Twice Baked Cauliflower (Keto!)

 It's been four five years now since I went keto and lost 25 pounds. I was religious about it, neither potatoes, pasta, nor white bread passed my lips for the first year. I eventually evolved into low carb, which also worked well. Most bets have been off for the past year, and I've slowly gained back about 8 pounds. NOT good--it doesn't seem like much, but it is, and it's made an uncomfortable difference.

Anyway, one of our family favorites, even for everyone else who is decidedly NOT keto, is twice baked cauliflower. That deems it worthy to be included here. I think I got this recipe from my mom and then passed it on to Peg, but I could have gotten it from Peg and passed it on to my mom. It's a total hit!

(Side note of zero relevance: I always say "caul-a-flower," but I always hear pronounced "caul-LEE-flower.") 

TWICE BAKED CAULIFLOWER

1 large head of cauliflower
2 T. butter
4 oz. cream cheese, cut into cubes
1/2 c. sour cream
1/4 c. green onions, minced
1/4 c. Parmesan cheese

Cut out stem and core from cauliflower, and cut into small pieces. Cook in a large pot of salted boiling water until tender. Drain well, add butter, and mash. Add cream cheese, sour cream, green onion, and parmesan cheese.

Place in lightly greased casserole dish, top with cheddar cheese, and bake in 350 oven covered for 20-25 mins., then uncover and bake for another 10 mins. until cheese is melted all the way.

1 c. grated sharp cheddar cheese

Summer Staple - McGowan's Favorite Baked Beans

Somewhat surprised to see this has never been posted here! I've been eating this at Robert's parents' house for more than 25 years. It was originally in the Sunset Barbeque Cookbook, the ORIGINAL one from the 1960s. I know that, because my parents had the same cookbook. When I make this recipe, I have to track it down in an old homemade cookbook that I created around the time Trevor was born, working part time, often with nothing better to do. So the recipe is moving here for posterity's sake, which makes me happy. I'm writing the recipe here as we make it, with comments re the original recipe following.

MCGOWAN'S FAVORITE BAKED BEANS

2 - 16 oz. cans pork and beans in tomato sauce
1/3 c. brown sugar
1/2 c. ketchup
1 t. dry mustard

Mix all well. Bake uncovered at 325 for 2-1/2 hours. Serves 6-8.

The original Sunset recipe calls for 3/4 c. brown sugar and 6 slices of bacon, chopped. No need to say why we've tweaked it!

Trevor's newest Hollandaise Sauce

This is our new love. We don't get it very often, for obvious reasons.  It's also hit or miss--you can't make it "pretty good."  Either it's fantastic or it's curdled.  There's nothing in between.

And then we found a foolproof method.  The very same day I brought home Pioneer Woman's newest cookbook, Trevor had watched her make hollandaise sauce on tv.

No cooking required.  No double boiler, no stirring.  No need to perfectly time the sauce with the cooking of the eggs.

EASY PEASY HOLLANDAISE

4 egg yolks
1 T. lemon juice
pinch cayenne
pinch salt
1 stick of butter

Place egg yolks, lemon juice, cayenne, and salt in food processor (or blender--whatever's easier to clean).

Heat butter on stove until hot and melted.

Process egg yolks for a few seconds until well mixed.  Open the top of the processor, and leave it turned on while you pour in the melted butter.  Continue processing for 30 seconds or so until thick.

Can be done at the last minute.

Recipes - Latin-inspired dinner

We've chosen Peruvian Roasted Chicken several times at Peruvian restaurants over the past six months or so. While this chicken didn't necessarily replicate what we've had, it was certainly easy and delicious, and we'll be making it again.


LATIN-INSPIRED ROASTED CHICKEN 

5 garlic cloves, peeled and finely chopped (I used jarred)
salt
 4-pound whole chicken
1 lemon, cut into quarters (I subbed bottled lemon juice)
3 T. white wine vinegar
2 T. white wine
2 T. oil
2 T. paprika
1-1/2 T. ground cumin
2 t. pepper
1/2 t. dried oregano

1. Using the flat side of the knife’s blade, scrape and chop and mash the garlic and 1/2 teaspoon of salt into a paste.

2. Pull off any excess fat surrounding the cavity of the chicken and discard it. Rinse and pat the chicken dry, inside and out, and place the chicken on a plate. Rub the chicken all over with 2 of the lemon quarters, then discard the lemon quarters.

3. Slip a finger under the chicken skin at the edge of the cavity and run it along the breasts and thighs to gently loosen the skin. Gently work a little of the garlic paste between the chicken skin and meat, being careful not to tear the skin and rubbing your hand along the surface of the skin to smooth the paste and push it past where you can reach with your hand.

