Quote for the day...

"Books are the quietest and most constant of friends; they are the most accessible and wisest of counselors, and the most patient of teachers." 

—Charles Eliot
 
 
Do you have a certain book that comes to mind when you read that? For me, the immediate answer is To Kill a Mockingbird. I re-read it every year or two and am always amazed anew by the beauty and horror of the story that Harper Lee created...

Breakfast for Dinner

For much of the day on Sunday I was seeing tweets from various people talking about waffles, syrup, and all the wonders of comfort breakfast food. The Pavlovian response, of course, was waffles for dinner on Sunday night. I thought I was going to make a cornmeal waffle when I started trolling the internet for recipes, but then I came across a recipe for Sunrise Wholegrain Waffles from Kate in the Kitchen.

These are filled with a hodgepodge of goodness and health. Oat and rye flour join the standard white (although I think next time I’m going to try using wheat instead). Flax-seed and cornmeal combine with the flour mix to produce a delicious, crispy waffle.

To up the protein content and avoid using syrup I opted to top the waffles with Chobani pineapple Greek yogurt and a mix of tropical fruits. Delicious!

BTW, I highly recommend you follow Kate's blog. She is nothing short of incredible...

Breakfast... The Best Meal of the Day!

Breakfast is my favorite meal to eat out. It’s also my favorite to make at home. At least it is when it consists of more than just a quickly downed bowl of cereal or a container of yogurt. Usually to meet that criterion it has to be a weekend breakfast, since I am about as far from a morning person as you’ll find and barely manage to down a glass of juice before I need to run out the door or risk being late for work.

Because I need to be vigilant about getting an ample amount of protein consumed daily, breakfasts like pancakes and waffles have become a rare treat. Instead I search out or try to create interesting egg and cheese combinations (sometimes throwing in a bit of bacon or sausage for added variety). This Cheddar & Green Chile dish is adapted from a recipe I’ve had hanging around for at least a few years. I know the original came from a Rachel Ray magazine, which I had a subscription to the first year it was published… so I’m guessing this is from about 4 years ago. Of course it was torn out and saved, so I can’t give any more credit than that.

I made a few adjustments to the ingredients which are already reflected in the recipe below. The one change I made that is not reflected is that instead of the 8” square pan called for, I used one of my favorite pieces of stoneware: a 7” round deep dish baker, resulting in a deeper, denser casserole. The original recipe also says it serves 4. That may be true if it’s the only thing you’re serving, but how often does that really happen?

I made this on Sunday for brunch and have been bringing individual slices to work every day since for breakfast. I’ll have my last slice tomorrow morning. It’s been delicious every day, so know that it reheats well…

Enjoy!

Cheddar & Green Chile Egg Bake

5 large eggs, beaten

1 cup cottage cheese

1/2 cup shredded cheddar cheese

1 – 4 oz. can diced green chilies, drained

1/4 cup flour

1/2 tsp. baking powder

2 Tbsp melted butter

1/2 tsp. salt

1/4 tsp. ground black pepper

Preheat oven to 350 degrees. Spray an 8 inch square baking dish with nonstick cooking spray.

In a medium bowl whisk together the eggs, cottage cheese, cheddar cheese, chilies, flour, baking power, melted butter, salt, and pepper. Pour into the prepared dish and bake until set, about 35 minutes.

Makes 5-6 servings.

A Better Grilled Cheese Sandwich & Tomato Soup

When it comes to quick and easy comfort food there isn’t much that can beat a good grilled cheese sandwich and some homemade creamy tomato soup.

I’ve been craving a grilled cheese sandwich for a couple of days and finally got the chance to make one tonight for dinner. But I decided to upscale it a bit and used brie cheese. And really, doesn’t brie make everything better?

