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Here are the tastingspoons players. I’m in the middle (Carolyn). Daughter Sara on the right, and daughter-in-law Karen on the left. I started the blog in 2007, as a way to share recipes with my family. I’m still doing 99% of the blogging and holding out hope that these two lovely and excellent cooks will participate. They both lead very busy lives, so we’ll see.

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BOOK READING (from Carolyn):

Music of Bees, Eileen Garvin. Absolutely charming book about a woman in midlife, lonely, who raises bees, also makes unlikely friends. Heart-warming and very interesting about beekeeping.

A Postcard from Paris, Alex Brown. Really cute story. Dual time line, 1940s and present day about renovating an old apartment in Paris, things discovered.

Time of the Child, Niall Williams. Oh such a good book. Very small village in Ireland, 1960s. A baby is left on the doorstep. The town all whispers and helps. I listened to an interview of the author, which made me like him and his books even more.

Sipsworth, Simon Van Booy. If you like animals you’ll swoon. An old woman who really wants to die finds a tiny mouse in her house and befriends it and finds a reason to live. Utterly charming book.

The Forger’s Spell, Edward Dolnick. True story. For seven years a no-account painter named Han van Meegeren managed to pass off his paintings as those of Johannes Vermeer.

If You Lived Here, You’d be Home by Now, Christopher Ingraham. Could hardly put it down – about a journalist who takes on a challenge to move to small town in Minnesota and write about it. He expects to hate it and the people and place, but he doesn’t. Absolutely wonderful true story.

The River We Remember, William Kent Kreuger. 1950s, Minnesota. A murder and the aftermath. Could hardly put it down. Kreuger has such a vivid imagination and writing style.

How the Lights Gets In, Joyce Maynard. An older woman returns to New Hampshire to help care for her brain-injured son. Siblings and family, lots of angst and resentments.

The Filling Station, Vanessa Miller. Every American should read this book. A novelized retelling of the Tulsa massacre in 1921. Absolutely riveting.

The Story She Left Behind, Patti Callahan Henry. Love this author. Based on a true story. A famous author simply vanishes, leaving her husband and daughter behind. She had invented a mystical language no one could translate. Present day, someone thinks he’s solved the riddle, contacts the family. Really interesting read.

The Girl from Berlin, Ronald Balson. Love anything about Tuscany. An elderly woman is being evicted from a villa there, with odd deed provenance. Two young folks go there to help unravel the mystery. Loved it.

The Island of the Colorblind, Oliver Sacks, M.D. Nonfiction. The dr is intrigued by a remote Pacific island where most of the inhabitants are colorblind. He also unravels a mystery on Guam of people born with a strange neurological problem. Medical mysteries unveiled. Very interesting.

The Bookbinder, Pip Williams. Post 1914 London. Two sisters work at a bookbindery. They’re told to not read the books. One does and one doesn’t. One has visions beyond her narrow world; the other does not. Eventually the one gets into Oxford. Lovely story.

The Paris Express, Emma Donoghue. 1895 on a train to Paris, a disaster happens. You’ll delve into the lives of many people who survived and died in the crash.

A Race to the Bottom of Crazy, Richard Grant. This is about Arizona. Author, wife and child move back to Arizona where they once lived. Part memoir, research, and reporting in a quest to understand what makes Arizona such a confounding and irresistible place.

The Scarlet Thread, Francine Rivers. A woman’s life turned upside down when she discovers the handcrafted quilt and journal of her ancestor Mary Kathryn McMurray, a young woman who was uprooted from her home only to endure harsh frontier conditions on the Oregon Trail.

A Place to Hide, Ronald Balson. 1939 Amsterdam, an ambassador has the ability to save the lives of many Jewish children. Heartwarming.

Homeseeking, Karissa Chen. Two young Chinese teens are deeply in love, but in China. Then their families are separated. Jump to current day and the two meet again in Los Angeles.

North River, Pete Hammill. He always writes such a good story. A doctor works diligently healing people from all walks of life. His wife and daughter left him years before. One day his 3-yr old grandson arrives on his doorstep.

A Very Typical Family, Sierra Godfrey. A very messed-up family. Three adult children are given a home in Santa Cruz, Calif, but only if the siblings meet up and live in the house together. A very untypical scenario but makes for lots of messes.

Three Days in June, Anne Tyler. The usual Anne Tyler grit. Family angst. This wasn’t one of my favorites, but it was entertaining and very short.