4. In a small bowl, whisk together the vinegar, the wine, the oil, paprika, cumin, black pepper, and oregano. Place the chicken in a 2-gallon resealable bag and pour the marinade on top. Turn the bird several times to coat. Seal the bag or cover the chicken and refrigerate for 5 to 8 hours, turning the chicken once or twice if you think of it. (Marinade time was key!)

5. Preheat the oven to 425ºF. Adjust the oven rack to the middle position.

6. Transfer the chicken to a baking dish, roasting pan, or heavy frying pan, pouring the marinade into a small bowl and scraping any thick bits of spices that cling to the container into the bowl. Squeeze the 2 remaining lemon quarters into the cavity of the bird and toss the lemon quarters into the cavity. If desired, tie the legs together with kitchen string. Season the chicken all over with 1 teaspoon of salt.

7. Roast the bird in the oven for 15 minutes, then baste with some of the marinade. Reduce the heat to 375ºF and continue to roast, basting every 20 minutes with the marinade and the pan juices, for an hour. (I just basted at first 15 minutes only.) Discard the marinade. Then roast for 15 minutes more, for a total of 1 1/2 hours, until the juices of the chicken run clear when the thigh is pierced with a fork and an instant-read thermometer inserted into the thickest part of the thigh reads 165ºF (74°C). Allow the chicken to rest for a few minutes after you remove it from the oven.


SWEET CORN CAKES 

1 stick unsalted butter, softened
1/2 c. sugar
2 egg whites
3 egg yolks
8 oz. cream cheese, softened
8 oz. fresh white corn (about 2 cups), processed in food processor until very fine (I used one can of sweet yellow corn drained)
2 t. baking powder
2 T. flour

Grease bottom of 9" round pan, or use parchment paper. Preheat oven to 350.

Whip butter and sugar until creamy. Add eggs, one by one, and then add the cream cheese. Whip at high speed for five minutes. Stir in corn, baking powder, and flour.

Pour the batter in the pan and bake for 45 minutes or until the cake is lightly golden and firm. Remove from the oven and cool on a rack.


AVOCADO SALAD

Everyone liked this. It was reminiscent of guacamole, except that the avocado was not mashed.

3 avocados, cut into cubes
3/4 of a small red onion, very thinly sliced and soaked in ice water for 10 minutes to lessen its bite
3 T. finely chopped fresh cilantro leaves, or to taste
3 T. lime juice 3 T. olive oil
Coarse sea salt, to taste

Place avocado, onion, and cilantro in a bowl. In a separate bowl, blend lime, oil, and salt; pour over avocado mixture, toss gently, and serve.

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Original recipes found here and here. 

Recipe - Crockpot Teriyaki Chicken and Bok Choy Salad

This chicken immediately became a favorite of Holly and Trevor's.  It does not need to cook all day, and in fact will take on a mealy texture when it overcooks.  I found cooking at four hours was sufficient, no longer.

Crockpot Teriyaki Chicken


12 boneless skinless chicken thighs (about 3 pounds) (I've been boning and skinning my own)
1/3 c. sugar
3/4 c. soy sauce
6 T. vinegar
3/4 t. ground ginger
3/4 t. minced garlic
1/4 t. pepper
1-1/2 T. cornstarch
1-1/2 T. cold water
Hot cooked long grain rice

Place chicken in slow cooker.  In a large bowl, combine the sugar, soy sauce, cider vinegar, ginger, garlic and pepper.  Pour over chicken.  Cover and cook on low for 4 to 5 hours or until chicken is tender.  Remove chicken to a serving platter; break chicken up into smaller pieces while moving to platter, and then keep warm.  Place liquid in a saucepan and bring to a boil.  Combine cornstarch and water until smooth.  Gradually stir into liquid and stir until sauce is thickened.  Serve chicken with rice.


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Trevor's been seeing bok choy around, and I happened upon this recipe.  The bok choy was good, very similar to romaine lettuce, perhaps a little heartier but still mild tasting.  It's the first time we've ever eaten it, a good introduction.

Bok Choy Salad

1/2 c. red wine vinegar
1/2 cup olive oil (who uses this, I just sub regular canola)
1/4 c. sugar
1 T. soy sauce
1/4 c. butter or margarine
1/4 c. sliced almonds
1/4 c. sesame seeds
2 (3-oz.) packages of ramen noodles, crushed (I crush while in the packaging)
1 med. head of bok choy, chopped
3 green onions

Whisk together vinegar, oil, sugar, soy sauce for dressing; set aside. 

Melt butter on medium heat in small skillet.  Add crushed ramen noodles. Saute until golden brown; drain on paper towels.

Mix bok choy, green onions, and nuts in a large bowl.  Just before serving, add dressing, sprinkle with the noodle mixture, toss well, and serve cold.

