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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 Desserts, on April 7th, 2023.

Yet another rice pudding, you ask? It was so different I had to try it.

A post from Carolyn. This recipe came from Southern Living. What intrigued me was the sauce and garnish you put on top. It’s got butter, brown sugar, raisins, and rum in the sauce, then some toasted almonds sprinkled on top. It’s the sauce here that makes it.

The pudding itself is straight forward – the only unusual thing is that you toast the rice in a skillet first. The recipe called for using a cast iron skillet. I used a different pan, but it accomplished the same thing. This stovetop version is not as rich as the rice pudding I made a couple of months ago (that I still think is the best rice pudding ever). And I professed then that THAT recipe was my be all-end all of rice puddings. How fickle I am. I like Southern Living recipes (I subscribe to the magazine even though I don’t live in the South). The pudding itself is not as sweet as some – mostly because you add the sweet sauce on top. I’ve adjusted the recipe just slightly to add a tad more sugar to the pudding and a bit less in the sauce. I still have some of the sauce left – it’s scrumptious warmed up and spooned over vanilla ice cream.

What’s GOOD: It’s a good pudding – maybe not the very best out there (the one made with half and half is better tasting, but oh, the fat calories on that are over the top), but it’s good. I loved the sauce – it “makes” the dish altogether. It would be very blah without the sauce, so don’t think you can just make the pudding and forget the topping because a lot of the sweetness is in the sauce, and you want it mixed into every spoonful you eat.

What’s NOT: really, nothing that I can think of. I still prefer the other one (see link in second paragraph above), but this one is different and very pretty when serving.

printer-friendly PDF and MasterCook file (click link to open recipe)

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Stovetop Rice Pudding

Recipe By: Southern Living magazine
Servings: 7

PUDDING:
1 1/2 tablespoons unsalted butter
1/2 cup Arborio rice
3 1/2 cups whole milk
1/2 cup heavy whipping cream
1/3 cup packed light brown sugar
1/2 vanilla bean pod — halved lengthwise
1/4 teaspoon kosher salt
2 large egg yolks
BUTTERED RUM RAISIN SAUCE:
1/2 cup golden raisins
1/3 cup dark rum
1/3 cup packed light brown sugar
1/2 tablespoon water
1/2 teaspoon kosher salt
1/8 teaspoon ground cinnamon
2 tablespoons unsalted butter — cut into 2 pieces
3 tablespoons sliced almonds — toasted

1. Melt butter in a large (12-inch) cast-iron skillet over medium. Add rice, and cook, stirring constantly, until toasted and fragrant, 1 to 2 minutes. Add whole milk, heavy cream, brown sugar, vanilla bean, and kosher salt; bring to a simmer over medium, stirring often. Reduce heat to medium-low to maintain a steady simmer. Simmer, stirring often, until rice is tender and mixture has thickened, 30 to 35 minutes. Remove from heat; discard vanilla bean.
2. Beat egg yolks with a whisk in a medium bowl. Ladle in about 1/2 cup of the hot pudding mixture, whisking constantly to temper the eggs. Pour warmed egg mixture back into skillet. Stir mixture constantly until well combined, about 1 minute. Let cool slightly, about 10 minutes. (Pudding will continue to thicken as it cools.)
3. To serve warm, divide pudding evenly among individual servings. Spoon Buttered Rum Raisin Sauce evenly over the bowls; sprinkle with almonds. To serve chilled, transfer pudding to an airtight container and place plastic wrap directly on the surface. Chill until cold, about 3 hours. Top with warm Buttered Rum Raisin Sauce and almonds.
4. SAUCE: Stir together golden raisins and rum in a small saucepan with a tight-fitting lid. Bring mixture to a simmer over medium; cover, and remove from heat. Let stand until raisins are plumped, about 30 minutes. Uncover saucepan, and stir in sugar, 1 tablespoon water, salt, and cinnamon. Bring mixture to a simmer over low, stirring often to dissolve sugar. Let simmer, undisturbed, for 1 minute. Remove from heat; stir in butter, 1 tablespoon at a time, until sauce is thick and glossy. Transfer sauce to an airtight container, and chill until ready to use, up to 4 days. To reheat, place sauce in a microwavable bowl and microwave on HIGH until hot, about a minute or two.
Per Serving: 363 Calories; 18g Fat (47.7% calories from fat); 6g Protein; 39g Carbohydrate; 1g Dietary Fiber; 99mg Cholesterol; 317mg Sodium; 34g Total Sugars; 1mcg Vitamin D; 189mg Calcium; 1mg Iron; 310mg Potassium; 160mg Phosphorus.

Posted in Pasta, Pork, on March 31st, 2023.

There aren’t a lot of pasta recipes on this blog – but here is one.

A post from Carolyn. It isn’t that I don’t like pasta – I do. But I do my best not to eat it, or to limit it, for sure. Because of the carbs. But in this case, I’d read about a new pasta that’s sold online, Fiber Gourmet, using a technique for making pasta a resistant starch.

Resistant starch is a carbohydrate that resists digestion in the small intestine and ferments in the large intestine. As the fibers ferment they act as a prebiotic and feed the good bacteria in the gut. When starches are digested they typically break down into glucose. Because resistant starch is not digested in the small intestine, it doesn’t raise glucose.

It means also that less of the carb is absorbed into the body, hence reducing its calorie and carb count. Sweet potatoes are a resistant starch. So are plantains. And cooked and cooled rice is one. Here’s a photo of the box of this penne. Note that this is an 8-ounce box. I cooked the whole box, but I’m certain I’ll get about 5 servings out of it. If you’re a hearty eater, probably not, but I ate small portions. That means it’s not all that “bad” for me. Loved that I could have some pasta and not feel guilty about it.

I’ll include the nutrition info about this also. They offer several different pasta shapes, including one that’s like orzo, though they call it rice. It’s not, it’s pasta. I bought the variety box. This stuff is expensive, but considering I’ll get 5 servings out of that 8 ounces, I’m willing to pay the premium.

