Mini Pumpkin Sage Balls with Creme Fraiche

I think any recipe with the word 'ball' in it tends to be good. Everybody likes bite-sized food, right? I came across this recipe when I was looking for a new appetizer to bring to a dinner party....everyone seemed to enjoy it. And it was really easy. I suggest doubling the recipe. They were good even without the dipping sauce (which if you can't find creme fraiche-you can make your own-recipe below). I skipped the fried sage leaves on top--didn't miss it.

MINI PUMPKIN SAGE BALLS WITH CREME FRAICHE
adapted from allrecipes.com

Makes about 16 pumpkin balls

3 tablespoons canola oil
1/2 cup finely diced onion
2 teaspoons minced garlic
2 1/2 teaspoons chopped fresh sage
3/4 cup pumpkin puree
3/4 cup dry bread crumbs
1 egg
1/2 teaspoon salt
1/4 teaspoon ground black pepper

Topping: (Optional, in my opinion)
2 cups vegetable oil for frying
1 sprig fresh sage leaves

Sauce: (Also optional, in my opinion)
1/4 cup sour cream (light is fine)
1/4 cup heavy whipping cream (I used fat-free half and half)
1 teaspoon white sugar (I used maple syrup)
1 tablespoon balsamic vinegar (a raspberry or citrus one will do too)

Preheat oven to 375 degrees F (190 degrees C). Grease a baking sheet.

Heat oil in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the garlic, and cook 2 minutes until softened, then stir in the chopped sage, and cook 2 more minutes. Scrape into a large bowl, and stir in the pumpkin puree, bread crumbs, eggs, salt, and black pepper until combined. Roll the mixture into 1 1/2 inch balls, and place onto the greased baking sheet.

Bake in preheated oven until firm and hot, about 15 minutes.

Topping:
Meanwhile, heat the frying oil to 350 degrees F (175 degrees C), and add the sage leaves. Fry until the bubbles begin to subside and the leaves are crispy. Remove the leaves, and drain on a paper towel-lined plate.

Sauce:
Prepare the dipping sauce by stirring together the sour cream, whipping cream, sugar, and balsamic vinegar until smooth.

To serve, sprinkle the pumpkin balls with fried sage leaves and serve with the dipping sauce on the side.

Best Fresh Spiced Citrus Cranberry Sauce

I don't know why anyone who is serious about Thanksgiving turns to a can for cranberry sauce...it's almost blasphemous. This..coming from the girl who didn't really have all the real 'fixins' growing up. But now that I'm married to an honest-to-goodness-nothing-is-better-than-Thanksgiving-food man...well, there's just no going back.

So, I came up with this one on my own because I wanted something to taste really fresh...the key is the spiced cider. Spiced cider is made with mulling spices. I particularly love the Williams-Sonoma brand--or try the Trader Joe's brand, but you can make your own spices too. So if you make any spiced cider this season...save a cup or so to make this cranberry sauce. You won't be sorry.

By the way, the apple adds 'pectin' which helps thicken the cranberry sauce.


BEST FRESH SPICED CITRUS CRANBERRY SAUCE

•        1 package fresh cranberries, rinsed and drained
•        Zest of one orange
•        Approximately 1/3 apple, peeled and grated
•        4 Tbsp. raw sugar (preferably Turbinado), or more if you prefer sweeter
•        Approximately 1 cup spiced apple cider 

Place all the ingredients in a small saucepan and bring to a boil. Cranberries will begin to 'pop'--this is a fun noise--if your kids are watching the pot, please be aware that the cranberries don't explode and burn anyone.

Lower heat and let the sauce simmer for a few minutes---stirring every so often, to partially break up cranberries.

Turn off heat. Mixture will start to thicken and continue to do so slightly after the heat is off.

Let cool and serve alongside turkey and sides.

Makes about 1 ½ cups sauce.