(Original recipe called for twice as much sugar. The recipe calls for the nuts to cook with the noodles in the butter, but I didn't find that necessary.  The first time, I didn't have sesame seeds and instead doubled my almonds.  Another time, I used a mix of almonds, sunflower seeds, and sesame.)

 

Recipe -- Broccoli, Grape and Pasta Salad

From Southern Living Magazine, I found this somewhere online and made it at the last minute when friends came over this week. I doubled this recipe, which was a good thing. It was a huge hit!

BROCCOLI, GRAPE AND PASTA SALAD

8 oz. box of farfalle (bow-tie) pasta
1 lb. fresh broccoli
1 c. chopped cashews (original recipe called for pecans, but Trevor is allergic)
1/3 c. diced red onion
1 c. mayonnaise
1/3 c. sugar
1/3 c. red wine vinegar
1 t. salt
8 cooked bacon slices, crumbled
2 c. seedless red grapes, cut in half

Prepare pasta according to package directions. When cooked, place in colander and let cold water run over pasta to stop cooking.

Cut broccoli florets from stems and separate florets into small pieces (much smaller than bite-sized). Peel away tough outer layer of stems, and finely chop stems.  Put broccoli into large serving bowl with nuts and red onion.

Whisk together mayonnaise, sugar, vinegar and salt. Pour over pasta, stir, and chill until ready to serve. At last minute, stir in bacon and grapes.

Recipe -- Homemade Ranch Dressing

I really need to be making these simple things at home.  They are fifty times more healthy, not much more difficult than opening an envelope and mixing with mayo and milk, less expensive than buying at the store, and I always have the ingredients on hand.

RANCH DRESSING

1 c. lite mayonnaise
1/2 c. buttermilk* FOR SALAD DRESSING OR
                           1/2 c. sour cream FOR VEGETABLE DIP
1/2 t. dried chives
1/2 t. dried parsley
1/2 t. dried dill weed
1/4 t. garlic powder
1/4 t. onion powder (I sub dried onion flakes and grind in my mortar)
1/8 t. salt
1/8 t. black pepper

Whisk all. Chilling for 30 mins. before serving will give dressing time to thicken a bit.

*Buttermilk: put 1/2 T. vinegar in bottom of measuring cup. Add enough milk to total 1/2 c. Let sit five mins. before stirring and adding to recipe.

Recipes to note

I may not be blogging much, but I've been doing a ton of cooking. How can I remember all of these great recipes?

PINEAPPLE SALSA

Healthy, yummy, inexpensive--the perfect food!

2 c. chopped pineapple
1 c. chopped red and/or green pepper
1/2 c. chopped red onion (or plain, or whatever)
1/4 c. lemon juice
3 T. chopped cilantro (as if I could stop at three)
1 fresh jalapeno, seeded, finely chopped (I use jarred)

Blend all ingredients, and if you can stand to wait, let set in a bowl in fridge for 4-24 hours, stirring occasionally, to allow flavors to blend.

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NEVER Buy Pizza Sauce Again!

15 oz. can tomato sauce
6 oz. can tomato paste
1 T. ground oregano
1-1/2 t. dried minced garlic
1 t. paprika

In small bowl, mix tomato sauce and paste together until smooth. Stir in remaining ingredients.

Cooking School

Oh, I've been inspired!!

I've recently read two really great books, The Kitchen Counter Cooking School and The Sharper the Knife, the Less You Cry, both by Kathleen Flinn. They aren't cookbooks, and yet I feel like I've become a better cook practically overnight just by reading. During a mid-life crisis/job loss, Flinn decides to enroll in Cordon Bleu, and she shares her story in The Sharper Your Knife. Later, while living in Seattle, and again facing a job crisis, she begins giving cooking lessons to women who know virtually nothing about preparing (even remotely) healthy meals at home.

The first thing I did was subject my family to a taste test. Our regular table salt in one bowl, kosher salt in the other. The kosher salt won, hands down. What an unbelievable difference! The table salt clearly is only good for things like homemade playdoh (not that I make much of that anymore).

I've made this soup; easy, fast, and good. The meat, in particular, was delicious, and even the tomato bits were not bad.