You know those days when you have something in the frig you need to use (Italian sausage) but don’t want to run to the grocery store to buy food to go with it, and so you raid the frig and pantry for other things (frozen peas, arugula, cream, and an onion from the pantry). That’s how this pasta came to be. I sizzled onion in some butter and EVOO, then added garlic (lots), then crumbled Italian sausage and let that cook a bit. Meanwhile I boiled the pasta – let me share a bit about that. Eh what? Boiling pasta? Yes. This pasta suggested a cooking time of 15-17 minutes, far longer than a normal penne. I began checking at 9 minutes. Uh, nope, still very underdone. Added another 3 minutes. Still underdone. I drained it at about 12-13 minutes because I knew I’d be cooking it just a bit more in the pan.

I added a raw egg to the hot, drained pasta (kind of a carbonara thing going), then mixed it in with the sausage mixture to which I’d added the peas and arugula. I’d also added a bit of cream too. Heated that through, served it and garnished with some grated Pecorino cheese. A swift move to my table and I gobbled it down. Yum.

What’s GOOD: just because I was making and eating pasta was a treat for me. Loved it. Now, is this sausage sauce a standout above many others? Perhaps not. I have some great pasta on my blog. This one won’t be getting extra high marks, but it was GOOD. I liked it a lot. It was easy, which I liked. The fact that this is a resistant starch made it all the better for me. I liked the firm-to-the-tooth texture – like regular pasta. I’ll be buying this pasta again, for sure.

What’s NOT: nothing really. It was not labor intensive, certainly something I’d be willing to make again, especially with this new resistant starch pasta.

printer-friendly PDF and MasterCook file (click link to open recipe)

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Penne with Sausage, Peas and Arugula

Recipe By: My own combination
Servings: 4

1 tablespoon EVOO
1 tablespoon butter
1 whole yellow onion — minced
3 cloves garlic — minced
8 ounces Italian sausage — casings removed
1 tablespoon Italian herb blend
1 pinch red chili flakes
Salt and pepper to taste
1/3 cup heavy cream
2/3 cup frozen peas
2 cups fresh arugula — chopped, or fresh spinach
8 ounces pasta — penne, or other pasta of your choice
1 large egg — beaten with a fork
1/2 cup Pecorino Romano cheese — shredded

1. Bring a large pot of salted water to a boil while you prepare the sauce.
2. In a large skillet add oil and butter over medium-high. When it begins to sizzle, add onion. Reduce heat to medium and saute until onion is fully translucent. Add garlic and cook for about one minute only. Add sausage meat in small pieces and continue to cook until meat has lost all of its pink color. Add Italian herb blend, salt and pepper to taste and red chili flakes.
3. Add pasta to the pot of water and begin a timer so you don’t overcook the pasta. Under cook the pasta by about a minute as you will continue to cook it in the pan for a few minutes later.
4. To the meat mixture add heavy cream and stir as the mixture warms. Add the peas and arugula and stir well.
5. Drain the pasta and pour it onto the top of the sausage mixture. Add the well-beaten egg to the pasta and stir it gently until the egg has fully been incorporated into the pasta. Then gently mix the pasta into the sausage mixture.
6. Spoon portions onto heated plates and garnish with the grated cheese. if you have fresh basil, add some on top.
Per Serving: 663 Calories; 37g Fat (50.3% calories from fat); 30g Protein; 52g Carbohydrate; 3g Dietary Fiber; 136mg Cholesterol; 742mg Sodium; 5g Total Sugars; 1mcg Vitamin D; 405mg Calcium; 4mg Iron; 394mg Potassium; 451mg Phosphorus.

Posted in Lamb, on March 24th, 2023.

Ever get a craving for something? A lamb shank called my name.

A post from Carolyn. Rarely do I eat lamb. I love it, but whenever I look at the nutrition and see how much fat there is in lamb, usually I reconsider. This time I gave in to my craving and bought a nice honkin’ lamb shank. Looking through my recipes to try, I found this one. Originally, this came from Food & Wine, awhile back, when they provided an online listing of the 40 best recipes of all time. Certainly I pay attention when a magazine makes that kind of statement. By the way, have you noticed that Bon Appetit  and Epicurious are now going to charge for access to their recipe files? Makes me so very frustrated. When I find a recipe published by them (that I don’t have from a recent issue of one of Epicurious’s magazines), I go online to do a search, and usually I’ll find the recipe somewhere else, somebody else has made it, or at least published it. And there’s no charge. I’m not going to pay for access to those. I already subscribe online (paid subscription) to Cook’s Illustrated (the group that also includes America’s Test Kitchen and Cook’s Country), Milk Street, and the New York Times. I’ve decided that’s enough.

Back to this recipe. From the get-go, I’ll just say – – I don’t know about the ranking of one of the 40 best recipes of all time. I mean . . . these were really good, but not sure they qualify with those kind of bragging rights. Just sayin’ . . . . .but would I make them again? I might. Mostly because it was really easy. Read on . . .

So here’s what’s involved. A whole lot of garlic. With the exception of that infamous recipe of chicken with 40 cloves of garlic, this may be the most amount of garlic I’ve ever used in a single recipe. I only made one lamb shank, but the recipe for four shanks calls for 36 cloves of garlic – some peeled, some left whole in the skin. Lamb can surely handle a heavy hand of garlic and I loved the flavor in this. Anyway,  you brown the lamb shank(s) on numerous sides, then add seasonings and part of the garlic, and it goes into a 300°F oven for 2 hours, turning the shank(s) every 20 minutes. Once out of the oven you remove the shank(s) and begin cooking the peppers and onions. Onions weren’t in the original recipe, but I do like the combo of peppers and onions – and I had a big red onion that needed to be used up. I did end up adding a bit of water to the peppers so they wouldn’t burn, and once the veggies were done you make a tiny amount of a pan sauce. I added a bit of water to that as well. And you’re done. There’s bay leaf and thyme in this dish also.  If I were making this for guests, I’d add a bed of buttery mashed potatoes or creamy polenta and nestle the shank onto/beside it. Make a salad, and that’s dinner.

