But you know what? Date sugar is expensive!!! That recipe calls for more than a cup of the stuff, and as I started making these muffins more and more (they're really tasty!), I found I was spending a fortune on date sugar.
So, I went back and decided to see if I could modify them a bit to maintain the flavor that I loved in this new version without breaking the bank. I think I did it, well - geeze - I know I did, because I make this new recipe all the time. These muffins are my new go-to breakfast. The half a cup of date sugar the recipe now calls for is enough to make them really yummy without making me go through ridiculous amounts of the stuff.
Incidentally, since I have moved away from the "big city," I've had to start buying my date sugar online. I've been really pleased with the NOW Real Food brand date sugar. It's very dry and powdery (which can lead to a crazy cloud of it in my kitchen), but I no longer have to sift the stuff and get out a sledge hammer to break up the clumps, which I kind of like.
If you like moist and rich, sweet but not cloying muffins, you'll love these! They are full of dietary fiber (a back of the envelope calculation suggests each muffin has over 3 grams of dietary fiber) which is an important part of a healthy diet. Sometimes you can have your cake and eat it too!
Bran Muffins - Perfected!
Yield: 12 standard-sized muffins
1/4 cup canola oil
1 TBS honey
3 TBS molasses
1/4 cup brown sugar
1/2 tsp vanilla
2/3 cup buttermilk
1/2 cup wheat bran
1 cup whole wheat flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp cinnamon
1/4 cup wheat germ
1/2 cup date sugar
1/2 cup chopped dates (optional)
Preheat your oven to 375 degrees. In a medium bowl, combine the first group of ingredients. The bran in included with the wet ingredients so that it has time to soak up some liquid and soften. This helps the texture of the final product. Let this bowl sit while you prepare the rest of the ingredients.
In a separate bowl, mix together the second batch of ingredients. Stir together. If adding the chopped dates, mix those in as well so that they are covered with flour. This step helps to keep them from sinking to the bottom of the batter. Add the dry ingredients to the wet and stir just until mixed. Line a muffin tin with papers and scoop approximately 1/4 of a cup into each paper. I use a #16 disher (blue) flat filled. If you want, sprinkle the tops of the muffins with some turbinado sugar and/or wheat bran. Bake in the preheated oven for 18-22 minutes or until they are gently browned.
Monday, November 17, 2014
Here's a dish that may sound a little odd but tastes super great. To be honest, it was one of those "let's clean out the fridge" dinners that turned into a smashing success. The combination of flavors was just right and the bison really puts it over the top. Now, you could make this with ground beef, I suppose, but why would you (well, yeah, bison costs a lot more, but other than that)? The good news is that bison not only has a heartier flavor, it is healthier for you! Unlike beef, bison has minimal saturated fat and trans fat. Who'd a thunk it? Those big behemoths are packing around some good meat! I absolutely love the savoriness of the bison in this dish. Such a winner!
Yield: 4 servings
1 lb ground bison
1 large onion, thinly sliced
1 pint baby bella mushrooms, coarsely chopped
2 cups zucchini, thickly sliced/chunked
1 1/2 cups steamed butternut squash chunks
1 TBS minced garlic
1 tsp seasoned salt, or to taste
Heat a large non-stick skillet over medium to medium-high heat. Brown the bison meat until it is cooked through. Drain the bison onto large a paper towel lined plate or bowl, reserving a tablespoon of the drippings in the pan. If your bison was really lean, you can add a small drizzle of oil to the pan. Let the pan heat back up over medium-high heat and add the onions. Cook, stirring occasionally until they are tender through and slightly browned. Remove the paper towel from the drained bison and put the onions in with the meat.
Return the pan to the heat and repeat the saute process separately for the remaining main ingredients, the mushrooms, zucchini, and squash. If you try to saute them all together, they will just steam and you won't develop the full range of flavor. For each ingredient, cook over medium-high heat until they are browned and tender through. Add to the bowl/plate and continue with the next item. When all items are cooked, add the garlic to the pan, stirring briefly. Then return all items to the pan to heat together. Add the seasoned salt to taste and then serve!