Not-Really Minestrone Soup

1-1/2 lbs. lean beef, cut into bite sized cubes
2 T. oil
1 medium onion, chopped
1 large carrot, chopped
2 celery ribs, chopped
2 quarts beef stock
1 c. spaghetti sauce
4 cloves garlic, minced
14 oz. can of beans, drained
28 oz. can tomatoes, undrained
1 T. dried mixed Italian herbs
1 bay leaf
1 can mixed vegetables
1 c. elbow macaroni
grated parmesan cheese

The beauty of this recipe is in its adaptability. What do you have in your pantry and fridge? All the fresh vegetables? Some? Substitute something else, or skip what you don't have. What kind of beans do you like? White? Navy? Kidney? Something else? How about tomatoes? Try fire-roasted, or diced, or Italian style. Nothing labeled "Italian herbs"? Toss in a variety of oregano, basil, thyme, etc. Don't have canned mixed vegetables? How about frozen? What pasta can you use up, instead of macaroni?

Directions:

In a large Dutch oven, sear the meat in oil over high heat until very brown. Remove meat from pan; pour off excess fat. Add onions, carrots, celery, and cook until tender, stirring around the bottom and edges of the pan. Add the stock, browned meat, spaghetti sauce, garlic, beans, tomatoes, herbs and a few grinds of fresh pepper. Bring to a boil, skimming if necessary, then cover and reduce heat to simmer for about two hours. Skim and stir occasionally. Add more water if needed during cooking. Add the vegetables and the macaroni and cook another half hour. Check seasonings, adding Tabasco and pepper to taste. Sprinkle with a bit of parmesan atop each bowl.

Serves 8-10.
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She also included a recipe for no-knead bread. I found a similar one that I could specifically make in my new cast iron Dutch oven. I don't consider myself a baker, and I'm particularly not a bread baker. Although this requires little effort (even less for me, since Trevor did all of the measuring/mixing), it takes time. The dough must rise overnight. I'm making this again, later today.

No-Knead Artisan Style Bread

3 c. regular flour
1 t. active dry yeast
2 t. salt (Kosher, you'd better believe it!)
1-2/3 c. warm water (110 degrees)
Optional herbs: 1 t. chopped fresh rosemary and/or thyme and/or sage

Combine the flour, yeast, and salt in a large bowl and mix to combine. Add the water and herbs, if using, and mix well. The dough will be very sticky and shaggy-looking. Cover the bowl with plastic wrap and set aside at room temperature for 18 to 24 hours.

Generously flour a work surface. The dough will have risen and will be covered in bubbles. Transfer the dough to the work surface and dust it with flour. Fold the dough in half, and then form the dough into a ball by stretching and tucking the edges of the dough underneath the ball.

Liberally flour a kitchen towel (do not use terrycloth). Place the dough ball on the floured towel. Cover with another floured towel. Let the dough rise for about two hours.

Preheat an oven to 450. Place a lidded Dutch oven or deep heavy duty casserole dish (with lid) into the oven to preheat.

Carefully remove the hot baking dish from the oven. Remove the lid and gently turn the dough ball into the ungreased baking dish, seam-side up; shake the dish so the dough is more evenly distributed.

Cover and bake for 30 minutes. Remove the lid and bake until the crust is golden brown, 15 to 20 minutes. Remove the loaf from the baking dish and let it cool on a rack before slicing.

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These were fun and entertaining books, fun reads that really taught me simple cooking basics. These books have impacted our family. As I type, Robert's beef noodle soup is on the stove cooking. He's searched for years for the best way to get the flavor from the bones--this time, he's roasted them in the oven prior to simmering, based on recommendations from Flinn's books. I'm so encouraged!

Recent recipes

Potato Skins

That classic bar food at home!!

8 large baking potatoes, baked
1/4 c. + 2 T. oil
2 T. grated Parmesan cheese
1 t. salt
1/2 t. garlic powder
1/2 t. paprika
1/2 t. pepper
1/2 lb. bacon, cooked and crumbled
2 c. cheddar cheese, shredded
sour cream
green onion, sliced

Cut potatoes in half lengthwise; scoop out pulp, leaving a 1/4-in. shell (save pulp for another use). Place potato skins on a greased baking sheet. Combine oil, parmesan cheese, salt, garlic powder, paprika and pepper; brush over insides of potatoes, turn over, and brush on outside (this lets any extra oil drip out of the inside). Bake right-side up at 475 degrees F for 7 minutes; turn upside down. Bake until crisp, about 7 minutes more. Sprinkle bacon and cheddar cheese inside skins. Bake 2 minutes longer or until the cheese is melted. Top with sour cream and onions. Serve immediately.

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Basic Chicken Salad

Who knew it was really this easy?

1/2 c. mayonnaise
1 T. lemon juice
1/4 t. pepper
2 c. chopped, cooked chicken meat
1/2 c. almonds (or other nuts)
1 stalk celery, chopped

Mix all together; if possible, chill for several hours to let flavors blend.

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Chocolate Pecan Pie

Trevor's friend Kurt made this for our Thanksgiving dinner. I love pecans, I'm not wild about pecan pie, but this was delicious!