The Food & Wine recipe called for fresh thyme (I used dried) and fresh bay leaves. Not very many people have a bay laurel tree in their yard. I sure don’t. So I used dried. And then I added the onions, more broth and a tiny bit of dried thyme in the sauce.

What’s GOOD: the succulent lamb, first and foremost. Loved the flavor of the garlic with peppers and onions. Next time I’d double the amount of peppers and onion (I’ve made a note of that in the recipe). The veggies were a wonderful foil to the richness of the lamb. Worth making, and don’t skimp on the garlic. Each lamb shank (for me, anyway) made two servings.  Would make a nice company dinner, but at the price of lamb shanks (each shank was about $15) it would make a very pricey meal. The recipe is really very easy to do – seasoning, browning, 2 hours of roasting, chopping of the peppers and onion and little bit of cooking after that. Very simple. Can be made the day ahead, the recipe said.

What’s NOT: only that it takes a few hours to make (minimum 2 1/2 hours).

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Garlicky Braised Lamb Shanks with Sweet Peppers and Onions

Recipe By: Adapted a little from Food & Wine best 40 recipes of all time, 2022
Servings: 4

4 lamb shanks, whole — about a pound or more each
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 tablespoon unsalted butter
12 garlic cloves — unpeeled
24 garlic cloves — peeled
2 whole bay leaves
1 tablespoon dried thyme
PEPPERS:
3 1/2 cups low-sodium chicken broth
1 large red bell pepper — cut into 1/4-inch strips (more recommended)
1 medium yellow bell pepper — cut into 1/4-inch strips (more recommended)
1 large red onion — thinly sliced (more recommended)
SAUCE:
1 tablespoon butter
1/2 teaspoon dried thyme
1/4 teaspoon salt
1/2 teaspoon black pepper
(you might need a few tablespoons more broth or water)

NOTE: the peppers and onions add a lot of flavor and texture to this. I recommend you double the amount of them. You’ll need to increase the amount of chicken broth and butter too, and maybe a bit more thyme as well. If the long-braised garlic cloves (in their skins) aren’t burned, squeeze the succulent garlic out into the sauce you make at the end.
1. Preheat oven to 300°F. Sprinkle lamb with 1 teaspoon salt and 1/2 teaspoon black pepper.
2. Heat 1 tablespoon butter in a large ovenproof Dutch oven over medium until foamy. Add 2 shanks, all of the unpeeled garlic cloves, bay leaves, and thyme sprigs, and cook, turning occasionally, until browned all over, about 15 minutes. Transfer browned shanks, unpeeled garlic, bay leaves, and thyme sprigs to a platter, and set aside. Add remaining shanks to Dutch oven, and cook, turning occasionally, until browned all over, about 15 minutes. Return browned shanks, unpeeled garlic, bay leaves, and thyme to Dutch oven. Cover and transfer to preheated oven. Cook, flipping shanks every 20 minutes, until very tender, about 2 hours.
3. Remove lamb shanks, and set aside. Pour chicken broth into Dutch oven, and bring to a boil over high, scraping up any browned bits from bottom of Dutch oven. (Use a fat separator if you have one, otherwise use next method here.) Remove from heat; use a ladle to skim off fat from surface, and discard. Return broth to a boil over high, skimming surface often and discarding fat, until reduced to 2 cups, about 10 minutes. Pour broth mixture through a fine wire-mesh strainer into a large measuring cup; discard solids. Skim remaining fat from surface, and discard. Wipe Dutch oven clean; pour strained stock into Dutch oven.
4. Add peeled garlic cloves to strained broth, and simmer over medium-low until garlic is slightly tender, about 20 minutes, flipping garlic cloves after 10 minutes. Return lamb to Dutch oven. (The lamb can be cooked up to a day ahead. Refrigerate, covered; reheat before proceeding.)
5. Scatter bell peppers around lamb, and cook over medium-low, moving peppers around lamb occasionally, until peppers and garlic are tender, about 10 minutes. Using a slotted spoon, transfer lamb shanks to warm serving plates. Add remaining 1 tablespoon butter, thyme, remaining 1/4 teaspoon salt, and remaining 1/2 teaspoon black pepper to sauce, and stir until creamy. If mixture gets too dry, add more chicken broth or water to make a small amount of sauce. Remove from heat. Spoon sauce with bell peppers and garlic cloves around lamb shanks and peppers and serve immediately.
Per Serving: 603 Calories; 23g Fat (63.0% calories from fat); 8g Protein; 23g Carbohydrate; 3g Dietary Fiber; 222mg Cholesterol; 980mg Sodium; 6g Total Sugars; 0mcg Vitamin D; 102mg Calcium; 3mg Iron; 565mg Potassium; 150mg Phosphorus.

Posted in Veggies/sides, on March 17th, 2023.

Another winner of a recipe for roasted veggies.

A post from Carolyn. Can you remember back (not all that many years ago) when we didn’t even know about the succulent sweetness of roasting vegetables on a large sheetpan? I sure do. I think the phenomena happened about 10 years ago, then we went into full swing with sheetpan dinners. I sure do love those. And I’m a fan of America’s Test Kitchen, whence this recipe originated. Brussels sprouts are a favorite of mine, and I was happy to try a new version of them. As it happened I’d been out to lunch that day, and wanted something really healthy for dinner and not too filling. This was my dinner – I ate about half of that plate full.

This would make a great vegetable dish for company. It’s not hard – you could prepare everything ahead of time, have the vinaigrette ready except for the chopped apple, and roast the veggies just before dinner is ready. What’s different about this recipe is the oven temperature. It’s 500°F. Wow, is that ever hot. Have good heavy hot pads at the ready when you take it out of the oven. Just a warning! It intrigued me – that high oven temperature – because usually we roast veggies at about 425 or 450. In this case, the Brussels sprouts came out perfectly tender and still vibrantly green. The leaves that came loose (you know, the leaves that kind of break off when you halve the Brussels sprouts?) burned to a crisp (but they were edible – I just took them off when I plated it). I loved the dark caramelization of the sprouts. Then the apple cherry (or in my case I had dried cranberries open and decided to use them instead) vinaigrette is kind of genius! Pile the veggies on a platter and pour the apple vinaigrette over the top and you’re done.

