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

Frito Pie

 How many times over the years have Robert, Holly, or Trevor texted me, asking for the Frito Pie recipe? (A lot.) Until now, I've had to find a link to an obscure Sunset Magazine page, but that changes today!

SUNSET MAGAZINE FAMOUS FRITO PIE RECIPE

2 lbs. ground beef
1 T. garlic powder
1 t. salt
2 T. flour
15 oz. can of black (or kidney) beans, drained, rinsed
3 T. chile powder
------
Fritos (Chili Cheese, please!)
finely diced onion
shredded cheddar cheese
shredded lettuce
diced tomato
and sour cream!

In a fry pan over medium high heat, stir ground beef, garlic powder, and salt until beef is crumbly and browned, about 8 minutes. Sprinkle flour over cooked meat and stir in well, so the flour absorbs the fat. Add 2 cups of water, beans, and chile powder. Stir and cook until mixture boils and thickens, about another 8 minutes.

Lay out Fritos in a bowl, top with meat mixture and your preferred toppings.

Serves 6-8.

Too Fun to Not Post

From May 17, 2024 Journal of the San Juan Islands--we're super proud of our mom/grandma/great-gma!!

Please join us in celebrating Linn Motko, honored as the Volunteer of the Month for May 2024 by the Animal Protection Society – Friday Harbor!

Linn’s journey with APS-FH began a year ago, as she stepped into the role of a devoted volunteer, bringing with her a treasure trove of experiences and a heart brimming with compassion. From leading Girl Scout troops to offering her helping hands in hospitals, her altruistic spirit knows no bounds. Linn’s experience helping animals actually began before her time at APS-FH at an animal shelter in Santa Clara, CA, where she played a vital role in low-cost spay/neuter program.

Her fondness for dogs, particularly German Shepherds, has been a lifelong passion stemming from her experiences in raising and showing them. At APS-FH, she selflessly devotes her time as a dedicated dog walker braving all weather conditions with unwavering commitment.

Yet, it is Linn’s dedication to forming genuine connections with the dogs under care that truly sets her apart. By choosing to focus her attention on a select few during her weekly shifts, she epitomizes the essence of quality over quantity, enriching both their lives and her own.

Linn’s impact at our shelter extends beyond her duties as a dog walker. Her infectious humor, coupled with her impeccable fashion sense, uplifts the spirits of everyone she encounters. Her reliability, commitment, and positive attitude are the cornerstones of her presence at APS-FH, symbolized by her iconic red hat, which has become synonymous with her playful spirit.

In Linn, we find not just a volunteer, but a shining example of boundless compassion. As we celebrate her contributions this month, let us remember that it is individuals like Linn who inspire us to make a difference, one wagging tail at a time.

Thank you, Linn, for all that you do. You are truly an invaluable member of our APS-FH family. Congratulations on being named Volunteer of the Month!

Spaghetti with Mizithra Cheese - The Old Spaghetti Factory

 In a wishful effort to preserve some of our favorite recipes in one spot . . . The Old Spaghetti Factory has been a long time family favorite. My earliest memories are of visiting the one in downtown San Jose--and later, the one in downtown Denver, before Robert, with Robert, and with kids. (Trivia: This was where I had my first legal drink when I turned 21!) The most highly desired seating areas were either up in the trolley or in one of the cool booths created from old fashioned head and footboards. I vacillated between the spaghetti with clam sauce or the spaghetti with mizithra; the ultimate was half of each one (a valid menu option). Robert's handsdown choice was also the mizithra and green salad with pesto salad dressing. He still dreams about that salad dressing, I'm sure! Little loaves of bread served with a tub of regular butter and a tub of garlic butter; salad; pasta . . . followed by spumoni ice cream served in a small silver cup. Not expensive; always delicious; bliss!

Over the years, we've made spaghetti with mizithra--when we could find it, otherwise attempting a poor substitute of romano, feta, or other similar cheese, and always drenched in browned butter. I've no doubt made that dozens of times. I recently came across a copycat recipe, and while we haven't tried it (yet), based on the reviews, I've deemed it worthy to record here for posterity.

The Old Spaghetti Factory Browned Butter and Mizithra Cheese

16 oz. spaghetti

1 c. butter (2 sticks!)

1/2 c. grated mizithra

1/2 c. grated romano

1 T, minced parsley

Cook the pasta per package directions; drain. While the pasta is cooking, brown the butter in a saucepan over medium heat. As the butter melts, it will begin to foam. (You can remove the foam from the pan with a spoon, although I've never done that.) Continue cooking butter until it browns. Watch out, it will turn from browned to burned FAST! Mix pasta, browned butter, cheeses in a bowl and toss well. Garnish with parsley.