Saved, Benjamin Hall. Author is a veteran war reporter. Ukraine, 2022, he nearly loses his life to a Russian strike. Riveting story – he survives, barely.

Grey Wolf, Louise Penny. Another Inspector Gamache mystery in Quebec. She is such an incredible mystery writer.

All the Colors of the Dark, Chris Whitaker. A missing person mystery, a serial killer thriller, a love story, a unique twist on each. Could hardly put it down.

Orbital, Samantha Harvey. Winner of 2024 Booker Prize. I don’t usually like those, but I heard the author interviewed and she hooked me. This is not a normal book with a beginning, a story and an end. It’s several chapters of the day in the life of various astronauts at the ISS (Int’l Space Station). All fictional. She’s been praised by several real astronauts for “getting it” about space station everyday life.

The Blue Hour, Paula Hawkins. An island off Scotland. Inaccessible except when the tide is out. Weird goings on. An artist. A present day mystery too.

Iron Lake, William Kent Krueger. A judge is murdered and a boy is missing. Riveting mystery.

Tell the Wolves I’m Home, Carol Ricks Brunt. 1980s. A 14-yr old girl loses her beloved uncle. Yet a new friendship arises, someone she never knew about.

Four Treasures of the Sky, Jenny Zhang. 1880s, a young girl is kidnapped in China and brought to the United States. She survives with many hurdles in the path.

The Boy Who Fell out of the Sky, Ken Dornstein. Memoir, 1988. The author’s brother died in the PanAm flight that went down in Lockerbie, Scotland. A decade later he tries to solve “the riddle of his older brother’s life.”

Worse Care Scenario, T.J. Newman. Oh my. Interesting analysis of what could/might happen if a jet crashed into a nuclear plant. Un-put-downable.

Song of the Lark, Willa Cather. Complicated weave of a story about a young woman in about 1900, who has a gifted voice (singing) and about her journey to success, not without its ups and downs.

Crow Talk, Eileen Garvin. Charming story which takes place at a remote lake in Washington State, about a few people who inhabit it, the friendships made, but also revolving around the rescue of a baby crow.

The Story Collector, Evie Woods. Sweet story about some dark secrets from an area in Ireland, a bit magical, faerie life, but solving a mystery too.

A Sea of Unspoken Things, Adrienne Young. A woman investigates her twin brother’s mysterious death. She goes to a small town in California to figure it out, to figure HIM out.

The King’s Messenger, Susanna Kearsley. 1600s England, King James. About one of his trusted “messengers,” and his relationship with a young woman also of “the court.” Lots of intrigue.

In the Shadow of the Greenbrier, Emily Matchar. Interesting mystery in/around the area of the famous resort in White Sulphur Springs, West Virginia.

Isola, Allegra Goodman. Hard to describe, survival story on an island in the 1600s.

Save the Date, Allison Raskin. Rom-com, witty, LOL funny. Clever.

The Sirens, Emilia Hart. Numerous time-lines, Australia. Mysteries abound, nightmares, abandoned baby, weird allergies.

Red Clay, Charles Fancher. LOVED this book. Mostly post-Civil War story about the lives of slaves in Alabama during Reconstruction.

Stars in an Italian Sky, Jill Santopolo. Dual time line, 1946 and recent time. Love stories and a mystery.

Battle Mountain, C.J. Box. Another one of Box’s riveting mysteries. Love his descriptions of the land.

Something Beautiful Happened, Yvette Corporon. A memoir of sorts in Greece, tiny island of Erikousa, where the locals hid Jews during WWII. All elusive stories told by the author’s grandmother.

The Jackal’s Mistress, Chris Bohjalian. 1860s Virginia, about a woman who saves the life of a Union soldier. Really good story.

Song of the Magpie, Louise Mayberry. Really interesting story about Australia back in the days when it was mostly a penal colony. Gritty strength of a woman trying to thrive with her farm.

The Boomerang, Robert Bailey. A thriller that will have you gripping the book. About a lot of secrets surrounding the president (fictional novel, remember) and his chief of staff and about cancer. A cure. Such a good story.

Care and Feeding, Laurie Woolever. Really interesting memoir of a woman driven to succeed in the restaurant business. She worked for Mario Batali and then Anthony Bourdain. Gritty stories.

Everything is Tuberculosis, John Green. Maybe not a book for everyone. A real deep dive into the deadly tuberculosis infection, its history. I heard the author interviewed and found the book very interesting.

