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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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Rich Chocolate Pudding with Kahlua – GF

Posted in Desserts, on December 13th, 2021.

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What I’ll say is that this dessert received many, many raves.

This post from Carolyn. Aren’t those glasses the cutest? I bought them about 20 years ago, tall shot glasses, and I’ve never used them for shots. But then, I don’t drink shots. Hence, they’ve been used for little servings of soup (usually cold, since holding the glass of hot soup might be difficult) and for little servings of dessert. This time for a mini-serving of chocolate. My cousin Gary, who was visiting over Thanksgiving, can’t eat wheat, so I always make a GF dessert for him to enjoy. I gave him a choice of a GF flourless chocolate cake or torte, or rich chocolate pudding. He enthusiastically said the pudding.

So, on Thanksgiving morning he and I made this pudding. I started with a recipe from Circle B Kitchen, but changed it a little bit because I wanted more chocolate-truffle-like pudding that was decadent. This certainly filled that bill! My cousin is an engineer (retired) and I assigned him the task of figuring out how we were going to get the pudding into the narrow little glasses without getting pudding all around the top edges. Finally, a traditional funnel was found to be the best resource, although once the pudding began to thicken (as it cooled) it became more and more difficult to do.

There are a few steps to making this: combining the dry ingredients, cooking the milk/half and half mixture, then tempering the egg yolks, then pouring it all over the other ingredients .  Then the pudding is cooked – watched very carefully so it doesn’t plop all over – just below a simmer for two minutes. Then the bar chocolate (I used semisweet) is added, and because the pudding is very hot, it melts quite easily.

Then you add the Kahlua. And stir it in well. Gary and I worked feverishly to get the pudding into the glasses immediately. Once cooled, they went into the refrigerator. I have a tall square refrigerator container, so they went into that with the lid on top, so I didn’t have to attach plastic wrap to each shot glass. You don’t want the pudding to develop a skin.

Using the whipped-cream-in-a-can was the best way to get whipped cream on top – though you can certainly do your own whipped cream for this – just be careful as you add the dollop on top (if you’re using a similar tall, thin glass).

What’s GOOD: very rich. Quite decadent. Strong Kahlua flavor. If you’re not a fan of Kahlua, of course, leave it out. Substitute vanilla, if needed. There is no question this is a chocolate Kahlua dessert.

What’s NOT: this isn’t a simple whip-it-up-quick kind of pudding. Several steps. Needs to chill a few hours as well.

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Rich Chocolate Pudding (GF)

Recipe By: Adapted from Circle B Kitchen
Serving Size: 8

6 ounces semisweet chocolate
3 tablespoons cocoa powder — (unsweetened)
3 tablespoons cornstarch
1/4 teaspoon salt
1 cup heavy cream
3 large egg yolks
1 cup half and half
1 1/2 cups milk — full fat
1/2 cup sugar — or less
1/3 cup Kahlua — or 1 teaspoon vanilla extract

1. In a large bowl, whisk together the cocoa powder, cornstarch, and salt. Slowly whisk in the cream, a little at a time, until you have a smooth mixture and then whisk in the egg yolks.
2. Pour the milk and half-and-half into a 3-quart saucepan. Add the sugar and bring to a simmer over medium heat. Slowly pour the hot milk into the bowl of cream and egg yolks. whisking until well-combined, then pour everything back into the pan.
3. Bring the pudding mixture to a boil over medium heat, stirring frequently. Watch carefully, stirring continuously and once it begins to boil, reduce heat and cook for about 2 minutes, whisking constantly.
4. Remove the pudding from the heat and stir in the chocolate. Whisk until the chocolate is fully melted and blended and then stir in the vanilla or the Kahlua, if using.
5. Divide the pudding into small ramekins or dessert cups, cover each with plastic wrap (to avoid creating a skin on top) and chill for at least 2 hours. Serve with whipped cream if desired. This will serve more than 8 if you use very small bowls or tall shot glasses.
Per Serving: 394 Calories; 24g Fat (54.4% calories from fat); 6g Protein; 40g Carbohydrate; 2g Dietary Fiber; 118mg Cholesterol; 125mg Sodium; 33g Total Sugars; 1mcg Vitamin D; 121mg Calcium; 1mg Iron; 248mg Potassium; 153mg Phosphorus.

Green Beans, Pears & Bacon

Posted in Veggies/sides, on December 6th, 2021.

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A veggie side dish fit for company, or any holiday.

This post from Carolyn. I’ve been making these green beans for decades. They were served to me in the 1960s, and I have no recollection of the heritage of this – other than it was at a gourmet dinner I’d attended and someone else brought them. I was instantly smitten. These may not be everyone’s cup of tea since there is sugar in the vinaigrette. Quite a lot, actually. But when it’s spread around with the fruit and beans, it doesn’t taste like it. It does require some last-minute preparation, so it’s best to have someone else be in charge of these, or else this be the only thing you’re doing before serving dinner.