Let's Party Pecans

The holidays will soon be upon us...you know, those days of celebration where we all get together with our friends and families, tell stories, actually do our hair and makeup, let the little ones get away with just a teensy bit more, and get fat. But at least we'll have fun doing it. In our family, we all stand around the kitchen (despite what else is highlighted or going on in other parts of the house), talking, drinking, and munching--all while watching the women of the house prepare the big meals.

But, even while waiting for the special holiday food to appear, we seem to crave something delightfully special and different. These pecans are PERFECT alongside some bubbly or sweet juice punches that are often served during the holidays. They are salty, smoky, sweet, and slightly spicy all at once (let's see how many adjectives that start with 's' can I come up with?!)

There are dozens of recipes online for mixed nuts, and this one was inspired by another great cookbook that I received at my wedding--The Bride and Groom First & Forever Cookbook by the Corpening sisters. One of the best things about party pecans is that they will taste fresh just as flavorful, even weeks after they were made--if they last that long.

Below, I am including the original recipe and my version. Suit yourself on which one you'd like to try--or find a combination of the two for yourself...; yes, I was embarrassed by my 'secret' ingredient--until I tasted them. It will knock your socks off--yes, that good.

The authors note that their friends go absolutely "nuts" for these nuts and that over the years, they have become a holiday gift-giving tradition for them. So, if you are a handmade Christmas gift kind of person....this may be a recipe for you!

PARTY PECANS
Makes 2 cups

1 Tbsp. Worcestershire sauce
1 Tbsp. unsalted butter, melted
1/2 tsp. liquid smoke
2 cups (6 ounces) pecan halves
2 tsp. onion powder
2 tsp. garlic powder
1 tsp. seasoning salt (such as Lawry's)
1 tsp. sugar
1/8 tsp. cayenne pepper

Preheat oven to 250 degrees and line a baking sheet with aluminum foil to allow for easier cleanup.

Combine the Worcestershire sauce, butter, and liquid smoke in a medium bowl. Add the pecans and stir to coat. In a small bowl, combine the onion powder, garlic powder, seasoning salt, sugar, and cayenne. Sprinkle half the spice mixture over the nuts and stir well. Add the remaining spice mixture and stir again.

Spread the nuts in a single layer on the prepared baking sheet and bake until the nuts are dry and toasted, 30 to 40 minutes. Let cool completely before serving.

ANCA'S VERSION OF PARTY PECANS:

Makes 3 cups

1 Tbsp. Worcestershire sauce

1 Tbsp. LIGHT unsalted butter, melted

1/2 Tbsp. chili-flavored olive oil

2 tsp. onion powder

2 tsp. garlic powder

1 tsp. smoked salt (if you can find it--if not, use 1/2 tsp. liquid salt and 1/2 tsp. seasoning salt)

*1/2-1 tsp. mixed spices of your choice (like any from the Weber seasonings line)-

1 Tbsp.. agave nectar

Secret ingredient: 2-3 Tbsp. taco sauce (or about 3 packets of Taco Bell mild sauce--yup, for real)

3 cups pecan halves

*Note: if your spices include salt in the ingredients, lessen the amount of salt or eliminate it all together.

Preheat oven to 250 degrees and line a baking sheet with aluminum foil to allow for easier cleanup.

Whisk all ingredients together in a small bowl (with the exception of the pecans)--it will be sauce-like (see picture below).

Add the pecans to the baking sheet and drizzle this  sauce on them. Using your clean hands, combine the nuts with the seasoning sauce until the nuts are evenly coated.

Spread the nuts in a single layer on the prepared baking sheet and bake until the nuts are dry and toasted, 30 to 40 minutes. Let cool completely before serving.

Zucchini Alfredo--SO Simple & SO Good

You may remember that I discussed my handy dandy veggie shredder tool in this post. Well, I have pulled it out again...If you don't have a vegetable shredder, I think you can cut the zucchini lengthwise until it is spaghetti-thickness (it'll just take you a bit longer time).