The maple syrup in the vinaigrette adds a lovely sweetness. I didn’t have a tart apple, so used an Envy. Probably made the dish a bit sweeter than intended. I didn’t have fresh tarragon, either, so I used dried. Am sure the dish would be enhanced with fresh tarragon.

What’s GOOD: everything about this was delicious. I will definitely make this again. Loved the texture of the Brussels sprouts (super tender) and the flavor differences between the apple and the little amount of vinaigrette, and then the dried fruit too. Altogether delicious.

What’s NOT: nothing that I can think of. It’s a keeper. There’s very little actual vinaigrette (meaning oil/vinegar) so try to sprinkle the apple fruit vinaigrette all over the top to cover as much of the Brussels sprouts as possible. Maybe next time I’ll double-up on the oil, vinegar and maple syrup.

printer-friendly PDF and MasterCook file (click link to open recipe)

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Roasted Brussels Sprouts with Apple Cherry Vinaigrette

Recipe By: America’s Test Kitchen
Servings: 6

VINAIGRETTE:
1 small tart apple — cored and cut into 1/4-inch pieces
1/3 cup dried cherries — or dried cranberries
1 tablespoon EVOO — divided
6 teaspoons cider vinegar
3 teaspoons maple syrup
3 teaspoons Dijon mustard
1 small shallot — minced
BRUSSELS SPROUTS:
2 pounds Brussels sprouts — trimmed and halved
5 tablespoons EVOO
1 1/4 teaspoons table salt
3/4 teaspoon pepper
6 teaspoons chopped fresh tarragon — or dried, using 1/3 the amount

1. Adjust oven rack to lowest position, place rimmed baking sheet in oven, and heat oven to 500°F.
2. Toss minced apple and cherries with 1 tablespoon oil, vinegar, maple syrup, mustard, and shallot in bowl until well combined; set aside. If using dried tarragon, add it to the vinaigrette here.
3. Toss Brussels sprouts with salt, pepper, and 5 tablespoons oil in second bowl until evenly coated.
4. Working quickly and carefully, remove sheet from oven and arrange Brussels sprouts in even layer on hot sheet. Return sheet to oven and roast until Brussels sprouts are well browned, 10 to 12 minutes. Transfer Brussels sprouts to serving platter. Top with apple mixture. If using fresh tarragon sprinkle on top at this point. Serve warm or at room temperature.
Per Serving: 245 Calories; 14g Fat (48.9% calories from fat); 6g Protein; 28g Carbohydrate; 7g Dietary Fiber; 0mg Cholesterol; 550mg Sodium; 14g Total Sugars; 0mcg Vitamin D; 83mg Calcium; 3mg Iron; 698mg Potassium; 117mg Phosphorus.

Posted in Cookies, on March 10th, 2023.

Yet another chocolate chip cookie recipe.

A post from Carolyn. What’s there not to love about chocolate chip cookies? These are good ones, something different to add to your repertoire. I started with an online recipe I found years ago and tweaked it just a bit. I used some artificial sugar (for half of the brown sugar and half of the white sugar) in the batter, and since I love walnuts, I used them rather than the pecans that were part of the version I read about.

I come from the camp that cookie batter is good to eat/taste. That’s one of my favorite memories of cooking with my mother when I was a young child, and I eat cookie batter every time I make cookies, no matter the type. But when I dipped a spoon into this one I wasn’t so sure. The spices (cinnamon, nutmeg, allspice, ginger) were overwhelming. Obviously once  you add the spices, it’s a bit late to remove them! So I went with it. I figured I could always give them away if I didn’t like the finished cookie. Lo and behold, once baked, these cookies turned out to be lovely. The warm fall spices add a delicious hint of themselves and were not overwhelming in the slightest. These may not be to everyone’s taste –  I’m the first one to tell you that for decades I made the Nestle’s printed recipe on the chocolate chip bag – for all of my chocolate chip cookie baking! (Not anymore – as you can see if you merely look at my recipe index and search the cookie section, you’ll find oodles of chocolate chip cookie recipes. The ones in red print are my favorites.)

These look like “regular” chocolate chip cookies, but they’re definitely different. I liked using the bar chocolate, chopped up, instead of chips. You COULD use regular chips, but the irregular crags of chocolate in the cookies make them different.

What’s GOOD: definitely different. If you’re a purist when it comes to chocolate chip cookies,  you might not like these at all. They grew on me as time went by – as I write I still have a couple dozen of them in the freezer (I like frozen cookies). If you’re intrigued, but a bit scared to try it, make a half batch.

What’s NOT: only that these are very, VERY different than regular chocolate chip cookies. Some people might find the flavors of the spices off-putting. Maybe these are in the “Mikey, try it, you might like it” camp.

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Chocolate Chip Cookies with Warm Spices

Recipe By: Adapted from an online recipe
Servings: 56

2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
1/4 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1 cup unsalted butter — softened to room temperature
1 cup brown sugar — (may use half artificial sugar, if desired)
1/3 cup granulated sugar — (may use half artificial sugar, if desired)
2 teaspoons vanilla extract
2 large eggs
6 ounces semisweet chocolate — chopped (not chocolate chips)
1 cup walnuts — diced

1. Preheat oven to 350°F. Use parchment paper if you prefer on the baking pans.
2. In a bowl combine dry ingredients: flour, baking powder, cinnamon, ginger, salt, allspice, and nutmeg. Set aside.
3. Using an electric mixer or stand mixer on medium speed, beat the butter, brown sugar, and white sugar until light and fluffy. Add eggs, one at a time, mixing well after each addition. Add vanilla and mix until combined.
4. Reduce mixer speed to low. Gradually add the dry ingredients, mixing just until combined. Stir in the chocolate and nuts.
5. Drop dough by tablespoonfuls (I use a cookie scoop) onto the prepared pans. Bake 12 to 14 minutes, or until lightly browned.
6. Cool cookies on the pans for 5 minutes, then transfer the cookies to a wire rack to cool completely. Package into sealed containers and freeze, or eat within a few days.
Per Serving: 105 Calories; 7g Fat (57.9% calories from fat); 1g Protein; 10g Carbohydrate; 1g Dietary Fiber; 15mg Cholesterol; 58mg Sodium; 6g Total Sugars; trace Vitamin D; 15mg Calcium; trace Iron; 43mg Potassium; 36mg Phosphorus.