The bacon can be made ahead and re-heated. My cousin Gary was visiting over Thanksgiving, and he and I made these for the dinner (at my daughter-in-law Karen’s sister Janice and Julian’s home). We’ve had many Thanksgivings or Christmas dinners there. With so many carbs surrounding the big turkey dinner, I wanted something green. We pre-cooked the beans at home, cooled them in cold water, drained them and let them dry some before packaging them  up to take with us. The bacon was cooked ahead, then I made the bacon vinaigrette (sugar, vinegar, lemon juice and the bacon drippings). I stored that in a glass jar to take along. The pears were cooked at the very end – and depending on the ripeness of the pears, they don’t require much cooking – the water had lemon peel added, and I probably poached them for about 4 minutes.

Then when ready to serve, into a large frying pan I poured the bacon vinaigrette, then all the green beans and let them cook for 1-2 minutes just until heated through, then the hot, cooked pears were added. The bacon reheated in the oven (residual heat from the turkey roasted in there). Onto a big platter they went with the hot crispy bacon added on top. And a few little tendrils of lemon zest too. It’s an impressive vegetable dish, especially for a holiday.

What’s GOOD: it’s certainly pretty – and the pears are unexpected. Altogether lovely side dish for any dinner, but since it’s more work than a standard side, I’d save it for company or a holiday meal. Love the vinaigrette on it. Love the combination of beans and pears too.

What’s NOT: only that it has a bit of prep and last-minute work. If you are making all kinds of other dishes to serve, either assign this to someone else to make or do all you can to have it prepped ahead so all you have to do is combine everything in the frying pan to reheat.

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Pears, Beans and Bacon

Recipe By: From a gourmet group from the early 1970’s
Serving Size: 6

3 whole pears — ripe
1/2 cup water
1 piece lemon peel — thin slivers
1 pound green beans — Blue Lake, if poss., stem ends trimmed
1 teaspoon salt
6 slices bacon — cut into 1/2″ squares
1/4 cup sugar
2 tablespoons vinegar
1 teaspoon lemon juice
2 teaspoons lemon peel — for garnish

1. Bring a large pot of water to a simmer. Add salt, dissolve, then add beans. Simmer for about 5 minutes, until beans are crisp-tender. Drain beans and plunge into iced or cold water to stop the cooking.
2. In large frying pan, render the bacon until crisp and dry on paper towel. To the bacon drippings, add the sugar, vinegar and lemon juice and cook for 3-4 minutes. Set aside.
3. Peel and slice the pears into a saucepan, add the water, lemon peel and simmer for 5 minutes or until just barely tender. Do not overcook them or they will fall apart in the finished dish. Drain and set aside.
4. To the frying pan, add green beans and toss mixture over medium heat until beans are hot, then gently stir in the pears. Pour out onto a platter and add crumbled bacon on top when served. Garnish with more lemon peel shreds if desired.

Chocolate Pecan Shortbread Bars

Posted in Cookies, Desserts, on November 29th, 2021.

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Pure bliss. Chocolate and nuts make my day. These are wonderful any time of year, but particularly so around the holidays.

This is a post from Carolyn, but actually Taylor made these. I merely helped a little and took photos. It’s such a joy to have this granddaughter of mine living with me. She wanted to make some cookies, asked me for some ideas and this one popped to the forefront. It’s a recipe from Food & Wine. Since she made them a month ago, I’ve made them as well and served them at a luncheon, topped with sweetened whipped cream. As I write this there are still 8-10 squares (I served larger squares as a dessert rather than a triangle or bar) in the frig. I wish they weren’t so darned delicious because I know that box beckons me nearly every day.

These aren’t hard to make at all, although they do have two steps – the shortbread crust, then the chocolate topping. You can combine the shortbread ingredients in a stand mixer or a food processor, which makes a dough. I’d separate the dough into about 6 pieces, then place them strategically on the sheet pan – which makes it easier to push the shortbread into the corners. There is just barely enough dough to fill a sheet pan.

You can see all the fingerprints in the dough (at left). It might have been nicer if we had used a flat glass to flatten it out, but it truly makes no difference in the finished product.

That gets baked (watch it so it doesn’t burn). Then you make the filling which is butter, dark brown sugar, a little bit of corn syrup, bittersweet chocolate, and cream. Once it cools slightly you add in the beaten eggs, and pour it out over the shortbread crust. That is baked awhile, then cooled slightly before you add the sea salt flakes on top. Cool completely, and they’re done. Oh so good.

At right you can see the baked bars, with all the pecans pebbling the surface. Once cooled you can cut them, or you can wait until they’re chilled. Be careful as you cut so the knife or sharp spatula doesn’t crack the shortbread. I cut them when they were room temp. After cutting, I put them into a refrigerator storage box with waxed paper separating the layers. Don’t put the cookies right on top of one another or it’ll ruin the chocolate top.

What’s GOOD: oh my goodness, so much chocolate and nut goodness. Loved these bars as a cookie or as a square piece as a dessert with the whipped cream on top. Altogether fabulous recipe. The chocolate part is a bit sticky, so when you handle them, do have them refrigerated first. And store them in the refrigerator. They make a bunch – they’re an easy dessert or cookie/bar to make. Great for the holidays.

What’s NOT: nothing really.