I ran across this recipe while perusing supercook.com (AMAZING website when trying to figure out what to make for dinner with what you have; especially good for us lazier/impulsive cooks who don't schedule all our meals in advance--more power to you if you do though!!!). I have modified it somewhat to make it more healthy (less fatty), but it is still very delicious.

ZUCCHINI ALFREDO
Serves 2-4 (depending on how many sides you have)

2 zucchini
1 tsp. olive oil
1 clove minced garlic
1/2 tsp. dried oregano
2-3 Tbsp. grated Parmesan cheese
2 Tbsp. light sour cream

Wash the zucchini well and pat dry with paper towels. I mean, wash it WELL--an amazing amount of grit can sit on the surface. Slice the zucchini into evenly sized spaghetti like strips--using a vegetable shredder--or cut if you are skilled.

Heat the olive oil and garlic in a large saute pan. Saute for a min or two. Add the sour cream, Parmesan, and oregano. Warm through.

Add the zucchini and continue to saute until it is just tender. (The zucchini will leave some liquid behind--this is normal since this vegetable is made up of so much water).

This shredded, creamy zucchini is a great side dish to chicken, rice, and sliced tomatoes. Next time, I may serve it the way my favorite restaurant (Al Di La) serves it: halibut on shredded zucchini with black lentils on the side--simply amazing!

Black Bean Hummus

Hummus is a MUST in my world. I always like to have some on hand. It's great with pita chips and raw vegetable sticks. But, recently, I needed some variety and remembered a black bean hummus my husband and I first had at Barley's Taproom & Pizzeria in Knoxville--in the Old City.

If you like regular hummus, you will absolutely love this! Everyone who has tried it has loved it. 

The reason I believe hummus tastes so good, is tahini--a sesame seed paste that can be found in health food stores like Whole Foods or ethnic grocery stores (Middleastern). You could probably add some chili powder and serve it as a dip with tortilla chips. I skipped the cayenne pepper and drizzled a little chili-flavored olive oil on top.

If taking this to a party, make sure to make a double recipe.

BLACK BEAN HUMMUS
adapted from allrecipes.com

• 1 clove garlic
• 1 (15 ounce) can black beans; drain and reserve liquid
• 2 Tbsp. lemon juice
• 1 1/2 Tbsp. tahini (sesame paste)
• 3/4 tsp. ground cumin
• 1/2 tsp. salt
• 1/4 tsp. cayenne pepper

For garnish:

• Olive oil
• Paprika (a few dashes--'smoked' preferably))
• Olives-optional (Greek/Kalamata, preferred)

In the bowl of a food processor, add garlic, black beans, 2 tablespoons reserved liquid, lemon juice, tahini, cumin, teaspoon salt, and a dash of cayenne pepper. Process until smooth, scraping down the sides as needed--and continuing to add reserved liquid until the consistency is satisfactory to YOU.

Taste and add additional seasoning (if necessary).

Garnish with olive oil, paprika, and Greek olives (if using). Serve with pita chips and/or vegetables.

Sunday Breakfast: Scrambled Eggs With Caprese Multigrain Toasts

I meant to post this earlier this week (like Sunday), but then I got the flu. Anyway, you can plan ahead for this weekend and surprise your loved one--this is crazy easy (especially if you can get another family member to make the eggs). This breakfast is for those of us that want just a little something special on the weekends when all family members happen to be home....or if you have company over....or if you want to clean out your fridge. Or if you want a reason to eat Italian for breakfast...enjoy....all you need is some hot coffee and orange juice.

SUNDAY BREAKFAST: SCRAMBLED EGGS WITH CAPRESE MULTIGRAIN TOASTS

Serves 2-3

For Eggs:

2-3 eggs

2 egg whites (I use Eggbeaters)

1 Tbsp. plain yogurt (Greek-style, preferred) or sour cream (dairy adds a fluffier texture to the eggs)

Salt & pepper, to taste

Seasonings of your choice (optional-but you can use oregano, dill, basil, hot sauce, garlic salt, chives, etc.)