9" unbaked pie crust
3 eggs
2/3 c. sugar
1/2 t. salt
1/3 c. margarine, melted (uh, what's wrong with butter???)
1 c. light corn syrup
1 c. pecan halves
1-1/2 c. semisweet chocolate chips

Preheat oven to 375. Beat eggs, sugar, salt, margarine, and syrup with hand beater. Stir in pecans and chocolate chips. Pour into pie shell. Bake until set, 40-50 mins. Cool.

Click here to see additional comments about this recipe.

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CROCK POT MASHED POTATOES

A bit misleading, as they are first cooked on the stove and then kept warm in the crockpot. But they were terrifically easy to make ahead, some of the lightest, fluffiest potatoes I've ever had! I hope I remember to make these for every holiday, whether or not we have company. It was so nice to get them done and out of the way!

5 lbs. potatoes
3 cubes chicken bouillon
8 oz. carton of sour cream
8 oz. brick of cream cheese (I used light)
1 stick of butter (relax, people, it's the HOLIDAYS)
salt/pepper to taste

Boil potatoes as usual, tossing the bouillon cubes in the water as it boils. The recipe says to save some of the cooking water when the potatoes are drained.

Mash potatoes with sour cream and cream cheese, adding reserved water if necessary.

Transfer to crock pot, cover, and cook on low for 2-3 hours. Just before serving, stir in butter and season with salt and pepper to taste.

Recipe: Cucumber tomato salad

Cucumber Tomato Salad

A simple, pretty, and delicious addition to any meal, and it's very forgiving--use whatever ingredients you have on hand, in whatever proportions appeal to you.

2 medium tomatoes, sliced and quartered (takes me a few seconds to picture that)
1 large cucumber, peeled and sliced
4 green onions, chopped
1 T. sugar
1 t. salt
3/4 c. cider vinegar*
1/4 c. water*

In a bowl, combine the tomato, cucumber, onions. Combine the dressing ingredients, whisking well to blend in sugar. Pour over tomato mixture and chill.

I mix this in a big ziplock bag, turning occasionally. I find that it's best served ICE cold, so I will set the bag in a bowl of ice for a while before serving.

Recipes and more

We went out to Lynchburg on Sunday night to hear an overview of recent missions trips the church has sponsored this year. There were teams from Russia, Haiti, and of course Holly's team from Peru. It was a wonderful evening. I wish that it were closer, that we could be an active part of this church.

There was a potluck, and I brought two pretty fabulous dishes. I first made this dip a week ago to bring to dinner with friends. It's versatile, a dip, a filling, a topping. There was a salsa contest last night, and even though it's not quite "salsa," I entered it. (Not that it won.) I'm not sure what exactly to call it. It's super easy to make, and the recipe makes a lot. It was enough for ten of us last weekend.

NO NAME DIP

1 15 oz. can black beans, rinsed and drained
1 15 oz. can pinto beans, rinsed and drained
1 15 oz. can white corn, rinsed and drained
2 oz. (half a small can) of chopped green chiles, undrained
1/2 jalapeno, seeded and finely chopped
1 red bell pepper, seeded and finely chopped (or sub yellow, orange or green)
1/2 small red onion, finely chopped
1/2 bunch cilantro leaves, finely chopped
2 t. garlic, chopped
1/4 c. rice vinegar
1/4 c. oil
2-1/2 T. sugar
1 avocado, optional

Mix beans, corn, green and jalapeno chiles, bell pepper, onion and cilantro in a large bowl.

Mix vinegar, oil and sugar in a glass measuring cup. Microwave until boiling, stir to dissolve sugar. Cool dressing, pour over bean mixture, toss well.

Preparing ahead of time will allow flavors to blend. Just before serving, dice avocado and add to bean mix.

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I also brought a dessert. I chose a new recipe, based on its online ratings, inexpensive ingredients, and ease in pulling together. This went over very well. Friends commented on it, not knowing I'd brought it, and then asked for the recipe. We're going to another potluck picnic next week, and I'm planning to make this again.

SOPAPILLA CHEESECAKE DESSERT

2 pkgs. cream cheese (I always use reduced fat; you could easily substitute no fat), softened
1 c. sugar
2 t. vanilla
2 cans/tubes crescent rolls
3/4 c. sugar
1 t. cinnamon
1/2 c. butter, softened in microwave
1/4 c. honey

Grease a 9x13 baking dish.

In small bowl, beat cream cheese, 1 c. sugar, and vanilla until smooth.

Unroll the first tube of crescent rolls. If you unroll the whole thing, it will be about the size of your baking dish. Unroll it into the baking dish, press seams together with your fingers so crust will cover the whole bottom of the pan. This is somewhat forgiving. I didn't find that the rolls unrolled evenly, but it worked out.