The Book Lovers Library, Madeline Martin. Fascinating read about Boots’ drug stores’ lending library. And the people who worked in them.

The Arrivals, Meg Mitchell Moore. LOL funny, about a middle-aged couple whose children (and their various family members) return to the family home and the chaos that ensues.

My Life as a Silent Movie, Jesse Lee Kercheval. About grief. A big move to Paris, finding herself a new life with a new set of real blood family.

Escape, Carolyn Jessop. Another memoir about a woman really in bondage in Utah, Mormon plural marriage.

 

Tasting Spoons

My blog's namesake - small, old and some very dented engraved silver plated tea spoons that belonged to my mother-in-law, and I use them to taste my food as I'm cooking.

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Posted in Uncategorized, on January 9th, 2010.

I’ve been under the weather lately. I’m now on day 33 of an upper respiratory infection (bronchitis). Prescription meds have been used up and now my body just has to get rid of the last remnants. It’s been a hard fight, obviously, because I still have a pretty awful cough and I still don’t feel good. My Christmas stuff is still decorating the house – haven’t felt up to un-decorating it yet. This bug is just hanging onto me for dear life. My GP says I’m rid of the wheezing (fortunately) and it will just take a bit more time. I’ve never – ever – had a cough that’s been this bad. I’ve never smoked, and I haven’t ever had asthma, but the first doctor I saw in an emergency clinic two weeks ago thought I had both. Anyway, there hasn’t been a whole lot of cooking going on in my kitchen lately. We’ve been pulling out frozen stuff (mostly soups) and my DH has been making trips to local eateries for some take-out. Not fast food since neither of us like that stuff much. I’m not even up to going “out.” I’d rather stay home.

I did walk out to our patio at sunset one evening last week and this was the view:

sunset 2 jan 10

On the left, at the horizon is Catalina Island (the dark left-to-right strips – it’s 25 miles from the coast to the islands).

There’s also a little update about the Wensleydale cheese I wrote about a week or so ago. Our local Costco (a larger Costco, a bit further away) does carry the cheese year ‘round. I also heard from one of my loyal readers, Cindee, who tells me that Wallace & Gromit adore this cheese. I didn’t know anything about Wallace  & Gromit until then – have never seen any of their movies. Will have to add them to my Netflix queue. As the story goes, the Wensleydale cheese factory was floundering some years ago until by chance the cheese made an appearance with Wallace & Gromit. Since then the cheese has been flying high, the company came out of its slump, and in England they now market the cheddar with a Wallace & Gromit package:

wngwensleydale_2

Isn’t that just a kick? And, I’m happy to report that my DH bought more of the cheese with this kind of packaging:

wensleydale cranberry pkg

So, stay tuned. I’m not blogging daily, and won’t be until I feel better and have begun cooking again – so I’ll have something to BLOG about.

A year ago: Ground Beef Moussaka

Two years ago: Creamy Leek Soup

Posted in Soups, on January 7th, 2010.

chicken posole

muir glen basket

I already have a posole recipe here on my blog. But when I made this one I’d forgotten that, so I made this version, perhaps even easier than the other one. This one uses all canned ingredients for the soup part (tomatoes, hominy, broth) and as long as you have the topping items on hand (grated Monterey jack cheese, radishes, green onions, lettuce – and I added cilantro, sour cream and avocado), this soup comes together in a hurry. This soup I made is not the authentic posole (as it’s usually made with pork). I added in other ingredients. But oh, is it a WOW soup. This is MY KIND OF SOUP, I’ll tell ya. Lots of powerful flavors mingling in the bowl. Lots of textures too. Altogether fabulous.

But first of all I must tell you about a new product – well, it WILL be a new product, I believe – from Muir Glen. I hope you’ve been seeking out Muir Glen organic canned tomatoes already – especially their fire-roasted tomatoes. I just am crazy about them – sometimes they’re hard to find, so I buy a bunch of cans whenever I do locate them. A couple of months ago, the folks at Muir Glen kindly sent me a little gift package of their about-to-released products. (I’m sure the reason they did is that I’ve mentioned Muir Glen several times on my blog, so they probably assumed I’d be more than pleased. They didn’t ask me to write up anything, but I’m happy to, because I believe so much in their superior products.)