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Chocolate Pecan Shortbread Bars

Recipe By: Food & Wine magazine
Serving Size: 32

SHORTBREAD:
2 sticks unsalted butter — softened
1/2 cup powdered sugar
2 cups all-purpose flour
1/4 teaspoon sea salt
CHOCOLATE TOPPING:
3 sticks unsalted butter
3/4 cup dark brown sugar
1/4 cup light corn syrup
8 ounces bittersweet chocolate — finely chopped
2 tablespoons heavy cream
4 large eggs — beaten
3 cups pecan halves — chopped (10 ounces)
Flaky sea salt

1. SHORTBREAD: Preheat the oven to 350°F and line a 12-by-17-inch baking pan with foil, allowing it to extend 1/2 inch over the edge on all sides. Spray the foil with vegetable oil spray.
2. In a standing mixer or food processor, beat the butter with the confectioners’ sugar, flour and salt until a soft dough forms. Transfer the dough to the prepared pan, breaking it up into about 6 chunks and evenly place them on the baking sheet. Then use a flat-bottomed glass, to press the dough into an even layer. If you have difficulty, use your hands to gently coax the dough into the corners. Freeze the dough for about 10 minutes, until firm.
3. Bake the shortbread in the center of the oven for 20 minutes, until lightly golden. Do not overbake.
4. TOPPING: In a saucepan, combine the butter, brown sugar, corn syrup, chocolate and cream and cook over low heat just until melted and smooth. Remove from the heat and let cool slightly. If you add the eggs too soon, the hot chocolate mixture will “cook” the eggs, rather than thicken the topping. Add in the eggs, then fold in the pecans.
5. Spread the topping over the shortbread crust. Bake the shortbread bars for about 25 minutes, until the topping is set. Allow it to cool a few minutes, sprinkle lightly with sea salt, then cool to room temperature. Refrigerate until firm. Using the foil, carefully lift the bars out of the pan; discard the foil. Cut the shortbread into 32 triangles and serve. If you cut them into squares (larger) you can serve these as a stand-alone dessert with a topping of sweetened whipped cream. Or cut into triangles or smaller bars to serve as cookies. Store bars in refrigerator. You may stack them with pieces of waxed paper in between.
Per Serving: 312 Calories; 26g Fat (72.5% calories from fat); 4g Protein; 18g Carbohydrate; 2g Dietary Fiber; 62mg Cholesterol; 34mg Sodium; 9g Total Sugars; trace Vitamin D; 21mg Calcium; 1mg Iron; 67mg Potassium; 52mg Phosphorus.

Gingerbread Biscotti

Posted in Cookies, on November 22nd, 2021.

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Because the calendar says it’s Fall, I’m thinking about baking. Fall flavors. Gingerbread comes to mind.

Actually I made these a few weeks ago and they’re already long gone. In the interim I was helping both Karen and Sara with posting recipes of their own and I let this recipe sit in the wings. You’ve seen a lot of biscotti recipes around here in the last several months. I’ve convinced myself that a biscotti has less fat, calories and sugar (and since I make it with mostly artificial sugar) then I can have one now and then. Given my ‘druthers, I’d make either chocolate biscotti, or anise biscotti, or combination of chocolate and anise, but even I get tired of those after awhile. And since I write a blog, it was time for a variation. Something totally different.

This recipe actually came from the Challenge dairy company. Is Challenge a West Coast firm? My DIL, Karen, gave me this recipe several years ago and I just hadn’t gotten around to making them.

It took very little time to mix them up. Except for grating the fresh ginger. I have a little flat device for doing this, but still it took me about 10 minutes to get 1/4 cup of it! The dough I made in my stand mixer – the only caution I’d give you is to add the almonds and dried apricots slowly and mix it well. The mixture is kind of dry-ish, so the add-ins didn’t want to come together very well without striations of almonds or of dried apricots. So when I sliced the logs, some fell apart because they had too much of those in the middle. But it made no difference in the finished product, obviously. They tasted fine, even though some of them broke apart.

What’s GOOD: I liked the fall flavors – the spice mix of cinnamon, allspice, ginger, and the hint of molasses too. The biscotti are good. I won’t call them sensational, but then my palate is jaded because I love anise biscotti and/or chocolate ones. But it’s fall – these were nice.

What’s NOT: only the grating of 1/4 cup of fresh ginger. Otherwise, mixing these up and baking them were pretty easy.