Posted in Desserts, on March 3rd, 2023.

If you eat these warm, they literally melt in your mouth, almost like those meltaway mints. But these are chocolate. Brownies.

Recently I bought a stand mixer for the 2nd home I own with my daughter and her husband in Palm Desert. We’re having the place remodeled; and it’s almost done. We have a new kitchen with a really nice, large island, and even though I didn’t think we were going to need all kinds of baking appliances, I just decided we needed a stand mixer and a small food processor. The stand mixer arrived (bargain price on amazon because of its mint green color, I guess) and I needed to do a quality control check on it. Right? That house doesn’t have everything a baker would need, but we did have a 9×9 ceramic dish, and I had chocolate. And as it happened, I had some mascarpone cheese that needed using up.

Once the batter was mixed properly (and yes, the new stand mixer worked just fine) it was poured into the pan/ceramic dish and baked for about 35-45 minutes, depending on your oven and the size of your pan. I used an instant read thermometer and removed the brownies when the temp in the center reached 195°F. They rested and cooled, then the frosting was spread on top. One thing we don’t have in that kitchen is an offset spatula – makes it a bit difficult to spread the frosting, but I managed with a plastic butter spreader instead. I waited a couple of hours before cutting into them. OM Goodness, were they ever tender. And tasty. I’m a dark chocolate fan, so I used 85% chocolate (Trader Joe’s bars) for both cake and frosting. You can easily lighten it up by using semisweet or lighter. I don’t know that this recipe would work with milk chocolate (it has a different chemistry than other chocolates because of the milk contained in it).

If you’re not a fan of nuts in your brownies, then leave them out. I am a fan, so was happy to add about 1/2 cup into the brownie batter. You could use pecans or almonds too, but I prefer walnuts. Altogether wonderful.

What’s GOOD: the texture of these was sublime. So soft and tender because of the mascarpone cheese in them. Everything you’d ever want in a brownie.

What’s NOT: not a thing.

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Brownie Meltaways with Mascarpone Cheese and Walnuts

Recipe By: Adapted from an online recipe
Servings: 18

1 cup unsalted butter — with a little more to grease the baking dish/pan
3 ounces dark chocolate — 85% finely chopped
1 cup granulated sugar — (I used half Bocha Sweet)
1/2 cup cocoa powder
1/3 cup mascarpone cheese — softened
3 large eggs — at room temperature
2 teaspoons vanilla extract
1/2 cup all-purpose flour
1/4 teaspoon salt
1/2 cup walnuts — finely chopped
FROSTING:
6 ounces dark chocolate — 85% finely chopped
6 tablespoons heavy cream
3 tablespoons unsalted butter

NOTE: If you don’t prefer dark chocolate, use a lighter chocolate like semisweet for both brownie and the frosting. If your eggs are straight from the refrigerator, place them in a bowl of hot water for about 10 minutes.
1. Preheat oven to 325°F. Butter a 9-inch square glass or ceramic baking pan and set aside. If using metal, reduce oven temperature by about 15°F and reduce baking time. Use instant read thermometer to make sure you don’t overbake them.
2. In a microwave-safe bowl add unsalted butter and chocolate. Microwave at reduced power for 30 second at a time, stirring between each heating. Continue until both are completely melted.
3. Sift the sugar and cocoa powder. Add to the butter/chocolate mixture. You may mix this by hand. Add the mascarpone, eggs, and vanilla extract and mix until smooth. Fold in the flour, salt and walnuts. You can use a stand mixer for this, but use it on slow speed and mix only until ingredients are combined.
4. Pour the batter into prepared pan and spread evenly. Bake for 38-43 minutes, or until a toothpick inserted in the center comes out clean. If you have an instant read thermometer, remove brownies when the internal temp has reached 195°F. Cool in the pan on cooling rack.
5. FROSTING: Add chopped chocolate to a small bowl. Set aside.
6. In a small saucepan, heat butter and cream over medium heat, stirring constantly. When mixture is almost boiling, pour over the chocolate. Let stand for 30 seconds, then stir until smooth.
7. Pour the frosting over cooled brownies and spread evenly. Allow the frosting to cool completely before cutting brownies into about 18 small rectangles..When eaten within a few hours, the brownie just melts in your mouth. After an overnight rest, they taste more like a traditional brownie in texture. Still exceedingly tender. Will keep at room temperature for several days in an airtight container. If there are still any left by then, refrigerate, separated with layers of waxed paper. They freeze well.
Per Serving: 337 Calories; 26g Fat (66.4% calories from fat); 4g Protein; 25g Carbohydrate; 2g Dietary Fiber; 76mg Cholesterol; 112mg Sodium; 18g Total Sugars; trace Vitamin D; 28mg Calcium; 2mg Iron; 172mg Potassium; 96mg Phosphorus.

Posted in Chicken, on February 24th, 2023.

Don’t you just want to sink your fork into these?

Recipe from Karen; write-up by Carolyn. Actually, I remember the first time I had a poblano pepper – stuffed similarly to this. Probably around 1990. At a restaurant in Pasadena, called the Parkway Grill. I believe it was a lunch menu special, and I really thought it was one of the most delicious things I’d ever eaten. Of course, I didn’t have their recipe, and back then poblano peppers weren’t commonly at grocery stores, either. Now they are, certainly here in California, where our grocery stores carry a variety of chiles, small and large. A few weeks ago I spent the day with Karen, and family. For lunch she served leftovers, a big favorite of mine, Pasta Puttanesca. If you click back to that story, you can read about Karen and my son Powell’s early dating, when Powell made that pasta. It’s a cute story.