For Toasts:

Multigrain bread (1-2 slices per person), toasted

2-3 tsp. basil pesto

1 big tomato, diced

2-3 ounces of fresh buffalo mozzarella, diced (if you get a log already sliced, it's about 2-3 slices)

A splash of balsamic vinegar

A drizzle of extra virgin olive oil

Salt & pepper, to taste

(If you're feeling extra special, you may add a few sprinkles of freshly grated Parmesan cheese--oohh!)

Whisk the eggs, yogurt or sour cream, and seasonings in bowl until the all ingredients are incorporated together.



In a medium saute pan, heat oil (of your choice) on medium-low heat. Then pour in the egg mixture. I looked this up so I could properly explain: After a minute or 2, when the bottom and edges have begun to cook and solidify, scrape and lift the edges with a spatula and allow the uncooked part to run under the part lifted. Fold cooked parts towards the center. Repeat the scraping, lifting, and folding until the egg has formed curds. (Something I have learned: More stirring will make small curds and less will make larger, fluffier curds. Duh, right?-took a long time for me to get that. Ha!)

When the curds are firm but still moist, remove to plates or serving dish. Apparently, I read that they will continue cooking after they leave the pan. News to me since I fear runny eggs--I just cook them to death until most people consider them too dry. Then again, I don't like my steak cooked rare either. To each his own. But, I digress....

So, in a separate bowl (if you are brave and talented--you can step away from the stove while the eggs cook and yet continue to break them up while you do this), mix together your tomato, cheese, pesto, olive oil, vinegar, and salt and pepper.

Add a piece (or two) of bread to each plate (you should be able to serve 2-3 people easily). Top each piece of bread with caprese mixture and serve alongside the scrambled eggs.



Cheesy Chicken Spaghetti (Or What To Do With Leftover Pasta)

Here's an easy weeknight dish that can be prepared ahead of time or doubled and shared with a friend. It was inspired by something I saw in Southern Living a while back (you just can't go wrong with SL!). I did not use the broccoli, but I did use the mushrooms. We are hard-core mushroom lovers in this family.

Serve this casserole with a salad (or roasted green beans, as was our case) and some rolls and you are set.



CHEESY CHICKEN SPAGHETTI WITH MUSHROOMS

You can cover and refrigerate the casserole overnight, and sprinkle with cheese before baking. Bake at 350° for 25 minutes until bubbly.

1/2 package of uncooked spaghetti (yes, you may go whole-grain)

1 medium onion, chopped
1 Tbsp. minced garlic (about 2 cloves)
2 cups sliced mushrooms (optional)
1-2 cups broccoli, cooked (optional)
1 (14.5-ounce) can diced or stewed tomatoes, un-drained (and chopped if using stewed)
1 Tbsp. Worcestershire sauce
1 Tbsp. red wine vinegar
2 tsp. dried Italian seasoning
1/4 tsp. salt
2 cups (8 ounces) shredded reduced-fat Cheddar cheese, divided (I used a blend of Parmesan, Asiago, Mozzarella, and a small amount of Cheddar)
3 cups chopped cooked chicken (frozen is fine as long as you thaw it)

Preheat oven to 350º.

Cook pasta according to package directions, omitting salt and fat. Drain.

Coat a nonstick skillet with cooking spray; place over medium-high heat until hot. Add onion and garlic (and mushrooms, if using); sauté 5 minutes. Add tomatoes, Worcestershire sauce, vinegar, seasoning, and salt; bring to a boil.

Reduce heat, and simmer, uncovered, 10 minutes--adding broccoli during the last 2-3 minutes, if using. Stir in 1 cup cheese, cooked spaghetti, and chicken. Continue to cook until heated through.

Spoon into a 3-quart casserole coated with cooking spray (I used an 8x8 dish).