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Gingerbread Biscotti with Apricots and Almonds

Recipe By: Challenge Dairy recipe
Serving Size: 30

1/2 cup unsalted butter — (1 stick) softened
1 cup sugar — or artificial sugar, or combo of both
1 teaspoon ground ginger
1/4 teaspoon ground allspice
2 large eggs
2 tablespoons molasses
1/4 cup grated ginger root — yes, freshly grated ginger root
3 cups all-purpose flour
1/2 teaspoon baking soda
3/4 teaspoon salt
3/4 cup chopped almonds — or sliced
1/2 cup chopped dried apricots — be sure to cut them into very small little cubes

1. Preheat oven to 325°F.
2. Cream butter, sugar, ground ginger and allspice until light and fluffy. Beat in eggs, molasses and chopped ginger root. Combine flour, baking soda and salt; blend into butter mixture. With mixer on, slowly add almonds and apricots. Chill dough for ease of handling.
3. Divide dough in half. On a lightly floured surface, shape each portion into two 12-inch long logs. Place logs on a lightly buttered or parchment lined cookie sheet. If you have one of the corrugated-style baking sheets, neither parchment nor butter is required.
4. Bake 30-35 minutes or until firm. Cool for about 15 minutes, then using a long, serrated knife, cut diagonally into 3/8-inch slices. Place slices on a cookie sheet and bake at 250°F for approximately one hour to dry the biscotti. If you use a convection oven for this step, reduce time to about 40 minutes. If you run out of room on your baking sheets, stand some of the biscotti on the edges but leave enough room around them to dry out in the oven. Make sure they aren’t touching. Cool completely then freeze in plastic storage bags. They’re fine, eaten from a frozen state. Great with a cup of coffee or tea.
Per Serving: 135 Calories; 5g Fat (34.7% calories from fat); 3g Protein; 20g Carbohydrate; 1g Dietary Fiber; 20mg Cholesterol; 85mg Sodium; 8g Total Sugars; trace Vitamin D; 19mg Calcium; 1mg Iron; 106mg Potassium; 42mg Phosphorus.

Crispy Crunchy Chocolate Chip Cookies with Corn Flakes

Posted in Cookies, on November 15th, 2021.

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A post from Carolyn. My freezer was bare – of cookies.

Having resisted making more cookies for a couple of weeks, I knew I needed something new to stock the freezer. I found this recipe in my files – it says it came from the blog cookie madness, but when I researched her website I didn’t find them, so perhaps I was wrong. Have no idea then, of the origin of these cookies. There’s another recipe here on my blog for a cookie called Ranger Cookies. Any of  you ever made those? I think they have oats and walnuts in them too. These are similar. Maybe even better.

They were cinchy easy to make – first thing was to melt a couple of cubes of butter then let that cool. Meanwhile I roasted the whole almonds in a medium oven, then added the coconut on top and let all of that become golden brown. Once that had cooled some it was poured into the food processor and chopped up finely. Then I started the butter and sugar mixture (I used nearly all artificial sugar – golden brown Splenda, and So Nourished erythritol granulated form) in my stand mixer, added the egg, extracts and salt.

In another bowl I’d combined the flour, cornstarch, baking powder, soda and salt. I mixed that up a little bit with a whisk to distribute the cornstarch and the soda clumps (actually I poured that out into my palm to mash any little clumps first). Then that was added to the wet mixture just until it came together, then in went the corn flakes and lastly the chocolate chips. With very little mixing. I used my handy-dandy scoop to make rounds, flattened them slightly and baked the cookies for 16 minutes. They rested briefly on a rack because they were a bit too fragile to transfer immediately. Once cool, they’re quite sturdy. Packed into plastic bags, they’re now resting in the freezer for frequent visits by those of us in the house at the moment (my granddaughter and her dad, Todd, who is visiting). Can’t tell you how many times the freezer door has been opened and shut since I made these cookies. Does that tell you whether these cookies are worth making?

What’s GOOD: they’re simply wonderful. The cornstarch obviously adds some crispy texture to the cookies, but the corn flakes do too. Altogether great cookies. A winner of a recipe.

What’s NOT: nary a thing that I can think of. These are really good crispy cookies.

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Crispy Crunchy Almond Chocolate Chips Cookies

Recipe By: From the internet, somewhere
Serving Size: 60

1 cup almonds — whole, unsalted
2 cups sweetened coconut flakes — about 5 ounces
2 sticks unsalted butter — softened
1 cup brown sugar — I used Splenda brown sugar
1 cup granulated sugar — I used 90% So Nourished erythritol
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
1 large egg
2 cups all-purpose flour — very lightly spooned, so scant the measurement slightly
1/3 cup cornstarch
1 1/2 teaspoon baking powder
1 1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups corn flakes
1 cup semisweet chocolate chips — or bittersweet, chopped

1. Preheat oven to 350°F. Line two cookie sheets with parchment or foil and set aside.
2, Place almonds in a 13×9 inch pan or rimmed cookie sheet and roast for 6 minutes. Dump coconut over almonds and roast both together for another 4-5 minutes. Remove from heat and let cool. Reduce oven heat to 325°.
3. In a mixing bowl, cream butter, both sugars, both extracts and egg. In a separate bowl, thoroughly stir together flour, cornstarch, baking powder, baking soda and salt. Stir flour mixture into butter-sugar mixture.
4. Transfer almonds and coconut to a food processor and pulse until almonds are finely chopped. Add corn flakes and pulse 5 more times to crush cereal. Dump almond/coconut/cereal mixture into cookie batter and stir until batter comes together. Do not over mix. Add chocolate chips and mix very briefly.
5. Shape dough into 1-inch balls and place on cookie sheets. Press balls down slightly so that tops are flattened a little bit. Bake one sheet at a time for 16-18 minutes. Let cool for about 3 minutes on cookie sheet, then transfer to wire rack to cool. Store in plastic bags in the freezer for longer term storage. However, they may not last all that long.
Per Serving: 112 Calories; 6g Fat (46.6% calories from fat); 1g Protein; 14g Carbohydrate; 1g Dietary Fiber; 11mg Cholesterol; 76mg Sodium; 8g Total Sugars; trace Vitamin D; 20mg Calcium; 1mg Iron; 49mg Potassium; 37mg Phosphorus.