So back to this story – Karen had four beautiful poblano peppers, and she and I worked on this dish together. Karen started from an internet recipe, but made a few changes to it. The poblanos have to be prepped – the tops cut off, the seeds and membranes removed, then gently sliced to open up the peppers kind of like a cup, so you can spoon in that luscious filling. The filling is a combination of fresh tomatoes, onion, garlic, salt, oregano (or marjoram in this case as Karen didn’t have any Mexican oregano – did you know that marjoram is very similar to Mexican oregano? who knew?) and cumin. And cheese, and Mozzarella. (You could also add just a little bit of corn to this too.) Once the peppers are stuffed with that mixture (see picture just above), gently mounded in the pepper so none of it leaks out, the peppers are baked for about half an hour. Then you add cheese to the top. Karen had a package of Mexican blended cheeses, and that was gently mounded on the top and put back into the oven – on broil – until the cheese melted and was golden brown (see picture at top!).

Let the peppers rest for 4-8 minutes until they’ve cooled down enough so you don’t burn  your mouth! Sprinkle with chopped cilantro and serve. Thanks, Karen, for this delicious recipe. If you wanted a slightly different taste, add corn (and remove some of the chopped tomatoes).

What’s GOOD: for me, the poblano chile pepper is the star of the dish – it has a unique flavor. But the combination in the filling is also so delicious with this, and oh, the cheese. Everything’s better with cheese!

What’s NOT: nothing other than there is a bit of prep for this – maybe 30 minutes worth, then they baked for 30. Broiled for 2-3, and it was ready.

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Poblano Peppers Stuffed with Chicken

Recipe By: Altered slightly from an online recipe
Servings: 4

Olive oil spray
4 whole poblano peppers — select evenly sized, larger rather than smaller
1 tablespoon EVOO
3/4 cup fresh tomatoes — diced
1/2 yellow onion — diced
1 tablespoon garlic — minced
1 tablespoon kosher salt
1 teaspoon Mexican oregano — dried, crushed in your palms, or use marjoram if you don’t have Mexican oregano
1 teaspoon ground cumin
2 cups cooked chicken — diced or shredded, rotisserie is fine as long as it doesn’t have different flavors on it
1 cup Mozzarella cheese — grated
1/2 cup fresh cilantro — chopped, including the stems (mince those up very finely)
1 cup Mexican blend cheese — grated
3 tablespoons cilantro — chopped, for garnish

1. Preheat oven to 400° F. For easy clean-up, line a large broiler-safe baking sheet or ceramic dish with foil and spray it with EVOO.
2. POBLANOS: cut off stems, remove ribs and seeds (discard), If there is sufficient pepper around the stem, discard the stem itself, then mince the remaining pepper into tiny pieces and add it to the filling mixture below. Cut a slit down the side of each pepper and open it slightly (without breaking the curve of the pepper) and remove any remaining seeds or membrane. Set aside.
3. FILLING: Heat EVOO in a large, deep skillet over medium-high heat. Add the tomatoes, onion, garlic, salt, Mexican oregano (or marjoram), and cumin. Cook, stirring often, until liquids have evaporated, 5-7 minutes. Off heat, stir in the chicken, mozzarella and the cilantro, mixing well.
4. Divide the filling among the peppers, using a spoon to get the filling in the pepper, filling all the inside curves, pressing down and out to fill the pepper completely. Use your hands as needed to keep the filling from falling out.
5. Place the peppers on the prepared baking sheet or dish, slit side up. Lightly spray them with olive oil. Bake until the poblanos are soft and charred in places, about 30 minutes.
6. Remove peppers from the oven. Change oven from bake to BROIL. Top the peppers with the Mexican cheese blend, molding it carefully over the filling.
7. Return peppers to the oven and broil the peppers 6 inches below the broiler element just until the cheese is melted, 1-2 minutes. WATCH CAREFULLY so it doesn’t burn. Remove from oven and let them rest for 5 minutes before serving. Do wait a few minutes to serve so you don’t burn your mouth!
Per Serving: 576 Calories; 31g Fat (49.0% calories from fat); 59g Protein; 14g Carbohydrate; 5g Dietary Fiber; 174mg Cholesterol; 2293mg Sodium; 2g Total Sugars; trace Vitamin D; 531mg Calcium; 4mg Iron; 939mg Potassium; 658mg Phosphorus.

Posted in Salad Dressings, on February 17th, 2023.

A tart, but not overly so red wine vinegar and lemon juice type, with a tiny bit of honey. And Dijon. And red chile flakes.

Over the years I’ve certainly had my fair share of very tart, puckery Italian and Greek salad dressings – at restaurants always. And haven’t always been a fan. One Italian place I frequented in years past served such a tart red wine vinegar dressing that I couldn’t eat it. Just couldn’t. Literally, I would choke and cough because it had too much vinegar. Ever had that problem? So when I volunteered to make Greek salad dressing for a potluck luncheon recently I was determined no one would erupt in a choking fit. I perused lots of recipes, and settled on one at Simply Recipes. Why that one? Because it had a tiny little bit of honey in it. And I felt that the ratio of acid (red wine vinegar and lemon juice) to oil (EVOO) was better than some.

The other nice thing about this dressing is that you can mix it up in a screw-top jar – no blender required. I minced up the garlic (lots) really well. I used fresh lemon juice (a must) and I used a good EVOO. This recipe has both red wine vinegar AND lemon juice. I liked that also. It had a little jot of Dijon in it, some red pepper flakes too (not necessarily standard). The ONLY thing I did differently was to add more dried oregano. And I doubled the recipe because I was serving a bunch of people. Other people were bringing the Romaine, the Kalamata olives, the cucumbers, Feta, and halved cherry tomatoes.