Sprinkle with remaining 1 cup cheese.

Bake at 350º for 15 minutes.

Makes 6 servings.



No Knead Heart-Healthy Refrigerator Rolls

I have had this recipe for a long time and I'm not sure from where--it's pretty similar to the soft whole wheat bread recipe that I made recently (from Nancy/Kelly)--but I don't have them side by side to compare; however, I think these rolls end up having a bit of a fluffier texture due to the addiotion of the egg whites.

These are great rolls for sandwiches. They come out a bit flatter and perfect for turkey, cheese, and avocado sandwiches or pimiento cheese sandwiches. But, you can also devour them out of the oven. I sometimes bake and then freeze the rolls.

Things to know: 1) These rolls are super easy---again, due to no kneading! 2) You can keep the dough in the fridge for several days & pull the dough out to shape the rolls a few hours before you need them.

HEART-HEALTHY REFRIGERATOR ROLLS

Serving Size : 36 small rolls or approximately 7 big rolls for sandwiches or burgers

2 egg whites -- slightly beaten (I use eggbeaters)
1/2 cup oil, such as canola or safflower (I use olive oil)
1/4 cup sugar (I used Agave nectar-but you can also use honey)
1 package yeast -- not instant
1 tsp. salt
4 cups flour (I use 2 cups all purpose flour & 2 cups whole wheat pastry flour)
Approximately ¼ cup wheat germ

Sprinkle yeast into 1/4 cup warm water. Let stand 5-10 minutes to soften.

Using a large mixing bowl, beat egg whites slightly and add the oil and sugar; blend. Add yeast, salt and 1 cup warm water. Add wheat germ. Stir in flour gradually, using a wooden spoon to mix well.

Refrigerate dough at least overnight, but it may be left in refrigerator for several days. This is what it will look like:

Shape dough into 36 balls or into shape you prefer. Place on a lightly floured surface and let rise for 2 hours.

These are what mine looked like this last time--I will be honest and tell you that this time they didn't rise as much as my previous efforts & that is because I replaced some of my regular flour with brown rice flour, but it didn't affect the taste and it actually made it easier to eat as far as sandwiches were concerned. Yours will probably not be as flat as mine were if you do them with all purpose flour or with half all-purpose and half whole wheat flour.

Preheat oven to 375 degrees and bake rolls for 10 minutes (longer if you have made larger rolls). Serve immediately.

Oh, and if you haven't tried this 'butter' yet--please do so. I don't think you can tell it's vegan. But, it's delicious. I served it to a die-hard meat eater one time (he was afraid to try it), but was so surprised at how good it was.

Brown Rice (Crispies) Espresso Nut Power Bars

This is another fantastic recipe of Heidi Swanson's that I have been dying to make for over a year. A rainy day finally allowed me to choose making these over running errands. Good call because they are FANTASTIC tasting. Heidi calls them 'Big Sur Power Bars'--here is her post. You can also see her soothing video. I love the use of the brown rice syrup--it was my first time making something with it. Cool idea for a sweetener.

Heidi also says that if you can't find the crisp brown rice cereal, it's fine to use regular rice cereal (for ex: Rice Crispies - just stay clear of "puffed" rice cereal, it will throw the recipe off). Apparently, you can feel free to substitute other types of nuts, seeds, or whatever little goodies you can dream up. But, I made them pretty much exactly as her recipe, except my espresso beans are chocolate covered. Of course they are. And yes, I doubled the recipe for a 9X13 inch pan since we like thicker bars and I have a sneaking suspicion they bind better when they are thicker.