Wednesday, November 5, 2014
I always love taking a tried and true recipe and giving it a little twist to end up with something that has a whole new feel to it. In this case, I took my favorite chocolate cake (the only chocolate cake in the world, as far as I'm concerned) and instead of making my usual decadent and rich chocolate frosting, I whipped together a batch of raspbery whipped cream. Making raspberry whipped cream is absolutely no more difficult than making regular stabilized whipped cream, but it ends up with a lovely pink hue and a delicate touch of raspberry flavor. What I love about this version is that it has a lighter feel and is fresh and beautiful looking when topped with a ring of fresh raspberries. Be sure to use stabilized whipped cream for this application so that it keeps for a few days without weeping and deflating.
Raspberry Chocolate Cake
Yield: 1 two layer 9 inch cake
1 recipe for Audrey's Chocolate Cake, baked in two 9-inch round pans
Double recipe of Stabilized Whipped Cream
1 pint fresh raspberries, mashed with a fork
8-10 large, fresh raspberries for decorating
Let the cake cool completely before assembling. When ready to put the cake together, make the double batch of stabilized whipped cream. Once it reaches stiff peaks, gently stir in the mashed raspberries. Place one cake round on a plate and spoon half of the whipped cream on it. Spread the whipped cream evenly to the edges. Gently place the second cake on top and spoon the remaining whipped cream on top of it. Spread to the edges. Place fresh raspberries, upside down, at even intervals around the edge of the cake. Keep refrigerated until ready to serve. Will keep, refrigerated, for two to three days.
Tuesday, November 4, 2014
I can't tell you how excited I am to finally be posting this recipe. I've only been working on it for five years now!! While every batch has always turned out good, I was having trouble standardizing the recipe. There were a couple of batches that ended up with jelling issues, either too jelled or not jelled enough, but I think I've got it perfected now. This marmalade has a wonderful blend of sweet and tart. I absolutely adore the bits of orange peel in it; they are tender and sweet with a citrus bite. There is no bitterness here!! I often just eat it straight out of the jar, but it's good for other things too. It's an important part of my favorite sandwich (Chicken and Herb Cheese Panini). It could easily take the place of straight-up cranberry sauce at your holiday table this year. And it is absolutely gorgeous! Make it for gifts; no one will be disappointed!
The first step is to prepare the peel. You need about 8 average sized naval oranges. Use a peeler to remove all the skin on each orange. Then slice the peel into thin strips. Place in a bowl and cover with cool water. Soak the peel for ten minutes and then drain.
The next step is to cook the peel. Place it in a small sauce pan with the apple juice and sugar and simmer until the peel is soft and translucent, about an hour.
Then add the dried cranberries so they can soak up the syrup as well, This helps to keep them from floating in the final jam. Let them cook with the peel for 20-30 minutes. I especially love the dried cranberries in this jam because they hold their shape and have such a nice chewy texture.
In a separate pot, cook the fresh (or frozen) cranberries with sugar and a small amount of water. Cook until they are split and nice and soft. Cool slightly and then press through a sieve. We want the flavor of the berries without all the seeds of skins.
Lastly, supreme the oranges (that's where you peel and then cut the sections out of the membrane) and cut the flesh into small pieces. You do not want all the excess juice, just the flesh cut in pieces. Cook these pieces in a large pot with sugar until it comes to a boil, and then continue boiling for 3-5 minutes.
The last step is to put all the pieces together. Add the peel mixture and the sieved cranberries to the cooked orange and stir. Bring to a hard boil and add the liquid pectin packet. Return to a hard boil and boil one minute. Let sit five minutes before ladling into half-pint jars, leaving 1/4 inch head space. Process in a water bath canner for 8 minutes. Remove from the heat and let the jars sit in the water for five minutes before removing, otherwise they may ooze and weep.