Instant Pot Cheesecake with Sour Cream and Cherry Topping

Posted in Desserts, IP, on November 8th, 2021.

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This post comes from Taylor, Carolyn’s granddaughter. 

This part from Taylor. This is such a special cheesecake recipe! One of my dear coworkers, Candy, was famous for bringing this to birthday celebrations at work. Our department went all out for birthdays and Candy was known for her baking! Everyone had requests for what their special birthday treat would be. This was always mine. After my sweet friend Candy retired, she passed the famous cheesecake recipe on to me to continue making it for celebrations. It was an honor to take this on and while it may not ever taste the same as hers did, it sure is a good cheesecake! There are some special additions I’ve included that make it that much more delicious.

This additional info from Carolyn.  At right is a photo of Taylor – at her nursing school’s “white coat ceremony” recently. I was privileged to be the family member who helped her put on her coat. Taylor is living with me while she attends nursing school through Concordia University near where I live. Taylor is my daughter Dana’s daughter. Home for her is near Placerville (east of Sacramento). A few years ago, after she graduated from Sacramento State (with a BS in Health Care Administration) she began applying to nursing schools, which took awhile. She worked in a clerical job in the ER at her local community hospital while she applied to nursing schools. That’s where she met Candy. Anyway, now Taylor is in Concordia’s accelerated nursing program (13 months long, rather than the more traditional 2 years) and when she graduates next August, she’ll have a 2nd bachelor’s degree (this one a BSN). After that she’ll probably go back home to Placerville, study for and take the nursing exam, then try to find a job in the Sacramento area.

Taylor isn’t a cook – she’d be the first one to tell you that – but she does like to bake. As I write this, Taylor made some wonderful cookie bars recently that will be posted eventually. I’m just loving having this granddaughter of mine living with me. She’s a great companion, helps me out when I need things done around home, and we have a lot of fun together. Although she doesn’t have a whole lot of extra time – she’s in classes, working a day a week at a local hospital (part of her nursing program) or studying like crazy on her days off.

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Instant Pot Cheesecake with Cherry Topping

Recipe By: adapted from Pressure Cook Recipes
Serving Size: 8

CRUST:
10 whole graham crackers — finely ground, 120 grams
3 tablespoons unsalted butter — (42g – 56g) melted (3 to 4)
1 pinch sea salt
1 1/2 tablespoons brown sugar — or less if you prefer it less sweet – start with 2 tsp
1/4 cup all-purpose flour
BATTER:
16 ounces cream cheese — (454g) room temperature
2 large eggs — room temperature
2/3 cup sugar — (133g)
1/2 cup sour cream — (120g) room temperature
2 tablespoons cornstarch — (16g)
2 teaspoons vanilla extract — (10ml)
2 pinches sea salt
TOPPING:
1/2 cup sour cream
2 tablespoons sugar
CHERRY TOPPING:
15 ounces cherry pie filling