Here's what you'll need (the only thing missing from my picture is the pecans-sorry, forgot to include):

BROWN RICE ESPRESSO POWER BARS (AKA BIG SUR POWER BARS)


1 tablespoon coconut oil (or regular butter)
1 cup pecans, chopped
1 cup slivered almonds
2/3 cup (unsweetened) shredded coconut
1 1/4 cups rolled oats
1 1/2 cups unsweetened crisp brown rice cereal
1 cup brown rice syrup
1/4 cup natural cane sugar
1/2 teaspoon fine-grain sea salt
2 tablespoons ground espresso beans (I used chocolate-covered espresso beans-yum!)
1 teaspoon pure vanilla extract

Preheat oven to 350 degrees. On a rimmed baking sheet, toast the pecans, almonds, and coconut for about 7 minutes, or until the coconut is deeply golden. Toss once or twice along the way.

Meanwhile, grease a baking pan with the coconut oil. If you like thick power bars, opt for an 8 by 8-inch pan; for thinner bars, use a 9 by 13-inch pan.

Mix the toasted nuts, oats, coconut, and brown rice cereal together in a large bowl and set aside.

Combine the brown rice syrup, sugar, salt, espresso, and vanilla in a small saucepan over medium heat and stir constantly as it comes to a boil and thickens just a bit, about 4 minutes. Pour the syrup over the oat/nut/cereal mixture and stir until it is evenly incorporated.

Spread this mixture into the prepared pan and cool to room temperature before cutting into whatever size bars you desire.

Makes approximately 16 to 24 bars.
 

*I have noticed that these bars do better if they are stored in waxed or parchment paper in a tupperware container in the fridge. The cold keeps the bars together since they do not have any fat besides what is in the nuts.

Rustic Potato Cabbage Bean Soup

Fast, Simple, Healthy & Good. Inspired by 101cookbooks.com--one of my favorite food websites due to Heidi's love of natural foods. I LOVE this soup....but cabbage was eaten often while growing up in my home, so it's not a stretch. This soup is very mild tasting and filling due to the addition of beans. It would be really delicious served with a hearty wheat bread or a sandwich for lunch. If I could use one word to describe this soup, it would be 'cozy'--perfect for a rainy day. If you omit the cheese, it can be made into a vegan soup.

You can use any bean you like--Heidi's recipe called for white beans (I only had garbanzos). She also called for less broth, but for some reason I needed more. I used a vegetarian 'chicken' broth without MSG. In recipes that are as simple as this, the quality of your ingredients is essential. Use good quality extra virgin olive oil and a really good quality grated hard cheese (like Romano, Parmesan, or Grano Padano). Enjoy!

RUSTIC POTATO CABBAGE BEAN SOUP

1 Tbsp. extra virgin olive oil

1/4-1/2 tsp. salt
2-3 potatoes, skin on (or off-as in my case due to bad skins), cut 1/4-inch pieces (approximately)
4 cloves garlic, chopped
1 medium yellow onion, sliced or diced
7 cups stock (approximately, original recipe called for 5 cups)
1 can of beans, drained & rinsed well (your choice-I would have preferred cannellini or navy beans, but only had garbanzos on hand)
1/2 of a cabbage, cored and sliced into (approximate) 1/4-inch ribbons (of course I didn't measure!)

For serving:
A bit more good-quality extra-virgin olive oil for drizzling
1/2 cup Parmesan cheese, freshly grated

Warm the olive oil in a large thick-bottomed pot over medium-high heat. Stir in the salt and potatoes. Cover and cook until they are a bit tender and starting to brown a bit, about 5 minutes - it's o.k. to uncover to stir a couple times (and add a bit of stock if the potatoes stick to the pan).

Stir in the garlic and onion and cook for another minute or two. Add the stock and the beans and bring the pot to a simmer. Stir in the cabbage and cook for a couple more minutes, until the cabbage softens up a bit.

Now adjust the seasoning - Heidi says that getting the seasoning right is important or your soup will taste flat and uninteresting. Taste and add more salt if needed, the amount of salt you will need to add will depend on how salty your stock is (varying widely between brands, homemade, etc)...

Serve drizzled with a bit of olive oil and a generous dusting of cheese (I mixed in a handful of cheese at the last minute into the whole pot so that is why my pictures lack a cheese topping).