Today I’m just going to talk about the Fire-Roasted Tomatoes in Adobo Seasoning because that’s the one I tried out of my gift basket. Very yummy, this stuff! You can order this gift box/basket online through the company’s website. The box I received (above) is $7.00.

muir glen adobo seasoned tomatoes I took a taste of the canned tomatoes before I put them in the soup, so I could try to think about the flavor. It’s spicy (has chiles, cumin, oregano among other things) and has a little deeper character than just plain canned tomatoes. Of course, the Muir Glen are fire-roasted, so they already have some deeper flavor to begin with. All things to make this new Muir Glen can very helpful in the kitchen! And very appropriate for things like chili and soup. Adobo is a type of seasoning (popular in Mexico, the Caribbean, Spain and the Philippines) but they vary widely. This adobo is, I think, the Mexican variety. Here’s what wikipedia has to say about it:

  • Adobo relates to marinated dishes such as chipotles en adobo or Chipotles in adobo sauce is a condiment in which chipotles (smoked jalapeño peppers) are stewed in a sauce with tomatoes, garlic, vinegar, salt, and spices. The spices vary, but generally include several types of peppers (in addition to the Chipotle and most likely those on hand), ground cumin and dried oregano. Some recipes include orange juice and lemon or lime juices. They often include a pinch of brown sugar just to offset any bitter taste.

IMG_1580 As it happens, I added more oregano in my soup, because I wanted a more pronounced herby flavor. But the adobo tomatoes already have some. Plus the cumin, another popular Mexican seasoning. There at the picture (left) you can see the “salad” part of posole – you put that in the bowl first (shredded lettuce, green onions, radishes, avocado and sour cream). Then the soup is ladled in. It’s a fairly dry soup – not a lot of liquid, which was fine with me. Then I sprinkled the cheese and cilantro on top of the soup before serving.

Soups are a standard around my house. I really enjoy making them – and especially the kind like this which have a little cornucopia of toppings – to be added with relish and abandon. You like cheese? Add more. Nix the lettuce? Okay by me. Maybe cabbage is better. Don’t like radishes? Fine, add minced red bell pepper as a condiment. You understand – make it your own. As long as the basic soup is flavorful (yes), healthful (yes, with chicken), you can make this soup any way you’d like. This soup is a winner!
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Easy Chicken Posole

Recipe By: Inspired by a Gourmet Magazine recipe
Serving Size: 8
NOTES: Bacon is not traditional, but pork is, so I added the bacon instead. Celery also isn’t standard, but I like the flavor it adds. Make your own choices about toppings – use some or all. Or change them to suit your family’s likes and dislikes.
Serving Ideas: Since the posole really has “salad” underneath it, it’s a perfect one-dish-meal. You can serve with hot flour tortillas if desired.

4 cups chicken breast — cooked, cubed
SOUP:
2 slices bacon — chopped (optional)
1 whole yellow onion — chopped
32 ounces hominy, canned — drained
28 ounces canned tomatoes — [I used Muir Glen Adobo Fire Roasted]
4 teaspoons dried oregano
4 ounces green chiles — canned mild Anaheim type or 1-2 chopped jalapeno chiles fresh
4 cups chicken broth — [I used pork broth from Penzey’s]
2 tablespoons dried celery flakes — (or 1 cup minced celery)
2 tablespoons dried red bell pepper flakes — (or 1 cup minced fresh)
2 tablespoons Aleppo pepper — or chili powder
GARNISHES:
1 1/2 cups shredded lettuce — or cabbage
1/2 cup radishes — sliced
1/2 cup green onions — sliced
1 cup Monterey jack cheese — shredded
6 tablespoons sour cream
1 whole avocado — diced

1. In a large saucepan gently saute the bacon until it’s rendered some of its fat. Add onion and continue cooking until the onion has become translucent, about 4-8 minutes.
2. Add hominy, stewed tomatoes, oregano, broth, green chiles, aleppo pepper, celery and red pepper flakes. Bring to boil. Reduce heat; cover and simmer until slightly thickened, stirring often, about 45 minutes. Stir in shredded chicken. Season with salt, pepper and hot pepper sauce, if desired. (Can be prepared 1 day ahead. Cover; chill. Bring to simmer before serving.)
3. Divide shredded lettuce, sliced radishes, green onions, avocado and sour cream equally among soup bowls. Ladle posole into each bowl. Top posole with grated Monterey Jack cheese and serve.
Per Serving: 425 Calories; 22g Fat (46.2% calories from fat); 30g Protein; 27g Carbohydrate; 6g Dietary Fiber; 79mg Cholesterol; 940mg Sodium.