In addition to craving grilled cheese, my sweet tooth was kicking in. So to kill two birds… my sandwich also included some thinly sliced Honeycrisp apples and was built on a base of cranberry-walnut bread. Then for good measure I added some thinly sliced Virginia ham. It was a warm, melty-gooey goodness of sweet, salty, crisp, and tart. Darned near heaven...

Apple Brie Grilled Cheese

To make one sandwich:

2 slices cranberry-walnut bread (or your high quality crusty bread of choice)

1-2 thin slices deli Virginia ham

1/2 a small Honeycrisp apple, thinly sliced

Enough slices of brie cheese (rind removed) to fill your bread

Butter

Place brie on one slice of bread. Layer the apple slices and ham on top of the cheese. Butter the outside of the bread and place in a frying pan over medium-low heat. Grill one side until golden brown and toasty; flip. Grill the second side until golden, and the cheese is melted.

If you don’t like your cheese to ooze out of the sandwich, remove from the pan and let sit for a minute or two before cutting & plating. Enjoy!

 

The soup recipe is a tomato basil soup from the My Kitchen, My Sanctuary blog. 

I made the soup this past fall when I still had some remnant fresh tomatoes and basil from the garden to use up. I wisely froze a few containers for later quick-meal use. That first taste – a flash burst of fresh tomato flavor – was like summer coming to life again, a very welcome feeling during these long winter days than seem to never end. Really, is there anything that says summer to your taste buds more succinctly than fresh, ripe tomatoes? It was a perfect remedy for a cold winter night…

Slow Cooker Oatmeal

Slow Cooker Oatmeal: A Tale of Two Recipes

On cold winter mornings, can there be a better (healthy) breakfast than thick, creamy, warm oatmeal? And even better when it’s ready and waiting for you when you wake up!

Confession: I am not a morning person, so even knowing the importance of a good breakfast I have a hard time fitting it in as I’m rushing to get out the door for work. My solution is that I bring breakfast with me and eat while clearing the email that accumulated overnight.  Because I need high protein meals, this usually ends up being two hard boiled eggs (cooked and peeled on the weekend and waiting for me in the refrigerator, as another morning time saver), or one of the following oatmeal recipes with a scoop of protein powder mixed into the individual serving. 

If I’m making either of them for consumption throughout the week, I don’t do the finishing steps at the time I make the oatmeal, opting to either forgo the fruit or – if I’m efficient enough on a given morning – throwing it into the container with the oatmeal as I’m running out the door.

Both of these recipes were torn from long gone and forgotten magazines, so I’m sorry that I can’t give proper credit. I’m posting them sans photo as well since I haven’t gotten a good picture of either one and I’ve had some recent requests to share the recipes.

Hmmm… maybe I should put some on to cook before I go to bed tonight. It is supposed to be cold and snowy tomorrow morning. A good morning for oatmeal, right?

Enjoy! And let me know which one you like better...

Recipe #1: Overnight Apple-Cinnamon Oatmeal

4 cups water

1-1/2 cups apple juice

1 cup steel-cut oats

1/2 cup regular barley (NOT quick cooking)

1 tsp. cinnamon

1/2 tsp. grated fresh ginger or 1/4 tsp. ground ginger

1/4 tsp. salt

1/4 cup brown sugar

1/3 cup toasted pecans, coarsely chopped

2 medium apples, coarsely chopped

Honey & Milk (optional – for serving)

Line a 3-1/2 or 4 quart slow cooker with a disposable slow cooker liner. In the slow cooker, combine water, apple juice, oats, barley, cinnamon, ginger, and salt.  Cover and cook on the low setting for 6 to 7 hours.

Before serving, stir in brown sugar. Top with pecans and apples. Serve with honey and milk.

Makes 8 servings.

Each serving: 218 cal, 5 g fat (0 g saturated fat), 81 mg sodium, 40 g carb, 5 g fiber, 5 g protein.