Makes about 6 servings.

If McDonald's Made A Healthier Egg McMuffin

This is what I imagine it would be:

Thank you to my sweet friend Erinn for serving us french press coffee, pumpkin muffins, and these egg sandwiches on our recent visit to Charlotte, NC. I really like being a spoiled houseguest....

HEALTHIER EGG MCMUFFINS

For every sandwich, you will need:
1 fried egg
1 english muffin (we used regular, but you can go on with your healthy self and try whole wheat)
1 slice of cheese (Havarti was particularly delicious)
1 handful of spinach
1 tomato slice
salt & pepper
1 veggie sausage pattie, like Morningstar Farms brand (optional)
*Condiments of your choice

Toast the english muffins while you are frying the eggs.(Buttering the english muffins is up to you) Assemble the sandwiches to your liking and dress with mayo, mustard, barbeque sauce, etc.

*For something different, try one of my favorite condiments:
Equal amounts of (Vegennaise) mayo, mustard and pesto. --I HIGHLY recommend trying this condiment either as a dipping sauce with chicken tenders (especially the vegetarian ones like Morningstar brand) or as a spread on sandwiches-like the one above.

And this is the glee that comes from getting to eat a 'lunch'-type food for breakfast....

Soft Whole Wheat Bread--Easy & Good

Want a really easy and good bread? Try this one. It's easy if you have a stand mixer to do the kneading for you. I haven't used all whole wheat flour yet, but I did like the half & half ratio to start with (half white, half wheat). Some of you have asked: I like using whole wheat pastry flour because it tends to give a tender, crumb-like result when baking. But, I believe that Nancy (where I got the recipe-thanks girl!) used just regular whole wheat flour with excellent results. Here's her post.

To turn this dough into dinner rolls, just break the dough into pieces and put them next to each other in bread pans. To make pizza dough, divide it in half and roll it out. Here's the recipe for the pizza dough that I posted on a few months ago.

SOFT WHOLE WHEAT BREAD

-recipe via Nancy Simmons, via Kelly at http://domesticbydesign.com/

6 cups flour (I used half bread flour and half whole wheat pastry flour-but you can use just all purpose flour or half whole wheat flour and half regular all-purpose flour to start out with)
2 1/4 cups water (recipe states temperature should be about 110-115 degrees--but I didn't test mine)
1/3 cup oil (I used extra virgin olive oil, but you can use safflower or canola)
1/3 cup honey
1 Tbsp. yeast
2 tsp. salt

If you have a good mixer-you don't have to knead it by hand. Just combine the water, oil, honey, and salt into the mixer. Mix until well blended. Next, add half of the flour. Mix until just blended. Add the yeast, mix again until just blended. Add remaining flour and mix until just blended.

Let the dough rest for 10 minutes. Then, knead the dough, by machine or by hand, for 6 minutes.

Put it into greased loaf pans (I used two) and let it rise in a warm oven (about 170 degrees), covered, for 45 minutes or so.

Remove covers. Turn oven up to 350 degrees, and bake for 25 minutes or so (until the bottoms are golden brown).

To cool, loosen with a butter knife and place on cooling rack on their sides.

Yield: 2 loaves (well for me anyway--ended up freezing one of them). It makes really great sandwich bread.

NOTE: If you want a nice soft crust (I did not): Use a pastry brush to brush a little butter over the tops.

 

BEST, BEST Tomato Basil Soup--from Nordstrom Bistro Cafe



I've been making this soup since our first year of marriage. We absolutely love it-no really, it's the best. and easiest tomato basil soup I have ever eaten. No peeling of fresh tomatoes either. If you have an immersion blender, this soup is a total breeze and requires minimal clean-up.