A year ago: Chicken Bouillabaisse
Two years ago: Pork & Green Chile Stew

Posted in Desserts, on January 6th, 2010.

pear cobbler GF dish

Sometime a year or so ago I wrote up a post about this Pear Crisp (which came from Smitten Kitchen’s blog, and she adapted it from a Gourmet Magazine recipe). It was one of those awesomely good things that enveloped you in comfort with every bite. It contained a flour-nut topping. And the fresh pears just soaked up the goodness of the vanilla browned butter. Looking at the recipe I decided to make this again, but make it gluten-free for my cousin Gary. It was a very easy fix to do that. It called for 1 1/2 cups of flour. I substituted 1 1/2 cups of blanched almond flour pear cobbler GF unbaked instead. It was mixed with whole almonds and spices to make the topping, that turned a very toasty brown (those very dark brown parts you can see in the photo). The crisp went from nice golden brown to nearly burned in a matter of about 5 minutes in the oven. But it wasn’t burned – quite – and those dark brown parts actually tasted quite good.

Ideally, make this when the pears are at their PEAK of flavor. Not when they’re one day past. It still tastes good, but it’s better if the pears are on the underside of ripe rather than the overside of ripe, if you get my drift. The photo at left is the crisp prior to baking with the nut crumbly topping sprinkled all over.
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Pear Crisps with GF Nut Crust and Vanilla Brown Butter

Recipe By: Adapted from Gourmet Mag, October 2007 via Smitten Kitchen blog
Serving Size: 6 (I think more)

TOPPING:
1 1/2 cups blanched almond flour
1 cup whole almonds — with skin
1/4 cup packed light brown sugar
1/4 teaspoon salt
3/4 stick unsalted butter — melted, cooled
PEAR FILLING:
1 whole vanilla bean — split lengthwise
1/2 stick unsalted butter
1/4 cup packed light brown sugar
2 tablespoons granulated sugar
1 tablespoon all-purpose flour
3 pounds pears — about 6, Anjou or Bartlett, firm ripe
2 tablespoons pear brandy — or eau-de-vie

1. TOPPING: Pulse together the flour, almonds, brown sugar and salt in a food processor until nuts are finely chopped. Add butter and pulse just until blended. Coarsely crumble in a shallow baking dish and chill at least one hour.
2. BROWN BUTTER: Scrape seeds from the vanilla bean and place in a small heavy saucepan with the vanilla bean pod and butter. Heat and cook under low heat until butter is browned and fragrant, about 4 minutes. Don’t overcook or it will burn.
3. Remove vanilla bean and set aside (you may let it dry then add it to your sugar bin). Preheat oven to 425 F.
4. FILLING: While butter browns stir together sugars, flour and a pinch of salt in a large bowl. Peel and core the pears and cut into cubes (about 1/2 inch), then add to the dry mixture and stir to combine.
5. Add browned butter to the pear mixture and mix thoroughly. Spoon the filling into gratin dishes, or one large casserole and sprinkle the chilled topping on top, mounding it slightly in the middle (the individual gratins only). Place on a shallow baking pan and bake for 30 minutes, in the lower third of the oven then rotate the pan and continue baking until the topping is golden brown and the filling is bubbling, about 10-15 minutes. Check the crisp several times – if it’s golden, watch it carefully as it can burn very quickly. Remove to a wire rack to cool. If using one large baking pan the baking time may be longer, but still watch that the topping doesn’t burn.
6. TIPS: The topping can be made in advance, chilled and covered, for up to two days. The crisp can be assembled (but not baked) one day ahead and chilled, covered. Bring to room temperature before baking.
Per Serving: 575 Calories; 35g Fat (52.8% calories from fat); 17g Protein; 54g Carbohydrate; 6g Dietary Fiber; 39mg Cholesterol; 79mg Sodium.

A year ago: Shrimp & Shellfish Chowder

Posted in Breads, on January 5th, 2010.

zucchini muffins

Sorry this photo isn’t better – I’d intended to take more photos – I just plain forgot – and when I remembered, these muffins were all gone – but at least I’d taken this one picture, a real close-up using a new lens. Do notice the little dots of moisture here and there in the muffin  . . .