Recipe #2: Fruited Barley Oatmeal Porridge

1/2 cup regular barley (NOT quick cooking)

1/2 cup steel-cut oats

1/4 cup chopped dried apricots

1/3 cup brown sugar

1/2 tsp. salt

4-1/2 cups water

1/2 tsp. vanilla

1/4 tsp. cinnamon

Pinch of ground cardamom (scant 1/8 tsp.)

1-1/2 cup fresh blueberries

Milk (optional)

Coat slow cooker with nonstick spray, or line with slow cooker liner. Combine barley, oats, apricots, sugar, salt, and water in slow cooker. Cook on low overnight, or for 6 to 8 hours.

Before serving, stir the porridge, incorporating the thick buildup along the sides of the pot. Stir in the vanilla, cinnamon, cardamom, and blueberries. If desired, top each serving with milk.

Makes 6 servings.

Each serving: 192 cal, 5 g protein, 1 g fat(0 g sat fat), 44 g carb, 5 g fiber, 199 mg sodium.

 

Italian Sprinkle Cookies

Over the past couple of weeks I’ve been so busy with baking Christmas cookies that I’ve neglected my intention of posting about some of them.  On the day of the big December storm (storm - part 1, Dec. 11th) I spent the entire day in the kitchen and did manage to tweet some pictures and comments about my activities. A couple of friends asked specifically for this recipe, so I thought I’d better get it written up to share. Better late than never, right?

 I’ve seen recipes for these Italian Sprinkle Cookies in numerous cookbooks and magazines over the years and have always been intrigued by them. The comments that accompany the recipe always have a variation on the theme of “they take some effort, but are worth it.” I didn’t feel that they were an inordinate amount of work, but they do necessitate some good timing – get those sprinkles on the top of the cookies quickly or they won’t stick. That glaze dries fast! 

The cookies have a mild flavor that intensifies as they sit, which I believe is why the instructions tell you to let them rest for 24 hours before storing them. I did a taste test as soon as they were cool and wasn't too impressed. When I tasted them again the following day the flavor had improved and deepened dramatically. They've got a simple, uncomplicated flavor.

This particular version of the recipe comes from Taste of Home’s Christmas Cookies (2003) pull-out recipe card book, one of those little gems found at grocery store cash register counters everywhere. It was a great purchase, as I’ve made and enjoyed numerous treats from it…

Hope you enjoy these too!

For some reason I can't change the orientation of the picture, so tip your head to the right...

Italian Sprinkle Cookies

6 eggs

5 cups flour

2 cups powdered sugar

2 Tbsp + 1-1/2 tsp baking powder

1 cup shortening, melted

1 Tbsp almond extract

1-1/2 tsp lemon extract

Glaze:

1/2 cup warm milk

1 tsp almond extract

1 tsp vanilla extract

3-3/4 cups (1 pound) powdered sugar

Colored sprinkles

Using a heavy-duty/stand electric mixer on high speed, beat eggs until light and foamy, about 5 minutes.  Set aside.

In another mixing bowl, stir together flour, sugar, and baking powder; gradually add shortening and extracts until a bead-like texture forms.  Gradually add beaten eggs. (Note: dough will be stiff and sticky, and the flower/shortening beads will not all dissolve or incorporate into the dough – think of it much like a pie crust where these will become flaky pockets in the finished product.)

Roll dough into 3/4 inch balls and place on ungreased, parchment lined baking sheets. Bake at 350 degrees for 12 minutes, or until the bottoms just begin to brown slightly (the tops should not brown though).

To make glaze, combine milk and extracts in a large bowl. Add powdered sugar and whisk until smooth.

As soon as the cookies are out of the oven, immerse them two or three at a time into the glaze; remove with a slotted spoon and place on wire rack to drain and cool. Quickly, while glaze is still wet, top with sprinkles.

Let dry 24 hours before storing in airtight containers.  Makes about 9 dozen cookies.

Five Simple Rules to be Happy

Nice to remember not only during the holiday season, but all year through. I actually have these posted at my desk where I can see them every day. The challenge is to not overlook them or let them become invisible...