NOTES: Use a hand mixer, not a stand mixer, as it overmixes the batter.
1. Place cream cheese, eggs, sour cream on counter-top to reach room temperature. Then, melt the 3 – 4 tablespoons unsalted butter. This step is critical to the success of the batter.
2. Crust: Finely grind in a food processor. Or place the graham crackers in a Ziploc bag and roll them with a rolling pin. Then, in a small mixing bowl, mix finely ground graham crackers, a pinch of sea salt, brown sugar together with a fork. Mix in 1/4 cup all-purpose flour. Mix in roughly 3 – 4 tbsp unsalted butter until the mixture sticks together.
3. Line the side and bottom of cheesecake pan with parchment paper. Do not butter parchment paper. Pour in the graham cracker crumbs mixture. Gently press down the crumbs with a ramekin or Mason jar to form an even layer. You can also use a spoon for the edges. Blind bake crust in a 325°F oven for 15 minutes. Cool completely before continuing.
4. Mix cornstarch, 2 pinches of sea salt, and white sugar together in a small mixing bowl.
5. In a medium mixing bowl, briefly break up cream cheese by beating it for 10 seconds with a hand mixer using low speed. Add in HALF the sugar mixture and beat until just incorporated using low speed (roughly 20 – 30 seconds). Scrape down the sides and hand mixer blades with a silicone spatula every time a new ingredient is added. Add remaining sugar mixture and beat until just incorporated using low speed (roughly 20 – 30 seconds).
6. Add sour cream and vanilla extract to the cream cheese mixture. Beat until just incorporated using low speed (20 – 30 seconds).
7. Blend in the two eggs using low speed, one at a time. Mix until just incorporated (about 15 – 20 seconds with a hand mixer and less time if you are using a powerful stand mixer). Try not to overmix on this step.
8. Scrape down the sides and any batter on the hand mixer blades with a silicone spatula and fold a few times to make sure everything is fully incorporated. Pour batter in cheesecake pan. Tap cheesecake pan against the counter to let air bubbles rise to the surface. Burst the air bubbles with a toothpick or fork. Tap until you are satisfied. Ensure the surface is clear of air bubbles or fork marks.
9. Place a steamer rack and pour 1 cup water in pressure cooker. Bring water to a boil (Instant Pot users: Press manual/Pressure Cook and set the time to 28 minutes). When the water begins to boil, place cheesecake pan on the steamer rack with a foil sling right away. *Caution: Don’t wait too long to place the cheesecake in pressure cooker, as it’ll affect the cooking time. Place it immediately once the water begins to boil. This prevents too much water from evaporating. Immediately close the lid with venting knob at venting position. Turn venting knob to sealing position and let it pressure cook at high pressure for 28 minutes and full natural release. It should go up to pressure in roughly 1 minute. Natural release will take roughly 7 – 9 minutes. Open the lid gradually. Absorb any condensation on the surface by lightly tapping it with a soft paper towel.
10. Allow cheesecake to cool to room temperature with the lid open in the pressure cooker. Or place it on a wire rack to cool to room temperature.
11. After cooling for 10 – 15 minutes, carefully run a thin paring knife between the sidewall and parchment paper to release the cheesecake from the pan. Pull the slightly wrinkled parchment paper lightly to straighten it out for a smooth side.
12. Once the cheesecake has completely cooled, place it in the refrigerator for at least 4 – 8 hours (preferably overnight).
13. Before serving, add sour cream mixture and spread it out fully to edges. Pour cherry topping over the top and refrigerate for at least 30 minutes, to get the topping cold.
14. Serving: Remove cheesecake from the refrigerator and cut into wedges to serve.
Per Serving: 551 Calories; 32g Fat (51.3% calories from fat); 8g Protein; 60g Carbohydrate; 1g Dietary Fiber; 129mg Cholesterol; 365mg Sodium; 29g Total Sugars; trace Vitamin D; 110mg Calcium; 1mg Iron; 220mg Potassium; 152mg Phosphorus.

Celery Leaf Pesto

Posted in Appetizers, on October 31st, 2021.

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Post by Sara – What can you do with celery leaves?

I know…we all add them to our stock or soups, maybe even salads.  But seriously, what else can be done?  I started researching this very thing because I was given a box of fruit and veggies from a local organic grower.  And the celery was twice as big as you see in the stores plus it had this gorgeous head of leaves.   When I buy celery at the grocery store, it is trimmed of the leaves.  To be honest, I was shocked at how large the bunch of celery was with its leaves intact.  So…what can we do with celery leaves?  Make pesto, of course!

There is a very unique taste to this pesto.  It’s not as strong as you might expect.  Not so overwhelmingly celery flavored.  I served it as an appetizer on toasted baguette slices at a family BBQ.  It was topic of conversation while being a big hit.  I plan to use some of the (very little) remaining as a sauce on my halibut I’ll be grilling this week.

Ingredients pictured left in food processor before processing into paste and adding olive oil.

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Celery Leaf Pesto

Serving Size: 8

5 cups celery leaves — loosely packed, leaves only
zest of a half an orange and zest of 1 whole lime
2 cloves garlic
1 1/2 cups parmesan cheese — grated
1/2 cup sliced almonds
1/2 cup olive oil — plus 2 tablespoons

1. Wash celery leaves in cold water and lightly pat them dry.
2. Add all ingredients to the food processor EXCEPT olive oil. Pulse until a thick paste forms.
3. Add the olive oil and pulse the sauce at lowest speed until well combined.
4. Season with salt and pepper. Be careful about the salt – some Parm is very high in sodium. Taste before adding.
Per Serving: 246 Calories; 23g Fat (81.6% calories from fat); 8g Protein; 3g Carbohydrate; 1g Dietary Fiber; 12mg Cholesterol; 300mg Sodium.

Zucchini and Sausage Casserole

Posted in Lamb, Pork, Uncategorized, on October 25th, 2021.

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A tasty way to use up that summer zucchini!

A post from Karen.  Among the things I loved about this creation is it is one of the few ways I can get my son to eat zucchini.  He not only ate it…he went back for seconds!  And that was my motivation for coming up with this.  My fruit truck guy, Roberto, visits every Thursday morning in our neighborhood with his picks of the freshest and most tasty produce.  On this day he had gorgeous-looking zucchini.  I couldn’t resist, even though I knew it would be tough going to convince my son to enjoy it with us.  So I started thinking about what I could pair with the veggie to make it more palatable to him.  Sausage was a good starting point.  I looked online for existing recipes for zucchini casseroles, but on this particular day, nothing looked like something that would tempt my son.  So, it was time to get creative.

I’m all for making your own sauce, but if you need to save time, we really liked the Vero Gusto Calabrian Marinara.