What’s GOOD: good, garlicky and not too stringent because of the ratio of acid to EVOO, and because of the tiny bit of honey. Love the flavors from the oregano and red chile flakes. Altogether delicious dressing. A keeper.

What’s NOT: nothing at all.

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Greek Salad Dressing

Recipe By: Adapted slightly from Simply Recipes (blog)
Serving Size: 6

3 cloves garlic — very finely minced or grated
3/4 cup EVOO
4 1/2 tablespoons red wine vinegar
3 tablespoons fresh lemon juice — freshly squeezed
2 teaspoons dried oregano
3/4 teaspoon kosher salt — see NOTE in directions
3/8 teaspoon red pepper flakes
3/4 teaspoon Dijon mustard
1 1/2 teaspoons honey

NOTE: if you’re using any salty ingredients in the salad (like Feta cheese) go easy on the salt. You can always add more at the end.
1. Combine the ingredients: In a pint or larger screw-top jar. Add the garlic, olive oil, red wine vinegar, lemon juice, oregano, salt, red pepper flakes, Dijon mustard, and honey. Screw on the lid tightly. Shake well. Make sure the honey has dissolved in the dressing. Alternately you could use an immersion blender, but make sure the blade part will fit into your container. Taste for seasonings. Note that there is no ground black pepper in this recipe – you may add it if desired.
3. If using within a few hours, allow it to sit at room temperature. For longer storage, refrigerate. Before using, allow dressing to warm to room temp for about an hour. Shake the dressing thoroughly before using. The dressing will keep for about a week.
4. For serving, use a sturdy green like Romaine, then add Kalamata olives (pitted), sliced cucumbers, cherry tomatoes (halved), Feta cheese (crumbled). When adding the dressing, toss the salad and sample a lettuce leaf to see if there is enough dressing. This is when you need to determine the salt level – add more if needed. You can pass additional dressing at the table, if desired.
Per Serving: 251 Calories; 27g Fat (95.3% calories from fat); trace Protein; 3g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 298mg Sodium; 2g Total Sugars; 0mcg Vitamin D; 10mg Calcium; trace Iron; 26mg Potassium; 5mg Phosphorus.

Posted in Desserts, on February 10th, 2023.

Such a luscious cake – tender, moist, juicy, and that sweet butter sauce puts it “over the top.”

My friend Linda – I have two Linda’s in my life, both good friends – my friend Linda T has a bunch of recipes on my blog already – but this one is from my other friend Linda I. (She’s quite thrilled to have one of her recipes show up here on my blog!) She made this cake for an event we had at my home a couple of weeks ago. I swooned (again) over this dessert, as she’d made it for some other event we had awhile back. This time she left me with two servings and I had to talk to myself to NOT eat it all in one sitting.

Searching online, I found it – it has an interesting past . . . it was published in a magazine for cross-stitchery in 1988. Looong time ago. It was a winner then, and it’s a winner now.

This cake is just so good. The finely minced apples make the cake so very moist. It’s a dark cake – I don’t understand, really, how/why the cake is dark as there isn’t any brown sugar in it. Perhaps it’s just the amount of regular sugar that helps provide that lovely dark golden color on the top of the cake. Well, anyway, it makes no difference how or why the cake has the dark consistency, what it has going for it is moistness, juiciness and a lovely apple-y taste. But then you pair it with the very simple sauce . ..  it’s just marvelous.

The sauce is nothing but butter, sugar, vanilla and some heavy cream. In the picture at top, you can see the sauce pooled on the left side of the plate – it’s not a creamy looking sauce, even though there is 1/2 cup of heavy cream in it. But oh, you’re going to want to lick the plate to not let any of that sauce go to waste!

Do use Granny Smith apples when making this. Sweet apples will fall apart, and that you don’t want. You can use pecans (what was in the original recipe) but Linda used walnuts on this version. I’m sure either would work just fine. You can easily make this the day before – and I can tell you for sure that it keeps just fine for several days. Do refrigerate the sauce, however, but warm it up when serving. You want the sauce to be WARM. And another must, is the whipped cream. It’s necessary. There’s something about the pillowy foil of whipped cream with some desserts – some just require it. This one does, for sure. Not that the cake wouldn’t be good without it, but it’s just better WITH whipped cream.

My thanks to my friend Linda I for her recipe. She’s been making it for years, so she tells me. Do make it – you won’t be disappointed.

What’s GOOD: love the moist, tender cake, but then the sauce. Oh, the sauce. So good. And adding the whipped cream just makes it. But the sauce is really the part that separates this apple cake from any other I’ve ever had. Do make it.

What’s NOT: not a thing. This is a winner – a keeper.

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Fresh Apple Cake with Sweet Butter Sauce

Recipe By: adapted slightly from a recipe on food.com
Servings: 14

4 cups Granny Smith apples — peeled and sliced
2 cups sugar
2 cups all-purpose flour
1 1/2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon salt
2 large eggs
3/4 cup vegetable oil
2 teaspoons vanilla extract
1 cup walnuts — or pecans, chopped
SWEET BUTTER SAUCE:
1/2 cup butter
1 cup sugar
1 teaspoon vanilla extract
1/2 cup heavy whipping cream — (1/2 cup canned evaporated milk may be substituted for the whipping cream)

1. Preheat oven to 350°F. Grease a 9-inch-by 13-inch baking pan; set aside.
2. In a medium mixing bowl, stir together the apples and 2 cups sugar.
3. In another medium mixing bowl, thoroughly combine the flour, soda, cinnamon, and salt.
4. Add the flour mixture to the apple-sugar mixture; stir well; set aside.
5. Place the eggs into a small mixing bowl and beat well with an electric mixer or hand held egg beater. Add the oil and 2 teaspoons vanilla extract; beat.
6. Stir the egg mixture into the apple mixture, blending until thoroughly moistened. Stir in the walnuts or pecans.
7. Pour the batter into the prepared pan. Bake for 50 minutes or until cake springs back when lightly pressed. Serve with warm Sweet Butter Sauce.
8. SWEET BUTTER SAUCE: In a small, heavy-duty saucepan, over low heat, melt butter. Add the sugar, vanilla, and heavy whipping cream or evaporated milk; stir. Bring the mixture to a boil over medium-high heat and cook 3 minutes. Serve warm.
Per Serving: 582 Calories; 32g Fat (49.3% calories from fat); 6g Protein; 69g Carbohydrate; 4g Dietary Fiber; 54mg Cholesterol; 475mg Sodium; 50g Total Sugars; trace Vitamin D; 34mg Calcium; 2mg Iron; 201mg Potassium; 104mg Phosphorus.