The recipe notes that it does not reheat well. That's true, but memories count for a lot. It's different reheated, but I manage to get past that. :)

Mother’s Day 2024

We had a breathtaking start to the weekend, as we were able to see the Northern Lights in Virginia. I think this was a once-in-a-lifetime opportunity. I saw a post on Facebook from a friend who lived nearby, and I grabbed Trevor and ran outside. 

These pictures are from his camera. The colors weren't this vivid, but a camera sees more light than the human eye. I went in and got Holly so she could watch. It was just stunning, so magnificent, so BIG. Words cannot describe seeing it in person. God's handiwork, absolutely amazing.

 More beauty in the sky on Saturday following the rain.

Trevor made lattes for me each morning. Homemade always feels quite indulgent!

Holly and I opened gifts.

Holly, Trevor (and Sariyah) and I walked the Cherry Blossom Trail. And got Dairy Queen on the way home!

Trevor indulged me with Mario Kart, and later we joined forces for dinner, making spring rolls and kung pao noodles. The noodles were intended to be just a filler side dish,  but they were delicious, worthy of a main dish.

I love my people so much. It was a wonderful weekend. I've said it before, most days are like Mother's Day around here, and this was an especially sweet weekend.

NOVA

I love this place. We haven’t been here since Trevor moved home more than a year ago. He and I have made plans to go for a few months, but life (and sickness!) have gotten in the way. Finally—yesterday!! He’s not a fan of the 3 hour drive (ride, as I was the driver), but it was easy, lovely, foggy for the first hour, beautiful blue sky and mid 80s the rest of the day. We’d wavered on where to eat lunch—and made a last hour decision to return to Chutzpah Deli. I think we both knew what we were having before we walked in the door: Corned beef hash benedict, served on potato latkes, and we were in heaven!

From there, we drove just down the road to check out 99 Ranch (strange name for a large Asian grocery store), which took the space our old H-Mart moved from. The new store was a great surprise, lots of renovation, los of fun things to see. In addition to several Asian condiments and some produce, Trevor scored a (cooked, meaning not alive) lobster and half a freshly cooked Peking duck! We’d wisely planned ahead and brought a cooler for the car. 

A short drive up to Chantilly brought us up to Chateau de Chantilly Cafe, another favorite place we’d been to once a few years ago. There are pastries galore everywhere, the picture below shows only one of several cases—the store is stunning! Trevor found the croll pastries he’d been hoping for and got several to bring home. We also got drinks and a chocolate Nutella chateau cake—and even found a seat inside.

That wrapped up our day, and we headed for home—which included a stop in Harrisonburg to bring Q-Doba home for Robert and Holly.

It was a wonderful and special, perfect day. Trev doesn’t look forward to the long drive, but I see it as a sweet opportunity to connect that we just don’t have  with the busyness and distractions of home life.

Trevor also suggested I pick up my blog. While I lamented the years and events that I haven’t blogged, the need to catch up, he encouraged me to start from now, jump in. So here we are.

* * *

The next morning with breakfast bagels from the Jewish deli and latte, courtesy of Trevor.

Trevor Being Himself

 News headlines today: Salman Rushdie attacked, stabbed on stage before speech.

I told Trevor that Rushdie is an Indian Muslim author who wrote unflattering things about Muhammad, the founder of Islam, back in the 80s, resulting in death threats. I also told him, "The one thing about him you'll NEVER GUESS is who is was married to!"

Trevor, bewildered: Uh, Padma Lakshmi.

Me: :o

Truly. He had NO IDEA, just threw that out there, thinking Padma had been married several times. (She was only married once, and it was to Rushdie.) We know her as a Top Chef host, but we haven't watched that show in a few years. 

Crazy. And it is worthy of being remembered here!

 

   

Easter weekend

Robert and I drove out to Lynchburg last night for Good Friday service at Calvary Chapel Lynchburg. It was the first time we've been in the new building--and WOW! We walked two doors down to a Vietnamese restaurant for noodle bowls for dinner. It was a beautiful night, and we had a lovely drive home. Robert convinced me to stop at the grocery store close to home to get everything needed for the weekend. And THEN we stopped at Walmart to get what the grocery store didn't have.

 

I was very thankful for his insistance when I woke up today and didn't have to beat the crowds at the store.  :)

 

Trevor came down for the week. Holly came over. Holly brought him a gift of Cherry Sours; he brought her vanilla coffee syrup. That was so funny, gifting each other like this is not common! (Trevor also brought Turkish Delight candy for Robert--I am still waiting for my gift, hmm.)
 

And then Trevor pulls out a pack of his favorite ramen and says he brought it in case he gets hungry while visiting. And HOLLY pulls out the SAME pack from her things and says she brought in it case we had nothing here to eat! Hahaha.

It was definitely a funny way to begin the afternoon. They are playing a video game now, and I can bake the carrot cake for tomorrow.