In addition to the sausage, I had some stale ciabatta bread that I didn’t want going to waste.  I also had cottage cheese and started thinking about layering ingredients like lasagna.  So that was the impetus for cutting the zucchini lengthwise instead of in rounds.  Among the recipes I had read on casseroles, more than one mentioned taking the time after slicing to salt the zucchini to draw out the extra moisture so you would avoid an overly mushy casserole.  sounded sensible to me, so I incorporated that step.

I hadn’t made a lot of casseroles using bread cubes but knew I wanted to make sure they absorbed enough flavors and moisture, so I decided I would try folding them in with the cheese, egg, and cream mixture.  This ended up working really well.  I have made this recipe more than once experimenting with different types of bread.  We have decided the ciabatta has both a nice chew texture and savory flavor profile that we prefer.  The Savory Spice “Limnos Lamb Rub” was a wonderful blend of herbs to add to both the white sauce and for topping off the casserole.  If you need to select a different rub or make your own, this particular rub is a blend of coarse sea salt, garlic, lemon peel, onion, black pepper, fennel, rosemary, Mediterranean thyme, sage, basil, parsley, Greek oregano, spearmint, marjoram.  As for the different sausage choices, we enjoyed both the Hot Italian Sausage and the Lamb Merguez, so I’m content to let my mood or freezer dictate which one I use.  Speaking of the freezer, I have tested freezing the leftovers into individual portions and it worked really well!

What’s Good:  My son will willingly eat this dish.  Paired well with a lite salad for a complete meal.  It’s a great way to use up some bread that is past its prime.

What’s Not:  Only that I have to be organized enough to make sure I have the ingredients on hand.

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Zucchini and Sausage Casserole

Recipe By: Original by Karen
Serving Size: 12

28 ounces zucchini slices — about 1/4 inch slice, length wise vs. rounds
1 pound hot Italian sausage — no casing, or a lamb merquez sausage
1 large onion — chopped
20 ounces tomato sauce — Vera Gusto (Medium Heat)
8 ounces cottage cheese
2 eggs
3/4 cup heavy cream
4 cups bread cubes — dried thick cut,1 inch cubes, I prefer Ciabatta, crust removed
1 tablespoon herb rub — I use Limnos Lamb rub from Savory Spice or similar
1 pound mozzarella cheese — low moisture, shredded
1/4 cup parmesan cheese — grated
kosher salt — for sprinkling

1. Place sliced zucchini on clean kitchen towels and sprinkle with kosher salt. Let sit at least 30 minutes to draw out moisture. Then wipe dry with a clean towel.
2. Preheat oven to 350*
3. Saute loose and broken up sausage – let brown on one side then add onions and continue to saute until onions are soft, 5-10 minutes.
4. Mix egg into cottage cheese (or can substitute Ricotta) with 1 TBS. Limnos Lamb Rub and heavy cream. Pour mixture over dried bread cubes and mix well.
5. Grease a 9×13 casserole pan and pour in 1/2 the red sauce. Place 1/2 the zucchini slices in an overlapping layer over the sauce. Pour bread mixture on next and spread evenly. Sprinkle sausage and onion mixture and then 1/2 of the shredded Mozzarella cheese. Create another overlapping layer with the remaining zucchini. Spread remaining red sauce over zucchini, followed by remaining Mozzarella. Top with 1/4 cup grated Parmesan cheese and sprinkle with more Limnos Lamb rub if desired.
6. Bake for 1 hr or until bubbling and nicely browned on top.
Per Serving: 377 Calories; 26g Fat (62.0% calories from fat); 21g Protein; 15g Carbohydrate; 2g Dietary Fiber; 109mg Cholesterol; 597mg Sodium; 6g Total Sugars; 1mcg Vitamin D; 326mg Calcium; 2mg Iron; 503mg Potassium; 321mg Phosphorus.

Korean Beef and Rice

Posted in Beef, easy, on October 17th, 2021.

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This is a post from Sara. FAST & FLAVORFUL.

These days I am without the hustle and bustle of chicks at home as we are officially Empty Nesters.  But I am amazed at how little time I have to make dinner.  So I find myself searching for new quick and healthy recipes.  This is a recipe I found online that is SUPER easy.  I mean 20 mins start to finish easy!  And so tasty.  I was looking for something to do with the ground beef I’d bought that wasn’t tacos, or hamburgers.  And this recipe fit the bill perfectly!  It is so flavorful with a hint of heat.  I added the steamed cauliflower to satisfy my need for veggies.  You could add any type of cooked veggie, frozen would work easily too.  This also made excellent leftovers for lunch the next day.

Starting with the rice since it usually takes 20 mins.  Then I cut and cleaned the fresh cauliflower, dropped it into the steamer to cook.  I began browning the beef and garlic in a shallow pan.  While that was cooking, I mixed the sauce ingredients.  When the beef has no more pink, I added the sauce and let it cook on low for a few mins.  Then I fluffed the rice and was ready to assemble.

I used a bowl, layering the rice, beef then cauliflower.  I topped it with sliced scallions.  My husband enjoyed this dish with a bit of siracha to kick up the spice and a nice IPA (well, not with the leftovers at work!)

This will be a repeat in my rotation for sure!  I imagine one could substitute ground turkey or chicken for the beef, but you may need to increase the spices to give it more flavor.

