Feeds:
Posts
Comments

Posts Tagged ‘Recipes’

When I think of lemon bars, I think of my Grandma Betty, and her puckered lips and beaming smile after taking a bite of one of these tangy-sweet treats.  She loved to make a batch, usually with lemon jello or pudding mix, and then refrigerate them so they were cool.


Inspired by Betty, I made these bars for a recent picnic and barbecue. (h/t Bon Appetit 2004)  They’re a wonderful eggy-custardy texture on top, and the coconut in the crust makes adds a chewy, tropical dimension on the bottom.  Sprinkle with powdered sugar and garnish with some red raspberries on a platter — turned out great.
Advertisements

Read Full Post »

I’ll admit the thought of a fish stew didn’t immediately grab me for a fun weeknight in the kitchen. But upon closer inspection of this recipe, the layers of Mediterranean flavors were very intriguing: garlic, artichoke hearts, capers, green olives, white wine and tomatoes. Wow.

Served over couscous, it didn’t disappoint.  Fresh lemon juice and chopped ginger, cumin and basil, crushed red pepper. So many flavors that intertwine to create a zesty, light — and healthy! — dish.  Tilapia was on sale at the market and it worked out perfectly here.  Give this one a try.

Read Full Post »

‘Tis the season for soups and chilis! I’ve been experimenting with a bunch of new recipes this winter, and this one turned out great.  Lots of hearty “stuff” in here to make a big bowl a satisfying meal for lunch or light weeknight dinner. And, it’s super healthy.  The red pepper flakes give this a bit of a kick, so be sure to sprinkle those in to your taste.

Minestrone Soup

2 tablespoons olive oil

1/2 onion minced

2 cloves garlic minced

2 celery stalks, plus celery leaves, chopped

1 large carrot diced

1 cup each, diced yellow squash/diced zucchini

1 teaspoon dried basil

1 teaspoon marjoram

dried red pepper flakes to taste

1 10-oz package frozen mixed vegetables (peas, carrots, green beans)

4 cups chicken broth

1 can diced tomatoes

2 oz whole-wheat linguini broken into small pieces

1 can cannellini beans, rinsed and drained

(1) Saute onion, garlic, celery, carrot in the olive oil over medium heat  for 3-5 minutes; then, add zucchini and squash and cook until slightly softened.

(2) Add basil and marjoram plus the frozen mixed vegetables and cook until thawed, about 3 minutes.  Then add broth and bring to simmer.

(3) After 20 minutes, toss in linguine and beans and cook until al dente.

 

Read Full Post »

Picture the perfect chocolate chip cookie… For me, it’s thin with a slightly crisp bottom and softer top; a balanced mix of chips and nuts; and, a buttery not-too-sweet richness overall.

And after many rounds of trial and error in my kitchen, I can honestly say these might come closest to the mark. They are without doubt the best I’ve made in over a year. Hat-tip to my fabulous colleague and talented baker Susan James for this recipe, circa 1979!

Her secret is to use about a half cup less flour and sugar each than a standard cookie recipe calls for — keeping all other quantities the same — yielding a softer and wetter batter that bakes down thin to irresistible, chewy/crunchy goodness.

Susan James’ Oatmeal Cookies

1 cup butter

3/4 cup white sugar

3/4 cup brown sugar

2 eggs

1 cup oats

1 1/2 cups flour

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon salt

Unsweetened coconut, nuts and chocolate chips to taste

*Bake at 350 degrees for 10-12 minutes, but watch them carefully in your oven to make sure they don’t burn.

Read Full Post »

These two recipes produce fantastic muffins — and both use buttermilk!, one of my favorite ingredients and the “after” in the title of this blog.   The oatmeal blueberry are actually quite healthy, using whole wheat flour, oat bran and wheat germ or flaxseed meal.  The rhubarb are super moist and tangy, topped with a crunchy sweet streusel.

Oatmeal Blueberry Muffins

2 1/3 cups quick-cooking oats

1 cup whole wheat flour

1/2 cup brown sugar

1/4 cup white sugar

2 tablespoons oat bran

2 tablespoons wheat germ or flaxseed meal

2 teaspoons ground cinnamon

1 1/2 teaspoons baking soda

1 cup buttermilk

1/2 cup canola oil

1 large egg

1 teaspoon vanilla

1/3 cup boiling water

1 1/2 cups fresh or frozen blueberries

(1) Whisk dry ingredients in large bowl. Then, add buttermilk, oil, egg, and vanilla.  Whisk all together.

(2) Stir in 1/3 cup boiling water and let stand for 5 minutes (to cook the oats a little bit).

(3) Fold in blueberries.  Then, divide the batter between muffin cups.

(4) Bake at 375 for 20-28 minutes.

*Adapted from Tazzaria in Visalia, Calif., via Bon Appetit

Rhubarb Muffins with Streusel Topping

1 cup brown sugar

1/2 cup melted butter or oil

1 egg

2 teaspoons vanilla

1 cup buttermilk

2 cups finely cut rhubarb

1/2 cups chopped walnuts

2 1/2 cups flour

1 teaspoon baking soda

1 teaspoon baking powder

Topping: 1 teaspoon melted butter, 1/2 cup sugar, 1 teaspoon cinnamon

(1) Combine sugar, melted butter, egg and vanilla and mix well in large bowl.  In separate bowl, sift flour and baking powder.

(2) Stir the baking soda into the buttermilk in a small bowl or measuring cup.

(3) To the sugar/butter mix, alternate flour and buttermilk, stirring well.   Then fold in rhubarb and nuts. Divide between muffin cups.

(4) Combine topping ingredients and sprinkle on top of muffins before baking at 350 for 20 minutes.

*An Aunt Mary Klehr family recipe from Jordan, Minn.

Read Full Post »

Like lemon?  Then you’ll love these zesty and moist cakes with a sweet lemon glaze. Perfect for a brunch, picnic, or taking to the office to share.  The eggy cake batter includes 2 tablespoons of fresh lemon zest, which gives a hint of tang on the inside.  But it’s the double dose of lemon on the outside that really puts these over the top:  shortly after taking the cakes out out of the oven, you drizzle a sweet lemon syrup on top, allowing the liquid to soak in.  Later, you frost the tops with a creamy lemon glaze.   Adapted from Ina Garten’s Lemon Yogurt Cake recipe here.

Read Full Post »

Veal, or meat from a young calf, is not something I eat or cook with often, but when done right it’s amazingly tender and flavorful and much lower fat than other cuts of beef. The classic Italian veal preparations of piccata (with lemon and capers) and milanese (with arugula or basil and tomato salad) are my favorites.  Both start with a basic seasoned, breaded, pan-fried cutlet.

To make the perfect “schnitzel,” as the Austrians like to call it, you dredge your veal cutlet first in flour, then in egg wash, and then in seasoned bread crumbs.  Over medium-high heat, pan-fry in olive oil for just a couple of minutes on each side.  The key to a great piece of veal is not to overcook it, otherwise it will become tough and chewy.

Top off your schnitzel with a wonderful summery salad of diced tomato, cubed fresh mozzarella, and strips of fresh basil — all tossed in a little olive oil, balsamic vinegar, and salt and pepper. And on the side, add any steamed fresh vegetable that catches your eye in the produce section or your local farmers’ market.  Tonight the beans were looking fantastic, and they tasted even better.

Read Full Post »

Older Posts »