(The directions state to unroll the tube on a cutting board and use a rolling pin to shape it into a 9x13 rectangle. I started out trying that, but it seemed too complicated.)

Spread cream cheese mixture over this first crust. Top with second unrolled tube of crescent rolls.

Mix softened butter, 3/4 c. sugar, and cinnamon, and spread over top of crust.

Bake in 350 oven for 35-50 mins. until center is set when you jiggle the pan. Mine took 50 mins.

Remove from oven, drizzle with honey, and let cool before cutting. Serves 12; I cut mine small for potluck and made 40 squares.

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And one more thing I've been making lately is a Chipotle-styled rice. The waiting is the hardest part, but it's what makes the recipe what it is.

CHIPOTLE-STYLE CILANTRO LIME RICE

1 T. oil
1 c. long grain white rice (or whatever's on hand)
2 c. water
1-1/2 to 2 T. lime juice
2 t. fresh cilantro, finely chopped
1/2 t. salt

Saute the rice in the oil until almost translucent. Add water; bring to a boil. As soon as the water begins to boil, turn heat to low.

Simmer, covered, for 15-20 mins. until all water is absorbed.

Turn off heat. DON'T PEEK. LEAVE IT COVERED for 30 minutes. This is what makes the rice fluffy. You won’t be happy with yourself if you don’t do this. Be patient!

Remove lid. Mix salt and lime juice together until salt is dissolved. Pour over rice. Add in cilantro. Fluff with fork.

We've been cooking

And I'm not talking about heat.

Robert, Trevor, and I keep seeing Cuban Sandwiches pop up. Robert came up with his own variation.

CUBAN SANDWICHES
deli turkey
deli ham
swiss cheese
dill pickle chips
pickled jalapeno slices
homemade garlic mayo*
sub rolls

Put sandwiches together. Spread thin layer of softened margarine or butter on top and bottom sides of roll. Fry in pan on stove over medium low heat, putting another heavy pan on top of sandwich to smoosh the whole thing down (think sandwich press here). When lightly browned, turn sandwich and brown on other side.

*To make homemade garlic mayo: Put 1/2 c. chopped garlic in a bowl. Add 1 T. mayonnaise; let set overnight. Okay, I exaggerated a bit, but the way Robert's been going through garlic, I wouldn't be terribly surprised.

These were delicious. Holly was skeptical but ended up having seconds.
turkey ham garlic mayo mustard swiss pickles jalapenos


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HOMEMADE DONUTS

Robert's long wanted to make donuts, from scratch, in a deep-fryer, the whole nine yards. It did not sound so great to me: hugely messy, hugely greasy, and besides, we don't have a deep fryer. I found this recipe for homemade donuts online, and I surprised everyone by making them before anyone even knew what was going on. From the time I began gathering ingredients to the finished plate of donuts was less than 15 minutes. They were delicious. I am not sure how long they will hold up--but that doesn't matter, who can keep from eating these all right away.

I'm just linking to the recipe. The photos were very helpful to me the first time around.

Amended:  I changed the topping though.  The melted butter turned the granulated sugar into an unappealing goo.  Instead, I made a quick glaze with 1.5 cups powdered sugar, 1/2 t. vanilla, and 1/4 c. water.  (Cinnamon optional; I omitted it.) I dunked the doughnuts in this glaze and let them sit for 5-10 mins. to set.  There was enough glaze to double dunk (or one on each side) one tube of biscuits.  I just love when my family thinks I'm so wonderful to feed them such delicious food!

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From the same cookbook as the donuts above, and my new favorite macaroni and cheese recipe, comes this gem. I was thinking it'd make a cool summer dinner, and while that didn't quite pan out (pun, haha), it was a huge hit. It's also healthy, quick, and made great leftovers.

CHICKEN LETTUCE WRAPS

3 lbs. boneless skinless chicken breasts--can be cooked/leftovers, or raw
8oz. pkg. of mushrooms, finely chopped
3 green onions, finely chopped
2 cans water chestnuts, finely chopped
3 T. brown sugar
6 T. soy sauce
hoisin sauce
chopped peanuts
rice sticks and oil to cook them in
head of lettuce (iceberg or romaine) to serve them in

If the chicken is not cooked, prepare chicken by sauteeing, poaching, microwaving, etc., and dice into small pieces. Set aside.

Pour a small bit of oil into saute pan and cook mushroom and onion. Add soy sauce and brown sugar, stirring to mix. Add water chestnuts and chicken. Remove from burner when mixture is heated through.

Rice Sticks:

Prepare per package directions. You'll have to pull off a small amount of rice sticks and cook a small amount at a time. They do not cut, tear, or anything else, and if you cook too much at one time, you will have uncooked, inedible noodles in the middle. For a great video, check out the original recipe, and go almost halfway down the page.