1. Free your heart from hatred
2. Free your mind from worries
3. Live simply
4. Give more
5. Expect less

Mom's Sugar Cookies

It can’t be Christmas without ____

Do you have one cookie (or other treat) that it just can not be Christmas without? The one that screams out to you, “It’s here!"?

As much as I love to bake this time of year – and even better, love to try out new recipes – the one that must make an appearance is my mom’s sugar cookie recipe. 

This is not one of those rolled, cut out, and then slathered in icing sugar cookies (although I can appreciate those as well…). These cookies are delicate, buttery, lighter than air, and melt-in-your-mouth delicious. The only decoration they require is a pressing of red or green colored sugar before they’re baked.

Make these. You won’t regret it… and neither will your family and friends. If you choose to share. You might not. They’re that good. Luckily this recipe makes a pretty big batch, so go ahead. Share. ‘Tis the season, after all.

One warning though: they’re also to-die-for delicious straight from the freezer - some in my family even claim that they're better frozen! So freezing them won’t deter you from eating the whole batch before you know it.

Let me know what you think… and enjoy!

Mom's Sugar Cookies

1 cup powdered sugar

1 cup white sugar

2 eggs

1 cup vegetable oil

1 cup butter

1 tsp. cream of tartar

1 tsp. vanilla

1 tsp. salt

1 tsp. baking soda

4 1/2 cups flour

In a large mixing bowl, beat together powdered and white sugar, eggs, oil, and butter until light and creamy.  In a separate bowl sift together flour, soda, salt, and cream of tartar.  Add to creamed mixture. Add vanilla. Beat until well combined.  Refrigerate dough for at least two hours.

Roll dough in 1” balls and place two inches apart on ungreased baking sheets. Flatten each ball with a drinking glass (or other flat, smooth item) that has been dipped in sugar to approximately 1/4” high.  Bake at 350°F for 10-12 minutes until just set and barely starting to brown. Let cool on baking sheet for a minute or two before moving to a wire rack to cool completely.

Turkey, Tortellini & Spinach Soup

Turkey, Turkey Everywhere!

That’s how it always feels to me in the days following Thanksgiving anyway… like everywhere you look there’s leftover turkey. Yesterday I finally used up the last of the holiday bird in a Turkey, Tortellini & Spinach soup. 

The original recipe from epicurious.com used watercress instead of spinach, and didn’t include any other veggies in the finished product, so of course I modified it to fit my taste. The original recipe also calls for using the turkey meat from the carcass you’ve now cooked a second time while making the stock in the finished soup. I have always found that after making the stock all the flavor has been “sucked” out of the meat so choose not to re-use it, instead using additional meat that has not been used in making the stock.

We liked it; hope you do too.

  

Turkey, Tortellini & Spinach Soup

For the stock:

5 quarts (20 cups) water

Turkey carcass, broken into large pieces (I used only the wings & thighs/legs)

1 carrot, sliced

2 ribs celery, sliced

1 onion, quartered

1 bay leaf

1/2 tsp. dried thyme

4 sprigs parsley

1 tsp. fennel seeds

In a large stockpot combine above ingredients. Simmer, uncovered, for 2 hours.  Strain the stock through a mesh sieve into a large bowl, discarding the solids.

For the soup:

1 Tbsp. olive oil

2 carrots, sliced

2 ribs celery, sliced

1 medium onion, diced

Stock from above

2 cups finely diced cooked turkey

1 – 10 oz. package refrigerated cheese tortellini

Salt & pepper to taste

4 cups coarsely chopped fresh spinach

In your large stockpot sauté the carrots, celery, and onion in olive oil until tender. Add stock and diced turkey to the pot and bring to a boil. Add tortellini, salt & pepper, and reduce to a simmer. Simmer just until the tortellini is tender, about 6 minutes. Add spinach and cook for an additional minute. Serve and enjoy!