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Korean Beef and Rice

Serving Size: 4

1 pound lean ground beef
3 cloves garlic — minced
1/4 cup brown sugar, packed
1/4 cup soy sauce, low sodium
2 teaspoons sesame oil
1/4 teaspoon ground ginger
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon pepper
2 1/2 cups hot cooked rice
3 green onions — thinly sliced
2 cups cauliflower — steamed

1. In a large skillet, cook beef and garlic over medium heat until beef is no longer pink, breaking into crumbles. Meanwhile, in a small bowl, mix brown sugar, soy sauce, oil and seasonings.
2. Stir sauce into beef, heat through. Serve over rice and cauliflower.
Per Serving: 551 Calories; 26g Fat (43.3% calories from fat); 25g Protein; 52g Carbohydrate; 2g Dietary Fiber; 85mg Cholesterol; 703mg Sodium. Exchanges: 2 Grain(Starch); 3 Lean Meat; 1 Vegetable; 3 1/2 Fat; 1 Other Carbohydrates.

A repeat from 2008 – salmon with orange leek sauce

Posted in easy, Fish, on October 1st, 2021.

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It’s not often that I repeat a recipe, but this one is just too good to forget.

Way back when, I posted this recipe, one that came from a cooking class with Phillis Carey. And as an aside, Phillis still isn’t doing any in-person cooking classes, and I’ve decided that if I can’t attend a class and taste the food, well, I don’t want to go to an online class. Phillis always made me think outside my box, serving ordinary food but with a different twist or ingredients that I might not have matched with one thing or another. Leeks and salmon are one of those combinations, but I’m telling you true, this is a match made in heaven. My friend Linda T, who lives about an hour south of me, is a big fan of my blog (we’ve been friends for over 30 years), and it may not be a stretch to say that this recipe is one of her all-time favorites.

One of the things I like about it is how EASY and quick it is. All made in one pan. First it’s the chopped leeks (I buy Trader Joe’s because they’re already cleaned – all I have to do it trim the ends and chop) gently sautéed in butter. Do this over low heat so they don’t burn (like mine did, see photo above). Then the salted and peppered salmon is laid on top of the leek bed, and you add in some dry white wine (I used vermouth), grated orange rind, thyme and some cream. The salmon is very gently simmered (covered) for about 8-10 minutes (depending on the thickness). I used my instant-read thermometer and it was thoroughly cooked in 8 minutes. If using wild salmon, 5-7 minutes probably. Meanwhile I’d cooked some rice with a tad of lime juice and more orange zest, and a pan of sautéed zucchini too. The original recipe called for a little tiny bit of sugar, but I didn’t use any, and I can’t say that it made a difference. I did have to add a little more cream, as most of it boiled away during the gentle simmering. Add water, cream, or a bit more wine if yours dries up. I’d made a half of a recipe and 2 leeks needed a bit more liquid to make it all come together.

Dinner was prepped and done in about 25 minutes total time. My granddaughter Taylor nearly licked the plate. Seriously. I did, too. Fortunately, I made enough for 2 meals, so we’ll have leftovers in a night or two. This is certainly a meal fit for company, and easy enough for a weeknight family meal also. Do make pasta or rice on the side to sop up any sauce remaining on the plate.

What’s GOOD: first off, it’s all about the leeks. Once cooked and simmered, they take on a very mellow flavor, but they add startlingly lovely accents to this sauce. Altogether delicious.

What’s NOT: only that you must have leeks and cream on hand to make this work.

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Salmon Fillets with Orange and Leeks

Recipe By: Phillis Carey, cooking instructor
Serving Size: 6

3 tablespoons unsalted butter
4 large leeks — halved, white and pale green parts only, sliced
1 teaspoon sugar
1 teaspoon fresh thyme
6 pieces salmon fillets
1 teaspoon orange zest
3/4 cup heavy cream
1/3 cup dry white wine — or orange juice
2 tablespoons fresh chives — cut in 1-inch lengths, garnish

1. Melt butter in heavy, large skillet over medium heat. Add leeks and sprinkle with sugar and thyme. Season with salt and pepper. Sauté 4 minutes. Reduce heat, cover, and cook until very soft, stirring occasionally, about 10 minutes.
2. Season salmon with salt and pepper. Arrange atop leeks and sprinkle with orange zest. Add cream and wine. Cover pot again and cook until fish is opaque, about 10-12 minutes. Transfer fish to plates and keep warm. If using thinner (wild) salmon, cook for 4-8 minutes, depending on thickness. Fish is done when the internal temp reaches 135°F.
3. Boil sauce until slightly thickened, about 3 minutes. Season to taste with salt and pepper. Pour sauce over fish. Garnish with chives.
Per Serving: 678 Calories; 32g Fat (43.6% calories from fat); 82g Protein; 10g Carbohydrate; 1g Dietary Fiber; 342mg Cholesterol; 219mg Sodium; 4g Total Sugars; trace Vitamin D; 103mg Calcium; 4mg Iron; 1849mg Potassium; 1164mg Phosphorus.

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