Nearly every Christmas my cousin Gary from northern California comes to visit. He’s a single guy. Very tech oriented (he’s a retired programmer from Hewlett-Packard), and helps me with lots of little things – giving me instruction about html (the stuff that runs how this website looks) and tweaking my computers. Would you believe I have four computers – five if you count my iphone. (And my DH, Dave, has a computer, but he rarely uses it.) I own two desktops at home, an old laptop (that’s going to be retired soon) and a new netbook I use when I travel. Gary’s a member of Mensa, and in his spare time he tutors high school kids in the programming of robots (for an annual international competition). And he always offers to help me cook too. I’d had several recipes I’d wanted to try but I wasn’t up to it because of my upper respiratory infection. We ate out more than usual during his visit.

Anyway, Gary is wheat intolerant, so when he visits I try to make new things for him to try. This time he took home about four recipes – two he asked for, and two I decided he should try. I did do a bit of cooking on days when I felt good enough, and I made these muffins for him to have with his breakfast. Generally we make a trip to Whole Foods so he can buy some GF crackers and bread. But he ate all of these muffins first and liked them. The recipe came from over at Kalyn’s Kitchen blog. Kalyn adapted the recipe from a GF cookbook called The Gluten-Free Almond Flour Cookbook by Elana Anderson. Kalyn is a South Beach Diet fan, so no refined sugars, etc.

If you like light, fluffy, traditional muffins made with flour, these might not satisfy you. These are made with almond flour. Not almond MEAL (which I do buy at Trader Joe’s and use for other things), but blanched almond FLOUR, which is a finer milled product – looks and feels a bit more like flour. But of course, it isn’t. The fat content of these muffins is high – but it comes from the natural oils in the nuts (the almond meal and the minced pecans), not from added fat (although there is one T. of oil in it – for six muffins!). So, if you want to tame down carbs, or have a wheat intolerance, give these a try.
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Low-Sugar and Flourless Zucchini Muffins with Pecans (Gluten-Free)

Recipe By: From Kalyn’s Kitchen blog, she was inspired by Zucchini Bread from The Gluten-Free Almond Flour Cookbook by Elena Amsterdam
Serving Size: 6
NOTES: The muffins don’t rise much at all – so fill the muffin cups almost to the brim. They’re also very moist. Not dense like fruitcake for sure, but they are almost dripping with moisture. With only a T. of oil in it, the fat comes from the ground nuts, a healthy type.

1 cup blanched almond flour — (not the same as almond meal)
1/4 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1 large egg
1 whole egg white
1/3 cup sugar — or Splenda
1 tablespoon brown sugar — (or an additional T of Splenda)
1 tablespoon canola oil — or grapeseed oil
1 tablespoon buttermilk — could probably use milk
3/4 cup zucchini — grated raw, loosely pack into measuring cup
1/2 cup chopped pecans

1. Preheat oven to 350F/175C. Measure 1 cup almond flour into medium-sized bowl. (If flour has been stored in freezer, let it come to room temperature for 10-15 minutes.) Add salt, baking soda, and cinnamon to flour and use a fork to combine and press out any lumps.
2. Put 1 egg and 1 egg white into small bowl. Add Splenda and brown sugar and use a hand mixer to beat until the mixture has tripled in size, about 2-3 minutes. (You shouldn’t beat it until the eggs begin to form peaks like meringue.) Gently stir in canola oil and buttermilk.
3. Wash zucchini and grate with large side of a hand grater. Squeeze water out of zucchini and pat dry between a few sheets of paper towels if it seem wet, then loosely measure out 3/4 cup of grated zucchini. (Zucchini doesn’t have to be completely dry but shouldn’t be dripping water.) Measure 1/2 cup pecans, then chop coarsely with chef’s knife.
4. Stir the egg mixture into the dry ingredients, only stirring enough to barely combine, then gently fold in the zucchini and pecans. Spray 6 muffin cups (or muffin tin) with non-stick spray or oil, then divide mixture evently into cups.
5. Bake muffins about 45 minutes, or until top is browned and toothpick inserted into the center comes out clean. (It does take this long.)
Per Serving: 248 Calories; 14g Fat (48.5% calories from fat); 12g Protein; 22g Carbohydrate; 1g Dietary Fiber; 35mg Cholesterol; 220mg Sodium.