Yield: approx 7 half-pint jars
1 1/2 cup firm-packed orange peel
3/4 cup apple juice
1 cup sugar
1 cup dried, sweetened cranberries
Use a peeler to remove the peel from approximately 8 average sized oranges. Slice into short, thin strips. Soak the peel in a bowl of water for ten minutes and then drain. Then simmer in a small sauce pan with the apple juice and sugar until soft and translucent, about an hour. Add the dried cranberries and let cook another 30 minutes. Set aside.
1 bag of cranberries (fresh or frozen)
1/4 cup water
1 cup sugar
Cook the cranberries, water, and sugar together until they split and are soft and then pass the mixture through a sieve to remove the seeds and skins. Set aside.
1 cup chopped, supremed orange sections
2 cups sugar
Supreme the peeled oranges (cut off the skin and cut out the sections from the membrane) and then cut the sections into small pieces. In a large pot, add the orange sections and sugar and cook until boiling, and then continue to cook for 3-5 minutes.
1 pouch liquid pectin
At this point, add all three components together. Add the peel/dried cranberry mixture and the sieved mixture to the hot orange sections. Stir together and bring to a boil. Add the pouch of pectin and return to a boil. Boil hard for one minute. Let mixture sit five minutes before ladling into prepared half-pint jars. Leave a 1/4 inch head space and process in a water bath canner for 8 minutes. At the end of the processing time, remove canner from heat and let the jars sit in the water for five minutes before removing (this helps keep them from oozing). Note that this jam may take 24 hours to fully jell.
If you need more guidance on canning basics, see my Canning 101 post.
Friday, September 26, 2014
This is one of those posts that I actually feel a little strange posting. I mean, it seems so simple; who would need a blog post about it? Well, you know, sometimes, the simplest things are the ones you overlook the longest. I freeze my waffles and favorite pancakes for a super fast, toaster ready breakfast, but I was never sure whether it would work for French toast. I suspected it would, but I never seemed to get around to giving it a test drive.
But just like with waffles and pancakes, which are - in my mind - absolutely horrible when bought at the store, store bought frozen French toast makes me cringe. Yes, I've actually tried it. Bleck! So, a couple of weeks ago, I had two leftover slices of French toast, and I thought, "What the heck!?!" I put them in a bag in the freezer, and about a week later, I pulled them out, stuck them straight in the toaster, and enjoyed French toast that tasted fresh made with absolutely no work!!!! I'm hooked now! This morning, I made made an ten extra slices to put in the freezer. I love a wholesome, filling breakfast out of the toaster. It just makes me day.
And just in case you're curious, here's how I make French toast: I basically mix one egg with about a tablespoon of (preferably whole) milk for each slice I plan on cooking. Be sure to whisk the eggs a bit before adding the milk; they're a lot easier to break up that way. Add a dash of salt, a dash of cinnamon, and a tiny dash of nutmeg. That's it! I dip each slice for about 10-20 seconds on each side. Cook over medium heat on a non-stick griddle with just the barest hint of butter. I melt a little butter on the griddle and then wipe the whole thing down with a paper towel. I don't like fried French toast any more than I like fried pancakes! Be sure to cool the slices completely before bagging and sticking in the freezer. Whola! Freezer french toast that actually tastes good.
Tuesday, September 16, 2014
Necessity is definitely the mother of invention... especially when it comes to recipe development! I started making these about a year ago when my boy started eating solid foods. I wanted a soft meatball that was mild and yet flavorful, low in salt, froze well, and was quick and easy to make. I initially only made them for him; I would make a batch and immediately freeze them, pulling a couple out as needed. But as time went on, I found I was snacking on them so much when I made them that maybe I should try making them for our dinner as a family. They are certainly tasty enough for anyone to enjoy! As I said, they are quick and easy to make and they freeze very well, so you can make a big batch and store them in the freezer for those days when you've forgotten to make a dinner plan.