Eclair Cake

 I don't know where this delicousness has been for my entire life or why I'd never heard of it until stumbling upon a recipe a few years ago. Shortly after that, we began hearing "choux pastry" and "creme pat" on the British Baking Show, and our new favorite dessert was born. This recipe is a mix of two that I found online, an eclair cake at allrecipes and Paul Hollywood's creme pat recipe.

ECLAIR CAKE

Pastry:

1 c. water

1/2 c. butter

1/4 t. salt

120 grams all purpose flour (this is ~ 1 cup, but precision by weight is mandatory!)

4 eggs

Preheat oven to 400 degrees. Grease a 9x13 baking dish. 

Combine water, butter, and salt in a medium saucepan and bring to a boil over med high heat. Reduce heat to medium and stir in the flour. Cook and stir until the mixture pulls away from the sides of the pan and forms a ball (165-175 degrees F). Transfer the mixture to a mixing bowl, let cool for 2-3 minutes, and beat in the eggs, one at a time until fully incorporated. (I use a hand mixer, but this can be done by hand.) Spread the dough evenly in the bottom of the baking dish.

Bake in preheated oven until golden brown, 25-30 mins.  The dough will rise, but then as it cools, will drop and form a boat shape. Cool completely in pan on wire rack.

Science behind choux pastry.

Creme Patissiere:

750 ml (27 oz.) whole milk

150 grams  (3/4 c.) white sugar

6 eggs, yolks only

60 grams (1/2 c.) cornstarch

60 grams (4 T.) butter

2 t. vanilla

Pour milk into a pan, bring barely to a boil, and remove from heat. Whisk sugar, egg yolks, and cornstarch together in a large bowl. Pour a little of the hot milk onto the egg mixture, whisking continuously (to avoid cooking the egg in chunks!). I use a hand mixer. In batches, whisk in the rest of the milk until well combined, and then return to pan.

Cook the mixture over gentle heat (med low), stirring continuously until thick. It will just come to a boil (watch for that first bubble!). Remove from heat; stir in butter and vanilla until well combined. Let cool down for quite a bit. If it's hot when poured into chilled choux pastry boat, it will compromise the pastry. Fill the pastry boat with as much creme pat as it will hold. You may have a bit leftover; you don't want it spilling outside the confines of the boat and over the sides. Refrigerate for an hour or two until well chilled before topping with ganache (below).

Ganache:

1 c. semisweet chocolate chips

1 c. heavy cream

Place chocolate in a bowl. Bring cream almost to boiling in saucepan over medium heat. (I accidentally boiled it in the microwave, which seemed to have no ill effect.) Pour hot cream over chocolate and let soften for 1 minute. Whisk until smooth. Let mixture cool for 10 mins. or so to thicken, and then pour over cream filling, spreading to cover entire surface. 

Chill at least two to three hours before serving.

If you have leftovers, go ahead and cover with plastic or foil. Will keep in fridge for a few days (as if!).

 

Lisa's Broccoli Cheese Soup (Panera Copycat)

Ten years ago (I remember specifically that we were at the beach), in one of those amazing Six Degrees of Separation connections, Lisa saw and recognized my name on a Colorado Springs friend's Facebook page. Lisa and I were childhood friends, neighbors, and our moms together were Brownie leaders. Lisa's brother was in my class. 

It's always interesting to reconnect with people from the past; this was a good reconnection. Lisa has some pretty strong views, and sometimes she and I have disagreed vehemently to the point where we stopped being friends for a few years. Earlier this year, we reconnected yet again. She was leery, adamantly anti C-vax, sick of people arguing for lockdowns, mandates. And I was like, yep, we'll get along just fine! 

Then she shared this soup recipe, sealing our friendship for life. 

LISA'S BROCCOLI SOUP

2 T. butter 

1/2 chopped onion 

2 T. flour 

3 c. chicken broth 

1 c. shredded carrot 

2 c. chopped broccoli * 

12 oz. evaporated milk or half and half, etc. 

1/4 t. seasoned salt 

1/4 t. cayenne (my own touch!)

4 oz. shredded cheddar 

1/2 c. shredded parmesan 

*I use a 10 oz. bag of frozen broccoli crowns/florets, thawed, and pulsed in the food processor to appropriate soup size. 

Melt butter on med high heat in large pan. Add onion, season with salt and pepper, and saute until onion starts to soften. Whisk in flour and cook a minute or so to blend well and cook flour. Whisk in chicken broth and stir well. Soup should begin to thicken just a bit. Turn down heat, add carrot and broccoli, milk, seasoned salt. Cook until heated through and broccoli and carrot are cooked. Soup will still be a bit thin but should thicken up when cheeses are added. 

Freezes well; reheats well; any leftovers don't last long here!