A year ago: Pumpkin Cornbread Muffins (also GF, made when my cousin was visiting in 2008)
Two years ago: Roast Lemon Chicken

Posted in Soups, on January 4th, 2010.

sausage kale soup bowl

A few months ago I made a soup using a packaged country gravy mix. It was a real hit. And ever so easy to make. I bought a number of packages of the gravy mix, fearful McCormick would take it off the market! I have no hint that’s going to happen, but one never knows. So, I used the same method, the same gravy mix, the same Italian sausage and onion and changed-up the other ingredients. I had celery, zucchini and dark red kale instead of cabbage. The preparation of the soup was generally the same, although kale does require a bit more cooking than the chopped, sliced cabbage. It took about 30 minutes to tenderize the kale, plus the time to sweat the vegetables and cook the Italian sausage. So, all in all, it took about an hour to make.

Read the rest of this entry »

Posted in Chicken, Salad Dressings, Salads, on January 3rd, 2010.

arugula chix salad parmesana

If you read my post yesterday, about steeping chicken, then you already know I made a chicken & greens salad. I had a recipe in my repertoire that I hadn’t tried before, from Michael Chiarello (Food Network), from 2006, according to my notes. His recipe was an arugula salad, with a citrus vinaigrette, with grilled chicken and a toasted spice rub. Well, I didn’t have time to go through all of that. Didn’t feel like doing the grill thing for just two chicken breasts. So I turned to an old stand-by chicken cooking method I haven’t used in a long time – submerging boneless, skinless chicken breasts in hot, just below boiling water and letting it sit. It’s like steeping tea – where tea takes 5 minutes to come to full flavor – chicken takes about 20-30 minutes to cook all the way through.

Read the rest of this entry »

Posted in Chicken, on January 2nd, 2010.

Maybe this is old hat for you – if so just delete and move on. But I’m going to talk about a cooking method that I use infrequently, but when I need it, I really need it. This was the case last night. We got home late from our house in the desert. I had nothing on hand to fix for dinner. We were all feeling full and like fat cats. We ate lunch out – really good Mexican food in Riverside – and wanted a light dinner. Salad was just the ticket. Read the rest of this entry »

Posted in Uncategorized, on January 1st, 2010.

Lots of other bloggers do a year in review, and I thought it would be a good idea. Just in case you didn’t happen to be in the mood for some of the recipes I blogged about when you read them. But now might be different. So here are my favorite recipes I posted in ‘09:

butterscotchpuddingButterscotch Pudding – made with real Scotch in it. Heavy-duty on flavor. Not difficult to make, either.

grilledcaesar Caesar Salad Dressing – an easy, really easy dressing made with mayo. It’s my go-to Caesar dressing now.

garbanzosaladfetaGarbanzo, Feta & Cilantro Salad – a wonderful summer dish, but really could be served any time of year. The flavors are just bursting within that little bowl above.

mahoganyonionsMahogany Onions (appetizer) – the onions, cooked until they’re almost black (but not, or they’d be burned) and served on little toasts.

cherrycompote Bing Cherry Compote – never thought fresh cherries could taste so good – cooked, that is, into a compote that is sensational over ice cream. Has red wine in it, but the cherries aren’t cooked much so they hold their shape.

tiramisu Cook’s Illustrated’s Tiramisu – I learned so much about the definitive method of making tiramisu when I watched this on America’s Test Kitchen. Best tiramisu I’ve ever had.

tomatopieSavory Tomato Pie – never knew good, summer tomatoes in season could taste so good in a pie. Just the right combo of cheese. Nice crust. Wonderful stuff.

woodfordpudding Woodford Pudding – similar (if not the same as) an English Jam Pudding. I think it was the quantity of jam that had discouraged me from making this, but I was totally bowled over with the taste. A keeper.

bombaycheeseballBombay Cheese Ball – not like the cheese balls of yore – this one is full of flavor, with a hint of curry, and then topped with all kinds of wonderful things like shredded coconut, dried cranberries and a bunch of chutney.

italiansausagesoup Italian Sausage, Tomato and Cannellini Bean Soup – an exceedingly EASY soup to make. Can be done in less than an hour, maybe even less than 30 minutes – but it’s ever so much better if allowed to cool, chill, then reheat.

cranberryapplesalad

Cranberry-Pecan & Apple Salad – brilliant flavors, ideal for the holidays since it’s fresh cranberries. The chopped cranberries mixed with the apples and pecans just make a wonderful combination – kind of like the old waldorf salad, but better.

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