Pumpkin Butter

After the Halloween Jack-O-Lanterns were all carved, lit, and composted I still had four pumpkins left that required some kind of attention. After gutting them I roasted the seeds and baked/ pureed the flesh. Most of the puree was measured into freezer bags and stacked in the freezer to be used through the winter (the first one will come out later this week for the requisite Thanksgiving pumpkin pie), but some was used to make a batch of pumpkin butter.

No, there is no butter – or even margarine – involved. This is totally fat-free (although definitely not calorie free).

Not familiar with pumpkin butter? I’ve found that most people aren’t, and when I say that it’s similar to apple butter it’s a toss up if I’ll get a blank look or comprehension. I next describe it as a pureed fruit spread – kind of a cross between jam and jelly – and usually the look of comprehension dawns. Pumpkin butter is awesome on toast, pancakes, and even spooned over vanilla ice cream.

The original recipe my mom had was cut from the Pioneer Press in the early 80s. I remember spending days in the kitchen with her cooking up batch after batch that we’d preserve and give as gifts. Alas… that recipe was lost a few years back, and every fall since I’ve been searching for a comparable one with no luck. This year I tried melding a few different recipes and came up with the recipe here. It’s pretty close to my memory, and my mom thought it was really good. I don’t have the equipment to go through the whole preserving process anymore, but instead divided it into freezer containers. Oh, and as it still makes a great gift, I’m continuing to share it with friends too…

Spicy Pumpkin Butter

1 - 29 oz. can of pumpkin puree (or fresh pureed pumpkin)

1 1/2 cups apple juice

1 tsp. ground ginger

1/2 tsp. ground cloves

1 1/2 cups white sugar

1 tsp. ground cinnamon

1 tsp. ground nutmeg

Combine pumpkin, apple juice, spices and sugar in a large saucepan; stir well. Bring mixture to a boil. Reduce heat and simmer for 1 hour or more, until thickened to desired consistency, stirring frequently.

Cool and refrigerate. It should keep in the refrigerator for about one month. Enjoy!

My Favorite Quote Today...

From Patti Smith, in her speech accepting the National Book Award for non-fiction last night:

"There is nothing more beautiful in our material world than the book."

Mushroom & Barley Soup

Since I promised this recipe to a friend I thought I'd make it the first post so I can finally get it shared with her. The original version comes from the 3 Books in 1 Crock-Pot cookbook, which has a whole bunch of awesome recipes. I've made a few changes to the recipe (because after all, a recipe is only a suggestion!), most notably doing half button and half crimini mushrooms instead of just buttons. I have made it with just crimini as well and there didn't seem to be much of a difference so I do the half & half just to save a few pennies at the grocery store. I'm loving slow cooker cooking more and more - and winter is really a perfect time to utilize this versatile kitchen appliance.

Be warned on this one though - the smell that fills the house is so good that you'll be salivating long before it's time to eat. This soup is so hearty that even the meat lovers in my family didn't miss it - and actually didn't even notice that it was meatless. Score one for me. Add some nice crusty bread and you're good to go!

Don't judge the soup by the quality of my photo...

Mushroom & Barley Soup

9 cups chicken or vegetable broth (I like to use half low sodium)

1 – 8 oz package sliced fresh button mushrooms

1 – 8 oz package sliced fresh crimini mushrooms

1 large onion, chopped

3 large carrots, peeled & diced

3 stalks celery, diced

1/2 cup uncooked pearl barley (I like thick soup so would make it a generous 1/2 cup)

1/2 oz dried porcini mushrooms, broken into pieces

3 cloves garlic, minced

1 tsp salt (if desired)

1/2 tsp dried thyme

1/2 tsp black pepper

Combine all ingredients in slow cooker and stir until well blended.  Cover; cook on low for 4-6 hours.

Makes 8 servings.

Enjoy!