Yield: 24 meatballs (using #40 disher)
1 lb ground chicken
3 slices fresh wheat bread crumbs (prepare in food processor)
1 bunch green onions (green tops only), sliced
OR 1/4 cup dried minced onions and 2 TBS dried parsley
1/8 tsp garlic powder
1/8 tsp ground thyme
1/8 tsp ground sage
1/8 tsp ground rosemary
1/3 cup milk
1 whole egg
1/2 tsp salt (optional)
2-3 cups unsalted or reduced sodium chicken broth or stock
Mix all ingredients except the broth together in a bowl. Pour the stock into a shallow saute pan. Heat to a boil. Using a #40 disher, drop meatballs into the hot broth. Cover and reduce heat to a simmer. Cook for ten minutes. Remove from the broth and let cool before freezing or serve immediately.
Saturday, September 13, 2014
It may not look like much, but this simple, humble, quick dessert is just fabulous! It seriously takes only five minutes to put together, and you can easily enjoy it's super fresh fruit flavor all year round. It uses frozen blueberries and raspberry freezer jam, both of which taste like they were just picked (especially if you freeze your own blueberries during the summer season).
Basically, you mix about a tablespoon of raspberry freezer jam with around one cup of frozen blueberries. Stir to ensure each berry is covered with the jam. In a separate bowl, beat about two tablespoons of heavy whipping cream with a teaspoon of sugar and a few drops of vanilla until it is thickened but not whipped. It should still pour. Pour the thickened cream over the frozen berries and top with a little lemon zest. That's it! Serve immediately.
My favorite part of this dish is that the cream starts to freeze a little bit from the cold berries, invoking images of ice cream. It's really quite delicious... and did I mention it takes less than five minutes?
Saturday, August 9, 2014
Greetings from muggy Middle Georgia! We're all moved in now and I'm trying to re-acclimate to this nasty, stifling weather. We've actually had some decent weather since we've been here, but the last week was not a part of that. This week, we've seen heat indexes in the triple-digit-teens. Yay! Despite not being super happy about being back in the muggy south (no offense, I'm really a desert girl at heart!), it sure is nice to unpack somewhere and know we're going to be there for a while. After three moves in less than two years, knowing we'll be here three years is really a blessing. I've unpacked everything! I'm planning on hanging things on the walls! We're buying living room furniture!! Gasp! It's so exciting.
As for cooking, well, unpacking and getting set up in a new place with an 18 month old running around has kept me from experimenting too much in the kitchen lately. I'm ready to get back into the really fun scratch stuff (although I have already canned some peaches and some rosemary-peach freezer jam; we are in Georgia, after all). The nice thing about scratch cooking is that it doesn't have to be complex or time consuming to make. Take this stew, for instance. It is super fast and full of convenience but is all homemade. Again, it doesn't have to be hard to be wholesome and delicious. We love it around here; I can make it in less than thirty minutes (and I don't have to remember to set anything out to thaw!) and it's a favorite of us all, toddler included! Tonight he ate his entire bowl and quite a bit of mine.
The only warning I'll throw out there is that you really will want to use unsalted stock in this stew because there are so many salty ingredients in it. I typically only add the barest hint of a dash of salt at the end and it is plenty seasoned. Avoiding overly salted soup is one of the main reasons I make my own!
Easy Chicken Chile
Yield: 4 servings
1 tsp oil
1 cup diced onions (about 1 medium)
1 tsp minced garlic (about 1 large clove)
2 small cans mild green chiles, drained (4-4.5 oz each)
4 cups unsalted chicken stock/broth
1 (12.5 oz approx) can chunk chicken, with broth
1 1/2 tsp cumin
1/2 cup whole milk
6 TBS flour
1 (15 oz) can Cannellini beans
1 1/2 cup Monterrey Jack cheese
Heat the oil in a soup pot over medium heat. Sweat the onions and garlic until the onions are transluscent. Add the chiles, broth, chicken, and cumin. Bring to a boil and then reduce to a simmer. Cook until the onions are tender. Make a slurry of the milk and flour. Add the mixture to the soup and stir immediately. Continue stirring until the soup thickens. Reduce the heat to warm and add the beans and cheese. Stir until the cheese is melted and is no longer visible. Serve and enjoy!