If you've ever eaten at Nordstrom Cafe and had this soup, you'll know why it's the best. Then again, their recipe (as seen below) calls for 2 cups of heavy cream--no wonder it's amazing. I just can't do that--so I lightened it up and it's still wonderfully delicious. Usually, I only use 1 cup of fat-free half & half. My changes are in italics below. This soup is particularly delicious with a grilled (fresh) mozzarella sandwich. ENJOY!!!!

Adapted from Nordstrom Cafe Entertaining at Home Cookbook: Delicious Recipes for Memorable Gatherings.

NORDSTROM TOMATO BASIL SOUP

1/3 cup olive oil (I used a little less)
5 carrots, peeled and chopped (I used 4 the last time and the soup was still terrific)
1 large yellow onion, chopped
1 Tbsp. dried basil
3 cans (28 oz) whole Italian-style tomatoes in puree (really, that is too specific-any canned tomatoes will do)
1 can (14.5 oz) chicken broth (I usually seem to need a bit more)
Salt & pepper, to taste
A dash of garlic powder (not in original recipe)
2 cups heavy cream (to lighten, use half & half or as I use, fat free half &half)

Saute carrots and onions in olive oil until tender. Add basil. Stir occasionally and cook for 10-12 minutes. Add the tomatoes and chicken broth and season with salt and pepper (to your liking). Bring the soup to a boil.

Reduce heat and simmer uncovered for 20 minutes. (I cover mine to prevent splattering and it turns out just fine)

Puree soup in a food processor or blender (and if you're lucky enough to have a stick blender, just puree the soup in the pot). Then, add the heavy cream or half & half.

Garnish soup with slivered basil leaves.

Serves 10-12.

P.S. This soup freezes great!

Jen's Best Ever Chewy Gingersnaps

I inherited this amazingly chewy molasses gingersnap cookie recipe from my sister in law, Jen (big thanks). I think she won a contest in college for these cookies....yes, they're THAT good. I look forward to making them every time the weather turns cooler. Everyone loves them!

The only thing I do differently is to use 1/2 cup of sugar in the dough--I like things less sweet--plus, you roll them in sugar anyway. If you can, use organic can sugar-I can tell a difference-but regular sugar is fine too. I'm tempted to try them with half whole-wheat pastry flour the next time I make them...but I'm not sure if it's worth messing with perfection. Enjoy!

JEN'S GINGERSNAPS

3/4 cup - 1 cup sugar (I use 1/2 cup)

2 cups all-purpose flour

1/2 tsp. salt

1 tsp. baking soda

1 tsp. cinnamon

1 tsp. ginger

1 tsp. cloves

3/4 cup shortening or butter, slightly softened (we always use salted butter)

1/4 cup molasses

1 egg, slightly beaten

Bowl of sugar

Combine the dry ingredients (stir lightly). Cut in shortening/butter to resemble coarse crumbs. Stir in molasses and egg.

(Helpful hint: Place the dough in the refrigerator for a few minutes--it makes it less sticky, and easier to work with for the next step.)

Shape dough into 1-inch blass and roll them in sugar. Place on un-greased baking sheets. Bake at 350 degress for about 10 minutes. (NOTE: Underbake slightly by a minute or two for chewy cookies).

Remove cookies from baking sheets immediately. Cookies will firm as they cool.

Yield: Approximately 3.5-4 dozen.

Check out the delicious chewy texture below:

Changes Are Coming....

Pursue some path, however narrow and crooked, in which you can walk with love and reverence.
-Henry David Thoreau

Just wanted to let you all know whatmy goals are for this blog by the end of the year: I'm looking at changing websites (goodblye blogspot?)--so look for a new host soon. Hopefully this change will allow for bigger pictures, as well as a way to add a 'print' feature for the recipes.

Two of the things I believe: 1) There is always room for improvement. 2) Those who do not enjoy food, do not really get to enjoy life at its fullest either.

Thanks for following along publicly and privately--as well as for your patience and all the fun feedback from phone calls and emails. Hope the holidays ahead will be rewarding for you all!