To assemble: place a small amount of chicken mixture in center of lettuce leaf. Top with rice sticks, chopped peanuts, and hoisin sauce. Wrap the lettuce around it as well as you can. You'll thank me, I already know.


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Last, but not least, I was looking for a quick and yummy addition to dinner last night and found this homemade bean dip recipe. It's got to be healthy--black beans and a few spices, and I'm totally convinced that tortilla chips count as a whole grain.

HOMEMADE BLACK BEAN DIP / HUMMUS

1 can black beans, rinsed and drained
1/2 t. apple cider vinegar
2-1/2 t. balsamic vinegar (I'm sure it wouldn't be ruined if you just used 1 T. of either vinegar)
1-1/2 T. ketchup (this was pretty ketchup-y; next time, I'll cut it down to 1 T.)
1/4 t. salt
1/4 t. onion powder (I substituted dried minced onion)
1/4 t. chili powder

Combine all in food processor; pulse until creamy. Add water to thin if necessary (I used 1 T.). Serve at room temp.

Recipe - Macaroni and Cheese

And no, this does not include a blue box!

I've tried a variety of homemade mac and cheese recipes over the years: healthy ones that no one else liked, creamy ones with odd textures, homemade ones that were greasy, gross and complicated. Sometimes it's good not to give up.

This was a great find in a delicious cookbook written by a blogger. It's an easy, easy recipe to make, and it's one of those few foods that I could eat every day. There's a wait list at the library for this book, so I'm back in line, waiting to read it again--and try more recipes!

Baked Macaroni and Cheese

16 oz. box of uncooked macaroni (about 2-1/2 cups)
2 1/2 T. flour
1 1/4 t. salt
pepper to taste (I use about a teaspoon)
4 T. margarine
3 c. shredded cheddar cheese
1 c. milk

Cook pasta until tender, drain. Mix all dry ingredients together, set aside. Spray oven safe bowl or dish with cooking spray. Place half of macaroni inside. Sprinkle half of the flour mixture over top and top with half of the margarine, sliced into small slices. Sprinkle 1 1/2 cups cheese over. Repeat. Pour milk over all. Cover with foil and bake at 350 for thirty five minutes. Remove foil, bake an additional ten minutes. Serve hot.

Recipe - Cheesy Garlic Bread

Our new favorite. Who needs a main dish?

1 loaf of French bread, any style
1/4 c. butter, melted
1/2 c. parmesan cheese, grated
1T. dried onion
6 cloves of garlic, smashed
1 c. mozzarella, shredded
1 c. mayonnaise

Slice bread vertically into 1/2" or so slices, and slide the bread, still in loaf shape, onto a double thickness of aluminum foil. Mix remaining ingredients together. Keeping the loaf shape, spread some of the cheese mix onto one side of each slice of bread. Wrap up with aluminum foil, pressing to ensure loaf keeps its shape.

Bake in 350 oven for 30 mins. until cheese has melted.

*Easier alternative: Slice loaf in half. Spread half of mixture onto each half. Place cheese side up on a pan, and broil until cheese is bubbly and beginning to brown. Let set for a few minutes before slicing.

Recipe -- Make Ahead Turkey Gravy

I abhor store bought gravy. I am not that great at making turkey gravy, and most turkey holidays turn into last minute panics over what I may or may not be doing with gravy. This was the perfect solution--homemade, foolproof, and even made ahead of time.

The only thing I'll do differently next year is check out Alton Brown's turkey recipe, or any other option that cooks the turkey at a higher temp for a shorter amount of time. We'd planned to go to the movies yesterday, but the timing didn't work out with the four hour turkey.

Make Ahead Turkey Gravy

1 T. oil
reserved turkey neck and giblets, minus the liver (too strong!)
1 onion, chopped
4 c. low sodium chicken broth
2 c. water
4 sprigs fresh thyme (didn't have, so I skipped)
1 bay leaf (had, but I skipped)
4 T. butter
6 T. flour
salt and pepper (forgot to use and didn't miss)

Heat oil in large pot (that you'd use for spaghetti) over medium high heat and brown giblets and neck for five minutes. Add onion and cook until softened, about 3 mins. Reduce heat to low, cover, and simmer for 20 mins.

Turn heat back to high, add chicken broth and water, scrape pan bottom, and bring to boil. Reduce heat to low, add herbs, simmer 30 mins., skimming if needed (what? skim what? there was nothing to skim).

Pour broth through fine mesh strainer. Discard whatever is left in strainer. Broth can be made in advance and refrigerated for two days.