Posted in Healthy, Soups, on February 3rd, 2023.

Just the simplest of soups – although there are a LOT of vegetables in it, but the more the merrier, and the merrier the taste. I wasn’t expecting it to be so delicious!

A post from Carolyn. I don’t know about you, but after the holidays, of not-so-healthy eating, desserts served more often and just plain eating more than I usually do, I was so ready for some pure foods, healthier. My refrigerator had a bunch of vegetables and some had to be tossed in the trash, but what was there surely was enough to make a delicious soup. As I’m writing this, we’ve had rain – rain – and more rain. It’s so good for our soil as we’ve been in years of drought, so I’m not complaining. A rainy day makes me want to cook, as long as I don’t have other things I have to do. My usual busy routine has started up but I had a free day, and it was raining.

Often, when I look at recipes for vegetable soup, I think eh, veggie soup doesn’t have enough flavor to make me happy. But I decided to try it anyway since I had so many veggies that needed to be used. I’m SO glad I did, as this soup was scrumptious, and well worth making again.

Into a big pot went a sweet onion and leeks, with some olive oil. As that sweated I chopped up all the vegetables (red bells, poblanos, zucchini, yellow squash, a sweet potato, celery, carrots, garlic) and added them all at once.

Last month at the cooking class in San Diego, Phillis Carey mentioned how much she loves the new Better Than Bouillon Seasoned Vegetable Base. Picture at right. She also mentioned the same brand for chicken, the Roasted Chicken Base. I’ve bought both. And I also bought their Chili Base too, since I make more than a fair share of chili-based soups. All of them are available on amazon (use the links to get right to the pages).

All of these concentrates contain a goodly amount of sodium, so I didn’t add a single grain of salt to this soup. I added water, the vegetable paste/base, some oregano and thyme (my go-to herbs). Once the vegetables were done I removed some of it and whizzed it up with my immersion blender and poured it back into the soup (just to give the soup some thickened texture).

Then I added a little tiny can of corn and a big mound of grated Cheddar. Than I added a can of coconut cream. Now, about that. I buy Trader Joe’s coconut cream when I want that creamy texture, but I don’t want to taste coconut. TJ’s brand doesn’t taste like coconut. Neither their coconut cream or coconut milk has much of any taste of coconut. In this case, that’s what I wanted. I wasn’t making a coconut soup with vegetables, I merely wanted the creamy texture. If you want coconut milk that tastes like coconut, do buy Thai Kitchen. I buy it from a Costco that’s not near me at all as not all Costco’s carry it. Or use the link for amazon.

I scooped about a cup of soup into the bowl, added some grated Cheddar on top and a sprig of Italian parsley. Done.

What’s GOOD: altogether delicious. Healthy for sure. Lots of flavor (maybe it’s the broth that did it – but surely all the various veggies contributed too). The soup has some heat from the poblano chiles. If you’re sensitive to heat, use just one, or substitute green bell peppers. I don’t like green bell peppers, so you’ll almost never see them in my cooking repertoire! This recipe is a keeper in my book, and that’s saying something since I’m a bit reluctant to even make vegetable soup since I assume it’ll be blah. Not so with this one.

What’s NOT: really nothing. It’s a very flavorful soup. Relatively low in calorie too. A keeper, and yes, I’ll be making it again. It should freeze well.

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Vegetable and Cheddar Soup

Recipe By: My own concoction, 2023
Servings: 12

2 tablespoons olive oil
1 large sweet onion — chopped
2 large leeks — cleaned, chopped
2 cloves garlic — minced
1 cup celery — chopped
2 small carrots — chopped
2 medium zucchini — chopped
1 medium yellow squash — chopped
2 medium poblano peppers — seeded, chopped
2 medium red bell peppers — seeded, chopped
1 large sweet potato
2 teaspoons dried thyme
2 teaspoons dried oregano
7 cups vegetable broth — I used Better Than Bouillon, seasoned vegetable base
15 ounces coconut cream
1 1/2 cups cheddar cheese — grated
1 1/2 cups canned corn — optional
1 cup frozen peas — optional
Salt and pepper to taste — (won’t need much salt)
Grated cheddar for serving, plus Italian parsley

NOTES: If desired, add a can of beans, or pasta, or rice, wild rice (precook it), brown rice (also precook it). I try to eat fewer carbohydrates, and sweet potatoes (which are a resistant starch) flow through your body with less absorption as a carb.
1. Heat olive oil in a large pot.
2. Add onion and leeks and stir frequently as the vegetable sweat for about 7-10 minutes over medium-low heat. Add garlic, celery, carrots, zucchini, squash, poblano peppers, red bell peppers and sweet potato. Add bouillon and water, or vegetable broth.
3. Bring mixture to a boil, lower heat and simmer for 15 minutes, or until the vegetables are cooked through.
4. Remove about 3 cups of soup and puree in blender (or use immersion blender), and return to the soup pot. Add coconut cream, grated cheese, corn (if using) and peas (if using). Taste for seasonings. When serving, grate more cheese on top and add some Italian parsley for color.
Per Serving: 336 Calories; 25g Fat (64.5% calories from fat); 11g Protein; 20g Carbohydrate; 4g Dietary Fiber; 29mg Cholesterol; 648mg Sodium; 7g Total Sugars; trace Vitamin D; 260mg Calcium; 2mg Iron; 554mg Potassium; 247mg Phosphorus.

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