Melt butter in large pot (I used the same pot) over medium heat. Whisk in flour. Cook, whisking constantly, until honey-colored and fragrant, about 4 mins.

Add broth to roux, a little at a time, whisking in each addition. Simmer, whisking constantly, until thickened, about 5 mins. Set aside, covered, until turkey is done (or can refrigerate for an additional day).

Directions say: Scrape up bits in roasting pan and pour drippings into fat separator.

What I did: Pour drippings into big measuring cup and scooped off top layer as best I could.

Reheat gravy and add drippings. Simmer for two mins. until thickened. (I was concerned that gravy might be thin, so I added only about 1 cup of drippings. The gravy was not super thick but also not runny.) Season with salt and pepper; serve with turkey.

This was a huge hit. Everything with dinner was perfect, and this was definitely one of the winners.

Recipe -- (favorite) Spinach Salad

I'm finally caught up on posting recipes, yay!

Many, many, (many, many) years ago, my mom sent me a lovely set of cookbooks from the Palo Alto Junior League. Flipping through these books today, reading my penciled in notes alongside the recipes, brings back a flood of memories from years past.

SPINACH SALAD

1 bag of spinach, cleaned
5-6 slices of bacon
3 T. bacon drippings from above bacon
2 T. orange juice
2 T. cider vinegar
2 T. currant jelly (in a pinch, I'll use raspberry or grape)
1/3 to 1/2 c. sliced almonds

Place spinach in salad bowl. Fry bacon until crisp; drain on paper towels and reserve 3 T. drippings in the pan. Add orange juice, vinegar, and jelly to skillet. Just before serving, whisk and bring to a boil, then pour over spinach. Toss with bacon and almonds.

You can also add sliced mushrooms, shredded cheese, chopped hard cooked egg, croutons, etc.

Trevor's recipe for Potato Wedges

My lovely boy made these a few weeks ago. It was a wonderful addition to our dinner, even more appreciated as I was working that day and wouldn't have had time to make them when I got home.

POTATO WEDGES

4 medium baking potatoes
1 T. oil
1/4 t. garlic powder
1/4 t. salt or seasoned salt
1/4 t. pepper

Cut each potato into 8-12 wedges. Place in a ziplock-style freezer bag. Add remaining ingredients; toss to coat. Arrange in a single layer on a 15x10 baking pan coated with cooking spray. Bake at 400-425 degrees for 20 mins.; turn and bake another 20 min. until done.

Recipe -- Garlic Bread

Does that seem like an odd recipe to post? Isn't garlic bread easy? What we really like are the ooey, gooey ones with loads of cheese, garlic, chili powder, butter, mayonnaise. For obvious reasons, I've avoided making those for several years. (Oh, that makes me sad!)

In looking for something a little more healthful, I came across this. I didn't feel like I was serving a heart attack on a plate, and everyone scarfed it up. It was simple to make, and I can guess we'll be eating this often.

GARLIC BREAD

4 cloves of garlic, crushed (next time, I'm using 6!)
3 T. butter
3 T. oil
1 loaf crusty bread, split
3 T. grated Parmesan cheese, optional
chopped fresh parsley, optional (do most people really have this on hand? I don't.)

Combine garlic, butter and oil in a microwave safe dish or in a small saucepan. Heat garlic and butter and oil in microwave for 1 minute or in a small pot over moderate-low heat for 3 minutes until melted.

Toast split bread under broiler. Remove bread when it is toasted golden brown in color. Brush bread liberally with garlic oil. Sprinkle with cheese, if using, and parsley. If you added cheese, return to broiler and brown 30 seconds. Cut into chunks and serve.

Hmm. I wonder if I can eat the leftovers before breakfast while everyone's still sleeping . . .

Recipe -- Rice and Shrimp Salad with Corn

An easy, light dinner, my mom shared this recipe with me several years ago. It's been perfect for our hot summer, and it's quite healthy.

1 lb. bag of cooked, frozen shrimp, patted dry
1 c. medium salsa
2 T. oil
5 T. lime juice
1/2 t. cumin
1/4 t. salt
pepper to taste
4 c. cooked white rice
1 can corn, drained
1 red bell pepper, seeded and minced
2 medium green onions, thinly sliced
1/2 c. pimento-stuffed green onion, sliced
2 T. minced cilantro or parsley

Combine salsa, oil, lime juice, cumin, salt, pepper. Spoon a couple of tablespoons over the shrimp and refrigerate while preparing the rest of the salad.
salad.

Combine the cooked rice, corn, red pepper, green onion, olives, cilantro. Stir in the salsa dressing and the shrimp. Refrigerate until ready to serve.

If you don't have time to chill the rice beforehand, this is fine served at room temp. It also makes great leftovers.